Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1869-12-24
USEFUL RECIPES, ETC.

BLACK PAINT FOR IRoNwoRK.-A var
nlsh for ironwork can be made as follows:
Obtain some good clean gas tar, and boil
Tor four or five hours, until 1t runs as fine
as water; then add one quart of turpen-
tine to gallon of tar, and boil another
half hour. Apply hot. a
CAKE, WITHOUT BUTTBR Take the
weight of three eggs in sugar, and the
weight of two in flour ). when the five
eggs are ellbeaten, gradually add the
sugar, and then the -four, with a little
Grated lemon-peel, or few caraway seeds.
Bake it in q tin mould, in rather quick
oven. r.t- a.s
THE following is German recipe for
coating wood with substance as hard as
stone: 40 parts of chalk, so of resin, and
4 of linseed oil, melted together; to this
should be added one part of oxide of cop
per, and afterwards one part of sulphuric
acid. This last ingredient must be added
carefully. The mixture, while hot, is
applied with adbrush. q, 81 .
SANDwICHEs-Cut some bread into thin
slices, pare off the crust, and spread a
little butter On them; cut them nicely
into eblong pieces, put between each some
bits OF, foul, and thin bits of ham, both
nicely trimmed add little mustard and
salt. Any cold roasted or potted meat
may be used. Serve them for luncheon,
garnished with curly parsley.
BUTTER CAKEs.-Beat dish Of butter
with your hands to cream, add two
pounds of sifted sugar, three pounds of
dried -four, and twenty four eggs, leave
out half the whites, and then beat all to-
gether for an hour; when you are going
to put it in the oven add quarter of an
ounce Of mace and nutmeg, little sack
and brandy, seeds and currants, if you
think proper. z. ~, -,
SP1oED BEEF-Chop fine the tough
ends of two very large beefsteaks, and "a
piece of raw suet about as large as half an
egg, season with pepper and salt, and q
little dried summer savory; then add 2
of dry bread rolled fine, or as much rolled
crackers, or tablespoonfuls of sweet
cream, and piece of fresh butter as large
as an egg, and water enough to keep
from burning. Bake as you would q
roasting piece of beef; when cold slice
thin for the table. Some eat with vinegar
American AgricalturiSt. a Ea4~. OWN
". To KEEP CELLARS FROM FREEZINGss-
An agricultural IrlenQ, at our Suggestion
has tried an experiment with cellar OF
an oat- house, in which on several occa
sions vegetables have frozen, although the
cellar was fortified against frost by a pro
cess known to farmers as banking.
The walls and the ceiling were pasted over
with four or five thicknesses of old news
papers, a curtain of the same material be-
ing also pasted over the small, low win.
dows at the top of the cellar. The papers
were pasted to the bare joists overhead
leaving an air space between them and the
floor, He reports that the papers carried
his roots through last winter, though the
cellar was left unbanked, and he is conf
dent they have made the cellar frost proof
We do not cousel the special use of old
newspapers for this purpose. 1t is just
as well or better to use coarse, brown pa
per. Whatever paper is employed, it will
be necessary to sweep down the walls
thoroughly, and to use very strong size
to hold the paper to the stones. 1t is not
necessary to press the paper down into all
the depressions of the wall; every all
space beneath it is an additional defense
against the cold.-Scientifc American.