The Plymouth Democrat. (Plymouth, Ind.) 1869-1941, 1869-12-23
USEFUL RECIPES, ETC.

n.
nish for irOnwOrk can be made as follows
| Obtain some good clean gas tar, and boil
for four or five hours, until it runs as fine
as water; then add one quart of turpen-
| tine to a gallon of tar, and boil another
half hour. Apply hot.
CAKE, WITHOUT BUTTBR Take the
weight of three eggs in sugar, and the
weight of two in flour; when the five
eggs are well beaten, gradually add the
sugar, and then the flour, with little
grated lemon-peel, or a few caraway seeds
Bake it in tin mould, in rather a quick
oven.
THE following is a German recipe for
coating wood with substance as hard as
stone: 40 parts of chalk, 80 of resin, and
of linseed oil, melted together; to this
should be added one part of oxide of cop
per, and afterwards one part of sulphurc
acid This last ingredient must be added
carefully The mixture, while hot, is
applied with brush.
SANDwICHEs-Cuts some bread into thin
slices, pare off the crust, and spread a
little butter on them; cut them nicely
into OblOng 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 a dish of butter
with your hands to a cream, add two
pounds of sifled sugar. three pounds of
dried flour, 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 a quarter of an
ounce of mace and nutmeg, little sack
and brandy, seeds and currants, if you
think proper.
SPICED 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 a
| little dried summer savory; then add 2
well beaten eggs, with about half pint
of dry bread rolled fine, or as much rolled
crackers; or 5 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 a
roasting piece of beef; when cold slice
thin for the table. Some eat with vinegar
-American Agriculturtst.
SAwDUsT, wetted with sulphuric acid
diluted with forty parts Of water and dis
tributed about horse stables will it is said
remove the disagreeabc ammOniacal smell
the sulphuric acid combining with the am
monia To form a salt Chloride OF lime
| slowly evolves chlorine which will do the
same thing, but then the chlorine smells
worse than the ammonia. Sulpburic acid
on the contrary.is perfectly inodorous. Tho
mixture should he kept in shallow earthen-
ware vessels The sulphuric acid used
! alone, either diluted or strong, would alb
there would be danger of splitting it about
and causing serious damages. and besides
this the sawdust offers large surface to
the floating gas. The experiment is easily
| tried and il may prOve successful
To KEEP CELLARS FROM FREEZING
An agricultural friend, 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 pro-
cess known to farmers az banking"
! The walls and the ceiling were pasted over
| with four or five thicknesses of old news
papers, curtain of the same material be-
I ing also pasted over the small, low win
dows at the top of the cellar. The papers
were pasted To the bare josts 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