Democratic enquirer. [volume] (M'arthur, Vinton County, Ohio) 1867-1873, 1869-05-26
Valuable ReceIpts.

fer one with cOg-wheels, as they greatly re.
lieve the rubber rolls from strain that
would otherwise occur, and add much ID
the durability of the machine The next
point is to see that the cog-wheels are SC
arranged as not to fly apart when large
article Is passed between the rollers. II
matters not whether the cog-wheels are on
one end or both ends Of the shaft, II large
articles disconnect them they are entirely
useless. This is very important, for, az
the larger the article, the greater the strain;
therefore, IL the cog-wheels separate 80 as
10 disc0nnect, they are of no service when
most needed We have taken some pains
to examine the various wringers and much
prefer the "Universal' as lately improved,
because it has long and strong gears, (Ro-
wells Patent Double Gear and is the only
wdnger with "patent stop" for preventing
the cog-wheels from separating so far as
to lose their power. -Neio England Farmer.
CEMENT FOR LEATHER. The Coachmak-
er's journal says, of the many substances
lately brought ryconspicuously to notice
for fastening pieces ofleather together, and
in mending harness, joining machinery
betting, and making shoes, one Of the best
is made by mixing ten parts of sulphide of
carbon with one Of oil of tupentine, aud
then adding enough gutta percha to make
tough, thiCkly.howing liquid. One es-
sential prerequisite to thorough union Of
the parts consists in freedom Of the sur
faces to be joined from grease. This may
be accomplished by laying cloth upon
them and applying hot iron for time.
The cement is then applied to both pieces,
the surfaces brought in contact, and pres :
sure applied until the joint is dry
WATER-PBOoF CT.0TR. make water
proof cloth take two pounds and four oun-
ces of alum, and dissolve il in ten gallons
Of water; in like manner dissolve the same
quantity of sugar Of lead in q similar
quantity of water, and mix the two togeth-
er The cloth is immersed for one hour in
the solution, and stirred occasionally, when
it is taken out, dried in the shade, washed
in clean water and dried again. This pre-
paration enables the cloth to repel water
like the feathers of ducks back, and yet
allows the perspiration to pass somewhat
freely throughit, which isnot the case with
gutta-percha or India-rubber cloth.
EARS FOR PAIL Balls, - The balls of wa
ter and slop pals around the barn often
get loosened or come off, by the breaking
Of the ears, and the pail has to be carried
between the two hands, because the farm
er has no sheet or hoop iron to make them
Of Leather for pail ears answers a good
purpose Take strip Of harness or boot
leather, one inch wide and three inches
long, punch bail hole through near the
top, and tack it on with small nails. Ifthe
leather is good, pair of ears will last q
year or more, Pieces of old boot tops will
answer we'll, - Ohio Farmer.
To REMOVE SuRsTAEeEs FROM THE EYE
To remove foreign bodies from the eyelid,
take hold of the upper eyelid, near its ang-
les, with the index finger and thumb Of
each hand Draw itgently forward, and as
low down as possible over the lower eyelid,
and retain it in this position for ahont a
minute. taking care to prevent the tears
flowing out. When, at the end of this time
You allow the eyelid to resume its place, a
food of tears washes ont the foreign body.
which will be found adhering to, or near
to, the lower lid.
To Boil CoRNED BEFF, Wash it tho
roughly and put into pot that will hold
plenty Of water. The water should be hot; (;
the same care is necessary in skimming it
as for fresh meat. II is not too much to
allow half On hour for every pound of meat
after il has begun to boil. The goodness
of corned beef depends much on its being
boiled gently and long. Ifit is to be eaten
cold, lay it, when boiled, into coarse
earthen dish or pan, and over it piece of
aoi, 20 4, -.
q clean stone, or couple of fat-irons, or
some other heavy weight Salt meat is
very much improved by being pressed.
HARRIET's PuDDINd. -Phree tablespoons
full of tapioca soaked in cold water till it is
swelled enough, then add one quart of
milk, and pxt in double kettle, or in q
pitcher, and set into boiling water, and
when the tapioca is sufficiently tender, add
the yolks of three eggs, a small teacup OF
sugar, a little salt; stir this into the boiling
milk, season with vanilla, then pour hall
into dish, add the whites Of the eggs beat
on to froth, then pour the remainder on
the top. You can make ii in the morning,
as it is to be eaten cold, and is very nice.
BREAD PUDDING. -Crumble enough stale
bread to fill pint bowl, boil one pint OF
milk with stick of cinnamon in it. Pour
the milk boiling over the bread. Three
tablespoons sugar, two tablespoons butter,
four we'll beaten eggs added when the mix
ture is lukewarm Jaice and the grated
rind of a lemon. Raisins or not as you
prefer. Bake three quarters Of an hour.
Sauce.
BUTTER CAKE. To half pound of but.
ter add the same quantity of brown sugar,
three eggs, the rind of lemons, quarter OF
an ounce of pounded cinnamon, and half
the quantity ofpowdered ginger; work into
it as much flour as will make it paste;
cut it into shapes or leave il whole, and
strew over the top some pounded almonds
and candied orange peel. Bake in a slow
oven.
BEEFsrEAK DUMPLINd, Choose juicy
piece of beef without much fat, and cut II
into neat slices about half an inch thick
sprinkle some salt and pepper over them,
place small lump Of butter on each, roll
them up tight and -four them a little. Line
basin with plain suet paste, fill it with
rolls Of beef, add a few mushrooms and a
little ketchup; cover up the meat with the
puobOp VIC uP tliO III u
and boil it three hours.
HAM Toast, Melt. small piece of but.
ter in stew-pan until it is slightly brown
ed; beat up one egg and add to it; put in
as much finely minced ham as would cover
round Of buttered toast, adding as much
gravy aswill moisten when quite hot
When all the ingredients are in, stir them
quickly with fork; pour on to the butter
cd toast, which cut in pieces afterwards,
any shape you please. Servo hot
FRENCH TOAST. Beat four eggs very light,
and stir with them pint of milk; slice
some bakers bread, dip the pieces into the
egg, then lay them in pan Of hot lard and
fry brown; sprinkle little powdered sugar
and cinnamon on each piece, and serve
hot. If nicely prepared, this is an excel
lent dish for breakfast or tea; quite equal
10 wafies.
PoIrsHFD SrrrI, Anr1cTrs II rnbbod