The Lancaster gazette. [volume] (Lancaster, Ohio) 1863-1886, 1870-05-05
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Every house should have a dry,
cool store room, convenient to the
kitchen.
Have q box for every kind of
spice and have them labeled.
Put dried herbs in paper bags,
and hang in q dry place.
Dried fruit should be tied in
cloth bags, and hung up.
Rice should be kept in . dry
tub, and, when used, picked over
and washed, before using. Z.
Hominy should be washed in
several waters to get out the hulls.
Raisins and starch are cheapest
bought by the.box.
Zante currants should be washed
and dried and pounded, put in
glass bottles, well corked, for use.
Hops should be kept in paper
bags and hung up; they are not
good after year old.
Butter should be kept in a dry,
cool cellar in the. summer, and in
the winter in an clubhouse or out
doors.
Smoked beef should be kept in q
bag and hung up. While using
ham, put in bag and hang up.
Keep bread and cakes In q tin
box, well covered. it will keep
fresh longer than by any other
way.
Tea is cheaper to buy by the
box, but should he well covered !;
Thought in small quantities, put
in q tin can.
Flour should be kept in a barrel
or bin, with a scoopto dip it with,
kept covered, and sifted before
using, both for lightness of the
food and cleanliness.
Indian meal should be sifted and
kept in barrel where 1t will keep
cool and dry, occasionally stirring
it, particularly in warm weather, as
is liable to get musty or sour.
Sugar should be bought by the
barrel, as it is more econimical
than buying in small quantities,
1t can generally be purchased low
er by the barrel, and is more con.
venient.
1t is a good plan to purchase mo-
lasses when you can get part of q
hogshead, then draw off the molas-
ses and put in a frkin or demijohn
for use. The sugar at the bottom
can be used for some kind of pre-.
serves or picking.
Nutmegs should be put In a box
with the crater; cinnamon, cloves,
allspice, mace and pepper should
be bought whole. Mustard should
be ground and kept tight.
Sweet herbs should be gathered
on a dry day, spread until dry,
then put in paper bags. 1t is well
to grind some and put in bottles
for use.
Goldfish should be purchased In
small quantities, as 1t is unpleas.
ant about the house. If put in O
dry place 1t will get too dry; If toe
damp 1t will spoil; it must be chang
ed from garret to cellar.
Cream of tartar, tartaric acid, es
cences and sal volatile, which
should have ground glass stopper
Use cold water for dissolving Il
when used.
Keep cheese In cool, dry place
and after 1t is cut wrap a cloth
around and put 1t In a tin box. Il
itgets dry before using, crate Il
and put on brandy, then pack tight
ndput In a Jar, and 1t will be bet.
ter than at first.
Preserves and jellies should be
put in glass, stone or china, and
kept in a dry place. Jellies should
be put in moulds or tumblcrs.
strawberries, pine apples, aud all
delicate preserves may be kept in a
box, with sawdust filled around
them, and they will keep longer.
AL sailed provisions should be
watched, and see that they are kept
under the brine, for IL one piece Of
meat lies up it will spoil the whole
barrel. If the brine looks bloody
IT must be. scalded, and more salt
added; when cold pour back.
Tallow should be kept In a cool,
dry place. All kinds of oil In the
cellar. Salt should be kept in the
dryest place that can be found.
No house-keeper should be with.
out good vinegar; the best is made
from cider or wine. The washings
from honey land after making jel.
ly or wine), should be poured into
the vinegar. Cold tea should be
saved for this purpose.
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Prevention of Spring Diseases