The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1871-07-07


are very nice and more who.esom,
than those made entirely of buck
wheat flour. They are excellent
also, mixcd with buttermiIk or sou
milk, and baked Immediately.
To PRESERVE SEEDS. "A CORES
pondent of the Cincinnati Time
| says, that the following receipt vii
preserve garden seeds, and all kind,
Of grain and seed from the rlvage
of the cut-worms, birds, etc..
One pound of sulphate of IRON
one pound of aloes. Dissolve ip watel
heated TO ninety or ninety-five dc
grees, and pour over one bushel o.
grain, AMI in n similar proportion
for greater or less quantity.
BLEACHING SHELLAC.-To make 9
colorlcss varnish from shcllac, which
l aturaIly is dark brown, it must be
blcached. 1t may be bought in this
condition in all large cities. How
ever, as this bleached and pure,
milky-white article is not accessible
everyw here, the method OF bleaching
may be useful to our readers. 1t is
this: One part of shellac is Dissolved
in two of alcohol, and to this is adj
ded Javcll's water, (hypochlorite OF
potash(, or Labaraque's solution,
(hypochlorite of soda), till the solu-
ton has lost its brown color. The
shellac is then precipitated in white
masses by solution of chloride of
lead, obtained by dissolving red lead
in hvdrochloric acid. The precipitate
is separated by filtration washed and
dried i'm the air.
To SwEETEN RANCID BUTTER.-A
correspondent of the New England
Farmer says sweet or sour milk will
sweeten rancid butter much better
than saltpetre. There is nothing
Which absorbs smell or taste SO
quickly as milk, cream or butter:
and there is no agent so desirable to
use i'm extracting the wooden taste
from all wooden utensils. A churn
can have the taste of wood wholly
taken out oft.
CAFES IN CHICKENs.-When your
chickens arc about a week old, put
about a tablespoonful of powdered
sulphur in their feed, doing so Two
or three times a week, until they get
big enough to be out of the way of
this disease. This receipt is worth a
great deal in saving thousands of
chickens yearly.
CURE oP HYDRoPHoBIA.-A writer
sends 10 Providence paper the fol-
lowing prescription for hydrophobia,
which cannot do harm: Eat the
green shoots of asparagus raw sleep
and perspiration will be induced, and
the disease can thus be cured in any
stage of canine madness. A man
in Athens, Greece, was cured by
this remedy after the parOxism had
commenced.
WATER TIGHT CLoTHING.-Balard
recommends the application of acetate
alumina for the purpose of rendering
clothing impervious to water. Tie
cloth is to be immersed in a mixture
of solution of acetate of lead and
sulrhate of alumina, by natural de-
composition of the salts, acetate of
alumina is produced on the cloth,
and when the goods are dried, Easic
acetate OF alumina adheres to the
fiber and thus protects it from the
action of the moisture. The process
is particularly recommended for mill
tary goods.
HOMEMADE NINEGAR.-In a wood
eli keg of about five gallons capacity
bore a half inch hole near the top of the
head, to serve as an air hole, and pour
in four gallons of good vinegar and
allow il to stand fourteen days, un'
til the wood is thoroughly impreg-
mated. Then dlaw off three-quar.
tiers of a gallon of the vinegar and
replace the same quantity with boil.
ing water, to which three-quarte:s Of
a pound of pure brandy has been
added, and allow it to work for rec
weeks, abstracting vinegar and ad.
ding brandy and water. The manu-.
featured vinegar can be stored in Q
suitable cask in the cellar. A small
quantity of crude tartar and caramel
will impart the taste and color Of
true wine vinegar to the article.
RED RAsrBERRIEs.-Put quart
Of good vinegar over two quarts Of
berries. Let them stand over night
strain, and pour the juice over two
more quarts of berries; stand over
night, then strain again. To every
pint of juice allow a pound of white
sugar. Let it come gently to boil
and bottle for use i'm small-neckcd
bottles. One tablespoonful to a glass
of ice-water, makes refreshing sum-
mcr beverage and is also excellent
for invalids.-Americdn 1grtculturSt.
PIE CuERRIEs-TO BoTTLE.-Stone
them, allowing the juice to drop
with the cherries. To pound OF
fruit add nearly OF quite halfpound
Of brown sugar. Let them stew UNI
til In" sugar: IS reduced to a syrup, or
until they look little glazed, Now
bring TO lively boil. and they are
ready to bottle. Remember the in
variable rule for all bottled fruit ;
seal quickly, while boiling hot.
TO BOTTLE CHERRIEs.-I always
stone the red sour pie-cherries the
large and white look and taste better
with the stone left III. Some persons
consider the black Tartarian an I'M
suitable fruit TO bottle. | put up a
quantity the past year: they kept
well and were delicious. l did some
with stones, and some without. You
may put Them up without or with
sugar. Ny way is this: TO one
pound of sweet cherries allow one
quarter pound of white sugar, and
a little water. Bring to perfect
boil. and bottle.
RHUrARR, OR PIE-PLANT.-To BoT-
TI.E.-Skin young and tender stems,
and cut them into proper lengths.
Allow half pound of sugar Drown
will de) to the'pound of fruit. Stew il
for some time, if you wish, or simply
bring il to boil, and bottle, sealing
rs quickly as possible.
TRAwBEERIES-To BorTLE.-Let
them be as fresh as possible. Pick
over, and reject every one at all de-
caycd. Wash throughly before tax
ing of the stems. TO every pound
of berries allow three ounces OF
white sugar; use porcelain or brass
kettle. Put LAYERS of sugar and fruit;
no water, until you have sufficient
in the kettle. Put then on slow
fire. and sir then, -cnss....;;iiii;; ii, ,intii
reduced t. jam. Let them stew
until the jam looks glazed, then boil
mn and bottle. If yoa wish them