Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1872-05-09
Greeley ON Lard.

The following is Mr.. Greeley's cele
brated letter on doughnuts, which wa.
presented in the Pennsylvania Legis
lature. few days ago, by the Commit
tee on Agriculture, and is now attract
ing much attention among the farm.
ers:
TRIBUNE OFFICE, Feb. q, 1872.
Mr.. J, T. ", Reading, Pa.
MY DEAR SIR. Your favor Of the
18th inst. is just received, in reference
to the admission of colored children
into the public schools of your city.
will forward your remarks to Wash
ington, as requested, and 1 think you
need have no fears ofyour removal. l
am forming no opinion now on the
question, but think Mr.. Summers bill
will settle the matter. A great deal
of my time has been occupied this sea-
son in preparing new and enlarged
edition of "What know about Farm
ing," most excellent and serviceabIe
book, which 1 think you ought to
have. Il will send you a copy, postage
prepaid, on receipt of price, 81 ,50.) As
the season is advanced, and has kept
me in the house great deal, have
been trying to better the condition of
our people by endeavorlng to make
improvements in cooking.
For some years l have found that
doughnuts lie too heavy on my stom-
ach, whcih my physician attributes to
the fat in which they are fried. They
tell mr that dOughnut contains eigh-
ty times as much fat as is consistent
with the doughnut. To overcome this
difficulty have gone to considerable
philosophical research. By usiI,g only
one-eighth of the usual amount Of fat
for frying them, Mrs. Greeley assured
me that the doughnuts would burn.
By using eight times as much flour, /
would have eight times as my dough-
nuts as wanted. l therefore determin-
ed to use eight times the usual guam
tity ofsots. Mrs. G.. mixed up the
batter in the bread bowl; having made
exact proportions, put in one pint of
sots. The next morning, on entering
the kitchen, we found that the batch of
doughnuts had risen about ninety de-
grees above our highest expectations,
and the tide was still rising. Mrs. G.
heated the lard while 1 tried to stir
uOWn bAlC Oub oil W llO 0oOs
poured in the fat, but it only spirited
and cracked, and was mortified to
find the experiment failure, as the
dOughnuts would not stick together.
Too much sOts in doughnut is worsel
than Carl Schurz in caucus.
But was not dismayed Education
has done much for the human mind,
and there is no reason in philosophy
why it should not do as much for the
doughnut? 70 preserve the tone of
the doughnut without the fat, subti-
tuted alcohol for lard, but the conse-
quenee was that Mrs. G.. and myself
narrowly escaped with our lives. We
only preserved three dOughnuts out OF
the bitch, two of which we eat and |
sent the third to Mr.. Beecher. They
were truly delicious, but they were too
high priced, and the manufacture is
attended with too much risk for this
brand to ever become popular. Those
we made cost above seventy-hve cents
apiece.
Let me hear what your eolored citi-
zens are going to do with the school
board.
1 hear that in your vicinity you raise
a small fruit called pretzles, which are
said to be very good when cooked.
Please send me a few seed, and l will
set them out in the Spring. Yours
truly,
HORACE. GREELEY.
P. S.-When passing through Allen
town, lately, a boy came through the
cars with cakes and peculiar fruit
called snits. [ purchased few and
set them out, but fear our CLINE is too
severe for them. If you will send US
few healthy vines, will give them an
other trial in my greenhouse.