The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-09-20

er needed-cause why, he never Comes
near enough to you 10 repeat it.
Take one tablespoonful of -four, add
gradually pint of water, boil slowly,
and stir well, (" prevent burning, until
it thickens. Keep Boiling until it be-
comes thin, then add one teaspooonful
of nitro lnuriatic acid, and boil till i,
again thickens, when it is ready fol-
use.
GLUE CEMENT
which will make even polished steel
stick fast together, and keep it by you.
"Tbey sayn that some old Turk found
it out; but that neither adds to, nOrdi
miniehes its value. Dissolve half g
dozen bits of gum mastic, each as large
as a pea, in as much alcohol as will
make it liquid.
In another vessel dissolve as much
isiDglass previously softened with wa.
ter, as will make q two ounce vial
that il, holding four tablespoonfuls, OF
strong glue, adding two small bits OF
gum ammOniac, which must I've luo-
bed until it is dissolved in the isinglass
mixture; then mix the whole with
heat. When it is to be used again, Sc!
the wal in boiling water until is is dis
solved.
TO CLEAN LAMP CHIMNEYS.
When you wish to Clean a lamp
chimney, hold linen cloth against
one end If the chimney and place the
other end in your mouth; breathe in
it until it is covered inside with moist
ure, push the cloth into the chimney
with q smooth slender stick, and rub il
around until the moisture is absorbed
repeat the process and breathe the out
er surface also; rub this with cloth
until dry, and you have a clean bright
chimney. Soft newspaper will take
the place of a linen cloth. Do Tot use
cotton cloth OH glassware.
TO TOAST MUFFINs.
Pull open the sides of the muffin ex-
actly in the centre, about half an inch
in !; put the tOasting fork in it and toast
it carefully. When it is done, and
it should only be lightly toasted, pull
it apart, lay little butter inside, and
C ore the muffin. Put it on hot plate
and cut it in four. If more than Oneis
required lay them on the first done, but
do not send in great pile of mullins, as
they are better served hot. a hot plate
with a cover--a regular muffin plate
should be used, and two at tie most
only sent i'm at the time.
HOW TO MIX MUSTARD.
Mustard should &c mixed with water
that has been boiled aud allowed to
cool; hot water destroys It's essential
properties, and raw cold water might
cause it to ferment. Put the mustard
i'm q cup, with a small pinch Of salt,
and with it very gradually sufficient
boiled water to make it drop from the
spoon without being wa,ery. Stir and
mix well. and rub the Jumps well down
with the back of q spoon, as mustard
properly mixed shold be perfectly free
from these. The mustard pot should
not be more than half full, or rather
less, if it will. not be used for day or
two, as the mustard is so much better
when fresh made.
MAKING BREAD.
For four losves take a dozen good
sized potatoes, or small ones i'm the
same proportion, wash clean and boil !;
when done pour off the water aud
cold water, meanwhile have your
rising pan in readiness, and put in it
three or four tablespoonfuls of fur,
and stir i'm wster till about the e0nsis-
tency of starch, then strain in the pota-
to water through a colander to take out
the peelings, or if preferred, the pcta-
toes might be pared before boiling.
Then put 10 a half pint of good hop
yeast and set in warm place over
night. In the morning, warm the
flour il the weather be cold, and stir in
till about "a thick as common rising
set in pan of warm water, and if
properly, you will have q
light sponge in less than and hour.
When light. knea1 in -four in the usual
manner, adding i'm a little salt and
about the size of hens egg
let it rise again, then mould into lOavee
and when just light enough, pnt liz tbs
oven; bake one hour. If your -four
and yeast are good, we will almost in
sure you will have the very best of
bread, and it is less liable to become
sour than when made with milk or
GRAFTON MILK BISCUIT.
ISfl anu CRAZE Two WDlte POtatotS,
add two teasFoODfuls of brown sugar !;
pour enough boiling water over these
to soften them. When tepi6, add one
mail teacup of yeast; when light, warm
.bree ounces of butter IN one pint of
milk, little salt, and flour enough to
make q stiff sponge; when risen work |
t on the board put it back in the tray |
% rise again when risen roll into
,akes and let them stand half an hour
bake in q quick oven. These biscuits
ire perfect.
HOW TO MAKE PUDDING QUICK.
Split few crackers, n tire surface
,ver with raisins, and place the halves
ogether again; tie item closely in q
10th, and boil fifteen minutes in milk;
nd water. With rich sauce it is e!e-
ant.
REMOVING GREASE SPOTS.
For removing greasy spots from any
abric, use t. e ammonis nearly pure,
hen lay white blotting paper over the
pot and iron lightly. IN washing lace
vt about twelve drops in q pint of