Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1872-09-14
4ssipes, St
To Preserve Cider.


have very high respect" says the n. Y.
World, sends us communication in
which he recomends the use of sulphite Of
lime as a means of preventing the iermen-
dation of cider. This material is now used
in large quantities by brewers and also by
sugar manufacturers. Cane juice properly
treated with it may be kept for months
without material injury, and may then be
boiled with certainty of producing ex-
cel!ent sugar. Knowing these facts by
practical experience, we thought our cor &.
respondents idea might be good one, at
the same time we took the precaution to
ask a large dealer in the bi-sulphate and
chemicals generally, and were informed
that tie cider manufacturers tcould not use
II. He further said, the process they use
is to let the cider ferment once, so as to
clear, then rack off, and into each cask or
barrel they throw piece of fresh ra,c beef;
by this system of operation the cider is not
only kept sweet, but some think it is i'm
proved. We know nothing of its value ex-
cept that it is very generally used by largo
cider makers who have high reputation
for the excellence of their product. View
ing in chemical light, we would say that
it was far preferable to the bi-sulphate
mode, as the albumen of the meat has q
tendency to soften the acidity and produce
mellowness, while there are circumstances.
under which the lime might unite with the
acetic acid and produce acetate of lime,
which, ii not positively injurious, would
not at all add to the flavor of the cider.
FRICAssEED EGG-PLANT.-Pee, and
slice the eggplant lay the slices in salt
water two hours, to remove the bitterness
and the black which it would otherwise
have after soaking, drain Off all the water;
/ ata,. tNr,f,l
saucepan to cover the slices {; throw in
great spoonful of salt, and lay in the egg
| plant let them boil until thoroughly cook
ed then drain of the water, pour in sufli-
cient milk to cover the slices, add two
tablespoonsful of butter, rolled in flour !;
let it simmer gently, shaking in the pan
over the fire till the sauce is thick, and
then stir in the beaten yelks Of three eggs
just before serving.
| TooTH WAsH.-Dissolve two ounces of
borax in three pints of water before quite
cold add one teaspoonful of tincture of
myrrh and one tablespoonful of spirits of
camphor bottle for use. a wineglassful
of the solution added to a half pint of tepid
J water is sufficient for each application.
This solution applied regularly preserves:
and beauties the teeth, arrests decay, and
! induces healthy action of the gums.
| To CURE A STY.-Put teaspoonfur
of soda in a small bag, pour on it just
| enough boiling water 10 moisten it, then
put it on the eye pretty waim.-Keep it on
all night, and in the morning the sty will
most likely be gone, ifnot second applica-
tion is sure TO remove it. We have also
heard that the white of an egg, applied to
the eyelid with a feather just before retlr-
! ing soon effects cure Styes arise from
! impurty of the blood, and no permanent
cure can be effected by mere external ap-
plication.
! The blood should be kept in n healthy
condition by the frequent use of some mild
purgative-say dose of rhubarb and mag
nesia.
/ To CURE A FELoN.-Many persons are
liable to extreme suffering from felons on
the fiuger. The following prescription is
recommended as O cure for the distressing
ailmcnt Take common rock salt, such a $
is used for sailing down pork or beef, dry
it in an oven, then pound il fine and mix
with spirits of turpentine in equal parts.-
Put it on rag and wrap round the part
affected, and as it gets dry put on more,
and in twenty-four hours You are cured
lhe felon is dead.
SUGAR FOR GLAZING CAKEs.-Put into
q vessel with little water, the white of
one egg well beaten and stirred we'll into
the water let it boil, and while boiling
throw in few drops of cold water. Then
stir in a cup of pounded sugar. This must
boil to foam, then be used. This makes
Il beautiful glazing for cakes.
ToMAToE CUsTARD.--This is said to be
a beneficial diet for consumptives. 1t IL
made by straining finely stewed tomatoes
through a coarse sieve. and adding two
pints of milk and one pint Of tomatoes for
four eggs and one teaspoonful of sugar.
Bake in small cups quickly.