The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-04-26


for Is cents per gallon, there is no rea-
son why stables, cellars, privies and
rubbish holes should engender disease.
A gill to six quarts of water makes a
strong disinfectant for sprinkling floors,
etc. It also helps to drive away YER
min. A little stronger preparation
sprinkled on sawdust is good to drive
off the potato bug. A handful to the
hill.
Hon. to Act IL, q Case of Poisoning.
If one of the household swallows a
poison, instead of breaking out into
multitunious and incoherent exclama-
nations, dispatch some one for the
doctor. Meanwhile run to the kitchen,
get half glass of water N anything that
is handy, put it into a teaspoonful of
salt and as much ground mustard; stir
it an instant, catch a firm hold of the
patients nose, (the mouth will soon
fly open, then down with the mixture,
and in a second or two up will come the
poison. 2'' z.
1httfns.-The incest mullins are made
in this simple fashion: Early in the
morning take off a piece of light bread
dough, say what has been made from
one quart of -four, for family of eight
persons. Thin this to the consistency
of batter by the addition of sweet MILK
After beating till it is smooth, let il
rise all together for an hour; then on 1
delicately creased griddle drop the BAT
ter from spoon. and so soon as lightly
Drowned on one side, turn on the other
To be served up hot, and torn open in
stead of cut with knife. .-aa Cd. ...
Bread.-Bread again? Yes, bread
again-for can subject of such vital
interest be discussed too often? No
mistress of house, nay, no woman in
whatever sphere, ought to feel herself
thoroughly educated for the conduct of
life who cannot at least superintend the
process of bread making in such style
as to produce the resultant of a fair and
flaky cake with which to grace the fam
ily board. With the following recipes,
previously tried by her own hands, q
housekeeper has, in the course of one
year, successfully taught five raw, IN
tutored servants how to make beautiful
bread. One of the cooks thus Taught
is the pride and treasure of o large
boarding establishment. -
Light Bread, or Risen Biscuit. For
an eight o'clock breakfast makeasponge
thus: The day before, at eleven o'clock
a. m. in winter, or at three p. m. in
summer; two large Irish potatoes, boiled
and mashed fine, two tablespoonfuls of
flour, and two tablespoonful fine brown
or coarse white sugar; mix smoothly
with one pint of boiling water. When
cold add five tablespoonfuls. or one gill
of good yeast. Make up your bread
with this sponge, in winter, at four
o'clock in the afternoon, with two and
half quarts OF flour, two eggs, well
beaten, and one spoonful of lard and
and butter mixed. If simple bread is
preferred, the eggs, butter and lard may
be omitted. Put the bread to rise in q
moderately warm place, in a vessel COW
cred, but large enough to admit of
swelling. In the morning work well at
half past five o'clock, set it to rise for
an hour, and then bake for an hour in o
regularly heated oven.
To Bake q Shad. -This is the way
we see it recommended: "Keep ON the
heads and. fins; do not open it more
than necessary; empty, and wash care
fully; stuff with forcemeat, or grated
bread crumbs, cold boiled ham or bacon
finely minced, sweet majoram, red pep
per and a little powdered mace or
cloves; moisten with beaten yolk of egg.
Stuff the fish, reserving little of the
forcemeat; sew it up or skewer togeth-
er. Rub the outside with egg yolk and
the reserved stuffing; fasten the tail to
the head in a graceful curve; put into
the bakepan about gill of white wine
and bake it gently until done" Any
one who chooses to eat baked shad-we
doubt if anybody prefers it-can follow
the foregoing directions; but the best
that can be done with shad is, LIST, to
plank it; I'd, to broil it; Sd, to fry it.
We have eaten carefully broiled shad
over hickory Goals that were as good as
plank; but even fried is million times
superior to take shad as above, in which
one has only the name of eating shad.
Germantown Telegraph.
Yeast.-Take a large handful of
home-gathered hops, or a two inch
oIu"iS VI euc pIcSeCu oieiOiO VI OOhA-
merce, and boil it to strong tea. At
the same time put into another kettle
eight large peeled Irish potatoes, or
enough small ones to make one quart
when done; boil these rapidly, and
when sufficiently tender, mash up
fine, of course taking them out of the
water in which they we're boiled; to the
potatoes add half pint of flour, one
gill of sugar, and one gill of salt. Over
these ingredients pour the hop tea,
return the whole mixture to the kettle,
and let it come to good boil. Pour
the yeast now into large tin bucket or
earthware jar, provided with a close
fitting cover. If wanted quickly, pour
In cupful of old yeast, and set it in a
warm place to ferment. If not such
haste is needful, fermentation will fol-
low of itself in longer or shorter time,
as the state of the temperature must de-
eide. When well risen, pour the yeast
into carefully cleansed bottles, which
only half fill, and cork tightly. This
yeast will keep sweet and good two
weeks in summer, and as long rs it
lasts in winter.