The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1872-01-19
VALUABLE RECIPES.

TIE most easily digested articles Of
food .as yet known are sweet apples
baked. cold raw cabbage sliced IN vim
egar, and boiled rice. The most indi-
gestibIe are suet, boiled cabbage and
pork, the former require an hour, the
latter five.
FoR RHEUEAT1sM.-Half pint vine
gar, one ounce spirits Of turpentine,
fourth ounce spirits of wine, fourth
ounce Of camphoF, one raw egg well
beaten, to be mixed; put in a bottle
and cork tight, to be rubbed In two. or
three times day.
THE most speedy method of making
cider into vinegar is not to fill the
casks more than hall full, with the
bung left out, which kwil expose the
largest surface to the air, and conse-
quently viii become vinegar much
sooner than if the barrel be filled full.
APPLE PIonE.-Eight pounds of
sweet apples pared and trimmed, three
pounds of sugar, three pints of cider
vinegar, three pints Of water. Boil
sugar, water and vinegar together and
skim. Cook the apples in the liquid,
put them IN jar and pour the liquid
over them while hot.
OUNCE JAM.-Pee1 the ounces and
CRATE them on q coarse CRATER, and to
one pint of ounce add three-fourths of
a pound Of sugar; boil it half an hour,
put In small jars, and cover the same
as other preserves. Squeeze the cores
in your hands so as to get out all the
juice. This is q very nice preserve,
and makes delicious filing for Wash
ingtOn pie.
Picked OYsrERs.-To a two quart
can Of oysters add about one pint of
water, cook same as for the table, salt
to the taste; then pour of one half OF
the liquid and add one half pint OF
vinegar, few blades Of mace, few
whole pepper corn, few corns Of al
spice. Boil all together a few min
utes and pour over the Oysters.-Sod0,
| Ss5 Ohio Farmer.
LIGHT TENDER RoIIs-Rub piece
| of shortening the'siz of hickory nut
into one quart of -four, AIDA little salt,
and enough fresh yeast to make it rise.
Warm the water slightly, and make the
| dough mp firm. Let it stand over night,
and in the morning add little soda,
knead well, and cut out with biscuit
| cutter, make little thicker than bis
cult. Let them stand in a warm place
to rise, then put them in the oven and
bake.
SToUGHrou CAKE.-One cup and q
| half of sugar, three cups of flour, one
cup of sweet milk. one egg, two table,
| spoons of butter, two teaspoons of
cream tartar, one of soda, one of es-
sence of lemon. Beat the butter and
sugar to a cream, thenEad the milk
with the soda, then the egg, mix them
with two cups of -four, then add the
other cup with two teaspoons cream
tartar, spice to youF taste, then give q
good beat-all kinds of fruit.
ORANGE PUDDma.- four good
sized oranges, peel, seed and cut into
small pieces. Add a cup of sugar and
let it stand. Into one quart of nearly
boiling milk stir two tablespoons of
corn starch mixed with a little water
and the yoke Of three eggs. When
done let it cool and then mix with the
orange. Make frosting of the whites
of the eggs and half a cup Of sugar.
Spread it over the top of the pudding
and place TOR few minutes in tie oven
to brown.
INK ON BooKs.-To remove ink
stains from a book, first wash the pa
per with warm water, using a camels
hair pencil for the purpose. By this
means the surface ink is got rid Of !;
the paper must now be wetted with
solution of oxaiate of potash, or, better
still, oxalic acid, in the proportion of
one ounce to halfa pint of water. The
ink-stains viii Immediately disappear.
Finally, again wash the stained place
with clean water, and dry it with white
blotting paper.
BRomED LIvER-Liver can be pre-
pared for the table in anexcellent man
ner by broiling- prefer it to fry
ing. Broil about ten minutes, with
few slices of salt pork, then season
with salt and pepper, and cut up into
small strips with the pork; stew few
minutes with little water and flour
sufficient to thicken the gravy. Cut in
thin slices for broiling or frying, and if
tough soak it In cold salt and water for
about quarter Of an hour previous to
cooking it. When broiled it is nice
minced fine and seasoned With salt,
pepper and butter.
TUHPEErINE AS CURE FOR LooKJAw
AND OTHER AFFECTIoEs.-A correspond
ent Of the Scientific american recon-
mends turpentine as a cure for lock
jaw. He says: ''Let any one who has
an attack of lockiaw take q small guam
tity of tuPpentine, warm it and pour it
on the wound, no matter where the
wound Is, or Of what nature IL is, and
relief viii follow in less than one min
ute. Nothing better can be applied to
a severe cut than cold turpentine. It
will give certain relief Enthusiastically.
Turpentine is also g sure remedy for
Group. Saturate piece Of flannel on
the throat and chest, and in very Sc
we're cases three to five drops on lump
of sugar may be taken inWardly. Ev-
cry family should have a bottle on
hand" This remedy is simple and
can be easily tested. In all serious
cases an application should be made
under medical advice.
THE USE OF GLYcERrNH N CANNING.
We find the following in an exchange:
Cans in which corn has been placed,
sometimes burst in consequence Of the
fermentation OF the contents. The use
OF pure glycerine win prevent this fer
mentatiOn. 1t has only faint, sweet
ish taste, not perceptible at all mixed
in small quantities with other sub
stances, and is not unhealthy, like
many other anti-fermenting ineredi-
ents. Corn which has been properly
canned is no more likely to ferment
than any other fruit, but the use of
glycerine as a preventive TO fermenta- |
ton is new 10 as; although we are well |
aware that the glyeeFins Itself viii IN
dergo no change. How much sIyce-
rine should be used to prevent feFmen-
tatiOn, and how far may We depend on
that substance? We would be pleased
to have the experience Of any one who |
has or may hereafter try it.
KEEPING TnTwARz BR1aET.-It is a
very good TOiaO every yzasbiDc doz he