Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1873-08-13
RECIPES, ETC.

You may ventilate bay, or NOV.
where damp hay would be apt to get
musty, by making pipe ofold nail-kegs
along the bottom from the center to an
opening in the side, and pulling up a
f1our-b barrel in the middle, as the hay is
filled in.
Very pretty picture frames may be
made by covering rough frames with seal
ing wax, such as is used for sealing let
tiers; then cover with rice, and apply with
brush another coat of wax. The wax is
prepared by dissolving it in alcohol.
Try it.
Manifold writing paper is made by
coating the paper with lamp black mixed
with non-drying oil; also, by rolling it
with printing ink and drying between
sheets of plotting paper for some weeks.
The white paper employed with it is thin
oi1ed paper, as one will have perceived
from the odor
-Gutta- Percha Cement.-Dissolve as
much guttapercha in a mixture of 10
parts Of bisulphide of carbon with of
oil of turpentine, SO as to make thick
mass. Clean the leather to be united
from all grease, heat the surfaces before
applying the cement, and dry under pres
sure. a
Cottage Cheese.-Heat sour milk with
a gentle heat Otis a good way to set the pan
over kettle of warm but not boiling
Water) until the whey separates from the
curd. Pour off the whey with care, put
the curd into a bag, and hang it to drip
for several hours. Do not squeeze it.
Work it with spoon or with clean
hands until it is soft and even, salt it, add
little cream or butter, mold into round
balls, or leave it to be served in small
saucers. It should be eaten while fresh.
The universal error as to the un-
ries, taking it for granted that they are
we'll made and properly cooked, has arisen
from the simple fact that after we have
made full meal of other things the stom-
ach is oppressed by them, and if the pro-
cess is repeated becomes eventually dys-
peptic-that is, has not the power to work
up the food, because it has been worked
to death already. 1t would be quite as
philosophical if a man has become very
tired Of blowing all day, and afterward by
chopping wood, has worked himself out"
to conclude that it was very unhealthy to
chop.-Halps Journal Of Health.
Water ices are made with the juice of
the orange, lemon, or any other fruit,
sweetened to the taste, and mixed with
sufficient water and frozen. Lemon ice is
simply frozen lemonade. Orange ice may
be made by mixing one pint of water with
the juice of three oranges and one lemon,
with what juice can be expressed from the
peeling OF each, and adding sufficient
sugar. One pint of water, one of currant
juice and about six ounces of sugar forms
a cheap and excellent ice. These COM
pounds may be CONCEALED in an ice cream
| freezer, or in a tin pail with tight-ftting
cover After the material has frozen
quite stiff, it should be broken up and
| beat with a spoon. taae
Blackberry Wine-First secure good
| berries, good kegs or casks, and good Ha-
| vana sugar The berries should be per-
fectly ripe, the kegs perfectly clean. Elk
tract the juice by pressing in cider press,
Or even a cheese press. After expressing
the juice, strain through cloth strainer;
| add to every quart of juice three pounds
of sugar, and water sufficient to make one
gallon, total. Add no less than three
! pounds of sugar, otherwise the wine will
grow acid. Place your mixture in ket-
| tie and bring it to boil; skim as soon as
| it boils, then allow it to cool, and fill your
! kegs about two-thirds full, and keep in a
| moderately cool place-a she'd or open
| room. Place loose cloth over the bung,
and allow it to ferment. After fermenting
four or five days fill the kegs with fresh
made liquor, and allow it to ferment as
long as it will; then bung tight and the
| last of November remove to the cellar.
| Rack off in March; have your spigot two
inches above the chime, so as not to dis
turb the sediment. Rinse out your kegs
in boiling water, and return the wine.
Then let it stand until about June, and
bottle in dark wine bottles. Filling the
casks only part full and allowing it to
ferment, then filling up and allowing a
second fermentation, makes wine livelier
and it is ready for use much sooner.
Wine, by this process, has, at the age of
one year, the appearance, in all respects,
Of four ear-old wine.