Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1874-01-22
Farm, Garden and Household.
Housekeeping Department.

III.
b. lime (burned), I b. (; hot water,
8 3quarts. Mix, and soak the bones for
twenty-fo hours in the liquid wash
them thoroughly and bleach them.
FRENCH POLISH FOR LEArHER.-Dis-
solve Is grams of shellac in 5 grams
turpentine and 40 grams alcohol, and
add to it gram OF extract of logwood
and some chromate of potash and sui
phate of indigo.
Cold SAUcE.-Four tablespoons of
sugar, two of butter. When these have
been rubbed until very white and
smooth, add the beaten white of an
egg. Flavor it and mold it into some
pretty shape.
SUBSTITUTE FOR BOTTLE WAX.-Take
400 grams plaster of Paris, 600 grams
white English cement, 800 grams chalk,
200 grams dextrine, iters alcohol
varnish and o sufficient quantity of
ochre or other coloring material to pro-
duce the color desired. The necks of
the bottles are dipped into this mixture
and allowed to dry.
COLD CREAM.-Take pure white wax
and spermaceti ointment, of each, l
ounce oil of almonds, pint; melt
together, then pour them into large
warm mortar, and add orange flower
water, fluid ounce; rose water, fluid
ounces. Stir until nearly cold, then
put into porcelain pots for use.
BATTER PUDDNa.-Three eggs, seven
tablespoons of -four, one quart of milk,
boiled, reserving enough to. wet the
flour. Beat two eggs, cold milk and
flour together, and pour them into the
boiling milk. Add little salt. If
berries are used, add three-quarters
more -four. Bake and serve with sauce.
RAILROAD PUDDNG.-One cup Of
molasses, one cup of cream, one cup of
sour milk, one teaspoonful of soda,
one teaspoonful of salt, nutmeg for
spice, and three cups of -four. Steam
two hours. To be served with sour
sauce. This makes very good ginger
cake by using ginger for spice and
baking.
BREAD PUDDNG.-Soak six or seven
cent loaf of bread in milk for an hour {:
then squeeze it in your hands place
the squeezed bread in bowl, and mix
o little over gill of milk with it; then
mix again into little over an ounce of
citron cut fine, four ounces of melted
butter, four ounces of raisins, and four
yolks of eggs. Beat the four whites
of the eggs to a stiff froth, and mix
them gently with the rest rub mould
well with butter, which dust with bread
crumbs; turn the mixture into it, and
fill until two-thirds full place it in the
oven Cheated at about 400 degrees F.
for forty minutes, and serve it hot or
cold, with a sauce, as it may be liked
value of Ashes for Potatoes.
On a small patch of land which I
have cultivated this season to potatoes,
ashes were applied in the hill at the
rate of sixty bushels to the acre, save
on the row, which was left for. the pur-
pose of comparison. On this no ashes
were applied. On digging the potatoes,
those from the row without ashes and
also those from the two adjacent rows
were weighed. Computing the yield
for an acre of each, the following is the
result:
Potatoes. Potatoes. Total
Bushels. Bushels. Bushels.
acre without ashes. .1GS SO 22O
One acre with ashes. 200 81 237
If we take into the account only the
large potatoes, the thirty-two bushels
gained by using ashes at sixty cents per
bushel would amount to $l9 20. This
sum divided by 60, the number of
bushels of ashes to the acre, gives thir-
ty-two cents per bushel as their value.
Allowing for the labor of applying the
ashes, and also for the excess of small
potatoes from the ground upon which
no ashes were applied, it would be safe
to regard the value ofthe ashes to about
twenty-five cents per bushel.
The ashes were from mixed wood,
about two-thirds soft wood and one.
third hard wood. It is more than prob
able that from the dryness of the sea-
son the beneficial effects of the ashes in
the soil have not yet been fully real
lied. During the growing season the
row without ashes could not have been
selected by the appearance of the tops.
The two lots of potatoes have not yet
been compared as to quality for table
use. Those, however, which have been
tasted from land to which ashes were
applied, are excellent. The Orono po-
tato was used for the experiment. t.
Maine Farmer.
SaIt-Rising Bread.
Put three teacups of water, as warm
as you can bear your finger in it, in q
two quartcup or bowl, and three-fourths
of a teaspoonful of salt; stir in flour
enough to make quite stiff batter !;
this is for the rising, or emptyings, as
some call it. Set the bowl, closely COW
cred, in kettle in warm water, as
swarm as you can bear your finger in,
and keep it as near this temperature as
possible. Notice the time when you
"set your rising; in three hours stir
in two tablespoonfuls of flour, put it
back, and in five and one-half hours
from the time OF setting it will be with
in one inch of the top OF your bowl. 1t
is then light enough, and will make up
eight quarts of flour. Make sponge
in the centre of your -four with one
quart of water of the same temperature
as rising, stir the rising into it, cover
with little dry flour, and put it where
it will keep very warm, but not scald !;
in three-fourths cf an hour mix this
into stiff dough. If water is used, be
sure it is very warm, and do not work
asmuch as yeast bread; make the loaves
little larger and keep it warm for an
other three-quarters of an hour it will
then be ready to bake. While RISING