The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1874-01-09

retain u prime formed IN contact With
the meat. After about sixteen hours.
however, some brine will drain off into
the bottom of the vessel, and it will be
necessary then to turn the meat, still
wrapped up, daily. A piece of six
pounds, treatedin this way for six days,
then unwrapped and boiled, will be
found quite palatable and sufficiently
picked. For larger quantities the
cloth may be dispensed with, since the
brine formed will be sufficient to v
the mass, provided the pieces are close
ly packed, and any unavoidable cavi-
ties filed with stones.
tREsH-BLowN Flowers IN WINTER
The following directions are Endorsed
by the Manufacturer and Builder
Choose some of the most powerful buds
of the flowers you would preserve
such as are latest in blowing and ready
to open ; cut them off with a pair of
scissors, leaving to each, if possible, a
piece of the stem three inches long.
Cover the stem Immediately with seal
ing-wax, and when the buds are a little
shrunk and wrinkled, wrap each of
them up separately in a piece of p
perfectly clean and dry, and put them
IN a dry box or drawer, and they will
keep without corrupting. In winter or
any other time, when you would have
the flowers bloom, take the buds at
night and cut Oft the end of the stem
sealed with wax, and put them into va
ter into which a little nitre or salt has
been diffused, and the next day you
will have the pleasure of seeing the
buds open and expand themselves and
the flowers display their most lovely
colors and breathe their agreeable
odors.
DETERMINATION IF TIL ELEMENTS OF
ORGANIC Observation-Disclosures has
recently discovered a new mode by |
which, direct analysis, not only the car
bon, oxygen and hydrogen in an organic
substance can be determined, but also
the chlorine, brcmine, sulphur, iodine, |
phosphorus, and probably also the
nitrogen therein contained. The or
ganic material is brought to combus- |
ton with oxide of mercury, the results
of which process are water, carbonic
and mercury. The two former are
weighed in the ordinary manner. The
weight of tho mercury formed serves to
determine the quantity of oxygen due
to combustion, by s~ubtracting which
from that contained in the carbonic acid
III liz mdbCI IllO dObdl dLlOulb VI Jay 1
gen existing in the substance submitted
to elementary analysis is found. If,
however, the body under examination
contains chlorine, bromine, or iodine,
these elements combine with the mercu-
~ set free, aad are determined by
weighing. Sulphur and phosphorus
combine in the state of sulphate and
phosphate of oxide of mercury.
1
BOILED Corn BEEF.-Many a farmers
table is weekly spread with savory
dishes composed of boiled corn beef
and cabbage; yet often they are not as
attractive as they should be, because
they are not properly cooked and
served. The beef should always be
soaked over night, unless it has been re-
Gently salted, and if so it should be
well washed. Put the beef into boiling
water, and as soon as it boils up skim it
well ; remove the pot from the hottest
part of the fire, and let it simmer con-
stantly from four to six hours, accord
ing to the size of the piece; half an
hour per pound is q good rule, and it
will apply to cOrned beef, tongues and
and hams. The chief reasons of so
much of our corned beef being
tough, and not deliciously tender is too
rapid boiling, and for too short a time.
If the meat is to be served cold, it is
much better to let it stand in the pot
after cooking until nearly cold then
take it our and press it under heavy
weights, first pulling out the bones.
This will give you a solid piece of meat
from which very thin slices can be cut,
which prove a decided relish to the most
fastidiOuS.