Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-06-26
HOUSEHOLD.


valuable; will keep six or eight months three
months after it is made it is almost equal to ale
This receipt is for fifteen gallons Twelve ounces
hops, six quarts molasses, ten eggs; put the
hops in bag and boil them fifteen minutes in
three pals of water; put in the molasses while
hot, and pour Immediately into a strong ale
cask which can be made perfectly air tight and
the remainder of the water cold let the mixture
stand until cool, and then add the eggs, well
beaten. This beer will not ferment in cold
weather unless put in quite warm place.
GRAPE LEAF PIcKLEs.-The Moravans in Sa-
lem, n. c., are said to put up cucumber pickles
as follows: Put n layer of sonr, wild grapes
with the leaves of the vine in the bottom of a
vessel; then layer of the cucumbers, and al
ternate thus until the vessel is full, or until you
have put in as many cucumbers as you desire.
Then put in water enough to cover them, and
place boards and weights on top to keep them
under water. They do not require any further
attention, although you may, if you desire, take
them out and finish them with vinegar. They
are are called grape leaf pickle.
FELoSs AND RUSTY NALs.-Elder Evans. the
Shaker says: For the past ten years we have
treated fe!ons with hot water, and with unerring
success. No cutting, no blisteriug, no anything,
but immersng the finger, hand or even the
whole arm if necessary, in water as hot as can
be borne, until the pain is gone and the core is
ooscneG and drawn from the bone. When rusty
nails have produced wounds, the same course
has been pursued. II on the hand or foot, keep
il in hot water.
HARD SoAP.-One twenty five cent box of con-
eentrated lie dissolved in half gallon of rain
water; pour in a vessel to cool melt five pounds
clean lard or tallOw when milk warm pour in
your lye, very slowly, and stir rapidly continue
stirring until it begins to thicken add any per-
fume desired have ready clean box a foot
square; pour in and cover air-tight let it re-
main three or four days, then cut up in cakes
CountGy Gentleman.
EXCELLENT JoHNSYCAKEs. One cup meal,
ono OF flour, one of sugar, one of milk, one egg,
butter the size of an egg, soda and cream tartar;
or, another, four tablespoonfsls of corn meal,
three tablespoons of -four, one tablespoon of
soda, ~ of cream tartar, cup milk, small
lump bltter, 2 tablespoons sugar, little salt
GFrom the Germantown Telegraph
OUR RECEIPT TO MAKE CURRASr wISE.-For
several years we made ten-gallon keg of cur
rant wine, of as good quality as any we have
tasted, ana is generally so pronounced by those
who have had an opportunity to judge. The
mode of manufacture is simple, and can easily
be followed by any family having the currants
and the disposition to make the wine.
The currants should be fully ripe when picked;
put them into a large tub, in which they should
remain day or two, then crush with the hands,
unless you have small patent wine press, in
which they should not be pressed too much, or
the stems will be bruised and impart disagreea-
bic taste to the juice. If the hands are used, put
the crushed fruit, after the juice has been poured
of, in a cloth or sack and press out the remain
ing juice. Put the juice back into the tub after
cleansing it, where il should remain about
three days, until the first stage of fermentation
is over, and removing once or twice day the
scum copiously arising to the top. Then put
the juice in a vessal-a demjohn, keg or barrel
any size to suit the quantity made. and to each
quart Of juice add three pounds of the best yellow
sugar, and soft water sufficient to make a gall
Ion. Thus, ten quarts of juice and thirty pounds
of sugar will give yOu ten gallons of wine and
so on in that proportion. Those who do not like
sweet wine can reduce the quantity of sugar to
two and a-half; or who wish it very sweet, raise
it to three and a-half pounds per gallon.
The vessel mnst be full and the bung or stop
per left off until fermentation ceases, which will
be in twelve or fifteen days. Meanwhile the
cask must be filed up daily with currant Juice
left over, as fermentation throws out the impure
matter. When fermentation ceases rack the wine
off carefully, either from the spiggot or BY a
syphon, and keep il running all the time. Clense
the eask thoroughly with boiling water, then re-
turn the wine, bung up tightly and let stand four
or five months, when it will he fit to drink and
can be bottled if desired.
All the vessels, casks, &C., should be perfectly
sweet, and the whole operation should be done
with an eye Of cleanliness. In such event, every
drop of brandy or other spurious liquor added
will detract from the favor of the wine, and will
not in the least degree increase its keeping quail
ties. Currant wine made in this way will keep
for an age. We have some made in 1856 which
is really an excellent article.
STRAWBERRIES AND RAsPBERRIEs.-These can
be preserved for ice-eream or cakes or for tarts,
without boiling. They should be picked when
the fruits is dry, and pIt at once into deep
bowl or pan, and bruise gently. Mix with an
equal weight of best ''sifted'' sugar, and put i'm
mediately into widc-necked bottles cork these
firmly without delay, and tie bladders over the
tops. Keep in a cool place or the fruit will fer
ment. This mixture should be stirred softly, and
only Just sufficient to blend the sugar and the
fruit. The bottles must be perfectly dry, and the
bladders, after having been cleaned in the usual
way, and allowed to become nearly dry, should
be moistened with little whiskey or alchoal on
the side next the cork. l have thus successfully
put up both strawberries and rasberries for fu-
ture use.
WAFER CRACKERs.-One pound of -four, one
teaspoonful of salt, half one of soda, even table
spoonful of lard. Make up with sweet milk
heat well. roll thin and bake quick.