Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1875-12-08
DOxlE9IIC.

VARxIsHfN6 AND BLAcKrNG LEATHER.
Leather that is to be vanished or
lacquered must first be well stretched
the 'snatural stretch;" il is, therefore,
necessary to prepare frames of the re-
quisite size, and tack the edges all
around, the grain side, which is to be
lacquered, being up. After being Sc
cured i'm this manner, the whole surface
is dampened and all wrinkles, &C.,
stretched out; it can then be rubbed
over with piece of fine sand or punice
stone, having a large, true face. This
rubbing assists to remove wrinkles and
other Irregularities. The face of the
leather Is then covered with finely pull
verized chalk, and rubbed with piece
of sandpaper or pumice stone until the
chalk is well rubbed into the leather !;
all loose chalk is then removed by a
duster, and the leather is again rubbed
with pulverized pumice stone, so as TO
secure as smooth and fine a surface as
possible. The smoother and evener the
leather is the less trouble will it be for
the workman to produce good job. As
soon as the surface of the leather has
been brought to the proper condition it
is well cleaned of, when it is ready to
receive the color; this is mixed with
lac yarnish, several coats of which are
to be applied, though each should be
quite thin and well rubbed off with
pumice stone before applying the sue
ceeding one. After being rubbed with
pumice stone the surface must be
cleansed with moist sponge and well
dried, as ever so small an amount left
on the surface will deaden the luster.
After a sufficient quantity of color has
been put on, apply a coat of elastic copal
varnish, and place the leather where it
can be dried in an even temperature,
until it is thoroughly dry. After the
varnish is perfectly dry the surface may
be rubbed with piece of felt and fine
chalk, then wiped clean with linen
rag and polished with an old piece of
silk.
COOP YEAsT.-Cut up two pounds of
pared potatoes, put them in a large
saucepan, pour over them three quarts
Of water, and boil; before the potatoes
are sufficiently cooked, add a good heavy
half ounce Of hops, tied up in very
thin cotton bag, Gf hops boil too long
they make the bread very bitter.) In a
large kitchen bowl, put pound of sifted
flour, two large heaping tablespOOnfuls
Of white sugar, one large heaping table
spoonful of salt, and a tablespoonful of
ground ginger. When the potatoes are
soft enough to mash through the
colander, put the hop bag into pitcher,
and pour over it all the potato and hop
water; pour one quart of the boiling
potato and hop water over the flour,
&C., and give it good mixing; then
mash the potatoes through eoiander
into it, using the second quart of boiling
potato and hop water, to soften the pota-
toes through the colander. If you do
not have two quarts of potato and hop
water, pour some boiling water over the
hop bag, and squeeze. The flour must
be thoroughly cooked with the boiling
hop water, and you must mix il well,
and rub it smooth OF all Jumps. To
prevent the yeast chilling too soon, have
the big bowl, pitcher, and yeast crock
heated before using. 1t should never
be thinner than will just pour, but if
you think it necessary you can use a
little more than the two quarts of hop
water, but two quarts are generally
sufficient. Place the colander over the
yeast crock, and strain your yeast into
it. Many do not think this necessary,
and only mix it in their yeast crock.
When little more than lukewarm add
a large coffee cup full of yeast, stir ii
frequently, and keep it in moderately
warm place for twenty-four hours, then
put it in the coolest and darkest part of
the cellar. Use a two or three gallon
earthen crock, (tin, glass or stone ware
chill too soon), with lid fitting well to
the rim.