The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-12-09
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SANDwICHEs.-Boil ham SLOWLY
three or four hours till it is done, then
chop fat and lean together and spread
| like butter on bread or biscuit. Chick
en- sandwiches may be made in the same
way. III tRr TF
To REMOVE GREASE FROM LEATHER.
Apply the white of an egg to the spot
and dry in the sun, or mix tablespoon
fuls of oil of turpentine, ounce of
mealy potato, and the same quantity of
Durham mustard, add a little yinepar
and apply the mixture, rubbing it off
when dry. This preparation will i'm
prove the appearance of Soiled leather
bound books.
BosToN BROWN Bread quart of
milk (sour if you have iD, cupfuls of
corn meal, 2 cupfuls of rye meal, nearly
cupful of common molasses, an even
teaspoonful of salt and heaping tea
spoonful of soda or saleratus, thorough
/ ly dissolved. Put it into a covered tin
pudding boiler, leaving room for it to
rise; set it into n kettle of boiling water
and cover the Kettle tightly, so as to keep
in all the steam-frst putting into the
kettle or 4 large nails Cor any substi-
tute) for the pudding boiler to rest up
on. Steam it for hours; take the lid
off and set it into the oven for little
while. Slice and eat with plenty of
butter; toast what is left for the next
meal.
HOMEMADE SoAP.-For pounds of
tallow, oil, or lard, take 2 pounds of
soda, l of unslacked lime, ounce of
beeswax, ! ounce of rosin, teaspoon
full of borax. Put the lime and soda in
a vessel with 6 quarts of water, stir
them well, and allow the liquid to settle
till clear; then pour off and strain the
clear lye, and pour into the lime and
soda a gallon of water; when clear,
strain into another vessel. Melt the
grease, and when it is boiling hot, pour
in the weak I've, a cupful at time, till
the whole is saponifed. Continue to
boil, and add the strong I've till the
whole is in; keep boiling and stirring
till the soap is so thick that the spoon
will stand in the middle without hold
ing. Now add the roSin and boraX pull
verified, stir them in well and pour the
soap into a mold, from which cakes can
be cut to suit when it is cold. From
this may be made any kind of perfumed
soap by melting it and adding honey,
oil of rose, bitter almonds, lavender,
and other perfumes used in the manu-
facture of toilet soaps.-lfrS. Mason.
To KEEP CIDER WITHOUT CHEMI-
CALs.-Fill the barrels that are to con-
tain the cider entirely full, and leave
out the bungs until the first fermenta-
ton is over, as the impurities will large
" work out of the bunghole. There
should be some. cider kept in another
vessel to pour into the barrels from
time to time as their contents
settle. After the impurities cease to
come over and no more gas escapes in
bubbles, the bungs should be put in
place, but not driven in for a few days
or else small pile hole should be made
on one side of the bung as a safety es
cape, in case more gas rises. In the
case of few days the cider should be
carefully racked off from the sediment
and it is also well to strain it through
flannel. Cider thus treated and put il
barrels which are bunged tight, vii
keep sweet a long time if the barrels
are put in 4 cool place. As soon, how
ever, as a vent is made in the barrel:
for the purpose of drawing off the cider
it will begin to sour. To prevent thi:
the cider, when racked off, may be put
in quite small casks or demijohns, as
these may be emptied in turn without
the contents becoming too sour to bE
a pleasant drink. Cider may be kept
in GOOD condition even in large quaint
ties if a quart of pure, refined linSeed oil
olive oil be poured in at the bung. This
oil, by spreading over the top of the 81
der, will prevent the air from coming in
contact with it and thus keep it sweet
After the cider has mostly been drawn
out for use, the oil may be decanted
and saved for another year, or it may
be used for other purposes. By put.
ting cider, treated as above, into pop,
champagne, or other strong bottles,
and securing the cork with wire OF
strong cord, it may be preserved per.
fectly. Cider thus kept will be most
pleasant drink next spring and summer
1t will sparkle when poured out, and is
fully equal to the inferior kinds OF
champagne. The bottles, when filled,
should rest on their sides on the cellar
bottoms, or be inverted, the necks be-
ing plunged in sand to keep them erect