The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1876-06-07

root, and wild cherry bark, black alder
park, prickly ash bark and birch bark;
put one large hsndful of each in ito a large
pr, and pour in one gallon and a half of
Wsler; boil the roots and bark long
enougn to get the strength all out; then
sslsln II and sweeten with molssses. When
cooled 70 blood warmth add yeast; let II
ssand twelve or fourteen hours. until il
iefmeDts, then strain it of the yeast and
Dostle IL, or put into a small eask-
HAcHIs DE vIANDE
rake pieces Of cold meat, chop fine.
adding sufficient onion to flavor. also
chopped fine, a few bread crumbs an egg,
beaten, little salt and pepper. AMI a
teasPooniul OF mixed herps-thyrae. sum-
mer savory, and sweet msrjorum. Put
your nash into stew pan, with gravy or
Mster enough to moisten 1t, and a bit of
outser. Let IL stew very gently for a few
inmates, stirring all the time. Then place
Is in nat dish and put in the over, till il
Is czusted to fine brown
BERF STEAK PUDDING.
Make into very firm smooth past. one
pound of -four, six ounces OF beef suet
tirely minced, half a teaspoonful OF salt
aud pint of cold water; line with this a
basin which holds a pint and . half;
season one pound of tender steak. free
from bone or skin, with half an ounce of
SAT- and hall "a teaspoonfuf of pepper, well
mixed together; lay il in the crust, pour
in a quarter OF q pint OF water. roll ont
the cover, close the pudding carefully, tie
1ou1ed cloth over and boil it three hours
and half.
BLACK CAKE
Two pounds of currents, two poands of
raisins latter washing both currents and
ralsins. when they are dry dredxs with
fiourl one large teaspoonful of ground
cinnamon, one large spoonful of ground
mace, four nutmegs, one gill of molasses,
one gill OF brandy, one gill of rose water,
IT you choose; slit one pound of -four in
one pan and one pound of sugar in an
other; add to the sugar three-qusrters OF
q pound of butter and sir to cream
beat six eggs slight and stir into the
butter and sugar alternately with the flour.
| then add, by degrees, fruit, spice and
| liquors, and stir hard; bake in a mod
crate oven about four hours let it remain
in the oven to cool.
SECURING CLOTH.
A little hard soap is dissolved in water,
and after mixing it with a little clarified
ox-gsll is applied to all the spots of grease,
ETC., and well rubbed into them with a
stiff brush, until they appear to be re-
moved; after which the article is well
cleaned all over with brush or sponge
dipped in warm water, to which the formsr
mixture with little more ox-gsll
has been added. The cloth Is next well
rinsed in warm water, and hung to
dry. For ark-coiored clothes some full
| ler's earth is often added to the mixture Of
soap and gall. When the article is nearly
| drxv no ic loiA DI
after which soft brush moistered with q
little olive oil is passed over it to give it a
final gloss. Buff and drab cloth is cleaned
by covering is with paste of pips-clay
| and water, either with or without q little
amber to temper the color, which, when
dry, is rubbed or brushed of.
| BLACK DYE.
This is for either wool, hair, fur or silk.
Boil the articles tor two hours in q decoc-
ton of nutgslls, and siterwsrd keep them
for two hours more in bath composed of
logwood and sulphate of iron; kept dur
ing the whole time at scsldisg heat, but
not boiling. During the operation they
must frequently be exposed to the air. The
| common proportions sre five parts of gals,
| five of sulphate of iron and thirty OF
! lcgwood for every hundred of cloth.
Sometimes little acetate of copper Verdi
gris) is added to improve the
color. Woolen cloth. before il receives a
black color is usually dyed blue; this rem
/ ders the color much fuller and fntr than
IT otherwise would be. II the cloth Is
coarse, the blue may be too expensive; in
that case, brown color is given by means
of walnut shells. Silks dyed in the same
man ner as wool except that as it inn
larger quantity of tannin, the quantity
of gals must be increased to twice as
much and the silk must remain longer in
| the solution.