The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1876-05-04
HOUSEHOLD NOTES.

G
water, four ounces mis-, and dissolve.
Pyroligneous acid, four ounces alcohol.
one n Xix, and add nitric acid, one
ounce all by measure.
SEA SIcKEEss-Camphoratsi spirit, Sal
volatile, and Hoffman's ether, a few drops
of each. mixed in a small quantity of water
or upon a small lump of sugar, have fire.
quently afforded more relief than all the
various remedies extolledfor this unpleasant
sensation.
FoRcEMEATs.-Take six ounces of bread
crumbs. two ounces Of lean ham, two ounces
of butter, six ounces of finely shred beef
suet. a little thyme. parsley, and mace, .
dessert-spoonful of salt. c pinch of cayenne.
and the yolks of three eggs; well mix, and
add three te~aspoonfuls of milk, and twelve
drops of essence of lemon, or a teaspoonful
of lemon pickle mix again. and form into
balls, which are to be fried in lard. or used
for stuffing.
To KEEP GREEN VEeErABLEs.-Green
vegetables must be kept on damp stones,
covered over with 8 damp cloth. Beet-reet
parsnips, carrots, and potatoes are best kept
in dry sand during the winter. Never wash
them till they are wanted for use. Onions
should be tied up in punches. and hung up.
Take and bury parsley in n jar during the
winter. or dry it, by hanging it UP in q
warm room.
ScoTcH BRoTu.-Take four pounds Of
mutton-part of the leg is best-add one
gallon of water. one teaeupful of pearl
barley, two carrots, sliced, two turnips.
sliced, two onions, cut small, three carrots.
grated, the w~hite~part of a large cabbage,
chopped very small, and a small quantity of
parsley. Season with pepper and salt Let
this boil very gently for three hours and a
half and at the dinner-table it viii most
likely, by all who are fond Of soups. be pro-
nounced excellent.
To VARsIsH DRAwINas.-l. Boil some
clear parchment-cuttings in water, in o
glazed earthen vessel, till fhey produce a
very clear size strain it and keep il till
wantel, then give the work two coats of the
size, passing the brush quickly over the
work, so as not to disturb the colours.
Or, mix one ounce Of Canada balsam and
two ounceso of spirits Of turpentine together.
then size the print or drawing with a solu-
ton Of isinglass in water, and when dry
apply the varnish with q emnels-ha'r
brush.
CocoAsuT CANDY.-Rasp very fine 4
sound cocoanut, spread it on a dish, aud let
it dry naturally for three days. as it viii not
bear the heat of an oven. and is too oily for
use when freshly broken. Four ounces win
be sufficient for n pound Of sugar for most
tastes. but more can be usei at plc.sare.
Boil the sugar as for the ortngc-iower
candy, and when it begins to be very thick
and white. strew in the nut, stir and mix it
well. and do not quit it for an instant until
it is finished. The pan should not be placed
upon the FIRE, but CIV sr it, us thenut is liable
to burn with too fierce a heat. For almond
candy proceed in exactly the same way. but
let the almonds, either whole or split. be
perfectly well dried in a gentle oven. and
do not throw them into the sugar until it
approaches the candying point.
ErcuINo GRouNp FOR SrEEL.-This may
be formed of any substance capable of re-
sisting the action of the etching fluid, and,
ct the same time. sufficiently soft to allow
OF the FREQ use Of the needle or point, and
sufficiently sold to prevent an injury to the
design during the "scratching-in."-1.
White wax. two ouncesi black and Bar
gundy pitch, of each. half an ounce; melt
together add by degrees powdered asphalt
tun, two ounces; boil till a drop taken out
on n plate will break when cold, By being
bent double two or three times between the
fingers it must then be poured into warm
water, and made into small balls for use
2. Linseed oil and mastic. of each. NO
ounces; melt together.-3. Linseed oil,
two ounecs gum benzoin and white wax, of
each. n quarter of an, ounce; boil to two
thirds.
ORANGE FLOWER CAHDY.-Beat in three
quarters of a pint, or rather more. of water.
about the fourth part of the white OF an
egg, and pour il on two pounds Of the best
sugar broken into Jumps. When it has
stood u little time. place it over a very
clear fire, and let it boil for Il few minutes,
then set it on one side until the scum has
subsidized clear it off. md boil the sugar
until it is very thick. then strew in by de-
greea three ounces of the petals of the
orange blossoms, weighed after they are
picked from their stems. Continue to stir
the candy until it rises into one white mass
in the pan. then pour it into small paper
cases, or on to dishes. The orange-aowers
will turn brown if thrown too soon into the
syrup it should be more than three parts
boiled when they are added. They IN us
be gathered on the day they are wnntei for
use, as they become soon disco!orea from
keeping.
GINoER CANpy.-Break q pound of high
ly-refined Sugar into humps. put it i'll a pre-
serving pan, and pour over it a third of q
pint of spring water; let it stand until the
sugar is nearly dissolved, set it over the
FIRE, and boil it until it is o thin syrup.
Have ready in n large cup a teaspoonful of
the very best ginger in powder; mix it
smoothly and gradually with two or three
spoonfuls of syrup. and then stir it well
into the whole. Watch the mixture care
fully. keep ii stirred. and drop it often from
a spoon to ascertain the exact point Of boil
ing it has reached. When it begins to fall
in fakes, throw in the freshly grated rind
Of a very large lemon. and work the sugar