Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-07-12
f, DOMESTIC ECONoMsr!-
sAEIcYLIc Ac1D In THE HOUSEHOLD.


, sALICYLIC ACID IN THE HOUSEHOLD.
WAether all has been claimed for safiGylc
acid as a preservatiFe will hold go0iinpfac-
ticelor not, must be determined by eNper-
ience, still it is, no doubt, usefulc f1E, many
purposes. DIR. Won Heyden tefis what may
be done with it in the preservationo ofidif-
terept articles employed i'll domestic econ
omy, as follows a.fat1 att ad ss aG3s6 II
III ~ Rae EIsat.-Tt frequently happens es-
pecially inthe warna season, that fneatwhicf
is otherwise good, eaits ant1npfeasaiit smell
on boiling. This is often the case with Ger
tain kinds of meat, like tongues ete.,, which
contain readily decomposing particles Of fat
and blood. This is easily fenreaiea by lay
ing the meat, before cooking, in warm wa
ter which contains from half to one TEA
spoonful Of salicylic acid to the quart; or
by putting little acid nthe water in which
it is boiled. .5 vait.lDG gRa ~ fiapl
> 10 protect meat spelling for a few days,
either. of the following methods may be en-
ployed Place it in water cohtalfing from
onc-half to one teaspo6ntni Of iaciaQin
quart Of water ;eor rt1io it with dry salicylic
acid, especially near tie boneand fat? The
manner of keepingit,1 as we'll as the pre-
vious cleansing, is as usual. Although raw
meat, when treated with the, salicylic acid,
loses its fine red color on the surface, 1T. suf-
fers no change, within. The meat also cooks
soft in short time. tits also advantageous
to add one aud a-haf teaspoonfHls of the
acid to quart Of brine used in picking
meats. ate Il. +-a --.5a4a a# 4ffa4 a
2. Pure Go0's IIizh. The addition of
onc-haf to one teaspoonfl 10 aquartl Cor
about one-half to.one gramne per 5fiterh of
dry crystalzed acid--nct in aol,eoussolution
icurdling for thirty-six i9hosus
Longer than otherwise, and yet lit retains
the property Of yielding cream and butter
perfectly. 9sG s2sl taEI @H4
B. B7ttaa.,.--If butter be worked with VIZ.
ter containing one teaspoohfHl of acid to
the quart, and kept in such wafer, or rack-
ed i'll cloths soaked in an aqueols solution
OF the acid it keeps much lohger. Even
butter which has begun to be ranced can be
! improved by carefully washing with salicylic
water, two or three spoonfuls to- the quart.
and washing in clean water. 4f.sl
4. Preserved Fruits Cherries. currai1ts.
/ raspberfies, plumbs, aprcots and peaches
may, as experience has proved, be very ad-
vantageous by treated in the following na,l-
ner :1--The fruit is placed in q preserve jar,
with not Il very wide mouth, layers Of frn;t
alternating with layers; Of sugar, but no
water and strewing over it a pinch of sal
icylc acid 6 gianatne to the isilogralnne, or
s. grains to the pound), and covering the
jaw with parchment paper which has been
softened in salicylic acid solution, and then
boiling as usual in water BATH Ts:iber-
ries, or blue berries arc better boiled With
sugar, allowed to cool; and put into narrow
nouthed bottles (some crystals Of sainYlie
acid being streWed over thonlg Ieerl1ed and
sealed. EruiS preserved IN this way has
kept we'll for. tG1o, seasons. Others have rec
onaended4Y covering, the fruit.in the jar with 4
elose-tttinsgT strip Of ihlotting-paper, swlidll
has been saturated with solution of sal
! icylic acid in rum.