The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1877-02-01

ing directions for using this newly
Introduced antisePtic In the preserve
ton Of food and for other purposes
In domestic economy.
l. Raw meat II frequently hap
pens. especially in the warm season.
that mest which Is otherwise fault
less enIts an unpleasant smell On boil
ing This Is often the case with eer-
tzsn kinds of meat like tongues. etc.
which contain readily deoonposing
PARTICLES of fat and blood This Is
easily Femedied by laying the meat. be-
fore cooking. In warm water which
contains from half 10 one teasIoonful
of salicysic acid to the quart: or by
putting little acid In the water In
which it Is boiled
To prevent meat from spelling for a
few days, either of the following
methods may be employed: Place it in
water containing from one-half TO one
teaspoonful of acid in aauzrt Of water
OF rub it with dry salieyiic acid,
especially near the bone and fat The
manner Of keeping il, as well as the
previous cleansing. is rs usual Al
though raw meat, when treated with
salicylic acid, loses its fine red color on
the surface, it suffers no change
within The meat also cooks soft In
short time 1t Is also advantageous
to add one and one-haIf teaspocnfui of
the acid TO quart of brine used in
picking meats
4 Pure cows milk The addition of
One-haf to one teaspconfui 10 quart
t0r about one-half to one grain per
lffeTD of dry crystali1ed scid-not In
aqueous solution-preyents curdiing
for thirty-six hours longer than other
wise, and yet it retains the property of
yielding cream and butter perfectly.
8. Butter. If butter be workedlwifh
water containing one teaspoonful of
acid to the quart, and kept in such
water, or packed in cloths soaked IN
an aqueous solution of the acid, it
keeps much longer. Even butter
which has begun to be rancid can be
improved by carefully washing with
saiicylic water, two or three teaspoon
fnIs to the quart, and washing mclean
water.
T. Preserved fruits Cherries, cur
rants, raspberries, plums, apricots and
peaches may, as experience has proved
be very advanfageously treated in the
following manner: The fruit is placed
in preserve jar, with not very wide
mouth. layers Of fruit alternating with
layers of sugar, but no water; and
STRIVING owe it : pinch Of saiicylic
acid (one-half gramme to the kilo-
gramme, or three and one-half grains
to the pound, and covering the jar
with parchment paper which has been
s0ftened in salicylic acid solution, and
then boiling - usual in Z water bath.
Blberries, or blueberries. are put into
narrow-mouthedb bottles fsome crystals
of salicylic acid being strewed over
them, corked and sealed. Fruit pre-
served in this way has kept wen for
two sear0ns. Others have recon-
mended covering the fruit in the jar
with . ciose-fitting strip Of blotting
paper, which has been saturated with
> solution of salicylic acid in rum
Fog cucumber picklsA ard those
put up with vinegar and sugar ! COR
responding process IS recommended I;
tie acid being boiled III the vinegar,
and when cold poured over the pickles.
For sailed cucnnbers. salicylic acid Is
put in the water during the boiling
(0ne-half to one teaspo0nful 70 one
|qrhrt). md ofhekWf1e fxcnted - nluaI.
1t = al6o Foccm1nenns1 to spkinkle
naIfcylic acid IN the bnxfel o. ~ sur-
fnoe 81 he pick1cA
S. Boiled veeefsb1es. An eoual1v