The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-02-28

ing butter in the empire of Brazil. The
first is by putting the milk in a common
bowl and beating it with q spoon, as you
rould sn egg. The second By pouring
the milk into a bottle, aid shaking It
till the butter appears, when it is re-
moved by breaking off the top of the
bottle. The third, where the dairy
is more extensive, is performed by an
athletic native shaking bag at each
end until butter is produced. The fourth,
which Is considered to indicate vast
progress over any of the preceding
methods, consists in dragging the hide
or leathern vessel, filed with milk, ON
the ground after a gallopipg horse Until
it issupposed the butter is formed. The
milk is never strained and the butter
never washed.
A LADY correspondent says that the
fruit-cake of which the following is a
receipt is splendid" One pound pow
dered white sugar, three-fourths pound
butter, one pound -four, twelve eggs,
two pounds raisins, two pounds currants,
oHe-haH or one-fourth pound of citron,
cut in strips, one-fourth ounce, or about
| one large; spoonful each Of cinnamon,
cloves and nutmeg mixed, one glass of
wine, one of brandy. The following are
the directions for making: Dry, sift
and then weigh -four. Wash currants till
| free from grit lift them from the water,
do not potr 1t off, dry carefully in the
to cover them, boil till dry-don't scorch
weighed fiottr, dredge them, ditto cur
rants. Cream the butter and sugar; ado
yolks of eggs, then spices. Beat whites
of eggs to foam, add part of -four
then part of whites, ETC., till all in
Now wine and brandy, mix thoroughly
add fruit and cake in layers. Best bakee
in one large eight-quart pan, lined witt
buttered paper cut to fit. Bake fou
hours. Have a steady fire, just let i
heat through the first hour; then sti
the fire little, cover the cake witt
paper and bake steadily two hours; tn
y last hour bake very slowly. Best t.
have everything ready to mix the da,
before. Cut with very sharp knife
Best week or two old.
A PAPER by DIR. Wilson says for tn
active, out door laborer and artisan, al
early breakfast, before work, mid'da
dinner, with an interval of rest, an
supper after the days work is over hay
long been proved by experience to
the most conductive to health. For tn
business man, a later breakfast, mi
day luncheon and late dinner after tn
days work is over, is the best arrange
ment. For literary men who write NOR
in the evening than during the day, a
early dinner and light supper will b
found to be the most advantageous fo
steady work. Idlers, to enjoy life,
they possibly can, should dine early
they intend to spend the evening at tn
theaters and the like but if they acceI
: dinner invitations freely they should b
very careful not to eat too much at th
midday meal. The breakfast hou
should be determined, in great measure
7 by the hour of rising, but in any cas-
food should be partaken of before th
material business of the day is con
menced. Those who like to take
constitutional before breakfast woul
find their appetite whetted and the
walk made all the more enjoyable if the
took little milk or coffee with mill
with bread or biscuit before startin,
Work done before breakfast is alway
: irksome and fatiguing, and on that a
! count is very likely to be badly don
The last meal should be sufficiently la
: for the whole not to be absorbed befol
D retiring to rest. 10 a person in healt
: three meals day ought to be qui
: sufficient, and the practice of continual
taking something" is sure to bring {
9 indigestion.