The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1879-10-01

AND Cows.-Make a strong solution oil
alum in water; half a pound to quart.
Wet the wart twice day with the solu'
ton. In ten days they will disappear,
and often, in half the time. 1t is an
efectual remedy for warts on the teats
of cows These warts are sometimes
very troublesome and tender, often
bleeding, but the application of this
solution will cure and take them all per
manently off.
NEURALGIA. For this distressing
malady there is q very simple and eff
Gent remedy. We have tried it with
uniform success, but we have rarely
found q sufferer who would make 8
thorough use of it. 1t is this: Get g
piece of the common sal-ammOniac, and
every hour or so bite off piece as big
as q pea and swallow it. If more con.
venient wash it down with water; or,
dissolve half q drachm of the sal-ammo-
MAC in an ounce Of water, and take 8
teaspoonful very three minutes or SO.
An overdose calA do no harm, nor is the
substance especially disagreeable to take.
In from one to three hours relief will be
obtained in fouraffths of the cases. Why
people won't try this simple remedy,
after being told of it by one who has
tried it, is to US q wonder; but so it is.
-[VOx POpuli-
How TO PRESERVE CIDER.-A pure,
sweet cider is only obtainable from
clean, sound fruit, and the fruit
should therefore be carefully examined
and wiped before grinding. In the press,
use hair cloth or gunny in place of straw.
As the cider runs from the press let it
pass through 6 hair sieve into & large
open vessel that will hold az much juice
as can be expressed in one day. In one
day, or sometimes less, the pOmace will
rise to the top, and in short time grow
very thick. When little white bubbles
break through it, draw off the liquid
through 8 very small spigot placed about
three inches from the bottom, so that
the lees may be left behind. The cider
must be drawn off into very clean, sweet
casks, preferably fresh liquid casks, and
closely watched The moment tbs white
bubbles before mentioned, are perceived
rising at the bunghOle, rack it again. 1t
is usually necessary TO repeat this three
times. Then fill up the cask with cider
in every respect like that originally con-
tanned in It, add q tumbler of warm
sweet oil, and bung up tight. For very
6ne cider it is customary to add at this
stage of the process about half pound
OF glucose (staTch sugar., or smaller
portion of white sugar. The cask should
then be allowed to remain in q cool
place until the cider has acquired the
desired flavor, In the mean time clean
barrels for its reception should be pre-.
pared, as follows: Some clean strips of
rags are dipped into melted sulphur,
lighted and burned in the bunghole, and
the bung laid loosely on the end of the
rag SO as to retain the sulphur vspOr
within the barrel Then tie up half a
pound of mustard seed in a coarse MUS
lin bag, and put it in the barrel, FL the
barrel with cider, add about quarter of
q pound Of isinglass or fine gelatine dis
solved in hot water. This is the oldA
fashioned way, and viii keep cider in
the same condition as when it went in,
to the barrel, il kept IN cool place for
q year. Professional cider makers are
now using calcium aulphite (sulphite of
lime), instead of mustard and sulphur
vapor It is much more convenient and
efectual. To use it, it is simply requisite
to add one-eighth to one quarter of an
ounce of the sulphite to each gallon of
cider in the cask, first mixing the cider
in about a quart of the cider then pour
ing it back into the cask and giving the
latter a thorough shaking or rolling.
After standing bunged several days to
allow the suIphite to exert its full action
it may be bottled of. The sulphite of
lime (Which should not be mistaken for
the sulphate of lime) is a commercial
article costing about ten cents POUND
by the barrel. 1t will preserve the
sweetness of the cider perfectly, but
unless care is taken not to add too much
of it, it will impart a sulphurous taste
to the cider. The bottles and cOrks
used should be perfectly clean, and the
corks wired down. A little cinnamon,
wintergreen, ssssstrss, etc, is often added
to sweet the cider in the bottle, together
with a drachm of bicarbonate of soda
at the moment of driving the stopper.
This helps to neutralize free acids, and
renders the liquid effervescent when I'M
stopped; but if used in excess, it may
prejudically affect the taste. = Scientific
American.