The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1883-06-13
Scientific and Useful.

PRESERVATION OF LEMON IUIcE.-A
correspondent in Mem. de Med. Ell de
Pharm. Milf. says, after various expert
ments and the test of eight months ex-
posture to the sun and heat of summer. he
has come to the following conclusion
" Heating the juice and adding alcohol to
the same, would appear to be superfuous,
as it is only necessary to filter it and keep
1t in sealed bottles however, since filtrs-
ton proceeds so very slowly, the best way
is perhaps to add ten per cent of alcohol to
the fresh juice. and bottle" The Phar.
mdceutical Journal observes that it may
be preserved without the addition of alco-
hol by heating it to $50 degrees Fahren.
heit and then excluding it from the air by
carefully closing the full bottles at this
temperature. The operation should be
carried out in winter.
THE EFFECT OF HEAT ON FLoUR.-It
frequently happens that wheat or rye
-four. in spite of the greatest care in bak-
ing, yields an inferior loaf, and the failure
is commonly attributed to adulteration /;
bnt when submitted to investigation,
neither microscopic nor chemical tests re-
veal any adulteration. Such -four is re-
turned to the miller or dealer as unfit for
use. The miller says the -four was in
jured by the heating of the stones, and
the dealer attributes the defect to the cir
cumstances that the sun must have shone
upon the sacks during transportation. 1t
| has been proved by numerous experiments
that -four cannot bear the action of the
sun, even when not exposed directly to its
rays. When -four is exposed to the heat
of the sun, an adulteration takes place in
the gluten similar to that produced by
the heating of the stones. For this rea-
son it is advisable that the transportation
of -four should take place, If possible. on
cool days or by night, as we'll as that -four
should be stored in cool place.-Boston
Journal of Chemistry.
PANCAKES -Ingredients-Eges -four
milk to every egg allow one ounce -four
about one Gill milk. one-eighth saltspoon
full salt. Mode-Whisk the eggs we'll in
a basin, add the -four, salt and few
drops of milk. and beat the whole to q
perfectly smooth batter; then pour in by
degrees the remainder of the milk. The
batter should be of the consistency OF
thick cream. Place small frying-pan on
the fire to get hot let it be delicately
clean and when quite hot put into it q
small piece of butter, allowing about one
half ounce to each pancake. When it il
melted pour in the batter, about one-quar
ter teacupful to pan twelve inches il
diameter, and fry it for about five min
utes, or until it is nicely brown on one
side. BY only pouring in small guam
tity of batter and so making the pancakes
thin, the necessity of turning them (ar
operation rather difficult to unskilfu
cooks) is obviated. When the pancake il
done sprinkle over it some pounded sugar
roll it up in the pan, take it out with ;
large slice and place it on dish befor'
the fire. Pancakes are never good unles
eaten almost Immediately they come from
the frying-pau. The batter may be fla
vored with little grated lemon rind, o
the pancakes may have preserve rolled II
them instead of sugar. Send sifted suga
and cut lemon TO table with them. T,
render the pancakes very light the yolk
and whites of the eggs should be heater
separately and the whites added the las
thing to the batter before frying.