The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-09-24

is left either on the surface or imbeded In
the exposed pores of the wood. If the wood
Is rough we sometimes scrape it and give it
coat OF shellac to fill the pores. When
it is perfectly hard dry and smooth
we apply the wax in one or two ways,
Their hard or melted, with turpentine
II the latter, II Is laid on with brush,
left to dry two or three hours, and is then
polished with brushes. The wax used is
common beeswax. Here is one of the
brushes; very large, fiat, and made with
very stiff brisules. They cost 81 pair and
them can be fixed under the foot By means
of a stra p, and the polishing done by wag
ging the leg TO and fro. That way of brush
ing is employed in dry waxing, which is
much the hardest and requires most vigor
Gus polishing. Dry waxing costs about four
times as much as the other and will last two
or three times ss long In either case the
wax has to be polished right into the grain
of the wood. It will not do to put oil on a
waxed floor, as it will render the surface
gummy and sticky and nasty. If properly
done, Oiling makes floor nice, bat is never
so good as waxing, and costs nearly as much.
Raw linseed oil mixed with turpentine for a
drier is used.
Excellent breakfast cakes are made of
three eggs, one teafspoonful OF sugar, one
coffeecup of sweet milk, one cup of warm
water, Three tablespoonfuls of yeast -four
whites OF the eggs until the batter has risen,
then add them; p pinch of salt is needed.
If started the night before, these cakes are
delicious. They will be as light as puffs.
Variety may be gained by cooking some
lamb-chop or mutton-chop until it is quite
brown. Remove the meat to hot plate, add
a little water and q lump OF butter, with
pepper and salt; thicken with Drowned
flour. When almost done add half can OF
vooos XVbar, fbozo cufH III 1v
heated pour with the gravy over the meat.
With mashed potatoes, squash and current
Jelly this makes a respectable dinner.
Isabella Grape Wine by request1.-W
gather the grapes when fully ripe, in clear,
dry weather, look over the punches, and
pick out all the imperfect and decayed ber-
ries. Now, have a tub or trough perfectly
clean and sweet, and crush the punches on
the stems by hand; as the tab is filed, empty
the mass into another tub or vessel, equally
clean and sweet, and so continue until all
the grapes are m9shcd; stir the whole mash
together in the tub and leave it for fermenta.
ton; in q few hours bubbles will begin to
rise, and in twenty four to thirty-six the
mass will become so agitated that it will ap.
| pear TO boil; watch it closely now, and as
| the fermentation subsidies put the mass into
strong bags, and either by screws or some
strong lever power 1--WE use small portable
| cider press) press the juice out; after
| a clean vessel and try its strength
| If an egg will float on it so as TO snow
/ the size OF g twenty five cent piece the juice
| will keep without the addition OF sugar; il
the egg sinks. add good refined sugar until
| it rises. BE sure that the egg is fresh. Now
| strain the juice through grasscloth or fine
hair sieve into the sweet Cask-five, ten
| twenty Or Thirty gallons. according 10 the
/ quar- tity OF liquid. Set the cssk in quiet
cool cellar; leave the bung out, and from d
pitcher of the Juice which should be re-
| served for the purpose. fl Il up the cask three
four or Eve times day for eight days; in
the meantime all the impurities in the jules
viii work out at the buDghole let it remain
| eight days longer, then drive the hung il
and seal up the cask as tight as possible. Lei
The cask remain perfectly quiet, and any
| time after the March following-better wheT
one year old-it may be bottled. It will be-
no injury. however, to the wine il it remain
on the lees for two or three years before it j:
| bottled as it ripens better upon the less; bu
it may be used as soon as the March afts
| making