11. _Moss Blanc Mange._
Steep half an ounce of Irish moss in a pint and a half of milk; when it becomes a thick jelly sweeten it with loaf sugar, and flavor it with white wine and cinnamon. To make orange, lemon or savory jellies, use a similar process, subst.i.tuting water for milk. Jellies made of it, are more nourishing, than those made of sago, tapioca or arrow root.
12. _Elderberry Syrup._
Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of mola.s.ses. Boil it twenty minutes, stirring it constantly; then take it from the fire, and when cold add to each quart four table spoonsful of brandy; bottle and cork it. This is an excellent remedy for a tight cough.
13. _New Bread and Cake from old and rusked bread._
Bread that is several days old, may be renewed by putting it into a steamer, and steaming it from half to three quarters of an hour, according to its size; the steamer should not be more than half full, otherwise the water will boil up on to the bread. When steamed, wrap it up loosely in a dry cloth, and let it remain till quite dry, it will then appear like bread just baked. If pieces of bread are put in the oven and dried, several hours after baking in it, they will keep good a long time. They are good as fresh bread for dressing to meat, and for puddings, if soaked soft in cold water. Rich cake with wine or brandy in it, will keep good several months in winter, if kept in a cool place.
The day it is to be eaten, it should be put in a tin pan, and set in a bake pan that has a tea cup of water in it, when heated thoroughly through take it up.
14. _To Preserve Cheese from Insects and Mould._
Cover the cheese while whole with a paste made of wheat flour, put a piece of paper or cloth over it, and cover it with the paste, keep it in a cool dry place. Cheese that has skippers in it, if kept till cold weather will be free from them. Cheese that is growing mouldy can be prevented from becoming any more so, by grating it fine and moistening it with wine, and covering it up in a jar. It is preferred by many people to that which is not grated.
15. _To keep Vegetables and Herbs._
Succulent vegetables, are preserved best in a cool shady place that is damp. Turnips, potatoes, and similar vegetables should be protected from the air and frost, by being buried in earth; in very severe cold weather, they should be covered with a linen cloth. It is said that the dust of charcoal will keep potatoes from sprouting, if sprinkled over them.--Herbs should be gathered on a dry day, either just before or while in blossom; they should be tied in bundles and hung in a shady airy place, with the blossoms downwards. When perfectly dry, put away the medicinal ones in bundles; pick off the leaves of those that are to be used in cooking, pound and sift them, and keep them in bottles corked tight.
16. _To preserve various kinds of Fruit over winter._
Apples can be kept till June, by taking only those that are perfectly sound, and wiping them dry, and putting them in barrels with a layer of bran to each layer of apples. Cover the barrel with a linen cloth to protect them from the frost. Mortar put on the top of the apples, is said to be an excellent thing to prevent their decaying, as it draws the air from them, which is the princ.i.p.al cause of decay; the mortar should not touch the apples. To preserve oranges and lemons for several months, take those that are perfectly fresh, and wrap each one by itself in soft paper, and put them in gla.s.s jars, or a very tight box, strew white sand thickly round each one and over the top. The sand should be previously perfectly dried in the oven, several hours after baking in it. Cover the fruit up tight, and keep it in a cool dry place, but not so cold as to freeze it. To preserve grapes gather them on a dry day, when not quite dead ripe; pick those off from the stem, that are not perfectly fair, lay them in a gla.s.s jar and on each layer sprinkle a layer of dry bran, taking care that none of the grapes touch each other, have a layer of bran on the top of them, and cork and seal them tight. A box will do to keep them in if covered with mortar. To restore them to their freshness when they are to be eaten, cut the ends of the stalks and immerse them in wine, let them remain in it for a few moments before they are to be eaten. Various kinds of green fruit, such as grapes, currants, gooseberries and plums, can be kept the year round by putting them in bottles, and setting them in an oven four or five hours after baking in it; let them remain in it till they begin to shrink, then cork and seal them tight, they will be fit for pies, whenever you wish to use them.
Ripe blackberries, and whortleberries, dried perfectly in the sun, and tied up in bags so as to exclude the air, will keep good over the winter. Whenever you wish to use them for pies, pour on boiling water enough to cover them, and let them remain in it till they swell to nearly the original size, then drain off the water, and use them.
17. _To extract essences from various kinds of flowers._
Procure a quant.i.ty of the petals of any kind of flowers that have an agreeable fragrance. Card thin layers of cotton, which dip into the finest Florence oil. Sprinkle a small quant.i.ty of salt on the flowers, and put a layer of them in a gla.s.s jar or wide mouthed bottle, with a layer of the cotton, put in a layer of each alternately until the jar is full, then cover the top up tight with a bladder. Place the vessel in a south window, exposed to the heat of the sun. In the course of a fortnight, a fragrant oil may be squeezed from the cotton, little inferior if rose leaves are made use of, to the imported otto of rose.
18. _Indelible Ink for marking linen._
Dissolve a drachm of lunar caustic, in half an ounce of pure cold water.
Dip whatever is to be marked in pearlash water, dry it perfectly, then rub it smooth with a silver spoon, (ironing it sets the pearlash water,) write on it, and place it in the sun, and let it remain until the name appears plain and black. Red ink for marking linen, is made by mixing and reducing to a fine powder, half an ounce of vermilion, a drachm of the salt of steel, and linseed oil enough to render it of the consistency of black durable ink.
19. _Perfume Bags._
Rose leaves dried in the shade, and mixed with powdered cloves, cinnamon and mace, put in small bags and pressed, is a fine thing to keep in drawers of linen, to perfume them.
20. _Lip Salve._
Dissolve a small lump of white sugar, in a table spoonful of rose water, clear water will do but is not as good. Mix it with a table spoonful of sweet oil, a piece of spermaceti of the size of half a b.u.t.ternut. Simmer the whole together about eight or ten minutes.
21. _Bread Seals._
Take the crust of newly baked bread, moisten it with gum water and milk, add either vermilion in powder or rose pink, to color it. When moistened work it with the fingers till it forms a consistent paste without cracking; it should then be laid in a cellar, till the next day. Then break it into pieces of the size you wish to have the seals, warm and roll them into b.a.l.l.s, press one at a time, on the warm impression of a seal press. The bread should go into every part of the sealing wax impression; while the bread remains on it, pinch the upper part so as to form a handle, to hold the bread seal when in use. Take off the bread seal, trim all the superfluous parts, put the seals where they will dry slowly. The more the bread has been worked with the fingers, the more glossy and smooth will be the seals, and the better impression will they make.
22. _To loosen the Gla.s.s Stopples of Decanters or Smelling Bottles when wedged in tight._
Rub a drop or two of oil with a feather round the stopple, close to the mouth of the bottle or decanter, then place it between one and two feet from the fire. The heat will cause the oil to run down between the stopple and mouth. When warm strike it gently on both sides with any light wooden instrument, you may happen to have; then try to loosen it with the hand. If it will not move, repeat the process of rubbing oil on it, and warming it. By persevering in this method, you will at length succeed in loosening it, however firmly it may be wedged in.
23. _Cement for broken China, Gla.s.s and Earthenware._
To half a pint of skimmed milk, add an equal quant.i.ty of vinegar to curdle it, then separate the curd from the whey, and mix the curd with the whites of five eggs, beat the whole well together, then add enough of the finest quicklime to form a consistent paste. (Plaster of Paris is still better if it can be procured, than lime.) Rub this mixture on the broken edges of the china or gla.s.s, match the pieces and bind them tightly together, and let them remain bound several weeks. They will then be as firm as if never broken. Boiling crockery in milk is a good thing to cement them, the pieces should be matched, bound with pieces of cloth, and boiled half an hour, they should remain in the milk till cold, and not be used for several weeks. Pulverized quicklime mixed with the white of an egg and rubbed in the cracks of china and gla.s.s, will prevent their coming apart; the dishes should be bound firmly for several weeks, after it is rubbed in. The Chinese method of mending broken china, is to grind flint gla.s.s, on a painter"s stone, as fine as possible, and then beat it, with the white of an egg to a froth, and lay it on the edges of the broken pieces. It should remain bound several weeks. It is said, that no art will then be able to break it in the same place.
24. _j.a.panese Cement or Rice Glue._
Mix rice flour intimately with cold water, and then gently boil it. It answers all the purposes of wheat flour paste, and is far superior in point of transparency and smoothness. This composition made with a comparatively small proportion of water, that it may have the consistence of plastic clay, will form models, busts, statues, ba.s.so relievos and similar articles. The j.a.panese make fish of it which very much resemble those made of mother of pearl. Articles made of it when dry are susceptible of a very high polish. Poland starch, is a very nice cement, for pasting layers of paper together, and any fancy articles when it is necessary.
25. _Cement for Alabaster._
Take of bees" wax one pound, of rosin half a pound, and three quarters of a pound of alabaster. Melt the wax and rosin, then strew the alabaster, previously reduced to a fine powder, over in it lightly. Stir the whole well together, then knead the ma.s.s in water, in order to incorporate the powder thoroughly with the rosin and wax. Heat the cement and the alabaster, which should be perfectly dry, when applied join and keep it bound a week. This composition when properly managed forms an extremely strong cement.
26. _To Extract Fruit Stains._
Hold the spot over steam till quite moist, then over burning sulphur; the sulphurous gas will cause the spot to disappear.
27. _To extract spots of paint from Silk, Woolen and Cotton Goods._
Saturate the spots with spirits of turpentine, let it remain several hours, then take the cloth and rub it between the hands. It will crumble away and not injure either the texture or color of the cloth.
28. _To remove black stains on Scarlet Merinos or Broadcloths._
Wash the stain in water with a little tartaric acid in it, rinse it directly, and care should be taken not to get any of the acid water on the clean part of the dress. Weak pearlash water is good to remove stains produced by acids.
29. _To remove grease spots from Paper, Silk or Woolen._
Grate on chalk enough to cover the grease spots. French chalk is the best, but common chalk will answer very well. Cover the spots with brown paper, and set a warm flat iron on the top, and let it remain until cold. Care must be taken not to get the iron so hot as to change the color of the article. If the grease does not appear to be extracted, on removing the flat iron, grate on more chalk, and heat the iron, and put it on again.
30. _To extract stains from white Cotton goods and Colored Silks._