Buckeye cookery

Bologna Sausage.—Take equal portions of fresh pork, veal, and ham or salt pork, chop them fine or grind, and mix together thoroughly ; to nine pounds of the meat allow ten tea-spoons powdered sage, two each of cayenne and black pepper, one grated nutmeg, one teaspoon cloves, one minced onion, and sweet herbs to taste; mix well and stuff into beef intestines. (Wash the intestines thoroughly and cut them into lengths of two yards each; turn inside out, and again wash thoroughly in warm water, scraping with a scraper made for this purpose; throw into salt. water to soak till used. Great care will be necessary in cleaning cases to avoid tearing them.) Tie up both ends of the bag tightly, prick in several places, and boil slowly for an hour; then dry them in the sun, and hang them in a cool dry cellar, after rubbing the outside of the skins with melted butter. These are eaten without further cooking, and are very nice. Black for Woolens.—One ounce vitriol, one ounce extract logwood to two pounds goods; colorin iron. Dissolve the extract over night in warm water; pulverize the vitriol, put it into boiling water sufficient to cover the goods; wash the goods well, rinse in warm water, then simmer a few minutes in vitriol water; take out, wash thoroughly in clear water, then dip in boiling logwood dye till the color is good, stirring often and lifting up so it will get the air; dry, then wash in a suds and rinse. In renovating black alpaca that has become rusty, dissolve the logwood only, as nothing is needed to set the color. Wash the goods well in suds, rinse, dip in logwood dye, boil a few minutes, stirring and lifting to air. When dry, wash again in suds and rinse in water in which a little gum arabic has been dissolved, and -press smoothly on the wrong side while damp. Dyed in this way the color will not rub off more than from new goods, and looks as good as new. When extract of logwood is used, it is only needful to boil enough to dissolve before putting in the goods. THE CistERN.—An abundant supply of good water is a necessity for every house, and capacious cisterns are a necessity. Two essential requisites are good hydraulic lime and clean pure sand. The hydraulic cement becomes in a few months as hard as sandstone, but the sand must never exceed two parts to one of lime. The cheapest form of cistern is simply a hole dug in the ground with sides sloping like those of a narrow bottomed tub. The water lime mortar is applied directly to these sides, the shape of the sides sustaining the mortar until it hardens. The breadth of such a cistern, if large, makes it difficult to cover, but this may be done with a plank supported by strong scantling, over which should be placed earth to the depth of the lowest frost. There must be a hole through the covering, left for p24 | MISCELLANEOUS. cleaning, which should be curbed, and may admit the pump if the cavity is right, or a pipe may go from cistern into cellar below the frost line, and thence to the kitchen. The mortar on the walls should never be less than an inch thick, and they should have at least two coats, and three are better. As the mortar begins to dry in a very short time after mixing, it -is best to mix the lime and sand dry, and apply water to small quantities at a time as needed. A more capacious cistern may be made at a greater expense by digging a hole with perpendicular walls, and laying walls of brick in the form of the upper half of a barrel, on which to lay the mortar. This form has a smaller top, and is much more easily covered than the other. The wall should be laid as well as plastered with water-lime. A filtering attachment is made by building a small receiving cistern beside the larger one, with filtering apparatus between them, or a strong wall may be built through the middle of the cistern, receiving the water in one division and filtering it through into the other.