It is claimed that the dried beef as prepared in Scotland brings a better price in Europe than that from any other country, and that the American dried beef, especially, is not seasoned sufficiently high to meet with favor in the European markets. The Scotch prepare theirs as follows : Take salt, I pound; pepper, i ounce; cloves, J^ ounce, the latter articles being finely powdered, keeping these proportions for as much as is needed✪ Dried Beef. The above amount is sufficient for lo pounds. This mixture is to be rubbed daily into the meat for 5 or 6 days, which has been cut into suitable sizes for drying. There is no doubt but that a majority of Americans would like it thus seasoned, in place 398 * DOMESTIC GUIDE. of our custom of putting down in brine only, with- out pepper and cloves; and with this method of preparing it in sections where beef is plenty, it could be shipped to Europe with success. CANNING CORN. Make a salt brine, strong enough to bear up an eggy put it in a half barrel or large crock, then put in the whole ears of corn, without cooking, just as you husk them; when the vessel is full put a clean white cloth next to the corn, then a piece of board fitted to the vessel inside, with a stone on it for a weight✪ Canned Corn, just as for pickles ; when you wish to cook the corn you must freshen it some, as you do salted pickles, then either boil it on the cob or cut it off a la summertime. GINGER POP. ''A" coffee sugar, 15 pounds; ginger root, fine- ly bruised, 7 ounces; essence of lemon, yd ounce; essence of cloves, y? ounce ; yeast, ^ pint ; water, 15 gallons✪ Ginger Pop. Put a few quarts of boiling water on the ginger, and steep for an hour, and strain into a tub, in which dissolve the sugar with 2 gallons more water, and add the yeast and essence and let stand 2 hours, then add balance of water and bot- tle for use. TO SWEETEN RANCID BUTTER. Work the butter thoroughly in sweet milk. If it is done as it should be, every particle of rancid- ity will be washed out. MISCELLANEOUS DIVISION. 399 TO CLEAN TIN WARE. Whiting, 5 pounds; aniline, i dram vinegar, 2 ounces; alcohol, i ounce; water, }^ pint. Mix and roll up into balls the size of an Ggg. GINGER BEER. Loaf sugar, 12^ pounds; bruised ginger root, j4 pound; white of 6 eggs; yeast, 2 ounces; lem- ons, grated, 10; water, 10 gallons. Put the ginger into some of the water, to get the strength, then strain into the balance of the water in which the sugar has been dissolved; then add the eggs, lemon juice and yeast, and it is ready for use. TO PREVENT JARS BREAKING. When putting in the fruit, set the jar on a folded cloth wet with cold water, then fill with the boiling hot fruit. Jars will not break when thus treated. WELSH RAREBIT. We make a Welsh rarebit by melting good old cheese with a little vinegar, butter and milk and pouring it over bread✪ Welsh Rarebit, toasted or untoasted, as we happen to fancy. TOILET DEPARTMENT. TOOTH WASH. Tincture of myrrh i ounce, tincture of cinna- mon ^ ounce, cinnamon water i }4 ounces. Mix. — Use a few drops on the brush daily. 400 DOMESTIC GUIDE. TOOTH POWDER. Prepared chalk 7 drams, powdered orris-root r dram. Mtx. — Use every evening. TOOTH POWDER. Sugar of milk 2 ounces, tannic acid y^ ounce, red lake 5^ dram, oil of anise seed 5 drops. Mix carefully. Use every morning. HAIR TONIC.

AI-modernized reading of the original text

It is claimed that the dried beef as prepared in Scotland brings a better price in Europe than that from any other country, and that the American dried beef, especially, is not seasoned sufficiently high to meet with favor in the European markets. The Scotch prepare theirs as follows : Take salt, I pound; pepper, i ounce; cloves, J^ ounce, the latter articles being finely powdered, keeping these proportions for as much as is needed. The above amount is sufficient for lo pounds. This mixture is to be rubbed daily into the meat for 5 or 6 days, which has been cut into suitable sizes for drying. There is no doubt but that a majority of Americans would like it thus seasoned, in place of our custom of putting down in brine only, without pepper and cloves; and with this method of preparing it in sections where beef is plenty, it could be shipped to Europe with success. CANNING CORN. Make a salt brine, strong enough to bear up an egg; put it in a half barrel or large crock, then put in the whole ears of corn, without cooking, just as you husk them; when the vessel is full put a clean white cloth next to the corn, then a piece of board fitted to the vessel inside, with a stone on it for a weight, just as for pickles ; when you wish to cook the corn you must freshen it some, as you do salted pickles, then either boil it on the cob or cut it off a la summertime. GINGER POP. ''A coffee sugar 15 pounds; ginger root, finely bruised, 7 ounces; essence of lemon, yd ounce; essence of cloves, y? ounce ; yeast, ^ pint ; water, 15 gallons. Put a few quarts of boiling water on the ginger, and steep for an hour, and strain into a tub, in which dissolve the sugar with 2 gallons more water, and add the yeast and essence and let stand 2 hours, then add balance of water and bottle for use. TO SWEETEN RANCID BUTTER. Work the butter thoroughly in sweet milk. If it is done as it should be, every particle of rancidity will be washed out. TO CLEAN TIN WARE. Whiting, 5 pounds; aniline, i dram; vinegar, 2 ounces; alcohol, i ounce; water, }^ pint. Mix and roll up into balls the size of an egg. GINGER BEER. Loaf sugar, 12^ pounds; bruised ginger root, j4 pound; white of 6 eggs; yeast, 2 ounces; lemons, grated, 10; water, 10 gallons. Put the ginger into some of the water, to get the strength, then strain into the balance of the water in which the sugar has been dissolved; then add the eggs, lemon juice and yeast, and it is ready for use. TO PREVENT JARS BREAKING. When putting in the fruit, set the jar on a folded cloth wet with cold water, then fill with the boiling hot fruit. Jars will not break when thus treated. WELSH RAREBIT. We make a Welsh rarebit by melting good old cheese with a little vinegar, butter and milk and pouring it over bread, toasted or untoasted, as we happen to fancy. TOILET DEPARTMENT. TOOTH WASH. Tincture of myrrh i ounce, tincture of cinnamon ^ ounce, cinnamon water i }4 ounces. Mix. — Use a few drops on the brush daily. TOOTH POWDER. Prepared chalk 7 drams, powdered orris-root i dram. Mtx. — Use every evening. TOOTH POWDER. Sugar of milk 2 ounces, tannic acid y^ ounce, red lake 5^ dram, oil of anise seed 5 drops. Mix carefully. Use every morning. HAIR TONIC.

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Dried BeefCanned CornGinger PopWelsh Rarebit

Dr. M'Millan's formulas and domestic guide