Rose Water. Pick rose leaves when they are in full
blossom. Put a peck of them to a quart of water✪ Rose Water in a
cold still over a slow fire and distill very gradually.
Bottle the water, let it stand three days and cork it
close.
To Preserve Sweet Flag. Scrape and wash the flag
root and cut it in thin slices. Boil until it is tender.
Make a thick syrup of sugar and water ✪ To Preserve Sweet Flagand boil the
flag in it until it candies. Spread it out to dry.
52
Dry Sweet Flag-Root grated and mixed with sugar,
cures colic in babies.
Iron Cement. Common wood ashes and salt, made
into a paste with a little water, will quickly close a
crack in a stove.
To Preserve Eggs. One pint of coarse salt, one pint
of unslacked lime, to a pail of water.✪ To Preserve Eggs Eggs will keep
sound and wholesome for years in this, if kept in a cool
place.
To Keep Butter. To have sweet butter in dog days
and through the vegetable seasons, send stone pots to
honest, neat dairy people, and procure it packed down
in May, and let them be brought in in the night or cool
rainy mornings, and partake of no heat from the horse,
and set the pots in the coldest part of yotir cellar.
Accidents by Fire. If females and children must
wear cotton and linen dresses and aprons in winter, use
the precaution to dip the dresses in strong alum water,
after washing. This will prevent blazing if they catch
fire. In nurseries there ought to be provided strong
sacks, three and a half feet in depth, and one and one-
half in diameter, kept open at the top with a thick
wooden hoop, having a long rope fastened to it. Into
these sacks, should an unhappy accident require it,
the children may be put and let down.
53
Blueing
Cloth or yarn to be dyed must be perfectly clean and
thoroughly .wet, so they may not spot.
Straw Color. Steep saffron in an earthen dish and
set with alum.
Nankeen. Take a pailful of lye, to which put a piece
of copperas half as big as an egg. Boil in copper or tin.
Bird of Paradise Color. Steep the dry outside skin
of onions.
Salmon. Boil best Spanish Annatto in pearlash
water. It is a good plan to have an annatto tub in the
kitchen and dip in the children's faded or old white
dresses after washing. They will come out a nice buff
color, that will last until the next wash.
Rose Color. Steep balm blossoms in water and set
with alum. Darken the shade to red with a decoction
of logwood.
Hadder Red. Dissolve three otmces alum, one ounce
cream of tartar. Boil cloth in this two hoiu«, then
rinse in cold water. Dissolve eight ounces of madder
in clear warm water. Heat it scalding hot. Put in
the cloth and keep stirring all the time for an hour.
Wash in strong suds. It makes the color brighter to
add to the dye, after the cloth is taken out, a pint of
clear lime water, then return the cloth and stir about
for ten minutes, not boil.
Purple. Boil the paper that comes around loaf sugar
in cider in an Iron pot. Set with Alum.
Royal Purple. Soak Logwood chips until the
strength is out; then add Alum, a teaspoonful to a
quart of the liquor. If this is not bright enough, use
more alum. When the dye is exhausted, it will color
a fine lilac.
54
r^ I I ■ j- i w^w mmmmmmmm^mmmmmmmm
Black. Boil logwood in vinegar in an Iron kettle,
one poxind of logwood to a pailful of water. Add a
little copperas to set the color. Some people say log-
wood dyes always fade, but it is much used.
Green, with Logwood. Soak one pound of fustic,
four ounces of logwood chips over night. In the morn-
ing heat and add one ounce blue vitriol. Wet cloth in
suds, dip until dark enough, and rinse in suds. The
stronger the suds the brighter the green. This color
is not so fast as the following:
Page 19 · 3 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rose Water. Pick rose leaves when they are in full blossom. Put a peck of them to a quart of water in a cold still over a slow fire and distill very gradually. Bottle the water, let it stand three days and cork it close.
To Preserve Sweet Flag. Scrape and wash the flag root and cut it in thin slices. Boil until it is tender. Make a thick syrup of sugar and water and boil the flag in it until it candies. Spread it out to dry.
Dry Sweet Flag-Root grated and mixed with sugar, cures colic in babies.
Iron Cement. Common wood ashes and salt, made into a paste with a little water, will quickly close a crack in a stove.
To Preserve Eggs. One pint of coarse salt, one pint of unslacked lime, to a pail of water. Eggs will keep sound and wholesome for years in this, if kept in a cool place.
To Keep Butter. To have sweet butter in dog days and through the vegetable seasons, send stone pots to honest, neat dairy people, and procure it packed down in May, and let them be brought in in the night or cool rainy mornings, and partake of no heat from the horse, and set the pots in the coldest part of yotir cellar.
Accidents by Fire. If females and children must wear cotton and linen dresses and aprons in winter, use the precaution to dip the dresses in strong alum water, after washing. This will prevent blazing if they catch fire. In nurseries there ought to be provided strong sacks, three and a half feet in depth, and one and onehalf in diameter, kept open at the top with a thick wooden hoop, having a long rope fastened to it. Into these sacks, should an unhappy accident require it, the children may be put and let down.
Blueing
Cloth or yarn to be dyed must be perfectly clean and thoroughly .wet, so they may not spot.
Straw Color. Steep saffron in an earthen dish and set with alum.
Nankeen. Take a pailful of lye, to which put a piece of copperas half as big as an egg. Boil in copper or tin.
Bird of Paradise Color. Steep the dry outside skin of onions.
Salmon. Boil best Spanish Annatto in pearlash water. It is a good plan to have an annatto tub in the kitchen and dip in the children's faded or old white dresses after washing. They will come out a nice buff color, that will last until the next wash.
Rose Color. Steep balm blossoms in water and set with alum. Darken the shade to red with a decoction of logwood.
Madder Red. Dissolve three ounces alum, one ounce cream of tartar. Boil cloth in this two hours, then rinse in cold water. Dissolve eight ounces of madder in clear warm water. Heat it scalding hot. Put in the cloth and keep stirring all the time for an hour. Wash in strong suds. It makes the color brighter to add to the dye, after the cloth is taken out, a pint of clear lime water, then return the cloth and stir about for ten minutes, not boil.
Purple. Boil the paper that comes around loaf sugar in cider in an Iron pot. Set with Alum.
Royal Purple. Soak Logwood chips until the strength is out; then add Alum, a teaspoonful to a quart of the liquor. If this is not bright enough, use more alum. When the dye is exhausted, it will color a fine lilac.
Black. Boil logwood in vinegar in an Iron kettle, one pound of logwood to a pailful of water. Add a little copperas to set the color. Some people say logwood dyes always fade, but it is much used.
Green, with Logwood. Soak one pound of fustic, four ounces of logwood chips over night. In the morning heat and add one ounce blue vitriol. Wet cloth in suds, dip until dark enough, and rinse in suds. The stronger the suds the brighter the green. This color is not so fast as the following:
Records on this page
Rose WaterTo Preserve Sweet FlagTo Preserve Eggs