The General Receipt book Containing An Extensive Span Classsearchtermspa
The General Receipt book Containing An Extensive Span Classsearchtermspa
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In our eReader you can find the full English version of the book. Read The General Receipt book Containing An Extensive Span Classsearchtermspa Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The General Receipt book Containing An Extensive Span Classsearchtermspa
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When the bottle or decanter has grown warm, gentJy strike the stopper on one side, and on the other, with any light wooden instrument; then try it with the hand. If it will not yet move, place it again before the fire, adding, if you choose, another drop of oil. After a while strike again as before ; and by persevering in this process, however tightly the stopper may be fastened in, you will at length succeed in loosening it.
17 Improved method of salting Butter and Meat. — Best common salt two... parts, saltpetre one part, susrar one part; beat them up together, so that they may be completely blended. To every sixteen ounces of butter add one ounce of the composition ; mix it well in the mass, and close it up for use. It should not be used for a month, that it may be thoroughly incorporated. Butter, thus cured, has been kept for three years perfectly sweet. Keep the air from it, or it spoils. Cover it with an oiled paper, and a board on that.
To cure meat, add one ounce of the above com- position to every sixteen ounces of meat.
What to read after The General Receipt book Containing An Extensive Span Classsearchtermspa?
You can find similar books in the "Read Also" column, or choose other free books by James W Laughton to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When the bottle or decanter has grown warm, gentJy strike the stopper on one side, and on the other, with any light wooden instrument; then try it with the hand. If it will not yet move, place it again before the fire, adding, if you choose, another drop of oil. After a while strike again as before ; and by persevering in this process, however tightly the stopper may be fastened in, you will at length succeed in loosening it.
17 Improved method of salting Butter and Meat. — Best common salt two... parts, saltpetre one part, susrar one part; beat them up together, so that they may be completely blended. To every sixteen ounces of butter add one ounce of the composition ; mix it well in the mass, and close it up for use. It should not be used for a month, that it may be thoroughly incorporated. Butter, thus cured, has been kept for three years perfectly sweet. Keep the air from it, or it spoils. Cover it with an oiled paper, and a board on that.
To cure meat, add one ounce of the above com- position to every sixteen ounces of meat.
What to read after The General Receipt book Containing An Extensive Span Classsearchtermspa?
You can find similar books in the "Read Also" column, or choose other free books by James W Laughton to read onlineMoreLess
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