Weekly Roundup - Living On Nothing Edition [Survival Today

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Recipes and home remedies

CONFEDERATE
RECEIPT BOOK

A COMPILATION
OF
OVER ONE HUNDRED RECEIPTS,
ADAPTED TO THE TIMES.

WEST & JOHNSTON, RICHMOND.
1863.
G. W. GARY, Printer, 21 Pearl Street.

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The accompanying receipts have been compiled and published with a view to present to the public in a form capable of preservation and easy reference many valuable receipts which have appeared in the Southern newspapers since the commencement of the war. With these have been incorporated receipts and hints derived from other sources, all designed to supply useful and economical directions and suggestions in cookery, housewifery, &c., and for the camp. Should the present publication meet with favor, another edition with additional receipts will be published, contributions to which will be thankfully received by

THE PUBLISHERS.

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CULINARY RECEIPTS

BISCUIT.—

Take one quart of flour, three teaspoonfuls of cream of tartar, mixed well through the flour, two tablespoonfuls of shortening, one teaspoonful of soda, dissolved in warm water, of sufficient quantity to mould the quart of flour. For large families the amount can be doubled.

ANOTHER RECEIPT.—

Take two quarts of flour, two ounces of butter, half pint of boiling water, one teaspoonful of salt, one pint of cold milk, and half cup yeast. Mix well and set to rise, then mix a teaspoonful of saleratus in a little water and mix into dough, roll on a board an inch thick, cut into small biscuits, and bake twenty minutes.

SODA BISCUIT.—

One quart of sour milk, one teaspoonful of soda, one of salt, a piece of butter the size of an egg, and flour enough to make them roll out.

PUMPKIN BREAD.—

Boil a good pumpkin in water till it is quite thick, pass it through a sieve, and mix flour so as to make a good dough. This makes an excellent bread.

NICE BUNS.—

Take three quarters of a pound of sifted flour, two large spoonfuls of brown sugar, two spoonfuls of good yeast, add a little salt, stir well together, and when risen work in two spoonfuls of butter, make into buns, set it to rise again, and bake on tins.

INDIAN BREAD.—

One quart of butter milk, one quart of corn meal, one quart of coarse flour, one cup of molasses, add a little soda and salt.

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TO RAISE BREAD WITHOUT YEAST.—

Mix in your flour subcarbonate of soda, two parts, tartaric acid one part, both finely powdered. Mix up your bread with warm water, adding but little at a time, and bake soon.

YEAST.—

Boil one pound of good flour, a quarter of a pound of brown sugar and a little salt in two gallons of water for one hour. When milk warm bottle it close, it will be fit to use in twenty four hours. One part of this will make eighteen pounds of bread.

A CHEAP AND QUICK PUDDING.—

Beat up four eggs, add a pint of milk and little salt, and stir in four large spoonfuls of flour, a little nutmeg and sugar to your taste. Beat it well, and pour it into buttered teacups, filling them rather more than half full. They will bake in a stove or Dutch oven in fifteen minutes.

REPUBLICAN PUDDING.—

Take one cup of soft boiled rice, a pint of milk, a cup of sugar, three eggs, and a piece of butter the size of an egg. Serve with sauce.

A MINUTE PUDDING.—

Stir flour into boiling milk to the consistence of a thin hasty pudding, and in fifteen or twenty minutes it will be fit for the table. Serve with sauce to suit the taste.

PEAS PUDDING.—

Take about three quarters of a pint of split peas, and put them into a pint basin, tie a cloth over them (to give room to swell,) put them into boiling water, and let them boil two hours, then take them up, untie them, add an egg beaten up, a little butter, with salt and pepper, then beat up, tie up again, and place them in the water to boil for about twenty minutes more, you will then have a well flavored and nice shaped pudding.

PLAIN POTATO PUDDING.—

Having pared a pound of fine large potatoes, put them into a pot, cover them well with cold water,

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and boil them gently till tender all through. When done lay each potato (one at a time) in a clean warm napkin, and press and wring it till all the moisture is squeezed out, and the potato becomes a round dry lump. Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin and strings;) crumble the potato and mix it well with the suet; adding a small salt spoon of salt. Add sufficient milk to make a thick batter, and beat it well. Dip a strong square cloth in hot water, shake it out, and dredge it well with flour. Tie the pudding in, leaving room for it to swell, and put it into a large pot of hot water, and boil it steady for an hour. This is a good and economical pudding.

POTATO CRUST.—

Boil six good-sized mealy potatoes, and mash them fine, add salt, a spoonful of butter, and two of water, while they are hot, then work in flour enough for making a paste to roll out, or put in two or three spoonfuls of cream, and no butter or water. This is a good crust for hot pies or dumplings.

PASTE FOR PIES.—

Excellent paste for fruit or meat pies may be made with two-thirds of wheat flour, one-third of the flour of boiled potatoes, and some butter or dripping, the whole being brought to a proper consistence with warm water, and a small quantity of yeast added when lightness is desired. This will also make palateable cakes for breakfast, and may be made with or without spices, fruit, &c.

APPLE PIE WITHOUT APPLES.—

To one small bowl of crackers, that have been soaked until no hard parts remain, add one teaspoonful of tartaric acid, sweeten to your taste, add some butter, and a very little nutmeg.

ARTIFICIAL OYSTERS.—

Take young green corn, grate it in a dish; to one pint of this add one egg, well beaten, a small teacup of flour, two or three tablespoonfuls of butter, some salt and pepper, mix them all together.

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A tablespoonful of the batter will make the size of an oyster Fry them light brown, and when done butter them. Cream if it can be procured is better.

COTTAGE CHEESE.—

This is a good way of using up a pan of milk that is found to be turning sour. Having covered it, set it in a warm place till it becomes a curd, then pour off the liquid, and tie up the curd in a clean linen bag with a pointed end, and set a bowl under it to catch the droppings, but do not squeeze it. After it has drained ten or twelve hours transfer the curd to a deep dish, enrich it with some cream, and press and chop it with a large spoon till it is a soft mass, adding as you proceed an ounce or more of nice fresh butter.

SLAPJACKS.—

Take flour, little sugar and water, mix with or without a little yeast, the latter better if at hand, mix into paste, and fry the same as fritters in clean fat.

INDIAN SAGAMITE.—

Three parts of Indian meal and one of brown sugar, mixed and browned over the fire, will make the food known as “Sagamite.” Used in small quantities, it not only appeases hunger but allays thirst, and is therefore useful to soldiers on a scout.

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7,321 posted on 05/22/2010 2:42:44 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

WARNING!!! THESE ARE RECIPES AND HINTS FROM A 150 YEARS AGO, BE CAREFUL WITH SOME OF THEM, FOR SOME OF THEM ARE NOT CONSIDERED SAFE TODAY.
GRANNY

BEER, VINEGAR, &c.

TABLE BEER.—

To eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger and two bay leaves, let this boil for a quarter of an hour, then cool, and work it with yeast as other beer.

ANOTHER RECEIPT.—

Eight quarts water, one quart molasses, one pint yeast, one tablespoonful cream of tartar, mixed and bottled in twenty-four hours; or, to two pounds of coarse brown sugar add two gallons of water, and nearly two ounces hops. Let the whole boil three quarters of an hour, and then work as usual It should stand a week or ten days before being drawn, and will improve daily afterward for a moderate time.

SPRUCE BEER.—

Take three gallons of water, blood warmth, three half pints of molasses, a tablespoonful of essence of spruce, and the like quantity of ginger, mix well together with a gill of yeast, let it stand over night, and bottle it in the morning. It will be in a good condition to drink in twenty-four hours.

GINGER BEER.—

One pint of molasses and two spoonfuls of ginger put into a pail, to be half filled with boiling water; when well stirred together, fill the pail with cold water, leaving room for one pint of yeast, which must not be put in until lukewarm. Place it on a warm hearth for the night, and bottle in the morning.

BLACKBERRY WINE.—

Measure your berries and bruise them; to every gallon add one quart of boiling water, let the mixture

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stand twenty-four hours, stirring occasionally, then strain off the liquor into a cask; to every gallon add two pounds of sugar, cork tight, and let it stand till following October, and you will have wine ready for use without any further straining or boiling, that will make lips smack as they never smacked under similar influence before.

APPLE WATER.—

Take one tart apple of ordinary size, well baked, let it be well mashed, pour on it one pint of boiling water, beat them well together, let it stand to cool, and strain it off for use. It may be sweetened with sugar if desired.

CIDER JELLY.—

Boil cider to the consistence of syrup, and let it cool, and you have nice jelly.

TO MAKE VINEGAR.—

Take one pint of molasses, put it in a jug with one gallon of warm water, not boiling, let it stand for two months, and you will have good vinegar.

ANOTHER RECEIPT FOR A LARGER QUANTITY.—

To eight gallons of clear rain water add three quarts of molasses, put into a good cask shake well a few times, then add two or three spoonfuls of good yeast. If in the summer place the cask in the sun; if in winter near the chimney, where it may be warm. In ten or fifteen days add to the liquid a sheet of brown paper, torn in strips, dipped into molasses, and good vinegar will be produced.

TOMATO CATSUP.—

Nice catsup may be made with four quarts of tomatoes, one pint of vinegar, three table spoonfuls salt, two of mustard, two of black pepper, three red peppers broken and half ounce alspice or mace.

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SOAP AND CANDLES

SOAP.—

Pour twelve quarts of boiling water upon five pounds of unslacked lime. Then dissolve five pounds of washing soda in twelve quarts of boiling water, mix the above together, and let the mixture remain from twelve to twenty-four hours, for the purpose of chemical action. Now pour off all the clear liquid, being careful not to disturb the sediment. Add to the above three and a half pounds of clarified grease, and from three to four ounces of rosin. Boil this compound together for one hour, and pour off to cool. Cut it up in bars for use, and you are in the possession of a superior chemical soap, costing about three and a half cents per pound in ordinary times.

SOFT SOAP.—

Bore some holes in a lye barrel, put some straw in the bottom, lay some unslacked lime on it, and fill your barrel with good hard wood ashes, wet it, and pound it down as you put it in. When full, make a basin in the ashes and pour in water, keep filling it as it sinks in the ashes. In the course of a few hours the lye will begin to run. When you have a sufficient quantity to begin with, put your grease in a large iron pot, pour in the lye, let it boil, &c. Three pounds of clean grease are allowed for two gallons of soap.

HONEY SOAP.—

Cut into thin shavings two pounds of common yellow or white soap, put it on the fire with just water enough to keep it from burning; when quite melted, add a quarter of a pound of honey, stirring it till it boils, then take it off and add a few drops of any agreeable perfume. Pour it into a deep dish to cool, and then cut it into squares. It improves by keeping. It will soften and whiten the skin.

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TALLOW CANDLES.—

After melting the tallow, add say one pound of quicklime to every twenty of tallow, strain the tallow, and mould the candles. If this recipe is followed, you will have a candle equal to the adamantine, free from all impurities, and giving a brilliant light.

CONFEDERATE CANDLE.—

Melt together a pound of beeswax and a quarter of a pound of rosin or of turpentine, fresh from the tree. Prepare a wick 30 or 40 yards long, made up of three threads of loosely spun cotton, saturate this well with the mixture, and draw it through your fingers, to press all closely together, and to keep the size even. Repeat the process until the candle attains the size of a large straw or quill, then wrap around a bottle, or into a ball with a flat bottom. Six inches of this candle elevated above the rest will burn for fifteen or twenty minutes, and give a very pretty light, and forty yards have sufficed a small family a summer for all the usual purposes of the bed-chamber.

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REMEDIES, &c.

FOR DYSENTERY.—

Dissolve as much table salt in pure vinegar as will ferment and work clear. When the foam is discharged cork it up in a bottle, and put it away for use. A large spoonful of this in a gill of boiling water is efficacious in cases of dysentery and cholic.

CURE FOR CHILLS.—

The plant, commonly called hoarhound, is said to afford a certain cure. Boil it in water, and drink freely of the tea.

GARGLE FOR SORE THROAT, DIPTHERIA OR SCARLET FEVER.—

Mix in a common size cup of fresh milk two teaspoonfuls of pulverized charcoal and ten drops of spirits of turpentine. Soften the charcoal with a few drops of milk before putting into the cup. Gargle frequently, according to the violence of the symptoms.

TO RELIEVE ASTHMA.—

Take the leaves of the stramonium (or Jamestown weed,) dried in the shade, saturated with a pretty strong solution of salt petre, and smoke it so as to inhale the fumes. It may strangle at first if taken too freely, but it will loosen the phlegm in the lungs. The leaves should be gathered before frost.

SIMPLE CURE FOR CROUP.—

If a child is taken with croup apply cold water suddenly and freely to the neck and chest with a sponge or towel. The breathing will instantly be relieved, then wipe it dry, cover it up warm, and soon a quiet slumber will relieve the parent’s anxiety.

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FOR A TROUBLESOME COUGH.—

Take of treacle and the best white wine vinegar six tablespoonfuls each, add forty drops of laudanum, mix it well, and put into a bottle. A teaspoonful to be taken occasionally when the cough is troublesome. The mixture will be found efficacious without the laudanum in many cases.

FOR SICK HEADACHE.—

One teaspoonful of pulverized charcoal and one-third of a teaspoonful of soda mixed in very warm water.

CURE FOR A TOOTHACHE.—

Powdered alum will not only relieve the toothache, but prevent the decay of the tooth. Salt may advantageously be mixed with the alum.

CURE FOR A BURN.—

Wheat flour and cold water, mixed to the consistency of soft paste, is an almost instantaneous cure for a burn. Renew before the first gets dry so as to stick.

CURE FOR CAMP ITCH.—

Take iodide of potassium, sixty grains, lard, two ounces, mix well, and after washing the body well with warm soap suds rub the ointment over the person three times a week. In seven or eight days the acarus or itch insect will be destroyed. In this recipe the horrible effects of the old sulphur ointment are obviated.

CURE FOR A FELON.—

The Selma Reporter says: A poultice of onions, applied morning, noon and night for three or four days, will cure a felon. No matter how bad the case, splitting the finger will be unnecessary, if this poultice be used. We have seen it tried several times, and know that the remedy is a sure, safe and speedy one.

TO CURE CORNS.—

The cause of corns, and likewise the pain they occasion, is simply friction, and to lessen the friction you have only to use your toe as you do in like circumstances a coach wheel—lubricate it with some oily substance. The

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best thing to use is a little sweet oil rubbed on the affected part (after the corn is carefully pared) with the tip of the finger, which should be done on getting up in the morning, and just before stepping into bed at night. In a few days the pain will diminish, and in a few days more it will cease, when the nightly application may be discontinued.

TO DESTROY WARTS.—

Dissolve as much common washing soda as the water will take up, wash the warts with this for a minute or two, and let them dry without wiping. Keep the water in a bottle and repeat the washing often, and it will take away the largest of warts.

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MISCELLANEOUS RECEIPTS

PRESERVING MEAT WITHOUT SALT.—

We need salt as a relish to our food, but it is not essential in the preservation of our meats. The Indians used little or no salt, yet they preserved meat and even fish in abundance by drying. This can be accomplished by fire, by smoke or by sunshine, but the most rapid and reliable mode is by all these agents combined. To do this select a spot having the fullest command of sunshine. Erect there a wigwan five or six feet high, with an open top, in size proportioned to the quantity of meat to be cured, and protected from the winds, so that all the smoke must pass through the open top. The meat cut into pieces suitable for drying (the thinner the better) to be suspended on rods in the open comb, and a vigorous smoke made of decayed wood is to be kept up without cessation Exposed thus to the combined influence of sunshine, heat and smoke, meat cut into slices not over an inch thick can be thoroughly cured in twenty-four hours. For thicker pieces there must be, of course, a longer time, and the curing of oily meat, such as pork, is more difficult than that of beef, venison or mutton.

To cure meat in the sun hang it on the South side of your house, as near to the wall as possible without touching.

Savages cure fish by pounding it fine, and exposing it to the bright sun.

TO CURE BACON WITH LITTLE SALT.—

Take five gallons water, seven pounds salt, one pound sugar, or one pint molasses, one teaspoonful saltpetre, mix, and after sprinkling the flesh side of the hams in the salt, pack in a tight barrel, hams first, then shoulders, lastly middlings. Pour over the brine, and if not enough to cover, make another draft of the above, and

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repeat till all is covered, leaving the meat in brine from four to seven weeks, according to size.

TO PREVENT SKIPPERS IN HAM.—

In order to avoid the skipper, and all worms and bugs that usually infest and destroy bacon, keep your smoke house dark, and the moth that deposits the eggs will never enter it. Smoke with green hickory, this is important, as the flavor of the bacon is often destroyed by smoking with improper wood.

METHOD OF CURING BAD BUTTER.—

Melt the butter in hot water, skim it off as clean as possible, and work it over again in a churn, add salt and fine sugar, and press well.

TO CLARIFY MOLASSES.—

To free molasses from its sharp taste, and to render it fit to be used, instead of sugar, take twelve pounds of molasses, twelve pounds of water, and three pounds of charcoal, coarsely pulverized, mix them in a kettle, and boil the whole over a slow wood fire. When the mixture has boiled half an hour, pour it into a flat vessel, in order that the charcoal may subside to the bottom, then pour off the liquid, and place it over the fire once more, that the superflous water may evaporate, and the molasses be brought to their former consistence. Twelve pounds of molasses will produce twelve pounds of syrup.

SUBSTITUTE FOR CREAM IN TEA OR COFFEE.—

Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well, then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be an excellent substitute for cream. For tea omit the butter, using only the egg.

SUBSTITUTE FOR COFFEE.—

Take sound ripe acorns, wash them while in the shell, dry them, and parch until they open, take the shell off, roast with a little bacon fat, and you will have a splendid cup of coffee.

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TO JUDGE THE QUALITY OF LAMB.—

If fresh the vein in the neck of a forequarter is bluish; if green or yellow it is stale. In the hindquarter if the knuckle is limp, and the part under the kidney smells slightly disagreeable, avoid it. If the eyes are sunken do not buy the head.

TO TEST FLOUR.—

Knead a small quantity by way of experiment. If good, the flour immediately forms an adhesive elastic paste, which will readily assume any form that may be given to it without breaking.

TO PREPARE SALT.—

Set a lump of salt in a plate before the fire, and when dry pound it in a mortar, or rub two pieces of salt together. It will then be free from lumps, and in very fine powder.

SOFT WATER.—

If you are troubled to get soft water for washing fill a tub or barrel half full of wood ashes, and fill it up with water, so that you may have lye whenever you want it. A gallon of strong lye put into a large kettle of hard water will make it as soft as rain water.

NUTMEGS.—

The largest, heaviest, and most unctuous nutmegs are the best. If you begin to grate nutmeg at the stalk end it will prove hollow throughout.

RICE GLUE.—

Mix rice flour smoothly with cold water, and simmer it over a slow fire, when it will form a delicate and durable cement, not only answering all the purposes of common paste, but well adapted for joining paper and card board ornamental work.

TO CEMENT BROKEN CHINA OR GLASS.—

Beat lime to the finest powder, and sift it through fine muslin, then tie some into a thin muslin, put on the edges of the broken china some white of egg, dust some lime quickly on the same, and unite them exactly.

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INK.—

To make five gallons of good cheap ink, take half a pound of extract of logwood and dissolve it in five gallons of hot water, and add half an ounce of bichromate potash. Strain and bottle it.

TO IMPROVE PALE BLACK INK.—

To a pint of black ink add one drachm of impure carbonate of potassa, and in a few minutes it will be jet black. Be careful that the ink does not run over during the effervescence caused by the potassa.

TO PRESERVE STEEL PENS.—

Metallic pens may be preserved from rusting by throwing into the bottle containing the ink a few nails or broken pieces of steel pens if not varnished. The corrosive action of the acid which the ink contains is expended on the iron so introduced, and will not therefore affect the pen.

FIRE BALLS FOR FUEL.—

Mix one bushel of small coal or sawdust, or both, with two bushels of sand and one bushel and a half of clay, make the mixture into balls with water, and pile them in a dry place to harden them. A fire cannot be lighted with these balls, but when it burns strong put them on above the top bar, and they will keep up a strong heat.

TO PURIFY RIVER OR MUDDY WATER.—

Dissolve half an ounce of alum in a pint of warm water, and stirring it about in a puncheon of water from the river, all the impurities will soon settle to the bottom, and in a day or two it will become quite clear.

TO GIVE A COOL TASTE TO WATER.—

A few leaves of sheep mint held in the mouth, or chewed, just before drinking water, will seemingly impart a degree of coolness to the draught.

TO PREVENT THIRST.—

Coffee grounds chewed at intervals on a march, or during any arduous service, will repress thirst.

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and satiate the cravings of hunger. When boiled over again, and the decoction becomes cool, it will quench thirst more effectively than water.

CHARCOAL TOOTH POWDER.—

Pound charcoal as fine as possible in a mortar, or grind it in a mill, then well sift it, and apply a little of it to the teeth about twice a week, and it will not only render them beautifully white, but will also make the breath sweet, and the gums firm and comfortable. If the charcoal is ground in a mortar, it is convenient to grind it in water to prevent the dust from flying about. Indeed the powder is more convenient for use when kept in water.

7,322 posted on 05/22/2010 2:48:19 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

WAX FOR SEALING BOTTLES.—

Take equal parts of rosin and beeswax and melt over a fire, stir in some Spanish Brown, and while hot dip in the bottles.

CHEAP BLACKING.—

To a tea cup of molasses stir in lampblack until it is black, then add the white of two eggs, well beaten, and to this add a pint of vinegar or whiskey, and put it in a bottle for use. Shake it before using.

CHINESE METHOD OF RENDERING CLOTH WATERPROOF.—

To one ounce of white wax, melted, add one quart of spirits of turpentine, in which, when thoroughly mixed and cold, dip the cloth and hang up to dry. Try it.

TO CLEAN KID GLOVES.—

First see that your hands are clean, then put on the gloves and wash them, as though you were washing your hands in a basin of turpentine, then hang them up in a warm place, or where there is a good current of air, which will carry off all smell of turpentine. This method was brought from Paris, and thousands of dollars have been made by it.

TO BLEACH STRAW HATS, &c.—

Straw hats and bonnets are bleached by putting them, previously washed in pure water,

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into a box with burning sulphur, the fumes which arise unite with the water on the bonnets, and the sulphurous acid thus formed bleaches them.

TO REMOVE GREASE FROM CLOTH.—

Take soft soap and fuller’s earth, of each half a pound, beat them well together in a mortar, and form cakes. The spot first moistened with water is rubbed with the cake and allowed to dry, when it is well rubbed with a little warm water, and afterwards rinsed or rubbed clean.

TO REMOVE GREASE FROM BOOKS.—

Lay upon the spot a little magnesia or powdered chalk, and under it the same, set on it a warm flat iron, and as soon as the grease is melted it will all be absorbed, and leave the paper clean.

TO MAKE OLD SILK LOOK AS WELL AS NEW.—

Unpick the dress, grate two Irish potatoes into a quart of water, let it stand to settle, strain it without disturbing the sediment and sponge the silk with it. Iron on the wrong side.

POWDER TO CLEAN GOLD LACE.—

Rock alum (burnt and finely powdered,) five parts, levigated chalk one part, mix. Apply with a dry brush.

TO KEEP ARMS AND POLISHED METAL FROM RUST.—

Dissolve one ounce of camphor in two pounds of hog’s lard, observing to take off the scum, then mix as much black lead as will give the mixture an iron color. Fire arms, &c., rubbed over with this mixture, left twenty-four hours, and then dried with a linen cloth, will keep clean for many months.

TO MAKE ECONOMICAL WICKS FOR LAMPS.—

When using a lamp with a flat wick, if you take a piece of clean cotton stocking it will answer the purpose as well as the cotton wicks which are sold in the shops.

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TO DRY HERBS.—

Dry the gathered crop, thinly spread out and shaded from the sun, tie the herbs in small bundles, and keep them compactly pressed down and covered with white paper; or, after drying them, put each sort into a small box, and by means of boards fitted in it, and a screw-press, press the herbs into cakes or little trusses. These should be afterwards carefully wrapped up in paper and be kept in a dry place, when they will retain their aroma as perfectly as when they were put into the press, for at least three years. By the common method of hanging up herbs in loose bundles the odor soon escapes.

AN ILLUMINATED BOTTLE.—

By putting a piece of phosphorus the size of a pea into a phial, and adding boiling oil until the bottle is a third full, a luminous bottle is formed, for on taking out the cork to admit atmospheric air, the empty space in the phial will become luminous. Whenever the stopper is taken out at night, sufficient light is evolved to show the hour upon a watch, and if care be taken to keep it generally well closed it will preserve its illuminative power for several months.

A CHEAP TAPER FOR A SICK ROOM.—

Take a piece of soft pliant paper, part of newspaper for example, and form a circle of it, then gather the centre together and twist it into a wick, immerse the whole in a saucer of lard and light it, and you have a taper that will last some hours.

TO PREVENT BLISTERS ON THE FEET.—

Blistering or soreness of the feet may be prevented on long marches by covering the soles of the stockings with a coating of the cheapest brown soap. Coarse cotton socks are the best for walking.

TOUGH MEAT.—

Those whose teeth are not strong enough to masticate hard beef should cut their steaks the day before using into slices about two inches thick, rub over them a small quantity of soda, wash off next morning, cut them into suitable

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thickness, and cook according to fancy. The same process will answer for any description of tough meat.

CHEAP DOOR MATS.—

Cut any old woolen articles into long strips, from one to two inches broad. Braid three of these together, and sew the braid in gradually increasing circles till large enough.

ECONOMY IN CARPETS.—

In buying a carpet, as in everything else, those of the best quality are cheapest in the end. As it is extremely desirable that they should look as clean as possible, avoid buying a carpet that has any white in it. Even a small portion of white interspersed through the pattern will in a short time give it a dingy appearance.

If you cannot obtain a hearth rug that exactly corresponds with the carpet, get one entirely different, for a decided contrast looks better than a bad match.

VARIOUS HINTS.—

One flannel petticoat will wear nearly as long as two, if turned behind part before, when the front begins to wear out. If you have a strip of land do not throw away soapsuds. Both ashes and soap suds are good manure for bushes and young plants.

See that nothing is thrown away which might have served to nourish your own family, or a poorer one.

“Brewis” is made of crusts and dry pieces of bread soaked a good while in hot milk, mashed up, and eaten with salt.

Charcoal powder will be found a very good thing to give knives a polish.

A bonnet and trimmings may be worn a much longer time if the dust be brushed well off after walking.

A bowl containing two quarts of water, set in an oven when baking, will prevent pies, cakes, &c., from being scorched.

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APPENDIX

RECIPES FOR MAKING BREAD, &c., FROM RICE FLOUR.
RUSSEL COUNTY, ALA., SEPTEMBER 8TH, 1862.

Editors Columbus Sun :—I read an article in one of your papers lately in which recipes for making different kinds of bread with rice flour were enquired for, and having a few that I think will be found very good I send them to you. They were printed in Charleston, S. C., several years ago.

ELIZABETH B. LEWIS.

TO MAKE LOAF RICE BREAD.—

Boil a pint of rice soft, add a pint of leaven, then three quarts of rice flour, put it to rise in a tin or eathern vessel until it has raised sufficiently; divide it into three parts, and bake it as other bread, and you will have three large loaves, or scald the flour, and when cold mix half wheat flour or corn meal, raised with leaven in the usual way.

ANOTHER.—

One quart of rice flour, make it into a stiff pap, by wetting with warm water, not so hot as to make it lumpy, when well wet add boiling water, as much as two or three quarts, stir it continually until it boils, put in half pint of yeast when it cools, and a little salt, knead in as much wheat flour as will make it a proper dough for bread, put it to rise, and when risen add a little more wheat flour, let it stand in a warm

Page 26

place half an hour, and bake it. This same mixture only made thinner and baked in rings make excellent muffins.

JOURNEY OR JONNY CAKES.—

To three spoonfuls of soft boiled rice add a small tea cup of water or milk, then add six spoonfuls of the rice flour, which will make a large Jonny cake or six waffles.

RICE CAKES.— Take a pint of soft boiled rice, a half pint of milk or water, to which add twelve spoonfuls of the rice flour, divide it into small cakes, and bake them in a brick oven.

RICE CAKES LIKE BUCKWHEAT CAKES.— Mix one-fourth wheat flour to three-fourths superfine rice flour, and raise it as buckwheat flour, bake it like buckwheat cakes.

TO MAKE WAFERS.—

Take a pint of warm water, a teaspoonful of salt, add a pint of the flour and it will give you two dozen wafers.

TO MAKE RICE PUFFS.—

To a pint of the flour add a teaspoonful of salt, a pint of boiling water, beat up four eggs, stir them well together, put from two to three spoonfuls of lard in a pan, make it boiling hot and fry as you do common fritters.

TO MAKE A RICE PUDDING.—

Take a quart of milk, add a pint of the flour, boil them to a pap, beat up six eggs, to which add six spoonfuls of Havana sugar and a spoonful of butter, which when well beaten together add to the milk and flour, grease the pan it is to be baked in, grate nutmeg over the mixture and bake it.

RICE FLOUR SPONGE CAKE.—

Made like sponge cake, except that you use three-quarters of a pound of rice flour, thirteen eggs, leaving out four whites, and add a little salt.

RICE FLOUR BLANC MANGE.—

Boil one quart of milk,

Page 27

season it as to your taste with sugar and rose water, take four table-spoonfuls of the rice flour, mix it very smooth with cold milk, add this to the other milk while it is boiling, stirring it well. Let all boil together about fifteen minutes, stirring occasionally, then pour it into moulds and put it by to cool. This is a very favorite article for invalids.

RICE GRIDDLE CAKES.—

Boil one cup of whole rice quite soft in milk, and while hot stir in a little wheat flour or rice flour when cold, add two eggs and a little salt, bake in small thin cakes on the griddle.

In every case in making rice flour bread, cake or pudding, a well boiled pap should be first made of all the milk and water and half the flour, and allowed to get perfectly cold before the other ingredients are added. It forms a support for them, and prevents the flour from setting at the bottom, stir the whole a moment before it is set to cook.

HINTS FOR THE LADIES

Some of the more economical readers may be glad to have a little advice as how to freshen up a dress of which they have got tired, or which may be beginning to lose its beauty. Those which are soiled, or worn at the bottom may be made up so as to look very well at very small expense, and with little trouble. Thus, for a dress of fancy material, a band of alapaca between five and six inches in width will suffice to renew it. This band should be waved at the top, and piped with a thick blue or red piping. The sleeves must have a similar reverse, and a little Swiss body, trimmed also with a piping, will complete the costume. For taffetas dresses the band should be of the same material, but black, and finished off at the top in the same manner; or, if a more simple arrangement be preferred, it may be headed with two or three rows of narrow ribbon plated in the

Page 28

middle. A band might be replaced with two flounces, or pinked black taffetas; these will have a better effect if placed a little distance from another, and with a heading.

If it should happen that a skirt of taffetas requires widening, and all thought of matching the dress has been given up, the only resource left is to insert plain bands. If the dress be of a deep shade, we would advise that the bands be made of black taffetas not quite eight inches wide, and put in between each breadth; in this style the skirt will have no trimming at the bottom, unless it be a band of black taffetas in wide scollops or festoons, one scollop reaching just across the breadth of the taffetas from one black band to the next; this should be headed by a narrow ruche of ribbon, and a similar ruche placed up each black band up the skirt. In setting this dress on to the skirt, care should be taken to so arrange the plates that the black band may be folded under so as not to show at the waist. A Swiss sash should be added as a finish to the body, and plain turned-back cuffs. If the dress be a light-colored plain taffetas, the best arrangement will be to make the bands of the same color, but of a deeper shade, and the little ruche should be composed of narrow guipure instead of ribbon.—Le Follet.

Page 30

INDEX

Apple Pie without Apples, 7
Apple Water, 10
Asthma, To Relieve 13
Biscuit, 5
Biscuit, Soda 5
Bread, Pumpkin 5
Bread, Indian 5,
Bread without Yeast, 6
Buns, 5
Beer, Table 9
Beer, Spruce 9
Beer, Ginger 9
Blackberry Wine, 9
Burn, Cure for 14
Bacon, Curing 16
Butter, To Cure Bad 17
Blacking, 20
Bleaching Hats 20
Blisters on Feet, To Prevent 22
Brewis, 23
Cottage Cheese, 8
Catsup, Tomato 10
Candles, 12
Chills, Remedy for 13
Croup, Remedy for 13
Cough, For a 14
Camp Itch, Cure for 14
Corns, Cure for 14
Cream, Substitute for 17
Coffee, Substitute for 17
Cement for Glass, 18
Cloth, Waterproof 20
Cloth, To Remove Grease from 21
Carpets, Economy in 23
Dysentery, Cure for 13
Diptheria, Gargle for 13
Door Mats, Cheap 23
Felon, Cure for 14
Flour, To Test 18
Fuel, Fire Balls for 19
Feet, Blisters on 22
Ginger Beer, 9
Glue, Rice 18
Gloves, To Clean Kid 20
Grease, To Remove 21
Gold Lace, To Clean 21
Headache, Cure for 14
Ham, To Prevent Skippers in 17
Herbs, To Dry 22
Hints for Ladies, 26
Ink, To Make 19
Ink, To Improve 19
Illuminated Bottle, 22
Jelly, Cider, 10
Lambs, To Judge 18
Meat, To Preserve 16
Molasses, To Clarify 17
Meat, Tough 22
Mats, Cheap 23
Nutmegs, To Choose 22
Oysters, Artificial 7
Puddings, 6
Potato Crust, 7
Paste for Pies, 7
Rust, To Prevent 21
Rice Flour, Receipts 24
Slapjacks, 8
Sagamite, 8
Soap, To Make 11
Scarlet Fever, Gargle for 13
Salt, To Prepare 18
Steel Pens, To Preserve 19
Thirst, To Prevent 19
Tooth Powder, 20
Tapers, Cheap 22
Vinegar, To Make 10
Various Hints, 23
Wine, Blackberry 9
Warts, To Destroy 15
Water, Soft 18
Water, To Purify 19
Water, To Give Cool Taste to 19
Wax for Bottles, 21
Wicks, for Lamps, 21
Yeast, Bread Without 6
Yeast, To Make 6

7,323 posted on 05/22/2010 2:50:50 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.freerepublic.com/focus/chat/2517238/posts?page=29#29

Canned foods??? Forget everything you’ve been told...
FDA | ~1997 | Dale Blumenthal

Posted on Thursday, May 20, 2010 2:01:14 AM by djf

7,324 posted on 05/22/2010 7:11:23 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: upcountry miss

Reminds me of hubby’s foot pedal powered grindstone,<<<

I haven’t seen one of those in years.

It would have suited me better than the modern electric ones.

7,325 posted on 05/22/2010 7:15:57 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.freerepublic.com/focus/chat/2518116/posts?page=2

Weekly Gardening Thread – 2010 Vol. 16 May 21
Free Republic | 5-21-2010 | Red_Devil 232

Posted on 05/21/2010 5:00:30 AM PDT by Red_Devil 232

Good morning gardeners! If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. Our Freeper community is full of gardeners, each with varying interests and skill levels from Master Gardener to novice.

7,326 posted on 05/22/2010 7:19:50 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://boston.fbi.gov/dojpressrel/pressrel10/bs052110.htm

For Immediate Release
May 21, 2010 United States Attorney’s Office
District of Massachusetts
Contact: (617) 748-3100

Ortho-McNeil Pharmaceutical, LLC Pleads Guilty to Illegal Promotion of Topamax and is Sentenced to Criminal Fine of $6.14 Million

BOSTON—Ortho-McNeil Pharmaceutical LLC, a subsidiary of Johnson & Johnson, pled guilty today in U.S. District Court in Boston to one count of misdemeanor violation of the Food, Drug & Cosmetic Act for illegally promoting its epilepsy drug Topamax for uses that were not approved by the FDA. The company was also sentenced at today’s hearing.

U.S. Attorney Carmen M. Ortiz and Tony West, Assistant Attorney General for the Civil Division of the Department of Justice announced today that Ortho-McNeil was sentenced by U.S. Magistrate-Judge Robert B. Collings to pay a criminal fine of $6.14 million.

At the plea hearing, the prosecutor told the court that had the case proceeded to trial, the government’s evidence would have proven that Ortho-McNeil used a promotional program called the “Doctor for a Day Program” as a tool to promote its epilepsy drug, Topamax, for uses which had never been approved by the U.S. Food & Drug Administration (FDA). Through the “Doctor for a Day Program,” Ortho-McNeil paid outside physicians to accompany sales representatives on sales calls, including to psychiatrists. On these sales calls, through the Doctor for a Day, Ortho-McNeil promoted Topamax to psychiatrists, including some in Massachusetts, for psychiatric uses. However, Ortho-McNeil had never applied to the FDA for any approval for Topamax to treat any psychiatric disorders and there was no data from any well-controlled clinical trial to demonstrate that Topamax was safe and effective to treat any psychiatric conditions.

“This case should send a strong reminder that the off-label promotion of pharmaceuticals is illegal, whether it is done directly by company employees, or through programs such as the ‘Doctor For A Day Program,’” said U.S. Attorney Carmen M. Ortiz. “We will remain vigilant in our enforcement of these laws regardless of what form the conduct takes,” Ortiz concluded.

An affiliate of Ortho-McNeil called Ortho-McNeil-Janssen Pharmaceuticals Inc. will also pay $75.37 million to resolve civil allegations under the False Claims Act that it illegally promoted Topamax and caused false claims to be submitted to government health care programs for a variety of psychiatric uses that were not medically accepted indications and therefore not covered by those programs. Also as part of the settlement, Ortho-McNeil-Janssen Pharmaceuticals entered into a corporate integrity agreement with the Office of Inspector General of the Department of Health and Human Services.

The criminal case was prosecuted by Assistant U.S. Attorneys Jeremy Sternberg and Susan Winkler of the U.S. Attorney’s Office for the District of Massachusetts and Jill Furman of the Justice Department’s Office of Consumer Litigation. It was investigated by the U.S. Department of Veterans Affairs, Office of Inspector General; Boston Resident Agency, Criminal Investigations Division; the U.S. FDA’s Office of Criminal Investigations, Boston Resident Office; and the FBI’s Boston Field Office.

The civil investigation and settlement was handled by Assistant U.S. Attorney Zachary A. Cunha of the U.S. Attorney’s Office in Massachusetts and Trial Attorney Colin M. Huntley of the Commercial Litigation Branch of the Justice Department’s Civil Division. The Corporate Integrity Agreement was negotiated by the Office of Inspector General for the Department of Health and Human Services. Assistance was provided by the National Association of Medicaid Fraud Control Units and the offices of various state Attorneys General.

Press Releases | Boston Home

7,327 posted on 05/22/2010 8:13:35 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

7,328 posted on 05/22/2010 8:58:24 AM PDT by Quix (BLOKES who got us where we R: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)

Yes, our stone is WAY out of round and wobbles furiously as you pump. It also has the dribble can and we use water. Is this to control the sparks, or does it facilitate the honing process?

Gardens are coming along famously. Just waiting for whatever catastrophe is coming. Drought, floods or frost? It's always something. Got a severe frost here couple weeks ago. Covered the strawberries and still have a few black blossoms but they are loaded with baby berries and should be ready to harvest in a couple weeks-early for this area.
Lost all of my small peaches and the trees were loaded this year. Broke my heart as these trees produce luscious peaches when we are fortunate enough to harvest any. Lost about 90% of the plums, some cherries and some apples.

Gardens are coming along, but I find this year that 30-45 minutes of hard work leaves me so out of breath and dizzy that I need a half hour rest to recuperate. The lawn chair under the apple tree is getting plenty of use. Parsnips, beans, tomatoes, beets, cukes, buttercup, butternut and zucchini squash, watermelon and corn are in. Some things are up-started the corn in the house and it's looking great-my most favorite veggie.

7,329 posted on 05/22/2010 9:45:01 AM PDT by upcountry miss

THE

BREAD AND BISCUIT BAKER’S

AND

SUGAR-BOILER’S ASSISTANT

Including a large variety of Modern Recipes
FOR
BREAD — TEA CAKES — HARD AND FANCY BISCUITS — BUNS — GINGERBREADS — SHORTBREADS — PASTRY — CUSTARDS — FRUIT CAKES — SMALL GOODS FOR SMALL MASTERS — CONFECTIONS IN SUGAR — LOZENGES — ICE CREAMS — PRESERVING FRUIT — CHOCOLATE, ETC. ETC.

WITH REMARKS ON
THE ART OF BREAD — MAKING
AND
CHEMISTRY AS APPLIED TO BREAD — MAKING

BY
ROBERT WELLS
PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH
Second Edition, with Additional Recipes.

LONDON

CROSBY LOCKWOOD AND SON

7, STATIONERS’ HALL COURT, LUDGATE HILL

1890

http://www.webroots.org/library/usacook/babbsba0.html

7,330 posted on 05/22/2010 10:08:11 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

DIRECTIONS FOR COOKERY,
IN ITS VARIOUS BRANCHES.

BY
MISS LESLIE.

TENTH EDITION,
WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.

Philadelphia
E. L. Carey & A. Hart
1840

GENERAL CONTENTS:

Part 1
Soups; including those of Fish.
Fish; various ways of dressing.
Shell Fish; Oysters, Lobsters, Crabs, Etc.

Part 2
Beef; including pickling and smoking it.
Veal.
Mutton and Lamb.
Pork; including Bacon, Sausages, Etc.

Part 3
Venison; Hares, Rabbits, Etc.
Poultry and Game.
Gravy and Sauces.
Store Fish Sauces; Catchups, Etc.
Flavoured Vinegars.
Mustards & Pepper.
Vegetables; including Indian Corn, Tomatas, Mushrooms, Etc.

Part 4
Eggs; usual ways of dressing, including Omelets.
Pickling.
Sweetmeats; including Preserves and Jellies

Part 5
Pastry and Puddings; also Pancakes, Dumplings, Custards, Etc., Syllabubs; also Ice Creams and Blanc-mange.

Part 6
Cakes; including various sweet Cakes and Gingerbread.
Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, Etc.

Part 7
Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, Etc.
Preparations for the Sick.
Perfumery.
Miscellaneous Receipts.
Additional Receipts.
Animals used as Butchers’ Meat.
Index

http://www.webroots.org/library/usacook/dfciivb0.html

7,331 posted on 05/22/2010 10:11:15 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.webroots.org/library/usacook/dfciivb0.html

DIRECTIONS FOR COOKERY,
IN ITS VARIOUS BRANCHES.

BY
MISS LESLIE.

TENTH EDITION,
WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.

Philadelphia
E. L. Carey & A. Hart
1840

7,332 posted on 05/22/2010 10:25:29 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: upcountry miss

>>>Yes, our stone is WAY out of round and wobbles furiously as you pump. It also has the dribble can and we use water. Is this to control the sparks, or does it facilitate the honing process?<<<

The out of round never seems to matter much - the low speed enables you to follow the wobble and maintain angle and pressure with practice.

The dribble can serves for both spark suppression and cools the wheel as well as the piece being sharpened along with holding the bits of stone as a pumice paste on the stone to aid in the hone of the cutting edge. ‘Modern’ electric grinders will heat the metal to white-hot and you have probably seen ground metal have a blue cast to it from that overheating. The very finest blades for knives or scythes are made by many many layers being peened as they are made till it melds into one - layer upon layer - flatten and fold, flatten and fold - sometimes hundreds of times. Speaking of peening, that is the supposedly best way to put an edge on fine steel. I have never acquired the skill of using an anvil and peen to renew the edge that masters have. Actually on a scythe, I use a hand file to hone the edge periodically as I work with it... Seems to work pretty well for me.

Ah, my work periods have become shorter and shorter too. I really like my new large wheel rear tiller - I can just hang on and shuffle my feet along as it does the work.

Your garden sounds really great - hope the weather cooperates for you.

7,333 posted on 05/22/2010 10:35:35 AM PDT by DelaWhere (Better to be prepared a year too early than a day too late.)

Oh my,your post brought back a memory of 70-75 years ago. I can see my father now, swinging his scythe, and stopping occasionally to pull his hand file from his overall pocket, swiping the file up and down across the blade and then continuing his great sweeps. No gas lawn mowers back then. Our “lawn” was scythed two or three times a year and that was the extent of our landscaping. I have to laugh now, seeing my children mow, rake and groom their lawn, then blow and wash their asphalt driveways. Mom and dad furnish the berries, fruit and veggies while they labor over fancy lawns and shrubs.

Bought a new Troy-Bilt tiller last year, but it is a killer. Wish I had got the large wheel one. A couple trips up and down the garden has me heading for the lawn chair. It seems to fight me all the way.

7,334 posted on 05/22/2010 3:15:47 PM PDT by upcountry miss

To: nw_arizona_granny

They really do a better job of sharpening as long as anyone isn’t in a hurry. Hubby uses an electric grinder during the summer for his mower blades as time is precious during summer months, but during the winter, he takes the time to sharpen all the summer tools with his grindstone. What a difference it makes to have a sharp hoe to work with!

7,335 posted on 05/22/2010 3:22:22 PM PDT by upcountry miss

[SNIPPED FROM THE PROMEDMAIL REPORT]

[3] FDA alert
Date: Fri 21 May 2010
Source: Food and Drug Administration (FDA) [edited]
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm213136.htm

What is the Problem?

Caldwell Fresh Foods of Maywood, CA, is voluntarily recalling all of
its alfalfa sprouts marketed under the Caldwell Fresh Foods, Nature’s
Choice, and California Exotics brands. The firm’s alfalfa sprouts
have been linked to an outbreak of _Salmonella [enterica_ serotype]
Newport infections in consumers in 10 states. As of 20 May 2010 and
since 1 Mar 2010, a total of 22 cases of _S._ Newport infections have
been confirmed in Arizona (1), California (11), Colorado (1), Idaho
(1), Illinois (1), Missouri (1), New Mexico (1), Nevada (2), Oregon
(1), and Wisconsin (2). 6 of the cases have been hospitalized. No
deaths have been reported.

Who is at Risk?

All consumers and restaurant/delicatessen operators should
immediately stop using Caldwell Fresh Foods raw alfalfa sprouts. The
FDA reminds consumers that children, the elderly, pregnant women and
persons with weakened immune systems should avoid eating raw sprouts
of any kind (including alfalfa, clover, radish and mung bean
sprouts). More information for consumers about avoiding the risks
associated with eating sprouts is available at
http://www.foodsafety.gov/keep/types/fruits/sprouts.html

What do the Products Look Like?

The recalled alfalfa sprouts are labeled and packaged as follows:

- Caldwell Fresh Foods - 4-ounce plastic cups and 1-pound plastic
bags, and 2-pound and 5-pound plastic bags in cardboard boxes with
sticker affixed with the printed words ‘Caldwell Fresh Foods’

Nature’s Choice - 4-ounce plastic cups

California Exotics brands - 5-ounce plastic clamshell containers

Where are they distributed?

The sprouts were distributed to a variety of restaurants,
delicatessens and retailers including Trader Joe’s and Wal-Mart stores.

How was the Outbreak Detected?

Cooperative investigation by state and local health departments and
the CDC have linked the outbreak to consumption of Caldwell Fresh
Foods’ alfalfa sprouts. Some outbreak patients reported eating
sprouts at restaurants; others purchased the sprouts at retail outlets.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[Enteric pathogens that contaminate produce that is eaten without
cooking (such as sprouts) continue to represent a significant hazard.
It is not stated specifically if the serotype Newport strains are a
genetic match and whether the organism was isolated from the
suspected vehicle. - Mod.LL]

7,336 posted on 05/22/2010 5:26:58 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: upcountry miss

>>>Bought a new Troy-Bilt tiller last year, but it is a killer. Wish I had got the large wheel one. A couple trips up and down the garden has me heading for the lawn chair. It seems to fight me all the way.<<<

I don’t know what happened to Troy-Bilt engineering - seems like they lost something along the way.

I’m not sure who manufactures the one I got (possibly MTD) but the same tiller is showing up in quite a few places. It has 16” wheels, both forward and reverse tine rotation (reverse works great breaking up sod and the forward works great for finishing and cultivating) Best part was that the price was a lot less than the Troy-Built. $599 at Sears, same at Northern Tool, as well as Lowe’s. It has a 208cc Briggs & Stratton engine that so far has been a one pull start every time... I like that. It is also very thrifty on fuel too. The counter weight in the front really seems to balance it well - without me needing to provide the muscle to make it work right.

Of course I can always find something to criticize, like I wish they had an overriding wheel drive like the old David Bradley garden tractors did - made for easier turning at the end of the rows.(LOL now that brings back memories - 2 HP DB garden tractor with dozens of attachments - everything from mowers to generators, plows to discs to planters and cultivators and on and on...) But the nicest part of the new one is that it is so easy handling down the rows, but I do wish the backing up (reverse gear) was just a bit slower - But the really nice part is I can cultivate by walking one row over while guiding it with one hand. (I kind of like no footprints after cultivating) I have never had a tiller that was this easy to handle.

Oh boy do I remember what lawns used to be like around here - sandy ground with a tuft of grass here and there... If anyone had anything more growing on it, they usually had a reel type push mower. LOL, with all the sand, you could never keep one of those things sharp and pebbles always seemed to chip the blade or jamb it...

Kids here are about the same - however, one daughter is really taking an interest in growing and they now have some chickens, so she is really getting a kick out of having lots of eggs (they have about 30 layers, so she is selling extras to other teachers). Other daughter is even growing a small salad garden this year. Maybe - just maybe they will get more into it.

7,337 posted on 05/22/2010 8:01:04 PM PDT by DelaWhere (Better to be prepared a year too early than a day too late.)

http://webcache.googleusercontent.com/search?q=cache:Uda-EvJX-ZkJ:www.drkatherine.info/environmental_medicine/Food_Food_Families.htm+hickory+bark+syrup+for+healing&cd=50&hl=en&ct=clnk&gl=us&client=firefox-a

Katherine A. Whited, ND, NMD

Botanical Food Families

The following Web Pages are by Katherine Whited, ND, NMD on Chemical Sensitivity. Most of the pages are from her book, “The Hidden Epidemic: Chemical Sensitivity and MCS”, which is a self-help book for people with MCS that also covers the social and political aspects of Chemical Sensitivity. These free Web Pages do not contain the chapters in their entirety, but are merely excerpts.
2004 © Katherine A. Whited, ND, NMD All copyrights reserved. No reproduction in any media format without permission.

Always Consult an Herbalist or a Healthcare practitioner who is familiar with herbs before beginning any herbal remedies. Do not eat medicinal herbs for culinary purposes.

Botanical List of Food Families

Including Medicinal Herbs and Edible Flowers

To make your own allergy-free recipes there are listings of foods, culinary herbs, flours, milks and oils available in the botanical food family. Medicinal Herbs are listed at the bottom of each family to assist you with your rotation diet and to avoid allergic reactions.

7,338 posted on 05/22/2010 10:43:07 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Learn more about different types of rice in our Glorious Grains Guide.

Meet Chef Patrick O’Connell and learn his tips for making risotto.

We give you of plenty reasons to love risotto with these delicious recipe ideas.

Recipe Revue

Risotto Round Up

A Hearty Meal

Not just another side dish, risotto can stand on its own as a complete, hearty meal and is extremely versatile. This rice dish originated in Northern Italy during the Middle Ages, but has since spread its presence across much of the Mediterranean. Artusi, the noted Italian food writer, first published recipes for risotto in the 19th century.

Short-grain rice such as Arborio and Carnaroli are most commonly used to create risotto. The increased starch content in such rice provides for a creamier finish and al dente texture. The brown versions of risotto rice are less creamy than their white counterparts, and therefore don’t make a very good risotto. Other grains, like barley and farro can also be used to make risotto-like dishes. Traditionally prepared with Parmesan cheese, chicken or vegetable broth and fresh vegetables, a warm bowl of risotto is a delicious solution to dinner on a cold, winter night.

For all Seasons

Year round, risotto makes an appetizing menu option and helps you get more grains into your daily diet. Add seasonal, fresh produce for an extra bonus and you’ve got a healthy, balanced meal. Make the most of winter vegetables with Barley, Mushroom and Winter Squash Risotto. When springtime rolls around, try our lovely Risotto with Fresh Peas or fresh-from the-garden tasting Asparagus Risotto with Gremolata. The abundance of summer squash in the warm weather months calls for Vegetarian Risotto with Zucchini.

Pack in Protein

To make your risotto a bit more substantial and help you meet your protein needs, add in some beans or shellfish. Our Lemony Risotto with Asparagus and Shrimp is perfect for lunch or dinner, with bright flavors that are sure to wake up your palate. Risotto with Scallops in a Spicy Tomato Sauce brings traditional risotto to new flavor heights as it blends the sweetness of seafood with the tang of tomatoes and mustard. Use an often-overlooked bean to make an earthy version in our Risotto with Fava Beans.

For an exotic twist

Expand your culinary frontiers by making a risotto dish with a mix of contemporary flavors. Invite your friends over for a warm bowl of Acorn Squash and Shiitake Mushroom Risotto—marrying two contrasting, but complimentary ingredients. You’ll love the gorgeous color and powerful flavors you’ll get in our Sun-Dried Tomato and Roasted Red Pepper Risottos.

Pick your favorite risotto recipe or make a different one each day!

Barley, Mushroom and Winter Squash Risotto
Jimmy Schmidt, The Rattlesnake Club, Detroit MI
Risotto with Fresh Peas
Asparagus Risotto with Gremolata
Vegetarian Risotto with Zucchini
Lemony Risotto with Asparagus and Shrimp
Risotto with Scallops in a Spicy Tomato Sauce
Risotto with Fava Beans
Acorn Squash and Shiitake Mushroom Risotto
Sun-Dried Tomato Risotto
Roasted Red Pepper Risotto

Recipe links are below:

http://www.foodfit.com/cooking/archive/recipeRevue_dec20.asp

7,339 posted on 05/22/2010 11:07:23 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

TWENTY-NINE REASONS FOR PLANTING TREES

Compiled from various sources by:

Glenn Roloff
USDA Forest Service - Northern Region
Missoula, Montana

Alleviating the “Greenhouse Effect,” trees act as carbon “sinks.”

* 1 acre of new forest will sequester about 2.5 tons of carbon annually. Trees can absorb CO2 at the rate of 13 pounds/tree/year. Trees reach their most productive stage of carbon storage at about 10 years.

* In its “Reforesting the Earth” paper, the Worldwatch Institute estimated that our planet needs at least 321 million acres planted to trees just to restore and maintain the productivity of soil and water resources, meet industrial and fuel-wood needs in the third world, and annually remove from the atmosphere roughly 780 million tons of carbon as the trees grow. This 780 million tons represents the removal of about 25 percent of the 2.9 billion tons of carbon currently going into the earth’s atmosphere.

* Planting 100 million trees could reduce the amount of carbon by an estimated 18 million tons per year and at the same time, save American consumers $4 billion each year on utility bills.

* For every ton of new wood that grows, about 1.5 tons of CO2 are removed from the air and 1.07 tons of life-giving oxygen are produced. During a 50-year life span, one tree will generate $30,000 in oxygen, recycle $35,000 worth of water, and clean up $60,000 worth of air pollution or $125,000 total per tree without including any other values!

2. Prevents or reduces soil erosion and water pollution.
3. Helps recharge ground water and sustains streamflow.
4. Properly placed screens of trees and shrubs significantly decrease noise pollution along busy thoroughfares and intersections.
5. Screen unsightly views.
6. Soften harsh outlines of buildings.
7. Provide fuelwood for stoves and fireplaces by establishing energy plantations of hybrid poplars and other fast-growing species and managed on a sustained yield basis for a continuous supply of fuelwood.
8. Properly managed forests provide lumber, plywood and other wood products on a sustained yield basis.
9. Depending on location, species, size, and condition, shade from trees can reduce utility bills for air conditioning in residential and commercial buildings by 15-50 percent. Trees, through their shade and transpiration, provide natural “low-tech” cooling that means less need to build additional dams, power plants, and nuclear generators.

10. Windbreaks around homes can be shields against wind and snow and heating costs can be reduced by as much as 30 percent.
11. Shade from trees cools hot streets and parking lots. Cities are “heat islands” that are 5-9 degrees hotter than surrounding areas. And cities spread each year.
12. Trees and shrubs properly placed and cared for on a residential or commercial lot can significantly increase property values.
13. Numerous research studies conducted in the Great Plains States have found that properly placed and cared-for field windbreaks will significantly increase crop yields compared to fields with no windbreaks, even after taking into account the space occupied by the trees. Windbreaks create a more favorable micro-climate for cropland by reducing wind and heat stress on the crop, while at the same time preventing topsoil loss and reducing soil moisture losses. During the winter, more moisture is available for use later in the year since windbreaks trap and accumulate snow that, without windbreaks, would have blown over and past the cropland and end up on roads and other breaks in topography.

14. Farmstead windbreaks have many values including reduction of utility bills for cooling and heating, snow entrapment, wind reduction, aesthetics, and wildlife habitat.
15. Trees also provide nutmeats (walnuts, pecans, hickory), fruit (plum, peaches, apples, pears), berries for jams and jellies (chokecherry and buffaloberry) and maple syrup.
16. Tree shelters for livestock effectively reduce weight losses during cold winter months and provide shade for moderating summer heat.
17. Living snowfences, strategically placed, hold snow away from roads, thus effectively reducing road maintenance costs and keeping roads open.
18. Trees add beauty and grace to any community setting. They make life more enjoyable, peaceful, relaxing, and offer a rich inheritance for future generations.
19. Tropical forests, in addition to their value for winter range for migratory birds, wood products, etc., are extremely value for healing purposes. One of every four pharmaceutical products used in the U.S. comes from a plant found in a tropical forest. However, the majority of tropical plants have not yet even been scientifically screened to discover what healing powers they may offer.

20. Likewise, substances found in native trees in the U.S. are used both for pharmaceutical and other medical purposes. The most recent example is the Pacific yew tree found in the coastal regions of southeastern Alaska, British Columbia, Washington, Oregon, and northern California and inland areas of northern Idaho and western Montana. Experiments conducted at the National Cancer Institute for the past 10 years have shown that taxol, a drug extracted from the bark of the Pacific yew, is effective in treating cancer. One of the Institute’s chemists stated recently, “We have found taxol to be the most effective product in curing ovarian cancer. So far, 30 percent of our patients have had a total remission or cure.” The USDA Forest Service is now cooperating with the Institute by inventorying areas in the States mentioned earlier. Cuttings from those areas were taken last fall, shipped to several Forest Service nurseries, and are now starting to grow in their greenhouses. The National Cancer Institute is conducting tests on this plant material to determine which individual yew trees will produce the highest volume of taxol. After selections are made, plantations of these high- yielding trees will be grown for future use in fighting cancer.

21. Trees give people a multitude of recreational opportunities and provide habitat for wildlife.
22. Trees along rivers, streams, and lakes reduce water temperatures by their shade, prevent or reduce bank erosion and silt, and provide hiding places for improving fisheries habitat.
23. They provide brilliant colors to landscapes in the fall. After the leaves drop to the ground and are raked, they provide excellent mulch for flowerbeds and gardens as well as exercise for people.
24. Research indicates that trees help reduce stress in the workplace and speed recovery of hospital patients.
25. Police officers believe that trees and landscaping can instill community pride and help cool tempers that sometimes erupt during “long, hot summers.”
26. Trees help us experience connections with our natural heritage and with our most deeply held spiritual and cultural values.
27. Trees are valuable as commemoratives of deceased loved ones and for passing on something of value to future generations.
28. A tribe of South American Indians believes that the trees of the forest hold up the sky. According to the legend, the fall of trees will precipitate the downfall of the Earth.
29. Finally, many people enjoy planting and caring for trees simply because they like to see them grow.

http://webcache.googleusercontent.com/search?q=cache:AImVAJQwBRUJ:www.treelink.org/docs/29_reasons.phtml+hickory+bark+syrup+for+healing&cd=48&hl=en&ct=clnk&gl=us&client=firefox-a

7,340 posted on 05/22/2010 11:31:28 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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