Teaching Cleveland

Lesson 13

Handout 1 - Saleratus, Lamp Black and Sugar of Lead: Recipes and Home Remedies in Mid-nineteenth Century Cleveland


RECIPES

DYSPEPSIA BREAD

For 2 loaves: 3 quarts of unbolted wheat meal; 1 quart soft water, lukewarm;1 gill of fresh yeast; 1 gill molasses (if to the taste); 1 teaspoonful saleratus. Bake an hour, and let cool gradually.

MOLASSES GINGERBREAD

4 pounds of flour; 8 ozs. of lard; 8 ozs. butter; a pint of molasses; a gill of milk; a teaspoon of ginger; a teaspoonful of saleratus; stirr'd together; bake in shallow pan, 20 or 30 minutes.

COMMON GINGERBREAD

Put a piece of shortening as big as an egg into a pint of flour; if you use lard, add a little salt; 2 or 3 teaspoonfuls of ginger; a cup of molasses; a cup and a half of cider; a spoonful of saleratus, put together, and while foaming, pour it into the flour. Make it as thick as it will pour, and put it in the oven in a minute. Bake 20 or 30 minutes.

GINGER BEER

Ginger beer is made in the following proportions: One cup of ginger, one pint of molasses, one pail and a half water, and a cup of lively yeast. Most people scald the ginger in half a pail of water, and then fill it up with a pailful of cold; but in very hot weather some people stir it up cold. Yeast must not be put in till it is cold, or nearly cold. If not to be drank within twenty-four hours, it must be bottled as soon as it works.

Table beer should be drawn off into stone jugs, with a lump of white sugar in each, securely corked. It is brisk and pleasant and continues good several months.

BUCKEYE PUDDING

Buckeye Pudding is good baked. Scald a quart of milk, (skimmed milk will do) and stir in seven table-spoons of sifted indian meal, a teaspoonful of salt, a tea cup full of molasses, and a great spoonful of ginger, or sifted cinnamon. Bake three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

BOILED PLUM PUDDING

Cut a pound of beef suet extremely fine, to which add a pound of raisins well stoned, half a pound of currents, picked, cleaned and dried, some nutmeg, two spoonfuls of brandy, two ounces of candied lemon-peel, and one ounce of candied orange peel shred fine, six well-beaten eggs, a gill of cream, and seven or eight table-spoonfuls of flour; mix them well together, and boil it four hours. When done, serve it with melted butter and grated sugar.


PRESERVING FOODS

TO KEEP GREEN FRUIT

Wipe it perfectly dry, put it in a barrel, filling the spaces with dry saw dust, and keep it in a cool place, but where it will not freeze.

Apples keep well in pits (holding from one to five bushels) dug in the ground, covered with a conical bundle of straw, tied near the top, with the bottom spread over the pit and held down by dirt.

If you wish to keep peaches, pears, etc. a long time, put them in a jar and cover them with honey.

TO KEEP GREEN PEAS

Scald them, dry them thoroughly, in a lukewarm oven, and keep them dry in paper bags.

POTATOES

Should be kept from wet and sunshine, in a temperature where they will not wilt, freeze, or rot. They never sprout but twice.

CABBAGES

Keep best in trenches about 10 inches deep and 2 feet wide, dug in dry sandy ground. Place them in pairs, roots up, and together; put on straw to keep out the dirt, then add dirt three inches deep.

DRYING FRUIT

Apples should be peeled, cored, and strung, or sliced thin and spread to dry.Peaches should be peeled and stoned before they get soft; then dried.Plums should be stoned only, for drying.Raspberries (except the red) Whortleberries, currants, and grapes, may be dried when ripe.


HOUSEHOLD HINTS

TO MAKE POTATO GLUE

Take a pound of potatoes, peel them, and boil them, pound them while they are still hot in three or four pounds of boiling water; then pass them through a hair sieve, afterwards add them to two pounds of good chalk, very finely powdered, previously mixed with four pounds of water and stir them both together. The result will be a species of glue or starch, capable of receiving every sort of coloring matter, even powdered charcoal, of brick, or lampblack, which may be employed as an economical means of painting doorposts, walls, pilings, and other parts of building exposed to the action of the air.

TO CLEAN BLACK VEILS

Pass them through a warm liquor of bullock's gall and water; rinse in cold water; then take a small piece of glue, pour boiling water on it, and pass the veil through, clap it, and frame to dry.

TO REVIVE BLACK CLOTH

Having cleaned it well, boil two or three ounces of logwood for half an hour. Dip it in warm water and squeeze it dry; then put it into the copper, and boil half an hour. Take it out and add a small piece of green copperas, and boil it another half hour. Hang it in the air for an hour or two, then rinse it in two or three cold water, dry it and let it be regularly brushed with a soft brush, over which a drop or two of oil of olives has been rubbed.

TO PRESERVE FEATHERS

When poultry is picked, the feathers should be carefully preserved from damp and dirt, and all hard bits of quill cut out; then put them in paper bags, a few in each, and hang them about a kitchen or laundry to season. When enough are collected to be of use, they had better be also dried in a cool oven. Fresh feather must not be put in a bag with those that are partly dried.

TO OBVIATE THE SMELL OF PRIVIES

Water in which lime has been slacked must be mixed with a lie of ashes, or soapy water that has been used in washing, and then thrown into the sink of the privy, will destroy the offensive smell. By these means, for the value of a few cents, any collection of filth may be neutralized. Chloride of lime is better.


HOME REMEDIES

SIMPLE REMEDIES

Cotton wool, wet with sweet oil, and paregoric, relieves the ear-ache very soon.Honey and milk is very good for worms; so is strong salt water; likewise powdered sage and molasses taken freely.Equal parts of camphor, spirits of wine, and hartshorn, well mixed, and rubbed upon the throat, is said to be good for croup.Cotton wool and oil are the best things for a burn.In case of any scratch or wound from which the lockjaw is apprehended, bathe the injured part freely with lye or pearlash and water.

CARROT POULTICE

Consists of carrots grated with water so as to form a pulp; this is an excellent poultice to relieve pain arising from a sore, which it also cleanses, and removes the offensive smell. It is also good for cancers, and should be changed twice a day.

TOOTH POWDER

Take four ounces of charcoal, beat and sift it fine, and mix it with two ounces of powder of bark. This forms a most excellent tooth powder.

TAR WATER

Pour a half gallon of water on one pound of clean tar, and stir it till it is thoroughly mixed; let it settle, and when it becomes fine pour off the water for use. Half a tumbler taken four times a day will be beneficial in cases of asthma, and extremely useful for public speakers.

FRECKLES ON THE FACE

To disperse them,take two ounces of lemon-juice, half a drachm of powdered borax, and one drachm of sugar; mix them together, and let them stand a few days in a glass bottle until the liquid is fit for use. Then rub it on the hands and face occasionally.

HEADACHE

This unpleasant pain may be prevented by wearing the hair short, and by washing the head daily with cold water; then rub the hair dry, and expose it to the air.

WEAKEYES

May be relieved by washing them frequently in cold water; or dissolve four grains of sugar of lead and crude sal ammoniac in eight ounces of water, to which add a few drops of laudanum; and with this mixture bathe the eyes night and morning. Rose-water is also good for the eyes, and so is a solution of white vitriol, two grains to an ounce of soft water. Wash four times a day.

INFLAMED EYES

Leeches should be applied to the temples, and when the bleeding has ceased a small blister may be applied, and a little opening medicine taken. Shaving the head and bathing the feet in warm water will in some cases be found very beneficial. Apply warm water to the eyes.


back to lesson

website design credits