A small quantity of carbolic acid added to paste, mucilage and ink, will prevent mold. An ounce of the acid to a gallon of whitewash will keep cellars and dairies from the disagreeable odor which often taints milk and meat kept in such places.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: carbolic acid, cellars, ink, meat, milk, mold, mould, mucilage, paste, smell, taint, tainted, whitehouse, whitewash | Comment (0)
Cut or break the butter into very small pieces ; or, what is better, force it through a course wire sieve, so as to make it small as possible. Then put it into a churn with a sufficient quantity of new milk to swim it, and churn it well ; then take it out and work it well to free it from the milk, adding a little salt if necessary, and it will hardly be distinguished from entirely new butter.
Another way. To every pound of rancid butter, add a pint of water, into which has been put from twelve to fifteen drops of chloride of lime. Mix till all the particles are in contact with the water ; after letting it stand an hour or two, take it out and wash it in fresh water.
Source: Valuable Receipts, J.M. PrescottFiled under Remedy | Tags: butter, chloride, chloride of lime, churn, lime, milk, prescott, rancid, salt, sieve, tainted | Comment (0)