Home-made salt and Soda.
To the Editors of the Dispatch:
I am a subscriber to your daily paper, therefore am indebted to you for what information.
I possess in regard to the above named articles.
You noticed, without going into the details of the process, that salt could be made from the earth taken from the floors of smoke-houses.
I fully tested it, and find that it yields abundantly.
Prepare a barrel as for ashes, with plenty of straw at the bottom, filling with the scrapings from the smoke-house floor, gently dripping it; fill a vessel, boil it gently down to the consistent dryness, then place the salt in a flannel or thin cotton bag, and drain it till no water will leave it; after which spread and dry in large dishes.
It proves very strong and excellent salt for ordinary purposes.
Some adheres to the sides of the vessel in which it is boiled; if ground, that makes a nice table salt.
It must be boiled some distance from the fire, so that it will not burn at the side next the fire, which make it too dark for culinary purposes.
I have devoted much time and attention to this salt matter in order to test its value to myself and others, and can confidently say that it has exceeded my expectations.
Substitute for Soda.
I burned the corn-cobs to fine ashes in a large iron vessel; to one pint ashes put one pint boiling water, or equal quantities of water and ashes, simmer them for a short time over a slow fire, take off, let settle, pour off into bottles for use; to catch pint of flour put one tablespoonful of the extract, and it makes a richer and as light bread as soda.
I have tried it successfully in cakes, fritters, and puddings.
At such a time as this I becomes every lady to make an effort at independence, and how can we accomplish it better than by practicing home industry and economy?
And if these shall prove of any benefit to our Southern ladies or families, I am more than repaid for my trouble.
T. H. Trent