753. Cream preserved in Long Voyages.—Mix with a quantity of fresh rich cream half its weight of white sugar in powder; stir the whole well together, and preserve it in bottles well corked. In this state it is ready to mix with tea or coffee, and has continued in good condition during a voyage to America.
754. To preserve Hazel Nuts in great perfection for many months.—Hazel nuts may be kept a long time in full kernel by burying them in earthen pots, well closed, a foot or two in the ground. They keep best in gravelly or sandy places.
755. Easy Method of preserving Animal Food.—Fresh meat may be kept for nine or ten days perfectly sweet and good, in the heat of summer, by lightly covering the same with bran, and hanging it in a high and windy room; a cupboard full of small holes, or a wire safe, is recommended to be placed in such a room, to keep away the flies.
756. To purify Lemon-juice.—Add one ounce of pulverized, well burnt charcoal, to a quart of lemon-juice; after standing twelve hours, filter the juice through white blotting-paper; it will keep good several years in a cellar, in a bottle, well corked; a thick crust will form beneath the cork, and the mucilage will fall to the bottom.
757. To detect Copper in Liquids.—Spirit of hartshorn mixed with them, turns them blue. Therefore tea is not dried on copper, as an infusion of it is not turned blue by this mixture. Cider, being passed through brass pots, is detected by this experiment.—Dr. Moyes' Lectures.