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Updated: June 29, 2025
Rub together a pound of sifted flour and three-quarters of a pound of fresh butter. Having beaten five eggs, add them to the mixture alternately with a pint of strained honey; stirring in towards the last a small tea-spoonful of pearl-ash, that has been melted in a very little water. When cool, cut it into squares. It is best if eaten fresh, but it will keep very well a week.
Half an ounce of pearl-ash added to the other articles will make the meat more tender, but many persons thinks it injures the taste. The meat must always be kept completely immersed in the brine. To effect this a heavy board should be laid upon it. The best part for this purpose is the round, which you must desire the butcher to cut into four pieces. Wash the meat and dry it well in a cloth.
SCOURING BALLS. Portable balls for removing spots from clothes, may be thus prepared. Dry some fuller's-earth, so that it crumbles into a powder; then moisten it with the clear juice of lemons, and add a small quantity of pure pearl-ash. Knead the whole carefully together, till it acquires the consistence of a thick elastic paste: form it into convenient small balls, and dry them in the sun.
In spite of the preference which Great Britain gave Canadian grain, in return for the preference exacted on British manufactured goods, practically no wheat was exported until the close of this period. The barrels of potash and pearl-ash leached out from the ashes of the splendid hardwood trees which he burned as enemies were the chief source of ready money for the backwoods settler.
For five pounds of woolen yarn, have one pound of annotta; dissolve it in boiling water, and put it in a pot of soft water with half a pound of pearl-ash; boil them ten minutes, stirring it well; wet the yarn in soap-suds; put it in, and let it boil twenty minutes; then hang it in the sun, and when dry, if it is not deep enough, dip it in again; and after it is thoroughly dry, wash it in soap and water.
And now I have you to count on for support, and we'll whistle another jig for them to-night, I'll warrant!" He seized his unfilled glass, looked into it, and pushed it from him peevishly. "Dammy," he said, "I'll not budge for them! I have thousands of acres, hundreds of tenants, farms, sugar-bushes, manufactories for pearl-ash, grist-mills, saw-mills, and I'm damned if I draw sword either way!
Lay them in shallow pans; set them, in a quick oven and bake them of a light brown. This cake will keep a week or two. You may mix in with the dough half a pound of currants, picked, washed, and dried. Take a quart of strained honey, half a pound of fresh butter, and a small tea-spoonful of pearl-ash dissolved in a wine glass of water.
Two pounds and a half of flour, sifted. A pint of milk, A small tea-spoonful of pearl-ash, or less if it is strong. A tea-cup full of ginger. Cut the butter into the flour. Add the ginger. Having dissolved the pearl-ash in a little vinegar, stir it with the milk and molasses alternately into the other ingredients. Stir it very hard for a long lime, till it is quite light.
Mix in three-quarters of a pound of powdered white sugar and melt a small tea-spoonful of sal-aratus or pearl-ash in a pint of the best cider. Pour the cider into the other ingredients while it is foaming, and stir the whole very hard. Have ready a buttered square pan, put in the mixture, and set It immediately in a rather brisk oven. Bake it an hour or more, according to its thickness.
Then beat six eggs very light, and add them gradually to the butter and sugar, in turn with the flour and a quart of molasses. Lastly, stir in a tea-spoonful of pearl-ash dissolved in a little vinegar, and add by degrees the fruit, which must be well dredged with flour. Stir all very hard; put the mixture into a buttered pan, and bake it in a moderate oven. Take care not to let it burn.
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