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With a rope he drew the bough down, which, as it sprang back, lifted the pestle that ground his grain. But money was the rarest of all things in our neighborhood those days. Pearlash, black-salts, West India pipe-staves, and rafts of timber brought cash, but no other products of the early settler.
Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat. Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a little salt, rose-water, or lemon-brandy, just as you happen to have it.
A very good way to make molasses gingerbread is to rub four pounds and a half of flour with half a pound of lard and half a pound of butter; a pint of molasses, a gill of milk, tea-cup of ginger, a tea-spoonful of dissolved pearlash stirred together. All mixed, baked in shallow pans twenty or thirty minutes. Hard gingerbread is good to have in the family, it keeps so well.
It is my likeness if it be his glass. And a narrative that is true to the Varieties of Life is every Man's Novel, no matter from what shores, by what rivers, by what bays, in what pits, were extracted the sands and the silex, the pearlash, the nitre, and quicksilver which form its materials; no matter who the craftsman who fashioned its form; no matter who the vendor that sold, or the customer who bought: still, if I but recognize some trait of myself, 't is my likeness that makes it 'My Novel."
One cup of butter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more. There is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well beat up.
If it is so stiff it will not stir easily, add a little more milk. Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one teaspoonful of pearlash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour.
It ought to be just thick enough to pour into the pans with difficulty; if these proportions make it too thin, use less liquid the next time you try. Bake about twenty minutes. Every thing mixed with pearlash should be put in the oven immediately. Cup cake is about as good as pound cake, and is cheaper.
If you have fear that poultry may become musty before you want to cook it, skin an onion, and put in it; a little pepper sprinkled in is good; it should be kept hung up in a dry, cool place. If poultry is injured before you are aware of it, wash it very thoroughly in pearlash and water, and sprinkle pepper inside when you cook it. Some people hang up poultry with a muslin bag of charcoal inside.
Of new foods he imported molasses at 35c. per gallon, oranges at 2c. each, which he seems to have sold only one by one, sugar at 6c., tobacco at 12c., alum, tea at 85c., salt at $1 per bushel, pepper, all-spice, raisins, salt-peter, pearlash, castile soap, hard soap, paregoric, ginger, logwood, vitriol, cinnamon, snuff, sulphur, cloves, mustard, opium, coffee, loaf sugar, watermelons, and seeds for beets, lettuce, parsnips.
We plied through to Buffalo, and back to Albany, carrying farm products, hides, wool, wheat, other grain, and such things as potash, pearlash, staves, shingles, and salt from Syracuse, and sometimes a good deal of meat; and what the railway people call "way-freight" between all the places along the route.
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