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If you find it acid, but still spirited, put a little pearlash to it, as you use it; but by no means put it into your bread unless it foams up bright and lively as soon as the pearlash mixes with it. Never keep yeast in tin; it destroys its life. There is another method of making yeast, which is much easier, and I think quite as good. Stir rye and cold water, till you make a stiff thickening.
Where bread is fixed to a standard weight and price, bakers are very apt to mix alum and pearlash with it, for the purpose of hastening its rising, and of encreasing its weight, by causing it to retain its moisture.
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."
=Caustic Potash= occurs in cylindrical sticks, is soapy to the touch, has an acrid taste, is deliquescent, fusible by heat, soluble in water. =Liquor Potassæ= is a strong solution of caustic potash, and has a similar reaction. =Carbonate of Potassium=, also known as potash, pearlash, salt of tartar, is a white crystalline powder, alkaline and caustic in taste, and very deliquescent.
If cheese get hard, and lose its flavour, pour some sweet wine over four ounces of pearlash, till the liquor ceases to ferment. Filter the solution, dip into it some clean linen cloths, cover the cheese with them, and put in a cool dry place. Turn the cheese every day, repeat the application for some weeks, and the cheese will recover its former flavour and goodness.
A little pearlash might safely be used on such an occasion, and with equal effect, its alkaline properties tending to correct the acidity. Many vegetables are more wholesome, and more agreeable to the taste, when stewed a good while, only care must be taken that they stew merely, without being suffered to boil.
Silex is the chief ingredient in quartz rock, which is so widely diffused over the earth, and enters into the composition of most of the precious stones. The ruby, the emerald, the topaz, the amethyst, chalcedony, carnelian, jasper, agate, and garnet, and all the beautiful varieties of rock crystal, are mostly or entirely silex. Glass is a compound of silex and pearlash.
Spider or bake-kettle well greased; cake poured in, covered up, baked half an hour, or three quarters, according to the thickness of the cake. If you have sour milk, or butter-milk, it is very nice for this kind of cake; the acidity corrected by a tea-spoonful of dissolved pearlash.
It is a rule never to use pearlash for Indian, unless to correct the sourness of milk; it injures the flavor of the meal. Nice suet improves all kinds of Indian cakes very much.
They are not to be boiled in fat, like pancakes; the spider or griddle should be well greased, and the cakes poured on as large as you want them, when it is quite hot; when it gets brown on one side, to be turned over upon the other. Fritters are better to be baked quite thin. Either flour, Indian, or rye, is good. Sour beer, with a spoonful of pearlash, is good both for pancakes and fritters.
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