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  • Aug. 1, 1795
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The Freemasons' Magazine, Aug. 1, 1795: Page 73

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    Article MONTHLY CHRONICLE. ← Page 5 of 5
Page 73

Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.

Monthly Chronicle.

To Farmers . —A correspondent has favoured us with the following recipe , which , he and many of his friends have found very efficacious in the drying of milch cows . Let the udder he full of milk , then take one gill of fish oil , aquarterofa pound of green soap , and a handful of salt ; mix them together , and rub the udder exceedingly well , until the whole of the mixture is used ; after which bleed the cow two or three times , or oftener if required . - She must be kept upon hard meat two or three days before she is dried . A gentleman in the neighbourhood of Bath has adopted the following method

of digging potatoes with the greatest success . Instead of destroying the root , as usual , raise it gently up , and introducing the hand under it , take all the large onesup , re-place the root , and tread it firmly in . By this method he has had a second crop , and has a fair prospect of a third . . - Rice . —The extent and degree of the benefits attending the use of this article are very little known . It is probably not understood , that rice in food will go eight times as far as flour ; and that one pound of rice baked with a gallon of

milk ( with the addition of a little treacle to sweeten it ) , will , at the expence of about sixteen pence , make eight pounds of pleasant , wholesome , and nourishing food . In the Foundling Hospital , the use of rice instead of flour has been attended with a very great saving to the Hospital , exclusive of general benefit to the public . ¦ Directions for using Rice wi lb the greatest advantage . —Talce some rice , wash it in cold water , then put it into boiling water , let it boil ten minutes * , then drain

Ihe water from it , put it in a bason , cover it with a plate , turn it over , the plate being undermost , let it remain for use . By this method the rice retains all its nourishing quality .. It is an excellent and substantial food , if mixed with boiled breast of mutton , cut into pieces , seasoned with pepper and salt ; or with cabbage ; and parti cularly with salt fish . Rice mixed with skim milk , and a little suet shred fine , makes a most excellent pudding . The above methods have been used many years , by several-gentlemen of this kingdom , with general satisfaction to themselves , servants , and neighbours .

The Rev . Mr . Broughion's Receipt for Polatoe Bread . To three pecks of flour add one peck of potatoes , when boiled and peeled ; bruise them whilst warm , and mix them with the flour ; then put the yeast , and let it rise as in the making of common bread ; much less water , and one third of the yeast commonly cmployed will be sufficient . The process , says Mr . Broughton , is such as may be readily adopted by the ' Bakers ; nor do I apprehend any material inconvenience from the increased price of potatoes ; as the quantities planted this year greatly exceeds any former year ,

and the plantations in general promise the most abundant crops . I have . tried several , but have not met with a better . It is obvious that the plan cannot be ' adopted , until' the potato ' e crops are ripe . I would also recommend it- to my fellow citizens not to encourage the digging potatoes at this season , by purchas- ' irrg thenrfor their tables , when there is Such a profusion of other vegetables :-apotatoe which weighs an ounce now , will weigh above four times as much in one ' month ;—Tiverton ,. July 17 . Tomalte a Turkishpillatxi . —To a quart of water add four onions slicedcut

, up one pound of meat in small pieces , about the size of a crown piece ; put in two or three cloves , or a little allspice . Let it stew well together for an hour , then i-dd from one to two pounds of rice , according to the quantity 3 'ou wish to make , andletit- boil ' for about ten or twelve minutes . N . B . The rice must be softand hot : strain the whole through a cullender , and serve it up dry .

“The Freemasons' Magazine: 1795-08-01, Page 73” Masonic Periodicals Online, Library and Museum of Freemasonry, 3 June 2025, django:8000/periodicals/fmm/issues/fmm_01081795/page/73/.
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Title Category Page
Untitled Article 1
LONDON: Article 1
TO OUR READERS, CORRESPONDENTS, &c. Article 2
PRICES OF BINDING PER VOLUME. Article 2
Untitled Article 3
THE FREEMASONS' MAGAZINE, OR GENERAL AND COMPLETE LIBRARY . Article 4
ON THE PRESENT STATE OF FREEMASONRY. Article 7
HISTORY OF MASONRY. Article 10
CHARACTER OF BERNARD GILPIN, Article 14
THE KHALIF AND HIS VISIER, AN ORIENTAL APOLOGUE. Article 18
ANECDOTES OF HENRI DUC DE MONTMORENCI. Article 20
EXTRAORDINARY INSTANCES OF GRATITUDE. Article 24
EXTRACTS FROM A CURIOUS MANUSCRIPT, CONTAINING DIRECTIONS FOR THE HOUSEHOLD OF HENRY VIII. Article 25
BON MOT. Article 27
THE STAGE. Article 28
CHARACTER OF LOUIS THE SIXTEENTH. Article 29
A THIEF RESCUED BY AN ELEPHANT. AN AUTHENTIC ANECDOTE. Article 31
ANECDOTES OF THE LIFE OF THEODORE, KING OF CORSICA*. Article 32
ORIGIN OF ST. JAMES'S PALACE. Article 33
THE UNION OF LOVE TO GOD AND LOVE TO MAN, A SERMON, Preached in St. Andrew's Church, New Town, Edinburgh, Article 34
ACCOUNT OF AN EXTRAORDINARY NATURAL GENIUS, Article 42
PHYSIOGNOMICAL SKETCHES. Article 47
CURIOUS METHOD OF PROTECTING CORN. Article 50
ON COMPASSION. Article 50
ON MODESTY, AS A MASCULINE VIRTUE. Article 53
SOME ACCOUNT OF BOTANY BAY, Article 55
TO THE EDITOR OF THE FREEMASONS' MAGAZINE . Article 56
TO THE EDITOR OF THE FREEMASONS' MAGAZINE. Article 58
ON POVERTY. Article 60
DISSERTATIONS ON THE POLITE ARTS. Article 61
POETRY. Article 64
THE FREEMASONS' MAGAZINE, A SKETCH. Article 67
TO INDUSTRY. Article 67
WRITTEN IN MEMORY OF MY FATHER, Article 68
PORTRAIT OF AN HYPOCRITE. Article 68
MASONIC INTELLIGENCE. Article 69
MONTHLY CHRONICLE. Article 69
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Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.

Monthly Chronicle.

To Farmers . —A correspondent has favoured us with the following recipe , which , he and many of his friends have found very efficacious in the drying of milch cows . Let the udder he full of milk , then take one gill of fish oil , aquarterofa pound of green soap , and a handful of salt ; mix them together , and rub the udder exceedingly well , until the whole of the mixture is used ; after which bleed the cow two or three times , or oftener if required . - She must be kept upon hard meat two or three days before she is dried . A gentleman in the neighbourhood of Bath has adopted the following method

of digging potatoes with the greatest success . Instead of destroying the root , as usual , raise it gently up , and introducing the hand under it , take all the large onesup , re-place the root , and tread it firmly in . By this method he has had a second crop , and has a fair prospect of a third . . - Rice . —The extent and degree of the benefits attending the use of this article are very little known . It is probably not understood , that rice in food will go eight times as far as flour ; and that one pound of rice baked with a gallon of

milk ( with the addition of a little treacle to sweeten it ) , will , at the expence of about sixteen pence , make eight pounds of pleasant , wholesome , and nourishing food . In the Foundling Hospital , the use of rice instead of flour has been attended with a very great saving to the Hospital , exclusive of general benefit to the public . ¦ Directions for using Rice wi lb the greatest advantage . —Talce some rice , wash it in cold water , then put it into boiling water , let it boil ten minutes * , then drain

Ihe water from it , put it in a bason , cover it with a plate , turn it over , the plate being undermost , let it remain for use . By this method the rice retains all its nourishing quality .. It is an excellent and substantial food , if mixed with boiled breast of mutton , cut into pieces , seasoned with pepper and salt ; or with cabbage ; and parti cularly with salt fish . Rice mixed with skim milk , and a little suet shred fine , makes a most excellent pudding . The above methods have been used many years , by several-gentlemen of this kingdom , with general satisfaction to themselves , servants , and neighbours .

The Rev . Mr . Broughion's Receipt for Polatoe Bread . To three pecks of flour add one peck of potatoes , when boiled and peeled ; bruise them whilst warm , and mix them with the flour ; then put the yeast , and let it rise as in the making of common bread ; much less water , and one third of the yeast commonly cmployed will be sufficient . The process , says Mr . Broughton , is such as may be readily adopted by the ' Bakers ; nor do I apprehend any material inconvenience from the increased price of potatoes ; as the quantities planted this year greatly exceeds any former year ,

and the plantations in general promise the most abundant crops . I have . tried several , but have not met with a better . It is obvious that the plan cannot be ' adopted , until' the potato ' e crops are ripe . I would also recommend it- to my fellow citizens not to encourage the digging potatoes at this season , by purchas- ' irrg thenrfor their tables , when there is Such a profusion of other vegetables :-apotatoe which weighs an ounce now , will weigh above four times as much in one ' month ;—Tiverton ,. July 17 . Tomalte a Turkishpillatxi . —To a quart of water add four onions slicedcut

, up one pound of meat in small pieces , about the size of a crown piece ; put in two or three cloves , or a little allspice . Let it stew well together for an hour , then i-dd from one to two pounds of rice , according to the quantity 3 'ou wish to make , andletit- boil ' for about ten or twelve minutes . N . B . The rice must be softand hot : strain the whole through a cullender , and serve it up dry .

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