ICE, FREEZERS, ETC.
HOW TO KEEP THE SMALLEST PORTION OF ICE FOR THE SlCK.----
Take a piece of flimsy flannel of thin texture and cut it about 9 or ten inches square and tie it firmly around a cup or tumbler,leave a depression reaching half way down the tumbler, then fill the depression with ice, then over the top place loosely a piece of open or thin flannel 4 or 5 inches square. This will keep the ice for 10 or u hours, for the ice, as it melts and the water drains through the flannel leaves it dry. Two ounces of ice has been known to keep in this way for more than 10 hours. If thick flannel is used, cut a small hole in the bottom depression for the water to pass through; a cup or any vessel will do as well as a tumbler. An economical plan for preserving ice when it is scarce, for the sick.
Ice for keeping Fruits or Vegetables.—The field.—Lay the fruit or vegetables on cotton in tiu boxes (biscuit boxes will do) without any packing about them. Shut down the lid and simply set the boxes in the ice. Peaches will keep in this way a month after they are dead ripe and nectarines 6 weeks, placing them in shallow tin boxes with cotton between them. When taken from the ice they should be used at once. Melons will keep 3 or 4 weeks; cucumbers will keep a long time ; French beans should be packed in bundles and set on their ends.
Ice to keep for a Week.—Wrap tightly a piece of flannel twice around a piece of ice, then wind around a bag of hair or any kind of feathers. Then over this pin a piece of flannel, a woolen garment or blanket, or even straw,but it is not so good; keep in a cool place, or a hole in the ground or a cool room.
How to Freeze Quickly.—The freezing pot or mould must be well set. Place it in the center of the pail; it must be large enough to give a space of 4 inches all around. Break up 13 Dounds of ice, which put around the bottom six inches in depth, over which put 2 pounds of salt; beat down tight with a rolling pin, then more ice, then salt, and thus continue until within 3 inches of the top of the freezing pot or mould. Saltpetre mixed with the salt will facilitate it in freezing.
Freezing without Ice.—Put 3 pints of pure spring water into a gallon stone jug, then add 2 ounces of pure saltpetre (nitre) in fine powder; stop the jug very closely and let it down into a deep well for 3 hours or longer, when the water will have become solid ice, but to obtain it the jug must be broken.
Note—If the jug is plunged up and down into and out of the water it will freeze much more readily.
To kekp Ice Water Cold.—Place between 2 sheets of batting 1-2 inch thick; place the ends of the paper and batting together, forming a cylinder like a section of a stove pipe. Place this over