{"newspaper_name": "The Arkansas banner.", "edition": "01", "page": "p1", "byline": ""}
{"character_count": 1061, "word_count": 206, "ccnet_language_score": [0.9297999739646912], "ccnet_perplexity": [1390.199951171875], "fasttext_language": ["en"]}
To FREsERvE MHg.---At tais warm sea- son it may be interesting to some of our req

 ders to know that Johnson, in his Agrcnl-

 turai Chemistry, says An easy way of pre-

 serving milb or cream sweet for long

 time, or of removing the soaraess Whenit t has

 already come oa, is to ada Q t a small quan-

 lity Of the common seda, peafl-ash, CT mag nesa of the shops Enough k added, when a lite of the milk poured into boiling wa ter no longer throws np any curd Ii milk be introduced into bottles, be then well cork cd, put into pan of cold water and gradu- ally raised to the boiling point and after being allowed 10 cool, be taken oul and sel away in cool place, the mix may be pre- served perfectly sweet lof upwards Of half a year. He says, anotne. iaots ls 10 evapo- rate it to dryness by gentle heat, under con stant stirring. By this means dry mass i- obtained which may be preserved for length of time, and which, when dissolved in water. is said ty posses all tlie properties of ilis most excellent milk It is known iii llaly by the name of {atteina.