Sunday, July 10, 2011

Wednesday, July 10th, 1861

To day I am working in the office. The steamer Ruthven arrived & departed bringing but little freight. I had my buggy thoroughly mended & put in good running order. weather changeable & warm.

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  1. BELLVILLE [TX] COUNTRYMAN, July 10, 1861, p. 2, c. 5-6. Miss Augusta Evans, author of "Beulah" has been at the Southern camp at Norfolk, cheering the men in their honorable cause.

    Dies for the new coin of the Confederate States have been received at Dahlonega. No more United States coin will be struck off.

    A churn factory has been established at Charleston, South Carolina.— butter is worth from 50 to 75 cents per pound in New Orleans. Flour has fallen a dollar and a half, and beef is cheaper in New Orleans than it has been for ten years.

    Capt. John Travis is drilling a class of ladies in pistol shooting, in Vicksburg, Miss., with much success.

    BELLVILLE [TX] COUNTRYMAN, July 10, 1861, p. 2, c. 1, A flag presented to the Galveston Zouaves recently, was consecrated in the Catholic church of that city, by the Rev. Mr. Chambadeau. The News says the ceremony was simple but impressive. "The Rev. Father recited a few prayers in latin, sprinkled the flag with holy water, and delivered a brief and excellent address, first to the company in French, and then to the assembly in English. His remarks were conceived in a spirit of piety and patriotism.

    BELLVILLE [TX] COUNTRYMAN, July 10, 1861, p. 4, c. 2. Making Vinegar.— To eight gallons of clear rain water add three quarts of molasses; put into a good cask; shake well a few times, then add two or three spoonfuls of good yeast cakes. If in summer, place the cask in the sun; if in winter, near the chimney, where it may warm. In ten or fifteen days add to this liquid a sheet of brown paper, town in strips, dipped in molasses, and good vinegar will be produced. The paper will, in this way, form what is called the "mother," or life of vinegar.— Genessee Farmer.

    Parsley.— Parsley may be preserved through the whole season, and in every climate, by the following process: pull or cut your parsley when full grown, hang it up to dry, and when wanted for use, rub a little of it betwixt the palms of the hand, put it in the pot, and it will immediately resume its smell, flavor and color, although it may have been kept for years.

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