It is recommended in order to ascertain the quality of plaster to place a quantity pulverised in a kettle, over a fire, and when it is heated it emits a sulphurous smell. If the ebullition be considerable it is good. If small, indifferent. If it remain an inert mass it is worthless.
pease split.
PEASE may be split or hulled by being run through a common grist mill with but a small stream of water to turn the mill stones so that they may move slow. The upper stone should be hoisted as high as possible without letting the pease thro' whole. The advantages of splitting pease are that they will cook better, are preserved from bugs and other insects and they will fetch double price in market. The refuse peas and dust will answer for hogs. They may be cleaned by a fan or winnowing mill.
peas. Russian method of preserving green for winter.
PUT into a kettle of boiling hot water any quantity of fresh shelled green peas; and after just letting them boil up, pour them into a colander. When the liquor has drained off, pour them into a large thick cloth, cover them with another, make them quite dry, and set them once or twice in a cool oven, to harden a little; after which, put them into paper bags, and hang them up in the kitchen for use. To prepare them, when wanted, they are to be first soaked well for an hour or more, and then put into warm water and boiled with a few sprigs of mint, otherwise a little butter.
