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Nathaniel E. Leeder Sr. Diary, 1863-1867
Nathaniel_Leeder_Sr_1863-1867 40 Diary.pdf
| Revision as of Mar 12, 2025, 9:20:07 PM created by 10.0.2.100 |
Revision as of Mar 12, 2025, 9:21:47 PM edited by 10.0.2.100 |
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T. 25th. Working at the barn timber left off after dinner on account of rain George and C F S. as yesterday. Noah Clemens cow again. Freds heifer Bulling made some shingles this afternoon. Veal of Mr J.D. David by our steelyards 16<sup>1/2</sup> by his 18 lbs. to be paid in Veal when we Kill. | T. 25th. Working at the barn timber left off after dinner on account of rain George and C F S. as yesterday. Noah Clemens cow again. Freds heifer Bulling made some shingles this afternoon. Veal of Mr J.D. David by our steelyards 16<sup>1/2</sup> by his 18 lbs. to be paid in Veal when we Kill. | ||
| − | W. 27th. Working a the barn. C F S. & G. Rupple also. A receipt of Uncle Idens for making New England corn pudding. One Quart of scalding milk, 7 table spoonfulls of corn meal, let it scald well, then add one teacup full of syrup, a teaspoonful of salt, Ginger, Cinnamon 4 allspice to taste stir like [[sixty?]], put in a deep dish and bake five or 6 hours, sauce <u>good</u> butter. To cure Beef & hams. For 100 lbs of meat make a brim of 8 lbs of salt, 2 lbs of brown sugar, 2 oz of Saltpetre 1<sup>1/2</sup> g of pearlash, 2 ozs of allspice one of red pepper. 4 gallons of water, boil them & cool, meat to coal a day & night to be covered with brine, with a weight to Keep it down, produces finest | + | W. 27th. Working a the barn. C F S. & G. Rupple also. A receipt of Uncle Idens for making New England corn pudding. One Quart of scalding milk, 7 table spoonfulls of corn meal, let it scald well, then add one teacup full of syrup, a teaspoonful of salt, Ginger, Cinnamon 4 allspice to taste stir like [[sixty?]], put in a deep dish and bake five or 6 hours, sauce <u>good</u> butter. To cure Beef & hams. For 100 lbs of meat make a brim of 8 lbs of salt, 2 lbs of brown sugar, 2 oz of Saltpetre 1<sup>1/2</sup> g of pearlash, 2 ozs of allspice one of red pepper. 4 gallons of water, boil, them, & cool, meat to coal a day & night to be covered with brine, with a weight to Keep it down, produces finest corned beef in 10 days & does not get too salt by keeping in the brine. Hams require from four to six weeks. |
Revision as of Mar 12, 2025, 9:21:47 PM
July
M. 17th. Commenced to split shingles for C F S. Barn. C F S. a cow to Bull. Thomas Cummings a Cow to Bull. this statement of bull business is for T. 18th. 2nd time. T. 18th. Splitting shingles.
W. 19th. Splitting shingles.
Th. 20th. Splitting shingles.
F. 21st. Splitting shingles Mr Moyer a cow to Bull
S. 22nd. Splitting shingles. finished.
M. 24th. Commenced hewing the timber for C F S. Barn C F S. helping to score George Ruppel hewing Orchard last thursday Tuesday to state I received my watch from J.J. Lehnen I owe him a Dollar on it.
T. 25th. Working at the barn timber left off after dinner on account of rain George and C F S. as yesterday. Noah Clemens cow again. Freds heifer Bulling made some shingles this afternoon. Veal of Mr J.D. David by our steelyards 161/2 by his 18 lbs. to be paid in Veal when we Kill.
W. 27th. Working a the barn. C F S. & G. Rupple also. A receipt of Uncle Idens for making New England corn pudding. One Quart of scalding milk, 7 table spoonfulls of corn meal, let it scald well, then add one teacup full of syrup, a teaspoonful of salt, Ginger, Cinnamon 4 allspice to taste stir like sixty?, put in a deep dish and bake five or 6 hours, sauce good butter. To cure Beef & hams. For 100 lbs of meat make a brim of 8 lbs of salt, 2 lbs of brown sugar, 2 oz of Saltpetre 11/2 g of pearlash, 2 ozs of allspice one of red pepper. 4 gallons of water, boil, them, & cool, meat to coal a day & night to be covered with brine, with a weight to Keep it down, produces finest corned beef in 10 days & does not get too salt by keeping in the brine. Hams require from four to six weeks.
