Dishes & Beverages of the Old South Part 10
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Harking back to candle-making--we had no candle-berries in our wilds, and only a few wax-berries as ornaments of our gardens. But from what I know by observation and experience, the candle-berries or bayberries, can be melted in hot water, the same as honey-comb, and the wax strained away from the seedy residue, then allowed to cool, on top the water, and clarified by a further melting and cooling over water. Mixed with paraffine it can be molded into real bayberry candles, ever so much more odorous than those of commerce. It is well to remember in buying paraffine that there are three qualities of it, differing mainly in the degree of heat at which they melt. Choose that which is hardest to melt for candle-making. One might indeed, experiment with bayberry wax, and the drippings of plain paraffine candles, before undertaking candle-making to any considerable extent.
A last word. If any incline to challenge things here set forth, will they please remember that as one star differs from another in glory, so does one family, one region, differ from all others in its manners of eating, drinking, and cooking. I have written true things, but make no claim that they apply all over. Indeed there may be those to whom they will seem a transversing of wisdom and experience. To all such I say, try them intelligently, with pains and patience, and of the results, hold fast to that you find good.
[Ill.u.s.tration]
Dishes & Beverages of the Old South Part 10
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Dishes & Beverages of the Old South Part 10 summary
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