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Story
May 16, 1881
Orleans County Monitor
Barton, Orleans County, Vermont
What is this article about?
Recipe for perpetual paste made by dissolving alum in water, mixing with flour and resin, cooking with cloves for odor, lasting up to 12 months without glossing paper.
OCR Quality
98%
Excellent
Full Text
Perpetual Paste.—Dissolve a teaspoonful of alum in a quart of warm water. When cold stir in as much flour as will give it the consistency of thick cream, being particular to beat up the lumps; stir in as much powdered resin as will lie on a half dime, and throw in half a dozen cloves to give it a pleasant odor. Have on the fire a teacupful of boiling water in a suitable vessel, pour the flour mixture into it stirring well all the time. In a few minutes it will be of the consistency of porridge. Pour it into an earthen or china vessel, let it cool; lay a cover on, and put in a cool place. When needed for use take out a portion, and soften with warm water. Paste thus made can be kept twelve months. It is better than gum, as it does not gloss the paper, and can be written on.
What sub-type of article is it?
Recipe
Household Tip
What keywords are associated?
Perpetual Paste
Alum
Flour
Resin
Cloves
Long Lasting Adhesive
Story Details
Story Details
Dissolve alum in warm water, mix with flour to thick cream consistency, add powdered resin and cloves, cook in boiling water until porridge-like, cool and store; soften with warm water for use; lasts 12 months, superior to gum as it avoids glossing paper.