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Topic: Pearlash

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	The Soap Factory - Colonial Soap Making. Its History and Techniques
		Potash and pearlash soaps were used by everyone from the reigning monarchs to the peasant or cottager, who made their own soap from the waste fats and ashes they saved.
		Pearlash was such a valuable article to the economy that the British government when forcing its policy of colonial financial dependence to England listed pearlash as an enumeration commodity.
		Pearlash is then made from the potash by baking it in a kiln until all the carbon impurities were burned off.
	www.alcasoft.com /soapfact/historycontent.html (5029 words)

	Spartanburg SC \| GoUpstate.com \| Spartanburg Herald-Journal
		Potassium carbonate was first identified in 1742 by Antonio Campanella and is the primary component of potash and the more refined pearlash or salts of tartar.
		Historically pearlash was created by baking potash in a kiln to remove impurities.
		In late 18th century North America, before the development of baking powder, pearlash began to be used as a leavening agent in "quick breads".
	www.goupstate.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=potassium_carbonate (312 words)

	The Household Cyclopedia - Glass
		The lead is used in the state of red-lead; and the alkalies are soda, pearlash, sea-salt, and wood-ashes.
		For a perfectly transparent glass, the pearlash is found much superior to lead; perhaps better than any other flux, except it be borax, which is too expensive to be used, except for experiments, or for the best looking-glasses.
		Take any quantity of the best pearlash, and dissolve it in 4 times its weight of water boiling, which operation may be best performed in a pot of cast iron.
	www.mspong.org /cyclopedia/glass.html (8041 words)

	Food Facts & Trivia: Quick Bread
		Saleratus was originally potassium bicarbonate, and began to replace the pearlash in cookbooks in the early 1850's.
		My findings were that prior to the 1830's pearlash was most frequently found only in gingerbread, but by 1833 it was found in numerous other receipts as well.
		Saleratus began to replace the use of pearlash by the early 1850's.
	www.foodreference.com /html/fquickbreads.html (619 words)

	The Potash Trade
		When potash was put into an oven and continuously stirred, it would eventually become "pearlash." Pearlash was worth far more than potash.
		It was used in the manufacture of pottery, china, and soap.
		Making potash and pearlash was time-consuming, and demanded constant attention.
	www.townshipsheritage.com /Eng/Hist/Life/potash.html (670 words)

	Linda's Culinary and Food Dictionary and Glossary - A to Z
		This took place in America, where pearlash was discovered.
		Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough.
		Baking powder was not developed commercially until 1857 (phosphate baking powder).
	www.whatscookingamerica.net /Glossary/Q.htm (658 words)

	Feeding America
		Perhaps the single most important innovation in American Cookery was the use of pearlash as a chemical leavening for dough, an American practice which has influenced worldwide baking methods.
		Prior to the late 1700s, the preferred lightness in baked goods was attained by beating air along with the eggs, or adding yeast or various spirits to produce a leavening.
		But by the first publication of American Cookery, Americans were adding pearlash (a refined form of potash, an impure potassium carbonate obtained from wood ashes, and a common household staple in the early American kitchen) to their doughs to produce carbon dioxide quickly.
	digital.lib.msu.edu /projects/cookbooks/html/books/book_01.cfm (428 words)

	French Azilum History
		In time several small shops, a schoolhouse, a chapel and a theatre appeared around the market square, along with a gristmill, flsmith shop and a distillery.
		Orchards and gardens were planted, and the manufacture of potash and pearlash was established.
		Although the domestic structures were crude, many had chimneys, wallpaper, window glass, shutters and porches to satisfy the desire for beauty and comfort, and some of the little luxuries and extravagances brought with them from their native lands kept alive the memory of better days.
	www.frenchazilum.com /history.html (697 words)

	Recipes for Historic Cooking
		For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash.
		When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night.
		Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses, two tablespoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste.
	www.foodbooks.com /recipes.htm (959 words)

	French Azilum
		According to an unverified story, even Marie Antoinette, the queen of France, and her two children were to settle here.
		In time, several small shops, a schoolhouse, a chapel, and a theatre appeared around the market square; dairying and sheep raising were begun; orchards and gardens were planted; a gristmill, flsmith shop and a distillery were erected; and the manufacture of potash and pearlash was established.
		And sadly, in time money became harder to obtain, income sources in France stopped and many of the emigres drifted away.
	www.frenchazilum.com (399 words)

	Ashery
		The Ashery processed raw hardwood ashes into potash and pearlash—two concentrated forms of alkali.
		The potash and pearlash were then sold to manufacturing plants around the country and in England.
		The Kirtland Ashery stands as a symbol of the law of consecration which the Lord revealed to the Prophet Joseph Smith at Kirtland.
	www.lds.org /placestovisit/location/0,10634,4552-1-1-1,00.html (216 words)

	Breadmaking 101 - free Suite101 course
		This sort of starter could be kept alive indefinitely.
		But, like other leavening agents available at the time, compounds such as saleratus (derived from salt), hartshorn (ground deer antler), cream of tartar and pearlash (ashes, usually wood, seawead, pea or bean stalk ashes), produced unpredictable results, according to Beth Hensperger's "The Best Quick Breads."
		In the 1800s, people learned that bicarbonate of soda creates carbon dioxide in the presence of acid, which could be harnessed to make bread rise.
	www.suite101.com /course.cfm/17731/seminar (1569 words)

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