196 



CANADIAN FARM YEAR BOOK. 



Strawberries 6 to 8 " 



Raspberries 4 " 



Blackberries 5 to 6 " 



Quinces 8 to 10 " 



Pears 4 to 6 



Grapes 6 to 8 " 



Peaches 4 " 



Pineapples 4 to 6 " 



Crabapples 6 to 8 " 



Plums 4 



Pie-plant 8 to 10 " 



LAUNDRY. 



Liquid Starch. — One-half pound 

 starch, one ounce borax, three table- 

 spoons turpentine, one gallon soft 

 water. Use cold. Stir well before 

 taking out. It will give the clothes 

 a fine polish and does not stick. 

 Colored Ribbons. 



For washing colored ribbons make 

 a strong lather of white soap and cold 

 water. Wash the ribbons in this 

 lather, allowing it to be quite cold; 

 rinse in clean water several times, 

 always having the water a little 

 soapy, and when nearly dry iron be- 

 tween thin pieces of muslin. 



SUSTENANCE FOR THE SICK. 



Beef Tea. — Mince one pound of 

 good lean beef and put into a jar 

 with one teacupful cold water; cork 

 closely and set in a boiler or steamer 

 to cook. It will require three or four 

 hours. Strain and season. 



Beef Essence. — Put one pound of 

 lean beef, minced fine, into a jar, 

 without any water whatever, cover 

 the jar tightly and set it in a pot or 

 kettle of cold water, bringing the 

 water slowly to a boil and allowing 

 the jar containing the meat to so re- 

 main simmering until the juice of the 

 meat is all extracted and the fibre 

 becomes colorless. Season to taste 

 and skim when cold. 



Barley Water. — Put two ounces of 

 pearl barley into half a pint boiling 

 water and let it simmer a few min- 

 utes. Drain off and add two quarts 

 of boiling water with a few figs and 

 stoned raisins cut fine. Boil slowly 

 until reduced about one-half and 

 strain. Sweeten to taste, adding the 

 juice of a lemon and nutmeg if de- 

 sired. 



Toast Water. — Brown nicely, but 

 do not burn, the slices of bread, and 

 pour upon them sulBcient boiling 

 water to cover. Let them steep until 



cold, keeping the bowl or dish con- 

 taining the toast closely covered. 

 Strain off the water and sweeten to 

 taste, putting a piece of ice into it 

 as drank. 



Flaxseed Lemonade. — Pour on 

 four tablespoonfuls of whole flaxseed 

 one quart of boiling water and add 

 the juice of two lemons. Let it steep 

 for three hours, keeping it closely 

 covered. Sweeten to taste. Excel- 

 lent for colds. 



Slippery-Elm Bark Tea. — Pour 

 boiling water over the bark, first 

 breaking it into bits; cover the pitch- 

 er containing it and let it stand until 

 cold; add lemon juice if desired and 

 sweeten to taste. 



Mulled Buttermilk. — The well- 

 beaten yolk of an egg added to boil- 

 ing butter-milk and allowed to boil 

 up; or add to the boiling butter-milk 

 a little thickening of fiour and cold 

 buttermilk. 



Baked Milk. — Put the milk in a 

 jar, covering the opening with white 

 paper, and bake in a moderate oven 

 until thick as cream. May be taken 

 by the most delicate stomach. 



Onion Gruel. — Boil a few sliced 

 onions in a pint of fresh milk, stir- 

 ring in a very little oatmeal and a 

 pinch of salt; boil until the onions 

 become tender and take at once just 

 before going to bed. Excellent for a 

 cold. 



Arrowroot. — Use milk or water as 

 preferred. Put a heaping teaspoon- 

 ful of ground arrowroot into a cup 

 and mix with a little cold milk. Stir 

 into a pan containing a pint of either 

 cream or water that has been brought 

 to a boil, adding a little salt. Let it 

 simmer for a few minutes and then 

 pour out. May be sweetened or 

 flavored with grated nutmeg if de- 

 sired. Should be made only as it is 

 wanted. 



Herb Teas. — Made by infusing the 

 dried or green stalks and leaves in 

 boiling water and letting stand until 

 cold. Sweeten to taste. 



UTENSILS IN THE KITCHEN. 



In the furnishing of a home if 

 there is one place that is neglected, 

 it is the kitchen, as far rs having 

 utensils for making work lighter and 

 easier is concerned. I cannot think 

 the fault comes all from a lack of 

 money as much as from lack of know- 



