Seo. 2D.J EXCERPTA OF USEFUL KNOWLEDGE FOR UOUSEWIVES. 397 



" Carcel lamp, -with sperm oil, 1 Jd. ; wax candles, 6d. ; spermaceti candles, 

 5id. ; stearic acid candles, 4id. ; molded tallow candles, 2jd." 



427. Economy of Kerosene Oil.— From tliu foregoing it will bo seen that 

 kerosene oil is the least expensive of all lluid ligiit-producing substances; 

 and as it is now refined, and burnt in improved lamps, we believe it to bo 

 a very agreeable snbstitute for tallow candies, but whether cheaper or not 

 can only be determined by actual exi)eriments in ditl'erent households, com- 

 paring the cost per gallon with the value per pound of tallow, and the light 

 produced or the light re(iuired. As a general thing, farm-house lights are 

 very inferior, and many a bright pair of eyes has been dimmed in conse- 

 quence. It is on this account that this question of light should bo more 

 discussed and experimented upon. Do not continue to use candles' or any 

 particuhir form of lamp or kind of oil, iioeause you have long been in that 

 practice, if there really is something better. 



428. How to Improve I'andles. — If you do use home-made candles, jiray 

 purify the tallow, and do md mix lard witii if, though you may add a littlo 

 alum, and never use your candles any sooner than you wouhl soap — until 

 they are at least six months old. Pack them in bran, and set them away in 

 a cool, dry place, and see how much they improve by age. 



It is well to mi.x beef and mutton tallow, but the proportion of the latter 

 should be small, because it sometimes gives oil" a disagreeable odor. All 

 good tallow is white, lirui, and brittle, and dipj)ed candles can only be mado 

 of it in mild weather. Bo careful to use nothing but line, white, clean cot- 

 ton yarn for wicking. 



429. Lard— HoAV to Make and Keep it Sweet,- The lard of a hog of altout 

 a year old, fattened upon corn, and carefully rendered and packed in stone 

 pots or sound oaken tirkins, and kept covered close, will keep in a cool cel- 

 lar just as long as any farmer's wife wants to keep it. Lard must l>o thor- 

 oughly cooked in rendering, to keep sweet. 



A cooling-room attached to the ice-house is an excellent jdaco to keep 

 lard in summer. But remember that lard will never keep well in any place 

 if it has been iMsiiflicieiitly cooked. 



430. Uice and Sago should both have a clear, frcsii, white appearnnco 

 when you purchase. Rico with the largest whole grains is the l)C8t. Kico 

 is remarkable for being the richest in starcli, and most detieient in oil, of nil 

 the cultivated grains. Old rice is ai>t to be inlected with weevil. 



The siTiall, white sago, called ])earl sago, is tlie best. The hirgt», bn>wn 

 kind has an earthy taste. These articles, and ground rice, taj)iocn, etc., 

 siiould be kept in boxe.-* or jars closely covered. 



4;!1. Spires, Cocoa, and ( liocolale .— .*V'/'v.>i should never be purchnsi^l liy 

 a I'aiiner's family in a ground state. They are frequently adulterated, and 

 always lose strength as soon as opened. 



Kutiii<-(jit sometimes are kejit in store until stale. Fresh ones e;in Ik> se- 

 lected by pricking with a pin at the stem end, when, if good, a drop of oil 

 •will ooze out. 



