No. 7. 



Chapter of Recipes and Hints. 



231 



ware, in particular may be toughened in this 

 way. A handful of rye or wheat bran thrown 

 iu while it is boiling, will preserve the glaz- 

 iiiQ-, so that it will not be destroyed by acid 

 ■ salt. 



Iron loare. — New iron should bo very 

 oradiialiy heated at first, after it lias become 

 inured to the heat, it is not as likely to crack. 



To prevent chapped hands. — A French 

 writer recommends the U'^e of potatoes three- 

 tburtlis boiled, as a substitute for soap. They 

 prevent chops in the hands in winter, and 

 keep the skin soft and healthy. 



Drittania ware. — Brittania ware should be 

 first rubbed gently with a woollen cloth and 

 sweet oil : then washed in warm euds and 

 nibbed with soft leather and whiting. Thus 

 treated, it will retain its beauty to the last. 



Salve for inflamed icoiinds. — Lard which 

 lias been melted and cooled in fresh water 

 four or five times in succession, and then 

 simmered with sliced onions, and strained, 

 makes a most excellent salve for wounds in- 

 fiamed by taking cold. 



To clean brass. — Clean a brass kettle be- 

 fore using it for cooking, with salt and vine- 

 gar. Brass andirons should be cleaned, done 

 up in papers, and put in a dry place during 

 the summer. Vinegar or vitriol w^ater mixed 

 with rotten stone is a good preparation for 

 cleaning brass of any kind. 



Soap. — Use hard soap to wash your clothes, 

 and .~oft to wash your floors. Soft soap is so 

 slippery that it wastes a good deal in wash- 

 ing clothes. 



Horse-Radish. — It is easy to liave a sup- 

 ply of horse-radish all winter. Have a quan- 

 tity grated while the root is in perfection, 

 put it in bottles, fill it with vinegar, and keep 

 it corked tight. 



Note. — It is very much improved by keep- 

 ing in this way if kept from the action of the 



Boil your molasses. — When molasses is 

 used in cooking, it is a prodigious improve- 

 ment to boil and skim it before you use it. 

 It takes out the unpleasant raw taste, and 

 makes it almost as good as sugar. Where 

 molasses is used much for cooking, it is well 

 to prepare one or two gallons in this way at 

 a time. 



To preserve Suet. — Suet keeps good all 

 the year round, if chopped and packed down 

 in a stone jar, covered with molasses. 



To prevent woollens from shrinking in 

 washing. — Woollens should be washed in 



very hot suds, and not rinsed. Lukewarm 

 water shrinks them. 



Under Berfs.— Barley straw is the best for 

 beds ; dry corn husks slit into shreds are bet- 

 ter than straw. 



Do not wrap knives and forks in woollens. 

 Wrap them in good strong paper. Steel is 

 injured by lying in woollens. 



Never allow ashes to be taken up in wood, 

 or put into wood. Have important papers all 

 together, where you can lay your hand on 

 them at once, in case of fire. 



The oftener carpets are shaken the longer 

 they will wear ; the dirt that collects under 

 them grinds out the threads. 



If you wish to preserve fine teeth, always 

 cle;m them thoroughly after you have eaten 

 your last meal at night. 



For a cold and hoarseness. — Boil a mid- 

 dling sized turnep, lay it in a common saucer, 

 and pour on it three table-spoon fulls of com- 

 mon molasses; the juice of the turnep is ex- 

 tracted, and forms a syrup which will be found 

 very efficacious in removing the hoarseness 

 and sore throat of a common cold. 



Corn Lamp Oil. — We have been using 

 corn lamp oil for some time past, and are 

 greatly pleased with it as a light dispenser. 

 It burns freely and clear, affording a strong 

 brilliant light from the common lamp. It is 

 free from any disagreeable smell in burning, 

 and costs a third less than good winter sperm 

 oil. So far as we have tested it, w-e give 

 corn lamp oil the decided preference. 



Pig Trough. — Take two pieces of board 

 or plank of the length that you wish your 

 trough ; put two of their edges together at 

 risfht angles; thus V, and nail them strong. 

 Then take two pieces something longer than 

 the trough is wide, and nail upon the ends. 

 Then take some clay mortar and fill up the 

 chinks to prevent its leaking, and it is done. 

 The food settles down in the angle at the 

 bottom of the trough, and the pig will lay 

 his sharp under jaw into it completely, while 

 the long ends prevent its being upset so easily 

 as the old kind. Any body, who can saw a 

 board off, or drive a nail, can make one. If 

 you have no trough for your pig, just try your 

 hand at making on this plan. — Gen. Far. 



Every man is responsible for his own acts, 

 and for the acts of his agents, within the scope 

 of their authority. 



Promote not an unworthy man ; it disgraces 

 humanity. 



A moment of time is a monument of 

 mercy. 



