MISCELLANEOUS. 649 



oorrosion, creating into the pipe; hence, after a little, it will again show through 

 the polish, unless the oil is first used. 



Barrels and Other "Wooden Vessels, to Cleanse.— Barrels for 

 wine, or cider, also vessels for culinary purposes, holding food, etc., are ren- 

 dered fit for immediate use by a solution of sal-soda, says the Journal of GJiern- 

 istry, thus: " An ordinary barrel should be filled half full of water, and a solu- 

 tion of about 2 lbs. of the soda in as much water as will dissolve it, poured in, 

 and the liquids thoroughly mixed by shaking the barrel, which should then be 

 filled to the bung with water, and allowed to remain from 12 to 14 hours; then, 

 after withdrawing the discolored liquid, it should be well rinsed and filled with 

 pure water, and should remain a few hours more, when it will be fit for use. 

 Other wooden utensils may be similarly treated. 



Bemarks. — The soda should be fully dissolved in 3 or 4 qts. of water, by 

 heat, before putting in. If not much musty, 1 lb. of soda will do. 



Cauliflowers, to Raise Successfully.— To raise this delicious spe- 

 cies of cabbage, successfully, it is necessary to plow very deep, and upon a good 

 or well manured soil ; for the roots of the cauliflower, by the middle of August 

 have been known to penetrate to the depth of 3 feet. The main, or upper 

 roots, however, extend horizontally, and are more numerous than the pene- 

 trating ones. The seed should be sown in rich soil, heavily fertilized and well 

 pulverized, in frames, or hot houses, and should be transplanted while small; 

 and, at first, like cabbages, the plants ought to be frequently hoed and the dirt 

 well loosened about them. Every morning was my rule with cabbage, and I 

 always had good ones; but after they are well established, they do not need so 

 much care. 



1. EGGS— How to Preserve Them, Four Plans. —Whatever 

 excludes the air prevents the decay of the egg. What I have found to be the 

 most successful method of doing so, is to place a small quantity of salt butter 

 in the palm of the left hand and turn the egg around in it, so that every pore 

 of the shell is closed; then dry a sufficient quantity of bran in an oven (be sure 

 you have the bran well dried). Then pack them with the small ends down in 

 a layer of bran and another of eggs until your box is full; then place in a cold, 

 dry place. If done when newly-laid, they will retain the sweet milk and curd 

 of a new laid egg for at least 8 or 10 months. Any oil will do, but salt butter 

 never becomes rancid, and a very small quantity of butter will do a very large 

 quantity of eggs. To insure freshness, I rub them when gathered in from the 

 nests; then pack when there is a sufficient quantity.—^. Alexander. 



2. Eggs, to Keep from September to May.— This receipt is from 

 Mrs. Wm. Church, who says: " The best way she finds is to take a pot or pail, 

 or anything convenient, put about an inch or two of bran of any kind — I gen- 

 erally take shorts from flour — being a farmer's wife I generally have it on 

 hand — in it, put a layer of eggs, either end down, close together; then cover 

 with meal, another layer of eggs, and so on until the box is full, occasionally 

 giving it a shake to fill well between the eggs. This plan I have adopted for 

 ^ears with success, and the last when used — which is often the last of April and 



