Food lor That a tablespoonful of turpentine, boiled with your white clothes, will 

 Plants greatly aid the whitening process. 



^^^ That kerosene will soften boots and shoes that have been hardened by 



water, and will render them as pliable as new. 



That thoroughly wetting the hair once or twice with a solution of salt and 

 water will keep it from falling out. 



That salt fish are quickest and best freshened bv soaking in sour milk. 



That one teaspoonful of ammonia to a teacup of water applied with a 

 rag, wijl clean silver or gold jewelry perfectly. 



That salt will curdle new milk, hence, in preparing porridge, gravies, etc., 

 salt should not be added until the dish is prepared. 



That paint stains that are dry and old may be removed from cotton or 

 woolen goods with chloroform. It is a good plan to first cover the spot with 

 olive oil or butter. 



That clear boiling water will remove tea stains; pour the water through 

 the stain and thus prevent its spreading over the fabric. 



That charcoal is recommended as an absorber of gases in the milk room 

 where foul gases are present. It should be freshly powdered and kept there 

 continually, especially in hot weather, when unwholesome odors are most 

 liable to infect the milk. 



That by applying kerosene with a rag when you are about to put your 

 stoves away for the summer, will prevent them from rusting. Treat your 

 farming implements in the same way before you lay them aside in the fall. 



That a teaspoonful of borax put in the last water in which clothes are 

 rinsed, will whiten them surprisingly. Pound the borax so it vvill dissolve 

 easily. This is especially good to remove the yellow that time gives to white 

 garments that have been laid aside for two or three years. 



That a good agency for keeping the air of the cellar sweet and wholesome 

 is whitewash, made of good white lime and water only. The addition of 

 glue or size, or anything of this class, is only a damage, by furnishing organic 

 matter to speedily putrify. The use of lime in whitewash is not simply to 

 give a white color, but it greatly promotes the complete oxidation of effluvia 

 in the cellar air. Any vapors that contain combined nitrogen in the unoxi- 

 dized form contribute powerfully to the development of disease germs. 



How to Preserve Eggs. 



To each pailful of water, add two pints of fresh slacked lime and one pint 

 of common salt; mix well. Fill your barrel half full with this fluid, put your 

 eggs down in it any time after June, and they will keep two years, if desired. 



Estimating Measures. 



A pint of water weighs nearly l pound, and is equal to about 27 cubic 

 inches, or a square box 3 inches long, 3 inches wide and 3 inches deep. 



A quart of water weighs nearly 2 pounds, and is equal to a square box of 

 abouf4 by 4 inches and 3J inches deep. 



A gallon of water weighs from 8 to 10 pounds, according to the size of the 

 gallon, and is equal to a box 6 by 6 inches square and 6, 7 or 7^ inches deep. 



