€4 



A CHEMICAL QUESTION FOR BOYS AND GIRLS, &c. 



l)ecause systematically ; you will never be obliged to 

 eat hot bread because you will bake before your 

 bread is all gone. 



"In the same way with your sewing ; always keep 

 a good supply of garments on hand, and never let 

 your stock run low before replenishing. Make your 

 husband's shirts for the year in the winter season, 

 they will then be comfortable both winter and sum- 

 mer — new garments are too thick for summer wear. 



"There's another thing, Mary, in which you fail 

 now that we' 73 got to talking about it, I'll mention 

 it for your good. You can't xvork and talk too. 

 Some folks can. Now / can sometimes get along 

 just as well with my work and talk all the while — 

 though as a general thing when I am about house- 

 work I dou't want to talk much ; but if I had to, 

 and had the natural faculty of working and talking 

 together, why I'd let the talk go until I could sit 

 down to it. Now when you are sewing, and go to 

 say anything, you drop your work and never take 

 another stitch, till you have said your say. Now if 

 you'd try and think, you could learn to take part in a 

 very entertaining conversation and at the same time 

 keep your fingers flying all the more lively to a 

 merry tune. Learn to take the advantage of your 

 work, my dear, and by the time you are as old as I 

 am, you will be a model house-keeper, I doubt not. 

 I don't pretend to that title myself I am an old 

 fashioned body, and don't know much about new 

 fangled w-iys, but I rather pride myself oa my abili- 

 ties in a good country farmer's kitchen, or as house- 

 keeper for a plain mechanic, or even for Georgie, if 

 he is going to be a merchant." 



A CHEmCM. QUESTION FOB BOYS A5I> GIBLS. E 



A Lcvp of sugar that sinks to the bottom of a tea- 

 cup full of tea which is not stirred, will be two or 

 three times longer in dissolving, that it will if held in 

 a tea-spoon and not stirred in the tea, but retained 

 near the surface. Query: Why does the tea dissolve 

 the sugar faster at its surface than at the bottom of 

 the cup ? 



The fact is curious, and has been observed by 

 thousands who could not give a satisfactory expla- 

 nation of the phenomenon. This is its rationale : 

 sweetened water or tea is heavier than that which is 

 not sweetened; and a lump of sugar held in the tea 

 at its surface, parts with the sweetened fluid at once, 

 for it sinks to the bottom of the cup, which causes 

 tea that is not sweetened to flow in and around the 

 sugar not yet dissolved. This tea becoming in turn 

 heavier by dissolving, falls also ; and in this way a 

 current is kept up until the sugar in the spoon is all 

 dissolved. Sugar at the bottom of the cup soon 

 surrounds itself with a saturated solution of this 

 sweet, whose increased weight keeps the unsweetened 

 tea or coffee above it To some this topic will ap- 

 pear a small matter. Such should remember that 



the fall of an apple was to Newton a phenon 

 of mighty astronomical import. 



If any little philosopher wishes to test the re 

 solubility of lumps of sugar at the bottom a 

 the top of water in a glass, he may proceed ir 

 wise. Procure two lumps of equal size, and 

 both with ink; put one into the bottom of a 

 wine glass and gently fill it with water, and thi 

 another glass of the same capacity with watei 

 hold the lump in a tea-spoon under water, but 

 its surface. The latter will dissolve in less thai 

 the time occupied in the solution of the former 



Yeast Fungi and Ropy Bread. — Micros 

 and chemical researches have satisfied their ex 

 tors that yeast vessicles belong to the lowest 

 of plants. In form they differ not materially 

 the vessicles in mould that grows ahke in breai 

 cheese; but yeast fungi are almost infinitely h 

 volume. It is the small quantity of sugary n 

 in flour formed into a sponge that most favor 

 growth, aided by genial warmth, of yeast vess 

 and if permitted to stand too long, an excess of 

 fungi will render the bread ropy. Bread s 

 never ferment too long, nor be baked too soon, 

 flour, whose sugar is half soured, never forms 

 lent bread ; but soda or saleratus is the be; 

 rective. 



To Cook Hominy. — Wash the hominy i 

 think you must — though we should as soon 

 of washing flour before using it — and put it ii 

 in three times as much water as you wish to C( 

 hominy, and set it where it will become a little ' 

 It should soak at least twelve hours. Boil it i 

 same water in a porcelain lined kettle, until it i 

 still leaving each grain quite whole. Be very 

 ful to keep sufficient water in the kettle to pi 

 the mass from sticking, or it will bum. Whep 

 all the water will be absorbed. Never add S£ 

 butter, or meat to the hominy while cooking, 

 son it after it is done, or leave every one to ad( 

 sugar, butter, or meat gravy to his liking. 



Real "English Plum Pudding." — One f 

 each of flour, beef, suet, sugar, currants and ra 

 four eggs, one pint of milk, spice to the taste ; 

 a bag — alio w no room for swelling, and boil 

 hours. This rule is from an English family. 



Cbanberey and Rice Jelly. — Boil and pre; 

 fruit, strain the juice, and by degrees mix it wi 

 much ground rice as will, when boiled, thicken 

 jelly, boil it gently; stirring it, and sweeten to 

 taste ; put it into a basin or form, and serve 

 cream or milk. 



