r : 



,• l^-nj -TO liftfT^^FrTT^w;?*'^ 



I bleached my wick very white, and 

 gently twisted it around small cane rods; 

 allowing for one dozen candles to weigh two 

 pounds, I put on wicks for fifteen dozen 

 candles for the 34 pounds tallow. When 

 the tallow was hot, I put halt an ounce of 

 oil of bergamot in, which perfumed it sweet- 

 ly. I then dipped the candles in the usual 

 way, making them rather shorter for sum- 

 mer, but as large as mould candles. When 

 done, the end of the wick should be dipped 

 in turpentine to cause them to light quickly, 

 and the candles are ne plus ultra. Talk 

 of a perfumed breath, it is iiot more agree- 

 able than a perfumed caudle. (I think I 

 deserve a patent for my invention, but I 

 will give it to your readers gratis.) We 

 dipped them in two hours, and did not have 

 one drop of tallow on the floor! We had 

 two or three pounds left — it is not well to 

 dip too close. We dipped them twice over 

 after cutting off the ends, and as the weathei*' 

 was cool we boxed them immediately, to 

 keep them^frora cracking, putting paper 

 between each layer. I am sure they will 

 be hard all summer, and as good as the star 

 caudles. . 



-<•»- 



To Keep Butter Hard and Cool. 



A writer in the Scientific American re- 

 commends to the ladies a very simple ar- 

 rangement for keeping butter nice and cool 

 in the hottest wef»iher. Procure n. large, 

 new flower pot of sufficieut size to cover the 

 butter plate, and also a saucer large enough 

 for the flower pot to rest in upside down ; 

 place a trivet or meat stand, (such as is 

 sent to the oven when a joint is baked) in 

 the saucer, and put on this trivet the plate 

 of butter; now fill the saucer with water, 

 and turn the flower pot over the butter, so 

 that its edge will be below the water. The 

 hole in the flower pot must be fitted with 

 a cork; the butter will then be in what we 

 may call an air-tight chambtr. Let the 

 whole of the outside of the flower pot be 

 then thoroughly drenched with water and 

 place it in ascoola place as you can. If 

 this be done over night, the butter will be 

 as "firm as a rock" at breakfast time; or, 

 if placed there in the morning, the butter 

 will be quite hard for use at tea hour. The 

 reason of this is, that when water evapor- 

 ates, it produces cold ; the porous pot draws 

 up the water, which in warm weather 

 quickly evaporates from the sides and thus 

 cools it, and as no warm air can now get at 

 the butter it becomes firm and cool in the 

 hottest dav. 



A Talk with Farmers' WiTes. 



Bread. — Dry bread, crusts, stale biscuit, 

 etc., I always soak in warm water, mash 

 fine, and mix with milk, when I make bread. 

 The loaves will not be so white, but will be 

 moister — besides, it is economical, and 

 evey housewife must be saving, these hard 

 times. All the cold potatoes that are not 

 hashed with meat, come to our table the 

 second time metamorphosed into light loaves 

 of bread. 



Meat. — The best way to use pickled 

 pork, if it is too salt, is to cut it in slices, 

 and soak it over night in milk and water, 

 then roll each piece in flour, and fry in a 

 little butter, the same as fresh fish. It is 

 nice for a change. 



Beans. — For laboring men at this season 

 of the year, there is nothing more cutritious 

 and wholesome; besides, there is no other 

 food of which a little will go so far and do 

 so much good. Boil them three hours in 

 plenty of water, with a piece of pork to 

 flavor them just right. Put in pepper as 

 soon as they come to the boil ; when cook- 

 ed, a lump of butter and some cream or good 

 milk. The meat and butter generally 

 makes salt enough. If there is plenty of 

 soup about them, take them to the table in 

 a deep dish lined with bread crumbs. 



Salt Fish. — My way of cooking salt fish, 

 is to soak them well, then wrap and tie 

 them in a piece of old thin white muslin, 

 and boil them in plenty of water. Untie 

 carefully, so they won't break to pieces, and 

 season with butter and pepper. 



Rice. — My way of cooking rice, is to boil 

 a pound or more until every grain is soaked 

 through and swelled to its biggest, salt to 

 the taste, and put it away in the coolest 

 corner of the cellar. For supper, I pour 

 cold thin cream well sweetened over it, and 

 season with nutmeg or lemon. It is cheap 

 and healthy food, and very good for children, 

 but no better than 



Thickened Milk, made the good old way 

 of rubbing an egg or two in flour, and then 

 dropping the thickening into new boiling 

 milk. Set away till cold, and pour over it 

 sweetened milk or cream, and season the 

 same as the boiled rice. One would be sur- 

 prised at what a nice light dish it makes for 



a farmer's supper table. 



>•> 



Matrimonial Memorandum. — A gentleman 

 who did not trust to his memory, wrote in his 

 memorandum book — "Must be married when I 

 get to town." 



4*^ — 



B^. Regard the interests of others as well 

 as your own. 



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SSI 



