1869.1 
AMERICAN AGRICULTURIST. 
34rl 
(Z37~ For other Household Items , see “Basket " pages.) 
The Table—Order and Ornament. 
It is curious to see how much correspondence 
our remark about the use of the fork has called 
out. Some write us to thank us for our advocacy 
of the fork, and others to ask us how it is possible 
to eat mashed potatoes and the like, with the fork. 
We have tried to define our position in this matter. 
What we call “society,” or “good society,” has 
decided that the food should be conveyed to the 
mouth With the fork, and not by the knife. We 
cannot argue about this, and our friends will ex- 
Fig\ 2,-^-THREE-TINED EOItK. 
Fig. 3.— SILVER OR PLATED FORK, 
cuse us from discussing the point. It is as much 
established as that one should not put his own 
knife into the butter, or his fingers into the salt¬ 
cellar. Certain usages become established, and the 
best way is to conform to them. Now about the 
fork. If one has the old-fashioned two-tined fork, 
fig. 1, it is almost impossible to use it in conveying 
food to the mouth. Steel forks are now made with 
three tines, as in fig. 2, and are very comfortable to 
use, but the fork used in all well-to-do families is 
of the shape shown in figure 3. This may be of 
silver or plated ware. Our publishers offer as pre¬ 
miums some excellent plated forks. The writer 
uses these forks and with great satisfaction. Anoth¬ 
er question comes up—“Should green corn be cut 
from the cob or is it proper to gnaw it from the 
cob ?” We say gnaw by all means, if you wish to 
enjoy the green ' corn. All rules of table usage 
should be subservient to common sense, and no 
one, to our notion, ever fully enjoyed green corn 
who did not gnaw it from the cob. Then again we 
are asked as to “passing things.” It is the busi¬ 
ness of every one at a private table where there is 
not a regular waiter, be he guest or otherwise, to 
see that his neighbors are helped to the things be¬ 
fore him. An unobtrusive look at the plates will 
indicate the right time to ask if one will have this 
or that. Now a word to the lady of the family. 
If you ask a guest to take this or that, and he de¬ 
clines, let that settle it, but do not say “do.” 
People, as they average, are very moderately sensi¬ 
ble, and when they politely say “ no,” that should 
be the end of the matter. It is the other side of 
hospitable for the host or hostess to insist that 
one shall take that which he does not want. 
Citron and Citron Melon. 
A correspondent in Texas wishes to know how 
he can convert the citron watermelon into such 
citron as comes in boxes. He cannot do it, as the 
two are very different things. The citron imported 
in boxes is the rind of a large, thick-skinned lemon¬ 
like fruit, preserved in sugar and dried, and has a 
positive flavor of its own. The citron melon is 
a thick-fleshed watermelon, the fleshy part of which, 
tasteless in itself, is only a medium to absorb sugar 
and flavors, and cannot be by any means converted 
into a substitute for the true imported citron. The 
citron melons, so-called, when well grown, are 
used for preserves, without regard to their ripe¬ 
ness. Tlie thick, fleshy portion between the rind 
and the seeds is cut into convenient sized pieces— 
frequently into stars, and other fancy shapes—and 
then preserved in syrup, to which ginger or other 
desirable flavoring material has been added. A 
more decided green color is obtained by first soak¬ 
ing the pieces in a weak alum w r ater. The citron 
melon is, just as watermelon rind, simply a sponge 
to soak up syrup, and this syrup may be flavored 
with whatever may be desired. The transparency 
and attractive appearance of the sweetmeat make it 
a favorite with many, but wo had rather have one 
quince, properly “done up,” than all the citron 
melons that were ever grown? Since the above 
was in type, Aunt Hattie lias- sent her method of 
preserving the citron melon. 
—-—•-—•<»»—---— 
The Care of Lamps. 
A good lamp with good kerosene gives a light so 
fine and steady that those who live in the country 
need not regret the absence of gas. It is true that 
the care of lamps takes a little time, while gas is 
always ready and to be had by turning the stop-cock. 
By a little system andji few simple contrivances 
the labor of taking care of lamps is reduced to a 
trifle. In trimming the wick, do not use scissors, 
but simply scrape off the charred crust with a 
knife. A little practice will enable one to leave a 
perfectly smooth edge to the wick. The metallic 
tube which encloses the wick, whether it be flat or 
circular, should be kept free from all incrustation. 
Even the best oil will encrust it somewhat, and this, 
if allowed to accumulate, will injure the quality of 
the flame. The chimneys must be kept clean. 
Any deposit of dust or smoke upon them causes 
a loss of light. A straight chimney, such as is 
used upon lamps with circular wick, is easily clean¬ 
ed by means of a soft cloth wound around a stick. 
It facilitates the operation to breathe into the 
chimney. When the chimney is not straight, but 
has a swelling or bulge, a curved stick is necessary. 
Figure 3 shows a curved stick to which lamp wick 
or coarse worsted threads are attached. Figure 2 
shows a double cleaner, the two parts of which are 
joined by a rivet. By compressing tbc handles, the 
brushes are spread far enough apart to reach the 
wider portions of the chimney. Figure 1 shows a 
similar contrivance, in which the brushes are at¬ 
tached to an elastic wire handle. Even with the 
best of care chimneys will require to be oc¬ 
casionally washed with hot and strong soapsuds. 
Feather Dusters. 
Small feather dusters are most convenient to 
have in the household, and are much preferable for 
most purposes to the turkey wing which is so fre¬ 
quently used. Great quantities of these dusters, 
both large and small, are made and sold. The 
larger ones are made of various kinds of imported 
feathers, while for the small ones the feathers of 
the barn-yard fowls will answer a good purpose. 
When fowls are killed, preserve the longer feathers 
with care, especially the tail feathers of the male 
birds. The peculiar form of the duster, figure 1, 
is given to it by the shape of the lower part of the 
handle to which the feathers are attached. The 
shape of this handle is shown at the right hand in 
fig. 2. There are at the bottom three cones termi¬ 
nated by a knob, which last has a groove to hold the 
string. One handy with the jackknife can readily 
whittle out such a stick, and by the aid of sand¬ 
paper make the handle part smooth enough to be 
painted. In attaching the feathers the shortest 
ones are put on first. A knot is made in the bind¬ 
ing string like that shown in the lower part of fig, 
2, and the manner of putting it on is shown in tho 
same figure; a row of short feathers is put on, and 
then the string is carried to the notch above, a row 
of longer feathers put on, and then again, when tho 
longest and handsomest feathers are used. When 
all are securely bound and tied, a conical cap is put 
over, to conceal the fastenings and give a finish to 
the work. This cap may be of thin leather, or of 
some brightly colored fabric. We have seen red 
flannel used with good effect. The whole is made 
to look more workmanlike by clipping off the 
ends of any feathers that protrude too much. 
— -i» . -*—«*- 
Household Talks. 
BY AUNT HATTIE. 
A lady from Michigan wants Aunt Hattie to give 
the best method of packing butter for market and 
home use, also a recipe for apple jelly, and one for 
citron melon preserve. The butter question goes 
on the table for the present,—not but what it is an 
important one, but. partly because its importance 
demands more attention than the Talks allow, and 
partly for the reason that I design to write a separate 
article treating on the cheese and butter subject. 
Citron Melon Preserve. —Cut the melon in 
slices an inch wide, pare, and take off the pulp 
so as to leave the surface smooth and even; 
leave it in lengths or cut into squares accord¬ 
ing to fancy. Weigh the melon, and to each pound 
allow one pound of good white sugar, and one 
large or two small lemons. Put the citron into a 
porcelain kettle, cover with clear water, and boil 
geutly until a straw will penetrate the fruit readily. 
Cut the lemons in slices and take out the seeds, and 
after the melon is removed from the water, put the 
lemons in and let them boil a few minutes. Re¬ 
move, and add the sugar, and if you judge that there 
will not be sufficient juice to cover the whole when 
done, add a little more water. Boil until clear, 
skimming if necessary, add the melon and lemon, 
boil a few moments all together, and afterwards 
