86 
AMERICAN AGRICULTURIST. 
a Chemist, and had the essential implements to 
weigh out each substance in just the right pro¬ 
portion ; but unfortunately for the neutralizing 
theory this is not the case. Teaspoons and guess¬ 
work are very crude balances for determining the 
just proportion of each ingredient. The result is, 
we think, in almost every case there is an excess 
either of the acid or salt. This being the case, 
it will be seen at once that whatever effect would 
result from the use of either the tartrate of potash 
or the bi-carbonate of soda without the aid of the 
other as a neutralizer, will result where there is 
an excess of either the acid or the soda—and that, 
in the exact proportion of the excess. 
In arguing that the use of soda was not inju¬ 
rious because it was neutralized by the acid, M. 
D. has virtually admitted that when not thus 
neutralized it (the soda) is injurious. Now does 
any one suppose that there is more than one case 
in ten thousand where soda and tartaric acid are 
used, in which the house-wife happens to get exact¬ 
ly the right proportions'! Suppose she chance 
to get the exact proportion one time in a thou¬ 
sand, then according to the theory there will be 
nine hundred and ninety nine times that the use of 
these substances will be injurious, because not 
in the exact proportions. 
It is well known that the gastric juice is acid 
in its reaction, by virtue of the presence of free 
Hydrochloric acid in the proportion of about 3 
parts in 1000. It is pretty generally agreed among 
Physiologists that to the presence of this acid the 
gastric juice owes its solvent powers. An excess 
t herefore of bi-carbonate of soda, or any other al¬ 
kali would in a measure neutralize and destroy 
the digestive powers of this fluid. As the 
albumenous substances are only acted upon by 
the gastric juice ; and, as its solvent powers de¬ 
pend in a great measure upon the presence of 
Hydrochloric acid, it will be readily seen that in¬ 
digestion in some measure will be the result. 
But there is a great portion of our food which is 
not affected by the acid juice of the stomach but 
is reserved for the action of the alkaline secre¬ 
tions of the pancreas and liver. To this class of 
food belong starch, sugar, gum, cellulose, oils, 
fats, alcohol, etc., all of which depend for their 
solution upon the alkaline fluids they meet in the 
duodenum. If now there is an excess of the acid 
instead of the soda, the digestion of these impor¬ 
tant substances would be materially impeded. 
But as we have been notified to be short in our 
articles, I must close with the subject but barely 
begun. L. D. J—, M. D. 
Morrison , 111. 
Entertaining our Friends—Chamber Fur¬ 
niture, etc. 
BY ANNA HOPE. 
We ail like to make our visitors comfortable, 
and to have them take with them pleasant me¬ 
mories when they leave us. To secure this it is 
not necessary to devote all our time to them, nor 
prepare a sumptuous table, or an elegantly fur¬ 
nished chamber. The heart’s welcome is the 
first requisite, and that has the magical power of 
casting a rosy light over what else, might be as 
cheerless as the arctic snow when the sun is hid¬ 
den. Mere words of welcome are of but little 
value, yet when words are freighted with love, 
they are as precious as pearls.—Cultivate, then, 
not only kindness of heart, but kindness of man¬ 
ner, and kindness of expression. I have often 
thought of the tenderness, and fullness, and free¬ 
dom, with which Jesus expressed his love for his 
disciples, as an example for us in our intercourse 
with our friends. 
We can not., of course, treat all guests with 
equal cordiality, for we can not love all alike ; 
yet we can always be courteous, and, if we seek 
it, can almost always find some reason for a 
warmth of manner, that will be agreeable to 
those who visit us. It is a pleasure to confer 
happiness, and this of itself is enough to make 
our hearts glow, and it brings its own exceeding 
great reward to ourselves, even when but for this 
we should prefer to be alone. 
If our time be necessarily so occupied that we 
can give but little of it to our guests, let us tell 
them so, and provide for them other means of en¬ 
joyment, or leave them to their own resources. I 
think it is generally more pleasant for a visitor to 
have some hours of the day to herself, unless the 
visit must be very brief. To talk incessantly 
from morning till night is wearisome, if the 
friendship be not of the most intimate character, 
and even then there is most exquisite happiness 
in quietly enjoying the presence of the beloved. 
There are thoughts and emotions so delicate and 
spiritual, that we have no words for them. They 
are perceived by the soul, and are spoken by the 
soul without audible language. Silence then be¬ 
comes more eloquent and communicative than 
speech. 
We must be careful not to let a guest think 
that she increases our cares, or if she does, we 
must make her feel that the pleasure of her com¬ 
pany more than counterbalances it. I am not coun¬ 
seling falsehood, for I believe we can be both 
true and courteous at the same time. If our 
hearts are loving, we regard the happiness of 
others as we do our own, and we find much of 
our enjoyment in making others happy. 
See that the guest chamber is provided with 
all that is necessary to comfort. Be sure there 
is soap on the wash-stand, and that the soap- 
dish is clean. Have plenty of water in the 
pitchers, and do not forget the tumbler for brush¬ 
ing teeth. Provide a pail or tub, or something of 
the kind for slops. The painted tin sets, which 
comprise a pail for water, and another for slops, 
and a foot tub, are desirable. Have a variety of 
towels, coarse and fine, on the bars, or in the 
wash-stand drawer. A wash-cloth is convenient. 
These may be made of the same material as the 
towels, and should be hemmed. Do not use rags 
either for yourself or your friends. Wash-cloths 
knit of tidy cotton are soft and nice. A soft 
sponge is good, but unless it is your own it does 
not look as inviting as a clean, fresh cloth. 
It is well to have a few books in a guest cham¬ 
ber. If they be of the right kind, they will drive 
away any solitariness that may seek to enter. 
Pen, ink, and paper, too, are desirable. A low 
chair, or an arm-chair, or a rocker, arc comforts. 
Small boxes about the size of ordinary soap¬ 
boxes, with the cover hinged on and neatly cov¬ 
ered, are very convenient. So are larger boxes, 
especially if there be but little closet-ioom. A 
hassock, or footstool of some kind, is useful. 
If visitors, ladies or gentlemen, call without 
their baggage, to pass the night with you, furnish 
them with a night-gown, and have a nice brush 
for their use. A little whisk broom is often con¬ 
venient. Have pins, both large and small, on the 
cushion, and a box of hair-pins on the bureau. 
Have also matches in a proper safe, and a vase, 
or something of the kind, to receive the burnt 
matches. A shell lying on the bureau or sus¬ 
pended near it, is prettier than most vases, for 
this purpose—as it also is for flowers. 
When you have done all you can for your 
guests, do not trouble yourself with the thought 
that you have not made the visit pleasant to 
them. Above all, do not tell them so, and thus 
compel them, if you have failed in this respect, to 
tell an untruth, or wound your feelings. 
If you wish your friends to prolong their visit, 
invite them to do so, as earnestly as you please, 
but do not so urge them, as to make it difficult 
for them to go if they consider it, for any reason, 
best to leave you. It is as true hospitality to 
“ speed the parting,” as to “ welcome the com¬ 
ing guest.” 
Oil the Doors and Locks. 
A creaking door is always a nuisance. Its 
noise is unpleasant to all, and particularly dis 
tressing to the sick. With a feather occasionally 
introduce a little oil or even melted tallow or lard 
into the joints of the hinge, and all will go 
smoothly. Locks should also be kept well oiled. 
Apply a little oil to the blade of the key, and also 
to the bolts, especially to the side of the bolt that 
strikes the catch or holder, when shutting the 
door. This will prevent the necessity of “slam¬ 
ming,” saving much patience and lessening the 
wear of the door and the parts around it. Once 
in a while take off the lock and oil all the parts 
within, where there is friction ; it will work easier 
and last very much longer. 
*-- '■ JO -ft'I gT -*•-»«- 
Blocks for Doors. 
Every one has noticed unsightly places on the 
walls behind doors, where the knob, or key of the 
door has broken away the plastering by being 
brought against it when the door was thrown 
back. This may very easily be avoided by fast¬ 
ening a small block on the floor, against the base 
board, the block being sufficiently long to keep 
the knob clear from the wall. The block will 
look neater if covered with carpet. This is bet¬ 
ter than a movable block or brick which is some¬ 
times used, as it is always in the place when 
wanted ; while the movable blocks, being nice 
play things for children, are often removed. 
-■»-.——«r-an»——. *---- 
Lamp Lighters 
Although matches are very cheap, they should 
not be wasted. Many of them can be saved by 
having small papers rolled up spirally, ready upon 
the mantel or other convenient place to light the 
lamps or candles. ' The making of them will be 
just the thing to amuse some of the little folks 
who are so often asking for something to do ; and 
who will be pleased to do something useful. A 
paste-board box neatly covered with fancy paper, 
in which to keep the lamp lighters, may be made 
a pretty mantel ornament. We have seen hand¬ 
some ones of perforated card-board, embroidered, 
and trimmed around the upper edge with chenille. 
Recipes. 
Home-made Husk. 
This recipe and the following three were con¬ 
tributed by the lady who made the muffins, des¬ 
cribed last month (page 55), and one of our asso¬ 
ciates vouches for their excellence : Boil and 
mash two good sized potatoes ; add to them a 
teacup of yeast, and flour sufficient to make a 
good sponge, and 1 quart milk, 1 lb. sugar, and £ 
lb. butter. This should be kneaded soft, and left 
to rise over night. When quite light make into 
small cakes, and bake in a quick oven. 
Cocoanut Cake. 
Not the candy known by that name, but a baked 
cake that was exactly to our taste at a festival or 
gathering under the auspices of the Daughters of 
Temperance on New-Year’s Day. We marked 
it “approved” and asked for the directions, 
which were given as follows : Rub together 1 lb. 
sugar, £ lb. butter, and the yolks of five eggs 
