190 
AMERICAN AGRICULTURIST, 
[May, 
us a pretty frame constructed wliolly of wheat or 
rye straw, cut and joined in 
the manner shown in fig. 3. 
The straws should of course 
be large and firm. They are 
easily shaped with a sharp 
knife, and then fastened with 
glue, or strong gum arabic, 
or other adhesive material. 
By applying black or other 
color to portions of (lie straw 
a very neat variegated frame 
is produced. The one sent 
_ to us is 6 inches high, and 4 
Fig.2. STRAW FRAME. ^ Qn the outside, 
but they may be of smaller size if desired. 
- a-. —«a i—- >~o> -- 
Household Talks. 
BV AUNT HATTIE. 
This morning was so bright and pleasant that 
I set Mary to clean the windows—and she has been 
at it all day, except for an hour at noon, when she 
prepared a simple dinner, and then cleared away 
again. Nothing adds so much to the cheerful and 
healthful aspect of a house as clear, bright window 
panes. We have had so much cold and freezing 
weather this winter that it has been impossible to 
keep them looking as nicely as we could wish. My 
neighbor, Mrs. 15., says that she cannot understand 
how it is that w'e manage to find girls that are -will¬ 
ing to do extra work, as she calls it. The trouble 
with her is this: when she finds that her house or 
windows need cleaning, she asks the girl in a half- 
frightened, hesitating tone, if she feels like doing 
it, and wishes she would clean this window or that 
for they arc very dirty. Of course Bridget thinks 
that as the mistress appears to care so little about 
it, it is quite unnecessary for her to take much 
pains, and consequently the work is but half done, 
if done at all. Now, when I have made up my 
mind that certain work needs to be done, I accept 
the first convenient and pleasant day, and say to 
the girl in a firm, decided, but agreeable tone of 
voice, “ Mary, I wish you to clean such and such a 
room to-day, or such and such windows; I want 
them thoroughly washed with clean, warm water 
and soap. I hope you will be very particular with 
the corners of the sashes, &c.” I then provide for 
her use some good cleaning and drying cloths from 
a bag kept for this purpose. While the work is 
going forward, I occasionally inspect it, making 
such suggestions as may be necessary, thus teaching 
the girl something, and at the same time showing 
her that I take particular interest in the work itself. 
I have taken down the parlor lace curtains, intend¬ 
ing to wash them and do them up again. I always 
attend to this matter myself, as they are quite 
handsome and I do not like to risk having them 
torn. The judgment of help is not to be relied on 
in such things, and the meshes of the lace may be 
easily torn through a little hard rubbing or too 
careless wringing. We have always been in the 
habit of soaking the curtains for two or three days 
previous to washing—changing the water (which 
should be warm) every day. It is astonishing how 
much of the dirt and yellow will be removed in this 
way, making it almost unnecessary to rub them 
much at the final washing. After coming from the 
boiling and bluing, they will be beautifully clean 
and white. I find a wringer indispensable for cur¬ 
tains, as it preserves the lace from breaking, and 
makes the starching process so much easier, and 
smoother in result. Many persons who have lace 
curtains for the first time are quite at a loss as to 
the proper way of getting them up when they be¬ 
come dirty, and many are the ludicrous attempts 
to iron them in the same way w r e iron those made 
of muslin. Of course the lace stretches entirely 
out of shape, and the work is abandoned in disgust. 
The proper way to finish them after starching is 
this: Prepare a large spare room by removing all 
the furniture, and sweeping and dusting the carpet 
very carefully. Spread the curtains one by one 
smoothly and evenly over the lloor, and when all 
are done, lock the door and let them remain for a 
day or two, or until dry. They will then be ready to 
hang again in the parlors. Some persons pin them 
to the carpet, but I prefer to merely spread them. 
If there is danger of the floor or carpet soiling 
them, clean sheets may be laid down first, but I 
have never myself found this precaution necessary. 
Edward and I took dinner with Mrs.. S., yester¬ 
day. She is considered one of the best housekeep¬ 
ers in the town. Her house is delightful, and 
everything is kept scrupulously neat and clean, but 
I was much astonished at the singular manner in 
which the roast chickens were brought to the table. 
They actually stood on all fours. You laugh and 
say a chicken has but two legs, but these hapless 
creatures were allowed to use their wings for fore¬ 
legs, and actually rested themselves in this fashion. 
The necks, instead of being neatly pushed under 
the skin and tied, were allowed to protrude fright¬ 
fully. Their appearance was ludicrous in the ex¬ 
treme. Of course it was necessary to turn them on 
their backs before the carver could cut them up. 
I have seldom found a new girl competent to dress 
poultry or game properly for the table, but after 
showing her once or twice she is able to do so 
under my superintendence. I say under my super¬ 
intendence, because I make it a point to see all the 
poultry prepared before my own eyes. There are 
so many little details of cleanliness to be observed 
that I prefer to do so, that we may eat with a better 
relish. The gizzard, heart, and liver, of a chicken 
intended to be roasted, should be removed care¬ 
fully, cleaned, and set aside until the fowl has 
been singed and washed. With a sharp knife make 
a small incision in the flesh of each wing. Place 
the gizzard in one and the liver and heart in the oth¬ 
er, bring them forward to the side of the breast, and 
pass the extremity of the wing backward in such 
a way as to turn the wing. Place one hand firmly 
on the breast, and with the other push the legs up¬ 
wards towards the breast and under the wings, se¬ 
cure all together with skewers and a little string, 
sew up the lower incision, also the skin around 
the neck.—Turkeys may be thus dressed, omit¬ 
ting the gizzard and liver, which would be too 
tough roasted and should be reserved to make gravy. 
- -v-C*.- 
Larger Yards About the House. 
The housekeeper’s department honestly extends 
a little outside of the house, where she plies her 
industries. This is conceded in many parts of the 
country, and she reigns quite as vigorously in the 
kitchen garden, the flower border, and the front 
yard, as in the kitchen and parlor. Every shrub 
and vine about the house she has planted, and 
every available spot between the frontdoor and the 
gate bears the mark of her taste. Alas, that where 
land is so cheap, and flowers and ornamental 
shrubs so plenty, there should so often be no room 
to plant them ! The great majority of farm-houses, 
even in the older parts of the country, stand di¬ 
rectly upon the highway, and there is no protection 
for anything that might be planted. In many cases 
the yard allowed is not half the size of the house, 
even where it would not encroach upon the street. 
The first step toward improvement about these 
desolate homes is a larger space inclosed for orna¬ 
mental purposes. The lord of the mansion often 
cares nothing about it, but the wife and mother 
does, and for the sake of her rising family she ought 
to have it. She is fairly entitled to a cheerful out¬ 
look from her window, a spot sacred to grass and 
flowers, where pigs and poultry do not intrude. 
The inclosure need not be expensive. Any thing 
that will turn cattle and allow the prospect of pro¬ 
tection to the trees and shrubs that may be planted 
will do to begin with. Much display in fencing is 
not in keeping with the usual surroundings of a 
farm-house. We want to see trees, shrubs, and 
vines, much more than in the town. Once secure the 
place for planting and the planting will be likely to 
follow. We hope to see a general movement on the 
part of our housekeepers this spring for the en¬ 
largement of the yards about their houses, for the 
reason that if they do not move in it, it is not 
likely to be done—at least not very thoroughly 7 . 
How to Put Out Clothes on Fire. 
When clothes take fire from the upsetting of a 
lamp, or other accident, severe burns are made, or 
life is lost, for want of proper action. The first im¬ 
pulse of the burning person is to cry out in the 
fright, and to run to the open door, which only 
fans the flame; and the bystander generally tries 
to put out the flame with his bare hands. A little 
presence of mind will save great injury and suf¬ 
fering in such cases. If the blaze is but just start¬ 
ed, it may be subdued by falling instantly upon the 
floor and thrusting the burning part of the dress 
under the person. One standing by at such a time 
should seize a woolen blanket, shawl or cloak, or 
any woolen fabric at hand, and spreading it out 
higher than the head, run boldly to the unfortunate 
person, throw his arms about the neck and envelop 
him or her in its folds as tightly as possible. This 
instantly smothers the fire and saves the face. 
Throw the person upon the floor immediately, 
and the moment of greatest danger has past. _ 
If the burn is severe, a physician should be called 
at once, but in the mean time something may be 
done to relieve the pain. One of the most sooth¬ 
ing applications is a liniment made of one part of 
raw linseed oil and two of lime-water, applied on 
cotton. In the absence of these materials cover 
the parts freely with flour and put over a coating of 
cotton to exclude the air. Putting the burned por¬ 
tion in cold water affords a momentary relief, but 
interferes with the future recovery from the injury. 
Dressing for Salads. 
Most people relish a nice salad at this season of 
the year, and it would be still more prized if the 
needed dressing were at hand. The essential ingre¬ 
dients are : good cider vinegar, pure mustard, fresh 
eggs, and sweet oil made of olives—not of lard. 
Begin with a teaspoonful of dry mustard in a soup 
plate; add nearly an equal quantity of salt, a lit¬ 
tle vinegar, and beat to a paste; then add the yolk 
of a fresh egg, and after thoroughly rubbing and 
mingling all with a silver fork or spoon, add about 
half a tablespoonful of sweet oil, and stir until it is 
smooth. It will probably then have a shining, greasy 
look ; add a few drops of vinegar, and it will, when 
stirred, at once thicken up, and lose the greasy look 
entirely. When all is smooth and uniform, add more 
oil, and again, a very little vinegar, if necessary, to 
produce the same effect. Our rule is to add as 
much oil as we can cause to be entirely taken up, 
and to stop before either the addition of more oil 
or vinegar will cease to thicken. The dressing 
should be smooth as whipped cream, and this, in¬ 
deed, thoroughly beaten up with the white of the 
egg or eggs, is an addition to the dressing which 
increases its delicacy and deliciousness. In a good 
salad dressing the oil loses its oiliness, but pervades 
the whole with its flavor, and while the sharpness 
of the mustard, salt, and vinegar, entirely disap¬ 
pear, each ingredient adds a peculiar piquancy to 
the agreeable compound, which by contrast only 
hightens the crispy freshness of the lettuce, and 
brings out its flavor. The egg may be omitted, 
and you will still have a nice dressing, if the oil is 
good. Lettuce, water cress, endive, and celery, 
make fine salads. Dandelion, sorrel, and some oth¬ 
er plants, are occasionally used. Salads are very 
appetizing, and may well have a place every day 
upon the table. Sweet dressings and cooked salads 
are not to our taste; many, however, like them. 
Btecipe for l>i*essis!g- by Mrs. 
.4. M. Herr .—After every possible precaution has 
been taken by careful picking and thorough wash¬ 
ing, to have the leaves free from sand or soot, I 
prepare a dressing by adding to a pint of water and 
vinegar, a tablespoonful ofsour cream, a tablespoon¬ 
ful of sugar, a pinch of salt, and a well beaten 
egg. Then when this mixture is boiling, I pour it 
over the lettuce leaves, they having been ivell 
drained, and cover in a close fitting tureen, for two 
or three minutes. If the lettuce is not very tender 
the dressing may be poured off, and again boiled 
and applied. This quantity is for six persons. 
