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DETROIT, AUGUST 19,1884

THE HOUSEHQLDE-WSsupplement

 

 

WHO WILL CARE FOR YHE BABY?

 

Says Joe to Sam, in ﬁerce debate
Upon the woman question:
“ You’ve answered well all other points,
Now here‘s my last suggestion:
When woman goes to cast her vote-—
Some miles away, it may be—
Who then, I ask, will stay at home
To rock and tend the baby?"

Quoth Sam: “I own you’ve made my case
Appear a. little breezy;
I hoped you’d pass this question by
And give me something easy.
But, as the matter seem: to turn
On this one as its axis,
Just get the one who rocked it when
She went to pay her taxes.”
-—-—ow

TABLE ETIQUETTE.

 

 

El See wishes some one to tellher, from
their individual experience, what is the
usage of society at dinner parties, more
particularly with regard to the arrange-
ment at table.

In the ﬁrst place, it is not customary,
nor desirable, that the husband should
give his arm to his wife on leaving the
parlor for the dining room. It is suppos-
ed they have sufﬁcient occasions forcon-
versation and enjoying each other’s com—
pany, and the object of a dinner party is
to give opportunity for a “ feast of reason
and a ﬂow of soul ” on the part of those
who seldom meet. Therefore in “socies
ty” wedded pairs are “mismatched,” since
at a large dinner party the enjoyment of
each guest depends on those who sit be—
side him. I remember, however, that at a
dinner party I once attended the
hostess was disconcerted, the company
amused, and the husband “ all broke up”
by a woman who insisted on going out to
dinner with “John,” although "John”
had already offered his arm to a lady in-
dicated by the hostess, while her own es-
cort stood by her side with elbow con-
veniently crooked. It is needless to say
the poor woman was from “Wayback,”
and unhappily that most pitiable of all
objects, a jealous woman without sense
enough to control herself in the presence
of others.

At a small dinner party the hostess, at
her place near the parlor door, in readi-
ness to greet each guest, mentions to each
gentleman the lady whom he is to take in
to dinner, introducing him if he is un~
acquainted. At more formal entertain-
ments each gentleman ﬁnds in the dress-
ing room an envelope with card bearing
the name of the lady put in his charge; at

urge dinner parties a plan of the table,
ndlcating the seat he' is to Occupv, 15 also

 

enclosed. If the gentleman is unacquaint-
ed with the lady whose name is on the
card, he is to inform the hostess as she
welcomes him, and she will present him.

“ My lady is Served,” was the pompous
announcement of the solemn butler of
“Sir Pitt Crawleys establishment,
“ Dinner is served” is in better form than
“ Dinner is ready." The hostess, even if
want of or inexperienced help compels
her to leave the parlor for a ﬁnal glance
at her table, should be in the parlor when
this announcement is made. The host
gives his arm to the lady in whose honor
the feast is spread, or to the oldest or most
distinguished. The guests follow at pleas-
ure, the hostess cwminglast with the gen-
tleman most to be honored, most frequent-
ly the husband of the lady who has just
left the room with the host. The host, if
the party is small, ind'cates by a gesture
the place ea rh gentleman is to take, who
seats his lady at his right, taking his seat
immediately. If place has been indicated
by cards, each gentleman ﬁnds his own
seat. It is “proper ” to commence eat-
ing as soon as one is helped, without wait-
ing for others. It seems hardly necessary
to say that soup should be eaten quie ly
from the side of the spoon; food conveyed
to the mouth with a fork, and the napkin
not used as a baby’s bibs but spread in the
lap, yet how often some such little
nicety of etiquette is disregarded!

When the dinner is over, the h0stess
looks to the lady whom her husband has
taken to the table, and bows slightly.
This is the signal for the guests all to
rise; the ladies leave the room, the gentle-
men follow, or remain for coffee and
cigars. It is always allowable for a gen-
tleman to decline further refreshment and
pass to the parlor when the ladies go, and
none should linger too long in the dining
room.

A dinner party is the most formal of
entertainments, demanding one’s best
dress and “company manners.” A11 in-
vitation, once accepted. is to be regarded
as a binding obligation. To be late is a
great breach of etiquette. 'Tlie hour is
of course always named in an invitation,
and the guests are supposed to arrive not
more than ﬁfteen or twenty minutes be-
fore that time. An invitation to dine
does not imply that you are to spend the
day. The individual in whose behalf the
dinner is given is generally ﬁrst to leave;
other departures are then in order, a for-
mal leave-taking being imperative. Eti»
quette requires each guest to call on the
hostess within a few days after the party;

I }’

 

few people in the country seem to know
this is required of them; it is, however, an
attention the entertainer has a right to ex;
pect.

The tact of a hostess is most clearly
shown in the arrangement of guests at
her table. It is very uncivil to neglect
one's escort for a more agreeable neigh-
bor, so the hostess should take care to put
those together who have tastes in com—
mon, or get on well together. Yet if
through ignorance or carelessness two
persons are seated together who are not
on friendly terms, they shoult “ bury the
hatchet” for that occasion, and at least
seem friendly and aimablc, even if they
“never speak as they pass by” in the
street, and meet as utter strangers next
day. It is the very height of ill-oreeding
to exhibit animOsity or ill-n illunder such
circumstances. Guests are expected to
converse with each other if occasion
serves, even though not formally present-
ed; the meetiug at the house of a mutual
friend is a sufﬁcient guarantee that both
are desirable acquaintances; butsueh cori-
versation does not bind them to recognize
each other afterward.

Wine is seldom seen on country tables;

less frequently than formerly on those in

town. Ifaguest where wine is served,
me refuses by placing the hand careless
1y over the wine-glass; the servant who
ﬁlls the glasses understands. The old
custom of drinking everybody’s health is
happily more honored in the breach than
the observance nowadays. I am remind-
ed just here of ayoung, bashful, inexperi-
enced Wolverine girl who, at the ta ale of
a General and Congressman, the “big
man” of the village, saw her host raise
the dainty shell of tinted glass beaded
with rare Moselle. and heard him say
“Your health, Miss ———.” Elia nephew,
a youth of eighteen, her pupil, whom she
knew inherited a taste for wine, and who
had told her conﬁdentially how hard it
was to resist temptation, was at the table.
It was a breach of etiquette to refuse the
intendedcompliment, but she dared not
lift the glass, ﬁlled through her igno~
rance of knowing how to refuse it, to her
lips in the presence of the young man
whom she had urged to abstain, nor was
it atime or place to declare principles.
Blushing to her linger-tips, she lifted the
cut glass goblet of water that stood by her
plate with “Permit me, General —-—.” A
courtly bow from her host, and the or
deal was over. She did the proper thing
without knowing it, as well as the right
thing. BEATRIX.

 


 

2

THE HOUSEHOLD.

 

 

PRACTICAL LETTER. 0N CREAM-
ERY BUTTER-MAKING.

 

I have just ﬁnished reading E. L. Nye’s
letter in the Household, and as I have
used a creamer and butter-worker for
three years. think perhaps I can tell
something that may help her or others.

Our creamer, which stands in one corner
of the dining room, we had made; it
answers the purpose of house-tank as
well, all the water pumped by the wind-
mill passes through it. We tried using
ice, but that is much more work and not
any better. There are only two cans,
each of these will hold the milk of seven
cows, which the men always strain.

The milk can be drawn out to Use at any
time without disturbing the cream. \Ve
always have milk on the table twice a
day; it takes the place of tea, and We ﬁnd
when we have all the milk we want, we
do not care for as much meat, and think
it more healthy. I can draw off. the milk
and cream, wash and scald the can, and
have it ready for the next milk in twenty
minutes; then there is nothing more to do
except wash the pails. The milk when
drawn off will be sweet, and is much bet-
ter to feed to calves and pigs than when
sour. I use tin cream cans which will
hold enough for a churning. Let it stand
twelve hours after putting in the last
cream, and longer if it does not get a lit-
tle sour. Before churning I use a ten
cent thermometer to test the cream, and
churn it at 60 degrees.

Just as the butter commences to come
I put in ice or cold water, so as to have it
alittle colder, about 58 deg., so that it
will gather hard. I think this quite im-
portant, for if it is gathered soft it will
never be as nice. When partially gather-
ed draw off the buttermilk and wash in

I weak brine, which I think better than
clear water. Washed butter does not
have the same ﬂavor as unwashed, but I
think it is only a matter of taste which is
the better, and I believe one will keep
just as well as the other, if the butter-
milk is all out, but butter that has been
washed does not require as much working
as the other. After washing in the churn,
with my ladle I take it on to the worker,
(which is one of Reed's) turn the crank a
few times, put on the salt, using ateacup-
ful to a churning, wnich is about ten
pounds. If I am going to pack the but-
ter, I mix a tablespoouful of saltpeter
with the salt, as recommended in Arnold’s
American Dairying, then work enough to
thoroughly mix, which takes only a few
turns of the crank. I then put the worked
butter in a pan and set in the refriger-
ator; in about ten hours, take it on to
the worker again and work. It will often
be so hard that it can not be worked with
the ladle, but can be easily handled with
the worker, and so quickly that it will be
all ﬁnished before it gets too soft; this
is generally all the working that is nec-
essary. I know I can work it a great
deal quicker and easier, and preserve the
grain better than with the ladle.

I have been very much interested in all

that has been written on this subject.

ELIZABETH.
HADLEY, Aug. 11th.

" OUR. HIRED GIRL.”

 

I would like to write out some few
truthspertaining to my own experience,
on the subject of “ hired girls ” as treated
in poetry in the Household some few
weeks ago.

It was my fortune, or misfortune, to
have employed one of those “girls,”
whose foreign accent and “ sharp replies”
were characteristic, some time during
October last. ‘She remains with us yet,
and to illustrate the good that may be ac‘
complished, with good at heart and a
world of patience in the matter, I will re-
late some of the facts in the case: She
was seventeen years of age, born and
reared in poverty, and among many other
little ones; naturally disorderly and slov-
only, with no correct idea of cleanliness,
order, system or wholesome cooking.
Washing dishes so as to stick to the ﬁn-
gers; sweeping, with the dust remaining
in the carpet, under the beds and in the
corners, and no knowledge whatever of
the :dusting cloth; in fact,§ everything
which she did was done in like
manner. My heart ached, and daily my
eyes were pained at the sight of such un-
accountable doings, on her part, that truly
a mountain of difﬁculties and tribulations
seemed to be mine to overcome, before I
could even hope to amend all the “ out-
landish” ways of which the tribes of the
ﬁeld would instinctively know better.

The course which I pursued was to gain
her conﬁdence and good will at the out-
set, frankly and sincerely stating my re-
gard for the truth was above everything
else in our association, and kindly and
pleasantly adding that my ways were not
just her ways, and I would like the privi-
lege of plainly telling her ,when' I
thought she could more quickly dispatch
this piece of work or that by having sys-
tem about it, and to invariably practice
order by having a place for everything,
and as soon as used directly put in its
place. She cheerfully consented to begin,
and by degrees I took each thing to be
done and explained how, why and where-
fore, it should be done so and so, saying,
we must both keep good natured about
it all; and when I discovered the trial
proving too much for her good humor, I
would kindly say: “ I know this is atrial
for you as well as me, butif you persevere
this time the second time it will be far
easier,” the cloud would soon disappear
under the sunshine of good feeling, and
the task he completed with new interest,
and when repeated she would remark: “I
am glad I can do this better.” In the
meantime words of encouragement must
not be wanting on my part, for that which
was deserving commendation. In the
matter of truth, she was wont to evade the
whole truth, and try to hide little things
from my knowledge, and excuse faults
where the truth would have answered
better. I would say to her: “Do you
think I am so easily deceived?” giving
my reasons for knowing better, and then
kindly allowing her to understand and
feel that I never censured her for what
she did not understand how to avoid, and

 

 

 

 

 

she need never fear to tell the whole

 

 

truth. When in error myself, I as
readily acknowledged the same to her,
and the ﬁrm and just hold I have upon
her life and encouragement to do well,
and strive to do better and right always,
is to tell the truth myself under all cir—
cumstances. When our aim is to do that,
our acts must be such that deception need
have no resting place in our lives, nor be
resorted to as a means to cover up What
would have weight against us. Today I
have a girl whom I can trust, whose work
now and nine months ago, is not to be
compared,and we have not exchanged one
harsh'or unkind word. It w as no small
undertaking, but the results have fully
repaid all interested. MERCY.
FARMERS” CREEK, August 12th.

.—--o<9v

THE GIRLS.

 

 

An assertion that mothers were respon-
sible for some of the shortcomings of their
sons created a slight ripple in our House-
hold circle. Shall I cause a greater. one
if I say boldly that mothers are in fault
.for the inefﬁciency and idleness, the un-
proﬁtableness of the girls of the period?
Ibelieve the charge is a. just one, and
most Serious, and that mothers would do
well to consider it such, and reﬂect upon
its importance and application in regard
to themselves. In the ﬁrst place, girls
are accused of being fond of dress and
giving all their time and attention to it.
Yet who fostered and encouraged them in
it, from the time they began to run alone,
by overtrimming their little garments,
doing up the straight locks in curl-papers,
telling them they must not show them-
selves to company with their old clothes
on, talking to them about their clothes,
and encouraging them to notice those of
other girls and copy? Who takes a
fashion magazine, when no other
reading ﬁnds its way into the house, and
studies and consults the “styles,” making
them of paramount importance, and in—
culcating a love of ﬁnery and fashion
from the cradle, who but the injudicious
mother? Who but the mother gives the
ﬁrst lessons in immodesty, when she
shortens the little skirts till we see only a
pair of long legs walking off with a
brilliant sash surmounted by abig hat;
skirts so short that no childish ingenuity
can cover the knees when the wearer sits
down? Who loads the young girl, whose
best ornament is her fresh innocence, and
giriish beauty, with rings and pins and
heavy chains and earrings, teaching her
her aim should be to adorn her body
rather than cultivate the graces of the
mind, who, but the silly, thoughtless
mother, who little dreams she is sowing
the weed seeds of vanity and its train in
the girl’s heart? Who trains the girls in
habits of idleness by taking on her own
shoulders the whole domestic burden,
and sending the girls into the parlor
“to practice,” or to make endless yards of
rick-rack or that other folly of the day,
knitted lace? Who lets them lie in
bed till breakfast, while she has done a
day’s work before that meal; and who
but a mother will cook an extra meal for
them when they do please to get up:

 

 

 

 

 


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THE HOUSEHOLD. ~ 3

 

 

Who canvasses every suitor’s means, and
teaches them to have more regard for
the style of home they can secure, than
the moral worth of the man who gives it
to them? I ask you these questions,
mothers, and fear some hearts will plead

guilty' to my indictment. DAIsv.
FLINT.
+ ~

TRUTH FULNESS.

 

Is not the subject of bringing up chil-
dren aright one of the greatest and noblest
that was ever given into mortal hands to
do? I know of some mothers who, it
seems to me, do not try to teach their
children the right and wrong of things.
Once this spring I was talking with my
little boy about always telling the truth
and keeping his word, and he spoke up
and said: “Well, mamma, M—’s ma lets
him do this, and talk that, and don’t say
a word about it. and I don’t see why you
need say so much.” Here was a poser to
be sure. Could I tell or explain to him
that his little playmate’s mother was care-
less and did not teach him as she ought?
This" is not the ﬁrst time he has asked
similar questions when I have been talk-
ing to him. I think there is nothing we
should strive harder to impress upon our
children’s minds than the necessity of be-
ing truthful. If the habit is well estab-
lished when with us they will not be as
apt to depart from it when they grow up
and go away from the parental roof.
Neither can we be too chaste in our
language before the little ones whom God
has given us. We all know what imita-
tors they are, and what parents do and
say they will repeat. Home is the place,
and childhood is the time to establish true
principles which will enable them to ﬁght
the battle of life Victoriously. If we but
do our whole duty while they are with
us and when grown up they stray from
our teaching, we will not feel as though
we had not tried to do our part. It seems
to me if all mothers could or would try to
teach their children to be trut nful. abstain
from swearing and shun the wine cup,
that there would be in the future less
drunkenness and crime in our land.

AUNT ’RUSHA.
BROOKS, Newa'ygo County.

______...__._
A LAPEER LETTER.

When Beatrix says that any woman
who has respect enough for the work to
do it with her brains, can learn to cook
in six months, I quite agree with her. Is
not the idea that one has got to spend
years in learning to cook an inherited
one? Before the days of amultiplicity
of cook books and Households, it was not
strange that it was considered necessary
that a girl should know all that her mother
knew, but in these days, with so many
helps, why cannot a woman learn. Can—
not you take any number of directions
for different articles of food, and have as
palatable an article at the second or at
most the third trial as you ever have?
The ﬁrst trial Imade of E. S. B.’s formula
for bread was as good as Ican make after
using it all summer. I believe people are
«apt to be more critical of the cooking of

 

an educated woman, than an uneducated
one. I know and regret that a great
many “school ma’ams” make very poor
cooks. I claim that is owing to lack of
respect for their work. Do not just as
many girls without culture do the same?
At how many farmers’ houses do you
ﬁnd good bread, meat and vegetables
well cooked, while if you take tea with
them, things will be quite nice. If this
is so, why is it so? I answer because they
give their teas more brains than their
dinners. . 1.

Cooking is a relative science. What is
thought good in one family, in another
is hardly considered palatable. I claim
that every householder should try to
educate her taste as well as cultivate the
best methods.

Butter making is carried on under so
many diiferent conditions that one’s
own method will not apply to another
housekee per with wholly different con
ditions. I object to keeping milk in the
cellar for two reasons, the great amount
of work and the less amount of butter. I.
think it does not hurt butter to _,wash it_
The buttermilk can be removed with
much less working. It takes longer to
churn if the morning’s cream is added.
I would say to E. L. Nye, if “Hi” has a
windmill, try a creamery. It is much
cheaper, and the work much lighter than
in an ice house and dairy room combined.
If one has four cowsI am told that it pays.
G3 to some farmer’s wnere they have
one and learn their methods, and I will
guarantee that you will be well repaid.

I would like to know if Aunt Em’s
recipe for pickles is the same as we buy
in bottles, labeled chow-chow. She did
not state how large a quantity it would
make. Or is the recipe for mixed pickles
in the Household for July 1st the one?
Has any member a recipe for frosting for
cake, the outside hard and the inside soft
like chocolate drops? If so, please com

municate. GRANDMOTHER.
LAPEER, Aug. 14th.

———-——90§——-——

MELONS FOR PRESERVE.

 

Medium=sized melons are better than
very large ones for preserving, and they
should not be over-ripe. , Peel them and
press the juice from the pulp and seeds,
which should be taken from the melons
with a silver spoon. Wash the melons
after this, and add the water in which
they have been washed to the juice ob-
tained from the pulp and seeds. The
melons should be cut lengthwise into
eight pieces, if possible using a silver
knife; allow them to soak a day and night
in cold water with a little salt and vinegar,
in the proportion of a teaspoonful of salt
and two of white vinegar to half a gallon
of water, throwing a clean cloth over
during the time to keep out the dust. In
the meantime prepare a syrup with the
juice from the pulp and seeds, boiling a
pound of good loaf sugar for ﬁfteen
minutes to every half pint of the juice,
and then letting it stand to become cold.
After the pieces of melons have soaked
for twenty-four hours—care being- taken
that they have been quite under the water
all the time—place them in a preserving

 

 

 

pan and add the cold syrup as prepared;
set it on the ﬁre, and after it comes to the
boil let it simmer for about a quarter of
an hour, skimming it during the time;
then remove the slices of melon into a
bowl, taking care not to break them, and
pour the syrup over them. For three
successive days pour off the syrup, give
it a boil up and pour it over again; on the
third day place the slices of melon in
wide—mouthed bottles, adding some
bruised ginger to each; ﬁll the bottles
with the 'hot syrup, let them remain until
cold, and then tie tightly down with blad-
der.—N. Y. World.
w-__...,___

ABOUT CREAMERI its.

 

In the Household of August. 5th, I ﬁnd
E. L. Nye’s question to Evangeline, if
she gets a creamery to tell the Household
if it saves as much labor as it is cracked
up to do. Will she permit a new con-
tributor to answer ‘3

For twenty years I have been making
butter for family use and some for mar-
ket, and never with satisfactory results
through the months of July and August,
until in the fall of 1882, an ice house was
provided and ﬁlled, and in May following
a Champion cabinet creamcry was shipped
to me from Bellows Falls, Vt.

Since then the annoyance of soft, un
palatable butter is gone, the labor is very
light and agreeable, and I ﬁnd more cus-
tomers for the surplus butter than I can
supply, at a price that pays. I have a
three can creamery, and have the milk
of ﬁve cows. If I had but two cows I
would have a creamery. I also use 9.
Davis swing churn, which I think a great
improvement on any heretofore used.

If. E. L. Nye wishes to know further in
regard to using a creamery, I will willingi
ly reply to any communication addressed
to MRS. L. B. RAY.

ALBION, Mich.

————«*—a—-

ROSES.

 

The atmosphere this morning was full
of suppressed crossness. We all felt it,
and the baby gave full expression to her
share; the work clogged, everything went
wrong, and we were thinking of Don
Quixote’s attack on the wind-mill, be.
causewhen we are blue and weak, we
always feel that “next meal” is a great
arm coming to beat us down, when the
door-bell rang. It was no peddler, agent
or census enumerator, but a bright-
faced boy, who with a genteel lifting of
his hat, gave us a bunch of roses sent us
from a friend, just four lovely moss
roses, yet how much brightness they
brought! Everything cleared like magic,
even the baby cheered up, and culinary
matters seemed to adjust themselves. I
wonder why we of the working world so
seldom send these little tokens. Perhaps
because we are waiting to give greater
things, certainly not because we fail to
understand their value, or doubt that
even the bravest soul at times needs
cheering, and what can cheer better than
the assurance of somebody’s thought and
care? A gift need not be costly to give
this. I often think t simpler it is the

 


   

4:

 

THE HOUSEHOLD.

    

 

 

better, for it then brings with it no feel-
ing of indebtedness, and yet bridges the
gulf of silence lying betweem ourself and
friend. We like to be remembered, and
are apt to forget that everybody else does
too. Let us not keep all our roses, tears,

and tenderness, for the dead.
A. H. J.
THOMAS, July 3rd.
———«O—~—-—- '

CUCUMBER PICKLES.

 

A nice way to prepare cucumber pickles
for present use, is to ﬁll a gallon jar full

of cucumbers the size you like them,

throw over them a handful of salt, then
cover with hot water, let them stand
over night; in the morning drain and put
them .into hot sweetened vinegar; add
spice if you like. A good way to pickle
for winter use, is to use three gallons of
vinegar, two gallons of rain water, four
pounds of salt, one pound of alum; the
recipe can be doubled if more are laid
,down.

Will some one please tell me how to
paint my pantry ﬂoor, what the ingre.
dients are. and how to prepare them?

I wish E. L. Nye would describe that
rag carpet that went to the weaver’s in
May, as that is a subject I am particu-
larly interested in just now, butI will
weary the Household with too many

wants at my ﬁrst call.
AUNT MARY.
Bonanza, Aug. 11th.

___...___

CANNING VEGETABLES.

 

As some would like to know h)w to
can corn, peas and string beans, I will
send a recipe which I can warrant if the
directions are exactly followed:

Prepare the Vegetables as for. cooking;
pack them in the cans as solid as possible;
then ﬁll the can two-thirds full of water;
screw down the cover as tight as you can;
then put the cans in a b iiler of cold water,
boiling the corn three hours. If the wa
ter boils off, ‘pour on more hot water.
Then 'take the boiler oif the stove, let the
cans get cold in the water; when taken
out try to screw the covers down again
which have been loosened by boiling.

In the winter when you want a mess of
string beans or green peas, open a can,
pour the vegetables into a pan, season and
boil up as you would when fresh from the
garden. F. L. P.

NonrnerLn, August 11th.

[Patterns mentioned would be accept-

' able. En]

——§OO—————

MAKING VINEGAR.

 

Kathleen, of Lapeer, who wished in-
formation about making vinegar without
cider, may perhaps gain some informa-
tion from the following, by Dr. L. C.
Whiting, of East Saginaw, clipped from
the American Bee Journal.

“On visiting a vinegar factory you
will see a number of very tall, slim tubs;
the bottom of which is made tight with

00d head. A foot or so above this is a
fa se bottom bored full of small holes,
and the sides of the tub above this are
bored full of holes which slant down-
ward and inward, so that any drip will
run in instead of out. The inside of the
cask is ﬁlled with coarse shavings of

 

beechwood, and the top is open. These
chips are saturated with the best cider
vinegar that can be had, and left to stand
a few days to become well soaked and
soured.

“Old, hard cider, or sweetened water
that has fermented, will become good
vinegar by dripping slowly through these
chips once or twice. Even sweetened
.water without fermentation will become
vinegar; but if much 1s used at one time,
the chips lose their acidity, and you have
to sour them as at ﬁrst, before you can do
good work.

“ Whisky and water makes the best
vinegar we have, and you can make from
SIX to ten barrels per day, by assing it
through ,this tub of chips. he room
must be kept warm.”

_____‘w__—

HOUSEHOLD HINTS.

 

RUB cups discolored by baking custard
in them with damp ﬂannel dipped in
whiting.

 

ALCOHOL and ammonia is best to clean
silver, rubbing up at the last with a little
whiting. ~

 

EGG SHELLS crushed into blts and shaken
in decanters and bottles three-fourths full
of cold water, will clean them and make
the glass look like new.

 

RED pepper pods, or afew pieces of
charcoal thrown into the dish in which
onions, cabbage, etc., are being boiled,
will prevent the unpleasant odors which
are so annoying.

 

MARKS on tables caused by setting hot
dishes on them, can be removed by rub-
bing with lamp-oil, ﬁnishing with a lit—
tle spirits of wine or cologne rubbed dry
with another cloth.

 

PUT a teaspoonful of ammonia in a,

basin of warm water, and use it toclean

hair brushes. It will make them beauti-

fully white, but care must be taken not

to let the backs of the brushes get wet.
..__

A SUGGESTION.

 

 

If those who use jugs in putting up
fruit will use putty. moistened with oil
until pliable, in place of sealing wax,
they will ﬁnd it preferable; at least that
is my experience.

Will Mrs. Fuller please tell us what she
uses to cover her butter with in place of a
cloth? DOROTHY.

HOLLY .
-—-———ooo—-——-—

THE Household Editor is wondering
what has become of F. E. W., E. S. B.,
C., L. B. P., C. B. R., and other valued
contributors who have not been heard
from lately, and hopes that during the
“vacation month ” they will not forget
the Household.

__.___...‘—__

Contributed Recipes.

 

GINGER Gama—Two eggs, one cup sugar,
one-half cup molasses, one cup sour cream,
three cups ﬂour, one teaspoonful soda. Bake
in two tins. ELIZABETH.

HADLEY.

 

BREAKFAST Roms—At night take one cof-
feecupful of E. S. B. ’s fermentation, one cof-
feeeupful of new milk, and two tablespoon.

 

 

fuls of shortening; thicken with ﬂour until
very stiff. In the morning take on the mould-
ing board, and add ﬂour if necessary to roll.
Roll thinner than for biscuit, cut, put on each
piece a small lump of butter, double together
and put in bake tin very near together. Let
them get quite light and bake quickly.

 

PEACH Prensa—To one peek of peache

take four pounds sugar, one pint vinegar, one
teaspoonful each of mace, cloves and cinna-
mon. The spices should be tied up in little
bags of swiss. Scald the vinegar and sugar
together with the spices and pour over the
peaches; do this three times. The last time
put in the peaches and simmer gently till they
are clear.

 

RIPE CUCUMBER PICKLES.—Ripe cucumbers
make the most wholesome pickles in existence,
and if properly made, not one person in ten
will fail to pronounce them “the best he ever
ate.” The cucumbers should be just ripe,
that is, juicy, not wooly. Wash, peel, remove
the seeds, etc., slice, salt, and let stand in an
earthen vessel for twelve hours. Then drain,
wipe dry with a clean towel, put back into the
crock and pour boiling vinegar over them.
Let stand 24 hours, then repeat the draining
and scalding with vinegar. After another 24
hours drain off the vinegar, season the pickles
with plenty of sliced onions, mustard seed, and
a few iieces of horse radish, or with other in-
gredients to suit your taste, and pour new
boiled, but cold vinegar over them. In from
one to two weeks they are ﬁt for use.

 

MELON Plumes—Take musk melons near-
ly ripe, but not soft; cut in pieces and reel.
Take equal measures of sugar and vinegar;

allspice, cinnamon, and cloves to suit the taste.
Boil the sugar, vinegar and spices long enough
to dissolve the sugar, then put in the melon
and cook until tender. Watermelon rinds, cut
in large pieces, peeled and cooked until tender
in a thick sugar syrup and then dried, are as
good as citron for fruit cake. Yellow pear to-
matoes, when ripe, prepared in the same way,
are equal toﬁ gs.

TOMATO CHOWDER. —-One bushel green to-
matoes, six large onions. twelve green pep—
pers. Chop ﬁne. Add one teacu pful salt, stir
all together, and let stand over night. In the
morning strain off the liquid, and cook two
hours in good vinegar; then add one pound of
brown sugar, one tablespoonful each cinna—
mon, cloves and allspice, one teaspoonful black
pepper. This makes two galIOns when done.
Turn a plate over the top and keep under vine“
gar. AUNT NELL.

PLAINWELL, August 13.

 

 

BALI
“ '

 

enliSETS

he ONLY CORSETt hmade that can be returned by
tsT urchaser after weeks wear. it not found

1’ A
In every espt.(F1t,Encn Irtsvre‘éce regarded: b10351”. Made—
ln a. variety of styles and prices. Sol bﬂrsy tclass
dealers everywhere. Beware of worthless imitations.
None nuine unlessit has Ball’s name on the box.
OAGO CORSET 00., Chicago, Ill.

    

     

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3275.3! l ,

 

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