The Massachusetts spy. [volume] (Worcester [Mass.]) 1831-1858, 1831-11-09
From the Nep York Farmer.
HINTS AND RECEIPTS IN DOMESTIC

AFFAIRS
Enjoyment is not found SO much in luxurious
rs in simple dishes. Fried apples are better
and more wholesome than expensive preserves.
In striving for the comforts OF lie, seek
those that are least expensive. IL lie better TO
have your house furnished with comfortable
than with costly things
Exert yourselves TO overcome the difhcuties
attending your present business rather than
enter into other pursuits.
Look frequently 10 the pals, to see that no
thing is thrown TO the pigs which should have
been In the grease,pst. Look to the grease
pot and see that nothing is there which might
have served to nonrish your own family, or
poorer one.
See that the beef and pork are always under
brine; and that the brine is sweet and clean.
Count towels, sheets, spoons, &c, occasion
ally; that those who use them may not become
careless.
As far as possible have bits of bread eaten
up before thew become hard. Spread those
that are not eaten, and lot them dry to be pound
ed for buildings.
Tortoise shell and horn combs last much
longer for having oil rubbed into them once IN
while.
A large stone, put in the middle of barrel
of meal, is good thing TO keep 1t cool; =,
Lamps will have less disagreeabie smell
if you dip your wick-yarn in strong hot VINE
gar and dry it.
Put new earthen ware in cold water, and lei
it heat gradually, until it boils,-then cool a.
gain. Brown earthen ware, in particular, may
be toughened in this way. A handful OF rye,
or wheat bran, thrown in while 1t Is boiling
win preserve the glazing, SO thut it will not be
destroyed by acid or salt.
New England rum, constantly used to wash
the hair, keeps it very clean, and free from
disease, and promotes its growth a great deal
more than Macassar oil. Brandy is very
strengthening 10 the roots of the hair but it
has hot, drying tendency, which N. E. rum
has not
IT you have greater quantity Of cheeses in
the house than is likely to be soon used, cover
them carefully with paper, fastened on with
four paste, so as to exclude the air. In this
. way they may be kept from insects for years.
They should be kept in dry, cool place.
Woollens should be washed in very hot suds
and not rinsed. Lukewarm water shrinks
them
Suet and lard keep better in tin than in
earthen.
Suet keeps good all the year round, if chop
ped and packed down in a stone jar, covered
with molasses.
When molasses is used in cooking, il is a
prodigious improvement to boil and skim il
before you use it, Ii takes out the unplea san,
raw taste, and makes it almost as good as su.
gar.
There should always be a heavy stone oz
the top Of your pork, to keep it down. Th;.
stone is an excellent place TO keep bit O
fresh meat in the summer, when you are afraie
its spelling,
Lime pulverized, sifted through coarse mus
lin, and stirred up tolerably thick in white o
eggs, makes strong cement for glass and chi
PiaafaP Of parix ia ~fin haitian '
iy for nending images of the same material.
Beef tea for the sick, is made by broiling
tender steak nicely, seasoning it with peppe
and salt, cutting it up, and pouring water owe
IT, not quite boiling. Put in little water at
time and let it stand TO soak the goodness out
Parsnips should be kept down cellar, cover
ed up in sand, entirely excluded from the air
The purple paper which comes on loaf su
gar, boiled in cider or vinegar, with small BIZ
of alum, makes fine purple slate color. Done
in iron.
A pailful Of I've, with a piece of copperas
half big as hens egg boiled in it, will COL
or fine nankin color, which will never wash
DOT. This is very useful for the Innings of bed
quilts, comforts, &c.
Legs Of mutton are very good, cured in the
same way as ham. Six pounds of salt, eight
ounces of saltpetre, and FIVE pnts of melassss,
will make pickle enough for one hundred weight.
Small legs should be kept in pickle twelve or
fifteen days, if large, four or five weeks are not
too much. They should be hung up u day or
two to dry before they are smoked.
The sater meat is, the longer it should be
boiled. If very salt, 1t is well 10 put il in soak
over night, change the water while soaking.
The chuck between the neck and shoulder,
is very good piece for roasting-for steaks or
for eating. Indeed it Is good fog almost any
thing and it is cheap.
If you want common rice pudding to re-
tain its flavor, do not coax it, or put it in TO
boil when the water is cold. Wash it, tie it in
bag, leave plenty Of room for il to swoll,
throw II in when the water bois, and let it boil
about an hour and hall.