The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1858-09-09
DOMESTIC ECONOMY.

How TO GET RGD or BEDBUGs.--Ar
old landlord has given the following
receipt for killing bodbugs
First, wash the bedsteads in cold
water, then take one quart Of pure uloo.
hol, put in it one OF. oil Of sassafras
and when this mixture is cut, put in one
%. corrosive sublimate, and then apply
the liquid to the places that are infes-
ted.
EXTRA HOP YEAsr.-To a gallon Of
water take two handfulls of hops; boil
for half an hour, strain through a seive
stir in -four until it is as thick as yon
can stir well, then add a cup full of mo-
lasses, a large spoonful Of ginger, and a
little salt. Add when cold a half pint
Of brewers yeast, set in a warm place
until very light, then if kept cool it will
be good for several weeks
LEMON m--Cdelicious) For one
pie, two lemons, juice, ,rinds, two cups Of
sugar, one cup of milk, two table spoon
tulls Of corn-starch, the yolks of six
eggs. Bake it; then beat tho white Of
the eggs with eight tablespoonfuls Of
fine white sugar, and pour over it; put
In the oven, and dry.
When your slippers and buskins begin
to be white at the tip of the toe, we can re-
commend a "blaoking discovered by our
necessities and misfortunes as ga care
less boarding-school girl" Take three
parts white of an egg, and one from the
ink bottle, Put it on with a bit of
sponge. Ordinary backing would, Of
course, fuin kid or morocco.
CANE CDER.--The Nashville Home
stead says, thatbeside the excellent syr up
and sugar made from the Chinese sugar
cane, there is yet another article OBJ
tained from it which is of a pleasant
tasto and doubtless healthy in its con-
sequences It is obtained by putting
the C. p essed juice Of cane into any
clean wood or glass vessel, allowing it to
stand ten Or twelve days,when it assumes
the appearance of limpid water, and is
fit for use. The flavor is similar to our
best cider, and we suppose might be
Properly called cane cider.
How TO PRESERVE CUCUMBERs AND
MELoNs.-Take large melons, green
and free from seed; put them in large
jar Of salt and water, with vine leaves
on the top; set them by the freside till
they are yellow; then wash and set them
over a slow fire in alum and water, COW
cred with vine leaves; let them boil till
they become green; take them off, and
let them stand in liquor till cold; then
quarter them, and take out both the
seed and pulp; put them in cold spring
water, changing it twice a day for three
days. Have ready a syrup made thus :
TO one pound of loaf sugar, half an
ounce Of ginger bruised, with as much
water as will wet it; when it is quite
free from scum, put in, when boiling,
the rind Of a lemon and Juice; when
quite cold, pour the syrup on the mel
ons. If the syrup is too thin, after
standing two or three days, boil it again,
aud add a little more sugar. A spoon
full of rum gives it the West India fla.
vor Gherkins may be preserved the
same way. One ounce of alum, when
pounded, is sufficient for dozen melons
of a middling size.
The true 'goy 10 tell good eggs is to put
them into pail of water, and if they
lie on their sides, they are good;if bad they
will stand on their small ends, the large
end always uppermost, unless they have
been shaken considerably, when they
will stand either end up. Therefore a
bad egg en- be told by the way it rests
in water-always end up, never on its
side. An egg that lies fat, is good to-
eat and can be depended uPon.-TT. c.,
in the Homestead.