, 1863-12-05
Domestic 8eripes.
alnts for HeuseWiyea.


to buy the best articles. The price is. of
course, always little higher; but good
articles spend best. Il is a sacrifice of mo.
ney to buy poor -four, meal, sugar, molasses,
butter, cheese, lard, etc.. to say nothing of
The injurious effect upon the health.
Of West India sugar molasses, the Santa
Cruz and Porto Rico are considered the best.
The Havana is seldom clean. White su.
gar from Brazil is sometimes very good.
Refined sugars usually contain most Of the
saccharine substance, therefore there is pro
badly more economy in using loaf, crushed
and granulated sugars than we should at
first suppose.
Butter that Is made in September and
October Is best for winter use. Lard
should be hard and white, and that which
is taken from hog not over year old is
best.
Rich cheese feels soft under the pressure
of the finger. That which is very strong
is neither good nor healthy. To keep one
that Is cut, tie 1t up in bag that will not
admit flies, and hang il in cool, dry place.
IL mould appears on it, wipe it of with a
ury e'o'n'
Flour and meal OF all kinds should be
kept IN cool, dry place.
The best rice is large, and has clear,
fresh look. Old rice sometimes has little
black insects inside the kernels.
The small white sago, called pearl sago,
is the best. The large brown kind has an
earthy taste. These articles, and tapioca.
ground rice, ETC., should he kept covered.
The CT 'cked cocoa is the best; but that
which IS put up IN pound papers is often
very good.
10 select nutmegS prick them with o
spread around the puncture.
Keep coffee bv itself as its odor affects
other articles. Keep tea in close chest or
canister.
Oranges and lemons keep best wrapped
in snft naper. and laid in A drawer ot linen.
When a ca,k az moIasses il bonoh,
draw off A few quarts. else the ferme1ta'
tioN produced by moving Il will burst he
cask.
Dread ano CAKE snoa'o % Kept IN . TIN
S ~ .S .. .
S".' ~ sso.I " H.P. ~ uIy P'Ace
n..,e .ue ou"' NJ ~ :. WI nos anece tne ar
VI .le 1I1se m Ing oes. H'no u .nas wnicn i
= ss Ia''eu Dan, ITO .ronls Pec1''as oeor. risn
H.'s I.:s 'os e.eaIs .,, c'nee snou'u pe wasneo'
ur.e1, cut small anu KEPT IN . ooA or pa
PFss aa e.. ...,,,h. -. 80,
in the cellar, and should not be used till
three mouths old. Bar soap should be cut
into pieces Of convenient size, and laid
where it will become dry. Il is well T.,
keep it several weeks before using It, as il
spends fast when Il Is new.
Spr
~: Tw.I IcA.Ep AoA1IoEs'Iias smnotn
nai'l'pe T'nlatoes: scalo, Peel ano put them
y % s'naIl.necAeo ~, keePlng tnem wno'e.
,c:l' .lhsgar snu sugar 'oge.ner tne same
~ P'chnng .or peacnes. Poar u over tnr
o"moss -. - y S.1, en- ny .lu.s y 'sa .ns
II hot water and let il boil till perfectly
heated thro"gh, and then cover and seal up.
They are nice either with or without spices.
Arr-. ELL. OIDl.e.-lares .: .l six !. OF e'ga. gooo
s,1eo aPPles' leaving insm 10 quarters of
The apples, then take one q : tea.up ID sour ar
cream; one and half Of buttermiIk add
a little salt and one teaspoonfal soda.
Make q stiff batter and pour over the ap.
piles bake half an hour. Eat with sugar.
cream and . little nutmeg. -
a iady friend says the following method
ol "lAk,ng apPle-entter - excellent boil
mr. \. :. o,;s;nsl hniL .Ss, hss;.s = ss", &
ssLrn oni tw, ns,l6,Is h ~h;,.h :, cosok ~
sr,,lss Ni..IY 49, .Td ~ co.s .,-.s, = 49, -.'I. -,
sp.'..h - 80 -. h,,.s.Is l ~ Ga. ~ ~
6n;-bsd R.,iI IT,. = ~ 80. ,'h;.h II; -. -
reserved e,, he nurn,.s -, un,iI % ,hs~ . -. - :
little soft, then pour tho whole into the
boiled cider, while hot, and couk; stir il
until q pulp. Sauce thus prepared will
keep good for several years.
Ae.d,. -.
2 gooc way % Preserse caonages = 70
'ay .nsln nsIn uownua..s y in .fcncnes' with
Ro.Gs e ~ :, ~ oo,.om - me .rsnen g Keep
and then with earth. So leid and paeksd as
to she'd rain. aiss 75 : - -
- - 2. Z -. .sii
,ESchllsst Soh. pstAD--One punt
slIteo MAJ, hail q Pint .hsas noaf. tnree
Guys. one IDU0|00UU1I SODA. milk And cram