The weekly North-Carolina standard. [volume] (Raleigh, N.C.) 186?-1869, 1869-06-23
HOUSE md FIRM.
FTOlH ddTpcT DdzdI.
TO WASH FLANNELs.

TO WASH FLANNELs.
| In the April number we gave our mode Of
washing flannel. A lady sends us what she
| assures us is a more excellent way. We are
! pleased to give our readers an opportunity
to ''prove all things" that they may hold
last to that which is best, and present this
! ''more excellent way:'
"If you wish f1annels to look white, like
new, they should never be put in hot water.
Wash in cool water, just comfortable for the
hands. Use white soap, Stoves Chemi-
CALI rinse in water ofthe same temperature,
iE which you have put little bluing.
Shake out to dry as usual, and you will find
they will not shrink, and will retain color
like new" -
AS this is so entirely foreign to long es-
tabIshed ideas, which for many years we
have found very satisfactory, we should not
have ventured to lay before our readers, as
it came to US aoithOut q name. had We not
seen it stated, in work on manufacturing
cloth, that wooens were soaked in hot wa
ter when it was necessary to full" them.
We mean to give this theory a thorough
trial, and hope Others will do so also, and
send US the result. s
-1 APPLE FLOAT.
One pint stewed and well mashed apples,
whites of three eggs and four large spoon
fuls of sugar, beaten until stiff enough to
stand alone Fill deep dish with rich
cream, or boiled soft custard, and pile the
float on top.
This is excellent withother fruits, in place
of the apple.
LOAF CAKE. .ai
Three pounds of flour, half pint yeast,
and enough warm milk to make a stiff lat
ter. Weigh out one pound and three quar-
ters sugar, one pound and one eighth hut
ter, rub half tlesugar and butter to a cream:
beat, separately, the whites and yolks of
three eggs; chop one and half pounds
raisins, add two grated nutmegs Cor two
teGspoonfuls of mace), two teaspoonfuls of
cloves, two of cinnamon, two glls of wine,
and one of brandy, and put these ingredi-
ents into the batter, mix all thoroughly to-
gether, and let it rise. When light, pour it
out into buttered pans, and let it rise once
more, then bake. This quantity will make
three or four cakes, and keep for weeks.
oUsTARD CAKE.
spooufuls butter, six eggs, half cup milk,
one teaspoonfu soda, two teaspoonfuls cream
tartar (or JEWELS prepared -four and omit
the soda and cream tarter). Bake in Jelly
cake tins.
Custard for the CaEe-Put into one
large cup of boiling milk three eggs. four
tahlespoonuls sugar, one pound almonds,
or walnuts, launched and chopped, TIC be
thrown in Just as the custard comes to a
boil. Put the custard between the cakes
when they are cold.
To WASH CALICO.
Put teaspoonful of sugar Of lead into a
paiiul of water, and soak calico in it fifteen
minutes before washing, and it will not
tade
THINNING OUT FRUT.-It is true the ope-
ration can be performed conveniently only
upon such trees that are not over large. But
ii should be especially attended to in young
trees, which frequently ovcr-bear, to the
great injury of the health of the trees, as
well as the quality of the fruit To obtain
the finest specimens of pears and other
fruits, they should not be allowed TO grow
in clusters or in contact with each other,
aud all that exhibit the least imperfection
should be removed. What is lost in number
will he doubly made up in size and flavor.
This should be remembered Many persons
regard the thinning out of peaches, pears
and apples as so much loss; but they are
not judges of fruit, and have no knowledge
of its proper culture. They want as large a
crop as possible, letting the quality take care
o! itself, no matter how much the tree is
damaged and what effect it may have on
the following years crop.
On some of our own pear trees last year
we removed threc-fourths of the entire crop.
and afterwards found the tree to contain
more than was advisable
1t goes hard with some people to dimin-
ish the quantity of fruit upon their trees.
Sometimes they plead want of time; but
this IS not admissible, for if they have not
time to attend to the proper cultivation of
fruit they should abandon it altogether. The
real cause is their greedincss You can't
make them believe that they are gamers by
destroying a portion of the crop, saving
that nature is the best judge as to the guam,
tIty of fruit. Such persons have no practi-
cal knowledge OF Embarrassing, and the
sooner they give it up the better it will be
va ehSh ppShSto anu IeputdllOu.
TRANSMITTING IN THE NGHT.-A gen.
tenan anxious to ascertain to effect of
at night instead of by day.
made an experiment with the following re-
suits: He transplanted ten cherry trees
wilhelm bloom, commencing at four o'clock
in the afternoon, and planting one each honr
until one O'Clock in the morning. Those
during daylight shed their
blossoms, producing little or no fruit. while
these planted in the dark maintained their
condition fully. He did the same with ten
dwarf trees, after the fruit was one-third
grown: Those transplanted during the day
'hed their fruit; those transplanted during
The night perfected their crop, and showed
no injury from having been removed. With
each OF these trees, he removed some earth
with the roots The incident is fully
1ouched for: and if few more similar ex-
peiments produce a like result, it will be
strong argument to horticulturists, etc., to
10 such work at night.
SwINE-ABouT BREEDS. "A writer in the
Rurta World says he has bred and fatted the
following breeds of hogs, and found some
ii all sorts good. but not uniform in their
attening tendencies: First trial with the
China, then the Woburn or Bedford fol-
owed by the Berkshire, Yorkshire Chester,
md lastly the Essex-the latter fully an
,"ering all his wishes as perfect animal.
Their early maturity, fine form, aptitude to
AXE on flesh, quick growth, large. well de-
'eloped hams, the sows prolific and good
lurses-these qualities he considers the
most desirable in swine If every farmer in
Canada had no swine in their hands but
he State, it would save hundreds of thou