The weekly standard., 1869-10-13

Of Chemistry.
IMPURE DRINKING WATER.-Now is the
season when We should guard with the ut
most care against every possible contamina-
nation of our wells and springs. During
the winter, spring, and early summer, the
amount of water in the soil is sufficient to
keep any slight impurty so far diluted as to
be comparatively unimportant, but during
this and the succeeding months, when the
| springs are low, when most of the water
bearing strata of the soil have run dry, the
virus is so concentrated as to tell, with of
ten fatal effect, on all who use the water.
This season of low wells is peculiarly the
season of typhoid fever, epidemic dysentery,
etc., and it stand every sensible man in hand
to provide at once for the publication of
the source from which the drinking water
of his family is taken. A single cup of
clear water. from the spring, may carry the
seeds of fatal disease, and typhoid or dys-
entery may come, like thief in the night,
and carry away the piide of the house
Then there will be lamentations over the in
scrutable DEGREES of Providence.
If no well or spring is at hand which is
surely free from ontamination,-which has
i
priyy-vault, cess-pool, or a barn yard
then, by all means, commence by providing
good supplyof rain water, and end by so
arranging the establishment that no atom of
the waste of house or barn shall find its way
into the lower soil.-AgriculturaL - ID
PRESERVING EGGs.-At late meeting of
the Western New York Farmers Club, Mr..
nr,r l,x-rro fho1 of
His practice is to gather the eggs from the
nests, and when two or three dozen are OBJ
tanned, to place them in a dish and pour
scalding water over them, and Immediately
turn it off. This process is repeated three
times, by which means the .albumen is fixed
or coagulated, the pores of the shell closed,
and the egg, as it were, canned in its own
covering. Thus prepared the eggs are ready
to be packed away in the cask designed to
hold them for future use. Spread a layer of
salt over the bottom of the cask sufficient to
steady the eggs, and then set them in. a cir
Gle, apex downward, till the surface is cover
ed with eggs. Add more salt, and proceed
as before till the cask is fillcd-the top LAYER
being covered with salt for the exclusion of
the air Put down in this way eggs will
keep as fresh as when first laid, for long
time They have been found as fresh
at the end of the year as when first laid,
with no perceptible change In their flavor
CURcUIIos KEPT OFF BY HoGs.-In con-
frmation of the theory that the curculio Will
not meddle with the fruit on trees standing
in hog g-pasture, correspondent of the Ru-
raj New Yorker relates the result of an acci-
dental experiment made by him on his farm
in Indiana, some years ago. Wishing for
lot to feed his hogs in, he made fence which
enclosed about one half of a parcel of some
twenty plum trees. which blossomed full
every year but matured no fruit, as it all fell
off before ripe. That season the trees outside
of the hog yard dropped their fruit as usual,
while those inside, though the hogs almost
dug them up by the roots, not only grew
we'll, but were so full of plums that the
branches had to be propped up. The next
season the fence was changed so as to take
in the trees left out the year before, and the
result was plenty of ripe fruit from all of
them for several years. Others, he said, tried
the experiment with the same result.
FARM MP1EMENTs.-Keep constantly in
the tool house dry cloth and an oiled one
When tool is brought in, as it always is
when the days work is done, it is cleaned
and wiped with the dry CLOTH If it is not
to be used the next day, the oiled cloth is
| then rubbed over it. Whenever plough
or cultivator is not to be used the following
day, it is brought in find cleaned. By pur-
suing this course through the summer, every
implement is kept bright and ready for use.
In addition to this, does, shovels, spades,
etc., are kept sharp All this time use lard
OIL but when there is no further use for
coat coat of linseed oil, This forms a COW
ering that is imperyious to moisture, and the
tool is as bright in the spring as when laid
away in the fall. s=77Fgi A-a-
RECIPE FOR STEwED BEEF.-House-
wives who are in the habit of using only
steaks and roasts, mistake A capital dish
may be made out of the "chuck u as the
butchers call it, or the neck, when well pre-
pared. Select piece of meat as large as,
you may require wash it well to remove all
the blood from the outside, have your dinner
pot perfectly clean, salt and pepper the meat
well, lay in the meat on the bottom and
cover 1t with water boil it from two to
three hours, or till it is thoroughly tender
auu nan an ouion sprinkle OF sage, thyme
or summer savory. Ii the meat is fat, let
the water all stew out half an hour be-
for the meat is put on the table, and when
your meat is Drowned well on one side in
the gravy, turn it over and brown the other
| side a
Cellers that are infested with insects should
be provided with tables, on which to keep
articles of food. These tables ought to be
secured frequently. Upon them green leaves
1 of sage, or tansy, and sprigs of southernwood
i should be laid-replaced with fresh ones
when dry. The legs of these tables should
be set in pans of water, to be kept filed drk
ring the summer; this water and the leave:
will be the destruction of red emmets, black
ants, and sometimes larger vermin. Keep
ing wood in the cellar often brings insect.
II thnrn ~ ~