Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-11-18
THE LADIEy COLUMN.


Grace Greenwood, in comparing diff
ferent kinds of women, says: " When
the pleasure boat is cap.ized in a sqall
the most fastidous ladies' man has
profound respect for the women who
can swim.n
An Illinois girl. to keep Off musqui-
tos, bahted her face with benzine, and
and then went to lamp to dry IL in.
The minister who preached erfuneral
sermon advised his hearers never TO
fight the insects on that line if they
bit all summer.
A THoUGHTFUL TRAvELER.-A
traveller " no saw pretty little girl in
the same ear with himself, says:
lin few years, thought /, that In
FAINT will be an ornament to society
but had she not better die? Very soon
they will tie some dead mans hair to
the back of her head, fasten her ribs
with corset, and hang q bird cage
around her lower limbs. Worse than
that, when she arrives Mt maturity,
the will be compelled to deeermine
whether she is for protection or free
trade, to comprehend the mysteries of
the Coolie question, aud so understand
the intricacies of pig-iron, and go to
the polls and vote. Alas! in the COM
ing age h III we not better be without
women "
To CLEANSE CoLoRED SILK.-Mix
equal parts of alchohol, soft soap and
mOlasses. Cover table with clean
cloth lay the article to be cleansed on
smoothe, and, holding it firmly with
one hand, sponge IL thoroughly with
the m xture. If the silk is spotted
with grease or stains, give such spots
All extra sponging. When the silk
has bee n well sponged. rinse in tepil
water twice aud finish with q third
rinse in cold watei. Have your irons
hot, and iron the silk immediately as
it Is taken from the last water. or
course, II dress is to be cleanSed, ii
will b, first ripped apart and each
&c. sponged, rinsed and iroDed before
the next is touched. 1t is u great con-
ven .ence when two persons can work
tosether in doing this-one to sponge,
| while the second rinses and irons.
This compound for cleansing silk does
not sound inviting but try it. We
have washed the most delicate colors-
Llues, violets, &c.-and unless the
| color is entirely taken out or paint
| been transferred to the silk, it is sur
| prising how like new silk the dress
| can be nude to look. Cashmers or
merlnos of The finest color can be thus
cleansed and made to look like new ::
but they should be raised in hot water.
| HINTS To HoUsEKEEPERs-Ho
TO BUY FooD.-Mrs. Henry Ward
| Beecher, who, like her husband,
knows how to WELD q fluent pen,
| gives these practical bits of advice to
| young housekeepers:
| In buying beef rememember that OK
| beef is the best. The animal should be
five or Fix years old before it is killed
# you would have the best beef LII
well fed it will be ine-graiiIed the
| lean should he of a bright red color,
| is not good quality of fat running
| through it the beef will be tough, and
moi well-havored. The fat should be
of rich clear white, just tinged with
| yellow, and firm aud the suet also.
Heifer or COW reef is psler than OK
beef, firmer grained, the fat a clear
| white, aud the bones smaller, but il is
not as rich or juicy. When the animal
is too old, or badly fed, it is of dark
red, the fat skinny aud tough, and in
verp old beef u honey substance will lie
found running through the ribs. When
| IL Is pressed If the meat rises quickly
| from the finger, IL is good but If the
| finger dent rises slowly, or not at XII
| do not buy 1t, it Is poor meat. The Sir
| loin and the middle ribs are the best
for roasting. If you buy slrloin have
it cut from the "chump end" which
has a good undercut or fillet. The
rump is often preferred by epicures,
but being too large TO roast whole, q
roast Is usually cut from what is called
the "chump end. Porter-house STEAK
is the best for broiling, but not the
most economical. One rib Is too small
for baking, it dries in cooking, and is
not good economy, unless you take out
the bone, roll the meat and stuff it,
| when 1t makes a nice dish for small
family.
Veal should he small and white, the
kidney well covered with fat. II the
calf is Over ten weeks old the meat will
he coarse. The flesh should be dry and
white. If coarse-giaiaed, moist and
clamy, have nothing to do with it,
The fitlet, loin and shoulder are the
best for roasting. The breast well cut
and iointed, makes line stew or pot
pie. and is better economy than when
baked or roasted. Veal is excellent 10
make stock - for soups, the knucklt
or the poorer parts of The neck ARE just
as good for soup As the more expensive
paris.
have plenty OF fat. The color deter.
mines The age, and age is considered d
mark of excellence in mutton. II
should be five or six years Old to salts
fy "A lover of mutton. All the joint
may he roasted-hut the saddle and
next to that the haunch-the ley ana
the loln undivided are the best; chop'
are cut from the loln, outlets FROM The
leg, tine best end OF the neck or thick
end of the loin. The leg ard neck are
often liOiled.
Lamb should be small pale red and
fat. Best roasted. The leg, when th,
lamb a. talns good size, Is eNcellen
hoiled.
Pork should never be bought eXtep
from butcher whose honesty you ar
sure of, aud who knows where TIN
pork vas htttencd. 1t is not n very
healthful meat at the best, and non,
should he used unless cOril-led. lhei'
is much bad or diseased pork sold, an,
IL is very dangerous food. II the iiesl
feels iiabby or clammy to the touch, !
is not good, and should not on any nc
, count be used. Ii there are kernels II
the fat, let il alone. The fat should h
: harl the lean white and fine in tn
, grain, and the rind thin and smooth
{ As soon as your met of amy kind /
brought home from the butchers, wip
IL clean with dry cloth. If In sum
mer you mud any "hyblows," whlcl
. are very common, cut them out az one
= and no harm will be done. In III
loins long pipe runs by the bone
that should he taken out Immediately
or il will soon talnt and spoil the Who'll
: Joint. Ii the meat is not to be used a
once, dredge 1t with pepper. Powder
ed charcoal dus ted over meat VIII hel
to keep il sweet, or will remove an,
e faint already begun. 1t is wise TO kee
charcoal ON hand during warm weathe
, IL Is wonderfully etlicacious in preserN
q l.aal bon