The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1871-01-14
:farm-@arben-Rouseboln.
HoW 10 Carve.

II Is true tnat inc + Tehcn style OF serving meat
sliced is fast oanishing the necessity of carving
at the table OF the rich, but in middle life,
where such elegancies are not practiced,
knowledge OF carving should be part of
boys or girfs education. How often do we
near person say, 40, excuse me, can't
carve; never triedn Or. if 1t be attempted,
one soon finds himself sadly embarrassed. He
grasps the knife and fork desperately. He has
learned that slice of the breast of a turkey is
dainty; that wingis good. But it is not an
easy task to separate them, and he thinks he
would rather chop wood than cut turkey.
ne does not know that on the back lies de.
lcious morsel called the oyster. and the side
bones below the second joint are considered
utblts. This must be taught him. Ladies es-
peclally should make carvinga study; at their
homes the task often devolves upon them, and
shey should be able to prefOrm it with ease,
not be forced to accept the assistance Of Wis
ltors who would probably dread the operation.
The platter should be placed so near the car
Ver that he has full control over it; if far off,
ootnlng can prevent an ungraceful appearance.
a sharp knife is requisite, and thin and well
eempered blade In carving turkey cut off
ne wing nearest to you first, then the leg and
second joint then slice the breast until the
rounded piece appears; insert the knife be-
tween them and separate them-this part is
the incest bit of the breast next comes the
'mery thought" After this turn over the
bird q little, and Just below the breast YOU
Will lind the oyster, winch you separate as YOU
did the inner breast. The side bone line
besides the rump and the desired mOrscl can
be taken without separating the whole bone.
Proceed the same with the other side. The
fork need not be removed during the whole
process. An experienced carver will dissect
fowl as easy as you can break an egg or cut
potato. dc retains his seat, manages his
hands and elbows artistically, and is perfectly
at ease. There is no difficulty in the matter,
It emily requires knowledge and practice and
ehe0e should be taught in the family, each
child taking his or her turn. Chickens and
partridges are carved in the same way.
HOW TO REvENT LoLDs-I. Eat plain
unstimulating food and avoid rich pies and
buildings, rich gravies. fat meats. &c. If the
bowels are constpated and the other excretory
organs oyerworked aud weakened by the et-
Tort to throw offthe excess Of food the persen
IS far more liable to colds and to other dis
eases as well. ....r. ..., --...-
?. Avoid hot, stimulating, and alcoholic
drinks OF every kind. The tendency Of all
this is to weaken.
3. Always have your sleeping-room well
ventilated. More colds are caused by sleep
ing in hot, close rooms than in any other man
mar. .sa. as, 81. .a.
4. Take outdoor exercise according to ysur
strength. 1t is better, as rule. to get out in
. storm even, if you are suitably protected,
than TO remain in all day.
D. Always breathe through the nostrils and
not through the mouth, especially when going
IN warm atmosphere 10 o cold one
g. Dress loosely, so Us not to interfere with
respiration or the circulation of blood. and
dress so as to keep the eXiremities, particular.
u the feet, warm and dry.
z. Rub the entire surface of the body with
sponge towel, or with the hands wet in cool
W cold water. wipe dry, and rub hrsky with
dry, Coarse toWe. until the SKIN is all in
glow. 1t can all be done in three minutes.
1t should be done IN u warm room, unless il
can be done in q cold room without the least
bit of chilincss being produced. The person
should feel warmer after the bath than before
otherwise he may know that he has not taken
it properly.-H%ald oi HEATH.
To CLEAN 4 RrsTY PLow.-Takc . quart of
water and psur slowly into it half pin. Of
Sulphurlc acid The mixture will become
quite warm from chemical action, and this is
the reason why tbs acid should be poured
slowly INTO the wafer rather than the water
into the acid wash the mould board or any
other iron that is rusty. With this week acid.
and let II remain OH the IRON until it evapor.
ates. Then wash it again. The object is to
give time tor the acid to dissolve the rust.
Then wash with water and you will see where
the worst rusty spots are. Apply some more
acid and rub those spots with brick. The
acid and the securing viii remove most of
the rust. Then wash the moud-board thor
oughly with water to1emovc all the acid and
rub 1t dry. Brush it over with petroleum or
other oil, and let 1t be until, spring. When
you 60 to blowing take. bottle OF the acid
water to the field and apply it every bout to
any spots Of rust that may remain. The acid
and the securing OF the earth will soon make
1t perfectly bright and smooth. Ii all iron
work be washed over with petroleum as soon
as We put our tools, implements, and machines
aside for the winter, 1t will keep them from
rusting and save great deal OF trouble and
annoyance, to say nothing ofdeprecation and
loss.-AmsricaR ig,icui'uris'
How TO KILL PouLTRy.-0, n the beak
Of the fowl, then with a poin q and narrow
knife make an incision at the back of the
roof which will divide the YER .abrn and
cause immediate death after wnrt hang the
fowl up by the legs until the bleeong ceases !;
then rinse the beak out with vinegar and
water. Fowls killed in this manner keep
longer and do not present unsightly external
marks. as those killed by the ordinary system
of wringing the neck. When the entrails are
drawn immediately after death, and the fowl