Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1871-10-19

tincture, and the felon is dead. An
| old physician says he has known 1t
| to cure in scores of cases, and it never
fails if applied in season.-Journ0l Of
| Medicine,
| SWEEPING CARPETs.-Persons who are
| accustomed to use tea-leaves for sweep
ing carpets, and find that they leave
stains, will do well to employ fresh-cut
grass instead. 1t is better than tea
leaves for preventing dust, and gives
the carpets very bright fresh look.
How TO BRoIL.-In broiling beef
steak, whenever the Goals blaze up from
the drippings, a pinch of fine salt
thrown upon them will instantly ex-
tinguish the flames. By carefully at
tending to this matter, you may have
your broiled steak or chicken crisp,
but not scorched, and juicy, yet well
done.
TAKING CARE OF BRooMs.-Haye q
screw with an eye or ring on its end /;
this can be screwed into the end of the
handle of each successive new broom.
1t is handler to hang up by this than
string, though the latter will do if al
ways used. 1t is bad for a broom to
leave it standing upon the brush. If not
hung up, always set it away with the
stick end down. :, ,
SoFTENING OLD PUTTY.-In removing
old broken panes from a window, it is
generally very difficult to get off the
dry, hard putty, that sticks around the
glass and frame. To obviate this, dip a
small brush in nitric or muriatic acid,
and go over the putty with it. Let it
rest while, and it will soon become
SO soft that you can remove it with
ease. -r...54..,ert..
STEAMED PUpDING.-Take about a
quart of buttermilk, add one teaspoon
full of salt, one of soda, and if in the
season of berries, I add nearly tea
cupful, if not / pare and slice one or
two apples into my dish, then thicken
it with either flower or corn-meal as
thick as it will stir easily with q spoon
then 1 put it in dish and set the
steamer over my boiling dinner to
cook; it wants to cook from one to two
hours; eat with swnetened cream or
butter and sugar, whichever is pre-
ferred.
SORE THRoAT.-Everybod has a cure
for this trouble, but simple remedies APP
pear to be the most effectual. Salt and
water is used by many as a gurgle, but
little alum and honey dissolved in
sage tea is better. Others, few drops
of camphor on loaf sugar, which very
often affords immediate relief. An ap-
plication of cloths wrung out of hot
water and applied to the neck, changed
as, often as it begins to cool, has the
most potency in removing intismma-
ton.
. To CKYsTALfzEl -FLowERs.AConstruc
some baskets of fancy form with ,pliable
copper wire, and wrap them with gauze.
Into these tie the bottom violets, ferns,
geraniums 1eaves-in fact, any flowers
except full blown roses-and sink them
in q solution of alum, of one pound to a
gallon of water, after the solution has
cooled. The colors will then be pre-
served in their original beauty, and the
crystalized alum will hold faster than
when from hot solution. When you
have light covering of crystals that
completely covers the articles, remove
the basket carefully, and allow to drip
for twelve hours. These baskets make
a beautiful parlor ornament, and for
long time preserve the freshness of the
flowers. rs.AJournalc Chemistry. . "a
q To COLLECT THE ODoRs OF FLowERs.-
Roses, and all flowers containing per-
fumed oils. may be made to yield their
aromatic properties by sleeping the pc
tai or flower leaves in saucer or fiat
dish of water and setting it in the sun.
The petals should be entirely covered
with the water, which, by the way,
should be soft or rain water. A suth-
cient quantity should be allowed for
evaporstion, and the vessel should be
left undisturbed few days. At the
end of this time film will be found
floating on the top This is the essen
tial oil of the flower, and every particle
of it is impregnated with the odor pecu-
liar to the flower. 1t should be. taken
up carefully and put in tiny vials, which
should be allowed to remain open till
all watery particles are evaporated. A
very small portion of this will perfume
gIove-boxes, drawers. apparel, ETC., and
will last long time. sutass
How ALL CAN HAVE GooD VINEGAR.
The vinegar plant, as is well known,
belongs to the genus of sungals Pen'-
ciEium gEaue.tnp), and it is really propa-
gated by the following the annexed
recipe: Take half apound of brown
sugar, and half pint of molasses, sim
mer them in three quarts of water, till
we'll dissolved; then place the mixture
in wooden or stone pot, cover it over,
and place behind the stove in warm
situation. In about six or seven weeks
you will find floating on the top a
tough, heshy substance-this Is the
vinegar plant; the mixture will haye
turned to vinegar, but of poorer qua
hty than will be manufactured with its
aid. Now prepare a mixture as before,
and when coolish, lay over it the vine
gar plant. A bit of lath or shingle
should be laid upon the mixture before
placing the plant over it, as the vinegar
is of a purer quality if the plant does
not lie wholly upon it. Set it behind
tho stove or beside the range, covering
it closely, and in two weeks or more
taste it; if sharp vinegar, bottle it and
continue your manufacture. The vine
gar is of dark color, but of a far better
quality than is bought generally for ci-
der vinegar, but which has never seen
apples. 1t is probable that what is
termed the "mother'' is loosely allied
to this plant, and might be employed
by those who desire to produce
"vinegar plant" without delay. The
cost of vinegar made in this manner is
extremely small, and as it is condi-
ment SO universally employed in culin-
airy matters, we recommend it to our
readers. We do not think that there
is anything deleteri- II N its properties,
and it would certR
lies large 81. ON q 20