The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-06-28
HOUSEHOLD AND FARM.

How TO MAKE POT PLANTS GROW:
Dissolve in one gallon of water (it
should be soft one ounce of carbonate
ammonia. Water the plants well a
week with il, and you will be surprised
with their growth and vigor. The ar
ticle can be bought at the druggists for
fifty cents per pound. Keep the soil in
the pots loose.
SCENT PowDER.-A charming re-.
cipe for scent powder, to be used for
wardrobes, boxes, ETC., far finer than
the mixture sold at the shops, is the
following: COriander, orris root, rose
leaves and aromatic calumus, each one
ounce; lavender flowers, two ounces;
rhOdium wood, one fourth Of drachm;
musk five grains. These are to be
mixed and reduced to coarse powder.
The scent on the clothes is as if all fra.
grant garden flowers had been pressed
in their folds.
COCKROACHEs.-A small quantity of
carbOlic acid in paste for laying paper
hangings, and in whitewash, will repel
cOckroaches and all other insects. 1t
will also neutralize the disagreeabie
OdOr consequent upon the decompo-
sitiOn of the paste, which in newly pre-.
pared walls is sometimes very oppres-
sive. The cheapest and best form of
carbOlic acid is crystal which dissolves
in water at an excess of temperature.
STAINS IN LINEN.-All calicoes sub
ject to be stained, such as table linens,
napkins, children's clothes, towels,
etc., ought to be examined before be.
ing put into any wash mixture or soap
suds, as these render the stains perma-
nent. Many stains will yield to good
washing in pure soft warm water. AL
cohol will remove almost any discOlor-
alton. Almost any stain, CT iron mold
or mildew, may be removed by dipping
in moderately strong citric acid, then
placing in the sun. This may required
to be repeated many times, but with us
has never failed.
SIZES OF NAILs.-SO much is said
and SO little understood respecting the
size of nails, that the following state
ment giving the length in inches from
number three penny to twenty-pen-
ny, will be information to many read
ers: Three-penny, one inch; four-pen.
ny, one and one fourth inches; five
penny, one and three fourth inches;
",
two and one fourth inches; eight.penny
two and one half inches; ten.penny,
two and three fourth inches; twelve.
penny, three inches; twenty-penDy,
three one half inches.
To VARNIsH DRAWINGS, PAINTINGS
IN WATER CoLORS, OR ANY PAPER OR
CARD WORK.-Take some clean parch-
ment cuttings, boil them in water in a
clear glazed pipkin till they produce
very clear size; strain it and keep it for
use. Give your work two coats of the
above size, passing quickly over the
work not to disturb the colors; when
dry, proceed as before directed with
your varnish.
HARD SOAP.-Five pals of soft soap,
two pound of salt and one of rosin.
Simmer together, and when thorough
ly fused, turn out in shallow pans SO
as to be easily cut.
TESTING EGGS EASILY 1t is quite
easy to know q good from a bad egg by
simply holding it between the eye and
a light. Hold the egg SO that the hand
will cut OIL all direct rays of light eX-
cept those passing through the translu-
cent egg.
GRAPE SUGAR.-The Alta.CaIifornia
has the following suggestion for grape
growers: s"There are more grape than
wine makers. We suggest to vine.
yard men who can't find market for
grapes, to let them ripen and begin to
shrivel on the vine; then express the
juice and let it stand for four months.
Two-thirds of it will be sugar. Grape
sugar is not equal to beet; it does not
granulate like it, but it is valuable for
home and confectionery, and it will
find ready sale at large profit"
QUAKING PLUM PUDDING.-Take
slices of light bread, spread thin with
butter, and lay in a pudding dish lay
ers of this bread and raisins, till with
in an anch of the top. Add five eggs,
well beaten, and a quart of milk, and
pour over the pudding; salt and spice
to taste. Bake it twenty or twenty
five minutes, and eat with liquid sauce.
Befure using the raisins, boil them in q
little water, and put it all in.
BOHEMIAN CREAM.-Take four
ounces of any fruit you choose, which
has been stoned, soft and sweetened.
Press the fruit through sieve, add one
and half ounces of melted and dis
solved jsingl So to half pint of fruit;
mix it well together, then wipe a pint
of rich cream, and aid the fruit and
isinglass gradually to it. Then pour it
into mould; set it on ice or in a cool
place, and when hardened or set, dip
the mould moment i'm warm water,
aud turn it out ready for the table.