The Hickman courier., 1872-11-09
USEFUI. INFORMATION

USEFUL INFORMATION
PEACHES can be pealed ;apidly by
dipping them for an instant IN
strong hot lye, and afterward into
cold water.
! ALCOHOL and whiting make sim
pls and efiicacious compound for
cleanina plated glass windows or
mirrors.
THE bark OF tree called gogo Ii
being imported into New York from
the Ph;Ilippine Islands, having the
properties of ordinary soap.
ALL salted provisions should be
watched and see that they are kept
under the brine, for if one piece of
meat lies up it viii spoil the whole
barrel. If the brine looks bloody,
IL must be scalded and more salt ad-
ded; when cold, pour back.
The growth of the hair, the dura-
bility of its color, its fexibility, elas-
ITCHY and gloss. depend solely upon
its sanitary condition, and there Is
nothing that so effectually promotes
the health of the fibers and of the
lnteguments from which they spring,
as corrected hygienic habi's.
FoR removing greasy spots from
any fabric, use ammonia nearly
pure, then lay white blotting paper
: over the spot and iron lightly. In
washing lace, put about twelve drops
IN pint of hot suds. Put in your
silver ware and wash, using an old
nail-brush or toothbrush for the
purpose.
The vineyards on some parts of
the Rhine are arranged in terraces
one above the other; the banks all
along on the sides of the hills being
upheld by arches of masonry. 1t is
well known that generally the best
wine Is made from grapes grown on
the steepest and stoniest hillsides.
To impart a flavor to the flesh of
fowls, such as constitutes the game
flavor of the wild state, the Boston
Journal Of Chemistry recommends
cayenne pepper, ground mustard, or
ginger. TO be aided in the common
food of fowls. As to cleanliness of
henneries, 1T recommends great care
IN summer. Carbolic acid dissolved
in water should be sprinkled over the
woodwork of the insides, and little
added to the whitewash, which
should be used each season. The
nest material should be often chan
ged, that being specially liable to be-
come foul when the birds are con-
fined.
BoYs USING TeBAcco.-A strong
and sensible writer says a sharp
thing and true one, too, for boys
wEo use tobacco: ''it has utterly
spoiled and utterly ruined thousands
/ of boys. Il tends to the softening
and weakening of the bones, and it
/ greatly Injuries the brain, the spinal
( morrow and the whole nervous fluid
\ boy who smokes early and fire.
/ quently; or IN any way uses large
/ quantities of tobacco, is never known
to make a man of much energy, and
generally lacks muscular and physi-
cal as well as mental power" We
would particularly warn boys, who
want to be any thing in the world
to shun tobacco as 4 most baneful
poison.
How To PRESERVE MEArs.
/ French Academy of Sciences has re-
Gently had communication on the
+ subject of a new process for the pre-
serYation of meats. The substances
are placed in a cask and acetate of
soda sprinkled over each in the pro-
portion of one-fourth of the weight
of the meat At the end of twenty
four hours the pieces are inverted,
the upper ones being put below. Iu
( another twenty-iOur hours the action
is complete, and the meat packed in
barrels, together with the liquid.
Before using, the meat must be
washed In water for period not
less than twelve nor more than
gwenty-four hours. Half an ounce
of ealt ammoniac should be added 10
the water, in order to decompose
the acetate. By this common kitch-
en- salt is produced, which restores
to the meat its freshness and flavor.
How TO SELECT FLoUR.-I. Look
at It's color; II 1t Is white, with a
slightly yellowish or straw-colored
Tint, it is a good sign. If it is very
white, with u blush cast, or with
black specks IN it. the flour in not
good. 2 Examine its adhesireness
wet and knead little of it be-
tween the fingers; if it works dry ard
elastic, 1t is good; if it works soft
aud sticky, it is poor. Flour made
rom spring wheat is likely TO be
sticky. 3. Throw a lump of dry
-!our against a dry, smooth, perpen-
dicDlar surface; ii it adheres IN
lump, the flour has life in it; if it
falls like powder, it is bad. 4.
Squeeze some of the flour in your
hard; if it retains the shape given by
the pressure; that too is a good
sign. Flour that will stand all these
tests 1t is safe to buy Exchange.