The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-07-05


FE-CLEANING.@The very best
way to clean q stained steel knife is to
cut solid potato in two, dip one of the
pieces in brick dust, such as is usually
used for knife cleaning, and rub the
blade with it.
Orange-For one pound of rags take
sugar of lead one ounce, dissolve in hot
water. Dip and wiring out. Dissolve
bichromate of potash in cold water; dip
and wiring out, and you will have q
nice yellow. Take one pound of white
lime ard put in it two gallons of rain
water, letting it stand over N ght.
Turn it on in an iron pot and bring it
to a b il and dip your rags, you
will have a good orange.
Tonic WASH FOR THE HAIR.-When
the hair is falling off, the following
tonic wash will Ike found very useful:
Take half fluid ounce of tincture of
quinine, one drachm of bicaibOnate of
ammonia, and five and a half ounces of
rose water; first dissolve the ammonia
in water, then add the tincture. APP
ply it gently to the roots of t e hair
twice a week, or Oftener, il f. und to
be beneficial.
CHILDREN'S BIBS.-COmmOn napkin
do not serve the needs of children I'm.
der six or eight years, at the table, so
well as bibs that may be tied or button
ed around the neck. They should be
long enough to tuck under the table, or
to cover the child's lap. A small gore
i'm front, with band of the right length
secures a good fit around tile neck.
CARPETED FLOORT.-When carpet
is taken up to he cleaned, the floor be-
meath it is generally very much cover.
edwith dust. This dust is very fine and
dry, and poisonous to the lungs. Be
fore removing it, sprinkle the floor
with very dilute carbOlic acid, TO kill
any poisonous germs that may he pre-
sent, and to thoroughly disinfect the
floor and render it swee-
TO COLOR COTTON.-Red- Take two
thirds ola teacup of muriate of tin.
Add sufficient water to cover the goods
well. Bring it to boiling heat. Let
the goods lie in this one hour, string
p1iCh' AohC ouO IiiC SOOuS kiiu eUlptS
kettle. Put them in clean water with
one pound of Nicaragua wood; steep it
for an hour at hand heat. Then put
in the goods and increase the heat for
All hour, not bringing it to boil at all,
Air the goods and dip one hour as be-
fore. Wash without soap. This will
color three pounds.
When meats are broiled
on gridiron over hot Goals, the sud-
den high heat applied sears the outside
which shuts in the juices, and the rapid
application Of heat soon cooks the
meat through, if in moderately thin
pieces. 1t is then tender, juicy, and
palpab.e. Those who never broil their
fresh meats, fish or poultry, do not
know the excellencies of properly
| cooked dish of animal food. OF all
methods for fowl brOiling is the best
provided that the cook il active enough
to handle dexteriou>ly, SO as not TO
make charcoal of All atom, and yet
cook every part of the meat sufficient
ly to suit the taste of the consumer.
DANGER FROM WET CLOTHES
persons understand fully the reason
| why wet clothes exert such chilling
influence. 1t is simply Thu: Wafer,
when it evapOrates, carries off an enor-
nous amount of heat, in what is called
the latent form. One pound of water
| in vapOr contains as much heat as Line
or ten pounds Of liquid water, and all
this heat must, OF course, be taken
from the body. If our clothes are
moistened with three pounds of wa
ter; that is, if by wetting they are rcn-
dered three pounds heavier, these three
pounds will, in drying, carry off as
much heat as would raise three gallons
of ice-cold water to the boiling point.
No wonder that damp clothes chill us.
| One quart of good milk. Heat this,
add sugar $50 taste" and when nearly
boiling. pour i'm the yOlks of six eggs,
thoroughly beaten, stirring briskly Until
the custard is cooked. Flavor as you
like. Turn this into q suitable deep
dish, and set it in a cool place. Beat
the whites to stiff frOth, turn them in
to cOlander there you have "wrin-
kle" which was new to me, but old to
sOme), and pour boiling water through
the foam, shake it together, and turn
it carefully upon the custard. You
may scatter bits of Jelly over this, OF
not, as you please. All custards should
he cold when eaten.
To separate the whites from the yOlks
is tedious process, unless you know
| how. Then it is simple enough. Brebk
the egg through the middle with a
quick rap against the edge of the dish.
Holding it over the dish, put your
thumbs into the crevice, and pull the
egg open into two cups. The yolk
settles itselfinto one, part of the al
bumen of white spills into the dish,
and you can easily pour the rest off,
turning the yOlk from one sheIl-cup to
the other, being careful not to break it,
until it is free from the white. Then
turn it into the dish in which you beat
the yolks. Many persons have no idea
what "stiff frOth" is, and stop beat
lug the whites when they just begun to
foam.
FRUIT-DRYING, CANNING, &c.-A
correspondent of the CttltiUdtO,' asks,
how many pounds will one bushel Of
different fruits of make when dried, of
the apple, pear, ounce, peach, plum,
nectarine, apricot, cherry, currant,
gooseberry and black berry? How many
three-pound cans of these different
fruits can be filled from one bushel of
green fruit? Does the cultivated blacl-
berry make better wine than our wild
berry? What makes me think the cul-
tivated the hest for wine making il,
that they will ripen up more evenly. /
should like to know what is the most
profitable use of the gOoseberry-also
horse-raddish. M. Salem, NJ G.
STEAMING Food If all ladies knew
the superiority of steaming many arti-
cles of food over broiling them they
would he better supplied with convC.
niencies for that purpose. Cooking
can be done much quicker and with
less fuel by steam than any other way
Apple dumping are far superior when
steamed to boiled ones, which are apt
to be heavy and waste soaked. Steam
till done, then set in the oven few
minutes to dry the moisture. So it is
with other buildings, custards, brown
bread, vegetables, ETC.; and for cooking
fruits, particularly ounces, to pre-
serve or put up in their own juice, it is
an excellent way to steam till tender
before putting into syrup. In warm
weather steamer is blessing indeed,
for a very little fire will co, thus say
ing heat in the house, making itmuch
more comfortable as well as econOmi-