The Hickman courier., 1872-10-12
USEFUL KNOWLEDGE.

; The burden that ChristophOros bore.
To carry THEE acrossi
USEFUL KNOWLEDGE.
TO TAKE OUT MILDEw.
: Use bar-soap and powered chalk
{, Wet the cloth, rub on the mixture
and lay it IN the sun.
IODINE AND POLLS.
AS soon as n boil becomes hard
and infamed paint it with iodine.
The poison will not be scattered,
: bat will be absorbed by it.
TO BOIL POTATOES.
These should be out of the ground
but short time before cooking.
! Wash them well, rub off their skins
with a coarse cloth, and put in boil
ing water. When perfectly tender,
pour the water from them, and let
them stand by the side of the fire,
with the i'd of the saucepan partial
/ ly removed. When the potatoes
are thoroughly dry, put them in
hot vegetable dish, with piece of
butter the size of walnut; pile the
potatoes over this and serve. If the
potatoes are too old to have
their skins rubbed off before boil
ing, they should be cooked in their
"jackets : drain, peel, and serve
them as above.
REMEDY FOR SALT RHEUM.
Take of narrow dock-roots, scabi-
ous, and swamp sassafras, equal
parta. baii down strong and add on,
pound of lard simmer down to an
ointment. Rub the parts affected
! three or four times day. If the
complains IS attended with any in
/ fiammation, II must be first subdued
by poultice made Of slippery elm
bark and fresh milk. Medicines
must be taken to purify tbs blood.
An excellent beer is made by boil
ing in suitable quantity Of water
| the following articles Take the
root Of sassafras, burdock, black al
der, wild cherry tree; of this let
strong dccoction be made then
sweeten with molasses or honey,
and when about bloodwarm add a
sufficient quantity of yeast to fer
ment it. The patient should tak6
freely of this beer.
I PUT UP JAM WHILE HOT.
1t is said that ordinary iam-fruit
ana sugar which have been boiled
together for some time-keeps bet
ter if the pots into which it is pour
ed are tied up while hot. If the
paper can act as a strainer, in the
same way as cotton wool it must be
as people suppose. If one pot of
! jam is allowed to cool before it is
! shut down, lite germs will fall up-
on it from the air, and they will re-
tain their vitality, because they fall
! upon a cool substance; they will be
81. Mt in by the paper, and will soon
fail to work decomposin@ the fruit.
If anotbe, not, perfectly similar, be
filled with bong hot mixture and
Immediately eoTers,.f over, though,
of course, some of tho outside air
must be shut in, any germ which
are floating in it will be scal1ed,
and in all probability destroyed, so |
that no decomposition can take
place.
FLAvORING sIRUPs.
In making strawberry, raspber-
ry, pineapple, and other sirups,
simply express the juice by squeez-
ing the ripe fruit in some porous
though strou5 cloth. Linen towel
ing is an excellent thing for this
purpose. This requires SOME little
strength, and may best be dohS by
sqScezing small portions at a time.
Next, to every. pint of juice add two
pounds of crushed white '' : sugar,
and dissolve by a gentle heat.
Strain through flannel while hot,
and bottle. The best receptacle for
sirups is demijohn or flask wrap
ned in wicker-work. Light affects
In. color deleteriously, and perhaps
mako, some other chemical change
ipinrino .he taste. Sirups should
be kent in .. cool place as practi-
-eeine. ! lev have been kept during
- --,S,aer without losing
, bo~ ~"''-'S> or beauty of
lo - Jol;oa " of tla'oF - ful for
Ae1r s o'Iy Tbsse sirups are ESQ. ;ng
ssJ ,s;atv of purposes. In fla ed +
isfleSy =, - no = more scgar is neeuS0
bon tsa5 contained in the sirup' I
pRacrrcAb BUTTER MAKING. |
,adr ir the Western Rural thus
,leasantly describes her Prac'lre p.rt ~
onttsr ,uas making: al use six quart
one.9l @ nutt;ng about three quarts IN
pans pans pod'iI ppud allow it to stand thirty or or
eaen, a;p a5n hours before lifting the
crsam. e which is put in suitable Ves 's
sel IusuaIIy a PAM in which n,er l. rer
m aims in a place somewhat "'ILl I.n.s.. l,.e
,a .han that in which the milk is kePs'
st' String occasionally in order 70
eoualize the acidity and tempera.
t1re Churning day comes twice
'ua -.ek and is looked forward to win
wSS-s-iineri ..a.,an ..,an otherwise. MY
pleasure r.- ;-litive IN its SIM
ahurn is very pr,..-- 81, s,-ed without a
pifclsy-a stone jar, u.s churn-
cover of any kind When
ing time comes, set my cream near |
the stove, stirring occasionally while
! oettipo breakfast. After breakfast,
| seaid my Jar, and pus in from
before the jar gets cool, anu
four to seven minutes churning 1t IL
ready for the butter bowl and