The home journal. (Winchester, Tenn.) 1858-188?, 1872-11-14
USEFUL INFORMATION

o water.
Alcohol and whiting make Il sim
pie and eiicacious compound for
cleanina plated glass windows or
minors.
The bark OF o tree called COCO is
being imported into Now York from
The Philippine Islands, having the
properties Of ordinary soap.
ALL sailed provisions should be
watched and see that they are kept
under the brine, for if one piece of
meat lies up it will spoil the whole
barrel. If the brine looks bloody,
1t must be scalded and more salt ad-
led; when cold, pour back.
TIE growth OF the hair, the dura-
blIlty Of its color, its Aexibility, elias
ilcity and gloss, depend solely upon
IT'S sanitary condition, and there is
nothing that so eilectually promotes
The health Of the ibers and of the
mtegumonts from which they spring,
as corrected hygienic habits.
For removing greasy spots from
any fabric, use ammonia nearly
nnre, then lay white blotting paper
over the spot and iron lightly. In
washing lace, put about twelve drops
in n pint Of hot suds. Put in your
silver ware and wQsh, using an old
nall-brush or toothbrush for the
purpose.
The vineyards on some parts of
the Rhine arc arranged in terraces
ono 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
VINE IS made from grapes grown on
the steepe5t and ~stoniest hillsides.
The following is said to be an 6x-
cellent remedy for u founderod
horse: When you are satisfied that
ho is foundored, no matter what the
cause, give him n pint of dry salt
with II spoon; then keep him in
the stable, without drink, for twenty
four hours, and nine times out Of ten
Il radical cure will be effected. This ,
remedy, however, recommended only
IN the first stages or within three or
four days after the cause Western
HuraL.
70 impart II flavor to the flesh of =
fowls, such as constitutes the game
flavor Of the wild state, the Boston
Jo"rnni of Chemistry recommends G
cayenne pepper, ground mustard, or )
ginger, to be aided in the common
food of fowls. AS to cleanliness of ,
h%enneries, it recommends great care
IN summer. CarbolIc acid dissolved
IN water should be sprinkled over the ,
woodwork of the insides, aud Il little !
added to the %whitewash, which |
should be used each season. The
nest material should be often chan
god, that being specially liable to be- {
come foul when the birds are con /
fined.
BOYS USING ToBAcCo.-A strong q
and sensible writer says II sharp /
thing and II true one, too, for boys /
wLo uso tobacco: at has utterly
and utterly ruined thousands ?
of boys. IL tends to the s~oftcning v
and weakening of the bones, and it C
greatly Injuries the brain, the spinal II
morrow and the whole nervous fluid.
A boy who smokes early and fire. n
quently; or in any way uses large f,
Quantities of tobacco, is never known 0
make II man Of much energy, and p
generally lacks muscular and physi-
as well as mental power" We q
particularly warn boys, who q,
want to be any thing in the world. h
20 shun tobacco us IL most baneful f.
poison.
How TO PRESERVE MEATS. The il
French Academy of Sciences has re- N
emily had Il communication on tho o,
ubject of a new process for the pre- 3
orvation of meats. The substances
re placed in q cask and acetate of fo
oda sprinkled over each in the pro- ~
'ortion of %one-fourth of the weight IN
f the meat. At the end of twenty of
our hours the pieces are inverted,
ne upper ones being put below. In
mother tw%enty-four hours the action NJ
complete, and the meat packed in u"
together with the liquid. 70
using, the meat must be III
ashed in water for a period not
'ss than twelve nor more than VIC
wenty-four hours. Half an ounce pu
| ALT ammoniac should be added 10 iar
ne water, in order to decompose tw
acetate. BY this common kitch- "a,
II salt is produced, which restores ,
the meat its freshness and flavor.
How TO SELECT FLouR.-l. Look tho
It's color; if it is white, with a fin
~yellowish or straw.colored tire
mt, it is Il good sign. If it is very six
hito, with a blush cast, or with ,
ack specks in it, the flour in not NJ:
,od. 9. Examine it's adhesicenesS Ntl
wet and knead a little of it be. u'l
cen the fingers; if it works dry ard We,
it is good; if it works soft ,n.
| sticky, it is poor. Flour made poi
m spring wheat is likely to be I
3. Throw a lump of dry pris
r against a dry, smooth, perpen- orig
lar surface; il it adheres in a dian
p, the flour has life in it; if it from
like powder, it is bad. 4. no d
'eza some OF tho flour in your tho ]