The Placer herald., 1872-10-05
HOUSE AND FARM.

articles. The price ls, OF course, Always
little higher, but good article always spends
best. 1t is sacrifice of money to buy poor
-four, meat, sugar, moasses, cheese, butter,
lard, etc., to say nothing of the injurious
effect upon the health.
Butter that is made in September and
October is the best for Winter use.
Lard shonld be hard and white: and that
which is taken from hog over year OH l.
the best.
Rich cheese feels soft under the pressure
Of The finger That which is very strong l.
neither good nor healthy. TO keep one thar
is cut, tie it up in a bag that will not admit
flies, and hang in cool dry place. Kmonld
appear on it, wipe it off with dry cloth
The best rice is large aud has clear look
Old rice has sometimes little black insects
inside the kernel. The small white sage
called pearl sago, is The best The l'rs'
brown kind has an earthly taste. These
articles and ground rice, tap'oca, ETC., should
be kept covered
To select nutmegs, pick them with pin.
If they are good, the oil will instantly spread
around the puncture.
Keep coffee by itself, as its odor affects
other articles
Keep tie, in close chest or canister
Oranges and lemons keep best wrapped
close in soft paper and laid in drawer.
When a cask of molasses is bought, draw
off a quart, else the fermentation produced
by moving it will burst the cask.
Bread and cake should be kept in tin
box or stone jar.
Salt Goldfish should he kept in dry place
where the odor of il will not affect the air OF
the house. Fish-skin, for clearing coffee
should be washed dried, cut small, and pui
a paper bag.
Soft soap should be kept in a dry place in
cellar, and should not be usel till three
months old.
Bar soap should be cut into pieces of con-
venient size and where it will become dry
1t is as well to keep it for several weeks be-
fore using; it goes very fist when new.
Cranberries will keep all Winter in a tiykin
Of water in a cellar
FooD FOR OLD PEopLE.-Is your fit, good
natured grandfather living on fat beef and
pork, white bread and butter, buckwhe At
cakes and molasses, rice and sugar, till he has
lost all mcnt i aud physical energy, and
desires to sit from morning till night, saying
nothing, and caring for nothing Change hi
diet. Give him fish, becfsteak, potatoes
and unbolted wheat bread, or rycand Indian.
with one-half or three-quarters Of the carbon
ferrous articles of his former diet, and in one
week he will cheer you again with his old
jokes, and call for his hat and cane
is he lean, and cold, and restless. and
;rr,t,b1n (t;,,o h;D, bo h.,
best butter and as much sugar and mol,sscs
as he desires, not taking away entirely food
for the brain and muscle, but adapting them
to his circumstances. Perhaps his brain has
been overworked, and exhaustion and fiIful
action follow. If so, he needs come from oil
phosphate food to which he has not been
accustomed such as ont meal porridye, or
oat meal cake, with milk, or II diet of fish,
and pearl barley or pea soup. Or perhap
his restlessness comes from inactivity of the
bowels. If so he needs fruit, vegetables
unbolted wheat bread, etc, with care to keep
his mind at ease, ard to have only such
company as is soothing and agreeable.
Or perhaps rritabiiity arises from the use
Of too much meat and other phosph ,tic food.
If so, keep on diet in which the phosp pilates
are deficient, as rice. flour, bread, bntter, etc,
with other food adapted to their condition
and habits. But, that a regard to thcs
different conditions and an adaptation of food
TO conform to them, will very much conIrl-
butte to comfort and h,ppiness in the declininr
years Of life, there is not shadow of doubt
Why WE SHOULD WEAR Boards. The
american artisan say: There are NOR
solid inducements for wearing beard than the
mere Improvement Of mans p rsona appear
ance and the cultivation of such IN aid to tn
every day diplomacy oflie. The hair of the
moustacha not only absorbs the moisture and
masma of the fogs, but it strains the air oi
the dust and SCOT Of our great, smoky cities
1t acts also in the most scientific manner, hN
taking heat from the warm breath as it leave
the chest and suppl ying it to the cold ii.
taken in. 1t is not only respirator, but wi'h
a beard entire we are supplied with II com
forter as well, and these are never left a.
home, like the umbrella and sucl, appliances
when they are wanted Moifatt and Ly-
ingstone, the explorers, and many other tr,v-
elers, say that no wrapper can equal the
heard. A rem rkabe fact is, too, that the
beard, like the h ,ir of the head, protects
against the heat of the sun; it acts as tn,
thatch does to the ice house, but more than
this, it becomes moist with perspralion, and
then, by evaporation, cools the skin. A
mn who accepts this protection of nature
may face the rudest storms and hardest
Winters. lie may go from the hottest room
into the codes, air without dread; and we
verify believe he might sleep in moras,
with impunity; at least his chance Of escaping
the terrible fever would be better than hi
beardess companions.
BoNED HAM-Soak a nicely cured ham
the night before YOU wish to cook it, in tepid
water. Next day place it in Large dinner
pot OF water, OF the same temperature, and
boil it briskly eight or ten hours. Take il
up in wooden tray, let it cool, and care
fully take out the bone; cut it clear at the