Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-06-14
THE
TEE
WEEKLY UNION AND AMERICAN
FOR THE HOUSEWIFE.
Crackers.


Crackers.
To make crackers such as We buy, take
seven cups of -four, one teaspOonful Of sale.
rAtus, two Of cream of tartar, half cup of
lard. Rub The lard, saleratns and cream of
tartar In the -four; add cold water enough
TO make very stiff dough. Let them stand
In the oven until dried through.
Hair wash.
Take large handful, or a coffee cupful
of dried OF fresh SAGE leaves, and boil for
half an hour in one quart Of water. Add
10 il, while boiling, one ounce Of borax; and
put dozen or twenty shingle nails (old
rusty nails are better than fresh, bright
ones) into bottle. Then strain the sage
tea through cloth, laid over fuunel, into
the@bottle, Cork il tightly, and it will keep
for months. Wash The -ots Ct the / air Ia
1t every morning or night. fused at night
it may stain The pillow case, but it will boil
out. IL will not turn gray hair to its origi-
nal color, but it invigorstes the hair greatly,
thickens il, and prevents it from turning
gray. ta s
To Clean Looking Glasses.
Wash thoroughly a piece of soft sponge,
and remove all gritty particles from it; dip
it lightly into water, squeeze il out again,
and then dip into some spirits of wine; rub
il over the glass, dust it with some powder
ed blue or whiting sifsed through muslin;
remove 1t lightly and quickly with . clean
cloth, and finish with a silk handkerchief.
1t the glass be large one, clean one-hslf at
a time, otherwise the spirits Of wine will
dry before il can be removed. If the frames
are gilt, the greatest of care must be taken
to prevent the spirits of wine from touching
them. To clean such frames, rub hem
well with Ii tie dry cotton wool; this will
remove al dust and dirt, wi hout injury to
the gliding. If the frames are vanished,
they may be rubbed with the spiri's of wine
which will take out all the spots and give
the varnish superior polish.
Drinking Impure Water
Set pit cher Of iced water in room In
habited, and in a few hours it will have
absorbed nearly all the perspired gases Of
the room, the air of which will have become
purer, but the water utterly FL by. This
depends on the fact that water has the ia
cility of condensing and thereby absorbing
nearly all the gases, which IL does without
increasing its own bulk The colder the
water is, the greater Us Ca acity TO contain
these gases. At ordinary temperature, a
pint Of water will contain pint Of carbonic
acid gas and several pinis OF ammonia.
This capacity Is nearly doubled b. reduc-
ing the temperature TO that of ice. Hence
water kept in the room a while is always
unfit for use, and should be often removed,
whether it has become warm or not. And
for the same reason the water in pump
should all be pumped out in the mornin'
before any is used. That which has stood
- ,ssvl,s l., - 60 cot "a
water in the morning. Impure water is
more injurious to health iLhan i'm
pure air, and every person should provide
The means of obtaining fresh, pure water
for all domestic uses.
Coffee Browning and Making.
Recent investigations by Aubert and
Haase have developed the fact that coffee
roasted to light brown will not evaporate
It's caffeine. Carried TO high degree, short
of being charred, it loses little but as
there is a better development also, the came
amount is realized. Hence either or al of
the different shades OF toasting may be
adopted. Some prefer the var ETY., but there
is little Il any difference-Only avoid burn
inc. which viii give it better taste. A too
light color will not sufficiently develop the
properties The experiments have also
boiling, will extract caffeine, as well as most
of the extractive matter prOper-this more
readily in highly torrefied samples. The
error that coffee must be boiled in order to
get the extractive principle is therefore ex-
ploded. This has b en- the writer's eXpe-
risnce. he secures the best cup by infusion
or drawing alone, always avoiding The boil
ing point, or rather not passing IL. Four
ing on cold water and setting on the
hot stove till the boiling pOiut is reached,
and then filing mp immedia'eiy with hot
water, all that is wanted, and setting
aside to settle; occasionally stirring
the top 10 facilitate the settling, will give
YOU ali the properties in greater amount, as
il retains the volatile, which are the most
desirable, holding the more agreeable flavor
An improvement on the common mode Of
making is to grind or, better, pound fine
The matter is thsn extracted u ore reacily
There is also more ecoGomy. little colo
water dropped into the v,ssel when SET OF
the stove will ex eoi.e the settling. IL
clarity peffec.ly, the white Of an egg mixed
with the grounds so to molsten sLgbuy
aided bv a little water, will be etiectuai
Too much egg will weaken the coffee, as !
will cock the mass, aud thus prevent
ready access of water to dra " the strength
Much sugar used With coffee has a tendency
to produce fermeRt station in the stomach
and this often, igDoraBuy, is made q charg'
apainst the use Of coiTtc. H. Is best TO list
II with little or no sugar at al; and practict
will soon establish the habit. The sam
holds with milk and cream. 1t is the wal
the Turk takes his-pure. Then it has ar
exhilarating and heAlthfnl effect, N.thou
pernicious results. 1t is bracing 20 the sys
tenn, aud hence the army adopts it.