The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1873-12-06
FARM AND PRESIDE.

THE following process is said to be
sure way to prevent oil lamps from smok-
/ ing: Take any quantity of onions, brulse
| them, put all into retort and dlstlH; pour
a little of this liquor into the bottom OF
the lamp, and it will give no smoke.
A New PRoDUcT-In drying fruit it
has been discovered that the cores and par
ings of the apples have value. These
are dried and sent to the factory for the
making of apple jelly, or they are placed
| in a vat and allowed to decay and the juice
| made into vinegar. Thus the whole OF
the fruit is utilized. This is done on the
| old Shaker plan of making cider vinegar,
but is more expensive than grinding and
| pressing in the usual manner. By the
| Alden process the cores are made into
jelly.
RICE PUDDING.-One quart of new
| milk, one cupfut of seeded raisins, two
thirds of a cupful of rice. Keep it hot in
saucepan on the back part of the stove
| for two hours, or until the rice is soft
enough. Then add one quart of milk, one
| cupful of sugar, and when cool enough,
| two eggs (the yolks and whites beaten
separately until they arc frothy), piece of
butter the size of a walnut and a very little
| salt. Mix carefully so as not to break the
rice, and bake about half or three-quarters
| of an hour.
RECIPE FOR SoAP.-The Ohio Farmer
recommends for scrubbing and cleansing
painted floors, etc., washing dishes ana
| keeping ones hands soft and smooth, a
soap made after the following recipe: Take
two pounds of white olive soap md shave
it into thin slices; add two ounces of bo-
rax and two quarts of cold water; stir all
| together in stone or earthen jar, and let
| it set upon the back part of the stove until
the mass is dissolved. A very little heat
is required, as the liquid need not simmer.
| When thoroughly mixed and cooled it be-
comes the consistence of thick jelly, and a
| piece the size of cubic inch will make a
lather for gallon of water.
| COOKING CRANBERRIEs.-In the first
| place select ripe fruit and remove all de-
| fectiye berries. The selected fruit must
then be thoroughly washed through sever
al waters; one washing is not enough. To
every pound of fruit add one pound of
/ sugar. Put them into preserving kettle
over slow fire. Do not hurry the process
of stewing. To prevent the berries from
| sticking to the kettle, stir them frequently
with a silver spoon. When done, turn
/ them into dish, and set aside to cool j; af-
/ ter which they may be used for pies, tarts
| or sauce. When for sauce, mash them fine
! through colander, and put them into
small molds suitable for the table, having
| first rinsed the molds in cold water to pre-
vent the berries from sticking.
REMOVING FLY-sPECKS.-This is the way
an uneXceptional hOusekceper does it: |
wet the door or windOw-frame all over
with cloth that will not drip. Then [ go
back to the place where | began and wash
the whole over very quickly and easily,
then use a clean dry cloth. | should not
think of mentioning this, but the other
day saw hired girl of considerable ex-
perienee rubbing hard and long upon
door, and signing because fiy-specks were
so hard to wash off-simply because she
did not think to put the work ''a-soak."
Not long before saw man undertake to
clean, and greatly injure, a painted piece
of furniture covered with the marks Of last
years fiy-time, by rubbing coat of soap
all over it and then washing off soap and
] paint and dirt together. Cold water alone
would have cleaned it better. Soap always
Injuries paint more or less.
HENS Matched in July are said to make
far better layers than those born at any
other season of the year. Early-hatched
chicks commence laying in September and
commune untll cold january weather, when
! they discontinue until spring. On the
other hand, when Matched in July or Au-
gust, they begin in February and continue
. until October. July chickens will average
! 80 to IS more eggs yearly than those
Matched in March. A contributor to the
Country Gentleman writes: The light
Brahmas have always been my most pro-
titable and favorite fowls; but with great
reluctance | am obliged, after three years
trial, to place the Partridge Cochins at the
head of the list. AS layers they excel any
Asiatic breed | have ever known, and as
market fowls they have no equal. They
are very hardy, mature early, and make
short-legged, yellow-fleshed, heavy-breast-
ed fowls.