Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1873-09-25
HOME, FARM AND GARDEN.

To Tell Good Eggs.-If you desire to
be certain that your eggs are good and
fresh, put them in water; if the butts turn
up they are not fresh This is an infalli-
bic rule to distinguish good egg from a
bad one.
Dead Shot for Insects.-Strong alum
water is a sure death to bugs of any de-
scription Take two pounds of pulveriZed
or of crystal alum, and dissolve in three
quarts of boiling water, allowing it to re-
main over the fire until thoroughly dis
solved. Apply while hot, with "a brush,
or, what is better, use syringe to force
the liquid into the cracks of the walls or
bedstead. The pulverized alum is worth
fifty cents a pound, and that in crystal
from fifteen to twenty-a cheap remedy.
"A strip Of wood or a rope, which will
bear for a short time a heavy weight, will
often break with much smaller weight,
if it be subjected to the strain for con
siderable period. A rope that will bear
successive strains repeatedly, without
breaking, will sometimes break with the
same strain, if subjected to ii for a long
time continuously. 1t is only possible to
theoriZe on the cause of this phenomenon,
which can, in the present state of science,
only be referred to the hypothesis that
matter exists in molecular condition,
with interstices between the molecules
american Arttzan.
Why Potatoes Run Out-A New
York farmer says: Some one asks why
il is that potatoes so soon run out. There
are two grand reasons There are but few
potatoes in hill that are fit for seed.
Some are overgrown, coarse, rank, and
will not transmit the original quality
Others are undergrown, and not fullde-
veloped seed. A potato Of medium size,
perfect in all its parts, with change OF
ground, will produce its like, ad infinitum.
One other reason, cutting potatoes be
tween stem and seed end continually, will
demoralize the institution. 1t requires
the stem and seed-end to make perfect
seed. If cut, cut lengthwise. Single
eyes will run out any potato. There is
no other seed that will bear mutilation
like the potato; the only wonder is, that
it does not run out completely.
Caramel Ice Cream.-Put on to boil
three quarts of new milk, beat up the
yolks of fifteen eggs very light adding
three-quarters of pound Of sugar. When
beaten sugar and eggs, return TO the fire,
letting it remain for about five minutes,
stirring rapidly all the time. Meanwhile,
in a small iron skillet place over the fire
a half pound of brown sugar, which must
melt and be burnt until of dark brown
color; when properly Drowned, pour into
the skillet, little at time, boiling Gus
tard from the kettle, not mindiBg the sput-
tering consequent therefrom. When the
skillet is full, mix altogether in bowl,
and set in some cool place until ready to
freeze. If not sweet enough add little
more sugar. Ii the sugar is too burnt, so
as to impart bitter flavor, add cream un-
til the fault is rectified.
1t is well kno wn that saddle and har-
ness gals often cause white spots TO APP
pear on horses, especially those inclined
to fade or carrying light cOlors. La age,
white hairs are the result Of a
want of the deposit of coloring mat
ter in the hair. Blistering and sub
sequent bad treatment will often
produce the effect; sometimes blistering
will do il under the best treatment. These
are accidental occurrences, and we think
the only causes that ought TO be allowed.
The parts to be whitened are made sore
by blistering to remove the hair, and,
when the new hair is growing out, ii is
wetted with solution of chloride of lime.
Or the part may be fired and then wetted
with the solution. The practice is, how
ever, barbarous in the extreme, and should
not be allowed.
SEARCHING and Ironing.-Starch and
iron shirtbOsoms as usual, and when the
articles are thoroughly dry, place one at a
time on u narrow, hard, and very smooth
board, which has one thickness of cotton
cloth over it, sewed tightly; have the
"polishing iron" heated SO that it will not
scorch, and rub it quick and hard over
the surface, up and down the bosom,
using only the rounded part on the front
Of the iron. A still higher polish may
be obtained by passing damp cloth
lightly over the smooth surface, and then
rubbing hard and quickly with the hot
iron. 1t needs a good deal Of patient
practice to do this admirably, but it Is
crowned with success, and when once
learned lie as easy as other ironing. a
"polishing iron" is small and highly pol
ished, with a rounded part which allows
all the friction to come on a small part at
one time, which develops the gloss that
NAV be in both linen and starch. These
irons may be had for about seventy-fve
cents each; one is sufficient for family.
Collars and cuffs look nicely done in this
way
More attention is being paid to the
cultivation of rye, Of late years, than was
formerly the case. One reason Tor this ID