The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-10-03
THINGS WORTH REMEMBERING.

IHNfnE NNlAlAl - ha'h
The near-Sighted hen that ate sawdust.
supposing IL 10 be- cOrnmeal. then went
and laid a nest fuli OF bureau knobs. 81 on
them three weeks. and Matched ont a COM
pletc set Of parlor furniture, was a pretty
fair hen.
CURE for Felons.-ycnice turpcntine.
one ounce. Put into Il half a t~ea-pOOnitl
al water. and stir with Il rough stick until
the ma. looks like candicd honey. then
spread a good coat ON a cloth and wrap
around the finger. II the fclOn j. OF re-
cent origin IL will remove the pain IN six
hours.
Picked Peaches.-Fil a stone jar
with PEACHES. sticking cloves into each n
and rubbing OF the skin with a towel. or
bv throwing the fruit into boiling water
for two minutes and then rubbing of the
skins. To eight pounds OF fruit add four
pounds Of sugar, One quart OF vinegar.
and a little stick cinnamon. Make this
mixture >czllding hot. and pour over the
fruit four mornings in succession. when il
will De- ready for use.
Fried Oysters.-Sclect the largest and
plumpest. drain. and spread on "A cloth 10
absorb all the liquor; beat until light the
yolk- Of twoor three eggs: dip i'm an oys-
ter. then into rolled cracker. again into the
egg. and then ina cracker. Have the butter
perfectly hof. and enough IN the dripping
pan 20 cover the oysters. Just a in frying
dO%ughnuts or ~fritter-. Lay them in one
az a time: when brown. turn and brown
the other side. Cooked i'm this anne
they are less greasy than whore there j.
only fat enough 10 fry them in the ordina-
~ way.
Oyster ~tew.@Carcfully drain the
Juice from quart of oysters. removing
them from the liquor with a spoon. not
piercing with a fork. Measure the juice.
and ii not half a pint in quantity. add Wa
ter enough To till the measure. Place oyor
the fire in a porcelain Stew-pan. adding a
piece Of butter the size of a large walnut.
When il comes 10 a boil carefully remove
an scum that may arise. Put in The oys-
ters. and let them heat through. not cook
ing 10 shriycl them adj little more than
half a pint 81 cream. let IL all scald through
again. remove from the tove. and season
ID suit the taste. New milk will do in
stead Of cream. and the stove should be-
very hot. 20 a 10 cook them quickly.
How 10 Make Tomato Figs.-Pour
boiling water over the Tomatoes in order
Ia remove the skins then weigh them and
place them in q stone jar. with a. much
sugar ~ You have tomatoes. and LEI them
stand TWO days; then pour of the >irup
anil boil and kim il until no scum rises.
Then pour il over the tomatoes. and let
them stand two days. a. before. then boil
and kim again. After a third time they
ar. fit 70 dry. If the weather j. good IL
not. TT them stand in the sirup until dry
ing weather. Then place on large earthen
plates or dishes. and PUT them IN the -un
10 Try. which will take about a week. after
which pack them down in small wooden
boxes. with fine white sugar between each
layer. Tomatoes prepared in this manner
viii keep for years.
Ammonia j. a useful household article
which IL J. worth while to keep On hand
for common purposes. IL j. excellent for
cleansing paint. silver. and glass; a tea
spoonful put in the water produces a
derful effect. Wherever there j. grease 10
- De- removed. ammonia j. cflicaciOus.
Consequently il j. excellent for cleaning
hair-brushc~. Indeed. il j. an almost in
d~i>pen>ahle toilet article. \ t%easpoonful
in a basin Of water makes a refreshing
hath. which remove all di~agrceahlc Odors.
Plants flourish luNariantly under the adj
ministrlfiOn Of doses Of ammonia. \ few
drops added To- a pint If water j. a harm
leSS -timulant To their growth. when not
repeated ofteuer than oncc a week. Am
monia should always b. kept in a bottle
with a gla>> stopper. and the concentrated
spirits should L. used with care.
@>tarching and Ironing.-Starch and
iron shirt-bosomS a usual. and when the
articles are thoroughly dry. place one at a
time on a narrow. harl and very smooth
board. which has one thickness Of cotton
cloth over Il. sewed tightly have the
: polishing iron heated 80 that il will not
scorch. and rub il quick and hard over the
surface. up and down the bosom. using
only the rounded part On the front Of the
iron. \ still higher polish may be oh
tanned by passing a damp cloth lightly over
the smooth surface. and then rubbing hard
AMI quickly with the hot iron. II needs a
good deal If patient practice To do this adj
mirahly. but il l. crowned with success.
and when once learned j. A. easy a. other
ironing. \ polishing iron j. small aud
highly polished. with a rounded part which
allows all the friction Ia rome on a small
part AZ one time. which develops the gloss
that may b. in both linen and starch.
These irons may be- hal for about seventy
live cents each: one j. sufficient for a fImi-
~. Collars and cuffs look nicely done in
this WAY