Rapides gazette. (Alexandria, La.) 1869-187?, 1873-04-12
USEFUL SUGGESTIONS.


SMoTHERKD VENUS" is a California |
dish, and in spite of its name, it's only |
beefsteak and onions.
A CORRESPONDENT says: Cut your
soiled paper collars into strips for tapers.
They burn slowly and are not easily ex-
tinguished.
IRON-RUsT FROM LINEN.-To remove
iron-rust from linen, apply lemon,juice
and salt, and put in the sun. Use two APP
plications If necessary.
RECIPE FOR INK.-Take two ounces ex-
tract logwood, one-tenth of an ounce BIZ
chromate potash, one gallon warm water.
Mix it well, but don't mix it with any
| other ink.
To CLEAN BRASS ORNAMENTs.-Wash
the brasswork with rock alum boiled 10
strong I've in the proportion of an ounce
to pint; when dry it must be rubbed
with fine tripoli.
MIXTURE FOR INDIGEsTIoN.-lnfusio
of columbia, six ounces carbonate OF po-
tassa, one drachm compound nnctqre Oh
gentian, three drachms. Mix. Dose,
two or three tablespoonfuls daily at noon.
CLEANING TINwARE.-The best thing
for cleaning tinware Is common sooa.
Damn a cloth and dip In soda, and rup
=
Any blackened or dirty ware can be made
to look as well as new.
FRENCH MUsTARD.-Three ounces OF
salt. two ounces of scraped horse-radish,
one Glove of garlic, one quart OF DoIing
vinegar, let them remain mixed Tor twen-
ty-four hours: strain and mix with nour
of mustard as required.
To TAKE GREASE OUT OF VELVET OR
CLoTH.-Get some turpentine and pour IL
over the place that is greasy, rup II III
quite dry with piece of clean nannel; II
| the grease be not quite removed, repeat
the application, and when done brush the
place well, and hang up the garment In
the open air to take away the smell.
AGREEABLE EFFERvEsCENT DRINK FOR
HEARTBURN, ETC.-Juice of one orange,
water, and lump-sugar to flavor, and, in
proportion to acidity of orange, bicarbon-
ate of soda half teaspoenful; mix or
ange-juice, water, and sugar together In
tumbler, then put in the soda, stir, and
the effervescence ensues.
CHOCOLATE CARAMELs.-One cup OF
water, one cup of sugar, piece of butter
the size of a hickory-nut. Cook sugar
water and butter to syrup, add choco
late when nearly done. Spread thin on
creased paper, and cut in squares. Thi:
children. Put in more sugar II yot
| wish.
PRESERVING SALMON IN TINs.-SalmoI
is preserved i'm tins in much the same wa.
as other provisions; the tins are fillet
with the fish, the lids soldered on, with
e small hole i'm them; they are then places
in bath of chloride of calcium, raised .
i the proper temperature, and when the al
|, is excluded from the tins drop of solde
closes the hole in the lid; lobster is pre-
=. served in similar way.
FURNITURE PoLIsH.-Take half pin
sr of linseed oil, one gill of vinegar, half a
ounce of resin dissolved in liqueur glas
of spirits of wine; mix the ingredient
- together, and cork in stone bottle
r shake well before using, and apply 1t
the furniture with soft silk rag fir
l. rub well all spots, then rub over the to
of the table, piano, or whatever piece
furniture you may be cleaning; be SUI
not to miss any part; then quickly ru
dry, and polish with an old silk unde
vest. - tt
CRACKS IN GLAss.-A cement to stO
. cracks in glass vessels to resist moistul
8 and heat is thus made: Dissolve 'caseir
q in cold saturated solution OF borax, an
q with this solution paste strips of pigs
the cracks of glass and dry at gent
heat if the vessel Is to be heated co.
the bladder On the outside, before 1t b
ties become quite dry with paste of rath
concentrated solution of silicate of 500
II. and quicklime, or plaster Of Paris.
BRINE FOR THE PRESERVATION OF Blu
r. TER.-To three gallons of brine stroI
", enough 10 bear an egg, add quarter OF
pound of nice white sugar and one tabl
lay spoonful of saltpeter. Boil the brine, al
when it is cold strain carefully. MAJ
your butter into rolls, and wrap each n
separately in clean white muslin clot
tying up with string. Pack large J
full, weight the butter down, and POI
over the brine until all Is submerge
This brine will keep really good butt
perfectly sweet and fresh for whole yes
Be careful not to put upon ice butter tn
- you wish to keep for any length of tim
In summer, when the heat will not adm
\ of butter being made into rolls, pa
\ closely in small jars, and, using the sar
M brine, allow it to cover the butter tt
lW depth of at least four inches. This e
nv cludes the air, and answers very near
Nv as we'll as the first method suggested.