The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-08-06
HOME INTERESTS.

To REMOVE INK FRoMA CARPET.-Make
paste of arsenic and water, apply 1t,
wash Off and put on more. After three
or four applications the ink will disap-
pear.
BAKING POWDERS ounces bicarbo-
nate of soda, Z ounces tartaric acid, 6
ounces carbonate of magnesia, 8 ounces
powdered starch. Mix thoroughly and
put through fine sieve.
PICKED CHERRIES ox-hearts
are preferred for pickles. The stems
should be left on and the pits in; for eight
pounds of fruit take four pounds ofsugar,
two quarts of the best vinegar, little
cloves, cinnamon, mace and ginger-root.
Boil the vinegar, sugar and spices togeth-
er, skimming thoroughly; strain it over
the fruit, and boil very slowly till the
cherries look like cracking open; take up
carefully into jars and keep in cool place.
PINEAPPLE Ice CREAM quart OF
cream, or half cream and half rich milk; IL
pound of pulveriZed sugar-granulated
will do-and large ripe pineapple. Pre-
pare the pineapple as for table, cutting
the slices somewhat thinner, however, and
spread the sugar between the layers. Let
this stand in a covered dish several hours.
Then cut it up fine in the sirup and strain
it. Stir it into the cream by degrees, and
freeze at once.
DRIED CHERRIEs.-Take large cherries
not too ripe, remove the pits, take equal
weights of cherries and sugar. Make a
thick sirup of the sugar, put in the cher
ries and boil them a minute, and spread
them on an earthen platter till next day,
strain the strip, boil it down thick, put the
cherries i'm and boil five minutes, spread
on a platter as before; repeat the boiling
two more days, then drain, lay them on
wire sleeves and dry in nearly cold oven.
How TO Cook CoDFIsH.-Wash, pick
up little, and soak it for long time, say
| four or five hours in summer, or all night
i'm winter, in warm water; change the
water and drain pick out the bones and
heat it scalding hot. but do not boil.
Make some good milk gravy, adding cream
| if YOU have it, and butter, small piece,
with a dash of pepper. Let this boil a
| little, then add the fish in about the pro-
portion of pint of soaked fish to quart
of gravy. Never let the Goldfish boil !; ii
hardens 1t.
HOP BEER. This is healthy, easily
made and really valuable. 1t will keep
six or eight months three months after
| 1t is made IL Is almost equal 10 dle. 1Hls
recipe makes 10 gallons: II ounces hops
quarts molasses, 10 eggs; put the hops
in bag and boil them 10 minutes in J
pals of water; put in the molasses while
hot, and pour Immediately into a strong
ale cask which can be made perfectly air
tight, and put in the remainder of the
water cold; let the mixture stand until
cool, and then add the eggs, well beaten.
This beer will not ferment in cold weather
unless put in quite warm place.
CIsTERNs. A correspondent of the
Maine Farmer writes: My method OF
making cisterns is this i: Dig circular
hole in the ground of such size as may be
desired, slanting it in such manner that
the ground will not cave in, cover the bot
tom and sides of the opening with good
coat of hydraulic cement, and when the
first coat is sufficiently set finish it of
with a second. This will soon become
hard and firm, and hold water like stone
jug. The top is covered with wooden
platform, with an opening sufficiently
| large to admit an entrance for the purpose
of cleaning, and in which a pump is in
serted, small spout on one side being
necessary to carry off supertluOus water.
These are far superior in durability and
cleanliness to the wooden tub or cask.