Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-09-10
RECIPES. ETC.

Gliding and Silvering Silk Thread
In process that has been patented in
England, gold or silver leaf is rubbed
on stone with honey until reduced to
fine powder. The silk thread is soaked
or boiled in a solution of chloride of
zinc, and after being washed, it IS boiled
in water with which the gold or silver
powder has been mixed. When washed
and dried it viii be found coated with a
fine layer OF gold or silver, which may
even be polished in the usual manner.
Cheap Ninegar.-Take quantity Of
common Irish potatoes, wash them until
they are thoroughly clean, place them In
a large vessel and boil them until done.
Dram on carefully the water that they
were cooked in, straining il, II necessary,
IN order to remove every particle OF the
potato. Then put this potato water IN a
Jug or keg, which set near the stove, or
ID some place where il Will be kept
warm, and add one pound Of sugar to
ABOUT two gallons and a half OF the
water, some hop yeast or small portion
OF whisky. Let it stand three or four
weeks, and You will have excellent vine
gar at cost of six or seven cents per
gallon.-J0u1uaL Of Chemistry.
-AcorrespondentO of the Country Gentle
nan says: We moved into a frame
house, about two years old, and my con-
sternatlOn was very great to tlnd 1t thor
oughly stocked with bed-bugs; there was
not a crack or Crevice that was free; they
were under the base-bOards and over
them. After fighting them eight years l
learned from girl that had served as a
chambermaid in a large boarding house
that bugs can be entirely eXterminated
Tor all time. Immediately followed her
directions, which was to take grease that
was cooked out of salt pork, to melt it,
and to keep it melted (the vessel can be
kept in pan Of GOALS and to put it with
the feather end of a quill in every place
could find a bug. 1t is necessary to see
that the bed cords are entirely free from
the pests, and | will warrant there will
be no more trouble. 1t is more than
thirty years since bug has been seen in
my house"
Keeping Firkin Butter-This is done
by excluding the air by the simple proc
ess Of keeping the package covered with
brine made of pure salt, strong enough to
float an egg. When sold, and as soon as
1t is to be delivered, the brine is drained
off entirely by reversing the package and
leaving it bottom up for twelve or
twenty-four hours. 1t is then headed up,
and goes to market without brine. The
consumer IS interested in getting pos
session of his supply as soon after it
leaves the dairy cellar as possible. He
should first take out the head, driving
the hoops back to their place, and then
make brine with pure water and Ashton
salt, and cover the butter with it, and
keep it covered until the last pound is
used The butter kept just covered is
easily cut out of the size required for
use, and if then held under the hydrant
or pitcher and water poured over it
freely it will be fit for the table, and the
last pound will be as good as the first.
No fear need be entertained that the
brine will impart its taste to the butter.
The office it performs is to prevent the
air from contact with the butter. The
writer knows that firkin butter has been
kept a year by this simple and inexpen-
siye process as sweet and with all the
flavor it possessed the day it was made
and packed.-C0r. Country Gentleman.