The anti-monopolist. [volume] (Saint Paul, Minn.) 1874-1878, 1874-11-05

tnat mas any Sll0lng on 1t may on NO
account be rubbed with q. cloth of
any kind, but merely rinsed in hot and
afterward in cold water, and then left
to drain till dry. If the gliding isvery
dull and requires polishing, it may now
and then be rubbed with a, soft wash
leather and a little dry whiting; but
this operation must not be repeated
more than once year, otherwise the
gold will be most certainly rubbed off
and the china spoilt. When the plates,
ETC., are put away in the china closet,
pieces of paper should be placed be-
tween them to prevent scratching on
the glaze or painting, as the bottom of
all ware has little particles Of sand ad-
herring to it, picked up from the oven
wherein it was glazed. The china
closet should be in dry situation, as a
damp closet will soon tarnish the gild-
ing of the best crockery.
Preparing and Packing Poultry.
Poultry should be fat, and kept "a
hours from food before killing to have
the crop empty. Food in the crop
sours, blackens the skin, Injuries the
sale of poultry, and buyers will not
pay for this useless weight Opening
the vein in the neck or bleeding in the
mouth is the proper mode Of killing. If
bled inside the throat the bill should be
pred open with piece of chip and the
poultry be hung up by the feet on a
line. This makes bleeding free and
prevents bruising. The head and feet
should be left on and the entrails
in. The flesh should not be
mutilated in any manner. Tur-
keys and chickens dry-picked keep
much longer and sell higher than the
scaldcd. If the picking is done by
scalding, the water should be heated
just to the boiling point, and the poul-
try held by the feet, dipped in and out
of the water four or five times, counting
three each time in and out. The work
should be done quickly, neatly and
thoroughly. After picking, hang up
the poultry by the feet in cool, dry
place, till all animal heat is out and
the poultry thoroughly cold and dry.
Avoid freezing, as poultry will not
keep long after thawing. Wrap in
thin, light, strong paper. Brown and
dark, heavy paper, having too much
acid in it, Injuries the poultry. The
head should be wrapped separately. AL
ways pack head downward. This
throws the soft entrails
on the breast bone, the
poultry keeping longer i'll this position.
Pack in clean, dry, tight flour barrels.
Geese and ducks, after being killed,
should have all the feathers picked off,
then rubbed all over thoroughly with
fine resin, after which dip them in boil
ing hot water, in and out seven or eight
times, then rub off the pin-feathers,
after which wash off the fowl with
warm water, using soap and a hand
brush. Immediately after, rinse them
well in cold water, then hang them up
by the feet in cool, dry place till they
are thoroughly dry, when they can be
wrapped and packed as before suggest
ed. Poultry thus dressed and packed
will, in moderately cold weather, keep
sweet snd fresh for fifteen or twenty
days, and can be shipped from the cx-
treme West with safety, by freight.
Pure, soft water is the best Of all
blood purifiers. 1t dissolves almost
every impurity that may find it's way
into the blood, and passes it off through
the skin, lungs and kidneys, thus wash
ing out the blood without any irrita.
ton in passing through the system and
without those chemical changes and de-
posits which are likely to arise from
the action of drugs. Why then use
doubtful, dangerous and often injurious
drugs for purifying the blood, when
pure simple, safe. pleasant and far more
cffectual water may be had without
money and without price,
A hot lemonade is one of the best
remedies in the world for cold. It
acts promptly and effectively, and has
no unpleasant after effects. One lemon
properly squeezed, cut in slices, put
with sugar, and cover with a half pint
of boiling water. Drink just before
going to bed, and do not expose your
self on the following day. This rem
edy will ward off an attack of the chills
and fever if used promptly.