Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1874-05-09

Four quarts are. ...............l gallon.
A common-sized tumbler holds pint.
A common-sized wine-glass isl gill.
A tea cup Is. Observation-Disclosures gill.
A large wine-glass is..........2 ounces.
A tablespoonful is.............9 ounce.
Forty drops are equal to. ......1 teaspoonful
Four teaspoonfuls are equal to tablespoonful
To Clean Paint!
A correspondent says: Use but little
water at once; keep it warm and clean
by changing it often. A flannel cloth
takes off fly specks better than cotton.
Soap will remove the paint so use but
little of it. Cold tea is the best liquid
for cleaning vanished paint, window
panes and mirrors. A sharp piece of
soft wood is indispensable for cleaning
corners. A saucer of sifted ashes
should always be at hand to clean
unvarnished paint that has become
badly smoked; it is better than soap.
Never put soap upon glass unless it can
be thoroughly rinsed off, which can
never be done to window glass. Wash
off the specks with warm tea, and rub
the panes dry; then make paste of
whitening and water, and put little in
the center of each pane. Take a dry
cloth and rub it all over the glass, and
then rub it off with chamois skin or
flannel, and your windows will shine
like crystals.
Keeping Hams.
Farmers families are often troubled
about how to keep hams in the sum-
mer time. We have tried good many
ways, and have always failed in keep
ing them nicely. The smoke house,
though hidden away in among the
apple trees that lay their limbs loving
ly over, above, and around it, is still too
warm the wide, roomy cellar too
damp, and the shop, though cool and
airy, being the large third story of the
cold house." is too light.
A good neighbor, who knows all about
it, tells me that he always packs away
hams in the early spring time, before
the flies come, in box, with all the in
terstices between the hams filed up
with some coarse, dry salt that he has
used for many years for the same pur-
pose salt that came out of fish barrels.
He washed and dried it thoroughly
first. He keeps the box in his barn in
a cool. airy place.
J To Preserve Apples Whole.
Peel and core large firm apples (pip.
pins are best). Throw them into water
as you pare them. Boil the rarings il
water for fifteen minutes, allowing
pint to one pound of fruit. Then strain
and adding three-quarters of q pound
of sugar to each pint of water, as meas
ured at first, with enough lemon peel
6 orange peel, or mace to impart pleas
! ant flavor, return to the kettle. Whel
! the strip has been we'll skinned, an,
J is clear, pour it boiling hot over the ap
: pies, which must be drained from til
water in which they have hitherto stood
/ Let them remain in the sirup until bot
I I are perfectly cold. Then covering close
ly. let them simmer over slow fir
: until transparent When all the mimi
}, ti@ of these directions are attended t
9 the fruit will remain unbroken, an
s presents beautiful and inviting appear
= ance.
q Greasing of AxIes.
;, The Canada Farmer gives the fol
= lowing directions Lard should neve
- be used on a wagon, for it will pene
:, trate the hub and work its way aroun
y the tendons of the spokes and spoil th
= wheel. Castor oil is good materis
" for use on an iron axle; just oil enoug
: should be applied to a spindle to Civ
|, . it light coating; this is better tina
I more, for the surplus put on will wor
y out at the ends and be forced by til
: shoulders and nut into the hub aroun
! the outside of the boxes, 10 oil th
q axletree, first wipe the spindles clea
y with cloth wet with turpentine, If
= won't wipe without it. On buggy c
= carriage, wipe and clean off the bac
- and front ends of the hubs, and the
:, = apply very small quantity of caste
!, oil, or more especially prepared lubr
l. Gator, near the shoulders point.