The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-07-10
HOME INTERESTS.

-Camphor H. found to have a marked
eject IN stimulating the termination of
seeds, both by shortening the period OF
termination and causing more seeds TO
sprout. Turpentine has a similar effect,
ut retards development.
The following recipe for making a
gallon of jet black ink for ten cents, is pub
lisiied In an exchange, which says il will
make a first-classa article OF. extract of
logwood, ~ grains bichromate of potash,
~ grains prussiate of potash. Heat a gal
Ion OF son water 10 boiling, add the log
wood n boil five minutes. then add the
other materials and boil all together two
minutes.
For cold feet the best remedy Is q dip
them every night and morning in "A basin
OF cold water, and afterward rub them dry
with 4 coarse towel. TO harden the feet
fannie acid has been used with success.
Employ 1t in the proportion of . grains 10
a mud ounce of water. To correct ofien-
sive smell of the feet, battle them in a weak
solution OF p-ermanganate of potassa |
scruple 10 ) ounces of water. For absorb
ing excessive perspiratiOn of the feet, mix
together Z ounces of carbonate of magne-
STA, ? ounces OF powdered calcined alum, z
ounces Of orris root, and dram Of pow
dered cloves.
A new way Of utilizing refuse fruit
has recently been adopted which promises
the best results. IL Is the conversion of all
the low-grade apples, pears, plums, and
the unsalable small fruits into %jellies. APP
ple-cores, fragments cut from unsound
fruit, and nearly all the waste Of the
orchard. can be cheaply converted into
~jellies, which are always in demand at good
nriaaa fIhA .Irufnn prnnaoa IL NOT A ...nau-
sary part Of this operation, although cur
rant and other small fruits have been con-
verted, after drying. into j%ellies with great
success. The new process is one Of o
centration. The large per cent. OF waste
product of the orchard Is worked up into
the most appetizing %jellics. Every family
wants more or less. The consumption of
iellies Is now very large. and has been
limited only only by production.
-Cream-cake Pudding.-To make the
cake beat 5eggs separately and very light
add ia the beaten yelks ] cupful of sugar.
then the whites whisked until they stand
alone; put | tcaspoonful of cream-tartar
one teacuptul of flour; beat this into
the egg and sugar, and TO the mixture add
] t~caspoonful of soda. Divide the bat
ter, and bake In tin plates in a quick oven.
When only a little cool. split the cakes and
put thee cream between. Make the cream
as follows: Boil | pint of new milk beat
the yelks of ? eggs, and add } teacupful of
(or5 tablespoonful >. then the beaten
whites, and not quite teacupful of flour,
or enough corn-starch To thicken. which is
better than flour; when all the ingredients
are well combined and beaten light, pour
the boiling milk into the mixture Return
to the saucepan. Stir until You have a
thick cream, and flavor with vanilla. This
Il pudding Of modern invention. and
much admired.
Oatmeal Crisps.-To | quarto Scotch
(the ordinary grade), add , level
spoonfuls of sugar, and 3 gills of boiling
water. or just enough to wet. without
saturating the meal. Then take out a
level spoonful lightly, and as flat as you
can. and lay IL on a b%aking-tin, having il
more than one-fourth of an inch thick.
When the pan is filled in this way, put IL
into a moderate oven and bake about hall
an hour. or until the water Is dried out
and the crisp retains its form when han
died. Be very careful not to scorch it. nor
make il much more than a barely percep-
tible brown. When done. put away where
will be dry. and serve like crackers.
They are brittle and tender, and require to
be handled very carefully. or they will
crumble 60 pieces. They are nutty and
wholesome. and when nicely made soon
find their way into favor. They eat nicely
with sweet stewed fruits and with raisins.
or dates or figs, especially the latter; they
make an admirable travellers lunch.-Sci-
snce Of HeaLh.