Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-09-10
RECIPES, ETC.

Gliding and Silvering Silk Thread
In process that has been patented in
England, gold on silver leaf is rubbed
on stone with honey until reduced to
fine powder. Tie silk thread is soaked
or boiled in 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 will be found coated with q
fine layer of gon or silver, which may
even be polishedin the usual manner.
Cheap EineMr.-Take quantity OF
common Irish potatoes, wash them until
they are Thoroughly clean, place them in
a large vessel ami boil them until done.
Drain off carefully the water that they
were cooked in, araining it, if necessary.
in order to remo-e every particle Of the
potato. Then pit this potato water in a
jug or keg which set near the stove. or
in some place where it viii be kept
warm, and add me pound of sugar 10
about two galbns and a half of tb1
water, some hopyeast or small portion
OF whisky. Lett stand three a. four
weeks, and you will have excellent vine
gar at a cost 81 TX or seven cents per
gallon Ctemtst,y.
"A correspondent of the Country Gentle
man says: I'VE moved into a frame
house, about twoyears DID, and my con-
stcrnatio1 was yCy great to find it thor
oughly stocked with bed hugs; there was
not a crack or crwice that was free; they
were under the base boards and over
them. After fighting them eight years |
learned from arl that had served as a
chambermaid ina large boarding-h house
that bugs can b. entirely exterminated
for 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 f GOALS and to put it with
the feather end of quill in every place
/ could find lug. 1t is necessary to see
that the bed cards are entirely free from
the pests, and i will warrant there will
be no more trouble. 1t is more than
thirty years siice bug has been seen in
my house"
Keeping Pirkin 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
it is to be delivered, the brine is drained
vi tutiltiy Ny ItscIslHg the ptthdgc anu
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 ii 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 year by this simple and inexpen-
sive process as sweet and with all the
flavor it possessed the day it was made
and packed.-C0r. Country Gentteman.