The weekly Elko independent. [volume] (Elko, Nev.) 1872-1887, 1875-06-05
II HE tFIRBsIDE.
Keeping House on Small Salary.

many Of our readers an interest bot
timely and practical: ...r. ..t
"Aftcrm many years Of married life passc
Ill comparative ulilucncc rcverses came
and my husband was compelled to acccp
n situation in large city, with q smal
salary of eight hundred per year. fel
that this could suffice for our maintenanc
only by the exercise of the strictest econ
omy. y little over fifteen dollars week
How many times I divided that eigh
hundred dollars by fifty two, and tried f.
make ii come out little more! Still
tried to solve the problem of the day.
namely, whether one could keep house oI
a small salary, or whether boarding-hou
life was necessity, as so many clerks
wives assert. We had neither Of us beer
accustomed to ecouomizing, and l felt i
was but just, if my husband worked hare
for his salary, that should perform tho
labor OF making it go rs far as possible
"Ihirty replies were received to our ad.
vertiscmcnt for two unfurnished rooms
without board. Looking them over care
fully, l selected half dozen which came
within our means, and started on an cx.
ploring expedition. In pleasant house
and neigh6orhood found lady willing
to rent two adjoining rooms, with closets
and water convenicnccs, for the modest
sum of twelve dollars per month In one
room there were two deep south windows
where could keep few plants in Tie
winter. consulted my husband, and
with his approval engaged the rooms
"Wc had one hundred and sevcnty-fiyc
dollars ready money. With this we bought
bright, but inexpensive carpets, parlor
cook-stoyc, an oiled black walnut set of
furniture, n table, student lamp, a few
dishes, and some coal. With the few
pictures, n rack Of books, and some or
namentS in our possession we dcckcd the
rooms tastcfully, and commenced the Sc
rious business of keeping house on eight
hundred dollars per year. We determined
from the first that VIC would not have any
accounts, but would pay cash for every
thing, nnd when we could not afford an
article, do without 1t. After paying rent
and washerwoman, we Ind fifty dollars
n month for other expenses. Twenty dol
lars of this furnished food and paid car
fare. learned To love my work Strength
came with each days labor, and renewed
health repaid each effort put forth to make
our little home pleasant and rcstful to my
husband. And how VIC did enjoy that
little home!
"Whcn the stormy nights camc, we
drew our curtains, shutting out the world,
with bright fire and the soft glow of
our reading lamp upon the crimson cloth,
reading magazine or evening paper, lin
which VIC are able 10 indulge). with n
GOD pity the poor this dreadful night"
forgetting in our cosy and comfortable
home how many there were in tho great
city who would call us poor. We always
kept within my husbands salary, wear
ing plain but good and respectable cloth;
ing, and eating simple but substantial
food. And now, as circumstances have
been improving with us, and we arc living
in house all our own, with servants and
thousands instead of hundreds year, we
look back to the year spent in our sim pie,
frugal littlc home, and know TINT it will
always he the happicst portion of our
livcs.-SeribnGr'S Monthly.
TO PRESERVE Pi.uMs WITHOUT the
skins, the Fruit Recorder says: Pour boil
ing water over large egg or magnum
bonum piums; cover them until it is cold,
then pull of the skins. Make syrup of
pound of sugar and II tcacup of water
for each pound Of fruit; make it boiling
hot and pour il over; let them remain for
day or. two, then drain Off and boil
again; skim it clear and pour it hot over
the plums; let it remain until the next
day, then put them over the fire ir. The
syrup; boil them very gently until clear
take them from the syrup with q skinner
into the pots or jars; boil the syrup until
rich and thick; take or any scum that may
arise, then let il cool and settle, and pour
it over the pums. If brown sugar is used,
which is quite rs good, except for green
cages, clarity it rs directed.
CuRnAST JAM.-Frcc the currants from
the stem; take eight pounds of sugar to
ten pounds Of berries. Strain the juice
from half the currants; then crush the
rest with the sugar; pour the juice over
them, and boil in porcelain kettle until
1t Is n smooth, thick mass. Have mod.
crate fire and cook slowly, so il will moi
burn tho jam. This is nearly as good n.
cranberries for cold meats and game.
SPICED CURRASTs. - Five pounds O
currants taken from tho stems; f0ui
pounds Of white sugar; one pint of vine
gar; three tablcspoonfuls of ground Gin
nainon; two ditto Of ground cloves; hal
n icaspDonful Of salt. Mix all well to
gctcr and boil slowly for MI hour, skim
ming thoroughly.
To PRESERVE GRAPEs wITn nOSEY.-
Take seven pounds Of good sound grape
on the stems, the branches as perfect n
possible, and pack them snugly, withou
hrcaking, in n stone jar. Make syru,
OF four pounds of honey and one pint o
good vinegar, with cloves and cinnamon
to suit (about three ounces each Is ou
rulc). Boil them well together for twcnt
minutes, and skim well, then turn boiin,
hot over the grapes and scul immediately
They will keep years If you wish, and ar
exceedingly nice. Apples, peaches am
plums mny be done IN the same way.
a NICE SUMMER DRISK.---A chca,
wholesome summer drink may be mad
by pouring boiling water on cream {
tartar and swcctCnipg To taste. The prt
portions are not Important, rs onlya vcr
smnll portion dissOlvcs; the rcinaindt
, can be used over again my number {
times. \ little lemon peel is an improve
mCnt. .....
BERRY PCDniSG.--Thrcc pints of be,
ries; ono pint Of molasscs, and ono Iua
Of flour. Ground cloves to suit the last
Bake IN oven. Any kind Of berries INA