The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1875-07-16
HOUSEHOLD.

One OF the DarQeSb tasks IDaL week.
ly recur is cleansing the family linen.
Now during all the Summer months
the sun may be harnessed to this
work, and he will do it well if merely
directed. Let the clothes be thorough
" wet in soap suds, cold or warm,
and laid out on the grass. This may
be done at night if convenient-the
dews won't hurt them. Three or four
hours Of hot sun will make rubbing
quite unnecessary, especially if the
linen while lying on the grass is
turned once or twice and moistend
with water from watering pot. Then
ii may be washed or rinsed and hung
or spread out to dry. The latter is
the easier method, as. it dispenses
with pins and line and gives the sun
full opportunity to exert its bleach
ing properties. Not drop of bot
water need be used in the process.
OF course washing done in this way
takes longer time than by the ordina-
ry methods of rubbing and scalding,
but it requires less expenditure OF
fuel and muscle, and feeble woman
who would be quite unable to endure
the toll of the common way, by call
ing the sun to her aid, and employing
little hands to help, may get through
it easily; In all such processes there
must be expense somewhere and if
time is more abundant than strength
let the expense be IN time.
Nov apout hot dinners. After
seeing to the mornings work-break-
fast, milk, butter, calves, chickens,
children, washing, ironing, baking,
general housework-the farmers
wife, between 10 and IL O'Clock. be-
gins her preparations for dinner which
must be ready on the table promptly
at 12. What with the fierce sun
without and the fierce fire in the
kitchen stove, by the time the dinner
is done she's done to turn also; and
while the men are resting in the shade
during the noon hour, she must hurry
the after. dinner work through 80 as
to be ready for what comes next.
Why cannot she sometimes furnish
cold dinners, cooked by the mornings
FIRE? Baked beef, veal, mutton, poIa-
toes made into salad, beans, peas, pie
and bread are as nutritious eaten cold
as eaten hot, and will keep a man as
long from being hungry. Our farmers
who cook food for their animals
never think Of serving it to them hot.
tor various reasons that Deed not be
given here II would be better for
us all it we INDUCED less in diet that
is heating from having just been over
the fire, or from the condiments min
gled with IT, On day s when it is as
easy as not TO get warm dinner, let
one be prepared, but the comfort and
convenience OF the housewife should
be consulted in this respect rs well as
the tastes Of those she feeds 1t is
the custom in many farm houses to
let the dining.table remain in use all
the time, and, instead Of putting the
dishes when washed into the closet
to be taken out at meal time, they are
returned at once to the table, and
one handling is thus saved. A cloth |
spread over the table between meals
will keep away dust and flies. Dishes
may he drained instead OF being
wiped, and thus saving of time and
strength be made. II washed in
warm soapy water, rinsed in clean
cold or hot water, and laid on clolh
to drain and dry, they will feel more
TO the touch than if wiped
and be every whit as clean. A WeF.
tern houshkeeper says that soap may
he dispensed with entirely in washing
even greasy dishes if little milk is
added to the water. There are many
things, such as the gathering Of vege-
tables and the preparation of poultry
for the table that are done more easily
in the cool Of the morning and OF the
envening than in the heat of tho day
Let the housewife, regardless Of how
she has been accustomed to do, think
over her plans, and seq If she cannot
hit upon easier methods Of accom-.
plishing her daily tasks.
CuRRANT JELLY,-As our friends
are generally making their currant
jelly this week, we give the following
as the best method, We have made
II this way for years, and the natural
flavor is fully retained, Extract the
Juice from the berry and strain it so
as 10 remove all impurities. Place
in a porcelain vessel, or tin. and bring
to a boil, removing any foam that
may rise to the top before It boils.
Have three.fourlhs Of pound Of
white sugar for every pound OF juice,
weighed out and in a suitable vessel,
The u oment the juice boils turn it
on to the sugar and stir constantly
for ten or fifteen minutes, until the
sugar is allSdissolvod, Put into tum.
blers or other vessels, and in twenty
iDur hours your Jelly is ready to be
stored away for Winter use. Try /;
and You will never make use OF any
other plan.
YEAST CAKES. These are made by |
stirring corn meal into fresh, we'll riS.
en- yeast, aud working il up into a
loaf; cut off thin slices and put them
whore they will dry; II near the fire,
don't let them get too hot, To use
any yeast cakes l soak them in a
little warm water until soft and stir
them right up with the -four.
BREwls. is made of pieces Of
dry bread. Place the pieces iH spi.
der, or other convenient vessel, pour
on cold milk, sprinkle on little salt,
aud pieces Of butter, as much or as
little as you wish, set il over the fire;
when il boils up il is done. This may
be made with white or brown bread,
aud is very good
Sidney Smith was once visiting the