Richland beacon., 1875-02-27
FARM, GARDEN AND HOUSEHOLD.
EGGS FOR 4 DIET

wise to substitute more eggs for meat
q our daily diet? About one-third Of
he weight of an egg is solid nutri-
ment This is more than can &c said
of meat. There are no bones or toH kh
pieces that have to be laid aside. "A
good egg is made up of ten parts shell,
sixty parts white and thirty parts
yolk. The white Of an egg contains
cighty-six per cent. water, the yolk
Iifty.two per cent. The average
weight of an egg is about two ounces.
Practically an egg is animal food, and
yet there is none Of the disagreeable
work Of the butcher necessary to
obtain IT. The vegctarians of Eng.
land use eggs freely, and many of
these men are eighty and ninety years
old, aud have been remarkably free
from illness. Eggs are best when
cooked four minutes. This takes
away the animal taste that is offensive
to some, but does not go harden the
white or yolk as to make them hard
TO digest. An egg if cooked very
bard is difficult of digestion, except
by those with stout stOmachs /; such
eggs should be eaten with bread and
mas:icated very finely. An egg
spread on toast is food fit for a king,
If kings deserve any better food than
anybody else. which is doubtful.
Fried eggs are less wholesome than
boiled ones. An egg dropped into hot
water is not only clean and hand
some but q delicious mOrsel. Most
people spoil the taste of their eggs by
adding pepper and salt. A little
sweet butter is the best dressing.
Eggs contain much phosphorus. which
is supposed to be useful to those who
use their brains much.
RELATIVE VALUE OF FOOD
From experiments made by eminent
chemists it is stated that in every one
hundred pounds of bread is found
eighty pounds of nutrious matter
butchers meat, averaging the various
sorts, contains ,hirty-one pounds in
Que hundred; beans, eighty pounds
peas, eighiy-threc pounds; greens and
iurnips, which are used for domestic
purposes, only eight pounds of solid
nutrious substance in one hundred
pounds ; potatoes, twenty-five pounds;
carrots, fourteen pounds.
According to the estimate here pre-
sented, one pound Of good bread is
equal to two aud one. half or three
pounds of potatoes; and sevcnty-tve
pounds of bread and thirty pounds ol
butchers meat are equal to three
hundred pounds Of potatoes or, one
pound Of rice or beans is equal to
four pounds of green's or turnips
This calculation is approximately cor
rect, and may be useful to families in
laying in supplies. Of course it viii
depend upon conditions and organiza
tions in its application.
AIR THE SPARE BEDS.
Here is q hint for housekecpers, ant
a very Important one. Merely cover
ing up bed with blankets aud coun
tcrpancs will no more protect it from
dampness or keep it dry than pan
of glass will keep out light. Th
atmospheric moisture will penetrat
all woven fabrics. Hence the impol
,ance of keeping the beds in spar
rooms regularly aired. Many dca
friend or welcome visitor has bee
sent to an untimely grave or Athlete
with disease by being put into a be
which has been permitted to stan
unoccupied Keep the spare bed
when not in use, free from all GOVERN
but q light spread.
RECIPES.
CuRI:G HAMs.-A good recipe
torub the hams with fine salt al
sugar and lay in dry place. Aft
five or six DAYS rub again. putting
some new s; l., as the old becomes d
and does rot penetrate. AT the el
oi eight or nine days apply the 5;
again. Use sugar only at the fiji
rubbing. Keep the salt on the
until the shank looks white and I
skin draws down tight when this
the appearance the hams are ready
smoke.
To REMoys M;LDEw Soak
mart of the cloth that is mildewed
two parts Of chloride of lime TO f.
parts Of water for four hours, or
the mildew has entirely disappeare
then thoroughly rinse j, in clean wat
STUFFED CABBAGE.-Takc a la'
fresh cabbage and cut out the hea
Fill the place with stuffing made
cooked chickens or veal. chopped "
fine aud highly seasoned, rolled i
halls with yolk Of egg. Then tie
cabbage firmly together and boil in
covered X tile for two hours.
makes a very delicious dish and
often useful for using small pieces
cold meat.
Morus IN CARpErs-Moths ,
work in carpets in rooms iha, are 1
warm in the winter Us well az in
summer. A sure method Of rem
ing the pests is to pour strong al
water on the hoor Ia the distance
half y yard around the edges bc
LAYING 'he carpets. Then once
twice ,lurin. the season sprinkle
.alt over the carle, m'fur'. sweep
Insects do not like salt aud sui!ic
adheres TO the carin; to prevent 4
aligh,ing upon IL.