Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1875-10-01

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Plants kept in the windows should be
turned every morning, or the light, strik-
ing one side only, will draw the plant TO
that side so that all its branches and leaves
will turn toward the window.
When color on fabric has been acciden-
tally or otherwise destroyed by acid, am
monla is applied TO neutralize the acid, af-
ter which an application Of chloroiorm will,
in almost all cases, restore the original col
or. The application of ammonia is COM
mon, but that of chloroform is but little
known.
If the heat of a room occupied by an in
valid is oppressive, 1t may be greatly les
sened by hanging in the open windows
some towels or canvas well wetted. Wa
ter, in passing from a liquid TO gaseous
state, absorbs caloric. The chemical pro-
cess will lower in a few minutes the tenn
perature of a room by five or six degrees,
and the humidity distributed in the air
makes the heat more supportable.
Moths Will work in carpets in rooms
that are kept warm in the Winter as well
as in the Summer. A sure way of remov-
ing the pests is TO pour strong alum water
on the floor TO the distance of half yard
around the edges before laying the carpets.
Then once or twice during the season
sprinkle dry salt over the carpet before
sweeping. Insects do not like salt, and
sufficient adheres 10 the carpet to prevent
their aligbting upon it.
Those who are in the habit of scalding
their tomatoes before pairing them can
hardly think how much nicer they are
without the scalding. II is not so difficult
10 pare fully ripe tomato without the
scalding when one gets in the habit of do
ing 1t. If one Is pairing those not fully ripe
they should have sharp thin knife, and
pare from the blossom to the stem, instead
of around like an apple. If they are not
smooth one can cut them apart in the creas-
es, and thus get at the skin.
1t is always important 10 know how TO
choose meat in buying. OK beef should be
of fine grain or fibre, the flesh or lean of a
bright red color and firm; the fat white,
and distributed throughout the lean; it
should not be yellow or semi-fuid. If the
meat is entirely lean it will be tough and
its nutritive power low. Veal is dry if
fresh. 1t should be close grained. If the
meat is moist and flabby It is stale. Nut
ton should be OF clear, deep pink tint;
firm, and with liberal supply Of fat. Fine
wether mutton may be recognized by the
presence of small mass of fat on the up
per part of the leg. 1t is more nutritious
than ordinary mutton, and the darker its
tint the finer its flavor. Pork should be
ola pale pink tint, and the fat very firm.
lit is soft or If the fat is yellow the meat
is bad. If 1t is semifiuid the animal has
probably been fed n'flesb.
Washing day will insist upon making
its unwelcome appearance once a week.
The linen for Mondays wash should be
collected on Saturday, sorted and put to
soak in cold water, according TO the vari-
GUS kinds. The body linen should be put
into one tub, the bed and table linen into
another and the fine things separately.
Plain collars, cuffs, Wristbands, should be
strung thro ugh the button-holes on a piece
of bobbin long enough for the articles 10 be
easily divided for rubbing, starching, &c.
Colored muslins, prints, and flannels must
be laid aside TO be washed in a different
manner from white calico or linen. Prop
erly boiled suds are far better than soap
for washing, particularly if washing ma
prepared in the following manner: Shred
into an earthernware jar the best yellow
soap cut into very fine shavings, and pour
boiling water to the quantity required.
One pound of soap is plenty for one gallon
of water. Add to this quantity half pound
of the best Scotch soda, and set the jar (cov-
ered) on a stove or at the back of The kitch-
en- range till the soap is quite dissolved,
If this be done on Saturday evening, the
soap will be a smooth Jelly fit to use on
Monday morning.
Until within few years ago the ceremo-
ny Of carving was always performed by the
mistress of the house. In the last century
this task must have required no small
share of bodily strength, for the lady was
not only 10 invite-that is, urge and tease
her guests TO eat more than human threats
could conveniently swallow-but to carve
every dish, when chosen, with her own
hands. The greater the lady, the more in
dispensable was the duty; each joint was
carried up to be operated on in its turn by
her, and her alone. The peers aud knights
on either hand were so far from being
bound TO offer their assistance that the
very master of the house himself, posted
opposite 10 her, might not offer his assis-
lance. His department was to push the
bottle afler dinner. AS for the crowd of
guests, The most inconsiderable among
them-the curate or subaltern, or squire's
younger brother-if suffered through her
neglect, TO help himself 10 a slice of mutton
placed before him, would have chewed it
in bitterness and gone home an affronted
man, half inclined 10 give a wrong vote at
the next election. There were then, pro-
fessional carving masters, who taught
young ladies scientifically. In the letters
of Lady Mary Montague, she mentions
having taken lessons three times a week,
that she might be perfect when called upon
to preside at her fathers table. In order TO
perform her functions without Interrupt
lions she was forced TO eat her own dinner
an hour or two beforehand.
The following portrait of an English
housewife 200 years ago will lead our lady
readers TO be thankful they were born in
the nineteenth century: 1t was held that
woman had no right to enter the estate OF
matrimony unless possessed of a good
knowledge Of cookery. To be perfect In
the art she must know in which quarter of
the moon to plant and gather all kinds Of
salads and herbs throughout the year. She
must be skilled in physick, surgery,
cookery, extraction of oyles, banquelling
SUITES, ordering of great feasts, preserving
of wines, Installations, perlumesi have a
knowledge of the dairy, and understand
haLxin0 braUinu and oil oihar ibinpS ba-