The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1875-09-15
FARM, GARDEN AND HOUSEHOLD
Useful Recipes.

Yellow stains commonly called iron
mold are removed from linen by HYDRO
chloric acid or hot solution of oxalic
acid. Wash well in warm water after
ward.
To fasten emery to leather, boil glue
very thin, add little milk. raise the
pile of the leather, and put on the glue
with the brush. Then sprinkle ON the
emery, and let it cool.
To preserve soap grease, fill a cask
half full OF good strong lye, and drop all
refuse grease therein. Stir up the mix
ture once q week.
The best fatteninP material for chick
ems is said to be Indian meal and milk.
A remedy for caterpillars, which is
used on q large scale in France, consists
IN a solution q part in 500 of sulphide
of potassium, sprinkled on the tree bv
means OF a hand syringe.
The best and most durable insulation
Tor electric wires is to tin them and cover
with pure rubber.
Jayelle water, used for turning white
the dlrtiest linen, and removing stains,
Is composed of bicarbonate of soda four
pounds, chloride of lime one pound.
Pnt the sodainto kettle over the fire,
add one gallon of boiling water, let it
boil from ten to fifteen minutes, then
stir In the chloride of lime. avoiding
Jumps. Use when cool. This is good
for removing fruit stains from white un-
derwear.
Biborate of soda dissolved in water.
used as lotion, will remove prickly
heat.
The average yield of corn cobs is 1862
paris of narhnnata 0f 4
parts OF the cobs, which is nearly twice
as much as is furnished by the best
specimens of wood. The corn crop of
this country will supply Is, 400, 600, 900
pounds of cobs, from which 115. OOO. 600
pounds of potash might be made.
The way they boil rice in India is as
follows: Into saucepan of two quarts
OF water, when boiling, throw a table
spoonful Of salt then put in one pint of
rice, previously we'll washed in cold wa
ter. Let it boil twenty minutes, throw
out In colander, drain, and put back
IN the saucepan, which should be stood
near the IRE for several minutes.
Save the corn cobs for kindlings, espe-
clally If wood is not going to be plenti-
ful next winter. To prepare them, melt
together sixty parts resin and forty parts
tar. Dip In the cobs, and dry on sheet
metal heated to about the temperature
of boiling water.
Equal weights of acetate of lime and
OF chloride of calcium, dissolved in twice
their weight of hot water, is O fireproof-
ing mixture for fabrics.
The ammoniacal solution of oxide of
nickel will dissolve silk that of copper
dsssolves cotton also.-Scientifc Anaeri-
can.
Summer Fruits and Health.
A very mistaken idea has found q
lodgment in the minds of many, other
wise sensible persons, to wit, that sum-
mer complaints, the generic term under
which the disorders peculiar to the sea-
son are known, are caused mainly by
the use of fruit, and that the wise and
safe plan is to prohibit its use altogether.
This method, which neglects to take ad-
vantage of one of the most beneficent
provisions for mans use, comfort, and
well being, Is detrimental not only to en-
joyment but to permanent health. The
term "antiscorbutic expresses the
value of fruits as food. and the estima-
tlon In which they are held by those
who understand their relation to human
wants.
When fruit does harm, it is because it
Is eaten at improper times, in improper
Quantities, or before it is ripened and
fit for the human stomach. Fruit ought
not to be eaten between meals any more
than any other food. It may be taken
as a lunch, however, with very great
beneht, or as preparation for meal,
that 1s before breakfast or dinner. Per-
haps the very best time In the day for
eating fruit is before or after breakfast.
a distinguished physician has said that
If patients would make O practice of eat
ing a couple of Messina oranges before
breakfast, from February till June, his
practice would be gone. From june.
which brings us the ever welcome straw
berries, until November, there is a con-
stant succession of fresh fruits which are
pleasure to the eye and delight to the
mind. The proof of their healthfulness
lies In the fact that the more people
make 1t part of their regular daily
diet, taking the place in part of meat.
and wholly OF pastries during the sum-
mer months, the better and finer, more
cheerful and more uniformly well they
are, the less fever and thirst do thew ex-
perlence, the less ice water and other
violent reactionary fluids are they OBJ
hged to drink, and the less are they sub
ject to changes and fluctuations of the
system and of temperature.
The principal difficulty with us is that
we do not eat enough of fruit that we
kill Its finer qualities with sugar that
we drown them In cream. We need the
medicinal action of the pure fruit acids
In our system. We need q cooling, cor
rective influence, and we should accept
1T as one of the best gifts of Providence.
Hearth and Home