Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1875-10-20

The Use of Soap.-Without giving
any receipts for making soap. wish to
tell all the hard worked farmers wives
how much labor they may save by not
Gle. For nearly five years have used
soap for washing clothes. In all that
| time have not used one pound of soap
for washing dishes and other kitchen
purposes. My family has ranged from
three to twenty-five. have used
cistern water composed of other in
gradients besides lime, and l find that
in all these my plan works equally
well. 1t is this: Have your water quite
hot and add q very little milk to il.
This sOftens the water, gives the dishes
a fine gloss and preserves the hands;
it removes the grease, even that from
beef. and yet no grease is ever found
floating on the water, as when soap is
used. The stone vessels l always set
on the stove. with little water in them,
when the victuals are taken from them
thus they are hot when l am ready to
wash them, and the grease is easily re-
moved.
just try my plan. you who toll day
after day, every spring to make that
barrel of soap, and let US hear how it
succeeds with you. like the great
barrel of soap on washing day. but am
glad to be able to dispense with its aid
on all other occasions. l find that my
tinware keeps bright longer cleaned in
this way than by using soap or scOur-
ing. The habit SO many of us have ac-
quired of securing tins is q wasteful
policy; the present style of tinware
will not bear it. The tin is soon
scrubbed away and vessel that is tit
for nothing left on our hands; but if
washed in the way / have described,
the tin is preserved and is always bright
and clean.
Fruit in Tin Cause.-The Boston Jour
nal Of Chemistry says: "The impression
fruit which is put up in tin cans, that
they are injured thereby, and this i'm
preston is in many instances correct.
We have long cuntended that all pre-
served fruits and vegetables should be
stored in glass, and that no metal of
any kind should be brought in contact
with them. All fruits contain more or
less vegetable acids, and others that are
highly corrosive are often formed by
fermentation, and the metallic vessels
are considerably acted upon. Tin cans
are held together with solder, an alloy
into which lead enters largely. This
metal is easily cOrroded by vegetable
acids and poisonous salts are formed.
Undoubtedly many persons are greatly
injured by eating tomatoes, peaches,
ETC., which have been placed in tin
cans, and we advise our friends who
contemplate putting up fruit at any
time to use only glass jars for the pur-
pose, or what is still better. to have
a family fruit dryer on hand. Fruit is
SO nicely dried on this machine as to
excel all other dried fruit, and if not
superior it is equal to any of the canned
| fruits"
TrOuble.-In ninety-nine cases out of
hundred mankind make their own
troubles. 1t is not in the nature of
things that it should be otherwise, and
yet we might be the most happy people
that the sun shines ON, if we pleased.
Life would run smoothly in the grooves
if we would only let it, bat we are not
content to do sO-in fact, content with
nothing. From the cradle to the tomb
we are continually fretting about some-
thing. We are living at altogether too
tbe balloon bevond its canacitv to hear
we oct fall Conrentmant~to ist
th;neS taIe Their conrsa" ";s oo,J;.;N..
we have Vet to learn Rnt how can wa
eynec. to ba frea from tronII. - Iomo
as We are seeing for # We are 81 mucS inch
lie the son of The Em.ralJ IL wbn
"was never at neace witbont he Gas at
war with somabodv W. constantIw
make tronbleNoet into hot water and
tben prnmhle Rnt the world waos ann ON
inst the same and vii, INTO tha md ID
althoneb we hasten onr end Inv constani
resfiessness, ~
Apple Pufs.-Mix a ouarter of a
flour, two eggs, and a spoonful of salt;
half teaspOOnful soda, dissolved in a
little cold water; mOisten it with cold
wafer SO that you can just roll 1T out
easily roll as thin as possible, and cut
INTO cakes; put three of them together,
sprinkle flour between them; lay on
the top thin slices OF tart apples; sprin-
kle sugar and little nutmeg over them;
enclose the apple oy doubling the
wv NNeeS
together; Try IN sufflclent hot lard to
cover them. When OF a light brown,
take up carefully.
one white and three voILs ot se eSos % nna
Ounce of snoar a littie m;lL an onnce
off bntter' q n;ncb of sait and I anur
0nantnm snft;cit Work r. i;ohtiv roll
Il ont to the thickness of a Snarter of
an inch line a flat mold w;tb . nasta
nnitino the FONTS carefnllw Nth pwh;ts
of an egg. iii tbe mold with rice and
baEe. Stone one and a half nonnds Of
staw;no charr;as ON" and oa"L ,po,, punus n,;th
drops of cOchineal to give them a nice
color. Remove the rice and put i'm the
stewed cherries. Serve hot or cold.
c-.nc s,
Saoodge cdtdd.Mohave a hard white
small