The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-01-15
HOUSEHOLD HINTS.
WASHING WOOLENS.

Prof Artus, who has devoted him
self to the discovery of the reason VIII,
wooden clothing, when washed witt
soap and water, will insist upon shrink
ing and becoming thick, and acquir
. ing that peculiar odor and feeling
which so annoys housekeepers, say
these evil effects are due to the de
composition of soap by the acids pres
ent in the perspiration and Other
waste of the skin which the clothing
absorbs. The fat of the soap is then
precipitated upon the wool. These
effects may be prevented by sleeping
the articles in warm solution of wash
ing soda for several hours, then adding
some warm water and few drops OF
ammonia. The woolens are then to
be washed out, and rinsed in lukewarm
water.
HOW TO CLEAN PAINT.
If cleanliness is, as some folks say,
one of the arts, all that helps it should
be made known. Doors, walls, or
anything that is painted, may be
cleaned with a piece of soft flannel
dipped in warm water, then wrung,
and sprinkled with finely powdered
French chalk The paint on being
rubbed with this will become quite
clean, and will be saved from the de-
structive action of soap.
DURABLE BEDDING.
A woman who has raised large
family recommends housekeepers to
take good quality of unbleached cot
ton, run up the breadths for top and
lining of quilt, and then color it with
any cheap domestic dye, such as japon-
lea, annatto, whiteoak bark, or any
such thing. Quilt them coarsely, and
put more cotton batting in than would
be needed for ordinary bed quilts. They
will wear years longer than ordinary
new calico, and are especially to be
desired in large families of boys. If
desired, outside spreads may be made
of more fanciful materials.
COFFEE A DIsINFECTANT.
Numerous experiments with roasted
coffee prove that it is most powerful
means, not only of rendering animal
and vegetable efluvia inocuous, but of
absolutely destroying them. A room
in which meat in an advanced state of
decomposition has been kept for some
time may be almost instantly deprived
of all smell by placing an open coffee
rooster in it containing some newly
roasted coffee. We have known of
the most disagreeable odors from
cesspools completely removed by the
employment of little coffee. The
true way to prepare it for this use is to
break the berries into fine particles in
a mortar and roast afterward on a
smooth surface until it assumes dark
brown tint. Then sprinkle it in drains
or place in ON a plate in rooms it is de-
sired to disinfect. Coffee, acids or oil
acts more readily in minute quantities.
ENGLISH FAMILY SOUP.
According to the London Agricul- |
enral Gazette, verv good family soup
is made from one and half pounds of
lean beef, two pounds potatoes sliced
thin, one large carrot, one large onion,
a few shalots, one turnip, one stick of
celery, four quarts of water: Let it
simmer four hours, flavor with hot
sauce to suit the taste, salt, pepper,
etc. 1t is a great improvement to fry
all the vegetables when cut in small
pieces, together with the meat also cut
in pieces conveniently small, taking
care that there is fat enough added to
prevent the raw vegetables from burn
ing. A dessert-spoonful of coarse
brown sugar may be thrown into the pan
while the meat, vegetables, etc., are
frying. After it has simmered four
hours, it should be set to cool for the
lat to be taken from the top of the
'oup before being served up for use.
The meat should be sent to table in the
cup, not strained as is usually lone.
WHOLESOME APPLE PIE.
The Household Magazine says, that
Die, as generally made, is justly de-
The crust is either too rich,
" tough and heavy, unfit for digestion,
md unpalatable. Yet there are those
Who come to the rescue of this much
lbused piece of American cookery.
But this is different article altogether.
t is nice and yet a simple thing to
make a pie that is both relished and
lealthy-that lies light on the stomach,
md is easily digested. In this case it
becomes titbit, and at the same time
s inexpensive. Take half teacupful
# butter to a pie of ordinary size, to
,e rubbed in well with the -four, about
pint. Make into dough after adding I
water anda little salt. Quar-
er the fruit and lay close together /;
eason to suit. In the case of the !,
no flavoring is required.
lave the crust rather thin. Bake
lowlv and have it well done.
HOW Te COOK EGGS.
Put the eggs into a dish with a COW
T., and then pour upon them boiling
vater, Two quarts or more to a dozen
ggs, and cover and set them away
rom the stove for fifteen minutes.
The heat of the water cooks the eggs
lowly and evenly and sufficiently and
o jelly-like consistency, leaving the !.
entire or yolk harder than the white,
M the egg tastes as much richer and
icer as fresh egg is nicer than a
tale egg, and no person will want to
at them boiled after having tried this
nethod once.
KEGEREE.
Take some cold fish, and with two .
Drks flake it off in small pieces, melt
bit OF butter in a stewpan, and toss
he fish in it till thoroughly warm.
lave ready cupful of boiled rice, and =,
wo soft-boiled eggs, add them to the
sh, season to taste, give one turn
yer the fire and serve. This was a
,vorite dish among the monks of old, !
nd has lost none of the SAVIOR those
INNING astronomers detected in it.
o says the London Agricultural !
iaZette.
BRIGHTSIDE OATMEAL. CAKE.
Mix the meal the night before with
list enough water to swell it. In the +