Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1876-07-26
AGRICULTURAL AND DOMESTIC.

To prevent ants working among
bees. set the hives upon a bench, the
leos of which are placed in old fruit
cans. kept filled with water. with a
teaspOonful of kerosene oil in each can ;
or, smear the legs with the yiscid paste
made by melting an old rubber over
shoe in an iron pot.
To make ounce preserves, pare,
halve. and take out the cores; boil the
narincs in new cider till soft; strain
the cider, and for every pound of fruit
allow half a pound of brown sugar
clarity it with the beaten white OF an
egg. and then put in the ounces.
There should be more than enough
cider to cover them, as it wastes a
great deal in boiling: mince the rind
of an orange and add This preserve
is best for common use.
TO make raspberry jam, take one
pound of sugar to each pound of ber-
ries. and nearly pint of currant juice.
Put the sugar and berries together in a
pan over the fire, and with a potato
masher, OF wooden spoon, keep mash
inc and stirring constantly to prevent
burning. When they are well mashed,
add the currant-juice and boil brlSkly,
still stirring il carefully. Just before
it actually boils skim it well. Let it
boil about three-quarters of an hour to
bring it to the right consistency. 1t is
best to put it in cups, bowls, or fruit
lars, as it does not keep so we'll after
being disturbed. Cover the cups with
firm paper vanished with white Of
egg, and pressed closely around over
the edges of the cups. Jam should be
kept in a cool. dry place.
A lady gives the following in the
ohio Farmer: TO three tablespoonfuls
of common starch, well boiled in one
quart of water add lump of lard the
size of pea. a tablespoonful of loaf
sugar and little salt. Let it cool UNI
til YOU can use it without burning
your hands. When the clothes are
thoroughly dry, dampen your shirts in
a Thin cold starch, roll them up and
let them lay one hour before ironing.
When ready to iron have a bowl of
clean, cold water at hand, dip clean
handkerchief into it and wiring it out
dry: then stretch the shirt over Il shirt
board, and with the dampened hand
kerchief wipe off every particle of
starch that appears on the surface,
taking care always to wipe downward.
BE careful not to have the iron too hot.
The more pressure you use on the
starched surface the finer polish you
will get. have done up shirts in this
way for several years, and know that
it will produce polish equal to any
laundry work. ! forgot to mention III
its proper place that you should never
boil the starch until the clothes are
ready to hang up to dry,
Recently a prize essay, touching
the best means of washing and sailing
butter, was read before the Vermont
Dairymen's Association, and the fol-
lowing pertinent extract therefrOm is
given in the belief that it will prove
instructive to farmers: "Washing
butter must be recommended as the
easiest and surest way to remove but
termilk. To wash it clean without in
juring it, you should stop churning as
soon rs the butter has come, and the
buttermilk will separate readily. 1t is
then in loose, open mass, the part
icles being not much larger than
wheat; and at this stage draw off the
buttermilk into a clean pail, SO that if
any PARTICLES of butter escape, they.
may be skinned off and put back
again. Then prepare a pail of water,
at the right temperature you wish to
keep the butter. which is about sixty
degrees in winter. and colder in sum-
mer, and dash it over the butter with
adipper, without moving either butter
or churn, letting the water run all
through the butter and out of the
churn; then stop up the churn, put in
fresh water enough to cover the but
ter. tempered as before, then give the
churn half a dozen motions. daShing
the whole mass together, and draw off
the water. This washing will general
ly be sufficient, but if it does not APP
pear to be free from buttermilk, re-
peat 1t. 1t is now ready to be taken
out for sailing: one ounce of salt per
pound should be used if it is intended
to be packed, and one-half ounce per
pound if it is to be used Immediately
IN city market