American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-01-22
FARM AND HOUSEHOLD

Tan can be removed from the face by
dissolving magnesia in soft watcr-beat it
to thick mass, spread on the face and
let it remain a minute or two. Then wash
off with CASTLE soapsuds and rinse with
soft water.
For chilblains, cut up two white tur-
nips, without pairing, into thin slices put
the slices into tin cup with three large
spoonfuls of best lard let it simmer slowly
for two hours, then mash through a sieve;
when cold spread it on soft linen cloth
and apply to the chilblain at night.
DO not be afraid of hot water III wash
ing up dishes and dirty cooking utensils.
As these are essentially greasy lukewarm
cleaning them effectually. Do not be
chary also of changing and renewing the
water occasionally. You will thus save
yourself much time and labor in the long
run.-Home Magazine.
Corn Dodgers.-One quart of corr
meal, tablespoonful of lard, two eggs, a
teaspoonful of salt; scald the meal with
the lard in it with boiling water, cool
with little milk, add the eggs (bcaten
Light; beat very hard for ten minutes;
make them thin enough with cold milk to
drop off the spoon and retain their shape
in boiling lar1; serve hot; have the lard
Something Better Than Short Cake
Make nice, light, white gems by mixing
flour and milk nearly as soft as for griddle
cakes and bake quickly in hot gem pans.
Break, not cut, them open and lay in a
deep platter and pour over strawberries,
raspberries, blackberries Tor even nice
stewed apples) mixed with sugar and
little rich cream # you have it. Ten
times better than any pastry or short cake,
and you get rid of soda or baking powder
and shortening.-RuralN ew Yorker.
One of the best methods of protecting
half-tcnder roses and other shrubs is to
surround the plant to a proper height with
leaves or half-decayed manure from a
straw stack. then surround the whole with
sods, forming a cone. OF course the
shrub is pruned before the operation is
begun. When snow falls pack that around
the mounds to prevent the harboring of
mice. Some cover with a box, filling in
with leaves and straw. Another plSn is
to remove the earth beneath the plant and
a little distance from one side and bend 1t
over to cover with earth or sods.-Detroit
Tribune.
Whenever snow falls, paths should at
once be made around the premises, wher-
ever needed, both for health and conven-
fence, especially of the ladies'. Shoveling
snow with a common short-handled shovel
is slow, hard work. A better shovel is
made thus: Take light, tough, half-inch
board, twenty inches long and foot wide.
Sharpen one end and over it rivet strip
of thin sheet-iron, bent sharp to fit the
edge; this forms the cutting edge. Across
the other end nail firmly piece an inch
thick, five inches wide, and long enough
to extend across the shovel board. Bore
an inch hole through this, slanting down.
ward and forward, SO that the handle
when passed through the hole will strike
the board three or four inches in front of
the crosspiece. Bevel the end of the handle
to fit the shovel board, and fasten it with Il
staple. The handle should be long enough
TO work without STOPPING, and the whole
thing should be as light as possible
Ohio Farmer.
To carve fowls, which should always
be laid with the breast uppermost, place
the fork in the breast, and take off the
wings and legs, without turning the fowl !;
then cut out the merry thought; cut
slices from the breast, cut out the collar
bone cut off the side pieces, and then cut
the carcass in two. Divide the joints in
the leg of turkey. In carving sirloin,
cut thin slices from the side next to you
Git must be put on the dish, the tenderloin
underneath), then turn 1t. Help the
guests to both kinds. In carving leg
of mutton or ham, begin by cutting
across the middle to the bone. Cut a
tongue across and not lengthwise, and
help from the middle. Carve fore
quarter of lamb by separating the shout
der from the ribs and then divide the ribs.
To carve ,loin of veal, begin at the
smaller end and separate the ribs. Help
each one to a piece of kidney and its fat
Carve pork and mutton in the same way
To carve a fillet of veal, begin at the top
and help to the stuffing with each slice.
In breast of veal, separate the breast
and brisket and then cut up, asking which
part is preferred. -Rural Nep Yorker.