The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-07-20

% tuDlcspOOnIulS OF cOTlUloH staichs
well boiled in 1 quart Of water, add a
lump of lard the size of q pea, a table,
spoonful of loaf-sugar, and a little salt.
Let it cool until you can use 1t without
ming your hands. When the clothes
49, ''v dry, dampen your shirts
a. W. ,h,n .u,, -"'l them up and
let them lay one hour before iro.-
When ready to iron have a bowl OF
clean, cold water at hand, dip o clean
handkerchief into it and wiring it out
dry; then stretch the shirt over a shirt
board, and with the dampened hand
kerchief wipe of every particle of
starch that appears on the surface, TAX
ing 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 II polish equal to any
laundry work. forgot to mention in
its proper place thRt eoo should never
boil the starch until tbs clothes
are ready to hang up to dry. No
shirt II be done up nicely without
a Switchboard. The IL have is 2 feet
long and / foot wide-an inch board
planed smooth, and covered on one
side with 6 thicknesses of flannel. The
first 3 thicknesses are stretched over
tightly, and tackled. securely on to the
edge of the board, all around the
white flannel, outside, is stitched to the
edge of the others, so that it can be re-
moved for washing whenever necessary.
Old blankets or shawls that have done
their duty as such can be well utilized
for this purpose.
CuRRANT WINE.-The Germantown
Telegraph says: For several years we
made a 10-gallon key of currant wine.
of as good quality as any we have tast-
ed, and Is pronounced excellent by
those who have had an opportunity to
Judge. The mode of manufacture is
simple, and can easily be followed by
any family having the c%urrants, and the
disposition to make the wine. The cur
rants should pc fully ripe when picked;
put them into a large tub, in which
they should remain a day or two, then
crush with the hands, unless you have
Il small patent wine press, in which
they should not be pressed o much,
or the stems will be bruised and impart
a disagreeable taste to the juice. If the
hands are used, put the crushed fruit,
after the juice has been poured of, in a
cloth or sack and press ogt the remain
ing juice. Put the juice back into the
tub after cleansing it, where it should
remain about three days, until the first
stage of fermentation is over, and re-
move once or twice a day the scum
c~opiously arising to the top. Then put
the juice in Il vessel-a demijohn, keg
or barrel-any size to suit the quantity
made, and to each quart of juice add
three pounds of the best yelLoW sugar
and soft water sufficient to make q gal
lon. Thus, ~ quarts of juice and &c
pounds of sugar will give you
10 gallons of wine, and so
on in that proportion. Those who do
not like sweet wine can reduce the
quantity of sugar to % pounds per gal
Ion. The vessel must be full and the
bung or stopper left off until fermenta
ton ceases, which will be in IL or l;
days. Meanwhile the cask must be fill
ed up daily with currant juice left over
as fermentation throws out impur,
matter. When fermentation ceases
rack the wine Off carefully, either from
the spigot or by a syphon, and keep i
running all the time. Cleanse the cash
thoroughly with boiling water, then re
turn the wine, bung up tightly, and lie
stand 4 or ) months, when it will be fl
to drink and can be bottled il desired
All the vessels, casks, etc., should b
perfectly sweet, and the whole opera
ton should be done with an eye t
cleanliness. In such event every drol
of brandy or other spirituous liquo
added will detract from the flavor o
the wine, and will not in the least de
gree increase its keeping qualities. Cur
rant wine made in this way will kee'
for an age. We have some made il
1856 which is really an excellent article