Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1876-09-30
farmland lousEHoLD.

49,
FARMERS, On YOUR HARNEss.-Was the
advice of an Ohio farmer, who first ex-
planned what should not be done, and
concluded with what must lie done.
"Don't," said he, go to work and OIL
up old harness that has been allowed 10
hang away until hard and dry, thinking
it will prove of any service, for it will
not; oil does not impart strength to
that whicA is already weak, it only as
sists in preserving good leather by pre-
venting it from cracking; amounting old
hard leather only weakens it the more,
and the harness and tardy labor ale
alike lost. Neither is there any benefit
gained by oiling dirty harness; better
leave it alone than grease over the dirt.
If you want to preserve harness twice
the usual time begin with it before the
fibres of tie leather has lost any of their
tenacity. Take the harness to pieces
and wash thoroughly with CASTLE soap
suds, then, while the leather is still soft
with tie water, (but not too weD rub
in the oil and hang up to dry for few
hours until the oil is absorbed"
ABOUT BOILING EGGs.-There is an OBJ
lection to the common way of boiling
eggs, which people do not understand.
1t is this: The white, under three min
utes rapid cooking, becomes tough and
indigestible, while the yolk is left out.
When properly cooked, eggs are done
evenly through like any other food.
The result may be obtained by putting
the eggs into dish with a cover, as a
tin pail, and then pouring upon them
boiling water, two quarts or more to
dozen eggs, and cover and set them
away for fifteen minutes. The heat of
the water cooks the eggs slowly and
evenly and sufficiently, to jelly-like
consistency, leaving the center or yolk
harder than the white, and the egg
tastes as much richer and nicer as
fresh egg is nicer than stale egg; and
no person will want to eat them boiled
after trying this method once.
BREAKFAST CAKE.-One and one-half
cups of light bread dough, two cups OF
white sugar, one-half tea-cup of butter,
three eggs, one half teapoonful of soda,
one teacup of stoned raisins. Gloves,
cinnamon or nutmeg, to taste. Rub
the raisins in -four Stir the batter
with the hand, and if not thick enough,
add small bit of -four. Put layer of
the batter in a deep, round baking pan,
and then layer of raisins, until all the
batter is in the dish. Place the pan in
q warm place for two hours. or until
the mixture is light, then bake.
MARBLE CAKE.-The Dark-one tea
spoonful Of cloves, one of cinnamon,
one of allspice, half teaspoonful of nut
meg, the yelks of four eggs, one cup Of
brown sugar, half cup of molasses, two
of -four, quarter cup of cream, half cup
of butter, and half teaspoonful Of soda.
The White-one cup Of white sugar,
quarter cup of cream, half cup OF but
ter, one cup of -four, whites of four
eggs; put spoonful of white and dark
all around the pan in successive layers;
reverse in order the dark and white.
AZ Castor-oil may be agreeably
taken by first rinsing the glass with
moderately hot water, and then pro-
ceeding as follows: Take hot water,
two drains; castor oil, one ounce; pep
permint water, one dram; to be put in
a tumbler in the order named above.
Hardly any taste of the oil remains in
the mouth, and it is easily swallowed.
The tumbler is also easily cleaned, as
little or no oil adheres to it.-Medical
Brief.
\ TOMATO FIas.-Take six pounds of
suesr to sixteen pounds of fruit, scald
and rem owe the skins in the usual way,
cook them ever the fire until the sugar
penetrates theE, and they are clarified;
take them out. fattsn, spread on dishes,
and dry them in the sun; keep the
syrup, and sprinkle little Ut of it over
them occasionally while they a-e dry
ing, after which pack them in bo~es;
sprinkle powdered sugar between each
layer.
SPONGE CAKE. Three eggs we'll beaten,
one cupful sugar powdered, one tea
spoonful soda or saleratus dissolved in
q very little boiling water, one cupful
of good sifted -four, one teaspoonful
cream tartar; bake Immediately in
quick oven.
* To clean light-colored kid
gloves dip them in camphene (Which is
made of two parts of alchohol and one
part tnrpentine,) and squeeze them
lightly in the hand, and then turn
them and hang them out doors to dry.
PEEL1NG ON1oNs.-In peeling onions
put large needle in the mouth, half
in and half out. The needle attracts
the oily juice of the bulb and any num-
Der may be peeled without affecting the