Connecticut western news., 1877-08-03
DOMESTIC.

DRINKING WATER.-The qltaf1tttv oi
 water we need in the form of beverage
 depends greatly on the nature of the
 other substances we consume as food,
 With adietary composed largely of suc-
 culent vegetables and fruit, a very little
 of any kind of beverage is required.
 Much, also, depends on the manner in
 which our solid food is cooked
 whether, in the case of animal food, the
 natural juices of the flesh are retained
 in it or not. Much, too, will depend
 on those atmospheric and other condi-
 tlons which determine the amount of
 fluid lost by evaporation from the sur
 face of the body. The sensation of
 thirst is the natural warning that the
 Dlood wants water. l may here remark,
 incidentally, that 1t is not a wise custom
 to take excessive quantities of any fluid,
 even simple water, with our food, for
 by so doing we dilute too much the
 digestive juices, and so retard their
 solvent action on the solid food we have
 consumed. A draught of fluid, how
 ever, toward the end of digestion, is
 often useful in promoting the solution
 and absorption of the residuum of this
 process, or in aiding it's propulsion
 along the digestive tube. Hence the
 custom of taking tea few hours after
 dlnner, of seltzer or soda water a little
 before ed-time.-Fortnight Reuieac.
 A HOUSEHOLD CONvENIENCE.-Much
 can be added to the comfort of country
 living during the summer months by a
 free use of ice-an article which most farmers have an abundance of. Get a carpenter to make large box say five
 feet high, two feet deep, and four feet
 wide. Into this set another smaller
 box with shelves, leaving three inches space between them to be filled with sawdust on every side but the front, where double doors should be hung.
 Place this box in the dining-room, and, after providing for drainage, place a daily supply of ice therein and you will have one of the greatest household con- Venlences you can conceive of. Into this refrigerator may be placed all cooked or uncooked food, butter, cream, meats, berries, sauces, etc., where they will keep fresh and good, without spelling in the most sultry season. The cost of making such apiece of furniture will be saved inside of month of hot weather in the amount of provisions saved, and the family comfort at the table will be immeasurably enhanced. Of course this suggestion will not be regarded by those who own a. good spring house, or a vault adjoining an 1ce-house, but many possess no such advantages, and therefore can proftably adopt the plan herein proposed.
 A SMART THING.-How many people, are there who really know how to make mustard plaster? Not one in hum dred at the most, perhaps, and yet mustard plasters are used in every family, and physicians prescribe the application. The ordinary. way is to mix the mustard with water, tempering 1t with little flour; but such plaster as this makes it simply abominable. Before 1t has half done it's work it be- gins to blister the patient, and leaves him finally with a painful fiayed spot, after having produced far less effect in beneficial way than was intended.- Now, mustard plaster should never blister at all. If a blister is wanted. there are other plasters far better than mustard plaster; then, use no water, but mix the mustard with the white of an egg, and the result will be plaster which will "draw'' perfectly, but will not produce blister on the skin of an infant, no matter how long it is allowed to remain on the part. , .s E\FE
 To RESTORE the whiteness to ivory handled knives: Wash with soaped flannel and luke-warm water; then wipe very dry. Soak them occasionally in alum water that has been boiled and allowed to cool. Let the handles lie for one hour in this, then remove them and brush them well, (say with a nail- brush.) After this, take a clean linen towel, dip it in cold water; squeeze it put, and, while wet, wrap it around the handles, leaving them in it to dry gradually, as, if dried too orapidly out of the alum water, they will be injured. If properly managed, this process will whiten them. Knives, after using, should be wiped with soft paper, re moving the grease, etc., and then placed n deep can or vessel, keeping the handles above water, lukewarm, until cleaned and thoroughly dried
 To Cook BEEFsTEAK.-Slitth the outside ,r fat part, say every four inches, cut ing through to the lean, which pre- vents contraction and increases it's tenderness. Have a bright fire and sridiron hot before putting it on; turn over to prevent burning. A steak an nch and half thick will be cooked in from seven to ten minutes. To fry, | prepare in the same way; put little | butter on pan or griddle, and let it get | brown before putting on the meat; cook quickly, and, whether broiled, fried, roasted, or baked in the oven, if you want juicy, tender beef, never salt | It before it is cooked. Beefsteak shou Id | De served the minute it is cooked; | it loses it's flavor.