The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1877-07-28


white. Indian meal and vinegar and lem
on juice used on the hands when rough
ened by cold or labor, win heal aud soften
them. Rub the hands in this, then wash
Of thoroughly and rub in glyccrine. Those
who suffer with ehapped hands in the win
ter win find this comforting,
InoNIN0.-covcr the table or dresser
with coarse ironing flannel, doubled, or
piece Of old blanket, Stretch over it
some clean old sheeting, fastened to the
table at the corners with fat headed brass
nails. Have at hand basin of clean cold
water, to damp out any folds that may
have been badly ironed. Rubbers and
iron-holders should be scrupulously clean
A knife board, sprinkled with bath brick
is the cleanliest mode Of polishing fat.
irons, The heat and size Of the irons
should be regulated according to the arti.
cles to be ironed. Flannels require
heavy, cool iron, and calico scorches with
less heat than linen The plain linen ar
tieles should be ironed FIRST, and hung to
air, whilst the lighter materials are in hand.
Muslins and net require ironing twice,
being gently pulled every way of the thread
between each ironing Embroidered mus
Inns should be ironed over several thick
nesses Of flannel. As ageneral rule, all
fine muslin work is better first ironed
through piece Of old thin cambria; this
prevents seorching, and also clears the
muslin from the starch. Gentlemen linen
fronts and cuffs should always have the
iron first passed over them in this manner.
In ironing ocket-handkerchiefs the iron
should be passed along each side before
the middle is touched, the ironer slightly
pulling the corner in the left hand, whilst
she irons with the right To form plaits
neatly, the frill should be laid straight in
front Of the ironer whilst she makes the
creases Of the desired width with the nail
Of the right hand, the left holding the
point Of the hem in place till the iron is
passed over it, All plaits must be laid
even to the thread. If your aat-irons are
rough, rub them with fine salt, and 1t will
make them smooth.
To prevent scorehing The secret is
simply to keep basin or cup Of water in
the oven. The steam generated not only
prevents scorching, but makes the meat
cook nicer.
To clean Drowned porcelain kettle,
boil peeled potatoes in it. The porcelain
will be rendered nearly as white as when
new.
Cracks in stoves may be effectually stop.
ped by paste made of sifted wood ashes,
common salt and clay mixed with water,
and applied when the stove is cold.
There is no better way of preserving
apples over winter than TO put them in
tight barrels, and store in dry cool room
or cellar, where the temperature can be so
regulated that it will not 60 much above
the freezing point, and never below it
A screw may be firmly inserted in
plastered wall or partition by making hole
about twice the size of the screw and fill
with plaster Of paris. Bed the screw in
the soft plaster, which, when it sets, will
hold the screw like iron.
To clean hair-brush, take a basin of
cold suds, add spoonful of spirits of am
monia, put in the brush, and draw a coarse
comb through the bristles as many times
as necessary. A cloth, too, may be used
to help the cleansing. Finally rinse in
clear water.
To clean black cloth coats, black silk or
alpaca dresses, crate two potatoes into
quart Of water, let it stand to settle, and
then drain it off clear. Lay breadth of
the silk, from which you have wiped off
all the dust with piece of black cloth, on
the ironing board, and wash it off, taking
care to keep the side wetted upward then
iron with hot iron, having thin piece
of linen or an old handkerchief spread
over the silk to prevent it from shining.
Wipe the spots off gentlemen's coats with
black cloth aud potato water.
To SET THE COLOR IN Stockings
When washed for the first time, use lit
tie OK gall, (Which can be procured at the
druggist'si) use it in the first water only;
also have teaspoonful of powdered borax
to every pail of hot water; use very little
soap; after the first use of OK gall, borax
will answer every purpose; do not let the
stockings remain long in any water, hang
in the shade to dry.
SUMNER DIET-Nature provides sum-
mer fruits and vegetables. From their
perishable character, it is fairly 10 be pre-
sumed that they are intended for consump-
ton at the time of their maturity. And
yet, every summer we have cautions print
ed and spoken against the eating of what
would seem to be seasonable food; and
sickness and death are instanced as the
consequences of following what might be-
counted among rational incliuations. 1t
should be remembered, however, that men
are liable 10 sickness and death at all times,
and that the temperature of every day has
its natural influence upon sickness and
health.
| The great mistake in summer diet is that
1t does not take the place Of the winter bill
Of fare, rs it should. The habit of most
people is to retain the articles of winter con-
sumption upon their tables, and to add
summer Injuries to the winter provision.
Instead of eating less in summer, as they
should, mature requiring less,) people as
a rule, eat more. Articles which should
be regarded as food are taken as extra in.
dulgences. The labor imposed upon the
digestive organs is increased Fruit re-
curing no preparation is taken at all hours.
The horse insists upon regular rest when
fed, and can be kept in good condition
only by being permitted to consume bis
food 10 leisurely manner Man bolts his
food and runs; aud, what is worse still, eats
as he runs, if any tempting article of fruit
attracts his notice. The habit Of inces
SAINT feeding, especially among young PEG
pie, amounts in itself almost to disease
and is the fruitful cause Of sickness. Il
winter presented the same temptations al
summer we might quote summer diseases
in. the health records in January. d
summer diet, then, it may be safely sale
that fruit and vegetables, in good condi
tion, mature and fresh, are mans natura
food. They may be taken under proper
circumstances and at suitable intervals