Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1877-02-14
HUMOROUS.

HUMOROUS.
How TO BURN CoAL.-A very common
mistake is made and much fuel wasted
i'm the manner of replenishing coal
fires, both in furnaces and CRATES. They
should be fed with little coal at a
time, and often; but servants, to save
time and trouble, put on a great deal at
once, the first result being that aimest
ali the heat is absorbed by the newly
put on coal, which does not give out
heat until it has itself become red hot.
Hence, for a while, the room is cold,
but when it becoms fairly aglow the
heat is insufferable.
The time to replenish a coal fire is as
soon as the Goals begin TO show ashes
on their surface; then put on merely
enough to show layer of black coal
covering the red. This will soon kim
die, and as there is not much of it, an
excess of heat will not be given out.
Many also put out the fire by stirring
the CRATE as soon as the fresh coal is put
on, thus leaving all the heat in the
ashes when il should be sent to the new
supply of coal. The time to stir 4 fire
is just when the new coal laid on is
pretty well kindled. This method of
managing a coal fire is troublesome, but
it saves fuel, gives more uniform heat,
and prevents the discomfort of alterna-
tlons of heat and cold above referred to.
A FACT WORTH kNowING.-In COM
pairing the food elements of potatoes,
turnips, pumpkins, &C., with those
contained in common hay, We should
not always be governed by chemical
analysis. Not that the tables of the
chemist cannot be implicitly relied on,
but because of the better use made of
the green than of the dry food. The
food elements of potatoes, turnips, &C.,
have Il greater value than the same
amouIt of such elements contained in
common hay, because being in combina-
ton with water, they are more quickly
and perfectly digested and assimilated,
while the digestion of hay is slow and
Live stock Will barely sus-
tain themselves when fed on hay alone !;
but take away one-half of the hay, and
give them an equal weight of turnips
or other green food-althOugh contain
ing no greater amount of food elements
than the hay-and they will thrive.
This is a uniform result, and it demon
strates the greater value of green food
than dry, even though they both may
contain an equal amount Of food ele-
ments. In feeding the one there is no
loss from improper digestion; whereas
in the other, as commonly fed, the loss
is considerable.
BREAKFAST DIsH.-A very delicate
breakfast dish can be made of oatmeal
Jelly. Soak half pint of good oatmeal
over night in one and half pints of
water. In the morning drain off the
water through sieve, adding to it one
and half pints of hot water, and put
it TO boil over a quick fire. Stir till it
boiis, then set it back and let it simmer
ten minutes. Turn il into moulds, and
in fifteen minutes it will be set sufii-
GENTLY to turn out into saucers, and
will be warm enough to eat. Serve at
once, without trimming, or with little
milk or sweetened iruit juice. The
soaked meat that is left can be utilized
in batter, biscuit or corn-meal mush, or
made into porridge by itself. In the
latter shape it is bland, and peculiarly
suitable for invalids who have not vet
learned 10 like Oatmeal. These pre-
parations are in no way better than
whole Oatmeal, excepting for variety.
A CORRESPONDENT of the English
Mechanic, in answer to question as TO
the best means of keeping the feet dry
in winter, says: "A simple plan would
be, on having pair of shoes made, TO
order the maker to put between the
sOles piece of sheet gutta- percha as
thick as siXpence. No wet or damp
will ever get through. | have adopted
this plan for some years. Formerly |
had both wet and cold feet continually,
which even worsted stockings failed to
keep warm; now wear cotton all the
winter and never have cold feet"
y RELISH FOR BREAKFAsT OR LUNCH.
Take quarter of pound of cheese,
good and fresh, cut IL up in thin slices
and put in spider, turning over it a
arge cupfui of sweet milk; add
quarter of teaspoOnful of dry mus
ard, dash of pepper, u little salt, and
l piece of butter as large as 4 butternut:
stir the mixture all the time. Have
.hree Boston crackers finely powdered
)r rolled, and sprinkle them in gradu-
illy; as soon as they are stirred in,
urn out the contents into warm dish,
md serve.-lt is very delicious.
FRENCH PASCAKEs.-Half q pint of
milk, two ounces of butter, two ounces
If loaf sugar, two ounces of flour, two
,ggs. Then put milk, butter and sugar
ntO saucepan to dissolve mot boil,
jeat eggs and flour together till quite
smooth, then add the other ingredients,
md well mixed. Divide this quantity
md put it in four saucers to bake for
wenty minutes; lay two pancakes on q
iish, spread preserve over, and cover
With the other two pancakes. Serve hot. |
PARKER HOUSE RoLLS.-At night take |
wo quarts of flour, rub in three table !
pOonfuls of lard; make hole in the |
middle and put in one pint of cold !
'oiled milk one-half cup of yeast, three !
of sugar, one egg, and |
ne teaspoonful of salt; let il stand |
lntil morning without mixing then mix |
nd let it stand until noon; then roll |
'ut, cut into rolls, let them get very |
light; then bake in quick oven.
MICE AND RABBITS. - After snow
tOrms tramp the snow firmly around |
he trunks, TO keep away mice. A strip |
# tarred paper, foot or more wide. |
led around the base, will prevent both |
abbits and mice from gnawing. Blood |
prinkled upon the trunks is the best to |
,eep of rabbits on large scale. Trap |
II shOot,all rabbits found in the orchards |
II garden, as they destroy shrubs as
veil as trees.
To CLEAN FINE GLAss.-This mode of |
leaning fine glass gives 1t a great bril-
fancy: Take fine powdered indigo,
lip into it a moistened linen rag, smear |
ver the glass with it, and then wipe it |
fl with perfectly dry cloth. As a
ubstitute for this, fine sifted ashes, ap-
lied by a rag dipped in spirits, will |
nswer just as well. Spanish white |
5 apt to make the glass rough and in
ure iU.
CLEANSING FLUID. - Dissolve four |
unces of white CASTLE soap in one quart |
f soft water. When lukewarm. add /