Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-10-26
FARM AND FIRESIDE.

REMOVAL OF STAINS FROM WOVEN
FABRICS following practical hints
on this subject, condensed by the ''Boston
Journal of Chemistry" from the best for
eign sources furnish much useful informa-
ton in small space:
Mechanically attached particles may be
removed from all fabrics by beating, brush
ing, and allowing water to fall from an ell
ovation upon the wrong side of the goods.
Mucilage, Mucus, Sugar Jelly Washing
with lukewarm water will clear all goods.
Fats-From white goods: Wash out
with soap and lye. Colored cottons: Wash
with lukewarm water and soap. Colored
Woolens Lukewarm soap and water, or
ammonia. Silks Clean carefully with
benzole, ether, ammonia, magnesia, chalk,
clay or yolks Of eggs.
Oil Colors, Varnish, Resin-From all fa-s
hol, benzole, and then soap. Silks: Ben
zole, ether, and soap very carefully, and in
a very weak solution.
Stearine can be removed from all goods
with strong, pure alcohol.
Vegetable Colors, Red Wine. Fruits,
Red lnk-From white goods: Sulphurous
vapor or hot chlorine water. Colored cot
ton OF wooden goods: Wash in lukewarm
water and soap, or ammonia. Silk may be
treated in the same manner, but very eau
tiously.
Alizarine Inks-From white goods: Tar
taric acid, the older the spot the more con-
centrated. Colored cottons or wooden
goods: If color permits, dilute tartaric
acid. Silks: AS before, but with great
caution.
Blood and Albuminous Spots-Simply
washing out with lukewarm water, for all
kinds of goods.
Rust and Spots of Ink made of Nutgalls--
From white goods: Hot oxalic acid, di-
lutte hydrochloric acid, and then tin filings.
Colored cottons or woolens Citric acid
may be tried. White woolens Dilute
hydrochloric acid. Silks Nothing can be
done without increasing the evil.
Lime, Lye and Alkalies in General
From white goods: Simply wash in wafer.
Colored cottons, woolens or silks: Much
diluted citric acid, drop by drop upon the
moistened spot, to be spread around by the
finger.
Acids, Vinegar, Sour Wine, Fruit Juices
etc.-From white goods: Simply washing;
inlthe case Of fruit also with hot chlorine
water. Colored goods, either cotton, wool
or silk: According to the delicacy Of the
material and the color, more or less diluted
ammonia, to be spread around on the spot,
moistened, drop by drop, with the top Of
the finger.
USE OF RAW HIDE.--The skin Of an
animal, whether COW, calf, colt or horse,
that dies on the farm is worth more at
home than at the tanners. Cut into mar
row strips, shave off the hair with a sharp
knife before the kitchen fire, or in your
work shops on stormy days and evenings.
You make them soft by rubbing. A raw
hide halter strap an inch wide will hold a
horse better and last longer than an inch
rope. It is stronger than any hoop iron
and. more durable, and may be used to hoop
dry casks and, boxes, and for hinges. A
raw hide rope is good substitute for
chain. It. Is valuable to mend a broken
link iii a trace chain. For some purposes
it is best to use in its natural state. For
other purposes it may be dressed soft.
SMALL ONION PICKLES.-Little onions
peeled and Kept eight days in a strong
brine, changing the brine every other day.
Skim them out into cloth, dry them well
and put them into glass bottles. Add spi-
ces and three or four small red peppers,
and fill up with strong cider vinegar. If
you put in a tablespoonful of olive oil it
will prevent the onions from turning yell
low. Mustard seed, horse-radish, allsplce,
cloves, pepper corns and mace are all good
splicing for onions, according to taste.
APPLE SHORT CAKE.-To one quart of
sifted flour add two teaspoonsful cream Of
tartar and one Of soda, half a teaspoonful
salt, quarter of a pound butter. sweet milk
enough to mix it. Have the dough rather
stiff, roll and bake in a sheet. AS soon as
baked, split ope1f the whole cake, spread
one piece quickly with butter, cover with
wellsweeteneda apple sauce, pour over some
thick cream, CRATE on nutmeg, place the
other half on this, crust side down, spread
with butter, cover with apple sauce, cream
and nutmeg.
APPLE BREAD.-A very light, pleasant,
and healthy bread is made in France by a
mixture of apples and flour in the proper
ton of one-third apple pulp to two-thirds
flour. The usual quantity of yeast is beat
en- with flour and the warm pulp of the ap-
pies, salt and little water. If the apples
are sour, a little sugar may be added be-
fore putting in the flour. Itrequires rath-
er longer time to rise than ordinary bread.
and should be eaten fresh.
APPLE SNow.-Put twelve very tart ap-
pies in cold water over a slow fire. When
soft remove the skins and core and mix in
a pint Of fine sugar; beat the whites of
twelve eggs to stiff froth and add to the
apples and sugar; cool in glasses, with
piece of red currant jelly to ornament the
top of each.
To REMOVE STARCH OR RUST FROM
FLAT-IRONs.-HaYe piece of yellow
beeswax tied in coarse cloth. When the
iron is almost hot enough to use, but not
quite, rub it quickly with the beeswax,
and then with clean course cloth.