The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-02-22
USEFUL FAMILY HINTS.

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HAIR DYE.-Lac sulphur, one ounce;
sugar lead, one-half ounce; rose.water,
one pint. Apply the wash about four
times week, but do not shake before
using.
LIP sALvE-oil Of sweet almonds,
eight ounces; white wax, threee ounces;
spermace,i. three ounces; rhodium, 30
drops, and white sugar candy form an
excellent lip salve.
REMEDY FoRC HrLBLAINs.-Ift they are
very bad apply at night plaster Of
brown sugar mixed with scrapings OF com.
mon soap; wash the feet daily with brown
bar soap and water.
CHINESE DEprIAToRY. - Quick!lime,
one ounce; peatl-ash, two ounces; sui.
phuret potassium, two ounces; charcoal
powder, one dram; triturate together and
sieve and place the fine powder In well.
stopped bottle.
To CURE HoARsEREss.-A small guam.
tity Of pulyerized boraz, about the size Of
u pea, dissolved in the mouth and let
slowly run down the throat will stop the
tickling and cure hoarseness almost in.
stantly.
REMEDY FOR CHApPED HAsDs.-Fiye
cents worth Of gum camphor, the same Of
sweet oil and white wax; place together
in cup 10 melt until thoroughly mixed.
Wash the hands clean and wipe dry; ap.
ply before retiring.
HAIR OBSERVATION-DISCLOSURES oil, eight
ounces; tincture cantharides, two ounces;
blood.root, one ounce; lemon.oil, one.
fourth ounce; rosemary, one.fourth ounce;
bergamont, one fourth ounce; lavender,
one. fourth ounce; alcohol, one.half gal.
Ion; color with alkanat.
MULLEN LEAVES FOR CArARRH.-The
smoke OF mullen leaves has long been
considered specific Tor catarrh. II will,
doubtless, in many cases, ALLEVIATE, II It
docs not cure. The leaves could be
thoroughly dried and then used the same
US tobacco in pipe. The smoke should
be pressed TO the back OF the mouth and
exhaled through the nose; once or twice
a day will suffice, but should be preserved
In. II properly cured, there will not be
the acrid emulation spoken OF by your
correspondent. A little piece Of sponge
in the bowl OF the pipe will prevent the
juices passing TO the mouth.
MAKING BUTTER IN COLD WEATHER.
Strain milk into pans that have been
previously rinsed in hot water; put 1t on
the stove for few minutes; then remove
II to the place in which you usually keep
il. See that II Ia not too cold. The next
day put 1t on the stove again, make It
very warm, return II as before. Skim 1t
into an earthenware bowl; pour of the
thin cream that will maturity fall on the
sides; stir every day, the third day stir 1t
with your hand or butter-paddle; when
nearly come pour In the thin cream by
degrees; II with the former, pour some
boiling water on some bran; rub your
hand we'll with II, then rinse. There are
some cows that will naturally make frothy
cream, and should be dispoaed OF. The
way to try them Is 10 strain the milk in
to separate bowls, skim and stir with
spoon.
THE MYsrERY OF MAKING LOAF Dread
A TRUSTWORTHY RECIPE.
GLoai bread" once said an experienced
housekeeper TO us, "interieres with the
salvation OF more housekeepers than any
other one thing in the world" This was
probably an extrayagant statement, yet
10 the country housewife who cannot
turn 10 convenient bakery, the duty Of
breadmaking Is too often heavy cross
"a sort OF hit or miss experiment.
Heavy, sour bread il far more general
than the opposite, and this Is trying TO
both the digestions and to the tempers OF
the family who eat II. Yet there IL no
reason for this; there 10 philosophy Of
breadmaking Us Of everything else, and
certain causes accomplish certain results.
Therefore we are glad to be able to give a
recipe from practical housekeeper,
whose bread neper fails: To make two
quartsoi bread or rolls take four or five
nice, large Irish potatoes, peal and cut
them up, and put them to boil in just
enough water to cover them. When done
mash smooth in the same water, and when
eool. not cold, add half teacupfnl OF yeast,
or il you use compressed yeast, the
sixth part Of cake dissolved 10
,epid water, desertspoonful Of
sugar, a little salt, a tablespoonful Of
lard, and n pint OF -four. Mix together
lightly. This should be very soit and
quite sticky. Set by in covered vesscl
in warm place 10 rice. In two or three
houra 1t will be risen, and should look
almost like yeast, fall Of bubbles. Now
work in the rest Of your two quarts Of
-four, and, il necessary, add little cold
water. The dough should be rather soft
and need not be kneeded more than half
an hour. Set 10 rice In moderately
warm place for four hours or lherea.
bouts. It eau be baked now II wanted at
once, but il not, take spoon and push
the dough down from the top and sides
Of the vessel containing 1t and let It fise
again. The oitener the bread rises the
lighter Il will be; three times Is, however,
sufficient After II rises the last time
take II out OF the vessel and kneed Il with
your hands until It Ia smooth. II toosoft
add a little more -four. For rolls, roll
out and cut a. II for biscuit. II you pre-
fer double rolls give each a touch with
the rolllngpin to make it oblong and then
double Il over. The baking pan must be
creased and the rolls must not touch each
other. Set down to rise-this will take
half or three quarters OF an hour. Then
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