The Republican. [volume] (Oakland, Md.) 1877-current, 1878-08-17
AGRICULTURAL AND DOMESTIC.

-Sllverware may be kept bright and
clean by coating the articles (warmed)
with a solution of collodion diluted
with alcohol.
To Clean Gold. - Powder some
whiting, and make it into moist paste
with some sal volatile. Cover over the
gold ornaments and surface with soft
brush; let it dry, and then brush it off
with moderately hard brush.
Brass ornaments should be first
washed with a strong I've made of rock
alum, in the proportion of one ounce
OF alum to a pint of water; when dry
rub with leather and fine tripoli. This
will give to brass the brilliancy of gold.
Gingerbread, Rolled.-One pint
molasses, one cup sugar, two cups but
ter, one cup sour milk, one large table
spoonful ginger, one large teaspoonful
soda, two pints flour, or enough to roll
out as you would for biscuit; cut in
cakes, or leave large enough to fill
dripping-pan.
TO Remove Spots Made by Acid
From cloth or calico: Touch the spot
with spirits of hartshorn; if produced
by an alkali, moisten them with vine
gar or tartaric acid. Moth patches
may be removed from the face by the
following remedy: Put into pint bot
tie of rum a tablespoonful of flour of
sulphur; apply this to the patches once
a day and they will disappear in two
or three weeks.
-Tincture of benzoin is highly laud-
ed by Mr.. Philip Cowen as a simple
and most effective dressing for fresh
wounds. In a recent paper on this
subject he holds that this application is
much more healing to a recent wound
than either water dressings or any form
of fat. After twenty-four hours he
considers a wound no longer recent,
and advises free ventilation of them
rather than closing them in.
Lemon and Orange Tincture. -
Never throw away lemon or orange
peel; cut the yellow outside off care
fully, and put it into tightly-corked
bottle, with enough alcohol to cover it.
Let it stand until the alcohol is bright
yellow, tlen pour it off, bottle it tight,
and use it for tlavoring when you make
rice pudding. Add lemon and alcohol
as often as you have it, and you will
always have a nice flavoring.
Boiled Onions.-Which is very
healthy dish, is often objected to be-
cause of the odor which they leave on
the breath, prepared in the following
manner that objection will be removed,
particularly if a grain of roasted coffee
be held in the mouth after eating for a
few minutes: Take white onions and
boil in water, pour off the water and
cover them with milk, add salt, bit
of butter and enough of flour to make
the consistency of cream, if thickening
| is preferred.
-Pickles.-Take gherkins, or young
cucumbers, the size of your foretinger,
! puncture them with a needle and put
over them dry salt. In two or three
days throw this off, and add as much
more. Let this stay two or three days
and drain off. Drain them on cloth,
put them in jars and pour over them
boiling vinegar in which ginger, black
pepper, sliced horse radish, mace, cloves
and allspice, shalots and garlic infused
| (of course there must be Just enough OF
each to flavor welD. In two days draw
off the vinegar, boil and pour it on the
cucumbers. Repeat this process two
or three times, and they will become
perfectly green and plump.