The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1879-02-20
FARM, GARDEN AND HOUSEHOLD
HeuseboId Hints.

HeuseboId Hints.
An oven holder should be made Of
heavy cloth, two thicknessss, and fully
half yard square; an old grain sack
makes them. This will save you many
burn and keep you from using your
dish-towel or apron.
When sweeping, dip your broom oc-
casionally in water, hot is best, and
keep the dust from flying over every
thing. Coarse salt sprinkled over the
floor occasionally is said to keep the
moths out of the carpet.
1t is a good idea to keep supply Of
ironing holders made up; take old cloths,
fold as many thicknesses and cover with
new piece of heavy cloth, tacking in
the center; then you can have a clean
holder when necessary without having
to stop and make one.
When your dish-towels begin to wear
out, fold them together, the best out
side, as small or large as you like, and
run together around and across through
the center with coarse thread, then
when you require new dishcloth you
will not take "any old rag"
Lime pulverized, sifted through coarse
muslin, and stirred up tolerably thick in
white of eggs, makes q strong cement
for glass and china. Plaster of Paris is
still better, particularly for mending
broken images of the same material. It
should be stirred up by the spoonful, as
| it is wanted.
To make lemon sirup take pound of
Havana sugar, boil it in water down to
quart, drop in the white of an egg to
| al r;fx, ~ o11 apa Nov of Damon
OF tartaric or citric acid. If you do not
find it sour enough after it has stood
two or three days, add more of the acid.
A few drops Of oil of lemon improves it.
Keep your stove blacking, brush and
plate handy, and after dinner each day
brush off your stove, and you will find
it much nicer than washing it off; be-
sides, with an occasional brushing your
stove will always look nicely, and if
your stove is not kept looking clean the
whole kitchen looks untidy.
Value of Poultry and Bsss.
The Io,Un and Country remarks:
Almost fabulous are the estimates
given in various quarters, of the intrin-
sic value of American poultry to the
people OF this country. At the same
time, large majority of those who
read and consider themselves we'll post
ed as to details OF the natural wealth of
this land either conceive this item of
poultry to be very insignificant mat
ter, at the best, or else they know moth
ing of it at all.
Yet our farmers, the suburban resi-
dents of cities, and thousands of men and
women all over the United States, are
ct the present time engaged, in greater
or less degree, in the cultivation of and
traffic in good fowls, and in the sale of
dead poultry and eggs.
Millions of dollars are invested in this
business-in one way or another. And
estimates are made by competent au-
thority in recent years, based upon
computation, that the total annual value
of poultry in this country and the eggs
produced by our yearly aggregate of
domestic fowls, reaches an approximate
value to that OF either cotton, grain or
slaughtered beef.
As an isolated sample of the large
consumption of eggs in one city, we
quote from the Boston Herald "The
traffic in eggs carried on by Boston
commission houses, and the immense
quantity annually consumed in this
State, assumes a magnitude which, at
the first glance, may seem improbable
if not impossible. The approximate re-
ceipts OF eggs in this market for the year
1878, have been as follows 107, ,627
cases, containing 40 dozen each, 43, 900
cases, containing 100 dozen each, and
17,7S3 barrels, containing 70 dozen each.
These figures, give as result, 16S, ,410
packages, containing 6,513, ,653 dozen
eggs, or 78, 1877, 1886 single eggs. 1t is
estimated that fully 95 per cent. of all
receipts are consumed in Massachusetts,,
and that about so per cent. are consum-
ed in and near Boston. In nearly all
small towns and villages enough eggs
are raised to supply the local demand.
The number of eggs consumed in this
State, when computed, is found to be at
an average of 50 eggs per year to every
lnhabitant, or one egg per week. When
the immense quantity of eggs used for
cooking purposes is considered, the
figures appear quite reasonable. Only
this market are Timed or picked for
future sale-say 2i per cent. All these
eggs come to Boston from various sec.
, tions in about the following proportions
Eastern eggs (mostly fre m Maine by boat
, anu ran, Nv all seasons OF Une year, "a
per cent. of total receipts; northern eggs
(from northern New York and Canada),
81 per cent; P. E. I. eggs from Prince
Edward Island, between months oi
April and November), II per cent.
Western eggs, 10 per cent; and South
ern eggs (from Virginia during few
weeks in the spring. per cent. OF the
Northern eggs, the greater part comes
from Canada, and this trade is constant
| L. 80,