Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1879-02-07
FAMILY MATTERS.

IOh DfhAlN Ok w EAhNESS. 49, lake
the well-beaten white of one egg, add a
teaspoonful of salt, and rub it well over
the spraln once or twice day.
CHAPPED HANDs.-A correspondent
writes us that simple mixture Of equal
quantities of rich cream and strong vim
egar will make a compound which, il
used on the hands after washing them,
will cure chap.
To CLEAN CLOTHES best way
is to steep them in warm water for hall
IN hour, then use borax soap, rubbing
it freely on the most soiled part, finally
washing we'll with very hot water. At
forwards rinse in cold water.
An EXCELLENT WINTER DIsH.-Six
pounds Of brisket of beef, roasted for
half All hour; put it into steRpan, with
four quarts Of water, some carrots,
turnips, celery, onions, cloves, herbs,
salt. pepper, and vermicelli. Let it
stand four hours, simmering slowly, but
it must not bod. Skim frequently.
To CURE A HAM--One ounce of salt
ground, one ounce Of lumber berries,
bruised, one pound Of common salt,
two pounds Of brown sugar; mix all
this together, and put on your ham;
rub and trim it every day for month,
then hang il up in chimney where
wood is burned
CEMENT FOR SEALING BOTTLES Mix
three parts Of resin, one OF caustic
soda, and five of water; this compost
ton is then mixed with half its weight
of plaster Of paris. The compound
sets in three quarters of an hour, adj
heres strongly, is not permeable like
plaster used alone, and is attacked only
slightly by warm water
10 CLEANSE GLASS GtoREs.-If the
globes on gas fixture are much
stained on the outside by smoke, soak
them in tolerably hot water in which a
little washing soda has been dissolved.
Then put II teaspOonful of powdered
ammonia in a pan Of lukewarm water,
and with hard brush scrub the globes
until the smoke stains disappear. Rinse
in clean cold water. They will be rs
white as if new.
FRENCH PoLIsH Take three-auar-
tiers OF an ounce Of seed lac, three
drachms, gum juniper, two drachms
gum mastlc, and four ounces Of spirits
of wine ayoirdupois; powder the ngre-
dients, and mix them with the spirits
in glass bottle that will contain double
the quantity. Set the mixture in q
warm place, and shake it twice or
thrice u day, taking care to loosen the
cork during the shaking. Four or five
days will be sufficient for dssolving the
resin, when it will be fit for use
KEErING CoRNEn BEEF-Cut 10 the
meat in suitable pieces; pack in i cask
or vessel; then make brine as follows:
To one gallon of water add one and a
half pounds of salt and one ounce Of
saltpcter; bring the brine to boil, and
then, while boiling hot, pour on the
meat; ii will keep as much Us it will
cover. The meat must be kept entire
~ under the brine. In the spring again
boil, skim and pour it on the meat
while hot. Some add one pound sugar
ana one ounce saleratus to 100 pounds
Of corned beef
10 SOFTEN HoRN-To one pound of
wood ashes add two punds of quick
lime; put them into one quart of water;
let the whole boil till reduced to one
third, then dip n feather in, and if, on
drawing it out, the plume should come
of, it is proof that it is boiled enough;
if not, let it boil a little longer When
it is settled, filter it out, and in the
liquid thus strained put in shavings Of
horn. Let them soak for three days,
and first amounting your hands with Dill
work the whole into = mass, and print
or mold il into any shape you please.