The new Northwest. [volume] (Portland, Or.) 1871-1887, 1879-07-17

/ t-''9 "v vpaftinent OF the y EW NORTHWEST is
'e ue'o'ed 10 the household, lawn and gar
' correspondents having new and tried
.ies 'or any department of domestic oecu-
ing 10 this column.
/ 10 polish furniture, take Of good alco-
| hol one-halt pint, quarter of an onnea
/ pulveriZpd resin, the same of opr, sI,sl-
| lac; after this has dissolved. add ons-
half-pint Of linseed oil ; shake we'll.
Articles Of brass may he readii,
frightened by first washing in sonr
milk and then securing with wood
ashes. Flat surfaces can be best secured
by the use Of a cork Instead Of cloth.
To clean cOlored silk, wash in warm
s0apsuds, rinse in clear, warm water,
dry quickly, and iron on the wrong side
while yet rather damp. If there are
grease spots on the silk, press with a
tolerably warm iron under brown paper.
OF animal food, beef. mutton and ven
isOn are the best meals for weak stOm-
achs, for, though young meats are more
tender, they are less digestible than old
ones. Soup aud broth are not so digest
ible as properly dressed solid meat.
OYSTER SOUP.-Take one dozen Of
large oysters and put them in one quart
Of cold water; as soon as they boil, skim
of the froth let them simmer ten
minutes, then add One-fOurth of pound
of butter-crackers, rolled fine, two
ounces of butter, one teaspOOnful Of
salt, one-fourth of teaspOOnful of white
pepper; let this cook five minutes more.
ECONOMICAL BREAD - Only the
coarse bran to be removed from the
-four; of this take five pounds, and boil
il in rather more than four gallons Of
water, so that when perfectly smooth
you may have three gallons and three
quarts of bTan-water clear; with this
knead fifty-six pounds Of flour, adding
salt and yeast in the same way and pro-
portions as for Othey bread. Thus made,
flour will imbibe three quarts more of
bran-water than Of plain, so that it not
only produces a more nutritious, sub
stantial food, but makes an increase Of
One-fifth Of the usual quantity Of bread,
which is a saving Of one days consump-
tion out of six. The same quantity Of
-four which, kueaded with water, pro-
duces sixty-nine pounds eight ounces of
bread, will in the above way make
eighty-three pounds eight ounces.
When three days old, this bread put
into the oven for twenty minutes will
appear quite new again.
To PRESERVE LEMONS.-Take some
fine lemons, pare the yellow rind off
very thin, cut out a piece of the rind at
the blossom end, and remove the pulps
and pits. Now rub the lemons well over
with fine salt, and lay them in water,
where they should remain for five or
six days, totally immersed. Then boil
them in new salt aud water twenty
minutes. Next prepare syrup Of one
pound Of loaf sugar to one quart Of
water, well skinned into this put the
lemons, and boil for five or six minutes
each day for four days successively /;
then place them in a jar, and let them
stand for six weeks, being particular
that they are completely covered with
syrup. After the special time, make "A
thick, fine, clear syrup Of the best re-
fined sugar and water, put the lemons
into DO, and boil them gently ten min
utes; set them aside, aud after twenty
hours boil them again at short intervals
until they look plump and clear Then
lay them into jars or glasses, and pour
the syrup over them cold cover them
with brandy paper, and lie bladder and
leather over all.