The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-06-21
DOMESTIC.

|
for domestic use Is of great
In most wells the water Is more or less
lmpregnated with lime, or other min.
eral or earthly substance. so that /,
not so pure us rain water. Wells arc
often So deep that 1t is hard drawing
tho water. For family use | recon-.
mend the cistcrn. Most places where
Il well can be dug, and where 1t is not
sandy so as to cave, n cistern can be
plastered with cement without walltng
with brick or stone. When l built my
house, four years ago, dug my cistern
back of the house before [ built the
summer kitchen, 80 as to have 1t In the
kitchen. The tllterer is small cistern,
one or two feet from the other cistern,
with tile for a spout TO connect them.
The end Of this pipe I'm tho tilterer Is
enclosed by small circular brick wall
or Il double wall of two inches each,
with Il space of two inches between,
which Is filed with pulverized charcoal
The surface of this illtering wall Is
scarcely square yard, and that part Of
the roof dlscharging into the cistern Is
twenty-four feet by forty. Yet it Is
only the most violent thunder shower
that gives more than enough water to
pass readily through the filterer. The
main cistern Is six feet In diameter and
twenty-four feet deep. This gives us
cool water all summer-as cool rs we'll
| water. We draw with u chain pump,
| which keeps the air and water circu-
| lated, So that 1t is pure. prefer to
have the tiltercr outside tho main els
! tern, and being shallow, It Is easily
cleaned. Both cisterns are covered
| with brick arch. In the cistern of
six feet in diameter, the arch is started
with grove cut in tho earth for the
bottom of the arch. The earth holds it
| sufficiently from where the cistern is
pIastered. The arch rises thrce.feet,
leaving three feet Of earth over 1t. In
Tnomass book, " Farm Implements"
| found the following rule for mcusur-
Ing cisterns: Five feet In diameter,
each foot in depth will contain four
and two-thirds barrels Of thirty-two
gallons; six feet In diameter, six and
threc-fourths seven feet, nine and one
twelfth barrels; eight feet, nearly
twelve barrels.
WHAT TO EAT.-In Il lecture before
the Workingmen's Lyceum. DR.. Seguln
spoke as follows of food: An ordinary
meal is generally composed Of five in
gredients--animal or heterogeneous food,
starchy or sweet ioOd, watery vegeta-
blcs, beverages and condiments. This
food, when digestcd, is taken into the
system by blood vessels. For persons,
and especially for workingmen, In this
climate, meats are tho most easily di-
gested, and at tho samo time are the
most nourishing food. Tripe Is the
easiest and pork the hardest to digest.
Among vegetables, rice and boiled cab
bage are the extremes. Anything that
is fried In fat is extremely indigestibl
Milk contains the live ingredients above
! RAT. fn ri 10 ,,l lI,,t oil IN ,
Mothers make a great mistake in trying
to induce children under two years OF
age TO eat starchy food, for there is no
alkaline fluid in the stomach of an in
FAINT by which the starch can be changed
to sugar, and so infused into the system.
1t has been estimated that man work
Ing In the open air daily needs fifteen
ounces Of meat, eighteen Of bread,
three and one-half of butter or far. and
hfty-one of water. | agree with many
mincnt chemists who have proved that
alcoholic drinks are an aid to tho sys-
TEN in retarding tho waste of tissues.
SO, too, for the same reason, | regard
tea and coffee as nourishing. An excess
of starchy food Is to be carefully
avoided. Men who handle lead ought
to abstain from alcohol, for If too mucl,
Is taken, the kidneys, which throw off
the poison Of the lead, are likely to be-
come diseased.
SnoRT.CAKE.-Short cakes, as made
fifty years ago hy an aunt Of mine,
were made by adding onc-half pound
| OF butter TO one quart of tcpid or warm
water, with flour to make the dough
just right to knead long time-from
| one to two hourS-as therein lay the
| secret of lightness. About one-tifth Of
the butter should be reserved to roll in
just before putting the cake to bake,
which was done by placing the pie-Iins
against long stick Of wood lying oil
the hearth before the Kitchen fire. The
cakes wore made tliree-fourths Of an
inch In thickness, or less. Or about
eight ir ches.in diameter, aud placed on
the tins facing the bright fire, which
would soon roast one side nice brown,
when they were turned and ronsted on
tho other side. The slashing an inch
apart which these cakes received before
baking, made them break easily without
mangling, when they were put Oh the
table. II we now must have short
cake, we can do no better than to mix
with cream not too old.
| BROWN THICKENING FOR GRAVIEs.-
Take half Il pound OF flour and silt In
after drying it thoroughly OH q news
paper before the fire. Melt half q
pound OF butter In Il porcelain sauce
pan; skim the top and pour Off all that
Is as clear as good salad-oil. Wash out
the saucepan and pour In the melted
butter and flour; stir over quick fire
with a wooden spoon. The stirring
must be continued until the whole mass
begins to change color. AS soon as of
Il light fawn color, take from the fire,
throw in Il large onion-this will give
the thickening anice tlavor-and Keep
stirring until 1t stops bubbllng; take
out the onion and turn into an earthen
pot. When cold 1t has the appearance
of llght.colored chocolate, and very
little will give a rich brown look to
gravles. II rightly made it will keep
good for weeks, and as brown thicken-
Ing Is almost Il necessity where gravies
and sauces are properly maze, have
found 1t convenient to prepare two or
three pounds OF hutter ut a time.
| How to Bsoune Graceful.
The best grace is perfect naturalncss.
Still, you must study yourself, and form,
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