The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1880-03-25

|
lime and left for an hour in a closed
room, will remove the smell of new
| paint.
(, UTILIZING FEATHERS. - To utilize
| feathers of ducks, chickens and tur-
keys, generally thrown aside as refuse,
trim the plumes from the stump, enclose
them in a tight bag, rub the whole as II
washing clothes, and you will secure q
perfectly uniform and light down, ex-
cellent for quilting coverlets and not a
few other purposes. t
To EXTRACT GREASE FROM SILKS,
PAPER AND WooLEN GooDs.-To re-
move grease spots from goods and pa
per, CRATE on them, very thick, French
chalk Common chalk will answer, but
is not so good as the French chalk.
Cover the spots with brown paper and
set on moderately warm iron, and let
it remain till cold. Care must be taken
not to have the iron SO hot as to scorch
or change the color of the cloth. If the
grease does not appear to be out on re-
moving the iron, CRATE on more chalk,
heat the iron again and put it on. Re-
peat the process till the grease is en-
tirely out.
To CLEAN MAHOGANY AND MARBLE
FURNITURE No soap should ever be
used for them; they should be washed
in fair water and rubbed with clean,
soft cloth till dry. A little sweet oil
rubbed on occasionally gives them q
fine polish. The turnit ure should be
rubbed over with cloth dipped in oil,
then rubbed over with clean cloth till
it appears dry and polished. White
spots on vanished furniture may be
removed by rubbing them with a
warm flannel dipped in spirits of turpen-
tine. Ink spots may be removed by
rubbing them with a wooden cloth
dipped in oil of vitriol and water mixed,
being careful not to touch any part of
the furniture that is not spotted. As
soon as the ink is extracted, rinse the
spot with pearlash water, and then with
fair water.
A Dairy Farm in Holland.
An American lately visited one of the
leading stock and dairy farms in Hol-
land, and gives the following interest
ing account of what he saw:
They use the same stable at the farm
that they did in the fourteenth century.
They have little rings in the ceilings,
with cords passing through them, by
which the cows tails are held up to
keep them from getting dirty. The
stable was carpeted, and had plants and
flowers in it. The floor of the stables
were of small bricks. At the back of
the stalls was q trough of masonry
about eight inches wide, and nine inches
deep, with ditch or reservoir of water
at one end. AS soon as the trench was
dirtied they turned in water, and all was
carried QUITO covered vat, whence it
could be removed to the fields or wher-
ever they wanted it. The COWS were as
clean, if not cleaner, than your horses.
All the fastening they have is little
cord around their necks, and they are so
gentle and quiet that they don't require
anything stronger. They use brass milk
pals, instead of wood or tin ones. The
round cheeses that are sent to America
are made in wooden molds in the
shape of two hemispheres OF half balls.
These are hollow and lit together. The
cheese curd is first roughly pressed into
shape and then placed in the molds;
the lower half of the molds is station
airy. while the upper part is fastened to
a kind of screw, working in a beam
overhead; the upper part is screwed
down tight, and he cheese is left for a
week. At the end of a week it is screwed
down tighter and left for another week
At the end of third week the cheese is
exposed to the air, and the curing be-
gins. 1t taxes three months for cheese
to be cured and year before it is fit for
the market. Everything was as sweet
and neat as any parlor / ever saw; the
stables and stalls for the horses were
covered with mating. You have no
idea how clean everything was.
| Recipes.
Potato SALAD.-Boil mealy white
potatoes; mash fine; season highly with
hut so n npf
cream. Prepare salad dressing as fol-
lows: Mash perfectly smooth, with a
little water, the hard-boiled yolks of
three eggs; add half teaspoonful of
mustard, a whole teaspoonful Of salt, a
pour off the tea, and keep it in cool
place. Stir before using, and season to
the taste with salt and pepper. Eat. hot
or cold. n. Bone pound of water is
very nearly one pint Q.04).
BREAD AND BUTTER PUDDNG.-Slice
a stale loaf of baker bread rather thin,
crust and all, and butter lightly on both
sides; butter baking-dish .nd flour
it lightly; lay a single layer of the slices
of bread all over the dish, sides and all (;
wash and pick one-half pound of cur
rants, pick and stone halfpound raisins,
ard slice very thin two ounces of citron,
and mix thoroughly, and scatter thinly
over the bread and butter; then build it
| up this way: make a mixture of four
eggs, a quart of milk, and one-half
pound of sugar, and pour cold into the
dish which has the bread, currants. etc. :;
put the baking dish in pan of water,
and let it cook for three quarters of an
hour in moderately heated oven. Eat
hot or cold.
Hot X BUNs.--Take two cups ofmilk,
three of sugar, two of butter, two eggs.
half teaspoonful of soda. half a cup of
yeast, little nutmeg, and flour to make
stiff enough to roll; let it rise over night /;
in the morning roll out small, set them
close together in pan, let them stand
and rise again, and bake in a moderate
oven.
Food for Fowls.
A little corn fed daily is good, as it
keeps fowls warm and healthy, and us is
the case with butchers scraps, will
make them lay some eggs, but the latter
will not be of the finest flavor. The best
egg producing food is claimed by some
to be five parts of bran with one of mid
dlings, which in the morning should be
wet up with scalding water, or, far bet
ter, with skimmilk, say about four
quarts of the mixture, taking pains to
have it rather dry, though all damp. If
the fowls don't incline to eat at first,
sprinkle little Indian meal over the
top. Be careful not to mix more than
they will consume during the day, and
at night give them their shelled corn or
wheat screenings well scattered, so that