The Russellville Democrat., 1880-03-25

A UooD icTtiuzeT TOT pants, IS to dlS- solve five cents worth of carbonate of ammonia in a pint of water and add a few drops of 1t to each bucket of hard water. .-.-.ssss..ss.-ss,s,ss.---s.
 ONCE week water fuchsias and roses with soot tea, making the tea of seven quarts of water in which is boiled tea cupful of soot; tie the soot up loosely in small bag. se1Asf 73og M
 PEAR blight in several instances has been arrested in affecting trees by syring- ing them with weak solution of potash, and 1t has proven preventive when ap. piled to the healthy trees.
 BED plants are best. The older the plant the larger and more abundant will be the flowers-that is, when the plant IS properly trimmed and treated. Many people kill not only heliotropes, but other plants as well, by partial and too frequent watering, keeping the surface of the soil damp, while the roots are shrivelled and parched with thirst, while others go to the opposite extreme and drench the life out of everything.
 GIVE your plants fresh air onScheerful, sunny. days; they needit. Cleanliness is as necessary to their health as that of animals; and it's, therefore, necessary to secure them from dust as much as possi- ble, and also to cleanse the plants ire quently by swinging or washing
 HOW BUTTER MAY BE SPOILED. e
 Good butter may be spoiled in the churnlng. Over-chuiing ruins the texture and changes the proper waxiness to a disagreeable, sticky greasiness. This is the more easily done in the churns with 1nc sxlx butter against the side of the churn and squeeze and rub it until it is spoiled. Too long churning spells the quality by the oxidation of the butter and the pre- mature formation of strong-dayored ac- ids in it, the full preserving presence of which we call rancidity. It may be spoiled by churning at too high tenn. perature, by which it is made soft and oily and of a greasy texture and flavor. No subsequent. treatment can remedy this eEror. It may be spoiled before the cream reaches the churn by keeping this too long, or, what is practi ally the same by keeping it in too warm a place; 50e is about the right temperature if cream is kept week; if it is kept at 62O, three days are long enough. White specks are produced in butter by overchurning, or by having the cream too sour. Either of these faults produces curd in the milk and the small flakes of this cannot be washed out of the butter. Milk from COW in ill-health, and that is acid when drawn, will produce specky butter, So will the use of salt containing particles of lime, which unite with the butter and form insoluble lime soap. >,z.s
 -n-f RECIPES. t-- .....s sF
 Cold Sla,gh.-Half pint cream or rich milk, half pint good vinegar, pepper, one small teacup sugar, three eggs beaten very light, heaping teaspoonful ground mustard, English, one large slice butter melted, a little pepper and salt; stir all these things into the well beaten eggs; put on the fire and stir constantly until the cream thickens; will be thicker than rich custard and as smooth; put into cool place and pour over the shreds of cut cabbage. This is the only slaugh dress ing that is fit to eat Sometimes little cold turkey -or. chicken -cut.up in it inn proves it. ,xs..s.s,rt,,.,...
 Baked St0eet Potatoes-First boil the potatoes till we'll done; then peel them and lay them in layers in baking dish, putting little white sugar and lump of butter between the layers; put the dish in the oven and bake as pudding, brown on top. A little water if the po- tatoes are very dry. Not desert, a veg etable dish. io 7-i-r .''l
 Lemon Paae--Two lemons, juice and pulp, two eggs, two cups sugar, one table spoonful butter; beat eggs and sugar to- gether; stir in lemon; put in vessel and let water boil around it till it is as thick as rich custard; set away to cool; then spread between layers of sponge cake instead. vr-et