St. Landry democrat. (Opelousas, La.) 1878-1894, 1880-07-03

w heat, peas ana "nt :
thirteen to fourteen G----------'
cent. of water; po SUBSCRIPTION:
per cent; artichol5 Year, in adrancc. The
and turnips ninetny. time. as.ffty.-two nn'-t
-Sponges csIsk be cleansed bp8SsS : 5,
ing them in ammonia and watefX3$<:S.
the proportion of a teaspoonful to two
quarts| and afterwards in a solution of
muriatic acid; one part acid to twenty
five parts of water. Sponges are not
kept clean without care. They should
be IL 1roughly rinsed, then aired and
dried after every using, and unless they
can be thus kept scrupulously neat they
should be banished.
Potash dissolved in water, or I've
from wood ashes, Is the best wash TOR
the trunks and large limbs of fruit trees.
Whitewash should not be used, as it
closes the pores of the bark, which
should be kept open in order to insure
healthy trees. Potash or I've answers
every purpose which whitewash would,
with none of it's objections.
Very pretty screens either for Win
dows or to set in frames may be made
of muslin lined with any plain-colored
silk: the muslin to be painted with
water-colors mixed with Chinese white
and little liquid gum. Painting on
muslin is easy because it can be done
by ladies who possess no talent for
drawing, but who can color well. The
design is placed underneath the muslin
and drawn upon it.
How to Cook Asparagus to be Served
on Toast.-Cut the stalks of equal
length, rejecting the woody portions
and scraping the white part which re-
mains. Throw into cold water. Then
tie in bunch with soft string and put
into boiling water slightly sailed. Boil
until tender-from twenty to forty min
utes, according to age. just before re-
moving the asparagus from the water
toast several slices OF bread, cutting off
the outer crust, dip in the boiling
liquor, butter and lay in a hot dish.
Drain the asparagus, unbind the bundle
and heap it upon the toast with bits OF
butter between the stalks.
Soft Boiled Eggs. Place the
eggs in a warm saucepan, and cover
with boiling water; let them stand
where they will keep hot, but not boil,
for ten minutes. This method will cook
both whites and yelks. 2. Place the
eggs in boiling water and boil three
minutes and half. By this method
the white of the egg is hardened so
quickly that the heat does not penetrate
to the yelk until the last minute, and
consequently the white is hard and the
yelk hardly cooked enough. The first
method is therefore the most healthful.
--Rhubard Marmalade. -Wipe your
rhubarb with damp cloth, and cut in
aieces as for pie. When cut, to every
art of fruit allow three quarters of a
Ind of sugar. Lay the sugar over
p.hubarb in vessel large enough to
adm the juice and melted sugar, and
= eyetand over night. In the morning
So preserving kettle and let it boil
; ! 20. Take one lemon for every two
: 81 Of fruit, and while the fruit is
aimee the rind very fine. Ten
before the marmalade is done
le rind and juice of the lemon
proportion named. This is a
:recipe and a great favorite with
the ,e Rural New Yorker says the
onsest and most effective way to get
LA StulllpS LII d uCiu Is W Dltaot tuCLi
with cartridges of giant powder.
Wy explosive is preparation OF nitro
:erine. many times as powerful as
slnmon powder, and its great force,
oeing very sudden in its action, tears
The stumps to fragments so that but lit
ne, If any, after cutting is required tc
dispose of them. The giant powder is
put up in cartridges about ten inches
long by one and one-half in diameter,
and these, being of the consistence Of
cheese, can be cut into pieces of the
size required with a knife. A piece
two inches long is sufficient to throw
out good-sized stump. A hole is
punched under the stump with crow
bar; the explosive, with the proper fuse
and Illuminating cap attached, is put ii
the hole. water is poured in as tampine
and the fuse is fired The explosion
throws the stump out in several pieces
leaving the hole to be filed up after
wards. Experts have taken out one
hundred stumps in day in this man
ner.