The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-10-21
Little Things---But Useful.

some dTIlCl6S bLdL olO p1iAe1OAO
when cooked fill the house with such
offensive odors while being prepared
that one inclines to dispense with their
use rather than make the house so I'M
comfortable. But little care will rem
edy this evil almost entirely. For in
stance, what can be more sickening
than the smell of boiling cabbage or
turnips? A lump of charcoal put into
the boiling water with the cabbage will
almost entirely remove the ofense, and
if a cook can be made to understand
that the doors leading to the halls and
dining-room from the kitchen must be
kept closed and those leading outdoors,
together with the windows, must be
open, no one will be annoyed by the
fumes from boiling cabbage.
In boiling "greens the atmosphere
all over the house is often tainted with
the offensive smell until it seems like a
low-class clearinghouse. Take lump
of bread as large as hens egg, tie it
I'D in a clean cloth and put into the
kettle with the greens and it will alb
sorb all troublesome Odor.
Housekeepers are often greatly troub-
led and perplexed by mildew from
damp closets and from rust. By put
ting an earthen bowl or deep plate full
of duicklime into the closet the lime
will absorb the dampness and also
sweeten and disinfect the place. Rats,
mice and many bugs that are apt to
congreeate in damp places have dis
like to lime. As often as the lime be-
comes slaked throw it on the compost
heap if in the country, or into the ash
barrel if in the city.
Often articles of value in polished
steel, particularly knives, are left damp,
or water is unfortunately spilled upon
them. If this is discovered before the
rust has eaten through the plating OF
polished surface it can easily be re-
moved without defacing the article.
But if they have lain long unnoticed
and the rust has made its way through
the surface they must be taken to some
mandatory where there is an emery
wheel used for polishing, or some jew
eler will be able to finish them Off as
good rs new. But in the case of knives
and forks they will never be quite as
strong, because in removing the rust
they must be ground down before re-
polishing, and will consequently be
thinner.
Red pepper plentifully sprinkled in
the tracks of rats and mice, thrown into
their holes wherever found, and about
the places where they have broken
through, will most surely drive them
away. Their feet are very tender, and
if they once walk over such fiery path
they are not inclined to repeat the ex-
pertinent. Why should not the moth be
equally sensitive and sensible?
Cheese cannot be long kept after cut.
ting without growing hard and difficult
to manage except by grating, unless
carefully covered. Earthen or glass
cheese dishes, with a bell top to cover
closely, are good, at least much better
than to risk it uncovered. But if a
linen or cheese cloth is dipped in white
wine, wrung so dry that it does not
drip, and the cheese perfectly wrapped
up in it, there will be no difficulty in
keeping any cheese quite moist, and
the flavor will improve rather than
deteriOrate.
making tea the Russians put a slict
of lemon and q teaspOonful of lemon
| Juice to each cup. No milk is used, bu
sugar to suit the individual taste. Mos
or many persons spoil their tea by let
tine it boil, even if but for a moment.
The fannie acid is extracted by boiling
and that is both bitter and unwholesome
Boiling hot water should be put into the
teapot and the pot kept hot, or, after
rinsing it in hot water, which IS always
done, to be sure it is perfectly sweet
and clean, drain dry, put in the amount
of tea to be used, cover closely and sci
where the teapot will be kept hot until
ready to make the tea. Fresh water
should be put into the tea-kettle atteI
draining of all that may have been left
| in it, and the tea made the instant thl!
fresh water is fully boiling. If the
water is left to boil a long time before
| using it becomes stale and lifeless, the
best properties of it passing off in steam
When the boiling water is poured on tC
/ the tea in the hot teapot let it stand no
| over three minutes before serving anC
you will have the perfection of gooC
| cup of tea, that is, if the best quality o
| tea is purchased. This refers to the
oolongs and all the varieties of greer
tea. But in making the best of English
Breakfast many make the grave mis-
take of supposing that class of tea must
be boiled, if only for few minutes
The same holds good with English
Breakfast that should be followed il
making oolong and green teas. with thi'
exception: it requires to stand longer
than the other kinds before serving.
If made as all tea should be, by the mis-
tress at the table, then a plated OF
bronzed tea-kettle over an alcohol lamp
filed with fresh-boiled water will be
set before the lady. When making En-
glish Breakfast tea remove the cover
! from the tea-kettle after the boiling
water has been poured on the tea anC
set the teapot over the kettle for no
more than three minutes. In that way
all the strength that is palatable OF
wholesome is extracted and there viii
be no complaints that the tea is lacking
in delicate aroma. Mrs. Henry War
Beecher, IN Christian Union.
Human WOrk~and Human Waste.
! VVorE means waste e0uallV to q hui