Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-08-26

spring water. while in the limestone region
far more labor and an extra quantity OF soap
are necessary to success. Therefore, the
farmer Who, while supplying himself with
all the newest and most approved applian-
ces for farming, fails to provide cstern
and pump in or near the kitchen for wash
day use, is. to say the least blamably nn-
mindful of the comfort of the women Of his
family. People who live in the country
cannot, of course, have the stationary tubs
to be found in city houses, but there is no
good reason why soft water for washing
should not be at hand in all but the poorest
houses; still it is not absolutely necessary.
The boiling of clothes is a widespread
wasl-day error. AS we have already said.
unless the clothes are well washed it sets the
dirt and yelows them. For this reason all
washing machines Which depend on soaping
the clothes, then boiling or steamng the
dirt out, have proved failures. How many
weak backs how many female complaints
may be traced to lifting the heavy wash
boiler back and forth from the stove it would
be hard to say 1t is altogether mistaken
economy to buy low-priced soaps for laun-
kry work. In the first place, more of them
must be used; besides this, the injury done
to fabrics and colors by the strong chemicals
which they contain far more than absofbs
the small amount saved in first cost. Ne
soap which will injure the hands should ev-
er be used for clothing it is sure to do harm
in the end.
The wringers which were so hard to in
introduce are now part Of the regular wash
ing apparatus in every well-regulated farar
lily. La order to use them properly, thsy
must be kept we'll oiled and not set too
tight. If they break of buttons it is tbs
fault of the laundress. The clothes should
be folded with the buttons inside, and thus
passed through the Wringer. Leave aothinR
in the twist from wringing, but shake ont
each piece before throwing into the basket
and hang out AS soon as the basket is full.
Clothes should be on the lines as quickly 40
possibly after the rinsing in bluing water, or
there will be danger OF some streaks and
cloudy-looking places wh dry.
Much care should be taken to see that the
clothes-pins are clean, and the clothes line
should always be wiped with cloth before
the clothes are hung upon it. If they--the
clothes-lines-are lett in the yard, instead OF
taken i'll after using, they will mildew and
stain the clothes badly.
There is always fashion in starchng
clothes. just now the fancy is for shrs
bosoms and collars and cuffs as stiff rs q
board while in all unuerclothing for ladies
and children limpness is the prevailing mede.
Fashionable dressmakers caution their GUS
toners not 10 have any starch to speak of
put into chemises and corset covers, while
sti1ly starched skirts are wholly out OF style.
In ironing, it is of the first Importance
that the irons should be scrupUously clean.
They should always be perfectly wiped be-
fore putting away, and kept in a perfectly
dry place. Beeswax and salt will make
tiat-irons as smooth as glass. Tie a lump of
wax in a rag and keep it for that purpose.
When the irons are hot rub them with the
waX-rag, then scour with a paper or rag
sprinked with salt. The glaze given collars
and shirt bosoms in city laundries is done
with polishing-ron, which is flat-iron
made OF highly polished steel. The man
her OF polishing is to rub the linen with this
Until The desired glaze is obtained, but it is
terribly hard on the linen, and collars and
bosoas SO treated do not last long. A little
spermaceti. or II little dissolved gum arabic,
added to the starch, gives gloss. Some
laundresses Use salt ior the same purpose,
and we have known high priced laundress
who buttered her starch, i. e., she put
Slice 't The best butter TO every ketteul.
Boiling water will remove tea stains and
many irult status; pour the water through
the stain and thus prevent it from spreading
over the fabric. while soaking in milk before
washing will always remove ink stains from
any fabric philadelphia Times.
Tomato Soup.-Take shin-bone, have it
broken, and put in soup kettle with five
quarts of cold water; allow it TO boil stead
lily, and skim; in an hour put in two dozen