Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1881-09-18
HOUSEHOLD.

SS~~~@S~~Ns
In many households there are otter
whites of eggs to spare which are usually
thrown away. If they are put in jan
pot and placed in sauce pan with boil
ing water in, and boiled for quarter Of
an hour, they are most useful when cold
to be cut in strips for salad
A good way to keep cut flowers fresh
is to lay them in wet cloths, Take them
out of the vases at night, sprinkle with
cold water, and wrap them with cloths
made very wet with cold water. The
weight of the cloth will not crush the
most delicate flowers, while it keeps out
the air and prevents their falling to
pieces or opening further.
A simple process for detecting artif-
cial butter. or oleomargarine, consists
in melting the butter at gentle heat,
allowing it to become quite clear by
standing, and saturating cotton wick
with the limpid fat. The wick is then
ignited, and extinguiShed after about
two minutes. If the butter is genuine
the odor will be that of strongly fried
butter, while the presence of oleomarga-
rine is betrayed by the well-known I'M
pleasant odor left BY tallow candle
which has been lately extinguished.
As flesh producer, one pound of eggs
is equal to one pound of beef. A hen
may be calculated to consume one BUSH
ell of corn yearly, and to lay twelve
dozen, or eighteen pounds of eggs. This
is equivalent to saying that three and
one-tenth pounds of corn will produce,
when fed to hen, one pound of eggs.
A pound of pork, on the contrary, re-
quires about five and one-tenth pounds
of corn for its production. When eggs
are "a cents dozen and pork 10 cents a
pound, we have a bushel of corn feed,
producing S2.SS worth of eggs, and
S1.05 of pork. Judging from these
facts, eggs must be economical in their
production and in their eating, and es-
pecially fit for the laboring man in re-
placing meat.
The well-known fragrant garden IA
vorite, the sweet scented lemon verbena,
seems to have other qualities to recon-
mend it than those of the fragrance for
which it is usually cultivated. In Spain
it is regarded as fine stomachic and
cordial. 1t is used either in the form of
a cold decoction sweetened, or five or
six leaves are put into teacup and hot
tea poured over them. 1t is said that
the flavor of the tea thus prepared is de-
licious, and that any one who has ever
used it in this way, will never again
drink his tea without sprig of lemon
verbena. And it is further stated that
~ 4 Lo, Lo1
one need never be made nervous or
old maidish, never have cholera, diar-
rhea or loss of appetite"
As the housekeeper of modern means
spends much of her time in the kitchen,
there is no reason why it should not be
as tastefully furnished as possible.
s'When | get my lounge recovered, I
shall put it in the Kitchen" said the
other day, and the party to whom / was
speaking evidently thought me given to
Incidence, and the answer came, 'What
in the world do you want a lounge in
the kitchen for?" in the same indescrib-
able tone sometimes have people say to
me, Pictures in the kitchenr' as if the
cheap but pretty chromos were crime,
and the walls of kitchen must. be con-
demned to remain bare and uninviting.
The well polished stove and clean floor
are necessary for neatness and comfort.
But the hanging shelves, where a few
books and papers can be placed, the use
full clock, the coy rocking chair, as well
as the bright pictures, with shining
utensils for kitchen use, are signs of cul-
ture in the kitchen that are to be ad-
mired and copied. A little painting or
oiling Of our woodwork, few flowers on
bracket, and curtains at the windows
are simple things in themselves, but
they show the taste of the owner more
than mere words Why should the
broken chairs and discarded tables be
'.good enough for the kitchen?'' Let
US determine that no more of our time
and money shall be spent to adorn the
closed and darkened parlor until our
kitchen is furnished with the best con-
veniences for QUIZ work, and kept fit for
any lady in the land to work in.