The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1881-08-13

Much comfort may be secured by keeping
the house cool in no. days. This may be done
by closing all the windows about eight O'Clock
in the morning and opening them only after
six in the evening; dark green window shades
being inside of the white ones Will keep out
the heat of the sun, and darkness will drive
out the flies Children and old persons suffer
greatly il they cannot rest for an hour or two
about midday, and IN a cool, dark room,
where there are no flies, an hours rest for the
weary mother and the young children may be
easily secured. The windows may be opened
at night when the air is cooler and less damp
than in the day time and thorough ventilation
given. The condition of the cellar ls much
improved by the same treatment. If the Gel.
lar windows are open in the daytime and the
warm air let in, q large quantity OF moisture
Is let in with the hot air and deposited like
dew on the cellar walls and floor. This en-.
courages mold, and in few days the cellar is
impregnated with mildew. The cooler light
air contains less moisture, and if hushel of
lime is kept in the cellar it will absorb great,
quantity OF moisture from the air and keep
the cellar dry. A bushh of lime Weighing
eighty pounds will absorb tweniy.seven pounds
Of water before 1t is at all damp. A peck of /,
will absorb more than SIX rounds and peck
is very manageable. When 1t Is slaked down
to a powder and appears very moist II can be
taken away and fresh lime supplied. Ten Gu
bic feet of air saturated with moisture until II
begins TO be deposited on the walls OF cool
cellar may contain one cubic inch of water or
half an ounce or thereabou'. A cellar thirty
by twenty and seven feet high contains 4 200
cubic feet and may contain, dissolved in the
air, about thirteen pounds or nearly two gal.
Ions of water, when it begins to be deposited
as dew on the walls at sixty degrees tempera.
ture. Half busnel of lime will completely
dry the air in cellar of this size; but II Is
not requisite to dry it completely; all that is
wanted is 10 absorb the surplus that cannot be
held In the air at temperature OF forty. five or
fifty degrees Then the cellar will he practl-
cally dry and there Will he no mold or mois-
ture or earthly smell about it. This is of the
utmost importance IN dairles where milk
cream and butter are kept in cellars, and more
60 in regard to food. 1t is known that The
spore of common mildew will produce germs
that are found in the stomach and blood IN
certain diseases. 1t is quite logical 10 believe,
then, that to eat moldy or musiy food will be
dangerous to hCalin, and may produce serious
diseases as surely as impure water will. Some
times cake taken from damp cellar may be
found, on breaking, To contain fine glutinOus
strings or threads which stretch from piece TO
piece. These threads are mold. Pies and
bread are often imperc.piibIy mOldy in warm,
damp weather, and consequently dangerous Ia
health. So that damp collar may easily be
a source of unsuspected danger, and the
damp1ess may be all due TO an improper
method of ventilation. The cellar should Rev-
er be ventilated in the daytime except IN dry.
cool weather, when i, IL perceriihly warmer
than the outside ar.-Cor. ~ y. Times.