Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-07-06
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Gentleman

Washing Bloaakcts.-For halt a dozen
double blankets take one pound of borax
dissolved in gallon of boiling water, witfb
a pound of pure white bar soap, shaved up
finely. Stir it until all is melted. Then
put the blankets into tub, as many as will
go in, and turn water upon them just warm
to the hand, and mix with it the solution
of borax and soap. If three double blan-
kets are to be washed, take half the MKT
ure at one time. Never rub soap upon any
kind of woolen, or rub the blankets, but
souse them up and down in the suds, and
squeeze them in the hands, and pull them
from one hand into the other until all the
dirt and soil are removed. If there are
spots of grease upon the blankets, little
borax and soap can be gently rubbed upon
them until they are extracted, but much
rubbing will full up the texture. When
white and clean, rinse in lukcwar water,
and use two waters if one does not leave
them very white. Wiring through wiring
er, hang on the line and pull straight and
smooth. Blankets should always be wash
ed on sunny day, when they can dry
quickly, and be folded up before the dew
commences to fall. They do not need to
be ironed, but can be passed through
mangle if one is at hand. They can be
laid between two mattresses and pressed,
or put on shelves in the linen closet, and
heavy books placed upon them.
Cts7vont end Raspberry Syrup. eight
pounds of very ripe currants, red and white;
pick Oft all the stalks, and put them into
wide earthen pan then take them up in
handfuls and squeeze them till the juice is
all crushed out of them, which will take
some time. Leave them in the pan with
the juice for twenty-four hours. Put two
pounds OF raspberries in saucepan with
two teacups of water, and boil them for
few minutes until they are all crushed. Then
pass all the currants and raspberries through
hair-sieve, pressing them with wooden
spoon to extract all the Juice. If the Juice
should be very thick, pass it also through
| jelly bag. Weigh the Juice, and for every
pound of it put two pounds of loat-sugar,
broken into large pieces. Put the sugar into
a preserving pan with one pint of water;
pour all the Juice on it. Let it boil for half
an hour stirring frequently then put into
small bottles and cork it for us e Two table
spoonfuls in a tumbler of water make
very refreshing drink in summer. Cherry
syrup may be made in the same way with
| Morella cherries.
| Lemon Psfs.-To make one dozen putfs,
IL nf of,
half cup of butter and halt a cup of cream
with spoonful of flour beat into it, II you
use lemons, one will be enough, but do not
let the seed get in. If you use the extract
do not let the seed get in. If you use the
extract, take one teaspoonful. Put this in
the pastry and bake nearly done. Have the
whites we'll beaten with q teaspoonful of
sugar, and spread this on, and return to the
stove and brown slightly.
Rhubarb Vinegar.-Now, that rhubarb or
pieplant is getting past its first freshness, it
is good time to make vinegar of some of
the best OF it. Crush with pestle 36 stalks
OF the usual size, put in a keg, add Is gal
Ions of water, let it stand a day and add
(after straining) 20 pounds of common
brown sugar and pint of brewers yeast.
Let it stand month where the temperature
will not fall below sixty degrees, and you
will, when strained, have good white vine
gar.
Mock Mtnce Pie.--Take one and half
cups of sugar, one cup of raisins, half cup
Of vinegar and half a cup of water. One
cup of bread crumbs soaked in the vinegar
and water. One teaspoonful each of Gin
namon and cloves and little nutmeg. Boil
fora few moments. This will make two
pies.