Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1882-06-22
The farn1 aud fireside.
HOW TO MANAGE A KITCHEN.

K
HOW TO MANAGE A KITCHEN.
ga clean kitchen makes clean house," is a
saying which has great deal of truth in it.
AS all the food of the family has to be prepared
in the kitchen, and as most working people
have to take their meals and sit in the kitch-
en-indeed, as the one-day room has to be par
lor, kitchen and all to many honest families
it ought to be clean and neat, or it will not be
comfortable and healthy. First of all, the
window and the fireplace must be clean and
bright. No room is cheerful with dirty fire.
place. Every morning the room must be care
fully swept, and any hearth-rug, mat or piece
of carpet must be taken out of doors and beat
daily The hearth must be cleaned every day
and the stove brushed, the fre-irons rubbed
with leather once week at least, the CRATE
must be blackleaded, and the fender and irons
thoroughly polished, and all well secured down
twice week. Cupboards want great care to
keep them free from dust, cool and neat.
Surprising there are two cupboards, one on
each side of the fireplace, it is we'll to keep
one for stores, groceries, ETC., and one for
crockery. Everything should be clean that is
put in the cupboards, and there should be
place for every different thing, so that if you
wanted anything, even in the dark, you could
lay your hand upon it. BE sure, whether you
keep the lids bright or not, to keep the inside
of every pan OF pot used in cooking so clean
that it is perfectly dry and sweet. If you neg
lect this you may be the cause OF poisoning
yourself and your household. Many families
have been poisoned by food being cooked in
dirty pans. Besides, even if food is not made
poisonous, it is spoiled by not being cleanly
cooked. Be very particular about this. 1t is
a good plan to have a gar Of soda in some han
dy place, where you can, whenever you wash
up, take bit and put it in the water. 1t is
very cleansing, and both crockery and tins
washed in hot water, with bit of soda in it,
will be sure to shine and be sweet. All tins
should be polished once week. Kitchen tow
els require good management. 1t is a very
nasty habit to be careless about towels. Tea
things and glass should be wiped with thin,
coarse towel kept for that purpose. If you
have plate rack over the sink, plates should
be washed in hot water, rinsed in cold, and
put to drain in the rack but if you have no
rack you must wipe the plates keep good
dish-cloth to wash them with, and good
coarse towel to dry them with, and use your
dish-cloth and your dish-towel for nothing
else.
FISH FARM1NG.-By attaching pump pro-
PEELED by the wind, to Il well, says the St Paul
Pioneer Press, you can supply a basin from
| fifty to seventy-ive feet in diameter and six to
eight feet deep with water sufficient to raise
several thousand carp or other fish. The cost
of this pond and appurtenances need not ex-
ceed fifty dollars. The bottom and sides need
| to be cemented thoroughly When the basin
| is complete place in it a small quantity of
brush or floating weeds. If you intend to
raise carp do not place other fish of a predato
ry character in the pond. The spawning will
occur during the spring months, the female
laying from fifty thousand to five hundred
thousand eggs. The eggs will adhere to what
ever they touch and will soon hatch. The
green scum of a partially stagnant pond is fine
food for the young fish. Mud in the bottom
of the pond is beneficial. The fish will feed
readily on kitchen garden refuse, such as cab
bage, lettuce, hominy or other substances.
| Water seldom becomes too warm for these fish.
During freezing weather they bury themselves
in the mud at the bottom of the pond. While
in this condition they should not be disturbed.
In a pond of given dimensions several thou
sand fish have annually been taken. If weeds
and grass grow profusely about the borders of
the pond, so much the better for the fish. In
two years. time, you can have constant sup
ply of sport and food, and the advantage of
pond to assist in beautifying your home.
COOKING A CULTURE.-Some claim that if
the entire thought isnot given to each minute,
the bread will be burned or heavy the linen
scorcled the vegetables half cooked and the
steak parboiled instead of broiled. In reply
to this assertion, offer few practical exam
rles Mrs. Stowe assures us she wrote 'Uncle
| Toms Cabin" while attending to her bread.
Marion Harland MRS. Terhune), the wife of
the pastor of the First Congregational Church,
| in Springfield, Mass, planned the architecture
of their own home, and, although she had
amassed large fortune by her pen, she is des-
cribed by recent guest, as "a model wife
and mother" While her paintings adorn the
walls, and the furniture is decorated by her
own hands, her kitchen is the crown of her
home, for in this she is queen, and she atfirms
the more woman knows the better house
keeper, wife and mother she can be-. With all
these occupations, she has a class of forty
young men in her husbands Sunday-school,
which numbers 500. Rose Terry Cooke, in her
! old-fashioned country home, at Winstead, Con-
necticut, is equally famous as a cook and a
poet. She not only writes charming poems
about her garden, but is up before sunrise to
work in it. Her roses are her especial pride.
| Cleveland Herald
TREATMENT OF PERMANENT PASTURE
The young grass resulting from last years
seeding should not be graZed till autumn. Two
crops of hay may be taken from the land in
the first season when the growth is very luxu-
RANT. The first crop should be cut as early as
possible, both on account of securing supe-
rior article of hay and also for the benefit Of
the future crop. Frequent cutting checks the
stronger grasses, and affords the more slender
growing kinds better chance, while all are
thus encouraged to tiler out and form good,
close sward. 1t should never be forgotten that
many of the finer grasses, if allowed to seed,
are not strictly permanent OH all soils, and,
therefore, it is the most important always to
cut the hay before the seed is formed. Again,
if cattle are allowed to Craze after the first
moving, or instead of moving, they will pick
out certain grasses and clovers, leaving others,
which in time seed or become coarser than is
desirable, and have very unsghtly, patchy
appearance. In after grass where grazing is
practiced, scythe should be applied once or
twice during the summer to those patches of
grass which the cattle leave.-CutiUator.
IIEALTHFULNEss OF FRUIT.-Fruit need
not be considered a luxury while apples are
in the market; and they possess nourishing
and medicinal properties of no mean ORDER
This is not new statement, but it is one
that will bear repeating. 1t has been said,
with good deal of force, that truth has to
be proclaimed seven hundred times in the
English Parliament before the least attention
is paid to it. It is known among editors, as
it is among advertisers, that similar rule
prevails with respect to what is published in
the newspapers. a raw, mellow apple is Or
dinarily digested in an hour and half, while
boiled cabbage requires five hours and