The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-09-06
HOME, FARM AND RANCH.

The moderate use of cotton seed
meal for mich COWS would largely in
crease during the summer if it were
generally known that this food great
Iy increases the firmneSs Of the butter
made. 1t is one of the very best feeds
for the butter-maker, as it increases
the quantity, besides improving the
quality, of the product. The cotton
! seed meal should, however, be fed
sparingly, and mixed with twice its
bulk of wheat bran to insure against
injury.
SALT A GOOD THING.-Some of
those superhuous individuals who are
constantly denouncing as unfit for
human food articles on which man.
kind has thrived for centuries, have
now discovered that salt is a dreadful
thing to take into ones stomach, and
declare their intention of abandoning
its use. To these persons the London
Lancet devoteS a paragraph, doubt
less fearing that, unless promptly sup
pressed, they will organize a society
and hold annual conventions. "Com-
mon SALT" says the Lancet, sis the
most widely distributed substance
in the body; it exists in every fluid
and in every solid; and not only
is it everywhere present, but in al
most every part of it constitutes the
largest portion of the ash when any
tissue is burnt. In particular it is a
constantIconstituent of the blood, and
it maintains in it proportion that is
almost wholly independent of the
quantity that is consumed with the
food. The blood will take up so
much and no more, however much we
may take with our food; and on the
other hand, if none be given, the
blood parts with its natural quantity
slowly and unwillingly. Salt being
wholesome, and indeed necessary,
should be taken in moderate quanti-
ties, and abstention from it is likely
to be injurious.
Graham rolls for breakfast or tea
are made of two cups of Graham -four
one-half cup of wheat flour, two tea
spoonfuls of baking powder, half a
cup Of sugar, small teaspoonful OF
salt, mix with cold water and bake in
a quick oven. Do not knead this on
| the board, but roll in shape in your
hands.
Correspondents Of the Boston Trans
cript furnish the following RECIPES
for removing iron rust and mildew
stains: Powdered chalk and solf SOAP
applied to mildew lin linen or cotton
goods and laid on the grass in the
sunshine will remove it. Repeat il
the first application is not effectual
This remedy has never failed me
1 have tried for removing mildew
from linen, with success, both of the
following recipes:
/. Take equal parts of lemon juice
salt, dry starch and soft soap. Rub on
the goods thickly, and lay on the grass
exposed to a hot sun all day. The
mildew will then wash out.
2. Buy at the chemists cents
worth of lime, or get where they are
building a house. Dissovls it in two
quarts of cold water. Then soak the
article four or five hours in it, and
wash. The mildew will have disap.
peared. It will not injIre the finest
linen.
1 have tried the above recipes Oh
white goods only, and I have found
them equally efficacious for iron rust
by longer application.
Chloride of soda will remove mil.
dew in its worst stage; after stains are
removed, rinse thoroughly in water.
Iron rust can be completely removed
from white'goods by lemon Juice and
warm iron. Place the smoothing iron
in the lap, lay the stained part on the
face of the iron, and squeeze the lemon
Juice Oh tie stain /; continue to wet il
as the heat dries it, and in a short time
the rust will disappear.
Dissolve two heaping tablespoon
fuls of chloride of lime in half pail
full of boiling water strain, anG
plunge the widowed article in while
hot; stir constantly until cold, an(
] in plenty of cold water