Bismarck weekly tribune., 1885-11-06
WOMAN AND HOME.
SANITARY SUGGESTIONS OF VALUE
TO THE tioUsEkEEPER. Z
Gymnastics for Girls Making Sand wichea
ITO Preserve Cut Flowers Gentle
men Of the Old School w Flute and
Trumpet Stray Notes. U.
THarper,s Bazalr.l3

IHarper's Bazar.l
Too much Importance can not be attached
to the work of keeping clean all sinks and
wastepipes. No disagreeable odor from
these should be allowed to exist for day.
"A sink or Pipe may be made inodorous by
pouring down it one pound Of copperas dis
solved in four gallons of water using one
fourth the quantity a day for four days,
and repeating as often as necessary.
All corners, under porches, and where the
sun does not reach have Of course had their
share of the general Cleaning up" in the
spring, but it is well to examine them once
every week during the summer time, espec-
tally if number of servants are kept, for
the best OF servants are apt to be careless
unless their mistress keeps watchful eye
over things.
A mixture Of one pound of charcoal,
powdered, to four pounds of pla ster of paris,
sprinkled under porches or in damp corners,
will prove an excellent disinfectant. Chlor-
ide of lime is also good to be used for the
same purpose. @
Disagreed blo odors arising from decaying
vegetable matter can be destroyed a once
by pouring over it two pailfuls OF water, to
one of which has besn added one pint of the
liquor of chloride of zinc and to the other
one pound of chloride of lime.
1t is always a good plan to give the cellar
one coat Of whitewash at spring cleaning
time, then give it second coat in July. If
copperas be added to to this last coat, it
will do much to keep the cellar free from
vermin. e.. -., @Is .l+E .-, .'''.
If cellar has damp smell, and can not
be thoroughly ventilated, few trays of
charcoal set around on fo,r shelves, and
lodges will make the air pure an sweet If
a large bucketful Of charcoal be placed in a
damp cellar where milk is kept, tn ere will
be no danger of its becoming tainted
Charcoal is one Of. the best agents for
purifying foul water. If cistern water has
an unpleasant odor from the cistern being
too closely covered, it may be made as
sweet-smelling as when fresh by suspendiny
in the water muslin bag containing one or
more pou Ids of charcoal, according to the
size of the cistern.
Rain water will often become foul from
the decaying Of the vegetable matter which
has been carried with the water through the
pipes down into the cstern fir IN the roof.
By using one ounce of permaganate OF DO
tassa for each fifty gallons OF water, the
contents of the ci>tern will be made as clear
and odorles as we'll water. The quantity Of
water in the cistsrn can be easily guessed at
The permanganate should be put in and the
water thoroughly stirred up. 1t will turn a
bright purple. If it does not turn clear
again in few minutes little more perman-
ganate must be added. All the refuse in
the water will settle in a harmless sediment
at the bottom of the cistern.
If there is the least suspicion that the we'll
water is not as pure as it should be- it
should Re boiled or filtered. Boiled water
is highly recommended. 1t can be made as
cold as fresh water by setting it for a time
in the ice-box. or it may be cooled by add
ing little pure ice.
Very good filters can be made with little
trouble. large filter can be made thus:
Provide water tight barrel; place stop
cock in the lower part of the barrel, even
with the bottom; fill the barrel half full of
small clean pebbles; above the stones place
three thicknesses of flannel; tack it around
- the sides Of the barrel but leave it slack
enough to rest on the pebbles; on this place
a layer of charcoal three inches thick then
as deep layer Of clean washed river sand,
over the sand another layer of peb-
bles, then layer Of charcoal, one of
pebbles. and so until the barrel
in full to within two inches of the top, MAX
ing the last layer of pebbles. Bore several
large gimlet-holes in the bottom of good
sized wooden pail, and set it on top of the
stones. The water is poured into the pail,
from which it runs slowly through the holes
in the bottom, and after filtering through
the contents of the barrel is drawn off
through the stop-cock at the bottom of the
barrel
The warmer and damper the weather, the
more care must be exercised to prevent
food from spoiliing. By placing dish con-
tanning good-sized lump of uuslacked lime
on one of the shelves in the refrigerator, the
moisture will all be absorbed, so removing
all danger from mould, and insuring the
safe-keeping of the food for long time
The Making of Sandwiches.
lHarper's Bazar.l
That convenient arrangement which Der.
petuates the name of its originator, the
earl of Sand wich, is great favorite with
picknickers
Sand wiches to be good must be nicely
made. The bread must be neither too stale
nor too fresh; it must be cut into thin