Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-11-20
very hottest spot you can find. Wet
with buttermilk as it dries.

very hottest spot you can find. Wet
with buttermilk as it dries.
REMOVING STAINS From GLOVES
Stains may be removed from the most
delicately colored kid gloves by sus-
pending them for a day in an atmos-
phere of ammonia (hartshorn). Provide
a two-quart fruit jar, in the bottom of
which place strong ammonia. Be care
full TO remove from the sides of the jar
any ammonia that may be spattered upon
them. Suspend the gloves in the jar.
They must not come in contact with the
liquid.
SOME POTATOES. potatoes, in com.
mon with many other fruits and vegeta-
BILE, turn brown on exposure to the air,
they should always be covered with cold
water as soon as peeled. New potatoes,
which are watery because the starch has
not been fully formed, have very thin
skin which may be rubbed or scraped off.
Raw potatoes, which are to be fried,
should be sliced thin and soaked in cold
water to draw out all the starch, that
they may be crisp and not mealy. The
cells which contain the starch are di-
vided in the slicing, and from this layer
of divided cells the starch is soaked out,
leaving the empty wall of cellulose.
These harden in frying and make the
slices very crisp. Boiled potatoes should
be drained the moment they are done.
This may be easily determined by pierc.
ing them with a fork, as when the
starch grains are burst by the heat,
which is the object of the cooking, the
potatoes become soft. If not drained at
once the starch will absorb the water
and the potatoes become pasty mass.
A good way is to pour off the water and
then set them on the back of the stove
and dry out little before peeling.
Baked potatoes should be served as soon
as soft, and the skin should be
broken little by squeezing, to allow the
steam within to escape, else it may con-
dense and make the potato watery and
unwholesome. Examination Of baked
potato that has slowly cooled with I'M
broken skin will prove this. Slice, soak
and scald potatoes to be used for stews
and chowders.
To PRESERVE THE Color OF DRESSES.
The colors of merinos, mousseline de-
LANES, ginghams, chintzes. printed
lawns, etc., may be preserved by using
water that is only milk warm; making a
lNthcr with white soap before you put in
the dress, instead of rubbing it on the
material; and stirring into first and
second tub of water a large tablespoon.
full of OK gal. The gall can be obtained
from the butcher, and a bottle of it
should always be kept in every house.
No colored articles should be allowed to
remain long in the water. They must
be washed fast, and then rinsed through
two cold waters. Into each rinsing-
water, stir a teaspoonful of vinegar, which
will help to brighten the colors; and
after rinsing, hang them out i'm
mediately. When ironing dry Tor
still little damp, bring them in; have
irons ready heated, and iron them at
once, as it Injuries the color to allow
them to remain damp too long, or to
sprinkle and roll them up in covering
for ironing next day. If they cannot
be conveniently ironed Immediately, let
them hang till they are quite dry; and
then damp and fold them on the follow
ing day, quarter of an hour before
ironing. The best way is not to do col
ored dresses on the day of the general
wash, but to give them morning by
themselves. They should only be un.
dertaken in clear, bright weather. If
allowed to freeze, the colors will be ir-
reparably injured. We need scarcely
say that no colored articles should ever
be boiled or scalded. If you get from
shop slip for testing the durability
of colors, give it a fair trial by washing
it as above; afterward, pinning it to
the edge of towel, and hanging it to
dry. Some colors Especially pinks and
light greens), though they may stand
perfectly well in washing, will change
as soon as a warm iron is applied to them
the pink turning purplish, and the green
blush. No colored articles should be
smoothed with hot iron.
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