Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1888-04-22

psop1s ~ nequffn : dan1nuos ~
1nnna1 hhug. Al 1T t1u1o = -
psqaeefly 1Aness sha& ~ tfo6o -
a6rscuifuEAi ocrurAtlous VII ~ denaxf-
- ~ buf IL noot inefzzcfen. cinnses
81 WorkmGn- Mneh q TIE exrexssnce
* k0off1h and k0eS1czn soci1t9 = q
1avoe q tkis view, and TIE sen<oncias
g Finances appear 70 - u IL snm1
o1rec1SUu. A N oflBe< 70 what ~
- nd IN favor * il, fheI9ndon Spee-
seeoe directs attention 10 the fnce Shas
no dislike of work, even a the rough
~ character. hes Appeared amaus too
o. the best eriueated races. TheecoecA.
Who have been taught for twu hssndrexl
PEARS. and ere nou more thoroughly
tfained than Euxiish national sckool-
boys, show no disposiszon 70 syoid
labor, bas are remarksbse log perriGsens
and fairly c0nEentezt iDdustfy. The
: tbs krgiish vii BE twenty yeass
HENCE work exceedingly hafd, and IN
The co0nsry, where the holdings are
their 0un. show none Of the resent
nssnt n thesr tate which is manifested
in the t0wns In he form of socialists
ssptrstioas. 6ardensrs. Who. eli ovsr
Crest Britain. are the best Instructed
" manual lsborsys, work tmofs espe-
esaisy when working for themssives)
Nth unusual Diligence. and II u =
matter Of constant observation that
isb0rer who happens By any accident
70 be . I" bit sf . scholar can be de-
pended upon when work presses and
every man 10 required. The people OF
Rome who can read scd write are far
more dii5gens than the y apoiitAn !,
sho cannot; and the best Workmeo In
Italy ATE those who have passed
through the army and Obtained what
- practically an education. There
seems 70 be no 9 prtort reason why II
.houii be othsrwtse---l Pop lar science
Monthly.
Yes, but the two races mentioned
are Injured to honest hard labor often
and during school age and school ex-
perience. The mistaken indulgence Of
The child. free from the cares incident
10 The stsrnsr duties Of life, Ii no true
kind, less. and is certain to begrt indo-
Isnce and unthrift. We say, let the
good work Of education 60 on. but let
It be IS worked in" to the end that the
child may not only learn the way. but
also acquire the will to do something
else than study text books.
BRIsE-sALrrsG BUrrKR.
A writer in the Country Gentleman
says:
Replying to P. B.. would say that
The weak brine, or brine for washing,
may be made by putting half . pint OF
salt to the gallon of water. More or
less than this quantity can be used, rs
there Is no danger OF geuing the but
Ter too salt. IL IL is Lot desired 10
save the buttermiik for household use,
i viii facilitate the separation of the
butter from the milk 70 put some OF
his brine in the churn before drawing
sif the buttermilk. say half As much
brine ~ buttermiik.
After the buttermilk 10 drawn OF,
put In enough weak brine TO noat the
butter, 1.-THE more the betseT) and after
B few ssings Of the churn Il. b. says
ne uses the swing churn) draw Oh the
brine and repeat the process until the
Tater runs perfectly clear. Now, II +.
D. stops churning while the grains are
the size OF U. iliet seed
ais butter IL fIcer from milk, sugar and
sasein, than il he had gathered Il in the
shurn and then worked il until his
arms were tired.
The weak brine having been well
trained from the butter, strong"
brine is now made BY putting 40 much
,ait into cold water as IL will dissolve.
md sufficient quantity Of this should
De made TO cover the butter. Let il
stand long enough for each granuie to
get film II brine on IL, and the salt
ng Is complete. II the btt tier is too
hard 10 make eompsct--is crumbly--
he strong brine may be warmed before
pouring IL over the butter. In the
II the butter Is too soft, the
brine may b cooled. and this is the
,est way of tempering butter that
Know of.
For the average American palate IL
5 difficult to get brine sslted butter
alt enough. This may. however. be
lone by making very strong brine and
enewing 1t after the butter has been
IA II for some time. There Is this
merit In brine-salting the salt will be
,venly distributed, which II not always
he case where 1t Is worked in"
Where the butter Is stored ia the gran
liar form, then brine-salting becomes
necessity.