The Portland daily press., 1890-08-20
THE HOME.


WORTH REMEMBERING,
Cut sticking plaster the longest way; not
across the breadth. A skillful person WIN
tear it much nicer than it can De CUT heep
| in cool place. 1t tears better If shghty
warmed. Never apply 1t to damp surface
first dry the skin if necessary.
/ paner or pasteboard may be rendered
water-nroof as follows: Mix four parts of
| slaked lime with three parts OF SKINNED
| mill, and add little alum; then give the
material two successive coatings OF the mix
ture with brush, and let 1t DRY.
No well bred woman will ever speak in a
| loud tone of voice in any public place.
There is another thing which is extremely
vulgar. and that is the loud, coarse laugh
which many girls indulge ia.
If the fat in the frying kettle is too hot
before you are ready for it put in dry crust
of bread. 1t will mo-. burn as long as it has
something to do.
Meat for roasting should always be put
into very hot oven at first to scar it over
quickly ana preserve the juices. After
lew minutes lower the temperature and
keep up steady heat until done.
=, spatula or palette-knife is the best
thing Tor scraping batter. porridge, etc.,
from the sides of bowls or pots 1t is not ex-
pensive, and soon saves its cost by prevent
ing waste.
If those persons who have been talking
about using salt for the hair would change
and use equal parts of hamamelis witch ha-
eel extract and water, rub it well into the
roots OF the hair every night. it would soon
stop its falling out, and the new hair would
soon start out and grow very fast,
In families where there are small children
it is not enough to have walls containing pois-
on labeled distinctly. Theylought always to
be kept in a different place from other
liquids, and if possible in bottle especially
shaped, with exterior roughnesses, so that
even in the dark the dangerous character of
Of the contents may be recognized.
To beat eggs quickly add pinch OF salt.
Salt cools and cold eggs froth rapidly.
Small fruits should be cooked slowly thirty
or forty minutes. Preserves keep best in
small glass jars or tumblers, with paper dip
ped in brandy laid over the the tops.
Do not light sick-room at night by means
of a Jet of gas or a kerosene lamp burning
low /; nothing improyerishes the air sooner.
Use sperm candles. or tapers which burn
sperm oil.
To clean mirrors, sponge them perfectly
free from all dit, drying with soft cloths,
and when quite dry rub a little powdered
blue over the glass, polishing 1t finally with
a soft old silk handkerchief.
If moss gathers on the clapboards around
your bedroom window, cut away the shrub
berry, let In the sunshine; and If the damp
ness continues take another room for sleep
ing purposes.
Afterlretiring never plan and think over
work. Present. duty is sleep and nothing
else.
Plan to raise an abundance of fruit. The
expense of cultivation will be more than COW
cred by the saving in doctors bills.
Avoid the mistake of trying. to do two
days work in one. An overworked woman
will seldom find out that there is sunny
side to housekeeping.
OLD FASHIONED WAYS.
Wise people are. usually in no hurry to
adopt or reject new ideas. They examine
carefully before they venture in ways they
are unaccustomed to. There are many old
fashioned, simple methods of doing work
that give far better results than can be OBJ
tanned from the complex machinery which
has been invented to take their place. The
simplest method which will give satisfac-
tory result is the best method. Life is too
short and valuable to introduce complex
machinery into our homes. Already the
tide is setting against what witty American
essayist has called the modern inconven-
iences." Sensible people do not now build
houses with stationary washstands in their
bedrooms, where the waste pipe gives free
access to water gas. Bathrooms are built
now at the side or in some way isolated, so
they can readily be aired and lighted, not, as
formerly, opening into sleepingrooms, from
whence they receive their only light and air.
Steam heat is rapidly taking the place of the
dry-air furnace. heat mixed as 1t often was
with coal gas and the cooking odors of the
basement kitchen. There is no heat, as all
the world knows, so health giving and beau
tiful as an open fire. The old-fashioned
habit of keeping the fire place open all Sum-
mer, SO fire could be kindled and kept
burning low on the hearth any damp Sum-
mer's day was comfortable and pleasant
one. There are many days in the Summer
when the atmosphere of house is improved
by a brisk fire of light wood early in the
morning and late in the evening.
The old-fashioned way OF making bread
rolls, mullins and biscuit was with yeast. 1t
requires forethought to set such bread 1t
cannot be stirred up moments within like
biscuits and mullins made with baking pow
der, but 1t is more wholesome. There Is
nothing more delightful nor easier to make
than good, yeast bread, such as our grand
mothers always made yet dozens of patent
DEVICES to succeed it are offered today. The
old flour was more wholesome and sweeter
than the new over-bolted flour, which con-
tains little more nutrition than Is given by
the grains. of starch, and which has un.
diabetic patients. There is prejudice
against anything savoring Of grahamite liv-
ing, as akin to a slow starvation diet, but
there need be no such prejudice against
whole wheat flour. This flour contains no
such percentage of woody husk fibre as the
graham flour. 1t is prepared from the wheat
kernel ground full. Though dark, it is
sweet, and contains all the gluten of the
wheat, which is rejected by the new process
flour. Even the patentees of the new 1Oller
process admit that their -four does not make
good piecrust. They prepare a special
brand, made, we believe, by the old process,
for this purpose. Most housekeepers would
be willing to have little darker bread if
they could get back the sweet old-time bread,
which was so much better than the fine,
spongy, snow-white bread now made by new
process flour.-New York Tribune.