The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-03-11
HINTS TO H~oUsEKEEPERs.

Tin cleaned with paper will shine better
than when cleaned with flannel.
Ham should be broiled very quickly,
and just enough to cook through.
Oilcloths will last longer if one or two
layers of wadded carpet-lining are laid
under them.
Flowers can be kept fresh for som
time if a pinch of soda or saltpetre is
added to the water. Wilted roses will
regain their freshness if dipped a minute
or two in hot water.
A sin lie means of changing the air Of
a sickroonA is to open a window at the
top and opening the door, move it back
ward and forward rapidly, so as to insure
a current of fresh air from the window.
Discolored tea and coffee pots may be
cleaned by filling them with water in
which two or three tablespoonful of
W. d ashes have been placed, and letting
it boil up, then wash thoroughly with hot
soap suds, and rinse.
One may utilize old mating which is
no longer fresh enough to look well, by
puILlIlS IL uuuC So1 pCOSs IL Sdn OC
cleaned perfectly by washing it on both
sides with hot salt and water; hang it on
a line outdoors to dry.
One t~easpoonful of ammonia to a tea
cupful Of water will clean gold or silver
iewelry; a few drops of clear aqua am
monia poured on the underside of dia-
monds will clean them Immediately,
making them very brilliant.
Almonds are blanched by pouring
water over them after they are shelled;
when they have remained for a few mo-
ments in the water they can be rubbed in
a soft, dry towel, and the skin will slip
off the kernels, leaving them white and
entire.
When we wish to extract juices from
anything we put it in cold water, and let
it gradually reach the boiling point: so
when we wish the viands to retain their
juices, and use the water only as a medium
for cooking them, the opposite course
must be pursued.
An easy method of removing bits of
foreign bodies from the eye is 20 place a
grain of faxseed under the lower lid, and
close the lids. The seed becomes sur
rounded by a thick, adherent mucilage,
which entraps the foreign body, and soon
carries it out from the angle of the eye.
Cheese which will instantly and inten-
sely redden blue litmus paper should not
be eaten. This is a test easy of applica-
ton, and every merchant on cutting a
fresh cheeses hould make it. IF the cheese
is dry, a bit of it should be moistened
with water and the Iitmus paper then ap-
piled.
Boys shirt waists always wear first at
the belt, where the trousers fasten. For
p the next set, we make a double belt of
strong jeans which we place under the
percale or linen; when the buttons are
sewed firmly on, and the threads fastened,
it is hard for the boys to get through
with them.
To take grease out Of white marble
Apply a pile Of whiting of fuller's earth
saturated with b~enzine, and allow it to
stand some time. Or apply a mixture OF
two parts washing-soda, one part ground
pumice-stone and one part chalk, all first
finely powdered and made into a paste
with water; rub well over the marble
and finally wash off with soap and water
To cure hiccoughs, sit erect and initiate
the lungs fully. Then, retaining the
breath, bend forward slowly until the
chest meets the knees. After slowly
rising again to the erect position, slowly
exhale the breath. Repeat this process
second time, and the nerves will be found
to have received an excess of energy thai
will enable them to perform their natural
functions.
A very good shade can be made by
taking a sheet of cardboard about 14xIl
inches in size, and cutting out the inside
so as to leave a frame half an inch wide
then paste a sheet of white tissue paper
over it and punch a small hole in the two
upper corners of the cardboard frame
and from each attach piece of wire 10 Il
inches long, bent at the ends in the shape
of a hook, so that they can be caught tt
the lamp shade. This softens the light a.
it falls upon the book or paper, and the
eyes can be used much longer without
becoming tired.
Boiled custard requires patience anc
care. If the eggs reach the boiling point
they will break, and yet if they do no
reach it within one or two degrees, the
custards will not thicken, and. will taste
raw, and lack the exquisite thick smooth
ness of we'll made custard. To produc'
this, yet avoid curdling, therefore, pa
t;ence, and proceed as follows: Stir tn
mixture over a moderate fire. When yo
see from the end of the spoon that j
begins to thicken at the bottom draw i
to a cooler spot where it will not boil, sti
half a minute, then return to the hottie
spot. Do this several times, checking
the approach to boiling point each tim
there is danger, until the whole of tn
mixture has reached that point which ma.
be known by it being rich, thick an,