New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-15

hazardous than TO hab.tuatc ONES self to close super
hcntcd homsc Only per.ons OF the greatest strength
can endure such unwholcsome surroundings. AS mat
ter Of fact the very poor, who necessarily sfer moro
from diseases calsc1 by exposure, do not show a. hign
mortality as people IN welitodo or wealthy rank OF
life from the various symotc diseases caused py thc
foul air Of overhe,cd poisoned as so often IL
with dangerous gases Of the and furnace. Inc
statement startling. yet is supported BY stats
tics Of the highest authority, tt phihcra that most
dreaded Of scoufges aouishes TO far greater exters
in the dwellings Of the rich than In the homes OF ths
very poor. The poor mans dwelling, In spite OF the
want OF hygiene apparent IN ali the household manage
ment, has least the advantage Of being disinfccted
by that most powerful Of all disnfectants .9h and
frost. The fact that his children have but scanty
clothing does not affect their health TO any such extent
The poisonous gases do The children OF comfortable
circumstances The poor child becomes hardened 10
cold No house is iii 10 live in that IS not systcmat
caIy washed out every day with fresh cold air. Tho
windows in each room in the hous, that is occupied
should be systematically opened for at least ten
minutes some time during the day and should be
hinged so that there Is a continuous supply Of pure
fresh air coming In the room, and exit for the
used-up air. An open fireplace Is of the best
means Of solving this difficulty. There various
systems Of ventilation which volumes have been
written The greatest need however. is to adopt some
webeing of thoze whom You most for Where
furnace used II Is necessary to that the cold air
box opens out doors As furnace stove hest tends
TO exhaust the supply Of pure air, is essential thas
water be always kept the furnace in the receptacle
intended for IT, 1t is also that constant
supply OF pure air be kept flowing into the room In
some way so IL does not produce drauGht
It IS not too early at this time to prepare mince
holiday
for this purpose is piece OF the round lean piece
OF the shoulder OF beef. This should be boiled in
water enough fully TO II, I'll 1t is thoroughly
tender Then remove ii TO choppiag bowl and mlnce
1t rs tine as possible The water in which 1t Is boiled
should he saved TO uake beef soup. After choppiny
up the meat, put In the bowl in which the mlnco
meat IS to be mixed and put pound OF suet in tho
chopplngbow Select the kidney sIe for this purpose
and free II from sDew. After chopping II fine add n
to the meat Chop mp five pounds Of tart apples weighed
after they have been peeled and cored. Add also,
pounds OF seeded raisins, which should be chopped
a pound OF secilesS Suana raisins, and two pounds
OF cGrrants carefully cleaned and added whole Add
three-quurters OF n pound OF citTon shredded two
even tablespoonfuls OF powdered mace and one Of
cinnamon, nutmeg. and tablespoonful each Of
allspce and cloves. Add liberal tcaspoonfui OF salt
Mix these ingredients with three pnts OF sweet cider:
or, II you have II, the syrup from sweet picked
peaches, any other sweet pickle. is good sub
stitnte. Add sugar TO suit the taste, remembering
that the mincemeat should not be too sweet. Stir
the mncemeat thoroughly after adding the liquid,
and let il to the boiling point over the fire.
After 1t is COOL taste OF 1t 10 II there IS sufficient
sugar. Some hOusekeepers add q little ca1ded orange
peel about two oranges to the quantity here given, and
few seeded raisins, when the pies made up. Let
the mncemeat stand in the store closet shelf.
cool shelf In the cellar to rpcn' for at least three
weeks before 1t is made up into pies. II should be
kept near the freezing point as possible. This
minccmeat makes delicious pies without the addition
OF any brandy sherry As matter of principle.
we cannot give In these columns the recipe which
subscriber calls for and which requires these strong
liquors.
1t is impossible give any rule for any one thing
which removes all stains. Different kinds of stains
yield TO different treatment and there are various sol-
tons which perfectly successful In removing stains
in white goods which yet cannot be used in colored
goods because they would also remove the color. As
general rule, all stains produced by acid yield to the
application Of ammonia. some acids white muslin
linen must be treated by themselves In such
a case, soda up in the stained part and boil
it in soapy water iii the stain disappears. Akan
stains. the contrary must he treated by weak
acids Where the color IS taken out by whtewash. the
cloth should be soaked In strong vinegar. A spot
caused by a solution Of soda may he removed by
rubbing IL with vinegar. Fruit stains, II perfectly
fresh, may be removed by simply pouring boiling
water over them. II they quite old and on old
linen muslin, a little gavelle water must be used
but must be instantly followed By solution of
part muriauc acid to five Of water. Mildew stains
white linen muslin should be treated in the
way. There is hardly anything more obstinate than
mIldew stains, though they may sometimes be re-
moved by salts OF lemon, though they should after
ward be r:nsed in clear cold water. Paint stains
yield at once to turpentine. every knows. but
II they old and obstinate little chloroform will
assist materially in the process of softening. spots
anIo, hi.hh how hnpot
faded may often be frightened by the Of ammonia
mixed with little alcohol stain Of tar Is one OF
the most difficult to eradicate. The first process In
removing 1t is to wet In oil or butter. scrape this
Off after it has stood for while and apply turpentne,
rubbing il vigorously Lay a smooth. heavy wad OF
white cloth under it and apply bcnnne to it. Then
wash the goods, II they washable. with little
warm water and ammonia II IL is not washable.
apply benzine vigorously and it will probably come
The pitch from pine trees is almost difficult 70
eradicate and as 1t Is of similar may be
moved in the same way Milk stains generally bN
removed with benzne washing the cloth afterward
in strong solution OF bornx and water The stain Of
coffee yields only to boiling water ana that OK tea 70
cold water
A deodorizer it should be remembered simply
neutraizes the unpleasant odors OF room. and is In
no sense a disinfectant. Where disnfectant Is
needed as In OF sickness, ii is always better to OBJ
tain one from a physician. Coffee is Of the best
deodorzers which have. II should be simply
ground and passed around the room a hot shovel
which two three live Goals have been placed
Burned cotton cotton also valuable for this
purpose. Aromatic vinegar and camphor both ex-
ceent deodorizers, and may be sprinkled freely In
sick-room. The practice Of who
cologne water, sprinking it freely through the room
by OF atomizer, is very commendable, as 10
proves grateful and refreshing to a patient. pail
OF clean water set newly painted rooms SAID
10 have neutrallzing effect on the poisonous odor
given ont by new lead paint II IS safer, however,