The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1891-06-17
HOUSE CLEANING


There are various preparations that can be
bought for polishing furniture, but a very
simple and satisfactory polish is mixture
of linseed oil and vinegar. put in bottle
and shaken before use. Dust the furniture
well, then rub on the mixture with an old
piece of flannel; only do small area at a
time, and polish quickly and briskly with
two or three soft rubbers, ending up with an
old silk handkerchief. This home made
preparation both cleans and polishes, and
does not In time form sort of cake over the
furniture. as do some patent polishes when
frequently used.
Mating, as most h ousekeepers know,
should never be soaped. Take it up, sweep
and dust it we'll on both sides. then wipe it
with clean cloth wrung out in salt and wat
| er. rubbing 1t dry with the other hand as
you go on, or, at any rate. as quickly as you
can, SO that it may retain none of the moist
ure. The same remark applies to the clean
ing Of wickerwork.
Oilcloths, linoleum and other floor cloths
look we'll and are said to last better If waxed
and polished after the fashion of stained
floors, but with thinner preparation. If,
however, they. are scrubbed, soft brush
should be used. and 1t is an improvement to
polish occasionally, after drying, with soft
| flannel sprinkled with sweet oil.
In order that floors and tables may be
Should BE- neither S hot nor too cod TI the
| former turns the boards black and the latter
| does not cleanse them. Keep the brushes
for the one purpose only and In dry place,
rinsing them we'll after each time of using.
Always scrub the way the grain goes and
change the water as soon as 1t Is dirty. This
| is very important point 1t is a mistake,
too. to wet the boards too much. Use soft
soap and little soda. First wet the boards
with a cloth, and, after the actual scrubbing,
wrung out as tightly as possible; the less
soap and moisture you allow to soak into
the floor the less yellow will the boards be.
come. For boards that have been neglected
or are otherwise in bad condition, make q
mixture OF one part OF lime, three OF very
fine sand, and two of soft soap; spread this
somewhat sparingly with clean, firm brush
then rinse and dry as above.
HULLED WHEAT.
DO not many remember among the good
things of childhood that old-fashioned dish
hulled cornp But how many of those who
remember how good 1t was as their grand.
mother made it know that hulled wheat Is
far superior? Indeed, 1t is so much better
that we have given up the corn entirely and
when we want dish Of that kind we use the
wheat. AS the process of preparing it may
be new to some of your readers will give it
Take two or three quarts of sound wheat
and pick it over thoroughly. We run our:
through the tanning mill twice and then
have to pick out many odds and ends. Put
it into porcelain kettle and with it a pint
OF clean wood ashes tied In course cloth
Cover with water and set on the fire and lei
| 1t boil from one to two hours. Drain the
water off, put the wheat into large pan OF
| pail, pour on cold water and wash it, rub
bling Il between the hands to rub the hull:
Off. Ii these come off right they will leave
each kernel as white and about the size of q
kernel of rice. But If they all do not all
| come off 1t will do no special harm as the
bran is SO softened by the alkali that the
wheat will cook with 1t on: Now the wheat
over the fire and boiled, then washed again
| This must be done until all the hulls that
Will come are removed and it is entirely free
from the I've formed by the ashes. We put ours
over ana scalded 1t twice and washed 1t In
ten waters. Then put It over with hot
water enough to cover, all 1t will and boil
| four or five hours. The two quarts of wheat
Will make from eight to ten quarts when il
For those who like pure cereal, food moth.
ing can be better than this. After you have
| once tried 1t you will not want any of the
prepared foods from the market-cereiau
flakes, rolled avena, etc., and oatmeal will
be set aside when you have this. 1t is as
| good steamed over two or three days after II
was made as when fresh.-Ohio Farmer.
| WE ALL EAT TOO MUCH.
Nearly everybody eats far more than is
necessary, said the doctor. among my
patents those who eat the least get over
tneir troubles the quickest, while those who
eat Inc heaviest are i'll the oftenest My ex.
perlence SHOWS that half the ailments of life
are brought about by overeating or drinking.
myself take light breakfast, perhaps egg.
with toast, or fish with potatoes, or bit of
cold chicken. or something of the kind. and
| cup of coffee. At noon take milk v,,h