The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-12-05
THE HOME.
TRY. TRY AGAIN.

fOr UdkluS oil SIdllS OUT VI iiuO Siouia-
ing, benzine applied in a circle around
the spot, working to the center, and
sponging off.
Taking grease spot out of delicate
fabric by touching the spot with the yolk
of egg, then laying piese OF wnlte I'D
bon over the spot, repeating with fresh
water several times.
Taking out paint from garment by
wetting with benzins, rubbing with a
wooden cloth, then voting and rubbing
again.
Removing ink from white goods with
oxalic acia and then with warm water.
Taking ink stains from % carpet with
| javelle water.
Rubbing fruit stain with yellow soap,
| putting on wet starch and hanging in the
| sun several days.
Dipping an iron rusted spot in tartaric
acid, and hanging in the sun.
| Rubbing finger marks with javelle
water.
Keeping flowers by immersing the
stems in hot water.
Polishing tables and wooden trays with
soft cloth sprinkled with linseed oil.
Make the under part of sleeve double
so that it can be darned upon, as this
part wears out sooner than the upper.
Exposing pieces Of boys clothing to
the sun, before making into patches, so
that they may be the same color as the
partly worn garment.
Fresh cologne for removing oil spots
from cloth.
I Tea leaves sprinkled on dark carpet
| before sweeping.
| Tansy leaves sprinkled among furs,
etc., to keep out moths.-Good House
| keeping.
| THE CANARY BIRD.
| Concerning cage birds, their care and
management, writer i'll the New York
Independent says as there is quite a
demand for good song birds, canary
breeding is profitable. In anticipation
| of the time of Matching it is best to prov
| ide freshly all the necessary food requir-
ed TO feed the little birds when they
arrive. Hard boiled eggs using the yolk
| onlyis one food that is the most valuable
to them; therefore see that the egg tin is
| kept supplied with it continually. The
female will tenderly feed them a few
hours after they are out of the shell and
tuck them under her body, letting them
take nap, and then again, as she sees
| t ey require food. administer few bits
each ones portion. The young will grow
amazingly; the next day they will appear
almost double their former size, and I'M
| der the proper care will continue to grow
larger and larger. AS they grow the
| freshest food, with now and then a
| bunch of chickweed and lettuce, is
relished. Stale bread crumbled and
hard boiled egg, squeezed dry, is the best
food, in fact, IS considered a staple com
| modify. Crushed hemp is an excellent
| food, as well as millet and canary sect.
| A very common and vexatiOus trouble
may appear after the young have passed
six days of life; on going to their nest
some morning you may discover them
distorted in their toilet, the covering OF
down upon their tender bodies may be
very wet, and their general appearance
much out of order. The cause of this
called by breeders sweating and in
| time suffocation will overcome them it
some remedy is not at hand. We re-
| move the male to compartment near by
as the hen must come off the nest for
| food or die of starvation, and not depend
on the male for every mouthful she may
require. Sometimes tn. hen will, in
| hopping out of the nest, draw along with
| her a s.young one. Her claws it long
should be cut and this common occur
renee will not be 80 liable to be repeated.
Watch this and see that the young are
not used in this way, for it takes but
| little rough handling of these delicate
creatures to bring about sudden de-
mise.
/ APPLE BUTTER.
No better rule can be given than that
| in ssfruits and how to use them by Mrs.
| Hester M. Poole. Take sweet cider
| from the press, not more than day old
/ or alcohol will begin to form and the cider
will have lost it's fru.ty quality. Boil 1T
! down one half and add the apples, pared,
cored and sliced. Theres should be, by
measure. slightly more than half as
much apple as boiled cider. Cook slow
| ly and carefully, skimming whenever
necessary, and stir with long wooden
| paddle which>reach S the bottom Of the
kettle. The apple is broken into one
mass like marmaIade when it begins to
| break, sweeten to the taste; it is more
| wholesome and appetizing if let quite
tart. 1t can be kept any length of time
| in stone jars or wooden pals it thorough
| ly cookeu The usual apple butter sold
| in groceries is made insipid with too
much sugar. The old-fashioned apple
| DuLUcr loSS TlCu Uut HiOIC pdldtdpIO pi G
serves the very essence of the apple.
Season with spices if liked, but the apple
flavor is Incompatible.
CIDER APPLE SAUCE.
Reduce sweet cider to about one half
by boiling over gentle fire. Peel and
core the apples allowing one peck Of
apples to one quart Of the boiled cider.
| The best sauce is made from half sweet
and half sour apples. Boil the sauce for
an hour then add pint of molasses to
/ the proportions given above and continue
| boiling slowly for five hours. Keep the
sauce boiling steadily but the heat should
| only be intense enough to maintain the
boiling and the sauce should cook until
| it turns red. 1t should be stirred occa-
sionally from the sides to prevent from
burning and as it thickens the stirring
should be frequent to avoid danger of
bur ing.
Sometimes one fourth of the fruit is
made up of ounce parings when jelly OF
preserves are being made UP OF that
fruit.
When the apple sauce is cold it is put
up in stone or glass jars or wooden buck
| ~, OIL ,Ianod o;r f;0Jt when q small OF,