The Portland daily press., 1892-06-09
THEHoME.
STAINING FLOORS.

| STAINING FLOOnos
AT any good paint store, Miss Parola
says in the Ladies' Home Journal, you
can get for dollar and quarter gallon
of staining liquid which will give an imi-
tation of almost any wood you want; or
you can prepare your own stain. The
method which shall give for using the
homemade stain applies also to the pre-
pared article.
After filing the cracks in the floor
with putty, see that there are no paint
spots on the boards Should there be
any, pour turpentine on them, and after
a while. scrape off the paint. Wipe all
dust from the floor, then apply the stain
with either a brush or piece OF cloth.
think, however, it gives handsomer
| floor if you first rub in a little of the stain
with cloth. Color only a board or two
at time, moving the brush with the
grain. When the floor is finished, close
the room for "a hours; four or five days
will be better if you can spare the room.
AT the end of this time pin some pieces
of carpet on the weighted brush and rub
the ftoor, one or two boards at time,
until smooth and glossy. After all the
floor has been treated in this manner,
take the piece of carpet off the weighted
brush and replace it with clean piece.
Now polish the floor with wax. The
floor may be vanished instead of waxed
In that case it will never require polish
ing. Get the prepared varnish at paint
shop, and put it on with a brush, being
careful to draw the brushesmooth over
the boards and with the grain. Be care
full to put the yarnish on evenly, and to
have only thin coating. If you are to
varnish the floor, and do not own
weighted brush, you can get down on
your knees and do the rubbing with an
old piece of carpet. The foundations for
nearly all kinds of wood stains is a COM
bination of boiled oil, turpentine, burnt
timber, burnt sienna, lampblack and
chrome yellow. The colors are all
ground in oil. To make light, hard
wood stain mix together one pint each of
boiled Oil and turpentine, one table
spoonful of burnt sienna and two table
spoonfuls of chrome yellow. This gives
alight stain, suitable for hard pine and
other light woods. 1t can be made
several shades darker by adding an extra
tablespoonful each of burnt lumber and
burnt sienna.
To make a. good walnut stain use two
tablespoonfuls of burnt lumber, three
tablespoonfuls of burnt SIENNA two table
spoonfulsiof chrome yellow, half table
spoonful of lampblack, one pint of tur-
pentine and one pint of boiled oil. Mix
together thoroughly. For an old oak
stain use one pint of boiled oil, one pint
of turpentine, two tablespoonfuls of
burnt lumber, one tablespoonful of burnt
sienna and two tablespoonful of lamp
black. Great care must be used in mix
ing this that the lampblack shall be
wholly dissolved in the liquid. 1t often
happens that one does not care to initiate
| a particular wood but would like to get
a soft, medium shade. This is easily ac-
complished by adding burnt lumber,
burnt sienna and chrome yellow in small
quantities to the light hardwood stain,
and then testing on piece of board
until the required color is produced. 1
think this method gives the most salts
factory results. The colors used ground
in oil, cost from Is to 20 cents pound,
and can be purchased in pound boxes.
Wood stains, to initiate any wood, can be
purchased in paste form at about 25 cents
a pound, and you can thin it yourself,
using equal parts of boiled oil and tur-
pentine.
DAINTY DIsHEsFoR CoNvALEsCENTs.
from Harper's Bazar.]
Celeried Chicken-Take few pieces of
cold roast or boiled chicken or turkey,
such as remains after the portion presen-
table in slices has been removed; chip
hem very fine. To each tablespoonful
of meat allow tablespoonful of cream;
season with pepper, salt, alittle nutmeg
and celery seed, or celery salt. Put the
cream and seasoning in saucepan, and
let it come to boil Stir in the chicken
remove from the fire, and beat till frothy
Pile strips of toast in a hollow square on
al hot plate, and fill the centre with the
celeried chicken.
Curried Chicken. --Put desert-spoonful
of butter in hot frying pan. Have ready
few shreds of onion; fry them brown
in it. If a little cold chicken gravy can
be obtained, use it. If not, make a gravy
by putting into the pan four tablespoon
fuls of butter rubbed together; add a
small quantity of curry-powder, accord
ing to the flavor desired. When the gravy
boils, stir in three tablespoonful of
minced chicken. Serve on square of
hot toast.
Ste,ved Quan-Draw and truss the
quail as for roasting. Put in saucepan
enough milk and water to nearly cover
the bird; let it stew gently for about
twenty minutes. Remove the quail, and
let the milk and water boil down to
about half pint or less. Season with
pepper and salt, add tiny piece of but
ter, and thicken with fine bread-crumbs.
Pour this sauce around the bird, and
serve.
kentucky Potatoes. Slice the raw po-
tatoes very thin; let them remain in cold
water about eight hours, changing the
water once or twice. Put them in bak-
ing-dish; cover them with milk: add
salt and pepper. Place them in a slow
oven, and as the top browns, stir them.
Repeat this until the potatoes are perfect
fectly soft and tender. This is delicious
way of cooking this commonplace vege-
table.
Scrambled Omelet.-Put a tablespoon
full of milk into small saucepan. Add
a quarter of teaspoonful of butter, and
a tiny pinch of salt. Beat one egg just
enough to break the yolk, pour it into
the hot milk, and stir until it begins to
4 stiffen, scraping it from the bottom of
the saucepan, that it may not burn, Have
| Il 1 - oc4 IL