The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-04-16
THE HOME.
Lamps,

brought out the following Important
points: The worst possible economy is a
cheap burner. Have as inexpensive a
| lamp as yodr purse demands, but let the
burner be the best in the market. Keep
the gauze, or fine hcles which admits
air to the blaze to be perfectly free from
dust, and for this purpose rub it every
morning with cloth moistened with
kerosene. When the wheels lower and
raise the wick with diff Guilty take out
the latter and boil the burner in wash
ing soda and water; if this does not re-
move the trouble, take it to repalrer,
although the chances are that you will
need a new one In this case 1T is I'M
portant that it should exactly MT the
collar of the lamp. A lamp that IN
burned for several hours every night
should have new wicks every threeweeks
| lacking on strips of canton flannel to
| enable YOU to use the last inch OF WICK
| is a pennywise proceeding that cannot
be too highly censured. The quality
| of the light is always impaired by
| wick that has been too long saturated
with oil. Never cut a wick, remove the
charred part with soft cloth, turn It
down nearly even with the burner and
| even the wick with the burner by pass
ing one blade of dull scissors over it,
When only little light is required do
not turn down the wick of large lamp,
but use small lamp with correspond
ingly small wick. Very little less oil is
burned when the blaze is turned low,
| for what is not burned in the blaze pass
es off in an ill-smelling gas poisoning
the air. Physicians say that this way
of using a kerosene lamp is a frequent
cause of diphtheria.
| Fill lamps in daily use every morning.
| Stop within half an inch of the brim,
| and do not run them over. Once
| fortnight let the lamps burn until three
| fourths exhausted, and turn out what
remains, washing the receptaeles with
| hot water and washing soda; turn them
| upside down to dry and fill with fresh
oil. Use only the best quality OF oil.
The safest lamps are those in winch
the oil is put in separate receptacle or
metal fitting inside the vase, or outside.
which may be more or less ornamental.
| The almost invariable cause of explo--
sion is the neglect of one or more OF
these rules. Charred bits of wick al
lowed to remain on the burner some
| times ignite, and if no one is at hand to
remove them an explosion may follow.
If lamp explodes throw some heavy
fabric such as rug over it at once, if
what must but for her presence of mind
have been terrible conf1agration. A
lamp in basement kitchen exploded;
no rug was near, but the flour barrel
stood handy, and she threw the -four
over the blaze in great scoopfuls until
the fire was extinguished. American
Agriculturist.
A Hot Breakfast.
Bestow thought upon the menu of
your breakfast and seek variety. The
best cooked oatmeal may pail upon the
taste after awhile, and an irregular Sc
quence of cereals lis usually acceptable.
Wheatlet, wheatena, Rex wheat, musb,
ceraline, hominy, granules, rlce-where
will the growing numbers end of break
fast porridges?
Perhaps, writes Mrs. Herrick, there is
no ordinary prosaic topic upon which
people differ more widely than on break
fast. To one it is the best meal of the
day, to which he comes with hearty
appetite; to anotLer-and that other is
usually woman-it is a daily penance,
to be endured, lest, by foregoing it she
should sec ire headache later, and
consum ed on the principle that actuated
N
Hall, he distended his stomach with
bowl of porridge, not that he wanted it
then, but for fear he might need 1t later,
when he could.not get it. The stomach
should not have levied upon 1t SO early
In the day the task Of assimllatlng too
much solid food. Fish or eggs in some
one of their protean combinations will
make the best choice. Hot breads for
those who cherish due respect and con-
sideration for their gastric organs, po-
tatoes, possibly fried, stewed or baked,
tea, coffee or chocolste-from these may
a choice be made.
Have the plates hot for breakfast, if
thew must remain unwarmed at every
| other meal. Let me also put in a word
for heated egg cups. A cold egg is
oastronomic abomination, and a little
boiling water poured into an egg cup
few minutes before it is to be used may
prove a means of grace by its effect upon
the temper of the eater.-N. E. Farmer.
Domestic Receipts.
Brown Bread-To make a good brown
bread take two cups Of Indian meal, two
cups of rye meal, one cup of -four and
level teaspoonful of salt mixed well
together. Add cup of moiasses and
into the cup from which the molasses
was poured put heaping teaspooaful OF
soda: add very little hot water and stir
until the soda is dissolved. Fill up the
cup with sour milk and pour into the
batter, add another cup of sour milk
and stir well. Have lard pail and it's
cover COW well buttered and kettle of
water boiling rapidly. Pour the batter
into the pail. put on the cover closely
and steam the bread for three hours.
Take the bread out of the pail and set
it on a plate in the oven for half an
hour. -,