The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1897-02-06
THE HOME.
Uses of Salt.

Salt hardeus gums. makes teeth white
and sweetens tho breath. Cut flowers
may be kept fresh by adding salt to the
water. Weak ankles should be rubbed
with solution of salt, water and alcohoi
Rose colds, hay fever and klndreq
affections may he much relieved by using
fine dry salt, like SNUFF. DYSPEPSIA
heartburn and indigestion are relleVeu
by a cup of hct water in which small
spoonful of salt has Teen melted. oai1
and water VIII sometimes revive an un-
conscious person when hurt, IL pfahuy
or other remedies are not at hand. HEM
orrhage from tooth pulling is stopped oy
filling the mouth with salt and water.
Weak and tired eyes are refreshe1 ny
BATH ing with warm water and sal1.
Public speakers and many noted singers
use "a wash of salt aud water before and
after using the voice, as 1t strengthens
the organs of the throat. Salt RUBBED
into the scalp or occasionally addeo TO
the water in washing prevents the mar
falling out. Feathers uncurled by damp
weather are quickly dried by shaking
over a fire in which salt has been thrown.
Salt always should be eaten with nuts
and dessert fruit salt user should ne
specially made.
II twenty pounds OF salt and ten
pounds OF nitrate of ammonia DC dis
solved in several gallons OF water ana
bottled many fires may be prevented.
BY splashing and spraying the burning
articles the fire is soon extlngulshed.
An inc0mbu stible coating IS 1mmsdlatelJ
formed.
Add salt to the water in which black
and white cotton goods are washea.
Flatirons may be made smooth II rubben
over salt. Copper and glass may Do
quickly cleansei by dipping half lemon
in fine salt and then rubbing IL over the
staiued objects. Lemon and salt also re
move stains from the fingers. Do not
use soap aftarward. II a small teaspoon
full of salt be added to quart OF M TX 1t
will be preserved sweet and pure Tor sew
eral days. pinch of salt added 70 mus
tard prevents it souring. A smoulderlng
or duli fire may Q cleared for broiling
by handful Of sat- Salt thrown on
any burning substance will stop the
smoke and blaze. Bread insufiiciently
salted becomes acid, dry and crum blss.
Breai made with salt water Is said 60 b e
& 4 in some cases of consumption.
zen cabbages, onions or strong smell
vegetables have been boiling in pans,
t ,,revent odors cltnging to them place
some salt on the stove and turn the pans
bottom up over the salt. in a few min
utes the rams will smell sweet
Make strong brine and water for garden
walks to kill weeds. A moderate guam
tity of salt stimulates their growth. Salt
and camphor in cold water is an excel
lent disinfectant in bedrooms. House
maids should pour salt water down the
drain pipes. Sewer gas is counGsra cted
by handful of salt placed in toilet
room basins. Water for laying dust il
more effective when salt ia added. Sea
water is generally used in English coast
towns for this purpose.
Rattan, bamboo and basket work fur
niture may be thoroughly cleaned by
sorubDing with brIsh and salt water.
Japanese and plain straw mating should
be washed with salt and water and
rubbed dry. This keeps them soft, and
prevents brittle cracking W here traffic is
heavier. Brooms soaked in hot salt
water wear better and do not break.
Bedroom foors may be kept cool and
very fresh in summer if wiped daily with
cloth wrung out of strong salt water.
All microbes, moths and pests are thus
destroyed.
Black spots on dishes and discolora-
lions on tea cups are reno we'd by damp
Sttes * ulldOClpALd A1OokCls
Sugar Cured Ham.
There are few articles that are so often
spoiled in the curing and made worse in
| the cooking as ham. A properly cured
ham is most delicious joint. The
New York Tribune says: 1.-THE ham used
for broilIng ought to be carefully boned.
This is comparatively oasy matter, If
there is small, slender boniDg knife at
hand In order to do this work properly,
study the position of bone in leg of
The first work of the bonipg knife must
be dore around the joint, being careful
to keep close to the bone, without dis
turbing the flesh any more than is neces-
sary. The joint removed the leg bone
can easily be taken out, running the
knife down around the bone st.the shank
end and again from the joint. Having
bowed the ham, sew ID up in a firm, even
| unlls, leaving flap or cloth to turn
VIII re thu slicing is to begin. Cut the
ham for broiling in whole slices as thin
as very sharp knife will cut it. Keep
the ham rs cold as possible. Warm ham
will not cut RS easily as chilled meat.
|
over the ham and pin it securely in
place.
A boiled ham should weigh about
seven or eight pounds. Heavier hams
are not as likely to be tender. Wash and
scrape the ham thoroughly and put it in
to cold water over night. In the morn
ing wipe 1t off and put it in n large ket-
| tie of cold water. Bring it slowly to the
boiling point and let it boil slowly until
| dcne.
The time will depsnd on the weight of
ham and its tenderness. When done take
it up and set away the pot, with the
ham and the liquor in which it was
cooked around it. lie careful TO put it in
place where it will cool rapidly, but
not where it will freeze. The open air is
| the best piacs. Cooling ham in this
way insurss its being moist and juicy.
| If it is to be served hot, take it up after
it has cooled in the liquor It was boiled
in for ls hours. Skin it, dot it with coin
dots of pepper, dredge it thickly with
l,x, he III