The Caucasian. (Clinton, N.C.) 188?-1913, 1899-08-03
Ventilation l,Y Window.

Ventilation ky Windows.
No set rules can DO given as to
whether windows should be opened
from the top or from the bottom. This
will depend entirely upon whether
the window, when opened, is intended
for an outlet or an inlet. When the
wind is not blowing, windows should
be opened from top and bottom. In this
way the air of the room if it is warmer
than the outside air, will rise and pass
out at the top, the outside air being
heavier will flow in at the bottom. In
summer, when the air of the room is
cooler than that on the outside, the
current will be reversed.
When wind is blowing and the room
contains windows on opposite sides of
the rooms, the windows on the wind
ward side should be opened at the top
and the one on the leeward side at the
bottom. This current as it passes
through will have an aspiring power
to draw the air of the other parts of
the room toward it. Admitting the
cold air at the top, and letting the foul
natural theory of ventilation as before
described; but it must be remembered
that here the force of the wind is
utilized instead of the unequal weights
of columns of hot and cold air.
If the windows are. as more fire.
quently occurs, on two adjacent sid es
it is generally best to make the pri n
cipal top openings on the side of the
strongest winds and the principal
bottom openings on the remaining
side.
When the windows are all on ono
side of the room it is generally better
to make the principal opening at the
top and d smaller one at the bottom.
The force of the air admitted through
open single windows may be partially
checked by fastening piece of board
to the top sash and extending into the
room obliquely upward so as to retard
its foil on the heads of the occupants.
Recipes.
Steamed Raisin Pudding-One cup
full of seeded raisins, one cupful of
molasses, one cupful of sweet milk,
one-half cupful of butter, four cupfuls
of -four, and two teaspoonfuls of bak'
ing powder. Steam for two hours
and serve with rich sauce.
Baked Rhubarb-Cut two pounds
of rhubard into half-inch pieces, put
them into porcelain basin, add hall
a cupful of granulated sugar, cover
thickly with fine bread crumbs and
pour in Sufficient water to cover abou
two-thirds. Bake in a quick oven fo1
about half an hour.
Torche De Bnuf-Mince the boiled
beef, fat and all, rather fine; add salt
pepper, pounded cloves, little thyme
aud some finely chopped herbs, par
sley, chervil, etc.; stir into this tire.
whole eggs and some thick fresh cream
This may be baked in q border mold
or in a round tin, with tin or gall
pot set in the centre to give the shap,
of ring. Serve with tomatoes fillet
up in the middle, and any good thicl
sauce, according to taste.
Compete of Pears-Pare and cut on
dozen nice, ripe pears into halves; re
move the core and put the pears il
cold water with the juice of one lemon
place a saucepan with one pint waite
and one cupful sugar over the fire
add the thin peel and juice of on
lemon; when it boils put in the pear
aud boil till straw will pierce throug
them easily, then pour them in dish
when cold drain off the liquor and bo
it down to one-half; remove, and whe
cold pour the syrup over the pear
and serve.
Green Pea Pudding-Put one-ha
pint of green peas in a pudding dis
with four well-beaten eggs, one tabl
spoonful of finely minced ham, or
tablespoonful of butter, two tabl
spoonfuls of -four aud pepper and So
to taste. Mix all we'll together an
add sufficient milk to make the pu,
ding of the consistency of thick bate
Pour into buttered mold, tie dow
tightly with Toured cloth, place
boiling water and boil for two hour
.. turn out on dish and serve hot.
Sicilian Sorbetto-Mash one qua
peaches, fresh or canned, through
,, sieve. Add one pint strained orans
.. juice. Boil one pound sugar and OIL
quart water five minutes; when CO
.. add to,fruit. Turn into freezer al
pack same as ice cream, turn cral
slowly till dasher turns hard. Add
well-beaten whites of two eggs, tv
tablespoons powdered sugar, reno
dasher and stir into so,hotto II
we'll and smooth down. Repack al
stand away two hours. A very pop
lar dish in the East, not only deli,