The National tribune., 1908-10-29
By sENoRA SARA.

several times by sousing 1t in gasoline
after You have rubbed white soap upon
grease spots. if there are any. Let it
lie in the gasoline for half an hour;
then dip it up and down and swirl 1t
around in the liquid. Take it out, shake
off the adherent drops and hang in the
wind to dry. When you are ready to
iron it, cover with fine, thin white
cloth and iron thru this. Beware of
using gasoline near fire.
Moths fly into closet, a drawer or
a room when the door is open. or are
taken in with garments that have
picked them ND outside of the closet,
ETC. Therefore, it is impossible to make
the receptacle moth-proof. The insects
may be llindered from breeding in the
cracks by making all the joints of
shelves, walls and door very tight. After
all, you must depend upon frequent
airings and cleanings to keep out the
invaders. If you can afford to have a
closet lined with red cedar II will be
practically free from moths. They will
not breed or live in it
This is said to be sure exterminator
of bedbugs: Into pint of wood alcohol
put five cents WORTH of corrosive subli-
mate. 1t will be ready for use in 10
minutes. Put the mixture into a sew
ing-machine oil can and squirt it into
all the crevices of the bedstead and
around the loose boards in the room.
Do this every day or so, and In two
weeks you will not be able to find one
of the miscreants. great or small
Be careful not to let it run down upon
the vanished sides of the furniture, as
it might streak it. 1t is hard on the
varnish. The corrosive sublimate is in
granules, like oxalic acid. Insist upon
having this remedy, and don't be per-
suaded into buying something lust as
good"
Any woman with a particle of respect
for her own digestion or for that of her
family shrinks from many of the condi-
ments of commerce. There Is no doubt
that houses are to be found which use
pure materials in the manufacture Of
pickles and sauces, and the pure-fOod
law threatens them with penalties If
they fail to state on the printed labels
marking their articles the exact COM
ponents of their products. At the same
time, some of us are skeptical enough to
suspect that there may be some fashion
of evading the law, and putting into
the pure pickles" something we would
not knowingly admit to our stomachs.
So it resolves itself into this-that IL
we are to eat pickles and catsups and
similar appetite-ticklers we must make
them at home. and know what they
contain.
So here is a good recipe for "pickel-
ette:" Peel and chop one white cab
bage and six large white onions Place
them in a large crock in alternate lay
ers. sprinkling each with little salt,
and leave them for "a hours. The fol-
lowing day heat together to boiling half
pound OF brown sugar. pint of vine-
gar. a teaspoonful each of powdered
alum and turmeric. ground allspice.
mace, cinnamon. mustard, black pepper
and celery seed. When boiling pour on
the cabbage and onion and leave for "a
hours. Drain off the vinegar, bring it
70 the boil again and pour once more
over the cabbage. Repeat this three
times, and on the fourth day put all to-
yether in the preserving kettle, boil five
minutes and pack in small jars.
And here is another for chow-chow:
Half pint of string beans. six green
omatoes, sliced; one pint small cucum-
oers or gherkins, one cauliflower, di-
yded into clusters; two medium-sized
ucumbers, sliced; half pint small
,nions, peeled four small long red pep
.,ers. Arrange layer of the vegetables
n a wide-mouthed stone crock and
strew with salt. On this put more
egetables. then more salt, and continue
n this order until all the materials are
Used. Pour on cold water enough to
cover, keeping the vegetables from
floating by placing an inverted plate
upon them and holding this down with
clean stone. After three days drain
off the brine, wash the pickles in fresh
water, put them in soak again, but in
unsalted water this time. and leave
them in this Tor "a hours
Prepare pickle vinegar by putting
over the fire altogether gallon of vine
gar. a teaspoonful each of whole
cloves, whole mace. white mustard seed.
celery seed, grated horseradish, whole
black peppers. three tablespoonfuls Of
ground mustard. two teaspoonfuls of
turmeric, and a cup and half of brown
sugar. Bring all to boil and put in
the pickles. which should have been
carefully looked over and all soft or
decayed rejected. Simmer for five min
utes. take out the pickles with perfo-
rated spoon. put them into a stone jar
and pour the boiling vinegar over them.
When cold put into jars and seal. Ripen
three or four weeks before using.