Middletown transcript., 1909-08-21

more quickly tllan wood and cost fdlha
ing.
Mouse traps should be 4horoaghl,
sealdsd and aired after every three Of Ion
captures, ri if this Is not done they viii
be practice useless
To set delicate colors IN embroidered
handkerchiefs, soak them before wash
ing for ten minutes IN 5 pailof water ints
which desssrtspoonfbl Of tnrpentine
has been stirred.
| Cloudy mirrors should never be seen ID
a house. Rub them with cloth wrunp
out in cold water and dipped in dry
whiting, and then polish them with q
dry duster, and they win bring you credit
Instead Of disgrace
When washing silk use warm, but moi
hot water. Iu the rinsing water add .
tablespoonful of methylated spirit to each
gallon, and the silk will look bright and
new. Iron with rather cool iron, OF
the silk viii become stiff and papery, and
be permanently spoiled.
Dust silk with piece OF velvet, not a
clothes brush. The velvet does the work
thoroughly and without iBiuriDg the silk.
Toshrink new flannel soak il for twenty
four hours in cold water. Hangit on the
line, without wringing, to dry. Then
make it up into garments.
Boiled starch is much improved by the
addition Of little salt or little dis.
solved gum arabic.
When you have cleaned until you are
tired and rust still rem ains on nickel-
plated faucets or steel knives, before
throwing away The knives and having she
faucets renicklsd. try saturasing The spots
with kerosene.
II you want to keep Hsh, never put one
on top Of another. Wrap each fish sep
arately in a clean cloth wrung out of
cold water in which some salt has been
dissolved, lay ii on a dish and keep il
in the coolest place available.
When the skin burns and is harsh to
the touch it does not need water. It
should be Cleanssd with cold cream and
wiped with soft cloth, then sponged
with a mild solution of benzoin and
alcohol.
The use OF cold, fresh water on the skin
is invigorating at times, but it is not good
for it except on occasions. It always
hardens the cuticle and gives it rough
lock that is far from dainty. All the
rest of the body stands cold water better
than the delicate skin Of the face.
In washing the hair avoid strong soaps,
alkRlis such as soda and ammonia, and
too much hot water. These all dry up
natural oil and make the hair harsh, dry
and given to falling.
Depend on regular brushing Of the hair
rather than on tonics. Ten minutes stiff
brushing twice day will do wonders for
thinning hair. Keep the hair absolutely
clean. This may be assisted by dry
shampoo II 3 wet one cannot be given
frequently.
For dry shampoo powder the hair
and scalp well and brush until every par
ticle of powder is gone.
Hair should always be thoroughly dried,
as the mingling Of water with natural oil
causes fermentation, which means dam
druff and falling locks, So long as the
scalp moves freely over the skull there
is hope for the bald head.
4 Be particular not to use the brushes
and combs of another, and see that you
do not use your own when in an ineani-
tary condition. Do not burn your hair,
twist it into tortuous knots; strain it back
from the temples or wear it always in the
same coil.
A mop wringer which is adjustable to
any pail makes possible the use of very
hot water or strong cleansing fluids. The
wateris pressed from the mop by means
Of a lever and a woman Of little strength
can use II easily.
There is'a bread-maker on the market
now that makes the "kind mother used
to make look to its own for laurels The
results Of using this are sweet, Whole-
sotne fina.orainad shread
A covered roaster does away with the
need Of constant basting.
Among the smaller conveniences which
tighten kitchen work immensely are as
bestos mats. metal kettle scrapers, rub
Der plate cleansers, scrubbing brushes for
cleaning vegetables, vegetable slicers and |
apple parers.
A cream dipper is new contrivance
for separating the cream from the rest OF
the milk.
A simple freezing device is made from
a thin double-walled vessel with capac-
ity for Eve gallons. The space between
The two walls is about an inch wide. Car
bonic acid is indueted to tue inside vessel
by means Of tubes, and greatly facilities
lie freezing process. Water may be
irozen in one minute, and meats and
fruits can be chilled in q few seconds in
Dne Of these apparatuses.
Try baking q pie shell and filing il
With apple sauce covered with whipped
cream.
Dip slice of ice cream in melted choo-
plate before serving Or eIss put il IN
santaloups and earnish with cream
Use chocolate creams for cake iillins
or place them on top and frost eli over
Try making layer hickory qua cake
md fill and cover it With whipped egoan.
a royel way to serve pineapple Il %
sut The top and bottom from the fsuis
sut around the eide. clip Qua She eantts
and pile the slices up With powdered
sugar, cut down ths aids Of the pple
shell, repIaos tho sliapss chen