Year: 1867




of coffee take one egg and bea, it we'll
When the coffe is nicely Drowned and
cool enough not 10 cook the egg, pour the
egg over it, stirring it until every kernel
is coated with varnish, and let it stand a
lew minutes in warm place until it dries.
This will prevent The escape of all aroma,
is not affected by moisture, and the egg
helps settle the coffee when il is ground
and stepped. ."-[This is the good old
way Of our grandmolhers.


TO WASH MERINoEs.-An old merino
may be made TO look as good as new by
first ripping 10 pieces the skirt, and after
wards washing each breadth separately
in wsrm suds, being careful TO rinse only
in clean warm water suds. Cold water
after warm will shrink any kind of wool
en- goods. Iron while quite damp on The
wrong side. Afterwards fold once dou.
Bile on the right side. placing over it
clean newspaper, and iron with very ho,
fiat iron, in this nay making the seam
fold in all new double.folded goods.


To MAKE COOP SoAP.-Pour four GAL
Ions of boiling water over six pounds Of
washing soda and three pounds of un-
Stacked lime; stir the mixture well and let
il settle until it is perfectly clear. II is
better TO let il set all night, as il takes
some time for the settlement 10 settle.
When clear, drain the water off, pu! six
pounds OF fat with it, and boil for two
hours, stirring it most of The time. If it
does not seem thin enough, put another
bucket of water on the grounds, stir and
drain of, and add as is wanted to the boil
ing mixture. lis thickness can be tried
by putting little on plate 10 cool occa-
sionally. Stir in handful OF salt Just
before taking off the fire. Have tub
ready soaked 10 prevent the sosp from
sticking, pour il in and let i, sci till solid,
when you will have from the above guam
tity Of ingredients, fortU7Poomds Of nice
,Uhite soap, at a cost Of about t,CO cents
per pound. Housekeepers, Try ii


To CLEAN CRATES, IIEARTHs, SIDES,
&c.-Boil a quarter of pound Of the
best black lead in pint Of weak vinegar
and water, adding teaspoonlul Of brown
sugar and a bit Of soap about the size of
a walnut. When this is melted, first
brush of all the dust and SCOT, and then
with painters brush wet the CRATE, etc.
As soon as it begins 10 dry rub 10 bright
ness with a siiffish brush, such as shoes
are polished with.


TO REMOVE SUNBURN.-Milk Of al
monds made thus: Take Of blanched Bit
ter almonds half an ounce, soft water half
a pint; make an emulsion by beating The
almonds and water together, strain through
a muslin cloth, and il is made.


How TO Day NICE FRuIT.-The wealth
er should be dry and warm and the fruit
perfectly ripe; slice il thin and spread on
boards, or mats made of coarse white oak
splits. If spread carefully, each piece
separately, it will be dry enough 10 put
in baskets or bags in the evening; but it
will be necessary 10 put them out in The
sun occasionally to prevent molding. or
worms getting in. Stone fruits will take
longer 10 dry. 1t is always best to peel
the fruit at night, SO as 10 put il out early
in the morning. A good hand can peel a
bushel at night with ease. Fruit dried
in this way is of light delicate color. II
should never be allowed 10 remain out in
the dew, as that makes it very dark and
Injuries the flavor.


To MAKE TOMATO WlNE.-Take small
ripe tomatoes, pick off the stems, put
them in basket or tub, wash clean then
mash we'll and strain through linen rag;
"a bushel will make five gallons pure)
then acd two and half TO three pounds
of good brown sugar 10 each gallon then
pu, it into cask and let II ferment as for
raspberry wine. If two gallons Of water
be added 10 each bushel Of tomatoes the
wine will be as good.


RANCID BUTTER.-The following me III.
cd of freshening butter is printed IN
number of papers $50 pint OF water
add thirty drops (about half teaspoonful)
OF liquor Of chloride of lime. Wash in
this two and half pounds Of rancid but
ter. When every particle Of the butter
has come in contact with the water, let ii
stand an hour or two; then wash the but
Ter well in pure water. The butter is
then left without any odor, and has the
sweetness Of fresh butter. These prepa-
ralions Of lime have nothing injurious in
them" One writer says 1--WE obtain
ed some Of the mos, rancid butter, and il
was bad enough for any stomach that had
more sensibility than a wagon wheel.
We docIoreG it as per recipe, and when
placed on the table along with new, good
butter. very able judges could not dislin-
gunh which was the new butter"


CANNING FRUlT.-Take glass cans,
with glass covers if possible, and put half
lea cup of cold water in each quart can
and then fill up with hot water. Put
covers and gums in hot water also. Then
scald the fruit in large tin pan with juice
or water enough 10 cover it and having
emptied the cans, fill up with the hot
fruit and let them stand until the hand can
be held upon them without burning,
Then cut piece Of writing paper, the
size OF the mouth of the can and put IN