Year: 1879

"
apartments in the house should be aired
every day. Beds should be opened every
morning to the sun, and to the atmosphere.
Do not be in too much haste to get the
chamber in order. Let the sheets and
blankets be spread over separate chairs,
the mattresses lifted apart, and the pure 4
morning air be allowed to get into every '
nook and Granny of the room, before the
beds are made Better endure little de-
lay in getting the house in order, than loss v
of health.


MICE AND MIRRORS.


A correspondent writes I" l do not think
it is generally known that rats and mice
will 60 into a trap much more readily if a
piece of looking glass is put in any part of
the trap where they can see themselves.
They are social little creatures, and where
they can see any of their tribe they will 60.
am quite sure of the effect the looking
glass has. as | properly baited my trap for
a whole week without being able to coax
one of the depredators in; but the first
night after putting in the looking glass, |
caught two-one very large and one small
rat; and every night since the device has
made one or more prisoners"


ExCELLENT PROTECTION AGAINST RUsTING.


For farm implements of all kinds, having



forks, and other household apparatus, in
deed for all metals likely to be injured by
oxidation or "rusting," we know of no
simpler, more effective application than
that furnished by the american AgriculttriSt
by the late Professor Olmsted, author of
Olmsted's Natural Philosophy, etc. He
used it on air-pumps, telescopes, and vari-
Gus other apparatus. Take any quantity of |
good lard, and to every half pound or so
add of common resin {" rosin ") an amount |
about equal to half the size of an egg or
less-a little more or less is of no conse-
quence. Melt them slowly together, stir |
ring as they cool. Apply this with cloth |
or otherwise, just enough to give thin |
coating to the metal surface to be protected |
1t can be wiped off nearly clean from sur
faces where it will be undesirable, as in the
case of knives and forks, etc. The resin |
prevents rancidity, and the mixture eX-
cludes the ready access of air and moisture.
A fresh application may be needed when
the coating is washed off by the friction of
beating storms or otherwise. This single
recipe will be worth many dollars to any
one in the long run. There was talk of
patenting it at one time, but Professor
Omsted gave it to US to be published for
the general public good.


CHEESE sTRAws.


Ingredients-Two ounces of butter, two
ounces of -four, two ounces of grated Parme
san cheese, one egg, salt, and cayenne
pepper. Time required, about twenty
minutes. Put two ounces of -four on a
board, and mix into it half a saltspoonful of
SALT and a quarter of a tablespoonful of
cayenne pepper; take two ounces of Par
mesan cheese and one ounce of Cheddar,
or some other strong cheese, and CRATE
fba,p1 IN n Opo rIlh tho 0haocn ann
ounces of butter into the flour; now mix
all the ingredients together with the yolk
of an egg, into a smooth, stiff paste; flour
the board and the rollingpin, and roll out
the paste into a strip one-eighth of an inch
in thicknes, and five inches wide-the
length the cheese straws are to be; now
take a sharp knife, dip it in flour, and cut
the paste into strips one-eighth of an inch
wide, so that it will be five inches long and
one.eighth of an inch in thickness take
two round cutters, dip them in -four, and
cut little rings of paste; take a baking
sheet and grease it with butter; put the
cheese straws and the rings on the baking
sheet, and put them into hot oven-the
heat should rise to 24Oo-for ten minutes :;
look at the cheese straws occasionally and
see that they do not burn; they should be
of q pale brown color when done. For
serving, take the cheese straws off the balI
ing sheet, and put them through the rings
of PASTE like bundle of sticks.


IRISH STEW.


One and a half pounds of canned meat,
one and half pounds of potatoes, half a
pound of onions. Time required, about one
hour To make an Irish stew Wash one
and half pounds of potatoes we'll in cold
water, and scrub them clean with a scrub
bing.brush. If the potatoes are not very
good, or in any way diseased, take sharp
knife, peel them, and cut out the eyes and
any black specks about them but it is
much better to steam or boil them in their
skins. Fill a saucepan with hot water, and
put it on the fire to boil. Peel half a
pound of onions. When the water is quite
boiling put the potatoes in steamer and
sprinkle them over with salt. AS the
onions are to be eaten with the potatoes,
put them in the saucepan of boiling water,
and they can be boiled while the potatoes
are being steamed. Place the steamer on
the saucepan of boiling water, and cover it
down tight to keep the steam in. Let the
potatoes steam and the onions boil for half
an hour. Now open the tin of canned meat,
take one and o half pounds of meat out OF
the tin and cut it in slices take fork and
put it in the potatoes and onions to feel
if they are quite tender; when they are
suthclently cooked take the potatoes out
of the steamer, put them on a board, and
cut them in slices take the onions out OIL
the saucepan, put them on a board, and
cut them in slices take large saucepan
put in layer Of potatoes, then a layer o.
meat; sprinkle little pepper and salt ovel
each layer Of meat for seasoning; pour hal
pint of warm water into the saucepan
put it on the fire, and let the meat anC
vegetables simmer until they are thoroughly
warmed through.


find that six bushels of peas are equa
to ten bushels of corn for fattening M
hogs, and that peas yield larger numbe
of bushels to the acre than corn.-Toront
G'oJe.


Lime on land sown to wheat hastens tn
maturity Of the crop. Professor Johnsto
say . the same is true of nearly all our Gu
tivated crops.


To save the posts from decay dip th
ends to be set in the ground in petroleum
paint or char them. They will last fC
thirty years.