Year: 1877

OCCA 1IllO plcCcS IH0 SlLS LII d SUQdll CFan- l berry, put it into a stone china bowl and pour over it one pint of very cold

 water; let it stand in a cool place for

 an hour or so. This brings out the

 juice. Fit the bowl into a saucepan of

 water that will allow the bowl to rest

 in it without quite touching the bottom,

 and steam it in this way for. two hours. Do not strain the liquor, because this

 process will remove more or less of the

 little particles of beef, which are very

 essential to the, value of the tea. Pour

 and press all the fluid from the beef. It

 may be salted, and given cold or hot.

 Should there be any fat in the tea, set

 aside until perfectly cold, when it can

 all be removed from the surface in a

 flake. 2

 For child use two pounds of beef; forA baby one pound to the same

 amount of water. In case the patients

 stomach is very irritable, so that large quantities cannot be borne, you may resort to beef extract for nourishment: {:

 1t is more concentrated article of food

 but not nearly as palatable as rich beef

 tea. Beef extract is made of lean beef

 cut in small pieces, and put into bottle

 without any water or anything else.

 Set it into kettle of water which is to

 be kept boiling for two hours. Remove

 the bottle, subject the meat to light

 pressure to remove the fluids, and sea-

 son with salt.

 A NEW WRINKLE IN SWEEPING CAR

 PETs.-ln all our experiments, we have

 found nothing so safe and serviceable

 as molstened bran. Instead of stopping

 to clean the broom every few minutes,

 sweeping the carpets with bran not only

 cleans the carpets, frees it almost en-

 t1rely from dust, but keeps the broom

 clean at the same time. 1t must be

 moistened only enough to hold the par

 tlcles together. If too wet, there are

 the same objections as to each of the

 various ways above mentioned. It will

 leave the carpet so damp that the dust Which will settle over it will deface the

 carpet more than it will clean it, Be sides, it makes the work much harder.

 because the bran becomes heavy with

 much moisture. Distribute the bran evenly over the floor, and then sweep as usual. The bran SCOUTS or cleans the

 whole fabric. Very little dust is made

 when sweeping with it. and scarcely l any settles after the work is accom- plished, because every thread, bit of paper, lint or dust, is gathered into the | mass Of bran that is moved over the floor, and is so thoroughly incorporated | with it that it cannot be easily separated. carpets swept in this manner gather very little dust, as will be plainly seen whenever they are taken up for shak- ing.

 WoMEN's BooTs.-The Journal or chemistry points out a grave error ill measuring women's feet for boots. It says kid gloves although worn continu- ally never cause bunions, since the kid stretches to the hand, but in the manu- lecture of boots, especially ladies' boots, unylelding canvas is used for lining SO that the leather is prevented from stretching and from showing the true shape and size Of the foot. Feet en- large when bearing the weight of the body and also toward evening, hence Doot made from a measure taken when the foot is suspended in the air and in the morning is too small for the foot In the evening. Women's feet are gener- ally measured in the air, but mems when they are standing on them. The hlgh heels worn on ladies boots too. cause them to be always walking down hill, however level the path may be, thus driving the foot more and more to the front.'

 A PUTTY REMEDY FOR BADLY FITTING DooRs.-When blinds and doors do not close snugly, but leave cracks through Wmch draughts enter, the simplest remedy, recommended by the Building Commissioner in Dresden, Germany. MT. Shuetse, is this: Place a strip of | putty all along the jambs, cover the edge o1 the blind or door with chalk, and | shut 1t. The putty will then fill all | spaces which would remain open and | be pressed where it is not needed, while | the excess is removed with a knife. | The chalk rubbed on the edges prevents | adhesion, and the putty is left in place, | where it soon dries and leaves a per fectly fitting jamb.

 WHEN AND How TO EAT FRu1r.- When fruit does harm it is because it is i eaten at improper times, in improper quantities, or before it is ripened and | it for the human stomach. A distin- guished physician has said that if his patients would make a practice ot eat ing couple of good oranges before breakfast, from February to June, his practice would be gone. The principal evil IS that we do not eat enough of fruit; that we injure it's finer qualities with sugar; that we drown them in cream. We heed the medicinal action of the pure fruit acids in our system, and their cooling, corrective influence. -NedtcGt Journal.

 TO COLOR BLACK.-Four ounces cop peras, and one ounce haywood extract to each pound of goods; dissolve the copperas in water sufficient to cover the goods; wet them in clean water before putting them in the copperas water, to prevent spotting; boil them in the cop- peras water about 20 minutes; take them out, rinse in clear water first. then wash in soap-suds till it seems as soft as before 1t was put in the copperas water; then put it in the logwood dye, and let it boil about 20 minutes; take out, and let it dry; wash before it dries, or after, as is most convenient; it will neither crock, fade, nor grow rusty.

 VEGETARIAN HoTcH PoTcH. - Four large turnlps, one pound of carrots, one onion, one lettuce, and parsley. Put four quarts of water into a pan. set it on the fire, and put in the carrots and turnips (part of which must be grated ana the remainder cut in small pieccesl With other vegetables Gall cut smalD: season With pepper and salt, adding a | small piece of soda, with quarter of a pound of good butter Cor three table spoonful of olive oiD, and let all boil we'll together slowly. Other vegetables may be added. Eat with bread or toast.

 GREEN ART1cHokEs FR1ED-Cut { couple of green artichokes into eight or more quarters, according to the size of the artichoke, and trim of all that is uneatable from each, putting them as they are trimmed in cold water, with the juice of lemon squeezed into it, to prevent their turning black. When the quarters are all done, dip them in batter, made with flour, oil, water and eggs; see that each piece is well coated ( with it, and fry them in plenty of boil (