Year: 1877

Some Prdctifdt Adrice about Putting


atray Hootens-a Batch o.. Tooth


some Recipes.


It IS well worth the trouble TO have
this thing of putting away woolens right
ly done. We do not believe in using to-
bacco for the purpose, for we have known
of carpets being greatly injured by
moths when perfect line of the tobacco
leaves was placed around the edge for
protection. A line of salt around the
edge is better, ard good sweeping now
and then is the best preventative for tie
rest. Persian meet powder, too, is very
efficient. If carpets are raised and well
beaten at the proper season of the wear
and that Is during the spring house
cleaning, there win be little danger of
moths; but bia .kets and woolen cloth
ing laid az Cough the summer are
APT -s@e-1<s1 depredations ot the
illliA>zz- sls.2-af.-thc moths in
the fall. If the miliess have left no eggs
in the woolens, anything that will keep
them away is all that is rtquired-Iinen.
box closely pasted up, or wen news
paper closely pinned around rae articles.
but the mischief is done before the ar
ticles are put up, and Ne fail to 5islodge
the millers' eggs, or we must apply
some odor strong enough to kif the
moths as they come from the eggs. Brush
the articles very briskly with a
whisk broom, then do up with camphor
or black pepper in a linen cloth or news
paper The old-fashioned way to pre-
serve woolens was to keep a large whisky
hogshead for the express purpose, and
use it for the same purpose year after
year. 1t will hold the blankets and all
the woolens of an ordinary family. Ii
should ke kept in a dark, ccol place, and
well fastened up. IL should not be
washed, but merely wiped dry before be
ing used. The 9dor of the whisky is the
preserving quality, and the idea is not a
bad one.


SOUTHERN MODEOF PREsERYING ORANGES


Boil the fruit whole in soft water un-
til you can easily run straw through
the skin; clarity three-qusrters OF a
pound of sugar for every pound of fruit ;
take the oranges from the water, pour
over them the hot syrup and let them
stand in it one night; next day boil
them in the syrup till it Is thick and
clear; then take them up and strain the
syrup upon them. 1t is one of the few
varieties of sweetmeats, with the making
of which we are not familiar, but we
have been given some orange preserve,
made after thisreceipt, in South Carroll
ma, and it was just splendid-transpar-
ent and delicious


The following common delicacy, pre-
pared from onnges, We accidentally
omitted in fomer chapter:


ORAN5E WATER ICE.


To four pounds of best Loaf sugar, al
low one quart * water and four dozen
large, ripe, deep-olored oranges; having
rolled the oranges on the table under
your hand, to increase to quantity of
juice, wash and wipe hem dry; take
pieces of the suga and rub them on half
the oranges till yOI have taken of, on the
sugar, their yellow rind; then put that
sugar, with the remainder, into porce-
lain kettle and pour on one quart of
water, into which has been beaten the
white of an egg; when the sugar is quite
melted, set the kettle on the fire and boil
and skim till the scum ceases to rise and
the yellow of the orange is quite dis
solved; then stir in gradually the juice
of the oranges and whom all is in, take it
at once off the fire, lest the flavor of the
juice should:be weakened by boiling. Let
it cool, stirring it well; put in a com
mon freezer and freeze. Ifno freezer is
to be had pail surrounded by ice and
salt will answer the purpose. 1t should
be set in as cool a place as possible, ard
flannel thrown over all to confne the
cold air.