Jasper Republican, Volume 1, Number 35, Rensselaer, Jasper County, 14 May 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Rsincn Heart op Beef.—Put the heart into warm water to soak for two, hours, then wipe it well with a cloth, and after cutting off the lobes fill the inside with a stuffing made of finely-cßopped cold beef or veal, or bread crumbswell seasoned with salt, pepper and Savory herbs; fasten it in by means of a needle and coarse thread, put it in a baking dish with a little water in a moderate oven, keep well basted with beef dripping, bake for two hours and serve with a good gravy and red currant jelly. An English journal, in reply to an inquiry, says: “ Canaries are made highcolored with the free use of cayenne pepper in their food. Some breeders mix it with egg and biseuji; others use it in a cake, with Which they freely feed tite birds during the whole of the molting period. To one egg, when hard boiled and chopped fine (or it' may be more effectually done by pressing through a slave), add two teaspoonfuls of cayenne, pure, and mixed well together. Then add one small biscuit, reduced to a powder. Mix the three ingredients together and supply your (say some half-dozen) birds with the diet two or three times daily. No green food during the molt. The more of the pepper food the birds partake of and the less of seeds the deeper the color of the plumage will be. You need not fear your birds feeding upon the above food. Commence with the pepper diet. when the young have attained the age of six weeks. There will be no necessity to put the whole of the young birds upon the cayenne diet. Select for the purpose the boldest and most likely-looking cock birds. Young canaries bred from pepperfed birds will not be high-colored in first or nest feathers. To make them highcolored they must be molted upon cayenne.” * Javelle Water.—Take two pounds washing soda and two pounds chloride of lime, place them in a hot stone jar and pour over them two gallons boiling water, then place over it a thick cloth and a board with a stone upon it. Let it stand twenty-four hours, stirring two or three times. When quite clear strain it through bed-ticking on thick flannel, rinsing out immediately to save the cloth. Then bottle close for future use. It is excellent to remove fruit and vegetable stains and perhaps some others, but avails nothing with ink and iron rust. It is intensely alkaline and therefore it affects acids principally. A half-pint in three or four pails of boiling water will whiten tablecloths beautifully. Any small article that is to be thoroughly treated should be washed and' boiled first, then it may be dipped In the javelle water, let It stand three or four minutes, watching it very closely and removing it the moment the stains disappear. If there is yet a faint outline of the stain that will often come out in the subsequent treatment. Do not let the fabric be in more than two minutes, as there is risk of disorganizing it Then throw it into the hot water, let it stand a few minutes, rinse thoroughly in two or three waters and hang to dry in the sun. Do not let a drop of it fall upon colored cloth, and if it falls upon any dry clotlj wash out immediately or it may eat a hole. Do not keep the hands in it long, say half an hour, or it will remove the cuticle.— lnter-Ocean.