Rensselaer Republican, Volume 18, Number 33, Rensselaer, Jasper County, 22 April 1886 — HOME, FARM, AND GARDEN. [ARTICLE]

HOME, FARM, AND GARDEN.

Topics of Interest to the Housekeeper, Farmer, Stock-Raiser, Poulterer, - and Hnnerymuk " - ” flints on Parlor Decoration, Kitchen Science, the Preservation of Health, Etc. AGRICULTURE. Mixing Paris Green. Most of the failures in umiig Paris green come from imperfect mixing. The wprk is worth ihore than the poison, so the strong temptation is to put iii a larger quantity of the latter and work it loss. --,1., —:_. Mixing- Phosphate with Manure, Barnyard manure is commonly deficient in phosphate, which is one reason why the two kinds of fertilizers go so well together. There is one advantage in mixing phosphate in manure heapß, as the fermentation which takes placo makes tho mineral manure more soluble and available, In soil deficient in vegetable matter phosphate often becomes insoluble before it ckn do any good *' —f Ttro-Kowed Barley* The two-rowed variety of harley malts more Blowly than the six-rowed, and therefore is not in demand for brewing purposes until cool . weather comes in the fall, when the malting can be done more slowly without injury. In Bowing it at the same time with six-rowed barley, tho latter will be sprouted and up two or th’reo days earlier. But the slowness of rna- . tuning of two-rowed barley has its advantage. It almost always produces a heavier berry, and tho harvesting is delayed until wheat harvest cau.,be completed. * The six-rowed barley should generally be cut before wheat A Seed-Bed fgr Grain. In fitting corn and totato stubble for oats and barley, time may be saved and a better seedbed obtained, writes a correspondent of tho Country Gentleman, by merely cultivating the soil to a depth of three or four inches, and dispensing with deep plowing. I tried this plan .a year ago both for barley and oats, aud of bar-. ley I never grew a larger,prop than by this method. I used the gang plow, turning three furrows ffom three to four inches deep. At a greater depth it needs three horses to do goocT work, but if tlio ground is level enough I think three inches is deep enough. It is bettor to uso this kind of plow than the spring drag, for in all stubble ground there are numerous small weeds, which might escape anythiug but complete, though shallow, subversion of the soil. But I would not have my com and potato Btubble plowed deeply for spriug grain, if anyone would do the work for nothing. Every farmer has noticed the fine tilth of naked laud for two or throe inches near the surface,, where Repeated freezing aiul thawing have pulverized it This tine soil makes a rich seei-bed, and to this, as much as anything else, are due the fine crops of oats and barley sown on fallplowed land. When this is replowed deeply the richest soil is turned under, where the plant does not easily or quickly get hold of it. Fall-plowed land is" seldom, if ever, replowed in the spring. It is fitted for seeding with the drag or cultivator only. A coon or potato stubble is in just the same position as fallplowed land, except that around the hills of corn these is, even with level culture, a little elevation which requires to be smoothod down. A spring-tooth drag.does this perfectly; it can be put ou before the ground is dry' enough to plow. A half-day’s work, with a spring-tooth drag will let air and light to the soil, breaking the crust that has formed on the surface, and causing it to dry out much more rapidly. We do not want a deep seed-bed for spring grain, but a rich one. Nor should tho seed be put in deep. The drill wheels will sink in mellow soil two or three inches, and thus cause the tubes to bury the grain much deeper than the drill is set for. This is especially injurious when grain is drilled in a dry time, and heavy rauis follow after. The freshly plowed earth is in such a fine tilth that the drill buries the seed deeper tliau the farmer thinks. With a heavy rain compacting the surface, and exclud ng light and air, the seed perishes, or sends up a weak, spindling plant A rain after plowing and before drilling is generally deplored, as it prevents the seed be ng got in so early; but if the rain is coming, aud ospocially if the weather and soil be cold, tho seed will be better after than before ij, , Farm Notes. • ' The milk of the sow is richer than that of any other domestic animal. The careless fanner is always ready with an excuse lor coming to town. A whiter in the Rural Workman says a teaspoonful of coal bil poured into the wound made bf peach-borers in the body or limbs of trees is sure death to the borer. The model farm is a small farm. The larger the estate the less attention can generally bo paid to such high excellence iu all departments that will leave little to desire in any one department For the improvement of heavy soils lime should be used for the first dressing, and tho crop for the first season should be potatoes, tho second season oats, then corn, next wheat and then clover, commencing again with potatoes. • Barn owls are inveterate mousers, and iu summer time feed ou night-flying moths and beetles. Owls are valuable in destroying mature insects, thus preventing the laying of the eggs. Hawks eat mice, frogs, grasshoppers, ■ snakes, lizards, beetles, small birds, and various vermin, according to their species. The crow-is an omnivorous feeder, but eats less com than any other food. The proportion of hawks that kill chickens is small. The latest improvement in raising lima beans is to use brush about eight feet high, stuck like pea brush instead of poles, as commonly practiced. Plant in hills about throe feet apart in the direction of the rows, two or three plants to the hill, and the rows six or eight feet from each other. Cut off the tops of the plants when they get above the brush, and stop all the side shoots when they are two feet long.. Tho. vines are much better exposed to the sun and air in this manner, and’ far largor crops are Baid to be matured than by polling. A whitewash that will not run off is made by slaking one-half buaHel of lime with boiling water, keeping it covered during the process. Strain it and add a peck of salt dissolved in warm water, three pounds of ground rice put in boiling water, and boiled to a thin paste, one-half pound powdered Spanish whiting, and a pound of clear glue dissolved in warm water. Mix these well together and let the mixture stand for several days. Keep the wash thus prepare)! in a kettle, and when used put it .on as not as possible with painter’s or wEtewashor’s brushes. LIVE STOCK. Breeding Sows. The breeding sow should have a comfortable pen during cold weather, But it should not be made so close as to exclude- outward air. In the confined, ill-ventilated bed, the pig’s, health is impaired, and it is aH the more likely to catch coldpWhen it ventures out for food. A nearly uniform temperature is more important for the pig than for any other domestic animal, as they nave little outward protection. „.. Hereford Cattle. The Herefords appear to be steadily gaining in popular favor among Western stock grow- . ers, and but for the high cosiof fiure-bred and high-grade animals of this breed would be more generally, introduced. Seine of the enterprising ranchmen of Wyoming Territory have devised a plan by which tliev can get good grade calves ,at fair prices. They, place a Hereford bull in some dairy section in Ohio, and contract with such dairymen os have good stock cows to use him, and keep the calves during the summer in good feed, where pure water is plenty, giving thg calves all the milk of one cow. At weaning time the Western Btockmen take the calves at #K> each, shipping them kt once to their ranches. The Care of Horses. If those having the care of horses would study into the question of care and management it would condu -o to the well-being of the animals and.the profit of the owner. For instance, it has been stated, and widely copied in journals without comment, that .to give a horse sty In and grace he should be fed from

’ ! » ■ , ■ ■ • * „ colthood up in a manger ho high as to cause some exertion to reach the food. Nothing could *be wider of the mark aimed at If ah animal has not the physical conformation to give style ho cab never be mad& to assume a high Bead without impairing valuable points elsewhere. In fact if * high head could be given by feeding from a high manger, this would correspondingly depress the spinal oolumu behind the shoulders. Improved action and style are the result of careful training, and can only be developed measurably in any animaL In other words, you cannot even measurably change the conformation of an animal without in the same measure changing the center of gravity. Hehce stumbling and other disabilities. The hotab naturally chooses to stand with the fore feet somewhat higher than the hind feet Tor • the farm horse, especially, tho feed-box should be rather tow than high, and the manger, and not a rack to bo'reached up to, should hold the liay. The horse that works all day requires rest at night The owner who givos the best food, grooming, and -bedding to the animals under his care gets the most labor out of them for his money. Tho food and drink .should especially be clean and of the best. Not long since an item went the rounds that dusty or musty hav was as good as the host, if moistened’ with slightly salted water. The medication does not in the slightest alter tho bad qualities of the hay. The result of such feeding is windbroken, heavy hprsos. Musty hay is not even lit for decent stock cattle. In winter nothing about a stable is more economical than good blankets, to be worn jn the stable and to be carried with the team whenever driven, with which they may be covered when 0 standing. —Letting- down' the check roin going up-hill and easing tho rein when the horses are at rest should naturally be suggested to the driver. Yet how many are instructed to do so? It is attention to little things that brings profit, and in no respect.in farm economy aro many owners more dernict than in the care of teams of horses and mules. —Chicago Tribune. FRUIT CULTURE. The Plowing of Orchards. Whether orchards should or should not lie plowed must largely depend on provious management. Plowing should be the rule while the trees are young, and growth rather than fruit is desired But there is a wide difference in results, vkrying with the time when the plowing' is done. The usual aud correct rule is to plo'w very early in the spring. Some mutilation of tho roots’ is inevitable, but if it occura in early spring, before the leaves start, it is Speedily repaired. If later, growth is checked and the tree has less ability to put forth new roots promptly. In very rich soil the new roots get to work in furnishing food about midsummer, causing a succulent growth which will not endure tho winter. From this evil orchards plowed only when the trees aro dormant are free. One of the reasons why clover is injurious to orchards is that it ys not in condition for plowing under until the trees are in full leaf. It- is a great pity, for clover in so good a renovator of the soil that we naturally want to make it help to maintain the fertility of tho orchard. I think we can do this by lettinjfHhe. first crop of clover grow without check until Juue. Then, instead of plowing, cut the clover and let it lie on the ground as it falls. With a mower it can be left almost as evenly as it grew. Not only- does this clover help the trees as a mulch, but its covoring of clover roots effectually prevents in an orchard most of the new growth Whore tho trees are' large and close enough to form a heavy shade, this clover, with its first growth lying over its roots, will have no second growth. The clover itself will be doad, and its decaying roots can be lightly ploWm the following spring with great advantage to The trees. I have .a young apple orchard which for most of the time since planting has been kept under cultivation. Crops of corn, potatoes, and beans have within a year or two placed on partof the orchard with buckwheat Growth of the trees has until now been more _ an object to force early fruiting. But the orchard has now reached an age and size when it ought to produce two or three barrels of apples Sor tree. I think its growth needs checking > Induce fruitfulness, and I shall accordingly prepare after another year'to seed it with clover, taking off first a crop of wheat, which will bo sufficient check to induce the formation of fruit buds. It is remarkable how quickly a tree will respond to intelligent treatment for the production of fruit. Accident excepted, the development of fruit-buds in young, vigorous trees is accomplished by any means which chocks excessive growth. The instinct of reproduction in'plants is all the stronger when their own existence is apparently threatened. But on old trees once productive a period of unfruitfulness is almost always the result of slow starvation. An old tree has been riveted to one place for many years, extending its roots vainly in search of new supplies of food. In an orchard it almost certainly fails to find them, for its roots cross and interlace with those of other trees intent on a like object. If such orchards have been long kept in grass, it would perhaps be as good a plan as any to scarify the surface with the harrow yearly in the spring, and follow with. a mulch of straw or manure so heavy as to cause the sod to rot where it grew. Tne process may be’helped by slight cultivation Jater in the season, sufficient to uproot grass or weeds that may have struggled through the mulch. The feeding roots of trees that have not been plowed around for yoars are near tho surface, and we cau better afford to feed them where they aro than to destroy them with the expectation of causing a new growth of roots lower down. The chief objection to causing apple-tree roots to grow near the surface is their liability to injury when the soil freezes very deeply. But in very cold winters, no- matter how orchard roots have been grown, they will need some protection by' mu'(filing the surface. With old orchards there will be little danger from mice from this mulch, which should lie spread- over the surfaoe away from the tree trunk, where the roots are. and not piled around the body of the tree Where it is certain the roots are not. Some freezing of the soil is not injurious, but helpful. For this reason the mulch should be applied after the surface has frozen, when it serves another good purpose inwreventing premature development of the bUds in spriug.— Examiner. DAIRY MATTERS. The Kffrry Cow. —I T In Ireland the Kerry breed is much esteemed as suitable for sma 1 villa farms, as the cowb, although naturally active, are very gentle, and do well when tethered on confined pieces of grass. They also thrive when kept constantly house fed. Bell's Messenger says a Kerry cow "has been kept for five years in a dark stable in. Dublin, without injury to her health. The same authority says that about twelve quarts of milk daily is an average yield for a Kerry cow when she is fairly kept,, though some cows give as much as sixteen quarts daily for a considerable time after calving. - The average yield of butter is one pound from eleven quarts of milk, though a higher percentage of butter is reported. The champion exhibitor of Kerry cattle is James Robinson, Malahide, County of Dublin, Ireland. - His bull, Busaco, took eight first prizes at shows -of the Royal Agricultural Society of Ireland and- of the Royal Dublin Society. _ The Keason Why. Mr. J. G. Flack, es Elkhorn, Wis., the dairy farmer who took the “sweepstakes” puree of a gold medal and SSO cash, on dairy butter, at the New Orleans Exposition, was called to the stand to bo questioned in regard to how hemanaged lis diary, and the following facts were told: . ’ —f' . ' Eight years ago he worked like the mass of farmers work yet—kept fairly good common cows, and made only la) pounds of butter per cbw. In 1881 he made twonty-seven cows produce 8,021 pounds of butter, Which was sold for #2,177.12. He keeps liooka, and can tell to a dime liis actual receipts anil expenses. This was at the rite of $77. *5 per cow- Now, why the chango? Listen! “I have a full-blood Jersey bull at the head of rqy herd, and my cows am high Jersey grades.” The cost of feeding his cows Was $35 per head per annum; feeds hay, com state, corn meal, shorts', bran, and pasturage ? has his dews' stand on a Boor ; gets five pounds of butter in August, from 100 pounds of milk. When milking native cows he obtained only four pounds for less months in the year, “When asked to what he attributed’ the change in his receipts, he promptly answered, “To my improved breeding” He also said he took better care of hi* cows in the matter of feeding, and carded and brushed them every day, and if it4id not;.make better hatter, it made

‘ . * ~ *jj- * t the cowa look and feel better, and grip more milk. The gross receipts of his cows wore from 700 to 1,200 pounds. He buys plenty of bran when it u cheapest, and also holds that when it is cheapest the millers are not so anxious to sift out the fine part. Other persons stated that the feeding of bran increased thq yield of batter and cheese, and that feeding of grain heavily without bran tended to fatten the cows, instead of increasing the flow of milk. , ' Bran was not only healthy for the cows but a regulator of tho flow of milk, so that a tendency to take ou fat was averted. —U. S. Dairyman. ' ’’ * . POULTRY-RAISING. Poultry Hints. The growth and development of young chicks require that thoy should bo kept Warm and comfortable on cool nights, with thorough ventilation provided for hot days and sultry nights. Many chickens are smothered to death in close quarters. Feed often and in small quantities. Keep the chicks dry; do fmt let them out until tho dew. is off the grass. Keep the coops sweet and clean. It is a good plan to thoroughly scald them before putting the young broods in. Whitewash at least once a month. Use some salt iu the lime as well as a few dj-ops of carbolic acid. I’\it an inch of Hand on the bottom.. of tlie coop, removing it at least once a week. I .ay a picoe of tarpaper under the sand and it will prevent siekuess among the chicks. Ducks drink largo quantities of water. It is au error to suppose that ducks must have water to swim in, since the finest ducks are often raised in yards supplied only with plenty of drinking water. If .the turkey hcn J in becoming broody, which will happen w.hon she has laid fifteen to eighteen eggs, catch and coop her for a few days. She will soon get over the fever and go to laving again. When the turkey lays her second lot of eggs, usually ton or twelve, let her hatch them, but give tho little ones to tho chicken hens Ifyou Wish to raise them. A turkoy hen should never hatch her first lot of eggs. If she lays two clutches of eggs and hatches twice in the season, it brings her too late to moult. Tlie 'turkey will not moult until she hatches. >• As soon as tho hen comes off the nest with tier brood, smear salt grease under her wings to kill vermin. The turkey chick is exceedingly tender anil delicate, and a very stupid little ’creature. It is a good plan to have an ordinary chick with 1 hem, as it teaches them to eat and care for themselves. Keep them in yards until the little things can fly over a foot board, which should be set up edgewise to form the yard. After this they can be given full liberty’, but'they must be taught to come back at night. Keep* them out of the Wet, Keep them iu mornings until the dew is off the grass. During the first week feed only hard-boiled eggs'injxod with stale bread crumbs and moistened with milk. Give milk to drink from the first—sweet, sour, or buttermilk—into which a little bran may be stirred After the first week feed curds mixed with chopped onion, garlic, or dandelion tops. Add gradually wheat aud corn. Give finely chopped meat three or four times a week. For practical purposes double-yelkod eggs ought not to bo sot, for 1 even if they produce healthy twin chicks they will never be as large or as good breeders as will the chicks from eggs with sjngle yelks. These large eggs are produced by imperfect nutrition of some sort, or else too rapid a production of %erm; but they are all the more valuable for table use because of tlieir additional weight The white of the egg has nothing to do with the formation of the chick, but it iB simply serviceable as nourishment for the chick two or three days before the hatching, and serves to give it sufficient strength to break the bard shell which surrounds it. —Poultry Monthly. HOUSEHOLD AFFAIRS. Lace Cleaning. “How can fine lace be successfully renovated without sending it to a professional cleaner?” inquired the listener. “Either wind it around bottles or Bew«it>on muslin and boil it in’suds made of soft water and white eastile soap, rinsing well in soft water whenj-emoved from the suds. If a suspicion of stiffening is desired, dip in a thin solution made of gum arabic and water. Press out between pieces offline flannel. By employing this process it will be found that the finest varieties of lace in use will look better than they do when thoy come from any hands but those of the most skilful cleaners. Lace mending' can only be done by those who know how to pm it on lace cushions and pick up the broken stiches so that the sharpest eyes cannot discover where the rent existed. ” Two Ways of Making a Bed. There ore some women, and they -pride themselves upon" being good housekeepers, too, who cannot make a bed so that it looks any way decent. It has an appearance of irregularity, somewhat as if the maker was trying to outline a portion of the earth’s surface on tho outside of the 'counterpane, judging from tlie mountains and valleys depicted there;Such a bed is not inviting to the beholder, much less to the occupant of it, and why in the name of common sense don’t the wife or chambermaid dress it in a proper manor? I have heard.it remarked that some women, when dressed, looked as if their clothes had been thrown at them, and this remark will apply in full force to some beds I have seen. It is’just as hard to present a smooth surface to a boil, when the quilts are tumbled upjmderneath, as it is to keep a peaceful face over a troubled state of mind. The radical chango must begin 1 rom away down underneath. If you have springs upon the bod they must be turned once in a long while—not often, but once or twice a year—as they are apt to flatten slightly. If mattresses are used, turning them once a week is sufficient But straw ticks that are not very full and feather beds are the -hardest to arrange, as they want somo patting and smoothing before .they will lie level. Having the-mattress all right, shako up the tester, smoothed out, and put it on top. Then comes the first sheet, and iu succession tho top sheet, the blanket and comforter, or whatever may be used, taking care that each piqco is smooth before the next is put on. Don’t you see that when you come to the counterpane it will be a simple matter to stretch it evenly over the bod, and when tucked in there will be no up and down, not evea-so much as a wrinkle. Dressing a bed always reminds me of doing up a parcel If the goods are not folded neatlv and carefully no amount of squeezing -with the wrapper will make it a nice-looking bundle. There is an art in the dressing of a bed, butdt is soon learned by any person, and it seems strange that any’ one should contented with a rumpled, humpy, half-made couch. It is not necessary to have fiao spreads, or shams, or any of those extras to make it look -smooth. They won’t help it in the least if you haven't arranged the necessary articles witli some eve to neatness' and precision. The plea of some women is that it takes too much strength to make a bod properly, so they just throw the covers on anywav, give it a parting slap, and think that they have done their duty. A bed to be inviting must be clean and smooth, two things that even the poorest can have; two things that take not money, but time. It pays to make a bed properly. You get the worth of it at night when sleeping. One certainly cannot be comfortable on a succession of lumps and bumps, or if the fault is with the coverlets, how uncomfortable to have it doubled up in neaps, or wrinkled. I remember, when a child, of asking motlief to take each piece separately in spreading the covering over me, it felt so good to have it tinn aud smooth. It Will take you only three minutes longer to make it right, and who would grudge so short a time spent in such a good work. As for strength, it is not hard to use the hand in smoothing, and you will gain more health by sleeping in a well-iiiade couch. You who .are in-the habit of carelessly arranging the try ’the plan of dressing it in a careful, neat, smooth manner, and see if the comfort gained will not recompense you for the additional trouble. There is sucl’i a look of repose and peace about it, such an inviting and come-trv-hie airi breathed from it, that one longs when weary to obey its bidding, sure of refreshing'sleep: Truly, it is the little things that make up the sum’of oarthly comforts. *_ -- CARE Off THE BABIES. We often read of cases, and some bf us who ■are what ii called charity visitors fnefetwith them in person, where little children succeed in scalding themselves to death, either by falling into tubs of boiling water or by pulling over vessels of boiling water.upon themselves. We lately heard of a child who drank .from the nose of a tea-pot of hot water, before it ieould be hindered, sustaining fearful injuries; audyit may be well for our readers to know what, to do if a similar case should

tarn hp in their own experience. Cod-livei ail and lime-water mixed in equal parts is to Ixi administered, a teaspoonful at a time, to tfie scalded throat, once an hour, given slowly; so that the healing mixture trickles down almost of itself. This not only heals the-in 7 jured part, but supports the’strength of the child, as food will do, until other nourishment can be taken. For external scalds and burns there is nothing at once so cooling and curative as the -ointment of oxide of zinc; hut as every one do m not have this in the house, it is as well to plunge the injured part in ice water as to do anything else, whenever the plunge is practicable, and when it is keep cloths upon it wrung out of ice-watcr. This excludes the air, at any rate, and allays the pain, and allows the. strength to rally, while it is within the reach of everybody.— Harper's llaxar. Worms and Teething, The interesting lecture oil “Domestic Medi..CUiS,” by Dr. .Jacobi, coißaiua.tiw .folio wing comments on “Worms” and “Teething”: “Despite tho tact that the more rational feeding of infants has nowadays rendered the presence of worms in the intestinal canal comparatively rare, the maternal mind still fondly clings to the notion that all infantile disea j es are due to teething or worms. ‘But I toll you, doctor, that the baby keeps scratching his nose.’ ‘Then give him a little slap on his fingers, or cloanso Tiis little nose with salt water, or take somo greaso without any salt in it, somo olive-oil, or vaseline; but bo sure to apply these inside, and not externally, as is usually done.’ As I liave said, the bolief in the potency of worms in producing disease is beginning to lose ground. Their place lias been usurpod by ‘m/darin’ —a word at once sonorous, mysterious, expressive, moaniuglesß, vague. * * * Teething, on the other hand, lias lost nothing of its significance. What would become of otir dear domestic medicine without this ‘teething?’ Don’t all children cut teeth? And are not all, or mqst, children sick, or at least indisposed,, at one time or another? Don’t many of them die? Can anything he plainer than this connection between teething and sickness? Ido not wish to push mv heresy further than to repeat what I have said anil written a hand red times—namely, • that teething is not responsible for inflammation of the brain, or pneumonia, or summer complaint, or bow-legs, or rickety swellings, or curvature of the spine, or paralysis, or even spoW7“'7~ THE LAUNDRESS. How to Wash Flannels. Do not rub soap upon them, but make a hot suds, wash out of this and rinse through hot water, shako out well after wringing dry, then hang up. They should dry quickly, anil bo taken from the ’lino while damp and ironed on the'wrong side. Never use cold or boiling water to wash flannels, as it shrinks them. Practical Farmer. To llemove Coffee or Milk Stains. < Tho Industrie Blatter recommends tlie use of glycerine for this purpose. The silk, woolen, or other fabric is painted ovor with glycerine, then washed with a clean linen rag, dipped in lukewarm rainwater, until clean, it is afterward pressed on the wrong side with a moderately warm iron as long as it seems damp. The most delicate colors are unaffected by this treatment Washing. Washing 4 8° common a thing that one might readily suppose every housewife familiar with the mysteries of it. Aud so they frequemlv are, so far, at least, as enables them to make things look clean, but liow few can combine tins cleansing process with the preservation of the articles which are washed. Almost invariably the same system is used in washing articles of every-day description. I have been told by a gentleman who lias had much experience in hiring help for the laundry in hotels that it is exceedingly difficult to get good laundresses, even there, where there is not so great a variety of washing to be done as m private families, In washing plain white clothes a few general rules will suffice. First: Never put your clothes to soakjthe night before wash-day, unless you uso warm water and soap them well- It is'not necessary to soak them at kIL For washing, prepare a tub of warm water with a little soda, which is not at all injurious to the clothes if used in reasdnably small quantities. If there are spots on any article, wet them first in cold jvater, then take each article separately and put it into the warm water, soaping well all parts that aro much soiled. When your tub is well filled, push the cloihes hack and add more hot water, but be careful not to pour it on the clothes, or you will lie likely to scald the dirt into them. Wash them twice before boiling, and rinse thoroughly after.. The washerwomen of Belgium and Holland, so proverbially effective in their work, use borax instead of social it saves soap, softens the hardest water, anil does not in the least injure the texture of tlie linen. Colored muslins or lawns must be washed one by one in cold water. If they are very dirtv, the water may be lukewarm, but no more. But, above all, he careful not to use tho smallest particle of soda. The best soap for articles of this material is the common yellow. A spiall piece of'alum should be boiled in the water in which the lather is made. The soap should not bo allowed to remain any time iu the linen, but the articles washed should be rinsed immediately after washing, and hung out to dry. Leave all articles .beside tho tub, washing each separately. They must bo ironed a« soon as they are dry, and not allowed to remain damp over night,’nor be sprinkled. Do not iron with hot irons. Pink and green lints may„,jyithatand the washing, but will be likely to change color as soon as a hot iron is put upon them.— The . Cook. KITCHEN ECONOMY. Omelette with Oysters. Beat six eggs very light, season with a little salt and pepper and mix with half a cup of cream. ’ Pour the mixture into the frving-pan, in which a tablespoonful of butter 'has been melted, but not Drowned. Add twelve large oysters, brown delicately, fold aud serve. A Street Dish. Boil some rice quite soft and when it is dry mix it with a boiled custard of three eggs and” a pint of ,milk flavored with vanilla; maraschino’ may be added. Add a little stev/ed fruit or jam .and half a pint of whipped cream.Mix thoroughly, pour it into a mold, set in the ice until quite firm and then turn it into a ilish aud serve. Graham Gerits. . One and one-half pints of graham meal, three teaspoonfuls of baking powder, one, taUespoouful of butter, one egg, one-half cup of sugar, one teaspoonful of salt, Stir together with sweet milk, or milk and watcic or use' water alone, to a batter not much stiller than pancake batter. Bake in a hot oven. Have your gem pans Well greased. Mince Griddle Cakes. Chop all the cold bits of meat yoa^mayhave, of whatever kind, cooked of courstrpjseason with salt and pepper, make a griddle batter as for pancakes, lay a spoonful on the well-but-tered griddle, then a spoonful of the chopped meat, and part of a spoonful-of batter over the meat; when cooked on one side turn, and when done serve as hot as possible. —• Tomato Sotep. An excellent tomato soup is made in this way. It is SO simple,rand requires so little skill inits preparation, that it will prove acceptable to many: One quart of stewed tomatoes, strained so that no seeds remain ; add a generous quart of boiling milk; put a piece of butter the size of an egg in the tureen; add two tablespoonfuls of rolled cracker, and salt aud penjfcr to taste. Pour over tjiis the boiling milk, then aild the strained tomatoes ; mix thoroughly and ■quickly and serve. . - , ——— Stuffed Lettuce. - : - ~ Take four large, solid heads of lettuce, wash them thoroughly and boil them in water lias i>een Baited.- 1 Alter they liave boiled -so? a quarter of an-kqpr take them out and put them into cold water. ‘Fffen drain them- well, cut them open and stuff w.tli a forcemeat made of veal, tying the-ends of the lettuce round the meat securely. Now place the stuffciLhe.ads in a stew-pan, covering them with gravy, and seasoning them With sal), peppery and vinegar. Put tne pan where the contenui may simmer Tor fifteen minutes, then take out the heads (removing the strings) and serve on a hot dish with the gravy poured around them.