Rensselaer Republican, Volume 19, Number 36, Rensselaer, Jasper County, 12 May 1887 — DOMESTIC ECONOMY. [ARTICLE]

DOMESTIC ECONOMY.

Topics of Interest Relating to Farm and Household Management Information for the Plowman, Stock* man, Poulterer, Nurseryman, ' and Housewife. THE FARM. Wattage in MJressing rork. Every farmer before killing hogs or other animals should have them weighed, so that it may be known how great is the loss in -killing and dressing. In selling by live weight buyers require farmers to deduct a larger percentage for wastage than is gen--erally experienced. In well-fattened, com-pactly-built porkers the waste is often not more than twenty per cent, of the whole, and sometimes less even than this. Clean Water /or Hog*. One renson hogs are more liable to disease is because usually no pains are taken to provide them with plenty of clean water. The swill tub with its dishwater and other slop is no substitute for pure water so far as health is concerned. In winter, especially, there is little advantage in giving sloppy food. The hog will thrive better if given its meal only slightly moistened and left to drink what clean water it chooses from another dish. farming from I xperle.nee. The farmer’s work is necessarily experimental. While some general principles are always applicable it is impossible to provide for details without knowledge of attending circumstances. No positive rules can be made to fit all cases, and therefore each must be decided on its merits as it arises. To do this requires excellent judgment, and it is not unnatural that an old and successful farmer should regard with some distrust the knowledge which has been derived only from books.

2he Farm Workshop. Have you a workshop on the farm? If not, why not? Many jobs can be done on the farm in less time than it would take to order them of some person, perhaps miles away, and then wait ror them, or perhaps make another journey nfter them. Every farmer is not handy with tools, but he may soon become so by their handling, at least to Buch a degree as to perform jobs snfliciently well to compass the end. Nowadays any repair about the farm may bo had already shaped and only needing fitting. If you - are distant from where such things may be bought, when in the woods look out for crooks that will make a plow handle, or timber that will split into plow beams, harrow frames, wagon tongues, cross pieces for a hay rigging, a log for a roller, or any other material needed. The broken implement will serve as a pattern to hew or otherwise work by. When found, prepare roughly and pile in a loft, where the wood may become thoroughly seasoned against a time of want. Many a job may be nicely done in the workshop in inclement weather, -especially in winter. Provide a few necessary tools and a stove to keep the shop warm. At odd times make duplicates of articles or parts to implements likely to break. Many minor implements are now more cheaply bought new than repaired or tnade on the farm. Handles to any of the implements, rakes, etc., are among the number, and when they may be bought ready shaped, they are cheaper than to hew them down from timber. It takes little labor to fit these properly to their places. In the workshop broken harness may be mended by means of rivets or stitching. Many implements of use or convenience in i the family may easily be made. Here the children will make play in learning to become handy with tools. The hired men will also take kindly to this work, since it is sure to keep them out of the storm. With a good stock of timber poles may be prepared for making sheds; lumber may be fitted for pig-pens; posts may be prepared by boring or hewing; rails may be sharpened; mangers may be fitted, feedboxes prepared, stanchions made ready for fitting together, and tool 3 and implements may be sharpened. These are a few of the uses to which the workshop may be put and the ingenuity of the master and man exercised. If they prevent a visit to the village grocery for drink and card-playing when time drags heavily, the small economies will carry joy to the household, honor to the head of the family, and money into the purse against a rainy day.—Chicago Tribune.

THE STOCK RANCH. Hoic to Feed Bogs. Construct your troughs for-feeding hogs, says the Live Stock Register, of Kansas City, so that each hog cannot appropriate more than a foot to himself. Have divisions by means of small fenced yards so arranged that at least three sizes of pigs can slip under and be divided into three grades and each have a trough to eat from. Now, by pouring swill into the troughs for the small pigs Ihpy will crowd into their pen first and be out of the way of the older ones, safe, eating. Then take the second grade, and they will all be on an equality and out of the way of the still larger ones. In this manner a feeder can regulate the feed and grade his hogs in eating, and manage a large number and havo each get a proper share of food, and not get hurt. Do not undertake to roiso your hogs on grass alone. They need at least one ear of corn per day to give them heart and to neutralize the acid arising from eating the grass. A full supply of ashes and salt should he kept in reach all the # time. Charcoal is a great neutralizer of acids. Burnt cobs are good. Bemember that clover is full es acid, and a sour stomach soon lends to disease. “An once of preventive is worth a pound of cure” in this case.

Profit in Horse Raising. In solving the very important problem to the farmer of raising that for which he •will find ready sale, the many advantages afforded by a little attention to the raising of a serviceable class of horses should not be forgotten. There are few farmers who could not, at a really trifling outlay and with comparatively little trouble, raise a couple of good colts for sale every year. In this matter, as in all other operations of duct raised must be desirable; the farmer who raises scrubs, and the farmer who raises weeds, are on the same Tooting. Unquestionably, the hind of horses most easily raised on the farm is the product of a cross between the draught-breeds and our common native mares. As a rule, each animals are tractable and in such general demand as to be readily sold, when three years old, for $l5O to S2OO. Indeed, the farmer, whose resources are limited and who wishes to dispose of them earlier, can still do so at very remunerative figures. To those farmers who are ambitions to raise a still higher grade of animal, the coach horse offers unusual attractions, while necessarily calling for more Bkill in the selection of the parents, and greater care in the raising of the product. The demand for well-trained, well-matched horses for the equipages of the wealthy is practically unlimited and likely to be so for a great many years to come. The difficulty of securing a well-matched learn of

coach horses is not appreciated save by those who have ai tempted to do so. A couple of years ago the writer was informed by a gentleman who had a commission from no less than three parties, to secure for each of them a team such as we have indicated; that in the course of nine months he had only been able to fulfill one of his commissions, and would think himself verv fortunate if, after albthe traveling he had done and the inquiries he had instituted* he should be able to fill the other two within the year. The team he had secured cost their purchaser $3,000. Of course, ns we have already indicated, raising of snch horses as this requires exceptional qualifications in the breeder, but the arising of good serviceable horses, suoh as referred to in the former part of this article, is available to every farmer owning eighty or more acres of land.

THE DAIRY. Cream Halting. This has not been discussed much in these columns, because there were so many different opinions about it. The approved way, however, at last favors what is called the Swedish ipethod, the cold, deep setting. It is as follows: Try it. While the milk is yet warm from the cow put it into deep pans and sot it into a cold place, with the temperature as low, at least, as 45 degrees, lower, if possible, even to 35 degrees. This suddenly chills and contracts the milk, and the lighter croarn naturally rises to the surface. By this means all the cream is got out of the milk. It should be left in the cold place from twelve to twentyfour hours. For raising Cream in an ordi. nary country home nothing can possibly be found so good as the old-fashioned spring house fc with a stream of ice-cold water, running through it. When this cannot be had, liberal drafts should be made on the ice house, which is found upon every well-regulated farm.— Exchange.

Food for Young Calves. Some interesting results of experiments in feeding calves are recorded in a report of the Munster (England) Agriculture and Dairy School, just issued. The foods tried were ns follows, the quantities named being given daily: (1.) Eight quarts of skimmed milk. (2.) Ten quarts of separated milk. (3.) A mixture prepared by pouring eight quarts of boiling water on one quart of linseed menl, covered up for twenty-four hours, and then boiled With more water, enough of which was added to provide eight quarts for each calf. (4.) A feeding meal sold at twenty-one shillings per 100 weight, mixed with water—quantity not stated. Two calves were put on each kind of food, and, after they were a month old, each had a little hay. The experiment lasted from the 20th of May till the 27th of August. The average daily increase in live weight in the different lots was 1.6 pounds for No. 1, 1.77 pounds for No. 2, 1.65 pounds for No. 3, and 1.65 pounds for No. 4. The cost per pound of increase was respectively, in the same order of lots, 2.9 pgnce, 3 pence, 1.55 pence, and 2.16 pence. The mixture of bean meal and linseed meal, therefore, gave the best increase at the least cost per pound. Another experiment was that of testing the quality of butter produced from a given quantity of milk after extracting the cream with the Danish separator, as compared with the quantities obtained after skimming milk which had been allowed to stand for various periods. The averages of forty-three trials showed that, from a quantity of milk yielding 100 pounds of butter with the use of the separator, skimming after twentyfour hours yielded fifty-nine pounds, after thirty-six hours sixty-six pounds, after forty-two hours seventy-three pounds, and after fifty-four honrs seventy-six pounds. These trials, extending from January to July, were made at various temperatures. Only in a few instances was the percentage in favor of the separator less that 18 per cent.-when the proper speed was maintained. ,

THE LAUNDRY. To Remove Scorching. White goods, rub well with linen rags dipped in chlorine water. Colored cottons, redye, if possible, or in woolens, raise a fresh surface. Silks, no remedy. To Wash Silk Handkerchiefs. In answer to a querry as to the best way to wash silk handkerchiefs, I will give my own rule: Soak the handkerchief in cold salt water for tan minutes or more, wash out in same water, and iron immediately. Mine, done in this way, look very well.— Cor. Boston Transcript. Washing Slade Kasy. The “Ladies’ Society,” Bray ton, Tenn., some time ago sent to Home and Farm directions for washing clothes according to the method they were using. It was at once published in these columns, and it lifted an almost intolerable burden from a hundred households. It is no figure of speech to say we have received hundreds of letters from tired women all oyer the land expressing their gratitude to the Ladies’ Society for that communication. But it is something more than rest that is brought by these simple directions for washing; it is cleanliness as well, and that cleanliness, which we are told, is next to godliness, must begin with clean homes and clean clothes. By following these directions, which we reprint below, in a few weeks’ time it will be seen that the clothes have been through a new bleaching process. Here is the article to which we refer: • , “For one bar of soap use three tnblespoonfuls of coal-oil, such as you use in the lamp. For a family of five or six put 'enough water in the boiler to boil the clothes, add two tablespoonsfnls of coaloil and two-thirds of a bar of soap, or its equivalent in soft soap; lev it come to a boil; wet your cleanest clothes in cold water or warmed enough for comfort. If wrist-bands are very dirty, a little semp ipay be rubbed on them; put them in the boiling water and boil fifteen or twenty minutes. While they are boiling wet the next boilerful, and if very dirty add another spoonful of oil and more soap. The last boiler will not need any more oil or soap. It takes as much soap as the ordinary way, but it is all put in the boiler. After boiling sudß rinse as usual. Two things remember—have plenty of soap in boiling water, and have it boiling when the clothes are put in. If you fail the first time, try, try, again; you wjll be sure to like it. We have washed this wav nearly a year—long'enough to test it—and our elothoa lank nice and white, and we say let those rub who want to. Please try and report.” _ THE HOUSEHOLD. ■ »■ ~__ • Stepping and On*ting a Room . There is much difference of opinion among household authorities as to the proper method of sweeping and garnishing room. Whether windows shall be opened nt closed during the cleansing process is one of the mooted questions; A simple and satisfactory way is to cover all the articles of furniture with cotton cloths or sheets kept for the purpose. Whatever may be lifted conveniently should be taken out of the room to facilitate matters. With a long-handled feather duster remove all the dust from walls and pictures, having left a window open from the top so that the dust dislodged by the duster may pass out. If there be a carpet on the floor, sweep it carefully with a straw broom that has been dampened, bo' which will shod no crops of

water. In this way the minimum of dust will be set free in the air. In corners where the broom will not reach use .a damp whisk brash, kept for the purpose. Put all the dust and §tuff in a bucket or coal scuttle, that it may be burned as soon aa possible. After the room is swept throw open all the windows, and when the dpst remaining hail settled, carefully remove the covers from the furniture and shake them out of the windows. Then cover the articles in the next room to be swept. If the floors are polished, all the rugs should be removed before the walls are dusted, and the floor should be swept with*a hair broom* and then wiped with a damp, not wet, cloth. For dusting use a soft cloth, slightly damp, so that it will collect instead of disperse “misplaced matter." Flirting dust from one object to another may be dusting,but it is not cleansing. A fine bristle brush should be employed to remove dust from carved wood. Window sashes are too often neglected by the average domestic; they should be carefully dusJkod, and a linen cloth should be employed to rub off the glass, which colleots dust as readily as any piece of furniture. In a room where there are draperies these should be dusted before as well as after the sweeping, and they should then be carefully pinned, not tied up some distance from the floor. For lac® curtains a rather stiff hair brush will be found admirable for dislodging any dust that may have collected. It is an unwise practice to sweep all the room in order at a time, and thus avoid the confusion that must otherwise be entailed by weekly thorough sweeping.— New York Commercial Advertiser. Suggestions for Housekeepers. On, of lavender will drive away flies. Chained wood should bo washed with cold tea. If paper has been laid under the carpet all dust may be easily removed with it. Mobtab and paint may be removed from window glass with hot, sharp vinegar. Copperas mixed with the whitewash put upon the cellar walls will keep vermin away. Ceilings that have been smoked by a kerosene lamp should be washed off with soda water. Drain pipes and all places that are sour or impure may be cleansed with lime water or carbolic acid. Strong brine may be used te advantage in washing bedsteads. Hot alum water is also good for this purpose. The warmth of floors is greatly increased by having carpet lining of layers of paper under the carpet. Cayenne pepper blown into the cracks where ants congregate will drive them away. The same remedy is also good for mice. If gilt frames, when new, are covered with a coat of white varnish, all specks can then be washed off with water without harm. If a bedstead creaks at each movement of the sleeper, remove the slats and wrap the end of each in old newspaper. This will prove a complete silencer. If the wall about the stove has been smoked by the stove, cover the black patches with gum-shellac, and they will not strike through either paint or kalsomine. Carpets should be thoroughly beaten on the wrong Bide first, and then on the right side; after which spots may be removed by the use of ox-gall or ammonia and water. t Furniture needs cleaning as much as other woodwork. It may be washed with warm soapsuds quickly, wiped dry, and then rubbed with an oily cloth. To polish it rub with rotten stone and sweet oil. Clean off the oil and polish with chamois skin. When hard-finished walls have been kalsomined, the soiled coats Bhonld be washed or scraped off before a new one is put on. This is the most disagreeable part of the process. The furniture should be covered, as the lime makes spots that are removed with difficulty, especially upon black walnut.

THE DINING-ROOM. The Matter of Food. A French physician, regardless of the most cherished Scotch traditions, pronounces oat-meal unfit for human beings to eat. So far from being wholesome it is, he says, the most indigestible of food and a dyspepsia breeder, and, ns proof of liis statement, declares that the Scotch are the most dyspeptic race of people on earth. Those persons who have concealed a distaste for this universal breakfast di*h, either through a timid dislike of running cohuter to popular opinion or from a wish to avoid the inevitable flood of argument sure--to overwhelm the objector—such persons will hail this French pronunciamento. with delight. With the new-found courage of their convictions they will point to Carlyle, who lived for ■ eighty years mainly on a diet of oatmeal mnsb, if one may judge by the “Lives and Letters” of himself and “Jane,” hut whose life was one long-drawn-out misery from a disordered stomach. Others who regplate their fare according to fashion, and who have eaten oatmeal dutifully and faithfully, serene in the belief that it was healthful because food-reformers have said so, will be sadly unsettled. Individuals not embraced in these two classes have not needed the opinion of any physician to enable them to decide upon the merits of any article of food and will proceed to “take their nourishment” as usual, undisturbed by outside disputes. If they find oatmeal palatable they will eat it; if, like Emerson, they like pie for breakfast, they will boldly partake of it, unmoved by the horror of surrounding dyspeptics. If the glass of milk or sticky graham “gem, ” recommended as “just what they need,” is found to disturb the eternal economy, they will avoid them, hut if lobster salad at midnight is discovered to be toothsome and sleep-pro-ducing, they will attack it without fear. Nothing is so true as the old saying that one man's meat is another’s poison. In the mntter of food each one must be a law unto himself in a great measure. The refusal to accept a dish merely because others find it good, and the exerciee of a little independence and common sense in such directions would many times save unpleasant consequences. The main object of the good cook and purveyor for himself and others should he to select the best materials for such food as he doesjjrepare, and to prepare it after the best methods be~ean learn OTdsvtßer The good housekeeper is continually on the alert-to improveupon the methods long in vogue, for the 1 science of cooking is one which is never completely learned. —lndianapolis Journal. THE KITCHEN. Pillow Shams. Take eight linen hemstitched handkerchiefs; join them with tine rick-rack insertion, trim the edge with a deep edge of rick-rack tiimming, and if desired there may be braided or embroidered a monogram. Short Cookie *. Bub half a pound of lard or dripping into a pound office flou|, add six ounces of brown sugar, one Cgg and a table spoonful of lemon juice. Mix with a cup of warm milk into which a teaspoon ful of saleratus has been stirred.