FoodNetArchive

Buckeye cookery

1892

Page 365

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
FurnNITURE FILttinc.—Mix two gallons plaster of paris, one pint flour, one ounce each of pulverized pumice-stone and prepared chalk; add one half gallon boiled oil and one gill Japan drying. it To Buow Our a CanpLeE.—If a candle is blown out by an upward instead of a downward current of air, the wick will not smoulder down. Hold the _ candle higher than the mouth in blowing it out. Time to Cut Trmper.—Hard wood for timber or fire-wood should be cut in August, September or October. Hoop-poles should be cut before frost comes; cut at other times, there is danger of worms. A Wet Sirx Har.—Shake off the water, rub the way the nap lies with a clean linen cloth or silk handkerchief, and hang some distance from the. fire to dry; a few hours after, brush with a soft brush. To MAKE OLp VarRNisH_Dry.—‘‘Sticky’’ varnish may be dried by apply- — ing a coat of benzine, and, after two or three days, apply a coat of good varnish, and let dry thoroughly before using the furniture. _ DiscoLtoraTions on Custarp Cuprs.—To take the brown discolorations off of ft 4 §20 | ‘MISCELLANEOUS. cups in which custards are baked: Rub with damp flannel dipped in best Whiting. Scouring sand or sand soap will answer the purpose. _ fo PRESERVE STEEL Prns.—Steel pens are destroyed by corrosion from acid in the ink. Put in the ink some nails or old steel pens, and the acid will exhaust itself on them, and the pens in use will not corrode. To KEEP RusstA Iron Pipe or Sroves during the summer: Give them a wood coat of coal-oil all over, and put away in a dry place. In the fall give ita fresh coat of oil or benzine, and rub it all off clean and dry. — Buckeye Pouisu.—Take one ounce each shellac and coal-oil, half an vunce each linseed oil and turpentine, bottle and keep well corked, shake ‘well before using and apply with a sponge. Good for marred furniture. For Pourtry.—Fish are an excellent food for poultry; largely increas-. ing the production of eggs. Those who have tried the experiment have ‘discarded all the patent ege-producing foods in the market, and feed fish. Woop—may be fastened to stone with a cement made of four parts of pitch, four parts of pounded brick-dust or chalk, and one part of beeswax. arm it before using, and apply a thin coating to the surfaces to be joined. OUTSIDE GARMENTS.—Bonnets, cloaks, hats, shawls, scarfs, and the like, will last clean and fresh- much longer if the dust is carefully removed ‘from them by brushing and shaking after returning from a ride or walk. New Rope may be made pliable by boiling it in water for a couple of hours. Its strength is not diminished, but its stiffness is gone. It must hang in a warm room until thoroughly dried, and must not be allowed to kink. Razor Straps—are kept in order by applying a few drops of sweet-oil. After using a strap, the razor takes a keen edge by passing it over the palm of the warm hand, dipping it in warm water also makes it cut more keenly. Mica Winpows in stoves (often wrongly called ‘‘isinglass’’), wnen “smoked, are readily cleaned by taking out and thoroughly washing with vinegar a little diluted. If the black does not come off at once, let it soak @ littie. ARRANGE FLAt-1rons on the stove in two rows, ‘‘heel and toe,’ or se that when ready for a hot flat you can take the next one in order without _ Joss of time in trying or ‘‘sissing’”’ them, being sure of getting the one that has been heated the longest. : CHAPPED Hanps.—Grind one side of a pumice stone; wet, and, with the smooth side, rub the hands. If badly chapped, oil them at night, and dry in by the fire; or, at night, wet the hands, and rub a little honey over them, drying it in before the fire.