How To Preserve Eggs For Winter Use

(Use an old jar, for a nice one will be stained by the lime.)

To three gallons of water put one pint of salt and one pound of quick-lime. Stir all together, and let it stand ten days, before putting in the eggs. Put them in a few at a time, as you get them, fresh. If they rise to the top, when put in, the lime-water is too strong, and the eggs will be cooked. In that case add water until they sink.

Eggs put up in this way will keep a year.

Another Way

Pack the eggs in layers, in bran, the small end downward. This should be done in a box, and the box kept in a cool, dry place. Cornmeal or sawdust may be used; but the bran is less likely to gather moisture.

Another. Wrap each egg carefully in newspaper, and pack them, small end downward, in boxes or jars.

How To Bottle Cider

Put into every quart-bottle you use, two raisins and one tablespoonful sugar. Fill nearly to the top with sweet cider. Put in the corks and tie down firmly. Ready for use in six weeks, but improved by being kept for six months, when it will be like champagne. very good for nausea.

Japanese Cream

( For trashing paint, glass and marble, and cleansing boys* clothes,

spots on carpets, etc.)

6 quarts soft water.

4 ounces white castile soap.

4 ounces ammonia.

2 ounces ether. 2 ounces alcohol. l ounce glycerine.

Cut the soap fine and dissolve it in one quart of the Water over the fire. Add then the rest of the water with the other ingredients. Mix all together well and put aw ay in bottles. To use it, wet a soft flannel with it, and rub the spots. Then sponge off with clean hot water and rub dry with a clean cloth.

Soft Soap

Try out carefully all scraps of grease and fat. The fat of beef, mutton, and poultry, can all be used; but it should not be allowed to accumulate for as long as a week before trying out. Each day try out what has been left from the meals of the day before, and then the fat will be clean and fresh. The result should be firm, hard grease, clear and unstreaked, quite equal in appearancd to the best lard. When you have six pounds of the grease, put it in a large iron pot. Add to it fourteen quarts warm water, and one and one third cans Rabbitt's concentrated potash. This is white, like salt, and very strong indeed. Let it come gradually to a boil, but do not let it boil. Set it on the back of the stove, or range, and let it simmer there all day. Let it remain there all night. Melt it out in the morning, and when it is quite melted pour it into whatever vessel you intend to keep the soap in. This quantity will make a full half-barrel. After pouring it in add two pailfuls of boiling water, and stir briskly for some minutes with a stick, or a heavy clothes-paddle, if you have one; ten or fifteen minutes if you can. By evening you can add another pailful and stir it up again. The next morning it may need the same treatment, for the mixture may be quite stiff and hard. It may need five or six pailfuls before it is of the right consistency; i. e., a soft and ropy jelly. It will improve by keeping.

If properly made, it will be of an ivory white, and will not make the hands smart. It is as good to use for silver as for clothes.