The Household

Cinders make a good lire for ironing tays. Wild mint scattered about the house will rid it of rats and mico. Mirrors should not be hung wlierethe sun shines directly upon them. To relieve hiccough at once, take i lump of sugar saturated with vineirnr. Heruorrhage of the lungs or stomach may be quickly stopped by small doses of salt. To relieve a severo headache, bind the temples tightly with a handkerchief or cloth. Warm soap-suds will keep the bugs off house plants and make hem gröw very fast. To removí; íinger marks, putty stains, vv ., il 'nu ïuon, I nuil. kTntv 111 vuv water with which yo wash it. To keep lincn from turning yellow put it away rough dry after washing and bloaching well and rinsing in blue water. For burns sweet oil and cotton are standing remedies. If they are not at hand sprinkle the burned part with flour and wrap loosely with a soft cloth. Don't remoye the dressing until tho inflammation subsides, as it will break tho new =kin that ís forming. For noso bleediug bathe the face and neck with cold water. If an artery is severed tie a small cord or handkerchief tightly above it. For bilious colic, soda and ginger in hot water. It may be taken freely. Broken lirubs should be placed in natural positions and the patiënt kepi quiet until the surgeon arrivea. Hemorrhages of the hings or stomach are proniptly checked by small doses of salt. The patiënt should be kept as quiet as possible. Sleeplessness caused by too much blood in the head may bc overeóme by applying a cloth wet with cold water to the back of the neck. For pains in the chest or stomaeh, as much Dover's powder as will lie on a silver five-cent piece. Chloride of potash dissolved in water is a standard remedy for sore throat, larticularly when the throat feels raw. You can make cloth waterproof by varnishing it with linseed oil, coating with solution of rubber in naphtha. lo make gluc weatherproof, soak lor :wenty-four honra in water until reduced to a stiff jelly, pour on a dessertspoonful of dry linseed oil, and mix well with the jelly before boiling. It will then be impervious to damp; and woodwork, if previously mended with the above, will remain sound throughout the winter. To take ink outof linen, dip the inkspot in pure melted tallow: then wash out the tallow, and ths iuk will come out with it. This is unfailing. Lemons can be kent in erood tion for a long time by putting them in a tight cask and covering with water. They must be kept in a cool place, and the water sliould be ehanged everv other day. To remove blinkers fromstoves, place a few oyster shells in the grate wliile the fire ie burning, anú the clinkerswill at once become loosened and may be readily removed without injuring the lining. To clean decantare! take some soft brown or blotting paper, wet and soap it and roll it up in small pleces, and put it into the decanter with some warm water. Shake well and then rinse with clear cold water; wipe the outside with a dry cloth and let the decanter drain. To clean pie plates that liave long been used for bakinü DUt them in a large kettle of cold water and throw on them a few hot ashes or einders, and let them boil for an honr. Gum camphor seattered al)out mico haunts will drive them uway. The washwomen of Holland and Belgium, so proverbially clean, and "who get up their linen so beautifully white, use retined bórax insleadof soda, in the proportion of one large handful of torax powder to about ten gallons of boiling water. They save in soap nearly half. For laces, cambries, and lawns an extra quantity of powder is used, and for crinolines requiring to be made stiff, a strong solution is necessary. Borax being a neutral salt does not in the slightest degree injure the texture of the linen. lts effect is to soften the ftardest water. How Butter May be Spoiled. Grood butter may be spoiled in churaing. Over-churning rnins ths teeture and changes the proper waxiness to a disagreeable, sickly grcasiness. Tliis is the more easily done in a ehurn with dashes, which will pres the butter against the sides of the üiurn, and squeeze and rub it until it ts spoiled. Too long churning sjoils the quality by the oxidation of the butter, and the premature formation of strong-tlavored acids in it, the full preseneo of which we cali rancidity. It may be spoiled at too high a temperature, by whicli it is made soft and oily, and of greasy teeture and flavor. No siibsequent iUCliL UAU ICU1KUJ Lill. M l "l . il llui be spoiled before the cream reaches tho clmrn by keeping it in too long, or what is practically the sarue,by keeping it in too warm a place; 50 degrees is about the right temperature if the cream is kept a week; if it is kept at 62 degrees three days is long enough White specks are produced in butter by overchurning or by having the cream too sour. Either of these faults produces curd"in the milk. .ind the small flakes of this cannot be washed out of the butter. Milk from a cow in ill-health and that is acid when drawn will produce speeky butter. So will the use of salt containing specks of lime, which unite with the butter and form insoltible lime soap. White specks are eovered up to a large extent by using good . coloring, whicn is made of oil as the solvent. But this use of coloring being nsed to disguise a fault, and to ada an undeserved virtue, is worthy of deminciation. - American Dairyman.