KITCHEN WBINKLES

for use. It dispenses with a disagreeable looking heap of ashes often found on exhibition the year round, and lastly it is cheaply and easily made. As the structure is of wood, care should be taken that there be no live coals among the ashes when they go to the ash box. A coat of paint will add to the ap- pearance of this useful and economical article.

The Dover Broiler.— A. good deal of ingenuity has been exhausted in va- rious inventions for broiling meat easily and quickly, and leaving housewives " no excuse for using the dyspepsia-

producing, old-fashioned frying pan, and there are several good ones in the market. The latest candidate for favor hails from Boston, and is well represented in the engraving. The meat is placed between the bars of a reversible wire broiler, and set up- right inside the tin or Russia iron case, the cover to which slides over the handles and keeps in all the heat. The case has no bottom, but is made in several sizes to fit the holes of the various sizes of stoves. The meat is thus subjected to great heat without danger of burning. A spout is ar- ranged to catch all the juices as they flow, and carries them to a little pan

— ,j„». ,^„g^. provided for the purpose. Great care

must be taken not to remove a cover or open the stove door while the broil- ing is going on, or the smoke will rush up into the broiler. With care to avoid this, not a particle of smoke reaches the meat.

Tlie ]]liite Mountain Freezer. — This freezer is the best in the market, and M'ill give satisfaction to every purchaser. It has three motions. The center beater shaft has lifter arms, or floats, which mix the cream in the middle, turning oppo- site the outside beater. The outside beater scrapes the cream off the can and has floats extending to inside beater, which throws the cream to the center, when it is thrown back by the inside beater to the outside, the can in the meantime turning in an opposite direction making threb similtaneous motions, thus mixing the cream thoroughly and evenly. These beaters are of maleable iron and coated with pure block tin.

Single beater Freezers do not mix the cream evenly because there is no opposite motion, and the cream goes around with the beater. It is the same principle of rinsing by putting your iiuuds into a pail of water and movmg it around, the water goes with the hand for the reason there is no op-posite obstruction to prevent. In the Tripple Motion Freezer the arms or floats pass each other and the cream must be better worked.

The beater, are light and easy to clean, but single beater freezers have large beaters, which fill up the can and are hard to clean, and must necessa- rily waste cream. This freezer has no large surfaces of zinc in contact with the cream, but tin instead. Families especially look to this, as freezers put away damp, will, when dry, show oxide of zinc, which is a well-known poison.

1002 KITCHEN WRINKLES.

The can is moved from the bottom, and while at work the cover can be removed, showing its operation clearly. Other freezers are so constructed that the cover actuates the can, and cannot be removed while working.

The cover of the White ^Mountain Freezer does not have to be adjusted to a particular place, but fits anywhere upon the can, and being loose can be taken oft' easily witliout pulling the can out of the ice.

Soldering Liquid. — In soldering tin-ware, especially in unending old ware, the use of soldering liquids will greatly help. There are several of these. The best is made as follows : Get any convenient vial about half tuU of mui riatic acid ; procure at the tin shop some scraps of sheet zinc ; if you have no strong shears, let the tin-smith cut the zinc in strips narrow enough to enter the vial. Place the vial out doors, or under ashed, and add a strip or two of zinc. A great bubbling or boiling will take place as the zinc dissolves. As one piece of zinc dissolves add another, and wlien a piece remains without any action or bubbling of the liquid, it is done. Fit to the lower end of the cork a piece of stick to reach into the liquid ; after the liquid is perfectly quiet, cork it. In soldering, wet the place where the solder is to go, with this liquid ; the drop or two that the stick will take up is enough. L)o not get this liquid on the clotliing, or on the skin, as it may irritate it and make it feel very rough.

Dish Cloths, Wipers, Table Linens, Etc. — Roller towels for the hands bhould be marked Avith the number of each, and also with the whole num- ber; as 1-6, 2-(i, etc., where the whole number is six. This shows at once the whole number to be accounted for, and also makes it easy to use them in rotation, so that they may be worn equally. Of dish cloths, of which there should be six — two for the best dishes, two for greasy, and two for pots and kettles, the first two may be marked, "B-1-2" and "B-2-2;" the second two, "G-1-2" and G-2-1 ;" the third, "P-1-2" and ••P-2-2." Wfping towels, of which there should be six, two to be used each week, washing every day, may be mr'rked in a similar way, which is equally good for napkins, table cloths, cluhis for silver, etc. Never buy new clothfor dish cloths or wipers ; buy Stevens' crash (or any other linen crash) for towels ; when worn soft, take for dish-cloths and wipers ; keep whole for dish wipers, and cut one of a yard in length into three, hem and place in kitchen for dish-cloths, you thus have one for pots and kettles, one for dishes, and one to wipe a knife, fork or spoon that you may be using while cooking, for the wipers should never be used for this purpose.

Watrr. — Pure water is as necessary to health as pure air. Rain-water, filtered to remove any foreign matters caught from the roof or in the smoky atmosphere, is the purest attainable. It is a debatable question whether the mineral niatters held in solution in hard water are injurious to health, but vegetable or animal matters are agreed by all chemists to be injurious, and, in many cases, rank poisons, breeding fatal fevers, and other violent diseases. Water that is at all doubtful, should be boiled before drinking, as the vege- table and animal matters are thus destroyed, and the mineral deposited on the bottom of the kettle. Wells, even in the country, are very doubtful sources from which to procure a supply of pure water. In cities the sources of well-snjjply are almost invariably poisoned by the numerous cesspools, vaults and drains that filter through the earth until they reach the under- ground streams of water, poisoning them as surely as they would a surface stream or pond. When it is remembered that all water in wells must come first from the surface, and that it dissolves all sorts of filth as it passes into the earth, carrying a good deal with it, particularly if the soil is sandy and porous, it will be readily understood that wells are apt to furnish impure

KITCHEN WRINKLES. 1003

water as surely as if they scattered arsenic. Wells should be covered to ex- clude all leaves and vegetable matter. The ground should slope away from the well so as to carry away surface water, and it should be located as far as possible from barns and out-buildings where filth accumulates. There are various good filters in the market, but one may be easily and cheaply made jas illustrated: Take a large flower pot, and insert a sponge in the hole in the bottom, fill the pot with alter- nate layers of sand, charcoal, and small pebbles. The flower pot thus filled up may then be placed on a jar or other convenient vessel, into which the water can be re- ceived as it filters through. Never use hot water drawn from a lead pipe, but take the cold and heat it on the stove.

To Cleanse Filters. — In order to be safe and efficient, a filter requires cleansing every few weeks or months according to the amount of water fil- tered and its quality. When ordinary cistern water is used, a filter should not be used longer than six months without cleansing, and if a large amount of water is used, not more than half that time. The sponge should be cleansed and scalded at least two or three times a week. The charcoal should be renewed every time a filter is cleansed. Fresh charcoal may be Used or the old may be renewed by heating to redness in a close vessel, ex- cluding air. The gravel and sand and the inside of the filter vessel reser- voir for filtered and unfiltered water, should be thoroughly cleansed when- ever the filter is taken apart for cleansing. The surest wa3' to secure thoi^ Ough cleansing is to boil the gravel and sand in a large kettle or wash boiler for half an hour, rinsing out the filtering vessels with boiling water. After rinsing all well with clean water, wash everything with a strong solution of permanganate of potash and caustic potash. A solution of the permanganate and four of crude caustic potash in a pailful of water will be sufficient for an ordinary filter. If the permanganate solution becomes brown by the wash- ing more must be used, until a pinkish color remains when the gravel is rinsed. This will indicate that all impurities are removed. A few gallons of water will suffice to rinse away the remains of the permanganate, and the filter may be repacked as before, with fresh charcoal as directed. The closer the filtering medium if packed, the slower the water will filter through, but the more perfect will be the purification. o

How to Kindle A Coal Fire. — Hard coal will not ignite until it is thor- oughly heated through and through, and as small coal will not require as much wood to heat it up as large, it is important, where the supply of kindling wood is limited, that the pieces of coal which touch the wood should be small. As wood in cities is more expensive than coal, economy suggests the use of as little as practicable. The coal, then, for kindling, should not only be as small as a pigeon's egg, called "chestnut coal" by the dealers but to economize the wood, the pieces should not be over four inches jong, so that they can be laid compactly, and the heat more concentrated on a given point of coal, and thus the sooner heat it through. If the wood is thus placed, and is covered with one layer of chestnut coal, it will redden with great rapidity and certainty. Now cover the reddened coal with an- other layer or two, and in a minute or two put on the large size. Put a handful of shavings or paper in a grate compactly, then some splinters of dry wood, not larger than the little finger, and outside of that a layer of pieces an inch or more thick and three oi? four long ; apply a match to the paper, and while it is catching put on small coal as above, and there will not be a failure during the winter, nor a growl in the household, for the

1004 KITCHEN WRINKLES.

want of a good and timely fire. To lessen a coal fire, press it from the top, so as to make the mass more compact, giving less room for air. To revive it, lay on small pieces tenderly ; put on the blower, and when red, add larger pieces, and riddle out from below. Heaping on more coal, or letting out the ashes below, will certainly put out a low coal fire.

Hovj To Use Coal Economically. — The Scientific American says: There is a great want of intelligence regarding the burning of coal, and it is not to be expected that servants should know how to save it. The grate or range is stuffed so full that the oven-top is loaded with it, so the fire will not die out or need looking after ; then the draft is opened, and the monev, or what is the same, the heat, goes flying up the chimney. With a little "forethought all this could be prevented, and a ton of coal made to last three months instead of one. A good bright fire can be steadily maintained with coal, with less trouble than with any other kind of fuel, but not bv raking, poking, and piling in green fuel continually. After breakfast the fire" should be cleared of ashes, if there are any, and fresh fuel put on to fill the grate moderately. Let the oven damper be turned up so as to heat it, and leave the small top door open, more or less, according to the intensity of heat required. In this way air en- ters over the top of the fire, and maintains a far better combustion, and con- sequently greater heat than when the draft-dampers are thrown down. A washing can be done, or "ironing" accomplished with one-third less coal than is generally thought necessary to use. There is also great waste in throwing away hah'-burned coal under the impression that it is cinders. One who has experimented with coal for twenty years, both in the house and un- der the boiler, writes : In cleaning the grate in the morning you will find there is a quantity of unburned coal, which has been externaHy" subjected to combustion. It is covered with ashes, and looks to the inexperienced eye like cinder. It is often relentless

Flavoring Extracts, Fruit Juices, etc. — The following directions for the preparation at home of extracts, etc., are contributed by a trustworthy and reliable dealer, and mav be relied upon. Of flavoring extracts put up for the general market, almond and peach are seldom pure, and are sometimes even poisonous. The other kinds are less liable to be adulterated. To prepare Vai^illa, take one ounce of fresh vanilla beans, cut fine, and rub thoroughly with two ounces granulated sugar, put in a pint bottle, and pour over it four ounces pure water, and ten ounces of ninety-five per cent deoderized alcohol. Set in a warm place, and shake occasionally for fourteen days. To make Va-