The Home

New Zealand Tablet, Volume XXXIII, Issue 37, 14 September 1905, Page 29

The Home

By Maureen

To Brighten Copper Kettles. To brighten copper kettles use lerrfbns from which you have squeezed the juice for cookery. rAp the cut side of the lemon into 1 (itchen salt, and rub the metal till clean ; then rinso in clean water, and polish with a leather. A whcle, freshly-cut lemon may be necessary to clean a noglecteid copper kettle, tout enough juice will generally be founid in the squeezed fruit for the ordinary cleaning. To Preserve Eggs. Now that eiggs are plentiful and cheap the thrifty hofusewife should put some by for the winter. There are many ptrapanations on the market for preserving eggs — some of which are good and some are not. The best preservatives fail through the neglect or carelessness of the person responsible for putting down the e#S)s- These should be collected regularly every day, carefully washed when earth or any foreign matter adheres to them, and the shells should be perfectly sound. I hajvie used for some years a home-made mixture which cannot be excelled by any scientific preparation in the market— a method which had fcieen used by our grandmothers in Ireland scores of years ago. I have just finished using} eg&s which were placed in it last Octojbjer, nearly eleven months ago, and they have come out as fresOi as if they had been in it only a few weeks, in a word you could scarcely distinguish them when cooked from oggs fresh from the nest. Another thing in favor of the recipe is that ogigs preserved according to it? can be boiled oa> fried, or used in any way that fresh egks can be used. Here is the method :— Put 2£ ft of fresh lime, 6oe of common salt, and loz of saltpetre in a vessel— an, emipty kerosene tin with the top removed will ■do as well as any other— and pooir on the mixture three gallons of boiling water. Stir well, and when cold add £oz of cream of tartar. This should be allowed to staii'd for about 10 days, ajud stirred occasionally, wiben it will be fit for use. This quantity will proycrfve aboiu't 12 dozen eggs, and will not cost more toan three or four pence. TJnore should be at leasit an inh of fluiti over the top of the last eggs'put in. This method is cheap and effective, and will give complete satisfaction if tlhe directions are carefully carried out. Refreshing Sleep. The best sleep is the dreamless sleep. It is the most restful. It permits the sleeper to awake feeling the most refreshed. 'To dream or not to dream ' has been the soliloquy of many 1 a person lying down to sleep, a/nid usually it is with the fervent hope that thero nuayr fee no dreams. To prevent them take care of the circulation. Awotihen iunldiamental principle to be observed is to have tlho rjoam well ventilated and well aired. There can bo no healthful, restful sleep in a close room into which no currents of fresh air find their way. A drawn, weary-IqoUng face sometimes is an evidence of an inclination to keep the windows tig'hitly closed in the sleeping rexom. The centre of the nervous system is the back, and therefore it is not advisable to lie with the full weigjht of the body on the spinal cohimji. One should lie with the wholci (body relaxed, the legs outstretched, anid'the trunk of the body slightly on one side. That is the best slee;)in£j position. It is best calculated to produce sound, refreshing sleep. Rleap ihas 'a curative effect, and some physicians have gono so fa.r as to say that the turning point usually is reached in a disease wifren the patient is sleeping, and that a boaivy s-leo>p i-s all Ih'at is required many times to 'pjivo the sufferer the first stop on the road to health. People wnio Suave heart troutile are known to sleep with. the arrog oven the head. In this attitude the lunigs are supposed to 'be lifted and the breathing cavity made larger, JHut it is not advisable nor is it well to sleep on the left side, so that the weight of all the organs cf the body falls towarSs the heart.