Domestic

New Zealand Tablet, 14 July 1910, Page 1113

Domestic

By MAUREEN

Liniment for Chilblains. A good liniment for- chilblains is made by infusing one heaped teaspoonful of dry mustard in one cupful of spirits ■1 S , In Lise the mustard in the turpentine, shake der&.*sr four h ° l,rS; the strain HoS « uite

Choosing a Carpet. When choosing a carpet, if you have to study economy TLo Ct m'n wt a sma P atteril ail d of rather a light color The small pattern cuts to greater advantage, for there is to-cthp S r 61U I ma * cllu }g the design, as the breadths are sewn and hen the wool begins to wear the light color ud not contrast so painfully against the string foundation as it would if it were many shades darker in tone.

Preserving Boots. A good practice is that of varnishing the soles of new boots and shoes before they are worn, in order to render them more impervious to damp. If two or three coating aio applied the leather will 'be rendered waterproof for a considerable time, and the chill to the feet which is caused If "’ he " * he Sttest '’ rear is

Cleaning Lacquered Gas Brackets. and b J a< S etS f aTe genera made of lacquered brass, of any description, or their lustre will be lost. Instead dissoJve a pennyworth of soft soap in a pint of boiling water! allow it to cool off, and then mix in half a pint of paraffin Rub this mixture - well into the brass, and then polish off with a soft chamois leather. ' 1 ott

Good to Remember. . • i A . pailltec ? and varnished floor ended up by being very sticky: experimenting to . find a remedy it was thoroughly washed over with turpentine. The theory worked upon was based upon the fact that turpentine is used to dry paints hard VaS fe (ln mixtl ! re i> and - a this varnish-was not yet aid, the hope was entertained that the turpentine would evap“?S e rlrv t l+ the . varnisll > pombine with it and in 3 mu” trials* AlV " ay - !t succeeded . and it is

Food Values. bai'dll loolvlu f. f . or substitutes for meat dishes, one would haidly be as foolish as to claim that potatoes or rice are lentils same value for food as lean beef; but beans, peas, lentils, nuts, eggs, and cheese contain more nitrogen than meats, and when properly cooked are both palatable and stStfratber^ 1 ? made Up largely of vegetables produces stiengtn rathei than , nervous . energy, and if women who av e households would only give more time and attention weinmlanof l th J aWS C i f chem i stry and the selection of a well-balanced diet, and experiment until they know how to prepare wholesome food for their families, the expense of living would be greatly modified. 1

Origin of the O’Oyley. The word ‘ d’oyley ’ is used constantly, and yet f»w till 0 V lO hnamt story of its origin. In the time of William the Norman, Robert D Oyley was one of his followers and valuable lands at Hook Norton, in Oxfordshire, were granted him upon a curious condition. The London American says that each year, at the feast of St. Michael, he wS to make tender of a linen tablecloth worth three English n>n ln i gS -l .fs they went to royalty, the ladies of the D Oyley family took great pride in embroidering the ‘ quitrent cloths/ as they were termed, and in consequence an ait needlework collection of great beauty was accumulated in these annual tributes. They did service for State occasions in William the Norman’s household, and, very naturally, were called the D’Oyley linen.’ ’ J atUr "

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