THE BLUE LAWS ON SMOKING.--There were some very stringent laws in Ma.s.sachusetts against the use of tobacco in public, and while the penalties were not so heavy, yet they were apparently rigidly enforced for a time. We quote from a law pa.s.sed in October, 1632, as follows: "It is ordered that noe person shall take any tobacco publiquely, under paine of punishment; also that every one shall pay 1_d._ for every time hee is convicted of takeing tobacco in any place, and that any a.s.sistant shall have power to receave evidence and give order for levyeing of it, as also to give order for the levyeing of the officer"s charge. This order to begin the 10th of November next."
In September, 1634, we discover another law on the same article: "Victualers, or keepers of an Ordinary, shall not suffer any tobacco to be taken in their howses, under the penalty of 5_s._ for every offence, to be payde by the victuler, and 12_d._ by the party that takes it. Further, it is ordered, that noe person shall take tobacco publiquely, under the penalty of 2_s._ 6_d._, nor privately, in his owne house, or in the howse of another, before strangers, and that two or more shall not take it togeather, anywhere, under the aforesaid penalty for every offence." In November, 1637, the record runs: "All former laws against tobacco are repealed, and tobacco is sett at liberty;" but in September, 1638, "the [General] Court, finding that since the repealing of the former laws against tobacco, the same is more abused then before, it hath therefore ordered, that no man shall take any tobacco in the fields, except in his journey, or at meale times, under paine of 12_d._ for every offence; nor shall take any tobacco in (or so near) any dwelling house, barne, corne or hay rick, as may likely indanger the fireing thereof, upon paine of 10s. for every offence; nor shall take any tobacco in any inne or common victualing house, except in a private roome there, so as neither the master of the same house nor any other guests there shall take offence thereat, which if they do, then such person is fourthwith to forbeare, upon paine of 12_s._ 6_d._ for every offence. Noe man shall kindle fyre by gunpowder, for takeing tobacco, except in his journey, upon paine of 12_d._ for every offence."
THE REMARKABLE CAVES--WYANDOTTE AND MAMMOTH.--Wyandotte Cave is in Jennings township, Crawford county, Ind., near the Ohio river. It is a rival of the great Mammoth Cave in grandeur and extent. Explorations have been made for many miles. It excels the Mammoth Cave in the number and variety of its stalagmites and stalact.i.tes, and in the size of several of its chambers. One of these chambers is 350 feet in length, 245 feet in height, and contains a hill 175 feet high, on which are three fine stalagmites. Epsom salts, niter and alum have been obtained from the earth of the cave. The Mammoth Cave is in Edmondson county, near Green River, about seventy-five miles from Louisville. Its entrance is reached by pa.s.sing down a wild, rocky ravine through a dense forest. The cave extends some nine miles. To visit the portions already traversed, it is said, requires 150 to 200 miles of travel. The cave contains a succession of wonderful avenues, chambers, domes, abysses, grottoes, lakes, rivers, cataracts and other marvels, which are too well known to need more than a reference. One chamber--the Star--is about 500 feet long, 70 feet wide, 70 feet high, the ceiling of which is composed of black gypsum, and is studded with innumerable white points, that by a dim light resemble stars, hence the name of the chamber. There are avenues one and a half and even two miles in length, some of which are incrusted with beautiful formations, and present the appearance of enchanted palace halls.
There is a natural tunnel about three-quarters of a mile long, 100 feet wide, covered with a ceiling of smooth rock 45 feet high. There is a chamber having an area of from four to five acres, and there are domes 200 and 300 feet high. Echo River is some three-fourths of a mile in length, 200 feet in width at some points, and from 10 to 30 in depth, and runs beneath an arched ceiling of smooth rock about 15 feet high, while the Styx, another river, is 450 feet long, from 15 to 40 feet wide, and from 30 to 40 feet deep, and is spanned by a natural bridge. Lake Lethe has about the same length and width as the river Styx, varies in depth from 3 to 40 feet, lies beneath a ceiling some 90 feet above its surface, and sometimes rises to a height of 60 feet.
There is also a Dead Sea, quite a somber body of water. There are several interesting caves in the neighborhood, one three miles long and three each about a mile in length.
THE SOUTH SEA BUBBLE.--The "South Sea Bubble," as it is generally called, was a financial scheme which occupied the attention of prominent politicians, communities, and even nations in the early part of the eighteenth century. Briefly the facts are: In 1711 Robert Hartley, Earl of Oxford, then Lord Treasurer, proposed to fund a floating debt of about 10,000,000 sterling, the interest, about $600,000, to be secured by rendering permanent the duties upon wines, tobacco, wrought silks, etc. Purchasers of this fund were to become also shareholders in the "South Sea Company," a corporation to have the monopoly of the trade with Spanish South America, a part of the capital stock of which was to be the new fund. But Spain, after the treaty of Utrecht, refused to open her commerce to England, and the privileges of the "South Sea Company" became worthless. There were many men of wealth who were stockholders, and the company continued to flourish, while the ill success of its trading operations was concealed. Even the Spanish War of 1718 did not shake the popular confidence. Then in April, 1720, Parliament, by large majorities in both Houses, accepted the company"s plan for paying the national debt, and after that a frenzy of speculation seized the nation, and the stock rose to 300 a share, and by August had reached 1,000 a share.
Then Sir John Blunt, one of the leaders, sold out, others followed, and the stock began to fall. By the close of September the company stopped payment and thousands were beggared. An investigation ordered by Parliament disclosed much fraud and corruption, and many prominent persons were implicated, some of the directors were imprisoned, and all of them were fined to an aggregate amount of 2,000,000 for the benefit of the stockholders. A great part of the valid a.s.sets was distributed among them, yielding a dividend of about 33 per cent.
AREA OF NORTH AMERICA.--The following figures show the extent of the United States as compared with the British possessions in North America: United States, 3,602,884 square miles. British possessions--Ontario, 121,260; Quebec, 210,020; Nova Scotia, 18,670; New Brunswick, 27,037; British Columbia, 233,000; Manitoba, 16,000; N.W. and Hudson Bay Territories, 2,206,725; Labrador and Arctic Ocean Islands, make a total of 3,500,000.
[Ill.u.s.tration: HOUSEHOLD RECIPES]
HOUSEHOLD RECIPES
MISCELLANEOUS.
AXLE GREASE.--1. Water, 1 gallon; soda, 1/3 pound; palm oil, 10 pounds. Mix by heat, and stir till nearly cold.
2. Water, rape oil, of each 1 gallon; soda, 1/3 pound; palm oil, 1/4 pound.
3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds; soda, 1/2 pound. Heat to 210 deg. Fahrenheit and stir until cool.
4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound. Makes a good lubricator for wagon axles.
HOW TO Sh.e.l.l BEANS EASY.--Pour upon the pods a quant.i.ty of scalding water, and the beans will slip very easily from the pod. By pouring scalding water on apples the skin may be easily slipped off, and much labor saved.
HOW TO CLEAN BED-TICKS.--Apply Poland starch, by rubbing it on thick with a cloth. Place it in the sun. When dry, rub it if necessary. The soiled part will be clean as new.
HOW TO WASH CARPETS.--Shake and beat it well; lay it upon the floor and tack it firmly; then with a clean flannel wash it over with a quart of bullock"s gall mixed with three quarts of soft, cold water, and rub it off with a clean flannel or house-cloth. Any particular dirty spot should be rubbed with pure gall.
HOW TO CLEAN CARPETS.--Before proceeding to sweep a carpet a few handfuls of waste tea-leaves should be sprinkled over it. A stiff hair broom or brush should be employed, unless the carpet is very dirty, when a whisk or carpet-broom should be used, first followed by another made of hair, to take off the loose dust. The frequent use of a stiff carpet-broom soon wears off the beauty of the best carpet. An ordinary clothes brush is best adapted for superior carpets. When carpets are very dirty they should be cleaned by shaking and beating.
Beat it well with a stick in the usual manner until all the dust is removed, then take out the stains, if any, with lemon or sorrel-juice.
When thoroughly dry rub it all over with the crumb of a hot wheaten loaf, and if the weather is very fine, let hang out in the open air for a night or two. This treatment will revive the colors, and make the carpet appear equal to new.
TO REMOVE SPOTS ON CARPETS.--A few drops of carbonate of ammonia, and a small quant.i.ty of warm rain water, will prove a safe and easy antacid, etc., and will change, if carefully applied, discolored spots upon carpets, and indeed, all spots, whether produced by acids or alkalies. If one has the misfortune to have a carpet injured by whitewash, this will immediately restore it.
HOW TO REMOVE INK SPOTS ON CARPETS.--As soon as the ink has been spilled, take up as much as you can with a sponge, and then pour on cold water repeatedly, still taking up the liquid; next rub the place with a little wet oxalic acid or salt of sorrel, and wash it off immediately with cold water, and then rub on some hartshorn.
CLEANING AND SCOURING OF CLOTH.--The common method of cleaning cloth is by beating and brushing, unless when very dirty, when it undergoes the operation of scouring. This is best done on the small scale, as for articles of wearing apparel, etc., by dissolving a little curd soap in water, and after mixing it with a little ox-gall, to touch over all the spots of grease, dirt, etc., with it, and to rub them well with a stiff brush, until they are removed, after which the article may be well rubbed all over with a brush or sponge dipped into some warm water, to which the previous mixture and a little more ox-gall has been added. When this has been properly done, it only remains to thoroughly rinse the article in clean water until the latter pa.s.ses off uncolored, when it must be hung up to dry. For dark, colored cloths the common practice is to add some Fuller"s-earth to the mixture of soap and gall. When nearly dry the nap should be laid right and the article carefully pressed, after which a brush, moistened with a drop or two of olive oil, is pa.s.sed several times over it, which will give it a superior finish.
Cloth may also be cleaned in the dry way, as follows: First remove the spots, as above, and when the parts have dried, strew clean, damp sand over it, and beat it in with a brush, after which brush the article with a hard brush when the sand will readily come out, and bring the dirt with it. Black cloth which is very rusty should receive a coat of reviver after drying, and be hung up until the next day, when it may be pressed and finished off as before. Scarlet cloth requires considerable caution. After being thoroughly rinsed, it should be repeatedly pa.s.sed through cold spring water, to which a tablespoonful or two of solution of tin has been added. If much faded, it should be dipped in a scarlet dye-bath. Buff cloth is generally cleansed by covering it with a paste made with pipe-clay and water, which, when dry,-is rubbed and brushed off.
RENOVATION OF CLOTH.--The article undergoes the process of scouring before described, and, after being well rinsed and drained, it is put on a board, and the thread-bare parts rubbed with a half-worn hatter"s card, filled with flocks, or with a teazle or a p.r.i.c.kly thistle, until a nap is raised. It is next hung up to dry, the nap laid the right way with a hard brush, and finished as before. When the cloth is much faded, it is usual to give it a dip, as it is called, or to pa.s.s it through a dye-bath, to freshen up the color.
HOW TO REVIVE THE COLOR OF BLACK CLOTH.--If a coat, clean it well, then boil from two to four ounces of logwood in your copper, or boiler, for half an hour; dip your coat in warm water, and squeeze it as dry as you can, then put it into the copper and boil it for half an hour. Take it out, and add a piece of green copperas, about the size of a horse-bean; boil it another half hour, then draw it, and hang it in the air for an hour or two; take it down; rinse it in two or three cold waters; dry it, and let it be well brushed with a soft brush, over which a drop or two of the oil of olives has been rubbed, then stroke your coat regularly over.
HOW TO RESTORE c.r.a.pE.--Skimmed milk and water, with a little bit of glue in it, made scalding hot, is excellent to restore rusty Italian c.r.a.pe. If clapped and pulled dry like muslin, it will look as good as new; or, brush the veil till all the dust is removed, then fold it lengthwise, and roll it smoothly and tightly on a roller. Steam it till it is thoroughly dampened, and dry on the roller.
HOW TO CLEANSE FEATHER BEDS.--When feather beds become soiled and heavy they may be made clean and light by being treated in the following manner: Rub them over with a stiff brush, dipped in hot soap-suds. When clean lay them on a shed, or any other clean place where the rain will fall on them. When thoroughly soaked let them dry in a hot sun for six or seven successive days, shaking them up well and turning them over each day. They should be covered over with a thick cloth during the night; if exposed to the night air they will become damp and mildew. This way of washing the bed-ticking and feathers makes them very fresh and light, and is much easier than the old-fashioned way of emptying the beds and washing the feathers separately, while it answers quite as well. Care must be taken to dry the bed perfectly before sleeping on it. Hair mattresses that have become hard and dirty can be made nearly as good as new by ripping them, washing the ticking, and picking the hair free from bunches and keeping it in a dry, airy place several days. Whenever the ticking gets dry fill it lightly with the hair, and tack it together. HOW TO CUT UP AND CURE PORK.--Have the hog laid on his back on a stout, clean bench; cut off the head close to the base. If the hog is large, there will come off a considerable collar, between head and shoulders, which, pickled or dried, is useful for cooking with vegetables.
Separate the jowl from the face at the natural joint; open the skull lengthwise and take out the brains, esteemed a luxury. Then with a sharp knife remove the back-bone the whole length, then the long strip of fat underlying it, leaving about one inch of fat covering the spinal column.
The leaf lard, if not before taken out for the housewife"s convenience, is removed, as is also the tenderloin--a fishy-shaped piece of flesh--often used for sausage, but which makes delicious steak. The middling or sides are now cut out, leaving the shoulders square-shaped and the hams pointed, or they may be rounded to your taste. The spare-ribs are usually wholly removed from the sides, with but little meat adhering. It is the sides of small, young hogs cured as hams that bear the name of breakfast bacon, The sausage meat comes chiefly in strips from the backbone, part of which may also be used as steak. The lean tr.i.m.m.i.n.gs from about the joints are used for sausage, the fat sc.r.a.ps rendered up with the backbone lard.
The thick part of the backbone that lies between the shoulders, called griskin or chine, is separated from the tapering, bony part, called backbone by way of distinction, and used as flesh. The chines are smoked with jowls, and used in late winter or spring.
When your meat is to be pickled it should be dusted lightly with saltpetre sprinkled with salt, and allowed to drain twenty-four hours; then plunge it into pickle, and keep under with a weight. It is good policy to pickle a portion of the sides. They, after soaking, are sweeter to cook with vegetables, and the grease fried from them is much more useful than that of smoked meat.
If your meat is to be dry salted, allow one teaspoonful of pulverized saltpetre to one gallon of salt, and keep the mixture warm beside you.
Put on a hog"s ear as a mitten, and rub each piece of meat thoroughly.
Then pack skin side down, ham upon ham, side upon side, strewing on salt abundantly. It is best to put large and small pieces in different boxes for the convenience of getting at them to hang up at the different times they will come into readiness. The weather has so much to do with the time that meat requires to take salt that no particular time can be specified for leaving it in.
The best test is to try a medium-sized ham; if salt enough, all similar and smaller pieces are surely ready, and it is well to remember that the saltness increases in drying. Ribs and steaks should be kept in a cold, dark place, without salting, until ready for use.
If you have many, or the weather is warm, they keep better in pickle than dry salt. Many persons turn and rub their meat frequently. We have never practiced this, and have never lost any.
When the meat is ready for smoking, dip the hocks of the joints in ground black pepper and dust the raw surface thickly with it. Sacks, after this treatment, may be used for double security, and I think bacon high and dry is sweeter than packed in any substance. For sugar-cured hams we append the best recipe we have ever used, though troublesome.
_English Recipe for Sugar-Curing Hams_.--So soon as the meat comes from the butcher"s hand rub it thoroughly with the salt. Repeat this four days, keeping the meat where it can drain. The fourth day rub it with saltpetre and a handful of common salt, allowing one pound of saltpetre to seventy pounds of meat. Now mix one pound of brown sugar and one of mola.s.ses, rub over the ham every day for a fortnight, and then smoke with hickory chips or cobs. Hams should be hung highest in meat-houses, because there they are less liable to the attacks of insects, for insects do not so much infest high places--unlike human pests.
_Pickle_.--Make eight gallons of brine strong enough to float an egg; add two pounds of brown sugar or a quart of mola.s.ses, and four ounces of saltpetre; boil and skim clean, and pour cold on your meat. Meat intended for smoking should remain in pickle about four weeks. This pickle can be boiled over, and with a fresh cup of sugar and salt used all summer. Some persons use as much soda as saltpetre. It will correct acidity, but we think impairs the meat.
WASHING PREPARATION.--Take a 1/4 of a pound of soap, a 1/4 of a pound of soda, and a 1/4 of a pound of quicklime. Cut up the soup and dissolve it in 1 quart of boiling water; pour 1 quart of boiling water over the soda, and 3 quarts of boiling water upon the quicklime.
The lime must be quick and fresh; if it is good it will bubble up on pouring the hot water upon it. Each must be prepared in separate vessels. The lime must settle so as to leave the water on the top perfectly clear; then strain it carefully (not disturbing the settlings) into the washboiler with the soda and soap; let it scald long enough to dissolve the soap, then add 6 gallons of soap water.
The clothes must be put to soak over night, after rubbing soap upon the dirtiest parts of them. After having the above in readiness, wring out the clothes which have been put in soak, put them on to boil, and let each lot boil half an hour; the same water will answer for the whole washing. After boiling each lot half an hour drain them from the boiling water put them in a tub and pour upon them two or three pailsful of clear, hot water; after this they will want very little rubbing; then rinse through two waters, blueing the last. When dried they will be a beautiful white. After washing the cleanest part of the white clothes, take two pails of the suds in which they have been washed, put it over the fire and scald, and this will wash all the flannels and colored clothes without any extra soap. The white flannels, after being well washed in the suds, will require to be scalded by turning on a teakettle of boiling water.
HOW TO DESTROY HOUSEHOLD PESTS
HOW TO DESTROY ANTS.--Ants that frequent houses or gardens may he destroyed by taking flower of brimstone half a pound and potash four ounces; set them in an iron or earthen pan over the fire till dissolved and united; afterward beat them to a powder, and infuse a little of this powder in water; and wherever you sprinkle it the ants will die or fly the place.
HOW TO DESTROY BLACK ANTS.--A few leaves of green wormwood, scattered among the haunts of these troublesome insects, is said to be effectual in dislodging them.
HOW TO DESTROY RED ANTS.--The best way to get rid of ants, is to set a quant.i.ty of cracked walnuts or sh.e.l.l-barks on plates, and put them in the closet or places where the ants congregate. They are very fond of these, and will collect on them in myriads. When they have collected on them make a general _auto-da-fe_, by turning nuts and ants together into the fire, and then replenish the plates with fresh nuts. After they have become so thinned off as to cease collecting on plates, powder some camphor and put in the holes and crevices, whereupon the remainder of them will speedily depart. It may help the process of getting them to a.s.semble on sh.e.l.l-barks, to remove all edibles out of their way for the time.
HOW TO DESTROY BLACK BEES.--Place two or three shallow vessels--the larger kind of flower-pot saucers will do--half filled with water, on the floors where they a.s.semble, with strips of cardboard running from the edge of the vessel to the floor, at a gentle inclination; these the unwelcome guests will eagerly ascend, and so find a watery grave.