HOW TO DESTROY INSECTS.

Manawatu Herald, 5 September 1896, Page 4

HOW TO DESTROY INSECTS.

Coal Oil M nn Agent and How to TJae It to the Bast Advantage. Oil is ono of the best agents to bo employed in tho destruction of iudects. Insects mostly breathe through pores, and the oil closing these pores suffocates the insects, but if used in its full strength . oil will at the game time closo the breathing pores of the plant and be just as destructive to one as the other. About half a wineglass of oil, with a gallon of rainwater, is the quantity recommended for the destruction of such insects as red tpider, thrips and aphis. To mix the . water and oil it has to be boiled with loap in the proportion of about one part of soap and eight of water. When the mixture of soap and water is near the boiling point, it is poured into bottles and the oil added at that time. The nearer the liquid is to th© boiling point at the time the oil is applied the better it will mix. Corked in bottles, it can be kept for use. It is said that many .ot theinßecticides advertised for amateur flower growers are made in this way, preparations being occasionally varied, and where it can be bought cheaply it i 8 often better to get it in that way than to go to the trouble of making it one's self. Sometimes the material obtained iv this way may be diluted further by water, but it is impossible to give csaot directions in these canes. Those who try them must watch results and'- learn a little from their own experience.

How "Bonbons" Originated.

A "bonbon" is simply a solid sweet and was made as soon as sugar was introduced into the country. The word "bonbon" comes from the French, signifying very good, and Is a kind of superlative by reduplication, like a child's "pap*," "by t>y»" etc. This particular forra of sweets has arisen from the celebration of -"News Year's day as a festival. Of modern nations, the French celebrate New Year's with the moat spirit, and bonbons .were an outcome of their artistio taste in gifts.

Sow %o Make a Kitchen Comfortable.

The floor should be painted. There should be neatly bound mats of carpet her© and there, but no tacked or "pnt down" rupf. The walls, when it is possible, should be covered with linoleum, tilesror something equally durable and Msyto keep clean. There should be light colpred holland shades at the windows and short saeh curtains of white' dotted muslin. Ther& should also be, ff possible, a safe with glass doors through which the blue and yellow crockery, the tin and copper vessels may lew seen withont gathering dust and •Qioke. There should be at least one ste&,^eM v <sobkbooks may repose, and another where bright, hardy, heat loving flowers may bloom. A kitchen clock should provide the element of accuracy for the culinary experiments, and a big splint bottomed rocker should be one of the prominent furnishings of the room.

How to Get Rid of "Wild Hair."

A "wild hair" grows in from the eyelid instead of out, and brushing against the eyeball sometimes causes an irritation that results in the loss of sight. To pull it ont gives only temporary relief, Bince fn a few weeks it comes back as VreO. grown and strong as ever. The only "~ vay to kill it is to destroy the sac from which it springs by means of the electric needle, which is pressed into the sac and » current turned on. A sharp prick is felt, and.the hair is forever dead.

How to Make Chocolate.

Never prate or shake off chocolate '"from the cake.- Break off the amount you need, and put it in either an earthen lined or an agate kettle. Pour boiling water on it— just enough to dissolve it. Then pour in the milk, v»'hich should be warm, 'not hot, stirring all the while as . you are pouring it in. Stand the kettle L where it will boil quickly, being careful to let' it -burn, and when it has boiled HPtaree minutes tho chocolate is done. Pour it into the chocolate pot and serve. Do not; sweeten it. Let the guests eweettn their own. chocolate as they, prefer. Three ounces of chocolate is, a good VMasure for a cup. It does not hurt chocolate to stand after boiling for at ]MBt 8 half hour where it will keep hot, Only do not let it boil.

Bow to Clean Fish.

If the fieh have eoalea, remove them tefqro opening. Scrape with a small, •hasp knife from the tali to the head. Hold tbe knife flat and slanting, resting It oo the* fish bo that the scales may be taktn upon tbe knife. Scrape slowly, bo ibftv the aoalea may not fly, and rinse thrkfltffe often In oold water. When the 4ah is served whole, do not remove the h*dortail.

How to Bet*p« Beef and Serve It,

ThAfte dmply beef from which all in- j tteeetibla an betanoes have been removed, j ""^ie a tender piece of beef; cut across | the grain; scrape with a spoon until all i $M pulp is removed; make a fresh but- ! fitce by cutting off the scraped part with ft thin, sharp knife; proceed in this way «ntil all the meat is reduced to a pulp. If necessary, it may be eaten raw, spread Tery thin on slices of toast, or the pulp may be put in a hot frying pan with a tittle butter and allowed to barely cook through, stirring and turning constantly. A weak stomach will often retain •craped beef when it refuses all other •oHd foods.

Bow to Bemove Scorch From Wash Fabric*.

Put into a bowl of hot water as much borax aa- will? dissolve and soak the •oorched places in it, laying them in the rfeot tut to bleach. 'Repeat as often as tb» doth becomes dry until the scorch to quite gone.

rßow to Beep Butter Cool Without an Icebox.

r Fill a box witlTsand, put the butter in fere and sink them in the sand, wetting It well with cold water. Then cover the box airtight.

How to Slake Solder.

Melt together two parts of lead and one of bar tin. This hardens into coxa* turn solder.