The Home

New Zealand Tablet, Volume XXXIII, Issue 34, 24 August 1905, Page 29

The Home

By Maureen

A Simple Milk Test.

A simple method of testing whether milk has been watered is to take a well-polished knitting needle aid dip it into a deep vessel of milk and withdraw 'it immediately, if the milk is unwatered some of the fluid J2l \fFS t0 the » eedle . but if it has been watered n £ x^-^sssr wiU come out free of

Biting Thread. nP(!Q La j ie . s 1 who s ew a great deal often complain of soreness of the month and lips and do not know the cause 2vV l % h il s constantl y been found to b© the result of biting off thread instead of using a pair of scissors for cutttog. l n the case of silk thriad the danger S well recognised, for to harden it and give it a goS «£ face it is very usual to soak it during the process of manufacture in acetate of lead. In some T cases whe?e seamstresses and dressmakers have persevered in this practice serious results have followed. wwrea in tMs When to Shake Hands. When to shake bands is a subject which dentil* somewhat on circumstances, yet a le^le^lj^y be given. When a man is introduced to a woman sfie eEr^?- h " d i vl ? him unless he" is Selly fllrlf h lgUlsM> ?he is the h^band or brother of the woman presenting him it is natural to r£ ceive him cordially by shaking hands ; but it is n<rt form to do so if he is a mere acquaintance. A hostess house W a h G ha ?K S - With CV , ery est who comes to her not 4 i \° n , th?1 l arnval and Women do mnrPlv h 6 , wh £ n lntroduccd to each other, but by a 7 fr,en^> '"' however ' a younK S irl is Presented by a friend to a married woman, the latter shak M hands with her, but the girl must not make the first advance. Men shake hands when introduced to each other as an expression of goodwill. When leaving an entertainment a man shakes hands with the hostess and he may do so with friends who are near but he muse not go about shaking hands generally

A Good Cup of Tea. There are Jour rules to be followed in preparing tea and the neglect of any one of then: will reS "hf art one ValU€leSS> Nearl > r DVer y housewife neglects at least In the first place, the flavor of tea never aonears unless the water is fresh drawn from the tap a nd HK boiling furiously when poured on the leaves. Nine cooks out of ten never em,pty the kettle of water which SS" «««„ J? a - \ 1 when preparing the tea in the afternoon, and ifi they should avoid this fatality, they seldom, in their haste, wait for the water in k«ji thoroughly before pouring it on the tea bOil It seems sufficient for them that the slightest curl of steam emanates when the water is promptly us*** with the result that the choicest tea in the world tt! + fc ! ° a : t ' nip - ? 5 0th these P itfalls a . re avoided, then the tea is permitted to draw hardly two minute* when tone maid with a mad rush pours it off into fcb« cuns, and again the superb aroma of the rose is invisible, and a wild, weedy solution offends the palate If, again, this mistake is escaped, then the leaf is allowed to soak for fifteen or thirty minutes while th« family converse, and when senved the bouquet has come and gone, and nothing but a bitter tannin has developed, which, when taken into the human economy olavi upon the nerves insidiously. '

To have (tea in perfection it is only necessary to follow the four following rules '— 1. Let the water be fresh from the tap. 2. Let the w a ter boil furiously five minutes before v sin ff »

3. Lelt the water remain on the leaves not less thau nve nor over ten minutes, and then pour off into another heated vessel.