A bag of powdered charcoal sunk in a pork barrel will keep the brine sweet through the winter, without blackening it or the meat.
Javelle water, invaluable for removing mildew and rust-stains, may be made at home in the following manner:
Place four pounds of bicarbonate of soda in a large granite or porcelain-lined can, and pour over it four quarts of hot water.
Stir with a stick until the soda has dissolved, add a pound of chloride of lime and stir until this also has dissolved.
Allow the liquid to cool in the pan, strain the clear portion through thin cloths into wide-mouthed bottles or jugs and cork tightly for use.
The part that contains the sediment may also be bottled and used for cleaning sinks, kitchen tables, etc.
An excellent detersive for cleansing and sweetening a kitchen sink is washing soda. Dissolve a couple of handfuls in hot water and when boiling hot pour down the drain.
To prevent oil-lamps from smoking or giving forth a disagreeable odor, boil the wicks in vinegar, then dry in the sun.
CARVING
The present mode of serving meats after the manner of the table d’hôte—the carving done in the kitchen, and the results placed upon the platter to be served to the guests by butler or waiter—has in large measure done away with the demand for hints to the master or mistress of the home upon the art of carving. To those who adhere to the earlier custom, directions can be merely outlines; for the single means by which one may become an adept as a carver is in the repeated practice which is required for skill in any work of manipulation.