P a g e 4 G h o s t T o w n s a n d H i s t o r y The Dillon Examiner, May 14, 1902 BUTTER RECIPE Immediately after the cow is milked, strain into clean pans and set it over a moderate fire until it is scalding hot then, set it aside. When it is cold, skim off the cream. When the cream has reached 56-58 degrees F., it will churn in fifteen minutes. After the butter collects in the churn, take it out and stand it for a minute in a very cold place. Work it continuously and thoroughly until all the buttermilk is out, adding two even teaspoonsful of very fine salt to each pound of butter, until you have worked it about five minutes. Make it at once into prints and stand away in a cool place. HOUSEHOLD HINTS Lamp Wicks– To ensure good light, lamp wicks must be changed often; as they become clogged, they do not permit a clear passage of the oil. Soaking in vinegar for 24 hours before placing in the lamp will guarantee a clear flame. To Clean a Corset– Take out the steels at the front and sides, then scrub thoroughly with tepid or cold lather of white castile soap. Rinse out the soap by letting cold water run freely on them. Dry without ironing in a cool place. Stamps- When one is hurried In mailing a letter, and the only available postage stamp is found to be without sufficient glue, moisten the stamp, rub it on the gummed flap of an envelope, and quickly press it in place upon the letter. Beds– A bed should never be made under two hours from the time it has been slept in. It should be aired thoroughly and beaten until it is light. Open all the bedroom windows and let the fresh air and sunlight into the room.
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