catechu, % lb., bichromate of potash and blue vitriol,

each 2 ozs. Make a dye of the catechu and vitriol, in which boil the goods (of

course, always water enough to cover nicely) slowly IJ-^ hours, handling properly, wring out;

made a dye of the bichromate of potash, and dip in it 15 min-

utes or till the shade suits.

inexpensive and durable, says

It is

"Emma S.

H.," of Nashport, O., in answer to "Black Eyes," inquiry in Blade. Tested.

Butternut Brown, for Pour Pounds of Goods.— A writer in the

Maine Farmer gives the following

ternut bark, until the strength is out.

"Steep hot, but not boil, J^ bushel butThen steep the goods 1 hour and air;

then put in and steep J^ hour and

them cool.

liquor and bring it to a boil.

:

let

Add 1 oz. copperas to the

If not dark enough use more copperas.

Various

.shades may be produced in this dye by

varying the bark and copperas. One

part butternut and one part walnut bark answers well for a brown."

Remarks. Butternut is white walnut then what this vmter means by

"walnut," of cou-se, is black walnut bark, each in equal amounts. It will

make a darker shade, using the same amount of copperas.

—

Brown, from the Scaly Moss of Bocks, Permanent. —^After giving the last, the same paper added:

good material for coloring brown.

The scaly moss from rocks and ledges is a

Gather the moss and place it in a brass

kettle or tin dish, upon which pour cold water, then let it boil on the stove 3 or

4 hours.

Then skim out the moss, put in the goods, and boil xmtil you have

<he requisite color.

It will never fade.

—

;

DR. CHASE'S RECIPES.

614

Remarks.

—Thus you have a variety of excellent browns to meet

all reason-

able demands, and some of the articles can be obtained everywhere.

London Brown. — Goods, 3 lbs.

quercitron bark, 1 oz.

;

copperas, 3 ozs.

;

logwood, J^

%

—Boil the dye-woods for

camwood,

Directions

lbs. ;

lb.

1 hour, add the copperas, and handle, at boiling heat for J^ hour.

cold water.

—

Rinse in

Blue, Permanent. For 3 lbs. of goods, take alum, 5 ozs. tartar, 3

Directions.— Boil the goods with the alum and tartar, in brass,

;

ozs., chemic.

in water to cover well for 1 hour; remove the goods to warm water, in which

you have put a little chemic, and if not as deep a blue as desired, take out and

add a little more chemic 'till the shade suits.

—

Yellow On Cotton. For 10 lbs. of goods, take acetate of lead,

and nitrate of lead in solution each, 1 lb. in a tub of cold water sufficient to

work well. Work 15 minutes and wring out; into another tub of cold water,

put bichromate of potash, 6 ozs. in solution, and work 15 minutes through this,

and wring out; again work 10 minutes in the lead solution, wash and dry.

Green— First color blue then color yellow, and you have a beautiful

green.

I

know these receipts, (this plan, and the yellow above) to be excellent,

for I have used them, says Leo, of Ft. Collins, Col.

—

Scarlet on Cotton or Silk. Warm water, 3 gals.; cream of tartar

and cochineal, 1 oz. each; solution of tin, 3 ozs. Wet the goods in warm water,

and when the dye boils, put in the goods and boil 1 hour, frequently stirring,

them (I say always stirring handling back and forth to air, and make the

shade even); then take out the goods and rinse in cold water. San Francisco

Cook.

Pink on Cotton—Beautiful, That Does not Fade—Trailing

Arbutus, of Steuben Co., N. Y., in writing to the Free Press (Det.) Household

upon another subject, concludes as follows:

"I am fearful of being too lengthy, but please have patience, for I want

you to know how we color a beautiful pink that will not fade. After 3 years

constant wear, ours is as good as new.

To 4 lbs. cotton goods, put in a brass

put in a bag 3 ozs, cochineal, and

Get all

the strength from the bag of color, then put in 3 oz. of cream of tartar, and 4

kettle enough soft water to cover them well

let it lie in

the water )4,ox

;

% oi an hour, heating to a scalding heat.

—taking care not to get

Put in the goods,

it on the hands.

shade is obtained. If you wish more than one

shade, put in part of the goods at a time for the darkest first, and so on. It

is a fine, light rose color for silks."

ozs. muriate of tin

stirring well, till the desired

—

Dark Tan for Cloth or Rags.— To 5 lbs. of cloth, 1 lb, japonica, 8

bichromate of potash, 3 table-spoonfuls alum. Dissolve the japonica and

alum in soft water, enough to cover the goods. Wash the goods in suds and

put them in the dye; let them stand 2 hours at scalding heat; then set them

oz.

aside in the dye till next morning.

^«id after

In the morning take them from the kettle,

having put on as much soft water as before, dissolve in it the hi-

MISCELLANEOUS.

615

chromate of potash, into this put the goods and let them remain an hour at

scalding heat.

Wash in soft water suds and dry. It will color twice as much

dark enough for rags. It does not make the rags tender. Jean, Lockhaven, Pa.

—

Bright Red for Rags. For 6 or 7 lbs.: Take redwood chips, 2% lbs.;

soak over night in a brass kettle; next morning put in alum, powdered, J^ lb.,

and boil to obtain the strength of the chips, leaving them in; put in the rags, or

yarn, as the case may be, and simmer, airing occasionally, until bright enough

It makes a color nearly resembling the flannel we buy.

to suit.

Nankeen, to Color. —Fill a five-pail brass kettle with small pieces oi"

white birch bark and water, let steep twenty -four hours and not boil, then skim

out the bark, wet the cloth in soapsuds, then put it in the dye, stir well and air

The

often; when dark enough, dry; then wash in suds.

It will never fade.

Household.

I.

CIDER, GRAPE JUICE, ETC.— To Keep from Fermen-

—

tation. I. A writer in the Prairie Farmer says " that M. Pasteur, the great

French scientist, has discovered that any fruit juice which is liable to ferment,

can be kept any length of time by heating to 140° F., and then sealing it up,

while hot, in air-tight vessels," and continues:

"This is nothing new. Cider brought to a boil, skimmed, and then

II.

put into tight 10-gallon kegs will keep as long as wanted in cool cellars. Those

who are fond of sweet cider can in this way provide to have it at all times. If a

slight fermentation is desired, a gallon or two may be drawn into a common

jug and exposed to the air for a day or two, to give it a slight sparkle on the

tongue.

Cider should be boiled in brass, copper or iron, not in tin or galvan-

ized iron pans."

III.

This is confirmed by the following, by bottling while hot, by a writer

to the Elmira (N. Y.) Farmers' Club, who says: " Cider may be kept by heating

to the boiling point when sweet, just from the press;

skim and bottle while hot.

Also that apples may be kept fresh until new fruit comes again by packing in

hemlock sawdust. They should be first put into piles to sweat."

IV. Another writer claims that " there is no benefit from any of the bunghole additions," but "to make cider keep sweet have it made late in the fall,

from sound, ripe fruit, and put the casks in a cool place till spring; then bottle,

cork tiglit and tie the corks down. Lay the bottles on their sides in a cool dry

cellar and you will be able to give your harvest hands a sip of cider at dinner

any year."

—

Remarks Unless the cider is racked off, so as to get rid of the pomace

(which is got rid of by the lieating, or boiling, and skimming in the other cases),

as soon as it has become clear by working or fermentation and settled, I ascerSome persons, however, prefer

tain it must become quite sharp before spring.

it sharp; but as the sharpness comes from fermentation, which produces alcomust be avoided; and that is

done by the heating to 140 degrees and bottling, as M. Pasteur, in I., above, or

by boiling and skimming, as in II., which removes the pomace, as it rises on

being boiled, then bunging up in small, or 10-gal. kegs, though I think barrels

hol, if no alcohol is desired in it, the fermentation

—

616

.

DR. CHASE'S RECIPES.

The skimming should be done as it rises, before it really boils,

adding a little cold cider, if need be, till all is well removed, else, as they say,

the pomice will " boil in," become firm and settle, which, if it does, must be

avoided in pouring oif for bottles or kegs.

will do as well.

V.

Grape Juice, or that of other fruits treated in the same way as

M. Pasteur and others recommend, bottling or canning while hot, and placing

any fermentation has begun, the result has been, and

Thus heating and canning, or bottling grape juice

you have an unfermented wine for communions, which does not intoxicate;

but it never does, until after fermentation has taken place, which cannot occur

without the presence of air. See unfermented wines below, where water and

in a cool cellar, before

therefore will be the same.

sugar are added.

2.

At a cider-makers' convention recently, a Mr. Cane, of Lenawee Co.,

Mich., claimed that sugar, 2 lb., and alcohol, 2 qts. to each lb., was better than

I think it is a fact, even

lime and all other compounds to keep cider sweet

with 20 times 2 lbs. to a bbl.

racking off till spring.

With that I will guarantee it, even without

3. Bottling Cider, to Keep for Years.—A writer in the New

England Farmer gives his plan of bottling cider that will keep for years; and

He says: Leach and filter the' cider

its excellence was endorsed by the editor.

through pure sand, after it has worked and fermented, and before it has soured.

Put no alcohol or other substances with it. Be sure that the vessels you put it

After it is leached or filtered, put it in barrels

in are perfectly clean and sweet.

or casks filled, leaving no room for air; bung them tight, and keep it where it

won't freeze till February or March, then put it into champagne bottles filled;

It should be done in a cellar or room that is

drive the c orks and wire them.

comfortable for work.

The best cider is late made, or made when it is as cold

as can be and not freeze."

Bemarks.

— The leaching or filtering through sand, takes out the pomace,

know ye, you cannot filter it until after it has

worked, and the pomace settled, as the pomace clogs the sand. I wish to say

here, I see it stated that 1 bu. of blood beets to every 7 bu. of apples makes a

I think, too,

cider richer, and of superior flavor to that made of apples alone.

as the heating above does; but

it

would give it a fine color like wine.

— How

—

This is pre4. Boiled Cider

to Do It, and Its Uses.

pared by boiling sweet cider down in the proportion of 4 gals, to 1 (I have

always bottled only 3 to 1). Skim it well during boiling, and at the last take

especial care that it does not scorch.

A brass kettle, well cleansed with salt and

For tart

vinegar, and washed with clear water, is the best thing to boil it in.

pies for summer use it is excellent; and for mince pies it is superior to brandy

or any distilled liquor, and in fruit cake it is preferable to brandy, and also nice

to stew dried apples in for sauce.

It is a very convenient article in a family.

Country Gentle7nan.

1.

"WINE —Wild Grape, to Make.— I had occasion at one time, in

Ann Arbor, to use some wine, and a neighbor woman told me she had some

MISCELLANEOUS.

617

very nice of her own make. I obtained some, and proved it to be as she said,

First

1 found it was made of wild grape juice half-and-half with water.

having mashed the grapes and let it stand 2 or 3 days, then press out and strain,

—

—

adding the water and white sugar, 16 lbs. to each 5 gallon keg, and let work

2 weeks, filling up full with more of the same, and bung tight. In February,

when I obtained it, it was very nice indeed. Almost, if not quite, equal to port

better than half the port we buy.

—

2.

Blackberry Wine, to Make Properly.—Take, of course, clean

kegs or casks; let the berries be ripe; extract the juice with a small wine or

cider press, or it can be done through coarse cotton cloths; then pass the juice

through a strainer; let the juice stand for 2 or 3 days in the tub until the first

fermentation is over, then skim off the top carefully, and add to every quart of

Put

come to a boil, and then skim again. When cool put in

a keg, fill up to the bung, place in the cellar and let it remain there with the

bung off until after the second fermentation, which will be in 4 or 5 days.

Meantime keep the cask full by pouring in wine that has been reserved for

the purpose. After the second fermentation put in the bung tight and let it

juice 3 lbs. of the best yellow sugar, and water enough to make 1 gallon.

all in a kettle and let it

remain in the cask several" months, say to the following February or March,

when it should be carefully drawn off and put in bottles, or, what is better^

demijohns of from 1 to 5 gallons. It will keep for any length of time without the addition of a drop of whiskey or brandy, and will prove a very

" Sophia B,'' in Germantown Telegraph.

agreeable and wholesome drink.

—

Remarks. Mostly used as a medicine in looseness of the bowels, debiltaken immediately after meals, as a tonic, in quantities of a wineglassful or more, as needed.

ity, etc.;

3.

Unfermented Wines, to Make.—The juice of grapes, black-

berries, raspberries, etc., pressed out without mashing the seeds, adding water,

few minutes,

and bottling while hot, corking

tightly, cutting off the corks, and dipping the tops into wax, and keeping in

a dry, cool place, gives a wine that no one would object to, if iced when

drank. They are nourishing, satisfying to the thirst, and not intoxicating,

because there has been no fermentation.

Made of grapes, this wine is in

every way suitable for communion, but might be preferred as first mentioned in v., under Cider, Grape Juice, etc., to Keep, above, where no water

1 pt., and sugar, 3^ lb. for each pint of the juice; then boil a

skimming if any sediment or scum

lior

tar,

rises,

sugar are used.

1.

BEERS— Ginger, English.—Loaf sugar, 2i^ lbs.; cream of tar-

1}4

ozs. ; ginger root,

IJ^ ozs.

;

2 lemons;

—

fresh brewer's yeast, 2 table-

Directions Bruise the ginger, and put into a large

earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze

out the juice, strain it, and add, with the peel, to the other ingredients; then

pour over the water boiling hot. When it has stood until it is only just warm,

add the yeast, stir the contents of the pan, cover with a cloth, and let it remain

near the fire for 12 hours. Then skim off the yeast and pour the liquor off into

spoonfuls; water, 3 gals.

DR. CHASE'S RECIPES.

618

another vessel, taking care not to shake it, so as to leave the sediment; bottle it

immediately, cork it tightly; in 3 or 4 days it will be fit for use.

2.

Ginger Pop. — White sugar, % lb; cream of tartar and ginger root,

bruised, each,

% oz.; juice and grated yellow of 1 lemon; water, 1 gal.; fresh

yeast, 1 table-spoonful

;

ess. of winter green or sassafras as you prefer, or half as

—

much of each, if a mixed flavor is liked.

Directions Put all into a jar, exand pour out over the water, boiling hot; cover, and

let stand until it is only luke-warm, and add the yeast and ess., and let stand in

a cool place 24 hours, strain and bottle, securing the corks tightly. It will be

cept the yeast and

ess. ;

ready in about 3 days.

More or less flavor may be used

to suit different

tastes.

3.

Cream Beer or Soda, any Flavor.— Sugar, 2li lbs.;

acid, 2 ozs. ; juice of 1 lemon; water, 3 pts.

Directions

citric

— Dissolve by heat, and

boil 5 minutes; when cold add the beaten whites of 3 eggs, beaten into a small

cup of flour; and then stir in the ex. of lemon, or the ex. of any other flavor

you desire; bottle and keep cool; put 2 table-spoonfuls more or l^s as you prefer

into a tumbler, of cold water, and stir in J^ to J^ tea-spoonful of soda, and

drink at j^our leisure, as the eggs and flavor holds a cream on top.

Summer Drink, Pleasant for Sick or "Well Persons.—Mash a

few currants, and pour on them a little water, strain, sweeten, and add sufficient cold water to suit the taste, though it is best to use the currants pretty freely,

and sugar accordingly, as the acid of the currant makes this drink peculiarly grateful to the sick as well as those in health,

satisfying the thirst of

Currant jelly in cold water makes a good substitute for currants and

is next to that of tamarinds, which is undoubtedly the best to allay the thirst of

fever patients of anything known. Lemons do very well.

See next receipt.

either.

;

Lemon Syrup, to Prepare, When Lemons are Cheap.— A very

handy way of supplying summer drinks, or even for winter, when lemons

are at a low figure, is to take any quantity, press the hand upon each, and roll it

back and forth briskly, to break the cells, and make the juice press out more

easily into the bowl, never into tin, as it gives a bad taste from the action of

the acid upon the tin. Remove all the pulp from the peels, leaving the rind

thin, cut them up, and boil a few minutes in water, 1 pt. to a doz. peels; strain

the water, and add the juice to it by measure, and put nice white sugar, 1 lb. to

each pt, there was of the juice; leave in boil for 10 to 20 minutes to form the

syrup, then bottle and cork tightly.

One to 2 table-spoonfuls to a glass of cold

water gives you a cool, very healthful and very pleasant drink, for sick or well,

at any time of the year; and a currant syrup may be made in the same way,

using about half as much more sugar to each pint.

Lemon, and Other Syrups, for Fountains, Home Use, or

the Sick. Put in 4 ozs. of citric acid in a bottle with soft water, J^ pt. To

—

make lemon, pine apple, orange, or any of the acid berry syrups, put % oz. of

the above solution into 1 pt. bottle, add 2 drs. of ex. of lemon, or any of the

Others named, and fill with simple syrup, shake, and 'tis ready for use.

One

MISCELLANEOUS.

619

table-spoonful of this syrup to a glass of water makes a very satisfactory drink

for the sick or well.

When made in a glass, if effervescence is desired, stir

in J^ tea-spoonful, or a little less, soda.

For Sarsaparilla, Vanilla, Etc. That have no acids in their composi-

—

tion no acids should be put in

still

they will not effervesce with soda unless

the acid is used.

Remarks.

— I have used the lemon syrup made as above, tea-spoonful, and

% of hot water, which makes very palatable.

1

1 tea-spoonful of sugar put in

pt.

it

When taken an hour before meals it has no injurious effect upon the stomach

or

other

parts of

system.

the

See

Hot

Water

for

Dyspepsia

for

example.

Lemonade — Portable, Convenient and Excellent.— Powdered

tartaric, or citric acid (the latter is preferable), 1 oz. ;

extract of lemon, 2 drs.

Directions

powdered sugar, 6 ozs.

—Mix thoroughly and

let dry in

the sun.

Rub thoroughly together after drying, divide into 23 powders. One makes a

glass of good^weet lemonade. Handy to have when going hunting or picnicing.

San Francisco Cook.

SUMMER

DRINKS— For the Field or Workshop, Nour.

ishing as well as Allaying Thirst. Make oatmeal into a thin gruel;

then add a little salt, and sugar to taste, with a little grated nutmeg and one

well-beaten egg to each gallon, well stirred in while yet warm. This was first

suggested by the Church of England leaflet-s put out among the farmers and

others to discourage them from carrying whiskey into the field.

1.

—

2. If the above plan is too much trouble, although it is, indeed, very

nourishing and satisfactory, take the Scotch plan of stirring raw oatmeal into

the bucket of cold water and stir when dipped up to drink.

I drank of this at

the building of the New York and Brooklyn bridge, which I visited with

my

son while in New York in the Centennial year of 1876, on our way from Philadelphia, and we were highly pleased with it.

As near as I could judge, J^ to J

pint was stirred into a common 12-quart pail.

The workmen drank of it freely

preferring it to plain water very much.

Home-Made Filter, Cheap and Very S^isfactory.— Take a

large flower-pot, put a piece of sponge over the hole in the bottom, fill

% full

of equal parts of clean sand and charcoal the size of a pea; over this lay a

woolen cloth large enough to hang over the sides of the pot. Pour water into

the cloth and it will come out pure after the dust from the coal has been run off

by a few fillings. When it works too slow take off the woolen cloth and wash it

thoroughly and replace it again is all that will be required for a long time.

Interest, Rates of the Western States and Territories, Ne-w

York and Canada, and Consequences of Taking Usurious Rates.—

The following rates of interest and consequences of taking usury, was collected

by the Ledger, of Philadelphia, a very reliable source, and will show any one

at a glance where they can obtain the largest interest for money they wish to

invest in any considerable amounts

I>R-

620

CHASE'S BECIPES.

—

—

California Ten per cent after a debt becomes due, but parties may agree

upon any interest whatever, simple or compound.

Colorado Ten per cent on money loaned.

Dakota— '&&Y en per cent.

Parties may contract for a rate of interest not

Usury (illegal or exhorbitant interest) forfeits all the interest

exceeding 12.

taken.

Idaho Territory— Han per cent. Parties may agree In writing for any rate not

exceeding 2 per cent per month. Penalty for greater rate is 3 times the amount

paid, fine of |360, or 6 months' imprisonment, or both.

Illinois— ^is. per cent, but parties may agree in writing for 10. Penalty for

usury forfeits the entire interest.

Parties may agree in writing for any rate not

Indiana Six per cent.

exceeding 10. Beyond that rate is illegal as to the excess only.

A higher rate

Parties may agree in writing for 10.

Iowa Six per cent.

—

—

works a forfeiture of 10 per cent.

Kansas Seven per cent. Parties may agree for 13.

—

Usury forfeits the

excess.

—Seven per cent. Parties may contract for any rate not exceed-

Michigan

ing 10.

Minnesota— ^Q\Qn per cent.

Parties may contract to pay as high as 12, in

writing but contract for higher rate is void as to the excess.

Missouri Six per cent. Contract in writing may be made for 10.

—

The pen*

alty of usury is forfeiture of the interest at 10 per cent.

Montana

— Parties may stipulate for any rate of interest.

—Ten per cent, or any rate on express contract not greater than 13.

Nebraska

Usury prohibits the recovery of any interest on the principal.

Nevada Ten per cent. Contract in writing may be paid for the payment

of any other rate.

New Mexico Territory—^ix per cent, but parties may agree upon any rate.

New York Seven per cent. Usury is a misdemeanor, punishable by a fine

—

—

of $1,000 or 6 months' imprisonment, or both, and forfeits the principal, even

in the hands of third parties.

0?iio

—Six per cent. Contract in writing may be for

for violation of law.

8.

No penalty attached

If contract is for a higher rate than 8

it is void as to

and recovery is limited to principal and 6 per cent.

Oregon Ten per cent. Parties may agree on 12.

Utah Territory Ten per cent. No usury laws. Any rate may be agreed on.

Washington Territory Ten per cent. Any rate agreed upon in writing is

interest,

—

—

—

valid.

Wisconsin

— Seven per cent. Parties may contract in writing for

Wyoming Territory

—

writing.

—Six per cent, but parties may agree upon any rate

—Six per cent, but any rate may be stipulated for.

Ontario

Quebec

10.

No

Usury forfeits all the interest paid.

Twelve per cent, but any rate may be agreed upon in

interest can be computed on interest.

MISCELLANEOUS.

621

BOOTS AND SHOES— Cement for Patching Without Sewing.

—Pure gutta percha, eschewed or cut

fine,

f^ oz., sulpliide of carbon, 13^

about the right proportions.

It should be the consistence of thick

molasses.

Keep corked when not in use, as the sulphide is very evaporative.

Directions Cut the patch the right shape, pare the edge thin, remove all dirt

ozs. is

—

and grease from the place to be mended.

Apply 2 or 3 coats of the cement to

boot and patch, with a suitable spatula or flat stick, as a brush soon dries up

heat each and press on the patch with a warm burnishing iron, as shoemakers

,

understand.

—The sulphide of carbon, has proved the best solvent for the

Remarks

If well done, it will prove permanent and satisfactory.

had them thus applied, and they kept their position for many months.

gutta percha.

I

have

Boots — To Make Water-Proof. —Farmers and others whose business

calls them into wind,

snow, etc.

,

ought to have their boots made purposely for

them, not of thick, heavy cowhide, but kip or some soft and pliable leather, a

kind the shoemakers know as a " nmner," is good, and the soles should be double

the whole length, and of firm and well tanned leather, and before wearing the

soles should be well filled with tallow, heated and dried in then oil the uppers

with castor oil, also heated in, at least, a tablespoonful of it to each boot; then, if

out in muddy or damp weather, or snow, or if you are compelled to stand or work

in water during the day, wash off the boots clean at night, warming them by

the fire while wet, and rub in the castor oil, a teaspoonf ul at least to each boot, and

there will be no shrinkage, nor hard boots to get on in the morning.

Do this

twice to thrice a week all winter, as the snow or mud demands.

Bemarks.

I have condensed this from a report of one Delos Wood,

address not given, to the Indiana Farmer, retaining all that is essential to

understand it. He says, "I have stood in mud and water 2 or 3 inches

deep, for 10 hours a day for a week, without feeling any dampness or having

any ditficvdty in getting my boots on or off, by this heating every night." He

;

—

had previously tried one of the water proof receipts containing rosin, tallow, etc.,

but found this the best plan.

I will, however, give one of this kind, that any

one may suit himself as to plans.

The compounds containing rosin, however, must have a tendency to harden the leather, but kerosene, as mentioned

below, is now said to soften them as soft as when new, so suit yourselves as to

which shall be used. The oil dressing and blacking for leather, carriage tops,

etc., below, must, from the nature of its ingredients, prove a good dressing for

boots; but if I was making it expressly for boots, I'd leave out the Pnissian

blue.

Neat's foot-oil, and castor oil are both very softening for all kinds of

Still, it is considered that rosin, and Burgundy pitch both have a tenleather.

dency to harden leather; but, as seen below, it has recently been discovered

that kerosene will soften old boots equal to new.

Boots—Water-Proofing for.— D. S.