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SEPTEMBER, 1915
The Commoner
17
and slacked powdered ammonia. In
somo diseases it is used as a stimu
lant. Emma S. To crystallize grasses,
have tho leaves dry and steep tliem
in a strong solution of alum for a
few minutes, dry again, and they -will
usually bo very beautiful.
House-Mother For driving away
mosquitoes, it is recommended to
evaporate a piece of gum camphor in
a thin iron or tin vessel over a flame,
taking care to avoid igniting. It is
also recommended to dip a sponge
in spirits of camphor and suspend it
over the bed. The fumes of scorched
insect powder is also recommended.
Bicarbonate of soda wet and applied
to stings "of mosquitoes or other in
sects is said to relievo tho pain.
"Uncle Joe" It is said that for
foundations, take Rosedalo cement,
ono part; sand, two parts; coarso
gravel, four parts; mix with water to
tho required consistency, and it will
endure for centuries. For sidewalks
and basement floors, excavate the
surface to bo dealt with eighteen
inches deep; All in large stones to
within six inches of the surface; then
take Portland cement, one part; stone
chips (macadam) or hard gravel with
a little sand, six -.parts, with water
to make a stiff concrete mortar; bed
this in on the stone bottom to within
two inches of the surface; then take
Portland cement ono part, and fine
sand two parjts; mix with water to a
mortar and lay it up to the surface,
and smooth before it sets. It hard
ens very quickly, and the work must
be done rapidly, not making much at
a time. This for floors for barns, and
like buildings.
LATEST FASHIONS
FOR COMMONER READERS
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nttni em ii .1 b. ,t,uo.lu MupiJiy our rcaucrn "viin nign grauc, pcricci
5iWw,SofflnB1?.nf casy l U8 Patents, designed by a lending linn of
Son fash!on publishers. Pull descriptions accompany each pattern, as
nmli? clmrtt shwlnB how to cut your material with' tho least poHHlblo
? o?f,of a8tc-.Any pattern will bo sent postngo prepaid upon receipt of
a,?,? s' ySirT11 al?,, lBBUo new fashion book quarterly, Spring, Summer,
Autumn and Winter, illustrating hundreds of new styles Winter number
now ready. Wo will send this book for two cents postage prepaid if (microti
at tho Bamo timo that a pattern is ordered, or for flvo cents, poBtoga prepaid,
JLi'Jdor?d ytthout a Pattern. Besides illustrating hundreds of patterns, thin
rashion book will tell you how to bo your own dressmaker. When ordering
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FunIiIoh Department, Tho Commoner, Lincoln, Xcbrnnkn.
way, as few havo Iron pota and earth
en jars. I could not cay it will tastt
tho same; but supposo It will.
Wild Crabapples
The wild crabapple to be found
in thickets and wastelands is said to
bo the onlyr member of the apple fam
ily, that is indigenous to this climate
and country. Tho cultivated crab
apple is the Siberian, grown in fruit
gardens. Tho wild crabapples make
fully as good jelly and havo a tart
ness and flavor peculiarly their own.
The crabapple is on the market in
September and until in October. In
some localities, the wild crabapples
may bo found on the market, but are
not as generally offered for sale as
tho cultivated kind.
Crabapple Jelly (like mother used
to make) Get the finest flavored
kinds; wash and wipe tho fruit
clean, cut out tho blossom end and
remove the stem. Cut the tiny apples
in halves and pack the pieces in a
large stone jar, covering the jar
closely; set the jar in a large iron
pot, laying somo kind of frame in the
bottom of the pot to prevent contact
of the jar with the metal. Pour cold
water into the pot to reach as far up
as the top of the fruit in the jar;
bring the water slowly to a boil, to
prevent the heat cracking the jar, and
boil steadily for eight hours; renew
the water in the pot as it boils away.
There should be no water put on the
fruit. By this slow boiling the clear
juice is drawn out of the fruit, and
they are better cooked than in any
other way. When the crabapples are
done in this way, lift the jar out of
tho water and let tho fruit cool in
the jar over night. Then when thor
oughly cold, strain the fruit, pressing
out every particle of juice; measure
the juice and allow a pound of sugar
to a pint of juice. Boil the juice
down for twenty minutes, then add
tho sntrnr. and as soon as it melts,
test it; if it "jells," strain it into
bowls or small jars at once; it should
jell firm at once. If not, boil a little
longer. When firm, cover with melted
paraffin wax (mother used brandied
paper), and seal up with a stout,
clean cover.
The jelly may be made in a porcelain-lined
or aluminum pail set in a
larger, vegsel, and treated tho same
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Unfcrnicntcd Gnipo Juice
Thcro aro several ways offered or
making this beverage, but they do
not (litter in any essential point. Here
nro two, which aro tested:
Whero suga is to bo used, pick
tho berries from tho stems and put
in a sieve or colander and pour clear
water through them to romovo any
dust. Reject all decaying or very
green berries. Then put the berries
into a suitablo vessel aluminum,
porcelain-lined, agate, or enameled-
with just enough water to keop them
from scorching until tho juice is
started from tho berries; cook until
they break with sirring or lifting
with a wooden or enameled spoon; do
not use jron spoon or ladle. Then
pour tho mass into a cheeso cloth
hag single or do iblc, ao you pre
fer and let dr . all It will. Do not
squeeze as this will make the julco
cloudy. When all has dripped that
will, havo the kUtlo well washed and
return the juice to it, measuring; to
every ten pints of juice allow threo
pounds of gi.nulatoJ sugar, and stir
until the sugar is iielted. Heat un
til it boils well, skimming closely as
it boils; do not boil inoro than a few
minutes. Then, whilo boiling hot,
fill into small bottles and cork imme
diately. Tho julco should overflow
any receptacle it is put into, and tho
shrinkago when cooled will help to
seal securely. Small bottles should
bo used, as any juice left after tho
bottle is opened will soon spoil. Red
grapes aro preferred as to color; but
concord, or muscatine aro usually
used.
Where sugar is not used, prepare
as above, and after straining, return
to tho kettle and bring to a good,
strong boil for a few minutes, skim,
if needed, thoroughly. Pour into
bottles, or small glass fruit jars and
seal while boiling hot. Test jars by-.x?f ,:
LurninK i-up ui ' (jown, unci n uny
leakage, attend to tho top and rub
ber. Dip tho necks of bottles into
parafllno wax or scaling wax. It Is
eiaimed that tho bottles should be
laid on their sides to prevent tht
corks drying out.
(TQnaTiadIeM Shirt-Wain Cut In
sizes si to -46 inches bust measure.
Fit..?., morirns or crepo do Chlno can
bt unsedratormakor Sff waist with the
collar and cuffs of plain material. Tho
sleeves may bo long or abort.
7387 Misses' BKin-uui. " L"
1 18 and 20 years. Serge, gabardine
IS'Hifpn can bo used to make this skirt.
The skirt Plaited all around and can
bd made TwFth or without tho yokes.
rSo Ladles' Shirt-Watot Cut in
i . to 44 inches bust measure.
S very modern bodico has a high
used to make this dress with tho vest,
collar and cuffs of plain white linen.
Tho skirt is cut In two gores and tho
sleeves may be made In tho long or
short length.
7370 Girls' Drens Cut In nlzes 6 to
14 years. Serge, gabardine, poplin
and also wash materials can bo used to
mako this dress. Tho dress has a two
pleco skirt and long or short sleeves.
Collar and cuffs are of contrasting ma
terial. 7378 aaie' Dre Cut in sizes 34
to 46 inches bust measure. This drcs
closes at the front and can bo made
with cither tho long or short sleeves.
Tho skirt Is cut in threo gores. Collar,
cuffs and vest aro of striped material,
(Continued on Next Page).
Somo Contributed KecJpes
For making peach marmalade,
weigh tho peaches and allow three
quarters of a pound of sugar to each
pound of fruit. Tire fruit must bo
quite ripe, but not decayed; wipe off
the outside with a damp cloth, or
peel, as you prefer, but somo claim
that tho peel imparts an improving
flavor. Cut into small pieces, taking
out the pits; put Into the preserving
kettle alternate layers of sugar and
fruit, the fruit being the first layer;
cook over a slow fire, watching that
it does not scorch. When done,
which should bo with much stirring,
it will begin to jell, and then fill it
into small tumblers and let get cold;
then cover with a quarter of an inch
of parafllno wax, melted. This will
prevent molding.
Plums and apricots are made into
delicious marmalade in the same way.
For pears, allow two pounds of
sugar to every threo and one-half
pounds of fruit, as pears aro sweet;
peel, coro and quarter tho pears,
which should be perfectly ripe; atew
in water to half cover until perfectly
tender; mash with a wooden spoon
or potato masher, add the sugar and
tho grated yellow rinds of six lemons
to six pounds of the fruit. Mix well
and cook to tho proper consistency,
stirring all the time, as it scorches
quickly. Fill Into mall jars and keep
in a cool, dark place. Mrs. Alice M.f
Oklahoma.
A cooked dressing is made of th
yolk of an ess, well beaten, two tea-
spoonfuls of melted butter, a pines.
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