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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (July 20, 1916)
THE BEE: OMAHA, THURSDAY, JULY 20. 191 G. TT 1.1 TT . T7I 7 , TT7 TT7 7 . fT i 7 7 7" Buying for the Home You mothers we' planning to give your children every advantage pos sible. There U no doubt in my mind but what you are often going without neceuitiea or near-luxuries to save for expensive Instruction (or that boy or girt While looking forward to the time when yon can give your children these great advantages don't forget to make the most of the opportunities at band. Remember the story of the golden windows the sun shines once a day on your windows making them just as golden to the observer as the far-off windows ate to you. According to statistics a very large MrrMtue of food ourchases are made by children. As mother and ed ucator has it ever occurred to you to analyze the great educational possi bilities of cash buyingr ueneraiiy Mary or John is sent to the city gro cery or a small town store as a mat ter of convenience. Mother is in a harry or doesn't feel like going to market, so sends the children. Stop and think I Do you so direct this buying that the purchasers are more able to buy intelligently the next time? Yon remember in a pre vious article we brought out the im portance of building to some definite end. Each meal prepared or task ac complished is not an end in itself, but rather the means to the great end which is efficient men and women. The most successful technical schools are putting all trade work on a commercial basis. The cooking the students must do rflust find sale at the school lunch counter. The dresses and aprons the sewing pupils make must meet business demands. Ma chine parts must be assembled to the minute part of an inch. Children can be given this commercial training as regards buying when doing the ac tual buying; to help mother. Let the little purchasing agent real ise that he is doing a big, important thing when he goes to the store. As soon as he begins to think about what he is doing he becomes an intelligent, irogressive being instead of a mere nstrument of convenience. In a sur prisingly short time he will take a rea linterest in this buying problem and have ideas and standards of his own all nnder your guidance, of course. . First have all who do marketing for yon pay cash for purchases. It teaches the value of money and nec essity for intelligent buying, Where possible I advocate cash purchases of food products for every housewife. You know the experts have been analyzing us housewives and they state that the great majority of us buy either because of habit, convenience. . or impulse. Very few use intelligence in this important transaction. After studying the food purchasers in local stores I've had to agree with the analysis. It is only fair to the future food purchasers to start them on the road to intelligent buying. Give your little representative the money to pay for the purchase. Have him count it as he receives it from you as he should in any business transaction. Instruct him to note the price of each article adding them up himself to see if his figures tally with the check rung op by the grocer. This is applied arithmetic and a lesson that is worth hours of school work. In struct him to count the change as the cashier gives it to him and then have him count the change out to you upon his return. Show him how to do this as a business man would starting with the sum expended and adding on the change until the original figure is named. Just compare this real life lesson your child can have for a little thought on jour part with the value less process of giving the young buyer a list and a store-book and having him put the entire matter in the hands of the merchant. This last process re lieves him of all responsibility and makes of him merely an instrument of convenience. Mme. Montessori has shown us that children will learn difficult lessons without any effort under proper direc tions. The spirit of play, of delight ir the thing we are doing makes things easy. You will get great pleasure of this yourself once you see the great benefits your children can derive. The housewife makes many dis coveries during a few years' house keeping experiences. One of the most important of these is the names of just the products that suit the taste of her family and are uniform and the right price. There never was a time when there was more in name than there now is in the name of quality foods. Give the young purchaser a list of foods he is to buy by name. It isn't just butter you want, but the particular kind of but ter you know you can rely upon. The name of the food is incomolete with out the name of the reliable brand. The store should be clean, the goods protected and of standardized brand. Bring out these points to the child and show him how to write and spell the possessive. Have him notice the cleanliness and arrangement of the store and tell how he would have if it were his. These observations wilt prove, of great value on rainy day. The children wilt be busy and happy playing "store," incorporating improvements and selling pure, stan dardized foods. Try these suggestions before you say they are impossible to carry out A lady said to me the other day: Mrs, Adams, your life has been such an asset to me." It made me think back a long, long time even to the time when a little girl s mother first said, "I'm giving you a whole dollar, it's enough to buy a dinner for seven or eight poor children. Buy these things," nsiiiinK wme groceries, ana unng back the right change," and the little girl lost that dollar. As she had al ways had an allowance and had been taught o save, she paid it back out of her own savings. This was a val uable lesson in itself and in no wise discouraged that mother. She per- . : -. J r . i ! , ikcu snu soon mauc a scil-reuani purchaser of her daughter. Iht conscientious housewife will not fall into the habit of lettinr the children do all the buying, but will mane ii real -occasion wnen ine child is allowed to go, letting him feel the dignity and responsibility that comes to the child with the handling ot money. Lash purchases of stan dardized foods means an intelligent buyer. The foods used in testing the following recipts were all standard ized, being put out by a house with a national reputation for the high quality and uniformity of its prod ucts. jean rrescott Adams. 1 Real Smart Fashions at Practical Prices x Of white English voile so fine it resembles Geor gette crepe. The belt, collar and skirt are embroid ered in pink and blue cross-stitched and the skirl is tucked. A copy of the famous Mary Garden gown in the centre). It is of tulle, rose, blue, lavender or white over the same color taffeta. To the right an after noon or evening frock of white net, hand-embroid-tred and girdled with satin. Dried Vegetables All dried vegetables should be soaked over night, to reabsorb the ter lost through evaporation. Veg etables should always be cleaned be fore being cooked, and unless they T S When London Burned are old should never be pared. During the boiling process the cover should be tilted to allow a circulation of air, which insures a better color and flavor. September of this year will mark the 250th anniversary of the great fire of London. It began September 2, 1666, in a baker's shop in Pudding lane, and destroyed in the space of four days eighty-eight churches, the city gate, the Royal Exchange, Guild hall, and many other public buildings, besides 13,200 dwelling houses. fllf HMHIIIIIIHIIIIIItlinill HIIIIHfllf Mtt1lt1IT V i Ma. MMr j Uiiiiiiiiaiiiiiiiiiyi UWUl liikiuttiMijil Aspirin To protect the public against A spurious and adulterated '. Aspirin; the sole makers of - the .Genuine Aspirin mark 1 ; every package and every tablet with The Bayer Cross (bayerJJ If fMl iPfcil;! I Your Guarantee of Purity Tlwtr.urt,"AsirfHe"lt0.amO . "OCKet BOXCS Of - iciiwitoiauubitacta.iubtaBwifc Bottles of 24 and Bottles of 100 'iinniniirimiiiimKHiMPiniiiiitiiimiiiiiMnmtiiiiMmii(iimiiitmilim1l Preparing to Live By BEATRICE FAIRFAX. "Life wastes itself while we are pre paring to live," wrote Emerson. The Sage of Concord spoke one of his deep truths in that simple sen tence. Too many of us treat life as if it were a journey for which we had to do shopping and sewing and packing! We tire ourselves out buying certain things and arranging to take them with us and laying others away in camphor so that they will be out of the way for the present, but available if we chance to want them later. Life is a journey but most of the things we need we can get on the wayl Education is not a matter of going through- high school or college, earn ing a diploma, framing it, and feel ing that in that piece of evidence lies our claim to culture. Education is a matter of learning every day as we go. Fitting ourselves for work isn't a matter of studying up to a certain point, accepting a position after due reparation and then expending bit by bit a full store of knowledge se cured in advance. ' Instead, it is a matter of imbibing knowledge every day, of learning by each hour's experience, of adjusting ourselves to circumstances as they rise and of growing to meet the needs of a growing work. Most of us put the accent on the wrong place in our living. We live all the time and steadily, so we should learn to live more and more fully each day. No one can prepare for anything so perfectly that unexpected situa tions will not arise which have to be met with mental agility and a certain power to react to new situations. The sum of experience is never done. We keep adding to it every day. All of us are learning all of the time, else we are stagnating or, worse still, evaporating mentally. Preparing' to live, planning to do something splendid tomorrow or next week, is almost a guarantee of never doing anything worth while. A great author once said that he kept a notebook full of plots and sug gestions for plots which he meant to work up some day into masterpieces. He died with all the material in that notebook untouched. His life might have wasted itself while he was preparing to write ex cept for the fact that he never ceased writing other stories and plots the tales of lesser importance in his judg mentthe things he didn't jot down in the notebook with the idea of work ing up some day, but those he worked at as he went along. ' Ox Tongue By CONSTANCS CLARES. Why We Losing Confidence in Tonics BY WOODS HUTCHINSON, M. D. Of all the brave array of tonics and appetizers and restoratives and bitters which used to fill page after page of our textbooks, we have left only this handfull quinine, quassia, gentian, iron, phosphorus, strychnia and ar senic. Most of the virtues of the first ot it.. . .....a Ant. ae hac alreadv been suggested, to its curative powers in maiaria, wnicn up to imy ycm gu it. C.rnna -.nA it, AlTIPrW Wl an almost universal disease. Until, in tact, tile drains, scientific agriculture anA ernnA rnaHs rama alnno and drOVC it into the wilds by drying up swamps and ponds in which its mosquito-car riers orea. nmnint with its famous bitter taste. - - - . . appears to improve the appetite m . n,,unl, i rfl rttVlj.ra flaitn in tip nervously stimulated and toned up by It, DUl inc&C laucr die uauau um sufferers from malaria. Tt,. ttavt t..m crjanttan anH nHaesill are what are practically known as Simple DIUCrs, iidus lyoaj.uivj oiv believed by their bitter taste to im prove the appetite, and there is a con siderable body of testimony from pa tients in support of this claim. But they have been positively proved to have no ascertainable influence what ever upon the rate of the digestion, the flow of gastric, or pancreatic juice or bile or the muscular movements of the intestines. Test on Animals. In this connection it may be re marked that the rock upon which the last fragments of our belief in tonics foundered was careful and repeated testings upon animals. Literally gal lons of them were administered to hundreds of animals, in a score of dif ferent laboratories on both sides of the Atlantic, and the results most carefully watched and checked up, with the assistance of microscopic and post-mortem examinations Whenever necessary. . Nowadays every new medicine or drug recommended for the cure of disease is thoroughly and painstaking ly tested out upon animals, either by national committees of physiologists or by great laboratories of interna tional reputation before it will be ae cepted by progressive physicians for trial in cases of human disease. Not only are many worthless remedies de tected and weeded out by this method, but not a few active and temporarily helpful drugs have been discovered to have dangerous after-effects, which must be carefully guarded against, or may even forbid their use altogether. Of course, in this connection, it is only fair to remember, as the believ ers in tonics remind us, that rabbits and guinea pigs cannot talk, and hence in experiments of this sort we are deprived of their valuable testimony as to how much better the medicine makes them feel whlie they are taking it, or what a sense of satisfaction and safety it gives them. But we are learn ing to be a little shy of this sort of testimony from our patients for rea sons already suggested. Food Supplies Iron. The next two remaining tonics, iron and phosphorus, while of con siderable value in certain definite con ditions the one of the blood and the other of the nervous system are now known to be chiefly o value only so far as they can actually, be taken up by and built into the tissues of the body. In other words, they are foods, though required and digestible in very small amounts per day, and the Best and most digestible form in wnicn iron can be given is fresh meat, green vegetaDies aim . f form of phosphorus, egg yolk. The last two surviving tonics, strvchnia and arsenic are rea tonics in the sense of stimylants, or toners up," but have only a limited field ot usefulness. Strychnia in certain weak nesses of the heart and blood vessels and of the muscular system, and ar senic in some diseases of the skin and the nerves. Both, however, are dan gerous poisons, and should never be given except upon expert advice and T.A.r nrnfessional care, and for brief periods of time. In tact, tne wnoic mcuiu dealing and tonic-taking is opposed ta me spiru ui muuiii. .- keynote is: Find the cause of disease in eacn particular paucm. u i ,..u i'.n.m anA trminle it takes and then remove it if possible; don't I 1.1- Jl.. - ...mnmB I. DFCSHIUC J , 1 - , It.. I.: ft, mr- rarflll nhv- ncauy bijcmiib, "' r; J sical examination and laboratory diag nostic tests a aoctor maiics uic tonic prescriptions he will write. When the family palate tires of meats cooked in ordinary ways, why not try serving them in uncommon ways? For an appetizing dish try this: Take a fresh ox tongue and put it into stewpan, cover it with cold wa ter, bring to the boil, then rinse well in cold water and dry in a clean cloth. Put into another stewpan, sufficiently large to hold the tongue, about one and a half ounces of tat, raw bacon, two slices onions, some sliced carrot and turnip, three or four strips of cel ery, a bunch of herbs, such as thyme, parsley and bayleaf, a blade of mace, two or three fresh washed mushrooms and about eighteen peppercorns, rub the tonaue all over with butter and place it on the top of these vegetables; add three or tour blanched Spanish onions, then cover the pan down, place it on the side of the stove and let the contents fry steadily for about forty minutes; then add a half pint of good gravy; recover the pan, place it in a moderate oven and let the con tents simmer gently for three and a half hours, adding during the cooking more stock as that in the pan reduces, and keeping the tongue and onions frequently basted; when cooked, take up the tongue, cut off the fat end and with a sharp knife peel off alt the out er skin; then brush it over with clear warm glaze. Take up the Spanish onions, press all the juice from them and rub them through a sieve, strain the liquor from the braising, remove the fat from it, add the onion puree, reboil and serve with the tongue. Put the tongue on a hot dish in a standing position, place a paper frill around the root, garnish with parsley. Tomorrow Cold Consomme.) Household Suggestions Do hot through away orange peel, but dry in the oven, grate the yel low part and use for flavoring cakes. ivv leaves and steeo them in boilintr water. Leave till cold, then rub well over the stained parts. This liquid will remove all stains and make the cloth look quite fresh. Do You Know That Better wages make better helath? Better health makes better citizens? Better citizens make a better na tion? The United State Public Health service found 78 per cent of the rural homes in a certain county un provided with sanitary conveni ences of any kind? Cholera is spread in the same manner as typhoid fever? Scarlet fever kills over 10,000 Americans each year? Hookworm enters through the .kin? J He who builds up health hys up treasure in the bank of nature?