; Qpnf,T K"f Hf-M
The Commoner.
VOLUME 3, NUMBER U,
8
- ' """" "
CX X Jr ir -- cr w -w w --y v - H U.n VL. M. IK iH Ohtta ft . T vf.
Watts N
Haunted.
0, Muse, fold your delicate pinions;
My soul Is so weary, to-night!
There seems to havo fallon upon mo
A cliill and a wlthorlng blight.
I would I might write itthe story;
Yet strangely unnorved is my hand;
Bid Memory wako from her slumbers
And marshal her shadowy band.
For there, In the slow-dying embers,
A picturo too plainly I trace;
And atartlingly near mo arlseth
A balofully beautiful face.
1, walling, recoil from the phantom
Shrink back from its presence, in
fright;
I cower, and cry in my weakness
A pitiful coward, to-night!
Yet, hear how my heart pleadeth for
hor
Still under the morciless spell!
Ah, once, in life's roseate morning,
I loved hor bright beauty too well.
And under the spell of her magic,
I knolt, like a slave, to her hand:
Her wish was the law of my being 4
Her gesture, or word, a command.
tho books shall be
Sho wooed mo with tender caresses;
With all of love's delicate art,
Till into her slender white fingers,
I laid my warm, quivering heart.
My wealth was an unspotted man
hood Bold courage to dare and to do;
The strength oi a noble ambition
A lovo that was earnest and true.
0, tfusky-eyed, tawny-haired 'vision,
My hopes were so wondrously
sweot!
How madly I poured the libation
Of life's precious wine at your feet!
How mockingly clear was your an
swer! You flung my crushed heart from
your hold;
You laughed at my passionate plead
ings, And bartered your beauty for gold.
Fado back into shadow, I pray you,
0, Circo, of manhood accursed!
And leave mo, degraded, despairing;
Your slender hand dealt mo its
worst
"When, back to my heart, bleeding,
broken,
You drove tho warm trust of my
youth,
And loft me, adrift in Life's tempest,
Defrauded of faith and of truth!
I flung to tho winds my aspiring;
I fought with the rabble for gold;
All honor and fame were forgotten
Life's Bweetness forovermoro told.
And she in the kingdom of Fashion
Had bartered her birthright for
show;
Wo each wear the Earth's royal pur
ple Aro flattered and envied, I know;
Yet, down in our hearts' deep re
cesses, Away from the World's mocking
sight,
We, both of us, crouching and fam
ished, Aro poor, wretched boggars, to
night. Wo hunger for bread that's denied us;
Our Tantalus-thirst is in vain;
And there, in tho chasm between us,
Llo manhood and womanhood
elaln!
But, somehow, I cannot but wonder,
When all our heart-achings aro still,
When each shall havo crossed tho
dark river,
And read tho Omnipotent will-
When, for us,
opened,
And all our Earth-record bo read
If sho will shrink back, crimson
handed, Or I, from tho face of tho dead!
An Excellent Lnxatlve.
Make an infusion by steeping ono
ounce of senna in ono pint of boil
ing water; select ono pound of plump
dried figs and, having placed thorn in
a layor in an earthen dish, pour the
well-steeped and strained senna tea
over them. Place them in a moderate
I oven and allow them to remain until
tho liquid has been entirely absorbed
by tho fruit. Keep in a closed jar
for use as required, one fig on retiring
at night being a dose for an ordinary
caso of costiveness. A persistence in
its uso will bring excellent resulU in
obstinato cases of constipation; it will
effectually cleanse the system and dis-,
pol maladies arising from a clogged
condition 'of tho intestines. Preven
tion is hotter than cure, and with a'
proper attention to dietary habits i
there will bo no need of scouring tho
bowels with cathartics, or powerful
purgatives which leave the organs de
bilitated, giving rise to disorders
which aro well-nigh incurable. There
aro few ailments which, if taken in
time, will not yield to proper hygienic
treatment
put into a fiying-pan a large tea
spoonful of butter, and when suffic
iently hot, put in the mixture and fry
nicely. ;
ForNoso and Throat.
For soro throat, cold in the head,
or bad breath, ono should spfay tho
throat and ' noso with a ' solution of
salt water, a teaspoonful of "salt to a
pint of water. A solution of one part
listerlne to four parte water used
with a sprayer, will clear the passages
and keep tho a well. In spraying tho
nose, continue tho spray until tho
solution runs down tho throat, even if
running from the noso at the same
time. If the throat is very dry. liquid
vaseline will relievo tho soreness by
healing it. Before using the vaseline,
spray well with tho salt water first,
then uso the oil. A solution of boracio
acid, or borax, is cleansing and heal
ingone ounce of boracic acid, or
borax, to one pint of water. Simple
homo remedies, such as these, If per
sisted in, will effect cures.
Spinach.
Have fresh as possible. Pick over,
trim off tho decayed leaves and roots,
wash thoroughly, lifting from one
pan of water into another that the
sand may bo loft in tho water, chang
ing tho water until it is clear. Put
tho spinach into a largo kettle with
out water; place on tho stove whero
it will heat slowly until tho juice is
drawn out, then let it boil until ten
der; drain and chop fine. For half
a peck of spinach, add one large ta
blespoonf ul of butter, half a teasnoon .
ful of salt, a dash of pepper, and suf-
ucient cream to moisten it. If you
havo no cream, make a little thick
ening tho samo as for drawn butter
Heat the spinach again, then mold it
in small cups and turn on a platter
and grate tho hard-boiled yolk of an
egg over the whole and servo at once.
Spinach is nearly all water, and less
of the potash salts its .most valua
ble constituent is lost when cooked
in Its own juices than when cooked
in large quantities of water.
If any is left from dinner, take sev
eral hard-boiled eggs, and the rem
nant of t spinach, qhop thoroughly to
gether, sprinkle with a little pepper;
Spring: Vegetables.
Peas and asparagus have a flavor
of their own so delicate that only a
little salt and good butter should bo
added to them. Onions, carrots and
cauliflower, however, need a sauce.
A nice dressing for endive and let
tuce salad is made in this wise: On3
tablespoonful of vinegar, three ta
blespoonfuls ot olive oil, one-half tea
spoonful of salt, one-fourth teaspoon
ful of black pepper; put the salt and
popper in a bowl, add gradually the
oil, rub and mix until the salt is
thoroughly dissolved, then add by de
grees the vinegar, stirring continually
for one minute, and servo at once.
For boiled asparagus, have it fresh
ly picked, if rossible; trim the tops,
and scrape; and peel the stalks, cut
them into equal lengths, and tio in
Bmall bunches, separating the larger
ones from the smaller; fasten them
well with string.' Boil the asparagus
in plenty of salted water in a porcelain-lined
vessel, plunging them in
to the boiling liquid, cover the vessel
and cook slowly. As soon as they are
done, drain them on a seive and after
wards untie the bunches on a cloth
and dress them symmetrically in a py
ramid on a folded napkin; carefully
reserve tho handsomest ones for the
top Send.to.ithe table with them a
hollandaise sauce) or else a vinaigrette
sauce.
For parsnip stew, boil three lean
slices of salt pork one and one-hall
hours; scrape five large parsnips and
cut in slices and add to the pork;
boil one-half hour; then add half as
much sliced potato as you used of
parsnips, and boll together until soft
No exact amount of water can be giv
en, as some days water bpils away
msier man otners, but begin with
two quarts of, cold water, and add
more warm water if it becomes neces
sary, in order to have a cupful of
iiquiu in tne stow when ready to dish
up.
For stewed salsify, scrape roots,
crown and all; cut into inch-long
pieces, and quarter them; throw them
into boiling water that is nmriv
salted, and boil until tender; drain
off the water until only a gill is left
in the sauce-pan, then add a largo
piece of butter, a teacupful of cream,
salt, pepper and a little flour creamed
smooth with butter. If there is a
half gallon of salsify, you will use a
uait pound of butter, one large cup
of cream, and a heaping teaspoonful
of flour. After adding the seasoning
I do not know how to advise you
Soda dissolved in cqld water will
cleanse the bniBh with little friction
It should bo dried in the shade: Of
tentimes a thorough rubbing with dry
bran, which can be shaken out read
ily, will take out dust, lint, etc.
R. C. L. For home-made crackers
take two quarts of flour, teaspoonful
Of salt, ounflll nf hiiftnr rnti oil TOn
I . ww. , . V.W Ull nun
together with the hands, and wet with
com water suiiicient to hold it to
gether; beat well, adding flour as you
beat, to make it uite hard and brit
tle; roll very thin, cut in shapes to
suit, prick with a table-fork, and bake
in a slow oven until quite done. For
sweefcrackers,- flour, four pounds, fine
granulated sugar and butter, of each
half a pound, water, one and one-half
pints. Bake as above.
Mabel. To "nest" wool for making
knit or crocheted articles, have somo
one hold the skein on the hands as
for winding; have a large silk hand
kerchief or napkin on your lap, and,
as you unwind the wool from tho
skein, let it drop into a loose heap on
to the center of the napkin; press it
down from time to time with your
hand, and when you havo finished a
skein or half a skein, as you choose,
keep it carefully folded in the napkin
when not using it, and put it away
where it will not be disturbed. When
in use, simply open the napkin and
crochet from it. It will unwind with,
perfect smoothness, if the nest has not
been tumbled about This will make
your work close and fleecy.
Gertrude. To clean a light bluo
silk yoke, detach it from the dress,
and "dabble" it up and do,wn in a
strong suds made of soft water and
Grandpa's Wonder Soap, until' clean;,
do not rub. Rinse well in clear water,'
partly dry and press carefully. This
will not injure the color or tlie fabric
Another method, prefereoV .by pome,
is td wash it In gasoline, as you would
in water; this will quickly and asily
remove the soil, and the, color and
faliic will not be affected When us
ing gasoline, use the utmost care to
BUILT OVER
rod That Rebuilt a Man' Body and Built
It Right
let come to a boil, then serve.
Query Cax.
Laundress. Tepid water, with a
little powdered borax dissolved in it
should be used to wash red table
linen; wash quickly, using little soap
rinse in tepid water; no bhiing; dry
In shade, and iron when nearly dry
I,?' HVrB7!or ticky fly-Paper, try
this: Heat together threo nmi .
half ounces of raw linseed oil ono
pound of resin and three and one-half
ounces of molasses; mix thoroughly
and while warm spread on wrapnlne
paper. Or: Boiled linseed nn
fluid dram, resin, half pound: molt
and add a little honey; soak paper in
strong alum water; dry, and apply the
mixture. ' u
S. W B Hamilton. 0.-.A ..,
not state the trouble with the brush.
By food alone, with a knowledge of
what food to use, disease can, be
warded off and health maintained, also
many even chronic diseases can be
cured. It is manifestly best and safest
to depend upon food to cure rather
than too much drugging.
A caso in point will illustrate. A'
well known man of Reading, Pa.,
Treas. of a certain club there, says:
"I have never written a testimonial
letter, but I have been using Grape
Nuts about a year and have recovered
my health, and feel that I would like
to write you about it for the case is
extraordinary.
"For five years I was a sufferer from
a dreadful condition of the bowels;'
the trouble was most obscure." Hera
follows a detailed description, and tho
condition certainly was distressing
enough (details can be given by mail).
"Nothing In the way of treatment
of drugs benefited me in the least
and an operation was seriously con
sidered. In May, 1901, I commenced
using Grape-Nuts as a food and with
no idea that it would in any way help
my condition. In two or three weeks
time I noticed an improvement and
there was a steady gain from that timo
on until now I am practically well.
I don't know how to explain the heal
ing value of tho food but for some rea
son, although it has taken nearly a
year, I have recovered my health and
tho change is entirely attributable to
Grape-Nuts food, for I long ago quit
medicine. I eat only Grape-Nuts for
breakfast and luncheon, but .at my
night dinner I havo an assorted meal."
Name furnished hv Poat'nm Ho' Battle
I Greek, Mich.
w,w