Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Aug. 19, 1904)
SSyy iwmm00imSm8&!&W inwmi.'" - f 8 Commoner. .&.'. i u VOLUME 4i NUMBER 31. ., J V I l P. v c .; ' m irymmk 11 w 1 if i51hiik Mrfdflhfl lkSfK r & f ) on fi rrmp: ec73sjcm(Si fr -- "-- Ripened Frulte When summer flowers begin to fade, And summer leaves begin to fall, One here, one there, in juicy strength, The peaches redden on the wall. The perfect fruit, the finished work, Hiding in hollow cells of green, Where plaited leaves hang thick about, And scarce allow them to be seen. All through the burning summer days, Close-set upon low-branching trees, .And any hand by stretching forth, . May? tempted, grasp their gold with st . ease. . They drink the sweetness of the air, They take the kisses of the sun, The joy-tears from the flying clouds, '. . The cool dew, when the day is done. ..'Thoy'tos's and sway upon the breeze, ""'" But drop not though the wind shall .blow; They cling, until, with ripeness lush, Their finished lives ara ended so. 'And then, a touch, a beam of light, A stir, a sigh, a noiseless fall, The plaited leaves close sloftly to; . The fruit is ripened that is all. The leaf, the bud, the fragrant bloom, . The petals Alter softly down, But clinging. closely to the bough, The finished work, the brandies crown. The peaches redden on the wall, Through night's dark curtain, wet with dew, " The .white stars shine, and over all, '' .T-bV' brooding touch of heaven's m """'i)iue; '" ' ! ., ! 1 Ui ... ' -t. v ' The. fingers of the dawn reach up Through curtaining leaves; a bird voice coos; The ground in shadows, carpoted With grasses wet with cooling dews. ' And slowly parting from the twig To which, it clung the summer through, TheLPorfect fruit, its work well done, Sank softly to the grass and dew. Homo Chats ..A large number of our queries are for remedies for removals of face blemishes, wrinkles, p'imples, and for trouble with the scalp and hair. I think I have told you before that I am not a complexion specialist, and can give only recipes and repeat meth ods gathered from the best squrces at hand; and these may, or may not, be suited to your individual cases. I can not vouch for their efllcacy in -many cases, but I do try to-be rea sonably careful not to recommend anything harmful. -Many -large dai lies and monthly publications have de partments specially devoted to these lines, and usually their formulas are safc and conservative; but the liap , hazard cure-alls found floating about in the irresponsible printed columns are pot always safe to use vor satisfac tory in results. One should always consult her druggist or physician be fore using anything, doubtful. . Beauty specialists will tell you that the very best cosmetic is health, of which you should be particularly care ful. Pimples can not always bo gotten rid of by local applications, but often require persistent constitutional treat ment, and careful attention to small details of the toilet which no one can prescribe so well as your own good sense. No woman, of whatever age, is to be blamed for wanting .to look nice, but one's "looks"' is more a matter of diet and mental condition than of anything else. In modt cases, wrinkles corffe upon the face from lack of care, physically, arid habits of worry, mentally. A "Woman who goes to bed at night without having taken proper care of her face will wake up in the morning to find the skin dry and hard. If she gets up, washes her face in hot or warm water, though it is generally cold, and goes about her business with no further tthought than that she1 is losing her good looks, and lets it go at that she will find, that the sensitive scarf skin, not having been properly cleansed of the dust and floating particles which have set tled there the day previous, have left a mark.which she will have trouble to get rid 'of. The clogged pores do not discharge themselves of the waste of the system, and blaekheads, pimples and the like, are the result. Then follows worry, and the way is richly paved for the coming of the despised wrinkles. Beauty specialists will tell you that your best friend is; the wash-rag, a pure soap and a basin of hot, soft water just before retiring at night. Give the face and neck a good scour ing, being careful to use only a pure soap, in order to cleanse the clogged pores and remove all the dirt the day has surely deposited on your skin. After this is done, dry caref uliy- with some soft, absorbing towel not rub bing vigorously, or roughly. For a flabby face, some astringent lotion should be used, say the specialists, and allowed to dry on the face, after which some reliable skin-food should be gently massaged into the skin with the finger-tips. There are many re liable formulas for this to be had of good specialists, but there are many things advertised that are the veriest trash; but a safe thing to use, and a 6"riuiy euecuve one, is thick, sweet cream, and some contend that goose chicken or a vegetable oil is a good emolient. Surely, these are harmless if of no value for the matter in ques tion. The toilet editor of the Globe Democrat gives the following as one of the best skin-foods used for the preventive and removal of wrinkles: Half an ounce of spermaceti and white wax, each; an ounce of cocoanut oil and lanoline each; two ounces of oil of sweet almonds. Melt these in a water-bath (set the vessel contain ing them in anothor voaoi . hot water), take from the Are and i. V, ?aa nair an ounco each of alcohol and older-flower water, and four drops of tincture of benzoin. Ter fume with ten drop- of violet or rose extract, and beat with a wire eec beator until smooth and creamy. Whether the wrinkles are the re sult of laughter or worry, they are not necessary to one's good looks, and the wish to car for the face is quite commendable. The indoor life of most women, with unwisely selected foods and unhygienic habits are the main causes of blotchy, unsightly com$ex- Bright's Disiast, Diabttis And Kidnoy Congestion arrested in a day and - cured to stay cured with a bottlo or two of IDralto's Palmotto Wine. Send address to Drake SSCeSTr Chicaco' " you WIsU Pickles Melons, peaches, plums, apples ;Sr?',? fGW ther fruits nd SaS vegetables, are all excellent for sweet Pickles, and are prepared by the sanS rule. The fruits,-and many kindsTf vegetables, must be nearly ripe, but green enough to be firm; green fruits do not make richly-flavored pickles. Use seven pounds of fruit to a pint of vinegar and four pounds of gugaf usually brown. Make a syrup of the vinegar and sugar, and boil the fruit until it is tender, but not soft. Just before taking it up, add two ounces of cinnamon to every seven pounds of fruit; in the case of peaches arid plums, 'this, with cinnamon and a lit tle cloves, is enough spices; but for pears and apples and melons, it is an improvement add sliced lemon arid ginger root, using one lemon and two ounces of ginger to every two pounds of fruit. If desired, an ounce of mace may be used. - S'piced Peaches. Six pounds ' of poaches, three and a half. pounds of granulated sugar, one pint of vinegar, half pint of water, ounce of cinnamon, half ounce of cloves, tablespoonful of salt and two blades of mace. Pour boiling water over the peaches and al low to set a few minutes, then drain and remove the skins; tie the 'spicks loosely, in a cheese-cloth bag and place in a kettle with the sugar and vinegar, water and salt; boll for a short time, then add the peaches, a few at a time, and cook until tender; skim them out carefully inlo a stone jar, and when all are cooked, pour the syrup over them. The next morn ing, drain the syrup from them, bring to a sharp boil again .and pour over the fruit. Repeat once again, let cool, cover closely and store away for win ter ,uge. , t, ' Stuffed Cucumbers. Choose largp yellow cucumbers; pare, cut off an inch length at one end, remove all the seeds and pulp, and securely fasten the end to the cucumber from which it was cut. Cover with cold water, adding a rounding tablespoonful of salt for each quart of water. Drain the next morning, and cover with fresh salt water as before. The. third morning cover with clear water and let stand twenty-four hours, changing the water several times, or until all the salt is extracted and the cucum bers seem firm. Fill the shells with the following mixture and sow each end securely to the cucumber to which it belongs. Filling; One pound of sueuea raisins cnopped fine, half a pound of citron cut In tiny dice; add half a teaspoonful of ground cinnamon and mix thoroughly; make as mariy times the quantity as needed, observ ing the same proportions throughout. Good Housekeeping. ; -r Aid lo Digestion Cold water acts as a stimulant to the membrane of the stomach, clean sing it also from the remains of food taken, over night, when used early in the morning; but with some people the need is not so much for a stimulant as for something soothing and coSine and these should use warm oV ha i Jto'ofVor T hthem. A pass of hot water, sipped sowiv heals, soothes and 'restores tone to the mucus membranes, and the best drtaV? "? '? g eIther lh hot o cold diink is claimed to bo n imi iT 'ta2 lr. ? or water bS Ode, SZTSi good laxative, and aids the sidn i to pass off the poisonoiis ma er 7 free perspiration; a cup of "strone w water- is often a perfect cu?e for a bad headache as it will at once open the pores of the skin, inducing a free perspiration of the face, scalp and necic. If hot water is preferred, and u tastes too insipid to be relished squeeze the juice of a lemon into it The lemon juice is, itself, a great cleanser, remoylng mucus and coun teracting any Ill-working acids re maining in, the- stomach. To make the. water into' a real medicinal draft equal to any fruit salt, a pinch of carbonate of .soda 'added to the lemon juice is all that can bo wished. Cooking: Cjilcken "lother'a Way" ' Clean and jpint the chicken as for frying, using, an older fowl; clean the giblets, and put. the whole in a stew pan and partly cover with boiling wat-' er, simmering until tender, which will be about an hour perhaps a little longer.. There should be no water kit in ther.pari when the chicken is dope, and if there ,ij?, open .the lid and let it evaporate., Disli up the chicken, and put It where it will keep hot. into the pan put-a large tablespoonful of butter, and. as soon as it is melted, stir in two iatilespoonfuls of flour, mixing well, liut do not brown, and as soon as smooth, add one pint of fresh milk, and stir continuously until it boils, whun i( must be taken from the fire,, salt jand pepper added, and the well-beaten .yolks of two eggs stirred in while it is still hot enough to cook them, though the gravy must not boil after the eggs are added. Pour this over the chicken and serve with it rice or mashed potatoes. Smothered Chicken. Clean and draw a young chicken, split ifc down the back, season with pepper and salt, lay in a dripping pan, pour over it a oupful'Of toob water anil place in the oven until' itt ift Render. iAs isoon as the chicken begins to brown, have pre pared two tablespoonfuls each of but ter and flour, rubbed to a smooth paste, and spread over the chicken, basting it every ten minutes with the drip-. pings in the pan. .When the chicken is done, take it. up and make a gravy as follows: Set the pan containing the drippings on the stove, pour into it a cupful of rich, milk and stir until it boils, season,' -to suit and pour over the chicken. Fried Chicken. Joint the chicken, salt and pepper it, and roll in Hour. Put sweet fresh lard, about an inch deep, in the skillet and let it get sraoic ing. but not scorching hot, then lay the- joints of ..the chicken in without crowding, turning each piece as soon as seared, which will be almost im mediately, turning it several times, then draw the skillet back and cover, letting it cook for a few minutes long er, .-or until you are sure it is cooked through; then take up and place where it will keep hot while the remainder, if any, . is cooked in the same way, when it should be added to that al ready dished. Pour off ail the fat except about three tablespoonfuls, re turn the skillet to the lire and stir into the fat two scant tablespoonfu s of flour, and when the mixture is smooth, add about three gills or sweet milk, stirring constantly until it boils, when it should be immediate ly poured oVer the chicken, or, pre ferably, into a bowl, and serve the whole hot , . Cooklrtr Vegetnblts In seasoning' vegetables with meats, the moat should be removed from uw water in whjch it should be cooivfifl, and the vegetables cooked lnwj water. Vegetables should be bo.ueu rapidiy,-and never allowed to a tauu after they are. done, or they m J water-soaked. Good autliorlt soy onions', should , be. cooked ono J wng green corn ten, minutes, peas twenty f.i i vm iff-- m " . ' .j U.,.,, , ,. AJj.$hj; ti-