-i f-,r --
The Commoner.
JUNE 0, 1905
11
DEMANJ FACTS
About What You Eat
When it comes to food, demand to
know the facts about what goes into
your stomach.
Not only that it is pure, but that you
are not deceived in the description of
its contents and condition. Some
Jlaked breakfast foods that have thus
far failed, are now being advertised
in close imitation of the Grape-Nuts
advertising, thinking in that way to
Anally make a success of the failure.
But false statements of the merits
of human food will never on earth
build up a business. These flaked
foods are not pre-dlgested. They are
not fully cooked and the starch in
them is starch still and has not been
turned to sugar as claimed.
Chemical analysis tells the truth
and the analysis of the famous chem
ists of the world show Grape-Nuts
the only prepared breakfast food in
which the starch part of the wheat
and barley has been transformed into
sugar and therefore ready for immed
iate digestion. Why is this true? All
the thin rolled flake foods are made
by soaking the grains of wheat or oats
in water, then rolling, drying and
packing. These operations do not
cook or pre-digest the starch.
Contrasted with this pretense, ob
serve the care, method and skill in
making Grape-Nuts.
The barley is soaked about one
hundred hours, then it Is slowly
warmed for some days and sprouted,
the diastase heing developed and part
of the starch turned to sugar, (and
later on all of it), then the grains are
baked and the sprouts stripped off.
Then comes grinding, sifting and mix
ing with the creamy colored flour
made from white and maccaroni
wheat. This mixture must be skil
fully made in right proportions. This
blended flour contains just the in
gredients demanded by nature to re
build the soft gray substance in the
nerve centres and brain, but how to
make the food easy to digest, that
was the question.
It certainly would not do to mix in
drugs, for there is a certain failure
sure to come to the person depend
ing on drugs to digest food. They
may do for a temporary expedient,
but pure food and digestible food is
the only final resort and safe way. "So
to change the remaining starch part
and prepare the other elements in
this blended flour it is made up into
massive loaves like bread, the inside
being dark cream color and quite
"sticky to the touch. These loaves are
sliced and again go through long
cooking at certain temperatures. Then
the rock-hard slices are each one care
fully inspected and ground ready for
packing and use, having gone through
10 or 12 hours in the different oper
ations. t
When finished, each little granule
will show a sparkling substance on
Its surface. A magnifying glass will
bring it out clearer and develop little
pieces of pure dextrose sugar, not put
on "or poured over" (as the head of
a large Sanitarium once stated in his
paper, thus exposing his appalling ig
norance of food processes) but this
sugar exudes from the interior of each
as the starch is slowly turned to
sugar in the process of manufacture.
This kind of sugar is exactly like
what is found in the human intestines,
provided the starch of the grains, po
tatoes, bread, rice, cake, etc., etc., has
been perfectly digested.. But many
are weak in that form of digestion
and yet need the starches, so Grape
Nuts supplies them predigested and
ready to go quickly into the blood.
Visitors are shown freely through
the works and can follow the steps
of making Grape-Nuts from the grain
to the finished product. The propor
tions of different kinds of flour and
the temperatures are not disclosed
and Mtseems'MmiVosslbJe for bthersto
steal these secrets of tho makers.
But purity, cleanliness and skill are
shown in every corner of the immense
pure food factories. People who caro
for results from choicely selected
food, those who. want the food to re
build the soft gray substance in brain
and nerves that give the go, tho vigor,
the life, will understand why the imi
tators who try to copy the announce
ments about Grape-Nuts have failed
in tho past.
There's a reason for Grape-Nuts
and a profound one.
Egg Preservative
Some excellent German housewives
say it is possible to keep eggs fresh
for any length of time by simply im
mersing them in a 10 per cent solu
tion of silicate of soda, commonly
called "liquid glass." This produces
the formation of a coating which ren
ders the eggs perfectly air-tight. The
eggs so treated retain their fresh taste
for many months. The preserving so
lution is prepared by dissolving one
pound of liquid glass in four quarts
of cold water. .The eggs are then Im
mersed in this solution, which should
bo kept in a glazed earthenware ves
sel, and the eggs are kept in the so
lution for a short time. If one of
these preserved eggj is boiled, the
shell must first be perforated, in order
to prevent cracking. Woman's World.
.
Sensible Fashions
Surely, the "kingdom" must be com
ing to the little tots, "for they are no
longer to be hampered by their cloth
ing or "dressed to death" whenever
they are turned loose to play. It is no
longer necessary for the mothers to
"stitch themselves blind" in order
that their children may be "dressed
like other children," and it is no
longer considered good taste to ruffle
and tuck and elaborately trim the
clothing to be worn by the little men
and maids. Dame Fashion was never
so sensible as now.
Some far-seeing manufacturer has
put upon the market a kind of blue
denims which is lined with rubber,
which comes in light-weight, is im
pervious to water, and makes ideal
play garments for the youngsters for
wear at the seashore, river or lake
resorts. Another excellent material
is sateen with a rubber backing; the
goods come in all colors and is lit
tle more expensive than the plain
goods, is very light in weight, being
much like silk. These fabrics are
made Into "wading garments," and
wetting hurts neither the child nor the
clothes. When the garment is slipped
off and shaken, it dries at once. Suits
made of these fabrics, if made large
enough, may be slipped over the usual
dress without the trouble of its re
moval, and in packing, takes up but
little room.
The little overalls, "just like papa's"
lor the little man is supplemented this
year by the wading suit, fashioned of
the new cloth; the suit is made large,
with a casing run at the bottom of
each leg and at the waist-line, in
which an elastic is run, keeping the
garment snugly fitted to the little
form, with straps or suspenders for
additional security.
The knickerbocker suit does away
with drawers and petticoats, a suit
of thin, knit underwear being all that
is necessary to wear with It, and is
thoroughly comfortable for the child.
It is a one-piece suit, and can be made
of gingham, shambrey, seersucker, or
any other suitable fabric; is practi-
cal and economical, and does away
with wearisome and expensive laund
ering. The only difference between
the "knickerbocker" and "romping"
suit is that one is supposed to be for
the boy, and the other, to be worn by
the girl. Both are made "one-piece,"
full enough (especially for the girl's
wear) so that the legs fall together
to-simulate acskirt; bothbutton up Uie
hack, and a pocket is added at tliof
left side for convenience of tho wear
or. Any oasy method of trimming,
such as foathor-Htitching, pipings,
braids, etc., may bo adopted, or they
may bo entirely omitted.
Pajamas now tako the place of night
gowns for both boys and girls, and
may be made of cither outing flannel,
light weight ginghams, shnmbrcya,
etc.; tho garments are made in two
pieces. "Barefoot" sandals are worn
by both girls and boys, protecting the
bottoms of the feet and being cool
and comfortable. Sunbonnots and
Bun-hats are much worn, and rem
nants make up charmingly in these
little head-necessities, which are worn
by both the little boys and little girls.
They may be made as plainly or as
jauntily as desired. These comfort
able littlo garments ars some of the
most sensible "fads" of tho day. Long
may their popularity be continued.
Contributed Receipts
Preparing French Salad Dressing.
Make the dressing in a large salad
bowl in which tho salad is to bo
served. Pour the vinegar in first, then
add tho oil, drop by drop, stirring
vigorously; then the desired amount
of salt and pepper. Place the green
vegetable in this bowl, turning it over
and over in the dressing until the
salad is well mixed, and the green
vegetable thoroughly coated, then
serve immediately. F. G.
Preserved Cherries. Stone the
cherries without unnecessarily bruis
ing them; drain, weigh, and for each
pound of cherries allow one pound of
sugar; to tho sugar add barely enough
water to melt tho sugar and bring to
a boiling point. Into this put the
cherries and set the kettle on the back
leu shortening than tho other mix
tures. Young Coo. To marinate ja (o lay
tho inout or fifth to hu thus trontod for
a Khort time in a mixture of oil and
salt, or vinegar ana salt, with such
Heasonings as your roclpo calls for.
This given to tho moat or fish tho
flavor of tho marinated mixture, and
will HomotimoH inako meat tender, an
well as season it.
Reader. -The real name of tho
French novelist, Goorgo Sand, wau
Arninntlne Lucilc Aurore Dudevant.'
Sho was born in Paris, July &, 1804,
and died Juno 8, J87G. It Ik claimed
that she was, If not tho groatoat, at
least the second greatest of all
French novelists. Her works may bo
found in any public library.
T. W. 0.- Paprika Is the Hunga
rian red pepper. It Is not so hot as
the cayenne and is used for season
ing. It is put up and sold in tin boxes
like mustard or spices. Parmesan
cheese is an Italian cheese, which Is
grated and sold In bottles. Other
grated choose may ho substituted, if
tho Parmesan cannot be had.
Mattle W. This' is recommended
as a moth preventive, ns well as for
giving a pleasant perfume to gar
ments. Cloves, caraway seeds, nut
meg, mace, cinnamon, tonquin beans,
of each one ounce. Add to this as
much Florentine orris root as win
equal tho other ingredients; put all
together and grind to a powder; put
In little bags and lay among the gar
ments. I. F. Preserved, shredded pineap
ples, peaches cut 'in dice, and pre
served cherries with the pits removed,
make a toothsome combination for a
fruit ice. Make a c stard of ono
then draw the kettle over the fire ard
cook slowly until the cherries are
transparent. Skim out of the syrup,
drain through a sieve, and set in tho
sunshine, either on pK.tes or on the
siove. To protect them from insects,
place over tho dishes in which they
ar.e laid a frame covered with fine
meshed mosquito netting, or table
screens. Or they may be set In a
slow oven, leaving the door open, to
dry. The syrup in which the cherries
were cooked will serve for boiling
several more pounds of the fruit. M
P. R.
If it is not convenient to use
fruit juices for jelly in their season,
the juices may be canned the same
as fruit is canned, and may be made
into jelly at one's leisure, as it will
"keep" indefinitely, if sealed air
tight and kept cool. These juices,
sweetened slightly, may be used in
stead of wines in making sauces for
desserts.
Query Box
Ima. Much of the oil sold as olive
oil is said to be cotton-seed oil with
a little olive oil to give it flavor. I
cannot tell you.
S. M. For the fly specks on your
piano try rubbing with equal parts
of vinegar and water, rubbing until
dry.
M. S. It is claimed that painting
the wood work, where the ants have
their run, with strong camphor once
a fortnight, will banish the pests, red
or black. Air-slacked lime, scattered
in their runs Is also effective.
Lottie M. Cucumbers are some
times used in chicken, capon and flsh
salads, giving satisfaction ; lettuce,
celery or radishes may be used if
liked, where meat is used. You
should experiment in small quanti
ties. Alice M. W. Baking powder may be
used in place t)f cream tartar and soda,
in usual quantity. Or It may take the
place of soda and sour milk; t has
nbniif: t.hfi same effect, thouch it Is
claimed-that baking powder calls tor ouksuccess. '
of the range whero it will keep hot, quart of cream, tho yolk of six eggs
but not boil, lor a good, full hour; and one and a halt cupfuls of sugar;
wnen cow, turn tho custard into a
a freezer and turn the dasher until it
is about half frozen; then add tho
fruit and pack. Lot stand three
hours.
Frances. For pistachio ice cream,
pound and blanch one-fourth pound
each of pistachio nuts and almonds,
and then pound them together in a
little water until they are thoroughly
crushed. Make a custard one quart
of rich cream, three-fourths pound of
sugar, yolk of eight eggs and a tea
spoonful of vanilla. Remove from tho
fire, add the nuts, and when cold press
the mixture through a sieve i.nd
freeze.
Ira B. Black ebony furniture is
'made by soaking the wood, generally;)
maple or ash, in a solution of vinegar,j
iron rust, acius anu otner coloring
substances, when it first comes from
the manufacturer's hands. Tho real;
ebony wood is - lrnished by trees;
which grow in tropical Asia and!
America. The tree which furnishes;
the best ebony is frm "eylon, and i&
distinguished froraxthe other trees by
inferior width of trun ., and Its jet
black, charred-looklny trunk, beneath;
which the wood is perfectly whita
until the heart is reacLcd, where ifc
is of a deep, black color and very,
dense and heavy. It Is used for cabi
net work and inlaying, and for they
manufacture of piano keys, knife
handles, and turned articles.
Housewife. We shall appreciate
your "best recipes," Send them along,
M. F. R. Cannot give names ,6fc
firms in this column. You should havoi
sent your own address for reply.
Mrs. M. G. Grease, in the form oC,
crude vaseline, will make the hair,
grow. Anything used to promote thai
growth of the hair snould be rubbed;
into the scalp not on the hair.
F. L. T. The "aromatic" bever
ages, according to the French, are tea
coffee and cocoa, or chocolate. Nun
merous attempts have been made to
imitate their individual fragrance andj
fhtvorby artificial products, but with,-.
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