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The Commoner.
TUNE 23, 1905
11
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flammation before doing anything for
the corn, and this can only be' done
by removing the shoe and replacing
it with something easier for a while.
After this is done, soak the foot in
very hot water at least every other
day, and immediately after soaking
take a very dull knife, or a nail-cleaner,
or even a toilet pumice stone, and
peel (do not cut) a little of the top
off the corn by careful rubbing or
scraping. Continue this treatment un
til you get down to the little dark
spot: then take a dull-pointed instru
ment and, holding the foot so as to
stretch the skin tight over the sore,
simply, carefully and patiently dig
down until you get this spot out. The
skin need not be cut at all, and there
should be no bleeding; the process
is not so very painful if you have
soaked it sufficiently. After you have
removed the roughness rub the parts
well with a little carbolated vaseline
for a few nights, and the foot will
be well. Cutting out a corn is a dang
erous proceeding, giving but tempor
ary relief. This treatment is given
me by a physician. A soft corn may
be treated the same, as a hard corn.
It can be rendered less painful by
wearing a layer of absorbent cotton
between the toes. .
Another cure, which has been test
ed: When, after the' soaking and
scraping, the little dark spot is
reached, have ready some nitro-muri-atic
acid, and with a sharp-pointed
pine stick, apply a drop to the corn.
rplin oiivrniindinn' norfo all -kill rl 1a nrn.
A & uuiivuuuiiitj JLt .J UUWU1U fcV V
tected with a tin layer of soda or
saleratus; or with a thin piece of
leather having a hole cut through
large enough to expose the corn.
After using the acid in the manner
described, apply an adhesive plaster
over the parts, and, on removing it
a few hours later, the corn should
come away with it. If not on the first
trial, apply a little more of the acid
from time to time until the corn can
thus be removed.
If these recipes are not satisfactory
in your own case, I have half a dozen
more. Do not bo afraid to ask for
them.
thoroughly beating in the yeast", set
in a warm place over night, and in
the morning this should bo light and
spongy. Add a cup of warm water
and sufficient white flour to make a
moderately . stiff batter, and beat it
well. Place in a warm place and in
an hour or so the dough should be
ready to make out. Add to this sponge
a cup of sugar (if liked sweet), a
pint of watei4, salt as desired, and
heaping tablespoonful of warm lard
for each loaf wanted. Pour this in
to the bread pan containing several
quarts of sifted whole wheat flour;
knead to a stiff dough, let rise till
light; work down, and when light
again, make 'into loaves. Bake in
a mbderate oven one hour. Brown
bread 'burns very easily, and needs
a moderate, steady fire. Working a
great deal of flour into dough and
then having it very light before bak
ing makes all bread closer-grained,
light, and to use an old expression,
it should "cut like velvet." Brown
bread' is just like any other bread
it requires close attention to details
to secure the best results. Mix plenty
of common sense and good judgment
with your recipes, and you will succeed.
ing from the mistakes of their par
ents in the matter of hygleno and
broken health-laws, as well as over
burdened with the cares of the mod
em family life, it is not to be greatly
wondered at, though reform in some
direction is loudly demanded.
IMMORTALITY
Two caterpillars crawling on a leaf,
language, French, to which the mas
ter of tho household was a stranger.
"I should like to know what I am
eating, for once, Mr. Alfonso," nald
Mr. Quldsby t his chef on oho occa
sion. "Let mo have tho menu in Eng
lish today."
"Oul, monsieur," was tho reply, "it
cos ver' difficile, but I veel do it so,
if you veel glf mo zo dictlonalrrc."
A small but soloct party came to
By some strange accident in contact (llnnor tJmt , ycnngf" nd .
-nrivntlnn nn. nil hollnf Wlt " following bill df faro: "
... .,WM"Mr ." p - .7
Whole Wheat Bread
For whole wheat bread, take one
pint of boiling water poured into one
pint of sweet milk; cool the liquid,
and when luke-warm, add one cake of
compressed yeast dissolved in half a
cupful of warm water; add a table
spoonful of salt and enough whole
wheat flour to make a batter that
will drop easily from a spoon; beat
thoroughly Ave minutes, cover, and
stand in a place that is moderately
warm for three hours. Enough whole
wheat flour to make a dough should
be gradually added, and when stiff,
knead on your board until the mass
is soft and smooth, elastic but not
sticky. Make the dough into loaves,
put in greased pans, cover, and stand
away to rise for one hour, or until
ready to put in the oven. The time
for baking will vary with the size of
your loaves; if long, slim loaves,
thirty to forty-five minutes will do;
if large square loaves, bake an hour
in a moderate oven.
For making with home made yeast,
use only good, live yeast. Scald a
good half cup of flour and heaping
tablespoonful of sugar with the water
in which three or tour fair-sized po
tatoes have boiled; it should be of the
consistency of batter cakes beaten up
right. Then add the smoothly mashed
potatoes and water to make it some
thing over a quart. To this lukewarm
mixture "add the yeast which has pre
viously (at least an hour before) been
put to soak, and should now be a
foamy mass. Use two-thirds cupful
of the lumpy home-made yeast, cov
ered with lukewarm water. After
AN OLD AND WELL TRIED REMEDY
Sins. WiNSLOW'8 80OTIIING 8Yittn for children
teething should always bo used for children whllo
teething. It softens tho gams, allays all pain, euros
wind cholloand istho host remedy for diarrhoea.
Tvrenty-flyo cents a bottle.
Devonshire Cream
This is a luxury which the farm
wife can have to perfection, and it
is well worth the trouble of making,
especially in time of the soft sum
mer fruits. The recipe given below
was given me by a real Devonshire
man, but I had learned it from our
English neighbors when I was yet
a small girl. "Clotted crdam and pie
plant pie" was often dealt out to me
for keeping the baby quiet while its
English mother did her work. To
prepare the cream, one must have
real, cow's cream not the imitation
to be had by the dweller in the cities.
Have a large round tin pan that
will fit into the top of the ordinary
stove kettle in such a way that its
bottom will be about three inches
above the water which must bo kept
boiling in the "pot while the cream is
rising. Into this pan, pour three or
more quarts of rich, fresh milk and
set the pan away, either on ice, or
in as cool a place as can be had, and
let stand for twelve hours. Then,
having the water in your pot boiling
hot, set the pan carefully in Its top
without disturbing the cream. Do not
touch the milk; the water must be
kept boiling hot all the time until a
line of bubbles half an inch wide forms
all around the pan of milk; but the
milk must not boil. Take the pan off,
and set it in a cool place without dis
turbing or breaking the cream, and
when perfectly cold, skim off with a
perforated skimmer. The cream may
bo set on ice until wanted. For pies,
fresh fruits, preserves, or jams and
jellies, the cream is delicious. After
the cream is taken off, the milk may
be used for cooking purposes.
Whipped Cream n
Cream for whipping must be quite
cold. Beat with a Dover's egg beater,
or a wire spoon, or a silver fork, and
it will foam much faster if the bowl
used can be set in cold water. Do
not try to beat a large quantity at
one time. As it foams, remove the
top to another bowl, beating the rest
until all Is foamed. It should be kept
cold..
.Reform Demanded
It Is claimed that nearly one-quarter
of the babies born in civilized coun
tries die before they are one year
old; more than one-third are said to
die under five years old, and of the
remainder, fully one-half fail to reach
the age of fifteen years. It is also
claimed that of the survivors, a very
small percentage have really good
health and strong, vigorous constitu
tions. When one remembers that the
mothers who bear and rear them are
usually themselves the product of un
favorable conditions, and are suffer-
Was that samo argument, tho very
same,
That has been "proed and conned"
from man to 'man.
Yea, ever since this" vondrous world
began . '
The ugly creaiures,
Deaf and dumb and blind,
Devoid of features
That adorn mankind,
Were vain enough, in dull and wordy
strife,
To speculate upon a futuro life.
The first was optimistic, full of hope;
The second, quite dyspeptic, seemed
to mope,
Said number one, "I'm sure of our
salvation."
Said number two," I'm sure of our
damnation;
Our ugly forms alone would seal our
fates
And bar our entrance through the
golden gates.
Suppose that death should take us unawares,
How could ve climb the golden stairs?
If maidens shun us as they pass us
by,
Would angels bid us welcome in the
sky?
I wonder what great crimes wo have
committed,
That leave us so forlorn and so un-
pitied.
Perhaps we've been ungrateful, unfor
giving Tis plain to me that life's not wo.lh
the living." -"Come,
come, cheer up," tho jovial
worm replied,
"Let's take a look upon the other
side;
Suppose we can not fly like moths or
millers,
Are we to blame for being cater-
pillarc .'
Will that same God that doomed us
crawl the earth,
A prey to every bird that's given
birth.
Forgive our captor as he eats and
Rintrs.
And damn poor us because we have
not winas?
If we can't skim the air like owl or
bat,
A worm will turn 'for a that.'"
They argued through the summer;
autumn nigh,
The ugly things composed themselves
to die.
And so t make their funeral quite
complete,
Each wrapped him in his little winding-sheet.
The tangled web encompassed them
full soon,
Each for his coffin made him a cocoon.
All through the winter's chilling blast
thev lay
Dead to the world, aye, dead as hu
man clay.
Lo, spring comes forth with all her
warmth and love;
She brings sweet justice from the
realms above;
She breaks the chrysalis, she resur
rects the dead;
Two butterflies ascend encircling her
head.
And so this emblem shall forever be
A sign of immortality.
Joseph Jefferson in New York
Tribune.
Soups at the tall of tin calf.
.' Jmon in curl papers.
Chest of- mutton to tho little peas.
Potatoes Jumped.
1 Duck savage at sharp sauce.
Charlotte at tho apples. '
Turkey at tho dovll. .'.
Fruits variogatcd.
Quldsby and Mrs. Quldsby agreed
afterward Oint they had ne or presid
ed over a more hilarious dinner party.
London Answers.
THE MENU IN ENGLISH
Mr. Quldsby, with newly acquired
wealth, found that the chef always
sent up the menu written in his own
CLEARLY HER LEGAL RIGHT
.Tho conductor had accepted half
faro for the urchin, but evidently had
his doub'.s, and came hack.
"Madam," ho said, "how old Is that'
boy?"
"I refuse to answer, sir," she re
plied, "on the ground that it might
lncrimlnute me."
After a short but severe mental
struggle tho conductor passed on. Ho
saw that from a legal point of view
she had the bulge on him. Chicago
Tribune.
FOOD IN SERMONS
Feed the Dominie Right and the Ser
mons are Brilliant
A conscientious, hard-working and
eminently successful clergyman
writes: "I am glad to bear testi
mony to the pleasure and increased
measure of efficiency and health that
have come to mo from adopting Grape
Nuts food as one of my articles of
diet.
"For several years I was much dis
tressed during the early part of each
day by Indigestion. My breakfast,
usually consisting of oatmeal, milk
and eggs, seemed to turn sour and
failed to digest. . fter dinner tho
headache and other symptoms follow
ing the breakfast would wear away,
only to return, however, next morn
ing. "Having heard of Grape-Nuts food,
I finally concluded to give it a fair
trial. I quit the use of oatmeal and
eggs, and made my breakfast of
Grape-Nuts, cream, toast and Postum.
The result was surprising in Improved
health and total absence of the dis
tress that had, for so long a time, fol
lowed tho morning meal. My diges
tion became once more satisfactory,
the headaches ceased, and the old
feel!ng,of energy returned. Since that
time, four years ago, I have always
had Grape-Nuts food on my breakfast
table.
"I was delighted to find also that
whereas before I began to use Grape
Nuts food I was quite nervous and be
came easily wearied in the work of
preparing sermons and in study, a
marked improvement in this respect
resulted from the change in my diet.
I am convinced that Grape-Nuts food
produced this result and helped me
to a sturdy condition of mental and
physical strength.
"I have known of several persons
who were formerly troubled as I was,
and who have been helped as I have
been, by the use of Grape-Nuts food,
on my recommendation, among whom
may be mentioned the Rev. ,
now a missionary to China," Name
given by Postum Company, Battla
Creek, Mich.
"There's a reason."
Read the little book, "The RoaH to
Wellville,' in each pkg.
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