-rr 'pP'V
p T-. W-w """H-Ja'"
'
r " A a
JULY 14, ISO
T
in tightly; then Invert the top of the
bottle In the hot liquid; take out ana
tie over the cork immediately a piece
of cloth and dip again into wax. Let
cool and put away as other canned
fruits. Many easily-kept fruits and
tomatoes may be kept this way.
C. R, N. For using the refrigerator,
keep the ice chamber sweet and clean
and well-filled with ice, and keep the
outlet open. Do not put food in the
Ice chamber on the ice. Put milk, but
ter and mc t on the bottom of the
closet, which is the coldest part; the
vegetables go on the next shelf, and
the fruit on the upper shelf. This
arangement will serve to keep the
odors separate.
Eunice H, -Mr. Park, of the Floral
Magazine, advises, for the worms, one
pint of quassia chips, steeped for an
hour or more in one gallon of hot
water; then, to one pint of hone-made
soft soap (made from wood-ashes) add
a gallon of hot water and the quassia
chip steeping water and beat until
you have a strong suds; add to this,
beating hard and rapidly, so as to
thoroughly emulsify, one teacupful of
coal oil. To this emulsion add two
gallons of water, making four gallons
of the remedy. Apply with a good
garden syringe to every part of the
plant. For all plants, indoors and out,
this, he claims is the most effective
insecticide that can be used; he
claims that it never fails.
"Farmer's Wife." For ice cream
without a freezer, you should have a
wooden bucket, holding about ten
quarts, one two-pound can or a nar
row, deep tin pail, with close cover,
two quarts of coarse salt and about a
peck of finely cracked or shaved ice.
Having prepared your cream and let
it get cold, pour it into the can or
bucket, cover tightly, and place in
the center of the wooden bucket; fill
the space between the can and bucket,
on all sides, with alternate layers of
ice and coarse salt, cover well and
wrap in a thick blanket or piece of
heavy carpet and set in the coolest
place you can, find. Every half hour
remove the cover sufficiently to get
at the cream, and, with an egg-beater
or a large spoon, beat the cream quick
ly and thoroughly, covering again. At
the end of two hours you should have
a well frozen cream.
The Commoner.
part tomatoes to threo parts okra will
supply sufficient acid to make the okra
keep, but to some tastes the moro
tomatoes the better. Onions are often
added to part of the jars of tomatoes
and okra, which makes a delicious
addition to soups In winter.
To Brighten Gilt Frames.Tako
sufficient flour of sulphur to give a
golden tinge to three gills of water,
and in this boil four or five (according
to size) bruised onions or garlic, until
tender. Strain off the liquid, and when
cold, wash the gilding with a soft
brush; let dry, and it will be "like
new."
Requested Recipes
Ginger Beer. Put one and a half
pounds of. granulated sugar into a
stone jar, with two ounces of pure
ground ginger and a lemon sliced thin.
Pour on eight quarts of boiling water,
and when lukewarm add one-fourth of
a yeast cake, dissolved in a little
warm water. Stir thoroughly, and
when perfectly cold, strain into bot
tles and fasten the corks securely.
Keep in a moderate temperature for
twelve hours, then put them in the
coolest place you can find. The beer
Is ready for use in four or five days,
and is fine for the harvest field. The
corks must be tied down.
To Cook Young Beets.- Wash and
cook rapidly in salted water until
done, then drop into cold water and
slip the skins off very quickly. Do
not peel before cooking. Slice in
thick slices and place in a sauce-pan,
pouring over them a butter sauce, let
heat up in the sauce and serve. For
the sauce, place a cup of hot water
on the stove, add a tablespoonful of
very finely-minced parsley. When it
comes to a boil, add the beaten yolk
of two eggs and stir until it thickens;
then beat in two tablespoonfttls of but
ter. When the sauce is poured over
the beets, heat over hot water. The
Bauce should not boil after being
made.
To Can Okra. The young tender
pods, before the seeds turn brown are
to be used. To be used in soups: One
AN OLDAND"WIiIi!miKDIlKMKDY
tnthf,;.WJ?B!?w,,8 Boothikq SYHUTtor children
tflfltKlQlalwaysb0DBed children whilo
wind 3itIt8ofi?nBho eums' allRys " Paln coreK
Brant?filna.!l thi? b,0Bt omedr "arrhcea.
iwonty-flvo conta a bottle.
Contributed Recipes
Peach Layer Cake. Whip to a
cream two eggs and one cupful of but
ter and two cupfuls of sugar; add a
little grated nutmeg; pour in one cup
ful of milk; stir into three cupfuls of
sifted flour two heaping teaspoonCuls
of baking, powder, and sift several
times; then add it, a little at a time,
to the other ingredients. Stir the
whole until it is a perfectly smooth
batter; then butter well three good
sized jelly cake tins; divide the bat
ter, pouring one-third in each tin and
bake in a quick oven till the cake is
a golden brown. Turn each cake out
quickly on a thickly-folded napkin or
towel; have ready a dozen medium
sized peaches, peeled and pitted, and
sweetened to taste. Put a layer of
the cake when cold on a plate, spread
it well with a layer of the prepared
peaches, then put on a layer of cake,
cover this at the first, with prepared
peaches, then put on the third layer
of cake, which cover with the peaches
and stand in a cool place, or on ice,
until wanted to serve, then cover the
top with whipped cream. This is said
to be delicious. G. R. D.
Breakfast Rolls. At noon boil two
good-sized Irish potatoas, mash fine
and mix with one yeast cake, one ta
blespoonful of sugar and one of salt;
set to rise. It should bo very light
by evening. Then add one pint of
warm water, two tablespoonfuls of
lard, and flour enough to make a
sponge; in the morning knead, roll
out, cut with a biscuit cutter, spread
the top with butter, fold together, let
rise until very light and bake. M. R.
Damsons, greengages and yellow
gages require one and one-half cupfuls
of sugar to each quart of fruit. Punc
ture each plum two or three times
with a darning needle, place in layers
with the sugar and let stand over
night. In the morning bring slowly
to the boiling point in the juice made,
and let simmer until the fruit is ten
der, but not broken; skim, and can in
air-tight jars. Use no water; the
juice will be sufficient M.
cool enough to handle. If tho covers
havo been screwed on as tightly as
possible, no further tightening should
bo attempted, as it will break tho
connection established by tho boat
between tho rubber and tho jar and
top.
For green corn, tho corn should bo
cut carefully from tho cob, so as not
to remove any of tho coarse husk,
packed tightly in tho jars, pounding
it down hard; then proceed precisely
according to above directions with tho
exception that for corn, tho last boil
ing must bo one hour, instead of a
half hour.
Both corn and peas must bo wrapped
in paper, each jar separately and kept
from the light and heat.
Canning Peas And Corn. Requested
A reader sent us, with an endorse
ment, the following:
Gather the peas when young and
tender just right for cooking and
shell, wash in cold water, drain well
and pack in cans, shaking down well,
the tighter the better. Fill the can
full; then fill to the brim with cold
Wrong Dieting
The early races had and used an
abundance of two kinds of food of
which wo certainly stint ourselves in
a most unaccountable manner, when
the inexpensiveness and importance of
either is taken into consideration.
These early people had to work, and
work hard, in the open air for their
food, and the work gave them a de
sire for water, of which they doubt
less partook freely. The cxerclso nec
essary in the open air gavo them ap
petite, and thirst, and they not often
get too much of other kinds of food.
We havo food set before us in such
abundance, and with so little labor on
our part, that we over-eat without
realizing It, and if wo drink at all it is
at raeal-time, to wash down the food
which should be moistened with tho
natural secretion of tho mouth and
throat instead. This bolting of food
and flooding the stomach with made
drinks at meals causes so many ills
of the modern man, that it may be
said, with few exceptions, that if we
are ill-tempered or irritable, or 111, it
is usually our unnatural way of eating
that is at fault. It is a foolish waste
to lose one's comfort and usefulness
because of wrong eating. Tho chief
government thU ayrnpathy falters. It
is imporiblo for tho American peo
ple to havo a very tendor fooling for
a government so blind to its own
weakness and so deaf to tho cry of
ncod from its masses. They do not
waste many tears over a government
that, after years of duplicity and
treachery, went to war to defend a
dishonorable position; that has mado
a sad mess of tho wholo problem
and that Bends Its thousands of men
to foredoomed defeat and sure death
for wanton indifference. They do not
care for a government made up of
a cliquo of pampered and incompetent
grand dukes and a weak and shallow
czar.
Yes, in America thoro Is plenty of
sympathy with tho downtrodden Rus
sian people; thcro is scant sympathy
with the self constituted masters
Louisville Courier-Journal.
CONGRESSIONAL POWER8
"Tho Commercial Power of Con
gress," by Paul Jones, counsellor at
law, press of Clarence S. Nathan, Now
York. A volume that will provo pe
culiarly valuablo Just at this time has
come from the pen of Paul Jones, LL.
B., of New York City. Its title is
"The Commercial Power of Congress"
and tho wholo subject of the legisla
tive regulation of trade is gone Into
extensively and with full evidenco of
exhaustive research. It is a most im
portant contribution to tho literature
of the present period when the regula
tion of corporations, control of so
called combines and tho limitation of
railroad charges are such weighty
questions In tho world of business. Of
peculiar value to tho legal fraternity
also Is tho work, since tho courts are
passing upon trade issues that aro
constantly arising for determination.
Mr. Jones has traced this feature of
tho constitutional power of congress
from lis earlier development to the
present time, and there is an abund
ance of notation of decisions and clta-
object of the thorough mastication of t,on f, controversion tnat have arisen
our food so
and its saturation
earnestly insisted upon, ?vcr J exercise of legislative con
ition with saliva in tho tro1' Wh,1 tho voJumo wI" ue found
mouth, is to protect the stomach from
overwork. An over-worked stomach
can not prepare the food with thor
oughness for the final act of digestion,
intestinal absorption, and it would
seem as though one might learn this
lesson from so much teaching; but the
human animal bolts its food and
washes it down with no regard to any
known physiological knowledge.
In order to perform the work of
nourishment, and keep the system
clean, water is necessary in largo
quantities; but it should be taken be
tween meals. None of the Internal or
gans can satisfactorily perform their
functions if deprived of water with
which to wash the dead tissues out of
the body. The lungs must have plenty
of air, the stomach, water in abund
ance as well as food. If deprived of
these, no work can be well done, and
the penalty is ill-health.
It is said that cut flowers may be
kent nicely over nieht if excluded
water, adjust the rings and put thefrom the air. To do this, sprinkle
peculiarly useful in tho law office,
it will also provo of great valuo to
those who interest themselves in
questions of - public welfare. From
Cincinnati Enquirer, April 24, 1905.
covers on loosely. Place anything
a rack, hay or thick cloth, in a kettle
having a flat bottom (usually a boiler,)
to prevent contact; then put in the
cans, separating them from each other
with a folder cloth. Fill the kettle not
quite to the top of the cans with cold
water, bring to the boiling point and
boil three hours, adding boiling water
as that in the kettle evaporates. (The
kettle should be first covered with a
thick towel, and then the lid put on
as closely as possible, when the heat
ing process is started). At the end of
three hours, let the water cool suffi
ciently to allow the cans to be lifted,
one at a time, and the covers screwed
down tightly without taking them
from the cans, then returned to the
water and boiled half -an hour longer.
Tnirfi th kettle from the fire and let
the cans remain in the water until I
thoroughly with water, then place in
a box and cover with wet cotton or
thin paper, and keep it in a cool dark
place.
Sympathy
Some of the newspapers are wond
ering why more sympathy with Russia
is not felt and expressed by the Uni
ted States.
If sympathy with the Russian peo
ple is what is meant it is clear .that
there is a strong feeling for them
throughout America. The editorial
columns of American newspapers are
fairly ringing with expressions of re
gard and interest. They are out
spoken in concern for the welfare and
the future of the millions who are
suffering in Russia.
It-is only in the case of the Russian
WANTED TO SLEEP
Curious That a Tired Preacher Should
Have Such Desire.
A minister speaks of the curious ef
fect of Grape-Nuts food on him and
how it has relieved him.
"You will doubtless understand how
the suffering with indigestion with
which I usfsd to be troubled made my
work an armost unendurable burden,
and why it was that after my Sabbath
duties had been performed, sleep was
a stranger to my pillow till nearly
daylight.
"I had to bo very careful as to what
I ate, and even with all my care I ex
perienced piognant physicial distress
after meals, and my food never satis
fied me.
"Six months have elapsed since I
began to use Grape-Nuts food, and
the benefits I have derived from it are
very definite. I no longer suffer from
indigestion, and I began to improve
from the One Grape-Nuts appeared
on our table. I find that by eating
a dish of it after my Sabbath work is
done, (and I always do so now) my
nerves are quieted and rest and re
fresing sleep are ensured me. I feel
that I could not possibly do without
Grape-Nuts food, now that I know its
value. It is invariably on our table
we feel that we need it to complete
tho meal and our children will eat
Grape-Nuts when they cannot be
persuaded to touch anything else."
Name given by Postum Co., Battle
Creek, Mich.
There's a eason.
Read the famous little book, "The
Road to Weliville," in each pkg.
N
it-
It I
t-
'-waWhj.