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IUIiY 21,1905
The Commoner.
11
wipiwp;g
kulphur Is also recommended for the
kites.
Emma S. Cream, to be easily
shipped, sliould bo about twenty-four
hours old, not too thick, and not too
fhin, and perfectly cold. Put it into
your "whip churn," wnich should be
.well chilled; turn the handle slowly
and continuously for several minutes,
keeping it cold as possible all the
time. Or, put the cream in a bowl,
stand his in another bowl of ice
water or cracked ice, and beat with
an egg beater or a syllabub spoon.
Skim off the froth as it is beaten to
the surface, and set on ice until
needed.
Flies and Garbage
We are told that flies, the common
household pests, are not all bad, but
ft is hard to make the irritated house
wife see any good point to them. We
know they are disease-carriers, and
a nuisance in the house, no matter
whether kitchen or parlor, and we are
extremely glad when we get them
shut outside. But they swarm only
to places where there are kitchen
wastes and unslack methods of house
wifery, such as ill-smelling garbage or
decavintr waste matter. When you
find them swarming around the kitch
en, go and look for tile cause, and by
scrubbing and cleaning until the at
traction is removed, you will get rid
of the army, though a few inquisitive
ones may still be on the lookout for
"forage." There is always, even in the
best regulated houses, enough of such
n.atter to attract a few, but if all
foods and water are covered from
ihvm, and all waste matter of what
ever kind taken away from the house,
the floors and wood work kept well
wiped and clean, they will be in a
bbeautiful minority.
In hot weather especially, all gar
bage' should be buried or burned. In
order to burn, however, it should 'be
dried, and it would "smell' before it
had time to dry; burying is not always
sufficient, as there is always the prob
ability of its being brought to the sur
face by dogs or other animals before
it has lost its smell. To insure against
this probability and prevent the foul
ing of the air by exposure, pour over
it a solution of equal parts of com
mon washing soda and lime. Good,
common earth is one of the best disin
fectants, and the solution of soda and
lime will dissolve most articles so
they will readily become incorporated
with the soil. One of the best "soils"
for potting plants is made by burying
all vegetable .refuse and sprinkling
soil between its layers. For this pur-'
pose, a hole should be dug, and each
day's garbage put into it, covering at
once with a layer of soil, continuing
untiPthe hole is filled, and over it
pouring such slops as are rich in
soap suds and grease collected from
the washing and cooking vessels and
dishes. It will take a, whole season
for it to thoroughly decay, but it is
fine for plants.
"Gathering Up The Fragments"
Do not forget that watermelon rinds
make a most beautiful as well as pal
atable preserve. By properly harden
ing, the rind may be cut into all sorts
of shancs Ifiavna. diamonds, hearts.
stars, animals, flowers, according to
one's fancy. The syrup is so clear
that it may well be compared to "bot
tled sunshine," whatever that is.
Save your material from melons hav
ing the thickest rinds, and cut off all
red, the fleshy part, and thinly pare
away the green outside. Put to
harden in a strong solution oj! salt
'ind water, and leave over night. Or
a solution made by a lump of alum as
large as a walnut to the gallon of
water, leaving to stand the same
lengtn or time. When hardened, wash
the rind in clear waior, or bring to
a boil in clear fresh water, to re
move the salt or alum. Cut into
shapes desired. Use nothing but
good white sugar, and do not cook the
syrup so long as to give it the least
brown tinge. As the taste is some
what insipid when the rinds are used
alone, slice a few lemons two or
threo to each gallon of the finished
preserves and cook with it. Proceed
as in making other preserves, and
when just done, seal in pint jars. Too
much cooking will gyo the preserves
a brown tinge as well as cause the
syrup to granulate' or harden into a
solid mass.
A syrup is made, relished by many,
by cooking down the red meat until
it can be strained, and the water
boiled down to a syrup. It does not
require sugar, as it is. sweet enough.
When making jelly, it is a good idea
to utilize the pulp of the fruit used
after the juice is drained off, for mak
ing marmalade. Rub the pulp through
a colander in order to remove all
seeds or pieces of skin and proceed
as in making the various "butters,"
with sugar to suit the sour or sweet
ness of your material. It must be
constantly stirred, and the least
scorching will ruin the whole batch.
When putting away, it should be
stored in small jars or glasses, that
too much may not be disturbed at
one time. 'Over the top should be
poured a little melted paraffin wax,
to prevent mould. All such things
should be kept in a cool, dry, dark
place.
AN OLD AND WELL TIUBD RKMKDY
teothf; WLN89W.'B Soothing Sybup for children
tcoth n "I""11? alT ho used for children while
Sin,? MuItBns tho St"1. H7 all pain, euro;
Tw0?llcandil8tho D08t remedy for diarrhoea,
i wenty-iive cents a hottle.
The Nervous Child
One can but pity the child born with
a nervous temperament, much as such
a temperament is to be desired, if the
parents do not know how to bring
out the best that is in him. The
future of no child is more absolutely
in the keeping of its parents than is
that of a "nervous" child, and his
well-being and usefulness to the world
is made or marred by the training he
receives. Such a child is usually
hard to understand by the average
parent, and -by injudicious treatment
he may grow up a physical and moral
wreck, even thoueh the mentality may
not be dwarfed or warped. Such a
warped disposition will cause mm to
be a very Ishmael among his kind,
at odds with everything he meets,
while the proper treatment will give
to the world a most lovable- man or
woman, affectionate, gentle, sensitive,
sympathetic, and intelligent.
The nervous child is often of a
very strong character, wilful and
seemingly headstrong, because his
brain power gives him a feeling of
self-reliance, and he is generally diffi
cult to manage, especially if the par
ents be impatient and unreasonable in
their demands. Scolding only adds to
the nervous tension, fault-finding irri
tates and discourages, and severer
punishment, such as whippings and
shutting in a dark room, are cruel in
the extreme. Corporal punishment
should never be resorted to in the
case of such a child, as ne is usuaiiy
amenable to reason, and tractable to
kindness. Being above the average
as to intelligence, he should at all
times be treated as an intelligent be
ing A nervous child must be guided;
he can seldom be driven. Loud,
harsh commands are as bad as blows,
and unreasoning opposition only
serves to make him more obstinate in
his ways. Such a child is usually of
strong likes and dislikes, and an act
of injustice is not often forgotten or
ii.: M!irAn nni harshness or
forceful demands only serve to drive
him from the companionship of those
who so use him. Let the Parent of
such a child learn first to govern him
or herself before undertaking to en
force obodienco from the little soul
who is often wiser than is tho parent
to whom it is Intrusted.
Mother's Vacation
During tho hot, enervating days now
upon ub, It is better to feed the fam
ily on bread and milk, or let thorn
"forage" for themselves awhile, and
give the tired mother a vacation, than
to keep her grilling over a hot cook
stove, turning out roasts, pies, cakes,
and other "cooked things" to please
the 'carprlclous, or voracious appetites
of (he family. Mother is the last of
the family to think she needs a vaca
tion. Indeed, if you hint such a thing
to her, she is usually surprised Into
speechlessness at the folly of such a
suggestion. Sho would tell you that
such a thing was utterly impossible.
There is so much necessary work,
these hot days, that cannot possibly
bo shirked, she thinks; and really,
when you sit down and think of it,
you are almost persuaded that sho Is
right No one could be so illy spared
as mother. She must not neglect tho
putting up of her fruits, and filling'
her shelves with the abundance of the
fields and gardens; then there is but
ter, and in many families, cheese to
make, and nobody can do all this but
mother. The poultry must bo looked
after, too, and, in the multitude" of
her duties, she forgets that sho owes
a duty to her family far higher than
merely to look after their material
wants. She forgets that it is her duty
to look after herself; to attend to
keeping herself wideawake, whole
some and healthful both mentally and
physically. Mother too often becomes
a machine, and grinds away as any
other machine does, until it breaks
down or wears out, and then, patch
ing herself up temporarily with drugs
or drenchings, she goes on a little fur
ther, "even unto the end." And the
pity of it is, that her family will let
her do it; they even got to expecting
it of her, and, accepting it as their
right, go blindly on, always pushing
her into the background which she
seems to like best, until some day,
the cord will snap the wheels get out
of gear, and they will sit helplessly
down and wonder how they can ever
get along without mother.
Now, girl, just give mother a
thought. See that she has her vaca
tion, too. She won't get many more
of them, but she ought to have at
least a rest and a change of scene.
Cannot you advise one for her?
Cucumbers
There is nothing In the cucumber
Itself that will cause bowel troubles,
but if not properly masticated the
fibers and seeds irritate the mucous
lininc of the intestines and cause such
an increase in the peristaltic move
ments that diarrhea results and
sometimes the case may become so
severe that even life itself is in dan
ger. The common sense precaution
is to tnorougniy masticate every par
tinlo of it. and not too much of it at
w
once. It can be preserved in so many
ways, and is acceptable in so many
forms besides the salt picicie, uiat we
give a few of the best.
Small Cucumber Pickles. Pack
very small cucumbers in glass jars;
mix one cun of salt, one cup of sugar
and four quarts of vinegar, and pour
into the jars until full; put a piece of
horseradish root and a little red pep
per on top and seal tight.
Sweet Cucumber JficKies. xo every
imllon of small cucumbers add two
tablespoonfuls of salt and pour boil
ing water over until covered. Re
peat every morning, tnrowing away
the liquor drained from them, for five
vinninR. Then, take one-half gal
lon of vinegar, sweeten with sugar,
add spices, bring to a Don, put cu
cumbers in the boiling vinegar; heat
tnrOUgn, UUU luu ww b'-J"'" -
hot, cover with tne not vinegar auu
seal
Curriod Cucumbers.- Chop flno
enough cold mutton or von! to meas
ure two cupfuls; season highly with
salt and popper, nnd ono tablespoon
ful of onion sauce and ono well beat
en egg. Pare one-half dozen good
sized cucumbers, cut In two cross
wise, and carefully scrape out tho
seeds. Stuff With the forcemeat, pack
ing It In well. In a sauce-pan put
two tablespoonfuls or butter and ono
largo onion chopped fine, and cook
slowly until tho onion is brown; add
one heaping la'blespoonful of fibiir
and ono teaspoonful of curry powder
and brown again; then gradually add
two cupfuls of good stock. Stir until
thick and smooth, season to taste and
strain. Arrange tho cucumbers in a
saucepan, pour oyer them tho sauce,
cover and simmer until tender about
half an hour and servo.
Fried Cucumbers. Pare largo (not
ripe) cucumbers lengthwlso; cut in
thick slices lengthwise, wlpo dry with
a towel; sprinkle with salt and pepper
and dredge with flour; fry In a mix
ture of lard and butter, half and half.
Brown both sides and serve. Or, pare
and cut in lengths and boll until ten
der; salt to taste and serve with a
delicate cream sauce.
Cucumber Sweet Pickle. Take
overgrown cucumbers that can not bo
used as salad; ripe cucumbers may
also be used. Peel tho cucumbers
and cut in quarters lengthways;
scrape out all the seeds. Put the cu
cumber shells into a large saucepan
with enough cold water, well salted,
to cover them; stand over a
slow fire and let simmer gently until
tender enough to be easily pierced
with a broom straw; then carefully
lift from the water and lay in a stone
crock or jar. Put enough vinegar to
cover the cucumbers into a saucepan
over the fire; to each pint of elder
vinegar add a gill of tarragon vine
gar; a few whole cloves, ono bay leaf
to each half pint of vinegar, a pinch
of cinnamon broken Into small bits
and two or three blades of mace.
When the vinegar begins to boil, add
enough sugar to make It pleasantly
sweet, and as soon as the sugar dis
solves, pour boiling hot over the cu
cumbers. They will keep anywhere,
if made right.
Raw Cucumber Catsup. Take three
dozen cucumbers and eighteen small
onions, peel and chop very fine.
Sprinkle them with three gills of salt;
put in a sieve and let drain well over
night. Add a teacup of mustard seed,
half teacup of ground pepper, mix
well and cover with good elder vine
gar. May be sealed in small open
mouthed bottles. '
COMES A TIME
When Coffee Shows What It Has Been
Doing
Of late years coffee has disagreed ;
with me," writes a matron from Rome,
N. Y "its lightest punishment was
to make me 'logy' -and dizzy, and it
seemed to thicken up my blood.
"The heaviest was when It upset
mv Htomach completely, destroying
my appetite and making me nervous
and Irritable, and sent me to my bed.
After one of these attacks, in which
I nearly lost my life, I concluded to
quit and try Postum Food Coffee,
"It went right to the spot! I found
it not only a most palatable and re
freshing beverage, but a food as well.
All my ailments, the 'loginess' and
dizziness, tin unsatisfactory condition
of my blood, my nervousness and irri
tability disappeared in short order
and my sorely afflicted stomach be
gan quickly to recover. I began to re
build and have steadily continued un
til now. Have a good appetite and
am rejoicing in sound health, which I
owo to the use of Postum Food Cof
fee." Name given ;y Postum Co.,
Battle Creek, Mich.
There's a reason.
Read the little "book, "The Road to
Wellville," found in each pkg.
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