"QIWPWW BWmi fw ipht"-i- rw r-w-
ATK3UST 11, 1905
The Commoner.
11
1
greatly to bo desired. If she "look
cth well to the ways of her house
hold" in these matters, sucely tho
otherwise shivering little ones will
"rise up and call her blessed."
Query Box
Annie M. Answered you by mail.
Mrs. C. L. Sent your address to the
publishers.
Harriet. Can not give business ad
dresses in this column, but if you send
ctamped, addressed envelope, will for
ward address.
F. B. It is a mistake of the print
er. It should read "fluid or solution"
Instead "of solution."
It. Ir. R. For thinning coal tar, J.
W. M. recommends turpentine, add
ing and stirring until the tar is of
the required consistency.
StudentChina has possibly the
greatest supply of anthracite coal,
and it may be that the "United States
may, in time, have to look to the west
for her supply. (2) Seo Encyclopedia.
Invalid Your family physician will
be your best adviser. Olive oil is
largely recommended for liver troub
lesespecially torpid liver and con
sequent stomach troubles. It is to be
taken teaspoonful before breakfast
and teaspoonful after supper. It acts
something as a cathartic, and may in
duce increase of flesh as the health
improves.
R M. To make camphorated oil,
pound some gum camphor and fill a
wide-mouth pint bottle or jar one
third full of the gum; fill up the jar
with olive "i (the best oil of Lucca),
and set away until tho camphor is
absorbed. It is used as an external
linament, for sore chests, sore throat
aching limbs, and other like ailments.
(2) Best ask your physician.
C. L. F. This recipe is furnished
us by a technical chemist of Chicago-,
and i-: the one recommended by
him to curators of museums and col
lectors, for the restoration of old doc
uments written with nut-gall ink (the
usual kind then used) 'One drachm
of gallic acid, one dractim tannic acid,
dissolved in two ounces of alcohol.
Apply this solution lightly to the fad
ed document with a camel's hair
brush; let dry and repeat.
Francis S. For cleaning brass wire,
mix one ounce of oxalic acid, six
ounces of rotton-stone (all in powd
ered form) in one ounce of sweet oil;
add enough water to make a paste.
Apply sparingly to the brass and rub
dry with flannel or chamois skin. The
liquid dip made or nitric and sul
phuric acids" which you inquire about
00 corrosive to be recommended.
Mrs. S. K. A skin food is largely
composed of oils which nourish- the
skin tissues, making it smooth, soft
ana clear; cold creams are more to
Heal and refresh the skin, and is ap
plied to do away with the drawn feel
ing after washing, to cleanse, or to
prevent roughness or chapping. The
food must be well rubbed in the cu
ticle after a thorough cleansing with
mlLK' water-' the cream is
WnLrUa on wlth "SW massage.
Floral Sister-The rose, Helene, is
5prf!n?iUll5 ? CrImson Rambler; is
perfectly hardy and oxcoptlonally vig
orous; flowers are borne in large cluf
&Mndr? deliciously fragrant. The
a blossom is semi-double, and.
SfJwlce the size of its parent. Up
J5 ? opening, the color is a beau
xLPnn fding Squally to almost
wmte, and thus, on each cluster, there
!? several shades at one time,
ii -?aZi?e rde4red of any nurseryman
s fall, planted and given a little
protection during the winter.
Busy Bee-This is recommended to
take the grease out of your silk, but
one should always test a recipe on a
bit of the silk before putting it to
yse on the garment; Begin by pour-
AN OLD AND WKT.l, TT 1 wn Tt miunv
a;vrnKKL0PSS?i;r'fiMdn:
ing over tho spot two or three drops
of rectified spirits of wine, covering
instantly with a linen cloth, for a
few minutes. Tho spot will look tar
nished, for a portion of the grease will
remain. Drop on tho spot a few drops
of sulphuric ether and rub a little;
If carefully done, no mark or circle
will remain. Eau dc cologne will also
remove grease from cloth or silk.
For the Dairy
Temperature is a determining fac
tor in the churning of cream, but on
most farms the thermometer is un
known. One suitable for dairying
work may be purchased cheaply r.l
most anywhere, and no farm should
be without one. Tho common
thermometer in a japanned iron caso
is usually inaccurate. To tost the
thermometer, heat water to the active
boiling point, warm the thermometer
gradually in the steam, and then
plunge it into the boiling water. If
it Indicates a fixed temperature of
212 degrees, the instrument is a good
one.
A temperature of 48 to 54 degrees
F. in warm weather will bo found the
best for tho cream. After tempera
ture, the next essential is the sour
ing or ripening of the cream; it re
quires usually about twenty-four
hours at a Ijnperature of 70 degrees
F. to ripen properly. The kind of
churn used is also important. Cream
is churned by agitation, which must
be violent enough to beat the small
globules of fat together, yet if too
violent the butter will be of inferior
quality, and a large per cent of the fat
will be lost in the buttermilk. A
churn without inside fixtures is usu
ally recommended; and it must at
all times be kept perfectly clean.
When a cow is "fresh," cream from
her milk will generally churn easier
than from that of a "stripper." From
the cream of some cows, butter will
"come" in a very short time, but with
that from others, a longer agitation
will be required. Rural World.
Ice for Nausea
A physician advances the theory
that the distressing sensation of
nausea has its seat in tho brain, and
not, as, is usually supposed, in the
stomach; that relief may.be obtained
by cooling the base of tho brain. He
claims to have tested this often and
thoroughly in cases of sick headache,
bilious colic, cholera morbus, and oth
er ills in which the nausea 18 a dis
tressing symptom, without a single
failure. He states that he once re
lieved the nausea resulting from can
cer of the stomach by the applica
cation pt ice to .the back of the neck
and base of the skull. The ice so
used should be broken fine and the
bits placed between the folds of a
tovel. Relief may be obtained by
holding the head over a sink or tub
and pouring a small stream of water
on the neck. Some time when you
have a sick headache, try this method.
It will do no harm, even if it does not
help.
Requested Recipes
For Stuffed Peppers, take one
dozen green peppers (the large, sweet
kind) and cut the stems from the tops;
take out the seeds and scoop the in
sides out well; take one cupful of-finely-chopped,
boiled beef tongue,
mix with a cupful of stale bread
crumbs, two tablespoonfuls of chopped
parsley, one small union minced, and
three tablespoonfuls of stewed toma
toes. Mix thoroughly , and fill the pep
pers with the mixture, place in a
baking pan, stem side up, pour over
two cupfuls of stock and set in a
moderate oven one hour, to bake.
When done, take up very carefully
hand serve with brown sauce.
Apple Jelly cn be made at all sea
sons, but later in the fall is better
for the purpose. All varieties of ap
ples, except tho sweet kinds, will
make jelly. Tako any tart npples,
wipe, cut into pieces without peeling;
put into a preserving kettlo and boll
slowly until tho apples aro tender,
then drain through a jolly bag. Do
not squeeze. Put tho julco into a
porcelain-lined kettlo nnd lot come to
a boil; add tho sugar, stir until it
Is dissolved, and lot cook rapidly un
til it jellies, which should be in about
twenty minutes. When ready to
tako up, put in classes, lot cool, nmi
pour over tho top of each a llttlo
melted paraffin wax. Some kinds of
apples require very little sugar to
"Jell," while others require more.
To make Qulnco Jelly, peel, quarter
and core; put in a kettlo, cover with
water and let cook until tender; strnin
through a jolly bag, let drip, but do
not squeeze. Measure the juice, put
over tho fire to heat, adding a pound
of sugar to every pint of Juice, and
let boil two or three minutes. Pour
into glasses, cover and set in a cool,
dry place. When cold, pour over tho
jelly a llttlo melted paraffin wax. In
making quince Jelly, if the seeds are
not removed beforo cooking, tho jelly
will bo ropy.
For Blackberry Cordial, heat tho
blackberries, which should bo quite
ripe, until tho juico will readily strain
away when put into a jelly bag, and
let drip as long as it will. Then,
to one gallon of pure juice, add two
pounds of granulated sugar, a table
spoonful each of ground cloves, al
splce, cinnamon and ginger, with two
grated nutmegs. Put all into a pre
serving kettle and let simmer for
twenty minutes. Take from the fire,
let cool, and add a pint and a half
of good brandy. Seal in bottles. Es
pecially good in bowel troubles dur
ing hot weather.
Okra Soup. Slice one onion and
put into a frying pan with a slice of
fat ham; let brown; cut up two
quarts of okra and four tomatoes,
put into a soup kottle with a bunch
of parsley, turn In the fried onion,
add half a gallon of water and set
over a Are to simmer slowly for one
hour; add a pod of red. pepper and a
teaspoonful of salt, let cook one hour
longer; tako up, strain through a
colander and serve.
Beaten Biscuit. Sift one quart of
flour; add a tablespoonful of salt and
a tablespoonful of lard, with sweet
milk enough to make a stiff dough;
knead until elastic, then beat for
twenty minutes, turning and rolling
and beating again. Roll thin with
rolling pin, cut Into buscuit and bake
in a quick oven.
Cooking Simlins. Peel and slice
six tender, well-grown simlins, put
into a saucepan with very little water,
set over the fire and let simmer until
cooked low; take up, mash, return
to the saucepan with a tablespoonful
of butter, two of cream, pepper and
salt to taste, let cook slowly for half
an hour. Or, the simlins may be laid
on top of other vegetables and cooked
until tender.
For Fried Tomatoes, cut large,
ripe, solid tomatoes- Into thick, round
slices r place in a frying pan, put bits
of butter over the slices, dust with
pepper and salt and set over a mod
erate fire; when the tomatoes are ten
der, take up very carefully and slice
off onto a heated dish; brown the but
ter in the pan, add a little grated
cracker, stir, and pour over the tomatoes
Tomato Jelly Requested
Choose very red, ripe tomatoes and
heat them through, so the juice will
come out readily. Press through a
wire sieve, or, better, a regular puree
sieve, to remove all skin and seeds,
but retain as much of the fine pulp as
possible. Meantime, hava ,soaking In
half-pint of cold water for half an
hour, one-half box of gelatine, then
add from a pint to a pint and a half
of boiling water and stir thoroughly
until well dissolved. Soason tho pint
of tomato julco with salt, a llttlo
cayonno peppor and whole cloves, al
npico and cinnamon, and a llttlo colory
seed, If liked. Add tho tomato Julco
to tho dissolved gelatlno and lot it
boll ono or two minutes; strain
through a jelly bag into a mold, put
ting in a few spoonfuls of jolly at a
tlmo and keeping tho rest hot. Uho
a doublo or hollow mold if you havo
one, and put it on ico to harden.
When tlmo to serve, rornovc from
tho mold, and if you havo used a
hollow mold fill the holo with a thick
mayonnaise mixed with chopped ollvo
and celery and a dash of onion juice.
Put it on a platter nnd garnish with
lettuco and sliced tomatoes; or it can
bo surrounded with moro mayonnaise,
if you havo not used a doublo mold,
dig out a holo In Uio jolly just oe
foro serving, with a hot spoon; tho
mold can bo lined with thin slices
of tomato boforc putting In the Jelly.
Then It must bo sot on Ice and tho
jelly, after It hns been strained, must
bo kept hot and put In a spoonful at
a tlmo. As fast as It hardons add
moro, and In that way, tlu slices will
stay in place and will not persist in
floating on tho top. This is particu
larly cool and nice for luncheon on a
hot day. If kept on ico it will bo per
fectly good for two days. Some gela
tines aro stiffer than others, bo tho
directions on tho packago must bo
consulted.
"A Good Cook"
A good cook studies tho range sho
is to cook on, familiarizes herself
with its drafts, dampers, and heating
capacities; learns Its capabilities and
how to maintain sufficient heat with
the least consumption of fuel. Sho
makes an intelligent use of the proper
utensils, consults tastes and yiolds
to preferences, and tries to suit tho
tastes of those for whom she works.
Sho never "guesses," but carefully
measures, and follows directions. Sho
begins her preparation in tlmo, and
does not havo to rush things at tho
galloping point in order to havo din.
ner on time. Hor stove is never red
hot on top, nor her cookinc utensils
burnt out because of too great heat.
ane "puts brains in the pot with tho
meat," and seasons every dish with
care, watchfulness and thought. A
bad cook is a wasteful extravagant
cook, and bad cooking will spoil tho
most expensive material, while good
cooking will make of cheap pieces
food that is both nourishing and ap
petizing. Ex.
BABY'S INSTINCT
Shows He Knew Wiiat Food to Stick
To
Forwarding a photo of a splendid
ly handsome and healthy young boy,
a happy mother writes from an Ohio
town:
"The enclosed picture shows mv 4
year old Grape-Nuts boy.
"Since he was 2 years old he has
eaten nothing but Grape-Nuts. He
demands and gets this food three
times a day. This may seem rather
unusual, but he does not care for
anything else after he has eaten his
Grape-Nuts, which he uses with milk
or cream, and then he Is throueh with
his meal. Even on Thanksgiving day
ne reiuseu turKey and all the good
tnmgs mat make up that ffreat dinner.
and ate his dish of Grape-Nuts and
cream with the best results and none
of the evils that the other foolish
members of the family experienced.
"He is never sick, has a beautiful
complexion, and Is considered a very
handsome boy. May the Postun
Comnany nrosner and lone continue
to furnish their wholesome food!"
Name given by Postum Co., Battle
Creek, Mich.
There's a reason. Read the little
book, "The Road to Wellville" in
every pkg.
I
axci. ..
.,. .wi
H. iJtttrJuMW. itM--.
I.I '-4 'w ... U iuft. M-Ak