JANUARY 3i; 1908
11
The Commoner.
Btant growth of the hair from the
roots outward will always show a
more or less marked line near the
scalp, and only constant care in ap
plying the dye will do any good.
Many hair dyes and so-called in
vigorators contain poisonous in
gredients which are sure to injure
the user in some way, while a great
many harmless ones are useless for
the purpose intended. From my
own experience, I can recommend
nothing; but can give a few recipes
for stains which are recommended
for coloring the hair, and are them
selves harmless. Here is one that is
said to gradually restore color: Mul
lein flowers, one-half ounce; genista,
one-half ounce; steep in a little wa
ter until the liquid is black, and
apply to the hair with a brush. The
herbs can be had of the druggist.
There is no choice between the wal
nut stain and the sage tea, and both
are simple, easily made and harm
less; but they are only stains, and
like dyes, require constant use. The
sage tea stain should be made in
an iron kettle, and will rub off, if
too plentifully applied, or allowed to
touch the pillow before thoroughly
drying.
Walnut Stain for Hair: Four
ounces of walnut skins, beaten to a
pulp, to which is added pure alco
hol, 16 ounces. Let stand eight
days and strain. Then apply as any
other dye.
Sage Tea: Green tea, two ounces;
dried garden sage leaves, two
ounces; put in an iron pot, and pour
three quarts of boiling water over
it. Cover closely and let simmer
until the water is reduced to two
quarts; take from the fire and let
stand in the kettle for twenty-four
hours; then strain and bottle for
use; wet the scalp thoroughly with
this tea every night, and let dry be
fore going to bed, as it will stain the
pillow cover. Some add to the tea
two ounces of alcohol, which keeps
it from souring. Sage tea is one of
the best tonics for the hair, and is
perfectly harmless.
medium sized sweet potatoes, add a
cupful of black walnut kernels
chopped fine, a teaspoouful of salt,
a small bit of grated onion and a
little pepper. Fill the inside of the
opussum with this mixturo and sew
it up; put into the roasting pan,
pour, over it a quart of boiling wa
ter or stock, dust with salt and pop
per, and roast for three hours, bast
ing as you would pork. The oven
should bo hot enough to sear the
flesh at first, then gradually allow
it to cool. The flesh of the opossum
tastes something like pig, but if the
animal is fat, it is rather rich eat
ing. Kale, spinach, panned apples,
apple sauce and corn bread should
bo served with this dish.
(2) After killing the opossum,
have ready a kettle of boiling hot
water into which has been thrown
a couple of stove-shovelfuls of
ashes. Into this, douse the opos
sum quickly in order to remove the
hair, which must be scraped off, just
as is done witli a pig; the skin must
be scraped until it is white and clean.
Split the animal open, remove the
entrails and wash clean with cold
water, and hang the carcass in a
cold place to freeze for several days
in order to lessen the strong flavor
it would otherwise have. Pare
plenty of sweet potatoes and stuff
the carcass full, sow it up, put into
a kettle of boiling water and keep
slowly boiling for about two hours,)
when the flesh should be tender.
Take from the kettle and place in a
bake pan, place around the carcass
other boiled sweet potatoes, set the
pan into a hot oven, with butter,
pepper and salt to taste and bake a
nice brown.
water, and bo suro to iron before it
is dry.
Spongo black satin and taffeta silk
with a cupful of strong black ton
containing a teaspoonful of ammo
nia, and press on tho wrong side
with a damp cloth over it.
About the only way to avoid ruin
ing a garment by perspiration stalna
is to prevent them. Use a large
sized shield on tho under part of tho
arm portion of the corset, covering
the shield with a washable cover.
"Whole Wheat liroml"
This is Mrs. Rorcr'a roclpQ for
whole-wheat bread: Vho. the samo
quantities as for white Hour bread,
but tho manipulations must bo dif
ferent. After you have mixed tho
water -and the milk and added tho
yeast in the same quantity, stir in
ono pint of whole wheat flour; beat
for five minutes, lifting the batter
into tho air and folding It over. Re
movo the spoon, scrapo down tho
sides of the bowl, cover it and stand
it In a warm place as you do whlto
bread, three hour in winter and two
or two and one-half hour In Bum
mer. When tho mixture I light,
stir In ulowly enough whole wheat
flour to make a soft dough, not qulto
stiff enough to knead with tho hand;
dual tin bowl thickly with flour,
turn it nut and manipulate It until
the dough Is elastic and soft, but do
not let it Iomo its stickiness. With
a sharp knife cut It In two portions;
mould each Into a loaf, put them in
greased pan, and when light (like
white bread) bake in a moderately
quick oven at about 300 degrees
Fahrenheit for three quarter of an
hour. Wholo wheat bread hould
bo mot thoroughly baked to the cen
ter of tho loaf. Ladles' Homo
Journal.
Latest Fashions for Readers of
The Commoner
B
Cooking Opossum
After dressing, the opossum
should be singed, and washed clean,
then wiped dry inside and out, and
hung in a cold place for several
days. Boil and mash a half dozen
CUBS' FOOD
They Thrive on Grape-Nuts
Healthy babies don't cry and the
well-nourished baby that is fed on
Grape-Nuts is never a crying baby.
Many babies who can not take any
other food relish tho perfect food,
Grape-Nuts, and get well.
"My little baby was given up by
three doctors who said that the con
densed milk on which I had fed her
had ruined the child's stomach. One
of the doctors told me that the only
thing to do would be to try Grape
Nuts, so I got some and prepared
it as follows: I soaked 1 table
spoonfuls in one pint of cold water
for half an hour, then I strained off
the liquid and mixed 12 teaspoonfuls
of this strained Grape-Nuts juice
with six teaspoonfuls of rich milk,
put in a pinch of salt and a little
sugar, warmed it and gave it to baby
every two hours.
'In this simple, easy way I saved
baby's life and have built her up to
a strong healthy child, rosy and
laughing. The food must certainly
be perfect to have such a wonderful
effect as this. " I can truthfully say
I think it is the best food in the
world to raise delicate babies on and
is also a delicious healthful food for
grown-ups as wo have discovered in
our family."
Grape-Nut3 is equally valuable to
the strong, healthy man or woman.
It stands for the true theory of
health. "There's a Reason." Read
"The Road to Wellville," in pkgs.
A Fudge Recipe
Melt a level teaspoonful of butter
in a porcelain lined saucepan; add
a coffee-cupful of granulated sugar,
one-third of a cupful of sweet milk
and a pinch of salt. Bring to a
boiling point, stirring constantly;
cook about eight minutes from the
time it begins to boil. Test in the
usual manner until a spoonful
dropped in ice water will form a
soft ball. Add desired flavoring
when the mixture is taken from the
stove. Beat at least ten minutes
after it is done, by which time it
should form a creamy mass and
should be poured into a largo square
pan, well greased. When almost
cold, cut in squares; the squares
may be dipped in chocolate if liked.
Ground nuts added to this mixture
before it cools makes a delicious
candy, and a half cupful of chopped
dates or figs also makes a nice confection.
Care of the Shoes
As soon as wet shoes can bo re
moved, rub them well with a sofl,
warm cloth to get all the dampness
possible out of them; remove all the
mud, if any, and then rub them with
a cloth saturated with coal oil or
vaseline. Rub as much of tho oil
in the leather as possible, stuff fill
ing of some kind into tho shoes to
give them shape, and Bet aside for
some hours. When about dry, give
another application of oil and rub
bing, and this will remove all stiff
ness and leave them in good shape.
It pays to take care of one's cloth
ing, even at cost of some trouble.
Some Laundry Notes
When washing black calicoes and
lawns, make the bluing water very
dark, in u. ler to restore color. A
better way is to wash them in bran
water or thin starch.
Iron spots should be covered with
salt moistened with lemon juice
and laid in the hot sunshine for
several days, moistening the salt fre
quently. To improve the appearance of
wash silk, put a teaspoonful of wood
alcohol to every pint of the rinse
220.1 IAdlo' Tucked Shirt-Waist
Till is a good model for linen Khlrt
Ings as well as for silk or madras.
Six sizes, 32 to 12.
2202 Mcn'H Pajamas, with Standing
Hand or Rolling Collar. 'Slrlpod Milk
gingham or madras Im suitable for tlili
model. Five sizes, 3-1, 8G, 38, 12 and
40.
2180 Misses Tucked Jumper. Th"
model Is adaptable to all materials and
would be exceedingly dainty In dell-cato-colorod
China silk. Three size?.
13 to 17 years.
2195 Ladles' "Work Apron. Nothing
Is more useful than ona of those all
over aprons developed In cross-barred
gingham. Four sizes, 32, 3(5, 40 and II.
2209 Ladles Two Piece Turki
Jumper, Closed at Hack. A sultabl
material Is dark rod Henrietta with
trimmings of self-colorod velvet. Six
sizes, 32 to 42.
2201 Ladles Six-Gored Skirt, with
Plaits at Front and Back and In
Medium Sweep or Hound Length. Dj
veloped In serfo this would be a
charming model. Seven size 22 t j
34.
2182 Girls' Dress, with Throe-Quarter
Length Sleeves and a ttemovabl
Chemisette. A good model for school
or every day wear. It Is here. Illus
trated in challis. Four sizes C to 12
years.
2175 Ladles Coat, with Side Portion
and Sleeve Jn One. Developed In
cheviot, serge or twoed this model
would be charming. Six sizes, 32 to
42.
TUB COMMONER will supply its readers with perfect fitting, seam
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signs are practical and adapted to the homo dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. The
price of these patterns 10 cents each, postpage prepaid. Our large cata
logue containing the illustrations and "descriptions of 1,000 seasonable
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making full of helpful and practical suggestions in the making of your
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and size desired.
Address THE COMMONER, Pattern Uopt., Lincoln, isen.