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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (July 29, 1910)
$ i ' y r ft Sk, r V- Iff 8 y r7sx.r --.- MirrrMrn ni - --' "-- - - ijwjmi - ii v 'i i w .n i ii 1 1 i'v:iin. y r- I - a2A.'v IB I ROT K. KiPBny 4iSAfSJ )JfsV The Commoner VOLUME 10, NUMBER 2J -rC xs-wv & z i ) pn a r ei Ween Watts tfr&fe y " tf Tho Drcnms Ahead What would wo do, In this world of ours, Wero It not for tho dreams ahead? For thorns aro mixed with tho fairest flowors, No matter what path wo tread. And each of us has a golden goal Stretching out to tho endless years; And over wo climb with a hopeful soul, With altornato smiles and tears. Tho dreams ahead aro what holdus up Through tho strain of a1 ceaseless fight; Whllo our lips aro pressed to the wormwood cup, And storms shut out tho light. To Bomo, 'tis a dream of a high estate, To others, a dream of wealth; To some, 'tis a dream of a truce with fato, In a ceaseless search for health. One dreams of a hearth and a home to bo; Ono sees but a golden store; Whllo tho burdened toiler dreams of rest Whero toil shall bo no moro. So, over It is, in some sweet guise, Hope hangeth her lantern high; O, the dreams ahead aro tho golden stars That help us to Uvo, or dio. Old Scrap Book. got warm quickly under friction. The habit of bathing is easily started dur ing tho hot months, and should bo kept up under suitable conditions during tho whole year. the ice chest to cool. No ice should bo added to tho water. Where a filter is used, it must be ketft well cleaned and freed from clogging by tho foreign matter that it strains from tho water. Personal Cleanliness Right now is tho timo to begin the bath habit. A plungo into water of the proper temperature, or even a good sponging of tho body from a hand basin, is a positive luxury dur ing the hot months, and once tho habit is formed, it will bo hard to willingly give it up. For cleansing purposes, tho tepid or warm bath, with plenty of soap and water, is tho best; and this -may bo taken just before retiring, or any timo during tho afternoon. The warm bath (be tween 90 and 98 degrees) should bo taken at night, to remove the soil and perspiration of tho day, and whore it can bo bomo, a sponging off with cool or cold water is to be commended. A good friction should follow, with a Turkish towel or Tur kish bath mits. If ono could have half hour's massago at tor the bath, it would do a great deal of, good. A hot bath, reading from 98 to 100 degrees upward, should bo taken only under the direction of a physi cian, as it is weakening. If you have no bath tub, there are many ways of overcoming tho diffi culty, through using tho laundry tub, .or evon tho hand basin. Tho cool or cold bath is stimulating and iBtrengthoning, but many delicate persons can not stand tho cold bath, 'as reaction does not follow readily. Ono can, however, accustom them selves to tho cold bath, by gradually reducing tho temperature of tho wa ter. Begin with tho tepid tempera ture, gradually lowering the temper ature until you can stand the cold. A good time to take tho cold bath Is Immediately on getting up In the morning, before you have eaten any ' thing, following tho rapid sponging ptt. of the body with friction by means ,'of coarso towel. For a nervous ; person, or one suffering from dis ' ordered nervous system, the cold ath is of untold value; ' but It Should not be taken if one fails to Poisonous Remedies Nearly everything used for killing house pests is poisonous, or has one or moro poisonous ingredient. We read nearly every day of some child falling a victim to something of the kind. But in every case, parents, and those having charge of young children, should see that such prep arations aro put out of the reach of little, meddling hands. Older chil dren should bo carefully taught to let such things alone, and their use pointed out to them. Many mothers aro very careless in handling such things. Any receptacle holding any thing that Is at all poisonous should bo conspicuously labeled, and to even the childron too young to read, the dangerous qualities should be point ed out and explained. Children often have better sense than they aro given credit for. One of our readers has Just sent in tho following, endorsing it strong ly as a sure destroyer of roaches: Get a bit of "blue ointment" of tho druggist five or ten cents worth, and mix it smoothly in a pint of coal oil. With a feather, or small swab, apply it to all cracks, crevices and holes used by roaches. Do this at intervals of a few days, so long as a roach Is suspected of being about the promises. But no matter what one uses in tho way of exterminators, no house can be rid of them while damp, dirty spots are allowed, or damp, dirty rags or soiled clothing lie in corners and closets. Every crumb of food must bo put out of the reach of tho vile pests, and an abundance of soap and hot water must be used everywhere where they are likely to be found. . It is said that roaches will often leave a very cleanly kept house, going to dirtier and more con genial quarters. Let It be a war to extermination, in every household. Canning Recipes It is claimed ttfat mushrooms, should bo canned the same as any other vegetable. Pack the jars very full, put on the covers, put the jars in a wash boiler (with a wooden bottom bored full of holes) and cover with water nearly to the top, having the water cold to start with. Bring slowly to a boil and boil for an hour and a half. As the mush rooms will shrink, lift out of the water, open and fill two jars with the contents of a third, keeping out of the water as short a timo as pos sible; return when filled with the cover screwed on loosely, sterilize by boiling half an hour longer, screw down the top tightly, ono at a time, and let stand in tho water until it is cool. Give tho same care as other vegetables. Canning String Beans String choice beans and break into inch length pieces, wash and pack very tightjy in tho jar, using .. a small pestle for tho work, but do not bruise the beans; then overflow the jar with cold water, being sure all air-spaces are filled. Have new rubbers and perfect tops. Screw on the tops and turn the can upside down to test for leaks; if all is right, wrap a cloth around each jar, pinning it, or fastening with a few stitches, and lay a towel in the bottom of the boiler; set the cans on this, and lay a thin board or largo platter on top and weight the jars down; then fill up the kettle about an inch above the tops of the cans, using cold water. Bring to a boil and boil four hours. Removo from the fire and let cool, lift out the cans and set away in the dark. juice starts sufficiently to prevent burning; dry fruits should have just enough water to keep it from burn ing until it starts to cook. Tho fruit should be cooked alone for half an hour, then the sugar, well heated, should be added, and. the mass boiled rapidly until done, stirring fre quently at first, and constantly as it thickens. Long boiling with sugar spoils the colon If not boiled suffi ciently, the excess water will cause tho Jam to mould. If any scum arises, it must be removed. To know when jam is done, notice when it adheres to the ppoon, then take out a little on a , plate, and if it sets, quickly, is glossy, and no wa ter around the base,' remove the pan from the fire at once, or it will spoil. Do up only small quantities of fruit at one time. Removing Stains Coffee in which cream has been used, is very hard to get out of fabrics. It is recommended to rub the spots with 'pure glycerine, then rinso in warm water and press on the wrong side. The glycerine is claimed to remove both the grease and the coloring matter. If oil or grease has been spilt on the carpet, spread a layer of French chalk over the spot, cover with a sheet of blotting paper and iron over it with a quite warm iron. A paste of Fuller's earth may be used in tho same way, only let dry and then brush off, instead of ironing. Re peat, if necessary. Tea and coffee stains will gener ally disappear if boiling water is poured through the cloth where the stain is, while the stain is fresh. Javelle water, applied to the spots, then thoroughly rinsed out, will usu ally remove them, if obstinate. Fresh grass stains should bo soaked in alcohol, or in molasses. Some claim they should be greased with lard before using the alcohol, but for nonwashable materials, this will not do. A Now Food Stuff Dr. Fraps, chemist of tho Texas Experiment Station, advocates the use, as a food stuff, of cottonseed meal, discussing the same In a bul letin, recently issued. Cotton seed meal has been used heretofore, ex clusively as food for stock. It is said to contain a very high percent age of protein, and as protein is the chief constituent of meats, the meal should be used as a substitute for meats, in the form of bread, ginger- snaps, and other dishes, and is said to be sweet and palatable. It Is not a substitute for flour, as it is of low percentage in Bugars and starches. Iced drinks for hot days should be tart, rather than sweet. A sweet drink cloys the mouth, while a tart ono refreshes. While canning, all surplus fruit juices should be canned and the jars sealed, as nothing is nicer for beverages, or for sauces and flavors. Drinking Water The flat taste that belongs to boiled waters renders it unpalatable, but it, may be prepared in the fol lowing manner so as to be used: Boil for ten minutes, after having filtered it, and then pour into a stone jar and cover with a piece of cheese cloth. The jar and cloth should have been previously sterilized. Lot It stand thus for twelve or more hours, then pour Into glass bottles or jars with screw tops, and put into the" refrigerator, or some cold place. The water can bo aerated in a few minutes by putting a quantity In a glass jar, leaving room for shaking and shako vigorously until it I sparkles and bubbles, then put Into Making Jam With some women, making of jam is a dismal failure; yet it should not be. The failure in making jam may De due to one or more of several causes, among which are careless ness in tho matter of proportions of water, fruit and sugar; over-ripe, stale or unsound fruit; insufficient boiling, cheap, moist sugar and in attention to the work in hand. The fruit must be used when it is in the first stage of ripeness, boiled prop erly, with good sugar and close at tention. The fruit should be dry and fresh, sugar of tho best, the pre serving kettle of copper, porcelain lined, or enameled ware, broad and deep. Wooden, silver or enameled spoons must be used In stirring. The kettle must be clean, not burnt or damaged at tho bottom, and the day should be a dry one. Juicy fruit requires moro boiling than dry fruits, and the kettle should rest on the stove, not directly over the coals or flame. Fruit and sugar must be weighed accurately, and ob little wa ter as possible used. With juicy fruits, none. Juicy fruits may be mashed and let to stand until the How to Moko a Born Painless When living in Calcutta many years ago, I fell asleep one evening while smoking a cigar, to wake up to find the lighted end of the cigar on the back of my left hand, plus a burn the size of a rupee. The burn I dressed In the usual way with oil, etc.; notwithstanding, the pain was so great I did not sleep all that night, the acute pain not subsiding till noon next day. Some weeks after I burnt my other hand in a similar manner. Knowing that oil had failed to keep away the pain, something put it in my head to try, paper, so I tore a piece off the Cal cutta daily paper I had been reading and applied it firmly to the burn, with the result that in less than half a minute I felt the pain get ting less, and before the minute waa up the pain had gone. Since that date I have had many burns, all of which I have rendered painless by the Immediate application of a piece of paper. As I do not remember speaking to anyone who knew of this euro, nor having found reference made to it In any medical book, I Bhall feel obliged If you will kindly let it be known. Seeing paper is witbjn tho the reach of most folk, when they get a burn they have only to remem ber this little incident to avoid hours of unnecessary pain. The immediate application of any kind of dry paper, will do. John Garroway. Some Bread Recipes ; For one loaf of whole wheat bread, take ono pint of white bread spongo and one tablespoonful of molasses; stir In whole wheat or sifted graham flour to make a soft dough too stiff to stir easily, but not stiff enough fU Mu24 iMltViiAam'Mmh Al