$ 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
