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The Commoner:
VOLUME 12, NUMBER 29
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In tho City
Thoro is a 1tong whoso burden no
man knows
Within tho heated, dusty city
street;
, Yot sometimes comes a whisper,
faint and fleet,
"Whoso fragrance drifts across tho
.bjjicked-in closo
With breath of cedar and of Sharon-
roso,
Blonded with soft, low flutings of
j, tho quail,
With pine and fir in chorus, when
to the pale
Wan, work-worn people comes tho
thought Itoposo!
Then hands fall idlo ' for a little
space;
And thoughts return of days long
passed, when tired,
JPair hands would sootho the fevered
brow, and place
Soft tenderness on cheeks with
ardor fired
Old thoughts, that linger on. a
mother's face,
With hearts that know, alas, too
late, tho lovo desired.
Louise Roblin.
small brush in the solution and go
over every atom of surfaco after
wards, washing it well with hot soap
suds and thoroughly rinse it with
clear water. If somo small amount
of tho solution should remain after
several rinsings, it is not injurious.
A cheap filter can bo made from a
largo new flower pot thoroughly
cleaned and scalded; cover tho hole
in tho bottom with a piece of clean,
new sponge held down by a layer
of coarsely powdered charcoal' cov
ered with a layer of clean sand, and
over this a top layer of coarse gravel
and stones. This will filter the water
as successfully as a more expensive
apparatus.
while it is still damp put it into a
strong solution of spirits of am
monia, leave fifteen minutes, rinso
in clear cold water, give another bath
in a fresh supply of tho solution,
wash well in this, rinso in clear
water, lay in tho sun to dry, and it
will bo clean.
"Drinks"
In a few sanitary hints for work
ing men, Dr. Parker gives tho follow
lng: It is bettor to abstain from
beer altogether, and spend the money
lor more food and bettor clothing,
flnstead of intoxicants, there are vari
ous agreeable drinks which are
sources of nourishment as well. If
a littlo rico is washed in cold water,
land then bdiled in a good deal of
water, tho fluid, if a littlo sugar is
stirred up with it, is a pleasant and
nutritious drink. In winter it may
bo- takon warm; in summer, cold;
for a summer drink, buy an ounce of
pitric acid, which 1b by no means ex
pensive, and put a small quantity of
this in the rico water just acid
enough to make it tasto pleasant
tho beverage is very refreshing. The
rico strained from the boiling may
bo used as food.
A littlo oatmoal boiled in water
with a littlo sugar added, gives a
good drink. When you have heavy
worn to uo tno oest drink is a thin
oatmeal gruol with a little sugar. A
quarter of a pound of oatmeal to
two or three quarts of water, accord
ing to tho demands of thirst, should
bo well boilod, then an ounce r an
ounce and a half of brown sugar
added. If tho gruol is too thick, add
frnoro water. It can bo strained
through a fine sieve, but it should
bo boiled until it is a gruol. Before
you drink it, stir the oatmeal well
through tho liquid. You will find it
not only quenches thirst, but wll
givo you inoro strength and endur
ance than any other drink. It is
literally both food and drink. It can
he merely mixed with cold wator, but
It should bo boiled to have tho best
results. For a more nutritious drink,
increase tho oatmeal to half or three
Quarters of a pound of tho meal to
three quarts of wator. Neither
coffee, tea nor cocoa aro as support
ing as oatmoal gruel. It leaves no
bad offects, as do any of tho intoxicants.
Tho Silk Shirtwaist
For washing a white silk shirt
waist, boil in a littlo water until it
is dissolved a small piece of whito or
castilo soan about the size of a wal
nut; add to this liquid soap a gallon
of hot water, and when cold, souso
the waist in tho suds lightly, not rub
bing, but pressing down, turning
about and lifting, with gentle loose
rubbings between tho hands; havo
another similar suds, though not
so strong, and as soon as the first
suds shows soil, squeeze or drain
the waist out of tho first water, put
into tho second and repeat the
sozzling. Then rinso in a clear
water, then in another water that has
a few drops of bluing in it; hang in
tho shade to drain and when nearly
dry, iron under a white cloth. Use
no starch.
" Cleaning the Filter
Tho wator filter will get dirty, as
well as any other strainer, and will
need cleaning very occasionally. One
of tho host preparations is a solution
of permanganate of potash. Dip a
Washing With Coal Oil
Shave half a cake of white soap
fine with a sharp knifo; add to it a
quart of warm water and two table
spoonfuls of powdered borax; set
over the fire and simmer until the
soap is dissolved. Lift from the
range and stir into tho mixture a
coffeecupful of, coal oil; beat thor
oughly, bottle closely and set away,
labeled. Put tho clothes in soak
over night the whito ones, and to
tho wator before putting tho clothes
in, add all of the emulsion, stirring.
Tho water should be hot, and the
mixture must bo stirred, clothes and
uii, wim a suck, until all aro thor
oughly saturated. Then cover tho
tubs and leave to soak over night,
and when you aro ready to wash' you
will find tho dirt loosened, and the
clothes much whiter.
Another Way Shavo a bar of old
whito soap quite fine; dissolve it in
two quarts of boiling water, stirring
until it is a thick suds; beat smooth
and add a large - tablespoonful of
borax wet up with a small quantity
of cold wator; next put in two large
cooking-spoonfuls of coal oil and
after stirring for a minute to make
the emulsion, pour in quickly two
tablespoonfuls of household am
monia. Bottle and cork whilo you
turn tho clothes soaked overnight
into a washboilor half full of hot
suds. Churn them up well with a
stick, add tho emulsion and stir the
qlothes well, and boil for half an
hour; then take out, rinse twice, first
in hot, then in lukewarm water, then
blue and wring out. Your clothes
will bo clean.
Coal oil is always a safe detergent,
whilo most of washing fluids can not
bo trusted in careless hands; others
will take tho cloth along with tho
snot. Borax in nnn nf fhn manni
helps the houqewifo can have, with
uiuiuuuiu uu it iuubo secona.
To remove ink from handkerchiefs
For tlio Lunch Box
There is a preparation now oh the
market which requires but a cup, a
spoon and boiling water in order to
have a refreshing and hot beverago
whilo traveling, or at a picnic, or'
even at home, when one is hurried.
If tho "soluble coffee" is not to be
had, a bottle of coffee syrup is just
as good, and can be freshly prepared
at home. To make the s'yrup, take
half a pound of very good coffeo and
grind it fine (not pulverized) ; put it
into a perfectly clean sauce-pan with
three pints of water and boil down
to one pint; strain this off and put
into another perfectly clean sauce
pan, and bring to the boilfng point,
and as it boils, add white sugar suffi
cient to give it the consistency of
simple syrup when boiled a fev
minutes without stirring; then take
from the fire, and When cool, put into
bottles or bottle and seal. When
you want a refreshing cup of coffee,
put two teaspoonfuls of the syrup
into an ordinary cup, Ull with boiling
wator. add cream If von Wc Orm-
densed milk is good), and you Tiavo
a good coffee with little trouble.
An' Economical Icing
This is a famous French recipe;
the icing is liko the filling of chocolate-creams,
and will keep indefinite
ly; a quantity, it is claimed, can be
made and put away in covered jars,
to be used when wanted. Boil with
out stirring one cupful of sugar, one
third cupful of water and one-eighth
teaspoonful of cream tartar. When
It forms a soft disc when dropped in
cold water it is done. Let stand
without stirring until lukewarm,
then add any flavoring liked and beat
until smooth and creamy. If cooked
too long, it will become grainy; too
long stirring has the same effect, and
only experience and judgment will
teach tho right time for cooking. For
caramel icing, use one-fourth cup of
wator to one cupful of brown sugar.
For tho Housewife
A cheap and effective way of seal
ing jars of jolly, marmalade, jams'
preserves, is to have on the table a
saucer of fresh milk and plenty of
tissue paper cut into squares of suffi
cient size to cover the tops of the
jars, tumblers, or other receptacles
and to reno.h won An-nm . '
rims. Proceed with your preserving
as usual, and fill tho vessels with the
fruit boiling hot; run the tissue
squares through the fresh milk
enough to wet, but not to break
them, and lay immediately over the
hot fruit, pressing gently down over
tho sides. Do not brea.k the paper,
and be sure to put on a second square
before the first gets dry. Press well
over the rim with a soft cloth. The
tissue paper will form a perfect
parchment.
For a fruit punch, make a strong
lemonade, and to. each quart of the
beverage add tho juice of four
oranges and one small pineapple
grated. Canned pineapple may be
used, but tho fresh is best.
Homo prepared mustard is usuallv
better than.the 1'storo". article... Put
three teaspoonfuls of ground mus
tard into a bowl; pour over it enough
warm water to make a stiff paste,
and rub until perfectly smooth; add
one-half cup of good vinegar, one
tablespoonful of sugar, a pinch of
salt and the beaten yolk of two eggs;
set the bowl in boiling water and
stir tho mixture until it thickens,
then add a lump of butter tho size
of a small egg, beating all well to
gether. Put into small jars and
cover with paper, or tops.
Another way to make it One
tablespoonful of mustard, and one
tablespoonful of flour mixed together
with a little water; add' one-half
cupful of vinegar, two tablespoonfuls
of sugar and a piece of butter the
size of a walnut. Have tho vinegar
scalding hot and pour over the mus
tard and flour, beating, then cook
until thick enough. .
Pickling Time
Spiced Sweot Pickles Select tiny
green cucumbers and pour over
them a strong brine which has been
heated to the boiling point. When
the brine has become cold heat it
again and pour over the cucumbers,
and when it has cooled the second
time, drain it off and throw it away
and rinse the pickles well in cold
water, being careful not to bruise
tnem. Dry them carefully and pack
them in a jar, Or jars. Make a
syrup of one quart of vinegar and
eight cups of brown sugar, put in
mixed whole spices to suit the taste,
using a tablespoonful to each two
quart jar. Heat the vinegar and
spices to the boiling point and pour
over the pickles; pour off the next
day, heat again, and pour over the
pickles. Put two or three Very small
red peppers (if liked) hTthe top of
each jar; If the syrup.' seems thin,
pour it off a third time arid'Hhickeh
by cooking until it is of the right coh-v
sistency, then fill the jars to over
flow, and seal.
Good Chili Sauce Peel two dozen
large ripe tomatoes, ' four white'
onions of medium size; .add three
green peppers, and run all through
a chopper, or chop fine. Add three
A WINNING START
A Perfectly Digested Brealcfast Makes
Nerve Force for the ;Day.
Everything goes wrong if the
breakfast lies in your stomach like "
a mud pie. What you eat does harm
if you can't digest it it turns to
poison.
A bright lady teacher found this to
bo true, even of an ordinary light
breakfast of eggs and toast. . She
says:
"Two years ago I contracted a
very annoying form of indigestion.
My stomach was in such condition
that a simple breakfast of fruit,
toast and egg gave mo great distress.
I was slow to believe that trouble .
could come from such a simple diet
but finally had to give it up, and,,
round a great change upon, a cup of
hot Postum and Grape-Nuts with
cream, for my morning meal. For
more than a year I have held to this -course
and havo not suffered except
wn,f injudiciously varying my diet.-
I havo been a teacher for several
years and find that my easily digested
breakfast means a saving ( f nervous
force for the entire day. My gain
of ten pounds in weight also causes
me to want to testify to the value of '
Grape-Nuts.
"Grape-Nuts holds first rank at
our table."
Name given by Postum Co., Battle
Creek, Mich,
mTh0ro,,a ..m, rGason-" Read the .
littlo book, "The Road to Wellville "
in pkgs.
Ever read the abovo letter? A
new ono appears from time to time.
They are genuine, true, and full. of",
human, interest. L,
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