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VOLUME 13, NUMBER 27
Hf &' ' The Commoner.
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"Passed On"
With thin Angora clasped o'er his
motionless breast,
And eyes closed forever to earth's
changing light,
His struggles all over, his worn heart
at rest,
And over his features the "won
derful light,"
The world gathers round him with
feelings of awe,
His friends gather near in the
shadow of grief,
And oach feels a chill on his heart's
flhros fall,
From which wo in vain seek a
silent relief.
For somehow, the dead, as they He
in tho shroud,
In oloquont silence speak louder
than words,
liohuking tho vain and the selfish
and proud
Be it king on his throno or shep
hord of herds.
We take up the casket with tenderest
hands,
Our heads bare and bowed in hu
mility's guise,
For this is tho homage that Na
turo demands
Alike from tho lowly, the high and
tho wise.
Wo know that he came, bringing
nothing at all;
Wo see that he goes, taking noth
ing away;
' Wo know that ho passed at the sum
moning call
Of Power that wo know not, yet
each must obey.
So helpless, so silent, so still and so
cold
So weak, yet no longer, to tremble
with fears;
To him earth is useless, save but to
enfold, '
Tho pitiful dust that we touch in
our tears.
Who knoweth his destiny? Who can
foretell
Tho lot that awaits him, at set of
life's sun?
Ho only who dooth his earth-labors
well
Can calmly contemplate the lifo
now begun.
i I. Curtis.
ing. Milk and eggs have always been
regarded as the best food ior aencaie
old people, but to have the best re
sults, they should be 'properly pre
pared. Many people are beginning
to doubt that they are the best food
for the old children, whatever they
may be for the babies.
The acids of fruit are used to
cleanse the mouth throat, stomach
and the intestines; they kill the
germs that have entered with the
food eaten, cool the blood, help the
organs to eliminate the poisons of
the body, help the liver cells to do
their work, and give to the body a
very important part of its building
materials. Vegetables and fruits
supply tho body with the needed
salts and mineral elements, and
should be taken in combination with
grains and nuts.
Sour bread is not fit to eat, and
the best thing to do with it is to
throw it into the fire, or the fertilizer
heap, and save suffering and discom
fort to the digestive organs.
water, but should have a cloth for
itself. And these cloths should all
bo kept clean, washed after every
using, and dried in the open air.
For Cnnning Time
Be sure the jars you buy are
whole, and with no flaws in the
glass. If you have a supply that has
been used, bo sure they are cleaned
and well sunned, and that the tops
are whole, fit closely, and that the
rubbers are new and flexible. Old,
hard rubbers, with bent and possibly
broken tops are sure to allow the
contents to spoil, no matter how
carefully the work is done. Test
not only the jars, but the tops and
rubbers. Do not try to cook fruit
in tin or granite-ware. Use enameled,
porcelain-lined, or aluminum. The
porcelain-lined or enameled waro is
the best, if it is whole, and not
chipped. A preserving kettle should
be used for no other work never
for cooking.
The best way is to can or preserve
but a few glasses or jars at one time,
doing a little every time wo can get
fine fruit. Choose fruit which is
not over ripe, and be sure it is
clean.
In making jellies, do not cook
fruit with stems on, such as grapes,
currants, or gooseberries, for the
jelly will not be as clear, and the
flavor may not bo as fine. Have the evltably a fretful child. Divert the
syrup boiled a few minutes by itself , child's mind; give it something else,
Caring for tho Babies
Fretfulneps and irritability are
generally symptoms of ill-health, and
should never be recklessly or light
ly rated. An irascible disposition in
children should not be dealt with by
punishments, as a well child is a
happy child, and a sick child is in
then have the sugar heated and pour
into the boiled-down juice.
Many persons think that fruits al
ready canned or preserved are
cheaper than they can be put up in
tho home. Well, perhaps; so far as
money is in question; but the best
of canned or preserved fruits and
vegetables taken from the store
shelves are not as good as the home
product, if care is taken to put up
the good fruit only, and in a careful
way. "Store" preserves and jellies
are an outrage, though one can train
themselves to use them, if wo must.
But, must we? It is hardly to be
recommended that the busy house
wife, who has more than her limited
strength can stand, should do all the
cauning or preserving for her family;
but it is a good idea to do what can
be done, especially in preserves and
jellies.
"Advlco to Women"
There is plenty of it, and a lot of
it is good advice, for it is well known
that, if you want a thing satisfac
torily done, you must do it yourself.
And this is true in nothing more
than in doing the family marketing.
For the housewife who has much
marketing to do, it is a profitable
investment of strength, and right
after breakfast is a good time to get
about it. It Is true that the morning
hours are the best for kitchen work,
and if one leaves the morning work
until sho returns, tired out with her
trip to the markets, she does not feel
much like "pitching in" to her be
lated cleaning, but it is also true
that one hardly need go every morn
ing to the market.
In tho matter of dish washing,
many women wash everything in the
game water, wim uio eamo aisn
cloth; some claim that there are
-women who use the dish cloth for
tho stove and the linoleum as well
as the dishes; but perhaps this is not
o. It is better to have a fine cloth
for the table ware, another for the
colored, or cooinng oisnes, a imru
for the stove, and the linoleum
ghould not be washed with dish
The Foods We Eat
A story is told of Mark Twain and
a young author who wished to know
how much fish ho should eat to give
him tho requisite amount of brains.
Twain replied that he could help the
young author to decide on the
amount of fish he thought he could
eat, with certainty, but if the speci
men composition he sent was about
his fair and usual average, he
(Twain) would judge that perhaps
a couple of whales would be all he
would want for the time: not the
largest kind; but simply good, middling-sized
whales. One should eat
tho best and most suitable food to
bo had, and then let it go to such
organ as nature assigns it to. Na
ture has a way of knowing which one
of her children is to be looked after.
A narrow, meager diet should be
avdided, and stimulants, condiments,
ana very ricn roous suouid be par
taken of sparingly. Simple, plain
food, eaten at regular hours, and
given proper mastication, is tho best
diet for every one. Old people do not
need so much food as young people,
and the little they eat should be
nourishing, rather than simply fiU-
to think of, and the temper will
improve.
The baby should be encouraged to
crawl on all-fours as soon as it shows
a desire to do so. This exercise de
velops all the muscles of the body.
Do not try to get it to stand up until
it is ready of itself to do so. Pre
mature walking results in "bandy-
legs."
Excess of nourishment is far less
pernicious than deficiency; insuffi
ciency of diet, or a faulty digestion
which do.es not get the nourishment
necessary from diet giyen, lays the
foundation for scrofula, tuberculosis
In some form, and many other di
seases. In a child of good constitu
tion, with active habits, the natural
appetite is a good gauge to go by,
and if symptoms of over-eating ap
pear, the supply should be for a time
withdrawn. The food must be pro
portioned to the constitution and
habits of the child.
A good wash-over Is a necessity to
the child, and the more delicate the
child, the greater care should be
taken to keep the skin clean. A
healthy skin is a clean skin, usually,
but a bath won't do any harm, if
properly given.
The milk for a baby should never
be boiled, but merely scalded. Boil
ing deprives it of one of its nutritive
principles albumen which rises to
the surface in a thick Bcum. Sugar
should bo added to the milk only at
tho moment of taking it, and very
little at that time. An excellent
breakfast for a child of sixteen to
eighteen months is made of stale
bread crumbled down, with an egg
boiled for one minute mixed through
it, and cold milk drank with it.
the fat will be white. When beef
is deep red, the fat hard and skinnv
it is of inferior quality. Mutton ia
regarded in its prime when five years
old; the firmness and fineness of lta
texture, good color, and white firm
fat are marks for choosing. '
Lamb spoils very quickly after be
ing slaughtered. If kept long tho
veins in the neck will have a greenish
hue, instead of the normal b'uish
hue. In the hind quarter, examine
the kidney and knuckle for the simo
mark. If kept too long, the knuckle
will not have the fine appearance it
should have if fresh. Veal should bo
of a delicate whiteness, but a deeper
color is more juicy and well flavored.
The loin will furnish the best chanco
to judge of veal. If the kidney is
surrounded with fat, firm and white,
deeply imbedded therein, it is Rood;
if the suet is soft and the meat of tho
kidney flabby, the animal has been
kept too long.' Veal is not regarded
as wholesome food.
Pork meat will be smooth and cool
to the touch if fresh; when flabby
and clinging it is not good; tho skin
should be thin. If there are enlarged
glands or kernels, so-called, in tho
pork, it is unhealthy and should not
be eaten. Bacon should have the fat
firm and of a reddish tinge, the lean
should be firm to the bone, with no
yellowish streaks in it. A knifo
stuck into bacon should come out not
having any meat sticking to it, and
with no unpleasant odor.
.Where any kind of meat, adver
tised as "special sale," is slimy and
soft, it should not be used.
Bits of Information Asked For
' To preserve eggs, an old way was
to take nice, fresh eggs, some white
wash and a brush and paint the eggs
all over, giving them a good thick
coating of .the. wash. After they are
dp;, pack them in salt, with tho
small end down, covering with salt
each layer, and putting in layer after
layer until the box is full. Cover
with several inches of salt on top.
When you wish to sell, or use, take
them out of the box, wash off, wipe
dry with a soft towel, and place on
sale at once. The lime fills the pores
of the shell and preserves the con
tents. Some advise that dipping tho
egg in the whitewash serves the samo
purpose as' brushing it.
For tho Market Basket
When buying meats, there are
some rules to follow, in order to get
me rigni Kina. jseer, if it is young,
will be of a good red color, with
fine, open grain, and the fatty parts
clear and white. The beef from a
cow is closer-grained than from the
ox, and the lean part not so red; but
Men Borrowing the Savings of
Woman
In a recent court proceedings in
a Kansas town, the judge warned
women and girls against lending
their savings to men borrowers, it
is not alone in the Kansas towns thai
such things are practiced, and every
where, girls and women are being
roblied of their money through tne
habit of men borrowing of them, as
they know they can not borrow oi
other men. Sums from a few cents
well up into the hnudreds of dollars
are lost by the kind-hearted women
and girls who have faith in the prom
ises of their friends. It is said thai
such cases are not Infrequent in ij
.ii j.i,..ni nirta and the juagu
has warned the girls to Quit lending
to men, whether they know thom iu
timately or not. Men who borrow o
w.omen seldom have any secur"y',m
they had, they could get any buw
the security justified; but in horrow
ing of women, they offer no Becuriw.
and they are not always anxious
pay back the principal. When .a, man
comes down to borrowing small sui
from women, whether he totendB
pay it back, or not, it is nana Jy P
sumed that ho does not, ana
time women learned to trust
In even small money matters.
Odds and Ends
Tartar on tho teeth is J
unhealthy condition of the st onu
as are many other or oui on
troubles. If the tartar Is iei
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