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3
'AUGUST, 1915
The Commoner
17
to two ounces of castor oil, well
shaken every timo before using, is as
good as anything else. Do not apply
the dressing to tlio hair, but mas
sage it into the scalp with the tips
of the fingers every other night; the
hair will get enough of itt and the
scalp will be helped. For the short
hairs on the back of the neck that
"will look frizzled," put them up on
kid curlers at night, if the hair is
long enough, but do not shave the
neck, as this will cause the hairs to
come in coarse and unmanageable.
For curing dandruff, first bo sure
there is dandruff, as the itching may
bo caused by other things; sometimes
from disordered nerves. For dand
ruff, put ten grains of corrosive sub
limate into five ounces of witch hazel,
and apply this solution to the scalp
with the finger tips several times a
week; if the case is bad, once or
twice a day will be right, rubbing the
lotion well into the scalp with the
fingertips The solution ispoisonous,
and should be kept from careless
hands.
LATEST FASHIONS
FOR COMMONER READERS
Information Wanted
Mrs. Jennie L. Casey would like a
recipe for putting up sliced green
tomatoes in an olive oil pickle.
Mrs. Howard Stanton wants to
know how to can lima beans like the
"soaked" beans sold in cans in the
stores. She says the dry beans are
large and mealy, and she would like
them small and tender.
A recipe has just come in, which I
give:
Gather the beans when young and
tender, but mature as for the table.
Fill the jars as full as they will hold,
then pour in cold water until the jars
overflow Put on the rubbers and
tops, but leave loose; place in boiler
on' a fritck. with something between
the jars to keep them separate- Pour.
in' enough1 coTd water to come nair
way up the jars cover the boiler and
bring to a boil; let boil steadily for
three hours, then tatfexout the jars,
fill to overflowing with boiling water,
screw down the tops tightly, and put
away to cool, up-side-down to test for
leaking. Or, instead of the long boil
ing, cook one hour after the water
comes to a boil, screw down the lid
tight, and let cool irrthe water. Next
morning, loosen the tops and repeat
the hour of cooking, tighten the tops
aeain. anil leave in the water until
next day, then repeat, after whichH
set away in a cool darK place, this
is called progressive sterilization, and
has been found very satisfactory.
.
Canning Sweet Potatoes
We have several calls for methods
of canning sweet potatoes, and give
the following, sent to us late last
fall:
Prepare a syrup by dissolving a
quarter of a pound of white sugar in
each quart of water needed; when
dissolved, simmer for five minutes.
Scrape and slice the potatoes into
suitable thicknesses, and boil or
steam until tender, but not so soft as
to fall apart; pack the slices in glass
jars, carefully, nearly filling the jars,
then pour over the hot potatoes the
boiling, hot syrup, letting it fill every
space, and overflow the jars. , Seal
tightly and turn upside down until
cold to test for leakage; then wipe
off the jars and put in paper Dags in
a cool,. dark, dry place. Mrs. M. S.,
Boston.
The following method for canning
Bvreefr potatoes is given by Prof. Ger
aldMcCarthy, in a. bulletin issued by
the North Carolina department of
agriculture:
Wash and boil the sweet potatoes
until the skin cracks, then peel and
slice or quarter; pack solid in quart
cans; add no water; proceed by stand
ing jars or cans in a kettle containing
'cold water, bring to a boil and boil
for twenty minutes, then seal; do this
itJX 2.vo i?d0 ,arranscmcnis to supply our readers with high grade, perfect
xr-i? V sam a"owlnS and easy to uso patterns, designed by a lending rm of
i? k fashin Publishers. Full descriptions accompany each pattern, ns
i.. ? a, cnar showing how to cut your material with tho least .possible
?,! 3fra8te,, Any Pattcrn will bo sent postago prepaid upon receipt of
Acont8, Ty111 alB0 l88U0 a new fashion book quarterly, Spring, Summer,
Autumn and Winter, illustrating hundreds of now styles Winter number
n?WT,ready .Wo wIn scnd tnls boolc for two cents postago prepaid if ordered
at the same timo that a pattern is ordered, or for flvo cents, postago prepaid,
if ordered without a pattern. Besides illustrating hundreds of patterns, this
rashion book will tell you how to bo your own dressmaker. When ordering
patterns please give pattern number and slzo desired. Address all orders
Fiuihloa Department, Tho Commoner, Lincoln, Ncbrankn.
three days in succession. In tho
closed kettle they are processed at
temperature of 240 degrees only once,
but as this temperature is not
reached in an open kettle, three sue
cessivo cookings effect complete ster
ilization. It Is probablo that sweet potatoes
could be dried, an whito potatoes are,
but the matter has not been nulUcI
cntly tested. It would do no harm to
try drying a fow for experiment. An
oven would probably do tho work as
is done in ovnporating fruits in evaporators.
"Cold Pack" Canning
Send for Farmers' Bulletin No. 521
for instructions in canning. "Cold
pack" canning docs not mean the
cold water canning, such as is used
for rhubarb; the cold pack method
means packing the fruit or vegetables
in tho glass jars or tin cans without
cooking, then scaling and sterilizing
by cooking tho filled cans in boiling
water for a sufficient length of time.
It has been found much more satis
factory to cook string &eans as for
the table, then add a small quantity
of vinegar and seal boiling hot. Can
ning tomatoes whole is best done by
packing tho whole tomatoes in the
cans, with a teaspoonful of ialt to
tho three-pound can, and sterilizing
in tho boiling bath. Corn is better
kept where the cold pack method is
used; but one sterilization is neces
sary, and the corn has a better color
and flavor than if cooked and ihen
packed in tho containers, . whether
glass or tin. Fruits generally are
better put up by tho cold pack meth
od, keeping their shape, color and
flavor much more perfectly than the
old way of cooking and filling from
the kettle into tho Jars.
Beforo boginning the canning, see
that everything is at hand, and that
your Jars or cans arc perfectly sweet
and clean and whole, with fitted tops
and new rubbers for the glass Jar
and with tops and good cement or
sealing wax for stone and tin.
730& Ladle' Middy BloHse Cut In
sizes 34 to 44 inches bust measure
Linen, piquo or duck can bo used to
make this blouse. -Tho blouse si ps
on over the head and can bo made with
o? without tho smocking and with
either long or short sleeves.
7314 Ladles' Skirt Cut in sizes : 22
to 32 inches waist measure. Serge,
cheviot or broadcloth can bo used to
bA this skirt. Tho skirt Is cut in
four gores and can bo made with either
tho high or normal waistline and In the
regulation or shorter length.
vti'U-IIe' Shlrt-Waljit Cut In
standing collar Is high in tho back
only. - .
7331 Girl' Dres Cut in sizes 4, 0,
8, 10 and 12 years. Linen or gingham
can bo used to make this dress with
the separate gulmpo of lawn or mus
lin. Tho dress 'closes at tho front and
has a long-waisted blouse.
7326 GIrl'A Drews Cut in sizes 9, 8,
10, 12 and 14 years. Plain and striped
materials aro used in making this
dress. Tho dress closes at the front
and has a tunic skirt. The sleeves may
be long or short.
7S11 -Ladle' Klmeae Cut In sizes
36, 40 and ,44 Inches bust measure. Any
of the pretty crepe materials enn bo
used to make this kimono. It has an
Empire" walstlino and tho t body and
(Continued oh. Next Page)'
Old Poems "Wanted
Mrs, Ellis, of Wisconsin, wishes
the words to a song she used to sing,
fifty years and more ago, beginning,
she thinks, with these words:
"Yes the die is cast; tho troubJod
dream of life is over," and another
verso begins, "Rest, thou troubled
heart."
Marion T. Sinton, Colorado Springs,
Col., would like tho words of an old
song, "Don't leave tho farm, boys,"
or, "Don't be in a hurry to go."
Either words with or without music
may bo sent to her at 509 S. El Paso
St., Colorado Springs, Colo.
Preserving Fruito
Peaches, pears, quinces, cherries,
apples, plums, apricots, aro all easily
canned, and in their season reason
ably cheap. Quinces combined with
apples make excellent jelly; crab
apples are used mostly for preserves
and jellies. Plums are made into
jellies, butters, marmalades, pre
serves, pickles, or canned. But what
ever is used, care should be taken to
make the most of them, else it is
extravagance.
Curing Olives
Mrs. L. S.,' Calif., sends the follow
ing: "Soak olives in three-quarters of
a pound of -lye to ten gallons of wa
ter for twelve hours; then change the
water, putting the olives in clear wa
ter for one day. Next dayreturn
the olives to tho first solution, lys
and water, and let stand for another
twelve hours, or until the solution
has almost cut into the pits; then
change into clear water again for
eight or ten days, changing the water
twice a day until .the lye is soaked
out. Then put into a Water of fow
'(
"1y f '
