-wsujjif
The Commoner
'APRIL, 1916
17
!wiRligPwiwi!pP!
ency to "stand still," -when they
should be watered sparingly, and as
soon as the ground will admit of it,
they should be put out into the bor
der w.hero they may be left indefin
itely. Very fc r bulbs will "force"
another season, and the only thing
to do is to let them grow outside for
two or three years when they may
bloom again. The bulbs will increase
in size and number, and quite a bed
of them will som day surprise you
by coming into Hower. But you must
get new bulbs for next winter's in
door blooming.
About Flowers
t
When spring opens you will find
many plants coming up where your
annuals were plunted last spring; a
larga variety r these are self-sowing
and they will come up year after year
without any further seeding on your
part. Many perennials will do the
same; but the. sure way to have pe
rennials is to propagate by cuttings,
sprouts or slips, of which, if you
have cared for the clump during the
cold weather, tiere will bo a plenti
ful and early showing.
Gastric Headache
A medical writer, in an article pub
lished in the Medical Magazine has
this to say about the "stomach head
ache" which troubles many people:
Toxic substances In the stomach un
der certain conditions are capable of
producing, through absorption, dis
turbances of circulation in the cen
tral nervous system and its associate
parts, which result in very distress
ing headches. A' complete absence
of hydrochloric acid in the stomach
contents was found, and when this
acid was prescribed, complete recov
ery followed. The theory advanced
'for the beneficial action of this drug
is that ptomaines or toxines of micro-organisms
exert an injurious in
fluence only where there is a defi
ciency in the quantity of free min
eral acids in the stomach. Headaches
may also be prevented in such cases
by administering the acid directly
after the patient has eaten articles
which have previously always been
followed by headache. The nature of
the noxious substance is at times ob
scure, but in such cases hydrochloric
treatment often acts well. One should
take hydrochloric acid only on advice
1 of a competent physician.
Foot Comfort
Many people suffer from hot and
swollen feet as soon as the weather
begins to warm up, and when the,feet
give out, one might as well give up.
Few things are more discouraging.
Do not soak, the feet in hot water,
but have it quite warm; dissolve in
the water an ounce of alum, two
ounces of rock salt, and two ounces
of borax. Soak the feet in this for
ten to fifteen minutes, which will
greatly relieve the swelling; then
dry with a soft warm towel, and
massage with olive or almond oil;
do this Just before going to bed. An
alcohol foot bath a tablespoonful of
water added to each pint of alcohol
used should be given the feet once
a week, and this and the above treat
ment will relievo the excessively
fender feet. Several times a week
is not too often to give the warm
water and alcohol (equal parts) bath
where one has to be on the feet a
great deal. Soap should not be used.
Aching and ailing feet make one ill
tempered and irritable, bring
wrinkle to the face, and destroy the
grace of motion. We are not kind
enough to our feet.
For Rugs that "Curl Up"
Where rugs are, cleaned by, pro
fessional cleaners, or not properly
beaten by the carpet beater, they will
lose their "sizing," and the edges will
LATEST FASHIONS
FOR COMMONER READERS
Wo have made arrangements to supply our readers with high grade, perfect
fitting, seam allowing and easy to use patterns, designed by a leading linn of
New Vorlc fashion publishers. Pull descriptions accompany each pattern, as
well as a chart showing how to cut your material with tho least ponslblo
amount of waste. Any pattern will bo sent postago prepaid upon recolpt of
ton cents. Wo will also issue a now fashion book quarterly, Spring, Summer,
Autumn and Winter, illustrating hundreds of now styles Winter number
now ready. Wo will send this book for two cents postago prepaid if ordorod
at tho same tlmo that a pattern is ordered, or for 11 vo cents, postage prepaid,
if ordered without a pattern. Besides illustrating hundreds of patterns, this
fashion book will tell you how to bo your own dressmaker, When ordorlng
patterns plea&o give pattern number and slzo desired. Address all orders
Pftfihion Department, The Commoner, Lincoln, Xelirankn.
7G00 Ladlcn' Slilrt-Waljit Cut in
sizes 36 to 42 inches bust measure. This
model is gathered at front shoulders
and is fashionable to the extreme in Its
fulness. A dainty collar overlays a
neck finished with a fold or band of the
material whlchMn rounded outline con
tinues down frqnt where the closing Is
made. ,
7681 MIsscm' torecu Cut In sizes 14,
16 and 18 years. A truly novel design
with original features to commend it
this dress has a one-piece gathered
skirt attached te a guimpe. The waist
suggests jacket style, folds being
gracefully caught at either side with
button flnishedt-tabs at the waistline.
7042 Ladle' ShIrt-WIt Cut in
sizes 34 to 42 inches bust measure. Pop
ular because of its practical lines, this
waist Is made with two plaits at each
side of the front; the closing at center
is visible and made with buttons; a
smart collar and neat cuffs bring out
its lines for simplicity of style.
7669 GIrl'a Dres Cut in sizes 6, 8,
10 and 12 years. This dress slips on
over the head and may be made with
long or short sleeves. In each half
of the center back and front a box
plait is made; openings underneath tho
plaits are made for the insertion of the
belt.
7641 -Girl' Dres Cut in sizes 6, 8,
10 and 12 years. This dress closes at
the front having long or three-quarter
length sleeves. A shoulder tuck turned
toward armhole, fittingly shapes the
(Continued on Next Page)
curl up and wrinkles will appear la
the middle. To remedy this, place
tho rug upsido down on a level floor
or surface, and with a very thin
cooked Hour panto, such as is used in
laundering, to which has been added
flvo cento worth of powdored gum
arable which has been dissolved in a
llttlo water, go over the back of tho
rug with a paint or other brush,
rubbing tho pasto into tho rug thor
oughly, but not enough to go through
onto tho right side. Let it Ho until
thoroughly dried, and It will bo as
good as ever. To do this, a warm,
sunny day should bo chosen, and tho
rug should bo thoroughly cleaned
and dusted beforo applying tho sizing.
Using Cheap Pieces of Meat
One of the best ways to use tho
tougher cuts of incut is to stew them,
stewing is not bonng; it means al
lowing the meat to burcly simmer in
a lime water for a long lime. A
simmering heat is just uelow tho
boiimc point. The vessel contain
ing the incut should be closely cov
ered, and it may be set on top of tho
stove, or in the oven, or in the lire
less cooker. In stewing meat prop
erly all the juices and nutriment is
retained, and the meat rendered soft
and easy to digest. Many women can
boil meat, and many of them do; and
the mcut comes out of the kettlo
tough, and in strings, tasteless and
unpalatable. They will assure they
know Just how to stew; but they
don't prove their contentions. To
properly stew, wipe the piece of meat
with a wet clotli, then put into a ket
tle; pour boiling water, barely
enough to keep rrom burning not
enough to cove tho meat, cover th
vessel and set where it will boil rap
idly for fifteen to twenty-ilve minutes,
then push the vssel back on the stove
where tho boiling and bubbling will
cease, or where but a few tiny bub
bles will show. Keep it closely cov
ered, slowly simmering, until ten
der; the water should be nearly all
evaporated by this time. No meat
will cook satisfactorily in less than
an hour and a half to two hours, and
some very tough meats will tako
longer. When perfectly tender It
should bo taken out cf the vessel, put
into a bake pan, dusted with flour,
and put into the oven to "crisp." Tho
oven should be moderately hot, so as
to crisp it quickly. If dumplings
are liked, make the dough or batter
just before wanted, and placo them
on the meat and vegetables so they
will not touch each other or sink in
to the liquid. Keep the kettle cov
ered until they are done, then servo
at once.
Tho Origin of tho Canning Industry
Very few people know when or
how the industry of preserving per
ishable foods by sterilization came
about. In a paper recently prepared
for thu National Geographic Society
at Washington, D. C, William Joseph,
Showalter pointa out that the Imper
ative need of finding suitable foods
for his army made it possible for Na
poleon to call into existence this most
beneficial of measures, and thus ob
tain u. supply of fresh vegetables,
fruits, etc., for his vast army. One
hundred years ago, France is said to
have been facing the problem of a
food famine, and Napoleon offered a
prize of 12,00" francs to any one
who would devise a practical method
of preserving and making portable
the tons of perishable foods going to
waste on every hand. The method
was nuickly evolved, and the army
was insured against famine.
Njipoleon als borrowed from oth
er nations the idea of making sugar
from beets, and had beet sugar fac
tories set up around Lille, and thus
brougl.' about u means of Supplying
r
...jl
. .i.'.'A IW' .ft. li,.ur.