THE Household Guide OR Domestic Cyclopedia. A PRACTICAL FAMILY PHYSICIAN. HOME REMEDIES AND HOME TREATMENT ON ALL DISEASES. An Instructor on Nursing, Housekeeping and Home Adornments. BY Prof. B. G. JEFFERIS, M. D., Ph. D„ AND J. L. NICHOLS. A. M. ALSO A COMPLETE COOK BOOK BY Mrs. J. L. NICHOLS. NINETEENTH EDITION. PUBLISHED BY J. L. NICHOLS $& CO. Atlanta, Ga. Naperville, 111. Toronto, Ont. Sold only by Subscription. 1897 THE GOOD SAMARITAN, Health and the simplest fare. If thou hast these, Accompanied with one single steadfast friend— A conscience which thou dost not fear to bare To the Great Searcher's eye—and that strong hope Whose wing ne'er tires, e'en o'er the yawning grave, Go thou thy way ; thou art an emperor,— Bearing thy crown e'er with thee ; go thy way And thank thy God, who hath bestowed on thee The gold which monarchs count, but oft in vain. Copyright, 1897, by J. L. Nichols & Co. Entered according to the Act of Congress, in the year 1892, By J. L. Nichols, In the office of the Librarian of Congress, at Washington, D. C. A ll Rights Reseeved. GUARDIAN ANGEL. TABLE OF CONTENTS. BOOK I. Home and Home influences. Home 22 Woman, Her Power, Qualities 25 The Angel of the Home 25 A Successful Life 26 Mother 26 The Art of Happy Living 27 Health. Sunshine and Health 29 Healthy Homes 32 Pure Air 33 Evils of Window Ventilation 34 How to Keep Well 37 Deep Breathing 38 Evils of Over-eating 40 Time for Digestion 44 Hints for all Kinds of People 44 Tea and Coffee, Why Do We Drink It 45 Conditions of Health 46 Occupations 47 Wisdom and Beauty in Rest 49 Laughter, A Great Tonic 50 A Cure for the Blues 51 Charity, Happiness and Length of Days 52 Sleep 53 Bicycle Exercise 55 Be Good to Yourself 56 As I Grow Old 56 Why People Die Before Their Time 57 Cleanliness 60 Bathing 63 Health in Vegetables and Fruits 71 Practical Health Rules 73 Disease 74 How to Tell Contagious Diseases 75 The Wonderful Revelation of the Microscope.. 76 How Microbes or Bacteria Attack the Body... 77 XI XII Table of Contents. How to Destroy Microbes, etc 78 Disinfectants 79 Sanitation About the Home 81 Disease Germs in Drinking Water 84 Condition of Wells 85 Animals We Drink in Our Water 86 Malaria and Water „. 87 Accidents and Emergencies, How to Stop Bleeding 88 Poisoning, etc 92 Foreign Bodies in Ear, Nose, and Throat 93 Choking, Sunstroke, Coal Gas Suffocation.... 94 Burns 95 Broken Bones 96 Drowning, Snake Bites 97 Hydrophobia 98 Gas in Well 99 Poultices, Benefit of, and How to Make Them.. 100 How to Make all Kinds of Bandages 103 Boils, Sprains, Felon 104 Home Remedies and How to Use Them 107 Properties of Salt 108 The Useful Onion 109 Wood Sage, Parsley, Slippery Elm, Red Clover, no Gum Arabic, Horehound, American Golden Rod, Borax in Turpentine, Facts About Eggs 112 How to Gather and Prepare Medical Plants and Barks 113 American Poplar, Glycerine 113 Blackberry, Burdock, Garlic, Black Elder, Cam- phor 114 Cayenne Pepper, Catnip, Cinnamon, Dandelion. 115 Alum, Boneset 116 Dogwood, Ginger, Hops 117 Flax Seed, Horseradish, Juniper, Lemon Juice. 118 Olive Oil, Kerosene 119 Lime, Lobelia, Magnesia, Mustard, Rhubarb.. 120 Pennyroyal, Mandrake, Oakbark, Peach Tree Bark 121 Peppermint, Goosegrease, Senna, Sassafras, Sul- phur 122 Sweet Flag, Common Baking Soda, Wild Cherry. Willow 123 Sage, Saltpetre, Red Pepper 124 Table of Contents. XIII Home Remedies and Home Treatment for AH Di- seases 125 Colic in Adults 125 Cramps and Cramp Colic, Colic in Children... 126 To Cure Cramps in the Legs, How to Cure Night-Mare 126 Sleeplessness, Home Remedies 127 How to Check Vomiting 128 Neuralgia 129 Remedies for Neuralgia 130 Headache, Cause and Cure 131 Home Treatment for Diarrhea 134 A Sure Cure for Diarrhea 135 Pleurisy 135 Asthma 136 Lung Fever or Pneumonia 137 How to Ascertain the State of the Lungs 138 How to Nurse Typhoid Fever 139 Typhoid Fever, Malaria 140 Coughs and Colds 141 Remedy for Sore Throat 146 Incontinence of Urine, Diabetes 147 Gravel, Bright’s Disease 148 Dyspepsia, Egyptian Dyspepsia Cure 149 Jaundice, Bilious Attacks 151 A Stomach’s Plea 152 Constipation 152 Rheumatism 155 Nervousness 156 Erysipelas and Cancer, Eczema 157 Vaccination, Remedy for Small Pox, Heartburn 158 Saving the Eyes 159 How to Doctor Sore Eyes 160 How to Cure the Grippe, Dysentery 161 Frost Bites and Injuries from Rusty Nails.... 162 How to Cure Apoplexy, Bad Breath and Quinsy 163 How to Cure Piles, Cholera Morbus, Night Sweats 164 How to Cure the Itch 165 How to Cure Dyspepsia and Weak Lungs 166 A Palatable Laxative 167 How to Make all Kinds of Ointments, Liniments, and Salves 168 Uses of Hot Water 173 Brief History of Medicine 176 XIV Table of Contents. Chinese Doctors 177 Medicines, Amount for a Dose 178 How to Give Homeopathic Medicines 179 Homeopathic Remedies for More than One Hun- dred Diseases i.. 180 Effects of Alcohol and Cigarette Smoking 186 Massage 192 Sick Room Hints. Helps for the Sick Room 201 An Easy Bed Hammock for the Sick 203 Rules for Home Nursing 204 Feeding the Sick 206 Care and Feeding of Infants 210 A Well Cared-for Baby 211 Feeding Infants 213 Infantile Convulsions 213 Warning to Mothers 215 How to Preserve the Health and Life of In- fants During Hot Weather 216 How to Keep a Baby Well 221 Developing Healthy Children 223 Bottle Feeding 225 The Perils of Teething 226 How to Make Children Healthy, Vigorous and Beautiful 227 Home Treatment for Diseases of Children 229 An Ailing Child 230 Little Mischief 231 Nervous Children 232 Hiccough 232 Lard and Salt 233 Colic, Stomach and Bowel Trouble 234 How to Treat Croup. 235 Worms 237 Constipation, Cheerfulness and Health 238 Diphtheria and Scarlet Fever 238 Scarlet Fever 239 Home Treatment of Diphtheria 240 Measles and Chicken-pox 241 Whooping Cough 242 Mumps 243 Diarrhea, Summer Complaint, Teething 244 Table of Contents. XV BOOK II. Figure, Form and Beauty 245 Natural Beauty 246 Preserving the Figure 247 A Gymnasium Director's Advice 248 Cure for Round Shoulders 249 Beauty 250 To Acquire a Beautiful Form 252 Cosmetics and Cheerfulness 254 Physical Culture 254 Take Life as it Comes 256 Practical Hinfs on Complexion 256 Skin Troubles 257 How to Obtain and Preserve a Beautiful Com- plexion 259 Cures for Sunburn 260 How to Remove Freckles, Blackheads, etc 261 How to Remove Pimples and Wrinkles 262 Toilet Hints 263 How to Take Care of the Teeth 265 Cleaning the Teeth 266 How to Keep the Teeth White, Tooth Powder. 268 How to Take Care of the Hands, Chapped Hands 269 Warts, Moles 270 Cosmetics 271 How Ladies Should Dress 274 Hair Dressing 275 Styles of Wearing the Hair 276 Structure of the Hair 278 Falling Out of the Hair 279 How to Care for the Hair 280 Glossiness - 281 Dandruff 281 Hair Oil 281 Dyeing, Gray Hairs, Waving the Hair, Hair Brushes 282 Hair Tonics, Shampoos, etc 283 Hints on Shaving 286 How to Cure Corns, Chilblains, Ingrowing Nails 289 How to Cure Bunions 290 Effects of Wearing Tight Shoes 291 Pointers About Footwear 292 xvi Table of Contents. Etiquette. Hints and Helps on Good Behavior 293 Practical Rules 296 Etiquette in Speech 299 Etiquette of Dress and Habits 300 Etiquette on the Street 301 Etiquette of Calls 302 Practical Rules on Table Manners 303 Social Duties 305 Politeness 309 Invitations. How to Write Invitations, Forms 312 Amusements 318 How to Amuse Children 319 Ring Games and Frolics for Children’s Parties. 321 Children’s March 323 Quotation Hunt 324 Distinguished Guests 324 Cross Questions and Crooked Answers 325 Placing Water in a Drinking Glass Upside Down 326 Guessing 326 BOOK III. The Housekeeper 328 A Model Housewife 329 How to Manage to be Happy 329 Good Rules for the Mistress 332 Good Rules for the Servant 333 The Servant Question 334 Home Adornments 337 Wall Decorations 338 Furniture, Sitting Room, Bed Room, Kitchen.. 339 Pot-pourri of Roses 341 Rustic Flower Stand 342 Sewing Box 342 Decorating with Natural Objects 343 The Hygiene of the Bed Room 345 Bed and Bedding 346 Airing Sleeping Rooms 347 Home Made Mattresses 348 Table of Contents. XVII The Dining Room 349 Kitchen Utensils r.. 351 Household Measures and Weights 354 Household Hints 356 Soda and Charcoal 357 Lamps and Their Care 358 Cleaning a Stove 359 How to Keep Stoves from Rusting 359 Family Receipts 361 Scientific Method of Removing Stains 362 Removing Stains of all Kinds 363 Uses of Borax 366 How to Clean Brass, Silver, Copper 368 How to Polish Nickel-plate 369 How to Remove Rust from Knives 369 How to Remove Stains from Furniture 370 Furniture Polish 371 Staining a Floor 372 Hard Wood Floors 372 How to Break a String 373 How to Make Permanent WThite Wash 374 How to Purify Sinks and Drains 374 How to Make a Perfect Hole in a Piece of Glass 374 How to Remove a Glass Stopper 375 How to Remove Fly Spots, How to Prepare Kalsomine 375 How to Clean Carpets, Matting, etc 376 Suggestion for Sweeping Day, Sponging Car- pets 377 Practical Rules for Builders 378 To Prevent Rust on Iron 379 To Polish Nickel-plate, Zinc, and Clean Rusty Steel 379 Cider Vinegar 380 Vinegar for Pi&kles 380 How to Make Vinegar without Fruit 381 How to Raise Canaries 382 How to Keep Flowers Fresh 383 How to Enlarge Portraits and Pictures 384 How to Take Measures for Patterns 385 How to Measure for Suit of Clothes 386 To Clean Neckties, Laces and Ribbons 387 How to Dye all Kinds of Cloth 388 XVIII Table of Contents. How to Mix Paints 389 How to Tan Hides with Hair On 390 How to Make all Kinds of Glue 391 Cheap and Beautiful Ink 392 Inks of all Kinds 393 Blacking, Oil and Dressing for Boots 394 Mucilage for Home and Business Use 395 How to Improve Leather 396 To Clean Statuary and Marble 397 How to Remove Ink Stains 397 Reading the Paper 398 BOOK IV. Complete Cook Book 399 The Art of Cooking 400 Hints for the Cook 401 Hints on Seasoning 402 Golden Rules for the Kitchen 403 Advice to Cooks 404 Meats, Cooking, Frying, Roasting, Broiling, etc 404 How to Make Meats Tender 407 Stuffed Beef Heart, Ham Cakes 408 How to Pickle Beef, Ham and Tongue 409 How to Pack Pork 409 Sausages 410 Roasted Turkey 410 Smothered and Fricasseed Chicken 411 Deviled Turkey 411 How to Cook all Kinds of Poultry 412 How to Carve Turkey, Duck, Chicken 413 Stewed Chicken and Dumplings 414 How to Prepare and Cook all Kinds of Fish.. 415 How to Use Canned Salmon 415 Oysters, Soup, Patties, etc 416 How to Make all Kinds of Omelets 418 New Egg Dishes 420 New Dishes of Rice 421 Potatoes 422 Delicious Dishes of Sweet Potatoes 424 Vegetable Soup 425 Novel Vegetable Dishes 426 New Ways for Cooking Corn 427 How to Make all Kinds of Catsups, Pickles, Salads, etc 429 Table of Contents. XIX Coffee, a Good Cup of Tea 433 Prize Bread Receipt 434 Breakfast Breads and Cakes 434 How to Make all Kinds of Cakes 437 How to Make all Kinds of Frostings 447 How to Make all Kinds of Cookies 450 Pies and Tarts 453 How to Make all Kinds of Puddings 455 How to Make all Kinds of Pudding Sauces.... 464 How to Make Frozen or Other Desserts 465 How to Can all Kinds of Fruit 467 How to Make Jellies 469 How to Make Jams 471 How to Make all Kinds of Preserves 472 How to Make Drinks for the Sick 474 How to Cook all Kinds of Relishes for the Sick 477 Bills of 483 Cold Dinners 485 How to Make Your Own Candies 486 BOOK V. In the Laundry 491 How to Make Hard Soap 492 How to Polish Shirt Bosoms 492 The Washing of Flannels 493 How Table Linen Should be Laundered 494 Silk Handkercheifs, Silk Socks 495 How to Whiten Clothes 496 How to Destroy House Insects 497 Fleas 497 Carpet Bugs 498 Clothes Moths 499 Common Moth 500 To Keep Furs from Moths 501 To Get Rid of Bed Bugs 502 Book Moths 503 Remedies for Destroying Mosquitoes and Flies. 504 Cure for Wasp Stings 504 Trapping Ants 505 Destroying Ants in House and Lawn 506 How to Get Rid of Rats 507 Novel but Sure Remedy for Extermination of Mice 508 XX Yard and Garden. Worms on Rose Bushes 509 Flower-beds and Lawns, Flower Gardens 509 Sweet Peas 510 Cabbage Worms 511 Worms on Gooseberry and Currant Bushes ... 512 Plant Lice 512 Poultry 513 Practical Rules for Keeping Poultry.., 513 Chicken Cholera, Asthma, Loss of Feathers, Gapes SIS To Destroy Lice 516 To Pickle Eggs 517 What to Feed 519 Poultry Pointers 519 A Complete Medical Dictionary 522 Table of Contents. 9 PUBLISHER’S PREFACE. The object of this volume is, to instruct every housekeeper in economy in household affairs and in the use and appli- cation of simple domestic remedies. It may be properly called a book of Self Instruction in the art of home doctoring. This work has been especially written to benefit and bless suffering humanity everywhere. The language is simple, and technical terms have been carefully omitted, and the book itself makes up a complete series of Home Lessons in Medicine, which can be read and understood by all classes. There has been rapid progress in the science of medicine in the past few years. Old methods and old receipts have been replaced by new remedies and new methods or application. So it is especially necessary in these times of progress, to have a book which is up to date and abreast of the times. There are many plants on every farm, in every garden and there are many simple remedies in every home, and other harmless remedies, which can be easily secured, which will relieve pain and cure disease. Simple home remedies and good nursing in ordinary cases, will do more good and give quicker relief than the best practicing physician can with his strong drugs and periodical visits. The most skill- ful physician can benefit the patient but little without good care and careful nursing in the home. Consequently nursing and caring for the sick is a prominent feature in this work. This book seems to fill a long-felt want. There have been many books published on medicine, and placed in the hands of the inexperienced homekeepers, but they are not safe guides for anyone to follow, who is unskilled in the art of compounding medicine. Strong drugs are dangerous and their use in the Household Guide is largely discouraged, for they are not safe in the hands of the common people with- out the direction of a physician. In serious cases of sickness the family physician should always be summoned, but remember that nine-tenths of the ills that afflict mankind can be cured by careful nursing and the application of simple and safe home remedies, and those who secure the House- hold Guide, will find it ever helpful in giving good counsel in sickness and a safe guide in health. J. L. NICHOLS. Naperville, Ills. MOTHER AWAY FROM HOME. iO BOOK I. HOME AND HOME INFLUENCES. HEALTH AND HAPPINESS. DISEASE AND DISEASE GERMS. DISINFECTANTS AND SANITATION. A THOUSAND HOME REMEDIES FOR DISEASES. MEDICINES AND MEDICAL TREATMENT. EFFECTS OF ALCOHOL AND TOBACCO. MASSAGE. SICK ROOM HINTS. TREATMENT OF INFANTS AND CHIL- DREN. 21 22 Home. HOME. 1. The Sublimes! Moment in a Yon in? Man’s life.—The sublimest moment in a ) oung man's life is when he can take his newly-wed wife by the bond and had her under his own roof and say to her, “This is our home.” Married life, with the comfort of children, weaves threads of golden joy into the cares and toils of life. No pleasures, no enjoyment can excel the comforts and contentment of a happy home. 2. Home! What a Hallowed Name.—How full of en- chantment and how dear to the heart ! Home is the magic Home, 23 circle within which the weary spirit finds refuge ; it is the sacred asylum to which the care-worn heart retreats to find rest from the toils and inquietudes of life. 3. AVliat is Home 1—Ask the lone wanderer as he plods his tedious way, bent with the weight of age, and white with the frost of years, ask him, what is home ? He will tell you, “it is a green spot in memory ; an oasis in the desert; a cen- ter about which the fondest recollections of his grief-op- pressed heart cling with all the tenacity of youth’s first love. It was once a glorious, a happy reality, but now it rests only as an image of the mind.” 4. Tender Associations.—Home ! that name touches ev- ery fiber of the soul, and strikes every chord of the human heart with its angelic fingers. Nothing but death can break the spell. What tender associations are linked with home! What pleasing images and deep emotions it awakens ! It calls up the fondest memories of life and opens in our nature the purest, deepest, richest gush of consecrated thought and feeling. Next to religion, the deepest and most ineradicable sentiment in the human soul is that of home affections. Every heart vibrates to this theme. 5. Stronger than Heath.—Home has an influence which is stronger than death. It is a law to our hearts, and binds us with a spell which neither time nor change can break ; the darkest villainies which have disgraced humanity can- not neutralize it. Gray-haired and demon guilt will make his dismal cell the sacred urn of tears wept over the mem- ories of home, and thCse will soften and melt into tears of penitence even the heart of adamant, 6. Home of My Childhood !—What words fall upon the ear with so much music in their cadence as those which re- call the scenes of innocent and happy childhood, now num- bered with the memories of the past! How fond recollec- tion delights to dwell upon the events which marked our early pathway, when the unbroken home circle presented a scene of loveliness vainly sought but in the bosom of a happy family ! Intervening years have not dimmed the vivid coloring with which memory has adorned those joy- ous hours of youthful innocence. 7. Peace at Home.—Peace at home, that is the boon. “ He is happiest, be he king or peasant, who finds peace in his home.” Home should be made so truly home that the weary tempted heart could turn toward it anywhere on the dusty highway of life and receive light and strength; should be the sacred refuge of our lives, whether rich or poor. The ties that bind the wealthy and the proud to home may 24 Home. be forged on earth, but those which link the poor man to his humble hearth are of true metal and bear the stamp of heaven. 8. Husband and Wife.—There is nothing in the world which is so venerable as the character of parents; nothing so intimate and endearing as the relation of hus- band and wife; nothing so tender as that of children; noth- ing so lovely as those brothers and sisters. The little cir- cle is made one by a singular union of the affections. The only fountain in the wilderness of life, where man drinks of water totally unmixed with bitter ingredients, is that which gushes for him in the calm and shady recess of do- mestic life. q. Pleasure.—Pleasure may heat the heart with arti- ficial excitement, ambition may delude it with golden dreams, war may eradicate its fine fibres and diminish its sensitiveness, but it is only domestic love that can render it truly happy! io. Home. — Let thrones rot and empires wither. Home! Let the world die in earthquake struggles, and be buried amid procession of planets and dirg;e of spheres. Home! Let everlasting ages roll in irresistible sweep. Home! No sorrow, no crying, no tears, no death; but home! Sweet home! Beautiful home! Glorious hornet Everlasting home! Home with each other! Home with angels! Home with God! Home, home! Through the rich grace of our Redeemer, may we all reach it. THE FIRST INHABITANTS OF EARTH. CUFF DWELLERS. Woman. 25 HOMAN. The organization of the home depends, for the most part, upon woman. She is the queen of domestic life. The management of the home necessarily depends upon her. Her character, her temper, her power of organiza- tion, her business management is what brings comfort and happiness to the home. Her Power.— It is generally in woman’s power to make home a true home, where comfort and happiness, are supreme. True, men whose nobler powers are blunted and whose appetites are in control may be able to defeat much of woman’s work. And yet where there is any man- hood left, there will be something at least to recognize and encourage the work of the faithful housewife. Men are only apparently leaders. Close scrutiny will generally reveal a woman’s power, a woman’s encouragement, a woman’s love behind them. In her hands rests the power to uplift man from moral degradation. ‘‘They say that man is mighty, He governs land and sea, He wields a mighty sceptre, O’er lesser powers that be; But a mightier power and stronger Man from his throne has hurled, And the hand that rocks the cradle Is the hand that rules the world.” Qualities.-—First among woman’s qualities is the in- telligent use of her hands and fingers. The tidy, handy, managing woman, at whose fingers’ ends are wisdom and virtue, is indispensable to the comfort of a household. Then, again, the successful housewife is a woman of method. Without method in the household, confusion, disorder, and discontent must hold sway. Method and punctuality in the home disperse many clouds of grum- blings and put to flight a host of little nuisances that tend to make the home unhappy. Punctuality in preparing breakfast and dinner and in everything that tends to add to the comfort of the home is essential to the happiness of the home. To these qualities add a becoming taste in little things that gives to the humblest home beauty and elegance, and a model home can be found even where poverty exists. The Angel of the Home.—She does not make any fuss about it, nor ask to have a reporter at her elbow. But her sunny heart of self-forgetting love will not let her 26 Woman. hands be at rest while there is any bit of helpful service she can render. If she can, without observation, slip the burnt roll or undercrust on her plate, it is done. If some one must stay at home when there is a day’s outing, she tells, with music in every tone, how glad she will be to be left quietly behind and have time all to herself to do ever so many things she has in mind. And none suspect from word or tone how great the sacrifice to give up the pleasure. Her quick eye detects the oversight or neglect on the part of another, and she quickly hastens to remedy the matter, careful that none shall know her hand has made up another’s ilure. Is a harsh round of judgment started by some ill-advised criticism, she deftly and tenderly drops the gentlest, the sweetest possible word for the criticised one, and switches the conversation to other topics. Do we not all recognize this “angel”? We call her mother, wife, sister. In the glory-land they will call her saint. A Successful Life is nothing more nor less for man or for woman than living as well as we know how and doing the very best that we can. Success cannot be measured by fame, wealth or station. The life of the humblest woman in the land, if well lived, is as successful as is that of the woman, who, with greater opportunities, is enabled to make the results of her works reach farther. Some of us must live for the few, as others again must live for the many. But both lives are successful. Each of us in this world influences some other being, and it is the quality of our influence, and not the number we influence, which makes our lives successful in the eyes of God. We may believe that we go to our graves un- known and unsung, but not one of us goes out from this world without leaving an impression, either for the good or the bad. And the kind of impression we make while we live, and leave when we die, is the difference between successful and unsuccessful living. To her care have been intrusted All the heroes of all lands; Still the fate of church and nation Holds she in her slender hands, Guiding willful feet and faltering On through childhood’s happy years, On through youth with its temptations, MOTHER. A rt of Happy Living. 27 With its hopes, its doubts, its fears; Cultivating all that’s noble, Gently chiding all that’s wrong, Till her children gather round her, Men and women, pure and strong. By the quiet ministrations, In the little realm of home, For the structure of the ages, She hath laid the corner-stone. THIS SWEET LITTLE WOMAN O’ MINE. Sne ain’t any bit of a angel— This sweet little woman o’ mine; She’s jest a plain woman, An’ purty much human— This sweet little woman o’ mine. Fer what would I do with a angel When I looked fer the firelight’s shine? When six little sinners Air wantin’ their dinners? No! Give me this woman o’ mine! Tve hearn lots o’ women called “angels,” An’ lots o’ ’em thought it wuz fine; But give ’em the feathers, An’ me, in all weathers, This sweet little woman o’ mine! I jest ain’t got nuthin’ ag’in em— These angels—they’re good in their line; But they’re sorter above me! Thank God that she’ll love me— This dear little woman o’ mine! THE ART OF HAPPY LIVING. Yes, and an art it is that deserves the attention and study of all. It includes the art of making the best of everything and should be cultivated and developed by parents and teachers, and perfected by intelligent self- culture. Happiness is not an indescribable something always beyond one’s grasp, but is in the reach of all, if we but look for it in the common path of life, in the or- dinary routine of every day duty. Not in Wealth.—It is a serious, but very common error to assume that wealth brings happiness. While abundant 28 A rt of Happy Living. means may be convenient, these do not usually or neces- sarily add to the happiness of the possessor, but on the other hand, sometimes bring care and anxiety, which drive out the last rays of happy living. The humblest lot, although associated with toil, may become a little paradise on earth, when affiliated with it are a seeing eye, a feeling heart, a helping hand, an elevating purpose, and an intelli- gent effort at self-improvement. Without these essentials, even wealth becomes a burden. Home Atmosphere.—Of all the minor arts and sciences none is more delightful in itself or richer in its compensations than the creation of the home atmosphere; and although the ability to make a home is a natural endowment of some fortunate beings, it is not the less a talent which may be cultivated, and which will continu- ally repay the time and care devoted to its acquirement. Houses and Homes.—There are houses and there are homes, and it must be a very indifferent or a very selfish woman who cannot evolve a home from the least promis- ing elements, and take pride in improving it to the ut- most. Grift of Arrangement.—The majority of women possess what Hawthorne calls “the gift of practical arrangement,” which is, he continues, “a kind of natural magic that enables these favored ones to bring out the hidden ca- pabilities of things around them, and particularly to give a look of habitableness to any place which, for however brief a period, may happen to be their home.” Under the skillful touch of these persons, unpromising or incon- gruous materials are brought into subjection, harmonious arrangements replace stiff outlines, defects are concealed and good points emphasized, so that rooms which have been hard and forbidding assume a genial and inviting aspect. These clever folks not only work their spells upon unlovely surroundings; they accomplish what is even more difficult by giving an air of domesticity and use to the most splendid apartments, effectually dispelling that soulless magnificence which is so depressing to warm- hearted every-day people. Order.—Order, indeed, must reign in every true home and there must be some regulations for the general good which are gently but firmly enforced. Sometimes mists of discontent or sharp gusts of rebellion darken and disturb the air. but these become fewer as the dear mother way is recognized to be always the best way. Sunlight and Health. A MORNING WALK. I. Power of Sunlight.—Sunlight is one of the most pow- erful forces in nature, kindling the whole vegetable world into being, and making animal life possible by its extraor- dinary chemical agency. (29) Sunlight and Heaaii. 2. Seclusion from Sunshine.—Seclusion from sunshine is one of the great misfortunes of our civilized life. The same cause which makes the potato vines white and sickly when grown in dark cellars, operates to produce the pale, sickly girls that are reared in our parlors. Expose either to the rays of the sun, and they begin to show color, health and strength. 3. Philosophy of the Influence of Sunlight.—Recent discoveries seem to prove that there is conveyed to animals, by the direct action of the sun’s rays, a subtle current of iron. It does not exist in light, or but very slightly, if at all, but it is a part of the sun’s rays. Therefore, we must enjoy these rays if we would feel their full effect. This iron it is which is supposed to give color to plants and animals, and to impart strength and beauty. With strength and beauty come health and good spirits, and despondency and fear are banished. 4. Sunlight and Plants.—It is well known that no valua- ble plant can grow well without being visited by the direct rays of the sun; no plant can bear seed, no fruit can ripen without it. Any vine grown in the dark is white and strengthless. Grass, grain and flowers do not thrive under the shadow of a tree. 5. Sunlight and Domestic Animals.—It is well known that no valuable domestic animals can thrive without being visited often by the sunshine. The fish of the Mammoth Cave are white; their eyes are not opened, because they have never felt the glorious light; they are weak and im- perfect, a kind of idiots, if fish are liable to that wretched- ness. Swine which are shut under the farmer’s barns, and where everything is favorable except the lack of sunshine, do not thrive as well as those which have the ordinary run in the open air. Cows and horses stalled continuously in dark stables become feeble and unhealthy, and become use- less in less than half the time of those which run in the open air, or whose stalls permit them to enjoy the influence of the sunlight. The same is true of all other domestic animals. 6. Sunlight and Human Life.—Sir James Wylie says that “The cases of disease on the dark side of an extensive barrack at St. Petersburgh, have been uniformly, for many years, in the proportion of three to one to those on the side exposed to strong light.” 7. Sunlight and Miners.—The lack or pure light and pure air in mines tells seriously upon the health of miners. “Fourcault affirms that where life is prolonged to the aver- age term, the evil effects of the want of light are seen in the 30 stunted forms and general deterioration of the human race. It appears that the inhabitants of the arrondissement of Chimay, in Belgium, three thousand in number, are engaged partly as coal miners, and partly as field laborers. The latter are robust, and readily supply their proper number of recruits to the army; while among the miners it is in most years impossible to find a man who is not ineligible from bodily deformity or arrest of physical development. 8. The Sunlight and Blinds.—“I wish God had never permitted man to invent green blinds,” said a thoughtful and brilliant woman. Why did she say it? Because she saw, wherever she went over our fair and sunshiny land, that green blinds were closely shut upon our comfortable houses, excluding the sun’s light, which we may be sure God sends down for some blessed purpose. That blessed purpose is to promote growth, to give strength, to impart color, to gild with beauty, to inspire good thoughts, and to insure light hearts and cheerful faces. 9. Sunlight and Sleep.—Sleepless people—and they are many in America—should court the sun. The very worst soporific is laudanum, and the very best sunshine. There- fore, it is very plain that poor sleepers should pass many hours in the day in sunshine, and as few as possible in the shade. 10. Give the Children Sunshine.—Children need sun- shine quite as much as flowers do. Half an hour is not enough. Several hours are required. The most beautiful flowers that ever studded a meadow could not be made half so beautiful without days and days of the glad light that streams through space. Light for children. Sunshine for the little elves that gladden this otherwise gloomy earth. Deal it out in generous fullness to them. Let the nursery be in the sunshine. Better plant roses on the dark side of an iceberg than rear babies and children in rooms and alleys stinted of the light that makes life. 11. Scrofula.—Plants and animals become scrofulous if deprived of light. Get all the light and all the sunshine you can; for all comes from the sun. The sun is the great fountain of light and life. Sunlight and Health. 31 32 Healthy Homes. Wealthy Homes. “Cleanliness is the elegance of the poor.”—English Proverb. “Virtue never dwelt long with filth and nastiness.”—Count Runford Health is wealth. Almost all the fevers, cholera, an I other plagues result from poisoned air, coming from bal drains, uncleaned streets, and badly kept back yards. House slops and remnants of the table, or decaying vegetables, shoull never be allowed to be thrown in the back yard. Good drains clean cellars, and general cleanliness about the house, are th( only safeguards of health. Pure air and good ventilation are just as necessary in the house as about the house. Whenever a number of persons live together, the atmosphere becomes poisoned, unless means are provided for its constant change and renovation. The death rate is much greater in crowded tenement houses than in the well ventilated and regulated homes of the wealthier classes. Diphtheria, scarlet fever, and other dreaded contagious diseas* es are more prevalent and fatal in our large cities than in the country or smaller towns. Pure Air. 33 IMPURE AIE MAXES THE GRAVEYARD RICH. PURE AIR. Necessity.—The prime necessity of life is pure air. The body receives its nourishment from food taken into the stomach. This is essential to life, but just as important is the food for the lungs so generously provided in the pure, fresh air all around us. We insist upon it that we must have food for the stomach, but how often do we deprive ourselves of that which is just as important to health and happiness—pure air. A person may live for several weeks without taking food. He may be deprived of drink for some days without serious injury, but deprive him of air but for a few minutes and death will result. Impure Air.—Those who spend much of the time in the open air are not subjected to the evil effects of im- pure air as are those who are required to spend most of their time indoors. And yet, all may suffer from the evil effects of a poorly ventilated bedroom, or a cellar where decaying vegetables are sending forth through crevices and cracks into ever apartment of the house poisonous and disease-producing air. The sources of im- pure air are diverse and manifold. 34 Pure Air. Evils of Window Ventilation.—The accompanying diagram, Fig. A, almost explains itself, so that few words are necessary. It represents a section of a room in which is shown a stove, one win- dow, and a man seated between. The space represented by straight lines is occupied by warm air, which is seen to be passing out at the upper opening of the window. Through the lower opening in the window cold air, represented by the dotted space, is seen to be entering and filling the lower part of the room. The cool air flows along the floor to the stove, by which it is warmed and thus caused to ascend, filling the upper part of the room and passing out at the upper opening in the window, as before noticed. This plan undoubtedly secures to the gentleman who is sitting in the chair an abundant supply of fresh air; but, as is readily seen, it seriously disturbs the distribution of heat in the room, causing an accumulation of the heated air in the upper part of the room, about the gentle- man’s head, while his feet are surrounded with cold air direct from out of doors, which is the reverse of what is desirable for health. If the gentleman could reverse his position as in Fig. B, without inconvenience otherwise, he would secure good conditions regarding both heat and ventilation. The above illustrations are kindly furnished us by Good Health Publishing Company, Battle Creek, Mich. Fig. B. Fig. A. Pure Air. 35 Our Duty.—Our duty lies in removing everything from dwelling and yard that may give rise to or produce foul air, and on the other hand in providing for ventilation of every room, especially the bedroom. .Neglecting Ventilation.—That dull feeling in the morn- ing, that headache, that restlessness at night is very frequently the result of bad ventilation or no ventilation at all. No one should occupy a bedroom that does not permit the foul air to escape, and pure air to enter. Many of the diseases to which men are subject are contracted by breathing impure air. How to Ventilate. — Fresh air can be obtained only from without. Cold air will injure no one, but drafts of cold upon only a part of the body may occasion severe cold. In all attempts to ventilate, drafts should be avoided. A room can frequently be ventilated without causing drafts by lowering a window at the top on one side of a room, and raising another a little at the bottom on the opposite side. There should be two openings, one for the pure air to come in at and another for the bad air to go out at. Another Method.—A very simple method to ventilate and still avoid drafts is to take a board the length of the window casing and about three or four inches wide. Place this board under the lower sash, thus making an opening between the two sashes where they overlap. In this way the air will enter and be thrown toward the ceiling, and a draft will be avoided. Whatever the method adopted, be sure that ventilation is not neglected. Ventilate your rooms well if you would prolong life. Night Air.—Some persons have great prejudice against night air. Although night air may be damp and at times not so healthful, yet if we wish to breathe at all at night we must breathe night air, the only kind there is at night. The dangers of night air are largely imaginative, and at the most are nothing to be compared to the dangers and evils of badly ventilated and over-heated rooms. Plants in a Bed-room.—The theory that plants kept in bedrooms are injurious is contradicted by the best authorities. It is found that taking the whole twenty-four hours through, they do not surcharge the air with car- bonic acid gas. Plants purify the air during the night as well as during the day. Strongly scented plants may, by the odors which they emit, be unpleasant to the senses of a nervous person, but aside from this, plants with the cheerful aspect which they give to a room, with the pleas- ant recreation which their care affords, and with their 36 Pure Air, tendency to remove impurities from the air, are a blessing rather than an injury. Quantity of Air.—Every person above fourteen years of age requires about six hundred cubic feet of shut-up space to breathe in during the twenty-four hours. If he sleeps in a room of smaller dimensions, he will suffer more or less the serious results of poisoned air. Shut up a mouse in a glass bottle and it will gradually die, by re-breathing its ojyn breath. About half the children born in some manufacturing towns die before they are five years old, principally because they want pure air. Every sleep- ing room, winter and summer, should have an open win- dow during the night, and the room and the bedding should be thoroughly aired every morning. Remember that pure air in and about the home will do more to pre- serve health than all medicines. Cold Air.—Don’t be afraid to go out of doors because it is a little colder than usual. The cold air will not hurt you if you are properly protected, and take exercise enough to keep the circulation active. On the contrary, it will do you good. It will purify your blood, it will strengthen your lungs, it will improve your digestion, it will afford a healthy, natural stimulus to your torpid cir- culation, and strengthen and energize your whole system. The injury which often results from going into a cold atmosphere is occasioned by a lack of protection to some part of the body, exposure to strong drafts, or from breathing through the mouth. Avoid these, and you are safe. Don’t be afraid to sleep in a cold room at night with the window a little open. Cold air, if pure, will not hurt you at night any more than in the day, if you are pro- tected by sufficient clothing, and by breathing through the nostrils. If you do not breathe thus, acquire the habit as soon as possible. Colds and Fevers. — If you wish to be subject to colds, coughs, and fevers, shut yourself in close, hot rooms day and night. If you wish to be free from their companionship, always have plenty of pure air to breathe night and day, take daily outdoor exercise, regardless of the weather, except as to clothing protection. Providence Blamed.—It is frequently the case that chil- dren and infants suffer from bad air and bad air often does its part toward diseasing an infant. The loss of children in this way is generally attributed to “a special dispensa- tion of Providence,” and the mother does not stop to think that bad air, improper food and management all had their part in bringing on the disease and making it fatal. How to Keep Well. 37 HOW TO KEEP WELL. The greatest treasure of all—health. All the gold in the world can not pay for the loss of it. The secret of how to remain in good health, and, with reasonable care, live to be a hundred, is worth more than the richest gold mine that has been discovered. Health is a comparative term. Many persons enjoy excellent health, but through ig- norance or carelessness, or both, bring upon themselves diseases that result in much suffering and even premature death. Every person in justice to himself, his family, and the public in general, should devote some time to a careful study of the laws of health. The errors most commonly committed are those most commonly borne in mind. He who assumes habits of moderation, in regular exercise and diet will be able to do much toward lengthening his life. Lack of regular exercise, excesses in eating or drink- ing, and exclusive devotion to exacting cares, will under- mine the strongest constitution. Take good care of your- self while in health. Prize it above millions of gold. When health is gone money can not buy it back again. Definition of Health.—Sir Andrew Clarke declares that one-half of the population of London is permanently ill. His definition of health is: That state in which the body is not consciously present to us; that state in which work is easy and duty not a hard trial; that state in which it is a joy to see, to think, to feel, and to be. A most ex- cellent definition, and a most cogent argument why we should heed the teachings of hygiene. Health Hints.—Give your brain sufficient food and an abundant supply of oxygen, and then give it a fair amount of good, hard work every day, if you wish to maintain it in a high state of healthy activity. Attorneys and clergymen who use their brains much are the longest- lived men, showing plainly that regular brain work is good for the general health as well as for the efficiency of the nervous system in particular. The muscular system must be treated in a similar manner, if you do not wish to become subject to fatty degeneration. Pause and Consider.—If you have worked night and day, overtaxed your brain, and worried yourself generally, then pause and consider if it is worth while to spend your health and strength in gaining that which frequently takes to itself wings, while you are every day becoming 38 Deep Breathing. more and more a victim of exhaustion and irritability. Reduce life to the simplest terms. Eat and drink simply, live out of doors as much as you can, and when you are inclined to worry and to give your mind up to desponden- cy and despair, then summon philosophy to your aid. In that direction health lies. Cultivate the habit of breathing through the nose and taking deep breaths. If this habit was universal, there is little doubt that pulmonary affections would be de- creased one-half. An English physician calls attention to this fact, that deep and forced respiration will keep the entire body in a glow in the coldest weather, no matter how thinly o* may be clad. He was himself half frozen to death one night, and began taking deep breaths and keeping the air in his lungs as long as possible. The result was that he was thoroughly comfortable in a few minutes. The deep respirations, he says, stimulate the blood currents by direct muscular action, and cause the entire system to become pervaded with the rapidly-gen- erated heat. When to Begin. — Mothers should see that their little ones learn to breathe correctly—that is, through the nose, and to take long breaths. A long breath will expand and exercise the lungs to their fullest capacity, while a short breath only affects the upper part. For people with catarrhal tendencies or weak lungs there is nothing better than deep breathing. It puts the blood in circulation, thus benefiting the entire body. In cold weather deep breathing generates considerable heat and the one who can breathe well never feels the cold as does one who takes short breaths. Lung Strengthener.—Long breaths are lung strength- ened, and such exercise has cured severe colds in the lungs, and has been known to do more good than medi- cine in the early stages, or rather, at the appearance, of consumption. Such precaution and prevention cost nothing and it would be well to adopt the method. Art of Breathing —It is perhaps one of the signs of the times, to those alert for indications, that the art of breathing has become more and more a subject of atttention. Oculists, as well as physiologists, go deeply into its study in a way hardly to be touched upon here. Physicians have cured aggravated cases of insomnia by long-drawn regular breaths, fever-stricken patients have DEEP BREATHING. Deep Breathing. 39 been quieted, stubborn forms of indigestion made to dis- appear. A tendency to consumption may be entirely overcome, as some authority has within the last few years clearly demonstrated, by exercises in breathing. Sea- sickness, too, may be surmounted, and the victim of hyp- notic influence taught to withstand the force of any energy directed against him. Systematic Breathing. — Dr. Oertel, of Munich, has written an extensive work on breathing. We cannot en- ter into the philosophy of his system, but the simple rules laid down, without entering into an understanding of the principles underlying them, have been so helpful to many asthmatic patients and of inestimable value to all who practice them that we cannot pass this subject before call- ing attention to them. No one need ever “get out of breath” who follows the system, no matter how long the walk or how steep the climb. Rule for Ascent. — In making any ascent, either by stairway or path, the rule is to use one breath for every step. One should breathe through the nostrils, not talk, and go systematically to work. The fuller the breath the better. , On tlie Level.—In walking along a level stretch take two steps to every breath. Always begin to exhale or inhale as the same foot touches the ground. Ridding the Lungs.—The third exercise is for ridding the lungs of the air accumulated there. It is practiced with the mouth open. Inhale as you put the right foot to the ground. Then, as the left touches the ground, exhale naturally, and as the right touches the ground exhale again with an effort, so expelling all the air from the lungs. Then inhale again, now on the left foot, exhale naturally on the right, and with an effort expel the air as the left loot falls. This exercise is kept up for some time, always in this way: Left foot, inhale; right foot, exhale; left foot, expel with effort. Again, right foot, inhale; left foot, exhale; right foot, expel with effort. The process 'of inhaling, therefore, begins with alternate footsteps. It must not be supposed that the gait of the individual is badly affected, made unduly awkward by the effort to breathe in this way. On the contrary, when once the idea is grasped, the whole movement of the individual becomes rhythmic and graceful. These rules, although simple, have been very beneficial to many. 40 Evils of Over-eating. Excesses. — The excesses in the use of food and drink of some men are almost beyond belief, and yet, in a few instances, the facts are well authenticated. Brillat-Savarin, himself a famous epicure, relates the following anecdote: A friend expressed the despair of his life that he oould never get nis “fill of oysters.” “Come, dine with me and you shall have enough,” said the epicure. The friend did, and ate thirty-one dozen oysters as a prelude to the ex- cellent dinner which was served. Downright gluttony is not given frequent exhibition at the table of gentle people these days. It is considered rather nearer correct to affect a small appetite, such as requires the temptation of dainty dishes. This is, however, very frequently a small bit of deception, but it has merit, even though it leads those who resort to it to supplement meals taken in public, in the privacy of their own pantries. Duty of Housewife.—In regard to this whole matter of gluttony it is the duty of the good housewife to keep down the appetite of her husband. Particularly is this necessary in tne cases of well-to-do professional and busi- ness men. In the families of mechanics earning low wages such a warning is almost wholly unnecessary, but it may be said of most men in good circumstances that they eqj: too freely of rich food. If men would begin careful and systematic physical culture in early youth and con- tinue the practice through life, good health would be the result. Exercise.—Beyond the age of forty—at a period when so many are physically lazy—the superior value of exer- cise is apparent; but ordinarily, this is just the time when the hygiene of athletics is neglected. There is no reason why a punching-bag, rowing-machine, pulley-weights and other apparatus should be relegated to college boys and clerks. But having done a good deal of work in his time it is almost impossible to persuade a business or pro- fessional man, turning forty, to give any sort of attention to physical culture if such training has been previously neglected. Hence, it is the duty of a woman to keep from her husband all rich compounds that will ultimately ruin his digestion. High Feeding. — High feeding is occasionally neutral- ized by hard exercise; but in the absence of the latter it is mischievous in the extreme. If your husband will stand the treatment, begin by switching off from the heavy THE EVIL OF OVER-EATING. Eviis of Over-eating. 41 breakfast of steak, hot rolls, potatoes, etc., and set before him eggs-on-toast, oatmeal, or any other of the many excellent breakfast foods now. Effects.—The effects of over-eating—or what is equally bad, injudicious eating—are clearly perceived in the case of a man who trains for some athletic event. In really fine condition indigestion is great loss of power. A strong member of a college crew, “hard as nails,” was utterly unfit to pull his oarblade through the water on the four- mile journey down the Thames River, at New London, simply because of indiscretion in eating a few nights be- fore. This shows the importance oi diet. Napoleon is said to have lost the battle of Leipsic because of a fit of indigestion brought on by unusual indulgence. It is con- ceivable that a business man may lose a tempting contract, or a professional man an important cause for the same reason. Nor is this all. Financial Aspect.—The financial aspect of the case is worthy of our consideration. By taking off a little here and a little there; by reducing condiments and sauces, expensive desserts and creamy compounds to a minimum, the grocer’s account will be a complete surprise at the end of the month, while the husband’s health as well as his pocketbook will show gratifying results. I know of a family whose members almost unconsciously fitted into this simpler way of living, until eventually the butcher and the baker received barely two-thirds of their former divi- dends. And each inmate of the household could almost have taken an oath that nothing had been subtracted from the menu, so gradual had been the shrinkage. Advice to Weary Women.— Let some of the women who are brainweary with devising tempting dishes for the good man of the house take this matter to heart, and if they are able to change their husbands from gourmands to athletes a ripe old age is not unlikely. On the other hand, those of full habit who give un- checked and hearty indulgence to their appetites, should always keep in mind the words Shakespeare puts into the mouth of sweet “Portia’s” wise maid: “They are as sick that surfeit with too much, as they that starve with noth- ing.” Two Meals a Day.—Many have an erroneous idea that if they eat often and a little at a time their body is better nourished and their strength better kept up by so doing. There never was a greater mistake made than this constant lunching, the advice of many doctors to do 42 Evils of Over-eating,. so notwithstanding. We have known some oi" the worst cases of dyspepsia brought on by this very habit. We knew a young man, a clerk in a fancy grocery store, who was constantly nibbling from this and that, first candy, then cheese, crackers, fruits and other edibles, indulged in until he never wanted a square meal, and in a few months became a chronic dyspeptic. He was thoroughly cured, however, in a few weeks by a rigid adherence to two meals a day and not even taking the least thing between meals. We have now in mind many cases of greatly im- proved health and those who have regained perfect health by strict conformity to the two-meal system. For tlie Aged.—Especially for people over fifty years old and for those of sedentary habits would we recommend this system of eating, as it gives the digestive organs the needed rest they must have in order to properly and thoroughly digest and assimilate the food which goes to make a healthy body and give us strength to live. Nature intended that we should eat to live, not, as is too often the practice, live to eat. A Vegetable Diet. — Many noted physicians have in recent years recommended a strictly vegetable diet. It is held that a vegetable diet is far better suited to sustain man in health, and enable him to be fully what he was intended to be, than animal food or a mixed diet. This view may be contradicted, but experience has taught us that many persons would have better health if they were to subsist upon a vegetable diet rather than to partake so largely of flesh. Life Prolonged. — Ur. Lambe, a noted English physi- cian, says that life is prolonged in incurable diseases about one-tenth by vegetable diet. He has observed no ill consequences from the relinquishment of animal food. The apprehended danger of the change is only a scare, the danger being all the other way. While many may not agree with this opinion, a practical application will demon- strate its worth to all who are sufficiently interested. Er- rors in diet are the great sources of disease. Amendment of diet is the great basis of recovery. Medicines may re- lieve or suspend the majority of diseases, but medicines can never cure without the aid of regimen. Eating When Tired.—Some very severe attacks of in- digestion people bring on themselves by eating heartily when in an exhausted condition. A hearty meal stimu- lates the tired heart momentarily, and so tempts one to fill the stomach inordinately full. Often the hunger of de- Evils of Over-eating. 43 pleted nerves and brain is confused with hunger for more than a moderate amount of food. Self-control is at its ebb, anyhow, when one is very tired. Hence, we need to establish ourselves in a clear idea on this matter, and have it ready for application on occasion. Rest Before Eating.—A very short period of rest puts the system into much better condition for grappling with food. Take a glass of hot milk and sit down for five or ten minutes, no matter how tired and hungry. Then begin to eat slowly, masticating thoroughly. In a little while the vigor of the stomach will return, and if one leaves off at a reasonable point, all will be well. If very tired it is better to make a very simple, light meal, and take some sleep, before attempting to digest all the food required for building up the waste. Will Power.— It requires a good deal of will power to control the appetite at such times, when it seems almost a sort of duty to indulge in anything that relieves the sense of goneness. If one has missed a meal and been long without food, it is even then risky to take suddenly all the food one can hold. The over-hungry stomach cannot do as much as the stomach that is just fairly hungry. It is much better in such a case to take a little, give it time to be dissolved, and then take more. A good deal depends on the sort of work that has been done and the physical vigor of the individual. Brain Work.—Where severe brain work has been done to bring one to the “tired-and-hungry” condition more care is required in eating, especially with a person of delicate organization. Prof. Draper used to emphasize the fact that any highly organized animal or man was liable to injury by abuses which an animal or man of coarser organization could suffer with apparent impunity. He instanced the well-known cases in which halfwitted or stupid men are known to indulge in practices that would promptly wreck a man of high nervous organiza- tion, and yet without seeming to suffer. 44 Evils of Over-eating. H. M. Apples, sweet 1 30 “ sour 2 00 Beans, pod, boiled 2 30 Beef, fresh, rare, roasted...3 00 “ “ dried 3 30 " “ fried 4 00 Beets, boiled 3 45 Bread, wheat, fresh 3 30 “ corn 3 15 Butter (melted) 3 30 Cabbage, with vinegar, raw.2 00 “ boiled 4 301 Cheese (old, strong) 3 30 j Codfish 2 00i Custard, baked 2 45! Ducks, domestic, roasted 4 00| “ wild, “ ....4 30! Eggs, fresh, hard boiled 3 301 “ “ soft “ 3 00! “ “ fried 3 30! Goose, roast 2 00! Lamb, fresh, boiled 2 30 Liver, beef, boiled 2 00 Milk, boiled 2 00 “ raw 2 15 Parsnips, boiled 2 30 TIME REQUIRED FOR DIGESTION. H. M. Mutton, roast 3 15 “ bioiled 3 00 “ boiled 3 00 Oysters, raw 2 55 “ roast 3 15 “ stewed 3 30 Pork, fat and lean, roast 5 15 “ “ “ bailed ...3 10 “ “ “ raw 3 00 Potatoes, boiled 3 30 “ baked 2 30 Rice, boiled 1 00 Sago “ 1 45 Salmon, salted, boiled 4 00 Soup, beef, vegetable 4 00 “ chicken boiled 3 00 “ oyster “ 3 30 Tapioca, boiled 2 to Tripe, soused, boiled 1 00 Trout, fresh, boiled or fried.1 30 Turkey, domestic, roast 2 00 “ wild, roast 2 18 Turnips, boiled 3 30 Veal, fresh, broiled 4 00 “ “ fried 4 30 Venison steak, broiled 1 35 HINTS FOR ALL KINDS OF PEOPLE. Hints for the Thin. Eat slowly and masticate thorougnly. Do not over-eat. Eat at regular intervals. Do not eat heartily when fatigued or over-heated. Rest whenever possible twenty minutes before and twen- ty minutes after dinner. Exercise regularly. Do not bathe after eating, for at least two hours. Do not exercise physically or mentally for at least a half-hour after eating. Live outdoors as much as possible, sleep and rest as much as you require. Avoid worry and cultivate a cheerful disposition. Hints for the Stout. Vary your occupations as much as possible. Sleep in well-ventilated rooms. Avoid crowds and close atmosphere. Bathe freely. Cultivate mental as well as physical activity. Do not over-eat. Tea and Coffee. 45 Drink liquids sparingly with meals, freely one hour before or two hours after meals. Avoid fatigue. Avoid sugar and starchy foods. Hint to All. Eat only what agrees with you. WHY DO WE DRINK IT? TEA AND COFFEE. That fragrant cup of tea, the still more alluring cup of coffee, or the delicious and enticing cocoa or chocolate— what is it makes them each and all so indispensable to their votaries? One says, “I drink tea because it is so refreshing, it rests me when I am tired.” “I take coffee for the reason that I can’t do without it,” another honestly confesses; and “I drink chocolate because it is so soothing,” explains a third. Not Essential to Health.—These beverages, physiolo- gists declare, are in no sense to be considered as food or as essential to health. They partake of the nature and effects of alcohol, that is, they are stimulating, exhilarat- ing, sometimes sedative, but never nourishing, and they are taken for a similar reason that the whisky drinker takes the still more stimulating liquor. All are unnatural props and false supports seeming to afford strength and in reality giving none. Disease Producing.—One of the most common causes of dyspepsia and nervousness is the immoderate use of tea and coffee. These drinks contain a poison which, al- though not fatal in small doses, nevertheless produces a decidedly injurious effect. While chocolate and cocoa are less powerful, they produce the same effects. The tea and coffee drinkers say “Oh, it doesn’t hurt me. I’ve taken it for years.” But the end is not yet, and when the reckoning is suddenly summed up, there is a painful and fatal deficit, and when it is too late to change the habits of a lifetime, the sad fact becomes apparent that these indulgences in strong tea and coffee are not conducive to the best results. Water the Best Drink.—Many have found a cure for dyspepsia, nervousness, sick headache and other diseases in discarding tea, coffee and all their substitutes. After all has been said that can be said in favor of these drinks it remains true that nature’s drink, pure water, is best. 46 Conditions of Health. The organs which are the great sources of health—the organs of purification and invigoration, are to a great extent, within our reach and control. These are the skin, the lungs and the stomach. We can keep the skin clean, warm, and active. We can breathe, plentifully, of pure air, night and day. We can live on simple, natural, health- ful food, enough and not too much. We can drink the purest water we can get. These are the chief necessaries of life, and conditions of health. Value of Health.—No man can enjoy life, or perform its duties worthily, without health; nor can a man give what he does not possess to his posterity. Health is above gold and rubies. Better give a child a good constitu- tion than all other wealth. Ignorance.—Great masses of people are ignorant of the laws and conditions of health. Multitudes are suffering from diseases that could easily be prevented. The reme- dy for ignorance is useful knowledge, the remedy for poverty is industry and economy, the remedy for disease is a knowledge of the laws of health. Economics of Health.—Think of the vast number of physicians, surgeons, medical men, chemists, hospitals and dispensaries, all living on disease—disease that in many cases occurs through the evil habits and vices of the people. Good, simple, natural habits of living give health and long life, so that many persons may pass through life from the cradle to the grave without sickness or pain, without doctors or drugs. All disease is un- natural and preventable. Wealth and Position are not necessary to a high degree of health and a low death rate. Health is in the reach of all if poisonous narcotics, spiritous drinks, heating condiments and spices, and other poisonous matter are barred out of the system and the great purifying organ of the body—the skin—is kept free, clean, and its pores open by frequent bathing. Health-Purity.—Purity of birth is the source of health. There have been many holy souls in very sickly bodies who are martyrs, killed by ignorance, or by generations of unwise or wicked ancestors. Again, no one can main- tain or regain health without purity of thought, and conse- quent purity of life. To have a sound mind in a sound body, both must be pure and chaste. Chastity is a con- dition of health. CONDITIONS OF HEALTH. Conditions of Health. 47 State of Society.—It is a sad reflection upon civilization to assert, that the more cultivated and refined man has become, the more sickly and diseased he is found to be. The Creator never designed that any of the powers of the human constitution should suffer from use. It is man’s privilege to improve not only his moral and in- tellectual powers, but his bodily also. Savage Nations.—When we witness the health and the greater power of endurance that exist among many of the savage nations, and when we consider that even they violate many physiological laws, we are led to reflect upon what might and what will yet be, in that age when enlightened man shall learn how to live in obedience to the Creator’s laws. As certainly as the world stands, such a time will yet come, distant although it may yet be. It is generally acknowledged that occupation exerts an important influence on bodily health. Some occupations tend to build up the system and to maintain for many year* robust and enduring health, while others are in their very nature unhealthful. Let us notice the ad- vantages, and disadvantages as well, of the leading occu- pations. The Farmer.—The farmer has the most healthful em- ployment. He has an abundance of pure air and is usually not necessitated to expose himself to storm and rain. His regular habits and labor in the open air give him a good appetite, digestion, and capacity for sleep. His brain is not worried or overtaxed. Some of the disadvantages of farmer life are small and illy ventilated bedrooms, over-heated and unventilated rooms in win- ter, and abuse in the way of diet in eating too much and in the use of tea, coffee, and tobacco. Aside from these abuses, the farmer’s life, more than any other, tends to longevity. Don’t be in a hurry, young man, to leave the farm, you may live to rue the day of your leaving it. Machinists, and all whose occupation exposes them to an atmosphere loaded with dust, are liable to irritation and inflammation of the respiratory organs, resulting in asthma or consumption. lilacksmiths are exposed to dust and the intense light of the fire which often injures the eyes. Masons and Plasterers are liable to injury from dust and from the caustic quality of lime. OCCUPATIONS. 48 Conditions of Health. Painters suffer from the action of lead and from the fumes of the spirits of turpentine which they constant- ly inhale. Painters are rarely advanced in years. They should be paid double ordinary wages, if health is to be measured by money. Miners are injured by want of light, dampness, foul air, and the particles of dust to which they are exposed. Soldiers have some advantages over other occupations, but in time of peace they suffer from a lack of some- thing to do, and become dyspeptic and in time they are often subjected to exposures and irregular habits. The life of the soldier does not tend to longevity. Tailors suffer much from dyspepsia and from consti- pation. Plenty of exercise in the open air would greatly improve their condition. Seamstresses, on account of small pay, close hours, and entire neglect of exercise, are to be pitied much more than tailors. Clerks, Accountants, and Copyists are often suffering from want of light, bad air, and a too close application to their work. A frequent changing of position is de- sirable, the standing position is much more favorable to health than the sitting position, provided only one position can be chosen. Convicts are as a class free from disease and are often cured of dyspepsia by the plain food and regular habits required of them. Epidemics very seldom scale prison walls, although they may prevail in prison localities. This fact ought not to create a longing to be within prison walls, but is a powerful* argument in favor of simplicity of food, regularity of habits and employment, and tem- perance in all things. Idlers.—Idleness is not conducive to health, happiness, or longevity. He who has no regular employment is in- clined to despondency and dyspepsia. Man in his healthiest and happiest state has regular employment. The retired farmer who enjoys life most and lives longest is the one who regularly keeps himself engaged at some- thing that gives exercise to his mental and bodily powers. Both extremes of idleness and of overwork should be avoided, but the more baneful results are the products of idleness. Richter says, “I have fire-proof, perennial enjoy- ments called employments.” Wisdom and Beauty in Rest. 49 WISDOM AND BEAUTY IN REST. Good Health .—In these days of ten-minute-a-day read- ing, or half-hour studying societies for improving the mind, how many women make it a point to spend certain “minutes” in rest to improve t-eir nerves and their beauty? Good health is of vastly more importance than intellectu- ality, for of what comfort to its possessor, or to any one else, is the most brilliant mind which lives in a weary or nervous body? Sheer weariness causes more trouble in the world than it ever gets blamed for. A rested per- son, other things being right, is a pleasant one; while a tired person, under whatever other advantageous circum- stances, is almost sure to be cross. Many a family wrangle has started from a few sharp words caused by overstrained nerves. Personal Appearance.—It is natural—and perfectly right —for a woman always to consider her personal appearance of great importance. That fact should cause the subject of rest to find favor, as those who are always a little overtired never look well. Their faces assume a worried, frowning expression, a..d wrinkles, gray hairs, dull eyes and sallow complexion follow in natural succession. The Best Rest.—Would you keep your fresh com- plexion, and plumpness, and bright eyes? Then rest! Rest often, and rest in the right way. L o not insist that change of occupation is rest. There is no greater delu- sion. It is nothing of the kind. It simply varies the kind of fatigue—adds another different i*1 location. The best rest, the only real rest, is found in a recumbent posi- tion. No one can stand or sit without holding com- paratively taut some muscles, and the tension tires them and the nerves by sympathy. To rest, lie down on some- thing entirely comfortable, and relax every nerve and muscle as much as possible. This is not altogether easy to do at first, but “practice makes perfect.” The rest of it is wonderful—in fact, the whole secret of rest lies in the one word: relaxation. Notice a baby’s or an animal’s complete relaxation while it sleeps. Five minutes at a time several times a day—and more if possible—of such rest will certainly add to length of life and happiness. False Economy.—Many people think that they cannot afford to lie down in the daytime, or if they do that they must improve the time by reading. It is a false idea of an economy of time. Neither the reading nor the resting is well done; and so the time spent is practically wasted. But to take little rests—lying down—does not waste time; it is time invested in a way that pays big dividends. 50 Laughter LAUGHTER A GREAT TONIC. Keeps the Spirit Buoyant, the Heart and Face Young. “I presume if we laughed more we should all be hap- pier and healthier,” writes Edward W. Bok in the Ladies’ Home Journal. “True, we are a busy and a very prac- tical people. And most of us probably find more in this life to bring the frown than the smile. But, nevertheless, it is a pity that we do not laugh more; that we do not bring ourselves to the laugh, if need be. Best Medicine.—We all agree that a good laugh is the best medicine in the world. Physicians have said that no other feeling works so much good to the entire human body as that of merriment. As a digestive, it is unex- celled; as a means of exp ding the lungs, there is nothing better. It keeps the heart and face young. It is the best of all tonics to the spirits. It is, too, the most en- joyable of all sensations. Better Friends.—A good laugh makes better friends with ourselves and everybody around us, and puts us into closer touch with what is best and brightest in our lot in life. It is to be regretted, then, that such a potent agency for our pe onal good is not more often used. Not Expensive.—It costs nothing. All other medicines are more or less expensive. ‘Why,’ said an old doctor not long ago,‘if people fully realized what it means to themselves to laugh, and laughed as they should, ninety per cent, of the doctors would have to go out of busi- ness.’ Probably when we get a little less busy we shall laugh more. For, after all, the difference between gloom and laughter is but a step. And if more of us simply took a step aside oftener than we do, and rested more, we would laugh more. Laughter, liot Giggling.— By laughing I do not mean the silly giggle indulged in by some women and so many girls and boys, too. There is no outward mark which demonstrates the woman of shallow mind so unmistakably as that of giggling. There is no sense in the giggle; no benefit to be derived from it. It makes a fool of the person, and renders every one about uncomfortable. A Healthful Nature.—But just as the giggle is the out- come of a small mind, the hearty laugh is the reflection of a healthful nature. What we want is more good laughers in the world—not more gigglers.” Cure for Blues. 51 WHY DON’T YOU LAUGH? Why don’t you laugh, young man, when troubles come, Instead of sitting ’round so sour and glum? You cannot have all play, And sunshine every day; When troubles come, I say, why don’t you laugh? Why don't you laugh? ’Twill ever help and soothe The aches and pains. No road in life is smooth; There’s many an unseen bump, And many a hidden stump O’er which you’ll have to jump. Why don’t you laugh? Why don’t you laugh? Don’t let your spirits wilt, Don’t sit and cry because the milk you’ve spilt; If you would mend it now, Pray let me tell you how: Just milk another cow! Why don’t you laugh? Why don’t you laugh, and make us all laugh, too, And keep us mortals all from getting blue? A laugh will aways win; If you can’t laugh, just grin— Come on, let’s all join in! Why don’t you laugh? Few women, and men as well, can honestly say that they have never had the “blues.” One sometimes sees a cheery soul who will deny all knowledge of “doldrums,” but she is usually a woman possessed of remarkable health and full of business interests, or one who literally has no time for moping. Such a woman is proof against any foolishness of the sort. But foolishness or not, if things go wrong, and if one feels tired and worried and discouraged, one is prone to become despondent and imaginative and out of sorts with the world, and it is then we have to look for that silver lining. Usually a good, brisk walk will bring it to our notice. The physical exercise and mental distraction one finds in the open air will sweep away the cobwebs of the brain as nothing else can. As a race, we Ameri- cans are not fond of walking. We exercise too little. We worry too much. We take life too hard. We wear ourselves out in the pursuit of rest. A long, vigorous walk every day is the best tonic for mind and body, and, an almost invariable panacea for the “blues.” A CURE FOR THE BLUES. 52 Lhanty. FEEDING THE UNFORTUNATE POOR. Charity, Happiness, and Length of Hays. Gently to hear, kindly to judge.—Shakespere. lie hath a tear for pity, and a hand Open as day for melting Charity. —Shakespere. Then gently scan your brother man, Still gentler, sister woman ; Though they may gang a kennin' wrang, To step aside is human. —Burns. 1. Charity is a golden chain that reaches from heaven to earth. It is the brightest star in the Christian’s character, Without it our religion is like a body without a soul; out friendship a shadow of a shadow. 2. The rich should have charity for the poor and the poor should have charity for the rich, for to-morrow the poor may be rich and the rich poor. It has been so in all ages and will continue to be so as long as man lives. 3. Those who cultivate benevolence and charity in their heart will always find enjoyment in the prosperity of others. Sleep. 53 They will find more to cheer and more to enjoy, for a miserly soul is the most miserable of all of God’s created beings. In the home of charity there is happiness, and happiness is conducive to health. 4. How sweet are the hands that are reached out to re- lieve distress; how balmy the influence and virtue of those who try to alleviate the suffering of the poor! Cultivate benevolence, for it is a home virtue and a household beauty. Beware of those people who never remember the needy or have nothing to offer for charity. And let all remember who have been blessed with abundance, that it is not at all uncertain but their children or their chil- dren’s children will beg for bread. Therefore deal gen- erously with the poor, and you will be happier and healthier and live longer for it. 5. Every good hearty laugh in which a man indulges tends to prolong his life, as it makes the blood move more rapidly and gives a new and different stimulus to all the organs of the body from what it does at other times. So let us have all the joy we can. SLEEP. Sleep, in order to be beneficial, must be healthful and profound. Sleep produced by artificial means relieves the mind of its activities, but it is neither invigorating nor re- freshing, and is of very little value. Conditions.—Great care should be taken to have the room and bedding comfortable and clean. Sleep on an elastic mattress rather than a feather bed, and make sure of warm feet. If exercise and rubbing will not warm them, try the hot and cold foot-bath, alternately. A hot water bottle is better than cold feet. A window let down an inch from the top insures a change of air with no draft. A cool room is best. Take the position that gives most comfort, and sleep with the mouth shut. Avoid overheat- ing any part, but especially the lower portion of the spine. If a stomach-cough comes on after going to bed, drink a glass of cold water. To allay a cough from bronchitis, wring half a towel out of cold water, and spread it two thicknesses over the chest, covering with the dry part. In most cases, it will arrest the cough at once, and give quiet sleep. As a rule no invalid should eat within four hours of bedtime. Not Disturbed.—The sleeper should not be disturbed until he wakes of his own accord. This, of course, will 54 Sleep. not apply to lazy persons, and those in danger of contract- ing bad habits in this respect. Growing Children should, if possible, be permitted to sleep at will. Retiring at an early hour will generally break the tendency to bad habits in respect to rising. The Need of Sleep.—Why can some men sleep at will, and some “nervous” men, too, while others, sometimes very “heavy” men, with apparently immovable nerves, are tortured by insomnia? Why, too, do some men seem to obtain sufficient rest with five hours’ sleep, while others require nine? Do some men “sleep slow,” as Mr. Smed- ley jocularly argued in one of his amusing stories, or do they actually require more sleep? We cannot answer the question any more than the doctors can, but we agree on one side of the subject most heartily with the “British Medical Journal.” Popular Prejudice. — The popular prejudice against sleep works infinity of mischief. There are plenty of slug- gards even among the cultivated class, but the sleep slug- gard is in that class a very rare specimen. The Educated.—The tendency of the educated is to wakefulness, and the man who does intellectual work and exhibits what his friends think a disposition to over- sleep, is obeying a healthy instinct. Sleep recuperates him, and he knows it. The popular notion that a young man who works with his head, yet sleeps for nine hours, is a sluggard, is popular nonsense. No man whose brain is active and who does not drink ever sleeps more than is good for him. Early Sleep.—One hour’s sleep gotten before midnight is worth two after the midnight hour is past. If those troubled with nervous prostration would try the experi- ment and thus avoid late suppers their nerves would soon relax and the system would soon regain its normal con- dition. No one can have perfect health without the neces- sary sleep of from seven to ten hours every dav, and from three to five of these should be put in before twelve o’clock at night. Unaired Sleeping-Rooms.—Headache, nervousness, and a long list of evils follow in the wake of unaired sleeping- rooms. Drafts cause equally undesirable complications. Beds should not be placed in the direct line between win- dows and doors. Some prudent housewives have four small screws placed on the window sashes, two at the top on each side and two below them, about five inches. When the window is lowered to this depth every night, Sleep. 55 a sort of screen made of veiling is fastened by means of strings to the screws. This permits fresh air to enter freely, but prevents a strong wind from blowing against the sleepers. How to Induce Sleep.—Lengthen the respiration—in. other words, breathe slower by taking deeper breaths and expiring the air slowly—and think of the slow rise of the chest, etc. These two things will bring sleep, but why? Slower breathing, of course, means lessened bodily activi- ty, so that is simple. But how does thinking of the chest induce sleep? Thinking of a thing implies that our bodily as well as mental gaze is fixed on it; to gaze on one’s chest the eye- balls must be directed downwards. Those who suffer from insomnia and continually go over the events of the past day (as such do), will find on personal examination that their eye-balls are directed upwards; “to think” it is almost imperative such' should be the case; direct the eyes downwards, and keep them so, and “thinking” is not so easy. It has been recommended that the imagination should conceive the breath issuing from the nostrils; this breath has no shape or form, and hence is, perhaps, a better “object” than the chest. Years ago I learnt to do this, though I did not then know the explanation. Practice no longer necessitates my conceiving such objects as the breath or chest, or feet, or bed-foot, or anything below the level of the eyes. I can compel my eye-balls to turn down at will. It was not easy to get into at first—far from it; but I was determined to drop the bromide, and chanced to hear of this suggestion. I am now the envy of friends; though over fifty, I sleep for eight hours and sometimes ten, and a most refreshing sleep, too. Dreams do not—they cannot—trouble one who sleeps; only “out-of-sortedness” will cause dreams or broken sleep. I know the plan is a good one. BICYCLE EXERCISE. Bicycle Exercise.—To get the real benefit a bicycle can give, don’t race, or attempt phenomenal distances. Walk up the severe hills, i. e., those (depending on the person), which cause the slightest inconvenience in breathing. Avoid going with riders who are stronger than you, as you are then about certain to overdo. Sit erect. Wear loose woolen clothing. Go, if possible, into an interest* 56 Be Good to Yourself ing country, so as to have occasion for little detours afoot, off the road, and so vary the exercise. Go alone if you can not with some one who will stop and rest when you feel like it. Think deliberately of the house you live in—your body. Make up your mind firmly not to abuse it. Eat nothing that will hurt it; wear nothing that dis- torts or pains it. Do not overload it with victuals or drink or work. Give yourself regular ana abundant sleep. Keep your body warmly clad. At the first signal of danger from the thousand ene- mies that surround you, defend yourself. Do not take cold; guard yourself against it; if you feel the first symptoms, give yourself heroic treatment. Get into a fine glow of heat by exercise. Take a vigorous w7alk or run, then guard against a sud- den attack of perspiration. This is the only body you will ever have in this world. A large share of the pleasure and pain of life will come through the use you make of it. Study deeply and diligently the structure of it, the laws that should govern it, and the pains and penalties that will surely follow a violation of every law of life or health. BE GOOD TO YOURSELF. AS I GROW OLD. If need be, take my friends, my dole of wealth, Take faith, and love, and hope, take youth and health; But while I live, dear God, blight'not the flower Of reason in my brain! Leave me the power To string together, on fine threads of gold, My fairest thoughts, as I grow gray and old. Causes of Premature Deaths, 57 RIPE OLD AGE. WHY SO MANY PEOPLE DIE BEFORE THEIR TIME. 1. According to the sacred writings of King Solomon, human life has been limited to three score and ten. 2. It is a fact easily ascertained by observation that those people who live to be seventy, eighty, ninety or one hundred years of age have not been of the wealthier classes. People who live what is called high life, eat late and highly stimu- lating suppers, with irregular hours of rest and sleep, seldom reach that era of life known as old age. Highly seasoned food, champagne, and midnight banquets are not the in- vigorating influences that preserve the health, 3. The persons who live to old age have never sown many wild oats in youth, they have lived a steady and regular 58 C auses of Premature Deaths. life, eating plain food and retired without allowing the cares of the. day to interrupt their rest or sleep. 4. Highly seasoned food, and luxuries of any kind al- ways tend to excesses which produce premature decay. For some years past, reported deaths from “ Heart Failure ” have become frequent and fashionable among practicing physicians, and perhaps the report may have been true, but not the whole truth, for it is probable that in nine cases out of ten the heart failure was secondary and brought on by an ineffectual effort of the stomach or alimentary tract to cast off indigestible matter clogging the way, caused by excesses of over-eating or over-nervous strains. 5. Bright’s disease, that most miserable misnamed dis- ease. If statistics could be kept showing the real cause of all deaths occurring between the ages of forty-five and sev- enty-five, the result in all probability would prove that more than half fall victims to disease engendered by stomach dif- ficulties, brought on by too high li ving, excesses in both eat- ing and drinking. 6. The habit of constipation is another serious obstacle in the way of long life, Its progress is slow and so insidi- ous as to beguile the sufferer into the belief that it is not pernicious or worthy of attention ; and so apprehension is lulled, while the foundation of some fatal chronic disease involving important organs is being laid. 7. When troubled with constipation it is usual to resort to purgatives, which afford temporary relief, but usually have a tendency to confirm the disease. Injections are sometimes used with no better results, for besides being a bungling remedy they have no permanent influence in over- coming the habit. Bread made of unbolted rye or wheat meal is an excellent remedy, but not being in common use few patients can be sure of getting it regularly, especially if engaged in active pursuit, as many are. Before the habit is firmly established, eating fruit deserts at dinner every day is apt to afford some relief, and if there is no habit of consti- pation it may act as a preventive. Baked apples are excel- lent for constipation. Eating a fair-sized baked apple (warm or cold) at the beginning of each meal three times a day, has cured many very obstinate cases of constipation. It is a very palatable and cheap remedy, and much more certain and effective than strong drugs. 8. To suggest the methodical use of cold water as a beverage in the absence of thirst, as a means of augmenting the chances of longevity, might seem to render one liable to be called a crank, if not a lunatic, but nevertheless the idea Causes of Premature Deaths. 59 claims a physiological origin, and is well supported by ex- perience.- Solid and dry as the human body appears, water constitutes more than three-fourths of its bulk, and all the functions of life are carried on in a water-bath. And al- though the sense of thirst may be trusted to call for a draught of cold water when required, that offers no reason why we may not be benefited by it in the absence of thirst. 9. Drinking cold water as a beverage between meals is surely very conducive to health and increases the chances of long life. People rarely drink anything between meals, and all the liquid is taken with the meals, this surely with- out question is very injurious to the digestive organs. It is not natural for animals to drink while eating. Man is the only exception. Food should be thoroughly masticated and not washed down with tea and coffee or water. 10. If people would take a good drink of water just before retiring and a good cool glass the first thing in the morning on rising, drink once or twice between meals during the day, the present rate of mortality would be greatly reduced, and there would be much less sickness. The habit of self- indulgence and exposure, the result of swilling beer and other alcoholic stimulants at irregular hours, are productive of more disease than any other agency. II. Don’t be afraid to work; few people are injured by hard work if they take but proper care of their body. More people die from want of ex- ercise than from over- exercise. “Pure water, temper- ate habits and hard work are the best friends of man.” “Better hunt in fields for health unboug.ht, Than fee the doctor for a nauseous draught.” —Dryden, Gladstone, a man hale and vigorous at the age of 86 years. 60 Cleanliness. CLEANLINESS. Cleanliness.—The Dutch are the cleanliest people in the world, and the latest published statistics show that Holland, in proportion to its population, is the most moral nation on the globe. It is very easy to find a direct con- nection between the cleanliness of a people and their moral standard. Tidiness.—Of all the external aids to a moral life none is so potent as tidiness. An untidy man or woman soon becomes a moral sloven. Let a man be careless of his surroundings, of his companionships, of his dress, his gen- eral appearance and of his bodily habits, and it is not long before the same carelessness extends into the realm of his morals. Oar Surroundings.—We are all creatures of our sur- roundings, and we work and act as we feel. If a man lives in a home where carelessness or untidiness in his dress is overlooked, he very soon goes from one inex- actitude to another. He very quickly loses himself. The moral fiber of a man, fine of itself, can soon become coarse if the influence of his external surroundings is coarse. I believe thoroughly in the effect of a man’s dress and habits of person upon his moral character. I do not say that neatness of appearance and cleanliness of person constitute the gentleman or the man of honor. But I do say that they are potent helps. And I would like to em- phasize the importance of this belief upon the women of our homes. For it is given them to be an important fac- tor in these helps to the betterment of the world’s moral- ity. Business Men.—The average American man is a busy creature, and amid the larger business affairs which absorb him he is apt to be neglectful of smaller things. And these smaller things generally take the form of a neglect of per- sonal habits. Woman’s Influence.—Here is where the wife, mother or sister comes in. The American woman is very largely responsible for the appearance of our men. The bet- ter the appearance of our men the higher will be the stand- ard of morality, the more potent our influence as a nation. I have often looked at men in business and wondered where their wives were when they left home. Unshaved, practically unwashed, save for a few splashes of water in the face, with either frayed or soiled linen, with clothes unbrushed or shoes unblacked, they appear at their places of business. Cleanliness. 61 Developed or Neglected.—Now a man rarely works better than he looks; certainly never better than he feels. And if a man feels unkempt, the work he does will probably be of the same grade. If, on the other hand, he feels clean, he works clean. The feeling of the worker inevitably communicates itself to his work. It is not that the majority of men are, by nature, unclean. The desire for cleanliness is born in every human being. It is simply a question whether it is developed or neg- lected. Late Rising.—But, rising late, some men devote fifteen or twenty minutes to dressing, gulp down what passes for a breakfast, and rush off to their business. Now, no man, I care not how dexterous he may be, nor how simple his dress, can make himself look decent in fifteen minutes. I have heard of men who boasted that they could, and did it every morning. But I have yet to see one who did not show the results of the achievement (?) on his person. Either he is unshaved, or, if the razor is not one of his implements of necessity, the bath is neg- lected, his shoes lack polish, or his clothes look as if they had been thrown on instead of put on. Small Things.—Many men laugh at what they call these “small things.” They will tell you that “in busi- ness such things are not noticed,” that “they cut no figure,” or that “it is only the fop who regards these things.” But cleanliness of body and neatness of ap- pearance are noticed in business. More than that, they are a distinct factor in a man’s success. There is a great difference between the neatly-dressed man and the fop. We are too apt to go to extremes in this belief. Tidy Appearance.—The man of tidy appearance is an important factor in the atmosphere of his office; the fop passes for what he is—nothing. Because a man is neat in his dress he is not necessarily a fop. There is a happy and sensible medium. A man is not to be dubbed a “crank,” a “feminine man” or a “fop” who is careful of his appearance at all times. Neatness is a current coin in business, and the man who refuses to believe it or is regardless of it makes a fatal mistake. A Better Business Man.—The man who makes a point of keeping himself clean, and whose clothes look neat, no matter how moderate of cost they may be, works better, feels better, and is in every sense a better business man than his fellow-worker who is disregardful of both his 62 Cleanliness. body and dress, or either. He works at a distinct ad- vantage. The external man unquestionably influences the internal man. The Morning' Batli.—I would give far more for the work done by a man who has the invigorating moral tonic of a morning bath and the feeling of clean linen than I would for the work done by a man who scarcely washes, and rushes into his clothes. Where the bath- tub has as yet not made its appearance, the vigorous morning “rub-down” is a substitute within the reach of every man. A Hasty Beginning.—A man begins his day badly when he hurries and rushes at the beginning of it. The men who have tried both ways know best how potent a factor in their lives is a reasonable time of leisure between their rising and their departure for business. The time spent upon our bodies is never wasted; on the contrary, it is time well invested. A machine of metal and steel must be clean before it can do good work. So, too, the human machine. A disregard of the body and disorder in dress soon grow into moral slovenliness. The temper which governs our care of ourselves and our appearance soon becomes the temper where moral things are concerned. A Bad Habit.—Inexactitude grows easily and rapidly. It soon becomes a habit in all things. Life travels more quickly on the downward grade than it does on the upward path. It is so much easier to be neglectful of small things than it is to be regardful of them. But, all the same, it is a wise woman who, careful of the small things about the life of the men of her home, keeps her husband, son or brother up to his highest standard. Her labor will come back to her tenfold. Task INot Easy.—Such a policy is not easy of accom- plishment in some cases. There are men who resent what they choose to call the “interference” of their wives in matters purely personal. But the things of best results in this world are always the most difficult ones to acquire. Slovenliness is a hard habit to cure. But it can be cured. And the most arduous campaign where a man’s cleanliness and neatness are concerned is worth the results once they are attained. Many men grow careless simply from forgetfulness or habit. A mere reminder of their duty to themselves is often all-suf- ficient. Bathing. 63 BATHING. Bathing.—More and more the Americans are becom- ing known as a bathing people. The most moderate house of the working-man now has its bathing room. In homes of more liberal outlay the bathroom connects with the sleeping-room. Servants in such homes are also given their own bathroom. Old-fashioned houses are having a bath put in. New hotels are built with bathrooms at- tached to the majority of their bedrooms. On every hand, the bath is becoming a national institution. Greater strides have been made in sanitary plumbing than in any part of the domestic machinery. The influence with us has been for good, and it is extending to other nations. England’s Advance.—While the English still use the “hip-baths” in their rooms they are gradually beginning to adopt the bathrooms. All the new houses and hotels in England have private bathrooms, an unheard-of thing until recently. All over Europe the innovation is being accepted just as surely even though more slowly. And the thousands of traveling Americans who insist upon their bath in the morning have brought about this change. Even in France, where the bath is considered more of a luxury than a necessity, the adoption of the bathroom is becoming apparent. 64 Bathing, When and How.—Dr. Cyrus Edson, ex-President of the New York Board of Health, writes concerning bath- ing: “A cold douche or any form of shower bath should not be used when a person is tired or exhausted from any cause, as the reaction on which the shock depends for its beneficial effect does not follow effectually when the system is tired. The result of the shower in such a case is apt to be internal congestion, which may be disastrous. It does not follow, however, that a perspiring person should not bathe until cooled off. As a matter of fact, if the per- son is not exhausted, the fact that the pores are open is rather advantageous than otherwise, as the reaction is enhanced and will probably follow more energetically. Not Near Meal Time.—A bath should never be taken within two hours of a hearty meal. The first effect of immersion in warm or in cold water is to derange seriously the digestive process if that is progressing at the time, and by a physiological effect that naturally follows, to unbalance or derange the whole nervous system. The re- sult of this is extremely dangerous to the bather. There are numerous instances of severe illness and even of death caused by bathing while the stomach was full.” Danger After Meals.—Sudden immersion of the body in cold water after a meal and while the process of diges- tion is going on may be attended with danger; at such a time the abdominal system is the seat of intense physio- logical congestion and the accumulation of blood in it is suddenly thrown back toward the nervous centers, and the consequence may be a disorder resulting in death. Beauty in the Bath.—For a beautiful bath, which is very luxurious, the temperature of the water should be from 70 to 75 degrees, and the bath should be of daily oc- currence. With this should be used the bran and almond- meal bags, which can be had from any druggist. One for much less expense can make them at home by mixing well one and one-half pounds of clean, new bran, and one-half pound of pulverized orris root, three-quarters of a pound of almond meal, and five ounces of grated white Castile soap. Make seven-inch cheesecloth bags, and put about four ounces into each one, sewing them firmly at the edges, using one for each bath, just as you would a sponge, without soap. The bran and almond-meal bags are luxuries, not necessities, in the bath, and while they add softness and fragrance, will not do away with the necessity of scrubbing in order to produce cleanliness. Beautiful Women.—The world’s most beautiful women Bathing. 65 from Greek and Roman days down to the modern Turkish seraglio, have always been of those countries where bath- ing and anointing have been brought to the perfection of a fine art. Patting (not rubbing) with soft cloths wet in “April Snow-water or June rain-water,” combined with Pears’ soap or some of the best “buttermilk” brands, then softly patting again with a dry cloth, ought not to injure the texture or bloom of the loveliest wild-rose complexion. But it must not be forgotten that the whole body needs daily treatment, also, since good circulation is one of the secrets of good coloring. No Fixed Rule.—It is impossible to give any rule about bathing which will apply to all persons. Each in this must be a law unto himself. In nothing does the de- sire, so common among mankind, to have others conform to the rule of life adopted by one’s self, so often show itself as in the advice given on the subject of baths. You hear some strong man, who delights in the bracing shock of cold water when he rises from his warm bed, not only dilate on the value of the bath taken as he takes it, but seriously advise others to adopt his rule—those others, be it understood, being persons who could not possibly stand the shock of a cold bath. Again, you will hear a man who resorts to the Turkish bath three or four times a week, and derives great benefit therefrom, urge his friend to follow his example, when such a system of bathing would probably prostrate the friend. Personal Feelings.—The number and temperature of the baths, when they are taken merely for the purpose of cleanliness, must be regulated by the personal feelings of the bather. It may, however, be said that every one can take baths in some form, and emphatically every one should. Cannot Bathe Too Often.—As long as the result of bathing is not to weaken the bather we can practically say a person cannot, when in health, bathe too much. Physical Culture.—I have spoken of the hygienic value of the bath, but I have said nothing of the physical pleas- ure to be derived from it. Every one knows the delicious feeling of cleanliness, the glow of the skin, and the general sense of robust health which follow a good bath. What is more delightful than the exhilaration of a swim in salt water? These results are a part of the experience of all, but it must not be forgotten that in these very physical pleasures there is a distinct hygienic effect. 5 66 Bathing. Oiir Girls.—Yonr skin and your eyes, my dear girl, constitute the thermometer that tells whether you are well, physically, or not. If the first has little spots upon it, is dull to look at, and feels dry, and the second has a glazed appearance, with yellowish whites, then be sure it is time to think whether you are living rightly from the physical standpoint. Now, what does your morning bath amount to? Po you dab over your face, whirl the cloth around your neck, carefully bathe your hands, and then go out of the bathroom fully satisfied that you are quite clean? There are thousands of girls who consider this all that is necessary, and yet, as the old darky mammy would say, '"That’s nothing more than a lick and a promise.” The Morning Bath.—I do not recommend for any girl ir this country a perfectly cold bath. American women ar® inclined to be nervous and are not over-strong, conse- quently the wisest thing to do is to plunge into water that is tepid, and which, when one gives one’s self a thorough rubbing, will not cause the much-to-be-dreaded cold. This morning bath is taken fcr cleanliness, and it is the only way, unless, indeed, one stands up and is carefully sponged, by which one can be sure of perfect physical sweetness? Use soap? Plenty of it. But this soap does not need to be of an expensive kind, and the wise girl is that one who chooses the simplest quality and one that is not scented. Hot Hath.—A hot bath, which is desirable at least once a week, should be taken at night, and the tired girl will be surprised to find, not only how restful it is, but how per- fectly delicious her own body feels when she lies down and her eyelids gradually fall over the eyes weary of look- ing all the day long. Wash Cloth.—The cheap napery that is sold makes a good wash cloth, for you must remember that, while the sponge is desirable in the bath, something more than a sponge is required to make one absolutely clean. By-the- bye, a light quality of flannel, one combining cotton with wool, is also desirable for a cloth. It is only after one has grown accustomed to the morning bath that one realizes all that it means, how. in the best way, it wakens one up, mentally and physically, and starts one out ready to begin the work of another day. A Hot Hath Brings Sleep.—Suppose a person be tired out by overwork of any kind, to feel nervous, irritable, and worn, to be absolutely certain that bed means only tossing for hours in an unhappy wakefulness. We all know this Bathing. 67 condition of the body and mind. Turn on the hot water in the bathroom and soak in the hot bath until the drowsy feeling comes, which will be within three minutes; rub yourself briskly with a coarse Turkish towel until the body is perfectly dry, and then go to bed. You will sleep the sleep of the just, and rise in the morning wondering how you could have felt so badly the night before. The bath has saved many a one from a sleepless night, if not from a severe headache the next day. A Healthful Practice.—As a rule, every person should take a daily bath—some kind of a wash all over the body. After the teeth, face, neck and hands have been cleansed it is a good practice to take a sponge or towel bath, fol- lowed by a vigorous rubbing with a rough towel. It is a good rule to first wet the head. Systematic Bathing is undoubtedly the best of all pre- ventives against all ordinary diseases and equally so against epidemics, as the following facts from official au- thority clearly show: During the fatal visitation of the cholera in Paris and Lyons in 1832, out of 16,218 sub- scribers to the public baths only two deaths among them could be traced to cholera. Comment is unnecessary. The Skin.—The entire skin with its immense network of nerves and myriads of pores, should be made and kept clean by daily bathing and friction. A hot rubbing bath, with soap, may be followed by a pouring or sponging with cold water; then dry with towels and plenty of rub- bing. Patients.—All patients need some kind of bath daily—a washing of the whole body with sponge, towel, the hands or in any convenient manner. Persons who chill may be first washed with warm water and then quickly sponged over with cold. A brisk rubbing will not fail to bring on a reaction and a toning up of the nerves. The Cleansing Bath.—This should be taken at least once a week. With sponge or towel or the hand apply warm water over the body. Then soap until there is a perfect lather. Then water and soap and finish with a sponge or towel bath of cold water, followed by a good rubbing with dry towels. The Towel Bath.—This can be taken when one can get a pint of water and two towels. Fold one towel and dip it into the water. Squeeze out some so that you do not wet the floor. Wash face and head as far as you can reach, and the two arms, then more water and wash the front of the Dody and the thighs. Now open the length of the towel wet all the middle portion, and, taking it by the two 68 Bathing. ends, pass it over the neck and saw all down the back, fold in four and have another dash down in front and finish with legs and feet. Now wipe dry, and rub briskly all over with a dry towel, the rougher the better. Prevention Against Colds.—A daily towel bath, which can be taken in any carpeted room, without spilling a drop of water, is an excellent prevention against cold, helps the appetite and digestion, and is a good means of preventing constipation. Reaction. — Within a reasonable time after a bath the body in all its parts should become naturally warm. If this is not the case the bath has done no good. Exercise.—Exercise should be taken after the bath until circulation is fully restored. Where this cannot be done friction by rubbing should take its place. 1. Bathe at least once a week all over, thoroughly. No one can preserve his health by neglecting personal clean- liness. Remember, “Cleanliness is akin to Godliness.” 2. Only mild soap should be used in bathing the body. 3. Wipe quickly and dry the body thoroughly with a moderately coarse towel. Rub the skin vigorously. 4. Many people have contracted severe and fatal dis- eases by neglecting to take proper care of the body after bathing. 5. If you get a good reaction by thoroughly rubbing in a mild temperature, the effect is always good. 6. Never go into a cold room, or allow cold air to enter the room until you are dressed. 7. Bathing in cold rooms and in cold water is positively injurious, unless the person possesses a very strong and vigorous constitution, and then there is great danger of laying the foundation of some serious disease. 8. Never bathe within two hours after eating. It injures digestion. 9. Never bathe when the body or mind is much ex- hausted. It is liable to check the healthful circulation. 10. A good time for bathing is just before retiring. The morning hour is a good time also, if a warm room and warm water can be secured. 11. Never bathe a fresh wound or broken skin with cold water; the wound absorbs water, and causes swelling and irritation. 12. A person not robust should be very careful in bath- ing; great care should be exercised to avoid any chilling effects. PRACTICAL RULES FOR BATHING. All the Different Kinds of Baths. 69 ail tbe different Unnfcs of ;J6atbs* anb 1bow to prepare Ubem. THE SULPHUR BATH. For the itch, ringworm, itching, and for other slight skin Irritations, bathe in water containing a little sulphur. THE SALT BATH. To open the pores of the skin, put a little common salt into the water. Borax, baking soda or lime used in the same way are excellent for cooling and cleansing the skin. A very small quantity in a bowl of water is sufficient. THE VAPOR BATH. 1. For catarrh, bronchitis, pleurisy, inflammation of the lungs, rheumatism, fever, affections of the bowels and kid- neys, and skin diseases, the vapor-bath is an excellent remedy. 2. Apparatus.—Use a small alcohol lamp, and place over it a small dish containing water. Light the lamp and allow the water to boil. Place a cane-bottom chair over the lamp, and seat the patient on it. Wrap blankets or quilts around the chair and around the patient, closing it tightly about the neck. After free perspiration is produced the patient should be wrapped in warm blankets, and placed in bed, so as to con- tinue the perspiration for some time. 3. A convenient alcohol lamp may be made by taking a tin box, placing a tube in it, and putting in a common lamp wick. Any tinner can make one in a few minutes, at a trifling cost. THE HOT-AIR BATH. t. Place the alcohol lamp under the chair, without the dish of water. Then place the patient on the chair, as in the vapor bath, and let him remain until a gentle and free perspiration is produced. This bath may be taken from time to time, as may be deemed necessary. 2. While remaining in the hot-air bath the patient may drink freely of cold or tepid water. 3. As soon as the bath is over the patient should be washed with hot water and soap. 4. The hot-air bath is excellent for colds, skin diseases, and the gout. 70 All the Different Kinds of Baths. THE SPONGE BATH. 1. Have a large basin of water of the temperature of 88 or 95 degrees. As soon as the patient rises rub the body over with a soft, dry towel until it becomes warm. 2. Now sponge the body with water and a little soap, at the same time keeping the body well covered, except such portions as are necessarily exposed. Then dry the skin carefully with a soft, warm towel. Bub the skin well for two or three min- utes, until every part becomes red and perfectly dry. 3. Sulphur, lime or salt, and sometimes mustard, may be used in any of the sponge-baths, according to the disease. 1. The foot-bath, in coughs, colds, asthma, headaches and fevers, is excellent. One or two table-spoonfuls of ground mustard added to a gallon of hot water, is very beneficial. 2. Heat the water as hot as the patient can endure it, and gradually increase the temperature by pouring in additional quantities of hot water during the bath. THE FOOT BATH. A tub is arranged so that the patient can sit down in it while bathing. Fill the tub about one-half full of water. This is an excellent remedy for piles, constipation, headache, gravel, and for acute and inflammatory affections generally. THE SITZ BATH. Place a little vinegar in water, and heat to the usual temper- ature. This is an excellent remedy for the disorders of the liver. THE ACID BATH. R Sure Cure for Prickly Heat. 1. Prickly heat is caused by hot weather, by excess of flesh, by rough flannels, by sudden changes of temperature, or by over-fatigue. 2. Treatment.—Bathe two or three times a day with warm water, in which a moderate quantity of bran and common soda has been stirred. After wiping the skin dry, dust the affected parts with common corn starch. Vegetables and Fruits. 71 Water cress is a remedy for scurvy. Carrots for those suffering with asthma. Asparagus is used to induce perspiration and purges the blood. Turnips for nervous disorders and scurvy. Spinach is useful to those suffering with gravel. Lettuce is useful for those suffering from insomnia. Blackberries as a tonic. Useful in all forms of diarrhea. Cranberries for erysipelas are used externally as well as internally. Bananas are useful as a food for those suffering from chronic diarrhea Walnuts give nerve or brain food, muscle, heat and waste. Pine kernels give heat and stay. They serve as a sub- stitute for bread. Apples supply the higher nerve and muscle food, but do not give stay. Oranges are refreshing and feeding, but are not good if the liver is out of order. Dried figs contain nerve and muscle food, heat and waste; but are bad for the liver. Green water-grapes are purifying (but of little food value); reject pips and skin. Blanched almonds give the higher nerve or brain and muscle food; no heat or waste. Blue grapes are feeding and blood purifying; too rich for those who suffer from the liver. Juicy fruits give more or less the higher nerve or brain, and some few, muscle food and waste; no heat. Prunes afford the highest nerve or brain food; supply heat and waste, but are not muscle-feeding. They should be avoided by those who suffer from the liver. Honey is wholesome, strengthening, cleansing, healing and nourishing. Pieplant is wholesome and aperient; is excellent for rheumatic sufferers and useful for purifying the blood. Lemons for feverish thirst in sickness, biliousness, low fevers, rheumatism, colds, coughs, liver complaints, etc. Celery is invaluable as a food for those suffering from any form of rheumatism; for disease of the nerves and nervous dyspepsia. Figs are aperient and wholesome. They are said to HEALTH IN VEGETABLES AND FRUITS. 72 Vegetables and Fruits. be invaluable as a food for those suffering from cancer. They are used externally as well as internally. Salt to check bleeding of the lungs, and as a nervine and tonic for weak, thin-blooded invalids. Combined with hot water is useful for certain forms of dyspepsia, liver com- plaints, etc. Fresh ripe fruits are excellent for purifying the blood and toning up the system. As specific remedies, oranges are aperient. Sour oranges are highly recommended for rheumatism. Tomatoes are a powerful aperient for the liver, a sov- ereign remedy for dyspepsia and indigestion. Tomatoes are invaluable in all conditions of the system in which the use of calomel is indicated. Raw beef proves of great benefit to persons suffering from consumption. It is chopped fine, seasoned with salt and heated by placing in a dish in hot water. It as- similates rapidly and affords the best of nourishment. Peanuts for indigestion; they are especially recommend- ed for corpulent diabetes. Peanuts are made into a whole- some and nutritious soup, are browned and used as coffee, are eaten as a relish, simply baked, or are prepared and served as salted almonds. Eggs contain a large amount of nutriment in a compact, quickly available form. Eggs, especially the yolks of eggs are useful in jaundice. Beaten up raw with sugar are used to clear and strengthen the voice. With sugar and lemon juice, the beaten white of egg is used to relieve hoarseness. Onions are almost the best nervine known. No medi- cine is so useful in cases of nervous prostration, and there is nothing else that will so quickly relieve and tone up a worn-out system. Onions are useful in all cases of coughs, colds and influenza; in consumption, insomnia, hydrophobia, scurvy, gravel and kindred liver complaints. Eaten every other day they soon have a clearing whiten- ing effect on the complexion. Apples are useful in nervous dyspepsia; they are nu- tritious, medicinal, and vitalizing; they aid digestion, clear the voice, correct the acidity of the stomach, are valuable in rheumatism, insomnia, and liver troubles. An apple contains as much nutriment as a potato in a pleasanter and more wholesome form. Health Rules. 73 PRACTICAL HEALTH RULES. 1. It is no doubt a fact that health is at the command of most people. If people are sick, it is generally their fault, and not their misfortune. It is the violation of the laws of health that produces disease. 2. The average life in America would be about eighty years if proper care were taken of the mind and body; at present it is only thirty-four years. 3. To avert cold feet, wear two pairs of stockings, one pair of cotton or silk, the other of wool, and the natural heat of the feet will be preserved if they are kept clean. 4. Late hours and anxious pursuits exhaust the system, and produce disease and premature death. Therefore the hours of labor and hard study combined should be short. 5. Be moderate in eating and drinking; eat simple and plain food, avoid strong drink, tobacco, snuff, opium, and every excess, and your life will be lengthened many years. 6. A mild temper, and a serene and placid disposition will preserve health and lengthen life. 7. Never eat at irregular intervals. Regularity of meals is a necessity if dyspepsia and other forms of indiges- tion are to be avoided. Some persons are continually munching cakes, apples, nuts, candies, etc. This prac- tice cannot be too severely condemned. 8. Never overload the stomach. Eating too much is about as bad as swallowing the food whole. The stomach is unable to digest the food, and it consequently ferments and produces disease. 9. Late suppers should always be avoided. Persons who indulge in hearty suppers never secure as sound sleep as those who eat lightly early in the evening. 10. Food should always be of good quality. Stale veg- etables, which have lain in the market and withered for a long time, or fruit that is not perfect, is very injurious to the health. 11. One of the most essential things to health is a regular and vigorous system of bathing. Remember that '“Cleanliness is next to Godliness.” 74 Disease. DISEASE. Disease is a departure from health and is not a natural condition. If all the causes of disease could be avoided man might expect to live on healthfully from youthful vigor to a good old age. Although we may not be able to live free from bodily ailments, yet the voluntary habits of the individual affect the health conditions more than all other agencies combined, and in this respect we manu- facture our own diseases or preserve our existing state of health. Kinds.—Disease is either acute or chronic. An acute disease lasts but a short time and then terminates in health or death. A chronic disease comes on more slowly and lasts for a long time. Some diseases are acute in the be- ginning and develop into a chronic nature. Acute diseases are much more easily cured than chronic. Epidemic.—An epidemic disease attacts a number of persons at the same time, such as fever, smallpox, cholera, when they prevail to a considerable extent in any locality. Contagious.—A contagious disease is one that is com- municated, directly or indirectly, from one patient to another. Infectious.—A disease is infectious when it requires positive contact to cause it to spread from one person to another. The itch is an infectious disease. Hereditary.—An hereditary disease is one transmitted from parent to child, from ancestor to descendant. Malignant.—This is applied to a disease that takes on a severe, obstinate, and unfavorable form, while a mild dis- ease yields readily to curative powers. Extermination.—Dr. Abernethy, of London—a man of scientific ability—says, “Simplicity and abstemiousness in our dietetic habits wall exterminate a growing disease, but to exterminate both the disease and the doctor we must first exterminate the purveyor and the cook.” It is mani- fest that ad of our diseases, all pains and aches, all forms of sickness are produced by violations of the laws of our being, directly and indirectly, most of these being con- nected with dietetic abuses, with such as are produced by the use of intoxicants, tobacco and opium. BENEATH THE FINGER NAILS. Beauty and attractiveness demand that great care be bestowed upon the finger nails. But besides this, danger may be lurking beneath the nails in the form of bacteria. 75 How to Tell Infectious Diseases. The idea that there is danger in being scratched by another person has no significance as far as the nail itself is concerned. The danger lies not in the nail, but in pos- sible bacteria under the nail, so that a self-inflicted scratch may be as bad as any other. Biting the finger nails is a bad habit, for there is the risk of swallowing the germs of some infectious disease. Tfie nails have a tendency to gather particles of dust and dirt that may be full of germs. The best method of cleans- ing the nails is with a brush and plenty of soap and water. A slight scratch with a pin or needle under the nail has often resulted in introducing germs that have brought on the painful felon or whitelow. How to Tell Contagious Diseases and How Long They are Infectious. The following points will help to determine the nature of a suspicious illness: Disease. Rash or Eruption. Appearance. Durat’n in days. Remarks. Chicken- pox. Erysipelas.. Measels Scarlet Fever. Seall-pox .. Typhoid Fever. Small rose pimples changing to vesi- cles Diffuse redness and swelling Small red dots like flea bites Bright scarlet, dif- fused Small red pimples changing to vesi- cles, then pustues Rose-colored spots scattered 2d day of fever or after 24h’r’s illness 2d or 3d day of illness 4th day of fever or after 72 hours’ illness. 2d day of fever or after 24 hours’ illness. 3d day of fever or after 48 hours’ illness. 11th to 14th day 6-7 6-10 8-10 14-21 22-30 Scabs from about 4th day of fever. Rash fades on 7th day. Rash fades on. 5th day. Scabs form 0th or 10th d’y.fall off about 14th. Accompani e d by diarrhoea. Disease. Symptoms appear. Period ranges from Patient is Infectious. Chicken-pox Diphtheria Measels* Mumps Rotheln Scarlet Fever. Small-pox TyphoidFever.. WH’OP’G-CO’GHt On 14th day “ 2d day “ 14th dav “ 19th day “ 14th day ‘‘ 4th day “ 12th day “ 21st day “ 14th day 10-18 days 2- 5 days 10-14 days 16-24 days 12-20 days 1- 7 days 1-14 days 1-28 days 7-14 days Until all scabs have fallen off. 14d’s after dis’pear’ce of membr’ne Until scali’gandco’gh have ceas’d. 14 days from commencement. 10-14 days from commencement. Until a scaling has ceased. Until all scabs have fallen off. Until diarrhoea ceases. Six wks. from beginning to wh’op *In measels the patient is infectious three days before the eruption appears. •fin whooping-cough the patient is infectious during the primary cough, which may be three weeks before the whooping begins. 76 The Wonderful Revelations of the Microscope. H?e Wonderful Revelations of the Microscope. The Discovery of the Invisible Assailants of Health. The microscope has revealed a new kingdom of invisible life. The air we breathe, the water we drink, the air above us and the earth beneath us, are filled with countless myriads of little bodies, known as “microbes,” “bac- teria,” “bacilli,” etc. They are the most insidious, relentless and powerful enemies to human life, and destroy more lives than war, famine, fire, mur- der, shipwreck, and all other casualties combined. There is scarcely a disease known to mankind which is not due to the entrance of these “ microbes” into the body. Disease is simply the mani- festation of their presence. They feed upon the blood and tissue until de- stroyed, or death destroys their victim. All acute contagious diseases, such as small-pox, chicken pox, scarlet fever, typhus fever, measles, influenza, whooping cough, hydrophobia etc., are the results of living microbes which have gained access to the blood or tissue. Another class of microbes, says Dr. Samuel Hart, are called miasmatic contagions. The germs are propagated in dis- eased persons, but, as a law of their further development, they must undergo one change outside of the body, in some decom- posing organic body, before they can again produce their pecu- liar disease in healthy persons except by inoculation. T yphoid fever, yellow fever, cholera, diphtheria, acute consumption, erysipelas, etc., belong to this class of disease. When the microbes originate entirely in decomposing mat- ter, continues Dr. Hart, the diseases caused are intermittent fever, remittent fever, continued malarial fever, etc. How Microbes or Bacteria Attack the Body. 77 HOW MICROBES OR BACTERIA ATTACK THE BODY. Lock-Jaw Bacteria. Microbes gain access to the human body principally through the mouth, but they may also effect an entrance through a wound, or even an invisible breach of the skin’s surface. They set up a disease, each after its kind, by lighting up a fire of inflammation in the place where they take up their quarters, and by manufacturing poisonous pro> ducts which intensify the mischief. Pursuing their advantage, they scatter themselves throughout the body, using the blood-vessels as convenient channels for the purpose. Taking the lungs as an illustration, when a microbe which engenders consumption gains a footing in those organs, it first “squats” so to speak, in one spot, and proceeds to cul- tivate the ground it has found, in its own way. The deadly seed is sown and a crop of “tubercles” is the result; these slowly ripen to pursue the metaphor, and then rot, the con- sequence being the complete destruction of the structure of the lung at that point. 78 How to Destroy Microbes. HOW TO DESTROY MICROBES. The person, as well as the house and yard, must be kept clean. Cold water is, of course, most useful; but every man, woman and child ought to take a hot bath about once a week, and frequent changes of underclothing should be made. Still more important, perhaps, is the character of the drinking-water we consume, for ninety-nine cases out of a hundred of typhoid fever are due to contaminated drinking-water. Boiling for half an hour will make water sufficiently pure for practical safety, which can not be said of filtering alone. Indeed, if a filter can not be cleaned, instead of being a blessing it is a curse, and a serious source of danger. There appears to be but one satisfactory filter in the market, and it is not altogether adapted for use in private houses. If there has been sickness in the house, additional pre- cautions ought to be taken. The paper on the walls of the sick-room should be removed and burnt; the walls and ceiling should then be washed with a solution consisting of one part of bichloride of mercury to 1,000 parts of water. This germ-destroyer, often called corrosive subli- mate, is a deadly poison, and must be handled with great care. All bed-linen and other clothing from the room oc- cupied by the sick person should be boiled for no less than three iiours, and to every four gallons of water used for this purpose one pound of sulohate of zinc may be added. Cats and dogs are a serious source of danger if they have been permitted to roam around promiscuously at their own sweet will, as they carry the germs of disease with them, and quite frequently convey most serious dis- orders not only to children, but to grown persons. As there is no satisfactory method of sterilizing tnese ani- mals, it is best to have none of them about the house un- less they can be kept within bounds. Fresh air, pure water, and sunshine are the deadly microbe’s worst enemies, and attention to a few simple hygienic rules will enormously lessen the chances of dis- ease, while, if a few simple precautions, such as those already mentioned, are neglected, the probability of some microbic disorder attacking some member of the house- hold is consiuerably increased. How to Disinfect a Room. 79 HOW TO DISINFECT A ROOM. We present our readers with an abstract of a recent lecture by J. H. Kellogg, M. D. The best means to disinfect a room which has been occupied by a consumptive or a person suffering from any other infectious disease is to burn sulphur in it. To do this, take a dishpan and place a flat plate in the bottom of it, and on this set a kettle containing the proper quanti- ty of sulphur mixture—equal quantities of sulphur and charcoal. Fill the pan with water so that it comes half wray up on the kettle. Then turn alcohol or benzine on the mixture, ignite and get out of the room as speedily as possible. Alcohol is much the best to use, and two or three ounces will be sufficient for several pounds of sul- phur. Let the room remain closed for twenty-four hours. Previous Preparation.—The room should be prepared previously by having every crack about doors and win- dows tightly pasted or stopped up. The object of using water is that the heat of the Kettle will cause evaporation and send moisture out into the room, for the spores being very tenacious of life, dry sulphur fumes are not sufficient to kill them all. In the dry state the product is simply oxide of sulphur, but when water is added we have sulphuric acid, which is powerful enough to kill the spores as well as the germs. Sufficient Quantity.—It is of the utmost importance that a sufficient quantity of the sulphur be used to make the work effective. I have seen people attempt to disin- fect a large room with a handful of sulphur barely suffi- cient to disinfect a dry-goods box. It amounts to nothing whatever. Ascertain the size of the room, and burn three pounds of sulphur for every 1,000 cubic feet of air. Take, for instance, a room which is 12 by 15 feet floor measure- ment, and 10 feet high, which gives a cubica' contents of 1,800 feet. This is so nearly 2,000 that it would be best to take six pounds of sulphur to disinfect it. Chloride of Lime.—Some people distribute a handful of chloride of lime about, which gives a sanitary smell, but is really of no value. Many strange notions as to disinfec- tion prevail, and all sorts of valueless recommendations are going the rounds of the papers. For instance, I called upon a patient once and found a tub of water under the bed, and it was explained to me that it was for the purpose of absorbing germs. Others will set powdered charcoal around on trays, or a little chloride 'of lime on a 80 How to Disinfect a Room. saucer. Some people seem to imagine that the germs are going to hunt up the disinfectant and destroy themselves. A strong solution of copperas will kill all the germs it touches, but not the spores or seeds of the germs. Half a pound of chloride of lime to a gallon of water makes a good disinfectant to destroy germs in excreta, provided the chloride of lime is good, but the most of it is poor, having lost its disinfectant properties. Corrosive Sublimate.—Another excellent disinfectant is corrosive sublimate, but it is too dangerous for common use, unless kept under lock and key. It is best used in connection with permanganate of potash, one drachm of each to a gallon of water. This will make a reddish or purplish solution, and if marked poison, and handled with care, will be dangerous chiefly to germs. This solu- tion is equal to about one part in a thousand of each, and the corrosive sublimate will destroy the germs, and the permanganate of potash will destroy the odors as well as furnish coloring matter. A solution of corrosive sub- limate alone is colorless, odorless, and nearly tasteless, which facts greatly increase the risks of using it. About one part in 20,000 is sufficient to kill germs, but to dis- infect excreta it is necessary to use a strong solution, the bulk of the disinfectant equaling that of the excreta. Clothing.—For disinfecting the clothing from the bed and the patient, soak for four hours, either in a solu- tion of corrosive sublimate and water or the same length of time in a two per cent, solution of carbolic acid. The latter is to be preferred for general purposes, for it will not affect the texture, while corrosive sublimate will shrink flannel clothing and make it harsh. Walls and Floor.—A solution of corrosive sublimate may be used to disinfect a room by washing the walls and floor in it, but the permanganate of potash must be left out from this as well as from the solution for disin- fecting clothing, for it will stain. To set any of these things in a room does no good; a disinfectant must be dis- tributed to be available. A Good Disinfectant.—Dr Stone says: “All authorities, I believe, are agreed in giving the preference to chlorine, which may be evolved by mixing in a bottle two table- spoonfuls of common salt, two tablespoonfuls red lead and one-half a wineglassful of strong oil of vitriol in a quart of water. The bottle should be kept cool, tightly stopped and in a dark place. A little of this fluid exposed in a saucer, sprinkled on the floor, or soaked in sheets of Sanitation 81 old linen and hung about the rooms, rapidly destroys effluvia. Green copperas (sulphate of iron) one pound, dissolved in a gallon of water, is another very excellent agent, and the same may be said of the fumes of sulphur (sulphurous acid) for unoccupied rooms. Chloride of lead solution is another potent fluid; it is cheap, involves very little trouble, is instantaneous in its effect and per- fectly safe. Indeed, any of the above will be found to destroy the rankest compound or villainous smell that ever offended the nostril.” Copperas.—The very best disinfectant and deodorizer known is copperas. A double handful dissolved in a bucket of water and used to wash drain pipes and re- ceptacles of waste material will keep such places above suspicion. The water in pitchers and flower-holders should be changed every day. On attention to such seem- ingly trivial details may hang a human life. Carbolic Acid.—When it is required to use carbolic acid as a disinfectant, it should be mixed with boiling water. This promptly overcomes the usual antagonism between the acid and the water, and converts them into a perma- nent solution which will keep for weeks. Cleanliness.—The maxim “Health is wealth” is not ap- preciated as a truism; more frequently health is only prized as a blessing when it is wanting. The health of the household depends upon the scrupulous cleanliness of the premises more than upon any other one thing. The responsibility for this must largely rest with the house mother, she being the one usually more sensible of any needed change, and so the plainest and simplest exposi- tions of sanitary science should be familiar to her. Drains and Sinks.—The location of drains and sinks should be carefully considered and their condition fre- quently inspected. The drain pipe from a kitchen sink should lead for rods away from the house and let the out- let reach the roots of trees or shrubs which specially delight in moisture, as the willow or the quince. Never use an open box to convey any form of slops. Wood is often used as a conductor pipe, but in a short time it be- comes thoroughly saturated with filth, and thus a breeder of disease and a menace to health. Tile is better than wood, and being porous, much of the moisture oozes out as it passes along. Iron Pipes are good as long as they last, but will rust SANITATION ABOUT THE HOME. 82 Sanitation. AIR CONTAMINATION. The above cat is an illustration of a very common source of disease. At the left hand is shown a honse, the in mates of which are being poisoned by destructive gases laden with disease germs which emanate from the cellar, in which may be seen bins and barrels of decomposing vegetables, and the cess-pool, filled with the accumulations of years The foul gases and germs from the cellar find ready access to the rooms above through the open cellar door, and from the seething cess-pool they ascend to the house through the untrapped drain pipe which communicates with the sink. At the right hand may be seen a house which is protected from cess-pool contamination by means of a trap in the drain pipe. As will be seen, the foul gases pass up through the ventilating pipe into the open air, instead of being drawn up into the house through the kitchen sink. This cut is taken from The Monitor of Health, by permission of the publishers, Good Health Publishing Co., Battle Creek, Mich. Sanitation. 83 in the course of time. Lead is the best and most durable of all, but is also the most expensive. However, if the ex- pense of a lead drainage pipe is set over against a doc- tor’s bill and other expenses incident to sickness, it will be cheap in comparison, and who would consider it for a moment when weighed against the precious life of some member of the family. Disinfectant.—Whatever material is used as a conductor, the drain should be flushed with some good disinfectant solution as often as once a week in warm weather. Cop- peras is as good as anything for ordinary use and has the advantage of being cheap. It can be procured of a druggist for about three or five cents a pound. Dissolve in the proportion of one-fourth of a pound to a gallon of water and use very freely. Plug the outlet and pour enough into the sink to fill the pipe its full length. Use the solution as near the boiling point as convenient, for the reason that a hot fluid is more penetrating than a cold one, an advantage if tile or wood is used. A hot solu- tion is further advantageous as a solvent of whatever waste particles may have lodged at various points or gathered the length of the pipe. Dishwater usually contains more or less grease, and this will be melted and washed out if the disinfectant is poured in hot. Potash, sal-soda and lye may be used instead of copperas. Refrigerators in which food is kept should be kept scrupulously clean and the pipe conveying the drippings from it should be entirely disconnected from the drain- age system of the house. Milk and butter should not be placed near vegetables, especially those having a strong smell. Place a piece of charcoal in your refrigerator. A Home Made Filter.—An eminent sanitarian, Dr. Parkes, has given directions for a home-made filter for drinking water. A large common flower-pot is covered over at the bottom, the opening and all, with a piece of clean flannel or of zinc gauze. Over this put a layer of coarse gravel about three inches deep, and over the gravel a layer of white sand of the same depth. Above the sand put four inches of charcoal, broken in fragments. If pos- sible use animal charcoal. Lay over the top a clean, fine sponge that covers it. or if you have not a sponge, a layer of clean flannel. The top layer, whether of flannel or sponge, is to be made sterile by frequent washing and boiling. Set the filter in a wooden frame, and under it put a clean vessel to receive the water as it comes through the filter. 84 Impure Water. DISEASE GERMS IN DRINKING WATER, AND HOW TO COMBAT THEM. 1. Taking a little filtered beef bouillon, clear as crystal to the eye, and showing under the microscope not a trace of life, let us place it in a glass flask and, boiling it repeatedly to destroy any germs it may contain, set it aside in a warm place with the mouth of the flask open. In a few days the liquid previously so limpid becomes very turbid. If we take a drop and magnify it 1,000 diameters we shall see that the liquid is crowded with life, and the few ounces of bouil- lon contain a vaster population than our greatest cities can boast of. 2. Cohn has seen bacillus in infusions at blood heat divide every twenty minutes. We have calculated this rate for twenty-four hours, and have found that at the end of the first day there would be as the descendants of a single ba- cillus 4,722,366,482,869,645,213,696 individuals ; and though we can pack a trillion (1,000,000,000,000) in a cubic inch, this number would fill about 2,500,000 cubic feet. This is clearly not what they do, but simply what they are capable of doing for a short time when temperature and food supply are favorable. 3. Since the multiplication of bacteria is so favored by the warmth of Summer, it requires special sanitary precau- tion, in order to keep free from disease. 4. Vegetable Refuse or Slop,—If garbage and slops are thrown about the house, you can readily see what millions and myriads of bacteria will form, and how the whole ground will soon swarm with them. They will more or less work their way among the things that must be eaten, or if a heavy rain should come, will easily find their way into the well and contaminate the water. Malaria, typhoid fever, etc., will soon be the result. 5. Sink Holes.—There should be a sink hole for gar- bage, slops and other refuse matter of the house, and this sinck hole should be sufficiently far from the well, so as not to contaminate the water. 6. That sunshine is a germicide as well as a tonic has but recently been proved : if we take two flasks containing the bacillus with spores, and keep one in the direct sun- shine for a long time, while the other, exposed to the same heat, is kept from the sun, we find the sun-exposed spores have lost their virulence, while the others remain. Is there need to further press so patent a lesson ? As bacteria grow best in the presence of considerable moisture, we may ex- 85 Vlg. 69.—Pollution of water by sewage percolating through the soil- The Condition of Many Wells. 86 Impure Water. pect to encounter them in greater abundance in water than in air. Rain water contains 60,000 to a quart, the Vanin four times as many, while the polluted Seine from 5,000,000 to 12,000,000. 7. Remedy for Impure Water.—The minute size of bac- teria renders it very difficult to use any system of filtration and have pure water. If the water is impure there is but one absolutely safe method, and that is boiling. 8. Roiling Water.—No disease germs producing bac- teria can stand boiling for an hour or so. It destroys all vegetable and animal impurities. All doubtful water should be thoroughly boiled. Animals that dwell in our drinking water. The above illustration shows some of the animals we drink in impure water, which is a very prolific source of many diseases. Thousands of wells are so situated that they receive a drainage from filthy and decomposing matter, or are pol- luted by slop holes’ imperfect drains, that are too closely adjacent to the well. Water from many of the wells is unfit for the human stomach, and some of them are as poisonous as Paris green. Impure water may be used for a time without any perceptible injury, but it is only a matter of time when it will develop into typhoid fever, diphtheria and many other diseases. In either case, when well water is used, people should look the location over carefully, to see if the lay of the land THE ANIMALS WE DRINK IN OUR WATER. Impure Water. 87 is such as to allow decomposing matter from the surface of the ground or any other place to soak into the well. If this is the case, it should be abandoned at once if you value life, for it is positively known that thousands have lost their lives by using such water. Every well should be laid up with brick or lime-stone and cemented about four feet from the surface. That will make a safe protection. Heavy rains will often cause water to flow into wells, which has a very bad effect, and often develops disease germs. The most recent scientific authorities are of the opinion that malaria is a water-born disease. In vast malarial districts, it is not the air which the inhabitants breathe, but the water they drink, which brings on the much-dreaded malarial fever. That this is the case in some sections of the land, has been clearly proved by the immunity from fever of such families as depended on fil- tered rain-water, and not on the wells of the country. It has also been noted that horses and other animals, brought into certain sections of the country, thrived well so long as they were housed and drank from the cistern supply of the barns, but sickened and died when left to wander in the fields, and drink from brooks and pools. If this should be clearly proven, it might be possible to stamp out one of the greatest evils of life in some sections of the country. It is not a difficult matter to collect the rain-water in a clean cistern. It should be passed through a filtering medium that is frequently renewed, as it is now known that a filter too long in use becomes one of the most effective means of contaminating the water it is intended to purify. The filter that is clogged up with impurities is far worse than none at all, and this is the condition of a great many cistern filters. As an extra precaution, even the cistern-water ought to be boiled, poured in a clean earthen jar, and cooled in a pure atmosphere. The ice formed from contaminated water is almost as objectionable as the unclean water itself, as a large number of bacteria are undisturbed by frost. Such a jar of boiled water should be daily renewed, as if it is left standing any length of time it will soon take on the same objectionable features as the water of the country. MALARIA AND WATER. 88 Accidents and Evlergtncies. Accidents and Emergencies. HOW TO STOP BLEEDING. 1. Cause. — Bleeding is the result of the rupture of an artery, vein, or other small blood vessel, and may be caused Oy a cut, bruise, or may take place spontaneously. 2. Fainting.—If a person is fainting on account of loss of blood, do but little to rally him, as fainting tends to stop the bleeding. 3. Arterial Bleeding.—If the blood is a bright scarlet color and comes out in throbbing jerks, it comes from an artery, and the fingers must be placed on the wound with considera- ble pressure till band- ages can be applied, or tie a handkerchief tightly around the limb or member above the injury and place a stick in it and turn it until the pressure is suffi- cient to stop the flow of blood. Arterial bleeding is the most dangerous and a physician should at once be sent for. 4. Venous Bleeding.—Venous blood is dark colored and flows continually. It can usually be stopped by pressure Accidents and Emergencies. 89 with the fingers or a piece of linen. The injured parts may be drawn together, and sticking plaster used as soon as the flow of blood ceases. 5. Tight Bandages.—If the limb should become purple, loosen the bandages a little, and if the flow of blood begins again it can be tightened up so as to control it until the physician arrives. 6. Precaution.—If an artery is cut, compress above the wound, and if a vein is cut, compress below. 7- Accidents.—When an accident happens there is usu- ally not much time to decide what is best to be done. Help, to be effectual, must be prompt, and often delay implies further injury or loss of life. It is well to fix in the mind a few general principles of treatment in the more common accidents. When the emergency arises these are recalled instinctively and form the basis of action. The means by which they are to be carried into effect follow naturally and the necessity is met. For simple, superficial cuts nothing more than cold water and lint will be required, the patient remaining quiet. In a lacerated wound, with small streams of blood issu- ing from several points, lint, cold water and ice dripped into the wound, together with a slight pressure over the region from which the blood issues, will be sufficient. Binding a bunch of cobwebs or a handful of flour on the wound, or bathing it in strong vinegar, is sometimes ef- fectual. 90 Accidents and Emergencies. 8. Hemorrhage from the lungs is always alarming, but unless it is very violent, seldom threatens life im- mediately. Raise the head and shoulders slightly with pil- lows. Fill a pitcher with boiling water, pour in a tea- spoonful of spirits of turpentine, and let the fumes be inhaled. Give small pieces of ice and enforce perfect quiet. Blood from the lungs is bright red and frothy, and is coughed or spit up. 9. The Stomach.—Blood from the stomach is dark, mixed with particles of food, and comes in the act of vomiting. The person should be kept perfectly quiet, lying down, and ice wrapped in a cloth or ice bag placed over the stomach. 10. Nose Bleeding.—Epistaxis, or bleeding from the nose, is sometimes very troublesome. Keep the head thrown back, holding a wet cloth or sponge to receive the blood, at the same time raising the arms above the head. Press the fingers firmly on each side of the nose where it joins the upper lip. Place some cold substance, as a lump of ice, at the back of the neck or on the forehead at the bridge of the nose. If these remedies are ineffectual, have a little fine salt or alum sniffed into the nostrils. 11. Ordinary Nose Bleeding may be stopped by snuff- ing cold water up the bleeding nostril. If this fails after a few trials, place a little salt into the water. Fill- ing the nose with a corner of the handkerchief for a few moments is a good remedy; or grasping the nose with the thumb and forefinger, and holding it firmly closed for a few moments, will generally cure the severest cases in a very short time. x. Clean the Wound.—In case of a wound first clean it and wash it thoroughly with warm water, and when the bleeding ceases, bring the edges together, either fastening them with a bandage or court plaster. 2. Sewing a Wound. — If the wound is very wide a few stitches may be necessary. Take a needle and silk thread and oil both nee- dle and thread thoroughly with vaseline or pure lard. Each stitch should be tied into a knot, and should be left at least twenty-four hours before removing. 3. Pieces Cut Out.—If a patch or portion is cut com- pletely away, quickly clean the portion cut away and replace it and keep it in the exact position by court plaster or CUTS AND WOUNDS. Unusual Emergencies. 91 bandages. No time must be lost in the treat- ment of a case of this kind. 4. Stabs. — Stabs are more dangerous than common wounds, and the wound must be kept open and never be closed up until it heals naturally. All persons suffering from stabs should remain quietly in bed until all serious symptoms have disappeared. 5. Gun Shot Wounds.— All wounds of this character are serious and a physician should be promptly summoned. 6. Sprains.—Sprains are the straining of the tendons and ligaments, and require great care and caution in their treatment. The injured member should be kept very quiet and band- aged with warm water. Then apply freely Arnica, Pond’s Extract or the like. UNUSUAL EMERGENCIES. 1. Poisoning.—When poison is swallowed, an excellent remedy is to mix one heaped tea-spoonful of salt and one heaped tea-spoonful of mustard in a glass of water and drink immediately. Then give the whites of two eggs in a cup of coffee. Give the eggs alone if the coffee cannot be readily secured. 2. Treatment of Poisoned Wounds. — Suck poisoned wounds, unless the mouth is sore; enlarge the wound, or if very serious cut out the part without delay, or cauterize with a hot iron. 92 Poisoning. OTHER REMEDIES FOR POISONING. In poisoning by opium strong coflee should be given, the victim being kept roused and awake, if possible, until medical aid be obtained. The antidotes to arsenic are tablespoonful doses of dialyzed iron, magnesia and castor oil. Carbolic acid: Give a tablespoonful of Epsom salts stirred in water, and repeat. Ammonia: Oil of any kind. Oxalic acid: Give chalk, lime, lime-wrater or magnesia freely. Corrosive Sublimate: White of egg and milk in quan- tities. In poisoning by an acid the use of alkalis is indicated, as soda, magnesia, chalk, lime and soapsuds. When the mischief has been wrought by strong alkalis acid must be used, as vinegar, lemon juice or hard cider. When the mucous membrane of the mouth is much in- flamed or destroyed give raw eggs, flour stirred jn water, flaxseed tea, arrowroot, or any soothing drink. Stimula- tion can be applied by means of hot water bottles or bags to the feet and over heart, and by rubbing the extremities. Alcoholic stimulant should be administered very cautiously Fainting is caused by an interruption of the supply of blood to the brain. The head should be lowered immedi- ately. Often laying the person down will revive her with- out other measures. The head may be allowed to hang over the side of the couch for a few moments. Smelling- salts may be held to the nose and heat applied over the heart to stimulate its action. Open a* window or outer door to admit plenty of fresh air, unfasten the clothing to permit free circulation. In severe cases when uncon- sciousness is prolonged, a mustard paste must be placed over the heart; if the breathing stops artificial respiration can be begun. It is useless to try to give stimulants by mouth unless the person is sufficiently conscious to be able to swallow. The attack usually passes off in a few min- utes, but the invalid should be made to lie still and be kept quiet for some time after it. Convulsions in a grown person are always alarming. In children they proceed from a variety of causes, some of wrhich are comparatively unimportant. A fit of indigestion or the irritation from cutting teeth may produce them. They may indicate the commencement of disease, but they are seldom fatal, and while the doctor should be sent for, there is no cause for immediate alarm. Foreign Bodies in Ear, ATose, or Throat. 93 There are few accidents more alarming to a mother than when a child swallows a foreign body. If it has gone beyond reach of the finger no special effort should be made to dislodge it. Nature will prob- ably take care of it if she is not interfered with. Emetics or cathartics may produce disastrous results. The only thing that can be done is to give a plentiful meal of soft food. Foreign Bodies in the Ear.—These do not usually occa- sion much discomfort for a time, and as the passage of the outer ear is closed at the end by a membrane they cannot penetrate farther, and may safely be left until they can be removed by a competent person. When an insect has entered turn the head on one side with the affected ear uppermost and gently pour in a little warm water. When this runs out the drowned intruder comes with it. Water should not be used when a pea or bean has been introduced, because they swell when moist. Foreign Bodies in the Nose.—These may sometimes be drawn out with a bent hairpin. If not easily removed in this way they should not be poked at. A little snuff or pepper may be sniffed in, or the opposite nostril tickled with a straw. The act of sneezing will probably dislodge the substance; if not it should be left for a surgeon to ex- tract. Foreign Bodies in the Throat.—This may be a very serious accident whether it occurs in the windpipe or the food passage. It demands immediate action or the result may be a fatal one. Send for the doctor at once, as he may have to open the windpipe to save the victim’s life. Meantime slap the sufferer on the back between the shoul- ders. Insert the finger as far down as possible to try to grasp the obstruction and remove it. Turn the person’s head downward and slap the back forcibly. If breathing ceases the patient should be laid on the back, the arms pulled upward, the hands resting on the top of the head, then brought down and pressed on the chest, repeating the movements sixteen times in a minute. Strangulation.—When a person is strangling, make him swallow the white of an egg, but do not beat it. This will almost certainly dislodge the obstruction, unless lodged in the trachea. FOREIGN BODIES IN EAR, NOSE OR THROAT. 94 3. Choking,—If badly choked, get upon all fours and cough. 4. Fish Bone in the Throat.—Press the tongue down with a spoon handle so as to be able to look down the throat and with a pair of tweezers remove the bone. If this can- not be done, swallow the whites of several eggs (one at a time), or take a big bite of bread and swallow it; if this fails, send for a good surgeon at once. Sunstroke and Gas Suffocation. 5. Sunstroke.—Remove the patient in the shade, and apply cold water to the head and neck, and a mustard plaster to the feet. Administer strong stimulants. 6. Coal Gas Suffocation.—If the patient does not breathe, produce artificial respiration; place the patient on his face and turn the body gently, but completely, one side and a little beyond; then again on the face and so on alternately. Repeat these movements deliberately and perseveringly, fifteen times only in a minute. There is no accident more terrible than severe injuries from fire. All well-instructed persons know that when a woman’s dress is in flames water is almost useless to ex- tinguish it unless she could be plunged under it. The fire can be put out only by cutting off the supply of air, with- out which it cannot burn. This can be done by enveloping the person in a rug, blanket or any woolen article of suf- ficient size. Baking Soda.—The pain from slight burns is very great. BURNS. Burns. 95 An excellent application is a thick paste of common bak- ing soda moistened with water, spread on a piece of linen or cotton, and bound on the part. This can be kept wet by squeezing water on it from a sponge or cloth until the smarting is soothed. Starch.—A thick coating of starch can be used instead of the soda, or wheat-flour if nothing better can be had, but neither should be applied if the skin is broken. In this case it is better to use vaseline, olive or linseed oil or equal parts of raw linseed oil and lime water. The doc- tor will apply some preparation containing carbolic acid. If the air can be effectually excluded from a burn the pain is relieved. Blister s should be pricked and the fluid absorbed with a soft cloth before applying a dressing. If the cloth adheres to the skin the loose part should be cut away and the patches of material soaked off with oil or warm water. When the injury is extensive the sufferer will be pros- trated and may die from the shock. Heat should be ap- plied to the extremeties and over the heart, and hot drinks given until the doctor comes. Burns From Acid.—In burns from a strong acid the part should be covered with dry baking soda or lime, as the alkali will neutralize the acid. No water should be used, but a dressing of cosmoline or oil applied after the alkali has been brushed off. When the burn has been caused by an alkali an acid must be used. A person recovering from the effects of a burn requires very nourishing food. Whit© ©f Eggs.—A soothing application for burns is to cover them with the white of an egg. This forms a coating over the injured flesh and protects it from the air. Another Remedy.—Some think there is nothing that can equal lime and lard. Take sifted air-slacked lime and mix with lard. Spread on a cloth. If the burn is deep, another plaster should be made at once to lay on. As soon as the lard gets warm it will begin to burn again. Scrape the plaster on and mix in more fresh lime. After the wound quits burning the plasters should be kept on and will heal the sore. Air-slacked lime is valuable and should be kept in the house at all times, as it affords in- stant relief for burns. Magic Cure.—Loose cotton, slightly moistened with lin- seed oil, has almost a magical effect in relieving the pains of severe burns. 96 Broken Bones. A Broken Bone need not be set immediately. This knowledge saves much unnecessary anxiety when the doc- tor cannot be procured at once. The parts must be put in as comfortable position as pos- sible and most nearly corresponding to the natural one. It is necessary to give support above and below the break. Handle the injured part very carefully, not to force the rough ends of bone through the skin. Improvise splints of some kind—two strips of wood, a couple of stout book covers, or pieces of pasteboard. Place on one side when it is a limb that is injured, and bind them in place with handkerchiefs. A long pillow firmly tied will answer the purpose, or in case of injury to a leg it may be fastened to its fellow if nothing better can be done, remembering to tie it above and below the injury. Shoulder-Bone.—When the shoulder-bone is broken place the arm on the injured side across the chest, the hand touching the opposite shoulder, and fasten it in place by passing a broad bandage around the body. Fracture of the Ribs.—In fracture of the ribs pin a towel around the body until the doctor comes. In a simple fracture the bone is broken, it may be, in several places, but there is no deep flesh wound extending to the seat of the injury; when there is such a wound the fracture is said to be compound. When there is a fracture the part is unnaturally movable unless the ends of the bone have been driven together or impacted. Dislocation.—In a dislocation the bone is forced out of its socket at the joint. There is more or less deformity, and it is difficult to move the limb. The last point helps to distinguish it from the fracture. Time is of importance, as the swelling which supervenes increases the difficulty of reducing it or returning the bone to its proper place. Hot applications may be made if the surgeon cannot be had immediately. BROKEN BONES. FOR BARB WIRE CUTS. Take carbolic acid I ounce, water I pint; mix. Apply this to the cut three or four times a day until the cavity gets nearly full with new flesh, and then apply mutton tallow. How to Treat a Drowning Person, 97 Horn to Tpeat a Dpoxxtning Person. Place the patient with face downward, and wrist under his forehead, so that the water can run out of his mouth and throat. Then restore breathing by turning the patient on his right side, and excite the nostrils with ammonia or snuff. Dash cold water upon the face and chest. If this is not effec- tual, turn the patient first upon his face and then upon his back gently, at the same time pressing the back between the shoulder blades gently with the hand. This assists forcing the air out of the lungs, and will stimulate respiration. As soon as breathing is established, apply warm flannels and bottles of hot water to the stomach and feet. Hot water bags can be used instead of hot bottles, if it is convenient. HOW TO CURE A SXAKE BITE. The part bitten swells to enormous proportions immedi- ately, and assumes various colors, and the person bitten will pass from nausea and vomiting to delirium and unconscious- ness. If death does not follow from the first effects, it is likely to follow from the fever and inflammation of the wound. Treatment:—Suck the wound vigorously to withdraw the poison, and stop the circulation with a handkerchief and stick as shown on page 88. In all instances large and fre- quent drinks of brandy or whiskey with a free application of kerosene oil to the wound will prove an effectual remedy. Keep the wound tied up with a bandage soaked in kerosene oil. Give the patient all the liquor he can drink. It is always best to physician as soon as possible. 98 Rabies or Hydrophobia. RABIES OR HYDROPHOBIA. Immediate Treatment for Mad Dog Bite. If a person has been bitten by an animal* suspected to be rabid, he should immediately suck the wound thoroughly. If on an extremity, bind the limb tightly between the heart and wound to encourage bleeding. Cleanse the wound with simple hot water, or a saturated solution in hot water of Boracic Acid, and dress with frequent renewals of the same, or a saturated solution of Boracic Acid in glycerine. When the wound is once thoroughly cleansed, it should be allowed to heal. Fersons who have been bitten by suspected ani- mals should understand that not more than 16 per cent, of persons bitten by dogs, actually rabid, take the disease. The animal should be confined and watched to determine whether it is suffering from the disease, that the treatment of the victim may be decided thereby. It is best to cauterize the wound after cleansing it. Death Gas in a Well. 99 fcEATtf GAS Ifi A WEIill. Horn to avoid it and horn to get rid of it. 1. The gas which produces death in a well is what is called carbonic acid gas. It is much heavier than ail, and conse- quently will always accumulate in the bottom of a well; and If an unsuspecting man goes into it he is at once suffocated, gasps for breath and falls; some one not understanding the cause of the trouble goes down, and he will also become a vic- tim. Many lives are annually lost in this way. 2. To find out whether gas has collected in the well, let down a light, and if it goes out there is a good deal of gas in the well; if it burns dimly when it comes near the bottom, there is sufficient gas to make it dangerous. 3. A very good way for a man who goes down into a well is, to take a candle or a lamp with him, as shown in the above illustration. He must hold the candle considerably below his mouth, or it will do no good. If the light goes out or becomes very dim he should stop at once, for another step might bring him down into the gas, and one breath of this poisonous gas will render him senseless. 100 Benefit of Poultices. 4. To get rid of this gas from the bottom of the well, it can be dipped out with buckets, the same as water, because it is heavier than air. 5. Another method is to take a bundle of straw or shav- ings, and set it on fire.This heats the gas and makes it lighter than air, and it will rise and escape. 6. Another method. Throw slaked lime mixed with water down the sides of the well. This will at once absorb the gas. THE BENEFIT OF TOULTICES. The chief object of a poultice is to supply and to retain heat and moisture for the relief of pain and internal con- gestion. The best poultice is made of ground flax seed, but bread, cornmeal or hominy may be substituted. The greatest benefit of a poultice comes from its heat; therefore great care should be taken to apply it very hot. In order to render a poultice more effective in re- lieving and diminishing deep-seated pain, as in the chest or abdomen, mustard may be added to the flax seed. This does not produce any unpleasant irritation of the skin, and is far better for ordinary purposes than a mustard plaster. In this case the mustard should be carefully mixed with a little warm water and then stirred into the flax seed just before it is spread upon the cloth. The amount of mustard depends upon the intensity of the pain and the age of the person. Poultices after being applied to the body should be covered with either oiled silk or flannel, so that the heat may be retained. A fresh hot poultice should be applied as soon as the first one cools. Poultices should never be made unnecessarily thick or heavy, and they should be frequently repeated. They ought always to be put on warm, and as moist as they can be made, without being so soft as to flow when placed upon the skin. When they become dry and the tempera- ture falls, they can do little if any good, and may possibly do more injury than service. The common poultices are useful in all cases of inflam- mation that cannot be cut short, to assist the process of suppuration and the tendency of matter to the surface. A list of these poultices, and their methods of prepara- tion, should be found in the medicine closet of every home, where, in cases of emergency, they may be ready for hurried reference, when their soothing effects are most needed. How to Make All Kinds of Poultices. 101 MAKING A PORK AND ONION POULTICE. How to SVIake All Kinds of Poultices. A PORK AND ONION POULTICE, GOOD FOR WOUNDS MADE BY RUSTY TOOLS OR NAILS, BRUISES, AND LACERATED WOUNDS. Take raw salt pork and about the same bulk in boiled onions, and chop together thoroughly fine in a wooden bowl and apply warm and bind on about half an inch thick on the injured or wounded parts. BREAD AND MILK POULTICE. Break up wheat bread into small pieces and pour on boiling milk and stir well until the mass is brought to the thickness of mush. Spread upon a cloth and apply to the surface intended to be poulticed. 102 How to Make Poultices. FLAXSEED-MEAL POULTICE. Place the ground flaxseed in a basin and pour on boiling water, mixing it thoroughly, so there will be no lumps. Spread it a quarter of an inch thick upon folded cloth and lay over it a piece of cheese-cloth. Apply as needed. Moisten the powdered slippery-elm bark with hot water, spread and apply as directed for flaxseed-meal poultice. SLIPPERY-ELM POULTICE. YEAST POULTICE. Take about one pound of oatmeal and add to it one-half pint of yeast and heat the mixture until it swells. Apply to cloth as in other poultices. CHARCOAL POULTICE. Powder fresh charcoal and mix it with bread. Pour on warm water and stir it thoroughly and apply in such quanti- ties as may be deemed necessary. ONION, TURNIP, OR CARROT POULTICES. Boil the onions, turnips, or carrots, and stir in sufficient cornmeal to make a thick paste. Apply warm to the surface. MUSTARD POULTICE. Mix ground mustard with warm water and apply next to the skin, or for milder effects place a thin cheese-cloth between the skin and the poultice. Place the quantity of bran required, according to the size of the poultice, upon the top of boiling water, and when the heat has penetrated the bran, stir it gently in. Pour off the surplus water, and apply the poultice as hot as it can be borne. BRAN POULTICE. BREAD POULTICE. Boil about one-half pint of water in a small, clean, lined saucepan, into this put two ounces of stale bread, and let it soak for a few minutes, and apply. How to Make Bandages for Wounds and Sores. 103 How to Make Ail Kinds of Bandages FOR WOUNDS AND SORES. [I. Every wound or bruise should be well bandaged with soft, linen rags, and protected from the air. 2. Care should be used not to draw the bandages too tightly, as it will cause much suffering. 3. If a limb is bleed- ing badly, wrap a hand- kerchief around it above the wound. Tie a small stick into it, and twist it until the blood stops flow- ing. — Serious bleeding always results from the cutting of an artery, and demands immediate at- tention. 4. An artery can always be known by its beating, or by the blood escaping in jets, and if severed in any other parts of the body except the Jimbs, the flow of blood must be stopped by placing the hand upon the wound and holding the parts together until a physician can be summoned. 5. Sores and ulcers should be cleansed and dried every day, and new and clean bandages applied. No wound or sore will heal rapidly unless kept perfectly dean. 104 A Cure for Boils, Etc. 1. Take a good tonic of some kind, to stimulate the system and cleanse the blood. Some preparation of sarsa- parilla is a very good remedy. 2. A good tonic will prevent other boils from coming. 3. Eat nourishing food, such as eggs, beefsteak, mutton, poultry, etc. 4. Apply bread and milk or flaxseed poultices, until ready to open, or use the skin of a boiled egg wet. 5. After opening the boil thoroughly, and squeezing out all the pus, apply a warm poultice for a day, and then wash with castile soap or boracic acid, and dress it with soft linen until well. A CURE FOR BOILS. A SPBAINED HAND. HOW TO CURE BRUISES AND SPRAINS. For bruises and sprains there is nothing better than hot water, applied as warm as can be endured without too much pain. Apply the water with several thicknesses of flannel, and change it as soon as it gets cool. Applying cold water to bruises and sprains is an injury instead of a benefit. It should never be done. After a day or two any kind of liniment may be applied. Gentle rubbing after a few days will aid materially. “ ONLY A SPRAIN.” The reason why a sprain is often not more speedily cured is that it is considered “only a sprain,” and not sufficient attention is paid to the injury at the time. A sprain may become a very serious matter if not properly treated, but with proper, immediate and thorough treat- ment a cure will soon be effected. Felon, 105 The first thing to be done is to immerse the part in hot water. The water should be as hot as can be borne, and should be kept up to a constant temperature by frequent additions. It will be necessary to continue this treatment for a long time, it may be for hours, or until every trace of soreness is practically dispelled. The part is then to be tightly strapped in a bandage in a position just short of absolute fixity. The best article to use in such a case is what is called in medical parlance a “Martin's Bandage.” This is a long, narrow strip of sheet rubber, of sufficient strength to withstand considerable strain and fitted at one end with tapes for tying. It is easily seen that by the use of this bandage the desired pressure can be obtained without complete immovability. Another Remedy for Sprains.—Wormwood boiled in vinegar and applied hot as can be borne on a sprain or bruise is an invaluable remedy. The affected member should afterward be rolled in flannel to retain the heat. When it is suspected that a felon is coming on the finger, procure a lemon and cut off part of one end. Then with a pair of pointed scissors or small blade of knife cut out the hard core in center of the lemon, removing any seed that may be in the way, and push the finger into a lemon and let it remain there until all symptoms dis- appear, which will not be longer perhaps than a day and a night. However, if one lemon does not suffice, use an- other. Experience With a Punctured Wound.—Last summer I had a painful experience, which threatened serious re- sults, from a punctured wound received on the bottom of my foot by stepping on one of those little brass staples which are used in a piece of cardboard to fasten the prices on goods. It had fallen on the floor at night, while putting away some of the day’s purchases, and was unobserved until I stepped on it. The points pierced about half an inch into the ball of the foot. An abscess threatened to form at the bottom of the wound. After trying various remedies to no avail, I thought of lemons, and bound the pulp over the inflamed wound. The remedy proved ef- fectual and the dreaded abscess was prevented from form- ing. LEMON FOR FELON. 106 Felon. Bruises.—Mothers will do w’ell to remember this in case of stone bruises which little barefoot boys sometimes suffer so much with. Begin in time with the lemon and prevent these painful afflictions. HOW TO CURE FELONS. Symptoms.—Throbbing pain, which is often felt up the arm ; tender to the touch ; hand of a dusky red color. Home Treatment.—Apply poultices wet with laudanum, or wash in a solution of carbolic acid to soften the parts; wipe dry and apply a coat of collodion and give the patient a good dose of physic. General Treatment.—If the above treatment is not suffi- cient, go to a physician and have it lanced so as to lay open the flesh to the bone. Carbuncles are nothing more or less than large boils accom- panied with more or less pain and constitutional disturbances. Home Treatment.—First look after the general health of the patient and administer an easily digested diet. Give a few stimulants or tonics. Apply jarge flaxseed poultices to the carbuncle. If the carbuncle is very large and painful, the family physician should be consulted. CARBUNCLES. HOIV TO REMOVE WARTS. To destroy warts apply a mixture of chromic acid and water, equal parts, or an application of carbolic or nitric acid will have the same effect, or rub the warts night and morning with sal amoniac moistened in water. This will remove them in a short time. Home Remedies and How to Use Them. 107 HOME REMEDIES AND HOW TO USE THEM. A Green Herb is Worth More than a Latin Phrase. People have too long been educated to look upon a med- ical monopoly as the safest means of ensuring their health; they swallow nauseous drugs, but turn with indifference from vegetables as a medicine, while they eat them with complacency at their dinner; that which is thought excel- lent to sustain them in health loses its power when they are prostrated by disease. Herbs and vegetable substances have this superiority over mineral medicines, in that they are a food as well as a medicine. Those who use herbs as a medicine will find the sick able to subsist upon these medicines, when the lightest of food is rejected, thus giving nature time to rally her forces. It is too often the case that a patient reads a pompous recommendation of a medicine of which he has no knowledge, and swallows it with avidity, in the hope of obtaining relief, when, if he knew its component parts, he would fly from it as from the fangs of a rattle- snake. The intelligent reader is here taught how to remove dis- eases in the quickest and safest manner, and if he closely follows the suggestions made in the following pages he wiil be as well fitted to cope with diseases as many who have passed through the curriculum of the schools. Dr. Robinson says, that “amidst all the different branches of knowledge which have engaged the attention of mankind there can be none of equal importance (re- ligion only excepted) to the treatment or cure of the disease to which the human family is subject; for,” says he, “the soul in a diseased body is like the martyr in his dungeon; it may retain its value, but it has lost its usefulness.” 108 Home Remedies and How to Use Them, The Wonderful Curative Properties of Common Salt 1. Common salt possesses great curative properties, and it is an excellent household remedy, and always at hand. 2. Heated dry and applied to outer surface, over the seat of inflammation or congestion, it will give almost instant relief, 3. Applications of hot solutions of salt and water or vinegar will act like magic upon toothache, neuralgic headache, and other similar diseases. 4. For catarrh and sore throat a spray of warm water and salt, applied often, will cure almost every case, if taken in time. For hay fever, and those other slight forms of nasal dis- eases which produce constant sneezing, there is no remedy more quickly effective, and often curative, than the vapor of heated salt and alcohol, (lieat it very hot, and breathe the vapor for 10 minutes at a time, four or five times a day.) 5 For sensitive and bleeding gums, apply salt and cold water once or twice a day. A sure cure. 6. Slight bleeding can be easily checked by the use of salt and water. 7. Tender feet may be cured in a very short time by daily brisk rubbing with cold water and salt. 8. A pinch of salt in hot water, taken either just before or just after eating, greatly aids digestion, and has cured many cases of dyspepsia. 9. A cup of hot water and salt will sometimes quiet the se- verest vomiting when nothing else will. 10. Caution. Salt eaten with the food in too great quanti- ties is very injurious. Too much salt dries up the blood, and gives the skin a yellow pallor. Home Remedies and How to Use Them. 109 11. Neuralgia of the feet and limbs can be cured by bath- ing night and morning with salt water as hot as can be borne; when taken out, rub the feet with a coarse towel. 12. Severe pains in the bowels and stomach are often speedily relieved by the application of a bag of hot salt. 13. A weak solution of salt and water is recommended by good physicians as a remedy for imperfect digestion, and for a cold in the head it is a complete cure snuffed up from the hollow of the hand. We have known severe chronic cases of catarrh entirely cured by persistent use of this simple remedy every night and morning for several months, when the best efforts of the best physicians failed to do any good. It should be used milk warm. 14. A good handful of rock salt added to the bath is the next best thing after an “ocean dip,” and a gargle of a weak solution is a good and ever-ready remedy for a sore throat. 15. One of the most effective remedies known for the sick headache is to place a pinch of salt on the tongue and allow it to dissolve slowly. In about ten minutes it may be followed by a drink of water. 16. There is nothing better for the relief of tired or weak eyes than to bathe them with a strong solution of salt and water, applied as hot as it can be borne. 17. Salt is most excellent for cleansing the teeth. It hardens the gums and sweetens the breath. THE USEFUL ONION. The medicinal qualities of the onion are not to be de- spised. An onion will cure the earache quicker than any other remedy. Take two or three good-sized onions. Peel them and cut in thin slices. Lay the slices on a cloth and heat until hot. Bind this to the head, letting it ex- tend beyond the ear at least one inch all the way round. An onion poultice is most useful in cases of internal in- flammation, and onions are an excellent remedy for diphtheria and pneumonia. When the digestive system is apt to become overloaded with rich, greasy or sweet foods, plenty of onions should be eaten as a counterbalance. They are good for the stomach, the complexion, and the nerves when eaten either boil d or raw, but of course the unpleasant odor left on the breath after indulgence in them is a barrier to their use to many people who would other- wise be able to take advantage of the good there is in them. To overcome all this, and give every one a chance, an old remedy is suggested—parsley. To entirely destroy the bad odor of onions eat a small sprig of this pretty 110 Home Remedies and How to Use Them. green herb either with your meals or immediately after them. There will be nothing in the breath or about the person at all suggestive of the odoriferous bulb five min- utes after the parsley is eaten. WOOD SAGE. It is an excellent bitter, and removes obstructions from the kidneys and liver; as a diuretic, it acts freely upon the bladder; it likewise cleanses old sores; if taken in a green state and mixed with linseed, or oatmeal, it makes a good poultice, and may be applied to old sores, or inflammations with good effect. A tea of this herb will relieve gravel, strangury, weak- ness and pain in the back and kidneys; it is also good for female weakness. The leaves when bruised are used for soothing contusions, etc. TANSY. PARSLEY. The seed, herb and root are all possessed of strong diuretic properties, and have an aromatic taste. This plant is powerfully diuretic, and gently aperient; it is useful in dropsical cases, or in affections of the kidneys. The inner bark of this tree is a valuable demulcent, pos- sessing very soothing qualities, and is particularly applica- ble, both as a medicine and injection, in cases of dysentery and other diseases of the bowTels. A teaspoonful of the powder mixed in half a pint of hot water, and sweetened, forms an excellent drink in irritation of the mucous membrane of the stomach and bowels. It may be used as a poultice in all cases of local inflammation with great benefit. SLIPPERY ELM. RED CLOVER. The flowers of the common clover, such as is cut for hay, are a valuable article; a salve made of them is good for cancer, old sores and sore lips; it is soft and ad- hesive, and the flowers contain so great a quantity of honey that it enhances the medicinal properties of the salve. To make this salve take a large brass or tin kettle, or boiler, fill it with clover heads or flowers, coyer them with water, let them boil briskly for an hour, then strain and press the flowers well, and then re-fill the same vessel with flowers, putting them in the same liquor; strain again, and simmer down, until it is of the consistency of thick tar. With this salve we once cured a cancer of very long stand- ing, keeping up at the same time, by internal medicines, a Home Remedies and How to Use Them. 111 lively action in the system; for old sores of every descrip- tion this salve is equally good. In making it, great care should be taken not to burn it, or Us virtue will be much impaired. Clover tea purifies the blood, clears the complexion and removes pimples; dried clover may be used for tea. GUM ARABIC. This gum will not mix with spirits, but it readily dis- solves in twice its quantity of water; when in this fluid state it becomes an excellent mucilaginous medicine, useful for coughs, or hoarseness; or also acts as a diuretic. As a tonic, it possesses great power; it likewise stimu- lates by acting as an expectorant, having a tendency to loosen the phlegm. Take a strong decoction of this valua- ble herb on going to bed, the first time you have the mis- fortune to take cold, and add to each dose half a teaspoon- ful of cayenne pepper, with a tablespoonful of good vine- gar. A syrup made of horehound and ginger-root is excellent for children when attacked with the whooping cough, or for sudden colds; or it may be pulverized and mixed with half its quantity of ginger, a teaspoonful of cayenne, and one of cloves; this, when well sweetened and taken hot on going to bed, will be found to be one of the best medicines that can be obtained. HOREHOUND. AMERICAN GOLDEN ROD. Sweet-scented golden rod. This herb may be used for the headache, as also to produce perspiration; it possesses stimulating and nervine properties, and may be given in the form of tea, in lieu of any of the mints; its taste is sweet and spicy, and on the whole agreeable. BORAX. 1. Borax is, in the first place, one of the most power- ful, if not indeed the most powerful, antiseptic known. 2. It is priceless for its convenience on the toilet table; used to wash the head, as much as one can hold in the hollow of the hand to about a quart of water—it destroys dandruff. 3. It allays the heat of sunburn, bleaches out tan and redness, helps freckles and moth to a great degree, in a weak solution relieves inflammation of the eyes, as after crying and in rheumatic affections. 4. It is an invaluable ingredient in almost every denti- frice, and cure for canker in the mouth, and for any gumboil. 112 Home Remedies and How to Use Them. 5. It cleans the brush and comb, and is a whitener and purifier everywhere, used with discretion, as too much of it is too drying. 6. It is good in the general bath, after one has been exposed to contagion. 7. It is very efficacious as a gargle in mild sore throats. 8. Care, however, must be taken to swallow none of it, as, although a few accidental drops swrallowed might do no irreparable harm, large or frequent quantities are capable of ruining the kidneys. 9. If the spot of a mosquito bite is wet and borax plastered upon it, all sting and itching cease very shortly. Turpentine has almost as many uses as borax. It is good for rheumatism, and mixed with camphorated oil and rubbed on the chest, is one of the best remedies for bronchial colds. TURPENTINE. FACTS ABOUT EGGS. To prevent bed sores, apply with a feather the white of an egg beaten with two teaspoonfuls spirits of wine. Hoarseness and tickling in the throat are relieved by a gargle of the white of an egg beaten to a froth with a tumblerful of warm sweetened water. Beat an egg fifteen minutes with a pint of milk and a pint of water, sweeten with granulated sugar, bring to boiling point and when cold use as a drink. It is excellent for a cold. Put coffee into the pot, add the white of an egg and stir well before pouring on any water. Leave the yolk in the shell to be used in a similar manner another time. This makes a strengthening morning drink. An old-time but very effective remedy for an obstinate cough is to place three unbroken eggs in very strong cider vinegar (increase the strength by boiling if neces- sary). In three or four days the acid will eat the shells, then beat the mixture well, and thicken with honey. Take two tablespoonfuls before each meal. An army nurse gives this remedy for chronic diarrhea, w'hich she said was used successsfully by the soldiers: Drop eggs in water, crush a very small place in the shell to prevent bursting, then wrap in wet paper and roast in the ashes to a fine powder. It will take several hours. Sift, and take a teaspoonful of the powder three times a day. Home Remedies and How to Use Them. 113 There is hardly a family medicine-chest that does not contain its bottle of glycerin, and yet the writer has ob- served that in most cases this reliable remedy is depended on for nothing more than the relief of “chapped” hands and faces. There are a great variety of ways in which glycerin can be employed to the very best advantage. For “chaps” and reddened and roughened skin, the best results are obtained by diluting the glycerin with an equal part of rosewater. It is an excellent plan to put a little glycerin in the iodin that is applied to the chest in case of a severe cold. In cases of severe burns, glycerin applied immediately gives great relief. A violent attack of coughing may be instantly relieved by a tablespoonful of glycerin in hot milk. Mixed with sulphuric acid, glycerin is an excellent remedy for throat troubles of all kinds. The mixture is used as a gargle, and should be freshly made at each using. GLYCERIN. HOW TO GATHER ANI) PREPARE MEDICINAL PLANTS AND BARKS. 1. Barks should be gathered as soon as they will peel easily in the spring. 2. Leaves and herbs should be collected just before they begin to fade in autumn. 3. Flowers, when they first begin to blossom. 4. Seeds, just before they are ripe. 5. Roots may be dug at any time, thoroughly washed, cleaned and dried. THE AMERICAN POPLAR. This is a good tonic, and is a good remedy for chronic rheumatism, dyspepsia and general debility. Use only the inner part, dried and powdered. Dose. A heaping teaspoonful three or four times a day. 114 Home Remedies, and How to Use Them, BLA CKBERRY. 1. The root is recommended for diarrhoea, dysentery and sum* mer complaint in children. 2. Boil the small roots in a quart of water and reduce this quantity by boiling it down one half. 3. One or two tablespoonfuls may be given three or four times a day. BURDOCK. 1. In Scrofulous or in obstinate skin diseases it is considered as one of the best home remedies. 2. Take a handful of the freshly bruised root to two quarts of water and boil down one half. Dose. Drink about one pint per day. GARLIC. 1. Garlic is recommended for whoop- ing-cough, coughs, colds, asthma and worms. 2. It may be used by external appli- cation, or made into a syrup by adding white sugar, and taken in such quan- tities as may be deemed necessary. BLACK ELDER. 1. The flowers, the berries and the bark all possess medicinal properties. 2. An ointment made by stirring the fresh flowers into clean melted lard, and subsequently straining it, is an excellent remedy for bums, scalds, wounds and old obstinate sores. 3. The berries are laxative and are good in rheumatism, gout, chin diseases and habitual constipation. 4. The berries can be preserved by canning the same as any other fruit, or they may be dried. CAMPHOR. Applied externally in rheumatism, enlarged joints, bruises and sprains, spirits of camphor is considered one of the best of domestic remedies. One-half or one-fourth of a teaspoon- ful taken internally will cure colic, diarrhoea, and, in its first stages, it is considered an excellent remedy for a cold. Garlic' Home Remedies and How to Use Them. 115 As a condiment, it prevents flatulence from vegetable food and increases the digestive power of weak stomachs. As a medicine it is a powerful and useful stimulant in paralysis, fevers, etc. It is of great efficiency in chronic ophthalmia. In malignant sore throat it is a useful gargle. Doses may be given from three to eight grains. CAYENNE PEPPER. CATNIP. Catnip is an excellent domestic remedy, and will pro- duce active perspiration. Good for colds, headache and similar diseases. Dose. Make a strong tea and drink before retiring. X. Cinnamon will relieve vomiting, colic and diarrhea. 2. A drop of oil of cinnamon will often relieve very serious toothache. Apply to tooth with a little cotton. CINNAMON. DANDELION ROOT AND PLANT. D AX DELION. 1. The dandelion is recommended for biliousness, chronic inflammation of the liver, constipation and coughs. 2. The root should be collected in July, August or Sep- tember. Dose. A strong infusion may be drank freely two or three times a day, or the fluid extract can be procured at any drug store. 116 Home Remedies, and How to Use Them. 1. Alum should always be kept in the house. It is one of the best remedies known to stop bleeding. 2. A heaping teaspoonful of powdered alum, placed in a common teacup of water, will stop the flow of blood in any ordinary wound where no large artery has been severed 3. Snuffing a solution will stop bleeding of the nose. 4. A teaspoonful of powdered alum and molasses will cure the croup in children It will also cure painter's colic. 5. A mild solution of alum will relieve inflamed eyes. 6. A wash made with a teaspoonful of alum and a quart of water, will prevent offensive sweating, and will often cure pimples on the face of young persons. 7. Burnt alum will remove proud flesh in wounds and sores. ALUM. BONESET OR THOROUGHWORT. This is a good remedy for malarial diseases, chills and fevers, and is also a tonic. Dose. Make the leaves and flowers into a strong tea, and take about a wineglassful at a time. Home Remedies, and How to Use Them. 117 DOGWOOD BLOSSOMS. DOGWOOD. 1. Dogwood is a familiar tree, the bark of which is good in fever and ague. It is also used as a appetizer. 2. Make a strong tea by boiling a handful of the bark in a quart of water. Dose. Take a wineglassful three times a day GINGER. 1. The medical virtues of ginger tea in relieving colic, diar- rhoea and indigestion, cannot be questioned. 2. A cup of strong ginger tea, taken on going to bed, will often cure a cold. 3. Ginger tea may be taken copiously for any bowel trouble. 1. Hops have long been known to possess soothing and sleep- producing proprieties. A cup of strong hop tea will produce pleasant sleep. 2. A hop poultice will relieve the pain of a bruise, a sprain or other injuries. HOPS. 118 Home Remedies, and How to Use Them. FLAXSEED. This is an excellent remedy for coughs, colds, disorders of the bow- els, kidneys and bladder, etc. Preparation. To make the best kind of flaxseed tea, place the seeds in a small linen bag and suspend the bag in a dish of water, four table- spoonfuls for each quart of water. After allowing the seeds to soak for several hours, remove the same and the tea will be ready for use. Add a little lemon juice for flavor. Dose. Give in quantities as may be necessary. HORSERADISH. 1. It is an excellent remedy for hoarseness, dropsy, rheumatism and palsy. 2. Make a syrup by boiling the root, and add sufficient sugar to make it palatable. Dose. Two tea-spoonfuls two or three times a da; JUNIPER. The berries of the Juniper tree have always been considered as excellent home remedies in dropsy, skin diseases and scrofula, they may be eaten fresh or dry. Dose. Two tea-spoonfuls of berries two or three times a day. It is better to bruise them thoroughly with a hammer; breaking all the seeds before taking. LEMON-JUICE. 1. Hot lemonade taken on retiring, will break up a cold in its first stages. 2. Some very serious cases of dropsy can be cured by eating lemons. The patient should commence by eating one lemon a day, and increase it until ten or fifteen are eaten each day. 3. Very strong lemonade, with but little sugar, will relieve influenza, cold in the head and inflammatory rheumatism if taken often. 4. It will remove ink-stains from white cloth, also iron rust, and freckles from the skin. FLAX. Home Remedies, and How to Use Them. 119 OLIVE OIL. 1- A wineglassful every few minutes, will relieve cramp colic. 2. A teaspoonful rubbed along the spine of a very young infant will loosen the bowels better than giving internal remedies. 3. Applications externally will soothe and relieve most all kinds of skin diseases. KEROSENE OIL. 1. Kerosene Oil will relieve rheumatic pains, sciatica and neuralgia. 2. Apply it with thorough and repeated rubbing of the affected parts. 3. It is also recommended for burns, scalds, sprains, bruis- es and sores. Apply in mild quantities. 120 Home Remedies, and How to Use Them. 1. Allowing children to breathe the vapor from slaking lime, Is good for croup and diphtheria. 2. Take about one-half pound of unslaked lime, and pour upon it a quart of hot water. Let it stand for a few hours, and draw off the clear liquid. This makes an excellent gargle in croup and diphtheria. It is also an excellent remedy for itching eruptions on the skin, such as hives, if applied exter- nally. Taken inwardly, it will relieve immediately, heartburn and many forms of dyspepsia. It will also relieve bowel com- plaints of children, when the child has wind in the stomach and is restless and fretful. LIME. LOBELIA. 1. Lobelia is a common plant and is given as a remedy for asthma, lockjaw and coughs. 2. It is violent in its action and a fatal poison in overdoses. Care should be taken in reference to the quantity used. It is better and safer to allow the physician to prescribe it MAGNESIA. Magnesia will relieve sour stomach, acidity of the stomach, heartburn, colic, dyspepsia and similar diseases. It is a mild laxative, suitable to children. Dose. Take a tea-spoonful as many times as may be required. MUSTARD. 1. Mustard is an excellent household remedy. In cases of poisoning, when taken in large quantities, it will produce vomiting. 2. A tablespoonful of white mustard seed mingled with syrup, and taken once a day, will act gently on the bowels and is a beneficial remedy in dyspepsia and constipation. RHUBARB. Rhubarb will cure wind on the stomach, measles, and will act mildly upon the bowels. The aromatic syrup may be pro cured at the drug stores. Dose. A tablespoonful for an adult PENNYROYAL. 1. Pennyroyal will promote per- spiration and is good for coughs and colds. 2. Make a strong tea and take at going to bed. 3. A warm foot-bath may accom- pany the medicine with good ef- fects. MANDRAKE or MA Y-APPLE. This is a stimulant, a tonic and a laxative. It is excellent for liver complaint, especially when it is in a torpid and inactive condition. Dose. Dry and powder the root, and take about one teaspoonful. This dose may be repeated two or three times a day. Some persona are more or less affected by it. The dose should be according to effects. OAK-BARK. 1. Oak-Bark may be given with advantage in fever and ague, diarrhoea, and ileedmg from the lungs. It is also good as an ex- ternal application. 2. The acorns, when roasted, are believed to be a remedy for scrofula and other skin diseases. A strong tea of the bark has also been recommended as a wash for old sores and foul ulcers. 3. A poultice made of powdered bark will relieve pain, and is also considered a good remedy for sores and ulcers. Dose. Make a tea of the bark and take in such quantities as may be deemed necessary. Xo serious effects of an overdose. PEA CH- TREE BARK. The bark of the peach-tree is sedative, and will control nau- sea and vomiting. It also possesses mild tonic properties. Dose. Make a strong tea of the bark and drink a wine- glassful three times a day. Home Remedies, and How to Use Them, 121 PENNYROYAL 122 Home Remedies, and How to Use Them. PEPPERMINT. Externally applied it is an efficient remedy in neuralgia. It is good for sickness of the stomach, colic and cholera of children. Dose. Essence of peppermint may be given in doses of from ten to twenty-five drops in water, or on a lump of sugar. GOOSE GREASE. Goose oil applied externally and internally is an excel- lent remedy for sore throat, hoarseness, coughs, etc. SNAKEROOT. 1. The Virginia Snakeroot, when made into a strong tea, is useful as a gargle in sore throat, and will bring out the eruptions in scarlet fever and measles. 2. When the tea is taken internally, it will produce perspiration and will often cure a cold and rheumatism in the first stages. SENNA. Senna is the leaves of a small tree which grows in northern Africa. It is a sure and safe purgative of moderate power. It will cure costiveness and other similar troubles. SASSAFRAS. The bark made into a tea makes a pleasant drink, and will relieve dysentery and inflammation of the bladder. It will also relieve inflammation of the eyes when applied externally. SULPHUR. Old cases of rheumatism are often improved by sulphur- baths and sulphur tea. It will also cure the itch and loosen the bowels. Dose. Powder sulphur and mix with molasses. A tea- spoonful three times a day. SENNA LEAVES. SWEET FLAG. Sweet Flag is recommended for pain in t?ie stomach or bowels. It can be taken in the form of a tea, sweetened with a little sugar, or the root may be eaten without any preparation. COMMON BAKING SODA. 1. This is good for sour stomach, heartburnj water-brash, and will often relieve distress in the stomach, sudden diarrhcee, etc. An even teaspoonful should be stirred into a wineglassful of water and taken in one dose; children according to age. 2. If children are wakeful, restless and cross, throwing up curdled milk from the stomach, nothing is better than a little soda and cold water. Soda will often relieve rheumatism, and soda-baths are very efficacious in curing various skin diseases. 3. Cactiox. The daily use of so- da should not be carried too far, as it is liable to weaken the stomach, and thin the blood too much. WILD CHERRY. 1. This is good for general weakness, poor digestion, lack of appetite, nervousness and coughs. It is also considered an excellent remedy for the first stages of consumption or palpita- tion of the heart. 2. The parts used in medicine, are the berries and inner bark of the roots and branches. Dose. A heaping teaspoonful of the dried and powdered bark, soaked twenty -four hours in one quart of cold water. Take a wineglassful four or five times a day. WILLOW. 1, The inner bark is a good remedy in fever and ague and similar diseases. 2. Make a strong tea of the inner bark, and take in quants* ties to suit the patient Home Remedies, and How to Use Them. 123 SWKET FLAG. 124 Home Remedies, and How to Use Them, SAGE. This is an excellent remedy for wind, colds, or night sweats. Dose. Make the same into a strong tea and drink a teacup- ful several times a day, or as emergency may demand. SALTPETRE [NITRATE OF POTASH). An excellent domestic remedy for inflammatory rheumatism, sore throat, asthma, dysentery, gravel, and skin diseases. Dose. Of a tablespoonful of powdered saltpetre stirred in a pint of cold water, take 2 or 3 tablespoonfuls every 2 hours. For gravel boil the same quantity in new7 milk and give 3 or 4 tablespoonfuls of the liquid to a dose. For sore throat it is used as a gargle. For asthma soak paper in a strong liquid of saltpetre water, then dry. Burn the paper and inhale the smoke and it will give speedy relief. For dysentery take a teaspoonful of powdered saltpetre and stir into a tumbler of water. Take a teaspoonful of this every hour. A teaspoonful of red pepper mixed with molasses and taken In one dose, is considered one of the best remedies for delirium tremens and sea-sickness RED PEPPER. Home Remedies and Home Treatment. 125 HOME REMEDIES AND HOME TREATMENT FOR ALL DISEASES. In the following pages we give the symptoms, causes and treatments of diseases from which mankind suffers. We are free to say that in all cases we prefer the Home Treatment to any other, as under proper care it is the most simple, reliable, efficacious, and at the same time the most economical method, and never leaves any evil after effects. For the benefit of those who prefer Homeopathic or the Regular Treatment, including drugs, we have in most cases given these treatments also. COLIC IN ADULTS. Symptoms.—Colic is a griping pain in the bowels, chiefly about the navel, relieved by pressure, and often accompanied with a painful distension of the whole of the lower region of the bowels, with vomiting, costiveness, and spasmodic contrac- tion of the muscles of the abdomen. Causes.—The complaint is produced by various causes, such as indigestible fruits, long continued costiveness, cold, or it may be due, as in painter’s colic, to poisoning by lead. Home Treatment.—Hot fomentations applied to the abdo- men to relieve the pain, and a strong physic. One of „the best is blue mass in 5 or 10 grains. Tepid water injection in the bowels, a few drops of peppermint in hot water, or strong cat- nip tea, will often give speedy relief. Keep the feet dry and avoid food, that disagrees with the patient. Homeopathic Treatment. — Colocynth when cramps in region of the navel with diarrhoea. Nux vomica when from constipation and indigestible food. Chamomilla when in children. Ipecac, if vomiting is an accompanying symptom. Regular Treatment. — If caused by some indigestible article of food, a dose of castor oil had better be given, say a tablespoonful for an adult, to which from ten to fifteen drops of laudanum may be added. If the pain is very severe a tur- pentine stupe may be applied over the abdomen. The follow- ing mixture will be found very useful in such cases: Solution 126 Home Remedies and Home Treatment. of the muriate of morphia, 2 drachms; spirit of chloroform, J/2 ounce; water to make 2 ounces. A teaspoonful to be given every two hours until the pain is relieved. CRAMPS AND CRAMP COLIC. Home Treatment.—For cramp colic give a wineglass- ful of olive oil. For cramps, rubbing the parts thoroughly with the hands or a piece of flannel will generally produce relief. The application of turpentine or spirits of harts- horn, rubbed on with the hand, is highly recommended. COLIC IN CHILDREN. A good remedy is nothing more nor less than glycerin, as much as the child will take. It is best to begin with a teaspoonful, but there is no fear of giving too much. The first effect is the quieting of the cry of pain; the second, the belching of the gas; later the gas passes away downward, and finally, after an easy movement of the bowels, the child falls into a sweet, restful sleep. Try it, its efficacy will surprise you, as will also the readiness with which the little one will suck it from the spoon. CRAMPS IN THE LEGS. Many persons of either sex are troubled with cramp in one or both of the legs. It usually comes on during night and while it lasts the pain is acute. Most people jump out of bed—the cramp nearly always comes on just after going to bed or while undressing—and either rub their legs or get some one to do it for them. There is some- thing easier than to overcome the spasm, and the method suggested is as follows: Provide a good strong cord— a garter will do if nothing else is handy. When the cramp comes on, take the cord, wind it around the leg over the place in which the pain is felt and take one end in each hand, and give it a sharp pull, one that will hurt a little. The cramp will cease instantly, and the sufferer can go to bed assured that it will not come again that night. HOW TO CURE NIGHTMARE. Cause.—Nightmares are probably the result of indiges- tion, late suppers, too much excitement or hard thinking, cold feet, costiveness, flatulence, etc. Home Treattmen.—Avoid the causes and eat light sup- pers. Sleep with another person. A little cayenne pepper or baking soda, taken just before retiring, will be found efficacious. Sleeplessness. 127 HEALTHY POSITION FOR THE HEAD AND BACK. fion}e IRerriedies fop Sleeplessness. Many suffer from nervousness and a want of sleep. Many remedies have been given, but few have proven successful. The following are some of the best household remedies known. 1. A bath, taken just before retiring, is highly recommend, ed. If this is not satisfactory wash the face, neck and hands in cold water, and then retire and keep the mind quiet. 2. If the trouble is a want of sleep after the first nap, get up and walk around the room two or three times. With some this is a sure remedy. 3. Lie with the head to the North, for there is no doubt something in the electrical effects of the earth upon the body when in that position. 4. Bad sleepers should always rise early and retire early, and they should never take a nap during the day. 5. Sleepless persons should avoid exciting conversation or reading, hard study, or any kind of mental excitement during the evening. 6. Tea and coffee should never be drank for supper. 7. When lying in bed, first draw in the breath slowly, letting it out suddenly, then draw it in suddenly and let it pass slow- ly out a number of times alternatoly. This is highly recom- mended. 8. A cup of hot water taken just before retiring will often produce the desired results. 128 How to Sleep. UNHEALTHY POSITION FOR THE HEAD AND BACK. Mauy diseases have their beginning in sleeping on high pillows. g. Nervous and sleepless persons are often benefited by sleeping on a pillow of hops. io. In case of nervous irritability a warm foot-bath will often produce sleep. ix. If the above home treatments are not sufficient, take from 5 to io grains of bromide of potassium just before retiring. 12. A brisk walk in the open air just before retiring will 'often effect a perfect cure. HOW TO CHECK VOMITING. Home Treatment.—A teaspoonful or two of hot water sometimes acts like a charm; a pinch of salt will often relieve vomiting; ice dissolved in the mouth, will often accomplish what other medicines will not; a mustard paste over the stomach is highly recommended. Much, how- ever, depends upon the diet. If the stomach is in a rest- less condition, only the lightest kind of food should be taken, and it can be easily determined in a few days what food the stomach will or will not retain. Perfect rest is generally more necessary than food or medicine. For chronic vomiting lime water is one of the best remedies. General Treatment.—Subnitrate of bismuth in 2 to 5 grain doses, or oxalate of cerium in i-grain doses, or one drop of the tincture of ipecac, taken in a wineglassful of water. Homeopathic Remedies.—Nux vomica and arsenicum. Neuralgia. 129 NEURALGIA. Cause.—The cause is obscure in many cases. It may re- sult from an impoverished condition of the blood. It may be caused by violent passions, strong emotions, ex- cessive exercise, mental depression, malaria, or lead pois- oning. Symptoms.—Sudden, sharp and darting pains feeling like hot wires piercing the parts. The parts more com- monly affected are the face, the muscles between the ribs, and the hip and leg. When it is in the hip and leg, it is generally called sciatica. It sometimes attacks the heart. Home Treatment.—Bathe the affected parts in salt water, Use nourishing diet. Neuralgia in the face is often re- lieved by taking a good active cathartic. An external application of peppermint is highly recommended. Eat plenty of fat meat, and avoid tea, but drink plenty of milk. Avoid exposure to dampness. For sciatica wear chamois leather drawers. General Treatment.—Fifteen grains of carbonate of iron three times a day, taken in a little syrup. This treatment for a month or more will have beneficial effects. A seidlitz powder taken every morning, or a small quantity of cream of tartar or citrate of magnesia, will produce excellent re- sults. Three grains of quinine three times a day may pro- duce the desired results. For neuralgic headache take 15 grains bromide of potash three times a day. REMEDY FOR NEURALGIA. Hypophosphite of soda, taken in I drachm doses three times per day in beef tea, is a good remedy for this pain- ful affection. So is the application of bruised horse-radish, or the application of oil of peppermint applied lightly with a camel-hair pencil. 9 130 Neuralgia. Sure Cure.—The most stubborn cases of neuralgia are apt to yield to a hot water treatment. Wherever the pain is located, there a hot water bag should be applied. The suffering part should be wrapped in a blanket, and the unfortunate patient should be put to bed and covered with more blankets and induced to drink at least three cups of water as hot as the palate can stand. This treatment may seem severe, but it is sure to bring relief. A Hot Bath, a stroll in the fresh air, shampooing the head in weak soda-water, or a timely nap in a cool, quiet room will sometimes stop a nervous headache. When overfatigued from shopping or sightseeing a sponge dipped in very hot water and pressed repeatedly over the back of the neck between the ears will be found exceedingly re- freshing, especially if the face and temples are afterward subjected to the same treatment. Neuralgia is caused not only by cold air, but by acidity of the stomach, starved nerves, imperfect teeth, or by indolence combined with a too generous diet. Heat is the best and quickest cure for this distressing pain. A hot flat-iron, passed rapidly and deftly over sev- eral folds of flannel laid on the affected spot, will often give relief in less than ten minutes, without the aid of medicine. Hot fomentations are of equal value; though when the skin is very tender it is more advisable to use dry heat, nothing being better for the purpose than bags of heated salt, flour or sand, which retain warmth for a long time. Cold Water, applied by the finger tips to the nerves in front of the ear, has been known to dispel neuralgic pains like magic. Charcoal.—When caused by acidity a dose of charcoal or soda will usually act as a corrective. Sick headache is accompanied by bilious symptoms, and attacks usually come on when the person is overtired or below par physically. This is a disease of the first half of life, and often stops of its own accord after middle age. A care- ful diet is imperative in every case, sweetmeats and pastry being especially pernicious. Reflex Action.—Eating heartily when very tired, late dinners, eating irregularly, insufficient mastication or too much animal food, especially in the spring or during hot weather, are frequent causes of indigestion, causing head- aches by reflex action. Headaches. 131 In considering the subject of headache we should never lose sight of the fact that we are studying merely a symp- tom and not a disease. Pain, and especially the pain under consideration, is a danger signal set by nature to warn the sufferer that a deep-seated malady threatens the body. A celebrated physician once called pain “the prayer of a nerve for healthy blood.” No truer saying was ever uttered. Digestion.—By far the most common form of headache is that due to a disordered condition of the organs of digestion. Such headaches are the results of indigestion and constipation, as well as of over-indulgence in eating or drinking. A disordered stomach or a sluggish condition of the bowels, combined with overwork and too little exercise in the open air, are frequent causes of headache in persons who pursue sedentary and indoor occupations. Remedy.—The remedy for this kind of headache is the exercise of regularity and moderation in eating, with an avoidance of food which is innutritious and difficult of digestion, and attention to the regularity of the bowels. The last point is of especial importance. Eye Strain.—One variety of headache, the cause of which is sometimes overlooked, results from eye-strain. The provision of proper glasses, and treatment calculated to improve the tone of the muscles of the eyes, have been followed by prompt relief in numberless instances. Sick Headache.—The following cure for sick headache I have used with perfect success, and it is much to be pre- ferred to powerful drugs, which injure the system, and if taken repeatedly are soon found to lose their efficacy. At the same time it is well to remember that pain is nature’s danger signal, and a warning to rest. After driv- ing off a headache, lie down for an hour or two, and keep as quiet as possible during the rest of the day. Neither the brain nor the stomach should be taxed for twenty- four hours. Cayenne Pepper.—Mix a tablespoonful of cayenne pep- per to a thick paste with vinegar, spread it on a strip of thin cloth, which may be folded together, and bind on the forehead from temple to temple. Then swallow a “pinch” of the pepper—say a quarter of a teaspoonful—in a tea- spoonful of vinegar or lemon juice. The plaster will HEADACHES. 132 Headaches. burn, but not blister, and in the course of ten minutes the headache will disappear under the stimulating effect of this treatment. Hot Water.—Sick headache can usually be cured by soaking the feet and the hands above the wrists in water hot as can be borne; it may have a little salt or mustard in it, to keep from taking cold after it. Sip slowly boiling hot water, and go to bed in a darkened room. Eat nothing until you feel a need or desire for food, then take a little milk or a cracker, or some other very simple food. Walking Backward.—The Medical Record is authority for the statement that nervous headache may be cured by the simple act of walking backward ten minutes. “It is well,” says the writer; “to get in a long, narrow room where the windows are high, and walk very slowly, placing first the ball of the foot on the floor, and then the heel. Besides curing the headache, this exercise promotes a graceful carriage. Dangerous Practice.—I know of no more dangerous practice than to treat headache pain blindly with drugs, unless it be to treat insomnia with sedatives. Both lines of treatment lead to the abuse of anodynes and hypnotics, and as a usual thing result in a continued condition of invalidism. Constipation.—One very common cause of headache which, if not the only cause, is, at least, a great factor in it, and amenable to home treatment with medicine, is constipation. Of course, outdoor exercise is the best possible thing for permanent cure. It is very easy to relieve most forms of headache by means of the coal-tar derivatives, of which so many are in the drug market. These form the basis of the many headache cures found on the druggists’ shelves. Their use is not entirely without danger, for they are powerful heart depressants if taken in doses of any considerable size. Preventive.—After all, the best treatment for headache is preventive, and if we would all follow Kant’s golden rule in disposing of each day, allotting eight hours for work, eight hours for play and eight hours for sleep, we would soon leave headaches and the ills attending them behind, Home Remedies and Home Treatment. 133 ' Definition—Megrim, hemicrania or sick-headache is a pain in the head coming on periodically and usually located in the leftside of the head, accompanied by nausea and vomiting Simple nervous headache may occur in any part of head, and comes on irregularly from many causes. Causes.—The causes of headache are legion. Many diseases produce headache. Some of the most common causes are fever, colds, derangement of stomach or bowels (especially constipation), bad nutrition, and general debility. Rheumatic and gouty people are much subject to sick headache, and it is often hereditary. Insufficient sleep and mental worry are frequent exciting causes. Home Treatment.—Look for cause, and remove it if possi- ble. Regulate the diet and keep the bowels in good condition. Plenty of out-door exercise with freedom from care, will pre- vent the attacks. For a throbbing headache, with flushed face, apply cold water or ice bag to the head. Hot foot bath and inhalation of camphor, or mustard plaster on bacn of neck. For headache with pallor of face, and faintness on standing, apply hot water to the head freely, and inhalations of ammonia will often relieve. General Treatment,—For throbbing headache with flushed face, ten or fifteen grains of the bromide of potassium will often relieve. For headache with pale countenance the inhalation of the nitrite of amyl will, if employed early, often HOW TO CURE THE HEADACHE. 134 cut short an attack of sick headache. The following may be used occasionally: 2 scruples of phenacetine, 10 grains of citrate of coffeine. Mix and make into twenty capsules. Take one when necessary. Cannabis Indiea taken in gradually increasing doses for many months will sometimes cure the headache permanently. Begin with \i of a grain taken morning and evening, and gradually increase, until two grains or more are taken at a dose. Home Remedies and Home Treatment. SICK HEAD A CHE. Cause.—Eating indigestible food, a lack of sufficient sleep, constipation, anxiety, want of out door exercise, etc. Symptoms.—Dizziness, pain in the forehead and blurred sight, nausea and vomiting. Home Treatment. — Moderate diet, avoiding all rich gravies, late suppers, or stimulating drinks. Take a Seidlitz powder every morning and evening, or drink a cup of strong catnip tea just before retiring, or take two teaspoonfuls of finely powdered charcoal in half a glass of milk. Cover up warmly and perspire freely. HOME TREA TMENT FOR DIARRHOEA. Great care should be taken not to check the difficulty too soon. Look first carefully to the food and eat only moderately and very nutritious and very easily digested food. Rest and quiet is always necessary to promote a cure. If this is not suffi- cient, take half a teaspoonful of common soda three times a day, or take a few doses of rhubarb syrup, or blackberry cordial or blackberry wine. “Dr. Daniel’s Diarrhiea Remedy.** Tinct. Rhubarb, 1 ounce, Tiect. Catechu, 2 ounces, Tinct. Jam. Ginger, 1 ounce, Paregoric, 2 ounces, Lime Water, 2 ounces. Mix. 1 teaspoonful in a little cold water, every time the bowels move. Dr. Daniels has used this remedy in his extensive practice for over thirty years, and it always effects a cure Home Remedies and Home Treatment. 135 A. sure cure for diarrhea. The plant called “White everlasting,” botanical name Gnaphalium Polycephalum, is one of the best remedies for diarrhea. The plant is found in some parts of the United States and Canada. The following is the prescription: Take a handful of the herb, flowers and leaves included, and boil in one pint of water. Strain the decoction and boil down to one-half pint. Add an equal quantity of milk and bring to a boil so as to scald the milk. Dose: For adults, one-half teacupful; for children, accordingly. If desired, it "may be sweetened with white sugar. PLEURISY. Cause.—Violent strain or injury. It may be caused by other diseases, such as erysipelas, rheumatism, measles, etc., but it is generally caused by sudden cold or exposure to dampness. Symptoms.—It generally begins with a chill and a stitch- ing pain in the side. Home Treatment.—In the first stages of the disease home treatment will generally be sufficient. A spirit vapor bath; hot fomentations applied to the chest; or, hot plates wrapped in a flannel and applied to the chest are excellent. General Treatment.—Give two or three drops of the tincture of aconite every three hours. If tffe patient is weak this remedy should not be persisted in. ASTHMA. The following i§ Dr. Coffin’s celebrated method of-treat- ing asthma: To moderate the severity of the paroxysm inhale warm steam from an inhaler or the spout of a tea- pot. The treatment consists in giving a strong decoction of valerian root with cayenne, made very fine and well sweetened; immerse the feet of the patient in wrarm water, into which you may put a little mustard. Let him drink freely of a str ng tea of yarrow; after which give him half a teaspoonful of lobelia with a small quantity of cayenne pepper and half a teaspoonful of valerian; let this be re- peated till the patient vomits freely, which seldom fails to give relief. 136 Home Remedies and Home Treatment. Cause.—It is hereditary in many people. It may be caused by fog, smoke, fumes of various things, as new hay, etc., indigestion, heart disease, nervous condition, ex- posure, or bronchitis. Symptoms.—The symptoms are so well known that verY little description is necessary. Loud and frequent cough- ing, wheezing, shortness of breath, and sometimes nausea and vomiting. Home Treatment.—Those suffering from asthma should eat only easily digested food. Eat light suppers and avoid catching cold. Shower baths every morning are highly recommended if the patient is sufficiently strong. Drink- ing strong coffee is sometimes a great relief in a fit of asthma. Burning nitre-paper and inhaling the fumes is very effective. Smoking jimson-weed (thorn-apple) is an excellent remedy in some cases. Keep the bowels open. General Treatment.—One-half ounce of the tincture of lobelia; one-half ounce of the wine of ipecac. Take a half teaspoonful every half hour until expectoration begins, or, take five grains of iodide of potassium in syrup and water three times a day. ASTHMA. Home Remedies and Home Treatment. 137 LUNG FEVER OR PNEUMONIA. / Causes.—Overexertion, exposure to cold, heart disease, Wounds, foreign substance in the iungs, bronchitis, etc. Symptoms.—Cold in the chest, loss of appetite, restlessness end chills, high fever, quick pulse, and rapid breathing, a patch of red on one or both cheeks, the expectorations of a I’usty color or streaked with blood. Tain in the chest is always a prominent symptom. Home Treatment.—Cloths rung out of cold water laid over the chest and renewed every ten minutes, or hot foments* tions applied to the chest, well regulated diet, and some good active stimulant. A good dose of castor oil or citrate of magnesia is very beneficial. A flaxseed poultice half an inch thick placed entirely around the chest is highly recommended. Keep the room at an even temperature. General Treatment.— Bi-carbonate of potash, 2 drachms, Syrup of gum arabie, 3 fluid ounces. Mix and give a dessertspoonful in water 6 times every twentv-four hours. 10 138 How to Ascertain the State of the Lungs, Draw in as much breath as you can conveniently, then count as long as possible in a slow and audible voice without draw- ing in more breath. The number of seconds must be carefully noted. In a consumptive the time does not exceed 10, and is frequently less than 6 seconds ; in pleurisy and pneumonia it ranges from 9 to 4 seconds. When the lungs are sound, the time will range as high as from 20 to 35 seconds. To expand the lungs, go into the air, stand erect, throw back the head and shoulders, and draw in the air through the nostrils as much as possible. After having then filled the lungs, raise your arms, still ex- tended, and suck in the air. When you have thus forced the arms backward, with the chest open, change the process by which you draw in your breath, till the lungs are emptied. Go through the process several times a day, and it will enlarge the chest, give the lungs better play, and serve very much to ward off consumption. BOW TO RSOERTRIN TRE 8TRTE OF TRE LURGS. How to ATurse Typhoid Fever. 139 How to Nurse Typhoid Fever. Physicians say that in many diseases nursing is of more im- portance than medicine* This is especially true of typhoid fever. It has to run a certain course, which cannot be cut short by medicine. The vital question is whether the strength of the patient can be so husbanded as to keep him alive until the poison has spent itself. The seat of the disease is in the small intestine, which is ulcerated. The danger is that these- ulcers may perforate the coat of the intestine and cause death. There is an unreasoning fear of typhoid fever as a contagious disease. It is not infectious if it is properly nursed. It can only be communicated from the discharges, and if these are thoroughly disinfected there is no danger. A plentiful supply of pure air is the first requisite. The room should be venti- lated, and the temperature kept at 65°. If possible the carpet should be taken up and the floor about the bed wiped up each day with a cloth, wrung out of a solution of bichloride of mercury, fifteen grains to a quart of water. A druggist will weigh powders of sixty grains each. One of these can be added to a gallon of water and the liquid used for disinfectant pur- poses. It is a deadly poison. The clothing should be changed whenever it is necessary. It is inexcusable to permit soiled clothing to remain near the patient because he is supposed to be too weak to bear having it replaced with fresh. If properly done it will not even tire or distress him. Water Cure.—Of all diseases the water cure has probably accomplished the greatest achievements in fevers. A fever asks for water—its natural remedy. One deep draught may cure a mild attack. The hot air bath, the Turkish bath, the wet sheet pack, the blanket sweating pack have accomplished remarkable cures in fevers. 140 Home Remedies and Home Treatment Definition.—An acute self-limited disease, due to a special poison; characterized by dull headache,, fever, followed by stupor and delirium, diarrhoea, tenderness of abdomen, which may show a peculiar eruption, rapid prostration and slow convalescence. Cause.—Special typhoid germ called the bacillus typhosus, which gains entrance to the system through infected water, mils, ice, meat or other food. The atmosphere is never im- pregnated with the fever germs. Symptoms.—Feeling of lassitude, headache, disturbed diges- tion and sleeplessness, coated tongue, chill or chilliness followed by fever, which is higher in the evening and gradu- ally increases. Diarrhoea usually, and on the seventh day an eruption resembling flea-bites on abdomen. At the end of the third week the disease reaches its highest stage and the fever gradually abates. Home Treatment. — Keep the patient quiet, and give plenty of fresh air and a nourishing liquid diet. Milk is the best; never give solid food, and give the milk in small quan- tities every two or three hours. Turpentine stupes applied over the abdomen to relieve the pain, and cool drink or pellets of ice slowly dissolved in the mouth to quench the thirst. Good nursing is of great importance. The urine and stools should be promptly disinfected to prevent the spread of the disease, and a physician should be consulted. TYPHOID FEVER. MALARIA. (AGUE CHILLS AND FEVER—INTERMITTENT FEVER.) Definition.—Disease characterized by a cold, a hot and a sweating stage, followed by an interval of complete Intermis- sion; varying in length from a few hours to several days. Cause.—A special germ called bacillus malaria, aided by exposure to sudden cold, over-exertion, excess in eating and drinking, etc. Symptoms.—Chill, nausea and great thirst, followed by fever and headache, which gradually subsides as perspiration begins, after which the person feels quite well, till the next chill comes on. Treatment.—During the intermission, give a brisk purga- tive followed by ten or twenty grains of quinine given three to five hours before the chill is expected. Repeat once or twice, and the paroxysms will be broken up. The fever is most frequent in swampy districts, and to insure a permanent cure, the patient must remove to a dry, healthful locality. How to Cure a Cold. 141 The first thing necessary is to get up a free and copious sweating. The object is to get the blood in active circulation and open the pores so that the poisonous matter can be thrown out through the skin. Reroeciies. 1. A hot foot-bath and a good dose of strong ginger tea just before going to bed. Retire and cover warmly. 2. A hot foot-bath and a pint of hot lemonade taken just be- fore going to bed will produce good results. 3. Flaxseed tea or a mild cathartic will often break up a cold. 4. If the cold is accompanied by a cough, give the following prescription : 1 ounce of Compound Syrup of Squills. 1 ounce of Syrup of Wild Cherry. Mix, and take a teaspoonful every 2 hours. Also see Home Remedies. Ai) €!x;eeller)f Qo&glr) SyrGp. Syrup of Rhubarb 4 ounces. Syrup of Ipecac 4 ounces. Syrup of Senega 4 ounces. Syrup of Morphia 12 ounces. Mix them thoroughly. Take a half teaspoonful every 3 or 4 hours for an adult,, children in proportion to age. Shake well before using. Gerroai) Cotigt) Syrdp. Syrup of Morphia 3 ounces. Comp. Syrup of Tar 3% ounces. Chloroform 34 Troy ounce. Syrup of W. Cherry 2 ounces. Glycerine 1 ounce. Mix thoroughly. Always shake the bottle before using. 1 teaspoonful 3 or 4 times a day. Cafarrl) ©fire. Carbolic Acid, pure 1 drachm. Glycerine 4 drachms. Distilled Water 1 drachm. Fluid Extract of Stramonium 2 drachms. Mix them. Dilute 1 drachm of the mixture with 4 ounces of water, and use with a nasal douche. JioW io G(ire a Gold. 142 Coughs and Colds. These are of so frequent occurrence that we treat them more at length, giving many excellent and valuable sug- gestions. The best remedy may fail where other means, diet, bathing, pure air, etc., are neglected. Colds and What to Do with Them.—It would be well if we could begin by changing the name. The fact is that colds, so-called, are all poisonings, but are brought on in quite different ways. The nerves of the skin are shocked, and its excretory functions are arrested. The retained poison then causes the inflammation or “cold.” Very commonly the skin has been put into an over-sensitive and inactive condition already by overheated rooms, over- dressing, neglect of bathing, or bad air; and then exposure too slight to be recognized as such at the time does the rest. Indigestion.—With many persons a “ cold ” comes on when they get digestion out of order, in certain ways. Here the acrid fluids, produced in the alimentary canal by fermentation, are themselves the poison which throws the mucous membrane of nose or throat into inflammation. Many colds, and especially that form accompanied by fever-sores on the lips, are due to infection. Cold Air, if pure, does the most of anything to limit the inflammation, and check the growth of germs in the in- flamed tissues. A Turkish bath or other sweat bath often helps immensely, by restored skin action. Diet.—The diet should be simple; any indigestible food or eating food rapidly makes the matters worse. Some do better on a limited allowance of food, even on fasting; others need a generous diet, though plain. Remedy.—Doses of oil, cod-liver oil, skunk’s oil, goose grease, and many other sorts, have been found to help certain persons when suffering from colds; but not all. It is probably a question of digesting them or not. But whatever further medication one may elect, do not let it divert attention from the one greatest remedy—cold, pure air. Best Remedy.—There are many good remedies for a cold, but the best remedy is not to take cold at all. The best way to do that, I find, is to have so good a supply of natural warmth within that outside temperature cannot easily lower it, and this I achieve by keeping my blood always full of the oxygen in fresh air, and flowing swiftly by reason of plenty of exercise. Then, to let my COUGHS AND COLDS. Coughs and Colds. 143 skin do its natural work of being warm, elastic water-tight covering for my flesh, keeping it so by the free use of cold water—instead of the warm water which opens the pores and relaxes the skin’s elasticity and by clothing it in such a way that its exudations are soaked up and carried off quickly. First Stage.—To treat a cold successfully no time should be wasted at its incipient stage. The herald of approach is usually noticed in heaviness of the eyes and a dull, pe- culiarly “big” feeling of the head similar to the effect of quinine. Physicians say that one in perfect health does not contract a cold; it is only when some of the bodily organs fail to perform their regular duties that the cold makes attack upon the system. Quinine.—Two-grain doses of quinine administered every two hours during the day are often all that is neces- sary to keep the enemy at bay—by toning up the system and making it impregnable. These doses may be taken in capsules or in cold liquid coffee; the latter covers up the bitter taste almost entirely and prevents it from lingering in the mouth. Soaking the feet in hot mustard water just before retiring, quickly followed by a hot lemonade, is efficacious. Cubeb.—If the nostrils are stopped so as to prevent easy respiration, crush cubeb berries in a cloth and smoke them in a new clap pipe, forcing the smoke through the head and nostrils. The head will be as clear as a bell in five minutes, so that you can breathe naturally and all night. Use this remedy only before retiring, or when you can re- main within doors, as it is said to open the pores to the extent of placing the system in great danger if exposed to the air very soon after using. Cubeb smoke disinfects and heals and will cure catarrh if used every night regu- larly. Hoarseness.—For hoarseness, vaseline is good; take as much as will adhere to the finger; allow it to slowly creep down the throat several times a day and at bed time. This is excellent for croupy children, and it is not difficult to induce them to take it, for it is nearly tasteless. A fresh egg beaten and thickened with sugar, freely eaten, will relieve hoarseness, or take a lemon or sour orange, open one end, dig out the inside, sweeten and eat. Ginger.—Ginger in hot or cold milk, sweetened a little, is a good night drink; the milk covers the smarting taste of the ginger to a great extent. 144 Coughs and Colds. Bad Effects of Steam.—Avoid being over steam as much as possible, or if it cannot be avoided, do not go into the open air for at least an hour after leaving the steamy kitchen. If one had the faculties for a Turkish bath at night just before bed time, a cold could be broken up in a short time, but the trouble of exposure to steam is the almost unavoidable exposure to cold air soon afterward. Peach Tree Bark.—A tea steeped from peach tree bark and made thick with strained honey is also very healing in inflamed throat and lungs. Nitro-hydro-chloric acid (di- luted) is one of the finest remedies for a cough that can be found, and is highly recommended at the University of Michigan. Ten drops of acid to half a glass of water, sweetened to taste; take a teaspoonful every half hour until relieved. Do not leave the spoon in the liquid. Small drug stores seldom keep this acid, but were it gen- erally known and more easily procured, many a hard cough might be prevented. Mustard Plaster.—When the cold seems to have made the lungs its special point of attack, apply a mustard plaster mixed with the white of an egg, to draw the irritation to the surface as quickly as possible; then follow with a poultice of cooked linseed oil meal. If this does not afford relief, call the doctor, for the case is a serious one. Liquid Tar.—For coughs, an excellent home prepara- tion is made as follows: Boil a tablespoonful of liquid tar in a quart of rain water; strain through a cheese-cloth; place again over the fire; add a pound of horehound candy, a cup of granulated sugar and a half a spoonful of pul- verized alum. Cold Sores.—A German prescription for preventing cold sores from coming to a head is to paint them five or six times daily with equal parts of boracic acid and water. Coughs and Sore Throats may be much alleviated by glycerin and lemon juice diluted with water, taken at night. Hot flaxseed tea with lemon juice sweetened with rock candy, is excellent also. Hot Water.—A sudden and wearing attack of coughing often needs immediate attention, especially in consump- tives and those chronically ill. In an emergency, that ever-useful remedy, hot water, will often prove very effect- ive. It is much better than the ordinary cough mixtures, which disorder the digestion and spoil the appetite. Water almost boiling should be sipped when the paroxysms come on. A cough resulting from irritation is relieved by hot water through the promotion of secretion, which moistens Coughs and Colds. 145 the irritated surfaces. Hot water also promotes expecto- ration, and thus relieves the dry cough. An Aeute Cold is very disagreeable and if neglected may prove very serious. In its early stage it may be avoided by use of camphor. If the chest seems “tight,” rub it thoroughly with equal parts of sweet oil and cam- phor, and wear a compress during the night, of flannel saturated with the mixture, heated and covered with dry flannel. Three or four drops of camphor in a glass of hot water, taken at night, is excellent. If the throat is a little sore, use a gargle of ten drops of camphor to a tablespoon- ful of water, being careful not to swallow this. Rubbing the nose with sweet oil and camphor and inhaling the fumes of the latter will help matters when the head feels full with a fresh cold. COLD IN THE HEAD. Camphor.—Five drops of spirits of camphor may be given on sugar for cold in the head and repeated twice in half an hour. It is usually very effective if its use is begun early, when the first symptoms are developing. Lemon.—Dr. Willing says: “A simple remedy for cold in the head is the juice of a ripe lemon. This is squeezed into the hand and sniffed well up the nose. Two or three applications may be necessary. Air and Diet.—Almost instant relief may be had in the case of a cold in the head, by a rigid and systematic prac- tice of open air exercise and inhaling long breaths of fresh air four or five times a day. This practice, in conjunction with a spare diet and occasionally skipping a meal alto- gether, will cure almost any cold in the head if taken in the first stage of the disease. When coughing at night is particularly troublesome, the thorough warming of the bed, previous to its being occu- pied, will often avert an attack. The taking of a warm drink, preferably a glass of hot milk, before retiring, or better after going to bed, is equally as good. The oppor- tunity to warm a bed is not always possible, but it is generally very easy to secure a hot drink of some kind, no matter where one happens to be. One of the nicest ways to warm a bed is by ironing the lower sheet, and as much of the upper one as is thrown back when the bed is opened After this is done quickly draw up the bed clothing and place bottles of hot water or the old-fashioned warmed log or bricks in between the ironed sheets. TO PRETEXT NIGHT COUGH. 146 Remedy for a Sore Throat. REMEDY FOR A SORE THROAT. A thin slice of raw fat pork dusted with cayenne pepper is by good authority considered the best remedy for a sore throat, and this is the way to apply it, so the greasy strip shall be securely held in place, poulticing the throat from ear to ear and not slipping down on the collar bone, where it can do little good to swollen tonsils, or rolling away from the throat altogether. Cut a strip of flannel three and one-half inches wide and long enough to pass under the chin and tie on top of the head. Halve this strip lengthwise, leaving an uncut five or six inch length in the center on which to baste the pork. When this has been sprinkled with cayenne and applied to the throat, tie the upper strings snugly on top of the head and the lower ones at the back of the neck. Another Remedy.—For sore throat, use an ointment made of equal parts of melted mutton tallow and kerosene oil, stirred until cold, to successfully incorporate the oil; apply outwardly and wrap the throat with a soft cotton cloth; woolen cloth heats, and is liable to blister. Home-Made Gargle.—For local treatment of the throat, the simple home-made gargle of vinegar, salt and water is good for a slight attack, but for one more severe, dissolve chlorate of potash in water in the proportion of a tea- spoonful of chlorate to a pint of water. Gargle the throat every half hour, using caution about swallowing much of it, as the chlorate is poisonous if taken in large quan- tities. Physicians recommend this in case of diphtheria. For Ordinary Sore Throat.— Nothing surpasses a wet bandage passed around the throat at night, covered by numerous folds of dry woolen goods. A shawl will serve for this. Rub the throat well with tepid water, followed by lanoline ointment, when the compress is taken off. Benefits of Gargling.—If people would wash out their mouths twice or three times a day with an antiseptic solu- tion, there would not be near so much sickness. There are any number of proprietary antiseptics that are excellent for this purpose, but many more simple agents that are as good •or better. One of the best of the latter is carbolic acid. A very weak solution of this, gargled and held in the mouth two or three times a day, will work wonders. Immediate- ly aber using, one will find that the mouth feels cleaner. A great majority of the common throat and lung troubles come from the lodgment of disease microbes within the mucous membranes of the mouth. The free use of anti- septics will kill these germs. Home Remedies and Home Treatment. 147 HOW TO CURE A SORE THROAT. Home Treatment.—Sage tea as a gargle and also as a drink. Make a gargle of the following prescription: Chloride of potash, i drachm, Tincture of iron, 20 drops, Water, 1 glass. Mix, and gargle the throat every hour. A Domestic Remedy. 2 tablespoonfuls of common salt, 2 tablespoonfuls of strained honey, 3 tablespoonfuls of vinegar, Y{ teaspoonful of camphor. Mix and gargle the throat a dozen times a day. EXTERNAL APPLICATION FOR SORE THROAT. Wring a cloth out of salt and cold water and, keeping it quite wet, bind tightly about the neck and cover with a dry cloth. It is best to use this at night. Definition.—When a person cannot retain urine, and also has a frequent desire to urinate. It is a troublesome and annoying disease. One may be passing urine uncon- sciously during sleep, or may dribble away, which general- ly causes chafing and soreness. Causes.—In children it may be caused by worms, or drinking too much water before retiring, or injuries or weakness of the organ. In adults, paralysis of the bladder or weakness. Home Treatment.—Avoid all acid or salty food, tea, coffee and alcoholic liquors. The patient should take a cold bath every day, rubbing the skin thoroughly with a rough towel after each bath; have out-door exercise; sleep on a hard mattress, and avoid hot drinks toward evening. Regular Treatment.—If the difficulty is worms, that should be remedied at once; if caused by paralysis or weakness of the bladder, take one drop of tincture of cantharides three times a day and keep the bowels open. INCONTINENCE OF THE URINE. DIABETES (Excessive Quantities of Urine.) Causes.—It is difficult to say what causes this disease, but it is generally conceded to be exposure, intemperance, injuries and certain fevers. It is as common to men as to women. Symptoms.—Excessive quantities of urine of a very palQ yellowish hue or quite colorless, which contains sugar in large quantities; thirst, lassitude, and great dryness and harshness of the skin, also loss of flesh. 148 Home Remedies and Home Treatment. Home Treatment.—Avoid all food containing starch and sugar, such as bread, vegetables, pie and cake. Eat meats of all kinds, eggs and bran bread, drink skim-milk and butter- milk ; coffee may be taken without sugar. Avoid severe exercise, and bathe the skin thoroughly and frequently. A competent physician should be consulted. GRA VEL. Definition.—Gravel is caused by small stony substances which form in the kidneys or the bladder, and are often passed with the water. Some are subject to gravel every few months, but where the stone becomes large an operation is necessary. Symptoms.—Pain in the end of the penis, constant desire to make water, pain in the bladder just before urinating, bloody urine. The only way to determine the existence of a gravel in the bladder is by the use of a surgical instrument. If the patient suffers from any of the above symptoms, the family physician should be consulted at once. Home Treatment.—Avoid intoxicating liquors and drink only soft water, lemonade, milk, cider, alkaline, mineral and soda waters; avoid eating sugar, butter, fat meat, and exer- cise freely out of doors. The patient should take a tumbler of cold water an hour before dinner and at bed time ; frequent baths and warm clothing are necessary. When suffering from pain, drink a copious quantity of flax-seed tea. BRIGHTS DISEASE. Definition.—Bright’s disease is a disease of the kidneys known by the presence of a substance called albumen in the urine. It is more frequently caused by the use of alcoholic liquors, exposure to cold, wet, etc. Symptoms.—A pale and puffy appearance of the face ; general pains and weakness ; headache and lassitude. Home Treatment.—A good test for Bright’s Disease is the following : Take a wineglassful of urine and put into it a few drops of nitric acid; if the patient is suffering from Bright’s disease, the urine will have a white cloudy appearance. Hard work and severe exercise must be avoided. Wear good warm flannel next to the skin ; keep the bowels open and take a warm bath every day. Take cod liver oil, drink skim-milk and eat nourishing food. If dropsy makes an appearance ; it may be checked by drinking freely of cream of tartar lemonade. Dyspepsia. 149 Dyspepsia is not only a very common disease, but it is a cause or complication of almost all other diseases. It makes the lives of thousands poor and painful, weak and miserable. As we cannot live without food, we cannot live well unless our food is properly digested. Any disease may come with, or proceed from dyspepsia. The hypochondriac or monomaniac is first of all a dys- peptic. Nervous exhaustion is a consequence as well as cause. Most cases of lung disease begin with dyspepsia. Nine cases out of ten of what are called diseases of the heart are really dyspepsia. The heart may have no or- ganic disease, but it sympathizes with the wretched stomach, and when the disease of the heart happens to be the fashionable malady, doctors tell you that you have it. Always in a Hurry.—We Americans are always in a hurry. If we were to carry our hurry and bustle only into business matters and circles, this characteristic might be a commendable one, but when our foreign friends notice that this same spirit is carried into our restaurants and public eating resorts as well as into the dining room of the home, they are no longer surprised at the large number of American dyspeptics. Health Sacrificed.—An observer noticed that in city restaurants the average length of time occupied at the meal was less than twelve minutes. Health is sacrificed for the sake of a few more minutes to business. Such haste is exceedingly detrimental to the health of the digestive organs. Unmasticated food is injurious and produces inflammation of the walls of the stomach. Obstinacy of Disease.—No disease is more obstinate or more hopeless than certain forms of dyspepsia. The first condition of cure for a worn-out, disordered stomach is rest, the small quantity of food on which a dyspeptic can live, and gain in strength and in weight is surprising. Chief Cause.—Eating too much food is a more frequent cause of dyspepsia than eating bad food. Irregular eating is as frequent a cause of stomach disease as over-eating. Chief Cure.—The chief cure must then be abstinence— rest to the wearied and exhausted stomach and a very pure and moderate diet. No stimulants, no condiments, no over-work, no over-worry. Remove all cause of dis- ease. Observe all conditions of health. Eat, drink, breathe and bathe as you ought and nature will effect a cure more speedily than art. DYSPEPSIA. 150 Dyspepsia. THE HUMAN STOMACH. Cause.—Excessive and fast eating, irregular time for meals, eating too much, sedentary habits, improper use of purgative drugs, hard study, or hard work just before or alter meals, tight lacing, etc. Symptoms.—Irregular appetite, pain in the stomach, furred tongue, offensive breath, nausea, bad taste in the mouth in the morning, an irritable feeling in the stomach after each meal, sour or bitter fluids arising from the stomach, heart-burn, etc. Home Treatment.—Regular rest and regular exercise. Retire early and arise moderately early. Avoid eating pie, cake, pork, sausage, hard dried meats, cheese, lobsters, crabs, pastry of all kinds, canned salmon, soups, and newly baked bread; also all kinds of beer and liquors. Eat oat meal, cracked wheat, graham bread, and all kinds of fruits that will agree with the patient. Masticate the food thoroughly and eat slowly. Brink a glass of hot milk before each meal. A little pepsin taken immediately after each meal will often give great relief. Drink nothing while eating. Common Treatment.—The following prescription is one of the best that is known and no doubt has cured as many people as any one prescription given by a physician: HOW TO CURE DYSPEPSIA. “Dyspepsia Cure.” 2 drachms hyposulphite of soda, 2 drachms sub. nit. bismuth. Mix. Make into 12 powders. Take 1 powder every 3 hours in little water or milk. 151 “EGYPTIAN DYPSPEPSIA CURED Home Remedies and Home Treatment. Powdered rhubarb, 2 drachms. Bicarbonate of soda, 6 drachms. Fluid extract of gentian, 3 drachms. Peppermint water, 7]4 ounces. Mix them. One teaspoonful in a little cold water half an hour before meals. JA UNDICE. Cattse.—Excesses in eating and drinking; a debauch; dyspepsia, or the use of alcoholic drinks; some obstruction in the bile duct, as a gall stone or currant seed; malaria j climate, as cool nights succeeding warm days. Symptoms.—Derangement of the stomach and bowels, con- stipation, diarrhoea, or bitter taste in the mouth, thirst, indiges- tion, skin has a peculiar yellow color and itches, slight fever- ishness, whites of eyes yellow, stools become clay colored, and spirits depressed. Home Treatment.—Give a warm bath night and morning, adding to the water an ounce of carbonate of potassium, and give a good laxative, as a tablesponful of epsom salts. Allow the patient to drink a glass of lemonade once in four hours made with bitartrate of potassium. Restrict the diet to milk if possible, avoiding all starchy, fatty or sweet articles of food. BILIO US A TTA CKS. . Symptoms.—Dizziness, loss of appetite, coated tongue, drowsiness, tired feeling, vomiting of bile, etc. Home Treatment.—Take a dessertspoonful of cream of tartar and stir it into a pint of boiling water, and when cool drink it on an empty stomach. Repeat this about twice a day. Then drink a good strong tea made from the root of dandelion two or three times a day, one good dose just before retiring. Or a little common soda taken two or three times a day will often give the desired results. A few doses of quinine will often be all that is necessary. 152 Constipation. A STOMACH’S PLEA. “Give me only plain food, and not too much, and I will ensure a speedy digestion and excellent health; but how am I to dispose of the mass of costly rubbish that I am daily compelled to receive? Soup, beef, venison, veg- etables, puddings, jellies, fruits, wine and many superfluous delicacies. How can any sensible stomach digest such a mass of amalgamated matter? The stomach of a plowman, having only plain food to digest, has little labor compared with mine. He assists his stomach in its digestive opera- tions by taking plenty of good, refreshing exercise, while my owner, after arresting my power of digestion, adds thereto by taking no exercise. Is it strange that my owner is sick? Give me proper treatment and doctors and doctor bills can be dispensed with.” CONSTIPATION. Dr. W. C. Lyman Truly Says:—There is one remark- able remedy that can be published here or anywhere. It may meet the “How?” of some despairing sufferer, who has endured many things in the way of taking of adver- tised remedies, and has been regularly and irregularly pre- scribed for more times than he can remember. It is this: Simply to chew the food finer. Hot Biscuits.—The worst thing to be said against hot biscuit, pancakes, and fresh bread is that they tempt us to swallow them hastily. This ends in undissolved lumps •of dough rolled together in the stomach, in which lumped- up condition they remain to the end. Laxatives.—The drugs that act as laxatives all have a deplorable drawback in common. They leave the bowel torpid and insensitive to the stimulus of its ordinary con- tents. In other words, they must be taken continuously, once their use is started, as a habit, or constipation sets in worse than ever as the true and legitimate result of their employment. The more irritating and “active” the drug, the more profound the exhaustion of sensibility and vital activity that comes on after the drug has had its first effect. Among these drugs I do not class the ox-bile, now sold in capsules and in powder form. That is a physio- logical substitute for a deficiency of human bile, having considerable merit. Good Advice.—Let us address a word to those who either find the taking of a laxative tiresome, or know Constipation. 153 it to be absolutely pernicious, that is, leading afterward to still more obstinate inaction of the bowels than before. First of all, before beginning that expensive makeshift, the laxative, give the matter long and careful study. To swallow a laxative is the beginning of defeat. Two Simple Remedies.—Two simple procedures will usually restore normal action to the bowels. Drink a pint of cold water before breakfast, a half a spoonful or less at a time, that is, in little sips, the whole sipping exercise taking at least twenty minutes. Chew the food to a cream; so thoroughly, that is, that it can not very well go into solid form again, but will blend with the digestive juices, particularly the bile, and remain fluid. Diet.—Coffee and tea, sugar spices, pastry, and hot biscuit are to be avoided. Dry toast, or some other equivalent of the German zwieback (which must be chewed to be swallowed), fruit, vegetables of the succulent varie- ties, and rare-done meats are the best foods. Some are helped by graham bread; some by figs (the seeds acting as exciters of peristalsis); sedentary persons by regular exer- cise. Glycerine.—Injections of a little glycerine for temporary relief are better policy than an irritant taken by the mouth —which must disturb and exhaust the sensibility of the whole alimentary tract, as it passes along. Ox-gall in capsules is an internal remedy which has not this ob- jection, and which is a fair temporary measure where the liver is at fault. Great Abuse.—Let no remedy, however, divert atten- tion from the great abuse, an abuse from which constipa- tion must be expected and considered due—that of swal- lowing food without masticating it well. The writer has known constipation that nas resisted all the supposed remedies to disappear at once and permanently, when the sufferer began chewing her food to the consistence of cream. Old Age.—In old age a daily drive or gently massage of the bowels are often advisable. Horseback exercise will benefit a good many. Some cases, where constipation is due to a nervous or dynamic cause, yield to high grade homeopathy. More fats, such as butter, in the dietary help others. But however hard the problem may be, more study is what is called for, not a laxative medicine. 154 Home Remedies and Home Treatment. Definition.—Inactivity of the intestines or bowels, due to weak conditon of the muscular walls of the bowels—or the lack of a proper amount of fluid—from deficient secretions of bile, intestinal fluid, or often from a lack of fluid diet. Causes.—Dyspepsia, sedentary habits, disease of the liver, character of food, irregular habits, malaria, and lead poisoning. Symptoms.—In healthy condition the majority of persons have one stool each day. In constipation, the bowels are moved every three or four days, with great straining and distress. Home Treatment. 1. Beware of harsh purgatives, they make matters worse. 2. A regular hour each day must be establised for going to stool 3. Sufficient time must be taken to permit the bowels to become thoroughly evacuated. 4. Careful regulation of the diet; not too much nor too little food should be taken. Avoid tea, cheese, crackers, all highly seasoned food, and eat plenty of fruit with coarse bread, such as graham, and cornmeal, ginger-bread made with molasses, and oatmeal porridge. Plenty of water should be taken between meals. These rules should be rigidly enforced before any perma- nent cure can be hoped for. An orange eaten before breakfast, or at night before retiring, often acts well. A glass of hot water taken half an hour before breakfast with a pinch of salt is beneficent. Regular Treatment. If the above rules are complied with, the following may be used with benefit: Fluid extract of cascara sagrada, 4 drachms, Glycerine, I'A drachms, Syrup sarsaparilla, 2% drachms. Take one teaspoonful an hour after meals, or once a day as needed. A glycerine suppository or a teaspoonful of glycerine, used as an enema, may act we’ll. In acute cases a dose of epsom salts or castor oil should be nsed, or an injection of warm soap suds. CONSTIPA TJON. Home Remedies and Home Treatment. 155 "DR. DANIELS’ CELEBRATED EXTERNAL RHE UMA TIC REM ED Y.” Fluid ext. of belladonna, 1 ounce, Fluid ext. of aconite root, K ounce, Fluid ext. of colchicum seed, 1 ounce, Fluid ext. of arnica, 1 ounce, Chloroform, 1 ounce. Mix the fluid extracts together first, then add the chloro- form, and shake all together thoroughly. Always shake well before using. To be applied externally only, and thoroughly rubbed in. RHEUMATISM. Rheumatism is divided into acute, chronic, and muscular. Acute Rheumatism is sometimes called rheumatic fever. This is generally brought on by exposure to cold, and affects the joints, which become painful and swollen. Chronic Rheumatism is similar to acute rheumatism, with the exception that there is an absence of increased heat and redness. It is supposed to be the same as the acute form, only it is milder, but more persistent. Muscular Rheumatism is a disease which affects the muscles, and often shifts from one place to another, but usually remains fixed in the muscles first attacked. Th8 muscles in the back part of the neck and shoulders are very frequently attacked, also the muscles of the back. Home Remedies and Home Treatment. 156 Cause.—Usually an inherited tendency ; exciting causes or exposure to cold, excessive meat diet and insufficient exercise. Symptoms.—Pain in the joints, tenderness, swelling or red- ness of the skin, swelling of the joints, and soreness of the muscles. Home Treatment.—Wrap the red or swollen parts in flan- nel soaked in hot water or in a hot solution of common baking soda and water. Small mustard plasters placed over the affected joints or parts are highly recommended. Two or three tablespoonfuls of lemon juice in a glass of water three or four times a day often produce excellent results. For muscular rheumatism keep the affected parts warm and bathe two or three times a day with arnica. Rub it in with a course flan- nel, stimulating the muscles by thorough rubbing. A hot bath at bed time to induce free perspiration. A rheumatic person should wear woolen garments next the skin and also sleep in warm blankets during the cold season of the year. Take a good dose of lhubarb at bed-time. NERVOUSNESS. It is not a disease, but it is a derangement of the nervous system, and may be produced by various causes: mental work, fatigue, anxiety, etc. Home Treatment.—Rest; a cloth wet with cold water tied upon the head at night; a good bath every day. Diet of graham bread, milk, with plenty of cream and the fat of beef and mutton. Seek for the cause and remove it if possible. Fat for the Nervous.—Nervous people should eat fat food. Every irritable and exhaustive nerve should, if possible, be coated with fat. Fat is to a tender nerve what an air cushion is to a tired invalid—it eases jolts wonder- fully. With the fat should be combined grain foods and vegetables for strength, and fruits to keep up a healthful consistency of the blood. OPIATES INCREASE NERVOUSNESS. The longer you take opiates the less you will sleep, as they will tend to make you nervous and restless. Bravely give them up and depend upon alkalies which are mild sedatives and upon tincture of hyoscyamus, which is soothing to the nerves. Take bromide of potash, borax, salt and phosphate of sodium, one drachm of each, dissolved in half a pint of water, which contains sixteen large spoonfuls of water, roughly estimated. Dose, a large spoonful four times Erysipelas and Cancer. 157 a day. Drink Dutch cocoa, milk, or water, or any effer- vescing drink, but no tea or coffee. In the evening, fifteen or thirty drops of tincture of hyoscyamus in a little water. If your spine is hot apply a towel wrung out in hot water to the small of the back or nape of the neck for ten or twenty minutes, taking care not to wet your night clothes or to take cold. All these measures will quiet your nerves and when time is given to overcome the force of the opium habit, if it has been formed, you will get sweeter rest than you ever got from opium. As soon as you begin to sleep enough drop the hyoscyamus. ERYSIPELAS. Erysipelas is accompanied with drowsiness and some- times delirium when it affects the face and head. It is produced by exposure to sudden changes of heat and cold, which close up the excretory vessels and prevent perspira- tion. It is preceded by cold shiverings, with alternate flushings and fever. Treatment.—Wash the affected parts and the surround- ing skin with soap, and then apply a solution consisting of one part carbolic acid to twenty parts of alcohol. Instead of the alcohol some take common mucilage; others vase- line. Another method is to apply compresses wet with a solu- tion of salicylate of soda, one part to twenty of water, cov- ering the compresses with rubber gutta-percha tissue. CANCER. The following treatment has completely cured several persons of cancer, and is vouched for: Take sheep sorrel, the variety with yellow flower, bruise the whole stalk, flower and all, and press out the juice. Boil it down one- half and bottle. Apply with a quill three or four times a day. Wash the sore with castile soap between applica- tions. Drink red clover blossom tea. One individual well known to the writer, finding no re- lief after submitting to a surgical operation, used the above simple remedy, and was cured. Many years have passed, but there are no symptoms of the disease left. ECZEMA. An ointment of equal parts of zinc and tar is good. A solution of two teaspoonfuls of soda to a pint of water is another good application. 158 How to Vaccinate. HOW TO VACCINATE. Vaccination was for a long time considered a perfect specific against small-pox, and the blood once influenced by the lymph of cow-pox would, it was supposed, ever afterward repel the disease of small-pox, however the pa- tient might be exposed to its infection. Experience, how- ever, has proved this to be a fallacy, and that persons, although twice vaccinated, may be attacked by the dreaded disease. It is, however, satisfactory to know that after vaccination, small-pox, if it should occur, is always mild, seldom pits the skin, and is never dangerous. REMEDY FOR SMALL-POX. i grain sulphate of zinc; I grain foxglove (digitalis). Yz teaspoonful sugar. Mix with 2 teaspoonfuls of water, add 4 oz. of water. Dose, 1 spoonful every hour, child in proportion. From experience it is known that nothing will break up this frightful disease sooner than continued and persevering bathing, with the water at a comfortable temperature. HEARTBURN (Acidity of the Stomach.) There is no such thing as heartburn. What is com- monly called heartburn, is nothing more nor less than acidity of the stomach, or a derangement of the digestive organs, and can be easily remedied by taking half a table- spoonful of powdered magnesia, or half a teaspoonful of saleratus, or by drinking a little lime water, or by drop- ping a few burning coals of hardwood to a tumbler of water, and drinking the water. Saving the Eyes. 159 SAYING THE EYES. When the eyes are sore or inflamed, what shall be done for their relief? Rest is the first essential, and in a severe case, let this mean darkness obtained by a bandage of black cloth, for a day or two. Rest of the body and mind, if the eye trouble is the result of overwork, is the next essential. Go where the air is pure. It is said that hundreds of cases of loss or impairment of sight among workingmen in large cities could be prevented every year if oculists could send these sufferers for three months to a country home. Avoid wind, dust, and smoke. Diet.—The diet should be limited and readily digestible. Very little should be taken at supper. The food should be masticated very thoroughly. Dr. Agnew.—The late Dr. Agnew used to relate to his classes a case where an elderly man came many miles to New York to be operated on for an ulcerous malady of the eyeball. The surgeons in the hospital declined to operate, considering the process to be too far advanced. Dr. Agnew chanced to see him at table, and stepped in. He sat down beside him and showed him how to eat. Two weeks later he went home well, without operation or other treatment. First Offense.—The first offense against the eyes is read- ing or writing in a poor light. Clerks who work by gaslight in poorly lighted buildings in cities, especially during the short, clouded days of winter, furnish many cases of sore and tired eyes. If gaslight must be used to any extent for close work, the eyes should be shaded, and care must be taken not to have more light in one eye than in the other. Second Offense.—The second offense is reading with the head bent over. This favors congestion of the eyeball. Third Off'ense.—The third is reading on trains. Here the stream of objects flying past at the window strains an eye that is also engaged with the printed page. Too many changes of focus, and too many uses of the muscles of fix- ation, strain the powers of the eyes. All abuses of the sight bring their retribution as old age comes on, if not sooner. Eye Glasses.—An experienced oculist says that a great many people injure their eyesight by not keeping their glasses bright and highly polished. They allow dust or moisture to accumulate upon them; then they are dim and semi-opaque, and the eyes are strained by trying to look through them. For properly cleaning eyeglasses a. Japanese paper napkin is said to be excellent. 160 Home Remedies and Home Treatment. Cause.—Exposure to cold, dust, injuries, catarrh, scarlet fever, measles, etc. When the eye feels as if there were fire sand in it, a competent physi- cian should be at once con- sulted, because it is a symp- tom of inflammation which demands special attention. Home Treatment.—Bathe the eyes every two or three hours in warm water. Place a few grains of alum in the water before using. Cleanliness is very necessary. The ap- plication of a cloth moistened with a solution of aconite in the proportion of one part of aconite to twenty of water will prove soothing and beneficial. Never apply hot fomentations to the eye without consulting a physician. A rubber bag or bladder filled with pounded ice and held to the eye is a good and safe remedy. flow TO DOCTOR SO**E EYES. 15 grains sulphate of copper, 15 grains French bole, 4 grains camphor, 4 ounces boiling water. Infuse, strain, and dilute with 2 quarts of cold water and apply three times a day. CHlWPflOf?RTBD EYE WSTEf*. Horn to Cut*e Earache. Home Treatment.—Apply hot fomen- tations, or drop into the ear equal parts of laudanum and sweet oil. A pillow of hops or salt heated and applied to the ear will often furnish relief. If an insect gets into the ear, drop into the ear a few drops of sweet oil. If there is a discharge in the ear, it should be syringed out every day with warm water and the family physi- cian consulted. Home Remedies and Home Treatment'» 161 HOW TO CURE THE GRIPPE. Definition.—This wide spread distemper, socalled La Grippe, is not yet fully understood. It probably is due to some kind of bacteria. The Grippe has characteristics similar to those of a severe cold. Symptoms.—General debility, decided soreness and bone- ache all over the body, especially in the back and lower limbs. Much pain back of the head or over the eyes. Home Treatment.—Live on a pure milk diet for several days. If milk does not agree add a large tablespoonful of lime water for each teacupful. Boil the milk before giv- ing it to the patient and let him sip it with a teaspoon, instead of drinking it. General Treatment.—In connection with the above treatment give the patient 3 grains of quinine, and 1K hours after, 4 grains of “Antifebrin,” a recently discovered valuable preparation, which can be purchased at any drug store. Repeat the dose of quinine and Antifebrin every three hours, making them alternate every 1>£ hours. Continue until the attack is broken up. Causes.—Exposure to wet and cold in the chillness of the evening, sleeping on damp ground, or between damp sheets, malaria, errors in diet, bad air, excessive fatigue, etc. Symptoms.—Begins with diarrhoea, loss of appetite, nausea and very slight fever for two or three days; then the true dysenteric symptoms begin, to-wit: pain or pressure over the abdomen, colicky pains about umbilicus, burning pain in rec- tum with constant desire to go to stool; stools contain blood, mucus and pus, and are evacuated with straining and pain ; bloody and offensive discharges from the bowels. Home Treatment.—Keep the patient quiet. It is best for the patient to remain in bed, though the attack he mild. Eat chicken broth, or other soups, and very light food, such as milk, cream, rice, etc. A little ice kept in the mouth is very soothing and will often relieve vomiting. Apply woolen cloths wrung out of hot water to which a few drops of turpentine have been added. Washing out the rectum with tepid or hot water adds much to the comfort of the patient, and has a cura- tive effect. A teaspoonful of charcoal every morning and evening will produce good results. Blackberry tea made from DYSENTERY OR BLOODY FL UX. 162 the blackberry root is very beneficial. If these remedies are not sufficient, a competent physician should be consulted at once. Homoeopathic Treatment. — Bryonia alternately with aconite every three hours. If there is severe headache give belladonna. Home Remedies and Home Treatment. A CURE FOR FROST BITES. If any portion of the body has been frozen, keep the person away from all heat until you can apply snow or cold water. Rub the parts carefully, but thoroughly, until the frozen flesh becomes soft and assumes a natural color. It is best to rub the frozen part an hour or more while thawing. Apply olive oil or lard after the rubbing has been completed. INJURY FROM A RUSTY NAIL OR WIRE. When anyone is injured by running a nail or wire into the flesh, hold the wound over burning sugar as soon as possible and it will prevent the poisonous effect, and little, if any, soreness will be the result. Home Remedies and Home Treatment. 163 HOinS TO CURB Apoplexy, Bad Breath and Quinsy. 1. Apoplexy.—Apoplexy occurs only in the corpulent or obese, and those of gross or high living. Treatment.—Raise the head to a nearly upright position ; loosen all tight clothes, strings, etc., and apply cold water to the head and warm water and warm cloths to the feet, Have the apartment cool and well ventilated. Give noth- ing by the mouth until the breathing is relieved, and then only draughts of cold water. 2. Bad Breath,—Bad or foul breath will be removed by taking a teaspoonful of the following mixture after each meal: One ounce chloride of soda, one ounce liquor of pot- assa, one and one-half ounces phosphate of soda, and three ounces of water. 3. Quinsy,—This is an inflammation of the tonsils, or common inflammatory sore throat; commences with a slight feverish attack, with considerable pain and swelling of the tonsils, causing some difficulty in swallowing ; as the attack advances, these symptoms become more intense, there is headache, thirst, a painful sense of tension, and acute dart- ing pains in the ears. The attack is generally brought on by exposure to cold, and lasts from five to seven days, when it subsides naturally, or an abscess may form in tonsils and burst, or the tonsils may remain enlarged, the inflammation subsiding. Home Treatinent.—The patient should remain in a warm room, the diet chiefly milk and good broths, some cooling laxative and diaphoretic medicine may be given; but the greatest relief will be found in the frequent inhalation of the steam of hot water through an inhaler, or in the old- fashioned way through the spout of a teapot. 164 Home Remedies and Home Treatment. HOIV TO CURE PILES. Definition.—Piles are divided into two kinds, internal and external, according to the location. Cause.—Habitual constipation, violent horseback riding, indigestion, the use of strong cathartics, dysentery, wearing corsets, eating highly-seasoned food, etc. Home Treatment.—Use an injection of a pint of cold water every morning and take a few grains of rhubarb daily; this will often cure cases of long standing, or take an injection of alum and water of the strength of one or two teaspoonfuls of alum to a pintof water, or take two grains of sulphate of iron to an ounce of water. An injection of this will stop the bleeding. Where there is much pain a hip-bath of fifteen to twenty minutes, if the pain is very severe it will produce relief. Apply a bread and milk poultice four or five times a day is also a good remedy. CHOLERA MORBUS. Cause.—14 is more prevalent in warm than in cold climates. It is usually the result of eating excessively of indigestible articles; such as unripe fruits, uncooked vegetables, melons, or intoxicating drinks. Symptoms. — Nausea, vomiting and purging, cramps and pains, sometimes intense thirst and quick pulse. Home Treatment,—Let the patient remain quiet and lie in bed. Take a teaspoonful of saleratus every two or three hours, or make a good strong tea of rhubarb root and drink freely. Drop a few live hardwood coals in a tumbler of water, and drink the water; repeat this every two hours. Or make a strong tea of the leaves or bark of the peach tree, and drink freely every few minutes. Avoid drinking cold water. Any of the above domestic remedies will be found efficient and helpful. NIGHT SJVEA TS. Night sweats are generally a symptom of weakness, and can easily be remedied by toning up the system by eating nourish- ing food, such as beefsteak, oatmeal, cracked wheat, baked potatoes, fruits, etc. A good tonic may be taken. Bathe the body in salt water every other day. A good dose of sage tea before retiring will prove very beneficial. Hour to Cure the Itch. 165 THE ITCH INSECT. How to gure tl?e pel?. The itch is an infectious skin disease caused by little ani- mals called animalculae, which burrow in the skin and cause intense itching. 2. Cause.—Bad air, unwholesome food, unventilated houses, dirty beds and clothing. It can only be communi- cated by contact. 3. Symptoms.—It begins with slight eruptions between the fingers, on the finger joints, on the wrist, under the arms, on the thighs, etc. 4. Remedy.—Keep the bowels open and regular. Take flower of sulphur and lard or fresh butter enough to make a good ointment and anoint the body all over every night before retiring. Wash thoroughly with warm water every morning. 5. Take internally a teaspoonful of flower of sulphur and molasses once a day. 6. After cure burn clothes or bake them several hours in a hot oven. ITCH OINTMENT. Unsalted butter, i pound. Burgundy pitch, 2 ounces. Powdered saltpetre, 1 drachm. Powdered sulphur, 1 pint. Melt, and mix thoroughly together and apply every evening. 166 How to Cure Dyspepsia and Weak Lungs HOW TO CURE DYSPEPSIA A YD WEAK LUNGS BY MORNING EXERCISE. Make a frame that will fit in the door, that can be easily taken apart and put together, and then go through the fol- lowing exercise: Stand in a walking position, one foot in advance of the other, By Morning Exercises„ 167 yjtn hands on your hips, and twist the trunk to the side of the rear foot as far as possible ; then change feet and twist to the opposite side. Repeat fifteen times to each side. Do the same twisting with your hands clasped behind your neck, your shoulders well held back. Stride standing. Rise on your toes and bend your knees outward and downward. Repeat ten times slowly. Stand on one foot, your hips firm, and slowly raise youi other leg, extended in front; keep a steady balance. Change feet and repeat. Stand with your heels together, your hands on your hips Bend your body forward, to the side, backward and to the opposite side; then forward to complete the circle. Repeat and rotate your body in opposite directions. Lie on your face, with your hips firm and your feet held under a bureau; try to raise your head and shoulders as far as possible, with deep inspiration. Repeat, turning your body. Bend your body over a bar in the doorway, or your stair railing, backward, forward and sideways, with your hands clasped behind your neck. Place your bar low; hang under it with your body extended stiffly and resting on your heels. Slowly draw your chest up to touch the bar by bending your elbows outward. Repeat. Combine these movements with deep respiration, opening a window for good, pure air; make each exercise as useful to the muscles as possible; they are corrective exercises—not merely amusing. Rub your stomach with cold w7atei after the exer- cise. This treatment persevered in, with self-restraint at the table, is the best for dyspepsia and weak lungs. A PALATABLE LAXATIVE. Make a strong, concentrated infusion of senna leaves; strain this through a muslin cloth, and boil in the strained liquid as many prunes of good quality, as can be weil boiled in the quantity of infusion. Stew the prunes in the liquor thoroughly, in the same manner as if for the table, properly seasoning. When well cooked, put in a glass jar, screw the top down tightly, and set away in a cool place. Two or three or four of these prunes, eaten during the day, will overcome some of the severest cases of constipation. There is no suggestion whatever of the senna in the taste of the prunes, and the effect is most desirable. If taken at bedtime, when a laxative is desired, the bowels will move nicely in the morning. 168 How to Make All Kinds of Ointment. 2KW to make all kinds of (^jintment. HOW TO MAKE ALL KINDS OF OINTMENT. FOOT OINTMENT FOR ALL DOMESTIC ANIMALS, t Equal parts of tar, lard and resin, melted together. GOLDEN OINTMENT. One drachm of orpiment mixed with 2 ounces of lard to the consistency of an ointment. PILE OINTMENT. 2 drachms powdered nutgall, I drachm powdered opium, 1 ounce lard, 2 drachms melted wax. Mix, and apply three times a day. MAGNETIC OINTMENT FOR MAN AND BEAST. I pound elder bark, i pound spikenard, I pound yellow dock root. Boil in 2 gallons of water down to I, then press the strength out of the roots, and boil the liquid down to % gallon ; add 8 pounds of the best resin, i pound of beeswax, and tallow enough to soften. Roll in rolls, and apply by warming and spreading on linen. How to Make All Kinds of Liniment. 169 HEALING OINTMENT. 4 ounces resin, 6 ounces lard, 2 ounces yellow wax. Mix, and strain through a cloth. FOR CHAFING AND OTHER SKIN IRRITATIONS. Rice flour, I pound, Rose pink, 5 grains, Oil of rose, 10 drops, Oil of sandalwood, 5 drops. Mix thoroughly. RECEIPTS FOR ALL KINDS OF LINIMENT. BARRELL’S INDIAN LINIMENT. 1 qt. alcohol, I oz. tincture ot capsicum, Y oz. oil of origanum, oz. oil of sassafras, Yt oz. oil of pennyroyal, Yz oz. oil of hemlock. Mix. ARNICA LINIMENT Add to i pint of sweet oil, 2 tablespoonfuls of tincture of arnica. Good for wounds, stiff joints., rheumatism, and all Injuries. LINIMENT FOR OLD SORES. (man or beast.) Common salt, tablespoonfuls* Opium, i ounce, Camphor gum, I ounce. Oil of origanum, I ounce, Ammonia, 2 ounces, Alcohol, i pink Liniments and ointments should always be applied to the patient with the hand; if applied with cotton or a cloth the good effect obtained from the friction would be lost. 12 170 Liniments. A FAMILY LINIMENT FOR ACCIDENTS, BRUISES, LAMENESS AND SWELLING. Alcohol, q5 per cent., i gallon, Oil of sassafras, 3 ounces, Oil of origanum, 3 ounces, Tinct. of arnica, 2 ounces, Tinct. of camphor, 2 ounces, Tinct. of opium, 2 ounces, Tinct. of valerian, 2 ounces, Tinct. of Guaiaci, 1 ounce, Aqua ammonia, 1 ounce, Chloroform, 2 ounces, Tinct. cochineal sufficient to color. Mix them and make a liniment. Be sure and shake well before using. SOAP LINIMENT. Sulphuret of potassium, 3 ounces; soap, 1 pound; suffi- cient water to melt together; add 1 pound olive oil; 3 fluid drachms oil of thyme; mix well. This is a remedy for skin diseases. How to Make All Kinds of Healing Salves. 171 DR. DANIELS’ CHLOROFORM LINIMENT. Sweet oil, 1 ounce, Oil sassafras, X ounce, Aqua ammonia, 4 F., 4 ounces, Shake thoroughly, and add: Laudanum, I ounce, Tinct. arnica, 2 ounces, Chloroform, X ounce. Mix. Nothing better in the world for rheumatism, bruises, sprains, etc. Rub in thoroughly. Shake before using. HOW TO MAKE ALL KINDS OF HEALING SALVES. A SALVE FOR BURNS, FROSTBITES, CHAPPED HANDS, ETC. Turpentine, I ounce, Bees wax, 1 ounce, Sweet oil, 1 ounce. Melt oil and wax together, and put in the turpentine when sufficiently cooled. A SALVE FOR BROKEN BREASTS. ABSCESSES, FEVER SORES, ETC. Lard, X ounce, Resin, X ounce, Bees wax, X ounce. Then steep X ounce of tobacco in 2 ounces of salt water; strain and boil down to one-half the original quantity. Then mix with the other ingredients while warm. 172 How to Make All Kinds of Healing Salves. Lard, 6 ounces, Yellow wax, X ounce. Burgundy pitch, 8 ounces. Melt, and mix together thoroughly. AN EXCELLENT HEALING SALVE. A SALVE FOR RHEUMATIC PAINS, ULCERS, BRUISES, ETC. Resin, 2 ounces, Mutton tallow, 2 ounces, Oil of red cedar, X ounce, Oil of wormwood, X ounce. Melt, and mix thoroughly. A SALVE FOR ALL KINDS OF SORES, CUTS, BRUISES, ETC., IN MAN OR BEAST. White wax, 4 drachms, Lard, 18 drachms, Crystallized carbolic acid, 3 drachms. Melt the wax and lard together. Stir until cooled, and then add the carbolic acid previously liquified. LIP SALVE. Take of Lard, I ounce, Cacao butter, 1X ounces. Spermaceti, X ounce, Yellow wax, 1X drachms, Alkannet root, 15 grains. Melt, and keep liquid over fire for X hour; then strain through cloth and add Oil of lemon, 5 drops, Oil of bergamot, 9 drops, Oil of bitter almonds, 2 drops. This is an excellent emollient application for abraded or chafed surfaces. Apply at night on linen cloth. Water as Medicine. 173 HOW TO USE HOT WATER AS A MEDICINE, AND ITS WONDERFUL CURA TIVE AND MEDICAL PROPERTIES. To drink water internally it should be used at about 100° Fahr. Hot water possesses more medical properties than al- most any other liquid or substance. It is a domestic remedy that is available to all and can easily be applied. 1. There is nothing better for cuts, bruises, congestion of the lungs, sore throat, rheumatism, etc., than hot water. 2. Headache almost always yields to the application of hot water to the feet and to the back of the neck. 3. A towel folded several times and quickly wrung out of hot water and applied over the face will relieve, and many times cure, toothache and neuralgia. 4. A strip of flannel or a napkin folded lengthwise and dipped in hot water and wrung out and then applied around the neck of a child that has the croup, will often bring instant relief. Apply every five minutes. 5. Hot water taken freely half an hour before bedtime is one of the best remedies for constipation. 6. A cup of hot water taken just after rising before break- fast has cured thousands of indigestion. 7. There is no other domestic remedy so widely recommended by physicians for the disease of dyspepsia. 8. Persons suffering with cold hands and feet will often find a great relief by taking a cupful of hot water several times a day. 9. A hot hipbath will often relieve the distressing sensation of dysentery, the itching of piles, etc. 10. The inhaling of steam is often efficient in relieving coughs, colds, sore throat, asthma and croup,, 174 The Use of Hot Water in Diseases. HOT-WATER THROAT BAG. HOT-WATER BAG HOW TO APPLY AND USE HOT WATER IN ALL DISEASES. 1. The Hot Water Throat Bag. The hot water throat bag is made from fine white rubber fastened to the head by a rubber band (see illustration), and is an unfailing remedy for catarrh, hay fever, cold, toothache, headache, earache, neuralgia, etc. 2. The Hot Water Bottle. No well regulated house should be without a hot water bottle. It is excellent in the application of hot water for inflammations, colic, headache, congestion, cold feet, rheumatism, sprains, etc., etc. It is an excellent warming pan and an excellent foot and hand warmer when riding. These hot water bags in any variety can be purchased at any drug store. 3. Boiling water may be used in the bags and the heat will be retained many hours. They are soft and appliable and pleasant to the touch, and can be adjusted to any part of the body. 4. Hot water is good for constipation, torpid liver, and relieves colic and flatulence, and is of special value. Be Caution. When hot water bags or any hot fomentation The Use of Hot or Cold Water in Diseases. 175 is removed, replace dry flannel and bathe parts in tepid water and rub till dry. 6. For inflammations it is best to use hot water and then cold water. It seems to give more immediate relief. Hot water is a much better remedy than drugs, paragoric, Dover’s powder or morphine. Always avoid the use of strong poisonous drugs when possible. 7. For those who suffer from cold feet there is no better remedy than to bathe the feet in cold water before retiring and then place a hot water bottle in the bed at the feet. A few weeks of such treatment results in relief if not cure of the most obstinate case. HOW TO USE COLD WATER. Use a compress of cold water for acute or chronic in- flammation, such as sore throat, bronchitis, croup, inflam- mation of the lungs, etc. If there is a hot and aching pain in the back apply a compress of cold water on the same, or it may simply be placed across the back or around the body. The most depends upon the condition of the patient. WHAT HOT WATER WILL DO. According to a prominent New York physician, it Will cure dyspepsia, if taken before breakfast; Ward off chills, when one comes in from the cold; Stop a cold, if taken early in the stage; Relieve a nervous headache; Give instant relief to tired and inflamed eyes; Prove efficacious for sprains and bruises; Frequently stop the flow of blood from a wound; Is a sovereign remedy for sleeplessness; Causes wrinkles to flee and backaches to vanish, A Brief History of Medicine. 176 Ancient Greeks.—The ancient Greeks in their desire to honor the healing art, cherished the myth that the first knowledge of medicine came from gods and demigods. The Romans, though in general more practical than the Greeks, evinced less sense of the importance of the healing art, and for centuries held practices of medicine in small esteem. Foreigners who tried to establish the art at Rome were looked on with contempt and sus- picion. Cato.—The elder Cato said that these doctors came to Rome to put an end to the people. He cautioned his friends to let them alone, and preferred to treat his family and neighbors from an old hand-book of medical recipes which had probably been delivered to him by his father, who in turn had received it from his progenitors. Romans.—Romans of means had physicians in their own houses. These men were slaves, for, odd as it seems, many Roman slaves were accomplished in literature, art and science. At one time the selling price of a slave doctor was about the equivalent of three hundred dol- lars in our money. Julius Caesar.—After the time of Julius Caesar, who encouraged physicians, the art began to “lift its head” in Rome, and later men of character and position, though generally foreigners, entered the profession. Some of them accumulated large to tunes, and one made the equivalent of at least five hundred thousand dollars in a few years. In some countries, where physicians did not thrive, sick people were placed on the road-side, that travelers who had suffered with like maladies might suggest remedies. Drug Shops.—Such crude efforts were supplanted at Rome by shops, in which various drugs and medicines were sold. Then, as now, quacks abounded, and the government, for the protection of the people, ordered that all remedies should bear a label declaring the char- acter of the medicine, the name of its inventor, the sick- ness for which it was prepared, with a list of its ingredi- ents and full directions as to the way in which it should be taken. Disorders of Stomach.—For disorders of the stomach a favorite prescription was to the effect that the sufferer should read aloud in a clear distinct tone some book or speech, and then take moderate exercise. * A BRIEF HISTORY OF MEDICINE. A Brief History of Medicine. 177 Physicians were divided, as now, into various classes of specialists—doctors for the eye, for the throat, etc. Even in those old days women practiced medicine, although they did not reach prominence in the profession. Surgeons used various instruments, resembling in some measure those of today. They had ear-probes, syringes, instruments for cutting bones, and the like. In very early times dentists came into notice, and an ancient author refers to “gold fillings.” Chinese Doctors.—A Chinese doctor is employed by the year to attend the family and keep its members in good health. When one falls ill the doctor’s pay is stopped until the patient recovers. THE GREAT REVOLUTIONS IN THE PRACTICE OP MEDICINE. THE CELEBRATED DR. KOCH. The wisdom of today is the ignorance of tomorrow is an old but true maxim. Enlightened chemistry, with the aid of the microscope, has made startling discoveries within the last few years. Old medicines and old reme- dies in the field of medicine and surgery have been so changed and supplanted by new ideas, that scarcely a vestige of the principles and practice of the old-time methods remain. Prof. Tyndall, of England, Louis Pas- teur, of France, Dr. Koch, of Germany, and many other eminent scientists, have made wonderful discoveries with the microscope, and placed new fields of study before the medical profession. 178 How Much Medicine to Take as a Dose. HOLD THE VIAL IN ONE HAND AND THE CORK IN THE OTHER, Jlocu JVIueh JVIedieine to Take as a Dose3 NAME OF DRUG. DOSE. NAME OF DRUG, DOSE. Aloes 3 to 15 grains. Syrup of Sarsaparilla .. 1 to 4 teasp’fuls. 5 to 15 drops. 10 to 30 drops. 1 to 2 teasp’fuls. 1 to 2 teasp'fuls. AquaAmmonia(dilute) “ Rhubarb 10 to 40 drops. 3 to 10 drops. 1 to 5 grains. 1 to 5 drops. Balsam of Fir Tinct. of Aconite Root Bismuth .......... 5 to 40 grains. “ Aloes 1 to 8 teasp’fuls. Bromide of Potassium. 5 to 40 grains. “ Asafoetida..... 34 to 1 teasp’fuL 10 to 30 drops. 34 to 34 teasp’ful. 20 to 40 grains. 1-12 to 1 grain. Calomel (as alterative) “ Bloodroot 1 to 8 teasp’fuls. 2 to 5 grains. 1 to 2 teasp’fuls. 5 to 60 drops. Citrate of Iron “ Camphor Citrate Iron & Quinine 3 to 8 grains. “ Cayenne 10 to 60 drops. Cream of Tartar 34 to 3 teasp’fuls. “ Castor 34 to 1 teasp’ful. 5 to 10 grains. 20 to GO grains 34 to 2 teasp’fuis 34 to 4 teasp’fuls Elecampane “ Cinch. Comp. Epsom Salts 34 to 1 ounce. “ Colchicum.... 10 to 20 drops. Gallic Acid 5 to 10 grains. “ Digitalis 5 to 20 drops. Iodide of Potassium 2 to 10 grains. “ Ginger 34 to 1 teasp’ful. Kino 10 to 30 grains. “ Gentian Com 3| to 2 teasp’fuls 3| to 1 teasp’ful. 34 to 2 teasp’fuls 5 to 20 grains. 2 to 8 grains. Mercury with Chalk... “ Kino Morphine 34 to 34 grain. “ Lobelia 34 to 1 teasp’ful. 10 to 30 drops. Muriate of Ammonia... 5 to 20 grains. “ Muriate Iron Opium 34 to 2 grains. “ Myrrh 34 to 1 teasp’ful. Paregoric 1 teaspoonful “ Nnx Vomica 5 to 10 drops. Peppermint Essence.... 5 to 30 drops. “ Opium Pepsin 1 to 5 grains. (Laudanum) 10 to 25 drops. Quinine 1 to 10 grains. “ Rhubarb 1 to 4 teasp’fuls. Rochelle Salts 34 to 1 ounce. “ “ & Senna 1 to 4 teasp’fuls. 5 to 30 grains. 5 to 20 grains. 2 to 5 grains. 34 to 1 teasp’ful. “ Tolu 34 to 1 teasp’ful. 34 to 2 teasp’fuls 4 to 10 drops. 10 to 30 drops. Salpetre Santonin Syrup of Squills “ Iodide of Iron Wine Ipecac (Diaph.).. 15 to 30 drops. 1 to 6 teasp’fuls. “ “ (Emetic). 2 to 8 teasp’fuls. “ Senna. “ Colchicum Root 10 to 30 dropsj Children should take from y$ to % of a dose, according to age. Or divide the age of the child at its next birthday by 24. and take that fractional part of a dose for an adult. How tD Measure Medicines. 179 Bittek medicines may have good effect. HOW TO GIVE HOMEOPATHIC MEDICINES. Time.—The most appropriate times for taking medicines, as a rule, are on rising in the morning, and at bedtime. The Dose.—The disease, age, habits, etc., must regulate the quantity of medicine. In general, it is safe to adopt the following rule: For an adult, one drop of 3x tincture, or its equivalent in pellets or globules. For children and infants from one-half to one-third the quan- tity. The repetition of doses must be governed by the disease. Acute diseases may require very frequent doses every ten or twenty minutes. Chronic diseases once a day. 180 How to Use All Kinds of Homeopathic Remedies. HOW TO USE ALL KINDS OF HOMEOPATHIC REMEDIES. 1. Ague.—In marshy places.—Arnica, arsenicum, carbo veg.., cinchona. In datnp, cold seasons.—Calcarea, carbo veg., cinchona, lachesis. In spring and summer.—Antimo- ni um crudum, arsenicum, belladonna, capsicum. In autumn. —Bryonia, cinchona, nux vomica, rhus, veratrum An at- tack every day.—Aconitum, arsenicum, belladonna, bryoma, calcarea. Every other day.—Antimonium crudum, arnica, arsenicum, belladonna, bryonia 2. Alopecia (loss of hair.)—From previous illness, grief, etc.—Phosphorus, aconitum, ignatia, calcarea, silicea, china, cantharis. 3. Appetite, Loss of.— Nux vomica and pulsatilla; if there is any constipation with derangement of the stomach, podophyllin; if with debility, china. 4. Apoplexy.—Aconitum, opium, belladonna, nux vomica. Predisposition to.— Strict temperance in eating and drinking; avoidance of excitement, haste, heated rooms, etc. 5. Asthma. — Arsenicum and ipecac; if it is a nervous attack use gelsemium. 6. Barber’s Itch.—Atimonium tarraricum, arsenicum. 7. BedSores.—Glycerine-cream or calendula-lotion; also calendula or arnica plaster. Prevention of.—Washing the parts exposed to pressure morning and evening with tepid water; after drying with a soft towel, a little glycerine or glycerine-cream should be rubbed evenly over the parts. 8. Bilious Attacks.—Chamomilla and nux vomica alter- nately; if with constipation, podophyllin. 9. Bladder. — Catarrh of— Antimonium crudum, pulsa- tilla, cantharis. Inflammation of— Cantharis. aconitum How to Use All Kinds of Homeopathic Remedies. 181 10. Boils.—When large looking like carbuncles, arseni- cum, belladonna. When there is a disposition towards boils, give lycopodium, sulphur and silicea, twice a week. 11. Bowels.—Inflammation of — Aconitum, belladonna, colocynth, arsenicum bryonia; also hot fomentations, poul- tices, or wet compresses. 12. Bronchitis.—Aconite and bryonia alternately for acute bronchitis; for chronic bronchitis, bryonia and phos- phorus alternately. 13. Bruises.—Arnica (externally). 14. Buzzing in the Ears.—Pulsatilla and mercurius; if particularly while eating, with disordered digestion, take nux vomica. 15. Cancer.—Arsenicum, hydrastus. 16. Canker of the Mouth.—Mercurius, arsenicum (idio- pathic); carbo veg. nitric acid (mercurial); sulphuric acid spray, locally. 17. Catarrh or Cold in the Head.—Aconite and nux vomica alternately; if there is watery discharge from the nose, arsenicum and bryonia alternately; if with cold in the chest, bryonia and aconite alternately, or chamomilla with hepar sulphur alternately; if with hoarseness, take phos- phorus. 18. Chicken Pox.—Rhus tox. Sulphur, antimonium tar. 19. Chorea (St. Vitus’ dance).—Cuprum, veratrum, vinde, belladonna, ignatia, cimicifuga, rac. arsenicum. 20. Cholera Morbus, Cholera.—Use veratrum, ipecac, colocynth. 21. Colic, Flatulent.—Colocynthis and pulsatilla alter- nately every ten minutes; when better every hour or two. 22. Cold in Chest.—If with dry hard cough take aconite and bryonia alternately; if the cough is loose and rattling, take ipecac alternately with tartar emetic; if with hoarse- ness, phosphorus. 23. Constipation.—Nux vomica alternately with bryonia. 24. Consumption.—Phosphorus, arsenicum, drosera, ly- copodium; also aconitum or bryonia. 25. Convulsions. — Belladonna and hyoscyamus alter- nately, first using hot water bath. 26. Costiveness.—Nux vomica and sulphur alternately every night and morning. 27. Cough.—Dry, ipecac and bryonia alternately; hoarse, hepar sulphur and phosphorus alternately; loose, pulsatilla and tartar emetic alternately. 28. Croup.—Aconite, spongia and hepar sulphur in rota- tion, fifteen minutes apart; when better every two hours. How to Use All Kinds of Homeopathic Remedies. 182 2q. Cuts and Lacerated Wounds.—Should be treated with tincture of calendula. It works magically in healing rapidly and removing inflammation. 30. Cystitis (Inflammation of the bladder).—Cantharis, apis mellifica. 31. Deafness (from cold).—Aconitum, mercurius, bella- donna, pulsatilla, dulcamara. From Enlargement of Tonsils.—Mercurius, belladonna, calcarea phosphorus, carbo veg. After Measles.—Pulsatilla, sulphur, belladonna; after scarlatina, belladonna, hepar sulphuris, calcarea; after small-pox, mercurius, sulphur, belladonna; from nervous disease, phophorus, china. 32 Diarrhea.—Bilious, chamomilla or mercurius; sim- ple diarrhea, china alternately with mercurius; painful diarrhea, arsenicum and veratrum alternately. A dose after every stool. 33. Diphtheria.—Belladonna used alternately with mere, iod. Where there is croup complication, kali bich., and gargle or touch white spots with alcohol dilute. 34. Diseases of Infants.—Colic and diarrhea, with vom- iting, ipecac; obstruction of the nose, with running from the nose, chamomilla; dry obstructions of the nose,nux vomica; constipation, bryonia and nux vomica alternately; sleep- lessness, coffea; fever, with dry skin, aconite; difficult teeth- ing, calcarea carb. The pellets may be mashed with the fingers before placing on the child’s tongue. 35. Dysentery.—Use aconite aad mercurius cor. alter- nately, a dose after every stool. 36. Dyspepsia.—Pulsatilla and chamomilla alternately. 37. Dropsy.—Arsenicum, apis, bryonia, china. 38. Earache.—Pulsatilla, belladonna and mercurius in rotation every fifteen minutes; when better every three hours. Use hot applications. 39. Eczema (a non-contagious itching eruption). — Ar- senicum, calcarea, mercurius, rhus tox. sulphur. 40. Epilepsy.—Belladonna, cuprum, veratrum vir. igna- tia, arsenicum, calcarea (chronic). 41. Epistaxis (bleeding from the nose).—Hamamelis; (dark blood) ipecacuanha; (bright blood) pulsatilla; (absent or deficient period) bryonia, aconitum. 42. Erysipelas.—Belladonna if with red smooth skin; if with blisters or vesicles, rhus tox. 43. Eye.— In inflammation use aconite, belladonna and gelseminum, in rotation. 44 Faceache or Neuralgia.—Aconite, chamomilla and belladonna in rotation every fifteen minutes; when better How to Use All Kinds of Homeopathic Remedies. 183 every three hours; if not better in a day or so, take aconite and mercurius in rotation. 45. Fever.—Aconite every half hour. Scarlet fever, aco- nite and belladonna alternately; rheumatic fever, aconite, bryonia and rhus tox. in rotation; fever in infants, aconite and chamomilla; chills and fever, use arsenicum, ipecac and china in rotation. 46. Flatulence.—Nux vomica, carbo veg.; (stomach) lyco- podium; (bowels) china. 47. Gall Stones.—Aconitum, mercurius, podoph, nux vomica, china (preventive). 48. Giddiness.—Belladonna, nux vomica, bryonia, aconi- tum, pulsatilla, gelsemium. 49. Hay Fever.—Ipecacuanha, arsenicum. 50. Headache.—Nervous headache, belladonna and bry- onia alternately every fifteen minutes; sick headache, nux vomica and bryonia alternately every half hour; congestive headache, throbbing, belladonna every fifteen minutes; headache of females, pulsatilla. 51. Heart Disease.—Aconite, gelsemium and digitalis. 52. Hectic Fever.—China, phosphorus, arsenicum, sul- phur, mercurius. 53- Hiccough.—Nux vomica, aconitum, ignatia, sulphur veratrum viride. 54. Hoarseness.—Aconite alternately with hepar sulphur. If these fail, mercurius. 55. Hooping Cough.—Ipecacuanha, drosera, cuprum ver- atrum gelsemium, veratrum viride, or belladonna (with head symptoms). 56. Hysteria.-—Ignatia, gelsemium, pulsatilla. 57. Impure Blood.—Hepar sulphur and sulphur alter- nately. 58. Influenza.—Camphor (the chill stage); aconite (chills and heats); arsenicum (prostration); kali bichromicum (troublesome cough). 59. Itch.—Hepar sulphur; also apply powdered sulphur and lard externally. 60. Inactive Liver.—Alternate mercurius sol. and pod- ophyllin. 61. Jaundice.—Aconite, bryonia, mercurius, phosphorus (malignant); China, nux. 62. Kidney Troubles.—Aconite and bryonia alternately. 63. Lead Colic.—Opium, alum, belladonna, sulph. ac. platinum. 64. Liver.—Enlargement of, mere. iod. also abdominal compress; inflammation of, aconite, bryonia, mercurius cor. 184 How to Use All Kinds of Homeopathic Remedies. 65. Lumbago or pain in small of the back.—Rhus tox., nux vomica and bryonia in rotation. 66. Leucorrlioea.—Sepia, cimicifuga and caullophyllum. 67. Lungs.—Inflammation of, aconite alt. phosphorus, bryonia. 68. Measles.—Aconite and pulsatilla alternately. If the rash disappears, take sulphur; if it hesitates to disappear, use gelsemium and ipecac alternately. 69. Morning Sickness.—Macrotin in alternation with nux vomica. 70. Mumps.—Mercurius and belladonna alternately, or china and phosphorus alternately. 71. Neuralgia.—Aconite, belladonna and bryonia are prominent remedies. 72. Nervous Debility.—China and phosphorous alter- nately, four hours apart. 73. Nettle Rash.—Aconitum, if the eruption is preceded by much fever. Dulcamara, when excited by exposure to cold and damp. Pulsatilla, when the eruption has been produced by eating unwholesome food. Belladonna, when the eruption is attended by violent headache and red face. 74. Obesity.—Excessive accumulation of fat, china, apis. 75. Ophthalmia.—Catarrhal-aconite, mercurius, bella- donna, pulsatilla. 76. Paralysis.—Nux vomica, rhus, phosphorus, gelsemi- um, aconite. 77 Piles.—Gelsemium and nux vomica alternately, a dose every two hours; in chronic piles, use nux vomica and sulphur alternately, a dose every night and morning. 78. Pleurisy.—Give aconite alternately with bryonia; put hot water bags to feet and hands, and drink hot water. 79. Prurigo.—Of the anus (a popular eruption with in- tolerable itching). Nitric acid, sulphur; also glycerine of hydrast. or freshly made chloroform ointment. 80. Quinsy.—Belladonna, mercurius, iod. 81. Rash.—During teething, cham.; antimonium crudum (with diarrhea); arsenicum (with prostration). 82. Remittent Fever.—Gelsemium (specially in chil- dren), arsenicum, veratrum, china, ipecacuanha, rhus. 83. Retention of Urine.—Nux vomica, opium, aconite, camphor. 84. Rheumatism.—Aconite, bryonia, and rhus tox. in rota- tion. 85. Ringworm.—Rhus tox. and sulphur alternately. 86. Rickets.—Silicea, calcarea carbonica, sulphur. Also out-dgor air, cold or tepid salt water baths, and a teaspoon- ful of cod-liver oil twice a day, Howto Use All Kinds of Homeopathic Remedies. 185 87. Salivation.—From mercury—Nitric acid, hepar sul- phur. 88. Scarlatina.—Simple—Aconite alternately with bella- donna; sulphur (convalescence); with throat affection (anginosa), mercurius, apis. 89. Sciatica.—Colocynth, rhus, arsenicum, nux vomica. 90. Sleeplessness.—Belladonna, gelsemium. 91. Sore Throat.—Belladonna alternately with mecurius; for quinsy take the above two in rotation, with hepar sul- phuris. 92. Stings of Insects.—Apply a piece of raw onion, or saleratus and water. 93. Sunstroke. — Camphor, belladonna, gelsemium, veratrum viride. 94. Toothache.—Aconite, chamomilla and mercurius in rotation every half hour 95. Tongue. — Coated. — Antimonium crudum (milky white); kali bichromicum (yellowish); pulsatilla (roughish white; rhus bapt. (brownish). 96. Tuberculosis (the condition of the body in which tubercules are deposited).—Phosphorus, calcarea carbonica. 97. Typhus Fever.—Aconite, bryonia or veratum viride, arsenicum, belladonna, phosphorus. 98. Urinary Difficulties.—Where discharge is burning and scanty, cantharis; where there is over-secretion and in- flammation of bladder, apis mel. alternate with copaiva: where difficult from taking cold or with fever, aconite. 99. Vomiting.—From indigestible food, pulsatilla, anti- momium crudum, ipecacuanha, iris. Chronic. Arsenicum, hydras. Of blood. Ipecacuanha, hamamelis, nitric acid, China. 100. Warts.—Rhus tox. or nitric acid, internal and exter- nal; sulphur. 101. Whitlow.—Silicea fluor., hepar. 102. Whooping Cough.—See “ Hooping Cough.” 103. Worms.—Cina for pin or seat worms and hepar sulphur. 186 OBJECT LESSONS OF THE EFFECTS OF ALCOHOL AND CIGARETTE SMOKING. The Stomach. By Prof. George Henkle, who personally made the post-mortem examinations and drew the following illustra- tions from the diseased organs just as they appeared when first taken from the bodies of the unfortunate victims. THE STOMACH of an habitual drinker of alcoholic stimulants, showing the ulcerated condition of the mucous membrane, incapaci- tating this important organ for digestive functions. THE STOMACH (interior view) of a healthy person with the first section of the small intestines. The Liver. 187 The Liver of a drunkard who died of Cirrhosis of the liver, also called granular liver, or “gin drinker’s liver.” The organ Is much shrunken and presents rough, uneven edges, with carbuncular non-suppurative sores. In this self-inflicted disease the tissues of the liver undergo a cicatrical retraction, which strangulates and partly destroys the parenchyma of the liver. THE LIVER IN HEALTH. 188 The Kidney. THE KIDNEY of a man who died a drunkard, showing in upper portion the sores so often found on kidneys of hard drinkers, and in the lower portion, the obstruction formed in the internal arrangement of this organ. Alcohol is a great enemy to the kidneys, and after this poison has once set in on its destructive course in these organs no remedial agents are known to exist to stop the already established disease. THE KIDNEY ~n health, with the lower section removed, to show the filtering apparatus (Malphigian pyramids). Natural size. Tke Lungs and Heart. 189 The Lungs and Heart of a bov who died from the effects of cigarette smoking, showing the nicotine sediments in lungs and shrunken condition of the heart. THE LUNGS AND HEART IN HEALTH. 190 Destructive Effects of Cigarette Smoking. THE DESTRUCTIVE EFFECTS OF CIGARETTE SMOKING. Cigarettes have been analyzed, and most physicians and chemists were surprised to find how much opium is put into them. A tobacconist himself says that “the ex- tent to which drugs are used in cigarettes is appalling.” “Havana flavoring” for this same purpose is sold every- where by the thousand barrels. This flavoring is made from the tonka-bean, which contains a deadly poison. The wrappers, warranted to be rice paper, are sometimes made of common paper, and sometimes of the filthy scrap- ings of ragpickers bleached white with arsenic. What a thing for human lungs! The habit burns up good health, good resolutions, good manners, good memories, good faculties, and often hon- esty and truthfulness as well. Cases of epilepsy, insanity and death are frequently re- ported as the result of smoking cigarettes, while such physicians as Dr. Lewis Sayre, Dr. Hammond, and Sir Morell Mackenzie of England, name heart trouble, blind- ness, cancer and other diseases as occasioned by it. Leading physicians of America unanimously condemn cigarette smoking as “one of the vilest and most destruct- ive evils that ever befell the youth of any country,” de- Destructive Effects of Cigarette Smoking. 191 daring that “its direct tendency is a deterioration of the race.” Look at the pale, wilted complexion of a boy who in- dulges in excessive cigarette smoking. It takes no physi- cian to diagnose his case, and death will surely mark for his own every boy and young man who will follow up the habit. It is no longer a matter of guess. It is a scientific fact which the microscope in every case verifies. Illustrating the shrunken condition of one of the Lungs of an excessive smoker. Home Lessons in Massage. 192 CURING- A PARALYZED HAND. A NEW METHOD OF HEALING. Home Lessons in Massage. 1. Standard of Qualification.—The standard of qualifi- cation for the practice of massage may be thus defined : First.—Good physique and good health absolutely essential. Second.—Cleanliness in every particular is of the greatest importance. Third.—An intelligent interest in the patient’s welfare. Fourth.—Perfect devotion and zeal in carrying out fully and carefully the duties of the work to the minutest detail, so as to ensure the confidence of the patient. Fifth.—Good temper and forbearance are necessary. Sixth.—Absence of fuss and undue haste. Seventh.—Intelligence and even refinement are advan- tageous. Eighth.—A happy, cheerful disposition, with vivacity and dexterity, readiness and ability, not forgetting a pleas- ant, contented face, complete the standard of individuality. 2. The Perfect Hand For Massage Work should be soft, smooth, dry and fleshy, and of good normal, healthy tem- gerature. You will find that every part of the hand must e made available, and there is no position which the hands and fingers can assume which cannot be adapted to some form of massage. 3. The Room Temperature.—The room should be of comfortable temperature, say from 62 degrees to 65 degrees F. The couch or bed upon which the patient is placed should not be too soft or yielding. As little as possible of Home Lessons in Massage. the body of the patient should be exposed at one time. In general massage one hour should lapse after a meal before the process is commenced, and the process should extend from thirty to forty minutes, twice a day, between u and 12 in the morning, and 5 and 6 in the evening; or between 12 and 1 midday, and 8 and 9 at night. 4. Silence.—Always demand silence during the time that you are manipulating. Do not talk to your patient, and do not allow your patient to talk to you. After the operation is over, it is imperative that the patient should be made thoroughly warm. I want you particularly to remember this question of warmth after every form of massage, whether local or general. 5. For Neuralgias,—For neuralgias of the head and neuralgias in general, apply equal parts of chloroform and castor oil, and for painful joints you can use the same appli- cation. For the abdomen, liquid vaseline is to be preferred, and it should be used freely from the commencement (always.) You will not forget that in all paralytic, and other mus- cular affections, you do not use any kind of lubricant what- ever at the time of manipulating, but after the operation is over it is frequently advantageous to grease the parts to prevent radiation of heat, and secure warmth. 6. Masseeing tlie Head.—One hand of the operator is carried over the mastoid portion of the temporal and up- wards to the vertex of the head, whilst the other hand is carried over the opposite frontal eminence. Both hands are so directed that they meet each other at the top of the head. 7. How Freqently Applied.—The weaker the patient is the oftener he ought to have the treatment. The treatment should be applied at least once a day, and sometimes twice, in order to derive the most benefit from it. The effect which is derived from one treatment should not be lost be- fore the next treatment is applied. 8. Usefulness of tlie Institution.—Experience teaches us the usefulness of the institution, as many patients thus treated have recovered their health after having suffered from diseases which could not be cured by other remedies. 9. Hand Rubbing.—The virtue of hand rubbing has been known for many years. Persons have been revived and restored to life and health when apparently dying, by an active, brisk and thorough system of rubbing with the hands. 193 194 Home Lessons in Massage. TREATING THE LUNGS IN GENERAL MASSAGE. Io. What It Will Do.—Hand rubbing or massage will in- crease circulation, temperature, respiration, nutrition and improve digestion. It will increase the appetite, produce rest and sleep and relieve pain and remove congestion. The general principles of thorough hand rubbing will al- ways be strengthening and stimulating to the system, and. guieting to the nerves. MASSAGE OF THE BACK FOR RHEUMATISM, BACK- ACHE, PARALYSIS, NERVOUSNESS AND SPINAL TROUBLE. Home Lessons in Massage. 195 1. Stroking with both hands, one on each side of the spinal column, from the base of the skull down to the sacrum. If on a large person the operator had better divide the back into three parts, in such a manner as to first work next to the spinal column, then over the center of the back, and finally over the sides, remembering that by the last manipulation he may conveniently reach the liver or spleen, if desirable, in certain cases. In the case of an infant, and especially in infantile paralysis, we often use, in the stroking, only the index and the mid- dle fingers, one on each side of the spinal column. 2. Make a closed hand or fist, and. compare the former with the latter, and observe the difference in the ef- fects of each when applied to the body. You will soon discover that the movements of the hand partially closed as described, are of a much lighter character. The annexed figure conveys an idea of this form of manipulation. The following form of hand is that which might be called the boat or saucer hand. The fingers and thumb are slight- ly flexed, so that the palm of the hand forms a concavity. 3. Kneading with the two thumbs, one on each side of the spine, so as to act upon the spinal nerves. The hands should be spread over the back, supporting the sides if pos- sible. Hacking with one hand on each side of the spine, up and down, from the sacrum to the neck. General Treatment. CUEING KIDNEY THOUBLE AND BACK-ACHE 196 Home Lessons in Massage. CURING NERVOUSNESS AND LUNG TROUBLE. A CURE FOR CONSTIPATION, DTSPEPSIA AND COLIC. 4. All your movements must be done rhythmically, quiet and regularly at first. When, however, you find that they are unattended with any discomfort to your patient, they may be carried out with considerable rapidity. But under no condition is it justifiable to perform abdominal massage in a hurried and jerking manner. 5. You now effleurage over the abdominal wall, and re- member that all your move- ments should be in the course of the large bowel, from right to left of your patient, upwards on the right and downwards on the left. Pick up the skin, areolar tissue and fat by the usual petris- sage move- ments, begin- ning in the right inguin- ctjhing- constipation. al region, and working round to the left inguinal region. If you have to bring about the absorption fat, great rolls of fat, you must grasp it firmly in your hands and knead and squeeze it as though it were dough. 6. Stroking with both hands from the ankle to the hip, the hand on the outside reaching up to the crest of the ilium, the thumb of the hand on the inside, with moderate pressure, going down towards the groin. (Avoid pressure upon the tibia.) Friction with the thumb upon the outside of the leg from ankle to knee joint, covering principally the flexors of the foot. Home Lessons in Massage. 7. A Lame Knee Joint.—I would advise you never to- meddle with the knee joint, unless under the advise of a surgeon. If you are not careful you might do great harm. No other synovial sac is capable of such extreme distension as that of the knee joint. Under ordina- ry conditions the amount of syno- via in a joint is just sufficient to cated; but it sometimes happens that the knee joint contains over a pint of fluid, or even more, and pressure of some kind from without is frequently necessary to bring out its absorption. I have to tell you how you are to manip- ulate to exercise this pressure to bring about absorption. 8. For Bruised or Swelled Leg. — Lubricate your hands well writh a mixture of equal 197 Curing Lameness and Swelling of tile Knee. Curing a Swollen Hand. CUBING A BRUISED LEG. 198 parts castor oil and chloroform ; place one hand firmly six inches above the knee, and the other six inches below it. With a fairly strong grip you advance the one hand down- wards, and the other hand upwards to within about four inches of each other, and }ou will now be exercising pressure upon the outskirts of the swelling. Don’t 'relax your hold of the parts, but carry your hands bilaterally, that is to say, one hand will now be on the outer side of the swelling, whilst the other is upon the inner side. You then press equally upon the swelling with both hands,using press- ure and counter-pressure; continue these gliding and pressure movements for ten or fifteen minutes. Of course, you must exercise pressure in direct ratio with the pain and sensibility of the part; if there be little or no pain, such as you find in bursal swellings, then your movements may be active ; but if there be pain, then your movements must be slowly, steadiy and carefully conducted. Home Lessons in Massage. Curing a I.eg with an Ulcer. Pinching the Arm to Improve Circulation. g. For Cramps ans best to avoid their use. Some of them are harmless, but others are injurious. For the benefit of those who would use them we give some of the best and safest recipes. Hair Tonic or Wash made of the following, bay rum,. 4 ounces; rain water, 4 ounces; quinine, 20 grains, is one of the best hair tonics and restoratives for general daily use made. It promotes vigor, growth, and keeps the hair soft and glossy. If the hair is very light, falls out and breaks, the quinine wash should be applied every night before retiring. Clipping.—When after an illness the hair falls out it should be cut short and kept clipped for at least twelve months. Wash the scalp regularly two or three times a week with the following hair tonic: Tinct. bloodroot, 2 drachms; tinct. lobelia, 1 drachm; tinct, capsicum, 2 drachms; tinct, cantharides, 2 drachms; glycerine, 2 ounces; alcohol, 7 ounces; bay rum, 7 ounces; sul. quinine, 2 grains. Dissolve the quinine in the alcohol first, and then add the other ingredients. Apply at night, rubbing freely into the scalp. This remedy, has been proven to be among the best and can be safely applied under any and all circumstances where the hair shows signs of deadness and is falling out. Hair Dressing.—In nearly every instance thorough brushing will keep the hair soft, tractable and glossy, but if it is very stubborn and you think you really must have a dressing I advise the use of either of the following as safe—the last one especially is clean and cool, and free from greasiness, being really a fluid neutral soap. It is the very best dressing for children’s hair that can be used. Remember that any hair dressing should be used sparingly and well brushed in. Take of castor oil four fluid ounces, alcohol two fluid ounces, add any perfume you like and shake well; or bay rum eight ounces, glycerine two fluid ounces; or pure sweet oil six fluid ounces and limewater two fluid ounces. Shake well every time it is used. Hair Tonic (Baldness).—Tincture capsicum, 2 drachms; water ammonia (10 per cent.), 1 ounce; pilocarpine hydro- chlorate, 5 grains; cologne, 3 ounces. Use on scalp twice a day. TONICS AND OILS. How to Take Care of the Hair\ 285 A GOOD HAIR OIL. Castor oil, i quart, Alcohol, q5 per cent, 3 quarts, Oil of verbena, 3 drachms. Mix them them thoroughly. If you desire it colored, use a little Tinct Alkanet Root. to Tfie hair. The following receipt will gradually darken the hair and produce no injurious results. Rain water, l/2 pint, Alcohol, 1 ounce, Essence of Rose, 12 drops, Powdered Blue Vitrol, 1 drachm. Mix thoroughly. Fipe Sljaippoo LiQ&id. Dissolve ]4 ounce carb. of ammonia and 1 ounce of borax in 1 qt. of water, then add 2 ounces glycerine, 3 qts. of New England rum, 1 qt. of bay rum. Moisten the hair with this liquor; shampoo with the hands until a slight lather is formed, then wash off with clean water. 3ea Foarr) for Barbers. 4 ounces alcohol, % ounce ammonia, I ounce castor oil, I pint rain water. Dissolve the castor oil and ammonia in the alcohol, then add the alcohol mixture to the water. N. B.—Good healthy hair requires no tonics, oil or shampoo liquids, warm water and pure soap only. DANDRUFF ON BABY’S HEAD. Grease with chicken oil, or fresh unsalted butter, or sweet cream; then remove by combing. To Cleanse the Head.—An excellent shampoo is made of salts of tartar, white castile soap, bay rum, and lukewarm water. The salts will remove all dandruff, the soap will soften the hair and cleanse it thoroughly, and the bay rum will prevent taking cold. 286 Practical Hints for Shaving, PRACTICAL HINTS FOR SHAVING. How to Sharpen a Razor, Keep the Face Smooth, Color the Beard, Cure Pimples, and Various Preparations for the Face. 1. To Make a Good Razor Strop, take a piece of an ol. A gentleman meeting a lady on the street and wishing to speak to her, should never detain her, but may turn around and walk in the same direction she is going, until the conver- sation is completed. 14. If a lady is traveling with a gentleman, simply as a friend, she should place the amount af her expenses in his hands, or insist on paying the bills herself. 13. Never offer a lady costly gifts, unless you are engaged to her, for it looks as if you were trying to purchase her good- will ; and when you make a present to a lady use no ceremony whatever. 16. Never carry on a private conversation in company. If secrecy is necessary, withdraw from the company. ij. Never sit with your back to another without asking to be excused. 18. It is as unbecoming for a gentleman to sit with legs crossed as it is for a lady. iq. Never thrum with your fingers, rub your hands, yawn or sigh aloud in company. 20. Loud laughter, loud talking, or other boisterous man- ifestations should be checked in the society of others, especially on the street a7id in public places. 298 Pules 071 Etiquette. 21. When you are asked to sing or play in company, do so without being urged, or refuse in a way that shall be final; and when music is being rendered in company, show polite- ness to the musician by giving attention. It is very impolite to keep up a conversation. If you do not e7ijoy the music, keep silent. 22. Contentions, contradictions, etc. in society should be carefully avoided. 23. Pulling out your watch in company, unless asked the time of day, is a mark of the demi-bred. It looks as if you were tired of the company and the time dragged heavily. 24. You should tiever decline to be introduced to any one or all of the guests present at a party to which you have been invited. 23. A gentleman who escorts a lady to a party, or who has a lady placed under his care, is under particular obliga- tions to attend to her wants and see that she has proper at- tention. He should introduce her to others, and endeavor to make the evening pleasant. He should escort her to the sup- per tabie and provide for her wants. 26. To take small children or dogs with you on a visit of ceremony is altogether vulgar, though in visiting familiar friends children are not objectionable. Children should early be taught the lesson of Propriety «i-fj Good Manners. Rules on Etiquette. 299 Improve Your Speech by Reading. ETIQUETTE IN YOUR SPEECH. Don’t say Miss or Mister without the person’s name. Don’t say pants for trousers. Don’t say gents for gentlemen. Don’t say female for woman. Don’t say elegant to mean everything tnat pleases vou. Don’t say genteel for well-bred. Don’t say ain’t for isn’t. Don’t say I done it for I did it. Don’t say he is older than me; say older than I. Don’t say she does not see any; say she does not see at all, Don’t say not as I know; say not that I know. Don’t say he calculates to get off; say he expects to get off, Don’t say he don’t; say he doesn’t. Don’t say she is some better; say she is somewhat better. Don’t say where are you stopping ? say where are you stay- ing? Don’t say you was; say you were. Don’t say I say, says I, "but simply say I said. Don’t sign your letters yours etc., but yours truly. Don’t say lay for lie; lay exoresses action; lie expresses rest. Don’t say them bonnets; say those bonnets. Don’t say party for person. Don’t say it looks beautifully, but say it looks beautiful. 300 Don’t say feller, winder, to-morrer, for fellow, window, to- morrow. Don’t use slangy words; they are vulgar. Don’t use profane words; they are sinful and foolish. Don’t say it was her, when you mean it was she. Don’t say not at once for at once. Don’t say he gave me a recommend, but say he gave me a recommendation. Don’t say the two first for the first two. Don’t say he learnt me French; say he taught me French. Don’t say lit the fire; say lighted the fire. Don't say the man which you saw; say the man whom you saw. Don’t say who done it; say who did it. Don’t say if I was rich I would buy a carriage; say if I were rich. Don’t say if I am not mistaken you are in the wrong; say if I mi-.take not. Don't say who may you be; say who are you? . Don’t say go lay down; say go lie down. Don't say he is taller than me; say taller than I. Don’t say I shall call upon him; say I shall call on him. Don’t say I bought a new pair of shoes; say I bought a pair of new shoes. Don’t say I had rather not; say I would rather not. Don’t say two spoonsful; say two spoonfuls. Rules on Etiquette. Don’t let one day pass without a thorough cleansing of your person. Don’t sit down to your evening meal before a complete toilet if you have company. Don’t cleanse your nails, your nose, or your ears in public. Don’t use hair dye, hair oil or pomades. Don’t wear evening dress in daytime. Don't wear jewelry of a gaudy character; genuine jewelry modestly worn is not out of place. Don’t overdress yourself or walk affectedly. Don’t wear slippers or dressing-gown or smoking-jacket out of your own house. Don’t sink your hands in your trousers’ pockets. Don’t whistle in public places, nor inside of houses either. Don’t use your fingers or fists to beat a tattoo upon floor, desk or window panes. Don’t examine other people’s papers or letters scattered on their desk. ETIQUETTE OF DRESS AND HABITS. Don’t bring a smell of spirits or tobacco into the presence of ladies. Never use either in the presence of ladies. Don’t drink spirits; millions have tried it to their sorrow. Rules on Etiquette. 301 ETIQUETTE ON THE STREET. 1. Your conduct on the street should always be modest and dignified. Ladies should carefully avoid all loud and boisterous conversation or laughter and all undue liveliness in public. 2. When walking on the street do not permit yourself to be absent-minded, as to fail to recognize a friend; do not go along reading a book or newspaper. 3. In walking with a lady on the street give her the inner side of the walk, unless the outside is the safer part; in which case she is entitled to it. 4. Your arm should not be given to any lady except your wife or a near relative, or a very old lady, during the day, unless her comfort or safety requires it. At night the arm should always be offered; also in ascending the steps of a public building. 5. In crossing the street a lady should gracefully raise her dress a little above her ankle with one hand. To raise the dress with both hands is vulgar, except in places where the mud is very deep. 6. A gentleman meeting a lady acquaintance on the street should not presume to join her in her walk without first asking her permission. 7. If you have anything to say to a lady whom you may happen to meet in the street, however intimate you may be, do not stop her, but turn round and walk in company with her; you can take leave at the end of the street. 8. A lady should not venture out upon the street alone after dark. By so doing she compromises her dignity, and exposes herself to indignity at the hands of the rougher class. 9. Never offer to shake hands with a lady in the street if you have on dark or soiled gloves, as you may soil hers. 10. A lady does not form acquaintances upon the street, or seek to attract the attention of the other sex or of persons ©f her own sex. Her conduct is always modest and unas- suming. Neither does a lady demand services or favors from a gentleman. She accepts them graciously, always 302 Rules on Etiquette. expressing her thanks. A gentleman will not stand on the street corners, or in hotel doorways, or store windows and gaze impertinently at ladies as they pass by. This is the exclusive business of loafers. ii. In walking with a lady who has your arm, should you have to cross the street, do not disengage your arm and go around upon the outside, unless the lady’s comfort renders it necessary. In walking with a lady, where it is necessary for you to proceed singly, always go before her. ETIQUETTE OF CALLS. In the matter of making calls it is the correct thing: For the caller who arrived first to leave first. To return a first call within a week and in person. To call promptly and in person after a first invitation. For the mother or chaperon to invite a gentleman to call. To call within a week after any entertainment to which one has been invited. You should call upon an acquaintance who has recently returned from a prolonged absence. It is proper to make the first call upon people in a higher social position, if one is asked to do so. It is proper to call, after an engagement has been an- nounced, or a marriage has taken place, in the family. For the older residents in the city or street to call upon the newcomers to their neighborhood is a long recognized custom. It is proper, after a removal from one part of the city to another, to send out cards with one’s new address upon them. To ascertain what are the prescribed hours for calling in the place where one is living, or making a visit, and to ad- here to those hours is a duty that must not be overlooked. A gentleman should ask for the lady of the house as weK as the young ladies, and leave cards for her as well as for the head of the family. Practical Rules on Table Manners. 303 Pt*aetieal pules on Table 1. Help ladies with a due appreciation ; do not overload the plate of any person you serve. Never pour gravy on a plate without permission. It spoils the meat for some persons. 2. Never put anything by force upon any one’s plate. It is extremely ill-bred, though extremely common, to press one to eat of anything. 3. If at dinner you are requested to help any one to sauce or gravy, do not pour it over the meat or vegetables, but on one side of them. Never load down a person’s plate with anything. 4. As soon as you are helped, begin to eat, or at least begin to occupy yourself with what you have before you. Do not wait till your neighbors are served — a custom that was long ago abandoned. 5. Should you, however, find yourself at a table where they have the old-fashioned steel forks, eat with your knife, as th# others do, and do not let it be seen that you have any objeo- tion to doing so. 6. Bread should be broken. To butter a large piece of bread and then bite it, as children do, is something the knowing never do. 304 Practical Rides on Table Manners. 7. In eating game or poultry do not touch the bones with your fingers. To take a bone in the fingers for the purpose ot picking it, is looked upon as being very inelegant. 8. Never use your own knife or fork to help another. I’se rather the knife or fork of the person you help. 9. Never send your knife and fork, or either of them, on your plate when you send for a second supply. 10. Never turn your elbows out w'hen you use youi. knife and fork. Keep them close to your sides. 11. Whenever you use your fingers to convey anything to your mouth or to remove any thing from the mouth, let it be the fingers of the left hand. 12. Tea, coffee, chocolate and the like are drank from the cup and never from the saucer. 13. In masticating your food, keep your mouth shut oiher* wise you will make a noise that will be very offensive a« mose around you. 14. Don’t attempt to talk with a full mouth. One thing at a time is as much as any man can do well. 15. Should you find a worm or insect in your food, say nothing about it. 16. If a dish is distasteful to you, decline it, and without comment. 17. Never put bones or pits of fruit on the table-cloth. Pul them on the side of your plate. 18. Do not hesitate to take the last piece on a dish, simply because it is the ldst. To do so is to directly express the fear that you would exhaust the supply. 19. If you would be, what you would like to be — abroadj take care that you are what you would like to be — at home. 20. Avoid picking your teeth at the table if possible; but if you must, do it, if you can, where you are not observed. 21. If an accident of any kind soever should occur during dinner, the cause being who or what it may, you should not seem to note it. 22. Should you be so unfortunate as to overturn or to break anything, you would make no apology. You might let your regret appear in your face, but it would not be proper to put it in woids. Social Duties. 305 Giving a Parlor Recitation. Social Duties. Mao in Society is like a flow'r, Blown in its native bed. ’Tis there alone His faculties expanded in full bloom Shine out, there only reach their proper use.—COWPJTR. The primal duties shine aloft like stars • The charities that soothe and heal, and bless, Are scatter’d at the feet of man like flowers. —Wordsworth 306 1. Membership in Society.—Many fail to get hold of the idea that they are members of society. They seem to sup- pose that the social machinery of the world is self-operat- jng. They cast their first ballot with an emotion of pride, perhaps, but are sure to pay their first tax with a groan. They see political organizations in active existence; the parish, and the church, and other important bodies that ■embrace in some form of society all men, are successfully •operated; and yet these young men have no part or lot in the matter. They do not think of giving a day’s time to society. 2. Begin Early.—One of the first things a young man should do is to see that he is acting his part in society. The earlier this is begun the better. I think that the opponents of secret societies in colleges have failed to esti- mate the benefit which it must be to every member to be obliged to contribute to the support of his particular organ- ization, and to assume personal care and responsibility as a member. If these societies have a tendency to teach the lessons of which I speak, they are a blessed thing. 3. l)o Your Part.—Do your part, and be a man among men. Assume your portion of social responsibility, and see that you discharge it well. If you do not do this, then you are mean, and society has the right to despise you just as much as it chooses to do so. You are, to use a word more ■emphatic than agreeable, a sneak, and have not a claim aipon your neighbors for a single polite word. 4. A Whining Complainer.— Society, as it is called, is far more apt to pay its dues to the individual than the indi- vidual to society. Have you, young man, who are at home whining over the fact that you cannot get into society, done -anything to give you a claim to social recognition? Are you able to make any return for social recognition and ■social privileges? Do you know anything? What kind of -coin do you propose to pay in the discharge of the obligation which comes upon you with social recognition? In other words, as a return for what you wish to have society do for you, what can you do for society? This is a very important question—more important to you than to society. The ■question is, whether you will be a member of society by right, or by courtesy. If you have so mean a spirit as to be content to be a beneficiary of society—to receive fa/ors and to confer none—you have no business in the society to which you aspire. You are an exacting, conceited fellow. 5. What Are You Good For?—Are you a good beau, and are you willing to make yourself useful in waiting on the Social Duties. Social Duties. 307 ladies on all occasions? Have you a good set of teeth, which you are willing to show whenever the wit of the com- pany gets off a good thing ? Are you a true,.straightforward, manly fellow, with whose healthful and uncorrupted nature it is good for society to come in contact? In short, do you possess anything of any social value? If you do, and are willing to impart it, society will yield itself to your touch. If you have nothing, then society, as such, owes you nothing. Christian philanthropy may put its arm around you, as a lonely young man, about to spoil for want of something, but it is very sad and humiliating for a young man to be brought to that. There are people who devote themselves to nursing young men, and doing them good. If they invite you to tea, go by all means, and try your hand. If, in the course of the evening, you can prove to them that your society is desirable, you have won a point. Don’t be patronized. 6. The Morbid Condition.—Young men, you are apt to get into a morbid state of mind, which declines them to social intercourse. They become devoted to business with such exclusiveness, that all social intercourse is irksome. They go out to tea as if they were going to jail, and drag them- selves to a party as to an execution. This disposition is thoroughly morbid, and to be overcome by going where you are invited, always, and with a sacrifice of feeling. 7. The Common Blunder.—Don’t shrink from contact with anything but bad morals. Men who affect your un- healthy minds with antipathy, will prove themselves very frequently to be your best friends and most delightful com- panions. Because a man seems uncongenial to you, who are squeamish and foolish, you have no right to shun him. We become charitable by knowing men. We learn to love those whom we have despised by rubbing against them. Do you not remember some instance of meeting a man or woman whom you had never previously known or cared to know—an individual, perhaps, against whom you have en- tertained the strongest prejudices—but to whom you became bound by a lifelong friendship through the influence of a three days’ intercourse? Yet, if you had not thus met, you would have carried through life the idea that it would be impossible for you to give your fellowship to such an indi- vidual. 8. The Foolishness of Mart.—God has introduced into human character infinite variety, and for you to say that you do not love and will not associate with a man because he is unlike you, is not only foolish but wrong. You are to remember that in the precise manner and degree in which 308 a man differs from you, do you differ from him; and that from his standpoint you are naturally as repulsive to him, as he, from your standpoint, is to you. So, leave all this talk of congeniality to silly girls and transcendental dreamers. 9. Do Business in Your Way and Be Honest.—Do vour business in your own way, and concede to every man the privilege which you claim for yourself. The more you mix with men, the less you will be disposed to quarrel, and the more charitable and liberal will you become. The fact that you do not understand a man, is quite as likely to be our fault as his. There are a good many chances in favor of the conclusion that, if you fail to like an individual whose acquaintance you make it is through your own ignorance and illiberality. So 1 say, meet every man honestly ; seek to know him; and you wbll find that in those points in which he differs from you rests his power to instruct you, enlarge you, and do you good. Keep your heart open for every- body, and be sure that you snail have your reward. You shall find a jewel under the most uncouth exterior; and as- sociated with homeliest manners and oddest and ugliest faces, you will find rare virtues, fragrant little humanities, and inspiring heroisms. 10. Without Society, Without Influence.—Again: you can have no influence unless you are social. An unsocial man is as devoid of influence as an ice-peak is of verdure. It is through social contact and absolute social value alone that you can accomplish any great social good. It is through the invisible lines which you are able to attach to the minds w ith which you are brought into association alone that you can tow society, with its deeply freighted interests, to the great haven of your hope. 11. The Revenge of Society.—The revenge which society takes upon the man who isolates himself, is as terrible as it is inevitable. The pride which sits alone will have the privilege of sitting alone in its sublime disgust till it drops into the grave. The wmrld sweeps by the man, carelessly, remorselessly, contemptuously. He has no hold upon society, because he is no part of it. 12. The Conclusion of the Whole Matter.—You cannot move men until you are one of them. They will not follow you until they have heard your voice, shaken your hand, and fully learned your principles and your sympathies. It makes no difference how much you know, or how much you are capable of doing. You may pile accomplishment upon acquisition mountain high; but if you fail to be asocial man, you rob yourself and others of many blessings. Social Duties. Politeness. 309 Politeness. 1. Beautiful Behavior.—Politeness has been described as the art of showing, by external signs, the internal regard we have for others. But one may be perfectly polite to another without necessarily paying a special regard for him. Good manners are neither more nor less than beau- tiful behavior. It has been w'ell said that “a beautiful form is better than a beautiful face, and a beautiful behav- ior is better than a beautiful form ; it gives a higher pleas- ure than statues or pictures—it is the finest of the fine arts*” 2. True Politeness.—The truest politeness comes of sin- cerity. It must be the outcome of the heart, or it will make no lasting impression; for no amount of polish can dispense with truthfulness. The natural character must be allowed to appear, freed of its angularities and asperities. Though politeness, in its best form, should resemble water — “best v/hen clearest, most simple, and without taste ”—yet genius in a man will always cover many defects of manner, and much will be excused to the strong and the original. With- out genuineness and individuality, human life would lose much of its interest and variety, as well as its manliness and robustness of character. 3. Personality of Others."—True politeness especially exhibits itself in regard for the personality of others. A man will respect the individuality of another if he wishes to be respected himself. He will have due regard for his views and opinions, even though they differ from his own. The well-mannered man pays a compliment to another, and ■sometimes even secures his respect by patiently listening to him. He is simply tolerant and forbearant, and refrains from judging harshly : and harsh judgments of others will almost invariably provoke harsh judgments of ourselves. 4. The Impolite. — The impolite, impulsive man will, however, sometimes rather los® his friend than his joke. He may surely be pronounced a very foolish person who secures another’s hatred at the price of a moment’s gratifi- cation. It was a saying of Burnel, the engineer—himself one of the kindest-natured of men — that “spite and ill- nature are among the most expensive luxuries in life.” Dr. Johnson once said : “ Sir, a man has no more to say a rude thing to another than to knock him down. ’ 5. Feelings of Others.—Want of respect for the feelings of others usually originates in selfishness, and issues in 310 Politeness. hardness and repulsiveness of manner. It may not proceed from malignity so much, as from want of sympathy, and want of delicacy—a want of that perception of, and atten- tion to, those little and apparently trifling things, by which pleasure is given or pain occasioned to others. Indeed, it may be said that in self-sacrifice in the ordinary intercourse of life, mainly consists the difference between being well and ill bred. Without some degree of self-restraint in so- ciety a man may be found almost insufferable. No one has pleasure in holding intercourse with such a person, and he is a constant source of annoyance to those about him. 6. Disregard of Others.—Men may show their disregard to others in various impolite ways, as, for instance, by neglect of propriety in dress, by the absence of cleanliness, or by indulging in repulsive habits. The slovenly, dirty person, by rendering himself physically disagreeable, sets the tastes and feelings of others at defiance, and is rude and uncivil, only under another form. 7. The Best School of Politeness.—The first and best school of politeness, as of character, is always the home, where woman is the teacher The manners of society at large are but the reflex of the manners of our collective homes, neither better nor worse. Yet, with all the disadvan- tages of ungenial homes, men may practice self-culture of manner as of intellect, and learn by good examples to cul- tivate a graceful and agreeable behavior towards others. Most men are like so many gems in the rough, which need polishing by contact with other and better natures, to bring out their full beauty and lustre. Some have but one side polished, sufficient only to show the delicate graining of the interior; but to bring out the full qualities of the gem, needs the discipline of experience, and contact with the best examples of character in the intercourse of daily life. 8. Captionsness of Manner. — While captiousness of manner, and the habit of disputing and contradicting every thing said, is chilling and repulsive, the opposite habit of assenting to, and sympathizing with, every statement made, or emotion expressed, is almost equally disagreeable. It is unmanly, and is felt to be dishonest. “It may seem diffi- cult,” says Richard Sharp, “to steer always between blunt- ness and plain dealing, between merited praises and lavish- ing indiscriminate flattery; but it is very easy—good humor, kindheartedness, and perfect simplicity, being all that are requisite to do what is right in the right way.” At the same time many are impolite, not because they mean to be so, but because they are awkward, and perhaps know no better. Politeness. 311 9- Shy People.—Again many persons are thought to be stiff, reserved, and proud, when they are only shy. Shyness- is characteristic of most people of the Teutonic race. From all that can be learned of Shakespeare, it is to be inferred that he was an exceedingly shy man. The manner in which his plays were sent into the world—for it is not known that he edited or authorized the publication of a single one of them,—and the dates at which they respectively appeared* are mere matters of conjecture. 10. Self-Forgetfulness.—True politeness is best evinced by self-forgetfulness, or self-denial in the interest of others.. Mr. Garfield, our martyred president, was a gentleman of royal type. His friend, Col. Rockwell, says of him: “In the midst of his suffering he never forgets others. For in- stance, to-day he said to me, 4 Rockwell, there is a poor soldier’s widow who came to me before this thing occurred* and I promised her, she should be provided for. I want you. to see that the matter is attended to at once.’ He is the most docile patient I ever saw.” 11. Its Bright Side.—We have thus far spoken of shyness as a defect. But there is another way of looking at it; for even shyness has its bright side, and contains an element of good. Shy men and shy races are ungraceful and un- demonstrative, because, as regards society at large, they are comparatively unsociable. They do not possess those elegances of manner acquired by free intercourse, which distinguish the social races, because their tendency is to shun society rather than to seek it. They are shy in the presence of strangers, and shy even in their own families. They hide their affections under a robe of reserve, and when they do give way to their feelings, it is only in some very hidden inner chamber. And yet, the feelings are there, and not the less healthy and genuine, though they are not made the subject of exhibition to others. 12. Worthy of Cultivation.—While, therefore, grace of manner, politeness of behavior, elegance of demeanor, and all the arts that contribute to make life pleasant and beauti- ful, are worthy of cultivation, it must not be at the expense of the more solid and enduring qualities of honesty, sincer- ity, and truthfulness. The fountain of beauty must be in the heart more than in the eye, and if it does not tend to produce beautiful life and noble practice, it will prove of comparatively little avail. Politeness of manner is not worth much, unless it is accompanied by polite actions. 312 Forms of Invitation to Dinner flooa to Wi*ite Invitations. Invitation to dinner conveys a great mark of respect It is the highest social compliment that can be offered by one per* sou to another. Dinner parties rank first among all entertainments, and they are a great source of elevation and education. An invitation to dine should be promptly answered, whether .accepted or declined. CZffyd. adze/ < (ffi. ZZZ/aZ^dey^ted/ZlZd y/iz-rl oj/ZZfZ-t d a/ i zZZfioeldc/zy dze Invitations. 313 INVITATIONS. INVITATION TO SPEND THE EVENING. (O. 'tfr/fied/j //fe yi/ead&i'te iz-nc/ 3t. coniynz-n-i^ (isyi/ (^£/Tiitde/a-y- (Svea-uny, I5$?, ct-fi dies o e^c/i. (&en a/ (o.'SO- d^^inoid CldC/Z 2/d/. (~)fl//ta.dddd deyde/d /dzcz/ ddte cawd-io/ accent/CP/fat. /adot&dt dy'tc/e./e tn-vt/ct/tc'y!,/ed ZdZe /ec/ttde C&//ccddi/czy 23c/. (//tted/ay, 2/d/. IRegret. TRcgret. Csfffc-dd Qfi//fa-Md //fa./, / //ft t/aviffei.&ifd if/fi edd c/t&A-jfitdt4-. d i-rwi/a-fit-di / //ft /fc/nie (/fP/ftt-ldc/ay t i/e-rimr?, 23D WEIGHTS. Below we give the weights and measures in ordinary- use among housekeepers: 2 teaspoonfuls equal I tablespoonful. 2 tablespoonsfuls equal i ounce. 16 tablespoonfuls equal I cupful. 2 cupfuls equal x pint. 1 pint equals i pound. 16 ounces equal i pound. 4 gills equal I pint. 2 pints equals i quart. 4 quarts equal I gallon. An ordinary tumblerful equals I cupful. i quart flour equals I pound. 8 or io ordinary sized eggs equal i pound. i tablespoonful salt equals i ounce. 4 tablespoonfuls equal I wine glass. 4 wine glasses equal i coffee cupful Recipes often call for weights and measures, in fractions, of a pound or a cup. If the cook is not accurate in her measurements more or less of failure results. The fob lowing have been carefully verified and can be relied upon, Girls who are learning to cook will find them helpful, if kept close at hand for reference. A teaspoonful, tablespoonful or teacupful is one filled, then slightly shaken until rounded on the top. A heaped teaspoonful, etc., is all that will lie on, and a level one a heaped one leveled with a knife. Nine heaped tablespoonfuls of granulated sugar make a teacupful, and two teacupfuls weigh a pound. Two and three-quarters teacupfuls of powdered, two and one-half of good brown sugar weigh a pound. Four heaped tablespoonfuls of butter make a teacupful, and two teacupfuls weigh a pound. Four teacupfuls of sifted flour fill a quart measure, and a quart of flour weighs a pound. Two teacupfuls of raisins weigh a pound, and two and two-thirds teaspoonfuls of currants weigh a pound. A teacupful of rice weighs half a pound, and a quart of oatmeal weighs one pound. One teacupful makes half a pint, sixteen tablespoon- fuls of liquid make a teacupful. Three teaspoonfuls make a tablespoonful, and ten and two-thirds tablespoonfuls make a teacupful. Four tablespoonfuls of liquid are equal to a wineglassful. A tablespoonful holds half a fluid Housekeeping. 355 ounce. Two rounded tablespoonfuls of flour weigh an ounce. Amateur cooks are perplexed by the direction so often given, “salt and spice to taste.” The proportion of salt to a quart of soup or gravy is one teaspoonful. A tea- spoonful of flavoring extract, or a teaspoonful of spice is sufficient for one cake. A tablespoonful of broken cinnamon, a tablespoonful each of peppercorns, celery seed, whole cloves and mus- tard seed, will spice strongly a quart of vinegar for sour pickles. A tablespoonful of commercial mixed spices will spice a quart of vinegar. One level teaspoonful of soda will sweeten a pint of buttermilk or sour milk. Three teaspoonfuls of baking powder are used for a quart of flour. A quick oven, to sear roast meats, should turn a white paper brown in three minutes, for bread and pastry in five minutes. To test for cake, white paper should turn yellow in five minutes, if the oven is the right temperature. HOW TO EAT ORANGES. Cut the oranges across the sections as shown in the above illustration. Then take a small spoon, and it will fit into each section, and the meat is easily and daintily removed. There are special orange spoons, which are very nice for those who can afford them. An ordinary teaspoon will answer the purpose very nicely. 356 Housekeeping, HOUSEHOLD HUMS. Throw flour on kerosene flames. Try molasses for grass stains. Ripe tomatoes will remove ink stains. Remember, slamming the door of the oven makes cake fall. A few drops of lemon juice make cake frosting very white. A hot shovel held over varnished furniture will take out white spots. Try sprinkling powdered cloves about the places in- fested by red ants. A little flour dredged over the top of a cake will prevent the icing from running. There should be just as much conscience put into dusting a room as in managing an estate. The ivy-decked house is picturesque, but the damp- ness and insects that linger in the greenery are not. Early-rising' means a whole day’s work done before noon, a consideration that hot weather makes desirable. Hard-finished walls may be cleaned by using one-half cupful of ammonia in a pail of water. When polishing mirrors, windows or picture glass with whitening, the best way to use it is to have it in muslin bags. Dampen the glass lightly, then rub with the bag and polish off with a crumpled newspaper. Window panes.—Warm water into which a small quan- tity of turpentine has been poured will clean glass globes, window panes and mirrors in the most satisfactory way. A few drops of alcohol in warm water is also good for burnishing glass. To Prevent Frosted Windows.—Apply a very thin coat- ing of glycerine to both sides of the glass and no mois- ture will settle thereon. To Remove Wrinkles from Woolens.—Stretch the gar- ments and hang them over night in a heated room. To Polish Iron.—A solution of vinegar and salt is the best thing to clean polished iron as well as copper. Heat the salt and vinegar in the frying pan or other dish. Rub off the stains, then wash it off and scour it with sand soap. Housekeeping. 357 SALT. Salt puts out a fire in the chimney. Salt in the oven under baking-tins will prevent their scorching on the bottom. Salt and vinegar will remove stains from discolored teacups. Salt and soda are excellent for bee stings and spider bites. Salt thrown on soot which has fallen on the carpet will prevent stains. Salt put on ink freshly spilled on a carpet will help to remove the spot. Salt in whitewash makes it stick. Salt thrown on a coal fire which is low will revive it. Salt used in sweeping carpets keeps out moths. Salt sprinkled upon the kitchen range will stop the smoke and smell of substance burning. SODA AND CHARCOAL. A box of washing soda in the kitchen and another in the bath room closet are great aids in cleanly house- keeping. Greasy pots and pans, or those to which some- thing has burned or fastened itself so firmly that scraping is a disagreeable necessity, are easily cleansed if a small lump of the soda is put in the pan and covered with cold water. Set the utensil over the fire until after dinner and you will find that all the grease or crust is loosened. Granite ware and tin last much longer when cleansed in this way, which is preferable to the pot-cleaner that is a network of iron or steel rings. The soda is also excellent to cleanse and whiten unvarnished and un- painted floors, tables, and other surfaces, and quite in- dispensable in flushing the waste pipe in the bathroom and kitchen sinks once or twice a week. In this case the soda should be dissolved in boiling water and used at once. Charcoal is another simple and inexpensive purifying agent that is most useful in keeping a house free from smells of various kinds. A few good-sized pieces in a refrigerator occasionally purify and preserve it. If you have that abomination, an enclosed dark place under the sink for pots, etc., put some charcoal there, as well as in the cupboard where you keep cooked food. 358 Housekeeping. HOW TO HAVE LAMPS BURN BRIGHTLY. In these days when lamps are used so much, the care of them is quite an important matter. If the lamps be good and have proper attention, one cannot wish for a more satisfactory light; but if badly cared for they will be a source of much discomfort. The great secret of having lamps in good working order is to keep them clean and to use good oil. Have a regular place and time for trimming the lamps. Put a folded newspaper on the table, so that any stray bits of burned wick and drops of oil may fall upon it. Wash and wipe the chimneys and shades. Now take ofif all loose parts of the burner, washing them in hot soap-suds and wiping with a clean soft cloth. Trim the wicks and turn them quite low. With a soft, wet cloth, well soaped, wipe the burner thoroughly, working the cloth as much as possible inside the burner, to get off every particle of the charred wick. Now fill the lamps within about one inch of the top, and wipe with a damp towel and then a dry one. Adjust all the parts and return them to their proper places. Whenever a new wick is required in a lamp, wash and scald the burner before putting in the wick. With a student lamp, the receptacle for waste oil, which is screwed on the bottom of the burner, should be taken off at least once a week and washed. Sometimes a wick will get very dirty before it is half consumed. It is not economy to try to burn it; replace it with a fresh one. The trouble and expense are slight, and the increase in clearness and brilliancy will repay the extra care. When a lamp is lighted, it should not at once be turned up to the full height; wait until the chimney is heated. Beautiful shades are often cracked or broken by having the hot chimneys rest against them. Now, when lighting a lamp, be careful that the chimney is set perfectly straight, and does not touch the shade at any point. The shade should be placed on the lamp as soon as it is lighted, that it may heat gradually. Lamp Burners.—At least once a month lamp burners should be boiled in strong, soapy water; lamp wicks should as often be washed in soap suds; lamp chimneys should not be washed, but moistened with steam, wiped with soft linen, and polished with paper. A cloth and kerosene give a good bright surface. Keep Your Oil Lamp Full.—Scarcely a day passes but Housekeeping. 359 that we hear of fearful accidents and disastrous fires occasioned by the explosion of kerosene lamps. A fruit- ful source of danger from this course lies in the neglect to keep the lamp full. If a lamp is neglected and al- lowed to burn low, inflammable gas gathers over the sur- face, which a slight jar inflames, and an explosion follows. Lamps in daily use should be filled every morning. HOW TO TRIM LAMPS. In trimming the wicks, leave a thin coat of the brown edge. It takes a steady hand to trim a wick, so that it will burn with an even and steady flame. The wick should always be turned down. If it is above the burner, the kerosene will flow down the sides of the lamp more or less. TO TOUGHEN LAMP CHIMNEYS AND GLASSWARE. Immerse the article in a pot filled with cold water, to which some common salt has been added. Boil the water well, then cool slowly. Glass treated in this way will re- sist any sudden changes of temperature. TO MAKE AN OLD LAMP BURNER AS GOOD AS NEW. Dissolve an ounce of sal-soda in a quart of rain water. In this boil the burner for ten minutes, then wipe with a cotton cloth. Soak the wick in strong vinegar, dry thor- oughly, and it will not smoke. A little soap is as useful in cleaning a stove or range as in cleaning other kitchen ware. A flannel rubbed with soap and then dipped into stove polish will lighten labor when the stove is to be made bright. Of course, the finishing touch must be a dry brush or cloth, applied with energy. Stoves so blackened are said to retain their polish much longer. HOW TO CLEAN A STOVE. HOW TO KEEP STOVES FROM RUSTING, By applying kerosene with a rag when you are about to put your stoves away for the summer you will prevent them from rusting. 360 THE YOUNG PHOTOGRAPHER. Family Receipts. 361 ALL KINDS OF FAMILY RECEIPTS AND REMEDIES. Take a sheet of writing-paper large enough to cover both the chest and stomach, and put it on under the clothing, next to the person. If one sheet is not large enough paste the edges of two or three together, for the chest and stomach must be well covered. Wear the paper thus as long as you are traveling, and change it every day if your journey is a long one. Those who have tried it say that it is a perfect defense. A SURE CURE FOR CAR SICKNESS. A HEALTHY SPRUCE BEER. y2 pint essence of spruce, 4 ounces bruised pimento, 4 ounces ginger, 3 gallons water. • Boil 5 or io minutes, then strain, and add 11 gallons of warm water, a pint of yeast, and 6 pints of molasses. Allow the mixture to ferment for 24 hours. 362 How to Remove Stains Etc. NEW AND SCIENTIFIC METHODS For Taking Out all kinds of Grease Spots, Fruit or Ink Stains, Paints, Oils, Etc. The left column shows the kind of stain and the top column the kind of cloth. Kind of Stain Coj0rFerd°cotton From Colored Woolen. From Linen. From Silks. Grease Spots. Soap and Wa- ter or Benzine. Soap and Wa- ter or Benzine. Soap Suds or Benzine. Chloroform, Benzine or Chalk. Pruit Stains or Red Ink Warm Soap Suds or Am- monia and Water Warm Soap Suds or Ammonia and Water. Warm Chlor- ine Water. Warm Water mixed with Ammonia or warm Soap Suds. Oil Paint or Varnish. Turpentine or Benzine. Turpentine. Turpentine. Ether or Soap or Benzine. Ink Stains. A solution of Citric Acid. Wash repeat- edly. DiluteHydro- chloric Acid. A warm solu- tion of Oxalic Acid. No remedy. Iron Stains. A solution of Citric Acid. Wash repeat- edly. Dilutellydro- chloric Acid. A warm solu- tion of Oxalic Acid. No remedy. Wagon Grease or Coal Tar Rub with lard then Soap it and apply Turpentine. Rub with lard then Soap it and then wash alter- nately with Water and Turpentine. Soap or Turpentine or Benzine. h irst lard it, then soap it; then wash ’ alternately with Water and Benzoin instead of Benzine. Nut Shell Stains. Wash alternat elv with water and diluted C hlorine water. Grease Spots.—Cold rain water and soap will remove machine grease from washable fabrics. Stains from Acids can be removed by spirits of hartshorn, diluted. Repeat, if necessary. Iron Rust.—Dip the rusty spots in a solution of tartaric or citric acid; or wet the spots and rub on hard, white soap; expose it to the heat; or apply lemon juice and salt, and expose it to the sun. To Take Out Scorch.—Lay the article scorched where the bright sunshine will fall upon it. It is said it will re- move the spot, and leave it white as snow. Mildewed Linen.—This may be restored by soaping the spots; while wet, covering them with fine chalk scraped to powder, and well rubbed in. To Remove Mildew.—Remove mildew by dipping in sour buttermilk and laying in the sun. Coffee Stains.—Pour on them a small stream of boiling water before putting the article in the wash. Grass Stains.—Wash the stained places in clean, cold, soft water, without soap, before the garment is otherwise wet. Tea Stains.—Clear, boiling water will remove tea stains and many fruit stains. Pour the water through the stain, and thus prevent its spreading over the fabric. Medicine Stains.—These may be removed from silver spoons by rubbing them with a rag dipped in sulphuric acid, and washing it off with soap suds. Fruit Stains.—Freezing will take out all old fruit stains, and scalding with boiling water will remove those that have never been through the wash. Ink Stains.—Ink stains may sometimes be taken out by smearing with hot tallow, left on when the stained articles go to the wash. Ink in Cotton, Silk and Woolen Goods.—Saturate the spots with spirits of turpentine, and let it remain several hours; then rub it between the hands. It will crumple away without injuring either the color or the texture of the article. To Remove Paint Stains on Windows.—It frequently happens that painters splash the plate or other glass win- dows when they are painting the sills. When this is the case, melt some soda in very hot water and wash them with it, using a soft flannel. It will entirely remove the paint. To Remove Grease From Coat Collars.—Wash with a sponge moistened with hartshorn and water. To Clean Wall-Paper.—Tie a soft cloth over a broom, and sweep down the walls carefully. Removing Stains. 363 364 Removing Stains. Stains on the Hands.—A few drops of oil vitriol (sul- phuric acid) in water, will take the stains of fruit, dark dyes, stove blacking, etc. from the hands without injuring them. Care must, however, be taken not to drop it upon the clothes. It will remove the color from woolen, and eat holes in cotton fabrics. To remove ink or fruit stains from the fingers, take cream of tartar, half an ounce; powdered salt of sorrel, half an ounce ; mix. This is what is sold for salts of lemon. Removing- Grease From Silk.—Apply a little magnesia to the wrong side, and the spots will disappear. To Clean Furs.—Shake and whip them well; then brush; boil some flax seed; dip a rag in the water and wipe them slightly. This makes them look nearly as good as new. To Preserve Furs.—First, hang them out in the sun foi a day or two; then give them a good beating and shaking up, to be sure no moth is in them already. Then wrap up a lump of camphor in a rag, and place in each; then wrrap up each in a sound newspaper and paste together, so there is no hole or crevice through which a moth can gain entrance. To Clean Velvet.—Wet a cloth and put it over a hot flat- iron, and a dry one over that; then draw the velvet across it, brushing it at the same time with a soft brush, and it will look as nice as new. Wrinkled Silk.—Wrinkled silk may be rendered nearly as beautiful as when new,by sponging the surface with a weak solution of gum-arabic or white glue; then iron on the wrong side. To Make Cloth Water-Proof.—In a pail of soft water put half a pound of sugar of lead, halt a pound of alum; stir this at intervals until it becomes cool; then pour it into an- other pail and put the garment therein, and let it be in for twenty-four hours, and then hang it up to dry without wringing it. To Color Kid Gloves,—Put a handful of logwood into a bowl, cover with alcohol, and let it soak until it looks strong —one day, perhaps. Put one glove on the hand, dip a small woolen cloth or sponge into the liquid, wet the glove all over, rub it dry and hard until it shines, and it will be a nice purple. Repeat the process, and it will be black. Washing Kid Gloves.—First, see that your hands are clean, then put on your gloves and wash them as though you were washing your hands, in a basin of spirits of tur- pentine. This method is used in Paris. The gloves should be hung in the air, or some dry place, to carry away the smell of turpentine. To Remove Grease Spots, Etc. 365 Grease spots in cloth may be taken out by applying a solution of salt in alcohol. Paint on Clothing1.—Soak in kerosene a while previous to washing; also paint brushes. If on the hands, dampen with it and it will wash off easily. Inkstains on a white surface should be wet with milk and rubbed wTith salt, allowing it to remain on for some time. Two or three applications may be found necessary. Alcohol for Grass Stains.—It is claimed that alcohol will immediately remove grass stains from any white material. Grease Spots on Velvet.—Grease spots on velvet or cloth can be removed by dropping a little turpentine over the place, and rubbing it dry with a piece of clean flan- nel. Continue this until the grease has vanished. If the nap of the velvet has become flattened, raise it by damping the wrong side, stretching it out, and iron- ing it on the wrong side. This is best done by standing the iron on end and passing the velvet over it. Removing Paint from Woolen Goods.—Turpentine will remove paint from woolen goods and silk fabrics. Sat- urate the spot with spirits of turpentine and allow it to remain for hours. Rub the cloth between the fingers and the paint will crumble off without injuring the goods. Grease Spots on Wall Paper.—A great many house- wives are very often annoyed at finding grease spots on the pretty wall paper adorning their rooms. A good way to remove these spots is to put powdered French chalk, wetted with cold water, over the places, and let it re- main for twelve hours or more. When you brush off the chalk, if the grease spots have not disappeared, put on more chalk, place a piece of coarse brown paper or blotting paper on this, and press for a few minutes with a warm iron. Or apply a little powdered pipe clay only dampened enough to make it stick, and brush the dried powder off later. The ugly grease spots will be gone. Wall paper that has become bruised or torn off in small patches, and cannot be matched, may be repaired with ordinary children’s paints. Mix the colors till you get as nearly as possible the desired shade, and lightly touch up the broken places, and at the distance of a foot or two the disfigurement will be quite unnoticed. Scratches of Matches.—If matches have been scratched on bare walls by careless hands, cut a lemon in two, rub the marks off with the cut end, wash the acid off with 366 Household Recipes. clear water, and when dry rub with a little whiting till the faintest mark is removed. BORAX. Borax is very useful as a medicine. But to the house- keeper it is unspeakably more valuable. Meats and fruits are now sent long distances when packed in it, and even fish are sent in its solution a thousand miles. The happy possessor of a garden can lay away her early summer fruits—her currants and gooseberries and cherries, her blueberries, her damsons —in layers of dry borax, and have them fresh and sweet in the middle of winter, carefully brushing and washing them before bringing them to the table, and her borax is good for another season. The laundress finds it soft- ening hard water, whitening her clothes without destroy- ing them, and removing the dreaded fruit stains, giving transparency to her muslins, and renovating her laces; the kitchen maid finds it cleansing both her porcelain saucepans and her coffee-urn, and its occasional use sweetening the tea-kettle and every pot she uses; the table girl finds it giving a new luster to her glass, lays her silver in a hot solution of it, and then dees not have to cleanse it laboriously half so often; and the house- maid finds it renewing the brightness and color of her oil-cloth, and taking, as if by magic, all the finger marks and soiling from wood-work. TO REMOVE TEA STAINS. Mix thoroughly soft soap and salt, say a tablespoonful of salt to a teacupfu! of soap, rub on the spots and spread the cloth on the grass where the sun will shine on it. Let it lie for two or three days, then wash. If the spots are wet occasionally while lying on the grass, it will hasten the bleaching. The Broom Should Hang.—Some of the daintiest housekeepers neglect to enforce the rule that a brush or broom should never be stood brush-part down on the floor, where the straws or hair gather dust or damp- ness. Every one of these articles should hang from its own hook, and, as this is apt to bring the soiled part against the wall, it is well to stretch a breadth of muslin or calico along the wall from the floor up. so that even the washboard is protected from stain. The muslin, of course, is washed whenever necessary. As all brooms and brushes are not provided with “hangers,” a Yankee Household Receipts. 367 woman has invented a contrivance which can be fitted to any handle. It is a wire loop with a string attached, and when the string once grips the handle the loop is ready for use. The invention costs bul a few cents, and is of real value in hanging troublesome whisk brooms, brushes, umbrellas, and the various impediments which were born to be hung. If your room be stuffy because it has been lived in too much, or because homo has indulged too freely in the soothing nicotine, you may easily render it sweet and habitable once more by placing one half ounce of spirits of lavender and a lump of salts of ammonia in a wide-mouthed fancy jar or bottle, and leaving it uncov- ered. This makes a pleasant deodorizer and disinfectant, filling the room with a delicate perfume 'which will be soothing to the nerves and senses, especially during the warm weather. To Purify Vi aler.—Sprinkle a tablespoonful of pow- dered alum in a barrel of water, stirring the while. All impurities will be precipitated to the bottom, leaving it clear and fresh. A smaller amount of alum may be used for a less quantity of water. Kitchen Utensils, which every housekeeper, if able, should have, are: Bread box; biscuit cutter; cake turner; cake cutter, two sizes; double kettle for cooking grains; funnels; grater; jelly cake tins; clock; can opener; cork- screw; chopping knife; egg beater; flour scoop; tin dip- per; pitcher; bowls; soup strainer; gravy strainer; colan- der; lemon squeezer; meat board; beefsteak pounder; wooden spoons; iron spoons. Hot Water.—A very important duty of housekeeping is the providing of plenty of hot water on the stove. Has your patience ever been taxed when in a great hurry for a cupful of boiling water you turned to the kettle to find it dry? The remedy is found in keeping kettles and reservoirs filled. The old lady’s advice may be ridiculed, but, nevertheless, if followed, it would do away with much of worry and taxing of nerves. As she was about to die, and almost speechless, she beckoned her daughter to bend over her to receive her final message and mur- mured with her last breath: “Always—keep—the kettle —full—of—hot—water.” 368 Household Receipts. First rub over with a little lemon-juice, and then dry thoroughly; then place the article in paraffin, and let it soak for three or four hours. Take it out, and while wet rub thoroughly with emery powder. The ordinary knife powder will do. Use a piece of old flannel, or new, if you have no scraps of anything else. When clean rub the article well with a clean duster, so as to remove all the powder, and then finish ofif with a leather. Of course the rubbing in of the powder takes time, but the result is per- fection. Rust may be removed from steel by rubbing the article with kerosene oil and leaving it for twenty-four hours. Then rub thoroughly with a mixture of kerosene and fine emery powder. HOW TO CLEAN BRASS. HOW TO SHINE SILVER, BRASS, COPPER, TIN, ETC. Dissolve a quantity of alum in water so as to make a pretty strong brine, and skim it carefully, then add some soap to it, dip a linen rag in it and rub over the silver. ounce fine salt. y2 ounce powdered alum. y2 ounce cream of tartar. Mix together, put into a large white-ware pitcher, and A WASH FOR CLEANING SILVER How To Clean Various Metals. 369 pour on 2 quarts of water and stir them frequently till entirely dissolved. Then transfer the mixture to clean bottles and cork them closely. Before using it, shake the bottles well. Poux some of the liquid into a bowl and wash the silver all over with it, using an old, soft fine linen cloth. Let it stand about 10 minutes, and then rub it dry with a buckskin. It will make the silver look like new. Pour a few drops of ammonia into every greasy roasting-pan, after half filling the pan with hot water. A bottle of ammonia should always be kept on hand near the sink for such uses; never allow the pans to stand and dry, for it doubles the labor of washing ; but pour in water and use the ammonia, and the work is half done. TO WASH GREASY TIN AND IRON. Finely-rubbed bichromate of potassa, mixed with twice its bulk of sulphuric acid, and an equal quantity of water, will clean the dirtiest brass very quickly. TO CLEAN BRASS. TO POLISH NICKEL PLA TE. Scour with pulverized borax ; use hot water and very little soap ; rinse in hot water, and rub dry with a clean cloth. By this quick process a bright polish may be had. Mix rotten-stone, soft soap and old turpentine to the consist- ency of stiff putty. The article should be first washed in hot water to remove grease, then rub the metal with the mixture, mixed with a little water ; then rub off briskly with a dry, clean rag or leather, and a beautiful and durable polish will be obtained. The stone should be very fine, or the articles will become wore or scratched. Very fine emery will answer the same purpose. TO CLEANSE BLASSES, TINS, COPPERS, ETC. Cover with sweet oil, well rubbed on, and jet it remain fo* 48 hours ; then rub with unslaked lime, powdered very fin* until the rust disappears. To Remove Rust from Knives, Forks, Razors, Etc. 370 How to Make All Kinds of Furniture Washes. HOWTO MAKE ALL KINDS OF FURNITURE WASHES AND REMOVE STAINS, BRUISES, MOTHS. Etc. IV. W. WICKLE'S FURNITURE POLISH. 1 Vi qts. raw linseed oil, 1 qt. turpentine, qt. boiled linseed oil, 3 ozs. bees wax. FURNITURE POLISH. Equal quantities of common wax, white wax and white soap, In the proportion of one ounce of each, to a pint of water. Cut the above ingredients fine, and dissolve over a fire until well mingled. , Bottle and label. A good temporary wash is kerosene oil. TO REMOVE STAINS, SPOTS AND MILDEW FROM FURNITURE. Take pint of 98 per cent, alcohol, ounce of pulverized resin, \i ounce gum shellac. Add M pint of linseed oil, shake well, and apply with a brush or sponge. Sweet oil will remove finger marks from varnished furniture, and kerosene from oiled furniture. TO TAKE BRUISES OUT OF FURNITURE. Wet the part with warm water, double a piece of brown paper 5 or 6 times, soak it and lay it on the place; apply on that a hot flat-iron, till the moisture is evaporated. If the bruises be not gone, repeat the process. After 2 or 3 appli- cations, the dent or bruise will be raised level with the surface. Household Receipts. 371 A POLISH FOR NEW FURNITURE. i pint of alcohol. I ounce shellac. 1% ounces copal. i ounce dragon’s blood. Mix and dissolve. Apply with sponge or soft brush. A POLISH FOR WOOD OR LEATHER, i pint alcohol. 3% sticks sealing wax. Dissolve by heating it, and apply warm with sponge. N. B.—The sealing wax should be the color of the leather, black, red or blue. TO REMOVE MOTHS FROM FURNITURE. Moths may be exterminated or driven from uphol- stered work, by sprinkling this with benzine. The ben- zine is put into a small watering pot, such as is used for sprinkling house plants; it does not spot the most delicate silk, and the unpleasant odor passes off in an hour or two into the air. Care must be used not to carry on this work near a fire or flame, as the vapor of benzine is very inflammable. It is said that a little spirits of tu-pentine added to the water with which the floor is washed will prevent the ravages of moths. TO CLEAN MIRRORS, WINDOW GLASS, ETC. Take a soft sponge, wash it well in clean water and squeeze it as dry as possible; dip it into some spirits of wine and rub over the glass; then have some powdered blue tied up in a rag, dust it over your glass, and rub it lightly and quickly with a soft cloth; afterwards finish with a silk handkercl ief. TO REMOVE STAINS IN TABLES. Wash the surface with vinegar; the stains will then be removed by rubbing them with a rag dipped in spirits of salts. To repolish, proceed as you would with new work. If the work be not stained, wash the surface with clean spirits of turpentine and repolish it with furniture oil. TO TAKE SMOKE STAINS FROM WALLS. An easy and sure way to remove smoke stains from whitewash just before applying. A pint of ashes to a common plain ceilings is to mix wood ashes with the small pail of whitewash is sufficient, but a little more or less will do no harm. 372 Household Receipts. FURNITURE POLISH. A simple furniture polish for common use is -made by- mixing two tablespoonfuls of sweet or linseed oil with a tablespoonful of turpentine. Rub on with a piece of flannel and polish with a dry piece. HOW TO MAKE OIL FINISHED FURNITURE LOOK NEW. Many good housekeepers are often at a great loss in knowing how to keep varnished furniture, and the kind generally known as “oil finished,'’ looking fresh and new, without going to the expense of having it re-varnished or gone over by a finisher. Here is a never-failing polish; After thoroughly dusting the article and cleaning off what- ever specks may be on it, she should mix and apply the following: Take one teaspoonful of pure cider vinegar and add to it one gill of pure raw linseed oil. Shake thor- oughly until mixed. Apply with a soft woolen rag, rub- bing gently. It is only necessary to dampen the rag with the mixture and not to thoroughly wet it. It soon dries and leaves the article with a bright, new face. This preparation has the advantage of not gumming, but giv- ing a fresh look to every article of furniture it is applied to. HOW TO STAIN A FLOOR. Take one-third turpentine and two-thirds boiled linseed oil, with a little japan dryer added. Buy a can of burned sienna, and blend it thoroughly with this mixture. This gives a rich reddish brown. Mix the paint quite thin, so that it will run readily. Lay it on with a good-sized brush, stroking the brush the way of the grain of the wood. Put cn several coats, allowing each one to become perfectly dry. Lastly, give the floor a good coat of varnish, and when thoroughly dry it will be found as satisfactory as a stained floor can be and easily kept clean. THE CARE OF HARDWOOD FLOORS. Parquetry Floors.—The parquetry inlaid floors are much more easily cared for, as well as more durable, when polished with wax than any other preparation. In laying a new floor the best paste filler should be thoroughly applied by one who understands his business Family Receipts. 373 and then floor wax applied with a flannel cloth without the use of varnish, shellac or hard oil. It requires a heavy- weight floor brush to give a polish, but persistence and perseverance will give better results and less liability to scratching than any other method. This method has been in use in the old country many years. Plain Oak.—A plain oak floor can be treated in the same manner. To clean a floor never use soap and water, the dirt can be removed with turpentine or the use of some of the patent “restorers” furnished by the manufacturers of hard- wood floors. Apply the turpentine or restorer with a woolen cloth and plenty of elbow grease, then use the wax. A thin coating of wax should be rubbed over the entire surface of the floor with a woolen cloth and then polished with the brush. The brush should be moved in straight lines first one way and then the other. To Give the Finishing Touch.—Place a clean flannel cloth under the brush and rub the floor with this. In an ordinary room that has very hard use once a month is often enough to polish a floor. In bedrooms or where the floor is almost entirely covered with rugs once in every three months is sufficient. HOW TO BREAK A STRING. It is easy to break a string, if you know how. Woman need not hunt for a knife or a pair of scissors after tying a bundle, nor saw the string over the edge of the coun- ter. The grocer’s loop does the business. Hook the first finger of the left hand over he string, giving the finger a twist, or rath- er, bring the palm upward. Then roll the finger over backward until it is tight against the bundle, drawing tight the cord, which is held in the right hand all the time. Press the thumb against the loop; then jerk the cord suddenly with the right hand, and the string cuts itself. 374 Practical Rules and Receipts for Builders, Etc. HOW TO MAKE A PERMANENT OUT-DOOR WHITEWASH. Take good lime and slake it in sour milk, and when slaked dilute with water until it is of the consistency of ordinary whitewash, then apply with a brush. Another Method.—Slake the lime with sufficient water to make a thick mush. While still hot stir into it a pound or more of tallow to a peck of lime. Then thin the lime with water and apply with a brush. It is best to have a little fire to keep the lime warm while using it. HOW TO PURIFY SINKS AND DRAINS. To one pound of common copperas add one gallon of boiling water, and use when dissolved. The copperas is deadly poison, and should always be carefully labeled, if kept on hand. This is one of the best possible cleansers of pipes and drains. HOW TO CLEAN GILT FRAMES. When the gilt frames of pictures or looking-glasses, or the gilt mouldings of rooms have specks of dirt upon them, from flies or other causes, they can be cleaned with the white of an egg, gently rubbed on with a camel-hair pencil. HOW TO MAKE A PERFECT HOLE IN A PIECE OF GLASS. First cover the glass with a little stiff clay or putty where you desire to drill the hole. Then make a hole into the clay, or putty, the size of the desired hole to be made through the glass. Then pour into this hole a little melted lead, and unless the glass is very thick, it will make a per- fect and regular hole. HOW TO POLISH WOOD. Take the plain surface of any timber or board and soak tt in linseed-oil for a week, and then rub it briskly for a few minutes with a new cloth every day for ten days, and it will produce a beautiful glossy surface. HOW TO REMOVE OLD VARNISH. 5 parts of 36 per cent, silicate of potash, 1 part of sal ammoniac, I part of 40 per cent, soda lye. Mix, and apply. Household Receipts. 375 TO REMOTE GLASS STOPPERS. When the stopper on a glass decanter is too tight, a cloth wet with hot water and applied to the neck will cause the glass to expand, and the stopper may be re- moved. In a phial, the warmth of the finger may be sufficient. Tapping the stopper with a penknife often has the desired effect, or, slowly revolve the neck of the bottle in the flame of a burning match. Remove the stopper be- fore the heat reaches it. Thick glass may require a second match. Never fails, nor does harm. Best thing I ever learned of. WHITEWASH THAT WILL NOT RUB OFF. Mix up a pailful of lime and water ready to put on the wall; then take one-fourth pint of flour, mix with water, then pour on it a sufficient quantity of boiling water to thicken it, and pour it while hot into the whitewash; stir all well together and use. TO REMOTE FLY SPOTS. Dip a camel-hair brush into spirits of wine, and apply it to remove fly spots. HOW TO PREPARE KALSOMINE. Soak one pound of glue twelve hours; then dissolve it in boiling water, and add eighteen or twenty pounds of paris white. Then dilute with water until the mixture is of the consistency of milk. To this mixture add any coloring that may be desired. A BEAUTIFUL REDWOOD FINISH. One quart spirits of turpentine. One tablespoonful raw linseed oil. One tablespoonful of brown japan, One-fourth pound burnt sienna, One pound of corn starch. Mix thoroughly, and apply With a brush. 376 How to Clean Carpets. HOW TO CLEAN CARPETS, MATTING, ETC. 1. Sprinkle salt over it; then sweep it well and it will make an old carpet look almost like new. 2. Take warm water and pour in a little ammonia and wipe carpet with a large sponge or soft rag. This will also take out grease spots should there be any. 3. A weak solution of alum or soda will brighten up the colors wonderfully. Use warm water. 4. Fresh green grass dampened a little and spread upon the carpet and then swept up will brighten and beautify a carpet. It is much better than tea leaves, for it will leave no stains. 5. Never use soap or hot water on oil cloth. 6. Always beat a carpet on the wrong side first. KEROSENE STAINS IN CARPETS. Kerosene stains in carpets may be removed by sprink- ling buckwheat flour over the spot. If one sprinkling is not enough, repeat. Cleaning Carpets. 377 Carpets need seldom know the wear and tear of a broom, if sponged once a wreek, and will look brighter and really be cleaner than if swept by a broom. Take a pail of water and put in a little soap to soften it, or two teaspoon- fuls of liquid ammonia. Begin in one corner, using the sponge so that it will not drip, and wipe over a space about two feet square, then pick from the sponge all the hair, lint, and other substance that adheres to it. Go over the remaining space in the same manner. A carpet-sweeper is indispensable to every well-regulated household, par- ticularly when one has been sewing to such an extent as to litter the floor. SPONGING CARPETS. STRAW MATTING. Straw matting should not be washed any oftener than is absolutely necessary, and then it should be wiped dry with a clean cloth. Straw matting can be cleaned beautifully by using warm water and salt and then rubbing dry with a cloth to avoid turning yellow. A SUGGESTION FOR SWEEPING DAY. When sweeping a room there is nothing better to aid in collecting the dust than newspaper. Take a sheet of newspaper at a time, wet it in hot water and press be- tween the hands until it ceases to drip, then tear it into pieces and throw them over the carpet. Then Sweep, and most of the dust will gather on the wet paper. On matting if large pieces of wet paper are pushed ahead of the broom they will take the light fluff that is likely to fly back and lodge. A CARPET CLEANING MIXTURE. The following is an excellent mixture for cleaning car- pets: Dissolve four ounces of white castile soap (or any pure make) in four quarts of boiling water. When cool add five ounces of aqua ammonia, two and one-half ounces alcohol, same amount of glycerine, and two ounces ether. Cork tightly. To clean a carpet use about a teacupful to a pail of water. To clean a soiled coat, or black garment, use two tablespoonfuls to a pint of strong black coffee. To remove grease spots, use without diluting. 378 Practical Rules and Receipts for Builders, Etc. Practical Rules and Receipts for Builders, Carpenters, Wood' Workers and House-Keepers. 1. Moisture-proof glue is made by dissolving ]6 ounces of glue in 3 pints of skim milk. To make the glue still stronger add a little powdered lime. 2. Shellac and borax, boiled in water will, make a good stain for floors or other wood-work. 3. Porch floors should be made of narrow boards, and the joints laid in white lead. 4. A common brick will absorb about a pint of water, and a house built of brick, without a dead wall, is liable to be very damp. 5. A closet, finished with red cedar shelves and drawers, is 'Sure proof against moths and other insects. 6. Oak floors will stand dampness better than maple. 7. It is much better to oil floors than to paint them. A monthly rubbing will keep them as good as new. 8. Do not construct solid doors of two kinds of hardwood. Changes in the weather will cause one to warp more than the ether, and consequently great difficulty will be experienced. Use vinegar instead of water to mix your plaster of Paris. The resultant mass will be like putty, and will not “set” foi 20 or 30 minutes, whereas, if you use water, the plaster will become hard almost immediately, before you have time to use it. Push it into the cracks and smooth it off nicely with a tableknife. TO FILL CRACKS IN PLASTER. Household Receipts. 379 TO PREVENT RUST ON IRON OR STEEL. Take I pint of fat oil varnish, mixed with five pints of highly rectified spirits of turpentine, and rub with a sponge. This varnish may be applied to bright stoves, and even to mathematical instruments, without hurting their delicate polish, and they will never contract any spots of rust. HOW TO POLISH NICKEL PLATE. Apply rouge with a little fresh lard on a piece of buck- skin. Rub the nickel, using as little of the rouge and oil as possible, and then wipe off with a clean rag slightly oiled. HOW TO POLISH ZINC. 4 ounces powdered rotten stone, 2 ounces pumice stone, 4 ounces oxalic acid. Add 2 quarts of rainwater. Mix thoroughly, and let it stand two days before using. Apply the polish to the zinc with a dry woolen cloth or chamois skin. HOW TO REMOTE RUST FROM IRON. Take the iron and immerse it in a bath of nearly saturat- ed solution of chloride of tin and leave it there from twelve to twenty-four hours, according to the thickness of the rust. HOW TO CLEAN RUSTY STEEL. Apply and cleanse with the following preparation: 8 parts of prepared buck’s-horn. io parts of tin putty, 25 parts of spirits of wine. Mix into a paste and apply, and then rub off with a soft ■blotting paper. 380 How to Make Vinegar. HOW TO WAKE ALL KINDS OF VINEGAR. Cider Vinegar, Vinegar making is easy enough if you have good cider and patience. Keep the barrel in a warm place, filled up to the bung, refilling as needed. When done working draw off into an old vinegar barrel, filling it not over two-thirds full. Keep the bung hole covered with a piece of screen to exclude vinegar flies. If kept in a warm place it may make good strong vinegar in less than six months’ time. In an ordinary cellar it will take longer. Common Vinegar. 8 gallons rain water, 3 quarts molasses, 2 yeast cakes. Shake well. Put in a warm place, and in ten days add a sheet of wrapping paper covered with molasses and torn into strips; it makes the mother. Vinegar for Pickles. 4 quarts of vinegar; 2 cups of sugar; 3 nutmegs, grated; 2 large onions, sliced; cup of grated horse-radish; 1 ounce of mustard seed; 1 ounce of celery seed; 1 ounce of salt; *4 ounce of mace, *4 ounce of black pepper; 1 ounce of allspice. How to Make All Kinds of Vinegar. 381 6 pounds of fruit; 2 pounds of sugar; 1 quart of vinegar; 2 ounces of cassia buds or cloves. Vinegar for Sweet Pickle. Vinegar for Spiced Tomatoes. 1 quart of vinegar; 2 ounces of sugar; 1 ounce of cloves; 1 ounce of cinnamon; 1 ounce of allspice; 1 ounce of ground black pepper. 3 chopped red peppers; a handful of grated horseradish; y2 gallon of vinegar; ]/2 pound of sugar. Vinegar for Green Tomato Pickle. Vinegar for Sweet Pickled Peaches and Apples. 4 pounds of sugar; 1 quart of vinegar; 2 ounces of un- ground cinnamon. TO MAKE VINEGAR WITHOUT FRUIT. Inexpensive methods for making vinegar without the use of any fruit. 1. Molasses, one quart; yeast, one pint; warm rainwater, three gallons; put all into a jar or keg, and tie a piece of gauze over the bung, to keep out the flies and let in the air. In hot weather set it in the sun, in cold weather by the stove or in the chimney-corner. In three weeks you will have good vinegar. 2. The cheapest mode of making good vinegar is to mix five quarts of warm rainwater with two quarts of New Orleans molasses and four quarts of yeast. In a few weeks you will have the best vinegar you ever tasted. 3. To make vinegar from acetic acid and molasses, take of acetic acid two pounds, of molasses one-half gallon, and put them into a twenty-gallon cask. Fill it up with rainwater; shake it up and let stand from one to three weeks, and you will have good vinegar. If this does not make it as sharp as you like, add a little molasses. Acetic acid is concentrated vinegar. Take one pint of this acid, and add seven times as much soft water, and you have just as good a pure white vinegar as can be made from cider, and that instantaneously. 382 How to Raise Canaries. HOW TO RAISE CANARIES AND KEEP THEM HEALTHY AND IN GOOD SONG 1. In summer keep them out of doors in some cool and shady place. 2. In fall, winter or spring, hang the cage so that no draught of air can strike the bird. 3. Give nothing to healthy birds but rape, hemp, canary seed, water, cuttle-fish bone, and gravel paper or sand on the floor of the cage. 4. A bath three times a week. 5. The room should not be overheated. 6. When moulting keep warm and avoid all draughts of air. 7. Give plenty of German summer rape seed. A little hard boiled egg mixed with cracker, grated fine, once or twice a week, is excellent. 8. Feed at a certain hour in the morning. g. Husk or Asthma.—The curatives are aperients, such as endive, water cresses, bread and milk and red pepper. 10. Pip. —Mix the pepper, butter and garlic and swab out the throat. 11. Sweating.—Wash the hen in salt water, and dry rapidly. 12. Costiveness.—Plenty of green food and fruit. 13. Lice.—Keep a saucer of fresh water in the cage, and the bird will free itself. DISEASES AND CURES. Fresh Flowers. 383 14. Overgrown Claws or Beak.—Pare carefully with a sharp knife. 15. Moulting.—Give plenty of good food and keep warm. Saffron and a rusty nail put into their drinking water is excellent. 16. Loss of Voice. Feed with paste of bread, lettuce and rape seed with yolk of egg. Whisky and sugar is a good remedy. 17. To keep insects out of bird cages, tie up a little powdered sulphur in a bag and hang it in the top of the cage. TO KEEP FLOWERS FRESH. To keep flowers fresh exclude them from the air. To do this, wet them thoroughly, put in a damp box, and cover with wet, raw cotton or newspaper, then place in a cool spot. To preserve bouquets, put a little saltpetre in the water you use in your vases, and the flowers will live for a fortnight. Flower Hints.—Always pull the leaves off the stalks of flowers before putting them in water—those which would be in the water, not those above it. And with flowers from any hard-stalked sort of shrub the bark should be peeled off as well as the leaves. The flowers live ever so much longer if these precautions are taken. A scrap of charcoal in the water is also a great preservative. When Flowers Wilt.—Cut the stems and plunge them into hot water. It is marvelous what a reviving effect this will have. 384 How to Enlarge Portraits and Pictures. THEJ DELINEATOR. HOW TO ENLARGE PORTRAITS AND PICTURES FOR PAINTING AM) DRAWING. — ALSO — How to Enlarge Embroidery, Braiding Patterns, Mats, Engrav- ing Capital Letters, Scrolls, Music, Etc. 1. The Delineator, as shown in the above engraving, is fastened to a table or board with a little screw or awl. The little steel point at “A” rests on the picture or work to be copied. The pencil in the hand copies as fast as the steel point traces the small picture. The Delineator is set to enlarge four times by the little finger screws “B and C.” If you wish your picture the same size as the copy, put the screws at number one. If you wish your picture twelve times as large as the copy, pixt the screws in number twelve in each of the four bars. 2. Keep the pencil sharpened under the hand. It is not necessary to watch the pencil in the movements of the hand, but to watch the steel point at “A.” 3. Now any one can easily make a delineator, by going to the hardware store and securing a few little screws, as shown in the cut, and then making or securing four little pieces of wood, as shown in the illustration, of about two feet in length. If pictures are to be very much enlarged, the sticks may be made larger, so that the delineator may enlarge twenty-five or one hundred times. How to take Measures for Patterns. 385 How to Take Measures for Patterns. Dresses, Coats, Tests, Pants and Shirts. To Measure for a Lady's Basque or any Garment requiring a Bust Measure to be taken Put the measure around the body, oyer the dress, close under the arms, drawing it closely—not too tight. To Measure for a Lady's Skirt or OverskirtPut the measure around the waist, over the dress. To Measure for a Lady's Sleeve:—Put the measure around the muscular part of the upper arm, about an inch below the lower part of the arm’s-eye, drawing the tape closely—not too tight. Take the measure for Misses’ and Little Girls’ Patterns the same as for Ladies’. In ordering, give the ages also. To Measure for a Boy's Coat or Vest: — Put the measure around the body, under the jacket, close under the arms, drawing it closely—not too tight. To Meamre for a Boy's Overcoat .’—Measure about the breast oyer the garment the coat is to be worn over. To Measure for Trousers:—Put the measure around the body, oyer the trousers at the waist, drawing it closely—not too tight. To Measure for a Shirt:—For the size of the neck, measure the exact size where the collar encircles it, and allow one inch—thus, if the exact size be fourteen inches, use a Pattern marked 15 inches. In other words, give the size of the collar the shirt is to be worn with. For the breast, put the meas- ure around the body, under the jacket or coat, close under the arms, drawing it closely—not too tight. 386 How to take Measure for Clothes. How to Take the Measure for a Suit of Clothes. Take these Measures over the Vest: inches From 1 at center of back of neck, round the inside edge of the collar, to height required from top button From top button to 2 for length in front From 3 to 4 round breast From 5 to 6 round waist MEASURE FOR PANTS. From A to B round waist From C to D, top to bottom From center to fork, close up, down to K, for length of leg inside, the leg straight down F to G round the seat Ii round the knee From II to I round bottom .. - Take these Measures outside the Coat: From A to B Continuing on to C for full length - From H to 1 for elbow joint Continuing on toK for length of sleeve .. Take these Meamres under the Coat: From D to E round the breast From F to G round the waist FOR AN OVERCOAT. Take the last two measures over the undercoat; the others same as above. How to Clean Neckties, Ribbons and Silk. 387 How to Clean Neckties, Ribbons, Etc. Get a quart fruit-jar with rubber and cover ; half fill it with naphtha and put the ties in, the white ones by themselves and first of all. Having screwed the cover down tightly, shake the jar about for some minutes, when the dirt will almost be en- tirely removed. If necessary, repeat the process. Smooth them out carefully, and pat any streaked or discolored places with a bit of cloth—an old handkerchief will do nicely. Then hang them in the air to dry and allow the odor to evaporate. It is best to leave them out some days. A bit of mosquito- netting or cheese-cloth will be required to cover them from dust or flies. The darker ties may be put in the same naphtha. It is well to have two jars: one for first washing, another for the second dipping if necessary. The naphtha should be kept in a close-stoppered bottle, and such work should always be done by daylight in a room without a fire and with open win- dows, if possible, as the vapor from naphtha is highly inflam- mable. How to Clean Silk. To Remove Grease Spots.—Scrape French chalk fine; moisten to a stiff paste with soap-suds; make into small flat cakes, and dry in the sun or oven. When a spot is to he cleaned, scrape one of the cakes to a powder, cover the spot with it, laying the silk on a linen or cotton cloth. Lay several folds of tissue paper upon the chalk, and press with a hot iron for several minutes, taking care it does not touch the silk. To Wash Silk.—Mix together 2 cups cold water, 1 tablespoonful honey, 1 tablespoonful soft soap, 1 wine-glass alcohol. Lay the silk on a board, sponge both sides with it, rubbing it in well. Shake up and down in a tub of cold water. Shake dry but do not wring it. Iron on the wrong side while it is very damp. 388 How to Dye Cloth in Permanent Colors. HOW TO DYE ALL KINDS OF CLOTH IN PER- MANENT COLORS. For Cotton Goods, Woolen, Silk, Etc. To color yellow, take 1 ounce of bichromate of potash and 2 ounces of sugar of lead. Dissolve them separately in as much hot water as will cover the goods. Dip into potash water first. The above will color two pounds of cotton goods. YELLOW. BLUE. Dissolve 1 ounce Prussian blue and 2 ounces oxalic acid In enough cold water to cover the goods. Will color two pounds of cotton goods. GREEN. Dissolve 1 ounce of Prussian blue in cold water. Let goods remain in over night, then proceed as for yellow. BLACK. Soak the cloth in acetate of iron mordant, and then boil In a decoction of madder and logwood. For Woolen Goods, Silks, Linens, Etc. Use Diamond Dyes. The colors will remain permanent in woolens, silks and linens, but for cotton cloth they are not satisfactory. Paints. 389 HOW TO MIX PAINTS OF VARIOUS COLORS. A correspondent asks us a question on this subject, and we have no doubt there are numerous painter’s manuals, or books of instruction, in ex- istence; but many of these are not very reliable. We give the following table of compound colors, showing thfl< simple colors which produce them, which may be of some service to our inquirer. Buff—White, yellow ochre and red. Chestnut—Red, black and yellow. Chocolate—Raw umber, red and black. Claret—Red, umber and black. Copper—Red, yellow and black. Dove—White, vermilion, blue and yellow. Drab—White, yellow ochre, red and black. Fawn—White, yellow and red. Flesh—White, yellow ochre and vermilion. Freestone—Red, black, yellow ochre and whiter French Grey—White, prussian blue and lake. Grey—White lead and black. Gold—White, stone ochre and red. Green Bronze—Chrome green, black and yellow.. Green Pea—White and chrome green. Lemon—White and chrome yellow. Limestone—White, yellow ochre, black and red. Olive—Yellow, blue, black and white. Orange—Yellow and red. Peach—White and vermilion. Pearl—White, black and blue. Pink—White, vermilion and lake. Purple—Yiolet, with more red and white. Bose—White and madder lake. Sandstone—White, yellow ochre, black and red. Snuff—Yellow and Vandyke brown. Yiolet—Red, blue and white. 390 Paints.—How to Tan Hides. In the preceding table of the combination of colors required to produce a desired tint, the first-named color is always the principal ingredient, and the others follow in the order of their importance. Thus in mixing a limestone tint, white is the principal ingredient, and the red the color of which the least is needed. The exact proportions of each color must be determined by experiment with a smaller quantity. It is best to have the principal ingredient thick, and add to it the other paints thinner. A cheap and simple process is to apply to the flesh side, when fresh and wet, a mixture of two parts of saltpeter and one part alum. These should be finely pulverized and sprinkled over every part of the skin; double in flesh to flesh, roll up and let it lie a day or two; then with a dull knife remove the flesh and fat, if any has been left. When about half dry, commence rubbing and continue working until dry. The skin will be found very nice, white and pli- able, and the hair firmly set. flotn to Tan glides oaith flail? On. How to Make Cements, Etc. 391 HOW TO MAKE AIL KINDS OF GLUE, PASTE, MUCILAGE, ETC. TO CEMENT BROKEN CHINA, ETC. Beat the whites of eggs well to a froth, let them settle; add soft grated or sliced cheese and quicklime; beat them well together, and apply a little to the broken edges. This cement will endure both fire and water. Another good re- ceipt, and which is nearly colorless, is the following: Dis- solve )/% ounce of gum acacia in a wineglass of boiling water, add plaster of Paris sufficient to form a thick paste, and apply it with a brush to the parts required to be cemented together. CHEAP WATERPROOF GLUE. Melt common glue with the smallest possible quantity of water; add, by degrees, linseed oil, rendered drying by boil- ing with litharge. While the oil is being added, the ingre- dients must be well stirred, to incorporate them thoroughly. PAPER AND LEATHER PASTE. Cover 4 parts, by weight, of glue with 15 parts of cold water and allow it to soak for several hours; then warm moderately until the solution is perfectly clear, and dilute with 60 parts of boiling water, thoroughly stirred in. Next prepare a solution of 30 parts of starch in 200 parts of cold water, so as to form a thin homogeneous liquid, free from lumps, and pour the boiling glue solution into it with thorough stirring, and at the same time keep the mass boiling. 392 Cheap and Beautiful Ink. CHEAP AND BEAUTIFUL INK. Indelible Ink for Marking Clothing. 5 scruples nitrate of silver, 2 drachms gum arabic, i scruple sap green, i ounce distilled water. Mix together. Before using on the article to be marked, apply a little of the following: Yi ounce carbonate of soda, 4 ounces distilled water. Let this last, which is the mordant, get dry; then with a quill pen write what you require. How to Make Invisible Ink for Postal Cards. 2 ounces of water, % ounce of cobalt, dissolved in a little muriatic acid, y2 drachm of mucilage of gum acacia. Write on paper with this liquid and it remains in- visible until heated. On cooling it becomes invisible again. Ink for Marking Packages. Take lamp black and mix thoroughly with sufficient turpentine to make it thin enough to flow from the brush. Powdered ultra marine blue makes a fine blue marking ynk. Inks. 393 HOW TO MAKE YOUR OWN INKS AT A TRIFLING COST. Take one package of Diamond Slate Dye and dissolve in a pint of boiling water. It will make a pint of excellent jet black ink at the small cost of ten cents. Red, Green, Purple, IJlue or Yellow Ink. Take ten grains of the desired color of aniline and mix with one ounce of soft water, in which about fifteen grains of gum arabic have been dissolved. A bottle of ink of any of the above colors can be made at a cost of five cents. White Ink. Mix pure Flake White with water containing enough gum arabic to prevent the immediate settling of the sub- stance. Five cents’ worth of Flake White will make a bottle of ink. Gold or Silver Ink. Take ten cents’ worth of gold or silver bronze and mix with water containing gum arabic to the thickness of ordi- nary mucilage, and apply to pen with a small brush or stick. Many of the high-priced inks that are advertised and sold as mineral inks are nothing more or less than the above preparations. Indelible Ink. Nitrate of silver, 50 grains; tartaric acid, 40 grains; car- mine, No. 40, s grains; liquor ammonia, >4 ounce; mucil- age of gum arabic, ounce. Dissolve the nitrate of silver in the ammonia, and add the tartaric acid; then rub the carmine with the solution, then add the mucilage. Black Ink. 394 How to Make Dressings for Boots and Shoes. Now to Make all Kinds of Blacking, Oil and Dressing for Boots and Shoes. TO MAKE SHOES OR BOOTS WATERPROOF. Melt together, equal quantities of beeswax ana mutton suet. While liquid rub it over the leather, including the soles.. TO SOFTEN BOOTS AND SHOES. Kerosene will soften boots and shoes which, have been hardened by water, and render them as pliable as new. LIQUID BLACKING. 2 pounds ivory black. 1 pound sweet oil. 2 pounds molasses. Rub together till well mixed ; then add oil of vitriol, $£ pound, course sugar Y pound; dilute with beer bottoms. This cannot be excelled. WATERPROOF COMPOUND, FOR LEATHER BOOTS, SHOES, Etc. 8 ounces suet. 8 ounces linseed oil. 6 ounces yellow beeswax. IK ounces neatsfoot oil. I ounce lamp black. Yz ounce litharge. Melt together, and stir till cold. BLACKING FOR LADIES’SHOES. 3 ounces of Gum Shellac. I Yz ounces of Aqua Ammonia. io ounces of water. Boil until the shellac has dissolved. Then add a little black Aniline for coloring, and add water enough to make about 20 ounces. How to Make Cements, Etc. 395 To any quantity of glue use common whiskey instead of water. Put the hits of glue, well broken up, into a bottle; fill tip with the spirit, and set it in a closet, or where it is warm, for a week ; then it will be ready to use without the applica- tion of heat. Glue thus prepared will keep for years, and will be fit for uso at all times, unless the weather is very cold, then place tho bottle in boiling water for a few moments. To obivate tho difficulty of the stopper becoming tight from the glue, it is a good plan to make the glue in a tin box, and the cover will fit on tightly without sticking. It must be closed tight or tho spirit will evaporate. PREPARED GLUE FOR CONSTANT USE. 2 ounces dextrine, I ounce alcohol, i drachm glycerine, 6 ounces water. MUCILAGE FOR LABELS. Boil water and stir in batter of wheat or rye flour. Let it boil one minute, take off and strain through a colander. Add, while boiling, a little glue or powdered alum. Do plenty of stirring while the paste is cooking, and make of consistency that will spread nicely. PASTE FOR PAPERING BOXES. PASTE FOR SCRAP BOOKS. Take half a teaspoonful of starch, same of flour, pour on a little boiling water, let it stand a minute, add more water, stir and cook it until it is thick enough to starch a shirt bosom. It spreads smooth, sticks well and will not mold or discolor paper. Starch alone will make a very good paste. Adding jo drops of oil of clover to X pint of this preparation will make it more permanent. COMMON MUCILAGE FOR HOME AND BUSINESS USE. Take one ounce of gum arabic and reduce it to the con- sistency of common mucilage by pouring warm water on it, and let it stand a few hours. This makes a very good mucilage, and it costs but a trifle. 396 How to Improve Leather. HOME-MADE MUCILAGE. Boil a good-sized onion for a short time and squeeze the juice'out. It is adhesive and answers the purpose as well as the bought article. Gum Arabic and gum tragacanth in equal parts, dis- solved in hot water, make the best and most convenient mucilage to keep in the house. HOW TO IMPKOYE LEATHER. To Soften Leather.—Castor oil is the best thing with which to soften leather. To Remove Grease Stains from leather apply benzine and afterward the beaten white of an egg. Best Dressing.—Vaseline is said to be one of the best dressings for russet shoes, and spirits of turpentine the correct thing for cleaning and brightening patent leather. You Can Tell a Woman by Her Shoes.—Slovenly shoes a slatternly person; neat and clean shoes, a natty and nice little woman. So it is well to look after this small detail. If your kid “uppers” lack the freshness of the new article, the following will be found a cheap and good renovator: Yolk of one egg, one ounce of castor oil, one drachm of turpentine, two drachms of gum arabic, three ounces of writing ink. Something About Wrhite Shoes.—A light evening toilet is not complete without white shoes or slippers; and a white shoe that is soiled is execrable. There are many popular fallacies in this world; one is that raw eggs are not good to eat, and another that white shoes are perish- able. Perishable, indeed! My white shoes have lasted me longer than any shoes I have ever had, and with noth- ing more than a little “elbow grease” to preserve them. Any druggist will sell you ten cents worth of pipe clay. And who does not possess an old tooth brush? With these two articles there is no excuse for the dustiness of your white shoes. Use the pipe clay dry, taking care always to rub the way of the grain, so as not to roughen the suede. Do not be afraid to brush hard, or to get too much of the clay on the shoe. You cannot get too much on, and unless you are an athlete, with an arm of iron, I do not believe you can brush too hard. Pipe clay, used in the same way, will also clean trimmings of white cloth if they are excessively soiled. Use the clay wet; it will make them look badly at first, but if brushed carefully with a clean brush and fresh water, it will ury off in a most satisfactory manner. I have kept a little How to Clean Statuary and Marble. 397 white broadcloth waistcoat, collar and cuffs clean in this way for two years. White undressed kid gloves may also be cleaned in this way. It is with pipe clay that the men in the British army keep their white gloves and the white in their uniforms so immaculately clean. STATUARY A>D MARBLE. To Clean Statuary.—Use a very weak solution of oxalic acid applied with a soft tooth brush. This will cleanse the finest pieces of statuary. 1. To Clean Marble mix two parts of powdered whiting: with one of powdered bluing and half a pound of soft soap and allow it to come to a boil; while still hot apply with a soft cloth to the discolored marble and allow it to remain there until quite dry; then wash off with hot water and soap in which a little salts of lemon has been dissolved. Dry well with a piece of soft flannel and your marble will be clean and white. 2. To Clean Marble.—Take two parts of common soda, one part of pumice stone, and one part of finely powdered chalk; sift it through a fine sieve, and mix it with water; then rub it well all over the marble, and the stains will be removed; then wash the marble over with soap and water, and it will be as clean as it was at first. Marble May Be Cleaned by mixing up a quantity of the strongest soap-lees with quicklime, to the consistence of milk, and laying on the marble for 24 hours; clean it afterwards with soap and water. Caution.—While these are excellent for cleaning ordinary marble, they would ruin fine statuary. For cleaning fine statuary see above. To Take Ink Stains Out of Mahogany.—Put a few drops of spirits of nitre in a teaspoonful of water, touch the spot with a feather dipped in the mixture, and on the ink disappearing, rub it over immediately with a rag" wetted in cold water, or there will be a white mark, which will not be easily effaced. To Take Ink Stains Out of a Colored Table-Cover.— Dissolve a teaspoonful of oxalic acid in a teacup of hot water; rub the stained part well with the solution. To Take Ink Out of Boards.—Strong muriatic acid, or spirits of salts, applied with a piece of cloth; afterwards well washed with water. 398 Paper. BOOK IV. WOMAN’S FRIEND. A COMPLETE COOK BOOK. 399 400 Ari of Cooking, “ The number of inhabitants who may be supported in any country npon its internal produce depends about as much upon the stale of the art of cookery as upon that of agriculture ; but if cookery be of so much importance, it certainly deserves to be studied with the greatest of care. Cookery and agriculture are arts of civilized nations. Sav- ages understand neither of them.”—Count Rumford'y Works, Vol. i. THE ART OF COOKING. The importance of the art of cookery is very great; in- deed, from the richest to the poorest the selection and preparation of food often becomes the chief object in life. The rich man’s table is luxuriously spread; no amount of money is spared in procuring the rarest delicacies of the season. Art and nature alike contribute to his necessi- ties. The less wealthy have, indeed, fewer resources; yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depends much more on the manner of doing a thing than on the cost attending it. To cook well, therefore, is immensely more important to the middle and Working classes than to the rich, for they who live by the “sweat of their brow,” whether mentally or physically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the prod- uce of the hard-earned dollar, cookery is of the greatest importance. Every wife, mother or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must she depend upon her- self. To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery- books) : “First catch your hare, etc.,” has more signif- icance than is generally supposed. To catch your hare well you must spend your income judiciously. This is the chief thing. In our artificial state of society, every in- come, to keep up appearances, has at least half as much more to do than it can afford. In the selection of provi- sions, the best is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables, buy them fresh. Above all, where an income is small and there are many to feed, be careful that all e nourishment is retained in the food that is purchased. This is to be effected by careful cooking. Cleanliness is an imperative condition. Let all cooking utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. Time and money are thus wasted, dinners spoiled, and all goes wrong. Hints for the Cook. 401 HINTS FOR THE COOK. Tumblers that have been used for milk should never be put into hot water until they have been first rinsed in cold water. The heat drives the milk in, and gives a cloudy appearance to the glass, which cannot be removed. Meats never allowed to boil will be more tender than those that cook hard. Tough meats become tender by proper cooking, while the reverse of this is equally true. Hard boiling in salt water will toughen the best piece of meat ever sold. An excellent substitute for potatoes at a dinner is rice, cooked in milk and well salted, put into a dish and browned in the oven. Make a hot lemon sauce and pour it over the rice when it is taken from the oven and just be- fore the dish is sent to the table. Old potatoes are made mealy by being soaked for an hour in cold water after being peeled. When boiling they should be cooked in salted water; when the po- tatoes are soft, turn off the water, leave the potatoes in 402 Hints on Seasoning. covered kettle to dry off all steam. They will be nearly as nice as new ones. Butter that has become stale may be made sweet for pastry by boiling it in plenty of water and a little soda, a teaspoonful being enough for four or five pounds. Let it get cold, take the cake off and boil again in clear water. When it is cold, scrape the bottom dry and pack away for use. Sliced onion fried in butter or in butter and flour, and rubbed through a sieve and put into soups just before serving, gives a fine flavor and good color. A dash of black pepper greatly improves vanilla ice cream. Make snow cake with arrowroot flour; the flavor is delicious. Bean soup is much improved by adding a little mace just before serving. When making corn bisque, use cayenne with a little sugar for seasoning. Add a cup of good cider vinegar to the water in which you boil fish, especially salt water fish. Boston baked beans can be greatly improved by ad- ding a cup of sweet cream the last hour of baking. Place on top of fish when baking thin slices of salt pork; it will baste the fish and the seasoning is fine. Put sugar into the water used for basting meats of all kinds; it gives a good flavor to veal more especially. To give a fine flavor to corn beef hash use good soup stock for moistening, with a pinch of salt, sugar and cayenne. Three tablespoons of freshly-mace Japan tea, with a bit of nutmeg, gives an indescribable flavor to an apple pie. Put a few sticks of cinnamon bark and a little lemon juice with crab apple when making jelly; the flavor is good, or use pineapple instead of the lemon. To give an appetizing flavor to a broiled beefsteak, cut an onion in half, and rub it over the hot platter with the melted butter. When flavoring has been forgotten in a pudding or cake, the fault may be remedied by rubbing the desired extract over the outside of the cake as soon as it is taken out of the oven. HINTS ON SEASONING. Golden Rules for the Kitchen. 403 GOLDEN RULES FOR THE KITCHEN. Without cleanliness and punctuality good cooking is impossible. Leave nothing dirty; clean and clear as you go. A time for everything and everything in time. A good cook wastes nothing An hour lost in the morning has to be run after all day. Haste without hurry saves worry, fuss and flurry. Stew boiled is stew spoiled. Strong fire for roasting. Clear fire for broiling. Wash vegetables in three waters. Boil fish quickly, meat slowly. 404 Meats. ADVICE TO COOKS. Importance of Cooking.—No matter how large the es- tablishment, no person holds a more important part than the cook, for with her rests not only the comfort, but the health of those she serves, and we would warn all cooks not to make light of their responsibilities, but to study diligently the tastes and wishes of all those for whom they have to prepare food. Cleanliness.—A dirty kitchen is a disgrace, both to mis- tress and maid, and cleanliness is a most essential in- gredient in the art of cooking. It takes no longer to have a clean and orderly kitchen than an untidy and dirty one, for the time that is spent in keeping it in good order is saved when cooking operations are going on and every- thing is clean and in its place. Dress.—When at your work, dress suitably; wear short, plain gowns, well-fitting boots, and large aprons wdth bibs, of which every cook and kitchen maid should have a good supply, and you will be comfortable as you never can be with long dresses, small aprons, and slipshod shoes, the latter being most trying in a warm kitchen. Kitchen Supplies.—Do not let your stock of pepper, salt, spices, seasonings, etc., dwindle so low that there is danger, in the midst of preparing dinner, that you find yourself minus some very important ingredient, there- by causing much confusion and annoyance. MEATS. There seems to be a general impression that a con- tinued meat diet is absolutely essential and with some it seems to be unwise to omit it for a single meal. There is no civilized country in the world in which so much meat is eaten or in which so much is wasted by bad cooking, by profusion, or by absolute unthrift. We all eat too much meat, too much for our health, probably, and certainly too much for the well-being of our pocketbooks. Great, brawny Scotchmen live month after month on oatmeal and buttermilk, and a healthier, harder working class of men it would be difficult to find. The general health of the American would be greatly improved if the diet were to consist more of vegetables, grains and fruit and not so much of meat. Cooking Meat.—We are profuse in our provision of meat and then we are apt to cook it in the most waste- ful way. With many the sum total of a knowledge of cooking is to get a joint or a steak and roast or broil— say, rather, to bake or fry it, at a range or cooking Meats, 405 stove. Meat is often spoiled in the cooking. A very lit- tle piece of meat, nicely broiled, with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourishing meal than four times the amount badly cooked in the frying pan The Frying Pan has almost, times without number, spoiled a good piece of meat. The frying pan is indispen- sable for some things, but very bad for chops and steaks. A Golden Recipe.—In the cooking of meat by any process whatever, remember, above all, to cook the juices in it not out of it. Roasting.—In roasting meat, the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt. Mutton and beef may be overdone; veal and pork must be well cooked. Young meat generally requires more cooking than old; thus, lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roasting will improve by hang- ing a day or so before cooking. Broiling. —Broiling is the most nutritious method of cooking mutton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire; put the meat on it; “keep it turned often.” This last is a common direction in books, but the reason why is never stated; it is to keep the gravy in the meat. By permitting the one side of a steak to be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, instead of keeping it in, the meat to nourish the consumer. Never stick the fork into the meaty part; you will lose gravy if you do so. Be sure to turn often, and generally the chop of steak is done if it feels firm to the fork; if not done it will be soft and flabby. It is economical to broil well. Boiling Meat.—If you put a piece of lean meat into cold water and heat it slowly, you find that much of the nu- triment has been drawn out by the water and the meat has of course just in that proportion been made poor. The longer and slower the warming process, the more the nutritious substance is extracted. Soup Making.—This is the process when it is desired to have good soup. After some hours of cooking the meat becomes tasteless. A dog fed on that alone could not live many days. 406 Meals. Another Method of Boiling Meat.—Put a piece of meat into boiling water and continue the boiling. The sur- face of the meat suddenly whitens and the nutritious sub- stance is thereby not permitted to escape from the meat. The outside of the meat is seared and the juices are kept in. The temperature must now be lowered or the meat will be “overcooked.” If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the flesh fiber, without sweetness, is left; if they boil too long they are reduced to a jelly and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difficult than to boil meat ex- actly as it should be; close attention and good judgment are indispensable. Frying in Fat.—If we put a thin piece of meat, as a cut- let coated with eggs and bread crumbs, into boiling fat, the albumen in the surface or rather in that of the egg surrounding it is thickened or coagulated and the juices will be retained in the meat. For frying always use an abundance of fat in the pan. This is no waste, as the same fat can be used over and over again by pouring it through a strainer into a crock kept for the purpose. To Bake Meat.—Make some beef fat hot in an iron pan or broad kettle. Put the meat into it, and with a fork stuck into the fat, turn it rapidly till it is on all sides a fine brown, then put it into a hot oven, elevating it above the pan on a meat rack, or a few iron rods. Now comes the process called basting; in five minutes or less you will find that the top of the meat has dried, and you must now dip, with a spoon, the hot fat from the pan over the top. Do this every few minutes, adding no water to the pan; you will find your meat well cooked in from 12 to 15 minutes to the pound. It is done when it has lost in the middle the blue color, and becomes a fine red. Only salt and pepper should be used to season such roasts, and must be added when the meat is half done; earlier it toughens the fibers. Meat and Soup.—To make soup crack the bones and cut up the meat into small pieces and put on the stove in cold water, cook slowly several hours, cool, remove the fat and rewarm, adding flavors to taste before serving Do not remove the scum which rises while boiling, as this is the most nourishing part. The soup meat may after- ward be chopped, moistened with some of the soup, fla- vored with spices, lemon, etc., and pressed while warm and will make nice cold meat for tea. Meats, 407 HOW TO MAKE ME A T TENDER. It is well known that meat must be kept some time after killing to make it tender. In winter, a large piece of beef or mutton will keep for six weeks if hung in a dry, cool place. Indeed, this is the time allowed in England for the Christmas “shoulder of mutton,” and every few days it is rubbed over with salt and vinegar. In summer, unless the butcher will keep the meat for you, you must resort to other means. (A new method.) 408 Meats. Stuffed Beef’s Heart. If fire is no object, you may boil a beef’s heart, it will take all day. Put into cold water and bring slowly to the simm- ering point and keep it there. Next day it may be stuffed with well-seasoned bread crumbs and baked three-quarters of an hour. Heat the gravy, put the roast in it. After trimming it into shape again, cover closely and put into a hot oven for ten minutes, or less, according to size of piece. Or, cut in slices and lay in hot gravy, only long enough to heat them through. How to Serve Roast Beef a Second Time. HAM CAKES. Take one cup finely chopped boiled ham, two cups of breadcrumbs, two eggs, pepper and salt, and enough milk to make quite moist. To use. First: Fry on a griddle in small spoonfuls, and turn as pancakes. Second : Use mashed potatoes instead of breadcrumbs, and fry as above. How to Pickle Meats. 409 HOW TO PICKLE BEEF. A. S. Barnard’s Celebrated Recipe. To 3 gallons of water add 8 pounds of salt, 2 ounces of saltpetre and one pine of molasses—same proportion for larger quantities. Method.—Pack the meat without salt. Prepare the brine as above, scald it, skim it, let it cool and cover the meat. HOW TO PICKLE HAMS. Take to 100 pounds of ham, 4 quarts of fine salt, l/t pound of saltpetre and 1 quart of molasses and mix thor- oughly. Method.—Rub the hams with the mixture and pack them closely. Put the remaining mixture upon them and let them lie 10 days, then turn them and let them lie 20 days—take them up and smoke them with corn cobs. now TO PACK PORK. Pack the pork closely together and put in plenty of rock salt, then pour on cold water to cover the meat. HOW TO PICKLE TONGUES. For each tongue take: 6 ounces of salt; 2 ounces of bay salt; 1 ounce of saltpetre; 3 ounces coarse sugar. Cloves and allspice to taste, keep the tongue in the above pickle two weeks or 20 days. Showing the Sections into which Pork should bo cut. 410 Sausages. 2 pounds lean pork, 2 pounds lean veal, 2 pounds beet suet, peel of half a lemon, 1 grated nutmeg, 1 teaspoonful black pepper, 1 teaspoonful cayenne pepper, 5 teaspoonfuls salt, 3 teaspoonfuls sweet marjoram and thyme, mixed, 2 teaspoonfuls of sage, juice of a lemon. Grind the meats and thoroughly mix in the other ingredients, Stuff in cases,, Sausage. Mix well together and let boil twelve hours : 5 pounds beef finely chopped, \% pounds pork finely chopped, 2 tea- spoonfuls of powdered cloves, 1 teaspoonful of powdered mace, 1% ounces of ground black pepper, salt to taste. Stuff this mixture into muslin bags eight or twelv_ ::oches long and three inches in diameter. Lay them in a ham pickle four or five days, and then smoke them six or seven days. Hang up in a dark place. Bologna Sausage—Cooked. Stuff a nicely cleansed turkey with dressing, made of two pints of bread crumbs, one cup of butter, and moistened with water; to this add one egg, and salt and pepper to taste, and also a pint or more of oysters, if convenient. Mix this well before using. Rub butter over the outside of the turkey, place in the dripping pan with a little water, and baste frequently while cooking. Roasted Turkey. How to Look All Kinds of Poultry. 411 SMOTHERED CHICKEN. Prepare the chicken as you would for boiling it whole, and place, with a little water, into a dripping pan, after seasoning it with butter, pepper and salt. Put thin slices of tomato over it, dredge with flour, cover it very closely to keep in the steam, and place in the oven to cook until tender. When done, remove the cover, to let brown nicely. Make a nice gravy from the drippings, to serve with them. FRICASSEED CHICKEN. Clean, wash, and cut up a pair of young chickens. Lay in clear water for half an hour. If they are old, you cannot brown them well. Put them in a saucepan, with enough cold water to cover them well, and set over the fire to heat slow- ly. Meanwhile, cut half a pound of salt pork in strips, and fry crisp. Take them out, chop fine, and put in the pot with the chickens. Fry in the fat left in the frying-pan one large onion, or two or three small ones, cut into slices. Let them brown well, and add them also to the chicken, with a quarter teaspoonful of allspice and cloves. Stew all together slowly for an hour or more, until the meat is very tender ; you can test this with a fork. Take out the pieces of fowl and put in a hot dish, covering closely until the gravy is ready. Add to this a great spoonful of walnut or other dark catsup and near- ly three tablespoonfuls of browned flour, a little chopped parsley, and a glass of brown Sherry. Boil up once ; strain through a cullender, to remove the bits of pork and onion ; return to the pot, with the chicken ; let it come to a final boil, and serve, pouring the gravy over the pieces of fowl. DEVILED TURKEY. Take the first and second joint of a roast turkey and cut deep gashes in them, and into these put a little mixed mustard, a little salt and cayenne pepper. Lay on a broiler until heated through, then place on a very hot dish, and spread with butter. 412 How to Cook All Kinds of Poultry. PREPARED FOR ROASTING. HOW TO COOK ALL KINDS OF POULTRY. 1. Poultry should never he eaten in less than 12hours after it has been killed ; but it should be picked and drawn as soon as possible. 2. After picking and drawing chickens it is well to wash them in three waters adding a little soda in the last water. 3. When buying turkeys notice carefully the legs ; if they are rough and reddish the bird is old ; if smooth and black it is young. 4. If the fowl is old or tough, a little soda in which it is boiled will make it tender. 5. A pan of water placed in an oven with a roasting fowl * will keep it from scoarching. 6. Wild game first fried in butter before boiling will greatly improve the flavor. 7. Chickens, unless of the very tenderest spring brood, and Ducks and Turkeys are far better when dressed, stuffed, and steamed until tender, then brown nicely in the oven. This makes an easy Sunday dinner as all the labor may be done on Saturday with only a half hour s cooking Sunday. 8. Young fowls should never be fried but always broiied. Split down the back, butter and broil over clear coals. They may be finished in the oven after four or five minutes broiling, The flavor is finer and they digest much easier than when fried. Use the bones for soup. How to Carve Fowl. 413 HOW TO CAR YE TURKEYS, DUCKS, CHICKENS, ETC. “Conversation is but carving; Give no more to every guest Than he’s able to digest. Give him always of the prime, And but little at a time. Carve to all but just enough, Let them neither starve nor stuff. And that you may have your due, Let some neighbor carve for you.” 1. It is a very easy matter to divide and separate the parts of a baked fowl, but it is another matter to do it easily and elegantly. 2. Every man and woman, boy and girl, should be fa- miliar with the art of carving. 3. A good skillful carver places the fork in the fowl and does not remove it until the whole is divided. 4. First cut off the leg and wing on one side and then shave off the breast in nice thin slices. Then turn the bird and cut the other side in the same manner. 5. Never rise from your seat while carving. 6. To hit the joints while carving and separating the wings and legs, the bird should be thoroughly studied before cooked, and the lesson learned as to the location of the joints, after which no trouble will ever be experi- enced in separating any of the joints or parts in the fowl. 7. In a turkey the thigh should be separated into three portions, one with the bone, and two without, and a piece of this, with a slice from the breast, will be sufficient for one person, unless it is known that they do not prefer any of the parts thus separated. 8. The wing may be divided in a similar way, unless preference is otherwise expressed. 9. Always lay the pieces with skin side up and add a spoonful of stuffing. 414 Stewed Chicken and Dumplings. 10. If there are old persons at the table, the choice part just below the thigh, which is easily removed, should be given them. 11. The best way to learn to carve is to watch a good, skillful carver, and then practice at every opportunity offered. SHOWING THE SECTIONS IN WHICH THE BEEAST IS TO BE CUT. Cut a chicken into pieces suitable for serving, wash it, and put it into a deep stew pan, add three pints of water. Put on to boil, in another sauce pan, three slices of carrot, three of turnip, and one large onion, cook slowly for half an hour, then take up the vegetables in a strainer and place it in a stew pan with the chicken and dip some of the water into it. Mash the vegetables with the back of a spoon and rub as much as possible through the strainer. Now skim two spoonfuls of chicken fat and put it into the pan in which the vegetables were cooked. When boiling-hot, add three tablespoon- fuls of flour, stir it in with the chicken, and simmer until tender. Season well with pepper and salt and butter. The stew must not boil hard, but only simmer about two hours. Ten minutes before serving, put it on the front of the stove and put. the dumplings in and cook ten minutes. STEWED CHICKEN AND DUMPLINGS. How to Cook Au Kinds of Fish, Oysters, Etc. 415 How to Prepare and Cook All Kinds of Fish. HOLLANDAISE SAUCE. Put two tablespoonfuls of butter into a frying pan; when melted, add two tablespoonfuls of flour, stir until smooth, then pour in two cupfuls of cold water and stir steadily until it thickens, add a little salt and pepper, take from the fire and add the beaten yelks of two eggs and the juice of half a lemon, stirring steadily. FRIED WHITEFISH. Split a large whitefish and place in a dish with salt and pep* per, squeeze over it the juice of two lemons and let it stand for an hour. Drain them, flour them all over, dip in egg and fry to a light brown. Serve with the above sauce. BOILED FISH. Unless you have a fish kettle the fish must be pinned in a stout piece of white cloth, and not boiled hard, but sim- mered. Serve with egg sauce. HOW TO USE CANNED SALMON. SALMON ON TOAST. Flake the fish, season with pepper and salt, and heat it with a little milk or cream. Have some hot milk in a flat pan. Toast several slices of bread, which dip quickly into the hot milk, place on a hot dish, spread with butter and pour over it the heated fish. SALMON CROQUETTES. One can of salmon; one egg, well beaten; one-half cup of fine bread crumbs; salt; cayenne pepper; nutmeg; juice of half a lemon. Drain off the liquid and mince the fish. Melt and work in the butter, season, and if necessary mois- ten with a little of the liquid; add the crumbs. Form the parts into rolls, which flour thickly, and stand them in a cold place for an hour. Fry in hot fat and serve on a hot platter, garnished with fresh parsley or lettuce. 416 How to Cook All Kinds of Fish, Oysters, Etc. SALMON SALAD. One cup of cold salmon minced and mixed with an equal quantity of chopped celery or cabbage. Line a dish with let- tuce leaves, turn into it the mixed salmon and celery or cab- bage, and over all pour a dressing made of two tablespoonfuls of oil, three tablespoonfuls of vinegar, salt and pepper. A mayonnaise dressing may be used, but with salmon the plaiu -dressing is to be preferred. FISH BALLS. The favorite dish, is prepared by adding to cooked codfish, finely shredded, a like quantity of mashed potatoes. Make into balls, season and fry on a griddle or in boiling fat. Any other fish can be used in the same way. CODFISH SOUP. Cook one tablespoonful of flour in one tablespoonful of butter. Add one and one-half quarts of milk, or milk and water, and when it boils stir in one teacup of cold boiled ■codfish that has been freed from skin and bones and then ■chopped fine. Add salt and pepper to taste. OYSTERS. OYSTER SOUP. Put the liquid of one quart of oyster- and two pints of water in a kettie; let it boil and skim it, then add two quarts of milk and one dozen rolled crackers, with two tablespoonfuls of but- ter; put in a little salt and pep- per. When near boiling point put in the oysters. When it be- gins to boil take up at once. OYSTERS ON TOAST. Put in a stew pan one quart of oysters with their liquid; when they come to a boil put in one pint of milk, one table- spoonful of butter mixed with two tablespoonfuls of flour and a little salt and pepper. Let it boil up and then pour over slices of nicely browned and buttered toast. Serve hot. ROASTED OYSTERS. Oysters are roasted in the following manner: Select large •oysters and have them scrubbed thoroughly; then place them in the oven in a large tin with the round side of the shells down, so that when they open the liquor will not be lost. As soon as they do open remove the upper shell, sprinkle them with salt, pepper and chopped parsley, add a little butter and serve hot as possible on a bed of water- cress. Oysters served in this way make an excellent first course at dinner if accompanied by thin slices of brown bread and butter. THB EDIBLE OYSTER. How to Cook All Kinds of Fish, Oysters, Etc. 417 OYSTER PATTIES. Line patty pans with paste, put a cover of paste over and pinch the edges; hake in a quick oven, take as many large oysters as you have patties, stew them in their own liquid, then cut in pieces and add one tablespoonful of flour, the same of butter, the grated rind of one lemon, a little salt, pepper and minced mace, and three tablespoonfuls of cream; mix to- gether well and into each of the patties put a tablespoonful of the mixture. Serve hot. LOBSTER CUTLETS. MADE FROM CANNED LOBSTERS. Mince the meat of the lobsters fine, season with salt and spice, melt a piece of butter in a sauce pan, mix with it one tablespoonful of flour, add the lobster and a little finely chopped parsley, add a little stock also, and let it come to a boil; remove from the fire and stir into it the yolks of two eggs, spread this mixture in a shallow pan; when cold cut into cutlets, shape, dip carefully in beaten eggs, then in cracker crumbs and fry to a rich brown color in hot lard. BAKED SALMON. One can of salmon, two eggs, one tablespoonful melted butter, one cup bread crumbs, pepper, salt and minced cucumber pickle. Drain the liquid from the fish and set aside for the sauce. Pick the fish to pieces, then work in the melted butter*, seasoning, eggs, and crumbs. Put in a buttered bowl, cover tightly and set in a pan of boiling water. Cook in a hot oven one hour, then stand the bowl in cold water for a moment to loosen the pudding, and turn out on a hot dish. For the sauce make a cup of drawn butter, to which add the liquid from the can, a beaten egg, pepper, salt, a chopped pickle and some minced parsley, cabbage or let- tuce. Boil up and pour over the fish or serve in a gravy tureen. 27 418 How to Make All Kinds of Omelets. CORN OMELET. How to Make all Kmds of Omelets. Corn Omelet. For this take young tender sweet corn ; shave off the kernels, scrape out the rest with a dull knife, being careful not to get in any of the cob. For 4 large ears, add 3 well- beaten eggs, 2 tablespoonfuls cream, or the same amount of milk with a tablespoonful butter, a pinch of salt and a little pepper. Place a tablespoonful butter in a spider, and when hot pour in the omelet. As soon as it sets, turn or fold it over and take up on a hot platter. Omelet is best if eaten hot. Cold cooked asparagus, French beans, carrots, cabbage, cauliflower sprigs, spinach, sorrel, tomatoes, mushrooms, etc., are all suitable to introduce into an omelet. Chop very finely the vegetable or vegetables in question—for a mixture is often preferred to only one kind—then mix thoroughly with the eggs; be careful to add appropriate seasonings, and proceed as already directed, serving with sauce, or not, just according to taste and convenience. Always continue the beating for some time after the last addition has been made to insure the ingredients being thoroughly blended, as this is the most important point. Vegetable Omelet. Fish Omelet. The remains of almost any kind of fresh fish may, with great advantage, be used for this purpose, and only a very small quantity is required—about two large teaspoonfuls for four eggs. After carefully removing the bones and every particle of skin, mince the fish very finely or tear it into How to Make All Kinds of Omelets. 419 tiny shreds with two forks, and add to it the other ingred- ients, then fry, and serve in the usual manner ; or, if pre- ferred, dish up without a paper under, and pour a few table- spoonfuls of some rich, boiling-hot fish sauce round—but not over—the omelet just at the last minute. Omelets with Meat. It is almost impossible to get wrong in the making of these, as the remains of all sorts of meat, poultry, and game may be- used, providing they are carefully prepared, very finely minced, and pleasantly seasoned previously to being added to the eggs. Cook in the usual way, serve as fancy dictates. OMELET. Cheese Omelets. These form a particular appetizing little dish, and are de- servedly very popular. To four eggs allow two dessertspoon- fuls of grated cheese, a teaspoonful of finely minced pars- ley, and a seasoning of salt and pepper ; then, when suffic- iently beaten, fry, and serve in the ordinary way. Sweet Omelets. These are prepared, cooked, and served in precisely the same manner as described above, only substituting sweet ingredients for the savory. A tablespoonful of fine white sugar, a pinch of salt, and a few drops of some favorite flavoring essence added to the eggs will make a most deli- cious plain omelet; but, if prepared, about two tablespoon- fuls of some delicate preserve may be used, or any kind of fresh fruit which has been partially cooked and sweetened« the omelet, of course, taking its name accordingly. 420 New Egg Dishes. New Egg Dishes. Put one quart of boiling water and one tablespoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer and slide carefully into the salted water. Cook until the white is firm. Lift out carefully and place on toasted slices of bread. Serve immediately. Egg on Toast. Boil the eggs hard, turning them several times to prevent the yolks from settling on one side. When cool peel off the shells, cut across neatly with a sharp knife, remove the yolks and mash them smooth, mix with them some good salad dressing, taking care not to make the mixture too thin. Return this mixture into the white part, and place the two halves together neatly so as to look as if it had never been cut. Lay each egg in a fresh lettuce leaf. Excellent for picnics and luncheons. Salad Eggs. Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the white of the eggs, cut in thin strips ; and rub part of the yolks through a sieve onto the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Gar- nish with parsley, and serve. Stuffed Eggs. Cut six hard-boiled eggs in two. Take out the yolks and mash them fine. Add two teaspoonfuls of butter, one of cream, twro or three drops of onion juice, and salt and pep- per to taste. Mix all thoroughly. Fill the eggs from the mixture, and put them together. There will be a little fill- ing left, to which add a well-beaten egg. Cover the other eggs with this last preparation, and roll in cracked crumbs. Fry in boiling lard till a light brown. New Dishes of Rice. 421 RICE. Rice is the most digestible of all vegetable foods, and on that account is valuable alike for the table, nursery and sick- room. It is very rich in starch, but not as nutritive as wheat and some other cereals. It may be prepared in a variety ot ways. .5 TO MAKE A RICE BORDER. ' Wash one cupful of rice in cold water, and drain it; put* hi a saucepan and pour over one quart of boiling stock, let boil. rapidly for 15 minutes ; then stand on the back of the stove for 15 minutes longer ; drain, season with salt and pepper and press into a well-buttered mold. Put in the oven and bake 15 minutes. Take up, turn out on a dish, fill the center with stewed chicken. , RICE CROQUETTES. Wash a cupful of rice, put in a saucepan with a quart of milk and boil until thick ; add the yelks of four eggs and cook ten miuutes longer. Take from the fire, add a tablespoonful of chopped parsley, a little salt and pepper ; mix well, turn out on a plate and set aside un- til very cold. Form in croquettes, dip first in beaten egg, then in grated bread crumbs and fry in boiling lard. RICE SOUFFLE. Put half a piht of cream on to boil. Beat two ounces of butter, five ounces of sugar, three ounces of ground rice and the yolks of six eggs together until light, stir into boiling cream, and stir until thick. Take from the fire, add a teaspoonful of vanilla and half a teaspoonful of salt. Beat the whites of six eggs, stir them carefully into the mixture and turn in a glass bowl. SNOWBALLS. Wash a cupful of rice and put in a saucepan with a cupful of milk ; boil until tender, add a pinch of salt and put in small cups to cool. When cold, turn out in ar dish and pour over boiled custard. Serve with whipped cream or sauce. . RICE ME RING UE. Bon a cupful of rice in a quart of water until tender, drain in a colander! add a pint of milk, a tablespoonful of butter and the yelks of six eggs beaten with two cupfuls of sugar, with the juice and rind of a lemon, pour in a baking-dish and bake in a quick oven. Beat the whites of the eggs with a-tea- cupful of powdered sugar and heap over the top ; set in the oven to brown. New Dishes of Rice. EARS OF RICE. 422 A Few Novel Vegetable Dishes. POTATOES. We in our country need not feel as bitter against the potato as do the scientists of Europe, for we are not obliged to use it to excess, and considering its cheapness and availability, it is for us a good vegetable, and on these accounts, though it makes a poor enough showing as to food value, we must rank it next to the bean in impor- tance. The quality of the potato is of great importance, and none but the best should be used. It should be of a mealy variety and perfectly ripe. How Potatoes May be Spoiled.—In a bulletin issued by Professor Snyder, of the Minnesota State Agricultural College, he makes a point of interest to the housewife. He shows that where potatoes are peeled and started boil- ing in cold water there is a loss of 80 per cent, of the total albumen, and where they are not peeled and are started in hot water this loss is reduced to two per cent. A bushel of potatoes, weighing 60 pounds, contain about two pounds of total nitrogenous compounds. When improp- erly cooked one-half of a pound is lost, containing six- tenths of a pound of the most valuable proteids. It re- quires all of the protein from nearly two pounds of round beefsteak to replace the loss of protein from improperly boiling a bushel of potatoes. Scalloped Potatoes.—Peel and slice thin, then lay in a stew pan a layer of potatoes, sprinkle with pepper, salt, a little flour and a piece of butter the size of a walnut, then another layer of potatoes, then the seasoning, and so on until the pan is full. Fill the pan half full with sweet milk, put into the oven and bake twenty or thirty minutes. Ingredients.—Six large potatoes peeled, i large onion, i heaping teaspoon salt, l/\. teaspoon pepper. For a richer soup add X pound salt pork cut in bits (in this case put in less salt), or add I cup of milk or a beaten egg. Chopped celery leaves give a good flavor. Boil potatoes, onions and salt in a little water, and when very soft mash; then add, a little at a time, and stirring to keep it smooth, a quart of hot water and i tablespoon beef fat, in which i tablespoon flour has been cooked; or use the fat for frying bread dice, which add at the last minute. Most cooks fry the sliced onion before putting it in the soup, but the difference in taste is so slight as not to be worth the few minutes’ extra time, if time is an object. POTATO SOUP. A Few Novel Vegetable Dishes. 423 New Ways for Cooking Potatoes POTATO CAKES WITH PREPARED FLOUR. Mix together one pint each of milk, mashed potato, and prepared flour, four eggs beaten light, an even teaspoonful of salt, and bake the cakes like biscuit. POTA TO PUFFS. Melt two heaping tablespoons of butter in half a cupful of cream, stir it into a pint of hot, mashed potato with an even teaspoonful each of salt and white pepper, two eggs beaten to a foam and enough prepared flour to make a dough, which can be rolled out and cut in thin biscuits ; bake them in a rather moderate oven, so they cannot burn, and serve them hot with butter. RA W POTA TO FRITTERS. Peel and grate under water a pint of raw potatoes, drain off the water through a towl and wring the potato pulp in it; mix the liquid with three heaping tablespoons of flour and three eggs beaten light, salt and pepper to taste, and fry the batter at once in enough smoking-hot fat to float the fritters ; serye them hot, dusted with powdered sugar. To a pint of mashed potato and two eggs beaten light, add half a cupful of warm milk containing half a cupful of sugar anu a heaping teaspoonful of butter, flavor the custard with grated nutmeg, and bake it in a bottom crust, to be eaten either hot or cold, like other custard pie. POTATO CUSTARD PIE. 424 A Few Novel Vegetable Dishes Scalloped Sweet Potatoes. Take large sweet potatoes, boil, peel and slice. Put a layer in the bottom of a deep pan, put over a layer of but- ter and sugar, then more potatoes, butter and sugar until the pan is full. Set in the oven to brown. Sift sugar and grated nutmeg over the top. Sweet Potatoes a la Province. Slice raw sweet potatoes thin and lay in a dish with bits of butter; sprinkle with salt and pepper, pour over milk to cover. Wet bread crumbs in cream, add a beaten egg, pour over the top. Set in the oven and bake until done. Sweet Potato Custard. Take a quart of sweet milk, beat the yolks of four eggs with a teacupful of sugar, put in a saucepan and set on the stove, let come to a boil; mash a teacupful of boiled sweet potatoes and mix it; take off the fire and stir until cool; flavor with nutmeg. When ready to serve, put in glasses and pile meringue over the tops. Sweet Potato Pie. Boil large sweet potatoes, peel and slice; place evenly on the bottom of a deep pie-pan lined with crust, cover with butter and sugar, then add another laye. of sweet potatoes butter and sugar until full. Bake in a slow oven. Sweet Potato Custard Pie. Take one pint of mashed sweet potatoes and a teacupful of sweet milk. Beat the yolks of four eggs, and cream a teacupful of sugar and butter together; mix with the pota- toes. Flavor with nutmeg. Beat the whites to a stiff froth and stir in. Pour in pie-pans lined with crust and bake quickly. Sweet Potato Pudding. Take two pounds of boiled sweet potatoes, mash and mix them with half a pound of butter, six eggs, a teacupful of milk and one grated lemon. Put in a pudding-dish, bake, and serve with wine sauce. VEGETABLE SOUPS. If any meat bones are on hand or trimmings of meat not otherwise needed, simmer them from one to two hours in water and use the broth thus obtained instead of water in making any of the following soups: DELICIOUS DISHES OF SWEET POTATOES. Vegetable Soups. 425 Most important are those made from the dried bean, pea and lentil, the three pod-covered vegetables. Bean Soup.—Ingredients: One pound beans, I onion, 2 tablespoonfuls beef fat, salt and pepper. Additions to be made according to taste; *4 pound pork, or ham bone, a pinch of red pepper, or, an hour before serving, different vegetables, as carrots and turnips, chopped and fried. Soak the beans over night in 2 quarts water. In the morning pour off, put on fresh and cook with the onion and fat till very soft, then mash or press through a cullen- der to remove the skins, and add enough water to make two quarts of somewhat thick soup. Season. This soup may also be made from cold baked beans. Boil one-half hour, or till they fall to pieces, then strain and season. Green Vegetable Soup.—The water in which vegetables have been cooked should never be thrown away, with the exception of that used for cooking beets, and potatoes boiled without peeling; even cabbage water can be made the basis of a good soup. General Method.—Boil the vegetables until very tender, mash or press through a cullender, thin sufficiently and season. Flour and Bread Soups.—Ingredients: 1 tablespoon beef fat, 1 heaping tablespoon flour, 2 sliced onions, 2 pints water, 1 pint milk, 1 cupful mashed potato, salt and pepper. Fry the onions in the fat until light brown; remove, pressing out the fat. In same fat now cook the flour till it is yellow, and add, a little at a time, the water. Put back the onions and let it stand awhile, then add milk and po- tato. Salt well. Green Pea Soup.—This is a delicious soup, and very nutritious. Large peas, a little too hard to be used as a vegetable, may be utilized in its manufacture. Ingredients: x pint shelled peas, 3 pints water, 1 small onion, 1 tablespoon butter or fat, 1 tablespoon flour. Salt and pepper. Put peas and onions in boiling water and cook one-half hour to an hour, till very soft. Press through cullender and season. Peas and Tomato Soup.—Add to the above when done 1 pint stewed tomatoes and a little more seasoning. This is an excellent soup, having the nutrition of the pea and the flavor of the tomato. Tomato Soup.—Valuable for its fine flavor, and may be made nutritious also by adding broth, milk or eggs. 426 A Few Novel Vegetable Dishes. A FEW NOVEL VEGETABLE DISHES. General Directions. Great care should be used in picking out all the defective or rotten portions of vegetables before cooking. It is better to soak vegetables an hour or two before cooking. The water should always boil before putting in the vege- tables. Hold onions under water while pealing as it will prevent the oder from affecting the eyes. Baked Beets. Beets are nearly always boiled, but if baked right, they are excellent. Wash them well, and place in a dripping pan to roast, as you would meat, with a little water, replend- ishing it as it cooks away. Bake slowly in a moderate oven for three hours, and when soft, peel them, and season to taste, with quite a little butter, pepper and salt. Stewed Celery. Use only the tender stalks, which should be cut into small pieces and stewed in beef broth. When cooked tender, dress with; y2 pint of cream, i teaspoonful of butter, x teaspoonful of flour, pepper and salt to taste. Scalloped Vegetable Oysters. Cut the scraped roots into small pieces and boil until tender. Place in a deep dish a layer of rolled crackers or bread crumbs, and layers of oysters, consecutively, seasoning each layer with pepper, salt, butter and parsley or celery leaves. When the dish is full, pour over it two pints of sweet milk, and bake an hour and a half or two hours in a medium oven. Smothered Cabbage. Cut a small head of cabbage fine, and put into a pan where meat has been fried ; put on a very little sweet milk, season with pepper and salt, and butter about the size of an egg. Cover it tightly and let it stand on the back of the stove fifteen or twenty minutes. A Few Novel Vegetable Dishes. 427 NEW WAYS FOR COOKING CORN. BARED CORN. 1 quart corn, cut from cob. % cup of cream. 1 tablespoonful of butter. Season with pepper and salt to taste. Bake one hour. Stir it several times while baking. Put into a skillet containing hot butter, corn that has been «ut from the cob. Season with pepper and salt, and stir it •ften, to prevent it burning. It should be kept covered. FRIED CORN. Grate the corn into a dish, and season with salt and pep- per. Drop a spoonful into a well buttered skillet, in form of •ysters, and as soon as they are brown, turn them over to brown, the same on the other side. Serve hot. CORN OYSTERS. HULLED CORN. To every pint of corn, add a half tablespoonful of baking soda, and enough water to cover it. Let it soak over night and in the morning boil in this solution, until the hulls will rub off, which will require about two hours. After cutting the corn from the cob, mix it medium thick ■with milk, pepper and salt to taste. Then add three well beaten eggs, and bake twenty-five or thirty minutes. CORN COSTARD. Mix well: 1 pint of grated corn ; 1 teaspoonful of melted butter; 3 tablespoonfuls of sweet milk; 2 eggs, well beaten; 3 tablespoonfuls of rolled crackers. Fry in hot butter. CORN CANES. CORN FRITTERS. Score and press out the pulp of one dozen-ears of sugjir corn, add to this one cupful of sifted flour, one cupful of milk, half a teaspoonful of salt, one teaspoonful of sugar, a pinch of black pepper and the beaten yolks of two eggs. Beat well, stir in carefully the two whites'beaten to a stiff froth, and one teaspoonful of baking-powder. Fry them like any other frit- ter, in smoking hot fat, and drain them on blown paper. 428 A Few Novel Vegetable Dishes. HOW TO MAKE SA UER ERA UT. Take off the outer leaves of the cabbage and the core, and cut it very fine on a slaw cutter; put it down in a keg or large jar, and sprinkle a little salt between each layer, and pound each with a masher or mallet. When the receptacle is full place some large cabbage leaves on top, and a thick cloth, first wrung out of cold water; then cover it and put on a very heavy weight. It should stand for six weeks before using, and it should have every bit of scum removed by washing the cloth and weight. Before it is used, the water should be drained off and fresh put on. ROASTED ONIONS. Onions are very good roasted in ashes, without' removing the skin. When they are done, take off the skin and flavor with pepper, salt and butter. TOMATO SUCCOTASH. To every half pint of tomatoes, a pint of corn, cut from the cob; let them cook twenty or twenty-five minutes, then add a very little bread crumbs, pepper, salt and butter about the size of an egg. TOMATO TOAST. Toast some nice pieces of bread, and pour over them the the toma- toes prepared as follows : Cook together, four medium sized tomatoes and one medium sized onion, pared and sliced fine, for three-quarters of an hour; when done pour off the water and season to suit tiie taste; then add one cup of sweet cream, or milk, and a table* spoonful of butter. FRIED TOMATOES. Cut the tomatoes in slices, without skinning, sprinkle pep- per, salt and flour over them, and fry in butter until brown. After they are taken up, pour cream into the butter and juice, and. while boiling hot pour over the tomatoes. STUFFED TOMATOES. Take large tomatoes of even size, scoop out the top of the tomato as much as you can without spoiling the shape, and fill with stuffing made as follows : Fry a small chopped onion in a little water, when nearly done, add some bread crumbs moistened with a little milk and season with pepper and salt, put a little butter on each and bake twenty minutes, or until a nice brown. Catsups, Pickles, Salads and Salad Dressings. Tomato Fritters. 429 Scald and peel the tomatoes, put them in a chopping bowl and chop them fine, season with pepper, salt, and stir flour, with one-half teaspoonful of soda, to make a thin bat- ter. Fry in butter or lard over a quick fire, and serve as soon as possible after taking from the fire. How to make all kinds of Catsups, Pickles, Salads and Salad Dressings. Tomato Catsup. ' Boil together for one hour, then strain through a sieve; 4 quarts of tomatoes, y2 dozen red peppers, 3 tablespoonfuis of mustard, y2 cup of salt, '/2 cup of unground pepper, I teaspoonful of allspice. Bottle and seal when cold. Skin the tomatoes, and cook them well. Press theirs through a sieve, and to each five pints add three pints of good cider vinegar. Boil slowly for about two hours, or until it begins to thicken ; then add one tablespoonful of ground cloves, one of allspice, one of cinnamon, and one of fiepper, and three grated nutmegs. Boil until very thick six or eight hours), and add two tablespoonfuls of fine salt. When thoroughly cold, bottle, cork and seal. Tomato Catsup. Boil together for twenty minutes : I gallon of currant juice, 3 cupfuls of vinegar, 7 cupfuls of sugar, 3 teaspoonfuls of cinnamon, 2 teaspoonfuls of cloves, 2 teaspoonfuls of pep- per, 2 teaspoonfuls of grated nutmeg. Cork and seal. Currant Catsup. 430 How to Make AH Kinds of Catsups, Pickles, Etc. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, to which add three cups of salt Let them remain over night and in the morning drain well. Add half a pound of mus- tard seed, two tablespoonfuls of ground allspice, two of ground cloves, one cupful of grated horse-radish and three quarts of boiling vinegar. CHOPPED PICKLE. Soak ten dozen cucumbers in brine five or six hours, then scald in the following mixture: 3 quarts of cider vin- egar, 1 cup of sugar, 2 tablespoonfuls of unground cloves, 2 tablespoonfuls of unground cinnamon, 2 tablespoonfuls of unground black pepper, 2 tablespoonfuls of chopped horse- radish, 4 red peppers. When the vinegar is scalding hot, take out the cucumbers, put them in jars and pour the vin- egar over them. Keep closely covered or seal. PICKLED CUCUMBERS. SOUR CREAM SALAD DRESSING. One cupful of sour cream, one teaspoonful of salt, a speck of cayenne, one tablespoonful of lemon juice, three of vinegar, one tablespoonful of sugar. Mix thoroughly. This is nice for vegetables. ASPARAGUS SALAD. Boil two bunches of asparagus with one quart of water, and one tablespoonful of salt for twenty minutes. Take up and drain in a cullender. When cold, cut off the tender points and arrange them on the dish. Pour on the cream salad dressing SALMON SALAD. Pour over a pound of canned salmon, a dressing made as follows: Yi cup cider vinegar, i tablespoonful melted but- ter, i teaspoonful mustard, i tablespoonful sugar, 3 eggs, Yz teaspoonful salt. Cook all together until it creams up nicely, when cool add a half cup milk or cream. Garnish with tender lettuce leaves. LETTUCE SALAD. Four heads tender lettuce, chopped fine, the yolks of three hard-boiled eggs, rubbed fine. Season with salt, pepper and mustard. Heat together and add one cup of vinegar, one tablespoonful butter. Mix well and garnish with the whites of the eggs cut in rings. How to Make A U Kinds of Catsups, Pickles, Etc. 431 CELERY SALAD. I boiled egg, 1 raw egg, 1 tablespoonful salad oil, 1 tea- spoonful white sugar, 1 saltspoonful salt, 1 saltspoonful pepper, 4 tablespoonfuls vinegar, 1 tablespoonful made mustard. Rub the yolk to a paste, adding by degrees the other ingredients. Beat the raw egg to a froth and stir in lastly the vinegar. Cut the celery into bits about half an inch long. Eat at once. 2 cups of mashed potatoes, rubbed through a cullender, M of a cup of chopped cabbage—white and firm, 2 table- spoonfuls of cucumber pickle, also chopped, yolks of two hard boiled eggs, powdered fine. Mix well. POTATO SALAD. 1 raw egg, well beaten, 1 saltspoonful of celery seed, 1 teaspoonful white sugar, 1 tablespoonful of melted butter, 1 teaspoonful of flour, l/2 cupful of vinegar, salt, mustard and pepper to taste. Boil the vinegar and pour it upon the beaten egg, sugar, butter and seasoning. Wet the flour with cold vinegar and beat into this. Cook the mixture, stirring until it thickens, then pour, scalding hot, upon the salad. Toss with a silver fork and let it get very cold before eating. DRESSING. 3 tablespoonfuls of oil, 1 of vinegar, 1 saltspoonful of salt, Vz a saltspoonful of pepper. Put the salt and pep- per into a cup, to which add 1 tablespoonful of oil. Mix thoroughly and then add the remainder of the oil and the vinegar. This is dressing enough for a salad for six persons. FRENCH SALAD DRESSING. POTATO SALAD. Ten potatoes, cut fine; the French dressing, with 4 or 5 drops of onion juice in it, and 1 tablespoonful chopped parsley. Nearly every kind of cooked vegetables can be served in salads. They can be served separately or mixed. They must be cold and well drained before the dressing is added. COOKED VEGETABLES IN SALAD. 432 How to make all kinds of Catsups, Pickles, Etc. A New Salad Dressing. I pint of vinegar, sugar to taste, butter size of an egg, 2 teaspoonfuls salt, I teaspoonful mixed mustard, pepper, celery, salt. Heat together. Beat three eggs light with one cup sour cream, pour into the hot vinegar the eggs and cream and let it all slowly thicken. This should be cooked in a double boiler ; makes a quart and will keep any length of time if kept covered. Cold Slaw. To a small cup of vinegar add a well-beaten egg, a tea- spoonful of mustard, one of sugar, a small lump of butter, season with pepper and salt. Let these ingredients come to a boil, and pour over nicely chopped cabbage, while hot. Warm Slaw. Boil together and pour over fine cut cabbage the yolks of two eggs, one cup of vinegar, two tablespoonfuls of sour sream, two teaspoonfuls of butter, and three tablespoonfuls of sugar. Peaches, Pears and Sweet Apple Pickles. For six pounds of fruit use three of sugar, a pint of vin- egar and about five dozen cloves. Bring the vinegar and sugar to a boil. Put the fruit into this, having first stuck two cloves into each peach, pear or apple. Cook until tender. Sweet Tomato Pickle. One peck of green tomatoes and six large onions sliced. Sprinkle with one cupful of salt, and let them stand over night. In the morning drain. Add to the tomatoes two quarts of water and one quart of vinegar. Boil fifteen min- utes, then drain again and throw this vinegar and water away. Add to the pickle two pounds of sugar, two quarts of vinegar, two tablespoonfuls of cloves, two of allspice, two of ginger, two of mustard, two of cinnamon, and one teaspoonful of cayenne, and boil fifteen minutes. Coffee and Tea. 433 COFFEE. Next to the quality of the coffee, it is of importance that it should be freshly ground and browned. If you buy it browned reheat it before grinding. The easiest and most economical way of making is to grind it very fine and put it into a bag made of woven stuff. Heat this in your coffee pot as hot as you can without burning. Pour on boiling w'ater and keep it hot and close covered for 15 or 20 min- utes. Boiling coffee increases its strength but does not im- prove its flavor. A GOOD CUP OF TEA. How Easily it May be Made with a Little Care. Have good tea to begin with; then be sure that you. have freshly drawn, pure and filtered water of which to make the beverage. The water must not have been standing for hours exposed to the weather nor simmer- ing on the range. It must be fresh, and then, if you have a brisk fire or the hot flame of an alcohol lamp, bring it quickly to the boil. A flat bottomed kettle is to be pre- ferred, as it has a broad surface to expose to the heat, and the boiling is soon accomplished. Water is boiling when it bubbles and the steam comes in white puffs from the spout of the kettle. It does not boil when it begins to simmer and to sing. That is only the sign that it is near to boiling. You must make your tea when the water has just boiled. A kettle which has been standing on the back of a stove all day, filled up now and then by a dipper or two more of water, will not make good tea. You must boil the water on purpose. An earthen pot is better for tea than a metal one. Pour a little boiling water in the pot to heat it, and after a minute or two pour it out. Now put a teaspoonful of tea for every cup of hot water—an even, not a heaping, spoon- ful—and add an extra one for the pot. Pour on as much water as will fill the number of cups you wish to make. Let it stand two minutes; then, with a long handled spoon, stir the leaves once through the water and in- stantly cover the pot again. Three minutes more, and your tea is done. Never let tea steep or boil or stand a long time. It is a quick, neat, nice process from begin- ning to end. 434 Bread. BREAD. Prize Bread Recipe.—At a bread contest held in an eastern city not long ago, a milling company offered prizes ranging from five to one hundred dollars for the best loaves of bread. The recipe used by the win- ner of the prize of one hundred dollars was: Three pints of water, one half pint of milk, one tablespoonful of lard, one tablespoonful of sugar, two tablespoonfuls of salt, one yeast cake, and the necessary quantity of flour to make three loaves. The ingredients, which were first thoroughly mixed, and then kneaded ten minutes, were raised over night in a covered bread-pan. In the morning the dough was kneaded ten minutes and made into three loaves. Three other loaves entered for the contest were awarded seventy-five-dollar prizes. One of these loaves seems to have been prepared in a somewhat unusual way. The ingredients for the dough were two-thirds milk to one-third water, compressed yeast and a little salt and sugar, and were mixed with enough flour to make a stiff dough. This dough was mixed, kneaded, and set to rise at night. When light it was chopped thoroughly with a chopping-knife, made into loaves, and set to rise the sec- ond time; when this was light it was baked forty minutes. BREAD. Sift four quarts of flour into your bread-pan, leaving cavity in the center. Stir in equal parts of two quarts warm milk and water and, lastly, stir in three pints of po- tato yeast, beating thoroughly for about five minutes; when light add a teaspoonful of salt, piece of butter size of an egg or one tablespoonful of lard, one tablespoonful of sugar; knead well (for about twenty minutes) and let rise; when light knead again, let rise and knead again. The fourth or last time let rise and put in tins, allowing to stand until light; rub over the top of loaves a light coating of drawn butter, bake in oven moderately heated for one hour. GRAHAM BREAD. Four teacups graham flour, one-half teacup brown sugar, one-half teacup molasses, one teaspoon salt, one teaspoon soda dissolved, one pint sour milk or buttermilk; bake in a slow oven two hours. Breakfast Breads and Cakes. 435 CORN BREAD. Two cups of sour milk, two cups graham flour, two cups corn meal, half cup molasses, one teaspoon rounding full of soda, steamed three hours; brown in oven. COFFEE CAKE. When mixing bread save one cup of yeast, add two eggs, one small cup sugar, one-half cup butter or melted lard, one pint of warm sweet milk, one teaspoonful salt. Stir in flour to make a stiff batter, set to rise until light; then beat well and put in bread or cake pans; let rise again; when light put small bits of butter and a sprinkling of sugar and cinnamon on top. Bake in a moderate oven half an hour. GRAHAM GEMS. One bowl of sour milk, one teaspoonful baking soda, one egg, graham flour to make quite stiff; pour one tablespoonful of hot lard on the mixture and beat well; have the pans hot. Bake in a quick oven. DELICATE CORN MEAL GEMS. 3 eggs, V2. cup sugar, butter the size of an egg, 1 cup white flour and x of cornmeal, teaspoons baking pow- der. Bake in gem irons. 2 tablespoonfuls of sugar, 3 eggs, 2 cups of sour milk, I teaspoonful of soda, l/2 teaspoonful of salt. Flour enough to make a thick batter. Beat well, fry in hot lard until a light brown. Roll in powdered sugar when done FRITTERS. 2 cups of sugar, i cup of butter, 2 eggs, 2 cups sour milk, 1 teaspoonful soda dissolved in hot water. Flour te roll out tolerably stiff. CRULLERS. APPLE FRITTERS. I cup of flour mixed with i teaspoonful baking powder, add I cup of milk with yolk of 2 eggs stirred in; add I cup or il/2 cups of chopped apples; last of all add the whites of two eggs beaten very light; drop with spoon into very h*t lard. Any fruit can be used. 436 How to Make Muffins, Steamed Corn Bread, Etc. I pint milk, 1 egg, a tablespoonful lard, y cup yeast, flour for a stiff batter, 1 teaspoonful salt. Set to rise over night. Bake in muffin-rings. MUFFINS. STEAMED CORN BREAD. 2 cups Indian meal, 1 cup flour, 2 tablespoonfuls white sugar, 2]/2 cups buttermilk, 1 teaspoonful soda, 1 teaspoon- ful salt, 1 heaping teaspoonful melted lard. Beat well and put into a buttered mould. Place in a steamer over a pot of boiling water. Steam 1 y hours, and set in oven about 10 minutes. Eat while warm, JOHNNY CAKE. yy cups buttermilk or sour milk, % cup molasses, I egg, 1 teaspoonful salt, 1 teaspoonful soda, 1 y cups corn- meal, then add flour enough to make thicker than cake dough. 2 cups milk, 2 eggs, 3 cups flour, 1 teaspoonful cream- tartar, y teaspoonful soda, 1 saltspoonful salt, 1 tablespoon- ful melted butter. Sift the cream tartar with the salt into the flour, add soda dissolved in a little hot water, milk and eggs. Add the flour the last thing. If the batter is too Stiff, put in more milk. WAFFLES. RICE WAFFLES. i cup boiled rice, i pint milk, 2 eggs, lard the size of a walnut, y teaspoonful soda, 1 teaspoonful cream tartar, I teaspoonful salt, flour for a thin batter. GRAHAM GEMS. Thicken with graham flour, 2 cups of sour milk, l teaspoonful of soda, 2 tablespoonfuls of molasses. Bake in gem pans. Mix together : y. cup of flour, r cup of boiled rice, I tea- spoonful of soda, 2 teaspoonfuls of cream-tartar, i egg. Sweet milk enough to make a batter of the right consistency. RICE GRIDDLE CAKES. Beat well together: i egg, % pint of sweet milk, i cup of flour, i pinch of salt. Heat gem irons very hot, well greased, and bake them in a hot oven. BREAKFAST CAKES. How to Make All Kinds of Cake. 437 How to Make all Kinds of Cakes, Cookies* Doughnuts, Etc. A FEW PRACTICAL RULES. Powdered sugar is better than granulated for baking cake. It dissolves more quickly. Always remember that baking powder and sweet milk go together, and sour ?nilk and soda. Do not use butter to grease baking pans. The salt in the butter makes the cake stick to the pan. AIways use fresh lard. If eggs are kept in a cool place they always beat better when broken. Con tinually opening the oven door makes a cake fall. The oven door should never be opened for at least ten minutes after placing the cake into it. If molasses is used in cakes they should never be baked in a hot oven as they will burn very quickly. 438 How to Make A ll Kinds of Cake. H. B. J. writes: Take 2 teacupfuls of white sugar, % tea- cupful butter, 1 teacupful milk, 3 teacupfuls flour, whites of 8 eggs, 2 teaspoonfuls baking powder, Filling : Make a boiled frosting and stir in lib chopped English walnuts. WALNUT CAKE. SPONGE CAKE. One cupful of sugar, two cupfuls of sifted flour, half a cup- ful of cold water and three eggs, with a teaspoonful of baking- powder ; flavor with lemon; bake in a moderate oven. COFFEE CAKE. Work in a quart of bread dough, a tablespoonful of butter, half a cupful of sugar, with one cupful of dried currants ; add flour to make dough, make in cake, shake, rub with melted butter, put in a pan and let rise. Rusks.—In one pint of milk dissolve one yeast cake, add three eggs, one cupful of sugar and beat together; sift in flour to make dough, add two ounces of butter; let rise, work well, make in rusks, put iu a pan to lighten, bake in a quick oven; sprinkle with sugar. Beat to a cream: I cup of sugar, Yz cup of butter. Then stir in : 4 well beaten eggs, 1 grated lemon, 2 cups of flour. Bake in greased pans, in a quick oven. Lemon Cake. How to Make All Kinds of Cake\ 439 Economy Cake. 1 cup of sugar, 1 cup of buttermilk, 1 egg, butter the size of an egg, 2 cups of flour, 1 teaspoonful of soda. Boston Cakes. Beat to a cream : 1 teacup of butter, 3 cups of sugar. Then add : 1 cup of cream or milk, 6 well beaten eggs, 4 teacups of sifted flour, a little salt, % pound of currants, 1 teaspoonful of soda dissolved in one tablespoonful of milk. Bake in a moderate oven. Marble Cake.—Light. I cup white sugar, Y* CUP of butter, Y2. cup of milk, whites of three eggs, 2 cups prepared flour. Dark. Y cup brown sugar, % CUP butter, Yz CUP molasses, % cup milk, Yz nutmeg, I teaspoonful cinnamon, Y2 teaspoonful allspice, Y* teaspoonful soda, 2 cups flour, yolks of 3 eggs. Kill the pan with alternate spoonfuls of light and dark batter. JELLY OF TWO COLOURS. BREAD CAKE. Into 2 teacupfuls of light bread dough, work with the hands 1% xeacupfuls sugar, 1 of butter, half a teacupful of milk, 2 well-beaten eggs, 1 teaspoonful baking powder, nutmeg to taste and a teacupful seeded raisins. A little more flour may be needed. Place in pan it is to be baked in and let rise again, and when light, bake in a moderate oven 40 or 50 minutes. 440 How to Make A ll Kinds of Cake. PLAIN CAKE. CORNFLOUR CAKE. CAKE-MOULD. Silver Cake. One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of cornstarch, dissolved in nearly half a cupful of milk ; one and a fourth cupfuls of flour, half a teaspoonful of cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or almond flavor. Beat the butter to a cream and gradually beat in the sugar. Add the flavor. Mix the flour, cream of tartar and soda together, and sift. Beat the whites to a stiff froth. Add the corn starch and milk to the beaten sugar and butter, then add the whites of the eggs and the flour. Mix quickly and thoroughly. Have the batter in sheets, and about two inches deep. Bake in a moderate oven for about half an hour. A chocolate frosting is nice with this cake. Gold Cake. One cupful of sugar, l/2 cupful of butter, the yolks of three eggs and 1 whole egg, ]/2 cupful of milk, % of a teaspoonful each of soda and cream of tartar, cupfuls of flour. Mix the butter and sugar together, and add the eggs, milk, flavor and flour, in the order named. Bake the same as the silver cake. A white frosting is good with this cake. Angel Cake. The whites of n eggs, 1%, cupfuls of granulated sugar, 1 *upful of pastry flour, measured after being sifted 4 times ; B teaspoon ful of cream of tartar, 1 of vanilla extract. Sift the flour and cream of tartar together. Beat the whites to a stiff froth. Beat the sugar into the eggs, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture in the oven. Use a pan that has little legs at the top corners, so that when the pan is turned up- side down on the table, after the baking, a current of air will pass under and over it. Bake for 40 minutes in a moderate ■oven. Do not grease the pan. How to Make All Kinds of Cake. 441 Watermelon Cake. White Part.—One teacupful each of butter and milk, two teacupfuls sugar, three and one half teacupfuls flour, 3 teaspoonfuls baking powder, 1 teaspoonful extract of lemon and the whites of 8 eggs. Red Part.—One cupful red sugar, y2 cupful butter, % cupful milk, 2 cupfuls flour, 2 teaspoonfuls baking powder and a teacupful raisins ; bake in a pan with a tube in the center. Place the red part around the center of the pan and the white around the out- side of this. Frost when done. FRUIT CAKE. HOLIDAY CAKE. % cup of sugar, cup of butter, 4 tablespoonfuls of mo* lasses, X of a teaspoonful of soda dissolved in it, 4 eggs, cupful of citron cut fine, X pound of seeded raisins, X pound of well washed currants and blanched almonds, I grated nutmeg, 1 tablespoonful each of cloves and cinna- mon, 2 cups of sifted flour. Flavor with lemon essence,, and at the very last add the whites of the eggs, well Bake one hour in a moderate oven. A Small Fruit Cake Coffee Cake. Mix quite stiff, and bake in a moderate oven for one hour: l cup of brown sugar, i cup of molasses, I cup of butter, l egg, i cup of strong coffee, 2 cups of raisins, ounce of powdered cloves, l/2 ounce of powdered cinnamon, X. ounce of soda, i grated nutmeg, 4 or 5 cupfuls of flour. 442 How to Make A ll Kinds of Cake. Sunshine Cake. This is made almost exactly like angel cake. Have the whites of ii eggs and the yolks of six, i y2 cupfuls of granu- lated sugar, measured after sifting ; i cupful of flour, meas- ured after sifting ; I teaspoonful of cream of tartar and i of orange extract. Beat the whites to a stiff froth, and gradu- ally beat in the sugar. Beat the yolks in a similar manner, and add to them the whites and sugar and flavor. Finally, stir in the flour. Mix quickly and well. Bake for fifty min- utes in a slow oven, using a pan like that for angel cake. Citron Cake. Beat separately the whites and yolks of 4 eggs, 3 cups of sugar, 1 cup of butter, y2 cup of sweet milk, 3 cups of flour, teaspoonfuls of baking powder, 1 y2 cups of chopped citron, rolled in flour. This is best baked in pans about twice as long as wide. The pan should be large enough so as to have the batter about 2y2 inches thick. 2 cups of sugar, I cup of butter, 1 cup of milk, 3 eggs, 3 cups of flour, 2 teaspoonfuls of baking powder, 2 cups of any kind of nut kernels. Nut Cake. 2 cups of sugar, y cup of butter, i cup of milk, 2 cups of flour, i cup of corn starch, yolks of 5 eggs. Beat the butter and sugar to a cream, then put in the eggs, stirring them well together ; add the milk and corn starch, then the flour, first mixing it with the baking powder. Bake in jelly tins. For the icing : % cake of Baker’s chocolate, ]/2 cup of sweet milk, 1 teaspoonful of corn starch, 1 teaspoonful of vanilla. Grate the chocolate into the milk and dissolve it, heat the milk to the boiling point; stir the corn starch in a little cold milk, and add to the chocolate and milk. Chocolate Cake. SNOW CAKE. Cream % teacupful butter with 2 teacupfuls sugar; add 1 teacupful each of sweet milk and corn starch, 2 teacupfuls flour, 1>2 teaspoonfuls baking powder, and flavoring to taste; lastly add the well beaten whites of 7 eggs. Stir these in lightly and bake in a dish, preferably one with a pipe. Bake 40 to 45 minutes. PUFF CAKE. Beat to a cream % teacupful butter and 1 teacupful sugar; add in the order named, the yolks of two eggs well beaten, teacupful milk, l>£ teacupfuls sifted flour, the whites of two eggs beaten stiff, and 1 heaping teaspoonful baking powder, sifted in the last thing. Flavor with vanilla, and bake in a loaf. How to Make A ll Kinds of Cake. 443 WHITE SPONGE CAKE OR " ANGEL FOOD." One-and-a-half cupfuls pulverized sugar, one cup flour, twelve whites of eggs, one teaspoonful cream of tartar, one teaspoonful flavoring. DIRECTIONS FOR PREPARING. Sift the sugar and flour three times separately, then mix and stir in the well-beaten whites of twelve eggs. Stir the cream of tartar in with the sugar and flour before putting in the eggs. Add the flavoring and bake in a medium oven. ORANGE CAKE. Mix smoothly one teacupful granulated sugar with half a teacupful butter, add the well-beaten yolk of three eggs, % cup of milk, a tablespoonful lemon juice, and 234 cups flour, with which is sifted 2 teaspoonfuls baking powder. Lastly add the whites beaten stiff. Bake in four layers. For a fill- ing, to be put in when the cakes are cold, chop fine 3 or 4 peeled oranges, sweeten and spread them over 3 of the layers, cover these and the top layer with a soft boiled frosting made with the whites of the eggs, sweetened to taste and flavored with a little grated lemon peel. File these together adding frosting to sides as well as on top. 444 How to Make All Kinds of Cake. Reliable Sponge Cake. Beat three eggs 3 minutes, add 1 y2 teacupfuls sugar and' beat 5 minutes ; then stir in a teacupful flour with which is sifted one tea- spoonful cream of tartar. Beat three minutes before adding y2 teacupful of cold water in which is de- solved y2 tea- spoonful soda; lastly stir in I teacupful flour and mix thoroughly. Bake in a moderate oven. Sponge Cake. Cocoanut Cake. Cream two cupfuls of sugar and half a cupful of butter together, sift in three cupfuls of flour with two teaspoonfuls of baking-powder, pour in a cupful of milk, flavor with lemon, and lastly, add the well-beaten whites of eight eggs. Bake in jelly-pans, and spread grated cocoanut and pow- dered sugar, mixed, between. White Mountain Cake. Cream one pound of sugar and a half a pound of butter together ; sift in one pound of flour with two teaspoonfuls of baking-powder, add half a cupful of milk and the stiffly- beaten whites of ten eggs. Flavor with bitter almond ex- tract. Pour in cake-mold and bake 40 minutes. How to Make Layer Cakes. 445 Layer Cakes. Cream Cake. 2 cups powdered sugar, % cupful butter, 4 eggs, cup- ful milk, teaspoonful soda, 1 teaspoonful cream tartar, 3 cups flour. Bake in layers as for jelly cake, and when cold spread the following mixture between the layers : ]/2 pint of milk, 2 small teaspoonfuls corn starch, 1 egg, 1 teaspoonful vanilla, l/2 cup sugar. Let the milk come to a boiling point, and stir in the corn starch wet with' a little cold milk. Beat the egg and sugar together, take out a portion of the boiling mixture and gradually beat it into the eggs and sugar ; re- turn to the rest of the custard, and boil, stirring constantly until quite thick. When cool season with vanilla and spread between the layers. Cocoanut Cake. 2 cups powdered sugar, ]/2 cup butter, 3 eggs, I cup milk, 3 cups flour, 2 tablespoonfuls cream tartar, 1 teaspoonful soda. Bake in Jelly tins. Filling.—1 grated cocoanut. To one-half of this add whites of three eggs, beaten to a froth, and one cup of powd- ered sugar. Spread between the layers. Mix the other half of the grated cocoanut with four tablespoonfuls powdered sugar, and strew thickly on top of cake. Jelly Cake. Beat to a cream: 2 cups of sugar, %, cup of butter, then add three-quarters of a cup of milk, 1 large tablespoonful of baking powder, mixed in two and a half cups of flour. The frothed whites of eight eggs. Bake in jelly pans, and when cool, spread jelly between the layers. 446 How to Make Layer Cakes. Strawberry Cake. Mix into a dough: 5 cups of flour, x teaspoonful of salt, 4 well beaten eggs, enough milk to make it roll nicely. Roll and place a crust in the bottom of a shallow pan, then a thick layer of strawberries sugared to taste. Cover with a thin layer of crust, then another layer of strawberries and sugar. Cover the whole with another layer of crust, and bake in a quick oven, twenty minutes. Custard Cake. 2 eggs, 1 cup of sugar, Y\ cup of water, 1 cup of flour, x heaping tablespoonful of baking powder. Bake in layers. Custard.—y2 cup of sugar, Y cup of milk, 1 tablespoon- ful of corn starch, butter the size of a hickory nut. Flavor with lemon. Boil until as thick as jelly. Spread be- tween the layers when they are cool. Hickory Nut Cake. 2 cups of sugar, y2 cup of butter, 4 eggs, cups of flour, 2 teaspoonfuls of baking powder. Bake quickly in jelly pans. For the Filling.—Beat together 1 cup of sugar, 2 eggs, Y\ cup of corn starch, 1 cup of fine chopped hickorynut kernels, 1 pint of milk. Boil until a custard, and when cool spread between the layers of the cake. Jam Cake. 1 Yt cups of sugar (brown), 2-3 cup of butter, y2 cup of jam (strawberry preferred), y2 cup of sour cream, 3 eggs, 2 cups of flour, 1 teaspoon of soda, 1 teaspoon of cinnamon, y2 teaspoon of cloves, Yt nutmeg. Bake in layers. Put together with icing. How to Make All Kinds of Frosting. 447 HOW TO MAKE ALL KINDS OF FROSTING. Boiled Frosting. White of 1 egg beaten to a stiff froth, 1 cupful of granulated sugar, moistened with 4 tablespoonfuls of hot water; boil sugar briskly for five minutes, or until it “jingles” on the bottom of the cup when dropped in cold water; then pour the boiling syrup on the egg in a small stream, beating hard at the same time. Gelatine Frosting Dissolve a teaspoonful of gelatine in 24 of a cup of boiling water; strain, thicken with a cup of sugar, and flavor with lemon. Every Day Frosting. Beat the whites of 3 eggs stiff; add 2y2 cups of pow- dered sugar gradually, beating briskly all the time. Fla- vor with vanilla. Frosting. Beat the whites of 2 eggs to a stiff froth, add gradually pound of pulverized sugar, beat very thoroughly, flavor with lemon juice. To color a delicate pink, use the juice of strawberries, currants or cranberries or a very little cochineal. 448 How to Make A ll Kinds of Frosting. Frosting. Whites of 4 eggs, 1 pound of powdered sugar, lemon, vanilla or other flavoring. Break the whites into a broad, cool dish. Throw a small handful of sugar upon them, and begin whipping it in with slow steady strokes of the beater. In a short time throw in more sugar, and keep adding it un- v’ til it is all used up. Beat perseveringly until icing is of a smooth, fine and firm texture. If not stiff enough put in more sugar. Lemon juice whitens the icing. Plain Frosting. Beat the white of one egg to a stiff froth, then stir in ten heaping teaspoonfuls pulverized sugar, well heaped, but not all you can take up on the spoon, and one or cornstarch ; be sure that it is thoroughly beaten before taking the cake from the oven. Invert a milkpan, place the cake on the pan and apply frosting ; it will be as smooth as glass, and adhere firmly to the cake. Chocolate Frosting. % cup of grated chocolate, 3 cups of powdered sugar, the whites of four eggs. Beat the whites Out very little, they must not become white, and stir in the chocolate, then pour in the sugar gradually, beating to mix it well. How to Make All Kinds of Frosting. 449 The yolk of one egg to nine heaping teaspoonfuls of pu!« verized sugar ; flavor with vanilla. Use the same day it is made. Yellow Frosting. Place one cup of sugar in a basin, add three tablespoon- fuls of milk, put it on the stove and let it boil five minutes; take off, and stir until perfectly white, adding any flavor. You can make a chocolate frosting of it by adding a square of Baker’s chocolate, well shaved or melted, just as you take it from the stove. Frosting Without Eggs. 450 How to Make A ll Kinds of Cookies. How to Make all Kinds of Cookies. ECONOMICAL COOKIES. 1 cup of sugar, K cup of butter, 1 cup of water, 2 teaspoon- fuls of baking powder, flavor with lemon. Flour enough to roll out thin, cut with a biscuit cutter. NICE COOKIES. 2 eggs, 1 cup of sugar, y2 cup of butter, 2 tablespoonfuls of sweet milk, 2 teaspoonfuls of baking powder, flour enough to stiffen. Mix soft and flavor with vanilla. COOKIES 2 cups of sugar, 1 cup ol butter, 2 eggs, cup of milk, 1 tea- spoonful of cream tartar A teaspoohful of soda, flour to roll stiff. MOLASSES COOKIES. 1 cup of butter, 2 cups of molasses, 1 teaspoonful cloves, 1 tablespoonful ginger. Sufficient flour to make a soft dough. Mould with the hands into small cakes, and bake in a steady rather than quick oven, as they are apt to burn. SOFT GINGER COOKIES. 1 pint of molasses, 1 cup of lard, 1 cup of water, VA tea- spoonfuls of cream tartar, XA teaspoonful soda, 1 tablespoonful of ginger. Flour enough to roll as stiff as possible. How to Make All Kinds of Cookies. 451 Melt a quarter of a pound of butter, the same of lard, and mix them with : pound of brown sugar, 1 pint of molasses, 2 tablespoonfuls of ginger, 1 quart of flour. Dissolve two tea. spoonfuls of saleratus in a wine-glass of milk, and strain it in- to the cake. Add sufficient flour to enable you to roll it out very thin, cut into cookies, and bake in a slow oven. GINGER SNAPS. 1 cup of molasses, 1 cup of sugar, l cup of butter and lard mixed, 1 egg, A cup of boiling water, 1 teaspoonful of soda dis- solved in water, 2 teaspoonfuls of ginger. Flour enough to mould rather soft. GINGER SNAPS. GINGER SNAPS. 2 cups of molasses, 1 cup of butter, melted into it, cup of water, 2 teaspoonfuls of soda, 3 teaspoonfuls of ginger, flour enough to roll soft. Bake with a hot fire. Watch carefully aa they burn very easily. SOFT GINGER BREAD. GINGERBREAD* 2 well beaten eggs, 1 cupful of molasses, Y teacupful of lard, 'A teacupful of butter, 1 tablespoonful of ginger, 1 tea- spoonful of cream tartar, 1 teaspoonful of soda, dissolved in y2 teacupful of milk, a pinch of salt, 3 cups of flour. Bake slowly for half an hour. Watch that it may not burn. 2 cups molasses, ]4 cup lard, y2 cup butter, 2 tablespoonfuls soda, dissolved in hot water, 2 tablespoonfuls ginger, 1 cup sour milk, thicken with flour to a stiff dough. Warm the molasses, lard, butter, and ginger and beat them well for about ten minutes before adding the milk, soda, and flour. Roll in- to shape and bake in a quick but not too hot oven. Brush over with white of egg while hot. PLAIN GINGERBREAD. 452 How to Make Doughnuts, Fritters, Etc. RISEN DOUGHNUTS. i pound butter, iY pounds sugar, i quart sweet milk, 4 eggs, i large cup yeast, I tablespoonful mace or nutmeg, 2 teaspoonfuls cinnamon, flour to make stiff as bread dough, I teaspoonful salt. Beat the sugar and butter to a cream, add the milk, yeast, and a quart of flour. Set to rise over night. In the morning add the eggs, well beaten, spice, and the rest of the flour. Let rise until light; roll into thick sheets, cut into shape and fry in hot lard. i cup sour cream, i cup sugar, i egg, a small teaspoon- ful of soda, Yz teaspoonful of salt, flavor to taste. Mix soft, roll three-quarters of an inch thick, cut out with a round cookie cutter with a hole in the center. Fry in hot lard. DOUGHNUTS. FRIED CARES. One coffee cup of not too thick sour cream or one of sour milk, and one teaspoonful butter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon of soda dissolved; mix soft. DOUGHNUTS. Three eggs, one cup sugar, one tumblerful sweet milk, one teaspoon soda, two teaspoonfuls cream tartar, two large iron spoonfuls melted lard; stir sugar and eggs to a cream, then add other ingredients, and last just flour enough to roll nicely; cut in rings and fry in hot lard. Pies and Tarts. 453 Pies and Tarts. The water used in making pastry should always be cold and in summer ice water is best. The cook must be dexter- ous as well as skilled, for so much depends upon the hand- ling, that although pastry be made ever so well, unless it gets into the oven quickly, it will lose its elasticity and be- come heavy. Fruit and filling should always be cold when put into the crust. Pie Crust. Pastry. Three teacupfuls of flour, half the quantity of butter, and half a teacup of lard ; work the lard and butter into the flour and pour in a teacupful of cold water; knead into a firm dough with the least possible handling ; roll out a thin sheet and place all over it pieces of butter set closely together; fold up and roll out again as before, repeating the process until the butter has been thoroughly assimilated with the dough, using a slight sprinkling of flour when needed. Apple Custard Pie. Make a very smooth apple sauce ; to each cupful add two eggs beaten light, and half a cup of fresh milk. Line a pie-plate with paste and fill with the custard. Bake with- out upper crust. Date Pie. Soak one pound of dates over night and stew until they can be strained ; mix with a quart of milk, three eggs, and add a little salt and nutmeg. Bake with an under-crust only. This will make three pies. Lemon Pie. Two tablespoonfuls of flour, two-thirds of a cupful of of water, one teacupful of sugar, yolks of three eggs, the grated rind and the juice of one lemon. Bake in a hot oven. Mix the whites of the eggs, well beaten, with three teaspoon- fuls of sugar. Spread over the top of the pie when donee and return it to the oven until nicely browned. 454 Pies and Tarts. Cocoanut Pie. To a pint of scalded milk add half a teacupful of sugar, the yolks of two eggs and a dessertspoonful of corn starch dissolved in milk ; beat all together ; cook in the boiling milk and add a teacupful of grated cocoanut which has been soaked in milk over night; bake with the lower crust only. Beat the whites of the eggs to a froth, mix with two tea- spoonfuls of sugar and spread over the pie when baked, re- turn to the oven until nicely browned. Cream Pie. A scant half cup of corn starch, thoroughly mixed with one cup of sweet cream and half a cup of sugar. Flavor with lemon. Bake with one'crust. Pumpkin Pie. Stew the pumpkin until soft. Strain through a sieve and for every pint take two eggs, one and one-half cups of sug- ar, one and one-half pints of milk, one-half teaspoonful of ginger, and two teaspoonfuls of cinnamon. Beat well and bake without upper crust. Mince Pie. One pound each of raisins, currants and sugar; stone and chop the raisins ; one pound of suet chopped very fine, two- thirds of an ounce each of candied lemon and orange peel, two large apples, chopped fine, one-third of an ounce cin- namon, two-thirds of a nutmeg, the juice of one lemon and two-thirds of a gill of cider. Bake with two crusts. Tarts. Roll the paste very thin, line small patty pans, and bake. When done and cold, fill with any kind of preserves, jelly or marmalade. Chocolate Tartlets. Four eggs, one-half cake of chocolate, grated ; one table- spoonful corn starch, dissolved in milk ; three tablespoon- fuls of milk ; four tablespoonfuls of sugar ; a heaping tea- spoonful of butter, a pinch of salt, flavor to suit. Rub the chocolate smooth in the milk, heat over the fire and add the cornstarch, wet with more milk. Stir until thickened, then pour out. When cold beat in the yolks of the eggs, sugar and flavoring. Bake in small patty pans lined with paste. Cover with the whites beaten to a froth to which a little koc Knon '1 A A r-A COMPOTE OF APPLES. How to Make All Kinds of Puddings. 455 How to Make all Kinds of Puddings. For one quart of sweet milk take a teacupful bread crumbs, two-thirds cupful of grated chocolate, the yolks of 4 eggs and one teacupful sugar. Heat milk and crumbs to moderate warmth and stir into them the sugar, chocolate and yolks, well beaten together with a tablespoonful of com starch previously moistened with a little milk or water. Stir until scalding hot, then pour into a dish and cover the top with the egg whites beaten stiff and sweetened. Bake brown. Serve cold. Chocolate Pudding. “Brown Betty.” A very simple but palatable dessert is made thus : Cut stale bread in very small squares or slices, and place a tea- cupful in the bottom of an earthen pudding dish. Over this put a thick layer of sliced sour apples; sprinkle them thickly with sugar and cinnamon and a few bits of butter ; then more crumbs, apples, etc., until the dish is full. Finish with the crumbs, and then pour over half a pint boil- ing water, cover closely and bake in a moderate oven. When the apples begin to soften, remove the cover and bake to a delicate brown. To be eaten cold with cream or milk, preferably the former. One cup of sugar, one cup of suet, chopped fine, one cup of raisins or English currants, chopped fine, one-half cup of sweet milk, two eggs, one teaspoonful of soda. Stir with flour like cake. Steam three hours. Suet Pudding. 456 How to Make All Kinds of Puddings. I yi cup white sugar, 2 cups fine dry bread-crumbs, 5 eggs, I tablespoonful of butter, vanilla or lemon seasoning, 1 quart fresh milk and one-half cup jelly. Rub the butter into a cup of sugar; beat the yolks very light, and stir these to- gether to a cream. Add the bread-crumbs soaked in milk and the seasoning. Bake in a large buttered pudding dish, filling it about two-thirds full, until the custard is "set”. Draw to the mouth of the oven, spread over the jelly or other nice fruit conserve. Cover this with a meringue made of the whipped whites and a half cup of sugar. Shut the oven and bake until the meringue begins to color. Eat cold with cream. You may, in the fruit season, substitute the fresh fruit for preserves. The Queen of Puddings. Snow Pudding. Dissolve in one pint of hot water one-half ounce of gelatine. After it has cooled add the beaten whites of three eggs, one teacupful of sugar* and the juice of two lemons. Pour the whole into a mould. When set put into a dish, pour over it a quart of custard, flavored with vanilla, and set on the ice until served. Bread Pudding. 2 cups of grated bread crumbs, 3 eggs, sugar to taste, season with nutmeg or cinnamon, milk to make very thin. Bake about thirty minutes. The white of one of the eggs may be saved and beaten to a stiff froth to which add a tablespoonful of powdered sugar. This may be spread on the top of the pudding when it is done. Place it back into the oven a moment to brown. How to Make All Kinds of Puddings. 457 Home Pudding. 2 eggs, 1 cup of sugar, l/2 cup of milk, il/2 cups of flour, 2 teaspoonfuls of baking powder, 1 tablespoonful of melt- ed butter. Bake twenty or thirty minutes. Serve with cream and sugar or with lemon sauce. Raisin Pudding. Pour 2 cups of boiling milk over 1 teacupful of bread crumbs, add 3 tablespoonfuls of butter. Let stand until perfectly cool; then add: 1 cupful of seeded raisins, 1 cup of sugar, 1 cup of cream, the yolks of J4 dozen eggs, lastly the well whipped whites. To be served with sauce. Sweeten 1 quart of sweet milk with 1 cup of white sugar and let come to a boil; when it boils pour into it 4 tablespoonfuls of corn starch dissolved in one well beaten egg and a little milk; add 1 cup of boiling milk and 2 cups of grated chocolate. When it is done pour into a mold. Serve with cream and sugar when cold. Chocolate Pudding. Corn-starch Pudding. 4 tablespoonfuls of corn-starch, i quart of milk, 4 eggs (whites and yolks separate), cup of sugar, nutmeg and cinnamon, 1 taolespoonful of butter. Let the milk come to a boil, stir in the corn-starch dissolved in a little cold milk. Let boil three minutes, stirring all the time. Remove from the fire and add the butter. Set away until cold; beat the eggs very light—the sugar and seasoning with them; stir into the corn-starch, beating thoroughly tj a smooth custard. Turn into a buttered dish and bake half an hour. Eat cold, with powdered sugar sifted over it. Graham Pudding. I cup of raisins seeded and chopped, 1 cup of molasses, 1 teaspoonful of soda dissolved in 1 scant cup of sweet milk, y2 teaspoonful salt, 2 cupfuls of graham flour. Steam three hours. Serve with cream or hot sauce. Stir peaches into a batter made of V2 cup of sugar, 3 tablespoonfuls of melted butter, 1 cup of milk, 1 egg well beaten, 1 pint of flour, 3 teaspoonfuls of baking pow- der. Bake in loaf. Serve with cream. Peach Pudding1. 458 How to Make All Kinds of Puddings. Green Corn Pudding. With a sharp knife cut lengthwise through the kernels of six large ears of corn; then slice off the slit kernels and with back of knife scrape the rest from the ear. Mix thoroughly with this pulp 2 well beaten eggs, 2 table- spoonfuls each of sugar and butter, teaspoonful salt, 6 rolled crackers and 1 teacupful milk. Bake three hours in a greased pudding dish. Eat with a hot sauce. Pie-plant Pudding. Peel the stalks and cut them into small pieces; allow same weight of sugar as of pie-plant. Cover the bottom of an earthen pudding dish with the cut plant and sugar, then spread on a layer of bread crumbs and bits of butter; next more pie-plant, and so on alternately until the dish is full, finishing with bread crumbs. Cover and bake in a moderate oven until the pie-plant is cooked; then re- move and brown the top. When ready for the table, a boiled custard may be poured over it, though the dish is good without. Taylor Pudding. 1 cup of milk, 1 cup of molasses, 1 cup of suet, chopped line, 2 cups of raisins stoned and chopped, 3 cups of sifted flour, with 3 teaspoonfuls of baking powder, 1 tea- spoonful of salt, anu 1 teaspoonful each of allspice, cin- namon and nutmeg. Boil in a mold four hours, and eat with a liquid sauce. i cup of chopped suet, i cup of sweet milk, 2 cups of raisins, I cup of molasses, 3 cups of sifted flour, 1 tea- spoonful of soda, 2 teaspoonfuls of salt. For extra occa- sions add 1 cup of currants and Yt cup of sliced citron- Season with cloves and cinnamon to taste. Boil three hours. Eat with hard sauce. Boston Pudding. How to Make A ll Kinds of Puddings, 459 Bread Pudding. 1 quart of milk, 2 cups of fine bread crumbs (dry and stale), 4 eggs, 2 tablespoonfuls melted butter, nutmeg to taste, X teaspoonful soda dissolved in hot water. Beat the yolks very light and mix with the bread crumbs which have previously been well soaked in the milk. Stir these to- gether ; then add the butter, seasoning, soda and the whites in the order named. Bake to a fine brown, and eat hot with sweetened cream or with pudding sauce. Soak one cup of tapioca in three pints of water (cold) over night. In the morning let boil twenty or thirty minutes, or until it looks clear. Add 1quarts of pared and quartered apples, 1 cupful of sugar, 1 teaspoonful of salt. Flavor with lemon. Bake 1 % hours in a buttered dish. Serve when cold, with sugar and cream. Apple Tapioca Pudding. Rice Pudding. I coffee-cup rice, 2 quarts milk, 8 tablespoonfuls sugar* I teaspoonful salt, butter the size of an egg (melted), nut- meg or cinnamon to taste. Soak the rice in one pint of the milk two hours, then add the rest of the milk, the sugar* salt, butter and spice. Bake two hours. Eat cold. A Splendid Pudding. Bake a common sponge cake in a flat buttered pudding dish, or take stale cake on hand, cut in six or eight pieces. Split and spread with butter and return them to the dish,. Make a custard with four eggs to a quart of milk, flavor and sweeten to taste. Pour over the cake and bake about thirty minutes. The cake will swell up and fill the custard. Remove the core of as many apples as you wish and cut them just in half, place them in a pudding dish, the round side down. Fill the hollow places with a little butter, sugar and cinnamon. Pour a milk and egg custard over all, and bake for twenty-five or thirty minutes. Serve with cream and sugar. Apple Pudding. 460 How to Make all Kinds of Puddings. Sauce. Two tablespoonfuls of flour, seven tablespoonfuls of sugar, two tablespoonfuls of butter, a little nutmeg. Stir all to- gether. and pour on boiling water and let it boil on the stove. When ready to serve, add to the sauce one large teaspoon- ful of your favorite jelly. Old English Plum Pudding. Take one-half cup of lard and one-lialf cup of butter, two cups of English currants. Mix all these (currants and shortening) dry through some flour, add water to make a dough as stiff as pie crust; take one-third of this mixed dough and roll out in a large, round sheet. On it put a cup and a half of sugar and two-thirds of a cup of butter and a cup of currants. Draw the crust around this like a-dump- ling ; roll out the rest of the dough and wrap it around the dumpling; tie this up securely in a cloth, to boil three hours. To be eaten with sauce or simply with moistened sugar. One coffeecup of raisins, stoned and cut up, one cup of molasses, one cup of sweet milk, one cup of chopped suet (or if you have it, a half cup of butter), three cups of flour, one teaspoonful of saleratus, one teaspoonful each of salt, cinnamon, cloves and nutmeg. Steam three hours. To be eaten with a rich sauce. Christmas Plum Pudding. Heat a quart of milk to boiling and stir into it 3 table- spoonfuls corn starch previously moistened ; let it boil a few minutes, then add the yolks of 5 eggs beaten with 6 tablespoonfuls sugar and half a teaspoonful extract of van- illa. Place the whole in a pudding dish and bake. Beat the whites stiff, add 2 or 3 tablespoonfuls sugar and a few drops extract of lemon ; spread this over the pudding as soon as done, or lay it on in spoonfuls ; return to oven and bake to a nice yellow. Delmonico Pudding. How to Make All Kinds cf Puddings. 461 Steamed Indian Pudding. One pint each of sour milk and of Indian meal, i teacup- ful rye flour (or in absence of rye flour use white flour), y( teacupful molasses, one teaspoonful salt and a large one of soda. Dissolve the soda in a little warm water and stir it in after the other ingredients are well mixed. Lastly add half a teacupful raisins. Steam in a mold 3 or 4 hours. For a sauce take a teacupful molasses, half as much water, 1 tablespoonful butter, a pinch of salt, 3 tablaspoonfuls vine- gar. Boil together 15 or 20 minutes. A Glace Cherry Pudding. One-half cup of butter, one cup of sugar, one-half cup of milk, one and one-half cups of flour, one teaspoonful of baking powder, one teaspoonful of vanilla flavoring. Bake in the round lids of baking powder tins. While these are baking, boil two tablespoonfuls of sugar, three-fourths of a cup of milk, one large tablespoonful of corn starch and the beaten white of one egg. Flavor with one-half teaspoonful of vanilla extract. When the puddings are baked, and while this mixture is still hot, spread one large teaspoonful smoothly over the top of each pudding. Have white glacd cherries cut into halves. Place about six of these pieces around the top of each pudding. For the sauce, boil three-fourths of a cup of sugar, one an$ one- half cups of milk, two tablespoonfuls of butter, one table- spoonful of corn starch, the yolks of three eggs, and one teaspoonful of vanilla extract. Pour the sauce around each little pudding. Serve hot. These quantities are sufficient for twelve persons. . 462 How to Make All Kinds of Puddings. Bread and Butter Pudding. Cut bread in rather thin slices, remove crusts, lay the buttered slices in a pudding dish and sprinkle currants liberally over the bread layers. When the dish is nearly full, pour a boiled custard over it; bake 15 to 20 minutes. Serve with sauce. Blackberry Sponge. Cover half a box of gelatine with a cupful of cold water and soak for half an hour, pour over a pint of boiling water, add half a cupful of sugar and stir until dissolved ; strain in a pint of blackberry juice, mix, and pour in a tin pan. Set on ice until thick, then beat to a froth, add the beaten whites of four eggs and mix smooth. Pour in a mold and set on ice to harden. Serve with vanilla sauce. Cherry and Tapioca Pudding. Soak one teacupful tapioca over night in its bulk of cold water ; in the morning put it on the fire adding 2 teacupfuls of hot water and bring to a boil ; add 1l/2 pounds stoned cherries, and sugar enough to sweeten. When the cherries are cooked through take up in a mold and set in a cool place to stiffen. Serve with sugar and whipped cream. How to Make All Kinds of Puddings. 463 Quick Pudding. Set a quart of milk to cook on the stove, and when it boils stir in flour smoothly until it becomes quite thick. Salt and sugar to taste. An egg may be added if desired. Serve hot with a sauce made as follows : Beat a tablespoonful of sugar and a piece of butter about the size of a walnut to a cream. Then pour on a pint of milk and let boil ten minutes. Cocoanut Pudding. I pint of milk, yolks of two eggs (well beaten), two table- spoonfuls cocoanut, teacup of rolled cracker crumbs Sweeten and flavor to taste. Bake thirty minutes. Make a frosting of the whites of the eggs, beaten to a froth, and a cup of sugar. Spread over the top. Tapioca Pudding. Soak one-half cupful of tapioca in luke-warm water over night. In the morning put into it I quart of sweet 4 eggs, whites and yolks well beaten and added separately, l/2 cup of sugar, teaspoonful of salt. Boil until it creams, stirring constantly with a wooden spoon. Jelly laid on in spoonfuls may be added, or it may be eaten with cream and. sugar. 464 How to Make All Kinds of Pudding Sauces. How to Make all Kinds of Pudding Sauces. Lemon Sauce. Beat together, until light : The yolks of two eggs, i cup of sugar, Yz cup of butter, I tablespoonful of corn starch, the juice of one lemon. Stir this into one cup and a half of boiling water, until sufficiently thick for the table. Vanilla Sauce. Beat the whites of two eggs to a stiff froth, and then beat in yz cup of powdered sugar, the yolk of one egg, i tea- sipoonful of vinilla. Apricot Sauce. i cupful of canned apricots, I cupful of sugar, I cupful of milk, i tablespoonful of corn starch, y2 cupful of water. Put the milk onto boil. Mix the cornstarch with a little cold milk, and stir into the boiling milk. Cook ten minutes. Boil the sugar and water together for twenty minutes. Rub the apricots into a sieve, and stir it into the syrup. Beat well, and then beat it into the boiled milk and corn starch. Place the sauce pan in cold water and stir eight minutes, and set away to cool. Cream Sauce. i cupful of powdered sugar, i egg, 2 cupfuls of whipped cream. Beat the white of the egg to a stiff froth. Add the yolk and sugar and beat well. Flavor with vanilla, or lem- on, and add the cream last of all. Cold Cream Sauce. i cup of sugar, I cup of butter well beaten, i cup of good cream. Stir all well together, and place it where it will keep cool. Pudding Sauce. One spoonful of flour wet with a cup of milk, one half cup of sugar, one half spoonful of butter. Boil slowly and flavor with extracts to taste. Pudding Sauce. i pint water made into a smooth starch with a heaping tablespoon flour. Cook ten minutes, strain if necessary, sweeten to taste and pour it on I tablespoon butter and juice of a lemon or other flavoring. If lemon is not used add i tablespoon vinegar. This can be made richer by using more butter and sugar ; stir them in a cream with a flavoring, then add the starch. How to Make Frozen or Other Desserts. 465 APFEL KUCHEN. NUDELM. How to Make Frozen or Other Desserts. Have ice pounded in small pieces (pound in a bag), pack around the tin can a layer of ice about five inches deep, then a thin layer of salt, and so on until the tub is full, pack- ing down well. For a gallon can use three pints of rock salt and about ten quarts of ice. If packed solid no more ice or salt is needed. Do not drain off the water while freezing. If more salt is used the cream freezes sooner,but will not be so rich and smooth. For Freezing Ice Cream. Boiled Ice Cream. Take two quarts of sweet milk and one pint of sweet cream and let come to a boil. Take four tablespoonfuls corn starch and dissolve in a little milk, five eggs, well beaten, one and one-half cups of sugar, beat thoroughly. Pour into the boiling milk and cream, stirring well and let come to a boil once more. Set away to cool, when thor- oughly cold, freeze. Any flavoring to suit the taste may be added, before cool- ing. Strawberry Ice Cream. Mash two pints of strawberries, and one pint of sugar to- gether, and let them stand one and one-half or two hours. Then rub through a strainer into one quart of cream and freeze. Take one quart of milk, and one quart of cream, sweeten and flavor to taste. Let stand in the freezer fifteen minutes before commencing to freeze. Ice Cream. 466 How to Make Frozen or Other Deserts. Take two lemons and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clari- fied sugar and half a pint of water. Mix all together, strain through a fine sieve and freeze. When nearly frozen add the white of three eggs. Lemon Water Ice. Currant Ice. Take two pounds of ripe, red currants and half a pound of raspberries, rub through a fine sieve into an earthen dishf add about one pint of thick sugar syrup. Put into a freezer and freeze in the ordinary way., Almond Cream. Blanch and pound fine, with a little water, one and a half pounds of almonds ; beat the whites of two eggs to a froth, beat into this five ounces of pow- dered sugar, and to both add one quart of milk. Boil gently over a slow fire until reduced one-quarter, then add the almond paste and boil five minutes longer. Flavor to taste, and when cold sprinkle thickly with granulated sugar and brown, garnish with whole almonds. Beat the whites of half a dozen eggs to a stiff froth ; add a teacupful of currant jelly, and whip all together; fill saucers half full of cream, dropping into the centre of each a table- spoonful of the egg and jelly in the shape of a pyramid. Snow Pyramids. How to Make Ice Cream, Etc. 467 TUTTI FRUTTI ICE CREAM. Two quarts of cream, one quart of new milk, three cups sugar, flavor with vanilla, one-half cup of nut meat (any kind), one-half cup chopped raisins and citron, one- half cup candied cherries; when cream is partly frozen add fruit and nuts well mixed. Very nice. LEMON ICE. Juice of eight lemons, two quarts of water, sugar to make a very sweet lemonade; partly freeze this mixture, then add the whites of five eggs beaten stiff, finish freezing and pack with ice until time to serve. Any fruit juice may be used in the same manner, but with most other fruits the juice of two or three lemons makes a great addition to the flavor. PINEAPPLE SHERBET. Take one large pineapple, add three quarts water, one ounce of dissolved gelatine, four lemons and the whites of six eggs; make very sweet and freeze. Oranges can be used instead of lemons if preferred. FROZEN PUDDING. Make a plain egg and milk custard, three pints, add a cupful of partially chopped, blanched almonds and pour into the freezer. When just beginning to freeze add twc cups of whipped cream. Stir often while freezing so that the fruit will be well distributed. CAUTION FOR CANNED FRUITS. Never allow the contents of a tin can of fruit, or canned goods of any kind, to remain in the cans after they are opened. 1. Always pick the fruit when it is perfectly dry, for when it is rain-soaked it spoils very easily and will not keep as well. 2. Look it over very carefully, removing all insects and hulls, and if sandy, place it in a cullender and turn cold water over it, and the sand will pass through the holes in the bottom. HOW TO CAN ALL KINDS OF FRUIT. 468 How to Can All Kmcis of Fruit. 3. Add sugar at the rate of two teacupfuls to a quart of fruit, but more or less may be added according to taste and kind of fruit. 4. Place the fruit in porcelain or granite-ware kettles, and heat till cooked through. 5. Wring a towel, or piece of cotton cloth, out of cold water, and wrap it tightly around the can, then set the can into a tin containing one-half inch of water. 6. Now place a long-handled spoon into the can and then with a small tin cup fill as rapidly as possible. When nearly full give it a good stir with the spoon to bring all the air bubbles to the top; fill full, turn down the cover as tight as you can and set aside to cool. 7. When cool, tighten the cover again and set away in a cool, dry, dark place. Look at the cans occasionally, and if they show signs of working, re-cook them. 8. If your cans are perfect and the cover as tight as you can turn it down upon the rubber, you will have no trouble; the fruit will keep perfectly well. How to Make Jellies. 469 9. If the fruit settles somewhat in the cans do not be alarmed, as most fruit shrinks some, strawberries most of all. If there is considerable juice left after the cans are all filled, it can be made into jelly, or it may be put with an equal amount of pieplant, cooked and canned. This makes a very palatable sauce for winter. HOW TO MAKE ALL KINDS OF JELLIES, JAMS, MARMALADES, APPLE BUTTER, ETC. Grape Jelly. Boil the grapes in a porcelain kettle and to every four quarts of grapes use half a pint of water. Boil until soft and then strain through a sieve or cloth. Boil the juice twenty minutes, and add a pound of sugar to every pound of juice. Then let it boil ten minutes and pour into jelly glasses. Put the currants into a vessel and put this vessel into another containing boiling water. Boil until thoroughly scalded, then squeeze them through a cloth. Put a pint of sugar into every pint of juice and boil on the fire, stirring it frequently. Five minutes boiling is sufficient. Currant Jelly. Blackberry Jelly. Mash the berries thoroughly, squeeze and strain the juice from them, put it on to boil a half hour with 470 How to Make Jellies. sugar, pint for pint. Pour into jelly glasses and place a piece of paper dipped in brandy over the top, before fastening the lid. Strawberry Jelly. To every two pounds of sugar add three quarts of straw- berries. Mash and let stand for two hours. Then press the juice from the berries. Then dissolve one box of gelatine in half a pint of cold water. Then mix, and add the juice of a lemon. Strain, and pour into glass dishes to harden. Raspberry jelly is made the same as strawberry. Raspberry Jelly. Cut 6 bananas lengthwise. Slice 6 oranges. Dissolve a little more than J4 box of gelatine in /?. pint of cold water; then add *4 pint of boiling water, the juice of 3 lemons, and sweeten to taste. Lemon Jelly. Pare and core 6 dozen of sour apples, put into a pan with water to cover them, boil gently until soft, let cool, and strain through a bag; to each pint of juice add one pound of sugar and the peel of two lemons, boil to the stiffness of calf’s foot jelly, skim, and add the juice of one lemon. Clear Apple Jelly. Fruit Jelly. Pare and slice very thin 8 oranges and 6 bananas, and arrange in layers in a charlotte-russe mold. Make a jelly of half a box of gelatine soaked in half a pint of cold water for two hours, then add half a pint of boiling water and the juice of 3 lemons; sweeten to taste; when it has partly cooled, pour this jelly over the fruit and set away in a cool place to harden. The juice of 8 oranges, juice of 2 lemons, 1 pound of white sugar, % of a box of gelatine, soaked in x pint of water for half an hour, then add % of a pint of boiling water, stir thoroughly, and strain through a flannel bag into molds. Orange Jelly. How to Make Jams. 471 Cider Jelly. Let 3 pints of cider come to a boil, and pour it over a box full of gelatine, that has been soaked in cold water for two hours, and add two cupfuls of sugar. Strain, pour into molds and put aside to harden. Tomato Jam. Stew lYz gallons of apples, and 1 gallon of tomatoes separately. Then put them together in a kettle, and add 6 pounds of sugar, x ounce of ground cloves, and x ounce of ground cinnamon. Cherry Marmalade. Strain the cherries and add to every 3 pounds of cherries 54 of a pint of currant juice. Now add 54 of a pound of sugar to every pound of fruit. Put on the fire and stir thoroughly. When it has boiled to thick jelly pour it into jars. Apple Butter. Stew your apples as you would for sauce, and to every 2 gallons of cooked apples add 3 cups of cider vinegar and 4 pounds of sugar. Boil this down about one-third, or until there is about gallons. Flavor, when nearly done, with essence of, or ground cinnamon. Currant and Raspberry Jam. Ingredients.—To every pound of red currants allow % pound of raspberries, weighed after the stalks are re- moved, and i pound of loaf sugar. Mode.—Place the fruit in the above proportion in the preserving pan, with i pound of sugar to every pound of fruit, stir and boil for three-quarters of an hour after the mixture boils fast; remove the scum as it rises. Put the jam in pots. Ingredients.—Unripe grapes, sugar. Mode.—The grapes must not be quite ripe, and they should be most carefully picked and gently washed, all unsound ones being taken out. Allow half a pound of sugar to one pound of grapes. Put the fruit into a pre- serving-pan, without water, layer for layer with sugar. Boil rather quickly, stirring always. Pour, when cool, into pots as usual. Grape Jam. 472 Preserves. HOW TO MAKE ALL KINDS OF PRESERVES. PRESERVED CHERRIES. Stone the cherries, preserving every drop of juice. Weigh the fruit, allowing pound for pound of sugar. Put a layer of fruit for one of sugar until all is used up; pour over the juice and boil gently until the syrup begins to thicken. The short-stem red cherries, or the Morellas are best for preserves. Sweet cherries will not do. PRESERVED STRAWBERRIES. Pound for pound. Put them in a preserving kettle over a slow fire until the sugar melts. Boil twenty-five minutes, fast. Take out the fruit in a perforated skimmer and fill a number of small cans three-quarters full. Boil and skim the syrup five minutes longer, fill up the jars, and seal while hot. Keep in a cool,dry place. Weigh the pears after they are pared, and to every poumf add three-quarters of a pound of loaf sugar, water enough to prevent them from burning, and the peel of a small lemon cut very thin. Let them stew gently for six or seven hours. PEAR PRESERVES. PEACH PRESERVES. Pare, stone and quarter ripe free-stone peaches. To six pounds of peaches allow three pounds of brown sugar. Put the sugar over the peaches and let them stand over night; next morning place them in a preserving-kettle and boil for two hours, keeping it well skimmed. If Siberian crabs, wipe them only, if French, they must be pared. Put the apples in and let them simmer until they are done, into a boiling syrup, made from too pints of lump sugar and one pint of cider. Reduce the syrup, and skim until it is thick enough, and pour it over the fruit which has been placed in earthen or glass jars. CRAB APPLE PRESERVES. Slice six oranges into a stew pan, with the rind cut very email, a quart of rhubarb, cut fine, and two pounds of sugar. Boil the whole down as any other preserves. RHUBARB PRESERVES. How to Make all Kinds of Preserves. 473 Firm, well-flavored pippins or bell-flower apples make an excellent preserve, prepared in the same manner as quinces A few quinces cut up among them, or the juice of two lemons to every three pounds of fruit improves them. PRESERVED APPLES. Into two quarts of boiling water put a quantity of golden pippin apples, not cut very thin, and not pared, but wiped clean. Keep them closely covered, boil quickly till the water becomes a thick jelly, then scald. To every cupful of apple jelly put a half pound of sugar; boil it and skim it clear. Put those quinces that are to be done Avhole, into the syrup, and let it boil very fast; those that are to be in half by themselves; skim it, and when the fruit is clear, put some of the syrup into a glass to try whether it jellies, before taking from the fire. The quantity of quinces is to be a pound to a pound of sugar, and a pound of jelly already boiled with the sugar. QUINCE PRESERVES. RIPE TOMATO PRESERVES. 7 lbs. round yellow or egg tomatoes—peeled 7 lbs. sugar and juice of three lemons. Let them staud together over night. Drain off the syrup and boil it, skimming well. Put in the tomatoes and boil gently twenty minutes. Take out the fruit with a perforated skimmer, and spread upon dishes. Boil the syrup down until it thickens, adding, just before you take it up, the juice of three lemons. Put the fruit into jars and fill up with hot syrup, When cold, seal or tie up. GREEN .TOMATO PRESERVES. 8 lbs. small green tomatoes. Pierce each with a fork. 7. lbs. sugar. 4 lemons—the juice only. 1 oz. ginger and mace mixed. Heat all together slowly, and boil until the fruit is clear. Take it from the kettle in a perforated skimmer, and spread upon dishes to cool. Boil the syrup thick. Put the fruit into jars and cover with hot syrup. 474 How to Make A ll Kinds of Drinks for the Sick. HOW TO MAKE ALL KINDS OF DRINKS FOB THE SICK. FROM TOKOLOGY. LEMONADE. Juice of half a lemon, one teaspoon sugar, one glass of water, either hot or cold, as the case requires. Hot lem- onade is an excellent remedy for colds and biliousness. ORANGE WHEY. Juice of one orange, one pint sweet milk. Heat slowly until curds form. Strain and cool. EGG LEMONADE. Juice of one lemon, one glass of water, white of one egg, one tablespoon sugar. Heat together. JELLY WATER. Sour jellies, or the canned juice of any fruit, make pleasant drinks when reduced with water and sweetened. OATMEAL TEA. Two tablespoons raw oat-meal, one quart water. Let stand two hours in a cold place, then drain off as wanted. TOAST WATER. Toast a thin slice of bread very brown. Let it stand in a bowl of cold water an hour before using. TAPIOCA MILK. Soak three tablespoons tapioca one hour in cold water. Add three cups boiling milk, sugar and flavoring to taste, and simmer slowly thirty minutes. Eaten warm. Sago can also be used in the same way. How to Make All Kinds of Drinks for the Sick. 475 FLAXSEED LEMONADE. Pour one pint boiling water over two tablespoons whole flaxseed, when cool strain and add the juice of two lemons, and two tablespoons honey. Used for coughs, colds and suppressed urine. BEEF TEA. Cut one pound lean beef in pieces, cover tightly in a bottle, placed in a pot of cold water. Heat slowly to a boil, which should be continued steadily four hours. When salted it is ready for use. It is a mild stimulant, but not very nourishing, and a patient confined to it long will slowly starve. RICE GRUEL. Steep two tablespoons rice slowly in one quart water, one hour. Strain, and add salt and a little cream. CORN TEA. Common corn parched brown. Grind it, and pour on boiling water. Can be used with or without cream. Used in nausea, vomiting and diarrhea. BRAN GRUEL. Bran of white wheat, one pint. Boil half an hour in three pints water. Strain, and salt it. May be thinned and flavored with lemon juice. CORN MEAL OR “ WATER GRUEL.” Wet one tablespoon sifted corn meal in cold water. Pre- pare one quart boiling water in a gruel pan. Stir one spoonful of this cold batter into the boiling water, let it boil up, then add another, stirring thoroughly, and so on until the gruel is thick enough. Let it boil hard twenty minutes or longer. Salt and add a little cream. Gruel can be made of graham the same way. MILK PORRIDGE. Into one quart boiling milk stir one and one-half table- spoons flour, wet in cold water. Salt to taste. Can be made of “whole-wheat flour,” arrow root, corn-starch, etc. BUTTERMILK. For some forms of dyspepsia, in fevers, and in cases of diabetes buttermilk is an excellent food. May be sealed like fruit in glass jars and kept some time. 476 OATMEAL GRUEL. Two tablespoons oatmeal in one quart boiling water. Sift in slowly and boil one hour, then strain and season. HOT MILK. Reduce the milk by adding one-tenth water. Heated in a double boiler to I io° F., or as hot as one can sip it slowly, it is a most valuable drink for any invalid. Especially would it be well for nursing mothers to try it, instead of the beer or porter so often ignorantly recommended to them. _ By its means mothers have been enabled to gain flesh during the nursing period, which usually is such a draught upon the strength and flesh. CHICKEN BROTH. Boil the dark meat of half a chicken in one quart of water with little rice or barley. Take off the fat ana use as soon as the rice is well cooked. Add bits of brown toast. How to Make All Kinds of Drinks for the Sick. MA CARONI SO UP. Break into small pieces a handful of macaroni. Boil one hour. Strain two cups stewed tomatoes, and add to it, with one cup of cream just before serving. FARINA SOUP. One half cup of farina, half cup of cream or one beaten egg, added to any soup stock, and boiled gently half an hour. TOMATO SOUP. One quart water, one pint tomatoes heated to boiling. Thicken with Graham flour—three tablespoons mixed with cold water. Add one quart of milk and stir until it boils. Season. How to Cook All Kinds of Relishes for the Sick. 477 LEMON JELLY. Stir into one pint of boiling water two tablespoons corn- starch, wet in cold water. Add part of a cup of sugar and juice of two lemons, with a little grated rind. Set in moulds to cool. Another Recipe for Lemon Jelly. Dissolve one ounce of gelatine in one quart water. Let it come to a boil in a saucepan. Add juice of three lemons, a little grated rind, and one cup of sugar, pour into moulds, and set on the ice to cool. How to Cook All Kinds of Relishes for the Sick. • • • pi»ora Tokology. • • • CRACKED OR ROLLED WHEAT. Cracked wheat should be stirred into boiling water and cooked in a double kettle j hours. Salt and serve either hot or cold in moulds with fruit sauce, or cream and sugar. Rolled wheat may be cooked the same way, only it does not require to cook so long. Do not soak in cold water, but stir into boiling water, as all the grains should be. Wheat is excellent for constipa tion or biliousness. INDIAN MEAL MUSH. Commeal stirred into boiling water slowly and cooked thoroughly one hour—not less. 478 How to Cook All Kinds of Relishes for the Sick. OA TMEAL MUSH. Prepared the same as wheat with the same distinction between the cracked oats and the rolled. It should not be stirred while cooking. GRAHAM MUSH. Prepared the same as above. Let it boil ten minutes, then beat thoroughly before taking up. Serve with fruit juice, or cream and sugar. FARINA MUSH. Half a cup farina, one quart boiling water. Cook fifteen minutes in] double kettle without stirring; add half a cup of cream just before removing from fire. Serve with stewed fruit or fruit juice. WHEA TLET MUSH. Use water or equal parts milk and water. Salt to taste. Have it boiling not, then sprinkle in wheatlet enough to make a thin pudding. Boil hard for five minutes, then set it back ten minutes to cook slowly. WHEA TLET PUDDING. Break up cooked wheatlet, add milk enough to make a thin pudding. Two eggs, currants, raisins to suit. Brown in a moderate oven. WHEATLET PUDDING. In a deep pudding dish put layers of cold cooked wheatlet, (cracked wheat may be used,) and tart apples sliced thin. Sugar to taste. Raisins if desired. Fill the dish thus having wheatlet at the top. Bake until well done and browned. Rice and apples may be prepared the same way. RICE AND RAISINS. Boil together, one cup rice, half cup raisins, one cup sweet milk, in three cups boiling water. Serve warm or cold with cream or fruit sauce. RICE SNOW BALLS. Boil two cups rice two hours in two quarts water and one pint of milk. Mould in small cups. Serve with boiled custard or fruit sauce. RICE OMELET. Two cups boiled rice, one cup sweet milk, two eggs. Beat with the egg beater, and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently. HOMINY. One cup hominy, three and a half cups boiling water. Salt. Cook four hours in a double kettle. RICE AND BERRY PUDDING. Work together two cups cold rice and two cups sweet milk. Then stir in the beaten yolks of two eggs with one- third cup of sugar, also the well whipped whites. Stir in two cups blueberries, currants, strawberries, seeded cher- ries, or chopped apples. Bake one hour in a pudding dish* set in a pan of boiling water. Serve warm or cold with or without cream. BOILED RICE. Two cups of rice to three pints boiling water. Salt to- taste. Cook in double kettle four hours. The Japanese method of cooking rice is to cover a dish tightly and cook in a steamer with only a very little water in the rice. Each kernel turns out separate, and bursts open like a mealy potato. GRAHAM MUFFINS. Stir together one pint new milk and one pint graham or "entire wheat” flour. Add one beaten egg and bake in hot muffin rings. Salt must not be used with any bread that is made light with egg. BEST GRAHAM BISCUIT. Make a thick Graham mush as above. Take it out on the moulding board, and knead into it more graham flour, roll about an inch thick and cut into biscuits, aud bake in a hot oven. LIGHT GRAHAM BISCUIT. Make the dough of Graham yeast, beat a trifle stiffer, roll and cut into biscuits. When light bake thirty minutes. BOSTON BROWN BREAD. Three cups Graham flour, one cup cornmeal, one cup molasses, two cups sweet milk, one cup sour milk, one tea- spoon soda. Steam three hours, then bake until brown. How to Cook All Kinds of Relishes for the Sick. 479 480 How to Cook A11 Kinds of Relishes for the Sick. OATMEAL SNAPS. Mix one cup sweet cream and three tablespoonfuls sugar; add fine oatmeal until stiff; knead slightly. Roll to the thickness of an eighth of an inch. Cut in shapes and bake crisp in a moderate oven. GRAHAM FRUIT CRACKERS. Make a stiff dough of equal parts graham and white flour, two-thirds cup sweet cream, three-fourths teaspoon- ful of baking powder (or one-fourth teaspoon soda to one-half of cream of tartar). Roll out thin; cover thick- ly with dried currants. Roll on another sheet of dough and pass the rolling pin over it. Cut in shapes. Prick deeply. Bake in a moderate oven. GRAHAM WAFERS. Mix graham flour with pure cold water. No salt. Roll very thin, cut in squares and bake quickly. These will keep months in a dry place and are excellent for dyspep- tics. May be heated over before eating. GRAHAM GRIDDLE CAKES. Sour milk or buttermilk with just enough soda to make it bubble a little. One egg well beaten, and graham flour stirred in to make a batter. Excellent with maple syrup for constipation. MILK TOAST. Toast graham bread or gems split in two. Boil one pint of milk and half a cup cream. Thicken with one teaspoon corn-starch. Salt to taste. Pour over the toast and serve hot. OYSTER TOAST. Pour stewed oysters over graham gems or bread toasted. Excellent for breakfast. Codfish cooked in milk is also excellent on toast. Also stewed tomatoes. EGGS ON TOAST. Soften brown bread toast with hot water. Serve on a platter with poached or scrambled eggs. Add salt, butter and a little cream. Set in the oven to warm just before serving. How to Cook All Kinds of Relishes for the Sick. 481 ASPARAGUS ON TOAST. Stew tender asparagus thirty minutes. Add half a cup of cream, salt and butter to taste. Turn over graham toast. BOILED EGGS. Eggs furnish the most perfect food as well as milk. They should never be boiled hard. Place in boiling water and set back ten minutes, and they will be cooked to perfec- tion and easily digested. EGGS POACHED IN MILK. One cup milk, half a cup of water, when boiling break in six eggs. Cook slowly and serve on toast, well sea- soned. EGG OMELET. Beat whites of six eggs. Beat yolks with three table- spoonfuls of milk and one of flour, stir in the whites lightly. Cook in a hot buttered skillet. When the edge is cooked turn over carefully. In two minutes more double together on a hot platter. Jelly may be spread between if desired. Use no salt. GRAHAM GEM PUDDING. Break up six cold gems into small pieces, and pour over them a pint of hot water and half a cup of sugar. Stir in six large tart apples, cut in thin slices. Bake brown. APPLE TAPIOCA PUDDING. Soak a cup of tapioca in a quart of warm water three hours. Stir in lightly six tart apples sliced thin, add half a cup of sugar, and bake in a pudding dish. Serve with whipped cream, warm or cold. ORANGE PUDDING. Pare and slice five large oranges, removing seeds. Lay in a deep dish and sprinlde with sugar, let them stand two hours. Make a custard of one pint milk, yolks of three eggs and two tablespoons corn-starch; when cool pour over oranges. Beat the whites with two tablespoons pow- dered sugar, and place on top. • Brown quickly in the oven. 482 How to Cook All Kinds of Relishes for the Sick. BROILED OYSTERS. Put large oysters on a toaster. Hold over hot coals un- til heated through. Serve on toast moistened with creatn. Very grateful in convalescence. PIE FOR DYSPEPTICS. Four tablespoons of oatmeal, one pint of water, let stand till the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour, nutmeg if desired. Bake in a buttered dish, when well mixed together. Makes a most delicious pie, which can be eaten with safety by the sick 01 well. APPLE SNOW. Bake tart apples till soft and brown. Remove skins and cores. When cool beat them smooth and fine. Add half a cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with whipped cream or soft custard. BAKED PIE PLANT. Cut pie plant into a pudding dish. Sprinkle over it a cup of sugar, and cover with bread crumbs. Bake in a quick oven. Pie plant may be steamed with sugar and make a nice sauce. FRUIT ICE. Apples, pears, pineapples or any fruit grated fine, sweet- ened to taste and frozen, are delicious. Useful in fever or inflammation. SCALLOPED TOMATOES. Bake in a pudding dish alternate layers of tomatoes (fresh or canned) and bread crumbs. Seasoned well. Have the top layer of tomatoes. Bills of Fare. 483 The following are taken by permission from “ Prize Essay of American Health Association,” by Mrs. Mary Hinman Abel, published by the American Public Health Associa- tion: BILLS OF FAKE. For family of six; average, 78 cents per day, or 13 cents per person. 1. SATURDAY, MAY. BREAKFAST. DINNER. Flour Pancakes with Sugar Syrup. Bread Soup. Coffee. Beef Neck Stew. Noodles. SUPPER. Browned Flour Soup with Fried Bread, Toast, and Cheese. 2. SATURDAY, SEPTEMBER. BREAKFAST. DINNER. Oatmeal Mush with Milk and Sugar. Pea Soup. Bread. Mutton Stew. Coffee. Boiled Potatoes. Bread. SUPPER. Bread Pancakes. Fried Bacon. Tea. BILLS OF FAKE. For family of six; average, $1.38 per day, or 23 cents per person. I. SATURDAY, MAY. BREAKFAST. DINNER. Oranges. Beef Soup with Egg Sponge. Egg Omelet on Toast. Macaroni with Cheese. Boiled Rice with Milk and Sugar. Dandelion Greens. Coffee. Bread. SUPPER. Sour Cream Soup. Meat Croquettes (of soup meat). Graham Bread and Butter. Tea Cake. 484 Bills of Fare. 2. TUESDAY, MAY. BREAKFAST. DINNER. Buttered Toast. Sorrel Soup. Coffee. Fried Catfish. Canned Fruit. Noodles. Bread. Swell Rice Pudding. SUPPER. Fried Mush. Stewed Rhubarb. Fresh Rusks and Butter. Tea. 3. SATURDAY, SEPTEMBER. BREAKFAST. DINNER. Hominy Mush with Plum Soup. Sugar Syrup. Broiled Beefsteak. Stewed Pears. Boiled Green Corn. Toasted Crackers. Turnips and Potatoes. Coffee. Bread. Apple Pie. SUPPER. Irish Stew. Biscuit and Butter. Yeast Doughnuts. Tea. 4. SUNDAY, SEPTEMBER. BREAKFAST. DINNER. Sour Milk Pancakes with Green Corn Soup. Sugar Syrup. Fricasseed Chicken. Sausage. Bread. Potatoes and Carrots Cucumbers. with Fried Onions. Coffee. Bread. SUPPER. Fried Farina Pudding. Water Toast. Radishes. Tea. 5. SATURDAY, JANUARY. BREAKFAST: DINNER. Buckwheat Cakes Roast Fresh Pork, and Sugar Syrup. Apple Sauce. Bread and Butter. Mashed Potatoes. Coffee. Indian Pudding. Bread. SUPPER. Herring and Potato Salad. Lentils with Prunes. Bread and Butter. Tea. Bills of Fare. 485 6. SUNDAY, JANUARY. BREAKFAST. DINNER. Buckwheat Cakes. Pea Soup. Sausage. Roast Beef. Coffee. Baked Potatoes. Apple Sauce. Canned Tomato.es. Barley Gruel. SUPPER. Potato Soup with Egg and Bread Balls, Brown Bread and Butter. Canned Fruit. Tea. COLD DINNERS. If a man is to eat a cold dinner for months or even for weeks, it is quite worth while to make that dinner as good as it can be, and to pack it nicely for carrying. Every one knows how it can take the edge off even a keen appetite to find his sandwich smeared with apple pie, or his cake soaked with vinegar from the pickles. That a box or basket of given dimensions should hold as much as possible, and keep the different kinds of food separate, it must be divided into compartments. I. Bread and Butter. 2. Bread and Butter. Salad of Potatoes and Cold Veal. Cold Baked Fish. Hard Boiled Eggs.. Cold Boiled Beef. Pickled Beets. Molasses Cookies. Cherry Pie. Apple Soup. COLD DINNERS FOR SUMMER. COLD DINNERS FOR WINTER. 3. Bread. 4. Biscuit and Butter Cold Baked Beans. with Honey. Doughnuts. Cold Corn Beef and Apple Pie. Rye Bread. Cold Coffee. Dried Apple Tarts. Cheese. 486 How to Make Your Own Candies. 1. It is very easy for people to prepare and make their own candies. They will know of what they are made, and how they are made. In reference to extracts, flavors, acids, etc., they can be procured of your own druggist whom you personally know, and consequently no delete- rious drugs will enter into the composition of the candies. 2. It is very necessary that a few things should receive special attention in making candy. 3. Sugar boiled down to a sufficient thickness for candy will remain perfectly clear if not stirred. If it is in any way disturbed by dropping in nuts or other articles, it is liable to go back to sugar. 4. Vinegar or other acids can be added to the sugar, and this will keep it perfectly clear, no matter how much it is stirred or disturbed. Never disturb candy that is intended to be perfectly pure and clear. 5. Boil the sugar in a thick pan, or in a granite or porcelain kettle. HOW TO MAKE YOUR OWN CANDIES. The chief constituents of candy, as will have been ob- served, are butter and sugar. The rest are merely inci- dents. This being so, no home should ever be without its candy. And what is there that children love better than to see their mother engaged in making candy? How WHY HOME-MADE CANDY IS BEST. How to Make Your Own Candies. 487 they hover around her and watch her every movement! How their little mouths water in blissful anticipation! I do not know whether the idea that home-made bread is better than baker’s bread can be applied to candy. There is this to be said about it, however, that one knows just ex- actly what the candy is when made at home, which is more than can be said of sweets retailed by many of the small-fry confectioners. It is better and safer to make you own candy than to buy cheap mixtures. It is the same with confectionery as with clothes. There are dif- ferent grades, and the good grades represent a certain amount of money laid out in their manufacture. Home-made candy is cheaper, in that the cost of labor is saved. But after all, little or no candy is made in the home for the purpose of economy, or of avoiding poor kinds of confectionery. When made at all, it is made for pleasure and amusement. On cold winter evenings a festive “taffy-pull” infuses warmth and gladness into the little ones. Even the older people derive much merriment and amusement from it. In this connection I might men- tion that butter is better to use for covering the hands than flour. The latter makes no end of bother for the housemaid after the fun is all over. At the season of coughs and colds, how many women know that a good horehound candy, soothing to tired or inflamed throats, can easily be made at home? Boil two ounces of dried horehound, which can be procured at a druggist’s, in a pint and a half of water until its flavor is extracted; that will be in about half an hour. Strain through muslin until perfectly clear. Add to this extract or tea three pounds and a half of brown sugar, and boil over a quick fire until the syrup will harden when a little of it is dropped in cold water. Pour into a buttered tin, and when the candy is partially cooled mark into squares. This is a very good rule to add to the list of candies that the children may make for a frolic. HOME-MADE HOREHOUND CANDY. A DELICIOUS CHOCOLATE CANDY. A very delicious chocolate candy can be made that shows bewitchingly through the cut glass of a French bonbon dish, and is far superior in taste to many makes of choco- late, and much less expensive. Take one cup of grated chocolate, three cups of granulated sugar, a piece of but- 488 How to Make Your Owfi Candies. ter the size of a walnut, a cup of hot water, a pinch of salt, and a teaspoonful of vanilla. Boil down to the consistency of candy. Stir constantly, and allow it to boil for ten min- utes only. Try it in a cup of cold water, and so soon as it is of the consistency of thickened molasses pour into but- tered tins. Take a silver knife and stir back and forth until it sugars. When this takes place, mark off into little squares and put away to cool. Take two cups of pulverized sugar and a half cup of cream. Boil for five minutes, and divide off into balls while hot. Take as much grated chocolate as is necessary and steam over a tea kettle. When soft, cover the balls and set them away to harden. If you wish to have a vanilla flavor, add the extract before putting on stove. CHOCOLATE YANILLA CREAMS. Take one and one-half pounds of granulated sugar, and the milk from a cocoanut. Mix together, and heat slowly until sugar is melted; then boil for five minutes. When boiled, add one cocoanut, finely grated, and boil for ten minutes longer, stirring constantly to keep it from burn- ing. When done, pour on buttered plates and cut into squares. This will take about two days to harden. COCOANUT CREAM CANDY. Take one cup of water to one and one-half cups of sugar, and boil until, on applying your finger to the syrup, taking a little on the tip and quickly dipping it into water, it will roll up into a "small ball. Flavor with essence of ginger or powdered ginger. Rub some of the sugar against the sides of the pan with a wooden spoon until it turns white, then pour into buttered tins and put away in a cool place. Lemon, peppermint, or almond candy is made in the same way. SOME TOOTHSOME GINGER CANDY. NEW ORLEANS MOLASSES CANDY. Take one cup of New Orleans molasses, one cup of sugar, a piece of butter the size of an egg (sweet, not salt), and a tablespoonful of vinegar. Boil these together, but do not stir until the mass hardens when dropped into cold water. When done, stir in a teaspoonful of soda, and beat well. Pour into buttered pans, and when cool cut How to Make Your Own Candies. 489 into sticks. If flavoring is desired, it should be added just before pouring out to cool. Take one pint of white sugar, with water enough to dis- solve it, and four tablespoonfuls of honey. Boil until it becomes brittle on being dropped into cold water. Pour off into buttered pans to cool. HONEY CANDY. CREAM CANDY. Take one pound of white sugar, one tablespoonful of vinegar, one teaspoonful of lemon extract, and one tea- spoonful of cream of tartar. Add a little water to moisten the sugar, then boil until brittle. The extract should be added just before turning the mass quickly out on buttered plates. When cool, cut in squares. FOR A GOOD TAFFY FULL. Some excellent taffy may be made by taking one quart of molasses, and half a pound of butter, and boiling the two until the mass thickens. This will take about half an hour. Then stir with a spoon until, on taking out a little taffy, it becomes hard on immersion in cold water. Take half a teacup of vinegar, pour into the mass, and stir for half a minute. Then pour the taffy into buttered tins, or dishes, and set aside to cool. TO MAKE BUTTER SCOTCH. Take three pounds of sugar, a quarter pound of butter, half a teaspoonful of cream of tartar, and add sufficient water only to dissolve the sugar. Boil without stirring until it will easily break when dropped into cold water Then pour into a well-buttered dripping-pan, and, when almost cold, cut into small squares. If desired, a dash of lemon may be added into the mixture before putting on to boil. Eight drops will be sufficient. Take one cup of hickorynut meats, two cups of sugar, half a cup of water. Boil the sugar and water together without stirring, until thick enough to spin to a thread. Flavor, if desired; then set in cold water. Stir quickly until white, then throw in the nuts. Pour into flat tins, and cut into squares. HICKORY NUT CANDY. 490 How to Make Your Own Candies. MAPLE SUGAR CANDY. Boil maple sugar until it becomes sufficiently thick. Then add a teacupful of vinegar for every two quarts of syrup; smaller amounts proportionately. When the candy has reached a sufficient consistency, pour out. Any kind of nuts may be dropped into it, or different flavors may be used, to make almost any kind of candy preparation. FIG CANDY. i pound of sugar, i pint of water. Set over a slow fire. When done add a few drops of vinegar and a lump of butter, and pour into pans in which split figs are laid. RAISIN CANDY. Can be made in the same manner, substituting stoned raisins for the figs. Common molasses candy is very nice with all kinds of nuts added. SCOTCH BUTTER CANDY. i pound of sugar, i pint of water. Dissolve and boil. When done add one tablespoonful of butter, and enough lemon juice and oil of lemon to flavor. MOLASSES CANDY. Two and a half cups of molasses, one tablespoonful of sugar; stir occasionally while boiling; before taking from the fire add butter half the size of an egg, and one-third teaspoonful of soda. Pour into buttered tins, and when cool pull it until well whitened. MOLASSES CANDY. Two and a half cups of sugar, one cup of molasses, one and a half cups of water; after it begins to boil add one- fourth teaspoonful cream tartar; cook in the usual way, but do not stir; before taking from the fire add butter, half the size of an egg. Do not butter your hands while pulling. CARAMELS. One cup of molasses, two of sugar; boil ten minutes. Add one large tablespoonful of flour, butter the size of an egg, half-pound chocolate; boil twenty minutes. BOOK V. THE OLD STYLE OF WASHING. IN THE LAUNDRY. HOUSE INSECTS. YARD AND GARDEN. PRACTICAL RULES FOR KEEPING POULTRY. 491 492 How to Make Soap. 7 pounds of good soft soap, 4 pounds of sal-soda. 2 ounces borax, i ounce hartshorn, y2 pound resin. Dissolve in twenty-two quarts of water and boil about twenty minutes. HOW TO MAKE HARD SOAP FROM SOFT. HOW TO MAKE THE BEST SOAP FOR WASHING FINE LINEN. To make the best washing soap, and one that is suitable for either laundry or toilet purposes, w'll not soil the finest fabric, or injure the most delicate complexion, use the following: Take to pounds white bar soap, 2 gallons of soft water, 5 pounds sal-soda (common washing soda). Dissolve four ounces of borax and one ounce of salts of tar.tar in a little water; cut the soap into slices, and boil until dissolved; then add the soda and salts of tartar, and mix thoroughly; pour into a box or mold, or cut into bars. This makes twenty-five pounds of soap which has no equal. Directions: Put the clothes to soak in warm water; soap each in proportion to the amount of dirt it contains —only the dirtiest will need rubbing. Rinse thoroughly, and your clothes will look better and wear longgr than washed in any other way. Try it once, and you will never use any other soap. HOW TO POLISH OR ENAMEL SHIRT BOSOMS. To Polish or Enamel Shirt Fronts. 1 ounce of white wax, 2 ounces of spermaceti. Melt together. Heat gently and turn into a very shallow pa-n: when cold cut or break into pieces. When making boiled starch the usual way, enough for a dozen bosoms, add to it a piece of the polish the size of a hazel nut. Washing of Flannels. 493 THE WASHING OF FLANNELS. There are few things more annoying to even phenom- enally patient mortals than the discovery that their flannels are growing beautifully less with each successive visit to the laundry. This tendency to shrinkage on the part of flannels has been a boon to the funny men on the comic papers, but to others a source of woe. Certain rules should always be observed in the washing of flannels, if you would have them keep their original color, size, and softness: In the first place, shake the dust thoroughly from each article before washing—and you will be amazed, by the way, at the capabilities of one small garment in the way of holding extraneous matter. Then make a strong soap solution by boiling half a cake of any pure, reliable soap in water enough to dissolve it. Add this, with one tablespoonful of borax or four tablespoonfuls of liquid am- monia, to half a tub of water just hot enough to bear the hand in it comfortably. Put the white and gray flannels in and cover, as the retained steam aids in softening and removing grease. After a half hour’s soaking wash out, drawing the fabric back and forth through the hands, but on no account putting soap on the garment or rubbing it on the board. If very much soiled, wash in two suds, being extremely careful that the temperature of the water remains the same. If any spots are particularly difficult about coming out, they can be laid on the board and rubbed with a soft brush. Then rinse through two waters, still of the same temperature, being careful that'all the suds are out. In washing baby flannels add a very; little bluing to the last rinsing-water. Shake, stretch our, pass carefully through the wringer without twisting, and hang lengthwise to dry in warm, sunshiny air, or else in the laundry. Never hang them in cold or frosty air, as that would surely shrink them. When nearly dry, they can be pressed gently with a moderately warm iron; but do not shove the iron over them, nor use a very hot iron, as you do not wish to generate steam. All kinds of woolens can be washed in the same way, only in worsted goods do not wring, but let them hang and drain. While still a little damp bring in and press smoothly with an iron as hot as you can use without scorching the goods. To wash flannels that have become yellow, boil four tablespoonfuls of flour in four quarts of water, stirring 494 In the Laundry. thoroughly. Pour half the liquid while still warm over the flannels, letting them stand half an hour covered. Rub the flannel with the hands, but use no soap. Rinse the flan- nel in several clear waters of the same temperature. Then heat the remainder of the liquid, pour over the flannel again, and proceed as before, rinsing thoroughly; then hang out to drain and dry. HOW TABLE LINEN SHOULD BE LAUNDERED. The careful housekeeper never entirely intrusts her table linen to her help at home nor to her laundress abroad; she always prefers to superintend its washing and ironing, and has it done under her personal direction, for the reason that no matter how handsome it may look when new, it immediately loses its beauty if poorly laun- dered. All stains should be removed by first filtering cold water slowly through tea and coffee stains. Wine stains may be removed by covering the stain while fresh with salt and then filtering the water through it. Linen should be very slightly starched, or, better still, ironed while quite damp until perfectly dry, this will give sufficient stiffness, and is the method employed by the best French and Swiss laundresses. In folding, fold the napkins square, and the tablecloths first lengthwise. If possible do not have small folds, one line each way from the center is enough. Have perfectly dry and aired before putting away. Embroidered doilies, centerpieces, and carving cloths have become fashionable pieces of fancy-work, and many of them are so handsome that they should receive the care necessary to preserve their beauty. If the cloth has been stained with fruit or coffee, the stained portion should be placed over a basin, and boiling water poured over it, allowing the water to run into the basin. Or, if a little salt and a few drops of lemon juice .are put on it while still fresh, and the linen placed in the sunshine for an hour or two, all traces of the stain will •usually disappear. Table-linen should not be used long enough to become badly soiled, as the hard rubbing necessary to get it clean is destructive to its beauty. Make a lather of soft water and ivory soap, and wash it between the hands—never In the Laundry. 495 on the wash-board. Rinse through two waters, with a little bluing in the second. If any starch is thought nec- essary, make it very thin. Hang linen where the wind will not whip it out, and iron while it is quite damp. The embroidered parts should be ironed on the wrong side to make the pattern show to the best advantage. Be sure it is thoroughly dry before putting in the linen closet, or it will mildew. Silk Handkerchiefs and ribbons that are washed in salt and water and ironed wet give better results than the ordinary method. Another good way of washing silk handkerchiefs so as to preserve the fine colors in them is as follows: Pour a small quantity of boiling water on a bag of bran, leave the water until cool, then remove the bag, and wash the handkerchiefs in the lather. Wring out quickly, fold in a cloth to dry, and iron as soon as possible. How to Wash Silk Socks.— Dissolve a moderate amount of castile soap in luke-warm water. Squeeze and press the water through the articles. Rub the deepest stains very lightly. Rinse thoroughly in clear cold water. Extract the water by rolling and twisting in a coarse heavy towel. Stretch into good shape, and dry without any exposure to the sun whatsoever. To add luster, take a soft, dry piece of flannel and rub in one direction when the article is nearly dry. Never use a hot iron unless the article is folded inside a thick cloth. Lace-woven Stockings in white and delicate tints should be washed with benzine or naphtha instead of the ordinary washing water. Turn them wrong side out, shaking out all the dust, then lay them flat in a dish, and cover with naphtha. Stir violently for a minute or two, then turn and wash the other side in clean naphtha. Hang out in the air until all the odor of the cleansing fluid has disappeared. Turpentine.—A little turpentine mixed with starch will give gloss to collars and cuffs. A spoonful of it to a pail of warm water cleans paint excellently, and a little in the boiler on washing-day whitens the clothes. Grease Spots.—Cold rain water and soap will remove machine grease from washable fabrics. Starch.—Boiling starch is much improved by the addi- tion of sperm or salt, or both, or a little gum arabic dis- solved. Cotton Fabrics.—The colors of cotton fabrics will be- come “set” if salt and water is employed—three gills of 496 In the Laundry. salt to four quarts of water. The calico is dropped into the water while hot, and there remains until it is cold. Flannels.—To shrink baby flannels or white flannels of any sort, indeed, they should be put into an earthen basin and have boiling water poured over them; let them lie until the water is quite cold; in drying them don’t wring, but shake, stretch and fold smoothly to keep the fabric even and then hang out. Bring them in while still damp, roll smoothly and in about half an hour iron with nearly a cold iron. To Whiten Clothes.—To improve the color of white cloths and clothing that have been -washed, a spoonful of borax dissolved in a little hot water should be added to the last water in which they are rinsed. It will whiten the clothes very much. Shrinking1 of Flannels.—Many housekeepers, otherwise experienced and careful, have very vague ideas as to what is going on in the laundry, or as to the necessity of varying processes for the cleansing of different fabrics. If you should examine the fiber of wool through a micro- scope, you would discover a series of tiny irregular sheaths with serrated edges, all running in the same direction. With the application of heat these .miscroscopic sheaths expand and reach over one another; but with an exposure to a lower change of temperature they hurriedly contract, catching and knotting and pulling each other, producing the effect known as “fulling.” Twisting, wringing, or rubbing flannels vigorously also tends to entangle the little scales, and to give to the article an unpleasant di- versified surface. INEXPENSIVE AND DELIGHTFUL. “My! what a flowery whiff. That handkerchief must have been literally steeped in violets!” exclaimed one girl to another who had just shaken from its folds a fra- grant square of linen. “Not steeped in violets, my dear,” was the answer, “but boiled in orris water. The effect is the same, so where’s the odds? On washdays, I supply the laundress with a good-sized piece of orris root, and she throws it into the water where my handkerchiefs are boiling. When they come up off of the ironing board they are as redolent of orris as can be. Then I slip them between the folds of a sachet filled with violet powder, and they never lose their fragrance. Violet and orris scent together, I’ve dis- covered, can make a real violet’s odor faint with envy.” How to Destroy All Kinds of House Insects. 497 HOW TO DESTROY ALL KINDS OF HOUSE INSECTS. 1. Insects do not grow by imperceptible increase in size as a bird or a cat. All insects pass through several changes from the egg to the perfect state. The horrid caterpillar that crawls in our path today will soon be seen flitting among the flowers in the form of a beautiful but- terfly. 2. To destroy house pests successfully, the history of the insect, from the egg to the perfect state, must be well known. The successful housekeeper must always be a close observer and a careful student in order to keep her house free from noxious insects. HOW TO AYOID FLEAS. 1. There are no human fleas in North America. The dog and the cat flea are the only species that annoy us. 2. The eggs of the flea are very small, white and oblong, and are laid on the dog or cat, and, being sticky, adhere to the hair until they are ready to hatch, when they fall to the ground. They hatch in about a week, and in less than two weeks attain their growth. They then pass through a pupal stage, and in 498 How to Destroy all Kinds of House Insects. twc weeks more the perfect flea appears. They flourish best in sandy soil. 3. Remedy. Put olive oil on the dog or cat or both, a3 the case may be, and rub it into the hair thoroughly and after a few hours wash out with warm water and soap. 4. Dalmation Insect Powder rubbed into the hair and sprinkled around the dog’s kennel or the cat’s sleeping place is also a good remedy. The Carpet Bug (Anthienus Scrophulanse) or Buffalo Bug, ay H is sometimes called was first noticed in the city of Buffalo, N ew York. The grub which does the damage is about one-fourth of an inch in length. It is covered with hair as shown in the above illustration a, b. It spins no cocoon like the caterpillar, but when full grown the skin splits on the back and shows the insect. A few weeks later the skin bursts again, and the per- fect little bug, as shown in a, appears. It is marked with red, black and white spots and is less than one-eighth of an inch in length. Remedy. When once in a carpet it is a very difficult insect to destroy. In some houses carpets cannot be used, as they are eaten as fast as they can be put down. Tallowed paper placed around the edges of the carpet is a very good preventive. How to Exterminate the Carpet Bug. When a carpet is cut as if with scissors following the seams in the floor, the simplest and safest remedy is to pour benzine In very small quantities along the seams ; also running a hot flat-iron over along the seams of the carpet is very destructive to both the insect and the eggs. Sprinkling the paper with benzine before the carpet is tacked down is an excellent pre- caution. Pour half a pint of turpentine into your hot-water pail, and scrub the boards with your long-handled brush, and add another half-pint when you mop it all up. Then no buffalo moths will attack the carpets you have prepared floors for. How to Destroy all Kinds of House Insects. 499 How to Destroy Clothes Moths. One of the greatest enemies of the housewife is the clothes moth. It is very small and makes its W’ay through the smallest crevices. The female moth finds its way in early sum- mer among the clothes and furs, suitable for food for its young, and there deposits about fifty or more eggs. In about a week the eggs hatch and the young worms begin to eat upon the cloth upon which the eggs were laid. It spins a sort of case which it lengthens and enlarges. Not content with eating and making a house for itself upon the cloth upon which it lives, it cuts its way in various directions through the cloth and drags its case after it. As the weather gets warmer the little wrorm closes its case at the ends and in three weeks the perfect moth will make its appearance. Remedy. Beat the garments well early in the spring and occasionally during the summer. It is better to keep the articles in a large paper bag. Occasional airing is good. For clothes packed in boxes or trunks, put a little oil of cedar on a piece of paper and roll up and wrap with other paper to avoid soiling the garments, and put several of these rolls into each box or trunk. Carbolic acid, turpentine or ben- zine is equally good, used in the same manner. Black pepper, a piece of camphor gum, or a handful of snuff wrapped up with the clothes is excellent. Caution. Camphor should never be used In keeping seal skin, as it takes the color out of the fur. A close closet lined with tar paper is the best for furs. It is also excellent for clothes. 500 Protection Against Moths. THE COMMON MOTH. In May the clothes-moth begins to fly about our rooms. It is a small, light, buff-colored “miller,” dainty and beauti- ful on close inspection. Its highest mission seems to be to teach us to set our affections only upon incorruptible treasures which “moth and rust cannot destroy.” But it is necessary to keep a sharp lookout for the safety of our furs and flannels, and we must wage war upon it. In the first place, we must carefully put away everything we can, upon which it will lay its eggs. If we pack away our furs and flannels early in May, before the moth has begun to lay its eggs, and leave them in boxes and bags so tight that the flying moth cannot squeeze in, no further pre- caution is necessary. Clean paper bags are recommended for this purpose—those used for flour and meal bags. They should be without holes or opening anywhere. These bags, when filled and closed firmly, may be put away on closet shelves or in loose boxes, without danger to their contents, so far as moths are concerned, without need of camphor or other strong odors to drive the moths away. Furs are usually sold in boxes in which they may be kept. Beat them well when you finally put them away for the season. If you delay putting them away until June, ex- amine the furs well, and shake and beat them thoroughly, in order that any moth eggs that may possibly have been laid in them may be thoroughly removed or killed. Furs sealed up early in May need no camphor or tobacco or other preventive. Muff and tippet boxes should be tied up securely in bags, or made safe by mending holes and pasting a strip of paper around the juncture of the cover with the box below, so as to close all openings. Woolen garments must not hang in closets through the summer, in parts of the country where moths abound. They should be packed away in tight trunks or boxes, or sealed up in bags. Woolen blankets must be well shaken and carefully put away, unless they are in daily use. Early in June the larvae of the moth begin their ravages, and then, un- less you dwell in places where moths are not found, look sharp, or you will find some precious thing, that you have forgotten—some good coat unused for a few weeks, or the woolen cover of a neglected piano—already riddled by the voracious moths. It is their nature to eat until they have grown strong enough to retire from the eating business, and go into the chrysalis condition. How to Keep Furs fro}n Moth. 501 HOW TO KEEP FURS FROM MOTH. Moths will avoid light and sunshine. Before packing away furs, sun them several hours in the open air, then tie them tightly in a linen, cotton or paper bag, which is whole. A little snuff placed in the bottom is a good thing. If moth are already at work, fumigate with sulphur placed on live coals. Close the room in which the furs are placed, and be careful not to inhale the fumes. Fumi- gating rooms after scarlet fever or other contagious dis- eases is said to destroy all the disease germs. Moth Preventive.—In this age of fearful moth-preven- tive smells, it is worth while to know that moths will never go w'here there are lavender bags. Even where they have begun their ravages in furs or feathers, a lavish sprinkling of the articles with good lavender water will prevent further damage. No one car. ask for a purer or pleasanter odor about garments. A liberal distribution of lavender sachets in closets, drawers and trunks will give you the satisfaction of making sweeter your belong- ings with the weapon which drives away their depreda- tors. Put a lavender sachet in your piano if you fear moths will ravaee the felt. Another Infallible Remedy is compounded of the fol- 502 How to Destroy A It Kinds of House Insects. lowing sweet-smelling things: Lavender, thyme, rose, cedar shavings, powdered sassafras, cassia, and lignea in about equal quantities, with a few drops of attar of roses thrown upon the whole. Tansy Leaves, spread freely among woolens and furs, are a protection against moths. Turpentine is an excellent preventive against moths, although naphtha is preferable, the odor leaving much sooner; it will drive ants and cockroaches away, if sprin- kled about the shelves and cupboards. Whole Cloves are now used to exterminate moths, and some say they are much better than tobacco, camphor, or cedar shavings. The Best Preventive of moths is care. Cedar chests, camphor, and pepper avail nothing if a garment is laid away with the egg of the moth in it. If it is, in season, shut up in paper or cloth so that no millers can possibly leach it, there will be no need of pungent odors. Benzine is the best remedy if the moths have stolen a march and are ravaging carpets or furniture. Pour it freely upon any carpet or upholstered furniture and it will not stain. For Buffalo Moths, the most destructive of all house- hold foes, try equal quantities of borax, camphor, and saltpetre, mixed. Wash the floor with a strong solution of it, and scatter it under the edge of the carpet and in your closets and drawers. The beetle that lays the eggs comes early in February and then the fight must begin. Naphtha is considered an efficient remedy, but it must be repeatedly used in order to destroy each successive gener- ation. HOW TO GET RID AND KEEP RID OF BEDBUGS. 1. The eggs of the bedbug are white in color and oval in shape. The young resemble the parents, and it takes about eleven weeks to get its full growth. Like reptiles, they can live many years without food. Mr. Goeze, of Germany, has kept them six years in a bottle without a particle of nourishment of any kind. 2. Keeping the bedding and bedstead perfectly clean is the best preventive. 3. Remedy.—Pour hot water into the crevices and then apply benzine to the different parts of the bedstead. 4. Unpurified petroleum mixed with a little water is also a sure remedy. Corrosive sublimate is a very good, but a very poisonous cure. •How to Destroy all Kinds of House Insects. 503 How to Exterminate Spiders. Take a small common kerosene lamp and light it, and late in the afternoon or early in the evening look over the corners and places where spiders are commonly found, and when one is seen hold the lamp chimney directly beneath it, and it will fall at once into the chimney and be instantly destroyed. It is not diffi- cult in this way to destroy all the spiders in the house in a few evenings. It avoids killing them by sweeping them down, and staining the walls or carpet. Early in the evening is the best time. How to Preserve Books from Book Moths. The little Bristle Tail or Silver Fish has a little long, slender body covered with a delicate silver scale ; it has no wings and passes through no changes. It feeds on the paste of the binding of books, devours leaves, eats off the labels in Museums and is generally destructive to both books and papers. Books are also eaten by the larva of a little bug that pro- duces a ticking sound like a watch — It is called the “ Death Watch,” as it is usually heard in the night ticking like a watch. Remedy. A little rag saturated with benzine or carbolic acid placed along the back of the shelves will clear the library of all insects. Insect Powder sprinkled over the books will destroy the little “ Silver Fish” insect instantly. Mixture for Destroying Flies. 1 pint infusion of quassia, 4 ounces brown sugar, 2 ounces ground pepper. To be well mixed together, and put in small, shallow dishes when required. 504 How to Destroy A11 Kinds of House Insects. HOW TO KEEP OUT MOSQUITOES. If a bottle of the oil of pennyroyal is left uncorked in a room at night, not a mosquito, cr any ocher blood-sucker, will be found there in the morning. A DOMESTIC REMEDY FOR DESTROYING FLIES. Yz tablespoonful black pepper, in powder, 1 teaspoonful brown sugar, 1 tablespoonful cream. Mix them well together, and place them in the room on a plate, where the flies are troublesome, and they will soon disappear. TO BANISH THE FLIES. The following is vouched for: Take one ounce of cam- phor gum, one ounce of corrosive sublimate, one pint of oil of turpentine; grind the sublimate thoroughly, put into a strong bottle and add the camphor gum. Pour on the turpentine and shake occasionally. It should be fit for use in 36 hours. Heat a piece of iron and drop a few drops on it in the stable and all flies will leave. Flies may be driven out of the house by dropping a few drops on a hot stovelid. Practiced every other day will, it is ■said, soon drive out all flies. A CURE FOR BEE AND WASP STINGS, SPIDER BITES, ETC. Apply ammonia or common soda and water. If there is much inflammation and redness, apply a solution of borax and warm water. Apply with a rag saturated with the solution. How to Destroy All Kinds of House Insects. 505 A BOX OF SPONGES. A NEW WAY OF TRAPPING ANTS. 1. Ants are very difficult pests to expel from the house. There have been many recipes and experiments tried, but without any satisfactory results. 2. The ants that infest our houses live only in rotten wood, either in the decayed sills of the house or in rotten timbers and old fences near by. It is best to remove alt such hiding places if possible. 3. Remedy.—Ants are very fond of sugar, and any- thing containing it will attract them. Sweeten a pan of water to a thin syrup, and then dip a large sponge into it, and wring it out. Place the sponge where the ants can get at it; it will soon be filled through and through with ants, then take it up carefully and plunge it into boiling water, and again set it by saturating it with the thin syrup. A few days’ trial will, for a long time, exterminate the annoying pests. 4. A trap more simple but not so effectual is a plate covered with a thin layer of lard and placed where the ants can easily get at it. This trap is more to destroy the little yellow ant than the larger species. HOW TO DESTROY ANTS. Boiling water, kerosene, or a solution of fresh insect powder in water, poured into the hill, will destroy the in- habitants at once. Where the nests are outside of the house this is a sure remedy. 506 How to Destroy All Kinds of House Insects. OTHER REMEDIES. 1. Cayenne pepper sprinkled in cupboards and store- rooms will drive away ants and cockroaches. The pepper ought to be fresh and strong and very fine. 2. Black ants can be put to rout by washing shelves or floors whereon they congregate with hot water in which some ammonia has been dissolved. 3. Take five cents’ worth of tartar emetic, mix it with an equal amount, in bulk, of soft or granulated sugar, put the mixture into dishes, keep it moist (quite moist), and set the dishes, one on each shelf where the ants appear, they will promptly take their departure. I do not know what becomes of them, but they are gone. I never find dead ones, either in the dishes or on the shelves. When not needed the dishes can dry out and be put away to be wet again for the next time. 4. You will find a most effectual remedy for the ant by mixing honey and insect powder and setting in shal- low pan so that easy access may be had. The ants will come and partake in great numbers, never to return. 5. This is an effectual remedy for ants: In the center of a shallow dish put a very little Paris green, and on it a spoonful of honey—then pour in half a cupful of water. Set in their trail, and in a few days they will be gone. It is possible they will come again in a few weeks, but the second dose is effectual. 6. A sure way to keep the little common black ants out of food is to set the food on a board as large as de- sired, which is isolated by supporting the four corners in little tins of common insect powder. I drive a nail in each corner, letting it project say an inch, so as to form four legs, which I surround with insect powder either on the shelf itself or in little tin can covers which prevent the powder from getting brushed away. I never knew this plan to fail. A table or a cupboard may have its legs stand in dishes of powder. Borax, salt, kerosene, etc., are of no account in most cases. The kerosene soon evaporates and they will crawl right over the others. Pepper and camphor would be objectionable to have about. It’s well enough to shoot powders into places like cracks where they come in, if you can find them and are willing to have the untidiness of it. How to Get Rid of Rats. 507 HOW TO GET RID OF RATS. 1. Common steel traps set in their holes or runways cov- ered up with chaff or crushed dried leaves, will soon exter- minate rats, or drive them from the premises. 2. To place the steel traps in pans of wheat-bran is a good device. After catching two or three rats in the same pan, leave out the trap a few nights, and then replace it. 3. Raw meat sprinkled with strychnine nailed to a small board, and placed as above, generally answers the purpose, un« less the rats are very cunning, having been trapped and poisoned considerably. I qt. warm water, 2 lbs. lard, I oz. phosphorus. Mix and thicken with flour; to be spread on bread and covered with sugar. N. B. Most of these patent preparations, such as "Rough on Rats,'' etc., for the extermination of rats and mice, are of little benefit. If they could be used when first prepared, they would be much more effective; but they are often kept in stores for months and years, and thereby lose all their strength. HOW TO POISON RATS. 508 How to Get Rid of Rats and Mice. A Sure Remedy.—It does not pay to try to raise rats and chicks in the same place; yet it is nearly impossible to keep the former down when farm buildings offer con- venient hiding places. Various plans have been devised for dealing with this pest, with only partial success. A good method to get rid of a few rats is to slit a piece of fresh meat and fill it with powdered glass. Rats are very fond of wheat, and we have been quite successful with this method: Take 25 cents’ worth of strychnine and dilute it with a cup of water (a quart bottle is a good article to use for this purpose). After the poison is dissolved add a few handfuls of wheat; set in a warm place, and when the wheat is swelled as much as possible scatter it in and around the rat-holes, or where the rats go. It is sure death to rats, cats, chicks or man. Be careful how you use it. A SURE CURE FOR THE EXTERMINATION OF MICE* 1. The best and most careful trapper of mice will find great difficulty in capturing the shrewder and older ones. They simply will not go into a trap. The best method for capturing those is illustrated in the above cut. Take a small box and fill it with brick or stones, and place under it a figure 4, baited with cheese, meat, or other attractive food, and as the box comes down it will destroy the sharpest and shrewdest mouse. By this method it is not difficult to keep rid of mice in any house. 2. Fill a sewing thimble with any eatable, as bread crumbs, pressed down tightly. Place the thimble under the edge of a good-sized bowl, with the open end inward. The mouse will nibble at the bread and the thimble will gradually work down and the mouse will be caught. The bowl should be put upon a loose board. The mouse can then easily be dispatched. This may seem too simple to try, but is very effective. Yard and Garden. 509 YARD AND GARDEN. How to Kill Worms on Rose Bushes.—Take a pail of water and stir in a tablespoonful of hellebore and sprinkle the bushes thoroughly. One application will generally be sufficient. Flower Seeds.—Put away garden and flower seeds in paper sacks properly labeled, then keep them away from the mice. How to Improve a Lawn.—Lawns can be kept green and thickest without the use of stable manure. City and village people wiio have a few square rods of grass usually imagine it necessary to keep the plot covered for weeks with highly-scented and ill-looking manure, when the fact is that one-half the money's worth of nitrate of soda and powdered phosphate of lime will answer better and create no nuisance. They furnish to the soil what is most needed, an alkali, phosphoric acid and nitrogen. Both of them are inodorous and show their effects immediately on their application. Flower Beds.—Don’t cut up your lawn with flower beds, for the effect will be sure to be displeasing. Leave your lawn in its restful, unbroken greenness and confine your flowers to the old-fashioned borders where they are always charming. House Plants.—Saturate the earth around house plants every day with co.fee left over from breakfast. It stim- ulates them. Plants that have a red or purple blossom will be rendered extremely brilliant in color by covering the earth in their pots with about half an inch of pulverized charcoal. A yellow flower will not be affected in any way by the use of charcoal. A Nice Little Flower Garden.—Get your bed in a nice sunny place, well spaded and full of rich stuff, and I’ll tell you six first-rate flowers. Right in the middle set a circle of woven wire as large around as you can afford ground—not more than two feet in diameter, or six feet, if you prefer. Plant sweet peas on both sides of it six inches deep and earth pressed down on top. If the diame- ter can be eight feet, plant in the middle of that a ricinus seed, or three so you will be sure of one plant; do not let more than one plant grow. This will fill all the space and stand two feet high. The woven wire must be four or five feet wide to train your peas to as they grow. Outside grow a circle of petunias. This flower is wonderfully 510 Sweet Peas. improved of late. Select the new blue-flowered and the fancy sorts, which are magnificent in the latest strains. Outside plant a ring of nasturtiums. Better take the dwarf sprts, if you do not have abundant room. This is the finest annual in existence, sweet, floriferous, and elegant. Next plant a mixed ring, made up of patcher of mignon- ette, dwarf convolvulus and verbenas. If that doesn't make you happy, nothing will. SWEET PEAS. Sweet Peas have become so universally popular that all who have the ground wish to grow their own swcit peas; and there is no reason why they should not grow them and have glorious success with them, too, if they will observe a few simple rules. First—Order your seeds from some reliable seedsmen, and not from the corner grocery, and then get them into the ground as early as possible in the spring. Select a sunny spot and run your rows from north to south, so that the morning sun can get at the roots. The soil should be moderately rich and heavy, and if you neglected in the fall to dig in a liberal dressing of manure, you must have especial care now that only that which is well rotted be used. Sow your seed about an inch apart and cover to a depth of not less than four inches. When they have peeped above the ground two inches or so, draw the earth up about them until only the tips are still showing, and later thin them out until they stand three inches apart. Where there is plenty of ground, the rows should be single and not less than four feet apart, but where econ- omy of space is a consideration the rows may be double and the seed sown in two lines, from six to twelve inches apart. The trellis for the plants to grow on should be six feet high. Wire netting is good, but no better than the cheaper bush supports of beech or birch branches. Follow these directions, and when your sweet peas begin to bloom give them plenty of water and keep every blossom picked, and you will have sweet peas that will be a joy from .Tune till September. Don’t expect sweet peas to thrive in soil too poor for any other culture, or in a sunless location. They need, as nearly as possible, a free clay loam, moderately rich and freely cultivated. Don’t sow too shallow. Plant the seeds not less than two inches deep, and, as the plants become established, How to Destroy Cabbage and Strawberry Worms. 511 bank the soil against them, repeating this two or three times throughout the season. Don’t over-feed. With a view to obtaining vigorous growth and profusion of bloom, bone, in some form, is the best fertilizer. Nitrate of soda will do for a ‘‘hurry-up’’ stimulant, should such be needed; but use it sparingly. Don’t gather the blooms grudgingly. The more you cut the longer the vine will continue to flower. Re- member, when they go to seed, sweet peas cease flowering. HOW TO DESTROY CABBAGE WORMS. The cabbage worm has been very troublesome of late years, but is easily gotten rid of. Our plan is to go over the patch in the morning and sift a little fresh Persian insect powder over the heads while the dew is on. This will kill every worm it touches in less than five minutes and it is but a short job to treat five hundred heads if a common pepper-box, such as ground pepper comes in, is used to hold the powder. One shake on a calm morning before the breeze starts up is sufficient for a head, and it can be done almost at a walk. This operation should be repeated at least once a week as long as the millers are seen flying around. The insect powder is entirely harmless and is only poisonous to insect life. Hot Water.—Hot water is also an excellent remedy. Apply at about 150 degrees Fahr. No injury to the cab- bage will result. 512 The Enemies of the Farm and Garden* How to Destroy Currant and Gooseberry Worms. Take a tablespoonful of hellebore and stir it into a pail of water, and apply to the bushes with a sprinkler. One or two applications will generally be sufficient. A little care in watching the bushes is necessary. The worms generally begin at the bottom, and are not noticed until the bush is nearly destroyed. HOW TO DESTROY PLANT-LICE. There is scarcely a tree, bush or herb that grows in our gar* dens or fields, that is not infested with some species of plant- lice. Their manner of living, and of reproduction, have at- tracted much interest. They both deposit their eggs and bring forth their young alive, a peculiarity which does not take place In any of our fourwinged insects. Their multiplication is im- mense, and were it not for their numerous enemies, all our vegetable products would be consumed as fast as they grow. Remedy. When the plant-lice get too numerous take a little flower of sulphur, and mix it with a little sawdust, and scatter it s»vej Uie olants Practical Rules for Keeping Poultry. 513 DARK BRAHMAS. PRACTICAL RULES FOR KEEPING POULTRY 1. A little glycerine applied occasionally to the combs and wattles will prevent injury by frosting. 2. A great source of contagion is the drinking troughs. Remember this if roup should make its appearance in your poultry-house. 3. In place of “tonics,” drop a nail into the drinking trough and allow it to remain there. It will supply all the “tincture of iron” required. 4. If you feed whole corn, place it in the oven and parch it occasionally and feed smoking hot. The fowls appre- ciate it in the cold, frosty weather. 5. A little linseed or oil meal given once a week in the soft feed will promote laying. This will not come under the heading of “dosing the fowls with medicine.” 6. Do not throw your table scraps into the swill barrel. Give them to the chickens. 7. One of the most important points in the keeping of ducks is to give them clean, dry quarters at night. They are very prone to leg weakness from cold, damp quarters. 8. Feed your fowls just what they will eat up clean. Fat hens or pullets are poor layers, and the latter are just what you don’t want. 9. Fowls over three years old are not, as a rule, good 514 Practical Rules for keeping Poultry. for breeders. The males are unable to property fertilize eggs for hatching, while the stock is usually weak. Four years is generally considered a “ripe old age” for a fowl. 10. Each hen, if properly kept, will lay from 200 to 250 eggs a year. 11. Liver* and intestines are an excellent food to make hens lay. 12. Keep an abundant supply of lime where the l:*r>s can easily get at it if you desire your hens to lay well. 13. Always clean the nest well and put in fresh straw before the hen begins to sit. 14. It is best in breeding to cross or mix the breeds more or less every year. It improves the flesh and gen- eral health of the fowls. 15. Pullets are better layers than old hens. Keep your stock young by disposing annually of the old broods. 16. Keep at least one rooster for every eight hens if you desire vigorous young chickens. 17. It is a good plan to change roosters every year. 18. Roosters are best at two years of age. PARTRIDGE COCHINS. DISEASES AND THEIR TREATMENTS. In North America the climate is very good for all kinds of poultry. There are very few diseases but what readily yield to judicious treatment. Practical Pules for Keeping Poultry. 515 Most of the diseases to which fowls are subject are the results of neglect, exposure or bad diet. HOW TO CURE THE CHICKEN CHOLERA. Symptoms.—The symptoms of chicken cholera are greenish droppings, prostration, and intense thirst. It should not be mistaken for indigestion. Cholera kills quickly, and this is a sure indication. Remedy.—The best remedy is to add a teaspoonful of carbolic acid to a quart of water and give no other water to drink. The remedy is not a sure cure, but is one of the best. When cholera puts in an appearance, every- thing on the place should be thoroughly cleaned and dis- infected, the remedy mentioned above being also an ex- cellent disinfectant. ANOTHER GOOD RECIPE. Yz pound madder. ]/2 pound sulphur. 2 ounces antimony. 2 ounces saltpetre. % pound cayenne pepper. Mix a tablespoonful in feed for 30 chickens. ASTHMA. Symptoms.—The fowls labor for breath, opening the beak often and for quite a time, and sometimes drops of blood appearing on the beak. Treatment.—Take the disease in hand as soon as dis- covered, keep the fowl warm, and give equal parts of sul- phur and butter mixed in fresh lard. Symptoms.—Restlessness, refusing to eat, drooping wings and excessive heat. Treatment.—Mix a little castor oil with burnt butter and give a teaspoonful three times a day. FEYER. LOSS OF FEATHERS. This disease, common to confined fowls, should not be confused with the natural process of moulting. In the diseased state no new feathers come to replace the old. Treatment.—Keep warm, and feed hemp seed and corn, Add brown sugar to the water. 516 Practical Rules for Keeping Poultry. GAPES. The Gapes is a very common ailment of poultry and domestic birds. More common among the young than the old. Cause.—The disease is caused by the presence of little red worms, in the wind-pipe, about the size of a small cambric needle. Symptoms.—Gaping for breath with beak wide open, yellow beak, tongue dry and feathers ruffled on the head and neck. Treatment.—Give a pill each morning made of equal parts of scraped garlic and horse radish, with as much cayenne pepper as will outweigh a grain of wheat; mix with fresh butter. If a good many are affected, put from five to ten drops of turpentine to a pint of meal. Treatment must be given in the early stages of the dis- ease, or all remedies will fail. HOW TO DESTROY AND KEEP RID OF HEN’S LICE. All fowls are more or less infested with lice. Fowls are sometimes so covered that the natural color of the feath- ers can not be distinguished. These loathsome vermin will not only cover the fowls, but will multiply and spread over the entire hen-house, barn, wood-shed or any other place frequented by the poultry. Poultry cannot be fattened when covered with lice. 1. Remedy.—Whitewash the hen-house frequently, white- wash all the roosting poles, etc., or run them slowly through a fire of old straw or hay. 2. Close the hen-house up tightly and burn sulphur in it. The sulphur fumes will penetrate every crevice and de- stroy the vermin. 3. Flour of sulphur may be mixed with Indian meal and water, and be fed in the proportion of one pound of sul- phur to two dozen fowls, every two days. 4. Applying grease of any kind by rubbing it among the feathers is certain death to the vermin. 5. Remove droppings daily and keep the house clean and you will not be troubled with these pests. Practical Rules for Keeping Poultry. 517 BROWN LEGHORNS. 1. A good, cool place is necessary. The temperature must be kept above the freezing point. 2. Select a good kerosene barrel and take out the head and set fire to the inside and burn it until slightly charred, then smother out the fire by turning it bottom side up. Scrape off charred parts and soak in lime-water until the smell of kero- sene is entirely removed. 3. To Make the Pickle.—Take one bushel of best fresh lime, one peck of rock-salt, and 60 gallons of clean water, (use similar proportions for smaller quantities.) Slake the lime as for making whitewash, add the rest of the water, and then the salt. Stir well two or three times the first day and then let it stand until well settled and cold. 4. Now dip off the clear fluid carefully and put it into the barrel until about one-half full. 5. Now put in the eggs, without breaking. When you have about a foot of eggs on the bottom of the barrel pour in some of the “ milkj ” pickle made by stirring up the lime and water left. It is these light, fine particles of lime settling on the the eggs and filling the pores that preserve the eggs. 6. Care should be taken not to put in too much or too little of the ‘ milky” pickle, pour in enough to cover the eggs HOW TO PICKLE EGGS. 518 nicely when settled. If not enough lime, the white of the egg will get watery, if too much it will stick on the outside like plaster, and be difficult to remove. 7. A faucet should be fitted into the barrel about six inches from the bottom, so that the pickle can be drawn off when necessary. 8. A common method for small quantities: Take a box or half barrel and first put in a layer of common salt, and then a layer of eggs, and so on, until the desired quantity is packed. Practical Rules far Keeping Poultry. u Poultry Raisers’ Egg Food Powder.** Red pepper powdered, 2 ounces, Allspice powdered, 4 ounces. Ginger powdered, 6 ounces. Mix them by sifting. 1 tablespoonful to be mixed with every pound of food, and fed 2 or 3 times a week. Also feed chopped-up fresh meat. (to make hens lay eggs.) FOR SCALY LEGS Apply a little kerosene oil once a week. Be careful not to get on too much, or it will blister and injure. Practical Rules for Keeping Poultry. 519 WHAT TO FEED. 1. Dry food is best for chickens. 2. Burying grain usually does away with idle hens. 3. Healthy fowls pick up their food quickly and relish it. 4. When it can be done, it pays to grind bone for poultry. 5. Fowls having a good range gather a good variety of food. 6. The morning feed should be warm and fed as early as possible. 7. With poultry, as with everything else, good feeding always pays. 8. Stale bread soaked in milk makes a good feed for young poultry. 9. Feeding soft feed exclusively is almost certain to in- duce disease. 10. The true secret of profitable breeds is in the food and care given them. 11. Cooked corn meal is much better than raw to feed to young poultry. 12. Care and cleanliness in feeding fowls will be richly repaid in better health and thrift. 13. Ducks will eat all sorts of coarse food, such as cab- bage, chopped turnips, etc., and do well on it, and while they are voracious eaters, they can be fed very cheaply. 14. When turkeys have been kept growing from the start as they should, three weeks of good feeding is all that is necessary to put in a good condition for market. 15. Turnips, beets, carrot nd the cabbage that has failed to head up properly can be used to a good advantage in feeding poultry during the winter. Better results can always be secured if the fowls can have something green during the winter, or something that will in an emergency take its place, and any one of these things can be used to a good advantage. POULTRY POINTERS. 1. Hens will lay as well when not in company with males as with them, and the eggs will keep twice as long. 2. Be careful to lay in a good supply of dry road dust early in the season for use during the coming winter. Do not put it off until the last moment, but attend to it at the first opportunity. 3. To make poultry pay well, there are some things which must be understood. You must keep in view your 520 Practical Rules for Keeping Poultry. object in breeding, whether it be for eggs or for table; you must know how to breed and select the best birds suited for your purpose; you must keep your eyes wide open in order to sell your produce to the best advantage. Follow these principles steadily, and you will make poultry pay. 4. There is but one sure method of cleaning earth floors, and that is to remove the top soil to the depth of four inches and add clean earth in its place. This must be done every summer, fall and spring; the floor should be kept well covered with litter, leaves being best for that pur- pose. During the summer air-slacked lime should be ap- plied once a week, thus destroying the germs of any disease that may be present. It will lessen the liability of loss. 5. A market report gives quotations on eggs that are described as “Western dirties.” It is a commentary upon the habits of certain farmers that their careless methods have to be branded in the market reports. 6. If when an egg became dirty it was an impossibility to clean it the matter would be different, but all that is re- quired is a little warm water and a little time. 7. It was also noteworthy that while fresh clean eggs were quoted by the dozen, and at a good price, yet the “Western dirties” were quoted by the case. The price was too low to bother with giving it for a single dozen. But such things have their bright side. 8. Dirty eggs make an increased market for clean eggs. If everyone sent his eggs to market in good condition there would be only one grade, and the price of that would be lower than it is now. So the man who employs careless methods, whether it be in the egg business or in the dairy business, helps along his neighbor who takes pains. 9. If you want to help along your neighbor send your eggs to market without washing ,and your butter in such shape that it will deserve to be classed as axle grease. 10. Peas and beans are both good egg foods, and where there is a supply of either they should be boiled and fed to the fowls. 11. Sell some of the corn you were going to feed your chickens and buy oil meal with the money. It will be a profitable trade. 12. Fowls like a variety of food. Give them a cabbage head to pick at or some chopped turnips, beets or pota- toes. Practical Rules for Keeping Poultry. 521 13. Keep the ducks and geese well fed during the winter and they will begin to lay earlier in the spring for it. 14. No farmer expects his cattle or swine to do well if they run at large, and most farmers know that to allow this is a waste of feed, but a good many seem to forget that the same rule applies to fowls. They must be well kept or they will not pay for their keeping. 15. A good morning feed for a cold snap is corn parched in the oven of the kitchen stove until it is charred black on the outside. Feed this as warm as it can be held in the hand without burning. A crop full of this hot corn warms a chicken clear through. 16. Whatever other animals can bear, fowls must have a well drained location and a south exposure. A stone foun- dation put in a trench, not above the ground, will keep out rats. A double wall, with an air chamber, gives the warm- est kind of building. It is less important whether plaster or ceiling be used inside than that the air chamber be small and that there shall be plenty of ventilation. Ventilating tubes can be closed during cold weather, but a sufficient number of tubes are needed to thoroughly change the air when thaws and dampness come. 17. The equivalent of five pecks of corn will keep a hen a year. If this year’s rations are made up of two pecks of wheat, two pecks of oats and one peck of corn, together with what bugs and insects the hen can pick up about the farm, she will do her best. The man who feeds his chickens with a scoop shovel will not be boasting about the number of eggs he gets. A COMPLETE MEDICAL DICTIONARY. Abdomen—The lower front part of the body. Abnormal—Unhealthy, unnatural. Abortion—A premature birth, or miscarriage. Abrasion—Bruising and conse- quent rubbing off of the skin. Abscess—A cavity containing pns. Acetate — A salt prepared with acetic acid. Acidity—Sourness. Aconite—Aconitum Napellus; Monk’s Hood. Acrid—Irritating, biting. Adipose-Fatty. Adult—Person of full growth. Albumen—Constituting the chief part of the white of eggs. Aliment—Any kind of food. Alimentary Canal—The entire passage through which food passes; the whole intestines from mouth to anus. Alterative—Medicines which will gradually restore healthy action. Alteratives change in some un- explained way the conditions and functions of organs. Amenorrhea—Absence of menses. Anesthetics — Medicines depriv- ing of sensation and suffering. Anemia—An impoverished state of blood. Bloodlessness. Anodyne—A medicine which will allay pain. Anodynes allay or diminish pain. Antacids-Remedies for acidity of the stomach. Antelmintics kill or expel worms. Antidote — A medicine used to counteract poison. Antiphlogistic — Remedy for Fever and Inflammation. Antiperiodics obviate the return of a paroxysm in periodic dis- eases. Antiscorbutic — A remedy for scurvy. Antiseptics prevent, arrest or re- tard putrefaction. AntisialagOgue—Remedy for sal- ivation. Antispasmodics prevent or allay cramps. Antisyphilitic—Remedy for ven- ereal diseases. Anus—Circular opening or oatlet of the bowels. Aperient—A gentle laxative or purgative, Aperients pen My open the bowels. Aphtha — Thrush ; infant’s sore mouth. Aqua—Water. Aqua Ammonia—Water of am- monia. Aromatic — Spicy and fragrant drugs, used to prevent griping of drastic purgatives. Aromatics—Strong-smelling stim- ulants which dispel wind and allay pain. Arsenic — A metal, commonly called ratsbane, Astringents cause contraction of vital structures; used in diare- rhea, whites, etc. Auscultation-Act of listening to sounds in any part of the body. Bacteria—Infusoria; microscop- ical insects, supposed to cause many diseases. Balm — Aromatic and fragrant medicine, usually an ointment. Balsam—Resinous substances, pos- sessing healing properties. Basilicon—An ointment contain- ing wax, resin, etc. Belladonna—Name of the plant, night shade. Bergamot—Oil extracted from the citrus bergamia. Benzoin - Balsamic resin from sty- rax benzoin. Bile—A secretion from the liver. Bilious—An undue amount of bile. Bolus—A large pill. Bronchia—Branches of the wind- pipe. Bronchitis—Inflammation of the bronchia] tubes, which lead into the lunge. Butyric Acid—An acid obtained from butter. Calamus—Sweet flag. Calcareous Deposit — Stone or gravel found in the bladder, gall ducts, kidney, etc. Calenduline — Mixture of calen- dula and cosmoline. Callous—A hard bony substance or growth. Capillaries—Hair-like vessels for conveying the blood from tho ar- teries to the veins. Capsicum—Cayenne pepper. Carminatives—Warming stimu- lants (Aromatics), 522 Medical Dictionary. 523 Catarrh—Flow of mucus from the nose or other parts of the body. Cathartic—A drug that increases the action of the bowels. Cathartics freely open the bowels. Catheter -Tube for emptying the bladder. Caustic—A corroding or destroying substance, as nitrate of silver, potash, etc. Cauterize—To burn a diseased or injured part. Cellular—Composed of cells. Cervix—Neck. Cholagogues increase the secre- tion of bile. Chronic—Of long standing. Citric Acid—Acid made from lemons. Cohosh—Black snake root. Squaw root. Collapse—A sudden failing of the vital powers. Coma—Stupor. Lethargy. Condiment—That which gives rel- ish to food. Congestion — Over - fullness of blood vessels. Contagious —Disease that may be given to another by contact. Constipation — Costiveness. Contusion—A bruise. Convalescence—Improvement in health- Corrosive—Eating away. Cuticle—The outer or first portion of the skin, which consists of three coats. Datura Stramonium — Thorn- apple, jimson, etc. Decoction—Preparation made by boiling. Defecation—To go to stool. Demulcent—Mucilaginous, as flax seed and gum arabic. Demulcents sheathe and protect irritated surfaces. Dentition—Act or process of cut- ting teeth. Dentifrice — A preparation to cleanse the teeth. Detergents—Cleansing medicines, as laxatives and purgatives. Diagnosis—The art of discriminat- ing disease. Diaphoretics —Medicines which aid or produce perspiration. Diaphoretics cause perspiration. Diaphragm—Midriff. Diarrhoea-Looseness of the bowels. Dietetics—Relating to diet or food. Diluent—A substance that dilutes or thins liquid. Diluted—Reduced with water, as dilute alcohol, half alcohol and half water. Diphtheria — A malignant mem- branous disease of the throat. Discutient—A medicine which will scatter or drive away tumors. Discutients dispel enlargements. Disinfectants destroy infecting matter. Diuretic—Causing increased dis- charge of urine. Diuretics increase the secretion of urine. Dorsal—Having reference to the back. Douche—A dash or stream upon any part. Drachm—60grains, a teaspoonful. Duodenum—The first part of the small intestines. Dyspepsia—Difficult digestion. Dysuria—Difficult or painful uri- nation. Ebullition—Boiling. Ecbolics cause contraction of the womb. Eclectic — The act of choosing, selecting. Eclectic Physician — One who professes to be liberal in views and independent of medical schools. Effervesce—To foam. Effete—Worn out, waste matter. Efflorescence—Redness of the gen- eral surface; eruption. Electuary—Medicine prepared in the consistence of honey. Elixir—A tincture prepared with more than one article. Emetic—Medicines which produce emesis, vomiting. Emetics are medicines which cause vomiting. Emmenagogue—Remedy that pro- motes the menstrual discharge. Emulsion — Mucilage from emol- lients. Enceinte—Pregnant. Enema—An injection into the rec- tum. Ennui — Lassitude, dullness rsf spirit, disgust of condition, etc. Enteritis — Inflammation of the intestines. Epidermis—Outer skin. Epilepsy—Convulsions, fits, with loss of sense for the time, and foaming at the mouth. Epistaxis—Nose-bleed. Ergot—Smut of rye. A poisonous fungous growth. Eructation—Raising wind from the stomach, belching. Eruption—Pimples or blotches on skin or postules from small-pox. Escbarotic—That which will de- stroy the flesh. Ether—A volatile fluid. Eustachian Tube—A tube leading from behind the soft palate to the drum of the ear. Evacuation—The act of discharg- ing by stool. Evaporation — Conversion of a liquid into vapor. Exacerbation—Violent increase in disease. Exanthemata—Rash or eruption on the skin, as in small-pox, scar- let fever, measles, etc. Excoriation—A chafing or abra- sion of the skin. Excrement—The feces, that which passes by stool. Excrescence-An unnatural growth Exhalent—Giving off fumes. Expectorant—Tending to produce free d ischarges from the lungs or throat. Expectorants increase the secre- tions from the air tubes. Excision—The cutting out, or cut- ting off any part. Extremity—Applied to the arms aDd legs. Extirpation — The complete re- moval of a part. Extract—To take out, as a tooth, to extract a ball or any foreign substance from a wound. Extravasation—A collection of a fluid in a cavity, or under the skin, outside of its proper vessels. Faeces—Discharge from the bow- els. Fallopian Tubes—Tubes from ovaries to uterus. Oviducts. Farina—Meal or flour from vege- tables. Fauces—The upper part of the throat. Febrile—Having reference to fever. Febrifuge — Medicines to drive away fever, producing perspira- tion. Febrifuges counteract fever — lower temperature. Feces—Discharge from the bowels. Felon—A deep abscess of the finger. Femur—The thigh bone. Femoral—Relating to the thigh. Ferment—To effervesce, to work, as emptyings, beer, wine, cider, etc, 524 Medical Dictionary. Fermentation — The process by which the above work of ferment- ing is carried on by nature or art. Ferrum—Iron. Ferri Limatura — Iron filings, very valuable in female debility and for males of weak habit of body. Fetal—Pertaining to the fetus or child in the womb. Fetus—Child in the womb after the fifth month. Fibre—A very small thread-like substance of animal or vegetable matter. Fibula—The smallest bone of the leg below the knee. Filter—To strain through paper, made for that purpose. Fistula -An ulcer having a sinuous external opening. Flaccid—Flabby, soft, relaxed. Flatulence—Gas in the stomach or bowels. Flatus—Collection of wind or gas in the stomach or bowels. Flooding—Uterine hemorrhage. Fluor—An increased discharge, a flowing, flux. Fluor Albus—White flow, leucor- rhea. whites, etc. Fluoric Acid —A fluid obtained from the fluor spar cut with sul- phuric acid. Flux—Diarrhea, or other excessive discharges. Formula—Medical prescription. Fumigate—To smoke a room, or any article needing to be cleansed. Function—The particular action of an organ, as the functions of the stomach, liver, lungs, etc. Fundament—The anus. Fundus—Body. Fungus—Spongy flesh in wounds, proud flesh, or a soft cancer. Fusion—The act of melting by heat. Calbanum—A resinous gum from a genus of plants. Galipot—A glazed jar, used for putting up gummy extracts or ointments. Gall-Bile. Galla -The gall-nut,an excrescence found upon the oak. Gall Bladder—A bag which re- ceives the gall, or bile, through ducts, from the liver, delivering it to the stomach. Gallic Acid—An acid from the nut- gall. Gall Stones—Hard, biliary concre- tions found in the gall bladder. Galvanic —Having reference to galvanism. Gamboge —A drastic purgative, unless combined with aromatics. Ganglion—A knot, or lump on ten- dons, ligaments, or nerves. Gangrene—The first stage of mor- tification. Gaseous—Having the nature of gas. Gastric—Of or belonging to the stomach. Gastric Juice —Secretion of the stomach. Gastritis — Inflammation of the stomach. Gastrodynia—Pain in the stom- ach. sometimes with spasm. Gelatine—Isinglass. Gelatinous—Like jelly. Genitals — Belonging to genera- tion ; the sexual organs. Gentian—A European root, pos- sessing tonic properties. Genu—The knee. Genuflexion—Act of bending the knee. Genus—Family of plants, a group, all of a class or nature. Germ—The vital principle, or life- sp&rki Gestation —Period of growth of child in the womb. Gleet—Chronic gonorrhea. Globules—Small, round particles, having special reference to par- ticles of the red part of the blood. Glossa—The tongue. Glossarist—A writer of glosses or comments. Glossitis — Inflammation of the tongue. Glottis—The opening of the wind- pipe, at the root of the tongue, larynx, covered by the epiglottis. Gluten—V egetable fibrine, existing in farinaceous grains. Glutton—One who eats excessively. Gonorrhea —An infections dis- charge from the genital organs. Gout—Painful inflammation of the joints, especially those of the toes, or of the fingers. Granule — A small particle of healthy matter, not pus. Granulation — Healing up of an ulcer or wound, by filling up with healthy matter. Gravel—Crystalline, sand-like par- ticles in the urine. Griping —Grinding pain in the stomach, or bowels. Gustatory—Pertaining to taste. Gutta Percha —Dried juice of a genus of trees (Isonandra gutta). Medical Dictionary. Guttural—Relating to the throat. Gymnasium—A place for sportive exercise. Gypsum—Sulphate of lime, more commonly called plaster of Paris. Hectic—The fever caused by irri- tation. Hema—Blood, prefixed to other words. Hematemesis—Vomiting of blood. Hematuria—Hemorrhage from the bladder, or urinary passages. Hemoptysis — Hemorrhage from the lungs. Literally, spitting of blood. Hemorrhoids — Piles. Tumors in and about the anus. Hereditary— Transmitted from parents. Hernia—Rupture, which permits a part of the bowels to protrude. Herpes—Disease of the skin. Tetter. Hiera Picra—A medicine contain- ing aloes and canella. Humeral—Pertaining to the arm. Humerus—The single bone of the upper arm. Humors—The fluids of the body, excluding the blood. Hydragogues — Medicines which remove water from the system; used in dropsy. Hydrargyrum—Metallic mercury, quicksilver. Hydrastis —Golden seal, yellow root. Hydrocyanic Acid—Prussic acid; nothing more poisonous. Hydrofluoric Acid—Same as flu- oric acid. Hygeia—Health. Hygiene —The art of preserving health. Hypoglottis —Under part of the tongue. Hysteria — A nervous affection, marked by alternate fits of laugh- ing and crying, with a sensation of strangulation. Hysteritis—Inflammation of the uterus. Ichor—An acrid, biting, watery discharge from ulcers or wounds. Icterus—Jaundice, a bilious dis- ease, which shows yellowness of the eyes and skin. Icterus Albus—Chlorosis, whites, etc. Ignition—Set on fire, from state of being Ignis (fire). Ilieus —Colic in the small intes- tines. 525 526 Iliac—Situated near the flank. Iliac Region—Sides of the abdo- men between the ribs and the thighs. Imbecile—One weak of mind. Imbibe—To absorb; to drink. Imbricate—To overlap, as tiles on a house. Immobile-Immovable,as stiff joints Imperforate — Without a natural opsning. Impervious—Closed against water. Impotence—Sterility; inability to produce. Impregnation—The act of repro- ducing. Incision—The cutting in with in- struments. Incontinence —Inability to hold the natural excretions. Incubation—The hatching of eggs; slow development of disease. Indication — That which shows what ought to be done by phy- sician. Indigenous —Peculiar to a coun- try, or to a small section of coun- try ; applied to a disease, plants, etc. Indolent—Slow in progress; ap- plied to ulcers and tumors, which are slow, with but little or no pain. Induration —Hardening of any part of the system by disease. Infectious — Communicable from one to another, as disease. Infirmary—Place where medicines are distributed gratuitously to the poor. Inflammation—Disease, attended with heat, redness, swelling, ten- derness, and often with throbbing. Inflatus—Collection of wind or gas, as in the stomach, bowels, etc. Influenza—A disease affecting the nostrils, throat, etc.; of a catar- rhal nature. Infusion —Medicines prepared by steeping in water, without boil ing. Infusoria—Microscopical animals. Inguinal—Belonging to the groin. Ingredient—One article of a com- pound mixture. Inhalation—Act of drawing in the breath. Injection—Any preparation intro- duced into the rectum, or other cavity, by syringe. Insanity — Derangement of the mind. Introversion—State of being turn- ed inward. Inspiration—The act of drawing in the breath. Medical Dictionary. Inspissation—Thickening, fay boil- ing, to make wh at is called the con- centrated extracts. Instinct—An involuntary action, as closing the eyelids, breathing, etc.; natural perception of ani- mals. Insomnia—Sleeplessness. Integument—A covering, the skin. Intercostal—Between the ribs. Intermission—Time between par- oxysms of fever, or other disease. Intermittent Fever—Fever which comes on at regular periods. Interosseous—Between the bones. Interval—The time between par- oxysms of periodical diseases, as ague, etc. Intestines—Contents of the abdo- men. Inversio Uteri—Inversion of the uterus. Inversion—Turning inside out. Irreducible —Applied to hernia, and to joints which have been put out, and cannot be put back to their place. Ischuria —Inability to pass the urine. Issue — Sore, made as a counter- irritant, to draw irritation from a diseased part. Itch—Scabies. A catching erup- tion of the skin, accompanied fay severe itching. Itis—An addition to a word, denot- ing inflammation, pleuritis, pleu- risy, etc. Ivory Black—Animal charcoal. Jaundice—A disease caused by the inactivity of the liver, or ducts, leading from it. Jesuits’ Bark—First name of Peru- vian bark, from its having been discovered by the Jesuit mission- aries. Jugular—Belonging to the throat. Jujube—A fruit, growing in South- ern Europe, something like a plum ; used in coughs. Kali —Potash. Kelp—Ashes of sea-weed. |_ahia—Lips. Labia Pudendi—Lips or sides of the vulva. Labial—Of or belonging to the lips. Laboratory—A place of chemical experiments or operations. Lancinating—Sharp, piercing, as lancinating pains. Medical Dictionary, 527 Laryngeal—Of the larynx. Laryngitis—Inflammation of the throat. Larynx—The upper part of the throat. Latent—Hidden, as latent heat. See the remarks connected with steam boiler explosion. Lassitude—Weakness, a feeling of languor. Laxative—Remedy increasing ac- tion of the bowels. Leptandrin—Active principle ex- tracted from the leptandria vir- ginica, black root, Culver’s physic. Leucorrhea—Fluor albus, whites, chlorosis, etc. Ligature — A thread of silk or other substance, to tie arteries, etc. Lingua—The tongue. Lithontriptic — A medicine re- ported to dissolve gravel or stone in the bladder. Lithotomy—The operation of cut- ting, to take out stone of the bladder. Livid-Dark colored,black and blue. Loins—Lower part of the back. Lotion—A preparation to wash a sore. Lubricate—To soften with oil, or to moisten with fluid. Lumbago — Rheumatism of the loins. Lute—A paste with which to close chemical retorts; the casein, curd of milk, is used for that purpose. Lymph—A thin, colorless fluid car- ried in small vein-like vessels, called lymphatics. Mai —Bad; malpractice, bad prac- tice, not according to science. Malformation — Irregular, unnat- ural formation. Malaria—Bad gases, causing dis- ease, supposed to arise from de- caying vegetable matter, also the disease itself. Malignant—A disease of a very serious character. Mamma—The female breast, which is composed of glands that secrete the milk. Mastication—The act of chewing. Masturbation — Excitement, by the hand, of the genital organs. Maturity — Ripeness, having ar- rived at adult age, beyond further growth. Materia — Matter, healthy sub- stance. Materia Medica—The science of medicine, and the medical com- binations. Maturation — The formation of pus. The act of maturing. Meconium—The first passage of babes afterbirth. Medicated—Having medicine in its composition. Membrane—A thin, skin-like lin- ing or covering. Metritis — Inflammation of the womb. Medicinal—Having medical prop- erties. Medullary-Like marrow,brainlike Menstruation—Monthly flow. Median—The middle. Mellifluous — Flowing as with honey, sweet, delicious. Menorrhagia—Profuse menstrua- tion. Micturition—Urinating, passing the urine. Midwifery — Art of assisting at child-birth. Miscible—Capable of being mixed. Minimum — The smallest, the smallest dose, the opposite o f maximum. Morbid—Unhealthy. Morbus—A disease; hence cholera morbus, a disease of the bowels. Mucus—Fluid secreted by mucous membranes. Muriatic—Having reference to sea salt. Muriatic Acid — Acid prepared from common salt, often called hydrochloric acid. Muscle—Bundles of fibres, produc- ing motion in animals. Muscular — Having reference to the muscles, strongly built. Myrrh—A resinous gum. Narcotic—Stupefying, producing sleep. Narcotics allay pain and produce sleep. Nasal—Of the nose. Nausea—Sickness of the stomach. Nauseant — That which produces nausea. Navel—Center of the abdomen. Necrosis—Death of a bone. Nephritis — Inflammation of the kidneys. Nervine—That which will allay, or soothe nervous excitement. Nervous—Easily excited. Neuralgia—Pain in nerves. NiSUS—Effort, attempt, to expel anything from body. 528 Medical Dictionary. Nitrate — Nitric acid combined with alkalies or alkaline salts. Nitre—Saltpeter. Nocturnal — Occurring i n t h e night. Nosology — The classification o f diseases. Nostrum—A quack preparation, usually of the patent order. Nudus—Nude, without clothing. Nueleolus — A central granule or spot within a nucleus. Nutrition—Nourishment. Obesity — Corpulence, excess of fat, or flesh. Obstetrics—The science of mid- wifery. Ochre—An ore of iron. Oculist—An eye doctor. Oculus—The eye. (Esophagus — The tube leading from the throat to the stomach. Oleaginous—Oily. Omentum — The caul, peritoneal covering of the intestines. Ophthalmia—Disease of the eye, inflammation of the eye. Ophthalmos—The eye. Optic Nerve—The nerve which en- ters the back part of the eye. Organic — Pertaining to produce by organs. Organized—Furnished with life. Orgasm—The closing excitement of sexual connection. Orifice—An opening. Os — Mouth as of the womb, or uterus. Osseous—Bony. Ossification—Formation of bone; from os, a bone. Ostalgia—Pain in the bone. Osteoma—Tumor of a bone. Ostitis—Inflammation of a bone. Otorrhea — Discharge from the ear. Oviparous—Birds, or any animals that produce their young from eggs or by eggs. Ovum—An egg. Oxalic Acid—An acid found in sor- rel, very poisonous. Oxide—A combination of oxygen with a metal or other substance. Oxygen-One of the elements con- tained in the air and water. Ozena—Fetid ulcer in the nose, with very fetid discharge. Ozone — Oxygen in the nascent state, or with its chemical activ- ity otherwise intensified (dyna- mized). Pabulum—Food; aliment. Palliative—Affording relief only. Palpitation — Unhealthy, or un- natural beating of the heart. Panacea—Remedy for all diseases. Paralysis—Loss of motion; numb palsy. Paroxysm—An increased fit of dis- ease. occurring at certain periods. Parturients—(Ecbolics). Parturition—Child-birth. Partus — Labor; the young when brought forth. Pathological—Morbid, diseased. Pectoral—Pertaining to the breast. Pediluvium—A foot-bath. Pendulous—Hanging down. Pepsin — A peculiar substance in the stomach, which aids diges- tion. Peptic—Digestive; promoting di- gestion. Percolation—The process of run- ning, or drawing a liquid through some substance. Pericardium—Sac containing the heart. Pericarditis—Inflammation of the pericardium. Perineal—Relating to the region of the perineum. Periodicity—Returning at a cer- tain time. Periosteum—The membrane which covers all bones. Peristaltic—The peculiar worm- like movement of the intestines. Peritonitis—Inflammation of lin- ing membrane of bowels. Perturbation—Disturbance. Perversion—An unhealthy change; a change from its proper or nat- ural course. Pessary—That which will support or hold up the womb in pro- lapsus. Phagedenic — Eating and fast spreading, as an ulcer. Pharmacy—The art of combining and preparing medicines. Phlegm — Mucus from the bron- chial tubes and throat. Phlogistic—Tending to inflamma- tion. Phosphate — Phosphoric acid in combination with bases, as phos- phate of iron, phosphate of lime, etc. Phosphorus—An inflammable and luminous substance, prepared from bones. Phthisis — A wasting; consump- tion. Medical Dictionary, 529 Piles—Tumors at or in the anus; sometimes protruding. Piperine — The active principle prepared from black pepper, con- sidered valuable in ague. Placebo—A remedy to gratify the patient. Placenta—After-birth. Plethora — Over- fuline ss; if healthy, causing obesity, corpu- Plethoric—Full of blood. Fleshy. Pleura—The serous membrane cov- ering the lungs, and folded upon the sides. Pleuritis — Inflammation of the pleura; pleurisy. Pneumonia—Inflammation of the lungs. Podophyllin -The active principle made from the podophyllum pel- tatum, mandrake root. Potassium—The basis of potash. It is a metal. Potus—A drink; hence, potion, a medicated drink. Predisposition—A tendency to a certain disease. Pregnancy—The condition of be- ing with child. Prognosis — The art of knowing how a disease will terminate. Prolapsus—A falling. Prolapsus Uteri — Falling of the uterus. Pruritis—A skin trouble causing intense itching. Prussiate—A salt formed by a base with prussic acid. Prussic Acid—Hydrocyanic acid; one of, or the most virulent poison in existence. Psora—The itch. Puberty—Full growth; mature age. Pubes — The prominence of the lower front part of the body in females. Pudendum—The organs of genera- tion. Puerperal—Belonging to or conse- quent on child-birth. Pulmonitis—Inflammation of the lung or lungs. Pulmonary—Relating to the lungs, as pulmonary balsam, pulmonic wafers, etc. Pupil—The dark circle in the eye. Purgative—A cathartic. Pus—Matter discharged by sores, abscesses, etc. Pustule—A slight elevation, hav- ing pus. Putrefaction—Decomposition by rotting. OJ Putrid—Rotten; decomposed. Puerperal—Belonging to or conse- quent upon child-birth. Pyemia—Poisoning by absorption of pus. Quassia—A bitter tonic; the chips of the wood are used. Rachitis—Rickets, bending of the spine, and sometimes the long bones of the limbs; may be also connected with enlargement of the head, etc. Radius—One of the bones of the forearm. Radix—A root. Ramus—A branch. Ramification—The act of branch- ing. Rancidity—State of being rancid, stale; applied to oil, fat, butter, etc. Rash—A redness of the skin in patches. Ratsbane — Arsenious acid; ar- senic. Recession — Striking in of the blood, or disease going to the in- ternal organs. Rectum—The lower portion of the intestines. Refrigerant—Cooling as of medi- cine or drink. Regimen—Regulation of diet and habits. Relapse — Recurrence of disease after an improved appearance. Relaxation—Losing the healthy tone of any part, or the whole sys- tem. Reproduction—Generation; pro- creation. Respiration—The act of breath- ing, including both inspiration and expiration. Retching—An effort to vomit. Retention—Delay of the natural passage of the urine or feces. Revulsion—The drawing away of disease, as by busters, irritating plasters, etc. Rheumatism — Inflammation of the fibrous tissues, mostly con- fined to the large joints. Rochelle Salts—A chemical mix- ture of tartrate of potash and soda. Rubefacients — Medicines which cause redness of the skin, as mus- tard, radish leaves, etc. Rupture—Hernia; by some called a breach. 530 Medical Dictionary. Styptic—Having the power to stop bleeding. Sudor —Sweat; hence, sudorific, inducing sweat. Sudorifics—(Diaphoretics). Sulphate — A chemical combina- tion of a base with sulphuric acid. Sulphuric Acid—Oil of vitriol. Suppuration—The process of in- flammation, by which pus is formed. Symptom—A sign of a disease. Syncope—Swooning; fainting. Tonics gradually and permanently improve digestion and nutrition. Tannic Acid—An acid obtained from oak bark ; an astringent. Tartaric Acid — An acid from cream of tartar, found in grapes. Tenesmus—Difficulty and pain at stool, with a desire to go to stool often. Therapeutics — Branch of medi- cine. Relating to a knowledge of treating disease. Thorax—The chest. Tibia—The large bone of the lower leg, shinbone. Tonic—A medicine which increases the strength of the system. _ Tonsils—Glands on each side of the throat. Trachea—The windpipe. Translation—The act of transfer- ring disease to some other part. Triturate—To rub into a powder. Tumor—A morbid enlargement of a part. Ureter—Duct leading from the kidney to the bladder. Urethra—Duct leading out from the bladder. Uterus—The womb. Vagina —The passage from the womb to the vulva. Vermifuges kill and expel worms. Virus—Contagious poison. Vulva — External opening of the female genitals. Saccharine—Having the proper- ties of sugar. Saliva — The secretion of the mouth, spittle. Salt—A compound of an acid with a base. Saltpeter—Nitrate of potash. Salubrious—Favorable to health. Sanative—Curative, healing. Sanguineous — Bloody; sanguin- eous discharge, as bloody-flux. Santonine—A powder obtained from worm-seed. Sarcoma—A fleshy tumor, gener- ally of a cancerous nature. Scabies—The itch. Scirrhus—A hard tumor, generally of a cancerous nature. Scrofula—A constitutional tend- ency to disease of the glands, par- ticularly of the neck. Scrotum—The sac which encloses the testicles. Sedative — Depressing, the oppo- site of stimulating. Sedatives depress nervous power or lower circulation. Sialogogues increase the flow of saliva. Slough—Death of a part, allowing it to come out from the healthy part. . . Snake Root—Common or Virginia snake-root; but black snake-root is the black cohosh. Soporifics induce sleep. Spasm—Cramp or convulsion. Specific—A remedy having a uni- form special action. Sperm—Seminal fluid, now more often called the semen, seed. Spina—The backbone; hence spine. Stimulant—A medicine calculated to excite an increased and healthy action. Stimulants temporarily excite the nervous or circulatory system. Stitch—A spasmodic pain. Stomatitis—Inflammation of the mouth. Strangulation—The state of chok- ing; also applied to hernia, which cannot be reduced. ALPHABETICAL INDEX. A Page. Accidents and emergencies... 88 Advice to cooks 404 Advice to weary women 41 Ague 180 Ailing child 230 Air contamination 82 Airing the sleeping room 346 Air, pure 33 Alcohol, effects of 185 Almond Meal 264 Alopecia 180 Alum, medical qualities. .116, 236 American Golden Rod Ill American Poplar 113 Amusements 318 Angel of the home 25 Animals we drink in water.. 86 Ants, how to destroy ...505, 506 Apoplexy 163, 180 Appetite, loss of 180 Apple Butter 471 Apple Snow 482 Arrangement, gift of 28 Arrow Root 208 Art of breathing 38 Art of cooking 400 Art of happy living 27 As I grow old 56 Asthma 135, 136, 180 Asthma (see Lobelia) 120 Asthma (see Saltpetre) 124 Autumn Leaves 344 B Bad Breath 163, 268 Baking Soda, medicinal 123 Bandages, different kinds ... 103 Barb Wire Cuts 96 Barber’s Itch 180 Bath, Morning 62, 66 Baths, different kinds..67, 69, 70 Bathing 63 Bathing, rules for 68 Beautiful Form, to acquire.. 252 Beautiful Women 64 Beauty 250 •Beauty Evanescent 253 Beauty in the Bath 64 Bed Bugs, how to get rid of. 502 Bed Hammock for Sick 203 Page. Bed Room, care of 346 Bed Sores 180 Bed Wetting 243 Beef, how to pickle 409 Beef Tea 475 Be Good to Yourself 56 Beneath the Finger N ails 74 Benefit of Poultices 100 Bicycle Exercise 55 Bilious Attacks 151, 180 Biliousness (see Dandelion).. 115 Bills of Fare 483 Black Elder, medicinal 114 Blackheads 258, 261 Blacking for Boots and Shoes 394 Bladder, catarrh of 180 Bladder, inflammation of (see Sassafras) 122 Bleeding, how to stop 88 Bleeding (see Alum) 116 Blues, cure for 51 Boils, cure for 104, 181 Boneset, medicinal 116 Books and Music 331 Borax, antiseptic, etc 111 Borax, ruinous to kidneys ... 112 Borax, use in kitchen 366 Boston Brown Bread 479 Bottle Feeding 225 Bowels, disorder of (see Flax- seed) 118 Bowels, disorder of (see Lime) 120 Bowels, inflammation of. .181, 223 Bowel Trouble 234 Brass, how to keep clean, 368, 369 Bread 434 Breakfast Cakes 436 Breathing, art of 38 Breathing, deep 38 Breathing, systematic 39 Bright’s Disease 148 Broken Bones 96 Bronchitis 181 Braises and Sprains, 104,106,181, 197 Builders’ Rules 378 Bunions, how to cure 290 Burdock 114 Burns 94, 95 Burns (see Black Elder) 114 Burns (see Glycerine) 113 Burns (see Kerosene) 119 Business Men 60, 61 531 Page. Buttermilk 475 Buzzing in Ears 181 C Cabbage Worms, how to de- stroy 511 Cake-baking Rules 437 Cakes, how to make 438 Camphor, medicinal 114 Canaries, disease and cure.. 382 Canaries, how to raise 3S2 Cancers 157, 181 Cancer (see Red Clover) 110 Candies, how to make 486 Candies, homemade best 486 Canker of Mouth 181 Canned Fruits, caution for... 467 Canning B'ruits 467 Carbuncles 106, 233 Carpet Cleaning Mixture 377 Carpet Bugs, how to extermi- nate 498 Carpets, how to clean 376, 377 Carpet Sponging 376 Car Sickness 361 Catarrh Cure 141, 181 Catnip 115 Catsup 429 Cayenne Pepper, Condiment... 115 Cayenne Pepper, Medicine 115 Chapped Hands 269, 271 Charcoal 357 Charity 52 Cheerfulness and Health, 238,254,331 Cheerfulness, crowning grace 331 Chicken Broth 476 Chicken Cholera 515 Chicken Pox 181, 241 Chilblains, how to cure 289 Children, diseases of 229 Children, healthy, vigorous and beautiful 227 Children, training 331 Chill and Fever (see Boneset) 116 Chinese Doctors 177 Choking 94 Cholera Morbus 164 Cholera of Children (see Peppermint) 122 Chorea 181 Cigarette Smoking 189, 190 Cinnamon 115 Cleanliness 60, 81 Clothes, how to take measure for 385, 386 Clothes Moths, how to destroy 499 Clover Tea Ill Coal Gas Suffocation 94 Coffee 45, 433 532 Alphabetical hidex. Page. Coffee Cake 435, 441 Cold Air 36 Cold Cream 264 Cold Dinners 485 Cold 290 Cold, how to cure 141 Cold in Chest 181 Cold in the Head 145, 181 Colds and Fever 36 Colds (see Camphor) 114 Colds (see Catnip) 115 Colds (see Eggs) 112 Colds (see Flaxseed) H8 Colds (see Garlic) 114 Colds (see Glycerine) 113 Clods (see Ginger) 117 Colds (see Horehound) Ill Colds (see Lemon Juice) 108 Colds (see Lobelia) 120 Cold Water, how to us„ 175 Colic 181, 196, 234 Colic in Adults 125, 126 Colic in Children 126, 182 Colic (see Camphor) 114 Colic (see Cinnamon) 115 Colic (see Ginger) 116 Colic (see Magnesia) 120 Colic (see Olive Oil) 119 Colic (see Peppermint) 122 Complexion, hints on 256, 259 Conditions of Health 46 Condition of Many Wells 85 Constipation, 132, 152, 181, 182, 196 238 Constipation (see Black Elder) 114 Constipation (see Dandelion). 115 Constipation (see Rhubarb) . 120 Constipation (see Senna) 122 Consumption 181 Consumption (see Wild Cherry 123 Contagious Diseases 74, 75 Convulsions 92, 181, 213 Cookies, all kinds 450 Cooking, art of 401 Cooks, advice to 404 Cooks, hints for 401 Copper, how to shine 368 Cotton Fabrics, colors “set” 495 Corn Bread 435, 436 Corn Cure 289 Corn, new ways of preparing 427 Cosmetics 254, 258, 271, 272 Costiveness 181 Coughs and Colds ...142, 181, 233 Coughs and Colds (see Dandelion) 115 Coughs and Colds (see Eggs) 112 Coughs and Colds (see Gum Arabic) Ill Page. Coughs and Colds (see Goose Grease) 122 Coughs and Colds (see Horehound) Ill Coughs and Colds (see Pennyroyal) 121 Coughs and Colds (see Sage) 124 Coughs and Colds (see Snakeroot) 122 Coughs and Colds (see Wild Cherry) 123 Cough Syrup 141 Cracked Wheat 477 Crackers 480 Cramps in Legs 126, 198 Croup 181, 233, 235 Croup (see Alum) 116 Croup (see Lime) 120 Crullers 435 Curative properties of Salt... 108 Cure for Blues 51 Currant Worms, how to de- stroy 512 Cystitis 182 D Dandelion 115 Dandruff 281, 285 Dandruff (see Borax) Ill Dangers of Over-feeding 215 Deafness 182 Death Gas in a Well 99 Decorating with Natural Ob- jects 343 Decorations, home 337 Decorations, wall 338 Deep Breathing 38 Delineator, how to make ... 384 Delirium Tremens (see Red Pepper) 124 Dentrifice (see Borax) Ill Depilatories 271 Desserts 465 Developing Healthy Children 224 Diabetes 147 Diarrhea 134, 182, 244 Diarrhea (see Baking Soda).. 123 Diarrhea (see Blackberry) 114 Diarrhea (see Camphor) 114 Diarrhea (see Eggs) 112 Diarrhea (see Ginger) 117 Diarrhea (see Oak Bark) 121 Diarrhea, sure cure 135 Digestion, time required for.. 44 Dining Room, the 349 Diphtheria 182, 238, 240 Diphtheria (see Lime) 120 Disease Germs in Drinking Water 84 Alphabetical Index. Page. Diseases, kinds, descriptions. 74 Diseases of Infants 182, 229 Disinfection 79, 83 Dislocation 96 Distinguished Guests 324 Diuretic (see Gum Arabic).... Ill Diuretic (see Woodsage) 110 Doilies 350 Dogwood 117 Doughnuts „ 452 Drains and Sinks 81 Drains, how to purify 374 Dress of Ladies 274 Drink, best 45 Dropsy 182 Dropsy (see Horseradish) ... 118 Dropsy (see Juniper) 118 Dropsy (see Lemon Juice) 118 Drowning Person, how to treat 97 Dyeing Cloth, Silk, etc 388 Dysentery (see Blackberry).. 114 Dysentery (see Bloody Flux) 161 182 Dysentery (see Saltpetre) 124 Dysentery (see Sassafras) ... 122 Dysentery (see Slippery Elm) 110 Dyspepsia 108 Dyspepsia, how to cure, 149, 150, 166, 182 196 Dyspepsia (see American Poplar) 113 Dyspepsia (see Lime) 1 20 Dyspepsia (see Magnesia) 120 Dyspepsia (see Mustard) 120 Dyspeptics, pie for 482 £ Earache 160, 182 Economics of Health 46 Eczema 157, 182 Effects of Wearing Tight Shoes 291 Egg Dishes, new 420 Eggs as Medicine 112 Eggs, boiled, poached 481 Eggs, how to pickle 517 Egg Lemonade 474 Emergencies 88, 91 Emollients .. 264 Engravings, how to enlarge.. 384 Epilepsy 182 Epistaxis 182 Erysipelas 157, 182 Etiquette, rules 293, 296 Etiquette, in speech 299 Etiquette of Dress and Habits 300 Etiquette on the Street 301 Etiquette of Calls 302 Evils of Over-eating 40 533 534 Page. Eyebrows and Lashes, beauti- ful 262 Eyes, saving the 159 Eyes, sore, how to doctor.160, 182 Eye Water 160 F Face Ache or Neuralgia 182 Fainting 92 Family Recipes 361 Feeding the Sick 206 Feeding the Unfortunate Poor 52 Felon 105, 106 Ferns 344 Fever 183 Fever (see Boneset) 116 Fever (see Oak Bark) 121 Fever and Ague (see Dog- wood) 117 Fever and Ague (see Willow) 123 Filters, homemade 83 Finger Nails 74, 269, 272 Fish, how to cook 415 Flannels, shrinking 496 Flannels, washing of 493 Flatulence 183 Flax Seed Lemonade 47 FlaaSeed, medicinal 118 Fleas, how to destroy 497 Flies, how to destroy 504 Floors, hardwood, care of.... 372 Floor, how to stain 372 Flowers, how to keep fresh.. 383 Flowers and Flower Seeds.. 509 Fly Spots, to remove 375 Food, well cooked 349 Footwear, pointers on 292 Foreign Bodies in Ear, Nose, Throat 93 Freckles 258, 261 Freckles (see Borax) Ill Freckles (see Lemon Juice).. 118 Fritters 435 Frost Bites 162 Frosted Windows, to prevent 356 Frosting, all kinds of 447 Fruit Ice 482 Fruit Jars 352 Fruits, health in 71 Furniture 339, 340 Furniture Polish 370, 371 C Gall Stones 183 Gapes 516 Garlic, medicinal 114 Gas in Well 99 Giddiness 183 Alphabetical Index, Pape. Gilt Frames, how to clean 374 Ginger Bread 451 Ginger Snaps 451 Gladstone 59 Glass, to clean 371 Glass Stoppers, how to re- move 375 Glue, how to make 391, 395 Golden Rules for the Kitchen 403 Good Behavior, hints on 293 Goose Grease 122 Graham Bread 434 Graham Gems 435, 436 Grahams 479, 480, 481 Grasses 344 Gravel 148 Gravel (see Saltpetre) 124 Grease Spots 363, 365, 495 Griddle Cakes 436 Grippe, how to cure 161 Gruels 475, 476 Gum Arabic Ill Gymnasium director’s advice 248 H Hair Brushes 282 Hair, care of 280, 283 Hair Dressings 275 Hair Dyeing 282 Hair Falling Out 279, 287 Hairs, gray 282 Hair Oils and Tonies, 281, 284, 285 287 Hair, structure of 278 Hair, style of wearing 276 Hams, how to pickle 409 Hands, care of 269 Happy, how to manage to be. 329 Happy Living, art of 27 Happiness, length of days ... 52 Hay Fever 183 Headaches, cause and cure, 131, 133 183 Headaches (see Golden Rod).. Ill Health 29, 37 Health, conditions of 46 Health, Economics of 46 Health in Vegetables and Fruits 71 Health, occupations 47 Health Rules 73 Healthy Homes 32 Heartburn 158 Heartburn (see Baking Soda). 123 Heartburn (see Lime) 120 Heartburn (see Magnesia) ... 120 Heart Disease 183 Hectic Fever 183 Hiccough 183, 232 Hides, how to tan 390 Alphabetical Index. 535 Page. Hints for All 44 Hints for the Cook 401 Hints on Seasoning 402 Hints and Helps for the Sick Room 201 Hoarseness 72, 143, 183 Hoarseness (see Eggs) 112 Hoarseness (see Gum Arabic) 111 Hoarseness (see Goose Grease) 122 Hoarseness (see Horse Radish), 118 Home 22 Home Adornments 337 Home Atmosphere 28 Home Made Mattresses 348 Home Nursing 204 Home Remedies and How to Use Them 107 Home Remedies and Home Treatment for all Diseases. 125 Home Remedies and Home Treatment for Diseases of Children 229 Homeopathic Medicines 179 Homeopathic Remedies 180 Hominy 479 Hooping Cough 183, 242 Hops, medicinal 117 Horse Radish, medicinal ... 118 Hot Milk 476 Hot Water 367 Hot Water, how to use as a medicine 173 Hot Water, how to apply in diseases 174 Hot Water, what it will do.. 175 Household Measures and Weights 354 Household Hints 356 House Insects 497 Housekeeper, the 328 House Plants 509 Housewife, a model 329 How Ladies Should Dress.... 274 How to Amuse Children 319 How to Break a String 373 How to Carve Ducks, Tur- keys, etc 413 How to Cure Earache 160 How to Cure the Grip, 161 How to Cure Nightmare 126 How to Cure Snakebite 97 How to Check Vomiting ... 129 How to Destroy Microbes.... 78 How to Disinfect a Room.... 79 How to Develop the Chest.... 260 How to Eat Oranges 355 How to Enlarge Embroidery, Engravings, etc 384 How to Gather and Prepare Medicinal Plants and Barks 113 Page. How to Keep a Baby Well.. 221 How to Keep Well 37 How to Make Children Healthy, Vigorous and Beautiful 227 How to Make a Hole in Glass 374 How to Mix Paints 389 How to Tell Contagious Dis- eases 75 How to Treat a Drowning Person 97 How to Vaccinate 158 Hydrophobia 98 Hygiene of the Bed Room... 346 Hysteria 183 I Ice Cream 465 Impure Blood 183 Incontinence of Urine 147 Indigestion (see Wild Cherry) 123 Infants, care and feeding.210, 213 Infants, how to preserve Health and Life 216, 229 Influenza 183 Ingrowing Nails 291 Inks, different kinds 392 Ink Stains 365, 397 Ink Stains (see Household Hints) 356 Ink Stains (see Lemon Juice) 118 Invitations, how to write ... 312 Iron, to polish 356 Iron, to prevent rust on 379 Itch, how to cure 165, 183 Itch (see Sulphur) 122 J Jams 471 Jaundice 151, 183 Jellies 469 Jelly Water 474 Johnny Cake 436 Juniper Berry, medicinal 118 ' K Kalsomine, how to prepare.. 375 Kerosene Oil 119, 236 Kerosene Stains in Carpets. 376 Kidney Affections (see Pars- ley) 110 Kidney Affections (see Flax- seed) 118 Kidney Troubles 183, 195 Kidney Weakness (see Tansy) 110 Kitchen Utensils, care of.351, 367 Knives, to clean 352 536 Alphabetical Index, L Page. Lamp Chimneys, how to toughen 359 Lamps, how to care for 358 Lard and Salt 233 Late Rising 61 Laughter, a great tonic 50 Laundry, in the 491 Laureline 273 Lawn, how to improve 509 Laxative, a palatable 167 Laxative (see Magnesia) 120 Laxative (see Mandrake).... 121 Laxative (see Mustard) 120 Laxative (see Olive Oil) 119 Laxative (see Rhubarb) 120 Laxative (see Sulphur) 122 Lead Colic 183 Leather, how to improve ... 396 Lemonade 474 Lemon for Felons 105 Lemon Juice 118, 272 Leucorrhoea 184 Lice, how to destroy 516 Lime, medicinal 120 Liniments, how to make 169 Little Mischief 231 Liver Complaint (see Man- drake) 121 Liver Enlargement 183 Liver Inactive 183 Liver, inflammation of (see Dandelion) 115 Lobelia, medicinal 120 Lobster Cutlets 417 Lockjaw (see Lobelia) 120 Lumbago 184 Lungs, bleeding (see Oak Bark) 121 Lung Fever 137 Lungs, how to ascertain state of 138 Lungs, inflammation of 184 Lung Strengthener 38 M Magnesia 120 Malaria 140 Malaria and Water 87 Mandrake 121 Marble, how to clean 397 Marmalade 471 Massage 192 Matting, Straw, how to clean 376 Measles 184, 241 Measles (see Rhubarb) 120 Measles (see Snakeroot) 122 Meats, all kinds 404 Medical Dictionary 522 Medicine, history of 176 Medicines, homeopathic dose. 179 Page. Medicine, how much is a dose 178, 179 Medicine, revolution in prac- tice 177 Method a Servant 331 Mice, how to get rid of B08 Microbes or Bacteria 77, 78 Microscope, revelations of 76 Mistress, the 340 Mistress, rules for 332 Moles 270 Mosquitoes 504 Moth, how to destroy 500, 502 Moth, to keep from furs 501 Mother 26 Mucilage, how to make ...395, 396 Muffins 436, 479 Mumps 184, 243 Mush, different kinds of . .477, 478 N Napkins 350 Nausea (see Peach Tree Bark) 121 Nauseous Remedies 232 Neckties, how to clean 387 Nervousness 156 Nervousness (see Wild Cher- ry) 123 Nervous Children 232 Nervous Debility 184 Nettle Rash 184 Neuralgia 129, 182, 183 Neuralgia (see Kerosene Oil) 119 Nickel Plate, to polish . .369, 379 Night Cough, to prevent 145 Nightmare, how to cure 126 Night Sweats 164 Night Sweats (see Sage) 124 Nose Bleeding 90 O Oak Bark 121 Oat Meal Tea 474 Oat Meal Snaps 4S0 Obesity 184 Occupations 47 Ointments, how to make 168 Olive Oil 119 Omelets 418 Onions, best nervine 72 Onions, medicinal qualities.. 109 Onions, roasted 428 Only a Sprain 104 Ophthalmia (see Cayenne Pepper) 7 115 Ophthalmia 184 Opiates and Nervousness ... 156 Oranges, how to eat 355 Page. Orange Whey 474 Orris Root 496 Over-eating, evils of 40 Oysters 416, 426, 482 P Paints, how to mix 389 Palpitation of Heart (see Wild Cherry) 123 Palsy (see Horseradish) 118 Paralysis 184 Parsley 110 Parsley after Onions 109 Patterns, how to take meas- ures for 385 Peach Tree Bark 121 Pennyroyal, medicinal 121 Peppermint, medicinal 122 Perspiration (see Pennyroyal) 121 Perspiration (see Snakeroot). 122 Physical Culture 254 Pickles 430, 432 Pies 453, 482 Pie Plant Baked 482 Piles, how to cure 164, 184 Pimples 262, 288 Pimples (see Alum) 116 Plant Lice, how to destroy..512 Plaster, to fill cracks in 378 Pleurisy 135, 184, 233 Pneumonia 137, 233 Poisoning (see Mustard) 120 Poisoning 91 Politeness 309 Porridge 475 Potatoes 422 Potato Dishes 423 Pot-Pourri of Roses 341 Poultices, benefit of 100 Poultice, wood sage 110 Poultice, slippery elm 110 Poultice, hops 117 Poultices, different kinds ... 102 Poultices, how to make 101 Poultry, diseases and treat- ments 514 Poultry, how to cook all kinds 412 Poultry Pointers 519 Poultry, rules for keeping.. ..513 Poultry, what to feed 519 Practical Health Rules 73 Practical Rules for Bathing.. 68 Preserves 472 Preserving the Figure 247 Prurigo 184 Puddings 455, 463, 478, 481 Pudding Sauces 464 Pure Air 33 Purgative (see Senna) 122 Alphabetical Index, 0 Page. Quinsy 163, 184 Quotation Hunt 324 R Rash 184 Rats, how to get rid of 507 Razor, how to sharpen 286 Reading the Paper 398 Red Clover, good for cancer. 110 Red Pepper, medicinal 124 Refrigerators 83 Remittent Fever 184 Rest, wisdom and beauty in.. 49 Retention of Urine 184 Rheumatic Fever 183 Rheumatism 155, 184 Rheumatism (see Turpentine) 112 Rheumatism (see American Poplar) 113 Rheumatism (see Black El- der) 114 Rheumatism (see Camphor).. 114 Rheumatism (see Horserad- ish) 118 Rheumatism (see Lemon Juice) 118 Rheumatism (see Kerosene Oil) 119 Rheumatism (see Snakeroot). 122 Rheumatism (see Saltpetre).. 124 Rhubarb, medicinal 120 Ribbons, how to clean 387 Rice, boiled 479 Rice Dishes 421, 478, 479 Rice Pudding 459, 479 Rickets 184 Ring Games 321 Ringworm 184 Round Shoulders, cure \ 249 Rust, to remove from steel .. 369 Rustic Flower Stand 342 Rusty Nail or Wire, injury from 162 S Sage, medicinal 124 Salads 430 Salivation 185 Salmon, baked 417 Salmon, canned 415 Salt, uses in kitchen 357 Salt as a Nervine 72 Salt, curative properties 108 Salt for Toothache 108 Saltpetre, medicinal 124 Salves, healing, how to make 171 Sanitation 81 Sassafras 122 Sauerkraut 428 537 Page. Sausages 410 Scarlatina 185 Scarlet Fever 183, 233, 238, 239 Scarlet Fever (see buakeroot), 122 Sciatica 185 Sciatica (see Kerosene Oil).. 119 Scrofula (see Burdock) 114 Scrofula (see Juniper) 118 Scrofula (see Oak Bark) 121 Scurvy, remedy for 71 Sea Sickness (see Red Pepper), 124 Seasoning, hints on 402 Senna 122 Servant Question 334 Servant, rules for 333 Sewing Box 342 Shaving, hints on 286 Shirt Bosoms, how to polish 492 Sick Headache 131, 134 Silk, how to clean 387 Silk, how to wash 387, 495 Silver, how to shine .,. 368 Silverware 352 Sinks, how to purify 353, 374 Skin Diseases (see Burdock). 114 Skin Diseases (see Juniper).. 118 Skin Diseases (see Lime) ... 120 Skin Diseases (see Oak Bark) 121 Skin Diseases (see Baking Soda) 123 Skin Diseases (see Saltpetre) 124 Skin Troubles 257 Sleep 53 Sleep, need of ...' 54 Sleeping Rooms 54, 346 Sleep, how to induce 55 Sleeplessness 127, 185 Sleeplessness (see Hops) ....117 Slippery Elm 110 Small Pox 158 Snake Bite, how to cure 97 Snake Root 122 Soap, how to make 492 Social Duties 306 Soda, washing 357 Sore Throat, how to cure, 147, 185 Sore Throat, remedy for 146 Sore Throat (see Salt) 108 Sore Throat (see Goose Grease), 122 Sore Throat (see Snake-root) 122 Sore Throat (see Saltpetre).. 124 Soup Making 405, 424, 425 Soups for the Sick 476 Sprains 91, 104, 105 Sprains (see Kerosene Oil).. 119 Sprains (see Spruce Beer) 361 Stains, removing all kinds..362, 363 Starch, improved 495 Statuary, how to clean 397 Steel, to prevent rust on 379 538 Alphabetical Index, Page. Steel, to remove rust from..868, 369 Stewed Chicken 414 Stimulant (see Mandrake) .. 121 Stings, Insect, how to cure, 185, 504 Stomach, acidity of (see Mag- nesia) 120 Stomach, disorder of 176 Stomach or Bowels, pain in, (see Sweet Flag) 123 Stomach, sour (see Baking Soda) 123 Stomach’s Plea 152 Stoves, how to clean 359 Stoves, how to keep from rusting 359 Strangulation 93 String, how to break 373 Successful Life 26 Sulphur 122 Summer Complaint 244 Sunburn 260 Sunlight and Health 29 Sunstroke 94, 185 Superfluous Hair 270 Sweet Flag 123 Sweet Little Woman of Mine 27 Sweet Peas 510 Sweet Potato Dishes 424 T Table Linen, how laundered.. 494 Table Manners 304 Take Life as It Comes 256 Tan, how to remove 258, 261 Tapioca Milk 474 Tarts 454 Tea 45 Tea, how made 433 Tea Stains, to remove 366 Teeth, cleaning the 266 Teeth, care of 265, 268 Teeth, facts about 267 Teething, difficult 182, 226, 244 Tidy ness 60. 61 Time Required for Digestion 44 Tin, how to shine 368, 369 Tinware 352 Toasts 480 Toasts, different kinds 480 Toast Water 474 Toilet Hints 263 Tomatoes 428, 429, 482 Tongue, coated 185 Tonics (see American Poplar) 113 Tonics (see Boneset) 116 Tonics (see Ilorehound) Ill Tonics (see Mandrake) 121 Tonics (see Peach Tree Bark) 121 Page. Toothache 185 Toothache (see Cinnamon).. 115 Toothache (see Salt) 108 Toothpicks 267 Tooth Powder 265, 268 Tuberculosis 185 Turkey, roasted 410 Turpentine, medicinal quali- ties 112 Turpentine, cleansing proper- ties 495 Typhoid Fever 140 Typhoid Fever, how to nurse 139 Typhus Fever 185 U Ulcers (see Oak Bark) 121 Urinary Difficulties 185 V Vaccination 158 Varnish, how to remove old.. 374 Vegetable Diet 42 Vegetable Dishes 426 Vegetables, health in 71 Vegetable Soups 424 Ventilation 34, 35 Vermifuge 237 Vinegar, how to make 380 Vomiting, how to check ..128, 185 Vomiting (see Peach Tree Bark) 121 Alphabetical Index. 539 W Page. Waffles 436 Warning to Mothers 215 Waits, howto remove..106, 185, 270 Water Brash(see BakingSoda), 123 Water, to purify 367 Water, hot and cold, how to use 173, 175 Weary Women, advice to 41 Whitewash, how to make.. .374, 375 Whitlow 185 Whooping Cough 185, 242 Whooping Cough (see Hore- hound) Ill Whooping Cough (see Garlic) 114 Why Don’t You Laugh 51 Why People Die Before Their Time 57 Wild Cherry 123 Willow, medicinal 123 Wisdom and Beauty in Rest.. 49 Woman 25 Woman’s Influence 60 Wood, how to polish 374 Woodsage 110 Worms 185, 237 Wounds 90, 91, 182 Y Yard and Garden 509 Z Zinc, how to polish 379