The Placer herald., 1873-09-27
IL OU 5 Z AND FA RIM i.
THE HEALTH OF EARN ERS.

ers have tlnequaled natural advantages toi
health, strength and longevity. The stats
tics of disease and the tables Of mortality,
however, are against them. This is due
not to their VOCATION but to their misuse OF
it. No class, as a whole, is probably &C
utterly reckless of health conditions. So
Tar as our acquaintance with the habits of
farmers is concerncd-and it has been ex-
tensiye--it compels the conclusion, as a rule,
that the dietetic habits of farmers are worse
than those of any other class who have the
means of choosing for themselves. Fried
dishes several times day, with several
fried articles at each Of the three meals, is
one of their common denominations; dried
beef, old cheese and pickles are among the
common relshes, while Lard and saleratus
make their richer dainties ndigestbe and
causiic. We have seen on a farmers table,
fritd pork, fried eggs, fried potatoes and
fried griddle cakes, for breakfast; fried lam,
fried hominy and fried parsnips for dinner,
and fried sausages and fried doug hnuis for
supper--all the frying done in lard. No
class is so troubled with canker, erysipelas,
tumors, cancers and humors, as farmers;
and the excessive use of poik, lard. fine
flour, rich cakes and greasy pastry, is
our farmers are sadly mised Ivy the agri-
cultural journals, nearly all Of which pan
der to their prcjudiccs, and hatter ter NOR
hid appetitcs 10y recommending and COM
mending swine breeding and pork eat 'ng
while they fill their kitchen column with re-
ceipts for making rich and paatable pud-
dings. pies, cakes and other complicated
dishes, which no stomach ever carried inside
a human body could long tolerate without,
death Or dyspepsia. The essential need of
-our farmers is plain, wholesome food, prop
,crly cooked. This would give them mucb
more available strength for work, relieve
them of many of the dstresses and expens-
'os of sickness, add many years to their
lives, and render old age green and nor
NAL. instead of dry and decrepit, as it is in
most cases urd existing habits
OAT MEAL IN DRINKS. This is highly
recommended by those who have tested it.
One writer says: ''Last summer we at
tended field trial of plows and fer a drink
in the field we had buckets Of cold water
with cat meal stirred in, which we found tc
be both victu lie and drink and mighty re-
!reshirg." A Scottish medical journal also
-says Of oat meal that in its raw state, when
nixed with water, it is becoming a favorte
dish. The brose of "Auld Scotland" is be-
coming a,favori'e dish-and we are glad to
note this, because we believe it 10 be a
healthy and musc!e7fornipg commodity
the hunters and trappers of the West who
are substituting oat meal in this form for
parched Indian corn. The same brawny
tellows-whose powers of endurance are
proyerbial whose scorn of fatigue is known
to all readers OF natural history have
found out that a very acceptable drink is
made by putting about two tcaspoonfuls OF
oat meal to a tumbIer of water. This they
the hunters and trappers--aver to be the
best drink they can use, and it is at once
nour-hing, unsimulating aud satisfying
SUocoTAsH. Sweet corn and Lima beans
make the epicures succotash, bat string
beans are commonly used. Strip off the
lusks and silk from a dozen ears of swee
corn, and cut the grains off the cobs. I
the corn is not very tender, chop as fo
green corn pudding String a quart o.
green beans, and c.op them into halfincl
lengths. Put the corn and beans to, ,ethel
into quart of cold water or milk, cover
Them close, and boil gently until done. Us.
ual time, three quarters of an hour, but it
is safest to test them. A few minutes be-
fare taking off the fire, add a teacupful Of
table butter, and salt and pepper to taste.
Stir well together, let it toll up, then take
the succotash out in a dish with as much of
the iqnid as may be desired. In place Of
butter, half pound of mic, corned fat pork
may be boiled with the beans and corn.
'Ihe pork should be first cut in very thin
slices, and no additional salt will be re-
quired Hearth and Home.
To CAN FRuIr.--In the Michigan Farm
e. Mrs. Competent thus gives her process of
canning: ''While the fruit is being scalded
put /. gill or more of warm water in each
can and fill up with hot; putting the rub
fruit need not be cooked all to mush or
jam, but must be thoroughly scalded
through. When sufficiently boiled, empty
a can and fll--hcn another and another; a
half dozen may be filled at once. Leave
the can open few moments, and the fruit
'aill settle, leaving a space untitled at the
top. Gut thick wrapping paper in round
pie :es the size of the top o: each can; slip
one ever the top of the fruit in each jar,
and Gil UP with boiling juice reserved for
the purpose, aad put ON the rubbers and
covers and screw dowl at o:.ce."
WASHING FLup. Three tablespoonfuls
soda, the same quantity of dissolved cam
phor (the same as kept for family use), to
a quart of soft water; bottle it up, and
shake it well before using. For large
washing, take four tablespoonful of the
fluid to pint of soap, make Warm suds
and soak the clothes half an hour; then
make ano>her suds, using the same quanti-
'y Of soap and fluid, and boil them just fif-