Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-10-09
HOUSEHOLD.

REMEDY FOR LOOsFNEss IN THE BOWELS OR
CHoLEEA MORBCs.-It is an Old thing and has
probably been told thousands of times, yet some
may have forgotten and others may never have
heard it. Mix two tablespoonsful Of wheat flour
with just water enough to moisten the -four;
drink it. If the first dose does not check pain
or purging, repeat the dose in half an hour.
Severe cases sometimes require third dose.
REMEDY FOR SNAKE BITEs.-Quite an interest
ing paTphlet, written by Mr.. Fredel, has been
read before the French Acade1fic De Medicine in
regard to the bites Of the viper. One fact men,
toned is the method used by the Hiudoos, which
method of treatment has come somewhat into
vogue TO prevent hydrophob;a in India. When
native is bitten By a snake, his companions
take sticks and drive the sufferer about for
hours, making him move along briskly by means
of blows. Mr.. Labouleme, who presented the
work TO the notice of the academy, stated that at
the Jardis d.s PlGntes, when the attaches were
bitten by snakes, they were dosed with brandy
and forced to take the most violent exercise, and
with good results. This treatment has good
deal of sound reason about it. Every physician
knows that constant violent action has saved
many a life when opium or any of its prepara-
tions have been taken.
CHLoRAL FOR HEADAcHE.-Dr. E. VI. Nolan,
in the Atlantic Medical and Surgical Journal,
describes The following cure of 4 very painful
headache in lady. He dissolved Is or 20 grains
of choral in very little water, and with tip of
a finger rubbed it upon one of her temples until
she couid sensibly feel the burning, and the skin
was Redeemed. The part rubbed was no larger
than silver dollar. The pain was entirely re-
lieved and remained SO. The Doctor has also
used this method of applying choral for head
ache with success in many other cases, some
times rubbing on one temple, and sometimes on
both. No permanent sign is left.
To CLEAN TISwARE.-An experienced house
keeper says the best thing for cleaning tinware
is common soda DaInpen a cloth and dip in
soda and rub the ware brisky, after which wipe
dry and it will look equal to new.
(From the Germantown Telegraph.)
RECEIPT FOR PRESERVING CITRoN.-Citron is
grown only for preserving, and has none Of the
qualities of the citron melon. To preserve it cut
it in slices an inch broad, pare it, take out the
seeds, weigh it, put in proper kettle with cold
water enough to cover it, placing at the bottom
of the kettle layer Of green grape leaves, and
then 4 layer of citron, another layer of leaves,
&c, and as the leaves shriyel up add more, and
let it boil until perfectly tender. While this is
going on, take half a pound of raw ginger and
the riadS of four lemons, and with quart OF
water put in a separate kettle and let boil from
Il half to three-quarters of hour; strain It and
pour over ;he sugar while warm, then put on
slow fire to dissolve. This done, take the citrOn
from the other kettle, drain il as dry as possible
through coIander-and add to the sirup, using
also the inside of the four lemons in slices, d1d
let The ,nbo1s simmer uutil the eitron becomes
transparent. The grape leaves. which is to give
color to the citrcn, are of course thrown away
after having performed their office. When the
preserve is done, put in tumblers, and after re-
uncovered for two days to allow of
evaporation, cover with white paper dipped in
the white of an egg. This is intended for six
pounds Of citron and six of sugar
This is the best receipt for preserving citrou,
regarded by many as the queen of all preserves.
that have ever tried, and which is now offered
in print for the benefit of all housekeepers who
may choose to avail themselves of it.
BOILED FRUIT-PUDDISG.-TaKe enough -four
for crust add dry to the flour little salt and
salaratus made fine wet with sour cream ; roll
the crust. and line the inside of Il buttered bowl;
put in a layer of any kind of fruit or preserves,
Il prefer preserved currants y then crust and
fruit alternately, until the bowl is full cover
the top with a crust, press tightly the edge, tie
il in Il cloth, then plunge in boiling water and
boil two hours. If more water is needed, replen-
ish with boiling water, as it should be kept
covered with 1t and constantly boiling, if light,
lrv crust is desired 1t should be frequently
turned to prevent it from sticking to the kettle.
When done, run knife around the sides of the
bowl, that it may turn out whole. Serve hot
With sweet cream.
VEAL CROQUBTs.-Mince very finely two cups
Of cold roast veal, and two boiled sweetbreads
season with pepper, salt, a little parsley, a small
boiled onion chopped very fine, large teacup OF
bread and milk boiled with piece Of butter the
size of an egg. Mix all together; shape them
and dip them them in egg and fine cracker
crumbs. Fry in boiling lard.
CHICKEN CROOUETs.-Boil 4 chicken tender
chop It fine take some of the water in which it
was boiled, with butter the size of an egg some
four, red pepper and blsek. salt, little onion,
some parsley. and mix in the minced chicken.
When cold, shape them, and dip them in crumbs
md egg. Fry in lard.