The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-09-03
HOUSEHOLD HINTS.

Il
SORE THRoAr-TIGHT CoLLARs.-An
eminent physician who devotes his whole
attention to diseases of the throat and
lungs told us the other day that about
three-fourths of all throat diseases would
get well by wearing very loose collars
and no neckties at all. He said that
often singers would come to him for
throat disease and loss of voice, and he
would tear open their cravats and cure
them with no other treatment whatever.
The pressure of the collar on the ar
teries OF the neck is very bad for the
health" said he. He also added: eff
you have disease of the throat, let
nature do the curing and the physician
just as little as possible "-Rural Nese
Yorker
DANGER FROM BAD FLouR.-From an
investigation recently conducted in Pc
tcrsburgh, Mich, into the cause of the
epidemic of cerebro-spinal meningitis,
with which the locality has been afflicted
during the past spring, there appears
ground for ascribing the prevalence OF
the disease to some poisons in the food
of the people. Experiments conducted
many years ago showed that grain af-
fected with smut was capable of produc-
ing violent illness. Ergot of wheat is
more active even than ergot of rye. The
examining physician, in the present case,
reports that the crop Of the first-mcn-
toned grain, raised in the vicinity last
year, contained much more smut than
usual. 1t is therefore possible that the
disease is due to consumption of bad
flour
NEVER buy fresh meat to make q
soup unless it be for company. The
bones and bits of meat left from the
"roasts" and "broils" are sufficient.
take slice Of salt pork, and, cutting it
up small, put it in the bottom of my
soup-kettlc with three large or six small
onions sliced, half a teacup of water, all
my bones and scraps of meat
(but no fat whatever), two heaping tea
spoonfuls of salt and small
quarter-teaspoonful of pepper. Let all
these simmer ten minutes or over.
Stir them often, but do not let them
scorch, and, when just ready to dry up,
pour on five pints of cold water. Add
two good sized carrots and turnip cut
in slices, and let all boil together mod
erately for an hour or two. Of you have
a large proportion of meat on your bones
an hour will make it, Strain it through
a sieve and skim of the fat, if any, and
it is fit for the everyday table. While
boiling the kettle must be covered tight
to keep it from boiling away. like to
make my soup after breakfast and set it
away, as then, by dinner-time, the fat
which may be on it will have hardened
and is easily skinned off 1ny grease
floating on soup is objectionable. Send
it to the table boiling hot, and if you add
to it a little boiled macaroni, rice, or bar
ley, or few green peas, or slivers of
string beans or even of despised carrot,
it will improve it. When you have toma-
toes, celcry-tops, parsnips, a bay-lcaf, a
bit of thyme, grecn-pea hulls-anything
put in to enrich and complicate the
flavor. As the wife of distinguished
Cambridge poet, who is very par
ticular about his dinner, said to me
Everything goes to make IA soup-likc
cologne Most housckecpers make aw-
full preparation in getting up soup-a
whole shin of veal, boiled all day, etc,
etc. But after few experiments the
housckeepcr will find that the above rec
ipc is cheaper, quicker and quite as
good.-Cor Springfield (Nass) Republican.