Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1877-08-04

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effects II mechanical pressure 1t the kind
described are no; cuaka-d 90 the userv
periods vi time II which the pressure Is
applied. They extend To after life, and
Shen long e"ntinued, produce an impes-
feet build of the chest and of the trunk
Of the body. which is never lost.
OAT MEAL.-Prof Horne says: AS
food for children, ost meal is really in-
valuable, and for the dyspeptic adult it is
priceless. There is good fortune to the
person who will introduce this most need
ed article into the market and he will be
a true philanthrOpist and deserve well OF
his kind. A young child grows better
and larger teeth who is largely raised on
oatmeal, and he will also have better and
finer bones than children fed as the chill
dren of the period are, and he better able
to resist many diseases, among them the
terror of this country, the universal rheu-
matism; there is nothing as good which
preserves the tissues of the body as food
made of oatmeal, and there are innumer-
able ways Of preparation to suit fastidious
palates."
How TO SELECT FLOUR.-First look at
the color. If it is white, with a slight
yellow or straw-colored tint, buy it. II
it is very white, with blush cast, or with
white specks in it, refuse it. Second, ex
anime its adhesiveuess. Wet aud knead
y little of it between your fingers. If it
works soft and sticky, it is poor. Third,
throw little lump Of dry -four against
smooth, perpendicular surface; if it
falls like powder, it is bad. Fourth,
squeeze some -four in your hand; if it re-.
tains the shape given by the pressure,
that too is good sign. Flour that will
stand these tests, it is safe to buy. These
modes are given by our -four dealers, and
they pertain to q matter that concerns
everybody, namely-the staff of life.
To CLEAN PAINr.-Provide plate with
some Of the best whiting to be had, and
have ready some clean warm water and q
piece of flannel, which dip into the wa
ter and squeeze nearly dry; then take as
much whiting as will adhere to it, apply
it to the painted surface, and little rub
bling will instantly remove any dirt or
grease. After which wash the part we'll
with clean water, rubbing it dry with q
soft channels. Paint thus cleaned looks
as we'll as when first laid on, without any
injury to the most delicate colors. It il
far better than using soap, and does not
require more than half the time aud labor.
Mock CREAM ToAsT.-(A delicious side
dish at breakfast. Melt 10 one quart Of
mornings milk about two ounces of but
ter; large teasp00nful Of -four freed
from Jumps, and the yolks of three eggs
beaten light; beat these ingredients to-
gether several minutes; strain the cream
through fine hair sieve, and when want.
Ell heat 1t slowly, beaten constantly with
brisk movement; it must not boil or il
will curdle and lose the appearance Of
cream; when hot, dip the toast; II not
sufficiently seasoned with butter. add salt
send to the table hot, the cream not taken
up BY the toast, in gravy bowl.
To Cook RIcE.-wash 10 cold water
several times, removing imperfect grains.
To one pint Of rice put three quarts Of
boiling wafer. let il bsii s~venteen min
uses from the time IL fairly begins. Turn
81 the vster, remove the pos-lid, and put
on the husck az rang-. thus securing the
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