The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1878-07-04

old proverb, "Who sleeps, eats" ia Illus
trAted in those little ones who sleep most
Waksful children are almost always peev
ish. irritable. and lean. II they can DO in
ducsd TO sleep abundantly. they art
quito likely TO become good-natured and
plump. Their sleep should be as much
during the honrs OF darkness as possible,
and therefore it is better that they should
o TO bed before sunset TO have their sleep
ut than to lie long after sunrise in the
morning. 1t is well TO let any healthful.
growing child or young person sleep till no
wakens himself. and then give him such
variety and amount Of outdoor exercise
- shall make him glad WHOM bedtime
PRxvENrrNa THE CuRDLINo OF Milk Ell
On or MusrARp.-The observation Of
6chalbe that the addition Of q angle drop
q on Of mustard to sos grains OF milk will
prevent its curdling for weeks has been
taly confirmed by vogel by exhausted com
p~arative experiments with fresh milk, with
and without oil Of mustard. including the
determination. from time to time. of the
amount Of Tactic acid present. from which
X also appears hat this effect Of oil Of
mustard 10 due to q retarding action upon
the formation Of Tactic acid. it's formation
being also almost entirely prevented during
the first eleven days. and the AMOUNT pre-
sent fourteen days later being only one
seventh Of that in milk not so treated. Oil
Of bitter almonds and oil Of cinnamon were
found to ave q similar effect, but far less
In degree. while oil Of turpentine. oil Of
cloves, beuxine. cafbolic acid. b~isulphide Of
carbon and sulphnretted hydrogen were
almost without effect. at least when used in
the proportion given for oil of mustard.
The additional statement by Sshalbe that
caseine was converted into albumen by the
addition Of oil Of mustard. and the suggcs
ton that cheap method for the manu-
facture Of albuinen might be based upon
this fact. were not fully sustained by tho
experiments of vogel. since the milk thns
Treated did not always coagnlate on boiling
cHrcKrs cRoaurrTEs.-Take the mea.
from two well-boiled chickens. rejecting all
gristle and akin chop it very fine. Taxa
half 2 can OF mushrooms. using some liouor
also U You have them, two or three ccsa
sixed trufaes are an addition; a little pars.
Icy and one very small onion-al to be
chopped separately. very fine; into a farinn
boiler put q quarter Of a pound Of butter.
with the chopped onion. to stew until soft.
Care must be taken not to let the butter get
brown Take it from the fire and add four
tablespoonfuls Of -four. after it has been
rubbedpeUecfy sssooth with some milk. Put
it On the FIRE again. and add a pint Of cream.
or rich milk. the mushrooms and parsley.
Stew it until it makes a rich cream sauce ;
then add a large tablespoonful of salt. half
a t~easpoosful e pepper, and the same Of
grated nutmeg. Stir in the chickens. and
keep 1t on the fire. and stir quickly into i,
the beaten yellows Of two eggs. Spread IL
ON a big meat plate. and set aside to got
old and stin. Sift some stale bread crumbs
through n fine colander; beat the whites Of
the eggs with two whole eggs on . largo
dinner plate; take a small tablespoonful Of
b chicken, drop it into the bread crumbs.
n form it with bread crumbs into any
shape you fancy; roll it in the egg. and
again into the bread crumbs. With your
largest iron cooking spoon, or strainer. lay
II gently in hot. boiling lard to frv-ths hard
must $s<dssp enough Tor IL To- swim , M
soYntA{ ke6 alrjei, golden brorn color.
tske'if out BONE people add sherry vine
N making crooupktss-Counfv Gsntlsmsa.
rqIIIH nHWAFTEN-