The Osceola times., 1880-09-18
HOME TOPICS.
Recipes - Health Hirts 49, General Infor-
nation.


other addition to the already extensive
list Of remedies for poisoning by Rku
rddicdns, or poison ivy." He recon.
mends the profession to use. in all cases
of poisoning by this plant, Labarraque's
solution of chloride OF soda. The acid
poison he remarks, requires an aka
line antidote, and this solution meets
the indication fully. When the skin is
unbroken it may be used clear three OF
four times a day, or in other cases dIl.
uted with from three to six parts OF
water. After giving this remedy trial
no one Will be disposed TO try anything
else. 1t is one of the most valuable ex-
tcrnal agents known to the profession,
and yet seldom appreciated and but
rarely employed 1t will sustain its
reputation rs a local application in cry
sipelas, buns and scalds.-COrdi Cab.
int.
LEMON PICKLE.-Wipe six lemons, cut
each into eight pieces put on them a
| pound of salt, six large cloves of garlic,
two ounces of horse radish, sliced thin,
| likewise of cloves, mace, nutmeg and
/ CAYENNE, a quarter OF an ounce each,
and two ounces of flour of mustard to
| these put two quarts of vinegar. Boil a
| quarter of an hour in a well timed
saucepan; or, which is better, do it in a
strong jar, in kettle of boiling water,
or set the jar on the hot hearth till
done. Set the jar by, and stir it daily
for six weeks; keep the jar close COW
cred. Put it into small bottles.
How TO BRoIL FRESH SALMoS.-Have
your fish dealer cut slices about an inch
thick. Dry the slices in napkin; salt
and pepper slightly; put on gridiron,
which make pretty hot; have a clear,
bright fire; turn the fish quickly over
from side to side If you know what you
are about your fish will not burn; the
slice of fish ought to have the score
marks where the metal of the gridiron
touches, but ought to be pink in other
parts; serve with very little warm
butter; little lemon juice will improve
broiled salmon.
MILK LENoSADE.-loaf sugar, one and
a half pounds dissolved in a quart
boiling water, with half pint of lemon
juice, and one and half pints of milk
This makes a capital summer beverage
HEALTH HINTS.
THE PhreHOloqicdl Journal saws people
should not sleep with the mouth open.
Breathing should he done only through
the nose, unless Il ere is some positive
physical obstruction which renders it
difficult or impossible for one to breathe
through the nose passages, which is the
natural way. Persons who snore gener-
ally breathe through the mouth. Ami
mails breath through the nostrls; and it
is observable that cases of pulmonary
disease or throat-ail are very uncommon
among those who keep the mouth shut
waking or sleeping.
Tue following treatment is recon-
mended rs a cure for Group: As soon as
the first symptoms are discovered, apply
cold water suddenly and freely 10 the
neck and chest, and closely cover with
cotton batting (nothing else will do as
welD; and the breath will be instantly
relieved. Give the patient plenty Of
cold water To drink, and cover it warm
in bed, and il will sleep sweetly. There
is no danger of taking cold by the oper-
ton.
LEMON sirup for 4 cough: To pint
and half of water add two large poppy
heads and two large lemons. Boil them
till they are soft, press the lemons into
he water, strain the liquor, and add
half dram of saffron and half pound
OF brown sugar candy, pounded. Boil all
together till the sugar candy is dissolved
stir the whole till you perceive it with
iellv; strain it second time, and take
the seeds from the poppies.
A rEAsPooNFUL or more of powdered
borax thrown INTO the bath-tub while
bathing will communicate a velvctv
soitness to the water, and at the same
time invlgorate and rest the bather
Persons troubled with nervousness or
wakefu nights will find this kind of
bath Il great benefit.
GENERAL INFORMATION.
Put a small cupful of sugar into small
frying pan and stir over the fire until
the sugar turns liquid and begins to
smoke. This gives delicate flavor OF
caramel, and the cream will be of the
color of rich coffee. Stir into the boil
ing mixture, and this will be all the
flavoring needed Strawberry - One
quart of Strawberries; one pint of sugar;
one quart of cream. Mash the sugar and
berries together. add the cream, and rub
through fine straIner into the freezer.
This makes a delicious ice cream. Never
use coloring In cooking. Brown Bread
Add one pint of dried and rolled brown
bread crumbs to the mixture before
freezInC. MaCaroon-One dozen and
half brown macaroons rolled to crumbs
in the same way. When cream cannot
be obtained, the same quantity of rich
milk may be used, with two tablespoon
fuls of gelatne, which will make it al
most equal to cream. Put the gclatine
into the boiling mixture after it has
been soaked in cold water until Just
ready to be used. Too much cooking at
great heat gives gelatine a gluey taste.
Care must be taken that the boiling milk
is frothy all over, in the centre as well
as at the sides. Put the sugar and -four
in bowl, then break the eggs into it,
a d stirring with spoon, with a rotary
motion, will beat the mixture very
Quickly Remember to add the cream
gradually TO the mixture. No matter
how carefully ice cream or sherbet may
bc made. it will not be nice unless prop
erly frozen.
Az exchange gives the following re-
cipe for making disntectant liquid In
common black wine bottle of cold
water dissolve two ounces of acetate Of
lead tsugar of lead, AID then add two
fluid ounces of nitric acid (aquafortis).
Shake the mixture well, and il is ready
to use. A very small quantity OF it will
cleanse any utensil, and room can be
thoroughly disinfected by 1t, if clean
clean cloths are wctted in the liquid
diluted with eight parts of water, and
then suspended in various parts of the
room. In using this disinfectant plenty
of fresh air should be allowed 10 enter