Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-01-30
very bad habit of forgetting his duty.
IS. S. CoLT, in st. Nicholas.
Uamnen the Air Now.

We can hardly too often suggest the
importance of providing ample moist
nre in all rooms heated by stoves,
furnaces, steam pipes, or hot water
pipes. There are sound scientific rea-
sons for this, as we'll as in the results
of practical experience. As stated in
"Short Notes on Air" every
degree OF heat added to the atmosphere
in room gives it o power of absorbing
and secreting moisture. The air in a
ROOM 20 by 20 feet and 10 feet high, at
80 deg, holds, secretes, about q pints
of water. The same air heated to 70
deg, secretes upwards of too quarts of
water, and unless this is supplied, it is
hungry for more water, absorbs it from
every accessible source, from the furni-
ture, from our bodies, and especially
from the breathing organs-the mouth,
throat. and lungs, leaving them Cry and
husky. Therefore, every time the air
in the room is changed by the admis-
sion of fresh, cold air, and heated to
70 deg, two quarts of water should be
evaporated into tho room. The strong
objections some have TO warm air heat
CTS uut u ASCA Auulul1 ALOkA tIlAo OuuoCs
In using furnace heaters we always put
into the hot.air chamber extra water
pans besides any that are supplied by
the manufacturers, and take good care
to always have them filled with water.
In stove heated rooms there should
usually be an evaporating surface of
water equal to one square foot for every
II feet square of flooring, and more if
the water is not on a hot place enough
to keep it rapidly evaporating. Plants
in room are mainly destroyed, or have
q sickly growth, because the warm mir
becomes too dry and sucks out the
very juices of the plants. The " house
plauts -" olive or otherwise--suffe
similarly. In O warm room, q large
towel frequently wet and wrung so as
not to drip, and hung over chair back
near the stove, will make n marked diff
ference in the comfortable feeling and
hcalthfulncss of the atmosphere. -Am.
Ag'icaIturist.
FooD FOR INEBRIATEs.--M Charles
Napier, of England, has been trying
the effect Of farinaceous food upon in
ebriates, and his experiments upon
twenty seven liquor drinkers go to con-
firm Liebig's theory, that liquor drink
ing is compatible with animal food but
not with farinaceous diet. A gentle
man of sixty who had been addicted to
Incorporate habits for thirty.five years
and who was almost wreck, after an
attack of delirium tremens which
nearly ended fatally was persuaded to
enter upon farinaceous diet and was
cured completely in seven months.
Macaroni, hsricot beans, dried peas,
and lentils we'll boiled and favored,
plenty of butter, or olive oil, are pre-
eminent for antagonism to alcohol. The
carbonaceous starch contained in these
vegetables seems 10 render carbon in
an alcoholic form repulsiye. Highly
glutinous bread is of great utility if it
is perfectly sweet.
CHICKEN PIE.--Clean, draw, and cut
saucepan with water enough to cover
them, salt to season, cover them and
let them boil till tender, Swimming
them we'll. Make pie crust with a
quart of flour and half pound Of but
ter or lard, wet with sweet milk or cold
water. Cover deep dish with the
crust, lay the chickens in, put in bits
of butter rolled in flour, fill the dish
with the water in which the chick
ems were boiled. Insert cup in the
center of the dish this will keep the
gravy from soaking into the crust.
Cover the dish with neatly fitting
crust. Ornament the top of the pie
with thin leaves of paste, cut out with
tagging iron. Bake in q slow oven
F., and serve hot.
CIDER JELLY.--To make cider jelly
! take one pint of cold water, pour
| it over one and one half ounces
gelatine, one stick of cinnamon,
| Juice and rind of two lemons
simmer together half an hour then
add three pints boiling water, one and
one-half pounds white sugar and one
! quart of cider dissolve the sugar in
the cider and water. 10 make cider
Jelly, boil it down in an evaporating
pan as sorghum is boiled down into
syrup. The pure cider is put in at one
end of the pan and comes out at the
other in jelly equal to currant or rasp'
perry Jelly.
DID THE CHINESE INVENT BANK
NOTES ?--Sir John Lubbock, in the
Nineteenth Century, credits the Chi
nese with the invention Of bank notes.
It is related that about 119 b. G., the
court being IN want of money, the Hal
flax of the day hit upon the following
device: When any prince or courtiel
entered the imperial presence it was
customary to cover the face with a piece
of skin. 1t was first decreed that fol-
this parpose the skin of certain white
deer, kept in one of tho royal parks
should alone be employed. and Their
these skins, which appear to have
passed from ono noble to another, were
sold for high price. True bank note:
arc believed to have come into vogue
in China about 500 A. D., and were
called 5cyt sien, or flying money. i. d
I A woman in the hospital in Florence
has a strange history. She entered thu
italian army in order to save he
brother, q married man, from militar.
service. She served with distinction
during the war with Austria and re
ceived Q. medal for bravery in the field
When these facts were known to Kin.