The Osceola times., 1880-04-17
HONE TOPICS.
light . Nsssssity-Drisd APPiss--Hsp
Ysast--Notss.

VI. hchardSon, WnOsS aHS!ss W
health have been cited so much, In r-
cent English publication produces an
article called Health at Home, which is
rsplete with wisdom. A most impor'
tant point, and one on which he dwells,
Is the fact that so many people are afraid
Of the light. "In a dark and gloomy
house you never see the dirt that poll
lutes it. Dirt accumulates on dirt, and
the mind soon learns to apologize for
this condition because the gloom con-
ceals it," Accordingly, when house Is
dark and dingy. the air becomes impure.
not only on account Of the absence OF
light, but from the impurities which are
accumulated. Now, as DIR. Richardson
cleverly puts it, we place flowers In our
windows that they may have the light.
IL this be the case, why should We de-
prive ourselves Of the sunshine and ex-
pect to gain health and vigor? Light,
and plenty of it, is only purifier OF
things inanimate, but it absolutely slim
ulates our brains. 1t is in regard to sick
rooms that this excellent authority Is
particularly impressive. 1t used TO be
the habit of physicians in old times to
seduously darken the rooms, and this
to-day. In certain very acute cases of
nervous diseases. where light, the least
ray of it, disturbs in over-exciung the
visual organs, this darkening of the
room may be permitted, but ordinarily
to keep light out of the room is to de-
prive the patient Of one of the vital for
ces. Children or old people condemned
to live in darkness are pale and wan,
exactly like those plants which, deprived
of light, grow white. Darkness in the
day time undoubtedly makes the blood
flow less strongly and checks the beat
ing of the heart, and these conditions
are precisely such as bring constitutional
suffering and disease. The suppressio n
of the light Of day actually increases
those contagious maladles which feed on
uncleanliness. DR.. Richardson states
Il once found by experiment that Ger.
tain organic Dsisons, analogous to the
poisons which propagate these diseases
are rendered innocuous by exposure &c
light"
DRIED APPLES.
Ii takes a bold person 10 say a gooG
word for dried apples, which have bee 1
the theme of rldicule in prose anc
Phpbe Carey's caustic poetry, and tn,
sign Of all poor housekeeping. Bu
since the best families in England ar.
finding them very convenient under tn,
name of American apple chips, their yir
tues may be discovered nearer home
Now that green apples are so dear, somt
housekeepers viii be glad TO know tha
sour dried apples are just as good-iol
mince pies. and no one can ever detec
the difference. The old-fashion cut anC
strung apples keep their flavor bettel
than the thin steam-dried fruit. Tn,
same thing can be said for impaired drieC
peaches, which nave much finer tiavol
than the pared fruit. The unpareC
peaches can be bought for shilling
pound, the others at 10 TO 20. Soak the
impaired an hour after picking then
over, pour away the water, rub in tn,
hands through another and pour tha
of, and put them in a covered stone jal
with plenty of cold water and room I,
swell, to stay in the oven over night. Ther
rub through a sieve and TO two poundi
of the stewed fruit add a can of cannec
peaches, and stew till the latter is jus
done, with sugar to taste. A delicious
jam or compete is the result, with almos
if not quite as fine flavor as the came,
fruit. Try this way Of cooking driec
apples, and confess that they have beer
slandered. Soak an hour and wash a
directed for peaches. Put to bake in .
stone jar. two.thirds full Of fruit an,
quite full of water. Bake over night
In the morning add third of tea
spoonful of tartaric acid TO each pounC
to restore the acid lost by drying, unles
the apples are unusually sour, or to us
the Juice of three lemons for the sam,
purpose. Add a coffee cup of sugar t.
each pound of fruit, teaspooniul o
cinnamon or nutmeg and a pinch o
cloves, and return to the oven for al
hour. While hot stir in a te4spooniul 0
nice butter. This makes pleasant jan
which children like very much, an,
which proves excellent ior puddings
pies and plain cake. The longer it keep
the better it is, and if weather affects i
second baking restores its sweetnes
and improves Its flavor.
HOP YEAST.
An excellent and quick method o
making hop yeast: Pare and crate six o
seven goodsized potatoes. Stir heap
potatoe; have ready couple Of quart
of boiling hop water prepared by takinI
a handful of hops and pouring boilinI
water upon them and boiling abou
three minutes); turn the hop water upoi
the potato and stir, as for making starch
then boil the whole mass about ten min
utes, add a good handful of salt and on
of sugar, and let it stand until coo
enough so that it will not scald, and thel
add large cofiee-cup full of good yeast
and set where it will keep quite warn
till it is very light, then set it in a COO
place until 1t has stood about twenty
| four hours, when it is ready for you
yeast jug, which should be set in cool
dry place. The yeast prepared in TIN
way will keep longer and make nice
bread than by any method ! ever tried
and it does not take more than twent,
minutes to prepare it ready to set 70
| fermentation.
NOTES.
Use kerosene oil for all kinds Of starch
both cooked and uncooked. Shoul'
think tablespoonful Of oil, to four o
FIVE quarts Of starch, enough. In max
ing uncooked starch, have the waite
quite warm, as the starch will dissolv
sooner and the oil mingle more readily
The clothes need be starched and role
up but few minutes in this way.
A QUICK method of relieving painful
fleshwounds: Throw a handful of woo
or wooden rags upon hot embers, an,
smoke the wounded part until relief i
obtained, which will usually be in thre
or four minutes. This is said to b
equally efficacious for old infame'
wounds, and dangerous punctures fron
fork tines and rusty nails, where lock
Jaw is feared, only it requires longe