Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-10-30

correspondents OF VIII not DC I'M
tied in their epistles, but conciseness Is prefer
able, and but one side of page must be written
upon. Questions pertinent TO this department
will be answered in this column.l
ADULTERATED TINwARE The Journal
Of Chemistry speaks OF it as follows: At
tention has recently been called TO new
risk of chronic poisoning by the old enemy,
lead. What we call tin-vessels are in daily
use IN every household in the land. They
are cheap, durable and convenient, and
have been considered perfectly safe for the
thousand culinary purposes to which they
are devoted. They are safe If the tin
plate is honestly made. But unfortunately
this is not always to be counted upon.
Tin is comparatively cheap but lead is
cheaper, and an alloy of the two metals
may be used in place of the dearer one,
with profit to the manufacturer. The
alloy is readily acted upon by acids,
and salts of lead are thus introduced
into food. The Michigan State Board of
Health has lately been investigating this
subject, having been led to do so by a
letter from a physician, who found that
certain cases OF what had been taken for
chorea We're really paralysis agitans, which
could be traced to this kind of lead poison.
Other cases were brought to light in which
children had died OF meningitis, fits and
paralytic affections, caused by milk kept in
such vessels, the acid in the fluid having
dissolved the lead. Mallc, citric and
other fruit acids are, of course, quicker
and more energetic IN their action on the
pernicous alloy. The danger is the greater
because the lead salts are cumulative poi
sons. The effect OF one or two small
doses may not be perceptible, but in
intestinal doses, continually repeated,
will in the end prove injurious, if not fatal
Analysis of a large number of specimens of
tin plate used in culinary articles showed
the presence of an alloy with lead in almost
every instance, and often In large quanti-
ties. 1t is safe to assert that large pro-
portion of the tin wares in the market are
unfit for use on this account. This cheap
tin has opened field of speculation to the
packers of canned fruits, meats and vege-
tables, which, if taken advantage of, must
necessarily result most disastrously to the
public health. Too much caution cannot
he exercised in purchasing canned goods TO
see that an attractive label does not cover
dangerous lead covered can.
NEAPoLTTAN LAcE.-Cast on fifteen
stitches and knit once across plain. First
row-knit three, throw the thread over,
knit two together, knit three, throw the
thread over, knit one, throw the thread
over, knit six. Second row-Knit six,
throw the thread over knit three, throw
the thread over, knit two together, knit
three, throw the thread over, knit two
together, knit one. Third row-Knit
three, throw the thread over, knit two
together twice, throw the thread over, knit
five, throw the thread over, knit six.
Fourth row-Slip the first stitch, knit the
second and slip the first one over the Sec
ond, leaving only one stitch on the needle.
Knit the next stitch and bind it off in the
same manner Continue this binding off
until there are but fourteen stitches
on the left hand needle, which,
with one ON the other will make
fifteen stitches, the number started with.
Knit one, throw the thread over, knit two
together, knit three, knit two together,
throw the thread over, knit two together,
knit one, throw the thread over,
knit two together, knit one. Fifth
row - Knit three, throw the thread
over, knit two together, knit one, throw
the thread over, knit two together, knit
one, knit two together, throw the thread
over, knit three. Sixth row-Knit three,
throw the thread over, knit one, throw the
thread over, slip two, knit one and throw
the two slipped stitches over the one just
knit, throw the thread over, knit four,
throw the thread over, knit two together,
knit one. Repeat from first row. This
lace worked with saxony yarn and rather
coarse steel needles makes beautiful
trimming of appropriate width for flannel
skirts. Made with fine needles and crochet
cotton, or thread, it would be suitable for
cotton or linen.
GONG BACK TO OLD TDIEs.-It is said
that in Paris they have gone back hun.
dred years in styles. They wear longpoke
bonnets, protruding over the forehead, and
filed in with face trimming of flowers or
ruching. They have returned to the
deeply-notched widespread collars and
neck ruffies, the capes and straight skirts
of the Incroyables of 1850. On the skirts
are many ruffles, and at the elbow bangles
the gathered, pulled and lace-trimmed reti-
Guile of that period. The old-fashioned
straight mantle, called the bonnie femme, is
also revived, with hood or comb, which
can be drawn over the head at pleasure. A
modified form of these quaint old fashions
has found favor with the American bellies,
Her full skirt falling in straight folds from
belt to toe has number of tucks or few
gathered ruffles Her waist is short, her
belt is wide, her collar is deep, her bonnet
is unique, she carries reticule and wears
mitts, and looks just like her great-grand-
mother used to look-all but her head.
COOKING IN GERMANY The funda-
mental principle of German cookery is to
mix together as many incongruous things
as possible. My countrymen have a special
talent, recognized the world over, for in
venting mixed drinks, but their combina-
lions pale before those of the Germans in
mixed cooking, That compound which is
80 toothsome to German, herring salad,
is concocted from sixteen different articles.
A German beefsteak is made of hashed
meats, rolled into ball and fried. What
they call roast beef is chunk of meat
boiled awhile and then baked; it usually
looks like lump of india-rubber. With
the meats is always served a compete, made
of stewed or preserved fruit. The vegeta-
bles are deemed at their best when they are
floating in grease, Sausage, however, Is
the great national delicacy. 1t is produced
in great varieties of size and quality and
the sausage shops of Berlin are the most
elegant in the city.
5 MATs.-Paper dish mats, which can be
washed without the slightest injury, and
which very nearly resemble the wicker dish
mats commonly used on the dining table,
are among the most recent novelties The
mats are stamped out of cardboard, in both
round and oval form and in any desired
size. The wicker-work pattern is 18th.
ographed, after which the work is finished
up by the application of a very hard kind
of varnish. The paper mats, it is claimed,
will last as long as wicker ones, are much
cheaper, and possess the additional advan-
tage of smooth surface.
STUFFED PEPPERS. = Choose large,
SMOOTH green peppers, like those used for
mangoes wash them, cut out the stems
and remove the seeds, being careful to
avoid breaking the peppers; parboil them
for five minutes in boiling water and salt,