Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-02-04
Vitality--Hi.h and Low.

by the vigorous and harmonious work
ing of all the bodily organs. There is
connected with It tie power to digest
and assimilate food and to transform il
into heat and force; to eliminate freely
all waste products from the system; to
eXpel-withjn limits-deleterious sub
stances that may find their way into the
circulation through the lungs, stomach
or skin; to repair the effects of acct.
dental injury: and to enjoy, without
painful reaction. the normal activity of
the brain, muscles, senses, and natural
appetites.
To persons of high vitality, there is
pleasure in the mere sense of being.
and vastly more in the full and we'll.
balanced employment of body, mind
and heart. There slumbers within
them, ut all times, a great power of
achievement. They are equal to emer-
gencies, though SO calm may be their
life that their nearest friends may not
perceive how much is in them until
those emergencies, which break down
others, may call them to the front.
A low vitality is the reverse of this.
The person is affected by petty, disturb
ing causes, and readily yields to almost
every deleterious agent. The machin-
cry Is constantly getting out of order,
if it may ever be said to be in order.
The infant is puny, and, in tho msior-
ity of cases, dies within two years. If
he manages to survive, he reaches
adult life in state of ch ronic invalid.
ism. lie can " bear nothing is dys-
peptic, chloritic, nervous, hvstcrical.
neuralgia, peevish, and tickle; is easily
discouraged attempts little, accom-
plishes less; and, if he drags along to
old age, often wishes himself dead, and
wonders how or why he lives.
Now these are extremes, between
which is every variety Of grades. The
difference is often a matter Of heredty.
Yet the best constitution may be thrown
away by overlooking, sensual indul-
genco, passion, anxiety, fret, lack of
diversion, improper food, insufficient
sleep, foul air, over-work of body or
brain, Incidence, or an aimless life.
On the contrary, the feeble consitu-
ton, by care, may loo lifted to n high
grade of vitality. Parents should know
enough of physiology to begin right
With their children; train them to right
habits, and fix in their minds, while
still young, right ideas of morals and
hygiene. - Youths Companion.
SOME Uses or CHARCOAL.-Churcoa
laid fl 1t while cold on Il burn, causes
the pain to abate Immediately; by leav-
ing it on for an hour the burn seems
almost healed when the wound is su-
periicial. Tainted meat, surrounded
with it, is sweetened. Strewn over
heaps OF decomposed pelts or over
dead animals, charcoal prevents any
unpleasant odor. Foul water is puri-
fled by it. 1t is a great disinfectant,
and swee items offensive air if placed in
shallow trays around apartments. 1t
is SO very porous that it absorbs and
condenses gases rapidly. One cubic
iuch of fresh charcoal will absorb
nearly one hundred inches of gaseous
ammonia. Charcoal forms an excellent
poultice for malignant wounds and
sores. In cases Of what is called proud
flesh it is invaluable. 1t gives no dis
agreeable odor, corrodes no metal, hurts
no texture, I'M ures no color, is q sim.
pie and safe sweetener and disinfect-
ant. A teaspoonful of charcoal in half
glass of water often relieves a sick
headache. 1t absorbs the gases and
relieves the distended stomach, pressing
against the nerves which extend from
the stomach to the head. 1t often re-
lieves constipation, pain or heartburn.
- = -
FRIED PoTAToEs.-Rlw potatoes,
peel, cut in rings the thickness of
shilling. or cut in one continuous shay
ing, throw them into cold water until
you have sufli cient; drain on a cloth;
fry quickly in plenty of hot fat. and
with as little color as possible; dry
them we'll from the grease, and sprinkle
with salt. When nicely done, and piled
up properly, they make a fine side dish,
which is always eaten with great relish.
Or cut potato lengthwise the size
and shape of the divisions of an Or
ange, trim neatly and fry them; they
are all excellent garnish for meat.
Cold potatoes may be cut in slices some
what less than an inch thick, and fried
in like manner. They can also be fried
with onions, as an accompaniment to
pork chops, sliced cod, red herring, or
with rasher of bacon.
Another nice way is to boil them and
let them become cold, then cut them
into rather thick slices. Put lump of
fresh butter into stew-pan, add little
flour, abont a teaspoonful for mod
erate-sized dish; when tho flour has
boiled short time in the butter, add
a cupful of water and little cream;
boil all together; then put in the pota-
toes covered with chopped parsley,
pepper and salt; stew them for few
minutes, and thon take them from the
fire and send to the table.
BAKED HAM. Make thick paste of
flour and water mot boiled), and cover
the entire ham with it, bone and all;
put in pan, on spider, or two muffin
rings, or anything that will keep it an
inch from the bottom, and bake ina
hot oven; if small ham, fifteen min
utes for each pound; if large, twenty
minutes; the oven should be hot when
put in. Tho paste forms u hard crust
around the ham, and the skin comes
Oft with it, Try this, and you will
never cook ham in any other way.
FaSbion