The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-03-26

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mis- a., Ia, ,k,.. ,.,,s 3''
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StVEk use anything bot light BLANKETS
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y"as seaa,espaau - us',. Ior the Tvas'1
thst " retains The cShalattpus from thu
pores ~ Tao stsk person. While the
n ~ Allows thsm tn pa's through
Weas persons arv invariably Distressed
sStcat wrt~hs o' tTd,csptbcs, wtii's
e,'en prevent Their getting any sognd
sleep whatever.
Btxrp Arrts brwrttSas.-S~lec.
good tart cooking apples. Pare. cut in
two and cut the Corv out. Make dau.h
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s"a'se s"",se,. "au "u' anu eu' ih'"
sses. 'sse nan ~ an arp's,or tSo
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siuae. Iu' ,n'o a,iPplng'pan, anm
p'ur ar"unu 'nem' :" 'na' the pan WIN
~ one-'ou URN, 'u,'' .auee made OF ho.
''a p'eoc VI ou''er tue sue oi an
$50 susa; cinnamon ah" nun'eg'
naee aoou. M" an hou!' OF I'LL the ap'
P'es arc so".
SrnE FOR rnE BLAckLEa.,n Is
Said that certain cure i"r the black'
leg In cattle Is the application OF sat
peter to the affected parts as follows;
When the leg begins ~ swell make an
inci'ion In the hide and Lay the ground
saltpeter In the hesh. The opening IS
which !, i cl.;m.d w;ii nr.vs an 81
fsc,n,i cur, t"r mi. ds.,ru,,,;x. m,l,dv
The remedy i. , ,;mnls ons and ". nj
vi.e c,,,l. men who.s herd. ar. .0cc,st
10 try Il, n IL said 10 have nroyeJ
bivhly succe..sul In K.n.,s and o,hc,
Western S,a,.s
-,
WooLES UNDERGRADUATES whc'
snruhken py washing can not he mao'
20 resume their original proportions
Someth'ng may DC done IN that direc
uon; however, IN pressing them with
no, iron whie s're'cn'ng them 10 'h,i
, Iuii iengsn. 10 WASH nannel SO u VII
not snrih.' make q suds u boll'ng ho
water' put inc nanhel IN AND pound o
soase up and down till 4 Is clean, the
WIRING and put into scalding hot waite
!. and rinse; wiring dry and hang at one
! on the line. We have washed flannel
. IN this way without shrinking them Il
|. they dropped to- pieces from wear.
J the water Il hard soften it with bora'
= A machine makes the cleansing Of ilal
y nsls mere play.
!" In the process Of sailing and smokin
: meat about One.third Of its bulk Is was
}. ed, consisting II meat. juice, water, n
o bumen, and the soluble salts; unless Il
4 process Is very carefully conducted b
"a little remains save fiber, and under Il
:. action Of salt and smoke this become
N dry and hard and correspondingiy ind
u gsstible. Meats picked In time do N
ii lose materially In bulk, but nearly .
Or their nutrilive elements are impari'
~ To the brine. which. Of course, Is un
for use. Fat pork Il the only me
which Is improved by curing. as baco
since that process increases its discs
bility; lean smoked pork or ham Is e
III I'll nutritious than tat bacon, becaus"
=" hard hber Is very indige,tible. Dr
=, sailed fat pork Is more digc'tible TIL
III ham, and therefore shows less proP'
y; tionate waste; it may DC prepared rs
y. for bacon, and then dried w';hou, smo
a. Ing; ficsi.d pork which mas Secoi