Kimball enterprise. (Kimball, Brule County, Dakota [S.D.]) 188?-1883, 1883-07-13

| cutting, and he has never observed AZ
| increase in rapidity. might also ADS
! that believe many beardless faces and
bald heads in middle and advancing age
are often due TO constant cutting and
| shaving in early life. The young girls
and boys seen daily upoa our streets
with their closely-cropped heads and
the young men with their clean -shaven
faces..ara year by year by this fashion
having their hair-forming apparatus
overstrained.-Dr. Shoemaker.
Cheap Summer Drinks.
The strongest practical argument
against total abstinence is the difficulty
of obtaining any non-aleoholic beverage
at once cheapand palatasle. Many peo-
pie do not like water, and even if they
did. not all water is particularly whole
some, while hard workers always de-
clare that water alone does not quench
thirst. Haynsakers, for example, never
will drink water; they often drink more
beer thaais good for them, but they
will drink Misunderstanding beverages if
these are supplied to them. a lump of
ice improves most summer drinks, and.
where ice is not to be had, the jugs
or bottles should be set in large pail of
salt and water in the cellar, for salt and
water is colder than water alone. The
Indian plan of cooling water by keep
ing it in porous earoheNware, from the
surface of which evaporation continually
goes on, is not mads' reasonable use Of
in this country. Porous earthenwGre is
very easy to get. and the water in such
a vessel set in the basement in a draught
will soon be lowered several degrees of
temperature. Perhaps it is ret SUPER
tiuous to add warning against maAlng
these drinks too sweet. The sugar only
excites thirst instead ofQuenching it.
and though, of course, individual taste
varies Immensely, it is very common
fault, as much in Misunderstanding
drinks as in claret and champagne
cup.
0ATMEAL DRlNg-rnix one half pound
of oatmeal with five gallons. of cold wa
ter, boil it for half an hour, and strain
it through rather coarse rsvystrain-
er; add brown sugar to taste while hot.
1t is very much improved by the addi-
ton of one-half ounce of citric acid.
The thinly cut rind of two or three lem
ons or oranges may be boiled in it, or
SUN liaNpl lifS 10 " tNtiJ ptloIS
boiling a bit of cinnamon stick or few
cloves. To be served cold.
RICE OR BARLEY DRINK.-Makea as above,
using broken rice oi pot barley in the
place Of oatmeal.
LEMoNADE-One ounce tartaric acid,
one pound loaf sugar, one pint of boiling
water, and twenty or thirty drops of es-
scence of lemon. To be kept in bottle
and mixed with cold water1as desired.
Or. boil the rinds Of tive lemons in
two quarts or water for ten minutes, anO
two ounces OF citric acid. the Juice Of the
lemons and l-2 pounds of sugar. This
also is to be mixed with water, and will
keep, though not go long as the preced-
ing. Slice the whole of a lemon into 8
jug, taking away al! the pips and all the
plth. Add sugar to the taste; and pour
boiling water over. Let it stand at
east twenty-four hours, to extract ali
the flavor Of the fruit, and fill up with
boiling water if needed Some persons
like the juice Of an orange and very
small piece of peel added to each six or
eight lemons; it gives slightly bitter
flavor.
APPLE WATEE--Slice some we'll favored
apples in argejug, They need neither
be peeled nor cored. Add three or
four cloves and strip of lemon
peel and pour boiling water over. Let
it stand twentyfour hours. 1t will be
drinkasle in twelve hours or less.
CURRANT. WArER.-Put one quart of
red currants and half pint of raspber-
ries, with two quarts of water, over a
slow FIRE, to draw the juice for half an
hour: They must not peil. Strain
through a hair sieve and add another
quart Of water, in which about three
tourths of pound Of sugar has been
boiled to a syrup. Other iruit may be
used ia the same way.
CuEIANr V1SEGAR.-Put into large
basin two quarts Of black currants, well
bruised, and Que pint of the bess vine
gar. Let it stand three or four days,
and then strain it into an earthen Jar,
add ll-2 pounds of lump sugar; set the
jar IN a saucepan Of cold water and
water and boil for an hour. when cold,
bottle. It's better if kept fora year.
Raspberry vinegar may be made in the
same way, but double the quantity of
fruit is added, the second two quarts at
the end OF the first three days.
RASPBERRY AcID-Take any quantity of
raspberries, put them into a jug, cover
them with water previously acidulated
with tartaric acid to the sharpness O
lemon juice, let them remain twenty
four hours, then run the liquor through
u sieve, taking care not to brnise the
fruit. To each point of the clear liquor
add l-2 pounds Of pounded loaf sugar;
stir it frequently. When the sugar is
quite dissolved, the syrup must be
bottled. The wholo process must be
cold. The proportions are twelve
pounds Of raspberries, five ounces of
acid, two quarts Of water.
GINGER BEER-Pour three gallons of
boiling water OH 1-2 pounds of presery-
ing sugar, three ounces of bruised ginger,
and four lemons cut in very hin slices.
Let it stand till nearly cold, then add
dessertspoonful of brewers yeast spread
on toast. Let it stand all night, then
strain and bottle. Another way is to
take one pound of sugar, one ounce Of
ginger, one-half ounce of carbonate Of
soda, one-half ounce, of tartaric acid,
and one quarter ounce css cream oftartar.
Well pound the ginger, put all in an
earthen vessel, add q gallon Of water
not quite boiling, let it stand till cold,
then put tablesp oonful of BARN on
cast, and let it stand till the next day.
Bottle it, and lay it down tor two days.
when it will be ready for use."
termination Of Seed Wheas.