The National tribune., 1883-08-02
LOYAL W0MbN'S WORK
The FireSide and the World Wide.
Helpful Hints and Friendly Talks.
conducted by Kate B. Sherwood,

| How to keep as comfortable as possible is
well worth the study of those who think and
reason. Summer headache is the cause of much
! discomfort TO very many persons. In some cases
| it is traceable to malaHal poisoning, when quiz
| nine is the only specific. But very often the
| headache is caused by too much blood in the
| head. In such cases it will be found very
| great relief to battle the head very frequently
in cold water, and, if it is persistent to fold
compress, wet it, and lay it on the top of the
head, Just above the brow Not only those who
are obliged TO spend much of their time in the
| sun heat, but those who are confined TO close
1 rooms and offices will be greatly benefited if
they viii remember this
1t is well to take piece of cloth about the
size of large napkin, fold it into several thick
nesses, and in size like the palm of your hand,
| wet it, and if your headache is very severe,
| cool it frequently, placing it under your hat,
or lady may fasten it with hair pins. Those
| who have ice convenient may place piece in
| the folds of the cloth. This will give relief in
very many eases. Besides proving grateful and
| cooling, ii is much more convenient than to
| bind compress around the brow, this being
! something TO which those only who have leisure
can resort. 1t can be worn with the greatest
comfort, and those who have tried it viii not
! trust themselves without it on a hot day.
Persons who are oyer-heated should be very
careful that they do not take cold by cooling
OF suddenly, by plunging into cold bath, or
| seating themselves in chilling draughts But
! there is an etfectual way of bringing the blood
! to its normal temperature, if one only knows
! how To go swimming or seek the bath tub
/ with the blood at fever heat may lead to very
| serious consequences, aud many persons have
been crippled for life from such needless prac-
! ticcs. In such cases there is danger OF con-
geStion and paralysis, by driving the blood from
! its courses TO the vitals. The surface of the
hol-- &c Of
charged organ and the consequent arrangement
| of the entire system. But, by the course indi-
Gated, the blood itself is cooled, which may be
accomplished rs follows
! When yoa come in very much overcome with
| the heat, remove your outer clothing, yourcoat
or dress, or other outside garments Then, in
n basin OF cool water, battle your head and arms,
dipping the water freely upon your wrists,
where the hot blood is pulsing rapidly; then
! sit down quietly with some cold compressor
! bound around your wrists and upon your head.
If you use a fan, use it to some purpose, and
/ instead of flaming yourself violently, still
further over heating your blood, fan slowly, di-
recting the cooling air against your throbbing
temples and the pulses OF your wrists.
/ Bear in mind that very much summer sick
ness is caused by drinking too much ice water,
which IS more or less injurious, particularly
when eating, as it ehills the stomach and re-
tards digestion. Very many are also seriously
affected, when travelling, by a change of water.
The best way in all cases is to drink water
sparingy when overheated or after full meal
To allay thirst, a little lemon other acid
may be added to the water or a little cold tea.
In such cases the relief secured is more certain
and the disturbances likely TO result from too
much cold water very greatly allayed. On the
| other hand, cold water, when it is pure, and at
a temperature of about fifty degrees-in other
words, neither too warm or too cOld-may be
drank freely under ordinary circumstances with
very wholesome results This when at home.
| When travelling, be on your guard, and do not
fail TO provide yourself with a little brandy or
peppermint, which, even with the greatest care,
may be needed to keep your stomach from pro-
testing against the abuses it may be subjected
to-
THE HOUSEHOLD.
correspondent from Kendalville Ind,
writes us for minute directions for making
I-5aTatoga potatoes, as she has tried several re-
cipesa failed. Ii she will follow this recipe.
accurately she cannot go amiss.
Saratoga potatoes: Slice your potatoes very
thin with a slaw cntter. If done by hand be
careful to get them thin and even. 1t takes
long time, as they cannot be hurried.
Cover the potatoes with water and let them
stand several hours in very cold place; an ice
chest is the best. If you want them for break
last IT Is best TO prepare them the night before.
TO stand in cold water makes them mere crisp,
| though, If you are in hurry, they may be done
without.
When you take them from the water rub
them dry, a few at a time, with towel. While
drying them have kettle of lard heated as
for fried cakes Drop slice in and if il browns
quickly the lard is hot enough.
See that you have provided a wire basket,
like small pan in shape, and used for the
especial purpose of frying potatoes, croquets,
&c. Put your potatoes in the basket and place
III in fbn lar1 Saa hot hacly &c
| not too full, or that you have too much lard or
the potatoes will float into the boiling mixture
Potatoes may be fried without using the basket,
and then dipped out with skinner; but this
way is both slow and unsatisfactory You may
stir the potatoes while cooking with fork, that
all may be evenly done.
Take the potatoes from the basket and drain
off the lard; then throw them upon a soft cloth
or porous paper, shaking them around to absorb
all the grease. Sprinkle salt over them and
place in tureen, uncovered, that their crisp
ness may not be destroyed by the steam
If your potatoes get greasy and heavy look
ing before browning, it is because they are not
well dried or that the lard is not hot enough
It is best TO do but few at a time, and while
you are rubbing the grease from one lot the
other may be frying, Saratoga potatoes are
excellent for q luncheon, cold, as well as hot
for breakfast or tea.
PRECAUTIONS IN CANNING.
Mrs M. L. D., of Canton, O.. inquiries if tin
cans are not safe for canning To this we
would unhesitatingiy say that they are, pro-
vided that only the common resin sealing wax
is used and that the is never used after it has
become corroded. a series of investigations,
growing out of cases Of poisoning from canned
meats and fish, has shown that the trouble has
arisen from the use of fiux for sealing purposes.
Fiuy is the muriate of zinc a very active poi
son. This fiuS, when used for solder, very often
gets into the cans, when it enters into chem
zeal combination with the meat making the
contents very poisonous to most persons, par
ticularly those of sedentary habits.
Now, as no private family uses this solder in
canning, care in such cases must be turned to the
cans themselves. In this connection it should
be remembered that it is not only necessary
that the cans should be bright and new when
used, but that they should not stand too long
before using. Not only tomatoes but peaches
and other fruit will, if allowed to stand too
long i'll cans before using, eat off the TIM and so
develop active poison. For this reason all
fruit, meats, or vegetables put up in tin should
be used within the year. Many persons using
tin cans are not as particular about this as they
should be, and canned fruit is allowed to get
several years old before using. This is all
wrong, and may account for many an attack of
gripping and collie.
1t is not improbable that the result of the
important investigations referred to will be the
substitution of Japanned iron, or pure iron
cans fortin. When this is done those whoadhere
TO glass which is both expensive and perish
hnfra in,