Daily globe., 1883-05-02
THE FAMILY DOCTOE,

The LAUHGNG CURE.-A sh-ewd
lady who had recovered from decline
was ask ed what cured her. "I stceesd
worrying and began to laugh; that is
all, was the reply. If many fretf1l
persons would try this cheap melic;oe
they would have more friends ans feel
better
PUTRID SORE THRoAT.-NEix one Eli
of apple vinegar, teaspoonful CT com
mon salt, a tablespoonful of drained
bees honey and half pod of pepper,
together; boil to proper consistency,
pour into half-pint of strong sage tea.
Take tablespoonful occasionally and
it viii be found an excellent remedy.
REMEDY FOR LoCKJAw.-L any one
who has an attack of lockiaw take a
small quantity of turpentine, warm it
and pour it on the wound, no matter
where the wound is, and relief Will fol-
low in less than minute. Nothing
better can be applied to a severe cut OF
bruise than cold turpentine; it will give
certain relief almost instantly. Turpen-
tine is also q sovereign remedy for Group.
Saturate piece of flannel on the throat
and chest, and in every severe case three
or four drops on lump Of sugar may
be taken inwardly.
Corn CUREs.-Dissolve one part of
salicylic acid in forty parts of collodion;
apply several times week. The corn
dissolves with little trouble. For hard
corns, apply at night mixture of one
part of carbolic acid and ten parts of
distilled water, glycerine, and soap lini-
ment; envelop with gutta percha It's
sue, and the corn may generally be re-
moved the next morning. For infamed
and swollen joints proceed in the same
manner, but use, instead of the above
mixture, liq. plumb dill. one hundred
and tinct. creci five parts.
WBLL-CooKED FooD.-To set upon
my table healthy, nourishing and we'll
cooked food is one of my hobbies. This
would be comparatively easy matter
if one had plenty of money, but where
the housekeeping is conducted Oh
economical principles it requires little
care and thought For instance, bread
is found in many families in the form of
yellow-streaked saleratus buscuit, and
this not seldom, but two or three times
a week. Now, good, light, yeast bread
is something anybody can have. It
should be well baked, with a brown
crust, top and bottom. Then graham
or rye makes good bread if raised with
yeast, and is pleasant change from
white, besides agreeing with dyspeptics.
This saleratus is the bane of the kitch-
en-. Of course there are times when 1t
must be used, but it seems to me that a
standard baking powder is preferable,
the materials being purer and less like
ly to be adulterated by the grocers.
Though there are so many people who
dislike oatmeal, yet, in my opinion, at
least, there is nothing can compare with
it for breakfast dish. The water should
be boiling and the meal stirred in grad
ually y and it should be we'll boiled.
Tha5 people dislike it is not surprising,
for Ii is GsUally half cooked and tiercely
salted, to cover the taste of the raw
meal. Meat is very important article
Of diet in this country, especially in the
cold weather; and the usual way of pre-
pairing it is by roasting or frying. How
much more palatable and nutritious it
would be stewed either with vegetables
or without, or made into soups. A very
savory dish is made by stufing beef
steak with dressing of bread-crumbs,
and stewing until tender. Broiling is
favorite method of mine in cooking
meat or fish, or even vegetables. In the
summer when the stomach seems to
crave something light, less meat should
be eaten (but enough to keep up the
strength, and more eggs, milk, blanc
mango and fruit. If the housekeeper
would use little care in the choice and
preparation of the food, there would be
fewer doctors bills to pay.-DetroH
Free Press.