The Republican journal. [volume] (Belfast, Me.) 1829-current, 1884-01-31
Dragging the Nervous System.

Being one of the grand army of suffer
ers from headache, took, last summer
by order of my physician, three small
daily doses of Indian hemp (hasheesh),
in the hope of holding my intimate enc
my in check. Not discovering any of
the stimuative effects of the drug, even
after continual increase OF the dose, |
grew to regard it as a very harmless and
inactive medicine, and one day, when
was assured 10y some familiar symptoms
that my perpetual dull headache was
about to assume an aggravated and
acute form, such as usually sent me to
bed for a number of days, | took, in the
desperate hope of torestalling the attack.
a much larger quantity Of hasheesh than
had ever been prescribed. Twenty min
utes later | was seized with a strange
sinking or faintness, which gave my
family SO much alarm that they tele-
phoned at once for the doctor, who came
in thirty minutes after the summons,
bringing, as he had been requested, an
other practitioner with him.
| had Just rallied from the third faint,
as call the sinking turns, for want Of
more descriptive name, and was rapidly
relapsing into another, when the doctors
came. One of them asked at once if
had been taking anything unusual, and
4 friend who had been sent for remem-
bered that had been experimenting
with hasheesh. The physicians asked
then the size and time of the last dose,
out could not answer | heard them
distinctly, but my lips were sealed
Undoubtedly my looks conveyed a desire
to speak, for Dr. C., bending over
me. asked if had taken a much larger
quantity than he ordered. | was half
sitting up OH the bed when he asked me
that question, and, with all my energies
bent upon giving him 10 understand that
had taken an overdose, bowed my
head, and at once became unconscious of
everything except that bOWlng. which
kept up with ever increasing force for
seven or eight hours, according to my
computation of time. | felt the veins Of
my throat swell nearly to bursting. |
nodded like wooden mandarin in tea
store. From IAN Overdose Of Hash
eesh,' 10y Mary c. Hungerford, in Popu-
ular Science Monthly for February
Cheese, and how to Cook 1T.
Casein. when thoroughly coagulated
by rennet, then purified and dried is a
hard and yellowish horn-like substance
1t sottens and sWetls in water. but does
not dissolve therein, nor in alcohol nor
weak acids. Strong mineral acids dcc0m-
pose 1t. Alkalies dissolve it readily, and,
if concentrated, decompose it on the ap-
picaton of heat When moderately
ha1tal sftto I,a l,.,
to threads, and becomes elastic; at a
higher temperature it fuses, swells up,
carbonizes, and develops nearly the same
products Of distillation as the other pro-
tein compounds.
| have good and sufficient reasons for
thus specifying the properties Of this
constituent OF food. | regard it as the
most important of ali that | have to
describe in connection with my subject
the science OF cookery. 1t contains (as
! shall presently show more nutritious
material than any other food that is
ordinarily obtainable, and its cookery is
singular!y neglected, is practically an
unknown art, especially in this country
We commonly eat it raw although in its
raw state 1t is peculiarly indigestble;
though this need not be the case
Here, in this densely populated coun-
try, where We import so much Of our
food, cheese demands our most profound
attention. The difficulties and cost OF
importing ali kinds of meat, fish and
poultry, are great, while cheese may be
cheaply and deliberately brought to us
from any part of the world where COWS
OF goats can be fed, and it can be stored
more readily and kept longer than other
kinds OF animal food. Al that is requir-
ed TO render it, next to bread, the staple
food OF Brltons, is scientific cookery.
If | shall be able, in what is to follow,
to impart to my fellow -countrymen, and
more especially countrywomen. my own
convictions concerning the cookaOiitv,
and consequent improved digestibility,
OF cheese, these papers will have ''done
the state some service" From The
Chemistry Of Cookery" by W. Mattieu
Williams, in Popular Science Monthly
for February.
Rather than to sell at the prevailing
low prices, many farmers in Western and
Southern New York, are holding their
potatoes till spring Dealers are not
anxious to buy at any price. Many of
them have store houses full of Dotatoes at
thirty and thirty-tve cents l'.r bushel
and even at this low price they cannot
get their money back. The commission
merchants in New York city write that