The National tribune., 1884-12-11
LOYAL W0MbN'S WORK
Sensible Hints as to the Preservation
of Health.
HEALTH IN WINTER.

Editor that she has very good health while the
pleasant Summer weather lasts, and that even
in the Fall she is comparatively well, but adds:
" As soon as the first frost comes L am taken
with a severe cold which lasts all Winter long"
She wants to know remedy; also, if it is bet
ter to be housed up all Winter or to 60 out and
face the weather and let the cold run its course.
Now, there are so many remedies for colds,
and each equally good in its way, that the
Editor simply suggests that one of these be used
TO break up the cold, for certainly 1t is, IN TINS
case, common cold, or the sufferer would not
be well through the Summer months. The cold
arrested, il can be cured and permanently, too,
by Observing the following rules:
Take daily exercise in the open air. good,
brisk walk at the same hours each day, If pos
sible, being quite sure to observe these pre-
cautions:
/. Dress evenly Do not tie up your head
with warm comforters, while your chest Is
thinly protected and your shoes are thin and
worn.
2. Wear wooden underwear, including wrap
pers, drawers and stockings. The home made
kind, from natural wool, are the best but the
knitted variety is good, provided they are warm
enough.
3. Wear thick-soled shoes. The soles should
be so thick that the cold does not chill the feet
when striking the frozen ground. Thin shoes
with overshoes will not fill the bill. Rubbers
should not be worn, save to protect the shoes
from mud. OverShoes worn in the house are
greatly promotive of colds and various bodily
ailments. They sweat the feet and do not al
low the perspration TO pass off. Avoid them
for house wear as you would the pestiience.
4. Have the chest well protected by pad
ding in the cloak or jacket, or pin small
shawl across the chest, under the outer gar
ment, when it is windy or the weather is very
cold. But do not wear wraps when in the house.
8. Have the wrists and ankles well protected
from the cold, and do not wear slippers in the
house when accustomed to high shoes Many
a cold is contracted by wearing slippers, partic-
ularly when stepping into the open air, or
entering room of a lower temperature. The
cold draughts always run along the floor, and
the most important of all is to keep the feet
warm.
6. When about the house do not change from
thick to thin dresses. If you wear a muslin
dress for morning, the sleeves and waist should
be well lined, or jacket Of some kind should
be worn, either under or over the waist. Many
women and girls wear thin calico waists when
about their homework, and then wonder that
they have poor circulation, obstinately cold
feet, and hacking cough all Winter long.
z. Since in cold weather every one should
properly gain in flesh and strength, there be-
ing less loss to the body by perspiration when
exercising briskly, if you find yourself running
down physically, you may be quite sure tonics
the luxuriant vegetation and vast unclaimed
swamps and forests make malaria universally
prevalent, quinine is the unfailing specific, 1t
will be found wise to take small quantities
daily, say two grains before each meal.
s. Avoid cooling off suddenly if you get into
q perspiration. Avoid drafts. Keep an even
fire. Do not run out in your bare head, though
only for a moment. 1t may take but moment
to step over the brink of a precipice but all
eternity cannot bring you back. So in mo-
ment cold may be taken which will send you
into your grave on the lightning express, upon
which no stop-over tickets are allowed.
9. Ventilate your sleeping room thoroughly
every morning, and see to it that you have
enough fresh air at night as well as in daytime.
But it is grave mistake to believe that it is
necessary to keep an open window to do this.
little ventilation may be made between the
upper and lower sash by laying bit of wood
under the lower sash, which will answer every
purpose if your sleeping room is no better pro-
vided.
DOMESTIC RECIPES.
Poultry and game birds are now in their
prime, and are not only wholesome but deli
cious food if properly cooked. The flesh of
fowls has less red blood than the flesh of ami
mails, but it abounds in phosphates, and is
valuable as food on this account, particularly
for inyalids. The flesh is drier and not mar
bled with fat, as is the flesh Of animals.
All game has strong favor and odor, and
when cooked should be eaten with jellies or
sauces TO make it entirely palatable. 1t should
not be cooked as soon as killed but kept several
days to grow tender. If frozen, it may be kept
for a long time and be all tie better for the
keeping In cooking, the rule is to cook white
feShed game well DONE and dark-heshed game
UNDERGONE. The breast of all birds is the most
nutritious, aud it is an old saying that the
wing OF walker and the leg of flyer are
choice tidbits."
Domestic birds are usually well cooked, but
game being less common, very many fail in
preparing it properly. Following are choice
recipes for the same:
Bruised PigeoAs.-Draw and clean and break the
legs just above the feet leaving enough below the
joint 10 tie to the tail Wash and wipe If old and
tough, cover them with spiced vinegar, favored
with onion. and let them stand several hours This
makes them tender. Drain and wipe and stuff
with cracker crumbs, seasoned and moistened with
butter DTedge with salt, pepper and -four. Fry
pieces OF salt pork, with onion, chopped fine.
Place your pigeons III the pan, cover, dipping the
Eat over occasionally until DrOwn Butter slices of
toast, laying pigeon on each. Add q little water
TO the drIpp!ngpan aud nloistcn the bread. Spin
aeh boiled and chopped and spread upon the
Toast Is an Improvements IN the appearance OF The
dish, which may be garnished with green leaves.
Pigeons stuffed with parsley are very nice
prepared as above
Quail praised as above is very nice.
Potted PigeoRS.-Prepare for braising, but after
q
Half cover with water, and add pinch Of herbs
tied in bag. Simmer three hours, or until the
pigeons are tender. Remove the fat from the broth,
season and tiiic6en and turn the pigeons.
CHRISTMAS Plum Fitddsng.-One and half pints
Of grated bread crumbs, one pint Of chopped suet,
one and half pints Of currants and stoned Taisins
mixed, half cupful of citrcn shaved thin, scant
cupful Of sugar, half teaspoOniUi Of grated nut
meg, five eggs, two even tabiespoonfuis of -four
thnned with milk. BLK and boil, T steam, four
hours.
Serve with yellow sauce made as follows:
Yeliow Saucc.-Quarter Of a pound of butter
quarter Of pound OF brown sugar, yolk Of one
egg. Cream tie butter, add the sugar and stir
hot water till liquid; then add the beaten egg Stir
until thick and flavor with nutmeg.
Cottage P'tidtnJ.-Two heapiIg cupfuls Of -four,
two teaspooniuls OF baking powder, half a tea
spoonful Of salt, one egg, three and quarter cup
fus Of sugar, three tablespOoniuls Of melted butter,
cupfu Of milk.
Apple Co5jto.-Pare, quarter or slice enough sp-
piles TO rather more than laIf MI a deep pudding
dish crock. Add little water and set on the
stove; Let il boil till the apple IL cooked tender;
sweeteu and add spice 10 suit tie taste. Have
ready q crust made as for biscuit with Iiltle more
shortening added. Place over the top OF the dish
and bake I'LL crisp the top. Eat with liquid
sauce, or sugar and cream
FASHION NOTES.
High coifFeurs of simple design are worn on
full-dress occasions.
Velvet evening dresses are in all colors and
shades, but the favorite colors are strawberry
red and golden brown.
Carpets covering the entire floor are no longer
fashionable. Where the floor is not fine, Chinese
mating is used as a background for the rug
Trains are no longer worn at dancing parties
by those who participate. Short skirts are en-
SegaLe.
V-shaned corSages and derJi- corsages are