The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-06-30
ALL AROUND THE HOUSE.
In Emergencies.

Women and children are in many cases
burned to death before the very eyes of their
friends, simply because none of them can
control themselves enough to pick up a
blanket an old coat, piece of carpet, or
wooden shawl to smother the flames with.
Never depend on water under such circum-
stances; smothering is quick and reliable.
Here is a case of fatal burning, where a
child caught her dress on fire in the third
story of her home. She ran down stairs and
at the landing of the second floor met lady
boarder coming out of her room. Instead of
grasping blanket from her bed and smoth-
ering the flames, the lady went back into her
room and locked the door, leaving the child
to burn TO death on the outside. The wo-
man was simply panic stricken, and in a con-
dition similar to that OF drove of stam-
peding cattle.
Children often stuff such things as beans
peas or beads into their nostrils. As there is
10 immediate danger you may wait till you
get over your furry and excitement before
you do anything. Quiet the child's fears
by showing that you are not frightened
yourself Snuff may be tried first. Give the
child little snuff, and compress the unob
stTueted nostril during the act of sneezing.
A current of air is forced through the OBJ
structed noStril from within, which often
carries the foreign body with it.. 1t is well
to lubricate the nOstril with a little oil, and
work it we'll up around the obstruction with
camefs hair brush before administering
the snuff.
II the snuff does not succeed, loop of fine
wire may be tried next. After dipping it in
OIL pass it carefully beyond the obstruction
by keeping close to the side of the nostril,
engage the object in the loop and withdraw
it. In careful hands crochet hook may be
used Be certain that the point is smooth
and round. If you should find your needle
too sharp at the point round it off with
file. Pass the hook into the nostril hatwise,
and turn it in such way as to hook the barb
in behind the foreign body, press hard
against it, and withdraw the instrument.
The same appliances may be resorted to
in cases of foreign bodies in the ear, except
the snuff. Great care must be observed in
these operations, particularly about the ear,
as the lining membrane is delicate and easily
wounded. Use no violence. and if you are
not skillful enough to remove the obstruc-
ton without very prolonged effort, wait
for professional skill.
The eye suffers most frequently from for
eign bodies than any other part of the body.
Any one who has ever travelled by rail has
been made painfully aware of this fact. The
first impulse one feels in case of such an ac-
cident is to rub the unfortunate eye. This
shOuIu De aNOlded dOlu the eye perfectly
still, and the flood OF tears which is always
excited by such an irritation will, in many
cases, wash the offending matter out at the
corner of the eye.
To examine the eye for foreign body in
cases where the sufferer doesn't know exact
ly where 1t is, first pull the lower lid down,
while the ball OF the eye is turned upward.
This exposes the entire lower part of the
ball to view. If the source of irritation is
not found the upper lid may be everted in
the following manner: Lay commOn-sized
silver probe horizontally across the lid Just
above the cartilaginous portion; grasp the
lashes and margin of the lid between the
thumb and forefnger; pull downward and
at the same time evert the lid, pressing hard
against the ball OF the eye with the probe.
A common knitting needle, or even the
handle of teaspoon, may be used in the
absence of probe. While the lid IS everted,
the eyeball may be turned downward, when
any foreign substance is easily removed.
SEASON DRINKS AND DELIcAcIEs.
Minced olives are relished by many and
are considered a delectable addition to
salads of any kind.
A new fashion at dinner parties is to have
the table canopied with vines and flowers,
resting on network of wire.
Raspberry shrub.-Place red raspberries in
an earthen dish; cover with good cider Vine
gar-not too strong-and let stand twelve
one pound OF sugar; boil ten minutes and
bottle hot.
Currant iam.-Gather the currants when
thoroughly ripe, and pick from the stalks;
bruise slightly, and to each pound OF fruit
allow three quarters of a pound of sugar;
put sugar and fruit in a porcelain kettle, and
boil nearly one hour over a slow fire, STIR
ring constantly.
Iced tea.-The tea should be made in the
morning and OF half green and half black;
make stronger aud sweeter than usual; pour
| in to Jug and place in the ice house or
chest. Serve in goblets, with small pieces of
broken ice. Lemon tea.-Add a few slices
| of lemon and little of the juice to tea made
as above.
A delicious dish to serve with ice-cream is
made thus: Take one quart of canned red
raspberTies, half package of gelatine, the
| juice Of lemon, and the whites of four eggs;
drain the juice from the berries; if necessary,
add sugar to make quite sweet; let the gel
atine soak for an hour and a half or two
hours in little of the berry juice; put the
rest OF the Juice into saucepan; let it reach
the boiling point, then add the gelatine; let
/ it cool little, and then stir in the berries,
| the lemon juice, and the whites of the eggs;
beat the mixture for several minutes, until
| 1t is thoroughly mixed, then put into molds
and set away to cool and harden. This may
be eaten with sugar and cream, but is incest
| with ice scream.
Pineapple ice to be served with dellcate
cake can be made of one ripe and juicy pine
| apple, or one quart can of the fruit; cut 1t
in very small pieces; add the juice and grated
| peel OF one lemon or Of one orange, as
| your taste dictates; one good, full pint OF
sugar, and one pint of water, or possibly
very little less if the fruit is juicy. Scatter
the sugar over the pineapple, and let 1t stand
for an hour, then drain of all the Juice,
then mash the fruit and strain again until
you are sure you have secured all the juice,
then add the water and freeze.