Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-08-22
THE HOUSEHOLD.
T1I.,. fsr IIs, Wenthrr.

Meat Is known to be very heating 10 the
hssi. and is uow sail 10 be the chief cause
of The disorders incident to hot weather,
thuse dis,riers which In time past have
bssn attributed 20 fruit and vegetables.
1T those Who eat meat three times day
and hnd the heat insuherablc, try for a
uhile doiur without Il At two Of the meals
and use ripe fruit instead. Fruit cools the
bl,.ri sud rists far less than meat there
FIRE. " our blood l. cooler and we have the
pleasant satisfartinn II saving money by
the operation. We ought surely 10 feel cool
90 besides. the money we save can go
tnuar,l huying tee Let US leave of our
oatmeal in the mornings aud substitute
moliesi farina With cream and sugar give
up boa cakes and eat bread made Of the
~ hoie wheat n1ur. Let cool, crisp salads
form part u our breakfasts, aud with fra
grant coffee aud sweet. fresh butter we will
not miss meat Fresh fish, boiled or broiled,
Is a rori substitute for meat in summer, as
IL contains very little, some kinds none at
IN. of the heat producing elements.
Dust we'll, yes, dust Is trying, very /;
disheartcuine. ton, u we will allow Il, but
don't worry about IT, Put away all deli
cate articles that will be ruined, Danish
all draperies that will collect the dust Have
the street thoroughly wet every morning
aud evening in front Of and as far each
side u your house as the hose will reach,
even though you should sprinkle in front OF
the house Of that neighbor who never re-
turns the favor The more the street is
wet the less dust and the cooler the air will
be. II Won will have the windows closed
and the hose turned on the house as high
a. the water will reach, it will not only
wash of the dust, but help to cool the heat
ell walls
For the failing appsttes try breakfast
Of iced cantelopes, cold boiled rice nodded
in small cups, with a sprinkhng of pow
dered sugar and little sweet cream, a
piece Of broiled salt fish, good coffee, brown
bread and sweet, fresh butter. A little of
each, just dainty tempting bit, not huge
platter that would disgust For dinner a
salmon salad, sliced tomatoes, bread and
butter aud cup custards, with Russian tea.
At supper have pretty bowls half filed with
milk, into which crumb white, homemade
bread, and add a couple of tablespoonfuls
Of huckleberries and "a sprinklng of sugar
Try this, varying the menus, but keeping
the same simple style, for n few days.
Perchance the entire change from the reg
ular course Of cooked meats, vegetables
and pastry may WOO back the cnpricious
appetites.
a housekeeper, some years ago, gave her
family, who for a while had not wanted
"anything to eat, b" one day for dinner moth
ing at all but apple pies, freshly baked,
milk and cheese Another day it was a
boiled huckleberry pudding, and third
time large dish Of the freshest, tendcrest
young peas, with plenty of fresh bread aud
butter and a pitcher Of cool, rich milk.
These simple dinners were hailed with de
light, and they always had the desired ef
feet.
If the food spoils, buy only what is need
ed from day TO day if this is possible. If
not practicable to buy every day, keep
fruit and vegetables in as cool and dry a
place as possible. If you have no ice, put
your meat in thin muslin bag which has
been dipped in vinegar, and hang it where
it will get the air but no sun; or it may he
dipped in melted suet, and so kept for a
day or two. Empty the bread box and
wipe it carefully every morning, allowing
no scraps or crumbs to accumulate, as they
induce moisture and consequently mold.
Be very particular with all pitchers and
other utensils used for milk wash them
with boiling water, rinse them in scalding
water with piece of washing soda in it,
scald again in clear water, and dry them
thoroughly See that they are perfectly
cold before putting the milk in them. 1t is
advisable in warm weather, this month es-
pecially, to scald the milk as soon as it
comes not boil it, as that gives it flavor
very disagreeable to some persons. Put it
in farina or double boiler, and when the
water boils in the lower part, the milk is
scalded sufficiently. -Tdbie Talk.