New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-01


plain On account Of the heaviness Of the material
Gray suede ties and gray gloves should complete this
toilette.
The proper temperature OF a sick room Is from 90
to 20 degrees Fahrenheit and the heat should not 20
much below or much above these points. Abundance
Of fresh air and sunshine h tile rule in all cases, es
cepu where the order Of the physician prohibits the
light. There is far more danger Of the patient De
coming enervsed by close foul Dir than there is from
ventilation. English physicians insist that an open
fire is necessity to the proper ventilation of a sick
and eminent authority on this subject says
do not consider suitable for patient TO
occupy during prolonged Illness where there is not
an open fire burning on the hearth In order to secure
proper ventilation" tight stove furnace
register will not serve any such purpose. On the
contrary. the stove throws out dry heat which can
only be partly cOuntencted by keeping boiling water
on the stove It does not solve in any way the prob
lem Of ventilation. The furnace register too often
brings up current Of foul air nom the cellar or the
Kitchen into which the cold air box opens. I'm
fortunately 1t Is quite the exception 70 have the cold
air box open outdoors as 1t should. Even where II
opens the furnace register does not assist materially
In ventating the room. One of the best methods OF
removing OdOrs is take shovel OF burning Goals,
sprinkle it with coffee and pass it around the ROOM
Where there is infectious disease deodorzing solution
should be obtained from the physician and used in
the water in which the utensils Of the Dom the bed
ding and clothing Of the patient are washed.
Good yeast Is easy to make and keeps well with
proper care. Homemade yeast makes better and
sweeter loaf OF bread than can be made rom any
bakers yeast. Once started new yeast may be set
with half cup Of the old so that there Is no necessity
OF purchasing 1t is possible to start yeast from
the root but we do not advise any one to take the
trouble There IL grocery store where some species
Oft cake cannot found, md though these
are not good enough to depend ON for regular bread
making, they will do very well to start the yeast.
Dissolve such a cake In cup Of lukewarm water let
stand while ycu prepare the foundation for gallon
ana half OF yeast. This will be sufficient qnanrity
to last about month and half for d small family
and will keep this length Of time In summer II It Is
kept In stont demjohn, corked tight and set In the
Ice box In cold cellar. The foundation OF thls
Yeast is pint Of potatoes, mashed through colander
and measured after MASKING. cup each OF SALT sugar
and -four sfed together and stirred into the mashed
potatoes. cup Of hops, measured rather lightly,
should be put the fire In a pint OF boiling water,
and boiled steadily and slowly for twenty minutes At
the end Of this time the water from the hops should De
strained over the salt sugar. -four and mashed p0ta-
toes Beat the mixture to tiIke out all the Jumps.
Add pint Of boiling water and beat again and then
add four quarts OF boiling water stirring the mixture
Let it stand in a stone jar until it is
lukewarm to the touch Then add the dissolved yeast
cake and all the liquid with 1t. Cover the ycnst care
fully and set il In warm place. shelf or chair
behind the stove is good place If it is set ut night
Il will be covered with thick froth IN the morning
Beat this down with large spoon When 1t has stood
three hours more, beat it again and continue beating
It every three hours till il has risen fully This will
take from twenty two to twentyfour hours after IL is
set That is yeast set at O'Clock one night will
be ready to use at or o'clock the next night II
i stands ant longer IL will be likely TO SPOIL As soon
as the yeast has risen pour it into stone demjohn
Dne holding at least two gallons. Cork il up tightly
and tie the cork down, or the power Of your yeast
Will show itself prematurey and disastrously by send
ing the cork out of the demi1ohn and spoutng up in
the air. This yeast makes especially sweet bread,
and il is great convenience to have good yeast oil
gays In tho house. The labor, once In month and
half Of putting the Ingredients together and beating
them while they are rising is amply repaid.
There is foolish prejudice against onions because
Of their somewhat pungent odor and Its effect on the
breath though for that matter. there other
things which produce a similar effect against which
No prejudice seems 10 exist. There is herb In all
he vegetable garden which gives such delicate and
le cous flavor dainty meat dishes the onion. and
is greatly to be desired that should adopt French
aste In the matter and more onions In favor and
n cookery As a nervlne, there Is no better vegetable
han the onion and celery. The onion Is also credited
With being OF the best blood purifiers in the veget
bile kingdom. In order to these good qualities
is not necessary that the onion should
e rank and coarse. Mild varieties possess all
he medicinal values. There to be no
on why our vegetable gardeners should insist on
ultivating rank red and yellow onions. when the
ghlte silver-sknned varieties are so much more de-
cious There are many ways Of cooking this vege
able which do away with the rank flavor though
cry little can be done with the coarse aud rank
ariety and a matter OF fact these do not belong
n refined tables, except when used In a minute guam
,tv as seasoning like garlic and shallots The onion