The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1891-04-20

need be no such difficulty. In BEL
! GUM, where every married al takes
his wife's name after his own, the
children are known las he himself is),
by the paternal name only. There is
something to be said for the custom
from the genealogist's point of view,
but the modern woman does not care
about genealogy. She wants to as
sert herself. -London Queen.
Breathe Naturally.
"Have you ever noticed" said a
physician. 'thow many OF the people
you meet have the habit of keeping
their lips parted a little9 Just OBJ
serve peoples mouths in your walks
about the city and you will be sur
prised at the truth of what l am tell
ing you. Or perhaps you will not be
surprised now that / have put you on
your guard. but you will find the
number Is exceedingly large. / ven
ture to say that more than three
quarters of the men and women to be
met in the streets of this city will be
found to have their mouths partly
open. To some extent this is due to
the ~catarrlI, which is almost a
national disease, which renders nose
breathing in at least some cases not
an easy thing.
Then l think it is largely the result
of bad habits. The habit of opening
the lips q little is easily acquired. and,
like all habits, not easily broken.
Then, again, there are some people
who have the habit OF humming to
themselves as they walk, which natur-
ally tends to throw the mouth open.
OF course, the general habit of which
! am speaking is an extremely bad
one. The nose is the instrument
given us to breathe with, and only
when the air passes through the nose
and is strained there. especially in
cold weather, is it in fit condition to
enter the lungs.
Much more attention should be
given to the formation of the habit of
nose breathing than is generally the
case. This is a fact that ought to be
forcibly impressed on the mind of
every patient and every teacher. At
ter violent exercise it is natural and
inevitable to breathe through the
mouth, just as the dog throws open
his jaws and hangs out his tongue
when exhausted by some special
effort. But the dog and all other ami
mails when in normal condition
breathe only through the nose, and
men, women and children ought to
do the same."-IHe Adcdnce.
A Valuable Institution in the Kitchen.
The stock pot is not only an eco
nomical, but also a very convenient
addition to the supply of kitchen
utensils. 1t insures the saving of the
bones of cooked joints, which would
otherwise be thrown away without
any attempt to extract the nutritious
substances they contain; and it also
provides the cook with q constant
supply of material for her gravies and
sauces. 1t need not be a large nor an
expensive n for this purpose. Where
an ordinary kitchen range is used the
stock pot may be a common stoneware
jar provided with a lid, of tbs size and
shape that can be put into the oven.
Into this jar bones of cooked joints,
poultry and game, trimmings of meat
cooked or uncooked) can be put. COW
cred with cold water and left to SIM
mer for some hours. The bones must
be split and crushed or broken into
small pieces, IN order that the gela-
tine which they contain may be dis
solved by coming in contact with the
water.
Ii the bones are unbroken the CELIA
tine of the outer surface only is dis
solved, and thus a great portion is
wasted. When the oven is heated for
pastry or cakes, etc, the jar should be
taken out, as the stock should not
boil, but remain slowly cooking at a
temperature a few degrees below boil
ing point. II this is attended to, the
disagreeable odor of the day-before-
yesterdays soup will not pervade the
house.
This stock. when strained from the
bones, etc, and allowed to become
thoroughly cold, in order that the fat
may CONCEAL and thus be easily re-
moved, is quite good enough for or
binary gravy, sauces or vegetable
soups. The fat which is taken from
the surface of the stock should be
added to the fat for clarifying.
A Efsa Wav of Teaeliu1 Ngaonar.