New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-01-03

little work, and whose brain is not very actively en.
any way, afford TO nke eight hourS
sleep.
There has been considerable discussion as 10 what
is the best position 10 lie n In sleep Most physician
will tell you that 1t is the right side. but here no
definite directions be given. weakness OF inc
lungs may cause the sleeper To rest more comfortably
on the left side. Again In depressing illnesses, tne
patient usually lies his back, and this position
seems i'm general 10 contribute the greatest amount
OF rest TO the muscles. yet few people would ma II
comfortable to sleep in this position position winch
has been advocated with considerable show OF reason
IS that OF lying partly the face. All these posons
have been advocated and probably healthfu person
sleeps altogether in either one OF them, but varies MS
position 10 all OF them during his resting hours
The best bed coverings are light woolien blankets.
The impervous cotton comfortables much used are
the most unwholcsome Of any covering. hair
mattress as is conceded now Is the very best bed
and "A single mattress with a set OF good springs u
all sufficient. Where there are two mattresses over
the springs they not likely 10 be well aired'
and therefore are more likely TO retain the exhalatons
Of sleep. A good hair bolster Is the most whole
some head rest but many persons prefer leather
bolster because they not used 10 IT. sleeping with
number Of pillows under the head Is certainly nlu'
rfous II tends to raise the head into cramped
unnatural position. The fashion OF double BEDS u
one greatly to be deprecated. and two single beds
cases so high an authority The London Lancet
SAYS. in discussing the question: Nothing will 20
derange the nervous syStem OF person VINO ID cnm'
NATIVE in nervous force lie all night in bed with
another who Is absorbent OF nervous force TIE lat
ter will sleep soundy all night and arise refreshed In
the morning. while the former will toss rcstlessly,
and awake in the morning fretful. peeyish, faine
hearted and discouraged No two persons no mat
ter who they are, should habilually sleep together'
The one will thrive the other will LOSE
In reply TO an. NJ" who is just learning to make
brcad We will say the best and most wholesome orao
is that made with potatoes. For four oavcs Doll lour
potatoes. Mash them fine and put them through
colander Add to them about quart Of boiling water
and when this is lukcwam sft in it Hour enough 10
make n batter As thick a. you can stir 400 10 ths
half cup Of yeast and beat the batter vigorously VII"
a strong spoon till II bisters well. Put the pa'er III
a deep bread bowl cover IL with -four to the depth o.
half an inch and it again with Floh ana cioSo
over Set the bread at night I'm the winter as early as
6 O'Clock, i'm the summer late as .. Let II "et III
place where will be kept at an equally warm mot
hot Temperature 4 shelf at the back 0f the stove,
there j., one is very good place to set IL n Hse
Examine I'm the morning. and when ne bread sponge
shows through the -four In cracks AS large as your
finger it Is time to kncad il up II does not matter
50 much how long yOu knead il as how you kncih H.
1t is much easier show this motion than to describe
It, Begin your kneading by stirring into the bread
sponge all the -four that has been put on top Oh IL
This NAV require some handling Of the dough with
the hands In that case -four the hands. When the
dough forms a clean mass In the bowl drchge hour
over it and turn IL ont on Toured board. Dredso
-four over ii again as it spreads out the board. Hour
your hands and fold the dough over about one third
with your fingers gently pressing il down with your
palms ~ yOu do Turn II around, bringing tho
.ide Of the to the top. Fold 1t again. turn 10
again, and continue this kneading with quick, hrn,
elastic touch for about twenty five thirty minutes.
Whenever the bread shows any tendency to stick to the
hand or the board the -four dredge. Al the END
Of the kneadng the bread should to cling to the
board and be a soft elastic mass II should have no
hard Jumps irregular places in il. but should be u
eOft. elastic texture the result Of even, Uniform knead
ing. II may take several patches Of bread before
~ NJ" learns how to knead bread y IL should be
kneaded, but she will regret learning. An even,
rocking motion is required. which demands no great
outlay Of strength but IS In Itself delightful, inVlgor
atng gymnaStic exercise. When the bread Is kneaded
rub about a table pOonfu OF fresh lard of sweet
butter the surface and set il back in the bowl
to rise covering ii up carefully When has risen to
double its original bulk Is ready 10 make into oaves.
Turn it out on Toured bread board knead for about
five minutes. into four lOaves. rub very little
butter over the surface Of each. put them into pans
lightly dredsed with -four, but not creased and let
them rise for half three quarters Of hour cover
ing them up when they rising with heavy towel.
The shelf back Of the is always the best place
T. set bread while ii IS rising Have good strong
fire and turn the the oven, but not the hottest
kind Of fire. which would the bread to burn
before it rises II the is too hot, pan OF cold
water set in will moderate the heat The bread should
rise up i'm the pan thoroughly before II begins brown
very much Tile lDayes should bake steadily for
hour
The stockport is utensll very seldom seen in
practical use I'm the country kitchen As matter Of
fact there IS little fresh meat used In the winter
season In many country districts that could hardly
he made available. Where fresh regular
part Of the daily diet stock pot should be Of the
regular utensils Of the stove. Any closely covered
kettle vii, do this Durpose. All the bones from