The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-12-26
THE HOME.
Household Accidents,

A light cut or abrasion of the hand
Or slight burn, may become a serious
matt if it is totally neglected. Where
the first place that the wound should
bleed freely. Cases of lockjaw are Of
rare occurrence where this is the case,
and a very slight wound of the hand or
foot has been known to produce this
dangerous malady where bleeding did
not follow.
.. One of the greatest dangers lies in a
wound of kitchen knife, which may
have held impure matter, and even from
the scratch of pin, and fatal cases
of blood poisoning have frequently re-
suited from SO simple a.cause. Absolute
cleanliness, therefore, is necessary in
the treatment of such wound. After
the wound has bled little it should be
washed with perfectly clean water. That
which has been boiled is best for the pur-
pose, and there is no harm in using lit
tie carbolic acid in the proportion of a
drop to quart of water. Do not attempt
to staunch bleeding by 1.-The use of
cobwebs, which are naturally dirty and
full of impure germs. but use a little
lint and clean cotton or linen cloth.
These should be always kept in the
houses for use in case of such accidents.
A trustworthy druggist will always
supply some preparation of..carbolic acid
properly weakened for household use.
Even household ammonia, though it is
painful at first, is recommended as
mild way of cauterizing a simple wound.
A thick paste of equal parts of common
10 Hxynf 70 40
with cold water, is the best remedy for
a burn.
Tt is BETTER than lime water, because
lime water is liable to become incrusted,
while the paste of soda and -four is cool
ing to the surface and canseasily sbe re-
moved. The object of treating burn is
to cover the extremities OF the nerves
which have been injured and give them
opportunity to heal. While such paste
is being prepared cover the wound for
the moment with common -four and
wrap it up in clean cotton.
A simple healing plaster which may
be prepared in the household calls for
half pound of rosin, an ounce each of
mutton tallow, camphor gum and bees
cedar oil, gum myrrh and linseed oil.
Melt the rosin, mutton tallow, camphor
gum, beeswax and gum myrrh together,
and add the oils. This plaster should be
spread on cotton when needed and ap-
piled to the wound. Tribune.
Apple Jelly.
Apple jelly is one of our most excell-
emit fruit jellies, and it is standard de-
pendence of the French cook in the prep
aration of fruit pies and various other
desserts
The French make many delicious COM
potes of apples. The difference between
ascompote and preserve should be care
fully noted. A compete is preparation
Of fruit put up for immediate use, as
we put up cranberriesssor..stew apples; a
preserve is preparation of fruit intend
ed to be used as some distant time, and
may usually be kept twelve month or
longer.
Apple preserves are an absurdity, AS
apples are found in market all the year
round, except in the beginning of sum-
mer, when other fruits are in abundance
Apple jelly is best prepared from time to
time as it is needed, though thel is no
objection to having two weeks supplies
in the house for fruit pies and general
use. A compete should not be made
more than day or two at the furthest
before it is served. The most familiar
American compete, moulded .cran berries
is considered to be in it's prime condition
the day after it is made.
For an apple jelly select dozen firm,
we'll favored apples. Almost -.any we'll
favored, slightly tart apple will do for
this purpose. Do not peel the apples.
but cut them into quarters, leaving the
core in, but removing any .wormy specks
Partially decayed apples are unft--for the
purpose. Pour pint of cold water over
them and slice in half lemon. Put
them in poreclain-lined kettle to boil.
then strain them through fine sieve
or a coarse cloth. Add sugar in the
proportion of pound to every pint of
juice. Let the sugar and apple Juice
boil together for twenty minutes. Then
test the mixture, and as soon as it forms
jelly pour it into cups.
A layer of this jelly spread over an
apple meringue pie before the meringue
is put on is a great improvement. and
most French cooks use such a layer.in
all their fruit pies, both next to the
crust and over the fruit, SO that the
fruit is encased in the apple jelly. The
reason for this is that the apple is an in
expensive, convenient article to use, and
possesses the ability to take to itself the
flavor of other fuits, like peaches, pine
apples and greengages. A most delicious
apple meringue pie lis made of apple
jelly, strongly tinctured with lemon
juice and covered with a meringue flaw
ored with lemon. For the purpose Of
economy, a nice apple sauce, strained as
it should be fand with a layer of apple
jelly over it and then the layer of merin-
que, is more often used. New York
Tribune
Domestic Receipts.
Sailed Almonds. "A fter Relieving tho