Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-04-10
QUA GARlv vsorADlGs.

Grctu outOOe, euo tufy hfo uuo0oUs<usy
one Of the moot valuable gins Of mother
earth to her chlldreu. The onion mol
only AIDS aud stimulates The digestive
organs, the mucous membranes and TN
brain, but u strengthens and socthes TN
nerves and purihes the whole system
Il cures coughs, colds, earachc, hoarse
ness and sore throat; Il an old.fsshlon
esi remedy, bot good one, for Group
and many of ne, no doubt, remember TN
bottle of onion syrup that Was Away,
forthcoming when We children exhib'tes
croupy symptoms. An old book OF I'd
Vice To housewives recommends "ar
onion poultice 90 be placed on the sols
Of each foot and on the chest" Of chill
dren attacked BY Group and those threat
ened With acute Inflammation OF TN
lungs, while the syrup n % Be admins
tered frequently. The syrup IL mad
by boiling together for I've minutes hal
\ cup 90 molasses, one Tablespoonful %
cider vinegar and one large onion chop
ped fine strain and bottle. THIS 10 alss
good for hoarseness and sore throat
The poultlce IL made by chopplng . rav
onion very fine. This IL q hotnely rene
dy but good housekcepers always hav'
Onions On the house, and we could uss
them nj least until the doctor comes
even though Ne do not believe 10 them
For q hard. tight cough nothing 10 bet
ter than TO eat raw onion; this VII
loosen the phlegm almost Immediately
Oulons are also recommended ~ = pre-
yeniive Of grippe and other epidemic
diseases Of catarrhal nature, nnd ar
sald 10 be, when eaten raw before retir
Ing, IN unfailing remedy for insomnla
hut Il IL not only for lie medIclna
qualities that the onion IL valuable; u
one Of the most wholesome aud nutri
tious foods, and has been so used from
the most remote antiquity. IL u ana
tive Of India and Of Egypt, where
grows la great perfection and u said Z
be Of exquisite flavor; 90 we can hsrdlI
blame those lsraeiltes Who, while In tn
desert, longed for the leeks and onion
Of the land Of their captivity. III
onion loves q warm climate and q Ugh
rich soil. The bermuda onions are th'
finest brought to our markets, being Yer!
much larger and Of . more delicate
flavor than those grown In our ow'
land.
II Il said thst In spain and Portugal
raw onion With . piece Of bread Offer
form. the dinner Of q lahorins man
Onions certainly contain large amount
Of heterogeneous matter and doubles
would be used more than they now ~
n their odor were less pronounced. In
flavor 81 an onion IL generally liked an,
Il great improvement to nearly NJ
meat preparations; even those who a.
not like onions when they are visible en-
Joy the plquancy of the juice. Man!
Who ihlnk they cannot eat onions In an!
other form would enjoy them " the!
were properly stewed. AMER pairing th'
onions, allow them to stand In col,
water one hour, then put them In boil
Ing salte,i water and boil them rapidly
for Ave minutes, then change the water
do this twice more, and the onions ~he'
cooked will be more delicate, but the,
all no doubt have lost some OF thei
valuable properties.
when preparing onions for cooking
hold them Lsioe the surface ut tn
water In q deep pan and your eye. ~il
no, he affected. though YOU should par
and slice q large quantity. This metho,
1. used In pickling establishments ~her'
usbel. 81 them are put up daily; bu
remember, the hands, knife and onion
must be l1i sad,r the water. IL s
good plan To have two pans OF waite
v hen The onions are Ia he sliced, so thai
they may be pared Into one pan and tbeI
thrown Into the other one for si'cing
Drain through q coisnder before cook
Ing.
Hadi.hes are another 81 our earl!
spring vegetables which possess ,slu
able medicinal properties. They are de
mulcent, stimulating and diuretic and
.hould be eaten freely when frcsh an'
crisp. They are usually eaten With AL
only, but n sliced thin are very MIC
with q French dressing. In this coun
try the radishes themselves are rarely
cooked, though the tops of the youn,
radi.he. are often boiled. The rAdi'h y
q native Of Asia, where II has been cult
waited from the most ancient time.
Nearly an inch Of the green top shoul'
b, left on the rAdi.h when they are pre-
pared for the table, and this little por
ton ~ the top should be eaten, a. tn
peculiar properties they posses help u
digest the rsdlsh Itself.
An old.fashioned dish In Virginia an,
some Of the other southern states u call
ed bacon and greens, and II VAS .ener
ally accompanied by = corn Pone, sor
OF bread made Of Indian meal. TIL
wa. q fA,orlie dinner on the plantations
where the cooking MAS done by some ols
colorsd woman famous for her tooth
some preparations. The greene wer'
kalc, n specie. of cabbage which doe
not form heads, but has leaves some~ha
resembling spinach, only very mucl
more curled. IL IL generally boilec
With q piece of smoked bacon or ni,eh
The leave. and stalks 90 young beets
the narrow-l eaved dock. turpip tops
etc, are often called by the genera
name Of greens, aud are valuable for tn
alkaline salts which they possess.
Asparsgu. !. deser,edly q faSorit'
vegetable and IL eagerly bought, not
" outstanding its high price, on hs mrs
appearance la the market. 10 WAS ex
ten.iyeiy cultivated by the ancient
Romans, but MAS not introduced Int
England before IcGO. Ia some parts o
Europe the seeds are used Ne q subsii
tute Tor coffee, aud q splrituous liquor y
mad. from the ripe berries. Aspsrsgu
1. both lithlc and diuretic, and iis root
used To lie extensively used In medicine
The Young. tender sprouts or stems
from six To ten inches long, are thu
edible parts, and those That are entirel,
green are the most tender aud delicate
The white asparagus, 10, "a q rule, Yer,
tough, the tips alone being eatable. u
some old recipe books direction. arr
given for boiling asparagus one hour
but TIL. IL 4 great INTELLECTUALLY q
thirty minutes IL long enough To cook Y
sufficiently; but there wss one suEges
ton worth following. Instead Of cut
ting OF the white parts u advised tha
they be broken. saying that II they ~er'
too tough To break they were unit Il
eat.
Crosses Of various kinds, including
watercress, peppergrass, Virginia cress
ETC., also contain many valuable medici
nsl qualities. They are powerfully anti
scor6uiic and diaphorrtic, and we're for
merly used AZ remedy for various
diseases. We generally use them ~ .
salad, but Ia some countries they ar,
boiled a. vegetable. The cress IL said
To be q native Of the East, but they
seem to grow equally abundant In all
temperate climates.
Many other vegetables are TO be found
In our markets this month; but they are
from the south, and having Lost theiI
freshness are less wholesome than when
used soon after they are gathered.
CHIPS.
Hot sod. dissolxes the srease that