The Portland daily press., 1895-11-09
THE HOME.


Un6 ulIOuQueu pre- iSoAi7'
air. "Beware of night air. "CloSe
your windows when the sun goes down
are expressions that we hear. "haU
other air can be had at night than "nlgh6
air?' Night air, unless it is IN region
so filed with miasma as to be unnt Ior
breathing at any time, is just as pure
and wholesome as day air. Many persons
so nearly dead with consumption thaO
there was supposed to be no help lor
them. have been restored to fairly Vlgor-
Gus health, by living out-of-doors nlghV
and day. One consumptive, bent on hot
imperiling his friends by allowing thein
to take care of him, betook himself 10
the nine woods of one of the Southern
States. resolved to live like hermit for
his few remaining days, eating only suoh
simple food as he could get hold.of easily,
and sleeping in tent. To his surprise,
instead of dying, he soon showed very
marked Improvement which encouraged
him SO much that he began in earnest to
make a fight for life. In three months,
when he appeared among his wondering
| friends, he had attained such Vlgor that
they hardly recognized him. lie learned
thoroughly the lesson that life and health
depend in large measure on an unlimited
supply of fresh oxygen. Diseases OF the
lungs are prom oted by breathing air
which has been devitalized by combus-
tinn in the physical furnace and that
which is vitiated by gas burners, stoves,
etc.
Little children are the ones who are apt
to suffer most from an imperfect fresh
air supply, to the sleeping rooms. Inc
crib and trundle bed often have one or
two occupants in the sleeping room OF the
naronts and the little sleepers are care
fullv shielded from every out-of-door
anerture thai might let in draft, for
fear of colds, the parents being Ignorant
of the fact that "colds" are usually pro-
duced by the poisoning of vitiated air. -
Good Housekeeping.
Loosening the stopper.
Medicines perfumes and other valuable
articles, or those liable to suffer deterlora-
ton from contact with the air, as we'll as
corrosive substances liable to destroy the
fibre of oorks, are frequently put up IN
bottles with ground glass shoppers and
necks This makes very efficient stop
/ per-so efficient, in many cases. that 1t
is a very difficult matter to loosen it. But
it is easy to bear in mind proper rules
/ for procedure in sue cases. Apotheca-
ries who handle such bottles daily, often
ACQUIRE skill in starting the fixed corks.
A sudden tap with a hard stick OF knife
handle will often allow the stopper to be
readily taken out If this has been put In
place while the stopp er is somewhat
warm the neck of the bottle will contract
and hold it very fast. If the neck OF the
bottle be surrounded by cloth wet by hot
water the glass will usually expand and
allow the stopper to be taken out with
ease. The most difficult cases are where
the liquor in the bottle is of such kind
that it may form a sort of cement be-
tween the cork and the socket Place
!, such a bottle stopper downward in a
saucepan cntaining water. Let the whole
soak for some hours, then place the sauce
pan on the stove ard heat the waterssgrad.
dually. Try the stopper from time to
before the water is hot enough to boil.
By this method we have rarely failed to
remove glass corks that resisted all other
means Good Housekeeping.
Hints to Housekeepers
There are two we'll known receipts for
cleaning white silk lace One is to wind
it around piece of wood, like piece OF
broom handle, or glass bottle, and to
soak it all night in warm CASTLE soap
suds and milk; rinse in warm water,
soak in soap and warm water, rinse
again without rubbing, bleach in the
sun and dry. The second method recon-
mends that the lace be spread out upon
, white paper, covered with calcined mag
nesia; another sheet of paper placed upon
it, and laid away for three days between
the pages OF large book; then shake off
the powder and the lace will be clean aud
white.
! In making gravy always stir the fouI
, into lump of butter, or the grease from
3 the meat, taking care if the latter is
used that there is no water left in it, OF
liquor from the meat. When the Jumps
ara all stirred out, thin with cold water
before adding boiling water or meal
stock; this will prevent the formal o.
Jumps, and do away with the necessity o1
straining.
In making croquettes make and fry then
the day before wanted, heating them VI
in the oven when served.
In making mush stir the meal into
boiling salted water until it floats ano
then stop. If this rule is carefully fol
lowed it will always be of the right con
sistency, and this is the only sure rule.
as the heat varies so that 10 definite
measure can be given.
In using milk for gravy or any similar
, preparation where it must be heated,
place it in separate dish and heat slow
ly until scalded, being careful not to boil
as the boiling will often cause curdling
when the milk just scalded tastes sweet
OF course if thickening is Ito be added
that rr1uSt he ,peDarad capara+aIv with ,