The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1897-04-10
THE HON E.
The Care of Watches.

| AaOAC dIC q kIchS p'-'J ~Aep1o SupcTSU1
lions connected with the handling ami
wearing of watches, as it is with evory.
thing not commonly understood. How
many owners of timepioces are very wary
about leaving them with watch maker,
lest some of ths "jewels'' may be alb
strnctsd II these people only knew thai
the most precious jewels in the ordinary
watch are worth about eight cents a.
piece, and only about forty cents a gross
unset, their alarm would vanish; but
they would also look upon their watches
with great deal less of mystic venera.
ton and awe.
another common belief is that turning
the hands backward will injure the
WORKS. How, they DO not know-but in
some mysterious manner that ordinary
mortals cannot comprehend. In fact,
the only style of watch which could have
pssn injured in this way is the old Eng
lish verge" ezcapement, Modelled after
fourteenth century elocks-watohes which
almost anything would have injured,
anu which were useful for almost any
purpose excapt keeping time.
a watch Is complicated piece of me-
chHnlsm-the least elaborate have hun
orea ana nifty separate parts, some over a
Thousand, every part nicely adjusted to
its delicate functions. And the move
ments never stop, unless the watoh's
owner neglscts the important precaution
OF winding 1t, or, on the contrary, is SO
very solicitous about its welfare that he
attempts to remedy the defects of its
anatomy by surgical operations with a
penknife, a pin, lead pencil, or some
other instrument as inappropriate.
| Wind your watch regularly. That Ia
the first great rule for watch bearers. In
the morning 10 probably the best time,
30 as to have the greatest tension of the
spring during the day, when the works
are most liable to shaking and hard
usage. Have your watch cleaned and
oiled regularly. The delicate balance
| wheel makes $50, 900. 600 vibrations dur
| ing the year. he best oils will gum
and clog whore there is such continued
| friction.
Keep your watch pocket clean. Don It
| let lint and fine dust accumulate In the
| corners. No matter how we'll the cases
may close, the subtle dust will work its
way through soon enough.
Chiefest of ALL curb your curiosity.
Don t open the cases and inspect the
| works. They are there yet even though
you have not seen them since yesterday.
| If anything should occur to cause them to
stop. dom try to find out yourself what
1t is. A matchmaker will charge you
| nothing for an accurate diagnosis, which
involvesIno possible further injury. And
do not try to regulate the watch yourself
You may do it successfully, but the
| chances are against you. In fact the
chances are that the watch may not
need regulating at all. All watches, ex-
cept the best, run faster in winter, slow
er in summer. Yet some men set their
watches with every clock they see and
| move the regulator, too, IL thoy can pry
the cases open. Popular Science News.
Salad Making.
Salad dressing was an invention of the
Jews, to disguiEe the taste of bitter
herbs used at the Passover. Since that
time salad has developed into the
dainty dish of today. In the first place
a salad should look cool, no matter of
what it is made, aad salads can be
made Of most anything and beEnioe If the
dressing is good. Every body knows that
oil used in making salad dressing must
be the best; but "frst get your vinegar"
is rule many know nothing about. If
the vinegar is not good the salad Is sure
to be disappointing. The reason why
one can get a better salad in cheap
Partisan cafe than is obtainable in our
bea restaurants is THAI In Paris they use
| only the best olive oil, terragon, malt
and wine vinegar. A French dressing
for green salads and mayonnaise fol-
meat, fish and other heavy salads Is the
rule. In making mayonnaise dressing
| half teaspoonful of the white of an egg
adN M hofpro ctirrinu In ho III xpi11
| vent it's curdling. In making a plain
French dressing use If possible two kinds
Of vinegar, tarraaon and French malt,
and II it can be obtained use then third
sort, pure cider vinegar, thus giving a
delicious flavor to salad that one sort
of vinegar never imparts. The same rule
cannot be followed in making dressing
for different kinds of salads. For ex-
ample, tomatoes or Cuoumbers require
more salt than lettuce and other greer
salads, except waterOress, where still
more salt ID necessary. A dash of Eng
lish mustard Is an improvement in a
dressing for tomato salad. 10 make a
French dressing put the salt and pepper
In the bottom Of the howl first, then add
the vinegar and stir till the salt dis
solves, then add the oil, the proportions
| of which must depend largely upon the
salnd to be dressed. For lettuce, dands-
lion, obicory and esoarole use three table,
spoonfuls of oil to one of vinegar, and
one-s1xth as much black pepper as salt
For onion, tomato, potato, watercress
snlads US equal parts Of oil and vinegar
and almost double the amount of salt
used for the first mentioned green's.
Some people do not know that cream
can be used In salad dressings. At the
| same time there ia no question that the
best salad Is made Of oil, but whipped
cream can be acceptably used in it's place,
and the taste is little different from th at
of the regular mayonnaise. A receipt
for this whipped cream dressing IS: Take
two eggs, three tablespoonful Of vinegar.
two tablespoonful Of cream, one tea
spoonful of sugar, a quarter of tea
spoonful of salt, quarter of a teaspoon
full Of English mustard. The bowl in
which these ingredients are mixed should
he placed in vessel of boiling water and
stirred until tbs consistency of rich
cream, then lift the bowl from the hot
water and when cool place in the refrig-
erator.-N. Y. Observer.
Are We Toadies?
There are officers Of the Legion of Hon