The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1897-08-13
THE HOME.
Trunk Packing.

Trunk Packing.
A single toss of the trunk that is loosely
packed means a hopeless tumble of hats.
wraps, bodices, laces and what not.
Begin at the foundation with the heavi-
est garments. Do not fold too much;
shake skirts from the waistband and
spread them for the entire length without
folding if the size of the trunk Will
allow. If not spread out with great care
in the folds which are naturally taken
when held in an upright position and
turn over smoothly as the top. Shake
wraps from the shoulders, lay them out
in the folds which they naturally take,
with great care smooth the sleeves and
turn the fronts over on the back, smooth
ing and adjusting all trimmings and frills
SO as to avoid horizontal creases 1t Is
| impossible so to fold garment as to
avoid all lines, but those taken length
wise of the cloth readily disappear and are
only little noticed, as they take the direc-
ton of the folds formed by the garment
| itself.
| Jackets, however, must be so managed
as to show not crease. Loose bod1ces
require tissue paper for the support of
putfs and the like, but they can be saved
| from much runpling If spread out in the
trunk and folded as little as possible.
| Then pack close and tight. Reluctant as
we are to bear down on our fnery, pack
| ing that is well and scientifically done
will injure them less than being thrown
| in heap at one end of the trunk. Stock
ings and small wear can be used to wedge
corners.
Skirts, night dresses and white wear
can be spread between dress skirts and
bodices of silk and organdie, and SO made
to serve as protection and economic space
by doing away with the necessity of extra
clothes. Hats should be packed firmly SO
as not to move, and for this purpose any
light article, such as handkerchiefs,
mouchoir cases or soft and pliable objects
that will not crush or injure the fashion
able headgear, may be used.
Miss Parloa on Bread
In lecture on Domestic Economy
delivered before the cooking school of the
Young Women's Christian Association,
East Fifteenth street, N. Y, Miss Parloa
said that, while there is no article of daily
food that is SO necessary to health as good
bread, there is none which is generally so
she, sis made with flour, salt, water,
yeast, little butter, and, perhaps, lit
tie sugar, to help fermentation. The fer
mentation sh Juld only be long enough to
render the bread SO light that it can easily
be masticated. The loaves should be in
such form that the heat will penetrate to
the centre readily, and each loaf should
be baked long enough to cook the starch
| thoroughly, and thus give a rich brown,
nu tty- favored crust.
"There is really no French bread in this
| countrJ, - she continued. 1.-The secret of
| the genuine French bread lies in the fact
that the dough is worked without the use
| of much dry flour. 1t is not allowed to
rise too much. The leaves give as much
crust as crumb. The French loaf is only
good the first or second day. This is be-
cause the kneading in such bread is not
enough to make the dough smooth and
| fine grained.
| 1.-The more the dough is kneaded, the
| finer and closer grained will be the loaf
| Such loaf will be more tender and will
keep soft longer than a loaf which has
had but little kneading There should
never be any chilling of the loaf before
| the dough has thoroughly risen. After
| the dough has risen, a little chilling
greatly improves it. A loaf should not
! be permitted to rise more than double the
size of the dough, and the heat should be
| just sufficient to nicely brown the crust.
Then, if the bread is allowed to cool in a
slight draught, it will keep sweet for a
! long time.
eff bread is correctly made,' conclud-
ed Miss Parloa, sit will keep in excellent
condition for two weeks. Correctly made
bread never gets stale in two or three
days time. -
| Canned Goods.
The bad effectswhich sometimes follow
the use of timed or canned foods are due
either to the chemical action which has
taken place between the can and its con-
tents, and which results in a poisonous
compound, or to products of decomposi-
ton in the food itself.
| All salts of tin are poisonous to the
human system. They act like other min
eral poisons-lead zinc, arsenic-produc-
| ing violent disturbances of the stom-
ach, commissions, exhaustion, and often
| death.
While any canned food may contain
salts of tin in poisonous quantity, the
danger from this source is increased by ex-
posure to the air. Under such exposure
the chemical changes go on with greatly
luCTSdS6u Tdplulby Eol cliAo AOoSOA OIL
canned stuffs should be empti ed from the
tin Immediately on its being opened.
Poisoning by salts of tin closely resem
bles that which follows the eating of de-
composed food. So that, without proper
examination, it is often difficult to decide
as to what the symptoms of poisoning
are due.
The infective matter which is present
in decomposed meat is usually present in
it before it is put in the can. A case is
| recorded where two persons had eaten
| from the same can of sardines One of
them was taken violently sick and died.
Chemical examination showed the tin OF
the can to be uncorroded, but it was
found that some of the fish were diseased,
probably before they were canned. The
person who was unaffected had been for
tunate enough to eat only sound fish.
AS showing the minute quantity of
poisonous matter whic is capable of caus-
ing Sickness another case is cited of a
person who, on opening can of OK
tongue, detected slight odor OF decom-
position, and after sticking fork into
it to test it, threw the stuff away. Later,
however, the same fork was used, with
| ont hayi,p been washed, to cut an ONE