The record-union., 1898-07-31

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| IYlkNh M n MENyh
Taruff (Anjou Medicale February /,
1889 says that he has been able 10
cure all cases of ingrowing nail without
recourse to the knife. He proceeds as
follows: With a flat probe, or a match,
he slips bit of cotton between the
. edge of the nail and the infiamed flesh.
Another strip of cotton is put along the
outer margin of the liberated area, and
the space between these two strips OF
cotton. and which is occupied by the
ulcer, is thiclly powdered with nitrate
of lead The whole is covered with
cotton and the toe is bandaged The
dressings are repeated the following
day, and every day until the incar-
q cerated edge of the nail is plainly Wis
ible. Usually four or five dressings suf-
flee Then with patience the edge of
the nail is lifted away from the flesh
and bit of cotton is introduced under
it to keep it up. AS it grows it will
gradually take its proper position above
the flesh, this having in the meantime
shrunk and shriveled by reason of the
applications of lead nitrate. The lead
is to be discontinued as soon as it ap-
pears that the exuberance of the fieshy
bed of the nail has been overcome. The
difficulty seldom recurs. If this does
happen it is necessary to repeat the
treatment from the beginning.
There can be little doubt that one of
the objects of yawning is the exercise
of muscles which have been for d long
time quiescent, and the acceleration OF
the blood and lymph flow which has in
consequence Of this quiescence become
sluggish Hence it's frequency after
one has remained for some time in the
same position-e. g, when waking IN
the morning. Cooperating with TINS
cause is sleepiness and the shallow
breathing which it entails. This factor,
as We'll as muscle quiescence, is apt TO
attend the sense of boredom which one
experiences in listening TO dull SER
mon. Hence it is that the bored indi-
vidual is apt to yawn. AS in the case
OF sigfing, the deep breath which ac-
companies the act OF yawning compen-
safes for the shallow breathing which
is so apt TO excite it-Dr. H. Campbell.
A pineapple filling for cake is made
by beating half a pint Of cream until
thick. This is sweetened with pow
dered sugar, and to it is added a half
cup of chopped pineapple y plain
white cake or ordinary 'cup-cake is
baked in two layers, the cream being
spread between and on the top.
A cooking-school delicacy that is a
refreshing summer dessert is made with
eggs and maple syrup. Eight yolks are
beaten until light and q cup Of hot
maple syrup stirred in. The mixture
is put over a fire in a double boiler
until coating is formed on the spoon
Remove, cool and add a pint Of thick
cream beaten stiff. Then turn Il into
a mold. which should be filled TO over
flowing. a sheet Of thick wrapping
paper being put on before the cover OF
the mold is adjusted. The mold is then
packed in equal quantities cf ice and
salt, and left for four hours without
turning before it is served. This is q
simple dainty which is easily made
even by inexperienced hands.
One of the small but essential points
in the roasting of meats. often neg
lected or not understood by the aver
age kitchen priestess, is that hot fai
rather than hot water should be used
to baste them. start the fat of the
roast with q little butter or good drip
pings and then depend upon the juices
to continue the process. It should bt
remembered. too. that all roast meats
need a hot oven to start with. After
ward the heat should be tempered
4 cooking teacher tells Of manu-
factured cream that is worth knowing
about in emergencies. when the rea
artlcle is not to be had. 1t is made from
the whites of two eggs, beaten stiff
with a tablespoonful of sugar and ;
taaspoonful of cOrnstarch. Half a cul
OF cold milk is added by degrees. an(
all beaten together very stiff. "A cul
OF milk is heated over the fire, with
small butter ball melted in it. This il
allowed to come just to the boiln:
point, when it is removed to a coole
part Of the stove, and the beaten egi
mixture added. When it has all thick
ened very slightly. TO about the con
sistency of thick cream, it is taken of
ard strained and cooled. This ma.
be used as cream for serving with fresl
or preserved fruits, but it is needles
t. add it viii not whip.
Now is the time to start the frui
potpoUrn jar. This requires a ston
jar with q stone cover 1t does no
need to he sealed, but may be opene
any day or every day for the addition
OF another fruit The straw berry j
the most delicious of any of the fres
fruits OF the summer. and il is no1
most rich in favor. The first thing t
fully and gently hull them. Weig
them and take their weight in suga
of the purest granulated variety an
place them both in the stone jar, cover
irg completely with the purest alcoho
Their flavor and color are thus pre-
served and a deliciousy thick syrup
the result.
As other fruits ripen add them i
any quantity desirable or convenien
always adding an equal amount of su
gar and covering the mixture wit
more alcohol. No system is necessar
"a single pear, a bunch OF grapes.
few slices of orange or a little lemon
ade, the rinds of the lemons and oil
angeS in small quantities adding to tn
flavor A few Of the nut meats {
peaches are also an Improvement