Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-05-07

HOLD
/ lINTS

the world at large Ii you nave peeH
overeating cut down and change your
diet; overworking, cease for a little and
take breath; too closely housed, get out
into the fields, following the needle OF
your nature that points toward the coun-
try.
There Is not woman living. model
wife and mother though she be, but that
wearies at times of clothes and cooks, the
unending struggle with dirt. visible and
invisible. insects that devour, and rust
that corrupts Drop everything at such
times, unless it be the baby-take him II
Won have no one to leave him with-and
get out where you can see and smell the
green things growing, the spreading mood
OF pink and white blossoms. and all the
wealth of beauty and perfection that May
time brings
lust a few hours in the open Will orten
lift the burden when 1t presses heaviest
and bring one back assured once more
that
Gods In His heaven 80
Ais right with the world!
Among the wholesome spring vegetables
the onion stands first; after that, spisacn'
greens of whatsoever sort, cress ana as,
marquis each of which has meoicinai
claims of recognition. Asparagus, "nlch
the Frenchmen POLITICALLY dub little gen
flamen in green, is supPOoco ~
action of the heart. act as preventive Oh
calculi and stimulate the kidneys.
Cress was believed by the ancients TO
excel as a mental stimulant and system
inyigorator-this universal opinion becom-
ing crystalized into the proverb, Eat more
cress and learn wit" Coming down TO
modern times, the British Medical journal
credits 1t with possessing the double quar-
fly of food and medicine. Analysed. 1t con-
tains a sulpho-nitrogenous essential OIL
bitter extract. iodine, iron, phosphate ana
other salts" which enable II TO prevent
scurvy promote digestion, remedy phthisis
and induce perspiration. Greens or all
sorts purge the blood of humors created by
winters fatty diet while spinach partfcu-
larly posses such miraculous cleansing
and purifying qualities that its French des-
ignation. signifying broom OF the stom-
ach." is no misnomer.
The Benefcent Onion-Broad as Is the
therapeutic field which other vegetables
cover. the onion transcends them all in the
extent and variety of ills with which 1t IS
fitted by nature to cope. Every one knows
that as a complexion beautifier, owing To
the large amount of sulphur 1t contains, II
has no equal. Every one knows that II
soothes the nerves, gives tone to the stom-
ach cures the earache. loosens cold, quiets
a cough and stimulates the kidneys to re-
move waste products, but 1t has taken the
health board of northern New Jersey
town to discover and promulgate the fact
that the onion is a sure cure for pneumonia
The Onion Cure for Pneumonia.-This
remedy which they claim infallible, was
formulated many years ago by a well
known physician in New England, who
never lost a patient by this scourge. which
has devastated the length and breadth OF
the land during the past winter. TAKE SIX
or ten onions. according to size, and chop
fine. Put in large spider over hot fire.
adding about the same quantity or rye
meal and vinegar to form stin paste. Stir
thoroughly and simmer five or ten minutes.
Put into a cotton bag large enough to
no l1fnQ md
as hot as the patient can bear 1t. In about
ten minutes change the poultice, and thus
continue relocating and applying. and in
few hours the patient will be out of danger
And lust here a word of caution. In applying
this or any other hot pOultice care must be
exercised not to let the patient get chilled
during the changing process. Have the hot
one all ready to go on before the cooling
one is removed and make the exchanges
so swiftly and deftly that there Is not
moments exposure of the body surface
which becomes exceedingly sensitive to
chill
Onions for Diphthera.-In cases of diph-
liberia onions IN the form of a poultice and
a syrup are said to have an almost magica!
effect The poultice in this case is made of
the raw onion pounded to pulp ana Danu-
aged around the throat. well up to the ears.
changing as often as the mass becomes dry.
A poultice of the same on the sole of each
foot reduces the fever. The mucilaginous
properties of onion Juice make it specially
soothing to the inf1amed mucous mem
brane. and therefore acceptable in case of
whooping cough, Group or diphtheria. An
excellent way to make the syrup is to cut
the onion into slices. sprinkle plentirully with
sugar, and press between hot plates and
heavy weight until all the juice is ex-
ira cted.
Onion Paste-On account of the mucilagi-
nous quality of the onion. an excellent
mucilage is made from the juice. which is
used in various trades for FASTING Daper
onto glass or tin. Boil a good Span
hot fay16a lar
then press out the juice. which will be
found to be extremely adhesive.
For the Good for Nothing Spring Feel
ing.-Onions raw. eaten early, often and
late, will be found effective. AS an appe-
tizer there is nothing to excel young home
grown onions. or the Spanish or Bermudas.
sliced wafer thin. lightly sailed and placed
between slices of fresh bread and butter.
If one is distressed by burning sensation
after eating onions. the acrid properties
may be removed by covering the sliced
onions with water for an hour before eat
ing, then pressing out as much of the Juice
as possible.
Onion Salad.-An excellent salad is made
by slcing young onions and cucumbers to-
gether. arranging on lettuce and covering
with French dressing. Onions and tender
radishes sliced and dressed with oil and
vinegar are appetizing, while Californians
revel in the combination of young onions
and the delicious ripe black olives.
In cooking young onions the newest, mic
est way is to cook tender in boiling sailed
water, and serve on slices of buttered toast,
Ike asparagus. Season with salt pepper
and little butter
Baked DEMONSTRATED onions occupy an
honored place in the invalds dieting being
OFTEN allowed in sanitariums when other
vegetables are tabooed. Select large mild
onions and bake in their skins until thor
oughly tender. This method of cooking al
lows the center to steam in Its own Juices
When ready to serve remove the outer
jacket, butter and season.
Spinach-Spinach is another vegetable that
one can hardly have too much Of 1t is also
one OF the vegetables that improves by
reEeating even to the fourth or fiftb time
In French kitchens it is usually cooked
by the quantity and reheated as needed
The story Is .old of Brillat- Saverfn that
after his servant had made his thirteenth
service OF TIE same spinach he was SO
enraptured by the result that he declared
ne would never eat II again unless re-
cooked the same number of times Like all
salads, spinach should be carefully picket
over before washing. as dried leaves grubs
ana gravel can be more easily dislodged
when dry. Then wash and wash and when
you think IL is clean wash again. This not
alone on account OF the dlscernible grit
Nd dust, but because of the great dam
&Nr OF eating vegetables grown on the
Hound which have been exposed to con-
Summation from sewage, city waste or
garbage unless most thoroughly cleansed
JLere Is knack In the washing Hav-
efg looked over the spinach, shaken IL and