The National tribune., 1908-05-21

She is very wise woman who keeps
her hair free from dust and dirt during
the Spring. for injurious as high winds
| are to the complexion, for the hair
| they are worse. because impurities that
lodge on the locks work down to the
scalp, where they remain to choke the
glands as they mingle with the natural
oils exuded.
! AS to treatment of the hair. with the
| greatest desire to be neat, a woman
once in three weeks, and preferably
once in four, else will she cleanse the
scalp at the expense of drying it's nat
ural supply of nourishment Therefore,
| brushing is the only hope of accom-
plishing good results. and no matter
how she may disappreve of the method
| Gas many women dol, just now she
| must regard 1t solely as cleansing
agent and employ it accordingly.
| For this purpose brush with long
| bristles, not very close together. is best.
These lengthy bristles will reach thru
the hair to the scalp, while short ones
cannot. AS woman is more apt to de-
vote time to this process at night than
| in the morning, let her make busi-
ness of giving up at least 10 minutes
every evening to the cleaning, and
again on getting up. if she will.
The benefit of the hair from this
| treatment is very pronounced after a
| time. 1t is not only cleansing, but
| stimulating to the glands. acting di-
rectly as a tonic. II a good tonic lotion
is applied at the same time the effect
will be more marked.
In these times of wearing rolls for
pompa deurs and false puffs, a simple
method of preventing either from doing
harm is to part the hair at night and
braid it loosely. to allow a free passage
of air around the scalp. The only in
jury that can come from the false
piece is thru heating the scalp, thus
preventing proper circulation or VEN
tilation.
This is an especially nice way to make
nints in the chafing dish: Put into the
brazier two cups sugar and a half cup
water, with tiny pinch of cream of
tartar. Stir until the sugar Is dissolved,
remove the spoon and boil just eight
minutes from the time 1t commences.
Turn off the light. add eight drops es-
sence peppermint. stir tharG, then drop
from end of spoon on waxed paper.
Excellent graham gems are made as
follows: One egg well beaten, one
large coffee cup of sweet milk. one and
a half teacupful of graham -four. one
half cup of superfine flour. and little
salt; the batter should be of the con-
sistency of wheat griddle-cakes. Warm
the pan on the top of the stove, and
grease each compartment well; then
fill with the batter to within quarter
of an inch of the top. and bake in a
quick oven, about half an hour.
Cement for broken china is made
this way: Take very thick solution
of gum arabic dissolved in water, and
stir it into plaster of Paris until the
mixture becomes a viscous paste. Ap
ply it with a brush to the fractured
edges. and stick them together Int
three days the articles cannot be broken
in the same place. The whiteness of
the cement renders 1t, doublys valuable.
AS we often see friends suffer with
these very troublesome things, feions,f
cure should be very acceptable. LAS
soon as the parts begin to swell get
tincture of lobelia, and wrap the part
affected with cloth saturated thoroly'E
with the tincture. and the felon is dead. .
An old physician says he has known it |
to cure in scores of cases, and 1t never |
fails if applied in season.
In making a mustard plaster use no /
water whatever. but mix the white oft
an egg, and the result will be a plaster |
that will draw perfectly. but will not /
produce a blister even upon the skin Of |
an infant, no matter how long 1t is al |
lowed to remain upon the part.
To clear a room of musketos. take
of gum camphor a piece about one
third the size of an egg, and evaporate |
it by placing it in a tin vessel and hold
ing it over a lamp or candle, taking |
care that it does not ignite. The smoke |
I,a fhol
musketos.
Calicoes often fade simply because
they are improperly washed. To in
sure their not fading, infuse three gil1s
of salt into four quarts of water: put
the calico in while it is hot, and let it |
remain there until cold. By this means
the colors of the goods are made per-
manent and will not fade.
This is called the queen of pud-l
dings.f Mix together one quart of
milk. one pint of bread crumbs. five
tablespoonfuls of sugar, the yoIks Of
three eggs well beaten and one table
spoonful of butter. After bakingf
spread over the top a thin layer of anyl
kind of jelly or preserves. Have ready
the whites of the eggs, beaten to stiff
frOth. and spread over on top of the
fruit. then bake to light brown. May
be served cold with sugar and cream,
or warm with sauce.
Never do anything of which you will
have cause to be ashamed. There is
one good opinion, that is of greatest
to you-your own. can easy
says Seneca, lis a con-
tinual feast"
4
Here is the recipe for the real old
fashioned Indian pudding, made as our
prepared it. without eggs
The old way that has never beent
improved upon is to bring a quart of
fresh milk to boil in an iron kettle,
then sprinkle into it, little by little
with the left hand, about one and one
quarter cupfuls of fine granulated meal,
stirring constantly meanwhile with thet
right hand. The meal should be heidi
high and allowed to sift slowly thru
the fingers. When this has thickened ]
and cooled two teaspoonfuls of ginger, +
of cupful of molasses
and one-haH teaspoonful of salt should
be stirred in and the mixture beaten
until smooth. The pudding dish must
then be thoroIy creased, the batter
poured in and a quart of cold milk
turned in at the last. After this last
addition but little stirring is needed.
Bake about five hours in slow oven
The slower the oven the more creamyt
and delicious the pudding After the
cold milk Is added the batter shouIdI