Newspaper Page Text
HOW TO TREAT FLOWERS?)
Preserve Them According to the Native of the Plant. Those who wish to enjoy the whole of the short life of their cut flowers in stead of only a small portion of it will not settle down upon any one undeviat ing method of preserving them, but will rather vary it, according to the dif ferent causes which lead to their decay. Take, for instance, the flowers of a succulent nature, like the iris. The stems, when put into water, slough away and soon give forth an unpleasant odor. There are two remedies which may be applied in this case. Either one should put a mild disinfectant in the water and frequently change it or cut off the ends of the stalks at short inter vals. Another flower whose stem most rap idly decays and corrupts the water is mignonette, and it is often best, there fore, to sacrifice it while its head is still freshly green. Heliotrope, like mignon ette, should always be put in water by itself, for it not only fades and turns jrown rapidly, but it will kill almost any flower put with it. The cause of decay in hard wooded plants like the azalea and camelia is that they do not take up enough water, not that they have any tendency to pol lute it, so that to cut their stalks fre quently would be of little avail. But if when putting such flowers in a vase or bowl you make sure that the lowest leaves attached to the blossoms are un der water the effect is magical. Ferns, and especially maidenhair, are very short lived when they have to look to the stem alone for nourishment, and the most effectual way to preserve them is to see that the lower part of every frond is well under water. Out flowers require as a rule a far greater quantity of water than is given them. Flowers should always be placed in water as soon as possible after being picked. When received by post in a somewhat wilted condition, an imme diate plunge into hot water with a lit tie sal volatile will accomplish wonders in the way of reviving them. And if you wish to wear flowers in your hair or on your corsage, they may be made to retain their freshness for an entire evening by putting a bit of seal ing wax over the ends. How to Make Cheese Cream Toast. Toast the slices and cover them slight ly with grated cheese. Make a cream for five slices out of half a pint of milk and a tablespoonful of flour. The milk should be boiling and the flour mixed in a little cold water before stirring in. When the cream is nicely cooked, sea son with a small half teaspoonful of salt and one of butter, set the toast and oheese in the oven for four minutes, then pour the cream over them. How Long the Heart May Stop Beating* When the heart stops death ensues, as a matter of fact, through asphyxia tion. The circulation ceases, the ca pillaries of the lungs become gorged 16 THE LABOR WORLD wnn stagnant biooa, wmie ine oiuoa in the brain no longer carries away the waste products and brings the oxygenated fluid to restore the tissues. As the blood takes about half a minute to circulate through the whole system, it may be taken that at the end of this period after the stoppage of the heart the arteries would be filled by the last effort of the left ventricle, while the veins would be pouring their contents into the right auricle. In a few seconds more the nervous centers would cease to act, and probably by the end of the minute the subject would be practically dead from suffocation, although reflex muscular action would probably keep up the appearance of life for some sec onds longer. How to Mend China. Take a very thick solution of gum arabio and water and stir into it plaster of paris until the mixture becomes a viscous paste. Apply it with a brush to the fractured edges and stick them to gether. In three days the article cannot be broken at the same place. The white ness of this cement renders it doubly valuable. How to Make Sweet Tomato Pickle* A peck of green tomatoes, 10 small onions, whole spices, pepper, bay leaves, 2 tablespoonfuls of sugar, vinegar and salt. Peel tomatoes like an ap ple, leaving them whole, and sprinkle with two-thirds of a cupful of salt. Aft er standing 6 hours hang them in a bag to drain all night. Break up cinna mon and cloves and put into a thin muslin bag. Peel and chop the onions, sprinkling them with salt. When toma toes and onions are well drained, pack in layers in a jar, putting bits of bay leaf and small peppers on each layer. Cover with good vinegar, put in the epice bag and let stand 9 days, hav ing them well covered and pressed down by a cloth, plate and weight. When the time has passed, boil the mixture as it is, adding the sugar. Seal in glass jars after laying horse radish slices and black mustard seed on top of the pickle. How to Set Color. To set the color in colored cotton dresses that are to be washed, dissolve 8 gills of salt in 4 quarts of hot water, put the material in while the water is hot and let it remain until cold. In this way the colors are rendered per manent and will not fade in washing. How to Make Fish Scallop. Remains of any white fish make delicious scallop with the addition of cheese, and, by the way, it is satisfac tory to know that good American cheese, if not too fresh, is pronounced by the proper authorities as excellent for cook ing purposes. Mash the fish with bread crumbs, grated cheese and anchovy sauce or any catchup liked. Bake in shells with a layer of bread crumbs, grated cbeaso and wee "dabs" of butter on top. How (O Stiffen Meringues. In making meringues add a pinch of salt to the whites of the egga They will stiffen qniokiy. a HOW TO BE HEALTHY. Rules For the Woman Who Wants to Be Well. Dr. F. Wincle, an eminent German professor, says: No woman can be well unless she is abundantly nourished. She must have plenty of blood. To keep up a sufficient supply of this she must eat an abun dance of nourishing food. She must drink plenty of milk and eat plentiful ly of eggs and meat. Fresh meat is es pecially essential. She should exercise freely, and that exercise should be taken under the most healthful conditions possible. She should wear loose clothing at all timesr but, above all, when exercising. All he, exercise should be taken as far as prac ticable in the open air. On rising in the morning let her take a plunge bath in cold water. I mean by fchat to plunge into the water and out again without remaining a minute or even a second under the surface. Many women will imagine that this will give them cold, but it will not if properly done. The whole point is to have reac tion take place immediately. To secure this have the room in which the bath is taken heated to at least 85 degrees F. Then, when the fair bather emerges from the water, the warm air will strike the momentarily chilled sur face of her body, and reaction will im mediately take place. This should be still further promoted by vigorous rub ing with a Turkish towel and remaining for a few moments between warm blank ets, eto. It matters not how cold the water, provided the entrance into it and the exit from it be as nearly instanta neous as possible. No cold can be taken where there is immediate reaction. Having taken her plunge bath, she should next take her exercise. If the weather permits, she should don a loose robe, so that neither her movements nor her circulation shall be restricted, and, stepping into the open air, she should go through a regular set of calis thenic movements the importance of which can scarcely be overestimated. A judicious system of home gymnastics faithfully followed will correct round shoulders and flat chest and stooping gait. Show me a woman who has per sistently and perseveringly taken 15 minutes' wise gymnastic exercise each morning and evening in the open air daily for a year, and I will show you a woman with an erect, noble bearing, a firm and graceful walk, a complexion whose bloom no resource of art can sim ulate, and a calm self possession that enables her to meet your gaze without any evidence of a kwardness, embar rassment or self consciousness. How to Make Croutes of Caviare* Cut some slices of bread a half inch thick and an inch wide. After taking a little piece from the oenter, so a hol low is formed, fry the pieces of bread a golden brown, and then fill with cavi are seasoned with lemon juice, butter and pepper. These must be browned in the oven, when they are ready to serve.