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.