Newspaper Page Text
THE SUN, SUNDAY, NOVEMBER ' 15, 1914.
.SEPARATE BLOUSE WITH' SLEEVELESS OVERBODY POPULAR THIS SEASON Guntkct Many Are Made in Satin or Velvet and They Offer Ex cellent Opportunity for Giving One Piece Frock Effect to Skirt and Blouse of Suit 10 !8 V Si T1IU separate blouse refused to bp .snuffpd on' b tbp one plp.co frock It ha seen fashion conip and go. but apparently it lias every Intention of going on fnrpvpr. Till. season t pvpn show. signs of npw .Ifp. takPM on n .el fpaturp.". or at least features that havp been out of style so long that now ; hoy arp iipw again. Thp long sleeve, the high rollar, tltp closer lines, all thr-p new old do tal!:, have Invadr-d hUmsrrinm and offrr a welcome change from the Inevitable shapeless, dpcolloto wisp of chllfon or tulip of yesteryear. N. t ihut thp wisps of tulip or lace or chiffon do not still lluttrr fraulloly on waxen ladles in thp shop windows and ' c In rtuniilpcl heap on thp counter!!. Many of thptn aro pvph more diaph anous than pver, though thp filmiest of thvin is likely to show tbp long sleeves, n n (I n collar high In tho back and a bit of fur by way of bal.nst. but otic drcsn't absolutely have to choose between a p'aln shirtwaist and a cobweb confoc tlon now. Th'io aro blouses a -plenty fashioned chiPtly of ueh sturdy stuff as supple sitln or velvet, and the all sntln of all silk blouse. Ih shown In vpry rlPVPr phases by all of thp exclusive houses. Hut thp blouse par excellence of thp season is tbp onp mailp with a sloove Ip.ji ovrrbody of satin or velvet or crepe or whatever the designer happen to fancy, and n gulmiio and long sleeves of another material, usually matching thp main body in color. One sees this type of blouse on every hand and It offers all carts of oppor tunities for econom.e. though one can spend an extravagant sum on It If one spurns frugality. Tt offers also excellent opportunity for jiving a one piece frock efft-ct to the skirt and blouse of a bull: for thp ma terial of tin skirt can bp carried on up to the shoulder, and yet. If it happens, to be too warm fur waist comfort, can be cut away dtastlcally over the trans parent or semi-transparent underbndtrs. Many of these blouses are made In velvet with Ions sleeves and waistcoat 'or ulmpe of satin or chiffon or lacp; and sonu of the popular models In this class should no: be called blouses at all, for they emphatically do not blouse, 'instead they mould the shoulders and bust softly. loosely, and fall straight to .the hips like glorllled middy blouses. They aro comfortable and smart looking for the younger contlngi nt and for the .slender women: hut, alas, they seem to have a perverse way of appealing to the wrong women and appearing upon 'the wrong figures. The. une Is true of the other straight ailing overbad', which Is built some what on the lines of a short mandarin coat. In velvet with touches of bold embroidery and fur and with long sIppvps of chiffon, lare or satin It Is picturesque, and charming when be coming. There Is many an nverbody model less radical than thec-. nnd with a skill to match the ovprbody ulmost any model of this kind would lit In wrll with n one 1 piece frock design. Two of the models (sketched on this page, for examplp. would be succe.sf.ful as frock bodices, and where an old bodice is too worn for further wear It is sometimes quite pos sible to get enough good material out of It for an overbody and achlevp a bod Ice on modish lines without too much buying of new material. The draped overbody of the picture Is a clever little model whose back I more original than Its front, though tho front Is new In u becoming and con servative way. The back swings from thn neck nnd shoulders in a bolero ef fect, rippling toward the bottom, end ing Just at the lower line of the girdle and buttoning to the overbody front .under each arm. A satin mMeor waR the material of the original model, and a tailored effect was given by th high cravat and by binding all the edges vlth matching silk braid, though long chiffon sleeves In the color of the satin gave tho Hp to tho blouse's Beverlty, Another blouso that was brought over by many of tho best hnusfls is thn one with shnuldpr yoko and tabs passing through slits on tho bodice front. This has bpen made In everything, from chif fon to velvet, and Is particularly pretty In certain rather gny ."hades of satin with skilfully blended embroidery color ing, In a Hoft coral embroidered In lovely tones of amethyst and blue, or In mus tard yellow with embroidery of warm browns and greens nnd even dashes of autumnal red In fruity tones. Hut for practical wear this blouse has It over body In silk or vlvet matching thp coat suit with which it Is to bo chlclly worn, and with embroidery In coloring harmonizing with suit or hat. 'Mlnjpler and among the best looking of the new blouses are such models the white satin and chiffon modpl, which Is the third of tho group, and which looks well in color as well us In white. Thp high straight collar, with its satin cords, appeals to tho woman who Is tired of tho ubiquitous lew cut blouse nd rolling collars. The really good looking high collared blouse is still scarce. Only in the more expensive shops as a rule can one find ll at its best, but the knowing women, recognizing the handwriting on fashion's wall, aro picking it up when they do see It, anil the manufacturers aro taking tho hint, so the supply will bp more plenti ful before long. Some of the high npcked effects achieved In the realm of the blouso nre too fussy to be becoming to the average woman. The very high plaited frill or ruche rising nliove a tight high collar and almost oblttpratlng chin anil ears i a case In point, but occasionally a woman does look piquant and pretty even in that collar, anil certain vplvet blousp.. or rnthpr overbodlcts, which have high collars during out to enclasp the chin, after the fashion of the ruches Just mentioned, and fneed with fur, arp becoming to a charming face, even though they are a tilllo bizarre. Out of compliment to the general lopularlty of certain colors the bloue designers hnve turned out many modls in the new greens. In sand color, In dark prune and In thp omnipresent browns. Sand color and brown in combination appear In a few of the' French blouses, and the dark seal bro.sns are effective! v lightened by touches of Mesh pink and dark fur. Klne dull metallic laces or nets form thp long sleeves and enter Into tho front trimming of some of tho velvet blouses, and for evenfng wear nre shown gor geous little confections of chiffon, velvet, fur palliates which would contort a fclniple skirt nnd bodice of satin or other silk Into thn most fetcjilng of theatre or restaurant costumes. rtiaKsumlng but by no means Inex pensive blouses of chulk or old Ivory satin, beautifully cut but severely plain, biittanu.g straight up the middle front and on up tho front of thp high closi satin collar with little satin c-.vercd b'lt tons, and made with long clrtse sleeves flaring over the hand tmd buttoning snuiily almost or quite (o the elbow, aro very good. The r.eel; 1 usually finished by a soft standing ruche of net or chiffon around kick or sides. Similar models are mado In colored satin with a narrow vest of white up the front of waist and collar, and the row of buttons may be elthpr In the. centre of the vest, In which caflo they nrn covered with white fatln, or may be set at each side of tho vest, the effect being that of blouse ftont.i buttoned down to the vest. MEAT WITH MACARONI. F.HIKIOX restaurants have done much to ncqualnt American Housewives with the variety of nourishing and appetizing dishes in which macaroni, spaghetti and similar imstes are the principal Ingredient. These pastes being deliclcnt In fat should bo combined with butter, cream or ehceso in order to make a perfect food. When u meat flavored sauce Is added or llnely chopped meat Is sprin kled over thn finished; dish preparations of this kind are among the most satis factory of meat substitutes. Typical Italian dishes of macaroni often have strips of smoked tongue or bollpd ham mixed with the meat flavored tomato miiico, but American cooks have found that other kinds of ment are rqunlly desirable. Calf's liver either broiled or fried, cut In small dlco or llnely chopped, rakes a delicious addi tion to a dlMi of macaroni served with a substantia! snuco imuhi from meat rtnek mixed with tomato patc. Julienne strips of broiled tripe are nlso excellent for tills purpoe, while shredded chicken, diced sweetbreads, tlaked fish or ci earned oysters may be mixed with any of the Italian pastes that nre served with n cream sauce, and the result Is nn attractive as well as nourishing luncheon dish or entree. Any onp of thfse la suited to serving In a 1st go casserole iip In small rnmol.ins, crumbs uml cheese being sprinkled over the tup brfnri; baking. Tlicy arc also excellent fur the tilling of gicen peppers, In wlilcb case tin- macaroni should bo cut In Inrb pieces. An easy xvny of Introducing u novel flavor Inin the familiar dish known as urn on I mil mi grntln Is to sprinkle lilts of uncooked' liarrin ovrr tbc lop of tbc prepared macaroni Just before placing It In the civpii. While baking tbp bin on fat will trlclilp down through Hip con tents of tbp (Huh, retailing in u delicious flavor, while tbp hits uf let n bacon will bp orlp and nppetizini:. TIip .sbpll of n plm-apple or Hilnm cheese makes n Rood receptacle in which to bake creamed in-icnronl. Tlirrp will always bo sufllcl' nt of thp clipper re maining around tbp sides of tin- xbplt to gle richness to Hip macaroni and by landing tbp ehopsc shell In a taking dish It will cook without IohIiik It.s shape. Macaroni timbalc.s arc a desirable ad- The overblousc waist of velvet and chiffon and of satin and chiffon. dltlon to the list of economical lunch eon or supppr dishes. One large mould can bo ued or Individual ones as pre ferred. Tho macaroni should be boiled as usual, thoroughly rliiM'd In cold water, drained and cut In ftrijis the length of (he height of the mould. Duller the in.iliii- of the mould and place tho strips of mai.aroni close to gether, with closely placed rings of macaionl covering the bottom of the mould. 1'IU -ilte remaining space with any good mixture of meat, lilcken or llsh and place the mould In n pan half filled with hot water. Cover with but tered paper nnd bake for about twenty minute,. An attractive entree I made in much the same manner, ulng Individual moulds and substituting spaghetti for macaroni. Long strips of boiled spa ghettl are colled Inside the well buttered moulds, which aro filled and baked In tho usunl way. Macaroni and spaghetti are valuable aids In utilizing leftovers, tin they may bo cut In small pieces and iipiI in com bination with meat, fish or fowl In equal proportions. For making croquettes this provides an excellent means of add. lng to what may seem a scant supply of the principal Ingredient. As stock Is often a necessity in tho making of sauce to .-rvo with maca roni, the resourceful housewife whose homo kitchen Is lacking In this par ticular should learn the value of a few spoonfuls of canned soup as n sub stitute. Hesldes being a convenience, this will also Improve tho flavor of the sauce by Introducing n variety of sea sonlngs. In boiling macaroni or spaghetti some cooks throw Into the saucppan an onion stuck with three or four cloves. It must be remembered that spaghetti should be boiled unbroken. Hy hold ing It In boiling water It will softfn rapidly and bend, so that the lengths may be colled Into the saucepan. MARTYRDOM OF THE TERRAPIN. "T? Vi:itV!torV knows that in pre paring the crab or the lobster to bp dined upon Hip cook haa to be cruel to be kind to the diner.' sml a restaurateur, "for unless those shell flsh are cooked alive they ate unfit for the table; lnu few, 1 Imagine are nwar of the torture the terrapin hns to endure before It Is In a stale for tho putting on of the artistic touches needed to bring that costly delicacy, to the supremo condition which nlane will satisfy thu critical Pplcuicati taste. "When the terrapin Is cooked in Maryland style It Is thrown Into n kettle of hot water nnd as It Is Usually In u dormant conditio.! It Is brought back by that sudden contact with the hot water to n realization that It Is not dead, but stepping, a condition that Is gradually changed as tho water gets hotter ami hotter, until the terrapin Is bollrd to a sleep that It will never wake or bp wakpd from, "Hut the terrapin gradually boiled to death In .Maryland or Philadelphia fashion has a happy taking otf com pared with that of Its kind selected for treatment In Virginia style, which stylo of serving terrapin, by the way, many epicures declare I the only true way. Maybe so. It lint terrapin 'stew, though, and nobody In this town ever ordeis It. so far as I know. "When the Vlrgin..i conk starts In to get the terrapin ready the expert ter rapin cool;. in Virginia are as a rula negro women who follow the recipe of tin; old time 'mammy' of the plantation she thrusts It alive into a bed of hot coals, or shuts It up In a hot oven, and the ecstasy of Us closing moments may be liuagalned. "Speaking of terrapin nnd Its cook ing, I don't mind confessing that thpro's a good dral of polite humbug about It. If one Is not sitscpptlble to the glamour which tradition has cast around the tpr rnpln cook bp can do the business as Well himself. ' "You will never be nble to gel a recipe for cooking terrapin from one of those glorllled concocters of u stew. Ho will n'w.iy.i give you n wise shako of the head nnd declare that such a thing would bp ImiMblp save a to the mode In a general way, because they have certain nrtlMlc secrets about making terrapin stew which they cannot !m- part to any one. As a matter of fact. If you know how to remove the gall sack from a terrapin after it Is boiicu In Maryland or Philadelphia style or roasted or baked In Virginia fafhlou, all the artistic t. jiIi you need f..r Hip .ubpquent treatment of the thing Is supplied by the skill of n cook who has sense enough to know how to mix good butter, thick i ream, spicis and tho whltis of hard boiled eggs together Into a sauce, nnd who undcrblanils that a glass of Madeira must he added to It a little while before the dish Is served. As n matter of fact the terrapin stew would be a dry and unsatisfactory affair If It wasn't for the sauce. "The meat of tho terrapin rooked In Maryland or Philadelphia style is taken from the shell nnd boiled again after the terrapin has been boiled out of exist ence, hut not so wltli terrapin In Vir ginia style. The terrapin Is left In the coals or tho oven until the meat Is conked. When that Is done the under shell of the terrapin Is easily removed with a knife, exposing the meat lying In the natural dish formed by tho upper shell. To gall swek removed, the meat Is well buttered and highly seasoned, a glass of Mndelda poured over It and the meat Is eaten from the shell." SIMPLE PUDDINGS. BLACKHKIUtV JRM,V. Put three pounds of blackberries In a pan with Just sulllclent water to pre vent their burning and let them cook gently till tho Juice begins to flow, then strain them through a Jelly ba, .Sweeten tho Juice to taste and bolt it lu a saucepan, adding a tablespoonful of corn flour mixed with a little of tin cold Juice to every pint of Juice to thicken the mixture. Pour Into a wetted mould when siilllclently thick and lenvo till cold, when you turn out nnd garnish with fresh picked blackberries. Cup Pudding.- Take one cupful each of Hour, ground rice, llnely chopped nnd shred suet, milk and well washed cur rants; or raisins, a teaspoonful of car honate of soda, the same of ground , ginger If liked nnd a tablespoonful o( vinegar. Mix the dry Ingredients first nnd when the whole is mixed boll for ; four hours. i Apple Hlns Puddlnc. Stew a larse naniKui or apple ring for half an hour, or until soft. In half a pint of water, with one nnd a half tablespoonful. of sugar and a quarter of the peel of a. lemon; boll half a tcacupful of rice In water till tender, drain and1 dry ft over I the Are; stir to It two dessert spoonful! of moist sugar and one ounce of i )uttter. Mix these well and lilt the pie dish Wlfb .ult nrnuf luvppfl of rtcp noil 1 apple. Mulshing with the apple. Strew the top with a handful of bread crumlr soaked In a tablespoonful of melted clnrlfled dripping and bake for twenty minutes In a moderate oven. . Staffer Pudding.- -Ituh one-half pounl of very finely chopped suet Into two pounds of flour, mix with enough wa'.er or-in uk to mane a nice paste awl roll it lout. Grease a pudding basin well and sprinkle It with a little brown sugar, I then line It with some of the. paste. ' Mince two, pounds of apples, cored and peeled, and mix them with one-half j pound of dried, currants, the tlnelv . minced peel and strained Juice of half a lemon, two ounces of minced candied peei; aiso cut into small pieces one-half pound of brown, sugar and a very little ground cinnamon. Put some of this mixture Into the basin, then 11 layer of paste opd, repeat these till the Imln Is full, finishing with' the , paste. Sprinkle this with brown sugar and bHke for two hours. Horry Pudding. Take a pound and o. half of flour and mix n little of this w Ith a pound and u half of picked bluokbTiie: to the rent of the flour add a pinch, of salt, nn even tenspoonful of carbonate of soda, dissolved In half a gill of milk, then add to this about 'half a gill of golden syrup; stir this nil to a smooth batter, add In the fruit lightly (being careful not to break them), pour Into a bum red mould nnd boll In a pan two thirds full of boiling water (thl. atcr must be kept boiling hard the whole time) for at least two hours; turn out nnd serve with any aucc to taste. Stewed Figs With Oranges. Stew half a pound of dried figs In half a pint of water till plump and tender; now peel one orange, remove all the pith, halve It, take out the pips, slice the pulp thinly, add to the llgs and rook together for live minutes without the addition of any sugar. Serve In. a border of plain boiled rice. Pudding Without Kggs or Milk.--Well butter a pie dish, put In a layer of finely grated breadcrumbs at the bottom, on the top of this put a layer of peeled, cored and thinly sliced apples and sprln. kle over this some brown sugar, a little finely pounded allspice and some tiny pieces of butter: continue with these layers till the dish Is full, finishing with the breadcrumbs: pour over It three quarters of a pint of water to which has been added the strained Juice of a lemon, place, the dish In a quick oven and bake for one hour. Cottage Pudding. Take any pieces of stalo bread, crusts. &c, pour over them some boiling water and leave them to soak till the crusts' are quite soft, drain olT thfi water, nnd beat up the bread well with a fork, removing any hard1 lumps that you cannot break up; add one ounce- of rfrinnlnrr. w.u pirin..i jsuet llnely fhred, a handful of well washed and dried-currants, sugar to taste, and a crate nr n nf nnimnn 'Have ready a well buttered baking dish lor use ror this dripping, margarine, or nut butter of any kind), nnd bake in a good oven. Tills pudlllng will take from one and a half to two hours to bske. A great Improvement Is the ad dition of a little Jam, this being e pt'lally good for chlldTen. Half-pay Pudding.- Sift together four ounces each of flour and Ireadcrumbs, a pinch of salt and hnlf a teaspoor.ful of baking powder; add to tl.ese t ounces of finely chopped suet, 3 ounces of well washed nnd dried raisins or currants, thre dessertspoonfuls of sugar, and sufficient milk to make a nrr l.nur I H a t it all well together for five mln- mwi twin u an inio a greabea mould or basin, and steam for two and u half to three hours. Itolypoly Pudding. Sift together one half pound of flour, a pir.ch of salt and a tejbpoonfu! of baking powdr, and crum ble Into this four ounc of very finely chopput suet from which all skin and fibre have been removed, and mix it to a paste with one- nnd a half gills of water; roll It out Irto an oblong strip, spread with Jam, golden syrup, cur rants, rnlsln, &c. mlx;dwlth brown sugar and. half a grated lemon rind; Ironing about an Inch clear all the way round; wet this f.pace, roll up the pud ding evenly and firmly, but not too lightly, turn in the ends neatly and pi ess down tho outer edge firmly. Have ready a pudding cloth scalded nnd floured, and- roll the pudding up In this rather loosely to allow for swelling; tie the ends of the cloth vrry tightly close up to the ends of the roll, and then either tacK or pin down tho cloth, using three or four pins to keep the roll quite even. Minced apple also makes nn excellent ifllllng for this pud ding; this should be Bweetcned with brown cupar and. seasoned lightly with powdered clove to bring, out the flavor. If treacle or golden syrup be uted, al ways remember to add three or four spoonfuls of fine sifted breadcrumbs with a little grated lemon rind to each half pound of treacle used, and always warm tho treacle first In the oven to maker It flow easily, as this obviates wate. A pudding of this size will take from one and a half to two hours' boiling, or rather longer If steamed. Gingerbread Puddlnr Qrate finely six ounces of'stale bread nnd mix it with six luneos of finely shred suet, a tcaspoonful of ground ginger and two ounces of flour; now mix It well with half a pound of golden syrup, put tt Into a 'buttered mold and boll for at least two hours. Summer Pudding Une u well buttered mold or basin with bread, cutting a Mice of stalo bread and stamping out from this a round the sire of tho bottom of the mold, then line the sides with strips of bread the height of the mold and nboiit one and n half Inches deep, press, lng these well Into the mold; pour In sufficient hot stewed fruit (apples nnd blackberries or plums and apples ore ex cellent) to fill tho has-ln. tit n round of bread on top and let It stand till next day. when It can be turned nut; Or an. other variation of this dish can be made as follows: Slice down thinly ten ounces of bread and put this In alter nate layers with hot stewed rhubarb (using u pound of this), finishing with the rhubarb, and leave It till cold, then serve with a little milk, or, If possible nnd If for children, a fhln custard. Ohocolate Tuddlnr Mix thr?o ounces of flour ami a good tablespoonful ft Superior in Qup.lity and Workmanship COATS Of Hudson Seal, Caracul, Mole. Ermine, Chinchilla, Mink and Sable in the Latest Models. FUR SETS Of Ermine, White Fox, Natural Blue Fox, Cross Fox, Silver F x and Russian Sable, forlmmediate Delivery. MEN'S VVR ASn I'L'R-LINEl) COATS. HATS. CAPS A N D C. LO V KS grated chocolate (or cocoa) to a paste with a little milk. Heat up an ounce of butter and half an ounce of sugar to a cream, add one beaten up egg to this and a-droji or two of esnce of vanilla nnd mix' quickly with the Hour; put the mixture Into n buttered mold nnd steam for about one and a quarter hours. Make a sauce with a dessertspoonful of corn flour, n teaspooufut of cocoa, a ta lilesioonful of caster sugar and two tn blespoonfuls of wafer. Hull the sugar and water to a syrup nnd mix In the other Ingredients; cook this till thick, then pour over the pudding and serve. Apple Tapioca Pudding.--Phto and core suulcirnt appUs to fill a pie dish, putting Into each apple n clove or strip of lemon peel: soak for an hour four ounce of tapioca In n quart o' warm water to which a pinch of salt hah bepn added, flavor with lemon Juice, and pour owr the apples; then bake till the apples are tender and the tnploca Is cooked, and eat hot or cold. Apple Snowballs. To each apple al law a tablespoonful t rice, a gill each of milk nnd water, a clove, mid a tea-j spoonful of moist sugar; simmer the rice In the milk nnd water until the liquid Is all absorbed. Pare and core the apples and fill the centre of tach with sugar; cover with the rice, and tie each ball In the corner of a pudding cloth: put Into boiling water, nnd sim mer for forty-five minutes to un hour. Castle Puddings. Cream together one ounce of butter and one and one-half ounce of caster sugar; then beat In with this one whole egg till the mixture Is light nnd creamy; sift togclh.r one und one-half ounce of flour and three quarters of a teaspoonful of baking powder, stir It lightly Into the butter, &c. and add a Uttlo milk gradually till the mixture drop eaKlly from the spoon. Have ready some small moulds buttered (u"Ing margarine for this), three parts till them with the mixture, nnd steam for fifty minutes or bake for twenty five minute.. Toast Pudding. -Tuk' four ounces or toast, the harder thf better, and soak It In water till quite soft, then drain off as much of the water as possible, and beat it up with a fork to get rid of all lumps. Mix six ounce of stoned ra'lslns or currents with about half a teacupful of moist sugar, a grate or su of kmon peel, half a tcacupful of flout, nnd one pint of skimmed milk with the toast. Have ready a buttered pudding basin filled with the mixture, tie It up lit a floured cloth, and boll till cooked. When cooked turn out, and serve at once. . FOR THE CHILD. FOU the mother In the country or suburb a few words on the trea' ment of stings and bites bf In sects and also that which Is best meted out for minor cases of poisoning may be helpful, for nifiiy children suffer very much from gnat und ether bites, fat little legs- expn-ed by sc!;s nrd chubby arms offering tempting baits to marauders. In .'he case of stings from bees or other Insects whose sting Is left in the first thing Is to temove the sting. To this end a fine p:lr of tweezers should be used If the tiny foreign be' Is clearly visible sticking out of thi s in. When' this is not the case, howevu. It Is well to fill a bottle almost full of very hot water and hold the bitten place tightly' pressed on the top of It; this will cause the sting to rise up, when It can easily be caught hold of and re moved . by the tweezers. This sama treatment Is most effectual for getting hold of-spllnters nnd Is wisely employed whenever one has run Into a child's hand, 'Ac, unless It Is so easily seen that Us removal is quite simple; for It Is a mistake to poke about for a splinter, as such procedure very often ends by forcing' It further In und also causing swelling nnd Inflammation around the puncture, which further Increases the difficulty of finding the Intruding por tion. The bottle of hot water treatment makes Mt quite easy, the splinter lm mediately coming up so that the dodge Is woTth remembering In this case nt well. Stings cause pain and swelling on ac count 'of the acid poison secreted by the Insect and to neutralize this an alkali application should be made. Cloudy nmmonla. la usually accessible and a drop, allowed to fall or. tho place will soon give relief: or sal volatile. If this 's available, Is also excellent, n few jrops belng'npplled, when the pain will be Im mediately much allryed. The next thing Is to apply a suitable dressing and to bind up the place. For this It Is best to make a paste of bi carbonate of soda and sal volatile; spread this on a piece of lint nnd tie firmly ,bnt not tightly over tho damaged part. This treatment will quickly remove- all pain and restore the stung finger or what not to perfect health. A ohlld Is an adventurous person, and the temptation to taste anything whlchicomca' In hls.way la very strong. It cannot be too nftn Insisted uikmi that this habit should Ih- slronU) in veighed against and children aim. lutcly forbidden to taste any berr e Ac. or even to pick them. Hut .vcn when they are really well trained ,n til's wa and the majority if n . n. cldents will happen, nnd It Is then rh tt the knowledge of what to do Is mi xa. uablp. Plants which frequently i. n. accidents In this wjy ar liemloi k which It; nslly mistaken for parr.le. wild celory. wild spinach, dpadly nichl shadp perhaps the most evil and most commonly experimented upon of all yew leaves, the berrle of the jumper and laburnum seeds. Also there are the fungi, which children should n er be allowed to touch. The Ilrst thing to do when poi.on,u from any of these t-outces has taken place Is to mike the child sick. This can often be done by tickling the back of the throat with the finger, or a done of Ipecacuanha (a powder of five grai ) may be given if there Is ono on ta premises, as there should be whtn children form a part of the hous. hold If the first powder does not have the desired effect give another after tut minutes, and again a third after the same interval if necessary, also tick, lng the back of the throat at Interval Or, again, the homely expjdlcnt of a dose of mustard, salt and warm water may be given, made by mixing a des. sertspoonful of both salt and mustard with a tumblerful of warm water. The difficulty with this Is to get the clilM to -swallow .,. nnU here rtV ,le'2 nave a,, Immense advantage; but If hpy are not to hand the familiar en,et:,. mist be employed, wrapping the child , ln " blanket, and forcing the stuff down by spoonfuls If necessary. The only case 0f poisoning "n which an emetic should m.t be given Is w .n and'hsUwmr,rm ,W" b''n "'""wei ami tills will be seen (even if It is not otherwise k-nown) by whitened hu There0 1. "rU"ri ,,,e m0," ""'l HP when Lv. m,Stalill, ""' --Iffns. ! "ben they are present no enwlc s an e, b",",Ven U,Ulfr a"' -for Hi ;i. Wu llr" "roier ndotei must he T: bUl Ulrlr aiIHnltrat'on One tbini ,0 the Joctors direction, one thing, however, may always be Klven. and that Is the white of an egl and'tv ,,m,"ti,1b' YTy "Bhtl- bo-wn m M 1 "tS Tomp of lh(" I'--rption of 1 mole bl'' Hn, U and verv KrJmT ,r,a,men o Rlw under all circumstances of poisoning. t?? t''VilnK tor doctor tbc me.. swanJ'0,l"d H,tatC What Child h,.s Zl fn I S ,l'Ht ,hero ma- be " delay n-ntir CT? ,,n"lnR Knl" f0r not knot V, ,ri,,VhCn ,I,P mt"hcr d"'" ? J, 11,0 informt"n should be ex iraeted from the child If it Is In any annLV?' "ec,c"s"T not to frighten or t r r "WW the small sufferer, who ni m bnWy be onl' t0 scions of t';" ,"ml ,hR '-sldlence to il ; TI"'?'Mn mny bp rut-be a i.ii , ard ,,Ut Mt ll,e time everything S1" on setting at the truth as ul J, "? ',0SNlhlp. an end which wll be delayed by prevarication or fear Another rule to remember is to sav what has been vomited until the doctor e,,a".ihl,, ovrr' nuM nuld he S!m V W ' " "n,lcr nn" xu'PWoh circumstances. Apart from the usual effects of poison. llV'u, 'llnrrhcpa nd sickness, anv tn ng like a severer case may result In iollnp.se. when there nre signs of this, such as extreme pallor, rapid or Irrei lar breathing, and so on, the child should bo Immediately put to bed wrapped n hot blankets and with hot water bott e ai the feet and around the bod v. care . ourse being taken that they are wrappe,, In flannel, so that the delicate skin l n curnt. A teaspoonful of sal volatile in a wlneglassful of hot water, or two o three teaspoonfuls of brandy in the same amount may be given, or a cup of ho strong b ack coffee. Sometimes a m- anl ba , is more effectual than nn thing else, especially ln the rase of very young child; It should be nbout 1 "1 degreef Fahrenheit f,he temperature tested of course with the bath theniuaii eter. but If tht-rn Is not one provided, tempera lure should he tested by ' bared elbow), and should have, roii;'-' a tablespoonful of muitard allow cd t. ')' milli.n of water, the mustard b. e mixed fo a smooth, very liquid pa', with (enld water before being addt tn the until. When the breathing is ver labo.'t relief is given by pouring hot' and . water alternately on the head and one as nlso by flicking the chest with s we towel, while rubbing the Up hrtki with a bath towel nlro helps matte:. Hut It Is only; rarely that sucii me.i.iir must bo taken before a doctor's help " obtained, fortunately. All the same, t most remote chance of such a rr1 makes It quite worth while for mnthetc ,to know what must he done, aa every, thing, even the child's life Itself, may depend on doing- the rlaht thlnsr quickly.