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-Common Sense m tk Home
Edited ^Marion Harland m I MIDSUMMER JAMS, JELLIES, AND CONDIMENTS. THE midsummer days are the times for putting up jams, some Jellies, and a good many pickles and relishes. Later in the season, when the white peaches come and the pears are at their best, the work of preserving and brandying these and other fryits attends you. But there is much you can get out of the way now and your store closet can be well hlled before the large fruits make their demand upon you. Again I repeat the counsel 1 have given you in other seasons. Have everything ready before you begin. See that your supply of jelly glasses and jars is renewed, that rubbers and tops are in good condi tion/ that your preserving kettle Is ready for work, that you have all you will ie quire in the w?ay of vinegar, sugar, spices, and the like, and will not be interrupted and *' held up " in the midst of your labor by the need of something you cannot manage without. The business of putting up fruits or vegetables in any w ay is bound to make a drain on the strength and patience, and it is rank folly to add to the difficulties of the task and to put obstacles in the way in stead of making the path as smooth as you can. Try to choose cool weather for the work. If possible. Plan out the routine in ad vance and don’t try to crowd in anything else on the day when you give yourself to pickling or preserving. In every way make the work as easy as it can be made and be sure that it will always be taxing enough! Dress for the task, wear loose clothes and easy shoes, and lay in a large stock of pa tience and philosophy. You will need all you can get! BLACKBERRY JAM—To twelve pounds or six quarts of berries allow nine pounds of sugar, that Is, in the proportion of a pound of fruit to three-quarters of a pound of sugar. Put the berries in your preserv ing kettle, crushing them with the hack of a. wooden spoon, and let them come slow ly to a boil. To avoid the risk of scorch ing it is well to put a thick inverted plate In the bottom of the kettle. Cook steadily half an hour after they reach the boll, Stirling them often, and then turn in the sugar. Cook for twenty minutes after tuis goes in, have your jars ready, and put the jam into them while boiling hot. Roll each jar in boiling water before filling it or stand it on a wet cloth or put a spoon IrTIt. Any of these expedients is a protection against breakage. * the berries are not exceptionally dry there will probably be more juice than tn«* Jam needs, ana this you can dip out and put up separately. It may be converted into jelly or into blackberry vinegar or shrub, or canned to use for flavoring icr pudding sauces in winter. RASPBERRY JAM—Put up either blaclr or red raspberries by this same recipe, winch is also good for blueberry jam. GOOSEBERRY JAM—Top and tail the gooseberries and boil one hour, stirring con stantly. To each pound of the uncooked fruit you should have allowed three-qu&r terfcyof a pound of sugar. After the hour s 1 oiling is'-ended, dip out any superfluous juice—which will make delicious jelly—put in your sugar and cook an hour longer. Tuir the jam ’n:o glasses or small jars and seal. When this is served with cottage cheese or cream cheese it is a fair equiva lent for the Imported bar le due. PLUM OR DAMSON JAM—Stone your damsons or plums, and after this weigh them. Be careful to save any juice that comes from the fruit while stoning it. Al low a half pound of sugar to each pound of fruit, unless it is exceptionally tart, m which case increase the proportion to three quarters of a pound of sugar to a pound of fruit. Stew the fruit for half an hour, put in the sugar, and simmer gently for an hour. By this time the Jam should have cooaed down until it is quite thick and may be put into glasses or jars and sealed. Small, uu*t plains may be used for this jam. PEACH MARMALADE-Peel and stone peaches. The smaller or yellow-varieties will serve for this. Weigh the pared and pitted fruit, allowing to every pound of it thiee-quarters of a pound of sugar, and cook the fruit by itself for three-quarters ui ar. hour, stirring it constantly. At the end of this me turn in the sugar and cook for ten or fifteen minutes, taking off any scum w hich may rise to the top. You may either put it up at this stage or you may add to it the kernels of a dozen or so of I peach stones, chopped fine, and the juice cf a lemon for every three pounds of fruit, or you may put in a tablespoon of preserv ing brandy for every pound of fruit. With ary treatment the marmalade is delicious. There should be a good deal of extra juice and if this is dipepd out after the addition of tiie sugar and or any flavoring and sealed in kettles It makes a fine sauce for baked 01 boiled puddlngr. A1PLE OR CRABAPPLE JELLY Qur rter and core ripe crabapples or any well ^flavored tart apples and heat slowly In a preserving kettle. Unless they are juicy add enough w’ater to protect them from scorching and cook at a gentle simmer until the apples are broken to pieces. Put the pulp into a flannel bag and let It drip. If you squeeze the pulp the juice is likely to be cloudy. Measure your juice and to each pint of It allow a pound of granulated sugar. Put the juice on the tire In a clean kettle, cook it for twenty minutes after it comes to a boil, skim carefully, and add the sugar. tum, small cucumbers of uniform sixe. none of them more than three Inches long, In a large earthen crock, witn a layer of salt upon every layer of cue umbers Pour In enough cold water to cover them, placing a heavily weighted plate on top to prevent boating. Every other day stir the pickle* up from the bottom and leave them in the brine for ten day*. At the end of thi* time M»es<-s of the grape leaves over the top, cover the kettle closely, and simmer slowly tor six hours. Don't let the kettle boil, lake oilt the cucumbers, which by now should be well greened, throw them In cold water, and leave them in tills for a couple of flours Prepare a pickle vinegar of one cup of sugar, a dozen blades of mace, a dozen and a half wnoie allspice, three dozen each MIXED PICKLES.—Make these by the preceding recipe, using string beans, nas lurt.um pods, clusters oi cauliflower, and tuny onions. The onions and the cauli flower do not need to be greened. CilUW-CHOW (plain).—Cut a medium sized cauliflower ta»to jmail clusters; peel half a pint of small onions; put with them Mt'.x green tomatoes sliced, six green pep Let the jelly return to the boil and cook for one minute and take from the Are. Have your glasses ready and fill immediately, but do not close or attempt to cover with paraffin until the jelly is entirely cold. PEACH JELLY—Make by the precodins recipe, but add a tablespoon of lemon juice to each pint of the peach juice, and put this ir» after straining the juice from the fruit. SMALL CUCUMBER PICKLES.— Lay pour it off and pick over the pickle*, throw ing out those that are soft. Put those which are left in fresh water and leave them in this twenty-four hours, change agai n to fresh water, and let them lie in this another day. L*ine your kettle with grape leaves and place the cucumbers or. thes»e. sprinkling each layer of them with a little powdered alum, pour in cold water, la: several thick of whole black peppers and cloves, and lour quarts of vinegar. Boil all these to gether for five minutes aft*r the boll begins and pour over the drained cucumbers, which you should have packed into small jars. The vinegar must gj on them scald ing hot and the jars be covered closely. Bet them season for at least two months before eating them, and keep in a dark, cool place. pers sliced; one pint littla cucumbers; two large cucumbers sliced. Arrange a thick layer of vegetables in an earthen crock; strew with salt; make another layer of the vegetables and of the sail, and continue in this way until all are used. Pour In cold water to cover, laying a weighted plate on top of aiL At the end of three days pour off the brine, pick over and rinse the pickier, cover them with fresh cold water. and leave them in thli ror one day. Th. plcktc vinegar la made as follows: One teaspoon each cm celery seed, white mustard seed, whole cloves, whole black I-eppera, whole mace, and grated horse* radish, one cup and a half of brown sugar, one gallon of vinegar. Bring to a boll and cook for five minutes, drop In the pickles, and boll together for thirty minutes. Put up la air tight Jars. CHOW-CHOW (mvftard).—Prepare veg etables as In preceding recipe up to the etage when the pickle vinegar Is made. To the ingredients named add two teaspoons of turmerla and tnree tablespoons of ground mustard, cook all together for five minutes, and put the pickles Into the vine gar Simmer for five minutes, take the pickles out with a skimmer, pu: them Into a stone crock, pour the vinegar over them, and leave them In this tor two days. Drain oft. the vinegar, heat It again, add a table si oon of curry powder, noil up once, pour over the pickles, and when they are cold put them In small Jars and seal. Not good, to eat unde.- a month. CHIU SAUCK.—Peel twelve large, ripe tomatoes and four good sized onions; seed two green peppers and chop all together until tine. Put them In a saucepan and stir into them two teaspoons each of ground allspice, cloves, and cinnamon, two table spoons of salt, four tablespoons of sugar, one teaspoon of ground ginger, and a quart of vinegar. Boil steadily for two nours and when cool bottle and seal. TOMATO CATSUP.—Boll together until soft eight quarts of tomatoes and six large onlona jpress through a colander, and strain the liquid that comes from them. Put this over the stove with a dozen sprigs of parsley, two Day leaves, a halt teaspoon of grated garlic, a tablespoon each of ground cloves, mace, otack pepper, salt, and sugar, a scant teaspoon of caj'enne pepper and a tablespoon of celery seed tied, up io a Dll of cheesecloth or gauze. Cook live hours, stirring frequently and watch ing that the mixture coes not scorch. By the end of ths time It should bs reduced to half tho original quantity and thick. Take cut the bag of celery seed, add a pint of vinegar, and bottle and seal when Ihe cat sup is cold. CUCtJMBSIP. CATSUP.—To one quart of peeled, seeded, and grated cucumbers al low tws green peppers, seeded and chopped; one grated onion, one gill grst*d horserad ish, two teaspoons of salt; put over the firs end simmer an hour. Add one pint of vinegar, bottle and seal. MARION HARLAND’S HELPING HAND. - —— -/ . S many friends have told me of • k not having success In canning peas, beuns. corn, and other ■ * vegetables. I ventu:.. to write my never failing method to the Corner. First of ail. have your kitchen clean and dusted with a damp cloth, if you are putting up string beans, break them into small pieces, wash them thor oughly, and scald your Jars. Fill these up with the beans, add half a teaspoon of salt to each pint jar, then fill to overflowing with cold water. Have a wooden rack to stand in the bottom of the wash boiler (mine l made from an old box) place Jars on the rack, the rubbersand the covers put on loosely, and pour cold water into the boiler about half way to the top of the jars. Now cover your boiler tightly and let the water In It boil for one hour after the boiling point Is reached; then uncover the boiler to let the steam escape, seal jars tightly, and let them stand until the next day, when loosen tops, place In the boiler, and boil again as you did the first time. Do this on three successive days, put the jars in the fruit closet when they are cool, and they will never spoil. The secret of pucecss lies In boiling only one hour on each cf the three days, instead of one long boil ing. May I ask for aVecipe for making plum and also apple butter? Mrs. G. D. R " This recipe is so simple there seems no reason why any one should not succeed with It. I wish the giver had stated if she Is equally successful In putting up corn by the same recipe. That is a vegetable w ith w hich the home canner usually has more difficulty than with any other. On that account 1 am glad that another cor respondent has sent in her directions for putting up green corn. These 1 will give after supplying the recipe for apple butter naked by Mrs. G. D. R.: Peel, core, and cut up apples in abun dance. put them over the Are with just enough water to keep them from scorch ing. and let them come to the boll slowly. Cook at a gentle simmer for several hours, adding a little more water from time to time If there seems to be lang :• of the fruit sticking to the kettle. After four or five hours' boiling try a Utile of the apple in a saucer to see if it is thick and smooth and does not separate. S isoi to taste with ground cloves nnd cinnamon and add a little sugar—enough to remove the sharp acidity without making the butter too sweet. If you prefer making the apple butter with cider, put this over the Are and boil for a couple of hours before adding it to the apples as you would water in following the preceding recipe. Plum butter may be made in the same way, removing the skins and stones from the plums. Canning Sweet Corn. " .Sweet corn is readily canned if the corn Is used 4 in milk 4 and packed in sterilized Jars, a little at a time, pressing down with the small end of the potaio masher until the milk keeps above the corn. Fill the jars to overflow,ing. put on the rubbers, and screw on the tops, but do not tlgh.en them. Place in the boiler on a rack and cover with water. Boil three hours. Lift ana tighten the covers and cool as quickly as possible " (Jreen beans boiled in salt water fifteen minutes, packed in jars, and sealed; you must be sure to have entirely covered with boiling water before sealing, xtr two days following the canning place the Jars in the boiler, cover with water, and after it haa . . • i reached the boiling point -oak lor several minutes before turning off the heat or tak ing the boiler from the stove. These will keep Indefinitely. A Reader." These directions are much the same as those given in the earlier letter, but there is enough variation to justify me in printing both. 1 hope their us* may be crowned with success. *]• »*• Recipe for Keeping Tomatoes. " Will you please giVe the recipe for keeping tomatoes—the recipe for which certain proportions of vinegar and water are required? It appeared a while ago, but 1 lost it. Can you give It again? " Mrs. A. A. k." I regret that \ have not a copy of this recipe at hand. If there is any reader who possesses it, will she be good enough to send it to me? It may interest other housekeep ers at this season of the year, when toma toes are at their best. # * Danish Recipes. “ In answer to the request of Mrs. A. L. S. for Danish recipes, 1 offer the following: " SWEET SOUP.—One cupful sago, two quarts water, three sticks cinnamon bark, one cupful prunes, one cupful raisins. Boll slowly for one hour and thirty minutes, then add two cupfuls brown sugar and one-half cupful vinegar. Lemon juice may be sub stituted for the vinegar if preferred. “KLIN Eft (Crullers).—Two eggs and one half cupful sugar beaten lightly together, one-lialf cupful sour cream, one-half tea spoonful baking soda, a little nutmeg, add two and one-half cupfuls flour, which will make a dough sufficiently stiff to roll out on a floured board; then cut in about two and one-half inch diamond shaped pieces, cut a slot in center, and double one end through the hole. Drop into a skillet of hot lard and let them turn to a light brown. These are excellent. “ ABLESKIVER (Apple Fritters). — One teacupful granulated sugar,one tablespoon ful butter, mix thoroughly, add one egg and beat lightly; one-half teacupful sweet milk, two cupfuls sifted flour, one heaping tea spoonful baking powder, pinch of salt. Peel and slice two nice large cooking apples, chop fine, and add to the batter, beat well, and drop from a spoon into hot lard. W hen nice and brown sprinkle with powdered sugar. Serve hot or cold. “ These are genuine Danish recipes and have been used by t he writer for twenty-five years, always with the best of success. At present I do not know- where you might se cure a Danish cook book, but I may be able to locate one if the party so desires. I hope these recipes will meet with your approval. *M. M. A,” I am grateful fur these recipes and I have no doubt Mrs. A. L. S. Will be delighted to have them. I will hold the address of M. M. A. and I hope she may be able to lay hands on a Danish recipe book or tell us where one can be found. It would interest me personally to get hold of savory re cipes for Danish cookery. I confess they appeal to me more than the sweets, and I hope some of our Danish readers may be able to supply a few. * * Moons Influence on Plants. “ Will you be good enough to listen to an old woman for a little while? I find you laboring under an error concerning the In fluence of the moon on plants, as well as on human beings. U is not a superstition as many seem to think. Observers of these things have learned by experience that th® moon exerts a m eat Influence, just as cer tain planets aft'ec\ the weather on the earth, as is well known by astronomers. My hus band. who is 81) years old. tells wiiat he know’s to be facts about the moon’s influ ence, learned by personal experience and also from his father. If you plant corn in the new of the moop, about the first quar ter, the stalks will not run up ten feet, but will be lower and bear large, heavy ears of corn. The same holds good in planting vines and shrubbery and fruit trees. In the full or the dark of the moon Is the time to plant potatoes and such things as grow down under the ground. If planted in the light of the moon they go mostly to tops. In killing hogs for meat, the <fcest time is in the full of the moon in January. If killed in the dark of the moon the meat will go all to grease in the cooking; if killed in the full, the meat does not shrink. These are plain facts. In laying the bottom rail of a fence composed of rails, ley this in the dark of the moon and it will remain Intact; otherwise It will rot. The suckers that come up arqfund the base of a peach tree if removed in the dark of the moon never come up again, and the same holds In killing noxious weeds. •• Mrs. S. W." This is at least interesting, whether we accept the theory or not. J am not a farmer and although I have heard statements like those of Mrs. S. W. all my life I have never proved them. If they are to be relied upon I do not see why noxious weeds of all sorts should not speedily disappear from the earth. In any event, I give the directions for planting as they are given to ine and I shall hope to hear from those who have tried and proved them, one way or the other. # * Girl Needs a Wheel. “ I write to ask a favor. My husband is old and not able to work and I myself am badly crippled, although I still manage to earn a little by my needle. Our greatest help is my little 13 year old daughter, who is employed in a factory thre© miles from where we live. She earns $3 a week. Sixty cents of this goes for car fare. 1 wonder if any of your readers have a discarded girl s bicycle they would be willing to pass along. One of our neighbor’s little daughters works at the same factory and site has a wheel, so they could go together, but it is utterly im possible for me to buy one. though we need the UU cents that goes for car fare. I have a good fountain pen that 1 would like to pass on to some one, also some Hot Springs crystals we have had in the family for over thirty years. 1 cannot pay the transporta tion on the bicycle, even if it is given to me, I am sorry to say. 1 ran send a letter from our pastor or our mayor as reference, if you wish it. Mrs. A. J. O.” The pathos of a child of IS being the chief support of her parents will appeal to the heart of every parent—and to many besides, if the gift of a bicycle will help to lighten her lot, I trust with all my heart that the wheel may be forthcoming. I hold the ad dress and I trust requests for it may not come merely in order to secure the pen or the crystals but with the desire to present the bicycle or to give other substantial help. * # Offers Music to Young Men. “ I am a young man pianist and teacher and get a great deal of music whiich I do not use. I would be glad to hear from any FAMILY MEALS FOR A WEEK SUNDAY. BREAKFAST Red raspberries. Molded oatmeal. Broiled chicktn. Rye gems. Toast. Coffee. LUNCHEON. Anchovy toast. Egg salad. Toasted gems ta ’eUover). Saratoga chips. Cookies. Iced tea. DINNER. Green pea soup. Roafct shoulder of \eal. Boiled new potatoes. Baked toms' j<*s. Cherry dumpling*. Coffee. * MONDAY. BREAKFAST. Melons. Boiled hominy. Bacon. Boiled eggs. Roll*. Toast. Coffee. LUNCHEON. Chicken mince (a leftover). Potatoes hashed and broured (.a leftover). Hominy muffins va leftover.) Cream chert*. , Jam. Crackers. Tea. DINNER. Potato aoup. Sliced veal (alef-.over). Raw tomatoes, sliced. Young onlona stewed. Red raspberry shortcake. Coffee. ♦ * TUESDAY. BREAKFAST Black raspberries. Cereal and cr *am Broiled salt mackerel, with cream aaoae. Stewed potamea. Toast. Coffee. LUNCHEON. Eggs a ja erftme. Graham popov«. re. Souflld of young onions <a leftover). Currants and sugar. Wafers, iced chocolata, DINNER. Macaroni soup. Curried veal (a leltever). Boiled rice. Cbilled banai as. Green apple pie w'th vai.llt Ice cream. Coffee, sk & WEDNESDAY. BREAKFAST. Cantaloupes Certal and cream. Baked omelet. Rolls. Toast. Coffee. LUNCHEON. Pickier lambs' tongues Baked potatoes. Quick biscuit. Uinger snaps. Cheese. Iced tea. DINNER. Clesr tomato soup. Broiled lamb chops. Rice croquettes ta leftover). Green corn. Blackberry steamed pudding. Coffee. * * THURSDAY. BREAKFAST. Blueberries and cream. Karina porridge. Bacon. Poached eggs. Quick muffins. Toast. Coffee. LUNCHEON. Cheese foodu. Groen corn fritters ta leftover). Toggled muffing u leftover). Red and black raspberries with cream. Cookies. Iced coffee. DINNER. Cream of turnip aoup. * boiled chicken. Summer squash. New potatoes. Berry tart. Coffee. * * FRIDA V. BREAKFAST, Melons. Cereal and cream. Baked eggs in nappies. Cornmeai gems. Toast. Coffee. LUNCHEON. Fried panfish. Potatoes creamed (a leftover). Blueberry cake. Cheese. Iced coffee. DINNER. Lettuce eoup. Baked halibut. Parisian potatoes. String beans. Fruit surprise. Coffee. SATURDAY. BREAKFAST Berries and cream. Mush and milk. Bacon. Popovers. Toast. Coffee. LUNCHEON. Chicken eouflM (a leftover). Mush muffins (a leftover). Hot terry shortcake, with butter end anger. Iced tea. DINNER. Chicken aoup U leftover). Boiled fresh tongue. Succotash. Baked macaroni. White custards. Light cake*. Coffee. young men students who would care to write for It or from young men student* who are puzzled on some musical point that I could explain by mall. I am Jiving in a small place where I do not have much chance to help others, but will be glad todo so through your Helping Hand Corner. You may keep my name and address and any musical assistance I can render any one —especially young men students (I am par tial to young men taking up music)—I shall be glad to give. G. W. S." This' is a generous offer, and i have no doubt it W'ill be eagerly accepted by music lovers. Let me beg on behalf of the liberal giver that if requests are sent either for music or for instruction they may be ac companied by postage. You remember the proverb about “ riding a free horse to death "? It is not fair to make the giver of help pay too high for his generosity and the least those w hom he aids can do is to spare him money expense. & *»* Would Care for Child. ’* 1 «in desirous of having a little girl with us. I want a child of clean parentage, either an orphan or one whose parent or parents are otherwise engaged and have not ttie time tu give to the home influence of The child, yet who desire for her a refined and happy environment and would be will ing to pay board for the entire charge. My huaband is aw ay with the exception of Sun days and so i am alone much of the lime. TVe have no children. I was a teacher of the kindergarten before my inaruageand feel as if my experience warrants my tak ing the care of some little child to whom I could give out the patience, love, and dis cipline I would so gladly bestow on one of my own had we been so blessed, tf we could afford to take the entire welfare of a child I would gladly do so, but cannot see the way clearly Just now and would b« obliged to have compensation. Of course unexceptionable references are required oy us and gladly given. Mns. 0. Tills is an undoubted opportunity for some child, but it is harder to secure one for this place than It would be for entire adoption. You do not seem to think that If the parents keep the hold upon the child that they would do if they boarded it with you for that Is what the relation would mean, looked at from a business stand point—they would have at claim upon her and could take her from you at any time, perhaps just when your heartstrings had gained a firm hold on the little one. I recognize w hat you say about the difficulty nf assuming the expense, but if you had been blessed with children of your own the expense would have been the same or eveu larger. The relationship as you outline It seems to me rather anomalous—the child would really belong neither to you nor to her actual parents and there would be room for all sorts of complication*. How ever, I print the letter as you have written It and will hold your address in hope that the right applicant may call for It. You are right In saying that it la a wonderful op portunity for some little girl, and 1 hope circumstances may bring her and you to gether. You do not state, by the way. the age at which you would tike the child to be. Kindly Inform me on this point. * * Hospital Wants Books. " Any one In New York or Brooklyn hav ing reading matter to dispose of will find a wide opening at the Metropolitan hos pital, Blackwell's island. A card tu Walter H. Conley at the hospital will bring their motor truck to the door of the giver and all books be taken away without the least effort on the part of the giver. I might add there are something like 1,000 inmate* in the tuberculosis ward.' Mrs. C. D. F " This will be welcome Information to the many possessing magazines they do not wish to throw away, but are at a loss to be stow elsewhere but In the ash barrel. I am grateful to the good Cornerlte who makes the suggestion. * * j ' Asl(s Embroidery Patterns. " a recent issue of the Helping Hand a correspondent offered embroidery pat terns fur towels and pillow cases. If these have not already been requested I would ba glad to send postage for them. " Mrs. H. C. M " I'nfortunately for you the pattern* had bren given away before your letter arrived. 1 print It here In the hope it may catch the eye of some one else with such patterns to give away as you desire. Training the Boyr,. " 1 can t bear to be misjudged as I fear I must have been from the paragraph you quoted from a letter of mine In a recent talk of yours Perhaps I did not make my self clear. I said, ' L love my hoys so that I would commit inuMer to save one hair of their heads.' 1 meant It. but that does not prevent me from laying on the stick gener ously when occasion demands. The mother who through over love for her children al lows them to rob and lie has no conception to my mind of whet mother love :s nor has she who allow s he.- boys tv develop selfish or lazy tendencies. 1 make my boy* sha * their things with one another and with me, help about the housework, show me little attentions, save, their money for gifts to otlters. id title to have my boys say, ' Mother didn't teach u* how to work,' but J d hate worse to have them say I didn't teach thvin to be unselfish " -Mrs L. W. P." I am glad to'prlnt thlsand correct the 1m pressiou mado by the first remark quoted. An Injustice, <w n in thought. Is something to be avoided in every way. Water Spots on Satin. “I w ould like to ha’ve a remedy for remov ing spots of dirty water that was spat, tered on a blue satin dress while out boat riding. K y .. Try washing them out with a soft, ciean cloth dipped in cold water. Don't use soap, but wash the spots with pure water. 1 am not sure this will succeed with satin, but 1 have known It to take all traces of water spots from a cloth dress. If this fails, you would better try a little naphtha, using it with caution. sic Ik Colleges of Dentistry. “ Can you give any Information In regard to colleges of dentistry 1 am anxious to take a caurse, and fall to find any such Institutions advertised. " A St RHCRIBgR." There Is an admirable one In New York, end one of the best In the country In Philadelphia, hut for Information as to such Institutions In the middle west or in California I nnmt call upon some of my constituency. As soon as 1 get a response I w ill publiehthe >*u' station for your !>*•• eflt.