The San Francisco call. [volume], June 23, 1901, Image 8

About The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913

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Jour Ear, Not Your Stomach, Is to Blame for Seasickness
g-N> -ABn.A.wjbss,. tnat woerul malady
VSs =n which first makes ,the sufferer afraid
d^_J) he is going to die, and later .inspires
_ him with terror -for; fear, ''be; .-won't
die, is an annoyance which brings a shud
der to the man or, woman who ' coritein-,
plates gping anyv/hcre by waterJ-' Nearly
everybody : knows > what ¦ seasickness is. -¦ It
is no respecter . of." persons, but attacks
the high and the' lowly, the ? rich and the
poor/ ; , ; .--.v; -
All kinds of ameliorating agents -are
sought and resorted to .with reiigious Xer
vency to , quell, the qualm * in 'che: epigas
trium, but without avail. Lemons; lhnes
and all kinds of acids are used to still/the
cyclone: going on in the; stomach/ In the
agony v/hicn follows an: attack! of sea
sickness any promise can be exacted ; of a
victim. in return for immediatn reiiof. And
yet the stomat-h is not to bJame.VNine oat
of ten peojj.e will: declare the seat of sta
sickness to be the stomach. If one should
tell a man who had been through ' the or
deal that the seat of the trouble is»not in
the stomach , but in the ear,; the integrity
of ; his mental processes | would be serious
ly questioned." .The ex-victim .would prub
ably regard himself as a past grand mas
ter In : all that- aopertains ; to seasickness
and would in all • probability i ndignantlv
refuse : to ;• listen to a ; learned * dissertation
on the ear. as having anything to do with
seasickness. v'An«: yet it- Is triio:thaf the
ear. is .the part which;flrstikicks up^the
disturbance .which \ manifests • itself . In the
stomach convulsions. -,t i; .
The ear: is. -notionly^builtrto '-hear -with -
but' also the apparatus > which gives I to f us
the sense of balance is laid in-; the ear- Be
fore .we can know : whether we ! are ' stand
ing? ud or lyingi down '.we^musti learn' it
from: the ear. .The apparatus of i balance
is ; as ; follows : ' It is located ; in - the > texa-
P, or al bone. This bone forms part of th«
skull wall in the region" of the. temple, and
another portion of it,,; which projects at
right angles* to that.' part' which; forms
part, of -the: skull wall, -forms part of the
poor'of'the skull cavity where the bruin
is. n he latter' portion - is known as the
petrus" portion ,of the temporal bone,:
and it is in this bortion that ' the ' balancn
machinery lies.; In the petrus ' portion are '
three semi-circular canals uniting at' thdir
base. These canals" lie in: three different .
planes, and the man;- no matter In what
position- he; may be, is always-in'one of- ;
these planes.- If he falls, he will -fal!:m:
one of. these planes. ' , ; - : .
These canais'have a common' base and
are hollow. They.are lined on the inside
with a membrane in which the filaments of
the nerve which controls our balance are
distributed, or,, in -other, words, the nerve
which: tfills us we are : orect- or
lying down, ; whether we are i falling, etc.
There is a fluid in these canals A'hich- only
scan tily.i fills - them. 'When we; are stand
ing ' erects this fluid " lies' at the . common
base of . the < canals, • and by • its .weight on '
the; nerve filaments, upon which' the fluid,
lies, irrltatesthem, and. they send a nerve;
impulse ; to , the .--seat of origin of their
nerve inthe- brain and we are
that we are in the erect posture.- . :~,
" If. however,, we.change our uosture, for.
Instance.": lie. down,'; the -fluid, in -.the*, canals
runs into that canal which'isin.thesamey
plane UnTWhich -we are lying. ;< Gravity
moves the fluid. -Here a new set of nerve
filaments are agitated 'by; the^fluld and an
impulse^ is againsent to their seat'of orig
in in. the. brain, and the brain' tells, us that'
we ' are lying down, v Now, ¦ when- a" person
is on board; aboat, he is pitched; about -by,
the .various motion?: of the -vessel; and in-t
stinctively.^ gets lupia: different i motion s of
hisiownin<hisiattemptsi:to>keep:;his bal-t
ance.r This : sets ' that t fluid in the i semi-cir-*
cular, canals around from; one •
plane to another, or, in other words, from
one canal to another. No sooner does one
set of nerve filaments send, warning -to the
seat of origin in the brain, telling of the
direction in which the man is falling, than
another set sends: out a nerve impulse of
a conflicting ¦ report. ¦%. The- result is- a
strange confusion of nerve impulses tak
ing, place in that Dart of the brain where
tne nerve of balance takes its origin - .
-. Now, if this were all. there would be no
sense. of -seasickness. -..-But : it is. not ail.
lhere is a large nervo : which has its seat
of origin so closely interwoven with ' that
of -the nerve of balance that when that
seat is. in the throes of confusion this
large nerve becomes agitated and dis
turbed. .This is called tr.e v-pneumogas
tric nerve, and 'passing, down the neck
irom-the brain srives off some of its fila
m ? nt , 8 t0 ,," le . v lu ! 1 % s and heart and what' is
left; is: distributed to the walls of the
stomach. ". .
/The . ; peculiar' 'confusion 'which takes
place : in -the brain as . the • result of the
tossing about of the body from one plane
to another -in quick succession inspires
the pneumogastrlc; nerve to send down an
impulse ',' along „: its x, nerve trunk which
causes nausea , and the stomachic con vul
sions which are associated withseaslck
. The victimVof seasickness invariably en
hances his pvrn seasickness by interposine
ajmotion; of his own. Intended.-of course
to i obviate the; motion i of the boat-ar-d'
keep; himself - from;, falling, but as a* rule
this effort on his part only adds to the dis
turbing, causes [and | renders | the ; confusion
in- the ear. and brain more intense. • 4. suf
ferer, from seasickness is always better if
he _lies down ; on hi s back- and \ eives • himr
self iuo ; to ' the motion of the boat. By so
doing, while, he will ,be still seasick, i t will
not be; so severe "becauseiheoffers' no ™
posing> motion: of 'hisbody to that of th^
boat; and isjust that much better off.
Proper Care of
Corns
ffJT ARD corns are produced by friction
|n~jl and pressure. Very-loosa footgear
'.- ** may be more hurtful than tight.
The boot should perfectly fit th«
foot. The best way to gtt rid of a h_nj
corn <« to pi* € « over it a shield and to at
tack the growth with salicylic acid collo
dion. After some few applications th»
outer layers will be easily removable. By
perseverance the corn will be , brought
even with the skin surface. If .now th«
part is completely protected from pressure
and friction, the deeper, "down srowins"
center .will gradually disappear, partly by
absorption and partly by beins pushed t»
*he surface. The acid should be used now
and azain until where the corn once waj
there is a smooth new skin.
¦ Soft corns always arises from pressnr»
and moisture. -The feet when carefully
tended never develop these painful
growths. When undertaking treatment,
the first essential is to wipe the feet thor
oughly after they have been wet. If the
parts "are moist naturally, they ought to
be wiped at least twice daily. After doir.?
so an absorbent and soothing powder
should be applied freely. Starch and bo
racic acid in equal parts will be found
useful. At night do not applythe powder,
but instead lay on with a brush equal
parts of salicycllc acid collodion and fluid
hydrochlcrate of. morphia.
This plan will suffice, but another that
has proved very successful is as follows:
At night the parts are thoroughly dried.
Then this mixfure is laid on with a brush:
saturated solution, of alum, one dram.
This/will dry and harden the sodden tis
sue. Apply for six nights. On the seventh
use the salicylic and morphia. If the corn
is^.between the toes, wadding should be
placed inthat situation. *
The agony that may be caused by a nets
lected soft corn is altogether out of pro
portion to the apparent cause of the pain.
Brief pain can be borne with a smile, but
when it is ' bound to 'affect the
' facial expression of even the most stoical.
¦• ¦- . ¦ ¦
~tj=3 HE fact that freckles are ths usual
•II penalty exacted by nature for the
•^ bestowal of a delicate complexion
. .; in no " way compensates . any
daughter of Eve for their unwelcome
presence.. The poet may call them "the
kisses of Apollo," but she prejfers to _.«•
pense with the attentions of.ti.* sun-god.
Probably -the least off«"7»stve' and disfigur
ing of all skin blemishes, they are the
most obstinate to remove. Dermatolo
gists hav* tried in vain to compound a
remedy which ' ' should be ' a permanent
cure.- It has yet to be found. True, they
may be faded, even removed In many
cases, after persistent treatment; but,
with the' advent of the -warm spring days
and summer winds," they "are very apt to
reappear. The summer girl, inclined to
freckle, • who yet justly refuses to be
housed ; when sun, sky and sea woo her,
has on hand a perpetual problem. \ :'
Freckles are divided Into two classes :
cold or constitutional freckles, and sum
mer or light freckles. The latter fade
gradually, or yield, for.a time, at least to
mild lotions: The former require almost
heroic treatment, which then frequently
brings disappointment. It is impossible
truthfully to;. 'J guarantee" a freckle cure
The very situation .of the freckle^below
the surfaces-offers an obstacle. One dif
ficulty in the way of their removal lies In
the wide^ difference in the texture of dif
ferent skins. freckle lotion that -will
have no effect upon one's complexion will
irritate and . blister, that of another
, The chief ingredient which 'enters into
many freckle lotions • is . add. An a6id
will bleach the spots -.when Mi reaches
them. It must have usually something
to draw them nearer to. the surface Or
dinary; massage of the face ; will do this
gradually, and. by promoting, the activity
of, the. skin, in a manner prevent the
small deposits of iron. v Good? facial circu
lation is. a .foe to. most .facial blemishVs.
The ¦commonest acid and the most effect-'
? W ' *£*V t" j - 1C6> : PUre or:dllute d. -as the"
Treatment of
Freckles
Preparing Cuts
of Meat
THE neck, skin, shank and legs are
used for soup stock. The ' brisket
makes an economical boil, .being in
terlarded with fat; it is also used for
corned beef. The cross rib is mostly used
for pot roast."
The fore-quarter' of beef has thirteen
ribs. These are divided into chuck and
prime ribs. The. chuck ribs, of which
there are seven, beginning" . where the
neck ends, are used for chuck steaks,
stews, roast or goulash. The six prime
ribs are used for rJast beef. These, are
divided into three parts— first, second and
third cut; the first and second cut are the
best. The plate cut from the end of the
ribs Is generally "about eight or nine
inches wideband Is best for corned meat;
it is also used for boiling. /The navel may
also be used for stews or' soups.
From the short loin five different kinds
of steaks are cut, beginning where ; the
prime ribs end. . First'cbme the,Delmon
ico, which have no tenderloin; next:. to
these come the porterhouse, which have
tenderloin; then come the sirloin steaks,
which have a flat bone and a tenderloin;
next to these come .the hip steaks, which
have a tenderloin and an . oval-shaped
bone; next to these is the round bone
steak. The fillet is the tenderloin found
in the inside of the short loin, in the hol
low formed under the spinal bone; this
is considered the choicest part of '.¦ the
whole animal. .The fillet: is "cut" from the
epinal cord. by following the bone' with a,
knife; the fillet is then freed from all fat,
nerves and thin skins covering the" meat-
It is either larded and roasted, or- cut in
slices and broiled . for . beefsteak,, or it
may be prepared in a number, of ways.
i The rump of beef commences where the
loin ends. This piece of meat Is. excel
lent.for broiling, < braising or corning. The,
ox tail is used for stews and soups. , The
round and , bottom round^ are. usld for
'steaks, chopped beef and beef tea. -The
butt sirloin, also called ;,the';. upper arid
lower, sirloin, is used for beef a la mode,
braised beer, sauer roast and pot roast— ¦
Mrs.. Gesine Lerricke, in- ' May • Ledger
Monthly. . ¦ • ¦
nf=3O make the dainty club sandwich,
remove the crust from the white
* bread and tcast. cut into trian
gles, spread each slice with mayonnaise
dressing, add ft Boston lettuce leaf, on this
a slice of cold fowl, then a slice of broiled
bacon, cover with other triangles of toast,
garnish with lettuce and hard-boiled egg.
3f the oil mayonnaise is not liked, the
boiled cream dressing can be substituted.
This is made by boiling one cupful vine
gar, one . teaspoonful mustard, one table
epoonful sugar, one tablespoonf ul butter;
remove from lire and add one cupful of
cream, two well-beaten ¦ eggs, one .' tea
spconful salt. This is. a fashionable relish
at small Catherines.
One of the most popular of spring sand
wiches is the Harlequin, which is made as
fellows : Spread brown bread with cottage
cheese seasoned with melted butter, salt
and a little cream, place a. thin layer of
butter on two slices of white bread cut to
fit the brown,. place one piece of white
bread on top of the brown which has the
cheese r spread the other side of the brown
with French mustard and add to this Bide
exother slice of the white bread. Garnish
the top with olives halved.
To make a tea sandwich, mix one tea
spoonful dry mustard with four table
epoocfuls butter, add' the ¦ yolks" > of five
hard-boiled eggs pressed through a sieve;
three boned anchovies, two smairpickles,
one teaspoonful capers chopped fine.- Cut
graham bread into linger shape and spread
with the mixture and press two slices to
gether. Serve on a folded doily with nap
kin.
The ever-popular chicken sandwich .is
best made in the following manner: Mince
cold, cooked chicken very fine, season with
enough bciled salad dressing to make
moist enough to roll in size about like the
little finger, adding enough finely minced
celery and' a bit of onion to season/cover
each roll with baking powder biscuit crust
rolled very thin, pinching the ends tightly
chut. Brush with beaten egg and bake.
The rolls must be made uniform and laid
side by, side without crowding.— Elizabeth
W. Morrison in May Ledger Monthly. ¦
Sandwiches for
Spring
Jfoney Balsam.
AN excellent preparation for pre
venting and removing: freckles and
tan, and which will "whiten and re-
fine the. skin, Is prepared thus:
Pure honey, 4 ounces; glycerine. 1 ounce;
rectified spirits, 1 ounce; pure citric acid,
3 drachms; essence of ambergris, 6 drops.
Mix the first two by gentle heat. Dissolvs
the acid in the spirits and add the essence.
When the first mixture is cold, put the
two together and agitate till mingled. This
Is also excellent to render the hands soft
and white.— Stella Stuart, in May Ledger
Monthly.
OICE of the most trying seasons in
the culinary department is here— a
-time when the smallest detail of a
' • dinner demands attention and
when all things taste so much alike. It's
because things are here and yet not here.
Certain vegetables and fruits are going
out. Only the old unsatisfactory is left.
To be sure new ones are coming in tc
take their places, but the season hasn't
yet advanced its best products. The lat
est delicacies may be very tempting t*
look at, but not prove very appetizing/
And they're , expensive as well. One
could cheerfully stand that part of it if
the palate was very much tickled, but
when the dish is a miserable failure, then
the cook is in despair. ; ¦'.: .';.:"
One day is warm enough for an iced
dessert, but the same daiaty sherbet
would freeze everybody to death the very
next day. Here are several receipts that
were made for just these kind** of
changeable days:
PRUNE PUDDING— Press 2 pounds
ef cooked and pitted prunes through a
sieve; place in basin with water in which
they were cooked; add juice of 1 lemon
and cup of sugar: cook to a marmalaOe,
then add 1 tablespoon gelatine . softened
in a little v/ater. Wet 2 tablespoons
cornstarch with 2 tablespoons cold water,
then add 1 cup boiling milk, half cup
sugar, one-quarter teaspoon almond ex
tract; boil for live minutes; then add stif
fly beaten whites of S eggs; dip al
monds cut as Illustrated in eg? and press
in a lard pail. Pour half of prunes in;
cool; then pour in part of cornstarch
cream; then the remainder of the prunes,
adding cornstarch last Set in cool place
until chilled; unmold; wreath with halved
prunes and blanched almonds.
CARAMEL CUPS— Melt 2 cups sugar
in saucepan without water until it turns
a deep brown, stirring constantly and
watch that it does not scorch; put a tea
spoonful in individual custard cups; let
it set. Then fill cups with a rich custard
made of 1 pint milk, 6 eggs, half cup
sugar, half teaspoon vanilla; set in a pan
In which the hot water comes thres-quar
ters up to top cf cups; set in hot oven
until custard is done; remove from oven;
cover with the rest ofy caramel; set on ice
for three hours, unmold and garnish with
bits of French fruit.
MACAROXL AMERICAN STYLE
PI unge one-half package macaroni in a
deep kettle of boiling water and simmer
fifteen minutes; then drain. Add 2
pounds cf canned tomatoes' to stew pan,
to which add 1 sliced onion, handful
shredded parsley, handful chopped celery,
1 teaspoon salt and dash of paprika pep
per; add the tomatoes " and stew until
perfectly tender;* place in a deep dish
with 1 tablespoon butter. Dip nicely
toasted slices of bread into melted cheese;
garnish the dish and serve immediately.
LOESTER SALAD— Pick contents of
one canned lobster into flakes; add 1 cup
of tender celery hearts cut into dice; heap
on a dish;" mask with mayonnaise tint
ed scarlet with lobster coral, and garnish
with quartered limes, pickled, mush jooms
' cut Into stars and crescents and lobster
claws and fans. Chill before servins.
/ALMOND PUDDING— Place 1 can of
peach syrup in a kettle. When hot add
juice of 1 lemon, sweaten to taste and add
• half-" cup -blanched -almonds mashed flna
and 2 tablespoons granulated- gelatine dis
solved in a little cold water. Pour in a
fancy mold line as illustrated with An
gelica and blanched almonds: chill on lc«
until firm, unmold and serve with plain
cream.
ASPARAGUS WITH POLKA-DOT
SAUCE— Place contents of 1 can aspara
gus," which has been heated in boilinj
water, on a hot plate*. Prepare a sauca
by. mixing: 2 level tablespoons, of flour with
1 of. butter and stir Into 1 pint boiling
milk; add. half teaspoon salt, quarter of
pepper; boil until creamy, then add 1
. . beaten egg and 1 teaspoon lemon juice.
Pour over vegetable and dot with capers.
VENISON STEAK WITH MUSH
ROOMS—Brush a steak with pepper, salt
and' melted butter, broil over hot 'coals
for about eight minutes; place on a hot
dish on which has bean placed four spoon
fuls of melted currant jelly and a pinch
of mustard; garnish with mushrooms
simmered in butter until tender.
LEMON CREAM PIE— Place 2 cuds of
boiling water in basin, add juice of 2
lemons, half cup sugar and a pinch ot
salt. When boiling: stir in 2 tablespoons
cornstarch wet with 2 tablespoons water;
stir until thick and transparent; remove
from fire and beat in yolks of 4 eggs;
•when cool fill baked pie shell. Then beat
whites until almost stiff; add 4 level ta
blespoons sugar and beat stiff; spread on
pie and brown in cool oven. V. ' ":
CHESTNUT CREAM— Boll 1 pound
chestnuts . till tender; shell and blanch,
press through a sieve; cook 1 quart milk,
yolks of 3 ej?ss. 1 cup susar, halt tea
spoon salt until custard coats spoon; then
add chestnut pulp. 1 teaspoon vanilla and
1 tablespoon of sherry. Cool and f reeza
as for icecream. Serve as illustrated with
« boiled chestnut on top.
CALVES' HEARTS A LA MODE— Soak
the hearts in salted water for 1 hour;
drain 'and cook in boiling water for i
hour; cool; with a skewer punch holes
large enough to admit strips of parboiled
turnips, salt pork and potatoes; place in
a pan with a little water; bake until ten
der; bast© often with salted water, to
¦which is added melted butter and pepper;
pass a thickened gravy when serving.
¦ -- ¦ . •• • /¦ --'r. ¦¦¦%-. --^-: ¦-¦;.= .
8
ENTREES AND
DESSERTS