The People's Home Library 1910

What to Do and How to do it

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How Clothes are Cleaned b those who make it a Business
In cleaning establishments, silks and woollen clothes are immersed in gasoline and dipped up and down, and the especially soiled parts are rubbed with ivory soap. They are then rinsed in clean gasoline. The odor is removed by shaking for 15 or 20 minutes or by hanging on a line where there is a good breeze. Don't use gasoline near a light or a stove.

To Clean Straw Hats

First sponge the hat with a mixure of 2 1/2 drachms sodium hyposulphite, 1 drachm glycerine, 2 1/2 drachms alcohol, 2 1/4 ounces of water; then hang hat in the cellar or other moist room for 24 hours; then apply a solution of 1/2 drachm citric acid, 2 1/2 drachms alcohol, 3 ounces of water and again hang in a moist room for 24 hours. The hat should then be gone over with a flatiron that is not too hot.

How to find the Number of common bricks in a Wall or Building

Multiply together the length, height, and thickness in feet and multiply this result by 20 and you have the number of common bricks in the wall. Find the number in each wall and add these together and you will have the number of bricks in the building.

To Find the Number of Gallons in a Barrel or Cask

Add the greatest and the smallest diameters in inches together and divide by 2 and this will be the average diameter. Multiply this number by itself, then by the length of the barrel in inches and then by 34 and cut off the four right handed figures. This is approximately the number of gallons.

To Make Axel Grease for Wagon Wheels

One pound tallow, 1/4 pound black lead, 1/4 pound castor oil. Melt the tallow; add the other ingredients and rub all together until cold and well mixed.

To Measure Hay

15 to 18 cubic yard of hay well settled in mows or stacks make a ton; 20 to 25 cubic yards of hay make a ton when loaded on a wagon from mow or stack. 25 cubic yards of dry clover make a ton. To find the number of tons in a mow, multiply the length width and height in yards and divide by 15 if well settled or by 18 if not so well settled.

To Keep all Kinds of Herbs

Just before or while the herbs are in blossom gather them on a dry day, tie in bundles and hang up from the roof beams with the blossums downward. When they are perfectly dry, those that are to be used as medicine should be wrapped in paper and kept from the air while those that are to be used in cooking should have the leaves picked off, pounded, sifted fine and corked tightly in bottles.

To Kill Carpet Bugs

Put one tablespoonful of corrosive sublimate into a quart of hot water and saturate the floors and cracks in the walls. If the carpet is to be sponged, use a weaker solution. It will be found a sure treatment.

To Prevent Rusting of Cutlery

After washing, wipe dry, wrap each piece in coarse brown paper.

To Clean Wallpaper

Blow the dust off the wall with a bellows and then beginning at the top of he room, go all over the paper, rubbing it with downard strokes with pieces of stale bread. Or die about two quarts of wheat bran in a flannel and go over the paper with that. Or dry corn meal may be used instead of bread. Grease spots may be removed by laying a blotter over the spots then holding a hot flatiron on the blotter.

*Peoples Home Recipe Book page 205 - 207

Cakes

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Afternoon Marguerites

3 whites of eggs
1 cup of sugar
1/2 cup of water
1/2 teaspoonful vanilla
1 cup chopped nut meats
Unsalted wafers
Raspberry Jam

Utensils needed
Stew Pan
spatula
Flat egg Beater
Dripping pan

Directions

spread the wafers thickly with raspberry jam. Make a boiled icing of the eggs, sugar and water. Flavor and add nuts. Spread thickly over the jam and bake in a very moderate oven until a delicate brown.

Boiled Icing

Into the stew pan put the sugar and water, place over the fire and stir until dissolved. Boil it until it will spin a thread between the thumb and forefinger. Have ready the well-beaten egg whites and pour this hot syrup slowly over them, beating all the while and so continue until cold. Add vanilla and beat well again and it is ready to use.

Sunshine Cake

7 whites of eggs
5 yolks of eggs
1 cup flour
1 1/4 cups granulated sugar
1/2 teaspoonful cream of tartar
1 teaspoonfull flavouring (vanilla, almond, or lemon or other extract as you prefer)

Utensils

Two Bowls
Egg Beater
Measuring Cup
Measuring spoon
Baking pan

Directions

Have all the material ready. Measure and sift the flour several times. Do the same with the sugar. Separate the eggs, putting whites in one bowl and yolks into another; beat yolks til light. Beat whites until foamy, add cream of tartar and continue to beat whites until very stiff. Cut and fold in the sugar and add the yolks and flavouring; now fold in the flour and pour into and angel cake pan and bake in a moderate oven 45 to 50 minutes

Lady Baltimore Cake

3 cups sugar
3 cups flour
2/3 cup butter
1/2 cup rich milk
5 eggs
2 teaspoonfuls cream of tartar
1 teaspoonful soda
Filling:
1 cup raisens
1 cup citron
1 small coconut grated
1/4 pound blanched almonds
Boiled Icing (see instructions that are with the Afternoon Marquerites recipe)

Utensils
Measuring cup
Egg beater
Measuring Spoon
Mixing bowl
Wooden spoon
Flour sifter
Four layer cake pans

Cream the butter and gradually add half the sugar, beating the remaining sugar into the yolks of the eggs. Sift the cream of tartar and soda twice through the flour sifter and gradually add this, alternating with the milk. Cut and fold in the whites of the eggs beaten stiff. Divide this mixture and flavour half with rose extract or water and half with vanilla, lemon or almond extract. Bake in 4 layers, two of rose two of the other flavour in a moderate oven for about 1 half hour, testing carefully for doneness. It is best to bake these when the kitchen is warm so that the shock cooler air does not cause the cakes to fall.

Make the boiled icing as instructed above and beat into it all of the ingredients listed under Filling. Blanch almonds by allowing them to sit in cold water for at least 3 hours and removing the skins then putting them into a warm oven to let them dry before you begin this cake.

When the cakes are cool spread the mixture between the layers alternating the flavoured layers. When the layers are stacked, sprinkle icing over the top with the almonds stuck in endwise.

This is a genuine southern recipe but is not so considered if the top is frosted as is sometimes done.

*Mrs. Kirks Cooking Recipes supplemental set by Mrs Alice Gitchell 1908

Breaking Training and Handling Horses (including their feeding and care)

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Breaking and Training - The most successful horse breakers and trainers are level-headed, good-natured and thoughtful men and they make a study of every particular cold or horse that comes under their care for instruction. They believe in subduing the animal by kindness rather than by force; they also know it is important to teach certain lessons first, also to get on good terms with the animal.

The First Lesson - In order that the work may be accomplished easily a colt should be halter broke when it is a few days old, or not allowed to go longer than two or three weeks. Put a halter on the colt and lead the mare and the colt with her. Lead the colt short distances to and from the mare and also in a circle within her view. Teach him the word to stop and start, lift up his feet, open his mouth, avoid frightening him, don't use the whip as it is unnecessary. Handle him often enough so that he will not forget his lessons or aquaintence with you. When halter breaking him, teach him to stand tied and be sure to use a halter he cannot break, for if he learns the habit of breaking loose he soon becomes a halter puller. It is not a bad plan to tie the halter strap to the collar of his mother's harness; this teaches him to walk with her and also to start and to stop when the words are spoken to her. The older and stronger a colt is when you attempt to halter break him, the more force must be used; besides it takes more time and he is more likely to get hurt.

Bitting a Colt - This is one of the most important parts of his education, for if he is bitted properly he will drive kindly all his life; therefore plenty of time should be given to this part of his education. A bridle with a smooth bar or snaffle bit should be placed in his mouth, not too high up, and should be left on him several hours a day before he is reined up. As soon as he does not fight the bit it will do to drive him with a harness and teach him to be guided by the lines. After he has become accustomed to this sort of work, hit him to a break cart and be sure to put on a kicking strap. The harness and cart should be strong enough so that it will not break if he plunges or stumbles or attempts to run away. A hopple on one foot with a rope attached to it, held in the hand of an assistant, will prevent his running away. The length of time it takes to teach him to drive kindly in harness depends very much upon how thorough his previous training has been, but if he is nicely bitted and obeys the word it will not take more than a few days. The colt should be driven slowly several miles every day until he is thoroughly broken. It is always a mistake to commence the education of a cold and then not continue it daily until completed.

*The Peoples Home Stock Book - W.C Fair V.S. (President of the Society for the Prevention o Cruelty to Animals, Cleveland Ohio) page 3 - (photos by W.C Fair, especially for this book)

Herbal Remedies - including valuable Indian Remedies

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Balsam Fir (Terebinthina Canadenais)

Action - Stimulant, Diuretic, Anthelmintic, Laxative, Antiseptic

Uses - Typhoid fever, Capillary Bronchitis, Liniments

This tree is found in the U.S. and Canada. From this tree are obtained resin and turpentine, the usues of which are commonly known. The chief supply comes from the Carolinas. Turpentine is sometimes given internally for Typhoid Fever and Capillarry Bronchitis. It is an effective stimulant and disinfectant. It is given in the form of emulsion and the dose if from 10 drops to 2 teaspoonfuls. The too liberal use of turpentine affects the kidneys.

Basswood (Linden Tree, Lime Tree, Tilla Tree)

Uses - Vertigo, Headache, Spasmodic Cough, Epilepsy.

This a very large and beautiful forest tree with broad leaves and yellowish-white flowers. The wood is soft and white and when dry floats on the water like cork. Poultices are made from the leaves and bark and tea is made of the flowers for headache, vertigo, spasmodic coughs and epilepsy and other complaints. The tea should be used in doses according to its effects.

Beech - (Red Beech - Fagus Ferruginea)

Uses - Incontinence, Diabetes, Ulcers, Skin Diseases, Dyspeptic Troubles. From the bark of this tree a decoction may be made for use in cases of incontinence of urine in chidren at night and for diabetes. A decoction made from the leaves is valuable in the treatment of skin diseases, ostinate ulcers and dyspeptic trouble which are accompanied with low spirits, weakness and headaches.

Blue Violet (viola cucullata)

Uses - Sore Throat, Constipation, Coughs, Eruptive Diseases
This plant is well known, having blossoms of a blue-violet color and a root about an inch long. Grows on rich moist lands. A decoction made of this plant is valuable in the treatment of eruptive diseases of children and a syrup made of the petals is excellent for sore throat, cough and constipation in children.

Butternut (White Walnut - Juglans Cineria)

Uses - Constipation.

This tree is common in the U.S. An extract should be made of the inner bark which shold be procured in May or June. The dose is from 15 to 30 grains. It is an effective cathartic and acts without causing heat or irritation and is not so likely to leave the bowels costive and many other cathartics.

Blackberry -- Red Raspberry -- Dewberry

Uses - Dysentery, Diarrhea, Cholera Infantum, Bleeding from Stomach and Bowels, Gleet, Leucorrhea, Fallen Bowel, Fallen Womb.

The leaves and the bark of the root are the parts used. Boil the bark in milk and it is good for dysentry when taken freely. Or a very valuable peparation for dysentry is to take 2 pounds of bruised unripe blackberries and simmer them with 1 pound of sugar and 1/2 pint of brandy. This should be strained and bottled. Syrup of blackberry is also very good for dysentry. This is a tonic and is strongy astringent A decoction of tea made of the bark of blackberry and dewberry is good for use in diarrhea, dysentry, cholera infantum, relaxed condition of the bowels in children and slow bleeding from the stomach and bowels. Decoction of raspberry is good as an injection for Gonorrhea, gleet leucorrhea and falling of the bowel or womb.

The Peoples Home Medical Book - Herb Department - Pages 210 to 214

Our Boys and Girls

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How to properly bring up our boys and girls is a great question. A great deal of time and thought has been given to this question not only by parents but by officials who have to do with making and enforcing the laws.

The training the child receives has much to do with its permanent moral character in later life. Curfew laws are passed in some towns and cities. If parents kept their boys in at night such laws would be unnecessary. In almost any group of boys there are some who have knowledge of things that they impart to others in an improper way. Vulgar and immoral language is used and evil practices are taught to others. Many parents would be much surprised to know how much masturbation is practiced among both boys and girls. As they grow older the promiscuous mingling of the sexes gives opportunity for sexual relations and all physicians know that this often occures even before puberty. I know of one case where a boy of but seven years of age contracted a loathsome venereal disease from a girl of seventeen. Parents should know these things. There is much harm done by concealing the truth about these matters.

In many cases our schools are at fault here for our boys and girls mingle promiscuously with children coming from all kinds of homes. This is perhaps as it should be but they should be watched over carefully or they will learn habits that are unnatural and immoral. Juvenile courts are being established and the judges state that these immoral practices are not confined to the poorer classes. Judge Lindsay of Denver has made a great fight against impurity and there are other judges who are now working zealously in the same direction. It is time for parent to wake up to the danger that threatens their boys and girls. Parents are not blameless. Business and society cause them to neglect their children and they are often entirely brought up by servants. No one will do for your children what you fail to do yourself. Too many children and especially boys, grow up making light of virtue. Not only this but masterbation is practiced to an extent almost beyond belief.

This is an unnatural practice and children should be instructed as to the awful effects upon both the mind and body. This habit is taught them by older boys and girls but they are not instructed as to its ruining effects. Parents should not only warn these children against these practices but they should instruct them as to the effects and why they are harmful. Children are sure to learn about these things by they only learn part of the truth and it is well know that "a little learning is a dangerous thing". Is it not better that children learn about these things at home in a proper way?

Children often learn to masturbate involuntarily. The habit is sometimes learned by rubbing the itching privates. Often they are not kept clean and the filth produces intense itching. See that the private parts of the children of both sexes are kept as clean as other parts of the body. Whenever the child is seen doing this the chances are that they are unclean. Do not let the child become an involuntary masturbator through your neglect.

Parents should teach their children about themselves. Do not let them grow up in ignorance of what their re-productive organs are intended for and of the evil effects of their misuse. Before the first change comes to a girl and she begins to change in form, tell her what she may expect and what it means. Tell her about the "flow" and what the sexual relations means and how babies come. They will find it out in some way and often to their lasting disgrace. Do not let your children go astray through lack of instruction, that you might have given them. Parents should treat their boys and irls in such a way that they will take them into their confidence in all things. Tell the little ones why they should not associate with immoral boys and girls, and when the crisis comes that changes them into men and women tell them what it means and what care they should take of themselves. To my mind it is criminal for parents to bring up their children without some knowledge of themselves.

* from The Peoples Home Medical Book - T.J. Ritter M.D 1910 - Cleveland, Ohio pages 383 - 384

Soups -- Including Soup Stocks, Bouillon and Broths

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"Let onion atoms lurk within the bowl,
And half suspected animate the whole."

Always use cold water in making soups as the juices of the meat are thus estracted, while if the meat is put into hot water, the outer part is quickly seared and the juices trapped within. Use a quart of water to a pound of meat and allow a quart of soup for three to four persons. It is very necessary that the soup be throughly skimmed and all grease should be removed. Long and slow simmering is necessary to get all the strength from the meat.

There are two kinds of soup or stock - white and brown. The white is made from either veal or fowls while the brown is made from beef.

In making vegetable soups cook the vegetables separately and add t the soup just before taking from the fire. Celery see will be found an excellent substitute for celery stalk. The best herbs for seasoning soups are sage, mint, tarragon, sweet marjoram, thyme, sweet basil, bay leaf, parsley, cloves, mace, celery and onion.

Scorched flour or burnt sugar are used to color soups. Season lightly at first for more may be added if desired. Never put soups or gravies in a tin or copper pot and it is best to use a wooden spoon to stir and serve.

1. Asparagus Soup

Take a can of asparagus, 1 pint of cream or milk, 1 pint of white stock, 1 tablespoon of chopped onion, 2 tablespoons of butter, 2 tablespoons of flour, 1 teaspoon of sugar and a quarter teaspoon of black pepper and a 1/2 teaspoon of salt. Cut off and lay aside the heads of asparagus, cut stalks into short pieces and put them on to boil in a stew pan with stock (see #8). Put onion and butter in a small fry pan and cook slowly for 10 minutes, then add flour; stir until mixture is smooth and frothy but not brown. Add this, together with the sugar, pepper and salt, to the stock and asparagus and simmer for 15 minutes; then rub the soup through a sieve and return it to the stew pan. Add cream and asparagus heads and after boiling up once, serve without delay. In case fresh asparagus is substituted for canned, use two bunches and cook them in the stock or water for 20 minutes. Remove the heads for later use and proceed with the cooking the same as when canned asparagus is used.

2. Bean Soup

Boil 1 quart of beans until soft, rub through a sieve to remove the hulls. Return soup to the fire, season well with pepper and salt and add a few spoonfuls of cream. Serve with small squares of toast. Some prefer cornbread with with bean soup. If desired a small piece of bacon may be boiled with the beans as it adds richness and flavor to the soup.

3. Potato Soup

One quart of milk with a small onion scalded in it. 1 pint mashed potatoes, 1 heaping tablespoon of flour and as much butter as you like; pepper and salt to taste.

4. Tomato Soup

Heat, then mash fine 1 pint of tomatoes; add 1/2 teaspoon baking soda. Pour in 1 pint stock or water. Season with salt, pepper, butter and a little sugar. Just before serving add rolled crackers.

5. Noodles for Soup

One pint of flour, 1 teaspoon of baking powder, pinch of salt, and as much water as 1 egg shell with hold. Roll thin, cut into narrow strips dry them and boil in the soup for 10 minutes.

6. Tomato Bisque

1 quart milk, 1 quart tomatoes, 1 tablespoonful of butter, 1 teaspoonful of baking soda, 1 tablespoonful of flour, pepper and salt. Cook and strain the tomatoes. Place the butter in a pan, when hot rub in the flower then add the milk slowly When ready to serve add soda to tomatoes then the thickened milk. Serve with whipped cream. A stick of celery boiled with the tomatoes improves the flavor.

7. Celery Soup

1 head of celery, 1 pint of milk, 1 pint of water, 1 tablespoon of rice, 1 tablespoon of butter, 1 tablespoon of flour, 1 tablespoon of chopped onion, pepper and salt. Cut the celery into 1/2 inch pieces and put into a pint of boiling salted water and cook until very soft. Mash the celery in the water in which it was cooked. Cook the onions in the milk in a double boiler ten minutes and add it to the celery. Rub all through a sieve and put it on to boil again. Cook the butter and flour together in a small pan until smooth but not brown and stir into boiling soup. Add pepper and salt to taste and boil 5 minutes and strain into a soup tureen. Serve very hot.

8. Soup Stock

Five and a half quarts of cold water. 1 shin of beef, 1 1/2 tablespoonfuls of salt, 1 whole onion with several whole cloves stuck in it, 1 carrot, 1 sprig of parsley, 1 stalk of celery, or 1/2 teaspoonful of celery seed, 1 small turnip. Pour water on the meat in the pot add pepper and salt. Place on the back of the stove to heat through slowly; in about 30 minutes, put over a hot fire and when it begins to steam, skim and cover closely. Put over a medium fire and allow to simmer for 3 or 4 hours; add vegetables and allow it to simmer (not boil) for one more hour longer, then take from the fire and strain, removing all the meat and vegetable which may then be used for the dog's breakfast; when cold take grease from the top and it is ready for use.

9. Bisque of Oysters

One pint of oysters, 1 pine of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, yolk of one egg, pepper and salt to taste. Drain the oysters, adding to the liquor enough cold water to make one cup of liquid. Chop half the oysters fine. Bring the liquor to a boil, skim and add the chopped oysters and simmer 10 minutes. Scald the milk, rub the flour and butter together til smooth, add the milk and stir until it thickens. Add the whole oysters to the liquor and as soon as their edges curl; remove all from the fire; add the beaten egg yold to the milk and take at once from the fire and mix with the oysters and their liquor. Season and serve at once.

10. Vegetable Soup

Make nice stock with a soup bone, 6 potatoes, cut in a small dice, 1/2 head of cabbage, 2 onions cut fine, 2 celery stalks cut fine, 1/2 cup rice, 3 tomatoes or 1 pint of stewed or canned tomatoes. Heat to boiling, season to taste, serve immediately.

11. White Soup

Boil 2 quarts of meat broth; beat 3 eggs well; 2 cups mik, 2 spoonfuls of flour; pour these gradually through a sieve into the boiling broth, salt and pepper to taste. Serve at once.

12. Clam Soup

Chop fine the required number of clams, then cook in a little water with butter pepper and salt; when almost done, put in milk or cream with the soup enough for 4 persons and just before serving put in 1 cup of rolled crackers Serve Hot.

13. Split Pea Soup

Take 2 pounds of split peas, wash and put into a pot with 2 quarts of water and boil for one hour; drain off the water and add 4 quarts of good strong stock, a ham bone and 1 onion and 1 carrot chopped together. Let all simmer together for 3 or 4 hours, put through a sieve, season to taste and serve with toasted bread

14. Bouillion

Chop 1 pound of beef from the round into very small pieces and cover with a pint of cold water; add a sprig of parsley and a stalk of celery. Stir with a wooden spoon over a medium fire until the meat turns almost white. Let it stand away from the fire for 30 minutes. Place it over the ire and bring quicly to the boiling point; add 1 teaspoonful of salt and a little pepper. Strain through a cloth, color with caramel and it is ready to serve.

15. Beef Broth

One pound lean beef, minced; 1 quart of cold water; 2 tablespoonfuls of rice; boil 1 hour, strain and add salt and pepper to taste.

*Page 142 -143 Peoples Home Recipe Book

The Nurse's Table of Symptoms - part 1

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Color of Skin -

Yellow - generally means jaundice

Sallow Yellow - when patien is haggard and emaciated means some malignant disease like cancer

Waxy Pale Skin - with swelling under eyes indicates Bright's disease

Whiteness - indicates anemia, poor quality of blood

Greenish White - shows chlorosis which is commonly called green disease

Purplish - cyanosis or a misture of pure and impure blood, blood not properly purified.

Bronze - Addison's disease

Hectic or Red cheeks - means tuberculosis constitution

Bluish or Inky Lips and tongue - Addison's disease.

Tongue

Strawberry tongue - Scarlet fever, at first looks like a unripe then a ripe strawberry.

Yellowish Brown - Liver trouble

Dry, Red, Dark and Cracked and Teeth covered with a coating -- generally means typhoid fever

Coated on Back Part - dyspepsia and constipation

Cracked and Red - last stages of peritonitis

Rashes

Scarlet color - Scarlet fever

Blotchy and Muddy - Measles

Scattered raised spots with whitish pimples - Chicken Pox

Spots containing water and pus -- Small pox

Spitting

Glairy Mucus - catarrh

Dark Blood spitting or vomiting - hemorrhage or bleeding from the stomach

Frothy red blood, spitting or vomit, hemorrhage or bleeding from the lungs or lower bronchial tubes

Vomiting

Yellow or Green - usually shows bile

resembles coffee grounds - malignant growth, probably cancer of the stomach

feces - vomiting of upper bowel, probably caused by an obstruction of the bowel

projectile vomiting - usually means meningitis

Dark acid brown - peritonitis

Bloating

Of Stomach - indigestion

Under eyes - kidney trouble

Of face - kidney trouble, heart trouble

Of Abdomen - cirrhoisis or hardening of the liver or possible ovarian tumor

Of legs and feet - Kidney trouble, often from pressure on the veins

Fever

shows rise in temperature. Found in inflammatory diseases such as tonsilitis, gastritis, appendicitis, also in infectious diseases such as diphtheria, scarlet fever, typhoid fever, also in acute rheumatism, pleurisy, pneumoia and nephritis.

* the Peoples Home Medical Book -- page 2

** remember these descriptions are from 1910 and should not be taken literally! Consult a modern day physician before imagining the worst!!

*** this subject to be continued

Qualities of a Good Nurse

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The nurse is now an important factor in the treatment of diseases. Nurses are born, not made. Some people can never become nurses. A good nurse is a combination of many qualities. She needs to be healthy, clean, strong, pleasant, tactful, obedient, cheerful and in love with her work. She should not be given to gossip and should have a great big heart filled with good things. She needs to know enough to follow the doctor's directions and also able to meet emergencies when the doctor is not present and cannot be reached. She should know something of the symptoms of disease and to aid in this we herewith present a table of symptoms that we beieve will be found valuable in every home.

* Nursing Department -- The Peoples Home Medical Book (Book 1 of the Peoples Home Library) Page 1

Light Breads

2011-11-12T15:13:00.001-08:00

"Oh, weary mothers mixing dough,
Don't you wish that food would grow?
Your lips would smile, I know to see
A cookie bush or a pancake tree."

1. Rolls --- Scald 1 pint of sweet milk and stir into it a lump of butter, the size of an egg and 1/2 cup of sugar; when cool stir into this two quarts of flour a small cup of of good yeast and 1 teaspoonful of salt, and set to rise overnight, or until it is very light; then knead and let rise again; cut the rolls 1/2 inch thick; shape round; spread over each a little melted butter and double over so the roll is a half circle. Place close in the pan; let rise again until very light and bake.

2. Parker House Rolls --- Scald 1 pint of milk and when lukewarm put in a 1/2 cup of butter or lard, 1/2 cup sugar and 1 1/2 teaspoonfuls of salt. When cool thicken as bread sponge and put in 3/4 of a cake of yeast Let rise overnight; then mix but do nomt make as thich as a bread dough; let rise again; knead and roll in sheets; cut with biscuit cutter; butter the surface and fold; let rise and bake.

3. Astor House Rolls --- One pint of sweet milk boiled and while still warm put in a lump of butter the size of an egg; a little salt, two tablespoonfulls of sugar and 1/2 cake of compressed yeast; when light mold 13 minutes and let rise again, roll out and cut into round cakes spread each half with butter and fold over on the other half; put into pans and when light bake in a quick oven.

4. Cinnamon Roll --- Take a small loaf of light bread dough, 1 tablespoonful of lard, sweeten, roll thin, spread with butter sprinkle with sugar and cinnamon and roll up in half; when light, glaze with beaten egg. Bake in a moderate oven.

5. French Rolls --- Rub 2 ounces of butter and the well-beaten whites of three eggs into one pound of flour; add a tablespoonful of good yeast, a little salt and enough mild to make a stiff dough; cover and set in a warm place till light; cut into rolls and dip the edges into melted butter to keep them from sticking. Bake in a quick oven.

page 111 - the People's Home Recipe Book.

The BOOK is back!

2011-11-12T15:12:00.001-08:00

After almost a year, I have the People Home Library back in my hands and I am going to resume posting exerpts from the Book...

Temporarily Suspended

2010-12-14T13:18:00.000-08:00

I still plan to continue this blog, but the book that I am working from is having its cover and binding repaired... I shoulda explained that Long Ago, and I am not exactly sure when I will have the book back in order to post entries...

Nursing and Feeding

2009-11-23T05:14:00.000-08:00

Why Should a Mother Nurse Her Baby?

Because it is the law of nature and nature has provided for it. The mother's milk is the only ideal food. Babies that are nursed resist disease better and are healthier in every respect. Nursing will also be an aid to the mother; it will reduce the womb to normal size, keep it so and render her less liable to pelvic congestion and disease of the Womb.

Should a Nursing Mother drink tea or coffee?

Not as a rule; if she does it should be in moderation. Tea and coffee are constipating and also very likely to make the mother nervous. The mother should remember that anything that injures her will injure her baby. Cross, colicky, restless, sleepless children generally have mothers who digestion is poor, whose bowels do not act properly and who are restless and nervous themselves.

Are there any Diseases that Prohibit the Mother nursing?

Yes; cancer, inflammatory rheumatism, scarlet fever, puerperal (childbed fever) typhoid fever Also any disease which causes a serious infection of the blood prohibits nursing.

Should a Nursing Mother eat Fruit and Vegetables?

She may eat freely of such articles that do not disturb her digestion, Even this rule has its exceptions. Some infants have very feeble digestive powers and a healthy mother must be very careful with such babies. Mothers whose babies are cross and colicky should avoid everything that is raw and sour and large quantities of cold drink. This includes sour fruit, raw or cooked; also pickles, tomatoes and cabbage. Mothers will also find that large indulgences in animal foods as meat, milk, and eggs is likely to make an infant colicky.

How Soon After Labor should the baby be put to the breast?

It depends upon the condition of the mother and the child. If the mother has had a hard labor she should have a good rest, especially if she is exhausted. She should nurse as soon as possible for nursing aids in contracting and keeping the womb contracted lessens danger of bleeding from the womb and promotes the secretion of milk. If the baby sleeps well and only awakens when the diaper is changed and then falls asleep again it is not necessary for it to nurse. If however the baby cries, is uneasy, and refuses to be quieted, we may, six hours after delievery put it to the breast. If anything is needed befor six hours, give the baby a little weak, warm sugar water.

What first secretion first appears in the breast and what is its use?

Colostrum. It tends to regulate the bowels and put the stomach in order for the digestion of the mother's milk.

How soon Do the breasts secrete good milk?

Usually on the third day good milk fills the breasts.

How Herbs are Made into Medicines

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Teas or Infusions - These are made by pouring boiling water on the plant or bark and allowing it to steep for a short time until the water cools, after which the liquid is strained. Sometimes cold water is used. Infusions are made by steeping the tea. The infusion is generaly better than the decoction as boiling destroys the virtue of some herbs. Usually from 1 to 4 ounces of the herb should be used to a pint of boiling water.

Decoctions - A decoction is a solution made by boiling the herb in water and straining while hot. Decoctions are made like boiling coffee.

Cerates - Cerates are ointments containing 30 parts of beeswax to 70 parts of lanolin or some other substance to make them harder for use. They are used for piles, etc. Cerates are used where you do not desire a quick desolving of the lanolin or other base.

Ointments - Ointments are made without beeswax and are softer than cerates andare good for local application. The base is vaseline or cosmoline. They are made with some kind of fatty substance like vaseline or lanoline. The medicine or herb is rubbed into the base. Ointments dissolve readily.

Extracts - Extracts are made by taking te soluble parts fro the plant, This done by allowing them to stand in water or alcohol. Extracts consist of the soluble parts of plants reduced to a semi solid condition by evaporation.

Fluid Extracts - These are made in the same way as solid extracts except they are not so completely evaporated.

Syrups - These are solutions of sugar in warter or sometimes in gummy substances. To make syrup of plants, add simple syrup to the infusion when hot and somewhat evaporated and then bottle while hot. In other words, first make a tea of the plant then add sugar.

Powders - Barks or dried herbs are finely broken up or pulverized.

Tinctures - Tinctures are solutions of the medical properties of herbs in alcohol or in mixtures of alcohol and water. Take the fresh or dried herb, chop and pound and to 1 ounce of the herb add 2 ounces of water and 2 ounces of alcohol. Allow the mixture to stand in a bottle for 8 to 10 days in a cool place. Then carefully strain and bottle for use.

Fomentations - These are plants applied locally infusion or decoctions. Put the herbs into a bag and steep and then wring the bag out of the liquid and apply hot. This will hold heat longer than cloths. Fomentations are bags of herbs wrung out of the hot herb tea and applied to the affected parts.

Liniments - These are made with oily substances often mixed with powerful herbs or drugs.

Suppositories - These are small masses made into a cone shape, The medicine is usually mixed with cocoa butter and they are designed for use in the rectum or vagina.

Uses of Some Simple Home Remedies

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Uses of Salt:
1. Neuralgia, Toothache, Earache: a bag of warm salt applied to the affected parts is very soothin in affections of this kind.

2. Hemorrhage, or bleeding from Stomach or Lungs - in case of bleeding from stomach or lungs eat two teaspoonfuls of dry salt or drink strong salt water. Many physicians use this treatment and it has saved many lives when a doctor was not at hand.

3. Croup - Give a teaspoonful of salt mixed with a teaspoonful of honey or molassas, if the baby has croup, it is a safe and reliable remedy.

4. Diarrhea and Dysentery - Salt disolved in vinegar and warm water often checks diarrhea and dysentery.

5. Cholera Morbus - for cholera morbus use salt the same as for diarrhea above, except that a teaspoonful of strong pepper should be added.

6. Dyspepsia and Stomach Troubles - Salt water often proves an effective remedy for stomach troubles. Take a half teaspoonful in cold water before breakfast.

7. Colic - A teaspoonful of salt dissolved in a half cup of cold water is a speedy remedy for colic.

8. Bath - Salt added to the bath is a cleanser and it also beauifies and strengthens.

9. Tooth Wash - Salt will remove tartar from the teeth. Mixed with equal parts of soda, it makes good tooth powder.

10. Mouth Wash - A strong solution of salt and water is excellent for hardening sensitive gums.

11. Sprains or Swellings - Sprains may be relieved and swellings reduced by bathing freely with warm salt water.

12. Antidote - taken moderately, salt is an antidote for alcoholic poisoning.

13. Hair tonic - Salt water is an excellent hair tonic.

14. Worms - Injections of salt water are excellent for removing pin or seat worms.

15. Catarrh - Salt water snuffed up the nose several times a day is a simple rememdy but one of the best for catarrh.

16. Eye Wash - Sore and inflamed eyes may be cured and strengthened by frequently bathing them with salt water. Try it.

17. Ague - in some cases salt has been used successfully in the treatment of ague. It is used in half ounce doses.

18. Hives - Add an ounce of salt to each 15 gallons of water used in the bath and you will obtain relief from the itching of hives.

19. Heartburn - Frequently allow a few grains of salt to dissolve in the mouth and you will obtain relief from heartburn.

20. Sore Throat - Frequently gargle with salt water. Often nothing else is needed.

Peoples Home Medical Book, 1910 page 438

A Hand Written Remedy

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At the end of the "medical section" is a handwitten remedy by a previous owner of the book.

"People's Home Remedy for Whiskers: Symptoms - most women do not have whiskers. Most men do. They are prickly hairs on the face.
Treatment: Shave.

Poisons--Symptoms, Antidotes and Emergency Remedies

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What to do in case of Poisoning:

Give the antidote at once and then give the emetic if one is needed. If for any reason the emetic cannot be given until sometime after the poson has been taken, it should not be given at all for the poison will then have had time to be absorbed in the system and emetic would then do no good but on the other hand would do injury by weakening the patient. n case of poisoning act quickly for there is no time to loose.

What not to do in case of Poisoning:

Do not get excited. Do not loose time. Do no cause vomiting or use the stomache pump if the poisoning is due to some corrosive acid.

Acid or Corrosive Poisoning:

The mineral acids, destroy the walls of the gullet and stomach. They do not cause death as a result of ther being absorbed into the system, but as a result of their destruction of the structures with which they come into contact. Some of them, however, produce many dangerous changes in the general system. Some, like carbolic acid, destroy life by paralyzing the nervous system and particularly the nerves of the heart.

The first drink to give in corrosive poisoning like poisoning from carbolic acid, corrosive sublimate or any of the mineral acids, is something mucilaginous of a soothing nature. Whites of eggs, milk, flax seed tea, slippery elm water, etc. are mucilaginous drinks. The stomach pump is dangerous when the poisoning is due to a corrosive poison as forcing the tube into the stomach might increase the local danger of puncturing the gullet or stomach. This refers to poisoning from carbolic acid, nitric acid, hydrochloric or muriatic acid, sulphuric acid, acetic acid, etc.

Neither should the pump be used fter poisoning by strong alkalies as they also injure the mucous membrane of the gullet and stomach and the tube might do further injury. Emetics whould also increase the damage done. Acid poisons are neutralized or overcome by alkalies. Soda, magnesia, chalk and soap are alkaies. Poisoning by alkalies can be somewhat overcome by giving vegetable acids. Lemon juice and vinegar are vegetable acids. Water can also be useful when given in large quantities.

Antidotes You Should Always Keep on Hand: Antidotes are medicines gien to counteract or overcome the effects of poisons. Besides soda, magnesia, chalk, eggs, flaxseed, milk, soap, lard, alum, justard, tea, lemons and vinegar, every family should keep on hand some sulphate of copper in two grain doses put up in powders. This is especially good for poisoning by matches or phosphorus. Tannin or tannic acid is another good thing to always have handy. It is usually given in one third teaspoonful doses. Jeaunels Solution is another good thing to keep handy for emergencies as it is good for a number of poisons. It is composed of 2 ounces of calcined magnesia, 1 ounce of animal charcoal and 20 ounces of water.

The People's Home Medical Book 1910 page 266

Suggestions and Rules as to the Care, Feeding and Raising of Hogs

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1. The pens should be warm but well ventilated at the top.
2. The floor of the pen should be covered with a foot of clay.
3. The feeding floor should be open to the sun but should have a good slope so as to carry of the rain.
4. The surrounding ground should slope away from the pen so as to carry off water and refuse.
5. The hogs should at all times have access to a stream of pure running water.
6. The stomach should be kept in good condition and not overloaded.
7. Hogs fed on corn should also have green food and sour slop may also be fed to advantage.
8. If the hogs are kept on clover they should not have slops but should have potatoes or turnips or other roots.
9. If the tongues are contracted and red the hogs should have some slops or should be turned on clover.
10. If the tongues are large, pale and flabby the hogs should have corn given them, and cooked roots given with soda in the feed.
11. Where the hogs are kept in clover and root vegetables cannot be given them, they should have plenty of soda and lime.
12. Keep their pens clean and free of lice and at once separate any sick ones from the rest of the herd.
13. See that they have plenty of charcoal, ashes, and salt.
14. In case of disease use disinfectants, freely.

Peoples Home Stock Book RC Barnum 1910 page 223

Puddings and Sauces

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Cup Pudding - For the batter use 2 eggs, 1 cup sugar, 1 1/2 cup of flour, 1/2 cup of milk, butter the size of a walnut, 2 teaspoonfuls of baking powder. Fill cups half full of berries or any kind of fresh fruit; place sufficient sugar over the fruit and a spoonful of batter over all, steam 30 minutes.

Orange Pudding - Peel 4 large oranges and take out all seeds and white. Cut in small pieces. After covering with sugar, let stand 2 hours; then take 1 pint milk, 2 tablespoonfuls of cornstarch, yolk of 1 egg, 1 cup sugar; cook in double boiler until thick; pour over oranges and stir all toether. Beat white of egg, add a small amount of sugar and cover pudding. Brown in oven.

Quick Apple Dumplings - Pare and cut into small pieces, 6 cooking apples; lay these in a deep baking dish or pan; sprinkle sugar over them. Make a batter o 3 cups of flour in which 2 teaspoonfuls of baking powder have been sifted and a pinch of salt; add enough water to make a very stiff batter, spread this over the apples and steam 30 minutes. To be eatened with sweet milk or cream.

Snow Pudding - Over 1/2 box of gelatine pour 1 pint of boiling water; add the juice of 1 lemon and 1 1/2 cups of sugar; when nearly cold stir in the whites of 2 eggs beaten to a stiff froth. Serve with boiled custard.

Fruit Roll - one egg, 1/2 cup sugar, 1 3/4 to 2 cups of milk. 1 teaspoonful of salt, 4 cups sifted flour 4 teaspoonfuls of baking powder, 1 cup cleaned currants or chopped raisins. Sift flour, salt, sugar and baking powder together; beat egg light and add to milk; flour the fruit and mix all together. Let stand 20 minutes and bake in a moderate oven 1 1/4 hour; cover with buttered paper if baked in an open pan. Butter the top with melted butter if in a covered pan. Be sure to cover close while standing so as to keep the flies out.

Bread Pudding - One pint grated bread crumbs, 1 quart of milk, 1 teaspoonful butter, 1 teacupful of sugar, 3 eggs, saving whites of 2 for frosting. While pudding is baking beat the two whites until very stiff; add 1/4 cup of sugar and spread on pudding as soon as it comes from the oven; then set in oven again to brown.

Fruit Juice Blanc Mange - Sweeten 1 cup of fruit juice to taste; then stir 1 tablespoonful of corn starch into a little of the juice and then into all. Boil until as thick as desired.

Raspberry Float - one pint red raspberries, 1 pint boiling water, 1 cup sugar, 4 level tablespoonfuls of cornstarch, 1 tablespoonful of lemon juice; put the sugar and cornstarch into a sauce pan, mix thoroughly, pour in boiling water and stir constantly over the fire until clear; remove, add lemon juice and berries and serve very cold with cream.

Fruit Puff Pudding - One pint flour, 2 teaspoonfuls of baking powder and 1 teaspoonful of salt, mix together well. Make into a soft batter with milk. Put into creased cups 1 spoonful of batter, then apples or other fruit and cover with another spoonful of batter. Steam 1/2 hour and serv with liquid sauces as follows: One cup sugar, 1/4 cup butter worked to a cram; put 1 1/2 cups water in a sauce pan; when it begin to boil thicken with flour ( mixed in cold water to a consistency of cream. Take from the fire and stir rapidly into the butter and sugar. Flavor with nutmeg or any desired flavouring - for a sour sauce use vinegar.

Prune Whip - Beat whites of 4 eggs stiff; add small cup of sugar, 1/2 teaspoonful vanila, 1/2 cup stewed prunes pitted and chopped fine. Put into buttered baking dish and bake 20 minutes in a moderate oven.

People's Home Recipe Book Mrs Alice Gitchell Kirk pages 174 - 175

Horse - Diseases of the Fetlock, Ankle and Foot

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Ring Bone - Ring bone is a ring of bony material extending around the pastern just above the hoof. It is the result of inflammation in the cancellated tissue of the bone. We have two kinds of ring-bone - high and low. The high ring bone affects the pastern joint, while the low kind very often involves the coffin joint. Sometimes there is a deposit of bony matter on the pastern, affecting no joint. This must be regarded as less serious than either of the other two. In some cases I have known the fetlock to become affected.

Causes: As in bone spavin the causes are predisposing or constitutional and exciting. The close inbreeding and the mating of sire or dam that suffers or has suffered from ring bone are very likely to produce off-spring that also suffer from this disease, especially if they are subjected to any of the exiting causes to which I shall refer. Hard work and fast driving, also any severe injury to the pastern or foot may produce ring bone. Improper shoeing is another very common cause. Horses with short, upright pasterns when driven fast on hard roads before they have fully matured are quite likely to suffer from ring bone.

Symptoms: It is well to keep in mind that a natural enlargement of the parts may readily be mistaken for a ring bone; consequently, many a sound horse is subjected to torture on account of some ignorant person having pronounced him unsound from ring bone. Occasionally ring bone will form without producing much pain or lameness, but as a rule the horse shows considerable lameness during the period of its development. When a ring bone appears on the foreleg the horse steps on the heel. This is done to remove the weight from the toe, When it appears on the hind leg, the animal always steps on its toe, and when traveling he brings the foot forward carefully. At first the enlargement is usually soft but later on it hardens. By flexing (bending) the joint or trotting the horse on hard footing it always increases the pain and lameness.

Treatment: The treatment of ring bone is very similar to that of bone spavin. First subdue the inflammation with either hot or cold applications. Give him rest and apply counter-irritation. If the foot is not level it should be made so and light blisters applied. If they fail, have the animal fired. When blisters and firing fail, try plantar neurectiome for it is very often successful in relieving the animal of pain and making him go sound. This operation consists in removing and inch or more of the nerve, either above or below the fetlock on both sides of the leg. I have known a bar shoe to give considerable relief and I have known many an animal to recover without much rest when the animal was used for slow work on soft footing. A ring bone situated low down should be regarded as a serious ailment and even when the disease has subsided the animal may go stiff on account of the joint's being anchylosed.

People's Home Remedies for Ring Bone, Stiff Joints, Bunches.

Ring bone - Apply equal parts of oil of origanum, corrosive sublimate and tincture of myrrh. Use the carefully as it is quite severe. This gives excellent results.

Bunches, Stiff Joints, Ring bone - To eight ounces f turpentine add 2 tablespoonfuls of salt and the white of a dozen eggs and apply to bunches, stiff joints or ring bone, once a day.

The Peoples Home Stock Book by W.C. Fair VS pages 91 and 92

Children's School Sandwiches and Luncheons

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Of all the work a mother has to do for her children, none is more troublesome than putting up luncheons day after day with a due regard for variety and wholesomeness, and for the fickle and often unreasonable taste of the child. If one could only give chocolate layer cake or large cucumber pickles everyday and nothing else, then indeed one might be sure the luncheon would be eaten and approved by the small gourmand; but when one has a maternal conscience such things must be dealt out infrequently and bread and butter offered day by day--a diet to which most children are indifferent if not actively hostile.

How to do up a luncheon which shall be appetizing, wholesome, and varied day after day, when often the larder is bare of dainties is indeed a subject for study. It may be done occasionally with comparative ease, since woman's wit is equal to severe strain, but for ten months a year and twenty days a month--that gives the most ingenious pause.

Sandwiches are to be considered first, because one begins with them every morning. A good plan is to have them of different kinds of bread, either of white and whole wheat, or perhaps better of white one day and whole wheat the next, boston brown the third and white again the fourth, and baking powder biscuit the fifth. Of course fresh baked bread will not do, it must be at least a day old and should be very thin, with most of the crust cut off; not all by any means but just the heavy edges.

Sandwich fillings are legion, many of them nourishing and good and a little handbook of suggestion is a boon to mothers, because invention fails so often. These combinations will be found easily prepared and appetizing.

Meat Sandwiches - cold roast beef chopped and slightly salted between slices of white bread. Chicken cut very thin and salted; on white bread. Boiled ham, chopped very fine, mixed with a very little dry mustard; brown bread with roast veal finely chopped with a few fine chopped olives mixed in. One very thin layer of chopped ham and a slice of chicken on white bread. Corned beef shaved very thin on white bread.

Salad Sandwiches - Lettuce leaves on white buttered bread, with a little french dressing. Chopped watercress on buttered bread with a sprinkle of salt. Very thin slices of cucumber with salt; on white bread. Thin slices of tomato, drained of all pulp and seeds and wiped dry with salt. Nasturtium leaves with french dressing or salt. Celery chopped very fine with a little french dressing mixed in or a little mayonnaise or merely salt and lemon juice. Chopped green peppers with cream cheese.

Sweet Sandwiches - Chopped Dates, wet with a little cream on white bread, Orange marmalade; on whole wheat or white. Figs, chopped fine and wet with a little cream, Figs and nuts chopped together on white bread. Nuts and raisens, chopped together on whole wheat bread. Candied ginger on white. Prunes chopped with peanuts, on white.

Other mixtures:
Hard boiled egg chopped and mixed with french dressing. Cream cheese alone or mixed with nuts, baked beans seasoned with lemon juice, mashed to a paste on very thin white bread. Stewed oysters, chopped, with or without olives also finely chopped on white bread.

It is always best, if possible to have two kinds of sandwiches, one of meat, eggs or cream cheese and the other of a sweet mixture, perhaps two of each. On the day that baking soda biscuits are used there may be some thin slices of cold meat with a couple of olives for a change.

Never warm or melt the butter, but beat it until soft and creamy. the fillings may be made from all meats, most vegetables, eggs, cheese and use of mayonnaise. Sandwiches depend upon the seasonings and it is very essential to have these on hand so as to lend variety to the luncheons and outing. Season corned beef or chopped ham with mustard. Roast beef or boiled tongue with Harvey, worcestershire sauce or horseradish. Lamb with capers, or tomato sauce, catsup or chopped mint. Chicken or veal with chopped celery or chopped pimentos. The latter are a sweet spanish pepper put up in little cans for 12 to 15 cents a can and are a great addition in most all cookery. Fish with onion juice, parsley and chives.

When the sandwiches have to stand for any length of time after making before they are to be used, pack in a stone jar and cover with a cloth wrung out of cold water, and when ready to be packed for lunch, wrap in oiled paper, keeping different foods separated by pieces of cardboard, salads to be packed in tightly fitting jars.
Peoples Home recipe Book, page 34 and 35.

Herb Department

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Beth Root - aka Indian Balm, Ground Lily, Three Leaved Nightshade, Trillium Pendulum.

Action: astringent, tonic, antiseptic

Uses: Bleeding from Lungs, Bloody urine, Menorrhagia, Leucorrhea, Asthma, Womb troubles, Diarrhea, Tumors, Ulcers, Carbuncles, Buboes, Stings, Gangrene.

This plant has an oblong, tuberous root from which arises a slender stem from 10 to 12 inchs high. It has large leaves at the top of the stem, from between which appears a solitary flower, bell shaped and of a purple or white colour.. The root is a brown colour outside and white within. Common in the middle and western states. Grows in rich soils and in damp rocky and shady woods. Flowers in May and June.

In its action it is astringent, tonic and antiseptic. It has been used very successfully in bleeding from the lungs, bloody urine, memorrhagia or uterine hemorrhage, leucorrhea, asthma and difficult breathing. The Indian women used it very much for womb troubles and in confinement to aid labor and for flooding. Its astringent action makes it good for hemorrhages. Boiled in milk, it is good diarrhea and dysentry when used internally. The root may be made into a poultice and used for tumors, indolent and offensive ulcers, carbuncles, buboes, stings of insects and to restrain gangrene. The dose of the powdered root is 1 dram. A strong tea or infusion is made by adding from 1/2 to 1 ounce to a pint of water. The dose is from 1 to 3 ounces. The tea is commonly used. This tea is also good for injection into the vagina for leucorrhea and flowing. When used as an injection the infusion my be made stronger by using more medicine in the pint of water.

Bellwort aka Mohawk Weed, Uvularia Perfoliata

Action: Tonic, mucilaginous, nervine.

Uses: Wounds, sores, sore mouth, snake bite, sore throat, Inflammation of gums, Ulcers, erysipelas, sore ears, skin affections.

This has a creeping rootstock and a stem from 8 to 14 inches high dividing at the top into two branches. Leaves are clasping, elliptical, rounded at the base, acute at apex, smooth light gray underneath, from 2 to 3 inches long and hang from the end of one of the branches. Bellwort is a smooth handsome plant common in the U.S. It grows in moist copses and woods and flowers in May. The root is the part used and when fresh is acrid and mucilaginous. It imparts its properties to water.

Its action is tonic, soothing and nervine. It was used by the indians for wounds, sores and snake bite. Is very good for sore mouth, sore throat and inflammation of the gums. For bites of poisonous snakes make a decoction by boiling the root in milk and drink of this freely, and to the wound apply a poultice of the green root or the dried root in powder and mixed with hot milk is good n all stages of erysipelas and also for acute inflammation of the eyes. An ointment may be made by simmering the powdered root and green tops in lard for an hour over a slow fire and should be strained by pressing. This is useful for skin affections, sore ears, sore mouth, etc. for children. This ointment is also good for many cases of erysipelas.

Blue Bells, aka Greek Valerian, Sweat Root, Polemonium Reptans.

Action: Diaphoretic

Uses: Lung troubles, Consumption, Liver troubles, Boils, Scrofulous complaints

The roots are fibrous and grow from one head. The flowers, which are small and blue, appear early in the season and are followed by small seed. Several stems sometimes arise from the same root. Grows a foot or two in height and is found in damp woods.

The indians used it to produce sweating in fevers and pleurisies. It is used for scrofulous complaints, consumption and affections of the lungs and liver. The decoction is made by adding a small handful of the crushed roots to 3 pints of water and steeping down to half that quantity. The dose is half a teacupful every 4 hours. Ta tincture may be made in whiskey. Have a wineglassful taken 3 times a day will clean out the system and purify the blood and is good for one afflicted with boils.

Herbal Remedies - including valuable Indian Remedies

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Almond (amygdala)
Action - Diuretic
Uses - coughs, hoarseness, scalding of urine, Kidney Troubles, to whiten and soften the skin.

The oil of sweet almonds acts benefically on the urinary organs and is good for scalding urine. Also good for hoarseness and tickling coughs and is frequently combined with other ingredients and used to soften and whiten the skin. From 1 to 8 drams is the dose of the oil of sweet almonds. The oil of bitter almonds is poisonous.

Arbor Vitae

Uses - Coughs, Rheumatism, Fevers, Ague, Scurvy

The evergreen tree grows from 20 to 50 feet high and the branchletts are flat and spreading. Much used for hedges. Grows along banks of rivers and in low swampy places. An ointment made of the branchlets and cones is excellent for rheumatism. Make a poultice by powdering the cones and mixing with mil and it with cure the worst rheumatic pains. A cecoction made of the branchlets or roots is cood for coughs, ague, fevers and scurvy.

Balm of Gilead
Uses - Cuts, Wounds, Coughs, Debility

The bud of this tree contain medical properties and should be gathered in the fall. The buds are filled with a rich gum which is good for coughs and debility. Add 1 pint of fourth proof spirits to and ounce of the bruised buds. The dose of this is from a teaspoonful to a tablespoonful in sweetened water 3 or 4 times a day. This tincture is also fine when applied to cuts and wounds.

Puddings and Sauces

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Currant Pudding - One half pound raisins, 1 pound currants, 1/2 pound of finely chopped suet, 2 cups of sugar, 2 eggs, 1 nutmeg, 2 teaspoons of cinnamon, 2 teaspoonfuls of baking powder, 1 teaspoonful of baking soda, 1 cup milk, 1 cup water. Mix together and boil for 5 hours. Serve with cream or dip.

Chocolate Pudding - One cup of bread crumbs, 1 pint of milk; put this in a double boiler and scald; yolks of 2 eggs, 1/2 cup sugar, 1 teaspoonful vanilla and 1 1/2 teaspoonfuls of cocoa. Add the mil and bread crumbs to this and bake for 5 or ten minutes. When done spread beaten whites of 2 eggs on top of baked pudding and put in oven to brown. To be eaten with whipped cream.

Rice Pudding - Three tablespoonfuls of rice, 1/2 cup of sugar, 1 quart of milk; bake in slow oven for 2 hours.

Cheap Pudding - One quart of flour, 1 cup chopped suet, 1 1/2 teaspoonfuls of baking powder; rub flour and suet together; 1/2 pound raisins, a pinch of salt, 1 teaspoonful of ground cinnamon, 1 teaspoonful of ground cloves, 1 cup of sugar, mix with water or milk and steam for 2 hours.

Cottage Pudding - One cup milk, 1 cup sugar, 1 egg, lump of butter the size of an egg, 1 pint of flour, a pinch of salt, 1 heaping teaspoonful of baking powder. Sauce - One egg, 1 cup sugar, 1 teaspoonful of flour, small piece of butter, mix and add boiling water; let come to a boil; flavour with vanilla.

Brown Betty - Soak old or hard bread and line baking dish with these crumbs. Then put in a layer of apples sliced very thin over which sprinkle sugar and add bits of butter; make alternate layers of crumbs and apples til dish is full, having the last layer of crumbs. Sprinkle this well with sugar and bits of butter and cinnamon; add 1/2 cup water and bake in over for half an hour. To be eaten with sweetened cream.

Lemon Rice Pudding - One quart of milk, 1 cup of rice, yolks of 2 eggs, pinch of salt; cook in slow oven until rice is soft. Beat the whites of 2 eggs, 1 cup sugar, the juice and grated rind of one lemon; put on top and return to the oven to brown.

Date Pudding - Cream a lump of butter the size of an egg with 1 cup of sugar. To this add the beaten ylks of 2 eggs, 1/2 cup of milk and the whites of 2 eggs beaten to a stiff froth; also 2 1/2 cups of flour and 1 large teaspoonful of baking pwder; then add dates or other fruit. Sauce: One egg, 3 tablespoonfuls of sugar, 1 tablespoonful of flour; boil and then add extract.

The Peoples Home Recipe Book, pages 173-174 1914

Wounds - The Horse

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Wounds - Wounds are a division of the soft structure of the body and are named according to their appearance, depending on how and by what sort of instrument they were produced.

Incised Wounds - Incised wounds are those made with a sharp knife or some sharp substance making a clean cut and their length is greater than their depth. When a muscle is cut off the wound always gaps wide open, much more so than if the muscle is cut lengthwise and when cut transversely it makes a bad-looking wound.

Punctured Wounds - Punctured wounds are those made with a dull instrument or stick and may be caused in hundreds of different ways. There is no use of enumerating them but a punctured would should always be looked upon as being more serious than an incised wound.

Lacerated Wounds - Lacerated woulds are those which are more or less torn. They are not very deep and are often caused from coming in contact with wire, being kicked by a horse or running against some sharp substance but these wounds are not often serious.

Contused Wounds - Contused wounds are those caused by bumping against blunt things or are inflicted by a blow or by over reaching or striking or by being kicked by a horse without a shoe or with a dull shoe.

Wounds at the Joints - These are quite often serious for there may be open joint in connection and if so they are not easily treated successfully. They may be caused by a splinter of wood or by a pitchfork prang. Whenever the discharge is stringy and odourless and the animal very lame it indicates open joint.

Poisoned Wounds - There are those made by a snake but are not common in this country. Of course many wounds are poisoned by things people apply but this should not be the case.

Treatment of Wounds - In the treatment of wounds it is well to keep in mind that the bleeding should be arrested first. If an artery is opened it should be tied at once with fine silk, linen or catgut and if it is to be left in it should be a substance which will be absorbed without causing any irritation or suppuration; hence the necessity of using sterilized catgut. The wound should be irrigated or washed out with one part bi-chloride of mercury and one thousand parts tepid water; then the edges of the wound should be brought together and stitched closely. If the parts are clean when the sewing is done and the animal is kept in a clean place the wound will generally heal rapidly. It must be remembered that if impure air is kept away from a wound it will suppurate less and heal more quickly. There is always a great difference of opinion as to what remedy will heal a wound most quickly. I am of the opinion that many of the simple home remedies are as good as any and a wound generally does well if it has plenty of pure fresh air. Keeping wounded animals in dirty, filthy stables and barnyards is bad practice for they seldom do well. Most of the modern healing remedies are superior to the old ones. I have obtained good results by using peroxide of hydrogen, carbolic acid, coal-tar preparations, acetate of lead, sulphate of zinc, tannin, boric acid, alum, ocide of zinc and bi-chloride of mercury. Use but one of these and of course in water as they should generally be reduced. Nearly all watery lotions should be applied twice a day. If a wound fills with fungus, burn it with nitrate of silver or other caustic or burn with a red hot iron.

Home Remedies

Kerosene Oil - frequently apply kerosene oil to the cuts. It is an inexpensive remedy but it is as good as anything that can be used.

Onions and Lard - Boil onions in lard and make as strong of onion as possible. This should be strained and of course kept clean. Apply to flesh wounds once a day.

Lard and Tar - Mix equal parts of lard and pine tar and apply freely to cuts and sores. This is not only healing but it also keeps the flies away.

Vinegar, Eggs, Turpentine and Ammonia - Take equal parts of these, shake well, let stand 10 or 12 hours and apply twice a day.

Glycerine and Carbolic Acid - Bathe the parts with a mixture of one part of carbolic acid with ten or fifteen parts of glycerine.

Alum or Bluestone - If proud flesh appears it should be treated with either burnt alum or powdered bluestone.

Lime Water and Linseed Oil for Scalds and Burns - Apply a mixture of equal parts of lime water and linseed oil. This mixture is called carron oil and is one of the best things known for burns and scalds on either man or beast.
The Peoples Home Stock Book - 1914 - pages 84, 85, 86.

What to Do and How to Do It

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To Polish Patent Leather - Orange juice will be found to be a good polish for Patent Leather.

To Remove Old Paint and Varnish - A mixture of two parts of ammonia and one part turpentine will soften old pain and varnish so that they may easily be scraped off.

To wash Painted Surfaces - Wash painted surfaces with milk.

Piano Polish - Rub well with a piece of flannel cloth saturated with a mixture of equal parts of turpentine, linseed oil and vinegar. Polish with a piece of chamois skin. This treatment will entirely remove the dingy appearence in fine woods.

To Loosen Screws - Hold a red hot poker on the head of a rusty screw for two or three minutes and it may be easily removed with a screw driver.

To Clean Blackened Silver - Add a teaspoonful of ammonia to a cup of water and use a little of this to make a paste with whiting. Apply the paste to the silverware with a soft chamois and polish it using another chamois to dry it.

To Remove Soot - Should soot fall upon the carpet cover it with dry salt and it may be swept up with out leaving smears.

To Remove Tea Stains - Tea stains may be removed by washing the fabric with milk. After the milk has dried the grease may be removed with benzine or naptha.

To Frost Window Panes - Dissolve some epsom salts in beer and apply with a brush and you will have the best window frosting known.

To Dry Woolens without shrinking - A large manufacturer of woolen goods says that woollen garments should be hung on the line dripping wet and not wrung out at all. If dried this way the shrinkage will be almost unnoticeable.

Moths - Moths will not lay their eggs where fine-cut tobacco has been scattered..

Moths - Camphor gum is a preventitive of moths. Goods packed in a cedar chest will be kept free from moths. Exposing clothes and furs occasionally to the light and air and beating and shaking them is probably the best treatment, however.

To Keep Away Mice - Mice do not like the smell fo camphor gum and if it is placed in drawers or trunks they will keep at a distance. Seeds may also be protected by mixing small amounts of camphor gum with them.

To Drive Rats away without killing - Put plenty of pulverized botashin in their holes and places they frequent and the will leave the premise.

To Drive Rats away - Put some copperas in whitewash and pain the places they visit. Also scater the crystals of copperas in their holes and runways and cover the floors and rats will look for another home. Scatter either sulphur or sage about the places they frequent and you will get rid of the troublesome pests.

A Preventive for Red Ants - Pour a quart of boiling water over half a pint of tar in and earthen vessel and set the vessel in the closet and you will not be troubled by ants.

To Get Rid of Flies - It is said that you will not be troubled with many flies if you keep geraniums growing in the house. Then way not have more flowers and fewere flies?

To Prevent Bites from Mosquitoes and Flies - Mix three ounces sweet oil and one ounce of carbolic acid and when mosquitoes are troublesome apply to the face and hands every half hour. After it has been used two or three days and the skin is saturated, it may be used less frequently. Be careful not to get it in the eyes. It is very effective and not harmful to the skin.

Bread Making

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"Full many a gem which should have raised serene,
Burns to a crisp behind the oven door,
And many a sack of flour is borne to burst unseen,
And waste its whiteness on the the kitchen floor."

Flavor, in bread, by many people is considered one of the first requistes; and the difference in flavors is entirely due to the amount of soluble carbohydrates and the kind of flour which will produce the greatest percent of gluten, both in quality and quantity; and again up the fermentation used in the making.

Every housekeeper who wishes to be able to make perfect bread, should aquaint herself thoroughly on the subject of "flours". And any of the best cookbooks will enlighten her on the subject with very little effort on her part. The housekeeper must know all she possibly can of flour, yeast, fermentation and baking, in order to attain anything like success. There are two distinct kinds of flour called Spring and Winter.

The Spring Wheat is stronger and contains the greater amount of gluten (muscle building food) and for this reason will retain more moisture and produce a greater number of loaves of bread than the Winter Wheat. Personally, I prefer a blending of Spring and Winter wheat, providing the mixture is largely Spring.

A good bread flour should be a rich creamy yellow, rather "sandy" in feeling and should fall apart easily when taken between the thumb and forefinger. Good pastry flour is not so yellow in appearance and is easily packed int a little cake, when pressed between the thumb and forefinger.

In the following recipes for bread making it is not been possible to give the exact amount of flour, as different flour, even from the same mill, requires more or less liquid.

These liquids may be water, milk, or milk and water together. The most wholesome bread is made without butter or lard. If you are in doubt about your yeast a little sugar may be used, which will help to create the necessary activity. Of course, you will not expect good bread from poor yeast, but the sugar will aid the growth of yeast plants still alive. Butter and Lard retard the yeast and when used a little addition yeast should be supplied.

Bread should be well kneaded and this is more easily accomplished by useing a Bread Maker. It is the only hygenic way to knead the bread and these machines can be purchased at $1.35 to $2.50 and are a great saving both of time and labor. Bread can be well made and spoiled in the baking. The oven should be ready for the bread, and that at a temperature of what is called a "quick" oven. Bake for 10 to 12 minutes and then allow the oven to cool for five minutes, build the fire to the level of a quick oven again and maintain the heat for a further twenty to twenty five minutes. Remove the bread from the oven; do no cover but allow air to circulate freely about it. When cool place in a clean dry bread box, which has been washed and dried over a little heat and closed to keep out any particles of dust which carry germs producing mold. - Mrs. Alice Gitchell Kirk 1906 -- The Peoples Home Recipe Book pages 7 - 8

Very Best Bread

Materials
Milk - 1 cup
Water - 1 cup
salt - 1 teaspoonful
compressed yeast - 1/2 cake
bread flour - 6 cups

Utensils
bread mixer
Stew pan
Measuring Cup
Measuring Spoon

Have the bread mixer clean, scalded and screwed into place. Low, if you wish to sit down to use it and high if you are going to stand, so you do not have to stoop. Put the milk and water into the stew pan and bring to the scalding point. Pour this in the mixer and let cool to lukewarm. Disolve the yeast in half a cup of luke warm water, add a little flour, about 2 or 3 teaspoonfuls, cover and set this to rise, while the milk and water mixture is cooling. When that is lukewarm, add the yeast sponge and only 5 cups of the flour all at once with the salt. It is better to add the remaining cup of flour if you see that it is needed, but be very careful and not put in too much flour as this will make the bread dry. Now turn the mixer for about 15 minutes, then if it is still sticky, add the remaining flour, half a cup at a time, until your dough is just right. It is kneading, as much as the flour which relieves the stickyness and makes it smooth and springy to the touch; better too little, rather than too much flour. About 20 or 30 minutes is usually sufficient for this kneading in the mixer, then cover and set in a warm place. Now this does not mean hot, nor in hot water, nor on a radiator where you would get uneven temperature, but out of drafts in a perfectly warm place. Let rise two hours or until it doubles its bulk, or breaks down and leaves a hole when you place your finger into it. Have your pans greased and warm (not hot), and divide the dough into two equal parts, shaping lightly into loaves, put into the pans and cover with greased paper, setting in the same careful temperature to rise an hour or until it has doubled its bulk and the pan feels right. Now with all of the care, bread may be spoiled in the baking if you do not understand your oven. Have a quick baking oven. Put in the bread when ready and let the tempurature lower a little so that it is a steady, moderate heat and bake it for this sized loaf 45 minutes. Practice is the only sure way success towards good bread making.

Mrs. Kirks card Index Cooking Recipes - Supplement set number 4 - 1908
People Home Recipe Book page 9

Herbal Remedies - including valuable Indian Remedies

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Arse Smart
Action - Antiseptic, Astringent

Uses - Inflamations, Cold Swellings, Bruises, Gravel, Obstructed Urine, Coughs and Colds, Worms.

This valuable remedy grown everywhere in our country though few know its value. It is a powerful antiseptic, allays inflamation and disperse cold swellings, particularly such as affects the knee joints. It dissolves congealed blood caused by bruises and blows. For this purpose it should be applied in strong decoction and poultices. It is also good for gravel and obstruction of the urine and for curing coughs and colds. It is also good for worms. The decoction is made by using 2 ounces of the plant to a pint of boiling water. The dose is 1 to 2 ounces. Make the decoction strong for local application. The whole plant is used.

AVENS
Aven's Root - Chocolate Root - Throat Root --( Geum Virginlanum).
Action - Tonic, Stomach, Astringent.
Uses - Bleeding, Chronic Diarrhea, Wind, Stomach Affections, Asthma, Leucorhea, Flooding, Sore Thoat.

Grows about 2 feet high and has a perennial, small, brown contorted horizontal root. The stem is erect, simple or branched, and has but few flowers. The flowers are quite small, white and grow on the ends of the stems. The fruit is a cluster of dry berries which are oval, brown and smooth. This plan is found in hedges and thickets in moist places in most parts of the United States. I flowers from June to August. Hit has long been used in domestic practice. The root is the part usually used. Tonic, astringent, stomachic. Used for passive and chronic bleeding, chroic diarrhea, wind, stomach affections, asthmatic symptoms and wekness, leucorrhea, flooding and sore throat. Must be used for some time and then it is a good build and tonic. Make the decoction by using and ounce of the root to a pint of water and take 1 or 2 ounces or more 4 times a day. The dose of the powder if from 20 to 30 grains. Page 306 - The People Home Medical Book

Puddings and Sauces

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Prune Pudding - Soak one pound of prunes over night - cook soft, remove seeds and whip smooth while hot; 1 cup pulverized sugar. Beat the whites of 2 eggs to a stiff froth, add to the prunes, put in a pudding dish and brown in the oven. Serve with cream when cold.

Quick Puff Pudding - Stir one pint of flour, a little salt and 2 teaspoons of baking powder into milk until very soft. Place cups well greased with butter in a steamer, put into each cup a small tablespoonful of batter, then some berries or other fruit, then another spoonful of batter; cover and steam for 20 minutes. Serve with cream or pudding sauce.

Rice Pudding - One quart creamy milk, 1 cup rice, 4 eggs, 1 tablespoonful of butter, one cup sugar and a pinch of salt. Boil rice in one pint of milk until tender; remove; add eggs, sugar, milk and salt. Pour into pudding dish; add butter in broken pieces on top. Bake in steady oven for half an hour. Serve with simple dressing.

Sponge Pudding - One cup sugar, 1 small teaspoonful of butter, yolk of one egg, 1 cup milk, 3 cups flour, 3 even teaspoonfuls of baking powder. Steam 1 hour. Sauce: One half cup of butter, yolk of one egg, 1 cup of sugar. Mix well, cook and then add the beaten white of the egg and flavor.

Suet Pudding - One half cup of sugar, 1 cup of molasses, 1 cup of sour milk, 1 cup of suet, 1 cup raisins, 3 cups of flour, 1/2 teaspoonful of baking soda and 1/2 teaspoonful of salt. 1 nutmeg and 1 cinnamon. Steam for 3 hours and serve with dip.

Cherry Puffs - Five teaspoonfuls bakingpowder, 1 teaspoonful sal, 1 cup flour, 2 teaspoonfuls of butter, 1/2 cup of milk, 1 cup of canned cherries. Mix the dry ingredients; put in the butter; add the milk and when well mixed the cherries. Steam in buttered moulds for 45 minutes. Serve with foamy sauce. Foamy Sauce -- Cream 3/4 cup of butter; add 1/2 cup of powdered sugar; mix well; add 3 tablespoonfuls of cream and one tablespoonful of vanilla extract.

Strawberry Shortcake - Two cups of flour, 2 tablespoonfuls of sugar, 2 tablespoonfuls of baking powder, 3/4 cup of milk, 1/ cup of butter, 1 egg.

Vegetable Pudding - One cup of grated potatoes, 1 cup of grated carrots, 1 cup of brown sugar, 1 cup of chopped suet, 1 cup of flour (after sifting), 1/2 teaspoonful of soda in 1 tablespoonful of water, 1/2 teaspoonful of salt, 1 cup chopped currents, 1 cup chopped raisins, allspice to taste. Steam for 3 or 4 hours.

Crystallized Apples - Boil 1 cup of sugar in 2 cups of water for 3 minutes. Pare and core as many apples as desired and place in pan without crowding. Cook until tender; lift out carefully and put in baking pan. Spring well with sugar and brown slightly in a moderate oven. Boil down the syrup to about a cupful; pour around but on on the apples. When cool place in a glass dish with current jelly on each apple.

Cherry Pudding - One cup sour milk, 1 teaspoonful soda, 1 cup sugar, 1 egg, 1 cup seeded cherries, flour enough to make a stiff batter, place in a cloth, allowing room for raising; steam 40 minutes.

Cats - General Symptoms of Disease

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Glanders - this is a constitutional disease accompanied by the formation of tubers on the body and in the nose on the mucous membrane. These tubercles break and form ulcers. The lungs and liver are sometimes affected as well as other vital organs of the body. Lion take glanders from eating horse meat cut from the carcass of glandered horses. This not by any means a common ailment in cats unless fed meat from glandered horses.

Eczema -- this is a skin disease, due perhaps to errors in feeding and care of the skin. It consists of a hyperemia of the skin followed by an oozing through of a fluid which seems to dry, forming scales and leaving the skin rough. The face, back and legs are most commonly affected.
Treatment : Give three grains baking soda in food three times a day and dissolve one ounce of baking soda in one quart of water and apply to the sore parts three times a day, or use a home eczema cure prescribed for man. Change the feed: give less meat, no sweet cakes or candy, no butter or greasy gravy and keep the cat in a cool place.

Canker of the Ear - This one form of eczema and the same line of diet prescribed for eczema should be followed; also apply one part peroxide of hydrogen and four parts water, then apply boric acid a few minutes later. Do this twice daily. Give two-drop doses of Fowler's solution twice a day. Also give one grain dose of iodide of potassium daily.

Milk Fever - Taking away all the kittens immediately after birth very often causes the udder to cake and infame, which of course is followed with milk fever; besides, wounds on the belly may also cause the udder to inflame.
Treatment: Apply one part extract of phytolacca and eight parts vaseline to udder twice a day and give two drops of fluid extract of phyolacca root at a dose three times a day, or give two grains of nitrate of potash three times a day.

Fits -- Fits and convulsions are generally due to some kind of digestive disturbance or irritation, the ingestion of irritating food, overloading the stomache in hot weather and to stomach worms. It is more common in young than old cats.
Treatment: Give a catharic of either syrup of buckthorn or castor oil and wrap the cat in a hot blanket or drop it in warm water, all but the head. Give four grains of bromide of potash four times a day.

Epilepsy -- Epilepsy develops suddenly. The cat falls down and froths at the mouth. The greatest difference between this ailment and convulsions is the absence of delirium. Do not frighten the cat. Give laudanum or chloral hydrate to quiet the animal, also give syrup of buckthorn to move the bowels. Feed a good quality of easily digested food and not too much of it, also exercise the animal.

Fleas - Fleas do not as a rule bother cats and if the same flea gets on a person it does not remain. They are easily gotton rid of by applying colongne, tobacco snuff, flowers of sulphur or Persian insect powder. Apply not only on the cat but also in its basket or sleeping places.

Sarcoptic Mange - The most common kind of mange affecting cats is sarcoptic mange and it is due to a small parasite which burrows under the skin and multiplys rapidly. causing intense itching.
Treatment: One of the mose effectual and least expensive remedies is mady by mixing one half a part of carbonate of potash, one part sulpher and six parts lard. Apply it daily for a few days and then as often as necessary. There are many other remedies that will cure mange, but select the least irritating.

Stomach Worms - Stomach worms are not only found in the stomach but also in the intestines and are three or four inches in length and the size of a slate pencil, the female being the longest.
Treatment: Purge the cat with castor oil, then give three grains of santonine; one hour later give three drops of turpentine in a small dose of castor oil.

Trachina - Although it is difficult to make a correct diagnosis when cats suffer from trichina, yet many of them have it. I have known many cats to die from it, that were treated for rheumatism.

The Teeth - The young kitten has 26 teeth which are replaced by 30 permanent teeth when the cat is about six months old. The growing cat has trouble teething and may not do well. Old cats may have diseased teeth that should be extracted and the tartar should be broken off the teeth when it affects the gums. When the mouth is sor use mouth washes that are used for people.

Poisoning - It is not uncommon for the house cat or even the farm cat to get hold of rat poison which is generally composed of arsenic; or some malicious person may give your cat strychnine. If poisoned with arsenic, give mustard and water to cause vomitting and if strychnine caused the poisoning give twenty grains of chloral hydrate and repeat the doxe if necessary to control the spasms.

Giving a cat Medicines - If possible give it in food; or wrap him in a shawl and pour it down but avoid giving it in large quantities.

Castrating Cats - Wrap the cat in a rubber cloth or shaw and leave the hind quarters out; clean the scrotum first; then open and remove the testicle by cutting off the cord or twisting it off, which stops bleeding. Now after care is required except to keep the cat clean and warm.

Spaying - This is done to prevent females from breeding. I operate on one hundred or more every year by first giving the cat a small dose of morphine, hydrodermically, then ether. Shave the abdomen and wash it, cut into the abdomen, remove ovaries, stitch the wound, then keep cat quiet. Remove the stitches on the fourth day and the wound is generally healed in a week or less. Never give a cat chloroform. It is not always necessary to give a cat morphine before giving ether, but I very often do give it to older cats and dogs.

Home Remedies for Stomach and Bowel Difficulties

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1. Hard Boiled Eggs -- Dyspepsia may be completely cured by living for several weeks upon nothing but hard boilded eggs. The eggs should be boiled not less than 30 minutes and an hour is better. If boiled this long they are not tough but soft and mealy. At first the patient should eat the whites only and later the yolks may also be eaten. Eat absolutely nothing except the eggs and many cases will be cured though you mave to contine the treatment for several weeks or a month or two.

2. Milk and Lime Water -- Milk and lime water is a very effective remedy used by physicians. Put a few lumps of uslacked lime into a pin can and add water until it looks like thin cream. Let the lime settle and use the clear water at the top, being careful not to use any of the settlings.. Six or eight teaspoonfuls of lime water may be added to a glass of milk.

3. Soda and Ginger -- Mix some soda and ginger in the proportion of 1 teaspoonful of soda to 1/2 teaspoonful of ginger. Keep this in a tight box and take 1/2 teaspoonful in a little water before eating if digestion is bad. Physician's Remark -- soda is good for the gas and relieves the distress while the ginger is stimulating.

4. Chicken Gizzard Skin -- Remove the inner lining of the gizzard; thoroughly clean and dry; then pulverize and mix with granulated sugar in the proportion of 1 teaspoonful of gizzard skin to 1/2 cup of sugar. Doze - 1/4 teaspoonful after meals or when needed. "This remedy was recommended to me about 10 years ago and I was so well satisfied with it that I always keep it in the house and whenever on of the family notices the first symptoms of indigestion he take a dose or two as needed" * Remark * This remedy comes from the family of one of the professors at Albion, Mich. The pepsin is the curative agent in the chicken gizzard.

5. Hot Water -- A lady writes that after suffering for years she was cured of indigestion by leaving off all other treatments and drinking a cupful of hotwater immediately before retiring at night and upon rising in the morning.

6. Pepsin -- Take pepsin and leave off coffee, tea, tobacco and whiskey.

7. Rhubarb and Baking Soda -- Take powdered turkey rhubarb, 2 drams, baking soda, 48 grains; simple syrup, 1 ounce; and mint water, 1/2 pint. the dose is a tablespoonful 3 times a day before meals. *Physician's Remark - The soda is good for the gas on the stomach and the rhubarb is a laxative.

The Peoples Home Medical Book, pages 145 - 146 copyright 1910

Puddings and Sauces.

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Steamed Chocolate Pudding - One cup granulated sugar, yolks of 3 eggs, 3 tablespoonfuls of sweet milk, 1 ounce melted chocolate, 1 cup flour, 2 teaspoonfuls baking powder. To the beaten yolks add sugar and beat until light. Beat whites until very light and mix with baking powder and flour, then add quickly to the other mixture. Put a large spoonful in greased cups and steam half an hour. Sauce; One cup sugar, 1/2 cup butter, beat to a cream; a 1 teaspoonful vanilla and 1/2 cup milk; stir constantly over hot water; cooking until smooth and creamy.

Baked Indian Pudding with Hard Sauce - Stir 6 tablespoonfuls of cornmeal into 1 quart of scalded milk, let it cool, just a little. Set aside to cool, then add 1/2 cup sugar, 2 eggs well beaten, 1/2 teaspoonful of salt, 1 tablespoonful butter, a dust of cinnamon. Bake slowly one hour. Sauce; Stir to a cram a full cup of sugar and a scant 1/2 cup of butter and juice of one lemon.

Fig Pudding - Two large cups of grated bread crumbs, 1 pound of chopped figs, 2 tablespoonfuls of powdered sugar, 6 tablespoonfuls melted butter, 4 eggs, 2 cups of milk. Butter a pan and sprinkle with bread crumbs. Steam 4 hours. Eat hot with whipped cream or good sauce.

French Pudding - Cut enough thing slices of bread to fill a quart dish half full, buttering each piece lightly before cutting; lay them losely in the dish and sprinkle over them 1/2 cup sugar and a little grated nutmeg; Heat 1 quart of milk, beat the yolks of 4 eggs, add to milk just before boiling and immediately pour over bread. Beat the whites, add a little sugar and spread over the pudding. Set in the oven a few minutes to brown slightly and it is ready for the table. Serve with cream.

Fruit Dowdy - One heaping tablespoonful of butter, 3 large mixingspoonfuls of flour, salt, 2 teaspoonfuls of baking powder, milk to wet, stiff enough to roll. Put any kind of cooked fruit in a basin and the dough over it and bake in a quick oven.

Fruit Pudding - Two well beaten eggs, 1 cup each butter, sugar, molassas and sour milk, in which dissolve 1 teaspoonful of soda, 1/2 nutmeg grated, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1 pount each of rasins and currants, flour to stir stiff; bake slowly and when wanted slice and steam and serve with the sauce. One cup sugar, 1 egg, 1/2 cup butter, scant tablespoonful cornstarch, 1 cup water; cook in double boiler, remove from fire, flavour with lemon or vanilla.

Lemon Pudding - Two cups of bread, grated or chopped very fine after removing all the crusts; grated rind of 1 lemon, yolks of 4 eggs, 1/2 cup of sugar, 1 quart of milk; bake about 20 minutes or half an hour in a good oven. When done spread whites of 4 eggs, well beaten with 1/2 cup sugar and juice of lemon, over the top. Place in the oven and brown lightly.

English Plum Pudding - One-half pound currants, 1 1/2 pounds raisins, one half pound mixed peel or citron, three fourths pound bread crumbs, three fourths pound of suet, 8 eggs, 1 wineglassful brandy, Stone and cut raisins in halves, Wash and dry currants, Mince suet fine; cut candied peel into thin slices and grate bread in to fine crumbs. When all these are prepared mix them well together and moisten the mixture with the eggs well beaten and the brandy and put the pudding into a floured cloth and boil 5 or 6 hours. When done hang up to drain. The day it is to be eaten put into boiling water and boil 2 hours, then turn it out of the cloth and serve with any kind of sauce you may prefer.

Simple Plum Pudding - One cup milk, 1 cup suet chopped fine, 1/2 cup currants, 1 cup raisins, 1 cup molasses, 1 1/2 cup flour, 1 tablespoonful citron cut fine, 1 teaspoonful soda, 1 teaspoonful ginger, 1/4 tablespoonful cloves. Heat the milk and suet together slowly but do not boil. Strain through a sieve to take out lumps. Then add molasses and flour and soda, dissolved in a little hot water; lastly, the spices and fruit, cutting the raisins in two and flowering them; add a pinch of salt. Put buttered paper in bottom of the pudding dish and steam the pudding 4 hours. Foam Sauce for Plum pudding; One cup powdered sugar, 2 eggs, 1/2 cup boiling milk. Beat the whites and yolks seperately. Add sugar to yolks and work it in, then pour on the boiling milk. Set it in very hot, but not boiling water, stirring now and then until wated; then beat in lightly the frothed whites and flavor with vanilla, nutmeg or bitter almond.

The Peoples Home Recipe Book, page 171 abd 172; 1910

Glossary - Ana - Aper

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Analysis - the resolving of a thing into its component parts.

Anastomosis - Communication between two vessels; applied to arteries and veins

Anasarca - General dropsy; dropsy of the whole body.

Anatomy - The science or study of the structure of the body.

Anemia or Anaemia - A condition in which the blood is lacking in quantity or quality.

Anesthesia - Numbness or paralysis of sensation

Anesthetic - a medicine that takes away sensation or produces insensibility to pain.

Aneurism - A soft tumor caused by rupturing the coats of an artery

Angina Pectoris - Breast Pang - neuralgia of the heart

Animalcule - an animal so small as to be invisible to the naked eye

Anodyne - a medicine which relieves pain and induces sleep

Anomaly - Irregularity; deviation from the general rule

Antacid - A substance that counteracts acids; alkalies are examples.

Antaphrodisiac - A medicine which tends to cool the Animal Passions.

Anthemintic - a medicine that destroys worms or expels them from the stomach and bowels

Anthrax - a reddish or purplish tumor occuring in the neck

Antibilious - that which counteracts biliousness

Antidote - A remedy which counteracts the effects of poisons or disease

Antidysenteric - A remedy for dysentery

Anti-emetic - that which will check vomiting

Antilithic - a medicine which will prevent or remove gravel or urinary calculi

Antimorbific - anything which will prevent or destroy disease

Antiperiodic - A rememdy for periodical diseases such as ague or intermittent fever.

Antiscorbutic - A remedy for scurvy, a blood purifyer

Antiseptic - that which prevents or resists putrefaction

Antispasmodic - a remedy which relieves cramps, spasms, or convulsions.

Antisyphilitic - a remedy for syphilis

Anus - The outer opening of the rectum or lower bowel.

Aorta - The large artery which carries the blood to all parts of the body except the lungs.

Apathy - Insensibility to pain.

Aperient - a mild laxative; a medicine which moves the bowels gently.

The Peoples Home Stock Book - page 271 - 1910

What to do and How to do it

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To Clean Glass - Dampen a cloth with either alcholo or ammonia then dip it into some finely sifted wood ashes and polish the glass. Wipe off with a perfectly dry cloth.

To Clean a Glass Decanter - Put into it a spoonful of vinegar and a few lumps of soda. Shake it well, but leave the top open or it may burst the decanter. Rinse with cold water.

To Remove Panes of Glass -- lay soft soap over the putty for a few hours and it will become soft so that it may be easily scraped away no matter how hard it may previously have been.

To Clean Light Gloves -- Light gloves may be cleaned by rubbing them with fine bread crumbs. It is best to rub them after each wearing so that they do not become badly soiled.

To Clean Kid Gloves - If not too badly soiled, kid gloves may be cleaned by rubbing them with a piece of oiled silk wound about the finger.

Gnats -- Camphor is the best preventive and cure for the stings of gnats.

To Remove Grass Stains -- Rub the stains with spirits of wine and they will readily come out when washed in soap and water.

To Remove Grease -- Take equal parts of benzine, ether and alcohol; wet a sponge in the mixture and apply by patting the spot; put a piece of blotting paper on each side and iron with a hot flatiron.

To Clean Lamp Chimneys -- Rub them with a piece of newspaper upon which a little kerosene has been poured. This is better than soap and the chimney will not be so likely to crack.

To Wash Flannels -- Put borax in the water and the flannels will look like new and will not shrink.

Ironing -- A little table salt added to the starch helps in the ironing.

To Prevent Scorching when Ironing -- Rub the iron on a cloth saturated with kerosene.

To remove Stains from clothing -- Rub the stained parts with lard before washing. With washable goods, the yolk of an egg rubbed upon the stains before laundering will remove the spots.

To wash black stockings -- Black stockings will retain their colour if washed in warm suds of water and soap, with a little vinegar in the rinse.

The Peoples Home Recipe Book, page 199 -- 1910

Substitues for Meat

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Some vegetables are perfect substitutes for meats. All the grains such as wheat, rice, barley, oats, corn and nuts, also cheese, peas, beans, lintels, macaroni, rasins, figs and bananas are meat substitues.

Other vegetables are important artiles of diet, but they should not made the basis of your diet.

Baked Beans

Utensils:
Bean Pot, Measuring cup, Sharp Knife, Stew Pan, Colander

Materials:
White Navy Beans ..... 1 Quart
Salt Pork ..................... 1/2 pound
Molasses..................... 1/4 cup
Tomato Sauce............. 1 cup
Salt............................... 1 teaspoonful
Soda............................. 1/4 teaspoonful
Pepper......................... 1/4 teaspoonful

Wash and soak the beans overnight in plenty of cold water. In the morning wash and put them into the kettle; cover with cold water and bring slowly to the boiling poin. At the soda when nearly boiling. Boil just a moment and turn into a colander and drain well. Return to the kettle and cover with freshly boilded water and simmer until upon lifting some of the beans on a spoon and blowing on them, the skins crack. Now pour into the bean pot and bury the pork, which has been scored or the skin cut through in squares in the beans. Mix the molasses and a quart of water from the beans, together, pour this over, sprinkle with pepper, add a cup of tomato sause if you like the flavor and cover with the rest of the water, reserving the remainder to use later over the beans if they bake dry. Bake in a moderate oven covered for six to eight hours. These should be perfect in shape and just moist. These may be done in the Fireless Cooker and browned in the oven for twenty minutes.

Peoples Home Recipe Book, 1908 by Mrs. Kirk's Card Index Cooking Recipes, page 33

Housekeeping; A Profession

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Housekeeping has passed the days of mere drudgery and now ranks among the professions.

There is much thought exercised by the well trained and thoughtful housewife who plans and directs and knows how to do any of the work in the home.

We know this work takes more brains than dollars, and education and training are necessary for the woman who selects the food, clothing and all the works of art for the uplifting and growth of a well - balanced family, mentally, morally and physically. Whe should be trained in the estimation of values, in food, clothing and household furnishing.

She should have had practice in the various duties of a home before marriage. Otherwise the expense comes at the wrong time, which is unjust to the man. Mrs. Ellen Richards says, "By teaching the girl under fourteen how to cook, she will do it naturally and easily when she is a housewife." If women knew how to do thie work well, it would cease to be drudgery.

A good business man has to know his business thoroughly and apply to it ordinary business principles and systematic methods in order to succeed. The same is true in Housekeeping.

Cats

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General Symptoms of Disease in Cats

Whenever a cat becomes sick or ailing from disease or injury, it usually loses its appetite and hides out of sight. The nose becomes hot and the coat dry. The cat often moves about as if in pain and if not, sleeps almost continually. When they have stomach trouble they are inclined to eat grass; this produces an irritation of the stomach, resulting in either vomiting or purging or both. Grass acts much the same as Glauber's salts or castor oil given in small dozes to children. Mixing some flowers of sulphur or baking soda in their drinking water seems to help sick cats. Cats are often troubled with colds, coughs, sore throat and brochial and lung diseases. They have liver, stomach and intestinal diseases; fever, infectious distemper; also glanders, eczema and local diseases of the eyes, teeth, and claws; also parasitic diseases such as mange, fleas and worms.

Catarrh -- cold in the head -- this consists in an inflammation of the mucous membrane lining the nose, throat and head. The symptoms are sneezing and coughing with fever in most cases. The treatment consists in good care and giving home remedies such as are used in human practice and for dogs.

Bronchitis -- Bronchitis is an inflammation of the tubes that lead to the lungs and the treatment consists in keeping the cat out of drafts, dust, cold rain storms and out of wet basements. Medicate with the remedies used for children and dogs.

Pneumonia -- Pneumonia is attended with more fever than bronchitis; however in cats the two ailments generally occur together as we seldom have lung fever alone in cats. In many cases parasites are lodged in the lung tissue.
Give the cat good care and pure air to breath. Keep it eating by tempting it with different kinds of food. Apply poultices, give whiskey and small doses of quinine, also home medical remedies that are prescribed for broncho-pneumonia in horses or for man.

Gastritis -- Gastritis is an inflammation of the stomach, generally brought on by feeding too often and too much at at time, or by feeding irritating food or giving drugs that burn the inner wall of the stomach; but it may be a secondary or constitutional disease and not the result of gorging the stomach. The symptoms are vomiting up food, frothy mucus, and sometimes blood.
When the cat is left to follow his own instinct he eats grass which acts as an emetic and if it does not act thus give him a cathartic of Glauber's salts and if the vomiting continues give hot black coffee and if he has much pain give small doses of chloretone or paregoric.

Constipation -- This is an ailment the cat is pretty free from but when it does occur give castor oil, sweet oil, or jalap.

Diarrhea -- This is a very common ailment in house cats brought on by eating out of dirty dishes and eating infected food. Feeding irregularly and too much fat meat also brings on looseness of the bowels. Liver and vegetables when fed to cats opens their bowels. All the remedies that are prescribed for bowel ailments in man are suitable for cats. A small dose of sweet oil or castor oil should first be given to clear the bowels and if the pain is great give laudanum.

Yellow Jaundice - When the mucous membrane of the eye is yellow the liver is perhaps congested or the bile is not passing out of the body by its natural channel. The liver may contain parasites or may be inactive or enlarged. When the bowels are costive give small dozes of calomel and castor oil or Glauber's salts and regulate the cat's diet.

Tuberculosis - Cats very seldom suffer from tuberculosis and in fact it is very difficult task to inoculate the cat so as to produce the disease. I very often examine cats after death to satisfy people who insist that their cat had consumption but generally find they were mistaken.

Distemper - Distemper is a contagious and infectious disease affecting cats. Associated with this ailment various organs of the body may be inflamed and the cat always has fever. They symptoms are; a watery discharge from the nose and eyes, gradually growing thicker; fever; some coughting and quick breathing. The throat, bowels and lungs may become affected. Keep the sick animal away from healthy cats. Be sure the cat has fresh air but is kept warm and in no draft. If the bowels are constipated, give a laxative but never give a cathartic for it may produce death. Give some baking soda in milk or some hot black coffee if the cat grows cold give whiskey in twenty five drop doses every three hours. When lung or bowel complications set in, treat them as in man.

People Home Stock Book -- Household Pets page 241 - 242 -- 1910

Asparagus

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(asparagus officinalis)

Action - diuretic, heart sedative.

Uses - Stone or Gravel in the Kidneys or Bladder, Dropsy

This is a common garden vegetable and may be used either as a tea or in decoction by using 2 ounces of the plant in a pint of water. In decoction it is used freely as a diuretic. Another way to prepare the plant is to crush and strain 5 pounds of the fresh tops in water, boil the jice down to a pint and ad a pint of rectified spirits. Take from 1/2 teaspoonful 5 times a day. Asparagus tea is a good dropsy remedy and is particularly good for stone or gravel in the kidnes or bladder. In making the tea, keep the roots in hot water, not poing for several hours, then strain. This must be taken for some time to get the desired results.

Peoples Home Medical Book -- Herb Department page 305

Housekeeper's Everyday Schedule

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"In any community organized on really healthy lines, the average woman will have quite enough to do in her own home, whether she is rich or poor. Nowhere else can she do work of such value to the nation" - Theodore Roosevelt

Kitchen calendars or schedules have probably been written for nearly every cook book published. It has been a serious question in my mind how much time and thought to devote to this. If the housekeeper will use it, it is worth while. If she is a guess cook or 'near enough' it would be a waste of time to prepare it.

With the thousands of women with whom we have come in contact in the past years, I know they are steadily advancing along the line of better and more wholesome living, and more accurate cooking. By such these pages will be read and consulted or a copy made and framed to hang in the kitchen. One of the most difficult problems the housewife has in her cooking is determining the tempurature of the oven for baking. Moderate, hot, very hot, cool, etc, may not mean the same thing to one that it does to another. Thermometers are coming into general use, are inexpensive and will do much to not only relieve the anxiety attending the baking, but there will not be failures as before when it was all guess work. We are learning to be systematic and accurate in all that pertains to housekeeping and cooking; and as a result work is easier and we have better cooked foods with fewer failures.

A half-pint measuring cup of tin or glass can be purchased at any department store for five to ten cents and it is standard for all recipes given. Do not expect perfect results using a tea cup one time and a coffee cup another, or guessing at the halves, thirds or quarters. No matter what your experience or judgement, in order to have a recipe give perfect results, ALWAYS - with all conditions equal, there are cetain measurements which must be strictly followed.

Table of equalities

1 cup equals 1/2 pint
4 tablespoonfuls equals 1/4 pint
1 gill equals 1/2 pint
1 pint equals 1 pound
1 cup of butter equals 1/2 pound of butter
2 and 1/4 cups powdered sugar equals 1 pound
2 cups of sifted flour equals 1/2 pound
1 rounding tablespoonful of flour equals 1/2 ounce
1 rounding tablespoonful of sugar equals 1 ounce
1 rounding tablespoonful of butter equals 1 ounce.

The Peoples Home Recipe Book page 5

Indigestion and Dyspepsia

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Chronic Gastritis

Symptoms -- There is a loss of appetite, an impared sense of taste, nausea and perhaps vomiting in the morning. The food may be vomited up or the vomitted material may be partly digested. There is belching of gas and the tongue is coated. The bowels are usually constipated and the digestion is slow and impaired.

Treatment -- Attention must be paid to the diet both as to food and drinks. Wahsing out the stomach is good. For the loss of appetite various simple bitters may be given.

Allopathic Treatment -- Cinchona, quassia and cardamon may be given once or twice a day with meals. You may give 1/2 dram of compound tincture of cardamon. Five drops of dilute hydrochlori acid combined with essence of pepsin may be given with each meal.

Homeopathic Treatment - Thrid trituration of Nux Vomica, the third trituration of Pulsatilla, the third trituration of Carbo. Beg., the twelfth trituration of Lycopodium and the second dilution of Bryonia.

Nursing and Diet -- Eat often but small meals of easily digested food. As a rule grease of every kinds must be forbidden. Eat no fried foods. Eat slowly, chew the food well and do not eat too much. If there are water brashers and much gas, then startchy foods such as potatoes and the coarsest vegetables shoul not be eaten. Hot bread, cakes, pancakes and pies are not good. Keep away from the soda fountain and do not eat sweets. Sweet Milk and buttermilk are both good and so are broths and gruels if not too rich. Relieve the constipation. Takadiastase relieves trouble arising from the eating of too much starchy food. Take a teaspoonful of the elixir of takadiastase after each meal.

In indigestion what you eat is of prime importance. You cannot get rid of indigestion if you keep puting into the stomach the food or the drink that causes it. Whatever food disagrees with you, stop eating it. Pies are generally harmful as well as most cakes. Milk disagrees with some people. Skimmed milk and buttermilk are good for some. Eggs should be either soft boilded or cooked for an hour with the shells on. If an egg is boiled for an hour it becomes tender and mealy. Meats are hard to digest. Potatoes are more healthful when baked or boiled but some cannot eat potatoes on account of their containing starch which forms gas on the stomach. Eat as little as possible and it will not hurt you to occasionally fast for a day. The bowels must move freely at least once a day. Remember also that it sometimes takes months to cure indigestion and it may return without much provocation. It is best to be care of the diet for some time after you are cured.

Some good herb remedies for the stomach may be had by making teas of the following herbs. Put from 2 to 4 ounces of the herb into a pint of water and steep and then take 2 or 3 ounces of the tea, 3 or 4 times a day. You can use golden seal, sweet flag, gentian, columbo, comfrey, poplar bark, balmony, bitter root, prickly ash bark, wild cherry bark or ginger root.

I was doctoring a rich jolly farmer for dyspepsia. He told me: "As long as the medicine lasts I feel good but the stomach trouble comes back when I stop the medicine." I asked him, "You are careful what you eat?" He replied, "Oh yes, I am very careful. " I was then very busy and did not inquire particularly as to what he ate but took his word as to his being careful. One day in the spring he came in for more medicine. We sat down and had a talk. I said "You are still careful about what you eat?" "Oh yes," he replied, "I am careful about that" "Well tell me just what you eat," I said. He hesitated a moment and then said, "Why I guess I eat about everything that is put on the table." I found that he ate sausage and sausage gravy, pancakes and pork and gravy, fried potatoes, fried eggs, cakes and mince pies as well as drinking two or three cups of coffee at a meal. I had a good laugh for this is certainly being careful. How can anyone who eats such rich foods be cured of dispepsia!

Diseases of the Stomach and Intestines, The Peoples Home Medical Book 1910 pages 143 - 144- 145

Water on the Brain

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Tubucular Meningitis

Description: This is also known as acute hydrocephalus. It is really an acute tuberculosis in which the membranes of the brain and sometimes the spinal cord are mostly affected. It is much more common in children than in adults. It rarely occurs during the first year but is more frequent between the second and fifth years. In a majority of cases old tuberculous trouble in the bronchial and mesenteric glands is found.

Symptoms - there has been failing health for several weeks or the child may be getting over measles or whooping cough. Sometimes it has previously had a bad fall. The child is listless, peevish, irritable and has lost it's appetite. The symptoms pointing to the disease may then set in suddenly with convulsions or more commonly with headache, vomitting and fever. The pain may be intense and agonizing. The child puts its hand to its head and gives a sharp sudden cry, and sometimes screams. It is usually constipated and there is slight fever which gradually rises to 102 or 103 degrees. The pulse is rapid at first but later becomes irregular and slow. During sleep the child is restless and disturbed by twitching of the muscles and sudden jumps, it may wake up in great terror. In the early stages the pupils of the eyes are contracted. The first stage is the stage of irritation.

During the second stage of the disease these symptoms disappear. The abdomen (or belly) is drawn in, the bowels are constipated, the child is dull and when aroused is more or less delirious. The head is often drawn back or to the side and the child utters an occasional cry. The pupils are enlarged or irregular and a squint may develop. Convulsions may come on or the muscles of one side or limb may become rigid.

During the last stage, is paralysis, and stupor, or deep drowsiness, this progresses to the point where the child cannot be roused. Convulsions are rather frequent and there is a sudden drawing up of the muscles of the back and neck or the spasms may occur on one side only. The pupils are enlarged, the eyelids partly closed and there is rolling of the eyeballs. There may be diarrhea, the pulse is rapid and the child sinks gradually away. The disease last from 2 to 4 weeks. It is fatal in most cases.

Infections and Contagious Diseases The Peoples Home Medical Book, pages 71-72 1914

What to do and How to do it

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Furniture Dressing - Use equal parts of alcohol and raw linseed oil. First remove all greasy substances, then apply with a soft woolen cloth.

Washing Fluid - One box of lye and five cents worth of borax, salts of tartar and dry ammonia. Dissolve in two gallons of hot water. Take off fire before putting in ammonia. To be used in boiling suds.

To Clean Carpets - One cake Ivory soap, one bottle ammonia, five cents worth of ether; dissolve soap in one gallon of hot water; then cool, add ammonia and ether. Scrub small space at a time with a brush and wipe dry with a soft cloth wrung out of warm water.

To Remove Paint Stains from cotton and wool - Old dry paint stains may be removed from cotton and woolen good by first covering the spots with olive oil or butter and then applying chloroform.

To Preserve Eggs - One quart of salt, one pint of slacked lime and three gallons of water. This liquid will keep eggs for years.

A tight shoe - Wring a cloth out of hot water and apply to the part that is tight. If necessary renew and keep shoe on until the leather is stretched.

Cleaning Plates before Washing - Tack a bag on the inside of the kitchen sink door and it it keep cloths to be used in cleaning plates, before dishwashing. Dip the cloth in water, rub on a little soap, then wipe instead of scrape the dishes. A great help in kitchen work.

To Clean Linoleum or Oil Cloth -- instead of using soap and water, wash with sweet milk. The milk makes it look fresh and bright without destroying the luster.

To Mend Iron Vessels - Mix finely some sifted Lime with the white of an egg till a thin paste is formed, then add some iron filings. Apply this to the fracture and the vessel will be found nearly as sound as ever

To Exterminate Bed Bugs - Use kerosene oil freely wherever the bugs are found.

To Remove Kerosene - Cover the spot with cornmeal; lay a paper over it and rub with a moderately heated iron. Two or three applications will remove the kerosene. Finely powdered chalk may be used instead of cornmeal if desired.

Cement for Glass and Iron - Alum melted in an iron spoon over the fire makes a good cement for joining glass and iron. It is sueful for cementing the glass part of a lamp to its metal base and stopping cracks about the base, as parafin will not penetrate it.

The Peoples Home Recipe Book 1914 pages 196 - 197 - 198

Dictionary of Medical and Veterinary Terms - 2

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Acute - Severe, sharp; the reverse of chronic; coming quickly to a crisis.

Adhesion - act of sticking, union or sticking of surfaces

Adhesive - sticky, uniting, tending to adhere.

Adhesive Plaster - Sticking plaster

Adipose - Fatty

Adjuvant - a medicine put into a prescription to assist the action of the other medicines.

Adult - a person or animal that has attained full growth

Adventitious - accidental; acquired as diseases.

Affection - Disease, sickness, disorder, malady

Affusion - the action of pouring a liquid upon any body.

Albumen - the white of an egg; an element found in both vegetable and animal substances.

Albuminoid - of the nature of albumen

Albuminose - a substance produced in the stomach during the act of digestion.

Aliment - Any kind of food or nourishment

Alimentary Canal - the canal extending from the mouth to the anus and including the gullet, stomach, and intestines.

Alkali - a substance like soda or potash that neutralizes or destroys acids

Alternative - a medicine that gradually induces a change or restores healthy action.

Alveolar Processes - that part of the jaw which contains the sockets of the teeth.

Alveole - a tooth socket

Alvine - relating to the intestines

Amaurosis - a loss of sight produced by various causes

Amenorrhea - Absence, retention or suppression of the menses

Amnion - a membrane enclosing the fetus and liquid

Amniotic liquid - the fluid surrounding the fetus

Amputation - the act of cutting off a part of the body as a limb.

Amylaceous - containing starch

Amyloids - foods such as sugar and starch which are composed of carbon and hydrogen

Peoples Home Stock Book 1914 pages 270 - 271

Sprouted Oats, A Great Egg Producer

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How to Make a Bushel of Green Winter Feed for Ten Cents

Cover a pailful of ordinary oats with water and if it is summer time let them soak for five or six hours but if winter time they should soak for twenty-four hours. Then turn them into a pail twice the size of the first one and that has previously had a half-inch hole bored in the bottom so as to allow drainage. Set them in a moderately warm place for three of four days or until they are well sprouted and begin to heat. Shey should be sprinkled with water once a day and should always be kept covered with a blanket or old sack. It is best to grow them in a cellar. In the summer time use cold water and in the winter use warm water. When they have become a mass of sprouts they should be spread three or four inches thick in a box that has also had one or two half-inch holes bored in it. When in this box they should be sprinkled and stirred each day. They make the best feed when the sprouts are from one half inch to an inch long. One bushel of good oats properly treaded will make four or five bushels of sprouted oats. In this way you not only get the full value of the nutriments in the oats but you also have a green food for winter use that will start the hens to laying. Twice a day give the hens all they can eat. A teaspoonful each of salt and cayanne pepper added to each pailful of oats will give excellent results. When the sprouts are half and inch long they make a fine chick food and may be given to chicks three times a day after they are a week old. This makes good food for turkeys, ducks and geese as well as chickens.

The Peoples Home Stock Book 1914 pages 233 - 234

How to Make Money on Chickens.

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Rules and Suggestions gathered from the Most Succesful Poultry Raisers in the World

1.Use open-front hen houses or houses open on the south side and only protected by muslin curtains. Curtains to be dropped in zero weather only.

2. Keep house perfectly clean. Dropping boards to be cleaned at least once a week and floors as often as the litter becomes soiled or damp.

3. At least twice a year, whitewash the buildings thoroughly, using carbolic acid in the whitewash to keep away vermin. If this is done you will not be troubled with mites.

4. To get eggs in winter you must make the hens exercise. Do this by keeping the floor well covered with six to twelve inches of clean, dry straw, in which scatter you scatter the morning and evening feed, thus making them work for what they get to eat.

5. Feed all the hens twice a day. Feed a balanced ration, giving wheat, oats and barley in equal portion and in summer at an equal portion of corn but in winter add three times as much corn.

6. You cannot expect many eggs in winter unless you give plenty of green food. Sliced beets are good, also keep the feeding rack full of short cut clover. The hens are fond of clover and you can depend on its producing eggs. Sprinkle the clover with water and let it stand a day before before feeding.

7. A good and inexpensive green food is made by sprouting oats. You thus get a good green food for winter use at a cost of about ten cents per bushel.

8. Keep beef scrap, oyster shell, and grit constantly before the hens. Keep these in hoppers to avoid waste.

9. Keep fresh clean drinking water before the fowls all the time. Clean water dishes everyday.

10. Avoid disease by the free use of disinfectants such as carbolic acid and formaldehyde.

11. Keep a box of clean, dry dust in a sunny corner of poultry house, This is important.

12. Do not overcrowd the hens and do not keep too many in one building.

13. Hens do best in flocks of not more than fifty.

14. Allow one cock for every twelve or fifteen hens in the breeding pens. No cocks in the laying pens.

15. Allow plenty of fresh air at all times but do not have drafts.

16. Keep the hens free of lice.

17. In the summer the chickens should have free range. If this is impossible they should be supplied with plenty of green food.

18. For breeding purposes, use only your best and healthiest stock.

19. If you want to breed for the best egg production, get trap nest and keep a record of each hen and breed only from the hens that show the greatest yearly production of eggs.

20. In the poultry businees it is attention to details that counts. Observe regularity in the feeding, cleaning and filling the hoppers and look after the comfort of the hens at all times.

21. One breed well cared for will pay better than too many breeds.

22. If you feed a mash do so in the morning but do not feed enough to keep them from exercising. Many poultry raisers give dry feed exclusively.

The Peoples Home Stock Book, pages 234 - 235

Cakes

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Including Butter Cakes, Sponge Cakes, Layer Cakes, Loaf Cakes, Fruit Cakes, Cookies, Fillings and Icings.

"The character of all work depends upon the intelligence of the person who performs it."

All measurements level unless otherwise stated. Flour sifted before measuring.

There are only two kinds of cakes -- butter cakes and sponge cakes and they must be considered separately as to the manner in which they are put together and in baking. All butter cakes are stirred or beaten; for all sponge cakes a motion called "cut" or "fold in" is used. This refers to the manner in which the flour and sugar are put into the cake. One stroke too much in sponge or angel cakes toughens them.

There are three things very necessary in cake making.

First -- material, which should be the very best butter, freshest eggs, fine granulated cane sugar, pastry flour and pure cream of tartar baking powder.

Second -- putting the materials properly together

Third -- this is the most difficult task of all, and it is knowing how to manage the oven.

If I say a "moderate oven" that may mean one thing to me and another to you. The same is true of any other temperature and nine-tenths of the failures in cake making come through not understanding the proper relation of heat to the cake in the oven. Oven thermometers are coming into common use and will no doubt prove very helpful. There is no such thing as luck in cake baking. There must be accuracy in measurements with all the other qualifications named. Cake baking is a science. Science is exact knowledge. Know the very best ways of doing, follow your recipe accurately and with some knowledge of the laws of heat in the oven and success is assured.

Never remove a cake from the pan until it is perfectly cold.

Never use a greased pan.

Use the best cream of tartar baking powder.

See that all utensils and materials are ready for use before beginning your cake.

Use as few utensils as possible to insure good work.

Be neat and orderly in your work and do not scatter flour and spill materials.

A cake made with water instead of milk will be more tender and keep moist longer.

To be a successful cake-maker one should make cake often, at least once a week, until you have mastered the general principles involved in it and then good judgement and brains must be mixed with every cake to insure success.

Cakes without butter require a very moderate oven; in fact start with barely a warm oven until raised to its full height; then increase slightly to brown.

Cakes with butter require a moderately hot oven.

Layer cakes are baked more quickly than loaf cakes.

All molasses cakes and gingerbreads require a moderate oven as they burn easily.

Steam fruit cakes when possible, and finish half an hour in a moderate oven to brown.

The "one, two, three, four cake" used by our grandmothers is really the mother of all butter cakes used today, while the sponge cake is the foundation from which angel food and sunshine cakes are derived.

Certain proportions are used as guides in all butter cakes; there is less sugar than flour, and less butter than sugar. Where no eggs are used more baking powder is necessary. For instance, one teaspoonful of baking powder is sufficient for each cup of flour if several eggs are used. Do not use too much baking powder as the cake is likely to be coarse grained and dry quickly. It is not necessary to have so many recipes as it is to obtain changes in flavoring and filling.

People Home Recipe Book pages 14-15 Mrs. Kirk's Recipe Card Index copyright 1906.

What to do and How to do it...Including Various Recipes of all Kinds.

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"We have gathered a posie of other men's flowers, And nothing but the thread which binds them is ours."

Blacksmith's Borax for Welding - One ounce of salt, one ounce saltpeter, two ounces copperas, four pounds of sand: mix.

Washing Fluid - One ounce of salts of tartar, one ounce of carbonate ammonia, one box Babbit's lye, one gallon of soft water. Use one half teacup to a washing.

Wall Paper Cleaner - One half cup of water, one cup flour, three teaspoonfuls of vinegar, three teaspoonfuls of ammonia, one teaspoonful carbon oil. Boil and stir constantly until thick, work in small balls and rub paper with downward strokes, will not streak or spot if made as directed.

To Destroy Odor of Burning Lamp Wicks - boil new lamp wicks in vinegar and then thoroughly dry them. There will then be no odor from them when burning.

To Clean Mud from Clothing - Use a corn-cob to rub the dried mud from the clothing then brush well.

Rust -- Iron Rust may be removed with Kerosene oil.

To remove Tan from Skin -- Wash with a solution of lemon juice and cabonate of soda; follow with the juice of unripe grapes if they may be had, if not with "Fuller's Earth Water".

To Keep Steel Knives from Rusting - Dip the knives in a strong solution of soda, four parts of soda to one of water; then wipe dry, roll in flannel and keep in a dry place.

To Dry Boots -- Fill wet boots with dry oats and set aside for a few hours. The oats will draw the moisture from the boots, and welling out, will keep the leather from shrinking and hardening as it would do if placed near a fire to dry.

To Remove Fruit Stains -- Fruit stains may be removed from table linens by pouring boiling water through the cloth where it is stained.

from, The Peoples Home Recipe Book, pages 196-198

Table of Pains and Aches

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Head
Forehead -- often due to stomach or to constipation
Over Eyebrows --Catarrh or grip
Top Part -- In women frequently due to womb trouble
Temples -- Generally neuralgia and may be from ear or teeth
Neck (nape of ) -- Spinal troubles and nervousness
Neck, Continued stiffness -- one of the first symptoms of typhoid fever.

Chest
In Lungs -- Pleurisy, pneumonia, consumption.
Muscles of chest -- Rheumatism or neuritis
Under Edge of Ribs -- Intercostal neuralgia
Band around Chest on Heart Line -- Heart Disease
Pain in Breathing -- Generally pleurisy or pneumonia
Around Heart -- may be heart trouble, muscular rheumatism or heartburn. Heartburn is due to pressure from gas in the stomache or bowels
Streaking from Heart Region to Shoulder and down inner side of arm -- Frequently indicates valvular heart disease.

Abdomen
Pain in Stomach -- probably due to indigestion, may be dilation or gas.
In stomach and radiating to Back Bone -- Ulcer of the stomach
In stomach - maybe due to cancer
Between navel and Point of hip bone on right side - Likely to be appendicitis, especially if muscles are tense and hard.
Running from Kidney to Bladder and into Groin or Scrotum - usually due to gravel
Band around and below the waist - disease of spinal cord.

Back
Pain under ribs near back bone -- Kidney trouble, kidneys are higher up than most people think.
In deep muscles of back - Lumbago
Very Low in back -- Piles or injured bone (coccyx)

Shoulder
Pain under right shoulder blade - Liver trouble

Legs
Pain in back part of thigh and leg to foot -- Sciatica
Knee - Rheumatism, white swelling or hip joint disease

Joints
Pain or aching in Joints -- generally due to rheumatism

Pain in Urinating

Pain in passing urine -- local inflammation of urethra or bladder or due to acid or alkaline urine

from the People's Home Medical Book -- Nursing Department pages 4-6 1910

The Horse

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Conformation and Good Points
The head should not be too large but with considerable width between the eyes. The eye should show but little white, have a mild expression and be clear and well developed, the face should be lean; the nostrils large and somewhat open and the muzzle should not be too large but there should be considerable width between the angles of the lower jaw. The ears should carried erect and be of moderate size. The neck should be long, narrow, arched and moderately deep. The shoulders should be well developed and considerably wider than the neck. The elbows should not turn in and the arm should be long and quite muscular. The knee should be broad in front tapering back, but straight, for if too far back it resembles a cow's leg and if too far forward the horse is knee sprung. The shin bone should be flat and wide from front to back; the fetlock should be large and the fetlocks should stand at an angle with the floor of about 45 or 50 degrees. The foot should not be too small and should be shaped like a bell. The fore part of the shoulders should afford a comfortable resting lace for the collar and the withers should be strong, well-developed and not too round. The breast should be full and wide, the chest should be large, the body should not be too slender, the back should not be too long or too low (sway back) and the loin should be well developed. The last rib should come well back. The hips should be wide, muscular, and not drooped too much. The tail should be wide at dock, tapering, and muscular, it should also be carried away from the body. The hind quarters should come close together, especially around the anus. The quarters should be thick and muscular and the thigh heavy and tapering downward. The hock should be broad, clean and flat, a short flat shin bone is preferable, the fetlock should be strong and not set too far forward; the pastern should be of medium length and the foot not too small.
The Peoples Home Stock Book W.C. Fair V.S. 1914 page 1

Puddings and Sauces

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Bread and Butter Pudding
Lay 6 slices of well buttered bread in a pudding dish greased with butter and stew with seeded raisins; next beat 3 eggs with 1 cup of sugar, 1 teaspoon of vanilla crystals, and stir in a quart of milk and fill dish. Bake one half hour in a quick oven.

Bird's Nest Pudding
Stew one pint of apples but do not allow them to cook to pieces; sweeten to taste, having them well covered with juice. Take one cup of sweet milk and stir into it enough flour to make a thick batter, adding to the flour 1 teaspoonful of baking powder, a little salt and sugar. then drop the batter into the boiling sauce and either steam on the stove or bake in the oven. When done grade over with nutmeg and serve while hot, with cream. Peaches, strawberries, blackberries, raspberries, etc. in season work equally as well as apples.

Cocoanut and Tapioca Pudding
One cup of tapioca soaked overnight, 1 quart of milk, 1 cup of sugar, yolks of 3 eggs, whites of 2, 2 tablespoonfuls of grated cocoanut; bake half an hour. Use for frosting the beaten white of one egg, sweetened with a tablespoonful of cocoanut, brown in oven.

Steamed Chocolate Pudding
One cup granulated sugar, yolks of 3 eggs, 3 tablespoonfuls sweet milk, 1 ounce melted chocolate, 1 cup flour, 2 teaspoonfuls baking powder. To the beaten yolks add sugar and beat until light. Beat whites until very light and mix with baking powder and flour, then quickly add in the other mixture. Put a large spoonful in greased cups and steam half an hour. Sauce: One cup of sugar, 1/2 cup of butter, beat to a cream, add one teaspoonful of vanilla and 1/2 cup of milk; stir constantly over hot water, cooking until smooth and creamy.

Peoples Home Recipe Book, pages 170 and 171

Puddings and Sauces

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The proof of the pudding is in the eating.

Each ingredient used in making a pudding should be of the best quality. The milk should be strictly fresh and the suet perfectly sweet. Dried currants should be washed carefully and dried in a napkin. The stems and dirt should be removed by rubbin in a coarse towel after which the currants should be seeded. Spices must be finely pounded and only the outside rind of oranges and lemons should be grated off.

For puddings, eggs should always be beaten separately, the yolks straind and the whites added last. Boiled milk should be allowed to cool before the eggs are added and if fruit is used it should be added last. Puddings are either boiled, baked or steamed. Add a pinch of salt to puddings and bake them as soon as mixed. Batter and cornstarch puddings require a rather quick oven while bread, rice, custard and fruit puddings should have a moderate heat.

Boiled Puddings will be lighter if boiled in a cloth with full room to swell but some use a mold or bowl with a cloth tied over it. The bag should be wrung out of hot water and well floured on the inside. As a rule boiled puddings require twice as long for cooking as those that are baked. Steamed puddings are likely to be lighter and more wholesome than those that are boiled or baked. Put over cold water and do not remove cover while steaming.

page 170 The Peoples Home Recipe Book 1914

Plum Pudding

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Plum Pudding

Materials
Seeded Raisens 3/4 pounds
English Currants 1/4 pounds
Blanched Almonds 1/4 pounds
Candied Lemon Peel 1/4 pounds
Candied Orange Peel 1/4 pounds
Candied Citron 1/4 pounds
Walnut Meats 1/4 pounds
Sifted Bread crumbs 1/2 pounds
Suet 1/2 pounds
Granulated White Sugar 1 cup
Cream (scant)1/2 cup
Eggs 4
Cinnamon 1 teaspoonful
Salt 1/2 teaspoonful
Cloves 1/2 teaspoonful
Nutmeg 1/2 teaspoonful
Brandy 1 wineglassful
Fruit juice or red wine 1 wineglassful

Utensils

Food Chopper
Egg Beater
Teaspoon
Scales
Mixing bowl
Molds
Measuring cup
Steamer

Directions:

Chop half the raisins and add them to the currants, chopped walnuts, almonds, citron, orange and lemon peel shredded fine. Now add all the remaining ingredients, except the eggs and cream and mix together. Cover closely and let stand several days or at least 24 hours. Add the beaten eggs and cream and pack in well buttered molds, cover tightly and steam 6 hours. Put away in a cool dry place and when ready to use steam at least two hours and longer will do no harm. Serve with hard sauce or ice cream.

In blanching the almonds either pour cold water over them for several hours to remove the skins or put over the fire with cold water, bring just to the boiling point, remove the skins and dry the almonds off quickly in the oven.

** from Mrs Kirks Card Index, Supplemental Set No. 5 Copyright 1909 by Mrs. Alice Gitchell Kirk. Page 73 The Peoples Home Recipe Book

Peoples Dictionary of Medical and Veterinary Terms

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"A"
Abate - to diminish, to lessen

Abdomen - The belly, that part of the body containing the stomach and intestines

Abdominal - Pertaining to the Abdomen

Ablution - Washing; cleansing with water

Abnormal - Unnatural, irregular

Abortion - Expulsion of fetus before it can sustain life

Abrasion - A wound caused by rubbing or bruising of the skin

Abcess - A collection of pus in some tissue or organ of the body

Absorbent - Anything which sucks up substances; a medicine which takes up acidity from the bowels and stomach

Absorption - The process or act of absorbing or sucking in; condition of being absorbed or sucked in.

Accoucheur - A man who attends mothers during childbirth

Acetabulum - The cup or socket that receives the head of the thigh bone.

Acholia - Not a sufficiency of bile

Acid - Sour, pungent, sharp or biting to the taste

Acidity - Sourness

Acme - the top; the highest point

Acrid - Pungent; bitter, irritating

Actual Cautery - searing or burning with a hot iron; used in surgery

Acupuncture - pricking with needles; one of the type of surgical operations

page 270 The Peoples Home Stock Book by W.C. Fair V.S. 1914

Roast Goose and Prune Dressing

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Materials: Wild or Domestic Goose, Stuffing, Salt, Pepper

Utensils: Baking Pan, Long Handled Spoon, Large Meat Fork

Directions: Singe and remove the pin feathers, wash and scrub in hot water, use hot soap suds. It is best to have the bird drawn (that is the intestines removed and tendons pulled out) by the butcher or if the bird has been shot by your husband you will need to do this yourself. Wipe the bird both inside and out, or by holding it under a cold water faucet or pouring cold water through and over the bird but do not let the fowl soak in cold water. Wipe dry. Rub the inside with salt and an onion cut in half. Fill with Prune Stuffing. Place the bird in a baking pan, preferably one with a rack in the bottom and cover the breast with thin slices of bacon. Bake in a very hot oven 15 minutes for every pound. Add a half a cup of boiling water to the pan and baste every 10 minutes or so. Serve onions and brussel sprouts or browned sweet potatoes, apple and celery salad or lettuce and orange salad.

Prune Dressing - Cook one half pound of Prunes by soaking overnight and cooking slowly in a double boiler. Pare, quarter and core three large tart apples and add to the prunes which have been stoned and cut into pieces. Cook one half cup of rice until tender. Shell and blanch a dozen chestnuts; boil until tender and cut in pieces. Add to the above mixture with one half cup of butter, one half teaspoonful of paprika and a good pinch of cinnamon. Mix together and it is ready for use.

submitted to the Peoples Home Recipe Book 1914 by Mrs. Alice Gitchell-Kirk 1908

People's Home Remedies for Drunkeness

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1. Thompson's Composition Tea -- It is claimed that Thompson's Composition Tea will cure drunkeness. Take hemlock bark, 1 pound; bayberry bark, 2 pounds; ginger root, 1 pound; cloves, 2 ounces; cayanne pepper, 2 ounces; pulverize and mix well. Of this take one half teaspoonful with a teaspoonful of sugar and put into a half teacupful of boiling water. After it has stood for a few minutes, fill the cup with milk. Drink half of this before rising in the morning and the rest just before the first meal.

2. Tonic and Stimulant -- A celebrated physician gives the following: magnesia, 10 grains; sulphate of iron, 5 grains; peppermint water, 11 drams; spirits of nutmeg, 1 dram: this quantity should be taken twice daily. It is a great tonic and stimulant and has proven successful in many cases for which many are thankful.

3. Stramonium Leaves -- give a tea made of stramonium leaves. I may be given in tea or coffee if desired without the knowledge of the patient. Will relieve the appetite for alcohol as well as tobacco.

4. Ammonia -- A teaspoon or two of aromatic spirits of ammonia in a glass of water will aid in sobering the patient. May be repeated in 45 minutes if necessary.

5. Ginger and Pepper -- for delirium tremens force the patient to take a strong coffee or milk and give a tea made with ginger and pepper.

6. Tincture of Capsicum -- Give the delirium temens patient tincture of capsicum in teaspoonful doses

7. Bromo - Seltzer -- For Drunkeness take a dose of Bromo-Seltzer and go to bed.

** page 207 - 208 -Peoples Home Medical Book, 1914.

2008-12-16T15:12:00.001-08:00

the first posts begin tomorrow...