THE KANSAS CHERRY. 91 



paint by adding washing soda dissolved in water. Enough carbolic 

 acid should be added to give a strong repellent odor to the mixture. 

 AjDply the wash with a stiff brush. Several aiDplications should be 

 made during the spring and summer. 



MEDICINAL PROPERTIES OF THE CHERRY. 



Cherries are an absolute cure for rheumatism. I have never known 

 a person to suffer from rheumatism who ate freely of cherries, and I 

 know of huudreds who have been relieved of attacks by eating them. 

 I have often had cherries ordered two and three months before the 

 season for them opened hereabouts, and to supply the orders have had 

 to send to Cuba and California for them. The ordinary cherry con- 

 tains an acid which relieves if it does not effectually cure. Of course, 

 it may all be in the season, and that rheumatism would disappear any- 

 how, but it is safe to say that there is no rheumatism during the cherry 

 season. I do n't know of anything healthier, though even the best- 

 tasting, thoroughly ripe and perfect cherries start up very fine cases 

 of cholic and cholera morbus, which are very annoying. The colored 

 people of the South think, and it may be that the same belief exists 

 elsewhere and among others as well, that all the cramp or colic is 

 taken out of the cherry by eating it, swallowing stone and all. That 

 unquestionably was the practice once, but in recent years fears of ap- 

 pendicitis may have changed it somewhat, though for the life of me 

 I cannot understand why it is so dangerous now to swallow apple 

 seed, grape seed, or cherry-stones, when in old-fashioned times it was 

 the rule to do so rather than the exception. 



SOME STANDARD RECIPES. 



Canned Cherries. Allow three-quarters of a pound of sugar to every 

 pound of cherries. Put into a porcelain-lined kettle; cook sufficient to fill one 

 jar only at a time; bring slowly to boiling-point; simmer until the cherries are 

 soft, without being broken, skim, and can. All large cherries may be canned 

 in the same manner, first pricking the skins to prevent cracking. ("Canning 

 and Preserving," by Mrs. Rorer.) 



Another: Wash and put whole in a syrup made in the proportion of a pint 

 of water and a pound of sugar to every two pounds of fruit ; boil for eight min- 

 utes; can and seal immediately. (Buckeye Cookery.) 



Cherry Charlotte. Stone a quart of ripe cherries and mix them with a 

 pound of brown sugar. Cut slices of bread and butter, and lay them around 

 the sides and in the bottom of a large, deep dish. Pour in the fruit boiling hot, 

 cover the bowl, and set it away to cool gradually. When quite cold, serve with 

 sweet cream. This ie very nice in hot weather. ( Skilful Housewife's Book.) 



