72 



POPULAR SCIENCE NEWS. 



[May, 18S9. 



the fracture. For this reason, thin glass, 

 which is quickly heated through, is less likely 

 to break than the thick, heavy varieties. 



«^v 



MISCELLANEOUS EGG LORE. 



The yolk of egg alone is better for invalids, 

 and will be frequently relished when the white would 

 be rejected. 



When cream cannot be procured for coffee, the 

 yolk of a soft-boiled egg is a very good substitute. 



To prevent the juice of fruit pies from soaking 

 into the bottom crust, wash the crust over with a 

 beaten egg before putting in the fruit. 



When making frosting in warm weather, set the 

 whites of the eggs on ice for a short time before 

 using. 



If the eggs you" have to use for frosting are not 

 quite as fresh as you could desire, a pinch of salt 

 will make them beat stiffen 



The white of an egg, an equal quantity of cold 

 water, and confectioner's sugar — triple X — sufficient 

 to make it the required consistency, makes a frosting 

 which is very nice, and, as it requires no beating, is 

 very easily made. 



When beaten eggs are to be mixed with hot milk, 

 as in making gravies or custards, dip the hot milk 

 into the beaten eggs a spoonful at a time, stirring 

 well each time, until the eggs are well thinned, then 

 add both together; this will prevent the eggs from 

 curdling. 



It is often a question what to do with either the 

 whites or yolks of eggs which are sometimes left 

 after making cake, frosting, etc. Either will keep 

 well for a day or two, if set in a very cool place, — 

 the yolks well beaten and the whites unbeaten. 



Whites or yolks of eggs may be used with whole 

 eggs in any cake or other recipe calling for eggs, 

 counting two yolks or two whites as one egg. 



Sort out the little eggs and keep them for settling 

 coffee, using the larger ones for cake. 



When eggs are cheap and plentiful in summer, 

 wash all those used in cooking before breaking. 

 Save the shells, and, when a quantity are dry, crush 

 them fine ; beat half a dozen eggs well and stir them 

 into the shells. Spread them Avhere they will dry 

 quickly, and, when thoroughly dry, put in a thin 

 cotton bag and hang in a very dry place. In the 

 winter, when eggs are scarce and dear, atablespoon- 

 ful of this mixture put in a cup, a little cold water 

 poured over it and left to stand over night or for 

 a half an hour or so in the morning before break- 

 fast, will answer every purpose of a whole egg in 

 settling coffee. 



Egg stains can be easily removed from silver by 

 rubbing with a wet rag dipped in table salt. 



T« clean vinegar bottles and cruets, crushed egg- 

 shells in a little water are as good as shot, besides 

 being healthier and handier. 



To mend broken china, use a cement made by 

 stirring plaster of paris into the white of an egg. 



An egg, well beaten, and added to a tumblerful of 

 milk, well sweetened, with two tablespoonfuls of 

 the best brandy or whisky stirred in, is excellent for 

 feeble or aged persons who can take little nourish- 

 ment. 



Eggs are valuable remedies for burns, and may be 

 used in the following ways : The white of the egg 

 simply used as a varnish to exclude the air; or, the 

 white beaten up for a long time with a tablespoonful 

 of fresh lard till a little water separates; or, an ex- 

 cellent remedy is a mixture of the yolk of egg with 

 glycerine, equal parts; put in a bottle and cork 

 tightly ; shake before using; will keep for some time 

 in a cool place. 



For inflamed eyes or eyelids, use the white of an 

 egg beaten up to a froth with two tablespoonfuls of 



rose-water. Apply on a fine rag, changing as it 

 grows dry; or, stir two drachms of powdered alum 

 into the beaten whites of two eggs till a coagulum is 

 formed. Place between a fold of a soft linen rag and 

 apply. 



For a boil, take the skin of a boiled egg, moisten 

 it and apply. It will draw ofl' the matter and relieve 

 the soreness in a few hours. 



To cleanse the hair and promote its growth, rub 

 the yolk of an egg well into the scalp, and rinse out 

 thoroughly with soft warm water. 



The eggs of the turkey are nearly as good as those 

 of the hen, and that of the goose is about as prefera- 

 ble for most culinary purposes. Ducks' eggs have a 

 richer flavor, but are not as desirable to eat alone ; 

 they are, however, as good for all purposes of cook- 

 ery, and for puddings and custards superior to any. 

 The eggs of the guinea hen are also good for all 

 culinary purposes. — Oood Housekeeping . 



OATMEAL AS FOOD. 



Oatmeal has recently received some adverse 

 criticisms. This is not surprising, as no food article 

 is just the thing in every case or at ail times. Our 

 daily experiences convince us of such truth, by likes 

 and dislikes for very common and the most whole- 

 some foods. It is natural and best to have some 

 variation of the diet. One thing may be just 

 adapted to the state of the individual — bodily- and 

 mentally — at one time and not at some other; while 

 with another person it may never agree. The so- 

 called "eternal fitness of things" needs to be care- 

 fully studied before deciding an important question 

 too hastily. 



Without entering into lengthy and uninteresting 

 details, chemistry, physiology, and experience, all 

 prove oatmeal one of the most valuable cereal foods 

 for producing good muscles and clear heads. Why, 

 then, is it frequently found to disagree.' It is easily 

 answered. By being used almost exclusively as 

 mush, it is swallowed so easily that it is not properly 

 mixed with the saliva — the first step for digestion. 



When there is little or no saliva, as in some dis- 

 eases, there is also a very weak or no digestion. A 

 good authority says, "No saliva, no digestion." If 

 any soft food, mush, toast, etc., is swallowed too 

 rapidly, or any food is washed down with tea, coffee, 

 milk, beer, wine, or water, some degree of indiges- 

 tion is thereby produced, sooner or later, as often 

 shown by a sense of fulness, discomfort, belching, 

 and other disturbances. If there is a lack of saliva, 

 or that of proper quality, it is often best to eat some 

 hard kind of bread, as the thin, hard, Scotch oat- 

 meal bread, bread crusts, rusks, etc., when the teeth 

 admit of it, and very slowly, to thus naturally in- 

 crease the amount and quality of the saliva. Such 

 a course is often a better and a safer corrective than 

 all the drugs and nostrums in the country. 



Good health can usually and should be secured 

 by correct living. The best physicians are those 

 who recognize this fact, and try to teach it to such 

 patients as are wise enough to employ them. Oat- 

 meal can be used in a variety of ways. As mush, it 

 is oflen drowned in too much milk, sugar, butter, 

 etc., for good digestion ; is swallowed so easily that 

 it helps lead to overeating and its bad results. Let 

 us go slow before we reject oatmeal as as a food. — 

 Joel W. Smith, M. D., in Inter- Ocean. 



CURRANTS ARE SMALL GRAPES. 

 A FREtyjENT error among those interested in cook- 

 ery is to suppose that the imported articles called 

 currants, used in fruit cakes, mince pies, plum pud- 

 dings, buns, and the like, are a fruit resembling our 

 own black or red currants dried. In reality, these 

 dried fruits which we call currants are just as much 

 raisins as anything that is offered under that specific 



name, being only a dried grape, although of an ex- 

 ceedingly small variety, each grape no bigger than a 

 common pea, and each bunch but two or threi- 

 inches long. These little grape bunches are picked 

 and dried in the sun, and are so full of saccharine , 

 matter that the exuding sugar crystallizes them into 

 a compact form of sufficient hardness to require con- 

 siderable strength to open the mass and prepare the 

 fruit for packing, they being then a second time com- 

 pressed, this time by means of treading with the 

 feet, which processes perhaps account for a great 

 deal of the dirt and gravel usually to be found packed 

 with them. The grapes grow all through the islands 

 and adjacent regions of the Grecian Archipelago, i 

 and, being exported originally from Corinth, they ' 

 were called at first corinths, which word was gradu- 

 ally corrupted into currants, till the primitive plant 

 and its fruit were forgotten in remembrance of the 

 little round berry of our own gardens, which might , 

 be dried from now till doomsday, without develop- | 

 ing enough sugar to melt them together as we find 

 the Zartte currants melted. -^//nr^jer'* Bazar. 



GLEANINGS. 



The temperature of water for horses is not so 

 much of an object as the purity of it. While it is 

 best to have the water cool, it is more important to 

 have it free froni all impurities. 



A Torch for Insect Nests. — For burning the 

 nests of such insects as the orchard caterpillar and 

 fall web-w«rm, take a piece of soft brick, known as 

 salmon brick, and trim it to an egg shape ; then 

 take two strong, flexible wires, cross them over the 

 brick, wrap them around it, and twist the ends to- 

 gether. Then attach it by the wires to a long stick, 

 and soak the brick in coal oil ; light it with a match, 

 and you are armed for the work. A little thorough 

 work early enough in the season, will obviate the 

 necessity of more expensive remedies at a later time. 

 Soaking in oil may be repeated as required to main- 

 tain the flame. 



The Productiveness of LAND.-^An idea as to 

 the amount of produce a well-managed garden is 

 capable of yielding, is well shown by the following 

 statement recently made by G. W. llallock & Son, 

 concerning their fifty-eight acres of land near Green- 

 point, Long Island, during the past year: 3,750 

 bushels of onions, and 4,500 bushels of carrots ; 

 early cabbages, 5,500 barrels; early potatoes, 2,500 

 'oushels; strawberries, 11,000 quarts; onions from 

 sets, 2,260 bushels; white beans, i6o bushels; car- 

 rots, 11,000 bushels; late potatoes, 450 bushels; 

 onions from seed, 3,900 bushels; ears of corn, 2,000 

 bushels ; Brussels sprouts, 500 bushels ; potato onion 

 sets, 10 bushels; carrot seed, 40 pounds; onion seed, 

 100 pounds ; Brussels sprout seed, 4 pounds; cab- 

 bage seed, 2 pounds; Hungarian grass, 3 tons: 

 cabbage plants to carry over, 250.000. 



Smut in Corn. — Professor Henry says: I have 

 planted corn with a handful of corn-smut in each 

 hill, also with tlie corn moistened and rolled in the 

 smut, to ascertain if the fungus could be increased 

 by such treatment, with no results either way. I 

 have planted corn which had been soaked in car- 

 bolic acid and copper sulphate solutions, of varying 

 degrees of strength, some of them so strong as to 

 kill part of the seed-corn, and found no benefits 

 whatever from such treatment. Since the spores 

 can be propagated in moist manure, as I have 

 already described, no doubt corn planted on freshly 

 manured land may be more aflected by the fungus 

 than without such application of manure, but it 

 hardly seems practical to stop ni:uiuring land in or- 

 der to check the fungus. 



