104 



POPULAE SCIElSrCE KEWS. 



[July, 1889. 



arranged for purposes of deception, and to 

 have made a great eHbrt to appear to be what 

 it is not. There are numerous other plants 

 belonging to the Euphorbiacea; family which 

 present similar characteristics, but the cypress- 

 spurge is, perhaps, the one most likely to be 

 met with in the older parts of New England. 



CARE OF THE HAIR. 

 To keep the hair clean and silkj, it must be 

 brushed often and regularly; no amount of combing 

 will produce a like ettect. Provide yourself with a 

 brush of the finest bristles, which must be long 

 enough to penetrate the hair to the scalp. Never 

 use a wire brush, and a comb should be used only in 

 arranging the hair. Abundant hair is an ornament 

 if properly cared for, but not otherwise. There is 

 no other dust-catcher equal to it, and particles of 

 dandruff continually sifting from it are anything but 

 cleanly. 



First wash the hair in luke-warm water with a 

 few drops of ammonia, or a tine quality of soap may 

 be used. Shampoo the head thoroughly, using a 

 nail-brush, kept for the purpose, to cleanse the 

 scalp. Rinse well in clear water, or, if the hair is 

 harsh and dry by nature, use a little glycerine in the 

 rinse water, and if very moist, a little glycerine and 

 borax may be used. Rub the head and hair as dry 

 as possible with a coarse towel, then allow it to 

 hang over the shoulders, and brush with a soft 

 brush till thoroughly dry. 



At bedtime the hair should be unfastened and 

 brushed for five or ten minutes, then gathered into 

 a loose braid, which will give free access to the air. 

 To allow the hair to remain tightly twisted and 

 fastened with hairpins during the night not only 

 causes it to break and becoine uneven, but also to 

 have an unpleasant odor from want of ventilation. 



Hair that is brushed regularly night and morning, 

 if only for a few minutes at a time, will require less 

 frequent washing, and meanwhile will be clean and 

 glossy. Too much washing renders the hair harsh 

 and dry. It is very beneficial to clip the ends of the 

 hair once a month, after it has been brushed 

 smoothly down the back. After this all the forked 

 ends that remain should be clipped, as while in this 

 condition there will be no growth, and one may as 

 well perform this office for herself as to employ the 

 professional hair-dresser. 



The hair-brush should be of the best unbleached 

 bristles, not too closely set together, and of good 

 length. It should be kept free from the gathered 

 lint and dandruff by gently tapping the bristles 

 against some flat surface and wiping with a cloth 

 after each time using. Occasionally it may be 

 washed in luke-warm water with a few drops of am- 

 monia. Merely stand the bristles in the water, not 

 allowing the back to be wet. Shake free from 

 water, and stand in an airy place, not in the sun, to 

 dry. — The Sanitary Volunteer. 



+^v 



CULINARY RECIPES. 



Devonshire Cream Tartlets. — Line some tart- 

 let pans with puff paste, and fill with apple jam ; 

 when baked, beat up some cream and sugar, and 

 pipe a ring round each tartlet with the whipped 

 cream. 



Victoria Tartlets. — Line some tartlet patty 

 pans with puff paste, put in the centre some apple 

 jam, flavored with essence of cloves, or a little pow- 

 dered cloves ; French ice all over, and, when cold, 

 put a large spot of red current jelly in the centre. 



Beacon.sfielu Cakes. — Beat 15 eggs, with three- 

 quarters of a pound of sugar, to a stiff batter; then 

 add three-quarters of a pound of flour, and two 



ounces of granulated cocoanut ; paper some small 

 hoops, weigh in two ounces each, and sprinkle with 

 some granulated cocoanut. 



Empress Cakes. — Whisk 14 eggs and one pound 

 and a half of sugar to a light batter; then add one 

 pound and a quarter of flour; flavor with essence of 

 lemon and grated nutmeg; put into shallow tins, 

 well buttered ; bake, and, when cold, ice with water 

 icing, and pipe with red current jelly. 



Noyeau T.\rts. — Take half a pound of ground 

 sweet almonds, one ounce of ground bitter almonrfs, 

 and half a pound of powdered sugar; mix in a mor- 

 tar, and add six ounces of melted butter ; flavor with 

 essence of almonds; line patty pans with puff paste, 

 put some of the above mixture in the centre, dust 

 with powdered sugar, and bake. 



An English Tart. — To make an English tart, a 

 good-sized deep baking-dish with an edge is needed, 

 some pastry and fruit. The pastry may be the best 

 the cook can make, and the fruit any kind that is at 

 hand, — in winter canned fruit or preserves. Almost 

 any fruit will make a good tart, — cherries, peaches, 

 plums, apricots, green gooseberries, green gages, 

 or a mixture of several kinds. Some even go so far 

 as to assert that black currants make a delicious 

 tart, but that must be an acquired taste. One of the 

 best is made of half red currants and half raspberries. 

 Another very good one is blackberry and green 

 apple. 



Moscow Buns. — Dissolve two ounces of yeast in 

 one quart of warm milk ; beat four eggs and a quar- 

 ter of a pound of powdered sugar together ; add the 

 milk to this ; rub half a pound of butter into four 

 pounds of flour, and a quarter of an ounce of mixed 

 spice ; with these make a bay, and add the above 

 mixture ; make into a soft dough, and let it prove 

 for an hour; then weigh eight out of every pound 

 of dough, mould round, and put on tins well but- 

 tered, nearly close together; wash over with milk, 

 and let them prove for a quarter of an hour ; bake 

 in a sharp oven ; wash again with milk directly they 

 come out of the oven. 



Devonshire Cream. — The easiest and surest 

 way to make this delicate dish is to steam it. Have 

 a wide tin pan for the milk that will fit tightly into 

 a vessel in which water can be boiled, in such a way 

 that the bottom of the tin will be two or three inches 

 above the water. Pour three or four quarts of milk, 

 fresh from the cow, into the tin pan, and let it stand 

 in a cool place twelve hours or more. Have the 

 water boiling and set the tin of milk carefully on 

 top. Do not touch the milk ; the water must boil 

 all the time until a rim of bubbles half an inch wide 

 forms all around the pan of milk. The milk must 

 not boil. Take it off and set it in a cool place for 

 twelve hours or so. Just before the cream is wanted, 

 take it off with a skimmer and serve in a glass dish. 

 Potatoes Souffle. — It was in the year 1S45 

 when "fried potatoes soufflees" first made their ap- 

 pearance, and this was owing quite to chance. The 

 head physician of the Pitie Hospital was in the 

 habit of breakfasting every morning at the Univers 

 Cafe, situated at the corner of the Rue des Saints 

 Peres and the Rue Jacob, on the other side of the 

 Seine. One day, when they brought him his usual 

 breakfast, they brought him also some potatoes cut 

 flat instead of in a triangle. He declined them. 

 The cook took those potatoes cut flat, and now al- 

 ready cold, and threw them again into boiling fat in 

 the frying-pan to serve another customer, when, on 

 taking them from the pan, he found them purt'ed out 

 like balloons, and hence dates a recipe which 

 remained for a long time unknown to other 

 cooks and other restaurateurs. The name of the 

 cook was Pierre Bonivet. Ergo, cut the potatoes in 

 flat layers, fry them, let them get cold, re-fry them, 

 and the feat is accomplished. 



GLEANINGS. 



A I'lECE of mosquito netting placed over the hole 

 in the bottom, and under the drainage material, will 

 keep worins out of flower-pots. 



Window Cleaners may be made of scraps of 

 chamois skin strung on stout twine, and the ends 

 tied. A circular pad is formed, which readily 

 absorbs water, and proves very useful. 



Oil Cake, says an exchange, is the most desira- 

 ble food for young stock of all kinds — nothing bet- 

 ter for calves, colts, sheep, and pigs. We have 

 often found it to take the place of grass in winter, in 

 pushing on the growth of colts, calves, and lambs. 

 It is just laxative enough to keep the digestion in 

 the best condition. 



Ensilage. — The American Agriculturist says 

 that nothing promises to so revolutionize the pres- 

 ent waste of corn fodder in the west as the new but 

 growing practice of cutting the field corn close to 

 the ground as soon as the kernals are well glazed, 

 and putting the whole crop directly into the silo, 

 either whole or cut into half-inch lengths, ears and 

 all. 



Deep Versus Shallow Culture. — If strawberry 

 beds have been deeply cultivated previously up to 

 freezing time, then deep culture in the spring up to 

 blossoming season is beneficial, for, if cultivated 

 deep, the roots have run deep, but if, as is usually 

 the case, cultivation ceases in August or September, 

 the surface ground will be filled with fine roots, and 

 these, if the ground is cultivated deeply, will be 

 broken off and the crop proportionately damaged. 



Turnips as Food. — As winter food for poultrv, 

 the turnip gives good results, fed in the cooked 

 state. If a mess of turnips and grain be fed, the 

 hens will keep in better condition, and lay a greater 

 number of eggs, than when grain alone is fed. The 

 poullryman will some day know, that, when he 

 feeds a mixed diet of turnips, chopped clover, and 

 other bulky food, with only enough grain to balance 

 the rations, as is done for the cow, he will get better 

 results, and at a lower cost. 



Useful if True. — According to an exchange, a 

 fly always walks upward. Put a fly on a window, 

 and up he goes toward the top ; he can't be made to 

 walk downward. My friend made a window screen, 

 divided in half. The upper half lapped over the 

 lower, with an inch space between. Well, as soon 

 as a fly would light on the screen, he would proceed 

 to travel upward, and would thus walk straight out 

 doors. On reaching the top of the lower half he 

 would go outside. Not being able to walk down, he 

 had no way to return to the room. By this means 

 a room can be quickly cleared of flies, which always 

 seek the light. 



Setting Milk for Butter-Making. — It is gen- 

 erally conceded that for best results inbutter-inakin<'^, 

 where the milk is set in deep cans, the milk should 

 be placed in the creamer as nearly as possible at the 

 temperature at which It is drawn from the cow; 

 there being a considerable loss of fat in skim-milk 

 if the milk is allowed to cool to any great extent be- 

 fore being set. Of late there has been considerable 

 controversy as to whether it is advisable, under any 

 conditions, to warm the milk before setting, and as 

 to the limit of temperature beyond which it is not 

 safe to go. Mr. I. P. Roberts concludes, as the re- 

 ! suit of investigations at the College of Agriculture 

 i at Cornell University, that, first, there is a loss of 

 butter when the milk is allowed to cool much below 

 the normal heat of the cow before being put into 

 the creamer; second, while there may not be anv 

 very great increase of butter when the milk is 

 heated, there is no risk of injuring the quality of the 

 I butter by incorporating an excess of caseine, even 

 I when the milk is heated as high as l^^°- 



