306 
AMERICAN AGRICULTURIST. 
[August, 
bolting of the flour, and fed to the cattle. Unbolt¬ 
ed wheat flour contains all the elements needed by 
the body. Fine, white flour, so highly prized by 
ignorant house keepers, contributes scarcely any¬ 
thing but fuel for the burning-up of worn-out par¬ 
ticles of the body. Just think then of the absurdi¬ 
ty, on a hot July or August day, of such a dinner 
as is common among farmers, consisting of fried 
pork (fat, nearly all carbon or fuel ); potatoes (near¬ 
ly all starch, or fuel for combustion); bread made 
of fine, wheat flour (starch, or fuel); butter (which 
is the oily, or carbonaceous portion of milk, that, if 
taken whole, contains all the elements of the body); 
pie (whose crust is indigestible fine flour and 
fat); and suppose we add to this hot coffee ! 
Think of this combination for a “tea!” fine, 
flour bread, perhaps “hot, shortened biscuit;” but¬ 
ter ; fine crackers ; rich cakes and cookies ; sweet¬ 
ened preserves, or highly sweetened sauces of any 
kind; hot tea. How unreasonable! Bread made 
of unbolted, wheat flour, lean meat, fresh vegeta¬ 
bles, and fresh fruits, are the best articles for sum¬ 
mer diet. Butter is not a necessity, but. do not 
think to substitute molasses, for that is quite as 
heating. A great many sensible folks give sincere 
thanks for a supper of unbolted wheat “gems,” 
with good apple-sauce, or eat with keen relish and 
an intelligent expectation of benefit, “ wheaten 
grits” boiled soft, with strawberries and other fruits. 
The melons and berries and tree fruits that come 
with the season, are wholesome and comforting 
articles of summer diet, if taken as food at meal 
times. Hot food and hot drinks always raise the 
bodily temperature. Hearty dinners might often 
be taken cold as well as hot in summer. Cold meats 
sliced, cold beans or peas, cold puddings (not too 
starchy nor too sweet), and if tea or coffee must be 
had, they may be taken cold. Use very cold drinks 
with moderation; they are not best taken with 
food ; as they lower the temperature of the stomach 
below the point necessary for good digestion. 
Some folks shut all their doors and windows at 
nightfall, because they think the night air is inju¬ 
rious. Such a supposition implies a doubt of the 
Creator’s wisdom ; for what air is it natural for us 
to breathe in the night if. not the air of night? 
The experience of soldiers shows how groundless 
is this whim. It. is a great comfort to let. in the 
cool, evening air, after a.very warm day, especially 
if it can be done without filling the room with in¬ 
sects. Persons with delicate lungs or weak bowels 
must observe the change and guard against taking 
cold. Many cases of eholera-iufantum have been 
caused by carelessly allowing children to go with¬ 
out sufficient clothing over the bowels and lower 
limbs in the cool mornings and evenings. 
P. S.—-Through some mistake, the pattern for 
baby’s wrapper in the June number was drawn too 
low in the neck on tlip back. Any person of ex¬ 
perience would know that it should be cut nearly 
straight across, or only slightly curved on the back 
of the neck. The band with straps opens in front. 
Cooking Tomatoes. 
The tomato is a vegetable that is difficult to spoil, 
and it is generally acceptable even when rudely 
cooked. It is capable of so much change in the 
cooking as to afford a pleasing variety. Oneway 
of stewing tomatoes is to choose very ripe ones, 
skin, and slice, rejecting any hard parts. Put in a 
pan with salt, butter, and pepper, and cook very 
slightly, not more than ten minutes. Another way 
is to stew the tomatoes until thoroughly soft, rub 
them through a sieve, and then cook them down to 
the desired thickness. Butter, salt, and pepper, 
are the usual seasoning. Those fond of the flavor 
of onions will find the addition of chopped onions' 
while cooking, to make an excellent variety. Baked 
tomatoes are fine. Choose large fruit, and cut out 
a cavity at the stem end ; fill this with a mixture of 
powdered cracker or bread crums, butter, salt, or 
other seasoning, set on a pan and bake until done. 
If managed carefully; the tomatoes retain their 
shape. Tomatoes may be broiled; cut them in 
halves crosswise and put them cut-side down, upon 
it gridiron over the tire. When the cut surface 
is seared, turn them and put butter, salt, etc., on 
each, and cook with the skin side down until done. 
Poisonous Hair Dyes and Cosmetics. 
Several cases of lead palsy having been traced to 
the use of a cosmetic called the “ Bloom of Youth,” 
the Board of Health of New York, directed Dr. C. 
F. Chandler, its chemist, to make an analysis of 
the various toilet preparations in general use. He 
gives an analysis of sixteen different hair dyes, all 
but one of which contain lead in varying propor¬ 
tions. The following statement from the official 
report shows the grains of lead contained in one 
fluid ounce of each. 
1. Clark’s Distilled Restorative for the Hair _ 0.11 
2. Chevalier’s Life for the Hair . 1.02 
3. Circassian Hair Rejuvenator . 2.71 
4. Ayer’s Hair Vigor . 2.89 
5. Prof. Wood's Hair Restorative. 3.08 
C. Dr. J. J. O’Brien’s Hair Restorer of America.. 3.28 
7. Gray’s Celebrated Hair Restorative . 3.39 
8. Phalou’s Vitalia. 4.G9 
9. Ring’s Vegetable Ambrosia . 5.00 
10. Mrs. L. A. Allen’s World Hair Restorer . 5.57 
11. L. Knittel’s Indian Hair Tonique . 6.29 
12. Hall’s Vegetable Sicilian Hair Renewer. 7.13 
13. Dr. Zebbett’s Physiological Hair Regenerator.. 7.44 
14. Martha Washington Hair Restorative. 9.S0 
15. Singer’s Hair Restorative.. .." .16.39 
Six Lotions or washes for the complexion were 
analyzed, in none of which poisonous metals were 
found, excepting Perry’s Moth and Freckle Lotion, 
which contained both Mercury and Zinc. Seven 
Enamels for the skin were examined, three Of 
which contained carbonate of Lead, or White Lead. 
These were “ Eugenie’s Favorite,” “ Snow-white 
Enamel,” and “Snow-white Oriental Cream.” 
Seven white powders for the skin were examined 
which were found to be as harmless as any other 
form of dirt. The Report concludes as follows : 
“ It appears from the foregoing, 1. The Hair Ton¬ 
ics, Washes and Restoratives contain lead in con¬ 
siderable quantities ; that they owe their action to 
this metal, and that they are consequently highly 
dangerous to the health of the persons using them. 
2. Witli the single exception of Perry’s Moth 
and Freckle Lotion, which contains corrosive sub¬ 
limate, the Lotions for the skin are free from lead 
and other injurious metals. 
3. That the enamels are composed of either the 
carbonate of lime, oxide of zinc, or carbonate of 
lead suspended in water. The first two classes of 
enamels are comparatively harmless, as harmless 
as any other white dirt when plastered over the 
skin to close its pores and prevent its healthy ac¬ 
tion. On the other hand, the enamels composed 
of carbonate of lead are highly dangerous, and their 
use is very certain to produce disastrous results to 
those who patronize them. 
4. The white powders for the skin are harmless, 
except in so far as tlxeir application may interfere 
with the healthy action of the skin.” 
This report is so eloquent in facts that it is un¬ 
necessary to add any comments. If people will 
dye their hair and bedaub their skins it is well to 
know the nature - of the materials they are using. 
4JiraJa;sn!. Mob'sEh.—F aith Rochester says: 
Does anybody want to know how to make Graham 
mush? There are people who raise the best of 
wheat, year after year, and live on tine flour always, 
and have no idea how sweet, as well as healthful, 
the unbolted, or Graham flour is. Make Graham 
mush as you do corn-meal busty-pudding, sifting 
the meal with your hand slowly into boiling water, 
stirring briskly meanwhile. A few minutes’ boil¬ 
ing seems to cook it sufficiently, though many cook 
it longer. Sweetened cream is an excellent dressing 
for it, and then if you add fresh berries !—well, just 
try it! Many persons like it with unsweetened 
cream or milk, as they eat hasty-pudding. Wheat¬ 
on grits are usually bought in paper parcels with 
directions for cooking. They are the wheat ker¬ 
nels with the outer woody fiber stripped off; and 
are excellent, especially for persons with inflamed 
stomachs who cannot bear the bran of Graham. 
How to use Canaille. 
The request of a correspondent for information 
upon the use of Canaille, has brought out several 
answers. We give the following from “ J. G. C.,” 
Knoxville, Tenn.—There are several ways in which 
Canaille, or wheat shorts (or midlings, as it is 
termed by some), can be prepared as food, each of 
which will be found both palatable and acceptable. 
siml BBiseoait.—Mixed with an 
equal part of wheat flour it makes a nice, whole¬ 
some bread, a little dark colored perhaps, but light, 
spongy, and sweet. — It also makes most excellent 
biscuit, which, if served up before they are entirely 
cold, and with butter and honey, will be found 
very fine.—Mixed with a little Indian meal it makes 
superior griddle cakes, if served hot. 
Ckms&ille B B «s<sl!«liEBg-.— Take sour milk, a 
little saleratus, and if the milk is not pretty sour, 
a little cream of tartar, a couple of eggs, and ca¬ 
naille stirred in until the batter is a little too stiff 
for plain cake, bake in any convenient dish, in a 
father slow oven, serve hot with hard or wine sauce. 
-- --—. •--- 
Hints on Cooking, Etc. 
Wister-Sces.— 1 These are an agreeable change 
from ice-cream, and arc by many considered pre¬ 
ferable to it. They may be made from any juicy 
fresh fruit, or various flavors may be given without 
the use of fruit. Pine-apple, Orange, Raspberry, 
and Currant, are the fruits most commonly used. 
A syrup is made in the proportion of one pound of 
the best white sugar to a pint of water. If the 
sugar is clean, this will need no straining or clarify¬ 
ing. Equal parts of this syrup and fruit juice are 
used and frozen in the same manner as ice-cream. 
In freezing, water-ices require more thorough stir¬ 
ring than ice-cream, to prevent them from becom¬ 
ing lumpy. The addition of lemon juice will im¬ 
prove the flavor of pine-apple and other water-ices 
from fruits that do not contain much natural acidify. 
SBsiw 'IToBiisiitoes.—The almost universal 
popularity of the tomato has led to a great variety 
of ways of eating it. Probably more are consumed 
raw than in any other way. The manner of dress¬ 
ing them varies greatly. Some use only vinegar 
and salt. Others, vinegar, salt and oil, and others 
again, vinegar and sugar. We often see them 
served with a regular salad dressing, but the gen¬ 
eral way is to place them upon the table plain, and 
allow 1 each one to prepare them to suit his own 
fancy. They arc usually sliced with their skins on, 
but those who are very particular about such mat¬ 
ters scald and peel them before slicing, and the 
slices arc put with pieces of ice to cool them and 
restore their firmness. Tomatoes when eaten raw 
show the qualities of the different varieties better 
than when cooked. 
B®iflkles. — J. M. Fleming sends the following: 
“Pick each morning, and put into weak brine, al¬ 
lowing them to remain three or four days, or long- 
enough to become sufficiently salt for use, putting 
in mustard pods and horseradish leaves to keep 
them green. Then take out and drain, and cover 
with good vinegar for a week, at which time take 
out again, drain, and put into fresh vinegar, adding 
mustard seed, ginger root, cloves, pepper, and red 
pepper pods—about one or two ounces each to the 
barrel, or to suit taste. The pickles will be nice 
and brittle, and pass muster at any table. Put on 
the vinegar cold, and add the spices as desired ; but 
the vinegar must be changed once, as the large 
amount of water in the cucumbers so reduces the 
vinegar that this change is absolutely necessary ; 
and if they should lose their sharp taste, just 
add a little molasses or spirits, and they will be 
right again. Mrs. F. put hers up in this manner 
last season, and we never had so good pickles; 
they were always ready for use, and kept well. 
IFriilt, —This is a term given by 
Europeans to mixtures of fresh fruit dressed wilh 
sugar, with or without wine, and a lit tie cinnamon. 
Raspberries and currants together, and peaches and 
dried oranges separately, are prepared in this way. 
