DES.  2 
THE  BURAL  ^£W-¥OBi<EB. 
Placing  loose  straw  on,  or  near,  the  hatching 
places,  hito  which  the  young  gather  from  tlio 
cold  in  early  Spring,  whore  they  may  bo  de¬ 
stroyed  by  firing  the  straw.  To  this  end  straw 
should  bo  carefully  saved.  5th,  The  construc¬ 
tion  of  deep,  narrow  ditches  with  deeper  pits  at 
intervals,  as  a  dofeuso  against  the  approaching 
young  insect.s.  In  these  they  iiccuniulato  in 
great  numbers  and  peri.sh.  OLh,  Sowing  of  giaiu 
in  “  lands"  or  strips  50  to  100  feet  wide,  leaving 
narrow.  vji<;ant  spaces  through  which  to  run 
.deep  furrows,  and  oonstnict  ditclies  into  which 
the  young  are  driven  and  destroyed.  7th,  Catch¬ 
ing  the  insects,  especially  when  young  and  inac¬ 
tive.  hy  such  means  as  experience  suggests.  .Sth, 
I’inally,  the  driving  of  the  winged  mieniy  from 
the  ripening  grain  by  passing  over  it  strotelied 
ropiis,  aided  l)y  smoke  from  straw  and  otlior 
smudges,  and  by  discordant  noises,  slirioking 
and  yelling  inducing  tbeir  flight. 
Tlio  whole  suliject  w.a.s  discussed  at  length, 
and  a  committee  appointed  to  collect  and  issue 
in  p-amphlct  form  information  in  regard  to  all 
]M-actical  luethods  based  upon  observation  and 
experience,  for  dosti’oying  these  locusts  or  grass¬ 
hoppers. 
The  following  is  the  substance  of  the  resolu¬ 
tions  adopted  at  this  conference : 
1.  That  it  will  ho  wi-se  and  polilio  for  the 
J.egislaturcs  of  the  States  and  Territories  most 
deeply  interested  to  enact  a  law  olTcring  a  bounty 
per  bushel  for  the  collection  and  destruction  of 
eggs  and  unfledgotl  insects. 
2.  That  the  several  Legislatures  authorize 
local  ta.xatioa  for  the  proixiscd  systemizod  efforts 
in  the  way  of  ditching,  burning,  Ac.,  also  to 
suggest  tbo  repeal  of  the  game  laws,  or  amoditl- 
c.ation  of  them,  so  as  to  prevent  the  destruction 
of  the  birds  wliich  feed  on  insects. 
.*5.  The  prairie  tiros  should  be  prevented  until 
a  suitable  time  for  the  destruction  of  the  young 
grasshopiicrs  by  firing  the  grass. 
1.  That  tree  culture  bo  recommended  for  har¬ 
boring  birds. 
a.  'That  as  far  as  possible  a  survey  be  made  of 
eacli  state  (hmng  the  coming  Winter  to  ascertain 
those  portions  in  each  county  in  which  eggs  are 
most  thickly  laid. 
f».  That  it  is  doomed  to  bo  the  duty  of  the  na¬ 
tional  government  to  make  some  olfort  to  destroy 
or  conntoract  the  groat  pest,  and  thus  prevent 
its  injuries,  au<l  the  attachment  of  a  sjiocial  com¬ 
missioner  to  one  of  the  fiovemmout  surveys 
sent  atiimally  to  the  West  is  recommended,  and 
that  ^525.uuu  bo  appropriated  for  the  jiurpose  of 
paying  the  oxpousos  of  the  Commission. 
Honustic  (6  to  no  mi). 
OKIGINAL  EECIPES. 
lii'cipe  for  (1  tuiham  Bread  Wanted. — Will  some 
of  the  lady  reador.s  of  the  Kuuai,  please  give, 
tlirough  its  columns,  a  recipe  for  making  (Ira- 
ham  bread,  and  greatly  oblige  Nixa. 
In  thoIluuAX.  of  .\ug.  5th,  1  gave  a  recipe  for 
Graham  bread,  which  1  will  repeat  for  Nixa’s 
benetit.  Just  before  retiring  at  night,  dissolve 
a  yeast  cake  in  a  teacup  of  tepid  water ;  add  fine 
flour,  to  make  a  hatter ;  cover,  and  set  in  a  warm 
place.  The  first  thing  in  the  morning,  add  a 
pint  of  tepid  water;  one  teaspoon ful  of  salt;  a 
Inilf  toaspoonful  of  soda;  two  Uiblespoonfnls  of 
sugar;  one  tea  cup  of  fine  Hour,  and  Graham 
flour  enough  to  make  a  stiff  batter;  put  the 
niixtm'o  in  a  bread-pan ;  set  it  in  a  warm  place 
until  Hufticiontly  light.  Hake  in  a  moderate 
oven.  If  any  of  the  lady  readers  of  the  linuAi. 
have  a  bettor  recipe,  will  they  please  send  it 
along?— Mrs.  Huhtic. 
Ah(/ut  iS<n’eens. — W’ill  some  reader  of  the 
UtiuAi.  New-Yorker  inform  mo  how  to  make  a 
pretty  screen  that  will  not  be  very  expensive,  or 
require  too  much  time  in  making,  but  will  inter¬ 
cept  the  light  and  heat  of  the  stove  and  at  the 
same  time  be  an  ornament  to  the  room? — A 
IlEAUEK. 
I  Will  some  of  our  fair  correspondents  give  the 
desired  information  and  oblige  En.  IteUAL.  ] 
An  JSmttkml-  Ikripe  for  (Juring  Jlaim.  -  Tbo 
following  <iuanlitioH  are  for  twelve  bams.  Take 
tluec  pounds  of  line  salt,  one-half  pound  of  salt¬ 
peter,  poimdcd  flue,  and  one  pint  of  molasses. 
Mix  tho  aboA  o  well  together,  and  rub  each  ham 
with  the  mixture.  Then  put  them  iti  a  cask  and 
allow  them  to  stand  five  or  six  days,  after  which 
they  should  be  reversed,  the  top  hams  being  put 
in  the  hoiteni,  siiriukliug  lino  salt  between  each 
layer :  again  lot  them  stand  five  days,  when  a 
pickle  should  bo  prepared  and  put  on  them,  com¬ 
posed  of  salt  and  water,  sti'ong  enough  to  beai- 
an  egg. 
Always  pack  hams  with  slun  side  down,  and  so 
continue  till  cask  is  full  or  pork  gives  out.  Af¬ 
ter  remaining  in  the  piclde  six  weeks,  tho  hams 
should  be  taken  out,  strings  put  through  them 
and  huug  up  to  drain  for  four  or  five  days,  when 
they  should  be  nuirked  and  brandetl  and  scut  to 
the  smoke  house-  For  keeping  them  during  the 
srrmmer  months,  when  they  are  liable  to  be  in¬ 
fested  with  worms,  etc.,  wrap  them  well  in  brown 
j)aper  and  pack  in  a  case  or  Karrel,  with  a  lilieral 
supply  of  good  dry  wood  ashes  between  and 
around  thorn.  In  taking  one  out  for  use,  be 
particular  to  cover  tho  rest  with  tho  a.she8.  I 
have  used  this  recipe  for  years  and  have  always 
had  line  meat.  -  e.  .r.  k. 
Te.sf  of  Brine. — A  common  test  of  the  quantity 
of  salt  necessary  to  add  to  water  in  making  brine 
for  pickling  moat,  is  to  continue  to  add  salt  till 
an  egg  will  swim  in  it.  This,  however,  is  an 
imperfect  tost  of  tho  steength  of  tho  brine,  since 
an  egg  w  ill  float  in  a  saturated  solution  of  salt 
and  wat<n-,  and  will  also  float,  if  to  tho  same  sat¬ 
urated  solution  a  bulk  of  pure  water  equal 
to  twice  its  oAvn  bulk  bo  added.  According 
to  Gay-Lussne,  seven  ounces  and  a  half  of 
salt  are  necessary  to  saturate  an  imperial  pint  of 
water.  This  is  important,  since  tho  olflcacy  of 
brine  in  ]in!.serving  moat  depends  very  much 
upon  getting  a  solution  of  salt  at  the  exact  point 
of  saturation. — e.  .r.  k. 
-4“*-*-  — — 
SELECTED  EECIPES. 
Pie. — Having  pared  the  squash  and 
removed  the  seeds,  stew  it  in  as  little  water  as 
possible  till  soft,  then  squeeze  through  a  colan¬ 
der.  Stir  into  tho  S(iuaHh  enough  sweet  milk  to 
make  it  as  thick  us  batter ;  spice  with  ginger, 
cinnamon  and  nutmeg ;  swooton  with  sugar,  and 
add  two  well-beaten  eggs  for  each  quart  of  milk 
used.  Pill  pio-plales,  lined  with  ci’ust,  and  hake 
for  about  an  hour  in  a  moderate  oven. 
Mince  Meal. — Four  pounds  of  tho  round  of 
beef,  after  it  is  boiled  and  chopped ;  eight 
pounds  of  chopped  apples;  two  pounds  of 
chopped  suet;  three  pounds  of  raisins;  two 
pounds  of  sugar ;  one  tablospoonful  each  of 
clove,  cinnamon,  allspice,  and  two  largo  nut¬ 
megs,  one  pint  of  inolassos,  one  quart  of  cider, 
one  aud  a  half  pints  of  good  brandy.  Salt  to 
taste. 
Another. — A  sliin  of  beef  lioiUnl  down  till  very 
tender,  one  pound  t>f  nice  clear  beef  suet, 
chopped  very  fine,  a  tablespoonful  of  salt,  six 
pounds  of  greening  apples  peeled,  cored  and 
choppcil.  three  ponnds  of  raisins  stonetl,  three 
of  currants  carefully  cleaned,  one  ixmnd  of 
brown  sugar,  a  enp  of  maple  sinjp,  half  a  pound 
of  citron,  shreded,  half  a  pound  of  candied 
lemon  jmjoI,  afpiart  of  the  best  cider.  Instead  of 
tho  cider,  Some  persons  jirofer  a  (piart  of  Ma¬ 
deira  wine,  and  a  little  braudy. 
Rye  Bread.  We  sot  in  tho  evening,  with  good 
hop  yeast,  and  mold  it  in  tho  morning  just  tho 
same  as  wheat  brea<l,  only  a  little  stiffer.  I.et  it 
rise  and  mold  it  down  again.  This  makes  it 
spongy.  After  this  it  will  come  up  very  quick. 
.Shape  it  into  loaves,  and  when  light  enough,  bake 
it  in  a  moderate  oven,  a  little  longei'  than  ordin¬ 
ary  wheat  brea<l. 
Le<7  o/  Mutton  Blulf'ed.  -Wash  and  wipe  tho 
mutton,  grate  a  pint  of  bread  cmuibs.  season 
with  salt  and  popper,  a  teaspoonful  of  sweet 
marjoram,  two  teaspoonfuls  of  sage,  and  half  a 
one  of  sweet  basil  (all  dried  and  rubbed  fine), 
chop  a  medium-sized  ouion,  aud  put  it  over  tbo 
tire  in  a  small  saucepan,  with  butter  the  size  of 
a  large  egg,  stow  for  five  miimtos,  vsnu'  over  the 
broad  emmbs  and  stir  in  thorouglily;  witli  a 
tdiorp  kiflfo  make  a  deep  incision  on  Uie  long  side 
of  tho  leg  parallel  with  the  hone,  ptish  the  dress¬ 
ing  in,  making  it  go  all  through  tho  length  of 
the  leg,  skewer  it  at  the  opening  where  you 
stuffed  it,  season  tlie  leg  with  popper  aud  salt, 
dnst  it  with  floim,  and  roast  two  hours  in  a  hot 
oven,  keeping  a  little  water  in  tho  pan  to  baste 
it  with,  wlileh  should  bo  done  every  fifteen  or 
twenty  niiuutes  ;  thicken  the  gravy  witli  browned 
Hour,  put  a  few  spooufuls  over  tho  meat  when 
you  place  it  ou  tho  disli,  and  serve  tho  remainder 
ill  a  gravy-boat.  To  bo  ealeu  with  currant 
jelly. 
Bouton  Brown.  Bread. —  Take  two  pints  of 
sifted  corn-meal.  If  tliis  is  old  or  dry,  pour  ou 
a  sulliciency  of  boiUug  water  to  wot  it  thorough¬ 
ly.  If  the  meal  be  fresh  and  moist,  the  water 
need  only  be  wann.  In  the  first  case  mix  iu 
gradually,  wheu  tlm  mass  is  cooled,  one  pint  of 
ryo-ineal ;  in  the  latter  the  two  may  be  mingled 
and  the  water  poured  ou  both  at  once.  Now  add 
one  even  teaspoonful  of  salt,  ai.d  uno  largo  ta- 
blespuon  fill  of  molasses ;  at  the  same  time  mix 
m  thoroughly  half  a  teaenpful  of  fresh,  sweet 
yeast.  Let  it  stand  over  night  iu  a  miklerately 
warm  place.  It  should  be  light  in  llie  morning, 
but  still  sweet.  Nevertlieless,  I  would  add  a 
small  teaspoonful  of  siala  to  neutralize  any  latent 
acidity.  After  this  is  perfectly  incorporated,  tbe 
mass  should  be  placed  in  well-buttered  earthen 
baking-pans,  or,  still  better,  iron  ones,  and 
smoothly  rounded  off.  Tho  pan  should  be  only 
tlu'ce-Iourths  full.  It  should  be  set  m  a  wann 
place,  and  when  the  loaf  has  risen  so  that  the 
pau  is  quite  full,  it  is  ready  for  baking,  the  oven 
being  previously  well  heated. 
Chicken  Ciwest.  -Boil  two  chickens  till  tender. 
‘  'J'ake  out  all  the  boues,  and  chop  the  meat  fine, 
season  with  salt,  popper  and  butter.  Boil  down 
tho  liquor  tho  chickens  were  boiled  in,  until 
there  remains  only  enough  io  make  tho  chopped 
meat  quite  moist.  Put  tlie  meat  into  a  mold  of 
any  shape  that  is  desirable  or  convenient. 
When  cold  turn  out  and  cut  in  slices.  It  is 
excellent  for  picnics  or  for  a  lunch  when  trav¬ 
eling. 
Creaui  Mujtin.v. — An  excellent  and  well-tried 
recipe.  One  quart  sweet  milk — half  cream  if 
you  can  got  it—  one  heaping  quart  of  Graham 
flour,  six  eggs,  and  salt  to  taste.  Bake  immedi¬ 
ately  in  hot  niiiflin  rings.  Vonr  oven  slionld  bo 
hot,  and  tho  ninll'ins  sent  to  tho  tabic  as  soon  as 
tliey  are  taken  up. 
Oatmeal  G'rid/ile  Caken. — One  j)int  of  oatmeal 
mush,  one  pint  of  flotu’,  two  eggs,  piece  of 
butter  size  of  an  ogg,  oiio  aud  a-half  pints  of 
sour  milk  or  buttermilk,  one  teaspoonful  of 
soda.  Beat  well  and  add  tho  soda  lUssolved  in  a 
little  boiling  water  just  before  frying. 
llPlflllt 
CONCERNING  SIMPLES.-No.  2. 
PiiAXTS,  after  all,  seem  to  have  had  unpressed 
upon  them  a  certain  charact.er,  that  servos  as  a 
passport.  As  a  rule  lehite  indicates  idants  that 
are  slightly  aromatic,  and  are  useful  as  omol- 
lionts,  wliilo  highly  colored  fruits  have  more 
fragrance  and  stj'eugtli.  Yellow  cm  tho  other 
hand  warns  us  of  bitter  and  acrid  qualities ; 
(jreen,  astringent.  Bluish,  brown,  and  rod  seem 
to  proclaim  vonomona  varieties;  they  iiHually 
have  a  sinister  aspect,  too,  when  they  arc 
harmful.  What  is  true  of  color  is  applicable  to 
odor  also.  It  may  have  been  observed  that  a 
suave  odor  neeompauios  emollient  and  sootLmg 
virtues;  that  an  aromatic  perfume  discloses 
stiimilating  principles ;  that  alliaoeoiia  exhala¬ 
tions  are  the  index  to  anti-soorbntic  cjualitios. 
Plants  tliat  are  vouomons  give  off  a  strong, 
fetid,  penetrating  odor.  It  seems  as  if  Nature  had 
designed  Uiat  those  flowers  and  leaves  whose 
grace  and  beauty  attract  ns,  as  well  as  those 
fruits  that  seem  to  invito  the  hand,  should  not 
become  tra[is  or  nets  sjjroad  out  for  our  ignor¬ 
ance,  or  avidity,  altliongh  at  times  necessary 
for  our  needs ;  bonce  they  are  mailc  to  warn  ns 
by  their  odors.  Pernicious  plants  not  infre¬ 
quently  grow  in  places  not  easily  accessible  to 
man,  doubtless  for  good  reasons.  It  becomes 
plain  then  why  insipid  plants  have  little  or  no 
color  ;  wliy  acrid  and  astringent  virtues  are  indi¬ 
cated  by  yellow  and  green  ;  why  roil  points  to  the 
presence  of  vegetable  acids,  aud  wliy  brown  and 
black  warn  us  of  venomous  qualities. 
Many  are  familiar  with  tho  marsh-mallow 
{AUhita  ojflcinalif),  Gity  peo[)le  are  made 
acquainted  with  its  merits  tlu’ongh  the  medium 
of  a  delicious  confection.  It  grows  luxuriously 
in  humid  spots,  bordering  streams,  etc.  Its 
smooth  stem  offers  no  roaistanco  to  the  hand, 
and  no  thorn  lurks  near  loaf  or  flower  to  inflict 
Iiunishmont  ou  tho  trespasser.  Tho  flowers 
aro  white  or  rose-tinted.  Five  jiotals  form  tlic 
corolla,  the  stamens  aro  united.  From  tho 
middle  of  pnrplu  anthers  appear  stiguuis  that 
surmount  a  short  pistil.  Tho  fruit  rosembles  a 
small  melon  divided  into  a  great  many  slices. 
Tho  root  is  thick  and  fleshy. 
Tho  mallow  is  a  fine  emollient  as  before 
mentioned.  Wheu  boiled  it  gives  off  a  mucilagin¬ 
ous  liquor  tliatis  very  serviceable.  Tho  hifiisiou 
is  oxeellent.  for  coughs  and  colds.  Is  exjiectora- 
tion  dirticiilt.'*  thou  a  decoction  of  tho  roots. 
Ai'c  our  digestive  channels  iudamed? — niai’sh- 
mallow;  marsh-mallow  for  haths,  iu  cases  of  iii- 
flammatioiis  and  convulsive  affections,  marsh¬ 
mallow  root  is  also  an  excellent  substitute  for 
the  ring  used  by  cLildrcn  when  teething.  Final¬ 
ly,  if  you  have  no  use  for  it  as  a  medicameut, 
plant  it  in  your  gardens,  it  is  a  pretty  plant.  In 
any  event  it  is  the  invalid’s  flower. 
Tlio  mallows  are  a  numerous  family,  and  a 
benoficcut.  The  boiled  loaves  constitute  an  ex¬ 
cellent  cataplasm,  aud  an  infusion  of  its  flowers 
is  soothing  aud  a  good  pectoral.  Tho  mucilage 
iu  which  tlicy  abound  is  also  oxoelloiit  for  gastric 
complaints.  This  plant  was  not  unknown  to 
the  aucients.  The  Egyptians  and  Greeks  used 
it,  while  the  Homans  wore  loud  iu  its  praise. 
It  has  only  one  objection :  it  is  plentiful  and 
cheap,  its  prep.aralioii  costing  about  ono-sixtii 
what  is  asked  for  patented  mixtures  tliat  do 
their  work  no  better,  aud  are  less  palatable. 
c.  u.  E.  R. 
WOOL  NEXT  THE  SKIN. 
In  your  issue  of  tho  4th  irist.,  you  quote  from 
Dr.  Haul  of  the  Journal  of  Health  in  favor  of 
wearing  woolen  clothing  next  the  skin.  The  Dr. 
but  spoke  tlie  opinion  of  perhaps  tho  majority 
of  medical  and  hygienic  men,  but  in  this  case  as 
iu  most  othet's,  there  is  a  minority  report, 
entitled  at  least  to  respect,  if  nothing  more. 
Let  us  consider  the  manner  in  which  clothing 
becomes  a  iirotection  against  cold,  for  it  of 
itself  imparts  no  warmth,  it  merely  prevents  or 
binders  tho  escape  of  the  air  surrounding  the 
body,  and  which  has  been  heated  by  it.  In  this 
respect  wool  has  tho  advantage  of  cotton,  it 
hofng  a  poorer  conductor  of  boat,  therefore  as 
an  outer  garment  exposed  directly  to  tho  winds 
and  storms  it,  and  tho  fiu’  of  animals  have  no 
superior.  But  tho  case  is  different  wlu*n  worn 
as  an  undergarment.  Cotton  in  this  ci^c  may 
feel  cooler  on  the  first  touch,  but  from  its 
reodiriosM  to  receive  heat  it  is  soon  raised  to  l^o 
temperature  of  the  body,  while  the  outer  woolen 
giirmont  hinders  the  heat  frum  csonping. 
I’laee  cotton  aud  woolen  cloUi  before  a  hot  lire, 
and  when  the  former  is  heated  so  as  to  ho  pain¬ 
ful  to  tho  touch,  tho  wool  will  bai'ely  feel  wanii. 
Now  this  Hcnsihle  heat  in  contact  with  onr  bodies 
is  what  wo  arc  after,  and  it  alone  Is  what  jR'etects 
us.  There  is  us  much  latent  heat  in  linen,  or 
even  iron,  ns  in  cotton  er  wool,  but  the  two 
fonner  alone  would  afford  little  or  no  protection. 
Tho  Dr's,  advice  is  good  for  sailors  and 
furnace  men  who  work  mainly  "  in  tlieir  shirt 
sleeves,"  hut  1  cannot  cither  in  theory  or 
practice  consider  it  good  for  those  who  constant¬ 
ly  wear  a  woolen  garment  outsule.  I  have  long 
been  of  tho  opinion,  anmnuting  in  my  own 
mind,  to  a  certainty,  tliat  the  constant  friction 
of  wool  by  enfeebling  the  skin  induces  rheuma¬ 
tism  and  liability  to  colds  or  chronic  catarrh. 
The  excessivo  friction  of  wool  must  of  course  ho 
a  greater  drain  upon  the  vital  forces  than  tho 
slighter  friction  of  cotton.  I  holiove  wool  to  ho 
an  excellent  remedy  as  a  counter-irritant  iu  some 
diseases,  but  1  see  no  good  reason  on  that 
account  for  its  habitual  use  especially  iu  health, 
any  more  than  in  tho  Imhitiial  use  of  quinine, 
becanso  it  is  a  good  remedy  in  intermittent 
fever.  Isolated  cases  of  course  prove  no  theory, 
but  still  they  aro  good  evidence  as  far  as  they 
go- 
A  fiiend  now  (if  alive)  a  physician  of  some 
75  gave  mo  this  account  of  himself  about  twenty 
years  ago.  He  was  horn  and  roared  to  manhood 
in  Vermont,  and  was  considered  by  his  parents 
of  too  delicate  a  constitution  for  tlio  occupation 
of  farmer,  so  his  mother  kept  him  encased  in 
home-spun  flannel  and  sent  him  to  a  medical 
school.  After  .acquiring  his  profession,  ho  be¬ 
gan  to  suspect  that  tliis  irritating  woolen  ilannol 
was  not  good  for  him,  but  resolving  to  do  noth¬ 
ing  rashly,  ho  experimented  hy  cutting  OIT  tho 
left  slocve  Of  his  wrapper.  He  soon  found  that 
his  loft  arm  had  a  greater  oircuniferenco  than 
his  right  (he  was  not  left-haaidcd);  that  it  had  a 
more  healthful  and  ruddy  appearance,  its  flesh 
wa.s  more  firm  aud  vigorous,  lie  took  the  hint 
from  this  and  gradually  dispensed  witli  all  woolen 
undorgarments,  and  found  his  general  hcaltli 
aud  constitution  greatly  improved. 
Another  intimate  friend,  leading  mainly  an 
indoor  life,  was  attliclcd  witli  obstinate  laryngitis 
and  lumbago,  took  cold  ou  tlie  least  oxjiosnre, 
WHS  obliged  to  wear  even  in  tho  hottest  weather 
the  thickest  honio-Bpiiii  woolen  (laiiiicl  ('ft  awers 
and  woolen  pants,  and  always  overshoes  in  win¬ 
ter  oven  in  his  olBce,  but  could  not  wear  woolen 
undershirts  on  accountof  the  excessive  irritation 
of  tho  skin.  Muspectiiig  something  wrong  in 
his  clothing  ho  made  several  unsuccessful 
experiments  to  substitute  cotton  drawers,  the 
lumbago  always  returning  with  a  vengeance, 
llesolving  at  last  on  tho  chaugo  at  any  cost  ho 
made  it  on  a  clear  cold  day  in  January,  and  has 
never  worn  woolen  undergarments  since ;  tho 
lumbago  gradually  disaijpcared  and  tho  huyngi- 
tis  slowly  followed  suit,  and  though  more  than 
thirty  years  have  intervened  since  the  chaugo, 
ho  has  iu  the  interim  enjoyed  better  health  than 
tho  majority  of  mankind.  Now  these  two  men 
did  not  know  each  other  at  the  tinios  of  these 
changes,  but  both  acted  simply  from  their  own 
judgment.  S.  B.  1’hck. 
Muskegon,  Mich. 
- - 
j  FOOD  FOE  LEAN  WOMEN. 
The  Druggists’  Circular  tolls  how  lean  women 
may  grow  fleshy,  as  follows : — A  pint  of  milk 
taken  before  retiring  at  night  will  cover  tho 
scrawniest  bones,  T'hcre  are  many  loan  and 
lank  females  who  sigh  for  Uie  fashionable  meas¬ 
ure  of  plumpness,  and  who  would  be  vantly  im¬ 
proved  ill  health  could  their  figures  be  rounded 
with  good  solid,  flesh.  Nolliitig  is  morCi  coveted 
by  thin  women  than  a  full  figure,  aud  nothing 
provokes  tho  scandal  of  one  of  the  “clipper 
builds”  as  the  consciousncBS  of  plnmpness  in  a 
rival.  Incasesof  fever  and  summer  complaints, 
milk  is  now  given  with  excellent  results.  Tho 
idea  that  milk  is  feveri.sli  ha.H  exploded.  It  is  a 
great  mistake  to  scrimp  tho  milk  pitcher. 
- - »»»- - 
Cure  for  Corns.-  A  certain  cure  for  corns  or 
sore  toes  of  any  kind  is :  Wrap  tho  toe  in  soft 
cotton  butting,  draw  on  tlie  stocking  and  shoe, 
and  you  will  have  no  more  trouble  from  that 
»oiu*ce.  Tho  writer  cunxl  a  very  painful  corn 
between  the  toes  iu  this  way  in  loss  than  a  week, 
— Brownie,  CnUtkill,  vV.  Y. 
