1 Ocr., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 289 
CURE FOR RHEUMATISM. 
About a year ago there was published in a London paper a recipe for the 
cure of rheumatism. Since then some scores of people have written to thank 
the editor for it, many of them informing him that that simple prescription 
cured them after having been unsuccessfully treated by three or four physicians. 
Others, who have heard of the cure, have asked us to reprint the prescription. 
Everyone either suffers from rheumatism or knows some one who does, and we 
recommend our readers to paste this recipe on cardboard and take great care of 
it. Lord Anson, feeling that it was a shame that such a recipe ‘ireratl be so 
little known, paid £300 to a medical man for the privilege of making it known 
to the public. Here are the ingzedients:—Sulphur, 1 oz.; cream of tartar, 
loz.; rhubarb, } oz.; gum guiadum, 1 drachm; honey, 16 oz. A tablespoon- 
ful of this is taken night and morning in a tumblerful of white wine—hock, for 
instance—and hot water.—Country Life. 
STRAWBERRIES PRESERVED WHOLE. 
This is a very delicate and uncommon preserve, but one that, with proper 
care and attention, is just as easy to make as the ordinary strawberry jam. 
There are two methods of preparing it, the first of which is as follows :—Take 
equal weights of fruit and loaf sugar, say, 12 lb. of each, and allow for this 
quantity a teacupful of strained lemon juice and a quart of red currant juice. 
Put the sugar, which should be of fine quality and broken up into small pieces, 
into a scrupulously clean enamelled preserving pan with the lemon juice and 
red currant juice, and boil to a syrup, then, as soon as little beads form all over 
the surface, add the fruit, which has been carefully picked with as little hand- 
ling-as possible, the berries being perfectly sound but not over-ripe, and fairly 
even in size. Let all boil together gently for about twenty minutes, or just 
until the fruit looks nice and clear and is soft without being at all broken, then 
take up the strawberries with a large perforated spoon, so as to free them 
entirely from the syrup, and place them very lightly in small, thoroughly dry, 
hot jars; boil the syrup for about ten minutes longer, then pour it over the 
fruit, and set the jars in a cool, dry place overnight, after which cover with 
prepared parchments, and store as directed in my last paper. Strawberries 
preserved in this way are most delicious in flavour and lovely in colour, but they 
will not keep good for very long; therefore, when the preserve is intended to 
be stored for twelve months or more the following method should be adopted :-— 
A. German Merrion. 
Allow a pint of red currant juice and a pound and a-half of loaf sugar to 
each pound of strawberries, and crush half the quantity of sugar that is being 
used to a powder ; then, after the fruit has been carefully picked, arrange it in 
layers in the preserving pan with the crushed sugar well sprinkled between 
each layer, and leave it so in a cool place for twenty-four hours. In the mean- 
time the red currant juice can be obtained in the following manner :—Take the 
requisite quantity of very ripe but perfectly sound currants, and, after strip- 
ping them from their stalks and washing them, if absolutely necessary, put them 
into a jar with a closely-fitting lid, then set the jar in a saucepan of cold water, 
bring the latter slowly to the boil, and simmer gently until the juice begins to 
flow freely. About every half-hour after this, remove the jar from the water, 
carefully strain off the juice which has been extracted, cover the jar again and 
return it to the saucepan, and continue this process until no more juice can be 
drawn out. Next day put the remainder of the sugar into the preserving pan 
with the red currant juice, and boil until a clear syrup is formed, after which 
add the strawberries very carefully and boil slowly for ten or fifteen minutes, 
stirring gently and taking great care not to break the fruit; as soon as the 
latter looks clear and is quite soft remove it in the way already indicated, boil 
the syrup again—this time quickly—for about ten minutes, then pour it over, 
