ELIZABETH CRAIG’S ENQUIRE WITHIN A book, full of simple, lively and up-to-date vrformation on every household subject. Over 2,000 hints to be kept ready to hand. «D and heavy bills saved. No housewife who considers herself efficient should have to admit that if a tap 'needs a ' new washer she is entirely at the mercy of the plumber Nor, if one of the children swallows a fish bone that remains stuck half-way down his thyoat, should she have to sit and wait hdiplessly for the arrival of the doctor. Thirdly, this book has been written to answer questions — to solve dl those httle problems which crop hp m any house- wife’s day. T^he woman with a house and family on her hands has] no time for the “ trial and error” method. She^ I V VI FOREWORD wants to be sure of success whenever she starts a job, whether it is cooking, cleaning, shopping, riursmg, sewing,^ gardening or any other, matter. So IVe tried to make this book an ** cncyclopscdia. of houscliold. lore th&t will take the guesswork out of housekeeping. Fourthly, my Enquire Within contains a collection of new ideas that will help you to cope more successfully, more quickly and more econormcally v/ith all household jobs It also suggests ways of cutting down your bills that are easy and pleasant, and do not necessitate undue stinting. This book vnll help you to avoid waste in every department of your home, as well as when you are out shopping. It teUs you, too, not only how to increase your leisure time by introducing inexpensive labour-savmg ideas into your house or fiat, but the qmckest, easiest ways to do the most tiresome household jobs. There is, too, an intimate personal section which shows you how, even in the midst of your many duties and respon- sibilities, you can keep yout looks, your health and your youthfulness of face and figure. If you organise your home on the labour-saving lines I suggest, you can easily find time ' to give you^elf the simple little beauty treatments prescribed in the section on Diet, Health and Beauty. Use my book to answer your questions by turning to the very full index, where you vtill find your problem classified under several, if not all, of the headings under which you are likely to look for it. The mdex entry and 'the alphabetical arrangement of the text directs you immediately to the solution of your problem. The book also is divided into ten sections so that, if you wish, you can obtain a thorough grasp of any of the subjects by reading through the section —picking up many new ideeis and hints in the process, and learning to forestall the troublesome errors of inexperience. CONTENTS Foiieword WORK OF THE HOUSE Budgeting and accounts Laundry- Gleaning Renovating Moving-in Fuel economies Piessing clothes Spnng-deamng Home-made cleaners ' PACE V \ 1 Ironing Shopping Foods in season Packing Household pests Removing stains Buying linen Slonng vime Softenmg water HOME REPAIRS AND EMERGENCIES Painting and papermg i ,Disteifipermg Whitewashing A clothes airer Broken chairs ' Electric repprs To repair a cistern Badly-fitting doors Wireless repairs The geyser Tap washers Burst pipes Household fires How to read meters Care of the boiler Broken sash-cord Cracked dishes Use of tools 39 r COOKERY ‘ Pastry-making Left-overs Fiieless cooker/ Casserole dishes , Bakmg and boilmg Stewing and steaming^ Roasting and braismg* Frying and grilling Cheap fdods 79 Simple garnishes Bottlmg and preserving Cake-making Good coffee - ' High-pressure cookery Trussing Bomng * Sauces Jam-making - VII vni COKTtNTS the family Battling baby Feeding and weanii^ The nursery Clothing The confinement Child psychology Adolescence The cot Pregnancy \ Teeth and weight Talking and walking Education Toys The only child DIET, HEALTH BEAUTY The complewon Hair and teeth Nails and hands The eyebrows Feet land ankles Exercises Face packs Care of the eyes Make-up SOCIAL ETIQUETTE ' At homes Letter-writing Invitations Introductions Chnstemngs Cocktail parties _ Children’s parties Dances F5EEDLEGRAFT Alterations Buttonholes Knitting and crochet Renovating ‘Odds and ends Loose comers Re-modellmg hats Tiinumrigs Massage Blemishes Sunbathing Middle Age Nerves “ Slimming ” Putting on weight Premature grevness Care of the figure Luncheons and dinners Bridge parties Evening dress Paying calls Tippmg Table etiquette Bereavement Birthdays Fastenings Patching Darning , Machine-sewing Lingene Patterns Collars Pockets CONTENTS GARDENING Elowei beds Indoor and outdoor bulbs Crazy paving Plant diseases Ferns Cuttings Fertilisers Fruit trees Transplanting Watenng Window boxes PETS AND POULTRY ' Feeding and grooming Housing and exercising Birds > Cats Dogs Dormice Goldfish HOME DOCTORING The medicine chest Anaemia Appendicitis Bites and stings Bandaging^ Broken bones Adenoids Cuts and bruises Bilious attacks Burns and bleeding Compresses Coughs and colds Cramp Notifiable diseases Ears, eyes and teeth Faintmg Fomentations Headache Heartburn Indigestion ' Hedges Pests Lawns 'Roses Pot plants ' Garden pests Pruning Vegetables Tools Weeding Garden rubbish Chickons Rabbits Squirrels Tortoises Sick animals Kittens Puppies , i ' Izffluenza Fevers Foot troubles Neuralgia ' Nightmares ' Nose bleeding ' Palpitation Poisorung Poultices ^ Rheumatism Ringworm Run-down condition Scalds Sea-sickness Slbeplessness Splinters Sprains Taking temperatures Tonsilitis Vaccmation IX PAGE 1258 294 316 Index and pronouncing glossary 351 ILLUSTRATIONS The Daily Round Froiilhpkce \ vAcr Home Renovations : (i) To treat dents in furniture (u) Cleaning fur gloves 23 Some Common Household Pests 27 To Brighten Burnt 'Cake Tins 38 To Replace Webbing on a Chair. 47 How TO Read the Gas Meter 67 How TO Mend a Broken Sash-Cord 73 Rubbing Fat into Flour no Position for Feeding Baby 135 Exercises for the Abdomen 140 A Sludong Breakfast 150 How TO Give Yourself a Face Massage 159 Points for the Carver 189 To Every Wine its GlAss 191 How TO Tie a Dress Tie *93 The Basic Stitches of Crochet 223 How TO Put in a Coat Lining 242 Two Types of Fastening 247 Four Popular Annuals 262 Some EtvEinEs of the Gardener 277 SosiE Useful Garden Implements * 287 How TO Fill a Goldfish Tank 309 With many additional practical line drawings ta ^ . text X \ WORK OF THE HOUSE l^EEPING a home delightfully fresh and inviting is not the heart-breakihgy back-achtng task it used to be Fumishmgs and decorations are simpler, and there are many new labour-saving devices to aid you But even without all the latest gadgets — even if you haven't a vacuum cleaner, refrigerator, stainless fittings and washable decorations— you can save yourself endless time and trouble by a little special knowledge about cleaning problems Fruit juice on a new silk frock, or a hot plate carelessly stood on a gleaming table, need not be a tragedy There is a simple, easy way to deal with all such emergencies, and this section tells you how to take care not only of your furniture, fittings and decorations but of your clothes as well. Apart from the ordinary routine and special emergencies of household cleaning, many hints are given for tackling the other aspects of home manage- ment with complete confidence. If you want to introduce inexpensive labour- samng ideas into your home, whether it is modern or old-fashioned, to balance your budget, to get value for your mon^ when you go shopping, and to avoid waste, this section tells you how to do it s Accounts. — ^Every housewife should have a simple system of keeping accounts so that she can see exactly how her housekeep- ing allowance is bemg spent, detect over or under-expendi- ture m any direction, and com-i pare one quarter’s expenditure with another’s You i^l prob- ably > have books supplied by your -baker, butcher, imlkman and grocer, but everythmg else you buy should be entered every day in a fairly large account- book kept for the purpose. Don’t forget to check over the goods when they arrive to see that everythmg you are being charged for has been sent Keep all tickets and vouchers so that you can compare them with the books when they are sent in. Whether you give orders at the door, shop personally,, or by telephone, don’t fail to keep some record! of the goods you receive, and if there is any mis- take take up the matter with the tradesman at once. It is usually best to settle accounts weekly, but it naturally depends on how you receive your allowance If it is paid to you monthly, settle your accounts accordingly ' Keep a smaller account-book headed “Debit” (which is money received) and “Credit” (which is money paid out) on opposite pages,‘ and use this for sum- mansmg the week’s expenditure. Under “Debit” write the amount of your housekeepmg allowance, and under “Credit” the total amounts you have spent at the dairy, baker’s, fishmonger’s. z 2 WORK OF THE HOUSE grocer’s, greengrocer’s, butcher^s. Porcelain. — ^Remove soapy laundry, draper’s, hardware deposits with a wet rag dipped stores, etc , and balancp the total m borax or paraffin Clean wth Jj with your allowance. 'If you have a sum left over, add it to your allowance for the following week If you have over-spent, then you must cut down next ^ — a wet rag dipped in whiting. Wash and dry. Zinc — Rub with a rag dipped in warm soapy water, but if the bath is not then sufficiendy" — — WSAUtl. t.AXWJLl i9UJLlAVJ.WXA.VAJ week’s expenditure accordingly, dean, dip the rag m paraj^ and The best plan is to keep your powdered bath-brick Rinse, dry' housekeeping allowance quite arid polish with a clean clothl ’ separate from other allowances,v/Bed, to detect damp in. — ^Place otherwse you may easily en- a hand-mirror for a few minutes CToach on them ivithout realismg between the sheets If when you it, and have a serious deficiency at the end of the week / A{uminium,'to clean--— Place one or tvVo stalks or leaves of rhubarb m saucepans with dark stains Cover with water and remove the glass it is misty, the bed is damp. To prevent damp ih. — ^Leave a blanket spread over the bed after it is made Should you go away for two or three weeks you ' • u * -1. » M T “““ iujL iwu ur mree weexs you bnng to the boil, thm nnse and will find the bed quite dry on dry the saucepan. If rhubarb is your return. The blanket, how- well aired to a wiKgar Bedding, to choose.— T h e to a quart of cold water Heat quality of your beddmg is’ of slowly and boil for 5 mmutes. Some stains can be removed by rubbmg with a piece of feimel dipped in crushed cse shell or salt To dean outside, nib'vwth a damp piece of flannel or chamois leather dipped m whiting. Do not use soda on more importance than the bed- stead itself, and it should always ^obtamed from a reliable firm. Tmcre are many different types of springs, perhaps the most comfortable and durable being the box sprmg type Blankets — These should be all alumimum ^ Special ^ — xnese should be aU for ordinary use ^be obtmnS^ wool^ceptmg under-blankets, BasketeTto prS^rve kels arc occ£Sv ^oP-Wa^ets should be as light vnth hot soap suds thev wiH lact if weight as possible while still ^uch longer: ^ and fleecy The Baths, to clean.-Enamelled.— bSter^^^f Rhbgrcasc and dirt marks with a w 1 “ blanket. Cellular rag dipped in ^SSua or with air spaces, paraffin. Remove all stains vnth wei warmest for theur a .net rag, dipped, in whitmg mS^ho=,uv? ^°^‘^3«ently the Rinse, dry- and polish ^ healthy, but they are also ’ good” 'aluminium— BEDSTEADS 3 obtained in most colours. Allow two or three top-blankets for each bed, or more if you have no eiderdown m wmter ^ Bolsters and Pillows, — Guaran- teed feather or down fillings are best, unless lyou are a hay-fever subject, when a special' filling is usually advised « Mattresses. — Gpod quality mattresses contain hair or a mix- ture of hair and wool. Cheap aU the seams and tabs of a box mattress, or an ordmary mattress and you can change feathers from one pillow to another, cleaning them as you do so. If you have no vacuum cleaner and do npt wish to send your mat- tresses, etc., to a bedding expert for cleaning, brush and beat them well in the open air, wipe with a damp rag and air them well, preferably in the sun. I. Two types of confortable, hygienic, spring mattress. flock mattresses are never worth buymg as they become shapeless, Imiipy and uncomfortable in^a few months. Two washable cases should be bought for each mattress If your mattresses are all' of the same size, you can manage with just one or two extra cases tu put on when others are being washed To clean bedding. — ^If you have a vacuum cleaner you can , use It to remove the dust from ^See also mnen, to bits’. Bedsteads, to'clean. — Brass. — If the brasswork is untarnished, wash, dry and polish with a dry dpth If tarnished,' sponge with dmmoma'or turpentme, and then polish vdth a good brass polish. Enamelled Iron. — Wash with a rag dipped \ m warm soapy water, llinse and ^dry, then pohsh with a piece’ of flannel dipped in liquid’ wax or m a polish made from a cup of paraflSn oil and a tablespoon of white shellac. A WORK OF THE HOUSE Wooden. — ^Sponge with a piece of flannel dipped in hot alum water. To clean the springs.— Keep two dish mops for this purpose alone Get Ae dust out of the sprmgs witih a dry mop, then go all over them vpth a damp mop, and wTipe dry Blankets, to clean. — Either send them to a good cleaner, or wash them at home on a windy day. Squeeze them in a good lather made \vith soap flakes, not too hot for your hand, widi 4 tablespoons of ammoma added to each bucket of soapy water. Rinse w’cU in warm water, and put thnce through the wringer. Hang out in the air and beat when dry. Nev/ Blankets. — These should be soaked overnight in cold salted water — 2 or 3 handfuls to a tub — to remove dressu^. To store blankets. — If pos- sible, store blankets in a cedar- lined chest during the summer. Powdered alum sprinkled over them is an excellent moth pre- ventive Bleaching. — See unen, to WHITEN. Blinds, roller, to wash. — After taking the blinds doivn and un- rolling and dustmg them, lay them on a table and scrub both sides of the bhnds with warm soapy ' ivater and ammonia. Thoroughly rinse them by spong- ing with clear water, then starch them. This can be done m a sxi^l bath-tub, mndng the starch faurly thin, as any surplus starch left on the blinds will spoil their appearance. The blmds must then be hung on a hne, so choose a fine day for this work Irqc them on both sides when they . are almost dry. If you do not want to starch the blinds, roll them up carefully whfle wet. It is then best to put " t hem back in place, and pull them down to dry. Bran Water. — Useful for wash- ing cretonne curtains, chair- covers, etc , bran water is made by boilmg bran and water in the proportion of i pint of bian to 3 quarts of water for 20 minutes. Strain off the bran, and add as much cold water as required The bran can be reboiled m the same quantity of water for 20 mmutes for a second washmg. Brass, to clean. — If too tm- nished to clean satisfactorily with any brass polish, rub it first with a rag dipped in ammonia or turpentine, then dry before polishing Encrusted or very badly tarnished brass and copper can be cleaned w'itb half a lemon, dipped in kitchen salt, before being rubbed up with metal polish A brass kerb is best cleaned with furmture polish Antique brass. — This should be rubbed ivith a chamois leather moistened -with pow dered rotten- stone, mixed to a paste with paraffin r ^ Bronzej- to clean. — Dust and w^e with a soft rag dampened v/ith linseed oil or parffian oil. Polish with a chamois leather.- Bronze is easier to polish if it is warm. Broom Holder, to make.— This K really a very simple job. Put two large screws or nails into BLANKETS— BUDGETING 1 5 the wall about two inches apart. Drop the broom between them, handle downwards Budgeting. — ^To make a home a paymg concern it is essential to have some idea of how much you can afford to spend on various items, according to the size of your income after Income Tax has been deducted. The easiest way is to divide your income into tenths and distribute it as follows. — Two-tenths Five-tenths j One-tenth One-tenth One-tenth Housing Food, operating expenses Clothmg Personal Health, insurance, savmgs These headmgs will, in turn, have sub-divisions. For instance, operatmg expenses include light- ing and heating, pressmg, dyemg, cleanmg, telephonebills,laundry, replacements of worn equip- ment, wmdow cleamng, churmey sweep, etc. For' food, 20s per head is a good average allow- ance, but in a large family or where vegetables and fruit are grown in the garden and poultry kept. It IS possible to manage quite well on 15s 6d a week per person In this case you must make allowance for the upkeep of your poultry and garden Housing indudes rent, rates, taxes, mortgage payments and repairs or improvements Health includes doctor’s, dentist’s, opti- cian’s 'and chemist’s accounts Personal expenditure must in- clude newspaper and stationery bills, club subscnptions, tobacco and cigarettes, car expenses (if you run a car), holidays and amusements. The amounts allowed for all these items will vary to some extent with mdi- vidual circumstances A family hvmg in the country, for instance, will not need to spend as much on clo’thes as one hvmg m town, but fuel and telephone' may cost more Those who keep a car may have to reduce the holiday allowance to pay for its upkeep There are, however, some general rules for budgetmg any mcome — 1 Whatever other account you encroach upon, do.not raid your health and savings account. If you have a sum left over at the end of one year, you may need it in the next 2 If your Income increases let housing be the last item 'on which you spend more. 3 -It IS better to forfeit holidays and do with old clothes than to be without a savmgs account of some kind for emergencies 4 Husband and wife should each have a personal allowance and should agree upon the amounts and the items it is to cover between them This will avoid any argument as to who should pay for what when the bills come m 5 Don’t forget to include restaurant meals in the, food allowance. 6 Divide your food allowance into portions, and allot under the following heads — I. Eggs, fish, fneat - 2. Bread, cereals 6 V70RK OF THE HOUSE 3 Cheese, milk 4 Grocenes' 5 Fruit, vegetables 7. Whatever else you econo- mise on, don*t stint on food, especially on frmt, vegetables and dairy produce. If you have to make the mcome that sufficed for two cover the expenses of a child as well, the operating and personal expenses will have to be reduced to n/eet the extra cost of food, and the clothing allowance made to cover the child’s clothes as well The education expenses might be met by taking out an insurance policy. You wiU, of course, need to increase the allov/ance spent on milk, butter, eggs, etc., for two 'Butter Cooler, cheap.— A cheap butter cooler can be made ■with a cork, flower-po^ wide- mouthed jar and a plate Put the butter m the jar, and stand the jar in the pot, in the hole of which you have we<%ed the cork Pour cold water in the pot round the jar, and cover -with the plate. Stand in a cool spot where there IS a draught. Carpets, care of.— Cleaning. — An old carpet that needs a thorough cleaning all over can be rapidly treated on the floor it occupies. Sweep it until no more dust can be brushed out, then rnake a carpet cleanser by shredding half an ounce of household soap into half a pint of boihng water, with a teaspoon- ful of ammonia and a small lumn of soda. ^ Scrub the carpet \wth a small brush lightly dipped in tins solution. Rinse it off with a cloth constantly wrung almost dry out of clean, warm water. Finally, rub with a dry cloth. Moth in carpets.— If a carpet that has been stored away shows signs of moth, put a fine, damp ’ twill towd over the moth-eaten part, and press %vith a very hot iron until ffie tov/el is dry. This will loll moth eggs and maggots. ' Stains. — Most stains on a car- pet can be remoi'cd by spreading on thickly a paste made of Fuller’s earth and boilmg water. Leave the paste on for 24 horns, then brush it off with a whisk. Rub inf: stains with a mixture of a teaspooniul of oxalic add dissolved in a quarter of a pint of water. If soot falls ona carpef, cover It at once "with dry’ salt, and sweep it up carefully When soot has left a mark on a carpet, rub the spot hard with a rag dipped in carbon tetrachloride Renew the rag as soon as it gets soiled Carbon tetrachloride has shght ansesthctic properties, so be careful not to inhale it. Grease stains should be sprinkled at once with whiting or flour Repeat this next day, ffien rub wiffi a flannd. dipp^ in turpentine.^ Sweeping.-LKitchen salt or damp lea leaves or a mixture of both, sprinkled over a carpet before sweeping, will leave it looking fresh and clean and brmg up 'the colours. When sweeping Axrmnster carpets take great care to brush them the way of the pile, otherwisb the dust will be brushed m, not out. BUTTER COOLER— CLEANING BALL 7 Casseroles, mal’ceshiftfor. — ^An enamel pie-dish covered with white paper which is pleated all round under the edge of the dish makes a good substitute foi a casserole Or you can use a, two- pound jamjar with a little saucer on the top " To prevent cracking. — new casseroles are placed m a pan of cold water and brought slowly to boilmg pomt before using, they will be less likely to crack when in use Catering Quantities. — ^Allow approximately the following quantities for each adult per portion. — ‘ ^ Fish ^ lb whole or with , ' bone; 4-6 ozs \ ^ ' filleted Meat 4 -j 6 ozs solid meat, 6-8 ozs with , ' bone Greens 6 ozs without waste Potatoes I lb for 3 persons ^ 'Other root' vegetables 4 ozs. Beans, broad 1 lb in the pods. ' . Beans, string 5 ozs Peas ^ pint' shelled Cellars, to disinfect.— Sprinkle pulvensed ‘‘copperas, chloride of 'lime,- or common lime on the ' floor' ' ' ^ Damp cellar. — ^Take 2 poimds of coarse kitchen salt, powdei it 'and divide it mto four equal partsi Place die salt ' in four empty tins, and stand the tins inthe cellar The salt will absorb the moisture from the air When the salt becomes saturated, stand the tins on a warm stove to dry, then use them agam. E.W. Celluloid, to clean — ^Rub with • metal polish on a soft rag 1 Chamois Leather, to wash. — Polishing leathers as well as chamois gloves should always be washed in lukewami soapy water, then rmsed in more soapy water until clean. Two teaspoons of olive Oil, added to the last soapy nnse, softens the leather, which should then be squeezed and hung up to dry — ^preferably m the fresh air. ' 1 ‘ Do not hang gloves by the fire or they will harden They should be tried on and pulled mto shape before diey are quite dry, then rubbed well when dry. Charcoal, uses of. — ^Meat that has to be left for a day or two before being cooked wiU remain fresh if sprinkled with charcoal. A piece of charcoal placed in the saucepan in which cabbage is boiled will prevent a disagreeable smell 'ansing while it is cookmg. Pieces of charcoal placed m flower vases will keep the water fresh Mix charcoal with soil used for pot plants to keep it sweet , Chimney, smoky. — Mix ^ lb powdered saltpetre with i , lb flowers of sulphur, and if a chim- ney shows signs of smokmg, throw an ounce or two of the mixture on the fire when it' is bright and clear This will re- move a great deal of the ac- cumulated soot. Cleanmg Ball, to make. — ^Little balls made of Fuller’s jSarth mixed with vinegar to a paste can be used for removing most stains Damp the stain with water and rub with the ball. I > 3 When the paste on t}sc Siam n dry, remove it carefully with a cloA dipped m clean, tepid water. Cloth, shine on —Cloth that has become shiny in places can be renovated by bruslung lightly with a clothes brush dipped in a mixture of equal parts of methy- lated spints and ivatcr, to which a tablespoon of ammonia has been added Then iron the clotli hghtly under damp muslin Clothes, to press- — ^Before pressing a suit, shabc the coat, waistcoat and trousers, in the open air if possible, and brush each garment carefully. If -jou find any spots, place the stained portion on a pad on a table and rub the stam with a toothbrush dipped in the appropnatc clcan- smg agent-^ Sponge ivith a scrap of loofah dipped in tepid water. If the stam has not quite disap- peared, ^repeat the treatment. Noiv'hang the clothes up to drv, puttmg the coat and waistcoat on coat-hangers and suspendmg the trouseis by the braces. When you arc pressing the suit, coat or skirt, place your ironing-board where you have plenty of elbow room When your iron is thoroughly hot lay the garment, right side up, on the ironing-board and cover it with a towel ivrung out of hot water to which you have added ammoma in the proportion of I teaspoonful to a pint of water. Press unUl the towd is dry, licing careful to press only where it IS necessary, on no account press down the lapds of the coat. * See STAihs. Tai:c cau wh-Ln pr<~''ing to see that the tow d goes ov cf the whole length, to e>'old sho.^ir.g ^ m.^rkings. Don’t allov, the suit to he worh until at ic£i*S tw'dvc hours after pressing Clothes Line, to wssb.-'nsc best way to w of paraflin. Leave for 15 minutes, then flush with another pail of boilmg water. 2 Dissolve I lb. of lye in 6 quarts of boihng water, and pour it down the drain, then flush with plain boiling water. Do not use washing soda ^ ' Dustbih, care of. — ^Bum some stratv or newspapers m gal- vamsed dustbins after they have been emptied, and keep them sprinkled "with disinfectant Lids should fit very tightly to prevent the entrance of ram, rats, and flies and wasps Eiderdown Quilt, care of. — When the summer comes, you can either shake your quilts well, and put tliem away with moth- balls or in a cedar-lined chest until next winter, or have them washed or cleaned and let them remain on the bed. To wash. — ^Add ^ tafalespoon- fiil of ammoma to a good lather of soap jelly^ and warm water. Shake the quilt well, soak it m this for 10 minutes, then squeeze It and lift It up and down m the suds If It still looks dirty, put in a * See SOAP JELLT, TO ji VKE, page 31. WORK OF THE HOUSE fresh lather, then rinse three times in lukewarm water to •which a little ammonia has been added. Pass the eiderdown thrbt^h the ^v^nger, and hang it out in the wmd, taldng it off the Ime repeatedly to shake it well If the colours of the eider- down are likely to run, add two handfids of salt to the last nnse. Electricity Economies.— If you cook by clectnaty here are some ways in which you can keep down the cost of current* — I Two or three pans, accord- ing to their size and shape, c^n be kept sinunering on one boding plate. 2. To speed up cooking and save current alv/ays use large- bottomed, low pans which cover the whole of the boiling plate^ 3. Place utensils on the boiling plate before switching on 4. Don’t boil small quantities of water in a kettle on a boiling plate Use an electric kettle. 5 Use a three-tiered steamer, high-pressure and waterless ' cooker occasionally. 6. Use utensils with ground flat bottoms, specially made for electric cooking, of thick alu- minium, cast-iron, copper, seam- less steel or nickd. Don’t use un- even or grooved utensils on the enclosed type of boding plate. 7. Remember that the enclosed type of boilmg plate will continue boiling operations for about 10 minutes mter siritching off, and that the oven will coOk for 20-30 minutes after switching off. 8 Always arrange shelv<» in position in oven before switchmg on the current. g Before opening the oven - door to inspect any food, switch to fall heat, then switch dov^ immediately after closing the door. . 10 Don’t baste meat It m not necessary, o»*»ing to the small amount of evaporation. 11. Keep an eye on the ther- mometer or automatic oven heat ^ controller, and don’t over-heat the oven before using, or too high a temperature Dont forget that beat remains m t^ oven after you have switched off. Use it for cooking a mdk pudding or sweet or savoury custard, ctc., for the next meal. 12. Don’t place a tin of \vatcr in an electric oven while cookmg ii in progress Electric Stoves, to clean. Wipe down wlule stdl hot im- mediately after using. If h^- ever, you occasionally find that there are some burnt marks to remove, switch on the current till the stove' is warm, then- switch off and remove marks with a cloth dipped m a hltle dcanser Wipe with a clean cloth and dry Fenders, to clean. — See steel, TO CLEAN, and brass, to Fibre b^ats, to clean. — Beat out all the dust Then brush the mat well with cold water m -which is dissolved a little salt. Dry out of doors Fire Bars, to prevent turning red. — ^Rub the bars with a cut raw omon, or with weak treade and water, then apply the black- lead with a rag or soft brush. Firelighters, cheap.— Lots of ELECTRldlTY— FI'SH, TO BUY II / oddments that find their way into the dustbin can be used to make a fire burn up. Dned potato, orange, lemon and grapfe- frmt peehngs, bacon rinds, and greasy pieces of paper are all good ,for kmdling Another good method is to soak a large cmder'm parafiin overnight, place it on a sheet of newspaper m the grate, arrange coals round it, and^ figfit the paper ' ' , ' • Fireproof Ware, care of. — Fireproof ware -cleans easily if it' IS soaked immediately after use It will last for a long tunc if the following “ don’ts ” * are observed — ' * i. Don’t put fireprodf glass ' into a very hot oven. Heat it , gradually. 2. Don’t stand hot dishes straight from the oven m a draught or on a cold marble 'slab. , ’ , 3 'Don’t pour cold water into hot dishes 4. Don’t stand fireproof ware over a naked flaine Protect it with a sheet of asbestos J/ever stand fireproof glassware on an electric pot-plate unless' it is guaranteed to Withstand sudi usage Fish Smell, to remove.— See TEA LEAVES, USES TOR " ' Fish, to buy — ^Fresh fish has, firm flesh, ejear eyes and bright red gills If it IS flabby or smells strongly, it is stale See that all shellfish IS heavy, and reject any oysters with 'shells the least bit open Avoid thin, dried-up lappers They should be pluirip and 'moist. FISH IN SEASON ' All the year round — Bream, , brill, cod, crabs, dorys, eels, flounders, gurnet, haddock, hake, halibut, herrings, lobsters, mack- erel', plaice, sole, turbot, whiting. Junuary — Crayfish, dabs, Dutch salmon, mullet, mussels, oysters, perch, prawns, scallops, skate, smdts, -sturgeon, trout, whitebait. February — Crayfish, dabs,' eels, mullet, mussels, oysters, prawns, scallops, Scotch and Irish salmon, scallops, skate, smelts, sprats, sturgeon, whitebait Match — D alls, oysters, prawns, salmon trout, scallops, Scotch and Irish salmon, skate, slips, smelts, sprats, sturgeon, whitebait April “—Dabs, oysters, prawns, scallops, Scotch and Irish salmon, scallops, smelts, whitebait May — Conger-eels, crayfish, dabs, ling, mullet, perch, prayms, Scotch ^nd Irish salmon, scallops, smelts, trout, whitebait . June. — Crayfish, dabs, ^ gurnet, Img, mullet, perch, pike, prawns, Scotch and Insh salmon, shrimps, skate, trout, whitebait July — Crayfish, dabs, ling, mullet, perch, pike, prawns, Scotch and Irish s^mon,slirimps, skate, whitebait -August — Conger-eels, cray- fish, dabs,, mullet, mussels, oy- < sters, pike, praWns, Scotch' and Irish salmon, shrimps, whitebait September — Mullet, oysters, prawns, Scotch and- Irish' sal- mon, shrimps, ' sturgeon October. — Crayfish, '' mullet, mussels, oysters, salmon trout, scallops, smelts 12 wouiv OF Tltr IT oust, November — 0 >stcrs, Canadian chaicd salmon, scallops, shrimps, skate, sprats, v/lnicbaiL December. — Crayfish, dabs, oysters, scallops, skate, smells, sprats, ^•.hllebalt- Flannels, to v/ash. — Plrst shake the flannels well, then plunge them up and doum m a hot lather made wlh pure soap flakes, and squeeze them lightly between your hands If you add * a little borax, very little rubbing v/ill be necessary and the flamiels svill be softer. Wash in two lathers, then nnse in warm ■water. Wnng, pull into shape, and hang iti die fresh air.*; Coloured flannels should have a wineglass of vinegar added to every gallon of water used for washing them, or you can add a httle salt for pink and scarlet flannels, and a teaspoon of ammonia for blue. Floor Polish, cheap.— A cheap floor polish can be made by mcltmg oddments of wax candles (the equivalent of two whole candles) and ^ lb. of shredded soap in i gill of boihng water. ’ Stir well, and when the mixture is cold, add twopennywoith of turpentine, and twopermyworth of luiseed oil Keep well covered Flowers, to keep fresh.— Add a little salt, ah aspirin, or a small block of camphor to the water in which flowers are arranged and they wiU keep fresh longer A small piece of stalk should be cut off each day, and the stems split rf they' are woody. Float roses in a bath of cold water for 3 or 4 hours before arranging them in bowls or vases To prevent v/ater smelling.— Pul a .'.mall piece of cliarroal mto a vase com awning flo*vcrs i-.hitdi arc apt to make the water smell strong Fly marks, to remove.— From glass — ^Fl-'marT s on mirrors, wnndoxvs, and glass or poredain lamp-riiadcs can removed witli a rag dipped first in "vinegar, then in latchcn salt. From silk shades. — Dust the ' shades or tlic soiled parts with findy powdered French chalk. Thoroughly mix together ozs. of soft soap, I pint of methylated spirits, and ^ pint of water. Rub this'mixturc carefully and lightly on the stains, on both sides Sponge v/ith lukewarm water, and prcB gently -.nth not too hot an iron Fountain Pen, to clean.— Un- screw all tile parts, soak them in •vinegar for I hour, then rinse them in warm water and dry them Fruit, to buy.— To buy fruit economically, buy in quantity only hard fruits which will keep- To choose melons, feel the stem ends If they are soft the melon is npc. If your finger sinks, it is too npe Lemons should be heavy in propordon to their size. Berried fruit should be large and dry. Have nothing to do with small hard currantk, or moist strawberries Sec that the fohage of/pineapplcs is very fresh FRUIT m SEASON Apples All the year round Apricots ' End of December to mid-July Avocado Pears April and May < FLANNELS- Bananas All the year round Bilberries July to September Blackbernes Mid-August to October Ghernes Mid-June to end of July Grab Apples July and August Gurrants . Black ^ Late June to ' t August Red Late June to August White July and August Damsons August and Sep- ' tember Figs May to' September Goosebeiries May to July GranadiUas January to June Grapes All the year roimd Grapefruit All tlie year round Greengages August Limes April to October Litchies January and Feb- (Lychees) ruary Loganberries Mid-July to August Mangoes February^ and ' March Medlars September Melons February to early May . Nectarmes: Home May to October Empire January to March "Oranges All the yea^t round Peaches May to November Pears All the year round Pineapples All the year round Plums* ’ ‘ Home July to October ‘ ' Empire September to November Pomegranates March to May Qjimces April and May Raspberrifes Early July to early ' > August Rhubarb December to July -FURNITURE 13 Sloes September and October Strawberries : Hothouse Apnl to June Outdoor June and July Furniture, to clean. — Dull- Jintshed — Clean a small piece at a tune with lukewarm soapy water apphed on a cloth. Dry, and polish with furniture pohsh "bn a flannel French polished — Glean with a soft duster only, and a/ little water to remove spots Lacquered — Sponge with a very little wariii soapy water Rub over with oil to prevent cracking Oil-finished — Wipe with a soft duster, then wash with a cloth wrung out of i quart of water cohtaimng i tablespoon of tur- pentme and 3 of Imseed oil ^Painted — ^Wash with a piece of cheese-cloth dipped in warm, soapy water, then rub with whiting on a damp cloth, rinse and dry, then pohsh with a chamois Polished — ^Use a good furni- ture polish on a soft cloth, and rub off ^ ' Upholstered, — ^Remove all dust with a cloth and vacuum cleaner Rub hot bran well into the soiled parts till clean, then brush it off and sponge with water or petrol ® Waxed — Clean hke oil-fin- ished furmture, but polish, after- wards with velvet or a chamois leather To renovate. — Dents in. Fold a piece of brown paper or cloth *SeO FUBKITDBEJfOIlSH, TO MAKT. ’ See also leather, to RmrovATn 14 WORK OF THK TIOUSK 5 or 6 times, and saturate it well in hot ■i\ater. Plate it on the dented part, and press it with a hot iron till all the moisture has evaporated Innger warAr — Tlicsc can be prevented from appearing on tables, sideboards, etc, if tlie surfaces are wiped over with a very little olive oil and mctliy- latcd spirits, mixed in equal quantities. This mixture will also remove stains Mould —Stir i teaspoon of ammoma jhto I pmt of boiling water Sponge off the mould, wipe it dry, then polish. Scratches — These can be re- moved by leaving a cloth soaked in linseed oil over the scratched part for an hour or^ so, then at once rubbing the place well with nimiture polish. Wsrm.— Apply paraffin to the parts affected daily for lo da>s. ' Furniture Polish, to make.— Put I pmt of turpentine into a quart bottle. Shred \ oz. of Castile soap and i oz of beeswax Md add them to the turpentine. Cork, and stand for 24 hours, then shake well Stand for another 24Vhours, shake again, and fill up with water. The- polish should be ,ready to use next day. Shake well before use polish— Mix to- geffier i tablespoon each of tur- pentine and vinegar and 2 tablc- spoons of olive oil, and shake Long-haired. — Shake and brush the furs or fur tnrnmmgs out of doois, and beat them hghtly with a cane. Then rub in a i«‘ulc '^ilvcr sand v/hich you liave warmed in the oven, and afterwards shake tliis out thoroughly. Comb out foxes and other long-haired collars oc- casionally with a fine comb. Short-haired — Moleskin and seal coney V/ill become dean and glossy if rubbed with a silk hand- kcrcliicf on which you have spnnkicd cau-dc-Colo^ic- Al- ways shake furs very well when they' arc W’ct. Game, In season* — Though ihc different hinds of game are actually in season for Uie periods shown below, ilicy arc usually best and cheapest about ihc', rmddlc of these periods. Blackcock August-Novemlicr Capercailzie August-Dcccmber Duck (wild) August-March Grouse August-Dcccmber ^rc Sepiembcr-March Partndge Septcmlicr-l’cbruary '■ Pheasant October-rebruary ^armigan Scptcmbcr-Apnl Quail Septembcr-Fcbiuary Rabbit Sepicmbcr-hlarch 5 mpc and Teal October-February Vcriison May'^January Octobcr-Fcbruary Woodcock August-March Imported game, such as hazd flcns, partridges and pheasants, , etc, can be obtained when iintish game birds aie'out of >, sc^on, and^ should be cooked and seivcd in tlie same wzev as Bntish birds .-:j-Rabbits and hares should be very fresh, with thin ■ ^oft daivs and rigid FURNITURE POLISH— GLASS, TO CLEAN - ig body. Choose game birds with very sh,ort spurs All wild duck and waterfowl should i be freshly shot, other game birds should be well hung Gas, to save. — i. Don’t put on more water than you need when boiling a kettle or pan on a gas rmg a. Don’t leave the gas on Ho save re>hghting, it wilLcost you more in the end. 3 Use a waterless cooker, in which a whole meal can be cooked at once ’ 4 See that all utensils are clean and free from any deposits, both inside and out. 5 Try to arrange to .make full use of the oven when you have it on Cook a baked pudding for the next day or something for ' supper if you have any space. ^ " 6 Turn out each 'binrner the naoment-you Have finished using tiaegas. j 7 Turn the gaS off before removmg the saucepan or kettle ' _ 4 8 , Use the big burner only when you want intense heat, make more use of the sunmermg ' 'burner 9 Don’t forget that a gas oven usually retams its heat from 8-io minutes after the gas has been turned off, so that many foods can finish cooking without any\ expenditure of fuel 10 Always reduce the heat when the contents of a kettle or saucepan boil Once tlie liqmd has reached boiling point, it re- quires little heat to keep it at that temperature II. Buy a gas radiator, wliich enables you to boil two kettles or saucepans on one gas-ring Gas Fire, discoloured. — A gas fire that is stained with smoke should be sprinkled liberally with salt when it is cold. When the gas is lit it will bum the salt away, and leave the fire quite clean 'Gas Mantle, to make last. — A , new gas mantle soaked ' in vmegar f6r five minutes, dried and burnt off, wilhlast twice the usual time Gas Oven, to clean. — Grease . splashed and food spilt in an oven should be wiped off with newispaper before the oVen is cold The racks and shelves can \afieiwards be b'oiled or washed witli boilmg water and plenty of washing soda They should then be replaced 'and diied by light- ing the/ oven for a few minutes. Occasionally the burners them- selves should be cleaned out- with a piece of wire Most gas stoves have movable sections in the hot plate, which can all 'be lifted off and cleaned m the same' way Gilt Frames, to clean. — ^Re- move dust from frames, then brush with vinegar and water, allowing i gill of vinegar to i pmt of water ■ Keep changmg the liquid as it gets dirty Glass, to clean — Bottles and ' decanters — ^Use a teaspoon of scouring powder and a ' little warm water, or a tablespoon of tea-leaves and a tablespoon of vinegar with warm water. Shake the boltie up and down till all particles of stam have been removed \If the bottle or de- I ** ' 1 WORK OF THE HOUSE i6 canter is badly stained, leave the mixture in it for 3 or 4 houre, then shake and nnse ' To remove odours — Half-fill the vessel with cold water Add ’ 1 tablespoon of dry mustard. Shake well, and stand for \ hour, then nnse Mirrors and windows. — i. Dust, and rub with a c!^mois leather wrung out of borax and water Dry quickly with the same leather wrung out of cold water. 2 Wash them with newspapers crumpled and thrown into a basin of cold water to which a little ammonia and washing blue has been added. Wipe with dry newspapers or a chamois leather. . 3 ‘ Apply a thin paste made with whiting, a squeeze of la^dry blue and methylated spints Polish off when dry 4 Mirrors and picture-frame , glass can be cleaned easily with a rag dipped in methylated spmt Polish afterwards with a soft duster. To remove paint from glass berape the paint carefully off with a blunt knife, then rub with a chamois leather dipped in tur- pcnlme and .Imseed oil mixed. .Wash afterwards with soapy water, and dry and polish. ' Table glass.— -To get a eood shine, add I tablespoon of borax for w ashing glass, and if the water ' water Hot soapy' water wU also produce a go?d doth Glass Stoppors, to remove — I. Pour a Iililc glycermc or olive oil round the neck of the stopper, and leave it until the stopper comes out easily 2. Dip tlic neck of the bottle into fairly hot water, then try to remove the stopper. 3 W md a short piece of thread round tlic neck just below the top. Take one end in each hand while some one else holds the bottle Draw the thread very quickly backwards and fonvarife for a moment, and you will find that the bottle neck is quite hot and the stopper comes out easily. Gloves, to clean . — To clean light sufcde or kid gloves, drop them into a basin contaming petrol, and wash them well Hang on a line out of the sun and let the Wind dry them. Another method is to mix a httle''oalmcal ^d benzine to a paste - Rub mis on the gloves until it is quite dry and the oatmeal falls off in flakes to clean. — Wash the bnstles m a basin of warm water to which a teaspoon of ammonia has been added Rinse m dear water, and stand them on their sides by an open window to dry. Ebony brushes.— Rub a little yasdme into the wood, and wash m warm, soapy water. Handbags, to dean.— Qean pox caff and suede bags by brush- mg vwth powdered pumice or, ^en belter, rubbing very gently aa" ^ ^“lery board. Alterwards polish a box calf bag .-eo also CHAMOIS tEATinSR, TO WASH, pase 7. GLASS STOPPERS— KITCHEN 17 with colouiless shoe cream Rub the cream off thoroughly with a soft cloth Otherwise the cream- will stain your gloves I-^ats, to clean. — Leghorn.— Brush the hat with a paste made of a teaspoonful of sulphur powder mixed with the juice of a lemon Apply it with a tooth- brush and when the hat is clean, remove the paste with plenty of cold water Dry the hat outdoors in the shade, and then brush with a beaten egg white White Felt.— To clean a white felt hat, apply a paste of powdered ,calcmed magnesia and water When the paste has dried on the hat, brush it off with a clean brush. ^ ' ' White Straw. — To clean a white straw hat, first brush all the dirt out, then apply salts of lemon Dry the hat m the shade. ' ' ’Heat. Marks. — On tables. — Rub a white heat-mark lightly with a soft doth sprinkled with a little^ methylated spint The mark wiU gradually fade away. On japanned trays. — ^Rub the tray wdl with sweet oil till all the marks disappear, then polish the tray with dry flour and a soft , doth. lroning.-=::See laundry, iron- ing- ' ' iron's, rust on. — Tie a piece of beeswax m a piece' of muslin Heat the iron, and rub the rusty surface alternately with the mus-* lin and a , cloth sprinkled with ' salt 1 ' To prevent — Mdt ^ lb of lard and add to it f oz. -of powdered camphor and enough ‘Bee also stains, to REMO^’E blacklead to colour it Goat iron grates, scrapers, etc.y with this mixture, and mb it off lightly after 24 Hours Ivory, to clean. — Ivory orna- ments. — ^If these are yellow with age, they can be cleaned with a paste made of whiting and lemon juice, left on till dry, ' then brushed off Sunlight helps to keep ivory white ’ Knife handles — ^Rub with half a lemon dipped m salt, then wash m warm water and dry If they are stained, mix a little Spanish whiting to a paste with lemon juice, rub it over the stain, and leave for ^ hour. Then wash off and pohsh with furniture polish ' Piano keys. — ^Rub gently with a rag dipped m methylated spirits, then with a dry cloth Jewellery, to clean ' — Apply camphorated chalk with an old soft toothbrush to any jewellery or trinkets Brush the chalk off again, and polish with a piece of velvet Kettle, fur in. — ^Fill the kettle with cold water, add a little sal ammomac, and boil All the foreign matter collected round the sides will soon dissolve. Rinse the kettle well before using. Kitchen, to clean — ^Reserve one mormng each week for turn- ing out the kitchen and scullery Polish any equipment that re- qmres it, wash out the xe- fiigerator, give the cooker a special clean, polish the floois and woodwork, clean the wm- dows, and disinfect the sink, drams and dustbm i8 WORK OF THL HOUSK T To equip —First install your cooker,, ice-box or relHgerator, kitchen cabinet, work-table and any other large equipment, then see what room you have for utensils KITCHEN UTENSILS 1 kettle 2 frying-pans 1 set of saucepans 1 set of stewpans 1 double boiler I egg beater I lemon squeezer I grater I tm-opener I mcasunng cup Weights and scales 1 set of measuring spoons I pointed strainer , I meat chopper I set of storage tms or jars . I set of baking tins I vegetable brush I choppmg board I pastiy board, brush and rolling pin I bread crock I quart measure T set of pie-dishcs I set of pudding basins I set of fireproof ovenware I set of milk jugs 1 set of mixing bowls I set of wooden spoons I vegetable knife 1 chopping knife 1 cooking spatula 1 colander Knives, forks and nietal spoons’ 2 cake tins and patty-pans Meat and milk covers (if you have no refrigerator) , I Knives, to store.— Rub the .blades with mutton fat or vaseline, and roll them up m , brown paper. This will prevent j them rusting To remove rust. — Stick rusty knives into the garden soil. Leave them there for an houi^ then rub with a damp ^cloth ' dipped in ashes. Lastly, clean in the usual way Labour-Saving Ideas. — Avhen working single-handed- — i- Have the early morning tea-tray ready upstairs the mght before with the electric kettle ready to switch on 2. Keep a mop and bucket to sluice doi^m front steps ^d verandah so that they hardly ever need scrubbing 3 Use an electric vacuum cleaner wherever possible. If yo'i haven^t one, use a carpet sweeper, and let the dust settle before ^ dusting 4 Instead of dusting silver and brass ornaments, rub them each day with a chamois' and they will not need pohshing. 5 Serve breakfast in the kitchen if there is room. Use a dmner wagon as much as pos- sible for setting and serving meals f DEVICES TO SAVE TIME 1. A tca-troUey ivith remov- able trays. 2. A waterless cooker; a high- pressure cooker; self- basting bakmg tins. 3. Fireproof ware, to save ' extra washing-up. 4 A serving hatch- 5 table cooker to cook meals in the room, or a > warming plate (electric 2 To fold a shirt — Firsts turn sleeves and fold them at the bach as shown. Then turn in afew'inches each side of the tail to make a strhight line from -shoulder to hem. Fold the sleeves in half, as shown in the left-hand draw- ing, then fold the whole shirt in haf with the sleeves inside the fold. ’ or spirit) to keep dishes hot ' 6., An electric refrigerator, { j ’ {Lacquerware, to clean. — See FURNITURE, TO CLEANj Lamps, to prevent smoking. — To prevent a lamp or oil-stove from smokm^;, soak the wick in strong vinegar and dry it well before use To clean the chimneys.— Rub . the glass with a few drops of paraffin on a wet rag. Laundry, at home — ^To soak. Soak cot^on^and linen articles in lukewarm soapy water, or in cold water with borax — z table- spoons to the gallon. Soak hand- kerchiefs separately Do not soak coloured ,or woollen articles To wash. — Wring out the clothes from" the soaking water, l^ash with plenty of hot soapy water made with shredded wash- ing soap, soap flakes or jelly. Use two lots if necessary Rub dirty clothes gently on a wash-board with your hand or a nailbrush Do not rub' silks, rayons, and woollens. Use only mild soap for them, and do not put them in very hot water. To rinse,— Soften hard rinsing j water with borax Repeat w'arm nnses till the water is clear, and add a little blue to the last water, for white cottons and Imens. ' / 20 WORK or THE HOUSE To dry. — ^Dry out of doors when possible, but do not put silks and woollens in the sun or too near the fire Hang while cottons and imens in the sun to bleach Dry coloured articles in the shade, inside out To starch. — The heavier and welter the material, the more starch you need, and if you vmng witli a wringer you need thicker starch than if you w'ork by hand Starch articles inside out, using hot starch for white things and cold tinted starch for coloured ones Use blue to tint blue, cochineal for pinTt; cofice or ttp. for brovm, and a vegetable dye for green To mix starch — a k e a smooth paste with starch and cold water, using a wooden spoon, then add boiling w'ater till the starch is clear. To mangle — Leave clothes till quite dry^ then sprinkle them evenly Fold and roU up, and leave them for an hour before mangling or ironing. Pull gar- ments into shape and put their evenly between the rollers, pro- tectmg any buttons To iron. — The iron should b( hot enough to splutter wher touched with a wet finger, anc you should iron as quickly a possible, continuing till th< material is dry To iron a gar ment, first go over all parts tha hang off the board, then iron th( .centre To^ bnng out a patten or monogram, iron on the wronj side over a thick pad Have a very hot iron fo stardicd articles, and a moderat one for silks and woollens Pres damp knitted goods bctw'ccn Turkish totvels. To air. — Tfyou have no heated hnen cupboard, hang straight folded articles On a clothes horse, and garment'; with ilcevcs on hangers to air in the sun oi near the fire Leather, to renovate. — Treat leather chairs and am other pol^hcd leather articlu with the iblloiving preparation. — lk>il i pint of linseed oil for one minute,' stand till It is nearly cold, then add I pint of vinegar and stir till it IS thoroughH mixed Pour a little on a flannel and rub it well into the leather Turn the flannel as it gets dirty, tlicn rub with soft dusters till the pofisli js restored To remove grease spots. — Dab tlic spots wuth spirits of sal ammoniac Leave them for a short time, then wash lliem wuin clear water. Repeat if necessary. Leaves, to preserve.— Stand autumn leaves m a jar with half an inch ^or so of water and glycerine, in equal parts, until the stems have absorbed all the moisture. Then arrange the leaves in a dry vase and they wuil keep their colour. Lemons, to keep fresh. — ^Placc the lemons in ajar of cold water.. Change water e\ery day. Linen, to buy. — Bed linen. — You will require two pairs of sheets for each bed, including spare beds Allow 3 pillow-cases lOT eadi person in the household. envelope type, without buttons, IS the most sensible Towels . — Face towels . — These can be of fine Huckaback or LEATHER— LINOLEUM ' 21 diaper linen, and you will need about 3 for each person and a few in reserve. Face towels can easily be made at home, with 24-inch or 27-mch material A few small embroidered guest . towels are a useful addition. Bath towels. — These should be of fairly heavy Turkish towellmg. The thinnest and cheapest qual- ities are 'not economical It is not necessary to get the largest size, as these are more difficult to wash and keep aired. You will not need quite so many bath towels as face towels, but you may like to have two or three bath sheets — white or in colours to match your bathroom. , Allow 3 bath mats for each bathroom. Lavatory and roller towels . — These can be made at home with Huckaback of Turkish towellmg, 18 inches wide. Table Linen. — ^AlloW, about 3 IiTsh Imen table napkms for each member of the fainily, or more ,accordmg to your entertainmg Table mats and tablecloths are a matter of choice, as well as fancy teacloths and tea-napkins, and one can hardly have too great a variety Breakfast and kitchen tablecloths, with fcoloured stripes or borders, are inexpensive and 'decorative You will prob- ably also need two or three damask tablecloths or embroid- ered supper cloths for parties Kitchen Linen — Drying-up cloths should be of heavy quality Imen to stand hard’ wear To remove stains from linen. Javelle water is useful for re- movmg stains from linen, and it can be made easily and quickly at home Take the following ingredients* — I / Washing soda , 2 lb. Chloride, of lime -Jib. Cold water i gallon Brmg to the boil, and boil for 10 mmutes Cool, bottle and cork tightly To use Javelle water. — Pour a , little of the liqmd m a basin. Wet the stained Imen with clean water, then place the stained part in javelle water, when the stain should disappear ’ at once Rinse well immediately in cold water To whiten linen. — Soak the linen for 12 hours in strong soda water, made by dissolving i lb of baking soda m 1 gallon of boihng rain-water, then turn the Imen and soda water into a large pan and boil for ^ hour. Next wring out the linen and soak it in a solution of chloride of lime — I tablespoon to the quart — with a few drops of vmegar added When the Imen IS whitened, nnse it in water to which you haVe added a little ammoma, then in clear water. A simple method — After boil- ing, allow the Imen to cool with- out rmsmg, then.bleach it on the grass for several hours, damping It occasionally. To wash linen — See laundry. Linoleum, to lay. — ^Before lay- mg linoleum, leave it m a room with a fairly warm temperature, or m a room that has the sun on it all day, so that the warmth can penetiate to the centre* of the 22 WORK OF' THE HOUSE f roll. There is then less nsk of the floorcloth cracking during the process of laying Place the linol6um in position, and cut to fit, but do not tack it until several days have elapsed. This allows the linoleum to ‘'tread out,” and so prevents unsightly bulges. To polish. — To remove dirt and 'grease, wash with a little paraJ^ added -to the warm water- Wipe dry, then pohsh with a cloth moistened witl) paralfin or furniture polish Rub any white spots with a rag dipped in camphor. To protect the sur- face of linoleum from wear, keep it varmshed or oiled with hnseed olL Mackintosh, to renovate. — Boil ^ pint of linseed oil for a minute or two and add to it 20 drops of trebene. Apply the mix- ture, -while hot, to toe outside of the mackintosh -with a brush. Leave it for a couple of da^’s, then treat the inside by washing it over vnth a rubber solution (such as is used for mcndmg bicrycle tyres) reduced to a caream v/ith methylated spirits i^Tter •two days the coat will be ready to wear Marble, to clean. — Rub marble v/ith a rag moistened with vine- gar and dipped in salt. Wash, dry and polish with fiirmture cream. If the marble is very dirty, spread on a paste made with whiting and strong soda v/ater, and leave it for 24 hours, then wash it off and polish with furniture cream Stains be removed with salt moistened with lemon juice, if this is left on for i hour, then washed off. Mats that Slip. — See rugs, to KEEP IS PLACE. Meat, to buy. — ^When you are shopping for meat, remember , that beef is most nourishing,' mutton most digestible, and that all cheap cuts of meat can be made nourishing by sloiv cook- ing m a tightly closed casserole. Here arc the points to watch when choosing different kinds of meat. Beef. — ^Lcan should be inter- mixed with fat, so that beef looks motded Flesh shoul 4 be firm, the lean bnght red, and fat and suet both white. Ham. — ^Should be short and plump, and not too fat, but fine in the bone To test the ham, ' run a skewer mto the thick part, close to the bone in the middle. Remove skewer, and if it smells very strong, or is very fatty, choose another ham. If you are buymg cut ham and notice that the white is streaked with yellow or IS discoloured, have nothmg to do with it. The fatshouldbewhi^e. Lamb — ^Flcsh should be fine and firm and light-pink m (Xilour, and the bones pink, or shghtly streaked with red, and the Tat pearly-v.'hite. Sprmg lamb is best. Mutton. — ^Should be deeper red than lamb, -with firm, flaky fat of a waxen colour. The bones should be white, or very slightly pink. Pork. — Should be pink in ctolour wth finedy grained tissues, firm white fat, fee small bones, and smooth, thin rind Have nothing to do -with clammy or flabby pork. HOME RENOVATIONS (Aboie) Treat dents in furniture by pressing with a hot iron with sc\cral thicknesses of cloth between {Belovj) Fur gloves can be ucani d by rubbing in powdered magnesia with the finger-tips MACKIN'TOSH— O’IL.CLOTH Veal. — ^Fat round the kidney? should he firm and white, and the flesh' should be firm Have nothing to do wnith veal that is flabby or spotted, or if the fat is soft. The fresher veal is, the better, r ' MEAT IN SEASON Ail the year round — ^English and Scotch beef January — ^Argentme chilled beefj Enghsh knd Scotch lamb. New Zealand lamb, Enghsh and Scotch mutton. New Zealand mutton, Enghsh pork, English veal. February — Argentine chilled beef, English and Scotch, lamb, English and Scotch mutton. New Zealand mutton, Enghsh pork, Enghsh veal, March — Argentine chilled ' beef, Devonshire, Somerset and Scotch lamb, Enghsh and Scotch mutton, 'New Zealand mi^tton, Enghsh pork, English veal i April — ^Devonshire, Somerset anjd Scotch lamb, Enghsh and Scotch mutton. New Zealand mutton^ English pork, Enghsh Veal May-August —Devonshire, Somerset and Scotch lamb, Npw Zealand lamb, Enghsh and Scotch mutton. New Zealand mutton, Enghsh veal. ‘ ‘ September-December — English and Scotch lamb. New Zealand Iamb, Enghsh and Scotchmutton, „New Zealand mutton, Enghsh veal Meters, position of. — Gas and electric meters should be installed where they will be least noticed, but where they can easily be read when necessary. One of the best E.W. ’ ’ f wa!ys to, conceal them is to build a cupboard over them. They should be placed,' when possible, at elbow level, somewhere in the kitchen premises ' Mirrors, to clean. — See glass, TO CLEAN. Moving in. — Simplify your move , to a new house or flat by seemg that the following arrangements are all completed the day before; I. The electric light must be in.workmg order, and electnc fires installed , ^ ' 2 The gas must be turned on by the gas edmpany if used 3 The water must be con- nected and turned on The water company should be asked to do this some days before 4. Have the chimneys swept m an old house if the 1^'t occupier has not done this, before leavmg — as 'he should have done 5. Scrub the floors before lay- mg down carpets, etc , and pro- tect the carpets with paper. 6 Hang the curtains , >y See that coal and coke have been delivered, and fires lighted if thp weather is cold or the house new and damp Be sure that the house is thoroughly dry and aired before occupying it. Nickel, to polish — W^h,with soapy water, then, polish with whiting mixed to a paste with methylated spirits Nickel should not ,be polished too often A daily rub with a damp cloth, fimshing with a soft dry cloth, is usually all tliat is necessary ' Oak, to polish — SeeruRNiTURE, TO, CLEAN, and woodwork, to CLEAN Oilcloth, to 'brighten. — After f ‘ ^ 3 When packing a coat, first stitch down pleats, then fold m the , sides f the skirt to get a straight line lengthways before folding in half tissue paper should be laid down the front of the coat before making thejoia . . washing oilcloth, it can be bnghtcncd by spon^ng over with a mixture of glue and water — I oz of glue to pint of warm water Leave tins on to dry. It helps to preserve the oilcloth, which need not be washed again for some time Onion Smell, to remove from hands. — A little mustard rubbed on to the hands after peelmg omons will remove the odour. Oxidized Metals, to clean. — A little plate powder, applied on a damp cloth, will remove tar- nish from oxidized silver. Packing. — ^\Vhen you are pack- mg to moVc to a new hous^ attend to the followmg points — I Pack hnen and blankets yourself^ in a box by themselves 2. Either pack your books in cases, or see that ^ the cases in which they are packed are well hned to prevent damage ' , . 3 Group ‘your small equip- ment ready for the men to pack Don’t leave it for them to pack as they please 4 See that all your table equip- ment, silver, etc , is m its o}vn cases, and that all cases are complete Clothes. — I. If you have an ordinary trunk or case, and_ not one of the convenient “wardrobe - types, put books, shoes and other heavy articles at the bottom , 2 See that breakables such ^ mirrors, bottles, etc ,- are well sandwiched in between soft goods, such as lingene. ONION SMELL— PESTS 25 3 Keep the contents of the trunk as flat and even as possible all the way up, and pack very tightlv. 4. Roll rayom instead of fold- ing them, and tlicy will not crease so readily. 5. Pack all frocIvS and delicate unden*, car at the lop, with plenty of ti*>suc-paper between each, and if materials such as velvet have to be folded, put a soft wad of paper inside the fold to prevent deep creases 6. You waif be less likely to forget anything if you collect all your things together bcfoic be- ginning to pack, and if you do the most of your packing the day before you go av^ay. Paintwork, to clean. — Cof-" oured . — Wipcwith adamp cloth, tlien with a cliamois. When the paint is 6 ry, rub in a little wax furmture polish thinned with turpentine, and*pohsh with a soft silk lag. Pnamelied. — Dissolve i table- spoon of borax in a few table- spoons of hot water, then stir this into I quart of tepid water Add a spoonful of soap flakes, and wzish the pamtwork up and down with a ^amois leather, a litde at a time, being careful not to leave the surface streaky. Enamelled woodwork can be rubbed up with a little furniture cream after cleaning Varnished. — ^Paintwork that has been varnished should be cleaned 'with hot borax and water, a tablespoons to the quart. Without soap flakes. After dry- ing, rub with a little linseed oil. White.-^Sponge with water and vripe dry with a chamois leather. If the pamt is greasy, add a little pure Castile soap, and wash and dry a small portion at a time. Painted mouldmgs and crevices can be cleaned with a small paint brush and soapy water, then rinsed and dried. Papier* Mache, to clean. — Wash papier mache ai tides now and again in warm water, and when quite dry rub them over witli sweet oil If a high polish is desired, a good wax pobsh may be applied with a soft clean doth. Rub well in, and then polish. Pepper Pots, to prevent dogging. — ^Placc a dried pea in each pepper pot and it will pre- vent the holes m the hd from becoming dogged Pests, to get rid of. — ^Ants. — Explore until you find the nest, then destroy it with paraffin or petrol. Ifyou can’t find the nest, but discover that the ants come into the house through a crack m the wall or floor, plug the crack with a piece of cotlon-v^ool soaked m paraffin Then, if you keep your food, particularly fats and sugars, in containers with tightly fitting lids, and see that any crumbs and small quantities of fat or sweet food spilt on the shelves, arc removed at once, you won’t be troubled further. Carpet beetles. — Take up your carpet or carpets Clean them out of doors when possible, then spray them with 'petrol or benzme Leave them to dry in the sun after spraying, while the floors which they' covered are being scrubbed with soapy water. Spray ^ any cracks and crewces 26 WORK OF .THE HOUSE with paraffin, then fill up the cracks with liquid wood and let it set before laying doivn the carpet. Cockroaches. — Sprinkle the place, where, the cockroaches arc found with pyrethrum powder or sodium fiuonde Keep on sprink- ling daily imtil they are exter- minated, and don’t leave any food uncovered Flies —Dip a sponge in boil- ing water Put it in a saucer, and pour on it half a teaspoonful of oil of lavender. This gives off a delicious perfume which, for some reason, is not at all agree- ^ able to flies Moisten the sponge with boihng water about twice a day, and with oil not more than once a week Moths. — There is no end to the number of remedies you can buy for extermmating |noths Moth bane spnnkled on your furs, woollens, etc , will soon nd you of ilie pest i lb of naph- thalene in the form of balls or flakes, to an average-sized trunk' or chest (when used fresh), will not only protect fur and woollen articles but will nd infested articles of moths If a clothes cupboard shows signs of bemg a moth haunt, fumigate it or spray it as suggested for carpet beetles To prevent moths becommg a ^plague m the house, all furs, "woollen garments and materials should be thoroughly, cleaned, brushed and aired in the sun’ be- ' fore they are stored away, so as to dislodge any moth eggs or larvae 1 ben seal the articles m moth-proof bags ^ * Should moths get into a piano, CARPEXBi^ make a mixture wth '7' parts , benzoline, i part turpentine and a few drops of" oil of lavender. Squirt this inside the piano with a scent spray or small syringe Sliver' fish —Use pyrethrum, sold by any seed establishment, and follow the directions given on the packet or tin. Rats and Mice.— It is always better to try and trap these ver- ' min than to poison them Poisom are dangerous to other livestock, and also the animals, when poisoned, die in the walls or in ^ the foundations of a house, and it is not healthy to have corpses of vermin about so near your livmg-room An excellent way to stop up holes is to msert in them corks dipped in turpentine. Pewter, to clean. — Never use metal pohsh for cleaning pewter, as the surface scratches v^ easily Wash the vessels with warm water and, soap, and use a very soft nailbrush ff dirt has collected in any crevices. After- drying it well, polish the peirtcr with a piece of velvet If * bnght polish is desir,ed (as ^ modempewter), a httlepowdcred whiting can be used on a dainp doth before fimshmg off with the , velvet If the pewter is old and en- crusted, Tub ori a little of 'the follov/ing mixture, and th^ polish with a soft doth" dipped in powdered whiting: — Mix . gather I oz each of rottenston^ ammonia and soft' soap, ana _ form it mto a paste wath boihng water Piano Keys, " to clean, — See IVORY, TO CLEAN. ' , PEWTER— POLISHING CLOTH 27 4 Some of the common household pests will leaddy^be recogmscd from these drawings They are drawn in proportion and the actual size oj each is shdwn by the scale mark beside it Moths can be discouraged from laying eggs ifi carpets by covering the felt with a layer of newspaper. PHIov/s, to wash. — ^Empty out featheis, then rinse thorouglily the down or feathers from the in warm water. Squeeze out as ticking-case into a bag made of much water as possible, and buttei muslin, a httle larger than liang the bag up to dry in an ‘ the ticlong-case Sew the muslin airy position bag up lightly and put it into a Plate Powder, to make — hlix , tub of warm, soapy water 8 ozs of powdered whitmg with Squeeze the bag and contents 3 ozs ofjeweller’s rouge Moisten well under water Use two or _ with methylated spirits when three watcis if necessary, until required'' no more dirt comes from the Polishing Cloth, to make. — A t ' \ 28 WORK OF THE' HOUSE polishing cloth similar to those sold for rubbing up silver and ^ brass can easily be made at home First mix together the follotving ingredients — Jcv.eller’s rouge i level table- spoon Po»\'dcred Castile 2 level table- soap spoons Hot water 10 table- spoons V Tills quantity is sufBcient for about a dozen sihall cloths Gut out squares of soft -woollen material such as thin flannel, and soak them well in the mixture, then hang them out to dry. Rub the cloths well together to make them soft. Potato Water, uses for. — Dresses, carpets, rugs and all sorts of -woollen garments can be cleaned with potato -water -with- out injury to their colour Put a pint of water in a basin, and grate into it two ne^v potatoes Strain tlirough a sicic, allowing ilie liquid to run into another bowl roniaining another pint of wr»ci. Let this settle, then s'tram off the cUar part into a bottle for futun; ust . Dip a sponge into the hr.uid, find rub the soiled gar- -ment® tairfullv, afterwards wash- is g ti cm with Hear, cold -\/atf r Poultry, to choose — Chickens. -* ^ h'' erd of the breastbone is f' )n uhih Youne^ hens iKith romo- and and er»- 't jinni and '”ji . ij, I'c \M » 1 Ifi the i~ roi sn t and -'lear t ^ tn-t. i.u foviv for 'ii blac^ ard yellow legs should only , be roasted Ducks and Geese. — Choose ■with yellow biUs and feet The feet are soft when fresh Pigeons — Choose with small, pink l^s Birds with large, dark legs are no .use for roasting but will do for ca^erolcs The breast should be plump Turkeys — ^For roasting these should have short spurs and smooth, black legs, plump breasts and white flesh When fr«h, the feet are supple Choose a med- ium-sized bird, from 10 to 12 ibsv ( / POULTRY IN SEASON All the year rouwi/.::— Chickens, fowls, guineafowl January — Capons, ducks, geese, pigeons, pullets and tur- keys February — Capons, duckhn^, ducks, green geese, pigeons and turkeys March — Capons, ducks, green geese, pigeons and turkeys April — ^Ducklings, green gecs^ , pigeons, turkey poults and piillcts ' May, June — ^Ducklings, grccu geese, pullets and turkey poults.' jH^’.-hDucks, green geese,, goslings, pigeons, pullets and turkey poulis August- — Ducks, green geese, plovr rs, pullets and turkey poults. September, — ^I3ucks, ge^se, piceons pullelsand turkcypoults October, J^'ovember — Same as Scpitmbcr, cj^.ccpt tliat turkej'S arc no\. in December — Capons, - ducks, gtcse pulieu and i*»:»^cys tlcfrigeiator, to usc.—i. Keep POTATO VvATER— SERGE SKIRT scrupulously clean not only tlic intenor but the icc containers and rachs 2 Keep milk, butter and cream a\v-ay from strong-smelling foods and' co\er than over Also cover the sltong-smdhng foods '' 3 Do not put anything hot into the refrigerator unless there arc no foods in it that might be- come contaminated wth the flavoui of the hot dish 4 Attend to the control of temperature. 5. Sa\c all small pots and jars wadi lids foi stonng small quan- tities of left-over food in the refrigerator. Refuse* disposal of. — ^Always bm-n as much refuse as possible, in a stove or out of doors, to pre- vent scraps of food from attract- ing flies and vermin, and also to prevent decomposition m the dustbin, and consequent bad odours Tea-leaves and coficc grounds can 'be used with coal dust to bank down a livmg-room fire. Always empty the sink basket when the washing-up is finished, and sec tliat there is nothing left about to attract flies in hot Weather- Decayed vegetable matter in a 'small garden can be destroyed by. pounng over it 2 quarts of water m which 1 lb of chloride of lime has been dissolved Rugs, to keep in place — ^Rugs will not slip on a polished floor if a small piece of rubber is sewn on to the underside at each comer PaiL of a worn rubber mat can be used for this, or a' piece of an old motor tube or hoMvater bottle will do per- fectly To keep flat edges. — Take a piece of straight, boned peter- sham, fiom 2 to 3 inches in wdtb Cut tw'o pieces long enough to go acioss the ends of the rug, and seiv them on to it on its wrong side The” edge of llic petersham should be placed to the edge of the rug and over- sewn, taking care to turn it in at both ends to make it tidy, and to sow it dow’n along. Its other side. This will prevent the ends of the rug from curling up Sanitation. — See drain Satin, black, to renew. — Sponge the satin on the right side w ith potato w'ater, and wipe^ It lightly with a cloth. Iron on the wiong side Saucepans, burnt, to clean — A burnt enamelled saucepan should be filled with cold w^ater to W'hich plenty of soda has been added Let xt stand for an hour or so, then heat the water slowly and allow it to simmer for a few minutes The burnt particles will then come off quite easily. Aluminium saucepans — These should never be cleaned with washing soda • Whiting and water-^ lb. to the pint — ^will remove bums and stains ^ Serge Skirt, to clean. — ^Lay the skirt on a table and brush it from waist to hem with a nail- brush dipped m very hot w'atcr, or in cold water in which a hand- ful of ivy has been soaked over- mghl Go over every ,mch, and change the water as soon as it is dirty or cold Hang the skirl up * Sco also ALUMivimi, to clisan 30 WORK OF THE' HOUSE in the air tinlil it is almost dry, then iron it on the wrong- side until it is qmte dry. Shoe Polish, to soften.— Pound caked shoe polish hard wath a knife or a kitchen spoon, then moisten w'lth a little turpentine Shoes, brown, to blacken — To make shabby brown shoes look hlce new black ones, first rub with the, cut side of a raw potato, and then pohsh with a mixture of equal quantities of blue-black ink and ordinary blacking Shoes, care of — Brocade. — Always keep these shoes in black tissue-paper away from the light Touch up tarmshed places \vith gold or silver pamt. Black leather — Rub a very httle glycenne or vasehne into the shoes regularly This will prolong their life and improve their potoh Brov/n' leather. — Remove salt water marks with washing soda dissolved in a tablespoon of hot milk, and used w'arm Other stains will yield to lemon 3uice or raw potato Do not polish the shoes until qmte dry. Lizard and crocodile. — ^Agood white shoe cream will keep them clean and prevent them from craclang. Patent Leather — ^Soften these occasionally , with a httle milk or cream, and rub e\ery few weeks with vasehne, leaving it on till next day. Satm. — ^\Vas,h satin, shoes, if slightly dirty, with warm soapy i\atcr, '^ps’ng a rubber brush R-insc ofi\the soap with the brush dipped ih^clcan wann water. It IS easy to re-dvc satin shoes by painting on a cold-w'ater dye Suede.— Use a wire or rubber ^ brush. If the toes arc i shiny ‘ rub with an 'emery board, A little tm^pentine freshens up the sufcdc after it has been wet Special cleaners can be obtamed in all colours . ^ ' Shopping.- There is only, one ^ way to shop economically , nnd that IS to shop personally. j always go to the butcher fishmonger with your mind up as to what you will buy Be prepared to take adx^antage of , any special offers that will fit m with your catering arrange- ' ments If your storage ^ace allows, buy enough groceries to last you a month. Cereals, sugars, tea, tins and bottles of food ran all he bought in this w'ay, but buy dned fruits in small quanti- ties Don’t have a standing for bread) Buy what you need each day, or you will have a lot . of waste. When you- have goods sent home, always inspect thein immediately they arrive and check them over wnth the bills supplied If you have any com- plaint to make to the tradesman, make it at once / See also fish, fK-TIIT, game, MEAT, POULTRY and VEGET^ABLK, J TO BUY Silk, to 'stiffen. — Use a Bttle gclatme or gum arabic. dissolved m water ^ 'To wash — ^See laundry. . Silver, Mildewed- — Try rub- bmg mildewed silver tvith a mix- ture of paraffin and prepared chalk If the mildew has really ^See also XASTmTA, to vr.,vsH SHOE POLI'SH— SPRING CLEANING 31 ' eaten into the siKcr, however, it v.’ill be impossible to remove the mark., though a sil\’ersmith can often do this by rcburnishing Tarnished. — ^Thc easiest way to'clean tarnished sih cr is to steep it in hot tvaicr and ammonia (a tablespoonfui of ammonia to cverv quail of W'alcr) Diy and polish as usual Sink, to clean. — ^/\ 1 I sinks should he flushed with boiling water every day, and once a s.eck with, hot soda water or disinfectant Clean a s cry greasy sink svith hot water and borax, and a little dry borax sprinkled on a damp cloth Enamel or porcelain. — ^\Vash with soapy w'alcr, and wipe occasionally with a cloth dipped 'in paiallin Iron. — Glean an iron sink with steel wool moistened w'lth linseed oil, then wash w'lth soapy water. Paraffin svill lemove rust Slate. — A little paraffin on a rag xs the best thing for a slate sink Sink Basket. — ^.A.n ordinary flower-pot stood m the sink makes an efficient sink basket It IS easy to clean, takes up little room, and the hole in die bottom allows for dramage Soap Jelly, to make. — Keep all scraps of toilet soap, and when you have a pint shred them. Add I pint of boiling water and i tea- spoon of borax Stir and leave it ,in ’a basin till cold Socks, to' wash — Wash woollen 'socks and slockmgs like flannels, but first on die riglit side, then on the wrong Kinse in two warm wateis and wring slightly Pull into shape so that the seam is in the middle pf the back, and hang up to dry by the toes Soft Soap, to make. — Place ^ 12 ozs of potash "in a basin and cover with col^l water till next.- day, then boil till dissolved Put I lb. of grease in a crock and pour ovci the boiling liquid Add boiling water each day until of the nght consistency. f - Sponges, to clean — ^Either soak the sponge foi 24 hours in strong salt water, or soak for a few hours m puiq malt vinegar. Rinse well before usmg Spring Cleaning, to plan. — tu'st have all necessary repairs done to die house Next, work- ing on one room at a time, pro- ceed as follows — I. Take down all soft furnish- ings, shake and send to the laundry or cleaners, or wash or clean at home 2 Pack all pictures and odds and ends oUt of die way. 3 Vacuum and roll up rugs and carpels and put them in an empty room, unless they are to go to the clcancis 4 Cover up furmtuic with dust-sheets ' Have the chimney swept if you have had fires, 'and < clean the grate 5 Now hav c decorations done, - if any If not, vacuurn the floor, walls and ceiling, then clean all woodwork, polish furmture and floors Remove and vacuum books, clean bedding, and turn out drawers and cupboards 6 Replace carpets, which ydu have had cleaned and repaired" , elsewhere , Clean and 1 cplace all ornaments, fittings and utensils r t * 32 WOUK OF THE HOUSE Stains,^ to remove. — Blood. — Wash in cold water until the stain turns brown, then rub wth paraffin soap and soak in warm water. Cocoa or Chocolate, etc. — Soak m cold water softened with a little borax, then stretch the stained part over a basin, hnd pour boiling water through the stam from a kettle held high above Cod-liver Oil. — Place the soiled garment over a soup plate and spread some carbon tetrachlonde on the stain Rub this wcU in .with a small sponge, then wash the garment in soapy water Coffee. — ^Wash with soap and hot water and dry in the sun An egg yolk mixed with glyccrmc removes coffee stains from linen, if It is dabbed on well, then v/ashed out ^ Cream spots.— Dampen the spots with ammonia, then place a piece of blotting-paper on top, and press with an iron. Egg. — When table hnen is stamed with egg, it should be soaked m cold water before being laundered Rub egg stains on china or silver with a rag dipped ^ in cold water and kitchen salt Be sure not to leave any salt on the Sliver Fruit— If the article is of washing material, hold the stained portion over a basin and pour on boiling water from a lettlc held high above. If this fails, tr>' rubbing with half a lemon dipped in salt, then wash as usual, * fcce .1=0 ciPiinis.rDPN'iTcpB, gi.(s3, KV1V1-.3, 811 % UP Glue. — Rub with a doth dipped in vinegar. Grass. — ^Spread the stamed portion of the article over an old towel folded into several thick- nesses, and place on ^ a table. Sponge with a lindcss doth dipped in warm soapy’ water until the stain disappears and is absorbed by the towel below Grease. — ^If the stain is on a heavy unwashable material, cover It with a piece of blotting-paper, or glazed browm paper, and iron with a warm iron To remove grease from hnen, moisten the ' parts with glycerine, then wash m hot soapy water. Rmse well. To remove grease from a coat collar, rub it with a cloth dipped in ammoma. Vdvet collars may be treated in the same way, hut must be held m front of a, hot - iron directly afterwards tO' raise the pile. On a dehcatc dress, spnnklc thickly with talcum powder, and-shake this off after several hours Ink. — Rub ink stains on hnen with a slice of lemon, then W'ash or soak the stains in sweet or sour milk, or rub gently witli a rag dipped in oxalic acid, then nnse. Iodine. — Stretch the stained material over a pad of old cotton or hnen If the stained portion is starched, dab with a sponge dipped in ammonia diluted with water, until the stain disappears If It is not starched, soak the material in a saUcer of warm water contaimng 2 teaspoons of hypo (obtained from any photo- ' graphic dealer), Ironmould — To remov’e iron- STAINS 33 mould from linen. \\ et llie stained part and slictdi over a jug of boiling valer. Sprinkle with a few drops of oil of lemon, then alIo\\ to diy. Repeat the treat- ment, and when the stain has gone, svash the aiticlc as usual to get lid of Uic acid Leather' marks. — Wash the article in plenty of hot soapy ivatei, or dissohc a tcaspoonlul of pennanganate of potash in a ^pint of water, and dab the solution on the stain with a clean cork, or drop ivith a medicine Cropper, and leave for hve minutes Then wash the stained liortton in lemon juice if tlie irliclc IS Colton, linen or silk, and n peroxide of hydrogen if tlie irticle IS woollen Afterwards wash ,‘.itli soapy water and rinse well Mildew. — Soak the slaiiis overnight m sour milk and dry in the sun without rinsing Re- peat several times if necessary'’ If the Siam is obstinate, moistert with lemon juice, and lilcach m the sun Mildew may be re- moved from linen by spicading the spots v/ith finely powdered chalk, which must be rubbed well in Then wash m the ordinary way If tlie spots arc of long standing, the process may have to be repeated To remove mildew from leather, rub with vaseline on a piece of flannel, and expose to the air and sun Milk. — ^Wash'the stain, wlule it is fresh, in cold , water. Paint. — Dip the article in petrol and rub firmly , or sponge witli glycerine, then with lukcwaim water Perspiration — Wash the stain w'lth warm w'atcr, then sponge with methylated spuits Rust. — Chop a clean stalk of rhubarb and boil it in a cupful of W'atcr until the water is re- duced by half Boil the stained portion in this solution for a quarter of an hour Moisten vvinte matenal with lemon juice, then spread it wath salt Leave in the sun till the stain disappcai-s, then wash tliorpughly Scorch. — Spicad a paste made of starch' and cold water over tlie stain Dry in the sun, and then brush off If the material is very hghtly scorched, the stain- can sometimes be removed by rub- bing w'lth a stale crust of bread, but do not use this method if the matenal is delicate. Scorch marks can be removed from linen by moistening them with water and bleaching in the sun. Repeat the treatment two or three times and the marks will disappear If the scorch mark is on flannel, rub a cut litmon mto It, leaving on as much of the juice and pith as possible Then place the flannel in a strong hght to dry before washing it Tar. — Sponge the stam with turpentine and rub well, unless the matenal is delicate Wash m hot soapy water, and nnse well Ordinary metal polish will also remove tar ' ' Tea — Soak cotton or Imen material stained with tea m a solution consisting of half a tea- spoonful of borax to a cupful of water Then rinse in boiling water, or keep the stains moist with lemon juice and expose to the sun for a few days 34 WORK OF THE HOUSE Water spots. — Steam o,r sponge the entire surface of the mafenal evenly Press while still damp. , Wine stains on linen. — Place the article or stained portion in a pan of boiling milk Hold with a wooden handle m the milk, and remove and wash in the usual way when the stains have disap- peared Statuary, to clean. — ^Sce ivory, BROXZE AMD MARBLE, TO CLEAN. Steel, to clean — Mvx. sweet oil and emery ppivder to a paste and .apply on a soft flannel. A piece of dean flannel should be used for the final polish Fenders —Put i oz. camphor and I Ib^ of lard into ajar, and melt these m the oven Stir well, skim, and stir in i oz. of black- lead. Apply this mixture to the steel fender with a rag Leave it on till next day, then rub it off and polish well Rust marks — These can be removed from steel by rubbin v'lth a cut onion Leave the juic on for tvvo days, then wash it of and pohsh thCiStcel ■with a mu lure of turpentine and bath bnck. Another trulhod —A-p-p^y litttc Sweet oil and leave it on ft two days, then rub with ver fine emejy- paper. Stockings, black, to wash.- Add I teaspoon of pure ma vinegar to the nnsmg ivatei tn,s will prevent the stockini ftoin turning a rusty colour ' Suede, to ciean.^ — ^Bnish sufed collars and cuffs and other sued Inmmings vith a new. soft baby brush dippui m petrol, until a dirt IS removed Finish by using - a good dry sufede cleanerA ^ Taffeta, to wash.* — Soak the article m water conlainii^ 2 tablespoonfuls of sMt, and' then v/ash it in lukewarm water in v which some ivory soap ha^ been dissolved ) , - To stiffen. — Add half a tea- spoonfiil of borax to the rinsing water. Do not ^vring Hang the ' taffeta on the Ime and ' preis before it is quite dry. >< ' Tea-Leaves, uses for. — ^Never throw away tea-leaves. Keep them and use them m one of Ae followmg Ways* — *' I Mix them with coal dust,** and use for damping down a fire that is to be left for some time , 2. Squeeze them dry. Put thijm in ajar, and mix them with a little coarse kitchen salt. 'SVheji turning out a room that has a thick carpet on the floor, before , you start brushing your carpet, spnnkle the mixture over i^, especially m the corners, and it ^vlll prevent the dust rising. ' 3. Pour boiling v ater on used ' leaves. Stand them for an hour'^ in a botfle, and use the Iiqmd* for cleaning imrrors, wmdo'ws, ^ glass, varnished ■^voodwork, * linoleum, and muddy black suede shoes, also black and navy- ' blue skirts 4 To remoVe a fishy smdl from a saucepan, empty the tea- leaves from a teapot mto the pan , ! Cover them with ivater and leave, them for a few minutes Then ' nnse out die saucepan,' and zXlU- the smell w'lll have gone , *See also olotes, .v?a> handbags TO CLEAN STATUARY— VEGXT ABLE S 35 Teapots, to dean — China. — Hot water and borax will remove stains If llic spouts arc badly stained pack them with kitchen salt o\ Cl night Metal teapots. — ^Thc stains can easily be icmo\ cd frpm the inside of a siKci or plated teapot if It IS filled to the top with boil- ing water to which a few drops of soda ha\e been added, then left to stand till next day. If the stains are of long standing, it may be nercssaty to repeat tlie process two or three times When putting away a metal teapot, dry it w itli a cloth, tlicn place a lump of sugar inside to voak up any remaining moisture r end present musimcss. Tiles, to clean. — ^Floors. — Make I a solution of ^ lb of shaved " yellow soap, | lb of washing soda, and i gallon of hot water Scrub the tiles, a little at a time, rinsing with clear ivatcr and drying thoroughly. Polish with liquid wax or a special red , cleaner Walls and Hearths, — Glazed tiles need only a i ub with a damp cloth ; or wash with soapy svater, then rinse and dr>'’ ' Window Ledges. — ^These can ’ be kept bright and clean if , polished once a week with floor polish, and dusted daily Tinware, to prevent rust m — Rub tmwafe with laid when putting It away Before using it again, rub off the lard and heat the tm thoioughly m the oven ' Baking 'tins can be cleaned with ' a :mxturc of pumice powder, whiting and soap powder, m equal quantities, or -with whitmg and water. Allow 1 lb, of whiting to I quart of water Towels ,to buy. — See linen. Umbrella, to clean. — ^I^ub a mud-stamed umbrella With a rag dipped m methylated spiiits To freshen a black umbrella cover, rub it over yith a mixture of strong cold tea and ammonia, being careful to rub ahvays in the same direction Dry out- doors Vacuum Flasks, to clean. — A little vinegar added to the water used for washing a vacuum flash will remove any musty smell. If the flask is badly stained, add a crushed egg-sheU to the vinegar and water and shake vigorously for a few minutes, then leave the mixture to stand for a short time. Do not cork a vacuum flask when putting It away, or it will develop a musty odour V'egetables, to buy. — h e proper way to buy vegetables is to buy them whep you want tlicm It IS quite wrong to buy vegetables in quantity, except when there’s a large number v to . cater for and root vegetables only are in question Vegetables should be flesh above all else If you cannot buy green vegetables daily buy as often as you can and keep them m a coveied contamer m your lefngerator or in ay cool cellar, or failing that, in your larder VEGETABLES IN SEASON. All the year round — Beetroot, cabbage, carrots, cucumbers, leeks, mushrooms, onions, potatoes, spinach, turnips. ' I 36 WORK or THE Housr January —Glohc and Jerusa- lem artichokes, asparagus, Guern- sey runner beans, broccoli, Brus- sels sprouts, celenaCi celery, curly kale, endive, garlic, spring greens, lettuce, mint, mustard and cress, parsley, parsnips, Guernsey new potatoes, radishes, salsify, savoys, sea-kale, shallots, swedes, toma- toes, turnip tops February — Globe and Jerusa- lem artichokes, asparagus, Jersey and Madeira beans, beetroot, broccoli, Brussels sprouts, celery, cress, curly kale, endive, Bageo- Icts, 'lettuce, parsley, parsmps, '"potatoes, radishes, salsify, savoys, sea-kale, spring greens, swedes, turmp tops March — Globe, Jerusalem and Japanese artichokes, Guern- sey runner beans, Madeira beans, broccoli tops and purple or Cape broccoli, cauliflower, celeriac, soup celery, chicory, curly kale, endive, flageolets, greens, lettuce, Madeira marrows, forced mush- rooms, mustard and cress, pars- ley, parsnips, Jersey peas, Guern- sey potatoes, radishes, salsify, savoys, Scotch kale, sea-kale, swedes, tomatoes, turmp tops, watercress April — Globe artichokes, asparagus, Guernsey dwarf and runner beans, broccoh, sprmg cabbage, cauhflower, soup celery, chicory, spring greens, lettuce, English marrows, mmt, ' mus- tard and cress, sprmg onions, parsley, parsnips, Guernsey peas, Irish and Jersey potatoes, rad- ishes, savoys, Scotch kale, sea- kale, swedes, turmp tops, water- cress May, — Artichokes, asparagus (forced), cauhflowers, ' dande- lions, endive, kidney beans, lettuce, peas, new potatoes, rad- ishes, rhubarb corn salad salads, sea-kale, sorrel, tomatoes, veget- able marrows. June — Globe artichokes, asparagus, beans, cauhliov.crs, cresses, endive, horse-rad islx, let- tuce, parsley, peas, radish®, ^ rhubarb, sorrel, tomatoes, ' vegetable marrow's July — ^Globc artichokes, aubergines, kidney and scarlet beans, broad beans, cauliflower, lettuce, green peas, radish®, salad, tomato®, vegetable mar- rows August — Artichok®, auber- gin®, French, kidnev and scarlet beans, cauliflower, soup celery, endive, lettuce, parsnips, peas, radish®, salads, salsify, shallots, vegetable marrows. September. — Artichok®, aub- ergin®, dwarf and lunner beans, Brussels sprouts, capsicum, cauh- , flower, celcnac, celery, chicory, endive, garlic, lettuce, mustard and cress, parsley, parsnips, peas, salsify, savoys, sw'cd®, tomato®, turmps, vegetable marrows October — ^Artichok®. auber- gin®, beans, Brussels .sprouts, cauhflower, celeriac; celery^ chicory, endive, garlic, parsley, parsmps, peas, salsify, savoys, scorzonera, shallots, tomato®, vegetable marrows - November '^ — Jerusalem and Japan®e artichok®, Guernsey runner beans, flageolet beans, Brussels sprouts, cauliflower, celery, celeriac, chervil, chilli®, com salad, small cress, endive, horse-radish, mint, spring omons> V E G ET A B LES— W A T ER 37 s. parsley, parsnips, French peas, sweet potatoes, radishes, salsify, savo>'s* Scotch kale, shallots, sw edes, tomatoes, vegetable mar- rows. December, — ^Asparagus, Jersey and iVfadcira beans, flageolet beans, Brussels sprouts, cauh- flo^^er, celery, chicory, liorsc- radish, forced mint, forced mush- rooms, Spanish onions, parsley, parsnips, Canart*^ new potatoes, foiccd rhubarb, salsify, savoys, Scotch kale, shallots Velvet, to raise pile on . — K piece of clean chhmois leather, ^^Tung out of cold water, ^vill raise the pile on velvet or plush, and icmo\c the dust at the same tuhe. You can also raise the pile "by damping the velvet and then holding It in front of a hot iron. Velveteen, to wash. — Make a good lukcwaim lather with soap flakes, and add a little ammonia Wash as quickly as possible by plunging the garment up and down. Do not rub Rinse thoroughly in warm water, add- ing a _ little ammonia to each rinse Hang tlie velveteen out- side to drip, without squeezing or v/rmging it Vermin, to get nd of. — See PESTS, TO GET RID OF. Vinegar, uses of — ^Vmegar in washmg-up water remo\es the grease, brightens" china, and is a disinfectant Vinegar and salt mixed together will take away stains on china, and cleanse flower Vases, water bottles and tumblers. Vinegar and Imseed oil in ' equal parts makes an excellent furniture polish; It brightens glass, brass and copper ai tides Hot vinegar takes away paint stains Use vinegar and water in equal parts for clcamng gilt frames Wallpaper, varnished, to clean — Dust the walls well, then ^ wpc them over with paraffin and water, allowing \ pint of paiaffin to a bucket of w'atci Use a soft doth, not too w'et, and dry with a chamois leather Washing Pov/der, to make. — Dry I lb of soda crystals in the oven, then mix them with I lb of pow'dcred soap, and lb. of pow'dcred sal ammomac Washing-up, hints on. — i Re- move all scraps.. Rinse plates and cups Wipe off grease with paper. Put cooking utensils and coated dishes to soak. 2 Gioup glass, silver, cups and saucers, knives, plates, dishes and cooking utensils separately, and wash them in this order 3 Use hot soapy water for most articles, and add , a little ammonia for greasy dishes Rinse in clean, tepid water 4. Wipe all types of knife- handle with a wet cloth, then dry Never put into water 5 Save labour and your hands by using a mop, wire dishdoth (for coated dishes and pans) and stccRwool (for aluminium) Water, to soften — ^To make the water supply soft, you need a water softening plant You can either have a small, inex- pensive plant which must be “regenerated” every day, or a larger and more expensive one that only requires attention once or twice a week The easiest type of softener to work is an 38 WORK OR THE HOUSE automatic one which requires no wines if you f ^ J manipulation of valves for its je- have to move f . generation The semi-automatic ( them a week s r^t ’models, worked by a single lever, mg the wine, then handle very are only slightly less simple Portable softeners — T h es e are very useful for a small house, flat or bungalow. They can be gently Woodwork, to c 1 e a n. — Carved wood.-r-Use a round,, bristle paint brush, dipped .m nat Ul uuxigaiww. J— 7, ' - fitted to almost any tap, and re- paraffin oil, shaken thorougniy quire httle attention beyond the and wiped each time , addition of a small quantity of . . - - _ 'kitchen salt now and then If your water supply is at all hard, the deposit which it leaves in the boiler and hot-water pipes mdy cause them to burst at some to remove dust from deep caiymgs or mouldmgs An old shavmg- brush IS also useful for getting dust out of craclis. Mahogany — ^To remove bloom,*^’ wipe first vnth a piece' time, if you do not have a softener of cheese-cloth wrung out or nm 'installed The portable type, of vinegar and water, and then with'' does not obviate this a piece wrung out of i pmt ot water inixed with tablespoon each of linseed'’ oil and turpen- tine Polish i wuth a chamois course, danger Windows, to prevent steam- ing. — In cold weather when the rooms become hot, wipe the windows over with a little glycerine on a rag Motor-car windows and screens can be treated in the same way. Wines, to store. — dry cellar with a temperature of about 55° -59° F. is an ideal storage- place for wine If you have no cellar, choose a cupboard, if leather.^ , \ Oiled or stained. — After dust- mg, wipe, with flannel cloth wrung 'out of a pmt 6f hot water mixed, with a tablespoonful of turpentine and 3 tablespoonfuls of linseed oil Dry, and rub with an oiled rag. Spots can be re- moved with turpentine on'a cloth. ' ' Old Oak. — Vasil with a rag^ possible not on an outside v/all, dipped m warm beer and leave v/hcrc the v/me can be left un- tiUdry. Dissolve a dcsertspoonful disturbed A cupboard under the stairs or beside a much-used door IS usually' subject to /oo much vibration ^ Always lay bottles on their sides; if they arc left upright the of sugar ,and a small piece of bees- wax m a pmt of beer, and bring it to the boil Apply this with a soft brush, then leave it to dry and polish the wood with a chamois leather riry and will* Woollens, to wash. — See nirinV, and some air vvill event- i.\u\t>RY - . .uatly Cnd Its V. ay into the bottles -Zinc, to clean. — ^See baths, tO 1 oil hot (iCi should be laid dovvn ci.eats. with the V' hilci.’ash mark upner- its t. ■' j most. Never move old bottled i*aivtvvobx. to cenAX. and uoLuea runxiroBU, to cbeak. ‘ TO BRIGHTEN BURNT CAKE TINS A cake tin that has been burnt should be washed in soapy water, then rubbed with wet sandpaper which will bring it up as bright as new This method can be used to clean the non-enamelled parts of an oven TsjO woman with a home to look after should be cntvcly ignorant of the ^ mechanism of such important equipment as taps and gas meters, window sashes and ciiicms, boilers and clocks, geysers and heating systems Pipes will not always arrange to burst, nor lighting to fuse at convenient times when the man of the house is at home to attend to them Xoi can tne plumber or electrician always arrive m time to save considerable expense and damage to your household goods if you are unable to do anything in .the nature of a ‘ tanporary repair while J^oK are watUng for him All ^ou need to know in order to cope cither temporarily or permanently with stich emergencies is contained in the liintf given in tins section In some cares it ts actually possible to save the expense of calling in an expert at all, where the repaii reqmied is of a very simple imture The section tells ^ou just when it is necessary to seek expert adutce, and when you can deal with the matter yourrelf In addition, you ate advised how to deal with emergencies like fire, and gas escapes and how to tackle those problems of re-decoration such as stainmg floors, whitewashing and papering ceilings, papering and distempering walls which you may sometimes wish to undertake yourself Airer, Kitchen, — Most house- wives are troubled during the winter montlis by the necessity of providing i eally \v ell-aired clothes and household linen If you arc troubled in this way, try to persuade our home handy- man to fi’c you up with an airer similar to tliat illustrated in Fig 5 When not in use, it can be hoisted by tlie ropes close to the ' ceiling, or, if you prefer to keep It out of sight, it can be made to hook on to two adequate screw eyes fixed into the ceiling 'If the .pulley system is chosen, you can lower the airer to any desired height and hoist it well ojit of the Ew ' 39 way after you have ananged your clQthcs on it Tlie airer itself is a scries of long smooth latlis fixed to two crossways and pieces, and the method of suspending it by ropes from the ceilmg can be seen in Fig 5 ' Airing Cupboard. — If you live m a flat or a house where ainng space IS strictly hmitcd, yqu will ^ find tlie airing cupboard illus- trated in Fig 6 a neat and eflBcienl device It pan be a cheap affair bmlt by the home handy- man or, if you want it to look attractive and add to the decora- tion of your home, you can have D 40 HOME REPAIRS AND EMERGENCIES' (A) . Attachment for rope Wj h H Pulleys: Double (B) Single (C) 5. An air er for the latchen which can be raised or lowered to any height , by means of the cor^d, and pulley wheels. it made and finished with a decorative enamel to match the other fitments in the room Re- member, however, that it must be^ fixed above a radiator or boiler or some source of heat tvhich can be used to dry the clothes The cupboard consists of light box made of thin sheets 1 enamelled metal built over v/ooden framework It is fittf With rods in the lower portion 1 ^kc garments which must I hung Up, and with shelves 1 slats in the upper portion Tl bottom of the cupboard is close by a sheet of galvanised irc netting which allow's the heatc air over the radiator to rise ar circulate amongst the wet clothe ,and catches anythmg which, might slip from the rods and protects It from the heater. A senes of holes bored in the roof and the tops of the sides of the cupboard provide an outlet for- the steam Bedsteads, to modernise. — All you have to do to , convert an iron or brass bedstead mto a modcm-lookmg one is to saw off the mam side posts of both head ' and foot rails at the level of the frame Use an old saw which you don’t mind spoiling or a special iron saw winch can be ^^ght for the purpose Smooth on the <^ges of the cut posts and, u^ou wish, you can fill m the top of the hollow leg with a plug, “ made from an old broomstick or BEDSTEADS— BOILF.R ’ 41 6 This airing cupboard, made of metal sheets over a wood frame, is simple to make It ^ould be placed over a radiator or boiler It is invaluable in a flat or in a house where space u limited The lower half is fitted into rails on which to hang linen. The shelf is made of slats. a bolt. The whole can be made a stained and pohshed as required very neat job and, when the Needlework Casings. — bedspread is ‘ draped in the Needlework panels of tlie same modem >vay, who would know shape as the bed-head and foot, it from a 'divan‘s can be made into casings to eri- ' Substitutes for the bed-head, velop the rails completely/ The Alternatively, if you miss the casings must be backed with bed-head, you can make, or have stiffening matenal made, a shaped wooden panel Boiler, care of — If your water stained to match the rest of the supply is very hard, it will be bedroom furniture This can necessary to dcap your boiler easily be attached to the hollow periodically, by unscrewmg the legs of the bedstead plates on the side of the boiler Another idea suitable for an (after emptying the system) and iron bedstead with curved ‘head scraping off the lime deposits on and foot rails, is to enclose these the inside It is not sufficient to rails in casings of plywood, dram the boiler through the tap 42 I HOME REPAIRS AND EMERGENCIES . i ■usually fitted near its base, though it is advisable to do this at least onc6 a year to remove loose deposits The hoiler ■will probably not need to ^be scraped as often as this, but the frequency depends upon the hardness of the^ v/ater and the use to which the , system is put A water softenmg plant obvnates all danger of furred boiler and pipes. ^ Hammering, whistling, moan- ing or other noises in the hot water system usually mdicate obstruction of some kmd, and should be investigated When the hoL-’Jvater system has been emptied for any purpose do not light the fire until the water circulation becomes estab- lished An air-lock may cause trouble at this stage, and you should call in a plumber to remove it. If a leak or burst should occur, put out the fire, turn off the water supply, ^ and send for a plumber. Bookcases, fitted,— A most pleasing effect can be" produced in the modem lounge or in bedroom ivhich is also partly" used as a sitting-room or den fay making bookcases to fit the walls If your fireplace is m the middle of one wail, you can des^ book- case to fit the walls on cither side of it, and to lead up to the fire- place in steps and make it very imposing indeed. The steps provide convenient tables for ■ papers and magazines, for orna- ments or vases of flowers You should, however, try to avoid a straight unbroken line which becomes monotonous and de- ’^Eea VTifiHEB, TO FKPILACE V . .^1 /■ tracts from ’the height of tlje" room The bookcases should he com- posed of a scries of boxes openin^ front They can be made as bne unit m the first place, or they can be made separately and stacked on each other in layers as need for more arises If you are more ‘ ambitious, you can fit partifaons, and doors at -intervals to make usefuT cupboards, or you can insert drawers It is best to make up your owu design to suit the room Much naturally depends on the, stain ^ and polish applied If you feel that bopkcase-making is too difficult a task to undertake, you could submit your design to a cabmetmalccr and ' get him "to carry out your ideas ' ' Brick Wall, to point.— Twice a year, iii spnng and autumn, you should examine all the visible bnekwork of your house and garden If the mortar is <^mh- hng away betw'een the briefe so that, instead of the mortar being level with the face of the bricl^ . work. It is indented and pierced by holes here and there, the 'brickwork is not safe and will in time cease to be waterproof." You should, therefore, get a local builder to “ repoint ” it If the damage is merely local, extending over an easily accessible patch, you can do’the job your- • self A first attempt at rcpointing however, inay look far from pro- fessional ■unless care is taken to follow the methods of the brick- layer Method. — The first operation IS to rake out the old mortar to a BOOKCASES— CEILING 43 depth of half an inch or more, making sure to bare the brick to provide a hold for tiic new mo^'Lar. Use a long-liandlcd hook for this. An old houseliold knife worn to a point could also be used If a Portland cement mortar is used for the lepointmg, it mil be found very durable and will exclude moisture * To inaLt the mortar — Mix mth ^ver^ two parts of cement, tJirce parts of, builders’ sand. Pass the mixtmc through an inch mesh sieve and add water until the mortar w'orks easily The colour of the cement may be toned down by adding a little vegetable black To apply the mortar . — Place the mortal on a wooden board 7 inches square, fixed to a vertical handle, called a “ hawk ” so tliat It can be held m the left hand whilst applying the mortar wnth a small bricklayer’s tiowel Smooth the pat of mortar flat,' and cut small slices from the top with the back of the trowel Press first N into the vcilical joints Smooth sidcwa'ys with the back of the trow'cl and remove ' surplus mortar from the bricks by a vertical cut w'lth the trowel edge. The honzonlal joints should then be filled, using the trow'el horizontally • Smooth the mortar so that at the top it lies under the edge of the upper brick, whilst at the bottom It projects a little beyond the lower lanck. This is achieved by sloping tlie trowel m use, and is done to provide good wall drainage. WJicn all IS finished, the edges of tile joints should be tidied by ruling them off* witli a knife and straight-edge Before applying the mortar and while it is hardening, it is advisable to keep the bricks damp so that they do not absorb too much moisture from the mortar and prevent it from setting securely Ceiling, to paper — ^Although the task of papering a ceiling dops not at first appear to be vciy different from w'allpapcnng the amateur should leave this task to the experienced workman It is vciy tinng and needs con- siderable skill and patience to be a success If you feel you can do the job yourself, remember thc'follqwmg points. — I. First wash down the ceiling tliorouglily to remove old white- wash 2 If the ceiling has been * papered previously remove the old paper and wash the ceiling 3 Repair cracks in the plaster with a special cement sold for the purpose 4 Give the ceiling a coat of size and let it dry thoioughly 5 The sheets of paper should follow the direction of the light, that IS, they should run at nght angles to the largest window. Also the edge of the overlap should face the light 6 To keep the paper straight . on the ceiling, mark out the latter in strips the width of the trimmed paper To draw a straight Ime on the ceiling, fi"*: a chalked string tightly between ! t , 44 HOMh RTiFAIIlfi. AN’D I? E R G f-NCI C5 y. How to paper a ceding —Paste the paper on at right angles to ihs' largest window with Ooerlappmg edges towards the light The dotted lines show the under-edge of the strip Trim the ' strips by tearing oJF the paper Ift over with the help of a straight-edge , the measured points on cither side of the ceiling and set the string in vjbration- 7 Cut the paper in stnps of the length of the ceiling, plus 4 inches for trimming, making sure that tne pattern on successive pieces will match 8- Trj' to work Vinth your head 6 inches below the ceiling. 9- The pasted paper should be thorou'^hly limp before it is applied to the ceiling 10 Apply one end first and brush the rest of the length into posUiOn ^ 1 1 . I or a small low ccihng, a cttair and a long-handled broom may lx made to take the place of Ecaffolcimg The ends of the sheets should be trimmed as the - sheets arc hung Place a straight- edge in contact with the joint of the wall and ceiling and tear.oS* the limp unused paper* The ^ second sheet should be applied from the end where the first finished. 12 By rolling out the jomfs ■with a paper-hanger’s roller, you ' can make them less conspicuous" Wipe the roller firee from paste ^ after each stroke , > / Ceiling, to v/hitewash. — Before any new whiteivash is applibd to a ccihng, you should always make a point of cleaiung oft* the former j coating and repairing any cracks m the plaster. ‘ Bust, move as much of the C.riLING, TO WHITEWASH 45 furniture as po<5siblc to anolhci room ard cover up tlic lest and the floor ivith cloths oi paper to ’ catch any falling spots. If you ha\c a piciutc rail, drape the walls loo Next assemble your tools; a pail of warm ivatcr, a large sponge and a cheap whitewash brush A Jalchcn table makes a good platform and can be moved about as inquired To clean the ceiling. — The celling should be clc.:incd in sections of about a squaieyard at a time, and the -water should be changed as each section is com- pleted First, wet the brush and, using its flat sides, not the tips of the bristles, cover the square yard of ceiling with watci Then go over It again rubbing it gently with the brush to work up llie whitewash into a lather, w'hich •you can remove with the sponge An obstinate piece can be cased off with a blunt knife, but you should be careful to avoid scratching the plaster Remove stains with strong soda water, but rinse thoroughly afterwaids wath clean water. To size. — When you have filled up all tlic cracks m the ceiling wath the cement sold for that purpose, give thc-ceihng a , coat of thin size Size may be bought in packets with full directions for use, br by the pound, in jelly form The latter ' IS usually mixed with water m the proportion of i lb to i gallon Melt it slowly over a fire and slit until it is of even con- sistency After It has cooled a httle, apply the size 'with the brush you used to ivasli the ceil- ing, and take pailiculai care not to have any uncovered patches Noiv prcpaie the whitewash, but do not apply it till the size is tlioroughly dry The whitewash is itself improved by standing To prepare -whitewash — Wlutcwash may be bought ready made under various propnetar)' names as a distemper or a water- pamt but, alternatively, it can be made at home as follows The quantities given are for an area of about 120 sq ft Break up 3 lbs of whiting balls in a pail and cover them witli dean cold water Leave them to soak for at least 3 hours Mean- time pour I pint of boihng water on to ^ lb size and stir it until 4t dissolves Now, when the whiting IS properly soaked, pour off the water, and crush it to 'a paste with a stick Stir m a httle wilshmg blue to give a bcttei white, and add the cooled size, Stirling all the time You can test the whitewash by applying a httle to a piece of paper and drying it quickly If it rubs off, add more size, if it peels, add more whiting If left overnight, it should set to a thin jelly. To apply whitewash — ^Before applying the whitewash, plan out the way in which you will apply it, so that no edge will dry bdoie tlie adjacent area is covered A specimen method is shown in Fig 8 By shutting windows and doors you can retard the drying process slightly Use a good brush for applying the whitewash, dip it only half- ’ / 46 * HOME REPAIRS AND EMERGENCIES -8. To whitewash a ceiling, cover a small area at a time in the order indicated by the Jig- > tires The lines show the direction of the brush strokes and the arrows the direction m which to work f , v*ay into the liquid, and lift it with the handle held vertically to prevent splaihmg. -Use long strokes and cover the surface as quickly as possible. If you use a new brush, soak it in water over- night. V/hen ,you have finished, open windows and doorg to accelerate tlie drying process Cement. — See concrete, to I ll’s: and mortar, to mix. Chairs and Settees, to mend. It IS quite unnecessary to suffer sagging chairs and settees when Ihcv can ca'^ily be repaired at home. All the tools required, ^ apart from an upholsterer’s tpnng needle and a web-strainer, you should already have in the fiorr e 1 he nccdic can he boucht . f f and if you feel that on nou.d luive httlc further use .or a a. block of inch-thick hardwood measuring - about 6 inches by 3 inch^ may be substituted. ^ ' You may be able to use somt of the old matenals again On the other hand, you may have to replace some or all/ of the web- bing, canvas covering, ^-mch tacks, gimp -pins and possibly covered studs Por ^titchmg the spnngs in position, you will need , some upholsterer’s twine (fmm a draper’s shop), together with the Webbing and canvas , ^ , First turn the chair or settee upside down and support it on - chairs Then, using a hammer and screwdriver, remove the tacks ' which hold on the canvas. Next remove the webbing.' It may also , be advisable to untack the cover where it is likely to interfere with the process of re-webbing To renew springs. — ^Test the springs, and if any need re-, nevying, first study ^carefully the way in which they arc struts together, and then remove the worn-out spnngs and insert the new ones, stnnging them all together again as before to pre- vent slipping after the chair has been repaired - y If the lop padding is badly dis- arranged, take out all the spnngs, noting their positions carefully, rearrange 'the padding, sew the tops of the springs to the^ , padding cover, and string them together again The webbing supports 'the spnngs and must therefore be fixed directly ov'cr a line of them; but it is best to fix the webbing. to the chair, frame first, leaving the spnngs free, and to prcus them into petition CEMENT— CISTERN . 47 9. To replace webbing on a chairs tack the folded end of a strip of webbing to the frame, and wind the other end round the wooden block which acts as a lever against the chair frame to tighten the webbing Apply all the ships in one direction before interlacing the others under llic wcbbin^g and stitch The next process is the stitch- them to it after it is fixed mg of the springs to the webbmgi To fix webbing, — ^Attach the with uphqlstercr’s twine Try to folded end of a strip of webbing use one long piece for the whole to the frame by four or five tacks job 01, if this is impossible, tie and \vind the other end round the all the ends together sccuicly Jt wooden block as shown in Fig 9, is essential that this stitching ■ so that one end of the block rests should be strong v ' against the chair-frame Pull the The canvas can then be tacked webbing tight by depressing the ^ on again and the cover replaced outer end of the block until the roimd the edges eis it ‘ was webbing gives a high-pitched, origipally. ' drum-ldce sound Then tack Ciste/n, to repair. — The doivn the, webbing and cut it off, commonest faults with flushing leaving a piece to turn back and cisterns arc — make a , folded edge ' Tack tins i A continual dripping away down too Put m all the strips in , of water from the cistetn overflow one direction m this manner, and pipe then start on the cross-\^ays stnps, , 2 Erratic action when the interlacing them as shown ' handle is operated 48 no ML REPAIRS AND LMEHGENCILS 3 The tisttrn docs not stop flushing Dripping from the overflow. This lault may be due to one of three causes and can be tested as follows Empty the cistern in the usual way, and then investi- gate the entry of v/ater into tlie tank by laising and lowering the lever tow'hich thcball is attached. If you find that you arc able to cut off the inflow' of water for a cei tain position of the lever, there IS no fault m thevalvcmechanism. If, how’ever, you cannot slop tlie inflow, a new valve W'ashcnmust be fitted Gut off the water supply at the main tap, and disconnect the lever and ball by removing the cotter pin holdmg them to the valve mechanism, A soft rubber washer wears better than one of leatlicr, although the latter will last for some time in an emergency The copper ball attached to the lever should float on the 'surface of the water, but if it is punctured and W'alcr-loggcd it will not properly fulfil its func- tion, and may cause an overflow. Shake the ball, and if you can hear water inside, remove the kver and ball, taking care not to drop loose pieces mto the lank. Ine leak can be located by inimcr&ing the ball in a bowl of ve^ hot water and marking with a hie any place or places from which bubbles arise If there is .only one h\>le, make another on the opposite .side of the ball after removing it fi om the bowl Then ^^11®'’ blown out, and die ball>can bc<^dricd thoroughly b> healing it bolder the hole* and replace the letter in position ’ An overflow may also "be caused by a bent lever which pi events thc-v'alvc slmuiu^ wheH' the ball IS at its highest point. If the lever appeals to be buit, it' must be r< moved and beat straight again or to a .shape which will close tlie vah'e when the ball floats at a heighrjust below the level of the overflow; pipe Take great care in licndihg the lever and be sure not to grasp, or press on die ball. Failure to operate. — This fault may be due to a defective w'ashcr which swells and stops the tank from filling up propcrlv aflcr.it has been emptied Tliei cforc ff the handle has to be operated several ‘times before the water will flort, examine the washer. If this appears to be in order, the fault may he elsewhere. It may be that the bell (Fig. lo) which . rises and falls when the handle is operated fits cithci too tightly or too loosely. In the former ease, the removal of rust from the inside and filing the edge of the bell smooth will put the matter right. ^IJut if U' very loose bell is .causing the. trouble, professional help should be sought Continuous flushing. — This is caused bv the bell fitting too closely to the bottom of the well. This may have happened thiough wear of die bearings and can be remedied by fitting new buffers to hold the bell off the bottom of If the bell has ,no buffers, get some fitted pro- fessionally Alternatively a bole CLOCKS 49 can be dnllcd about i inch from the lower edge of the bell to let in air at the rjfghi moment of the {lu-^hing action. Dripping from the bottom of die well where the flushing pipe enters it can be remedied by Ailing a new leather washer at die entrance Thcie arc vai lous t^-pcs of llusliing cisterns If you cannot remedy any fault by attending to i There IS little to do to keep this tvpe of clock m oidci, for it only Stops when a mams break- down occurs Occasionally tlie clock may be accidentally kndeked or moved, and it is therefore advisable to inspect it ' periodically ta_scc if the- W'lrcs. connecting the clock with the mams aic intact and if the con- nections have woikcd loose Pendulum Clocks. — If your lo ]f anything goes wrong with a flushing cistern, look to the bally ball valie and bell. A bent lever may also cause trouble. the ball, lever and valve system as desenbed above, it would be bcttei not to go further with the job yourself if the cistern is not of the bell pattern and if the vremedy is not obvious Clocks. — Electric — ^The most reliable clock for good time- - keeping is that contaimng a small electric motor which is operated by the current from the electric ' mains The rate at which tlie hands move is controlled by the alternations in the current sup- plied, and js therefore controlled by the power station " . < pendulum clock stands on d shelf, make sure that it stands level It can be tested by listening caicfully to the sound of tlie ticls which should be of equal strength and duration Adjust the level of the clock by inserting cardboard wedges under the corners until the ticks sound uniform. ’ To Regulate. — ^If your clock either loses or gains you can adjust It by altcnng the length of the pendulum Some pendulums are adjusted by rais- , ing or lowering the bob by means of a nut at the bottom of so HOME. REPAIRS AND EMERGENCIES the pcndultun shaft Others have a mechanism at the top of the pendulum which raises or lowers the whole pendulum If your clock loses j raise the bob or the pendulum; if it gams, lower It. Having altered the length of the pendulum in this way, you should test the clock for a few days before attempting- further alterations. , > To Set Hands. — non-stnkmg clock may be set right by turning the hands either backwards or for- wards, but more care is needed with a chimmg clock ‘Always turn the hands forwards even if it means passing over eleven hours or more alloiving the clock to 'stniic as hours, half-hours and quarters arc reached, before going on. ' To Correct Chimes. — If your clock gets out of order So that the ' number of chimes does not indicate the correct hour, turn the minute h^nd to ' the hour, allowii^ the clock to stnke any intermediate quarter and half- Iwur cliimcs, count the chimes at the hour, and turn the hour hand to apee. Then you can put the clock on, always allowmg it to strike at each period until the correct time is^ indicated ^^^^en a clock strikes the hour at the half-hour or the quarter, , turn It on'p^t an appropriate uumber of striking points, not ^ving tlie ’ striking mechanism time to y/ork, until you have it ^tnkmg corrccay, first quarter at half-hour at half- Jiour, tliird quarter at third quarter, pr hour at hour. ThS proceed as indicated above to get c " " \ the number of chimes correct for •' the hour indicated, and lastly, ' put the clock right. To Clean. — Dust accumulates even m the works of a cascd-in •• clock and upsets its ..regular' ■ action. You can, however, clean ' ^ . your clock quite easily if you detach from its case the clock s face,, with the whole of tlic woriaT < attached ^ ‘ Spray the works with petrol which dislodges the dirt ana %vashes it away if sufficient petrol is Used Any petrol left ainongst _ the' works will e\'aporate and " - then you should lubncaic the clock with watchmaker’s oil ' ■ around the bearings before re- placing It m its case , , . ^ Concrete, to mix.— A ,, usual mix for most household purposes consists of one part cement, tvvq * parts sharp sand (not so fine as , ' the builder’s variety) and four parts abrogate, that is, ^ small, - , stones of varymg sizes For good results, the aggregate Should be . clean and free from soil or roots. ' To repair. — To repair %v6m concrete, clean its surface and ^ water it, before adding'a layer of new concrete. £>mall repairs to concrete steps can be made tvitK' a plam mixture of cement -and * water. , ' ^ < Uses of Concrete. — Concrete y can be used for making gardim patlis, steps, floors for sheds or> garages, garden ponds, a.nd as ’ . ; the bed to hold posts which are . meant to be permanent. ' k , Deck-chair, to Renovate,— When next you think'of renewang ' me cover of a deck-chair, try the following method Buy sufficient ' I CONCRETEt—DOOR ST inalcrial to make a loop passing directions on the tin — do not nght loimd the laih to, which liavc it too thick, nor so tjiin that the canvas is usualK tacked, and ‘ it keeps running down the wall seam the ends neatly, You then When applying wxtli a brush, have a double scat and back, and use quite a large flat one Apply, by turning the canvas round hberallv with vertical strokes — as from time to lime you can avoid few as possible — beginning at the wearing out the canvas at tlic ceiling and working down in mils W'hilst the rest is still un- narrow strips Do not let the edge worn. ' of the work harden, as it will do Distempering. — Distemper is if your strips arc loo wide You the easiest medium for interior may need a second coat w'hcn the dccoialion by the amateur. It is first is dry, -'cpecially if you are especially useful for new svalls, putting on a new colour over an which mav not be quite dry and old one Keep a small sponge or .which consequently cannot be piece of wet cloth handy to clean papered for some time The • splashes off the woodw'ork as you easiest kind of dislcmpcr,^to apply go along ^ IS that w Inch has only to be mixed A better matt finish is obtamed with water It is sold in paste or if you stipple the distemper after powdei form, and is made with applying it in the usual way, a w'hitmg base, some colour pig- while it is very wet A special ment, and glue, sizer or oil to stipple brush, something the bmd It, shape of a hairbrush, is lather To prepare the wails. — New expensive but is wortli buying if plaster walls need no prepara- you do much distempering The tion. In the case of papered walls brush is merely pressed on to the ’ die paper should be soaked off wet surface walh a large sponge and plenty Another method of distemper- of water, and then scraped — mg is by spraying wath a special unless the paper is m very good little outfit worked by an air condition, w'hcn distemper can be pump The spray must be kept applied over it * An old dis- moving backwards and forwards tempered wall should be ih a horizontal direction all the thoroughly cleaned of grease and time, while the air pressure is other maiks with a strong solu- maintained steadily wath the tion of washing soda, which hand pump ' should afterwards be.,well nnsed Door, badly fitting — Some- off Any damage to the plaster times it happens that a door should be repaired with special 'which has always opened and cement sold for the purpose, shut properly suddenly becomes mixed to a thin paste and applied difficult to shut If the lock/ walh a knife , mechanism seems to be in good To apply the distemper. — Sec order, open the door wide and that the distemper is thoroughly examine tlie hinges Usually you well mixed according to the wall find that one or more of the 52 HOME REPAIRS AKD EME R CJ I" N Cl ES hinge screws have v/orn loose or have fallen out Ifthc screw holes have worn too big for the screw or plug to get a good gnp, try larger screws or plug the holes with plastic wood. When the plastic wood IS almost hard, picparc the hole for the screw, but do not insert it until the wood has thoroughly hardened If you hav'c to plug holes in this way, it will be necessary to remoy c ih c screw plate and before this IS done, a wedge should be forced under the handle edge of the door to keep it in position and prevent undue-strain on the other hinge whilst the job is being done Cbildi cn sometimes swing on a door and strain it so that it drags on the floor The fault is usually remedied by attending to the hinges as desenbed above ' There is often difficulty in shutting a door because one of the tenons, which join all the horizontal beams to the vertical - beams, is projecting a little beyond the lock edge of the door. Before paring off the projection, try to force it back by tapping it with a hammer, at the same lime protecting the surface of the door - with a piece of wood held over * the tenon When it is in position again, hold It in place with a long thin nail driven m diagonally so that^ It passes through both tenon and vertical beam Creaking Door.— A creaking t^of can be silenced by rubbing the hingc:, well with the lead of a pencil or with a piece of dnppine or kitchen soap. " ° Draughty Door, — The un- seasoned wood which IS ^c) often used in new houses shrinks as it, dries out in the heal of winter fires, and draughty doors result. Many people content them- sdives by tacking strips of felt or rubber (sold for the purpose) round the inside edges of die . door, but apart from its unsightli- ' ness, such a remedy cannot cure locks or bolls which fail to serv'e their purpose owing to shrinkage m the width of the door. A much better and more per-* manent way is to take ihe door off its hinges leaving the hinges ^ attached to the door frame, and to nail a thin lath of wood down the Icnglli of the door on ffie , hinge side, .Similarly' add laths at the top and bottom of the door if necessary Punch all the nails below the surface of the laths,' ^ and plane the laths down until the door fits. Finish by painting or staming the w'ood hi c the rest of the door Then i e-hang. Swollen door. — Continual dampness often makes a door swell so that it will not shut properly. The only thing to do- in tins case is to cut away the surplus wood .Shut the door . - far as possible and mark in pencil '* where the projection occurs. Then take the door off its hinges , leaving the hinges 'attached to the door frame, and plane off tlie unwanted wood If the door has » ' swollen in width so that it is - necessary to take off a piece down the whole of its length, plane' the~ surplus from the hinge side only, so that you do not mlerfere with the working of the lock. DOq,R HANDL'E— DRAWER'S 53 1 1 Wljcn a door ivtU not shut properly^ the trouble may be a projecting tenon or a swollen beam In the case of a ienont tap it back into position and fix it securely with a long thin nail No^\‘ lo rc-hang the dooi. First place it in a half-open position with the hinged edge in placcj and laisc it slightly from tlie floor %vith wedges Then, whilst another person holds it in posilioiij put one screw in each ’ hinge No^\ test it for position by srvinging it, and tri' the action of the lock If all is satisfactory^, finish scrciATng up the lunges, if not, you must notice' carefully 'what adjustments arc necessary and rearrange the screw holes accordingly. Door Handle, Loose. — If jou are troubled by a loose door handle, you will find that the 'screw which holds the knob to the spindle passing through the door is either very loose in its socket or falls out when the knob ^ is turned The screw can be kept in place* by binding round the spindle tu'o -or three turns of adhesive tape wide enough to TOvei the head of the screw when it is in position Alternatively, you, can buy from an ironmonger d sprmg ring to which a peg is attached to take the place of the loose screw Naturally, the peg must fit the hole in the spindle, and when it IS in place, the spring keeps it in position \ Drawers, badly fitting. — Drawers in new furniture are often inclined to stick, usually because the furniture has been stored m a damp place and tlie wood has in consequence swollen Tlie remedy is to lubricate the runners with linseed oil or paraffin wax Whatever lubiicant IS used, It should be rubbed well into the lunncrs, and if they are found to be at all rough, they should first be rubbed smooth ’ witli coarse glass-paper If the drawers arc . stuck so badlv that they will only open part way, the exposed part of the runners should be greased and the drawer worked m and out until It can finally be removed and attended to In Old, Furniture. — Loose '^4 HO Mr, HrPAir.5 Johns ^Wicn a draper in o!d furniture betnm to Mic^, iL )5 usually due to u car, and the drav/tr diould be cvaininv-d care- fully b'cfoic anv attempt ti rr'iide to plane oiruoodv’h’ch is causuuj the obstruction It %%iil oltcn be found that the sides of the drav,cr aie not oaclly at right angles to the ba'ck and bent, and one or more of the joints arc loose If only one joint is loticc and the wood has not worn doun appreciabh at the lotscr edges of the sides, v.ork in some ncu ,gluc, tap the sides in position ^again, protecting the dosctails fiom actual contact v/iih the hammer by an odd piece of ood, and set llic drawer aside until the glue is set. If more than one joint is loose, fit IS best to take the draucr to pieces, scrape the joints free of old ’ glue, and then glue them togetlicr again. ^Vhcn knocking the dove- tailed pieces into position protect them as suggested above, and ’make sure iliat the sides of the drawer are at nght angles to the bad: and front before leawng the glue to set . 'Worn sides — ^In a new drawer you will notice that the bottom is fixed a short distance above tlie lower edges of the front and sides Now the drawer slides on the lower edges of the sides and in time' these get worn down ' especially towards the back of the drawer, and as soon as the lower edge of thc^back reaches the level of the runners, the drawer begins , to stick. This IS best remedied as folloivs ' Gut off all the projcctmg lower of ibe b'VCi with the Initom of and glue OK new ‘(trip! nfv.i/C*** d t same , tfiicknce. r.s the sift'- of the dir'Acr. berarct'-*' n\ nb a few rail<; puncjic'l bf'luw toe surCsce rnd, v ben the v\ u* ?Hr plane off die itrips until faedn-.wermns smoothly. &phl lo*orary nmcdv is \ ciy good and m?.> last cjuilc a long umo The materials > otn- dl need arc , paste, white ic.id, jupan'icr’ s gold ' si/c and some adnesh c tape Make a putty with some of the size and tlic white lead, end then v%ith a fine paint bnidi, work some of the gold size loio the crack from the inside of the basin. Follow' tins wiiii an application of the putty, pushing it mto the crack widi a knife, and finally Ici'clling up the surface with ’the inside of the basin Repeat die process from the 6utsidc, and having moistened with jthc gold size a piece of adhesive tape 'long enough and wide enough to cover the crack completely, stick at over the crack on the' outside of the basin. When, it is dr>’, it is a good plan to coat die tape widi shellac varnish, and the basin should not then be used for a day EARTIIIiNWAjRE— ELECTRIC REPAIRS 51 Cooking bpsin. — hole or crack m an eaiihenwarc vessel n'?t*d for coolving should never be repaued with vilute lead owing to Its poisonous naiurcj but a putty made frofn Plaster of Pans and white of egg can be used to fill tiic hole or crack safclj* and cficctively , Electric Repairs. — Electrl^ Light . — 1 here arc usually several possible causes for electric lights giving trouble The following are the most usual defects, in the most hktiv order of then occur- rence, with tlieir piobable causes. — I. Light unsteady — A con- nection has worked loose, the lamp-holder is faulty, or a flex is broken. 2 One lamp fails — ^Thc lamp filament has fused, a house fuse is blown, the lamp-holder is faulty, a switch is out of order or a flex is broken. , 3 Some, but not all, lamps "fail — ^A bouse fuse is blown or there is a Short ciicuit 4. All lamps Jail — ^There is a . breakdown at the power station ,or the mam ssvitch may have been turned off*. Fused lamps. — ‘Every lamp bulb “ bums out ” in time — that is, the delicate filament inside the bulb breaks, and the electnc current can no longer complete Its circuit Tf you suspect this cause, and cannot see the fila- ment, clearly, test with another lamp in. the same socket Blown fuse . — ^The house fuses are m a box, usually somewhere near the clectncity meter, and the main switch is near by. They E.W, ' ' , 12 To mend a blown fuse turn off the current at the main switch Take out the fuse holder, gripping as shown, unscrew the bumUwire from the terminals and replace ityvith a new piece of the same type. Replace the china bridge. ' will all be near the pomt where tire mains wires enter through the wall and pass to the company’s sealed fuses before, connecting with die meter. The meter and the company’s fuses should never be interfered with Before at- tempting any repairs on the electric circuit, always turn off the mam switch so tiiat there is ' no demger of shock The fuse box acts as a junction from which'pairs of wires radiate E to various parts of the house, each pair of wires constituting part of a circuit supplying' current to a certain set of points. The fuses themselves are really safety valves —delicate pieces of wire which melt when the current becomes dangerous Be careful to replace the fuse -wire with wire of a similar type If you put power circuit fuse on a lightmg circuit, it may not melt when it should. To fit a new fuse wire, a supply of which should always be kept at hand, first exarmne the little china bndges across which the wires run, and you \vill see which one requires attention Take out the china bridge (if you have not already had to do so to locate the burnt wire), unscrew the old pieces, of wire from the terminals, twisty a new piece round each terminal in turn, and tighten the screw as much as you can with your lingers Replace the bridge, and make sure that this is the only blown fuse before testing it In some installations fuses go in pairs, and if one fuse blows the other blows too • If, on turning on the current, the fuse melts agam, the wires or some piece of apparatus, such as an electnc'iron or fire, must be out of order. Faulty switch . — To examine a wall switch, first switch off the main, then unscrew the switch cover. Operate the switch and notice whether the brass blades which move with it fit well into the slots provided for them m the on position If they do not, they can be adjusted by careful ■ - bending. The most usua* trouble with a SA'xtch is a broken spring In this ease It IS belter to buy and fit a new switch than to attempt to repair the old one. Before fitting a new switch, dean the ends^ of , the conductors and close up the wires with pliers Then thread them through the holes in the new switch, pull them gently to make sure tlicy are not looped, and screw them into the switch,” ^ Flex broken — is usually best to replace broken flex wnth an • entire new piece, but if only an end appears worn, this can often . be cut off and the flex used agam. To attach flex to n wall rose or ‘ ' any other fitment, unscrew the cap and you will sec that the rivo ends of the old flex arc gnppcd’ m two screws, one on each side of a china bridge. Unscrew and ^ remove the old flex, carefully noting just how it is threaded through Do not touch the main wire (in the case of a wall rose). Thread up and attach the new, flex in thCj same position as the old, having first stripped off the casings for about ^ inch, and scraped the wires clean, turned ^ them back, and twisted the strands lightly together In a lamp holder, after loosening the^ screws holdmg the wires, you w ill / need to unscrew the back of the holder to release the wooden, wedges which grip the 'flex. Short Circuit .^ — If you suspect a short circuit, look for one of the followmg causes: — ' I . A nail driven in the wall ' have pierced the insulation of two adjacent hidden "wires, "which consequently short on each other. ELECTRIC REPAIRS 57 2. Moisture sometimes pene- trates the insulation of an exposed tviie in a damp cellar, and eventually corrodes the wire A new length should be substituted, and encased in bairel tubing. 3 A junction box m a cellar may also be damp. Unscrew the lid and diy inside ioore Connectyons — When one lamp flickers continually, tighten up the scre\\'s holding , tlic flex wres in the ceiling rose and in the wall switch Cause of Shocks — A shock experienced when touching a swteh or a cased wire means that the insulation is faulty You can protect the spot with insulating tape until the wire or switch is replaced — ^which should be as soon as possible, j Hot wires> — If flex connecting any lighting or heating apparatus to Its point becomes at all heated, ” the wne m the flex is not heavy enough' to carry the current Change it immediately m order to prevent damage Electric Bells. — ^Electric bells are of two binds, those worked by dry cells (batteries) and those run from wet cells Dry cells, or batteries, are two cylindrical .pots with a terminal on each, and requnc no attention, but must be ' renewed about every i8 months Wet cells must be kept charged with a solution of sal ammoniac, 4 ozs to a pint of water, pre- pared wanh There is a pitch mark on the glass jar, and the , fluid should just, reach up to this The cell contains a zinc rod which has, to be replaced when eaten away by the solution. Bells can 13. To mend worn flex, cut out the, worn imrt, pare off the outer casing and the rubber, separate and spread out the wires, clean them with sandpaper and twist the two ends - into each other as shown Cover the join carefully with insulating tape., also be run from an ordinary small battery such as is used in an electric torch When a bell is out of order, the cause is most likely to be that the / batter^ or cells are run down, that the connecting wires on the battery are dirty or that the bell- push IS dirty, and contacts re- quire cleaning Portable Electric Appliances. Usually It is unwise to attempt repairs to appliances themselves “ uiiless you have an intimate 58 IIOIvt'E TIEPAIRS AND EMERGENCILS knowledge of then' make-up. The wires, however, which connect them to a plug or lamp socket, are responsible for many of their failures ,to operate These can easily be reattached or replaced. It IS better, if possible, to plug an iron into the wall than mto a lamp-socket, which is more easily damaged as it is constantly bemg moved. A cable, enclosmg the two wires, is more durable and less inclined to kink than the ordinary twin flex On a vacuum cleaner, the switch also can easily be mended , ’ In a bowl fire, the filament is sometimes broken by a fall. You can pull It out of its sockets and replace it with a new one, which is quite cheap File, "to use. — file should be held firmly at both ends and should be worked honzontally. The thmg to avoid is a swaying motion I , Fire, to extinguish. — There’s a cntical moment in cver^ fire when the prompt and correct action of tjie men, women and children concerned will make all the difference between disaster and security Hence, a know- ledge of the nature of fires and how to deal with them should form part of the mental equip- ^ mcnl of every responsible person Let me tell you how to equip yourself '■to fight a fire, should ■jrou e\cr he called upon t6 do so Extinguishers.— IKater.—Th e simplest, most frequently avail- able and at the same time the , most reliable firc-extinguisher appliance is the bucket of water If noticed soon enough, most fires can be extinguished or at' ' least kept under control by the use of a fetv buckets of tvatcr It should be kept in mind, hovrcver, that w'afer must be applied for a - sufficient length of time m order c to cool the heated , material to below burning point, othen^e there is a danger of the foe breaking out again If highly important always to keep in mind that water should not be used to ex~ tinguish fires which involve tw following materials petrol, parajfin, oils, greases and fats, spints, electric apparatus, lime and calcium carbide Chemical - evlinguishers — ^If you, . are installing a fire ox- tmguishcr in your home, you have various kinds to chot^ from ' In any case, you shomd sec that not only yourself, but every member of your household, thoroughly understands how to use it. Most chemical fir® tinguishcrs depend upon the generation of carbon dioxide gas by the action of an acid- upon ^ alkali These apphances usually consist of a cylinder contaiiung a solution of bicarbonate of so^, and suspended withinthccvlmdCT is a receptacle containmg sul- phuric acid , By ’ a sim^e mechanism the acid can be made to come m contact with the alkali and the gas tlius evolved is at a ^uffiaent pressure to - force the water along with the gas from the ^hnder through the nozzlepf the appliance ' '^Some vaneties of chemical extinguishers contain carbon tetrachloride which, under the influence of heat, produces a black vapour, ffius smothenng theffames by excluding air. This ril E, TO USE— FIRE 59 type of cvtinguislici is commonly used in petrol and dcctiic fires. Dq' Fire E\ti^guuhers. — (a) One of the zaosi frequently, used and cficctise^ire extinguishers is sand When this material is throtvn upon a fire it smothers the flames by axcluding air. It is ira- poitant dial the sand should be fine and not caked Silver sand is ‘best for tins puiposc. (b) Saw- dustl when mix^ with bicar- bonate of soda (one bushel of sawdust’ to ten pounds of bicar- bonate of soda) constitutes a useful dry extinguisher, being efficacious in smothering petrol, spirit and oil fires , Fires Involving Persons. — ^Im- mediately gel the person to he dowm on the floor. Sarc a rug, overcoat, blanl ct, carpel oi other woollen wrap and, approaching with the blanket in fiont of youi- self to give protection from the flames, roll Ihe burning person in Ihe blanket In the ease of a woman, it is aitvays advisable to make cerum lliat the under- garments arc not srpouldcring Extensive injuries may be caused m tips 'way ow'mg to the sufferer being m a state of shock, and unable to inform the rescuer of her plight Once the fire has been completely extinguished, send for , the /doctor, arid meanwlnle treat for shock ^ HouseKold Fires. — ^Presence of mind IS the first essential in deal- ing with household fires If dis- covered sufficiently ’early, a few buckets of water, or even a siphon of soda water, I will subdue most fires Should an oil lamp or stove ' be overturned, the flames may be extinguished by smothcimg with rugs or mats, and if flow ei pots arc handy the soil may be used to soak up tlie oil and to axcludc the oxygen necessary for combustion. CurlainSi blinds, ‘ or hangings W'hich have caught alight from being! blow'n agrfinst an in- ^ candescent gas light or a candle should be tom dowm and smothered upon the floor by an available rug or carpet Celluloid — Cinematograph films have made their appeal ance m the house with the advent of, the home cinema machine, and, as Some of these films are made of , celluloid, a very inflammable material, the danger of fire must always be kept in mind Should a film catch lire, it is generally best to allow it to burn Out — provided It IS not likely to do much damage to the property. If water IS applied, dense fumes arc generated w’hich arc rather -terrifying A damp blanket' apphed immediately, is the best way to control a film fine. Much the same applies to other celluloid articles which have caught alight A large quantity of water thrown with < force may knock out such a fire, but as a rule (especially if the 'article IS a small one, such as a tby). It IS advisable to allow' it to burn out and 4irect attention to protecting the objects or persons in the vicinity Chimneys are apt to catch fire ' if soot IS allowed to accumulate and is not removed at regular intervals Throw coarse salt or sulphur (if handy) on .to the fire in the 'grate with the object of >, 6o HOME REPAIRS AND EMERGENCIES ‘ exhausling the oxygen in the flue If sulphur is usedj open ' windows and doors to* obviate . sulphur dioxide poisoning If soot IS burning in any of the ledges or bends — or if any wood- work IS alight — water will be necessary or a chemica/ fire extinguisher can be used in the case of cliimney fires it is im- portant to make sure that any wood ivhich has been built into tlie brickwork is not smouldering Serious fires have often resulted from neglect of this simple pre- caution Gas Fires — Should the gas from a broken pipe get alight, immediately turn off the gas on the gas company’s side of the mctci. s ' Electric fires are generally caused by short-circuiting of the current, and the first thing, therefore, to be done is to cut “ dead ” tlic circulating current at the main switch at the meter. If It IS thought that the extent of the fire does not warrant cutting ofi all the current (as in a lame bouse) and light is required clsc- ”’hcre, onlv the local fuses need be removed. It is important r'v? It) use water or chemical ex- Utian ^ed Once the tisrr mouldings It is always essential’ that fuse wire of the coirect, size . and composition should -be used , ' On no account should copper or brass wire be used , „ . Grease, fats and oils, used," for ^example, in domestic cooking, ‘ ' require considerable care in ex- tinguishing should they qatch fire L If water is forced or splashed into the receptacle containing 'the , flaming material, readiness withAvhich the highly inflammable vapour is given off, « and the chief olijcctive m dealing wth such fires is to prevent them , spreading to neighbouring objects -- or property. Sand or soil is of ■ little value, for the vapour is still , - given off and continues to burn* I'IRE— FLOORS 6i The best extinguisher (other than a chemical one) is a light sub- stance which will float on the surface^ such as sawdust and bicarbonate of coda, or flour, and a\j 11 liuis exclude the air. Throw these subsLances with a swinging action on the burning petrol, starling at one side of the fire and diiving the flame to the other Objects in the vicinity of a petiol fire should be spiavcd with ivater ' in order to prevent their adding to the conflagration. Calling the Fire Brigade. — Most distiicls aie provided with a public fire alarm, which is easily operated, -and every house- holdci should know exactly here It IS situated. These street alarms usually necessitate the person giving the alarm waiting until the arrival of the fire brigade with the object of direct- ing the brigade to the site of the file Public telephone boxes can also be used for the purpose of giving a fire alarm, and in the London area it is only necessary to dial 999 If the fire IS so extensive that It becomes necessary for the in- habitants to evacuate the house, endeavour ta have all the doors and windows closed until the arrival of tlie fire brigade In- gress of air is prevented this way and ihc spicad of tlic fire is hindered In escaping from a s, role-filled room — remember that the air is clearest near the foo!, and thciefore the exit should ^be made by crawling A v/et han^crchief or cloth held oi .-ltd over the nose and mouth Will also facilitate matters TO PREVENT TIRES IN THE HOME 1 Don’t use pataffin foi light- ing a fire 2 Be careful not to have - gas turned too full on when fr>'ing 3 Never put a poker m the fire unless >ou mean to stay by fire as long as the poker is m 4 If a lamp gets upset and the oil goes on fire, throiv a heavy mat or a rug over it at once id exclude the air. Never throw water on it This only spreads the flames y 5 Never clean anything with petrol or benzine in a room where there is a fire 6 When filling a lamp with paraffin or naphtha, fill only* ’to within an inch of the top to . allow the spirit to expand with the heat Floors, to stain or varnish. — If you are treating a new floor, ' slam or varnish can simply be applied according to the instruc- tions on the tin All varieties of floor stain can nowadays be pro- cured ready prepared from your ironmonger An old floor, how- ever, will piobably need atten- tion before it is fit for staining Till in nail-holes with puttv or equal quantities of putty and white lead, mixed with a little dry colour to tone with the stam you intend to use If any of the joints have sprung apart, secure some strips of wood and, hammer them in between the joints till they go a little be- low the surface of the floor, then ' fill up the sp'acc as suggested for nail-holes Leave till fiim and then^treat as you wish Sur- 62 itoMJ ins'/ir-s \KD } rounds should bcpjcpared in the same way It IS very Lkcl> the floor \m 11 require tv.o coats of •itain or varnish If so, let the lint coat harden, hcforc applvinq the second Then lca\e for a week before polishing with becswa'c and luipentmc To Rc-stam a Floor. — If tlic flooi has alrc.ad> been stained onte or more before, first scrub with hot soda svatcr, tlicn wash and rinse w'ell in clear warm water to remove all traces of soda Allow the floor to dry thoroughly before applying the new stain It is advisable to test a tiny patch first If the old stain discolours the new or “bldcds,” as the saving goes, varnish the floor with shellac before staining To Treat Linoleum. — ^Floors laid wth old linoleum can be treated as suggested for old wood flooring so long as the hnolcum IS ,not worn Scrub with hot soda v/ater, as suggested for '"stained floors before painting If you only want to varnish it, choose a hard undercoat \ arnish Forks, to repair. — P r o n g s ' which have worn rough can be smoothed off with a file Bent prongs can be straightened by inserting I the wedge-shaped end of a screwdriver between these proiigs which ^re too close to each other and gradually forcing them apart by ^ pressure Furniture Legs, to repair. — Plain legs. — Straight or tapered. plain surfaces, .as m Kitchen tables, are easy to' repair u the break rxms down at an nn^lc lb*' lv'k> etjOn^ can bp glu'd iogfJh'‘‘s and ictund wth a coupk' of derive the of thf* terew’s ritThi into th< wootl rrd ctmreal incm wtih , sm.’ll v/otiden phijr* or witJi plaitic wood pn.ry-d into the holes. / If the Ir-g iia- broken straight off, you can only rcph''C it ^utb a nn*' leg, or rise splice a nw piece on to the old one, as a Join ' str.a!q:ht acrow wmild be too conspicuoii. To .splice,* tile old upper »'Cction of the lee: "md the ncis lower «;cct’on *-hQu!d be cut . diagonally to fit into each other. TlKn glue and screw together as already dcscnbcd Turned Legs. — ^If the break is oblique, thin uvislcd, taperw,' oi turned legs can be glued ^ caicfuUy, and bound^ tightly, with tape of 'Oft cord till set- v- If the brcik is straight across, ; a “dowel” should be fitted into* both ends before bnnging them together. To do tins, bore a hol^ with brace and bit. about a inches deep in the broken ends, and glue m a haidvood pm (dowel) The pin miist fit ' tightly, and be a little less in length than the combined length of the two holes TJic surfaces, should be glued at the same time and pressed w ell together. Tins 15 rather a d’fficuk and unsatisfactory operation, and it is really better to get a cabinet- maker to fit a new leg Gas Appliances, care of. — Any lyqic of gas apphahcc-may need a certain amount of aebust- ment at times and, a.bo\e all,' it often rcc[uires caieiul' cleanmg. rORKS— GA6 i Insufficient Gas. — ^Phere are a number of causes wlucli prevent an adequate supply of gas Here are some of them. — 1. Too small a pipe (for gas cookers ) ou need at least £ inch) oi, in the case of a geyser, too small burners ' 2. Too many offshoots from one supply pipe 3. Dirty ' burners or feeds. Clean . these out periodically - - viith wire, and wash cooker burners ^vlth stiong, hot soda water quite frequently In the ease of a gas fire, detach the fire 'with tlic help of plieis, gripping tlie control tap or tlie union, dicn icmove and' 'clean the radiants clean the feeds, bui ad's, the gauze m the burners and the flue pipe Clean the burneis of ' a ger^ser with a small brush, keeping them free fiom soot and verdigris 4 Leaking Joints — These .should be mended by the gas company or aplumbcr A badiy- fitting oven door can often be ' pglitcncd up at the handle or the hinges’' 5 Stopped Pipe. — ^Thc gas ' /- pressure may not be up to the average because some section' of tlie pipmg needs “blowing througli,” or the control tap may not be working pioperly. Sometimes gas fire taps become , stramed through bemg too stiff, ahd'neqd rcplapng "too ' Much Gas — A yellow flame indicates this condition, ' which is one of the causes of “smbthenng ” The feeds can be ‘ made very Slightly smaller by hammering them very gently all ^■P’PLIANCES ^ ,i round the edge. Sometimes the burner .requii'cs to lie reset in order to admit the nght amount of air for proper combustion ' There is a strew on the end ,of most fittmgs, and when tlus is loosened the air opening can be regulated until the flame is sharp , and clear. In a gas fire, the air opemng almost ^ceilaihly needs adjust- ment if'you have a noisy' flame, if lighting back occurs, or if the gas is smelling when alight Ventilation. — ^The ventilation of a gas fire fitted in front of an ordinary grate is sometimes un- satisfactory if {a) the file is too near tlie chimney, {b) it is lilted to the grate without any open-' ing at the bottom of the latter, produemg too much draught, or (c) with loo much operimg, produemg no draught When using a geyser it is of the gieatcst importance to see' lliat tlieic IS a door or^wmdow open, that the flue pipe leading, outside tlie room is not defective^ in any way, and that the gas is' always turned off before you enter the bath , On awindy day down-draught may blow the gas' out or may so smother it at frequent, intervals ' as to cause a most unpleasant smell bf gas A baffler fitted to ' the flue will deflect the downt draught away from the burners into the room Escaping (un- hghted) gas contains lughly poisonous carbon monoxide,* and ' , ‘the products of combustion, though' less dangerous,, have, very irntating effects if,tliere is no proper outlet for them - 64 HOME kepairs and emergencies Gas, Escape of. — The moment water, and put some glue, you find an escape of gas, open in powder form or part of a caRe the windows and turn off gas at of “Scotch” glue, well broKcn' company’s m^m On no account up, into the upper part and just' light a match to inspect the cover it with water. To breafc cause of trouble Use a torch up solid glue, which is very hard No flame of any kind should be and brittle, wrap it in a cloth or taken, into a room where there strong paper-bag and strike it has been an escape of gas until the doors and windows have been open for 15 minutes Here are some points to remember to prevent an escape of gas — 1. Always turn each tap off before turning gas off at meter at night 2 If there is a leakage, you can sometimes stop it tempor- arily with a piece of yellow soap. Gall in gasfitler at onbe 3 Carefully read and' follow all instructions given with gas heaters Geyser, care of. — See gas APPLIANCES, CAKE OF. Glass Cutter, to use. — ^Hold the glass cutter slightly inclined to the vertical between the first and second fingers and draw it along the edge of a ruler or tee- square Do not grip it in the hand and press it into the glass widi the first finger Only draw it aeross the glass once with a hammer. Special isin- glass, heated in the same way, should be used for vci*y fine, clean , joints - ' , V Stir the glue frequently wth a stick, over ibe fire, till it is all melted It should oe just thin enough to run — ^not dnp — ^freely from the brush If it is too thick , the surfaces to be united cannot > be brought close enough to- , gether. Use a small brush for fine work, and a ^ big one for larger areas, as it is essential to complete the glueing operation very quickly, for the glue be- comes stiff immediately it cools _ To apply the glue — Have cverythmg absolutely ready be- fore you remove the pot from the fire Heat' the ends of the joints in cold weather, being , careful not to scoich the wood Apply the glue liberally and quicldy, and push the jomts home at once, then hold them. Then, holding the glass firmly together with a clamp or other 'on either side of the scratch, means for at least six hours. give It a snap, when it will break cleanly along the scratch A double scratch made by the cutter often causes splintering and a jagged edge Glue, to use —To make glue you must have a glue-pot, either a proper one or a strong, water- When two boards arc being joined edge to edge, rub these backwards and for^vards once or„ twice when you put them to- ~ gether to squeeze out any super- ^ fiuous glue If possible, clean any glue off the surface of the wood before it ■f^lF fill ^ saucepan hardens, using a rag dipped in Half-fill the lower part with hot water Ym muit nit allow OAS ESCATE— KNIFE glue to toucli a surface which you intend to stain or polish. Hard spots can be chipped off with a chisel When repairing. — ^Always re- move any old glue clinging to the ^,ood. You can roughen smooth . surfaces with coarec sandpaper and they will stick more firmly. Cold glue, sold in tubps and tins ready for use, is very handy for small repairs. Tlie motto for glueing should be “Fit, ' Speed, Pressure and Rest “ ' Gutters, care of. — Clean your rain-water gutters out occa- sionally, if you possess a ladder, and paint them inside with red lead paint At the same time replace any loose or missing screws, using large ivashcrs in addition if the old holes have become too big for the screw- heads Jf a break occurs in the cast- iron, a single section of gutter can easily be replaced, but it is useless to try to solder it. Rainwater pipe-heads should have wire cages to prevent blockage by leaves, birds' nests, etc , Kettle, burnt. — ^Pans and kettles which' have beenhumt through ■ are best icpaired ' with the various types of repairing plugs sold for this puipose Soldering' IS "a tedious process which is often of little avail when the metal surrounding the hole is too thin to hold the solder Knife, to rejttair blade — IP you have an oilstone it is unneces- sary to discard a kmfe which ha^ lost /its edge or which',has be- come notched thiough careless use The knife that is meiely blunt IS easy to deal with Fust poui a few drops of lubricating oil on the stone, then, holding the knife in the nght liaiid with cutting edge toivards you' and pressing the blade flat on tlic stone witli the fingei-s of your left hand, diaw It diagonally acioss the stone from the near to the far side Notice that the knife should tra%cl away from its cutting edge, and that the diagonal motion brings all parts of tlie edge in turn into contact with the stone Repeat the motion several times, lifting the knife from the stone and taking it back to the starting-point for each successive stroke Then turn the kmfe over and with the cutting edge away from you, draw the ^ife diagon- ally across the stone towards you Repeat for as many 'times as you did with the first motion The butchei’s steel gives only a temporary sharp edge, whereas an oilstone gives a more lasting' effect - Notched edge — ^A notched knife edge must first be worn straight on a grindstone or, failing this, on a smooth, hard stone Do not use your oilstone or It will be spoilt Tbe stone 'should be kept wet, and the blade of the knife up- right A forward-and-backward motion should be used When the edge has been levelled it should be sharpened on'the oil- stone as desciibcd above A thin or jagged knife tip 66 HOME REFAIHS AND EMERGENCIES should be tnmincd roughly to shape -svith metal snips before using the gnndstone for final ^shaping and the oilstone for ^arpcning Ruiiless steel knives should not be sharpened on an oilstone , This type of knife can never be made as sharp as the older type ■of steel knife, but its edge can be unproved if it is dravm bach- wards and forwau’ds over a lather strop as one \%ould sharpen a razor. repair handies.— If vou have a knife v/ith a loose handle fust cj amine it to sec if there is a pm-Iiead visible m the side or ' end of the handle. Th.s type of Knuc can only he repaired after dnlhng out the pm, and may not be worth the trouble^ to repair it. If there is, no visible pm, you may assume that the laufc tang is held in the liandle by resin only. hirst, either heat the blade io a flame or place the krafe in,hot water till the resm is melted and the blade can be drawn out ol the handle. Wnen llte blade has been thus xemoved, 'the old resin must be cleared out A piece of tliick wire heated red hot and worked > about in" the handle will melt the resin W jithat it can easily be removed. To re-fix the blade in the handle, fill the hole with fresh melted resin and^ bavmg heated LOCKS—METJJRS 67 r 5 Hqxo to read ihc fas meter — 77 k three dials show {from left to right) the ten thousands^ thousands and hundreds figures in the number of cubic feet — those' ^ tn the drawing read ^8,400 ^{sg2 therms) "The centre dial works m the apposite direction to the others To find the amount consumed, subtract the previous leading from this one The small dial is used, if necessary, for testing. the knife tang, press it into position Thc'rcsm hardens m a few minutes and any surplus which has overflowed can easily be j removed Resm can be bought, at any oil-shop ’ Note — ^This process is un- suitable for/ xylonite handles, as tlicy are inflammable. Alternatively, plastic wood can be used to fix the knife tang in the handle In tins case no heat is necessary, but once the tang has been forced into position in the plastic wogd, it should be undisturbed for a few hours, to allow the wood to set firm Locks, to mend — ^If a lock 'docs not spiing back when the handle is turned, it usually mqans that the spring has gone -Unscrew and, rcmov^c the handle ^ and then take ,thc screws out of the lock. Remove the broken spring and buy one of the sarne size Place in exactly the same position as you found the broken spring Screw back on the doorj. Before screwing down, however, < replace the handle in its socket and see if the lock works properly. Metai, to saw — For cutting metal, a hack-saw is the best, , tool to use Try to arrange the metal horizontally so that the saw IS held v^ertically and' cuts tlirough, the metal by its own , weight Gmde the saw with ' your right hand, steady it at the , far end with your left, and avoid, pressing down into the metal. Hack-saw blades are renewable. Meters, to read — Gas Meters. — ^Most household gas metefs have three dials in a row, and the hand of each points to zero when the meter is first mstallqd Each division of the right-hand dial indicates 100 cubic feet of' gas — ^up to 1000 Each division ' of the centre dial mdicatcs 1000 — up to 10,000 Each division of the left-hand dial indicates 10,000 — ^up to 100,000 cubic feet- ,The 68 IIOMT AND ^ n hand of the centre dial woiks in the opposite direction from those of the other dials, When calculating the numhcj of cubic feet of gas consumed, start at the left-hand dial and take the figuie which the hand ' has passed (not the larger one which the hand is approaching, even if it is very near to it) This figure will indicate so many ten- tljousands Similarly, the next dial will indicate so many thousands, and the last so many hundreds, w'hich is the smallest number reckoned m tlic charge. From die total figure arrived at, deduct the figure noted by the gas-man on his last visit The result IS the number of cubic feet of gas consumed since. The price of the gas is a little complicated to arrive at Take the number of cubic feet con- sumed, multiply this by 500 (there are 500 Bntish Thermal Units per cubic foot, unless otherwise stated by the gas com- pany, as the number sometimes vanes) , and divide it by 100,000 (a therm is equal to 100,000 B Th U , and gas is charged at so much per therm, the amount varying with different companies). The resulting figure shows the number of dicrms to be chaigcd for One Bntish Thermal umt equals the amount of heat required to raise i lb. of water I® F Electricity Meters.— Either 'there is one simple dial, reveahng the total number of units con- ' sumed, or there are four dials — - with the hands of adjacent ones turning in opposite directions— which f re read way as the gan mUt f diah. Tlie only dificrcnce is fh.'it ihr iim.alnl gives thousaTjvh tlic si corA hnn- ' dreds, the third tens and Ui* fourth units, ^*h'* of the two figures between which the hand points b taeen in the case ‘ ' of the units tlirl only ! Mortar, to mix .—The tom- position of mortar v.aric'. con- ^ wdcrably with the type of work for which it is used. A very* good mix is one p'Ti cement to one part builder’s s.u‘d ^ TIic usual mortar for brirl work consists of ^ two parts cem' nt to three parts sand; a veiv poor mixture cmplov*s as mutii as six parts sand to one of cement. Nails, to drive in —To dnve a nail into a piece of wood taat ‘ . is to be stained and polished, . ^protect the surface of the by a punch held over the head MOUTAR— PAINT _of the nail whilst the hammer completes the work Nails m a brick wall.— Driving k nail mto a brick wall presents a Certain amount of difficulty. Havmg determitied where you do this, workmg gradually away from the marked spot so that the , first holes will subsequently be covered by the hanging object When knocking fails to send the nail in to any appreciable dep'th, the change in sound wiU also indicate that you have struck a brick face and you must try again When the first nail ’goes in further with each knodc of the hammer, withdraw it carfefully, and dnve in the tlucker permanent nail with a slight doiNTiward tilt Nails in a lath-and-plaster wall* — If nails in a lath-and- ‘ plaster, wall are required to take any considerable strain, they should be dnven into the beams on to which the laths are nailed The positions of these beams can be found 'by looking for nails in . the,slarting-board If nails are dnven in the wall anywhere vertically above the skirting- board nails, they will be almost ' certain to enter a supporting beam ^ To Remove Nlils, — To with- draw ‘ a n^ which projects a little way from tlie wood surface, place a llim piece of wood close -up to the nail and, gnpping the . 69 17 JVAeti withdrawing a project- ing nail from woody place a thin wood block under the head of the hammer This will prevent splin-' teringy preserve the surface and help in levering the nail Jrom its socket. nail-head in a claW-hammer, rest the hammer-head on the small piece of wood, and use it to lever the nail out of its 'socket. The wood block both facilitates - the withdrawmg of the nail and prevents the surface of the wood from splintering Alternatively, gnp the hail with pincers and wrench it out if there is no need to preserve the surface Paint, to apply — ^Before apply- ing any paint, first prepare the surface which is to receive it Rub down an old pamted surface with “wet and dry” glasspaper, used very wet Finish with ’ a fine pumice powder and soap when a specially smooth result is desired Dry the surface Tf the old paint is pitted and Ctajpktd, and not merely ^ ^ must all be rern^/ blow-lamp or ah ^0 HOME REPAIKS AND EMERGENCIES mover and a scraper It is most important that prepared sur- faces should be perfectly cleian and smooth Old unpainled woodworkmust ' be "well washed and then rubbed down‘v/ith “No 2 Fine” glass- paper New woodwork necds^ at the most, a little touching-up with this glasspaper. To choose the paint. — ^When buying your paint slate whctlier it is for indoor or outdoor work, I as lead pigment, which is often used to give body, is poisonous and should not be used indoors A high percentage of linseed oil ui paint makes it glossy, and turpentine gives a matt effect ' Priming Coats.— These should / be of a thm consistence (thinned with turpentine) Two or three under-coats will be necessary, each m turn bemg rubbed down when quite dry with fine glass- paper They should be laid on ■ as thinly as possible, and well worked in with the brush When buying your finishing paint, en- quire whether there is a pnming paint especially suitable for it. Finishing Coats. — A finishing ^at or gloss” is apphed in one heavy layer— not worked in like the pnming coats Carefully sweep the brush in one direction only, using no more strokes than necessary Use ohly the tip o^ Ae brush, w^ell filled with paint, ^ keep the edges of the work stonn” ^ ^ convement stopping place Cellulose paints jro now krgdy employS i Jcy arc e^ to apply, d™ qm^y and have a glossy finis? Paint Brushes.-^Makc sure that your bi ashes arc quite; clean and pliabic. Tilt y should ’ be wdl washed after use m hot water and soap flakes, and stored wnth the bristles in ra\y linseed oil Soak new bnishcs in’ w'atcr for i2 liours to swell the wood and keep the bristles firm.' Use an oval-ended brush for ordinary paints, and a chisel-,, shaped brush for enamels Painting on Iron.— Red lead' paint is used as a protective priming coat for iron. 'Wlicn large surfaces such as gahanised roofs have to be painted, an iron oxide paint called “Haematite” is usudly cmplovcd. Pipes, burst. — The treatment for burst pipes depends on whether the pipes contain hot or cold water. If cold, turn off at the mmn at once and have tlic burst repaired To prevent " pipes bursting in frosty w’eather, wrap all pipes exposed to the open air tluckly wiUi sacking If hot, turn on thc^hot-watcr tap lull and put out the fire at once, to avoid accidents You should be very particular about having your bodcr cleaned out according to the instructions ’ of the supplier Furred are the usual cause of hot-water pipes bursting If left too long* you may hav'c a burst boiler. , ' Plaster, cracked. — &acks in plaster are repaired with *a special thm cement sold for the purpose ^ Roof, leaking. — To replace tiieS a tiled roof leaks you may be sure one or more of the tiles IS loose or broken. Tiles are ' PIPES— SASH 71 ' himg, by their upper edge, which, is curled under, to ,^e wooden battens of the roof, and in every fourth or fifth 'course ,the tiles are nailed ^o'the batten, through the holes in- their upper edge Tiles' that 2Lre not nailed can sometimes' be replaced from inside/ if it is possible, to get under the roof and if the battens are' not too near together It is easier, however, to work from a dadder outside if the broken' tile IS near the eaves. \ - To -remove a broken tile, simply lever up' the overlappmg tiles, carefully with a screw- driver or trowel, and. prop them up with shps of wood or cork while you work out the old tile and 'slip in a new one . , Tiles that are nailed should be , , replaced Without nailing the new scrapei: or glasspa'per, make the ^e, though the nails must be , sash-weight cords ' secure and roofs which have become thor- oughly unweatherproof can be covered ov^er 'with tarred roof felting, which will make fhem absolutely watertight. ^ A small leakage should be patched with a piece of felting fixed m position with felt composition Sash, to put in order.r— The old-fashioned slidmg-weighted window sash is apt to stick at tunes This may be due to swelling from rain, too 'much paint bn the frame, or warpmg of the sash, battens or frames. If the point of sticking can be located, remove the sash by prizing off> the beading, and then pull the sash down so that the edge or side can be scraped. If more wood has to be removed than can be taken off, by. removed., A “slate ripper” (see below) 9 an b'e used for this To replace slates. — ^AU slates are hailed, either near their top ’edge or bn each side of the centre, as they have no hanging edge. You can pull out the nails or remove their heads ,with a ‘ special tool called a slate npper, which IS slipped imder the slate To fix a new slate, you must nail a flat and narrow stnp of metal to the centre of the ex- posed/woodwork, allowing it to hang down a couple of inches or so below the bottom level of the new slate — ^which you next slip into position Turn the end of the metal strip up over the edge of the slate, and it is then firmly ^secured Wooden Roofs. — ^Old wooden r w ' “ detach them from the sash. You can then plane off some of the frame, replace the cords, and return the frame to its place. Be careful not to make the sash so loose that it will rattle in dry weatlier If' the upper sash has to be taken out, you will have to remove the lower one first. Hinged casement-window sashes give ‘trouble either through swelhng of the wood from wet, or from the pullmg out of the tenons Remove the sash by talcmg the hinge screw's out of the frame ' Then plane aw'ay the excess, or drive home the tenons, using a heavy hammer, and putting a piece of wood against the frame to protect it* from damage the hammer. 72 HOME REPAIRS AN-D f MER 0 T N' C! ES Make sure that the lights are truly placed before hammering, or 'jou may breal: the glass Loose Windov/s.—Sliding windows can be secured bv flat wooden w'cdgcs pushed between the sash and the beading. Attach a cord to the wedge to prevent it from being lost ^ A hinged wdndow may be tightened by screwing a thin slip of wood to the sash on the side where there is the greatest gap Broken Sash-cords — ^Ihc wmdov/ sashes must first be re- moved You w’lll then see a short length of casing between the battens w'hich covers the cavity containuig the weights You can take this off quite easily. Measure a new length of cord by an unbroken one Fix one end to the sash, pass the otlicr end over the puhey in the window frame^ (wath the help of a piece of string and a weight mouse if necessary), and then attach the weight Then drop It down and replace the weight casing and the window Screv/s, to insert. — Before in- serting a screw', you should bore a guide hole into which the 'screw can be fitted Near the top where the screw shank wall fit, the hole should ber larger, so that the screw thread will fit in at loosely, but lower down care should be taken that the guide hole IS small enough for the screw' thread to gnp the wood securely. It is also a good plan to cut out a resting-place for tne screw-head. To Remove.— First clean the poovc in the head of the screw so that screwdriver cap get a good gn'ji Tlienr with rqn- sidtrablc downward pressure, give It the fiist turn If the dnver slips through insuffi* lent pressure, the groove may be worn so that the screw is very difficult to itmovc A little paraffin applied rotind the screw-htad vnll cese a stubborn ease Again, a heated iron applied to the screw-head makes the metal e.\pand. and when it cools do.vn again the" screw should be looser in itS' socket. Soldering. — For your so!dcrir4g outfit, you will need two <^olacr- ing-irons— a very' tmail one for delicate jobs, and a large oue for bigger jobs, s'ncc a sma^ iron - ci^ls too ^quickly for iheve. You wili also need a tin of fluxitc and some sticks of .solder. To prepare the iron. — ^You must first “tin*’ a new iron by filing the sides of the jsomt about * inch up so as to freshen the surfaces, and then coating . them wTili a thm lay'tx of solder- To do this, heat the iron o.cr a gas ring, in front of a clear fir^ or over a bunsen burner, until it , is hot emough to char paper. Dip the point into fluMte, tlien pi ess - it on to the solder slick, and smooth tile melted solder over tarefuily. Repeat the process , till each side of the point -is coated thinly' and ev'enly To use the iron — ^Never allovy the iron to get too hot, or the tin will come off, but always " have it hot enough to char paper. Tlie surfaces to be soldered must be perfectly clean. If they arc ' 4 vrap the end in thick woollen doth and grip it in a vice, then, use your fingers or a pair of pliers to correct the shape The jaws of the pliers will not SCTatch the metal if you place a piece 'of cloth between the jaws and the spoon handle Washer, to replace. — ^When replacing a washer on a tap, first turn off the water supply. For a cold lap on the main, turn off the stop-cock, wluch you will find on the mam pipe near v/here it has entered the wall — usually in the scullery — or under a hd in the ground just outside this point Other cold water laps are usually fed from a cistern Turn off the stop-cock on the pipe leading directly from it, if there is one If there is no stop- cock, you can improvise one by pointing a long stick, wrapping a small strip of cloth round the point, and pressing it down the outlet pipe inside the dstem Tins will save you the trouble of; runn'ng off ail the m the cistern wiili the main stop-cock closed. Never empty the hot-water supply while the v atcr-hcsting apparatus is functioning, i here should be a stop-cock between the kitchen boiler and the hot- water lank, or one at the outlet to the latter, whidi can be turned off when hot-water tarn ’ arc being rc-wasbcrcd.‘ If you ^ arc expert, >ou may be able to replace the w'ashcr vshilc the Wp is running by turning on others at the same time to reduce the flow To fit the washer. — Fust run off any’ water left in the pipe. COO iUui'Xjfal] I 1 Washer Metal cap Water flow Washer ig. To replace a loorn-out washer^ turn off Ihe toater {see text), unscrew, xf necessary,' large and small nuts, insert neuf washer and replace. ■ SPOONS— WIRELESS SET \TS Then uiisciiew the tap with an ^adjusthble spanner (unscrew clockwise on most taps) Next, with pliers, unscrew the small ^ ' hut holding the broken washer and remove -this Screw on the 'new washer, and put the lap together again ,< ' / For cold-water taps use leather washers, and for hot-water taps jufee vulcamsed rubber Window-pane, to renew. — First remove any particles of ‘ • glass and all the old putty with * a strong knife, insertmg the point' close to the woodwork and , tapping on the knife with a .hammer. (A 'special “hacking knife,” which'is quite cheap, can be obtamed for this purpose ) Nfextj paint the rabbet ^ (the wooden groove into which the pane fits) and allow it to dry ^ When cutting or ordering th? glass, make it I inch shorter and narrower ttan the recess for it, so that it will not be too tight a- \fit. A Applying the putty.— Use f fresh, moist putty that you can manipulate with your thumb . .Knead it 'well and press a little all round the'^ rabbet Then place the lower edge of the pane V m position, afterwards pressing Ae top in gently and firmly, squeezing out superfluous putty Apply putty liberally all rOund , ovei the edge of the glass and levd it neatly to correspond mth adjacent ^vmdowS, using a special , putty knife oi tlic hacking knife - .Leave the putty to harden before . < pamtmg' it or cleamng the ' • window. ' Wireless Set, to detect faults in. — ^It IS impossible to perform any wireless repairs unless you are fairly expe^t^and have proper equipment, but’ even to locate the trouble correctly is of soihe assistance ; The faults which may occur in a radio receiver may result m (i) complete silence, (2) inter- mittent reception, (3) low volume and reception overlap- ping from two or more stations; v ' (4) distorted reproduction, ,or (5) reproduction marred by crackles and other noises , (i) Complete Silence. — ^The > set Itself may be in perfect order and the breakdown due to some external cause First make sure that the aerial and earth wires , ^e properly connected to the receiver, and that they are per- ’ feet m all their extent i Next ascertain that the re- ceiver IS getting its supply of current, whether from batteiies or the mams In a battery set the leads making the connection to the batteries are very liable to become corroded This can be prevented to a great extent by keeping the accumulator clean and dry, and by smearing a little vaseline ^round the bases of the terminals Corroded leads ^should be thoroughly scraped With’ a mams rpcener make suie that the supply is “on ” If there is a lamp behind the dial and 'this lights up, the w-iring to tlie mains must be in order \ If you have no dial light, switch on a light to find whetlicr the par- ticular circuit to which the set is connected is all nght If it is not, try tlie house fuse, and HOME REPAIRS AND EME^GENCli S 16 point or lamp socket, and that they^are properly joined to the set When examining the set itself be sure to rcmo\e the plug from the mainsj or you may get a renew if necessary Secondly, ^^hcn the gramopnone is hwng sec that the leads from the set played, the rau'-e lies bet%u‘en , are malting contact in the plug the aen.d and the point lo which which IS inserted mto the power thcpioV-up is connt rtcd-uwally ' ■ the grid or the detector vaKe 11 the tioiiblc occurs cten while the picl -up IS in use,, it IS locjitcd between the pick-up conncct*OJ» and the loudspeaker. (3) Low Volume and Over- severe shock -Any fuses on the lapping Reception.— I/OW set should be examined and, if volume ran caused by a p^or blown, search should be made for the cause J/Iakc certain that the loudspeaker is connected. If the valves or the dial lamp light up, you may assume that the “low tension” side of the receivci is satisfactory The trouble, therefore, may be in the “high voltage” section of the transformer, or one of the com- conncction in any cxic’^nal It^d ^ associated s.iili the rccciVfJ, in the aerial, earth, current supply and loudspeaker wiies. It may also result from loss of efficiency of the loudspeaker or the \aK*cs — s\hich can only be cured by rcplaang them If a set loses its volume sud- denly, this may be due to a run- ponents, such as a valve, may be down accumulator (in the case out of action (2) Intermittent Reception. This is usually due to an im- perfect connection m the acnal, "earth current supply or loud- speaker wires These should be examined as desenbed above The trouble may also be caused by' a fault in the set itself A 'poor joint or broken connec- tion between components may have this result, though constant crackles arc a more "Usual symp- tom Valves, particularly mams_ types, are liable to intermittent trouble, and sometimes by watch- ing the glow of the heaters it is possible to discover which is faulty and to replace it When a giamophone pick-up IS fitted, It can be used roughly tojocahse the source of trouble. If the breakdowns do not occur of a battery set), 01 to a break down in a condenser or rcsistcr. This can be found only by systematic testing with meters. During the summer months it is natural for radio reception to become wcaker. (4) Distorted Reproduction* When distorted reproduction , coincides- with low v'olumc, the remarks made undtr that head- ing apply High-pilchcd repro- duction at normal volume, par- ticularly if a grating sound is noticeable, is probably' due to the 'loudspeaker bemg out of adjustment. If the spcakei is a moving-iron tvpe, an adpisung knob will usually be found at the back of It, artd this should be regulated If it is a moving-coil type, the adjustment can only- be earned out by paitially dis* WIRELESS S'E.T 77 mantling, which is a matter for tlie manufacturer , Harsh, nietalhc, jarrmg noises at ordinary volume suggest that either the valyps are deteriorat- ing, or tlie "output valve is not obtaining sufficient current In a' battery set this is due to a run- down high tension or grid bias battery, in a mains set, to a failing rectifier Distortion af maximuiri volume IS only to be ^expected .There is a natural limit to the undistortcd volume every re- ceiver can produce " (5) .Crackles and Interfering Noises — ^These may be similar to those mentioned under (2) Nowadays, however, such noises are frequently due to inter- ference from external electric ajiphances — ^from trams to > le- frigeratois, and from dynamos ^ to light switches If the trouble ceases in a battery set after the aeiial and earth have been dis- ' connected, the interference is from an outside source )'Vith a mains set the noises may be introduced via the electric wirmg of the house A suppressor unit, fitted where the electricity mains enter the house) may effect a , cure, though the internal wir- ing should first be tested to make sure theie aie no faulty, points _ ^ . Where, however, the intci- ference^is'noticcd as soon as the aerial is connected, you can ameliorate the fault by installing an anti-static aerial > Cases of interference are in- •20. To avoid accidents when chopping wood, hold the wood by the side, ivJh tile hand out oj the way 0} the chopper. 21. To cut wood with the grainy Iteep the saw almo%l vertical and guide it . tilth your Irft thumb Steady the wood withyour right knee ' , vcsligatcd by th(^ post office upon request^ and practical remedies are suggested to remedy the trbuble Essential Equipment for Test- ^ pair of earphones, a small bulb from an electric flashlight, fuse v/ire and rubber- cover^ flex, spare valves, and one of the many types of electric meter which are designed for •wireless testing are needed to rarry out testing adequately. Wood, to chop — Whfn chop- ping -wood it is^csscntial to hold It in such a way that, if the axe slips, your hand v/iU bfe m the least possible danger Fig 20 shows the right and wrong way to hold the wood. Wood, to saw. — If you are cutting a piece of Wood along the grain, keep the saw edge almost vertical and use the side of the left thumb to guide the saw Start the cut with two or three upward movements of the saw and steady the timber with yqur right knee For a cut across the grain, keep the saw at about 45 degrees totheyertical. The left hand should again be used to guide the saw, and also to support the wood ^ Use your knee this time as a support. . In both cases the wood should be supported on boxes or trestles at a convement height for sawing, and there should be room .for^ free action of the saw. ' "pVERTxhousewife should be able to enjoy cooking the things she eats as much 'as she enjoys eating the things she cooks But you can't enjoy ’ cooking if 'you have to waste time experimenting in order to solve the problems \ that occur in every ‘kitchen every 'day Cakes burn at the‘ bottom, ' Omelets stick to the pan Meat and fish arrive without having been boned at the shop < Tour coffee 'and tea^ perhaps^ jUst miss perfection, in spite of your care in preparing them There are left-overs which you know you shouldrCi ' throw away but for which you can think of no appetismg use There are joints and puddings which somehow have to be re-heated without being made unpalatable. This section, besides giving you all ihe rudiments of cookeiy, ' > tells you how to overcome such diffculties quickly and easily If you turn to (he entries on ‘^Baking," Boding," “Boning," “Fish,” “Meat" “ Steaming," “ Stewing " and “ Trussing ” you will see that a wide range of information^ is given on all the mam probesses of cookery. There are in addition dozens of hints for saving time and money in the kitchen that do . not appear in an ordinary recipe book If you feel your cooking is in danger of getting in a rut, here are new ideas that are simple to carry out 'Almond Past'e. — Mature of ground almonds, caster sugar and icing sugar \Moisten with egg' yolk, v^lieti wanted yellow, whole eggiwhen a paler shade is wanted, and egg white when white paste (IS required Flavour to taste with 'lemon juice and 'rum, ' sherry, _ or vamlla and' Other essences Here are three ^methods: — i Equal quantities of almonds and caster sugar and - icing sugar 2 Equal quantities ’ of almonds and' sugar, usmg caster and icmg sugar in any proportion 3 Equ^ quantities of almonds and icing sugar. Simple Recipe. — Mix I lb. ground almonds i with lb. sifted icing sugar, and | lb sifted caster sugar, and egg, Of ogg white, to mix to • \ a smooth paste Add the jmcc of< ^ lemon, 3 drops almond essence, teaspoon vanilla essence, and ^ teaspoon orange ' flower water, or i teaspoon rose water Knead to a paste Brush crumbs from cake Brush cake . with beaten egg white, or melted red cuiranf jelly before applying. Almonds, to blanch — Stand 3 minutes in boiling watci, dram, put into cold Watci, then rub off the slans and dry in a cloth To salt — Blanch as above, then throw into a pan containing a little' smoking-hot olive oil or butter, and fry till the nuts be- come a golden bro%\m, stirrmg frequently Dram, and dredge the almonds quickly with salt. Store in 'an airtight tin when COOKr RY fiO - cold Add cavcnnc to the salt if dallied almonds are required Angels on Horseback. — 0 >sters rolled in bacon sbees, qnllcdj and served on canapes of Incd bread or hot buttered toast Apples, to keep white.— To prc\<.nt apples from becoming tliscolourcd after peeling, throw tlicm at once into cold, slightly salted v.atcr. To store. — ^Lay apples on shch es in a cool room or shed, prcferablv a darl: one Do not 1 ft them touch each other Im- pro' iscd shcKcs can be made i.ith V ire netting spread ivith Sira’* Aspic. — seasoned ^ savoury jtliv- used to coat cold meats, cu . nd foi garnishing It is m. de \ nth gciaimc oi veal boi' sloe! Melt pints jei h'd v'hitc stock Add 2 table* 'jnons tan agon \incgar, 1 I’-tt lo^f I wineglass sherry, J L’ll ssatcr. i’ o/s gelatine, a p II oi s‘it, 2 slightly whipped < yiT V hues and 2 crushed egg V>lmk mixture cr.er low '< until just on boiling point i’e<' up quiclly Remove pan frem fire Stand till solids settle sn liquid I’our into a jelly bag If not oiot*' cle’ar when strained, «tx ”1 tl rongii bag once again io foloui. add strained bcet- 50 ' t r>p^ch‘ or tomato juice rf’fr toc first 'training, then 'tr’in r'M'n Auhcrgme — Frcndi name for ‘'d vfgciablc of the I? r rr/- w E’ PC Sometimes tailed "T:*, ^ R'rtu ’ .Native of the West In * d. • l.ere u is usually eallcd i»- V*cil known in India Very savoury sliced and fried, or par-boiled, halved, and - stuffed like a young marrow,' then baked Au' Gratin.— tA dish with a foundation such as cauhflovver, fish, macaroni, spaghetti, etc., usually made with white or cheese sauce Place in a buttered fireproof dish Cover with bread- crumbs Mix with grated cheese, if Iilcd Dab with butter, or sprnhlc with melted butter. Biov n on top Bacon, left-over. — ^Fned bacon - can be chopped up and used in , many dishes i. Add it to an omelet, or" mix it with a "tliick batter and cook like .fritters 2 Put It with stewed •mushrooms for mushroom toast. 3 Sprinkle It over fried herring roes 4 Mix It with vegetables such as beans, peas, or potato salad. 5 Add a^ a flavounng to meat pies, ris- soles/ and macaroni dishes. . Bacon Fat r— Use this up -for frying chicken, fish or vegetables, or for frying croutons,^ for soup, or for fryung bread when savoury canapfe are wanted Bacon Rolls — Use narrow, streaky rashers. Remove the: rind and cut into 4-inch strips Roll up Run them on a skewer, and gnll, or bake in a moderate oven for JO minutes. To improve flavour of bacon: — ^Rashers, cspcaally if not of the best qualitv, arc . more appetising if cooked in Uie^ oven, in an earthenware or enamel dish, after being washed in cold water and dried Baking. — Cakes. — i. 'Do not ’See cBocTONa ANGELS ON HORSEBACK— BAKING 8l fill the tins, more than two-thirds ' full, and hollow the mixture slightly in the centre of large cakes * ' s. Grease tins with oil or unsalted hotter. Line tins for large cakes with greased paper For sponge and layer cakes, 'brush wi 3 i melted butter Or ohve' Oil, dredge wit^ equal quantities of flour or cornflour and caster sugar, then shake dff surplus flour an'd use 3 Do not open oven dodr more tham you can help and always close it very gendy Do not move the cake until it is ' fully risen ‘ 4 If the oven is too cool, the cake will be heavy If too hot, it will brown too "soon.' If cake ■' shows sigii of scorching, cover ,with greased paper 5 Never bAe more than one kind of cake at once , J- 6 For a large cake, put first m a moderate oven till nsen, then mcrcasc heat to form a blown crust on top Lastly re- ■ ducc heat till centic is cooked through / APJ*ROXIMATE TIME-TABLE FOR ■ CAKE-BAKING Small cakes Very hot '5-10 minutes (4 75-500°) Egg sponge Moderately hot 1 40-50 minutes (375°) Butler sponge M^crate 45-60 minutes (350”) Large finit cakes Slow a-4 houis (300-325®) Ricli fruit cakes Vci y slow 4-5 hours (300®) Layer cakes Moderate 20' minutes' (350®) Biscuits , Moderately hot 5-12 minutes , (375-400^) Scones Very hot ' 10 minutes (500®) Short pastry ' Hot (425-4S0®) Flaky and-puff Very Hot pastry (475-500®) Fish. — Bake fillets and small fish in ^a buttered bakmg-dish with seasoning and a little butter and milk or oiled butter Cover with greased paper or cover of dish if inclmcd to dry up Baste large fish with melted butter or bacon fat, or cover with strips of fat bacon Allow 10 minutes per lb , and 5 to 10 minutes over in, an over 350® to 375® F. To bake tn paper cases — ^Roll whole fish such as mullet ,in well-oiled kitchen paper Tie up with stnng to keep the paper together Bake in a tin in a ' moderate oven 350° F, for about half an hour. Serve the fish m the papers, but remove the string, and use ^ up the jiiice when making sauce ‘ to serve Y^th it Game — ^Bake game birds with a piece of fat bacon tied over the breast Baste frequently If you have no bacon, cook the bird breast downwards until the last ,10 minutes, then turn to allow breast to brown. ' TIME-TABLE TOR BAKING GAME I \ Blackcock 45 to 50 minutes Capercailzie 70 to go minutes Grouse 30 to 35 minutes Hazel Hen 25 to 35 minutes Partridge 30 to 35 minutes Pheasant 30 to 60 muiutos Ptarmigan 30 to 35 minutes 82 COOKERY Quail and Snipe 12 to 20 minutes Teal 10 to 15 mmutes Widgeon ' 15 to 22 minutes Wild, Duck 20 to 35 minutes Woodcock 15 to 25 minutes Rabbit * 35 to 45 mmutes Hare to 2 hours * Meats — Put all meats into a very hot oven (400° to 450° F ) to seal m thejuices Then reduce heat to 36 o°-38o® F Baste at least every 10 to 15 minutes, un- less cooking m a covered roaster, to conser\'e the flavour and pre- vent wastage by shnvelling ‘ TIME-TABLE FOR BAKING MEATS 15 to 25 minutes to the lb , according to taste, and 15 to 25 over Lamb and Mutton^ 20 to 25 mmutes to the lb , and 20 * to 25 over. Pork and Veal, 25 mmutes to 1^ the lb , and 25 mmutes ovar. Potatoes.— Wash well, and bal.e whole in their- jackets without fat for about i hour Poultry— Put into a quick oven for 15 mmutes, then reduce the heat and add a small cup of water to the fat Baste every 10 mmutes, and turn over ,or cover with greased paper if bri^nmg too fast r time-table for baking poultry Chicken Duck Duckling Goose t j Gmnea Fowl 20 mmutes per lb. 25 mmutes per lb 15 mmutes per lb 20 to 25 mmutes per lb \ \ to i J hours Pigeon 20 to 30 minutes , Turkey, small 20 minutes per lb* Turkey, large 3 to 3J hours - >■ , ( Baking Pov/der: — Mix together equal parts of rice flour, tartaric acid and bicarbonate of soda Rub these mgrcdicnts'tliro^h a fine sieve, and store in a tightly ■ closed tin ■' Baking Soda (Bicarbonate of Soda). — For lightening cakes. Dissolve when possible m ‘a little milk or water before addmg to ingredients for scones, ' cakes, buns, etc Never use WTth sdf- raismg flour ^ Barding. — This means to tie thin slices of fat bacon over ^ breast of a dry bird, such as a guinea fowl, before roasting Baron of Beef. — ^Double loin of beef, usually weighing from 40 to 100 lbs ' . Basting. — This is the process of spooning meltc,d fat or other' liquid from the baking tin at regular interv^als, over jointe, poultry, etc , W'hile roasting, to^ keep iJiem moist < Bath Chap. — The cheek and jaw bone of a pig after salting- and smoking. ' The chaps made m Bath have always had the reputation for bemg the finest, hence the name *‘Bath Chaps Batter (for Coating).-— Tut 4 ozs of flour and i saltspoon of salt into a basm.-. Stir in by degrees i gill of tepid water ^d I tablespoon 'of salad oil melted butter. Mix till smooth, stand I hour, then fold m '2 stiffly frothed egg whites, and use at once — ^for fish, fritters, ptc. Beans, to preserve. — Kidney > / ' , < ' ' BAKING— BOILING ^ ' , beans — Gatlier these wh^ they 'the colouf ^ of white meats, are perfectly dry and lay them vegetables, 'etc ' Almbnds’- arc ' r for a day in the hot sun Then blanched to facilitate peeling ' pack alternate layers of beans Bloaters. — Slightly-salted,half- and .common salt in earthenware dried herring The Yarmoutli, 'or glass jars, using plenty of salt, ' which are dried in smoke, arc and fasten with airtight covers, the most famous. Fry or gnll. When cooking the beans, wash ^ Serve for breakfast, off the bnne, and soak overnight- Boiling. — This is one of the m cold water .simplest methods of cookmg, but String beans — ^These can be the heat should be regulated sd salted whole, if^ young, of slit that you can cook the food lengthwise or cut in a-inch rapidly or moderately as re- 'piec^ifold Blanch^ 3 minutes,, quircd. then store the beans m jars' or Fish — Put whole fish in cold crocks, sprinkling each layer water, and cuts of fish in boiling With salt. Put a weight on top water Allow, a dessertspoon ^ ' when the jar is"' full, and stand each of salt and lemon juice to . for 24 hours If enough bnne to each' quart of water If a fish cover the beans ha^ not (jollected, kettle with rack is not available, add, salted water to 'cover For wrap the fish in muslin, or lay , 1 ,salting beans allow i lb of salt it on a plate and tie a clbth to every 4 lb of prepared beans round to prevent it falling to . Beating. — See whipping pieces when taken out See thatv Black Butter. — ^A sauce served the water just covers the fish, with fried fish, rhade by melting and never allow it to cook faster , 4" tablespoons of butter until than a "simmer ” Allow 10 dark brown, and adding it to minutes to the pound, and 10 , 2 "tablespoons of vinegar that h^ nimutes pver for a very large been boiled down to half its fish ^ ongina). quantity. .Season with . Meat — Plunge fresh mc^t in salt and pepper to taste enough fast-boihng watei to , Blanching. — ^To blanch, put cover Boil fast for 5 minutes to 'meat, sudi as rabbit, m cold hhrdcn the proteins on the out-, water in a saucepan and ^idc Reduce the heat and corf- bnng to the boil, llien dram tinuc to cook at simmering point off water and plunge at once only, or the meat will become ,mto cold water 'Or place tough and mdigcsliblc Be sure in a basin, cover wth boiling that the saucepan lid fits tightly water, stand for a moment or .when boiling any meat /Meat ^ , two, ’drain off water, then plunge loses about 4 oz to the pound into cold water. Leave in cold W'hcn boiled. Thick cuts requuc W'atcr onlv for a moment or two, longer per lb than thin then dry, bcfoic cooking Blandh- Sail beef should be put on m . ing "films” meat, and preserves cold w'ater to cover Bring to tlie ' *Scc aj^KScsiTsG »Sco papro 79 . 84 COOKERY boii. remove the scum as it rises, then simmer slowly TIIIE-TABLE FOR EOILWG MEATS Bacon 25 imnutes to lb. and 25 minutes over. Beef, fresh 15-20 minutes to lb and 1 5-20 minutes over. Beef salt 25 minutes to lb. and 25 minutes ' ^ over. CalPs Head 3 hours Ham 30 minutes to lb. up to 10 lb , then 15 minutes to lb. ' over 10 'Lamb 15 minutes to lb. and 15 mniutes over Mutton 20 minutes to lb. and 20 minutes over. Pori, salt 25 minutes to lb Ox Tongue 2^-3 hours V'cai 20 minutes to lb. and 20 minutes over. Or Tongue — The tongue must first be soaked — about 2 hours if frtsti from pickle, all night if dried. Then place it in a sauce- pan of cold v.atcr with a bunch of mu ca herbs or with a sliced onion^ G bay leaves and a tea- spoonful of cloves Bring to the boil .^kim, then simmer ' till tenacr— 2I-3 hours for a small tongue Skin and trim the tongue V hile hot, then leave it to cool m the required shape — tuber curled round in a cake un or stretched out and skewered to a board. Ham— A good ‘vay to cook’ this is to v/rap the ham m greaseproof paper and put a small Spanish onion in the cold water with it ^VheIl the ham is tender, leave it in' the water until it is nearly cold to kcCp the flesh moist and improve the flavour ' ‘ . Puddings — These are put m last-boiling water, enough to submerge the pudding basin, or to float a pudding tied up in a cloth Wdi-grease a basin be- fore putting in the mixture, and scald and flour the puddmg cloth. Tie the cloth round a roly- poly loosely Boiled puddings cook more quickly than steamed, but are not so lightT Vegetables. — ^Boiling is me most common method of cooking vegetables Most kmds are put mto boiling water — with 'the .notable exception of old potato®, which must be put into cold. The water should be salted— teaspoon to a quart All root v^etables ought to be cooked m a covered saucepan, green on® in an uncover^ one. Man? vegetables can also be cooked m a little milk in the top of a double boiler, but first cut into soaaiJ pieces The time that vegetables quire boiling depends on then age, length of tune out of the ground and sometimes, T^riety TIME-TABLE FOR BOILING VEGETiVBLES / Artichokes - 45 minut® Asparagus " 20-30 minute; Beans, broad, yoimg 20-25 minute: BOILING— BONING 8S 22 Two Steps in Boning Poultry — Smge the bird, break the feet and remove the sinews from the legs, then start to bone by cutting the neck Make them into stock foi gravy Boning, Birds — Smge the bird, break the feet and remove Beans, string Beetroot, yoUng Beetroot, old Brussels Sprouts Cabbage Carrots,' young . „ old Cauliflower Corn on tlie Cob Leeks Omons Parsnips , Potatoes 'Spmach Turnips Vegetable , Marrow 15-25 minutes §-i houi - 2-2^ hours 12-20 minutes 20-35 minutes 10-20 minutes 20-30 minutes 20-25 minutes 7- 12 minutes 15-30 mmutes 30-60 mmutes 30-60 minutes 20-40 minutes 8- 12 mmutes hours 15-20 minutes Bones, to use up — i. Put bones or scraps of cooked meat into the stock' pot when a brown stock is Wanted 2. Add them to any brown soup in piepaiation. 3 sinews Cut . the neck, leaving about 3 inches of skin, tlien re- move crop and windpipe Make a cut through the joint of the wmg nearest the body, then gradually ivork the fle/h off the bones with tlie fingers and a pointed knife When the legs are reached, dislocate them, then work off the flesh till you conic to the tail Cut the bone av.av, ,then you will have the outer part complete with the tail attached Do not remove the wing bones, but take out tlie first bone from each leg Truss as for roasting Fish. — ^Lay the fish fiat on the table, and cut through th( sbn along the back from tail to licad. 86 COOKERY Scrape the flesh carefully from the bone on one side, keeping the blade of the knife as flat against the bone as possible When one side is done, bc^n on the other without turning the fish over, passing the knife tmder the bone and raising this off the 'fish Pull out any small bones that have been left Do not try to bone small very bony fish ^ / Jolf^ts. — Work the flesh off the bones m the same way as for ' 23 When boning a leg of muttony begin on the underside of the joint at the thick end birds, remcmbenng not to cut the flesh more than is absolutely necessary Keep the knife close to the bone and fold the flesh back as you proceed, so that you can sec what you arc doing. ViTicn bonmg a leg of mutton, begm on the imderside of the joint at the thick 'end. Pass the knife under the skin until it is > over the bone, then cut right ^wn to the bone and loosen the meat from it Contmue till joint Cut the skin, fold the flesh back, and rc- mave the bone, then take out ^ See also pish', to PitLBr. the kmuckic from the other, end. Bordelaise, a la.— Name of a- brown French/ sauce, flavoured with Bordeaux ' pr Burgundy. Also the name of a garnish. Bottling, hints on. — i. Allow 1 Ib of fruit or vegetables to every pint jar. 2. Use only fresh, sound and even-^ized fruit or vegetables. 3. Have the jars clean, dry^ and hot before using. 4 Non-acid vegetables should ■ only be bottled at home in a high pressure cooker when instructions should be followed exactly. 5 Pack most fruit raw, and fill jars \vith nearly boihng syrup,' made by dissolving 3 cups sugar in 2 cups of water. Bo’l^ the dissolved sugar-and water for" 5 minutes, when required for acid fimits, such as tart apples, sour plums, sour berries, etc_ > 6 Adjust rubbers when ja« are full, then screw tops loosely. Place them in the sterilizer. Do not let the jars touch each other - nor the sides of the pan_ - 7. To avoid breakages, begin to sterilize in warm, not boiling water, and' bring to a full roUing boil. Sterilize accordmg to the foUowmg table. TOE-TABLE FOR BOTTLING ■ ,, Apples Beans Berries Carrots Cherries Peaches Pears Peas Plums Tomatoes . ^ e 20 minutes ' 2 hours 16 mmutes ' ' i4 hours ‘ - 16 mmutes ' 16 minutes * " 20 minutes ^3 hours , i ^ 16 mmutes 22 minutes , BONIN G— B DOWNING Note — ^After . sterilizing, re- ,‘move jars one at a time, and tighten screwtops When' cold, wip'e and stoi^c in a dry, cool, dark airy place B6uch4es. — Sm^U patties, > usually made of puft paste, but sometimes of flaky or rough puff.. The usual fillings 'are creamed oysters, prawns, ciucken, or sweetbread’ The most famous , are Bouchecs a la Reine, ' , invented by Mane Leczinska, ' ,wife of Loms XV. They are .filled with 'a ragodt of chicken Bouilion. — Plain clear soup , , Unclanfied beef or veal broth is • sometimes called Bouillon Braising. — An economical method' of cooking,' by which ‘ meat and vegetable are first dip- ped in floui and fned, then slowly simmered in a httle water or stock m a tightly covered pan or casserole till cooked Suitable for ' 'labbit, the coarser kinds of steak, cheap game birds and poultry ' Bread, ,new, ,to cut — ^Dip the 'bread knife into boihng water before 'each slice is cut Stale bread, uses for — i. For 'breaj^ast . — Gut the bread into squares Fry it in hot fat till it is a golden brown, then serve with bacon, sausages, or scrambled eggs ' 2. As rusks — Gut the bjead mto strips, 3 inches long by i inch \ndc, leave tliem in the oven tiU dry and ensp,' then serve with cheese. 3 For rolls — Tear stale bread into ragged pieces Dip tlicm m milk oi water. Bake on the rack of a , baking tin nil they arc mcelv crisp Scrye hot. EW. i7 ' As bteadcrumbs — Make stale bread into fresh bread- crumbs for suet, cheese, ' bread pudding, or 'fish mould, or mto dried crumbs for storing Brendekumbs. — ^Th'rce kinds of ' breadcrumbs are used in cooking. ^Dned — ^Put pieces of stale * bread and crusts from sand- wiches or toast m a moderate oven, and bake till pale brown. Grush with a rolling pm, sieve, and store m an airtight tin Fresh — ^Use left-over bread ' wathout crust Rub it through a » fine sieve. Or grater Fried or Browned. — Melt 2 teaspoons of butter in a pan. Add I cup of fresh crumbs, and fry or bake, turning them occasionally. Brine, for bottling vegetables, , — Add i teaspoon of salt to i pmt of water, and use at once ' For Pickles. — ^Put 4 pints of, water and ^ lb of salt into a saucepan Bring to the boil, then strain, and let tlie brine become quite cold before using ® For Salting Beef. — ^To4gallons of water add i lb of brown sugar, 2 ozs of saltpetre, and 6 ozs of bay salt Boil the mixture and skim carefully Gool before using Broiling, Fish. — See grilung. Browning, home-made. — Place i lb of loaf sugar and 2 table- spoons of water in a saucepan. Boil ivitliout a cover till the sugar turns a dark browm Be careful tliat It docs not bum’ Stir in pint of w'alcr, bnng to the boil, strain, cool and bottle A Quick Method. — Melt a *Soo corruNO *See rrcKELa. o £3 ^COOKERY Uttlc dr> sugar in an Iron spoon o\a' the stove, but do not allow It to bum. 8ubble-nnd>Squeak. — Old- fssh'oncd Ei^lish disb, made of tikcr of cold meat, chopped, and fredv.*’ til boiled, minced cabbage, ronsetimes also vnlh potatoes Buck Rarebit.— Welsh "Rarebit lopped vdth a poadied egg. Butter, to keep cool. — ^Place the butter in a bov.l Stand this in .a larger vessel hllcd with cold water. Cover wadi muslm, and staud the bowl m a draught Unglarcd carllicnware makes tl’c iiesi butter cooler. Cabbage, hints on cooking. — i. To make cabbage digestible, half-hoil, pour ofi* the water and place tijc cabbage m fresh boihrg water. 2. 1 o prev ent the water boiling over, and a piece of fat about the of h.'iT a cro.vn to' the water in Vii. ch gretns arc to be boded 3 - To mitigate the smell of b dlrg cabbage and cauliflower a hard crust of bread in the \uth the vegetable. Cake, to use up.— Use stale cfiic for tnfics, or in plrc" of brcadtmmbs on apple .-uar.o'te or in a ' fi.*- a calad, use finely chopj>rd fjc.jri ol cabbage seasoned with suU. Cheese, to keep fresh. — Wrap in a iniisiin cloth squeertd out w vinegar, and store in a papering m a cool pPcc. Chestnuts, to peel. — Make » cut in the skin of enrh cl'estnut, then boil for lo nunutes, slartir^ in cold water Peel each nut ’ while steaming hot. , ' Chives. — V sprncs of small, green onion. Use in rcop» when a dchc.atc onion fiasouris waruixi, and choppul in place of parsley for garnishing. Clarifytng,— To clarify fils or liquids means lo clear them of all sediment or impurities. , , Butter,— Mdt the butter in a . saucepan wdihoui stirring, then sUm, and pour oiT the piire but- ler, ]ca^^ng the sediment behind Other Fats. — Place dripping or chopped trimmings from meat in a saucepan, Co\er with cold W'aicr. Brmg to llic boil. SUm.- Simmer uncovered, stimng fire- qucntlv, till all die water has eraporaied Cool a ihilc, l^len strain into a basin. Stock — ^Remove all fat from ’ the stock, and to cv'T)' ‘quart allow 4 ozs of finely minced rsiw . cassero'le co’ok beef and the white of one egg, slightly' beaten and the sh^ broken up Mix ,aU together with the > unstrained stock id a clean saucepan Bnng gently to tlie boil, stirring constantly. Simmer fpr ^ hour Skim, then stram through a clean soup qloth wrung out of boiling water This clarified stock, which should be a pale straw colour, is the foundation of most clear soups Coating. — ^This means to dip floured cutlets, rissoles, etc, in beaten egg or in batter,^ or in milk^, and flour mixed to a thin creani, before tossing I them in breadcrumbs and fry- ing in deep or shallow smoking hot fat ' ' Cocktail. — Ftsh —Fish or shell fish served cold with a piquant " sauce, in individual portions, •usually in cocktail glasses, as a first course in place of hors - d’oeuvres “ ' Fruit: — ^Fruit such as grape- fruit, brangefingers, cubed melon, ’or ^prepared mixed fruits, can ' be (Served slightly sweetened, ‘ in- mdividual fruit glasses, as a first course Garmsh each , with' a_ maraschmo cheriy V or a small spng of fresh mmt. ‘ ' Flavour each portion, if liked, ' , with a teaspoon of sweet liqueur, such as maraschmo or kirsch. Cocoa,' to make. — ^Bring i cup of 'hulk tO' boiling point Mix i n teaspoon of' unsweetened cocoa ■ " with 2 teaspoons of sugar Stir in I cup of boiling yvrater Pour mto a saucepan Boil i minute, stirring 'Constantly, then stir into ^ See BA'rrEB • 1 * See HOBS n (eovbes I I R 'g— C O L O U R I N G S • 91 < ' the scalded milk Whisk with a rotary beater before serving Coffee Grounds, to. use. — , After coffee has been made and poured off, cover the grounds ’ with cold water, bring to the boil, then strain and put aside Use this liquid instead of half the water for next'mormng’s coffee, and you will need less fresh ground coffee than usual , Coffee-Miaking, hints on — i. Make sure that the coffee is Ifrcshly roasted and freshly ground. 2 Allow I tablespoon of coffee per person for small cups of after- dinner coffee and for breakfast coffee — cafe au lail Serve break- fast coffee with about an equal quantity of hot, not boiled, milk, or with cream in breakfast cups Use twice as much water for breakfast coflfee as for after- dinner 3 Do not add mote than J pint of wjater to tablespoons of coffee. 4 ' Use' a percolater or an earthenware coffee pot If short of milk — ^Bcat up an egg well, put a small portion into each cup, and stir the coffee mto It. Colourings. — ^If you are(Out of the usual colourings, yoii can make several kinds at home. ' Red. — ^Press the jmee from' cooked beetroot Green — Spmach extract made by poundmg oip' some clean dry spinach, then cooking it over the fire in a very thick saucepan until all the liquid has run from it Strain this through a hair sieve" Brown — ^Burn sugar to a liquid caramel in a strong pan. ^ ‘See BRO\vXK..s I §2 COORBR^ Confectionery.— Sec f^l^’'^cn°togScr 7 drops of , Cream » to eke out. -^Vhipp nutmec i4 drops of oil of Z2m ran be made to go much oU ^ ^ of com-;, farther- if a ^ j „f anJ 6 ozs. of arrowroot. grs.e“"m Me Sift and store in tight, y dosrf & cold water, then dnsolve m ^^^nTttough^ f knife, as butler and olbcr fat is sometimes “cut - DevilUng.-Scason, before g^l-„ hard to beat casUy to a paste- ing, foods su^ ^J° 2 rkcy legs hke consistency, either sfald and chicl^n, 6 . - ^ dry the basin, or add a table- and slcaU, spoon of boiling water to the To make this, m ,--cnoon l™ped.up butter. Do not Worcester sauce wathjt^g^_ . apply direct heat or the butter tna^ mustard, I P ^ wll become oily. n^, J t^p^n and Crimping.— This means to gash P^^^h of salt and ca> cn or slash fish at equal distances i oz. of barter, me * apart Cod is usually crimped. ^ legs of fowls before ru g _ ; Crimping is supposed to make paste. i .... Tntake' - - ’ Drawing.— Chickens.— To taae out the entrails from a fowl, ms lay It on its back, slit die skm aj the back of the neck, and draw the skinned neck out through sht and cut tins off close to body, leaving a small flap o* ® ^ teacup of tepid milk. When almost set, stir it into i teacup of whipped cream. Creaming. — ^When butter is too hard to beat easily to a paste the flesh firm when cooked Croquettes. — Small cakes of minccd meat, fish, poultry, etc , dipped in jbeaten egg, then .breadcrumbs, and fried in deep, smoking hot fat till ensp and golden Drain on soft paper, oouy, icttvujg a -*-r . Serve garnished -with parsley to fold under. Next 1°^ from . Croutons. — Smallpiecesoffncd entrails as much as piKsitue rro or toasted bread used for ganush- the neck end, Acn drav^ ing, etc For soups, cut the bread J inch thick, then into J-inch squares Fry till hght brown" in smoking hot fat, then drain well on a soft paper Serve on a hot dish lined with a lace ou^ very carefully, 'vith v fingers inserted through a siw slit made just above fbc vim . Wipe the inside of the fowl vnm ^ a, doth, but do not wash ® unless the gall-bladder has be on a not aisn unea wim a lacc unicss mo — - paper d’oyley Larger pieces of broken, which would make fned or toasted bi'cad iised for bird bitter. . supportmg an entrdc,^ or savoury T u rkeys- — To draw the sm , snacks, are known as croctes, of a turkey, break the legs J and sometimes as canapes rabove the feet, catch, die sme ' See BNTiceB. ».vnne«? nn a hook attac 93 CONFECTIONERY— EGGS to the wall, and pull the bird 'firmly with all your strength Dredging. — ^The process of sprinkling thickly with flour from a perforated container, as m pastry-making _ Drving 3 times ^ much water as^frmt Steam or stew m ,the soakm^ water Sweeten to taste Dried Vegetables. — Wash and soak overnight in 3 times their quantity of water For beans add I teaspoon of bicarbonate of soda to the water to preserve their colour. Dram and put beans, peas and lentils into fast- boihng water, or sfock if you are makmg soup In 20 to 30 imnutes the peas wiU have be- come pulp, but beans take a little longer Lentils can be cooked unsoaked for i hour to make a' puree ^ Drying. — Fruit and Vegetables. — They should be cleaned and placed,- not too tlnckly, on 'trays — ^preferably wooden ones with muslin stretched over" so that the warm air can circulate all round Dry very gradually at between 140° and 186° F , continuing the process if necessary on the follow- ing day, then store in airtight tins Apple nngs, shced pears, ■■ beans andxpeas can be preserved for, winter use in. this way Herbs. — Gather just before coming into flower Dry in a warm place, and strip oflF the leaves Dry these as directed for vegetables until crisp, then rub them between the palms of the > , ^See pub6e. hands and sieve them Store m dry, well-corked bottles Parsley — Should be dipped m boiling water till a vmd green, then put m a quick oven tb dry. Dumplings, to make light — Cook dumplings in a saucepan without a hd until they are twice their onginal size, then cover and boil for 10 minutes Eggs, coddled — A very digest- ible method of boiling eggs for children or invalids Put the "eggs in a saucepan Just cover with warm water and bring to the boil Remove pan from' the fire and stand for 5 minutes, then serve the eggs, whieh will be set like a jelly right through. Cracked eggs, to boil. — ^Td boil a cracked or chipped egg, add I teaspoon of , vinegar to the water Substitutes for eggs . — For Binding — One tablespoon ' of tapioca soaked for 2 hours in enough water to cover, is useful for binding rissoles and cro- quettes^ m place of beaten egg. ' F01 Cakes — Allow i table- spoon of vinegar, or i teaspoon of baking powder and 2 table-- spoons of Iiqmd, for each egg omitted from the recipe Fgg White — ^To eke out egg white, add 3 or 4 teaspoons of cold water to it, very gradually, while beatmg To use up eggs . — Boiled egg — Boil till hard and use m one of the following ways — i. Curried 2 Sliced, and added to any .meat or fish pie 3. Wrap in sausage- meat, egg and crumb and deep fry. 4 ■'Slice and use as garnish *Seo oaOQUETTES. COOKERY To cook fish — See boiling, BROILING, STEA^^NG, FRYING, etC To fillet fish — Flat fish — Lay llie fish on, a slab wiA the tail to\\ards you. Make an incision in the slan all round the' outer edge by the fins, also straight down the centre of the fish along each side of the backbone Then, Slit from 24 Ftlleiiug a fiat fish, showing liLO methods If the method de- scribed {laiLer drawing) u found to be difficult, start with the head toxto'di jou (above) and steady the fish zvith the left hand Vfith A sharp knife, begin raising the fiUct from the head to the tail, keeping the knife pressed fiat on tiic bones Hold the fish ® cloth if It is very slippery tUrr- the first fillet is removed, turn the fish round and com- raising the. other fillet from the tail. Afterwards turn fir t filh-t from the licatl end, and the fouTtlj from the tail end " Round-bodied fish — ^Remove the heads, then with a very sharp, knife cut down the dark line on the back ndge, pitting right into, the bone Next remove, with a sharp knife, the fillets from each side of the backbone, taking long, sweeping cuts from the head to the tail all the time Remove any small bones left in ‘the fish. . To keep fish.-nr-If fresh fish cannot be used at once, steep" It in vmegar and it iVill keep for a few days. To keep, without a refngerator, for a short time in hot weather, put the fish m a'- dish Stand this m a basm of cold water . Cover with a piece of butter mushn long enough to ^ allow the ends to touch the ' water ^ Left-over fish. — i. Make into cakes with mashed potatocsor into kedgeree for breakfast or -supper 2 Make mto a pie, steamed mould, or a baked or steamed souffle 3 Use up with lettufC and mayonnaise as a salad 4 Heat with beaten-up egg and seasoning Put on canapes as a savoury 5 Add to hot white or cheese sauce and left-over peas Serve on toast for supper or place m buttered shells or xame- . kins Cover wth breadcrumbs Dab with butter and blown under the ,grill Flitch.~A side of pork, salted and cured. Flour, self-raising. — To make this at home, sift a 02s. of cream ' , of tartar with 1 oz. of bicarbonate of soda, and'add to 4 lb. of flour. " French Dressing. — Avery'-, simple dressing smtable for many lands of salads, and lending itself FISH, TO CHOOSE— GLAZE 97 to many vanations witH added flavounngs Stir ^ teaspoon each of "sal sugar and black pepper into 3 tablespoons of olive'i oil, slowly add i tablespoon of lemon juice or vmegar, and mix well. Fricassee. — A white stew of vealj chicken, rabbit or fish, well seasoned and made with milk or white stock or half-and-half , Frying. — ^The real secret of fry- ing is to have the fat smoking hot, not just beginning to bubble, before putting m the food, or the ■ fat will penetrate and make the > food sodden and indigestible A sugar-boiling Aermometer can be . used for testmg the heat if desired There are two types of ' fiying: ^ Deep Frying is the more dig^tible, but only suitable for / small pieces of food such as fish 'J fillets, croquettes, etc. There mustj be sufficient fat, boilmg at about 380° F to cover the fish, etc , which oidy requires a few I minutes’ 'cooking ^ Shallow Frying —There must be just enough fat to come half- / way up the side of the steak, sausages, etc Put these in when ‘ Uie ^ fat IS so ' hot that a blue vapour rises from it Turn the /ood over when half done, and leave till cooked through Note'-— ‘Drava, all fried foods on soft paper before arranging on a hot dish Imed with a lace ^ paper d’oyley •Game, to hang — In cold, dry weather game may be hung in any larder for 2 or 3 weeks When It is warm and damp, it should be kept in a current of air, and watched carefully To test if hung long enough, 'pluck one or two tail feathers, and if they come out easily the bird is ready to cook If game is liked very “high,” hang till it has a strong smeU Vemson should be very well hung, but a skewer ^run in to the bone should be free , from unpleasant smell Some ' people bury game such as caper- cailzie and venison for a few days m the ground before using. Hang game birds by the head, undrawn and unplucked, and sprinkle the feathers with pepper if there are flies about. Rabbits should be paimched when shot, but' hares should be hung un- paunched, head downwards' To remove taint. — ^If thegame has hung too long, pluck and draw the birds, wash them m cold water with a little vinegar and plenty of salt — ^if necessary, two or three times Dry before ■ cooking Girdle (Griddle). — ^A round flat slab of iron with a hinged, semi-arcular handle, used for cooking scones, oatcakes and tea- cakes on top of the stove A good 'substitute for a girdle is a strong , ' frymg-pan Glaze. — For Meat — ^A shiny jelly which can be made by boil- mg down stock from 2 quarts to I gill, skimming It frequently. For Ham or Tongue — ^Put J gill of water, 2 teaspoons •’of gelatine, and 2 teaspoons of meat extract into a saucepan and stir till boiling and slightly thick ^ For Pastry. — ^To glaze sweet pastry, brush it over when it is half-cooked with beaten white of * See also abpxo ceK or water and dredsc tvith quality in which the fite wodd For meat Acte. 55 l”.li.” 1 . 5 ‘e'£ brush wth beaten whole cgsj before coolung, but leave the edges unglazed or the pastry will not nse Gnocchi.— An Italian light savoury dough which can be chops, I:idneys, bam, lish, etc., can bo- cool cd by mis method, which retains their full fla\our as in old-fashioned spit roasting. Place on an oiled gridiron a clear fire, or beneath an clcctnc savoury aougn wracn ^ bought t^dy-made tn Loudon or gar Boil and serve with grated Parmesan cheese Golden Buc k. — Sec buck PAREBIT .Gravy, left-over. — i. Add to any brown soup or meat brOth. 2. Use as a basis for meat sauce to serve with meat dishes, or for re-heating cold meat 3 Make into soup by thinning with stock Adding cooked v potables and nee dr macaroni to taste 4 Add to c^scroles or stews 5 Re-heat and serve with chops or steak. 6 Use for making savoury custard. To' make grTiSy .—SiandaTd gracy. — Strain off all the fat from the balung tin, leaving only the meat essence. Add i pint of In some districts a gnskin of pork “v.ater gradually, rubbing in all is called a “ chine of pork.*’ , brown particles in the tin Bnng to the boil. Season. Strain and serve with the roast joint. To thicken gravy for game and first on one side and tlien on tlw other, till the surface is scarea. Tnen cook slo\%ly .until me “gnil” is as you like it ' ■n'lE-TABLE rOR GRIBLCiG Bacon and Ham 4"5 muiutcs Chops 8-xo mmutes Cutlets 8 minutes Pish 5-10 minutes Kidneys 6 mmutes Steak 12>I5 mmutes Griskin of Pork. — ^This joiirt consists of top of the sparc-nb containing the bones of ^ A® spine. In a small pig the gnskm and spare-nb arc not separated* Ham, to cook- — See boibino and CRIBBING ' - to keep moist.— Cover the cut part with a thick laver 01 stuffed joints, stir 1 tablespoon of ■ shghtly warm, salted mutton fat flour into the meat essence m the and some latchcn paper if tin, and when it froths, gradually ham is to be left untouched for stir in the water. Season to taste Ruh ‘brown gravy — Mdt the 'dnppmg m the baking tm in which the joint is to be roasted, then add a lumps of sugar. Cook the joint, and make gravy as abo’.c. Griddle. — See gucdbe . Grilling. — This is a process im- suitahlc for food of inferior several days Hand of Pork. — This is tlw foreleg. Usually salted, boilw and served either hot or cold. Hare, to skin. — See rabbit, to SKIN Hay-Box Cookery. — ^S cctibE' . COOKERY. ‘ / . Herrings,, to cook tastily. — Split open and cle^ the GNOCCHI— ICING CAKES 99 > * Dip them in 'qaimeal, then fay i , in hot bacon fat High Pressure Copking. — high-pressurc'cooker is the great- est of all fuel-savers, especially of ’ electricity, gas or oil A single couise or 'a three-course meal with soup, vegetable puree,' , roast meat, etc , can be prepared in one of these cookers in minimum time With most cookers you place the food inside, adjust''the lid, bring to the boil after settmg the indicator, and when the whistle blows remdve the cooker from the stove and " let It stand for the same length of timeUhat it has been over the heai before removmg the lid and dishmg up It* IS very good for cooking beans and lentils quickly' Hors d’CEuvres. — Small cold , savoury dishes served as a ^ first course at lunch or dmner A choice is usually given from such dishes as the following — ^sar- ' dines, olives, beetroot or tomato salad, egg mayonnaise, and ^ . potato ,or Russiari salad Hotch-Potch.'-A popular Scotch broth, usually made of neck of mutton, barley, peas, and other vegetables, cut in dice ice-Cream, to mix. — ^The basis pf a good, inexpensive icc-cream is an ice-cream mixture sold in packets, white saUce enriched with an egg, or aVi ordmary egg custard, made with i quart of , milk, sugar, and 4 eggs Only > z eggs need be used if ^ oz of ’gelatmc is added, and the ice will be smoother. In dessert' ices, erfcam is usuzilly the chief m- gredient, and m water ices syrup and fruit juices are used \ , To freeze — ^Pack tlie pail to . the top widi about 4 parts of ice, broken into small pieces, and i part of freezing salt Place the mixture m the contamer and stir slowly for about 20 minutes until frozen Scrape into one lump, and c^ver lyith a blanket or thick newspaper until required. If necessary, renew the bnne and salt If you whip all the in- gredients that can be wlupped before mixing, then whip the^ mixture, very good ice-cream can be made by leaving it in a refrigerator tray icing Cakes. — See that the cake is free from crumbs, then stand it pn a reversed plate so that you can easily get at the bottom edge of the cake Spread with a thin layer of icmg, smoothing with a broad palette' knife Leave to set hard , Repeat the process if necessary Decorate when qmte set Always dust the cake with flour before spreading on royal icing, to prevent it pracking Improvised icing bags can be made with stiff note-paper curled round to leave a wide opening at one end and a small hole at the other, through which the icmg is ^squeezed If you have a forcing-pipc, a bag can quickly be made by sewmg to-' gether two sides of a square of Strong cotton, and cutting a hole for the pipe to go through To make simple icmg. — Mix icing sugar to a smooth paste with just enough tepid water or milk, or milk and water This is called glace 'or water icing To make icmg set quickly. — s COOKrRY Use powdered gelatin^i tea- to SeTop spoon dissolved m 3 tablespoom mould, and put a handful ofwarmwater-to r cupofsdted the water. hints on.-..U^ Te' fresh, npe and drx fruit, andlaest, up }oirit b pure cane sugar only 2 Boil conunuously ‘ over a steady heat, and stir and skim frequently. 3 Do not fill the preserving pan too full' 4 Bod the fruit until it jellies, , or sets when tested on a cold plate 5 Have the jars perfectly clean, warm and dry before filling, and fill and'eover at once JV/AXJb %>***■* — -w - - ^ appetising if it is wrapped m thickly greased greaseproof papa before heating m a covered baking tm, or dish Joints.— See meat, cots of. Julienne. — Name of a clear vegetable soup garnished \«tli finely shredded cooked vegetables. It was made first in 17^5 cook called Jean Juhen > ' Kneading.— Pressing and tum- mg stiff dough with the, hands, when pastry- rxr^mv^t^grSopa as js nectary when p^- dean half-crosvn into Ae pre- ^^S'^^^hoAof treating- ^^‘‘■"ieat before b^g^- 7 Add concentrated apple braising to make i f^t-calt juice or the stramed juice of i culent Jhin . j lemon to every pound of fruit pork (lardoons) are _fj_mch which lacks acid and pectm such ^ larding' needle in 2 A as blackberries, chernes, straw- berries and vegetable marrow. This helps the jam to set QUANTITIES OF SUGAR REQUIRED Jam Fruit Sugar Blackberry I lb |lb Blackcurrant I lb I lb Damson I lb J to I lb Gooseberry I lb 1 lb. Greengage I lb Jib. Loganberry 1 lb/ Jib. Plum I lb Jib Raspberry I lb Jib Rhubarb 6 lbs 61 lbs Strawberry Vegetable I lb. rib Marrow I'lb 1 lb Jellies, to set quickly. — Table jelly. — ^Stand the mould in a stitches along the top of the jom or bird. , _ Lettuce, to crisp.— Put a lav _ drops of lemon juice m the rinsing water r , Liver, to use up. — Put through , a mincer, then mix to 'a paste with melted butter, and season highly. Use for sandwiches or savoury canapes ^ Macedoine. — A fimt salad^r a mixture of vegetables The vegetables or fruit should be cut in even-shaped discs i Mayonnaise, to colour. — white mayonnaise, add whippcd^ cream, for pink, colour with beet- root juice To make mayonnaise green, add spmach juice 'See oAXAPfi TAM-MAKING— MEa^ lOI Sirloin Silver- 7 Side 25. The joints into which beef is cut Meat, cuts of. — ^It should be remembered tliat it is not always ’economical to buy the inferior , cuts of meat, for though much cheaper 'in themselves, they may ' be more wasteful, or take more , fuel than the prime jomts Cheap cuts — Beef — ^For boil- ing or salting, choose aitchbone (the cheapest joint), brisket or , dank. For soup, pies and stews, buy cuts from the leg, or shin of be^ To roast, buy aitchbone, topside, or, imported rolled ribs 'Stuffed ox heart is a, cheap dish, and'tnpe and ox liver are ^good in cold weather. ’ Lamb and Mutton — Buy the whole neck, which iis much cheaper than buying the best , cuts separately Roast the best end, or fry it as cutlets. Use the scrag and trimmings for brodi, and the middle neck for stews or hot-pot. Try also boiled sheep’s head with parsley sauce, and roasty boned, stuffed breast. Pork — ^Buv fore-end and spare nbs for roasting, and che<^ or hand and leg for boiling ‘ Prime cuts — Beef — For roast- mg, the sirloin is the best joint rump or fillet steak is best for fi^^ing and grilhng, and silverside, brisket and buttock for'boilmg. ' Lamb and Mutton — ^For roast- mg, buy shoulder (though it is rather wasteful)’, the loin, saddle and leg, which is the least waste- ful tliough more expensive. Leg IS the best joint for boihng 'Cut- lets are relatively expensive, as there is so much waste attached to them COOKERY 102 0 Pork — The lorn, leg and nbs are usually bought for roasting; the leg and hand for boiling, and loin chops or neck cutlets for fiying ( ' Veal — ^Bileast, fillet, loin, leg, shoulder and neck can be roasted The fillet and cutlets are best for frying Left-over meat. — The remains of joints and steaks can be used up in many different ways 1 To' make it go furthest, make it into a curry, shepherd’s pie or toad-in-the-hole, adding a little sausage-meat if necessary' 2 Make it mto a hash, or heat in a casserole with gravy and ' freshly cooked vegetables 3 Slice It, and re-heat in a white sauce enriched with egg yolks added at the last mpment 4 Use It m stuffing tomatoes, aubergines or marrow 5 Pot by puttmg scraps through a mincer Season, and mix to a paste with butter 6. Chop small pieces of meat, moisten with gravy and season with grated onion. Use as a filUng for savoury pancakes or for little rounds of mashed potato hollowed in the middle, or serve on buttered toast 7. Make it mto a salad Serye > in a dish Imed with lettuce leaves, after soaking it for V hour in French dressmg and draining. 8 Make a savoury roly-poly with the minced meat^instead of with jam Meat, to cook. — Sec bakikg, BOIU^G, GRILUNO, STEWIXG Meringue, for puddings,— -To make menngue to jiut on a baked milk ‘puddmg, queens pudding, etc , hghtly mix sifted jcmg or caster sugar into stiffly ^othed white of egg, allowing' i oz sugar to i egg white ' Milk, to keep.-i-i. Store milk away from foods with a strong smell such as fish or omons, or it will become tainted ^ ^ 2 Do not dry milk jugs vdth a cloth that is not spotlessly ,. clean If cloth is not perfectly clean simply w'ash and scald jugs, then nnse with cold water before using 3 If you have no refrigerator or ice-box, scald the milk when it arrives, m hot weather, or buy a simple milk bottle cooler, con- sisting of a perforated zinc con- tainer and a flannel bag which IS kept moist and used as a cover for the milk bottle To turn sour. — ^If a recipe requires sour milk and you have none, stir ^ teaspoon of tartaric acid into a cupful of milk, or add lemon jtucc to milk, drop by drop till it cqrdles. To use up sour milk. — ^Use up sour milk m scones, cakes, etc , or make mto sour milk cheese > For the latter, cook the milk in a double saucepan till it turns ' to curds and whey. Add sal^ pepper and a little cream to the curd Mix Well, and cool before scrvmg with biscuits, oatcakes or toast Milk Puddings, hints ’on. — i* For balked puddings^ allow oz. of fine gram like ground rice of semolina, and 2 ozs. of coafse gram, like barley or rice, per pmt of milk. 2. For ^cold moulds, allow MEAT— MOUSSE 103 f* f I 26 ’How the butcher' cuts up mutton and pork. shoulder of mutton is often boned^ then Stuffed and roasted y leg ts excellent for boiling. The loin ts considered the best joint of pork. 02 of semolina, etc , and 3 ozs 'of njce per pmt . , 3 Puddings of fine grain should always be cooked first in' " a saucepan or double boiler, stirring* constantly until thick and smooth Pour into a buttered pudding dish and bake Other cereals should be stirred oc- V casionaUy till swollen. 1 ,4 Sago and' tapioca are best , if soahed m cold iiulk for i hour before cooking - 5 When using eggs, beat them m lightly, just before putting mto , tlie oven, or fold m the yolks, and put the frothed whites, mixed \vith sugar, on top when the .pudding is nearly cooked Bake jin a slow oven till menngue IS set. . 6. To prevent milk or milk mixtures from boiling 'over, smear ' the brim of the saucepan with melted butter. - ' Mince,' to vary. — Mix left-over meats together to obtain more mtcrestmg flavours, e g ‘half pork and half veal for Haniburg steaks, and half beef and , half ham or boiled bacon for a cold ’ meat shape Mincemeat, to use up. — i. Prepare apples for baking and paci mincemeat into the cored centres , 2 Add to gingerbread or mar- malade pudding before steaming instead of prepared dried Ihnt 3. Put a layer of mincemeat ' between pairs of shortbread biscuits before baking Mousse. — Whipped cream sweetened and flavoured, and 104 COOK frozen without stirring, or a creamy shape made from finely pounded meat or fishf Mustard, to mix. — Mild type Mix mustard powder smoothly with rmllc or cream instead of water French. — Mix 3 tahle- spoons of mustard powder in a basm ^vlth i tablespoon of caster sugar Stir in i beaten egg, and , gradually add 1 teacup of pure malt vmegar. Stir over the fire for 4 or 5 mmutes till well blended Cool, and stir m 1 tablespoon of ohve oil. Mutton, frozen. — To improve the flavour of frozen mutton, put the jomt mto a bowjl and cover with boihng water in which you have dissolved a piece of washing ^ soda the size of a hazel nut. After about 20 minutes wash the joint m,cold water Dry it on a doth, and season before cookmg Noisettes. — Small, nut-shap^ pieces of lean meat, usually fiaed Serve as an entree ^ Noodles. — Small shapes of paste, usually cooked and served m soup or stew, but also fined and served as a sweet Omelet, to prevent sticking. — Heat jlie pan well before using, then scour it out with salt with the hdp of a soft, greased paper Always sec that butter is smoking hot before startmg to cook an omdet mixture. Onion Juice. — A flavouring used’ for certam salads and savoury dishes, made by grating a taw omon from the root end, or squeezing it on a glass squeezer or any squeezer kept for the purpose. * See Orange Peel, uses for. — i. Gut the nnd up very finely and put It in bottles Cover with brandy, cork tightly and let it stand for some months, then use for ^ flavourmg cakes, etc a. To get pure orange and lemon oil, cut the fruit skins into quarters and squeeze out the oil into a wide-ne^cd bottle. ' 3 Dry the skins in the oven, pound them up finelj^, and store m a bottle Cork tightly Use for flavouring cakes and sweets ^ Oven , to regu late'. — If the oven of a coal range becomes hotter , than required, cool it by placmg a shallow pan of water inside. - OVEN TEMPERATURES Very hot oven 45O°-500° F. Hot oven 425 '’" 45 o‘’ 5 ’* Moderately hot oven 375“"400*’ F. Moderate oven 350° F Slow oven 300°"325“ F. Very slow oven 275°>300° F. f I Ox Tongue, to cook.— See BOILING “Panada. — A mixture used for bindmg dry substances, as force- meats It consists either of soaked bread, cooked m stock or milk, or a mixture of I oz of butter,' pmt of water and 4 pzs -of flour. Bring the water and butter to the boil, add the flour, then beat the mixture well over the fire with a wooden spoon till it leaves the sides of the pan quite clean. Pan-Gi*illing. — A method of cooking thm steak, chops, bacon, sausages, etc , ip h heavy, fryiug" pan wthout any fat First heat the pan till smokmg hot, tlien ‘See also tea-makixg. 105 MUSTARD, TO cook the meat, turning fr€;quently ,lill ready Parboil. — To cook partly by boiling Usually finished ,cook- / in^ by some other method In , the case of vegetables, to cook imtil soft only on the surface Parsley, to chop. — Stalk, ^ wash and dry, and, if possible, blanch ^ Chop finely with the poitat' of the knife held firmly in the left hand, movmg the handle up and down quickly with the right. Pastry-Making, hints on. — i The cooler the cohditions when' making pastry the lighter it will be. - 2. The less hqmd and the more fat in short crust, the shorter it becomes. 3 Always roll as' lightly as , possible,^ usmg only a little flour ^ on bbarS. and rolling pm 4 Brush the edges of a pie dish with cold water before putting , on and lightly pressmg down the cover, then make a hole in the centre of this for steam to escape 5 Bake pastry in a quick oven, about 450° F (short-pastry), and 500° for puff, flalcy and rough puff, until nsen Then reduce ' the heat to 375° and bake till crisp and golden ^ ' 6 Pastry fs improved if left, wrapped in paper, in a cold place ^ or on ice oveimght and then ‘ baked 7 Use milk when makmg pastry tliat is to be served cold It will keep short and cnsp longer than if made with water To prevent the pastry of a frmt - flan.fiom becoming soggy with juice, brush the bottom of the *Seo BLASrCHlNQ. MIX— PICKLES ^ pastry case with white of egg before filling Flaky pastry. — ^Use about 9 ozs of butter or butter and lard to 12 ozs of flour Sift the flour into a'basm and lightly iub m one-third of the fat' Mix to a stiff paste with cold water. Roll out the paste lightly. Dab with small pieces of fat Fold it ovei, and repeat this process twice more, usmg, up all the fat Puff pastry — ^This has equal quantities of fat and flour, and some lemon juice, and cold water, but all the fat is rolled into the flour after it has been mixed into a dough Short pastry. — Use 6 to to ozs of butter to i lb of flour. Sift the ■ flour into a basm Lightly rub m all the butter Mnc to a smooth paste with milk, water, or with water and the yolk of an egg Pickle>— For fish. — ^To each pound of fish, allow i bayleaf, 2 cloves, 6 peppercorns, 2 all- spice, ^ large Spamsh omon, pepper and salt, | pint of vinegar , and i pint of water Bake small fish, boned and rolled, such as herrings, m these ingredients, in a buttered pie-dish, for i hour Pitkfes, hints on making — i Do not let any metal come in -contact with the , vinegar Use wooden spoons and an enamelled preserving pan ’ ' 2 Choose dry, sound and not over-npe vegetables 3 VVlien pickling cucumbers or cabbage, hne the preserving pan with cabbage or spinach leaves to improve the colour 4. A small piece of horseradish io6 COOKERY , - * in each jar preserves fiie piquant flavour of the pickles " 5. Store in glass jars, -with vinegar completely covering the pickles If they show signs of deterioration at any time, dram off the vmegar, cover with fresh 'vinegar, and add spices. ' 6 Some pickles are improved by soakmg prepared vegetables in salted water before picklmg.^ Spice mixture for. — Allow 4 tablespoons of the foUovwng mixture to k 2-quart jar of pickles. — I tablespoon black pepper corns I tablespoon whole cloves. , I tablespoon allspice bemes. X tablespoon mace ^ I tablespoon celery seed ’ 2 tablespoons yellow mustard seed r tablespoon chopped garlic. 3 tablespoons grat^ horse- radish 1 inch ginger root '4 dii^ red peppers. Potato Border . — tK fancy border for an entree* made of mashed potato, enriched with milk, butter and egg yolk. Season to taste If a baked border is wanted, arrange it m a buttered bakmg tin. Brush it with beaten egg, and brown it in the oven Potatoes, hints on cooking. — To 'bake quickly. — ^If you ^vish to economise \vith fuel, stand the ^ potatoes in hot water for about 15 minutes before baking To make floury. — Add vine- gar, allowing I teaspoon to each * £ milk CTjrJDIKGS.. To cook puddings. — See boil- ing and STEASUNG. I 'POTATO ‘BOEDER — RAS,PINGS' io 9 27 How to Skin a Rabbit — Draw the skin from the feet towards the" head, after hanging the rabbit on a nail by a slit cut in one of the hind legs. '' , Where necessary, case the skin with a sharp knife » I To turn out puddings — A other leg in the same way, apd boiled or steamed pudding is less the tail Now pyll the skin hkely to break when turned out gently down to the forelegs of allowed to stand for ''a few Draw the foielegs out, and con- minutes after leaving the water linud skinning until you come to before turning out ' the head, where the skin may be ^Puree. — A smooth pulp of veg- eased off with a sharp knife etables, fruit, etc , usually ob- Leave on the ears, but chop off tamed by.piessing through a the feet sieve Or a thick soup made with Skin a hare in the same way stock or white sauce and vegetable Raisins, to stone — ^To stone putee ^ ' . raisms quickly and easily, first Rabbit, to skin. — ^Paunch a stand them in boiling water for rabbit as soon as it is killed Cut 2 minutes (do not boil) Stone a small slit in one of the hind and dry before using for a cake legs,' just .above the foot, and or pudding hang the animal on a nail by it . Rasping s. — ^Browned bread- Cut the skm round the leg, near ' crumbs used for coating boiled the foot, and begin to pull it off hams, mfeat moulds, etc , and gently, easing it wth a sharp for sprinkling over savouiy dishes knife where necessary Do die such as cheese au gratin. ' ' !' ibS COOKERY Rennet.— A preparation/ in liquid or powdered form, for curdling milk for junkets It is made from the lining of the pig’s or calf’s stomach Rice Border. — A border for cold entrees * Simmer ^ lb of nee in 1^ pints of water, with 2 teaspoons of salt, until the water is absorbed and the rice tender. Pound till smooth. Pack into a W'et border mould Leave till it is cold and set. Rice, to boil. — To make nee white and keep the , grains separate when cooked, add a little lemon juice to the water. Rice for curnes can be turned into a colander when cooked, and held under the cold tap turned full on, then re-heated in the saucepan tvith a htde butter. Patna rice is less floury than Carolina, which is best, for creamy milk puddings > Roasting. — The old method of cooking meats m front of a bnght, clear fire, now super- seded by baking* or roasting’ m an oven Grilling* over a clear fire has very similar results Rose Petals, to crystal ise. — Dissolve % lb of caster sugar in ij- gills of i/ater, then boil it till It IS betis’ccn 230° F. and 240° P. Dip large, sweet-scented rose petals in the syrup. Dram them well and lay them on waxed paper for a few hours Next, brush them over ivith white of egg and dust yitli fine caster sugar before dry- ing them in the sun or near a stove Store in airtight tins or jars. Roux. — thickening for soups, ’ £cO E-iXpr I, * fcce BAKIXG, vr.A>rff. *fcec tUlLLINO, etc, made by cooking equal- quantities of butter and flour in a saucepan. It can either be - white, or cooked until brown - One heaped tablespoon of roux thickens t pmt of liquid Any left over roux can be kept for a long time if tightly covered, and stored in a cool place. Sauces, to make. — ^e basis of any brovisn sauce is butter, flour and stodc Mdt 2 table- spoons of butter in a saucepan. Stir in 3 tablespoons of flour, and when brown stir m i cup of stock. Bring to the boil Season, , and cook 5 mmutes ' .Hard sauce — An accompaniment to Christmas and other puddmgs Cream butter and sugar to- gether, then add brandy or rum, , drop by drop, to taste White sauce is made like broivn sauc^ except that mdk instead of stO(i is added, very gradually and ' without ^owmg the flour and butter to broivn. To thicken. — Add to hot sauce any of the following t beaten egg yolks; flour, such as potato, nee or cornflour or arrow- root, creamed ivith cold fluid; butter and flour mbBcd together / and dropped in bit by bit; butter and cream added alter- ^ nately m small quantities If ' - roux* is used, add to the sauce and stir well till boilmg ~ _ To remove lumps from — ^If sauce has become lumpy, use a rotary egg beater vigorously, or streun and add a small pat of butter. To keep hot.- 4 lf you are not using a double boiler, place the *£ee aoex. RENNET— STEAMING 109 saucepan in a larger vessel con- taming boilmg water To use up — I Use left-over cheese, tomato or whife sauces in fish cakes, or m cmried or scalloped fish ^ 2 Add brown sauces to any brown soup, stew or meat pie, or, if’ savoury enough, to curry 3 Beat sweet white sauces, flavour with chocolate, coffee or caramel, and serve hot with ice-cream -or steamed sponge pudding 4. Serve custard sauce cold with fnut, or make into a fool by mixmg with an equal quantity of sieved fnut, use when making a trifle, or add to a jelly m place^of part of the water. Saute.— ^ee frying, shallow. Scallop. — A large shell fish which 'is usually baked, fried or stewed Also fish or other food baked m scallop shells or dishes resembling them, with the addi- tion of white or cheese sauce Top with breadcrumbs a'nd dab with butter before baking Scotch Woodcock.-— Spread rounds or squares of toast with anchovy paste Top with scrambled eggs Scum, to remove. — If a small cup of cold water is added to stock when it comes to the boil, skimmmg will be much easier ' Sieving. — 'The process of forcing^ a substance tlirough a sieve with the back of the bowl of a wooden spoon. The sieveshould be placed upside down over a bowl, and a very little of the mixture put on to It at a time "Wlien sweet corn, beans, peas, etc , are difficult to sieve, pour a httle of the liquid m the recipe over the pur^e . Souffle. — ^A light, baked sweet or savoury composed largely of eggs — e g cheese, fish and choco- 'late' souffles Paper cases or special fireproof souffle dishes ^ should be obtained for these, since they must have plenty of room to rise, and are served in the dishes in which they are cooked - / Soup, over-salted — ^Peel and slice a raw potato' and add it to soup that has been over-salted. Boil the soup for a few mmutes and the potato slices will absorb some of the salt and can then be removed ;Soup Meat, to use up — After making stock, the meat or giblets can be used with or mstead of) ordmary cooked meat m any of the following ways — 1 Make into a curry 2 Mix with diced celery and ■well-flavoured mayonnaise and serve on a dish lined with lettuce for luncheon or supper 3 Make into meat cakes, cro- quettes, rissoles 'Or canapes 4 Make into a stew with cooked vegetables 5 Make giblets mto giblet broth, with rice, parsley and tliickened stock , Steaming. — ^This is avery simple and economical method of cook- ing several courses ovei one burner (e g fish or fowl,puddmg, and vegetables such as old potatoes), if you possess a steamer \’«th several upper dmsions These are quite inexpensive Ora single steamer with lid and per- forated floor can be bought to fit 1 110 COOKERY almost any large saucepan Most foods suitable for boiling can be steamed, and though the process takes much longer, it is less waste- ful Be sure to have thd water undem^th bodmg before put- ting the food into the steamer, and to replenish it when neces- sary wtb boiling water To steam fish. — ^It is best to steam iish on a'tnvet or rack in a saucepan or fish kettle, as it is so apt to break when being taken from an ordinary steamer. Add tablespoon of salt and of lemon juice or vinegar to i quart of water, and allow 20 minutes to each pound of fish ' A small fish or single fillet can also be cooked in a little milk or butter between two plates placed over a saucepan ’of boiling water, for about 10 to 15' minutes Tlus is a method very suitable for children or invabds „ To steam meat. — ^If meat is ' cooked in the type of steamer with holes m the bottom, place it m a tin small enough to expose some of the holes, so Aat the gravy is preserved. Large joints - should be boiled, as steaming will not cook them thoroughly. To steam puddings.— Fill the basin only two-thirds full to allow the mixture to nse, and cover this with buttered paper. Cook very thoroughly, allowmg about half as long agam as for a boiled pudding Stev/ing. — Cook slowly in a covered vessel T,vith only a little liquid, either over a low flame or 111 a slow o\cn Vegetables, fruit and fish can be cooked in this way. Stevdng is especially suitable for cheap t6ugh,cute of meat as it - makes them tenldcr. Boil green vegetables quickly for 5 mmutes to donserve their colour, then strain and chop slightly. Cook ' very slowly in their own moisture. TIXIE-TABIX BOR STEWKsG MEAT Brisket 2^-3 Bouts Steak 2 '2} hours Idancot mutton 1^-2 hours Liver and Bacon i I hours Ox tail 3 "Sl hoi^ ' \ Stock, types of — Thehe arc four pnncipal kinds of stock. — Clear stock, made from raw beef and veal bones. Brown stock, from cooked beef bones and meat ^ ' Whitestock.fromveal, chicken - or rabbit bones - ' Fish stock, made from fish tnmmings Sweets. — See candies. Sv/iss RoH, to prevent cracking. — ^\Vhcn the sponge is cooked, turn It out of the tm on to a cloth wrung out of bofling water. ^ Trim the edges quickly, spread it wth warm jam, then xoUmp while still hot, drawing the cloth carefully towards you as you roll away from you Tart, to re-heat. — Stand the tart in a deep dish filled with hot > water on the top of the stove till the filling is hot, then put it m the oven for 20 minutes to heat the pastry. In this way the criist ' _ will not be spoiled I ea-Making, hints on. — i.Fiist ' heat the teapot 2 Allow I teaspoon of leaves per person, and 1 teaspoon over. 3. Do not let tea stand more ' ' ! STEWING— TRUSSING in 28 Trussing Poultry or Game for roasting r \ than about 5 minutes before it eye cavities, and pm a large one is poured off the leaves. , m the shape of the letter S on a 4 Do not use a pot that is long skewer much too large ' Poultry and Game — ^First 5 Be sure to use boiling water place the bird with its tail to- that has only just come to the wards you, and thrust the ends boil — ^“watcr long boiled makes of the wings under the back tea spoiled ” , Then secure the pmions by pass- To add flavour. — Ordinary mg a long skewer through the tea may be given that expensive first joint of the right wing, next orange flavour by keeping dried through the leg pushed up close orange peel in the caddy Put to the side, and then through the a morsel of peel in the pot when body and left leg and pinion 1 you make the tea Next ske;wer the first joints of the Treacle, to weigh. — To pro- legs Birds can be trussed with tect your scales, and enable twme and a trussing needle if treacle or syrup to nm off easily, preferred, and for boiling should sprmkle flour liberally on the always be done m this way. scales before weighing. > ' Always remove the feet and Trussing. — Fish. — ^First skin the lowci legs of poultry, but not of fish ' Truss whitihg by fixing game birds uifless liked Remove the tail through the mouth with string and skewers before serving, askewer Truss a small haddock Rabbits and Hares— For by drawmg the tail through the roastmg, these are trussed with I II2 COOKERY the front legs skewered back flat against the sides, and the hind legs, with sinews cut, skewered forwards flat against the front ones The head should be pressed well back between the shoulders, and a skewer run through the mouth mto the back Vegetables, to freshen. — Wash wilted vegetables in vinegar and water, and leave them to soak in it for about an hour before cooking Weights and Measures. — All quantities mentioned m recipes should be measured level. To measure dry ingredients ac- curately, fill the cup or spoon and level it with a straight knife- blade, without pressing To measure fats, pack well down before levelling off, then measure Always^ sift flour once before measuring LIQUID MEASURES I cupful =1 average tcacupful I pint = cupfuls 1 \sineglasslul gill 15 drops =i saltspoon- ful 4 saltspoonfuls =i teaspoon- * ful 4 teaspoonfuls =i tablcspoon- ful ' 8 tabIcspoonfuts= i gill (i pmt) 4 = I pint apmts = I quart 4 quarts . =1 gallon SOLm MEASURES / cups Caster Sugar = i lb si cups Icing St^ar == i lb. cups Brown Sugar =i fo. a cups'Fat ^ =i lb. _ I cup Currants =6 oz. - 1 cup Raisins =6 oz. ^ cup Chopped Nuts 5=* i oz ^ 4v,cups Flour — i lb. ' 2 cups Rice ■ = I lb. 3 cups Oatmeal =i lb. I cup Stale Crumbs —2 oz, 9 or 10 Eggs =i lb. 1 heaped tablespoon Fat = i oz 2 heaped tablespoons Flour oz. 2 heaped tablespoons Coffee oz. 2 heaped tablespoons Icing Sugar — i oz. I heaped tablcspooti Caster Sugar •= i oz. 8 lumps Sugar = i oz AOife. — ^When measunng dry ingredients, such as butter, flour ' or sugar, a heaped spoonful equals 2 level or liquid spoorimls. - Whey. — A digestible, nutritious dnnk, made by curdling milk^ and straimng away the curds This IS easily done either by addmg the juice of a lemon ^ to a pint of boiling milk, or i tea- spoon of rennet to a pint of warm milk Whipping. — ^Beat cream or eggs up lightly with a wire whisk or egg beater until frothy. It is best to do this in a cool place Add a pinch of salt to eggs, and a pinch of caster sugar to cream - before startmg to whip Yorkshire Pudding, to lighten. — Add a tablespoon of hot water to the batter before putting it into a baking tin containing a little boiling fat. THE FAMILY, ’ ' t , TOROM the timejhe first baby arrives, the routine of the house must be . -I adapted to some- extent to suit his requirements Feeding, bathing, dressing and airing ” of baby have to be neatly dovetailed with all your foimer tasks of cooking, shopping, housework and mending So, with the children, as with other aspects of home management, you will want to make your work as labour-saving and time-saving as possible This section tells you how to prepare for baby's arrival, and how to care for children from infancy to adolescent^ It will help you to get ober such tiresome problems as teething, weaning and times of sickness in the nursery with the minimum of trouble. On the wife and mother rests also the major portion of responsibility for keeping her family happy as well as healthy, and fireserving < harmony in the home ^Helpful admce is given, therefore, on such subjects as “ dijficult ” or nervous children, the only child, the adolescent, and on relations between husband- and wife There are, in fact, hints for dealing with eveiy kind of major and minor difficulty likely to be experienced by the mistress of a house where there are children. Accidents, to avoid. — Many '3 Never allow a game of ball of the mishaps which children or shuttle-cock or with toy meet with in the home could be balloons m a room where there avoided by a little care and is an open fire'^ foresight For instance, if some 4 Don’t leave a poker m the , one had not left the long handle fire with children in the room of a saucepan full of hot water 5 Don’t give children cellu- projectmg over the gas-stove, a loid toys or any kind of engine ^small «and curious 'boy or girl or other toy that meeds methy- would not have been scalded, if lated spirit to make it work the scissors were always put 6 Very young children should safely away after sewing, there never have clockwork toys would, be ' fewer cut fingers Sooner or later they are sure to Here ate some n\pj:e tips on pinch their fingers preventing accidents — 7 Don’t have a window-seat I If ever you see a loose stair- in the room where the children rod, pounce upon it and remedy play, of such a height that a matters at once, or some one will small person climbing on it fall downstairs , could fall out of an open wmdow. ^ 2 Don’t have a polished floor 8 If it is necessary to have with mats where the children ornaments where children are, are likely to play. see that they, are lar^e, heavy- ' 113 THE FAMILY IT4 bottomed onesj uct tall, slendcr- stemmtd affairs, liable to crash on to a small person's head at tne slightest vibration. ' 3 ‘ Try to have the furniture in the children’s playroom ^v^th rounded comers, and good, solid, square legs 10 Always « leave plenty of space for the children to plav so that they can avoid bumping their heads and hmbs on tables and chairs II. No water garden if -jou have children, please, and no tanks that a child could adven- ture into Adolescence — ^\Vhat is Imowm as &e “difficult” age of children — the^ penod v.hen the boy is dwelopmg into a youth and the girl into a young woman — often c^es disruptions^ m home life The mother who is anxious that her cluidrcn shall, have emotional balance and a sane, steady out- look on Ixfc, particularly m re- gard to matters of sex, cannot ^ve this problem too much thought or trouble Girls, especially, are subject to emotional disturbances' at pubert)'. long before the physical Ranges appear These dis- turbances may take the form of moodiness, a desire to be alone, ^tebdity, depression, excita- bility and disinchnation for O'Criion ^ All this IS due to the children’s Struggle to adjust themselves to a nciv phase of life, and the un- obtr^ivc sympathy and under- standing of grown-ups will do much to help them through this dilncult ume. It is blst to eicplain simply and clearly to ch'ldren die reasons for this emotional upheaval and that it IS a temporary state through vhich ever)'' one passes At the same time, encourage them to mix vtth cinidren of ihcir own age, sec that thc> hav c plenty of healthy pleasure, sports and inlci'csts, while being careful not to force them too muchl To give the child a dog or cat or, in the case of a girl, some share in the care of a younger, child, often provides a satis- factoiy outlet for the emotions. Adoption of Children. — Child- less wives and unmarried women who have greatly desired children sometimes suffer from melan- cholv and depression as a result of their disappointment when they reach imddlc-age. If cir- cumstances allow’, the best way of filling this gap in their homes , and Iiv'cs is to adopt a child ofn suitable age. It is not desirable, for irstancc^ for a woman of fifi^ to ^opt a young baby, for she cannot be expected to have the same amount of stamina or energy to cope with hisdemands as awoman m the twenties or thirties Also she will be old before the child IS grown-up and is not lilvdy to be able to give him that com- panionship and share m his m- tcrests that a cliild expects from a mother. A woman of fifty should adopt a clnid of seven or more, as it is not an un- reasonable age for her to, have had one of her oivn concerning Adoption.— Adoption is naturally regulated' t I ) 'ADO.LESCENCE— BA,BY V I IIS by law> and any one thinking of adopting a child should either ' consult a sohcitor or apply to one of the adoption societies, such as the National Adoption Society, ’4 Baker Street, Lpndon, W i The main provisions of the law are. — I. The adopter must be over 25 years of age and at least 2i years older than the person adopted 2 The person adopted must be 'Under 21 years of age 3. The parents or guardians of the child to be adopted must 1 agiee to the adoption 4 In the case of a married ^ couple, both must agree to adopt the cluld That means a wife cannot adopt a ^child without her husband’s consent, and vice versa 5 A man living alone will not be allowed to adopt a female child ^ 6 The adopter, parents or guardian of a child to be adopted may not receive any payment m cbnnection with the adoption Some orthese conditions may be modified in special cases such as, for instance, when some one wishes to adopt a near relative. Before a child is legally adopted, the adopter must have applied to a Police Court for an order aiithonsmg the adoption, and the Court will ensure that the adoption IS for the welfare of the child In special cases it may even impose conditions on the adopter for that purpose Adoptions must be entered in the Adopted Children Register which IS kept at the General Register Office, and the wrord “Adopted/’ ' must be ^written agamst the name of the child in the Register of Births A certified copy bf the entry m the Adopted Children Roister is evidence bf the adoption ’ Baby in Pram. — ^Here is a way to make sure that when' baby first sits up in his perambulator he IS '^afe, warm and comfort- able Make a bag out of warm, strong material large enough to put Inm in, and tie it firmly with a draw-strmg round his waist Leave plenty of room for him th move his legs about inside Put the strap of the safety harness of the pram round his waist over the bag and he cannot fall out. Baby, records of. — ^To keep a record of a baby’s and small child’s dcyelopraent is not only a dehghtful task for the mother, but IS of very great value in estimating whether he is making ' the progress he should do, in supplying knowledge which may be of use in latcn life, and pro- viding a source of companson with^any other babies that may come along later. You can buy " baby record ” books, but you may prefer to make up your own so that it has recorded in it just, those things you want to remember An attractively bound scrap-bobk with stiff white pages of good quality paper is excellent for this purpose, and will take photo- graphs as well Here are some of die things' you will want to ' mclude — Name of the Nurse. Namb.of the Doctor, \ Date and hour of birth When Baby’s teeth arri\cd' Baby’s height and waghl The Chnstenmg (full notes). When' Baby first smiled When Baby first laughed When Baby first spoke and \\hat he said When Baby first sat up alone W'hen Baby first walked Babys ailments ’ It is quite a good idea to carry on this record throughout child- hood wth such items as the first letter, the first party, the first day at school, examination successes, holiday places visited, etc As the child grows older he will probably enjoy continuing the book himself Baby, routine for.— The routme of a baby’s day must vary to some extent with the mother’s circumstances, but it is im- portant that there is a routine •"carefully planned for fccduig, bathing, sleep and playtime The normal baby does best on , five four-hourly feeds a day, with no night feed The bath can be gnen night or morning, but the morning is usually more con- venient when baby is fed four- hourly Here is a suggested time table for a young baby* ■PLANNING BABTf’s DAY 6 am —First feed, holding ou then back to cot. 9 15 cm— Bath and holdir out 9 45 aw— Baby left to play in hjs cot while mother clears up after bath and prepares feed , 10 am — Second feed, and back to cot to sleep until 2pm He may wake once to be clianged. If he wakes any time after ono o’clock a baby o*kCr three months can be taken up and put to kick on a matttesS or in a kickei. 2 p.m . — ^Third feed and hold- ing out A child under six months need not be taken out in the afternoon, but can be left in his cot in the open air. 5/1 m — ^Playtime with mother. 6 /» m — W’ash, feed and change, holding out before and after die feed Then put baby to bed, \o pm — ^Last feed and hold- ing out Basket, baby’s. — Tlic modem baby requires very little in Ins basket It is handy to ha\c a low'cr shelf on which to put his clothes as they arc discarded at bath-time Give it a co\*cr,to match the screen and cot co\cr- let This provides a finishing touch and protects it from the dust The upper shelf of the basket can be lined and have pockets to hold tlie necessary articles CONTENTS OF BASKET Needles Flair-brusb White cotton Comb Safety pins Scissors (large) (rounded pomts) Crepe bandage Bathing Baby. — Have the ^vn^ldow closed and the room warm Collect everything necessary before disturbing baby for his bath Here is a list of what you will require* — . I. Bath on stand containing cold water. BABY— BOTTLE 2. Can or kettle containing hot water 3 Baby’s basket with change of clothes hhd clean napkin 4 Bath and face towels, wash- ing cloths and soap 5 Bowl of warm boiled water > 6 Cotton wool for swabs and receiver for used swabs 7. Chamber and covered pail > for soiled" napkins. 8 Brush and comb 9 Weighing machine — ^if it is weighmg day. 10 Olive oil or vasehne if necessary Have everythmg within easy reach of your chair and put a draught screen roimd the bath The right heat for^the water is 100° F , but if you haven’t a thermometer you can test it with your elbow It is a good plan to put tlie cold water m the bath and keep the hot water in the can .or kettle until tlie last minute If the bath''is prepared at the nght temperature before- hand, it will be cold by the time baby is undressed And there is also less danger of accidents if the cold water is put in first Wear a mackintosh apron or bib, with a flannel apron over it When baby is undressed wrap him in a warm bath towel or blanket while you attend to his face and head His face should be washed' widiout soap and very thoiouglily dried, especially the ears. Clean the nostnls with small twists of cotton wool wmng out of boiled water The easiest way to wash the head is to turn baby with his feet towards you and support his head 1 over the bath with your left hand. To put baby into the bath support his head on your left forearm, with your left hand under his shoulders, and lift him with your right hand by grasping his legs just above the anldes Always lower lum into the water very -gently, as he is easily startled Now rub 'him all over quickly \With soaped hands, then splash off the soap After he is six months old you can use cooler water for rmsing to accustom him to a cold sponge down after his morning bath When drying baby pay special attention to the creases at the nape of the neck, the fat part of the thighs, the groins and under the arms Do not use powder as this clogs the pores Bottle,^ baby’s -pTo choose, — Select a bottle with a flat bottom so 4 hat it can be stood in a tall jug to heat This type has no valve, so that the baby is less likely to suck in air or get his feed too quickly. You should have two teats, each with a bulbous end but one with a hole a little larger than the other The one with the small hole is to be used first while baby is hungry and will work 'hard, the second one is for use after about 10 minutes to ensure that he fimshes the feed in twenty mmutes To clean the bottle. — ^After eacli feed fill the bottle with cold water, and later wash and boil it The teats shoulcTbe rubbed with salt inside and out, and rinsed in cold, boiled water They should then be put on a saucer to dram Ii8 the TAMILY aid covered a cup to tccp neglect.” Watch thrm aircfuUy out the Wr Scald them t\wcc a hut leave them alone as much as day but never bod them possible. To give the bottle.— Keep a Remember that you caimot little flannel, bag on the bottle expect to receive from one child v.hde feeding baby This helps to the attention and devotion you heep the mixture warm and saves would have from a whole laixuiy time m re-healing the mixture without seriously encroaching for a baby who sucks slowly upon his ItgiUraate pastimes and Never leave the baby with his interests outside the family Do bottle, but hold him comfortably not make him feel that became on your lap and keep a gentle you “ hav'c no one but him ” he pull on the bottle 4o that he gets is under a heavy obligation, to (ill your life for you It is unfair to the child for, if he is hyper- sensitive, he will constantly be having severe mental conflicts. If he is not sensitiv'C he wdi get a liighcr sense of his own value than IS good for him. Tlic parents who give their chddren most freedom in 'this respect, and do not confuse the words “ duty ” and ” affection ” are those who arc most hkdy to keep the friendship of their chddren permanently - * Clinics. — ^Most famdics have their own doctor whom they can call in in any ease of illness, but -there arc also the CImics run by tlic Public Health authorities which could be much more widely used, cspeaally for these chddren who require a con- siderable amount of attention. For example, any case of de- formity in a child, however slight pull the necessary sucking exercise The food should always be just tepid Child, only. — The parents of an “ only child ” have their own special problems to face. It is often a temptation to spoil the chdd, because all the mtcrest and anxiety that woidd have been distributed between several boys and girls arc now focused on one object On the other hand, some parents in their determination nol to spoil him, will be too severe An oxdy chdd is frequently introspective, and older than his years through associating chiefly v,ith grmvn-ups. On the other hand, if parents shower too much attention and affection on him and try to delay the “ growing- up ” process for their otvn selfoh ends, the chdd may find emo- tional malunty very diflicult to attain 4 AVXllAlty Jill A mg your daughter to develop good taste and judgment in dress. Mothers do not alira^^ realise how soul-seanng it is for a girl ^ See also tAycTTB. I I 120 vur rA»*n.\ % in htr tarl> um'; lo be (o “ «:cn.'iccah!c^’ ^loihfs Clothing should |y; light and v'ann. and uhh ^oung childrtn *;ce that large of sfan arc not left unrtj*.<.r0'1 fr-fj vou ^ wear a '‘"mi;' pc, V/'Tn.ih v ah* out v.ri'’h» or vh'.u’d Ir; vovir aiM wjfii a!‘ ju'ir ihh litjiC, toj rrr in the ftf v*» raring vrrj Inidi UfKi, fhcx>jc t’lif L'roird, }f>w*b*’j' lr4 ♦hoe' Xtt an> ca5'‘. wt.ir lo-vrr ifA tlwn unial. 'I'hrfr h ihK>\ h'u jikeh- lior>d orfia’-ffrfjt rlcvclopiv, .'xsit iO’iietimr'! doesdurint pfcf'ijanry. Don’t h.wc rlani’c round* the waist o‘':uty i\ar{nrai. L^t every* thin^r^ hang from th.; •ihnuMcrs ot subitittitr button'! for elastic. Confinement* — Xov.adaya rnany women arrange to hiiv** ihcir con{itte.ments m n nurs'ug home or .u hojpital, according: t{> their me.ans. It « a verv good plan for, besides ensuring skilled help and good conclitions. it gives the mother a complete rest, and leav’cs her free from hotisd- ccping womes If the confinement is to take pkicc at home a midwife or ^i^iiy nurse, recommended by the doctor, should be engaged well in advance. A midwife isqvialificd lo under* talc thc^ w’holc case alone, aitiiough in inost instances she is assisted by the doctor after the ’P*'- stage. Midwife or nurse should be installed in the Iiouse t'»vo or three days before the b,nby is expected Choose the best room in the house and clear it of ail un- necessary furniture It must be very clean, well ventilated and 2 s bright and restful as possible* I2I , ( CL O'THIN G— CONFINEMENT ARTICLES REQUIRED 2 hot water bottles with covers. 2' dozen large sanitary towels , 2 dozen smaller sanitary towels 1 lb gamgee tissue '1 large mackintosh sheet/ to cover mattress 1 lb cotton wool 2 accouchement sheets. 2 binders Large safety pins. Lysol. Nail brush Caystor oil or cascara. Bed-pan Olive oil Feeding cup Methylated spirit. Pure Castile soap. Boraac powder. Zinc powder Starch powder. Medicme glass 3 large white enamelled basins '■ Bath thermometer. Enema synnge Vaseline. Soiled linen receptacle. Towels 4-inch bandages The first sign that labour is beginning is usually an aching pain in the back, increasing from time to time and then perhaps passmg off again for a short tune With this occurs a clear or slightly blood-stained discharge from'the vagma If there is much bleeding it is an indication that something is wrong and the doctor should be sent for at once If air IS well tlie mother feels fairly comfortable _ between die pains and can make her prepara- tions, such as having a warm hip / bath and supermtending * the getting out of the baby’s gar- ments and then her own, so that , ' they will be aiied and ready The pains soon spread round to the front of the body and are felt in the pelvis and sometimes down the limbs As they grow stronger the mother may feel or' be sick This is not usually harm- ful and need not cause alarpi. The first stage lasts many hours and requires much patience The actual process of birth may last for two hours or longer, and it iS then that the pains become most frequent and severe -Womenvary greatly in die degree of pain they experience, some suffermg hardly at all and others very mtensely, but the doctor can always make -things bearable for his patient With the first child the process naturally takes longer, oft'en a full day, but subsequent confinements are usually quicker and easier The idea that because a woman I is no longer in her first youth she will suffer more with her first baby than a yoiinger woman is quite mistaken About half an hour after the baby’s birth, the placenta and membranes come away and this completes the birth process The nurse then takes the baby, from the 'mother, and after a few moments the cord is severed The baby usually takes his first few breaths ■mth a litde cry, which proclaims the welcome news that he has arrived and lives After a second or third confine- ment the mother may have “after pains ” for a day or two, but they I 52g A wicker basket free from draperies ts the most hys>ienic bed Jor baby, 'The aiagram shows how the bed ts made i Head net 2 Blanket, 3 Hair mattress 4. Chaff mattress 5. Mackintosh 6 Draw sheet, 7 Pillow A small, low pillow ^ chajf is the most siutablc, are seldom severe and can be •v\ ashed and dusted and allotvs controlled by suitable mediane. a constant stream of fresh air to Bleeding ceases after about a surround the chdd Instead of week, when the womb regains its muslin and silk draperies you can normal size and firmness Nowa- give it a little two-fold screen days specially prescribed exercises about four feet high You coidd begun after the second week, are cover a small clothes-horse with , a more favoured form of bmlding a rug or curtain and use it for this up fhe abdominal walls again purpose than tight bmders It is surprising To make tins cot, first of all how quickly the normal figure is arrange a coarse net lining at the ~ "regained head This is to break the direct Cot. — ^The modem cot — the current of air and allow even* , most important article of nursery cdrculalion It should 1 each far furmture — ^is often free from all enough dowm to avoid a gap fussy drapenes that will exclude between it and the enveloping the air, is light and easy to move blanket The blanket should be and easily cleaned An open placed lengthvwse across the cot, wickerwork cot would fulfil all leaving one side longer than the thepe conditions. It is easily other. A flock or hair mattress COT— EDUCATION 123 placed on this makes a firm foundation, and should be pro- vided with a loose, washable cover Choose a chaff mattress to put over the first mattress It is hght, warm, soft, can be easily changed and cleaned, and is very inexpensive It also does away ' with the necessity for the un- healthy long rCiackmtosh Over the chaff mattress should come a small soft under-blanket, just long enough to tuck under the chsfi" mattress at top and bottom Across the centre of this lay a piece of rubber sheetmg, 21 m. by 12 m and over this a slightly larger piece of flannel mixture ^ or non-inflammable flannelette. A small low pillow of chaff, rounded to' fit the head of the 'cot, is all that baby needs For the first few months he should he as flat as possible ' while resting Make a slight hollov^j. in the centre of the cot for baby to lie ' m, and ai range a small soft blanket or’ shawl loosely over ’ him The sides of the blanket are now brought lip and tucked into the opposite side of the cot, taking the shorter side first The ends are tucked imder the mattress or brought up on a single fold over tlie feet ^Tuck the shawl up warmly round the baby’s neck, but leave plenty of room for him t‘ to move his body, and leave his nose and mouth free If a hot- water bottle IS necessary it must certainly not be hotter than 180°. , Education. — A child’s educa- ^on begins almost as soon as he is born, and in some ways the first five or six years are the most important of all, for it is then that tlie foundations of concentration, self-expression and awakened mterest are laid The youngest baby can be taught that in- discrimmate crying and Scream- ing will not bring him what he wants An efficient mother never - waits for her baby to get to the screaming stage for something he really needs, such ^ his bottle at the proper time, warmer cover- ' mg, changmg and so on A child of two will have— or certainly should have — been taught the difference between “ yes ” and “ no ” At this age he should begin to understand that certain of his actions bring pleasant results and others un- pleasant consequences For instance, a child who persistently throws his spoon on to the floor at meal-times will have dis- covered — unless some foolish grown-up just as persistently picks It up for him or gives him another — that his oivn action is causing him .considerable in- convenience, as he will have no means of eating his dinner A child of three > is not too young to learn the first principles ofself-reliance and independence, and most children of this age are ' edger to do little things for them- selves and for their mother, such as carrying small articles from one place to another, pushing chairs mto place and dressing and 'Undressing themselves En- courage this as part of the child’s education It' is only the foolish mother who is always rushing to her child’s assistance w'lth the cry, “ Oh, darling, jyou can’t do 124 TTin r/.Mrr.Y that! Let moUier do it for -you ” If a child attempts something beyond his powers there is no harm in letting him f nd this out unless he IS in danger of injunng himself in the process Self-reliance is one of the most valuable charactcnstics a person can possess, and the mother who hinders its development in her ' child IS doing him a very bad turn indeed So, however, great the temptation may be to help a child v/hen you sec him taking three or four times as long over something as you would yourself, try to curb your impatience - Toys and games can be selected that will also assist in educating the child, and as soon as he is old enough he should be plentifully supplied with matenals for making things Nursery schools arc being used more and more by mothers with only children or very small famihes, so as to provide the very necessary child companionship. They provide an excellent solu- tion to the problem that faces a mother who is still carrying on business Two and a half is the average age at which children are accepted in these schools, and rest, recreation and educational play are all provided for them When the time amves for the child to begin lessons m earnest ' and go to school, you will have to make a choice of the various systems according to your means, where you live, and to some extent according to the child’s temperament, abilities and the posilipn for which he must be fitted If your children are to be priv'atcly educated the choice of a school is, of course, iughly important. The Pt/hhe nr,d /V- paralory Schools’ Jlardbool,^ sviiil- ablc m most libraries, vdll give you valuable information about these schools Feeding Baby.— Breast feed- ^ ing- — If you want to give vour baljy the best possible start m life you will breast-feed him, unless this is impossible for any reason There is no Lind of artificial food that equals in nourishment the mother’s own milk “While you are vs aiting for baby to arriv e > ou should prepare Uic breasts by massage and cold sponging, and have any defects, such as con- tracted nipples, attended to by a doctor. Start breast-feeding from the bcginmng, and do not be dis- couraged if the supply of milk - seems poor in quantity at first. Lactation is often not fully established until the third week, and you should never despair of breast feeding in less than a month Even then, if the supply is not adequate, you may’ be able to partly breast feed baby. For the first few days baby needs only a few teaspoonfuls of fluid from the breasts, but he must be put to them at regular ^ intervals to encourage the glands to function and teach hun to suck. He should be put to both breasts, but not for more than tv‘'o minutes to each side 'After this the feeds should be at regular intervals, six-hourly the first day, four-hourly the second and three or four-hourly, according to cir- cumstances on the third, mcreas- FEEDING BABY— HAIR-CUTTING 125 mg the lime gradually up to ten minutes for each breast, which is ^ the average time needed by a normal baby If baby is restless or thirsty during the first few days, an occasional teaspoonful of warm boiled water will soothe him Avoid artifiaal food as long as possible, even at the risk of more than tlie usual loss of weight during the first week Once a bottle feed is begim baby loses his hunger, which is the great incentive to hard suckmg The harder he sucks the more milk will be made by the glands. When breast feedmg is fully established he will make up for his slow start Always time the feeding care- fully — ^ten minutes at each breast Never allow baby to go on suck- ing at an empty breast, as this overstimulates it, ^ and will dimmish, not increase, the supply. Hours for feeding — ^The final decision as to hours of feeding rests with the doctor or nurse in charge As a general rule a healthy baby over 7 lb can be fed four-hourly from birth A baby should not need a night feed unless huis under 5 lb In the case of a baby under 7 lb it IS better to begin with three- hourly feeds ' If a mght feed is necessary, give it punctually at -the same hour each night Stop this as soon as baby is making steady progress, and 'before a four- hourly feed IS started The easiest way to do this is to shorten the feed a little each night, finally substituting a few teaspoonfuls of boiled water if baby still wakes for his feed When ypM are feeding baby, choose a quiet rooin where he will not be distracted Sit in a ' low chair with a foot-stool, and'' have a cushion on your lap if necessary In any case, make sure that both you and the baby are m a conifortable position before you' start feeding The breast should be held back ' between the first and second fingers so that baby is able to breathe freely but does not get the milk too easily. Artificial Feeding. — ^It is much better to make your own milk mixture than to rely on bought patent foods Besides being safer,' It IS less expensive Exactly what the ingredients of this artificial food should be depends on many factors — ^the baby’s weight, age, general health, the kind of food he has been havmg, his reaction to It, and so on You can obtam recipes for artificial milk mixtures ’ and instructions for using them from the Mothercraft Training Society, Cromwell House, High- gate, N 6 , or consult your local Infant Welfare Clinic. , Hair-cutting, at home. — Although attempts by an amateur to deal with a grown-up’i coiffure are seldom satisfactory, quite a large portion of the .family’s hair-dressing bill' can be saved by cuttmg a small boy’s •hair at home Start by cutting the short hair at the base of the neck, holdmg the longer hair above it out of the way with a comb, and working upwards "with the scissors from 126 THE FAMILY the bottom of the neck Now trim the top hair, a strand at a timCj by running the open scissors down it from the tip of the hair to the head Comb the hair down to see if there are any long ends left at the back, and if nightgowns even longer, so snip them off until the hair. is clothes in this layette - are de- - .signed with an ey^c to economy, with tapes that v/ill draw them in at the waist 'The petticoats and frocks should therefore last the whole of the first year and the even Now attend to the sides of the head in tl^e same way, tackling the short hair underneath first and working upwards Be care- ful to shape the hair nicely over the ear, and hold the ear away from the head with your comb to avoid any possibility of cutting it. Lkyette, to choose — Present- day baby clothes arc within every woman’s power to make, and the mother who buys her layette ready made not only misses a great pleasure but incurs un- necessary expense. Remember when choosing the matcnals that the three great essentials are that the clothes should be non- constricting, porous and light and warm Cotton or thick close- woven matcnals give weight without warmth 4 iong-slccved vests of silk and v/ool nuxturc ' 3 petticoats of light-weight flannel or flannel mixture. - 3 froclrs of crepe flannel, delaine, nun’s vcilmg, cash- mere or wmcey 3 knitted or woven coatees made of wool. 3 pairs of ■vVoollen bootees. 1 large woollen shawl. 2 small woollen shawls. 6 bibs of pique, linen dr towelling 4 dozen turkish towelling* napkins, or 2 dozen of thwe and 2 dozen soft napkhis made of butter mushn 6 handkerchiefs. ' " I crepe bandage, 3 1 to 4 inches in width j Manners. — As good' manners Don’t choose too long clothes are largely a means of expressing Baby cannot use his limbs and consideration for other people, it^ kick as nature meant him to do if he is hampered by the v/eight of >ards of material or packed up 111 c a parcel in a flannel wrapper Here is a list of the minimum number of clothes w’lth which each baby can start life, and w hich should be ready by the end of lhc'rc\'enth month Suggestions for the materials arc gi%'cn, and ■sou tan get patterns from the I' lolhcrcraft Training Society at Gro'.aw ell House, Highgate. The IS best to begin training children by encouraging them to be un- selfish Children are naturally little egoists, so this is not an easy ' task, but they arc also extremely imitative. Most of them arc only too ready to do anything which makes them feel more grown-up — “ like Daddy does ” or “ like Mummy docs.” A small boy who secs his father always open the door for ^a lady, 'fetch her a chair, raise his hat when he LAYETTE, TO CH'O O ^ E— N URS E R Y 127 meets her in the street and so on will soon be doing the same for 'his mother and sisters 1 Encourage the children to notice at meal times if any one needs something passed to them See that they give up their chair to an older person if there is not another available A little well-deserved praise does' no harm to small children. Make it clear at all times, how- . ever, that you expect the best from them, and show disappoint- ment rathet than anger if you do not get it ' ’ r^apkins, to fold. — Tiy folding your baby’s napkin straight across instead of from corner to corner Put one end under baby, draw the other end between the legs and pin at both sides For a girl allow a thickness at the back; for la , boy a thickness in the front. ' JThis method is neat and, prevents soreness and soiling of clothes Nursing, child. — See home DOCTORING. Nursery. — ^If you can, 'choose a room facing south for a nursery. A window IS not sufficient venti- ’ Jation, an^ if there is not an open 'fireplace you "should ha^e a ventilator commumcating with ' the passage Don’t keep the room too hot A gas or electnc fire is best so that you can put it on and off when required Have a hght washable paper or dis- temper on tlie walls and a dado of coloured animals instead of framed pictures, which collect the dust Avoid hangmgs as far as possible,' and choose curtains of American doth ‘ Cork Imo is the most^hygicmc floor covering. 30 The Night Nursery, showing how to arrange the cot and mother's or nurse’s bed to avoid draughts, while ensuring the maxi- • , mum amount of fresh air. j Here is a list of equipment required for your nursery — High fire guard, with rail out- side for 'warmmg baby’s clothes A gas ring , I Bath on stand. JTowc^, face-cloths, sponges. Baby’s basket , . ' 2 enamel pails with tight hds’. Bath thermometer. Small enamd or china cham- ' ber, preferably with lid Steady, unpolished table High cupboard for medicines. Low chair without arms Small chair for baby. Kicking pen Cot ' Screen. ^ , I X28 THC FAMILY Perambulator, to choose — When choosing a perambulator, the followng points should be borne in mind Don’tselect a very deep peram- bulator, as tins shuts out the light and air from the baby. If, how- ever, you already have a very deep one put a mattress at the bottom for a young baby When buying a pram see that it is well sprung, with ball beanngs, that it has a -well-ventilated hood and is long enough for a child to he m up to the age of a years You should not use a go-cart until the child is capable of sitting up'”all the tune he is likely to be out In any case there must be a foot-rest and a good support for the back. Pets for Children. — Some parents object to their children keeping pets on the grounds that they are dangerous and un- healthy. Others protest against the extra work entailed The answer to the second objection is thatyou should not allow children to keep animals unless you can be certain they will look ^ter ^em. Most children are fond of animals, but there are, un- fortunately, some who merely want to indulge the desire to possess and control somethmg that is alive — ^a reason not entirely unknown among grown- up owners of animals • Children of this type may neglect their pets and should promptly be deprived of them A real love of animals is the only excuse for keeping them. Once the child has been thoroughly instructed how to care for them, he must be made solely responsible, even though his parents are keeping an un- obtrusive eye on the proceedmgs. As regards the other objection, in most cases the remedy lies in keeping the animal’s quarters perfectly dean and the animaL Itself in good condition It is, - however, very imwisc to have a cat in the house where there is a baby or very young child, for cats have been, known to he on a baby’s face and suffocate it. Another danger is that of swallowmg a cat’s hair, which may have serious results Kever allow children to kiss an animal, put It up to their faces, or let it lick them Goldfish, newts, tadpoles and silkworms arc some of the least troublesome pets, and most chil- dren find them interesting Guinea-pigs, rabbits and' mice are always popular. If a small space' in the garden is available why not let children keep a few chickens^ Kept under proper conditions pets can help a lot to develop a child’s character — givmg a sense of responsibility and en-‘ couraging kindness and affection Parents who refuse to allow their children to keep pets merely to save themselves trouble are selfishly dcpnvmg them of one of the greatest pleasures of child- hood Pregnancy, signs of — No single sign is enough by itself to indicate pregnancy, but taken together vanous signs are a sure guide. The signs, in the order in which they appear, are as follows; rER AMBULATOR— PREGNANCY 129 ' 1 month — Cessation of monthly periods, morning sickness, , tenderness of the breasts 2 months — ^Frequent passing ' of water, tendency to con- ' stipation 5 months — Enlargement - of ' the abdomen and breasts, with slight secretion in the latter 4~5 months — Quickemng (movements of diiid can be felt) months — Darkening of areola round mpples, pcr- haps also m pat^es on the ■' face around the eyes Precautions during pregnancy. An expectant mother can con- tinue to lead her ordinary life in most ways provided she takes a little extra care over diet, rest and exercise You can safely play tennis and dance to between the third and sixth months if no discomfort results, or unless you have reason to fear miscarriage Don’t start any form of sport or exercise that is new to you at this tune, however Walking IS the ideal exercise. You must be guided largely by your own reactions as to how much you do However much . exercise you get from doing household tasks, never miss a daily "^valk You particularly, need the fresh air and to “ get ' out of yourself ” at Ais time Take a midday rest of at least half an hour, out of doors if the weather is suitable, or by an open wmdow otherwise Do werything you can to ensure that you keep in perfect health — both for youi sake and the baby’s Pay a visit to the dentist, if you have any deca'j cd teeth they must be attended to now You should, of course, go to your doctor as soon as you know you are expecting a child Once he has examined you and pro- noimccd everything satisfactory you need not visit him again until the seventh month, provided there arc no unusual symptoms By this time tlie enlargement wall have become cumbersome and stooping difficult Don’t stoop or reaqh more than you can help and avoid lifting anything heavy. You can continue to eat the ordmary food to’ which you arc , .accustomed, always including vegetables, fresh fruit, eggs, and 'plenty of water. Quality is more important than quantity An extra pmt of milk a day — ^with a ^ beaten-up egg in it if you like tins — IS a useful addition to ordmary diet, but should not take the place of any other foo'd The indigestion and flatulence so frequently suffered by ex- pectant mothers are often due to a misguided effort to “ eat for two ” This may result merely in mcrcasing ' your own weight without having any good effect on the baby The normal weight of a mother should be increased by barely a stone at the end of pregnancy. It- is important to drink extra water — ^from two to three pints a day — as this helps to reduce con- stipation and get any poisons out of the system ' THE EAMILY 130 Psychology of Children. — Children of the same family often j vary very much in temperament They cannot be treated all alike In any ease each child is bound to have a different environment from the others; the eldest child has a different environment from the second or third or youngest. The first child is apt to be spoilt, and he finds it difficult to adjust himself when the second ami'cs on the scene 1 Parents wjth psychological knowledge and tact will take care not to let iiim feel pushed into the back- ground (Encourage him to help you with the new baby who is going 10 be his playmate presently 7 he ^ild whose place in the family is between a new baby and an important big brother must not be allowed to feel neglected either. A sense of mfenonty is at the root of a great many family difficulties When children become “ diffi- cult ” and show undesirable ' traits, such as temper, greediness and so on, you must first make sure that neglected health is not the cause Are they having good, nourislung meals at regular tunes —neither ovtr-cating nor under- eating, nor eating m a hurried, restless , atmosphere^ Arc they ^ gcltmg sufficient sleqi — fresh air — 5'crrisc'^ Is their clothing suitable in every way’ Arc thar teeth in perfect order’ Are they suffering from eyestrain or atry other phwical disorder’ Any of these thm;,'? may cause a child 1 perfectly healthy child becomes unmanage- able, you must look for some psychological reason and try to remove it ' ‘ Remember that with many charactenstics it is not so much their absence or presence which is important but the degree in which they appear and the uses to which they arc put Pugnacity, for instance, is a trait which every one needs to some extent in order to make a success of life — ^to over- come the obstacles he is bound to meet If the trait is exaggerated or misdirected the child wdl become an unpleasantly aggres- sive person, always wanting his own way and ready to ndc rough- shod over every one else m order to get It » Beware of trying altogether to eradicate such charactenstics as obstinacy, recklessness, cunosity, egoism and so on Tempered with reason, such awkward or disagreeable tendencies become perseverance, courage, eagerness to learn and self-confidence — qualities essential to successful and happy hvlng. Disobedience. — When a' parent complains that a child will not do anything he’s told it IS more often than not the parent’s fault If you want to secure obedience from your children never make any un- necessary rules, and always give a good reason for any rules you do^ make It ig an insult to a child’s intelligence to expect im- phclt obedience to orders for' which bd docs not "understand the reason Try to secure hisf co- operation instead of antagomsmg him by a dictatorial attitude. PSYCHOLOGY OF CIIILDRIIN 131 ‘ Laziness — Children are very seldom lazy without some strong , reeison ' Unless' tlicy are suffenng from' any form of ill-health, ' eneigy is natural to them If you notice that a child is listless, try to make life as ' mieresttng as possible 'for him This doesn’t mean giving him expensive plea- sures, but getting him to do things Tor the sheer joy of doing them To surround him with a busy cheerftil atmosphere and make him fed he has an 'im- portant part in it will often cure the trouble , Never laugh at or scold a child for makmg mistakes m any job you give huh to do Point out where he is gomg wrong and encourage him, or he may give up trying altogetlier and acqmre , an undeserved reputation for bemg lazy. J£ you receive com- ^ plamts of lazmess from his school, have a talk with the Principal, and try to find out the cause Sympathy and encouragement are absolutely essential to bring ^Jut the best in a sensitive child. inferiority troubles. — ^It is not always easy to recognise that a child IS suffering from a sense of inferiority, because it explresses Itself m so mafnv different ways One child will be timid and retiring for this reason, another will be aggressive to try to cover up the fcclmg, yet a third will get a reputation for excessive un- ^thfulncss — bragging andboast- ing and telhng the most far- fetched tales of his exploits and achievements to try to appear important. Jealousy, spitefiilness, ' contmual belittling of other children mav also be due to a sense of inferiority. ' What is causing the diild to feel infenoi? Perhaps he is con- stantly comparing htmsclf with some brother or sister or play- mate who is very dever at games, or lessons and whom he can ncvei hope to rival m this respect^ If so, encourage him to dcvcloji his own particular talent, and make him sec that it is not necessary or even desirable that every one should be brilliant at Jhe same tiling Is he suffenng from a sense of being neglected by his parents for some more favourite child^ Per- ^ haps he is bemg exccssivdy teased by an dder brother or sister? Perhaps he has overheard some unfavourable remark made by a grown-up about his backward- ness or 'personal appearance^ Whatever the cause, you should aim at givmg the child more self- confidence. 1 If he has no reason to feel infenor, make him see this If there is any real cause, help him to correct it. Make him realise that he himself can put an end to what IS causing his misery. Sometimes the reason for a sense, of inferiority is a physical peculianty, and m this case, of course, you must obtain the best medical ’treatment you can afford. ^ 1 Nervous children — Bad tena-' per, untruthfulness, mght terrors, mghtmares, nail-biting, thumb- ' sucking, stammenng, shyness and many other symptoms of this sort may be due to nervousness, as well as the more obvious ones ' *32 1 }JL ) ^MII.V of ft-ar of tiic flark, of antnn?*:, and of * bogcjs ” A nervous child nrrds all th«: love and sympathy you can rive him, and should never be iid»- culrd Let your love and cvm- pathy, hovcv'cr, be directed towards trying to find out v.hat IS the cause of his fear, rather than giving m to his vvliinis without cjuistion to save yourself tioublc. On no account must a child be made to feel that h.s fears make him interesting and important This is merely en- couraging them rather than trying to overcome them. If the child wakes up crying ard SCI earning m the night, see if you can lind out what he thinl.s about .bcfoic going to sleep, and try yoursi If to fill his mmd with pleasant, soothing ideas when you put him to bed '1 each him to regard darkness as something kindly and fricndlv' — a sort of curtain specially supplied to help one to go to sleep If you show signs of nerves, imtabihty andr indecision your- self this wall certainly react on the child. Avoid fussing and worrying— at least aloud. If in spite of all your care and patience, a child continues to show signs of nervousness, never neglect them The happiness of his whole life may depend on your seeking expert advice now Psycho-analysis, vvlnch uncovers the cause of the fear, examines ^hc light of day and so minimises it and removes it, is a form of treatment that is be- coming more and more widely used and successful Your doctor nnv' be .’ble to j elp yo’i to about nbt'unbtg or you ran * et V'ith the Invfitutr o! ( . ,i«tl ad Warwnk A.vcnt.e, I^^ndcn, Wo Sex Instruction.— Children begin to t'^k fjiiei!jor« tiboui ni.itti of '•ox i‘t .1 ft.'irly a|c — tptiit often b'twtcn (hre*- atid four. If a baby brother or *5bt^r arrives on the ‘'"tne they rj-c hound to w.^ut to I now vhere he earnc from, hov' he can.t and so on This cuno<’ity is perfctly natural in a child and you must never do am thing to make him frcl It IS unnatural or wrong Don’t evade lib questions or take refuge m awkv.ard silence If you do his cunosity will nicrclv become stronger and he will prob.ibly go to some unde- sirable person to gratify it. Answ rrall hts questions frankiv as he asks them, tell him the truth in language he can under- stand If lie is satisfied lie v^ill dismiss the matter from his mind very quickly. If you make a mystery of the matter, or if you suggest by your manner that it is something unpleasant, hts mind is far more likely’ to dwell on the subject, and he may develop an entirely wrong atutude towards It At the same lime, sex in- struction should not aiit.ripate the age at winch the child is likely to need it. Exccsstv'c knowledge may do as much harm in sumulating his curiosity and interest as refusal to answer any quesUons at all. As far as 1 SEX INSTRUCTION— TALKING 133 possible^ teadimg about sex should be an mdistmguishable part of the child’s general educa- tion His surroundings usually supply plenty of opportunities without arousing moibid curiosity If you are doubtful as to how to answer your child’s questions, buy one of the numerous booklets on the subject Remember that if you delay giving tlus instruc- tion to children up to the age of about ten or twelve, they will ‘ probably have qmle mistaken, and often fnghtening, ideas about sex put into their heads by school- mates who themselves have “picked up” information in bits and pieces. Often this comes as a severe shock to a child, but if _he has been properly instructed first by his parents he will be un- dismayed by these discussions, or will at least consult you as to their accuracy' The most important thing of all IS never to put up a barrier by lack of sympathy or/ by an air of disapproval against a child discussing matters of sex with you M^e him feel that you , are the proper person to whom to bnng all problems of this kind, and you will help him to a healthy outlook on the subject and a well-balanced personalty m which sex has a place no more and no less important than will make for his happiness. Sleep. — ^The number of hours of sleep a child requires depends not only on age but on the' season of the year, and individual characteristics The highly strung “nervy” child, for instance, re- quires more sleep than the placid child. For avciage purposes, however, the following table may be taken as a guide: — Age Hours of sleep I month ‘ 21 6 months 18 1 year 15 4 years 13 . 6 years 12 9 years - 1 1 A child of 8 should go to bed not later than eight o’clock, and for each succeeding year he can be allowed to stay up an extra quarter of an hour Do insist on a regular bed-time; habit is everything with a child, and if he unfailmgly goes to bed every mght at the same time he wiU regularly be able to go to sleep at that time, unless there are any disturbmg factors to prevent him Quahty of sleep as well as quantity is most important. See that the bedclothes are warm but not heavy, that there is sufficient fresh air in the room, which should be darkened dunng sleepmg hours, and that the child IS not kept awake by noise Don’t let children study right up to the time of gomg to bed,' and don’t allow them to eat a heavy meal at the last moment. Talking, of baby. — At a year old a baby should be able to say a few simple words,’ and by two he should be able to put to- gether little sentences of tiiree or four words There is no need to , be anxious if a baby is late m talkmg. Provided he is not silent rtir I A M I h y n4 ?nd ran mal l all Jjnda of ?otmd?, all K Sometimes a hab>, <«pccir!Iv one brought up ^.ith a not much older bi other or M^ttr, dr\<}of?; a language of his own bv ivhifh he makes lurnsrlf undrr.tocKl This may pcis'sl ahno.t till school age unless lus irnitaiive laruUv IS stronglv dec eloped It js often mcrcK a form of and lie can be laugl’(d out ol it as he groc s oldi r Don’t tn- couiagc this habit by talking 7 ot which haby^s teeth arrive. At 0 months old the two front teeth ^ lower jaw may be expected All twenty should have arrived by the end of the second yeatm “kahy linr'tm'v ’’ to the child in the fit St pk''*e- Teeth, ore of, —Mo i rh/cirea are born ccuhout ft'th, hot OffnuoniJK i}k> h ce rnc or (wo from the *.ety heitnoh’Jg. ] fry iJ and '/fio.v which of the fuill ic‘"th and yenn o.cnl terth cinci at c*‘rioiis rt-" The r<>llov' uj" table shoe * Uienuml>cr of i< ' Ui to rt at c inooj stag*-, of the cir’d’t qroAi.hi— -nil. TtiT't t) niar.dis J2 7 t» .( t> ** lo „ a Si I'Jt j. 12 >» l-i „ 5 b S‘ ’ can CO ft rtsrtt 6 }ca*s 4 trClh / »> r, it « » IC r 99 0 „ Jb y> lo „ so i;-ie vears I'l if S{5 ft 3= if The last four arc the wirdom teeth. I A child’s teeth can be kept health} in the foMowmg wa\-s:— 1. Gicc hard food as soon as the teeth arrive A baby can have a hard crust to chewj or a “drumstick” if some one is watclung Inm After the age of a year a small piece of raiv apple can be given A child should always have a supply of hard food to keep the gums firm. ‘ -TEETH. CARE OF— VENTILATION 135 - a R^ove all traces of ' food 'every night witlr a soft tooth- brush After the age of ’tivo a * little camphorated chalk as a powder can be used* See that the child brushes his teefh up and down as well as from side to side As soon as the bristles of, the brush get loose buy a^ new one} not only is a brush with loose bristles mefficient but some of the bnstles may be swallowed and do serious harm. 3. Give children plenty of vitamm A in their diet — that is milk, eggs and' green vegetables every day when possible, and ^cod-hver oil in the winter. Avoid excess of sugar and starchy foods, ‘ which clmg roimd the mouth ' and are apt to start decay Toys, to choose. — ^Toys for a ' baby' under two years should be ‘simple, easily washed and un- ^ ' likely to splinter. A ball, woolly ' animals, bneks and a large Set of ' ninepins are quite sufficjient tP keep him happy and con- tented Clockwork toys are not smtable. A string attached to a toy motor so that small hands < can pull It along the nujrsery ' floor gives far more pleasure i j than the costly mechanism by ■ ^ ' which It moves of itself. A child from two to five * should 'have toys chosen with I - the object of> developing some . ‘ faculty such as clearness, of vision or deftness of fingers The , simple kinds of teaching toys^ ’ designed on the Montesson' method are within the reach of every mother,, many can be made at home. As the child grows older he II ' ' ‘ 32 The Pemanent Teeth. From Q years on. the permanent teeth are growing The first to appear are four molars, two m the upper and two tn-the loiJoer jaw. The four back teeth — the wisdom teeth — come' last, between the age of ' ' seventeen and twenty-five. can have toys which will help to teach him his alphabet and addition and subtraction, such as large bricks. Don’t let small children sew or thread beads; It IS bad for their eyes Venti lation . — ^The • tendency < of the modern builder of the small house to provide a larger number of smaller rooms does not help to solve the problem of avoiding stufiiness ‘ There are, however, various devices for supplementing natural venblation, sucA as bor- ' ' ‘ K 136 THE E'AMILY Toy for sense training Counting toy J'S, «wio. aiAicJ hdp Ihem u, kwm to count and to dtstmgmA shapS. ing holes in the upper part of the bottom window-sash, or fitting a board under the lower sash This sash is thus pushed upwards and a space is left between the two sashes You ^n also have perforated panes of glass Ifyou are lucl^ enough to have a room with wmdows on ^posite sides^ try to use it as living-room where you sit most often If for any reason your chimney outlet is blocked srt ^ grating up for I? ca? easily hue can become used to a stufiV atmosphere. Very often it is on coming into a room firom the f^h air that you notice the lack of ventilation Sooner or later^, however, a feehng of sleepmess and lassitude, with ^ssibly a bMdache, is experienced by those who have been sitting m a stuffy atmosphere for some time, although they may be unaware of its cause Always sleep with your windows ‘Open and make sure that the dbildren CIO the same Walking, of baby. — Some chil- _ ^en stand and walk much earher an ofo^, but by ^teen months most children should be able to m unsteady step's un- aided. Never try to- teach a WALKING— WEI’GHT 137 child to walk, espeaally if ’he is overweight, as soon /as his legs are really strong enough to bear ^ /him he will try to walk of his - own accord Until then he should be allowed to crawl at his own sweet will A small baby’s legs are natur- 'ally bowed, but should have straightened by the end of the third year. If they have not done so, consult your doctor. / Weaning. — The change from breast feedmg to artificial feed- -mg of baby should not, fexcept in special circumstances, be made before the mnth month. If by any unfortunate chance you have to begm 'weamng earlier, you must make ,/the process as long as possible. Never Change suddenly from breast feedmg to artifiaal' feed* mg , Begm weaning when he is nine months old, and take five weeks over it, waitmg a week ^tween introducmg each new artifidal feed If the breast milk diminishes you can allow as little as three days between givmg "the new feeds The reappearance of menstruation is no reason for weaning; if there is a second pregnancy, however, allow three ^ days between the artificial feeds so as to complete weaning in three weeks Start by giving baby his artificial feed, with a cup and spoon, instead of the midday breast feed It is best to give water with a cup and spoon from the earliest days, so tl^at there ivill be no difficulty when the tune for weamng comes. I * I Baby is almost sure to be a little difficult during the first week of weanmg You will need all your patience and persever- - ance, but you must be firm Even if baby defimtely refuses the artificial food for two or three, ^ days, you must not give the breast milk instead Postpone- ment of weamng won’t help matters If baby is Still protestingduring the second week, give the two ■ artifiaal feeds successively, one at 2 p m atnd one at 6 p m You probably find that he is sufficiently hungry at the second feedmg-time to give in"^ gracefully. By ,the end of the second week the breast milk will most likely have dimmished, ' owmg to the lack of 'regular' stimulation, and baby takes a httle less each tune, so will give no trouble over artificial feeds ' I| is quite a goo’d plan to con- tinue the 10 pm. breast’ feed \ until baby is a year old, instead of substituting a cup and spoon feed at this hour As the mother’s milk gradually disappears, baby- ceases to look for a feed at this tune Sometimes "there is some dis-' comfort durmg weaning In this case^bind the breasts up firmly, reduce the amoimt of liquid you are takmg, and take small doses of Epsom salts for a few days after weaning to stop the secre- tion of milk Weight. — ^The average weight of a baby at birth is 7^ lb — 3 . trifle more for a boy, a httle less for a girl A baby usually loses about half a pound durmg the ! £38 THE F first week The following table sho^\s ttic approximate weights for a child from birth to five Age Weig}it At birth 7i lb. lO days lb. 3 weeks 7 lb 2 months ll lb. 3 months fJlb 4 months lo^ lb 5 months lb 6 months 13 j lb. 7 months '15 lb. 8 months 16 lb.. 9 months 18 lb I year 21 lb- 2 years 30 lb. 3 years 34 lb 4 years 38 lb 5 years 40-43 lb After the first year, weight is not of so much importance If the child IS active and well- devdoped, his limbs firm and his complexion dear, then, even if his weight is a little below the normal, you need have no fears for his wdl-bemg. He need only ■ MILY be weighed once a month noiv. hnd the gam will be considerably slo''%er than' it was during the first year- The average babj doubles his birth iveight at sv months, trebles it m a year, and should gam six to eight pounds during the second year. A slow, , steady increase is better than erratic gams Children of school age some- times lose weight if Siey arc ■womed over their work, or if ■ they have a long journey to school or an insuificicnt midday meal because it is too far to come home If a child is not getting enough, sleep for any reason, this W’llI also cause him to lose weight A cod-liver oil emulsion will' help matters, but you must do everything you can to ensure that the child does obtain suflSdent sleep and a good healthy diet. If you cannot discover any cause for the loss in weight, consult a doctor. It may be the first symptom of a inore senous dis- order which ■jou can prevent by takmg it m time. f \ ; / diet, 'HEALTH A'ND:,', ! ' ' - 1 JS your problem how to look as smarts as well-groomed and attractive how that you have a sixteen-hour working day for seven days a week, as you did when you finished at 6 pm , and evenings and week-ends were your own ^ Because that is the puzzle that vexes the minds of the large •majority of house- wives who are determined that cooking, cleaning, shgppmg, mending and looking after children shall not entail the sacrifice of shining hair, well-kept nails, a youthful figure and an irreproachable complexion But how to fit it all in — that is the problem ’ > < ‘ Well, to begin with, iome of your treatment need take no extra time at all It is 'part of the daily routine to cook meals, so why not include tjie health- giving, beautifying foods and drinks'' amongst them while you are about it ^ A hedthy diet is one of the corner-stones of beauty, as this section explains Here too, you will discover how to deal with all the other aspects of beauty treatment, and you can make up a complete routine to suit your own reqmrenients' for the care of face, figure, hair and hands. r I No elaborate treatments are 'suggested The hints given are for simple rhethods that every housewife can employ i bearing in mind that her time for such things is, very limited If you follow the suggestions offered here you will discover that it is possible for even the busiest housewife and mother, whether she is young or middle aged, to look her^ b^t all day and every day. Abdomen, control of — ^The abdomen, ,whicli contains the stomach, mtestmes and other digestive organs, is bounded m front by the abdommal muscles, which requ'ire 'regular and efliicient exercise m order to keep the body healthy and shapely. ^ The folloivmg exercises are calculated fo prevent undue and unsightly deposition of fat in the ihbdomen, and to stimulate the organs to normal and healthy activity ' I. Lying' on your back, ^yitli the palms of both hands on the floor under the smkll of the back,' raise ifirst the head, then the shoulders, and the legs, which should be kept stiff Raise only very slightly until the exercise becomes easier, when the move- ment can be exaggerated as much as possible Lower feet and head together, without jerk- ing and witliout bending the knees, then draw in the abdomen as far as possible Repeat only a few times at first, and always ■ stop before you are tired.' 2 Again lying on your back, with hands stretched down flat on the floor, and knees bent up ,139 ' ✓ 140 DIET, HEALTH AND BEAT! TV - ! . Lie flat on floor with hands under- neath the back 2 Raise head slightly I Lie flat, with knees bent up 2 , Raise hips a few inches 3 . Swing hips froni side to side , floor near the body and a little ana,-f »UI, tunij so that the wlwle^ah^* ^ S'c?' th?° ^“^P“o SS wMedou.gth^“S,”^= object is to give movement to a tne organs ivithin In addition to these excrcisi indry®^i°°? to retrac abdominal muscle ocS« t whenever 1 ^ during the day- ‘fle sitting or stanchn^ them wly ^o rotati > ABD.OME^T- Acne« — Acne is an eruption of the skin, usually on the face, ' chest arid back, caused by germs invading the hair folhcles It is often the result of untreated ^ hlackheads The eruption is m the form of pimples containmg pus and willi surroundmg in- flammation, and It may be very extensive Treatment. — ^This should be mainly local If your skm is greasy, wash thoroughly at least ' three times a day, and dry with j a rough towel to cause friction If you react well to the cold, take a cold bath every mormng , and rub briskly with a rough towel Sometimes artificial sun- light treatment is prescnbed by a doctor Consult your doctor if the condition persists, for im- treated acne often pits and scars the face. , Ankles, care of. — Weak ankles are not only a great drawback to ' active pursuits such as dancmg , and games, but they offer a constant menace of sprain or more serious injury, even to a person of sedentary habits ^ I Choice of Shoes. — To prevent the ankles from turning over, or ^ from forming a habit of wobbling from side to side, choose for , walking a well-built shoe with stout heel — certainly no higher 'than a Cuban A court shoe does not give sufficient support Be sure that the shoes fit well, if they are too tight your airides will swdl, if loose, a twisted 'ankle Will be the penalty If your ankles are really weak, a shoe fitted "with a low heel with -AN.KLES ' ' 141 r heel extension on the inner side IS the best (Choice ' Fat Ankles. — Apart from exer- cises to tone up 'the muscles -of the ^ leg arid ankle, massage is' the only possible remedy for dis- proportionately fat ankles This should be done with both handsj startihg behind the ankle jomt and always working upwards, pressing the fingers and thumb firmly mto the flesh It is easier to do this 'if you use a massage • lotion or talcum powder It is also a good practice to stand or walk on tiptoe for a mmute or two at 'odd times, stretchmg all the muscles up as far as possible Weak Ankles. — Weak or tired ankles are common amongpeople who have to stand for long- periods To relieve, massage feet and ankles thoroughly at mght, and persevere in the followmg exercises which are designed to strengthen the ankle joint. Practise them night and morn- 11^, with bare feel , I. Sit on a table and stretch out the legs with knees quite stiff First point the toes to the floor, tlien stretch the heels with toes turned up as far as they will go Repeat several times This_ should be a slow movement,' exerting as niuch pull as possible. 2 Sitting on the floor with legs stretched out in front, cross one leg ^over the other and circle the aiile SIX times each way Then cross over the other leg and repeat the circles with the other ankle The exercises I have advised to improve the knees and to remedy flat feet^ will also, at the * Seo HOME DOCTOWNO ' I same time, liclp to strcngUien ankle joints arms, all that js ncrcssarj' to keep them smooth js to rub them daily with soap and t\ater, dry with plenty of fncuon, and apoly a good cold cream at nii/hu specially to the elbous ?nd backs of the arms If j,ot oil or lotion sold for the purpose before facing the hot sun ^ To Reduce -If jour arms arc S ^ ''^"cisc hi* rf S attention should be paid to )our dict^ as t\cll Massage can be done Min e |yjng in bed, with the muscles of arm completely idajcd and work upwards all the time then the upper arm The move mmts should be firm sqSn? notpmchmg, betu-cen iSc wS lie palm of the hand. ® performed m tlie be dew ■SesSdS'’d.t*~4 'Sf'4o^'''=“-'=''ead“RepS “mes, ,then sSodTSf wirds '“dy down- .To Fatten —The to make" ^"mom ■ ^ ™onT. M aeonea. normal In a^Udon, nVcKm inot'cmen;- — cloa-.n. fon».m}5, up OUT and bad — .irr verj' good. food to your arrn.s b«forr; gom- o bed they ^M‘il fill out, but the treatment muit fo; regular. SI.JS rooD rojt rinv uvay L'lnohiic I Q2. Soft \\ hi'tc P.ar.ifitsn i \ or. Poudtrrd Cnastiic ^ Soap „ jp. Rose ^V^atcr ^ fluid vz. nrtJif '^'aicr diould be add^ after the other ingredients fogethef” Back,< — See MUM. arc com- on the foce, chest and neck of the adolescent They aS rtf ^ skm and consequent blocfo'ng of tlic Schf wfoch lie under die skin S The steam, bmiinn^ done o\cr a jug of over *■ Placed freoupnf a SiH and bnSfo *^P^'c soap, then .rub Will hri ^ ^ fOUgh towel, you of the cSadtC ?“ “ Imuf j”^’"~Tius embarrassing St on 'f 1° ^ con!- Whcnfrrf ^ blood vessels t £&J5SS£ PracUsedeepbr^thmU^eM^^ ^ See also aoke ■ 143 ., . ARMS— BjR-EASTS, control' of regularly, the tendency, to blush ■will gradually lessen / Body Odour.— This condition can only be, kept at bay’ by very frequent washing and a daily .bath Add a little toilet viiie'gar , to ' the washing water, dry thoroughly, then use one of the following talcum powders — ' TALCUM POWDERS ' I I I part Powdered Starch ' 1 part Boracic Powder 1 part Bicarbonate of Soda II 3 parts Powdered Starch I' part Powdered Zinc * } It is also a help, where under- ^arm perspiration is concerned, to "use a razor regularly ai well as a deodorant ' Breasts, control of . — K good deal' of consideration should always be given to the choice of a brassi6re,'for there are one or ■two essential features whatever your type of figure, and these may be found m the cheapest tnodel' or I be lackmg in an expensive one I. The brassifere must support ■flie bust from below, » especially if the bust IS mc^ined to sag 2 It must on no account con-’ stnet or exert any downward pressure on the breasts.' 3 It should be of some matenal -which -mil admit air' to ■the skm such as lace and net, broderie anglaise or Imen. "With a full bust, a brassiere should always be worn for sport and exercising, and theshouldeisi', should be held well back habitii- , ally, to prevent droopmg . and ^ < sagging ' The chdst, ' however, , should not be thro-vm forward and rigidly held, in mihtary fashion, since this only develops- the muscles and adds to the wfeight Once the shoulders are i ' in position, the breast muscles , should be relaxed and the breasts allowed to hang normally ^ Under-developed Breasts — A great corrective for under- ‘ ‘ developed as well as for sagging, bteasts, is to maintain an erect carnage" at hll times Throw the shoulders'^ well back when sitting, ‘ standing, or walking, and never fall mto the habit of flopping.' Exercises - Deep-breathing exercises should be performed regularly at least once a day, in the open air or by an open window'' They can be accom- , panied or followed by slow “wmdmiH” movements of the ' arms — swinging them forwards, * up, over and down, pressing the shoulders well back as the arms go .up' and oVer ' , , Swimming is a very good sport for developing the bust an(i , shoulders, and an exercise con-' sisting purely of tlie breast-stroke has marked effect if 'performed ‘ daily It can be done 'either standing ot; for a more vi'gbrous person, lying flat on a table,' ' face downwards, 'with the arms and trunk- projectmg as far as possible over the edge This exercise should be commenced gradually and not persisted in to the point of fatigue Rowing and scullmg are also very bene- 144 DIET, HEALTH AND BEAUTY ficial if long, slow strokes are /taken Massage — ^The breasts can be massaged every night with a greasy skin food such as that advised for thin arms, but be sure to adopt a very gentle circular movement Breath, unpleasant — As this is sometimes caused by bad teeth, a visit should be paid to' the dentist Bad breath may also be due to stomach disorders, such as constipation and acidity. If acidity is the cause, correct with small doses of an alkali such as milk of magnesia or bicar- bonate of soda, and add more fruit and vegetables to the diet A course of health salts taken on waking IS also beneficial to a disordered stomach. Avoid eating strong-smelhng foods such as omons, garlic and pickles Pastilles for scentmg the breath will not cure an im- pleasant breath It is better to nnse the mouth with a wash such as diluted peroxide of hydrogen, eau-de-Cologne and water, or with half a tumbler of water contaimng a small tea- spoonful of concentrated solution ofchlonde of soda. A spng of ' parsley eaten after omons or garlic, or after drinking beer or glints, helps to purify the breath ^ nions .-^These nialformations of the joint of the big toe are e^cntially a result of ill-fitting shoes, and usuaUy ongmate in childhood. Unless the bunion has reached a stage where the ^int is immobile (and can only be corrected by an operation), relief can be obtained. Choose 'shoes straight on the inside, to allow the big toe to lie in the natural position, for the bumon has been ^caused by the big toe being deflected to- wards the other toes There arc various appliances to bnng the toe back to normal One type, made entirely of elastic fabnc, is qmte successful and free from discomfort. A rubber pad placed between the big toe and the next one is not to be recommended, for Its effect is merely to push the smaller toes out of position Change of Life. — ^The change of life, or climacteric, usually occurs in women between the’ ages of 40 and 50, and denotes the period at which the sexual glands are undergoing a change from activity to passivity. Men- struation ceases, after a varying degree of irregularity, and the ovaries cease to discharge into the circulation a secretion which, had ve^ wide influences upon the individual and her develop- ment The loss of this powerful factor produces a great disturbance m her life, the severity of which vanes enormously in different women It is of the greatest benefit for her to have activities and interests which will give plenty of scope for her mind and body after the climactenc has been reached, otherwise her life IS apt to seem suddenly empty and objectless T^d^^ency \ to Stoutness. — This is a period at which a par- ticular variety oH obesity over- takes many women, so take plenty of exercise and 'pay atten- BREATH, UNPLEAS'A^NT— CHIN, DOUBLE 145 tion to your die^ in t>rder to pre- vent undue stoutness'^ A slight addition to the -weight, however, may sometimes be, an advantage to the appearance, as middle- aged women are apt to become " “scraggy” when thin Avoid constipation, as the degenerated sexual organs are liable to disease if the blood stream is unhealthy Exercise, — If moderate exer- cise as kept up during the years prfecedmg this penod, the whole muscular system will be in such ' a condition of tone and firmness that irregularities and disturb- ances will be less likely to arise Walkmg should on no account be neglected, and golf is a very suitable game The following exercises are very good for daily use* — I. Before rising — With arms -at the sides, stretch upwards from toes to shoulders, bending the N spine backwards Relax. Stretch the arms wide outwards Relax Place the arms above the head and stretch upwards Re- lax -With arms at the sides, stretch downwards 2 After rising — Stand facing the back of a chair and hold it firmly with your right hand 'Bnng the left knee up jto the level of the abdomen, then straighten the leg out in front of ' the body, turning up the toes ' Now bring the leg outwards and round to the back of the body, still keeping it stiff and straight Press the hand hard down on the chair-back, throwing the head and shoulders well back, and contracUng the muscles of the ‘ See ■WEIGHT, TO BBDTJCE back and buttocks^while the leg is still fully ' extended Relax Repeat 4 timfes with yeach leg ' This exercise bnngs' all ‘the muscles of the body into play. Chilblains, prevention ' of. — With chilblains the saying that “prevention is better than cure” holds very true, because pre- vention IS as 'a rule not impos- sible Replace tight gloves, tight shoes, and stockings too thin for ' protection, by warm, well-fitting ones Wear wool socks over silk stockings out of doors, and take as much exercise as possible to improve the circulation If vitality IS low and there is a calcium deficiency, plan a diet nch m fruit, vegetables and dairy products A course of lactate of calcium, taken three times a day, is a good preventative ifstarted some weeks ‘ before cold weather is expected Ultra-violet ray treatment is beneficial /for bad cases > ' Treatment. — ^Paint the chil- blains with collodion, which lessens the irritation /and pre- vents cracking, or rub frequently with ointment. OINTMENT FOR. CHILBLAINS Chlorate of calcium 3 drachins. ' Pure Vaseline 3 oz Never warm your hands' or feet at the fire, and replace your hot-water bottle with warm bed- socks Chin, double. — Massage and^ pattmg are the best methods of getting nd of fat beneath -the chin, but if the muscles are sagging as well special exercises shorfd ho performed every day. ■ '^““8= -Ure pSty of 'vilh dichrad h“ldbS-® taf’ etroke flret dmvn™.* ti|SS 'ourv.aritava.dathTim'*:^^ ^P’y^” stringent lotion sudh Exercises.— The foil,, • neck very much. " ■fcnv^S fc^'a???' r” draw It back ifl ®"d straight ^ the neck bendwurhMrf^T f forwards till your ckest. ^ ^ touches leATv, >our neck and, hcad”E»^?'^^ > ur head bach%ards Reverae Xr’^^Sr- “ ‘^= leifin J! back, verysloxvW^^'' drop open; dose force against niusclcs Repeat tJicse Cleanliness, rules for.— To “PeS" bSe milf^'‘'”'’>'> oulhlv n^t?f dior. f Rn«ih morning. 4 Brush your teeth and gums M9 \ ‘ > ! < ^CLEANL.INES'S-^CORNS - at least' twice a day — ^prrferably ' ;^ter every meal 5 Sliampoo youi; hair' every . /Week or fortmght . Baths . — A warm bath is more cleansmg and more soothing than a ^cold bath 3oap and warm water remove the accnm- ' filiations which otherwise would ' clog the pores of the skin and mterfere With its healthy activity, t ^ A cold bath tones up the bo'dy by contracting the blood vessels of the skin, and at the same time -producing a strong nervous shock which acts as a stimulant If a ' 1 glowing reaction does. not set in quickly, and if there is any blue- ness or shivenng, tepid baths should be substituted ioi cold. V ' i' , BATH TEMPERATURfiS Cold ' 33»-65‘> F.' Cool 65°-75° F. ' ' Temperate 75°-85° F. Tepid 85°-92° F. Warm 92'’-98° F. , ^ ^ Hot 98 °-ii2'’F. The Soap to Use. — Soaps coq- taming too much alkali (which enables the fat to mix with the water) and those containing coco-nut oil, are very irritating ' ‘ to the skm. Super-fatted soaps are the best for toilet purposes Olive oil soaps, and really good , transparent soaps are also non- imtating. ' Routine for- the ' Face . — At ' night —Apply a thick layer of ^ good cleansing /cream, smoothii^ it gently mto the s kin from the centre of the face outwards, paymg particular attention to the sides of the uose. Leave on for i A ' - , 1 ’ 5 minutes, tlicn wipe ol make paper tissues. Wash thoijj dark with warm (not very 'hot) Slack and good soap, using a 'Turkish cloth Rinse well witli’ ‘ clean warm water so tliat no ' trace of soap remains, then wifh t cold Dry , thoroughly, then ' massage with cream In the morning. — Wash With warm water, and do not use soap unless cream has been left on overnight Dash the face well , with cold water. Dry thoroughly ' ' before applying a day cream and' . powder Water for the Face. — Ram water is best for the face, but if It IS not obtainable, a little borax can be added to hard water, or an oatmeal bag can be squeezed mto it Water from a rubber hot-water bottle is softer than tap water , , , ' Complexion. — See skin. Corns. — Found on the toes and sometimes on the ball of the foot, corns are caused by the friction i ' or pressure of badly fitting shoes ' The outer skin thickens and hardens, and part of it forces its ' way into the soft tissues of the ' foot to form a “root ” ^ Treatment —Pin essential part of treatment's to obtain shoes - that exert no undue pressure. If you , wish to remove the com ■ « yourself, instead of going to a chiropodist, first pare it with' a sharp knife or a pne-edged razor blade,' in a safety holder — ’ stenhsed by dipping it into tincture of iodine Then soak the feet m hot -v^ater for about i , 15 mmutes Next, try to remove the root. If this is too deep-seated < , 1)11 '1. ni:Ai.Tn and beauty u < tire ’ rontaming sali- f I" rid si.o'.ld be applied ^ ,n 7 at'd evening for 4 or 5 > ^ ^ die root vill come *6 / t'niilv. £ef: Corn:. — ^These have no uv^L fil'd f,rO’v beivvren Uictora Tii^v are ctneralK verv painful rrd are due 10 constitutional (1 "tufMnai more than to any otii'”' <.ni 5 '‘ Consult a physician jf trev .’fr -'"verf. ,,r persistent To ,(’"•> '• th'' adf rted toes more t''"!!.'}' ihlf place between them lin-'ll |>?ds of anirnil wool {sold m ifrltt*. hv 3 rlnmistj. 'Fins »erv ‘oft ind rpnng) and is t; <\/l to 5»-otct:t am tore spot C’J ti r loii* Cuttcle, Cracked. — ^Scc nails. best for acquiring a well-poised head and shoulders. Place a book or a basket of fruit on your head and walk up and down the lawn or a corridor without dropping It A walking-stick across >our back, held in place by the crook of your elbows, will keep your shoulders well bad- at tlie same time Diet. — See FIGtJRJE, CAKE OF; ' WXIGIIT, TO reduce; VVEIGKT, TO ISCREVSE Ears, wax In. — ^\Vax in the cars which has produced deaf- ness or a bu/zmg sensation. iS/ removed by syringing with warm water. This should only be done by some qualified person. Hie wax, if dilfictilt to rcpovi:, must be softened by dropping 4 tea- spoonful of the following pro senption warm into the car two or three times during the day, before syringing DPOrS rOR THE EAR Sodium Bicarbon.itc to grains Glvrcnnc ^ or Wntc’' To I oz. Elbows, c.irc of — If the elbows .ire' habitually rough or red, they should be treated as advised for gooccllesh * .After washing, however, they can he actually *e,nl rd in ohve oil for lo minutes' or so if you Iiave time Rest ihcTT :n little bowls while you t«“id or manicure your naih Wip*- (hem gently afterwards With cotton-wool or livviie. If you have only a temporary roiiclirje^s of the slip, «t little ctenm or lanolmc will l?c CO J 3 ,jr-Maiir, CUTICLE, CRACKED— EYES 149 Eyebrows, care of —To keep- the eyebrows smooth and tidy, brush diem once or twice a day witli a, speaal eyebrow brush ' dipped in a little vaseline If you have any difficulty in keep- mg them sleek, smooth them down with a little soap, apphed on your finger. To Darken — ^Use an eyebrow pencil, applying it very spanngly just above the brows, and brush- ing It downwards, and outwards , To lengthen their curve, use- the pencil very carefully, contmumg the brows to a fine point To Pluck — ^Be as spariiig as possible when plucking the brows. Try rather to' tidy them up and preserve their natural line First soften the roots of the hair by bathmg in very hot water for a few minutes. Then gnp one hair at a time, near the root, with tweezers, and give a sharp tug. Always pull in Qie direction in which the hair grows Fmally, dab on a little peroxide of hydro- gen to disinfect the skin and prevent spots from occumng. Eyelashes, care of. — ^The ap- plication of grease to the roots pf the . lashes improves their growth and texture Lanoline diluted with olive oil is a good preparation, or plain vasehne is quite Efficacious Apply the grease with a small, soft brush to^ the roots and to the outer surface of the lid, mght and morning ^ To^ Darken. — ^Use a small brush for darkemng. Wet it and rub ition a cake of mascara or ^Eip it mto a pot of darkemng cream. Always brush the lashes upwards and backwards to make ' them curl Do not use too dark a shade for yout eyes — real bla^ - is only suitable for very dark- brown eyes — and do not over-do the tmting or the effect is spoilt It IS often better to leave the lower lashes untouched, but m " any case never give them as much colour as the upper' ones. Eyes, care of — ^The most im- portant aspect of carmg for your eyes is to preserve them from un- due strain Never do close work' in a poor hght, or with a bnght light pounng straight mto your face. Readmg in bed is usually unsatisfactory owing to the fact that the lighting and your angle of vision are seldom the best. Protect your ey^ from glare with dark glasses when necessary. If you get dust or dirt m your , eyes, or they are smartmg and. tired, bathe them with boracic lotion, which is a'noild antiseptic made by dissolving i small tea- spoonful of bone powder in a tumbler of boiling water Stram the lotion to remove undissolved particles, and leave it until cold. Visit an oculist occasionally to have your eyes tested, especially if you suffer from headaches or are entering upon a new phase of life entailmg extra eye work and strain ' - To Brighten Eyes. — There are two methods of makmg the eyes appear larger and bnghter with- out actually touching the eyes themselves. One is to smear a very little vaseline on the lids with your little finger. The other is to rub a trace of rouge mto the skm at the inner DIET, IirAr.TH AND nTAUrY ISO comers Appl;^ a speck of rouge ' on an orange stick, and rub it round till it is pale-pink in coloui Use of Eye Shadow —Eye shadow IS sold as a cream and as a powder compact It must dDc used very sparingly, or the cfFcct is unattractive. To apply, put a little on the upper lid near the lashes, and shade it ofl Si^dually towards the brows ' with the tips of the fingers Never apply it beneath the eyes in tlie day-time. eve shadow for dtiterent COLOURED EYES Blue eyes Smolcyblue Brovyncyes Green or brown Grey eyes Mauve Black eyes Mauve or browm The eficct of eye shadow is to darken and add depth to theeyes *^at “most children are bom with heht eyes, but a great many of them exchange them for dark eyes as gon as they realise their mis- Children’s Eyes. — Children’s eyes should be particularly well parded When it is in a peram- nroterf’rf should be protected from the sun Its bed should not face the window ,Give It a broad-brimmed hat to not do close work such as wntmir tlmading beads SSSf at oiie. „ ^ medical attention '^l=eyin.2thcS^;£jS‘““‘ ^ct, care of . — Chotcr oj shots. The iirst essential in caring for the feet is to choose, correctly made shoes, and this is par- ticularly important when choos- ing shoes for children Shoes should be sulTiciently long to exert no pressure on the ends of the toes, and sufficiently wide and straight on tlie inner side to allow the toes to he 'flat and straight. It IS not harmful to wear pointed shoes, if the point merely forms extra length. *1 he normal height for the heel to be raised from the ground in is about li inches' In addition, shoes should be built to fit closely from tlie heel to the ball of the foot m order to support tlie instep J^rtsh air , — Our feet as a mle have too little access to the air and too little, freedom from r^traint It is a very gO(^ thino- / .It IS a very good t™ng to walk about barefoot when you are certain of the eanlineSs of your surroundings ever go without shoes of some sort m places such as hotels and public bathing-places, as there many unpleasant infections of the foot which can be picked up in tins way very 'readily. If you can go without stockmgs and wear sandals in the summe?, Sefit^ Poet — Acliing feet are herald of flat foot, Dainfiil ^ extremely if merely sore and tender from unaccustomed t^cy should e soaked m hot water to which FEE'T— FIGURE a little veterinary Epsom salts, or one of the salts sold in packets ‘ -for the purpose, has been addec|. The Epsom salts, however, are very much cheaper and just as ' effective ' After drying, dust them with talcum powder, then rest them, well up, for as long as possible Blisters. — Shoes which .,cut into the heels, or which shp up and, down at the heel, often cause blisters Dip a nee«dle mto iodine and pnck the skm at the edge of the blister Then squeeze out the flmd and protect the spot with a piece of boracic lint Do not remove the skin Feet that easily become rubbed can be hardened by usmg methylated spirits ^ Figure, care of. — Correct diet and exercise are the chief means of developing a perfect body and mamtainmg it in health A Balanced Diet. — ^The rela- tive daily quantities of the four main classes of foods, here out- lined, are for a normal adult undergomg an average amount of physical exertion Meat Class — 8 oz of meat foods, including milk, .cheese, eggs and fish Butter Class — ^From 2 to 3^ oz of butter and other fats Bread Class — ^About 2 lb of bread or other foods made with flour and sugar, includmg some wholemeal Fruit Class — ^Fresh frmt and canned or steiyed fruit once a day Vegetable Class — ^From ^ to I lb. of potatoes, and other ' See also perspiration, excfssive v^etables in addition, includmg some raw ones The different vitamins will- “take care of themselves’* in these classes, if fresh, natural foods are given precedence wherever possible Children need proportionately a larger quantity of the meat class flian adults, and not a great preponderance of tlie bread class The “Daily Dozen ” — ^A few minutes’ exercise nightandraom- mg, with light clothing and open wmdows, is one of the surest methods of keeping fit for those who have little time for regular games These 'should start with a few breathing exercises and ordmary limb and bendmg move- ments to loosen the joints, but most of the time should be devoted to the muscles of the trunk and abdomen Correct Weight. — The fol- lowmg table applies to men of 30, witli clothing Women’s, weights are normally about 10 per cent less than these Height JVeight ft in St 0^'. 5 0 8 0 5 I 8 4 5 2 9 0 ' 5 3 9 7 5 4 9 13 5 5 10 2 5 ' 6 10 5 5 7 10 8 5 8 11 1 5 9 11 8 5 10 12, 1 5 II 12 6 , 6 0 12 10 '6 I 13 0 152 DIET, i/eALTII and BEAUTY Ideal Measurements.— A rough idea of the ideal figure for a woman is determined as follows — woman 5 feet tall should have a bust measurement of 3^ inthes, a waist measure- ment of 22 inches, and a hip measurement of 32 inches For each additional inch in height, add I inch to each of the oSier measurements Freckles. — ^I’air skinned auburn types of people arc most liable to freckles, which occur in the hot weather and tend to fade in winter The only way to prevent them IS to protect the skin by weanng shady hats and always rising powder cream out of doors To Rembve — Apply perokide of hydrogen or a special balsam to the aflbeted parts, daily, with a httlc brush Gooseflesh. — ^Rough, “goose- fleshy” skin usually appears on , the arms, and can soon be cured if .treated regularly every night First of all scrub the arms with a loofah or very soft nailbrush, with warm water and a good supcr-fatled soap; then rub well in a httlc olive oil or an oily skin food Lemon juice also improves the skin greatly. Thp arms can be Tubbed with a freshly cut lemon .cither after the other treatment IS completed, or at some other time of the day. Greyness,- premature.— This usually runs in families or may bt due to a long illness, to pro- longed nervous strain, or to poisons in the system The only tvay to guard against the loss of colouring matter is to keep your scalp always in a' clean and healthy condition, and to main- tain as high' a Standard of physical health as possible. Approaching greyncss can, be held in check to a certain extent if you constantly include in your diet foods nch in iron, such as many vegetables and fruits, espe- cially spinach, watercress, dned peas and beans, prunes, dates, flgs, currants and raisins, and also liver and yolk of egg. Gums. — See teeth, care of. Hair, care of. — ^Hairs spnng individually from little pits called follicles where they are nounshed directly by the blood supply, so It will be seen that the hCalth'of- thc hair is very dependant -upon the health of the body as a whole. One of the best stimulants for the hair is sunlight Go without a hat as often as possible, and let light and air penetrate to the roots even when there is no direct sunshine Friction to the scalp, which increases the blood supply and loosens the underlying tissues, IS also beneficial. It’ can take the form of massage and thorough brushing ,To shampoo — Frequent cleansing of the hair abd iscalp IS very important — once a week or once a fortnight is not too often — ^it depends oh whether you live in the city or in the country. Use a good shampoo powder, liquid shampoo or pure soap dissolved in hot water The water should be soft. Use rain water or add a little borax if your water supply is very hard After wetting the hair thorouglily, wash and nnse it twice, wi& i ' \ ~ ~ FRECKBES— HAIR ' \ ' „ IS3 ^ ‘ ' J ^ ^ 1 i U 1 ' •. ^ ^ '' Aplenty of 'lather • Be sure to get should be done by a hairdresser. “ . out all the soap Add a squeeze ’ Waving ^and setting — *I r o-n ' ' ’ of lemon juice to the last nnsmg waving is the easiest method for '' , ' ' water. ’ Whenever possible, dry quite straight hair, unless you »' your hair m the sunshine. have a permanent wave, whiph is y ' , ^ ' no more expensive m the long run ^ - TO CHOOSE A SHA^oo ' - jf learn to set it yourself.,. " ' Fair hair’, camomile shampoo. Setting at a hairdresser’s, how- , Reddish hair, henna or ever, usually costs the same as” > camomile 'an iron wave, so the “ perm ’’ is' . ' Brown hair, tar shampoo. an extra expense if you must Blue-black hair egg shampoo \ always have this done.- Iron ' . (rnade by adding a beaten yolk waving is not harmful to the hair ’ ^ of egg to ordinary shampoo when if carefiilly and not too frequently ‘ ready). ^ ' done _ ' , ,If your hair is inclined to be Hairwhich has been “permed,”^ ' 'jdry, either rub a little olive oil naturally curly hair, and even mtb the scalp the night before 'some types of straight hair are set , , " ' shampoomg, or use a .very little with lotion and combs or curlers ' ' brilhantme after the shampoo is ‘ after each shampoo, and though , ' , Wished Put a few drops on the it is not easy to do this yourself, , i palm of your hand, dab your many ^people can obtam quite a ^ brush on it, then brush your hair, good result with practice Unless ' ' To 'fonf.— Actual dyeing or your hair is very short or curly, , bleaching of the hair cannot be ' there is no doubt that a per- , ‘ ’ done safely and satisfactorily at manent wave saves more trouble . hbnie as it requires expert know- than any other method , . ledge. There IS, however, no risk Dandruff. — ^Excessive dandruff ' * of imsatisfactory results from the , and excessive greasmess of the * - home use of coloured hair washes 'scalp are two different forms of a . ' , and settinglotions, which brighten scalp disease known as Seborr- ‘ and restore colour to dull and hoea. It is caused " by germs faded hair. Light brown and conveyed by the use of infected , , reddish ^coloured hair can be brushes, combs, towels, hats, etc. ^ , washed with a henna shampoo. If allowed to persist tod long' it' . ' and there are many tinted hair causes t hi n nin g^ of the hair or " rinses which are perfectly harm- actual baldness. > . less and easy to Use at the end of Treatment — Wash frequently ‘ ’ a shampoo It is not advisable to with bland, pure soap, remove aU attempt to bleach your hair with dead scaly matter, then massage. ' peroxide, for the texture and Apply mild antiseptic and oily dolour maybe senously impaired dressings such as ohye oil mixed'* To makewhite hair snowy, add with ^ per cent of salicyhc acid. . a very litt^ blue to the nnsmg The use of ultra-violet rays is also ivater. Occasional bleaching recommended . ^ may be necessary, but this ^ In infants, neglected dandruff f » ' j I . 1 154 DIET, HEALTH AND BEAUTY fiequently leads to eczema Ap- plications of olive oil and daily v/ashings v/ill, however, soon clear away dandruff Hair, superfluous. — On the face — The only permanent method of removmg superfluous hair from’ the face is electrolysis, by which a very fine clectnc needle is introduced to the root of each hair, destroying it com- pletely. The treatment is not very painful if given by an expert, and there is then httle or no danger of scamng At home, much can be done to disguise a slight growth of hair on upper lip and chin, either by using a fairly dark shade of face powder, or by bleaching the hairs frequently with peroxide of h>drogcn--pamting it on with a soft brush Depilatory preparations are nor very suitable for use on the face, ocepling a wax prepara- tion which wdl remove a thick growth of hair, though not per- manently. The melted wax is spread on the skin, and ripped off when set Mitli the hairs em- bedded in it ’ Under the Arms. — ^The easiest and cheapest method of removing hair from beneath the arms is shaving, and a special cun'cd s-'fr.ty razor can be obtained if d< sired A proper shaving soap sr.ould be used to soften the hairs. 1 lie aUemative method is one of "die depilatories in paste or pOAdc" form. Leave this on for £ >mo minutes, then Wash it off : t d aoply a little cold cream. On tnc Arms — Bleach hairs on the arms vnth peronde of hydrogen, dabbing them well 2 or 3 times a week ‘ This method will' also make the hairs of the , legs almost mvisible through tlim stockings On the Legs. — ^Remove a heavy growth of hair from the legs with a depilatory, or by the pumice stone method The latter ' IS perhaps best for the legs, since the hairs arewomawaygradually and so do not begin to sprout again all at once Use a smooth, < flat piece of pumice stone First soap the legs, then rub well with the pumice stone, at least every other day. Hands, 'care of. — Hands need , almost more attention than fac^, especially if the hands are con- stantly busy with household jobs. It is always advisable to. wear rubber gloves when washmg up. ' Wear cotton gloves for dusting or any particularly dirty work, or rub your hands well with vanish- ing cream and put a little solid soap under your nails After working with your hands m water rub them with glycerme and ' honey jelly, especially m thc- wintcr. To massage. — ^Rubyour hands well every mght with a good cream, or w'lth olive oil, giving them a thorough massage when- ever you have Umc. Stroke the fingers from the tips to the knuckles, just as if you were putting on a tight glove, then stroke the whole hand m the same way, between the thumb and fingers of tlie other hand, work- ing always towards the wrist. Use also a rotary motion on the fingers to make them supple. HAIR, SUPERPHUOITS— HEALTH -To Whiten.— Use a good, bleaching “cream every night on. .retiring, and wear a pair of loose' cotton or chamois gloves Durmg the day, after washing, a lotion such as the foUowmg should be applied ’ Finest Ohve Oil i oz. ^ . Oil of Tartar 8 drops -Eau-de-Cologne i teaspoon Rose Water ^ pint Borax, a pinch, dissolved m the Rose Water Lemon juice will help to soften and whiten most skins Always keep a cut, lemon by your wash- , basin and rub the hands- with it twice a day, leaymg the juice to dry on An oatmead pack, or the treatment ^ recommended for knuckles is also excellent for hands which are very red and rough Calloiised Hands — Whenrcally bad, calloused hands need spa treatment as they are due to a rheumatic condition and to the accumulation of chalk Massage with olive oil and surgical spirit will help to dissipate the chalk, but internal treatment is the most important Dnnk plenty of water betwefii meals (boiled, if your water supply is hard), avoid foods nch m calcium, such as milk, cheese and green vegetables, and , keep the blood stieam healthy by 'talung plenty of exercise and avoiding constipation / , Some people find that a course of 'barley water or bran iea, mstead of plain water, is effective in rheumatic conditions To make bran' tea, allow pint of boiling water to 2 heaped table- . spoons of broad bran, pour the -I5S ■' t ’ I water on the bran, -then leave it ' 'to cool and. pour it off, after stifring well Chapped Hands. — Two simple ' and effective remedies for roiigh-^ ness and chapping of the skin in , wmter are glycerine and cucum- ber cream, containing benzoiit . and other aromatic constituents; arid a good brand of camphor ice, / One of these preparations should be rubbed well in whenever the hands have been m water, and a really greasy cream such as lano- hne can be applied at mght .. If your hands chap easily^ it is essential always to wear gloves out of doors m cool weather, and rubber gloves when doing any household washmg Head, carriage of. — See de- portment Health, care of. — The chief > essentials of healthy hving can be summansed as follows I. A balanced diet ^ ^ 2 Plenty of exercise and fresh air V 3 Adequate rest and sleep 4 Personal hygiene 5 Avoidance of any focus of infection, - such as bad teeth, tonsils, sluggish digestive tract In Middle Age. — The most'' typical maladies of middle age are caused by the indiscretions of the penod p'recedmg it, when the ample reserve of youth prevented thesepenalties from being exacted Over eating and drinkmg,'/late hours, prolonged over exertion, mattention to actual ill-health, neglect of exercise and fresh air — any one of these contributes to disabihties such as obesity, high ‘See FIGURE, CARE OF 1 156 DIET, HEALTH- '^blood pressure, rheumatic condi- tions and digestive troubles Foi the wse and healthy, how- ever, middle age k perhaps the best part of life — a time of calm achie\ement, of wisdom and fruition, and if the rules for healthy Imng are still, observed, without any tendency to coddlmg, old age %vill be long deferred In Old Age — ^Immense benefit ran be denved at this penod from ditting'and careful medical super- vision It IS important to avoid too much meat — ^which is only required in large quantities by people undertal^g a great de^ of physical exertion Diet for the old has been summansed as “ much milk, little flesh, and a very small' amount of alcoholic liquor of any sort ” Over-exertion and exposure to cold must be avoided, but fresh air and moderate exercise, suited to the individual, should not be neglected Hips, to keep slender. — ^In addition to special daily exercises, i£ you form the habit of tighten- ing and releasing the muscles of the buttocks at any time when •J.OU arc sitting, standing, or lying in bed, you will preserve their tone and prevent accumulation of fat Daily Exercises. — j. Lying on the floor, with the arms a little awa> from the sides, lift the left leg and swmg it over to the nght till the foot touches the ground. Return to the first position and „ s‘ving tile nght leg over the left Repeat ten times, trying to get a good rolling movement of the hif/s as you si mg each leg AND BEAUTY t •* 2 Stand erect, heels together, toes ,well out, and hands on hips with' thumbs backwards Noiv nse on tiptoe, keeping the heels well together, and slowly bend the knees to a crouchmg position Gome back into the standing position without relaxmg Knees, care of. — In a sedentary occupation or with long standing, your knees are apt to become stiff and easily tired, or sometiines even puffy and swollen The oiily treatment is to strengthen^ the muscles and hgaments by doing a few exercises daily Puffy knees, should be put up and rested as* much as possible, and a doctor consulted if they persist Exercises — i With heels together and hands on hips, pose to your toes, then bend slowly to the squatting position, keeping your knees out and your back straight Return slowly to first position, and repeat "10’ tunes , 2 Lying flat upon the floor, raise the leg up vertically with * knee stiff and heel stretched. Then bend the knee slowly till the lower leg is horizontal Re- peat several times with each leg Knuckles, enlarged. — The treat- ment for enlarged knuckles takes up rather a long time, but good results are quickly obtained if it is ' done every day After a time the treatment need then only ' be undertaken occasionally. Make a preparation by dissolvmg i oz of Epsom salts m 1 pint of nearly boihng water, then adding enough prepared bran to form a creamy paste, and beat for a few minutes, then treat the hands as follows ; tllPS— AKE-UP .157 ' I. ’.Plunge' the, hands in the. 'muscle* Rdax, and repeat several - preparation, as soon as it is cool " times with each foot. ' enough to' bear,* and keep them , 2 Sit on> the floor with legs in for 10 mmutes , kraight out in frontj shoes off. ' 2 Glean offthe paste and wash With all the muscles completely ' the hands in a soapy lather, and relaxed, kepp on raising ^ the ' dty them knees, one at a time, and snack- s’ Plunge them agam into the' ing the backs of the legs Very re-heated paste for another 10 vigorously on to, the floor Do minutes 4 Wash again ^ ■ 5 When the hands are nearly dry, rub tl\em vigorously with flat fingers Dead cuticle and waste matter will bp extracted from all over the skin, ‘especially the joints 6 Wash again in the ' soapy lather \ this at first slowly then gradually - ‘faster, but the muscles, murf be relaxed all the time To Fatten — Massage the legs every night with olive or almond 'oil, slightly warmed Use only a little oil, working it well'in with ' the palm of the hand in light circular movements from the ankle upwards Dancing exercises 7 ' Massage ^briskly from the are especially good for develop- tips of the fingers to, the base, mg the calves , ^ having first covered them with a Ups, cracked. — Cracks and'" cleansing cream Shake each slight abrasions of the lips are finger 'well ,to loosen deposits in very common in winter, arid are' * the jomts still further, and finish caused by die drymg effects of cold winds Digestive disturb- ^ the massage with long sweeping '' strokes between the fingers. 8 Remove the cream, and rub ' briskly with a mixture of witch- haael, rose water and alcohol ' Legs, to reduce — Daily mas- sage IS the best measure Use ances are sometimes to blame, or, occasionally an unhealthy mbuth due to ill-kept teeth A greasy application 'Such as Janoline'is very soothipg Before going put, protect your lips with a colourless vigorous kneading and slapping hp salve if you do not use lipstick' movements, and work Upwards with* a greasy base all the time A' reduang cream can ‘ also be ' applied Of the following exercises, the first will function by developing ' the muscles of the calf, and the second will reduce the fiit of the whole leg Exercises — i. Sitting well b&ck in your chair, hold one leg out straight,’ then bend the foot upwards from the ankle as fax Sipall cracks which sometimes occur at the .side of the mouth should be kept'quite dry, and can' be pamted with a little collodion to protect theiln from moisture Make-up, hints on.— In,, winter use a foundation eprre- sppndmg with the colour of the blood — but paler, of course — to , obviate any tendency to blueness ^ 2 The position of rouge on the as It 'Will go, tightening the Calf cheeks must be decided by the 1^8 ' DIET, HEALTH ' ' I bony structure of the face A long face needs rouge shaded away from the nose and peeper towards the cheek-bones, rather high up A wide face needs the opposite treatment — ^the rouge deeper towards the nose, and not so high up Do not forget to put a trace of rouge on the chin 3, Powder downwards to dis- guise haw and down 4 Keep eye shadotv^ close to eyelids and give it an upward tilt at the outer comer of the eyes Also, give eyebrow pcncilhng a slight upward tilt at the outer comers for youth - 5 Lipsti^ should follow the natural line of the mouth except at the bow, where it can be slightly accentuated , 6 Keep make-up both natural and u[^ to date Routine for the Face — First apply a foundation lotion or a really goodvanishmg cream, then the rouge, if used Rouge should never be apphed except on a foundation In applymg it, it is most important not to leave a hard hne at the edges, and not to apply too much Powder is then applied evenly all over, not forgetting the neck, and the surplus wiped off gently. Use of Lipstick —Lipstick and rouge must! match Apply hp- stick first to the upper lipj and only very htde to the lower one Most people find ,thkt it is sufficient to close the lips after applying the lipstick to the upper one then to smooth off what is deposited on the lower one Make-up for the Ears —If the , ‘fcCG aKo ElT SHADOW, TJ3E OP AND BEAUTY haw js worn so as to expose the cars, thes^e may be slightly made- up m the evening. Put a very little rouge, in paste form, on the. lobe of the car and work it round^ gently till it is pale pmk and' evenly tinted. Make-op for the Arms. — ^Use a good liquid powder for the aroK in the evening, and apply it sparingly First wring a piece of" cotton wool out of cold water, then apply the powder on it very smoothly When the ^iquid powder is perfectly dry, apply ordinary powder fairly thickly, and brush off the surplus Manicure. — See nails,c«ieof. Massage, body — Skilled mas- sage is required for the treatment of actual ailments or injuries, bub an amateur can soon Icam enough to give a general massage for insomnia or fatigue, and to reduce fat m different parts of the , body. For Insomnia. — ^Stroke lightly over the forehead and spmal column Always stroke towards the heart, usmg the cushions of the fingers or -ffie whole palm in long, rhythmic sweeps — ^the hand gliding back -vvithout pressure For Fatigue. — ^Firm stroking and kneading of the legs, ba’ drop by drop, and lastly the, perfume when the other in- gredients are almost cold The following method of face massage is for self-administration Begin on the forehead, placing , DIET, HEALTH AND BEAUTY . i6o ' tlic fingers of the nght hand firmly on the nght temple, and v.o:^: wth the middle fingere of the left hand in circular move- ments from the centre of the fore- head out over tlic left eye Press deeply enough to feel the bones Change over the fingers and do the other side Now treat the eye sockets Tap round both at once, worlung m towards the nose under the eyes, and out towards the temples above them — be careful not to flatten the eye balls Next tap firmly on the cheeks, in an upward and outvyard direction It is best to rest' the elbows on the table for this, as the vmsts arc then more free Con- tii^uc the tapping for as long as pcr-sible Slap under the chin, first with the bad: of one hand, then with the Ollier Finish the treatment by wiping off the cream and slapping all over with swabs of cotton -wool soaked in an astnn- gent lotion such as the follow- ing • astringent lottom Elder Flov er Water 3 oz. Itch Hazel Extract q oz S’" T oz Distilled \Vater 6 oz Menstruation, management of. 'iiu- niost normal "woman feds less indmed for extra exertion djnng her monthly penod, and •s pi ee to tire more easily. While 't IS unntfcssan to make any real r .iarr.;c in \our usual routine at tijiv,, it IS wise to take a little » tvw ri Ti u for a day or two to j balance pie drain on your system — even if you are unaware of'" stram Avoid strenuous games and sports Take moderate , exercise, such as walking m tfae" ' fresh air This is beneficial and often relieves congestion m the early stages ^ . Scrupidous cleanlmess should’ be observed Wash carefully at least tw;ce a day, and take warm baths as usual, but do not stay m them long. Discontinue cold’ baths It is important to avoid constipation at this time, and it { . is helpful to take a mild apenent just before or at the beginning of ’ the period, but do not take a strong purge ' ' , " j No function of the human body ' . vanes more widely within the ' hmits of health, and you have no" ,1 cause to worry if yourpenods are of greater or less frequency than ^ the normal 28 days, provided they are regular in occurrence - •and in quantity Some ectcmal ’ circumstances such ^ change of climate often interferes with the normal course of menstruation, without any threat to health * Middle Age. — See health* CARE OF. Moles. — Moles are present from , birth, and may tend to increase slightly in size as the child grows They are quite harmless, and vdien small are not disfiguring No one should attempt to remov'e a mole without consulting a doctor Exposure to radium or < electrolysis, in suitable cases, may produce good results, but other methods are unsatisfactory as dicy usually leave a scar, ' Mud PacI , , ■ giveyourselfin die following way. cuticles are dry and mchned to' \ , I First file the nails with a crack, apply a little cream or oil , . ' flexible file and smooth them at this stage ' ^ down with an emery board ' 6 Now polish the nails, either Never cut them with scissors, with a polishing stone and buffeir , . File the “ shoulders ■” at the sides , or, if you prefer it, with liquid ' ' right away, but shape the nail , polish, a|pplymg one coat thinly - * as a whole to smt your hand, the , and evenly with the brush , ' ' 'shorter and broader your fingers, 7 The orange ^tick should then ^ the less long and pdmted your be dipped in peroxide and applied nails should be.* ' under the tip of each nail to ' ^ 2 Next remove the old polish cleanse, it , with 'polish 'remover , During the week all that you , ' . 3 'Soak your fingers in warm need do to keep your nails m' ' ' soap and water for a few minutes conditiop is to clean them with 4 Diy them, and remove any a stiff nail brush — ^never with a > rough bits of nail., ^ sharp instrument; to press back 5 Push back -the cuticle with your cuticle with a*^ towel after - ‘ ''C 162 DIET, PIEALTH AND BEAUTY 38 The parts of a finger-mil washing, and to apply a little cream to the cuticle at night Cracked Cuticle.—The pain- lul CTacks that occur in the skin at tlic sides of the nails in winter are due to impaired blood supply ov.ing to cold fingers People of a rheumatic or ghouty tendency are peculiarly liable to these. To • prevent this, do not use much salt in your diet, and dnnk laree quanlitiK of water between meals Ihe cuticle itself should be treated daily with lanohne. Hangnails — These arc due to uryTicss at the base of the nail off loose pieces and rub a i.tuc lanohne gently into the culirie each night. Broken Nails -Broken and bnulc nails are often caused by e constant use of hqu.d polaih, >ou should adopt a Iiohshing stone instSid ?Mn It "^«cb in. to obviate this result It' will take several months ' after the cause has been removed"^ for the brittle nail to grow duf", and for cracking to r cease. The nails should be kept short, and ^ should be soaked every day, in ; ohve or almond oil to prev'enb - breakmg more than can be helped . , Neck, care of. — ^^Vhether your neck IS too fat or too thin, a httlc' ^ daily massage with skin food will > help to tone it up and improve. Its proportions Careful knead* < ing and brisk pattmg reduce the flesh, and stroking movements help to give a graceful Ime The' exercises recommended to treat a double chin are useful for the neck as a whole. Use skm food for your neck just as you do for your. " face Discoloured Neck — The skin of the neck very easily becomes ^ discoloured, especially in winter'- when high coat collars are worn Cleanse it quite frequently with cottonwool dipped in fresh lemon juice, slightly diluted Apply this , after the neck has been well ^ washed and dried. Cucumber lotion is also good * . Salt Cellars — One of the best ways of treating salt cellars and, - filling put a scraggy neck is by ; means of regular breathing '■ exercises Gentle massage with an oily skm food or with a mixture of vaselme and almond oil, using a rhythmic, circular motion, very soon effects an im- provement Tlun necks arc often ' ' associated with a poor physique so the whole body « It ^ better nounshed. Nerves/* — .^hc most com- ' NEck/CARE' OE— NOSE, ,RED , 163 r > ^ '^mon manrfestatiofis of ‘‘ nerv^ ” ^ ^ ate restlessness^ sleeplessness and iriitabihty of temper. The powers of concentration are weakened, and ordmary work becomes a labour In bad cases, the sufferer becomes 'nervous of meeting people, and very “ touchy ” and . sensitive. Vague physical dis- ' turbances such as pains m the head, dimness of vision, and' digestive > disorders or actual > - vomiting are often experienced , ' There is hn old adage which even, ’ attributes all digestive troubles entirely to the mental attitude; ' Eat,all kind nature doth hestoWf It will amalgamate below > ^ If the mind says “/t shall be so ” But if you once begin to doubt ' The gastric juice will fnd it out. How to Control. — “ Nerves ** 'I'tend to become a' habit unless measures are taken to control them, and their victim often - becomes haggard jind lU- nounshed Contnbutary causes Such as over-work, worry, over- smoking or malnutrition should 'first' be removed Special care ' ‘should , be taken to improve the physical condition, and the will should be exerased^ in order to try not to be restless and worned over tnfles Deliberate relaxation or “ unclenching ” of mmd and muscles for a few mmules at intervals throughout the day wiH be found extremely helpful. A change of air or occupation will I often start an improvement ^ Persons of unstable nervous temperament should avoid ^cohol. and should not take to smokiiig — ^for this aggravates . rather than soothes, the - con- dition ' ' , ' ' Nicotine. — The poisonous ' principle m tobaceJo, nicotme causes vanous degrees and symp- ' toms of ill-health in persons who smoke to excess of their natural tolerance Headaches, nerviness, habihty to infection of the throat ‘ and chest, as ’well as a muddy complexion and tired eyes, can. all be traced quite often to excessive cigarette smoking Nico^ tine seems to be more easily absorbed in the morning than ' later m the day, so in order not ' to obtain more ill effects than you > ' can help, do not smoke before lunch — ^and do not t inhale Women are much less tolerant of the effects of mcotme than men ' To Remove' Stains of. — ^Re- ' move the yellow stains bn nails and fingers with eau-de-Cologne, Nose, red — Indigestion is the most frequent cause of a red nose m women, unless exposure m cold weather is to blame If mdigestion is suspected, try to ' take more exercise to stim^ate 'the circulation, and look- care- fully mto the matter of your diet. Avoid tea (especially strong Indian tea) all twice cooked or made-up dishes, and any foods . that you know to be mdigestible . in your own case In the mean- time, use a shghtiy darker face powder to tone down the colour of the nose.R' , - ' ■ If cold winds always make your nose red, apply cream andt powder before gomg out of doors, - or a good powder cream Do not ^ go too near the fire before going out or when you come in. ' < 164 DIET,. HEALTH AND BEAUTY Nose, , shiny — 'A. very simple.' v/ay of preventing your nose from becoming shiny, if it is inclmed that way, is to apply a little sugar and water before powdermg To prepare the sugar, put one or two lumps on a saucer, and pour boiling water on to them, allow- ing I teaspoonful ofwater to each lump Rub a very little of this syrup over the nose -with your finger, then dab it gently with a tissue or a handkerchief till it is nearly dry Powder at once, rather thickly, and the powder will remain on for several hours Enough sugar mixture can be' made up and put in a bottle to. use for some weeks - Old Age. — See health, cake OF, Packs, to apply.— The method of self-treatment with face packs IS as follows. I- Tie a head-band round the hair to protect it, then proceed thoroughly to cleanse the face and throat with cleansing cream 2 Remove the cream, and apply more, then remove this., completely 3 Nowapplythemask, smooth- ing it on in an upward direction,- and he down, with eyes closed, for 20 minutes while it dnes 4 When the mask is hard and dry, remove it by holdmg a warm damp towel over it and gently easing it off 5 "When the face is quite clear of pack, apply some almond ernulsion or complexion ruiiy all o\cr the face and the throat 6 Wipeofi^ dab with astnngent lotion, and make up If you have a very sen^tive skm, apply the pack oyer a tfain‘^ ^ piece of gauze, \inth holes cut m i . it for the eyes and nose Bleaching, and Astringent Mask. — ^Take a handful of oat- ^ meal Add the jmee of half a‘ lemon and sufiiaent witch hazel * to make a cieamy paste Egg and Oil Mask. — Beat the yolks of 2 eggs till creamy, then add a few drops of ohve oil, drop . by drop, and an equal quantity of tmeture of benzoin Beat well again, then use This is a -very >■ nounshmg treatment and does not dry so hard as a mud pack. Eye pads should be used 'With this, as It IS not appli^ to the eyelids Mud Pack. — To make a mud* pack, mix about a handful of- Fuller’s earth powder to a j - creamy paste %vith rose ivater and a few drops of eau-de-Cologne. Use this pack for curing enlarged pores and extracting jmpunties.. Oatmeal Pack. — Tins is uSed . to soften and whiten the handsi and should be applied about once a week to produce good results Mix some fine oatmeal into a paste with strained lemon j uice and peroxide of hydrogen m equal quantities Spread the ’ paste evenly over the backs of the hands and leave it to dry. Pedifcure. — See toe nails Perfume, use of.— The follow- ing hints may jie useful 1 Choose your favourite kind of perfume and stick to it 2 Put It on your skin whpre it can be Washed off^ instead of becoming stale, as it is inclmed to do if sprayed on garments. ,,NbSE; SHINY— PORES. ENLARGED Ir > i 1 . 3 Be very sparing m its use so \that the eifect may-be elusive , , 4 ^ Have ‘the same scent, or ; none at all, m your powders and creams ' '' ", The best places to apply perfume are just behind the ears and on the under, side of the wrist Permanent Wave. — See hair, CAKE OF. Perspiration, excessive. — Under-arm — ^There are many reliable preparations now oh the market to check perspiration and, deodorise under the arms The method is harmless provided that It IS hot ‘adopted continually and IS restricted to .small areas, other- wise It may cause skm eruptions ' ^ Also, twenty-four hours should elapse after usmg a depilatory before applymg one of these de- 'odorante Of the Hands. — If your hands are inclined to become very -hot and sticky, apply the following . lotion which will keep them cool > and comfortable -V I , LOTION FOR THE, HANDS ‘Salicylic Acid ^ dr Bone Acid a dr Glycerine i fluid dr Rose Water a fluid oz • ' > Eau-de-Cologne to- make to 4 .'fluid oz i Of the Feet — This occurs more frequently in men than in women and usually between ,the ages of 20 and 40 It IS frequently associated ivitli flat feet, and is due’ to a disturbance of the nerves supplying the sweat glands ' Plunge the feet ni^ht and mom- mg alternately into hot and very ’ cold' water, 6 hr 7 times,,' ending^ ' ’ with cold .Dry them thoroughly - on a coarse towel, then dust them and the insides of the socks 'or stockings, (which can be wooj or silk, but not cotton),- with a ' ' powder made of equal parts 'of • powdered starch, boraac acid and saheyhe acid Avoid tight 1 shoes, and consult a doctor if the ‘ condition persists ' , , Pimples. — ^Isolated spots occur- ring on the face, back or chest' can usually be prevented from ^ commg to a head if dabbed well with iodine at night, when they ’ -first appear. The yellow stain of the iodine can be / removed next morning/ with eau-de- ' Cologne^ Pores, enlarged. — ^In a greasy skin the pores often become (En- larged, especially on and around the nose This condition can be ' ’ , prevented or alleviated by wash- ' , mg the face always m soft tepid— ■never hot— water, by the use of '■ astringent lotions such as witch hazel and, m serious cases, by the application of face paclte, once , or twice a week i An Oatmeal Bag — Soapshould , > not be used on the face when the pores are enlarged, but ordinary' ; oatmeal will be found very bene- / ficial for cleansing Put 'a httle oatmeal 'in a piece of mushn Thoroughly wet it, then squeeze It in your hands and rub them> ' ^ over yW face Rub the milky ' ' fluid well into the skm before - rinsing it 6fF Too frequent use >' of glycerine creams has^ a tend* ency to enlarge the ptires. ^ See also aovk, , I- f i66 DIET, Ht.ALTH AND BEAUTY 1 H I / Rest. — ^Womeh require far more rest than they usually take, penods of rest and quiet during the day as well as 8 hours’ sojind sleep at lught If you are tired or suffering from lad: of sleep it is impossible for you to look your best Try to dose your eyes and rdax completely on a comfort- able couch even for lo mmutes dunng the day When you come in very tired, the best thing to do is to tlirow off your dothes and he dovra for ■ 1 5 mmutes or so m your dressing- gown, then have a warm bath throwmg a little toilet eau-de- Cologne or some bath salts mto ^ the water before bathing. When ' you have put on fresh clothes, you tvill feel quite rested < If you suffer from sleeplessness, try taking a hot soothing dnnk such as a glass of milk when you - are in bed Shampoo. — See hair, care of Shoulders, to develop —I your shoulders are too thin, thej should share m the daily massag< of the neck The 'exercises re; commended for developing th( breastswnll also help theshouldeis ^If the shoulders alone require t< be fille'd out do an exerase, a intervals during the day, whid consists in routing the whole o the shoulder jomt forwards, up w^ds, back and down, making the movement slow and a ^ searchmg as possible. Swimmmi wii devdop the shouldeis bettei than any other sport Round Shoulders.— The exer c^e desenbed above will loosei the jo'ints and help you to presi back your shoulders, but will no fatten them if they arc already well covered Try alto W'alkihg' up and down with a stick across your waist at the back, held* in position by your elbows, and lake/ a course of daily skipping. If > ou are engaged m a sedentary occupation, stretch up and lean backwards as often as you can. Shyness.— ^If you arc shy, the more people you can meet, both socially and in your work, the better. Take trouble with your clothes and your toilet, for knowledge that your personal' appearance is satisfactory ivilJ give you poise and self-con- fidence ^ Above all, do not'wony too much about your shynt'ss or you will become nervous and either tongue-tied or over-voluble; or else you will develop nervous ' habits such as a meaningless , laugh or repetition m your speech Tojoin m conversation easily and naturally you really only need to be alert and mterested, without any special gifts Self-confidence always comes after a time if you do not allow your shyness to get the better of you and to induce you to shirk all your opportunities of rombattmg it Skin, care of.-^C!onstant atten- tion is necessary to keep the skm healthy and youtlifuk It needs protection from the wind and cold m winter, and from the sun in summer, especially if it is a dry ^e of skm. It must be cared for from within as well as from with- out, for It is a hving part cif the ^man body, and is mfluenced by many disturbances of health, especially digestiv e disorders, tin- ' it ‘ >REST— SPINE, EXiERCISES ,FOR‘ ; 167 healthy diet* is soon reflected m the condition ' of the ’ skin — ^ V ' sallowness, eruptions, pimples/ . etc , occur ‘Especially is this’ the ; case when constipation is present, and when too many rich and , sweet dishes are included in the diet ' It IS necessary, too to keep the skin thoroughly cleansed of the accumulations which may other- , _ ;wise clog the pores, or give rise to , ' tenderness and irritation of those parts where it falls mto creases or folds ' 1 < Remember that the practice of ^ putting on fresh cream and powder dunng the day without thoroughly removing the old make-up is very harmful » To acquire a smooth healthy skin, , ' try the effects of massage, but it ' . must be given by a^ expert If, it IS don© roughly or m the wrong direction it may do m;uch harm. ,1 It IS also important to choose creams and powders that suit ‘ , your skm" . * 'Blotchy Skin -r^This condition K due to acid A good treatment ' is a pack made of equal parts of starch and carbonate of magnesia, " mixed with milk Do not use astringent lotions on a blotchy " ^ " 'skin;, but apply complexion milk instead' . / Dry Skin. — ^The best way'to, treat a dry skin is to administer an oil and egg'mask once a week, ' i to use a thin film of skin food m , prefeience to vanishing cream as *. a foundation for powder and to leave a thin film on at night Massage every day with a good oily skin food such as the following — E.W. ~ * / < f SKIN JFOOD, FOR DRY SKINS 1 ^ I ' ' , , ' ' > ' , CocO-butter i ^ oz, r "White Wax f oz., , /■ , Xanohne ' i oz.' Almond Oil 4 oz. ' Orange Flower Water i oz , ‘ ^ Be very careful in your choice, ' , of toilet soap if you use soap’ oh your face ' , Greasy Skin — A greasy skin is a skin that is not actmg properly, ‘ Vigorous massage with a good lemon cream is very helpful to tone it up, followed by slapping with cotton wool pads soak^ in astringent lotion ‘ > j Powdered oatmeal added to the face powder, i part oatmeal to 3', , parts powder, helps to absorb the grease and keep the skin matt and free from shine The frequdnt '' ,^and too heavy application of powder to a greasy skin may block the pores and encourage ' blackheads. > Steep. — See rest ■ • ' Spine, exercises for. — Bending exercises (touchmg tlie floor with ' the hands without bending the knees) and hanging exercises (for 1 instance, hanging on a ladder propped agamst a wall at' a’'t _ slight angle) are especially^ benefiaal for the spine, and help to make it strong and' supple ‘ , ' , /mother good exercise is' to' stand with your back to a wall, about 2 feet away from it.. Keep ' ' the feet together and the l&iees . stiff Raise your hands straight above your head, and bend till ^ they touch die wall Straighten, and repeat several times ' ■ , If your back is weak and easily I i68 “ DIET, HEALTH AND BLAL'TY tired, the exercises should be started gently and gradually. Sunbathing. — ^Tiic mistake so often made with sunbathing is to undertake it too rashly dunng a heat wave It is far wiser not to wait for the very hot w cathcr, but to start gmng the body short exposures to the sun quite early in the spnng-time If you have no chance to sun- bathe until your summer holiday, do not expose unaccustomed parts of your si in actually in the hot sun for more than 5 or 10 mmutes at a time at first Gradually increase the exposure asyourskin becomes acclimatised Use oil or cream before going into the sun, and apply more , cream if there is any trace of soreness ' Wear a broad-brimmed hat to protect your head and back of neck These precautions / are necessary since it is quite possible to get sunburnt without a warning from the heat, espeaally on a wndy day. The ultra-violet rays of sun- light, which are so ex'trcmcly beneficial to our bodies, are ' present m greater degree in the morning sunlight, before the heat has reached its mtcnsity We obtain the greatest value from these rays if we expose our whole bodies at times Children should certainly be allowed to do this as regularly as possible, with due precautions againstover-cxposure on the one hand and chill on the other ' ' I Artificial sunbght lamps, can be obtained for use in the home, so that you can enjoy the benefits of sunbathing into the winter Sunburn. — ^licsults of exposure to sunlighr are irnta- , bihty, with loss of sleep ’zud ' feverishness — sometimes high fever — and a rash If the buniing ' is as serious as this, you should rest in bed with coolinp applira- tions until the condition subsides.' Merc redness and soreness the skin however, can be treated With cooling lotions sucli as calamine and witch hazel. Teeth, care of. — ^The fir STJNBATHING-^VOICE 169 ’so as to clear out all jiartides of ' food A tooth paste or powder will help to brighten the" teeth, but salt and water is the best thing to use at the end of the day. Do not keep a toothbrush too long — 6 weeks or a months at the most. ' To whiten — Occasionally per- ' oxide of hydrogen, 1 part to 7 ' parts water, may be used to brush ' the 'teeth when they have a tendency to become yellow and dull, but it should not be used every day. Brushing with a stiff brush and a fairly coarse powder ^ IS the best method of keepmg the , teeth white Care^of the Gums. — If the g ums are healthy, the teeth will more or less take care of them- selves They must have friction 'to stimulate the blood supply, and every part of them should be brushed vigorously with a moderately hard tooth-brush, using a fairly light hand,,at least ‘ once a day and preferably oftener Durmg the process the ' brush should be frequently dipped in salt water — i level teaspoonful of common salt m half a tumbler of water Inflammation of the gums — FncUon plays a most important part in treatmg inflammation, , tenderness and bleeding of the , gums, and will prevent the de- velopment of pyorrhoea. If the gums are sore, a softer brush and lighter action should be adopted . until they have hardened Artificial Teeth — The essen- tials of a plate are lightness and comfort, and no pains should be spared to secure the latter, although It may mean, at first. many visits to the dentist. Even old plates may require slight ’ adjustment at times if sore spots develop in the mouth or the teeth ' do not remain firmly in place. The most scrupulous cleanh- ness is necessary in the care of dental plates They should be removed at night, washed, brushed and placed in a non- staining disinfectant ready for replacement in the morning after the gums and existmg teeth have 'been cleansed Tobacco. — See nicotine. Toe-nails, care of. — The correct way to cut toe-nails is straight across On no account should the corners be cut (down to the qmck Some people like to ^ “ pedicure ” their toe-nails, especially in summer when wear- ing sandals and no stockings. The ^ cuticle can be tidied-^with an orange stick which has a little cotton wool round it, dipped m cuticle cream or lotion, but do not thrust it back too violently. Germs have easy access to the foot, so it should not be made too vulnerable , Ingrowing Toe-nails — ^Ill-fit- tmg shoes, too short at the toe, usually cause this condition, which should be treated by a chiropodist In its early stages It can often be checked by snip- ping a small tnangular piece out of the middle of the nail, or by keepmg the nails very short Voice, modulation of. — Correct breathmg is the first essential for good voice production, in speak- . mg just as in singing It is ^Iso responsible for the full develop- ment of the lungs, upon which , 170 r>inT> HHALTir and BIIAUTY f the voice depends There are tv* o Ltnds of breathing 1 Ordinary quiet respiration adopted dunng rest and sleep, when It IS the diaphragm tvhich IS chiefly brought into play. 2 The deep inspiration (m- creasmg the size of the upper part of the chest, while the abdominal wall sinks in rather than swefls out) vihich is adopted in singing, speaking and deep breathing. By this latter method the lungs can take in a very large quantity of air witli the least possible exertion, and the voice can be easily - controlled A wcU- modulated voice, with a good range of tones, is extremely attractive, especially as English voices are/ accused of being on the whole thm, colourless and monotonous For this, yoti must learn to expand the chest fully ^d retain your breath, rather than make expenments wth the pitch of your voice— the result of which would probably seem tmnatural and affected Your voice should be smooth and clear, and it is a good plan to practise reading aloud in order to gam expression and definition Waist, to keep slim.— All body twisting movements are very good for keeping the waist slender. A roll of fat at and above ,the waistline in front can be reduced by repeating the two lollowing exercises five times each way every day , I Stand erect -With feet together ]^se the - arms above the head, finger-tips touchmg Bend doiivn as far to the left as vou can Bark to first ' - position, then repeat to tlic right, keeping the abdomen flat and ibe back well held m. 2. W'lih the feet slightly apart ' and the hands above the head, thumbs linked, mote the body at far round as possible to the left, using the waist as a pivot Repeat, 'v swinging to the right During the dav, always -hold your nbs slightly abo\c your ’ waistline — this straightens your- back and Icqps the waist frcxn thickening m Iront Weight, to increase. — ^Except when it has been produced by habitual worryor definite disease, excessive thinness can nearly ' always be made to disappcarwith a nourishing diet and a moder- ' alely restful life. If you arc of the restless worrynng type, make every effort to rest and relax ^or at least an hour every day, in the fresh air, if possible — ^and go to bed in a peaceful frame of mmd not ' later than lo 30 p m. Exercise — or gaining weight exercise must of course be much less strenuous than for reducing ' It, and you must always stop at the first feeling of fatigue, and , alwavs he down for a short lime afterwards The following exer- cises are not expected actually to produce fat, but they will' < simulate the whole nutrition of the body and develop the muscles. I Stand with heels together and arms stretched fonrard level with the shoulders, breathe in ffirough the nostrils sloivly' and deeply, expanding the chest irom l^low upwards while brmging the arms back as far as possible n. ' i , *• " WAIST-^W EIGHT, TO REDUCE’ (do not let tliem drop) Bring the ' ai-ms -’straight ,back to the first .position, 6xlialmg, fully through the mouth and letting the, chest walls collapse - Repeat 6 times ' ~ z Place the back of one hand in the palm of the other behind the back, just above the \yais). Drop the chin on ^ the chest, bringing the elbows forwards. Press the elbows back slowly and firinly, at the same time raise the head slowly, ‘ inhaling v deeply Repeat 5 times 3 Lie flat on your chest on the floor, hands beside your chest, palms down ' Raise the body ‘ gradually, keeping it rigid, until it IS supported whole len^h on the pomts of the toes and palms ' of the hands Return slowly to first position Do this once at first, increasmg to 4 times if no ' ' fatigue IS felt t Diet — ^The food should be ‘increased m quantity only very ■ ' gradually if the appetite is poor Concentrate rather on improvmg ,the nourishing quahties of the food than on the quantity MUk, , butter, sugar, and credm should 'take an important place m the daily menu If you can take cod liVcr oil — 2 tezisjpoonfuls twice a , day after tneals — ^you will' feel the ' benefit very quickly. i f f - A TYPICAI, day’s diet Breakfast — ^Pomdge or other cereal, with sugar and millc or a ' little cream One egg 01 a rasher . of bacOn Toast with plenty of ■hemngs, mackerel, salmon ,or; sardines-^r an - omelet Salad with oily dressing. Sweetened stewed fruit witlr cream , or ^ < custard, or a banana and cream’ ' Wholemeal' bread and butter, and cheese if desired „v , Xea — As desired, with plenty ' of wholemeal firead and butter', - ahd sweet biscuits and cakes , Dirtner — Thick soup Roast jomt, with potatoes and peas; .* beans or cauliflower witfi sauce ' Milk or steamed pudding or , trifle Savoury, or fruit and -nuts Atbed-iime. — Gup of cocoa or hot milk, or some dried figs or prunes ' Weight, to reduce. — Corpul- ence IS due prihiarily to the habitual eating of more food than - IS necessary for the daily activity To reduce weight, therefore, , either tlie food consumption must' - be lowered or the activity m- - creased The modem cure com- bines both methods You look, better and feel more fit if you do not try to reduce too quickly A‘ loss of I or 2 lb a week over a ' long period is ideal — ^improving the general health and fitness - tliroughout, and gettmg rid of' constipation Exercises. — ^For women who are begmning to put on 'weight special exercises are very neces- sary. Additional outdoor exercise is not sufficient alone, since -it' often merely tends to increase . - appetite Strenuous sports and , games should not be undertaken by the very corpulent as they buucr and honey or marmalade ivould put too much strain on the of 'milk or heart, but can be led up to r t gradually when the weight has Lunch at , Supper , — F 1 s h -r- been reduced by other means. { Dirr, irrM/rn ANr> ni \ury \ 172 39 Tao exercises whtcft mil The two following exercises will help to reduce the whole body: 1 Stand creel, feet fairh' w^de apart, arms outstretched level with the shoulders Swing the body sidew'ays to a right angle, Itten bend down Whilst in tliat position, res ersc the body, come up and go down on the opposite side Breathe out while going down and in while coming up 2 Stand erect, feet fairly w;dc apart, arms outstretched above andshghtljbehindthehead Now bend, keeping the arms a little behind the head, and try to touch the floor with the finger tips keeping the knees straight. Re- peat these two exercises five tim^, but takethem gradually and without straining if you are much o^^'<'»ght and out of training U let —1 wo mam meals a day help to reduce the til ole bodj, > arc quite sufficient, and in these vou should include as few carbo- livd rates and fots as possible. That IS to say, whenever v ou can, omit bread, biscuits, puddings, cakes and anything else made vviili flour and sugar, po’aloes and other root vegetables j sauces and Uiick soups, fat meat, bacon ham and sausages; oily fish such as salmon, mackerel, sardines, cliccsc, cri^m, butler in any quantity, oily dressings and fried r ling and other feshtiiir’ util present n« Orablent Jot tf yav fc-Uo'j} (he simple rules oj proccduTt gnat m tins Tojt ued^rj uJts idU not be overshadowed ly anxiety as to ithom to Up and b ' r w* d, fa Ton uill be saved time end worry untug leit'rs of err hWee ton- gratulation and introduction Tou will line atatlaole far v> tari reje^fee the anm those Itltk touches 'that ria yvrr petLes indiiiduahty without mahng a lot t(J atra work for yourself or hm smarts mono pr hi our to etJaiam hostess can adopt without causing undue upheaval ir the hGusske’d of or At Homes — ^This Lind gathering, \\hcthcr large small, has one central feature ' conversation Tins means that conversation must not be allowed to languish The success of an infoiroal “At Home” usually stands or falls by the ability of the hostess to keep her guesu. ar- t^atmg Wicn all have arrived, she should go from group to group and see that old friends ‘ ^"’Opportunity to talk to ^ch other, or introduce people . of similar tastes, never s^ne - too long svith one group ^ ^ Dress.—A smart afternoon 174 dress and no liat is t\‘om by the hostess If fr.ends arc lieiping >ou, they should wear tlidf iiat^ unless actually sta>ing in the house Other guests do not UFuall) take off thett' coats unless It is a verv small informal gather- ing or they arc wearing ht^i.'y fur coats If it j*, a 5ntn> day, however, alwavs arrange for a place for wet coats. If sou have room to stand it out of the \yay, a large folding clothes-horse, stained brown, makes an excel- luii temporary cloakroom, with uic aid of plentv of clirap coat- hangers. Guests follow’ thetr m-' ' " ^ AT HOMES ■I7S ‘ dividual taste in dress’, a smartly ' tailored suit — ^not/the tweedy variety, of course — n two-piece outfit, or an afternoon dress With' fur coat are equally correct For an after-dinner “At Home,” evening dress is the rule unless otherwise stated in the invita- j tion, so cloakroom accommoda- tion itiust be arranged for wraps )' Entertainment. — No enter- ^tainment is necessary except at ""largfe and formal “At Homes,” when professional , musical talent ( is , usually engaged This is , generally specified on the m- vitations If only a few guests are. coming you can arrange bridge tables, or if after dinner; . turn the gramophone on for dancing, but there is no need for either if the party is gomg well \«thout ' Formal evening "At Home.” An aivning should be put up, , the approach carpeted, and -a servant should be m attendance to open car doors or summon , cars and taxis Ladies’ and ^ gentlemen’s cloakrooms must be provided Guests are sometimes ‘ofTcied tea or coffee when they arrive. Supper is usually served about 1 1 p m The host takes the Mady of the highest rank m to supper. The hostess sometimes prefers to wait until the other' ' , pnnapal guests have gone in, or she may go in after the host with ‘ 'the gjentleman of highest rank present Other guests are not placed as at dinners, but are expccled to ' form parties and „ follow. . Hou rs.— A fternoon “At Home ” 4-6, after-dinner “Atl Hbme,”^' g-i i<; ' ' formal evening “ At Home,” 10 or lo-^o to ^ midnight or later r New Mameds’ “At Home:” The hour for your first “At Home” must, of course, ,be arranged to suif your husband and his fnends, and you may prefer a cocktail or after-dmnelr party to an afteimOon one It is quite permissible to economise expense and trouble by having the “At Hpme” date and time printed on your weddmg an- nouncement cards All that is needed is the words “At Home,” and the dale,, with the hour below, and the address below that agam Your husband receives with you, shaking hands with the guests after you If it is^ abso- lutely necessary for one of you ’to be busy with refreshments th'e other may receive alone, but this, should not be allowed to happen unless you both know personally every one , who is coming It ' shovdd be possible to arrange for your best man and bndesmaids, to arrive early and help Re- member to have as many of the wedding presents m use as you possibly can ^ i Very often the bnde arranges afternoon “At Homes” for her qjcaal women fnends Invite.- tions to these are ;sent out m her name only, 'and the bndegroom is not expected to be present. ' Refreshments. — ^An elaborate supper is expected at a formal evening “At Home,” but at after- noon and mforma'l gathenngs stand-up' refreshments are the rule Choose food easily managed sorrel, j 1 iqn t'j i ^vlulf” lialanant; i teacup, such as roiled btead-aad-ljuttcr, smaH sandwiches and rales Gi\r a choice of Ciuua or Indian tea, and provide cofTre also if you hnow any of your guests prefer It Unless very few arc corning, have the serv'ing-tables in one room and receive in another. If you have no maid, arrange for a sister or friend to pour out for you Any men present will, of course, help to v-ait but. should your party consist largely of Vtomcn, settle beforehand with certain friends that they will «art to hand round at once TJic hostess herself should not wait on her guests unless there IS one person whom she specially wishes to honour, she should be quite free to rccciv'c and to move about and talk after* wards Tor any really large gathering It is best to put the refreshments into the hands of an expenenced hrm of caterers, who make a reasonable charge per litad, and who provide all cutleiy, china, etc , and give expert scrvacc Bei eavement—When a death takes place m a household the suravmg male head of the familv, should take rosponsi- bihty for all arrangements An undertaker must be seen at once to a^angc the funeral, following the deceased’s own wishes as to Pj^cc, etc , if these arc known within five days of the death, ^ of the cause of the death obtained from the doctor and given to the registrar atUrnfme Ai. announcSSI ot* the IS usually made if> tlic pres*'. Condolences^-— of con- dolence .ire not cepert^'d except from rel.uiven or intimate fnct ds If Howers arc sent they should Ixi acrompinu'd b> n blarl-edgcd card suitably irj*mbcd bhould *‘no flow cr,” base b'^'en npechad it is pcrmistshle to '“■-‘nd tJic card only, or a vvrv bncf note to tlie 'me-rnb-r of the familv \ou Iriow best All condohnecs should \a acknowieJgtd by’ letters dr primed rr’ds after the funeral, or by a notice m the pre?*? Funeral. — Detail*? of the funeral arc usually armounred at the same time as the death. Should you wish relatives only to attend, state “1 unrral piivatc.” Tre- qucntly it is ri’-ranged for fn^nds to be present at the dmrdi ser- vice but relatives only to attend the actual interment Tlic ncar- «t relatives walk immediately, b'‘hind the cofiin. Should friends be present they must be careful to remain apart from the familv. _ Ihcrc IS now no rule that ladies should not attend, but it is per- fectly correct for them to stay away if they prefer to do so Mourning must be worn bv rdl present. 1 he front blinds of the house usually remain drawn Ironi the lime of dcatli unt.i after , the funeral. It i$ correct to pro- vide a light luncheon or tea alter the ceremony fo- these aftenoing, but fnends living ntarbs should not accept this in\it.a£j?jn unless ^ Ureumstancca Mourning — Dc’cp mouining lor long periods is no.*, bnie observed, and many fam.Lcs, i J BEREAVEMENT— BIRTHDAYS ' often at 'the requfest of the de- ceased, symbolise mourning only- ' by a black band on the arm, or omit It altogether. For those who wish to observe it fully these ' are the rules — , Toung children — They should ' not be put into mourning. It is only necessary to avoid dressing . ^them m bright colours Widows -^ap and ved should not be worn If crape is used, it should be as tnnuning only and worn only for the first few months Lawn cuffs and collar are correct if desired Diamonds , and pearls may be worn with I deep mburning Full mourning for twenty-one or fifteen months; half-mourning for three A ' widow should not « visit outside , her immediate circle for three months and must not appear at , a dance for a year For parents or children — ^Full mourning for six months, half- moummg for six Festivities must be avoided for six weeks, dances for six months For„ brother or «rfcr.-L-Full mourning for one or two months, ' lialf-mournihg for one to two ' months ^Three weeks’ abstmence from festivities, four or five montlis’ from dances ' For grandparent. — Full mournmg, for two months or three w'eeks, half-mounung one month or three weeks ^ For "stepmother. — If the step- mother has brought up the step- son or daughter from childhood - the mourmng period will be as for own mother, otherwise, full mourning for four months, half- mourmng for two months ’ y 1 ’ Note-paper and cards. — ■ ' Black-edged paper and cards ' may stiff be used during the > , mourning period, but this cus- > tom IS rapidly dying out Birthdays. — On the occasion of a birthday, it is' not usual to send birthday cards to other than relatives or close friends You will find that the choice of birth- « day cards is limited. It Is better , to send none than the 'wrong ^ , type, or you can buy a really attracbve post-card — one, for instance, published by the various museums and art galleries — ^and write your own words of greeting , on It Never send a comic card unless you are perfectly certain that the proposed rpcipient really - enjoys such cards/ Foi a small extra expenditure a “Greetings Telegram” may be sent These are popular with the youngcij generation, but be cqrefuL notj ^ to send them to those older people who still have a prejudice against telegrams as bringers of badt news. . Parties. — ^Except in the case of children, parties should usually, be confined to relatives and in- timate friends, though a twenty- first birthday celebration may extend to a mder circle Any*' type of party IS corrfect, according to time* of year, age and inclina- tion If young fnends and older relatives have to be asked to- , gether, a theatre-party is one of the easiest ways of coping with tlie mixture, provided you are tactful m the arrangement of seats.. For refreshments and games — See children’s parties, etc~ Presents. — Birthday pjresents I 178 SOClAt. ETTQUrTTE f 'are not usually expected from any one but near relative^ gr old fnends If you arc invited for tlie first time to a fnend^s birth- day party, and have not previ- ously given her a present, it would be quite correct to take one with you, but it should be sometliing inexpensive Flowers, sweets, or agarettes are best In an/ case of giving birthday presents for the first time this , lule applies Nothing can be in worse taste than to give ex- pensive presents to people you do not know really well, what- ever the respective incomes may be If you have gifted fingers, re- member that a present of your ' own making cames a ctouble mpssage of affection Twenty- fiKt birthday presents' are in a special category They should, il possible, be of an enduring nature It is often 'a good idea for two or three fnends to club together and give one really good , present which they know will be ^ welcome Bridge Parties^— One of the most delightful ways of enter- taming IS to give a bndge party, afternoon or evening, just as you please If the party is to be a small one you may care to ask , your guests to lunch or dinner beforehand, except that you wU have todimit'the number asked by the size of your dirang-table. On the other hand, two or three tables” make up a nice httle party If you wish to ask a larger number for an evening party, an altcmauve to the “aftcr-dmner” is to start v/ith a cocktail party f - *■ and then serve a buffet supper , half-way tlirough the cveming. i If a bridge luncheon is youf choice, send out formal little^' ’ notes asking your fnends to , lunch and stating that it wall be followed by bridge Do ihe-^ same if you arc giving h bndge dinner If you decide on bndge^-' with refreshments only, tea f(Mr, the afternoon and coffee and sandwiches for the evening send ^ out “At Home” cards with ^ “Bndge” and the time wntten’ ' in the lower Icft-jliand corner.. State how long you wush the paity to last — “8 30 p m tiU . 12,” or “9 to 11.30 pm*’ The usual afternoon tune is from 3 to i 6 30 p.m. y If you have been tliinking of playmg progressive bridge, ‘ re- member tliat this wastes a great ' deal of lime, for naturally, the tables don’t all fim'sb at once'- If the game is held Without lunch or dinner as a prclud^ ' you can serve coffee before -start- ing to play, and accompany it with liqueujrs if you please Many a' bndge-party is spoiled by kggard guests, and the lure of coffee and liqueurs may tempt them to leave their own tables earlier Have the coffee^ ready fifteen minutes before y’ou wish to start playing, and offer it ■with , creme de menthc, creme de cacao, or any' of the other- liqueurs that women generally _ prefer to cognac Cognac must, however, be in evidence if men are of the party. It IS now the fashion to ask guests to remove their “hats b^ fore sitUng down to bndge, 130 ' B'RIDGE" PARTIES 179 ,r I *“ » ‘ ^ f inatter .when ‘It IS played, but the , ^ tune or after the game is over, up-to-date’ hostess does hot fed ‘If you-have' nof had a l^cheon- it necessary to have them shown party beforehand it is piobably 'to a bedroom to do this, if she better to break' off for' tea at can provide an improvised dress- ‘ about 4 30 p m , and in the‘'same mg-table bdow a mirror near way, to break at half-time fpr, the card-room She provides there a sdecbon of face powders for all complexions,' a jar of cotton-wool t^ts, a container for the soiled wool, a clothes brush, and a pm-cushion, so that any necessary titivatmg'can be done before the guest is announced Have plenty of damty small em- broidered hand-towels ready m the bathroom 'for the use of players- Preparing the tables. — u t hght refreshments when you are ' giving an “after-dmner” party. Wlien possible, have refresh- ments arranged m a different room Jt makes a diversion and’ is a pleasant change to rise and move from otic room to another. ‘ It also gives players a chance, to mix and chat If you prefer to serve players where they sit, then' slip dainty cloths over the tables before passing round refresh-^ ments If. you are movmg to 'your chairs m place at the tables another room, and the pccasion before the guests arrive Have is at all formal, the host should four pretty place-cards m posi>i lead the way With his partner. tion on each table, with scoring’ 'blocks and pencils for each, player, 'and two packs of new cards If you are buying new tables clioose ones with wooden slides at each corner with re- ceptacles for copper ash-trays, and copper stands for glasses or cups. ' If you haven’t this sort of table. and the hostess follows last of all with hers. T eas — l^or teas, serve a variety of dainty, cakes, eclairs, and thinly buttered walnut and raisin bread, and offer at the end of the menu bny canapes of buttered toast spread with ^ caviare, foiei gras, and ^o' on - Ilemember ,l:o' ' give guests tea serviettes before then place two ash-trays on each providing fare which will damage table with cigfarettes handy-7- fingers for cards Egyptian, Turlash and Viigiman. You can buy coloured wax' vestas m httle round checked boxes, which look festive- At opposite comers place decorative , bonbonnieres filled with choco- lates or other sweets which will not make the fingers sticky Refresh ments. — Somehostesses never serve refreshments during Offer tea a la Russe or k I’Ameticaine Have both China‘‘ and Ceylon or Indian infused, and cream for those who want It In hot weather proyide iced ' coffee, and have a tall, frosted glass jug of some kind of' “cup” to offer. After tea has been' , served offer ice-cream or fipit and ice-cream Allow ' - three bndge You can please yourself sandwiches per person, and three wbetiier you serve yours half* small cakes for every two persons. i Rather less than Jib. fruit stilad IS needed per person Do not stmt the bcvcraijcs, and for ie\cning parties make .sure >ou have plenty of svhisky and enough soda to go with it If you arc entertaining Americans arrange to have iced water always to hand during the game. Prizes — If you wish to offer prizes at larger parties remember that it IS much smarter to find something quaint or appropriate to the game than to offer (ai- pcnsivc prizes that arc inap- piopnatc Guest tow-els, tea scrticttcs or bndge cloths' em- broidered w-ith the four suits, pencils, matchboxes and ash- travs emblazoned in the fame ■wav, or packs of cards, arc all attractive and useful, and will be v'clcomed. Children’s Parties.— Birthday, —Ml children like to celcbrau their birthdays by parties Ifir the winter, provide' some table games, sueii as Ludo or Snakes and Ladders, for use when toys pall If m the summer, liavc the siting m good order, and bats and balls handy .Should any ot fte newly-given toys be tragic, better put these away before the guests arrive No matter what surpnsc characterises the party see that each little guest has some me- mento to take-home. A nice way of doing this IS to mark the birthday cake out in shccs of the same number as the number of cluldren, placing on each slice some little toy or ornament The pnority of the little host or hostess can be ensured by a sprfinl Jabi 1 or rather iargiitr toy. - Christmas — rom 3 till 6' pm is the best time, although ' for oldo* children, and if you arc hav ing mainly d.inring, from 5 or 6 till 9 p m IS suitable For small children, if you art, having presenu?, write the Invit.itions as. from Santa CKiu; on Chmtmass’r- note-paper. Otherwise send ordinary mvitation cards Let your own children wel- come the guesLs an they arrive, ' and all grown-ups Icqp in the background an much as possible, unless needed to organise games. Start with dancing or energetic games until tc.i-time; after tt,a, miroducc quieter games, perhaps a few "nonsense” songs, more dancing, then presents, if anv, and "Sir Roger” to finish with. Entcnainmcnt, if provided, should come after tea or supper. Conjuring is the fint fav'ourite withboys Ifyouhavcahomcpro- jeetor you might show “Alickcv Mouse” films, but for most chil- dren nowadays the cinema is a '"•cckly routine, and "Punch and Judy” or some other puppet shov. has a more “party” feeling No entertainment should last for more than 15 minutes witliout a break Games — ^Hunt tlic Slipper, Hunt tlic Thimble, Musical Chairs (not Bumps), General Blind Man s Buff arc Beware of Forfeits, 1 1?- 3 gony to seiisitive children Be ready with ideas for drawing games for children who hke to be qmet, or provide jig- ~ saws and table games in a comer. , All children love drtssing-up,' insist -upon it too strictly Gifts — Christmas Tree is ' always , popular, but you can have a''“Chnstmas Pie,” or huge ' ' cracker or snowball, to hold your gifts if you prefer, or a bran-tub or fishing-tub if the gifts are not individualised Have plenty of crackers, and hand these out eaily if the party is lagging, otherwise keep them for after tea '' If you are not givmg other presents, have a basket of crackers at the hall-door and as the chil- dren say good-bye ask them to take “one for ' each hand,” so ' - that they may have some souvemr to take home Easter Hare Hunt -^This is a charming German idea Send your invitations in this way* — The Easter Hare invites . . to a Hunt at 3-6 p m Garden if fine, indoors^ if wet ^ Bring a basket' t t Buy plenty of chocolate eggs of one size, done up. in tinfoil, at least tliiee for’ each child invited, ' also a number of small figures of ^ gnomes, animals or birds, and hide all these — ^not too carefully* , — in the garden of house ' Have a large empty basket, witlva toy hen fixed to it, in charge of a grown-up When the cluldien amve, teU i ^ ^ ' . * them that the Easter Hare has hidden eggs for them to find, and that some 'of his friends are there too If they can find tlic friends they can keep them, but all the eggs must be brought to the Old Hen, who will share them out afterwards, giying prizes to the children who have found most (The pnzes might be chocolate nests with eggs, cabmets of sugar eggs, or large cardboard eggs holding *toys ) ' The grown-ups in charge keep count as the eggs' are brought All huntmg should end at tea- time Have a few .games after tea,, and then send the children off, each with an equal number of eggs from the Old Hen’s basket Tins prevents children who have been slow in finding eggs from feeling “out of if” Outdoor. — ^The mam neces- sities for outdoor parties are a swing, and bats and balls Hide- and-seek, Tom Tiddler’s Ground and Rounders are always popu- lar, and clock-golf is -often wel- comed by quieter children Try Puss-in-the-corner, Twos-and- Threes, and Statues to make a change, and perhaps some of the - old singing games, such as Round the Mulberry Bush or Nuts in May. Be at hand with sugges- tions, but do not organise too much Arrange a Treasure Hunt for tiny gifts and packages of home-made sweets, to end the afternoon if you hke Children prefer the ground to ^chairs, so put out ground-sheets or mackin- toshes under rugs for them. Refres h ments .—Don’t sen>-e ^ too rich food Plain cakes and I82 Social etiquette buns, wth coloured icing -decor- ated -with glacc' chemes or. “hundreds and thousands,” sponge fingers and chocolate biscuits, bread-and-butter sand- wiches, with banana, cress or jam fiUmgs are suitable For suppers, you can add mmced chicken, ham, ’and pounded fish to sandwich fillings Give milky tea, plain milk, and lots of lemonade — ^with plenty of straws to dnnk through JeUies, especially those with fruit inside, are always popular, and ices are the finishing touch of delight Christening. — ^Invitations for a christening should be sent by letter but only to near relatives or very old friends Godparents ought to accompany the child and parents Other guests should be given pews near the font A boy has two godfathers and one godmother; a girl has two god- jonothers and one godfather. • The chief godmother has the "duty of taking the child from the mother or nurse to place on the clergyman’s left arm Tlie father,, pr the chief godfather, gi\es the baptismal names, talang care to speak them most distinctly After the ceremony, the mother or nurse takes ihe child from the cleigyman Particulars for regis- tration are gi\en by the father to the clergyman m the vestry after the christening. Pure white is die traditional v/ear for the child. If colour IS introduced, it must be blue for a boy, pink for a girl Fees.— There is usually no civ^stcning fee, but the parents may like to give a donation to some parish chanty. The verger ^ ^ and any at tendants at the church „ expect small gratuities, and if you have a nurse she should receive ' a money present from the ^od- f parents, usually from 5s to £ 1 . Parties. — If the christening is- a morning ceremony, ask those > present to lunch, and treat the " clerg^unan, if he comes, as guest , of honour. The christenmg-cake > should be the centre-piece of the table, and be cut by the mother at dessert. The child's health , should be drunk in champagne, ' though other wines or temper- anefe beverages may of course be ' substituted if desned If the chnstemog is an after- noon ceremony, hold a Christen- ing Tea It is perfectly correct* to ask guests to this ordy, or to tlie service as well Invitations to ' the tea only may be sent on ordmary “At Home” car^, with some indication of the ’ special nature of the party wntten in . The procedure is the same as at an ordinary "“At Home/’ except for ‘some ceremony over ' the cake-cutting If the grand- mothers are present, ,give tliem - some share m the arrangements, ' either m looking after baby or , helping with the tea. ' , There is no reason why baby should be present for the whole time, prowded that each guest-' has an opportunity to see the ' monarch of the day Ask your guests fora httle earlier than the, usual hour, if you hke, and let the arrival of tea later on be the signal for baby’s departure. Another bnef appearance, “to , - say good-bye,” could be made , f y 1 CHRIST.ENING^GHRIs’f MA^ PAR'TIES > 183 ; towards the end of the afternoon ' ' if desired " Presents. — There used to be a charming symbolic custom in' the North of England by which a baby under a month old was taken to visit the houses of friends to bring luck, when each house- > ' holder m turn presented an egg for the fullness of life, a piece of silver for the richness of life, a [ piece of sugar for the sweetness of life, and a piec,e of coal for the warmth of life ^ / ' 'Most friends hke to make some ^ . httle present to a baby, but only ^godparents are expected’ to offer more than, say, some srhall hand- , , made addition to the wardrobe Godparents’ traditional presents are silver mugs, spoons or forks, . or perhaps a piece of jewellery for a girhbaby The presents 'should be of lasting value if possible, and if money is short ' it IS qmte permissible for the three godparents to club together ^ ^ and give one present Occa- sionally a godmother will give '' the christening robe, but this js , f more often 'the privilege of one ^ of the grandmothers Christnrias Parties.— Do .not , be content to serve the same . Christmas dinner and tea and , have the same kind of entertain- ment year m and year out. , Retain as far as possible all the ^ traditional good cheer, but at "the same time introduce novel ' V touches, not only m the fare and - amusements but in dainty, original table decorations, so as to make the food and dnnV , ] festivd-looking. ' E nte rtai n me nt > — ^Everything E.W. ^ 1 * f should be traditional on Christ- ' mas' Eve or Christmas , Day Tf you wish for a quiet, evemng, arrange to have carol singing or ghost stones told roimd the fire '' by candlelight. If you are having, cards, you should play some of the old-fashioned games for a - large number of players rather ' ■ than arrange serious-minded bndge. If you are havmg dancing start with Paul Jones, then iri- „ elude the polka, bam-dance, and the veleta in the programme G ifts — Suspend a giant cracker . of crinkled paper from the ceiling, > with a nbbon fallmg to within ( arm’s length from each end. When these ribbons are pulled. . the gifts come tumbling out.’ ' . Children love this method, but, of course, you must have' no ' breakable gifts Place-cards. — ^Allow a posy of flowers, a red rose, or a spng of ' mistletoe for each lady, with her , name on a tiny green leaf ' attached to the flowers Give ^ each man a buttonhole — a scarlet carnation preferably, with a ^ name attached , ' Jable decorations. — ^If you have an electric"' light hangmg ' above the centre of your table, why not give it a Christmas bell as a shade^ It can be made with, wire over the framework of a- , cheap shade, or a wire one bought and adapted, hned With ■ silver paper, and covered' with cotton-wool sprinkled w'lth frost ' ' Decorate with sprigs of berried 1 holly and mistletoe, either arti- ficial or natural ' Have m the centre of the table a large dull green bowl of floaUng' ' N . i84 SOCIAL ETIQUETTE Chnstmas roses, and round it, if on an oval or round table, red Candles m sticks hidden inbemed holly or mistletoe If the table IS oblong arrange the candles in a row from the centre to the ends Place a dish of Chnstmas bon- bons beside each place, and con- nect each dish with the bell by a gold or silver tinsel nbbon Decorate your silver fruit basket with grape leaves and a great tinsel bow If you have no pretty little dishes to put the sweets in, you must buy some fancy bonbon- cases — silver or gilt baskets or scarlet paper flower-cases like lilies or poppies or roses, made wth deep hearts so that you can fit the paper-case for sweets inside Cocktail Party. — ^When you wish to give a cocktail party, you have the choice between morning and afternoon Some, hostesses specialise ih Sunday morning cocktail parties, starting about 11.30 and ending at i o’clock, but most prefer the late after- noon, asking guests for 5 30 p m. If your home is not fitted with one of the modern cocktail bars, , cithci; mix and shake the dnnks yourself at the sideboard or a side-table, or have them prepared and brought in as required It is more informal to prepare them in the room for your guests as they arnve Arrange the snacks you are offenng cither on a buffet or on odd tables, within the reach of all Equipment.— Ckicktail-shaker, with separate compartment for ice when possible, cherry-sticks j cocktail glasses; tray; ice; imn- laturc serviettes, lemon -squeezer^ ' Ingredients. — French and Italian vermouth; variety of bitters, dry gin; whisky; liqueurs; olives, maraschino cherrres, 'oranges, lemons, etc ^ Mixing — ^Measure out mgred- lents required into shaker Add ice, shake well, and pour into glasses when mixture is properly iced If wanted sweet, stab maraschino cherries with a cherry- stick and place one m glass, if wanted dry, substitute an olive, stuffed olive, or pearl omon for cherry Snacks. — Offer dishes of olives, stuffed with pimento, salted almonds, and Saratoga chips ^ If you wish for something more elaborate, offer little crofites of thinly buttered toast spread with caviare; wafers of smoked sal- mon sprinkled with lemon jmee or mmced omon; puff cradmels stuffed with a prawn soaked m mayonnaise,,^tiny cheese biscuits spread with foie gras and gar- mshed with chopped truffle; mmiaturc sandwiches filled ivith home-made bloater cream, little hot sausage rolls, unsweetened ice wafers, thinly buttered, spnnkled with grated cheese and crisped under the gnll, or tmy hot grilled sausages, each spiked ,on a toothpick Arrange all on dainty plates covered with lace paper d’oyleys Con versati on . — The art of con- versation IS to know how to listen All other gifts are, as it W'cre, the icing on the cake If you really wish to please in con- versation, learn to make otliers COCKTAIL PARTY— CONVERSATION 185 talk, study your friends’ tastes, ,good way- of *ascertaining, other and take a genuine interest in people’s vie\ys and tastes Better til pm You will find-it ^eed not keep conversation away from be at all bonng to listen to politics as much 'as possible, “shop,” provided it does not especially if you yourself hold become too^techmcal strong views, smce argument is, ' If you find yourself out of your not conversation, and embittered dep'th, never be afraid of asking assertion is not even argument— for an explanation in simpler and both are liable to follow temis This is flattermg to the politics into your room speaker and wise from your If you , are talking about pomt of view, since it may save matters of taste — ^books, plays, you from some foolish remark films, music— he careful not to . ' caused by misunderstanding But take a supenOr tone nor to beware of the chdchsh or “help- parade your knowledge Re- ' less woman” pose, which can be member also that the opposite ^ intensely irritating attitude, the “Oh, of "Course I If there are several persons m don’t know anything about these^ the company try to keep the things,” or “Oh, well, you clever conversation general Turn with people” tone, also verges upon a question to any one who seems discourtesy Try to find some to be left out, and if this is not common meeting-ground — successful change the subject of Mickey Mouse, detective stones, conversation as soon as possible dance music perhaps A mutual * without appeanng obvious Some dislike, of course, 'v^ do as well people are naturally silent If you know or guess at this do not embarrass them by trying to make them talk at length, but do not leave them out of the con- , versation Turn to them to jom in 'a laugh, or in agreement on some pomt, and be ready to bnng diem into the discussion if they seem to wish it ' . / Subjects. — ^If you have to , start or lead the conversation yourself you will need to keep up with the topics of the day, and here the wireless talks are useful, as it is often easier to find time to hsten — ^while you sew, foir instance — ^than to sit down to solid reading To start a discussion of the wireless pro- grammes themselves is often a as a mutual likmg Voice — Never allow yourself to be ashamed of a local' accent.' A touch of one may giye char- acter and charm to a voide — ^but, that voice must be pleasant to start with “Her voice was ever soft, gOntle and low, an e:i£ccllent thing in woman ” Here ^Shake- speare tells us the essentia]^, and people to-day who haq -yvise parents may thank themiTor Itp- fiismg to listen to si^heaked, whmed or shouted revests It IS so easy to get into ifely habits of speaking while voUng, -and so difficult to tram^neself out of' them later /• , < , Do not smile/too much while speabng, it i^akes thd woids less distmct ^d the tone flat. i86 SOCIAL ETTQjgr.TTC Try neither to dravyl nor to rusli your words, and keep the pitch‘d of your voice as low as you can without afiTcctation Dances. — Private — When ar- ranging a dance be careful not to over-crowd the floor , If you are hiring rooms for the dance^ place all arrangements in the’ hands of experts , Dress — ^Full evening dtess ex- cept for very informal occasions; or for Flannel Dances in the summer, when the men should wear flaimcls and the ladies summery frocks or very iimple evenmg dresses Etiquette — ^Dance programmes arc not essential, although some- times provided, They should be handed to the guests ,on entering the dance-room The host must lead the way to supper with the lady of highest rank Other rules of precedence are usuaUy m abeyance Guests simply form their own parties ' At sraaU dances, host and hostess are responsible for intro- ductions, and must see that their guests do not lack partners It is not correct to refuse to dance unless already engaged, but if, tor any reason, you do so, you must never accept another part- ner for that same dance Should you find that your partner dances Dadly, never allow yourself to comment on this fact by grimace or gesture to your friends It is n^ permissible to dance as oltra as you wish witH one partner, but at a small dance it K better manners to divide your attentions ^ Floor,— IS you cannot provide a Ijood dancc-fioor do not pvc your dance at home.. Parquet flooring may need levelling as well as extra polish, if anv blocks arc displaced Well-laid linoleum makes a passable floor An ordinary wood floor, if unev'cn, should DC planed beforcpolishing^ Hours — From 930, 10, or 1030 pm to any hour up tiD 4 a m , as you please Saturday night dances arc usually Cindcrj cllas, ending at midnight. Music — ^If you cannot afford a good dance band, use new records on a good gramophoni^ keepmg the intervals 'between records short, or turn the wireless on for a good dance orchestra. - Reception — ^Receive your guests, who have prcvnously been shown to the cloakrooms to leave their wraps, at the top of the stairs or at the door of the dance- room Shake hands with each.’ Refreshments — ^For a large dance, have hght rcircshments available throughout, in addition to supper, and in separate rooms. If IS best to put’the arrangements into the hands of a firm of caterers. If arranging tlic supper yourself^ have all food ready m mdmdual portions, and taken round on dinner-wagons to guests when seated ■ The first course might be on the tables before they come m , Rooms < required — ^The largest room should be set aside dor the dancmg It is best to have the door taken off Rooms are re- quired as lounges, with plenty of ^sy-chairs The hall ?nd land- mgs may be util^ed if suitable. It IS usual to hire palms to set f DAN'cj:S— DINNER-PART y‘ 187 ■ about j between the groups or ■ ' - chairs. ' A supper-room, and ) > ‘room’ for dight refreshments, a' ‘ ; card-foom, if you expect many , dderly people, and two cloak- ' rooms, with a maid to assist the ' ladies, are also necessary Arrange ' all equipment needed for any > ’ possible dress repairs, also various shades of powder and a jar of ‘cotton-wool on the dressmg- , ' table Wlien catering for a large number, remember that cloak- -’^^oom tickets save time on de- ' - parture Arrange a good colour- ^ '-scheme for yoiu: dance-room,’ ' ‘ earned out m flowers and light , shades ' Private subscription dances. , Tliese are usually arranged by a group of ladies who sell tickets among their own circle of friends As there is no question of profit ■ to the organisers, these dances afford opportunities of eiyoy- ' ment at reasonable cost hall , with good floor and a good band ' should be hired, and refresh- , ^ finents arranged with caterers Good brgafusation is always necessary for success '■ ’ Public dances — ^Foranydance for which tickets are sold, you should make up a party if you ■vinsh to have a really enjoyable '/ ' time Certainly nevCT go partner- less ' Dinner-Party. — ^Dinners may' ! be ' either formal or intimate The following notes apply mainly t . to the formal vanety - Dress. — This sliould be severe rather than flufiy “Fuss and fulls” aie out of place at dinners , Etiquette.— Guests take off their %vraps before bemg an- nounced Husband and wife ate aimounced together, thp lady ■ enWing the ‘.room first Host" . and hostess shake hands with each guest , ' ’ / When dinner is announced, ' the host gives his right arm to ^ the lady of highest rank A bnde - always has precedence and a ' marned lady over a smgle if ,of equal rank If there is a marked' , ^ difference in yeara, the semor ' ' 1 ranks first. (For informal dinners, , ’ ' . go m as for Luncheon Parties.^) Host and partner lead i the way. ‘ ' The hostess has previously intro- duced other partners, who follow , m order of precedence, she her- < self commg last, \wth the gentle- ^ - man of highest rank .Husbands , < ' and wives should not partner one ^ another . The host should sit at the 1 bottom 'of the table, his partner . on his right He remains stand- - ^g until all guests are seated , , ■ At very large dmners a seating plan should be shown m the ‘ " reception-room, otherwise thcr' ’ host motions the guests to their ' ^ places Name-cards are used for big dmners The hostess takes ’ the top of the table, her partner on her left Other places have / now , no special sigmficance. Place the guests as you think best, ^ •' with regard to smularity of fkstes, etc Each lady should sit on her partner’s nght Gentlemen tnust talk to the ladies on their Idt ^ also, whether they have been mtroduced or not When dinner is over, the' ■ / hostess bows to the host’s partner, who rises The gentleman near- ^ Seo pago 200 / i88 SOCIAL ETigUETTE est the dbor opens it, and the ladies leave in the same order as they entered, the hostess last The gentlemen all stand, and pull their partners’ chairs back as they nsc Coffee is served to the ladies in the drawing-room and to the gentlemen in the dimng-room, except at small parties, when the gentlemen sometimes join the ladies for coflee Should they not do so, they remain at table for about 15 to 25 minutes ^rvice Hints to the maid I Before announcing dmner, have the first course on tlie table, - if cold, on the sidetable if hot, back the chair of the .chief guest Leave the dining- room door open, and shut it when every one has entered 2 M service should be fromthe left stdC) except winct coffee and liqueurs , 3 Stand to the left of the carver, with vegetable dish m , your, left hand ready to hand immediately after the meat, to ■each diner (If there are two maids, the second should folloVv' witlivcgetables) When carrying rtean plates round, take several at a time, to avoid frequent journeys to the side-table 4 Start your service with the fete 5 When serving wmc, pour fi^avc^httleiStoTehSs fhr. * This custom dates from foe time when the 'host drank - neca noi fear poison' It has now the practical use of assuti^ 'the host that ' the wine is not corked Go round to the Ifff, ^namipg the wine as you offer it to each guest m turn Wine must always go round with the sun Return last to the host and fill up his glass 6 Leave the room as soon as you have served dessert and dtf not return to serve coffee until the ladies have left Their coffee should be served first. Carving hints. — Godd carving means no waste The pordons must be sightly and palatable Use well-tempered, well-shaip- ened kmves, and hold your knife fiiinly and at one angle, makmg direct and decisive cuts. Fish — ^Use a scimitar-iihaped Sliver or plated blade, and broad short-tined fork The middle of fish IS the choicest Carve rthick fish in thick slices down to die break the fiakes With salmon, serve a httle of'the thick and a httle of the thin to each person, the flap is the choicest part Serve upper side ot sole, plaice, etc, before re- moving backbone. Strds . — A stiff, pomted, long- handled knife and long-handled lork, and a pair of game sassors are required Remqye the leg- ^d wing nearest you, then cut mng, thm shoes from the breast, nsert the fork m the breastbone ot chicken Serve stuffing or gamishmg with each portion stiff-bladed' knife should be used for sirloins and' a fong, supple knife for bnsket nd round Cut all meats against me gram, except saddle of mutton, winch must be cut, 40 Good carving needs sharp knives and means no wastes besides providing portions inviting to the most fickle appetite ' When carving poultry always , try to serve a little white meat with the dark , SOCIAL ETIQUETTE Tc," paj alld to backbone Slice rolled roast horizontally across joint ftal'C care liiai guard of fork is up; Cut crown roast between ribs Cut undercut of sirloin fiom thickest part Best eaten hot — undercut of sirloin, underside of shoulder, knuckle end of gigot JIam — Cutslanting slices from shank towards thick end, as this N.rsics least T he choice cuts are in die centre of the ham Wines. — ^It is perfectly correct/ to serve first sherryj and then onc’ wine only throughout the meal, usually a Sautcme,'Graves, Chab- lis, Moselle, or Hock, the first two probably being the safest ' choice If you are ser\ang game, choose a Claret or Burgundy, but do not start serving it until after the fish Here is a table of ’ wines suitable for the yanous courses at a formal meal : — ’ Ictd melon lion. d’CLuvio Soup ^ Patd dc foie gras Sinol cd salmon Ojsttrs r.gg dishes I tsh Bntrecs Joint or bud Si‘.tcts Qiecse or fruit TABLE OP WINES I Dry Madeira. Dry, pale sherry or fine old medium dry Madeira Shcrr>' but only if soup is clear, or cream of chicken, com or mushroom Dry Madeira or sherry ' ^ Medium dry Graves or Hock. Chablis, young dry Champagne; dry Graves or Moselle. Drv white Burgundy Chablis; Graves; Hock, Moselle; Cham- pagne Claret or red Rhone w^ne Claret or Burgundy Sauteme, Chateau Yquem; Forster J csuitcngartcn , any other sweet wane; Champagne The two first arc suit- able also with dessert Poi t Browoi Sherry, Choice old Madeira. 1 Choov: jour wines according to <. other — Clisimpagncona hot n ,h!, and Claret or Burgundy on a co'd, v*.}ien both are cfjuallj nis’ablc for the menu and the orcoMon, Tempemturo. — Serve white w r-' cmMed and red stili i.rues t,i r'O'T n-rnpierature, *-iandirjg i'i- ficeantir tn the dminn-*oom H e hoiir' before WToltd put ie« ,n wirc-gJa'istg. Emergency Entertaining. — Some hostesses make.no end of a fun when the Man of the Hoik'c brings a fneod home uncxpcct- ' cdjy to supper. Now there is > something very wrong if a liostcss cannot provide a meal at any and c\’ery time It is a slui on her powers as a caterer and repoia- - lion as a hostess not to be able to ' pi eparc and scrvcsuch emergency meals Have a w'cli-stocked y emergency ihelf in your stort- m the family, of whidi she is the cause, and she will take care not to make a display of her pov/cr. She will not insist on havmg all her fiance’s attention She will to talk to his parents when she would rather be alone wth him, and she will see tliat he docs not neglect his usual attentions to them for her soaety. Her reward for a little scif-sacnfice will be the knowl- edge that when she has left, her ' T?.Na-AGEMENTS—EVE Engaged couples may even spend tlieir holidays to- gether, apart from their famihes, though they should do so as members of a party of fnends It is in the worst of taste to ' indulge >m any demonstrations ' of affection in public, or to ^ monopolise each other’s attention at dances or parties If the engagement ends — ^If an .engagement is broken off, all letters should be returned im- mediately. If either party pre-' fers to burn the letters rather than return them this is per- missible, but m that case a note must be sent with the presents to explain what has been done ' Evening Dress. — ^Don’t wear elaborate evening dress except upon formal occasions Choose a simple dress for informal - dinners and parties Should the invitation specify “Not evening dress,” wear your smartest after- noon frock or a very plain semi- evening dress vnth sleeves , For men — Men should wdar full evemng dress with tail-coat, white waistcoat and tie on formal ^ '194 SOCIAL ETI'QJ^ETTE occ^sions^ and on all occasions when ladies are present in the party unless asked not to do so For more informal purposes a dinner-jacketj black waistcoat ,and tie is correct “Black tie or white tie^” is a common question, ^ especially when invited to private parties If evening dress is not to be worn this is usually stated on the mwtation If it is not, always mqutre if you are at all doubtful Garden Party.— During the summer months people with large gardens usually prefer to invite friends to Garden Parties rather than to mdoor “At Homes ” However, in the chang- able English chmate, it is well to arrange somethmg so that the party may be easily transferred to the house if necessary As it is irritating to provide for guests who do not amve, send out a defimte “Fine or Wet” mvita- tion, specifymg, for instance, tennis or bridge This, of course should only be done for the smaller, more informal type of party. When asked to any Garden Party, guests are ex- pected to turn up unless ram has settled in steadily and heavily for the day Merely uncertain weather is no excuse for absence* i For a small party, it is on necessary to provide tennis Ser tea mdoors, but have some sms tables and chairs m the gard< near &e house, so that goes can t^e their tea outside if thi tike. Serve ices durmg'breaks the game, also iced lemonai and cups of various sorts ] ' the strawberry season' be sure to offer strawbemes and cream.' Have guests shown durect into the garden, where the hostess always receives unless thewcather IS wet Word invitations to a garden party so that they include any visitors staying with your friends Tennis wear is correct for informal 'garden parties if the game has been specified on the invitation, and you intend td play If not, the lightest summer wear should be worn by every one The hostess usually wears a hat If you have children at home, and -are asking any guests to brtng theirs, remember to pro- vide spccnal amusements for them, such as a swing, a space where they can play rounders or such ivithout getting m the grown-ups’ way, or clock-gotf, with little prizes offered, and see that some member of the house- hold IS in special charge Chil- dren must be remembered, too, m'the refreshments. It is best to arrange a sit-down tea for them in a separate room Guest-Room. — ^See ' that the room IS qmte ‘ ready and free from your own personal odd- ments before your guests amve, ydth wmdows and bhnds work- ing properly The fire should ' also be m order — or ready laid, if It IS an open fire Put matches on the mantelpiece if needed for the fire, and a vase of flowers bn the dressing-table. Havehot water ’ also ready when your vusitors' amve, if “hot and cold” are not installed, and hght the fire some tune before, if it is a cold„day - "GARDE^N. PAJITY— GUEST-ROOM ■ , 195 " , Furnishing. — ^Have twin beds ' (preferably), ' or a double bed, with box-spnngs and good mat- > tress'es Make sure there are enough blankets, and leave a travelling-rug on the couch. Allow an extra- pillow to tuck m when reading in bed -The room should also contain a large wardrobe, fitted for both femimne and masculine appard, a coat and trousers rack, a shoe rest, a dressing-table with drawers for hngene, handkerchiefs, etc , and --a dressmg-table stool, a wntmg-table and chair, a bed- side-table large enough to take the early-mormng tea-tray, a bed-table if w'anted for breakfast > m bed, a fireside chair, and some kind of couch If you have not a fitted wash- basin, you must haYe a wash- stand with a mirror over it, . placed in a good light for makmg- up or shaving ' Arrange rugs on each sid9 of thp bed or beds, unless you have 'an all-over car-^ ^ pet, and place a mat in front 01 washstand Never have a clock .which ti^ noisily -Accessories — Store a few odd- r ments in a drawer for a guest unexpectedly staying the night — ’or a forgetful packer — such as ' eau-de-Cologne, smelling-salts, talcum powder, orange sticks, a nail-file, work-basket with mend- ing-silks and wools, ^needles, - scissors, bodkin, a first-aid box ' cpntaining aspirin, throat lozenges^ lint, stickmg-plaster, iodine pencil, lotion foi stings, etc., a miniature corkscrew for perfume bottles, a button-hook, and ^ small clothesbrush. Bedside-table. — ^Arrange on it a' fancy tpx of biscuits or a tiny, box of choiiolate croquettes, and place some fresh fruit and a carafe of water on'the table when mak- mg doWn bed Book-shelf — ^Provide a Tew new novels, and a volume of. essays, or one of the many good anthologies of prose and verse Do not leave the same books on the shelf, year in and year out. Try to provide books to suit each guest’s tastes Dressing-table — G i v e the dressing-table a fat pin-cushion well stocked with safety and , other pins in varymg sizes, \ a srqall waste-paper bas&t nearby for soiled cotton-wool, lined with a white paper-bag for con-^ vemence of emptying. Washstand —fix. a hook for a strop somewhere near for male guests witli old-fashioned tastes Provide a container that will take dentures at mght. If you do not wish this to be too obvious, leave a cheap gleiss powder-bowl empty on the washstand or shelf for the purpose Make, sure you have supplied a bath-sheet, and put out enough towels and a fresh cake of imldly-perfumed soap. - Writing-table — G 1 v e the wntmg-table a dean blotting- pad, a supply of note-paper and envelopes — including a few large and some foolscap size, some post-cards, telegraph forms, and labds, gummed and tie-on, a pen-holder, box of assorted nibs, a sharp pencil, penknife, paper- kmfe, scissors, ball of stnng, bottle of fouqtain-pen ink, as well as a filled inkpot. ^Provide I 196 SOCIAL ETIQJJ'STTE - also a large v/aste-paper basket, cigar''ltes, matches, and an ash- tray, and one or two of the latest magazines Lighting — See that the light- ing at the bed is adequate for reading in' comfort and that the writing-table is also well lit Good lights for dressing-table and washstand are equally essen- tial If the bed or beds face the window make sure that you have either dark blinds or curtains to preserve sensitive eyes In a word, furnish your guest- room so that your guest or guests arc at home from home. Housewarming. — This can be given either in the afternoon or evening If you wish to invite a large number of people to a small house, why not arrange a party on the Imes of an ordmary afternoon “At Home” for the older people, and a gayer party m the evenmg for the younger folks’ Both need not, of course, be held on the same day Traditionally, an evening housewarming party includes games, music or dancing, W if you and your guests prefer a quiet evening of talk round the fire there is no hard and fast rule m the matter Provide either a sit-down supper or buffet re- freshments, just as you like Eitlier is correct Make it a cock- tail party, if you prefer The mam thing is that the guests shall have the opportunity of seeing the new house, and the garden too, if you have one and it is still daylight A charming idea for a summer evenmg party would be to show the guests direct into the garden, the hostess receiving tiiem there, and let all vvanderl^ about and chat until called into ' the house for supper Follow vwth games or dancing, or , both Introductions. — By letter — Do not offer letters of intro- duction too freely and never give^ social ones unless you are very well acquainted with the people ' concemed Should you fed un- certain whetlier the introduction which has been asked for, or which you think would ^ be 'a kmdncss, will be welcome, write first to your friend asking if it may be given Leave a letter of inbroduction unsealed The per- son concemed will seal it before dehvering it The bearer of a social introduction should either post It, or leave it at the houses - with her card In the latter case - she should not ask to see the' hostess at that time. Should such a letter be sent to you it must nev'er be ignored or • put aside. If it is impossible, for ' any reason, to call or' send an . invitation at once, a pohte'note of regret must be written, es- plaimng the circumstances On the other hand, do not be too friendly at first, as it might then be difficult to withdraw from the acquamtanceship later should you wish to do so In the case ' of a visitor makmg a short stay m the neighbourhood, this aoes not apply Better make your first invitation one to tea,''asking ^ one or two friends as well, or to an “At Home,” or a cocktail party, rather than to -dmner. Business introductions should be H O X/S E w'a R MI;^ G— invitations' V 197 delivered- and aclcnowledged without delay Verbal introductions. — ^Intro- duce I A gentleman to a lady,' ■'whatever their respective ranks, a. A lady or gentleman of lower rank to 'one of higher rank, 3, An unmarried lady to a a married,' unless' the former is of higher rank, 4 A younger lady or gentleman to an elder if of equal ,rank The person bemg introduced is always named first, the correct form bemg “May I mtroduce Mr A — Mik B ” It IS correct to name any re- lationship to yourself when mtro- ducmg, and it is always useful to add some words of description, as “who has just joined the staff of the High School,^’ and so on You wdl find that Americans almost always add the name of a personas home town, but this , custom IS not likely to be adopted over heie , On introduction, both should ( bow, and say “How do you do,” but not shake hands unless the person of higher rank or the elder 'offers her hand as' a sign of fevour. Ladies may remain seated'When gentlemen are mtro- duced,^xcept in the case of their host, or of some one of higher ' rank tlian themselves At large dinner-parties the gentleman should be introduced to his, partner, and ladies to each other m tlie drawmg-room after- wards Gentlemen r emaining at toble talk to each other without introduction, though a good host will sec that guests with interests , in common are informed of these When there are few guests mtro- ductions will haVe been .made before the meal At large gatherings the hostess decides what introductions to make Should a gentleman be intro- duced at a garden-party or “At Home” in order Aat he may wait on a lady, this need not mean more than a bowmg acqaintance afterwards At dances mtroductions may be made by stewards at their discretion " Always speak names very dis- tinctly when making introduc- tions If a name is difficult, find an opportumty to speak it again ^shortly afterwards Invitations. — ^Be careful to differentiate between formal occasions (large “At Homes,” , Dances, Diimers, Garden Parties) when the mvitation must be m the form of a punted card in the third person, and informal oc- casions (teas, lunches, family dinners) when you should mvite by letter, or even verbally. One invitation-card includes husband, ■wife and daughters, but sons should be invited separately ’ “At Homes ” — A fortmght’s notice is necessary for large “At Homes ” For small “At Homes” give a week’s Send the mvita- tion in the hostess’s name "only, on “At Home” cards, pnnted, ■with the name in the centre, the address m the bottom nght-hand comer, with day, date and tame under the name, and any enter- tainment arranged noted m the bottom left-hand' comer If an answer is expected — ^not usually die case -with “At Homes” — the letters R S.V.P should appear on 198 ^ SOCIAL ETIQUETTE the card by the address Wntc the name of the person invited in ink in the top left-hand comer. Bi*idge parties. — Give a fort- night’s notice An “At Home” card specifying “Bndge” m bottom left-hand comer isusually sent Cocktail parties. — Give a week’s to ten days’ notice In- vitations are usually sent- on “At Home” cardsj or informally by brief notes, or verbally Dances — Give a fortnight’s > notice, or three weeks’ if you are arranging it at a busy time socially. Invitations should be Written on ordinary “At Home” cards with “Dancing” printed on the bottom left-hand comer Dinners — Give* a fortnight’s to three v/eeks’ notice. Wnte in the names of both host and hostess Printed cards are per- missible only for a very large dinner Arrange the invitation like this — Mr and Mrs. A request the pleasure of the compare o\ ,Mr and Mrs. B. at Dinner , 0” {Day), {Date), at {Hour) For an ordinary dinner-part irate a personal note or teh phone Invite for fifteen minuft before the actual dinner-hour, t Jlow for aperitifs, or for possibl delay on the way. Garden parties —Give fror ten days to three weeks’ notice ,mvitations on ordinary “A Home” cards, specifymg am form' of entertamment. .The words “a.n(J party” are usually added after the name of v the person invited Luncheons. — Give a week’s notice except for a formal occasion, for winch a fortnight’s or three weeks’ is necessary In- vite by note or verbally ASk for fifteen minutes before the actual hour, as with dinners Teas. — Give ten days* notice for tea parties You can mvite either by note or verbally " Tennis. — Give anythmg from a fortnight’s notice to a few hours’, accordmg to the typfe of party. For a large party invite on “At Home” cards with “Tennis” printed on bottom left-hand comer, otherwise by note or verbally Weddings. — Send invitations three weeks before, either pnnted on ordinary notepaper or in silver on cards with envelopes to match Arrange the mvita'^qn as follows: — Mr and Mrs. A. request the pleasure of the company of Mr. and Mrs. B. at ^ ^ the marriage of their daughter , M with Mr G D , on {Day), {Date), at {Church), and afterwards at {Addrdss). RSVP. \ . Acceptances and refusals. — Always answer invitations at once Formal mvitations should ^answered in the third person. The only exception to this 'is m answermg an mvitation for the - lamily, where some arc accept- 1 ^ •> f i I N V-I T A Tl O N S— l'e T t'E R - WR tTING m ing and some refusing „In .this , case explam' the circumstances^ by letter. i ' ’ i . < ^ I . *‘-DearMrsAf I much regret that J am unable to accept your invitation 'for . . . owing to i . . My daughter ... however, ts very pleased to accept i . . I I Never go onto long details wh^ ' ^ refusing an mvitation It is ' usually better to give the reason ■■ when writmg* m.the third per- son — ) h Mrs B regrets that owing to .. . , she IS unable to accept Mrs. A’s kind r ' invitation for {Date) * Informal ipvitations rdust be ' answered m the first person. ' . 'By telephone. — In tiiese days \ / it IS permissible to give invitations , ‘ ' , to informal jjfairs by telephone. ' ' 'If you do this, you ifiust speak , to your, guest personally and you should make a point of phrasmg . I your mvitation so, that a refus^ can be given gracefully. Be sure to rmg up at least a week ahead ' of' the party. Many' people re- ' ^ ,sent a laSt-minute mvitation as impolite, apart from its mcon- ‘ 1 yenience / , Letter-Writing^ — ^If the ad- dress IS not printed or embossed, ' ~ write It c\early and in full at the top nght-hand comer of your paper, and always put the date m full ^ imder it Take great care to write people’s names correctly, . noting use ofhyphens or unusual 5 spelling Your note-paper and , eriv elopes should match, and be I good quality and quiet colour. ,,Use black or blue-black ink. Do * ' , E.W. not dodge fi:om_ page to page, but vlrrite straight' fonVard, in' a book - ' . ’ . ' , , . Addressing the envelope.—- When addressing, write m the middle of the envdope and place, the stamp exactly in the top' nght-hand comer Always give postal distnct and number when wntmg to London Give county,'’ unless the letter is to a county town — ^Norwich does not need Norfolk added, nor’ Warwick, Wanyickshire — or to a large ‘ provmcial' town Some of these* now have distnct numbers, which should be given ' It is usual m these days to accord every man the title of Esquire It is generally abbreviated to Esq. and comra after the surname, but before any letters to which the addressee may be entitled. It is considered best to use a man’s full Christian ’ name, or two or more imti^^ with his surname. Do not use , one mitial alone If a man has a title as Sir, The Honourable, ^ The Right Honourable, or The.. Reverend, put it on the envelope before his Chnstian name and omit the Esq at the end • One of more of a man’s Chnstian names must be used with liis title If a lady has a title, omit the’ Mrs or Miss arid use the appro- priate title with her Christian name, followed by her i surname. When wntmg to a marned un- titiied woman prefix Mrs to her husband’s Christian name and surpame It is incorrect to use, , her , Christian name Style — ^Try to be neither stilted npr slangy Do not wnte t r 200 SOCIAL ETIQUETTE “don’t, can’t, etc,” except to intunate friends Avoid - “al- right” and “onto” at all times; both are illiterate Try not to start with “I ” Enqumes after health, etc , should come at the end, unless they are the sole reason of the letter. End Tours sincerely, or Tours very sincerely if you wish to be more cordial. Liincheon Party.— A luncheon party shoiild be an informal gathenng of fnends without the ceremony that accompames a dinner-party The hostess re- ceives her guests m the drawmg- room, and leads the way to the dimng-room with the chief guest If gentlemen are present, they ■ follow the ladies, with the host For a mixed party, the hostess usually arranges the places be- forehand, so that ladies shall not sit together. As a rule coffee is served m the dimng-room after lunch, and then every one adjourns to tlie drawng-room, the lady of highest rank leadmg the way, apd the hostess last If the host IS present, however, the gentlemen may remam in the dining-room for a short time Guests are expected to Ifeave portly after the move to the drawmg-room, unless specially ^ked to stay on 1.30 p m is the usual time for a luncheon party, but it may be earlier or later if you like Ladies do not take their hats off for lunch unl^ .It IS a very intimate gathenng If you are entertaining with- out a maid, arrange the table to save trouble while the meal is m progress Have soup placed ready .in individual cups, or the. first 'Cold course on the tabife, before you sit down. Minimis e' carvmg and serving by haring individual fish or meat creams ' or dishes en cocotte If you are givmg fish mayonnaise, arrange individual ones and leave them in the refrigerator till needed. Make your sweets also m mdi- vidual portions. This does away with servmgriishes and simplifies washing-up. Have a tea-wagon with the coffee-tray on it, and the sweets or biscmte and cheese,, on the side fiaps. Clear soiled dishes on to the under part of the wagon between, courses For a small party it is a good id^ to make the omelet or savounes on a side table in the . dmmg-room, with an electric chafing-dish and toaster This saves your steps and is less fussy than havmg to run to the kitchen to attend to or dish up whatever^ IS cooking. Picnics. — The success of a pieme depends on good organisation. , If you are inrifihg fnends, scout beforehand for the best place, - and know, for instance, where water is available, where you can build a fire, and so on Take old mackintoshes as well as rugs to < sit on, and remember — ^plenty of agarettes Equipment. — ^Unbreakable* tumblers,paper dishes and plates, t cutlery, vacumn fiasks, cream fiask, sugar box, butter or pre- ■ serve jar, stock of small cartons, roll of waxed paper, corkscrew, bottle-opener, - tm-opencr, and matches, tablecloth, crepe paper serviettes, and cloths for wiping I t * ^ ^ - --LXJNCHEON .PARTY— PRESENTS 2or ■ ~ r ^ ~ ' “ and xvashing-up Additional,— earflaj after you Mye stamped, "Stove, stand, spmt-tm, tea-tin, 'it out' . ' ' ' ' .and kettle with screw lid for 2 Never throw cigarette-ends carrying water. If you are or matches into undergrowth, tnakihe a fire and cookmg, add heathdr or dry grass ■ saucepan, frying-pan, holdw, a,nd wood food ; — If you are to cook at the picmc, take eggs and hacon, or sausages If not, take hard-, boiled eggs, preferably stuffed with savoury yolksj with cress sandwiches or bread and butter 3» ' Clear up all litter. Either ' bury It or pack it into the basket ' for your own dustbin. Nothing IS m worse taste than to leave traces of your meal for other people to find. ' , Presents. — Study what to give- and when It' is not the cost of'' and small tomatoes, spnng omons ' ' or celery, cold chicken or sliced ' f meat galantme •with potato salad and pickles; or Boston baked { beans ' witli salad and brown <' bread-and-butter 'Do hot forget the dressmg if you arc havmg lettuce salad Also take a variety^ ,of sandwiches, cheese fiiscmts, sweet biscuits and cakes, as well . as fresh fruit, fruit salad or canned fruit and cream. If you take fresh fruit be" careful'' to choose kmds that will pack well . ' For drinks, take lemonade, stone ginger or cider, and tea or coffee Remember to include home-made or bought sweets m your picnic basket Quantities — ^Allow for 6 per- • sons 24 assorted sandwiches, " sa\oury patties or meat portions; , 1 large cake; 9 assorted small I cakes, and ^ lb Petits Fours, 2 quarts frmt, cider, or wine' cup, , or lemonade, and i quart coffee and 1 gill cream. THREE aUl.ES FOR PICNICKERS ' I. See tliat every spark of your fire is out before you leave ,1 the --scene of your'picmc It is best to cover the ashes with the/ gift that matters It is the > thought and trouble taken- m. procunng it. Besides the usual ' Birthday, Christmas, Ghristenmg and Wedding presents there are several other suitably occasions'" for little gifts When a friend , moves into a new house, you’ could give somethmg to match the new colour-scheme. When ' a friend is gomg abroad, the >, latest air-cushion would be wel- > i corned , And >vhat' about a wnting-case for a cluld Srst going to boarding-school, and a make-up box for a young friend entenng a dramatic academy? A handsome box of cigarettes ‘ would be suitable' for a young ■ actor at his first appearance. Flowers would appeal to tlie t young actress making her d^but on, the stage The latter two ' should be sent to the theatre for the first mght of tlie play If you cannot "Wford ,a ^t, send a greetings tdegram. An excellent present for al- ' most any one is a Book Token, which you can buy, combmed with greetmg-card, at most book- shops from 3s 6d upwards, and which the recipient exchanges 3 203 hOClM. lliflV I T TV ,for a booi o." her cho.rt nt l.tr local shop. Tor nn mvjihd, %%hv not join \%jlh other friends and give a good library subscriptio'i'^ The subsciiphon to a society or dub IS a welcome gift to mo a young people. At Chnstmas- Pme, the railway comp.inic3 ‘used to issue monthly returns be- tw'ccn two stations, both hakes available for a month from date of purchase, suppking ako a grccting-card to hold the ticket. This oltcn made a welcome gift for young friends just starUng to cam, who wanted to go home for Ciuistmas, or for country friends who liked a stay 'in town for ^Christmas shopping or to visit tlic sales — especially if you were able to meet for lundi and perhaps a maiinCc Books — ^Always buy books tliat are too old rather than too young for children llicir appre- ciation of literature growsquickly' -Really good collections of fairy stones, preferably illustrated, arc popular ^\otll most children up' to 12 years old' Tliey can be* read aloud to the younger ones Choose school and adventure .^ories for tlic older diildrcn . Consult your local pubhc library M to the most popular aulliore, if you arc doubtful ^ Children — Children love to ' have money to spend, so a postal order is a iwelcomc. present. If y^u prefer, arrange with a local shop for Ac child to dioosc any .gift up to a certain amount on your account Boys are usually pleased with Meccano sets, small ™odd aeroplanes, or 'oAer mechamcal toys A girl mi'riit M'r A c.Mfiera. loo,'W • fill'd if you are giving d'lMi, h iVmil) of ones i'S much ino.r fun tliAn a large one, and if you can dnea them yotindf, so much the Ix-tier. If the rhdd Irts a doU* 4 - hyn-f, what almut n of new furniture or china? Do not me **ii*"-fur' gifts, siidi as liaodkcx' chick, uni'll vou vm* your ih.mLs from thr mother instead of from Uie child’ Hen, — ^Tliciie is a legend tiuit no woman can d oo'c a lie. If \ou go to a first-class 'hop, and lake the quietest of those rreotn- niaidcd, in a colour favotircd by the man in question, you will not go far v/rong I iai.C‘'crchic 5 — ^but white ones t ith em- broidered imiiah— .^re a good idea if you prefer to pbry' for safely, or what about a liand* Imitti^ white silk scarf for even- ings? Do not piveagardtcs unless you know the brand approved, . Tor some one living awa\ from home, one of your best home- made cakes ple-TSc If a book- lover, obvioiisly a Book loken. If he IS musical. vsh\ not an order on a shop for one or more gramophone rccoids. tolicUiosen by himsdf? Women. — Little new gadgets ior flat or house are always wd-^ ' come if y»ou remcjmbcr dicir colour-sdicmc’ Give your own handiwork, embroidered tovicls * and table-sets, padded dresa- hangers, and so on For personal , 'year, dainty embroidered lingerie, kmttixl gloi-e and scarf sets, and buttonhole floi ‘crj. m ' Icadicr, wool, or silk are suitable, < « ! PRES'ETsrTS-i^,NACK PAETY* t203 " Ifyotiknowthe perfume favoured, ■] choose a bottle of thi^ or a jar of • ‘ bath-salts ’ 'Home-made sweefs and*, cakes, or jam m a damty ^ , pot which can^ be used after- ’ wards, ,are also good presente for ‘housewives and girls on their ' . own Some of them will also welcome Book Tokens, gramo- , . phonfe records or cigarettes Choose your gifts as far as ’ ' ' possible accordmg to the tastes of your friends , ‘ Restaurant Party. — ^If you are inviting friends to lunch or dme ,i ' wth you at a restaurant there are a few little rules you should^ t 7 observe Order your table be-' > forehand, and arrange ^to arnve ^ , at least five mmutes before 'the , ' \time you have stated to your ^ guests, in’ case any one should' ' . come early If you receive a , ' messagp to say that one of your ' guests has been delayed and will ' ' - arrive late, it is only permissible to start the meal when you are ' agoing o'u somewhere afterwards ^ I and the time-table has to be adhered, to If the missmg guest ‘ ' ,'‘is 'a lady,^ the host must then : wait for her' m the foyer and ' bring her in It IS usual to offer your guesis ' . either the table-d’hote dinner or one .Specially ordered before- , hand, and not to expect them ' to cho 9 sc k la carte ' Wlienithe meal 'is over, the hostess should lead out the guests, leavmg the r host behind for the moment to settle the bill If you are enter- taining a party of women guests ^ alone, a.rrange to have the bill brought* to you with the coffee and settle it then, so as not to have to interrupt those pleasailt - ■- last 'moments over the** coffee- , / cups, '' ’ Snack Party. — ^W'hen a hostess , is busy and has not .much time* for entertaming she can .still gain a reputation for giving " charming' little parties if she , ' specialises iri snadcs Instead bf' ^ asking friends to lunch or dinner 'say, ‘‘Will you come dnd have a ' , ’ snaclc with me^” , ' ‘ No matter what yojir pi6ce de ' resistance is, a hot one must be served pipmg hot i Arrange 'a plentiful supply, of temptmg ' ^ , accessories alongside, such as little dishes ofsalted nuts, stuffed olives ' and potato crisps, andajvariety of cocktail biscuits and wafers * Offer dishes of devilled eggs, . sliced liver sausage, and ' also . smoked salmon, sliced beet- ' root and sliced tomatoes, one masked' with tarragon and the other with wine vmegar, sprinkled respectively with , minced omon and minced pars- ley if not hmited to finger fare Sliced salmon, or liver sausage^ ,tunny fish mayonnaise, arranged, in individual portions, garnished ' i with sliced, stuffed' olives, is‘^7 another suggestion , If you like, serve a prawn or ' shnmp and V egg mayoVmaise in placeofthedeviUedeggs Arrange^, on a dish Imed wiSi cress or ' lettuce leaves On cold nights, allow a cup of well-seasoned clear soup or turtle soup made with turtle tablets and ' water, for each guest Dissolve' < ’ tablets in weirm water, then bnng ' . water to a boil Season to taste with pepper, salt and Madeira. ‘ > i f f I M" HU ifp ’'cup u»p' :'«ft .''?}"<■'• r'ilU S ll'u ti PV, l', C^t ^ I', * • fpwnr'iii jjf', trJt,n rr.«;fj u,-.* un^ ,'nd l'><.';?*"d )r'‘j fK'-iiA. Smr* V.jth l}c. f>i it } 5 • ti.<- prcp-JKtl svvrf't, f.ikc an*'! «'-n.*iff A jptniiiv I't^A for autumn ri nmrau*^? ftfUi! hia^J.br ••’■) fi'irw fr I’t rai Jt}, icr-frr,*'u» •‘fr.iH- hct ru s and ra’-pbrrn'r an tin la ■'ar.ijucr Suggested d rj nks —C li ootc r.n.fj it,c folioans'':— \t»- lamitli jljr-TTj a*,d liitirM. rH ^t^d!Mrn; ctrtituL*! ^is Lat'T on eft' r v. In<* au.' 5*irj.iip an"ol!i on i.or'''mft \c!!ou cheetc, each spikrd \Mth a cocktail stick ^n iliroiigh a coc].t,iil onion 1 my puff pastry eases filled ivilh cold, hignljf -seasoned Welsh rare- bit f .het'se b’scuits, spread \% ith butter fia\oured ^\uh lemon juice and black pepper, then topp'd wth minced smolt'd salmon Stoned dates fill eel with cream cheese, ine'cd to taste witit a piquant sauce, minced onion, parsley and %salnuts Supecr Party.-If you y^tsh Vi ti*^n tl ** tlstoj-' err. ao'n’s^c i..?th lutr" trv' C"**! e S. 'ted : UP pari 0 er.-pi r\?r\' tre f re; r‘d\, d r!'’ . Xf tt* the dm s> '*r‘>r i. J»1 d { slf'k the n, • ih-i h r.** TO I * t • e r 1' cm» rcr._>* cv’! rr e t tl c r fi-vj and lakim; jt t - a •'‘ra'I tab'e Tt ff hf-'t nan *m‘c the !ratr*i '■me', mrec hrer ircni * or front a table in th' 5tttm'’-r !h^ n*ral precedes a b-adite narty. If you prefer to invc supper " sutinr at {"Ij’e as tssuct, arrance soup ready at each ro',< r In fort you lead y oar ipicsts in. and h^ve the other dulses ai.d p’ati53t„ waiting on the ridrbo'^rd, ii" on a faufTtt Set nulery rnd sHs-s a* usual. Svvceis can be either on - f- , ' StrPPER PAR TY— TA'BLE ETIQJTETTE 205 - ■ 1. ■- II .1^ I I ■ ' . ^ 43 Points of Table Etiquette. — Soup should be taken noiselessly from the side of the spoon and the plate tilted away from the diner Asparagus is lifted unth the fingers, or with tongs, and only the Up u eaten Remove the * leaves of^ a globe artichoke wi^ your fingers, ^and eat as illustrated ^ the table or, with their plat^, on a dinner-wagon Offer an apentlf on arrival, usually the choice of a cocktail and sherry, and follow with beer, whisfaes aiwi sodai and a white wine cup in summer, and a red wine cup in cold weather. Serve coffee in the sittmg-room Table Etiquette. — ^When-you sit down, unfold your napkin and spread it on your knees. 'Do not begin to eat until every bnc IS served unless pressed to do so by your hostess. It is incorrect to take a second helping of soup or fish unless urged for some reason by your host or hostess When, a finger-bowl is brought to you on a dessert plate. remove it and the doily, placmg them to the top left of your plate After dessert, dip the " fingers m the bowl) drymg them , on your napkin. Do not fold tihe napkm after a, meal unless you are staying in the house. Leave it on the table beside your place. Asparagus. — ^Eat with fingers imless small asparagus tongs are provided Take by end bf stalk and dip m sauce Eat tips only. Leave stalks on plate Bones of fowl or game. — ^ Never touch wifh your fingers. Cheese — Small bits should be placed on small pieces of bread or biscuit and lifted with the fingers to the mouth Fish. — ^Eat with fish-knife and 2o6 1 SOCIAL ETIQJJETTE f fork, or walh a fork and the help jOf a niorsel of bread or toast. If made fup into fish-caLcs, etc , eat v/ith fork only. Fruit. — Apples, pears, peaches etc arc eaten %vith fruit-knife and fork Peel first, then, divide and lift ^ to mouth with fork Orangcs'm’ay be cut in half and eaten with teaspooi^ if preferred Grapes and cherries are placed ■Vthoie in the moutii, sking and stones are put out mto hand and placed on nm of plate. Melon and pineapple r/squire a 1 nife and fork. For strawberries and cream, use a spoon and fork, as well as for cooked or canned fruit Separate stones from pulp on plate when eating stone fruit, such as a peach or plum. Should you find a stone in your mouth, lift your spoon to your mouth and put it out Globe artichokes.— Use fingers to take 'off leaves and lift to mouth Mince. — ^Use fork only ‘Oysters. — Take o\ster out of shell with dmner-fork m nght 'hand, holding shell on plate v-jth left, and convey whole oy-jer to mouth on fork. Ripolcs, — Use fork only. Salad. — ^Usc fork only. Savouries —Use fork only, if n-Nible, if not, use knife and ion, from side of Tdt plate away from you io" jour last spoonfuls CL for instance), othcn^isc V uh ^poon and fork TabIc.Scttirtg._A badly. set table will ruin the effect of any. meal. Aim at symmetry through- out the arrangement, &om the' centre to the coffee-spoons , ' China — Place cups and saucers on tray to left, sugar and slop basins abovfi cups, and hot-water jug and teapot or hot milk jug ! and coffee-pot to the nght Ail handles must point to the right at an acute angle to the tray Glass — 7 ~As glass to be used first should be placed nearest^ to the hand Place glasses to right of, tips of kmves, either grouped, or m Ime with straight table- edge Port glasses are usually placed on table with dessert, when other glasses are cleared away. Liqueur glasses should be, arranged on a coffee tray or grouped on their own tray round ^ liqueur bottle or ddcanter Linen — ^If you are using a tablecloth, cover the table smoothly with a silence cloth of feltmg or green baize, and lay the cloth with the crease exaedy' down the centre^of the table ••If you are using mats, place as- bKtos or cork mats under. Allow 1 6 to 20 inches of space at table for each person Re- member when setting that you are laying the foundation of a geometrical effect. Tlace your mat exaedy ,in the middle of the space allo'vcd per person, or if y^u are using a tablcclodi. stand me plate for the first course in the centre of each place and leave ' It there until you have your^ cutlery and glass geomctncally arranged Plate and cutlery.- When the linen is in place and the centre arranged, collect all you need on a "tray, preferably on a dinner- ' wagon, and walk once round the' table, laying it in place Take cruet ^ and any heavy pieces of silver required, at the same time Jfinty— I. Turn cuttmg edges of knives to left , ' a Tines of forks and^ bowls of spoons should be turned up ' 3 Place all silver at right ahglcs to the edge of table. ^ 4 , The ends of kmves, forks, ' etc , should come equally to , Within half an inch of the table- edge < <5 ^Spoons and foirks served on individual dishes shouldbeplaced on a saucer or ^late to the right If preferred, bouillon spoons may be placed on the table like, ' * ' ordinary sbup spoons ‘ , 6 Place coffee or teaspoons to ’ tHe right of, cups With handles' at the same angle as the, handles of cups 7. Arrange all cutlery m order " ^ of use If starting with, ,soup, place the spoon first to the light, 1 — ^that IS, on the outside — and so on j , 8 Fork and spoon for sweets should be parallel to each other 'above the cover, spoon outside with handle to right, fork nearest , , the plate with handle to left If servmg mdividual sweets needing , • spoon or fork only, lay this on tbe plate before bringing it in, '' instead of on table. 9 If butter is required, place t X i 2o8 SOCIAL nTtQj;r.'tTr Lnifc nci'^t to inside of cover on rigliL lo. Fruit knives and fori s arc brought m^on dessert plates on' each side of finger hov,k n Individunisaitsnnd pepper, go to the left slightly in front of covers 12 If carving at table, arrange carv'ing tools at right angles to table-edge, fork to left of mat for meat-dish, knife to right Place \any serving spoons required to right of pci son who is to serve. MEALS Breakfast — ^Lay bread-and butter plate to left of each cover, with knife on top Lay silver in order of use (from outside) Lay napkin in centre of cover, unless saving fruit first, in which ease place It on bread-and-butter plate, laying knife to right Luncheon or supper. — ^Place bread-and-butter plate to left of each cover, with knife on top Arrange napkin on cover, and cutlery and glasses m order as above Dinner. — If you are using a senocc plate, place it in the centre of the cover, and put a filmy lace mat on top ,to prcv'cnt noise when dish 'meets dish Ihis plate, can ibc cleared with last hot course, or before dessert. Place individual nut-dishes or bonl^onmfercs above each cover and slightly to left Arrange cutlery and- glasses in order of use Place napkin on left of 1 service plate: U'-iolded to pattern, tuck a roll into- It if you bke. If serving toast or rolls and butter' place individual buucr-di 5 ltf's”a{'ti^ , of InHcs ^ ‘ Tea Parties. — Whether- specialise in tea parties or tlicm as part of tennis or parties, all preparations must * made lieforc your guests arrive - .Srrvc China as wtJI as Indiaft lea, and lor a large patty 3^"-' one of yourpucsKio take charge' of one pni, Frevh tea must be brcv.csl when tvo cups liave been poured out for guests, «n» less you make it by infasuig » a hot teapot allowing halt as much tea again as usual, and ' then straining it off into a fre^ ' hot leapiot and aATring it v.ith a cosy- /\11 tint is needfd for serving is to weaken this iea> with boihng water. Serve ail hot cakes in a covered hot dish USe,-, lace pajjcr doylc>’s oh plates if , >ou like; it is dually corr^ not to liavc doyleys. Dining-room tea. — In autuoxo or winter, draw the curtains and - light the room by candles. Cover ^ the table with a lace cloth . comcrwisc, or use a runner, and, . if it is a sit-down tea, place lace ^ mats under the plates. Fotv *‘high-tca,” lay die table as Ibr, breakfast, with loiifc and fork Drawing-room tea.-yFor this y'ou require the following equip- , ment: — i. Nest of tables or' other small tables 2 Trav. The best shape is oblong, but _ oval shows a service off welL' Silver is most attractive, copper, next, then lacquer, or clioosc an oblong tray of carved wood,-^ polished mahogany, or wicker. ^ 3 Tea-wagon, or low table If . usmg wagon, lay tca-scrvicc on f V . TEA EARTIES-^TIPS^ 209 top tray, bringing' in china, linen and food on lower tray. Arrange cups on their respective saucers with handles at right angles to run of tray or edge of wagon'shelf, and teapot and hot- water jug with handles at same angle If servmg from table, arrange plates in a pile with tea ser- viettes, folded triangularly, be- side them As you pour out, lift plate, lay serviette on it, place cup and saucer on top and pass to your guest 4 Tea- service Silver teaspoons, tea , kmves, pastry forks, pastry tongs, lemon fork— always have a dish of lemon slices ready for those who prefer lemon to cream — and 'a caddy spoon, if you infuse tea-- at table 5 Tea-cloth with ser- viettes to match 6. Cakestands 7 Electric kettle to ,plug- m, if possible '■ Tennis tea. — ^“Tennis sets” of a ' combmed plate, cup, and ‘ saucer, are a great improvement '^oh the ordinary cup and saucer. “Offer a vanety of savoury sand- wiches besides bread-and-butter and cakes, and coffee and “cups” , as well as tea See that the iced - ’ dnnks are as cold as they can be ' Offer crepe paper serviettes to guests at alfresco parties Allow tw'o sandwiches per head and ’Some- over, one slice of cake, ‘ three , small cakes and biscuits for every two people, a tumbler, of “cup” for each, a quart of ice-crcam for eight people, a ' quart of iced coffee for eight. Allow extra cold dnnks if a very hot day . ' Thimble tea.— Ask a few fhends who are interested m - needle%^'ork “from 2 30 , tot 6 pm” It must' be a small and mtimate party to be a success Arrange cither your lights to smt the chairs, or your chairs to smt the lights — each guest must have a good light for her work Arrange tea on a large table and 1 ask your guests to break off their work and gather roimd for it Show off your own daintiest worked tea-cloths, d’oyleys and serviettes on this occasion. Tips. — Cruise. — For a fort- • mght’s cruise, give table stewa!rd and stktcroom steward,^! each, bath steward 5s For a month/ double this Roughly, for any penod 10 per cent’ of the bill divided in this ratio is correct Hotel. — ^Approximately 10 per cent of total amoimt of bill, divided in ratio between head- ' waiter, table-waiter, chamber- maid, porter, page or under- porter. (At 7 gns per week, give waiters 5s and 3s , chamber- maid 5s , porter 3s , under-porter 2S , page IS ) If you are staying m a hotel as some one’s guest, tip your own chambermaid only Private house — If one maid^ only IS kept, give as 6d ^ for a , week-end, 5s for a week If two maids, tip housemaid only, at same rate. A young girl is not eiqiected to give so much, but not less fhan as , and she never tips men-servants Butler and chauffeur are only tipped by gentlemen, mqrrlcd lady if guest without husband, or eldeily un- married lady. At large country houses tips are never less than 5s , and usually at the rate of is. I < 210 SOCIAL ETIQJJETTE ' per day, approximately For a week, give los to lady’s-maid if she has assisted you. A gentle- man should give los to the valet * Your husband tips the butler;^! and the chauffeur los (Lady — see above — ^half these sums ) Wife tips housemaid. Railv/ay —Porter.— hX country , stations, 3d to 6d accordmg to amount of lugg^e In towns, 6d to IS Guard — If asking guard to look after amroal or . child on journey, as to 5s Restaurant. — 10 per cent of the bill at lunch or dmner. ’ At tea, not less than 6d , unle^ m small tea-shop, when 3d is sufficient if you are alone. The person paying does the tipping, and a guest should never ofier to do so . Taxi.— Roughly, if gd is on ^e dock, give is ; if the fare is between is and 3s 6d. tip 6d ; over that give is , and so on in proportion Double these amounts if very late at night, or if you are taking the tdia to a part of the town where a fare f back is not likely Always give trom hd to IS. extra for handling much or heavy luggage, or if the dnver carriw luggage Upstaire Visiting — Punauahty is the hdl-mark of a perfect guest ^ever over-stay /your welcome. If the invimtion is indeHmte,* tor a few days,” suggest alter- native dates in your answer— “I could stay till or if that suits you ” If asked to stay be sure Ais imitation js not mere formal pohteness before accepting Kever upset the household S 2 routine' Be punctual at”me^ ' " Don’t expect your hostess to' ' neglect her duUes for you. ilfn you can offer to gd shoppings do:, the flowers, or be othenvise help-, ful, do so If not, arrange to ’ have letters or work /if your own to attend to, leavmg your hostess free for part of the "i^y. In the same way^ a perfect ^hostess leaves her guest some freedom, ' and does not completely organise j- each day for her. Keep your bedroom perfectly tidy The housemaid has her o\yn duties, and should not be given ^ avoidable extra w'ork by you , For town visits, a dark suit', with severe and/nlly blouses, a smart afternoon frock, a semi- evemng and a full evemng frock' will see you through a short stay. / For the country^, add tweeds and i woolly jumpers for wmter, and ' sipiple cotton frocks and tennis kit for summer. There is little ' excuse for any t hing but smar^* - ’ neat-looking luggage, which should always be clearly labelled ' ^ways WTite your host^s a htde letter of thanks and appreciation after a visit , Calls. — The formal etiquette of calling is dymg out, but in' country distncts it is still the rule ‘ for residents to call upon new-"'^ comers Calls should be retumeji within ten day^, and should 'be ' made between 3 go and 5 3op m. . At the door, ask, *Ts Mrs ''A ' i- at home^” If not, leave cardsj otherwise follow the maid in and' ^ ^ve your name clearly. i\fter ' shaking hands wnth your hostess, - sit down and be ready to engage , m convcrsatioi^ If other guests ^ 2II - VISITING— WEDDINGS ^ - leave before you, at is nof neces- sary to rise — ^bow only. Stay from fifteen minutes to half an hour A hostess should inform her maid beforehand whether she will be at home to visitors Should tlie maid riot know, however, she must ask the caller into the hall to wait while she enquires If the hostess is at home, the’ maid takes umbrella or wrap from the visitor, asks her name, and leads the way. Opemng the drawing-room door without knocking, she enters, and an- nounce the visitor clearly, diold- mg the door . open for her. (Should the hostess not be m the drawmg-rooin, the maid asks the visitor to sit down, going at once to notify her mistress ) The hostess rises to greet' her visitor, shakes hands,' and asks ,her to sit near her, beginning a general conversation If other* callers are present, mtroductions 1 are made Tea is not rung for, but brought in at the arranged Mime, unless a guest calls early ' , and tlie hostess wishes it to be served specially. ' The hostess nsesr and shakes hands^ with each guest on de- parture, rmging for the maid to show her out, but does not walk to the door with her if tliere are “ other guests present Cards . — Lady’s — F a s h i o n s yaiy, but 3^ to ijtis is the , usual size, with plam' lettenng. Thei name is printed in the centre, and the' address in the bottom left-hand comer. A marnW woman does not use her own Christian name on her cards. ' Genfleman’s — Size 3 by^ ins , arrangement ai above. “Mr ” must always precede the name, "tinless there is any other title Leaving cards — ^When calling, if me hostess is not at home, ^ leave your own card and two of your husband’s Or leave one card, if callmg on a 'widow. 'If the hostess is at home, do not leave cands except on a first visit If there is another lady living m the hous4 leave cards for her also > Cards of enquiry for sick ' jfriends should be left in person. Wnte “To enquire after above your name Weddings.— Marriage forms.— Banns are published on three consecutive Simdays m the pansh of each party A licence is an alternative to banns, and costs about 2^ gns A special licence costs about ;i(^30, and does away with residential quahfications Registrar — ^The fee for a certifi- cate (21 days’ notice) is 7s ; for hcence (2 days’ notice) £2 • > Residential quahfications are needed Anniversaries. — ^Twenty-fifth, Silver Wedding. Fiftieth, Golden Wedding Appropriate gifts should be made, and an “At Hom^’ or dinner-party held Best Man — ^The best man must be a bachelor He takes^ all responsibility for the arrange- ments off the bridegroom’s hands, also accompanying him to church, seeing that the ring is ready, arranging for cars, paying fe'es for him, etc He signs the registei as a witness. ' 212 - ' SOCIAL ETIQJJETTE « Bridesmaids.— You can have any number from two to 'eight, with or without pages, as you wish Bridesmaids should include representatives of'lioth families They provide_ their own dress, but style and colour are the bnde’s choice A widow may have one friend as attendant. Ceremony (Church of Eng- land) — ^Near relatives sit in first pews, bndegroom’s to the right of the aisle, bnde’s to the left Endesmaids wait for bnde m porch or inside door, ready to take their places in the proces- sion Bndegroom and best man also amve before bnde and wait below chancel steps Bride takes father’s right arm and heads procession (choir pre- cedes at choral service) to chancel steps where bridegroom bows to her and takes his place on her nght The bnde hands gloves and bouquet to the chief bndes- maid, and" the bndegroom his gloves to the best man When the clergyman says, “Who givcth,” etc, the bnde’s father bows, steps forward and joins the nght hands of the pair, and re- turns to his position (A widow may, but need not, be given away) The bndegroom must have the nng ready to place on the clergyman’s book The pair go to the altar with the clergy- man after the first blessing, the others remaining still After the ceremony the bnde tal cs her husband’s left arm (a relic of the days when his sword- arm must be free to defend his bnde) to go to the vestry for S'jning the register, followed by 'bndesmaids, parents, and 'any important guests The best man remams after the sigmng to see all guests away Confetti or rice should never, be thrown in the churchyard, and their use anywhere is no longer fashionable ' Cards are no longer sent, the > press announcement being con- .. sidered suffiaent Date. — This is fixed by the bnde The old superstition against May marriages is fast , dymg out, but there is stiU a pre- ^ judice against weddmgs in Lent. Dress — ^White is no longer the only colour wont, and any pale pastel shade may be chosen, although green is usuallyavoided A bnde with a flower name might express thcflower’s'colouis m her dress and her findesmaids’.*" Widows do not wear a veil or ' orange blossom Ex p e n s e s. — Bndegroonfs . — Fees for banns or licence, fee to~ the clergyman, which should not be less than i gn , and is left for him m the vestry The derk is given I os or more, and other attendants m proportion The' bridegroom buys the wedding- nng, the bnde’s and bndes- maids’ bouquets, a present for each, and one for the best man. He arranges for the car from church, and to the station For ,, the future home, he provides all furniture and plate not given as weddmg presents Bridds parents — ^They are re- sponsible for her trousseau, and ' all linen for the new home They ; pay for the newspaper announce- ment, church decorations. choir» WEDDINGS— tWE'EK-END GDESt-S- 213 ’ if any, cars for themselves - and friends, and provide the wedding reception. Honeymoon. — ^There is no prescribed duration for the wedding trip, it may be what- ever length of time you prefer Reception. — (General arrange- ments as at large afternoon “At Hornes”)^ The bnde’s parents receive at the drawing-room door, and tlie bnde and bnde- , gloom, standing together withm ' the room, then shake hands with each guest Thewedding presents should be on show, and when ' these have been seen the bndal . pair lead the way to the refresh- ments, followed by bndc’s father and bndegroom’s mother, bride- groom’s father and bride’s mother, best man, chief brides- maid, other bndcsmaids, and other guests Cake is cut by the ' bnde,andportionshandedround.' (Pieces are no longer packed up and sent away afterwards, unless to neai relatives or special fnends , . who are known to wish it ) Departure — ^After calce-cut- ’ ting, the bnde goes to change mto her travelling dress, .and the ' - guests .return to the drawing- room when she comes down to say farewells Every one goes out to see die couple off Toasts , — Ghampngne must be . , ‘See p 176. < / ^ « ^ - 1 I proihdcd to drmk the health of die happy pair. T’his is, proposed by an old friend of the familyi. and die bndegroom replies Other toasts are now usually > omitted 1 Week-end Guests. — h q n ^ minting week-end guests always be careful to state a suitable time to arrive You do not want guests to arnve for lunch when you are ndt expecting them until tca-time. Every one docs not agree about the length of a week- end, so delicately intimate when you expect guests to arrive and ' depart If, they are commg by , train you can easily manage this by saying you will meet a certain train, arid suggestmg that th,ey can go to town with your husband on Monday morning, or stay to lunch with you, whichever they prefer. If they are commg by^ . car you could say, “We usually , have lunch (or tea) on day at If you can’t get here by then, will you let me know and we’ll alter the time I hope you ‘ - will be able to stay on to lunch on Monday,” or something of this sort The whole art of giving a week- ' end, of for that matter a longer, invitation, is to make it perfectly clear as delicately as you can how long you wish your guests to prolong their stay. I NEEDLECRAFT may be an enlhusmUc needlewoman, wtih ambitions to maJx clothes ” V for yourself and your family, and all your own curtains, loose. covers and so on Or perhaps all you ask is to be able to deal expeditiously with, the weekly pile of mending and to render first-aid to garments in emergencies, ■, Jn any case, the bu^ housewife has no time to make rhistakes, and if there i should be a quicker , easier method to dam a tear or put on a patch than the , one she usually employs, her task will be all the lighter and pleasanter for . . the hint . . i ‘ ' ^^'d.ion IS full of hints of the kind that will help you with esery > type of needlework It is not, of course, intended to be a compile guide td' " making every garment, but tl tell^ you all you need to know about ^he generid ~ > < jninci^S of dealing with patterns, -cutlmg out, fitting, fastenings, trimmings, etc I here are also maity suggestions for using up oddments, renovating and ' altering clothes With their aid, you will be independent of dressmakers when trunal alterations are required, and you need hot always say “ Ifo ’’ to a ‘ coot or dress that has taken your fancy because somewhere it is a Utile too ^ ■ tight or too loose You will find you can easily tackle the alteration yourself > ' with complete confidence and with professional-looking results * Alterations.— -Gannentsbough: “off the peg” are often faulty a fit, particularly where there art any individual figure pecuhantie! wth which to contend The fol- tov/irlg hints will help to rectify these faults Bust measurement . — To de- crease — Undo the side seams ol the bodice, take them in an inch or whatever depth is required to fit,' pm the scams, and try on Uawng arrived at the right size, tac]t the seams in position, cut aivay the surplus material, and machine the seams - To laorore— Undo the side seams, and if there is any stretch- ing above the bust undo the arm- hole scam as well To give full- ness this part, cut a small triangmar strip of the material from where it can be spared, at the hem or from the back of the belt Insert this m the armhole seam where it joms the bodice side scam, narrowing the inset ^ piece away to nothing at the end - ' Bmd the side scams with bias * tape and re-sew', Hip measurement — To de- crease — Follow the same method as for bust measurement, takmg ' in the seams at the side of the skirt to the required depth. ‘ , Never buy a suit which does not fit, as it mvolves more alteration , ' than is worth doing at home. ' To increase — If the hip,meas-’.- urement is too small, undo the ade seams, bmd the edges yvith . bias tape, and re-seiv as near to the edge as possible The bias bmdmg is particularly necessary , ai4 I A ; ) • LTERA'TIO NS— BIKd'iNG 2IS in the case of fine .woollen fabrics, whicli may unravel under any strain., ' Backstitch. — ^Use this stitch when strong scams are waijited Primarily mtended for cotton, linen or flannel, it can be used .for makmg seams of any strong material Hold needle parallel with seam, and working 'from right to left, take up from 4 to 6 threads of the material, depend- ing on the texture, on your needle, and draw cottbn through material 45. Back-stitchingf mainly used when strong seams are required The usual form of back-stitch- j mg IS .to insert the needle in the last stitch in material and bnng -it out agam 4 to 6 threads in' 'front of where it came out before, resultmg m, a Ime of alternate ' stitches and spaces Bed Linen, to renovate — ^Bed- , covers made of hght cotton and artificial silk' sometimes become - worn roimd the edge Gut away ' E.W. ‘ ; - f ^ T ^ the worn part and "stitch do'wn ,the edge a deep, bordfer of con- trasting coloured cotton or silk. , If preferred, the new border may ^ be attached by means of faggot- mg or simple crochet To re- novate a boxed bedcover, mitre < the comers so that the cover fits neatly over tlie bed like a cover . of a box Sheets that have become worn ' in the middle can be lenovated by cutting them down the centre lengthways, and rejoining them by placmg the outside edges to- gether Cut away the worn part ' and hem round the edges This may narrow the sheets by a few mehes If it makes them too ' marrow add a false hem to the outer edge, usmg odd lengths of Imen or cotton for the purpose. Binding. — ^Bias bmding ik most used for finishing edges in home , dressmaking, both for hems and for collars For bias bmding at neck edge, tlie bmding stnp must be cut on a true bias, and'^ not more than ^ inch wide Arrange that the join m the bmdmg stnp comes ^at ’ one shoulder seam of the garment. Make allowance for this seam, but do,not sew the ends together until the bmdmg has been stitched to the neck edge. Stitch ' one edge of the bmding stnp to nght side of neck edge, tnm the seam to ^ inch,, join ends ,of biridmg stnp with pressed-opfen seam; turn bmdmg over to ' wrong side; turn m raw edge and whip down to machine stitching. Use hand-felled bias bindmg for lingene, dicsscs, collars and / V P i 2i6 NEEDLECRAFT' cufis Open out the binding; Btitch one raw edge in place, making 8 or lo machme stitches to the inch. Fold the bias back to cover the stitches, and whip the folded edge by hand, catch- ing a stitch imder each machme stitch For facmg and pipmg, stitch bias bmdmg to the edge of the material on the right side Press the bias over to the wrong side, and slipstitch it in place to conceal the machme stitchmg Bianket-Stitch and Buttonhole Stitch. — ^Blanket-stitch, which is another name for loop-stitch\ is often confused with buttonhole stitch, which is practically the same, except that in blanket or loop-stitch the thread is pulled towards you while working, and in buttonhole stitch the thread is pulled away from you In both cases the oversewmg or top- sewing stitch IS used Blanket, or Loop-stitching — Follo%v instructions for bulton- hohng slipping the thread under ■ the point of the needle from left lo right Drai% out needle, pull- ing thread firmly, and keeping your finger on loop just'made, then insert needle m material to the right, and conUnue "loop- ing” in this way, 'instead of drawing loop to the top edge of the stitch as in buttonhohng Buttonholing is used for button- holes, loops and latches, and blanket or loop-sUtch for scallop- ing and neatcning raw edges of scams Buttonholing.— Talce a length of thread a liitlc longer than you require Insert needle from back to front at the end farthest from the edge of matenal, and shpping the thr^d undecj;he point of the needle from left to right, draw up the loop to the top edge of ^e slit. Gantinue malang stitches m this way, but see that they axe exactly the same length, equi- distant from each other Blankets, to buy. — Blankets should be light in weight and ^ flufiy m texture Some makers sell them by waght, usually about 8 lbs. for two blankets. Heavier blankets are not desir- able It IS better to invest in four medium-weight blankets than in two heavier ones, because - m the summer -two hghter blankets will be found suflSaent and the other two can be stored ■ till the wmter months Choose light flannelette imder- blankets Apart from being more comfortable, these save the wear of the sheets, and prevent any dye coming through from the* mattress To use up. — Cover with cretonne. Quilt nght through to the underside, and use for covermg a spring mattress Or cut into equal-sized squaies and discard the thm parts Dye half the squares in one shade and half in another to tone wath the first _ Blankct-stitch squares together alternately to make a cot blanket Bind with satin ribbon to tone, ^ake oddments of old blankets into Imceling pads, kettle-holders, seat cushions and ironing pads To make mto seat cushions use several layers Cover first with two layers of cotton-wool, then cover with chintz, cretonne or material to suit. Padded BLANK^ET-STITCH— B.UTTONHOliES 217 - ' ' — — I — ; ;;; i \ .backs for wicker chairs -can be foUowong hints will ,be found made in the “same way. helpful in making buttonholes To make an ironing pad, sew i. Either sew on buttons or several layers of blanket together, mark their position before mak- and cover %vith a sound remnant mg buttonholes of a worn white sheet Tack on 2. Remember that men’s gar- irohmg-board. , n^ents should button left over ^ Buttonholes. — ^Use' cotton or nght, and women’s right over , » mercerised thread for sewing on left buttons and maicmg buttonholes 3. When a buttonhole is re- on cotton or linen fabrics Use qmred for a band, first sew on 46 Buttonholes may he made with one round end and one barred or with two barred ends, the latter being generally used on shti ts, shirt blouses andjumpers silk twist on silk or woollen button equidistant from top and fabrics. When makmg button- bottom of band,' and half its , hples on the latter, work all the diameter back from end of band.- wayround^ There are two mam 4 When buttonholes are re- kmds of buttonholes, one with a quired for the opening of pyjamas, ' round and a barred end, used on nightgown, jumper, shirt-blouse bands and lingene , The second or shirt, sew on buttons equi- vanety, which has two barred distant apart m the centre of the’ ’ ends, IS used m shirt-blouses, underpart of the opemng, and jumpers, ^ fronts of men s shirts, make buttonholes to correspond and on some nightdresses The with the buttons on the lop part. ' 218 ' . NErPLl^CP-AFT Buttonholes for Bands. — First decide on exact length of bands, then, placing a button similar to ' the one already sewn on in the ‘ centre of the spot where the buttonhole is going to be, make a small mark at the left and nght , of the broadest part of the but ton, parallel w-ith the length of the liand, and cut a slit \/itli sharp, pointed scissors or buttonhole scissors between the two marks, allowing about I inch extra so that the buttonhole wall take the button easily If the button is very thick you may need to ' allow J instead of ^ extra width. Now thread needle, and, start- ing at the end farthest from the edge, make two small back- stitehcs in matenal on the wrong side, then slip the needle through the slit ^ the nght side Begin- ning at left-hand side on the nght side, insert needle to the necessary depth, and w'ork in buttonhole stitch to the end of the opening . , If you waht to make a round « end, oversesv (top sew) pulling each stitch tightly to form an eyelet until you come opposite to the last buttonhole stitch, when ‘ start buttonholing again, to correspond ^vlth the other side When you come to the last stitch, push nee^dle through the first knot made and bnng it ’ out at top of the last stitcl^ then ^kc a barred end with button- hole stitch, seeing that the knots he at right angles to buttonhole "When makinghuttonholes with two barred ends, substitute a , barred end, an the way desenbed above, for the round end i — Collars and Revers.— Hicrc arc five kinds of collars bach needs to be attached to the garment by a dificrcnt method I’lrst, there is the detachable collar, usually w-ashable and un- lincd Then there is the lined collar, usually found on blouses and tailored frocks The notched or step collar is used on coats of suits, and is not quite so simple to make as the first two. The fourth kmd of collar, \.'hich is unhned,' IS generally used on afternoon gowns, and is edged to match or contrast with other parts of the gown The fifth type of collar is made of fur or fur cloth, and is always Imcd ^ ' Detachable Collar. — This collar should be hemstitched or picot-cdgcd, except the neck edge. Insert this edge into a double length of bios tape, and stitch in place by machine All frocls on which detachable collars are to be w'orn should be faced roimd the neck with a bias strip of the . same matenal as the frocL 'Fur Collars. — ^Linc with the same material as the coat When putting m the lining, use a small piece of cardboard to hold back the fur as you sew, or tlic fur may get caught in the thread Lme a fur collar as you woiild^ an ordinary lined collar Line4 Collars —Fold matenal in two and cut out, then place the nght sides togetlier. Tacik m position and machine stitch' all ^ round the edge, except the neck part. Press open ,thc seam, then turn the collar, nght side out, and press neatly in place. To attach to a blouse or frock. I ,< V ' ' COLI/A'RS 'AND'REVERS' a'tg i < / Snd centre baclc of neck and ' Notched or' Step Coflar.— ' 'marie it with a pin, then find the Tins kind of collar' is generally centre of the tof) of the collai and fastened to turn-back reverS- m , mark'll with a pm Place’ the front, and is used to fimsh’ off centre of the collar on the centre tailored jackets, made of linen of the back neck-hne, and tack and woollen materials, etre Start ' from the centre to the front, first with the inside edge of tlie facings at one side, then at the other and make a crease, then machinef- The collar should be Iving with stitch down a single turning/ Its right side (top) next to the ■wrong si(ie ' of the n'eck-lme Don’t tack the Iming of the collar ' Now fit on the blouse or frock to make certain that the collar IS exactly in the right place, and stitch along the tackmgs Turn in the edge of the limng, ■ and hem it over the stitcheS When worn, the collar wall, fall over and conceal the stitches. Tack the under-arm and shoulder ‘ seams, then join the lining portion of collar to the neck-hne,' and slash the turmngs so that they he flat when pressed with an iron. Now join the collar at each end to the top of one of 'the facings and pin the faemgs with their collar attached inside the coat, with Its joined collar lining. See that the edges match exactly. 220 7:ri ni.Lf p a j t MaVc Frcmh •scam'; auo tho shoulder;, catclnm? in the of the facings when "taountj rrc«> down single turnin'^", to hire tacli other, and •'CC that the coat frontjs and facings and outer edge of lined collar match Slasli the edges at the nglit-angled join of rc\’cr and collar to obtain a shaqi angle Stitch viih machine. tvMcc or thnee round the matchcti edges, according to la'^tc, 1 ct ping the rows of stitches the v,jdth of the prcssi r-foot apart. Unlined Collars. — I uush off outer edges, acco^'ding to lasn and the general d(;sisin, with sralloping, lace, bind mg o- piping Pm together the centres of ncclhnc and collar, with the right sides touching Now place a bias strip ovci them, v. long side on top. Beginning at tlic centre, first tael: the three layers together, working to the right, then begin- ning at the centre again, tark to the left Stitch neatly wuh the machine Now tiim down the free edge of the bias strip on the inside of the neckline and hem Covers, loose. — ^Fhe following general hints will be found ^cr> helpful in cutting out loose covers of every description — I. Cut the large pieces first, so as to make certain Uiat the pattern, if you arc using figured matenai, vwll be well displayed on the'insidc of the bad, on tlic scat, and outside Uie arms 2 Be,vcry careful to see that the design, if vertical, runs to- wards tlie floor on sides, back and seat It is ^mctimes possible to obtain an effective result by cutting the fnll horizontally. 3 It 1-1 a \n place carJi jy>r{to}i ai it r rut, wong side upwards in it' rorrm pr.'?, lion on tlm chair untd you have cut out ;dl pms oi the cov-cr 7 h'^n phi therm togcih»*r. M.iklng-up. — Ih'forc ^-tart in^' to sew any j;art 6 of the cover; tnt- gether It is a p the thread round the hook from behind, and draw it through the cham-stitch on the hook, then repeat fi-om * to make a royv of chain Double crochet (dc). — There ^ arc two varieties, Flat and Ridged The only dififcrcnce be- tween the two IS the way the hook IS inserted while working The flat is the usual method. ^ Flat dc . — ^Make a row of chain. , Turn and * insert the hook through both the loops from ^ front to back. Pick up thread with hook and draw back through same stitch, making two loops on hook, then pick up thread witli hook and draw through loops. Repeat from 48. The baste stitches of crochet — chain, double crochet and treble. , Ridged rfc.— Insert the hook Double-treple crochet (dbl-tr).— • . only in the bade loop of the two JFoUow short-treble, but put the loops seen at the top of the stitch, cotton twice round" the hook at instead of through both loops the beginning and work off the from front to ba(± and contmue loops by twos. 4ch= i dbl-tr, as m flat double crochet Treble crocket (tr) — With a Treble crochet (tr) — Short or stitch on hook, tixrcad over half-treble crochet (sh-tr) — Pidc up hook, insert hook in a stitch thread with crochet hook from from the front backwards, then underneath, then insert hoo|c thread over hook, pull through a in one of the foundation chains loop, then thread over hook and from front to back Now pick puU through two loops Now ' up thread with your hook from thread over hook and through underneath and ' pull through last two stitches, gch— i tr. to the front, leaVmg three loops Slip-stitch (ss) — ThlslsaJom- . on the hook Pidk up thread ing stitch, and is useful for slip- again and pull through all the pmg along or back to other rows, loops 'on the hook at Once If a With a stitch on hook, insert hook ridge is wanted, always put the m a stitch from front to back, ,hook in the loop at the back of 'then thread over hook and draw the stitch when workmg short through the two stitches at once, treble, as- m ndged double Filet crochet -^This is corn- crochet, schtrsl sh-tr. prised of thp two foUbwihg 224 ^ NEEDLECRAFT stitches. I Block (bl). — A block equals 4 trebles, and two blocis are 7 trebles, so that when counting the number of stitches reqmrcd for a foundation chain, allow 3 trebles for each block and one extra 2 Space (sp). — This is the open part of filet crochet To make a space make itr and 2 ch Miss 2ch of foundation Repeat. Chart — ^In filet crochet you may find a chart easier t6 work from than following explicit directions In this case the stitches are represented by open squares for “ spaces ” and sohd squares, formmg the pattern, for blocks Instructions in this . case are confined to giving ^-the numb(ir of cotton, crochet hook, V and chain for foundation After %vorking from charts for some time It IS possible to build up one’s own chart, and so save the expense of bu>nng charts You can make simple flower and geometneal shapes mth blocks and spaces, and give an edging of crochet loops Picot (p) —This IS a “ finish ” to an edging Work 5ch ss into the 4th chain from hook, then make ich This can be varied m size by making more or less chain forming the picot Edging — When edging round or square mats or napkins, baste a v’cry narrow hem in place then with a large unthreaded needle in sewing machine, stitch around the edge dose above the top of the hem, to give a senes of uniformly spaced holes large enough for the insertion of the aochet hook When edging is nn.ched, remove basting thread. Use same method for towds with no hem-stitched ends. To Finish Off. — ^Damp and iron on the wrong side, pulling out any picots as you iron s _ ' Hints on Crochet — To avoid twisting the threads, keep the thread m a box on a lower level than the work Making a join. — ^Put the end from your new ball across the centre of the end left from^your work Put your finger on the second end, just below where the first end crosses it, then take the thread below your finger,’ cross it over the fint end and ^ under the 'second Take the second end, put it over the two threads and under the third Draw the knot up tightly, and cut off loose ends , To increase — Work two or , more stitches in one loop To decrease — Take up tw o stitches and crodiet together. To' crochet corners easily — ^The corners on squares are often difficult to turn. If you stand a mirror with a narrow frame up right on the lace, adjusung it until It is at right angles vwth the lace, you will be able to crochet the comer much more easily by studying the reflection of your work in the glass Washing crochet — IN’hite crochet borders and other trim- mings should always be w’ashed before they arc sewn on to hnen articles. Soak in cold water, wash in a warm, soapy lather, and iron while damp To stiffen crochet —Dip the - crochet in milk after -washmg and dry in the usual vvay. I 49 How to lay pieces of pattern on doubled material The arrows show ^ the direction in which the straight thread runs. cutting Out. — ^FolloAving the pattern on material according instructions given with the dia- to diagram, and pm thiough , gram, spread out your material both thicknesses of material, on the table If the ihatenal is if doubled, here and there , exactly the same width as that securely given m the diagram, follow this 3 If you are using a different I exactly If the matenal is not width of material from that , " the same width, you must be suggested, artange ^the large extra careful when 'placing the pieces of the pattern first, seeing pattern on matenal You should that those you are told to place < choose the pattern first, and buy to a selvedge are so placed, and material of the width required, that those which should be placed ' ' Here are some general hmts on to a fold are placed to a fold cutting out — Pin securely Fit small pieces of I If the material is to be pattern into space left as econo- folded m half lengthwse with the mically as possible and sfecure'' two selvedges together, place these by piimmg Don’t attempt' < selvedges exactly on top of one to cut out until every bit is ‘ another, ^and pm together every placed - * two or three inches to avoid slip- 4 Remember that the straight jimg Don’t trust to centre fold of' thread should always run length- material It IS not always true wise For example, waist to , 12 Lay the ^ pieces of your - hem, shoulder to wnst when a 82(5 N n I D T. 1’ C K A r T sleeve js lull, and shoulder to elbow '^vben same stitch, but work longways instead of round and round. Ladders — If of fine texture, weave darning needle under and ^ over, takmg up every other thread from the start to the end, y where there will be a little loop Now weave into the loop and back again, taking up the threads left before If of coarse texture, use a fine steel crochet hook to draw up ladders Linen —Insert darning needle ' , about ^ inch above and to the side of the hole Take up ond or ' tw'Q threads of the linen and skip as many. Continue until about } mph laelow and to the side of the hole Repeat these rows backwards and forwards tlie way of the waip, always taking up'the thread skipped in the precedmg row When ybu come to the ' actual hole, draw the thread right across it, and take up the tlueads in the corresponding hne ' >- on the other side Continue to dam backwards and forwards to the other side of the hole until about I mch beyond it NoW' turn the work Darn the woof in , the same way, taking up and skippmg the warp thread alter- , natdy where the cotton crosses over the hole. This kind of darn IS generally used for mending materials which do not require an invisible dam 228 NEEDLECRAFT WCUlV • 1 ' First stage 0 OJ Oj.lln Second stage 50 How to darn Ivnkn Stocking Web— There are vanous ways of darning slocking web, and here is, one -of the Cut the hole to make edges neat, then pull any fluff off the loops_ at both top and bottom. Now, inserting darmng needle horizontally on the wrong side, run honzontal lines back and forwards, darmng under and over two loops at each side, to make dam secure 'Now turn v/ork on to tho right side, and, inserting the needle close, to the ntst stitch in the upper left-hand comer, dam doivnwards, pickine up the first honzontal thread iram under, covcnng the next, I^t thread Then, passing the needle downward and to the left of the nearest stitch, bnng it back to the nght of the stitch in tvhicb you inserted it. Now dam a second row, keeping your thread to the left-hand side of your needle When you reach the top thread, insert needle in the loop It came out of, and draw the thread one stitch to the nght to begin your third row \MieD darning woollen stockings or ■ garments, try to obtain the same kind of wool the stockings or garments are made of Thumb-nail Holes — Turn stocking inside out Slip in darn- ing “mushroom.” Drawholeover this and oversew edge of hole to prevent bulgmg, by runmng a thread through loops roimd hole, then fasten off thread Now dam parallel with theribbmg then care- fully dam m and out horizontally. Leave a loop at end of each row. , Don’t cut off loops until stock- ings have been washed. If pre- ferred, keep darning thread fairly loose, when it will be found un;^ necessary to cut it after washing. Straight Tears — ^Tack the two edges of th^ tear together, nght side out, over a piece of paper in order to keep the edges in position Thread needle and dam across tear, one way only, by shpping the needle through the thickness of the cloth ^ mch from the edge, and carrying it back- wards and forwards from side to ' side, m very close rows. Make , the stitches rather loose to pre- vent shrinkage m washing Use this method for darnmg tears in curtains and household hnen Triangular Tears — ^First' lace the two edges together with the J 229 , DARNING— EMBROIDERY darnmgtiueadjthcntuminatenal to the* wrong side, and, holding the two edges of tlie tear together, betiveen die thumb and fore- finger of the left hatid, run the thread along the outer edge for i inch, and bring needle out at the top left-hand side of the tear ^ to i inch fiom the edge, according to the kind of material Now, in- sert needle in tear and brmg out on the opposite side the same distance from that edge and sew in thjs way alternately to the end ■'of the tear. This is known as a “ fishbone ” dam When a gar- ment IS frayed at the edges of a tear it is necessary to strengthen edges with darning until the stitches of the woof are in a line wjth the stitches of the warp, and vice versa, before beginmng the 'fishbone darn. Twill — Darn hole vertically,' ^then horizontally in the following way take up two threads andmiss two. In every succeeding row^take up two, one of which has been taken up in the preceding row, and one missed This will give ,the necessary twilled ajJpearande Embroidery. — ^In olden days, every needlewoman prided her- self on her skill m embroidery Then, little girls had their first lesson on a sampler, workmg < first in cross-stitch When that was mastered, followed lessons in feather-stitch and herrmg-bone, then m more advanced_^stitches ' In those leisured days 7 it was considered just as important to be expert with the embroidery needle as with the rolling pm. When you start to embroider, learn to do chain, stem and satin stitch as well as' those I have mentioned When once these are mastered, it is possible for the embroiderer to tackle quite am- bitious work Many needle- women never trouble to learn more Tf you are a beginner, it is ivise to ask the advice of 'an expert when buying thread, silk v " or wool for worlang a design If you draw your own design and , transfer it to the material of your ^ choice, the result wll be more individual than if you buy matcrla^l with the design already ' stamped on it Equipment. — i. Hoop frames — These keep the work from pudtermg They usually consist of two wooden rings, one fitting closely over the other. To use these frames, stretcli material ' over the smaller hoop, then slip ;the larger hoop over &e material to hold It m position Select a hoop frame with a tension for ' keeping material taut. 2 Needles. — Choose needles suitable for your work Crewel or embroidery needles for em- broidering’with silk or mercensed cotton, etc ; punch needles (larger needles with flat blades) Jbr punching holes and for all kinds of pundiedstitchery ; wool needles (with blunt pomts) for , embroidering on canvas as well as for wool embroidery. 3 Scissors. — Choose a good ' ' pair of slender embroidery scissors with sharp points 4 Stiletto — This is necessary for brodene Anglaise. 5. Tweezers — ^Used for draw- ing threads for hemstitching, etc. • Materials. — Choose Imen of ’ even texture for diawn-thread woxk of all kinds, linen^ crash, , Jmen lawn, anld all cottons for embroidery with silks or mer- cerised threads, canvas for tapestry embroidery and. wool Choose fine, medium or coarse thread according to the texture of the material on winch you arc to embroider T ransfers. — TlicfoIIowinghmts will be found useful in choosing transfers for embroidery — 1. Choose a yellow transfer for dark fabrics and for yellowish material 2 . Choose a blue transfer for white and cream fabrics ■ 3* To transfer design to 'material, place on a table or ironing board, covered with a ycry smooth pad Sec that the . right side of the matenal is facing upwards , __ 4 Testhcatoflrononnumber- ' mg or lettering on transfer, then cut this off , 5 Place blue transfer face downwards, on the nght side of , . the matenal on the spot which you will embroider, except in the , of organdie or voile, which should be stamped on the wrong side Fasten it down with small ' clear of the outline. o Y^ow transfers require Ifcss heat Place two thicknesses of paper between the iron and the matenal, pressing iron slowly and wenly over the transfer If foe desip IS too faint, remove °”Cj*^ckncss of paper and press ' testing, marks are ' burred, the iron is too hot,, if the marks are famt, it is too cool. Uhctrn marks mean that your ironing pad is unevdi or the iron has cooled .. On thui, traiuparent materials. Tack the tian'fers smoothly beneath matenal Chiffon, georg- ette and net should all he pre- pared in tins way. When embroidering put your needle t through both the transfer and the fabric Wlicn the design is completed, tear the transfer away ’ On pile materials — rTo transfer designs on to matenal, such^as velvet, choose one of foe follow- ing methods: — I Tack transfer smoothly over ‘ right sidc.pf material. Embroider through the transfer and material then tear away the transfer, re- , versing the method for organdie and voile 2 . Flatten the nap by ironing it smootlily down Cool, and iron on transfer design Embroider as you would a smooth matenal, then steam op the wrong side to raise nap j Facings. — ^ facing is really a mock hem, made of an extra piece of matenal instead of by turning in an edge of a garment. , There arc three kinds of facings; I Bias-cut for bias edges 2. ' Straight-cut for straight edges ’ 3 Facings cut to shape with foe , help of foe pattern used for foe garment. 1 . Bias-cut Facings — Cut strips on foe bias 2 . Straight-cut Facings — G u t,< ‘ 'Stnps of material, usually about mches wide, or to suit , 3 Shaped Facings — Cut matenal to a depth of to>» / , V i EMBROIDERY— FACINGS ' ' T 4 ^ j ' inches with the weave , of the matenal running the same way as in the garment' Sometimes facings 'are called _ .false or mock hems They can be used to finish, off any edge, such ■ as collar, neck-line, annhole, rever, etc They are also useful for lengtherung out-grown gar- ■ ments, or smartening frayed edges of frocks, etc i' facing is wanted as a trimming, ^ place' wrorig side uppennpst ' to the edge of the wrong side of the garment and stitch Turn over and press the strip on tlie right side of the garment, then turn in, tack down smoothly, ' and machine-stitch When making facings of this kind, the garment IS usually patterned and the facings plain or vice versa. 52 Making a false or mack hem to be used as a facing. > False or Mock Hem. — When wanted as a finish only, place the facing stnp, 2 to 4 inches wide, . to the edge of the garment, nght -'side to nght side, edges even Tack J 'mch from edge’ and stitch Press strip down along the sdam, then turn on to the other side with'join J mch from loiver edge of garment on the in- side 'Turn in narrow hem Tack and shp-hem. Press down. If a E W. ' t Shaped' Facing, to apply. — Place the pattern on material,' taking care to have the selvedge threads running in the same direction as the selvedge of the, garment when the facing is attached Place the right side of the shaped facing to the, wrong Side of the garment Stitch and turn oi^er to the right side Turn in, tack neatly, - and hem ,by hand or madune-stilch ' ’ ' ' Faggoting.— Tins is a kind of mock, hcm-stitch, genctany used for joining two <^gcs, such as a hem to a garment, or a ribbon edging to lingerie Work it with embroidery thread to suit the material. ' Lay neat hems on both edges of matcnal, or on the hem of material and edge of ribbon. Tack the edges on to thick paper e'xactly J inch apart Draw your needle and thread through to the right of the lower edge, then take a straight little stitch, exactly^ above in the upper edge, insert- ing the needle from the .right side through to the wrong side. Draw up Place needle under the bar-stilch from left to right, pull up and repeat This makes two twists of the thread round the bar. Now put the needle in the lower edge as near as possible to where the bar started, and draw it through the hem or nbbon, ^ inch to the left, and bnng it up, and start the second bar Fastenings.— Buttons and Loops. — ^Buttons are sometimes fastened with loops instead of being slipped into buttonholes To make latches orJoops, lop- sew loosely half a dozen times, then blanket or loop-stitch, or ' . butlonholc-stitch the strands into a latch or loop Lalches or loops arc frecjuenlly used for fastenings on coats, eapes, etc Hooks and Eyes. — Sew on With strong cotton, or with silk twist. Buttonhole or blankct- sbteh round the rings. You can also oversew dov/n the shank of the hook to make it doubly firm Press Studs. — Sew on vviihV' strong cotton tnread orSilk twist.' Use blaek for dark materials and white for light materials, if -you arc not able to buy tliread io< match the material Blanket or " buttonhole stitch thnee m each, hole. When passing needle from one hole to the other,* insert needle beside the last stuch, and slip It through the next hole. On no account allov/ a Jong stitch to show from one hole to another Sew the knob half on first, press against the underside of the placket, and sew the sunk half to the underside over the mark For Household Linen — Buttons of a washable nature, or unbreakable ones of rubber, arc ' chiefly used for fastening house- hold linen, such as piliow-shps and bolster-eases Buttons should be held a little aw’ay from the matcnal when sewang, witli the stitches between the button and ^ the linen or cotton-wound round closely with thread to form & stem In this way the button will stay on much longer and survive many, launderings. Fitting. — ^If "it IS necessary to fit yourself, and you haven’t a dress form with your measure- ments, stand in front of a full- < length mirror m a good hghij and let a fairly large hand-glacs .. help you to check up on all parts ^Vhe^ fitting for the mam seams in the early stages of dress- ' making put on the garment wrong side out, otherwise it is difficult to get at the seams for alterations The only cxceprion > to this rule is when the garm^t'' IS to be French seamed, wliich ' ' > r ' FAGGOTlKG-^-FITTING . 233 , means that it ‘-will have to be tacked on the nght side. , , When fitting for tlie mam ' Seams in the later stages of drcss- m^ing, fit ,wi& tlie garment . right side out Begin to fit a firock or coat the right side from the fiont, then fit tlie left-hand side from the b^dc, inserting the pin? downwards, then note the length, and see if any alterations are required If too long, take up ' a deeper hem, or cut off surplus '■ material If too short arrange for a false hem The usual places for altering a dress are at the armhole curves, wnst-lme, /shoulder seams, side seams and waistline Unpick all tacked seams where "fitlmg is re- ‘ quired, as you may have to pare off some of the material from only one side of the seam Above the Bust — ^If the matenal sags or wrinkles round the neck, pm garment to your brassi^:re at Hie level of your 'bust, then unpick the shoulder seams' and mould material up- > wards from the bust, and re-pm to the back The front turnings, you will find, now do not corre- spond on each side Trim and . re-tack ^ Remember always to leave large shoulder turnings to allow , for fitting alterations If the material wrinkles across the front . V or back neck-line, smp little cuts to allow for expansion, rounding ' out’ the neck curve to the depth , of the cuts afterwards ^ / ’ Toiemedy aloose-fittmgneck, pm diess to brassiere at the level . of the biist, then unpick shoulder seams and make them deeper at the ends of the .ncck-line only. If loose only at the back of the’ i neck, make 5 tiny pin-tucks, an inch or two deep at the back. , ' Across the Bust. — ^If you find the dress is dragging across tlie ■ bust and back, unpick tlie side , seams and refit under the arm- , pits, but not tightly Raising from Shoulder Seams. If “the garment doesn’t hang ", straight, first pm it to your brassi6re at the level of the bust, then unpick the shouldci tack- > mgs Now raise or' lower thd , ‘ matenal at fault Sometimes it , ivill be necessary to raise or lower the whole of a shoulder seam. * Adjust until the ganhent hangs straight The tacking may not * have been carefully done, or your figure! may not "be symmetncal. In the latter case it is \vise to fit both sides of the figure The Waist-line. — ^Hoiizontal wnnkles immediately below the back wa'ist-line should be remedied by fastening wth pins . ■ a horizontal dart tapering at ^ both ends, and quite deep in the centre, along the back waist-hne.’ , , If the wnnldes occur on a dreSs with a join at the waist, make deeper turmngs on the join m the centre To Fit a Skirt — First marie ^ ‘ the centre-front and centre-back of band, and give band the fastenings that will be used, , ’ ’ usually hooks and eyes Fasten band and fold at centi e-front and ' ^ centre-back Now pin the centre- back of skirt to centre-back of, ^ band, and the centre-front of skirt to centre-front of band,, then arrange remamder of matenal i ' 234 , NEEDLECIiAI-T s With regukii* fullnesb, and pin If the skirt scams do not hang straight from v/aist to hem, un- pick offending scams and manip- ulate the back edge of the material until you get a straight line, then pin in place Tnm bottom edge of skirt if necessary To alter a skirt that doesn’t he flat in front and is shorter in front than at the back, lower the centre-front' as much as the turnings will allow. If this isn’t sufficient raise the skirt front at the sides till the bottom is level Shorten the back to correspond To Fit Sleeves —Run agathcr- ing thread round top of sleeves, I inch from the edge Put sleeve on Pm the top to the fitting line with the straight thread of sleeve runiiing in a line with the top of the aimhole, immediately op- posite the mder~arm seam Note that the sleeve seam falls in a line 'With the undcr-arroL* seam, or IS probably an inch in front. 'If sleeve is to fit tightly, bend your ann to make sure you have enough rooin lor movement, and pin the elbow point to act as a ^ide Make sure the sleeve is long enough at the wrist If too Jong, tnm off surplus material. Jt too short, arrange to face sleeves. If making a coat, and sleeve IS too short, give it cuffs Jf cuff^ arc allowed for, make , ]^cm deeper if necessary Gathering.-The object of gathepng IS to straighten Out any iullncss,the method used depend- on the material, and the gleet you want. Always gather from selvedge to selvedge. Run along material in a straight line * 1 i ^ . on the right side with regular stitches, catching up, a tiny piece t of material half the Iragth of ■ matcnal' passed 'oyer' by needle j and cotton, so that the stitches pn the right side are twice as' long as those on the wrong side.' Measure the “gathers’’ and ' the band or armhole ,to which < they are to be fitted Divide material ^nd band or armhole mto 4 sections. Pm the material, - quarter by quarter, to the band or armhole, then draw up gathering thread tightly to fit ' band or armhole, and twist it round a small needle or pm at the end of gathers to prevent them slipping If you are gathering a very narrow piece of matenal, it\is not necessary to divide It into sections To Stroke. — On very fine material, stroke gathers so that each IS uniform with, the other,’ talang care not to injurematerial Take the work in your left hand, and hold the gathering thread firmly between forefinger and thumb With the eye-end of your needle carefully stroke each hollow downwards for about J inch in a straight line, beginning ' at the first gather ,To make gathers lie even flatter, stroke above as well as below the thread^ Remember, before stroking, to • draw the thread up and secure ^ It. tightly When stroking is finished remove pm or needle fixing the thread, and let out the gathers to fit the band for ,wh^ch . ^ they arc required. Place edge of . band immediately above gathers. Tack on band Tvith a sloping stitch, called ,thc ‘/setting-in” I 53 When setting gathered material into a hand. Use a sloping stitch, called setting-in stitch, so that the gathers are not disturbed stitch, so as not to disturb gathers • Settmg-in-Stitch. — Tins tack- ing stitch is a kind of hem-stitch Place the pomt of your -needle ,in front of the first gather, and brmg It out immediately above first gather Draw out Ihrcadj 'then insert below where it came out, so that a straight stitch is formed When right side is hemmed, secure gathenng thread, , -then turn work ,^d set-in the wrong side of gathers in the same way ' ' . 'Gauging. — Gauging consists of equidistant rows of gathers When gaugmg' make a large ' sound’' knot at the end of your cotton before runmng each Iihe ‘ When aU the rows are “run,” draw up each thresid in turn, and secure with a pin at end of each line To gauge neatly, take care ' , to' make your running stitches all the 'same size Hennming. — ^This is' the stitch usually employed for secunng edges ofmaienals, and for fasten- ing down edges of seams. First see that the edge of the material ■' , IS cut straight with the line of the ii' ' thread, tlien fold ' down on the ' wrong side to the width you ' want, usually about I inch. Make a second fold of the same . width To ensure edge of maten^il being straight you can draw out a tlircad as close as possible to ’ the edge, then' draw another thread to mark the spot where you wish to stitch I don't advise the latter method in plain ntedl^ ' work, but if followed, fold in edge about inch depending oh whether the hem is to be narrow ' or Wide, then turn down hem and tack just above the second drawn thread line, and heha .along it To hem, insert needle at right- ' i ihand end of fold, 'pointing out- wards at an angle of 45°. Draw nfccdlc out and -v tuck .ends, of, cotton under the fold to the left Work from right to left, securing the ends of cotton durmg the first' few stitches Insert needle m material below hem at ‘an angle of pointing inwards, and / I ‘ j NELDLUCP A'FT 23 ^ bnng It out through the edge of hem ihghtly to the left in a sloping stitch The hemming stitch should always be regular m size and slope and seen clearly on both sides of the material Draw cotton taut, then repeat operation, each stitch equidistant Hems. — If edge to be hemmed IS straight, make a double turn on it^ The average depth of a hem is from 1^-2 inches m the bottqn^ of a skirt or coat Make a deeper hem on garments for g^ov^^ng children ‘ Plain Hem — Tuni up J mch edge, then turn down hem to the depth required, and tack, then slip hem,” which is to pick up a small stitch in the material, then shp the needle through the fold of the hem The stitches should not show on the right side Suitable for lighter fabrics French Hem. — Turn up the bottom edge on to the right side, ,when the skirt should be the exact length required Machme- stitch all the way round, \ inch or less from the fold Tnm the raw edge to | inch all round, then turn it over the fold, and turn in edge so that the hem comes e> actly above the machine-stitch- ing. and hem over the stitchmo- . Use this for artificial silk, fine <»tton or silfc, and for circular sltiW'; To Hem Skirts of Heavy rabne —Turn down bottom edge ot skirt to %vrong side Measure and check length, then tnm the tuming to the same depth all round Place bindmg fiat in position on the edge of the hem, and then machinc-sptch along 54 How to slip-hem > I the edge of bindmg “Slip-hem”, the top edge of bmdmg to the ‘ skirt Hem-Stitching. — There are inany varieties of this stitch hi every case, threads must be drawn horizontally > to ensure evenness of work. Sometimes hem-stitchmg is used to finish off embroidered table and bed hnen, as well as towels It ts also used a great deal on lingerie, and on hnen coats and frocks To prepare work for. — i. ^ Wien hem-stitching is to be used on a hem, turn in, a narrov/ edgi^* "then tack down hem^ and draw horizontal threads consecutively^ the width, of about J inch 2 If it IS to be worked in the interior of a piece of embroidery " or garment, where no hem is possible, draw the threads at spots marked for hcm-stitchmg, cut at each end, 'and lesxxdVc. When a hem is to be hemt - stitched, see before tacking that , HEMS— KNITTING ' ' 237 ' 'the hem is turned ihgusl.to Hie edge of the drawn tlireads ", ,To Hem-Stitch —Work from left to right, holding the material or hem with the ivrong side ' towards y6u. Now draw your needle, threaded with a fine thread, through at the inner edge of the hem, so that the knot is ^ hidden m the hem Then 'take up on your needle four strands in the drawn part of your matenal, from right to left Now insert needle again diagonally behind the four strands or weft threads^ piercing the hem at the back, and coming out just ‘ t® the right of the group of the thread on the front If you pull up the tliread, the part round the strands will draw closely together Now make a small stitch into the edge just ' ' beyond the four strands to -keep the pulhng thread firm To malde a hem-stitch bar — Aflcf finishing one edge, turn the matenal and hem-stitch inner I - edge in the same way, but take‘ - care to catch up the same group of threads as before ."Knitting. — Equipment. — NeodleSy to choose — Choose ‘ , bone, ebonite, steel, vulcanite or ' wooden for large pieces of work, such as cot covers, frocks, jumpers and shawls They are sold in sets of two, some fitted with knobs to prevent dropped stitches Choose these for flat pifeces of work, and a set ivithoul knobs for round or tubular garments Choose dark needles for working with light thread -or wool, and light ones ^ 'for working with dark thread or ^ ^ wool. , Carefully inspect' the needles before bu’jnng to' see that there are no flaws on which to catch the silk or wool If a flaw appears, rub the place •vvitn em^: ery paper till smooth Needles are usually made in sizes i - (coarse) to iJ2 (fine) Choose steel needles foi socks, stockings, ties, lace edgings, of a suitable size to match the thread used They arc usually sold in packets in sets of four, m sizes fiom 10 to‘24 Shields — These, resembling thimbles, are made in pairs, attached by- elastic. They aie cheap and protect the points of’ tlie needles when not in use' Cotton — ^Use crochet or mer- censed cotton to suit the design. Silk — ^Use artificial silk for jumpers, frocks, scarves and^ , jerseys, natural or spun silk for ^ gloves, jumpers and scarves, super, kmttmg silk for scari'cs and socks, and super hose silk for all kinds of hosiery Wool — ^Use fingering, Scotch or super-fingenng for stockings, jumpers, underwear, and chil- > dren’s frodcs and coats in coloured or in heather mixtures," Scotch petticoat yarn for golf-’ coats, scarves, - '4-ply fleecy wool for scarves, bedcovers, bed-' jackets, 2-ply Shetland swool foi shawls, bed-jackets, etc , medium Andalusian wool for infants! ^ garments, socks, shawls, etc ; ' " brush, teazle or rabbit wool foi jchildren’s wear, as well as for gloves, scarves, caps or gol& coats; pink, natulal, or white’ vest wool for vests and otlier knitted, underwear, curled camel' wool in natural shade, ^rey or KEXPLE CJiAJ T white, Shetland wool or Fair, Isle wool for fcoda, vests, shawls, jumpers, coats, wraps, 2-ply Himalayan wool for shawls, feed- wraps and infants’ bootees, socles and vests, 4-ply for caps, scarves, shawls, vests, real Vicuna wool for socks, starves, frocks, jumpers, and ice wool for scarves and shawls, etc. Casting-on. — When learning to knit, master “castmg-on” be- fore attempting any stitches To cast on, i make a slip loop, with an end long enough for worlang the number of stitches you wash to cast on To do this, hold the ’ short end of the wool in your ' left hand between thumb and forefinger, take the wool from the ball m your nght hand, and pass It over the short end so that It forms a loop Now bend the wool in right fingers under the loop, and keeping loop in t position With the thumb and forefinger of your left hand, pass a small piece of the -vVoof in your ' nght fingers up through the loop ' hnd draw up to make a stitch Place stitch on the left-hand ‘ needle, then knit a row of plam ‘stitches as long as required for 'foundation, passing each loop as made on to the left-hand needle ' To do this, place the second needle upwards through the first loop Now, With the wool from the ^ ball in your nght hand, twisted rpund your fourth finger, and ^ passed under second and third, ^ then over your first finger, draw It up between the two needles, then bnng the pomt of the ngbt- "‘liand needle, carq^ing the vtool with It, through the loop oh the left-hand ncccllc. Tins gives you ’ a second loop. Now stra‘ght'en out the needles side by side, and slip Jeft-Jiand needle through stitch, and repeat till >ou have cast .on the number of ‘stitdies rcquiicd, Casting-off. — There are two ways of casting-off. The smoother method is to knit the first two stitches and, pass the first over the second, then over^ and off the point of the needle Then kmt the next stitch and repeat till lall are off except one.i Break w'ool, thicad end in a darning needle, and pass it through the loop, pullmg it tightly, and dam it m The ^ second method is to Imit two stitches together and slip the stitch thus mrmed on to the left- hand needle Repeat to end of row. When you are ready to cast-off, remember that the first method, while givmg a smoother result, niay produce a rather light ridge. To avoid tills, slacken the wool- each time you niakc a loop If you are carrying a purl and plain design up to the end, “purl and plain” the stitches when castmg-off Casting-bff a Double Row 'of^ SUlclies, ■‘—See that there is an equal number of stitches on feoth needles. Now' insert the pomt of a tlurd needle through tlie first stitch on both needles and knit the two stitches together m plam knitting, then knit the second stitches together Draw the fiist stitch on right-hand needle xiyer the second, then repeat to end^of 55 The simplest and most popular methods for four processes in hnitling. TO\v Finish off last loop as in tiic'nght>hand needle, and com- ord;inary casting-off plete stitch as before Continue < Plain Knitting or Garter- to the end of the row After Stitch .-rThis is the easiest stitch kniiung the first row, always slip of all Having cast-on a row of the first stitch of each row. This ' stitches, hold the needle con- means that you pass the stitch ' taming the stitches m your left ’ ,from the left to the nght needle hand, and place the point of the without kmttmg it. ^ second needle through the first Purl Stitch < — Cast-on a row loop at the right-hand' end. Now of stitches. Now, holding die pass the wool, held as in casting- needle With the cast-on stitches^ bn, over the pomt of the right- m your left hand, slip the first ‘ hand needle and draw point of stitcli,-tlicn bring the wool for- needle, carrying with it the wool, ward between the points of the ’ > thijough the loo^j as you do when two needles Insert the pomt of castmg-on, and then slip the first the right-hand needle thiough loop , off the left-hand needle, the froiit of the first loop, and ’ when you have the first stitch on 1 pass the wool round the point -the right-hand needle Now in- of the nght-hand needle, then ' " Sert pomt of iight-hand needle draw the point' back through 'the ' , ' xn fiist loop on left-hand needle, loop, leaving xt on the nght-hand pass Ihe wool over the 'point of needle, and slip the old loop off T 2^0 Nr.rDLr CR AF r the left-hand needle. ‘Jliis viil Icatc the wool m Iront of the right-hand needle Kow insert point of nghl-hand needle through the front of tlic first loop as before, pass oier wool, and knit and slip-stilch off as before Purl stitches are used in ■making seams of socks or stockings and for nbs in bOc].s, stodjiigs, vests, etc A knitted garment made partly with purl stitches and partly with plain jdings closer than one knitted entirely in plain (garter) stitch Decreasing — When you wish to “narrow” a piece of kmtling, tlicrc are two ways of decreasing stitches. I. Knit 2 stitches to- gether, when using garter-stitch Purl 2 when using purl-slitch 2. Slip one stitch, knit the next, •• tlien pass the slipped stitch over the knitted one, allowing it to V drop from needle \Vhcn follow- ing this method, be sure to shp- - stitch with the needle in position as for gartcr-stitch Increasing — ^Thcre arc three methods of increasing The simplest IS to drav/ the thread o\c-r llic needle when an extra stitch IS w'anted, and continue ^knitting as before, but tins leaves a small hole /\nother way is to pick up a Sutcli.from tlic row belo.v ti’p row on the needle, and knit into it The third and neat- est way IS to knit a stitch in the usual way, but before slipping it off the needle, knit also into the back of the loop, purling the second stitch It is best to do any . increasing at the beginning or end of a row . Dropped Stitches, to pick up. If' possible pick up wilh a line crochet hook on the richP side. If necessary to pull down part of the kniitmg, u'^e a finer needle for piekmg up than that use^d for the knitting, then transfer to inilUng needle Shaping a Garment. — Wiiea you wish to shape inwards at right side, decrease from right side by slipping a stitch end ^passing It over the next knitted one ‘ To shape inwards from idt side end of needle, Imit two stitches together. Measurements, to adjust. — When a stated measurement 13 given for the Icnglli of a garment and Its slccv^cs, this can alwavs be altered by knitting to the, length you require before you begin decreasing for armlioles and the top shaping of sleeves In kmtling skirts, increase or lessen the stated length before you begin shaping for the waist. This is cspcciallv important m the ease of children's garments where the length vanes for children of the same age Lingerie, material for. — ^In choosmg xnatcnals for lingerie,. It IS important to remember that while a soft, clinging fabric is ideal for lugbtgowns, knickers, caim-kmckcrs, vests and so on, it IS hopeless for a slip which is to be worn under a bifiowy lace, net or similar gowm I he 1 ? tier needs a thicker matciial, sucii as taffeta or heavy sann Anoiha point to bear in mind is the suitability' of the malciial for constant laundenng. Cicpe de chine sometimes wilts m v, ash- ing, vv ashing satin stands tlie kNITTlNG-.LlNlNG& ^ wear , and tear of laundering much bctiei For summer lingerie hncn-lawn, cambric and voile are more economical and stand up better to w’ashing than fragile silks. If you want to make lingeiie from a coloured matcnal that ‘can be ^vorn under any fiock, 'oyster, ivory, and pastel shades are safest for day and evenifig wear When choosing materials for night wear, choose soft pastel shades for nightgowns and deeper shades for pyjamas When a slip IS wanted for a transparent frock make it of material to tone with the frock itself. Pattern for Lingerie. — is important to choose a paper pattern with a diagram afid lull instructions attached Pm the pieces together, try on, and make any alterations if necessary. If you have a' full, short figure, choose a ‘pattern with plenty of length, particularly if thcmaterial , has to be cut on the cross, where a great deal of width is always taken up , ' Length is also important -for the' slender figure In choosing patterns of knickcis, for example, select one w'lth good length fiom waist to knee, and in the case of' petticoats, see that the length from neck to hem is adequate These are important points to U'atch since patterns are sold by waist and hip measurements,, wntb httleiegardtothepccuhanty of height ' '' Linings.— A Iming is used chiefly for coats nowadays If you are making a new coat, cut the , lining from the coat pattern, only ' take Cdie to make ilie front of / the lining narrowci by the Wndtln of the front facings and turnings, and tlic back an inch wider dl die way down. If you aic rc- lining an old coat, remove oiigmal liipng, press it well, and use It- for a pattern. To Sew Lining — Machinc- stitch and hem the side scams and shouldei scams. If you hav e / a dress-form, place the coal in- side out on Uic form If not, place It on a 'tabic wrong side upwaids. Now fit in lining^ After arranging it in position, match the lining witli the mam seams of the coat end of the arm- ■ holes Pm m position Fix the exfia fullness m the back of lining into a pleat in the ccntic of the back Try on coat, and if you see anyf sign of the linmg straining, unpin and case the strained, part, then re-pin Now tack the lining, pinning L- a little bit at a time to the coat, beginniiig' with the shoulder scams, and following wuth the side scams before unpinning and tacking othci pai ts Turn a hem of the lining along the bottom, making it i inch shorter than the coat, and raachmc-stitch down Shp-hem the fiont of the lining over the raw-edges of the facings Tack the lining round the neci: and armholes to the coat Make and slip m lining sleeves, wiong side of lining to W'rong'side of coat IJcm the lining at the wrists, i mch up fiom the bottom edge of sleev^e to the inside of the coat' ^ Lastly, hem the edges of tlie 56. How io Put in a Coat Lining — yt the back lining all the way lining round the annholes, down over the raw edges of the coat annholes, and the collar over the ra\v edges round the neck Machine Sewing — ^To use a nand machine place it on a solid table at a height that will enable you to work without strainine your arras Turn the handle sieadily—a jerky movement will ^sult in jerky, unev’en stitches io use a treadle machine, start by pracusing the foot movement ^aie an extra inch width of material down, and form this into a pleat then practise sewmg on an odd scrap of material ' ^ ^ comfortable chhir that is high enough to allow you to place your feet easily and' ^turally on the treadle when Sitting right m front of the machine, faemg the needle Place the ball of your left foot on the upper left comer, of the of your g t foot on the lower nght corner, and woik evenly. f ' 'iCtACHINE-SEWING \^^^en you have leamt hou to " treadle easily and enly, pi cparc the machine for sewing Gncthc balance wheel ' a slight pressure with your right hand in the , direction in which it should go, lightly press treadle, and start , stitching. The best way to practise stxtclnng is to start on paper, “ without any thread m the . machine, until you are so at 1 home working the handle or V treadle that you can stitch , evenly. To do this, take several " (Sheets of paper — typing-paper ' will do — and make lines on these about \ inch apart. Practise stitching along these hncs tintil ^you can stitch tvithout leaving them, then ihark one or two sheets of papci into large squares with a pencil, and practise sutdiing ovci tlicse so as to become adept at turning cornel's Thread. — Choose thread of a thickness to suit the material, and -needles to suit the tlircad. Tor a tliick matciial, use a thick tliread and needle and a long stitch For fine thread, use a fine needle, fine thread, and a short stitcli Adapt by alteiing ' the stitch regulator according to tlie thickness of the material ^ ’ The follow’ing tabic will be i , (found helpful in choosing tlic correct needles and threads foi* different materials* — ' Materials V Very fine cambric, linen, mushn,silk, crCpe dc chine Fine cambric, linen, muslin, silk, erfipe de chine, etc ^ Medium-tliick cotton, linen, and silk materials, etc. ' ^ Thick cotton, linen and sdk matenals, light woollen fabnes Medium-thick - woollen matenals, and all garments that require strong seams, such as coats, boys’ clothes Thick wool matenals, and 1 all heavy garments Keep ,the stitching parallel - With the edge of the presser-foot ^ Wind bobbins loosely and don’t ^ fill them Take care to keep the' rubber rmg oh tlie bobbm- , Wander clean, and replace when* worn’ out ^ Tension. — To make a perfect stitch on a machme there must Threads Size of Needles Cotton 100-750 No 9 Silk 30 Cotton 80-100 No IX Silk 24-30 Colton 60-80 No 14 Silk 20 Cotton 40-60 No. r 6 Silks 16-18 ■- Cotton 30-40 No. 18 Silk 10-12 Cotton 24-30 No 19, Lmen 70-80 be equal tension on top and bottom threa,ds. When there is,’ the lock of the stitch comes in the middle of the material To ' lock threads together, the thread from the needle first passes round the shuttle It is pulled by the lake-up leVer to catch up' die slack, and then finally finishes i ' / 244 NILEDLEGRAPT the sdtch by locking both threads together It IS seldom necessary to alter the tension on the under-thread, as all machines are perfectly adjusted before being put on the market however, it is neces- sary to do so, as m tihe case of a second-hand or much used machine, slightly turn the screw which holds the tension spring under which the thread passes, then loosen the screw to lessen tlie tension To increase the tension, tighten the screw shghtly. To make a correct stitch, it is usually sufhcicnt to adjust the tension on the upper thread, turning the thumb-nut to the left to reduce the tension, and to the right to increase it When serving bias scams, use as light a tension as possible, m order that the thread may be slack enough to withstand the strain of the fabnc stretching. - The presser-foot, seldom re- quires changing The foot should press just enough to keep the work flat If you press too hard, fine material will be marked When stitching fine matenal, you may require to regulate the thumb-screw on top of the pressfer-foot by a turn or ti/o up! 'ards Toincreasethepressure of the fool, turn the Ihumb- sc^v once or twice downwards I o Complete a Seam — ^Stop the machine just before the end of seam Turn handle or treadle until fhe take-up lever reaches its mghest point, then lift presser- foot lever, and draw the seam to the left and back Take threads in both hands. Bring them quickly down over the thread- cutter attached to the' presscr- bar, leaving four or five inches of thread at end of seam Care of the Machine — To keep the machme in good con- dition, cover It closely whetf not in use, and stand m a warm, dry room. The machine will soon deteriorate if damp is alloived to come into contact with it Use a vacuum cleaner if pos- sible to remov'c all dust and fluff, otherwise use a typewriter brush. Rub the footplate and any working parts you can reach with a rag dipped in petrol. Oil regularly with the finest machine oil Coarse oil will clog the bearings Always wipe after using with an oily rag, and polish with a dry, smooth duster. Before -oiling take a stiletto and remove any fluff, oddments of thread, etc, then apply one drop of od to the bearings where there is any fnction To apply oil to the underside of the machine, lift the head and turn it back' on its hinges till the moving parts are visible, then oil each point of contact Use an oilcan for iubricatmg, and wipe off all superfluous oil, running machine over a piece of while rag to avoid any oil commg mto contact with the sewang- Kalcing»Up a Garment. — Before removing paper pattern from any cut-out piece, mark all round the edge of the paper 'jvith 'tailor tacking, unless the pattern allows for seams, when you should mark through tlic* per- MAKING-UP A GARMENT 24s. forated lines - There are difiercnt ways of marking ^ Use a traang wheel for cotton matenals, and tailor-tacking or mark-stitching for other materials Mark. all perforations, small holes or lines on patterns to ensure your put- ting darts, pleats or slots in their correct place If you arc using a tracmg uheel, press father hard, ‘especially when tlie mark- ings must go through two thick- posses of material To Tailor-Tack — Take a long thread of double tacking cotton ' and lack, lifting A to -4 mcli, and passing over A to | inch, but leave every second stitcli quite looscj so that It forms a loop on top of material Make certain that all your stitches go through both thicknesses of njatcrial. When you have finished tacking, pull the two layers of material gently apart, and ,snip die stitches midway b'eUsccn the two lay»crs You will find that each is maikcd exactly in the same place and in the same way with short ends of cotton If tlicie aic any notches in your paper pattern, make a tiny line of tacking from the edge cs (aboK e) and press studs {below) can be sewn on with balton-hok or blanket stitch You can also oversew down the shanV' uf the hnnt' Sew on the 1 nob half of the press studs first ' MARKING LINEN— MILLINERY ■ , 247 , with a pocket, tack a patch of the matcnal neatly inside tlic ' pocket Every tune the garment ' IS washed the patch is washed, “ so that it IS the eicact shade of the, garment when needed for patching » Ladders. — The mompnt a ' ladder appears stop it by dabbing wit^ soap, then dam carefully from side to side across the .bars, ^ first scoiring the loops at each end before startmg. Linen. — quick way to mend ' linen is to slip the worn part into ' medium-sized jembroidcry hoops ' Ejx tiie prKser-foot of a sewing machme in order to get the hoop in place, then machine-stitch first one way, then the other way ^o make a neat darn. This is a good method of mending a worn ; part of a tablecloth or napkin. Rugs. — ^Darn with scraps of wool to match colours in rugs, or fill up holes by 'looping cut strands through from the back iviih a rug-hook Always remove worn rug wool before filling with fresh loops Slips. — To give a new lease of life to slips or petticoats worn under the arms, buy a dainty , lace brassifere or a lace top Sew on to the top of the slip, then tr^ off the wpra parts of the -slip and all the material between the top and bottom of the brassieie, leaving only enough to be rolled and whipped V Sweaters. — If you « notice a' tlun patch or tear m a sweater, and you have no wool to match It, r^ove any pocket, unravel' ' the wool and use for mendmg. Tablecloths. — If the cloth is E W ' ' ' frayed at the" edges, ‘trim. off edges neatly mid re-hem. If the same,>ize must be kept, bmd with coloured material to match bi contrast, or add insertion and' lace. If tliin in tlie centre of the folds, remove a 2-incli strip off one end and side and stitch or hem. Table-napkin. — ^If edges be- come frayed, trim, fold down a narrow hem, and tack firmly all round. Turn back tlic tacked portion until ,'thc napkin and‘ tacked edge of the hem arc in a position to be oversewn Over- . sew with tiny stitches, using finer tliread than that of the material. Press when finished MiUlnery. — Ir is a simple^ mattci, whatever the fashion in millinery, to give a clever twist to an old hat and so brmg it up-to-date To lower a felt crown. — ^If you have a high-crowncd felt hat which you 'wish to make more fashionable lemove the crown from the brim, and mtli a sharp pair of scissors, cut away about an inch at the bottom, cutting highei in front if it is desired to have a sloping crown. Rc-fix the hat to die brim with long in- visible ' stitches, and cover the join with Petersham nbbon or flowers To make' a hat smaller. — Cut a V-shaped piece out of the back or front, from ’ the bnm and' crown, narrowing towards the, top of the crown With a stiletto," pierce small holes at intervals of an inch down teach side of the' opening, and laco these together with matching ^citpular braid 248 NEEDLECRAFT Second stage 58. To oversew, stitch from right to Itft FasterC off {second stage') with three backward stitches. To revive an old felt hat. — Place, the hat over the spout of a kettle half-full of boiling water, so that the steam is forced through the 'felt Place over a basm or hat mould to dry, then V brush briskly with a stiff brush Replace the trimming and renew the head limng. ' . Oversev/ing. — ^This stitch is sometimes called “top sewing,'” sometimes “seaming ” It is used pnmarily as a joinmg stitch, or for ncatening ends of tics, such as tapes, or for applying lace to lingerie. Use when seiving selv- edge or woven edg^ together, and in makmg fancy articles When oversewing woven edges or selvedges, tack tliem evenly together No matter what the texture of the matenal, Place the right side of patch over the edges on the wrong side, to the'wrong side of the article When herring-boning the edges. Tack neatly in place, ^ about ^ take the upper part of the stitch mch from the edge of the hole, through boA the patch and the round the hole on the wrong article or garment to be patched, side Insert in an embroidery and the lower part of the stitch ' nr^jstretchmgmaterial smoothly only under the cut edge of the betore fittmg on other ring patch (See Fig. 59.) Turn on ^ P r and tnm off worn ' meneedleotyoursewingmachine part See patching patterned backwards and for- i^terzAls * ^ wards on the double part of the Leave from i to i mch below ^ IL NEEDLECRAFT ago’ ) the hcrring-bcjne stitch. Nbw, beginning in the centre of a side hcmng-bone cut edge to the patch on the nght side When making a flannel patch be care- ful not to draw your'stitches too tightly, so as to prevent a puckered appearance Patching Plain Materials. — ' Use this patch for mending lingerie, bed hnen, and all other ( household Imen, as well as all garments made of plain cotton, hnen or sdk matenal Cut patch large enough to cover hole and thin parts sur- rounding It, and the same shape as the hole, unless it happened that one edge has to be inserted mto a curved seam Fold m a narrow edge, inch to the right side of patch, tummg in the selvedge ^ges first. Crease down- Place on the wrong side of the garment with the ivarp and woof direads of patch rumung with the warp and woof of the garment. Pm and tack m place Hem round four sides, flien turn and cut the raw edges of the*- hole neatly all round to ivithm half an mch of the hemming Smp up the comers diagonally, and turn in J mch all the way round Tack and hem. Patching Patterned Materials. ' Use this kmd of patch for mending garments made of checked or stnped matenal, or of fancy materials, such as shirts, frocks, overalls and jumpers To malM a neat patch, you must use a piece of material cut so that the design matches the part j missing in the garment. If yoii are unable to obtam a piece of ( material from the gannenl^ such as from the inside of thcTiem^ or part of a belt, etc.,^ try to obtain a new piece to match, but wash it first Follow suggestions given under PATCHING PLAIN MATERIALS for shape, size and matchmg of sewmg threads, but take special care to match the pattern of the patch with the pattern of the matenal. Patch on the nght side of the matenal Now fold the^ edges of the patch, beginning at the )varp side, making folds .^2' mch wide Pm and tadc patch in place on to the nght side of the garmeAt Hem neatly roimd the edges* Turn garment Tnm off any worn part to wthin f inch of the hemming. Blanket-stitch the raw edges ^ inch distance apart, and i inch -wide. Take care not to let the stitches go through to the nght side Only blanket- stitch the cut edges Stocking-Web Patching. — Use this method of patching for' all garments made of stocking-web It is ^vise and econoiTacal to keep badly worn combinations, vests, pants, etc , for patching Iighdy- wom ones Cut a piece of stocking-web large enough to cover the hole and any worn parts round it Arrange patch m place on the nght side, seemg toat the web of the patch corresponds -with ■the web of the garment. Don^t fold m an edge. Simply pm and tack firmly round Apply patch with herting-bone stitch Turn on to wrong side Trim away any tbm or ragged portions to 6d How to^Patch Plain Materials — i PIcm all round patch placed on wrong sidsi of garment a Trim hole on right side to within half an inch of the hemming 3 Snip' up ' the comers 4 Turn edges under and hem. .vithin ^.incli of the stitcliing. Kow tack and herring-bone the insidQ edge ' Patterns, to buy’ — Choose a pattern to your actual measure- irient Do not rely on being able ' to “make do” with one of a different size Some shops will cut out a foundation pattern foif you for a few shillings, from ^ which you cah evolve your^own individual frocks, coats, and so on. These are a good investment ^ ^ If you buy a good pattern of the^ flimsy kind it is a good idea / to cut It out again ^ in brown ' paper so that it will stand up to a lot of use ' This is especially useftil in the case of good lingerie ■'paltems which do not date and' can be used agam and again. , t Plackets. — Neck Placket. — Slit the' opening straight down the centre of the front, using a thread of the material as a guide. Cut a bias stnp, ^ to i inch ■wide, and place the right side of strip to the right side of the opening, with the edges together. . Machinc-stitch ]- inch from edge, . gradually tapcimg the stitciung towards the bottom end of the placket, and making an extra stitch or two at the bottom to give extra strength. Press the seam against the strip, turn down a crease al6ng the edge of stnp,' then turn fold over till it touches ’ the stitching Hem over the ' stitchmg, takmg^ care not to let j stitches go' through the right side, ' 1 252 NEEDLECRAFT Shoulder Placket. — Make' opening before fmisbing neck- ' line. Unpick neck shouldei scam for 3 to 4 inches Insert a straight stnp of lining under the front shoulder seam Tack and machinc-slilch it along the raw edge Flat-bind the raw edge, then shp-hem it to garment Press forward the seam of the back shoulder. Cut a straight strip of lining, 2 inches wide and the length of the scam Machine- stitch Fold lining over the edge, and back on to the wrong side. Shp-hem edge down on to matenal Secure opening with fasteners or buttons and loops Skirt Placket — ^Leave the top part of the left side seam un- stitched from the waist down for 8 to 10 mches, and leave the tailor-tackings which mark the lines of the scam up the placket in position until after the placket is made Cut a strip of lining if inches wide and g inches long, and insert under the turning for top side of placket. Run-stitch to the opemng beside the turn- over of seam Turn over the scam along the fitting line Machinc-stitch along the edge on pie nght side, keeping stitching in a line -with the stitching of the side seam. Bind the edge of the ' Iming and matenal with Pans or Prussian binding To finish off under side of placket, cut a stijp of matenal, the same as the skirt, q inches wde and 9 inches long Bind one end and one side, then place the wrong side of stnp to the wrong side of under part of opening See that the raw edges meet and / i the bound edge of strip is an inch below the end of opening Bind the two edges together, and con- tinue right down the skirt seam. Stitch neatly across the end of the operung to keep the under and upper parts together. Stitch matching fasteners, hoolis and eyes, or press studs to both back and front, 2 inches apart, ot closer for a tighter fit. Sleeve Placket — ^If a sleeve is set into a wnstband simply hem if inches of the lo\^er edge of the slecv'e, about 3 inches bad: from the sleeve scam, and let this part remain free when fixing on the wristband If the sleeve is tight-fitting, bind all round wrist edge and placket, and make a neat fastening with buttons and loops Pleats. — ^These usually bang from the’ top fixture, but are sometimes madunc-stitchcd part of the way do^vn the edge, not falling free till near the bottom edge To prepare pleats, tailor- tadc the perforated Imes after cutting out, then, when you are ready to make the pleats fold and tack them do^vn along the tailor-tacked lines and press them Box-Pleat — ^Allow thrice the finished width of matenal. Arrange a pair of pleats so that they just touch behind, but with each fold faang outwards a\%ay from the other in front. Inverted Pleat — This 'is ex- actly the opposite of box- pleating Instead of the folds of the pleat meeting behind they almost meet in front. Tack to the wrong side and press flat. 253 PLACKETS— PLEATS 6i. Plackets should be as neatly made and unobtrusive as possible Th^ can he fashed with press studs or hooks and eyes as you prefer. Knife Pleat. — Arrange pleats '' so,that>the top edge of one pleat meets the lower edge of the next pleat Allow thnee the finished width of material for each pleat Side Pleat — These pleats are usually arranged facing outwards from the centre of front. The pleats to the left of the centre front all face to the left, and the , pleats to the right, face right. Pressing Pleats — Tack them in position and place on ironing- board Take two press-cldths, a dry and a wet one First flatten the pleats under the damp doth with a strong thumping movement with a hot iron, remove damp cloth quickly and put the dry cloth in its place Then ' press the pleats quickly and firmly agam with iron. In I I.DLi nr. ATT Pockets, patch.— Cuf rt '^'^itarc of scir, oi conli.Miir^ material Bind, fare or h'm one edi'r Turn in rrmaininij: cdqts, and madunc'Sfitch on to eannent The avcrac;c patch ifor adults IS 5). Indies v.idr .nnd ' 6 indies deep When rnahinq thrsc podets for diildnn’s garments, adapt Ifir sl/e to that of the garment To van the shape, point or round the bottom cf the patch pod ct Pressing. — You will nerd l\'o 'cloths lor pressing, one of licaw canvas to hold moisture, and the other of Hghtis eight fimi muslin, measuring about 18 > 27 inches; tvso pressing pad<^, om a long round pad made of ht.Yy muslin and stuffed uitn cotton to place la-ide a sleeve when pressing anotlicr rather ham- shaped, for pressing shoulders and the tops of sleeves, a 7-lb. Iron for all ordinarv' pressing and a smaller, sharp-pointed one; and an ironing-board with a vv6ll-padded top Most hems should be pressed twice once after basting and again after permanent sewing Press hems from tlic wrong side of the garment- * To steam out basting threads or any sbinyspots that show on the right side of a hem, wring a press-cloth very dry, place over the nght side of the hem, place a dry cloth on top of it, and hold , hot' iron over it lightly. Remove cloths quicUy and brush walh ' fairly stiff brush until markings arc gone Scams. — Flannel. — ^Place one . edge of scam ^ inch below the Other ’j-tdt Jo'f'*tbcr. Run t’ftd fffh th^ 'ame , d.'ianef brio tii^ lower edge the Ifiwtr :v f'-eni tho top tdre ihoi t'. } m<-h DyiHc down the iipp<"r ''I e to /over the luv.cr o )c Tr'd dy .'od herrmg-lifine, rr r'-;jihcr-'tJich , on the M2ht ' 'd' .? t'fffil IS to place - tlie (v.o ed,"/i 6^ the mrrcrial tog* tilt r vitli th'- iirule ftr.d {fe v.'Tp ihre.wlv run- ning m the c *T»,c ,n an edge of one about ^ inch on to the nidit s'tlc, nrd press It v.eU w uh die nrlit thumb and fortrinq..r .as it is turned dovsn Raise the ibid and phcc the edge of the o'her material exaeth along the crc.vse of die first fold right sides fac.ng each oilier Turn the fold dow^l again and pin in posit.on, then tack through the three thicknesses of matcnal Run and back-stitch close along under the raw edge of the fold which provides a guide to a siraignt scam Fasten off ends securely Untack and flatten out scam. Turn down fold, tack, and hem . neatly French or Double Seams.— French scams are used cliitfiy PObKETS— SLEEVES i f f on blouses', ' Imgeiie, jumpers and other garments' made ,of ^fine materials. Place two pieces of material to be seamed .edge to edge and wrong side to wrong side Tack evenly about J inch from the edge on the right side Run and back- stitch closely above the tadang, flatten out scam, then fold back materials, right side to right side, with join on top Tack on the wrong side and run and back- stitch below the join Be careful to pare down the raw edges of the first scam as closely as possible without making them fray Tack slightly below and run and back-stitch closely above tacking Remove tackmg Keep this seam as narrow as possible In French seaming exccedmgly fine matcnals it is not necessary ^ to ^run and back-stitch, simply run, taking close stitches For a very strong scam back-stitch _ and do not run. Sleeves. — ^I£ the material you are using is rcvetsible you must take precautions agamst com- mittmg the mistake of malong up ’ both ' sleeves for one arm by marking each sleeve with a dis- tmguislung mark when cuttmg out Tv/o-Piece Sleeve ^. — As this type of sleeve is cut somewhat on the cross it stretches very ' easily, so pin m the seams at the bottom and top before pin- ning the centre to avoid stretch- ing Full Blouse Sleeves — Sew thc' seams Run the lower edge of eac^ sleeve and gather it up to fit into die wristband > To set-in sleeves — Turn the wrong side of gaim'cnt Cowards you, and open the armhole. Draw the sleeve, right side but, towards you through thc arm- holes so that Its edges correspond to the /edges of the armliolc. Match and pm thc notches on armholes and sleeve Fasten thc under part of the sleeve with pins to thc armhole, casing in slightly. Gontmue to pm to tJie top where the gathers arc, and fix thc gathers so tliat thc top curt'c of the sleeve lies a little in front of the shoulder seam, with the weave of the fabiic mnning vertically do\W thc sleeve. Insert \ all pins vertically. NEEDLECRAFT , 256 , Tadc across the pins round the top of sleeve, then remove pins and try on, sleeve Arrange gathers so that they are scarcely noticeable Back - stitch or tnachmc-stitch by the tacking thread and overcast raw edges In woollen sleeves the gathers should be damped and pressed with a hot iron before tacking - Smocking. — This is generally used as a decoration, and to dis- pose of fullness The simplest form of smocking is honeycomb- ing Other stitches sometimes used are chain, feather or coral stitch, hernng-bonc, oudinestitch, smgle and double cable stitch, and stemming Method — Either iron a trans- fer of a smocking design on to part of matenal to be smocked, or mark out a series of dots, spaced ^ inch apart The spots or dots must be evenly and tnily spaced or the effect is spoilt The simplest way to make your design IS to mark it on a thick piece of paper, then pierce each dot tvith a darmng needle or stiletto. Pm , paper to matenal, then pierce each dot with a pencil, so mdrk- mg matenal . When arranging to smock, allow from 2 to 4 times as much width as that of the finished smockmg. Tack the matenal to a board' with drawing pins before marking. When marked, take a long tbo-cad and make a firm knot Gather each row of dots running your needle from dot to dpt When the row is com- pleted, gather next row with a fresh thread When all the rows are completed, draw up each row the width required, and wind each thread round a pm placed upright at t^e end of the row-' Don’t on any account break off threads Honeycombing — ^Thread a needle, using firm mercensed cotton, and begin by catching the ‘ first two of the “flutes,” as the hollows m the gathers are called, m a line with the first row of tacking, with two very shallow, top stitches Now, slip your needle down the left of the two “ flutes ” to midway between the two rows of tacking, and pick up the second and third “ flutes ” m the same way as before Brmg the ■ needle up to the top agam, and ^ catch tlxe third and fourth, “ flutes ” and so contmue to the end of the line Start at the nght-hand side, immediately - above the second Ime of tacking, and honeycomb m the same way. Tablecloths, to renovate — ^ BuV motifs of filet lace to fit worn parts of tablecloths, and msert with oversewing If worn m the centre, replace the worn part with filet insertion. ' * If not worth renovatmg, cut mto suitable pieces and make into napkms or traycloths, finish- ing with hemming or by bindmg the edges with bias bmdmg bf a. different colour Tapestry. — This is worked either on plain 'Smgle thread canvas, or on double*stitch or ,cross-stitch canvas on which the threads are woven m pairs. ^ Wool is most used, but silk or thread may be employed for finer work Charts are sold prmted with the design SMOCKING— WHIPPING 2S7 in colour, sometimes -vvilli Ac , design already trammed. ^ i c. wA Ae design laid over in single strands of coloured \yool or , thread so that all that is necessary IS to stitch these strands down in the right colour.^ Cross-Stitch.— This is one of Ae simplest tapestry stitches. The first row is worked Aagonally from left to nght across one square of Areads, and Ae return TOW is worked from right to left, each diagonal stitch crossing a slantmg stitch m the first row, ^ makmg the crosses This stitch may be worked as a background for petit point Use a tapestry needle of a size suitable to Ac thread or wool used^ Gros (Point. — This is a tapestry stitch wljich is the same as petit point, only bigger It is worked over two or three Areads of Ae canvas Use Ais stitch in preference to the finer petit point where Aere are larger surfaces of canvas to cover. I Petit Point. — This- is ’ the smallest and finest tapestry stitch It is always taken over one thread of , the canvas only, with the wool or thread earned forward under two vertical, threads of the canvas It is used for fine designs ,, on handbags, pole screens, etc Towels, to use up — Make roller towels into tea-cloths, sink-cloths, dusters, or rubbers Make odds ' and ends of huckaback and , hnen towels into tray-cloAs, table runners of sideboard cloths "WiA Ae help of motiis and inserbons of filet lace Whipping.' — ^This stitch is used ^mainly for gathering in making gathering very fine materials. layettes and in working on fine matenals such as crepe dc cliinc, fine muslips, organdie, cambric, etc Use a very fine needle and cotton to match To whip, hold the straight edge of the material bettveen the Aumb and forefinger of your left hand, and roll a tmy piece of the edge towards you till it is a tight, very narrow, rolled edge iSiot cotton and insert the needle beneath the roll' beside your, Aumb, and draw Ae cotton out on Ae other side, without' going, Arough Ac roll, i e , just thiough one thickness of the material ' Draw up Areads as Ae work proceeds to form the gathers - GARDENING ' ' 'jOVERT housewife should try to take an active interest in her garden, ^ It IS an excellent way of getting fresh air while keeping an. eye on the house, or when you have neither time nor inclination to get ready for a long walk Moreover, you can have the satisfaction of helping to save considerably on your housekeeping bills if you grow vegetables, fruit and jlowers. ' ■■ Whatever the size and scope of your garden, and whether you want to put it to practical or to ornamental use, or both, you will find this section full ^ of practical hints for dealing with all the gardener's problems It will help you to choose delightful colour schemes for your borders and beds, to'keep your hedges neat, and your garden free from rubbish and pests It shows you how to deal with all routine” jobs such as watering, transplanting, mulching, staking and tying, and pruning It tells you, also, haw to care for indoor plants, to plan window boxes and fiower baskets, p make a rock- garden and to cope with plant diseases Even if you have the entire care of a garden in your hands, this section will enable you to deal successfully with cay of the serious or minor emergencies that may arise in it Annuals. — ^Thcse flower and produce tjieir seeds the same year as they are so^vn The group includes many of the most .beautiful and easily grown flowers They may be classed as hardy (HA) and half-hardy (HHA). The former should be sown in the open from March — May, according to climate The latter require the protection of glass until the danger of frosts is oyer I Hardy Annuals — ^These thrive m most soils, but prefer a wcU^ drained hght soil In the south^ the most hardy types may be so\m in August and September. “Hiey will flower early the follow- ing year. If sown from Mirch — May they will flower later during the same year They may be u, -auu soi'm where they are to bloom, April, and keep m a greenhouse 258 or m dnlls, and transplanted when a few inches high Firm soil round seedlmgs when plant- ing out Water well. SOME POPtJIJUl HARDY ANNOAIS Calendula 1 Candytuft Clarlaa ' Eschscholtzia (Galiforman Poppy) Larkspur Lmum (Flax) Mignonette . ^ ' Nasturtiums NigeUa (Love-m-a-mist) ' Poppies ■ ' Sunflowers Sweet Peas Half-hardy Annuals. — Sow in boxes or pans m March and I 2S9 ANNIf ALS— BUDPrNG or firame where' thcie can be no fear of frost getting at thd plants. . \\Tien the seedlings have two " . p4irs of leaves tliey should be 'I transplanted into othci- boxes . about I inch apart Harden off gradually, until finally the plants ^ are kept^m tlie open day and night Plant out into permanent positions in May and June, ac- cording to the weather. I SOME POPULAR HALr-HARDY ANNUALS ' Ageratum Nicotiana Antirrhinums ■ (Tobacco ’ (Snap Dragons) plant) , \ Asters Stocks Cosmos ' Zinmas Bedding Out.— Beds should be ' ' dug and manured before they are filled up • This is usually ' done twice a year for. spring and summer bloonung * Spring Bedding. — Consists chiefly of bulbs such as hyacinths, ' narcissi, and tulips Often these ^ are ‘ planted between a carpet beddmg of arabis, forget-me- - nots or wallflower This makes a very attractive show. Planting should be done dunng October i__ and November Other favounte plants are Siberian wallflowers, „ and polyanthus Summer Bedding. — This ^ ' "should be done from the middle of May until the middle of Jxme, when the sprmg blooms will have finished flowermg Befdre plant- mg, the beds should be dug and manured, then raked down until a fine tilth is obtained, it the ground is dry /it should ,be thoroughly' watered ' In most eases the plants you use will have been raised from seed earlier in the year. Tliese should be well hardened off, and if any flower heads have appeared llicy should be pinched out, as tliey, tend to weaken the plant Otlicrs wU , soon grow in their place. An'nuals are most generallyused, but dwarf dahlias are very popular, as these flower over such a long period Biennials. — ^Tlicse plants arc ^ sowm one year, and bloom the next year, after which they seed and die Sow m an open frame or in drills in the reserve garden, dunng May, June or July, so that die plants arc well estab- lished before the winter Thin seedlings out to 6 inches apart, or transplant them In the spring move the plants to the part of the gaidcn in which they are to bloom, but prepare the soil for them during the winter. 1 j POPULAR BIENNIALS Canterbury Hollyhocks Bells Honesty Evening Scabious Primroses Sweet William Forget-me-nots Wallflowers - Foxgloves Bonfire. — See rubbish. Budding. — ^A method of pro- pagation used chiefly for roses ' but also for some trees and shrubs The process is best' earned out m July A healthy bud should be cut from the scion ' Keep moist, while making a T- shaped cut on the stem of the stock mto which the bud has to be inserted The cut should penetrate only the bark, which ' should then be gently pulled > ; gardentnc. 2(k> back lo take the bud. Take care that the base of the bud is not damaged When the bud is inserted it should fit smoothly on to the stem of the stock Cut cleanly across the bark at the upper end of the bud Now, tie the bud on with bast firmly, so that no air can get to it If the bud swells It shows It has " taken ” In Bowls — ^'lie bo\vls sljould be 3 inches to 4 inches deep, and the fibre, whicli consists of peat, shell and charcoal, should be thoroughly moistened, so that when It is squeezed in the hand there arc only one or two drops of water Put some fibre in the bowl, then place the bulbs in position so that they do not touch each other Cover with T-shape slit In bark Insert bud and bind with bast maning the T-shaped cut m the bark of the slock. Bulbs.— Indoors —Indoor bulbs make a good show of colour early in the year when flowere are expensive It is also very interest- ing to watch 'them grow. The ^t results are usually obtained by buying good quahty bulbs and Most bulbj can be grown in- ^ doors, but hyacinths are certainly the easiest to grow. Daffodils ani narciffii give very little trouble. Snowdrops, crocuses and scillas roay be grown m bowls, but ^ould not be forced in any way The best rpults are obLned H the bowls are kept out of doors and plunged m ashes ®nd pack firmly until just their noses are exposed The bowls may then be taken outside, P^nnged in ashes for 2 to 3 months or placed in a dark, cool, airy cellar If the bulbs are kept outside^ mey ^wll not require 'vratenng. it inside, keep the fibre moist Alter 3 months tliey will be thoroughly rooted and breaking mto top growth Theyshould then be removed to the light gradually 3n turned round occasionally to prevent them from being drawn in one direction. When th^ are about 2 inches high i^ilfp indoors if Started outside, and the gradual heat will soon bring / on the flower buds They twll ' then requrre more water. Stake and tie if necessary In Pebbles— the bowls with pebbles Add a htde water and some charcoal to keep the water fresh. Plant the bulbs among the pebbles so that they are held firmly just abovc^ the "siirface of the water. Hyacinths grow well this way. In Glasses — Use special bulb glasses which have a neck to hold the bulb Place a small piece/)f charcoal in each glass to keep the water sweet, then fill with water 65 To grow bulbs in glasses, JUl , glass with water to just below the base of thi bulb and add a piece of charcoal to keep the water fresh. and place a bulb in the neck of each vase, so that the base of it does not quite reach the water. Pour away some of the watei if necessary. Keep in a dark place. The roots will grow fairly quickly; when the shoot is \ incli tall, bring into the light Give more water when necessary Outdoor Bulbs. — A well- drained, light soil IS the most smtable. October is the best month for planting, but bulbs may be planted any time from September till December. They should be put m with a trowel, and covered witli soil to a depth ' of twice their width Thciefoic if a daffodil is lA inches wide, it should be covered witli 3 inches soil. The distance apart for planting vanes with the type 'of bulb. If planted in beds, ' daffodils, hyacinths, and tulips should -be from 6 inches to 9 inches apart, but if they aie put between other plants the distance may be greater. Bulbs grown in grass. — Crocuses, daffodils, narcissi, blue- bells and snowdrops, are 'the most suitable for naturalising, . that IS, for growing in grass They look much more effective if planted in clumps In all cases' the care after flowenng is most important The plants should not be cut down, but left to die naturally, or else taken up from their beds, and heeled-m in a frame or some part of the reserve garden After the tops have died down, they should be lifted, dried off m the sun, then cleaned, and stored away m a dry place until the autumn. / 362 GARDENING , BULBS FOR BORDERS Daffodils.— King Alfred, Golden $pur. Sir Walkin, and Van Wavem’s Giant. Karctssus — ^Poeticus omatus, Bani conspicuus. Cheerfulness. Hyacinths — Vanous colours Tulips . — ^Apral and May flowering, and cottage and Dar- win varieties The following bulbs are. also suitable for growing in rock gardens: scillas, grape hyacinths, crocuses, snowdrops, ins reticu- lata Cacti. — Contraiy to popular belief, cacti are easy to grow, and afford a good hobby for people who have no outdoor gardens, as they grow well on window'-siJls or shelves near the window in any room of average warmth They must have plenty of ventilation There arc two main kinds of cacti One will flounsh for a long time without any moisture, while the other requires to be watered fairly frequently. When it is necessary to re-pot, which is every two to three years, this should be done in the spring, and care taken not to plant in too large pots, as some vaneties, particularly Cereus and Phyllo- cacti, do not begin to flower until their pots are filled with roots All cacti like their pots well- drained, therefore allow plenty ' of crocks in the bottom of the pot A good compost consists of Uvo parts loam, i part sand mixed, jvith a little leaf, mould, and mortar rubble or crushed bn poor soil. Grows well 'on walls, but unless they are in good condi- tion it will spoil them Self- , clmgcr. Prune in April. Jasmine. — ^Plant in good soil from October to March. Prune shoots after flowenng mdijlmim has yellow flowers in winter ’^^ill grow on any wall. J ojfianah is white and very fragrant. Blooms m summer Poiygonun baldschuanicum. — Has profusion of white flowers in Ithe summer and autumn A very fast grower, and will ramble over anything Pyracantha Lelandii. — ^Ever- green. Has attractive orange ^ bemes in wmter. Roses. — This includes ramblers. There are many varies of climbing roses suitable for growing on walls or training up posts. Wisteria. — ^Plant in rich loam against a south ,wall if possible It must have sun Blooms at the end of May, and sometimes in August as well. A most attractive plant ‘ ‘ Crazy Paving.— *Grazy paving IS particularly suitable for rock garden paths and formal work ‘ Foundations should be firm but It IS not necessary to have them deep The “stones” are made ’ from sand and cement \ Mix four parts' of sand and one part of cement together, then add enough water to make a thick mortar. - The best way to mould the " stones ” is to place a portion of morlar on the prepared site of S ‘ 264 GARDENING the path at one end, then taldng a small rectangular piece of wood tvith a handle attached, flatten out the mortar to the required thickness i inch to 2 inches Now shape round with a builder’s trowel Repeat this process until the pathway is completed, leaving a small space hetween each “ stone ” dement stones take about 24 hours to set Place soil bctw'ccn them and brush the whole path with a soft broom An alterna- tive method for making the “ stones ” is to place the mortar m shallow boxes i inch to 2 inches deep to set Then turn out and lay on pathway. Plants for crazy paving. — Arenaria balearica, cotula squalida, hnaria alpina, thymus scraphyllum, etc Creepers. — See cumbers. 66 To obtain a cutting when a heel cutting is not possible, take a healtf^ shoot and make a clean cut below a joint with a sharp knife. Cuttings. — Many types of plants arc propagated by taking cuttings and this method is specially used for shrubs Take soft cuttings early in the year, half-npe cuttings m the summer, and npc cuttings in Uie autumn. All these striltc best in a light, sandy soil. Ripe cuttings may be planted in the open ground, but soft and lialf-npc cuttings want protection and arc better grown under glass To prepare cuttings take healthy shoots 3 inches to 12 mebes long, and make a clean cut just below a joint wtli a very sharp knife The cut need not be made just below a joint if die “ heel ” of the old wood can be obtained, 1 c , if a small piece of the old wood from which the shoot springs is left attached Remove the lower leaves from shoots, and place cutdngs 4 inches to 6 inches deep in the soil W'hen cuttmgs are growm indoors they are often inserted round the edge of a flower pot to root Some perennials from cuttmgs. C 3 at mint, chrysanthemums, geraniums, penstemons, pinks k ■* , CREEPERS- ' Some shrubs from cuttings — Buddleia, ceanothus, currants, 'lavender, mock jorange, wcigclia. Digging. — Digging consists of / turning over the soil "With a spade or fork A spade is more often used Single digging.— Turn over^ the soil one “ spit ” deep (A ' “ spit ” IS one foot ) When dig- gmg, a good trench should be kept m front of the spade. , Double digging — For double diggmg or bastard trenching, the soil IS disturbed two feet deep To begm with, a trench (“ A ”) one foot deep and one foot udde is taken out, and the soil removed to the far end of the plot. The bottom of 'the trench (“ G ”) is then turned over with a fork, for ‘ one foot ' Then the soil from -DIGGING 265 “ B ” IS put mto “ A ” as sho^vn in diagram. ' > Full trenching. — Turn the soil over foi a depth of 3 ft. Dig out trench AB 18 -inches wide and 2 feet deep, and dig out C 18 indies wide but 1 foot deep. Remove the soil to the far end of ^ the plot. Fork over trench E, the bottom of which is 3 feet from surface. Next put tlie soil from D to B, and from F to A. Repeat this process until the whole plot is finished, and fill up the last trenches with the soil taken out of the first ones This IS a very thorough cultiva- tion of the soil, and takes some time to do Sweet peas do well on ground that has been trenched and manured, as they have , such very long roots Bastard 266 GARDENING trenching or double digging is most often used Alanui c is often applied at the same time, by putting it in the bottom of the trench Dig in the winter \\hcrc possible Forking o\er the ground is usually done in spring. Dtsbudding.— This term usually applies to the removal of flower buds, but may include wood buds in the ease of fruit trees, and weak shoots in licrbacious borders 'It encourages stronger plants and finer blooms The buds should be pinched out when they arc small, and the operation should be spread over 2 to 3^ weeks PLANTS TO DISBUD Camaiions — ^Lcavc topmost bud only, as this products the best flower The same apphes to pinks. Chrysanthemums . — In decora- tive and spray varieties buds should 'be thinned For large flowered vanctics l&ive one bud only Dahhas — ^Best to leave only one flower bud on each lateral Roses — Cluster vancties such as ramblers do not require thin- ning. Better blooms are obtained if only one bud per siem is left On hybnd roses Diseases. — In many cases diseases are controlled by spray- mg the affected plants Two sprays often used are Bordeaux Mixture, which is prepared by dissolving 1^ lb copper sulphate and I lb. quicklime in 10 gallons v/ater, and Burgundy Mixture •which consists of i copper , sulphate, and 1 Jib washingsoda dirsolved m 10 gallons water. ‘ Black Spot of Roses. — Ap- pears on the leaves about mid- summer, causes tliem 10 fall pre- maturely and so wf^akenj the plant, besides looking unsightly in bad eases Rimedy . — i Hand pick: 2 Spray ivitb liver of sulphur, 1 oz to 2^ gallons water, but not when the flowers arc in. full bloom Brov/n Rot ?n fruit trees — Rcmo\ e and burn infected parts Spray with Bordcain: or Bur- gundy mixture Club Root causes warts on iKc roots of plants in the cabbage tribe The*i.c have an oflensive smell, and consist of a black slimy, substance. Remedy . — Burn all diseased . plants The soil should be dressed with lime, and no plants of this t> pe/ should be grown on the same ground for severa* vears. The addition of hmc to the sod every year will help to prevent tlic disease ' " Coral Spot. — ^Red currants arc most susceptible to this disease, but black currants and goose- bemes sometimes contract iti and large fruit trees such as apple and pear can be attacked, liie disease usually appears first of all on dead twigs, then the fungus spreads to living branches which soon begm to wilt and finally die, pink warts forming on tliem If tlic fungus reaches the mam trunk of the tree or bush, it vsill die Treatment — ^As soon as you notice the symptoms, remove all dead and decaying wood and bum at once Paint the wounds with white lead. , Die Back — This affects ramb- lers and other t^es of roses Tlie DISBpDtUNG— FERNS FOR ‘INDOORS ^ a 67 \ i. I , shoots appear hlack and dead, . and the leav cs on the oilier shoots ' turn yellow and ^fall The disease spreads, to ground level Remedy — i. Prune out diseased ivood. 2 Spray wath , , Boideaux mixture in autumn / " Mildew. — ^Particularly trouble- some on roses and appeal's on the flower stalks, and more often on the second crop , Remedy — i. If the roses are not in bloom spray with liver of sulphur I oz to 2 i gallons water ‘ 2 If roses are in bloom, ‘'dust with flowers of sulphur Potato Wart. — A serious > disease, and notifiable to' the Minist^ of Agnculture The spongy warts which form on tlie ' tubers make them unfit, for con- t sumption > Rusts — Antirrhinums, carna- tions and hollyhocks often suffer ' badly 'Reviedy — x Hand pick in- fected leaves, but in' the case of antirrhinums the , whole plant should be pulled up and burnt 2 For carnations use a dilute - ,copper spray Silver Leaf — Attacks ' plums - chiefly, but also apples, cherries and peaches Thefoliagebecomes' ..sdyery on top, the affected \ , branches die back, and the whole ^ tree'giadually dies » Remedy — All dead wood from , effected trees should be cut out > by the middle of July each year This is the order of die Mimstry , ' of Apiculture ■ , Division. — This is the simplest way to propagate many hardy , plants, 'and is, best done during 'early spnng or late m the autumn, when jhe foliage stems have died down The clumps should be lifted arid divided into small pieces and replanted Re- member) that the' outer portions m the clump arc best For plants such as primroses, division may be done by hand ' If the clumps arc large and have a lot of loots, such as Michaelmas daisies, the best way is to place two garden folks back to back in the centre of the clump, and force tlicm apart by bending them out- wards. If you aie dealing with ferns cut tlicm into suitable sized pieces with a spade Many herbaceous plants such ' as Golden Rod, 'Michaelmas daisies, phlox and polyantlius can be divided The process is carried out in the same way as for heibaccous plants. Shrubs suit- able for division aic hypcricum, spiraeas, and kerria japonica ^ Evergreens. — See shrubs. Ferns for Indoors. — These pro- vide useful decoration all tlie year round, and do well if they are not neglected They should have a good compost of peat, loam and sand They are often planted in fairly small pols with the lesull that their roots aie restricted. Do not re-pot if the plant looks healthy, ' even if the lo'ots look cramped Only do this When the leaves begm to^ turn yellow, and , die plant looks sickly Take care that the plants do not become dry In a warm room they Will often need water at least every alternate day I * ** SUITABLE FERNS Aspidistra (Parlour Palm). 268 GARDENING Asplenium bulbi fcrum (Carrol Fern — produces young plants on old fronds) Davalha canancnsis (Hare’s Foot Fern) Ncphrolcpis exaltata (Ladder Fern) Palms Fertilisers. — Substances added to the soil to enrich it and so to encourage plant growth arc called fertilisers They arc used when there IS not enough plant food in the soil. Nitrogen^ phosphates and potassium arc essential de- ments of good soil Nitrogen ^Apply in the form of nitrate of soda and sulphate of ammonia Helps vegetative growth of plant, i c , leaf "and stem The crop, how- ever, takes longer to come to maturity, therefore add to crops where a late harvest is required. ' Phosphates. — Supplied by adding basic slag and super- phosphate of lime Necessary for root growth, hastens the npening of the crop, and counter- acts any rankness due to too much nitrogen Potassium — Contamed in sul- phate of potasli and wood-ash.. Plants lacking in potassium arc a poor colour Tips of leaves turn yellow, and weaken tht plant, so that it becomes more liable to disease Farmyard Manure. — A very good fertiliser, as it contains all the dements necessary for plant growth, and also has a good effect on the soil. Liquid Manure. — ^Rich in plant growth. Used a great deal for pot plants It is strong, so should be considerably diluted with water. Allow I pint to 1 gallon of water for most plants Flower-pots. — These are made in v'anous sizes to suitthcdifrcrcnt requircmcnls of plants 'The size is determined by the diameter, or tlic name or number given b> the . potter, according to the number of pots that can be made from a cast of clay Diameter JSfame ' 2 inches Thimbles. 24 „ Thumbs. ' 3 »» 6o’s I 69 Flower-pots range m size from 2 inches to 18 inches according to their diameter, or are given names and numbers by the potter according to the number of pots that can be made from a cast\of clay. fertilisers— FRUIT TREE'S 269 J^atm 3xish Trees have a short trunk 48’s'- about i foot tall, and branches 22’s radiate from this ^ They do not 24’s take up a lot of room, fruit freely i6’s and their fruit is easy to gather. 12’s Spraying is simpler than for, 8’s standard trees 6’s Wall Trees — Espalier and 4’s cordons arc most usual. A 2’s number of trees can be planted Diameter 4'. 6 8 9 iii 12 13 15 18 9i 99 99 3? 99 99 70 Three methods of training wall fruit trees The size most generally used is 4^ inches These cost about is. 6d per dozen Ifthe pots are new they should be soaked- m water for several hours before they are used When potting, use clean, dry pots without cracks Forcing . — Sec vegetables: RHUBARB , Fruit Trees — Tree fruits in- clude apples, pears, plums, and chemes Gooseberries and cur- rants are known as bush fruits and - blackberries, loganbernes and ’raspberries as bramble arid cane frmt Types of Trees — The standard or orchard tree has a , 6-foot trunk, and a head of branches at the top Half-standard is similar except that it has a 4-foot trunk in a comparatively small space, and these bear fruit earlier than the other types. Planting. — ^The ground should be well cultivated first, and the holes dug large enough and deep enough for the roots to be spread out Stake at the same time as planting Sprmkle some fine soil over the roots, then fill m tlie rest of the soil layer by layer and tread down firmly Be sure that the trees arc put in quite straight , Planting should be done in the dormant season. DISTANCES APART FOR PiANTING Standards 20-30 feet (Cherries 40 ft ) Half Standards 15-25 feet Bush Trees I8-15 feet CJAIiDLM S'G 71- 31tfd into the other, tint tilt. * vactl^ rou.ffct* ire graft »s (r ei( Lout.! v .th rr'ffhi and CO’ttCti . A,,% tij fStlufJc thj air In v i, v' v<'Cf ’ tine i* e bud-, on the *-c!o:i pioiv, “.'d MlU . th.lt the ;-rafi hr..; i;±cn i op-f rahmg — 7 nts nr tiw>d b utfd for \tr\ old in a In tf.L.!. case ,'-i old branch is '.n oH, ana a t*'.,* ''c*on pn* m jf'» tsbvc, 7 i'*s should lit tire! and sr 'h-d a? for oiwhmrv' craft** Grease Banding. — 7'iiis is dot, e to fniit tre_s m October m ord^r to catch tlic v\incltn hunaV moths as the) climb up the tries to lay (litlr cetes. The ba”ds should i;^ placid on ll.c tnink 3 --j feet firm the ground, the paper tied on \siih string nt the ton and tht bottom, and the grease put bciuicn tne stnng. Many inserts arc caught on the siiclty surface. In li'c spring die bands are cut ofi and nurm. Greenhouse, — A grcrnhou«c is a great asset, hov ever small it is. It lias thre c purjioscs — , !• To raise plants from seeds and cuttings z_ To protect non-hardy plants clunng Uic vsintcr season* 3 Fo provide a few pots of plants tliroughout the vear for .the home Heating.— Artificial heat is necKsary in the Mnter Pipes arc brat If ilicsc arc not possible, an oil stove to keep out tlic frost G U A T T I N G— H E RTJ / J — ^ ^ -T-; ^ is better than nothing' The day temperature is usually 5“-ro° F ^ moie tlian tlie night tempciaturc ‘The lowest mght temperature in winter should' be 40° F -Position.— Have your green- house m a sunny, sheltered place '"It may be a separate stiuctuie, vath a span roof, or else a “Ican- ' to” house against a •wall, in, which case a south aspect is best, with the door at the most sheltered fend Ventilation — ^Plenty of this should be given in hot weather. Top ventilation should be sup- plmd before side ventilation, and the latter taken off first Hedges. — ^These are chiefly /used for boundancs to divide different parts of the garden, or as wndbreaks ' The pruning of hedges is im- portant Evergreen hedges should be' cut back one-third as soon as they are planted Straggly hedges should be pruned hard into shape in March and April, and foimal hedges need chpping several " tunes dunng the growing season to keep them neat and tidy. . If the plants have srpall leaves, . use shears for clipping, but in the case of laurel and Cyprus, scca- - ^ tauis are best The shape of the ^ ^ hedge at the top may be flat, round or pyramid, and the sides perpendicular or sloping, if the latter* -wide at 'the bottom Herbaceous Borders. — These are more correctly called mixed flow^ borders, and mahe an attractive feature in any garden, whatever its size The borders do best m an open sunny position, and are often planted m* front of CEO'ITS BORDERS - a?! a wall or fence, or beside a path, but they arc" shown off to best " ad\antagc with a good stretch of lawn in front of them. The size of the border vanes with its sui roundings Cultivation. — ^Pnek ovei the , border with a fork in the spring to freshen it up. During the summer hoe and keep the weeds dovvn Stake and tie \yhere'' necessary ^ put tlie plants back, in autumn when they have finished flowciing. A well-planted bolder requires little attention for 3 years After that time, lift, dmde, and re- arrange plants where necessary. Planting — If possible this should be done during October and November, otherwise in ^ Mardi and April If the border has only one aspect tlie tallest plants should be put at the back, but if the bolder faces two ways , the tallest plants should be put in the middle, and tlie shoiter ones on cither side. Arrange the plants in small • groups, but allow plenty of ^ room for growth Sec that colour is distributed throughout the' border ivithout giving a patchy effect, and that early and late- flowering varieties of plants arc well mixed, so that there are flowers throughout the border as long as possible ■ ' ‘ ^ Preparation. — The ground should be dug 'at least 2 feet . deep early in the autumn before', planting A good mcdium-ricli soil IS best. If the soil is poor,, dig in some well-rotted farmyard manure Leave the soil, quite a fortnight to settle before planting. 272 GARDENING ‘ Herbs. — If possible a small portion of every garden should be set aside for growing some of the most important herbs The best position for a herb garden is on a shght slope facing south The soil should be light, loamy, and well-dramed Balm — ^Dry leaves and use for flavourmg soups, stews and cas- seroles A few fresh leaves im- prove the flavour of a salad. Sow seeds in shallow drills in Apnl or May To mcrease plants, divide the roots in the spnng or autumn Gut down the old stems when they die Fennel — Add chopped fbliage to taste to white sauce to be served with boiled or fried hemng or mackerel, <“and to salads to be served with fish Seed should be sown in April Mtnt — Use for making sauce to serve with roast lamb, and for jelly with cold roast lamb Add a spng to new potatoes or peas brfore boiling, and to lemonade Plant small pieces of root in a shady corner Cut all _ .stalks doivn to the ground in late October Parsley — "Chop or use for seasoning all savoury dishes when required Sow seeds in dnils in Apnl for a summer supply, and in August for the winter The seed is a little slow m ger- minating, and the plants should be^ thinned as they do not like being transplanted Water dur- ing dry weather, and cut off any flower-heads as soon as they appear. Sage — Use in stuffing for roast duck, goose and pork- Sow seed m April, or grow from- cuttings taken in the spnng or aptumn. Thyme — ^Use for flavouring. Sow in Apnl or May Plant out in a permanent position m the autumn Can also be increased by dividing the old plants It prefers a light dry soil. Sweet herbs, in plenty, blue borage, " , And the dehcious mint and Rosemary, maijoram, and riie, And thyme to scent the winter through. • — Catherine Tynan. ^ * To Dry Herbs. — ^The best time to dry herbs is just before the flower-ends blossom. They should be gathered on a fine day, and any decayed or de- fective leaves or spngs removed. Tie up in loose bunches Hang up to dry m an open shed. Care should be taken that the dew does not get at them. When the leaves are quite dr/, and shrivelled, place them on a rack near a stove to dry out the stems. When the herbs are dry, stop the leaves from the stems Rub through a fine sieve, or pound to a powder in a mortar. Store in bottles with tight stoppers ' insecticides. — The following sprays are effective for sucking insects such as greenfly, scale and capsid bugs* — .. I. Make an emulsion with i lb.' soft soap, pints of paraflBn and lo gallons water. , ' ' a Make up a spray of quassia 'HERBS— LAWNS 273 '• Drive m pe^ at end of plot to level required ^ Spirit level straightedge iSBi SSKSr * 3 • ^ * j : ' • ii * 1 * • Use spirit level and straight edge as guides for remaining pegs I 72 T/ie best way to level a lawn. and soft soap by boding ^ lb quassia chips in a gallon of water, and stimng in i oz soft soap. 3 A stronger insecticide for, greenfly is 4 ozs soft soap, and I 02 nicotine dissolved m 10 gallons water. These should be applied with a powerful spray, and two or three applications given at in- tervals of a few days For biimg insects such as caterpillars, use the > following mixtures* — I Mix I lb lead arsenate with 3 gallons water ^2 Hellebore powder dusted 'On is a good dry spray. If lead arsenate is used, care should bcy taken, as tl^s is poisonous It should be applied with a fine spray, so that the upper and-under surfaces of the leaves arc wet, but not drenched. Apply at least twice during the 'spring Kitchen Garden.— See VEGETABLES Lawns. — A %vell-kcpt lawn is one of the most attractive features of any garden, and is well worth the comparatively little trouble' It entails. Drainage . — In making a lawn It IS very necessary to see that the drainage is good In some cases it may be essential to lay pipes. On the other hand, a chalky sub-soil affords natural drainage. Levelling. — The best way to do this IS to drive a peg in at the centre or end of the plot, to the level required, and fix other Jiegs from this point with a spint-levei and the straight edge of a plank Once the ground is m GARDENING pegged outj mahe up the'soil to , the level of the tops of the pegs, and roll firmly, then rake well both ways to remove any stones The surface must be quite firm and even, so the soil should.be raked and rolled several times befoie soiMng Sowing ■ — This should be done in Apnl or September. The spnng is usually best Buy good seed from a rehable firm and choose a calm day for soivTng Allow 1-3 ozs of seed per square yard To ensure even sowing, mix the seed with a little sand The ground should then be hghtly raked over to coven the seed, and rolled m both direc- tions Blades of grass appear m about a fortmght, accordmg to the weather conditions If birds are troublesome, the seed should be protected by black cotton, or by pladng twigs or peasticks' over the ground When the grass IS 2 inches high it can be rolled, and should then have a \ cr>' l^ht cutting Remove .Weeds as soon as they appear Mossy Lawns — T h e b e s t remedy is a thorough raking early in the spnng with a moss or spnngbok rake Top-dress %vith sifted sandy soil in March, ‘ and apply a good fertiliser dunng the following month Sand . — ^Apply to lawn m Apnl and October- It helps to get nd •^of small weeds, such as daisies, and acts as a fertiliser for the g^s It may turn the lawn slightly brown at first, but Jhe grass grows more vigorously ^er treatment Mix lbs sulphate of ammoma with \ lb sulphate of iron and 12 lbs. of sand, and apply at the rate of 2 ozs per square yard Turfing. — To make a lawn from turf, level as for makmg from seed Turf is the of decayed leaves that have been kept in a heap and turned fre- quently for at least a year — ^the longer the better. The best leaf mould IS obtained from beech, ^ hornbeam and oak It is nch - in plant foods and helps to retam^ the moisture m the soil. Lime. — This is a form of' calcium which is an essential element for plant growth Most soils' benefit from a dressing of ^ lime which should be given at least once in three years If the soil is heavy and of a - clayey nature, the addition of lime helps to break up the par- ticles, thus making it easier to work and more suitable for plant growth, but on* the otha: hand if the soil is hght, clay tends to have a bmding effect It also helps to decompose the oi^amc matter in the soil, acts as a fertiliser, and helps to check some diseases such- as “finger- and-toe” in cabbage The best time to apply hme is after digging in the autumn or winter, at the rate of ^ lb. per.- square yard. Spread over the surface, ‘■and’ leave to the action’ of the. weather, which breaks down' the lumps In spnng fork- over the surface Lune should hot be mixed ivilh soot * Test for Lime. — ^Take a little soil m a basin, and add enough water to make it liquid Stir well, then add one or two drops of hydrochloric acid , If it fizzes the soil doesn’t require more lime Ifthcre IS no icaction, tlic soil needs lime Lime-haters — Heaths and rhododendrons Mulching. — This means to cover the soil with a layer of material m order to keep the soil moist during summer and prevent undue evaporation, to protect the roots from frost dunng , Winter, and to enrich the soil. ' The best matenals to use are farmyard manure, grass mow- mgs, spent hops or well-rotted leaves Glass mowmgs aie useful in summer, particularly round ‘Sweet, peas ‘ ^Use farmyard manure for - asparagus in winter, and roses in , summer, and well-rotted leaves for lily of the valley m October Before applying manure, the ground should be free from ^ weeds Put the^ mulch on 2-3 inches tluck \ ’ Perennials. — No garden is complete without a good selec- ’ tion of perenmals, as tiiese plants ' go on flowering year after year, and require very little attention They are usually grown m the > herbaceous border, and will <’ tlmve on any 'kind of soil, but prefer a good, well-drained loam / ' Cu Iti vation-~Kcep the borders fice from w'eeds, and run the hoe thorough thqm during , the summer If the clumps make a lot ofgrowth, thin out some of the spikes to ensure fewer but finer blooms Stake and tic as necessary Cut down old flower- ing stems as soon as the blooms have died This often encourages a second a op of blossoms When the foliage dies down m the autumn, cut back to within a few inches of tlie ground, and lift and divide tlic plants when necessary This should be done evciy 3-4 years, and the bordci re-dug and manuicd In any case, the border should bo forked- over and tidied m the autumn ^ SOME GOOD PERENNIALS Anchusa Lupins Chrysanthemums Michaelmas Daisies Delphiniums Phlox ' Di an thus (Pinks) Pyicthrums' Heleniums SunfloW'crs* Some perennials do, not like their roots disturbed, specially peonies ’ , Propagation — Plants may be raised from seed sown in May and June, but this is a slow method The usual method is by division of the plants in the autumn or spnng, or else by taking cuttings^ or offsets Pests. — ^Ants — ^These insects, spread aphis pests, ahd some- times! damage fruit Seek the nests, and either dig m a , little crude powdered naphthalene, pour a ketde of boilmg water t ^ See CUTTINGS ' 1 GAUDENING »^6 over the nests, or spray with petrol Repeat the treatment after lo days If the ants are nesting in a lawn, dust with carbonate of lime, then ten days later dust with lime mixed with naphthalene Aphides — American Blight {Woolly Aphis). Commonly ap- pears as grey woolly patches on the trunks of old fruit trees, also spreads to the young shoots. Control — ^In winter spray with a tar oil wash Blackfy — ^Troublesome, on broad beans and nasturtiums It attacks young shoots in spnng. Control — I Pinch the infected tips out of broad beans 2 Spray with nicotine and soft soap as for greenfly 3 Spray the affected parts with paraffin emulsion at the rate of 2 pints paraffin, i lb soft soap, and 10 gallons water. Greenfly — There are many forms of “blight ” The com- monest IS Greenfly It is found on the leaves of young shoots of many plants Control —Syringe with nicotine and soft soap at the rate of 1 oz nicotme, ^ lb soft soap, 10 gallons water. A sharp synnge daily -with cold - water or soapy water, checks the pest, but this IS not a control. Caterpillars — Troublesome on flowers, fruit and_ vegetables They eat the foliage and yoimg shoots of flowers Hand-pick, or spray with a reliable insectiade Follow directions on packet The Ic&vcs and fruits of frmt trees are attacked The pest js mostly troublesome on apple ‘ -- I Spray trees with a tar wash in wmter to destroy any eggs 2 In the spnng spray with lead arsenate, i Id lead arsenate, to 25 gallons water Apply with a fine spray. 3 Grease band trees in October. i The wingless female moths are then caught as they try to.chmb' the trees to lay their eggs The cabbage white caterpillar IS a pest throughout the spnng , and summer on cabbages and other greens It bites holes in the ^ leaves and burrows into the'heart of the cabbage Control — I Hand-pick, and , drop into strong salt and water in a jar 2 Spray with an insecticide, or with a salt solution, 2 oz salt to I gallon water 3 Dust plants with pyrethrum powder. ' Cuckoo-Spit (Frog-Hopper). — Attacks new growths of border plants in summer — often very bad on sunflowers and Michael- mas daisies Control. — Nicotine and soft soap in “spittle” stage; f oz mcotine, ^ lb soft soap and - 10 gallons water Must ’ be sprayed with force to dislodge “spittle” or insect will not be killed Nicotine is very poison- ous Earwigs — ^Fond of petals and stamens of flowers, especially , chrysanthemums and dahlias Control — Invert small flower- pots stuffed, with straw, wood- wool or moss on the end of a stick The earwigs take shdter here Empty every day, shaking into boiling water Leath er-Jackets . — These^rubs are found m the soil and 'feed ' on , the roots of vegetables "and ^ “ i ■* SOME ENEMIES OF THE GAEDENEE 277 73 Garden pests — Greenfly and frog-hoppers destroy, leaves and shoots, and bushes attacked by them should be sprayed immediately. Leather-jackets feed ' on roots, luood-lice and mealy bugs give trouble under glass. 278 GARDENING, flfXvenng plants "When digging, collect and destroy them Mealy-Bug. — ^hese mate grey mealy spots on the leaves, and belv'een the spines and ndges in cacti They may be tiresome on greenhouse plants and cacti Control — I Nicotine and soft soap solution applied with a toothbrush 2 Dislodge with forceps and hill by hand Mice — These venmn attack pea and bean seedlings Protect seedlings with ■wire' cages, and set mouse-traps Millipedes — ^In appearance they are hard and shiny-looking, and are slow-moving They eat seedlings and roots Trouble- some mdoors and out of doors Control —Trap with hollowed- out half.potatoes or mangolds Collect and destroy ,.thcse ^ poisoned bait in reach when food is scarce 2 Use one of the patent traps, ^hd Snails — Control — ^ Tidy up and lime ground: these pests are not found so much on well-cultivated soils ' 2 Trap with inverted orange or grapefrmt skins, and destroy Ihis IS simple and most effec- tive Put soot or lime round the pl^ts; slugs and snails find it “^cult to travel over this Wasps -In the late suihmer and autumn, wasps may become If possible find the nest, and pour in ' i'oJe with ragox paper saturated in paraffin and light cwtfully, so as to bun! them out There are also special preparauons for their destruction on the market. ■' White Fly — A nuisance under glairs, and espeaally on tomatoes ' Control — ^Fumigate with cyan- ide or nicotine shreds Wireworms —Abundant on newly cultivated land that v/as previously pasture They bite through seedlmgs juk below soil surface, and burrow into .root vegetables Control — I. May be trapped with hollov/ed potato, turnip, or carrot stuck on a stick and partly buned Remove traps at mterials and destroy pests 2 Dig into soil crude powdered naphthalene at the rate of "to 2 ozs per square yard Woodlice — Most trouble in' the greenhouse, where they eat the seedlings. ' ' Control — I Trap ivith half- potatoes ' ‘ 2 Poison them by mixing lb Pans Green with 14 lbs bran' and scattering mixture over the soil / VVorms. — Only a pest on lawns, otherwise useful in /the garden If they are very trouble- ^me on lawns apply a good brand of worm destroyer and follow the directions .carefully. gardener’s riUE'VDS ’ Every gardener should be able to recognise his fnends as't'nil as the enemies that are found in most gardens Here are a few or the more common ones. Centipedes — ^These Jiavc' a hght-brown body made up ot a number of seginents, each ■with legs They movej. very 279 - JESTS— POTTING .quickly m the soil, and so may "be distinguished from \\ irevvo'rms and millipedes, which ^ move slowly. They live on insects, slugs and other pests . Ground Beetles. — Most kmds arc fnends,' and feed on slugs, snails, and other insects. * Hover-fly — Similar to a \^’asp, blit, only has one pair of wmgs The grubs eat aphides, and those of some species live on Woolly Aphis < Ladybirds. — These do a lot of good, especially in die larva i stage Tlie grubs live on greenfly and other garden pests Worms. — ^The earthworm feeds on dead leaves, and other vegetable matter, and assists the garden by aerating the soil, but It IS troublesome on lawns Pot Plants. — See potting, ‘ -WATERING. Pot-Pourri. — This is a collec- don .of rose petals and other flowers, such as balm, lavender, -rosemary, verbena, and scented geramum, which keep their V fragrance, as they possess certain ' kinds of essential _oils. Lavender, sweetbnar, orris. ^ ‘ Here, Shall Beauty make her pom- ander,, -Her sweet-balls for to lay in ' clothes, ' ^ That ivrap her as 'the leaves , the rose - „ — Katherme Tynatf, ' ' ^ I j A simple way to make pot- pourri' is to gather fresh leaves '^d petals of the various plants, ' but taking care not to do so EW. when dicre is any moisture about. Then lliey should be put on ' liays to dry in the iun-^this usually takes 2-3 days When thoioughly dry, mix together and add a sprinkling of powdered orris-root. * The pot-poum should then be stored in jars with their lids on. Only a little at a time should be put m bowls for imparting fragrance to a room. This mix- , ture IS also suitable for scent sachets Potting. — This is the process of plantmg in pots It is important to see that the pots are clean and dry, and that they are provided witli good drainage material, which usually consists of broken pots known as ‘‘crocks ” These are placed in the bottom of tlic pot, concave side down, with some lough material over them^ to prevent the soil washing out. ' The compost is added next, £^nd the plant put in ' Plants in small pots usually need a light potting, while those m larger ones want to be firmer. Some plants such as chrysanthe- mums and tomatoes want the soil ^rammed down hard j when they are m big pots Good space 1 should be left at the top of the' pot to allow for watering Take care not to overpot plants. It' is usual to pot from one size flower- pot to the next, and not make a big jump A simple compost is made up of loam, leaf and sand, ^but the, proportions vary with the type of plant bemg potted Newly potted plants should not require watenng for 2-3 days. ' T 28 o GARDENING P r u n i n g. — ^See fruit, roses, •SHRUBS Rock Garden. — ^The best time to make a rock garden is m the spring or early autumn T^e most suitable soil is a w3i- -dramed light loam, to which leaf mould, sand and chips can be added to suit the require- ments of the vanous plants Good dramage is of the utmost importance for alpmes Planting. — Stu% the indi- vidual requirements of the plants. Some plants hke the sun, while . others prefer shade Some like a leafy' compost, and others do best when a generous amount of sand is added Sprmg and autumn are the ideal times for planting,' but established plants m pots can be put out at ' any time except during frost and drought. At ^ times plants should be firmly inserted Select those that wiU give a good show of colour for as long as possible throughout the year, though rockeries are usually at their best from Aprd till June. Propagation — ^Many alpmes can be growm from seed Sow m the autumn as soon as it is npe m a compost of loam Ipaf and sand Most plants can be pro- pagated by cuttings Thismethod IS quicker. SOME EASY-TO-GROW ROCK FLA?rrs Alyssum saxatile Pinks Arabis Saxifrage , Campanulas Sedum Ermus alpinus Thyme Phlox Veronica / Shape. — This must depend on the surroundings and size of the garden. In a small garden a landscape effect is difficult to achieve, but rockeries planted on mounds and slopes can be made ^ > most attractive Stones. — ^This depends on the district If natural stone is ■< available it should be used, but ’ hmestone or sandstone is better. , Old flints can be used, and even pieces of concrete if there is nothmg better The placing of the stones is most important. Arrange them to give as natural an effect as possible At least half should be buried below the surface, and the stone should be . tilted slightly, so that the ram is carried to the roots of the plant, and does not run off the surface of the rock Upkeep. — ^It is most impor- . 'tant to keep plants free from " weeds This should be done with the aid of a handfork Do not water unless absolutely neces- sary Instead put some “chips,” or a mulch of leaf mould round precious plants A second flowering will often result from the removal of dead flowers and seed pods Plants such as arabis, aubnetia " and phlox should be cut back after flowcnng to encourage compact growth Roses. — The grotmd should be double-dug and well manured before planting roses, which are most successful when grown in a heavy type of soil. If the soil is light, work in plenty of leaf mould and old turf Roses , flourish \velL on a soil that has T . PRUNING— ROSES 281 - / ' * been limed. Apply the lime m the autumn at the rale of S 02s. .per square yard Planting —Best done during October and November, but may be continued to the end of March. A hole should be dug sufficiently large to allow all the ^fibrous roots to be spread out. Any stragglmg or damaged roots ' should be prurted off. Cover the roots wth fine soil, and tread down firmly- Climbers and standards will need staking and . tying When planmng rose-beds, do not make them more than 4 feef w'lde, so that pruning can be done, and plants attended to, ■without treading on the beds Pruning. — ^Roses are usually divided into several different '.classes according to their habits. These are always given on the labd or m the catalogue. Prun- ing 'varies wth the type Hybrid Perpeiuals (H.P ’s). — Prune in* March First remove all dead wood, and cut weak and straggly shoots All good shoots should be cut back to within 3-4 eyes of their base the first year, and not quite so hard the follow- mg years When possible, prune to an outvi'ard and dorpiant bud Hybrid Teas (H.T ’s) —These need the same treatment as H P.’s, but should be pruned later Climbers and Ramblers — :Cut away the old wood in September, and leave^the new growths Polyantha - Roses and Sweet Briers — Gut out 'dead wood, weak shoots, and the old flower- ing wood The rest of the bush on^ needs light priming for shape. Never prune during ..frosty wcatlicr. Gut out any suckers whenever they appear. They can generally be distinguished by die fact that the leaf has seven leaflets; the true rbsc plant usually has five' leaflets. After pruning give the bed a good mulchmg of farmyard manuie — well-rotted This helps to keep the moisture in the soil, besides actmg as a fcitilisci for the plants Dead flowenng heads should always be cut off This wall induce the loscs to b'ear a second crop of blossoms in the autumn. TWELVE POPULAR ROSES POR BEDDING Mabel Morse Golden yellow Lady Hillingdon Apricot Ophelia Pink Betty Uprichard Coppery pihk Orange Emma Wright Shot Sillt Orange salmon Etoilc dc Hollande Dark red Abol ^ White Caroline Testout Silvery pink General Mc.^thur Crimson Queen Alexandra Vermillion shaded old gold Roselandia / Gold FOUR GOOD RAMBLERS American Pillar Bright rose, fringed carmine. , Dorothy Perkins Double pink Emily Gray Coppery yellow Paul’s Scarlet Scarlet. Climber Semi- 1 double 282 GARDENING Propagation. — Rosa can be grown from cuttings Budding is the usual method and this should be done in July Rubbish, disposal of. — ^It is most important to dear away all garden rubbish, and to get rid of It before it accumulates, otherwise it becomes a breedmg- place for pests It is best to sort it out into 3 heaps, a rotting heap, a burning heap, and one for bricks and stones, etc Rotting Heap — This should ' indude such thmgs as soft vegetable rubbish, leaves, weeds that have not run to seed, and grass mowings, all of which will rot down to form a good manure for use m the garden. This rotting down is h^tened by the addition of lime to the heap, or 'by usmg spedal prepara- . lions Burning Heap. — This should consist of prumngs, old and use- less peasti^s, diseased and woody plants, m fact anythmg that wiU not rot down should be burnt When the material is dry, make a good bonfire If this is difficult to start, a little parafiBn iS a great hdp. When once the fire is well started almost anything will bum. Take care to choose 'a day when the wind wdl not blow all the smoke mto your house, and don’t forget to consider the neighbours too. In a small garden an incmer- ator is most useful^ and does not make any smoke In botli cases, ' the ashes should be saved as these ^arc a valuable fertiliser. Bricks and Stones — A separ- ate heap should be made of these as they so often come in nscfol for drainage, and other puposes. Shrubs. — The ground should be w'cU dug and manured before ' ■planting shrubs The best time to plant deciduous shrubs is~as" soon as their leaves have fallen, usually in November Plant evergreen shmbs m September. * When planting, dig a hole large 'enough so that the roots are not cramped,' cover these with fine soil, and then tread the ground * well to make it firm Stake and tic where necessary. After-treat- ' , ment consists of forkuig-over the ground m wmter, and hoeing ' and mulching m summer Pruning. — ^As a rule, the shrubs, which flower m the < spnng on the pre\ious year’s.^ wood, should be pruned immed- " lately after the bloom is over. This consists chiefly in thinning out the old flowenng wood - These shmbs include forsythias, flow enng currants, winter flower- , ingjasmme, laburnum, lifajc. Shrubs which bloom in the late summer and autumn bear their flowers on the new wood (i e , current year’s growth), therefore they should be pruned in the spnng when the sap is , nsing This type, which includes buddleias,,ceanothus (Gloire'de Versailles) and tamansk, should be pmned hard There are a large number of shmbs that require very little pmnmg They only need faded’ blooms and seed pods removed, and straggling shoots cut away to improve their shape 'These include berbens, ebtoneaster, daphne, guelder rose, laurels. r - \ 283 / RUBBISH-BOWING ; 5 T magnxjlias, rhododcndi ons, viburnum Carlesii Beriricd shrubs should have the long ►shoots shortened when ^necessary,* to picserx'c the s>un- ihetry of the shrub, and remove dead woodhefore growth begins, after the bernes have fallen Never prhne between flowering . and berrymg Soil. — Cla^, chalk, humus and sand in different proportions all go to make up u hat is knowm as “soil ” Soils may be roughly divided into 3 gioups — flight, medium and heavy. Light Soil — Sand' predomi- nates This type docs not retain moisture very well, but may be improved by the addition of manure, grass mov\Tngs, and by mixmg It witli a heavier type of soil Medium Soil. — This means a 'good 'loam, generally in which ' the different parts of the soil are mixed together in suitable pio- , portions for plant growth. It is 'certainly the most useful type of soil , Heavy Soil. — Usually contains an excess of clay, although generally rich in plant foods May be improved by the addition of lime and sand, ,and by deep ' cultivation -■ Peaty Soil . — ^Found in. certain distncts,' particularly moorlands It is a spongy type of soil and not very nch in plant foods. Rhodo- dendroiis do well on it . Spot. — 'A useful fertiliser in the garden It is rich in nitrogen, and also cqntains other elements. It should not be used m a fresh state as it contains sulphur com- pounds, ishicli may be injmious io foliage, but it soon loses these on cxposuic to the 'au It may be applied at any time It is specially 'suitable for fonions, canons and peas, and is also useful for warding off pests such as slu^ Sowing. — Indoors — Seeds to be raised indooi’s should be spwn in boxes or pans m a compost of loam, leaf mould and sand,' which has been rubbed through a ^-incli sieve Thoroughly clean boxes and pans. Place a good la\cr of croclis in the bottom for diainage, cover with some rough . matciial, to keep the soil from being washed opt, then^with sod. ' Press the sod down well, and sow th6 seed thinly. Cover it witli a layer of fine, sifted sod Place a' piece df glass over the seeds till ' they have germinated, and turn It daily, as moisture collects on it. As soon as the seedlings appeal remove the glass and place tlie box in the full light. Prick out plants into pthcr boxes when 2 Tairs of leaves have formed, using a dibber, and be sure that plants arc firm Move into permanent positions when laige enough Outdoors. — ^Rake seed-beds well before sowing, so that the sod has a fine tdtli, and sow;secd in drills, which can be made witli the corner of a hoe Sow' thinly, and not too deep, then - cover with some fine soil \Vhcn seedlings have germinated, thin out When large enough, trans- ' plant to permanent quarters ' ' Transplanting — Witha trowel, ^ . dig a hole large enough to 'take '-, i 2^4 GAKDENING the plant. If the soil is dry, t\aier well. Place the plant in the hole, and press the ?oil down lirmly,- either* with the hands or the handle of the trowel. Firm planting produces good plants Staking and Tying. — It makes such a difference to the appear- ance of a border if the plants arc well staked This should be done early m the summer, so that the wind and rain do not have a chance to break the new growths Stakes should be strong, espe- cially for large growing her- baceous plants and fanc)’ shrubs It IS better to use several stakes for each plant, than to bunch it up and tie it tightly to one stake Bamboo canes are generally used for straight stakes for plants such as delphiniuins and J^chaclmas daisies Twiggy sticks are very effective for some plants such as peonies and lupins, and arc useful for giving support to annuals sown in the open, especially clarkia and godctia These need no ties and gi\c the plant a natural appearance At. all times hide stakes a much as possible Use green garden stnng for tying It js not too obvious The chief aim pf the stake is to preserve the natural appearance of the plant Strawberries. — ^Tlus fruit likes ' a sunny position and a good nch loamy soil Propagate from runners which when they have rooted should be planted in the sprmg, but these plants should not be allowed to bear fruit the same year Plants should be i8 inches apart with 2 feet between the rows Keep the ground well culutaicd When the fruit has set m the summer, straw should" be put round the plants to pre- vent the fruit from becoming mud-splashed m w ct w ealher If birds arc troublesome, it may be necessary to net the plants in. After fruiting, clear aw'ay the straw and bum Plants should not be kept more than 3 >can, but they bear well m their second and third years » Varieties — ^Roy'al Sovereign large fruit, early and prolific. Sir Joseph Paxton: large with good flavour; The Duke: good cropper, conical shape. T omatoes. —Indoor Culture. — Seed should be sown ■^-inch deep in shallow boxes or pans jn January, and placed in a tem- perature 60° F. 'When the seed has germinated and two or four lca\ cs have formed, pnek out the plants into 3-jnch pots, and giow on m the same temperature.^ When the pots arc full of roots,'" transfer the plants to 6-inch size pots, from which they can ha\,e one moie move into laigcr pots for fruiting, or else they may be planted straight into the boxes. A suitable compost consists of 3 parts loam, some w'cll-rotted manure, and a htde lime rubble and sand Stake plants as soon as neces- sary, and pinch out all the lateral growtlis Finally stop grow'ths at the top after five or six fruiting trusses are formed Water well During the summer give plenty of air, and av'oid a stuffy atmosphere, as this is bad for the fruit .STAKING AND 'TYING— TOOLS ' When the fruit'- begins to develop apply a mulch of manmc as tomatoes are gross feeders, or lop-dre« %vith a reliable artificial manure If llic plants are grown in a bordei tliey should be i 8 inches to 2 feet apart Batdics may be sown in suc- cession until die end of Apiil to ensure a constant supply of fruit 'throughout the summer Outdoor Culture — Sow seed ' in February and March, and treat m the same way as for in- door culture Re-pot on as tlie roots fill the pots The plants should be well hardened off before thev arc put outside at the end of May or in June according to the district and weather They must never be put outside until . frosts are over Tomatoes grow best ih a sheltered border or imder the protection of a south wall Plant them i 8 inches to 2 feet'apait “ , Stake and pinch out the laterals as described for indoor culture If the plants have made a lot of leaf giowth, some should be cut away, so that more air and light can get 'to the fruits If these arc picked just as they arc turmng colour, they ivill quickly ( npen if taken indoors and placed on a sunny windowsill Toils. — When purchasing tools buy a good rehable make, and look after them ,well. They ' should be kept under cover or m u cleaned after use before putting away. It is best to rUb them with an oily rag Spade, fork and hoe are the most necessary These are essential, even m very small gardens aSs Birch Brooms, — ^For sweeping lawns and paths Should be soak- ed in water before uSc when hew. Dibbers. — Can easily be made from handles of old spades and forks. Used for making holes for inserting plants Forks — ^Diggmg forks usually have 4 tines which are square Border forks have flat tines and ' arc shorter and lighter to use. Hand forks arc used for lifting small plants and weeding Hoes. — ^Thcie are many kinds but the Dutch hoc and diaw Jioc are the most useful, i Dutch Hoe — This is flat, and used for loosening soil, weeding and general light woik 2 Draw Hoe The blade is at right angles to the handle Used for heavier woik, also for making seed dnlls and earthing up Rakes. — Iron ones arc used foi levelling and breaking up the soil \Voodcn ones arc used for cleaning up leaves, making hay ' and other light work Moss Rakes — Choose the Springbok vaiicty foi lawns They have many teeth set close together Secateurs. — ^Used for pruning trees and shrubs and for cutting flowers Shears — Short-handled for clipping hedges Long-handled for cutting grass edges only Shovel — Surface is rounded Never used for diggmg, only for moving soil — Spade. — ^Should have a^ flat blade, used for digging on light soils ' ' Trowel.— rPlantmg tool used chiefly in the flower garden. 286 f GARDENING Trug. — Wooden garden basket. Most useful Turf Cutter — ^Half-moon edg- ing knife, used for all turfing jobs and straightening edges Turf Iron — ^For cutting turf underneath, so that it is of uniform thickness A final word, never leave tools lying about Remember “A place for everything, and cvery- tlnng in it/s place,” is as good a rulp for the garden as for the house Transplanting. — ^See sowing. Vegetables. — ^A portion of the garden, whatever the size, is I usuall)^ set aside as a kitdien garden for vegetables Before s sowing any seed a plan should be made Generally a large portion of tlie area is allotted to potatoes Havmg filled this space, divide \ the ground out for the other crops. Take care not to ^ow ^e same vegetable on the same piece of ground two years in succession. Deep-rooting crops, such as beet- root, turnips, and parsnips should follow shallow rooting crops hke peas and beans All the seed should not be put m at once, but sown at mterVals throughout the season to ensure a contmual supply Asparagus. — Grow in beds, which should hcj prepared in the autumn, by trenching to a depth of 3 feet, and diggmg in some ,well-rottcd farmyard manure As the plants are not fit to cut until they are 3 years old, it is best to buy crowns when you are startmg a bed They should be planted m Apnl a foot apart, and , will make good growth dunng the first year, but on no account , ; should any stalks" be qiit until the second season after planting. Seed cani be sown from the ' middle of March till June in drills, and transplanted to the \ permanent beds the following spnng, or even a year later. When the beds are ready to '■ bear, the asparagus should be cut as soon as it matures until the end of June, after which the, remain- ^ ing shoots should be left to grow, - as these help to make strong’ crowns for the next season’s, crop , In the autumn when the foliage has faded cut it down to , - within 3 inches to 4 inches of the ground Lightly work over and give a good dressing of wdl- X decayed manure to pro'tect the roots from frost dunng the winter , In the spnng just before the new growths appear, fork the bed over lightly agam, and so turn the manure m and give a liberal dressing of common salt Standard - Variety — Connover’s Colossal. Broad Beans — ^Prepare the ground well before planting, and dig m some well-rotted stable 4 > > manure For an early crop sow seed m October and November, and for a mam' crop, dunng February and March Sow 5 inches to 6 mches apart wath 2 feet between the' rows Pods are ready to pick from June onwards Varieties — ^Early Long Pod, Broad Windsor. Dwarf Beans. — ^For an early crop sow in boxes at die begin- ning of Apnl and give a little heat When th'e first leaves'have i s 74 spade, foTk and hoe are essential implements for any gardener^ it is^ important that they are of good quauty. The' secateurs are used for pruning . ^ , aid the dibber for making holes in which to plant seedlings, ' ’ 288 GARDENING formed remove to a cold frame, and harden off gradually, so that the plants may be irut out of doors in a sunny position in May. For the mam crop sow straight in the open in May, 3 inches to 4 inches apart in dulls, with 2 feet between the rows When the scedlmgs are large enough, thin out to 9 inches to 12 inches apart Ko Sluing IS necessary Varieties. — Canadian Wonder, Early Wonder, Kmg of the Dwarfs Scarlet Runner Beans — Thnve best-^on a rich loam in a warm sheltered position Sow m rows from May, fortnightly till the end of June, for a continuous supply to late autumn Rows should be 5 feet to 6 feet apart, the seeds 3 inches to 4 mehes apart Thin out to, one foot Staking is ncccssar/, cither with poles or pea-sticli or by training up strings that lia% c been tied to a wire top and bottom. Plants need plenty of water Varieties — ^Nc Plus Ultra, Champion Scarlet Beetroot — Long and round varieties Will grow on any soil, but light loam is best ' Ground should be deeply dug in the autumn, but fresh manure should not be added, as this causes the roots to make fangs instead of being a good shape Make sow- ings in succession from March to June in dulls, with 15 inches bct\\,ecn the rotvs Thm plants, finally leaving a foot between. Roots may be dug as required dujing'thc stimmcr, but for stor- ing they should be lifted in October Tv/ist the leaves off 2 to ^ inche*s abotc the crowns Stoi e in sand m a frost-proof shod. .Fflue/tcj- (Globe) —Egyptian \ Turnip rooted, (Long) Chelten- ham Green Top Broccoli — Similar to cauh- ^ flower, but hardier Seed should ■ be sown in the open from March ^ to May, and when large enough' ‘transplanted to a bed that has been well prepared with plenty . of marmre added. Plants should be 2 feet apart When trans- planted, water well If the seed IS sown in gentle heat, and then ' hardened off gradually, the plants may be put out of doors m May These will be ready for cutting m the autumn Varieties — ^For autumn use, Michaelmas White. For winter use, Vcitches Early '■ Market, Christmas White For 'j spnng use, Snow White, Late Queen , ^ Sprouting Broccoli — Very ^ hardy, and wiU grow almost any- where Useful for cutting early m the year when vegetables arc scarce Treat as for ordmary broccoli gio^vn out of doors . Brussels Sprouts — ^Need the same treatment as bioccoh ' Hie grouhd should be well dug, but , not too heavily manured, other- wise the sprouts become soft. When planting out, allow at least 2^ feet between the plants These shouTd 1 be put in very firmly to encourage sturdy growth. When gathering the sprouts start from die bottom upwards When these have alL been picked, the tops make useful greens Varieties — A 1 g b u r th, Veitch’s Exhibition Cabbage. — ^Seed sown m July and August will produce plants leady to cut in the spnng Seed VEGETABLES , 2S9 75 Three methods of staling beans. Tof the Savoy type sown in the ^ spring, will produce cabbages to . cut in winter. When the plants '' are iransplatcd they should be i-l-to 2 feet apart Varieties — ^ - (Spring Cabbage) . Flower of Spring, EarhcstofAll Harbinger Savoy (winter), Best of All, ' Drumhead ' Carrots — ^Do best in a deep Well-drained, light soil Crops should be sown for succession every fortnight from the begm- mng of March until the end of June Sow in drills With the rows a foot apart Thin the plants when they are large enough, and leave 6 inches between The soil should be trodden down after . ' thmmng so that it is firm Carrots can he pulled as required, but- the mam, crops should be lifted in October, and iho leaves cut off I inch from the/ root Store the same as beet Varieties. — -Early Nantes, Scarlet Inter- mediate ' Cauliflowers — ^These hkew'cll- dug, manured soil For an early crop sow seed in a little heat m January and plant out in April For the mam crop, sow in the open at intervals from March to May Plant out when rcady^ 2 feet apart During the summer, ^ve a dressing' of nitrate of soda, at the late of i oz per sq *^yd > When the hearts begin to form, bend the leaves over them to keep them white Varieties — ^Early Snowball, Autumn Giant. ' Celery: — Grows best m trenches which have been pre- pared m advance These should GARDENING / 290 be at least one foot %vide, and dug out a foot d6ep In the bottom of the trench place a good thick layer of well-rotted manure, and cover with 3 inches topsoil, then leave until' the plants are ready. Sow seed in gentle heat under glass in February. 'WTien the seedlings have 2 pairs of leaves, pnck out mto boxes Ckintinue to give a httle heat, then harden them off, and plant out in the trenches m June 6 to 9 inches apart Mulch with grass outtingp and water when necessary m the summer. To Blanch — Give the first earthmg up in August, and (another^ m September, taking care the soil does not get mto the hearts Collars of cardboard or paper can be used for blanch- ing instead of earthing up Celery may be dug from October on- wards but IS better after the first ‘ frost Varteties — Giant White, Superb Pink, Standard Bearer, Endive. — Seed sown m May provides plants for cutting from June onwards, and seed sown m September will give a supply during the vdnter. Transplant seedlings a foot apart When the leaves are aboiit 8 inches high tic them up to blanch the centres, or else invert a flower pot over each plant Need plenty of water during dry weather. Varities — "^Vhitc Curled, Moss Curled, Batavian ffor winter). Kale. — One of the hardiest winter greens Treat as for broccoli. Varteiies — Drumhead, Curled Scotch, Thousand Headed Leeks. — 'These may be sown at Ae same lime an^ treated in the . , same way as celery" grotvri jn" trenches, or dsc sow the seed in / ‘ dnlls m the open ground at the ^ erid of March or beginning d* , April ' When the seedhngs, ar^ > , large enough plant out into per- , manent quarters, by setting feadi ^ leek in a hole made with a blunt-' ended dibber, so that.oiily ah i inch or so of the leaves stand out Water w ell m This v/ill wash the < ' soil round the roots to give them a start Leave plants in the" ground until they are w^anted for . use m the winter Varieties — Royal Favourite, Improved , Musselburgh Lfettuce — Two Varieties — Cos which has long leaves and groves fairly tall and Cabbage Soil shoiild be well dug and manured, . and successional sowngs made , , from, March onwards m the - open to ensure a supplV through- , out the summer Sow seeds in drills, and thm and transplant to - ;; a foot apart ‘ In dry weather, . keep well hoed and watered If ' an early- crop is "required, sow ’ imder glass m February and grow on in frames Most Cos vaneties should be tied for blanching Varieties — Cos' Little Heart, Little Gem, Cabbage Tom Thumb, All the Year Round, Favounte Onions. — 'These need 'plenty' of manure, but the ground must be very firm before planting Seed can be sown m heat m January and planted out m May to Jime Plant 6 inches' apart with rows 15 mches apart, or else sow in drills in the spring and thin out at intervals Use the VEGETABLES 4 291 tlunmngs as spring onions ” May also 'be sown in the autumn and planted out m spi mg Just before the tips turn yellow 'in summer, tlic stems should be bent o\er about 2 inches above the bulb. This prevents them Jrom" running to seed, and .increase tlicii size The crop should ,'be harvested in the autumn, -and the bulbs bundled and hung up and stored in a dry place for ivmter use Vamlics . — A)^a Craig, Bedfordshire Cham- pion, Tripoli, Giant Rocca (for autumn sowing) Parsnips. — Tlicse prefer a heavy soil Sow seed in dnlls in March, and thin plants to 6 to 9 inches apait Rows should be 1^ mches apart ‘Varieties — Tender and True, Student - ' Peas. — These thnve best on ground that has been deeply trenched and manured for some previous crop Sow from Feb- ruary to July for early, mid and mam ciop Sow se^ about a inches apart, and let the distance between the rows varyj with the 'height of the peas Dw'arf varieties do not need staking, but taller varieties should be staked With pea sticks when 4 mches high Seed may need protecting from die birds if they are troublesome A mulching of .manure or lawn mowings is benefiaal in the summer To maintain a succession of peas, a fresh row should be sown as soon ^ the seedlings from the last row mvc appeared. Varieties — Little Marvel, Gradus. “(Mid) V G Prizewinner, Ad- miral Beattjr: (Late) Best of All, Magnum Bonum, Latest of , All ^ Potatoes. — Ridgc'soil in the winter and tlicn fork over before planting in the sprmg. In February place seed potatoes iri shallow boxes or trays witli their eye end upwaids to encourage - them to sprout These should be kept exposed to tlic light but in a , frost-proof shed Planting should be done in Match for caily varieties, but for main crop in Apnl and May. TJie seeds should be planted 18 inches apart, with g feet between the rows and should be eartlicd up as soon as the stems hre 8 inches to 12 inches high Tins usually needs doing twice Early varieties should be dug ’as soon as the tubers arc large enough Mam crop should be ' lifted and stored afte^ the haulms 1 (stalks) have died down. Varieties — (Early) Epicure, Sharpe’s Express, Arran Pilpt, Eclipse (Mid) Airan Comrade, British Queen. (Mam) MajCstic, ' '• Great Scot, King Edward VII. Radishes. — Make fortnightly sowings m a warm border from . February onwards Sow seeds m drills 9 inches apart. Thin plants as required For an eatly crop sow under glass ‘in January. ’At- ' all times grow m X good light soil which IS helpful to quick’ growth 'Slow growth makes tough radishes. Varieties—^' ; Early Rose, Red White Tapped^ . ' Long White. ' , ' Rhubarb.— Will grow on any soil, but this should be deeply dug Best .To buy crowns „m March, and plant them 3 feet 292 GARDENING apart Don't pull stalks during the first season In the autumn, cover cro^vns with manure Forcing — i Lift roots early in the spnng, pack in boxes, and tal.e into a dark shed or cellar mlh a temperature of 50 deg F. 2 Cover crowns m the ground vsith earthenware rhubarb pots, and pack round v\ath stable manure Remove pots' m Apnl. Vartelies — Champagne, Royal Albert, Victoria Shallots. — Treat the ground as for onions Plant the bulbs in February to March, g to 12 inches apart Simply press the bulb mto the soil, and do not fully cover it. Hoe frequently dunng the grow- ing season Lift the clumps as soon as the tops begin to wither, and store like onions Varieties — Giant Golden'Skinned, French Red. , Spinach. — Needs a fairly nch so'l. as It runs to seed if the land ' is poor Make successive sovsangs from the beginning of Mardi until August Sow in rows a foot ' apart and thin out plants to 6 inches apart Sow winter varieties from August to October Vaiielies — ^Longstanding Round, Long Standing Pnckly (winter use) Turnips. — ^For an early crop sow under glass in Januaryr May be sown out of doors from Apnl to August Thin plants until they are 6 inches to 9 mches apart Prefer a light soil. Remove tops and store as Beetroot Vartelies. — ^Early Snowball, Early White Milan, Golden Ball Vegetable Marrow —Sow 'm heat in Apnl and pot off smgly Gradually harden off ready to plant out in June They grow liest on 'beds packed \.*ith well- decayed manure and turfy loam. Keep watered The tips of the trailmg vancty should be pinched out when the plants are growing 'freely.^ Varieties. — (Trailing) Table Dainty, Long WTiite. (Bush) Superlative, White Bush V^atering. — Outdoors — JVhen watenng the garden in summer, evening is the best time Do not water a plant when the sun is on It Do not give the plants a sprinlJing of water. They need a thorough soaking If planting out seedlings, watermg them in is often necessary Do not forget that in dry weather grass needs watering as well as the borders Pot Plants — ^Plants require much more water when they are in active growth than when they are dormant Avoid o\ er- watenng. Test by rappmg the pot sharply vyith the knuckle, or with a hght hammer A clear ringing sound indicates that ' water is needed This does' not apply to plants' that have been potted 'lightly, or if the pots are root-boimd Watermg is pre-, ferably done in the mommg and again in the early afternoon if necessary Newly-potted plants should not be watered for tvvo or three days IjFsually the higher the temperature, the more water required Weeds. — Any plant not grow- mg m Its right place is a weed^ and should be pulled up and destroyed Those that have long tap roots, or have run to seed should be burnt Others may be •WATERING— WINDOW' BOXES 293 dug in for tnandre. Amongst the most_ troublesome weeds arc dandelions, , plantains, docks, nettles, gioundsd, bindweed and couch grass. “ The Dandchon tlinves and blooms. And Bindweed over all else looms. With Couchgrass, Nettles hold- _ ing sway, . We need a Fork, and that ' to-day” —E. r. Ellts Control . — On Borders — ^Keep down by good cultivation. Hoe at mten'als and hand weed. On Lawns — Daisies, dandc- , lions and plantains are best dug out individually. For smaller weeds apply la^vn sand jO/t Paths — Hoe and hand weed Apply weed killer in the spnng and summer when the ground is fairly dry, otherwise the weed laller becomes too diluted A strong solution of common salt is quite effective, or else washing soda applied in "solution at the rate of 5 lb to 10 galls water ' There are also many effective patent weed killers on the market The roots of plants such as couch grass and bindweed that _.havc underground stems should be dug out and burnt. Window Boxes. — ^These can ' be made, easily and quite cheaply from wood They ^are most efiective if they arc the size of the wmdow-sill, and they should be 6 mehes deep Crocks should be put into the bottom of the box for drainage, 'then a layer of leaves or rough material. A good soil wdlli plenty of leaf mould and sand should be added only to within one inch of the top to allow for watermg. The .plants will need plenty of water during the summer Plant up the boxes in the autumn to make a show of colour m the spring > ^ Plants to choose. — Spring.—^ Wallflowers or forget-me-nots are useful as these provide some greenery during the wmter. Daffodils, hyacinths and grape hyacinths may be planted beUs'cen them Try to get tlie colours of the flowers in the boxes to tone with the colour scheme of the room to which the boxes belong. When tlic plants have flmvcicd m the spring, they should be taken up, and if possible tlie soil in\thc boxes should be changed. Tlicrc arc many plants to choose from-for giving a good display of colour during tlie summer and autumn Summer — ^Thc conventional window box of red gcramums, with white margueiites and blue ' lobelias is attractive Other plants suitable are antirrhinums, asters, calccolanaSj heliotrope, • mangolds, nasturtiums, nemesia, petunias, and stocks White af^'s- sum and blue ageratum aie usctul I for edging plants These will flower' well mto the autumn The boxes should always be- kept free from weeds, and the soil pricked over with a ha-nri fork occasionally. Autumn and Winter — Small pine-trees, with crocuses or snow- drops planted between, are very effective.' AND POULTRY T O obtain the maximum amount of pleasure from keeping pets you should follow the simple rules for feeding, housing, exercising and keeping them clean which are given in this section As with human beings, manj of the tiresome illnesses that attack animals are preventable, and it is not fair, either..^ to yourself or your pets, to be haphazard in matters of this kind Here you vjill find all the information necessary for keeping your animals and birp m perfect condition, and for ministering to them if tlicy should fall ill You mil also learn what to do with your pels during holidays, ana how to prepare them for shows, train or motor journeys , ^ Do you keep poultry on either a large or a small scale? Or, if not, have you ever thought what a boon it would be to have a constart supply of the very best new laid eggs for your household all the year round, without being ^pendent on shop supplies, the prices of which rise alarmingly at certain seasons of the year ? This section explains haw you can get ercellent results from a few hens, even if you have only limited accommodation Birds, care of. — ^Four rules, ^he proper observance of which will go a long way towards keeping birds h<^lthy, are: — I Remove the husls from the “seed hopper daily, and provide fresh seed daily 2. Wash the water-glass out and dry carefully each morning, and fill it ivith fresh cold water 3 Cover the cage with a dark doth at mght if the bird is kept in a room where the light is turned on. 4 Cleanse the cage thoroughly jOhee a week The cage should have a false bottom which can ' be removed and scraped- It should be covered ivith clean, gntty sand before it is replaced To Feed Birds. — Budgerigars - One part red millet, i part white millet, and i part canary seed They also like a little raw cabbage, chicory, duckweed. groundsel, lettuce and water- cress You can, vary this green food as you please , If liked, so^ oats in a shallow dish of cold v.nter and let them sprout-, to an mch high Cut' sprouts as they qrc required On no account serve them stale Bullfinch — Hemp seed is most popular, but allow only a small quantity as it is very fattening Vary this food with canar>', rape and imllct seed, hnd for a second course allow some hawthorn or privet berries or any fhiit berries' in season, or a httlc duckweed, some dandelions, groundsel or watercress Canaries. — -You can buy spe*» dally prepared seed for canancs. When a hen is sittmg, give the seed and a little green food until' two days befcare the young are due to arrive, and then give soft food, which can be bought by , BUILDS, the padcet Give soaked seed tivice a day and soft food tlirice a day in separate' dishes ■ To prepare the soaked seed, soak" a mixture of canary, rape and. hemp in a basin of cold water and cover for twenty-four hours Stir the seed once or twice durmg this time. Dram off the water twice and cover with fresh water. Well nnse the ’ quantity of seed required in fresh water before serving. It is a good idea, to soak the seed for Uie mommg meal the morning before, and for the cvenmg meal the evenmg before. The green food for canaries is groundsel, duckweed or water- cress Give at least once dailv. . If ^possible, grow some canary grass and give to the birds in its 1 green state, cutting it as you , want It Feed young birds with soft food until they are six weeks ^ old, then gradually withdraw ' soft food and feed on soaked seed, dry seed and green stuff. ' If you want to make your own -soft food, mix crushed broken biscuits or stale breadcrumbs with finely-chopped, hard-boiled 1 eggs ' Plenty of green stuff must always be included in the diet, especially if this soft food is given to the hen while sitting The 'parents should be allowed to feed their young with this food 'Until they are able to look after - , themselves — ^Feed on canary and hemp seed and a httle dari If .the birds are kept m a town , where they can’t pick'up their own salad, give them some chick- weed, grass, groundsel or water- ' EW ' PARE QF £95 cress every ,day, and plenty of dnnking water as w'cll ,as w'ater for bathing. Parrois.-^ivc cooked or raw mai^c, hemp seed, any pro- prietary food sold for parrots, as well as nuts, fiuit, and a little • hard biscuit. Parrots also lilce plenty of dan Some parrots like bananas and vciy ripe, sweet oranges. Others prefer apples and pears Pigeons . — See doves To Treat Sick Birds. — If, in ipite of all the fresh air, cleanli- ness and exercise you give tlicm, your buds should turn sick, this IS how' to deal with their principal ailments Remember that if you place a sick bud m an even, warm temperature, warmth may bring It round without further tieat- ment Canker. — Bathe with warm water, contaming a few diops of lehablc disinfectant Dress the sore three times daily witli veterinary bmtmcnt Diarrhcea — This is usually caused by allowing a bird to eat decayed green stuffy or sour food, or to drink impure water Give two drops of castor oil with the point of a skewer, or kmttmg needle, then mix as much pre- pared chalk as will cover a sixf penny piece with its soft food, and add fifteen drops of tincture of opium to the dnnking water. ^ Sores and wounds. — Anoint with vaseline , Bird Cages. — ^Thc ideal cage for buds, particularly singing buds, IS shaped like a wagon and fitted with a false bottom so that It ‘can be easily cleaned. ’ - ^ U PETS AND POULTRY - 296 * Sec tlial the pcrdi js so placed that when the bird is perching, its tail docs not loucli the floor, nor its head the top of the cage. A cage one foot square and •two feet high IS large enough to house a canary If you want to house a pair of canaries, or two other birds of the same size, the cage ought to bc>two feet long, one foot high and one foot deep. Not only is a small cage bad for the hcaltli of the bird, but it is inclined to hinder breeding Aviary. — If you beep a num- ber of birds and want an aviary, remember that the object is to make It as close an imitation of natural conditions as possible, whether it is an indoor or an outdoor affaii. The temperature, the plants with which it is stocked, and the sue will depend on the type of birds to be kept in it. An outdoor aviary for average-sized British birds should be about sixteen feet high, the other dimensions depending on the number of inmates It requires a zinc roof, with gutters to prevent the ram Iving on the top, and should ha\c a south 'aspect It IS best built against a good brick wall or strong wooden boarding, and should ha\ caw ire front and glazed sides Provide plenty of perches, httle trees, and nesting boxes For foreign birds, part of a well- heated conservatory partitioned off makes an ideal aviary “ Cats. — To Choose — Whatever kind of cat you choose, whether a pedigree or an ordmary cross- bred ammal as the household pet and mouscr, always see that the coat IS sleek, the iKidy well conditioned, the cars clean and swcei->m(lling, andjhat there is no sign of any bare patches or. scabs on any part of the head or body. To Feed . — h cat will not stray^ and will be a credit to Ins home if he is w^l! lookfcd after. Begin by ftxximg him well Provide a large satKcrfiil . of finely-chopped liver, lightly boiled, once or twice a week In bctw'ccn, ring the changes on boiled fish, aliens cd to ctxil, cooked or raw rabbit, game and meat On no account .‘flow pussy to ha\ c either fish or game bones You may hate to refuse cither of these dainties,. but if you value the company of >our cat you’ll see that he gets no bones of this kind. ' TKcrc’s quite a difference of opinion about how cats should be fed Some authorities insist on a simple diet of fish and meat. Others vary this menu with milk or a little milk pudding. I pre- fer the latter mctliod, or bread and milk. Accustom your cat to eating vegetables from the very' Start- Ring the cha'ngcs between cabbage, marrow', greens, car- rots, peas, beetroot and turnips It IS usually possible to keep some vegetables from your ow'n meal to add to pussy’s menu Some cats' don’t like milk Don’t let this vsony you, but substitute fish Alway’s give a suppK of clean, cold water every' night and mormng m w'arm weathei. In cold weather heat the water slightly. Substitute weak meat BIUDS, CARE OF— CATS ^ ■ 297 'and vegetable broth occasionally for water. ' To keep a cat perfectly fit yon should feed it regularly every day ivith chopped game or meat, sometimes' raw, sometimes cooked Once m a wlulc vary this diet will flaked, frcslily boiIed*fish Give the cat a large bone occasionally, but no small bones, and don’t leave any food of this kind lying about where he can get at it To Groom — Groom your cals .daily wth a brush and comb as you would a dog Tins is espe- cially important where Persians arc concerned, for not only does tlie coat look unsightly if it be-^ “comes matted, but the cat is \ery liable to^swallow loose hair. Use a long-bnstlcd brush and 'an even sweepmg movement so as not to break the hairs . Don’t hath a cat yourself, if ' you are sending one to a show liave It- washed by ,an expert. A white or hght-coated cat can be given a dry shampoo Clean the ears occasionally with a piece of cottoii-wool wrapped over the end of a rounded penholder. To House. — Cats are par- ticularly.adcpt at making them- selves comfortable, but they will appreciate a roomy basket for a bed or a box raised off the ground to keep it out of the draught A straw-filled pillow and blanket, mick enough to be comfortable but not faking up' too much mom, are the best beddmg. Cats love the sun, and should be ^ven an opportumty of situng in its rays whenever possible A box half-filled with sawdust or ground peat moss, which . should be changed every day, will provide suitable samtary accommodation foi a kitten or grown cat that either temporarily or permanently for some reason lias not the use of a garden A cat must keep his clam sharpened on something, and to prevent him scratching tlic fur- niture you should prowde him with a rough piece of wood m some form, but liimly , attached to the floor, wall or its box, so tliat it remains stationary On Holiday. — If you take youKcat uith you pn holiday, pack it in a basket as you would if you were sendmg it by rail (see below) If you arc going by car, take a basket on your lap if possible, or, if your pet is fairly docile, tic him into a warm, flannel bag wth the head pro- truding, and carry him If you close your home at holiday time and have to leave your cat behind, make arrange- ments about lus food when you’re away, and see that it is possible fiar him to come and go at will. If It is impossible to have him taken care of at home, send him to a holiday home which has a good reputation If you are also sending a dog to a holiday home, send them together, they ivill be happier than if separated from each other when they are away from you ** To Send Cats by Train. — When you have to send a cat by tram, place it in a securely- fastened, fair-sized basket, cushioned and lined wth flannel to prevent draughts. The basket 20^ PETS AKD POULTRY should have a sUong handle on top and be fitted wth side iiandlcs or pieces of projecting cane or v ood to present parcels being pad ed too clo'c to it If this IS r^ot clone the cat may suficr seriously for want of air Inscribe “Lise Cat” m large iCtters on top of the bas!>et and vnte the destination in bloch letters Don’t give the cat any food for at least tsso hours before* sending It by rail. If you do, the jolting of the train may mal c it sich. To Treat Sick Cats. — ^The average cat, if it is given a warm place to sleep and suitable food, will very seldom fall sick XcvtT girt your pet milk and meat at the samd: time, as tins causes acidity and indigestion If the cat cannot get at fresh grass during the moulting periods give a large icaspoonful of glyccnnc three mornings run- ning, and a icaspoonful of 'paraffin on the fourUi morning, to get nd of any hair balls it may have swallowed The best way to administer oil or any medicines is in an empty capsule. This is how to treat any com- mon ailments and accidents which may befall your cat — Bums — ^Apply Warm boraac ointment to the affected parts - Catarrh — ^The, symptoms arc sneezing and running eyes Give 2 drops of homoeopathic tincture of aconite every 2 hours Keep the cat warm and feed only 6n fish and bread and milk Don’t allow It to go near children as the disease is infectious Choking — ^The cat coughs and alumph tot omit, won’t cat or’ dnnk and rV>ui with^ its nose cxtcndtxi I*ut tbf In a strong baio «o th»'t riM tiic arc enclosed, lea* ing the head out, open the inoirn w.dc i*nd rtmovc \vli.''tevrr is lodged in the throat with a pair of feetp? If you cannot reino.t il e ol^cct yourself call in a \ etcrinf'ry sur- . geoo at onre. ConstipaUnn. — 2v{i s one or two boned saidines v itlj r. little of their oil in with the cat’s food, or trcit regubrly witn cooked liver until he I'c better. Ear (arjfy-. — 'fl’e rat Is co_a- tinuallv scratching behind its cars and shaking its head, and there is often thick I>rov‘.n mucus in the rar Sometimes tlicrc are sorts behind the cars. Apply an car canker loMon daily for a few da* s, and then bathe with perovidc of Irdrogen in wann water (a tablespoonful of peroxide to fit c tabliapoonful' of water), and dry tlioroughly with - cotion-vtool vtound round a . matchstick Repeat the treat- ment until the cars arc dean and dry* Fits — Tlicse arc usually caused by teething or worms Apply a sponge dipped m cold water con- tinuously to the head, and give half a cascara tablet Indigestion — This is usually - caused by wrong feeding or a ' badly balanced diet, and should be attended to at once as if it is neglected it may result in constipation, diarrhoea, sidJicss and slan troubles If the cat is only slightly affected, give as much bicarbonate of soda as will TO T,R£\T SICK CATS ' 299 , cover ‘ a ihrccpcnny-piecfij in water or milk, Avhicfacver is liked, after ^each meal If the attack is severe give half a cascara tablet V daily for three days Jtuccis — ^To get rid of fleas and lice in a cal’s coat, use a good insect powder, massaging ' 'it into the skin and gently combing the fur the ivrong way. , Nils can be removed by sponging the coat with vinegar occasion- ■ ally. __ Mange, — The disease starts with small, red, hard spots on , / . the head and neclc which grad- ually spread all over the body \ ' Apply a good skm dressing and disinfect die cat’s quarters Feed up well with milk and gravy. Meat or fish and your favouiite ' ' patent “pick-mc-up.” ‘ ■ Poisoning. — I Arsenic — The / symptoms are severe diarrhoea, 1 ' violent vomiting, motions tinged, - ' .with blood The cat is in great' distress Give a dose of olive oil at once and take tlic cat to a vet _ 2. Lead in painU — The symp- toms are violent sickness, griping pains,, constipation Give a dose j of-ohvc oil ivitli the addition of ' , ^ 10-20 drops of brandy, accordmg - , to the age of the cat ' 3 Phosphorous — The symp- ^ toms arc violent sickness, the ' breath 1 smells of 'phosphorous and the vomit is luminous Give ■ smajl and frequent doses of sul- ' phale of magnesia — 10 grams to a tablespooMul ' of sweetened , ^ water — every two or three hours ‘ ’ ^ bowels move freely Give a teaspoonful of essence of beef occasionally ' 4. Strjchmne — The ,cat has I violent, convulsions, the 16 gs be- coming as stiff as a poker, the, fore ones drawm forward and the hind ones backwards, w'hile the head is diawn back on tlic body , Breathing ceases during the con- vulsions Give 2 or 3 tcaspoon- fuls of ipecacuanha wine at once. If this IS not available, give warm salt w^atcr Ringworm — ^Paint the affected paits with iodine every olha day iVorms . — A little salt in tlie cat’s food helps to prevent w^orras Give worm pow'ders or capsules Cats w!ith Kittens. — Cats nearly always have their kittens with very little difficulty, but the nursmg mother lequires special attention. Two hours after the birth of the kittens, offer hei an egg beaten up with a pinch of salt and a saucerful of warm milk, then feed 'on one of the foods recommended for cals jnursing kittens for two days, giving her as much as she wants Don’t fprgct to give a bowl of fresh, clean cold water night and mommg, taking care to wash the howl every time you fill it ' On the third dav give ’pussy some boiled cod or hake, ds well as the milk food On the fouith day try her with a saucerful of poi ridge, made with oatmeal,' walei and minced ' meat ^ Cook till the meat is soft Remember pussy requires more food than usual when she is nursing ' ,Keep to the diet suggested — milk food, a hltle boiled fish, oatmeal and meat porridge— for four, weeks At ,the end of that; 300 PETS AND P0DI>TRY time the kitten*; will start sharing thur mother’s food. Begin weaning them when they are six weeks old by re- moving them from the mother dunng the day and returning them 'at night When they are eight weeks old remove them altogether from the mother. Give them the diet suggested for adult cats but include one meal of oatmeal and meat or gravy pomdge daily Be specially careful not to let kittens have small bones, they are not so discriminating as grown cats and arc very likely to swallow bones and do them- selves senous injury Cavies (Gmnea Pigs) — Cavies are fascinating little creatures, and make excellent pets for children, as they arc clean and doale Breeding. — The sow carries Its young for seventy days, and the young are bom with their coats fully developed They begin to feed on the same food as their parents and to run about immediately. They should be taken away from the mother when they arc six weeks old You must be careful not to mtroduce strange sows or boars into a hutch contaimng members of their own sex, although an adult boar may be kept with ’ younger ' bdars Feeding — Sec rabbits Housing — Cavies can be housed in much the same way as rabbits They should have a bed of hay or soft> straw, and warm boxes to sleep in If they are kept m a run, be sure to sec that they are well protected from dogs, cats or rats T he size of the hutches should be at the rate of a foot long and 3 inches wide for each inmate. In the summer cavies may be put in a pen on grass, which they will crop quite close, and the pen moved to a fresh spot each day Sick Cavies.— *Too dpr a diet sometimes results in skin imta- tion, which causes the animal to bite itself and patches to appear on the coat If a cavy is seen doing this, substitute bread' and milk for dry cereals, and add to It a pmcli of carbonate of mag- nesia Flowers of sulphur mixed in the bran mash will also help to relieve the trouble Wash sores with disinfectant and then apply zinc ointment Dogs, to Exercise. — Regular and sufficient exercise is of paramoimt importance in keep- ing a dog heathy It is of no use to accrcise a dog freely one day and neglect to take it out at all tlic next Some dogs require more exercise tlian others, rdust or co\\bair, and have the kennel made %\'ith the en- ^ , trance at one side instead of at the end This ensures that the ' dog can sleep out of any draught. ' If oni end of the- kennel is a tightly-fitting door, an arrange^ ment' which facihtates cleaning, have a beading of wood fixed ' round the inside of the opening ■* to keep out .draughts. Better still, if it is necessary for the dog to sleep out of the house, to give ^ Inm a warm shed or stable for his bedroom, with a bdx half- filled ivith straw or hned with a sack filled with strav/ * To keep a dog comfortable indoors in wmter, give him a basket on legs, hne$ with a thick ^ cushion or rug It isn’t necessary ' to cot'cr dogs unless the weather^^ - IS severe To Send Dogs by Train. — ^If,, ^ you are sending a small dog by rail, pack it m a strong box , made with a pointed roof so that no package can be laid on top. Pierce air-holes on each \ side and on top. If he is gomg , on a long journey, prqiare the box as follows* — Car^uUy saw out the wood from one side to a depth of three inches Replace the opening v/ith round iron bars, then cover with a fine-meshed wire on the outside If you don’t co\er the box Mnth wire, the dog may mjure his nose To avoid padtages ,being squeezed up against the box to ' the exclusion of air, fix a stout guard-rail an inch and a half from the side all the way round ’ the box Now paint the v/ords “A'aluable Live Dog” in large TO SEND DOGS BY TUAIN 303 ' One side of topj made to lift ^76. Important features of Ihs box m which to send a small dog by rail are; ■ the sloping roof, bar^ backed with wire, holes for ventilation, and the .guard rail to prevent packages being squeezfid against the box and excluding the air. The contents should always be 'deserved on the outside, as shown t I letters on a prominent part of letters “P TO” after tkc address, fhe^ box or label ^ Use block and .on the reverse side of the letters and be as pa^cular about ' his address label ask that water be given to the dog cither at particular If you are sending a large dbg , stations or at: all stopping-places by rail, secure him with a collar ,and stout chain and muzzle him if he IS at all snappy If he is gooditempered, attach a muzzle to his collar 'Wnte the address - of his des'tinaiion in block letters on a stout label and also attach Bcfoie sendmg off a dog find out his route and time of arnval, and write or telegraph the recipient Ask that you be tele- graphed if the dog does not arrive at the time you stated. Try to arrange to ^send dogs tins to the collar If he is going always by night. Give the, guard, on a , long journey, write the a tip to see that the dog is given 304 PETS AND POULTRY water 'every now and then if he is going a long journey, and if the dog has to be changed from one tram .to another write to the stationmastcr at the changing- place and ask him to supenntend the transfer To Treat Sick Dogs. — ^You should always keep the following first-aid cqmpment for dogs. — Thermometer Tin of meat essence Measuring-glass Antiseptic gauze arid -vyool Bandages ' Liniirfent Castor oil capsules Powdeis for sickness Diarrhoea mixture of prepared chalk Antidotes for poisomng Tincture of acomte [Whisky ^ ’ Ipecacuanha wine Olive oil Sulphate of magnesia Here are some suggestions for diet for sick dogs — 1 Scraped raw meat is a good pick-me-up Administer in chrome stomach troiibles and diarrhoea but not m the case of dysentery 2 Beef tea Give warm with a httle bread or rice, and jellied Mutton or veal tea can be made in the same way and is a good pick-mc-up 3 Meat juice, made from raw, lean beef Admirastcr in cases of great" Weakness following illness or after violent vomiting 4 Giblet soup ^Make with chicken’s giblets including scalded, skinned feet. Sirain and gi-v e w'arm Mix with a little ncc, ' or stale bread or toast, or jelly. 5 Rabbit soup Split open the head of a rabbit Joint it' and crush the long bones Put It in a saucepan, add the liver and a pint of water. Stew vety gently for s or, 3 hours, then strain tlirough fine muslin Serve '■ hot or cold -with a little boiled ncc, or broken stale bread or toast 6 Sheep’s kidneys Gnll and chop and mix ivith breadcrumbs. 7. Slewed sheep’s brain m milL 8 Boiled or fried’ white fish 9 Milk tliickcned with gda- tine dissolved in cold \vater. Give for diarrhoea 10 One egg white heated with a cup of milk or W'atcr Give for gastnc troubles To Dose — To dose a dog, first of all make up^ your mind which of the following classes your pet belongs to. — I Up to 7 lb in weight. 2. From 7 to 25 lb 3 From 25 to 45 lb 4 Larger dogs Now when you read that from a teaspoonful to a tablespoonful should be given according to the size of the dog, allow i teaspoon- ful for the first class, 2 for the second and 3 for the third and I tablespoonful for the fourth. To give medicine, hold the dog between your legs, closmg your knees Put one of your fingers between the back teeth and the cheek and pull the sfan of the chedr away from the teeth This gives you a little fimnel Pour the medicine into this to TREAT SICK DOGS ' funnel. If the dog is savage. muzzle \vith a bandage lound ' his nose before adinmistenfag the * medicine To give poudei'S.. mix with a hlile stewed meat ' COMMON CANINE AILOTNTS , 'Blood, impure or over-healed — The symptoms arc lisllcssncss - and loss of appetite, sometimes scratching Give condition powders. Bums — Apply boracic oint- ment, then cover ivitli cotton- wool and bandage. If there is no ointment to hand, apply ' -flo'ur or starch freely before covering with cotton-wool and bandaging Colds — ^Symptoms are dis- ' charge from nose, and sometimes a. cough followed by a white frothy mucus Give half a tea- spoonful to 12 tablespoonfuls of I castor oil daily, according to the size of. the dog Feed on a diet of arrowroot gruel, jdhed beef tea, a_ httle scraped raw lean ^ beef or a little well-boiled fish or “ tnpe mixed ivith a little boiled , nee Give no vegetables of any kind If the throat is sore rub ' It well with embrocation, and rub the hose with olive oil. 'Diarrhaa — Give a dose of CMtor oil from half a teaspoonful to 2 ’tablespoonfuls, accordmg to the size., of the dog Feed on a diet of arrowroot gruel, jelhed beef tea, a little' scraped lean " ^ well-boiled ' ' tnpe mixed with a little ' boiled rice. Give no vegetables - I of any kind. Give barley water or egg white and cool, boiled water for your dog to drink. 321 i Dtsiemper. — The symptoms arc shivering, loss of appetite, lack of energy, thirst, intolerance to light, possibly a cough and vomiting Later there will be a skin cmption on the un'deiside of the dog’s body. Tlic dog must be kept warm and dry, offered beef tea, bcateh- up egg with a tcaspoonful of biandy, strong tea, boiled fish and small quantities of meat extract In all cases of distemper a veterinary surgeon should be consulted Hysteria — ^Hysteria is a disease . which always attacks very sud- denly; the dog may be taken out, apparently quite ivell, but all at once it becomes excited, has a wild expression in the eyes and begins to bark vigorously, presently running away frona its owner When a dog develops hystcii- cal symptoms it must be taken home at once and put m a nice comfortable place so that dt cannot do any damage to itself Keep It absolutely quiet for the next two or three weeks, and call m a vetennary surgeon Milk Glands < — Some bitches that arc unable to breed or have not been allowed to breed have a secretion of milk at the time they would have whelped if mated If the glands are very congested, milk the bitch once or twice a week with cotton-wool wrung out of hot boracic water, then dab the breasts lightly with camphorated oil. Keep the food as dry as pos- , sible, and omit red meat from the diet.' Give a dose of czistor' / ’ , ViG PETS AND’ t oil and ’ follow with condition powders the next day ^ ’ Poisoning — ^In all cases of poisoning an emetic should be administered immediately, -and a veterinary surgeon sent for. A good emetic is a small piece of washing soda, about the size of a sixpence, or mustard, salt and warm water m the proportion of a teaspoonful each of mustard and salt, and six-bunces of water ■ Tins emetic is suitable for dogs / of medium size, such as a re- inever or ^ spaniel For small dogs give half the quantity ‘ The best emetics are ipeca- cuanha or antimomal wine, which are very speedy and efficient if a suitable dose is given as 'follows — Toy dog ^ — 2 teaspoonfuls If there is no effect in half an hour, repeat ' ' , Terriers — i tablespoonful \ ‘ ^Gun-dogs — 2 tablcspoonfuls Mastiffs, Great Danes, etc , — ‘ 3 tablcspoonfuls Give the ■wine imdiluted and in the case of dogs repeat only in half-doses This should pro- duce free vomitmg and when the stomacli has been emptied a Kttlc stimulant, such as sal- volatilc, 30 to 60 drops, given j in a dessertspoonful' of water and repeated .every three or four hours, is good As a substitute give brandy or gin or whusky m , doses,varymg from a teaspoonful to a tablcspoonful m water Warts — Brush the skin round t^^ic'wart with vaseline, then dip * "'tile end of a match m acetic acid and mdisten the wart Do this daily until it can POULTRY * / ^be scraped off Apply a litde ' washing soda to warts on a dog’s tongue or lips ' ' , Worms , — The symptoms are . ^ rough, starmg'coat, poor appe- tite, bad breath, irregular bowels Administer worm capsules or powders according to the size of the dog , Pogs with Puppies — A bitch - normally yiames her young for 1 mne weeks, but - it frequently,- happens that puppies arrive a few, , days early or, late, and it is very , necessary to prepare suitable , quarters for the mother in good time j A roomy box, with a good bed ’ of stra'vv in the bottom, over which a piece of clean blanket ^ ^ has been fastened, is excellent ^ for the purpose A bed ofstraw - ■without a covenng is ' apt to ^ bewilder the , mother, and she may lie on one or more of her pups in consequence. As soon as the pups are bom give the mother a bowl of milk' food and leave her alone. Keep her on a milk food for the first two days, allowmg a saucerfiil ' every two hours Leave a bowl " ■with her last thing at mght On the third day give her a small feed of bread and milk, or bread and gra^vy, slightly warm, every three or four hours ,On the fourth day substitute boiled fish or stev/ed rabbit about the middle of the day, but see that all bones are removed. Con- tmpe the latter diet until the ynd of the 'first week, , then gradually return to the normal diet, allowing half as much meat • again as is eaten at nonnal times. ' 77 A House for Dormice — Thi sleeping box is reached by a tree branch and , the', outside door allows for cleaning, itbe zme doors are for ventilation. As the puppies grow bigger give them equal parts of these , and demand more nounshment, foods thiee times a day until , gradually mcrease the size* of the they are six months old Let . ^ meal If tlie mother’s nulk is of them have a little fresh milk ^ poor quality or insufficient, give every day, plenty , of exercise, her a basin of milk food for and a deep bed of straw to ' bieakfast every morning as long sleep in ' , as she is nursing her pups ' As soon as the puppy is six ^ . The mother’s milk will be months old it should ^be fed suffiaent food for the pups until night and moriung, chiefly on they are five or six weeks old cooked meat mixed with biscuit , „ , When you are wcanmg the or hound meal. puppies, give them three meals Dormice. — ^These little a day of a good puppy food, and creatures have much to recom- ' , ' allow the mother access to them mend tliem, as pets, both for night and mommg When the children and grown-ups They ’ pups are eight weeks old they are inexpensive to buy, easy to ' should be completely mdepend- look .after, and v^ry tame ' Dor- ■ent of 'the mother, and start mice that have become ^accus- ' > receiving solid food tomed to their owners ahd have , Two parts of biscuit meal to always received gentle treatment ' one of imnced meat is excellent can be let' out of their cages and ' , , next month, and ,then will fun' and climb happily about 3o8 PUTS AND POULTRY the room and allow themselves to be petted by their human friends Feeding — ^Feed dormice twee a day and give them plenty of , fresh watei. -They like bread and milk, most kinds of nuts, especially chestnuts, acorns, hazels and walnuts, fruit and biscuits If you feed ®thcm very well and keep them warm, they may not hibernate in winter, but if they have once started to hibernate, you must on no account disturb them Housing — ^The small common dormouse should not be kept in a cage less than 20 inches square, ^but for the larger, squirrcl-tpiled variety, a house five feet long, and three feet from back to front, IS necessary One or two tree branches should always be provided for the dormice to taJee exercise on Be sure also to provide a com- fortable sleepmg-box, covered first of all with a layer of sawdust and then with hay or moss Fix tlic sleeping-box high up at the back of the cage, with a door each end, one for entry by the inmates, and so arranged that they can climb to it up a tree branch, and one on the outside to facilitate clcamng Have a glass pane in th6 front of the cage and ' provide ventilation by means of two little doors - in the top and bottom of the 'house, covered with per- forated zinc . Gestation Table.— -The fol- lowing table shows the length of ' periods during which' different animals carry their young. Cats 9 weeks Cavics '70 days I^ogs gwc'Jji Mite 3VceLs Rafibits 30 davs Rats 28 days Goldfish. — Goldfish make most - interesting as well as ornamental pets if thtv arc properly housed and looked after It is best to invest in a tank, correctly stocked, , if you intend to keep the fish in- . doors Neter Lcip the fish tn betels ‘ The tank should be 1 cclangular and covered with a glass hd, which w’lll protect the inmates from dust and cats If vou put the tank near the w'indow, the side nearest the window ’ must be screened Light striking the water except from the top is unnatural and harmful to die fish To Prepare the Tank. — Be- fore placing the tank in its per- manent position, wash it out with a solution of two tcaspoon- fuls of permanganate of potash dissolved in a gallon of water, ■■ then nnsc and polish with a chamois leather Now prepare a quantity of coarse river sand. Tliames ballast, passed through a quarter of an inch mesh is suitable You need approxi- mately 11 lbs. to layer your aquanhm to the depth of 2 mches for e\’ery square foot. Wash the sand well in, running water until the water -runs - crystal clear before adding it to the tank Place the sand to the depth of an indi in front of the aquanum, and slope it up to three inches in depth at the back . 7^ To fill a goldfish tank, cover the sand at the bottom with brown paper and pour the water from one jug into another jug-standing tn a soup plate Tins will prevent the sand muddying ” the watei of the tank You can buy a suitable compost mixed with a ,"punficr, which saves^ you the ' trouble of washmg the flodnng. if you like Now, placmg a sheet of strong brown paper over the sand, cut It to fit the extent of the sand, lay a soup plate on top and stand a jug in the plate Pour water mto the jug until it is fuU, then add n^ore gently so that the water slowly overflows the j'ug. Continue to do this until tlie tank is from a third to half-full of water When it IS full enough, re- move the jug without emptying any of the water out of it, then remove the plate and the paper as It comes to the surface If you add the water in this way it will not be muddy but crystal clear. To keep your fish healthy, see that the glass is always dean inside and out; you can dean 310 rr,TS 7»0TJ1.THY it \nrti a kallifT cji* a Ionp-j>a’ndIcd bru?h jiold for th'* purpose , Do Jiol liavc the tcrnptrauirc of the water abo\c in tiii tuiniuer or below ij 5 ‘' 1*. in the vantcr Never allow spare food to he on the surface of the w Her; slum It oir as soon as > on r of itc it You should consult an author- ity when planning a tank, so that you know Jiow many fish arc suitable for the sire* of %our aquarium and what plants arc necessary to oxygenate it and keep the water fresh and the* fish liealthv To Treat Sick Goldfish — If any fish shows signs of siduiess remove it at once to prevent it infecting the others If it has contracted what is commonly called the “cotton-wool” disease, or fish fungus, which is highly contagious, put it by itself in a pail of water of the same tem- perature arf the water m the lank and containing salt m the pro- poition of I tablespoonful to a gallon You can tell when fish arc sufienng from this disease be- cause they show a film or scum on the sides and fins Idice. — Ivlicc are interesting pets and easy to 1 cep if you remember three important points. — 1 They need •warmth and suffer severely from damp 2 Thev must have facilities for c\ercKC 3 Their quarters must be kept .very* clean - Mice live for about three years Breeding — mouse carries Its young'for three weeks, and 5 bm,; fivt hts» "v ,n a ^ear. ' IVe vetm'T h'-r,! lilmd ar in abo'-it five thy^ and cm b'*gU'i to fend fo** A doe in Untile thtaild l>e separated from the otle r mice - and given some iny vhh ’vludi to in.u c a bed a few d .v“ U mre the htttr 15 due to rn-.vc 'IVc yount' ‘hould he taken a.v-ay from (he mother v.hcn thev arc four wee* s old, and the male and female ‘cp rat'd Mire should not bo alien rrl to breed litfoic the/ ftre foui montlis old Feeding.— Oats and hiid's seed arc the ‘Uaple fo'xi of mice, but they' aho M ** bitad “ird milk and tiny piues of raw fruit or vegetable, such as carrosr turn*p, .apple and htturc Di-y cattmvs arc ako accqitablc. Alwavs s?ivc plenty of ficsiu clean water, and see that no stale for*d is left in the cage > Feed morning and evcaine, and provide a htavy-boitorned dnnljng bovsl winch can't be Upped over. Housing — Never keep a mouse bv itsdf in a cage, as it will pine if v ou do Keep mice in pairs, or several togetlicr,' allowing space at the rale of at least 6 indies for cadi inmate. The best ty*pc of cage is one with a sliding glass pand in front, which enables the activities of' the mice to be watched without disturbing them more tlian ' is necessary to feed Uicm and to clean llie cage The cage should have two “storeys,” with the ncsting- 1 f I MICE— POULTRY \ 311 box^; one lor each mouse, on the top storey; In ready-made cages there arc usually one or two ladders, as \\ell as a wheel, which enables die inmates to have the exercise necessary to >kcep them m condition A tluclc layer of saw'dust should be provided, and tom-up paper for the ncstmg-boxes The paper and sawdust must be changed very frequendy. A Hide powdered disinfectant may be spnnkled on the floor of the hutch before putting in fl-esh sawdust Sick Mice. — Mice are very susceptible to damp, and some- times get a chill which quickly develops mto pneumonia The only possible treatment for this is to keep the animal warm and dry . Affections of the coat, involving . ,any land of skin disease, are best treated By the application of shlphur ointment, and a htde Epsom salts introduced mto the -drinking ivater Reduce die . quantity of cereals, and give ' more fruit and vegetables Poultry. — A regular supply of ' fresh eggs is necessary for every houseliold Well-bred pullets vnll lay between i8o and 250 , eggs a year It pays to keep , ' birds that arc bred to lay, for they cost no more to feed than poor layers. In order to have fresh eggs durm'g the wmter, the pullets should be hatched dunng the early /spring — ^heavy breeds, , such as, Rhode Island Reds and ' , Wliite Wyandottes, m February land early March, and Leghorns ^ in late March arid m April i 'ttt ' ^ r Feeding — ^If good nutntious eggs aic to be produced, all the food factors w'hich they normally contain must be fed to the birds.' Foods containing pioteins for body buildmg, starch for energy, minerals for bone stmeture and egg shdhng, and vitamins for the maintenance of health must hll be supplied Meat scraps, fish ' scraps or meat, or wdute-fish meal or skim milk (if available) wll supply the protems Scraps of bread, potatoes, ground oats and mai7c meal will supply the r starch Green vegetables and oyster-shell grit will supply some of the minerals These foods should all be mixed together* and tlicn incorporated m a good proportion of wheat- feed, 1C., the by-products of wheat, which is now known chiefly m two grades, namely, Wheatings, 1 e , the finer wheat- feed, and home-milled bran. These foods arc more perfectly balanced in themselves than any other poultry food, and there- fore compnse about two-thirds of the mash Further, they con- tam the important vitamins A, B and E, all of which go to make the egg such a health-giving food Laying birds do better if gram ' IS fed in addition to mash, and usually wheat, maize and some- times oats are given. No more than two ounces of gram should be fed to each bird 'per day. In the smrimer this should be » scattered amongst the grass in,, die run, and m the wmter it may be fed m the litter in the house, or in troughs according ' to the length of day. In dough-' ir.,. . 1 / fecdin*^ the bird? riji v>p th** gram more quu J 1 '/.^ m?'* be ird \'.ct o** drj% and \vl 3 rn pullets arc in J'i>f 111*^*. need about to sJ tyrs each (dr>’ Ii i'* arcortiing to the appttut, be- cauEc the rale of production v.iil influence Ujc bjrd^.’ ionV*' of food. PouUr> al'o need gnt to as'I^t in djgcsnou — hard (fu t grii for tearing up the food and contcr- shell Of hmestonc pitt to help in shelling the Housing — 1 he pullets should be housed in a light, roomy and ntilptcd hotn-e. 'Ihc^ neit have light and plcniy c/air. ;n'd ihc>* hate datnpnccs, so see tint ilicrc IS dry inter “iprcad on the floor This cosenng must hr jrcquently rtneraed. L.'ch b.rd should lia\r 4 square feet floor space, and ‘^hc will rctjuire at least nine inches of perching space. Verj much belter usults arc oblamtd if the birds ran be ttit cn fresh grass mas, and the l.Ovisc should, therefore, be moi.ible. Cliange its position frequently, to pictcnl ban: patclies forming on the grassland. Dust-batiis arc csscnual to die birds’ com- fort and health, so do not 1 cep them on grass the v-holt tirnt. When the glass is diy or rcricc, frc.«.h green food should be pro- \idcd. Broody Hens.— Signs of broodmess in a hen arc a con- tinual ducking, bristling featl'cn, and attempts to sit on the nest at night instead of perching If you don’t want the hen to breed. } Ki »ho'i!d f'-jr y < J' fo ,vi jury, rrVf|>, fll.cil */.'»,*- f/->* sac",'" ffT' n yer,^i.n k If p » u.h , fd'r.A a r/r-i tn ■tit oner or A ycsr. *lo htrt d rU't' '■'U'f'itf it Ji t'f yl,r t'--*’ htn Sh- sh'jtdd Iri'iT A Jxi\ O'" J.AV O’" "U 'v> m ;N and n run uiih f'lnhiiC', !<■? ~t bull I cf^ o*i ^,"rv''•r *r.d, of coiii'-':, give r’' V -‘trr. Sjrcciai to r»~ le- 1» Ivif wiiai b:rrd«,g ch,-^5L»*Jii are*— - t. Do not t'li,'* a (ittiHc or U'hfcc'i tie's} «* fftili he?*, as »'h<~ win i,*>t be :ib!c to tci.ir th'^m prc-fr^ly. 2 . .It the re.*’, vhee-’-ver she own oiT to -lur** that all ti r tr/'T, are iiisaw. i'’ any are bro*?n, w«i.*h the fr't in t.arm vvjitcr, drv ih-n*, a nd a revv rfC ininxlurinr dicni to tar Ab..i’*'> ofler ;* sitting tf egrs to a brotxiv iieii at riic norm il u,ct»b'’{ii’‘n period IS tvvcntv -n‘'c d V, Of tourc, tf you are brrtding on e hirge ’=calc for proO, you vafl pn/n iMy find It piss you to inst'd an inrubnio*'. Cnicks, — 'The mother and young chid s rhould hit c u bo'c or coop and run to Uicm,dve3, Mote the house and rmi csery d.ay, and see that the gidur.J beneath is very dry. It' is not necessary to feed the clutl>.3 till the second day. Then giv c POULTR'Y-— RABBITS 313 bread and Jtulk, dry chick feed, and hard-boiled eggs and bread- crumbs mashed up together for the first tliicc days Supply plenty of gnt and some green food, such as a bunch of chick- ^veed, grass, and omon-tops Feed frequently and in small quantities, isolating the chicks from older hens for this purpose, ’ Chicks arc fully-feathered by the tune they are six weeks old, and . the mother may then be taken auay Diseases. — ^Your fowls will not give you mucli trouble ,wth sickness if llieir houses arc kept dry, scrupulously dean and well .ventilated, and are not over- crowded But if any of them do fall sick, here are some hmts on how to treat them. Colds . — Isolate any bird that you notice constantly sneezing, snufiiing or wheezing and run- ning from the eyes and nostrils. Wash the face, nostrils and round the eyes twice a day with swabs of cotton-wool dipped in warm disinfectant-and-watcr solution Feed generously and include plenty of fresh green stuff. ^ Lwer-disease — ^igns of liver discMe, to which old birds arc ^ pardcularlysubject, areapurplish comb and a tendency to sit and ' mope, away from the other birds. Give Iks fattening food, more ■ greenstuff and an Epsom salts solution once a week, stirring it m with the mash. A teaspoonful , once a week is enough for five birds Encourage exercise by ^'’f^xmg food with the litter in the pens ^ Crop-binding . — This is* a con-; dition brought about by swallow- ing some large, hard substance, winch remains as an obstruction in the crop. Give a teaspoonful of warm castor oil, and shortly afterwards try to dislodge the obstruction with your fingers If this IS unsuccessful, a minor operation may be necessary Scaley Leg — To prevent this disease, which is caused by a parasite imdcr the skin, rub the legs with paraflRn oil about once m every tlirce months Treat a fowl suffering from scaley leg by washing the legs with warm water and disinfectant. Diywcll, and rub with sulphur ointment. Rabbits. — Breeding. — The smaller tlie variety of rabbit, the earlier it is likely to breed Thus, breeding ages vary from six months to eight months. It is best not to mate two animals of the same age. Always introduce the doe into the buck’s hutch; if the buck is taken to the doe, she will probably object A rabbit carries her young for thirty days, and starts to make a nest about four days before they are due to be born, usmg straw from the hutch and some of her own fur. Does should be given extra food and plenty of clean water dunng gestation and while they are nursing their young, but don’t disturb them more than is , necessary The young rabbits should be weaned at from five to seven weeks old, and does and bucks should be separated when they are ten to twelve weelcs old. Young rabbits can be fed like 311 PLTS 'AND POULTRY older fabbils when they arc weaned. To ^ Feed. — Feed rabbits twice a day, m the morning and m the evening, planmng their menu accordmg to the season. In the winter you can give them bran, oats or wheat, with hay and carrots or sw'edcs 'Ifyouwantto fatten them, give them barley meal and pollard. Mix these with water into a crumbly mash and give morning and mght m addition to other food. In the summer-time all that rabbits require for ordinary purposes are a few oats alter- natdy with a handful of bran, and a handful of green food m the morning and plenty of hay and grden food at mght You can nng the changes between clover, dandehon, groundsel, duckweed, lettuce, cabbage and cauliflower leaves, Carrot and celery tops, green oats and wheat and meadow grass Never gather ■ green food from roadside hedges because this is liable to be con- tanunated by dogs, and may cause all sorts of complamts among your rabbits It is best to allow* green food to wilt before giving it to young rabbits, espeadly when they are just starting on green food after a' wmter diet. Use heavy, flat-bottomed feed- mg vessels, one for food and one for water, and provide fresh 'Water every morning To House. — Any suitably sized wooden box, the boards of which are not, less than an mch fhi r V _, can be made' into a hutch, with the aid of a few screws, a piece of wire netting, hmges and fastening for the door. ' ' The size of the hutch will depend on the breed of rabbit to ' be kept m it , the largest vaneties, such 'as Flemish "giants, 'need* hutches, at least 4^ feet wide, a t feet from front to back and a feet " in height, medium-sized rabbits require hutches 3 to 4 feet m width, a feet from front to back „ I - and I foot 9 inches m height. For the smallest vaneties a hutch only ai feet wide but the same , ~ depth and height would be^, sufficient. You should , keep > Angora rabbits m a hutch with a ’ wiye bottom and a tray under- neath to catch droppings, other- wise the wool gets dirtied Bed the hutches to a depth of ' ,i \ mches with sawdust and cover with hay or soft straw Glean' smgle hutches twice a vyeek and hutches m which several rabbits are kept every day The floors of the hutches should be thoroughly scraped and brushed every week. To Treat 'Sick Rabbits. — ; Diarrhaa — This is often caused , by givmg: the' animals too much of one kind of green food, , or ' ‘ suddenly changmg the diet to something more heatmg Give", water to dnnk and some fresh meadow grass, and try feeding - young rabbits on bread and water for a few days Alter the diet you are givmg at present as far as * possible. ^ I Fleas, insects. — Rabbits, especially long-haired vaneties, should be groomed with a brush, and if there are any signs of insects, sprinkle the fur wlh insect * powder. If the hutch is kept ■RA'BBITS-TORTOISES 315 Very clean and the straw is al waW freshj, rabbits* \vill be troubled very litUc widi these pests. ^Snuffles . — llabbils aic very apt to catch this disease, which is most infectious, and can also be caused by damp housing Foi tins leason great care should be taken not to leave damp bedding in the hutcii, and^if the wood- , work Itself becomes impregnated - with damp, Uie animal should be *' remoicd to another hutdi until its permanent house is thoroughly dr>’^ A rabbit witli snuffles will hot eat, coughs, and has a perpetual discharge from tlie mouth and nose It should be isolated at once and its hutcli disinfected Give it plenty of com and bread and milk, no green food, and drop a little eucalyptus oil and glycerme ' ' m the nostids two'or three times ' a day - Tortoises, — Land Tortoises.— , .There arc two types of tortoise, the 'land tortoise and llic marsh tortoise The land tortoises are vegetarians, and should not be allowed to roam the garden at will,,or they will destroy lettuces, ' cabbages, strawberries, etc., if "thev are available Give the tortoise a pleasant, . sunny comer of the garden, bounded on one side by a wall, and erect a board fence to prevent - it from straying It is always best to keep a pair of tortoises. If tiictc arc eggs -and > ou want to hatch them, put tliem m sand in a gieen-housc and keep at a ' tempciaturcofaboutSodeg Fah. They will tajee about two months to hatch out. t If you cannot provide w'arm accommodation for your pets m the wmtcr-timc, they will hiber- nate, burying themselves m the earth, in wdnch case you should keep a careful note of then* , position Or you can keep tlicm in a box filled witli soil and leaves till tlie spring.' ' ' Feed them on lettuce, dande- lion and buttercup flowers, grass and cabbage, with currants, and strawberiics as an occasional extra delicacy Marsh Tortoises. — ^Tlie Marsh tortoises live partly on land, partly m the watci, so they arc suitable pets only if you have a pond They feed on insects, worms, newte and fish and may be given raw meat Like tlie land tortoises, they hibernate unless they arc provided with sufficiently warm quarters and suitable food Tlie water of the pond should be kept chilled h' Here again, it is best to keep a pair of these creatures, and to 'provide some light, sandy soil in which eggs may be deposited To prevent the tortois^ stray- ing, have a low fencing of wire- netting round the pond, i \ i HOME DOCTORING In collaboration with George Somerville^ M,D.^ D.P.M, ^HE following section ts intended to help you to render efficient first-aid •I m the accidents and illnesses that are of frequent occurrence, among both children and adults, in everyday life, and to enable you to recognise, treat, and as far as possible, prevent, the simple departures from health that may he found in every household. In all serious cases, and whenever doubt or difficulty arises, a doctor should be summoned at the earliest possible moment, but prompt action may be essential before his arrival, or problems of treatment may arise during his * absence Presence of mind is the first essential in meeting any of the numerous emergencies' which are likely to occur Without it, even minor accidents and illnesses may be magnified into serious disasters, and real dangers prove fatal for lack of adequate attention It is necessary to understand exactly, how , dangerous arty emergenty may be before it can be dealt with satisfactorily, and this IS only possible if the mmd is capable of calm consideration and unhurried decision This section tells you how to stock your medicine cupboard, the ^mptoms ' of the more common ailments, and the appropriate remedies to apply or measures to take in dealing with everyday ills. Armed with this knowledge, no ordinary emergency, illness, or accident, should catch you unawares. ‘STOCKIKG THE >IEDIC1NE CUPBOARD In every home a special cup- board or chest sho^d be set apart for medicines and medical appliances and, if, possible, the chest should lie divided into three separate compartments, one, for external remedies, 6ne for internal remedies, and one for poisons Bandages, lint, etc , can be stored by themselves or kept with the remedies for ex- ternal use The foUov/ing articles should be kept in every household: Adhesive tape Bandages — i, 2 and 3 inch. Bath thermometer. Ghnical thermometer (with mag- mfymg lense) Court and stidong plastcr- Eye-bath Eye-shield Finger and thumb stalls Glass dropper for admmistering drops Graduated medicine glass Long-handled -‘hair brush (for paintmg throats). Medicated wool. Nasal douche Needles and thread. Packet of medicated gauze. Quart measure .Roll of boracic Imt Safety pins Scissors (round ends). 316 ' THE MEbiCINE CUPBOARD Small indiaiubber s>Tjngc (for cars and nose). .Small sii\cr pcirknifc. - Syringe %vHh detachable nozzle (^-pint size). ^ Wading . The medicine cupboard ivill of course contain medicines ordered by the doctor from time to time. Care should be tahen to discover tvhich of such remedies may safely be stored against a re- currence of the trouble; the re- mainder should be throum away when the illness is over. It is a good plan to keep all prescnptions With a 'dear note on their covers ' stating when they were given, for what illness and for which person. ■ But for serious diseases It is never advisable to give medicines widiout first consult- ing a quaUfied physiaan. - Nevertheless, there arc a numbei of shghtcr ailments, common to most people at some . tune or other, for whidi there arc •simple remedies, easy to apply and of proved efiicacy. The following is a list', of them with a note m each ease of the condition "they may be expected to relieve. Every medicine chest should - contain a sufficient stock of these rratorers ^mond Oil — ^Earache. Armca — For sprains and bruises. Aspirin —For headaches, 'tooth- ache and colds, where advis- " 'able Benger’s Balsam — ^For neuralgia. Bicarbonate of Soda. ~ For ' ' acidity, bums and scalds, flatulence, mdigestion, palpita- tion' of the heart, etc. Boracic Omtment. — ^For bruises, b > 312 bui-st bbstei's, cuts,' scratches, etc. Boiacic Powder and Giyslals — For fomentations, antiseptic, dusting wounds, etc. Bran. — For poultices Campliorated Oil — As an em- brocation Cascaia — Aperient Castor Oil — ^Apenent Chlorate of Calcium — Acidity. Chlorate of Magnesia. — Con- stipation Cough Lozenges. Crushed Linseed — ^For poultices,' Disinfectant, such as Lysol, Condy’s Fluid, Milton or T.CP Dry Mustard — ^For poultices Epsom Salts. — ^Aperient. Eucalyptus Oil. — For colds, catarrh Friar’s Balsam, — ^For colds, cuts, laryngitis, and as an inhalant. Glycerine — For sore throats, colds, couglis, chapped hands. Iodine. — ^Foi cuts, abrasions, in- sect bites, etc , to prevent in- fection and inflammation Do not confuse with liniment of iodine, a blistering agent Ipecacuanha — ^Emetic. Lanolme — ^For skm roughness. Liquid Paraffin — ^Aperient Menthol — ^For headaches and as an inhalant Oil of Cloves. — ^For toothache Peppermint water — ^For indiges- tion Permanganate of Potash Giyslals — ^For use as a mouth-wash, for dentures and as a mild dis- infectant. Sal Volatile — For faintness. Sodamint Tablets — For indiges- tion and dyspepsia. k 318 H O ME ' D,0 CT O RIN G - - - * ' - — Tannic Acid Solution.— "Wilh spray for bums ^ Tincture of Quinme — or “colds Washing-blue or Soda — ^For bites, stings, etc Zinc Ointment. — For skin troubles, sores, etc. If there arc children in your household, the following remedies should also be stocked Dill Water — To relieve colic or wind Grey Powders — mild apenent. kliik of Magnesia. — A mild apenent ParalTm Wax — ^To apply, m liquid form, to severe bums Abrasions.-^hght bmismg of the skin, caused by contact with some hard object, needs little treatment beyond a light pro- tective covenng, and perhaps a mild astnngcnt ointment such as hazclinc in the case of the scalp, cleanse With a dilute antiseptic and dab with tincture of iodine — ^no dres- sing IS necessary See also BRUISRS Abscess. — ^An Abscess of the Gum or Gum-boif. — ^This causes nl 15 able to take this drug without harmful effects Abscess withm the Ear. — ^Ear, ache accompamed by discharge- or of an unusually severe or per- " ' sistent nature, should receive im- mediate medical attention, as an abscess may have formed and an operation may be imperative' ' Do not attempt any treatment' other than the application of heat m the form of hot flannels or a rubber bottle to the outside of •’ - the ear A Painless Abscess. — Some- times a painless abscess forms at the root of a dead tooth, and is dangerous to health, since it con- tinuously supplies germs and and their poisons to the blood. In a persistent “ run-doim ” condition for \vbich no cause can be found, it is a good plan to have the teeth X-rayed, when any such , focus of infection will be i-cvealed Adenoids. — Growths at the back of the nose which mterfere wnth respiration, and also cause general ill-health, should be suspected in children who habitu- ' ally breathe through the mouth, W'ho snore, who are deaf^ or who suffer from recurrent attacks of nasal or bronchial catarrh ■ The best informed opinion of to-day holds that most cases of adenoids are related to rickets and are due above all other causes to vitamin deficienccs m the diet Adenoids have to be " removed by an operation, which cannot generally be performed under five years , ' ' Anmmia, treatment of. — Simple ansemias, which usually occur in young '"girls, ^ sigrafy deficiency m certain elements of the blood. Tlic condition is ABRASIONS— APPETITE usvtally caused ,by want of fresh air^_ unsuitable diet, or in- sufficient exercise* Rapid rccov'cry nearly always lakes place under treatment^ the essence of which is to improve the surroundings and the body itself Provide simple , and nourishing diet and see that ^Your patient cnjo>'s the maximum ; of fresh air and sunshine If con- stipation IS present, and it neaily ' alwa\s IS. gi\c a saline laxative If there IS anv heart strain, insist oh plenty of rest being taken " Iron IS tlie outstanding remedy. Administer it m the form of liver extract and include liver m the diet as often as“ possible. ; Apoplexy. — Stroke or apoplcx\' ' is a loss of conscipusness paused by a sudden mtciTuption of the normal circulation in the brain (such as occurs with die bursting or blocking of a blood vessel). It usually occurs in stout, elderly men after a 'heavy meal or 'strenuous exertion Symptoms — The face is red, the breathing laboured, and there ^ may be partial or complete un- consciousness, while a further sign is that the pupils of the eyes have become insensible to light and may be contracted un- ■ equally One half of the body is usually paralysed. ■■ Xreatmeni -^-Loosen the cloth- ’ apply cold water bandages to the head and keep the patient absolutely still. To prevent a re- ^cUrrence of die attack, the patient - should avoid alcohol, rich, heavy food, -and habits of over-eating. Violent, ^ertion, mental excite- ment or exposure to great heat are also dangerous. ‘ Appendicitis. — Inflammation of the appendix, a small “ blind alley ” situated at the junction of ^thc small and large mtestmes, may be paused by irritation set up by intruding inattei, by pio- ' longed constipation, etc Symptoms. — Sudden am d severe pain low m the abdomen . near the nght tlngh, w ilh sickness, faintness, Tcvcnslincss, etc Treatment — ^External heat will help to relieve the pam. No aperients or cnemata should be administered, and only water should be given by the mouth until medical advice is obtained. An operation is usually necessary, and neglect may have very serious consequences Appetite, disorders of. — Loss of ‘appetite. — ^This mav be an evidence of stomach disease or of general constitutional disturb- ance. A nervous vancty some- times anses in hysterical subjects It is most resistant to treatment and the patient should be taken , to a nerve chnic increased Appetite.— Thisraay be found m chrome gastritis^ dilated stomach and pregnancy .. A false appetite (satisfaction after the first few mouthfuls) occurs when the stomach* is' m an iiri table state A ravenous appetite is seen in diabetes, in- testmal worms. Graves’ disease and some mental diseases Per- verted appetite may occur in pregnancy, hysteria and bloodless states in girls There is a desire to eat odd and strange things. Treatment. — Disordered' ap- ' petite IS only a symptom and treatment lies in discovermg its 320 HOME DOCTORING cause, which must then be remedied ♦ Asphyxia.— See supfocation. Backache. — ^Tlus may be an early symptom of any infectious ' fever, or due to kidney disease, certain liver troubles, rheumat- ism or neuralgia Other frequent causes of backache are self- poisomng from constipation, from a septic appendix, or from decayed teeth and, in women, disorders of the reproductive organs^ Treatment — ^In cases of fre- quent backache, which may be caused by aadity, adopt a vegetanan diet and dnnk large quantities ofwaterbetweenmeals, , avoiding cqffee, strong tea, and alcohol Massage is benehcial, and undue musoilar fatigue should be avoided If the trouble continues, a visit to the dentist is mdicated and, if that does not cure the pam, a doctor should be ' consulted Bandages. — ^Bandages are of ' two kinds I. Roller bandage for which any long straight strip of dean white material will serve J2 Tnangular bandages, made by folding a large square of material diagonally m half and cutting along the fold The square should be about 40 mches along each side. Triangular bandages have a special use as shngs but can also be used for most of the same purposes as a roller bandage — that is, to cover wounds and to , keep dressings m place , To apply a roller bandage — Fiist make the bandage mto a firm, smopth roll Then fix it by applying the’ outside of the bandage obhqucly to the inside of the hmb and taking two circular turns covenng the end. Always bandage from below upwards and from within out- wards over the front of the arm, leg or finger Each turn of the bandage should overlap twor thirds of the turn covered, and the edges of the turns should be parallel and should not pocket. To tie the knot. — ^In order to keep a bandage firmly in position it IS often necessary to tie tlie ends m a knot To do this, 'use a reef knot, that is, one m which the same end is kept either upper- most or undermost m both the first and second tying Bed-wetting. — Bed-wettmg , is the failure to control the bladder at night after the age when such control is usually established, namely about the middle, or before the end of the second year of life The condition is rare in adults It frequently happens that children who ^ve been “ dry ” at mght, change their habits when they are cutting their back teeth. This is only a temporary phase, and requires no treatment. The “ clean ” child may start bed-wettmg about the age of five years, and then it is nearly always a symptom of some mental dis- turbance The more children are scolded for the condition the worse it will become Treatment, — Bed - wetting is very difficult to cure Proper attention to the bowels dutmg the day. Tegular rehef of the ASPHYXIA— BLOOD 321 ' / bladder, ■and the protdsxon of a non-imtating. diet arc all-im- , portant factors in its prevention. But many other remedies, 111- » eluding suggestion and hypnosis have been tried. It is important not to focus live child’s attention on to its un- fortunate disability last thing at night. A hard" mattress, plenty of fluid during tlic day but little in the evening, and attention to the general healtli are some of " the best remedies for dcalmg with this condition. Bilious Attack. — ^A bilious attack may be due to a number of causes from unsuitable diet to eyc-slrain, gall-stones or malaria . An effort, tliercforc, should always be made to find out the , cause of biliousness in a person who suffers from frequent attacks ■ Symptoms — Pain, with a feel- ing of distress or oppression in the upper part of the stomach; nausea, sometimes accompanied by vomiting, Jieadachc, a coated tongue and often constipation. Treatment . — The patient should he dovsn and be given alkaline drinks (bicarbonate of soda, I teaspoonful to i pint of water) When the pain is severe an emetic of warm water and f salt may be given, ‘hot applica- tions to the abdomen give relief A. purgative, such as calomel, gr a should be given After the attack has passed, special attention should be paid diet ' All fatty or greasy foods' should be avoided, meat should be taken in strict modera- . > tion, and milk puddmgs, green , Vegetables and fresh frmts should r , be eaten freely Plenty of water should be drunk every day In children. — Frequent, bilious attacks in cluldrcn are likelv to ' be a sign of acidosis,* a condition in which fats cannot be propeily digested. Treatment . — The immediate remedy is to put the child to bed, give it a dose of magnesia or salts and provide a tablespoonful of powdered glucose three times a day Sec that it has plenty of water sweetened, if desired, witli sugar and orange juice. When the child has recovered, lake it to the doctor, who, if acidosis is really present, will prescribe remedies and a suitable diet Bites. — Dog. — ^The bite should be washed with carbolic or other disinfectant, or be painted with tincture oT iodine and a dressing applied If any serious swelling occurs, or if the dog is believed to be unhealthy, medical aid^ must be sought immediately. Insect — Insect bites and bee and wasp slings can be relieved by the application of ammonia or a paste of bicarbonate of soda and sal volatile Mosquito — The bites should be washed with weak lysol or iodine and water before applying , ammoma Bleeding. — See ilemorrhage. B i i sters . — ^yhen , possible leave a blister unbroken, except in the case of the feet, until the tmder- lymg surface has had time to heal If broken, treat, with, boracic powder or ointment Blood, coughing of — Wlien' bright red, fro&y blood is ' > 1 322 J^OME DOCTOEI^'G coughed up in mouthfuls, con- sumptions heart disease, or lacua- tion of the lungs from fractured nbs IS indicated , Treatment — Send for the doctor at once, ' and keep the patient on his side wath the upper part ofthe body raised, maintain the utmost quiet, alloiv no talk- ing keep the windows open; give small pieces of icc to suck, lobsen the collar, and place an ice-bag oh the chest with a thin layer of flannel beneath Give no stimulants, but try to reassure the patient as much as possible Blood Pressure, high. — ^People With high blood pressure should adopta simple and moderate diet, avoiding nch foods, and alcohol except m strict moderation; plenty of water should be drunk between meals, moderate cxcrase taken, and worry must be strictly avoided High blood pressure is most often due to the hardemng ofthe artenes which is apt to occur with advancing years, and the best prevention is healthy livmg dur- ing adult life (Normal blood pressure is about 120 mm of mercury as recorded by a special instrument — ^the sphygmomano- meter ) Boils . — The inflammation caused by a boil — a small, painful swd- hng on -the skin, with redness and suppuration — can be reduced by / hot bone Imt poultices The pus . should be evacuated by surgical means and cate taken not to spread the infection to the'sur- rounding area - Boils occur in “run-down” "conditions, so attention must be paid to the general health as well as to the diet, whidi , should be ' plain and nounsbing and contain fruit and green tcgctablcs Exposure to u 1 tra-\iolet ra";^ is „ bcncflcial, and when ‘ there is a tendency to recurrence a vaccine may be necessary Sec also CUMBOn.. Bones, broken. — Symptoms . — Inabibty to move, severe pain, swelling; in a compound fhiclUrc the bone is sticking through tlie skin , , Treatment. — A. novice must interfere as little as possible. ^ Place the limb m a position as ' near the normal as can be, > protect the paticntXrom exposure and shock and summon skilled assistance immediately. Bronchitis. — Catarrhal inflam; mation of the bronchial tubes, producing a feeling of tightness of the chest and a. dr>', hard cough, IS usually caused bv cold , and damp or by imtating vapours, or is a compbcatioh of some oUier disease. Trealment — The patient should be kept m bed in a room of uniform temperature and put on a diet of milk foods until his ' temperature is normal. Lmseed or mustard poultices, inhalations of Fnar’s balsam (2 teaspoonfuls to I pint of boilmg W'ater) and cough medicines to promote ex- pectoration %vill give considerable relief. The patient should allow him- > self a thorough convalescence or Chronic Bronchitis may develop The condition is specially serious m infancy and old age. in Children. — Thetendencyto ' BLOOD PRi:S broncliitis th childien can be reduced by cutting down suga7_, ' bread-and potatoes in their diet and increasing lltc rations of ‘ rcnlk, eggs, green \cgctablcs and cod-livcr oil MTien the clnid is bathe its cliest- every morn- ing with tepid water. Bruises.— ^ct^e bruises may be ^ relieved bv applying lint soaked "m cold tvater or a mixture of , equal parts methylated spirits and water. If die skin is broken, bathe with \\arm water contain- ing tincture of iodine a teaspoon- fill to 1 pint), and apply lint spread widi boracic ointment Bunions. — See diet, health , AND BEAUTV (iXET, aARE Or). ' Burns, — Slight ' burns arc re- heved by applying boracic or -eucalvptus ointment, or, failing , these, olu'e oil. If more serious, tlie air must be excluded by covenng the part widi tannic acid jelly or ivith a solution w’hidi IS sprayed on to the afiected part In senous cases, and especially With' children, shock must be guarded against, as this may prove fatal where the iiyury would not Carbuncle. — This is an in.- flammaiory moss deep-seated m the skin, requiring surgical treat- ment and hot antiseptic poultices. A wick of sterile gauze inserted mto tlie cavity after treatment Will ensure free drainage. The patient must be kept in bed and ^ the pain can be relieved by a hot Water bottle or sand-bag beneath the pillow. Catarrh.-— In chrome catarrh, ’ 1“ mflammation of the mucous JURE— CHILL > 323 t membrane of the nose, throat,^ and brondiial tubes ivith trouble-" some discharge, make frequent use of a nasal spiay with eucalyptus, benzome, 'menthol, >, or otlicr compounds in paraffin base , Gaiglc night and morning witli glycotlmnohne, listcnne, 01 a mixture of equal pails common salt, borax, and chlorate of potash (i tcaspoonful to i pint of warm watei). Plenty of fresh air and avoidance of dust are necessary, and surgical ticatment may be mdicated Catarrhal inflammations may also occur in the stomach, in-^ tcstincs, bladder, urethra, and womb These require medical advucc. Chickenpox. — The actual rash (raised pink spots) is usually the first indication of tins infecUous fever. ' , Treatment — If the tempera- ture IS raised, keep the patient in bed, and-m any case he must be isolated. Apply calamine lotion or boracic pov/der to .relieve Itching, and above all prevent ‘ scratching of the face. Even if the . child docs not seem ill, a doctor should be called in at the first sign of a rash to, diagnose the * trouble Incubation period is 14 to 16 days. Chilblains.— Sec diet, health ' AND BEAUTY. Chill.— A chill rqay be caused i by Silting in a draught or it may ^ ' "^mark the beginmng of a cold, fever, or some moiesQrious illness * ' ] Symptoms — An attack of shivering, sudden changes from feelmg hot to feeling cold,'^ m HOMi: DOCTOniNG 32d severe cases, involuntary move- ments Treatment — The pa'licnt should take a hot bath and get .into a warm bed A long, hot dnnk with a dose of aspirin should induce sleep Later an apcnent may be taken Choking. — Choking from swallowing of food may usdally be relieved by vigorous tJiumping between the shoulder blades fi" this fads gag the mouth open with a piece of wood and pass ' the fingers down the back of the throat tp hook up the foreign body or to push it onwards towards the stomach In the case of a child, hold it upside down and shake it, if slapping on the back is not efficacious If a large or sharp object has been swallowed, give the patient some soft bulky food such as bread and milk, and summon a doctor If hot liquids or stinging insects have been stvallowcd, causing severe sivclling in the throat, apply hot flannels to the front of the neck and take sips of cold water and of olive oil Colds . — A cold indicates an in- flamed condition of the mucous membrane Iming the respiratory tract, causing hoarseness, running at the nose, sore throat, etc. It vis infectious and will spread - throughout the household unless - every care is taken, ' Treatment — Quinine has a preventive value, and, if taken m time, will often effect a cure A ;hot mustard bath with a hot dnrik of whisky and w'ater, lemon or, black oirrant jmee, etc., and rest in a warm bed will also prove beneficial in the iiutial stages. An aperient should be taken and the bowels kept open during the coarse of a cold ^ In the Head. — ^'riicsc can best be relieved by inhaling menthol in boiling water, or by die usc,^ of a nasal douche. In the Chest. — These should be treated by rest in bed in a warm room, by steam kettles, hot- applications to the front and back of the chest (turpentine stupes, tliemiogenc wool, linseed poul- tices, etc.), and by hot, demulcent dnnks. Colds, however slight, should never be neglected, since many ailments start with what appears to be a common cold Patent cold or cough mixtures should never be given to "children. Chronic sufferers should consult a doctor as vaccine inoculation is sometimes advised, or there may be some cause sucli as enlarged tonsils, or adenoids which require removal. ^ ' Colic. — ^Frequent in infants and sometimes very senous, due to imdigestcd curd in the bowel Treatment — Massage of the abdomen, warm applications, teaspoon doses of dill water, and I tcaspoonful of olive or castor oil. Gallstone colic and ladney colic m adults calls for im- mediate medical attention Ap- ply hot fomentations imtil arrival of doctor Compress, cold, to make and apply. — Wnng two thicknesses , of white lint, or four thicknesses , of white linen, out of cold water, place over the painful part and CHOKING— CRAMP 325 bandage in position. Renew the compress frequently, so as to ensure a continuous cold applica- tion Concussion. — ^After a severe blow or fall, a dazed appearance, loss of memory or speech, or un- „ consciousness may occur. Keep the patient perfectly still and quiet, in bed if possible, and in a dart room. Beyond keeping him warm, do nothing, but procure medical aid as soon as possible. Do not give stimulants Constipation. — ^This condition ewsts when the bowels do not evacuate completely and re- gularly at least once in 24 hours Chronic constipation invanably affects the general healtli and 'may lay tlie foundation of many senous complaints Treatment — ^Lcad a natural, healthy life with plenty of out- door walking cxerase Avoid excess of food, three good, regular meals being the ideal. ' Avoid eating between meals, but -'drink several tumblerfuls of water daily between meals and not during them. Introduce into the daily menu such natural foods as ’ fresh fruit, salads, and green vegetables, wholemeal bread, prunes and figs. Aperients, however mild, should not be taken habitually, and castor oil should not be given in cases uf constipation Good , aperients are cascara, senna, Epsom salts (sulphate of mag- nesia). Medicinal paraffin, merely acting ds a lubneant, is more suitable for prolonged use Convulsions. — Convulsive fits often occur during teething when a baby is overfed or constipated. The muscles become rigidly’ con- li acted and the child may go black in the face and lose con- sdousness for a short time Treatment . — The child should be undressed and put into a warm bath immediately, and the head sponged with cold water. ^Afiien the attack subsides, he should be put to bed with hot water bottles See also fits. Corns. — Sec diet, health and BEAUTY. Cough. — ^A persistent cough should never be neglected, but its cause should be sought and treated It may be an mdication of senous ailments, such as bronchitis, tuberculosis, pneu- monia, etc A cough from “cold on the chest ” may be loosened by hot lemon drinks or ipeca- cuanha. A throat cough will be sootlied by glycerine and honey, but the throat condition itself ,should be seen to ' See THROAT, SORE Patent cough mixtures should never be given to children nor to sufferers from indigestion In children — Treatment — Give ipecacuanha wine mixed with lemon and honey every four hours Cramp. — When sudden rigidity occurs in a limb, with pain and a feeling of numbness, stretch the muscles affected as much as , possible in a contrary direction,* and rub'the part vigorously with the hand or witli a 'rough towel If this fails, apply external heat as well Sufferers from erdmp should be very careful when sea-bathing 326 HOME DOCTORING as a sudden attack is often dangerous to life Since tfic condition is usually of rheumatic ongin, exposure to damp and chill should be avoided In children. — In early child- hood, 'cramp may aflecL the hands and feet Put the affected limb in cold water and rub gently. Attention to the general health should prevent this dis- turbance Croup. — This chest complaint, which is accompanied by high temperature and difficulty of breathmg, develops very sud- denly in young children It is often caused by nchets and dears up when that disease is treated. Symptoms — The child holds the breath and then breatlies in with a typical crovvnng sound. He may then struggle for brcatli and become livid, with dilated pupils 'Treatment — Try anything thatserves tostimulate the breath- ing — a hot sponge to the throat, immersion m a hot bath (i io°F ), a cold sponge to the chest or head, etc , i^tcr which put the child to bed and keep him wanm, with a steam kettle in the room ' Cuts. — A small, clean cut should be washed in cold water to stop the bleeding, and then painted with tincture of lodme A dirty cut must be bathed m warm water and carbolic lotion (i in 40) or other weak dis- infectant, and dressed with dry gauze or Imt and a bandage A cut that has festered should , be dressed, witli wet boracic lint or, in a bad case, be.poulticed In all rases of severe cuts a doctor should be consulted. Dandruff, — See dd&t, nEAi.TH AKDnT.A.irrY (iiAia, aM'x or). Deafness. — Transient demness may be due to wa'^ or catarrh and should receive medical atten- tion; if due to w’a::, the doctor will synngc the cars In cates of persistent dcalhcss even if very slight, a doctor should always be consulted as early treatment may prevent the condition from be- coming permanent. In some cases opcrativ’c mea- sures am necessary, or “ politzeri- sation*^may be performed (the simple operation of inflating the middle ear by blowing air up one nostril wlulc the other is closed). Adenoids or tonsils may" also require attention Permanent deafness may, be alleviated to some extent by 4jlectncal treatment and by the use of ear trumpets. Delirium, in children. — De- lirium IS the condition in which a child, though apparently asleep, carries on a lively conversation, and may throw itself restlessly ^ about m the bed. It is usually accompanied bv fev cr. and occurs at the beginning of sev oral of the infectious illnesses, and also in pneumonia Jn influenza the child may leap from the bed and walk about the room. Delirium may also occur at the end of a very long and dangerous illness, such as typhoid or rheumatic fever, when the child is exliaustcd. Some children get delirious after slight concussion such as can be sustained from falling off a bicycle' or a scooter- The con- dition passes off m a few hours, if the child is kepi quietly in beck CR O U P— D 17, 77 N LB S ' But wiien it occura during a " ’ serious lUucss it is a bad sign^ and the doctor should always be '■j'- informed. ■ " Diarrhoea. — If this condition - can be iiaccd to something the ^ patient lias eaten, gi\e a dose of castor oil to fremove it. Give no hot fluids to drink, hut bland , ' substances such as aiTowioot and ihilk. Plenty of ttatcr should be . taken Pain trill be relieved by hot v.atcf bottles *If diarrhoea icsults from a chill, the patient should go to bed and keep warm Castor oil will - be beneficial, and brandy or -whisky in hot water may be taken to relieve pain or sickness. In ^ children. — ^In babies and ^ young children diarrhoea is ck- /cecdingb dangerous. When / acute It IS due to food conlamina- ' tion (Summer Diarrhea). Cease ' all^ milk foods and give tepid ' boiled water frequently in small ^ses imtil 'thc doctor arrives, pleases, notifiable, — Some , infectious and dangerous diseases „ required by law to be made ^oiiTi to the Medical Officer of , ' Health as soon as their piescnce j IS established. If you or any for ' whom you are responsible are stneken with one of these, diseases, your doctor> tvill tell you what you must do 1 A complete list of the diseases fu regulations concerning metn will be supplied on demand by the Town' Clerk of your dis- ,tnct Some of the more frequent noufiable diseases are Group (membranous), Diphtheria. Dysentery.' ; ' E.W. ' Erj-sipclns , Infectious fevers (Scat let fever. Typhus, etc). Malaria. Scarlatina. Smallpox. Measles, as a rule, and In- fluenra are not on the list of notifiable diseases It IS decreed by law tliat no one suffering from an infectious . disease may boriow books fiom the Public Library. Childien from an infected house must not be sent to school and no room or apartment may be let in such a house, or the house itself disposed of until a certificate lias been ' giten stating that it has been disinfected. Dislocation. — ^Dislocation or displacement of a joint is marked bv severe pain, swelling, and a misshapen appeal ance The pain " m these conditions may be re- lieved by applying a pad of Imt or flannel iviung out of cold ' Water, and resting the limb on a pillow. Do not attempt to restore the joint, but send for a doctor.' In cases of emergency thejomt may be restored by pulling the ' , * limb or part strongly and steadily , ’ into the natural position Dizziness. — Dizziness is usually ' caused bv a poor supply of blood to the bram and may indicate anaimia or heart disease If a tonic and a diet as recommended < for AN/EMiA do not cure it, a j,/ visit must be paid to the doctor. Dizziness which is only , ex- perienced when looking down from' a height is due to the brain ' felling to fuse the images from ’ each eye, so that tlie sense of ’'‘t 328 HOMi: DOCTOKING sccunty is lost. Suitable glasses arc the remedy for tins If dizziness IS accompanied by buzzing in the ears or discharge from the cars, visit a doctor at once Dressings, to change.— ^V'licn a dressing has to be cliangcd on an open v,ound, the job must be done -with “surgical cleanli- ness ” I Thoroughly cleanse your hands before preparing the new dressing, by scrubbing the hands in hot water for two xranutes, using a clean nail-brush and antiseptic soap a. Prepare the new dressing. 3 Prepare a bov/1 of lotion (i tcaspoonful of Lysol to i pint of water) and put into it some small swabs of white cotton- wool 4 Prepare another bowl of lotion for vour hands of thc^samc strength as the first 5 Have icady an enamel tray or plate on which to place tlic soiled dressing rcmo\cd from tlic wound Havnng prepared these things wth scrupulously clean hands, and placed them m readiness by the bed, remove the bandage, and then place your hands jbr a full minute m Lysol solution After ths ^ou must not touch any- thing but the dressing on the patiml, ■v/hich YOU now remove and put ,6n the om bod> slowl\% removing tlic pressure without removing your hands Repeat the move- ment tvsdvc times a minute with- out pause. In severe casts two hours’ v.ork may be necessary ^ Dunng this procedure an as- sistant should rub the low cr limbs vigorously tov.ards the heart to help to restore arrulaiion. and as soon as the patient begins to breathe again he must be kept warm with coverings and hot vsatcr bottles Ear, something In. — Tlie ear should ncv'cr be probed for foreign bodies or the drum may be pcrfoiatcd. If an insect has entered, fill die car walh oliv;c oil and it will float out. Jn the case of hard objects, send -for a doctor but nev cr attempt to - sjrmgc the ear vourself. DRESSINGS— ENEMA 329 - t Earache,— -Tliis may generally be relieved by external heat, or a . few drops of warm gl> ceiine may be diopped into the ebr passage, ‘W'hich IS tlien closed %vith cotton wool If the pain is severe, use a few drops ofa nnxturcof glycerine of carbolic and pure glyccnne (1 in 7). I propel ly mixed by the chemist Pcisistent earache or earache accompanied by a dischatgc or tenderness behind the car should have immediate medical atten- tion Eczema. — Properly speaking, this term cox as a wide range bf skm diseases, as most of them cxhibitsomccharactcristic feature of eczema at times It is spoken of as acute and chronic, dry and moist, infective and non-mfcctix^c , Moist Eczema. — ^For this, use / calamine, boracic or zinc oxide powder, and protect from the almosplicrc , , Dry Eczema — Tlus is a scaly skin eruption xvilh irritation Use ' greasy applications such as bone omtinaii, cold cream, or lano- line Do’ not use soap Attention should be paid to the diet and general health, and if the condi- tion IS at all serious a doctor , should be consulted as drug -treatment may be necessary Emetics. — ^Emetics arc sub- stances which cause vomiting, _thus ensuring that some, at any Tate, of any poisonous matter is removed rapidly before it has time to ' be absorbed ^lo the system Thp two most generally j callable and the safest to give are mustard and salt. ' A mustard eniettc is made by mixing a lablespoonful of dry mustaid with a tumblaful of warm water, A salt emetic is made by adding ^ one or two tablcspoonfuls of salt to a tumblerful .of waim water. The action of both these emetics may be helped by passing Uie finger to the back of the patient’s thioat Ipecacuanha wine may also be used as an emetic (two to four tablcspoonfuls) if it is available. When not to give. — ^Do not give an emetic to any one who has taken a corrosive pbison such as caibolic acid (as found in lysol, jcyes fluid, etc.), sulphunc acid (as found m the fluid used for electiic batteries), ammoma, or zme sulphate (as found in some eye lotions) Enema. — ^An enema is an in- jection into the bowel and is sometimes ordered by the doctor ' It is given by a syringe or by a glass Tunnel to which is attached a yard of rubber tubing with a rubber catheter or nozzle at the other end To administer. — 1. Collect the fluid to be injected, the syiingc, vaseline and a towel, and put them on a tray at youi light hand 9 Put a hot water bottle at the patient’s feet. 3 Place the warmed bed-pan - near at hand 4 Turn the patient gently on ' to his left side with ihe^ Icnces drawm up 5 Place a piece of mackintosh covered by a towel under his buttocks, which should be brought to the edge of the bed 6. Fill the syringe, put vasehne"' 330 HOME r!0CT01^I%'C on the nozzle and aclminisi^ r the injection vcr>' slov.Iy and very gently It should tahe ot^ least ii\c minutes to inject a pint oh liquid Be caitlul to heep the end of the swinge v.eJl m the fluid all the tune to pre\cnt air being draivn into the bosvcl as tins mil cause great pain ^^hcn the injection lias been gi\cn, turn the patient gently on to his bach, put the bed-pan in position and rearrange the bed- clothes Eye, black . — A severe IjIoa on thO e>Cj causing discolouration, should first be bathed in cold water After a few hours, bathing with hot water ill help to reduce the discolouration and sivelhng If the surroundingficsh is bruised apply vaseline A severely blackened eye may require medical attention. Something in — Grit, dust, or an insect may be removed v-Hh a dean handkerchief If it is under ‘ the upper hd, lift the lid and pull it down over the lovscr one. If this does not dislodge it, place a match or a knitting needle on the upper lid and roll the hd bade until the object can be seen J \ A ^Imter which has pene- trated the eye, or any harmful substance such as acid must hav c immediate medical attention, but relief may be obtained by bath- ing with warm w'ater and putting a drop of ohve or castor oil in the comer In the ease of quick lime, vmegar should be dropped m before the oil to neutralise the lime An injured eye must be touched as little as possible, and in the < f of rl'/.dren if may be nfrt“"^ary to prolcri it with a bandage. Fainting. — An attad: r/ fasniing can usually be pre* f nttcl by ' miffing smelling salts and silting V ith the head between ihc knees for a few moments Thirty dropn of *al volatile in v..ucr is a eaub and cficclivc rcstor.iuvc. If loss of con'aoumc.>^* ariually occurs, carry ilic, patient where he may have fresh ai’’ and quiet; lav him dovn v*iih the head Jov cr than the feet. attacks are frequent the sufTcren should certainly consult a donor. Feet, sore. — See nitr, nsAUTH AJID BEAUTV (tTXT, CAKZ OT). Feverishness, — An attack of fc* crishness, charactcri«''’d b> rise of tanpcraturc. flushed face, fits of shivering, and perhaps head; aclic, may be due to a chiH, to an “infccuous fever,’’ or to some septic or poisoned condition of the body. It vvdl paas off when the cause is treated, hut should never be neglected Tlic patient should go to bed and keep warm, v«th hot bottles if the feet are cold, and should take mo solid fo^ Normal temperature is 98-4' F. Sec also TEMPERATURE, HIGH Fits. — ^Sufrerers from epilepsy must be under, medical super- vision. The only treatment for a fit is to see that the patient does not injure himself or bite his tongue A custuon should be placed under his bead, and a rolled-up handkerchief or shp of wood between his teeth When the attack is over he must be kept warm, and quiet. 331 , EYI^ BLACK— FO Do not attempt to gi\ estimnlants ' -See also m’Opu:x\', coxvaiLsiONS, irVfeTDRICS Footi Flat. — The causes of this condition, m'uhidi the arch of tlie foot has fallen and the whole of the sole touches the ground in ' walking, are ill-fit ting shoes, obesity, acute illness, pregnancy, and ' accidental iniury, as ‘ in jumping fi'om a height. In "rigid’* flat fool no cuie is possible^ and there is usually no discomfort. “Flexible” flat foot can be cured by skilled manipu- lation,' exercises, and coricct shoes Exercises — A tendency to flat fool 'can 'be coriccled by the following daily exciciscs — (1. Walking barefoot on tiptoe is very beneficial to the arch of the^ foot It can be practised whilst dressing, 'or at any lime durmg tlie day 3 Standing ivith tlic feet , paiallcl, turn them outwards until the Weight Is on the outside edges, then contract the toes and . take six steps forward and six backward. 3 From a crouching position ''wth the feet parallel, rise slowly on tlic toes, counting five Hold , ' position for five seconds, ’ then descend slowly, counting ■' five ' j! , 4j Either sitting or standing, , try to ,lift from the floor, by means of ilie toes, a large marble or a golf ball Repeat six times With each foot * 5 Takmg one foot at a time, . curl the toes mward and try to , raise the internal arch Repeat , SIX times each See also diet, > -> MENTATIONS ^ ■■ ■ ■■ HE VLTH'AND BEAUTY (lEET, CARE ^ or). * Flatulence. — ^Thc treatment of flatulence, or wind, which is a ' symptom of indigestion, should be mamly preventive — avoidance r of habits of eating and foods knowm to cause the condition. Meals should be regular, tlirce a day. Nothing should be drunk with food, but plenty of water between meals Bicarbonate of soda in water, essence of peppermint, soda- mint tablets, all serve to relieve an attack, and charcoal biscuits ' eaten at the end of a meal arc beneficial A cigarette after ' meals proves helpful m some cases Fomentations, hot.~Tomake a hot fomentation you require ' the following materials. — 1 Boracic lint of two or three tluckncsscs 2. Muslin, jaconet or gauze slightly larger than tlic folded Imt 3. Wliite cotton-wool slightly larger than the gauze ' 4- A bandage 5. A stiong towel, preferably , of toiler Imcn. 6 An enamel bowl or basin. 7 Boiling water ‘ / To prepare. — i Place the folded lint m the middle of the towel, roll it up and place ,m enamel bowl' or basin with the ends lying over the edge 2 Pour boiling water into the basin over the middle of the towel, until the part containing tlie Imt is completely covered 3 Pick up the dry ends of the towel and wrmg tightly. ) 33 ^ HOME DOCTORING To apply — Quickly unfold the towel, apply the hot lint to the affected part, cover with the jaconet, then Avith the wool, and bandage securely A fomentation must be applied hot or it will be useless, therefore the bowl containing it should be taken to the patient’s bedside, and the old fomentation removed before the fresh one is wrung out On the other hand, care must be exercised to avoid scalding the patient, so that the towel must be wrung out very tight, for the dner it is the less the nsk of a scald Food Poisoning. — Poisoning - may occur through eating foods wlucK have been contaminated by bactena, that is, have begun to go bad It may also be caused , by eating matter unsuitable for human consumption, as, for m- slance, certam fungi similar to_, mushrooms Agam, some people may be poisoned by foods which others can eat with impunity The chief articles of food which have been known to produce poisoning -are given below with an account of their symptoms' and thc^ appropriate , treatment in each case T Meat and Sausages — ^Colicky pam in the abdomen, Vomitmg, diarrhoea and^ collapse may follow the taking of decomposing or infected articles of this kind Treatment — ^An emetic should be given, followed by a purgative -fcastor oil or calomd), while hot fomentations to the abdomen relieve the pain No food should be given for about twenty-four hours, after whieli milk may be taken in small quantities, return- i mg gradually to a normal diet Milk, Icercream, Cheese, etc. The symptoms arc those "of severe digestive disturbance. Give a purgative, and no food for-*' twelve to twenty-four hours. Mushrooms. — Mushrooms which are nof in good condition, or poisonous fungi served in mis- trike for mushrooms may cause pain m the abdomen, vomitmg > and diarrhoea, followed by faint- - ness and collapse ^ \ Treatment — Give an emetic, , ! followed by castor oil, a* weak solution of permanganate of , potash, sal volatile and brandy. ^ Shellfish — In addition to ah- T j dominal symptoms, poisoning by. shellfish IS often accompanied by nettle-rash Treatmeht — Give castor oil or calomel, followed by a dose of , Epsom sails in the moniing , Glands, swollen — Lymph glands are situated all over the body and may on _ occasion hecome swollen In particular, the glands in the throat and in the arm-pit are hable to^kwell from various causes > Treatment — ^Put the patient' to bed and apply warmth to the^ swclhng. Do not attempt to" ‘ ' massage the gland, but send at once for the doctor i Growing Pams. — Growing pains in children arc much more senouslv regarded nowadays than formerly, because |;hcy are always an indication ofihcumatic trouble. Treatment — ^Assoon as a chil'd complains of growing pains, put It to bed Then call the doctor rOOT) POISONING— IIEADAICIIE 33 "? ^vho wll ascertain the cause of tlie trouble and prescribe suitable treaunent. .Gumboil. — gumboil is an abscess vdnch forms at the roots of the tooth-sockets, and a cure may rest on tJie extraction of the tooth Temporary relief may be obtained by constantly ashing out ilie mouth with hot water , containing lodmc (half a tea- spoonful to a pint of water). But a dentist should be consulted at the cailiest opportunity. Gums> bleeding. — Sec dict, l^LTH Atm BEAUTY (TEETH, ‘CA31E of). Haemorrhage. — I n t e r n a I Bleeding. — Tins is always a senous condition, arising most often from disease of some in- ternal organ, oi as the lesult of injury Medical aid should be obtained at once. Ihc patient should be kept lying down near an open window with all tight clothing loosened No siimulanis should be given until the bleeding is checked, but if he can swallow, he may be given ice lo suck The body ‘ must be kept warm as for collapse See shock ' External Bleeding — This can * usually be checked by firm bandaging or by pressure on the artery on the side of tlie wound near the heart Never give stimulants until hajmorrhage - has ceased , In hicmorrhage from the socket of an extracted tooth, niake the patient rinse out the mouth with very hot water, if the bleeding does not cease, add to the tumblerful of hot water a teaspoonful of powdered alum. Tlie socket can be plugged with clean cotton-wool, leaving a surplus of wool outside the plugged part, and the mouth should tlien be closed by means of a bandage under the clim and tied on top of the head Hay Fever. — ^Tins is a con- dition of running eyes and nose, ^ with continuous sneezing, which those sensitised persons get in the spring and early summer fiom . inhaling the pollen and scents of vanous grasses Depression and , lassitude oUen accompany 'the condition Treatment — Avoid the excit- ing cause if possible A' long sea tnp may provide a pcimanent cure Some people grow out of the trouble In certain cases a short coui-se of injections in the early montlis ' of die year rcndci sufferere immune from attacks duimg the following summer. In children. — ^Hay fever is raic in children under 'seven years of age Town life and a' light vegetarian diet will help to avoid the tiouble should a child' piovc liable to it Headache. — ^This may arise from vanous causes — cye-strain, nervous conditions, biliousness, or other disorders of tlie diges- tion Aspirm tablets, tw'O if necessary, will generally relieve a headache (though some people are unable to tolerate them), and a rest in bed in a darkened loom IS also helpful Sometimes a cup of tea will be enough lo relieve a headache caused by fatigue, and bathing the forehead and HOME -DOCTORING I*? .4 cjthds wUh eau-dc-Ck)logne is vciy rcficshing ’ ^ SjIious Headache (Migraine); 'Ih.s IS rc]ic\cd by resUng in btd and sipping water with ^ tcaspoonful oF bicarbonate of soda If attacks are frequent a doctor should be consulted for indmdual treatment It should aico be remembered that a head- a'^he IS often the first symptom of some definite disease. In Children — ^Headaches in chfldrcn should alwsj's be care- fully attended to, with the object of ascertaining their cause Trealmcnl — ^To relieve the pain gi% c 5 grains of aspinn or, for a bilious headache, 5 grams of phcnajcctin and 2 grams of edieme Attention to a child’s diet twU often prevent headaches, Spe- cial!) if the child IS of the type which cannot easily digest fats See also miuiiai.gia Heartburn.— This is a bummg sensation referred to the region of.tlie heart and in the throat, caused by too much acidity in tlic rtomach, a similar condition to *hat known as’acidit>' Trealmnf — J tcaspoonful of biCarbonatd of soda in water will gHc’mmcdiatcrcUd, and essence of pcpj'^rrnmt is also good 'j iie cause of heartburn is often too much sugar and unsuitable niricli food 'such as new bread) Soon- pcoplf find tliat frcsli fruit or rsrutt ' tea sets up this con- d.iicn; the d'ct should therefore be stud trd with a v,ew to Uic el.miii/'uon of Un'^uitable foods. Herpes,— See siij\r,rj:_s Hiccough. — ^Involuntary spas- mpdic contractions of die dia- pl^gm muscle are known as hiccoughs They are ■■common ^ ’ in children, and very often the result of eating or dnnking too qiuckly Treatment — ^In adults, drink- ing a glass of water usually ends the condition. Peppermint is, also helpful fdr hiccoughs whicli , occur immediately after a meal In Children. — Give a pinch of bicarbonate of soda in water, or ^ I tcaspoonful of milk of mag- nesia in wat^, sipped slowly. In the case of a baby, give 1 tea- spoonful of dill-water and hold* him firmly up against the shoulder while patting him on the back Hoarseness. — Ho^cncss or loss of voice may be caused by exposure to cold air, straming tlie voice or by the excessive use of tobacco and alcohol It may also be due to a cold. Treatment — Avoid irritants , and rest the ❖oice as much as possible. Paint the throat with silver mtrate or wuth Mandl’s^ paint , If the hoarseness is obstinate, stay in bed, take warm dnnks and inhale steam from hot water mixed w'lth a tcaspoon- ful of Friar’s balsam. Gargling with salt and water cverj' morn- ing will help to prevent this trouble, and a knowledge of the techmque of voice production Will greatly benefit those who have to use their voices to any * unusual c\tcnt. ■■ Hysterics.— Persons of a bigWy ner.ous temperament ate some- time; subject to fits of hysterical H n A R T B U K N— I M P E T I G O ' 335 . weeping, rage or laughter, or the fitipay slmiulate fainting, tliough tlic hxce docs not usually become pale not the pulse feeble ^ Treatment —The patient should rccen c as little encourage- ment as possible, and mayusually be left to lecovcr by hcrsclQ tliough sometimes a sharp repn- mand may be sufiicient to restore balance, or esen a dash of cold v^ter in the, face Illness in Children, signs of. The followmg symptoms indi- cate that something is wong Avith a child’s health. The signs are given in the order in whicli they usually appear. , 1. The child is fretful. ‘2 Food is refused or vomited 3. ’ Tire cluld sleeps very ' heavily and is roused vvitlr difficulty. , 4 The child complams of pains in the head, chest, ab- -f doxnenj-or limbs ‘ ^ When tlie child is definitely ^ ill, tliesc syniptoms wall also appear — > I Rise in temperature. 2. The eyes are unnaturally bright. ' 3 Cheeks arc flushed. 4 The breath has a sweetish , smell , Impetigo. — ^Impetigo is an acute infectious inflammation' of the , skm in which there is the forma- . tion of flat sores which become r ” oi', pustular It is met * With in all ages and in all social . grades, but' it is. commonest children who live m ill-favoured surroundings and especially among those who are , not often bathed carefully. ’ Tovv^els used by anyone suffer- ing from impetigo ate infected and will spread tire disease to olhcre who use them, and chil- dren are also infected by contact in tlic rough-and-tumble of play. For llus reason children suffermg from impetigo are excluded from school until they have had treat- ment Treatment — Tins is first pie- ventaUve. A child who is washed all over cv'cry day, whose hair and body arc ficc from lice, who has clean hands and short nails, and who has no scratches or cause for scratching on its skin, is unlikely to develop impetigb even when living among those who have it. Where a child has developed impetigo, first 'attend to the general clcanliricss and then tackle the sore place Gently soak off the top crust with warm water, or warm ohvc oil Under- neath is a raw base wliich can be left exposed for a minute or two to dry. Then cover the raw spot with a thin layer of dilute white precipitate ointment and allow that to soak in Remove the fresh crust as it forms and repeat with die ointment The spot should be w'cll 'in two or three days Another good ticatment is to remove the crust and then cover with a piece of elastoplast strap- ping, and keep the place covered until It heals Tlus has the advantage of preventing fresh in- fection from escape of “ matter and IS clean for bedtime and' scho6l Exposures to ultra violet rays are most efficacious in treat- ing this disease, but fhey'must be given under medical supervision HOM! POCTOKJ'vG 23^. Indigestion.—Thc treat mf*nt ibr indigcition is mainly pre- ventive — avoidance of foods wTiich usually cause the con- dition, such as strong tea, fresh ■\vlnte bread, sweet cakes, heavy puddings, some root vegetables (e g lumips). twice-cookcd meat, and rich dishes cooked with fat A simple, wholesome diet should be adopted with meat once a day at the most, and plenty of fresh, natural foods Three meals arc sufficient, and there should be. no eating be- tween meals, though plenty of \vatcr should be drunk All food should be eaten slov.ly and not “bolted ” One or two tumbler- ' fills of liot water before breakfast and at bediimc will be beneficial. To relieve an attack a pinch of bicarbonate of soda m water or a dose of bismuth may be useful in some eases It IS essential that constipation should be relieved, if necessary with daily doses of medicinal paraffin, and regular excicisc m the open air will help to restore tlic general health If the condition persists, a doctor should be consulted m case there is some underlying cause Influenza. — ^Influenza is an in- fectious disease, usually occurring m epidemics in wanter-timc, which IS marked by headache, , paip m the back and hmbs, high temperature, running of the eyes and nose, sickness, and a general _ feeling oflassitudc and discomfort The best way to avoid it is to keep in the fresh air and aw'ay from over-heated and over- crowded rooms. Extra rations of' rntlk, butter, eggs, fruit and whol(mc.iI bread help to build up resistant c to this disease. Treatment —In all rases, to avoid risk of complications, rest in bed in a warm room is essential until the temperature is nonnal (o’' 4* !"•)' Aspirin will iclicce pain and reduce tempera- ture, aiid a light diet s^iould lie adopted An f'pcricnt should aiw be taken. Do not be in a hurry^ to get up after influenza and allow your- self as long a convalescence as possible Oilierwisc romplica- tions such as heart or lung trouble may follow. Insomnia.— vScc surputssNEss Itching. — In many eases severe itching of llic y pure accident. There arc three mam species Body Lice — These infest the undeicldihoj and aie removed by disinfccimg the garments W'ltli steam Crab Lice — Crab lice occut on the haiiy pails of tJic body, and are got nd of by the applica- tion of rniihepiic lotions and ■ ointments Head Lice — ^These parasites' infest the hair on the head They lay their eggs (mts) on the haii near the loots and multiply quickly ' Treatment — Soak the hair "With crude paraffin or oil of sassafras foi three nights, then remove the mts by fine combing and repeat the treatment, if necessary, until all traces of the nits have disappeared. Note — If paraffin is used, re- member it. IS inflammable, so keep well away from fire or any naked hght Measles.— This serious mfec- tious fever is most common in childhood and one attack usually confers immunity Symptonis, — N feverish cold with running eyes and nose and a general feeling of lassitude The blotchy rash docs not appear until the fiftli day. As the first stage is very in- fectious, the child should be put to bed immediately measles is suspected and kept aw-ay from otiicr chddrcn. A doctor must be consulted as serious compli- cations and after-effects some- times anse from quite a mild attack Incubation period is ro-i.j. days German Measles. — ^The fiist symptoms of this infectious fever arc similai to those of a cold,- but a doctor should be summoned as soon as something' more seiious is suspected Thcie is gencially swelling of the glands behind the cars. Tlie rash appeal's on the second day The isolation period is about ten days, and incubation 12-21 days Medicines, how to give — When administering medicines It IS essential to have properly graduated medicine measures • a Iwo-ouncc -mpfoms show that the medicine is needed. Sleeping Draughts.— Never give-a sleeping draught until the patient is thoroughly prepared for sleep' Do not wake a patient to make him take this m^icine, but once he has taken it see that ' he is not in any way disturbed Three Times a Day. — Medi- ants ordered to be taken three times a day should be given at stated hours The most usual -arc 10 am, 2pm, 6 pm, or I I a tn , 3 p m. and 7 p m. For Children. — ^Never tell a" child medicmc doesn’t taste ' nasty when you know 1 1 does It is far wiser to say, “It isn’t nice but I can take it and I’m sure 'you can too,” and then taste a little yourself It ls quite per-/, missiblc to give a child a sw cct or some sugar after medicmc unless the doctor has expressly forbid- ' den it for some special reason Mouth, inflamed. — An inflam- mation of the mucous membrane - of the mouth may 'be due to . microbic infection or to irritants such as tobacco, raw spirits or overspiced food, " In Children it is commonly associated with teething Treatment -^Avoid the irntant agent and use a simple , mouthwash, such as hydrogen peroxide, diluted wath watcr^ Needle, to remove from skin. , If the end of the needle can actually be seen protruding from the skm, an attempt to remove it by means of a pair of tweezers or forceps may be made. If it is no longer visible do not make any ' attempt to probe for it; try to ascertain from the patient in which direction it entered, for the doctor’s information. Nettlerash -(Urticana) — ^mp- toms. — A diffuse redness of the skin accompanied by wheals, raised and pale in colour, causing great irritation and itching. The 'rash IS produced by some article of diet, such as/ shellfish, which’ does not suit the individual, and will disappear with the cause. An apenent should be given^and a cooling lotion or dusting powder will allay the irritation - MOUTH, INTLAMED— PILES 339 Neyraigia . — Symptoms — Acute pam arising suddenly, ' oficn spasmodic in diameter but witli no apparent cause, most frequently occuiiing in die face and head Treatment — Neuralgia will often yield to aspinn tablets, two at a tune if they suit tlic indi- \adual, and to the application of Owlcmal heat. Facial neuralgia - is' sometimes due to decayed teeth or to defective eyesight and suffeiers should havctlicscmattcrs -attended to A run-down con- dition IS often the cause, when exposure to sudden cold will bring on an attack Nightmares. — In ch^ildrcn especially, mghtmares and lught terrors are often due to an in- digcstible meal taken too late Other causes may be fatigue, a decayed tooth, constipation, or even the reading of an exciting storj' just before going to bed ' Treatmenl , — The child should be reassured, made comfortable ' in bed, and given a warm drink A mghthght may be left m the room, A small quantity of barley sugar just before going to bed ttay prevent 'this trouble. , Nose-bleeding.— Slight blccd- 1 mg from the nose m' young per- v” cause alarm If the flow of blood persists, place . ' patient be ncce^^tarv' to use artificial raspiration If the patient js brcalhin!» Ucp him \s-ann ami quiet Obtain mKiical aid a.s soon as possible Sickness. — See n a-sjcwi ss and VOMITING. Skin Disease, in Children — Tlicic are vaiions Iindi of skm distarc to \%hich rhdditii are subject- Shm troubh is difficult to cujc, .and a doctor should ahsa\s he consulted, 'llic sores should be cleansed v,iih olKc oil and not Mashed mIiu ordinary soap, and tlic child i.uist he prevented from scraidimiy. Soreness. — The tender *5kui of a baby is liable to become sore fiom the napkin unlc^ \cr> soft mudin is used Sore placet should be smeared vvjth vvhitc vaseline or olive oil and not vvaslicd. Some babies gel rashes and spots from too much acid in the blood caused by e.\ccss of sugar in the diet Treat as for soreness and remedy tlie cause See also TVJPCTIGO Sleeplessness. — hot batli, or even a hot fool bath, will often induce sleep, and the b^d should be warm and comfortable and the room airy. Cold feet arc a frequent cause of sleeplessness, so a hoi bottle should be used. Stimulating drinks such as tea or coffee should, 6f course, be avoided, but hot milk, sipped after Tctinng, has a sedative cfTcct . Drugs should never be taken except under the doctor^s orders Siccp-wriking.—ln Any giov. n-up per on Iki ’'Utsant from '•Jerp-waU .ng eh ni^d c''d VfUh- out awake nmi? or should i>e 'iwakcucel. in Children — A chihi ran aUvavs he k^'p! in i'cd bv a belt fastened to the httl of the ' During the d.“«/-tmie v'oid u.'duc strain or Dt'gjc ant! do not hy stre .1 on v.h. t ocrurri^I tilin' * hi d/ be grotvn out of, is tt if it per;»'':Ls, ronvalt a psveh do* gist, Snoexing. — Snceiung iv a sud- den spasmod’e muvcuk’r c*tn- iraction vdiicli dear’, the ro^c- It uvtiall'/ remits from some l‘>r5l .stimulus sudi as a foreign body, fly oi mtcloc, or a strong un- pkas int odour. Snnu.tur'cs it indicates the onrit of a common cold, or of nasal catnrrli ,\n attack nu> be starti d by staring at the sun or at a bricht Hrht. TnaUnenl. — Repeated ing requires regaining ol mus cular control. A to’d sponge slapped on the face, or pressing the hands firmly against tl c eve* may help in this Shoald the attacks be related to light in any va>, suitable glasses mav' p’"c- vent them See also hay n:\TR< Splinters.'— Small spHntci's of wood, etc near the surface of the slan can be extracted by the aid of a sterilised needle (to sterilise, hold in .i gas flame). If the splinter is dci'p. an apphcation of wet hnt or a hot SICKNESS-Tr MPERA'TUliE, III GH 345 fomentation 'will draw it hcaier to the surface. If ihcic is danger of dirt in tlie wound, dress with boracic ointment or lint - A glass splinter, broken needle, or a fish hook is best treated by , a doctor, and a splinter in the eye requires immediate medical attention Sprains.— ^plains arc injuiics ol the ligaments, etc., around a joint, such as the ankle When small blood vessels arc tom, there is much bruising and swelling Treatment — R esl and hot compresses siiould be the first treatment A bad sprain should always be attended to by a doctor, as spcaal bandaging and sometimes a splint are necessary. On no account must the in- jured foot be used, it should be kept up on a chau or in bed. A sprained WTist can be put up in a slmg Stings. — Sec sixes, insect, and CHOKING Stomach, pain in. — Sec pain. Strains.-^lrams arc caused by , over-exertion and are relieved by, rest and hot apphcatibns. Ruptured muscles can also be treated m this w'ay, and the affected limb rested on a pillow. Stroke. — Sec apoplexy 'Stye. — A stye is a small abscess on one of tlic hair follicles of the eyelid Treatment — When soreness is fet felt, pull out an eyelash at the point of greatest tenderness If the stye forms m spite of thi;^ preventive measure, bathe with hot boracic lotion' (made by dissolving one teaspoonful of boracic powder m i pint of I ' boiling water) and apply yellow mcicur)' ointment .Suffocation. — ^Thc tieatment for suffocation is the same as foi drowning — artificial respiration and the application of warmth • If gas-poisoning has taken place, the victim must, of couise, be removed to llic open air A doctor should always be sent foi If scalding liquids or corrosive poisons are swallow'cd, the patient must be kept sitting before a fiie, and an icc-bag or hot fomenta- tions should be applied to the throat. Sunstroke. — Sick- ness, faintness, headache and dizrincss. Treatment — ^Remove at once to shade-and quiet, loosen clotli- ing and sponge face and liead will cold water, giving cold water to drink if the patient is conscious, and sal volatile On no account give any, alcohol The head must be kept up, unlike treatment for famlmg, as it IS neccssaiy to draw the blood away from Uic brain Swallowed Articles. — When a small blunt object, such as a bone or plum-stone, is swallowed, there is no cause for anxiety or for any treatment other than a dose of castor oil If a pin or other sharp object (fish bone, etc ) is swallowed, give a sandwich made of thm bread ' containing a layer of cotton-wool or newspaper (which wrap themselves round the pm), and follow with a bo\^l of bread- and-milk or thick gruel; seek mMical advice. Temperature, high. — In cases f I of prolonged high, temperature (over io 2“,F), such as often occurs in infectious fevers, etc, the patient soon becomes ex- hausted and means must be taken to reduce the temperature (by not more than two degrees: a greater reduction may lead to collapse) Cold sponging is the method usually -adopted Pul a mackin- tosh sheet covered with a blanket under the patient, remove gown ■ and cover him with another blanket; place a hot bottle at " his feet Use a bath towel, two sponges or flannels, and a basin of cold water as drawn from the quicksilver goes down to 95®, and ihqi put the 'bulb under the patient’s arm or tongue After use, dip the tlictmomelcr into cold water (not hot, as there is the nsk ohireaking it), and wipe witli a clean cloth , or better still, keep It standmg in a small ’glass or jar m a weak roluuon of Lysol, with the bulb resting on a piece of cotton-, wool placed at tbc bottom ^of the jar. . Always take the temperature > in the same part of tlic body, not at one time in the mouth and at anotlicr under the arm. Normal temperature is g8 4“ F. In Children. — ^In children If tap ^ , Lift one limb at a time from imdcr the blanlcct, place it on tbc bath towel and sponge gently for one minute before replacing it without drying under the blanket Sponge the chest and back in the same way, using the Sponges alternately to preserve' an even temperature, lakmg , fifteen to twenty minutes over the whole operation tlcmovc the ' mackintosh sheet and damp blankets and put on a warm gown and hot-water bottle Patients with high tempera- , turk should be kept in the utmost . quietude, spared the slightest exertion, and’ on no account allowed to leave their beds The room should be warm and free from draughts, but not stufiy. Only fluid food must be given," and as much pure water as the patient cares to drink. See also r£;,%'EIUSIINESS To Take ,the Temperature. — Shake the thermometer until die tmder five years of age the. temperature is best taken under , the armpit, in the groin, or in the rectum (tlic last for* quite young babies). Older childien can be safely trusted to keep the thermometer under their longue. In ease of anv likelihood of in- fection the thermometer must be soaked at once in a disinfectant solution such as Condy's fluid. The normal temperature is 98 4 ° F Throat, sore . — A slight sore throat, from a chill. Strain, dirt, « etc , will be relieved by suckmg ' diloratc of potash pellets A gargle of borax and water or salt and water is also soothing, especially for hoarseness If there is any sivelling, ^ot ' flannels should be applied, and . ’ ^ the condition is at all severe it IS best to go to bed. ' Toe-nails, Ingrowing. — See diet, health and beauty (toe-nails, care or). Tongue, coated, — A coated or furred longue may often indicate tlie' condition of the stomach. Alcoholic excess and an acute d\ spepsia will gn c a pale, flabby tongue, indicating tlie need for a restricted diet, sucli as soup or miik, and magnesia or pepper- mint A thin white fur may indicate h}pieracidity, especially if iheic arc symptoms of hcart- buiTi. and indicates the need for alkalies, which arc most easily obtained in the form of milk and apples ^ In Children. — ^In childien lliere may be v/hitc patches on the tongue w'hich can be rubbcci off. These arc “'llniish,” and arc usually accompanied by 'diarrhoea They can be treated , with glycciine and borax, and ‘usuall) disappear rapidly. Often , they indicate that the cluld’s diet is inadequate, and tins should ihcrcToie be improved and vaned. Tonsillitis (Quinsy) — ^This is cljaractcn«t.d by inflammation of the throat and suppuration of the tonsils. It is usually accom- panied by a rise m temperature and a general feeling of unease. ^ * Treatment ' — It is best to stay in bed until the inflammation subsides ' Gargle with hot anti- septic fluids and apply hot , fomentations to the outside of the thioat , Tonsils, — ^The tonsils are two , bean-shaped masses "of tissue situated^ between the soft palate and the longue at the back of the , mouth. Their function is to protect the lungs from infection by germs, but they may' them- selves cause trouble by becoming learned, either temporarily or permanently Permanently in- flamed tonsils arc a constant somcc of poison' which must in time undcimmc the whole con- stitution > Treatment. — Much can be done to keep the tonsils healthy by regular caie of the teeth, daily gargling and attention to diet and exercise Permanently inflamed tonsils will probably need to be removed, an4 the only course is to consult a doctor. For' temporary trouble, see ton- sillitis In Children. — Inflamed tonsils in children are more frequent than in adults They arc usually f associated with adenoids and the cure for Uic one trouble is the same as for tlie other See ADFNOinS Toothache, — ^Tlie only ade- quate treatment is to have the tooth seen to by a dentist, and this' should be done at tlie first hint of trouble Relief fi om acute pam may be obtained by rubbing the gum witli oil of-cloves or brandy , Tourniquet, to apply a. — The object of a tourniquet is to stop heavy bleeding such as will occur if an artery is cut or injured In ' cases of emergency, a tourniquet can be impiovised as follows* , xi. Place a pebble or other hard Vmooth object in the' folds ^of a handkerchief, piece of linen, or a bandage 2 Wrap tlie bandage once or twice round the mjured limb with the pebble placed directly over the damaged artery, if possible, and between the ivound and the heart. 348 HOME DOCTQEING handhrcktcf and drawing il tight aitainst the affected arlety at the nearest comemml point between the uound and the heart. 3. Tie the bandage loosely, wiih tlic bnot on the side of the limb opposite the wound. 4. Slip a stick, ruler or some- thing similar under the knot and twist It round until the pebble presses hard against the artery Before applying the tourniquet, make the patient he down and raise the injured part of the body above the heart level, if possible. ’ A tourniquet of this kind is painful and may itself do harm if left for three, or four hours If the doctor has not amved withm half an' hour or so after its application, loosen the tourni- quet slowly and m gradual stages, until It is quite loose But if bleeding starts again the ap- phance must, of course, be re- tightened. U nconsciousness. — If a person loses consciousness, the immediate treatment consists in loosening the clothing and applying warmth by hot bottles and blankets If the face is pale and the pulse 'feeble, l^ower the head and raise the feet and fan the patient gently. Further action will of course depend upon what caused the trouble See also apoplexy and FAirmNG. Vaccination. — Vaccination'is a method of protection against smallpox, the person vaccinated being inoculated v/ith the virus ofcowpox. This bnngs on a mild attack of the disease and so stimulates the natural resistance of the body to provide im- munity to smallpox Vaccination should* be per- ibnned when a child is from two to six months old and should be riqjcatcd every seven years after- wards Vacanation of young children is compulsory by law UN CO NS Clou NESS-WASTING 349 unless the parents conscientiously object to it and register their objection with the District Vacci- nation Ollicer within four montiis ' of the child s birth Vaccination li performed now- adays 'with “ glyccrinated calf IjTiiph ” and not, as formerly, with “ humanised ^rniph *’ Tlierc IS very little scarring nowadays, and It 1$ not necessary to have the operation performed on the arm. Vaccination is free, by law, and if a child falls ill as a result of it, the public vaccinator is obliged to give It free medical attention. Varicose Veins, — Dilated veins in the leg may be due to consti-" tutional causes or to prolonged standing and walking, tight gariers, or muscular strain. Treatment — ^Avoid gartcra, any pressure on the veins, and much standing or walking; re- lieve chronic constipation and ' any liver complamts, wear a light, porous, clastic bandage duiing the day. In young subjects an operation may be indicated The most modem treatment is to inject a fluid into the veins winch causes them to close up Bleeding from. — ^In case of bleeding from the vems, lay the patient down and raise his leg to >a vertical position; ^ply -pressure to the bleedmg point with a knotted handkerchief until medical aid is ob tain ed. Vomiting.— Voiniting may be due to many causes, from poison- ing to nervous distress Where a senous cause, such as poisomng, IS suspected, a doctor must be sent for immediately. Treatment — The patient, should be kept absolutely at rest, lying down and without food. Sips of water or weak bicarbonate of soda and water may be given, and efTcrvcscing mixtures, eg, citrate of magnesia 'A mustard- leaf apphed to the lower part of the abdomen may be useful. If the vomiting is followed by general prosliation, - give tlic patient a stimulant m the form of a tcaspoonful of brandy m very hot water Vomiting of Blood. — ^Thismay be due to internal injury, poison- ing by some corrosive, to varicose veins of tlie dower part of the gullet, or to disease of ,thc stomach (such as cancct or ulcer) Treatment — ^Kcep the patient lying on his side, give no food or alcohol, and no ice to suck. Place an ice-bag on the pit of the stomach Remember that blood mav have been swallowed, as in some , ' cases of bleedmg from the lung, and aflci an operation such as the removal of tonsils Warts.— Warts are small, homy growths usually occuring on tlic hands, sometimes quite suddenly m large numbers Although warts sometimes disappear spontane- ously, they usually requiie treat- ment by some caustic such as glaaal acetic acid, 'apphed once daily on the pointed end of a match, or by X-rays Wasting,in Children.— Wasting occurs in any of the severe ill- nesses of childhood, such as ^ tubeiculosis, rheumatism, or kid- ^ ney trouble, also in heart disease and diabetes Children may fail 350 ‘nOM£ DOCTORING to put on weight who suffct from 'worms, or who arc not getting enough sleep owing to the crowded conditions under which tliey live Unsuitable food, and infefctions with parasites, which cause irritation, also lead to loss in weight However, it is not normal for a child to lose weight, although mothers must remember tliat the gain m weight after the first year IS not so rapid The child lool.^ thm, although it is actually making bone all the time Children of school age also lose weight if they are worried over their work, and often the strain of the daily journey is rather trymg and, if they hve far from the school, they may not get a proper midday meal In many country schools children have to ' eat sandwiches for their dinner even m the cold weather, and v/alk some distance morning and evening to get their education Insufficient sleep is a very common cause of not gaimng in weight, particularly after early ^ childho9d, and m crowded towns childreii find it difficult to get toi sleep owing to the noise, and have to be up early m the mommg in order to go to school. Treatment — ^It is most im*- portant to find the cause of the wasting before ordermg any ' remedies, and the 'wise mother Will think about food, sleep, and worms first, before wondermg if her cliild has tuberculosis or rheumatism A good 'diet is of paramount importance, but dur- ing the winter months cod-hver oil in the form of emulsion should always be given to childien, and this may help them to put on weight. Whitfov/. — Tliib is an inflam- mation of the finger, especially round the nail Apply ^hot fomentations to the finger, and have the whitlow opened by a doctor to allow the escape of pus Wind.— See flatulunce. ^ ‘ Worms. — Worms of all kinds arc moic usual in children than m adults They enter the body ,by food and drink or by a child sucking its fingers , which have picked up eggs under the nails Wherever W'orms arc suspected m a distnct, use only boiled water and avoid ’ locaJly-groivn raw • green food Symptoms. — Worms aic first discovered )vlicn they are voided in the motions. Threadworms, - which are the most commop, appear as white tlireads about half an mch long Tapeworms ' arc voided in segments which appear white and flat and may be several inches long The victims of tapeworms are thm and irritable They seem perpetually starved, often have a fallow complexion and complain of a vague pain m the bowels Treatment — Seek a doctor’s / advice as soon as the worms make their appearance Wouilids. — See quts, - ' PRONOUNCING GLOSSARY * H OW TO USE THIS INDEX— In order to facilitate immediate icferencc to the principal entrj' on a particular siibjcct, the page number for this entrv is set in italics, thus J5S. Subsidiary . references to the subject which occur elsewhere in the book ‘are indi- cated bj numerals in roman type, tlius. 167. Entries, which refer to Household Emergencies, requiring prompt attention or immediate first aid, arc sc't in bold tjpe, thus* Fainting, 330, References to line drawings arc printed m roman type and enclosed m square brackets, :^hus [27] Cross references given m the index refer only to the index pages < The puoxouncing glo^saiiy. — ^WHicrc the pronunciation of proper names ,and technical terms is not immediately understood' fiom the spelling, or wheicthe spelling may be misleading, a separate pronun- ciation IS given after the fiist index entry. In simple casi» a hint may be considered sufficient, in all doubtful cases a complete phonetic re- spellmg IS given. The word is broken into sjllablcs as it is spoken, and an accent mark (0 follows the syllable on which the stress is placed. 'The notation used for the phonetic ic-spelling is as follows. 3 e i u u 05 mote metc mite mote mute boot a c 1 o u 00 pnt pet pit pot nMt foot c a e aw 01 ow there fothcr her oiol oil • 05W1 th TH 7h ch g J f/lin f/nne leisure church ' get jam The French nasalised n is denoted by italicising the vow’cl and* the nasal concerned, thus* un, bon, wn The German modified o and the similar French sounds are denoted by oc, the German soft ch and g by ch, and the guttural ch (as m Scots “ loch ”) Ey CH. The French u and the German modified u arc indicated by u * I t i ABDOMEN, control of, 139-140, [1403. — pams m, 339 Abrasions, 318. Abscesses, 318. - t — on 'eyebd, 343 Acceptance of invitations, 198-199 Accidents to children, to prevent, 113- , " 114 » , i Accounts, household,, i-a Acid poisoning, 340 ' stomach, to correct, 144 Aeknovviedgments of condolences, 176 ' Acne (^'ni), 141 ' • ^ ' ^1 Addressing envelope, 199 Adenoids (ad'en-oid^''), 31^, 326. Adolescence,' 1 14 , Adoption of children, 1 14-115 J.* Airer, kitchen, 39, [40] Amng cupboard, 39-40, [41]. Aitchbone (ach'bon), 102 Alcohol, when not to give, 345. ^ Alkali (al'ka-li) poisoning; 340. Allowances, food, 5-6 per person,’? * — household, 2, 5-<5 > Almond (a'mdnd) paste, to colour, 79 to make, 79-80. I •yp, 11s DUX AKB PIIONOUKCING GLOSSAllY Almonds (a'mondz), to prepare, 79-80. Alpme plants, 2S0 Alterations, dressm?! ing, 2i4-zi5» Alummium, to clean, 2. Amcrscan blight, 27G Ammonia poisoning, 340 ^ ^ Ampelopsis Vchchii (am-pel-op sis vc'^ehi-i), 26^ Anaemia (a-nC'mi-a^, 327. Angels on horseback, 80 4.nklc, sprained, 345 Ankles, care of, 141-142. Annuals, 258-259 Antique brass, to clean, 4 I Antirrhinum (an-ti-ri'num), disease of, ! 267 Ants, to get rid of in garden, 275-276 ,n house, 25, [27] Anenents, when to use, 160, 725, 336, S'*!) Aph.s fafis), 276, [277I. ^79 Apoplexj {u'pG-plcl.s-O, 319 Appendicitis (a-pen-di-sl'tis), 719, 320 Appetite, disorders of, 319-^20 Apple trees, culture of, 269-270, [269, 270]. diseases of, 266, 267 Apples, to keep white, 80 — to store, 80 ' Armchair, loose cover for, 221. — to repair, 46-47, [47] Armsj care of, 142, / — hair on, 154 — make-up for, 158. — skin food for, 142 Arsenic poisoning, cat, 299. Artichot-cs, to boil, 84 — globe, to cat, [205], 206 Aruficial respiration, 32S, 345, Asparagus, cultivation of, 286. — mulching for, 275 — to bod, 84 — to cat, 205, (205I Asph Tcia (as-fiks'i-a), 345. Sec SUFFOCATION Aspic, 80 . Astral ban (as-tra-kanO, to mend, 246. Astnngent (as-trin'jcnt) lotion, to make, 160 At Homes, 174—176. — * — imntations to, 197-198 Au gratm (6 gra'tin), dishes, 80 ^ Aubergine (6'faer-gen), 80 Asiarj, 296 BABY, basket for, ri6, [122] , — bathing of, — bottle for, 117—118 — clothes for, Trp, jzfi. — colic, 324. Bab>,coifar, 122-123, liii] — cdue.stion of, 123. — feeding of, 124-125 — in pram, 1 15 — layette {Ja-ci'’) for, 126 — napkins, to fold, 127 — nurserv for, 127-128, [127] , — pcnmbulator for, 12S s — rccoros of, 115-116 — routine for, ij6 — talking of, 133-134 — teething cf, 134-17';, li34« *331 — to^s for, 135, [136] — walling of, 736-137. — weaning of J 137, — weight, normal of, 137-138. Back, c/ercises for, 167. Backache, 320. BacJfslitcn, 215, [215], , Bacon fat, to use, So — left-otcr, to use, 80. — omelet, 80 — rind, to use, ii. — rolls, 80. — to bod, S., — to grill, 98 — to improve flat our of, 80 — to pan-grill, 104-105.- Baking, 80-82. — pow der, to rrak c, 82. — soda, 82. , — time-tables for, 81-82. / Balm, cultivauon-of, 272 Bandages, 320 Bands, buttonholes for, 218. Barding, 82 Barley pudding, 103 Baron of beef, 82 Basin, cracked cooking, 55. , — lavatory, 54 Basket, ba'bj’s, n6, [122]. — dog’s, 302 Baskets, to presort c, 2, Basting, 82 - Bath chap, 82. — soaps, 747. — temperaturcss, 147. Bathing bab>, 116-117, — cold, IA7 Baths, to clean, 2 Batter coating, 82 Beans, broad, cukitation of, 286 pests of, 276 — dned, to cook, 93 — dwarf, cultivation of, 286-288 — scarlet runner," cultit'ation of, 288 — — to stake, 288, [289] — to bod, 84-85 — to presort e, 82-83'. Beating, xi2 INDEX AND PRONOUNCING GLOSSARY 353 Bed cover*!, to rcno\atc, 215. — 'damp, to detect and prc\ ent, 2 — linen, to Tcno\aic, 215 — wettinpr, 320-'?2i. ' Beddtni^, fsabv’s basket, [122]. cot, 122-123 — to choose, 2~3, [3] — to clean, 3 Bedding-out, 259 Bedheads, substitutes for, 41. Bedroom, loose covers for, 221 Bcdspnngs, to clean, .? Bedsteads, to clean, 3-4 — to modernise, 40-41. Beef, cuts of, 10 j, [joi] — salt, brine for, 87. to boil, 83-Si — to bake, 82 — to choose, 22 Beetles, carpet, to gel rid of, 25-26 — ground, 279 Beetroot, cultni'non of, 288. — to boil, 85 Bell, electric, repairs to, 57 Berbens (bcr'bcr-is) hedge, 271 Bereavement, 176-177 Best man, duties of, 211. Bias binding, uses of, 215-216. Biennials (bi»en'i-al2), 259 Bilious attack, 321 — headache, 334. Bills, household, i-a Binding, bias, use of, 215-216. — cookery, 104 'Bindweed, 293 ' -Birch brooms, 285 Bird cages, 295-296 Birds, care of, 204-296 See also under indi\ idual names Birthday cards, 177 — parties, 177 — presents, 177-17S Bites, dog, 321 . — insect, 321 Black butter, 83. ~ |''e, 330. ' v- fly, 276 “ipot, 266 Blackberry jam and jelly, too." Blackcock in season, 14 ~ to bake, 8t blackcurrant jam, 100. Blackheads, lAt, 142 ' blanching, m cookery, 83 m gardening, 290 B ankct-stitch, 216 , Blankets, old, to use, 2x6-217 •— to choose, 2-3, 2 i 6 to clean or wash, 4 — to store, 4. 31 c.ic!ung hair, dangers of, 153 — linen, 21. — mask, 164 Bleeding, external, 333 — from gums, 333 — from lungs, 321-322 — from nose, 339, — internal, 333 — tourniquet (toor'ni-ket) for, 347- 348, [348] Blight, 276. , Blinds, roller, to wash, 4 Blisters, 32-1. Bloaters, 83 Blood, coughing of, 321 - 322 . — pressure, 322 — stains, to remove, 32. — vomiting of, 349 . — see also H.TMORRHAGB. Blushing, 142-143 Body odour, 143 , Boiler, care of, 41-42. Boiling, 83-85 , — cuts of meat for, loi. — time-tables, 84-85. BoiUng-platc, electric, use of, 10. Boils, 322 Bolstcrcascs, fastenings for, 232 Bolsters, to choose, 3 Bones, broken, 322 — for dogs, 301 — to use up, 85 Bonfire, 282 Boning, 85-86, [85, 86] ' Book tokens, zoz, 203 , Bookc.'iscs, fitted, 42 Books for guest room, 193. Bordeaux (bor-do') mixture, 266, Bordclnise (bor-dc-laz'), 86, Borders, bulbs for, 262. — herb iccous, 271 ‘ — •tt'ceds in, 293 Bottle, baby’s, 117-118. Bottles, to clean, 15 Bottling, brine for, 87. — hints on, 86-87 — time-table for, 86 Bouchdes (boo'sha), 87 Bouillon (bool'ofi), 87 Bowels, pain in, 339. Box hedge, 271. Box-pleat, 252. Braising, 87. ’ Bran water, to make, 4 Brass, to clean, 3, 4 Brassiere (bras-i-er'), to choose, 143. Bread, new, to cut, 87 — poultice, to make, 341 ' — stale, 87 Breadcrumbs, browned, 87. 354 INDEX AND PRONOUNCING GLOSSARY Breadcrumbs, to* prepare, 87. Breakfast, fattening, 172 — slimnung, 173. — table to set, 208. Breast-feeding, 124-123. Breasts, control of, 143 — •undtr-dc\eloped, 143-144. Breath, unpleasant, 144. Brick -wall, nails in, 69 to point, 42-43 Bridesmaids, 212 Bridge party, 177-178, imitation to, 198. Brine, to make, 87 Brisket, to buv, 101 — to stew, tto Brocade (bro-kad') shoes, care of, 30 Broccoli (brok'ol-i), cultivation of, 288 Broiling, 87, 98 I Bronchitis (bron-kl'tis), 322-323 ' Br6nze, to clean, 4 , Bro’ody hens, 312 , Brooms, birch, 283 • — holder for, to make, 4-3. Brown rot, 266. Browning, home-made, 87-88 Bruises, 323. ' t Brushes, paint, 70 , — to clean, see hairbrushes Brussels sprouts, cultivation of, 289 —'—to boil, 8s Bubbli-and-sgueak, 88. Buck rarebit, 88 Budding, 239-260, [260] Budgerigars (bud'jer-i-garz), 294 Budgeting income, 5-6. Bug, [27] Bulb glasses, [261] Bulbs, indoors, 260-261. ’ — outdoors, 261-262 Bullfinches, 294 Bunions, 144. ■ Burns, 323. — on cats, 298 — on dogs, 303 ‘ Burst pipes, 70. Butter, black, 83 — cooler, 6 ^ cheap , 6 • ~ to clarify, 90 — to cream, 92 — to Keep cool, 88 Brntortbole stiu-h, 216 • - Ikitton-holcs, to make, 217-218, [217! to mend, 246' Buttons, loops for, 232 "to sen on, 217, 232 u cabbage. cuBuration of, 289 f Cabbage, diseases of, 266. — hints on cooking, 88. — pests of, 276. — to boil, 85 — to prevent smell of, 88. Cactus, cultiiation of, 262. — pests of, 278 Cafd-au-lait (kaf'a-o-la'), 9 t» Cages, for birds, 295-296. — for mice, 310-3 1 1 Cake, stale, to use, 88 Cake-making, fatbits in, 88 / CakeSj cooking tests for, 88. , — fillings for, 93 — sourmilkln, 102. — time-table, 82 ’ — to bake, 80-82 — to ice, 99-100 , — to prevent fuming, 88. Calf's head, to Boil, 84 ' —7 to use up, 88-89 , Calling, etiquette of, 210-211. ' Canapfs (ka'-na-paz), 89 ' Cananes, 294-295 ' . Candies, temperatures for, 89. Candving, 89, , ' Canker, bird, 295 — cat, 298 Capercailzie (kap-ct-karze)i m season, 14 — to bake, 81 — to hang, 97. Caramel, to make, 89. Carbolic poisoning, 340. Carbuncles, 323 Cards, birthday, 177 — visiting, 2x1. Carnations, diseases of, 267 — to disbud, 266 ' ' ' — to layer, 262 Carpet beetles, to get nd of, 25-26 Carpets, care of, 6. — cleaning, 6 — moths in, 6 — stains of, p — sweeping,' 6 ' . Carrot fem, 268 Carrots, cultivation of, 289, — to boil, 83 Carving, hints on, 18&-190, [189]. Casement window -sashes, to repair 71-72 Casserole (kas'er- 61 ) cookery, 89-90 — makeshift for, 7 — to prevent cracking, 7 Casting-on and off, knitting, 238-239, _ [239! Castor oil, when to give, 327,' 332, 339, „ 3A5 ' Catarrh (ka-t.ir'), 323, 326 IN 0 rX AND PRONOUNCING GLOSSARY 355 Catrrrh In cits> 29S. ^ Catering Quantities, 7, Catcrpiiiars, control of, 276. Cats ' choice of, 296. — food for, 296-297 — gestation period of, 30S. grooming of, 297. — liousing of, 297. — illnesses of, 29S-299. — kittening, 299-309. - — trasclnng, 397-298 Cauliflosvcrs, cultisaiion of, 289 — to boil, 85 to cook au gratm (6 gra't.M), 80. Caustic soda poisoning, 340 Cavics, care of, 300 1 , — gestation ptnod of, 308 Ceiling, to clean, 45 — to paper, 43-^4, — to tshucAdsh, 44-4O, [46]. Cclen, culmation of, 289-290. — substitute for, go — to bhnch, 290. Cellars, damp, 7. and electric V. ires, 57. — to disinfect, 7. Celluloid on fire, 59. , — to clean, 7. Cement, 50, , Centipedes (stn'u-pCdz), value of, , 278-^7? Cham stitch, crochet (fcro'pfa.!), 222, [223]." Chairs, to repair, 4 6-47, [47] V t-namois (sham 1) glo\ es, to tvash, 7. to mend, 246 — leather, to wash, 7, Change of life, i4.}.-i45. Chapped hands, 155. -Charcoal, uses of, 7 Chart, crochet (kr6'shi),'224. Checked materials, to cut out, 226. Cheese, sour milk, 103 — to cat, 205 — to keep fresh, 90' Cherry jpHy, 100 trees, cultivation of, 269-270, [269, — 270] r~ diseases of, 267 Chest, colds in, 32A Chicken, to bake, 82 I ^ — to braise, 87 — to carve, 188, [190]. to choose, 28 ^ ■ — to draw, 92 / — to truss, III, [hi] Chickenpox, 323 Cludcens, care of, 312-313. (shi'fon), transfers on, 230. v/nilblains,*oinnnent for, 145 , Chilblains, to prevent, 145. ‘ Child, onlj, 1 18 > Children, accidents to, 113-114. — .idoption of, 114-113 — bcdvetting of, 320-321, — dolhes for, 1 19-120 , — cramp in, 326 — del mum of, 326-327, — diet for, 151. — disobedient, 130. — cars, care of, 130 — education of, 123-124. — groviiig pains of, 332-333* — illness in, signs of, 333 — illnesses of. See under names of individual diseases — lazy, 131 . — loss of weight in, 349-350 — manners, to teach, 123, X26-XZ7. — medicines, to give, 338. ^ — mourning for, 177. — nervous, 131-132. — nightmares and, 139. — parties for, 178-182. — pets for, 128 — presents for, 202-203 I — psychology (sl-kol'o-ji) of, 130-131. — sex instruction for, 132-133 — shoes for, 150. > — sleep needed bv, 133 — sleep-walking of, 344 — temperatures of, to take, 346. — toys for, 135. [136] — washing of, 349-350. — weight of, normal, 138. Chill, 323-324 Chiming clock, to correct, 50. Chimney on fire, 59-^60.' — smoky, 7 Chin, double, to prevent, 145-146, [146J China, to set table, 206 Chives, 90 Chocolate stain, to remove^ 32. Choking, 324. — m cats, 298. Chops, to gnil, 98 — to pan-gnll, 104-105. Christening, 182-183’ > -r fees and tips, 182, — invitations to, 182. , — parties, 1S2-183 — presents, 183 , i Christmas parties, 1S3-184 ' Chrysanthemums, disbudding, ,266. — pests of, 276 f Cigarette smoking, excessive, 163 Cisterns,, to repair, 47-49. C49] Clarifying fat, 90-91 Clarkia (kl&r'ki-a), to stake, 284. 356 INDEX AND PRONOUNCING GLOSSARY Cleaning aluminium, 2, 29. - — baby’s bottle, 1 17. ’’ — ball, to make, 7-8. — baths, 2. — bedspnngs, 4 • < — bedstcaHs, 3-4 — blankets, 4 — bottles, 15-16, 1 — brass, 3, 4 , — bronze, 4 — carpets, 6 — ceiling, 45 — celluloid, 7. clocks, 50. — combs, 8-g. — copperv^arc, 9. — cork mats, 9 — decanters, 9, J5-r6. — drains, 9 — tlectnc stove, 10. — fenders, 4, 34~ — fountain pen, 12. , — furniture, 13 — furs, 14 — gilt frames, 15. — glass, 15-16 — glotes, 16 — hairbrushes, 16. — handbags, 16-17. — hats, 17 — ivoiy, 17 — je%vcllcrj', 17 — Iitchen, 17 '' — lacquenvare (lak'cr-ware), 13 — lamp chimneys, 19 , — mahogany, 38. — marble, 22 — mats, fibre, 10, — mattress, 3 - — mirrors, t6 — nickel, 23 ^ — oak, 38 — oxen, gas, 15. — oxidised metals, 24. — paintwork, 13, 25 — papier mach6 (pap'ya ma'sha), 25 — pcwtcl-, 26 — piano kci>s, 17. , — saucepans, burnt, 29. — strpe skirt, 29-30, — siUer, 31 — fiinl , 31 — sporges, 31 — steJ 34 — <'uede (rv^Sd), 16-17, 34 * - — teapots, 35 — tiles, 3s — umbrella, 35 — upholster/, 13. — vacuum flasks, 35. Cleaning -wallpaper, varnished, 37. — woodwork, 38. — zinc, 2 ' Cleanliness, importance of, 146. — rules for, 146-147, Clematis (klem'a-tis), 263 Climbers, 262-263 , Clinics, value of, 1 18-119. Cloakroom, improvised, 174 Clocks, care of, 49 “SO Cloth, shine on^ to remove, “8 Clothes, alterations to, 214-215. — bab>''s, TZp, Tg6 — childrcn’sj 118-120 — pressing, 254 — to ajr, 39, [40] , , — to pack, 24-25, [24] — women’s, 120 during pregnancy, 120, Clothes-line, to wash, 8 Club root, 266 Coal economies, 8 Coat, to line, 241-242, [242]. — to pack, [24] — to press, 8 Coating w'lth batter, 82 — with egg, 91 r -t Cockroaches, to get nd of, 26, (27J. Cocktail, fish, 91. — fruit, 91 — party', 184 Cocoa stains, to remove, 32 Cod-!i% er oil stains, to remove, 32. - Coffee grounds, to use up, 91 — stains, to remo%e^32 — to make good, 91. Colds, 324. — in dogs, 305 — m poultry, 313 Colic, 324 Collars, fur, to line, 21S — soft, to mend, 246 — variou^ to make and attach, 218- 220, [219] Colounngs, cookerv, 91 Comb, to clean, 8-9 Completion, care of, 147, 166—167 Compress, cold, 324.-325. Concrete, to mit and repair, 50 .. — uses of, 50 Concussion, 323, 326 Condolence, acknowledgments of, 176^ — letters of, 176 Confectionery , see CANDTts Confetti, 212 - ' Confinement, 120- 122 Constipation, 320, 325, 336, 339. — in cats, 298 Conversation, art of, 184-185. — subjects for, 185, INDEX AND PRONOUNCING GLOSSARY 357 Convulsions, 325 . Copper, to pre\ ent rust in, 9. — kettle, to dean, 9. Coral spotf-iGfi Cork mats, to dean, 9. Corks, to make airttptht, 9 Com on the rob, to both 85 , Comers, crodiet (kro'sha), 224, Corns, treatment of, 147-148 Corrosive poisoning, 340 Cos fkoss) lettuce, 290. Cor, baby's, 122-123 mattress for, 123. — blankets, to make 215 Cottons, machine, choice of, 243. Couengrass, 293 Cough, 325 ^ Covers, bed, to renovate, 215 — loose, to make up, 220. matenals for, 220-221 ' — ' — measurements for, 221-222 Crab, to choose, 95 Cramp, 325-326 “~- Craw pav mg, 263-264 plants for, 264 Cream spots, to remove, 32 to whip, 1 12 — whipped, to eke out, 92 Creaming, 92 Creepers, 262-263. Cretonne (kret'on), solution for vv ash- ing. 4 Crimping, 92 Crochet (hni'shn), 222-224, [223] 7-' chjin stitch, 222, [223] — chart, 224 — comers, 224 , — double, 222, 1223], — edging, 224 — filet (ft'la), 223-224 — finishing off, 224 — hints on, 224 — hool s, choice of, 222. — joins, 224 picot (pHto), 224 — slip stitch, 223 threads, choice of, 222 — to stiffen, 224 treble, 222, [223] ~ •washing of, 224 Crop-binding, 313 ' Croqudtes (kr6-kets'),~to bind, — to coat, 91 ~ to fry, 92 Cross-stitch, 257 , Croup, 326 Crofltons (kroo'toiu), 92. Cruise, tips on, 209 Cuckoo-spit, 276, [277] j currants, cultivation of, 270. 104. Currants, diseases of, 266. Currj', economical, 102. — rice for, io8 ' Curtains, to mend, 246 Cushion, seat, to make, 216-217. Custard powder, home-made, 92. Cuticle (ku'tikl), cracked, 162 Cutlery, to set tabic, 207-20S, [207] Cutlets, to frv, 97 — to gull, 98 Cuts, 326 Cutting-in, 92 Cutting-out garmente, 225-226, [225] Cuttings of plants, to take, 264-265, [264] DAHLIAS (di'Ii-a?), disbudding, 266 — pests of, 276. Daisies, 293 , Darmsk, to patch, 249 Damp bed, to detect and prevent, 2 — cellars, 7 and electric winng, 57. D.imson^sm, 100 Dances, invitations to, 198. — private, 1S6-187 etiquette of, 1S6. — - — refreshment^ for, 186. subscription, 187 — public", 187 Dandelions, 293. D.andmff, 1 53-154 Darning, 226-329, [228, 229]. — equipment, ,226 , — glov'cs, 227 — ladders, 227 — linen, 227, [228] — stockings, 228 — tears, 228-329, [229] Deafness, 326 Dea*th, announcement of, 176. ' — arrangements following, 176 — certificate, 176, Decanters, to clean, 15-16 < Deck chair, to renovate, 50-51 Delirium in children, 326 - 327 . Delphiniums (del-fin'i-umz), to stake, 284 Dentures, container for, 195 . Depilatories (de-pil'a-tor-iz), 154 Deportment, 148 'Devil paste, to make, 92. Devilling, 92 ^ Diabetes (dl-a-be'tCz), 319 Diarrhosa (di-a-te'a), 327, 347 ' — in birds, 293 — in dogs, 30s — in rabbits, i 14 Dibber, use of, 285, [287] Die Back, 266-267 •’"8 INDEX AND PRONOUNCING GLOSSARY Diet, balanced, 151 — fi r birds, 594-29? — for rats, J06-297, 299-300. — for clnldrcn, i!;i — for constipation, 32$ — for dogs, 3or, 304, 306. — for dormice, 30S, — for fattening, 171 ' — for naaigcstion, 336. for old age, 756 — Ill illness face vndcr names of indm'dual diseases. ' — poultry, 31 1-3 12. — rabbits, 313 — •^limtninp, 172-173 DifT-int', 205-266, [265] Dninq-room, loose co\crs for, 221 Dinner, fattening, 17 1 — *-limminR, 173 Dinner-party, 187-190, [*89, 191] — drcos, 187. — ctKjUcttc, 1S7-188 — invit'‘tians to, 198 — sen. ice, 188 . — table-sij(ing, [207], 208. , — t ires for, 190. Disbudding, 266. Dnstses, see under individual names — riotiIi'’ble, 327 — c' plants, 266-267, see also under indi-idual names D( infcctaftt for cellar, 7 Di 'scation, 327 • Di‘ob* dicncc in cbiltlrcn,,i30. . Disurrptr, dog, 305. Dr umpiring, 51 Dmon of pt..nt’, 267 Dirtiness, 327—328. Dot bile, 321 . Do' rate of, *,00-307, [301, 303!*' — frcrct-c for, 300-301. — Ti tding of, *01 — fa -\si' an ptriod of, 30 S — r'xoaurr of, 301-30Z, [302] . — } ) *mg rf, 302 — of, 304-306 1 - 20 - — ' prir o*" 306-307. — 30-'-3ci, [303] D*r'.bid! ii‘'ing 51-53, [?3] r- stoq, ‘‘Z, I '.o bn, S2. -“b loo'o. S'* -“.■4 I’ -), 32 53, 553 l< D— » r 307-30'^, faOyL ^ |J>. W » D -c* 'f>, t'' , i'f , II 4^*3 " (f ’ t 22' , Ji'-i V ^ ^ r - - Drams, stopped up, 9 — to keep clean, 9 Drawers, badly fitting, 53-54* Drav mg fowls, 92-93 Dredging,^ 93 Dress, for At Homes, i74* — for dances, r86 — for dinner, 187 for evening, r93-t94. [i94] — for garden party, 194 * • for visits, 210 ■ tie, to fasten a, [193] •wedding, 212 Dresses, materials for, 246 Dressing, to change, 318 Dressing-table, guest-room, 195. — ^ — improvised, 178 Dressmaking, see alterations, TING-OUT, riTTlNG, MAKING- Dried foods, to cook, 93. , ' Dripping, to use, 94' , Drowning, 328 Dude, m season, 28 — to bake, 82 1 — totchoosc, 28 Dumplings, to make light, 93, Dustbin, care of, 9 Dutch hoe, 285, [287]. CUT- UP. E^, abscess m, 318 — canker m, 298 — foreign body m, 328 , — w'Px in, 14S Earache, 329. Ears, make-up for, 158 Eartnemvare, cracked, 54-55. Farwigs, to control, 276 Easter party, 181 Ivlionv brushes, to clean, x 6 ,^ terema (ckVem-a), 329 Edging crochet rkro'shr), 224 Edvication of children, 123-124. Egg nnd oil mask, 164 — plnqt, 80 I — stains, to remove, 32. Eggs, coddled, 93. ' — cracked, to bod, 93.' — curried, 93 — fried, 94 — suhstitutc- for, 93. — to cook, 93 — tof-c up, 93-94 — to whip, II? — white of, to el c out, 93. to u'c up 94 — ’'•nil "-pinch, 94 — ,c]I of, to J tep fresh, 94 I to use op, 9 * INDEX AND PRONOUNCING GLOSSARY 359 Elbows, cate of, ‘ 148. Electnc bells, $ 7 * ' ' — boilmg-plste, use of, to, — docks, ^49. —'kettle, tBC of, 18. ' ^ oven, use of, lo. — repairs, sSS^t fSSl* — shocks, causes oi, 57. treatment of, 343 “ 344 * — stove, to clc4in, 10. — switch, faulty, , , Electricity, fire caused by, ^ — meters, to read, 67-68, [67]. — to save, to Electrolysis (C-lek-trol i«sis), 154. Embroidery, 229-230. — equipment, 229. — materials for, 229-230 — transfers, use of, 230 Emergency cntcnaiiung, 190-192. Emetics, 329, 340. — for dogs, 306. _ — when not to give, 329 Enamelled baths, to dean, 2. Endne (en'div), cultivation of, 290. Enema, 3 « 9 - 530 . 339 * Engagement, broken, X 93 * r ‘—etiquette of, 192-193 i Entertainment for At Homes, 175 — for children’s parties, 180-181. — for garden parties, 196 — for housewarming, 196. Entrecote (on'trc-cot), 94. Entrdes (on'traz), 94. Envelope, to address, 199. Epilepsy 330-331. Espalier (es-pal yer), 269, [269]. Evening dress, 193-194. [t 933 Evergreens, see hrdoes and shhobs E xerases, daily, 139-140, [i4o]» * 4 ®» iSt. , — dunng menstruation, x6o — for abdomen, 139-140, [140]* — for arms, 142 — for double chin, 146, [146]. — ' for flat foot, 331. — for hips, 156. ' —for knees, 156 — for legs, rs7. — for shoulders, 166 — for waistj 170 — slimming, 170, jyj-rya, [i?®]- — spinal, 167-168, • — to develop breasts, 143-144 — to increase weight, 170-171. » — wnst, 173 ' Eye, black, 330; — lotion, 149 —r shadow, use of, 150. ' ‘ ' E.W. ' ' Eye, something in, 330. Eyebrow’s, care of, 149. Eyelashes, care of, 149. Eychd, stye on, 345. Eyes, care of, X 49 - children’s, 150. — maivc-up for, 149-150, — to brighten, 149-150. FACE, make-up for, 157-158. — massage for, 159-160, — packs for, 164 — routine for, 147, 158. — water for, 147. Faangs, 230-231, [231]. Faggoting, 232. Faggots, 94 FhinUnf!!, 330 . False hem, 231, [* 31 J* Fastenings, 23 i‘, , — for household linen, 23 1« Fatigue, massage for, 158. Fats, boiling points of, 94. • on fire, 60 , to clarify, 90-91. — to measure, 94 — to use up, 94 « Fees, christening, 1S2. — wedding, 21 r. Feet, aching, 150-151. — blisters on, 151. — care of, 147-5481 rso-z5X. — perspinng, IDS , Felt bat, white, to dean, 17. > — hats, to renovate, 247-240. Fenders, brass, to dean, 4. — steel, to clean, 34 Fennel, cultivation of, 25^2. , Femsj indoor,, 267-268. Fertilizers, 268 Feverishness, 330, 345 - 346 » Fibre, bulb, 260 — mats, to clean, 10. Figure, care of, isr-^S® ideal, measurements 01, 152. Filet cro’^ct 1 ;fC'la kto'sha), 223-224- chart for, 224 — ' mignon (me nyo«), 95 * Filleting fish, 96, [96]. Fillings, cake, to make, OS* Fines-Hcrbcs (fen-zerb ), 95 - Fingermarks on furniture, 14 Firo, 58 - 61 . ' , — bars, to keep black, 10. I — Brigade, to call, 61 -i- chimney on, 59-60 — extinguishers, s 8 -S 9 * — chemical, 58* — dry, 59 - , - , - A ' 2 1&S INDHX AND PRONOUNCING GLOSSARY Hrc cst'nprui''hcrr, v-atcr, ■vthcn not to use, 5b. 6r. — from cclljldd, 59 — from clcctncitj. 60 — from fats and oils, 60. — from ras, 60 — from petrol, 60-6 r. —lighters, cheap, 10-11. — person on, 59 , — preTcntion of, 61 r.rcle5s cookery, 95. Fireproof Tf arc, 11. Fish c?kc*, 96 — cas*icroIe, 90, — for invalids, 95 — in season, 11-12. — Icft-o-vcr, to use, 96 — per pcison, to allow, 7. — pickle for, 105 — smell, to fcmoic, 34 — stock, I JO — to bake, fir. ——in paper cases, 81. — to boil, 83. — to Ixnc, ii5 — to cane, iSS, [189]. — to choo'c, XI, US — to ■'crimp, 92 — to cii*, aos-^oft, — to fIJet, 90, [96]. — to fry, 97 — to Rnll, 9S ^ — to keep, y6. — to steam or stew, no, — to tni rep “'ll,, 26, Hi '•h < f l>»f f* S>rt» p' 1 rb. «} cap, 12 ' ki -o tkan, -5, — ■*» ,(i — ’0 4', - c Flour, self-raising, to mate, 96, FJoTver-pots, pnees of, 269 _ — sizes of, 26S-269, [268] — treatment of new, 269 Flowered materials, to cut out, 226 Flowers, cultivation of, see individual names. , — for funerals, 176 ’ — for gifts, 201- — to keep fresh, 12, Flymarks, to remove, 12. Fomentations, hot, 331—33** Food aUowance, to allot,-* e-6 per person, 7. — poisoning, 332. — see also diet. Footj flat, 331. Forang rhubarb, 292, Forcing-pipc, 99 Fork, when to use only, 205-206. Forks, garden. 285. — to repair, 62 Forsythia (faw-si'thi-n), 263. ‘ Fountain-pen, to clean, 12. Frames, gilt, to clean, 15. Freckles, 152 ' ’ French dressing, 96-97. — hem, 236. — mustard, T04. — scams, 254-255. j Fnea's^e (fnk-a-sC'), 97, Frog-hopper, 276, [277] Fruit cocktail, 91 — dned, to cook, 93 — jn season, 12-13 ^ — stains, to remove, 39. — to bottle, 86. — to buy, 12. — to candy, 89. — to dry, 93 — to cal, 206 — to stew, no ' , ' — trees, 269-270, [269] , — — bush, 269 diseases <>{, 266 — — grea'C-bandmg of, 270, [270J pests of, 276-278. — — planting of, 269-270 — — propagation of, 270, [270]. — — pruning of, 270 — — clanda'd, 269 -“- — wall, 269, — — — inming of, [269] sec also under individu^hnamts Frying, 07. — cuts fir, 101-102, — deep, 97 — BhrUo*v, 97. rucl-savers, 8. Fuller's t?nb, rs* of, 7-8. 3^1 INDEX AND PRONOUNCING GLOSSAR'Y I ' ^ Funeral airanpements, 176, Fur collar^ to line, axS. — in kettles', 17. Furniture and children, 114. — dents In, 13-14" — fingermarks on, 14. — grease spots on, ao.’ — guest-room, X9S-196. — legs, to repair, 62. — loose co\ers for, 220-222. — mould on, 14. — nursery, 1 1 a, ts'/-T2S, — polish, to make, 14 — scratches on, 14 — to clean, 13 — to renovate, I3-X4i 20. — to repair, 46-47, [47]. — upholsierv, to clean, 13. Furs, to clc.^n, 14. — to store, 26. Fuse, blovin, to repair, 55-^6, [55]. GAME, casserole (kas'er-61) of, 90 — in season, 14 — taint, to remote, 97 i — time-table, for baking, 81-S2. — to bake, 81. '• — to bone, 85-86, [85] ’ — to carve, 188, [189]. — to choose, 14-15. — to hang, 97 ' — to truss, jir. [rxr]. Games for children’s parties, i8o-i8r. ' Garden parties, 194 — — dress for, 194.- invitations to, 198. Gargles, 546, 347.^ Giirter stitch, 239 Garters, dangers of using, 349. Gas appliances, care of, 1 5, 62-64, — escape of, 64, — fire, discoloured, 15. — mantle, to make last, 15 — meter, to read, 67-68, [67]. — on fire, 60 — oven, to clean, 15. — to save, 15 — ventilation for, 63. Gastritis (gas-trl'tis), 319. Gathering stitches, 234-235, [235]. — for fine materials, 257, [257] Gathers, to stroke, 234 Gaugmg stitches, 235 Gelatine, use of, 100 Georgette (jaw-jet')! transfers on, 230 German Measles, 337 Gestation table, animal, 308. Giji'ser (ge'aer), care of, 63. Giblet (3ib'let), broth, 109 ' Giblets, to use up, J09 Gifts, see piiesents G ilt frames, to clean, 15'. Girdle, use of, 97. Glands, swollen, 332.' Glass cutter, to use, 64. • — stoppers, to remove, 16, — table, to clean, 1 6 to set, 206, [207], to clean, 15-16 Glasses, bulb, 261 — wine, [207]- Glaaes, cooking, 97-98. Gloves, chamois (sham'i), to mend, 246 , • ■; to wash, 7 — kid, to clean, 16 — leather, to darn, 227, — suidc (swad), to clean, 16. — to darn, 227. Glue stains, to remove, 32. — to use, 64-65 Gnocchi (nyok^), 98 Godeba (gd-de'sha), to stalpi, -284. Godparents, dubes of, 182. — presents from, 183, . Golden Buck, 98 — rod, to divide, 267. — wedding, 211 Goldfish, care of, 308-310, — tank for, 308, [309]. Goose, to bake, 82 1 — to choose, 28, ^ , Gooseberries, cultivation of, 270 — diseases of, 266 Gooseberry jam, 100. Gooseflesh, 156 Grafbng, 270, [270] Grandparent, mourning for, 177 Grass, bulbs in, 261. — stains, to remove, 32. — see also lawn. Graves’ disease, 319 Gravy, left-over, 98 — to make, 98 ’ Grease spiots, to remove, 33. — from carpets, 6 — — — from leather, 20 Grease-banding, 270, [27b] Greenfly, control of, 276, [277] Greengage jam, 100 Greenhouse, care of, 270-271 ^ — pests in, 278 Greetings Telegram, 177. Grcyncss, premature, 152 Gnddle, 97 ^ Gridiron, to use, 98. ^ Gniling, 98'' — pan, 104-105 — time-table, 98. Gnskin of pork, 98, % 6 z INDEX AND PRONOUNCING GLOSSARY Grooming dogs, 301-30*, [301]. — rabbits, 314 Gros point (gro 257* Ground beetles, *79* Ground-nce pddding, loa. Grouse in season, 14. , — to bake, 81, Growing pains, 332-333* Guard, to up,’ aro. ' Guest-room, to arrange, 194-196. Guests, etiquette for, 210. — invitations to, *13. — week-end, 213. Guinea-fowl, to bake, 82. ‘ Guinea-pigs, care of, 300. Gumboil, 318, SJS Gums, bleeding from, 333. — care of, 109 — inllammauon of, 169. Gutters, care of, 65. > HACKSAW, 'to use, 67. Haddock, to truss, 7 11, HsmorrhagG (hcm'or-ij), 333 . — from lungs, 322, 323. Hair, baldness, 153. — care of, 152-133 — cutting at home, children’s, 125— 126 — dandruff, 153-154. — grey, prematurely, 152, — lice m, 337. — on 16gs, to remove, 154. — shampoo, 152-153 < sunlight for, 152 ^ — superfluous, 154 — tinting, 153. — under arms, to remove, 154 — waxing and setting, 153, Hairbrushes, to clean, 10. Ham, to boil, 84 — to carve, [>89], 190 — to choose, 22 — to ghze, 97. — to gnll, 98 ^ — to Peep moist, 98 Hand of pork, 98 ' Handbag, to clean, 16-17, Handle, door, loose, 53 1 Hands, calloused, 155. — care of, 154-155. — diapped, 15s — enlarged knuckle^ 156-137. — lotion for, 155, 165. j . — massage for, 154 — pe-spiration of, 165, . — to V hiten, 155 Hangna.ls, 162, [iGi]. Hare in sta*on, 14. — to bale, 82. Hare, to choose, 14. — to hang, 97. ' , — to skin, 107, [107]. — to truss, 112 , - , Haricot (ha'n-ko) mutton, to atew, ixo Hats, to dean, jy — to renovate, 247-248. Hawthorn hedge, 271 Hay-box cookery, 95. Hay-fever, 333 Hazel hen, in season, 14. — to bake, 8 x. Head, carnage of, 148 1 Headache, 333“334. Hcaltb, care of, i5S-ts6* Heartburn, 334 Hearths, tiled, to clean, 35. - ' Heat marks, to remove, 17. Heating, greenhouse, 270-271. Hedges, 271. — cver^een, 271 ' Hcel-cutting, 264, [264]. Heels, high, 150 ' Hem, false, 231, [231} — for heavy matenals, 230, I — French, 230 , '-i-slip, 236, [236] Hemming, 235-236 Hem-stitch, 236-237. mock, ,232 Hen-house, 312 Hens, broody, 312. — laying, to feed, 311. Herbaceous (her-ba'shus) borders, 271. ’ — plants, to divide, 267 1 see also under individual names. Herbs/ cultivation of, 272. — to dry, 93, 27Z. Herpes (her pez), 343 Hcmng roes^ to cook, 98-99 Hiccough (hik'up), 334 High-pressure cookery, 99 Hips, to keep slender, 156. Hoarseness, 334. . i Hoe^ 283, [287], Holidays, carb of animals on, 297. Holly hedge, 271. Hollyhock, diseases of, 267. ' Honeycombing, 256. Honeymoon, 213. Honeysuckle, 263 Hooks and eyes, to sew on, 232 — crochet (kro'sha), choice of, 222, Hors d’oeuvres (or-doevrO, 99 Hotch Potch, 99 . • Hotel tips, 209 * Hot-water system, noises in, 42. Household accounts, 1-2. i 1 INDEX AND PRONi > Housemaid’s knecj 336-337. House-w arming, 90 . Hmerilj, 279, - Humus (hu'mus), 274. i H\ pencum Pockets, patch, 254. ^ Poisoning, 340 . — cat, 299. ' — dog, 306 — emetics for, 329, 333. — food, 332 Polish, emergency, 14 — floor, 22 — furniture, 14. ' 1 — metal, 26 — shoe, 30. , I 368 INJ 3 EX AND PRONOUNCING CLOSSAR'i Poliih, silver, 27, 30 Polrhing cloth, to m?ke, 27-28 Poljanthus (pol'J-^^'thu»), to di\idc, 267 , Polygonum B''ldschu'niicum (pol-ig* ' on-um bpld-shoo-in'i-Lum), 263 Porcclnn bhths to clean, 2, Pores, cnlarj''cd, 161; Pori , cuts of, loi, [103]. — silt, to boil, S4 — to baht, 82 — to choose, 22 Porter, raihvav, to tip, 210. Portland cement mortar, 43 Pot plants, to cultivate, 279 to water, 292 Pot-pourri (pa'peo-rcO, 279 Pol-roasting, 106 Potassium (pot-as'i-um), -*3 fertiliser, 268 Potato border, 106. ^ — peel, to use, II. ’ — raw, to use, 109 1 — wart, 267 — water, uses of, 28, 29, 106 Potatoes, cultivation of, 291 disease of, 267. — to cook, 82, 84, rod. Potting plants, 279 PoulUccs, to make and applv, 340-341 Poultry, casserole (1 as'cr-6l), 90. — illnesses of, 313 — in season, 28 — to bake, 82 — to bone, S3-86, [85], — to braise, 87 — to carve, 188, [189]. — to choose, 28 — to draw, 92-93 — to feed, 3ir-3i2. — to house, 312 — to steam, 110 — to truss, HI, [in] Poultry-leeping, 31 1-3 13 Poultry-run, 312 Pregnancy, X28-j2q, 319. — clotbmg during, 120 — precautions during, 129. — signs of, 128 ' — walking during, 129, Prescriptions, to preserve, 317. Presents, 201-203 — birthday, 177-178 — bndge, 178-179. — christening, 183 — for children, 202 — for men, 202 ^—^or women, 202-203 ' — occasions Tor, 201-202. Press studs, to sew on, 232. Prcsfr.p, in dressmaking, 234 — pleats, 733 — suit, 8 Primrov'-s to dr idc, 267. Pn?c'., bndge, 17B, ' ' Propi'’'5iion, see under names of phi is Pruning fruit trees, 270. — hedge ,271 — rr<^ss, 281 — shrubs, 282-283. Pnis'ic aud jici'^oninr', 340 Psvchologv (‘r-koro-jO of children, no-131 Ptarmigan /♦.ic'mi-gan), in sea.'^on, 14- — to bake, 82 — to hang, 97 Public and Preparatorv Schools N'lnd- book, 174. Pudding, 'teamed, to make, jo6. Puddings, left-over, loO — mill . 103 — nee for, loS. — to boil, 84. — to steam, i ro — to turn out, 167, Puff pastry, 105 Pulse, to tel e 341 Puppies, care of, 30G-307, Purie fpu-ra'), 107 Purl stitch, 239 Putty, to use, 75 ‘ Pyracantba (pi-ra-kan'tha), 263. QUAIL in season, 14 — to bake, 82 Quantities per person, 7. — for picnics, 201 — to measure, 1 12 Quilt, cidcrdov n, Tne (tim), cultivation of, 272 Tiled roof, leaking, 70-71 Tiles, to clean, 35 Tinware, to prevent rust in, 35. Tips, to give, 209-210. Toasts, wedding, 213 Tobacco, when to avoid, 163. Toe-nails, care of, 169 in-growing, 169 Tomatoes, cultivation of, 284-^83. — pests of, 278 Tongue, coated, 346-347. — to glaze, 97 Tonic, prescription for, 342-343. Tonsillitis, 347. Tonsils, 347 Tools, garden, 285-286, [287] Toothache, 347 Top-sewing, 248 ' Topside, 101 Tortoi'cs, care of, 313 Tourniquet (toorni-ket), 347-348, [348] , Towels, to buy, 20-21. — to use up, 257 Tojs, dangerous, 113 — for bab>, 133, [136]. Tradesmen’s books, 1-2 Tram, to send cats by, 297-298 — to send dogs 'by, 302-304, [303] Transfers, embroidery, 230. Transplanting, 283-284 Trays, japanned, heat marks on, 17. Treacle, to weigh, 11 1 Treble crochet (kro'sha), 223, [223]. Trellis, climbers for, 262-263, Trenching, 263-266, [263], Trousers, to press, 8 Trowel, 285 Trugg, 286, [287] Trussing, 1T1-112, [iii] — fish, XII. — game, iii. Trussing, poultry, 1 1 1 ' — rabbits and hares, 112. Turf cutter, 286, [287] — iron, 286, [287J. Turfing lawn, 274 Turkey, to bake, ^2 — to choose, 28 — to draw, 92-93 Turnings, to allow for, 225-226 Turmps, cultivation of, 292 — to boil, 85. Twenty-first birthday, 177-178. Twill, to dam, 229. Tying plants, 284 Typhoid (ti'fold), 326. ULTRA-VIOLET rays, 335, 34 * Umbrella) to clean, 33 Unconsciousness, 348 See also apo- plexy, FAINTING. Upholstery, to clean, 13. Urticana (er-ti-kar'i-a), 338. ^ VACCINATION (vak-sm-a'shun), 348-349 Vacuum fiask, to clean, 35. Valve-washer, to fit, 48. ‘ Varicose veins, 349. , Veal, cuts of, 102 — to bake, 82 — to boil, 84 — to choose, 23 Vegetable marrow, cultivation of, 292 jam, 100 _ , to boil, 85 Vegetables, cultivation of, 286-292. — dned, to cook, 93. , — in season, 35-37 — per person, to dlow-, 7 — peste of, 276-278, [277]. — to boil, 84-83 — to bottle, 86-87. — to braise, 87 ^ — to buy, 35 — to dry, 93 — to freshen, 1 12 . — to parboil, 103, — to stew, 1 10 — see also individual names. Velvet, to raise pile on, 37 — to use transfers on, 230. Velveteen, to wash, 37 Venison in season, 14 — to hang, 97 Ventilation, 135-136 — of greenhouse, 271 Vermin, see pests and under indi- vidual names Vinegar, uses of, 37, Virginian creeper, 263. INDEX AND PRONOUNCING GLOSSARY 373 Visiting, 210-aii. — cards, an. — invitations, 213 — tips, 209-210 — Tveck-cnd, 213 Visitors, see guests Vitamins {\-i'ta-minz), 151. Voice, importance of pleasant, 185- 186 — modulauon of, 169-170 Voile (voil), transfers on, 230. Vomiting, 349. — of blood, 349. WAIST, to keep slim, 170. Waist-line, to fit, 233 Walking, bab>’s, 136-137. — during pregnancy, 129 Wall, brick, to point, 42-43 Wallpaper, samished, to clean, 37. Walls, to drive nails in, 68-69, [68] Warts, 349. , — on dogs, 306 ashcr, to fit valve-, 48 — to replace tap-, 74-74, [74]. Washing, see 1 aundiiv W' ashing-powder, to make, 37. Washing-up, hints on, 37 Wasps, 278 — stings of,' 371. Wasting in children, 3-t9--3SO Water as fire cvtinfeuisher, 58, 61. — for face, 147. — spots, to remove, 34 — to soften, 37-38 Watering garden, 292. — pot plants, 292 Waving, hair, 153 Wax in cars, 148, 326. Weaning baby, 137 Wedding anniversaries, 21 1., « — conduct of, 212 — dress, 212 — expenses, 212-213. — forms of, 21 1 — invitations, 198 — reception, 2i'3 — toasts, 213. Weed-killer, 293, Weeds, 292-293 Week-end guests, 213 Weight, normal adult, 151 — baby’s, 137-138 — children’s, 138 — to increase, 170-171 — to reduce, 171-172, [172]. Weights and measures, 112 1 Whey (wha), 112. Whip and tongue graft, 270, [270]. Whipping cream and eggs, 112. — stitch, 257, [257] Whitefly, control of, 278 Whitewash, to apply, 45-46, [46]. Whiting, to truss, in Whitlow, 350 Wicker chairs, padded backs for, 216- 217 Widgeon (wi'jun) in season, 14 — to bake, 82 Widows’ mouriiing 177 Wild duck in season, 14 to bake, 82 to choose, IS Wind, 33 1 Window , loose, 72 — to prevent steaming on, 38 Window-boxes, 293 Window-ledge, tiled, to clean, 35 \\ indow-pane, to renew, 75 Windows, to clean, 16 Window-sashcs, to put in order, 71- 72. [73] Wine for dinners, 188, 190 — temperatures, 190 — to serve, 188 — to store, 38 Wine-glasses, [191] Wireless set, to detect faults in, 75-78. Wire-worms, 278 Whstena (wis-tcr'i-a), 263 Wood, to chop or saw, 78, [77, 78]. Woodcock in season, 14 — to bake, 82 Woodlice, control of, [277], 278. Woodwork, to clean, 38 Woodworm, 14 ’ Wool, choice of-knitting, 237-238. Woollens, to wash, 19-20 Worms, garden, 27S, 279 — internal, 350 in cats, 299 -in dogs, 306 Wounds on birds, 295. — to change dressings on, 328 — sec also cuts Wrinkles, to prevent, 173 Wrists, to make supple, 173 Wnting letters, see letter W'RITING. Writing-table, to stock, 195-196 YEW hedge, 271 Yorkshire pudding, to lighten, 11a. ZINC bath, to clean, 2 I ELIZABETH CRAIG’S ENQUIRE WITHIN A book,jfull of simple^ lively and up-to-date irformation on every household subject. Over 2-poo hints to be kept 'leady to hand. COLLINS 14 ST JAMES’S PLACE