Buttermilk is an exceedingly wholesome drink, especially good for corpulent people and dyspeptics. If put into clean bottles and canned or sealed will keep for a long time. Minnie Mann.

Iced Buttermilk

There is no healthier drink than buttermilk, but it must be fresh and rich to be good. It should be kept on ice and just before serving a little shaved ice put into each glass will improve it still more. C. I. Milton.


Drinking Water

Great care, therefore, should be exercised as to the sort of water we drink as well as to the food we eat. Water, when pure, is a colorless, transparent liquid.

Rain water is the best example of pure water known, but when it stands in cisterns it is liable to become contaminated by neighboring sinks and vaults and rendered unfit to drink.

Spring water is the nearest approach to perfect water that we have. This is particularly so when it flows through rocky or sandy soil. A "living spring" is a boon to humanity, and how beautiful that our country is blessed with them.

Filtered Water

The functions of water are so important to the human race that where the least suspicion occurs as to its purity, it should be either filtered or boiled before using. Many people in cities take the double precaution. They first filter the water, then boil it. In boiling, the insoluble lime which the water takes up in its passage through the air and soil is precipitated to the bottom of the kettle, thus the impurities are eliminated, and the water becomes soft. Filters are procurable at a slight cost. They are valuable in taking sediment out of water, but they do not remove germs. Boiling must do this.

Bad Effects Of Ice-Water

Ice-water taken to excess is detrimental. It chills the mucous membranes, and creates an inflammation which calls for more and more of the liquid. It interferes with the formation of gastric juices. Dyspepsia is also often traceable to its use. An old-fashioned, but good, method of cooling water for drinking purposes is to draw it in a stone pitcher, cover over the top and place several folds of cloth around the outside, wetting them as often as they become dry. Another way, and a better one still if one has ice, is to bottle the water and set the bottle on ice.


Healthfulness Of Tea And Coffee

Much has been said of the unhealthfu ness of tea and coffee, in producing unpleasant and dyspeptic symptoms, but a person of ordinary good health can partake of both beverages moderately with food, without serious effects.

Both coffee and tea should be kept in tin "caddies." Wood will impart an odor to either article if enclosed in it. Coffee should be bought in small quantities and in the green berry, if practicable. When one roasts and grinds it oneself one is certain of no adulterations. Three-fourths Java and one-fourth Mocha makes the best mixture.

How To Make Tea

Tea should be made as soon as the water boils, and only a small quantity of hot water should be poured on at first. Then it should be set back from the fire where it will "draw" for about five minutes, then filled up with boiling water and brought to the table. The usual recipe is two teaspoonfuls of tea to each cupful of water, but I should advise much less tea than this.

Water that has stood in the kettle over night should never be used. Ceylon tea must be made in small quantities, and made often, as it becomes bitter by standing. Uncolored Japan is considered the purest of all teas. An Old Tea Drinker.

Russian Tea

A tea made after the manner of that made in Russia is growing in favor in this country and especially so for afternoon tea drinking. To make it properly a semivar is needed but in the absence of the semivar, tea can be made in the usual way and poured into cups in which has been placed a thin slice of lemon. Serve. Society Woman.


How To Make Good Coffee

Coffee is the breakfast beverage of thousands, but how little enjoyment if it is so poorly made as to lead one to wonder if the real coffee ever entered into its make-up. For five persons use one-half cupful or a trifle more of ground coffee; stir into it one-half of the white of an egg and a little cold water. Now pour all into the coffee boiler and pour on five cups of boiling water. Let it slowly come to a boil and then, with a granite spoon, stir it up and set it back on the range to settle. In eight minutes it is ready, clear as amber and very delicious.

T. J. Thompson.

Drip Coffee

Hardware stores now sell a patent coffee pot which has a compartment for placing the coffee in, and the boiling water is poured on it and it drips or filters through. A good drip pot may be made by taking a ring that fits the inside of the pot at the top and a muslin bag can be sewed on this ring, into which the ground coffee can be put. Pour all the boiling water you will need over the coffee and close the lid. When it has all passed through it is done and ready to drink.

Anna Stone, M. D.

Iced Coffee

Take one quart of hot coffee and one quart of hot milk, but not boiled, and pour both into an ice-cream freezer. Sweeten, cover and place it in a tub of ice and rock salt. Turn the freezer for six minutes and serve in glasses with whipped cream. Mrs. Minnie Johnson.

Coffee With Whipped Cream

Put into each cup a teaspoonful of sugar and two tablespoonfuls of boiling milk. Fill the cups two-thirds full with hot coffee and put on top two spoonfuls of the whipped cream. Minerva Weeks.

Black Or After Dinner Coffee

Put one cupful of coffee in the coffee boiler, a little egg and cold water. Stir well, then pour on three cupfuls of boiling water. Put on the cover and let it come to a boil; stir and let stand in a hot place for fifteen minutes. Serve in demi-tasse cups. Etta Stebbins.

Crust Coffee

Brown entire wheat bread until quite hard and crush with rolling-pin; place one-half cupful in coffee pot; pour over one pint of boiling water and boil five minutes. Add one pint of milk, let heat and add one table-spoonful of sugar. Let settle two or three minutes and pour.

Marion Davis, M. D.

Acorn Coffee

Acorn coffee is much used in Germany as a substitute for ordinary coffee. It is said to be strengthening to consumptive persons. Acorns are very astringent in their raw state, but they lose this quality when roasted. Delicate children are benefitted by this method of preparing acorns. They are always gathered in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven. They are then roasted like ordinary coffee, until they become a cinnamon-brown. After roasting, the acorns are ground or pounded in a mortar, to prevent their becoming tough; a very little butter is added and the coffee is then placed in air-tight bottles. Prepare in the same way as ordinary coffee. Julia Davis.

Postum Food Coffee (For Weak Stomachs)

This is excellent for those who are troubled with weak stomachs. Can be found at all grocers. Directions for use are on each package.