ters are printed in this JOURNAL, no names will be attached to them. Will close my letter for this time; expect to address you again in the following number of the JOURNAL. ESSAY ON HYGIENE. READ IN SISTER SORENSEN'S CLASS, PROVO. MRS. DELIA BOOTH. YGIENE is that department of medicine that treats of the preservation of health. And upon these principles are founded the laws of life and health, and upon health depends the degree of usefulness and happiness that a person may attain to. I believe that the highest laws of hygiene are found in the Word of Wisdom, and by observing these laws we not only gain the greatest temporal blessing, that of health and strength, but there is also a spiritual blessing of hidden treasures of knowledge promised. We who do not keep these laws must consider ourselves among the weakest of the weak, for unto such it was given. In addition to these higher laws are a great many that have been gained by experience, and the result of experiment, and the intelligence that is given to mankind. The part of our living upon which health most depends, I believe, is the food we take and the manner in which we take it. It should be eaten in as nearly a natural state as possible; there are a great many things that cannot be eaten raw, but they should be cooked in the simplest manner. All manner of fried food is unhealthful, as fried meat, fried potatoes, fried bread and cakes, etc., and should not be used as common articles of food. Meat should form as small a part of the diet as circumstances will allow. All vegetables should be cooked with as little seasoning as will make them palatable-and this matter of taste is more a habit than anything else. Those who are accustomed to plain food relish it as well as those who indulge in highly seasoned food, and have the advantage of feeling well after it. Most fruit in its season should be eaten raw; that to be used out of the fruit season should be put up fresh, for preserves, jam and jelly are too strong for the stomach and cause thirst, heart-burn and indigestion. The subject of hygienic bread has been so thoroughly discussed and experimented upon as to need nothing further with the members of the class. I consider exercise next to eating in the laws of health; exercise should be moderate and varied, and taken as much as possible in the open air. Where this is not possible it should be in well ventilated rooms. Always stopping short of fatigue, for when one becomes exhausted there is a tearing down instead of a building up of strength, and much of the ill health of the present age is due to over-work and exhausted energies, both mental and physical. But I consider it much worse where poor health is a want of exercise, and, best of all, where useful work is a means of healthful exercise. Bathing is an important matter of health, though some believe it more a luxury than a necessity of health. We find people who do not indulge in it to be strong and healthy-particularly strong as regard one of the five senses - and some babies and delicate persons seem to be weakened by too much bathing. I heard a prominent doctor say that the healthiest children are those that are raised in dirt. Bathing is an important factor in nursing the sick, and is very beneficial. A great deal might be said on the different kinds of baths and how to take them, but it would be too lengthy for this article. So also would the subject of the influence that the mind has on the health, and the influence of morals and religion as regards hygiene. HOUSE AND HOME. THE LAW OF TRUE POLITENESS. MAGGIE BRANDLEY. "Do unto others as you would that they should do unto you." TR RUE politeness, self-sacrifice and real goodness of heart are inseparably connected. Many people, who claim to be very polite and polished in manner, have really no claim on that title of respect. This may seem to be a broad assertion; but when its depths are entirely fathomed, its meaning can be better understood. Who does not realize the good effects of gentle, courteous manners? Who has not felt the silent yet mighty influence of the same? Good behavior is always a recommend of merit to anyone. To be truly polite, one must not alone be polished from without, but should be really kind and true-hearted within. Both hand and heart should be trained and schooled, that good manners will become natural and a part of ourselves. Kind and gentle manners cannot, without detection, be worn like cloak or garment for awhile and then cast aside. The silken cord of generosity and kindness should be intermixed and woven through our lives, softening all harsher feelings and rendering judgment just but merciful. It becomes natural to judge a person by his appearance and manner, although this rule should not always be followed. a The young should not underrate the value of true politeness. It may become a pleasing and attractive trait of character. It may be viewed as a light and index of the man. Like a jewel it becomes more polished and bright with constant wear. Genuine politeness knows no inferiors in any class of men-the rich and poor, the high and low-all have an equal claim on the courtesy of humanity. A pleasant word and a kindly recognition, generally speaking, affects them all the same. Therefore, a true lady or gentleman will know no distinct class, but will treat all as fellow-beings, actuated by that kindly good-will which should always prompt the pleasant ways and agreeable manners. He who wears a mask of polished manners for fear of being considered rude or ungentlemanly, and yet who cares nothing for the feelings of others, cannot lay claim to the honored title of gentleman. No personal adornment of worth can exist independent of truth and honesty. It would be only a fraud. Deception is often visible in manner and looks, if not in words. The insincere lack that enthusiasm and earnestness which characterize the honest and sincere. The truly great are those who can make the most lowly feel composed and at ease in their company. He who can-though he be a king-treat even his servants with kindness and respect is worthy of the respect of his fellows. But how ignoble and despicable does he appear who despises the entreaty of a little child, while to equals or superiors he would be so gracious and solicitous! solitary way courted only, perhaps, for personal interests. There is too little regard given to the accomplishment of those graces which so embellish and give charm to the possessor. The polished exterior should be a mirror of the inward, and the inner man should be a reflector of the outside. The two Among the children of our Father | combined make a complete whole. A How much we might help others live by a strict observance of this law, the angels only know! These little duties, these seemingly trivial matters, simple kindnesses, little courtesies, yet how they sweeten life! Napoleon conquered cities, and although he won laurels of fame, it is doutful if he ever won many warm hearts. Unlike Napoleon, Peter the Great lives fresh and green in the hearts of his countrymen. God bless the memory of such men and women! He did all in his power for the advancement and good of his fellow-men, both in the way of learning and in the arts and sciences. And finally risked and lost his own life to save the lives of others. That is real greatness. Have I digressed from my subject? Have we not seen that true politeness, self-sacrifice and a due regard for the feelings and privileges of others are linked in one grand chain? Not always the most costly attire is displayed to the best advantage or strikes one with its beauty most; but the good taste, the finishing touches of neatness, the attention to small things. Neither is it a profession of etiquette that lingers in memory, but the unstudied little graces and tendencies which can be made manifest in so many untold ways. Not the fopish, dudish young man is a gentleman, but he who can be a gentleman at any time and in any place. Not the coquettish, there should be no superiors, only as real greatness, virtue and true nobility command the respect of the multitude. True politeness enhances all the pleasures of life. There are a few commonplace rules which, if observed, would greatly increase the peace and harmony of home and society. We find older people jarring, nagging and breaking these rules continually. Cannot our boys and girls set them a worthy example? A proper estimate of these rules combined with true moral worth, of which honor is the legitimate offspring, much happiness and success may be attained in life. true gentleman does not make himself the subject of conversation; he does not interrupt others while talking, but he is content to listen attentively till his turn comes. He does not groan and bewail his unhappy fate, but he tries to inspire in others a love of life. He avoids hasty speeches that might stab his dearest friend, and is ever ready to assist his fallen brother. A broad distinction should be made between the smooth-tongued, courteous villain, who would take advantage of his fellow and impose upon virtue, and the gentleman of honor. We want the young to imitate the one and scorn with disgust the other. A child may be taught in all the branches of learning, and if unselfish, genial warmth is not developed in its nature, not many will love it; it will go on its | flirting young girl is a lady, but she who behaves in a lady-like manner wherever and whenever she may be seen. RICHFIELD, Jan. 28, 1891. fingers, sprinkle the surface lightly with flour, and cover with several thicknesses of old table-linen. You may leave the tray on the kitchen table, or in some other warm place. If the yeast is good, the bread can be made as early as seven or eight o'clock; LEAVENED GRAHAM BREAD (SOFTER.) though in pretty warm weather it is COOKING RECIPES. I quart boiling water. 11⁄2 cup good hop yeast. I " sifted white flour for scalding. 41⁄2 cups ing. 6 cups sifted Graham flour for mixing. The bread made according to the last recipe is light, dry and flaky; that described in the present one is more moist, but 'light, sweet and good. Some prefer one, some the other. better to set the sponge later, and mix the last thing before bed-time. Next morning you will find the bread increased in volume, and also considerably stiffer in texture; so much so that you can readily lift it from the tray to the moulding-board. Give it ten minutes' thorough kneading-a little longer for a larger batch-using very little flour; then mould into four or five loaves, put in separate pans, cover, and set to rise. When light enough, bake; a few moments delay will spoil the bread. The oven must In the afternoon, say four or five o'clock, make the sponge; scald the cup of white flour by pouring over it ❘ be moderate in the start, allowing the the quart of boiling water, and stirring well to remove lumps. When cooled to lukewarm, thicken with the rest of the white flour (sifted), add the half cup of yeast, and beat to a smooth batter, thick enough to drop from the spoon. Set this where it will keep warm; when risen, which should be in two or three hours, sift the Graham flour into the tray; or if you have best Akron (Graham flour from white wheat), simply stir it up lightly, with out sifting. In very cold weather, warm the flour slightly before beginning to mix; dip out a cupful to work in as it is needed, then make a well in the rest of it, and pour in the sponge. Mix as soft as possible, working with both hands till the flour and sponge are thoroughly incorporated, and a plastic dough is formed entirely too soft to lift from the tray. Then remove with a knife what adheres to the loaves to swell a little before they commence to brown; if baked too fast at first, they will be doughy in the middle. Continue with an even heat, slackening it toward the last, so as not to scorch in finishing; the bread should be done in from forty to fifty minutes, though larger loaves (which are never quite as good) require an hour. Have the crust an even brown, and not too thick. When taken from the pans, stand the loaves endwise till cold; then wrap in clean cloths, and put away. In very warm weather, the bread is in danger of souring if it stands over the morning, and get through with the night; to avoid this, set the sponge in intermediate processes in time to bake the same day. TOMATOES-HOW TO CAN. Tomatoes are said by some to be hard to keep. That the fault is in the from stem to blossom; then heat rather management and not in the tomatoes, ❘ slowly, until the whole mass is thoris shown from the fact that some per- | oughly hot, and boiling; skim if there sons have no trouble with them. The is need. The jars being in order prowhole difficulty is caused by the retenceed to fill, first pouring in a very little tion of air-bubbles; these, if present, juice; then lift out the tomatoes, one can be detected by turning the jar at a time, and when the can is almost upside down after sealing, when the filled dip in the juicy portion, at the bubbles will rise through the contents same time introducing a large spoon, up to the surface. If you will careand firmly pressing down the tomafully expel these intruders before screwtoes, which will send the air-bubbles ing on the covers, the tomatoes will to the top. When no more juice can keep perfectly. To do this, proceed be added, dry the moisture from the as follows: If the tomatoes are pretty can, adjust the rubber, and seal as beripe they will be quite soft when fore. The covers must be tightened cooked, and the confined bubbles of two or three times; once after the jars air will be all through them. As soon are entirely cold. With these precauas they come to a boil, push down the tions the tomatoes ought all to keep; top ones, so that all may be thoroughly though it is generally safe to apply the scalded; then fill the can, pass a sil test, that of inverting the can after it is ver spoon through the hot mass, movsealed, and cool enough to handle. ing it in such a way as to let the bub | The jars must be set in a closet or bles escape to the top; these can freother dark place, and inspected occaquently be seen through the glass, ❘ sionally the first few weeks, to see that down the sides of the jar. When you they are all in order; if mould begins feel sure that they are all let out, pour to appear the can must be opened, the in a little more juice if it is needed specks of mould carefully removed, (the can should be filled almost to its and the tomatoes used. brim), then wipe off the moisture, put on the dry rubber, and screw down the cover. After the jars have partly cooled, give the covers a second twist, then turn each one upside down, and see if any bubbles ascend; if so, it must be opened, the tomatoes heated again to boiling, and the can refilled in the same careful manner. A better way, however, if you can get the tomatoes, is this: Select those that are not too ripe-a little firm to the touch; smooth, round ones of medium size, are the best. Peel with out scalding, as it makes them less soft; the knife must be thin and sharp. Put them into the kettle whole or if large, cut once through Glass cans that seal with wax, are thought to keep tomatoes better than those that are self-sealing, owing perhaps to the fact that the latter are not always well made. Tin cans are good to exclude the air, but as already stated, the acid corrodes the metal more or less, and the oxide of tin is formed. For this reason glass is always preferable, even for tomatoes. If tin is used, however, it should be of the very best quality, and the cans opened before there is any decided metallic taste imparted to their contents. Very few brands are good after eight or ten months. When the tin is poor, the acid corrodes it in a short time. Health in the Household. |