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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 21, 1910)
THE SUNDAY OREGOXIAX. PORTLAND AUGUST 21. 1909- FRESH WATER LAKE, SET ALMOST IN LAP OF PACIFIC OCEAN, IS MYSTERY Breaker Are in Sight of Ita Shores and Bay Is But Stone's Throw Few Who Have Discovered It Rave Over Its Quaint Charm. L ."k. ' . ' . s T TX T. OVTTT. ABEJUEM. Wash.. AuT. SX (Spe cial.) What is probably ou of the most unique bodies of water In the) country, and one which t deserving of place In Nature's list of curiosities, la Schneider's Lake, situated on the Ion, curving neck of rand and driftwood that jutting out into the Pacific Otftn com Irtiie the jroat northern arm forming Grays Harbor. Tts rlatra to diMint tion lies in the fact that though it neelltw in the very eatnd dnnra of the sea Itself. lt!i tl break ers In is;ht to the wcxt and rhe bay a tone'B-tbrow to the east. It is coniposrd of pore fresh water. Tt "Tke of Mylry" it has been called by the fortunate, few of the Initi ated who know of its cxUtcnte and who each Summer seek Its vicinity to enjoy the cool of lts wooded shores ever fanned br an ocean breese. That It has er far eecaned the vast mneoaree of humanity who In tl heat desert the city for the open, lies rrincl pnl'.y In the fsrt that both the lake and tho land stirroundlns; it are practically uninhabited; are inaccesplhle and are owned by a mere handful of men. There have been a few wealthy per sons who through some fortunate clrcum Panc discovered It. but their riches hava bwn unable to purchase even a slto suf-fh-lent to hold a Bummer bunalow. One banker of Abordeen. thus frustrated, has satisfied himself with the building of a home-boat on the bay. and each Rum mer ramps within a few hundred yards of the lake. Stretching ewveral miles In length. Its surface studded with tiny islands tliat of fer glimpses of surprising beauty, the little oasis in the miles of sand and salt witter la truly a discovery. leaving its shore and plunging east ward through towering timber and dense underbrush. the investigator travels scarcely SOS yards before emerging upon tlie shores of tlio bay. Taking a course directly opposite across the lake, one scrambles up a sand dune formed by the sea. and from this height cases over a bare half-mile of willow forest at the Pacific Ocean. Thus the beach of the great salt body forms also the beach for tt freffti water lake. tt is truly an odd sensation, which so far as la known can be experienced in no other spot, to urge a canoe silently thtoush the rlppUng waiters of this lake sandwiched between salt water, and hear the never-ceasing roar of the breakers at one's elbow. Joeeph Schneider, brother of Fire CTilef Adam Schneider, of Aberdeen, owns e acres, one point of his property stretching into the lake, and another earner Jutting Into the bay. ad he has erected a small ranting cabin in keering with the spot. This Is the sole sjgn of human lnuahttance t be found. The reason for the lake's existence is M rr Alter of snoch conjecture and still more argument. It k said by some thst hid den springs constantly feed It, yet tests at various points for ohacges of tempera ture in the water have brought no result, while there seems to be no current on ralnt days which soch a source of sup ply would probably bring about. Many talsnds. rich in shrubbery and stunted firs, stretch crosswise over the lake, and threading through these one omts upon one stretch of open water after another, each offering a new and aeemlngly more picturesque aspect. On the East or "bay" side, great tim bers through which no logging crew has cut Its devastating path, reach high Into the sky. To the West toward the thundering breakers the sand dunes rise sheer out of the water, dotted with wil low brush and occasionally with a pom pous cluster of fir. Clambering np these sandy banks the ocean at once comes Into view while two miles to the south the entrance to Orsys Harbor with the coming and go ing or shipping is easily visible. In the Fall the mudflats at the upper end of the lake offer a splendid feed ing ground for the myriads of ducks snd geese thst snnuslly halt for a fleeting moment In their migration. Tlien it W that the initiated, together with a few hardened men who for years hare lived In shacks within a half dav's walk of the lake, don their warm est outfits and In hip boots brave the terrific wind and rain storms thst sweep In from the ocean, and enjoy bunting such ss comes to but few lov ers of the snort. In the willows slong the "range as the strip of beach between the sea and lake Hi caJled. the deer still Inrk In anurdanc. while many are the marks ef the bear where bruin standing on kind qnsrters has clawed bis trade f yk V -".!, ' - i- 1 e-- s et-kvw,-.l I ;4v s4vf 1 W . - - t- ieu-!e. - - J - rl 4,1 -'-r mark in tbe bark of trees many feet above ground. Vlllk and weasel are found In suffi cient ooantlties to make their capture the aim of trappers daring the coldest months. In Winter when the storms and tide rips send tbe smaller craft that ply the bay scurrying for shelter and force even the larger steamers to remain at the docks, this Northern point Is prac tically isolated. Then it Is the small handful of men who make the point their home the year round, are In their glory. With several month's supply of coffee, salt and other bare necessities in the staple line, tney live the life that they have come to know and love. Up More daylight In tbe cold No vember mornings, with the rain driv ing in straight, blinding sheets across the "range." they shoulder their shot guns against a wind that fairly lifts them from their feet. Hoars later, long after the sun hag gone down In the west, they return from a dsy no unhaxdened man could aurvlve. bring their burdens of duck and geese, feathered tribute to their labors. Then with their little stoves fairly shaking the cabins with a pulsation of heat they clean their day's kill while a half-dosen birds, shot some days be fore, are roasting In the oven. Twelve hours out In the wild weather such as is known only at tha ocean's rim breeds a corresponding appetite and he allotted to be the cook splits at least two birds for each man. This winter life is the life the oc casional Summer excursionist who MORE PICKLE RECIPES ARE GIVEN BY EXPERT BT LILIAN TiNVLe. Pickle Series No. S. TKS cucumber may be tbe "leader tn pickles, both In bulk and gen eral popularity, but usually each house wife ha some other Individual pickle or relish which she and her family con sider "the best ever." Mangoes, mixed pickles, mustard pickles, piccalilli, chow-chow, green tomatoes, walnuts, onions and cabbage an have their dev otees. I have even known embryo housekeepers of very tender years who prided themselves on nasturtium pickles made "ail by themselves." . Nasturtium pickles by the way. are well worth the attention of any one blessed with an abundance of those honest name-colored flowers. All you have to do Is to half fill a Jar witb vinegar, add a teaspoonful or two of salt and drop Into this, as they ripen, half-grown nasturtium seeds. ' Pick them every morning, before breakfast. The breath of fresh air will do you good; the flowers will bloom longer: and when the frost comes yon will have a nice jar of piquant pickles that will serve admirably In place of the more expensive capers. In sauces, sal ads, sandwiches and chafing-dish con coctions. Just now peach and melon mangoes may be Inexpensively prepared. Be sides their more obvious uses, they , -p -assss-ssBg.t,fc0- through some mischance alights at tha North Point, never dreams of. A few picnickers occasionally wander from the beaten path and find them selves at the very tip of the arm where the Govern tnert is tolling with a mil lion dollar jetty but rarer still is it thst one penetrates that forest at his bark and comes out at the lake's edge to marvel and wonder. But the lake he sees so placid In Bummer is whipped In Winter Into frothing white caps, swept by a wind against which even a man Inured to the use of oars, dare not pull. Tet the land cannot be bought. Those who own adjacent timber are waiting until the axe and saw and donkey en gine have claimed the present untsmed forest, while others who know perhaps what that unusual lake may sometime be worth to the tourist, are equally unwilling to loose their hold. Still others, the minority perhaps, like Bcbneider. have more sentimental, yet stronger reasons. go It Is that the -lak year after year remains In It virgin, mysterious state, unspoiled and unchanged by the hand of man. Its origin and Its existence are still as unknown as the day when Captain Gray first was guided to the harbor which bears his name by the "Lone Tree" two miles away on the point. The day will come, perhaps, when some glast Bummer hotel will stretch Its cool verandas along ths shores while Its boats will dot the surface of the water. Now tt remains a beautiful, lit tle-known, wilderness, hidden and be- witchlug. spelling peace 10 T.ne urea man of the city who can find shelter there still the "Lake of Mystery." make nice little presents for the com ing, though still distant, holiday sea son; and they usually sell well for church fairs and similar money-making schemes. . The following is an old Southern recipe: . Peach Mangoes Choose large free stone peaches, sound and not quite ripe. Wipe, cover with strong brine and let stand a week. Then dry them; cut a lice from the side of each peach, and remove the stone, saving the slice to replace after the peach is stuffed. For the stuffing, use a teaspoonful each of ground nutmeg, mustard, mace, white sugar, celery seed, salad oil. one clove of garlic, finely chopped, one table spoonful grated horseradish, 12 whole pepper corns, and one-eighth tesapoon f ul of ginger. Tbe quality can of course be Indefinitely Increased according to the number of peaches prepared: but the above Is an easy form In which to remember the proportions. Mix all to gether and stuff the peach as full as It will hold. Sew on tbe slice with strong linen thread. Arrange the peaches In jars, large or small accord ing to convenience. Dissolve one cup ful brown sugar In one gallon best vinegar: add one-fourth to one-half teaspoonful cayenne according to whether you like hot pickles or not, and pour the scalding vinegar over the peaches. Cover in the usual way. . Melons, peppers, green tomatoes, cu cumbers and pears are also used for Mangoes" of varying flavor. For nenncr mangoes the seeds and veins should be removed through a slit made In the sides of large, sweet peppers. The stuffing given for peach mangoes may be used, but since greater bulk is required, equal parts of finely chopped celery and cabbage with or without onion. Is often mixed with the more concentrated flavoring material. The vinegar Is poured over the stuffed peppers, as above; but should be poured off and reheated three times with two days between each scalding before the peppers are finally sealed up. Four months will be needed for these man goes to attain full ripeness of flavor. Melon mangoes are always popular, but the greatest diversity of opinion exists ss to what Is the best filling for them. Moreover, some makers advo cate the removal of a section of the melon, longitudinally; while others hold that the only correct way is to remove a circular piece, with an apple-corer or sharp knife, from one end. In any case, the seeds must be carefully taken out, with a teaspoon, and the hard part of the rind discreetly pared away. Filling No. 1 One dozen peaches. pared and cut In slices: one-fourth cup each of preserved ginger, orangepeei and cherries, cut fine; one-half tea spoonful each powdered mace and cori ander seed. Fill the melons with this and sew on the removed pieces. For seven or eight pounds of melons make a syrup, using four pounds brown sugar to one quart vinegar flavored witn one-half cup, mixed, stick cinnamon, whole mace, cardamoms, celery seed and cloves. 'Add two or three small red peppers and one bay leaf. Let the melons cook slowly in the syrup until easily pierced with a skewer. Set aside over night, .In the morning draw on the syrup, heated to boiling point, and return It to the melons. Repeat this twice, then re duce the syrup, by boiling until It Just covers the pickles. Cover and store In the usual way. Filling No. 2 Let the melons stand In a strong brine, .one cup salt to one gallon water, over night. I'hop very tine equal parts green tomatoes. cab- Answers to Correspondents BT UMAX TINQMI. PORTLAND. Or, Aug. 14. In to day's Sunday Oregonlan I see someone desires a recipe for cheese pie. I am German and am sending you a recipe I learned. from my mother. The clabbered milk Is slowly heated until It separates. I will have to leave the science of It to you I know when It Is just right by tast ing a bit of It, or pinching it between my lingers. It must be a little firm. Then I pour it Into a cheesecloth bag. and allow to drain thoroughly.. It us ually hangs over night. For tle pie make a nice rich crust and line the pie tin one crust only, as the pie Is not covered. Tiemove the cheese from the bag and squeeze in the hands to remove all whey. Then crum ble It up with the fingers, so that It Is loose and "pebbly." Break two or three eggs In a bowl fsave out a little white) beat thoroughly, add a tea spoon of sugar, and beat again. Scald a cup of milk and pour gently over the eggs, then add the cheese. Taste and add more sugar If needed, also suffi cient salt. After the pie tin Is lined with crust I put the little egg white I saved out on It and brush It around thoroughly. My mother said It kept the crust from soaking. Pour In the eggs, milk, and cheese, and place a few bits of butter on top; dust with ground cinnamon, and bake until the custard sets. I never measure th emllk or cheese just ure what I have, and enough milk to till the plo tin. This pie is delicious either hot or cold. Some time ago someone complained about the merlngne on lemon pie pull ing off when endeavoring to cut It, May I give my remedy? I did not see your answer to the question. Beat whites of two eggs until frothy, then add a pinch of cream of tartar. Beat until beginning to get stiff, then add two tablespoons powdered sugar, and beat until very stiff. This will take quite a few minutes. When very stiff, add one-half cup powdered sugar, mix thoroughly together, but do not beat any more. This makes a penect. me rlngne, but one must take the time to beat It long and hard before adding the last of the sugar. "C" Many thanks for your helpful letter. I am sure my correspondent will also be grateful to you. To Miss Q. O., who asked for the cheese recipe. I would add that if the above Is not the kind she meant, I shall be glad to give her others, of Kngllsh and' American origin, which differ somewhat In character from ho above. I also have a German recipe, something like the one given by "C'' but containing currants and flavored with lemon or orange rind. Long Beach. Wash.. Aug. 11. Will you please tell me, through The Ore ironlnn.how to make "Manchester Pud ding?" Also "Golden Pudding" made with orange marmalade. Thanking you now for your now for your kind ness in answering. MRS. T. K. M. I hope the following are what you mean. They are both old-fashioned, English recipes. Manchester pudding Three ounces white bread crumbc grated and sifted: one cun milk: a strip of lemon rind. cut very thin: four egg yolks and two whites; one-fourth cup butter; one third cup sugar, or more according to taste: three tablespoons brandy, puff paste, raspberry, strawberry or apricot Jam. Flavor the milk by Infusing the lem on rind In It. Pour the hot milk on the crumbs, and boll two or three minutes; add the sugar and butter, then the eggs. well-beaten and last the brandy, 'lnis ingredient may, of course, be omitted. If preferred, and other flavoring sub stituted. Have ready a plo plate cov ered with puff or rich flaky paste. Cover the bottom of the pie with a rather thick layer of Jam; then nit up with the cold custard mixture. Bake until the paste Is a delicate color and the oustard mixture firm. The two egg whites, remaining from the four eggs. may be made into a meringue as des cribed above by "C," and spread or nined unon the firm custard mixture. as for lemon pie, but "Manchester pud ding" without the meringue Is often served, and tne extra wnit.es misni w utilized In some other way. For the benefit of Miss Q. U. I may mention that there Is an English Cheese cake" made exactly llKe tne above except that one cup cottage cheese is substituted for the Dread crumbs. The cheese Is measured after being broken up and rubbed througn a sieve. Golden ouddlng one cup fresh white bread crumbs, sifted through a coland er. One-fourth pound suet, very finely chopped, or one third cup butter, creamed: one-half cup sugar; one-half cup marmalade; four eggs; a pinch of salt. Add the crumbs to the chopped suet or creamed butter, and Bugar and marmalade. Beat the eggs thoroughly and mix well wnSi the other ingredi ents. Place in a buttered mould, cover, and steam ot boll two hours. For a plainer pudding double the quantity of bread crumbs, use three eggs only, and add an extra table spoon of marmalade with enough milk to moisten the mixture. Another pudding of similar name but plainer Is made with one-half cup flour: one-half cup bread crumbs one fourth cup sugar; one egg; one table spoon baking powder: one-third cup shredded suet, measured after cutting, or one-fourth cup mixed lard and but ter, or earned; four tablespoons orange marmalade; milk enough to moisten. Mix and cook as above. 1 have to thank a correspondent, who Cage, onions, celery, small cucumbers, and green peppers. A few nasturtium seeds may be added, if available. Let the mixture stand overnight In salted water; then drain and cover with vinegar, again letting stand over night. Irain and press the chopped vegetables. Mix In for each melon ! cloves, one inch of cinnamon, one-half teaspoonful grated horseradish, and one-half tea spoonful mustard seed. Fill the melons, sew.them up and let stand over night In the vinegar used for the chopped vege tables, with as much more as may be necessary to' cover them. In the mora Ing simmer until tender, remove to a Jar. and cover with vinegar. Drain off next day; add two cupfuls sugar to one- gallon vinegar and cayenne to taste. Boll up and pour over the man goes. Drain, heat. and scald the mangoes lor three successive morn ing?. , Filling No. 3 Prepare nine melons of equal size and let stand over plght In brine as above. Chop one of them rather fine and add about the same bulk of cleaned and dried currants or Sultana raisins, and half as much mixed mustard seed and celery seed. The seeds should be covered with boil ing water and allowed to stand 15 minutes. Drain thoroughly, and ml with the currants and chopped melon. Fill and sew up the melons; and finish as In the preceding recipes, using a syrup made with one pint sugar to 3 pints cider vinegar, spiced or unspiced. as may be preferred. A few tiny red peppers may be added to each bottle of pickles. Instead of the cayenne oi tne preceding recipe. , Large cucumbers, either green or ripe, can be substituted for melons In any of these recipes. The effect wl'l be similar though not the same. Another simple filling, suitable for peach, pepper, melon, pear or cucum ber mangoes, consists of equal parts yellow mustard seed (scalded), celery seed, grated horseradish, grated ginger root and two or three cloves for each mango. Either vinegar-syrup or slight ly sweetened vinegar could be used with this filling, the method of finish ing toeing the same as In the preced ing recipes. . gives no name or address, for recipe for n-arshmallows made with gelatine. As It is practically the same as the one first given to Miss J., and as 1 am rather short of space, I shall not, how ever, reproduce It at trfls time. Portland, Or, Aug. 10. Please give, through the columns of The Oregonlan, a recipe for preparing candled rose petals. Thanking you In advance. Mrs. M. A. Tt. Make & syrup as for fondant. Flavor with rose water or rose essence; color with a little pink coloring-paste, and boll to the "hard ball," or rather near ly to the "crack" stage. Dip large fresh rose petals, one by one, into the syrup. Lay on a fine sieve or on waxed paper (though this Is not so satisfac tory). When dry, roll In confectioners sugar snd store In tins. Another method Is to dip the petals In gum arlbic solution and let them dry before crystalizlng. This is more troublesome, but often gives better re sults. Seaside. Or, Aug. 9. Would it be possible' for you to give again the recipe for preserved watermelon rind, which you gave In the Sunday Orego nlan a couple of years ago. I cut it out and tried it and all the family, ppronounced tt delicious. Un fortunately I can no longer find the rec ipe and do not remember the propor tions. K. S. D. I am unable positively to Identify the particular recipe you refer to. Pos sibly, however. It was the following: Watermelon rind pickles For good pickles a thick rind Is needed. Pare off the green outside and the pink In side, and cut In shapes or plain slices. Soak in salt water all night, using three tablespoons salt to one gallon of water. Next day wash in cold water and place In preserving kettle, with a few grape . leaves. If available. Cover GLOSSES AND TINTS FOR LEASE tell me what to do for light hair terribly streaked with sunburn?" "Can you advise a treatment for hair rotted and faded by salt water bath ing?'' . "I "don't want a dye only something harmless of a vegetable nature 'for darkening hair dull and lifeless from neglect Am also anemic." Here are extracts from a few letters already received from a Summer girl, and by the time she returns from the farm or seashore there will be many more. So let us have a little talk on what you must do when you come back from your vacation In order to get your hair back to its old prettlness, to get it up to a point perhaps even more charming than before. Let me begin with the first girl, she of the "light hair terribly streaked with sunburn." This head needs oil to replace that whicb has been dried out of its locks; It needs a feeding sham poo, massage night and morning. These will bring back the color slowly, and for immediate effect something that gives gloss and a look of life is needed. This will be supplied by the following tonic, which if applied to the scalp with massage will help to hide the streak lngs by making all the bair slightly darker: Sweet almond oil .....1-3 pint Alkanet root X-i ounce Oils of mace, clove and rose 1-2 grain each OH of cinnamon . .". 1-1 dram Tincture of musk 7 1-2 grains The alkanet must be dropped pinch by pinch into the almond oil, which must be slowly heated In a double boiler and warm at the time. The root must also remain in the oil until the latter Is well colored. The oil is then strained off, the root thrown away and the other oils added, with Incessant stirring, to the first. The shampoo for this head is best supplied by raw eggs, which contain the Iron and sulphur required for restor ing color. Beat up two eggs, whites and yolks together. In an ounce of tepid water, and then apply them with mas sage to the scalp, rubbing In the water afterward little by little until the whole head is - well lathered. Then rinse In the usual way, and dry Imme diately near an open window,, but not tn the direct sunshine. Since the streak ing is caused mainly, by the natural oils being dried out of the hair, one shampoo a month is enough for this head. The tonic must be used on the scalp every night until the hair shows sings of improvement. The girl with the piebald head must also stay Away from the sun for awhile, and If she dries her bair in a moderately darkened room after the shampoo all the better for her. The girl who wishes to restore hair "rotted and faded by salt water bath ing" needs to begin with practically the same things massage with oil, a nourishing shampoo and a burnish of some sort which will hide the broken straw look until health begins to re turn. The Initial cleasing here Is very necessary, as facilities for. head wash ing at the . seashore are not of the beet, and without a doubt some salt still remains In the hair. Begin prep arations for the wash by anointing the scalp the night before with cantor OIL Thin it slightly with alcohol, and massage It well Into the scalp. Then do the washing the next day with the raw eggs, putting on afrerwad a suds made of a castlle soap. Scrape two or three ttablespoonf uls of the soap for J l. 1 MOTORS For Sewing Most satisfactory labor - saving device for domestic use $16.50 Electric Alder Street, with alum water one tablespoon alum to three quarts water. Bring to the boll and cook until tender. Rinse again In cold water, and drain. Have ready a syrup made of good vinegar, sugar and spices. Ose three pints sugar to two pints vinegar and from one-half to one cup mixed spices, according to taste. Ginger root, Btick cinnamon, whole cloves, whole mace, and allspice are generally to be bought ready this and boll the powder to a paste, having It the consistency of thin oil when put on. Apply on top of the eggs, and massage it into the scalp in the same way, taking care to get both out of the hair with frequent rinsings. The gloss must be put on after the hair is dried and be applied to the scalp only. For this thers Is no bet ter unguent than is supplied by a mix ture of castor oil ask for the purest and eau de cologne, two ounces oi tne former and 1 of the latter. This sim ple mixture, though not encouraging an immediate growth of new lialr. Is stimulating to some extent to the hair follicles, and it does a good deal toward restoring the natural color while hid ing the present fading. Use it every night for awhile, massaging it Into the scalp in this way: Beginning with the two hands over the forehead, move the fingers in a round and round way; then go over all the rest of the head till the hands have met at last at the nape of the neck. For hair the life of which has been so killed by sea brine and sun combined as the second letter indicates, 15 minutes of massage night and morning with castor oil and cologne are by no means too much, tor the more the scalp Is rubbed with the fingers the 'more readily It responds to any treatment, and, since the bad effects of salt water are very deep seated, the scalp so hurt needs con siderable massage to bring back color and health to the hair. The letter which tells of hair dull and lifeless and some anemia is to my mind the most important of alL for it is cer tain this girl's system needs a tonic that will help to color her hair while strengthening her. Iron and sulphur, proportions for which the druggist would better suggest, will do this, and while using this internal remedy the scalp should be anointed three times a week with yolk of egg. The following day the white may be used beaten up in water for a little shampoo; or, if the girl has been careful to rub the yolk only upon the scalp and it does not show to any great extent, the wash may be given at the end of the week. Use two or three eggs for this, beaten up, as before directed, in tepid water,-and no soap If it can be dispensed with. When the hair Is thoroughly dried it may be tinted with either an herb tea or a wine wash. For the former use two ounces of green tea and two ounces of freshly dried gardeft sage, putting the two In an iron pot and pouring oyer tbem three quarts of boiling rain water. Let the mixture simmer till reduced one third, after which take the vessel from the fire and leave the liquid In the pot for 24 hours; then strain and bottle. Wet the hair thoroughly with this every night and massage the scalp for at least 10 minutes. The second wash is made with seven grams of sulphite of Iron and a pint of California claret. Dissolve the sulphate In an ounce of distilled water, then add the claret and steep gently for 10 min utes. Still another darkening fluid, which, like the foregoing ones, can In no sense be called a dye, is made of one dram of rust of iron, one pint of old ale and 12 drops of oil of rosemary. Cork this up tightly and agitate the bottle dally for 12 days; then, after allowing the sedi ment to settle, decant the clear portion. This must be used like the two former lotions by wetting all the hair thor oughly and employing morning and night massage, and if any one of the three Is used at night tbe pillow must i Machines Store Corner Seventh mixed; or if you prefer, you may use one-fourth cup cloves, one-fourth all spice snd one-half cup broken cinna mon. The spice may be added to the syrup half an hour before the rinda are cooked, or the syrup may be spiced previously. Cook the prepared rinds In the syrup until clear: then put up In cans In the usual way. I shall be glad to help Mrs. A. K. H, but have not space to do so this week. FADED HAIR be protected, as anything that will tint the hair will stain linen. One danger the anemic head runs with any tinting, however harmless tt may be. Is it will not "take" the color ing fluid. So my advice for dull, life less hair would be to look for improve ment In the general health and to such simple arts as common sense and na ture offers, for the sodas and sharp soaps that are needed in the wash be fore the tinting are far from good for a scalp already starved. But if the thing is done, remember that the hair must be thoroughly dried before the coloring lotion is put on, and when this has dried it would bo wise to massage a little olive oil into the scalp. Any of the three liquids given will do for black or brown hair, as darkness is determined by the na tural shade of the locks. Light hair that has faded would better be dark ened with oil and massage, both applied to the scalp. KATHERLN'E MORTON. Household Notes. If a loaf of bread has become stale, hold It under the water for one second: then place In a brisk oven for a quarter of an hour. It will taste like new bread. A plain cloth dipped in hot water and then In a saucer of bran will clean white paint and not injure it. The bran acts like a soap on the paint. To Remove Superfluous Hair Dr. Do vail, the eminent pfaytdolan. sstts. t I.(jTrrr n.wwi tha onhr safe, euro aid radical cure lor that very common and objectionable trouble, snperfluousba. DeMiraole is totally different tromthe powders, pastes and .other remedies, rmeh simply break tbe hair oft making It grow heavier than before after each jremcjral. Booklet oontainlng full informatkm of thl remarkable treatment, with testimonials oi nhyslcians.su rgeons. dermatologists, raedloal journals, prominent magazines and news; pamrsTwul be mailed free. In plain sealeq envlopeT on request to Deitirne'Se CTvjmica, Co.. Park Ave. and 129th St, New York. No honest dealer will offer ft rabstttuts on which he makes more profit peMiraole is sold at all e-ood stores, including LIP1IAJ.', wout: CO. -J "LAMOKTEi! --1 Mrt. Nettle Darritaii't tola MmJej Crcnt It Ilia mult f 25 years practice as a Complexion Specialist, seats the acknowledgee perfection of Face Creams. Exauisliclr del Icele, a tree compleiiea taeaotlfier and protector, Its esa astern a frn!. clear, letntr skin. Sold or lint-class alrearists. Get a free tangle and leaulj look tt THE- SKITlMORE DRUG CO. ' 151 Third at, Portland. us: M A
