The Cedarville Herald, Volume 12, Numbers 27-52

temperance notes . a PRINK .DICTIONARY. ' 1* R«a* Hols* sad . Groggerle*. fbe great American pstbliq lores a jrink now and then, and from thin fa t has grown a vocabulary that la as txtenslvc as it is exprewire. There la gfi condition of a drjink that*cannot be ^pressed by a trite'phrase. The ret* secular of the bar-room does not often |ad its way into the drawing-room, fcut once in awhile some lovely miss or Item chaperone has been puzzled by a r wysterious phrase, to which they ut- ' ^erly failed to attach any significance. To be sure, they might hare their sus­ picions that the young man who u t­ tered the phrase had been looking on the wine when it was red, but, of course, they wOrenot certain. In order that light may be thrown upon these dark spots the following compilation has boon made: , A Jag—Liquor •enough to produce S le e p , provoke a quarrel, induce silli­ ness, or promote hilarity;, no t a com­ pleteload; qdenticuiation. An Eye-Opener—First drink in the morning to coax along appetite and wake up system generally; see cock­ tail. =’. Hitting a Eraccr—Matutinal draught, taken,for purpose of whipping' nerves into line. Syn. cocktail. A Skate-Mixed drinks enough to \ cause a man to stagger up and lock arms with a policeman; seo jag. A Tank—Person who enjoys any kind of drink day before yesterday, yes­ terday, to-day, to-morrow, the next day, - morning, noon, night, and any other - ^Ime; one with tremendous capacity. Flagged—Person who has been re­ fused more drink by scornful barkeep- ' cr, whoso usual, formula is: .“Say, youzehave hadenuf, sect an’dat settles - it, seel” . : . A Hummer—Drink big enough to ' make a policeman blush; referred to by bartenders as a “hog trough;” reaches the five-finger proportion; see bath. HotCoppers—Feverish condition aris­ ing from over-indulgence- Giraffe Neck—Peculiar anatomy usu- : ally longed for by a person .drinking a mint julep for the first time, and allow- ing i t to trickle down his throat. Boozed1—A sleepy state, usually the result of overindulgence iu beer. A Budge—Ordinary drink of ordinary • whisky. A Snifter—Drink not quite so big as . a hummer, hut big enough to cause a sarcastic barkeeper to hand you a towel and ask if you intend taking a bath. Little of the Old Stuff—Term used by sporty boys iu ordering a drink of whisky. Soft—Drink ordered by a person who has sworn off; usually the stepping- >■ stone for another jag. Nipper-Modest drink of good whis­ ky. . Jigger—Any sized, drink of any kind of whisky. A Night-Cap—Alleged last drink be' fore going to bed. Katzenjummer—Used by Germans to picture the horrible condition of a man who is recovering from a stale . beer drunk; pronounced kats-en-yoih- mer. Paralyzed—State of insensibility, usually the result of taking a -few drinks to celebrate the death of a rich aunt. Hoisting—The act of drinking with the intention of getting drunk; accu­ mulating a jag; getting loaded. Crooking the Elbow—See hoisting. liaised the Little Finger—Polite re­ quest for a drink, usually employed by a good customer who “forgot his pock­ e tbook." On the Turf—One of the boys who is out for a good timp, and everything goes. ■ . On the End of the Hope—Applied to a speedy person; one who is getting drunk fast; derived frqm the fact tha t •old volunteer fire companies put fastest runners on end of pulling rope. In the Bad Lands—Mysterious where* shouts of a man off on a spree; de­ rived from.the fact that bad Indians get out of reservations and refuse to be led or driven back. Rocky—Condition of a person who has been drinking all night, has had no sleep, and must attend to business. Full as a Goat—Libel on that animal, which never drinks. . Corned—Applied to a man who is fairly drank; synonymous with “soaked,” ‘‘pickled.” Rum Dumb—Based on analogy with dumfound; stupid With continual -drinking; an habitual soak. Rum Simple—See Rum dumb. On a Tear—See “in bad lands;” synonyms, “on a bender,” “on a bat,” “Ona toot.” “on a lark.” Painting the Town—Actions of a good fellow out with the boys for a “regular old time;” “carminsting the ■municipality” is Bostonese for above. Loaded to the Guards—Condition Ofa than who is good and drank; nautical derivation; usually appliedto a drunken ■sailor. Over the Ray—Drunken man on hla way home, tacking from one side of the street to the other; nautical, ARail—Drink big enough and wel­ come wough to cause a sigh of satis­ faction, Read to the World—Condition of A person dead drunk And shoring loudly; a*e "paralysed.” To Hit a Rail—Going out to take a 'solitary drink, usually during working hours. 4 Bunch of Thiret—Rhori* fat * • * being chased into a boor nitoA t g Adfcday thermemst**, ) Fearful Thirst—Usually applied to Individual whose month is dry and throat husky; derivsd from the classical poem; Wltey. utesr. jrour 4a»linghas Afearful thirst this morning, \ Dry as a Covered Bridge—Phrase in* vented in Pittsburgh; to apply to a man who looks as if he would like a drink. Convalescing Jag—Explanatory of the condition of a person who is recov­ ering from a debauch, and who “wiU never do it again." Back Clothand Ashes—See convalesc­ ing jag. ' . Moisten Your Clay—Polite invitation to step up and take a drink. Let’s Hit One—See moisten your clay, . . Bum Ducking—A term ofderision ap­ plied to persons who love to take a drink at your expense. Three Sheets in the Wind-Nautical term applied to joUy sailor with half a jag on. Half-Seas Over—See three sheets in the wind. Drunk as a BUed Owl—Condition of a man who is speechless with rum. Synonyms: “Paralyzed,” “Dead to the world,” “Full as d goat.” Angel—Term applied by .a thirsty and penniless crowd to one who .is willing and able to buy the drinks for all hands; expressive of gratitude. Coffin Nail—Drink" of very had whisky. Coffin Lid—Several drinks of had whisky. Fire! Fire! Fire!—Yell of agony following closely the act of taking a drink of whisky., which makes the drinker imagine he has swallowed a torchlight procession. Water—Known to chemistry by sym­ bol H 90 ; good to sail boats in; said to be dangerous—see deluge and history of Johnstown.—Philadelphia Record. VARIOUS NOTES. T he annual beer product of the world is about 17,700,000,000 quarts, of which the United States produces 3,S00,p00,000. T hese are only eight states in the union in which the school children do not receive systematic instruction on the subject of temperance. T he story comes from Vincennes, Ind.,- of a saloon keeper who became crazed by the closing of his saloon on Sunday. If It had been one of his customers who had been crazed by leaving it open on .Sunday,, nobody would have thought anything about it, T he grand lodge of Indiana odd fel­ lows has decided to* forever exclude liquor makers and sellers -from mem­ bership In the lodges in that state, and has ordered that members now en­ gaged in the liquor traffic either quit the business or quit the odd fellows' order. I n England the increased consump­ tion of spirits has risen over nine per cent, over last year’s figures. In Scot­ land and Ireland seven and a. half per cent. The Ideal temperance workers are discouraged, and despite all their efforts the demand for spirits grows steadily.— Journal of Inebriety! I n reply to an “intending bride,” as to what is good form in wedding re- fresbmentSh. the editor of a leading fashion paper in Canada aaysi “It is .very unusual for a bride to offer her guests wine; tea, coffee or chocolato are the regulation refreshments.” And yet some folks want to know if a hun­ dred years of temperance lecturing and literaturlng has amounted to anything. VQby, that little clause in the social code represents as much temperance sentiment a s ' the prohibitory amend­ ment in three states Banish king al­ cohol from the people’s feasts and he'is dethroned. A brahau L incoln was not afraid to speak out about beer. He was once urged to drink a glass of lager by some man with whom he had business deal­ ings. In vain he protested that he never drank liquors. Lager was then coming into fashion, and his friend told him he must learn to drink it? as it was wholesome and would do him good. He drank it and they parted, but the lager made Mr, Lincoln very sick, and he never forgot it. Many years later they met again. I t was at a white house reception. The tall president, who was receiving, saw his friend coming afgr off, and called out: “Mr. W----, I have never drank a glass of lager since!” And we may infer that he wished he had never drank th a t—Church Union. Drinking In Japan. The Japanese never drink in public places, as westerners do, but they have their little drinking circles composed of a few gentlemen who meet one night at one of their houses and the next night a t another. They meet every day and drink their sake, which is a liquor distilled out of rice. As they sit and drink they recite their own poetry ind sing tongs. Hake contains about seven­ teen per cent of alcohol, Dr. Takaka, the foremost medical man in Japan, told me I might say anywhere that, in his opinion, one-half of all the adult taco In Japan went to bed every night more or less under the* influence of drink. In Japan the women never drink, and no boy* are allowed to drink. I t is only when one marries and beoomea a family man that ha la admitted to these drinking circles.— Mrs. If. C. Leavitt. -“The living skeleton has fallen In vs with the female Humsofl, and: k tying attention to her.” ‘•Grnrional may rerait ia a tragedy.” “JRowf” tnMMee ah* ahead* shake Mm.”—If, t jnpRPv* HOUSEHOLD BREVITIES. —Yellow spot* on the linen or cotton produced by the iron*may be removed by setting them in the broiling sun. —A dado is not advisable in a low, smell room, nor is a wide frieze. The coiling paper should he in a very small figure, as should the wall paper. —To destroy rata and mice, take pow­ der of sdlla maritime, half an ounce, and mix it with strong smelling cheese. Roll up into little halls and place in the haunts. Very efficacious.—Detroit Free Press, , * —Buns.—Take two eggs, one cup of sugar, half a cup of butter, half a cup of milk, one teaspoon of cream tartar, half a teaspoon of soda and a teaspoon of extract of lemon. Bake in cup tins. —Farm and Romo, —The soap-saver is a useful little utensil, I t is a box of wire not with a long handle attached. The soap is placed in it, and if shaken in a pan. of dishwater, will produce a strong suds without the .slightest waste. —For beef tea cut two pounds of lean beef very fine with a sharp knife. Pour a pint of cold water over it, and let it stand for several hours in a double boiler on the back of the stove, where it will heat to the boiling point but not boil. When the juice is all extracted from the meat, so that the meat Is white, drain off the liquid and salt to taste.—N. Y. World. —Scallops of Halibut' With Cucum­ bers.—Cut a pound of fresh halibut in small pieces, put it over the fire in a hot frying-pan containing two table- spoonfuls of butter, season it with salt and pepper and fry' it quickly until it begins to brown. Meanwhile peel and slice a dish of fresh cucumbers, dress them with salt pepper and vinegar, with salad oil if it is. desired. Serve the halibut scallops and cucumbers with a dish of boiled new potatoes.— 3pringfield Republican. —Gooseberry Pie.—Pick off the stems and blossoms of your gooseberries, wash them and pour onough boiling water over them to cover them. Let them stand a few minutes and then drain them. Line your pie-plates with paste, fill them with the fruit, and add three-quarters of a pound of sugar to a pint of fruit. Dredge a little flour over she top and cover with a lid of paste, leave an opening in the center to per­ mit the steam to escape, and bake, them:—Boston Budget. —French Padding.—Pare and core eight apples. Steam antii tender. Boil one cupful of sugar, half a cupful of water, the juice of one orange and of lemon together for six or eighgminutes. Put the steamed apples in the bottom of a deep pudding-dish, pour over the boiling sirup and set it on ice to “cool. Boil a little more than a pint of milk, beat in the yolks of three eggs with half acupfnl of sugar; take from the fire and add ten finely powdered maca­ roons, with a teaspoonful of extract of vanilla. Fill the holes in the apples with peach preserves, pour the custard over aud set in a moderate oven twenty minutes. Beat thewhites of three eggs with powdered sugar, to make stiff, heap over the top .of the pudding, and brown. Set on ice to cool and serve very cold.—Housekeeper. HOW TO KEEP COOL* T h e Advice o f » Man Who i s Supposed to K now Som eth ing A bout It, A well-known physician, on being solicited for advice,, said: “To keep the body cool in summer it is best to eat no meat, or flesh, or fish, at least not oftener than once a day, and tfear in the cool of the morning, making r breakfast do-sort of berries of some kind. Dinner, light soup with bread; then vegetables, rice, samp, corn, cracked wheat: dinner, dessert ot fruit and berries, in their natural s ta te - fresh, ripe and perfect. Touch nothing later tbsn dinner, taking nothing a t all a t supper hut a piece of cold bread and butter and a single cup of some hot drink, or, in place of these, a saucer of ripe berries without sugar, milk, cream or anything else, not even a glass of water, or any other liquid for an hour after. “To keep the llcad cool, especially of those who Uve by their wits, such as lawyers, doctors, editors, authors and other gentlemen of industry, it is best to rise early enough to be dressed and ready for study as soon as it is suffi­ ciently light to use the eyes easily without artificial aid, having retired tho evening before early enough to have al­ lowed full seven hours for sound sleep; then study for about two hours; next make breakfast of a piece of cold bread and butter, an egg and a cup of hot drink, nothingmore; then resume study till 10, not to he renewed until next morning, allowing no interruption whatever until the timo for study ceases, except to have the breakfast brought in. - “To cool rooms the least troublesome plan is to hoist the windows and open the doors a t daylight, and at 8 or 9 o’clock close them, especially the ex­ ternal windows and shutters, if there be any, except to admit barely neces­ sary light “Still greater coolness may be pro­ duced by having a large, heavy cotton or linen sheet hung near each open window or door and kept constantly Wet; tpe evaporation produos# a vacuum, and a continual draft of air is Hie resu lt In India and other eastern countries 'common matting Is used; long grass plaited answers a good pat* pose. In Germany a broad vessel or pan la kepi in the room nearly filled with water, the surface being ooVsred with gate* leer**."—S t Loaie Republic. THEFARMINGWORLD. TWO ROBBER FLIES. On* I)e»troy* C n uW p pm w d tbe Othw .Exterminates Use*, Often in passing over a field during the months of July and August yon will be startled by a large fiy buzzing up suddenly before you, which a t a casual glance somewhat resembles a dragon-fly. In flying it makes a deep baas hum and goes booming off with a sort of whirling motion, 'as If the large body was almost too much for the wings to carry. It is wliat is commonly known as the robber-fly, belonging to the family Atilidot. Several species may be met with here. One of the largest, a vil­ lainous insect covered with coarse hair and always holding an unsheathed fig . 1. dagger yeady for instant-use, Is called locally the grasshopper-eater, from its well-known habit of pouncing upon aud sucking the life out of grasshop­ pers. This species measures -nearly two inches in length, and in point of strength is an easy match for any-, grasshopper it chances across. (Seo Fig. 1.) Fig. 9 is a smaller species of a glisten­ ing gray, and having, on the whole, a FIG. 2. much better appearance than the first named insect, its habits are much the same, though .it confines itself to the smaller forms of insect prey. One mem­ ber of the Anitida, the Trupanea apt- tora, or bee-oater, is very destructive to the honey-bee, Prof. Riley having known one to kill 141 bees in a day.— Prairie Farmer. MAKING SMALL CHEESE. IIow to Secure Good Revolts w ith F o rty o r Fifty Founds o f Cheese. A subscriber wishes directions for .making small' cheese that take but forty or fifty pounds of milk. The fresh, sweet milk is curdled by the use of renuet tablets. But too much should not bo used, as it makes a hardy cheese. About four quarts of cheese, will make a pound of cheese. The curd should be used fresh and before it has cooled. If it has cooled it should be warmed up to ninety degrees. A large dish pan or a tub will do for a vat where but a small amount of milk is used. After tke rennet is stirred in leavo tho millc in a warm plneo for about an hour when the curd is set. A convenient wap of setting the curd is to lay a square ot muslin in the pan, securing the ends and pouring the milk into tho muslin. When the curd is set the corners and edges of the mus­ lin are drawn together and tied, and the whole lifted out and hung up to drain. As soon os the whey is drained off the curd is put into a mold of any shape or size desired. Have them made of maple, beach, or of tin. They must ' be without top or bottom. Mats of rushes, or clean rye or wheat straw may be used to rest the molds upon when the cheese is making. The mats are placed upon a cloth which absorbs the moisture. The molds and their contents are turned daily for three days and if desired are sprinkled with salt at each turning. If to be eaten fresh they will he Teady in three days. If rendered for future use they must be removed to a dairy house or cellar and kopt curing for six weeks or two months, being turned every day and laid upon a lattice shelf. The flavor of the cheese is imparted during the curing ‘process, and may bo varied to suit the taste of the maker by wrap­ ping them in powdered sweet herbs, cloths dipped in vinegar, etc.—Farm, Field and Stockman. FACTS FOR FARMERS. B y the use of a dry and wet bulb thermometer farmers can predict frosts time enough in advance to take precautions for protecting tender plants. E ducation does more for a poor farm then fertilizers. I t grows better crops and breedr, better stock. What many a poor farm, with its scrawny cattle and foal acres, wants is a heavy appli­ cation. M ustard yields a crop of about twenty-five bushels to tho acre, which is worth from $3 to 83, Two quarts of seed to the aero is the quantity sowed, We do not know as to the certainty of tho crop. I f frees are to be removed from tile fields or pastures do not cut them down, but dig or pull them up by the roots. In no ease leave the stump in the ground to make - >end of trouble in the future. T hose , who have used the spraying process on grape vines. th is season re­ port that the ravages o f the rot have been greatly retarded, and that if the spraying is done frequently the damage w ill he but sligh t SELECTING BEEP CORN, A S i t t t r Q u ality Cmm 9 * f s s e r e fi ~fp Ksrly Fall Than Litter 4 s f t good care is taken » better finality of seed com can be secured early in the fall than at any other time. A better opportunity is afforded of noting the size and thrift of the stalk, the earliness of maturity and other characteristics that are essential to having a good quality of seed. With anything like a good crop a better quality of seed can generally be laid away, by selecting from that grown on the farm than from any other source; hut if this iadonelt i t neecasary that good care be taken in the selection and that the work be done in good season. And by a careful selectibn of the best each fall, thoroughly drying afid storing it away, seed com can be se» cured that can bo depended upp a it germinate under anything like favor­ able conditions when planted in the spring. v Nearly all corn changed from on* locality to another needs to ; become acclimated before the best growth and, yield are possible, and it is for this and* the lessoned cost that, so far ais is poa-: sible, it is best to grow and select the seed-corn op the farm. As soon as the grain begins to harden - well, it will he a good plan to go through the field and select out enough for seed. If not convenient to pall the . ears at that /time, mark them so-that they can readily ho seen later on. They should always be gathered* dried and stored away before cold freezing Weather sets in. Seed corn, i# thoroughly dry,- will stand very cold weather without' Injury; but if wet, cold weather injures the vitality seri­ ously. . ■ ■■’■■■■■■. ■* ■v' 7 -.s:'.' It is always best to lay in a large* quantity than will actually be needed* . so that a second seleetion may be mode, giving in this way the best quality. Dry it thoroughly and then store it ia a place where it is sure tokeep dry aud where rats and mice cannot get at it. Seed-corn■ selected in this way can nearly always be relied upon, and, ail> , things considered, is the most econom­ ical as well as the best to plant. To roly upon corn selected out of tho Criba in the spring when more or less of it has been left in the field exposed to rain, snow and freezing weather is A poor plan.—S t Louis Republic. FRUIT EVAPORATOR. A Novel Vet Effective D ry er Very 1 ’opalav In tk e South. In the Carolinas, where immense quantities of apples and peaches are each year dried for market, many of the farmers use a novel yet offeetivo dryer for the purpose. I t consists of » water-tight tin vessel, or rather pan* two and one-lialf feet in width and from four to five feet in length And three inches in depth. The usual method of using is to place one end of the pan on the stove, the outer end bo- A SERVICEABLE FRUIT DRYER. ing supported by tho light bench, a* shown in the engraving. At or near one corner of the top is soldered a small funnel, through which water ie poured into the pan which is partly tilled—-a cork being placed in the fun­ nel, leaving a small hole for the ess cape of steam should too much be formed. The fruit is spread evenly over the upper surface of the pan, the juice be­ ing evaporated from sliced apples in two or three hours’ time even with • moderate fire. This arrangement cAtt be and is often used, and the cooking and baking progressing a t the same time, as indicated in the accompanying sketch. Those who do not have a large stove often build a simple arch out of doors, upon which the pan is s e t—American Agriculturist. The Marketing of Foaltrjr. The best market for poor chicken* la at home—never away. Grade your dressed poultry before sending it to market, A strictly choice package brings top prices, always; never aa with inferior, A farmer who excels ia catering to . his market is generally suc­ cessful with the raising of his chickens* and he knows how because he studies to produce profit and give satisfaction. We have iu mind a farmer whomarket* broilers nine out of twelve months of the year, by the aid of incubators and brooders, and each week finds him marketing his stock. His nelghbojpdo not attend much to poultry, ju k is gathering in extra dollars while they are^oing to sleep. Do yon keep poul­ try, and docsit pay? I t not, something is the matter; find out what it is and don’t slnmber longer.—National Stock­ man and Fanner. W hether pinching off the shoot* of melon vines is an advantage or n o t ie jt question y et unsettled. No doubt something depends! on which variety ia used. I* vrill uot pay to attempt to reds* young chiekens now. I t is too 1st* in the season, as Hot Witt b t sure to Attack them.