Science.

Alexandra Herald and Central Otago Gazette, Issue 426, 9 June 1904, Page 2

Science.

—*— 3f<£S&HEN a rabit is fresh the flesh iMm should be quite firm, and if ajjfejsi* young the animal will have smooth and sharp claws. Before rabbits are cooked boiling water should be poured over them, and in this they should be allowed to stand for ten or fifteen minutes. Two drops of camphor on your toothbrush will give your mouth the freshest, cleanest feeling imaginable, will make your gams rosy, and absolutely prevent anything like cold sores or affections of your tongue. As glass window panes are liable to crack if washed in frosty weather in the ordinary way with water, it is usefal to know that they cm be rubbed over with a little paraffin oil on a cloth, and then polished without danger of breaking. The best method for cleaning old brass is to pour very strong ammonia over it, and then scrub it thoroughly with a brush, rinsing in clean water before drying. Indian brass may be cleaned with very fine brick dust moistened with lemon juice. Tainted meat is sometimes cooked by ignorant cooks who do not know how to treat it to make it perfectly nice. First scrape the affected parts with a knife, and cut off what is absolutely necessary, Then dip a cloth into vinegar, and with it wipe over the meat previous to cooking. Meat that is at all doubtful, which is to be boiled, should be put into cold water and brought to the boil. Throw away the water, and add fresh hot water to cook the joint in. The following is a refreshing disinfectant for a sick-room/ or any room that has an unpleasant aroma pervading it. Fat some fresh ground coffee ia a saucer, and in the centre place a small piece of gum-camphor, which light with a . match. As the gum burns allow sufficient ccffae to consume with it. The perfume is very pleasant and healthful, being very far superior to pastilles, aad very much cheaper. Another plan is to take a dozen stalks of lavender with the flowers on, roll them in a piece of brown paper, and gum the edge down; set a light to one end, and let it smoulder for a few minutes. It emits a pleasant and refreshing perfume, CONSUMPTION. Consumption of the ordinary type is j essentially a slow disease. We get cases of what is called acute, or galloping consumption, so termed because the ailment runs a very rapid course, But these do not represent the usual run of cases, and happily for us, if consumption ia rather tardy rnd slow in its course, we have all the better chance of combating and curing it. Therefore we see the value of the knowledge which shows us how to deteot it early, and by so recognising it to place ourselves in the way of cure. Nothing is more lamentable or distressing than to find a case allowed to go on from bad to worse because the existence of the disease has never been suspected. It is Buoh cases that are sent abroad only to die, whereas if the open-air treatment, had been months earlier restoration to health would have been atleSefc probable. Most of my readers know that consumption is caused by our inhaling into our lungs the germ of disease. We may say here, ?No germ, no disease.'' We do not fiad this germ in bronchitis, in bronchitis, in pleurisy or in inflammation of the lungs. It causes consumption alone, and unless the germs can gain access to our lungs and breed and mul? tiply therein the ailment cannot be pre- , sent. Every case is, therefore, as much a | case of infection as ia one of scarlet _ fever orsmall-pox. We are not born with it even if our parents were consumptive. What we are born with in such an event f * are weak lungs. ft. ■