Domestic

New Zealand Tablet, Volume XXXVI, Issue 24, 18 June 1908, Page 33

Domestic

-By MAUREEN

,- Lungs that are Starved.

It is a fact that most of us are -victims of- our own lazy respiration, and deprive ourselves of oxyeen that is so necessary if we would keep our bodies at tiieir highest point of efficiency (says the 'Delineator') Oxygen is absolutely necessary to the existence ot animai life. Man gets oxygen from air breathed into his lungs. Besides introducing oxygen into the blood, the lungs act as excretory organs, removing undesirable elements from the system at each expiration.- In our ordinary or unconscious breathing only ten to_ thirteen per cent, of the air in the lungs is changed at each breath, leaving eighty to ninety per cent. "of the lune capacity filled with stale air. Forced or conscious breathing of pure air ventilates the lungs, driving out the eighty to ninety per cent, of the stationary or stale air. All bedroom windows and doors should be wide open during sleep, thus connecting the lungs directly with the pure air of the outside world. How Women should Dress. The colors of the eyes should determine the choice - of color in dress and millinery. A blonde may wear pure white with advantage, but the brunette nearly always looks better in cream-colored fabrics. . This ought to be more generally recognised. A hrown dress and brown eyes go well together. Blue-eyed girls should wear blue as often as possible. Tan shades are not suitable for slim figures, while satin intensifies round shoulders. A small toque is exceedingly unbecoming above a large, round face. Dull black is the very best choice for a fair-haired woman,, while a brunette must order something brilliantly black, if she really wishes to look her best. Tucks and stripes running downward become the Juno type of woman, but the thin, angular beauty should have the tucks and stripes running around her dress. Heliotropes are ' more than ever suited to brunettes who have a clear complexion, but the woman who is unfortunate enough to be sallow should never permit this shade to bfc near her. Drugged Sweets. Mr. Scott Elder, the chief inspector under the Food and Drugs .Act for the County of Durham (says ' The Hospital'), has had an analysis made of some sweets bought in the county, and finds that in some thereare drugs and in others alcohol. It cannot be said that there is any deception about them, for the former are frankly sold under the name of ' chlorodyne gums' or 'chlorodyne lozenges.' Each gum was found to contain 0.15 minim of chloroform, and each lozenge 0.06 of the same. The accepted minimum dose of chloroform which can be given internally is, according to the British Pharmacopoeia, one minim, so that if anyone ate seven of these gums he would absorb one minimum' dose of chloroform. The sweets are sold at a penny an ounce, and the ounce averages twenty-one' sweets, so that consuming an ounce of these is equal -* to taking three such doses. Yet these sweets can be freely sold to children. <, To Carve Fowl. First take off the wings, . divide .the joint with your knife, then take firm hold of the pinion with your fork, draw the wing toward the legs, and the muscle will sepi arate better than if cut with a knife. Slip the knife between the leg and body and cut -to the bone r witK - the fork turn the leg back, and unless the fowl is old and tough, the joints will give way. The four quarters removed, enteiT theu knife at the breast and. separate the merry-thought from the breast-bone. Press - the knife under it to lift it up, and by .pressing it backward upon the dish the bone will be easily removed. Lift up the collar-bones, which are each side of the merry-thought, by the broad end of the knife, and force them towards the breastbone until the part which is fastened to it breaks off. Separate the breast from the carcass by cutting through the ribs on each side , thewhole length of the back. -Turn the back upward, lay the knife across it near the middle, and lift up the other side with the fork. Lastly separate the side ■ bones by breaking the joints each side -of the backbone, and the work is done. Cut slices from the breastbone of turkeys and geese to start with, always beginning at the wings and cutting towards the breastbone.