'HYGIENIC VALUE OP OUTE OIL. Olive oil has become so necessary an adjunct to salad, and so indispensable in a culinary sense, generally, that we may be glad to know something of its hygienic value. Olive oil is an ideal substitute for animal fata, and in many instances more economical, as it dues not absorb in the process of cooking; the food retains its natural flavour, free from greasy suggestions, and is tempting, appetising, and easy of digestion. ■Pure olive oil is practically tasteless, or agreeably palatable whether used as a table delicacy, in cooking, or as an adjunct to the family medicine chest. Its efficiency as a household remedy is becoming more and more widely known, and acknowledged as an important factor in keeping the system in a healthy condition. Medical authorities commend it | for its mildly laxative and soothing action upon the digestive organs. The free use of pure olive oil is Teeommended as a safeguard against the dreaded attacks of appendieitU and kindred ills due so largely to impaired digestion, and naturally lends the glow of health to the complexion of the user by aiding Nature in her digestive and secretory functions. As a home remedy for ills incident to childhood, as well as for adult ailments, | it is unsurpassed as a simple and safe resort, unoffending to the palate or most sensitive stomach. CARE OF THE HAIR. In serious illness the physician 6_oi4d oppose the cutting off of the hair, particularly in women, as the advantages are slight and the risk of unpleasant consequences great. The hair should be ; combed and brushed daily, and once in two to four weeks the hair should be washed with the ordinary tincture of green soap. Once or twice a week it is well to rub into the scalp a pomade of precipitated sulphur of the strength of one drachm to an ounce of cold cream. The present custom of abandoning the use of pomades "and wetting the hair is believed to be responsible for much of the prevalent baldness. If the head is brushed night and morning, and a little pomade, not liable to become rancid, is rubbed in, there will be less baldness. THINGS TO RFTVrEMBKR. When the feet have become tired from long standing, a bath of salt water will be found most toothing. Put a handful of common salt into four quarta of hot **r»teT,and place the feet in this, as hot as it can be borne. Do not keep i the feet in the water after it has cooled off, but take them oat and rub hard i with a rough towel. j Mustard is a valuable remedy that no family should be without. Two or three teaspoonsful of ground mustard stirred into one-half pint of water will act very promptly as an emetic, and it is milder and easier to take than salt and water. The best remedy for faintness is to lay the patient on the floor or sofa, with the head on a level or slightly lower than the body. Loosen all clothing, and allow the air to play freely round the body. Sprinkle the hands and face with cold water. EGOS AS POOD. Newly-laid eggs form, one of the most generally useful articles of food. They contain in a readily assimilable form the principal food elements required bj the human body. They may be eaten raw, or they may be cooked, in any of a hundred or more ways. The effect of heat is, as everyone knows, to coagulate and render opaque the albumen or socalled white of egg. There is no doubt that an egg heated only to just the point necessary for the coagulation of the albumen is very much more digestible than one in which the cooking has proceeded to a further stage. Probably the most pleasant and digest- j ible form of boiled egg is one that has I been cooked by placing the egg in water, bringing the water to the boil, and re- | moving the egg almost immediately after. | A delicious dish, and one peculiarly suited to invalids, is made by t-lri-g a little fireproof pottery dish, heating it over a charcoal, a coke, or a wood fire, keeping the heat moderate throughout. As soon as the dish is heated through, a little butter, pepper, and salt is placed in it, and presently an egg is broken and dropped into the buttered dish. Directly the white begins to set the egg should be carefully turned so as not to break the yolk. The whole of the cooking takes but a moment or two, and the result is delicately flavoured, _ouri_hing, and digestible. THE COLD BATH. In many cases of fever no means of reducing the temperature is so effective as the cold bath. The temperature of the water used for this purpose should be about 60 degrees F_ and in this the patient should be kept for about ten minutes. In the case of children, the temperature should be somewhat higher, say, about 70 degrees. A long bath should be placed at the end of the bed, and in the same line with it. The patient sho_U| be lifted in a sheet, and lowered into the bath. In lifting him out the wet sheet should be left in the bath. Where there is no suitable bath available, an efficient substitute may be manufactured as follows:—Arrange a bank of pillows on either side of the patient, and place a large mackintosh sheet under his body and over the pillows. Raise the head of the bedstead about six inches. Pour water of the correct temperature in at the head, of the bed, and allow it to run out at the foot into some suitable vessel.
Fairfax Media is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of Fairfax Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
This newspaper was digitised in partnership with Auckland Libraries.
Use these buttons to limit your searches to particular dates, titles, and more.
Print, save, zoom in and more.