CARE OF THE SCALP.

Marlborough Express, Volume XXXV, Issue 74, 30 March 1901, Page 2 (Supplement)

CARE OF THE SCALP.

Row to Treat the Hair to Keep It la

Healthy Condition

In the care of the scalp the first con-3ii|tT;;ii.-jn is cleanliness. The scalp should >■)■> kept scrupulously clean.- The ixiwiKs lo this end are frequent brushing and shampooing at least once a fortnight, cays a correspondent of. the St. Louis Post-Dispatch.

"Natural oil" is unnatural soil. So do not defer this absolutely essential bath for any such consideration. Neither does. cleansing the scalp give one 1 have found frequently that a thorough shampoo would break up a cold.

When oil enough has accumulated on the scalp or hair to be noticeable, it is lime to remove it. No one will contend that it weakens the skin to keep it clean, absolutely clean, and no-logical reason exists for the contrary opinion to be held in regard to hair. ■

Where soil accumulates, bacteria find a lodgment and work destruction; In the case of the scalp their detritus is poisonous, acting on the hair by burrowing in the follicle, weakening the hair shaft and gradually stopping its growth altogether.

No alkali should be used in shampooing; only a good soap, such as green soap (the official name of a-pure soap). Borax, soda, ammonia and the like ah» solutely destroy the shiny, gleaming surface of the hair tube and under no circumstances should be used, not even in infinitesimal quantities. Use plenty of soap; you cannot use too much, but you ea& use too little. 1 should like to shout this last injunction so every solitary individual who admits the necessity of shampooing might hear me.

| tf Sufficient soap must be used that 'there may be sufficient free alkali to unite with the fat on the hair, forming j more soap, which is very readily rinsed j out with the hot water bath. This should be followed by thorough douching with cold water for the tonic effect.

These two waters are sufficient for the rinsing provided there has been enough soap used. If the comb or brush becomes sticky you may be quite sure that yon had too little soap and not that you did not rinse the soap out.

Unless there be some indication to the contrary, the hair should ~£>e brushed for a few minutes daily, preferably with a stiff brush, bristles set far apart.

ft is doubtless unnecessary in this day and age to say "Never use a fine comb.''

How to Balie Tripe.

■ Procure.a' piece of tripe large enough to fold into a pasty. Make a stuffing with onions..bread crumbs, a little sage, pepper and salt. Lay a thick layer on to one-half of the tripe and fold the other on to it. Sew the edges so as to keep the stuffing from falling out. Place the rol] in a baking tin, with slices of-bacon en ths t--r- Bske--fcr two hours, basting constantly, and serve with a g«sod brown gravy.

Bow to Cbpc the Grip,

A le^el teaspoonful of common cooking soda dissolved in two-thirds of a glass of water, repeat every two hours until all soreness and headache are gone; then one extra dose for good measure.

It is not best to take a dose just be fore or just after eating.

ft is aeMora necessary to take in or"©' than three or four doser*.

The above is- the dose for grown patients Lessen the doso for children ae>

cording to age.

This treatment was first used in one of the best hospitals of Europe, the hospital in Edinburgh, and with the most satisfactory results.

llotv to CoGli Eiinced Oysters

One quart of oysters chopped, salt and peppp.r to taste, four eggs, two teaspoonfula chopped onion, toasted bread crumbs enough to thicken Pr.t on fire in stewpan. stir until hot through, add a tablespoonfnl of butter and little mustard if liked. Fill the shells, sprinkle with touted bread crumbs, bake until brown and serve hot.

How to Rlako Sardine Savoi-v

Lift the fish carefully out of the tin without breaking them- and lay them side by side on a plate. Ponr hot water over them, allowing water and oil to drain away Wipe with a cloth, removing the scales and supply a linger of dried bread for each fish. When-the'fish are laid on the bread, dust them with red pepper and salt and sprinkle with a few drops of fresh salad oil, capers and parsley, und place in the oven until thoroughly hot. Serve with an additional sprinkle of red pepper or grated cheese. Mow to Slake "Jam Balln. Ham balls for breakfast are made as follows Take half an ounce of breadcrumbs and mis with three-quarters of a pound of lean ham chopped tine Beat two eggs, add to the ham and form into balls with the help of a little flour Fry in deep fat and dry on paper.

How So- E3ake Aspic Jell?

Dissolve a small amount of consomme or beef extract according to directions given, then add half an ounce of leaf gelatin, a teaspoonf.nl of vinegar, the juice of a lemon, a green onion or two, pepper and allspice, with the white and shell of an egg Mis all together, bring to a boil and run through a warn jelly bag at ouce. This will make :» piut of aspic jelly

How to Siake Mnstnrd f.aKee. Make a drawn butter sauce and adl

to it two table-spoonfuls of. prepared mustard and a little cayenne pepper This sauce is a nice addition to brtiilad smoked fish of auy kind and boiled salt

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Mow to Hartlpu Tenner I*~vs>i

Try ruhbing the soles two or three times a we;-k with a little camphorated oil. This simple . remedy often works wonders. If you are going for a long walk, rub a little in before yon start