THE LADIES.

Otago Witness, Issue 1934, 19 March 1891, Page 33

THE LADIES.

Bt Amcb. Th« world wu isd— tho gardan wu a wild, And man, the Hermit, riched, ttU woman nailed. — Oam'bili. Alio* will be pleued to recelre letter! from any correspond•nti on any matter of interest to them, and to reply through tba Bedlum of tail page, the uom de plume only of the correipondenti to be pubUtUed. Lctteri to be addreued " Allot, " iar* of the Cditor. ANSWERS TO OOBRBSPONDBNTS. Stjffbbhk.— (1) I really do not know what will remove freckles, but either of the recipes you mention woulii be harmless. If you find that one has the desired effect, I wish you would let me know. (2) If you are troubled with a dry akin that easily chapes do not use cold water, but water that Is more than warm ; then after drying well rub into the skin a little glycerine and rosewater, and afterwards dust with a little flower of almonds or oatmeal. I think you will find that this will keep the ekin soft. Whenever you are troubled with those hot flushes do this, using the water as hot as you can bear it. Mary. — If you suffer much with your teeth, that will doubtless cause your headaches. It would do this in two wayo— one through weakening the nerves, and the othrr ariting from indigestion ; most probably the latter. As you 6 ay you have had bo mauy teeth drawn, you cannot matticale tbe food properly, and this keeps the stomach in a constant state of irritation. If it be possible, havey^ur teeth attended to at once. Meanwhile get some nux vomica and take a dose every morning, or even morning and eveuing, until you find relief. I could not recommend one dentist before another ; when you come to town that must be a matter for your individual choice. Fbakk.— l do not think you are right in taking that view of the matter — Bucoess or non-success cannot always be gauged by visible results. When you travel in fche dark you are often surprised with the morning light to find how far you have gone; aud it is just so with the journey of life : you may have got over many a difficult bit of road, and left behind you many quicksand* and muddy pools. If you have done this are you justified — or is any one justified — in (jailing you unsuccessful? Read " Metzerott, Shoemaker." Minch.— l presume you mean lime water. If so two or three tablespoonfuls will do. It does not matter how much more you put in, as water will only take up a certain quantity of lime. A. 8., Timaru.— For mixed pickles take a large earthen jar which will hold two gallons. Fut into it a gallon of the best brown vinegar, and add 4cz of bruised ginger and 4oz of mustard seed. Fut into,a bowl Jib of salt, loz of ground black pepper, ioz cayenne, two blfidei of macs fiuely powdnred, fib of unmixed mustard, and 2oz of tumerio Make - these ingredients into - a pißte by mixing them smoothly with a little cold vinegar, add them to the vinegar in the j-ir. and mix thoroughly. Oover the jar very closely, keep it in a warm place, and stir it every day for a mouth with a wooden spoon. Gather different vegetables as they come Into Beaton, and. prepare them in the following manner: — Tnke cauliflower, white cabbages, French beans, gherkins, large and small onions, ououmbers, radish pnds, green tomatoes, and green peas. Take equal quantities of each kind. Prepare them by slicing the large sorts, ohredding the cabbage and pulling the large cauliflower into small pieces. Fut them into a large pan with bailing brine sufficiently strong to bear an' egg. Let them simmer for one minute, then drain the liquor from them, spread them out on large dishes, and place them in the sun until tbey are perfeotly dry, and then put them into the prepared vinegar. When no further additions are to be made put the pickles into glass bottles or jars, and cover closely. Tie down with moistened bladder, or cork, and store in. a dry place. WaitahtthA. — (1) Out the pumpkin into dice, put into a pan and over over with boiling water. Add a little salt, and cook until tender, then strain and mash through a colander. To a cup of pumpkin add a cup good milk or cream, two well beaten eggi, a'tablespoonful of sugar, and a squeeze of lemon, tine some tins with good paste, fill with , the mixture, and bake. Pumpkin pies are also made by cutting the pumpkin into dice, adding sugar and [essence of lemon to taste, then filling a pie dish, and covering it with paste in tbe usual way and baking. (3) Tour enamel saucepan is evidently ipoilt through being burnt. You can only use pumice itone, but that will not restore the white colour.