Democratic Sentinel, Volume 8, Number 33, Rensselaer, Jasper County, 12 September 1884 — Page 8 Advertisements Column 5 [ADVERTISEMENT]

An Alcoholic Trance. A remarkable case—that of a physM cian of some prominence in this city—l will furnish a clearer conception of] what is meant by alcoholic trance than.] could be done by pages of abstract de-j scriptlon. This gentleman inherited from his father a tendency to periodical] indulgence in alcoholic stimulants,] which never attacks him unless he has] performed an important operation, lost] a patient by death, or encountered some] crisis in his affairs. The first symptom] is a sense of nervous prostration, fol-| lowed by an inexorable craving fori brandy, which, if resolutely denied an th# moment, waxes more and more im-| perious, until denial is out of the quea-l tion. Tired out with the struggle, hel yields at last and takes a mere thim-| bleful of cognac—the beverage es-| pecially craved at such times. The drop of cognac is the signal fori the mental transformation that follows. I Sometimes he shuts himself up in hisl room with a bottle of brandy at his| elbow, denies himself alike to visitors] and to patients, and indulges in a pro-1 tracted find solitary symposium— if that| term may be applied to a bout in wliichj no second person is included. Gen-J erally, when he emerges from his room and his trance he has no knowledge of what has taken place. He remembers that he did not feel exactly well and took a nip of brandy; but from the moment of that event until he awoke as from a troubled dream, memory is a perfect blank. At other times, instead of shutting himself up in solitude with his bottle, he attends to business as usual, collecting and paving bills, giving and taking receipts, banking, visiting patients and prescribing for them as lucidly and correctly as though i t- his normal condition—and all this without exciting a suspicion that he is not in his proper mind, his conversation being as consecutive and coherent as ever, and his manner the same as ordinary. He continues in this condition sometimes for a whole day, retires to bed, and wakes up the next morning without the least! recollection of the events of the day! before; not even ttyo vug o -ivm unseen-' ces of a troubled drew i -remaining to mark the period of oa c through' which he lias so recently pa.-.- ed.— New York Times. — —..

HOUSEKEEPERS’ HELPS. 1 Broiled Quail. —After dressing, split I down the back, sprinkle with salt and! pepper, and lay them on a gridiron, the I inside down. Broil slowly at first, 1 Serve with cream gravy. 9 Sponge Cake. —Three eggs, one cup I Sugar, one cup flour, three table-spoon-1 fuls sweet milk, two table-spoonfuls I melted butter, two heaping teaspoonfula I baking powder, one-half teaspoonful ex-1 tract of lemon. Baked in layers, this ] makes a very nice jelly cake. 9 Cheap Fruit Cake. —Soak one large 9 cupful of dried apples over night in a 9 little water; take out, chop as fine as 9 raisins, add one cup raisins, cook them 9 in one cup molasses until weU pro- 9 served, drain off molasses and add to it I four eggs, one cup sugar, one cup butter, I one cup sour milk, two teaspoonfuls I soda, one-half nutmeg, one teaspoonful I cinnamon, one-half teaspoonful cloves, I flour to make a stiff batter, add fruit I and bake in a slow oven. ] Metropolitan Cake.— Light part: I Two cups sugar, three-fourths cup I butter, one cup sweet milk, two and I one-half, cups flour, whites of five I eggs, three teaspoonfuls baking powder. I Bake in two cakes. Dark papt: One- I half cup molasses, one-half cup flour, | one cup raisins, one teaspoonful ctnna- I mon, one-half teaspoonful cloves, two ] large spoonfuls of the light part. Bake | in one cake and place between the two | light cakes with jelly or frosting. i Chicken Croquettes. —One cold ] boiled chicken chopped fine; then take ] a pint of sweet milk, and when the milk ] is boiled stir into it two large table- I spoonfuls of flour made thin in a little ; cold mill:; after the flour is well cooked j with the milk, put in a piece of butter the size of an egg, add salt and cayenne pepper; stir all Well into the chicken; roll up with your hand, and dip firstinto an egg beaten up, then into cracker rolled fine, and fry in hot tallow (fresh tallow, half and half lard, is very nice). Almond Pudding.— Turn boiling water on to three-fourths of a pound of sweet almonds; let it remain until the skin comes off eas ly; rub with a dry cloth; whop drv, pound fine with one large spoonful of to-e water; beat six - eggs to a stiff froth wth three spoon-' fuls of fine white sugar; mix with one 1 quart of mi k three spoonfuls of powdered crackers, four ounces of melted butter and the same of citron cut into bits; add almonds, stir all together and bake in a small pudding dish with a lining of pastry. This pudding is best when cold. It will J bake iu half an hour in a quick oven.

Cor.Ned Eke?.—A good piece of beef well corned arid veil cooked is a favorite disk with nearly all persons. Put it into the pot with enough cold water to just cover it. When it comes to a boil set it on t lie back of the range so that it will boil moderately. Too fast boilfhg renders the meat tough, yet the water should never be allowed to cease boiling until the meat is done; skim often. Let it boil four or five hours, according to the size. It must be thoroughly dcfne. In England, where this dish is an especial favorite, carrots arc always boiled and served with the beef. The carrot flavor improves the meat, and the meat improves the carrot. Do not put the carrots into the pt, however, until there is only time for them to be well cooked before serving (about threequarters of an hour). Serve the carrots round the beef. In America cabbage is oftener boiled with corned beef. When about to serve press out all water from the cabbage, adding little pieces of butter. Serve the meat placed in the center of the cabbage. Little, pickles are a nice garnish for corned beef, with or without the vegetables. Horse-radish is a never-failing relish with corned beef. mm* Tain many endorses Cleveland and Hombiciis. ,