compiirr\er\fs of





!HE closing months of 1907 saw the first issue of “Ye Gide.” A few months later we found it necessary to issue a further edition. The two editions ran into 50,000 copies. It is needless to state that “Ye Gide” has been highly valued by many Housewives, and encouraged by the expressions of appreciation and the numerous enquiries from those who did not receive a copy, we have been pleased to issue this, the Third Edition (100,000), and are hopeful that every Householder in the State will become possessed

of a copy. This edition-“ THE VICEROY HOME

GUIDE,” -has been revised, added to and brought thoroughly up-to-date, and in the same will be found many items of interest to all Householders, especially written bv Professional Men and Experts, in addition to which are numerous Cooking and other Recipes, all of which by following the directions, one with a minimum of practical experience and labor will be able to secure most satisfactory results.

Published by











Abbreviations ...     83

Baths—How to Take Them .............. 15-17

Calendar—1914-15-16..................... 98

Chocolate Recipes ...    ...... ...    ...    ...    ...    65

Coffee—How to Make it ...    ...    ...    ...... ...    9

Cooking—The Art of .................. 25-27

Cooking Recipes—Biscuits ...    ...... ...    ...    ...    41

“    “ Cakes .................. 33-35-37-39

Dried Fruits............... 29-31

Pastry............ ...    ...    45

Pies and Tarts ...    ......... 47

“ Puddings ............... 49-51-53

Scones and Bread ............ 43

Dont’s for Motorists    ...    ...    ...    ...    ...    ...    67

Drinks—Home Made     ...    57

Eyes—Care of the ......... ...    9

Exercise and Health    ...... ......... ...    19-21

Facts Worth Knowing ...... ...    ...    ...    ...    85-87

First Aid to the Injured    ...    ...    ...    ...    ...    ...    5-7

Fire Insurance    ...    ...    ...... ...    ...    ...    93-95

Food Value of Salads ...... 59

Fruit as a Diet ...    ...    ...    ...    ...... ...    ...    29

Gardening Notes .................. ...    77-79-81

Ham—How to Cook ...    ...    ...... ...... ...    89

Hair—Care of the    ...... ...    ...    ...... ...    11

Home Measures    ...    ...    ...... ...... ...    21

Homes for the People ...    ...    ...... ...... 69

How to Make a Will    ...    ...    ...    ...    ...    ...    91

Lemon—Some Uses of the ...    ...    ...    ...... ...    95

Pickles—Home Made    ...... ...    ...... ...    55

Postage Rates ...     ...    97

Salad Recipes...... ...    ...    ...... ...    ...    59-61-63

Sanitary Advice in Verse ......... 23

Silverware—Care of    ...    ...    ...    ...... ...    ...    89

Teeth—Care of the ......... ...    ...... ...    13

Tea—Good and Pure..................... 27

Tea—How to Make ...    ...    ...... ...    ...    ...    43

The Home Beautiful ...    ...    ......... ...... 71-73-75

Tile Polish ........................ 89

Weights and Measures ...... ...    •••    •••    •••    96

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«p* r •



In a country like Australia in many parts of which medical aid is very hard to secure, being in some cases many hours’ journey away, it is absolutely essential that the guiding hand in every home should have at least some elementary knowledge in First Aid. Many young lives have been sacrificed in the past through lack of knowledge in not knowing what to do in case of emergency. It is pleasing, however, to note that mothers 01 to-day are waking up to the fact that when a child is injured it, is no time to faint and indulge in hysteria (as was often the case in the past), but to bring coolness, a steady hand, and all the knowledge and skill they possess to alleviate the suffering of the loved one, until medical aid can be procured, or danger is past. It is a necessary duty every mother owes to her children to know what to do in case of accident, sun stroke, snake bite, poisoning, drowning, etc. We, therefore, take the liberty of offering a little advice that may prove useful in case of emergency. A few useful things you should always have on hand are—a bottle of Phenol, Friar’s Balsam, Tincture of Arnica, a little Boracic Acid, and a bottle of Carron Oil, made as follows:—Equal parts, say 10 parts of Olive Oil. and 10 parts of Lime Water, and 1 part of Eucalyptus Oil. A few rolls of antiseptic bandages. In all cases that may appear to be severe do not delay, but get medical advice at once. In the meantime any of the following remedies may be applied:—

BRUISES AND BUMPS.—Bathe the parts frequently with tepid water in which a few drops of tincture of arnica have been added, or apply a little fresh butter or olive oil every half-hour for 3 hours.

BURNS AND SCALDS.—Never apply cold water. By so doing you only increase the pain of the sufferer. Apply carron oil freely to the affected parts and bandage lightly to exclude the air. If this be not available cover the parts with flour or carbonate soda. If the case is a severe one, put the patient to bed, wrap in blanket and apply hot bottles to the feet and sides. Give weak brandy and water. Nothing further should be attempted until the doctor arrives. Have plenty of hot water ready, as it may be necessary to place the patient in a bath to combat the shock, and soak away parts of the burnt clothing.

CUTS AND WOUNDS.—Cleanse the wound thoroughly by washing with warm water in which a few drops of Phenol have been added. If the bleeding is excessive apply a little Friar’s Balsam to arrest it, and bandage firmly. If an artery or vein be severed and the injury be in the arm or leg, medical aid should be sought immediately. In the meantime make two small pads and apply one to each side of the muscles of the upper arm or thigh, and banadge as tightly as possible to arrest the bleeding.

CONVULSIONS.—These are often caused! in young children through teething, indigestible food, or worms, or a pin in the clothing has been known to cause convulsions, or the nervous system may be injured by an attack of in.antile paralysis. Treatment.—Detect, and if possible, remove the cause. Strip the child and place in warm water bath with mustard, until the arms of the nurse begin to tingle. Seek medical advice as quickly as possible.

SUN STROKE.—Loosen all tight clothing and apply cold water to the whole of the body by frequent sponging. Well water is best, if a\ailable. If available a sponge bag full of ice should be secured to the head. Otherwise apply cold bandages to the head.

The undermentioned Goods are packed at ^ our Up-to-date Factory, in various sizes, r bottles, tins, and packets, under the well-known

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Ammonia (Liquid)


Ammonia (Cloudy)

Linoleum Polish

Ammonia (Carb.)

Mace (Ground)

Allspice (Ground)

Magnesia (Citrate)


Methylated Spirits



Bay Rum

OATS (Rolled and Flaked)

Beans (Haricot)

Olive Oil

Beans (Lima)

Oil of Lemon

Bird Seed

Oil (Salad)

Borax (Powdered)

Oil (Linseed)

Boracio Acid

Oil (Neatsfoot)


Ovol (Cake Coloring)

Camphorated Chalk

Parisian Essence

Carbolio Acid

Pea Flour



Castor Oil (Tasteless)

Pepper (White and Black)

Cayenne Pepper

Permanganate of Potash

Chalk (French)


Chicken Crain

PICKLES (Various)



Citrate of Magnesia

Raisins (Seeded)

Citrio Acid

Rice (Japan)

Cocoanut Oil (Perfumed)

Rice (Table)

Cocoanut Oil (Plain)

Rice (Ground)

Cough Elixir

SAUCE (Tomato)

Curry Powder






Egg Powder

Seidlitz Powders

Epsom Salts

Seltzogene Powders

ESSENCES (all flavors)


Eucalyptus Oil


Fullers’ Earth

Sewing Machine Oil

Furniture Polish

Spice (Mixed)

Ginger (Ground)




Health Salts

Tapioca (Flake and Pearl)







JELLY CRYSTALS (all flavors)

Violet Powder

Licorice Powder


Lime Juice

Ask for and sec that yon get

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BROKEN BONES consist of three kinds.—Simple, Compound, and Impacted Fractures. Secure the injured parts as securely as possible by bandaging with splints made from any available material, and see the patient is made as comfortable as possible until medical assistance can be secured.

DROWNING.—First.—Clear the air passages.    Second—Perform

artificial respiration.    Third-—Restore the warmth to the body with

blankets and dry clothes while medical aid is being sent for. In tne meantime, apply the Sylvester's Method. The operator stands at the head of the patient. Grasp both arms just below the elbow. Draw them up over the head when he pulls on them.    They are held in this

position while “One, two,” is counted. The arms are then grasped just below the elbow and carried dcwn below the chest and firmly pressed together. The chest is thus compressed and the air expelled. “One, two,” is again counted, and the air drawn into the lungs again by drawing the arms up above the head as before. The method is simple, but very fatiguing, and it may be necessary to continue it without interruption for two hours. In the meantime if assistance can be secured, circulation should be stimulated by briskly rubbing the legs. As soon as natural breathing commences this may be discontinued. Then apply hot blankets, dry clothes and hot bottles to the feet, and as soon as the pa/tient can swallow, hot coffee with a little brandy, should be given. Afterwards any injuries may be attended to, and measures taken to guard against pneumonia.

POISON.—Accidental or otherwise.—Send at once for a doctor. Preserve any poison, bottle, medicine, food or label until the doctor arrives, for if the exact nature of the poison is known it is possible to apply special treatment adapted for it. If there is no clue to the nature of the poison, follow these directions:—Note if the lips or clothing are burnt, if so a corrosive poison has been taken, and no emetic should be given. If the patient is unconscious do not attempt to give an emetic, but try to arouse by speaking to, shaking, or flicking the face of the patient with a wet towel. Smelling salts should not be used to restore consciousness, as by so doing injuries may be caused to air passages. If the patient is unconscious and the breathing very weak, artificial restoration should be resorted at once. Unless a corrosive poison has been taken or the patient is unconscious give an emetic promptly, even if the exact nature of the poison is unknown. The best emetic is a tablespoonful of mustard in a glass of tepid waiter, though copius draughts of tepid water with salt may be given if necessary. This should be aided by the insertion of a finger or feather well down the throat. In all cases it is good treatment as soon as the patient can swallow to give milk, beaten up eggs, strong tea. coffee, or salad oil, either before or after the emetic has acted. These remedies act as antidotes to many common poisons and sometimes salve the irritated lining of the stomach. Lastly treat the shock, which many poisons cause, with wmrmth and stimulants, and do not let the patient go to sleep until the doctor arrives.

SNAKE BITE kills by paralysis of the nervous system. A ligature should be tied firmly around the limb between the bite and the heart, but close to the former. The wound should then be sucked clean (but this practice is dangerous to anyone with broken lips). Or the wound burnt with a hot iron at once. Then bathe with dilute ammonia. Keep the patient warm and give stimulants freely. The sooner a doctor can be procured the better.

We Specialise in Sight-testing and Spectacle Fitting.

Should your sight give you any inconvenience, call on us and get a candid opinion as to whether you require glasses.

We have the very

latest spectacle frames and eyeglass mountings. We are actual makers of dainty nmless glasses and invisible bifocal lenses.

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We are all ready to admit that the Eye is a most wonderfully and ■delicately made organ, and we should therefore lose no time in rectifying the simplest ailment.

First Aid for the Minor injuries.—Should a splash of Fat or Lime get into the eye, drop a few drops of pure Castor Oil between the lids. For a Foreign Body or an Eyelash.—Search the eye by holding the lids open with the fingers, or evert the eyelid by turning on a pencil, which can easily be done by looking downwards, remove the material with a small Camel Hair Brush, or a piece of Cotton Wool wrapped around a match. Should the object adhere, DO NOT USE FORCE, but take the patient to a medical man.

Take the following Precautions with your Children's Eyesight.—Do

not allow light to fall on a sleeping infants’ face. Do not allow babies to gaze at any 'Strong light. Do not send children to school before the age of seven. Do not allow children to hold pictures or print nearer the eyes than fotirteen inches.

A Few Precautions for Adults.—Always read in a good light, preferably coming over the left shoulder. Read as little as possible in a railway train. Do not necessarily ascribe headache to indigestion, defective eyesight may be the cause. Should your eyes smart or burn after reading or sewing, it means that you are straining your sight, and most likely require glasses to relieve same, make sure you see a reputable Optician, bargain glasses are a delusion and a snare.


There is probably no more delicious and stimulating beverage than good Coffee well made. Coffee has been the favorite beverage of many •distinguished men; it acts upon the brain as a stimulant, inciting it to increased activity, also on the nervous and vascular systems, thus causing a feeling of cheerfulness; it also assists digestion and removes the accompanying languor. It removes headaches, exhilarates, and counteracts the effect of alcohol, opium, and narcotics. Coffee is used in the form of an infusion or decoction, of which the former is decidedly pre-feiable, both as regards flavor and strength.

Coffee, as very commonly prepared by persons unacquainted with its nature, is a decoction, and is boiled for some time, under a mistaken notion that the strength is not extracted unless it be boiled. But the fact is just the reverse. The fine aromatic oil, which produces the flavor and the strength of Coffee, is dispelled and lost by boiling, and a mucilage is extracted at the same time, which also tends to make it flat and weak. The best mode to make Coffee is to pour boiling water through it in a biggin or strainer, which will extract nearly all the strength, or to pour boiling water upon it and set it upon the fire, not to exceed ten minutes, prepared in either way it is fine and strong.

You should always use either “ARAB” or “VICEROY” brands of COFFEE.





Do Yocr?

Loss of hair is a common complaint nowadays. It is but seldom that we find a really good head of hair that does not require to have extraneous aid in its dressing.

The reason for this is not far to seek. People simply do not take trouble to look after their hair as they should.

We are apt to sneer at the many oily preparations which were in vogue in the days of our grandmothers.

in those days locks were kept sleek and glossy by constant brushing and the use of oily hair-washes. It is true that not much taste was shown in dressing the hair, for it was done up in prim, ungainly fashion, which certainly did not show off the face to the best advantage.

The hair-dressing in those days may have been all wrong, but the care of the hair was certainly all right. Indeed, many of the children of that day, who are now grandmothers, show an abundance of locks which their grandchildren might well envy.

Benefits of Scalp Massage.—Of late years it has been discovered that constant massage of the scalp is the very best thing for keeping it in good condition. It is excellent also in many cases in arresting premature greyness, but—and this but is very important—the massage must be persevered with if it is to do any good.

The massage movements should be done with the tips of the fingers. Begin above the forehead and rub1 with a gentle circular movement. You should feel the scalp moving under the fingers as you rub. From this point continue the massage right over the scalp.

Causes of Creyness.—People who suffer from undue perspiration of the scalp will derive the most benefit from this treatment. RemeunDer that if your scalp perspires too much you will go grey very quickly, so don’t defer carrying out the massage treatment until too late.

At the first sign of the hair coming out you should at once get some good hair tonic, massaging it well into the roots at night, continuing the use of the tonic until the trouble has been arrested.

Don’t neglect your hair. The hair has been rightly termed “woman’s crowning glory,” so much of our good looks depends upon its luxuriance and condition. Straggly, dull-looking hair is certainly not conducive to beauty, but tresses which are bright and glossy and becomingly dressed are certainly one of the greatest aids to beauty we can possibly have.

The hair usually turns grey with advancing years, then white, and in the case of men often falls out altogether, rending the subject totally bald. This is an abnormal condition, which can be prevented in nearly all cases, if taken in time. Here, as in most other things, “prevention is better than cure,” and it is practically impossible to grow hair on a bald head. But for all that, a new growth of hair may often be stimulated, and improvement effected even in hair which is turning grey or white by the following methods:—In the first place, do not be afraid of washing your hair! There is no danger in this, provided it is carefully dried after the shampoo. The scalp needs to be kept clean, and if there is a sign of “itchiness” or dandruff, the hair had best be washed with a VERY weak solution of carbolic acid Follow this by rinsing the scalp in warm water; then in cold, then hot, a number of times alternately, so so as to stimulate the circulation at the roots of the hair, and the activity of the glands. This will be found very efficacious m the stimulation of the growth of new hair.


Spells Efficient Dentistry

From the moment when a child’s first tooth begins to make its appearance, to the time when old age comes on, the teeth should receive daily care and attention—not only for appearance’s sake, but in order to keep all the,' digestive organs and the nervous system in a state of health. Recent medical research has proved that there is a close sympathetic nervous relation between the teeth and other parts (organs) of the body, and diseases of the teeth affect the general health of these parts and vice-versa Whether parents or nurses are aware of these facts or not, they certainly in most cases guard the general health of their infant charges during the period of dentition, but after the child has passed through this more-or-less anxious state, little or no care is given to the teeth.

Every child should be taught to form the habit of using a tooth-brush after each meal. It is just as important to keep them as scrupulously clean as any other part of the body. Modern foods contain many elements injurious to the teeth, and if the latter are not kept clean, particles of food become deposited on them, which particles discolor and gradually destroy the enamel or hard outer coating. If this continues the whole tooth decays away. One bad tooth may easily affect those on ■either side; and so the harm goes on until there is toothache or neuralgia ; with decayed teeth one cannot masticate properly; insufficient mastication causes indigestion and kindred complaints. It will therefore be realised that the daily use of the toothbrush is one of the royal roads to health. But the toothbrush will not do everything. It will not correct irregular teeth which may grow, due to faulty replacement of the milk teeth by some of the permanent set. Again, the teeth may decay prematurely owing to some kind of constitutional weakness; and small particles of food often become lodged where the toothbrush cannot reach. In all those instances the cure can only be effected by a practical first-class dentist. And here let it be said that the days when a barber used to draw teeth can be happily counted as ancient history. To-day the law will not allow a dentist to practice unless he has passed a severe test. One can, then, visit a dentist now-a-days with the same confidence that one should visit a physician.

You shoxdd have your teeth examined at least every srx months. You would not let your motorcycle or your sexving machine go for long without overhauling. Are not your teeth equally important? Prevention is better than cure, and the object of your periodical visits to the dentist is to prevent decay or stop further decay. The dentist removes any corrosion from the teeth, cleans them, and makes them white and pearly as they should be. Should decay have set in, the affected portion can be ground away and the slight cavity filled with gold, porcelain, or amalgam.    This stops all further decay and permanently preserves the

teeth. In the more serious cases of decay the tooth is capped or -crowned. Only in what may be termed “hopeless” instances of decay will the dentist advise extraction. All the above operations, it should be observed, even extractions, are performed without pain by any dentist who is worthy of the name. This is accomplished by the administration of gas or ether, or the injection of an anaesthetic which deadens the nerve. But, as above-mentioned, the dentist avoids extraction wherever he possibly can—his object is to preserve the teeth.


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Excellent Dishes can be made up in a few minutes.


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Cold Water a Ionic.—Cold water is a physiological tonic, and has the advantage over medicinal agents of all sorts in that it awakens nervous activity without the imposition of any extra burdens upon any vital organs, and without hampering the activity of any function I he cold bath, employed in such a manner as to produce tonic effects, accomplishes its results by increasing vital resistance to the causes of diseased processes, by making the wheels run more smoothly, by lifting the whole vital economy to a higher level. The impression made upon that harp of a million strings, the skin, with its vast network of motor, sensory, sympathetic, vasomotor, and thermic nerves, arouses every nerve centre, every sensory and motor nerve filament in the whole body to heightened life and activity. Every blood-vessel throbs, and every cell quivers with a new life; thq whole body thrills with quickened impulses; the whole being is translated into a new state of existence.

A person who has never experienced the glow of exhilaration, the invigoration and buoyancy of body and mind, which accompany the state of reaction from a short, general, cold application, cannot well appreciate the value or significance of the cold bath as a physiological stimulant.

In the employment of the cold bath as a tonic there are a few principles which it is important to keep constantly in mind. Especially must it be remembered that the cold bath is, like othe tonic agents, a two-edged sword—it is capable of acting in opposite ways.

The cold bath may be used in such a manner as to still further weaken or debilitate the person who is already nervously exhausted. So it is important that all cold procedures should be short. The most beneficial effects of cold water are by frequent use and very short baths.

The Hot Immersion Bath.—This is an ordinary full bath, administered at a temperature of 98 degrees to 104 degrees. At temperatures above 104 degrees the bath is properly termed “very hot” ; but the effects of the full bath at temperatures ranging between 100 degrees and 113 degrees differ in degree only, not in kind.

Methods.—The time of the hot bath varies from 2 or 3 minutes, according to the temperature and case. It must never be greatly prolonged, for the reason that baths at any temperature above that of the body cause rapid accumulation of heat and rise of temperature.

Effects.—The hot and very hot immersion bath is a powerfully exciting measure. During the application the genera] nervous system, the heart, the blood vessels, as well as the system generally, are strongly excited by the powerful thermic impressions made througn the dilation of the surface vessels. The skin is intensely congested by the paralytic effect of the heat upon the vasoconstrictors. The hot bath should be 'followed by cold applications.

The Shallow Bath.—In this procedure the person is rubbed while sitting in a bath partially filled with water. The requisites are a bath-tub (with four to six inches of water of the proper temperature), a sheet two or three towels, and a large dipper.

Method.—The individual having been properly prepared—the feet warm, the general circulation well established by exercise, or previous wanning in bed, or by a warm bath, the head protected by a small

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For Nursing Mothers use . . .



For Baby use



D. & J. Fowler, Ltd., Wholesale Agents

J^owel wet with water at 60 degrees—seats himself in the bath with rlegs extended, and immediately begins vigorous rubbing of his arms, chest, and abdomen, while an attendant rubs back and sides with both hands for twenty seconds, then dips water from the tub and dashes it upon the back for ten seconds, then rubs twenty seconds; then he lies down in the bath while the attendant rubs his legs for ten seconds. This occupies just one minute. For a two-minute bath the above is repeated.

When employed for tonic effects the temperature of the water should be 75 degrees to 65 degrees, and the length of time 1 to 3 minutes. For reduction of temperature in fever cases the temperature should be 85 degrees to 70 degrees, and the duration 6 to 1.5 minutes. Care must be taken to adjust the temperature exactly right, for when the temperature is too high tffe skin is left in an anaemic, pale, and relaxed condition. If too low a temperature is used, excessive congestion of the internal viscera may be induced through weakness of the walls of the blood-vessels, which, being unable to contract with sufficient vigour to throw the blood back to the skin, reaction may fail, and the effects of the bath be spoiled by exhaustion of the vasomotor centres through a too-prolonged application.

Effect.—The favourable influence of this bath upon the general condition of the patient, and its power to increase vital resistance, are clearly indicated by its effects in increasing muscular activity.

Electric-light Bath.—More or less investigation has been going on for a number of years, and some very useful and interesting facts respecting the physiological effects of the electric-light bath have been demonstrated. It was ascertained, for example, that this bath is without doubt the most efficient and satisfactory of all modes of producing persipration, as it stimulates the perspiratory glands and other structures of the skin in the most powerful manner. It produces perspiration in a remarkably short space of time, thus avoiding the exposure to the exhausting effect of prolonged heat, as profuse perspiration gene rally appears in the electric-light bath in from three to five minutes, even when the temperature of the air surrounding the patient is not above 85 degrees Fahr.

A fact which must be kept in mind in the employment of this powerful means of calorification, however, is that the body temperature may rise to 103 degrees, or even higher, in a prolonged electric-light bath. The lungs, when exposed to the incandescent light, throw off a decidedly larger amount of carbonic acid gas than usual, showing increased oxidation; hence the bath must not be prolonged.

The peculiar value of the electric-light bath is due to its efficiency as a source of radiant energy. This energy is not communicated to the body by convection. The heat of the electric-light bath is in the form of radiant energy. The skin, as -well as the air, is to a large extent transparent to radiant heat, and the same is true of all living tissues.

The electric-light bath is highly tonic in character when propevlv applied. It is valuable in cardiac disease and not in diabetes, in which prolonged diaporetic measures cannot be employed without more or less risk. In dropsy, associated with Bright’s disease, in the toxema of chronic dyspepsia, and in all conditions for which general local applications of heat are applicable the electric-light bath stands pre-eminent.

Dr Sheldons <

Hew Discovery

The Latest and Best

Of all the new discoveries in medicaf science the most remarkable in recent years is one which has proved invaluable to thousands of people, and which has taken the place of all other remedies for the cure of coughs and colds. The preparation is called Dr. Sheldon’s New Discovery for Coughs and Colds, and is a scientific compound of great merit. It is most healing to the lungs and throat, and cures the cough or cold in a remarkably short time, leaving no bad after effects. As it contains no poisons of any kind it is a perfectly safe remedy for children, and is particularly good for croup and whooping cough. The dose is small, and it is pleasant to take. Price, 1/6 and 3/-.


Dr. Sheldon s New Discovery

It has won the confidence of the parents and the love of the children by its wonderful curative effect upon the throat, chest and lungs. Children are particularly suscep' tible to coughs and colds, and the medicine which always cures and protects them from all dangers is the one the mothers recognise as best.

It is a wise mother who prepares for trouble in time of peace. She places Dr. Sheldon’s New Discovery on the shelf and rests secure against all winter dangers, knowing well she has the remedy which will protect her little one against the vicissitudes of cold weather.




The health of the body rests largely on a four-fold foundation: proper food, proper air, proper rest, and proper exercise. Each is necessary, exercise no less than the others. By it not only are the muscles, which constitute nearly one-half the body by weight, increased in size and strength, but, when suited to the individual, indirect effects are produced, which are even more important. The heart, which is largely muscle, is developed and strengthened, the circulation is increased, more oxygen is taken into the blood through the lungs, a better appetite is produced, and more food eaten, and, what is of more importance, better assimilated. As a result of the increased circulation and the improvement of the blood, all the tissues are better nourished, so that brain, liver, kidneys, and stomach work better and develop better.

These are some of the hygienic results of exercise.

Another benefit of physical exercise is the correction of faulty postures. The round shoulders, flat chests, prominent abdtomens, and curved spines, resulting from wrong positions or inharmonious muscular development, frequently respond satisfactorily to corrective work.

Of these three classes of benefits, the most important for the young man is the hyg’enic. He needs first of all to be healthy, to be kept healthy. This means that a certain amount of well-regulated exercise should be taken every day. These last two put emphasis on the •character of the exercise rather than its amount. For hygienic effects nothing surpasses athletics, games, and sports, when engaged in regularly and in moderation. They are the natural expression of the desire of the body for exercise.

But even when we cannot, for one reason or another, share in athletic games or sports, we are not shut out from exercise, and such «exercise we should take wisely.

Make the preservation of health your chief aim. Keep this as a great underlying motive, while not bringing it so strongly into the foreground as to make exercise distasteful. Enjoy your workl

Thirty minutes’ vigorous exercise each day is a minimum. From four to six in the afternoon is the best time for brain workers. Spend at least two hours a day in the open air, summer and winter.

Avoid exercising just before a meal, or within two houis thereafter; the blood is needed in the stomach at these times, not in the muscles. \ iolent exercise just before retiring is not advisable, but mild or moderate exercise a short while before tends to relieve the brain •congestion after hard study.

Remember that a few minutes’ exercise each day cannot overcome the faulty positions which you drop into for the rest of it. Sit, stand, and walk correctly.

Be careful not to take cold after exercise; be off to the bathroom as soon as breathing is normal and before you cease to perspire.

And lastly, we deal with the four points of personal hygiene: breathing, bathing, food, and sleep:—

Oxygen is absolutely essential to life; have enough in your room. Educate yourself to breathe long and deeply, taking in an abundance of it. Cultivate abdominal breathing, which has a beneficial effect on the abdominal organs as well as the lungs. Do not constrict the chest or waist with clothes.


The Food Tonic

It is quite different from ordinary tonics.

Its invigorating effects LAST, and there is no re-action.

Sanatogen is simply a scientific health food with true tonic properties, and free from dangerous drugs or stimulants.

Formamint T ablets

A substitute for Gargles in Sore Throat, Tonsilitis, &c. Immediate Relief for Cold in the Head.




The following Colors always kept in stock :

Black    Dark Green    Orange

Aloe Green    Heliotrope    Pink

Canary    Light Blue    Plum

Cardinal    Maroon    Purple

Cream    Navy Blue    Salmon    Pink

Dark Brown    Nut Brown    Scarlet


Breath© through the nose as much as possible. If there is any •obstruction to the free passage of air through the nostrils or throat, consult a doctor.

Bathing is mainly for two ends, cleanliness and stimulation. For cleanliness a warm tub-bath with the use of good soap, is suitable. Remember that it is what comes out of the skin, and not the soiling from without, which it is most important to remove.

The skin is not merely an excretory organ; it is also a great regulator of body heat. Cold baths first chill the body surface, the blood being sent into the deeper parts; but, later, if the reaction is good, the blood comes back with exhilarating force. The reaction is assisted by propor towelling. Rub the body hard all over with a coarse towel or a flesh-brush until the skin is warm and pink.

Some persons think they cannot take cold baths, who really could do so to advantage if advised correctly. Sometimes the difficulty is lack of exercise before the bath; sometimes the water is not cold enough for a good reaction. Whatever the trouble, an immediate and lasting reaction and exhilaration are the test of a proper cold bath. If it fails of this, something i:s wrong. A dry rub may sometimes be substituted for the bath.,

Eat of wholesome, well-cooked foods, moderately and slowly. Do not hurry a meal, or worry at mealtimes; the stomach will not work well when nervous. Be regular in your meals. Masticate your food thoroughly, and the work of the digestive organs will be reduced Adhere to a simple diet, with considerable variety, but no great variety at a single meal. Fried foods are generally harder to digest than those broiled, boiled, or baked.

Most p>eople require eight or nine hours of sleep. This is the time when the brain and nervous system are restored. Make it a rule to go to sleep if possible as soon as you retire; keep the eyes closed until sleep comes. It is better not to continue hard mental labour right up to bedtime

HOME MEASURES—So many recip>es assume the possession by the housewife of scales and measures. In default of these, guessing has to be resorted to, and the result is not always what it should be. The following table will be found very useful, and a simple calculation will work out dozens of quantities :—

1 Teacup—1 gill, 2 wineglasses, | breakfastcup.

1 Breakfastcup—b pint, lb. sugar, 2 teacups.

1 Dessertspoonful—2 teaspoons, ^ tablespoon, ± fluid drachm.

1 Tablespoonful Butter—1 oz.

1 Tablespoonful Flour—^ oz.

1 Wineglassful—a gill, 2 fluid ozs., a teacupful.

5 eggs—\ lb.

60 Drops—1 teaspoonful.

An original way of getting quantities of plums, currants, etc., correct is to get a glass jam jar, and empty, say a lb. of plums as bought, into it, and then paste a narrow label to mark the height, noting it with “A. lb. plums.”



To enjoy health and long life one should profit by reading the following “Sanitary advice in verse,” which Sir Alfred Power contributed to an English periodical:—

There’s a skin without and a skin within,

A covering skin and a lining skin ;

But the skin within is the skin without

Doubled inwards and carried completely throughout.

The palate, the nostrils, the windpipe, and throat,

Are all of them lined with this inner coat,

Which through every part is made to extend—

Lungs, liver, and bowels, from end to end.

The outside skin is a marvellous plan For exuding the dregs of the flesh of man ;

While the inner extracts from the food and the air What is needed the waste in his flesh to repair.

While it goes well with the outside skin,

You may feel pretty sure that all’s right within;

For if anything puts the inner skin out Of order, it troubles the skin without.

The doctor, you know, examines your tongue To see if your stomach or bowels are wrong;

If he feels that your hand is hot or dry He is able to tell you the reason why.

Too much brandy, whisky, or gin Is apt to disorder the skin w ithin;

While, if dirty or dry, the skin without Refuses to let the sweat come out.

Good people all 1 have a care of your skin,

Both that wdthout and that within ;

To the first you’ll give plenty of water and soap,

To the last little else beside water, we’ll hope

But alw ays be very particular where

You get your water, your food, and your air;

For if these be tainted, or rendered impure,

It will have its effect on your blood, be sure.

The food which will ever for you be the best Is that you like most, and can soonest digest;

All unripe fruit and decaying flesh Beware of, and fish that it is not very fresh.

Your water transparent and pure as you think it,

Had better be filtered and boiled ere you drink it;

Unless you know surely that nothing unsound Can have got to it over or under the ground.

But of all things the most I would have you beware Of breathing the poison of once-breathed air;

When in bed, whether out or at home you may be,

Always open your windows and let it go free.

With clothing and exercise keep yourself warm,

And change your clothes quickly if drenched in a storm ;

For a cold caught by chilling the outside skin Flies at once to the delicate lining within.

All you who thus kindly take care of your skin,

And attend to its wants without and within,

Need never of illness have any fears,

And your skin may last you a hundred years.

Perfection in Cooking '■>



Paftern 01 - £5 each Pattern 02 - £6 each

Boilers £2 5s. each extra.

These Ranges are built on approved French Patterns.

They cook quickly, waste no fuel, and ensure a cool kitchen in summer.

SIMPSON’S Perfect Automatic Steam COOKERS


Economy in Space, Time, and Fuel.

Superiority of Cooking; all the nutritious qualities being retained.

Thi'ee Sizes—

No. l—12/- each    No. 2—15/- «ach

No. 3—18/- each.

Descriptive circular on application.

AH the latest and best cooking utensils kept in stock or made to order.

All our goods procurable from all' Storekeepers and Ironmongers throughout the Commonwealth.

A. Simpson & Son, Ltd.



Good cooking has been responsible for much happiness, and bad cooking for an incredible amount of ill-health, and the large proportion of bad cooking which exists in most parts of the world is probably owing, to unsatisfactory cooking appliances, and in these days when mistresses complain that maids are difficult to obtain, it is questionable whether the difficulty would not be much less if suitable ovens were used instead of those which roast the cook as well as the dinner When the first settlers came to Australia they introduced the English type of stove, which is a heavy cast-iron article with a tendency to crack when the water is dropped on it, and which makes the kitchen much too hot for our summer. The best type for our climate is the French type which is made of steel with a cast-iron top plate, and the fire well bricked in. This type of stove was originally made for charcoal, but as it consumes a smaller amount of fuel than any other, and consequently gives less waste heat, it is undoubtedly the best for our climate, practically all the heat is used in cooking, and, indeed, it may be questioned whether this French type is not the best for all countries. Until lately a very large number of these stoves, which the French call “Oeconom-ique” were exported from France to Great Britain, but now, as the merits become more apparent several English makers have made similar ovens. They are also manufactured in the United States by several firms, and in Australia by one fixm, an Adelaide mamxfacturer. In Australian country districts, where fuel is cheap, a very suitable kind of oven is that with the fire on top, the space provided being sufficient to receive long pieces of wood which are put in through the long fall down fire door. This oven, which is purely Australian, has many advantages for country users, particularly where a householder chops his own wood, as it saves a good deal of labour, but for city use, where the price of fuel is a consideration, this article is not to be compared with the French invention. Strangely enough, there has been little change for the last 2,000 years in the form of cooking utensils, but in the materials used for their manufacture, tinned steel, cast-iron and enamelware have been substituted for the brass and copper of the ancients—it is questionable whether copper articles, particularly kettles or preserving pans, are not really most economical as their durability is very great. The introduction of cheaper materials has wonderfully cheapened the purchase of cooking utensils, and hence the cottage is now-a-days supplied with many conveniences which were unknown, except in palaces, a couple of centuries ago. It is to be regretted that the methods of cooking practised in Australia do not admit of roasting. Althoxigh Dutch ovens and other tin-roasting appliances are manufactured in Australia, the unpleasantness caused by heavy fires in summer time militates against then use. One method of preparing food which is coming more and more into vogue, and which is peculiarly suited to Australia, is steaming instead of boiling. As' far as the civilised world is concerned, this is comparatively modern, although Captain Cook found it practised by the South Sea Islanders. The great advantage of steam cookers, of which there are several makes, both local and imported, is the extreme smallness of the fire that is required for them. A single gas-burner or a small kerosene stove, with a steam cooker, will furnish a complete meal


that is well known by our customers is that we stock only


Our reputation depends upon this, therefore we stock


We can thoroughly recommend them.



for a large family. As the advantage of this system becomes better known, it is probable that during the hot months, at any rate, steaming will be substituted for boiling, especially as meat that is steamed loses less of its rich natural juices than that subjected to any other process. In recent years various novelties have been introduced for providing heat for cooking, notably electric stoves which are too expensive for practical use at present, and various American modification of the steam cooker, mostly very expensive, and several adaptations of the Thermos flask principle for keeping meals warm. These last, however, called “Fireless Cookers’’ are, in general, only costly modifications of the padded boxes which travellers in China find in every Sampan on the Canton River. Taking them altogether Australian cooking utensils and Australian cooking generally, compares favorably with that of any portion of the Kings’ Oversea Dominions, and in this connection may be mentioned that the entremet, which is now most popular in London, has an Australian name, for it was named after the greatest singer in the world, who is also a native of the Commonwealth. It is the “Peche Melba” and is a very simple delicacy, which anyone living in a district where ice is available may easily make. It consists of stewed or preserved peaches served on Vanilla Ice Cream, with the juice of strawberry jam poured over them. It is said that this very delightful dish owes its origin to the late chef of the Carlton Hotel in London. He composed the delicacy after listening to Madam Melba singing in “La Boheme.”

The following list of cooking utensils, though it is not professed to be complete may serve as an indication of the probable requirements of an ordinary kitchen :—One Steam Cooker for summer use, a Deep Preserving Pan, several Saucepans, Two large Wash-up Dishes, Two Kettles (one medium, one small), One Steaming-kettle for Potatoes, Two 2-quart and Two 1-pint Basins, Two 2-quart and One 4-quart Covered Pails, Two Saucepans with covers (for vegetables), Two Saucepans for small vegetables, One Skimmer, Two Dippers, Two Funnels for Jugs and Bottles, One Scoop, Four Medium-sized Baking Dishes, One Coffee Pot,, One Egg Poacher, One Colander, One Bread Grater, One Nutmeg Grater, One Wire Sieve, One Wire Egg Spoon, One Wire Jam Spoon, One Pepper Box, One Soap Saver, One Japanned Bread and Cake Box, One Set Japanned Canisters, One Knife and Fork Box, One Set Icing Tubes, One Set Cake Tins and Cake Forms, One Paste Cutter, One Frypan, One Egg Beater, One Flour Bin, One Boiling Plate (if Kerosene Stove is used), One Spice Casket, One Set Jelly Moulds, One Set Pudding Moulds, One Set Pie Dishes, One Meat Cover, One Meat Safe.


As proprietors of VICEROY TEA we wish specially to bring beneath your notice the fact that we import direct from Ceylon and India, teas from the finest estates, and that every mail boat from Ceylon and every steamer from India carrying tea to South Australia during the season, brings supplies for the production of VICEROY TEA. You are, therefore, sure to get a fresh article. We employ a tea expert with over twenty years’ South Australian experience, who has made a special study of the requirements of this market, and has brought tea blending down to a fine art. By using VICEROY TEA you get the utmost value for your money. Ask your storekeeper for VICEROY TEA, and be sure to notice the registered trade mark on all packets and tins.

The Renmark fruit Packing Union*'

— LTD. —=

Packers of the well-known







Always Ask for ARK BRAND.

G. WOOD, SON & CO., North Terrace, Agents.


The value of fruit as an every-day all-the-year-round article of diet-for all ages and all classes has been demonstrated over and over again. The medical faculty throughout the world preach this truth, but tea often to deaf ears, although in theory, at least, the usefulness of fruit in keeping the blood pure and the skin healthy is generally admitted. The nourishing and sustaining power of fruit, especially dried fruit, though less widely known, is now established beyond dispute by the most careful and repeated analysis, as well as the personal experience of many.

A well-known medical man writing on dietary, says:—“The juices of fruits, as of grapes, apricots, peaches, pears, nectarines, oranges, etc., have a most benign and purifying influence upon the system. On the continent, people go to the vineyards in autumn and take the ‘grape cure.’ They live for a few weeks entirely on bread and grapes, eating, say, half-a-pound of bread and several pounds of grapes a day, and are thereby so purified and invigorated, that they can return with restored health to business, pleasure, and the luxuries and indulgences which are sure to bring disease.

The encouragement given to fruit growing in recent years has brought about an immense development of fruit culture, and thus helped to bring an abundance of raisins, sultanas, and currants within reach of the public at very moderate cost.

Unfortunately, the methods of preparing dry fruits for the table are but little known, and the abundance of cheap wholesome fruit thus brought within the reach of all, and available throughout the year, has, in consequence, hardly begun to be realised by those whose needs it is so well calculated to supply. So, in order to stimulate the consumption of these fruits, we have decided to issue a few simple recipes for preparation in a profitable, but cheap form.


Soak for 12 hours, then rinse the fruit in clean water and stew for 20 minutes. Add sugar three minutes before taking off fire. Serve cold with cream or milk.

Peaches and Nectarines are improved if the skins are removed before cooking.


BOILED APRICOT PUDDING.—Make a good suet crust, line a basin, and lay in \ lb. soaked apricots in layers with sugar, add a little of the juice. Cover with paste and boil two hours. Serve with custard or cream.

FRUIT CAKE.—Eight eggs, 1 lb. flour, 1 lb. sugar, 1 lb. each of butter, seeded raisins, and currants; nutmegs, cloves, almonds, and spices to taste. Beat butter and sugar to a cream ; add the eggs one at a time (not beaten), then the flour and the fruits, etc. Mix thoroughly, and bake in a moderate oven.

PLUM PUDDING.—\ lb. flour, \ lb. bread crumbs. \ lb. sultanas,, i lb. almonds, £ lb. stoned raisins, J lb. suet, l lb. orange peel, \ lb-brown sugar, five eggs, spices to taste. Boil four hours.






Gouger St., Adelaide.


DR. DREDGE S Wonderful Preparation for Washing all kinds of fabrics.

No RUBBING, SCRUBBING or LABOR required. Guaranteed not to harm the most delicate material.

Absolutely FREE from all INJURIOUS Chemicals.

BOILUM is now being used largely in all the States of Australia, and its use is considered by many to be one of the pleasures of life.

BOILUM will not injure the hands, but make them soft and white.



ALL FRUIT ROLLS.—Take equal quantities of seeded raisins, currants, sultanas, and bleached almonds; mix thoroughly and pass through mincer; roll out and spread with pink icing sugar; roll in form of Swiss rolls and sprinkle icing sugar over rolls. A good dessert dish.

AFTERNOON TEA BISCUITS__Mince raisins and spread between

plain wafers. This is a simple and economical form of making a good afternoon tea biscuit. Once tried always used.

RAISIN CUSTARD.—Sweeten one pint of milk with sugar to taste, giate in half lemon rind stir in three well-beaten eggs. Line a buttered basin or mould with raisins. Spread some slices of Saint Madeira or sponge cake in layers, with rasins sprinkled between. Pour over the custard, lay on top a sheet of buttered paper, tie a cloth securely on, and boil gently for one hour.

UNCOOKED FRUIT BLANC MANGE.-—Take equal quantities ot seeded raisins, currants, sultanas, and almonds; mix and mince thoroughly ; moisten with a little lemon juice and press into a mould ; serve in slices. A palatable and sustaining dish.

MIXED FRUIT SALAD.—Take of equal quantities of soaked apricots, peaches, oranges, pineapples, and passion fruit. Sprinkle with sugar. Serve with cream.

RAISIN PIE.—Grated yellow rind of one lemon, remainder of lemon chopped ; one cupful of seeded raisins, butter size of walnut, half cup of molasses, one cupful of brown sugar, two cupfuls of water. Boil five minutes; add five tablespoonsful of flour, and half teaspoonful of salt. Use two crusts. Sufficient for two pies.

DRIED APRICOT AND PEACH JAM__1 lb. dried fruit, 1* lbs.

sugar, pints water. Take 1 lb. dried fruit, wash thoroughly, first in boiling water, then in cold water. After draining, cover with 1£ pints boiling water. Soak for half-an-hour, and boil for 15 minutes, add lbs. white sugar, and cook steadily for 20 minutes longer. You will then have a jam unsurpassed both in colour and flavour by any fresh fruit jam.

MINCED MEAT.—Take 1 lb. of shredded suet, 1 lb. apples, rind of one large lemon, £ lb. candied peel, 2 lbs. raisins, 2 lbs. sultanas. Mince all finely. Add level teaspoonful mixed spice, the juice of a lemon, and mix all together. Keep closely covered when cooking.

COOD PLAIN BAKED PUDDING.—Take 3 or 4 oz. dried apricots, or peaches, wash thoroughly in hot water, rinse in cold water, wash £ lb. sago (tapioca or rice will do equally well), put with fruit in earthenware basin or dish, cover with water, soak for 12 hours, then beat fruit and sago together adding sugar to taste, put in buttered pie dish, and bake in slow oven.

PLAIN ROLY POLY PUDDINC.—Take half pound shredded beef suet, mix with three breakfastcupfuls of flour, sifted with one teaspoonful of baking powder and a pinch of salt. Mix with water to a rather stiff paste. Roll out, sprinkle with 1 lb. of seeded raisins; roll up, folding in ends neatly; tie up in a scalded and floured cloth, plunge i?tn boiling water, and cook steadily for two hours. Serve with plain sweet sauce or cream.

JOHNNY CAKES—Make a short pastry; roll out thin; spread raisins or sultanas thickly on. Put layer of pastry on top; roll just enough to keep together. Mark into squares, and when baked they will separate easily where marked.




COFFEE ROLLS__1 lb. “ARAB” Self-raising FLOUR, 3 oz. but

ter, 2 oz. sugar, 1 egg. Beat butter, sugar, and 1 egg with ¿-pint milk, and mix well. Bake in hot oven.

ROCK CAKES__1 lb. “ARAB” Self-raising FLOUR, ¿-lb. “ARAB”

Currants, 6 oz. sugar, 3 eggs, 6 oz. butter; beat to cream, mix well, and bake till brown

SPONGE ROLL.—1 cup sugar, 1 cup “ARAB” Self-raising FLOUR, 4 eggs; beat eggs and sugar for half-an-hour, then add flour. Spread ove'- layer of “GLEN EWIN” Jam and roll. Cook in quick oven.

WARBECKA CAKE__2 cups “ARAB” Self-raising FLOUR, 1 cup

sugar, 3 eggs, ¿-lb. butter, f cup milk. Bake for half-hour, moderate •oven.

COCKLES.—3 eggs, their weight in “ARAB” Self-raising FLOUR, butter, sugar, and cornflour. Beat sugar and butter to cream, add eggs well beaten, then the other ingredients. Drop in tiny pieces on cold slide, and bake in quick oven. When taken out, spread with “ARAB” Jam and put another Cockle on top.

LEMON CHEESE CAKE.6 eggs, ¿-lb. butter, ¿-lb. sugar, 2 large lemons. Boil, stirring until thick. Pour into prepared pastry.

BEVERLEY BUNS__1 lb. “ARAB” Self-raising FLOUR, ¿-lb. but

ter, 6 oz. sugar, 1 egg, ¿-gill new milk, few drops “ARAB” Essence Lemon. This quantity make 24 buns.

GINGER CAKE Half -cup butter, ¿-cup brown sugar, 1 cup

treacle, 2¿ cups “ARAB” Self-raising FLOUR, 2 teaspoonfuls ground ginger, 1 teaspoonful cinnamon, 1 cup boiling water, 2 eggs. Mix butter, sugar, and treacle; add boiling water. Mix the dry ingredients, adding the eggs last. Bake in flat dish for half an hour in slow oven.

ORANGE CAKE.—2 cups “ARAB” Self-raising FLOUR,, 1 cup sugar, 1 cup milk, ¿-lb. butter, 3 eggs well beaten, 1 orange rind grated into the flour.

RIBBON CAKE.—2 cups “ARAB” Self-raising FLOUR, 1 cup sugar, 6 eggs, ¿-lb. butter. Beat the butter to cream, add the sugar, then the eggs, and lastly the flour. When well mixed divide into three parts. Slightly colour one with cochineal, one with cocoa, leaving the other as it is. Bake in a quick oven. Spread “GLEN EWIN” Jam Between each layer.

COFFEE CAKE__2 cups sugar, ¿-lb. butter, 4 eggs, 1 cup milk,

•3 cups “ARAB” Self-raising FLOUR. Bake in baking-dish for half an hour. When hot, spread the top with butter; then sprinkle cinnamon and sugar on top of butter.

COCOANUT CAKE.—¿ lb. butter, 1 cup sugar, 2 eggs, well-beaten, ¿-cup milk, ¿-cup desiccated oocoanut, 1 lb. “ARAB” Self-raising FLOUR. Drop on the tins, and bake a delicate brown.

JOSEPHINE CAKE.—¿-lb. butter, ¿-lb. brown sugar, ¿-lb. “ARAB” ■Currants, 2 eggs, a little.milk, ¿-lb. “ARAB” Self-raising FLOUR, and a little nutmeg. Mix sugar in milk, rub butter in flour, add currants, salt, and nutmeg, beat eggs, and mix up with milk. Bake in buttered tin.

CAROLINE CAKE.—1 cupful of powdered sugar, in which rub 2 large teaspoonfuls of butter; ¿ a cupful of sweet cream or rich milk, cupfuls of “ARAB” Self-raising FLOUR. Bake quickly in buttered tins. To be eaten while fresh and warm.


SMALL CAKES__11 lb. of “ARAB” Self-raising FLOUR, 1 lb

butter, f-lb. sugar, 1 lb. eggs, two or three nutmegs, 1-lb. “ARAB” Currants, 10 drops “ARAB” Essence of Lemon; bake in patty-pans.

SODA CAKE__1-lb. butter, 1 lb. “ARAB” Self-raising FLOUR,

¿-lb. sugar, 3 eggs; mix well. Cup of milk added, to the above ingredients, and mix well together. Put at onoe into a well-buttered cake tin, and bake in a moderate oven for one hour.

SPICE CAKE__1 cup sugar, 1-lb. butter, 11 cups “ARAB” Self

raising FLOUR, 1 teaspoonful cinnamon, 1 teaspoonful allspice, 1 small cup milk, three eggs.

SPONGE SANDWICH__1 cup “ARAB” Self-raising FLOUR,

three-quarters cup sugar, two eggs. Beat well eggs and sugar 10 minutes ; mix with other ingredients. Pour into two tins, and bake in a quick oven for 10 minutes. Spread with “GLEN EWIN” Jam.

SULTANA CAKE__1 lb. “ARAB” Self-raising FLOUR, 1-lb. but

ter, 1-lb. sugar, 1-lb. sultanas, 5 eggs, a glass of white wine (this may be left out). Beat butter and sugar to a cream; beat the eggs till very light, and add to butter and sugar. Then mix in gradually the flour, sultanas, and lastly the wine. Beat all well together, and bake in a buttered tin.

RICH CHRISTMAS CAKE__Beat 1 lb. butter and 1 lb. sugar

together, add 10 eggs beaten separately; add 1 lb. “ARAB” Currants, 1-lb. peel, 1-lb. “ARAB” Seeded Raisins, 1 lb. “ARAB” Self-raising FLOUR, with 1 ez. cinnamon and 1 teaspoonful spice, mixed in it. Beat all together for 20 minutes; and put in buttered paper in tins in the hot oven. Bake about 21 hours. Blanched almonds, chopped or grated, are an additional improvement.

ROLL CAKE.—-1 cup sugar, 4 eggs, “ARAB” Self-raising FLOUR

(1 cup), beat eggs very stiff, add sugar, dredge in flour; bake in quick oven.

ROSE CREAM CAKES__Cream 1 cup of sugar and 1 table

spoonful of butter, add 2 tablespoonfuls of milk, and alternately 2 cups of “ARAB” Self-raising FLOUR sifted, 1-teaspoonful salt, and the whites of 3 eggs beaten to a stiff froth. Bake in patty-pans. Frost with fondant tinted a delicate pink.

POUND CAKE__1 lb. “ARAB” Self-raising FLOUR, 1 lb. but

ter, 1 lb. sugar, 1-lb. lemon peel, 1 nutmeg, 8 eggs. Beat the butter and sugar well together, add eggs well beaten up, then the lemon peel, nutmeg, and flour. Bake in a moderate oven for an hour and a half.

WASHINGTON CAKE.—Beat 1 cup of butter to a cream, add 1 cup of sugar, 3 eggs, 1 cup of new milk, 3 cups of “ARAB” Self-raising FLOUR. Flavour with “ARAB” Essence of Lemon.

ALMOND CAKE.—Take half-pound each of “ARAB” Self-raising FLOUR, sugar, and butter, the grated rind of .half a lemon, six eggs, and 1-lb. of sweet almonds, with 4 bitter ones. Cream the butter with the sugar add the yolks of eggs one by one, and beat lightly for 10 minutes. Now stir in the almonds, blanched and chopped, with the flour. Lastly add the whites of eggs, which should be beaten to a stiff froth. Bake the cake in a tin lined with buttered paper, and when nearly done stick almonds, blanched, and cut in halves, over the top.

CUSTARD CAKE.—1 cup sugar, 1 cup “ARAB” Self-raising FLOUR, 5-lb. butter, and 4 eggs. Beat the butter to a cream, add the sugar, mix well, add the flour, and then eggs well beaten. Pour into sandwich-tins, and bake. When done, spread one with custard and put the other on top.

CUP CAKE.—3 eggs, 3 cups “ARAB” Self-raising FLOUR, 1 cup milk, 1 cup sugar, little salt, 1-lb. butter, mix butter, eggs, sugar, and milk; then add flour.

CINNAMON CAKE.—11 cups of “ARAB” Self-raising FLOUR,

1    cup sugar, £ cup of butter, 1 cup of sweet milk, a little “ARAB” Essence of Lemon. Rub butter and sugar into the flour, then beat the whites of 2 eggs, mix in the milk, and st’.r in all together. When this is baked have ready the yolks of the 2 eggs beaten, and mix together nearly a cupful of brown sugar, a teaspoonful of ground cinnamon; put over the top of the cake, and put in the oven long enough for it to set. Three-quarters of an hour is long enough to bake the cake if put into a flat cake-pan.

CREAM CAKE.—2 cups “ARAB” Self-raising FLOUR, 1 cup sugar, 1 cup milk, 1 or 2 eggs, 1 tablespoonful butter. Beat the butter, sugar, and eggs for 10 or 15 minutes, add the milk, and beat gently for 5 minutes. Add the flour. Bake in shallow tins to a light brown, from 20 to 30 minutes.

CURRANT CAKE.—Half-pound butter, f-lb. sugar, f lb. “ARAB” Currants, 1-lb. lemon peel, 4 eggs, 11 lb. “ARAB” Self-raising FLOUR, a little milk. Mix and bake in usual way.

EXCELLENT CAKE—1 lb. “ARAB” Self-raising FLOUR, 1-lb. butter, sugar, and “ARAB” Currants, 3 oz. orange peel, 6 eggs, 1 teacupful of warm milk, 1 nutmeg, 4 drops “ARAB” Essence of Lemon, rub the butter well into the flour, then add the other ingredients, beat well for half-an-hour, add a little ammonia.

AFTERNOON TEA CAKES—1 lb. “ARAB” Self-raising FLOUR, 6 oz. butter, 5 oz. sugar, 1 egg, 1 small cup of milk, a pinch of salt. Bake quarter of an hour in hot oven. Rub butter and sugar into flour: then

2    large teaspoons of orange jam, egg and milk. Roll into marbles and bake.

APPLE CAKE—2 cups “ARAB” Self-raising FLOUR, half cup sugar, half cup milk, 1 egg, 11 tablespoonsful butter. Mix well, rod out, not too thick ; then on one half spread generously stewed apples, cover and bake in good hot oven.

ANGEL CAKE—11 tumbler of sugar, 11 “ARAB” Self-raising FLOUR (sifted), flavor with “ARAB” Essence Vanilla, the whites of 11 eggs ; beat sugar and eggs to a stiff froth, then add flour. Bake in a tin not greased, turn upside down to cool, then ice.

ARROWROOT CAKE.—Half-lb. “ARAB” Arrowroot, 1 lb butter, Hb. sugar, 3 eggs, 1 teaspoon “ARAB” BAKING POWDER. Beat butter and sugar to a cream, add eggs (yokes and whites separately), add Arrowroot and baking powder. Bake.

BEAUTIFUL CAKE.—Little lemon peel, 3 cups sugar, 1 lb. butter, 5 cups “ARAB” Self-raising FLOUR, 1 cup milk, 6 eggs, 1 lb. “ARAB” Currants. Beat butter, sugar, and eggs together, then add half the flour, half the currants, and some milk, then the rest of ingredients. Enough for two cakes.

BANBURY CAKES.—Cream 6 oz. each butter and sugar, add 3 eggs by degrees, half a nutmeg (grated), % lb. “ARAB” Currants, 2 ozs. finely chopped peel, £-lb. “ARAB” Self-raising FLOUR, and fine biscuits or sponge cakes, or any crumbs to stiffen. Put this mixture in between two layers of any pastry, score it in squares with back of knife, brush over with egg, sprinkle sugar over and bake well in a good steady oven.

BESSIE CAKES__3 lb. “ARAB” Self-raising FLOUR, l£ lb. butter,

l£ lb. sugar, 3 eggs, as much milk as will mix them fairly stiff, then bake.

BROWN CAKE__\ lb. butter, 1 lb. “ARAB” Self-raising FLOUR,

i lb. sugar, £ lb. “ARAB” Sultanas, J lb. “ARAB” Currants, i egg, £ pint milk, 1 teaspoon cinnamon.

BURIED DATES__3 cups “ARAB” Self-raising FLOUR, 1 cup

sugar, \ lb. butter, 2 eggs. Method—Mix well, roll out thin, cut in rounds, fold with stoned date in each. Quick oven.

BOSTON TEA CAKES.—Two large cups “ARAB” Self-raising FLOUR, 2 tablespoonsful sugar, 1 oz. of butter, 1 egg well beaten, 1 cupful of sweet milk. Mix well, and bake in a moderate oven.

CANARY CAKE.—Four eggs, 3 cups “ARAB” Self-raising FLOUR, 1 cup milk, l lb. butter, any flavouring. Beat butter and sugar to a cream, and eggs separately, flour, and lastly milk.

CANTERBURY CAKE. —3 cups “ARAB” Self-raising FLOUR, 2 cups sugar, \ lb. butter, 1^ cups “ARAB” Currants, 1 cup milk, 4 eggs

CHELSEA CAKES—2 cups “ARAB” Self-raising FLOUR, 1 cup sugar, \ lb. butter, 2 eggs. Rub butter with flour and sugar; then mix with the eggs well beaten; roll out thin, spread “ARAB” Raspberry Jam over as thinly as possible and roll up like roly-poly pudding. Cut in thin slices and bake in a lightly greased oven slide, a light brown.

COTTAGE CAKE—3 cups “ARAB” Self-Raising FLOUR, 1* cups sugar, l£ cups of milk, \ cup butter, 3 eggs.

DATE CAKE.—1 cup sugar, £ lb. butter, 2 eggs, 1 lb. “ARAB” Selfraising FLOUR, about 12 tablespoons milk, 1 lb. dates. Beat butter, sugar, and eggs together, then add a little of the milk, and the dates (stoned), then some of the flour, then the rest of the milk and flour. Bake.

DELICATE CAKE.—Half lb. or one cup sugar, 1 lb. or half cup butter, 2* lb. or cups “ARAB” Self-raising FLOUR, \ cup sweet milk, 2 eggs.

DOLLY VARDEN CAKE__1 tablespoon butter, \ cup sugar, beat

together, then add £ cup milk, 1 cup “ARAB” Self-raising FLOUR, with half packet of spice.

EGOLESS CAKE.—3 breakfastcups “ARAB” Self-raising FLOUR, ^ cup soft sugar, £ cup butter or lard, 1 dessertspoonful caraway seeds. Beat butter and1 sugar together, add the other ingredients, mix with enough sweet milk to make a stiff batter. Bake in rather slow oven.

FEATHER CAKE.—Beat 1 lb. butter to a cream, add mips sugar, break over butter and sugar 4 eggs, add 3 cups “ARAB” Self-raising FLOUR, 8 tablespoonfuls water. Mix well. Bake in a moderate oven for half-hour.

MACAROONS.—Half lb. sugar, £ lb. butter, | lb. “ARAB” Selfraising FLOLTR, 1 large teaspoonful “ARAB” Essence of Almond, 1 egg. Mode.—Rub flour, butter, and sugar together, bake about 10 minutes.




A LIGHT BISCUIT 1 lb. “ARAB” Self-raising FLOUR, ¿-lb.

butter, ¿-lb. sugar, 2 eggs.    Cut out with a wineglass, and bake in a

quick oven.

LEMON BISCUITS.—1 cup butter, 1 cup sugar, 1 egg, and enough “ARAB” Self-raising FLOUR to make stiff enough to roll out very thin; ARAB Essence Lemon.


FLOUR, f-lb. sugar, ¿-lb. butter, 2 eggs. Mix butter and sugar to a cream, add eggs, previously well beaten, lastly flour. Roll out, cut with a tumbler, and bake on a floured tin in rather a quick oven.

CHEESE BISCUITS__2 oz. of grated cheese, pinch of salt and

pepper, 1 oz. fresh butter, yolk of 1 egg, 3 oz. “ARAB” Self-raising FLOUR, and enough milk to make a dough. Roll out thinly, cut round, and bake on buttered paper in good oven.

CREAM BISCUITS.—1 cup cream, 1 cup sugar, 2 eggs, enough “ARAB” Self-rasing FLOUR to stiffen (about 3 cups). Mix sugar, cream, and eggs together, beat it with your hand for 5 minutes, then add flour and roll out thin. Bake in a moderate oven.

DAINTY BISCUITS__A cupful “ARAB” Self-raising FLOUR,

the whites of 4 eggs, well-beaten, 3 or 4 oz. beef suet, chopped fine, ¿-oz. bitter almonds, blanched and chopped. Mix the yolks with 6 oz. of fine sugar; bake in quick oven till it becomes a delicate brown.

SPINSTER BUTTONS__5 oz. “ARAB” Self-raising FLOUR, 2

oz. butter, 2 oz. sugar, 1 egg, “ARAB” Essence of Lemon. Method— Rub the butter into flour, beat eggs, and sugar together. Take pieces sizes of walnut, roll in hands, and flatten. Dip both sides in sugar, and bake in hot oven for 10 minutes.

SWEET BISCUITS.—1 lb. butter, ^ lb. sugar, 10 eggs, sufficient “ARAB” Self-raising FLOUR to stiffen for rolling. Mix like sponge cake. Roll out thin, cut with biscuit-cutter, and bake for 10 minutes.

VANITY BISCUITS__1 lb. “ARAB” Self-raising FLOUR, 1 lb.

sugar, ¿-lb. butter, 3 eggs. Beat the butter to a cream, add the eggs, then the sugar, the flour last; flavour with a few drops of ARAB Essence of Ratafia. Roll thin, and bake ten minutes.

VIENNA BISCUITS—1 lb. “ARAB” Self-raising FLOUR, ¿-lb. sugar, ¿-lb. butter, 1 dessert-spoonful cinnamon. Mix with 1 egg and a little milk into a stiff dough ; roll out and cut into biscuits and bake. When done split them as quickly as possible, and put ARAB Jam between and icing on the top.

LEMON SNAPS.—Cream ¿-lb. butter with: a teacupful of castor sugar and 2 eggs. Add a breakfastcupful of “ARAB” Self-raising FLOUR, a teaspoonfnl of “ARAB” Essence of Lemon, in the same quantity of milk. Roll this paste out thin, cut into rounds with a tumbler, and bake in a moderate oven.

CINCER NUTS.—1 lb. “ARAB” Self-raising FLOUR, ¿-lb. butter, 2 dessert-spoonfuls ginger, ¿-lb. brown sugar. Mix with treacle, and bake in hot oven.

BACHELORS’ BUTTONS—10 oz. “ARAB” Self-raising FLOUR,

5 oz. dripping or butter, 5 oz. sugar. Mix with 2 eggs, well beaten ; add little ground rice and desiccated cocoanut.


SCONES.—1$ lb. “ARAB” Self-raising FLOUR, £-lb. buttter, } teaspoonful salt; mix soft with warm milk (not hot), roll out, and cut to size with biscuit-cutter; then brush over with egg and milk, bake in quick oven.

SHORTBREAD—2 lb. “ARAB” Self-raising FLOUR, 1 lb. butter, Ulb- sugar, 4 eggs. Pound the sugar, mix with the flour, rub butter well in, then beat eggs, mix all together, roll out about ¿-inch thick; bake in moderate oven.

MILK BREAD—1 lb. “ARAB” Self-raising FLOUR, two-thirds pint milk (warmed), pinch of salt; knead thoroughly and bake for 30 minutes.

MILK ROLLS.—Rub 1 oz. of butter into 1 lb. “ARAB” Self-raising FLOUR, add pinch of salt and i-pint of warm milk, make into soft dough, roll into the shape of a bolster, gash across in several places on top, and bake in quick oven.

CURRANT SCONES—1 lb. “ARAB” Self-raising FLOUR, plenty of “ARAB” currants, 2 teaspconfuls of sugar, ^-teaspoonful salt, 1 teaspoonful butter. Mix all the dry ingredients together. Rub in the butter and make into a dough with a breakfastcupful of milk. Roll the dough out half-an-inch thick. Divide into small scones; brush ever top with an egg. Bake in a very hot oven for three minutes on each side.

SPANISH BREAD.—Place bread cut in slices in a frying pan in Avhich oil is boiling (ARAB OLIVE). Let brown on both sides and serve. Sprinkle lightly with sugar. Very nice breakfast or lunch.

DATE SCONES—Three cups of “ARAB” Self-raising FLOUR, one small cup sugar, 1 small cup chopped dates, 2 table'spoonsful butter and sufficient milk to make a soft dough. Make and bake like ordinary scones.

BROWN BREAD.—1 lb. whole meal, 1 teaspoonful “ARAB” Baking Powder, pinch salt and a little sugar. Rub in a dessertspoonful of butter and make up into a cake consistency with milk. Bake a little less than one hour in moderate oven.


Put into an empty teapot that has previously been warmed with hot water, a teaspoonful for each person, and one extra for the pot, of VICEROY TEA. Immediately the water boils, pour it on the tea, and allow the infusion to brew five minutes; then strain the liquor off into another heated vessel. Be sure on no account to use water that has not boiled, or that has been boiling for some time.

N.B.—Be sure that the teapot is thoroughly clean inside. Once ■a-week scald same out with boiling water and soda.

PASTRY.—We share the opinion of an authority who says that for a dozen batches of pastry spoilt in making a hundred are spoilt in the baking. A good heat to start with is a necessity, and in the baking of small pastry generally a sharp heat may be maintained to the end. For pie«, etc., of a plain sort, and with a thick p^ste, the heat must be moderated after the pastry has risen, that the contents may have time to cook properly. More care is needed in baking raised pastry, both sweet and savoury, as there is more or less fear of scorch ing, and should an article become brown enough before it is sufficient!> cooked, a sheet of slightly wetted or greased paper should be twisted or laid over it. A tray of salt is used by some for putting under a pie, should the oven be too fierce. To test the heat of the oven a little dry flour may be sprinkled on the shelf or baking-tin. Should it turn brown at once the oven is too quick even for small goods; a pale straw-colour is indicative of the right heat for pies and solid pastry generally, while for small things the tint should be a trifle deeper. Should the flour not turn colour at all for the first minute the articles must be put by for a time, as the oven is too slow for anything in the pastry line. To know when pastry is done appears to trouble some beginners, though it is really very simple. The time when one is most likely to be misled is in the case of a pie or anything else becoming prematurely brown, as, of course, the surface of the pastry appears to be baked. When any doubt exists the point of a steel skewer or small knife should be inserted in the centre of the crust; if it can be withdrawn clean, it is done; should soft particles stick to it, it is not baked enough. This method of testing should not be commonly resorted to, only until experience has been gained. There is a very pronounced odour which is inseparable from well-cooked crust, and which is readily detected^after a few bakings. There is, in face, as much difference between raw and cooked piecrust as between dough and bread. We will now suppose that the pastry has been brought to a fairly successful issue, with regard to the making and the baking. There is yet left a way of damaging if not of actually spoiling it— that is, to take it straight from the oven to the pantry or cellar, and this is often done from want of thought. The change in temperature is too sudden, and the pastry will be far less light than if left in the place it is baked in for a time before removal.

CRUST.—1 lb. flour, 2 oz. sugar, 3 of butter, about half-pint boiling milk. Rub butter into flour very smoothly, add sugar ; then mix to a smooth paste wdth the milk. Roll thin, and bake in a moderate oven.

SHORT CRUST.—1 lb. flour, f-lb. butter, 1 tablespoonful sugar, one-third pint water. Rub butter into flour, add sugar, and mix into stiff paste with the water. Roll out two or three times, folding paste ovex each time.

PUFF PASTE: BEST.—Ingredients must be of best if best results are looked for. Take 1 lb. flour, rub into it 2 oz. butter, then dough, with about half-pint water (or skim-milk); work the dough well until clear. Then roll it out about a foot square, and place f-lb. butter in centre of dough.    Then turn ends over the butter and roll out

about half-inch thick. Then fold both ends into the centre, so that there will be four thicknesses of paste; then let it stand for quarter of an hour, and repeat process three times. Then cut out with cutter, and put in patty-pans or straight on slides of cover.


FRUIT TART.—A very delicious tart is composed of a few apples and sultanas. Stew the apples well put a layer in a pie-dish, then a layer of sultanas, and so on until the dish is almost full, having a layer of apple last. Make a good custard, and pour it over all. Put in a moderate oven. When the custard is set, make some puff paste and cover over it; and bake a nice! brown. Sprinkle with sugar and serve either hot or cold as preferred.

FRUIT AND RICE__2 cz. of rice, lj pints of milk, stewed fruit,

sugar, bread-crumbs. Wash the rice thoroughly and cook till it is done and the milk very thick. Place a layer of stewed fruit in a pie-dish, then a layer of rice, and so on till the fruit and rice are used. Scatter fine bread-crumbs on the top with little pieces of butter over it. Bake till a golden colour, and serve hot. It is well to use a deep pie-dish for this dish, so that several layers of rice and fruit may be used.

LEMON CREAM PIE.—Boil 1 pint of milk, add 3 tablespoonfuls corn flour, take from stove, and stir in the yolks of 4 eggs, 2 tablespoons butter, 1 cup sugar, juice of 2 lemons, and rind of 1 grated lemon, pour into rich crust, bake 20 minutes. Whip the whites of 4 eggs to a stiff froth, add 2 tablespoonfuls sugar, spread over top and brown.

LEMON CHEESE.—A delicious filling for tarts or pastry of any kind, or for use as a preserve. Take nine lemons, grate off all the rind on a grater. Squeeze out all the juice.    Add to juice and rind 3

lo. of white sugar, and f-lb. of good butter.    Put all into a stewpan

and boil till melted. Then add dozen well-beaten eggs (leaving out six whites). Boil whole for 10 to 15 minutes.

PRUNE PIE.—Wash a pound of prunes, cover them with cold water, and let them stand over night, closely covered. In the morning cook them in the same water until soft, adding sugar in the meantime to sweeten. When cold drain off the syrup, remove the stones, then return prunes to the syrup, and add a tablespoonful of lemon juice. Line a pie-plate with pastry, sprinkle with a tablespoonful of flour, cover with prunes, and some of the liqour, dot with bits of butter, and make a lattice-work of strips of pastry for the top. Bake until the pastry is done. Dust with powdered sugar for serving.

RHUBARB PIE.—Cook 2 cups finely-chopped rhubarb very rapidly with 1-cup of water and 11 cups sugar. When cold pour into a pie-plate, which has been lined with good paste, cover with a lattice-work of a few narrow strips of paste; put a rim about the pie, brush over with the slightly-beaten white of an egg, and bake in a quick oven for 15 minutes. Serve-with whipped cream.

SACO JELLY.—Soak 5 tablespoonfuls sago in a quart of water over night; add 2 tablespoonfuls of golden syrup, 4 teaspoonfuls sugar, 1-teaspoonful tartaric acid; flavour to taste.

STEWED PEARS WITH RICE.—Put 4 large pears into a stew-pan with a pint of water and 8 ounces sugar; simmer them till quite tender. Take the pears out, ar.d let the syrup boil down to half; flavour it with vanilla. Have ready a teacup of rice, nicely boiled in milk and sweetened. Spread this on a dish, and lay the pears on it. Pour the syrup over, and serve. This is best eaten cold.



*,    >i<r‘




FIG PUDDING.—Stew some small dry figs till tender, with a -little lemon-peel and sugar, take 2 eggs, their weight in “ARAB” Self-raising FLOUR, butter, and sugar, beat the butter and sugar to a cream, add the eggs and flour, butter a shallow pie-dish, spread with figs, and pour mixture over. Bake J-hour.

HEAVEN PUDDING.—2 tablespocnfuls cornflour, mix with a little water, add 1 cup sugar, 1 dessertspoonful butter. Juice of 2 lemons, grated rind of 1 lemon, yokes of 2 eggs, beat all well together. Add 2£ cups boiling water, put into saucepan, let simmer for 5 minutes, empty into wet mould. Beat white of eggs with a little sugar, and spread over top.

COCOANUT PUDDING__1 cupful milk, 5-lb. desiccated cocoa-

nut, 3 tablespoonfuls bread-crumbs, 3 tablespoonfuls sugar, 2 tablespoonfuls melted butter, 1 cupful “ARAB” Seeded Raisins. The grated peel of 1 lemon, whites of 2 eggs, beat all until well mixed. Butter a cold pudding-dish and pour in. Bake slowly 1 hour; serve hot or cold with cream or fruit.

SNOW BALLS.—Wash 2 teacupfuls rice, and boil until tender. Pare and core 12 large sour apples, leaving them whole. Fill the apples with cooked rice, and put it around the outside. Tie each one in a separate cloth and drop in boiling water. Cook until soft. Serve with this sauce:—1 cup sugar, 1 tablespoonful flour, mixed thoroughly. \dd a small piece of butter. Put on the stove, and turn on boiling water until thick and clear. hlavor with nutmeg or cinnamon.

SPONGE PUDDING__Upon alternate layers of sponge cake slice

apples very thin, after they have been first pared, and then steamed until soft. Pour over this a custard made as follows:—Scald 1 pint new milk; remove from stove and add yolks of 4 eggs beaten with 1 cup sugar (if apples are sour). Set again over the fire, and allow to thicken. Cool and flavour to taste. Beat the whites of the eggs stiff and heap over the whole.

STEAM PUDDING—H cups “ARAB” Self-raising FLOUR, 1 cup suet, 1 cup jam or treacle, 1 teaspoon mixed spice, 1 cup of milk. Steam for 3 or 4 hours.

SUET PUDDING—To 2* cups “ARAB” Slejlf-raising FLOUR put one cup of suet; chop the suet up fine, take a pinch of salt, mix, and boil for l£ hours. Dip cloth in boiling water, then sprinkle with dry flour to prevent the pudding sticking to cloth.

SWISS PUDDING.—-1 lb. pared and sliced apples, J-lb. breadcrumbs, 2 oz. suet, 3 oz. sugar. Mix bread-crumbs, suet, and sugar together. Butter a pudding-dish and put layers of apple and mixture till dish is full. Then pour sauce over and bake f-hour in moderate oven.    Sauce—2 oz. flour, 2 oz. butter, 1 pint milk, 2 eggs. Melt but

ter in pan, stir in flour. Add milk and let it boil. Allow to cool. Mix in yolks of eggs. Pour this over pudding and bake. Beat whites stiff and sweeten. Put on top of pudding and brown slightly.

TAPIOCA CREAM Soak a teacupful of tapioca overnight in

a pint of cold water, the next day add another pint of water, put it into a saucepan and let it gently simmer till the tapioca is quite cooked, and becomes clear;    this will probably take three-quarters    of an    hour,

but will depend on    the size of    the grains. Stir in while    hot a    small

pot of red mirrant    jelly, 4 oz.    of castor sugar, and, when    nearly cold,

add a wineglassful    of sherry;    put into a glass dish, and    when    quite

cold, serve with whipped cream piled on the top, or hand raw cream in a jug with it.

WELLS PUDDING6 oz. rice, 1^ pints milk, 2 oz. butter, 2 eggs, 2 oz. sugar, any flavouring. Boil rioe in the milk, then let it cool. Add the other ingredients, and bake J-hour.

WINE PUDDING.—Beat up the yolks of 4 eggs, add to them half-a-pint of boiled milk, and while mixing together put in 2 spoonfuls of sugar. Before baking put in the whites of the eggs well beaten, with a little butter. Take out the whole in spoonfuls, and bake each sepa-ately. When properly baked strew a little sugar over the whole.

BROWN PUDDING__Half-pound “ARAB” Self-raising FLOUR,

2 oz. brown sugar, 3 lb. treacle, 1 oz. suet, 2 oranges, 1 lemon. Sift the flour into a basin, mix in the sugar and very finely-chopped suet and the grated rind of the lemon and oranges, warm the treacle, add the juice of half the lemon and 1 orange, pour in over the dry ingredients and mix well. Put into a buttered basin and boil for three hours, serve with custard sauce.

CALIFORNIAN PUDDING.—1 citp sugar, 2 cups “ARAB” Selfraising FLOUR, 1 cup “ARAB” Seeded Raisins, 2 pieces lemon-peel, 1 nutmeg, ^-cup milk, 1 tablespoonful butter or dripping dissolved m f}-eup of boiling water; mix and tie in cloth; boil 3 hours. If eggs is used use less milk or water.

CANARY PUDDING__4 eggs, the weight of 4 eggs in sugar,, the

weight of 4 eggs in butter, the weight of 3 eggs in “ARAB” Self-raising FLOUR, and a little lemon-peel. First mix your butter and sugar, then eggs, then flour, and then the lemon-peel. Put into a basin with a sheet of buttered paper on the top. also a cloth tied over it, and set into a po: of boiling water, so that the water will only come half-way up the basin, and let boil for 3 hours; then serve with custard while hot

CHARTREUSE PUDDING.—Boil 1 teacupful rice in 1 quart milk until soft. Pare and core 8 apples. Put them in a buttered pudding-dish, and place some red currant jelly and coarsely-chopped English walnut meats in the centre of each apple. Fill the spaces between the apples with the cooked rice, and put layer of it over the top. Brush with the whipped white of an egg, and sprinkle with powdered sugar. Bake in a moderate oven for f-hour. Delicious with pl ain or •whipped cream and sugar.

CHERRY PUDDING.—Mix 3 tablespoonfuls of flour to a smooth paste with a little milk, and then gradually add the remainder of a pint of milk; warm an ounce of butter, stir it in and add a pinch of salt and 3 well-beaten eggs. Stone 1 lb. of fresh cherries, stir them into the batter. Boil in a buttered cloth for 2 hours ; send to the table with a tureen of butter sauce.

CHRISTMAS    PUDDING.—Hal -pound “ARAB’    Self-raiding

FLOUR, |-lb. bread-crumbs, £-lb. moist sugar, 1 lb. beef suet, 1 lb. '‘ARAB” Seeded Raisins, 1 lb. “ARAB” Currants, |-lb. mixed peel, 1 oz. mixed spice; the peel of 1 lemon, and a teaspoonful of salt. Mix these ingredients well together, add 8 eggs well beaten, and sufficient brandy to moisten the whole. Wrap in a cloth or mould, and boil 4 hours.

COTTAGE PUDDING.—Beat 1 cup of sugar and 2 oz. of butter to a cream. Add 2 eggs, well beaten and H cups of milk. Then 2 cups of “ARAB ’ Self-raising FLOUR, and flavour with “ARAB” Essence of Lemon. Grease a pie-dish, and bake for 1 hour in a fairly hot

TOMATO PUDDING__Butter your dish, fill up with alternate

layers of sliced tomato, sliced onions, and bread-crumbs, with little butter or dripping on top of last layer of crumbs; bake to a nice brown ; use with roast beef, mutton, etc.

TREACLE SPONGE PUDDING. — Half-pound “ARAB” Selfraising FLOUR, i-lh. suet finely -chopped, 1 cup treacle, 1 cup sweet niilU, 1 egg, 1 large teaspoonful of ground ginger Boil in a well-buttered mould 2 hours.

TRANSPARENT PUDDING__Beat 8 eggs very well, put them

into a saucepan with £-lb. of pounded sugar the same of fresh butter, and 2 large spoonfuls of marmalade, or some grated nutmeg or lime-peel ; keep it stirring on the fire till it thickens, then set in a basin to cool; put a rich paste into a dish, and pour in the pudding; bake it in a moderate oven.

VICTORIA PUDDING—Beat £-lb. butter to a cream, stir into it the yolks of 3 eggs, add gradually *-lb. sugar, £-lb. “ARAB” Seli-ra'sing FLOUR, J-lb. sultana raisins, last of all the well-beaten whites of the eggs. Pour into a buttered mould, cover with an oiled paper ; steam 3 hours.

TAPIOCA CREAM.—Soak    2 tabletepocnfuls tapioca in just

enough water to cover it; boil 1 quart milk with the soaked tapioca, by placing it in a tin can set in water to boil; add §-cup sugar and a little salt; beat yolks 3 eggs well; when milk has boiled 10 minutes remove from fire and stir in yolks of eggs; stir rapidly for five minutes that it will not curdle; flavour with vanilla, and pour into pudding-dish ; beat whites of eggs to a stiff froth, lay over the top, sift sugar over, and brown. Serve cold.

VANILLA CUSTARD__Put on to heat a quart of milk, with a

pinch of soda in it; beat a cup of sugar and a tablespoonful of cornflour into the yolks of 3 eggs, and pour gradually into the hot milk, stirring until it thickens; put into a glass dish ; whip the white of the eggs to a standing froth ; add a 'teaspoonful “ARAB” Essence Vanilla, and beat in with the hot custard.


The success of a^l milk puddings depends upon a few simple facts which every cook should bear in mind, as the omission of any one of them frequently results in disaster.

Rice Puddings should be th'ck and creamy, not dry and stodgy, the result of adding too much rice and cooking too quickly.

Sago and Tapioca should be creamy, and the grains soft and transparent.

Vermicelli, Ground Rice, and Semolina are best when eggs are added, and should resemble a well-set custard.

Bake all milk puddings very slowly. Long, slow cooking spells success.

Sweeten and flavor milk puddings with great care.

If the pudding becomes burnt on top by accident, remove the burnt skin, add a little more milk, and a small piece of butter, and replace in the oven, when another skin will form and brown.

Always allow two ounces of rice, tapioca, sago, or whatever cereal ls^used to one pint of milk.

When using skimmed milk, add a little butter or grated suet to replace the cream.




PICKLED CUCUMBER.—In an earthenware vessel place layers of vine-leaves and cucumbers alternately. Fill vessel with cold water, adding quantity strong brine salt, also q number of small chillies. Make vessel air-tight, ready for use in three weeks.

PICKLED FIGS.—6 doz. figs, 1 gallon vinegar, 1 lb. sugar, £-lb-salt, 2 oz. cloves, 2 oz. whole ginger, 1 oz. whole pepper, 1 oz. whole allspice, ^-teaspoonful cayenne pepper. Put figs to soak in ingredients for three days. Draw off the liquid and boil. Pour over figs and allow to stand a month before using.

GREEN TOMATO PICKLES.—1 gallon green tomatoes, cut in slices, and sprinkle with salt, leave for 12 hours, then strain off the liquor and mix together 2 quarts vinegar, 1 pint treacle, 1 teaspoonful powdered cloves, 1 teaspoonful salt, 2 teaspoonfuls mustaid; beat to boiling-point. Put in tomatoes, a little cayenne pepper, 3 large onions; boil one hour.

TOMATO CHUTNEY.—12 lb. tomatoes, 2 lb. sugar, 1-lb. cayenne pepper, 2 tablespoonfuls salt, 2 pints vinegar, £-oz. cloves, 4 oz. garlic,

3 oz. whilce ginger, 8 large apples. Roughly chop garlic, tie up in a bag with cloves and ginger, pour boiling water on tomatoes and peel, peel and core the apples. Boil all together for 3 hours, or till thick, in a preserving pan.

PICKLED ONIONS.—Onions, vinegar, ginger, and whole pepper. Take some nice onions, peel and throw them into stewpan of boiling water, set them over the fire, and let them remain until quite clear, then take them out quickly, and lay them on a cloth to dry. Boil vinegar with the ginger and whole pepper, and when cold pour it over the onions in glass jars, and tie them closely over.

PICKLED GHERKINS.—Boil vinegar and peppercorns together,, and let go cold, put gherkins in a jar with a few vine tendrils and very few leaves, and sprinkle a pinch of dill (obtainable from any seedsman) ; pour vinqgar on enough to cover the gherkins; usd white vinegar.

RED CABBAGE PICKLE.—Cut the cabbage into slices on a chopping-board, set it upon a dish in layers with a sprinkling of salt over each layer. Let stand for one night, then put into a stone jar. To every 4 quarts of vinegar add one of sugar and 2 oz. mixed spice; heat this almost to boiling-point, and when cold pour over cabbage, which must be covered with vinegar. Ready for use in 7 days.

CAULIFLOWER PICKLE—Cut 1 gallon of cauliflower and 1^ lbs. small onions, spinkle with salt, let stand 12 hours and then drain quite dry. Two quarts vinegar, small teacup 'treacle, 1 teaspoon cloves, 1 teaspoonful ground ginger, little cayenne pepper, 3 tablespoons mustard, 2 tablespoons turmeric. Bring to a boil and then add cauliflower and onions, boil half an hour.

MUSTARD PICKLES.—Half gallon cucumbers, | gallon green tomatoes, ^-gallon onions, ^-gallon cauliflower. Make a brine of 1 pint salt to 1 gallon water. Pour over vegetables, soak 24 hours. Mix 2 cups flour, ^¡-lb. mustard, 1 heaped tablespoonful turmeric, 1 cup sugar with cold vinegar to a smooth paste. Add gallon vinegar, put in pan, stir well, when thickened, add vegetables and cook.






BLACK or RED CURRANT VINEGAR—Take 1 quart of ripe sound fruit, and 1 pint of young black currant leaves, put both into a preserving-pan and stir till the berries come to a boil; then put them into a jelly bag. Strain and squeeze every drop of juice from the berries; return the liquor to the preserving-pan, adding lb. of refined sugar for every quart of juice. Boil and stir until the sugar melts, ard skim thoroughly. When cold add 1£ pints of best vinegar to every quar; of syrup, and bottle hot. For long keeping add 1 pint of plain overproof spirit to each gallon of vinegar.

LIME SYRUP.—3 lb. sugar, 1 oz. citric acid, ^-bottle good lime-juice, 2 quarts water. Pour the water boiling on the sugar and acid, and add the lime juice when cold.

LEMON SYRUP__To 2 lb. white sugar, add 1 oz. citric acid, 40

drops “ARAB” Essence Lemon, 2 quarts boiling water

CHILI BEER.—Boil 12 or 14 chillies in 2 gallons water for 20 minutes ; strain into 2 lb. sugar and 1 tablespoonful of cream of tartar. When cool add 1 teaspoonful “ARAB” Essence Lemon, and 2 tablespoonfuls yeast. Bottle when cold.

CINCER WINE.—2 quarts water, 2 lb. sugar. Boil these together for 20 minutes; when cold add 2 teaspoonfuls essence ginger, 2 teaspoonfuls essence cayenne, J oz. tartaric acid, a tablespoonful burnt sugar. Strain and bottle when cold.

MANDARIN CUP.—Grate rind* of three oranges into pint of water, add 3 tablespoonsful sugar, boil gently for 5- minutes, add juice of 3 oranges and 2 lemons. Let cool, add one pint “Mandarin” Tea (which should be strained) directly after being infused) and liqueur glass of brandy. Ice before serving.

ORANGEADE.—Steep thin rind of three oranges in a pint of syrup (made with £ lb. sugar and one pint water), squeeze juice of one dozen oranges through a hair sieve. Add syrup and three pints water. Mix and stand in ice for an hour or so.

BARLEY WATER.—Put the peel of three lemons (peeled as thinly as possible) into a pint of boiling water and leave to stand for 12 hours. Put breakfastcup of Pearl Barley into a quart of boiling water and leave to stand for about 12 hours. Strain both waters together, and add sugar and lemon juice to taste.

LEMONADE.—Pour three quarts boiling water on to 6 sliced lemons and 3 lemon rinds, and f lb. sugar. Strain when cool.

HOP BEER__3 ozs. hops, 2 ozs. bruised ginger, 3 gallons water.

Boil for an hour and then stir in 2 lbs. sugar. Bottle and cork tightly.

CINCER BEER__Take 1 ^ o^s. cream of tartar, juice and rinds of 2

lemons, 3 ozs. ginger (bruised) 3 lbs. sugar and 2 gallons boiling water. Mix all together, allow the mixture to cool, then add one teaspoonful Brewer’s yeast with white of an egg and stir well. Leave to stand for 12 hours and then bottle and cork tightly.

ICED COFFEE.—Put ^ pint cream into 2 quarts water, add \ lb. pure coffee, which had better be tied loosely in a muslin bag, bring to theMxhl and let boil for 5 minutes, then pour into basin adding \ lb. sugar, 1 pint boiled milk, } pint cream. Let the mixture cool, then place on ice for two hours before serving.


Why it is good in Summer.

The attractiveness of a salad as an adjunct to a dinner, especially in hot weather, is explained on physiological principles by a writer in the “Lancet.” He calls attention to the fact that the sight of food, particularly animal food, often lessens the appetite on a hot day, and that a fresh, green salad not only renders the outlook of a meal attractive, but is encouraging also to the digestive organs. He says:

“When there is no inclination to eat, or when, as it is commonly said, a person does not ‘fancy’ his food, there is, as a rule, torpidity of digestive function. With the sight of tempting food the work of the digestive organs is begun. ‘The mouth waters,’ and even the gastric juice Hows in response to a pleasant impression. The salad, therefore, may fill a special and important gap in the dietary; and when it is prepared with oil, as every good salad should be, it becomes an excellent and agreeable vehicle for conveying fat into the body Dressed by the discreet addition of sound olive oil and pure wine vinegar, no more excellent adjunct to the cold dish can be suggested. The oil modifies and ‘smooths’ the peculiar flavours of the juices of the plant, while the vinegar softens the tissues, renders them more digestible, and gives an agreeable piquancy to the whole. The use of salads prepared from tender plants by those who possess normal digestive powers is undoubtedly salutary, and the constituents of raw, green vegetables contain salts which have a favourable effect upon the condition of the blood. In cooking, of course, a large proportion of these salts is removed. It is probably the abundance of alkaline salts in green vegetables which makes them of service in some diseases of the skin.”


DEVILLED LOBSTER.—Extract the meat from a boiled lobster, Gem-chopped fine, season high with ground mustard, salt and pepper; stir well until mix?d, put it into a porcelain saucepan, cover with just enough v ater to keep it from burning, let it boil up once, then stir in two tablespoonfuls of Champion’s Vinegar, and a tablespoonful of butter, let it boil up once andi serve.

CURRY OF LAMB WITH RICE BORDER—Cook a slice of onion and half an apple, both Gem-chopped fine in one-fourth a cup of butter, without browning; add one-fourth a cup of flour, half a teaspoonful of salt, and from a teaspoonful to a tablespoonful of curry powder, according to taste, and cook until frothy; then add a pint of stock, made from the bones and trimming of a roast leg of lamb and a cup of gem-chopped vegetables (use cutter Xo. 3 or 4). Stir until boiling, then add a tablespoonful of lemon juice, currant jelly or Champion’s Vinegar, and strain over a pint of cold roast or boiled lamb Gem-chopped in small pieces (use cutter No. 4). Let stand over hot water, closely covered half an hour or longer. When ready to serve turn hot cooked rice into the centre of a serving dish to form! a border and pour the curried meat into the centre of the border. A stalk of rhubarb or a few gooseberries may take the place of the apple.


CHICKEN SALAD.—Boil a fowl until tender, remove on a plate to cook properly, when cold pick off the meat and Gem-chop, add about as much of Gem-chopped celery, place all in a bowl, add Champion s inegar, salt, pepper, and a teaspoonful of dry mustard, mix well and set aside for future use.

SALAD DRESSING.—Take the yolk of one egg, add a teaspoonful of olive oil, stirring the oil to it gradually, commence stirring it first very slowly and increase speed as you go on. Every once in a while add a few drops of lemon juice. This dressing must become firm if prepared properly. Now take your salad in bowl, place it on a salad dish, remove most of the Champion’s Vinegar used first, shape with a knife to the desired form, spread the dressing over it carefully, so it looks smooth all round, garnish with hard boiled eggs, celery tops and parsley. This will make enough for ten persons if you have a good sized fowl.

SALMON SALAD__Two cups of salmon, Gem-chopped fine. Dress

ing: Yolks of three hard boiled eggs, mashed fine, two tablespoonfuls of butter, six tablespoonfuls Champion’s Vinegar, two teaspoonfuls salt, one teaspoonful of sugar, one half teaspooriful each of pepper and made mustard.

CELERY SALAD__Two heads of celery, four hard boiled eggs,

Gem-chop the celery and three of the eggs with it; cover with the following dressing: 1 cup Champion’s Vinegar, one teaspoonful salt, one teaspoonful of mustard, three tablespoonfuls sugar, yolks of two eggs with a teaspoonful of corn starch, small piece of butter; when cold add one-half cup of cream.

POTATO SALAD__Six large cold potatoes; two small onions.

Gem-chopped fine; one large cup cabbage and two or three stalks of celery; Gem-chopped fine four hard boiled eggs, sliced. Dressing: Six tablespoonfuls melted butter, one large teaspoonful dry mustard, half cup Champion’s Vinegar, cne half teaspoonful each of pepper and salt.

POTATO SALAD__Boil six medium-sized potatoes and three eggs

(hard), Gem-chop fine one medium sized onion; make a salad dressing of three tablespoonfuls of olive oil, two tablespoonfuls of Champion’s Vinegar, an even teaspoonful of salt, quarter teaspoonful pepper. While the potatoes are warm slice them thin, slice the eggs and make alternate layers of each; pour the dressing between and sprinkle each layer with Gem-chopped onion, salt and pepper, set aside to cool for a good hour before setting on the table. When ready for serving cover with boiled dressing made as follows: Three eggs, one tablespoonful each of sugar and salt, two tablespoonfuls oil, a scant tablespoonful of mustard, one cup of milk, half cup of Champion’s Vinegar. Stir salt, mustard, and sugar in a bowl until perfectly smooth; add the eggs and beat well, then the Champion’s Vinegar, and finally the milk; place the bowl in a vessel of boiling water, and stir the dressing until it thickens like soft custard. If a common white bowl is used and it is placed in water that is boiling, and is kept boiling constantly, from eight 'to ten minutes will suffice; this dressing can be kept well for two weeks in a close place, and may be used for lettuce, etc., one quarter is enough for the potato salad. Gem-chopped celery is a desirable addition to the salad.

For all Recipes in this Booklet



and Support SOUTH AUSTRALIAN Industry.


Packed in 2-lb. Tins. Price, 6d.

“EXTRA FINE” the Best CULINARY SALT “Refined Coarse” the Best CURING SALT

Obtainable All Storekeepers.

Ask for “CASTLE” BRAND SALT and keep your money in the State.


CABBAGE SALAD.—Three tablespoonfuls, sugar, one Teaspoonful mustard, two-tliirds cup Champion’s Vinegar, small piece butter, boil all together, add one egg beaten with one cup milk, boil a few minutes and pour over the cabbage, Gem-chopped very fine.

C ABB ACE SALAD.—A small cabbage, Gem-chopped fine. Dress *ng: Half cup Champion’s Vinegar, one tablespoonful sugar, one teaspoonful salt, butter the size of an egg, two eggs, one dessertspoonful mustard; put the Champion’s Vinegar, isugar, salt and butter on the •stove, and let it come to a boil; beat the eggs and mustard well while pouring on the Champion’s Vinegar; replace on the stove and let it boil for a few minutes, pouring over the cabbage while still hot.

CABBAGE SALAD.—For one quart of finely Gem-chopped cabbage use a dressing as follows: Boil together half cup Champion’s Vinegar, two tablespoonfuls sugar, half teaspoonful of salt, half teaspoonful of pepper. Rub quarter cup butter to a cream with one teaspoonful flour, and add it to the boiling Champion’s Vinegar, boil five minutes then stir in one well beaten egg. Pour while hot over the cabbage.

SALAD DRESSINC.—For potato or cabbage salad.—First half tablespoonful butter, let it boil, stir in half tablespoonful flour and half cup sweet milk. Second, yolks of two eggs beaten, half teaspoonful each of mustard, sugar, and salt, a dash of pepper, a scant cup of Champion’s Vinegar, stir well into the first and boil. Gem-chop cabbage or potato with celery to flavour; add dressing when ready to serve.

TARTAR SAUCE.—Yolks of two eggs, half cup of oil, three tablespoonfuls Champion’s Vinegar, one of mustard, one teaspoonful sugar, quarter of pepper, one of salt, one of onion juice, one tablespoonful of Gem-chopped capers, one of Gent-chopped pickles. Make same as May-enaise dressing (adding the chopped ingredients the last thing). This sauce can be used with both meat and fish.

MINCE MEAT.—Let a beef tongue, or three pounds beef from the neck cool in the water in which it was cooked; this water should barely cover it. When cold trim neatly and Gem-chop; Gem-chop also about two pounds of suet (suet chops better when sprinkled with flour), and enough apples as to make two pounds when Gem-chopped; add two pounds of whole raisins, two pounds currants carefully cleaned, quarter pound citron (sliced), two pounds of sugar, two teaspoonfuls ground cloves, four teaspoonfuls ground cinnamon, three teaspoonfuls .ground mace, one teaspoonful black pepper, two tablespoonsful salt, one pint of molasses, one pint cider or Champion’s Vinegar from the sweet pickle jar, and the juice and grated rind of three lemons. Mix thoroughly, and when making the pies, if more sweet be desired, add a little jelly marmalade or preserves, also more salt will probably be needed. Scald •what is not used at once, and store in fruit jars, as in canning fruit.

MOCK MINCE PIE.—One peck green tomatoes, gem-chopped and drained, two tablespoonfuls each of salt, cloves, cinnamon, and allspice, two pounds currants, two pounds raisins, use half as many apples (Gem-chopped) as tomatoes, six pounds brown sugar, one tea cup Champion’s Vinegar; cook slowly for three hours.


Cocoa Nourishes


Dairy Milk Chocolate



Mexican Chocolate



SMALL CHOCOLATE CAKES__F our ounces of grated (granulated

Mexican) chocolate, 3 oz. of flour, 3 oz. of butter, 3 oz. of powdered sugar 3 eggs, ^-teaspoon of baking powder, a pinch of salt, vanilla. Beat the butter and sugar to a cream ; add the grated chocolate, and mix well; then the yolks of the eggs; sift the flour, in which the baking powder must be mixed. Beat the whites to a stiff froth, and mix in very lightly. Have some dariole moulds well buttered; fill each little tin three parts full, and bake in a moderate oven 10 to 15 minutes. Put the cakes on to a sieve to cool. Keep in a tin with a tightly fitting lid

CHOCOLATE MOULD__One quart of milk, 2 tablespoons of sugar,

3 sticks of chocolate (or 2 oz. graulated Mexican), 1 oz. gelatine, jl teaspoon Essence of Vanilla. Soak the gelatine in part of the milk, and, when soft, put on the fire with the rest of the milk. Grate the chocolate, and mix well with a little of the heated milk till it is quite smooth; add it with the sugar to the boiling milk, and let it boil for a few minutes. Pour into a bowl, and stir occasionally till nearly cold; then add the vanilla, and put into a wet mould till set.    Serve with whipped

cream. If the Vanilla is fresh, less may be used.    This is a nice whole

some pudding for children.

COCOA PUDDING.6 ozs. of breadcrumbs, 1 pint of milk, 3 eggs, 2 tablespoons of sugar, 1 tablespoon of Cocoa (Bournville), 1 teaspoon of essence of vanilla, 2 oz. of butter, a pinch of salt.    Boil the milk and

pour over the breadcrumbs; add the butter, sugar, and cocoa, which must be mixed to a smooth paste with about a tablespoon of boiling water, as this keeps it from being lumpy. Beat the yolks of the eggs and add to the mixture with the essence of vanilla. Pour into a buttered pie-dish and bake for half-an-hour. Beat the whites to a stiff froth, sweeten well and flavour with vanilla, put on top of the pudding as rockily as possible; return to the oven till brown. Serve at once. Pieces of stale bread put through the mincing machine answer for this pudding. fit may also be made with chocolate (granulated Mexican). One teaspoon of lemon juice added to the white of egg when beaten is a great improvement.

COCOA ROCKS OR BUNS.—Ingredients.—lbs. of “ARAB” Selfraising FLOUR, 6 oz. each of moist sugar, and lard or dripping, a tablespoonful of “BOURNVILLE” COCOA, 3 eggs and milk. Method —Sift the flour and cocoa, add the sugar, hollow the centre and pour in the beaten eggs. Melt the fat, it should not be hot, mix quickly, adding about 4 or 5 tablespoonsful of milk. The mixture should be stiff enough to take up between two forks, in lumps the size of a walnut. Place these rough heaps on a flat tin, greased, and bake in a moderate oven. Am ounce or two of shredded candied peel may be added, or a tablespoonful of grated cocoanut. Very good for Tea, Children’s Parties, etc.—Note—By adding more milk, a softer mixture, suitable for Cocoa Buns in patty pans is obtained, a strip of candied peel may be placed on the tops; and sugar, wrhite or coloured sprinkled on after baking.

COCOA JELLY (suitable for Children).—Ingredients—3 oz. of Corn Flour (best quality), the same of CADBURY’S COCOA ESSENCE, a quart of water, and 3 oz. of sugar.    Method—Mix the Corn Flour with

some of the water, cold, to a paste. Boil the rest, add it to the cocoa gradually. Stir this to the Com Flour, and boil for about eight minutes, stirring all the time. Sweeten towards the end. May be flavoured with a teaspoonful of Vanilla Essence or left plain. Pour into little moulds to set.

‘New Perfection

Blue Flame

Oil Cook Stove

The “New Perfection’’ is the Oil Stove of new principle and and design. It is built like a modern steel range, being the only stove with a CABINET TOP including two drop shelves on which cooking utensils may be placed after removing from the burner. Shelves fold back when not in use. Two nickel towel rails. The commodious top shelf of the cabinet provides a means of warming plates, and keeping food iwarm after it is cooked.

It is suitable for every purpose for which a coal or gas range is used.

The oven is placed at a convenient height, avoiding the necessity for stooping.

“New Perfection” Stoves can be moved from place to place as required. They are ideal for seaside camps and bungalows. BAKES BOIES FRIES GRILLS TOASTS ROASTS

Write for our Revised Catalogue.

Use only “ WHITE ROSE ” Kerosene.


DON’T skimp on the amount of lubricating oil just because the salesman tells you that the bearings are extra large—an extra allowance of grit might get in and rub the newness off the surfaces.

DON’T wait for a spill before making adjustments of the brakes.

DON’T test out the emergency brakes during an emergency—try them each morning before taking to the pike.

DON’T give the dry cells six months to dry out, and then switch over only to find that they are ripe for replacement.

DON’T stand for a sag in the live rear axle—take a half day off and tighten up the bob-stays.

DON’T drill holes in the side-frame—if the designer thought that they were too liberal in size, he would have saved a little on the cost cf the metal.

DON’T empty out the petrol tank, and then go around it with a lighted candle—there will be enough gas left in the tank to teach you better.

DON’T allow the clutch to do service after it shows that it .is not in fettle to hold the car—reface the clutch and avoid serious consequences.

DON’T spill oil into the crevices of the magneto. The windings are insulated with cotton, and this vegetable fibre is not proof against the wiles of the lubricating material.

DON’T fail to supply the wants of the magneto from the lubrication point of view—this means that little of the good quality lubricating oil should be used.

DON’T tamper with the adjustments of the magneto—if you do not understand the language, go it on faith until you come to a pilgrim who is suitably endowed.

DON’T batter up the insulation on the high tension cables—rubber compound ;s used for this purpose and it should be handled with care.

DON’T allow the high tension cables to run against metal parts, especially if they are hot. They will chafe*, or the insulation will be destroyed by the heat.

DON’T replenish the water supply from a convenient mud-puddle—a very thin coating of scale over the surfaces of the radiator will reduce its efficiency over 33 per cent.

DON’T go along the road with a steaming radiator—it simply means that the motor is being run on a retarded spark.

DON’T allow a motor to run without attention until it emits strange noises—the damage may then be done.

DON’T allow your automobile to complain for lack of attention. A little attention every day is far better than a lot of work every Saturday.

DON’T place too much reliance upon ball bearings in the road wheels of your automobile—they may be ever so fine, but this is no reason why they should not be cleaned, inspected and freshly lubricated at reasonable intervals.

DON’T wait for the sun to shine on both sides of the street before cleaning up yrour automobile—it will soon be time to place the car in

commission.    .

DON’T allow the extra tires to rest on the running-board subject to the abuse light, had, rain, dust and other enemies' of rubber and

cotton ; get a case.    *







OWN your own HOME and avoid the claims of a LANDLORD.

You do not require all the cash to Buy one of these Allotments

AT EDEN HILLS with its salubrious Hills climate—

Deep Allotments from 7/- a foot AT MARINO—“The ideal Seaside Suburb”—

Land up to 220 ft. deep, from 10/- a foot.

AT BRIGHTON—“The seaside resort of the South”—

Fine Allotments 20/- a foot.

AT NORTH PAYNEHAM for Orchardists, Poultry Farmers, Apiarists—Land about ¿675 an Acre.

HOMES EVERYWHERE. Plans and Particulars sent on


Saunders & Ashby,

Licensed Land Brokers and Financiers,


The trend of modern legislation is strongly in favor of assisting men to become the owners of their own homes, and the great desire of the workers of the world has been, as far as possible, to do away with the Rent that forms such a persistent drain on their slender resources, and all goes into the pockets of others, and to substitute a system of purchase which would give a more tangible result to the worker—there are few who used to the strain of the constantly recurring and unsatisfactory rent, but would not choose to make the slightly increased payments now necessary to make his home his own.

The Government of the day knowing that no more careful or reliable body of electors could be built up than those who by owning their own homes, would have a real stake in the security and prosperity of the Commonwealth, in 1910 passed the Advances for Homes Act, under the very liberal terms of which there has already been advanced over £3,000,000, thus enabling some 10,000 people to secure their own homes.

Under this popular and useful Act repayments of advances can be arranged up to even 40 years.

In cases where the provisions of this Act do not meet the requirements of the would-be purchasers, there are Land Agents in Adelaide willing to sell both houses and land on most generous terms, who, for a small deposit and periodical payments, well within the reach of the worker, are finding the capital needed to complete the purchase.

To enable the man almost without capital to purchase his own home, is to put in his hand& a most satisfactory means of saving, one of the finest forms of insurance against the troubles of the future, and to add to the happiness of the whole household by the knowledge that they are acquiring their own home; there is a fascination to all the family in owning a house rather than having to pay rent to the dreaded landlord.

This system of purchasing on long terms of payment has become very general of late years, and many who could see nothing in front of them, except paying Rent all their lives, have now paid for their houses, and can look forward to a much more comfortable future.

To the thrifty, the investment in land has generally proved a most fertile source of profit, many of the most wealthy having gained that position by the purchase of land, even in our own City, the fortunate purchasers of Adelaide Town acres, which originally cost from £1 to £10, could now command the almost fabulous price of £100,000 per acre, whilst land in the other capitals of the Commonwealth has been sold at even higher rates than this.

The judicious purchase of land in new townships is almost certain to result in profit to the purchasers, and offers a very desirable form of investment for the small capitalist, the terms ror land as well as houses being now extremely liberal.

TO REMOVE TAR STAINS FROM HANDS—Rub with a bruised piece of Orange or Lemon Peel, and wipe dry.

PICTURE FRAMES__Gilt frames should be thoroughly washed

with warm water containing liquid ammonia, or borax, and if necessary to re-gild, use a reliable make of Gold Enamel. To get good results it is necessary to use reliable materials, and to remember that low priced articles frequently cause endless trouble, and prove very expensive in the end.

We stock the correct Materials to Produce a Perfect Result and cordially invite householders to write for our free advice, Wallpaper Patterns, Color Cards,® and Printed

Matter __\

Send for information about—


Rundle St., ADELAIDE


The purpose of this article is to assist the householder in beautifying the home by giving the correct method of executing any general work undertaken. Almost every part of the house will be considered, including the exterior, and tvhere color schemes are suggested, these, we feel sure, will comply with average good taste.

WHERE DAM PN ESS has found its way into the house, causing damage to wallpaper, etc., the matter should be remedied as soon as possible, If it arises through the foundation, the best that can be done, without considerable outlay, is to apply to the wall inside, after a spell of dry weather, Blundell A Spence petrifying liquid.

If the surface is to be afterwards papered, use that known as flat drying. When dampness is caused through driving rain penetrating the wall above the surface of the ground, Szerelmey Stone Liquid should be applied outside. This will effectively seal up all channels through which the damp can penetrate. Two coats of either line should be applied.

COLORING CEMENT DRESSINGS__Hall’s Sanitary Distemper for

outside use is a thoroughly reliable article for this purpose. Hall’s is supplied in paste form, and requires the addition of water only to make it ready for use. This material flows easily, and dries well, leaving a smooth finish, which is fast in all weathers.

CLEANING NEW VERANDAH TILES—Use a solution made by the addition of £ to 1 lb. Spirits of Salt, to 1 gal. of water, with a few handfuls of sawdust added. The sawdust will have a scrubbing action, and assist in cleaning the surface. This mixture should be applied to the Tiles, and well rubbed over the surface with a half worn broom. Care must be taken that this does not remain on the Tiles too long. When the alkaline matter (which shows up in a cloudy form) is neutralised, the Spirits of Salt should immediately be swilled off with clean water.

POLISHING TILES.—First apply a mixture of Beeswax and Turpentine. This can be made by paring good clean beeswax and allowing it to soak in pure Spirits of Turpentine. This will quickly assume a smooth semi-paste, which will effectively close the pores of the Tiles, if it is thoroughly rubbed in. After treatment in this manner, the Tiles can be easily kept fresh by the use of any reliable floor wax polish.

PAINTING EXTERIOR WOODWORK—It is often believed that any Paint is good enough for outside application. This view is entirely wrong. Indeed, it may be truly said, that the very best Paint is not any too good, as the better the Paint, the longer period will it furnish thorough protection to the woodwork. It will be found true economy at all times to buy the best Paint obtainable, as in addition to its greater durability, the appearance of a high grade Paint is far superior to that of the cheaper article. Years ago it was the general custom to purchase White Lead and coloring matter in a paste form, and to beat these up with Linseed Oil, obtaining in that manner what was considered to be the best available product. This condition has been entirely changed by the introduction of high grade prepared Paints, which are now being manufactured to formulae, the result of research by the world’s best Paint chemists.

The Americans were the first to apply science generally to the manufacture of Paints. Other countries followed later, but until quite recently this matter was not taken seriously by Australian manufacturers.

in Buying


See that you get

Bosisto’s Parrot Brand

Two Good Lines for the Laundry-

Colman’s Starch


Colman’s Blue

Manufactured by the same Firm as Colman’s Mustard

D. & J. Fowler, Lid., Wholesale agents

The Australasian United Paint Co., Limited, established at Port Adelaide two or three years ago, have now taken this matter up, and imported from England and America the best available experts and machinery, which has enabled them to produce a Paint that compares favorably with any foreign line manufactured.

“United” Prepared Paint is suitable for outside as well as inside application. This Paint covers an enormous surface per gall., which fact should be taken into consideration when calculating its cost. “United” flows very freely from the brush, covers solidly, and dries with a glossy surface that is very durable.

FOR NEW WOODWOR K.—First Coat—“United” Paint should be thinned with approximately 1A pints of Linseed Oil to 1 gall, of Paint. Second Coat.—Add approximately 1 pint of Turpentine to the gall, of Paint. Third Coat—On account of “United” being made rather heavy, the Paint will also require about 1 pint of raw Linseed Oil to the gallon for this soat, to reduce it to the correct brushing consistency. It is, however, impossible to give the exact» quantities of thinners that will be required to reduce the Paint. The best that can be done is to give a general guide which will meet average requirements, the matter of thinning will depend very largely upon the surface. For example; —Hard close grained wood requires thicker Paint for the priming coats; soft wood, such as pine, which is more absorbent, will take a Paint of a slightly thinner consistency.

FOR OLD WOODWORK__If the wood is particularly weather

beaten and scaly, first thoroughly clean the surface by scraping and brushing. If not scaly, use sandpaper and brush off all the dust. If the surface is hungry enough to absorb the first coat, the Paint may be thinned with Linseed Oil, the same as first coat new work, but on parts such as under the eaves, where the surface has not been weather beaten to the same extent, the exposed parts should be rubbed with sand paper, and the first coat of Paint thinned with turpentine in a similar manner to the second coat on new wood work. The object being always to have a semi-flat surface on which to apply the finishing coat.

STAINING NEW FLOORS__An excellent result will be obtained

by the use of Manders’ Water Stain, which is sold in 2 oz. packets, and requires only the addition of 1 pint of boiling water to the packet to prepare the stain ready for use. Darker shades of the same color may be obtained by adding less than 1 pint of water, and lighter shades by the addition of more water. This stain is procurable in colors to match almost any wood, and is applied direct to the bare boards, afterwards glue sized, and finished with one or two coats of good floor Varnish. The above directioi.s do not apply to floors that have been previously varnished or painted.

RE-DOING OLD FLOORS__If badly worn in patches, make the

surface as even as possible by filling in with one coat of Varnish Stain the places badly worn, the edges of these patches should then be lightly rubbed with fine sand paper, and finally the whole surface given one even coat of Varnish S:ain. If on the other hand, there are some patches which have been protected, and retain all their orig’nal lustre, these should be lightly rubbed with sand paper before staining, as Varnish Stains will always cover more evenly over a dull surface.

When purchasing Varnish Stain, get in touch with a reliable oil and color merchant, who will recommend the best for each particular job.

Note the Name ! !

Motteram& Sons’




are the most delicious dainty Biscuit we have ever tasted. Spread a little jam, butter, or cheese on them and make sandwiches of them. They, are as wholesome and nourishing as they are delicious.

CHAIRS__The woodwork must first be examined to ascertain if it

is hard wood, or soft wood, stained. Hard wood should simply be polished with Berry Bros, furniture cream. If chairs are made of soft wood, a Varnish Stain applied with a soft brush will effectively renovate them, but care must be taken to see that the surface is perfectly clean before application.

The leather work of upholstered furniture can be perfectly restored by using Karney’s Leather Dressing. This is the material used by the South Australian Railways for that purpose, and is procurable in black, claret, light tan, dark tan, and green.

TO CLEAN MIRRORS.—Use best Paris White mixed with weak ammonia water. Apply with a soft cloth, dry, and finally polish with chamios leather.

BEDROOM__This should be bright looking. The following color

scheme will harmonise perfectly, and give the desired effect:—Walls— A soft shade of light green, either Hall’s Sanitary Distemper or Wallpaper.    Frieze—Cream or white. W oodwork—“United” Inside Gloss

White, or No. 2 Cream Color. The woodwork and frieze should match in color.    Bedstead—Cream color. If of iron, enamelled black, first rub

thoroughly with sandpaper until the surface is smooth and dull all over. Next apply two or three coats of Oil paint well thinned with turpentine; allow sufficient time for each successive coat to harden thoroughly. If the surface then looks uniformly solid, apply one good coat of ' Diamond Enamel, cream color.

BATH ROOM.—The next best thing to glazed tiles, which are prohibitive for the average home, is a Sanitary Enamel. The wall must first be given three or four coats of Oil Paint. V hen the absorption of the wall has been stopped, and immediately preceding the enamel coat, it should receive one coat of “T mted” Flat White Paint. It is necessary to enamel Bath Room walls only about 5 ft. up from the floor. The upper portion may be decorated with “Diamond” Calcimine, or Hall s Distemper.

If a cheaper method is required, the whole of the wall may be coated with Hall’s Sanitary Distemper, and a portion of the wall, up to about 5 ft. high, varnished. This forms a waterproof Dado, which is unaffected by splashing.

THE BATH._New galvanized baths should either be left for some

months, and then thoroughly cleaned with soda, or should first be painted with a strong solution of oxalic acid, and after some hours, rinse off with clean water and allowed to dry thoroughly. Next apply two coats of dull drying Oil Paint, and when quite solid, apply one good coat of a reliable Bath Enamel.

CARE OF THE BATH.—Never allow Hot V ater to run directh into an empty bath. A little cold water should first be poured in, so that the

water will gradually rise in temperature.    ,

TThe information embodied in this article has been obtained throug the courtesy of H. L. Yosz. Ltd., who carry stocks of reliable lines for "Home Decoration.”]

E. & W. Hackett

New Dwarf Single Fringed Petunia.

Sweet Peas (the best and newest sorts), Winter Sweet Peas, Double German Stocks, Phlox Drummondi, Aquilegias, Primulas, Cinerarias, Petunias (single and double), Poppies, Asters, Giant Zinnias, Miniature Sunflowers, Flower Bulbs, Anemones and Ranunculus.

Asparagus Roots, Jerusalem Artichokes, Sea Kale,, Cabbage and Cauliflower, Cabbage and Cos Lettuces, Red Beet, Brussels Sprouts, Horse Radish, Brown and White Spanish Onion, Red and White Celery, Intermediate Carrot, Giant Radish, Leeks, Peas, Sugar Peas, Egg Plant, Spinach, Parsnip, Turnip (best white and yellow sorts), Swede, Herbs, Mushroom Spawn, French and Runner Beans, Lima Beans, Lentils, Cucumber (telegraph and others), Water, Sweet and Pie Melons, Trombone, Tomatoes (in great variety).

Orange and Lemon Trees, Fruit Trees, Vines, Flowering Shrubs, Trees, Roses. Grass Seeds. Farm Seeds.


73 Rundle St., Adelaide.



Every man should have a hobby and gardening, whether considered from the point of the general utility vegetable-patch or the bright and attractive flower-pot, is one of the most delightful hobbies anyone can choose. What is more fascinating than the cultivation of Annuals which embrace some of the showiest of garden plants P In Europe and places where Annuals are duly appreciated several sowings are made at intervals so as to keep up a succession of flowers. This is the case in our own Botanic Garden, so ably presided over by Dr. Holtze. As the earliest sown clumps begin to look unsightly, they are removed, and replaced by others which have still to flower By this means a continual sheet cf bloom may be maintained for a long time. An English writer observes:

—“A garden cropped with well-grown annuals is a treat; few things are more beautiful when seen at their best. Just think of beds and rows o" different-coloured Candytufts ! What is there amongst the finest bedding plants that will beat them? What more lovely than the N emophila insignis and its sister species, maculata and atomaria? Or what more pleasing than groups of Godetias and masses of Phlox Drummondii, Stocks, Pansies, Chrysanthemum tricolor, Viscaria, and Erysimum? While for bedding or edges the Lobelia is indispensable. Certainly in proportion to cost and care no class of plants will give the same amount of pleasure.”

Annuals are plants which live-and bloom only one season, and require to be sown each year.

Biennials are those which do not usually bloom until the second season after the seed is sown, and then die after they have ripened their seeds.

Perennials are those which live for more than tw_< years, and when once established continue to grow and bloom annually. They usually commence flowering the following year after being sown. But a great many varieties will flower the first year if sown early.

Herbaceous perennials are those which d’e down to the ground every year, and spring up again the following year.


Hardy annuals should be sown in March, April, May and June] also in pots or boxes in February.    ■

Half-hardy annuals should be sown in September and October.

Hardy biennials in March, April, and May; also in September, October.

Half-hardy biennials in September, October and November.

Hardy perennials in March, April, and May; also in September, October and November.

Half-hardy perennials in September, October, and November.

Herbaceous perennials in March, April, and May; also in September and October.

Greenhouse annuals in July, August, and September.

Greenhouse perennials in December, January, and February. ^

Hardy annuals or those requiring no protection, may be sown in the open borders from March till June, or may be raised in beds or pans and transplanted. They will grow in almost any soil; but to have fine flowers the soil should he free and good. They may be sown in patches or m large masses, and the colors should be well contrasted. If the soil is

EVERY HOUSEHOLDER should subcribe to ____THE .



Published at 10 p.m. every Saturday.

CARDEN NOTES by "CREENLEAF." i original and reliable. ORCHARD NOTES by “ELSCHAR.” ^ Written for every week in POULTRY NOTES by ‘ PRACTICAL”; ^ the year by experts.




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V    GARDENING NOTES (Continuodj.

dry give the ground a good soaking the day before sowing, which should be done on a fine day. Carefully prepare the soil. and in covering regulate the thickness by the size of the seed. Do not sow the seeds too thickly, and do not cover with too much sod. The general rule is to cover the seed with double its thickness of soil only. After sowing, the surface should be thoroughly sprinkled, using a fine-rose waterpot ; and if the weather continues dry, water regularly every day or two, for if seed just sprouted is allowed to become dry it perishes. Success in growing Annuals depends in a great measure on their being at regular distances, so as to give room for the full development of each plant, yet close enough to be effective. If allowed to remain too crowded the plants suffer, and the size and number of the flowers and the general effect is decreased. There are many enemies of the young and tender plants—such as slugs and snails— front which they should be protected. Occasional waterings with liquid manure will increase the size and quality of the flowers.

Half hardy and tender annuals may be sown in July or August in pans, in a slight heat, either in a hotbed or greenhouse, and when strong enough prick out into a cool frame, where they may get hardened and well established for transplanting into their blooming quarters in September ; or they may be sown in September and October in the open borders.

Triennials and Perennials.—The seeds may be sown slightly deeper than for annuals, for should the weather prove very dry the seed, rot being exposed, will be better preserved, and will germinate very freely on the return of rain.


Rose Aphis.—This is a very troublesome insect in early spring when the young shoots are making their appearance, and if not taken in hand on its first appearance will increase in countless myriads. It may be noticed on the young shoots. To keep the pest away an occasional spraying, say once-a-week, will be found effective, using Kilemquick or Gishurst Compound. Tobacco water is also effective, and can be simplv prepared by soaking 1 lb. waste tobacco in 4 gallons water for 24 hours, then straining off, and if the pest is not bad two gallons water can be added. On the first appearance sharp hosing with water through a fine nozzle will destroy them; but later on, if they increase, to any extent, spraying with “Killemquick” or Gishurst Compound or Nikoteen, Nikoteen, an extract of tobacco is obtainable in a highly concentrated form, and is much recommended. Never spray when the flowers are opening, or these will be ruined : the only thing to do then is to use the water cure. Some people prefer tobacco water for spraying. This is made as follows :—Boil 1 lb. of waste tobacco and f lb. of softsoap in 4 gallons of water; strain and dilute to 6 gallons of solution. It is then ready for spraying.

Rose Mildew (Sphaerothcca pannosa).—This fungus disease appears as a delicate white mildew, which causes the leaves to curl and the plants to become stunted and unhealthy. A very effective remedy is dusting with Flowers of Sulphur in early morning, when the leaves are wet with dew.

Wallaroo - Mount Lyell Fertilisers Ltd.

The Largest Fertiliser Works in South Australia.

Every Class of Manure for


kept in stock

Write for Pamphlet*

"Farmer’s Manuriai Guide.’’




Bowman’s Buildings, Adelaide.


A simple method of applying is to obtain a pair of sulphur bellows, which costs about 5/-. In autumn Mildew is often caused by dryness at roots Potassium sulphide spray is also recommended. This is made by taking 1 oz. of potassium sulphide and mixing in a quart o: hot water, and then making up to 3 gallons with cold water.

Apple Scab (Fusicladium dendriticum).—This fungus disease attacks the fruit and leaves of both the Apple and Pear. The first indication that this disease is present on the leaves is the appearance of small, light-green areas. These are easily seen when the leaf is held up to the light. Just as the leaf-buds are beginning to burst the trees should be sprayed with Bordeaux Mixture (Cooper’s Fungicide). A second application should be made just before the blossoms open, and again as soon as the blossoms have fallen. The first application should be made much stronger than succeeding sprayings, as there is then no fear of burning the leaves.

Wooly Aphis (Aphis mali), or lice are very abundant in early spring, and suck the vital juices from the young and tender leaves. They are generally found upon the stems and underside of the leaves. As soon as they appear the trees should be sprayed with kerosine emulsion.

Ccdlin Moth (Carpocapsa ponwnella).— The first moths fly about just as the blossoms are falling, and lay their eggs, generally at the blossom end of the little apples. The young larvae when hatched bore their way into the fruit, from which position, when once they are in, it is useless endeavouring to dislodge them. Therefore, as soon as the blossoms fall, and the young fruit is about the size of a small pea, Swift’s Arsenate of Lead should be sprayed on at the rate of 1 lb. to 25 gallons of water and continued at intervals of about 10 days.

Orange Scale (Aspidiotus aurantii).—There are several scales which affect oranges. The most common, however, is the red scale; but no matter what scale it may be, spray with resin wash ait the rate of 1 lb. to 5 gallons of water.

Peach Aphis.—For this pest spray as soon as it is detected with concentrated resin wash at the rate of 2 lbs. to 10 gallons of water Kerosene Emulsion will also be found effective.

Shot Hole Fungus on Apricots.—The trees should be well sprayed with Bordeaux Mixture when the buds are about to burst in the spring, and repeated, if necessary twice, at intervals of a fortnight.

Curl Leaf on Peach.—Same treatment as for Shot Hole, but if the trees have suffered badly during previous season, give a spraying when buds are quite dormant.

“Best Australian.



:Ad lib., At pleasure

A.B., Able b. Seaman.

A.M., Before noon.

A. H.A., Asso. Royal Acad.

B. A., Bachelor of Arts.

B/S., Bill of Sale.

Bart., Baronet.

B.C.L., Bachelor Civil Law.

B.D., Bachelor of Divinity.

B.S., Bachelor of Surgery.

B. Sc., Bachelor of Science.

C. O.D., Cash on Delivery.

Con., Against.

C.A., Chartered Accountant.

C.B., Companion of the Bath.

C.E, Civil Engineer.

C.M., Master of Surgery.

C. S.I., Comp. Star of India.

D. C.L., Doctor of Civil Law.

D.D, Doctor of Divinity.

D.L., Deputy Lieutenant.

D.Sc., Doctor of Science.

D.S.O., Disting. Service Order.

D. V, (Deo Volente), God willing.

E. G., for example.

Ex div., Seller receives dividend.

E.    and O.E., Errors and Omissions


F. G.S., Fel. Geolog. Socy.

F.O.B., free on board.

F.O.R., free on rail.

F.P.S., Fel. Philological Soc. F.R.A.S., Fel. Rvl. Astron. Society. F.R.C.P., Fel. Ryl. Coll. Physicians. F.R.G.S., Fel. Rvl. Geograph. Soc. F.R.S., Fel. Ryl. Soc.

F.S.A., Fel. Soc. Antiquaries.

F.S.S., Fel. Statistical Society.

F. Z.S., Fel. Zoological Soc.

G. C.V.O., Grand Cross Victorian


G.C.B., Grand Cross Bath.

G. C.M.G., Grand Cross of St.

Michael and St. George.

H. R.H., His (Her) Royal Highness.

I. e„ That is.

LO.TJ., I owe you.

-J.A., Judge Advocate.

K.C.B., Knt. Com. Bath.

K.C.S.I., Knt. Com. Star India.

K.G., Knight of the Garter.

Knight of the Thistle.

L.D.S., Licentiate Dental Surgery.

LL.B., Bachelor of Laws.

LL.D., Doctor of Laws.

L.R.C.P., Licentiate Ryl. College of Physicians.

L. S.A., Licentiate of Society of


M. A., Master of Arts.

Al.B., Bachelor of Medicine.

M.D., Doctor of Medicine.

M.R.A.S., Member Royal Asiatic


M.R.C.P., Member Royal College of Physicians.

Mus.B., Bachelor of Music.

AIus.D., Doctor of Music.

AI.V.O., Mem. Victorian Order. O.M., Order of Merit.

O.H.M.S., On His Alajesty’s Service.

O. K., all correct.

p.p. or per pro., by procuration. L.R.A.M., Licen. Royal Academy of Aiusic.

p. c. or %, per cent.

P. N., Promissory Note.

P.P.C., To take leave.

Proforma, for form’s sake.

Pro., for.

P.C., Privy Councillor.

Pli.D., Doctor Philosophy.

P.A1., Afternoon.

P.AI.G., Postmaster-General.

P.O., Postal Order.

Pro. rata, In proportion.

P.R.S., Pres. Royal Soc.

Pro tem., for time being.

Prox., next (month).

q. v. (quod vide), which see.

R.ALS., Royal Alail Steamer.

R.S.E., Royal Society of Edinburgh

R. S.V.P., Please reply.

S. T.P., Professor of Theology.

V.C., Victoria Cross.

Ven., Venerable.

Versus, Against.

A^ide, See.

Viz., Namely.

V.S., Veterinary Surgeon (Vet.).

The illustration on the opposite page represents a cover of “Fauld-ing’s Christmas Journal, 1913, and shows three of their well-known specialities. Their Eucalyptus Oil is well-known throughout the AVorld. for its purity. It, as well as “Solyptol” Soap, and “Alilk Emulsion,” gained first prize Gold Aledal against the AVorld at the Franco-British Exhibition in London in 1908. Our readers must be quite familiar with the quality of these well-known goods. The Journal is to be published monthly, and arrangements have been made by which it will be considerably improved. It already enjoys a large circulation, and persons desirous of getting reliable information may do so by subscribing to the Journal, the subscription of which is 3/6 post-free. Sample copy will be sent free on application.

Coffee Drinkers Prefer

Because of its

Very Excellent Quality


SPRAINS.—In cases of Sprains do not indulge in the common error of going to the tap or pump, and bathing the injured part in cold water, but use the water as hot as you can bear it.

COUCHS—Tickling Coughs are quickly cured with 1 oz. honey and one teaspoonful of paregoric, mixed with the juice of a lemon and taken on going to bed.

EXERCISE.—Neglect daily exercise, and the whole system will suffer. Outdoor exercise is most beneficial.

HOPS.—Less medicine) would be used if the value of Hops were mere known. Use \ oz. to a pint of boiling water, and all the better with a teaspoonful of Epsom Salts in it. Take a wineglassful in the morning, which will not only restore, but will keep anyone in the best of health at little expense.

CHILDREN should never be taken to sights that give a sense of fear and dread, combined with great grief. It should be a rule for grown-up persons never to subject children to mental shocks or unnecessary grief, such as sights which call forth pain in man or in the lower animals.

WATER—All water beifore drinking should be boiled or filtered. It swarms with millions of creatures in every conceivable stage of life.

DISINFECTANT—The most powerful disinfectant to clear a house from sickness is fresh-ground Coffee, sprinkled dry on the floor.

LEMONS.—if the value of Lemons were more known, they would bo worth a sovereign each.

TO WASH BLANKETS IN COLD WATER.—For 6 blankets, use 1 lb. soft soap, \ lb. borax; dissolve the borax in boiling water, mix with soap, and let stand till cold.    Put the blankets in the tubs with cold

water enough to soak; pour the mixture over them, stir up a little, let them remain for one or two days if weather not suitable for drying. Look over, and rub away any stains there may be, working them up and down in the suds, then rinse in three or four waters—that is the principle part—hang on the line without wringing.

WASHING FURS.—It may not be generally known that any good fur may safely and with excellent results be washed with ordinary soap and warm water and that any amount of rubbing will not hurt it. Of course all linings, etc., must be removed beforehand.

MILDEW IN LINEN.—Soap the places with yellow soap, put damp chalk on, lay in the sun; as it dries damp two or three times.

TO REMOVE IRONMOULD.—Lay article on table rub in a little salts of lemon with the finger, the material being slightly damped, rub until the marks disappear, then dip it up and down several times in boiling water.

WASHING SILK.—To keep washing silk white, wash and rinse with methylated spirit in the water, one tablespoon to quart of water. Do not dry silk, but iron quite wet. If wanted stiff put a little sugar in rinsing water.

FLAT IRONS.—Beeswax and salt will make your rusty flat irons as clean and smooth as glass. Tie a lump of beeswax in a rag and keep for that purpose. When the irons are hot rub them first with the wax rag, then scour them with a paper or cloth sprinkled with salt.

TO REMOVE STAINS.—Kerosene will remove rust and fruit stains from almost any kind of goods. Wash the soiled parts in kerosene as you would in water.



. .... . ..... . .

EXCEPT Me And Im An Ass



TO CLEAN CLOVES—To clean kid or suede gloves put gloves in wide-necked bottle of benzine, cork, and leave for 24 hours; then take gloves out, rub dry with flannel, then hang in an airy place.    N.B.—

Benzine should never be used near a fire or light, nor on a hot day.


dish in a soup plate of salt and water, cover with an inverted flower-pot, change salt and water often.

HOUSEHOLD ECONOMIES.—Old felt hats will cut up into soles for wearing inside your shoes in the winter. A sheet of brown paper makes a warm counterpane. Damp newspaper cleans looking-glass quite as well as chamois leather. Tea stains on china if rubbed with a little damp salt will quite disappear.

TO CLEAN ENAMEL BATHS.—Wash with salt or turpentine to remove soap stains. Never use sandsoap.


figs, and seeded raisins, oz. of powdered senna, and about half pint of glycerine. Pound the fruit after putting through a mincer Mix well, sprinkling over the senna and glycerine a little at a time. Take a teaspoonful at evening meal for a dose.

HOME-MADE TONIC.—Four lbs. of brown sugar, 5 lb. hops, 2 oz. of ginger. Put ginger and hops in a muslin bag, boil in gallons of water for l£ hours, then take off the fire and stir in the sugar, and add 14 gallons cold water, stir all well up, then place in a keg. Fit to use in three days.

TO COVER JAM__Dip tissue paper in milk, three pieces, one over

ihe other. Will dry like parchment.


throw a cupful of rice into 1 pint of boiling water; boil quickly 15 minutes, then move to side of the fire until it takes up all the water and is tender and dry.

REMOVE SCORCH.—Wet whatever is scorched with cold water, and place it in the sun. When dry, the mark will have disappeared.

BROWN BOOTS AND SHOES should be rubbed over with a slice of raw potato before the polish is applied. Tin's cleans and removes the stains quite easily.

CLEANING KNIVES.—Damp them before rubbing on the board, as they produce a better polish and clean much quicker.

HANDKERCHIEFS which have become yellow can be made snowy white by soaking them in pipe clay and water for twenty-four hours.

BOTTLING PICKLES__Boil the corks before bottling pickles, etc.

While hot they can be pressed into the bottles, and when cold they seal them tightly.

COOKINC GREENS.—A small piece of butter added to the water will stop them from boiling over, and also prevent an offensive smell from passing into the room.

ABOUT LINOLEUMS.—When linoleum commences to wear, coat with Docker’s Lino Varnish. This will prolong the life of same indefinitely, if occasionally renewed.

CARE OF BRUSHES.—Varnish and Paint Brushes should never be cleaned in water, but rinsed out in kerosene immediately after use. Brushes used in Spirit Varnish should be cleaned in Methylated Spirits.

The Crown Liquid Plate Polish.



RUBBER CORKED Will not evaporate.

Price, 1/3

Scientfiically Prepared by Experts.


The Crown Plate Powder


Price, 1 /-

Manufactured by


WHOLESALE MANUFACTURING JEWELLERS: ADELAIDE. Obtainable at all Grocers and Ironmongers.

Always ask for


The Sauce and Pickles

That Win all the Prizes

HUMPRHIS’ productions gained 14 prizes at the September, 1913 Show; HUMPHRIS’ Tomato Sauce and Pickles took 1st and 2nd prizes 1912 and 1913 Shows, Pickjes also taking a certificate of Merit. You’ll see HUMPHRIS’ on the table all over the State—away up in the bush, too, and the bushmen will tell you that HUMPRHIS’ will keep through the Summer months far better than other brands.

The blending of HUMPHRIS’ is done by a secret process, and only the choicest fruits, vegetables, and Spices, and the purest of Malt Vinegar are used.


Electroplatedware or Silverplatedware, as it is generally known, was the outcome of a process discovered about 75 years ago, whereby covering an article of nickel or base metal with pure silver by an Electrical process known as “Depositing Silver,” it was found to wear almost equivalent to real Silverware.

When first introduced the difference in price in comparison with the real silver article was not great, but with the advance of electricity and newer methods, it has now become the universal article of ornament, and tableware.

While Electroplate may tarnish, the actual silver covering does not wear off to any extent, unless badly handled either by injurious Polishes and Powders or excessive rubbing. To preserve the condition and keep your electroplate bright, it is necessary to use a good polish or powder.

It is a well known fact that brisk rubbing with most homemade aids such as Ammonia, Whitening, Sodas, and many Polishes and Powders now sold, while they brighten, take the Silver off at the same time, reducing the article in time to a condition which nothing but replating will restore to its original state.


(manufactured by S. Schlank & Co., Ltd., wholesale manufacturing Jewellers, Adelaide), which are composed of non-injurious ingredients specially prepared, easy to apply, and leaving a high polish without injuring the art’cle, the acme of perfection is reached.


One pint of turpentine, 3 pints of water, \ lb. beeswax, 1^ ounces bi-carbonate of potash. Boil water, wax and polish unt’l they become a cream, and then take off the fire. Then add the turpentine.

CAPTION.—It is very dangerous to put the turpentine in when on the fire.


Weight of Ham, 14 to 16 lbs.—Soak ham in cold water five or six hours, then place in fresh cold water, put on fire, bring to the boil, and allow to simmer for 2\ hours. Then place the ham in a tub of cold water, until lukewarm. Ham can then be taken out and the jacket removed without trouble.

o O


frcarson’s Printing House

’Phones-287, 4818, 4819 Central,


City Office--Gresham Street, Adelaide.

An exterior view of our extensive factory fails, naturally, in disclosing how well we are equipped to deal with the many items of PRINTING (Lithographic and Letterpress)


Our periodical extensions of both buildings and plant, made necessary by the increasing demands, warrants, we believe, the assumption that our arge circle of castomers are well satisfied with our service. We can quote for any item connected with the Printing and Allied Trades. Maybe we may add you to the list.

“Nothin" too large, nothing too small.”


While in health, make your will. If you marry subsequently, make a new one, since marriage revokes all former wills by law. Always destroy an old will when a new one is made. No person can make a will unless he or she be in sound mind and an adult in years. The will must be signed in the presence of two witnesses, both present at the time and the testator must, in the presence of these witnesses, declare that “This is my last will and testament.” If the testator cannot sign the will it must be signed by another person by his direction before the witnesses, and must be read to him in their presence, they attesting to this fact, and that he appears fully to understand the same, and executed by making his mark thereto in their presence. In willing personal property, the words, “I give and bequeath” are used; in willing real estate, “I give and devise” are used.

An addition to or an alteration made by a separate instrument i called a codicil. It must be signed, published, and declared by the testator “as a codicil to my last will and testament, and witnessed as in the will. Soldiers on actual service and mariners and seamen being out at sea have privileges as to making wills by unattested writing, or orally before sufficient witnesses.

Form of Will.

This is the last Will and Testament of me ...............(a)...............

of............(b) the State of South Australia,............(c).........I

give, devise, and bequeath all my real and personal estate, wheresoever

and whatsoever, unto............(d) and for............(e)............own

use and benefit absolutely.

And I nominate, constitute, and appoint.........(/) be sole

Executor of this my last Will; and hereby revoking all former or other Wills and Testaments by me' at any time heretofore made, I declare this to be my last Will and Testament.

In Witness whereof I the said.........(g).........have to this my last

Will and Testament set* my hand of.....................One

Thousand Nine Hundred and

Signed by the Testator............(g)............and acknowl

edged by him to be his last Will and Testament, in the presence of us present at the same time, and sub scribed by us as Witnesses in the presence of the said Testator and of each other.


(а)    Full Christian and Surnames. (/) Name Address, and Occupa-

(б)    Postal Address.    tion of Executor.

(c) Occupation.    (g) Name of Person making Will.

id) Name, Address, and Occupa- (h) Signature of Person making Will pation of Beneficiary.    (i) Signatures of Twro Witnesses.

(e) His, her, or their

Form of Codicil.

This is a Codicil to the last Will and Testament of me....................

dated the [date of will] day of 191 I revoke, etc.,

And in all other respects I confirm my said Will, and have hereto set my name this    day of    191

Signed by the Testator as a Codicil to his last Will and Testament, in the presence of us, who f

in his sight and presence, and in the presence of I [Testator signs here.] each other, have hereunto subscribed our names I as witnesses.





















Every Householder needs to seriously consider the question of Insurance. You have your home, and one cause by which you could lose it, is the “Fire Fiend.” Misfortune in many ways might wreck your home, and provision cannot well be made to meet such, but Insurance can be effected which will provide against financial loss through the ravages of fire. Many people consider, that, as the result of the care exercised in their homes, there is little risk of fire occurring, but it is well to bear in mind that fires break out in many unexpected ways, and that a fire insurance policy covers damage caused by bush fires, gas explosion defective electrical installations, and by lightning, whether the property insured be set on fire or not. Cases are no doubt within your knowledge, where extensive damage has been done by all these causes ? Do not neglect to have a policy insuring your property against loss or damage by fire, whether it be a dwelling house, furniture, farm or station buildings, farm implements and vehicles, hay stacks, or crops, and once your policy is effected, see that it is kept in order, that it covers your property for the amount you deem sufficient, and that although alterations have taken place, it still describes the risk correctly, and by all means see that it is kept in force by the payment of the premiums.

Particularly do we address country householders, when we point out the wisdom of insuring against fire, for in few places outside the capital cities, would there be a fire brigade with a good supply of water, to extinguish the fire which had broken out.

The main features in determining the premium to be charged, are the construction of the building, and the purpose for which it is occupied, so that it isv impossible in “The Viceroy Home Guide” to go into the question fully. However, it is universally acknowledged that fire insurance premiums are low, and that their payment is not a burden to anyone. Often have we heard the query, “How are these heavy and numerous claims paid, when insurance premiums are so small?”

Another valuable policy of insurance is the Personal Accident and Disease Policy, which provides a capital sum being paid on the death of the Insured as the result of accident, or on the insured meeting with an accident, such as the loss of a limb of eye.    Fortunately,

most accidents are less serious than this, but they often entail many weeks of enforced idleness with attendant loss of income, heavier working expenses, or at least heavy doctor’s and chemist’s bills. Yet again, there is sickness with the same attendant evils. These lesser accidents and many of the all-too-possible sicknesses, can be made easier to bear by the effecting of an Accident and Disease Policy, which would provide a weekly payment varying in amount in accord with the premium paid, For instance, there is the “Sovereign Policy,” providing for the small premium of £1, £100 in the event of death by accident, or £1 per week up to 26 weeks, for temporary total disablement by accident or by any of thirty specified diseases.




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Milled from Australian Oats

by the

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If you are an employer of labour you probably have a liability in the event of an accident occurring to any of your workmen, and this liability would be of a considerable nature. Again insurance is your refuge, and your liability can be transferred to the strong shoulders of a wealthy and well-tried Insurance Company. Consider well your liability, and pass it on to the Insurance Company, at a cost which would mean only a small addition to your working expense's.

Still again, have you horseflesh, whose death would mean the laying out of further expenditure!    Perhaps you have purchased at a good

figure a stallion, who must live to return .you the price he cost. If you have, then you should insure your stock, so that the money might be available to replenish this item of plant so necessary to many. This department of Insurance is known as Live Stock Insurance, and under’t mares can be insured for periods ranging from 30 days to 12 months, to cover the risk of foaling at a rate of premium satisfactory to owners. The risk of castration can also be insured against.

The prudent householder guards against burglars, but however careful they be, “thieves will break through and steal.” You can insure against burglary, and you can also, at a reduced burglary rate of premium, effect a combined policy against loss by fire and burglary.

There are other kinds of insurance policies as you will see enumerated on the previous page.

It is the custom of insurance companies to have local agents throughout the country districts, so that you could effect your insurances either with the Company direct, or through their nearest agent.

fVe can recommend to you The Liverpool and London and Globe Insurance Company, Limited, a mighty world-wide institution, long established and well tried. You will readily recognise the security it offers when we tell you it has paid nearly £60,000,000 in losses.


Women particularly would find a more general use of lemons as simple remedies where ordinarily doctors’ medicines are employed efficacious and economical.    One of the

most pleasing baths is made by slicing three or four lemons into the water, which should be drawn half-an-hour before using, so that the juice of the fruit may have a chance to permeate it. The sense of freshness it gives, and the suppleness and smoothness it imparts to the skin are very luxurious. In the West Indies often the lemon is used instead of soap, and when the natives wash their hands they squeeze the juice over them and rub them briskly in water until they are clean. The lemon is invaluable in its effect on the complexion. A few drops in the water in which the face is washed removes all greasiness and leaves the sk'n fresh and velvety. A little lemon-juice rubbed on the cheeks before going to bed and allowed to dry there, will remove freckles and whiten the skin, besides giving a delightful smoothness, and if the treatment is persisted in it will eventually carry off all unsightly blemishes that are not caused by internal trouble. Lemons are very useful in the care of the teeth. A few drops squeezed into a glass of water for rinsing the motith make a tonic for the gums and render them firm. Tn washing the hair, if a lemon is used it will cleanse the scalp and give a soft fluffiness to the hair that women like.



...    ...    ...    ...    1 inch

...    ...    ...... 1 foot

...    ...    ...    ...    1 yard

...    ...... 1 pole or rod

...    ...    ...    1 furlong

...    ...    ...    ...    1 mile

...    ...... ...    1 league


-...    ...    ...    1 square foot

...    ...    ...    1 square yard

...    1 square pole, rod or perch

...    ...    ...    1 rood

...    ...... 1 acre

...    ...    ...    1 square mile


1728 cubic inches ............... 1 cubic foot

2/ cubic feet ...    ...    ...    ...    ...    ...    1 cubic yard


...    1 carat

1 pennyweight ...    1 oz_

...    1 lb.

...    1 cwt„

...    1 scruple

...    1 drachm

...    1 OZ-

3.17 grains ...    ...... ...    ...    ...

24 grains ...    ...    ...    ...... ...

20 pennyweights ...    ...    ...    ...    ...

12 ozs. (5,760 grs.)    ...    ...    ...    ...    ...

100 lbs.....................


20 grains or minims ...    ...    ...... ...

3 scruples ...    ...    ...    ...    ...    ...

8 drachms ...    ...... ...    ...    ..


27.34375 grains ... ... ... ...

... ... 1 dram

16 drams ... * ... ... ... ...

... ... 1 oz_

16 ozs....... ......... ...

...... 1 lb.

14 lbs...................

... ... 1 stone

28 lbs...................

... ... 1 qr.

4 qrs. (112 lbs.) ... ... ... ...

... ... 1 cwt.

20 cwt. ... ...... ... ... ...

...... 1 ton

100 lbs...................

... ... 1 cental


4 gills ... ... ... ... ...

... ... 1 pint

2 pints ... ... ...... ... ...

... ... 1 quart

2 quarts (4 pints) ... ... ... ...

... ... 1 pottle

2 pottles (4 quarts) ... ... ... ...

... ... 1 gallon

2 gallons ... ... ... ... ...

... ... 1 peck

4 pecks...... ... ... ... ...

... ... 1 bushel

3 bushels ... ...... ... ...

... ... 1 bag

4 bushels ... ... .........

... ... 1 coomb

5 bushels ... ... ... ... •••

... 1 sack of flour

8 bushels ... ......... •••

... ... 1 quarter

12 bags (36 bushels) ... ... ... ...

... 1 chaldron

5 quarters (40 bushels) ... ... ...

1 wey or horse-load

2 weys (10 quarters) ... ... ...

... ... 1 last