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Dear Editor and Friends ~1912 HOME LOVING HEARTS, Free Press Prairie Farmer February 7, 1912 TIRED'S LETTER OF THANKS Dear Miss LillianLaurie: I received your letter with the $11, and there was another letter before Christmas with ten dollars and no name; and one dear sister sent me $5, and there have been letters with one dollar and $2. I have received $32.00 altogether, and two sisters sent me such beautiful clothes. They were Mrs. John Lundy and Mrs. Aikenhead, and I do not have words to thank them. This big sum of money frightens me. God knows I will gladly try to be a neighbor if I ever have the means and indeed I have tried in my little way before, but it was so little I was able to do. Dear Miss Laurie, will you please do me one kindness more? Will you thank them for me, for their lovely letters, so good and hopeful, and the great help they have given me. You always have the right words to say, but my heart is so full I forget the little I ever knew of English. Dear Miss Laurie please do, and God bless your goodness for all this help is through you and I will always pray for your happiness when I look on my little ones. Goodbye. TIRED Tired—I feel that your letter is the best thanks those have helped you can have. L.L. HOME LOVING HEARTS, Free Press Prairie Farmer July 2, 1912 A HELPFUL LETTER My Dear Miss Laurie: I do enjoy the page for women so much, so many helpful hints and suggestions in it. Someone asks how to make homemade beer, or hop ale. I take 13 packages of hops and tie them in a cheesecloth sack, also 2 cups of cornmeal in another and put them in a large kettle of water and boil about half an hour. Then I take out the bags and set the water off to cool; when lukewarm I put a yeast cake in and let stand for 4 hours, when it 98 ~ 1912 ~ Letters will be ready to bottle. About 5 gallons of water is required, and by adding 2 tablespoons of ginger, or four or five lemons, a most delicious wholesome drink will be the result. A member also asks for directions to make sauerkraut. Cut or chop the cabbage fine, then into your keg or barrel put a generous layer of the cabbage, and then sparingly of salt, use just enough salt to season the whole thing right, by sprinkling it on the layers as it goes in, and mash it down tight. Keep mashing or pounding till the brine is drawn out of the cabbage, and covers the whole, then put a heavy weight on it with a clean flour sack beneath it, spread over the cabbage to keep out the dirt and flies and set away. If kept in a warm place it ought to be sour in two weeks. I see where one member suffered so much with rheumatism and nothing helped but an electric belt. I have a simple remedy which I hope those affected will try. Take a teaspoonful of cream of tartar and sulphur , of each one-half teaspoonful for three mornings, the first thing in the morning, and then omit three mornings, and take again for three, until you have taken it nine mornings, then quit, if after a week or ten days you still have any pain, start it as before. This is so simple that I'm afraid very few will try, but I have yet to see its equal as a remedy for rheumatism. I make a self-rising dumpling that my mother made ever since I can remember, and my children are so fond of them that I must ask the sisters to try them. To two cupfuls of flour, 1 teaspoon of salt, and an egg mixed with milk or water. I put them in potato soup or beef soup and always have a dish full with sauerkraut. When the mixture has set, say one hour, and dinner is about ready to serve, I cut them off with a sharp knife into some boiling water and dip the knife into the water occasionally to keep them from sticking to it. There is a root which grows up here everywhere in the woods, that is so good for confinement. Its use started with the Indians, but the white...

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