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Show - . Lemons and Their Uses. As a health-giving fruit the lemon is greatly undervalued. Its frequent use, especially in the warm season, is preventive preven-tive of the malaria, that comparatively new and fashionable disease. The juice of two lemons taken in half a glass of water before each meal is a powerful remedy rem-edy for rheumatism, and it is also considered consid-ered almost, a specific for . intermittent fever The juice of one lemon taken three times a day in a cup of clear, strong conee, will often cure cnius ana lever, when the disease is stubborn and unyielding unyield-ing to all other remedies. Lemon juice is cooling and purifying to the blood, and a valuable regulator for many of the ailments ail-ments peculiar to spring. For its good medicinal effects it should always be taken without sugar, but always somewhat some-what diluted ; if clear, its powerful acid has injurious effects upon the coatings of the stomach and teeth: We know of a physician who used lemon juice in a case of small-pox, the only liquid given, and no other remedies. In thirty-six hours the disease was under complete control, and in one week was entirely cured. Hot lemonade, lem-onade, with flaxseed simmered in it for half an hour, then strained and sweetened, sweet-ened, is excellent for a cold, . but as it produces prespiration, it should be taken only upon retiring. The white of an egg beaten to a stiff froth and whipped up with the juice of a lemon, relieves hoarseness hoarse-ness and soreness of the chest at once, taken by the teaspoonful half hourly. The pulp of a lemon, bound on for three successive nights, is said tocure corns, ard a few pearl shirt buttons dissolved in the juice of one lemun forms a thick ' creamy ointment that will almost surely cure them. So we find the medicinal properties of the lemon are many and varied ; their value in culinary art is also great. The rind, thinly pared off, is an agreeable flavoring for custards, creams and blanche mange. It should be cooked in the milk and removed before the other ingredients are added. The yellow rind only is fit for use the white part is always al-ways bitter." The juice of a lemon added to an apple pie, when the apples are not tart, or when they have become insipid in spring, is a great improvement. The grated rind, also, imparts a pleasant flavor, other flavorings beinz omitted. Used in cookery, we find this acid fruit makes many delicious desserts and relishes, rel-ishes, pies, puddings, jellies, pickles, candies, can-dies, etc. - - - |