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DETaoIT, SEPTEMBER 28, 1884.

TJHIE EJIOIUSEIIOxLlD‘uwS’tnp-plerneut,

 

 

[If 0 KING SHIIf TS
“ lroning my husband‘s shirts," said she,
With a motion of easy grace,
As over the linen the metal flew,
While the love~light swept her face.

Little she thought how those simple words
Stirred within me the loves of old,

How the pain shot through me to think of them
So long in their graves socold

That bosnn so white, that earnest care
That never a crease or seam

Should mar the linen to her so fair,
Was to me like an old-time dream.

Ah! many’s the time in days gone by,
As with weary hands I strove,

I wished there were not so many to call
For a wife’s or motht r‘s love.

And often I said, as the sun sank 10w,
“ Oh, I’m glad my work is clone; a
So many, so manyt“ Alas, poor hands,
They have now not even one.
Ah, wives, be patient, and, mothers, be strong,
For the toil that comes to~dayz
'Tis easier far for the heart to bear
Than to have them far away!
—— Woman‘s Journal.

——«o—-
COMMON CONVERSATION.

 

The thoughtful Strong-Minded Girl of
the FARMER recently propounded the
conundrum, “Why is it that so few
thoughts uttered in our hearing are
worthy of repetition? Can it be that the
great mass of humanity has no interest
in higher themes than those entering into
its daily converse?”

An undercurrent of dissatisfaction
with present conversational standards
pervades the letter alluded to. The
young mind, reaching out after truth, is
not satisﬁed with the conversational
husks offered on the social altar, but
would fain ﬁnd ripe thought and sound
ideas among the- chaff. The desire is
laudable. Society is valuable according
to its helpfulness, for we are inﬂuenced,
far more than our pride in our individu-
ality likes to admit, by our associates. If
these are frivolous and without mental
poise, one of two things must follow;
we must raise them to our standard, or
descend to theirs.

Certainly we must classify a consider-
able portion of what passes as conversa-~
tion as “words, words, nothing but
words.” To another part we may apply
Tallyrand’s deﬁnition of language, “ the
medium by which we conceal thought.”
And in the residue we ﬁnd all grades of
quality and quantity, according to the
mental calibre and intellectual attain-
ments of the talkers. Not all profound

 

thinkers are good talkers, nor is t good
writer necessarily a brilliant conversa—
tionalist. Indeed it is often the case that
a man whose wit scintillates from a pen-
point, is poky and dull in conversation.
He is less at home in society than in his
study. There is a story told of a young
lady, a great admirer of a noted author,
who was transported to the seventh
hea’ven of blissful expectation on being
invited to meet him at dinner, and who
bored her friends to death by her
rhapsodies concerning the intellectual
treat she anticipated. Returning home
dull and depressed, she was asked if the
star did not appear. “Oh yes! he was
there ” “Well, what did he say ‘2" “ He
said it was a very hot night!”

Possibly one reason why we have so
little “conversation,” in the best mean-
ing of the word, nowdays, is because
there so few who are good listeners.
Every one wishes to be heard. I am not
sure that Dean Swift, Mad ame Recamier,
Madame d’ Stael, could gain a hearing in
this century. Some irreverent individual
would break in as these gifted ones were
leading up to some carefully deliberated
sentiment which should yet appear im—
promptu, and turn the train of thought
to another issue. Young America would
abbreviate the conversations as he has
curtailed the Chesterﬁeldian bow and
courtesy to the hasty gesture of the

hand towari the hat, and the slight in- .

clination of the head.

Most people are too desirous to talk of
themselves, especially those who lead
quiet lives. Their little world seems to
revolve about them as a centre; they do
not look beyond the horizon of their own
desires and ambitions. Their own wants
and wishes are more to them than the
rise and fall of dynasties. This is a
natural result of the life they lead, and
to those in sympathy with them not un-
pleasant. But among strangers they
must perforce become dumb, or continue
their personalities, often 1 fear to the
weariness of their» auditors. Much mis~
chief would be avoided if we could learn
to talk of things, not people. Much
would be gained if we could let the little
things of life, essential though they be,
slip past us without rehearsing them. To
endeavor to entertain by repeating the
small matters which concern us only, is
unproﬁtable. To take an interest in
our friends’ welfare, to sympathize with
them in misfortune or prosperity, is only
afriend’s part, but we need to beware
that the friendly interest does not de-

 

generate intoimpertincnt curiosity, and
our conversation become merely gossip.

It is a great gift to be able to strike a
topic of interest to one’s listeners, to en
ter into conversation readily and easily
with strangers, and bridge those “awful
pauses” which frequently occur in social
assemblages. It is natural to some, ac
quired by others. There is-less of con-
versational ability required than tact,
and a quick wit and a ready command of
language. I would by no means belittle
the small-talk of society, the conversa-
t'mal small change which pisses among
chance acquaintances on the street and in
the parlor. Like the dimes and nickels
of our currency it does service where
more valuable coin is unnecessary. Any
one of us is better for a pleasant greeting,
a ﬁve minutes’ chat with a friend, even if
there is nothing said that we remembtr
at the eni of another ﬁve minutes.
Among all the people of diverse opinions,
each more or less opinionated and pre-
judiced, we must have some neutral
ground on which we can safely meet. and
this we ﬁnd in the common topics of the
day, requiring neither brilliancy nor pro-
fundity. Only the man with a hobby, the
one-idead individual Whom we call a
“crank,” insists on choosing his subject
and airing his views upon it on all oc-
casions.

It is not to every one we can open our
hearts and 'disclose our secret thoughts,
our dearest desires, our noblest aims and
ambitions. Nor is it desirable that we
should do so. Many would fail to un-
derstand us. It is only to those between
whose hearts and ours exists that mya te-
rious bond which “makes two souls
akin,” we can lay bare the “holy of holies,”
our deepest, tenderest feelings. To open
our hearts to every chance comer or
casual acquaintance is to invite ridicule
and contempt. The depths are not to be
stirred by every idle hand. An:l there
are many who ﬁnd it hard to speak of
matters which lie nearest the heart. those
things that move us most deeply, to even
the closest and most intimate friends.
There may be understanding and sym-
pathy without speech. Often it is to our
best friend we say the least; with that one
we may dare silence, and ﬁnd perfect
companionship without words. There
is something inexpressibly sacred and
holy in the opening of one human heart
to another; only the tried and true may
enter there. To those among whom we
dwell, living our own inner life as if they
were not, we give our talk of unimpor-

 


  

  

1

THE HOUSEHOLD.

 

 

taut matters, our social small-change,
which serves its purpose, since it bridges
the Valley of Silence and brings us near.
but not together; to our tested friends We
open our heart-doors and entertain them
royally. BEATRIX.
——‘o¢-———

SEPI‘EMBER DAYS.

 

These delicious, dreamy days when
there is such a drowsy hum in the air’,
it seems as if Nature were wooing us to
repose. It is positively 'wicked to work;
these are just the days to be at the sea-
shore, or among the mountains. “But
then we women cannot choose our lot;
much must be borne which it is hard to
hear; much given away which it were
sweet to keep." So I expect we shall
occupy our time manipulating dough and
making catsups, ﬁlling in the intervals
mending overalls and tending baby; but
in the afternoons, when all these thous'
and things are ﬁnished, and we sit down
in a cool and pleasant sitting room, and
read Owen Meredith or Jean Ingelow and
the Chautauquan, we can dream and
weave beautiful fancies that will keep
the heart young, and we need not grow
cross and fretful. A great many times
when I am alone I let my thoughts wan
der back to my childhood home; I seem
to see the old familiar places and favor-
ite nooks where we children played. There
was a creek that ran zigzag through our
farm; in some places the banks were
three or four feet high, then again it ran
nearly level with the ground; on either
bank there grew quantities of spotted
lilies and swamp pinks. About aquar-
. ter of a mile back was a place we called

“the Tamaracks," and here the happiest

hours of my life were passed. There
;were four of us: Emilie, George, Ettie

and I, and if there was any fun, or real,
solid comfort to be had we found it. We
would wade out among the sweet ﬂags
after birds’ eggs, perfectly happy at the
distress of the blackbirds who came
cawing around our heads. ~It was there
. ,that we carried the large, ripe watermel-
ons and red checked peaches, and as we
I lay on the grass under the shade, we
wove fanciful futures. George was going
to be a military man; he should be a cadet
at West Point, and in time be a general.

Emilie was going to be an authoress.

Ettie was not just certain, but rather
. thought she would marry a widower with

ten children, and I wanted plenty of
Imoney, ﬂowers and books, and some one

to take care of me, that was all. Adjoin
ing the grove was a meadow skirted on
three sides with woods, and here in early
summer time we loved to wander. Was
, ever sky so blue, or buttercups so golden,
“ a million, million drops of gold among
the green.” I must not forget the orchard,
where the trees stood so thick the branches
nearly touched, covered in the spring-
time with blossoms, in the fall bending to
the ground laden with fruit; the well in
, the corner of the yard, where the water
seemed the coldest we ever drank; the
ﬂower garden, the pride of our heart, and
the row of big locusts in front. The
dear kind parents who made our home so

 

pleasant, and “life one long, bright sum-

mer day” for many years have slept that

long unbroken sleep, on the sunny slope

in the graveyard a little way from the old
home, which has passed into the hands of
strangers; and the members of the happy
band who hung up stockings in the ﬁre-
place Christmas Eve, and found them
ﬁlled to overﬂowing in the morning, have
gone different ways in life, and never
meet. Oh, these pictures from memory
come to me sometimes, as the young moon
will press through a rift in the clouds, for
life to me has not been all sunshine, “ in-
to each life some rain must fall.” “They
are poor who have lost nothing; they are
poorer far who losing, have forgotten;
they most poor of all, who lose or wish
they might forget. For life is one, or in
its warp or woof there runs a thread of
gold that glitters fair, and sometimes in
the pattern shows most sweet. Where
there are sombre colors, it is true that
we have wept; but oh, this thread of gold,
we would not have it tarnished. Let us
turn oft and look back upon the wondrous
web, and when it shineth} sometimes, we

shall know that memory is possession.”

EVANG ALIEN E.
BATTLE CREEK.

—_—QO.—-——

AROUND THE GARDEN.

 

It is not yet too late to sow pansies, and
the bed may be covered with leaves when
the ground begins to freeze; then as the
weather becomes more severe put on a
covering of brush or a cold frame, until
mild weather in the spring. Such plants,
reset in the spring after the cold storms
are over, will make good early blossoms,
and the ﬂowers will be larger than from
those exhausted by fall blooming. If
seed is sown in spring it should be done.
early, a rich, deep, mellow soil, with

the pansy delights in. It is a good plan,
and one recommended by all ﬂorists, to
sow seed of perennials and hardy an-
nuals in autumn, even as late as the last
of October; a litter of leaves over the bed
when winter sets in, is all the protection
that is necessary, and after they are well
up and the gardening well begun, trans-
plant them. Do not sow seed too thickly.
As some of our FARMER friends seem to
be very fond of greens, I would recom-
mend them to sow a generous bed of
spinach, which if not quite like mother’s
or eaten with the voracious appetite of
boyhood, and which in fact makes the
difference in the relish of edibles then
and now, will be found excellent, and
will save the wife the trial of hunting
greens in ﬁeld and garden.

After I endorse all that has been said
in favor of washing butter, I will tell my
Holly neighbor that I covered my butter
crocks with a plate formerly, but lately
with a smooth ﬂat stone, of which we
ﬁnd an abundance on our farm. Ihave
pieces very little heavier than stoneware
plates, and if not beautiful are still ex—
cellent covers for large crocks.

A few words of explanation about of-
fering unnamed plants. If you examine
a catalogue you will see every variation

 

of shade or form of the same plant has

plenty of water and partial shade, is what '

a different name given it, especially colcus,
geraniums and fuchsias, and those are
the names I proposed not to follow out,
as we were handling so great a variety,
every one of which had been selected for
its own peculiar beauty. Scented or
fancy leaved, dark or light geraniums are
easily distinguished if not in bloom, but
most of the ﬂowering ones are now, and
you may choose any color or marking
in colors. and get just what you choose.
I have nice plants of lantana. ruellia,
lopesia, browallia, abutilon, ivy, rose and
balm geranium, and almost everything
for baskets, six plants for 50 cents, or
13 for $1; larger plants and two extra
by express, at purchaser’s expense; seeds
of perennials, choice varieties, including
pansy, 16 packages, $1.

MRS. M. A. FULLER.

_—*..__.__
CANDY RECIPES WANTED.

We have had very much useful inform-
ation on the bread and butter question,
and now may we have some recipes for
making candy? It might be suggestive
to some mothers in regard to their gov-
ernment, as amore pleasing way of get-
ting the right management of a noisy lot
of chiidren, if the latter knew that candy
day was not far off, providing their cor-
rect deportment warranted it; besides
doing away with that which is in many
cases injurious to the little ones.

In cooking tomatoes and other fruit in
the cans, how much time should be allc w-
ed to each kind? Should the water boil
rapidly or not around the cans? I would
so much like to be able to get them just

right. MARY A. WILLIAMS.
PONTIAC.
-——¢oo—-

WASHING MACHINE.

FENTON.

 

A lady wished to know what washer I
used. It is the Burtch washing machine,
and can be bought for six dollars. I have
used the oneI have ﬁve years this fall,
and can recommend it to all as a good
machine. I take good care of it, always
keep it under shelter, and near my cis-
tern pump. When I get ready to wash I
pull it around, put two pails of water in
it, and it is ready for business.

If Ihave a large, dirty wash I some-
times rub the clothes in he tub so as to
get the dirty suds out before boiling; or
rub them through two waters in the
machine. As I said before, I always use
soft soap with borax and sal-soda in it. I
allow one pound of borax and two pounds
of sal-soda to a pound of soap. It is a
great help in removing the dirt and in
bleaching. If the men knew how hard it
was to rub their dirty clothes on the board
they would surely get a washer. I have
had two, and when this one is gone I
shall get another. I would rather do
with fewer clothes than things necessary
for making my work easy.

I will tell young housekeepers how I
manage my work on Monday. I never
go to washing until I get my dishes
washed and house in order; then if com-
pany comes Iam not confused, but can
sit down and have a little rest as well as

 

 

a pleasant chat, and then proceed with

 

we

     
     

 
 

 


 

 

?

THE HOUSEHOLD. 3

 

my washing, feeling happy that after my
clothes are out I can sit down in peace,
and read the papers an hour or so before
dinner time. I ﬁnd there is nothing
gained in leavmg one’s dishes to dry.
taking much longer to wash than when
done as they should be. I always sweep
before washing my stove, then I can dust
and wash my stove and all is clean. If I
feel tired I let my mopping go until
Tuesday. I sprinkle my clothes Tuesday
night, and iron Wednesday. This is the
way I manage to get along without a girl.
MRS EDWARDS.
H..—
PRESERVING FRUITS.

HORTON.

I

 

Miss Jane Ferguson contributes to the
Farmer’s Advocate some tested recipes
for putting up fruit, which we copy:
White sugar is always used, no water
only when absolutely necessary, as given
in recipes. The utmost attention is
given the fruit when in process of pre-
paration, and it is kept in adark cup-
board in the cellar.

BLUE 'PLUMs CANNED.

To every pound of fruit allow one‘half
pound of sugar, stir until the sugar is dis-
solved, then allow it to boil for half an

' hour, or until the fruit looks well scalded.

Have your self~sealing cans ready, ﬁll up
at once and secure.

YEARS CANNED.

Take large ripe pears, peel and quarter,
boil till tender in just enough water to
cover them, then to every pound of fruit
allow one quarter pound of white sugar;
boil the syrup until rather thick, place
the quarters back into the syrup, boil for
a minute, and place at once in self-seal-
ing jars.

QUINCE PRESERVES.

Pare and quarter ﬁne ripe quinces, put
the cores and parings into enough water
to cover them, boiluntil quite soft, strain,
then put in the quarters of quince and
boil till tender, take them out, weigh,
and for every pound of quincras add one
pound of sugar, put the sugar and water
together and boil until it begins to thicken,
then add the quarters of quince and boil
until it looks clear but does not break;
take them out with a skimmer and place
in pots, pour the syrup over, which should
be a pink color and should form quite a
ﬁrm jelly around them.

EGG PLUMS PRESERVED.

Pour boiling water over large yellow
plums to remove the skins, placing them
on a large dish; to every pound of fruit
add one pound of sugar, make a syrup
with just enough water to dissolve the
sugar, and boil until it begins to thicken,
put in the plums, boil until they are
tender, but do not break them, remove
them carefully with a skimmer back to
the dish to drain, boil the syrup still
longer until it gets thick again, put the
plums in again, and then pour into your
jelly pots- The syrup should be a thick
color and form a jelly.

PEACHES CANNED.

Pour boiling water over large free~stone
peaches, remove the skins and divide in

 

half, remove the stone. To every pound
of fruit add one-quarter pound of white
sugar, place in a preserving kettle and
allow them to boil just twenty minutes,
Have your self sealing jars ready in hot
water, ﬁll up, wipe the tops dry and fasten
down at once. Done in this way peaches
are delicious, and retain all their fresh
ﬂavor, and can be eaten with cream like

fresh fruit.
-——§OO—-——

WORDS FROM A NEW COMER.

 

In looking over the Household, (which
I often do) I can’t help thinking there is
a great deal more truth than poetry in
what Maybelle has written under “ Give
the Kind Words Now.” It is too often
the case, but I hope she may never realize
the truthfulness of what she has written.

I think our homes are what we make
them, and that being the case, how very
necessary it is that both husband and
wife should work together with that aim
in view. one alone can make ahome very
miserable, but it takes the two to make
it a happy one. I dare not stay too long,
as this is my ﬁrst visit, but perhaps I’ll
come again with some more recipes if
these prove satisfactory.

w
SCRAPS.

HALLIE.

 

DOES everybody know that the leaves
of the sumac, when colored either by
frost, or the gradual decay that often
comes before, are more beautifully and
brilliantly tinted than even those of the
much sought maple? My most beautiful
autumnal bouquet was composed princi-
pally of these leaves, which adhere
tolerably well to their stems while drying
if carefully handled, a few maple and
sassafras leaves, and grasses very slightly
crystallized with alum. The leaves were
painted over with thick carriage varnish,
so thick that it took aday or more to dry,
but they kept their shape and color
remarkably well. A correspondent once
asked how to arrange dried and crystalliz-
ed grasses prettily. To ﬁll the vase with
sand, and into this insert the stems of the
grasses, gives a lighter and more graceful
effect than to crowd them in in a bunch.
The prettiest sprays can be placed
“where they will do the most good."
Crystallized grasses are, to my notion,
handsomest when a few pretty sprays are
arranged on a panel covered with black,
blue or- cardinal velvet. A piece of
pasteboard, doubled, covered with the
velvet, which may be velveteen—the
back faced with cambrie, and with a
cambric covered piece sewed at top of the
back as a support, is a very good back-
ground for the delicate crystals. Secure
the stems under a bow of ribbon.

 

THOSE who read the story in last week’s
FARMER, of the ambitious woman who to
“save” worked herself nearly into the
grave during the building of the new
house, will not fail to note that the im~
mediate cause of the ﬁnal and nearly
fatal illness was the sleeping in the damp
and unaired sheets of the sacred best
bedroom at her friend’s house. I have

 

known several instances in real life where
serious attacks of sickness have followed
those unfortunates who were assigned to
a room where the bed hat‘. been made up
several weeks and left unaired. It seems
the plain duty of every hostess either to
make up her spare bed as it is needed, or
rob it of its sheets and blankets long
enough to air and dry them thoroughly
before a ﬁre, before pu ting a guest in the
room. Some good housekeepers never
make up a seldom used bed except as it
is to be used, but tuck the counterpane
over the mattress, and put on the sheet
and pillow shams, that the room may
not look en dealeabille. and bring bedding
from the closet to make it up. This is
a good plan. Even if a ﬁre can be made
in a guest—room, the bed-clothing should
be spread out before it and the bed re-
made after airing and before occupancy.
This may be extra work, but a woman
with a conscience worth mentioning will
not weigh her trouble by the side of her
guest’s comfort, let alone the risk of
having a serious or perhaps fatal illness
traced to sleeping in damp sheets at her
house.

E. L. Nye’s “Tale of a Carpet” pro-
vokedasmile and memories of similar
tribulations some years ago. Whatever
may be said against rag carpets, and the
economy of making them, the fact re-
mains that a neat, whole rag carpet is
about as suitable and substantial a cover-
ing for a country din'ing-room ﬂoor as
we can ﬁnd, especially if it is to be used
by many persons, and those who are
careless about tracking in dirt. If it is
desired that carpet shall be a certain
width after it comes from the loom, it is
necessary to instruct the weaver to “lay"
it an inch, possibly two inches, wider in
the loom than it is to be when woven. A
carpet “laid” thirty-six inches in the loom
will measure but thirty-four and ahalf
or thirty-ﬁve inches when ready for the
ﬂoor, owing to shrinkage. Much vexa-
tion of spirit is saved by remembering
this. Also in having a carpet woven in
widths, with a strip of warp woven in for
a hem when out, it is necessary to allow
considerable for shrinkage. These two
facts Ilearncd to my sorrow by exper-
ience somewhat akin to E. L.’s. B.

——‘0.———
HOUSEHOLD HINTS.

 

MRS. EDWARDS, of Horton, contributes
the following hints:

If you want to seal up imperfect cans,
stir a little ﬂour with cold water. spread on
paper, and cover your can and it will
cook and make it air-tight. I have sealed
oyster cans or any thing I wanted to, and
they keep nicely. Set them where the
mice cannot eat the paste.

 

To the lady who inquired about rugs, I
would say I have made several kinds, and
like my braided ones the best. I made
four last winter. You can use rags that
are not suitable for carpet rags. Grey
mixed with black is pretty, or red and
white with black is pretty. I begin the
center with a piece half a yard long; hold

 


4:

THE HOUSEHOLD.

 

the corners a little full; this makes a
nice shape.

 

ALL pickles should be made in a parce-
lain-lined kettle, or (better still), one of
the light, durable granite or agate ware
which are superseding the old-fashioned
ones. A silver or wooden fork or spoon
is necessary. Be sure that the vinegar is
genuine, as upon that one point the suc-
cess of the work depends more than any
other. Mixed spices may be obtained
now at the places where such things are
sold, and are very convenient. Be care
ful not to use too much salt, as that kills
the vinegar.

A PRETTY stand for umbrellas and canes
may be made out of the frame of an old
umbrella. Remove the cover and partly
open the umbrella, securing it in the de-
sired position by a few tacks. Cover
with thick Silver paper, pasting it to fit in
a sort of cornucopia. Then make a lining
of oilcloth, white or light brown. Bind
the edges with braid. A bordering of
fancy paper may be used, entirely cover-
ing the braid ifpreferred. Ornament the
stick with a bow of ribbon. This is pretty,
convenient and useful in the hall.

TC free eanaries and other cage birds
from the insects which infest them, the
following method is recommended by one
who has successfully practised it for
years: Every night just at dusk the cage
or aviary is covered over with a white
cloth. During the night the parasites
will crawl from oﬁ the birds on to the
cloth where they may be seen running

about when the cloth is removed at day-
break. The insects may be killed by put-
ting the cloth into boiling water. A re-
petion of the process will soon clear away
the pests without injuring the birds. In-

her rainwater barrel clean:

“Take a
piece of coarse thin cotton considerably
larger than the top of the barrel, make a
wide shirr all around it, and ﬁll with
lead, pebbles, or something heavy. Now
spread it over the top of the barrel and
fasten so it will be very slack on top and
not prevent the rain from running in; it
will make avery useful protection and
keep the water very clean and pure.”
__._.....____

HEREAFTER those of our correspon-
dents who offer exchanges of fancy work
patterns, must give their names and ad-
dress, that those who desire to avail
themselves of the offer may communicate
directly with the parties who have the
patterns. Ladies who thus desire to ex-
change patterns or directions for fancy
work may make their desire known, but
the Household Editor will not assume the
responsibility of conducting an “exchange

business.”
———-QO§——_

Contributed Recipes.

 

PRESERVED WATERMELONs.—-Remove the
seeds and the tenderest part of the core: pare
and cut in pieces; pile on a plate and steam
briskly until tender.‘ Prepare a syrup, using a
third less sugar than you have melon after
steaming, drain the melon before putting into
the syrup, and to every ﬁve pounds add a
sliced lemon, or add extract of lemon when
dipping into jars or cans. Boil about ﬁfteen
minute 5, after putting the melon into the
syrup, and skim well. )1. A. F.
FENTON.

PreKLED CABBAGE—Chop your cabbage
ﬁne before putting it in your stone jar; sprinkle
salt enough to make it right to cook; then
pack in your jar, pressing it down ﬁrmly with
your hand. Let it stand two or three days in
your pantry; then prepare your vinegar as

cabbage, sweeten with one pound of sugar to

 

sect powders will no doubt kill parasites
but the birds as well.

 

THE secret of cooking meat so as to re-
tain the juice, is to turn it frequently
Meat can be cooked in a hot griddle or
frying pan to be almost as excellent as
if broiled, by heating the pan, putting in
a bit of butter to prevent the meat from
sticking, and turn it almost as soon as
you have laid it in the pan. To sear the
the surface quickly is to imprison the
juices. Never salt meat till almost or
quite done; salt extracts the juices. The
nicest thing to use in broiling meat is the
common wire bread-toaster. The meat is
ﬁrmly held in the wires, and the long
handle enables it to be turned without
trouble.

 

IN one’s rides around the country it is
by no means unusual to see the “rain-
water barrel" at the corner of the house,
indicating by its presence the absence of
acistern. It is a shame to any man, when

a cistern costs so little and is so great a

convenience, not to provide one for his

wife’s use. But in spite of this there are
many women Who are obliged to “do
the best they can,” under an unfulﬁlled
promise of better days and acistern to
come. These will be glad to know how

one pint of vinegar, spice to suit the taste,
only be sure to put in a good lot of peppers;
boil ﬁfteen minutes, then pour on the cabbage
while hot; turn oil and boil three mornings;
then put down cellar, and cover tight. It will
keep until April. MRS. EDWARDS.
HORTON.

THE lady who asked for a recipe for frosting
which should be soft inside and hard on the
outside, probably desired to know how to make
boiled frosting, which is made as follows:

FROSTING FOR Carin—To one pound of
granulated sugar put two wineglasses of wa—
ter, let it stand until well saturated, put in a
kettle over a slow ﬁre and let it simmer until
a thick syrup, stirring it all the while. Have
ready the whites of two eggs well beaten.
Pour out the syrup and let it cool enough not
to cook the eggs, then beat in the eggs and
beat until cool. Be particular not to let the
sugar get too cool. Season to taste with
lemon. This will ice a large cake, and thin as

it is put on.

 

CRAB APPLE Pansnnvns AND PlCKLES.—The
red Siberian crab is the best for this purpose.
Pick out those that are nearly perfect, leaving
the stems on, and put them into a preserve-
kettle with enough warm water to cover them.
Heat this to boiling, slowly, and simmer until
the skins break. Drain and skim them; then,
with a penknife, extract the cores through the
blossom ends; or leave them with the cores in,

follows: Take vinegar enough to cover the.

only they will not keep as long. Weigh them;

teacupful of water to every pound of fruit.
Boil the water and sugar together until the
scum ceases to rise; put in the fruit, cover the
kettle, and simmer until the apples are clear
red and tender. Take out with a skimmer:
spread upon dishes to cool and harden; add to
the syrup the juice of one lemon to three lbs.
of fruit,and boil until clear andthick. Fill your
jars three-quarters full of the apples, pour the
syrup in; when cool, tie up. Then they can be
pickled whole by steaming until tender, but
not too soft; then pour over them spiced vine-
gar sweetened to taste.

SEA FOAM PiE.—Line a pie plate with a
rich paste and bake. Put two cups of sweet
milk to heat, when near boiling, thicken with
the yolks of two eggs, one—half cup sugar, two
even tablespoonfuls corn starch and a little
milk thoroughly beaten together; flavor with
lemon and put it in the crust, and bake. Beat
the whites of the eggs with two tablespoonfuls
of sugar 1 or frosting; spread over the pie;
sprinkle over the top granulated sugar and
nutmeg; put back in the oven to brown slight~
ly.
FRENCH Preludes—One peck green toma-
toes, six large onions, both chopped ﬁne; add
one cup of salt and let stand over night; then
drain; then let boil ﬁfteen minutes in one
quart of vinegar and two quarts of water;
drain again. Add two quarts vinegar, two
pounds brown sugar, two tablespoonfuls mus-
tard seed, one tablespoonful each of cinnamon,
cloves, allspice, ground mustard and ginger;
one teaspoonful cayenne pepper. Stir all to-
gather thoroughly, and boil one-half hour. Put
up in cans.

LEMON Exrnscr.—One pint of alcohol, two
lemons, sliced, one ounce of lemon oil. Let
stand tightly covered two days: then strain and
it is ready for use. HALLiE.

IF YOU WANT
Profitable Employment

SEND AT ONCE TO

THE NEW lAMB KNITTEH 00.,

For Full Information.

An ordinary operator can earn from one to three
dollars per day in any community in the Northern
States on our New Lamb Knitter.
100 Varieties of Fabric on Same Machine.
You can wholly ﬁnish twelve pairs ladies’ full-
shaped stockings or twenty pairs socks or mittens
in a day! Skilled operators can double this pro?
duction. Capacity and range of work double that
of the old Lamb knitting machine. Address
The New Lamb Knitter 00.,
117 and 119 Main St., west, JACKSON, Mien,

JAMES YLE‘S

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HAYES LABOR, Time'- and SOAP tel-7.4;}-
lNGLY, and gives universal satxsiactxcn. .l:
tamil; , rich or poor, should be Without it.
old by all Grocers. BEWARE of imitation!
ell designed to mislead, PEARLINE 13 the
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a Western Rural correspondent keeps

allow apound and a quarter of sugar and a

\veaalbears the above symbol, and name of
JAMES PYLE. NEW YQRK.

 
    

 

 

 

 

 
   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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