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DETROIT, DEC.

22, 1888.

 

THE HOUSEHOLD-"Supplement.

 

 

—.A.—-

It intelltdn,

o
- ‘ ﬁlo
I, l" ‘
limit {i ii)

(IIIRISTJHS r’is'LLS'.

'7) hells! sweet bells! across f‘nc years
Half gay, hair“ will. your (lusting;
and joys ye t‘li: chi so: rows swr-ll

Thruuglrtmt your tender rlzyni :10

h"
:33 merry bells! tr. 9 Christmas day
How loud and Vii->3 r your ri :giigl
Such love and mirth o‘er all tiac earth
Your lusty voices flinging!

0 happy be'ls'. through com'ng years,
We hear in your 3.:l ml Selltllllg

The message still of peace, gooi will,—
All jarring discuds blending.

0 bells of G (l, r’ng on our souls
To grander ai‘tion nerving,
”till all our days are Christmas days
Of loving and of servingi
--—-——~—»4”—-

FOR CHRIS Z'JIAS.

 

 

“ Thy own wish wish I theein every place,“
The Christmas joy, the song. the feast, the
cheer,
Thine be the light of love in every face
That looks on thee, to bless thy coming year.

Thine own wish wish I thee. What dost thou
crave?
1' All thy dear hopes be thine, what‘eer they be;
A wish fulﬂl‘erl may make thee king or slave.
I wish thee Wisdom‘s eyes wherewi-h to see.

Behold she stands and waits, the youthful Year.
A b ecze of morning breathes about her
brows.
She holds thy storm and sunshine, bliss and
fear,
Biosszm and fruit upon the bending boughs.

‘She brings thee gifts. What blessing wilt thou
choose?
Life’s crown of good in earth, or heaven
above.
The immortal joy thou canst not lose
Is Love. Leave all the rest and choose thou
Love.
—-0elia lexter.
-—--—.-O.——-—-—
The village church on Christmas Day
Holds kindly hearts and pleasant faces
And some are seen to sing and pray
Who St ldom go to such like places.
But if for only once a year
Their hearts are touched, it makes them bet~
tor;
And he who feels his conscience clear
Must own himself the season’s debtor.
Enter here both rich and poor,
Come in simple hope and faith ;‘
’Leave l ehind you at the d JOI‘
Love of life and dread of death.

Come on this the day of t’ays,
Humbly pray on bended knee;

:Sing the fervid song of praise,
Ail the seats in heav‘n are free.

 

CHRISTM 1S.

 

“The day we celebrate” dates back to
the fourth century of the Christian era,
when Pope Julius l appointed the twenty-
fifth of D cember as Christmas Day. mak-
in: it coincident in date with the Fmst of
Saturn, kept with great p'nni by pagan
l-t ‘lile. Tris concurrence has given rise to
the erroneous assertion that it is after all a
pagan festival, and aim that our cvrrgreen
decorations, our hright—‘rwrried holly and
mystic mistletoe, enrol in N‘irse mytholo-
gy, :ire borrowed from the adoruments of
those who worshipped Jupiter and Bnder
and Freya. Tue day soon came into
prominence as a Christian lnliday, and has
always been held in soul, or greater, honor
with Easter as a church festival. It has
been, from the earliest times, aseason of
domestic happiness, of kindness and good
will. of charity to the poor, who on that
day at least partook of the good cheer of
thei: richer neighbors. There have been
many changes since Cnristmss was ap-
pointed. Nations have [“8566] into history,
and new dynasties arisen in their places.
The Latin tongue, then the language of art
and belles-lather, and the medium of com-
munication among the then civilized
nations, is now a. dead language: a new
world has been discovered and peopled
with a. new race, yet among all these
changes the day has preserved its distinc-
tive character; it is still the most joyous.
the brightest and best holiday of. the year,
its spirit still the same.

The early literature of England contains
abundant reference to the ceremonies
observed on this day. The student who
loves to study the practices of “ old times ”
can tell you all about the Abbot of Unrea-
son, the Lord of Misrnle, with the maskers
who constituted his court, the bringingin
of the Yale-log, and of the hoar’s head, a
ceremony still observed at Q.ieen’s College
at Oxford; the "waits” singing Christ-
mas carols under the windows before the
stars were done shining, and many old and
pleasant customs of those early days. The
common people loved the day; the distinc
tions between the rich and poor were for-
gotten for a time, and all joined in the
wassail and feasting. Hence, when the
famous “Lung Ptrliament” in 1644 at-
tempted to prevent its observance by de-
creeing it should be observed as a fast, and
for the ﬁrst and last time in English his-
tory Parliament convened on Christmas,
it is not to be wondered at that the people
were irritated and broke into open rebel-
lion. There is little doubt however that

 

the loyal Cavaliers secretly observed the
day, and drunk, in great tankards of spiced
ale, to the return of the king. And when
the Rumdhends hid had their dot: and
King Charles II ascended the English
throne, Christmas was Observed tight with
added 3' 1y and enthusiasm.

The Puritan settlers in 3va Erigzsud
trougiit n) Caristuras wizli them ta“ the
bleak wills of their new m no. For a.
couple of hundred years. al'nmt, ,g... day
was not tolerated except in :t for imifti‘rl
portions. Oitside of New E : :isnrl, hwv-
ever, the colonistt ln‘a;:~:r=;‘i' ml we": ‘ -::,.—:-
toms and engrtited them as, par" 051* Eliza
of the new. Tnere have been so?) so .2 1‘. - ,--.i
tides in the keeping of the day: lrvim:
an i Dickens brought about a Ctn‘i~..‘..ni-t
renaissance in later times, though inafmd
of the old ceremonies we seem to have. an!)-
stituted the family dinner and the giving of
gifts. and even the children are grown
skeptical in regard to the existence of a
Smta Claus who can discriminate betsten
the stockings of good and naugny children.

Charles Dudley Warner says the Ameri—
can people have developed the art ot‘ mate
ing so much of a thing as to. kill it. 'l’tzny
have even, he says, invented a phrase for it
~runninga thing into the ground. And
he rather conveys the idea that in the unit-
ter of the observance .of Christmas. we are
“running it into the ground.” iii Sftjv":
“ Faking into account the present prepari-
tions for Christmas and the time it takes to
recover from it, we are beginning. are we
not? to consider it one of the most serious
events of modern life.” '

That in no little measure. Mr. Warner is
correct in his views. few who know how
the day is observed in cities when- stcial
circles widen and one’s friends and rein~
tives are many. will doub‘. We are
running Christin r3 “ into the ground,” in
a certain way. It is a time of making
pres-ants, and in a good many instances, not
much else. Gifts are given not for love's
sake. not because affection prompts, not
because we would mskethe recipient happy,
but merely because custom sometime and
expects it of us. “ I‘m not ready for Chris;—
mas.” said alsdy the other dry. “i wish
we had 110nejhisyesr?“ In respanse to a.
mute interrogation she added, "1 cm
make very few presents, Rnf’s business
has [been so bad." “01:, hung Christmarl
My wife’s commenced dunnio: ms for
money already.” says “Btnedict the mar.-
ried man,” with a very unbecoming frown
But that is not the feeling we should bring
to our holiday-mrking; it seems as if the
Christmas spirit is lost in a fog of mer—

  

    
   
  
   
   
    
  
    
   
 
    
 
  
   
 
 
  
   
  
   
  
    
   
    
   
    
  
  
  
  
    
   
   
   
  
   
   
   
   
  
  
   
     
    
   
   
    
  
    
 

waanc. -v... ‘..u:‘w-.-' $1.‘(( ' Asa

 

 

 

 

 

 

 

 

 

 

 

 
 
  


     
   
  
  
  
   
  
 
 
  
  
  
  
  
  
  
   
   
  
  
  
   
   
  
  
   
   
   
   
  
  
    
  
 
 
  
   
 
 
  
   
   
   
   
  
  
   
   
  
  
   
  
  
   
   
  
  
  
   
  
 
  
   
   
  
 
  
   
 
 
  
  
 
 
 
 

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THE HOUSEHOLD.

 

 

ohandise—the reallty obscured in the mag-
nifying of the symbol.

And yet, it is such a beautiful holiday,
when we live up to its true signiﬁcance.
To have a heart full of good will and af-
fection for not only our own immediate
friends and relatives, but also for the poor.
those to whom Christmas brings little
cheer, and to have our hands full for their
relief and comfort; to forget wrongs and
forgive injuries, this it is to “keep Christ-
mas," with the true Christmas spirit.

How Strange would seem a Christmas
without frost and snow, with soft airs
and the perfume of roses! Yet half the
world knows it as a summer holiday. One
can hardly smile at the loyalty of the
“English colony.” who from a city under
the tropics ordered from England the
evergreens, the holly and the mistletoe to
decorate the great hall, and banqueted on
roast beef and ale, mince pie and plum-
pudding in the midst of rose gardens and
orange trees, with strawberries in the mar-
kets. Without the surroundings that had

been familiar tor a lifetime, Christmas Was
not yet quite Christmas to them.

As we grow older, our j by in holidays de-
creases in a measure; we are soberiy glad,
not riotously happy. While we are young,
our thoughts are allof the gifts and the good
times, as our years increase we think-more
of the past; its memories haunt us like the
ghosts of dead hopes. Our happiness is an

‘ inward quiet not unmixed with pain, for
recollections of other anniversaries will
obtrude upon us. We must ﬁnd our bap-
piness in making others happy, in ﬁlling
other hearts and lives with Christmas joy.

To do this, whatever of painful regret op-

presses us, we must banish; there should be

only sunshine on Christmas Day.

Are there any hearts, I wonder, so crusted
by selﬁshness that they are not stirred by
the generous impulse of the holiday? Are
there any so desolate, so alone, so unloved
and unloving, that the glow of the Christ-
mas spirit cannot warm them, ever so little?
If so, how much of the pleasure of living is
lost to them! Are there homes where
Christmas is not kept, where the children
arenot made glad by gifts, where nobody
says “Wish you a Merry Christmas?” If
so, how many of the simple pleasures of
domestic life, the sweetness of self denial
for another’s sake, the plotting and plan-
ning, the little surprises, innocent decep-
tlons, the glow of kindly affection, is

missed in these homes unblessed by the
Christmas spirit! It is not what we are to
receive, but the joy of giving that is to
bring delight, not our own wishes that are
to be gratiﬁed, but what we can give up
that others will prize, that brings into our
hearts the true Christm-s joy.
BEATRlX.
____*.,__.__

E. S. W., of Shepherdsviile, compliments
the HOUSEHOLD very kindly, and says:
“I want to tell the one who asked how to
mend a kettle with a sand hole in it, that
ﬁfteen years ago I had such a kettle and to
mend it sharpened a piece of lead to a point
and welded it into the. opening, and it is
all right yet, and'has never leaked. I have
since mended a stone churn in the same
manner with as good results. I presume it

VIEWS ON BUTTER—M AKING.

 

I wonder how many of the HOUSEHOLD
readers are interested in butter-making.
As this is a farm paper, probably most
of its readers are farmers’ wives, cen-
scqnently butter making must be a part of
their work. N ow butter making, my friends
may, is a hobby of mine, and any of them
will tell you that it was not at all likely I
would contribute many articles to our
HOUSEHOLD before giving my views on the
sunject. Yes, Ihave “views” on quitea
number of subjects, and Itry to have ad-
vinced ones, too.

A few days before I left home to attend
the Women’s Congress, the male head of
this ﬁrm asked, "What is this thing you
are going to, any way?” I blandly replied,
“It is an association for the advancement
of women.” " Well, you had better go by
all means,” was the quick rejiimler. And
though I wish he had not so readily seen the
necessity, I did go, and a grand good
time I had too, but whether or not I have
“ aivanced ” the oracle has not declared.
Bit to return to the butter- making. In
the ﬁrst place, if you have not one already,
get a cabinet creamery. Any of them are
good. I use 3. Wilson and like it very
much. If you have but one cow get a
creamery and you will never regret it. If
you think you cannot afford it get a second
hand one and try it, and take my word
for it you never do without it. If you
keep ten cows, it is no more work to take
care of the milk, aside from the churning,
than with two. Simply draw off the milk,
then the cream, then with hot water the
cans are washed and rinsed with no more
trouble than an equal number of pans, and
each can holds thirty quarts.

But let me give a word of warning as to
the ice. Make an addition to your ice-house
right away, for it take an immense amount
to supply a creamery through the season.
We have used one three years, and until
this year have not had ice to last till
winter. For our four-can creamery we put
up iast.winter twenty tons or more of ice,
and we have now used the last of it.

After drawing off the cream comes its
ripening. Do not attempt to churn sweet
cream. The butter lacks that peculiar rich,
nutty ﬂavor which the sour cream butter
has. But do not let the cream become too
sour, or you will have curd specks in the
butter.

keep the cream in, and when cream is
added give it a thorough stirring. Do not
add cream for twenty-four hours before
churning, as only a small per cent of it will
make butter at the same time the older
cream does, and most of it will go out in
the buttermilk.

summer.
thermometer.

vexation of spirit. When the glass in the

Have a tin can, or if you do not
have very much cream a stone crock, to

Use abarrel churn, and if you want the
butter to come, quick, have the churn less‘
than half full, and at a temperature of
about 6% deg. in winter and 58 dog. in
Don’t guess at it, but have a
It will save you lots of

top of the churn begins to look clear, ex-
amine the contents, and if too warm put in
ice and turn slowly until the butter is in

the buttermilk and add cold water, turn the
churn once or twice, draw off the water
and repeat the process until the water runs
off clear. When ﬁnished, the butter grains
must not be larger than wheat kernals.

Now take out into your scalded and
rinsed butter bowl, a few pounds at a time
(i usually take about ﬁve pounds), sprinkle
on ﬁne salt at the rate of an ounce and a
half to the pound. By having a tin cup or-
something kept for the purpose, after once
weighing it ﬁlled with salt, it is very easy
to get just the right amount. Chop the
salt in well with the ladle, press ﬁrmly,
turn and press ng tin, continue this process
till the salt seems evenly distributed and
the brine nearly out. But do no. overwork
it. Have ready your tub or crock. which
of course is weighed and plainly mtrked
on the bottom; place the butter in and press
down ﬁrmly; then take up more from the
churn and proceed as before, until all has.
been packed.

“ Don’t you work it again I "' Not a bit of
it; this is one of the “advanced" ideas.
And if butter is just as good and keeps just
as well by one working, I don’t see any
sense in working it any more. And that it
is both has been proven to my entire saris»-
faction, as I have packed it in this way in-
J one and kept it until January perfectly
sweet and free from streaks, and l have no-
doubt it would have kept longer if we had
not eaten it up. It is so much less work in:
this than the old way, when we let it stand
over night before “working over.” In
winter, what a task it was to get the butter
warmed just enough to handle nicely, yet.
not too warm. And it had to be worked
altogether too much in order to get the
streaks out, formed by the butter standing
so long with the salt not properly dis—-
tributed.

Well, now we have the butter made and.
packed, the marketing comes next. Don’t
take it to the country store and trade it
out, where you will get no more for it than
you would if it was an inferior article, but
send it either to some friend or acquaint:
ance in some large city (not too far away
on account of express charges), with whom-
you can make arrangements to supply one)
or more families with your butter the year
around, at a satisfactory price. Or send it
to some reliable grocer or commission man
in Detroit or Chicago, who will be glad to
give you a good price for good butter.

Never send away a pound of butter
that is not strictly ﬁrst class. In this way
you will work up a market for your butter-
that will payagood proﬁt; and with us,
from supplying one family and keeping
three or four cows, we now supply eight
families besides our own, and keep a dozen
cows. Ofcourse when we kept four cows
the surplus butter went to the store, but
there is no surplus now, it finds ready sale,
at a good price.

I hope this may be the means of inducing
some overworked farmer’s wife, of whose
trials we hear so much, to lessen her labo‘
rious way of butter-making. Don’t keep in
the rut, get out of the track our foremothers
trod, with the tiresome and unnecessary
overworking, not only of yourselves. but
the butter.

 

 

could be melted and run in just as well.”

grains about the size of ﬁne shot; draw of!

I heard a lady say not long ago that she.-

  


  

THE HOUSEHOLD.

    

8

 

always worked her butter three times. She
always had done so and thought she must.
It seems to me like boiling coffee. It would
not be worth much when you got through
with it. '

One thing more. Use butter color during
the winter. It adds much to the attractive-
ness of the butter, and I think tastes better
than white butter. I hope I have not tired
you all with this lengthy article, but I only
wish to help some one to lessen the labori-
ous task of buttermaking; and while I do
not claim mine to be best way, as some one
may have one just as good, still I am sure
that this re-working of butter is both un-
necessary and harmful to the good quality

of the butter. ELLA R. Woon.

FLINT.
————”——_—-

MOTHER’S COOKING.
‘~ I'm mistress o.’ a pretty house,

And often do I try

To make that better half of mine,
A dainty apple pie.

He tastes and says. 'YJu'il do I guess
With some of Bridget‘s aid;

But oh i i wish you could have seen
The pies my mother made." '

But how it comforts me to see
Him gobble what i make,

Th-i' mince or apple pie it be,
A loaf of bread or cake."

How natural it is to let the thoughts
wander back lovingly to the scenes of child-
hood! Some slight circumstance will bring
up some particular place or thing especially
dear to us. We may be tossing upon a bed
of. sickness, the fever raging through our
whole system; in our half rational moments
we think of the water that used to bubble
in the spring among the hills in our native
home, or the ice cold water that the old
“moss covered bucket” brought up from
the well in our father’s back yard. There
has never been a time that the water was so
deliciously cold since we left thatplace, ohl
years and years ago; it we only had a cup of
it we should be better; but there is nothing
but tantalizing memory to comfort us.
Grown to manhood there is ever looming
up before us mother’s cooking. mother’s
way. “Oh! if you could only make a
chicken pie like those mother made!”
“ How my mouth waters for one of mother’s
baked turkeys! she had it that exquisite
crispy brown and the dressing was simply
delicious.” “ I haven’t eaten a decent
pumpkin pie since I left home,” sighs an-
other; “somehow they looked golden, and
the crust just melted in your mouth.”
“Mother made splendid salt rising bread,”
speaks up another; “nothing has ever
seemed just like it. When I’d come home
from school hungry as a bear, she would
ﬁlla big brown bowl with rich milk and-
hahd me a slice of bread; the loaf was
baked in a pan, and the slices were just
huge. I would sit down on the back door
step and never breathe a good long breath
until I had ﬁnished ii; that’s the kind of
food that makes men; cake and pie for
boys, it’s all bosh, give them decent bread
and milk and they will like it. I don’t
call this bread.” “ Mother always fried her
beef in the spidtr, these new fangled broil-
ers had not been heard of; it was ﬁrst rate
too; get so by and by there won’t be any-
thing ﬁt to eat, it will be so Frenchy.”

Isn’t it wonderful how some men take
on, and isn’t it so discouraging to the poor

 

little body who is so patiently striving to ,

 

make her cooking just like that "dear old
mother’s?" I wonder if they really believe
that what tasted so gool when they were
healthy, hearty, growing boys, would taste
the same now, or it they just want to be a
little, yes, quite a little fault ﬁnd ins? I saw
a man once upon a time blush in shame,
yes. he actually blushed clear behind his
ears. His wife was a tip top cook, and
among her specialties was Johnny cake. It
was rich; it was a trick to get it out of the
tins in good shape, it wool-l jist melt in
your mouth, but that dear good husband of
hers was always saying, "You make
Johnny cake too rich; mother’s Was just
right, she knew how to make it.” The
fami y home had b en broken up, the
father had died, but in the course of time
the mother married again, and set-tied not
far from this son I am writing about. So
one day, he with his wife and children
went for a visit; when they reached her
home she was just ﬁnishing washing, but
made them welcome, saying, “if I had
known you were coming 1 should have
planned a different dinner. 1 just put a tin
of Johnny cake in to bake.” " Oh, good!"
the son replied; “I haven’t had a taste or
your Johnny cake in years; it will just suit
me. I have told Miriam so much about it.”
The wife secretly thought that here was a
chestnut. At dinner it was tested and it
must be told it was so poor that it was not
eatable: made from water, meal, salt and
soda, it refused to rise—out of modesty. i
presume. He has not mentioned mother’s
cooking since, but eats what is placed be-
fore him without remark. Oh that plate of
Johnny cake! I can see it now! Cut in
chunks. heavy, making no pretensions
whatever to be anything more than it really
was, ﬁt only for the hogs, it always hangs
before my mental vision, a warning to men
not to be too certain of mother’s cooking.
for it is as hazardous sometimes as betting
at horse races, the grey mare don’t always
win.

And along with “mother’s cooking” is the
way “my ﬁrst wife” did. She is the one
who was “such a model housekeeper, never
a speck of dirt in her house, never kept a
hired girl, was so saving and economical.”
I am sorry for the woman, be she number
two, three or four, who has to listen to this.
Life is up hill businesa; be the surface ever
so placid. Perhaps the voice coming from
the grassy mound in the graveyard might
whisper of years of toil rearing the little
ones, keeping the house neat and tidy.
practicing so many little self-denials, all
for the common good; then cum-e the giv-
ing out, the breaking down, the going out
of the light, it is all left behind. It is little
matter who plowed and sowed, so the har-
vest is good. 'I‘o-zlay we ﬁll the ranks, to.
morrow we fall out, others till the vacan-
cies.

I do not fe.—:l like. advising any one
to he always cleaning and scrubbing.
wearing themselves out, all on account
of a little dirt. I like to see every-
body live as long as they can. I can
sit down quite cimfortably and see a
little dust around in places. There are
things lots worse than a little dust on fur-
niture; there are cobwebs in the mind, old
set rules, old notions, befogged views that

 

ﬂ

webetter “clear out” and throw on the

rubbish pile. When I hear it said of a
woman “ She is working herself to death—
she is ageing fast-she will not live long to
enjoy the property she has helped to ac-
cumulate,” the spirit moves me to inquire
“ What does she do it for!" I shall try and
take it easy, so Pnilander and I can grow
old together. loften sing for his e-izticition;

“ Jnhn Anderson, my jo John,

We clamb the hill thegither,

Anrl ruony a canly day, J -hu

We‘ve had wi’ ane nnither,

Now we mauu totter down, John,
But hand in hand we‘ll go,

And sleep thegither at. the foot,
John Anderson. my Jo."

Barns Cullen: EVAN‘GELI‘ E.
---—«O————-——-
A RUG FOB. VIOLET;

As I am well pleased with a rug lhtt I
have just made, perhaps it may he, just the
thing Violet is looking for. it is some-
thing new. for it. is a home invention. This
one. of mine is quite a large one, three feet
by four-and a half. We will class this
under the head of economy. that is if you do
not count your time. First, ravel out all
your old woolen stockings that you are
through with, and put them in skeins and
wash. You will want some. bright colors,
but let your main Colors be grey, brown
and black. I colored the most of mine
when I colored for my carpets. The foun-
dation can be any strong cotton cloth,
make it the size and shape for the place you
wish to put it, and if it is striped it will
save some marking. This is made on the
sewing machine. If you make one the size
of mine, mark out the center, leaving a
depth of nine inches all around, and that
nine inches should be divided so that the
border may be in two shades. Now com«
mence in the center, joining the borders at
the end. Place it on the sewing machine.
For the center you need about a poqu of
yarn. light brown, gray, scarlet, pink, or
any other color that is a contrast to the
border, but it you have but little of one
color, use it sparingly, that the whole center
may be alike. Cut your yarn in lengths of
about two feet; take a little of each color,
and mix it, have enough to spread about
three inches, two thicknesses of the yarn,
place this on the foundation and sew half
an inch from the edge of the yarn. and
when you have crossed that cut the yarn
within a half of an inch of where you have
sewed it, and place it in front as before,
until you come to the border at the other
end, and be sure that you keep straight.
Now commence back where you started
from, and smooth that which you have
sewed back, and sew on another row in the
same way, within three-fourths of an inch,
and so keep on until you luve ﬁnished the
center. The border I commenced next the
center and kept going around. The ﬁrst
four inches of the border are dark brown,
dark red and blue, the outer edge black.
orange, green and light brown. When»
ﬁnished clip it even with sheep shear-x For
a lining I bought canton ﬂannel, old gold
color, and pasted it on with ﬂour paste,
sewing it around the edge, then pinned it
to the carpet and left it until dry. This
rug takes a‘iout three pounds of yarn, but
when ﬁnished you have a rug that you need

not be ashamed of. DIANA.
BROOKLYN.

   


 
  

confuses xv. wail; g...‘ m"

‘Ia .1” ,J'~4\’¥¢""l¢" ”3‘”

 

 

 

 

 

 

 

 

    

TH'E HOUSEHOLD.

 

GIFT GIVING.

 

I wonder if anybody. even an Astor or a
"EV anderbilt. ever had quite all the money
she wanted for Christmas? I wonder
.whether the woman who goes down town
with her pocketbook crammed with hundred
.dollar bills, and the pleasing consciousness
that she has abig balance at the bank to
draw upon, enjoys her holiday shopping as
does her neighbor across the alley, who has
saved five dollars and feels she is rich
“for Christmas.” if she does not, then
the sweetness of self denial and the
pleasure of scheming to make the most of a
little go a long way as an offset against a
‘iong purse; and my belief in the doctrine of
compensation is more ﬁrm.

I saw a woman buying presents in one of
'the bezars the other day— a woman with, a
2511an over her head and a basket on her
term. Ste chose cake-«t of fancy soap, no
'zwo alike. for her ﬁve children. “This is
llor Katrine, and this: for I’duius. and this
brown one for Fritz," she. said to the sales-
woman, who managed toll-ck superbly in-
uliﬁerent and extremely impatient at the
sane time, as her customer counted from a
store of nickels and pennii-s the correct
change. And she did not have her pur-
chase wrapped up, but dmpped the cakes
(the at a time in her capacious basket. say-
ing. “Katrine, Fri 2 Purdue.” as she did
so, and looking as happy as if she had just
inherited a fortune. Before the run
counter, at the same bear, 1 encountered
Madame Miilionaire, who languidly drawi-
«ed, ”This will do-o, i suppose, if you’ve
nothing bettah; send it out to my carriage,
will you?” and the attendant nearly upset
herself in her haste to wrap up the gossa-
mer lace fan, of. not much more substance
or use than a spider’s web, for her moneyed
patron, who seemed to think the whole
transaction a decided bore.

Now, when you go forth to buy the offer-
ings of the season,” “make uncle” of
these few hints, least in the contagious ex-
cite ment of holiday shopping you forget
them: However delightful it may be to
:plan and buy, keep within the limit of what
you can afford to spend. Pay for what you
buy on the spot, and save regrets when the
.bills come in. Paying for what you have
given away, after the glow of benevolent
«Election has smouldered to grey ashes, is a
hard task. Make no gifts not prompted by
affection; no “duty dodge” because “she
gave me something last year.” Give no one
a white elephant—something inappropriate,
incongruous, that will be a care, not a
pleasure. First, we prize the love and good

will that prompts a gift, then its value is
.enhanced if it gratiﬁes a wish we have
'long cherished. - Don’t give all the presents
to your friends only, nor gauge their dis-
tribution on the principle that “to him
that hath shall be given.” Those whose
lives are full of wants should be remem-
‘iiererl. And try, above all else, to make the
children happy; it requires so little to do it.
if you have no child of your own, there are
surely some within your little world whose
holiday you could brighten, not some child
who counts a dozen costly gifts. but some
meglected little one whose stocking will be

A LOSS.

Again one of our HOUSEHOLD contributors
is in affliction and this time the cause is
sad indeed.

Old School Teacher mourns the death of
her youngest daughter, Minnie, a bright,
noble girl, who died of typhoid fever on
Friday evening, Dec. 7.

She was a graduate of the Tecumseh
High School, class of ’88, and had entered
upon acourse at the Slate Normal, when
she was taken ill. Q. lite proﬁcient in
music, and of a lively and amiable dis-
position, she was an addition to any com-
pany and a favorite among her friends.

The funeral was held on Sunday after-
noon, 9..h inst; and in that beautiful home.
where they had assembled on so many
pleasant occasions, gathered the friends of
the family to pay a. last tribute to the young
life. so beautifully typiﬁei by the white
lily, drooping from its broken stem. among:
the numerous ﬂoral offerings.

liar Sunday School class was there, 3150
her graduating class, the girls clad in their
graduating dresses. whose creamy folds
corresponded to the one which formed the
shroud.

if sympot'ly in any halzu for an aching
heart, surely the hunter should have ours
now. BETH.

TECI‘MSEH..

[The many personal friends of Mrs.
Rector, as Well as those who know her only
as a contributor to our little paper, will
unite in extending their heartfelt sympathy
to her and her bereaved family in their
great so:row.—Honsnuor.n ED ]

———-———-OOO--—-—-'

 

HOME LIFE.

Gad forbid that we as farmers should go
through this beautiful world of ours, caring
only for the treasures we may dig from the
earth, never lifting our eyes to the higher
beauties of nature, or the nobler wants
of the soul.

To American women more than all other
women, is given the high honor of making a
home. More shelter does not make the
home, or the many the household; but the
mother more than all, the home. It is in
her power to create an atmosphere of love
and blessing in the home, and to make it a
haven of rest for tired feet and heavy hearts,
a spot where weary ones find a resting
place. She may make her name immortal
in the heart-3 of her children. We may
write our names on the sand and the storms
of life will efface them, but it we write our
names in the hearts of our friends, they will
remain while life lasts.

Whatever may be said of woman's duties
to the nation, or her proper sphere, in no
place does she shine with such brilliaucy as
in the place we call home. I have been
reading; of the home life in Holland. and ﬁnd
they have Very little that is calculated to
make life pleasant; to the women is given
all the hardest work, and with no higher
aspirations than to dig and delve all the day
long, they toil and lay down their life, that
their husbands may smoke and drink and
take comfort. I could not but compare
these homes and lives with our American

homes, and feel very thankful that I am

an American woman. And so I bring this
word of cheer to every woman, though the
cares of this life drag heavily. remember
that we are building a character for eternity.
And you who have sons and daughters,
you can guide them with a. wise and loving
hand, teaching them the principles of
morality and their duty to their G id. '
There is no place in all the wide world so
free from temptation and so favwrable for
the growth of true manhood, as the farm;
and it is your duty to instill in their minds
a love for the dear old country home. The
thought should be impressed upon the minds
of the young that to them is committed the
tuture destiny of this nation, and that only
by strict adherence to truth and justice can
they be ﬁtted to preserve its integrity.
Some may be called to a high. and some to
a lowly life, as we count high and lowly:
but to the All-seeing Eye, no place. is
lowly which is full of good deeds of low ll:
G id and man. CoRNELm.

PA w Paw.
—-—-———;—»o¢~——————

E l.. B. wants a rrt‘lflé‘ for making "‘ first
class buckwheat pmcakes, not the kind tint
is tough as a Eiveppsd. but those that will
‘melt in your nzonrh ‘ ” She. also wants to
know how to make doughnuts [list will be
exactly “ like mother's.”

 

v»”*———~——- ‘

WILL not our readers who can answer in-
quiries and give tried recipes. kindly do so,
by postal, if profermi or easier, and so help
thosein search. of information? if you all
wait for each other. the replies are few and.

tardy.

U sefui Recipes.

 

Nor Cakes.-—Half cup sugar, half cup but'
ter. two eggs, half cup water, one and a half
cups ﬂour. Cream the butter and sugar, add
‘the yolks of eggs, the water, with half a tea~
spoonful of salerat‘us dissolved in it, and the
ﬂour, add the whites well beaten last. Flour
one cup of hickory nuts and add them the
last thing. Bake in small cake tins and frost.

 

SUETPUDDISd—One cup each of euet chopp—
ed ﬂne, molasses and sweet milk, with one tea—
spoonful of saleratus, half teaspoonful salt,
cloves, nutmeg, one cup raisins, half cup of
currants and ﬂour enough to make a stiff
better: place in pudding boiler and boil two
and a half hours. Sauce: One cup powdered
sugar and white of one egg; ﬂavor with lem-
on. Pudding should be served warm.

 

PEACH Cowman—Empty a quart of canned
peaches—those which have been stoned—into
a colander. When drained, lay the pieces in
the bottom of a deep earthen dish, and
sprinkle over them two-thirds of a cup of
sugar. Make a. custard by boiling one quart
of milk and turning it upon the yolks of
three eggs which have been beaten with two
tablespoont'uls of milk and two and a. half
tablespoontulsof cornstarch. Stir well, ad-
ding half a teaspoonfnl of salt, and return
the dish to the kettle of hot water. Continue
stirring until it thickens. When partially
cooled, pour the custard over the peaches in
the dish. Do not stir. Beat the whites of
three eggs with three tablespoonfuis of sugar
to a froth and Spread over the custard. Set
it in a. hot oven for three or four minutes to
brown, then take out and set away to get ice»
cold. In serving. dip to the bottom of the
dish each time.

 

 

meager-1y supplied. B.

  
 
  
     
   
  
 
   
  
  
   
   
   
 
  
   
  
  
  
 
  
  
 
  
 
 
  
 
  
  
 
  
  
  
 
  
 
  
   
   
  
  
 
 
 
 
 
 
 
   
  
  
 
   
 
 
  
  
  
  
  
 
  
 
 
  
 
 
  
 
  
  
 
   
 
  
 

