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DETROIT, OCTOBER 31, 1887.

 

 

THE HOUSEHOLD-"Supplement.

 

CONTEN T.

 

BY CLARA B. SOUTHWELL.

 

Why should. we wandering. wait and sigh.
And long for better days,
And let our little mercies, with
No thankfulness or praise,
Slip by unheeded while we sit
And “ pine for what is not,”
Weep scalding tears and think that ours
Is such a bitter lot.

The stars shine brightly every night,
But if a cloud should keep

Them for a moment from your sight
You would not stop to weep;

But say “ The clouds are wide unrolled,
And yet I know they'll rise,

And Iwill see the diamond stars
In evening's azure skies.“

When clouds of discontent are gone,
(Bright smiles will help them start,
And Patience‘s calm and winning ways

Can bid them all depart)
Again the stars of sweet content
Will twinkle into sight,
And shine so brightly that we dwell
Forever in their light.
M AnsuALL'.
___._._.¢»_.__

AMONG THE MAGAZINES.

 

As the close of the year approaches, the
question of renewal of papers and maga-
zines assumes importance. When one’s
literary desires outstrip her ﬁnancial re-
sources, the choice is a matter of much
thought on how to get the most and the best
for the least money. A good magazine is a
most excellent educator. ' It treats of public
interests, it explores unknown countries, it
gives us the results of years of study and re-
search in pages we too often skim with but
half-needing eyes. The fancy of the nove1~
ist, the inspiration of the poet, the wander-
ings of the traveler, the reﬂections of the
sage, we may enjoy at a relatively small
cost compared with the inﬁnite pains ex~
pended in gathering and arranging these
composite materials. There are periodicals
devoted to nearly every line of thought and
research, and adapted to nearly all Special-
ties; but those we have most to do with are
those designed for the general reader.

Of these, Harper‘s Magazine claims and

ed for a class of readers more or less intel-
lectually inclined, having literary tastes
somewhat above the average; the bubble-
blowing cherub astride the globe which has
decorated its covers for almost forty years
is no indication that its contents are like the
“airy nothings” breathed from his long-
stemmed pipe. There are those who say

haps not; but these who criticise are nearly

all those who knew it twenty and twenty-

ﬁve years ago, when it stood alone and al-

most inapproachable in its class, and its

ﬁeld was fallow. Perhaps too with age has

come more critical thought and a diversion

into other channels. Barring the dull serial

by Howells which has dragged wearily

through so many pages but which we are

mercifully promised shall be concluded in

the November number, is contents seem to
be as good as ever. At least our best-known
and most brilliant American writers are
represented; and its illustrations are gems
in their way. A comparison with the issues
of even a decade ago would, we think con-
Vince the doubting that the magazine is

fully abreast of the times, and that their
want of appreciation is due to the over
abundance of literary good things of the
presentlmagazine repertory.

The Century occupies a somewhat differ-
ent ﬁeld. Frank Stockton has helped build
upits fame by his bright, amusing novels:
the “war papers,” so uninteresting to
many, were yet a drawing card with the old
veterans to whom the history of the rebell~
ion is so actual because of their part in it.
To the historical student and the future his-
torian these reminiscences will be valuable
material, written as they are from various
standpoints. The life of Lincoln, also, has
great interest to many readers.

The Atlantic is perhaps the least preten-
tious of the four dollar magazines. It has no
illustrations to enchant the eye, and its con-
tents are a little more “solid” in char-
acter. Oliver Wendell Holmes, the genial
PhiIOSOpher of the Breakfast Table, is one of
its contributors and his many admirers
would buy the Atlantic it for no other rea-
son than to enjoy with him “A Hundred
Days in Europe.” '1‘. B. Aldrich conducts
the magazine, and he and M. 0. W. Oli-
phant are furnishing a serial written after
the Erckmtin-Chartrain fashion. Tne Con-
tributors’ Club is one of the pleasant fea-
tures, and the reviews of current literature
wise and judicious.

Scribner’s is a magazine which i take
pleasure in commending as one of the best
of our three dollar publications. I have
been reading it since it started with much
proﬁt and satisfaction. It is not quite a
year old, and will celebrate its ﬁrst birth-
day by the issue of a special holiday num-
ber, which we are promised shall be well
worth the auspicious opening of its
career.

novelettes, by some of our best writers of

number, the remainder being acceptably
ﬁlled by papers about peOple and things of

general interest. The great novelette of the
year was “ Sinﬁre,” by Julian Hawthorne,
and probably the best thing he has written.
as well as the most striking of the year’s
series, thus far.
The American Magazine. the youngest
born of our list, was the Brookiyn Magazine
until last May, when with its change of
title it become more cosmopolitan in char-
acter. It is said the publishers paid Elgar
Fawcett $3,600 for his novel, " Olivia Dela-
plaine,” now running as a serial. The
American is a worthy aspirant for a place in
popular favor and deserves success. it has
a ﬁeld all its own; indeed, when we. review
the list of our popular magazines we are
again impressed by the magnitude of the
varying interests which make up the world
of literature, art, music and all the rest, and
make pessible so great a diversity of such
instructive as well as delightful miscel-
lany.
There are many other magazines, all dif-
fering in scope and contents, and more or
less widely known, which we need not name
here. The so-called fashion magazines we
do not take much stock in; their reading
matter is poor and proﬁtless, their “ styles”
are like nothing one ever sees worn by a
human being, and are reSponsible for the
faults of dress they pretend to correct. If
you want a journal which will give you the
latest and best models, styles a woman can
modify to the plainest materials, and which
gives also a good deal of good reading, sub-
scribe for Harper’s Bazar, which is among
fashion periodicals what the .Magazine is
among more solid literature.

BEATlth.

-—-——-.I

LABORSAVING EXPERIMENTS,

in a recent number of the Hotrsnuorlu
Beatrix points “ taify on a stick” at Susan,
and wishes to hear from her again; and she
responds, lneed not say cheerfully. for that
would not half tell it. Editors have such a
drawin’ out way with them. Some months
since I had occasion to go to the “ village of
Detroit,” as Samantha Allen (Josiah‘s wife)
would say, on a tower, and one day, being
out on the avenue and elsewhere, viewing
the natural and unnatural curiosities, I
thought it would be time well spent to come
face to face with a live editor, so turned my
footsteps westward to Larned Street and
there found the object of my search en-

Lippincott makes a speciality of its scohsed in a comfortable arm chair, with

pencil and paper before her, but whether

 

 

Harper is “ not what it used to be.” Per-

  

ﬁction, usually occupying about half the courting the muse or correcting “copy” I


   

2

THE HOUSEHOLD.

 

dared not inquire, therefore remain in igno-
rance till this day.

Such little trips do us any amount of
good. When we come home we havea great
many new things to think of as we take up
that endless round of duties that we house-
keepers have to pursue. I do not know as
it gives us a new lease of life exactly, but
considerable more ambition than we had be-
fore we started on our “ to wer."

I have nearly outgeperalel myself in
doing the housework this summer (I work
under my own orders,not keeping any help),
not in having done so much but the oppo-
site. We do not know how much labor we
can save in miking the head and some of
the modern improvements do their share
until we try. N m we live away out in the
country where it is generally supposed we
can not have any idea of the advantages our
city house wites have. Making butter, with
its attendant “ muss," is one source of an-
noyance, at least to me. The past year the
cream gatherer from a neighboring creamery
has gathered the cream twice a week, and I
have purchased butter of a friend who had
no opportunity of selling cream. This has
made the work mich lighter. The highest
price paid for butter in the year being 18s.,
the lowest 10c., who would make butter?
The washings were done with soap that did
the work nicely . without any boiling of
clothes, thereby avoiding the steam and use
of very ho: water which is so disagreeable
on a very warm day. I have a hoe gasoline
rang 3, with iron oven attached on a level
with the stove under which are two burners
and four on the stove, making it square
like an ordinary wood sto are, which has
added comfort to the work.

One grocer and sometimes two came
every week with all kinds of gro :eries and
would bring anything else if ordered, tak-
ing eggs, lard, etc., at market prices, thus
saving the trouble of carrying them to town.
Two meat men or butcher’s carts have made
their appearance weekly, the contents of
which has added variety to our bill of fare.
Mr. Nipper thinks if a barber would only
travel on this circuit the arrangements would
be complete, and it would be almost as good
as living in town. I cannot quite agree
with him there: we would still be without
that soul stirring accompaniment—the hand
organ.

I will not say we have our house work re-
duced to a science as yet, but are taking
long strides in that direction, not hoping
however to reach the millenium in this gen-
eration but giving our experience to those
who come after us so they need not com-
mence at the bottom. It pays to put brain
aswell as brawn into the labor of house
keeping as well as any other branch of busi-
ness. There never was much accomplished
in any pursuit without hard work. Some
say there is so much of that work that they
have no time for self culture. The idea is
absurd. If the fact exists we are to blame.

I have simply tried to give my hot weather
experience with my house work; if it will
help any other one to make their work light-

er, I shall be satisﬁed. It may seem rather
out of season, but how could I tell whether I
could resemmend experiments till they
were, tried? “ Nothing succeeds like

success.” , '
SUSAN NIPPER.

A BEAUTIFUL LIFE.

 

I was reading lately an account of the life
of the only worn in who has ever been honor-
ed by having a statue to her memory erected
in the open air in America, and found it very
interesting, so much so that I thought a
brief resume might be equally pleasing to
others. “ Margaret” is a name famous in
New Orleans— where the statue is erected,
and where the woman who bore it was be-
loved by high and low, but especially by the
common people, for her goodness, practical
charity, and her sympathy with any form
of destitution or distress. Her parents were
Irish emigrants who died of yellow fever
while she was quite small. A benevolent
lady took charge of the little orphan, and
though herself a Baptist, conscientiously
had her reared in the faith of her parents,
who were Catholics. She was in no way
brilliant and was totally uneducated, not
being able to read nor even to write her own
name, afﬁxing her mark to her will, but
wherever she worked she won the reputa-

, tion of being honest, faithful and capable.

She was first known in New Orleans in
1836, in the humble place of laundress in
one of the hotels, where she became inter-
ested in the work of the Sisters of St. Vin-
cent, who were gathering together and tak-
ing charge of the destitute orphans of the
city, and oﬂ'ered her assistance. Then she
gave to this cause all her own earnings,
save enough for her plain food and the
dress and sack of cheap goods, the only
costume she ever wore, even after she be-
came rich, and begged supplies for her
orphans from all possible sources. A whole-
sale grocer promised her the stores she had
asked him for, if she would carry them away
herself; she borrowed a wheelbarrow, the
grocer loaded it and she wheeled it away.
A young clerk offered to wheel it for her
but she refused, saying she would wheel
such a load every day for the orphans’ sake,
if she could only get it. With her wages as
laundress she bought two cows and opened
a dairy; performing all the work herself,
even to delivering the milk, and thus she
became acquainted with a great many peo-
ple to whom she always presented the cause
she had at heart, and who gave her broken
food and half-worn clothing which she
turned over to the Sisters. By this time the
number of orphans in charge of the Sisters
became so large that they determined to
build a suitable asylum, and Margaret
promised to stand by them till the asylum
was built and the last cent of indebtedness
was paid, and this work claimed her ener-
gies for seventeen years. This was the St.
Theresa asylum, before which her monu-
ment now stands. After this was equipped,

the proﬁts of her dairy went into another,

the magnificent St. Vincent de Paul infant
asylum, to be followed by a third, the St.

Elizabeth, where industrial education is
furnished those who are transferred from

the St. Theresa. Her benefactions were for

Protestant and Catholic, the only passport

necessary being their needs.

By the chances of trade she came into

possession of a bankrupt bakery which, un-

der her administration, became one of the

nest paying investments of the South. She

 

supplied the asylums with bread at a nom-

inal price, a price always returned in an-
other benefaction. Her means increasing,
so did her charities; every public enterprise
was aided, every charitable institution knew
her bounty, but she never spent more for
herself than when she earned a laundress’
wages. Everybody knew her; her word was
never questioned, and she was always
“Margaret,” her name, Haughry, being al-
most forgotten.

The monument to her memory was a
spontaneous outburst of the popular feeling.
The money no ved into the hands of the
committee so freely that the erection speed-
ily followed her death. “ The statue repre«
sents a middle-aged, homely woman, short
of stature, clumsy in proportion, in gown
and jacket, and seated in a splint bottomed
chair in an attitude she always assumed
when seated, no matter in whose presence.
As her living arm had done for 46 years,
her marble arm clasps a ragged orphan.”

Contract this life of active benevolence
and sacriﬁce and no less active business en-
terprise, with that of the ordinary rich wo-
man who lives for society and whose am-
bition is to excell in dress and display, and
what wonder that the name of “ Margaret ”
—-the only inscription upon her monument
——is revered and beloved by rich and poor
alike of the Crescent City.

DETROIT. BRUNEFILLE.

———oo+-—-——
THE HOUSE GARDEN.

October 15 and 16 were perfect, lovely
days. They reminded me of those beautiful
days we spent in the sunny South, when
here were the raw cold winds of March.
Already we have had premonitions of the
cold winter which many look forward to
with dread. One compensation I have for
being shut up, my beautiful house-plants;
they are the admiration of all who see
them. In one south window I have 26
plants in eleven ﬂower pots, the largest a
six-inch pot. You can make a beautiful dis-

will blend with certain geraniums. For in-
stance, ih my six inch pot the tallest plant
is a pepper coleus; just under its long scal-
loped leaves is a round light green leafed
geranium, its pink blossoms peep out just
above two opposite colored foliage plants,

almost like Begonia; grows straight up,
though not very tall. 01 either side is a
plant used for bordering ﬂower-beds which
hangs down; every leaf is margined
with white, with occasronally a leaf
entirely white. The taliest plants are
at the back, shorter plants toward
the light. 1 never turn them; you cannot
make a plant grow in a window as out-doors,
the leaves will follow the light, if you turn
them the buds will blast; they will also, if
you let the earth get dry and hard. Some
think their plants must be turned for fear
they will grow one-sided. Mine do not,
they turn their bright faces toward the light
(the leaves); when I want to enjoy all their
beauty I set them on the table in the middle
of the room (evening is a nice time) below
the hanging lamp. then they do not miss
the light and sun.

Geraniums and coleii must have light

 

and sunshine or you will have no blossoms

play, as ﬁne as a nice bouquet and far more _
lasting, by selecting such foliage plants as

one dark mottled green and red stiff leaf .

    

 

a,
i

 

  

     


 

i
i

    
   
  

 

THE HOU SEHOLD.

    

 

Heliotrope and calceolaria do very well in
the light, sun fades the calceolaria. Fuchsia
and cactus will bloom without sun and with
little light. My inch cactus budded and
would have bloomed in the cellar had I not
taken it up—stairs.‘ 1 took a fuchsia out of
the ground, out back and potted it, set in a
dark room, and in two weeks found it
was budded.

In August I began to pot my plants; sank
them in the ground, those least disturbed
did not drop a leaf; some I shook all the dirt
from; some leaves died. Be careful not to
get angleworms in the pots, they kill a
tender plant, eat all the ﬁne roots.

A friend two years ago sent me two
silver-leaf geraniums; somecall them Snow—
on-the-Mountain. I prized them highly,
watched to see a leaf and bud; but in a
short time leaf after leaf withered. I took
them out and found seven angleworms in
one and ﬁve in the other pot. Last fall
Happy Thought drooped; I took it out
and found four worms. I got new earth.
Look carefully through hand or sift it, that
is best.

I brought my plants in before frost and
before a ﬁre was needed; now they are full
of leaves and blossoms. I have saucers
which I keep ﬁlled with water, to keep the
plants from getting dry and hard. That’s
my experience. I have nice foliage. Al-
ways ﬂowers in bloom.

Plants when not in bloom need a tem-
perature of 509 to 60*“; when in blossom 70".
’They also require more water then. All

, who wish to succeed with plants should

keep a thermometer and keep the air as
near 70° as possible; below better than
above. In my bedroom at a south window
I have three shelves across, the plants form
a complete curtain. There are 34 geraniums,
one hoya, California fern, begonias and
cacti. They have felt no ﬁre yet, window
open top and bottom all the time. Coleii
are more tender than geraniums,'the ﬁrst
frost scorched a coleus beside a geranium
which was not hurt.

If you want blossoms you must have
plants in small pots or if you have large
pots put from two to ﬁve in one, according
to size of plants. You will ﬁnd foliage
brighter and blooms more perfect and fresh
to sprinkle the leaves once a week, or two
weeks, in warm water. Always water
plants with warm water; some will bear hot
if you pour it in at the edge of the crock.
The plants repay you as a warm shower
starts the grass in spring. Calla lily al-
ways wants boiling water. You must be
very careful not to let the earth get dry and
hard if you don’t want the buds to blast. If
the heliotrope gets dry once, the edges of
the leaves will turn black and die. Fuchsia
is called the baptismal plant because it re-
quires so much water constantly, unless you
wish it to rest. I don’t see any need of that,

when one needs rest, throw it away after
you root another.

I ﬁnd them easy to root.
Take slips when plants are in bloom, plant
in the same pot, when well rooted trans-
plant in three-inch pot; when three or four
inches high it will blossom. If you let it get
dry, leaf and bud will fall 01f.

Frost has killed the tops of the dahlias;
now tie a string the color of each on stalk,
left four inches, it will save marking, which

 

is often lost when a paper is fastened on
them. If you prepare a bed plant the Eng-
lish daisy now, will repay you next summer,
have a shady place such as the pansy needs.
LESLIE. M. E. II ILL.

————ooo—-———

HOME TALKS.

N0. V.

 

In broiling meat the ﬁre must be brisk for
broilers; but the old-fashioned gridiron re-
quires coals; the broilers have steel bars not
as broad as the gridiron, these should be
well greased and the meat wants to be
pounded: leave the steak whole and remem-
ber it ought not to be cooked until all the
other dishes are ready for the table; the
beauty of it lies in eating it as soon as it is
broiled. From ﬁve to ten minutes will be
required to cook it a triﬂe rare. Never salt
it until the last time you turn it, have a
lump of butter on the platter melting, pep-
per the platter a. triﬂe, then turn over the
gravy that will drop from it and butter the
meat. So many drown their steak with hot
water; better a little that is real good than
a surplus not ﬁt to eat. While I am telling
you so explicitly you must not depend en-
tirely upon me; you‘must use judgment and
reason and common sense. If in learning
you burn the meat or salt it too little or too
much, have it overdone or underdone, try to
improve it next time; it would be an excep-
tienal case if you were perfect in everything,
and after you learn so you think you never
will fail, there will be times when you have
proportioned and done exactly as you have
heretofore you will not have it exactly right.
All these things need a good deal of experi-
ence and lots of patience. There is no set
rule for the quantity of pepper and salt for
a steak or for mashed potatoes or turnip;
you must observe and depend upon your
taste for instance when you were setting
your bread last week I told you spoOnfuls of
sugar and lard. You took the large iron spoon
that you would use in stirring, so there was
too much of both articles used. I will try
and be very explicit because it is very es-
sential that you should be exact in formulas;
if I say a cup I mean a cup full in anything
like a baking of bread or yeast; regarding
the amount or water used by a dipper full I
mean the ordinary quart dipper, by a spoon-
ful a common tablespoon. In making the
yeast the amount of water you used over the
two quarts boiled away, a large per cent of
water is lost in evaporation, so you must
allow for it. The next time you can make
potato bread and ordinary raised biscuit,
the next time a loaf of graham.

While I think that my methods are good
and 1 am successful in household affairs,
others with different methods are equally
successful. It would not do at all for every-
body to work and cook and manage alike,
but one can always glean something from
other’s ideas, and it is the only way we can
hope to improve, by exchanging experiences
and ideas. My mother was a good house-
keeper and cook but I think I can do ever
so much better than she did, and I feel as
sured the time will come, Hetty, when you
will think your mode of operations vast-
ly superior to mine. That will be all right;

they will be if you have made the right use
of your time and your eyes.

Observation

 

does a wonderful sight for us with every— '
thing marching along and progressing as i
does now. The person who sits down gets
left a long way behind.

We will set the boys to picking straw-
berries and we will hull and can as fast as
they pick. Fruit of all kinds has a much
better ﬂavor if taken care of as ~oon as pick-
ed. First, get some cans—all quart cans
to-day; give them a good washing and rins-
ing and ﬁll ﬁve of them with warm water;
the rubbers and tops wipe dry and lay on
the reservoir to get thoroughly dry and
warm; the preserve kettle next. Take the
grate out of the oven and put on top of the
stove; set the kettle on that; that prevents
the kettle from coming in direct contact
with the ﬁre and prevents burning and boil-
ing. I think strawberries and all soft fruit
is better scalded than boiled; it is a good
rule to allow a coffee—cupful of granulated
sugar to a quart can. While a great many
like fruit canned without sugar, I nearly
always sweeten mine ready for the table,
it is always ready. Our kettle holds ﬁve
quarts exactly, if it is full, so we will put in
two quarts of berries and one cup of sugar
to start with; after a little the juice will com-
mence to run, then add more berries and
sugar until the kettle is full. After they
have stood a while, say twenty minutes,
take the grate away and just as they strike
a boil lift the kettle to the table and ﬁll the
cans. No, there is never any white scum
unless they boil, you will notice that, and
the berries are not mussy. Here is the little
dipper and funnel, till all the cans at a time,
then you can equalize the berries or juice.
I will turn on the tops, ﬁrst wipe the tops
of the cans clean; you must exercise con-
siderable pains in canning fruit, and there
is no danger of its Spoiling. Tighten them
with the wrench and stand them on the tops
until they are cold. There will be enough
for one more kettleful, and we will save
some nice ones for tea and breakfast; 1 be'
lieve in eating all we can fresh, they will
never be as good again. A saucer of berries
for breakfast, when one has so little appe-
tite, is delicious.

We will try after a few days to have a
bill of fare for two or three days in the
week. All kinds of new vegetables are-
coming in now, and fruits in their order;
you will learn then to have a variety. These
instructions you are receiving, while they
appear simple, are giving you conﬁdence in
yourself, so that when you are alone there
will be no haphazard, blundering, wasteful
housekeeping. A novice in housekeeping
wastes time and temper and money, there
are so many little economies that a thought-
ful, careful, prudent woman can practice.
There will be but two of you to cook for, so
you can have a great many luxuries that a
larger family could ill afford. You will ﬁnd
it so when you come to do the marketing;
the majority of young housewives cook too
much; after a week or two you will know
pretty well howmuch is required. There
are innumerable ways to ﬁx up cold meats
and potatoes, but most vegetables are the
best freshly cooked; just so with pies, pud-
dings and cakes also, unless very rich ones.
When the housewife expends the month’s
allowance and feels that it has been done in
a judicious manner, there is a pleasing sat-

    


 

THE HOUSEHOLD.

    

 

 

 

isfaction, but there can be nothing but cha.
grin and remorse in knowing that you have
realized “ nothing for something.”

When you buy steak get the best cut, it
will prove the cheapest; in a roast or stewing
piece get as little bone as possible, it is
economy to pay two or three cents more per
pound and have more meat and less bone.
I would rather have a square roast or stew-
ing piece than one of those long narrow
ones where the meat has to be cut the wrong
way of the grain; ﬂank pieces and rib roasts
are nice for pressing or hash. You must
market in order to see the difference in
meat. I have read that every housewife
should know how to superintend the cutting
up of a beef, hog, veal and mutton. We had
a minister once whose wife could, and she
was a delicate little body, too, but she un-
derstood all about managing. She ought to,
1 am sure, for they had eleven children and
she was often put _to her wit’s end to have

things go around. EVANGELINE.
——oco——-———
FARMERS’ PICNIC.

 

In response to an invitation from Senator
T. W. Palmer to the citizens of Greenﬁeld
and vicinity, to visit his farm, Oct. 15th,
to inspect the farm, the ﬁne Percheron
horses and the dainty Jersey cattle with
which the farm is stocked, and last, but not
least, to inspect the famous “log cabin”
a multitude, variously estimated at from
3,000 to 5,000 people, assembled. The farm
consists of over 600 acres, lying between the
six and seven mile roads on Woodward
Avenue. Mr. Palmer has some sixty or
more Percheron horses, all imported or
thoroughbred, with the famous Anchorite at
the head. And each one is a beauty, from
the heavy, full grown horse to the sturdy,
playful colts. .

The Jerseys capture the admiration of
the womenfolk, and well they may. Such
beauties! so gentle, with their great appeal-
ing, soft eyes. The herd counts some sixty
head, every one pretty enough for an
American princess to possess.

There is considerable woodland on the
farm, and driveways have been constructed
all through this, winding here and there, in
all about ﬁve miles. The ﬁelds are regular-
ly laid out, and water is conveyed in pipes
from wells to every ﬁeld; awindmill does
the pumping. Immense barns give shelter
to the stock, and every labor-saving device
known seems to have been adopted here.
In the barn where the Jerseys are kept,
there is an engine that furnishes power,
cuts the feed, carries it aloft by elevators,
and huge pipes distribute it to the feeding
ﬂoor below. The cattle stand in rows,
facing a central ﬂoor, secured by patent
stanchions that allow almost perfect free-
dom of movement, but conﬁning them
from injury; trap doors in the aisle behind
them allow the offal to be dropped into carts
that are driven into the basement beneath,
While the liquid is run intoahuge tank.
Hot and cold water can be turned on
wherever needed. Light and ventilation
are provided in abundance. A silo in one
corner, and huge racks or bins of roots in
the basement, furnish variety of food.

The log cabin is built on a rise of ground,
perhaps sixty rods back from the avenue.

  

It is two stories high, built of logs of uni-
form size, with the bark on. A rustic
porch is built over the great double doors,
that, divided horizontallv as well as perpen-
dicularly, open into a wide and lofty hall
that extends through the building, there
being one large room on each side, into
which wide sliding doors open from the
hall, thus allowing the whole to be thrown
together. An open brick ﬁre place is in
each room, while the simulated log chim-
neys that show outside, make ﬁne large
closets back of the actual chimneys. A
carved and polished oaken staircase, broken
into three sections by turned landings, leads
to the rooms above, four in number. A
frame kitchen, with a cellar below, is at-
tacked to the house at the back. The
stained glass windows are protected by
heavy shutters, and the house is furnished
throughout with articles of “ ye olden time.”
On the staircase stands the “grandfather’s
clock;” the cradle and little chair of his
youth is in the Senator’s cabin, wheels an d
reels attest that his ancestors knew and
practised the mysterious handicraft of con-
verting wool and ﬂax into raiment. A ﬂint
lock musket hangs overthe ﬁreplace, cOrn,
apples, pumpkin and savory herbs hang
from the ceiling; screens of gaily patterned
calico divide the rooms, giving privacy to
the ancient beds with their coverlets of
patchwork or woven spreads.

., An artiﬁcial lake with fairy boats moored
to its banks is just in front of: the house; a
rustic bridge gives means of crossing. Lit-
tle islands give variety and beauty to the
scene. A small stream from a spring forms
a cascade and feeds a fountain near. There
are several houses on the farm where work-
men reside. A dairy, managed by a
notable housekeeper, furnishes large quan-
tities of Jersey butter, all of which bears
the proprietor’s initial as a stamp.

Down in the grove tables had been con-
structed, a dancing platform erected, ket-
tles hung over blazing ﬁres on tripods, and
here the immense multitude gathered after
inspecting the premises to their heart’s
content, and being presented to the host
and hostess in the parlors of the log cabin.
Mrs. Palmer had been baking wonderful
cakes and delicate pies for several days,
and now alarge number of her lady friends
of the city volunteered to assist in the for-
mation of bushels of delicious sandwiches
and the concocting of fragrant coffee. The
people gathered at the tables with snarpened
appetites, the feast commencing at 2 P. M.,
and continuing with fresh relays until nine.
All were fed, and what was left over made
glad the hearts of some of Charity’s wards.
Spiel’s orchestra furnished music for danc-
ing. which commenced at 3 P. M. and was
kept up lively until nine. As night ap-
proached, locomotive lights and Chinese
lanterns were lighted, hugh bonﬁres blazed,
the lake reﬂected back the brightness, mak-
ing a veritable fairy scene.

Senator Palmer and his fair lady will ever
have a warm place'in the hearts of the people
who enjoyed this happy day at their gen-
erous hands. The weather was ﬁne; the
enjoyment immense. No accident marred
the pleasure; all were quiet, orderly and
happy. Mr. and Mrs. Palmer seemed to

 

  
 

promise to make the Harvest Home Fes-
tival a yearly recurring event.
“This is the happiest day of my life,”
said Mr. Palmer, “ 1 wish I had thought of
such a project long ago, next year I will in-
vite the people of the county.”

It would be well for the community if
other generous hearts would ﬁnd means to
furnish such pleasant, rational enjoyment.
INGLESIDE. A. L. L.

M., of Portland, writes to tell El See that
she has been successful in removing cop-
peras stains by a few applications of
lemon juice.

—....—

A CORRESPONDENT wants to know what
“cerealine” is. It isaproiuct of corn,
manufactured largely at Columbus, 1nd.:,
and is made by ﬂattening corn “grits”
by passing between hot rollers, sufﬁciently
not to eook the starch. It can therefore be
prepared for the table in a very few min-
utes. It is cooked as oatmeal and eaten
with cream and sugar, or made into pan-
cakes.

—_—.—.—-.———————

Contributed Recipes.

 

SNOW CAKE.—Three-fourths cup butter;
two cups white sugar; whites of seven eggs;
one cup sweet milk; one cup cornstarch; two
cups sifted ﬂour; two teaspoonfuis baking
powder; ﬂavor wrtn almond. Bake in layers.
Filling: Whites of two eggs; twelve table
spoonfuls sugar, boiled in half cup water un-
til it will throw a hair; pour it slowly into the
beaten whites. Flavor with almond, and
beat for five minutes with a pDover egg-
beater. Delicious.

VEAL MARBLE—Boil a beef‘s tongue and a
piece of lean veal the size of the tongue:
grate the tongue and mince the veal ﬁne,
keeping them separate; season them nicely
with butter, pepper, salt, nutmeg, cloves; put
some of the veal in a mold—a brick-shaped
tin will do nicely; then a layer of tongue.
alternating until all is used; put on a weight;
slice cold.

SALAD Boos—Boil one dozen eggs hard;
when thoroughly cold cut-them evenly in two;
take out the yolks, rub them ﬁne with three
crackers; one spoonful of celery seed and
mustard; salt, pepper, butter, and a little
vinegar; stir it well. and roll in balls to fit
the cavity in the whites of the eggs. Putte-
gether and serve. For tea and picnics.

JELLIED CHICKEN.-—Boil one chicken until
tenderzslip the skin off: pick the meat from
the bones. Skim the oil from the water, sea-
son it well and thicken with cornstarch; line
amold with hard-boiled eggs cut in slices;
strew the chicken over it, and turn on the
gravy. Set on ice to harden; turn out when
cold. This is a nice dish for tea or Sunday
dinner.

CARROT Srew .-—-Boil carrots tender in salt~
ed water;then drain them and cut them in
slices half an inch thick; return them to the
sauce pan; turn over them cream and milk
to cover; add butter. pepper, salt and a little
thickening; let ooll once. Serve hot. Nice.

SALMON SALAD.—Y0]ks of three eggs; half
cup cream; half cup vinegar; two tablespoon-
fuls sugar; salt. pepper, and one tablespoon-
fui lemon juice. Set over hot water, stir un-
til it thickens. Empty one can of salmoninto
a dish; turn the salad over; slice some thin
slices of lemon and lay around it.

 

enjoy the day with the zest of youth, and

BATTLE CREEK. Evanannmn.

 

 

