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DETROIT, SEPTEMBER 15, 1885.

 

 

THE HOU§EJHIOLD===§upplememm

 

 

For the Household.
M Y DREAM.

 

One long day of toil was ending,
And my head was hot with pain,
When a thought akin to envy,
Racing thro‘ my throbbing brain.
Muttered to my fevered fancy,
“ Only wealth has power to please;
Rocking in the lap of riches
Life were fair as summer seas.”

Wealth for me would bridge the ocean,
Open Europe’s storied lore;

Rome and Greece with art and beauty,
Each would open wide her door;

These my hung’ring soul had longed for,
0ft they seemed within my clasp,

But like gold beneath the rainbow
They‘d escape my eager grasp.

How I spurned the homely carpet
That in poverty was wrought,
And the couch, whose dingy plushings
Now in weariness I sought.
Common things, I said, repining,
Ne‘er for me will blessings hold,
Butthe sun, just then declining
Flooded all with molten gold.

And a benison descending
On the wings of closing day,

Soothed and hushed my sad complaining,
Drove the evil sprite away;

Brought before me my possessions,
Richest in the long array

Wealth of home, where love of dear ones
Make it bright and warm alway.

Lightly drooped the shining 1' ringes
Of the evening’s twilight hour,
While the playful, roving zephyr
Gently kissed each folding ﬂower,
Softly gliding into dreamland
On the sunset's gilded car,
Soon for me, his golden splendor
Wrapped all objects near and far.

In his grand effulgent shimmer
“ Common things” grew strangely bright:
Aye, my home becomes a palace,
All resplendent in the light;
E’en the russet garb of labor,
[1 unstained by deed of shame;
There out-shone the kingly ermine
With its throne and titled name.

And like lilies round me springing,
Noble deeds shone pure and white;
Angel bands, about me winging,
Whispered to me, “ Life is bright,
And its sweetest ﬂowers are blooming
In the toil-warn paths of earth,
And its purest gems oft sparkle
On the brow of honest wort .”

Diamonds oft are but the tear—drops
Avarice wrings from orphaned trust,
And his gorgeous, crimson velvets
Stole their hue from hearts he’s crushed .
More I BiW in ruptured dreaming—
Seraphs holding crowns of gold,
Beckoning up the shining pathway
When the gates of Rest unfold.

Some, whose wealth did bow them earthward,
Sought for this to enter in,
Others wearii g robes of priesthood

 

Thought that these absolved from sin;
But no easier passed the portal
Those in purple, can] or gown,—
He who bore life’s burdens bravely,
Won the race and wore the crown.
JULIA CARTER ALDRICH.
Wansnox, Ohio.

——--——-¢o¢——-——

A DAY AMONG THE FLOWERS.

 

On the let inst. I took the afternoon
train on the D. & M. road to pay a long-
anticipated, oft—deferred visit to Mrs. M-
A. Fuller, of Fenton, whose letters on
ﬂoral subjects have made her so well
known to readers of the Household. The
brakeman’s basso—profundo voice an—
nounced “ Fen—ton ” at about seven
o’clock, and I stepped out into the twilight
to ﬁnd Mr. Fuller waiting to convey me to
his home, two miles out of town, where I
was warmly welcomed by Mrs. Fuller and
her daughter, Miss Mattie, and where a
blazing ﬁre crackled a cheery “ how d’do,“
a “ creature comfort ” appreciated on a
chilly evening when the farmer thinks ap-
prehensively of frost and a ruined corn
crop. g

The next morning was spentin the ﬂow-
er garden. The house stands about half
way up a sloping hill, which rises behind
it, forest crowned, and slopes from the
front only to rise again in gentle undula-
tions into a sizable hill, from which a ﬁne
view of the surrounding country is to be
obtained. The principal garden lies east
of the house; another but smaller space on
the west side is devoted to ﬂowers, while
the pansy bed under the parlor windows
forms a ﬂoral isthmus connecting the two.
The piazza on the east is hung with the
delicate foliage and pale pink bells of the
adlumia vine, while that on the west is
draped by a dense growth of what I took
to be Clematis Vitalba, a stronggrowing
vine with inconspicuous greenish-white
ﬂowers, which Mrs. Fuller would do well
to replace with some of the more desirable
varieties, as 0. Jack'nam', or 0. Lanugi‘
nosa candida, which give such beautiful
bloom.

I have seldom seen more beautiful ﬂow-
ers or more thrifty plants than I found in
this little spot among the “ Tyrone hills."
Summer is not the time to ﬁnd green—
house plants i their best, and I had as ex-
pected I found those intended for winter
bloom nicely rooted and coming into
growth. Mrs. Fuller’s choice of green—
house plauts seems excellent. She has
wisely discarded these sorts which require
conditions unattainable bv amateurs who
cannot command the even, high, and

 

moist temperature of a regular green-
house, and selected those which can be
grown with success in . ordinary living
rooms if rightly cared for. She has a small
compartment built into the piazz a, and
warmed from the sitting room, which in
winter is ﬁlled with plants, all abloom
and growing; it is a misfortune the space
is not larger, it should have been three
times as commodious.

The display of autumnal ﬂowers in the
garden was very ﬁne. It is a garden of
surprises; you think you have seen all,
but when you go through it again you
ﬁnd "lots of things” you missed before.
The petunia is grown in masses and makes
a brilliant bezl, as showy as Phlox Drum—
mondz’ or portulaca. Tall clumps of rose
and white phlox tower over the humble
minded but bright-faced verbena, yellow
and bronze-brown calliopsis coquet With
handsome Chinese larkspurs, while a few
blooms of Lilz'um rubrum queened it over
the ﬂoral court here assembled. I have not
space to particulari ze all the beautiful ﬂow-
ers grown here in such charming 0 mm.
sion and profusion. Hollyhocks had gone
into the seed business. sweet—peas, which
somebody has called “ﬂoral butterﬂies,”
reminded me of Keats;

“ Here be sweet- peas on tiptoe for a ﬂight;"
and “real English poppies,” with the vel-
vety black spot at the base of each petal,
satisﬁed Miss Mattie’s liking for “ some-
thing English” and formed a beautiful
study for the brush that is skillful enough
to reproduce the rich color and silky text-
ure. A bronze oxalis, with tiny yellow
ﬂowers, carpets the ground at the foot of
the piazza steps; Mrs. Fuller thinks very
highly of the oxalis as a border plant. I
saw some new—to me—annuals, which
seemed very pretty, to my taste. Aqui—
legia crysantha, or “ golden columbine,“
was in full bloom, and its pale yellow
ﬂowers, in color like virgin gold, made one
think of the sun shining through mist; the
Eschscholtzia, or California poppy, is a
desirable plant just now on account of its
rich color. orange and yellow; and the Ed‘
ward Otto nasturtium, bronze, silky, glis-
teniug like satin, “old gold ” in the sun,
altogether unique, would delight the soul
of an aesthetic belle as a corsage ﬂower.

Mrs. Fuller grows the most magniﬁcent
dahlias I ever saw. They are absolutely
perfect in shape, ﬁlling every requirement
of a standard ﬂower—for I suppose you
all know there are "standards ” in ﬂori—
culture as in poultry and small fruit rais-
ing. Some specimens I brought back to
Detroit were highly commended by good

 


2 THE HOUSEHOLD.

 

judges. Her balsams are all very double
and good. A ﬁne lot of asters was 'just
coming into bloom, and the pansies were
getting into shape for exhibition at the
fall fairs.

Mrs. Fuller believes in the Darwinian
theory of the “ surviValofthe ﬁttest.” Of a
ﬂower which should be perfertly double
she tolerates no imperfect specimens; such
are weeds to her and share the same fate.
‘A leading article of her ﬂoral ( reed is that
no 8011 can be too rich for ﬂowers. Her
garden is on strong clay soil, plentifully
enriched with fertilizer from the yards and
leaf mould from the woo.ls;while a home-
made liquid fertilizer is kept constantly
on hand as a tonic. The result is certain-
ly satisfactory. A certain red zonale ger-
anium bore several clusters of bloom, one
ﬂower of which would eclipse asilver dol-
lar; we call it a very ﬁne p1 int when one
ﬂower is as large as ahalf-dollar. Sweet-
peas, asters, roses, everything which likes
generous living, runs riot here. A large
part of the east garden is underlaid with
bulbs, but Phlox Drummondi and other
annuals have been planted so there are no
bare spaces and the strong soil supports
the two growths with ease. Mrs. Fuller
starts her plants in cloth-covered hot beds,
which serve ascold frames for the rooting
of slips the remainder of the sea—
son. As soon as the young plant is
fairly in the seed leaf, she transplants to
prevent “ damping—off.” Certain seeds of
perennials are sowed in autumn and re-
qu‘re lit‘le or no care in spring, coming
up at their own sweet will. Perennials
and bulbs, like lilies, gladioli, etc., would
be more largely grown, she is sure, did
people but know their merits better. They
certainly give best returns for least labor.

In the afternoon we drove out to Long
Lake, beyond Fenton, visiting “ Idlewxld ”
and “Long Branch,” the euphonious
names of two summer hotels on the banks.
“Long Branch” commandsa ﬁne view of
the lake, which is in shape something like
an elongated trefoil, being separated into
three divisions by jutting points of land. A
little island is the summer home of its own-
er. The lake is afavorite resort for people
from Detroit, Flint and the adjacent vil
lages, but the ferty camps which dotted its
shores during our brief heated term, van—
ished with the advent of the chil y nights
and prolonged rains that followed. From

a. hill midway between Mr. Fuller’s home.

.and Fenton- a charming rural landscape is
to be seen. We look over a succession of
gentle slopes rising one above the other
till the misty blue horizon line seems on
our level. Among the hills are set farm—
ers’ homes, cattle are grazing in the ﬁelds,
we look into the tasseled corn ﬁelds from
far above them; Holly lies beyond us, be-
hind a hill; while the blue waters of Long
Lake, set in a dimple among the hills,
shine and sparkle in the mellow Septem-
ber sun.

Fruit growing is a proﬁtable busi—
ness among these hills, but Mr. Ful
ler's old peach-trees succumbed to last
winter’s severe weather, while a young
orchard not yet in bearing was unhurt.
Apples will be but half a crop this year,
much to my regret, for in all my peram-
bulatlons through the State this summer I
have not found a “ real good place to
hook apples ” yet.‘ BEATBIX.

 

A LITTLE MORE COFFEE.

 

“Now write up our coffee for the
Household ” said “ Fidus Achates ” as she
and her friend stepped into their carriage
and drove away toward their Oakwood
home, in the clear April moonlight. But
the summer is so far sped that I have
heard the wind whistling for Autumn to
hie along over the hills with her hunters,
her dogs and her guns; the catalogues for
the fairs. so close at hand, are on our
table-the spring chicken crows with
the voice of a mature chanticleer, and
that coffee is still unwrit, and but for an-
other call from Fidus one day last week,
and another jog to my “sense of duty 5
as she and her daughter bade me good-by,
might have remained unwritten inde-
ﬁnitely. The formula I will send to its
place in the recipe column. The tale
that hangs thereby I will tell here.

Last winter I had a little tussle with
Ill-health. The old dame got the upper
hand, and compelled me to consult a
physician. The little pill man was my
ﬁrst choice, and his ﬁrst question was
“You drink coffee?” “Yes sir, one cup,
once aday.” “And that one cup you
must modify or altogether forego,” said
be. This was a poser, for how -I was ever
gomg to stand it to salute my internal
organism with a douse of cold water,
when the mercury had curled up in the
bulb to try to keep warm on those in-
tensely sub‘zero mornings, was more
than I could tell. No doubt my per-
plexity was apparent in my physiognomy,
for presently he added, in a voice full of
commiseration, “I can tell you how to
prepareacoffee that is perfectly harm-
less. It will give you the aroma, ﬂavor
and gentle stimulating warmth of pure
coffee. But as its nourishing qualities
equal or exceed its stimulating effects,
yen will be none the worse for having
drank it.”

He then proceeded to give the formula
that Ishall send with this letter. When
he had ﬁnished I said to myself, “Pooh!
I know all about your bran coﬂfee, sir!
I’ve been persecuted with the vile stuﬁ
manyatime in my wanderings on the
face of the earth. I’ll drink nothing, sir,
before I’ll fuss and fool around making
that nasty stuff. and then offer such a
sublime insult to the beverage of the
gods as to call it ‘coﬂee.’ ”

But one day early in March as I sifted
the graham ﬂour to make a loaf of bread
Ithought I would try a little, “just for
fun.” SoIsifted everything out of the
bran but just the clear bright husks of
the wheat kernels, and proceeded with
the proceedings, until next morning we
had a cup of coffee that for color, ﬂavor,
and all the general excellencies was
“good enough for me.” It is needless
for me to add that this has been our
morning beverage ever since. One in a
while Imake a dish of the simon pure.
But coﬁee lovers as we have een and
still are, we don’t like it, and the next
morning ﬁnds us luxuriating in our home
made adulteration again. And I must
not omit to add that as far as my
health and that of other members of

 

the family is concerned, it has proved to
be all that the physician claimed for it.
And I would heartily recommend it to all
coffee drinkers who are nervous people.

and who suffer from that bate Mir-the '

sick headache. I have only had to yield
in utter helplessness to this tyrannical
malady, twice, since I began to drink
this homeopathic coffee, and both attacks
were brought on by excessive fatigue.
Whereas it was my fate under' the old
regime of pure coffee, to have a struggle
for life with the sick-headache business-
well—quite pro miscuously.

E. L. NYE.
HOME-IN-THE~HILLS.
————<oo———
FALL PLANTING OF PEREN-
NIALS.

 

All those who raise perennial plants
from seed, must see the advantage of
fall sowing of newly produced seed.
There are s3me varieties that will grow
as readily after being housed for months
as annuals, but not all, nor many, while
some will require months to germinate,
as the Adlumia vine, perennial pea,
phlox, glaucium, aubrietia, delphinium,
aquilegia, foxglove (digitalis), polyanthus,
etc. While it is really necessary to sow
these in autumn, it is fully as well for
others that germinate more freely, for
they will get well started and make
stronger plants in spring; perhaps bloom-
ing the ﬁrst season. Hollyhock, sweet
William, “gold dust” (or perennial
alyssum), snapdragon, hesperus, evening
primrose (oenothera). linum (perennial
ﬂax), Canterbury bell (campanula) double
and single pinks, and upright cypress,
can all be sown in autumn with perfect
conﬁdence that they will come up early in
spring. if a good bed is prepared where it
can be undisturbed, and have perfect
drainage. As soon as the young plants
appear in spring they may be removed
and placed where they are to remain.
The seeds I have ready to send out are
perfectly fresh and grown this year, and
I would earnestly recommend sowing
this fall. Although many of the plants
named are old sorts, they are so greatly
improved as to be barely recognizable,
The new Aquilegia chrysantha or colum-
bine, is a grand acquisition, being in con-
stant bloom from early spring until late
autumn, a perfect mass of golden bloom.
The plants improve With age, giving more
and larger ﬂowers. The Chinese varie-
ties of Delphinium are very desirable for
bouquet making, greatly diﬂering in
form and color from the common sorts,
being more delicate in both respects, but
are fully as hardy; there is also a pure
white variety. For some unknown rea-
son we seldom sce a clump of perennial
pea, and it is one of the best of hardy
climbers. I have them that for twelve
years adorned our garden with their rich
clusters of bloom. If the pods are re-
moved as soon as formed they will bloom
through the warm months. The hardy
phlox that for many years has appeared
only in garbs of white and a reddish pur-
ple can now be see in all the shades of
color, plain or variegated, or with brilliant
eyes; while the sowing of seed is likely

 

 

 

 

 


THE HOUSEHOLD

3

 

to produce some new and novel varieties.
I will send four new and choice varieties
of phlox roots for ﬁfty cents; and seed of
any above named at eight cents per
packet if less than six are ordered; eight
packets for ﬁfty cents, or eighteen for a
dollar. Stamps accepted for less than
ﬁfty cents, postal . notes for larger
amounts. Mns. M. A. FULLER.

Eamon, Box 297.

———..._____
A GENIAL FAMILY.

What a genial company our Household
members form, bringing to help each
other our trials and perplexities, our
successes and experiences, thus verifying
the beautiful words “love one another!”
In no better manner can this be done than
by caring each for the other, and trying
to smooth some of the rough places in
life’s every day journey. It is not the
great burdens of life that so often wear
our patience out, as some small agravat-
ing worries that by continual friction rub
and wear, and ﬁnally grind out, and there
is where all can help to ease our many
burdens.

I have a kindred feeling with Mollie
Moonshine that there has been too much
expended in draping and parade called
honor to Grant. I realize the fact that
he ranks foremost in his mighty achieve-
ments, and his name is immortalized like
Washington's and Lincoln’s by his deeds,
and to'him proper honor is due. But the
American people are accounted a plain
people, and this elaborate pageantry is
more suited to royalty in oriental
countries, than to citizens of our Ameri-
can commonwealth. It seems a genuine
hero worship. Betteraless pretentious
burial, with less of mournful drapings
and martial show, better a scene where
wife and children could feel the dead was
as least as much their’s as the world’s,
amid the last sad rites.

My garden is greatly admired for its
beautiful variety of phlox drummondi,
grown from seeds, and indeed they are
brilliant. Ho w much of our home pleasant-
ness is due to the effect of brightly
blooming ﬂowers! They rest us when
tired, they cheer us when sad, and com-
fort when lonely; and in their beauty
cause all else to have a fairer look. Let

us all have them, if only a few, a pot of
mignonrtte for dainty fragrance—pansies
with their bright-eyed baby faces—gen
aniums in continual bloom, and roses for
their beauty.

Will some one tell me what to do with
camellias? I have had two for several
years, and they don’t grow at all, neither
do they bloom.

Do you knitters of the good man’s
socks use German wool (not German-
town)? It is very strong and durable, and
cheaper by far in the long run.

MOLLIE M AY.
PLAINWELL.

[It is seldom camellias can be success-
fully cultivated outside a greenhouse.
They require certain conditions of tem-
perature and moisture not obtainable in
ordinary living rooms. Better discard
them and give your space and care to
some varieties which will reward you
with thrifty growth and abundant bloom.
—Housnnonn Enron]

 

CROCHETED SHOULDER CAPE.

 

Before F. E. W. preferred her request
for directions for crocheting ashoulder
cape, I had wondered whether my limited
knowledge of crochet phraseology was
sufﬁcient to enable me to tell how I made
quite a pretty one this summer. Now I
am going to try, and if I do not succeed
in making myself understood, am pre-
pared to answer any questions on the sub-
ject. First, get four large skeins of
Saxony wool, twentyvﬁve cents per skein,
and a medium sized bone hook. Reserve
one skein for the border, and if you pre—
fer a deep border, better keep a half of
another skein. Make a chain of seventy~
ﬁve stitcies; then in each stitch put one
stitch of What I think is called double
crochet, made as follows: Thread over
the hook, take up the stitch, thread over
the hook and pull through two loops,
thread over, and pull through the two
loops left on the hook. This is the stitch
that is used in making the whole cape.
except the border. After you have made
these stitches the length of the chain,
turn, knit four, put three stitches in the
next, knit two, skip one, knit two, put
three stitches in the next, knit two, skip
one, etc., to the end. The stitches should
come out even, with' four to knit at the
last, and make tWelve places where there
are three stitches put into one of the ﬁrst
row. For the next row knit three. knitting
the ﬁrst stitch, then in the middle one of
the three made together knit ﬁve, knit
two, skip one, knit two, put ﬁve together,
making sure the ﬁve are put in the mid—
dle one of the three, knit two, skip one.
etc., to the end. Remember always to
skip the stitch just before the stitch
skipped in the previous row; this forms a
row of holes the length of the cape,
separating the scallops. These alternate
rows of ﬁves and threes shape the cape,
and the scallops widen every time ﬁve
stitches are knitted, so that each time of
ﬁves there will be two additional stitches
in each scallop, one on each side of the
widening. Care must be taken to keep
the row of holes which result from the

skipped stitch even, and the same number-

of stitches on each side of the scallop.
Fit the cape to your shoulders occas-
ionally; if it seems too full, knit across
three or four tinies, putting in the three
stitches;if not full enough, knit several
rows of ﬁves. The border is crocheted in
shells, as many rows and as small orlarge
shells as you prefer. In mine, I made a
place to run in a narrow satin ribbon, by
putting my thread over twice instead of
once, and knitting off the loops, then
chain three stitches, thread over twice,
take up stitch, etc. This formed open-
ings between cape and border into which
a narrow ribbon can be woven; one row
of shells, and this plate for ribbon are put
round front edges and neck. I crocheted
my cape by putting the hook through
the whole of the stitch in the previous
row; this makes it ﬁrm, and it will stretch
but little. By taking up the half stitch
furthest from you, the work is done in
ribs, but stretches out of shape more
easily. -
If F. E. W. can get up a creditable

 

shoulder cape from these directions, I
hope she’ll encourage me by saying so. I
am willing to admit my special forte is
not fancy work, but I can “fancy” I
hear the old crosheters laugh right out
loud at my awkward way of telling how
it is done. One thing comforts me, my
cape is “ a daisy.” BEATRIX.
____...___
“MAGIC” BREAD.

I venture to send my methol of bread
making, which I have used in my family
for over six years, and which is also used
by all the yeast bread makers in our neigh -
borhood. It is by far the easiest method I
have ever tried, and makes the lightest,
whitest, and most nutritious bread and
biscuit; try it and there will be no more
complaint about “diabolical stuff.”

In the morning take three heaping
ttblespoonfuls of ﬂour, two ofsugar, and
two, not quite so full, of salt. Scald with
one pint of boiling water; when cool add
two yeast cakes dissolved in a little warm
water, let stand until noon, then take
twelve good sixed potatoes, pare, boil
and mash: add one quart of boiling water,
and one of cold, when cool add to the ﬁrst
mixture; the next morning it is ready for
use. Use one pint of the mixture for a
loaf, mix in soft, smooth loaves, put in
breadpans, let stand one hour, or until
light, then bake. It has as an advantage
over the old way that you mix but once,
and there is no setting sponge to rise.
The above is enough for two bakings of
four large loaves each. Keep the pre-
paration in a cool place; if the last gets
sour dissolve enough soda to sweeten it;
it will be just as good.

[have prepared it altogether at noon,
adding the yeast after it got cool, with
equally g bod results. I use Magic yeast
cakes, so you may call this magic bread.
If any one knows an easier way, please

inform AUNT BECKY.
Wacous'ra.
‘—_-§O§———-——
A SUBSTITUTE FOR A CREAM-
ERY.

 

Having 11 attack aof creamery fever,
and being too poor to buy a creamery, I
had some cans made early in the spring,
thinking I could keep the milk in the
water tank just as well as in a more
costly creamery. But I soon found that
by letting the milk stand twenty~four
hours, [only got about two‘thirds of the
cream; nothing short of thirty-six hours
would do. And now since the cool
weather has come forty eight hours is
hardly satisfactory. We have a wind
mill, with well enclosed, in a cool shady
place, with an abundance of pure cold
water. The cans are eight inches in
diameter, twenty inches high, holding
eighteen quarts. And yet they tell me
the colder the milk is kept the quicker the
cream will rise. Will some one please ex-
plain?

About the new machinery: I think the
wife ought to be Willing the husband
should buy all needed improvements, even
though she can count four cultivators re-
clining against the fence in one corn
ﬁeld, as I did the other day; at the same

 


4:

    

THE HOIUSEHOLD.

 

time keeping a good lookout for herself.
And when she sees something she needs,
she should just say so, taking it for grant-
ed it will. be forthcoming. If not, then
try the next best thing, considering every
thing fair in love and war. I hope every
Household reader is the owner of a good
clothes wringer.

I think the father ought to give the
small boya gentle shake, and send him
appleless to bed. But I think what he
did do was to order the elder to give the
baby his apple. My “better half ” thinks
he “cuffed him up to a peak.”

Like Huldah Perkins, I too have spas—
modic ﬁts of “clearing up,” after visiting
my sisters, who are model housekeepers.

AUN I‘ NELL.
PLAINWELL .

[Probably the shade and cold water
current lower the temperature of the
milk too much. Cream rises rapidly as the
milk lowers in temperature, but if the
cooling is carried below a certain point
the results are less satisfactory. From
55 to 60 degrees seem the temperature ad-
vacated by dairy authorities. Where
milk is kept too cold it can stand from 30
to 40 hours without injury, but we believe
the change in consistency which takes
place is more in the ripening of the cream
than in increased quantitY.—HOUSEHOLD

EDITOR]
-——-——<OOO————————

INFORMATION WANTED.

The Iowa Agricultural College has a
depertment called the School of Domestic
Economy. Its design is to furnish thor—
ough instruction in the arts of the house-
hold and the science relating thereto, and
is arranged with special reference to giv—
ing young women such a liberal and
practical education as will incite them to
a faithful performance of the every day
duties of life, and inspire them with a be.
lief in the dignity and nobleness of earnest
womanhood. Mrs. Emma P. Ewing is
dean and specialist of “domestic econo-
my ”—for horticulture, and gardening,
chemistry, hygiene, etc., have a part in
this very practical course.

Have any steps been taken to provide
a similar school for girls in MichisgraianA.

________<..._—___—__

HOUSEHOLD HINTS.

 

To REMOVE grease or oil from carpets,
wall paper, etc., lay over the spot clean
blotting paper and press a warm ﬁatiron
upon it, moving it occasionally if there is
oil enough to strike through the blotter.

 

AUNT Alumni, in the Country Gentleman,
says one of the nicest contrivances for
keeping knives, forks and tablespoons in,
is a pocket tacked on the pantry door.
Make this of enamel cloth, and line with
red canton ﬂannel, stitching small divi-
sions to ﬁt each article. The canton
ﬂannel will absorb all moisture that may
be left on these articles.

 

IT is possible to seal bottles of catsup,
unfermented wine—or grape juice, and
_ any fruit which can be put into bottles,
by putting in the cork and then dipping

water to the consistency of dough. The
plaster “sets” very quickly, so onlya
small quantity must be prepared at a
time, and not till needed.

IF you have an abundance of grapes
this fall, utilize a portion at least of the
surplus by canning some of the juice
Extract by cooking the grapes as you do
currants for jelly, drain off the juice,
sweeten to taste, let come to -a boil in a
porcelain kettle, skim oﬁ the impurities
that rise, then can exactly as if it were
fruit, in glass cans or bottles. Wrap the
cans in newspapers, and set in a dark,
cool place. This is a good tonic for in—
valids, and under the name of “unfer-
mented wine” is often prescribed for sick
people. There is no wrne about it, how-
ever, as not the slightest fermentation
has taken place, hence there is no
alcohol present. The juice, slightly di—
1‘1ted with water, makes a refreshing
summer drink, and gives a pretty color
and agreeable ﬂavor to pudding sauce,
whipped cream, etc. Like other canned
goods, however, when once a can is
opened it must be used soon or its con—
tents will spoil.

____...____

“A” has tried Aunt Addie’s formula
for icing made of sweet milk, and thinks
it splendid. She asks about E. S. B.’s
bread recipe. This now famous formula
appeared in the Household of Feb. 18,
1884. the initial issue in its present form-
We will reproduce this recipe in a week
or two, in our recipe column, for the
beneﬁt of our new subscribers and those
who had not faith to try it at the time.
Nothing succeeds hke success, so “watch

out ” for it.
--—-—-<roo~————————

“A.,” of Union City, answers Mrs. M.
C.‘ M.’s inquiries on cheese-making ,as
follows: “Too much rennet will make
cheese strong; too much salt, also scald-
ing too much, makes it hard, and it is apt
to crumble when cut. The whey should
gradually drain from the curd. I always
let the curd remain in the press about
twenty-four hours; press gradually; if
hurried too much it starts the white whey
which is the cream of the cheese. Cheese
should be kept in a dry, cool place,
turned and rubbed every day,- and greased
whenever they seem dry; if this is not
attended to thoroughly they are apt to

crack.”
--—————.OC~————-——

Mrs. J. P. P., of Wisner, wonders why
ladies will trouble to pack hams in lard
as it seems to her a waste of time, labor
and patience. She keeps hers in brine in
barrels, and has no trouble with it, ex-
cept to change the brine if necessary. We
would like her method of treatment, in-
cluding curing, if she will kindly forward
it. A heavy portiere or curtain is' ad-
mirably adapted to curtain a bay window
from a room, wherever it does not make
the room too dark. The curtain should
be in two parts, so that it can be grace-

fully draped on each side of the window.
The Algerian curtains spoken of in the
Household heretofore are cheap and
ﬁretty, as are also double faced Canton

annel draperies There is little diﬂerence

 

~he top into plaster of Paris, wet with

Contributed Recipes.

 

COFFEE—Sift a pan of wheat bran till only
the husks remain; thoroughly mix with it, so
all the husks are moistened, one teacupful of
the best New Orleans molasses; put into drip-
ping pans or baking tins and roast in the oven
the same as coffee, using the same care and at-
tention to prevent burning and in stirring to
insure evenness of roast that is used in brown-
ing coffee; then mix in the proportion of one
pound of browned and ground coffee (I brown
my own, take it along when I go to the store
and have it ground in the big mill) to two
pounds of the roasted bran. Put into glass
fruit jars, turn the covers down tightly and
set away in a dark closet. A heaping table-
spoonful makes two good cups . Stir up with
egg, make with boiling water freshly brought
from the well, and in every way treat in the
cooking and serving at table exactly as you
would pure coﬂee.

RIPE TOMATO PICKLES.-—A new four-gallon
jar; smooth, solid, ripe, scalded and cleaned
tomatoes enough to ﬁll it; two teacupfuls of
sugar and one of salt well mixed, and two or
three pints of sliced horseradish. Sprinkle a
little salt, sugar and horseradish on the bot-
tom of the jar, then place a layer of tomatoes,
then more sugar, salt and horseradish, and so
on until the jar is rounding full. Place a plate
and alight weight, not to exceed a pound, on
top, and let stand on the kitchen table or in
the pantry two or three days, then carry to
the coolest corner of the cellar, and in a couple
of weeks you will have something that is both
good and handsome. A white scum may rise
after awhile, if so, remove it and keep right on
eating your pickles. One of my neighbors had
pickles that she made in this way last fall to
use in harvest this summer. I have never been
able to keep them later than February because
they are all eaten by that time. E. L. Nrn.

Mnranona.

 

PICNIC Cams—White part: One cup white
sugar; one half-cup butter; whites of three
eggs; half-cup sweet milk; one cup corn starch;
one cup ﬂour, two teaspoonfuls baking powder;
lemon extract. Bake in two layers. Dark
part: Take yolks of two eggs; two tablespoon-
fuls dark sugar; two of molasses, one of but-
ter; half-cup sour cream; a small teaspoonful
soda; halfteaspoonful of cinnamon; half a
nutmeg; one cup ﬂour; one cup currants or
any other kind of fruit (dried cherries are good).
Bake in one layer. Put together with jelly, the
dark layer in the'eenter. Mas. EDWARDS.
Honrox.

 

 

AM [8 YLE '8

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PEARLINE

THE BEST THING KlV'OWN

FOB

In Hard or Soft, Hot or Cold Water.

AYES LABOR, TIME and SOAP AMAZ-
GLY, and gives universal satisfaction. Na

family , rich or poor, should be without it.

acid b all Grocers. BEWARE of imitnﬂoﬂ

well designed to mislead. PiEARLmE Ith-

ONLY SAFE labor-saving compound. kit's Iln

 

in price.

 

W8 bears the above symbol, and name at
JAMES PYLE. NEW YORK.

 

 

  

