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HlﬁETROITjAPRIL 22, 4.884.

 

THE HOU§EH©mesuppremema

 

 

WOMAN’S L0 VE.

 

The dome of heaven is not half so deep
As a true woman's love;

The silver sentinels may fall asleep
Upon their beats above,

Her heart is wakeful still. [t is its rest

If it can guard the one to it the best.

Go pluck the spray from yonder budding bush,
And, meeting the red day,
The inextingnishable morning push
Back into streaks of gray,
With thy own feeble breath blow out the sun;
Thou cannot quench her love when once ’tls won.

ltis the shield. the trumpet and the spear
In the campaign of life;
The warrior without it well may fear;
Unarmed he seeks the strife.
I es, it is deeper than the blue above,
For ’tis an exiled gleam of heaven’s love.
—-Good Words.

——-._.—.——

POSSIBILITIES.

 

I have watched with no slight interest
the progress of the discussion on the
housekeeping question carried on in these
columns. The weight of evidence before
the Household Court seems to indicate a
general belief that it is not necessary a
woman should grow up in a kitchen in
order to make a good housekeeper. I
have put this question to many of my
personal friends, with usually the same
results. It is just to add that nearly all
qualify their opinions by adding that ear-
ly training and familiarity with domestic
processes are an aid, a help a mother
ought to give her daughters if circum-
stances permit.

For myself, while I admit the impor~
tance of good cooking and its relation-
ship to good health, I cannot see that it is
necessary to begin in pinafores in order
to be able at twenty to prepare the simple

cookery which is our staple diet. Of

French made dishes I know noth-
ing, hence cannot say how long it
would take to learn to convert an
old boot into a savory ragout, as
a French chef is said to be able
to do. But really, are we women so in-
conceivably stupid that we must make
bread for years before we can learn to do
it properly? Cannot we make pie—crust
as well after ﬁve times trying as after ﬁve
hundred? Is the preparation of any artiv
cle of-food so mysterious a proceeding
that a woman of average intelligence can
not master it in a few painstaking trials?
Certainly any woman 'who has respect.
enough for the work to _“do it with her
brains,” can learn to cook in six months.
No respectable reason can be brought for-
ward why she should not; there is no

 

eighth sense whose presence or absence
makes or mars the cook, “genius” here
lies in accuracy and intelligent compre
hension.

But as it is “not all of life to live,” so
it is not all of housekeeping to cook.
One may be a good cook and yet a poor
housekeeper. The woman who rules her
house wisely and well has a multiplicity
of duties, in the performance of which
she needs Argus eyes and will undoubted-
ly wish for the hundred hands of
Briareus; and most essential of all is what
New Englanders call “ faculty,” which is
only another name for executive ability,
the power to plan her work to the best ad-
vantage, to foresee results and meet
emergencies. There are many who work
hard and accomplish little, through lack
of this best of gifts to the working
woman.

My own opinion (which is largely
founded on observation) is that a woman
who has been educated or trained in any
special direction, makes the best kind of
a housekeeper. If her education edu-
cates, it develops and brings out all the
strength of her character. It makes char—
acter. It makes her mistress of herself
and her surroundings. Her cultivated
brain sees there is no “luck ” about culin
ary processes, more than in the operations
of natural laws. I do not speak of that
alleged “ education ” which spoils a girl
for anything useful; it has nothing to do
with the genuine, save to make the latter’s
value more apparent by contrast.

It is not to be expected that the novice
will do everything "just right ” at the
very ﬁrst, but it is safe to conclude that
she will not make the same mistake the
second time. The adaptability, the readi-
ness to comprehend, the fertility in ex-
pedient which characterize the successful
student, contribute to the housekeeper’s
success. She has learned concentration
of mind and energy; she has but to bend
her faculties in a different direction.

(Will a woman who can resolve a chemi-

cal compound into its elements, or 00m.
pute the number of cubic yards of earth
required to level a valley, stand dismayed
and confounded before the elementary
English of a cook—book, or be conquered
by a pan of ﬂour and a yeast-cake? The
arts of the kitchen are simplicity itself
before the difﬁculties she has already sur-
mounted. Success or failure lie in the in
tention of the worker, not in the diﬂlcul-
ties of the cuisine. The earnest woman’s

laurels are measured by her ambition. I
have often noticed that an old' school-
teacher almost always_ makes a good

 

housekeeper, and this in spite of “Slow-
mus’ ” assertion to the contrary. She
takes into her kitchen the punctuality,
regularity, self-discipline and executive
ability she learned in the school-room as
student and instructor, and under these
incentives her household tasks resolve
themselves into a routine involving the
least friction and returning the best re-
sults. And generally speaking, the better
the teacher the better the housekeeper.

“Some women are born housekeepers,”
says one of our Household writers. Is it
not that some women are gifted with
more executive ability than others, and
so make a success of the work which it.
has fallen to them to do? Might not
these “ born housekeepers ” have suc-
ceeded equally well in other lines of
labor, if their lives had run in other chan-
nels? I have enough conﬁdence in the
average woman to believe she can do
whatever she sets out to do, if she bends
her energies to the work, entering into
it with a ﬁxed purpose, a deﬁnite end, a
courageous heart. If she is to be always
lamenting that her lot is not happier, that
she must work while others whom she de-
clares no better than herself can play, if
she is half ashamed of her work. as if de-
graded by it, and always slighting as
much of it as she can, she will never
know the happiness which comes of suc-
cess and feeling that if the task is not
the one she would have chosen for her-
self, she has yet done it as faithfully as
she could. I cannot see why an educated
woman should hesitate to identify herself
with a work which she recognizes as be-
ing for the best interests of those who are
dear to her, though I can see that one who
is restless and discontented because she
has no resources in herself, and whose.
education failed to teach her the dignity
and nobility of toil for those we love, can
view her domestic duties as “belittling
cares ” and pity herself as a martyr.

The question, then, seems to be less
whether a woman can become a good
housekeeper in a short time, than wheth~
er she will. The foolish sisterhood who
consider household work degrading
drudgery will without doubt always win
the epithet of “slack" and “slattern.”
But the woman whose education or na-

tive good sense teach her the intimate re-
lationship of a well ordered house to the
present and future welfare of the family,
and who sees that upon the teachings and
tr ‘ining and prosperity of home depend
the fate of the nation, will gladly give of
energy, strength and strong intent, and
will be the conqueror of the cuisine;

BEATRIX.

 


 

2 THE HOUSEHOLD.

 

THE LESSON OF THE RIOT.

 

While the recent carnival of crime in
Cincinnati has caused a shudder through
the land, and has rudely opened our eyes
to the fact that only a spark is wanting
to ignite a social volcano, which we had
scarcely dreamed existed in our favored
land, it has also awakened us to a sense
of duty, to investigate this unknown
phenomenon, and seek a cause for the ter'
rible outbreak.

There is no doubt there has long beena
growing apathy among the people in gen~
eral, in regard to the working of our
social and political machinery. Cliques
and rings have had full charge, and the
parties not directly interested in further-
ing personal interests or ambition, either
for themselves or associates, have mani-
fested little concern in the matter. There
has also been a base pandering to the
passions of the lowest classes. They arer
always on the gm? m'ae where. excitement
is to be found, or a prospect opens for in-
dulging in debauch. Their votes count
as well as those of patriotic intelligence,
and they are bound to vote, while the man
of mark shrugs his shoulders at the dirty
political sea, and stays away from the
strife. .

It is no wonder that in this condition
of affairs, those who do the voting de-
mand the right to name the candidates,
and that this demand is in many cases
conceded, is clear. Oﬂ‘icers elected by the
votes of this class, and looking forward
to a re-election, are apt to see their of-
fences with a glamoured eye, and bestir
themselves with backward alacrity, in
bringing them to justice. With oﬁicials
thus handicapped, if not corrupted, and
juries by our enlightened system nec-
essarily in most instances drawn from the
ignorant, if not depraved classes, it is not
any wonder that in too many cases, trials
of grave offenders have been but a traves-
ty of justice.

In this “aesthetic age,” too, there has
grown up a mawkish sentimentality, a
pity as uncalled for as it is misplaced,
toward the criminal when once in the
grip of the law. And there have been
found foolish women to lead in this
foolish. nay, criminal crusade. Women
who would hold up their hands in holy
horror of the crime, make a martyr of the
criminal, and almost deify a human de-

mon. It is as senseless as it is wicked
.to pursue such a course, and will not fail
to bring swift retribution in breaking
down regard for law and horror of crime.
The tyro in criminality sees the leaders
made heroes, courted and caressed by fair
women, cared for by the best legal lights,
whose use their high honors and erudi-
tion to convince the model jury, that the
greatest criminal is only a poor unfortu-
nate, whom it would be cruelty to con-
vict. _

(No wonder the people grow restive un-
der such proceedings, having well learned
the further truth, that if a rogue is, un-
happily, convicted, the judge, jury and
prosecuting oﬂicer will likely recommend
him as a ﬁt subject for executive clemen-
Lcy, and he will soon walk the streets with
his evil deeds condoned by a gushing

her, and I feared the result.

pardon. But,‘alas, if the martyr murder~
er is convicted, and condemned to meet
the fate he meted to his victim, it is then
he rises to the sublime. He holds a king-
ly court in his cell, the oﬂicers of the law
wait for his orders, and are swift to do
his bidding, the best of fare and service
is his, ﬂowers and favors are showered
upon him, and his crime forgotten in the
solicitude shown for his body and soul.
The clergy, the ladies, and society at large,
are in a ferment till he proclaims he “is
forgiven and going home to glory,” and
with a hosanna he goes triumphantly
from the scaffold—where?

This is all wrong, and must be reme-
died by men of worth and character as-
suming the reins of authority and govern-
ment, relegating the vicious and criminal
characters to back seats, and asserting
and upholding the majesty of the law, or
this deplorable affair will be only a fore
taste of misery in store for us.

We must have honest men in power,
and afaithful execution of just laws, or
all is lost. A. 1.. L.

Gasasr'nztn. .

——-——o—O~—o—-—-——

ORDER—LOVING \VOMEN.

 

_ Ithank the Editor for her cordial in-
vitation to come again, and gladly avail
myself of the privilege.

I think I can now appreciate the sense
of order which every woman possesses,
who loves to see her kitchen, pantry and
closets in a well regulated condition at
all times, and who strives to keep them
so by having a place for everything, and
everything in its place. Truly, there is
a “ﬁtness in all things,” and what
housekeeper is not occasionally just a lit-
tle annoyed by some well-meaning, but
thoughtless visitor, who imagines .she is
helping amazingly by wiping dishes, or
sweeping ﬂoors, but who puts your silver
spoons in the knife box instead of in the
spoonholder; the cups, saucers and plates
in just the opposite corners of the shelf,
or perhaps on a different shelf entirely,
from that on which you are accustomed
to keep them, sets the broom or brush
downward behind the stove, instead of
hanging it in proper place. I well re-
member an instance illustrating this, in
which I was the unwitting offender. I
was passing a few weeks’ vacation at the
house of a much respected relative, who,
by the way, is noted among her neigh-
bors as being an excellent housekeeper,
and withal, a very amiable lady. One
morning soon after my arrival, as I was
about to enter the kitchen, I heard my
good aunt’s voice raised high in righteous
indignation, saying “She is old enough
to learn anyway, and might as well know
ﬁrst as last.” Knowing she must mean
me, my ﬁrst impulse was to beat a retreat,
as I mistrusted Ihad committed some un-
pardonable offence in my zeal to help
Upon
second thought I resolved to boldly “ face
the music,” as she said I might “as well
know ﬁrst as last.” I found, upon enter-
ing, that the‘ particular offense of that
morning was, that I had cart—l: ssly mis-
placed several baking powder cans, (all

 

.of one size, and to my inexperienced eye,
0

 

looking exactly alike.) in which she kept
various kinds of spiCes, etc., and which
she, further, kept in a certain order on
the shelf, so that even in the dark she
could place her hand on the one she
wished.

As I was scribbling this, the postman
came to the door with the FARMER. Of
course I had to stop and look over the
Household. I immediately recognized
E1 See’s now, and my husband upon
reading her article said: “I do not know
what that man is made of who wants
hot bread every meal."

I notice several new contributors, and
agree with “Friend,” that our paper
grows better every week. It seems as if
I can hardly wait for the cold winds to
stop blowing and the frost to get entirely
out of the ground, Iam so anxious to see
my hyacinths, lilies of the valley, and
other ﬂowers peeping their beautiful
heads up from the cold beds, where they
have slept for such a long time. I do
love ﬂowers and take great pleasure in
cultivating and attending to the wants of
even a few, and that is all I can have
either summer or winter, for want of
sufﬁcient room to keep them. I know of
another whom I think loves them too, as
my husband says he has seen her one. ﬁne
summer day, admiring those growing
in D. M. Ferry & Co.’s experimental
grounds. A-nd, Beatrix, aren’t they lovely?
She will wonder now who I am, but I do
not think she would know, even should
she ask the Editor. I will close by giving
a recipe for cookies, which I often use, as
it requires no eggs, and that, you know is
an important item in the city housekeep~
ing expenses, especially when eggs are
forty cents per dozen, as they have been
the past winter. The recipe was given
me by the aunt above mentioned, there-
fore I call them “ Aunt Nancy’s cookies.”

MOLLIE MOONSHINE .
Daraorr.

[The recipe for cookies will be found
under the head of “Contributed Recipes.”]

-—————.-.—.———

EXTREME FAITH OR DOUBT.

 

“Mamma, did Doctor Stone make God?”
inquires a ﬁve-year-old boy; and while we
smile at his childish faith in the power of
that “ big medicine man,” we tell our-
selves that it is quite as reasonable as the
one cherished by many an adult mind.

We use all the judgment we possess
upon other questions, but when it comes
to sickness and disease, we expect our
physician to cure everything; from that
brought on by yesterday’s big dinner, to
the one we inherited from our grand-

parents. This too, with no help on our .

part in the line of diet and daily habits,
We insist upon our meats, coffee, tea and
corsets in spite of his remonstrance, and
then if his drugs fail to remove the dis-
ease, for the simple reason that its cause
is daily renewed, why, we say he doesn't
know anything, and try somebody else

Tue most of us do this; but a few go to
another extreme, and say that a physician,
in spite of his years of study and long
practice, is no more skillful than them-
selves. I admit that he may not under-
stand the treatment of infants as well as

.. am ‘1“!th

 

 

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*aﬂiaruameassm . . .

 

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3?“.

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I groves—bitter fand sweet—dipping their

, takes a zigzag course; stopping at various

    

THE HOUSEHOLD. M_. a

 

a mother who has reared several, because
she has had acloser experience with them,
but for this very reason, he has a great
advantage with older patients. We all
know the value of experience in sickness.
We may read and read, but we are quite
apt to gather up some erroneous ideas,
which only actual knowledge can dispel;
while we who pass for good nurses, and
pride ourselves upon our plasters, syrups,
sweats and packs, do not dip over deep
into medical skill. How many of us wise
mothers understand anything of our
child’s pulse or temperature, or the indi-
cations of its tongue, farther than its
being either “coated,” or “not coated.”
We need abetter knowledge of physiology
and hygiene. It should be taught in every
school, and the people become better
acquainted with the care of health and
cause of disease. It always seems to me
that a disease which grows upon one
slowly, is caused by some error of daily
life or labor, and though it may be alle-
viated, can never be removed, except by
change. In our class, the only prescrip-
tion that nine out of ten ailing women-
need is rest; and yet they either will not
or cannot take it—even when they pay
for it—and we all know that makes con-
siderable difference. I think it one mis—
take to feel ourselves unable to attend to
the common, simple disorders to which
the human system is liable; and another
to so underrate medical skill and exper»
ience as to delay calling a physician, un—
til we feel the shadow of the dread mes-
senger in our home; to either feel our-
selves quite helpless, or believe that to
another has has been given the super-
omnipotent power suggested by the little
boy’s question. A. n. J.
Tuoxas, April 2nd.

 

THE LAND OF FLOW’ERS.

One’s ﬁrst duty when traveling is to at-
tentively “read up” before visiting any
new place of interest. The following is
what Iread in one of the most popular
guide books about the St. Johns River:
“ There are but few streams in the world
that present a more tropical appearance
along their whole course. We ﬁnd orange

gold dappled boughs into its tepid
waters; on its banks rises the stately mag-
nolia in all its pride, steeping the atmos-
phere in its rich perfume. The waters
of this noble stream are a dark blue,

slightly brackish in taste, as far up as .

Lake George.”

It was with bright anticipations of
pleasure that with a small party of new
acquaintances, I _ went on board the
Cygnus one morning, bound for a trip up
the river. We settled ourselves in un-
easy chairs on deck, taking good care to
seek sheltered nooks, for the air was raw
and chilly. As we steamed out from the
dock, taking a course due south, the river
opened before us into a broad, lake~hke
expanse, and we afterwards found that
in reality the river as far as Pilatka was a
series of lakes opening into each other,
and averaging from two to ﬁve miles in
width. For the most part the steamer

landings, so that tolerably good views of
both banks can be obtained. At every
curve of the shore or turn of the steamer
a fresh disappointment is experienced.
The water resembles black ink after a
moderate freeze! The shores present a
sameness and tameness that become very
monotonous. The banks seem nearly
level with the water. except in half a
dozen places where there is a perceptible
rise of a few feet. A dense forest grows
to the water’s edge, each tree so com-
pletely draped in gray moss that its foli-
age is invisible. Here and there an open-
ing in the forest reveals a hotel, a few
cottages, and we know by our guide
book it is some “ famous resort.” By per-
sistent use of the opera glass, we saw one
orange grove, or at least we were told so,
.but failed to discover any “ gold dappled
boughs.” A cold raw wind swept over
the deck, albeit the sun shone brightly.
Occasionally three forlorn looking Ital-
ians ground out doleful music. As hour
after hour glided by the monotonous pic—
ture in black and gray grew positively
hateful, and all except the inevitable
smoker gladly retired to the salon. One
happy exception to the dismal scene was
at Magnolia, where we saw a beautiful
vi‘sta opening between magniﬁcent live
oaks and magnolias, bending beneath a
weight of long, swinging pennons of
moss.
It was a decided relief to hear the cry
“ Pilatka,” and we stepped briskly upon
the dock amid a babel of voices, to be
confronted by a crowd of curious specta-
tors, the one event in the placid existence
of the river towns being the daily ar
rival of the steamer with its load of fresh
victims: Assured by the porter who
grasped my satchel that it was “but a
step,” I waded wearily after him through
deep clinging sand to a comfortable hotel.
By-the-way, I found nearly all the hotels
in Florida are managed by northern
men, and are in most instances very
good, but very expensive places of resi-
dence. Another fact I learned, which
surprised me very much, and that is that
all Supplies were obtained from the north,~
more particularly New York. I found
absolutely nothing upon the bill of fare
of Florida’s products except ﬁsh and
oranges. Even bananas were imported.
Pilatka is certainly a very pretty little
town, although it can be much improved.
The streets are Wide and shaded by well«
kept rows of sour orange trees, many of
which are prettily loaded with oranges
the year round. There are a number of
orange groves in the vicinity, but with
the exception of three are hardly worth
visiting. ‘Most people are disappointed
in their ﬁrst visit to an orange grove, be-
cause nearly all are small, seldom extend-
ing over more than one-fourth of an acre,
and the tree itself, unless well trained
and cultivated, is not as beautiful as many
of our common apple trees in early
autumn. ~
I saw what is seldom seen at Pilatka, a
real live alligator in the river. He was a
dozen yards from shore, quietly napping
apparently, and looked very meek and

 

harmless. I also saw the alligator that

“views,”——lying outside the door of a
traveling “ art gallery,”—only a poor in”
nocent “ stuffed one,” though the pictures
do not thus represent him.

Here, as at every place I visited in Flor

ida, I found everybody dissatisﬁed with
present quarters, grumbling about the
fare, the climate, the ﬂeas, the mosquitos,
the sand, the malaria, and eagerly plan-
ning to go “south" to some advertised
El Dorado.

The man who is always in a hurry
should give Florida awide berth. The
average rate of speed on the railroad from
Pilatka to Cedar Keys is twelve miles an
hour, and one constantly wonders why
the train stops every little while in the
midst of pine woods or low swamps. I
could not account for it unless it was to
give the passengers a chance to “pros-
pect.” At all events it became the fash-
ion to leave the car at every pause, and I
observed that each time the prospect
seemed less pleasing. We crossed the
backbone of the peninsula, through the
boasted garden lands of the State, and
yet I was repeatedly informed that they
had to import vegetables from the north
to supply the demand. ()ne disgusted
orange grower told me that the reason
was because “ the soil blew away, carry-
ing with it the seed." Certainly the most
perfect pictures of blasted hopes that I
ever saw were at some of the new orange
plantations, and I am afraid if some of
the proprietors of said plantations should
read this letter they would accuse me of
giving too much praise to the country-

unless they were about to sell out.

Cedar Keys, as we approached, presented
a novel and picturesque appearance. The
old town and the new are built on separ~
ate Islands in the midst of a small archi‘
pelago of tiny islands. each bearing a
group of tall tufted palms. The waters
of the Gulf shine beautifully bright and
blue, and in the soft. hazy atmosphere
every object at a distance loses all its dis~
agreeable features and appears beauti-
ful. The charm vanished when we were
fully within the precincts of the town.
Herein this important shipping port it
was impossible to feel comfortable, and
here was assembled a large company of
disgusted travelers waiting for a steamer
which did not appear for three days. In
vain we essayed to walk about the town.
The sand, the ﬂeas, the heat, and the dust
were simply intolerable, while the hotels
offered little in the way of necessary com-
forts, and serenely demanded the regula-
tion price, four dollars per day. One
thing that impressed me as strange was
the fact that many prominent native
Floridians from different parts of the
State were quartered at the hotels, who,
like the “ northerners,” were “going
south to escape the disagreeable winter
season.” It was quite edifying to hear
them expatiate upon the beauties of
Florida in summer, and it was a satis-
faction to know that it is beautiful some-
time, though they are candid enough to
admit that it certainly is an unhealthy
climate. ,,

And so we wandered from place to
place, seeking health, rest and recreation,

 

ﬁgures so prominently in Floridian

    

and ﬁnding little of either, until at last


 

4 __ THE. HOUSEHOLD.

 

 

we discovered that we were pursuing a
“will-’o-the-wisp.” While a few may be
beneﬁtted by a winter residence in Flor
ida; I am satisﬁed that it is a very poor
place for invalids and small farmers, and
a good place for hotel men, speculators,
and snobs, with unlimited cash and plen-
ty of time. Tampa undoubtedly offers
the greatest attraction in the way of cli-
mate, and Key West is to my mind the
most attractive place for the health-seeker
in Florida; but it is doubtful if either
offers a fair equivalent for the home com-
forts and many actual necessities which
must be relinquished when taking resid-
ence at either place. I. F. N.
DETROIT, April 14, 1884.
—o—.—o—o———

THE COOKING SCHOOL.

 

Miss Maria Parloa, who has become
famous by her lectures on culinary
science, has been teaching aclass of ladies
from “our best society” in this city, for
the past ten days. The lessons have been
given in Abstract Hall, Where a good-
sized range has been set ‘up, and all
accessories provided. The ladies in at-

'tendance bring spoon and plate, that they
may taste the viands when the process is
perfected. Miss Parloa, being herself
mistress of her theme, explains very fully
the reasons of each step, and economy is
considered in all her teachings. All the
dishes on the programme for a day’s les~
son are in process of preparation at the
same time, thus instructing in the art of
managing “many irons in the ﬁre ” at
the same time.

From among the many recipes given by
Miss Parloa to her class, all of which have
been .prepared in presence of and tasted
by its members, we have selected a num-
ber which we propose to give for the
beneﬁt of Household readers, especially
those practical housekeepers who are pro-
gressive enough to enjoy experimenting
with new dishes. It is needless to state

that the utmost accuracy is employed in'

all measurements, and the neatness and
daintiness of the methods make every
spectator fully aware that she is witness-
ing a work of science and art.

The lecturer took a sirloin roast, from
which she cut the suet, leaving the fat to
improve the ﬂavor. She wiped it dry
with a towel, and then dredged it on all
sides with salt, pepper and ﬂour, in the
order named. On the bottom of the bak-
ing pan she laida rack to support the
meat, explaining that roast meat should
never be laid directly upon the pan. The
bottom of the pan was lightly covered
with ﬂour and salt and pepper, the meat
laid on the rack, and set in a very hot
oven forafew moments, to brown the
ﬂour in the pan, then add enough hot
water to cover the bottom. In ten minn-
tes baste the meat with the gravy, dredge
with salt, pepper and ﬂour, and repeat
this every ﬁfteen minutes, turning the
meat as it becomes brown. The heat
should be very great at ﬁrst, to harden
the albumen and thus prevent the escape
of the juices of the meat. After it is
once crusted, the heat can be diminished.
The salt draws out the juices of the meat,
but the ﬂour formsa paste which keeps

 

them in, and thus makes the meat richer
and better.

With this roast Miss Parloa served a
Yorkshire pudding, prepared as follows:
Take one pint of milk, two-thirds cupful
of ﬂour, three eggs, and a scant teaspoon
of salt. Beat the eggs very light, add
the salt and milk, pour half a cupful of
the mixture on the ﬂour, beat till perfect
ly smooth, then add the remainder. Take
up the meat, pour off the gravy and pour
in the batter, return the meat and bake
forty-ﬁve minutes. The pudding is to be
served, hot, with the meat.

When we are tired of roast beef, we
may change our menu by preparing a
ﬁllet, which is simply the tenderloin
from which all tough skin and muscles
have been removed. Cuts were made at
intervals, and bits of pork inserted, the
process being called “larding.” The
whole was then dredged with salt, pepper
and ﬂour, laid in a small pan with no
water, and baked half an hour. Although
meat thus prepared is not considered as
nutritious as a roast the method affords a
variation in the c'utsz'ne which is agree-
able.

 

FINE IRON I NG .

 

I have never seen a better way to “ do
up” cuffs, collars and shirts, than I saw
this winter by a person who had worked
in a laundry, and when I examined them
and saw the glossy surface and the ﬂexi-
ble stiffness of the articles, without the
least of the brittle crackling of so much
of the home laundrying, I thought I
would try it and then mention it here.
She ﬁrst made a basin of boiling starch in
the usual way, only boiling it thoroughly;
then removed from the stove and took
out half acupful of it and et it aside.
Then she dissolved with cold water a ta-
blespoonful of starch and stirred into that
in the basin, then starched the clothes,
rubbing it well in, and rolled them up. In
about an hour, after pulling into perfect
shape, she spread a clean smooth cloth
over and ironed a few times over, then
removed it and ironed again, and I
thought the article was looking extremely
well. But when she took the starch saved
out, and with a rag rubbed it over
and polished off, it was so nice I thought
it altogether an improvement.

That letter of El See’s (whom I recog-
nize with pleasure.) decides me to send
directions for making good bread when
the ﬂour is not “ so very” good or good
indeed. The night before I wish to bake
I take a cup of new milk and heat to
boiling andstir into it half a cupful of
cornmeal; season with salt, and proceed“
as with salt rising. I usually, with a
large baking, scald a quart of ﬂour by
pouring boiling water in and stirring to a
paste and add to the sponge, which will
make the bread more tender and prevent
drying if kept a few days.

As I have not use for postage stamps a1
together, when seeds or ﬂowers are order-
ed, I would prefer postal orders for sums

over 50 cents, which will only amount to
three cents extra, and I will add extra
seeds to the order for it. '
‘ MRS. M. A. FULLER, (Aaron’s Wife).
anronvrnnn. ..

HOUSEHOLD HINTS.

 

“ AUNT ADDIE,” in the Omantry Gentle-
man, tells us a linen bed tick may be
cleansed—with the feathers still in it, by
taking a piece of white soap, wetting i1;
and rubbing over the tick. Lay the tick
rout in the grass for a few days, turning
occasionally, and it will soon become
‘quite clean. ‘

 

A PRETTY apron, worn by a little girl
of about nine years, who was evidently
enjoying a ride in that plebeian convey-
ance, the street car, attracted my atten-
tion the other day. It was of white mull
and trimmed with ﬁne rick-rack. The
bib and skirt were out together, with
straps going over the shoulder to the belt
behind. The novelty was that the mull
of the bib was only an eighth of a yard
deep, and ﬁlled in to the orthodox height
with awide piece of rick-rack, through

very pretty.

 

A CORRESPONDENT of the Country Gen-
t'eman recommends a well-cleaned ﬁour
barrel as a convenient place to store ﬂan»
nels, Winter wraps, woolen dresses, etc.,
during the summer months. Paste strips
of newspaper over every crevice of the
barrel, on the inside, and after it is ﬁlled
paste a newspaper over the top and over
this a piece of strong wrapping paper, to
guard against accidental breakage. The
barrel may be made sightly by covering it
with cretonne, as directed for the clothes
receiver described in the Household of
April 8th. Furs may be kept from moths
by shaking thoroughly, and packing in
the box in which they came, if whole,
and pasting over the edges of the cover
with strips of newspaper. It is said moth
will not work in colored furs, the dye be
ing distasteful to them.

 

As this is the season for papering, and
as so much of the success in hanging pa-
per depends upon the paste used, we give
place to the following directions for mak-
ing the article used by professional paper
hangers. The formula is taken from the
Ma-nufacturerand Builder: Beat up four
pounds of good white Wheaten ﬂour in
cold water—euough to form a stiff batter
-—sifting the ﬂour ﬁrst, and beat it well
to take out all the lumps. Then add
about two ounces of well powdered alum.
Have a quantity of boiling water ready at
hand, take it boiling from the ﬁre and
pour it gently and quickly oyer the bat—
ter, stirring it rapidly at the same time;
and when it is observed to swell and lose
the white color of the ﬂour it is cooked
and ﬁnished. The quantities herein indi-
cated should make about three-fourths
of a pail of solid paste. It is recommend-
ed not to use it while hot, as when cool it
adheres better and goes further. A little
cold water poured over the top of the
mass will prevent the formation of a skin
from the drying out of the paste. When
about to use, a small additional quantity
of cold water should be added, so that the
paste will spread easily and quickly under

 

the brush. In warm weather this paste
must be used quickly, as it cannot be kep‘

which the bright red of her dress looked '

_ .A s «watt-r -. 1

is ‘3

 

 


"; . saw-er” .-A-~"

 

 

0

THE HoUsEHoLD. 5

 

 

for many days without fermenting and
gouring, when it becomes thin, watery
and useless. If it be desired to avoid this,
the addition of a few drops of carholic
acid to the mass when it is prepared will
enable it to be kept almost indeﬁnitely.

 

Here is a valuable item for our
cooks to ponder upon: Dr. Kedzie
says: In cooking acid fruits house-
keepers unwittingly waste a good part
of the sugar. Anxious to get the full-
est eﬂects of the sugar upon the small
fruits they boil the two together, and thus
convert most of the cane sugar into grape
sugar. Several years ago my assistant in
chemistry tested this matter by placing
one hundred parts of ripe gooseberries in
a stewpan WIth water to cover them. ad-
ded twen .—y ﬁve parts of sugar and cooked
the fruit. A second portion of the same
berries was cooked without sugar, and
after the fruit w as partially cooked the 25
parts of sugar added, and when this sugar
had dissolved both samples of cooked
fruit‘ were analyzed, when one-half the
sugar in the ﬁrst batch was converted Into
glucose, and only one-tenth of the cane
sugar in the second batch was thus chang
ed.- If the gooseberries had been green
the results would have been more striking.
If very acid fruits, like currants and cran'
berries, are rapidly cooked by boiling and
then setto cool for a few minutes and the
sugar added, a ﬁne jelly-like mass will he
found when the sauce is cold, very differ-
ent from the watery mess so often seen.
In “making preserves ” the same princi—
ples hold good for the most part, though
preserves are more apt to work or ferment
if sugar is not cooked with the fruit. In
this case it is better to steam the fruit till
it is so tender th at a straw may penetrate
it, then put the fruit into cans, add the
sugar, and seal up at once. Three pounds
of sugar for four pounds of fruit will be
ample.

 

SCRAPS.

 

A. H. J .’s suggestions in regard to the
old hoopskirts, don’t help me at all. How
can you cremate a regulation crinoline in
a small size Argand base-burner? And
when you’ve no raspberry bushes to tie
up! The rag-man scorns them and the
peripatetic garbage cart will none of them.
The hope of getting ﬁnally rid of such ac-
cumulations gets as Indefinite as the
time indicated by the famous sign on the
barber shop at Seville, of 'which I have
heard: “ Tomorrow our customers will
be shaved gratis.”

 

A. H. J. asks why experienced house-
keepers so often learn some new and bet-
ter way of doing things, and inquires in
to the value of “Households,” if any one
can learn the art of housekeeping in six
months. Does a person who learns any
business, trade or employment, learn all
there is of it and never get any new ideas
afterward? I confess .I do not know
of any work whatever, which is not in-
ﬂuenced by new and better ways of per-
formance, brought forward by invention
or more extended knowledge. Even the
mechanical work of laying brick and

 

daubing paint, has its “new wrinkles.’
And what a blessed good thing it is that
It is so! How terribly monotonous it
would be to never vary our toil in the
least, to never-have the pleasure of trying
somebody’s “ better way,” or experiment-
ing with an original one! Bless you, the
“ new ways " are the housekeeper’s salva—
tion; they teach us we are not automatons,
nor our work what Mr. Mantilini would
call “one demnition grind.” As for the
“ Households,” they are to the house-
keeper what trade papers are to artisans
and manufacturers, chronicles of what
others do and think, indices of the better
methods we want to know about, the
medium for us to give our own good ideas
and get other people’s.

 

ON a Grand Trunk car the other day,
my seat was immediately in front of two
ladies who were just returning home
froma visit to this city. In that con-
ﬁdental conversation which some women
fall into in public places, mention was
made of some objections raised by the
husbands to the visit. One said: “ My
husband is perfectly silly about me; he
can’t bear to have me out of his sight
when he is home. He never says any-
thing when I wantto go to see pa and ma,
but I know he would not let me go any
where else to stay a week. I’d give .a
thousand dollars if he did not think so
much of me. I tell him he is perfectly
silly.” I could not help feeling that the
husband was not so silly as the wife was
foolish, to wish that her husband’s devo
tion and love for her might diminish, that
she might enjoy a triﬂe more freedom, and
I just longed to tell her so. It would seem
as if a wife ought to be very proud of her
husband’s aﬁection, and boast of holding
him to her, instead of deprecating his
fondness. Perhaps this wife was con
soled by her companion, who assured her
that he’d “get over that,” and be quite
willing she should go visiting quite as
much as she liked. Undoubtedly. To be
told by the object of one’s affection, that
that affection is “perfectly silly,” would
act somewhat as a damper, to the average
husband, at least. B.

 

A SUGGESTION ON BREAD-MAK—
ING.

 

I have noticed that in nearly all the di~
rections for bread making which have ap—
peared in the Household, water has been
recommended to use for mixing. I think
if the bread—makers would use sweet milk,
which may be skimmed if preferred, they
would ﬁnd their bread whiter, sweeter
and more nutritious. There is another
advantage in the use of milk, the baking
can be got out of the way early in the
forenoon, instead of occupying the great-
er part of the day. I set my sponge over
night, mould into loaves before or imme-
diately after breakfast, as I ﬁnd the time,
let rise, and have it out of the oven cer.
tainly by nine o’clock, often earlier.
Then, too, I ﬁnd the bread takes a nicer
brawn when mixed with milk, and almost
every farmer’s family has plenty to use.
I make breakfast rolls which we all like
very much, by taking out a portion of the

 

sponge, kneading in a lump of butter-—
quite lightly, that the rolls may be ﬂaky-—
set in a warm place where they will rise
quickly, and bake ten or ﬁfteen minutes.

AI'NT L'IL'ISE.
PORT HURON.

 

INQUIRY.

 

I wish to inquire through the House-
hold, in reference to the recipe that was
given for dyeing Turkey red. What
amount of the madder-ruot would it re-
?)uire for two or three pounds of goods?

lease answer through the Household.

JENNETT PENNOYER.
UTICA, April 11, ’84.

 

Amman—The recipe as given in our
exchange did not mention the quantity
of madder to be used. But a formula
which is essentially the same, requires
one half pound of the coloring matter
to every pound of goods.

 

 

Contributed Recipes.
Mas. J. W. PERKINS, of Detroit, sends the
following:

SCALLOPED Formosa-«Pare potatoes and
slice thinly; roll crackers ﬁnely. Puta layer
ofcrackers in a dish, moisteniug with sweet
milk, and add butter, pepper and salt; then a
layer of potatoes, butter, pepper and salt, and
soon, with a layer of crackers on top. Bake
two hours.

FRENCH Tom's—Two eggs beaten; pint of

‘i’milk, a little salt. Fill a spider about one-

third with lard, with a little butter added; dip
stale bread (baker’s bread is best) into the
milk and eggs, and fry brown on both sides-
Serve with maple or other syrup.

 

Atx'r Ltf’s LEMON PIE.—The juice and
grated rind of one large lemon, with one cup
of sugar stirred into it; three eggs, leaving out
the whites of two for frosting; aheaping table-
spoonful'of ﬂour rubbed into one cup of cold
water. Bake three-quarters of an hour. Beat
the. whites of the two eggs to a stiff froth, and
add three tablespoonfuls of pulverized sugar.
Spread over the pie and slightly brown in the
oven. 1.. C. :3.

PORT HURON.

 

AUNT NANCY'S (Iowans-One and one—half
cups sugar; one cup sour milk; one cup of
melted shortening (butter, lard, or half and
half of each) ; one teaspoonful soda; a pinch
of salt. Flavor to taste, and add ﬂour enough
to roll. MOLLIE Moonsmsn.

DETROIT.

VICTOR CHURN.

No iron or metal of any
kind touches the cream.
With same quality and
quantity of cream will
churn 20 per cent. quicker
and make a bettvr grade of
butter than any other churn
_Easy to cl an, light work-
ing. Made in 2, 4 and 6 gal-
lon sizes. Satisfaction gnar-
anteed. Address

H. P. BEUSUHER,

 

 

 

Htmmm, [Hill],
; j," Pat Channel Can Creamery

 

  

Used in Dairies now all over the U.
S. Makes more Butter than any other
' process. Our Testimonials in circulars
. are voucheIs. We furnish Chums, But
, tcr Workers, etc First order at whole-
, 3 ‘ sale where we have no agents—Agents
: " wanted. Send for Circulars,

WM. E. LINCOLN CO. Warren. Mass.

j29eow18t

 


6 . THE HOUSEHOLD.

 

 

cabinecha'iifi'i’ianeu Chum TMM IMPROVED MNGMM SEWING MAMMINM!

AND A1 L DAIRY SUPPLIES.

w The “ Michigan Farmer ” One “Year and a Machine
‘ For Only $18. 00!

We have made arrangements
to have manufactured for us a
large number of one of the best
Sewing Machines ever in use,
which we shall sell at about
one-third usual prices. Each
machine will be nice] ﬁnished
with a Box vaer,a rop Leaf
Table, and Four Drawers, and
will contain a. full set of the
latest improved attachments.
This illustration is an exact
representation of the Machine

- we send out.

The out below represents the
“ Head” or machine part of the
Sewing Machine. All parts are
made to gauge exactly, and are
constructed of the very ﬁnest
and best material. It 1s strong
light, simple and durable. Does
to perfection all kinds of sewing ~
and ornamental work that can
be done on any machine.

Each machine is thoroughly
well made and ﬁtted with the
utmost nicety and exactness,

Davis " Fairlamb. and no machine is permitted by

1:11an in the inspectors to go out of the

Urﬁamﬂrysummes shop until it has been fully tested and proven to do perfect work, andrun light and

' with as little noise as possible. This machine has a very important improvement in

“— :1. Loose Balance Wheel, so constructed as to permit winding bobbins without re
24m ”Milwaukee AV. moving the work from the machine.

, In.
°"'°““° The LOOSE BALANCE
. ’ WElEElJ is actuated bya
so 1 b0 t passing through a
The weeus can I Grow collarsecurely inned to the
IF . shaft outside 0 the balance
YOU LSE wheel, which bolt is ﬁrmly

, . held to position by a strong
S WHEEL HOE spiral spring. When a bob-
} o bin' ls to be wound, the bolt

is pulled out far enough to
release the balance wheel
and turned slightly to the
right or left, where it is held
by a stop- pin until the bob- .
bln ls ﬁlled. Where the ma-
chine ls liable to be meddled with by children, the bolt can be left out of the wheel
when not in use, so that it can not be operated by the treadle.

The Thread Eyelet and the Needle Clamp are made SELF THREADING, which' is a
great convenience to the operator.

THE BALANCE WHEEL is handsomely ﬁnished and nickle plated.

The IMPROVED TENSION and THREAD LIBERATOR combined adds
greatly to the value of this machine.

 

 

The woman 5 men . It saves three- fourths of the
labor' in butter making, easily operated , you raise
EWeet cream from sweet milk; you have sweet
milk to feed which trebles its value. Send _for a
circular. A ents wanted. Address

FLI T CABINET CREAMERY 00.,
12-13t Fun-11,; MICK.

 

. PairlamTMESyst
Gathering
cream.

Semi for Catalogue to

Davis 81 Rankin,

SUCCESSORS TO

   

 

   

Invented and made only by E. mosﬁmt,
Circulars free. Holly, Mich.

PRICE REDUCED

This cut repre-
sen s a scale that
will weigh from
half an ounce to
240 lbs. ., made by
theChicago Scale
_. Co. ,and warrant-

ed true. We wi l
- send one of these .
scales and the
FARMER for one
year to any ad-

 

ALL THE STANDS HAVE

The New . Driving Wheel.

This Driving Wheel ls the invention of John D Law-
less, secured by patent, dated Feb. 7, 1882, and' 13 claim
ed to be the best device yet invented, being the simplest,
easiest running, and most convenient of the man that
have been tried. It can be easily adjusted and a1 wear
taken up by turning the cone- pointed screw. It' IS the
only device operating on a center that does not inter
fere with other patents. Dealers who wish to sell these
machines will appreciate this fact.

The Stands have rollers' ln legs and the Band Wheels
are hung upon self— -oiling adjustable journals. Each
stand' 13 run up by steam power after it is set up until
it runs very light and'smoothly.

We have selected this style and ﬁnish of machine as
being the most desirable for family use.

We furnish the Machine complete as shown in above
cut, and include the following attachments, &c. One

J ohlis‘lon sIFI‘oot Ruﬂleli“ olrlle set Hemmﬁrs oNne ('iliucker,

one oot emmer or ri er, one pac age ee es, six

'mﬁ'okﬁa i311 meg, heme-v” "$.11!!! " ~ Bobbins, Screw Driver, Can of Oil, Extra Check Spring,
' gi-‘HMW' ”ﬂz‘mmh" ‘ extra Throat Plate, Gauge Screw, Wrench, Instructions

Each Machine' is Guaranteed as represented and to give satis-

 

dress for 85.00, cash with order
JOHNSTONE d: GIBBONS, Publishers.

 

.wlth Love. M-

 

(n-e concealed with

' 79 d
t Bin 50a. in. b Bin 1.
'1 (new si‘eois’cnsahn lu Ad’s." In“
‘Iu ding lower: with mutton) 20¢. I

     

 

 

Send 81x cents rorpos 9. and faction, or it may be returned and money refunded.

receiv» free a cogtly x of Addr all d t

goods which will elp all to 988 01’ erg 0
more mone ri ht away that an thl else in this ‘ 533mg
world. FoMtulMes await the wzrkdig absolutely JOHNSTON: & GIBBONSO Puthhers MICHIGAN F ’

sure. Atonceaddress Tntn&Co Augusta, Maine 44 Larned St, , West, Detroit, Mich.

 

“40-h


 

 

’ THE HOUSEHO 1.1).

,7

 

 

§ gt} ﬁnality garb.

Setting the Hens.

Says the Massachusetts Plouglmmn, in
an article on raising early chickens:

“The hens should be set in a house by
themselves where the other 'fowls will not
molest them; and it should be as free from
dampness as possible; it should also
be warm enough so as not to freeze cold
nights. Each hen should be kept by her-
self when she comes oif from her nest:
this can easily be done by having a small

open coop made of laths, for her to go
in to eat and dust herself. Never set a
hen on a ﬂoor where the air will draw un-
der it, or in a barrel or box with nothing
but straw on the bottom. A few inches
of partially dried earth placed on the
bottom of the box in which to make the
nest, stops the drift of air from below. If
on the earth short hay or chopped straw
be put, a nest can be made 'that will be
likely to keep the eggs in the right condi—
tion tohatch.

“ One of the mostimportant steps is to
get good eggs; this is not always easy,
there are so many diseases among fowl
that are constitutional, that it is some'
what difﬁcult to get eggs that will produce
healthy chicks. Any constitutional
weakness in the fowl will be sure to make
its appearance in the chicks, especially
when hatched during cold weather. Hav-
ing secured" good eggs, good‘mothers are
the next want. There is a great choice
in hens to set; some are uneasy and are
very likely to break half the eggs before
they have been settinga week, while oth-
ers are quiet and careful as well as gentle.
The medium sized Brahma hens make
very good mothers, and are to be prefer
red to some other breeds. Every effort
should be made to furnish the hen, while
setting, with everything she needs to keep
her comfortable. Besides being furnished
with a variety of food she should have
ground oyster shells, gravel, and some
very dry loam or ashes to wallow in. It
is very importantthat the hen should not
be disturbed while setting on the eggs; it
is as a rule best to let them have their
own way, especially when the chicks are
about hatching out. We are aware that
some believe it is necessary to assist the
chick from the egg, but we are not of that
number. Believing that nature has made
ample provision for getting the chick out.
of the shell without the assistance of man,
we hold to the opinion that while there
may be cases where assistance would be
beneﬁcial. as a rule more chicks will be
killed than saved by man’s interference
with nature’s process.

“Another error is often committed by
trying to make the chicks eat as soon as
they are out of the shell. As they are not
hungry until very'nearly a day old, it is
not best to feed them until the next day
after they are hatched; then they should
be fed on sweet cracked corn and millet,
and in a few days the smaller grains, but
never feed on ﬁnemeal, whatever may be
theage of the chicks. Some of the best
successes we haveever known were gain-

 

 

 

ed by feeding whole corn as soon as the
chicks were old enough to eat it, which
they can do when about two weeks old;
with the corn was mixed oats, barley and
wheat in equal propertions combined. In
addition to this was given a noon meal of
boiled vegetables, mixed with wheatbran
and a small quantity of wheat.“

__...._...————.

Feather Eating.

 

This unnatural appetite, generally ob-
served in the hen, is a source of great
annoyance. It is probably the result of
thirst, and also a want of exercise con—
sequent upon close conﬁnement. There
seems to be no speciﬁc for this disgusting
practice, as remedies which have cured in
one instance have utterly failed in anoth-
er. Indeed, it may be a question whether
the cures which have supposed to result
from the giving of remedies, have not
rather been a natural withdrawing of the
disease itself than otherwise. External
applications would seem to be necessary
in order to nauseate the unnatural ap~
petite of the birds. The stumps of feath-
ers should be extracted, and all the parts
attached anointed ‘with a stiff lather of
carbolic soap. To give the birds occupa-
tion it is advisable to bury corn in the
ground, or hang up acabbage or lettuce
by a string just within reach of the birds.
A bran and linseed mash twice a week
has been known to produce good effects.
One-fourth of a grain of acetate of mor'
phia daily With a grain of calomel twice a
week in addition is a good sedative. The
drinking water should contain enough
carbonate of potash to give it a decided
alkaline taste. Raw bones crushed small,
have been known to eﬁect a cure, and a
sheaf of corn fodder thrown. in the yards
is said to be beneﬁcial. It would be ad-
visable to seclude a fowlwhich manifests
a wicked desire for this habit until the
appetite becomes more natural from for-
getfulness.—-— Western Rural.

-——-—o—.—o-———

I'r is worthy of notice that but few
persons have ever been thoroughly suc-
cessful in the use of artiﬁcial heat. in the
poultry house; and as no breed of chickens
has yet been found that will—lay eggs con-
tinuously through the winter season with-
out moderately warm quarters, the next
best thing will be to build houses that
will exclude frost, and, with the chickens
in them, will maintain a temperature of
from" ﬁfteen to twenty degrees above
freezing. With such temperature, in a
house well ventilated and dry, no matter
whether it be on the farm or in the
fancier’s yard, we have an egg machine
that only needs feed and water to give us
music and eggs in the coldest weather.

—

Rheumatism is the most subtle and excruci-
ating disease ﬂesh is heir to. Neuralgia,
sharper and more erratic, is as much of an
enigma. Science has proved very noncommitr
tal when asked to reveala speciﬁc for them.
But at last she consented. ATHLOPHOROS is
the touchstone she has provided. H. S.
Chandler, of The Independent, New York, says
that “one bottle of ArnLornonos entirely
cured him of Rheumatism, from which he had
suffered fora year and a half.”

 

WWYANDOTTES.

Eggs from the best strains. First-class Weston
stock. Price $2 50 and $3 00 per 13.

LAN GSHANS.

Eggs from Croad and Samuels strains
32 50 per 13.

Rose-Combed Brown leghurns.

Eggs from Mapes and Forbes strains. Price
$2 50 and $2 00 per 13. -

PLYMOUTH ROCKS.

Price $2 50 per 13. Address
E. O. DEWEY, Owosso, Mich,

Bronze Turkey Eggs.

Bronze Turkey Eggs at $4 for sitting of thir-
teen. Only a limited number for sale. Address
a15-4t MINOR DAVIDSON, Tecun seh, Mich.

Light Brahma Eggs.

For hatching from stock fully up to the times in
style and breeding. Price $1 per setting of 13.
a15-tf N. A. CL iPP, Milford, Mich.

FOR SALE.

Van Gieson Bros., Clinton, Lenawee Co., Mich
breeders of

Pure-Bred White Leghorns,
settings of 18 eggs for sale at $1 25. . m4-8t

WYANDOTTES.

A record hard to beat! Twenty hens avera ing
six pounds each laid during January and reim-
ary three hundred and sixty—four eggs, and during
March four hundred and eighty six. Eggs for
sale, two dollars for fifteen. Address
C. C. NELSON, P. M.,
a8-4t Cassopolis, Cass Co., Mich.

'5 FAY’S CELEBRATED
a WATER-PROOF

MANlllA ROOFING

Resembles ﬁne leather; for Roofs, Outside
Walls, and Inside in lace of plaster.( ‘Very
3‘3“ “3“ duri’bl‘imﬁtﬁ‘wsgii" 11°51‘13“
1 sun sam es . is e 866.
w. H. Favpac 00.. Camden, N. .1.

Price

I'pham strain.
a15 -3t

 

 

 

 

 

   
   
   

o
.9

at th

   
 

 

0
WANTED. 1 Agent wanted in every
place to sell our new goods. Big Pay.
40 samples only 10c. None free. Cut
—.— this out. Acme Novelty 00., Clinton—
aS-St ville, Conn.

 

Anvil. Vino. On «Tool In Ian
and Home on. lat-u, “.60, I.“
$8.50. Sold by hardware dukes
To introdmmno how am

who (on 1: club of Mr.

 

We will send ymrawateh cracnam
Bf MAIL OR EXPR'LSS. C. O D..tolm
examined before paying any money
and if not satisfactory, returned at
our expense. W e manufacture all
our watches and save you 30 per
cent. Catalogue of ‘25:) styles free.
Evanv “’an Wanna-ran. Arman“

STANDARD AMERIGAN WATCH 00..

PITTSBURGH. PA.

I rt Retu to
at This Out ”New" "
A GOLDEN Box OF GOODS
u HEY, in One Month,

a. w ring {:6 in "0
than anything e in America. AbsoluteCertain .
Need no capital. M.Young,l73 Greenwich SLNXor

a: eow2—tcc

 

 

 

 

 

 

_A MONTH. A 'tswanted90bestsell.

Hand-Book FREE.
8. S. & A. P. LACEY,
Patent Att'ys, Washington, D. a.
$25 1 articles int eworld. lsample "rec.
A dressJAY BRONSONDetroit.Mich
Farms for Sale. C
VIRGIN'A free. Maps of Va. 20
H.1..Slaplcs&Cé.Richmond.Vs

(1884) Chrome Cards, no 2 alike. with mm
40 13 pks..81. GEO. I. REED & 00.,1‘111tasssin.3,iiuyo

 

 

 

Chromo Cards, name on, and 2 sheets Scra
Pictures, 20c. J. B. HL'STED, Nassau, N Yp
mr25eow2ti

 

 


THE HOUSEHOLD.

 

 

piarian.

 

 

For the Michigan Farmer.
SPRING MANAGEMENT.

H. D. CUTTING.

Go through your hives and see just
what condition your bees are in, for on
whatever you do now, depends your
whole honey crop for this season. Look
carefully and see if you ﬁnd any brood or
eggs, if so all right; if you ﬁnd but a few
bees, put in a division board and conﬁne
them to a smaller space in the hive, as
they will do better and breed faster in a
smaller space, not so much to keep warm;
and afterwards as they increase 1n brood
and become stronger, move the division
board back and put in a frame of comb
from last year, or a frame ﬁlled with comb
foundation in the centre. The queen
will occupy a frame in the centre much
sooner than if placed at the outside.

If it is cold stormy weather and the
colony contains but few bees, don’t be in
a hurry to put in your empty frame be-
cause it will separate the~ brood, and it
may get chilled by the bees leaving one
side and clustering on the other.

If you will feed a little sugar syrup
every evening, about two ounces will be

enough to start with, as a small quantity.

will cause more excitement and cause the
queen to deposit more eggs, than if you
fed large quantities at a time. I have
often fed one s oonful with good results.

To make your syrup, take soup or t1n
basin, put in some granulated or coffee “A’

sugar, then pour on a little boiling water,
just enough to dissolve the sugar. Some
advise boiling it, but I do not, and think
for spring feeding it is just as well, and
so much less trouble. I prefer to feed at
the entrance, but if it is very cold they
will not take it as readily, and it is best
to feed from the inside; to do that, you
can use any of the advertised feeders; but
if you have a piece of old clean comb,
lay it on top of your frames and pour
the syrup into that and it makesa good
cheap feeder; cover it all over tight so no
heat can escape, for you want all the ani-
mal heat you can get at this time.

You may ask why do I prefer to feed at
the entrance of the hive. It seems the
most natural place for honey to goin, you
can feed so much faster, you do not dis-
turb the bees as you do when you open
the hive from the top, you lose no heat,
and never get stung.

I use a small tin feeder that no bees can
get to from the outside, but must come

from the inside, it prevents all robbing,

You can supply the feed for at least ten
colonies, while you are opening, feeding
and closing one hive.

The above are but a few reasons why I
prefer to feed at the entrance.

If you ﬁnd a colony with plenty of
bees and but very little or no honey, then
feed in large quantities; feed all that they
can take at once, and it will not stimulate
and cause brood rearing so rapidly. You
don’t want too many bees too early in the
season, but you must make your calcula

 

tions so you can have your greatest num-
ber of bees just when your honey ﬁow
commences. If you don’t know how to
do this'get some good work on bee~keep~
ing and read up. If you expect to make
any money from your bees, you must get
and keep posted.

If you ﬁnd acolony without a queen
and you do not want to buy one to re-
place the one lost, you had better unite
it with some other colony, for it is
only a matter of time when you will lose
it.

To unite two colonies, select the one
you wish to put the bees into, blow some
smoke in at the entrance, then give the
other colony a good smoke. After you have
waited just a moment, sprinkle each col-
ony with warm sweetened water, have
the water well sweetened, disturb the
colony all you can as it will cause the bees
to take up the warm sweet water and ﬁll
themselves, for bees ﬁlled with sweet will
be accepted by another colony almost
every time. If you add about ﬁfteen
drops of peppermint to a pint of the sweet
water it will give each colony the same
scent and prevent ﬁghting. Take your
queenless colony and shake off every bee
into the other hive, give them plenty of
the sweetened water, it will make them
good-natured; should they show a dispo-
sition to ﬁght give them plenty of smoke
and they will stop.

Get your hives all ready, so that when
you ﬁnd a swarm hanging on a tree you
are all ready for them, and do not have
to get some old box or salt barrel to put
your swarm into because you neglected to
get everything all ready beforehand.

Have your sections all ready to put on’
in fact have everything' ﬁnished and in
readiness so that when the time comes to
use them you have not got to let things
go undone for the want of time to get
ready. If you expect to secure any.
honey you must be prepared to take it
when it comes, for the great ﬂow of nec-
tar only lasts but a short time in this 10-
cality. Last year all surplus honey was
made in twenty days, nothing after that
but what the bees consumed rearing
brood and preparing for winter. It is
impossible to give speciﬁc directions how
to treat each and every colony, because
yo-1 will not ﬁnd any two colonies just
alike, and you must learn by observation
and the experience of others, with the help
of one or more of our bee publications.

CLmrox, Mich.. April 14, 1884.

IT is possible to heat honey to such a
degree that it would not crystallize, but
the degree of heat required is so great
that it evaporates the essential oils and
thus destroys the ﬂavor. If not heated
hotter than boiling water the ﬂavor will
be unimpaired, but the honey will crystal-
lize again. If a gentle heat be applied
for a long time the honey will nearly lose
its liquid character, and will remain in
this state for a long time, but Will eventu-
ally candy.

If you have a listless, discouraged feeling
and get weary with but slight exertion, very
likely your liver is torpid. Take Ayer’ s Pills
and they will cure you.

 

Michigan Central R. B.

Depot foot of Fourth street. Ticket ofﬁces, 154
Jefferson ave. and De All trains arrive and
depart on Central Stan ard time, which is 28 min-
utes slower than Detroit time.

Arrive.

Leave.
going west from west.
$11.59 a m

*6.10 p m
*6.25 p m
*11.45 am
I"9.55 am
*8.25 a 111
$5.55 an

$11.59 p In

Chicago Trains

New York Limited Ex. .
Mail, via Main & Air line
Ea Ex ress
.& hree Rivers Ac
Jackson Express .......
Evenin
Pacific

#550 p m
Express ....... €7.55 p m
xpress ........ 9.15 p m
GRAND RAPIDS TRAINS.
Fast Express... .
Day Express ........... *6.25 p In
Grand Rapids Express. l"11.4.5 p in
Night Express ......... . *8.25 a m
saemaw EAxND BAY CITY rams.
Bay City & Sa. *4.55 n m *9.50 p m
Marquette 81. ackEinaw *8.45 a m *11.20 p m
Night Express ......... +10.55 p m *5.55 a m
ronnno 'rnams.
Cincinnati Express” *8.20 a m +7.25 pm
St. L. Ciu. Clev. and Col .10 p m
Cincinnati Express. 6.50 p m
Toledo Express. +9.30 p In

Canada. Division.

Leave.
going east.

$12. 05 a m

Arrive.
from east.

$8.50 p m
58.50 p in
$8.00 p m

Bnﬂalo and To-
ronto Trains.
Atlantic Express .......
Accomt'n from Windsor
Fast Day Express ......
New York & Boston Ex
Limited Ex ress. 1$2. 15 a in $8.
$Daily. xce t Sundays. +Except Saturdays.
Except Monday s.
CHAS. A. WARREN, 0.W. RUGGLES,
City P. & T. Agt. oGeu‘l P..& T. Agt..
Mar. 9, 1883. Detro1t, Mich. Chicago. Ill.

$6.15 a m
*7.15 a m
$11.59 a m
*7.30 pm

 

FLINT 8 PERE MARQUETTE BAIL.
WAY.

Depot Foot of Third Street. Ticket ofﬁce
154 Jeﬁerson Avenue and in Depot.

Trains run on Central Standard Time.

Arrive. Depart.

*10: 50a in *8: 40 a m
'3: 45 p m ‘12: 10 p m

. Basses?" Me
a n n
Ba§City&§u' agvgoExxp *9:55pm *5:00pm
Bay City & Ludington + 3: 05a 111 +11 :30 p :11
Sleeping Car on Night and Parlor Ca:
011 Day Trains.
*Daily except Sundays +Daily.
C. A. ARREN. P. & T. A31.

AXE SHORE & MICHIGAN SOUTH-
ERN RAILWAY.

 

Trains run on Central Standard Time.

Cincinnati, Colum’s and Leave. Arrive.
Cleve. Express ..... . 7 12 am 1 02 pm
Chicago Express ........ 8 52 am 6 42 pm
Adrian, Toledo, Cleve—
1and8t BuffaloExpress 3 10 pm 7 25 pm
6 12 pm 10 22 am

Fayette, hicago &C1
cinnatiF Express ......

The 7 25 p m train will arrive, and the 3 10
train depart from the Fourth street depot. 0
trains wtll arrive and depart from the Brush street
de Daily exce t Sunday.

Biz-town ticket 0 cs No. 154 J eﬂersou Avenue

DETROIT, GRAND HAVEN & MIL-
WAUKEE RAILROAD

 

De ot Foot of Brush Street. Trains run by Cen-
tra Standard Time, which is 28 minutes slower
Detroit time. In effect December 30th,1883.

*MorningExpress” .......

*ThrougR Mail

*Grand apids Express

iHolly and Saginaw Ex..

+Ni ht Express 5:25 a m
aily, Sundays excepted. + Daily,

Saturdays excepted.

Through Mail has Parlor Car to Grand Haven.

Chica 0 Ex ress at 8: 30 a 1n has through coaches
and Pul man arlor Day Car to Chicago.

Chicago and Owosso Express at 8:35 p m has
through coaches and Pullman Palace Sleepers to
Chica o.

Nig t Express has WagnerSleeper from Detroit
to Grand Rapids.

Sleeping Car berths can be secured at G. T. R’y
Ticket Ofﬁce, 156 eifersou Ave. and at Depot.

'1‘. TANDY. Gen‘ 1 Pass. Am... Detroit.

HOMES IN TEXASMRKANSAS

Low prices Lon credit. Rich agricultural and
grazing lands, pr ucing wheat, rye, oats, corn,
cotton, grasses and all the choice fruits, near
schools, churches and railroads Cheap land ex-
cursions every month For ma s of Texas, Ar-
kansas, Missouri and Kansas, w1th all information
addressJ. B. FEAWLEY, Pass. and Land Agent
Missouri Paciﬁc R).Co.. 109 Clark Street, Chicago
Illinoi. 3‘1 -1y

+ Daily.

 

 

