“mmsmsasiaj‘

 
     

 

 

 

DETROIT, SEPTEMBER 19, 1887.

 

 

THE HOUSEHOLD-"Supplement.

 

 

“TOO MANY 0’ WE.”

 

“ Mamma. is there too many of we?"
The little girl asked with a sigh.

h Perhaps you wouldn’t be tired, you see,
If a few of your childs should die.”

She was only three years old—th’s one
Who spoke in that strange, sad way,
As she saw her mother‘s impatient frown

At the children’s boisterous play.

There were half a dozen who round her stood,
And the mother was sick and poor,

Worn out with the care of the noisy brood,
And fight with the wolf at the door.

F0? asmile or a kiss no time, no place;
or the little one least of all;
j dthe shadow that darkened the mother‘s face
o‘er the young life seemed to fall.

More thoughtful than any, she felt more care,
And pondered in childish way

How to lighten the burden she could not share
Growing heavier day by day.

Only a week, and the little Clarie
In her tiny white trundle—bed

Lay with her blue eyes closed and the sunny hair
Cut close from the golden head.

" Don‘t cry,” she said—and the words were low,
Feeling tears that she could not see—

“ You won‘t have to work and be tired so,
When there ain’t so many of we."

But the dear little daughter who went away
From the home that for once was stilled,
Showed the mother’s heart from that dreary day
What a place she had always filled.
Woman‘s World.

————...———-

FALL STYLES.

 

I wonder if any one is anxious to hear
about the fall fashions? Seems as if it was
only afew days ago we were making up
satteens and muslins, now we are thinking
about wool dresses and fall wraps. The
summer has literally melted away. Some-
how our seasons remind one more and
more of the definition of Arctic weather I
learned in Mitchell’s old geography, I’m

'not going to tell how many years age—
“a short, hot summer and a long cold
winter.”

Our merchants have been “selling OR at
cost ” the remnants of summer goods, and
you can find nothing on their counters but
light weight woolens and other goods suit-
able to autumnal days. It is a little too
early for the novelties which are dear to the
hearts of ultra-fashionables, who have re-
turned from the “ Great Clothes Shows ” at

seaside and springs, full of new ideas for
the winter campaign. I marvel, sometimes,
how one can put so much of an immortal
soul into dry goods.

One of the most fashionable colors for
the season will be gray, though the wood,
bronze and tobacco browns will be a good

     

 

second. Navy blue and hunters’ green,
also seal brown and the prune and plum
shades, will have their due share of favor,
especially for later wear. Styles, so far at
least, show few changes; we are to cling to
our bustles, and to the plain or pleated
skirts and the very long, full draperies
which have been worn all summer. These
draperies are so long that they almost en—
tirely conceal the lower skirt in front and
back, revealing it only on the sides, where
there is no drapery whatever, or a very
short panier. One new model has a very
deep, pointed apron front, the point drawn
to the side, and above this two short
paniers which drape the sides. The long
back draperies are nearly straight, laid in
deep pleats at the belt, and so caught up as
to form folds rather than puffs in the back.
Checks and plaids are to be worn, but will
be principally used for entire suits. with
velvet collar, vest or revers, and cuffs; this
certainly gives more pleasing results than to
attempt to combine plain good, with plaid.
It takes a genius in dressmaking to put plain
and plaid goods together in such a way
that the costume does not look like an
afterthought or an economy. For the lower
skirts of plain wool dresses, fancy stripes
will be very stylish; they are laid in pleats so
that the stripe defines or borders the pleat.
The fancy material will be disclosed under
the long draperies, and be used as revers on
the basque. Such use gives a dressy effect,
subdued enough to be in good taste. When
the lower skirt is plain it is often bordered
with trimming around the bottom. a pretty
striped goods being. often chosen (the
stripes are always used lengthwise), a plain
velvet or rows of braid. This is not a new
style, but is a pretty one. Directions for
making these plain skirts were given last
spring in the HOUSEHOLD, but I will repeat
them: Cut your foundation skirt and finish
it with facing of the dress goods, canvass
and braid. On this foundation is hung a
deep gathered flounce, as deep as is nec-
essary to prevent the sham from showing
under the drapery, and ample enough to
hang with the effect of a round full skirt.

It has been predicted that the bustle
would disappear with the summer toilettes,
but there are no signs of the fulfillment of
the prophecy. The new dresses are all
made with the customary steels, though I
really don’t think they are quite so
atrociously aggressive as they have been.
Five steels are now often used, two quite

near together, about four inches from the
belt, so no cushion bustle is needed, the
other three lower down across the back
breadths.

The new basques are very much trimmed

 

in front; vests, surplice folds, waistcoat
effects, and even several vests of different
materials or colors being indicated. Any-
thing that is quaint and odd is fashionable.
The backs of ' some of the new basques are
finished by doubling each of the four forms
below the waist, shaping them into leaf
points and facing with a contrasting
material. The old fashion of draping the
lower skirt upon the back of the basque is
revived. Pointed girdles of velvet or pas-
sementerie sewed in under the arms and
crossing the front, are pretty. Sleeves are
no longer skin tight; an easy, comfortable
fit is allowable. The leg-of-mutton and
the full sleeves gathered to a very wide
cuff which were seen on thin dresses this
summer, will be repeated in wool and silk,
but no one need hesitate to have the sleeves
of a nice dress out in the old coat shape.

It is too early yet to talk about millinery,
as the milliners are only now in New York,
buying their stock, but it is said that the
hats and bonnets, which have been emi-
nently calculated “to sweep the cobwebs out
of the sky,” are to be lowered a little, so
that the tall woman will no longer look like
“ Mrs. Giantess Blunderbore.”

The jacket holds its own for street wear:
the new models are a trifle longer-skirted
than last spring‘s patterns; and the hoods
which became so common and made nine
out of ten women look as if they had
humps, seem to have dropped “out” with
as much precipitancy as they came in. It
is amusing to see how suddenly an article of
dress or a color is abandoned when it be-
comes common. Last May, hardly a
woman—young or old—appeared on our
avenues who did not wear heliotrope. Mer-
chants could not get enough heliotrope tints
in dress goods, nor milliners satisfy the de-
mand for heliotrope ribbons and flowers.
One day the street looked like a waving
line of this beautiful color; the next you
could not find a vestige of it. Everybody
abandoned it with the most charming una-
nimity; it had become “ too common.”

BEATRIX.
————...___

GUM arabic is a high priced commodity
now. A cheaper mucilage, which is still
more adhesive, in that it cannot be readily
soaked olI, is made by dissolving white
granulated sugar in three times its weight
of boiling water, and adding one-fourth its
weight of slaked lime, stirring it well. Heat
again to the boiling point and then set
away in a covered vessel, and allow it to
stand for several days, stirring occasionally.
It is then allowed to settle and the clear
liquid is poured off for use.


 

2 THE HOUSEHOLD.

 

 

BURTON FARMERS’ CLUB.

 

In spite of the rain, which ushered in the
first day of September and continued nearly
the whole afternoon, sixteen members of
our club answered the roll call, and for
getting the gloomy weather outside, pro-
ceeded to enjoy themselves to the best of
their ability. Although we felt rather sorry
for the absent members, we did not feel
disposed to dispense with our good time on
their account, so decided to go through
with the regular programme.

The discussion upon the subject “Farn§
ing in 1787, 1887 and 1987,” was quite in-
teresting, especially that relating to the
good time when people will talk of the
science of farming, when tillers of the soil,
who are already becoming better educated
than ever before, shall be not only as high
in the social scale as any in the land, but
just as independent; when they will not
need to ask the grocer what butter and
eggs are worth, and after selling take their
pay in sugar and tea, also at the grocer’s
prices; when the prices of wheat, and other
farm products, will not be governed by a
few men who are gathering in wealth by
means of. these farm products, without an
idea of the expense and labor necessary to
raise them. One member thought that these
good times could only be brought about by
organization and through the ballot. An-
other did not seem disposed to find much
fault with the times or the speculators, and
the present low prices were the natural con-
sequence of the improved and cheaper
methods of farming. One reason given
why the farmers cannot control the prices
of their own products, was that a large pro-
portion of them are in debt, and are
obliged to sell at some price to pay interest,
so of course must take what they can get.
There seems to be one particular in which
the present laws fail to do justice to the
farmer. It is not right that he should have
to pay taxes on the land, and interest to the
man who holds the mortgage; he ought not
to pay taxes until the land is really his own.
These are questions which should be thor-
oughly discussed by farmers’ clubs; and we
think that these organizations may be one
means of bringing about the time when it
will not take half a life time of hard work
to pay for a small farm.

' The subject taken up by the ladies was
that of putting up vegetables for winter use.
The time was limited, but as every one
knows, women can talk fast, and there were
not many minutes wasted. We learned away
of preserving tomatoes without cooking,
which was new to some of us at least. It
was to pare'the tomatoes, place them in a
crock with a layer of horseradish leaves at
top and bottom, and a little salt and sugar
sprinkled through them; seal up by putting
sealing wax around the edge of the crock,
placing a pane of window glass over, and
pressing down on the wax. A number of
the ladies can corn and pears by the use of
tartaric acid. Right here I am tempted to
relate my own experience in canning com.
If it does not benefit the readers, perhaps it
will arouse their sympathy. Two years ago
instead of drying all my sweet corn, I de-
termined to try the recipe given in the
HOUSEHOLD for canning. but my faith was
not very strong. The question that troubled

me was how it was possible to boil corn in
the can, with the cover screwed down
tight, without breaking the can. I was as-
sured however by a neighbor who had
canned corn successfully by the same
method, thit her cans did not break. Still
I was doubtful, and after following direc-
tions minutely in every other particular,
with one can I left the cover loose, and
placed the can in a kettle of cold water on
the stove. After it commenced» to boil the
juice kept oozing out over the top of the
can, and I soon saw that by the time the
corn was cooked, the can would not be
full, so I concluded to follow the directions
whatever the consequences. Without re-
moving the can I tightened the cover, and
retired to the cellar. After a few minutes
of expectation, the crash came, and throw-
ing down my butter ladle, with the excla-
mttion, “I told you so,” and “Susan Jane,
you might have known better,” I ascended
the stairs to view the ruins. The mixture
of corn, wa er, and broken glass was rather
a discouraging sight. Now was my failure
due to lack of faith, or why did the can
break? Why do they not always break,
rather. when treated in that way?

BURTON. S. J. B.

_—.‘.‘_—

SENSIBLE HOUSEKEEPING.

As I get to thinking over my acquaintances
I think how differently we are constituted;
what is happiness to one is misery to
another. 1 have in mind two friends
who lived near my old home. One was
buried up in her work, and everything and
everybody had to stand one side until it
was done, no matter how much others were
inconvenienced thereby. Her principal
topic of conversation was how much she
had done in a given time and how much
she had to do, until you were tired when
you went from her presence. The other
one did not let her work worry her, but
was always readyto leave it when friends
came in and have a. pleasant hour’s chat on
any subject, as she was well informed on
the events of the day, and knew how to
make it interesting. You had not intended
to stay but a few minutes, but minutes had
lengthened until you were surprised to find
you had been there over an hour, and had
to hurry home for fear the men would be
waiting for supper; but you were refreshed
and had so much to think about that you
could do your work with much more case,
for work seems light when our minds are
busy with pleasant thoughts.

I do not like to neglect the work, but
think if we can make some one happy what
matters it if the dishes are left awhile, or
part of the clothes are not ironed. I have
washed to—day, and when I hung up the
clothes took good care that they should be
hung straight, then the wind blew, so they
were dry by the time I had the dinner work
out of the way, and I folded the red table
cloth smoothly and put some weights on it,
and put the sheets and pillowcases back on
the beds. Now I do not very often do this,
but I have a good deal to do this week and
my conscience does not trouble me one bit
for the omission.

I was going to give my plan for a week’s
work, but Evangeline has given hers, and
there is so little difference it is not worth

 

the while; only I always think I must churn

 

twice a week through the warm weather.
Her ideas of a home are splendid, and if she
practices as she writes, hers must be a
model and her family almost perfection. I
tried her recipe for ragout in last Decem-
ber’s paper, and found it so good that I
wish the ladies would all try it. I never
try any recipe with wine in it, for I think it
dangerous business. I have read of cases-
Where boys said their first taste of liquor

was in their mother’s mince pies. I once_

read of a young man who had been ad-
dicted to drinking, but had by strong will
conquered the habit, as he supposed. He
was invited to tea with a party of young
people, to a place where the lady of the
house prided herself on her table and the
variety of victuals; she had brandied
peaches with the rest, the young man ate
one—two—and called for more, until his
friends tried to stop him, but his appetite
was started and he left that table and went
to the saloon, and in one year was in a
drunkard’s grave. He said had liquor been
placed on the table in its own form he could
have refused it, but he little thought of the
demon being in those pickles. From that
time forth that lady banished all things
containing liquor from her table, for she
felt that she had been directly to blame
for his death. Let the homes be free from
the curse, and tea ch our children to hate it
as they would any deadly poison. One
mother was so afraid her child would inherit
the taste of it from his ancesters, she gave
him an occasional glass of wine in which
just enough tartar emetic had been dis-
solved to nauseate him; he acquired such an
aversion to the taste of liquors that he could
not be induced to touch them.
BATTLE CREEK. X. Y. Z.

-————oe+———-

OIL STOVES.

 

Oil stoves well used are good servants if
they are like ours. Being so situated—in two
rooms and a closet—that a wood stove is
out of the question, and disliking exceed-
ingly the odor of gasoline, we use a kerosene
stove with oven, broiler and necessary
furniture. It has never smoked in the year
we have used it, and there is no more un-
pleasant odor from it than from an equal
number of lamps; it boils and broils or boils
and bakes at once, and one of its chief re-

commendations is that it can be set going

and left untended to bake bread, potatoes,
pie, pudding or any common dish.

In baking bread heat the oven to the pro-

per temperature, put in the bread leaving it, _

tO-day, forty—five minutes for three loaves in
a dripping pan, and it came out beautifully
done through, and just a creamy brown,—

‘a brown, dear ladies—that always comes

better when a spoonful of sugar is put in at
the last kneading but one. When baking
potatoes they are put in as soon as the fire
is lighted, and by the time one can reason-
ably prepare the rest of the meal, they are
finished, mealy and pleasant to the taste.

Cake should be set upon the top rack
toward the back, and left undisturbed until
it is done.

Our stove has a skillet in which roast
meat is done to perfection; the skillet is
simply a deep iron spider with an iron
cover; it is set upon the stove and allowed

 


 

THE HOUSEHOLD.

 

 

to get hot enough so we can smell it in good
earnest, when the cover is lifted and the
roast, nicely floured, is popped in and
covered up and kept well going for the
proper length of time; the cover is only
lifted once to turn the meat which will soon
come out as near right as need be; in case
any gravy collects it is poured into a bowl
and set to keep warm to serve with the
meat. In a large family a Dutch oven
would probably be better than a skillet.

If we had a mansion and an income to
match we would never putter with kerosene
while wood lasted; we might possibly, in a
separate building, at a safe distance, have a
gasoline stove for ironing, as they are un-
excelled for that purpose, but, until our
ship comes in, we shall speak well of our
little kerosene stove. ANON.

LANSING.
__——_...—_—

A WEEK OFF.
( Concluded.)

Wednesday morning we took the Grand
Rapids & Indiana train for Mackinac
city. This place was very disappointing,
as there is really no city at all, only a small
and irregular cluster of houses here and
there, located in a nap-hazard way, and of a
very unpretentious order. Taking the
staunch steamer Algoma, built to war with
the ice of the Straits, we are in a short
time transferred to the isle of our hopes
and dreams, the isle of song, tradition and
fairy lore, Mackinac. This rock-girt, rock-
ribbed isle is full of interest at every turn,
from the plain at the landing to the highest
point, 350 feet above the level of the lake.
I will speak briefly of some of the most
noted natural features. Arch Rock, a mag-
nificent natural arch spanning a chasm 80 or
90 feet high, by 40 or 50 wide. The top is
about three feet wide, and it takes a sure
foot and level head to cross its rough, un-
even rocky bridge. Sugar Loaf, a rough,
conical rock, found on the interior plateau,
about 150 feet high, has a cave in its
side 30 feet up, which will hold several
persons, and can be climbed by an agile,
daring person. Small cedars and vines grow
in crevices up its sides. Lover’s Leap, so
named froma legend, lifts its rocky head
boldly from the cliff, nearly 200 feet high
Not far from this on the beach we come
to a strange looking cave, named the
Devil’s Kitchen. There is a rude resem-
blance to a fire place, and fires are sometimes
kindled there by tourists. His majesty was
not at home at the time of our visit, but it
was suggested “ he had gone to early
mass.” Fort Mackinac, reached by a flight
of about 200 steps, is full of interest. There
are 70 soldiers quartered there at present.
The view of the island and surroundings
from the parapet is very fine, only to be
surpassed by the view from the tower
erected on the site of Fort Holmes, the
highest point on the island. The natural
curiosities of the place, its pure air and
attractive surroundings, make the island a
great and growing attraction, as a health
and pleasure resort. Cottages are going up
in every direction; last year the Grand Hotel
was built, with accommodations for 1,000
guests. It is beautifully situated on the
front of the first plateau, and when at
night it is lighted from basement to turret

 

with electric lights, it might rival Aladdin’s
palace. Spring of water, clear as crystal,
gush from the rock, and one curious view
after another is encountered until one is
bewildered.

But time is relentless in its flight, and
we had to move on. Taking the steamer
Thursday morning, we started over the
blue waters of the lake for Sault St. Marie.
Detour, at the point- of that name, is the
only place of any importance found until we
reach the “Soo.”

Fair winds wafted us onward until we
were in the river, when Boreas took up
another strain, and whistled until his cheeks
cracked again. A boy‘s hat was taken
from his head and sent overboard so quick
he stood with his hand on his bare head,
motionless with wonder as to where it had
gone. Only the bravest, wrapped in winter
clothing, dared remain outside, but the ever
changing, primeval scenery was a great at-
traction. No need to go to the St. Lawrence
river to visit the Thousand Islands. They
lie along this route, from the tiniest spe'k
to thousands of acres. This river is navi-
gated only by daylight. Steam dredges are
at work deepening a channel by way of
Hay Lake, which will, when completed,
shorten the route thirteen miles.

The stone piers are built at the head of
the rapids, which will bridge the stream,
and make the “ Soo” arailroad town, when
the branch of the Canadian Pacific is com-
pleted to that point. There are speculative
rumors of utilizing the grand water power
at that place, and of establishing a world's
manufactory of everything there. In con-
sequence there is a boom in real estate that
puts prices away up above nowhere. Down
town Detroit prices are very reasonable
when compared. Rents are fabulous.
Business is booming even in tents. Steam
dredges are working night and day-on the
new lock. The rapids must be seen to be
understood, and very exciting we found it,
to see the red men pole their canoes up the
sheltered coast line of the rapids, and then,
swinging into the stream, come dashing
through the foaming, swirling waters at a
pace that made one hold his breath.
Three-fourths of a mile is made in two
minutes, canoes that will carry from two
to ten or twelve persons, being used.

Leaving there Saturday morning we ar‘
rived at Point St. Ignace about three o’clock
in the afternoon, and took in this brink
town, which is described as being “six
miles long and six inches wide,” and con-
taining some 3,000 inhabitants. The old
mission church, built in 1780, still stands
with its primitive furnishings, a striking
contrast to modern church edifices. It was
from this place that Father Marquette set
out May, 1673, for discovery of the Mississ-
ippi river, and here his bones were finally
brought and buried. At this point we ena—
barked on the City of Alpena, and on Mon-
day morning, 22d inst, were again at home,
more than ever convinced that Michigan is
a great State, and that tourists who wander
far away in search of Nature’s bounties in
the shape of scenery, grandeur and cu-
riosities, had better explore the riches and
beauty that lie at our door, before seeking
in far or foreign climes, for that to which
we can furnish the equal or superior. And

 

still we will believe, aflirm and sing,
“There’s no better or more favored State,

than Michigan, my Michigan.”

A. L. L.
———-oo.———-

PURE ENGLISH.

There is such a good article in the Sep-
tember Scribner-’8 by Adams Sherman Hill,
entitled “ English in Newspapers and
Novels,” in which he shows how pure,
simple English is mutilated and misused by
newspaper writers and second rate novel-
ists. It is a sharp, scathing article, and in-
terested me very much, besides winning my
entlre approbation; for I like to hear a rake
called arake. The most effective writers
are they who use the mother-tongue in its
simplest form. A sentence so simple that
a child may read it, may yet be strong and
forceful—beautiful because of its very
simplicity.

In the same number is completed “ Un-
finished Letters of Thackeray.” Dear Old
Thackeray! What a pleasure it musr. have
b:en to have known him! So quaint, so
simple, so original! Letters written for
publication or with the probability of pub-
lication would have been studied and stifi,
and would not have given us the same idea
of the man at all—and then the sketches
with which he used to embellish his letters
to his friends! So funny and jolly! Dear
old soul! How we love the man, though we
may not always the author.

I would say to Chips that from Red
Astrachans I have made jelly which could
hardly be told from crab-apple, either in

color or flavor. EUPHEMIA.

ALBION.
-—-—-—OO¢———

CHAT.

 

I think Mrs. Fuller did not understands
the case in regard to the currant bushes.
Although I sifted the lime very carefully
over every part of the bushes, and some of
the leaves turned brown, the worms still
lived to do their work.

After all, Antiover, do we not all have to
scratch for our living? 1 for one have been
scratching for mine for nearly half a cen-
tury; and what makes the matter worse,
every year brings a little harder scratching.
Give the chickens achance. The majority
of farmers think chickens should live with-
out eating, and make themselves scarce
generally, but eight or ten little pigs run-
ning in the door yard and garden is quite
another thing. '

If any one should ask me when I spend
my happiest hours, I would tell them, when
seated in my favorite seat by the window
with the last number of the HOUSEHOLD
in my hand. What if the table is full of.
dirty dishes? Who cares, no one will have
them to wash but Bass.

W

AN INQUIRY ABOUT BUTTER.

 

I have read the FARMER and HOUSE-
HOLD for ten years, and it seems like an
old friend indeed, and as we all turn to
such for counsel and advice, I will do so at
present. Are there any of its readers who
have had experience in shipping butter to
Detroit or any other city? If so will they
please write to the HOUSEHOLD how to
send, and where, and if it pays? We have

 


 

4:

four fine Jersey cows and a good creamery; ‘

and I have good success making butter, but
it does not pay to try to make good butter
to sell here, for the good, bad and indif-
ferent are packed together and shipped,
and the buyers do not care whether it is
good or not. I would like to send about
fifteen pounds a week direct to private
customers in Detroit if I could get them. 'I
am sure if I could once get them I would
keep them, but I have no acquaintances in
the city and do not know how to secure
them. I have looked over the FARMER and
find but one commission merchant’s ad-
vertisement, (E. B. Gawley & Co.) and the
firm only advertise for fruit to sell. Are
they reliable? MRS. C. N. H.

J ONESVILLE .

[The firm mentioned we can recommend
as being perfectly reliable, to the best of our
knowledge. Butter and eggs as well as
fruits are handled]

,____...,_____.
. HAPPIEST MOMENTS.

Evangeline struck a chord that vibrates
to sweet sounds when she spoke of “hap-
piest moments.” I’ll schedule some of
mine. When after a wrestle with the
Genius of Sleep, I’ve come off victorious,
have risen and made breakfast, a fact ac-
complished; then they come in. When the
washing, ironng and baking for the week
is over, they are due, and seldom disappoint
me. When the seasonable housecleaning
is over, a tidal wave comes; when any de-
ferred duty has been properly adjusted,
there is a place for them.

When I’m “spoiling for a fight,” and
some good natured opponent “ gives me a
whack,” I’m hilarious; when I’ve been
opinionated, stubborn or cranky, and have
been snubbed, scolded or shamed into rea-
son, or, happily attained victory over self,
and the necessary feeling of humiliation is
past, I’m jubilant. In short, whenever I
am satisfied with A. L. L., I’m pretty sure
to be in the enjoyment of happy moments.
Happy moments should attend well doing,
but happiest attend well done. Yes,
Beatrix, I fully appreciate the pretty com-
pliment paid to sugar—coat the bitter pill of
a mistake, but assure you, I can stand up
calmly under correction, and bless the hand
that smites, for ’tis thus we grow wiser.
Some time had elapsed since a learned legal
luminary laid down the law, as I used it,
and I felt a little “ onsartin on the case.”
Shall find some more happy moments in
the knowledge that such laws are changed
to suit the spirit of the age. A. L. L.

W

A. NEW DEPARTURE.

 

That the “tide is rolling on” is seen in
the following which has just met my eye:
“Albert C. Couch, of New York, is the
financial agent and manager of one of the
most unique concerns ever incorporated in
New Jersey. It is the Mrs. B. P. Newby’s
Woman’s Endowment Cattle Company. It
has just filed its certificate of incorporation,
with D. G. Croly (Jennie June) as presi-
dent. Its capital stock is placed at $1,500,-
000, divided into 3,000 shares at $500 each.
The company has control of two million
acres of fine grazing land in New Mexico.

 

 

 

 

THE 'HOUSEHOLD.

 

 

 

There are now 6,000 head of. cattle on the
ranch, and it is estimated that at the end
of six years, the stock will have so increased
as to make the stock worth at least five
times its face value. A number of Mrs.
Croly’s friends are interested in the com-
pany. The stock is to be placed with
women, as an endowment for their child-
dren.”

BATTLE Can-1m. EV ANGELINE.

M

FLORAL GLEANIN GS,

 

“And that’s our famous ‘moon flower,’
that the catalogues made such a spread
about last spring,” said a friend as she
pointed to a weak-kneed vine, straggling
over a pillar of the veranda, with two or
three blossoms—a couple of sizes larger than
a well developed morning glory, upon it.
“Another case of ‘great cry and little wool;’
I thought that it would make a perfect
bower of this end of the piazza, and Isa and
I had planned many an afternoon in its
shade, but see what a dismal failure it isl”
“ So runs the world away,” and we learn a
new proverb: “Nothing is as it is adver-
tised to be.”

The hyacinth lily is another floricuitural
novelty that don’t fulfill one’s expectations.
It has a long, straggling stem, at the apex
of which are ranged at wide intervals,
small bell—like white blooms, which do not
seem to open from their bud-like form. DO
not invest anything in the hyacinth lily,
when there are so many so very much more
satisfactory to be had for less money.

A very novel bed of foliage plants on a
Woodward Avenue lawn is in circular form,
about six feet in diameter, with a row of
alternantheras round the outer edge. The
bed is raised toward the centre, and made
in six divisions or gores, meeting at the
centre, each division planted with difierent
colors of coleus. The plants are clipped
and trimmed so the divisions are sharply
defined, and the effect is very pretty, re-
sembling a Scotch cap, even to “the little
round button on top,” a single plant which
rises a little above the others at the very
centre of the bed.

A pretty method of. hiding a division
fence is to plant some stately foliage species
against it, with a row of flowering shrubs
in front. Cannas or marantas are fine for
the purpose, and a row of old-fashioned
marigolds gives a brilliant line of color
against the dark green. The yellow and
orange are a pleasant change from the eter-
nal scarlet geranium.

To prove how much is thought of the vine
as an embellishment, one has but to take a
walk along one of our residence streets,
and observe the porticoes and piazza; hung
with ampelopsis, clematis and wistaria.
That house is the exception which has not
some of the varieties of the above planted
about it. One fine house on Woodward
Avenue has the projecting portion of. its
facade outlined by ampelopsis, which has
climbed to the third story and overarched it.
A large double window in the front is liter-
ally framed in the thick green mat of foliage,
which covers every inch of brickwork. A
Lafayette Avenue residence is almost bow-
ered in purple and white clematis; and the
large ro'seocolored althea in the yard is hard-

 

 

 

 

ly noticed, so much do the masses of rich
mauve challenge the admiration of passers-
by.

The exceptionally hot weather seemed
peculiarly adapted to the flowering of the
Oleander. There are anumber of very large
specimens about town and all of them, es-
pecially those fully exposed to the sun, were
covered with bloom, making them very con-
spicuous objects. L. C.

DETROIT.

W

HOUSEHOLD HINTS.

 

DIRECTIONS have been given in the
HOUSEHOLD for packing green corn in salt
for home consumption, and soakinglit when
wanted to cook. The proper way to cook
the corn has not, we believe, been given,
yet it is said that the mode of handling it
makes all the difference in the world in the
taste of the corn. Take the corn from the
brine and drain as dry as possible; put it
into boiling water, let boil ten minutes, then
drain off the water, put on more, boil, and
repeat the process, making three times in
all. Then season with butter ML. 'ea'pzel‘.
add a few tablespoonfuls 0t
dessert tablespoonful of white sugar to 3 it 1
quart of corn.

CTQII’E‘. "-1. ‘l.

___-—-—

HABPER’S Bazao' recommends the fol-
lowing remedies for the carpet beetle, a
very destructive pest with which Michigan
housekeepers are unhappily becoming ac-
quainted. Carpet lining, consisting of '
tarred felt paper, out a foot wide, saturated
with spirits of turpentine and laid around
the room next the base boards, before the
carpet is nailed down, will be found effec-
tive. Another way, and one considered
safest and best, is to use a decoction of
tobacco; two handfuls of tobacco stalks,
four tablespoonfuls of. cayenne pepper and
ahandful of salt. These are put into two
quarts of water, allowed to soak a couple of
hours and then boiled down to a quart of
extract, which is strained through a bit of
muslin. A piece of sponge is tied to a
stick, and with this the decoction is applied
to the flooring near the baseboards and to
the wrong side of the carpet, care being
taken not to use it so liberally as to soak
through the carpet.

W

CONTRIBUTED RECIPES.

 

. GREEN TOMATO Plexus—One peck green
tomatoes, sliced very thin. Let them stand
in brine over night. In the morning drain,
and scald them in one quart of vinegar and
two quarts of water for fifteen minutes.
Drain again and scald in three quarts of vine-
gar, two pounds of brown sugar; put mixed
spices in a bag, and put in the vinegar, allow-
ing them to remain.

0mm Bacon—One peck ripe tomatoes; two
dozen onions; one dozen green peppers;
twenty-four cups vinegar; twenty—four table-
spoonfuls sugar; two tablespoonfnis cloves;
two tablespoonfuls cinnamon; two table-
spoonfuls ginger: eight tablespoonfuls salt.
Chop fine and boil two be are.

LIZZIE'S Momma—Two eggs; butter size
of an egg; tablespoonful sugar; one cup sweet
milk; two teaspoonfuis baking powder; flour
enough to make a batter the consistency of
cake. MRS. C.

DETROIT.