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DETROIT, OCTOBER 1'7,

   
1887.

 
THE HOUSEHOLDv-Supplement.

 
__ -Vﬁv._._.

 
ANS WEB TO THE l§IPSEY‘»S' WA I? .VINC‘.

Lady. donot heed her warning.
Trust me, thou shalt ﬁnd me true;
Constant as the light of morning,
I will ever be to you.
Lady. I will not deceive thee,
Fill thy guileless heart with woe:
Trust nae. lady. and believe me,
Sorrow thou shall never know.
Early. every joy would perish.
Pleasures all would wither fast.
if no heart could love and cherish
in this. world of storm and blast.
E‘en the stars that gleam above thee.
shine the brightest in the night,
So would he who fondly loves thee,
In the darkness be thy light.
Down beside the ﬂowing river
Where the dark green willow weeps.
Where the leafy branches quiver
There a gentle maiden sleeps.
In the morn a lonely stranger
Comes and lingers many hours:
Lady. he‘s no heartless ranger
For he strews her grave with ﬂowers.
Lady, heed thee not her warning.
Lay thy soft white hand in mine.
For I seek no fairer laurel
Than the constant love of thine.
When the silver moonlight brightens.
Thou shalt slumber on my breast.
T-:-:.der words thy soul shall brighten.
Tlnll thy spirit into rest.
—_——..._——
THE BUTTER QUESTION.

Since the appearance of C. N. ll.‘s let-
ter, stating her desire to secure city cus-
tomers for her butter. we have received a
number of letters from other parties who
say in effect- “Me tooi" Some complain ot’
the treatment received at the hands or
muntry merchants, others growl at the
city commission men, all are unanimous on
one point; they are anxious for better prices.
Such letters indicate a good deal of dissat-
isfaction with existing methods or local
markets which recognize so little distinc—
tion inqualit}. And indeed there is little
incentive to ett'ort where all the receipts are
valued at the same money and paid for in
barter at the village stores. Country mer—
chants are no better pleased than producers;
often they lose on the butter they buy. and
but for the profits on the goods given " in
trade ” the loss would he one they could
not stand: city commission men tind the
receipts of low-grade stul‘t' yciept butter
very hard to work oil, and claim it has a
a damaging effect in depressing values.
The truth is. no one makes anything in its
handling. Obviously, the reform must be-
gin with the producer.

Any one who has watched the comments
on the butter market in the FARMER from

 
week to week must have seen that choice
dairy butter commands a uniformly good
price in the city market, unless temporarily
during the ﬂush of the season. There is
often ten cents per pound ditl'ereuce be-
tween the price quoted in the Fumru: and
the local markets of our State exchanges.
The consumer pays it and the commission
man gets it, and he gets it because the good
butter has to help pay the expense of hand-
ling the poor. on which he is lucky ifhe
clears himself. Plainly, it is to the interest
of all concerned to handle the best article.

The question any dealer would put toa
congress of butter-makers would be: *' Why
don’t you make better butter if you want
better prices? It you make good butter.
why don’t you get it into a market where
good butter is wanted?” It is popularly
supposed that city people don’t know what
good b tttcr is. it is a great mistake: it is
more otten the farmers who do not know
the really good butter. They make their
own the standard: and have eaten it till
they think the famous Darlingtou butter
that sells the year round at seventy-live
cents per pound cannot compare with it.
and that it put on it millionaires table he
would be rushing round to lind who made it
so he could pay a dollar a pound for more.
All they think they need is to be known to
be appreciated. And they believe the
dealera son of Ananias when he reports
its sale at about what the butter would have
brought at the country store. leaving tin-tn
the freight out or" pocket. (hie thing is
very certain: there is no money to be made
in sending butter to a city nru-ket. unless,
you can reach the city standard of tiff/7,,
anal/53,1. l‘ity consumers don want what
you think is good butter: they want what
they think is good. l‘copie- who want the
best—and there are plenty oi lhem~—are
willing to pay for it, but those who are to
get the money must reach rm. Idea of
quality. It is simply “business ‘ to lll'z!
duce what people want to buy.

No one can make high-grade EJlli‘u—f with-
out proper appliances; you may think butt-v:
made from milk set in a cellar where petal:
toes and cabbage, soft soap and codzish are
stored. is good; you are used to its peculiar
flay r: the Esqt imauxq we of re to'd :t week
or two ago, are accustomed to raw scal‘s
tlesh. You cannot salt butter enough to
disguise its poor tlavor, or its want of
tlavor. or mask the peculiar taste due to
keeping the cream too long. You cannot
pack two or tin-33 churnings, (littering in
color and saltness. into one crock with a
layer of coarse salt between and a piece of
an old shir: on top. and sell it as ﬁrst class.

 
even it of good :‘lavor: its dittﬁrences de-
preciate it.

What does the dealer rt-iptire‘.’ hardly
know which to place ﬁrsz. uniformity or ex~
cellence of quality; both are absolutely es-
sential. The dealer sells his goods—«which
you furnish him—hinder a guarantee that
they are tirst class. it they do not prove so,
he is notiﬁed to come and take them away.
as not being up to his warrant. For in-
stance. my landlady bought a crock of but-
ter of one of our leading grocery firms re«
cently; the lap layer was oi" high grade, but
about one-third down another color and
quality was found. She telephoned to the
ﬁrm to come and get it: she had paid :10
cents for "prime." and proposed to have
what she paid for. Now whoever furnished
that butter will be the suli'erer; if sent on
under a contract, it is a violation of agree-
ment: it' as a sample. the lirtn will decline to
contract for further supplies. To illustrate
the inﬁnite pains taken by butter-makers
who can command high rates to preserve
their reputation fora lirst (-l-tss' artirle, a
certain gentleman who owns a line herd of
Jerseys and contracts his butter at titty
cents per pound the year round, personally
inspects and tests the butter before it is
shipped, whenever any change in the man-
agement of the dairy is calculated to at all
disturb the usual average of quality. Some-
times he will reject all that is made for
several weeks. because it is. lint up to his
standard. selling it for what it will bring in
the open market. The butter is put in
prints, stamped with the naane ol’ hi< dairy,
and that " tralemark " is his g'ttrantee to
the dealer. and the dealt-2’s warrant to the
buyer. if is sent to unlike? in lleed‘s
patent package, car‘nprint wrapped in new.
clean cloth. and it is “ butter as is butter.“
Such butter is " stuntiird.” H’l‘.\'1l0€> the
ordinary larm product continue with it‘.’

it is but rarely that laundry limiters are
willing to wait till they can establish a rep-
utation: they want the highest retail rates at
the outset. it is this which «.lett-rs many
pri‘t't‘tte l'atni;ies from gliitz'lllg orders with
the pta'lducers. They say, and with reason:
" livery butter-maker believes her bitter to
be the best made. and. wants :1 big price for
it: l may not like it at :t.1: may not be able
to use it perhaps, but am compelled to
keep it, whereas it i, go to a commission
house, it‘ the butter is not as represented i
can return it.“ is it to be wondered at
that city people decline to pay highest city
retail quotations, and freight or express
charges in addition, for what they can
purchase more safely through adealer‘.’ If
they are pleased with the ‘rst shipment,


2

    
THE HOUSEHOLD.

 
convince them the
second and third will equal it?

what test but time w“

 
What is the solution of the butter prob-
lem‘.’ Don’t keep tows if you have not
Conveniences fordairying. or sell the cream
to a factory. and thank your lucky stars for

escaping much hard. protitless drudgery.‘

if you must make hutter. insist on having
the proper appliances for making a lirs=
class article and cows enough to make it an
object to establish a reputation in a city or
town where you can get what it is worth.
Gil acreamery, or have a room set apart
especially for milk and butter. and a churn
adapted to th- procsss of brine—sailing.
which is now universal in all first class
dairies. . t is also necessary there should be
a man at the head of the establishment who
will not water the cows .t a pondshole.
feed them marsh grass, full of pungent
weeds. give tin-inaicssert o1, cabbage or
turnips. drive then: with dogs or persuade
them to "stan' round " by a whack on the
ribs with a fence rail. llaving won a repu-
tation keep it. by maintaining the integrity
of your shipments—if achurnmg of butter
is "oil" in any respect, not quite up to
your usual standard. do not think it will
"do,” or that your reputation can stand it;
your standing is more easily lost than made.
Adopt some distinctive mark, under which
to sell your butter. and have it so stamped
on your packages that buyer and consumer
may become familiar with it and associate
it with high quality: the name of your farm
is very appropriate. If you are able to fur-
nish butter of uniformly excellent quality.
one week with another. of ﬁrm grain, sweet
ﬂavor, neither over-salted nor over-worked,
packed in an attractive manner, you can
send it to any commission or grocery house
in perfect confidence that you will get pay
for its actual value. and a call for more of
it. “There’s room at the top" applies to
butter, as well as to brains. And if you
send on your butter. or a sample of it.
and get low rates. you can safely wager
your best cow that it is not because the
dealer is a thief and a liar. or has some spite
against that particular lot of butter. but
simply that it is not up to the standard he
requires. It is to his advantage. both in
reputation and pecuniarily. to handle the
best, and he'll do it with alacrity if you
give him the chance. Bi~:.\'rnix.
~4W___
OUR INFLUENCE}.

 
I wonder how many or us realize the re-
sponsibility resting upon us. by the inﬂuence
which we inevitably and often carelessly
exert over our associates. So many of us
are apt to speak in a petulant and fault-
ﬁnding manner to those with whom we as-
sociate in every day life. for

" We have smiles for {he wr-zizy sn‘nnger.

Kind u ords for the sometimes guest:
But oft for our ow: .lzc bitter tone.
Tho‘ we love our own the best."

These hasty words are nearly always
spoken without really meaning what we
say, and in fact often without thinking
what we have said, but they leave their
mark. We must every one exert an in-
ﬂuence, and that influence must be good or
bad. If good, then those persons with
whom we are thrown into daily contact are
made better by associating with us, for un—

 
consciously we help to mould acharacter in
each and every one of our companions. But
if our inﬂuence be bad then we must not be
surprised if our friends exhibit. at times.
traits in their character which we dislike to
witness.

Miss Morris once said. when speaking to
a crowded assembly at Chautauqua: “Why.
one move of your hand moves all creationi
and as surely does one thought of your
Soul grow and spread and roll through the
universe. Why. you can't sit in your room
alone. and think a mean thought, or a false
thought. or an unchristian thought, without
its influencing not only all people around
you. not only all people in the universe, but
nations yet unborn must live under the
shadtv.‘ or the glory that the thought in-
wives.”
We cannot say. "1 keep my thought or
my belief to myself,” for we must uncon~
sciohsly anil inevitably inﬂuence even by
them, our fellow men. “ No man liVCth to
himself." What an inﬂuence have had the
writers of yesterday and to-day! Look at
John Milton. who has done good to millions
of minds by his beautiful, soul—stirring and
inspiring poems: and at our own Henry W.
Longfellowf Who has not felt the soothing
and restful inﬂuence which is afforded by
reading “The Day is Done,” “ Sandal-
phon," or “A Psalm of Life.” Shall we
look at the other side‘.’ Tnink of Col. In—
gersoll, who is inﬂuencing millions of. minds
for evil to eternity. We do not like to have
our friends associate with evil companions,
both on their account and ours. The in-
ﬂuence exerted over them will certainly be
evil, and they in turn will have over us that
same evil inﬂuence. But how different
should be a mother‘s inﬂuence! What can
be said of that? It is the mould in which
is formed the characters of future gener-
ations. Her inlluence is half her teaching.
We remember what mother did, and the
look on her face. after what she said has
been forgotten. Now. how can we be, sure
that our inﬂuence is for good and not for
evil‘.’ There is but one way; that is to
have a pure heart and pure thoughts.
.‘-l.\'.:~ll (TARA BELLE.

.____..._._____

THE KINDERGARTEN SYSTEM.

Willi the first of the current year the
Board of Education of the city of Philadel-
phia adopted the system of free kindergar—
tens. incorporating it as part of the public
school system and appropriating $15,000
for its support. The public school system
of that city deserves more than a passing
mention, embracing as it does not only pri—
mary, secondary and grammar grades, high
and normal schools, but also industrial art,
manual training and sewing departments;
it is one of the best and most complete “ ed-
ucational machines“ in the world. A de—
scription clone of the rooms devoted to
kindergarten work, in which half a hundred
children from three to six years of age are
taught. will prove interesting. The room is
large. lighted by many windows, on whose
wide sills are growing plants, with black-
boards along the walls within easy reach of
small fingers, and on which are drawn pic-
tures illustrating the lesson of the day, in
this case the plowing of a ﬁeld, sowing of

     
seed, harvest and ﬂour-mill. The talk will
be about the growing of wheat and its uses.
There. are small chairs arranged in the cen-
tcr of the room, and at each end an open
space formed by three long low tables.
whose surfaces are covered with a network
of lines making one inch squares. There
is a piano. a globe, and boxes of cubical
blocks. A description of a day’s lesson
would no doubt illustrate the "' kindergar-
ten principlc" better than anything else.

There is a talk by the teacher about the
drawings on the board and the way grain is
grown. A box of earth is brought into the
ring of children; each plants a grain or two
with eager interest, then each is scaled at
the tables and given a box of blocks.
with which he builds a fence of blocks. en-
closing a field inwhich the farmer may sow
his seed: after this permission is given them
to make Whit they please. One builds a
house for the farmer to live in. one a barn
for the grain, another a stable for his horse.
or a trough for watering him, and tells what
he means to represent. Often it- requires a
good deal of imagination to detect the con-
nection between the child‘s ideal and the
result as shown by the blocks, but always
the child himself sets about his task with a
definite idea of what he wishes to produce.
The blocks are built into cubes, and a game
with bean bags follows. T uey sing a little
catching song about sowing the seed, and
imitate the motions as they do so, their bean
bags on the shoulder or under the left arm
as they swing the other to scatter the seed.
Lunch follows, daintily served, each child
bringing its own; they are taught to be un—
selﬁsh and share with one another. Then
balls of modeling clay are given out and
they make. apples and pears. singing the
while.

Colors are taught with bright balls. giving
the primary Colors litst, strips of gay tissue
papers are plaitcd in fancy chains, rings.
fans, anything the busy ingenuity of the
kindergartner can invent. Then the chil-
dren go to the blackboard and, crayon in
hand, face the teacher wh) holds a ball sus-
pended by a string, which they are to draw
“ just as they see it." The results are vari-
ous and amusing; some are more square than
round, some have the string in the wrong
place; they are not able to reproduce what
they see; and it has been discovered that the
tendency is to draw what they remember,
rather than what is actually before them.
But the lesson is an educator. evidently.

And so it goes; the children are taught
many things, most important of all perhaps
is the habit of observation which they al-
most unconsciously acquire and which is
fixed upon them for life; they are amused
and pleasantly instructed till almost as if
by magic they can read and add, and are
ready to be promoted to a higher grade. The
work is not allowed to become wearisome. a
three hours‘ session only being held.

———-————‘Ooo—————-

A borrnicnx housewife aﬁirins that
vinegar or muddy wine may be effectively
clariﬁed by pouring into a bottlcful of it
halfateacupful of fresh. sweet milk and
letting it stand twenty-four hours. The
sediment will settle to the bottom with
the curdled milk, and the clear liquid may be
poured off into another bottle.

 
THE HOUSEHOLD.

    
HOME TALKS.

 
N0 III.
The ﬁrst thing this morning, Hetty. isthe
yeast. Put on the kettle and put in two

dippers full and about one cup over of cold
water, add a big handful of hOps, let that

boil while y one get the potatoes ready. You
will need six good sized potatoes, pare them,

then grate them into a pan of cold water"
What for? \Vhy, if you did not grate them
in water they would turn red and the yeast
would be dark: those hops have boiled about
ﬁfteen minutes I should say: turn them
through the colander, return the wa1er to
the kettle, a 111 now drain all the water from
the potatoes: see how white thev are, put
that into the hop wat 111', and stir it until it
boils 11p a minute or two 0: puti into that
pail with sloping sides: add a cup or" s11. ,7-111'
and halfa cup of salt: stir it well—see 21’;
looks like boiled starch: put two yeastc 1111b '
soaking 111 a little warm water, ani1.";=.en
the vcast is lukewarm stir them in and set
i 1 a warm plat e to rise. No; it does not
take long to make yeast, the main thing is
to know how. The two prime factors in
making good bread are good yeast and
good ﬂour. If a girl is taught to make
bread properly on the start, she will
never be likely to forget it. Your father
now don‘t know anything about eating
poor bread, he‘s always saying, “ Wife, you
just beat the world on bread.” The straw-
berries are getting ripe fast. I wouldn’t
wonder if you could get enough for supper:
if it is favorable for thaw—frequent show—
ers and heavy dews—there will be bushels
of them. We will have to get new cans for
your fruit. So many are afraid to can straw-
berrie'. Idon’t remember of ever losing
but two cans, and those had detective rub-
berr. The current bushes hang full, you see
you dusted them with the hellebore in thr-
nick of time. and unless the gooseberries
drop off, there will be a good crop of those.
If there is anvthing that 1 like to revel in
it is lots of fruit. A well ﬁlled fruit closet
is not- to be despised, I tell you; plenty of
jelly and pickles, jam and marmalade is a
sight that is pleasant to my eyes. They may
talk about feeding the mind and Soul, but
according to my experience, there's nothing.
so satisfying to an empty stomach as good
food and plenty of it.

You can cook the wl icy for tl e bread ‘ and
I will sit‘t the rlour: always sit't your 1l1111'.
Hetty, for everything, and use half patent
and half the common 110111. I t1 nd the bread
does not dry 0 it so 111'1ch as when 1 used all
patent flour. For the Sponge take one
dipper and a half of whey, have it just luke-
warm, one coffee cup of yeast, two Spoon-

fuls sugar, one of lard, Stll' the sponge quite ‘

stiff, cover it close and remember. Hetty.
you must be 11p at live sharp to mix it. .1
great deal 01? bread is spoiled by leaving it
in the sponge too long. How forward the
garden is, we have had lettuce and radishes
quite a While. and the peas are nearly ready
to pick: 110w time is llyinv. I think on

reason is, we am so busy, and are entering
so heartily into our wo 1k. I never saw you
so interested and happy before, and I an
fjrgetting myself, thinking and working
with you. I am glad we are so happy, for
who can read the future as Nyleptha tells

' we know from experience

 
Sir Henry in "Allan Quatermain.” that we
are reading “Happiness is the 1 world’s
white bird, that alights seldom 1111‘. tiles fast
and tar. till one (lay he is lost 1:1 the «clouds.
Therefore should we hold him last, it by
any chance he rests tor a lltflv‘ space upon
our has ids. It is not wise to neglect the
chseht tor the future. for who an 0115‘ what
the future will be? i 1t115p'1111_l:1"1-.1r1l 111. 11‘s
while the dew' is out hem. for when the ~11 '11
is up they wither. and on the 1:1111'1'1111' will
others bloom that we may never see." And
when you are married, lleitv
1o 1r 11.11'1' life. for it is 1'1111111111‘rati1
lite, you cannot think 111' :~elt 211111111.
must cont 111111 your tho'. 1gl ts 1. 111d 11.2111lg 1::
life to another s,youl1a111:11 toth er 5111.11.15:
a” lieart,anotl‘11r‘s 11111111111 to leo‘ 1
11,— is it 501111 lines 11‘: i‘. 111 r—;.‘1;111 1113111111 is

1111‘. begin
‘11 .1. 211-21"

‘1. 1'1'11

., ,.

1111':

exactly the contrary from 11‘ he: '10:" ‘_1-"
band s is, think bc1111‘c you spea-t. \K 131d s

are far easier spoken th {1111. and

though we may ' 4"

11X

{111 lirl‘gt'vl'
and receive :orgi1‘eness
that the hurt and
smart remains. There are so many little
things you can do a '1out yor. 1 home, so many
little attentions that you can show your hus-
band that will cosr scarcely an enort, it
your heart is in your work. and it will make
him so happy. No. Ido no‘: mean makinr
a slave of yourselt’ running after him to
pick 11p whatever he is pleased to throw
down, blacking his boots or shoes. etc.
You never want to begin that: begin as you
will hold out. But there are so many
wishes you will learn to anticipate: you
will learn his likes and dislikes; and re:
member, just as you respect yourself: he
will respect you. It' you settle down into a
dowdy, a household drudge, in time, he will
think ofyou as such. Keep up your per-
sonalappearance, dress as becomingly as
you did before, read plav on the piano,
ride. walk. keep him a lover alway .Ilettv
he mai 11 it. or women lose their in sbands
blindly: see to it that he 1‘s inst a5 madlv in
love ten years from now as he is to-:‘1ay.
llave perfect conﬁdence in him, and never
harbor jealousy: from a tiny sspeck it will
assume monstrous11111111311ti11nas hive
told1 011 so inrnv times. hall our trouble 5
are imaginary ones. Keep that song in
your mind, "Never trouble trouble. boys.
till trouble troubles you." We can make
Our life a blessing or a curse. the col 1's . the
lights, the shadows that 1311: world throws
are according to the eyes we with.
bright or dark: and to». life is not a 5111"-
cession of '1ewtl1ings, a 1:11.111i1les: with
ever shit". ing scenes. it is the same thing
011:1 and over.

1

. _, ,
1111.111.

03:11:)

 
Ol‘(l‘lQlK-'.llC‘ l10’111‘IilL 2'l'111': 1.~-1'_l~
'I‘h11tr1111 iii-1101111111. ~11

But the morni 1:.1 den 1 1111M
Andtl11:-51111an-.ithe s 1119.

Must lo tliei1'1‘1111-:.a:11‘l ,
Overand 01 .11‘ again.

 
r'n

 
' Over and o1er again.
The brook through 1'11;— mes.
And over and over 21g; i1
The porrlcrous mill wheel gee.-
Once doing will not s11:‘1"1.-e.
"lhO' 11,111 doin'1 be not in vai 1
A: 1d a Messing failing ‘11s 0111- -.
.\l111co1.ncif 11': 11:1' $11,111: '

i111: : ~.

You need not always be thinking 11,-: your
work. I have moulded bread. stirred cake.

pared potatoes, ironed. and all the time i

 
was so happy, repeating some helpful
poem, or thinking of my reading 01‘ Writing.

  
Keep the heart young and you will hardly
know when old age comes. Have happy
thoughts, and when trouble or sorrow or at?

:livtion knock at the door. it will be time

enough to let them in. We cannot eurect
that lire 1'ill be perpetual sunshine. there
wil be rough as well as smooth paths. bitter
as well as pleasant l ssons: 1t remeni 1
"'i‘..e11:11'111l1;1"1:1~1.111cei1eor1zru;11i

 
ls 11111'1'1' >11 1111: gh :01l1e i'1ee

 
Andlhe' e~~111wr1011 c.111e‘1a111
I here so har 1 to 11,111.11 ‘
'l‘ho11._'l1 01':'0wt11l1t11r~n:11;1'1111'.
A1111‘l11 111.1111 toi s ,‘11p1h We ‘
Ii 11h «.1 '11111d10111pes1.w1e1 tel 11. .
'i'o1'c11-icr11s11'.11.1:lle.1\e:1.'
31.11.21 0111:1511. E‘. ANGELIY 1:
.___..‘.§—————
A \VEEK'< DINNERS.
(2.111.111.2111.
I111 1151.1'11—3i11ei're1l1 hushed. p.12-11-
Tth‘i “one:urniz.sllc13d I1111l3.t'.)E'>. ’1‘.-
1. ayple 15111. cranbern 1,111: , ye 1:1:

 
11113.1; 11135.

There is nothing in this day": bill 1 :' '1'111'.‘
which calls for 1.- 111111 except that
steak is much more generally 11 hr.

1

-11-. ilr‘t‘l-
1111111151
dish than the piece 171' rut-275111111115 of a din—
ner. But this innovation was excus
because the oven had been in requisition
durlrg the morning. to prepare deli acles
for a small party to be given in the even-
ing. The berries were stewed
cranberry pie, liberally sweetened. and it
was very juicy and good. A part of the
somewhat bitter tang of this fruit may be re-
moved by putting the berries into cold water
in the preserving kettle, letting the water
come almost to the boiling point, and then
pouring off and putting on more from the
teakettle. The fruit must be carefully
tended, otherwise the berries 'ill begin to
" pop ” before you know it.

1711111311: —B.1rley soup: roast pork with
apple sauce. boiled ('1bbag ';e baked tomatoes.
Dessert, rice pudding. C .1tawba grapes.

Any mention of roast pork always re-
111in1lsmc. 1110111111111: l.'.1111‘.1‘s gentle rhap-
sody 011 the subject 111' "crackling." Ap-
pie sauce is the natural adjunct of roast
p .1111: whv I cannot tell. unless in memory
ot‘thc old daysw hen the c1011 bore to the
table or a salr 11 like 1‘ 1113 s1i1- id or a 111.11:-
at—arms. the roasted pig with a baked apple
in its mouth. The boar's head. thus gar-
nished, was a dish greatly favored in days
of feudal splendor.

able,

for the

The barley 511.1?1 vas
in Us instance at least, simply the 117113?
sto1with pearl barley as an addit on
5.11‘1'1‘11'11A1'x—legetable soup veal cut—
lets. breaded: mashed potatoes: lettuce
salad: celery. For dessert, pudding. and
Catan ba grapes and peaches ‘
I hardly know how to name the p11 laling
we. had for dinner this day. Slices of stale
cake were diopezl in sherry 1e. 21 pudding
mould lined with the slice: a has. 11.1: of

peaches steamed till 501': 5pre ad 01 er them,
and mare cake added: the pudding was
then Ste-111111.161 twenty minutes. I ve eaten

those liked better.
to dispose

but it was a good way
'1‘ stale c 1‘.‘-. 1 Over the whole was
spread a111erin__ue 111‘11'l1it1; ot‘e_1‘gs and

51 N11 1.1. —l-l;1ked chickens.
cranberry sauce. cauliﬂower: sweet pot-.1-
toes. baked; celery. Dessert, apple snow
and cider jelly: 1L'11tawl1-11 Niagara

stuffed. wE Ch

1;. 11 d

, grapes and ban azias.

      
4: THE HOUSEHOLD.

 
The cranberry sauce served with the
fowl deserves a passing mention; it illus-
trated the cranberry at its best. Usually,
cranberries are cooked to an almost jelly-
like consistency, and are strong and dark-
colored; these were lighter in hue and of a
delicious ﬂavor. They had been cooked
till done, in just enough water, and the
sugar added just before taking from the
stove. The sweet potato is at its best
when baked; it boiled one is an abomina—
tion. Yet one “boarding-house missus’:
encountered in my experience always
boiled them because they “went further.”
They did, for the boarders would not eat
them. “You don’t have any such sweet
potatoes here as we do in the West Indies,”
said the swarthy gentleman from Cuba.
“There they are—what you call it? e-——
mense: so big (embracing an imaginary po-
tato as big as a peck measure with both
hands); one make a meal for three-four
mens.” The long, slender sweet potato is
sweeter and better ﬂavored than its larger,
coarse-grained cousin, and if you buy for
quality always choose it.

This closes the list of the week’s dinners,
with an extra meal, the second Sunday din-
ner, thrown in for a “ make—weight.” The
bill of fare is not elaborate, but everything
put upon the table is good of its kind, well
cooked and neatly and deftly served. I’ve
dined where the interval between dinner
and dessert was so long that one got hun-
gry again, and where everything was
cold but the ice-water and nothing hot but
the plates. It is not until one is made con—
scious by their omission of the importance of
these small attentions which add so much
zest to a meal, that he is impressed with
the care and thought which must be ex—
pended on every meal set before him.

BE ATRIX.
-—-——¢oo——-

LADIES” LONG SHAWL OR SHOUL-
DER SCARF.

Ladies who prefer the new and much ad-
mired shoulder scarf, to the older but quite
as pretty shoulder cape will ﬁnd the follow-
ing one of the favorite patterns, worked in
cream white Saxony, with a coarse ivory
hook, in shell stitch.

The border of this scarf is worked of the
same material, with a rolled picot heading
and crocheted fringe. Make a chain of 80
stitches. 1st row: Miss 4. 4 trebles in the
5th (these form one shell), '3‘, miss 3 stitches
of chain. 4 trebles on the next, repeat from
* to end of row (‘30 shells).

:2d row: Two chain, miss :3 trebles of the
ﬁrst shell, 4 trebles between the 3d and
4th trebles of previous shell, 4 trebles be-
tween the third and fourth trebles of the
next shell, repeat from I“ to end 01‘ row, end—
ing the row with a shell between the third
and fourth trebles of shell, instead of un—
der the chain at the turn of last made row.
Continue repeating this row for the length
desired, remembering that each shell must
be worked between the third and last
trebles of each previous shell, and also in
ending each row.

For the border work ﬁve rows, or
as many as may be preferred, of roll
picots, thus: lst row: Wool over
the hooks as for ordinary treble

between the ﬁrst and second shells and
draw through, wool over hook and draw
through again: repeat four times, then catch
the wool and draw through all the loops on
the hook at once, ﬁnish with a chain stitch;

1 chain, 1 roll picot between the second and
third shell; repeat all around. Zd row: ()ne
roll picot under the 1 chain between the
ﬁrst and second picots, 1 chain, 1 roll picot
between the second and third picots, repeat
all round. Work several rows in the same
manner, and then for the fringe make a
chain of 30 stitches and loop it with a
double crochet in ﬁrst stitch of the previous
row, repeat all round, putting a l00p in
every stitch. If a longer fringe is desired
increase the number of stitches.

For a pretty crochet lace for ﬁannels, etc.,
make a chain of 20 stitches, turn. lst row:
Pass over four chains, one treble into each
of next four stitches, one treble into each of
next two stitches, three chain, pass over
two stitches, one treble into next stitch,
turn. 2d row: Four chains, pass one stitch
of last row, one treble into the next three
chain, pass over three stitches, one treble
into each of next six stitches, four chain,
pass over four stitches, one treble into the
next stitch, turn. 3d row: Four chain,
four treble under four chain of last row,
one treble into each of next six stitches,
three chain, pass over three stitches, one
treble in next, one chain, pass over one
stitch, one treble into next stitch, turn.
4th row: Four chain, pass over one stitch,
one treble, in next stitch, three chain, pass
over three stitches, one treble into each of
the next six stitches, four chain, pass over
four stitches, ﬁfteen trebles under four
chain, one double into the three chain at
the side of the preceding scallop. 5th row:
One chain, pass over 1 stitch, one double
into next stitch, *, four chain, one- double
into the ﬁrst stitch, pass over one stitch,
one double into the next stitch, '3", repeat
from ‘7“ to it live times, three chain, four
trebles under four chain, pass over four
stitches, one treble into each of next two
stitches, three chain, pass overthree stitches,
one treble into next stitch, one chain, pass
over one stitch, one treble into next stitch,
turn. tepeat each time from second row.
When the edge is long enough make the
following heading: 5"“, one treble under the
four chain at the turn of the row, two chain,
*, repeat from 95' to it.

Yes, Azalia, that “Lily of the Valley”
pattern in February number should have
the same number of stitches in every row
as it is intended for tidies, counterpanes,
afghans, etc. MILL MhnllE.

___.._..,.._

HOUSEHOLD HINTS.

 
Tm; following is the recipe for plckaillli
used byanoted English ﬁrm engaged in
the manufacture of sauces, pickles, etc:
“Cut the caulillowers into small pieces.
place in strong brine for seven days, then
strain off and pass the caulillowers through
hike-warm water to take off the siror. g
smell: have ready small onions, gherkins,
and beans. Mix one quart of vinegar with
a quarter pound of mustard, add a little
tumeric, let it simmer over the ﬁre one
hour; then add ginger, peppercorn, capsi-

 
stitch, put it under the foundation chain

thoroughly cold. The pickle will be ready
for use in six weeks.”

UNLI-iss you want your silver to look dull
and old, and like pewter, do not clean it
too often. Nor ought it to be washed in
soapsuds. Ammonia and whiting makes a
good cleansing agent. mixed to the con—
sistency of cream. Apply this to the ar-
ticle with a bit of ﬂannel, let lie a few
minutes, then clean off and wipe with an-
other ﬁannel. A toothbrush is convenient
to use on chased work or raised work, using
one to apply the creamy paste and another
to brush and polish after.

 
FANNY FIELD recommends for the wo-
men who splash soapsuds upon themselves
while washing, an' apron made of two pieces
of gingham with a layer of cotton batting
between, quilted together and three edges
bound, the other ﬁtted to a band. Such an
apron is better than oilcloth or rubber, for
the suds runs from these down on the dress
and feet, whereas it soaks into the quilted
apron, which can be dried.

-————§.*————
Contributed Recipes.

 
Cons STARCH HASTY PUDme.-One quart
milk, bring to boiling heat: four tablespoon-
fuls cornstarch; one tablespoonful butter;
one teaspoonful salt. Stir until it thickens;
it should be like cake batter. Eat with the
following sauce: Stir one egg into one cup
of sugar; stir this into half a cup of hot milk;
ﬂavor with vanilla.

CREAMED SALT MACKEREL.—-Soak a mack-
erel over night in milk and water: before
usinggwipe it dry. Broil on a well buttered
gridiron; lay on a hot platter and pour over
a cream sauce made as follows: One cup of
rich milk: one egg: two tablespoonfuls but-
ter; two teaspoonfnls cornstarch; salt, pep-
per, chopped parsley, if you have it.

BATTER PUDDiNG.—Four eggs; two cups
milk; two of ﬂour: a. teaspoonful of baking
powder; salt. Bake and eat with hard sauce.

GionR Stuns—Two cups brown sugar:
one of molasses: half cup melted butter; one
of water; one of melted lard: one tablespoon-
fuleach 0f salcratus, cinnamon and ginger:
8. little salt: mix soft; roll thin; bake q rick.

Doucunsran SPONGE CAKE.—-Six eggs,

beaten very light with egg-beater; one cup
fine granulated sugar: two cups ﬂour; two
teaspoonfuls baking powder; a little salt;
1cmon. After adding the sugar continue to
beat with the egg-beater until it is all in a
foam, then add the other ingredients, and
just stir very lightly until the ilour is all iii——
do not beat it: pour into two tins and bake
ﬁfteen minutes in a moderate oven. Do nor
open the door until that time has elapsed.
The beauty of this cake is in the beating and
baking. it is a convenient cake to keep
onhand, as so many nice things can be made
from it.
SPONGE. C in}: CirsT.\n|>s.—~Bring three cups
sweet milk to a boiling heat. ltub the yolks
of three eggs into one cup sugar until light:
stir slowly into the milk until it thickens: re-
move and add vanilla to ﬂavor. Set aside to
cool. Slice some stale sponge cake: spread
with jam, jelly, or marmalade; arrange around
a glass dish. Pour over a glass of sherry:
now pour in the custard, beat the whites stiff;
add half a cup of sugar, vanilla, and pile on
the custard and cake. Set on ice is until
served. EVANGELINE.

 
cums, etc, to taste, and tie down when

BATTLE CREEK.

 
r, .1. , W.‘cip'w,r: