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DETROIT, APRIL 1.3, 1889.

 

 

THE HOUSEHOLD-"Supplement.

 

 

THE EMPIRE GO WN.

 

Take a large sized table cloth,
Stitch two sides together,

Run a pucker round the top
On a ribbon tether.

Cut some arm holes near the neck,
Put the belt below them.

Just to touch the shoulder blades,
So as not to show them.

Let the skirt be flowing loose,
Like a sail that‘s flapping

In the vagrant southern breeze,
Mast and yard arms tapping.

Tack some buttons up the back,
TWO are three are plenty,

For you know an Empire gown
In the waist is scanty.

Put some lace upon the neck,
Sew it there or pin it——
Then, to make the gown complete.
Let the girl get in it.
— Washington Critic.

———-———-...——_.

THE FLOWER SHOW.

 

Detroit had a flower show the first week
of the month, which was conducted on a
large scale, and scored what all unite in
calling a magnificent success. Over thirty
thousand people visited it, and the receipts
at the door were in the neighborhood of
$9,000, while the receipts from the sales of
flowers and fancy articles at the various
booths amounted to about $7,000, netting
the twenty charitable organizations repre-
resented about $500 each.

The exhibition was held at the Detroit
rink, which has the largest floor space of
any building in the city available for the
purpose. Three sides of the building were
occupied by the twenty booths, and cut
flowers and floral designs were ranged on
tables on the fourth side. Among the
designs were some very elaborate pieces;
one represented the seal of the Preston
National Bank, a circle over four feet in
diameter, worked in scarlet and white ger-
aniums and yellow rosebuds, the lettering
being in purple violets on the white. In
the centre was an acorn in white rosebuds,
with the cup of sweet alyssum. One of
the most striking and showy designs was a
lamb, nearly life-size, in white rosebuds
and spit-213a, with a shepherd’s crook in
scarlet carnations, on a background of ivy
leaves. The fine, feathery spirsea imitated
the fleecy appearance of wool very well.
The Board of Trade sent a truncated
pyramid of white roses and carnations, sur-
mounted by a sheaf of barley, which was
perhaps as unique and graceful as any-

 

 

 

      

thing exhibited in its line. Some very fine
cut flowers—notably roses—were shown,
and two fine displays of orchids were made,
one by S. Taplin, of this city, the other by
a gentleman from Cincinnati.

The centre of the rink was devoted to
growing plants, laid out in beds with
walks between, as if they were growing
there. One of the most beautiful was filled
with lazalias in full bloom, a mass of the
richest color daintily set off by a fringe of
ferns. Another bed was devoted to tropi-
cal plants, among them a twelve-year-old
palm from Taplin’s which stood head and
shoulders above its neighbors. Still an-
other space was filled with hyacinths in
pots, in solid phalanx, and all in full
bloom. Many were the expressions of ad-
miration over a bedding design, made by
B. Schroeder, the pattern worked out in
alternantheras, sempervivum, and other
plants used for such purposes.

But the greatest interest centred about
the booths, presided over by pretty girls
and fair matrons, dressed in brave attire,
some of them wearing Empire dresses in
which they looked “too sweetfor any-
thing.” These booths represented various
charities, and each selected a flower as its
emblem, and which was sold for the benefit
of the charity. It would be impossible to
describe all the booths and their decorations,
so I will mention several of the prettiest.

Over the Bethe] booth was suspended a
three-masted, full-rigged ship in miniature.
The ladies in attendance were heliotrope
dresses made in nautical fashion, with
sailor hats trimmed with heliotrope, and
heliotrope was the flower sold. The in-
terior represented the interior of a ship’s
cabin.

One of the most unique booths was that
of Grace Hospital, a pagoda built of palm-
leaf fans; roof and supports were complete-
ly thatched with fans. Rose hued shades
shed a very becoming light upon the young
ladies, who sold red and white roses and
jellies and other articles useful or conven-
ient in a sick room.

The Home of Industry—~a charity de-
signed for the assistance of discharged con-
victs, had a cottage made of brooms and
thatched with broom corn; articles sold
were made by convicts in the prisons of
this and several other States, and included
not only all sizes and styles of wisps, but
also many fanciful and ingenious articles.
Violets were sold here.

The Industrial School booth was a rustic
cottage of hemlock bark, with a dormer
window with tiny panes of glass, and doves

resting on the roof. Mignonettc and prim-
roses were the flowers sold.

The Zoar Asylum’s lilies of the valley
were for sale in an evergreen bower; and the
Hebrew \Vidow &. Orphan Society‘s booth
was a boudoir in the Louis XVI style in
white and gold; the young ladies in attend-
ance were dressed in white and Sold white
carnations. This was one of the most ad-
mired booths because of its spotles< white-
ness and the beauty of its decoratitms. The
W’omen’s Christian Association had a rustic
bower thatched with great branches of
snowballs (paper), and the Thompson
Home for Old Ladies was profusely de‘
corated with pink roses, the front oeiug a
trellis literally hung in roses :pz‘tpm", while
pink roses in pots and clusters were sold in,
side, as well as fancy articles made by the
inmates of the Home.

The national colors were represented at
the headquarters of the Ladies Relief ( err-s
by red and white geraniums and biue fer-
get-me-nots. Stands of arms and tings
formed the decorations and gave a military
air to the booth, where the ladies sold
souvenirs of Southern battle fields.

The booth of the Open Door Society rep-
resented a pansy in its purple and gold
decorations, and in the shape of the front,
and pansies, and fancy articles on which
this flower formed the decoration were on
sale by ladies robed in purple and gold.
Next to this was a booth hung with fes-
toons of the foliage of the orange tree and
decorated with clusters of the fruit sent
from a Florida orange grove. The orange
blossom, beloved of brides, was there also,
and the grape fruit and the lemon and the
lemon-ade. There was also the blossom of
the banana tree, the only one I ever saw,
and quite a curiosity. It looked like an
inverted cone of brownish-red petals lapped
by shorter, narrow calyx leaves, and under
this dark-hued envelope was the bunch of
bananas in embryo, the little “ hanans "
being about three-quarters of an inch long.
The proceeds of sales at this booth went to
the support of the Day Nursery. The
canopy of St. Luke’s Hospital booth was
a great big tulip, fashioned of more sub-
stantial material than flower petals, and
beneath it some very attractive young ladies
sold the courtly tulip in its gay petticoats.

“Everything goes ” when charity pulls at
the purse-strings, and the roses and cama-
tions blushed a little redder than their
wont at the prices put upon them. One of
our “ gilded youth,” conversing with some
friends, held up a cluster of six or seven

 

ulips, saying, “ Why, these cost me four


 

   
  
 
  
 
  
 
  
 
  
 
 
  
  
   
   
    
  
  
 
  
  
    
  
 
  
   
  
  
   
     
    
 
 
  
  
  
  
  
  
  
   
  
 
  
 
   
 
   
 
 
 
  
    
  
  
 
  
 
 
 
 

 

 

 

 

 

 

    

2 TfiI—IE HOUSEHOLD.

 

 

dollars 1” Let us hope he did not have to
“ stand off ” his washwoman in conse-
quence. ” Trifles light as air” cost you a
quarter, and three cents' worth of tissue
paper and paint sold for a dollar, and when
you possessed it, it was a case of “don’t
know what on earth to do with it.” I
would not like to say the actual value of
the goods sold approximated one-half the
selling price, but the money was “ for the
good cause ” and no one seemed inclined
to cavil at prices, especially when named by
a pretty girl in an Empire gown and a very
enticing smile.

And such crowds! One‘s only chance to
get a good view of things was to go at about
the heurs for meals, when the rush abated
alittle. At other times, all one could do
was to drift with the human tide, at its
mercy. It was a. good natured, amiable
crowd, one that bore being squeezed and
pushed with cquanimity; and the managers
say that not. a flower was stolen or a plant
mutilated during the exhibition. The fat
woman whOse breadth of shoulder helped
block the narrow passage at the head of
the gallery staircase and who, to a request
to step back and “let the jam break up,”
replied “I-wont-budge-one-step!” between
set teeth, learned that 2.35 lbs. avoirdupois
is but a feather-weight against the momen-
tum of such acrowd, and though she suc-
ceeded in making herself disagreeable, she
did “budge” several steps at last.

And they do say we shall have another

flower fair next April, sure.
BEATRIX.

 

IN BEHALF OF THE CORSET.

I have waited some time for some one to
espouse the cause of the much maligned
corset. If no one else will, I must. Per-
haps A. II. J. and May B. think “ beauty
unadorned is adorned the most.” Now
here is the point, or at least one of them:
What constitutes a beautiful form? I
never heard any one call a straight stick a
form of beauty, oralog five or six feet
long and two or three feet thick; but a
thing having symmetrical curves or pro-
portions may be designated as beautiful;
therefore a human form without curves but
with sharp angles is not beautiful; you will
frequently see this build of persons with
convex shoulders and concave stomachs,
but this style is not considered a model of
beauty. Here is where a good corset, well
stayed, is a comfort, as well as a means of
beautifying the form. The bones of a
corset will not interfere with any needful
position (in company at least); and for the
woman whose waist is only a deep wrinkle
the corset is a necessity. An underwaist
will not keep the form smooth without
wrinkles, unless there are bones in it. I
can not see why bones in the corset are
more objectionable than in the waist, but I
can see a vast improvement in the form of
the corset over that of the underwaist. I
cannot see why one is more unhealthy than
the other. The waist is held up on the
shoulders, and some of the corsets have a
a broad strap over the shoulder for the
same purpose; straps can be attached to
any of them. And as far as lacing is con

cerned, the person who is determined to re;
duce the number of inches around the
waist will do so whether she does it by
lacing a corset, or making the underwaist
two or three inches too small around, so
that is no argument against the corset, but
rather for it. The laces run through
smooth eyelets, and with the different
motions of the body and arms slide back
and forth, giving where there is most
strain. A great many persons wear those
corsets which have a section of coiled wire
under the arms, which gives with every
breath.

In defending the corset, I decline to
recognize its relationship to that article
which needs tongs to handle it with. If
those same persons were underwaists, do
you not think they would be equally foul?

I am not bigoted, but will readily yield
my allegiance when any one can show me
something to take the place of the corset
which is better in all respects.

I would like to know if A. H. J. uses no
whalebones, featherbone or steels, in or on
the seams of any of her waists or basques?

ALBION. M. E. H.

LOOKING BACKWARD.

 

I wake with a vivid picture before my
mind, and a terribly homesick feeling at my
heart. How I wish for the artist’s skill
that I might limn the picture on canvas,
and for a power of utterance equal to the
expression of tender faithfulness that filled
my heart! Neither is mine, and ’tis folly
for me to try to show so much as a shadow
of either to the understanding or‘ sympa-
thies of others. But I am going to try:

Imagine a loug low valley bounded by
hills north and south, and rolling away into
woods and fields and small hills east and
west.
cross at right angles, running one north
and south, the other cast and west. And
this crossing of these roads is the centre of
the township; thus it was that the little
hamlet with its dozen houses, its “ tavern,”
blacksmith shop, which did duty as post-
office also, tile works, cider mill and school
house was named “ The Centre.” The D.
& M. R. R. trains whirled past in full
view a half mile to the east, and the north
and south road was one on which travelers
paid toll at various gates as they jolted
over its always loose planks, or later
bowled smoothly along over its evenly
macadamized bed. Oh what wonderful
things used to pass along this great high-
way in those slow going old days, when
people all along the line could see the
elephant, and the whole menagerie for that
matter, as it wended its weary way from
town to town! I often wonder asI wit-
ness the grand street parade of some “ big-
gest show on earth,” if the children who
behold it enjoy it as much more as it is
greater than those that we in our child-
hood saw pass, per necessity, along that
old “turnpike,” while a pair of stout
arms—father’s, Uncle Dick’s or some good
neighbor’s, held us safe from all harm!
Possibly, for supply does develop capacity.
But then I know that I don’t enjoy these

 

as I did those. And then going to the

In the midst of the valley two roads

show! Oh, that good Uncle Dick! He al-
ways took a full load of youngsters to the
show, and he saw to it that we were kissed
by Tom Thumb, and went into all the side.
shows. And I used to think that he sang
sweeter in prayer meeting and prayed bet-
ter and had all the more religion for hav-
ing done so. And now that he has “ risen
to worlds unknown and beholds Him on
His throne,” I don’t imagine that he drinks
from the fountain of life from a smaller
cup because he gave to us children so
much satisfaction, and saw that we had a.

good time going to many a show.
FLINT. E. L. NYE.

-—-——-§oo-——-—

MORE ABOUI‘ OUR LIBRARY.

 

I promised a long time ago to tell some
thing further about our library. We moved
into it about the first of February. The
building stands on the corner of a pleasant
country road, in the shade (or will be next
summer) of a group of elms.

It is painted in shades of cream and
brown, with occasionally a dash of red on
cornice and moulding. A large double
window is placed in each end of the build-
ing, and one each side the entrance door,
which is protected by a short porch. The
inside is finished with beaded ceiling of
Norway pine, well oiled; while the book
shelves are painted apretty shade of red,
which contrasts well with the ceiling. The
windows are provided with shades. At
one end of the room is a square, polished
oak table for the use of the secretary, and
at the other end another for the use of the
librarian. Perforated bottomed chairs
provide seats for the weary, or for the
members during business session.

The total cost was about three hundred
dollars, nearly all of which has been paid,
and the remainder is fast being raised by
means of socials, which are held every
few weeks at the homes of the members.
Refreshments of various kinds are served.
Music, games and conversation pass away
the time. A charge of ten cents or more,
according to refreshments, is made and
adds several dollars to the fund in the
treasury. We also have had several dona-
tions of money from individuals who
Wished to help us.

I hope our effort may be the means of
inciting others to go and do likewise, and
in few years have a library of great benefit

to the community in which it is kept. Get
your books first, a few at a time if neces-
sary, then provide the building.

FLINT. ELLA R. WOOD.

_.___._...._..___

EASTER EGGS.

As it is near Easter I will tell the HOUSE-
HOLD readers how I decorated Easter eggs.
I first made small holes in each end and
blew out the contents. I then put cord
through the holes and painted them all
different, in oil colors, pale blue, pink,
green, bright orange, vermillion and crim-
son lake; while still wet I sprinkled freely
with diamond dust. When dry the cord is
replaced with narrow ribbon, the color the
eggs are painted. G. F. 0.

 

Arm Anson.

  

 

 


 

 

THE HOUSEHOLD.

 
 

3

 

ONE WEEK.

i (Continued)

Wednesday morning dawned clear and
cloudless. Breakfast was prepared; coffee;
slices of cold beef warmed in brown gravy;
fried potatoes, buttered toast, rusks and
doughnuts. After breakfast came the
usual morning’s work, with the addition of
churning and baking ginger cookies. I got
the cookies together so they could cool suf-
ficiently to mix; one coffee cup of molasses;
one of granulated sugar; two-thirds cup of
boiling water, turned on a tablespoonful
of saleratus; two-thirds cup of melted but-
ter, or half lard and half butter; teaspoon-
ful of ginger, a little salt; when cold mix
soft, roll moderately thin. The butter was
not long coming, for the cream-jar had stood
in the pantry over,night, and the cream
was therefore of the right temperature; we
had nine and three-fourths pounds of but-
ter from three gallons of cream, all skimmed
just as the milk was turning sour. Our
cows are fed cornmeal, which I think pro-
duces more cream than bran feed; then too
they have all the potato parings, and tur-
nips and apples. I am wondering if ap-
ples are really good for them, they cer-
tainly increase the flow of milk, for after
the apples had been sorted over the other
day, a small tub of poor specked ones
were fed to them, and that night the pails
were running over with milk, an unusual
occurrence. After the cookies were out of
the way a roast of beef was put in the oven,
a kettle of beets put over to boil for dinner
and pickles. Fannie got a cheesecloth
comforter ready for the frames, she took a
measure and marked the squares with a lead
pencil, four inches apart both ways, the
top was pink, the under side blue, it was
tied with blue worsted.

Dinner consisted of roast beef, mashed
potatoes, sliced beets, pickled apples, cof—
fee, bread, and steamed cherry pudding
with aboiled sauce. After the meal was
over I wasjust stowing myself away with
Evis for a short nap, when in came Philan-

‘tder, completely out of breath, with the as-
tonishing intelligence that he had promised
to take dinner to five Irishmen, who were
cutting block-wood in the woods. I tore
myself from the arms of Morpheus and
proceeded to fill a basket, threw in
things promiscuously, bread and butter,
rusks, doughnuts, cookies, mince-pie, cold
pudding, roast beef, baked beans and
. apples. It has been several years since I
have fed Irishmen, but the memory of the
great “ dinner pot ” of potatoes that we had
to cook for them still remains fresh and
green, for I never saw one yet that did not
have the national love for that esculent.
This excitement drove all sleepy feelings
away, and I helped get the comforter on
the frames. This batting that we have
excels all other that I ever saw, it is twenty
cents per roll, and each roll contains one
and one-half pounds; it does not seem like
batting, it is more like down, and makes
. such light, soft comforters. Tying isa little
slow at first, as we cut the worsted in short
lengths and lay on the spot to be tied, then
thread our needles with knitting cotton and
run through the cloth and tie the ends

  

 

over the worsted, it stands up in a
little tuft, and the cotton is cut close so it

does not show. The clerk where the
material was purchased told me that was
the way‘mother did, and I consider him
quitea jewel to take notice about it. I
was dreading this task a little, for I saw
one tied once and it seemed like a tedious
job; the worsted was threaded and drawn
through the cotton, and I seldom missed
breaking or bringing through a bunch of
the batting. This was finished and the
edges turned in and hemmed over, and it
is certainly very lovely; this makes eight
new comforters that we have tied this
winter.

There has been a large box on one of my
closet shelves for several years. Regularly
every cleaning house time has it been
taken down, dusted off, cover removed and
contents noted. Something verv precious
you think? Well, I don’t know; much
valuable time was wasted on it, I can bear
testimony to that. The box contained
pieced blocks. There was the “flock of
birds ” quilt, pink calico and white muslin;
then an “ album ” quilt, two others that do
not seem to have a distinct individuality,
nine patch, some with curious corners. The
white was getting decidedly “ jaundiced,”
so at odd times I set them together, bought
new linings, and I feel proud of my pile of
bedding. The box has been cremated,
and there’s an empty place in the closet.
One day the little boy was ailing and had
to stay in doors, I was at my wits’ end to
amuse him, finally he wanted to piece some
blocks, out came the piece basket, and I
cut blocks and he sewed, and you would
scarcely believe it, but we pieced about
forty nice blocks, four squares in a block,
this I have set together with pretty print
and tied and it is “his quilt;” he is proud
as can be of it.

Tinkle, tinkle, I hear the bells; the men
have come. We seldom commence to get
supper until they come, for there are so
many chores at the barn to be done. Bill
of fare, cold beef, baked potatoes, canned
gooseberries, cheese, orange cake, apple
butter, bread, rusks, pickles. We are in
the midst of supper when company comes
for the evening. The dishes are gotten out
of the way, bread sponge stirred up. I
have a two quart tin pail that I keep
especially for pancake material. I let it
get empty about once a week, sometimes
oftener if the weather is not very cold. I fill
it nearly full of thick sour milk, and into
it put stale pieces of bread; if there are none
I slice off the end pieces, for I make the
acquaintance of men sometimes who will
reach a good ways to avoid a crust. These
will soak soft and can be mashed fine, and
owing to the yeast in the bread will be
much nicer than when the cakes are made
without it. Each time I take some out I
put in more milk; sometimes an odd piece
of cake goes in.

“ What is your opinion,” I asked one of
the ladies during? the evening, as butter
making was being discussed, “ should
cream be added to the cream pan or pail
under twenty-four hours before churning ‘2"
“Ohl ” was the answer, “ I always skim my

 

 
  

milk up crose the day 1 churn, put it all to-
gether, let the churn mix it. I use the
dash churn.” Another said she skimmed
all the milk the night before, stirred the
cream thoroughly, and guessed she got all
the butter there was. Another said she
saw an article in one of the papers advocat~
ing the strangest method of making butter;
put the cream in a stout thick bag, tie it
well, put this bag in another bag, diga hole
in the ground and bury it—not too deep—
leave it twenty-four hours, then resurrect
it and the bag will contain nice butter; the
buttermilk will have been absorbed in the
ground. Who is going to try that? I for
one; it hardly seems possibly that one would
see such a result, does it? I like the barrel
churn, it is much easier than the dash, but
I have never used a thermometer in the
cream. In the summer the cream is taken
from the refrigerator, half frozen some-
times, and churned, it comes out in hard
balls—I mean the butter—and it is a job
to work in the salt.
(T o be continued.)
..___
JANNETTE’S QUERIES.

The articles given from time to time in
the HOUSEHOLD by Beatrix upon styles,
kinds, qualities and prices of materials
used are of more value to me than the
fashion sheets. In her recent article on
black dress goods she devotes considerable
space to silks, and I find myself wondering
if the great point of difierence between the
country woman and the city woman is not
in the wearing of silk. We of the country
have no calls for the wearing of silk to
state dinners and receptions; and if we had
what a condition it would be in, after
riding several miles—all dusty and creased
and crumpled! If we could only have
street cars and the privilege of standing
and grasping a strap it might answer. But
fine woolen goods will always be my choice,
so long as the odorous particles of new
mown hay present in the inspired air fall
on the olfactory epithelium and ascend to
the brain; so long as I am permitted to hear
the: squealing of the pig, and to see the
skipping of the lambs upon the hillside; in
short, so long as I am permittc 1. to remain
a country woman, I do not Want sill-z. Let
no one say “ sour grapes.” for that would
be crushing.

I desire information upon a few points,
and if the ladies will be as prompt as was
Mrs. West in answering the query in regard

to churns, I will be as much obliged to
them as I was to her.

In making frosting by boiling the sugar
can it be made soft and not hard, and how?

Has any one learned to use, satisfactorily,
the hemmers sent with the Singer sewing
machine?

Is there any reliable commission woman
in Detroit who would make purchases for
those living outside?

\Vhat makes some folks’ butter streaked?

To what are white specks in butter due,
and how remedied?

Is pie-crust any better if allowed to stand
an hour in some cold place?

I have heard it claimed by some high
authority that the water in a tea‘kettle
should never be allowed to boil and boil,
but it'you would have delicious tea make
immediately when the water first boils. Is
thistrue, and what is the philosophy of it?

J AN NET'BE.

 

 


 

4 THEUHOIUSEHOLD.

v. .

 

 

LIFE ON THE FARM.

[Paper read by Mrs. F. B. Read before the Rich-
land Farmers’ Institute, Feb. 6th, 1889.]

(00min 116d.)

Statistics say that during the fiscal year
ending June, 1888, the government dis-
posed of 16,319,760 acres of the public
domain, under the homestead pre-emption
and forest land laws, making more than
1,000,000 new farms of 160 acres each; and
during the last eight years emigrants from
Europe to the United States have number-
ed 4,250,000, and the best portion of this
immigration has not halted until it has
reached the prairie homes in the west. What
an influence must go out from these homes
into the great world! The home training
and the school must do the great work of
development, we know, for this is an age
of progress, new discoveries constantly
being made and Old methods discarded.

History tells us our best and most famous
men, loved and honored as our greatest
benefactors, once traveled through the
valley of poverty and discouragment, and
gained success only by patient, earnest
striving; and from our western homes must
the world look for new life, strong muscles
and active brains to recruit the ranks.

It is truly said the farmers are the back-
bone of the world, and are constantly send-
ing out from their homes on the farm the
best educated sons and daughters, who are
making for themselves cultured homes all
over the country. With our grand schools
and colleges on every side, so richly en-
dowed, we can find no excuse for ignorance;
and the educated farmer has appreciated
this fact and taken advantage of it. To be
a successful farmer to day calls for the
education our agricultural colleges are par-
ticularly adapted to furnish, and it is hard
to find a man to-day who does not realize
that the better education he has the better
work he can do. * * * * *

Happy the home, whether on the farm
or elsewhere, in the busy mart of life, where
the father and mother gather the children
around them, and interest while they amuse
and instruct them. Too often we know

does this fall upon the mother largely; too
often for the father’s good. In no way can
they photograph their image better upon
their children's hearts, to go with them
through the strife of toilsome years than in
this, for
Far back these various voices come
Tho’ long the years have growu,

And sound uncommonly distinct
Through memory’s telephone.

From such home influence may we not
look for noble, earnest living that shall
bring this grand world of ours a little
nearer to the better and happier home
above? * 96 96 7‘6 ~36 9+ 1‘?

Life on the farm, like life everywhere, is
largely what we make it, and depends
much on how we take it. One of our best
public women says: “I wish the women
of the world would call on the men to giVe
up this wild, ungovernable chase for more
money, and govern themselves accordingly.
Who is the happier for such extravagance in
dress, furniture, useless decorations, grand
equipages? Are they not usually procured
at the expense of the moral and physical

this? Is there not more health, more con-
tentment, more kind feeling among the
sensible laboring class, than among those
who are giving their lives to accumulating
fortunes? And if more people were to set
the example of a simple and well ordered
life, might it not largely save the young
who are tempted into such extravagance as
is now the bane of life?

Some of my friends did take alarm

ThatI should write of “ Life on the Farm.“
I might have been a farmer’s wife.

And happy all the days of my life.

For once. in my youth, long, long ago,

I had a “ right smart ” farmer beau,

I might have been his wife you see,

But the merest trifle prevented me.

It you will listen you shall hear.

He did‘nt ask me. Thereason’s clear.

 

HOME TALKS.

I would say to May B. that the farmers
in this vicinity have the pork barrel. It is
too much of a necessity to go out of style.
It is not for a daily resort, but a piece-out,
or I might truthfully add, a relish from a
surfeit of fresh meat. We have the nice
sugar cured hams and the beef barrel
besides. We have gotten into the way of
growing much of our fresh meat. Through
the warm months we kill lamb or mutton;

sweet until used up. If extremely warm
we sometimes make brine and pickle one or
quarters.

001. Curtis, of Kirby Homestead, told the
farmers at one of the State Institutes which
I attended, that he had a fine lot of lambs
last summer. He told the butcher to come
over and look at them; but as he only
offered $2 50 apiece he would not let them
go. He began feeding a small quantity of
grain each day in the pasture, and soon re-
ceived $5 each for them. He sold them to
his wife and “boarded it out.” A good
way, I say. We seldom get good lamb or
mutton from the butcher’s cart or the
market. The home-grown is much more
tender and juicy. During the winter
months we consume one whole beef ani-
mal, fresh and cured. We have a butcher
come to the house to kill and cut up.
When ready to pack we select what we
wish to keep fresh, then “mother” must
prepare the pickle or see that it is ready.
The meat must be thoroughly cool and
unfrozen. I use the following pickle: For
beef,four quarts fine salt;four pounds brown
sugar, or A sugar is better; four ounces
saltpetre to 100 lbs. of meat. The saltpetre
must be pulverized and mixed well with
the salt and sugar, dry. Sprinkle between
each layer as you fill the barrel; use no
water. Apply a weight—we use an apple
press. In a short time the juices will
exude and a pickle is formed which will
preserve the meat indefinitely. I have
used no other for years. The meat is never
too salt or dry.

I will also give my pickle for hams:
Eight pounds of salt, two quarts of
molasses, one-pound of soda, one~fourth
pound of saltpetre, tO 100 pounds of meat.
Dissolve in water enough to cover the meat;
remove in six weeks. Do not use more
salt than the recipe says, and the hams
will be just right, tender and sweet.

The wood lot on the farm contains a

 

nature? Are we any better or wiser for

with the ice and the refrigerator we keep it '

imity to each other. Everyspring two-
hundred of these are tapped for the family
supply of maple syrup. The way it came -
about I told the boys if they would do the
work I would furnish the necessary fix-
tures, pails, pans, etc., so we could have
pure, unadulterated syrup. Each year we .
lay in a store of thirty gallons or more.
We make but little sugar. We have many'
calls for it and could receive one dollar
per gallon for all we could spare; but as
the time is needed for the spring work on
the farm, as soon as we are supplied, and
what we wishjto give away made,the pails are .,
gathered, cleaned and stored. I had made,
for convenience of keeping, ten gallon cans,
with handles and small aperture for filling
with a screw, similar to a kerosene can,
sealing it tight. These are used from year
to year and keep it nicely; I use glass cans
also. We are through this work in March,
this year. Many a gallon is used by the
young people during the making and
throughout the year for treats to their
young friends, in wax, sugar or candy. It
does them good, and the elderly people
enjoy it also, even grandmother joins in the
merriment.

The next home work will be papering
and cleaning, after which I will tell the
HOUSEHOLD friends about my outdoor
work. HOME-LY.

N. Y.

BESS wishes to know if any of the readers
of the HOUSEHOLD have tried to preserve
eggs through the summer to sell in the fall
when prices are higher. Any information
will be gladly received.

-__.._..._..__.

LADIES ordering goods through the»
HOUSEHOLD Editor must make allowance
for postage if they wish packages sent by

C. O. D. Care will be taken to transmit
by the cheapest method. Give full address
and state if there is an express office at your

station.
. __4..____

THE Chicago Inter-Ocean pays a deserved
compliment to the excellence of Evanga-
line’s article, “ Something for Breakfast,”

published in the HOUSEHOLD of Feb. 23rd,
by giving it a pl ace in its columns, but
“lays itself liable” to the charge of piracy
by changing the heading, omitting the first
paragraph, and giving no credit whatever.
If anything is worth stealing, it is worth
a good deal more when honestly obtained.
v——ooo————-
Contributed Recipes.

SALLY LUNN.-—-One quart flour; one pint
milk; one egg; half cup liquid yeast; table-
spoonful sugar; three tablespoonfuls butter;
teaspoonfnl salt. Heat the milk blood warm,
add the yeast, stir this into the flour, beat
well, and add the beaten egg. Let the batter
rise three hours, beat thoroughly, and turn
into abuttered pan. It should be about an
inch thick, and be allowed to rise until double
its original bulk. which will require about an
hour. Bake half an hour in a quick oven.
This is Miss Parloa‘s recipe and is very nice.
When this is ready to turn into the pan, we
often dip it out in spoonfuls. they will rise un-
til they touch each other and are easily broken
apart. The batter may be baked in gem pans
and muflin-rings, if desired.

Bums—One cup sugar; one cup yeast; one
pint milk. and a little salt. Let this rise, then
add one cup sugar. one cup butter, one egg,
and one cup West India currents. Make into
little cakes, let rise and bake. These are
favorites of mine and very nice. Try them,
please. MILL MINNIE.

 

large number of sugar maples in close prox-

Fo ans'r LODGE.

      

 

 

mail. Packages by express may be sent.

      

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