‘Sk ._

7,
i
2
1
;

  
 

    

g .
\\ \\\\ \\

bu
”if”

?///@ /”.;" ,;II/

LL»

3ft”!

    
 

 

 

DETROIT, AUGUST 2%, 1889.

 

 

THE HOUSEHOLD-"Supplement.

 

 

SUMMER BOARD ERS.

 

They came out of the house, two friends,
Calm, familiar, indifferent—
Strayed to the woodland, careless each
As to the way the other went.
He to the brook with his line was bound,
While she with her book meandered round.

Such things will happen; hence poets sing!
Some hours afterwards, face to face,
These two young people astonished came
In the greenest, leaflest. loneliest place;
They laughed for a moment, and then a flush
Stole over her cheek, and made him blush.

He showed his trophy—one silver fish,

She pitied its fate, and her lashes fair
Lay on her cheek; and he noticed now

How bri rht in the sunlight shone her hair,
How white from its soft lace gleamed her throat,
And then he thought of his rough old cogat.

They sat on a rock near the talking stream,

She read him a poem. He leaned more near
To look on the page; or it may have been

That for some strange reason he could not hear.
He looked at her dimples. sweet and meek,
And now, as it happened, he could not speak.

But nearer he leaned to her, yet'more near.
Till somehow her hand slipped'in‘to his;

The book was closed, but vhe poem still
Went on with the mus:c of kiss for kiss,

“ I love you, I love you," the old, old rhyme,

In breathless murmur from time to time.

Ah, lovers can tell, for lovers know

How Love comes suddenly into life.
She had roamed to the woodland, a girl heart-

free,

But came from its shadow a promised wife;
And he in his mind kept wondering so,
Why he had not proposed to her weeks ago.

M. G. B.

__—”.__

INDICATIONS OF AUTUMN.

 

Dressmakers and merchants are already
beginning to manifest interest in the
autumnal fashions. The new styles are
being discussed, and everything made ready
for fall openings. All this work goes on
quietly and unostentatiously, very much as
nature manages her own changes of attire.
You know how, in what we call “ a grow-
ing season,” a tiny green point which was
but a thought of a bud yesterday, sur-
prises us to—day with its unfolded beauty.
While the fortunate ones who can visit the
sea or the mountains are airing their toi‘
lettes on the piazzas of summer resorts,
those who minister to their luxurious needs
are studying and designing and adapting
those styles which still come from Paris,
though the beautiful Empress who was
once the highpriestess of fashion is a child-
less, heart-broken, aged widow, having no
part‘ or lot in the gay world she once
charmed by her bewitching attire.

The merchants’ windows which were

run last spring.

 

lately given over to airy muslins and fifteen
cent satteens, are now filled with wool
goods in autumn colorings. Some of them
the earnest shopper recognizes as souvenirs
of last season, atrifle fly-specked. But our
larger stores do not thus trifle with their
reputations; everything they show is of
the newest and latest. The favorite new
colors to be worn this season are dark pur—
plish red shades, known as dahlia and
rosewood; they are not new shades, but
have new names, and are less showy and
more likely to be becoming than the
lighter mahogany and copper tints. One
of the favorite browns is a dark oak shade,
like English black oak; nickel gray is the
color of old nickel. Most of the new

.browns have a good deal of gold in them.

Solid colors will be most in fashion; and
combinations, as represented by the nion
of two colors of goods in one dress, will
not be approved for new costumes. Pat-
tern dresses will be very fashionable, if one
may judge by present promise; each pat-
tern in plain goods will have a separate
trimming woven especially to be made up
with it. These pattern dresses had quite a
The trimmings consist of
a panel for the skirt, a border for draperies,
a scarf, a plastron for vest and narrower
stripes for sleeves. The pattern is wrought
in black on the solid color. The design is
often geometrical figures, sometimes disks
or balls, sometime leaf patterns, like the
oak. Ladies who have plenty of leisure—
and patience-can make for themselves
very elegant dresses by purchasing the re-
quired quantity of goods, and having a
design for vest, or what is more stylish, a
border for the full vest of silk pleatings,
the sleeves, and a narrow panel for the
skirt stamped upon a portion of the ma—
terial. Line these portions with crinoline,
and with coarse black embroidery silk chain-
stitch the pattern neatly. Braiding is out
of style, but the chainstitching—the needle
being set every time in the previous loop or
stitch—gives a handsomer and finer effect.
If too much work, only the borders for
the bodice, and a border to be placed across
the foot of a panel to be set in the skirt and
framed in side pleats need be made. An-
other pretty and showy way to embellish a
dress is to lay diagonal lines of narrow

black velvet ribbon over the parts needed

for vest and panel.

Concerning styles, we are glad to hear
dressmakers are instituting a revolt against
straight, plain skirts. And no wonder.
Too many young—and old—women look
like chambermaids on duty in them. They

 

are bewitchingly pretty on some young
girls, combined with the Empire waists,
the low surplice front and the innocent
sash, but there are a good many who are
wise enough to see they “aren’t built that
way" and will not make themselves ridi-
culous by adopting the mode. It is said
that none of the new skirts are entirely
straight. While the tendency is to straight
lines, there are curves at the sides or back,
or in front, made by slight drapings. All
the new materials are soft and clinging.

Autumn wraps, they say, will be short,
and made up in wool goods of light tints.
Capes of wool goods with velvet in com~
bination will be liked. The ugly peasant
cloak is a thing of the past.

The high standing collar has been lower-
ed somewhat. House dresses are often
made with no collar, not even a band, and
there is a tendency to cut the necks of such
dresses quite low, disclosing the throat,
and surround them with a turned-back
pleating of lace or an embroidered collar.
A white, slender, well turned throat looks
well thus dressed, but alas for the skinny
woman and the one with a large neck!
Such dresses have been worn on the street
here to a certain extent, but there seems to
beafeeling that the exposure is hardly
seemly for out door wear in public.
Whether the cool days to come will bring
us the high collars again remains to be
seen; probably at least the new way will
be restricted to proper bounds in the
privacy of home.

The favorite head gear for autumn will
be the toque, which was fully described
in the HousEHOLD last spring. It is a
compromise betweena hat and a bonnet,
fits the head quite closely at the sides, and
is worn without ties; flowers and ribbons
form its adornments, the crown being often
covered with long loops of ribbon falling

over it from back to front.
BEATRIX.
M.—

HERE is something new, vouched for by
a correspondent of the National Stockman:
To preserve corn for winter use, boil on the
cob as if for immediate use. When boiled
put the corn into the oven heated about as
hot as after bread is baked, and dry the.
corn carefully and thoroughly, or it will
become musty, then put away in a close,
dry place. When you wish to use it soak
the ears over night and put them on to boil
in cold water. Boil them until they be:
come tender and the corn will be almost
equal to that which is plucked fresh from.
the stalks.

m»..— u an. “and...

 


 

THE' HOUSEHOLD.

  

 

 

 

TEE ROADSIDE.
,“Tell me what you eat and I will tell
you what sort of a person you are,” says a
writer having pretensions to wisdom.

“ Tell me who his friends are, and I will

tell you what sort of a character he has,”

says another. “ Show me her handwriting;

that is an index,” Miss Know-everything

says. This may be true and it may not,

but of one thing I have satisfied myself.

Give me a look at a man’s premises, his

fences, his roadside, and I can tell you how
he financiers, how he manages, how his
crops turn out, how he looks when he

isn’t dressed up. Now I have a great re

spect for mankind; in fact I have a genuine
liking for them; and when they are raked

over the coals, shown up in the’r worst

light, in other words, abused, I feel like
unfurling my banner for them and speak-

ing a few words in defense. There is an
old saw, “What’s bred in the bone will
come out in the flesh.” So we must con.
clude of course that it is perfectly natural
for some persons to be shiftless, careless,
not particular as to the way things look.
While admiring neatness and order in other
people, it is a moral impossibility for them
to “slick up ” and stay so.

I took a ride one beautiful, bright day in
June. Our route lay along the central
and western part of a town in Calhoun
County. I was informed that there was a
great number of wealthy farmers living
there, and I should judge so from the
houses, barns and stock in the pastures,
size of the fields. I cannot say that I
passed one yard that rejoiced in a good,
first class fence or hedge, and the under-
brush and noxious weeds at times obscured
a view of the fields. Occasionally, like an
oasis in the bleak desert, would appear a
clean, well-kept roadside, but it would be
a small farm, the case was exceptional. At
times the hedge row came down to the
wagon track, sothat the wheels grazed the
brush, again an enterprising German had
cleaned out a little space and planted it to
potatoes, which he was cultivating;
whether it was owing to beauty of situation
or steady labor, I must say they were the
best looking potatoes I saw that day. In a
number of the orchards the trees had been
trimmed, presumably in the early spring;
the brush remained where it had fallen, or
else was in unsightly heaps on the green
sward. Then we would come to a drove of
cattle pasturing out and in the brush, with
the musical ting-a-ling of the cow-bell.
The air was heavy with the fragrance of
full blown clover in one place, but not one
glimpse of the field could I catch for the
thick brush, but I imagined acres of the
lovely pink blossoms, scattering perfume
and supplying the bees with honey. And
next a barnyard opening on the road, that
certainly was not cleaned out in the spring.
The manure was knee deep for man or

at, an old straw ‘stack held aplace of

=.or, while a pigsty wafted an aroma on
L gentle breeze that was anything but
agreeable.

But as we neared the terminus the view

closed with either slat or board fences or
hedge. which latter is my idea of a fence
for the road, a wall of livi - g green, well
trimmed, well kept; not a weed to be seen,
not a bit of brush. There were plenty of
trees, poplar, maple, mountain ash; here a
field of oats showing darkly green again st
8. Wheat-field just turning, then a corn-field
well cultivated, or field of timothy, then a
clover bloom in which the mower was

commencing operations; by evening all

those lovely heads would lie limp and

wilted. Then we passed a field in wnich a

large number of horses were lazily crunch-

ing the sweet grass, little colts scattered

over the field, some of them trotters no

doubt.

It is said that there is nothing so catch-

ing as goodness. A good example works

wonders in a community. If one man

keeps up his line fences in good shape,

cultivates the side of his road, seeds it

down and each year mows it, the chances

are his neighbor on either side will follow

suit. A good substantial fence in front of

a farm, a clean roadside, shade trees set at
regular intervals, add twenty per cent to
the farm. Aman gets value received in the
satisfaction derived from such labor. Peo-
ple riding along will say “He’s a good
farmer, nothing goes to waste here, look at
the roadside and fences.” One man may
try to keep his farm freed of noxious
weeds—dock, Canada thistles, mullein, red
root, daisies, etc. He gets out dull days,
looks the fields over carefully, pulls all the
dock and carries it to the house. And if he
is like a man I know stuffs the kitchen
stove with it, no matter what use his wife
is making of the oven. His neighbor
perhaps has a bountiful crop of it; in
August it sets off the fields and roadside
with a dull reddish brown; and next year's
crop is insured without doubt. All over
one can see the mullein stalks standing like
hollyhocks. The majority of farmers are
not as particular as they should be about
sowing clean seed. One farm may be quite
free from weeds, the grass and clover seed
bought for seeding may have been grown
on a farm that was literally sown with per—
nicious weeds. Just so with seed wheat.
A man might better thresh early and sow
his own wheat, if he knows it is a good
variety, than run his chances on getting
foul seed elsewhere.

Michigan is full of “ slouch ” farmers—
men who try to raise too much wheat; try
to make too much money; who half-plow
too much land. The papers are full of
“over production.” Instead of having a
good mellow summer fallow, corn fields
are cultivated and sown to wheat, which
only producesa half crop. Better have left
the field, sowed it to cats the next spring
and then to Wheat in the fall. If a man
has a good crop of clover, instead of turn-
ing it under and insuring a wheat crop that
will average thirty-five bushels to the acre,
it is cut, made into hay and sold. And he
wonders the next year Why he didn’t have
more wheat. Anything that is Wtrth doing,
is worth doing well.

When the standard of farming is raised

 

was splendid. On each side of the road a
mower had been run, the fields were en—

 

there will not be such a surplus of every-
thing. Men will till the soil, not so much

 

to drain every bit of goodness out of it, but
to raise the largest crops on the least sur—
face. There will be more attention paid to
surroundings. There will be more time
spent in pleasing the eye than in stuffing
the pocketbook. Roadsides should be
made fertile and beautiful as yards. I
would like to say to every single man who
reads this little HOUSEHOLD, “ If you
want to appear well in the eyes of ' the
‘milder persuasion,’ if you want to leave a
record behind you that will be lasting and
enduring, if you want to set an example
for your b0ys to follow, if you want to be
spoken of and pointed out as an A No. 1
farmer, get out and clean out your road-
sides and fences.” Then the community
as one individual will rise and say, “ Better
than gold and silver, better than vast pos‘
sessions is the one acre, well tilled, and the
clean neat roadside.”

Burns Carcax. EV’ANGELINE.

——...——-—-

THE PICNIC. SENSIBLY CONSIDERED.

I think I can tell M. E. H. something
that will make her think better of picnics
if she can not bring herself to really like
them.

First, don’t spend a day baking fancy
fixings to decorate a long table set in the
woods, but prepare a good, plain, sub-
stantial lunch of whatever you have nearest
at hand; then witha few of your friends,
say three or four families, select a shady
spot, spread your cloth and place your
lunch thereon, all gather around and par-
take. I have always been quite a friend to
picnics, but this settinga table and getting
up a grand dinner has played out with this
child. Then the picking up makes the
day nothing but work from beginning to
end for somebody.

Don’t dress the children up so you are in
a constant worry for fear Maggie will spoil
her new dress, or Bobby will just ruin his
nice suit, but go for a rest, and be bound to
have it. If some one says “ Oh, it will not
be nice unless we set a table,” just tell
them you have enough of that at home,
and there is something in this world to be
thought of besides eating.

Last summer we attended what was
called a farmers’ picnic, in a pleasant grove.
There was a stand for the speakers and
seats for all. We had addresses, wi'h
music, both vocal and instrumental, in the
forenoon and afternoon. There were
swings and hammocks for the children,
and about two hours at noon devoted to
dinner and chat. There was no big hub~
bub setting tables, but small groups enjoy-
ing themselves immensely (judging by ap-
pearances) eating their dinner. I for one
went home thinking the day well spent. I
am expecting every day to hear that it will
be repeated; I hope so, for I want to be
there, too.

Coming home from the Soldiers’ Reun-
ion, like M. E. H. I asked, “ Does it pay?”
I sayno, decidedly not, for those who had
the dinner to arrange at least. I offered
my assistance, but my dinner was eaten

 

quietly under the shade of a friendly tree.
PLAINWELL. BESS.

  

 

   

 

 


 

THE HOUSEHOLD. 3

 

A FESTIVAL 0F DAYS.

 

A comparatively new form of entertain-
'ment for the benefit of church or char--
itable work, is that introduced under the
above name. As I know how eagerly
every such scheme which has the attrac-
tion of novelty i9 seized upon, to coax the
reluctant dollar from the pockets of the
outsiders who will not give without a quid
pro quo, I will try to describe a festival of
this kind which I recently attended. It
was held upon alarge lawn, abundantly
shaded. The plan was, at first, to have
seven small booths, each decked in one of
the prismatic colors, and each containing a
table presided over by two pretty maids at-
tired in the same color. But the weather
being known to be more fickle than a
woman’s whims, it was finally decided to
put up one large tent, which was really
nothing more than a canvas cover over a
dancing floor hired for the occasion. This
pavilion was decorated with tarleton and
muslin in the prismatic colors in proper
order. Each table took a color, beginning
with violet for Sunday, and the attendants
were dressed in that hue also. On Sun-
‘day’s table were Bibles, prayer-books,
hymn—books, Thomas a’ Kempis, and other
devotional works. These were secured
from a bookstore for sale on commission,
unsold goods being returned. There were
:also photographs of afew renowned clergy—
men for sale. A uniquely framed etching
«of )Iillet’s “ Angelus” formed part of the
decorations of this booth, and was sold fora
good price.

The next table was suggestive of “blue
Monday” in its indigo blue decorations;
and its burden was appropriate to the day.
'There were plenty of big aprons with
pockets, made of ticking and jean, clothes-
pin bags of every description, filled and
empty; clothes bags; laundry lists; nice
clean clothes lines; large pieces of cotton
with rows of buttons on which to button
«cuffs, collars and other small articles, so
that they may be quickly hung out on a
co‘d day; boxes of bluing and packages of
soap embellished with ribbons, and then
more ornamental articles, such as little
plush washtubs and barrels, some being
satin-lined for jewel cases, others stuffed
for pincushions; there were also painted
clothes-pins for whatever use one might
find for them.

Tuesday’s table was for ironing day.
Shirt boards, ironing-holders, polishing
irons, and any quantity of new clothing
nicely done up as if just from the hands of
the laundress.

Wednesday was mending day. Various
shades of green were beautifully combined
to form the decoration. Work-baskets and
work-bags, of every size and style, mend-
ing bags, boxes of assorted cottons, darning
baskets, needle-cases, tape-measures and
emery bags, scissors, thimbles and little
cakes of wax, filled the table.

Thursday was reception day, and the
table was covered with everything lovely
and serviceable. Lunch cloths, tea-cosys,
doyleys, tray-cloths, tea-table spreads, table
mats, card cases and little ivory tablets for
memoranda were a few of the many pretty

 

things offered for sale. Tea was served in
Japanese cups and saucers, and in a little
grotto of evergreens a fantastically dressed
maid with a remarkable imagination read
your fortune from the tea-grounds in your
just emptied cup.

Friday, being “sweeping day,” dusters,
big aprons, sweeping caps, bags for dust
cloths, decorated dustpans and whisk
brooms were appropriate articles for sale.

Saturday’s table looked like a bakery and
did a big business in homemade cakes, bis-
cuit, bread, buns, gingerbread and cookies.
A few pots of baked beans, so arranged
they could be easily carried home by the
purchaser proved a great success, and the
supply fell far short of the demand.

A few small tables scattered about under
the trees were for those who wished cake
and ice cream, and were waited upon by
misses dressed in white with rainbow rib-
bons and caps.

Everybody seemed pleased with the
pleasant entertainment furnished, and the
ladies in charge of the enterprise realized a
very satisfactory amount in return for their
exertions. BEATRIX.

ABOUT J ELLIES .

It is too late of course for currant jelly,
which is the most delicious of all jellies,
but some good fruits are just in season,
such as the grape, blackberry, quince and
apple. I prefer blackberries made into
jam, and plums into marmalade.

The greatest trouble in jelly-making is
to know when it has boiled just enough so
that the jelly will set without being too
firm. If boiled too long it will be hard;
if not enough it will be semi-fluid. Ex—
perience is the best guide, and a little close
observation during the process is a great
aid. Use your brains. There is no need
of gelatine if your fruit is good and not too
ripe;jelly from over-ripe fruit will some-
times refuse to set. Gelatine jellies lack
richness and flavor.

For jelly-making a flannel bag cut to
form a point is the best. Stew your fruit
with the addition of just enough water to
prevent burning; when soft turn into the
bag and let drip. The juice that runs
through should be measured, then boi’ed
twenty minutes, and skimmed. Add the
sugar, which should have been heated in
the oven. The rule is a pound of sugar to
a pint of juice. Boil the juice and sugar
from three to five or six minutes, then
turn into the glasses. By squeezing the
jelley-bag you may obtain juice which
will make a cloudy jelly which will do for
cake, but which on no account should be
put with that which ran through unaided.

The Red Astrachan makes the nicest
apple jelly. Its red skin gives a beautiful
color, and its flavor is deliciously tart.
Crabapples, according to my notion, are
not much good except for jelly; they make
a firm, useful sort, good with meats but not
as nice as currant. Grapes make good jel-
lies, also; green grapes make alight col-
ored, pleasant jelly, but require more sugar
than a pound to the pint.

Peach jelly needs the addition of the
juice of one or two lemons. I think alittle
is also desirable in making quince jelly.

 

Quince jelly can be made of one-quarter
apples to three-quazters quinces, and be
better than if all quinces are used; and
three-quarters of a pound of sugar to the
pint of juice is better than more. Probably
most housekeepers know raspberry jelly is
greatly improved by the addition of one-
third currant juice.

You will have better success if you do
not try to make too much jelly at one
time. Three pints is enough to undertake
at once. L. C.

DETROIT.
—.—Qo.———-—

THINGS WORTH KNOWING.

To mark dishes for picnics write your
name on the under side with steel pen and
good black ink, let dry and it will last for
days.

When marking eggs to put under the
hen. write on part of the eggs with a tooth—
pick and good ink the date the hen will
hatch; barring mishap, you know when
they should “come off.”

Cucumbers would not be called so un—
healthy if always picked fresh from the
vines.

In using any ordinary recipe for hickory-
nut cake, one-fourth cup milk should be
added; if not the meats make it too dry.

All scraps of fried or boiled ham, chopped
fine and mixed with salad dressing, make
excellent sandwiches for tea, picnics or
Sunday dinners.

Tomatoes scalloped the same as oysters
are much better than when stewed.

Chocolate icing can be and is better
made with yolks of eggs instead of whites;
making a softer icing and disposing of the
yolks of the eggs.

Can any of the readers furnish again the
recipe for “ Boss Gingerbread?” It was ex-
cellent, but the paper is lost that contained
it.

E. S. B.’s bread recipe is in constant use
in this family, so please ma’am I’ll take the
strings of that bonnet.

The HOUSEHOLD is always looked for
on Monday night and always “ devoured,”
so to speak, immediately. M. I. G.

BATTLE CREEK.

__—._.....__—.

THE GARDEN.

Laurel Vane writes about the garden. I
wish to tell about ours. As a general
thing the farmers around us have good
gardens. Ours is not much trouble, and
we have most vegetables in their season,
besides raising plenty to last the family all
winter.

Our garden is fenced with a strong
lathe fence; fowls cannot enter. It is
planted in rows, to be cultivated at any
convenient time. It takes but a few
minutes, and he who is wise will take the
few minutes just to escape the doctor’s bills.
In our garden are three rows of onions,
one of lettuce and radishes, and one each
of early and late peas, beets, salsify, pars-
nips, beans and tomatoes. besides about
one hundred and fifty late cabbages. Our

sweet corn, cucumbers and squashes are
put in the corn field.

Our garden was cultivated four or five
times with a horse and hoed two or three
times, and we have plenty of vegetables to

use. DEBORAH.
WILDE BV’ILLE.

“aw-saw“.

..‘_.« Aux-“nus“ '

 


 

4:

THE HOUSEHOLD.

 

 

GOOD HUSBANDS VS. POOR WIVES.

I wonder why the poor wives with good
husbands do not give an account of their
prizes. .

There is one husband who stays at home
Sunday morning while his wife goes to
church, does up the morning work, dresses
the children (the little ones), sometimes
cleans the windows and the kitchen floor,
and has dinner on the table for her on her
return. He also knits his own stockings
and some of the children’s, makes soap,
packs the pork and fits his wife’s dresses.
Besides, he thinks he has a good wife, and
would flame with ire if one should express
a doubt.

Another takes all the care of the children
at night, including the baby of two weeks.
(It is a battle baby.) He can make bread,
sweep, wash dishes and sew.

Another works out by the day, comes
home and does the washing for the family
in the evening, studies half of each night to
acquire a profession, makes his wife
presents to not bother him with small talk
while she is up, and never scolds.

Another washes the evening dishes, then
reads aloud to his “lady” while she re-
clines on the sofa. In the morning he
milks the cows, gives her a cup while in
bed, strains and skims the milk, and gets
the breakfast. None of these wives are in-
valids. yet none are very strong. I leave
the readers to decide whether any are lazy.

There are two sides to most questions,
and I would like a description of the
ladies who have been sending pictures of
their husbands, by the said husbands.

INGLESIDE A. L. L.
—-—-OOO——-———

THE BABY’S BATH.

 

Choose the time in the morning when he
is the most wakeful for the first bath under
this new regime, and afterwards always
give the bath at that hour. After a few
days he will naturally keep awake until
the same hour. Most babies take an early
morning nap; the bath should come after
this, and at least an hour after his break-
fast. Get everything in readiness before
you begin, in order not to make him ner-
vous by delays. Fill the tub two-thirds
full and be sure that the water is exactly
the right temperature. If it is too hot or
too cold, he will shrink from it ever after.
wards. It should be a little more than
blood warm, and your hand, which is
much less susceptible than his tender body,
is no test. Plunge your elbow in, buta
safe rule is one part boiling water, and five
of cold. A half teaspoonful of borax will
make him clean and sweet, and in hot
weather a small handful of sea salt, which
comes in boxes ready prepared for the bath,
will strengthen him. A silk sponge, a
piece of scentless soap—Ivory is good—
towels, and all his little clean clothes
must also be in readiness. Lay .a large
piece of old blanket with a piece of rubber
cloth under it on your lap, disrobe his
baby majesty, lay him on his stomach, and
sponge him all over quickly, being very
careful not to let soap and water get in his
eyes, or\ears. Wet and soap the sponge,

 

and wash carefully in the creases of his
neck and arms and under his arms, lather-
ing the stomach well to get up circulation.
Now lower him gently into the tub. and
amuse him by letting him splash the water
with his hands while you sponge him
rapidly all over the body for four or five
minutes. Many young mothers are clumsy
and awkward, and baby, who knows a
great deal more than you give him credit.
for, feels that he is not treated properly,
and resents it in the only way possible to
him, by a free use of his lungs. Lift him
out on a piece of dry blanket, cover with a
soft Turkish towel, and dry thoroughly;
then rub chest, back, armpits and the
entire body well with an Old piece of gauze
flannel. All this takes longer in the tell-
ing than in the doing. Plain rice powder
is the safest and best. By the time baby is
arrayed in his dainty, clean garments, he
will be tired and ready for his next meal,
after which a healthy and properly brought
up infant will take the long nap that gives
mamma time for the thousand and one
duties that she cannot always perform in
his waking hours, or for her own much
needed rest—Country Gentlcnum.
_—...___..

E. S. B.’S RECIPE FOR BREAD.

 

We have received so many requests for a
copy of this now famous recipe that we
have concluded to republish it yet once
more, for the benefit of those to whom it
may be unfamiliar.

Prepare a fermentation as follows: Take
two cups of flour, one cup of sugar, one
half cup of salt; thoroughly mix with one
quart of lukewarm water; add two yeast
cakes previously soaked. Set this in a
warm place and it will rise in a few hours
—you can tell when it is light, as the flour
will riSe and form a sort of scum. Second-
ly, take two quarts of hot mashed potatoes,
pour over them three quarts of clear cold
water, which will make them about luke-
warm, strain through acolander, add the
fermentation and let rise again. This
makes between two and three gallons, and
can be set away in a cool place in the stone
jar in which it is made. To make. the
bread, sift the flour at night and set in a

warm place near the stove, but never sponge‘

the bread until morning; then it is quickly
and easily done by stirring into the flour
two or three quarts of the prepared liquid.
Do not use either milk or water with it;
just the preparation. The sponge will
rise in an hour; mix into one large leaf
and let rise; when light, cut into small
loaves and let rise again. Have the oven
moderately hot and bake forty-five minutes.
It comes out white and sweet and “ good
enough to set before the king.”

 

HOUSEHOLD HINTS.

 

SALT is also good to remove the discol-
oration on cups and saucers caused by tea
stains. Damp salt will also remove the de~
posit made on the basins of marble wash-
stands.

 

AN exchange says: Peach leaves are as
good as hops for yeast. This should be

 

remembered, as it sometimes happens that
the hops bought at stores are utterly
worthless.

SALT is an excellent weapon to use
against moths. Sprinkle your carpets
with coarse salt and sweep it off; cover up-
holstered furniture with it, and let it lie at
day or two if you suspect the presence of
these voracious insects. It is also good to
use on willow furniture, to clean it. Use a.
brush and a strong solution of salt and
water. If your willow is stained or painted
do not use this prescription.

 

AN exchange gives the following as.
eflt'ectual in restoring the color of faded
switches. We do not vouch for its effi—
ciency: Take old pieces of brown cambric,
boil them well in an iron kettle. After
washing the switches in castile suds thor-
oughly, put them in the kettle and boiL
them until the desired shade. If not dark
enough add pieces of black cambric. Put.
in the sun to dry.

—...—-

Use fui Recipes.

TOMATO Pnnsnavns.—Choose small, green
tomatoes; pierce each one with a large darn-
ing needle: allow four pounds of sugar and a
pint of vinegar to every seven pounds of
fruit. Heat all slowly together and boil until
the syrup has thoroughly penetrated the fruit
and it looks clear. Season to taste with ground
spices, cloves. cinnamon, ginger and mace:
add a pinch of salt. When the tomatoes are-
done skim them out; boil down the syrup and.
pour it hot over the fruit. Lemon juice can.
be substituted for the vinegar if preferred;
the juice of four or five lemons would be
sufiicient for the same quantity of tomatoes.

 

TOMATO J AM.—T&ke ripe tomatoes, peel and
take out all the seeds: put into a preserving
kettle with half pound sugar to each pound”:
prepared tomato: boil two lemons soft, pound
them flue, take out the pips, and add 'to the-
tomatoes; boil slowly, mashing to a smooth
mass. When smooth and thick put in jars or
tumblers.

TOMATO Carson—Halt peek of tomatoes
out fine: one teacupi’ul grated horseradish-
root; half teacupi’ul salt; one teacupful each
of sugar, black mustard seed, white mustard-
seed and celery out fine; one teaspoonful-
black pepper; one red pepper, without seeds;
one teaspoonful each of cloves and mace:-
two teaspoonfuls cinnamon: one quart good
cider vinegar. Boil from two to three hours.

 

RIPE TOMATOES—Take a crock or jar as
large as you want and fill with tomatoes,
washed nice and clean, cover them with salt
water one week: then pour oil and cover with
vinegar, put a weight on and set them in the
cellar; when you want to eat them, slice them
and sprinkle sugar and pepper over them..
These will keep till spring.

 

CANNED Tomaroxs —Pour boiling water
over the tomatoes to loosen the skins. Re-
move these. pressing out the seeds also: drain
of! all the juice that will come away without
pressing hard; put them into a kettle and
heat slowly to a boil. Let boil ten minutes.
then can. Tomatoes prepared as above can.
be put into stone jugs, filling the jugs quite
full, and after putting in the cork turning
melted wax over it for further security.