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DETROIT, SEPT. '7, 1889.

 

THE HOUSEHOLD-"Supplement.

 

 

MUTUAL CONFIDENUES: M UT UAL
FRIENDS.

 

Said Miss Malvina Trotter to her neighbor Mrs.
Potter,
Together sitting on the porch one pleasant
summer day,
“ There's quite a startling story aboutyoung Mrs.
Corey—
Don’t tell that I repeated it—or that‘s what
people say.

“ They quarrelled with each other over one
thing and another
Till her husband threw a cup of tea full in her
face one day;
And vowing she would grieve him she now de-
clares she‘ll leave him,
Intends to sue for a divorce—or that’s what
people say.”

“Do tell l” cried Mrs. Potter.
prised, Miss Trotter,
I’ve thought they weren’t quite happy. Now
' don’t you breathe a word
From me; but Deacon Draskitt stole a neighbor’s
bushel basket,
And soli it for a quarter—or that is what I’ve
heard.

“ But I’m not sur-

“ And his wife she is so cruel to that poor Pepita
Buel, ’
Whom she took from out the orphan’l home!
It actually occurred
That she called her ‘ lazy sinner,’ made her go
without her dinner,
And whipped her, whipped her dreadfully—or
that‘s what I have heard.”

Thus Miss Malvina Trotter and her neighbor
Mrs. Pctter
That lifelong summer afternoon with converse
sweet beguiled,
Till no matter what their station not a shred of
reputation
Was left in all that goodly town to woman,
man or child. '

“Dear me," mused Mrs. Potter when Miss
Malvina Trotter
With many a lingering last “ good-night” had
homeward turned her wayI
“ It’s positively inhuman for any decent woman
To be forever talking about ‘ what people
say.’ 9)

Thought Miss Malvina Trotter as she left the
house of Potter,
“It’s sad how many dreadful things have in
this tOWn occurred;
But worse than all together it puts in such high
feather
That gossip, Mis. Potter, to tell ‘ what she has
heard.’ ”
' -—‘Mary_ Clark Huntington.
O . ' '
I

FOREB ODIN G .

I used to think I should be glad,
When my baby learned to keep

Silent o’er things which made her sad '
And steal away to weep.

But now the turn to hide a tear,
The tell-tale lip and eye.

Bring sharper pain and keener fear,
Than did her infant cry;

 

For it is proof she holds the key
To woman’s wide estate;

And all the griefs I seem to see
Which on her pathway wait.

THOMAS. A. H. J.

w
I

COMMENTS ON CORRESPONDENCE.

 

If I were disposed to take a mean ad-
vantage of our readers, how easily I
could “say my say-so” on every topic
pre ented in advance of any one else!

.I am going to do that very thing

this week, and plead in extenuation
that the HOUSEHOLD pigeon‘hole is a
wooden Sahara and my own head as barren
of ideas as the sky of rain-clouds at the
time of writing.

For S. J. B.’s benefitI will say that E. S.
B.’s bread recipe, as published in the
HOUSEHOLD of Aug. 24th, was accurately
copied from the HOUSEHOLD of Feb. 18 h,
1884—which by the way was the first issue
in its present form—in which it first ap-
peared. In the issue of April 8th, 1884,
L., of Climax, gave a modification of the
recipe which dispensed with one kneading,
and allowed the sponge to be set over
night, which E. S. B. says shoult never be
practised. It is probably L.’s formula
which S. J. B. has preserved in her scrap-
book.

About the fiour: It ii the practice of
millers to mix different varieties of wheat
—a certain per cent of hard white wheat
with soft spring or red wheat—to produce
the various grades of flour they manufac-
ture, claiming that the quality is thereby
greatly improved and the bread much bet-
ter than where but one variety of Wheat is
used. They also claim that nowhere is the
judgment and skill Of a good miller so
manifested as in this mixing to produce
the best results under the baking test. The
manufacture Of flour has undergone a great
change within the past fifteen or twenty
years. The roller process has superseded
the Old buhr-stones, and a finer and whiter
flour is made. As S. J. B. says, there is a
difference. Generally speaking, the farmer
does not get his own wheat in flour from
the mill, but he gets better flour than his
own wheat would make. Many house-
keepers think the bakers’ patents make
better bread than the finest roller process
patents, which they use for pastry and
cake-making. I dare say somebody will
rise up to remark that the brea d nowdays
is not as sweet and nutritious as it used to
be “when they were young.” But they
were yOung and hungry then,_ digestion

S

 

good and nerves of taste not jaded andl
dulled by use, and spice and condiments

perhaps tobacco or gum. I ask no sweeter,
more palatable bread than is made from.
our flours, as manufactured at present, and;
can occasionally eat a slice with a sprinkle

of sugar, just out Of liking for the “ bread-e
taste.”

Why do I say an oilcloth in place of a
tablecloth is an abomination? Because it.
is a step backward in refinement. Retro-
gression is always unsatisfactory. Once,..
food was piled in great platters on bare.
tables, and each man carved for himself,
using knife and fingers. And I think if I
sat at an oilcloth covered table, I should
expect the snarling dogs under it, wran—
gling in the straw and rushes for the bones.
flung down to them, and all the rest Of the
table manners Of those times. Oilclo th.
would save washing, but so it woulch
save in the same way if, like the Russian.~
peasants, we wore our underclothing with»
out a change till it was worn out. A bare.
floor may be kept cleaner than a carpet, but.
it is not prejudice makes us prefer the:
carpet. Moreover, there is no sense in soil—
ing table linen in one day, or three days, so»
it is at all objectionable if people will eat
like Christians. And the children, if they-
know they can muss and be untidy on an:
oilcloth because it can be cleaned so easily,
will be as untidy on a damask cloth. Anch
I’ve said so many times that table mam
ners are the truest measure of refinement,.
that I expect some one will say “ Chest»
nuts!” and it really seems as if HOUSEHOLD-
readers must believe I mean it, and hence
train their children more carefully in such.
matters. NO, S. J. 15., I don’t think Iabomi»
hate substitutes for a tablecloth out of pre-—
judice; it is only that I believe whatever
goes to make food more appetizing is a:
benefit, even if a little more trouble; andl
I’m sure a dinner would not taste goocli
eaten off “ county-house table linen.”

I cannot imagine what can bethe trouble:
with Mrs. E——’s fruit, unless it was in-
sufficiently cooked, or air bubbles left in.
the cans in filling. I can sympathize with:
her, for I too have suffered, and that when.
every can of berries meant a hot, dusty“
tramp round the fields to gather them. I'.
used sometimes to take a can just begin—r;
ningto ferment, heat it bo‘ling hot, add-3
more sugar, converting it into a jam or"
marmalade, then seal in a smaller jar or in:
cups or bowls and it would keep till I had:
occasion to use it. But it is not the nicest.
way to make jam; and besides, one dislikes;-

a
.. L__..,..... .. ,

 


 

 

 
 
 
  
  
  
   
  
 
  
 
  
  
 
   
   
  
  
  
  
  
 
  
 
  
  
  
  
  
  
 
  
 
 
  
 
  
 
 
  
 
  
 
  
  
 
 
  
   
   
    
   
  
  
   
  
 
  
   
  
 
   
 
 
  
 
  
 
  
  
 

 

 

 

 

 

 

 

 

  

THE HOUSEHOLD.

 

 

to be conquered by the litt'e atoms which
cause what we call “ working.”
I am heartily in accord with Polly on the
scandal question. It is impossible for us
to realize the misery and unhappiness
which come from the disposition of both
sexes-for men are exactly as badaswomen
—to attribute the worst motives to the
thoughtless acts and indiscretions of others.
It is a grand gift to know where our own
business leaves off and other people’s be-
gins. And there is nothing grows faster
than evil report. Children sometimes play
a game called “Scandal,” in which one
whispers asentence to his neighbor, who in
turn tells it, as he hears it, to the next, and
so on round the circle, till the last one re-
peats it aloud. Then the original state-
ment is repeated, and ninety-nine times out
of a hundred it wou‘d puzzle a lawyer to
connect the two in any way. So it is
with gossip; every one adds a surmise or
an assertion, and cruel wrong is often done
as the mass of exaggeration and misstate-
ment circulates through the neighborhood,
blighting a reputation as it goes; while the
victim can only guess from averted eyes
and frosty greetings that in some myster-
ious way her acquaintances have been
prejudiced against her. I was told, the
other day, with all the gravity befitting so
important an announcement, that “Mr.
-—-—-« saw Mrs. Blank walking with a
gentleman and talking and laughing with
him very familiarly, while Mr. Blank was
out of the city.” “ Well?” I said with an
inflection that said also “What of it?”
My answer was “Why!" as much as to
say, “If you don’t see the enormity, from
the simple statement, there’s no use of my
saying more.” Give that much to a scan-
dal-monger, and let her tell it with shrug
and suggestive wink, and in thrice telling
you would have a story justifying a libel
suit. I say, and most emphatically be-
lieve, that no man or woman whose own
life, in thought and deed, is pure and up-
right, will attribute unworthy motives or
suspect evil of another except under direct
and indisputable proof. Those who are
themselves evil-minded are ever the first
accuse others of evil. It is so easy to mis-
construe, to judge hastily, to cendemn un-
heard; and so hard, seemingly, to defend
the absent or plead for suspension of a

harsh verdict.
BEATRIX.

 

S. J. B.’S QUESTION BOX.

 

It has been so long since I vsited the
HOUSEHOLD that I feel almost like a
stranger, but would like to come once
more, and bring my question box with me,
if the Editor is ‘iwillin’.”

In the first place, I wonder if that bread
recipe has not undergone some variations
since the original was published. I have
in my scrap book a recipe, which I was
almost sure I had taken from the House-
HOLD. There is but very little difference
in the preparation of the yeast, but it re-
quires no sponging, or second kneading.
The flour is stirred in the yeast, and it is
immediately moulded into loaves, and as
soon as light is ready for the oven. I am

not going to claim even one little posy
from that Sunday bonnet, for we use salt-
rising bread, generally, as my bigger half
-—Mr. Buttercup, ladies, excuse me for not
introducing him before—likes it best of
any, but this bread is so easily and quickly
made that I like to have it sometimes for a
change, and Mr. B. is almost sure to say
“Susan Jane, this is pretty good—for
yeast bread.”
For my own part I must confess that I
like the genuine old fashioned hop yeast
bread, such as Mr. B. calls tough, but is so
spongy, flaky, and altogether delightful.
But alas, I can not make it from the flour
that we get in exchange for our wheat, and
that brings me to one particular point that
I would like answered. We get good
flour, but there is a difference, and I would
like to know if the extra superfine in the
market is made from our own wheat, or
that raised somewhere else.
Now I come to my third query: Bea-
trix, a long time ago, in an article on table
linen, declared the use of oilcloth an
abomination, and I wanted, but neglected,
to ask her why? It came to my. mind
again a short time ago, and the same query
would not be banished, why? Now I’ll
confess that I have always had the same
feeling, but never could find a reasonable
excuse for it, so have called it prejudice.
If Beatrix can do better, please let us hear
from her. Have thought a good many
times what a saving of work it would be,
besides being always fresh and clean, so
much cleaner than a tablecloth that has
been in use, even one day, and we farmers’
wives can not afford fresh table linen
every day. Then of course we all know
that accidents are especially liable to hap-
pen to a clean tablecloth. Now, wouldn’t
a nice white oilcloth from which all traces
of food could be removed after every meal,
be really more wholesome than soiled linen?
If not—why? s. J. B.
___...__._.

POLLY’S OPINION OF SCANDAL.

I should like to know What the world is
coming to. I never heard of so much
scandal as seems to be floating around, or
should I say flying about? I have heard it
said that “scandal has wings.” It used
to be the young unmarried people who
were talked about, but they must have all
reformed, or are having a rest, for it is the
married people who are having their
characters smirched this year; and they
those with children!

Perhaps you are querying is there any
truth in the stories? I reply, I have seen
no fire, but hear the crackling of the brush,
or in other words, I hear the stories, and
to tell you the plain truth, I think it is
none of my business, so long as I’m not
mixed in; and let it be true or false, if
every one kept as busy as myself attending
to their own affairs, no one but the persons
personally interested would know anything
about it. If 1 chanced to see my neighbor
man on my right hand, very friendly with
my woman neighbor on my left, is it any
of my business any way? I think not; al-
though I might to myself question the

 

good taste of the proceedings. Isn’t it

largely jealousy that starts this kind of

gossip? After it once gets afloat, it is so

easy to misconstrue every look, and every

little action which otherwise would never

be noticed. It seems strange to me that
people who in all other matters exercise

good judgment, in this are foolish enough

to give people a chance to talk.

Are the people who set the gossip flying,
or those who keep it going guiltless? How
many reputations are blasted for life by
scandal mongers? How many bitter tears
shed? How many heartaches caused by
thoughtless tongues?

Should we not discountenance the repeti-
tion of such reports? And also deny our-
selves the “pleasure” of repeating them?
I say yes! emphatically yes!

Here is my hand, Laurel, if you wlsh to
shake; but I’m not “Simon’s Wife,” nor
the author of the “ Cloudy Week;" I do
not indulge in that kind of dissipation, to
that extent. I sometimes have a “ cloudy
morning,” or perhaps a “ cloudy day,”
but am too much of a philosopher to “ cry
for spilt milk,” or sit down in the ashes to
mourn over what can’t be helped. I find
it pays to whip over on to another tack, and
make myself as comfortable in mind as
possible. And you need not “split your
ticket ” to vote for me for pathmaster, but
if you do I’ll pledge myself to not turnpike
a strip of sand, for between you and I, I
do not think it any improvement; but like
some of the men, I have business of more
importance to me to occupy my time.

A. L. L. wonders why the poor wives
with good husbands do not give an account
of their prizes. Such wives as she tells of
are too selfish to know or appreciate their
blessings, and there is a query in my mind
whether those husbands are very wise.

Yes, there are two sides to most ques-
tions. I have seen a few husbands who are
as servants in their own houses or homes.
One man who did the work of two men all
the time he was paying for his farm,
would not dare to cut a pie or cake if he
came in, in a starving condition. A
neighbor called there one day and asked
him to ride over to an auction some miles
away; as it was near noon he invited the
neighbor to go in and take a bite before
they started. He had taken many lunches
with the neighbor. They went in, he said:
“Fan, can’t you give us a bite of some-
thing before we go? it does not matter
what.” She set down some bread and
milk, and after a little a plate of cheese and
a few fried cakes; “Thank you, Fan;
thank you! " Draw your own conclusions.

Beatrix, try “We Two” and “Knight
Errant,” by Edna Lyall; also some of
Amelia Barr’s books, “ Master of His
Fate,” “A Border Shepherdess ” and “ The
Bow of Orange Ribbon.” POLLY.

 

THE nasturtium, besides its brilliantly
bizarre flowers, furnishes us with a very
good substitute for the capers which are
the time~honored accompaniment of boiled
mutton. Take the green seed pods, before
they begin to harden in the least, and drop
them into a bottle of vinegar. Nothing

more s needed; they are soon sour and

 

i

spicy.

 

 


 

THE HOUSEHOLD.

3

 

FARM HOSPITALITY.

.—

Some weeks ago, Bess, I believe, asked
the opinion of readers of the HOUSEHOLD
as to the obligation of farmers to invite
the men who chance to call on them on
business, to stay to dinner. I have looked
every week for some one to venture an
opinion, but we are either afraid to seem
inhospitable or else modestly Waiting for
some one else to take the initiative.

SO far as I am concerned, I object to
running a free hotel, and it is against the
law to run a paying one without a license.
But I think our husbands ought to make a
distinction in extending hospitality, the
'burden of which falls on their wives.
When men come to our farm to buy stock
or for other legitimate purposes, it is all
right enough to ask them to dinner; though
I know such hospitality is sometimes
abused by men who make business a pre-
tense to get a meal without paying for it.
But I never grumble, for my husband says
'it is in the way of business and oftenhelps
a sale, as after a good dinner a man will
conclude to buy who before seemed a
doubtful purchaser. I

But I do not believe it is incumbent on a
man to ask the insurance man, the light-
ning-rod agent, the hedge fence talking-
‘machine, 'the tin peddler, the book can-
vasser, or the man with a double back action
reversible nickel-plated patent geared par-
petual motion jaw which he uses to extol
wares he sells f or his own benefit, to dine
with him without a due equivalent in the
way of cash. The man is working for his
own profit, and ought to pay his expenses
out of his own pocket. Many such agents
are allowed a certain sum for expenses, and
whatever they can save out of that by get-
ting free meals out of farmers, is so much
extra.

As for the peddlers who call on us so fre-
quently, experience has taught me never to
deal with them nor even allow them tO
show their wares on the premises. It is
hard to get rid of them, unless you buy,
and if you buy you are invariably cheated.
They always want to pay you for their din-
ner in goods, and put a double value on
everything you want. I have known a tin
basin and a dipper which could be bought
for twenty cents of any regular dealer
offered to pay for a man’s dinner and the
feed of his horse.

I don’t know how many times I was be‘
guiled, in my early days as housekeeper,
into buying some everlasting “ stick-me-
tight” cement which wouldn't stick;
polishing powders that turned out to be
.Bath brick pounded fine; wonderful cleans-
ing soaps that somehow wouldn’t clean any-
thing after I bought them. One member
of the family once bought a dress pattern
of a peddler; it was a rather scant pattern
anyway, only eight yards, as he measured
it, but she liked the goods and the color,
and so took it. We found when we came
to make it up that that peddler’s thumb
was of much more use to him than ever
“ Bob J akin’s ” was, and that there was
actually only a few inches over seven yards.
The head of the family put his foot down

 

emphatically on any further dealings with
peddlers; and when our neighbors boast of
a great bargain they got from one of the
tribe, we always want to see the goods
measured. or know how it bears washing.
SALOME.
__...___
INFORMATION WANTED.

Dear ladies of the HOUSEHOLD, I am in
serious trouble, and being a constant
reader of the little paper, know that when
any one comes with questions, or any
other trouble, you are all ready and willing
to h~lp, so would like to ask did ever any
one have trouble like unto mine. As much
astwo-thirds of the fruit I have canned
this season has work-d. My covers are
good; I bought new rubbers, and never
took as much pains as this year. The cans
seemed perfectly tight, and I turned them
upside down and left them to cool, and not
one bit of juice oozed out, but in a few
days I would hear that peculiar “siss,”
and would find the fruit on top worked,
until now I actuallyr dread to go down
cellar! Now do please some one come to
my help immediately, as I have a little
fruit yet to do up, and would like to have
it stay in the cans alittle while after taking
trouble to put it in. MRS. E.

GRAND BLANC.

——...——

A. FARMERS’ PICNIC. '

 

Saturday, August 24th, the Farmers’
Picnic came off and as I was able to get
there in good time, I would like to tell the
HOUSEHOLD just a little bit about it.

The attendance in the forenoon was not
large, but we had a few short speeches,
with music by the Juvenile Band from
Plainwell and singing by the Glee Clubs of
both Otsego and Gunplains townships; then
dinner. We shoved three or four of the
seats together, spread our tablecloths
thereon, and set out our dinner; the seats
were all used in this way, while some
spread their cloths on the grass. Our
table represented four families, with a few
invited guests.

As it appears to be quite the style to tell
what we have to eat I will give you on
bill of fare for dinner: Baked and fried
chicken; boiled beef. sliced; biscuit; butter;
cheese; honey; radishes; pickles: mince,
cream and lemon pie; chocolate. cocoanut,
hickory-nut, layer and marble cake;
cookies; ginger-snaps; cold tea and water.

In the afternoon the crowd had mater-
ially increased. We had more music and
singing and listened to speeches from two
divines, on different subjects, principally
farmers and farming, of course. They fed
us largely on taffy, as I suppose they felt
in duty bound to do. We swallowed it all,
and were just complacently smoothing our
plumage when a call was made for volun-
teers to take the stand; as no one respond-
ed a farmer who had grown gray in the
service was called upon; he asked to be ex-
cused, saying for him to make a speech
was too much like farm work, up hill busi-
ness, but as no excuse was accepted, he
came to the stand, and being of a humor-
ous temperament (and knowing just how

 

it was himself), by his comical handling of
the subject of farming, “brought down
the house,” and sent us all off laughing,
but we knew it was all too true.

The songs were splendid, and appropriate
for the occasion, and everything passed
off pleasantly, with only one drawback,
the dust here, dust there, dust everywhere,
all crying for rain. Bass.

PLAINWELL.
-—«.—

COMMENDATORY.

 

What to write about has been for a long
time a question with me, but the drouth
and the appeal it has called forth has led
me to don my thinking cap, and thus ask
fora place among the writers of the HOUSE-
HOLD. It was with pleasure I read that
most sensible article, entitled “There’s no
Place like Home,” in the last issue. I
swallowed it all as I would some delicious
morsel, and I am sure it proves not alone
pleasant, but nutritive in all of its qualities.

It would be a sorry accident that failed
to bring the HOUSEHOLD each week with
its feast of good things to us. It is strictly
helpful with its words of cheer; for
“Words are things, and a small drop of
ink falling, like dew, upon a thought, pro
duces that which makes thousands, per.
haps millions, think. OLIVE.

Yrsmanrr.
——-—...__

A. CUP OF COFFEE.

 

Probably there is no article of such uni-
versal consumption which is so much
abused in the making as coffee, unless in-
deed it is bread. Few know the especial
qualities of the various brands of the
berry, but it is worth while for the house-
keeper to make herself familiar with the
properties of each. Miss Parloa thus classi-
fies coflees: “ There are two kinds of
coffee—the strong and the mild. To the
first class belong the Rio and the Santas;
and to the second, the Java, Mocha, Mara-
caibo, and, indeed, almost all the other
kinds. When a rich, smooth beverage is
desired, a combination of Mocha and Java
—or some coffee that has the qualities of
J ava—should be used; but when a strong
flavor is liked, Rio or Santas should be
taken. The supply of Java meets only
about one- fifth of the demand. For this
reason many other mild coffees are sold
under the name of ‘Java.’ Good Mara-
caibo is equal to Java, and is constantly
sold under that name. A combination of
one pound Mocha, one pound Rio, and two
pounds Java or Maracaibo will give a rich,
strong-flavored drink, but not so smooth as
if the Rio was omitted. When buying the
berry, pause for a moment to think how
you like your beverage. DO you want it
smooth and of delicate flavor? Take one-
third Mocha and the rest Java or Mara-
caibo. Do you want it strong? Use all
Rio, or temper that brand by combining it
with some one of the mild kinds.”

Knowing these properties of the various
brands, it is easy to make acup of coffee
which shall suit one’s family and be of
uniform excellence day after day. To
each cupful of ground coffee allow one
quart of water—and do not guess at it;

I

 


    
 
    
 
 
  
   
  
  
    
  
  
   
  
  
  
  
  
  
  
  
  
  
  
  
   
 
  
  
  
   
  
  
  
  
  
   
  
  
   
  
    
   
  
  
  
   
   
  
  
  
  
   
   
  
  
  
   
   
 
  
  
  
  
    
       
     
      

  

 

 

 

 

 

 

' 4:

 

THE HOUSEHOLD.

 

 

 

measure it. Do not grind the coffee too
fine. If you have one of the arrangements
for making filtered coffee, you can save
eggs; if not, a part or the whole of an egg
seems almost indispensable to settle and
make it smooth and rich. Stir the egg
into the cofiee, add boiling water in the
ratio of a quart to a cupful of coffee, let it
boil up, stir the coffee and egg down, and
let the contents simmer for five or ten
minutes. Add a gill of cold water, let
stand five minutes on the side of the stove
or hearth, or where it cannot boil, then it
isready to serve, astrong, rich infusion,
agreeable to the palate and without the
rank taste common to that which has been
boiled too long.

The whole process of coffee-making,
from the ground coffee to the table, need
not occupy more than fifteen minutes. Yet
many housekeepers let it boil hilf an hour
or even more; others let it “steep” while
they get breakfast, an indefinite process
which may take anywhere from an hour to
half that time. The coffee is never twice
alike, and the maker never knows why it
is good one morning and bad the next.
There is no need of having muddy, weak
or insipid coffee, if we will but follow
these simple instructions.

 

WHAT SHALL WE WEAR?

You will make no mistake by selecting
cashmere or camel’s hair for a fall dress.
Serges are also fashionable; but Henrietta
seems less popular, probably owing to its
proneness to grow shiny with wear. The
favorite trimmings for such dresses are
velvet, and black passementeries of silk
cord, which are used on all colors. Vel vet
will be worn as skirts, over which are
draped long skirts of the wool, disclosing
very little of the velvet. The passemen-
teries are used as borders on the bottom of
skirts and to make pointed yokes for the
waists.

Waists are cut round, and slightly
pointed back and front; very few are more
than two inches in length below the waist
line, and no darts are visible, the fullness
of the goods being drawn toward the front
in gathers, or fine pleats. In fitting
dresses nowdays the back dart is very wide,
or deep, five or six inches deep, sometimes,
while the front dart is little more_than a
seam. The very deep back dart enables
the dressmaker to obtain the desired bias
effect under the arms and also to ensure a
more perfect fit over the hips. A new
style of waist, “French,” of course, does
away with the many seams which have
heretofore been features of corsages, but
is not likely to become popular at once.

Foundation skirts are made on the usual
models, and have two short steels at the
back to support the fullness of the outside
drapery. In spite of the predictions that
“the bustle must go,” it does not go. It
is inconspicuous, unobtrusive, but it is
there. And in its modified form it is be-
coming to everyone. And the short skirt
steels do away with the v/earing of many
skirts and are a blessing in that respect if
no other. Straight and narrow effects are

. stillsought on the front and sides of skirts.

.-

  

 

A neat black dress seen lately was laid in
regular box pleats four inches wide on
front and sides of the skirt, and bordered
with three rows of velvet ribbon set on
round the bottom. The back was nearly
straight, a few slight jabot folds breaking,
the outline. The waist was short and
pointed, with a vest of cream colored surah
framed in a double fold of velvet on each
side over which was laid a strip of the
goods laid in folds at the shoulder seams
and narrowing to form a point at the bot-
tom of the waist. The sleeves were mut-
ton-leg, with deep velvet cuffs. The same
idea was seen in another dress of deep blue
serge with watered ribbon instead of velvet,
a blue silk vest with folds of cream surah
under those of the goods, and cuffs of the
goods with ribbon outlining the edges.
The skirts of dresses should be permanent-
ly attached to these short waists at the
back and sides to prevent slipping down.
Three inch wide ribbon is folded to a
width of two inches, and laid smoothly
around the pointed end of the waist, fas-
tening with a square bow without ends.
Foot pleatings are abolished, a band of the
dress goods, doubled to be an inch and a
half wide, is stitched on the foot of the
skirt, its lower edge coming just to the
braid; the skirt falls to the edge of this.
Sleeveless jackets of velvet or moire will
be worn this fall, and afford the economi-
cal girl a chance to stylishly renew a silk
or wool suit of last season. They may be
black on colored dresses, and should then
have the fronts faced with thin silk of the
color of the dress, or may be black over
black, with colored revers, and cord finish-
ing the edge. The jackets are cut to reach
only to the waist line in front, with square
corners, and open to show the front of the
dress, which is Shirred top and bottom; in
the. back they are square across, or some
have a basque back. Full sleeves of the
dress goods are worn with these jackets.
Dressing becomes every season more and
more of a fine art. Our best dreSsmaker
would no more dare to make two dresses
alike than they would dare to repeat a
fashion of last year. “Something new ”
is ever the cry, until dress has attained an
individuality never before known. Thirty-
five years ago fashion varied in the width
of a skirt or the cut of a sleeve, and in all
other particulars models were identical.
Now you may walk the Avenue a day
looking for two dresses which shall be
alike in any two respects. The studied
plainness of many dresses is the perfection

' of the modiste’s skill; the absence of ornate

decoration is elegance; the air with which
a garment is worn and its correspondence
t o the wearer is style.

——...__

A pitcher scarf is the latest decorative
trifle on which to expend needlework. It
requires one-thifd of a yard of butchers’
linen, the width of the linen being- the
length of the scarf. Hem the sides—hem-
stitch them if you please-”finish the ends
with knotted fringe, and 'it'suse is to throw
OVer the top of the pitcher, to keep out
floating d'ust which would otherwise Settle
on. the water. .

 

‘

   

HOUSEHOLD HINTS.

 

CLOTHs, flannels, dark cotton goods,
etc., should always have a suds made
specially for them, as if that which has
been used for white cotton or woolen
clothes is used lint will be left in the-
water. and cling to the cloth.

 

IT is said that a piece of cloth saturated
with turpentine hung in a closet where
there are moths or in a room where flies are
troublesome will kill the moth-miller and
banish the flies. Twenty drops of carbolic
acid evaporated from a hot shovel will go
far to banish flies from a room, while a bit.
of camphor gum the size of a walnut held
over a lamp till it is consumed will do the
same for the active mosquito. This
amounts to a choice between two evils, a.
disagreeable odor or mosquito bites.

To clean a suit of clothes of cassimere,
broadcloth, or diagonal, which is soiled
and worn shiny, the scourer makes a.
strong, warm soapsuds and plunges the»
garment into it, souses it up and down,
rubs the dirty places, if necessary puts it
through a second suds, then rinses it
through several waters, and hangs it to.
dry on the line. When nearly dry, he
takesit in, rolls it up for an hour or two,
and then presses it. An old cotton cloth is
laid on the outside of the coat, and the-
iron passed over that until the wrinkles are-
out; but the iron is removed before the
steam ceases to rise from the goods, else
they would be shiny. Wrinkles that are-
obstinate are removed by laying a wet
cloth over them, and passing the iron over
that. If any shiny places are seen, they
are treated as the wrinkles are; the iron is
lifted, while the full cloud of steam rises,

and brings the nap up with it. Good
clothes will bear several such washin s.
Thus, with pockets, facings, buttonho es.
and bindings renewed, a pretty badly
worn suit can be made presentable again.

—-—-QOO—-——
Contributed Recipes.

 

FRIED Benrs.-—Peel,cut in thin slices.boii till
done: then drain of! the little“ water left: chop
flue; season with salt and pepper and fry in
ham fryings, adding a spoonful of vinegar be»
fore serving. DEBORAH.

CHILI Sauce—Skin a peek of ripe tomatoes
by throwing them in boiling water and then
rubbing oi! the skin; slice them: peel and
slice eight white onions. Cook them fifteen
or twenty minutes without adding water. Put
the boiling mixture through a colander and
add a pint of vinegar and a tablespoon ful
each of ground pepper, cinnamon and aJJspice
and ateaspoonful of cloves. Cook this mix-
ture for four-or five hours till quite thick;
then add a tablespoonl’ul of ground mustard,
8. teaspoonful of cayenne pepper and two tea-
Epe "nfuis ginger, and salt to the taste.

DRIED CURRANT Pia—One pound English
currents. Pour boiling water over them and
let stand an hour; then rub through your
hands and the dirt wilicome of! easily. Wash
through three or four waters. then cook two
hours in a little water. Let cool. then an into
tins lined with pie crust, add a couple of
tablespoonfuls sugar, and flour enough to.
thicken the juice; cover with a top crust and
bake. S. S.