4.»,

a?
g:

 

mm 211949

  
    

\\~;.<.\\\“,

8" \\\\\‘

   
  

 

T)

l ,- ‘ .
f _. J
., g r; t
.- . ‘ R K
.s§ ‘ ‘\\~‘.\\r;\\\.~.§

3
:4

‘TATE

. q" 1

   
 
 

 

 

DETROIT, JAN. 4: 1890..

 

 

éwmaJ
’IIHE; HOUSEHOLD-"Supplement.

 

 

HA VE CHARI TY.

 

If we knew the cares and crosses
Crowded ’round our neighbor’s way;
If we knew the little losses
Sorely grievous day by day,
Would we then so often chide him
For the lack of thrift and gain,
Leaving on his heart a shadow,
Leaving on our lives a stain?
If we knew the clouds above us,
Held by gentle blessings there,
Would we turn away all trembling,
In our blind and weak despair?
‘Would we shrink from little shadows
Lying on the dewy grass,
While ’tis only birds of Eden
Just in mercy flitting past?

If we knew the silent story
Quivering through the heart of pain,
Would our manhood dare to doom it
Back to haunts of vice and shame?
Life has many a tangled crossing,
Joy has many a break of woe,
And the cheeks tear-washed are whitest—
And the blessed angels know.

Let us reach within our bosoms
For the key to other lives,
And with love to erring nature
(‘h :rish good that still survives:
So tut when our disrobed spirits
So r to realms of light again,
We may say, “ Dear Father. judge us
As we judged our fellow-men l"
._...-,.___.
FROM DAFFODILLY.

There are fifty subjects in my mind of
which I would be pleased to write, most of
them suggested from time to time by what I
hive read in the HOUSEHOLD, for I assure
you, friends of mine, that 1 read every line
it contains-recipes and all. The paper
comes Monday morning and I am generally
starting “down town” as the postman
drops the mall in the box at the door. I
take it with me, and while the car rumbles
along and jolts me about and people get in
and get out and the atmosphere grows
denser and the noises wax louder and more
and more disagreeable, I read. I read
right on until the end of the route is
reached. Half startled, 1 rise to leave the
car and mingle with the crowd that ever
seems in the wildest haste.

These letters from the far all women
whose faces I have never looked upon,
fascinate me. The matters they present,
the opinions they express, the thoughts
they reveal, the occasional glimpse of inner
lives which they give me, take my thoughts
entirely away from my own surround-
lugs. I am again buzzing round a farmer’s
kitchen. I feel the perplexities of farmers’
wives. Ienjoy rides over country roads.
1 argue pro and con the subjects discussed.

 

I am as glad as 1 can be that Beatrix has
barred the discussion of the proper and im-
proper observation of the Sabbath day.
Piety and religion, along with good man~
ners, are largely products of the individual
conscience: but I must declare myself in
favor of the man or boy who takes oil? his
hat, and declare that I believe no boy is
too young to take a lesson and no man too
old to learn to practice this small courtesy.
I just want to say too that the young men
who twirl canes and puff cigars and exist
behind counters in towns and cities, are
not the solid business men of the world nor
the favorites of honest and sensible people.
A farmer with a kindly heart and good
common sense, willing to conform just a
little to the established rules of modern
etiquette, is sure of a clever reception any-
where. I think of a day crowding along
the streets of a city some years back, when
Waldo F. Brown, a writer with whom
many of you are familiar, repeated one of
Holland’s poems. His face was tawny and
his hands were hard and he was not grace-
ful, but no one ever seemed to think of
that. He has been a practical farmer, but
I do not ever remember seeing him away
from home with his trousers in his boots,
etc. I cannot help believing that a bit of
outside finish does make us happier. Many
things that glitter are not genuine gold,
but if nothing glittered but gold very few
of us would have much brightness about
us. And piety! I must have a word. There
are so many varieties. Piety that is kept as
a garment—on and off, then the article that
is woven into our words and deeds! Same
get religion in the back and walk straight as
a die; to others it comes as a great grief,
pressing out all that is joyful. Every
creature from the new born babe up seems
to them only fit to be damned, and they go
up and down with countenances adjusted
accordingly. Some worship most satisfac-
torily under the sound of classic music made
by a choir hired by the year, with the pon-
derous tones of a massive organ peaiing
out through the odors arising from cushions
and carpets long unaired, while others see
and talk with their Maker more closely in
the woods and fields or city parks. We’re
a queer lot. We attend and teach in a
Mission school Sunday afternoons where
five hundred persons, young and old, as-
semble. We ride in the street cars to
reach them. Part of these people. of both
sexes, use the time to annoy others. They
whistle and kick and shout and swear, and
occasionally a boy has to be dragged out by
the police. Scores of teachers leave luxu.
rious homes to go down to th ese human

 

creatures, who have not the first idea of
civility toward them. They go in His name.
The prayers and counsel and example have
their infllence. There are souls to be
saved. No human law will reform them.
Only the grace of God, the sacrifice of
comforts and the gift of time and energy on
the part of those who know and love G id’s
ways will make their lives different. No
matter where we go if in spirit we are about
the Master’s business. I love to think that
“the earth is the Lord’s and the fullness

thereof.” DAFFODILLY.

Sr. Lours.
——-—-«.____

APPLE BUTTER.

A jar of genuine home-made, old fash-
ioned Pennsylvania apple butter, fruity,
spicy. rich and well-flavored, was the deli-
cacy discussed at dinner the other day.
After the request ”Mzmtm, please pass the
apple-butter!" had been numerousiy re—
peated and the dish had been filled again,
the man of the house grew reliactive and
broke out, “Wmderif noooiy mikes ap-
ple-butter in Michigan! Seems to me here’s
an opening for some one to mike some
money. A good, home-made article would
be worth a dollar a gal ion, and ought to sell
like hot cakes.” The mistress of the
manse, from her station opposite, endorsed
her husband’s vielvs. “There’s plenty of
apple j ally—vile stuff—in market, but I
never saw any apple-butter. N) one would
want it if it were like apple j lily, a commer-
cial, put-up-hy-wholesaie article, but apple-
butter like this,” taking a second help,
“would sell fast enough, [shouii thinki”

are the small boy who had j 1st finished a
slice of bread spread with the toothsome
delicacy, looked inqriiringly down the table
and broke in “ Please pass the apple-butter,
papa.” The father as be. complied laughing-
ly remarked, “ Tnere’d be a good local mar-
ket in our family, l’m sure of that at least.”

Cider applesauce used to be a standard
article in the year’s bill of fare in many
Michigan homes, when the world was
twenty-five years younger; and probably
there are some old-fashioned people who
still go through the process of manufacture.
Apple-butter is sublimated and ethereriiz-ad
cider apple sauce. It is the orchard, boiled
down; all its sunshine, sweetness and flavor
concentrated into something you can spread
on your bread-andbutter. It is the
apoiheosis of the apple. It is the product
of time, too. I saw an account the other
day of a new apparatus of many and com-
prahensive virtues, one of which was that it
would cook apple-butter in fifteen minutes.
Well, it would not be Pennsylvania apple-

 


 

2 THE HOUSEHOLD.

 

 

butter, that’s all. It is the slow, long-con-
tinned boiling which gives the latter its
flivor and richness. qualities the modern
ten-minute process cannot evolve.

The process of manufacturing the genuine
article is somewhat like this: The cider is
boiled down first, till it is a rich, winy
looking fluid. The apples. of uniform
quality and nicely pared and quartered, are
put in; sugar, depending upon the acidity of
apples and cider, perhaps Spices—cinnamon
and a suspicion of cloves. Then it is boiled,
all day long and into the night, over a slow
fire, with many stirrings, especially as it
approaches the last. At the finale of the
boiling down process, it is a homogenous
mass, smooth, thick enough so that after it
is dipped into a dish it takes perhaps a
minute or more for it to smooth out its
wrinkles and present a placid surface to the
public. Even our prohibition friends will
admit this is a very innocuous way to use
“ the devil’s kindling wood.”

Apple-butter is the product of a past
generation. It; making is too slow and
tedious for the present age, wherein every-
thing must be done “ with alacrity and dis-
patch” as boys set off for a holiday. The
millionaire turns from truth as and cham-
pagne to the plain pork and beans he relish-
ed before his tastes were vitiated; and the
apple-butter which was the every day and
despised food of the schoolboy becomes the
dainty of the middle-aged man, and he
mourns because he cannot get enough of it.

Who’s going to make the venture and put
home-made fruit butters, made by old time
methods, on the Detroit markets?

BEATRlX.

———...——_

FANCY WORK.

A very dainty little work-bag for use in

the afternoon and evening when a lady is .

engaged in some pretty form of needle-work
or embroidery, is made of satin ribbons as
wide as a silk spool and showing each the
color of the silk to be used near it. The
different colors of the ribbons should be ar-
ranged so as tohrrnonize pleasingly; golden
olive, old pink, old gold, dull blue, olive
green, terra cotta, dull purple or maroon,
will be a pleasing order of succession. The
seven strips of ribbon should be about
twelve inches long, sewed together at the
edges neatly, and the two end strips, that
is. the golden olive and the maroon, joined
in a similar manner. Line with satin and
stitch within three incites of the top a
strong casing for the draw strings of silk
cords. Gather the bottom edge tightly to a
point. Next take one of the pretty little
bamboo bowl baskets with a wide rim, and
fasten the bottom of the bag to its center,
and finish underneath by twisted silk cords
and pretty tassels. Next string seven spools
of silk of the colors named on a slender silk
cord, and if you need silks of different
shades of these colors, string them on an-
other cord and then proceed to set these
cords of Spools just inside the top of the
basket, fastening each part or section,
holding the golden olive spool by strong
stitches to the edges of the golden olive
ribbon. Next fasten the old pink spool by
the cord to the old pink ribbon, catching
the cord by the stitches to the edge of the

 

ribbon, so proceeding till you come around
again to the golden olive ribbon. Set the
next cord with its spools of shades of
colors just above in the same manner. To
give a pretty efiect you can gild the ends
of the spools, being cs l‘cflll not to stain your
silks with the medium. This spool bag can
hold in its bag portion the scisors, thimble,
needles. and other little articles needed by
the worker. The bag should be suspended
from Some convenient hook within easy
reach of the worker, who will find it vcry
convenient, as there will be no search for
the difl: rent colors, their place being known
by the color of the stripe of ribbon. Un-
fasten the silk from the little slit on top of
the pool so it will unwind easily when
wanted. The basket may be gilded or
stained. but aprettier way is to mottle it
with different colored bronzes.

A very pretty work-bag is made of pea-
cock blue plush ornamented by two cross-
stitch stripes. The plush is cut nine inches
wide and twenty’fpur inches long. Two
stripes of canvas six inches long are placed
over the plush; these are worked with
filoselle over the canvas in some pleasing
cross-stitch design in several shades of deep
yellow. When the pattern is finished the
threads are drawn away and. the edges are
finished with a silk trimming. The plush is
next lined with satin; it is then folded in
and sewed up at the sides. The top edge is
turned down to form a frill and has draw-
strings of ribbon run in. The ends are
finished with tassels. Some dainty bags
are made of three lengths of picot-edged
ibbon; a very pretty one shows gold-green,

old -rose and cream white ribbons sewed to-
gether, lined with cream-white silk, and

finished with narrow gold green ribbons.

A pretty pendent to hang at a house-
wife’s girdle is composed of long satin
ribbons proceeding from a satin rosette; one
ribbon ends in a pansy pincushion in purple
and yellow pinst; another in an acorn
emery; a third suspends a pair of scissors; a
fourth a needle-book covered with em-
broidered satin. A fifth ribbon holds a
thimble-bag and the sixth wax. Melt the
wax and run it into a tbimble; before it
hardens put a piece of narrow ribbon in the
center; attach to the sixth piece of ribbon.

Fonnsr Lonen. MILL MINNIE.

w...—

A NAME WANTED.

 

There is a terrible disease abroad which is
very painful, not only to the one afflicted
but to all who are so unfortunate as to be
obliged to spend any amount of time with
the t-tfl'cted ones. This disease is not
partial to isolated neighborhoods, but thrives
in cities and towns; not only the poor but
the rich also are sufferers; the laborer and
the gentleman of leisure, the woman who
serves in the kitchen, and she who sits in
her parlor robed in velvet and decked in
diamonds; all have severe attacks at times,
all classes and conditions are liable to at-
tack. But few escape. But like smallpox
or scarlet fever there is a great difference
in the virulence of the disease in different
persons; some have it very hard, others
light in comparison.

What are the symptoms? The first notable
symptom is a rush of blood to the head,

 

with a painful pressure in the temples and"
in the eyes, then a rapid palpitation of the
heart, accompanied with much heat, and a
difficulty in breathing quietly and naturally:
the pains in the head or heart are most
severe in the organ which is weakest; a
flashed face also accompanies the disease,
with a wild insane light in the e ye, or in a
few cases something resembling a cloud
drops over the sight; the lips are some-
times drawn tight over the teeth, other
times they hang out like an Atrican’s; in the
latter car e, the tongue ti kes to playing, and
sometimes plays the deuce with the owner.

What causes the discus ‘3 There are
several things which contribute to this con-
dition; i do not know as I can explain un-
derstandingly, for it is quite often caused by
some particular train of thought the mind
has chanced to strike; things then begin to
looka little out of the right order; if the
patient allows this biased idea to take a
firm lodgment in the mind, it hatches out a
great brood of other biased ideas, or im-
aginary wrongs. Sometimes persons who
have this disease near a part of a story,
their diseased minds are active and anxious
to know the whole, and if nothing certain
can be found out they will create a plausible
completion, or what appears so to their
diseased imaginations. And this unhealthy
labor of the diseased mind produces more
fever and greater exaggeration of the
disease; after a while these strange hallu-
cinations of the mind produce areal insanity
—the kind that Kalamizto deals with.
Perhaps I have given you all needful in-
formation on this subj «ct; and, having given

it a local habitation, I will leave it for you
to give a name and a remedy.
P OLLY.

_.____......—————

THE BABIES.

 

Doubly blessed is the mother who can
nourish her babe at her own bosom, I think;
while I know there are many who believe,
and are backed by physicians in the notion,
that it is better for mother and child for it
to depend on cows’ milk and the various
patentrd “foods” made for the purpose.
If we could keep a cow for that especial use,
attending particularly to the feeding and
care of her, it would be better, but where
the cows are kept on food according to
season, green or dry. or slops and anything
to induce the greater quantify of milk, cow’s
milk is really unsafe.

Those twins I mentioned had their first
attack of bowel trouble through the cows
having eaten grten corn stalks. which,
aside from thit especial use, are good and
profitable fodder. My niece lost an infant
at the same date by the cows having eaten
green apples; and such instances are com-
mon, although not well 11: d- rstood usually;
nor will many admit the fact that this is
really the cause of such illness. 1t seems
as if, if well considered, there might be
some plan invented to remedy this difficulty.
Time and thought could not be better ex
pended than in care and safety of our help-
less, innocent darlings. DILL.

——-—OOO.———-

A VERY nice flavoring for cake is a com-
bination of one teaspoonful of lemon ex-
tract and one-half teaspoonful of grcund
mace.

 

- LCWMW’MWMK pmzzu'l'.” <$a4u .«vsi _

. “firms“ , a

r
m "#42:: .-. tunnels!!!

 

oil.

 


 

.flWWN. “ct-arr. 1-. .wu Mn... .

. ”mamm- .

 

iii.

”‘sawh‘frmauhflflw‘rmiaw

 

THE HOUSEHOLD. 3

 

A MERRY CHRISTMAS.

 

So many of the HOUSEHOLD people “ sat
down” on me so cmphaticaily when I
made my first appearance that I hardly
know whether it is Safe to venture again or
not, but have made up my mind to try it
anyway. I don’t know as I particularly
mind being “ crushed” if I can only get
some of the boys and girls to think a little
about some things in which they might im-
prove themselves.

Well, we had a modera‘ely pleasant
Christmas, not a hilariously gay one, but a
quiet one, not very different from any other
day. Max and Jennie came over for the
day—Max is the "other brother” and is
married—and of course they brought the
three year old baby girl who could not
be separated from her new Chinese doll
baby. an absurd thing with Oblique eyes,
pureed-up mouth and a black queue, which
she loves almost to the point of destruction.
Jennie brought me a pretty hood she had
made herself, and Max a queer little squat
pitcher, just as cute as it could be, which he
got in the city last fall and kept hid till
now. I had made a sofa pillow for J ennie.
covering it with a cover crocheted out of
bits of bright wool; and for Max and Bruno
Ihad silk handkerchiefs with embroidered
initials. And what do you thinkl That
blessed baby had saved the biggest raisin
she found in her stocking for ”Auntie
Brue,” and gave it to me with a very
sweet and sticky kiss. But Bruno—I
wanted to shake him—had not a thing for
any one. not even a box of candy. I was
glad to see he looked shame‘faced when
Jen wished him Merry Christmas and put a
pair of nice warm gloves in his hand. He
ought to have been ashamed.

It does so damp the pleasure of Christ-
mas to have one member of. the family get
the grumps and decline to be merry or j -in
in the exchange of little tokens of remem-
brance. It is not the present—that is not
it at all; it is the holding back and not
taking any interest and being too thought-
less or too selfish to make even little gifts.
Why I'd treasure it ten-cent handkerchief
if B:uno gave it to me—he never made me
a present at Christmas in his life. Suppose
he had spent a dollar for little things for
the rest of us, seems to me he would have
enjoyed his Christmas better; especially
when Max sent on Bruno’s name with his
own for the FARMER this year, and told
him that was his Christmas gift.

What would you do, girls, with such a
brother? Forget him next year and let him
see how nice it is to be served as he serves
others?

Then at dinner I had baked a chicken
and Bruno came in just as I had put it on
the table at his place. “ You haven’t put
that there for me to cut up, have you? ” he
said. “Why yes,” I said. “ Well you can
just take it out and cut it up; I shan’t dis-
sect no bird, not today.” “ But it will spoil
it to cut it up! Oh Bruno, don’t be so pro-
voking! You can do it, you know you‘can,”
1 said, half ready to cry with vexation, but
he just set his lips in a fashion he has, and
I knew I might as well talk toastone
wall. I had a notion to pitch the whole

business into the swill-pail when I thought

 

what a sight a baked chicken would be cut
up and put on for a holiday dinner, but I
thought I wouldn’t be disagreeable too.
Max came in that minute and I appealed to
him, and in three minutes I had whisked
things round and Max carved the chicken.
Bruno looked a little quetr when I seated
Max at his place at table, but he didn’t say
anything. I wonder why there is such a
difference in brothers? Max can do any.
thing, and will do anything to oblige; Bruno
can do as much as be, but he will not.
Sometimes I think it is ditii lence or bash-
fulness, sometimes 1 am sure it is hateful‘
ness; and I am always certain it is very
disagreeable and puts me in a good many
awkward positions.

I wonder why girls are so much more
quick to observe and do as other people do,
than boys! Girls seem to have so much
more tact and adaptability; they pick up
manners so quick and practice them so
easily. I know lots of farmers’ daughters
who are as genteel in their manners as city
girls; but [don’t know any farmers’ boys
who appear half as well in company as they
might if they would only do as well as they
know how, or would ever seem to See how
other people do.

That’s what is the trouble with Bruno.

BRUNO‘S SISTER.
HH—

SEVERAL THINGS.

 

Some time ago a lady asked advice as to
eradicating tea and coffee stains from her
tablecloths. I am not sure the question has
not been answered, but will give my mode:
Taking the cloth by one end let it go fold
after fold into a pail, while a stream of
clear boiling water is kept continuous'y
pouring in as the cloth settles. Three com-
mon sized cloths can be put in the pail. one
after the other. The work should be done
rapidly; the water, either hard or soft - just
“screaming” hot. The cloths should be
well packed down and pounded for two or
three minutes with the clothes-stick.
Throw a cloth over to keep them steaming
until wanted for the wash. This will take
out stains of almost any character; and is
equally ( fiicacious with stains in any other
goods.

I think a covering of oilcloth laid along
where the men sit who are careless in
handling their food or drink, or who love
to ride the table with their arms, might
prove an educational policy, or save the
tablecloth if they proved incorrigible. I
think the use of oilcloth can be defended on
the score of economy in finance and labor,
and our Qieen B’s opinion, that “such
usage is in the direction of a return to
barbarism,” for once fails to convince.
There are a great many women to whom
our HOUSEHOLD ministers. who are forced
by stern nrcessity to do without many
things others consider common necessities.
It may be only by practicing such econo-
mies that they are able to er joy the solace
and help given by the pages of the FABMEB
and HOUSEHOLD. Such a cloth can he
kept neat with little labor, even when the
little one is too small to be taught tobe
delicate in the table manners. I have seen
the bare boards of a table set with the

 

meal. and the snowy whiteness of the
same told astory of labor of the housewife
that a covering of oilcloth would have
saved, to her great advantage.

To my mind, the napkin is a far greater
educator than a tablecloth; and this is
wilhln the means of all, for a square of any
old cotton or linen will supply the means
of wiping soiled fingers. thus keeping the
cloth and the clothing from taking its
place. and it acts as a constant reminder to
the little ones; provided its use is enforced.
This teaches them cleanliness, and empha-
sizes careful habits. Now. ladirs, do not
flyrff in a tangent and declare “you will
not call on a friend in the morning.” be-
cause Brunehile’s caller displayed neither
tact nor sense. Any one with an atom of
discretion can see if a morning call be Op-
portune or not, and not commit herself as
to length of time she intends to stay, until
she sees her way clear.

If a hostess has the knack Of taking her
caller into her work, and the caller can take
it in that spirit, no retreat is necessary.
But “if the rooms are all in disorder, and
the sweepings in the hali, “the cailer had
best do her errand speedily, and save her
gossip for a future occasion.

Again, don’t let some poor hungry friend
depart unrefreshed, because a lady so far
forgets the laws of hOSpitalify as to describe
the untidy happening of a surprised hostess.
There may have been suffizient reason for
such a state of things; or it may have been
the usual way of the home, for we all know
there are untily, thriftless houSekeepers;
yet when we have accep‘ed hospitality, our
lips and pens should never criticise its short-
comings. Once more, if a friend suggests
that it is better that visitors give notice Of
their coming, especial‘y when the person
lives at a distar ce, that the visited may
have time to prepare, or even decline with
good reasons, do not "fly off the handle”
and declare “you'll never go to see her,
she’s far too finical.” Just use the good
sense God has given you, and see how often
such an arrangement will make a visit
pleasant to both, when if the visitor rushed
in unheralded, the visited might be so em-
barrassed by circumstances that both would
get vexation rather than enjoyment. There
are’women who can visit under many dif-
ficulties, either as visitor or hostrs=: there
are others very differently constituted. Let '
us respect each Other’s peculiarities. How-
ever. it is safe to go to an intimate friend’s
house informally. where to do the same‘
with an acquaintance m? rely would violate
all propriety. Let us be social, hospitable,
but also sensible. A. L. L.

INGLESIDE.

-————..+._

DAFFODILLY, in a private note accompa-
nying her letter for the HOUSEHOLD,
promises to “turn over a new leaf and
write more frequently.” That’s right.
Just “ make a note of it” and let us keep
her to her 1‘romise, for we all er j-iy her
spicy, sparkling letters. Suppose some of
the rest of our correspondents emulate her
example, and also turn over a new page and
let us know them better. What a bright
little paper we could make of the HOUSE-
HOLD if each would give a little!

 


 

 

 

. e'%}$-‘~;~5 ,,_,. ,, .-

 

THE HOUSEHOLD.

 

 

WINTER DRESS GOODS.

 

- Woolen goods were never so handsome or
“so much worn as at present, and it might
be added, were never cheaper. Those in
”plain, solid colors are preferred tostripes,

plaids or bars. Styles are so simple and
:plain that a lesser quantity of goods is re-
taguired than for a number of years. Six
yards will make a dress. of double fold
zgoods—by which is meant, usually speaking,
«:goods 40 inches wide. 0 i cashmere and
the cheaper qualities of Henrietta, which
are narrower, about eight yards are needed.
Camels’ hair and serges, cashmere and
Henrietta are the favorite weaves in plain
woolen materials. There has been a revival
offlenrietta, which is more in favor, both
«in black and colors,‘ than for a couple of
'years past. Black is worn more than ever
this winter; also greys and military blue, a
«dark violet shade of blue, Eiffel red—which
, is a brown with a good deal of red in it, and
that rich shade of cardinal known as ox.
«blood, are all fashionable and popular colors.

:Dress skirts are made comparatively
wish, but the corsagesl A71 the ornamen-

tation seems bestowed upon them.

There are waistcoats over vests. and vests
which disclose other vests, and revere upon
revere, and foidings from left to right and
vice versa. till the wonder is how the woman
ever hooks herself inside them.

J acket fronts opening over full vests of

. silk or snrah, and with revers turning back
thigh on the shoulder are much liked, and
' are especially pretty if the silk for the vest

‘ .is plaid, or the rich Persian brocade which

is almost as soft as surah, and is worth $1.50
per yard. E spire folds, which it will be
remembered have. been described in these
columns, are often set in the under arm
~ seams and cross in front low down on the
edge of the basque, the full vest disappear-
ing under them. Three materials, velvet,
silk and the dress goods, are often used in
the construction of a basque, the silk being
used for folds or vest, and velvet for reVers;
the latter often appears as sleeves, but we
would not advise such use unless for econo-
~my in making over a dress. If used, the
mutton-leg is the pattern adopted, and care
must be taken to avoid getting them too
full, in which case they are uncompromis-
ingiy ugly. This, and all other styles of
sleeves, are made to stand out above the
,armhole on top of the shoulder.

These wool dresses often have the edges
of the basque finished with a couple of rows
of machine stitching.

Sashes of the. dress material or of silk
trimmed with fringe are worn more than
ribbon sashes. P.3sementeries in black, in
“tower” designs, are used on all colors.
Crocheted buttons are in favor, and are
quite small, but the elaborate drapings of
the waist generally make buttons of any
kind non-essential. Velvet-covered button
molds of large size are used for ornaments
on redingotes and polonaises, and small
ones are set on the outside seam of leg
o’mutton sleeves.

Very few dresses are made without one or
two short skirt steels, but they are incon-

. spicuous and merely support the dress with.

out extending it. A small unobtrusive

~...cushion is also worn at the back of the

 

dress. Srirts average two and three-fourths
yards round for medium sized women, and
drapings and loopings are conspicuously
absent; there is here and there a fold or
two, or some irregularity to break the lines,
that is all.

List winter’s dress may be stylishly re-
modeled for this season by setting the skirt
over the basque, and concealing the joining
with Empire folds of silk or velvet coming
from the under arm seams, making them
pointed in front. P.eat the back skirt
breadths in two clusters of pleats, under
two large button moulds, and ho ik them to
the back of the basque. A couple of hooks
and rings, such as are used for fastening
furs, are needed for this; cover the rings
with buttonhole stitches in silk to match
and sew to the waist.

——...-——

CAMP COOKING UTENSILS .

 

I wonder what the woman who uses egg-
beater, flour-sitter, sieves, double-broilers,
strainers, and spoons and pans and dishes
ad libitum in everv day cooking would say
to the outfit of the western pioneer, who
lives on canned goods and cooks in the tins
in which they are put up! Hare is a descrip-
tion of the utensils one woman used in
camp:

“Before starting, 1 abridged Mrs. Lin-
coln’s list of kitchen utensils fully two-
thirds and thought I had done nobly, but
once here I consider myself amply supplied
with a can-opener, coffee~p’)t, broiler,
steamer, spider, grater, rolling-pin and
chopping-knife.

“A Chinaman, with his native ingenuity,
made me my steamer. He took a live-pound
lard pail, cut slits through the bottom with
a hatchet, turned down the top of the pail so
that the steamer could not slip back into
the kettle—a tenspound lard pail—and the
steamer was made. There is no if :ult what-
ever to be found with its working. After
seeing the steamer made, I was able to
manufacture the grater myself, by punching
holes with an awl through a piece of tin.
The broiler is of Mexican design, a fit survi-
val for camp use. it is made of two-inch
hoop iron, bent back and forth like a wire-
toaster; this when placed upon the coals
edgewise. lifts the meat just far enough
above them to broil it nicely. As to my
rolling-pin it might be better not to speak.
I was brought up in an earnest temperance
family where the sight of a whiskey bottle
would create intense consternation —stiil I
know of nothing half as good for a rolling-
pin, smooth and easy to clean and always to
be found in profusion strewn everywhere.”

————...————-

HOUSEHOLD HINTS.

 

THE HomeMaker recommends the fol-
lowing lotion for chapped hands: Put two
ounces of camphor and four drachms of
any favorite perfume into six ounces of
glycerine. Wash and wipe the hands, and
apply this preparation while they are still
damp, drying them carefully afterward.

THE leakage which often occurs in a
shingle roof round the chimneys may be
remedied by making a paste or mortar of
tar and dry sifted roaddast, and applying it

 

with a trowel round the chimney and about
four inches over the shingles. It forms a
perfect collar as it hardens, and lasts for
years.

TEE use of sol-soda, or carbonate of soda,
for softening water for the laundry is well
known to all housekeepers. It precipitates
the lime and magnesia in the water. But
many housewives neglect to use the sal-
soda properly, not allowing time for the
s ban. to bring down the lime and magnesia
in a powdery form, which requires from half
an hour to an hour when the water is cold ,
but occurs very q iickly when the water is
hot. When, as is commonly done, the soap
is put into the water while the lime is still
in the gelatinous form and diffused in the
water, a certain amount of " curdling ” will
still happen, and the washed clothes (es
pecially flannels) will have that soggy and
unpleasant touch which is caused by the
accumulation of the lime and magnesia
soaps in them.

in you want a dish of Saratoga potatoes.
which, by the way, an old treatise on cook-
ing says were popular at a hotel at the
famous Springs as far back as 1840, select
small potatoes, peel them and slice as thin
as wafers, either with one of the little
machines used purposely for them or with
a sharp knife, taking care to have the
slices all of the same thickness. Lay them
in the ice water half an hour, and then dry
them with a cloth, and drop into a kettle of
boiling lard; fry a delicate brown; drain in
the colander; scatter with salt and serve
immediately. A wire basket is a con-
venience in cooking them. and they may
be drained on brown paper laid on a plate
in the oven. These potatoes are often
served for tea as well as breakfast. When
cold they may be restored by standing in

the oven a minute.
—_—..’——

A LADY who called upon us recently ex-
pressed herself strongly in favor of milk as
aremedy or alleviation for dyspepsia and
attendant stomach troubles. She said:
"Take a cupful of rich sweet milk; to this
add enough hot water to make the whole
about right temperature to drink, and use it
instead of any other drink.”

———-‘..——

Contributed Recipes.

 

COTTAGE Ponnmo.—One cup sugar; one
tablespoonful butter; two eggs: one cup
sweet milk; three cups fl_»ur; two teaspoon-
fuls baking powder. Bake inasquare tin.
Sauce: One-half cup butter; one cup sugar:
one egg. Stir in a. bowl to a cream; set the
bowl over the tea-kettle. When you are
ready to serve your pudding. fill up the bowl
w.th boiling water, stirring all the time.
Flavor with wine, vanilla or uuimf g.

DETROIT. Mus. H.

MOCK MINCE PIE —0 :9 cup bread crumbs:
one cup sugar; two-thirds cup good cider
vinegar; two-thirds cup molasses; half cup
water; one and one-half cups chOpped raisins;
half cup butter; one tablespoonful each of
cloves and cinnamon; one small nutmeg,
grated. Mix, and heat thoroughly on the
stove. stirring often. Bake with two crusts-
Seed a few nice raisins and scatter them on
the meat before you put on the top crust.

MONROE. MRS. M. P. B.