c6-..

’ \t
l , //// ”I // 4/

 

  

a

J , I / .

, ‘2 I9? [(7 VfiéI/m ¢

p e] (/3, fllr
wear; ’ @L a}. \ .

 
    

  

I"//////

   

clog

 
 
  

 

 

V DETROIT, JULY 29, 1884.

 

THE HQUSEHQLDmuStuppIememtts

 

 

LI] TLE’ BROWN HANDS.

 

They drive the cows from the pasture;
Up through the shady lane,

Where the quail whistles loud in the wheat field
All yellow with ripening grain.

They find the thick, waving grasses,
Where the scarlet lipped strawberry grows,
They gather the earliest snow-drops,
And the first crimson buds of the rose.
They toss the hay in the meadow,
They gather the elder blooms white,
They find 'where the c‘usky grapes purple
In the soft—tinted October light.
They know where the apples hang ripest,
And are sweeter than Italy s wines,
They know where the fruit is the thickest,
On the long, thorny blackberry vines.

They gather the delicate sea wet ds,
And build tiny castles of sand;

They pick up the beautiful sea shells—
Fairy barks that have drifted to land.

They wave from the tall rocking tree-tops,
Where the oriole’s hammock nest swings,
And at night-time are folded in slumber
By a song that a fond mother sings.

Those who to"l bravely are strongest;
The humble at d poor become great;
And from those brown-handed children

Shall grow mighty rulers of state.

The pen of the author and statesman,
The noble and wise of our land—

The sword and chisel and pal: tte,
Shall be he d in the little brown hand.

——+eo—-—

THE TRAINING OF CHILDREN.

I think I ought to apologize for taking
up space that perhaps more properly
belongs to writers from your own State
but the Editor so kindly invited me to
come again, that I wanted to say how
glad I am to see a number of articles
touching the training of children. Surely
no subject could be more appropriate for
the Household, nor could asubject of
more importance be found for discussion
among mothers;for it certainly is from
the mother that the early training must
come, since to be efiective it must be
daily—yes, hourly—and be commenced as
soon as the little one begins to have any
understanding of language. Ifelt like
shaking hands with Beatrix several
times as I read her articles, and have
more than once mentally exclaimed,
“Them’s my sentiments!” over some of
her views. I, for one, do not think her
theories too “fine spun for every day
use.” I think one of the greatest mistakes
made by parents, is waiting for time to
do the work with their children, that
they—the parents—should do. “They
will learn it is wrong when they get a lit—
tle older,” is the excuse for letting faults

 

slip by unnoticed, but often they find
when that time comes, the faults have be-
come very firmly rooted. Leaving aside
the wisdom of such a course, have the
parents any right to shirk one single op-
portunity for the planting of principles
that will add worth and beauty to the
characters of their children?

How foolish to expect any good seed to
grow without first planting; and after-
ward careful tending. And While you
endeavor to weed out serious faults, and
implant principles of honesty and truth—
all that will make your son a good man
—don’t forget the little things that go
toward the makeup of agentleman. I
say boys more particularly, because they
as arule are less imitative than girls, and
consequently less apt to take on polish
from contact with refinements. How
much more agreeable to all about him is
the child who says “thank you ” in re-
turn for a favor; “if you please,” as a re-
quest; who handles knife and fork proper-
ly, eats quietly, and in short shows the
care and watehfulness of his mother,
than one who grabs in silence what he is
given, says “gimme some o’that!” wipes
his mouth and nose on his sleeve, and is
about as agreeable an adjunct of the
dinner table as a two mpnths’ old pig
would be.

It is useless to say, “He will learn bet-
ter manners as he grows older.” The
boy who is not taught to think of these
thing , will, in ninety-nine cases out of a
hundred, be, as a man—no matter what
his education "or worth of character—
rough and uncouth in hisways. Do all
these things seem of small weight? You
cannot say the polish does not add value
to the diamond. How many would
know its worth or beauty if left in the
rough? To Old School Teacher I must
say I do think the mothers of her hired
help are to blame for their being simply
necessary nuisances. MAY.

KEWANEE, 11]., July 23.

__—__...____

TABLE ETIQUE'I‘TE.

 

We have dined out on two occasions

‘ lately among people belonging to that

“higher life” than is accorded to farmer
folks. Under the head of “ Going to the
Table,” my book of etiquette says,
“When dinner is announced, the host
rises and requests all to walk to the din-
ing room, to which he leads the way,
having given his arm to the lady who,
from age or any other consideration, is

 

entitled to precedence. Each gentleman

 

order.” At the first of these two (to us\ ‘-
“State dinners” the gentlemen and their"
wives passed from the room together in
couples, the older ones first, the hostess
having taken the lead and the host bring-
ing up the rear. On the later occasion
the ladies passed out in single file preced
ed by the hostess and followed by the
gentlemen with the host in the rear. In
the dining room the ladies were seated in
each alternate chair, and the gentlemen
were afterward seated beside their several
wives. All this looked “pritty” (as my’
neighbor says) in the parlor, where the
gentlemen thus gave the ladies the pre-
ference, but it seemed to occasion a little
confusion in the dining-room, as they did
not give heed to the order in which the
ladies walked, and there was some pass-
ing to and fro before each husband was
properly established beside his wife, for
although it may be "law,” it does not-
seem to be “custom” to mismatch the
lawful partners on such small occasions:
Now will not Beatrix, or some one else
who knows, tell us something of table '
etiquette? I, for one, really desire in+'-
formation as to the proper way at present
as without doubt, fashions change in
this as in other things. I do not ask for
quotations from books, but hope she Wil."
tell us how these things are, and should'r
be done in real life in the private houses!
where she is aguest. If it isproper to '
“go as you please” from what are the
guests to take their cue, that there may
be no blunders? ‘
For a wedding the prettiest way that I -
have ever seen the bridal party enter the ,
room, is in single file, the most remote
groomsman taking the lead, and all fol-
lowingin the exact order in which they ‘
are to stand; then, by taking a circular
line of march, they reach the intended
place in good style, with no crowding or
turning ‘about face.” Beside this they--
appear at the entrance of the room in
better shape, as an ordinary narrow
stairway does not allow the party to come

down arm in arm. except at the risk ofdis-
arranging the toilettes of the ladies. Yet,
so far as I know, no bookot‘etiquette ever
directed such a style of procedure. As
the 'ridal party are the actors on such an
occasion, and can have as many rehearsals .
as they choose before appearing in pub-
lic they can the better arrange themselves; '
according !0 any style that may :re agreed
upon, but for a dinner party, where the
guests may have never met before, t :ere .
seems a need of an established rule, that;
all may understand what is expected m?
them. EL. SEE.
Wasnmorou, July 24th.

 

 


 

’5". ~é—_M_#_s .. .s - _

2 THE HOUSEHOLD.

 

 

OUR FOREIGN ELEMENT-P0-
LAGKS AGAIN.

 

It is a pity that one cannot write, only
as the mood comes on. Why can’t we
get at mental work just as we get at our
pies and dishes? If well, we can get at
anything we desire in the household
line without awaiting an inspiration, but
the spell for writing will not come at
will. We must wait like the Quaker, “till
the spirit moves." Amid the crowding
cares and glad enjoyment of home life,
the “foreign element" Beatrix wrote of
awhile ago had almost clean gone out of
mind. And a line from the Editor
seemed a necessary call to the fulfillment
of a promise perhaps too hastily made.

Whether the women native born, of
these United States, will be brought to
the condition of the foreign born ele-
ment of our population, as seen by
Beatrix in her Detroit street experience,
is a grave question.

How come they there? What condi-
tion of political or social life dragged
them down to the level they have reached,
a level almost on a par with the brute?
Or perhaps the question may be changed
into, What has kept them down amid
the uprisings of the last few centuries?
That there is terrible degradation in
Europe, continental and insular, is too
plain for denial. That there are sufl'icient
reasons for it must be granted.

Social conditions are the results of
forces, of power enough to bring}to pass
those conditions. There is something,
covered or revealed, explained or ex-
plainable, that accounts for it. As
women, most deeply interested in the
future of our own flesh and blood, we
ought not to turn away our eyes with the
thought, “It can never reach me,” “My
position is too well assured.” For as
woman is peculiarly the guardian of the
future, having under her look and key
the whole question of social good or evil.
As she is the genius that must transform
the desert to a fruitful field, or blast the
smiling home with desolation; as no
future is possible without her, and in her
hands are the secrets of all possible
human progress, I need not implore the
good Household sisters to look closely
into this question. Your children gand
your children's children, to remote gen-
erations, are most deeply interested in
your proper understading and action in
regard to the matter.

It may be claimed that such a state of
existence and mental and moral degrada
tion is inevi'able. That those women
and their mothers before them were in-
capable of a more exalted being, or they
would have risen to the measure of
their capacities. That their instincts,
habits and education fit them only for
the state in which they live. True, it may
be claimed that originally, in the pre.
historic eras of time, before human prog—
ress brought civilization and refinement
to Europe, her females were in much the
same position and relation as the Indian
woman of yesterday and to-day. She
was the working force of the family. As
the hen scratches for her brood. while the

.......-... -~_._._.. . ._._ ..

 

lordly Chanticleer struts free from the
cares of parentage among the members
of his harem, so it was her double burden
to till the soil, gather the products, and
multiply and care for the human savages
she bore her master and lord. He busied
himself with his bow and arrows, carving
and decorating his war missiles, setting
his traps, hunting his game, fighting
his battles and greedily eating what her
hand prepared for him; and when sated
with food and exercise, sleeping soundly
in the tent or Wigwam her devotion
guarded. Her life of steady toil, her
habits of deference to custom, her
muscular exercise under the sunlight of
heaven made her muscles like brass, and
as nerveless as the Sphinx. She was
man’s equal in strength, his superior in
endurance, and by force of the instincts
of nature for self-preservation, and that

of her young oflspring, more ardent in

all her pursuits, and more devoted in her
abnegation of self. She was then as now
the complement of the man. He could
not have devoted himself to the chase
and towar, had she not assumed the role
of the toilet. She was the willing child
of circumstances and conditions that to
us seem the most abje 3t and enforced
slavery; the slavery of sex we can con—
ceive faintly, but in our changed condi-
tions of life never realize what it was,
yet it may be doubted after all if there
was a particle of slavery in it. The
restraints we willingly adopt are stripped
of their irksomeness, the sacrifices we
willingly make are so robbed of their
sense of loss, that to be deprived of the op-
portunity to offer them would be a genuine
cause for sorrow. In her case, instead of
the enforce) it was the willing toil;
custom, education, love pf man, led her
to look upon her burdens with as much
genuine pleasure, and hear them with as
little complaining as her more fortunate
sister of today experiences. Her want
of nerves especially fitted her for it.
Nerves are the growth of refinement,
aboriginal humanity knows nothing of
them. The woman of that day was ac-
customed to the repulsive objects of
nature. Torpedoes, firecrackers and
Fourth-of-July rockets had not been in-
vented then. Biigs, flies, frogs, toads,
lizards, snakes, mice, rats, vermin and
savage animals of every kind were so
often met and taken care of that instead
of being objects of surprise, detestation,
and fright, they all in their time were
absolutely desirable. A camp by the
river side under wide spreading boughs
is passable to a modern woman for a
picnic, with bright skies, and a gallant
man to drive away intruding flies and
kill possible snakes, and with his strong
right arm support her in her communings
with nature. But to camp there when
the crawling denizens of night crept over
the sleeping body and the midnight
lullaby was made up of the wolf’s echoing
howl, and the panther’s shrill, blood-
curdling scream, mingled with the softer
hooting of the owl and the whippoor-
will’s plaintive cry. is another matter.
Imaginary bugaboos had no eflfect on
nerves hardened under the constant and

 

close communings with nature in her
wildest moods;a woman of to-day can
sleep with her head within four feet of a
thundering, revolving car wheel, who
would not get a “dozen winks ” under
the sweet lullaby of the forest’s music.
And a masculine specimen of that
age who condescended to share the
burdens of his toiling spouse was unfitted
to share the honors of manhood.
Under such a system perhaps it was
inevitable that woman should be where
Beatrix saw her. But who would desire
to see Beatrix there, or one of those
coming ones whose pathway through life
she is trying to prepare. E.
Nswareo, J uly, 22nd.
._____«._.__

FOR THE GIRLS.

 

A very pretty White costume seen here
the other day, was made dressy at a very
slight expense. The yoke and upper part
of the sleeves were made of common ser
pentine braid, of medium coarseness,
sewed together, point to point, the thread,
which was as coarse as No. 24, being car‘
ried from point to point. The rows of
braid ran up and down, with the custom
ary seams on the shoulder strongly sewed
and closely trimmed. The wrists and
the drapery were bordered with a trim-
ming made by sewing nine rows of braid
together for the latter, and a narrower for
the wrists. The effect was very much
like the openwork embroideries so much
used for the same purpose, but at very
much less expense,—the embroideries
cost from $3.50 to $8 per yard—while the
work is not much.

Many white lawns, nainsooks and cam
brics are made up with a close gored
foundation skirt covered to the belt with
three or four wide flounces, the top one
being gathered in with the band. These
flounces are most frequently plainly hem-
med, sometimes tucked, sometimes edged
with lace. Another favorite style is a full
round ungored skirt, with anarrow pleat-
ing at the foot, and tucked to within a
quarter of a yard of the belt. With these
skirts are worn the still popular Jersey,
in black usually, sometimes in colors,
velvet basques, or yoke or tucked waists
of the dress goods. A wide white satin
ribbon fastened under a rosette is often
seen as a belt. Sashes of the dress goods
are sometimes worn.

Almost all the young girls. not a few
young married women, and some who
are not as young as they used to be, are
wearing the shade hats of rough, creamy
straw braid, with wide brims, trimmed
with wide ties and full folds and bows of
soft white mull. Many of the brims are
faced inside with white lace edgings,
some lined with bla;k velvet. They are
coquettish, dainty, and dimples and pink
checks are more bewitching than ever
under them. They are inexpensive, and
when the mull is soiled it is easily done
up. Nothing is prettier for picnics, gar-
den parties, or any occasion where one’s
best bonnet is not required. The favorite
shape is somewhat of a noke, wide brim-
med in front, narrowing to a couple of
inches’ width behind.

 

2;}
if;

 

 

 

 


 

 

 

 

THE HOUSEHOLD.

3

 

 

It is provoking enough to have one’s
crimps and frizzes straighten out within
half an hour after being taken from the
pins. The bandoline, etc., generally used
is a snare and adelusion, as it fails to ac-
complish the purpose in the first place,
and secondly the experimenter is shocked
t ) find premonitory symptoms of old age,
as the gum in the bandoline is left as a
greyish powder on the hair. A fiz’mtz‘f
for the hair recommended by the Bazar
is equal parts of powdered gum arabic and
tragacanth, with one—fourth the quantity
of orris root and one-third of pulverized
sugar, made into a very moist paste with
water. It is probable that blondes would
find this eflicient, yet—how about the

flies?
-————-——ooo———

A SHELF LAMBREQUIN.

 

I should like to tell Prudence how she
can make a handsome shelf lambrequin.
Get a piece of railroad canvas the length
of yOur shelf, and as wide as you want
your lambrequin. Work some handsome
pattern about two inches wide in stripes
up and down, leaving an inch and a half
between each stripe for a strip of
velvet. Have the bottom of each stripe
end in a point, the velvet ones a little
shorter than the others;finish the points
with little balls that can be bought for the
purpose. The one that I saw was worked
with three shades of yellow and three of
red, with black velvet. Of course I can
not describe the pattern so that you could
combine the shades prettily; you must se~
lect your own colors and pattern for the
stripe. It can be worked with silk or
worsted; the silk is handsome, but more
costly.

Will Mrs. Fuller tell in her next letter
how to manage plants so as to have blos-
soms in the winter? Can some one tell me
how to take paint ofi from clothes with-
out taking the color out? I am delighted
with the Household; I think it both in-
structive and entertaining. CLEO.

ADRIAN, July 22nd.

——oo.———

KEROSENE STOVES.

 

“Anna,” of Blissfield, writes that she
bought a kerosene stove because of the
good words spoken for them in the House-
hold, and now she wants to know if there
is any way to avoid the unpleasant
“kerosene smell,” which is especially
disagreeeable to her.

If you can manage a kerosene lamp
without having the “kerosene smell,”
there is no reason Why you should be
troubled by it with the stove. Perfect
cleanliness and care not to turn the wick
too high, will prevent odor. Mrs. Lincoln,
in one of our exchanges, gives such clear
and concise directions, that we quote
them entire, as embodying the best in-
formation to be had on the subject:

“To avoid odor it it necessary to keep
the burner perfectly clean, and entirel
free from .the gummy burner deposit
which even the best oil will have on the
polished brass burner. Every day the
burner should be washed in hot, clean
suds, thoroughly dried and the wick re-
placed; the little brass network about the
base of the burner should be carefully
wiped and kept free from every particle

 

of dust. The wick should be cut 3 uare-
and evenly with sharp scissors, _an . not
even a thread should be left that is higher
than the rest. When the blaze is ex-
tinguished, the wick should be turned at
least half an inch below the edge of the
burner. If it is left above, or even. With
the top, it will absorb oil, and the 011 Will
run over the top, making it greasy and
soiled, and emit an unpleasant odor. The
best quality of oil should be used, as, after
all, it is fully as economical; there is less
sediment in it, it will burn to the last
drop, will not smoke so badly and does
not leave such a rank odor. The stove
should be filled after using, and when it
is first lighted the blaze should be .watch-
ed, because it increases in intensityr and
very soon begins to smoke. It can then
be regulated and left for some time,
especially if you are baking; if you have
water on boiling, as soon as the water
reaches the boiling point, the flame
will increase again and must be turned
down. The reason for this nobody pre-
tends to explain, but the fact remains.”

The advantages of these stoves are so
many that the one and only unpleasant
feature can be well endured. If one has
a woodshed the stove can be set therelex-
cept when in use for ironing, when it
should be near the ironing table to avoid
the many steps in changing irons. A
draft of air will rid the house of the
smoke if the housekeeper does not take
the care mentioned above, while it would
take a breath from Labrador to reduce
the temperature of the rooms heated up
by steady fire in the kitchen stove.

——¢o¢-—————-

A GRAND BLANC LETTER.

 

I agree with all who have written on
butter-making, that there must be per
fect cleanliness in all things to insure
good butter. There is a great deal of
poor butter made, we all know that, but
some that is classed as poor butter when
it goes on the market in Detroit and other
cities, was just as good as could be made
when it left the hands of those who made
it, but after going to the local dealers
was improperly handled. Come with
me to a store in Grand Blanc, and I will
show you butter in close proximity to a
kerosene oil barrel on the one hand, and
a box of codfish on the other, while
molasses, paints, etc., fill the interven-
ing spaces. As you know, butter absorbs
odors and impurities quickly. Now who
is responsible for the quality of the butter
that comes from such surroundings?

I was quite amused at a little incident
I read the other day. A lady, speaking
of plants, said so many wanted slips,
which she freely gives. One day a
stranger called as she was passing and
asked for slips, and wished one from one
particular geranium. On being told
there were no slips on that, she thought
she might make one of the large branches
live! It was somewhat like my own ex
perience. A short time agoa person was
here, who on leaving said. “Say, can’t
you give me some slips?” I said, “Cer-
tainly, from those that have any.” While
getting them, she said, “Oh, I would
like roots on them, I am afraid they
won’t live.”

A' good way to use cold biscuit'is to cut
them open and spread with butter. put in
a spider. sprinkle on a little pepper,

 

pour on hot water, cover tight and let
stew a few minutes. Another is a pud-
ding; spread with butter, put in apudding
dish, make a custard and pour over, and
bake.

Did any of the members use lettuce for
greens? We think it good. I tried the
dressing for lettuce in the Household, we

think a little sugar improves it.

SOPHIA.
GRAND BLANC, July 18th.

 

DOMESTIC HINTS.

 

Do you remember the saying about “ a
multitude of counselors?" Well, we have
them here in the Household, and gain
much profit and pleasure thereby. I
think Evangaline’s arrangements for but-
ter-making very good indeed; but she
would find it much to her advantage if
she wouldjmake some alterations by which
the windmill could be made to do the
churning.

Some speak of working butter three
times. One of the best butter-makers I
ever knew never worked butter but once.
It was delicious, and had a grain to it
that is not found where there is much .
manipulation. To those who do not have
ice, I would say just put your cream in a
stone churn the evening before you wish
to churn, and place it in a tub containing
three or four pailfuls of water, fresh from
the well; in the morning change this wa—
ter for fresh, and churn before the sun is
up. In this way you can secure good, hard
butter.

I have packed ham for summer use as
suggested in alate Household, and like it
very well; but think it much better to
pack the slices very firmly into a stone
jar, without any cooking, then cover
with about two inches of melted lard.
When a slice is taken out some lard will
adhere to it, melt this and return to the
jar hot; then fry or broil the ham and it
will be very fresh and nice. Iprefer it
broiled and dished with melted butter.

If desired, Imay at some future time
send some recipes which have proved use-
ful to me; but will say there will be no
mention of wine or brandy. I believe
that if all would banish them from their
food as did White Clover, they would be
taking al ing step in thi right direction.

MERTIE.
PAW PAW, July 17th.

COOKING VEGETABLE OYSTERS.

 

[would begin by telling how much I
like the Household, but I think I had
better tell that to my neighbors who do
do not take the FARMER, so will tell May-
belle how to cook vegetable oysters.

They are not good until after frost
comes in the fall. Wash and scrape off
the outside skin with a knife and drop
inzo cold water, else they will turn dark;
then cut up in small pieces. Put in boil-
ing water, and boil until tender (an hour
or more), then season with salt, pepper,
butter and a cup of sweet cream, and eat-
with crackers, as soup.

Iam glad the subject of fancy work
has been introduced, as that is needed
to make the Household just exactly right.
I can send directions in knitting and

 


 

4: ..

THE HOUSEHOLD.

 

 

crochet for almost anything, from ababy’s
bib to abed spread, only I am afraid the
,editor will say “don’t.” I have seen a
lambrequin for a clock shelf knit on
wooden needles, of colored carpet warp,
that looked quite pretty. To make a
handsome one,‘ embroider on satin, or
velvet, with silk.

Butter-makers will find it a help to set
the milk in a tub of cold water, long
enough to remove the animal heat, before
straining; it can easily be done if milked,
as it should be, in a tin pail. I am satisfied
after thirty years experience, that the
making of good butter must~ begin with
the care of the cows, and that clear, cold

water injures butter is all fol-de-rol.

AUNT NELL.
I’LianLL, July 17th.

-———¢o+———-—
AN OPINION.

 

I agree with X. Y. Z. and Farmer’s
Wife that all the utensils that we use
about bu ter-making ought to be sweet
and clean. But another point I want to
mention is that a great deal depends upon
what the cows have to eat. They ought to
have nice sweet grass to eat in the sum-
mer; grain and sweet hay in the winter,
and clean water at all times of the year,
all they can drink. With all of these we
can have nice, sweet, clean butter. Iean’t
agree with Farmer’s Wife about living in
the city. In the last you can have a large
door yard and plenty of flowers. if you
have means to pay for it. Beautiful flow-
ers we have, and a man to attend to
them. Some of the time I live in one large
city, and then in another, and then in
the country. But still I like the city the
best. 0. K. M. D.

LESLIE, July 18.

 

HOUSEHOLD HINTS.

 

To kvep water cool and fresh for drink-
ing purposes in .hot weather, wrap the
pitcher or jug containing it in woolen
cloths wrung out of cold water. The
constant evaporation going on will keep
the water cool enough to be palatable.
and there is not the danger in drinking
it that there is in the free use of ice~wa—
ter.

 

Ann‘s of any color or size may be driven
away by using a solution'of corrosive
sublimate in alcohol. If they infest a
closet put this solution on the shelves in
the crevices. Apply with a brush. Lay
paper over when dry. Bear in mind that
it is a deadly poison.

AN exchange says: To bleach cotton
goods, for every five pounds of muslin
dissolve twelve ounces of chloride of lime
in a small quantity of soft boiling water.
When cold strain it into enough water to
cover the goods. Boil them 15 minutes
in strong soap suds; wring out in clear,
cold water; then put the goods into the
chloride of lime solution, lifting them up
and down so as to give first the solution
and then the air access to them; rinse
well and dry. By another method the
clothes are laid in the sun and moistened
with suds made of soft water andlsoap;
they will gradually grow white.

IT is delightful to know that the wrin-
kles which are our “beauty destroyers”
and the crows’ feet, which some one-has
called “footprints of time,” are after all
minor matters which we can control at
will. All we have to do, you know, is to
avoid all emotions or agitations which
will make the original faint tracery
which develops into unsightly wrinkles;
keep always calm and composed, with a
“prunes and prisms” expression, and
we shall pass to our half century with
faces unlined by care. In addition we
must avoid strong lights, which cause us
to draw the face about the eyes, and must
reflect without knitting our brows.
When we sleep we must compose our-
selves with our noses to the zenith, since
lying on the side may press the flesh of
the face into creases. But, after all, is
not the beauty of our faces as we grow
old their expression, the character that is
written upon them by the emotions of
the soul? When “youth the dream, de-
parts” and the bloom and roundness is
gone, the life we have led is written with
an indelible pencil upon cheek and brow.
And what are men or women worth whose
lives have run in such tranquil channels
that their faces are expressionless as a
piece of putty? Ah, give us the wrinkled
face that yet speaks to us of battles fought
and won, of sorrows borne and faults
lived down, rather than the unlined one
which tells of depths never stirred, of
passionless existence, and which gives no
hint that there have been griefs which
have made us sweeter, like flowers which
must be crushed to yield their odor.

————...————_

MRS. C. L. 0., of Owosso. who kindly
furnishes us recipes for this week’s issue,
writes in very appreciative terms of the
Household, wishing there were more of
it, as it is “read all too quickly,” and clos-
ing by saying: “ Come one and all to the
front rank and each contribute her mite,
that our little paper may grow and flour-
ish ‘like a cedar of Lebanon.’ ” We have
mot space to print the letter in full, but
hope our correspondent will come again
with recipes, or some of her house-keeping

methods.
—--—QO-O—-—-——-——

Contributed Recipes.

 

FRENCH Plexus—One peek green toma-
toes; six large onions; chop fine; add one cup
of salt, and let stand over night. In the morn-
ing drain off the water and add two quarts wa-
ter, five quarts of vinegar, four pounds brown
sugar, one-half pound white mustard seed, two
tablespoonfuls each of pepper, cloves, cinna-
mon, ginger and ground mustard seed, one-
half teaspoonful cayenne pepper. Boil one-half
hour. MRS. J. A. P.

’ PALO, July 18th.

[Uur correspondent also sends a recipe for
cream cake, which is incomplete, a part of the
ingredients being left out. It would therefore
be useless to publish it.;—HOCSEHOLD EDIT—
OIL]

 

CURRANT Carson—Take three pounds cur-
rants, picked clean and washed; one pound
sugar; one tablespoonful each of cinnamon,
allspice and cloves; one teacupful cider vine-
gar; boil slowly until quite thick, and put in
tumblers for keeping.

 

JUICY FRUIT Pin—Make the crust as any

 

pie crust; put the bottom crust in a rather
deep tin or plate, (granite ware is best,) lay
your fruit in on top, sprinkle over from ,three
to five pulverized crackers, then put in sugar,
wet the edge of the lower crust with water,
then put upper crust on, pressing the edges
together; the juice will not run out.

MRS. C. L. C.
Owosso, July 24th.

____...__.

Useful Recipes.

 

SPICED GRAPES—TO every pound of fruit
allow one half pound of sugar, one pint of
vinegar, two teaspoonfuls cinnamon and cloves
and one teaspoonful of allspice. Cook pulp
and skin separately, skins until tender and
pulp until soft, and seed by running througk
the colander. Put pulp and skins togethe
add vinegar, sugar and spices (the latter in a
bag), and cook until of right consistency.

 

GRAPE Pansnnvss.—Squeeze with your-
fingers the pulp from each grape. Put the
pulps over the fire and boil them till they are-
tender;then press them through a colander,
so that the seeds maybe taken out; now add
the skins to the pulps and juice. Put a cupful
of sugar to each cupful of fruit, and boil all.
together until of a thick consistency. Green
grape preserves are also nice. In managing
the greenjgrapes, halve themland extract the
seeds with a small knife. Put also a cupful of
sugar to a cupful of fruit. Many [prefer the
green to the ripe grape preserves.

GRAPE Carafe—Take five pounds of
grapes, boil, rub through a colander. Two and
ahalf pounds sugar; one pint vinegar; one;
tablespoonful each of cinnamon, cloves and
pepper; half a tablespoonful of salt. Boil un
til it is a little thick.

 

Pansnavnn WATERMELON R1xns.-Cover the-
bottom and sides of the kettle with grape vine

leaves; put in a layer of rind, then a layer of -—

leaves; in each layer put a small piece of alumo.
Cover with. leaves and then put a wet towel on
tap and water enough to cover them well. Let
them simmer an hour; then take out into a dish
and make a syrup of a pound of sugar and a

pint of water to a pound of rind. When the-
scum has sto ped rising, put in the fruit and
let simmer a sit hour. Take out the rind on
a dish and let the syrup simmer an hour. Then
put in the fruit again and simmer another half

hour. Then take it all out and let it stand -

till morning. Pour off the syrup and boil un-
til thick as honey and pour it over the rind in
a jar. Season with ginger or whatever you
prefer.

JAMES PYLES

 

 

  
 

\\c \

//

\
“\\\\\\\

PELINE

T1117} BEST THING KNOWN

FOR

Washingand Bleaching

In Hard or Soft. Hot or told Water.

AVES LABOR, TIME and SOAP AMAZ-

GLY, and gives universal satisfaction. NC
family , rich or poor, should be without it.

c (1 b all Grocers. BEWARE of imitation!
man1 designed to mislead. PEARLINE is the
O_.LY SAFE labor—saving compound, and [la
ways bears the above symbol, and name e’of

JAMES PYLE. NEW YORK.

 

 

 

..