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DETROIT. JULY 19.. 1990.

 

 

 

THE HOUSEHOLD-"Supplement.

 

 

PUBLIC OPINION.

 

The most important thing in life
Is what the neighbors say.
The thing that stops or starts up strife
Is what the neighbors say.
No matter what the case may be,
Just look round and you will see
The thing that governs you and me
Is what the neighbors say.

Your wife thinks when she gets a dress.
What will the neighbors say?
She almost rests her happiness
On what the neighbors say.
The girl with the new diamond ring,
A sealskin sacque, or some such thing.
Thinks, as she gives her head a fling.
What will the neighbors say?

You know yourself how much you care
For what the neighbors say.
Sometimes the hardest things to bear
the what the neighbors say.
You may pretend that you don't mind,
But still you wince when they‘re unkind—
The chief thing in this life you’ll find,
Is what the neighbors say.
~_—-..._—

OBSERVATIONS AMONG PEOPLE.

 

“I’ve been entertaining company f0 1'
four days and I’m just dead!” was the
emphatic remark of a young triend who
threw herself into my willow rocker as
limp as if she were indeed in the lifeless
condition indicated by her words. “ Four
days’ work ought not to kill a healthy girl
like you,” I retorted. “ Oh but you don't
know,” was the answer; “ Wait till I tell
you. I've had Minnie and Nell since
Tuesday; mother’s half sick with the
weather, Julia 's in the dumps because she
can’t sit in the lap of luxury and be fed
candied violets, and I’ve had to do a good
dad to keep things running, let alone en-
tertain‘ng unexpected company. I was
up at four o’clock every morning, our
breakfast ready at six, and when the girls
came down to breakfast at half past seven,
looking so cool and dainty in their white
wrappers, I had done aday’s work and was
tired and hot. Then the next question
was, ‘ What are we going to do this morn-
ing?’ and after dinner it was ‘ What‘s
going on this afternoon? ’ and after tea,
‘ Well. where shall we put in the evening?’
And they seemed tofeel asif I was neglects
ing them if I was not amusing them every
minute. My head aches yet with trying
to think up schemes for their entertain-
ment. They did not have fancy work
to take up their time, neither looked
in a book, and as for doing anything, why
I even had to take care of their room. I
like the girls, but they’d have killed me if
they'd stayed a week.”

Poor Lu! I pitied her while I laughed;

 

for it is terribly hard work to have com-
pany that must be talked to or taken some-
where, or feasted or feted every minute.
The only person who is “ comfortable ” as
a guest is she who can enter into the
family life in such a way as not to dis-
compose or disarrange it, and can betake
herself to her own room or a shady corner
on the porch with a book and amuse her-
self while her entertainers look after their
usual aflairs. People who have no re-
sources in themselves, but depend on
something outside to amuse them or “ kill
time ”—as if we have any right to so abuse
the most precious gift of God—must be
restless and discontented members of
society. Try to “live inside” a little; and
when you go visiting do not by your in-
cessant demands for her attention, leave
your hostess in the limp condition of my
little friend.

“I wish to goodness I had the
‘gift of ga—’ excuse mel I mean a flow
of eloquence equal to Miss A—’s,” said
one of those quiet little women who
pass unnoticed among the noisier, chatter-
ing sisterhood. “ If she only runs out to
Wayne to spend half a day, she has as
much to say about it as I would have if I
had been to Chicago and stayed a week.
It don’t amount to anything—what she
says; but her animated manner and her
own immense interest make it appear im-
portant, somehow. If she tells you she
went two blocks out of her way and had
to ask a man to tell her the right road, it
seems like an adventure. I suppose I
could cultivate her lavish use of adjectives,
but don’t you know they’d sound perfectly
ridiculous from me! ” Of course I laughed
too; how could I help it! The thought of
the dainty, delicate, quiet little lady before
me, talking as fast and as inconsequently
as the lively, talkative, pclysyllabled
young woman mentioned, whom I had
once heard a young man say was “ a per-
fect talking machine,” was indeed comical.
I wonder why we are so seldom satisfied
with ourselves but covet some other
person’s personality? Does the rose. I
wonder, ever envy the lily’s charms, or the
modest pansy wish itself the stately tulip?
Would the sweet pea exchange its pink'
and white banners for the poppy’s silken
petticoat? Yet for people to wish to
change dispositions and temperaments is
about on same order of things. My
friend’s quiet. retiring ways suit her
delicate physique exactly. The vivacious

 

talk and chatter of the other go with her
quick, nervous movements; a third friend,

 

 

who is always wishing she were “ not her-
self at all,” has the quiet, dignified,
gracious ways which exactly harmonize
with her tall, stately presence, graceful and
easy wi hout being overpowering. Oh no,
girls, don’t waste your time wishing you
were like some one else whom you ad-
mire, but study yourselves and see what
“ your style ” is; harmonize yourselves and
your manners, just as you suit your dress
to your complexion. Did you never see a
big fat woman trying to be kittenlsh, or an
angular maiden lady attempting coquetryi
And when the plump, dimpled girl tries
to be dignified you’ll find she only suc-
ceeds in looking cross.

As I go through the stree‘s, meeting
daily so many and such constantly varying
faces, I think, as I look at the middle aged
ones, how Time writes the characteristics
of each human being upon his or her face
with an indelible pencil. The fee‘ings we
harbor, the emotions to which we give
way, all are written upon our faces as on
an open book, and the passerby “sizes us
up” accordingly. Here’s a face where ill~
temper has set its seal. No one can be
habitually cross and ill-natured without.
having the fact expressed in the counte-
nance. We may smooth out the lines in
youth and present a smiling face to com-
pany, but old age sets them in unmistak-
able angles. So with fretfulness and
peevishness; so with narrow-mindedness
and prejudice. The face of the schemer
comes with age to betray his character-
istic; the miser’s peculiarities, the sus-
picious man’s distrust, the sensualist’s
passions, are limned by time with unfail-
ing accuracy. The face is the mirror of
the soul, after time has set the image.
And it stands us in hand to be careful
how we indulge our weaknesses and give
way to our passions, since we carry about
with us their external indications

“My husband never notices any of my
attempts to make things look nice or in-
viting indoors, unless to call them
‘ nonsense ’ and a waste of time and money,
and I have given up trying to fix up,”
once said a weary, discouraged mother to
me, as her languid eyes glanced round the
bare, uninviting room, with its white-
washed wall, its dingy rag-carpet and green
paper shades. Alas, poor woman, she had
lost heart in her work, and seemed to have
no object beyond the performance of a
certain amount of toll each day; and I tell
you that life has lost its zest when a
woman comes to that. Want of apprecia-
tion, lack of love and tenderness, ungrati-

 

   


2 THE HOUSEHOLD.

 

 

fled longings for beauty and brightness,
the feeling that they are valued only as
machines capable of performing necessary
household tasks, make life a barren desert
to hundreds of women who might be
happy and contented in the sunshine of
loving appreciation, and an atmosphere of
kind words and thoughtful attention. A
woman will work hard for those she loves,
but she wants her wages. She will not
spare herself to please her husband, but
she likes him to know, and sry he knows,
the value of her effort. “ The sunshine
of family afiection”——no beams that ever
shot from the orb of day are so bright and
beautiful as it.

But if the husband is one of those sordid
souls who measures everything by its
money value, the wife must not lose heart.
The mother, for the children's sake, must
do the best she can. I think there is a
great deal in early education, in teaching
children to see and speak of what is beauti-
fulin the world. Speak to them freely of
the beautiful things in nature; the flowers,
the stones, the sunsets, the shape of trees
and their leaves, teaching them to take
heed of them, educating them to appre-
ciate beauty. To do so will partly satisfy
one’s own craving, and will help them to
take thought of their homes, outside and
inside, when they are old enough.

BEA rmx.

 

ONE OF OUR bUMMER PHASES.

One can hardly pick up a paper without
reading some item concerning one of the
numerous summer schools. It has been so
for two or three years and they seem on the
increase. Is it not partaking of the nature
of an epidemic, and a dangerous one?

The idea was probably first advanced by
the Chautauquans, whose school has doubt-
less served a good purpose as the work
done by their students was not new and to
be finished in a short time. Since the suc-
cess of this great school many, where every-
thing is taught, have like the mushroom
sprung in 0 being.

After some experience and more observa-

tion I believe that in large measure they are I

humbugs. Not that I deny that much
good may be obtained by the coming to-
gether and exchanging of views and meth-
ods of those engaged in the same lines of
work, and that even those who have no
knowledge of the subject may gain ideas
that will aid them to grasp the thought and
the principle in those studies much better.
But that a person who has only the most
superficial knowledge of a subject can mas-
ter it sufliciently in six weeks or two months

- to'intelligently teach'it I do not think pos-
sible.

These schools are designed mainly for the
teachers or those who intend to teach, and
they ofler a boon to the poor men or wo-
men who teach all the year and can spend
the vacation fitting themselves to take up
the next term a new and much more profit-
able class of work.

Why are students ordinarily compelled
to study three, four or five years and spend
a large proportion of their time on some of

teach them if the subjects can be mastered
in the brief time required by the summer
school? You say they do not study as many
subjects. Beg pardon, but they do; and
give no more time to each daily than is re-
quired of regular students in the same
branches. Is this not encouraging science
falsely so-called, rather than the entire truth
which real science teaches and is indeed its
fundamental principle? that truth which
we must have if we are to give our chil-
dren the proper character training which is
education in its best and truest sense?

Some attend the summer school in search
of new methods. Would not the brain be
better fitted to do the work required next
year if the worn body was rested and what
mental labor was done that of fully work-
ing out the ideas gained from her year‘s
experience and r ontact with fellow teachers,

 

pupils and parents, and more eflicient labor
be the result than from the half-digested
1deas gained at some summer zchool. no
matter how famous or capable the in truct-
or ‘2

In this connection the words of welcome
spc ken by President Northup, of the Min-
nesota State University, to the National
EduCational Association may be repeated
as worthy consideration as coming from a
prominent educator. He thought spetches
and so-called new theories would do them
no good, but the exchange of experiences
and the social meetings would strengthen
and enliven their work of the future. He
wanted them to rise above routine teaching,
and appreciate their greatness in the m king
of American citizens who would love and
honor the fl.:g whatever may have been
their parentage.

Such sentiments are what we need, and
if the summer tchool does encourage this
character building let us have it but if, by
reason of pretending to do what it does not
and cannot in the very nature of things do,
it uufits those who attend it to have the
responsibility of character-making in their
hands, then let us condemn it.

JEANNE ALLISON.

 

W

CANNING AND JELLY MAKING.

All the old housekeepers who know all
about the above subject are politely invited
to “ skip this." There is always a. lot of
new beginners in house keeping coming on
who are open to conviction, and are not
ashamed to confess they have many things
to learn. It is for these, the learners, that
this article is especially written. Many a
novice wonders why her canned fruit
doesn’t taste as it should, or why her jellies
are strong and dark colored, and does not
understand where the fault lies. Perhaps
there is no one she can ask, just at the mo-
ment she needs advice and instruction, and
hence this article, designed to help her out.

The process of fruit canning is really a
very simple one, thoughmany people make
an " awful fuss ” over it. Given perfect
cans and good rubbersr—and there is no use
attempting to work with any other—and
fresh fruit, there is no need of ever losing a
single can by that process of fermentation

having fresh fruit for two .reasons; one that
it is much more likely to keep well; the
other, because the quality and flavor are bet-

ter.

I think the Mason cans the best and be-
lieve they have that reputation generally.
Buy those with porcelain lined tops by pre-
ference. In the first place, when you empty
a can during the winter, don’t wash it has-
tily, put the rubber n it and the top cu, nor'
yet turn the can upside down on a shelf
where no air can enter. They are apt to get
musty. A slatted shelf is nice to turn them.
on. One in our cellar against the wall al-
lows the open mouths of the cans to go-
half way between the slats, keeps every-
thing out and admits air. When you bring
the cans out for filling, they need a good
scalding, rubbers, tops and all. Then put
the rubbers on. I never use an old rubber..
At ten cents a dozm it is cheap r to buy
new than run the risk of losing the fruit.
But many use them two or three seasons
with safety.

I spoiled all my fruit one year by using
too much water in cooking it. Most all va-
rieties of small fruits are so juicy that they
need only enough waterin the kettle to keep
the "wit from burning till it begins to

Seems as if I canned principally weak fruit
juice that first year. I have made current
jam and spiced currants without adding
even a drop of water, but the fruit was
very ripe, and I let the kettle stand in the-
oven until the fruit was so hot the ruby
globes burst of their own fullness.

I want a porcelain-lined kettle, or a gran--
ite stew-pan, and a silver or wooden spoon.
to stir with Tin and iron discolor acid
fruits; besides, now so much of our alleged
tinware is really only washed with an alloy'
of tin I am afraid of the lead, which is so
readily acted upon by anything sour.

Cook the fruit till it is all scalded
though, but remember the less you cook it,
after it is thoroughly scalded, the better.
One teaspoonful that is not cooked enough
will play the mischief in a whole can full.

A great many people putter dreadfully
about standing the can on a folded n rpkin,

their fingers in the various unnecessary pro—
'cesses they go through. Just roll your can-
in a dish-can partly full of hot water, stand

it upright in the pan—after having emptied
the water out of course, and dip in the
fruit. A big wooden spoon and a can-tiller
are comforts at this junc ure. Shake down

the fruit, see there are no air-bubbles—if 50‘
run the handle of a spoon down and let out
the imprisoned air, fill the can to overflow
ing with the ju ce, screw on the top as tight
as you can, lift out the can and the task is-
done. When the cans are cool, have a
stronger pair of wrists than yours turn the
tops again, as the glass contracts in cooling.

Wip - the cans when you take them out of ‘
the water, so the juice will not harden on’
them. _

Always prick plums with a large darn-
ing-needle to keep them from breaking; and
drop the pared pears into water to prevent
them from turning black. Canned pieplant
I like for t rrt pies in winter; they are eaten

 

 

hm branches before they are qualified to

we call “ waking.” I put special stress on

cook, when the§juice is amply suflicient. '

putting in a siIVer spoon, e c.; and scald .

with relish, though I do not care for it as-

 

 

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THE HOUSEHOLD. 3

 

 

sauce. Use more sugar than directed for
berries.

Keep canned fruit in a cool, dry. dark
place.

I forgot to speak about the sugar. I
greatly prefer fruit canned with sugar, but
I never pu: it in in bulk. I make a syrup
of one-third of a pound of sugar to a pound
of fruit, and a teacupful of water to each
pound of sugar. Boil and skim, and turn
into the fruit just before takingi from the
stove. Ifl'you have but one or two cans to
put up at a time a kerosene stove is a con-
venience in :he way of saving heat and per-
sonal dissomfort, but if I have m re than
that I want " ro m according to my
strength.”

For jellies, you must not have your fruit
too ripe. I will not stop to explain scientific.
ally why it won’t “ jell” if it is; the fact
will be sufficiently exasperating in itself. I
never thought it wor h while to strip cur-
ren s to make jelly. I always pick them
clean, keeping out twigs and Zeaves, then
add halt" a teacupful of water toapound (f
fruit, boil till cooked well, using a potato
masher I keep for jel y making purposes to
squeeze and crush the fruit, pour into a
linen jelly bag, let drip over night. To
each pint of :his juice allow a pound of
sugar. Boil the juice twenty minutes, a d
the sugar, let boil five minutes, then put in
glasses. Do not buy the sugar that has a
bluish cast for jelly; there is something
about i. that prevents the jelly from Set-
ting. A very superior jelly is made bi us-
ing equal weights of currants and raspber-
ries. The process of jelly-making is pretty
much the same for all fruits, and the same
directions apply to all. except that one cup
of water may be allowed to a pound of
fruit. If jelly is dark colt red and had,
it has boiled too long. The ideal jelly is
semi-transparent and soft enough s » it will
quiver and shake when turned out of the
mould. Cherries will not jelly unless gela-
tine is used; allow one package to two
quarts of juice. But I have no particular
affection for jellies in which this substance
enters; they are insipid and not so apt to
keep. The gr'ocer’s jellies are invariably
made of gelatine and we a] know what
abominable substitutes they are for the real
home-made fruit jellies. Gelatine, and
chemicals for flavoring!

If you are lucky enough to have a wild
grape-vine on your farm insist that its life
shall be spared for the sake of the deli-
ciously flavored jelly which its fruit Will
make. YOu can make your quince jelly
half sour apples and no one will be the
wiser. Cranterry jelly, too, will bear the
:iddititn of six tart apples to a quart of ber-

es.

A good way to tell when jelly is just
right to put in glasses I find in my cook-
book. “ Dip your skimmer into the boil-
ing juice and hold it up; if the juice runs
off in one place it is not boiled enough; if it
runs round the edge and drops off in two
or three places it is done. "

Some fastidious people strain the jelly
through cheesecloth into the glasses, but I
have never done so; more work than bene-
fit, I thought. HOUSEKEEPER.

HOUSECL EANI N G .

 

[Paper real by Mrs C. M. Lyon before he Essex
Farmers' Club, June 13th.]

The topic which I have chosen is House-
cleaning. 1 think that I hear some of you
say, “A queer topic for a farmers’ club,”
but as farmers’ wives have as much of that
kind of work to do as any one, and a: the
ups and downs of that period were fresh in
my mind, I thought that perhaps a few
words in relation to it might not be out of
place. I shall give you no prescribed
rules as to the mode of prr cedure, but
will just say do it as best suits 3 our own
fancy or convenience. But I say clean
house just the same, no matter if the lords
of creation do object, and although I would
not be the means of disturbing the peace
of the household in the least, still I say
clean house when it needs it and you feel
like doing it. Dirt will accumulate even
in rooms that are seldom used, and our
own common living rooms med cleaning
pretty bad by the time that spring opens.

Every good housekeeper hails with joy
the approach of settled warm weather, that
she may renovate, purify and repair. Cur-
ta‘ns, carpets, wallpaper, bedclothing, and
everything used by the family through the
winter need an overhauling in the spring.
Things must be repaired occasionally, and
consequently must be cleaned, and if they
don’t get it it’s not long till these same
lords of creation can put their hands in
their pockets, open the perhaps meagerly
filled purse and purchase new ones, or go
without

Notwithstanding the good housewife is
glad that the time has come when she can
clean up and make things look a little
brighter, it is with fear and trembling
that she begins (unless she happens to be
pretty independent) for she well knows
what will happen every time the head of
the family comes in sight of the house. It
is impossible to acc0mplish all this without
turning things upside down more or less,
and no one undertakes this task, these long
days of toil, of brushing, scrubbing. lifting
and lugging, simply because she enjoys
the hard work, or having the house in a
hubbub. But as things will not clean
themselves, she must do it, and when it is
all over she and all the household may
enjoy having things clean and tidy, and
not be ashamed when their friends call to
see them, for home '8 not home unless or
dinarilv clean and orderly.

There is probably not one of these same
grumbling lords of creation who does not
enjoy coming into a clean sitting room,
away from the boiling sun, the dirt and
dust of the plow, where the windows are
so clean that as he looks from them over
his field of growing crops he can tell a cow
from a sheep These same clean windows,
shaded by clean white curtains, the carpet
swept, the furniture dusted and every thing
in its place, his arm chair placed by the
shadiest window and coolest part of the
room. As he takes his paper and sits down
to read afeeling of rest comes over him,
and whether he giv.s the dear good wife
any encouragement or not, he can't help

 

but appreciate her ngk, whether he

 

realizes its extent or not. Well, is all this
to be accomplished in any other way than
by going at it hammer-and-tongs, so to
speak? It is said that cleanliness is next
to godliness, and whether godliness has
anything to do with it or not, no woman
of ordinary ambition likes to be very far
behind her neighbors in this respect, and as
good evidence as we want; that a tidy home
is appreciated by our husbands, is the fuss
that they make when things are in an
uproar.

It is no strange thing for Mr. Jones to
come in and say to his wile “ What aneat
little body Mrs. Brown is; what a splendid
housekeeper; how tidy the childrenl”
and almost hint that he wished that he had
such a wife. Now it’s all right to praise
Mts.'_Brown, but not to overlook the fact
in the meantime that his own wife is per-
haps just as good a housekeeper under
the same circumstances. Suppose Mrs.
Brown should call on Mrs. Jones soon
after and things do look rather untidy.
Mr. Jones will begin at once to make
apologies after this manner: “ Mrs. Jones
has not cleaned house yet, she hat not
been very well, and I have not had time
to help her,” and so on, and look approv-
ingly at his wife; and Mrs. Brown thinks,
“Well, there is one man who helps his
wife clean house and don’t th about it.
I wish that Mr. Brown was like him.”
When Mrs. Jones finds out that he likes
this tidy style of ahome she says to herself,
“ I’ll see ifl can win one word of praise or
commendation from him,” so the next
morning she begins, thinking to make
things look a little more to his taste, fully
confident that he will appreciate her efforts
in this direction, but alas, the first words
that grett her ears are “Oh you are always
scrubbing; things are always upside down. -
Why can’t you wait till it comes warmer.
Nothing to eat for the next month. I don’t
see the need of such an uproar. No place
for the sole of my foot,” (as thoughhe ha!
any other) and such like comments. Some
men are not willing to stop there; they
often put in numerous small words which
they think‘make it a little more emphatic.

When the good wife is already worn and
nervous with the care of the family, the
hard work incidental to spring cleaning,
and the study how to accomplish the best
results with the least expenditure of money,
and of annoyance to the husband, such re-
marks are not calculated to soothe and en
courage her; and though she may make no
moan or show no sign, the hurt is there
just the same, and she has a fair chance to
conclude that Mr. Jones abroad and Mr.
Jones at home are two different men. If
it did any good for these same heads of
the family to thus increase the burdens
and perplexities of the good wife, we
would cheerfully forgive him and say,
“ Keep right on in this line till you are
satisfied.”

I am glad to say that all the men are not
after this style, and I hope that none of our
brothers of the Farmers’ Club are guilty
of so much inconsideration their wives
all look too happy. It is possible, though,

 

that is because the ordeal is past, the job

   


 

4.

THE HOUSEHOLD.‘

 

 

 

 

accomplished, and Richard is himself once
more.

I know of one man who helps all that he
can, and when the carpets are down and
the curtains are up, and things put to
rights he says. “ Well, mother, this does
look better,” but I can’t say that he never
grumbles, for like one of old “ I can’t tell a
lie,” even to save his reputation for a
second matrimonial alliance.

The good wife doesn’t jaw and scold and
make life a burden to the husband when
he cleans up the barn or pulls down the
fence or trims the orchard, scattering brush,
boards and rails in dire confusion, even
though for a time things do look unsight-
ly. She knows that when all is done they
will look much better, and the first time
she has occasion to pass that new fence
made out of an old one she says, “ How
much better this does look,” and the hus-
band feels encouraged and in a measure
compensated; and though it is but a trifle
it has the efiect of drawing husband and
wife nearer together.

Then the garb that we wear on such
occasions (1. es not escape the criticism of
our editors even, just as though we could
keep clean and look stylish helping to
handle the stoves, taking down pipes filled
with soot, shaking the dirty carpets and
the like! I saw an article in one of the
papers not long since where the writer
said that there was no need of us looking
so like scarecrows, but just gets new calico
dress and apron and dusting cap, and put
on a clean linen collar, (and I suppose she
meant cuifs too) and we are ready to begin.
Well, I wondered if the writer ever saw a
house cleaned, let alone taking a hand at
it. I’d like to have that lady see a blue
gingham apron that I wore one day, and
then the idea of a new calico dress to clean
house in! Why, I’d be glad to get one to
wearto the Farmers’ Club.

New brethren, we don’t want men to
leave their work and come in and clean
house for us, but we do ask you to help
us when you can and give us an encourag-
ing word now and then. And if that is
against your constitution and bylaws, to
give us a word of cheer occasionally.
Please don’t look so cross and scold, and

say those short but impressive words that
make us all wish we had married the other
fellow.

————-...-———

A VISIT TO DETROIT.

 

Mrs. W. B. 0., of Charlotte, asks me to
name the principal points of interest in this
city, for the benefit of the stranger who is
making a visit of a day or two in town,
telling how to reach the various places.
The subject has been treated several times
in the HOUSEHOLD, in compliance with
similar requests in previous years, but per-
haps a brief review may not be uninterest-
ing to many.

Strangers often complain that it is so
easy to get “lost ” in Detroit. If you will
remember that nearly or quite all our strezt
car lines touch the open area in front of the
City Hall-please don’t call it the “ town
house” or the “court house ”—called the

    

Campus, and from which streets radiate
somewhat after the fashion of the spokes of
a wheel, it will aid in keeping “ straight. ’
All our great retail stores are on Wood-
ward Avenue, which runs from the river
due north. Take an open street car and
ride out to the end of the road and back.
Many of t e most beautiful residences in
.the city are on this avenue, beyond the
trading district. Some fine churches are to
be seen too. This will take you through
the Grand Circus park, with its plashing
fountains, its shade and benches to rest up-
on. I would advise visitors to patronize
the s'reet cars libera ly; the fare is only five
cents whether you ride to the end of the
road or only two blocks, and you will save
much heat ani fatigue. Nearly all women
like to go through the large stores, like
Newcomb & Endicott’s, Metcalf’s, the ba-
tzars, Smith’s or Wright & Kay’s jewelry
establishments, where many beautiful ob-
jects of art are al ways to be seen. Back of
Angell’s art store is a little gallery where
there are almost always a few good pictures
on free exhibition. These places are all on
Woodward Avenue. Turning on Gratiot
St., on the east side of the avenue, a walk
of one block brings us to the Public Li-
brary, one block further on is Breitmeyer’s
flower store and greenhouse. Just around
the corner of the Russell House is the
Central market, which is generally a pleas-
ing novelty to strangers.

Then there is our grand river, and bean-
tiful Belle Isle. Take one of the steamers
which leave the foot of Woodward Avenue
every half hour, and calculate to spend at
least three hours on the boat and on the
Island. The round trip costs ten cents. If
one has time, it is a delightful way to spend
an afternoon to take the 3:30 boat from the
foot of Griswold St.—which runs parallel
to Woodward, for a trip to “ the Flats” and
a fish supper at the Star Island House. The
Flats are something new to most people—a
street of handsome club-houses, hotels and
private houses, wi h water instead of pav-
ing and boats instead of carriages. It has
been called “ the Venice of Amer'ca.” Fare
for the round trip, fifty cents, supper ditto.

Another pleasant trip is to Sugar Island,
down the river, passing Wyandotte, Ecorse
and Grosse Isle, but the tourist must pro-
vide his own lunch. 0f the two, the first
named is most desirable. An all day’s
voyage takes one to St. Clair, Port Huron,
Algonac, and returns him at night—pretty
tired; so does a trip to Putin-Bay, down
toward Ohio. The city papers give hours
of departure and tell from what docks
boats leave.

A car on the Fort St. line, which passes
the Bagley fountain south of the City Hall,
going west, will take the passenger to Fort
Wayne, or to Woodmere, as he pleases;
the same road, going cast, will convey
him to Elmwood or Mt. Elliot. Brush
St. cars will take one to the House of Cor-
rection. There are many institutions,

such as the Old Ladies’ Home, Home for
the Friendless, Orphans’ Home, Y. M. C.
A. building, easy of access, and to be
visited or not, according to one’s tastes and

 

BEATRIX.

time.

0

 

HOUSEHOLD HINTS.

BREAD bakes better and more evenly in
single pans, a loaf to each pan. Pans
should not be too large.

THE Morello, or sour cherry is much
better canned or preserved than the sweet
cherries, which loe their flavOr in th
process of preserving. '

 

IF you esteem strawberry‘shortcake a
delicacy and a delight, try a raspberry
shortcake built on the same principle.
Either red or black raspberries make a de-
licious cake.

ELDER-BARK ointment is the mildest,
blandest and most cooling ointment which
can be used. It is made by stripping the
outer barks from the stalks and using the
inner green bark. Simmer this bark in
hogs lard until it becomes crisp, after
which the ointment, while it is fluid, is
strained through a cearse sieve.

THE following recipe is said to be sure
death to the carpet bug or Bufialo moth. .
One ounce of alum, one ounce of chloride
zinc, three ounces of salt. Mix with two
quarts of water and let it stand over night
in a covered vessel. In the morning pour
it carefully into another vessel so that all
sediment may be left behind. Dilute this
with two quarts of water and apply by
sprinkling the edges of the carpet for the
distance of a foot from the wall. This is
all that is necessary. They will leave
boxes, beds and any other resort which has
been sprinkled with the solution on the
shortest possible notice, and nothing will
be injured in texture or color.

 

Useful Recipes.

 

Buns—Pour one put of boiling milk on
three well-beaten eggs. stirring constantly.
When cool add three tablesprcni‘uls of sugar.
three tablespoont’u‘s of butter. one cake of
compressed yeast and flour enough so as
dough can he handl d. I! kept warm. this
will be ready to shape into buns in four and a
half hours. A shorter time will he required
for the second rising.

 

Hon m1 Yawn—Over one-eighth of an
ounce of hops pour one quart of toning wa-
ter. Steep ten minutes. Make a butter of
half a pint of cold water and half pint flour.
Strain the boiling hop water into the batter,
stirring constantly. Return to the stove and
ball three minutes. Add half a table-
spoonful of salt and two tablespnonfuls
of sugar. Pour into a stone jar, and when
cooled to about seventy-five degrees. put in
one cake of compressed yeast. Keep at this
temperature for eighteen or twenty hours,
at rring it down as it rises up; then put the
jar in the cellar or some other cool place.

 

Cnanv Than—Use threr-quarters pound
sugar to a pound of sour cherries. using the
juice of the fruit and adding a little water if
there is not enough. Cook the cherr es in a.
Syrup made of the sugar. inks and water for
half an hour. Dip out the cherr'es and boil
the juice until it is rich and or good consist-
ency. Make your tarts with this preserve,
using baked shells of pad paste. fiding in the

. preserve and covering w.th whipped cream.