[1—
ad
er
to

tie

me
'98
a 9.
mt
;he
nd
ten
me
rod

 

"’W/ “ox/fl”
‘24 -

”$752755

7 .‘ ,
’////// ”74¢” ”34/”

 

, ,-.,.‘._-.~_._~“_____ “s _._

DETROIT,

semi—«Busts 9, 1884.

v

 

 

 

 

 

 

THE HOUSEHOLDv===§nnppllemenmto

\

WHY GIRLS WILL WED.

 

She arose at the early daybreak,
With a sick and aching head,
And she said—this cross little woman-
“ I wonder why girls will wed?
They wouldn‘t, I‘m sure, if they reckoned
The things that a wife must bear,
The never-done work of a household,
The never—done mother care.

“ Sixdozen pieces to wash to-day,
And the children must go to school,
And every one knows on washing-days
Baby is cross as a rule.
And Bridget is not to the work yet;
(Oh, dear, how my head does ache!)
Yet I shall have the dinner to cook,
And all of the beds to make."

But as soon as the breakfast was ready,
Father came in from the yard;
He kissed the sick little mother,
“ Was sure that the work was hard.”
He said to the noisy boys: . “ Be still!
Your mother's-not well to-day;"
And when he bade her good- bye,
He “ Would kiss the pain away.”

And the coffee or kiss—which was it?
Heafed like a magical charm!

The spirit of diligent gladness
Was every where on the farm.

The father worked hard at the plowing,
Tue mother forgot her pain;

Bridget did we'l with the washing,
There wasn‘t a drop of rain.

The baking and cleaning were over
When the boys came home from school,
Baby forgot it was washing—day,
And pleasantly broke his rule;
And at night the house was clean and bright—
There was not a thing amiss.
" 'i‘is only a wife," the father thought,
“ Would do so much for a kiss.”

And the wife sitting down in the firelight,
The baby asleep at her side,

' Her husband chattin g, and watching her

With a husband's loving pride,
Thought much of her full and pleasant home,
Of her children asleep in bed,
And sail, With a sweet, contented laugh,
“ No wonder that girls will wed!”
—-Lillie Barr.
W

WASHING BUTTER.

 

With all deference to the twenty years’
experience in butter-making, which en-
titles Mrs. R. S.’s opinions to respectful
consideration, I confess myself uncon-
vinced of the expediency of not washing
butter We may look to far other causes
than washing or not washing, as giving
us rancid or “ frowy” butter. Butter is
a perishable commodity, so far as its
flavor ani quality are concerned, and
only by diligence in many respects, can
we expect to make an article which will
keep any length of time, and retain its
excellence. It is not the water “ which

 

gets all through it, and causes it to work
and fermentf.’ it is the butterm'lk that
does the mischief which Mrs. R. S. as-
, cribes to the water. Pure water contains
nothing whicn can induce fermentation,
while we can see Without a microscope
the particles of unchurned cream, and
other matter suspended in the Y~utter~
milk. Just as soon as the butterm'lk be-
gins to change—which it does within
forty-eight hours—at decompOsition takes
place, more or less rapidly, as favored by
the degree of heat and exposure, and this
decomposition makes the butter rancid.
L B. Arnold, T. D. Curtis, John Guild,
Mrs. Fanny Morley, all our practical
dairymen and writers on dairy topics,
tell us this. It has been demonstrated
beyond adoubt'by rep sated and re-repeat-
ed experiments. Now I leave it to a
“jury of my countrywomen” which
method is inst calculated to remove this
deteriorating element, the washing the
granulated butter—each granule an ag-
gregation of atoms of pure butter—while
suspended in the buttermilk, in weak
brine or pure water, allowing it to carry
off the sugar, caseine and acids of the
buttermilk; or the attempt to accomplish
the same thing by the pressing and
squeezing out process which we call
working. The sugar and caseine are
soluble in water, the brine coagulates the

 

albumen; it seems plain enough these
foreign substances can be dissolved out
much more readily than they can be
worked out, which latter method is far
more apt to divrde and subdivide the
drops of buttermilk, and incorporate them
in the butter, only to be removed by
laborious working at the risk of injur-
ing the texture of the butter. If washing
butter is “contrary to the laws of
nature,” it is no more so than the manu-
facture of butter itself, which is nowhere
taught by nature’s processes.

Mrs. R. S.’s excellent butter owes its
good qualities, Iam inclined to believe,
more to her care and painstaking in the
matter of getting out the buttermilk than
to its never having been treated to a bath.
If the working is thorough, and not con
tinued till the grtin and “waxy” ap«
pearance is destroyed, we shall have
good, well‘keeping butter. But if work-
ed too long—and the time of working
can never be arbitrarily fixed, since tem-
perature varies, with other conditions—
we haVe salvey, “ greasy ” butter, with no
“grain,” which, however long it may
keep, is never classed as “ gilt edged.”

 

Our best butter makers, who pride themt

 

 

 

 

 

 

 

 

M

s lvcs upon their reputation for a strictly
first class article, all our standard cream
eries, wash their butter as described in
the Household of Augu=t 12th. L. B.
Arnold says no butter is considered
“ fancy” which is not separated from the
buttermilk in this way.

As regards the keepingr qualities of
washed butt er, Henry Stewart, the well
known authority on dairying, tell us he
kept a fifty pound pill of washed butter
one year; it then brought three cents per
pound abive the price of fresh butter,
sent to the New York market with it,
from an ordinary commission man. It
was washed in the churn with weak
brine, after the buttermilk had been
drawn OE, and was salted.

Yet I will admit such butter as I have
described seldom keeps; there is such a
demand for it that the supply is never
sufficient. But it would not disturb the
serenity of the manufacturers to know
that, properly packed, it was to take an
ocean voyage to Denmark, to be com-
pared with the famous Dtnish butter
made in the same fashion, which bears an
excellent reputation in London and Con-
tinental cities.

The selection of a churn is often a mat
ter of debate. Good butter can be made
in any form of churn, if only its principle
of working be understood. A churn too
full of cream will waste butter, much of
the cream will be taken away with the
buttermilk. Too thick cream may be
wasted because it cannot be churned
evenly;while thin cream, if churned rapid
ly with fine floats, may be beaten into a
froth from which no good butter can
ever be pr iduced. I incline- to believe a
churn should never be more than half
full of cream—better less than more—-
when churned. Given the proper tem-
perature of the cream, good “sound"
cream, neither too thick nor too thin,
and not too great aquantity, and good
butter can be made in almost any churn.

‘ BEATRIX.
“—40

EXPERIENCES.

 

Whether we search high or low in life's
domain, whether through the teachings
of our daily lessons we climb nobly into
the years, or blindly stumble, « ur'experi
ences lead us, give to us individuality.
They constitute our intelligent, reasoning
life; through them we are preserved from
confusion and inanity; by their light we
plan the future.

The only person whom one might envy
is he whose nature has, through many and

 


 

 

THE HOUSEHOLD.

 

rich experiences, been freed from pre-
judices and unjustness, whose heart has
become the dwelling place of purity and
charity.

One of the first lessons experience en'—

deavors to teach us is that life is not as
we fancied or planned it. In our early
youth and inexperience we build the life
we hope will come. Along the waiting
years are only gems of joy; gladness is
.he sum of every dawning day, and hope’s
toseate hues envelop life in resplendent
)eauty. But as we pass from each to-day
we see with pained surprise our ideal life
.till beyond our grasp. We gather no
sweetness from the joy-gem disguised in
pain. Days come and go which have no
sun, and we grieve and doubt life’s pur-
poses, because we do not understand
them. '

When we let our experiences teach us,
whatever they may be, we see gain com-
ing from all the varied changes of the
years. We learn more from an experience
of pain growing out of even our errors
than the grandest experience of another
can teach us. ' We must realize states of
being, and in order to do this, we must
live them. In its possibilities lie all the
grandeur of'being. These are manifold
and wonderous. Through development
alone we discover the resources, and come
into possession of life’s rich heritage.

Another of our difficult experiences is
to learn to Wait. The waiting times of

ife are so hard to live nobly, yet are they

he hiding pla es of power. In these

eeming rests, er unrests, there is a great

vork to be accomplished. Our natures
are opposed to rapid growth. Slowly and
painfully the dross is eliminated; slowly
life throws out the sweet influences in-
wrought by the pain and teachings of our
waiting times.

One of the lessons of life most slole
comprehended is the great one of charity,
-—love for, and faith inhumanity. Every
one is working out life in accordance
with the influences which have been im-
pressed upon him, in harmony with the
conditions and environments of that life.
We little know what strange combina-
tions of tendency and force the spark of
being attracts. Life is an experiment, a
battle-ground wherein contending forces
struggle. We must be contented to let
each work by his own methods, not con-
lemning because of dissimilarity of vie us.

{uman life is closely woven and inter-

'oven; we can judge of right motives, of

bat is good and true in others, only as

'e ourselves are good and true. Of the
ecret trains of thought and energy, of
the silent, hidden influences brought to
bear upon another life, leading to action,
we know nothing.

“ What’s done we partly may compute,
But know not what's resisted.”

Perhaps the most severe of all discip-
line is the perfecting of our natures
through sufiering. Life’s grandest and
most satisfying lesson ‘8 to learn to suffer
patiently and nobly. We have grasped
the sweett st possession of the spirit when
we find the rest and peace born of pain,
when our hearts are filled by the inspir-
ation of sorrow. We require to think and
feel earnestly, intensely, in order to in

 

corporate healthfulness into our active
life. Through the gateway of pain we
enter the sanctuary of the heart. Those
who have suffered most are richest. They
are those who comfort us who are but en-
tering into life’s heritage of pain and dis-
appointment.

In the morning of life you must find
that the world is full of sin and injustice,
that the beautiful innocence of childhood
will vanish, and you will sadly wonder if
these things were always so, or if it is
that you have just come to know them.
You must learn to look at life not as sat-
isfactory because your wishes are fulfill
ed, but because it may be made satisfac-
tory through endeavor and patient endu r-
ance. You will plead for truth and jus-
tice, but you will feel your heart some-
times crushed by the power of wrong.
Sympathy is a necessity to helpfulness,
and only through your own suffering
needs can you appreciate and minister to
the wants of others.

“ What one hath lost tho’ he daily pleads,
Is now fully given unto the whole.”

The growth upward is momentarily ac
complished. Every experience yields its
lesson, learned with pain which crushed a
heart to bleeding; or through gladness
which illumined all the soul. When the
Spirit’s vision become 9 clear and unerrin g.
we shall see how life's bitterest lessons
helped us to touch the heavenward paths.
We shall feel the uplifting light of the
thought, “ all is well ;” we shall know that
all the varied experiences and rapid
changes, all the good and seeming evil of

life,——all is well.
STRONG—MINDED GIRL.

LESLIE.
—-————«O————-

THE GIRLS AGAIN.

 

As I was the one who caused the ripple
to broaden in our Household, in regard
to the respozsibility of mothers for the
fault of the boys, I expect Daisy thinks
I or some other may take exceptions to
her bold assertion, that “mothers are in
fault for the idleness and unprofitable-
ness of the girls of the period.” I shall
not be the one to disagree with her, for
I firmly believe the greater responsibili-
ty rests with mothers.

The only point of much difference be
tween Beatrix and I, was the ease with
which she said mothers could train the
boys. I am not willing to place the whole
responsibilty upon mothers, and let the
fathers wash their hands of the whole
business, and fold their arms in content
ment. That it is the manifest duty of every
mother to be as careful in tea training of
her sons as daughters, I believe; but I also
believe example has a greater influence
than precept; and unless the father cos
operates with the mother in precept, and
particularly in example, I fear much of
her training is in vain. The boys as they
grow toward manhood, naturally look to
their f tther for example, and want to do
“as father does,” for he is a man, and are
not they going to be men? For this very
reason the greater responsibility rests
with the mother in regard to what her
daughters shall become. The girls grow
up with the mother, and if she is a true
mother they are her companions. She

 

 

spends the morning hours with them
about their household duties, encourag-
ing and instructing, and when the hours
of leisure come they are still her com-
panions. If they are not, if they choose
other companionship, and the mother
cares not, or does not know whom they as-
sociate with or where they go, or if she
sets the example of extravagance, vanity,
gossiping, idleness or wastefulness, _or if
she fosters any of these when she sees
them budding, they will grow, and surely
as “she hath sown so shall she also reap.”

I have read Daisy’s questions carefully
over, and my heart pleads “not guilty.”
Perhaps you may think I have no daugh-
ters. I have three just growing into
womanhood; two are still attending
school. and the oldest is my daily com-
panion. We live on a large farm, and do
our own work, so you see they are not
very idle, for I assure the members I do
only my share, and we keep three hired
men; but we do not have as good luck as
Mrs. R. D. P., in her forty years’ ex-
perience. I think she struck the key-
note out of the difliculty when she says
her husband is as particular as herself,
but around here hired men are in great
demand, and it is impossible to get such
as you would like very often.

To Beatrix’s last question to me, I can«
didly answer no. I have voluntarily as-
sumed the greater responsibility of guid-
ing my daughters, but if my son lives to
grow to manhood, I shall expect the :ull
sympathy and support, as well as good
example of my husband, in his training
and formation of a good character.

OLD SCHOOL TEACHER.

Tecumssu.
—-———OOO———-——

FALL FAS HIONS.

 

That subtle, indefinable element in the
air which attends the advent of a new

season, has impressed us now for several

weeks. The shortening days, the leaves
already falling, the golden rod flaming on
the hillsides, the (lahlias and asters in the
garden, re signs of the presence of beau-
ti ful September, the bro wn~tressed maiden
with hair wreathed with corn and wheat,
and her lap filled with grapes and peaches.
In the shop windows diaphanous muslins
and tissues are displaced by warm hued
browns and soft grays in light woolen fa-
brics, and maids and matrons are shop-
ping, anddressmakers “ full of business.”
Talk of dull times! One would not think
it to see the crowds who jostle each other
in our mammoth dry goods stores.

In new dress goods we note the revival
of the old—fashioned alpaca and mohair,
which promise to be much worn this
season. Otherwise the usual light weight
cashmeres, reps, camel’s hair, serges, bison
cloth, seem in favor.‘ Woolen goods are
still as fashionable as ever; no one need
mourn inability to purchase silks and sat-
ins as long as Fashion gives us suc'1 soft,

fine woolen stuffs, and decrees them suit-_

able for all occasions. A pretty cloth
costune is more fashionable for street and
church wear, at the moment, than richer
goods. It is noticeable how very plainly
our society ladies dress on the street.
Quiet. plain dresses, beautifully fitted

 

 

WWW» u.“ . .....-....

w u". g
m war .m. _, ”we...

\
i


.mpuzn—‘Vtv

 

......-,..~....—.pt.. mm... ”a...

l
i
i
3
l
:

 

THE HOUSEHOLD. 3

 

and made, are voted the most stylish. The
new autumn dresses are not exceptions to
this, they are severe in design and very
simple in trimming. The round waist,
made separate from the skirts and a few
inches longer, to come well down under
the band, is to be very much worn this
year for all kinds of dresses. This waist
can be varied in many ways, made per-
fectly plain, with fullness at the neck and
waist line in front and back, tucked,
pleated, or plain on the shoulders and with
fullness at the belt. For heavy wool
goods the preference is for the plain waist,
with a flat or pufied vest, with revers, or
a square plastron. The surplice waist.
so popular this summer, is reproduced for
autumn dresses, and is very quaint and
pretty. Sleeves are still tight, and shoul-
der seams short, and a welting is some-
times used now to strengthen the arm-
hole.

For those who prefer basques, the pestil-
ion,with back shaped in a narrow square,
very short sides and pointed front, is styl-
ish; or a basque which has its lower edge
cut in leaf points, corded, or edged with
beaded cord. Double breasted basques
are fashionable, as are also those crossing
the bust diagonally. Stout people wear
flat vests which taper at the waist line.
Jackets with waistcoats are very stylish;
dress waists are made to have the effect of
opening over a waistcoat or vest of the
trimming material.

In dress skirts, we have those without
flounees for very heavy goods, a blessing
to the fragile women who have so long
suffered under dresses weighted with
heavy pleatings. These are made over
the usual foundation skirt, which is
wider by an additional back width and
straighter front and side gores. These
have a narrow pleating at the feet, over
which the lower edge of the smoothly
adjusted dress material falls. The dra-
pery over these plain skirts must be very
full and high in the back, over the bustle
or pleatings of crineline which serve as
such. Or else the drapery must be very
long, coming nearly to the bottom of the
dress in front. Bias folds, three overlap—
ping each other, are a popular trimming,
tucks are also much seen on woolen dres~
see. The folds may be of satin, velvet, or
the material used as trimming. 'Some
very handsome dresses have backs com-
posed of what are called waterfall pleats,
straight widths of the goods, lined, laid in
two pleats, and the pleats held in place by
elastic bands; the pleats should be defined
the whole length ‘of the skirt. The front
of the dress may have side panels open
'over a kilted front, ora long apron. trim-
med; and the waist may be round, with a
belt; or a basque. Some “aceordeon” skirts,
those laid in very fine, close pleats, are
seen here, but their beauty does not coun-
terbalance the amount of goods to be used
and their great weight.

Polonaises are quite popular, and what
is called the waterfall polonaise is a lead-
ing style. This has the fulness , of the
usual pleats in the back laid in box pleats,
held in place by tapes, which extend to

the narrow pleating on the skirt. Some-
.imes part of the fulness is added at the

side back seams, and four single box pleats
take the place of the two double pleats.
The fronts may -be double-breasted; the
drapery of the front parted into side pan-
iers, or fall in long points over the low-
er skirt. The “ bib” polonaise, with full
fronts gathered in at the neck, belted at
the waist with ribbons, which are sewed
into the side seams, the skirt forming an
apron draped high at the sides under rib-
bon rosettes, is also a pretty style.

In drimmings for wool dresses we have
velvet, plain or brocaded, which is used
for the wide cuffs, the high collar, vest,
for revers on the drapery and folds or
hands upon the skirts. Braids of various
kinds are much used, some wool dresses
belng made with extreme plainness, and
heavily trimmed with [braid Ribbon
velvet is also to be used. There are jetted
braids for silk dresses, and rings of silver
braid for more elaborate decoration. Last
winter’s dresses, if modeled in the plain,
severe styles which prevailed, can be worn
this winter without alteration.

In colors, the warm, yellowy browns
are extremely popular; also deep shades
of red. Orange, just a. suspicion of it in
a loop or knot of ribbon, a plume or flow-
er, seems the favorite “ fad ” of the mo

ment.
-————9¢o—-—_

A REMEDY FOR FELONS.

 

Through the Household I wish to tell
those who may suffer from that terrible
scourge, felons, ofa painless remedy that
will effect a perfect cure in twenty-four
hours, as I have had occasion to prove
within the last three days. A lady came
here who had been suffering over two
weeks with a felon on the end of her mid-
dle finger. I saturated a bit of grated
wild turnip the size of a bean with spir-
its of turpentine, and applied it to the af-
fected part. It relieved the pain at once.
In twelve hours there was a hole to the
bone, and the felon was destroyed. I re-
moved the turnip and applied healing
salve, and the finger is well. Having-my—
self nearly lost a finger with ”a felon, I
appreciate the remedy, and would like to
benefit others. MYRA L. PARSONS.

meoon, Bay Coantv.

‘—-—‘O.-————
THE SCHOOL QUESTION.

We have discussed bread making until
any teachable person must know how to
make good bread; and the season is about
here when a very poor butter-maker can
make tolerable butter. Would it not be
well for us to follow the example of our
Editor, and turn our attention to the dis-
trict school for a time?

Can any one tell why the study of
botany is so entirely neglected in our
common schools? There can be no more
interesting study for children, and few
more profitable to them when grown up.
We shall be the nearer the solution of the
problem “how to keep the boys on the
farm,” when we interest them in the
beauties and wonders of nature. Take
the simplest plant with which a child is
familiar. and describe its component

 

parts, with their offices, and at once they

wish to take another, until in one day
they will arrive at questions which our
most distinguished botanists have not
been able to answer; for although nature
is willing to tell the reason why she keeps
the “how” to herself in many cases.

To my mind a knowledge of botany
would take the “humdrum” complained
of by so many of our young people en-
tirely out of farming. A fresh interest
and beauty would attach itself to every-
thing. All our poets love nature. Burns
at the plow cannot trample the daisy
under foot without saying: -

“ Wee. modest, crimsontipped flow'r
Thou's met me in an evil hour;
For 1 maun crush amang the stoure
Thy sle der stem;
To spare thee now is past my pow’r
l‘hou bonnie gem.”

MRS . W. J. G.
-—-—-—...____
A WELCOME NEW COMER.

I am glad to read the different opinions
on butter-making. I have been a farmer’s
wife for sixteen years; knew very little
about farm work when I was married,
having taught school for years before. I
have had to learn nearly all from exper-
ience; but I remembered something of my
mother’s process of making butter, and I
tried to do just as she did, then I felt
satisfied it would be right.

In the first place I see that my milk
dishes are perfectly clean, using earthen
pans mostly. I have atin pail for my
cream; nothing else is put in it. I have
no ice-house, so the day before I churn I
hang the cream in the well, and churn as
early as. possible the next morning. The
butter comes in a few moments nice and
hard. (I will say r9ght here I use the
Champion churn, and like it.) I wash it
in two or three waters, working all the
butter-milk but I can, then salt it with
nice fine salt, set it down cellar until the
next morning, then work as little as pos-
sible to get the brine out, then I pack in
smooth clean creeks, when full cover with
brine. I never have any trouble in its
keeping sweet. Ilike the milk to be thick

when I skim it. E VERGREEN FARM.

Osn'rnno.
—___<Q>——__

TURKEY RAISING.

HOWELL.

 

'I thought I would report my success
(or failure) in turkey raising this year. I
will first state that I have raised turkeys
for anumber of years, and always have
had the best of luck, until this season.
(Well, there must always be a first time.)
I have fifty-one now, part of them are
very nice; but I have lost one hundred
and thirty more. I think had I commenc-
ed sooner to treat them for lice, I should
have had better luck, although I lost one
a few days ago that I think had gapes; it
kept gasping and rattled in the throat,
as if filled up with phlegm. I am quite
confident that the principal trouble with
most of them was vermin. I shall try
again next year.

Some time ago there was an inquiry
how to cleanse wool. I will give my
method, and think those who try it will
be pleased with the result: To every

 

three gallons of soft water add one pint

 


   

THE HOUSEHOLD.

 

fsoft soap and one teacupful of salt.
Put the wool in a tub, pour on the pre-
paration boiling hot; (there should be
plenty to cover the wool ;) let stand till
cool; wring out and dry in the sun.

MINNIE.
W.li'r1; LAKE.
———-—«*——

GOOD SOUND SENSE.

Under the head of “Crazy Work and
Sane Work,” Harper’s Bazaar thus speaks
of a “ crazy ” quilt made of nine thousand
scraps of silk and satin, set together with
much fancy stitching:

“To the maker and her friends it ap-
peared amonumental labor of taste, in-
dustry and artistic talent. To us it stood
for a misdirected energy and persever-
ence, too common amon women. If it
cost but ten minutes to a d one scrap to
another—an allowance far too small—the
quilt represented an outlay of fifteen
hundred hours, one hundred and twenty-
five working days of twelve solid hours
each, or one hour a dav for more than
four years. Fifteen hundred hours would
have developed an admirable and remun—
erative skill in embroidery or painting;
they would have sufficed for the acquisi
tion of a modern language, a solid knowl-
edge of history, poetry, literature, art,
music. Devoted to educational work their
helpful influence could not be reckoned.

“It is the chief misfortune and limits
tion of women that their aims are petty.
When these are conscientiously petty, as

, in the misguided struggle for decoration,
it is naturally diflicult to substitute larger
ones. The cumulative teaching of all
time having been that women should be
satisfied with patchwork, mental, moral,
and manual, it is perhaps unreasonable to
expect them to repudiate it. But most
women have ambitions, if not aspirations.
And most women need to be reminded
that the time they daily industriously
waste would do for them what it does for
men—conquer new worlds.”

We commend the above to those of our
readers who have the “patchwork craze,’
whether it finds expression in silks or
calicoes. To keep one's thoughts down
to a patchwork level, is to ignore the
fact that civilization waits for the in
t.-ll-2-’:tual advancement of women. “It
is not high qualities that women lack,
but high directions.”

USEFUL TO KNOW.

In reference to several of the popular
brands of domestic goods, the American
Cultirato'r says: ‘

“New York Mills is heavy, but turns
yellow unless very :arefully laundried,
and is apt to split in the wearing. Utica
Mills and Wamsutta are generally re-
garded as the best brands for heavy un
derclothing, shirts, Chemises, etc. Davol
Mills and Fruit of the Loom are lighter
and cheaper brands, excellent for night-
gowns and skirts. Lonsdale cotton,
heavier than Lonsdale cambric, is also an
excellent skirting muslin, while Pride of
the West, avery fine and soft brand, is es-

ecially liked for ladies’ underwear. hav-
mg the weight of muslin with the softness
of cambric. There areinnumerahle other
games, but it is impossible to do more
than mention the standard brands.

“ In selecting Hamburg edges be care
ful to choose those with a well-worked
and strong scallop which will not split in-
to ragged fringes. The strong cotton

edges known as ‘everlasting’ are to be
recommended for trimming childrens’
underwear. They claim twelve yards to

buying buttons, tapes, sewing cotton, etc.,
it is always economy to buy by the quan-
tity, since all such goods are much cheaper
when thus bought. Very few people are
so'extravagant as to use regular sewing
cotton for basting, and basting cotton, at
six cents the dozen spools, forms part of
most sewing outfits.”

HOUSEHOLD HINTS.

 

IT is now the fashion to put a shelf cov-
ered with dark velvet or Canton flannel,
over the door to hold china and other
bric-a-brac. '

 

IF you have a handsome dining table,
whose polish you desire to preserve
against the possibility of accident, get a
length of double fold white Canton flan-
nel to place under the tablecloth. Most
people are pleased with the softness thus
gained, whether they care for their table
or not. .

 

THE peach pic of the poets is made as
follows: “If your peaches are juicy, do _
not put a drop of water in a pie. Scatter
at least one teacupful of sugar over the
peaches in a medium sized pie; wet
the edges of the crust: so that no juice
will escape; have the oven hot when the
pie is put in, and let it cool gradually.
When you can see the juice bubble through
the openings in the top of the crust you
may feel reasonably sure that the fruit is
cooked enough; to be absolutely certain
let the pie stand in the oven with the door
wide open tor five minutes, after you
have noticed the bubbles, and after the
crust looks done.”

 

IF you are annoyed by flies, see that the
swill barrel and swill pail are carried away
from the house; they are breeding
grounds of flies, as well as prolific of bad
smells. A box with a hinged cover to set
the swill p ails in is a convenience in ‘1 fly
time.” Cremate as much refuse not ap
preciated by the pigs, as you can, and see
that the dishwater and washing suds is
not thrown out to form a puddle by the
back door. Keep a pail by the washstand
to throw slops from the bowl in; it saves
steps and the constant splash of water ont
the back door, for such slops rarely go
further. A little pains in these particu-
lars will diminish the number of scaven
gers nflies—and help to keep the premises
healthy.

-——-—QW‘——

AN exchange recently related that the
mother of a little girl who was gradually
growing deaf, had in fact nearly lost the
use of one ear, was asked by the physician
to whom she had taken the child for treat-
ment, whether she had not been in the
habit of boxing the child’s ears. The
mother was compelled to reply in the af-
firmative, and the physician then told her
that by so doing, she had_so injured the
sensative inner ear that it was only a
question of time when her daughter
would be entirely deprived of hearing, no
remedy being possible. Remember this,
mothers, when you are tempted to give
the hasty blow, for in your Careless anger
you may inflict life long physical damage.

ciousncss of those mothers who govern
on the old plan of “a word and a blow,"
the blow often first. If a child needs
punishment, as most of them do at times,
take time and fitting occasion; explain to
the child why it is punished, and do not
“kick and cuff " the little ones about as
unceremoniously as you would a dog.
____..._-_.
MR5. W. J. G. asks some of our readers
to furnish her with a tested, good recipe
for preserved tomatoes.
_—.—”—.———

Contributed Recipes.

 

Con): Farrrsns.——Grate twenty ears of sweet
corn; add one teacupful sweet cream, and and
one-half tablespoonfuls of flour, one teaspoon-
ful of salt; (if the corn is quite old, it may re-
quire more cream; or if young, more flour.)
Bake on a griddle, and eat. with butter. They
are very nice. BIINNEE.
Wnr'rr: LAKE.

 

CUCL’MBEI’. PICKLES.——AS the season for
pickling cucumbers is not yet over, and I
think my method of pickling them so much
superior to any I have ever seen in print, I
send it to the Household: When the cucum-
bers are picked from the vines put them in cold
brine until the next day; then take them out
and place in a stone jar; first a layer of cucum-
bers and then a layer of green horseradish
leaves from which the center stern has been
stripped, alternately, finishing with the loans;
then pour on cold vinegar enough to cover
them. Proceed in this way at each picking,
until the crock is filled. Pickles made in this
way will be ready to use in two weeks. or they
may be covered closely and kept until the next
spring. when they will be crisp and good.
GINGER Swaps—Heat together three cups
molasses, one cup sugar, one cup butter and
lard mixed, and one tablespoonful of ginger.
When cool add three beaten eggs and one
tablespoonful of saleratus; roll thin and cut
with a biscuit cutter.

SUGAR Commas—Two cups white sugar, one
cup of butter, one cup of sour cream, two eggs,
one tablespoonful of saleratus; flavor * with
nutmeg.

Sroxon CAKE—One cup white sugar, two
eggs, one teaspoonful baking powder, sifted
with one and a half cups flour; a little salt:
when well stirred add one—third cup of boiling
water. 1?. W.

GRAND BLANC.

AWN”?

g‘ . y; W,
/
[7
e ,'
;_. /
. /

 

 

  

   

THE BEST THING KNOW

FOR

Washingaml Bleaching,

In Hard or Soft. Hot or Cold Watero

HAYES LABOR, TIME- .and SOAP AMAZ-
:NGLY, and gives universal sntisfactlon. NC
iamilj , rich or poor, should be Without it.
ad by all Grocers. BEWARE of imitation!
all designed to music . PEARLINE is. the
33.13 SAFE labor—saying compound, and uh

 

 

In

the piece, but rarely run over ten.

  

I cannot too severely deprecate the inj udii

ma bears the above symbol, and name of
- “MEG PYLE. NEW YORK.