DETROIT, JULY 4, 1891.

 

 

THE HOUSEHOLD-"Supplement

 

 

DON’T WORRY.
There are times and seasons in every life,
lot excepting a favored few.
When not to worry over the strife
Is the hardest thing to do.
When all things seem so dark and drear
We fear they may darker be,
Forgetting to trust and not to fear.
Though we cannot the future see.

Each life has its good to be thankful for,
Wemust trust we may always find

Some happiness surely, less or more.
Home peace for troubled mind.

Let us try the good in our minds to lit.
Passing over the ills in a hurry.

For when we really think of it.
What good ever comes of worry?

We must bear our trials cheerfully.
Not burden our world with sorrow
Because we are anxious. and fearfully
Lre looking for trouble to borrow.
Look into the future with hopeful heart.
. Keep a watch for the silver lining.
And the cloud of trouble will surely part,
If we trust instead of repining.
~Good Housekeeping.

 

A HOME WEDDING.

 

A correspondent asks how she shall
manage a pretty home wedding, which
she desires shall be dainty rather than
elaborate, and at which about twenty-
iive guests will be present. A private
reply was requested, but Beatrix hopes
that in view of the feverish condition
of the thermometer and the fact that
she's been eating largely of codfish re-
cently in a vain but earnest endeavor to
augment her stock of brain force, an
answer through the HOUSEHOLD will
not be disdained. .

A home wedding can not be a very
“stylish ” one unless the house is large
so that fine eifects can be produced. A
bridal procession in small rooms makes
no show and only detracts from the in-
terest which should centre on the
principal parties. But there’s no
reason why one should not have a
charming wedding, if all the arrange-
ments are made beforehand and every
persdn who has anything to do does
just that thing at the right time. This
implies a good deal of thought on the
part of some one, in advance, and super-
vision by somebody who does not get
dieooncertcd under responsibility.

First, as to the time of day. If the
just married pair are going away, allow
just time enough for the ceremony—
1hich is appallingly short considering

how long we have been preparing for it 5 leaves the groom and his man together, i

 

—for congratulations, for refreshments,
for any necessary change of dress,
and for getting to the station. About
two hours and half, I should judge,
would give time for all without haste,
allow for any possible delays, and yet
avoid any awful pauses, when people
are so prone to sit around and stare at
each other. Guests should be on hand
promptly. If the hour is two o’clock,
they should be in the parlors at that
time. Legally, it may be two o’clock
till it is three, but socially that rule
doesn‘t obtain. The lady of the house
should have attended to every other
care, so that she can be dressed and in
the parlor to receive the arriving guests,
introduce strangers, put people at their
ease and promote sociability. A small
boy in his Sunday suit should be
stationed“ at the door to open it and in-
dicate the way to the dressing rooms.
Tell the clergyman privately where
you wish him to stand during the cere-
mony.

The entrance of the bridal party can
be managed in either of two ways, ac-
cording to whether the bride is attend-
ed by maids or not. When everything
is ready the groom and his best man
should~ enter by one door and take
position at the left hand of the clergy-
man, and their entrance should be the
signal for the guests to rise and for the
pianist to strike up the Wedding March.
Then the bride and her party should
come at once, that therebe no awkward
wait. Her nearest male relative gives
her his arm, and the bridesmaids
precede her. The minister faces the
company, the pair face him. The at-
tendants should step a little aside, still
facing the clergyman, however, leaving
the bride and groom standing together
—the central figures.

In the other way, two little girls
dressed in white and carrying baskets
of flowers may precede the party, or
with rolls of white ribbon which they
unwind to make a lane for the pair; then
the groomsman with the bridesmaid
whom he leaves at the right of the
minister while he takes his own station
on the left, then the groom with the
mother or sister of the bride, who
place themselves in the same manner,
lastly the bride, on her father’s arm,
whOm he should place by the groom,

 

taking his own stand at the right. This .

and the bride’s relatives at her left
hand as she stands facing the minister.
At the conclusion of the ceremony they.
face about to receive congratulations.
And if the bride elects to be married
without attendants, lot the two little
girls precede the pair, who enter eno
tirely unattended.

The refreshments at a summer wed.
ding should be light and delicate. If
possible, have little tables rather than
one large one. If this cannot be done,
arranges. large table and serve refresh
ments from it. Nothing hot should be
served. The daintiest of sandwiches
tied with white ribbons; cold chicken
and pink ham sliced as thin as possible;
a salad, perhaps, but no pickles; white
cake and fruit cake; ice cream with
angel's food, and fruit if desired
lemonade and iced tea. A wedding
repast is not intended for a “ feed.”

Flowers and potted plants make the
most appropriate decorations. One
end of the parlor should be banked with
plants, a beautiful background for the
bridal party. Lots of work? Certainly
but we don’t have weddings every day
City florists rent palms and hydrangeas
for such occasions, and almost any
neighbor would loan her houseplants to
help out. Or ferns from the woods may
be dug up and put in soap or starch
boxes, around which green paper may
be tacked, and will grow right along R
well watered. I’ll tell you a secret,
how to keep ferns fresh. Gather them
a day or two before they are to be used
Carry a pail or large pan of water to the
woods where they grow, and as fast as
gathered place their stems in water—-
leave them there or take to the cellar
covering them from the sun, and
sprinkle the foliage occasionally until
ready to use them: then remove
drain for a few moments and. they.
will have absorbed enough moisture
to keep them fresh and crisp for a
long time. If there is a mantle, it
shouldbe filled with cut flowers; and
trails of smilax, or any light, graceful.
vine, wreathed round pictures and over
windows. It is considered the best
taste to use only one flower in decorae
tion. Sweet peas, for instances, can be
had in J‘fily, and may be carried by the
bride and used wherever flowers are
employed. Flowers are now massed
in bowls rather than vases. A good
sheet is produced by filling a bowl

 


     
     
  
  
   
   
   
  
  
   
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   
   
    
 
 
    
  
  
  
   
  
  
  
   
  
  
   
   
  
   
   
   
   
  
  
  
  
  
 
  
  
  
  
  
    
   
     

  

   

 

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bride.

32

 

The Household.

rhino un11c4n1nn1rq

 

Half full of clean wet sand and stick-
ing the stems of the flowers into it.
Fewer blooms are necessary, as they
do not fall over in a mass. A clover
wedding in this city was voted “per-
fectly lovely.” Great bowls of fragrant
red clover stood about everywhere;
bunches of it were tied on the chairs;
the long stalks were loosely braided to-
gether to decorate the windows, and a
low box just the size of the mantle,
filled with sand, was so arranged that
it was one mass of fragrance and beauty.
On the wall was a huge four leaved
clover composed of clover heads with a
fringe of the green leaves.

The great desideratum is to have
'everything go off smoothly, no
“hitches,” and no haste, which means
heat and hurry. Everything should be
thought of and provided for beforehand,
and if anything is forgotten-till the
last moment—let it go; it will not be
worth the hurry and confusion it will
necessitate.

Two or three important things are to
see that the ice cream, once frozen,
stays frozen; that the ice-water for the
lemonade is ready; that enough sand-
wiches, etc. are provided, that the
little parcels of cake for the guests
to take away are done up neatly; that
there are enough napkins and spoons
ready, and that the going away dress
is laid out and the valises packed.

And good luck attend the bonny
BEATRIX.

 

THE GOSPEL OF POLITENESS.

 

I’Ve been told and have read that
*There’s nothing new under the sun,”
and if we must talk or write of the old
things, what matter is it which one of
the old topics we select?

A little conversation between two or
three persons and myself a short time
ago, comes often to my mind. I will
relate a part of it; it may be the means
of reminding some one that it is neces-
sary to be more careful in watching his
orher own conduct and example, and
in training and cultivating an easy,
natural politeness in the children, for
they may be preachers or college pro-
fessors before they die; if not it is just
asnecessary for farmers and farmers’
wives.

A gentleman was telling of the over-

. bearing, your—not—going—to—prove—the—

other—side—of—the—question—right, if I—
can-help—it, which—l—am—bound—to—by—
giving—you—no—chance treatment by a
professor in a college of an opponent

in a debate before a society organized :

to study and discuss certain subjects.
One of the ladies told a story of a
man’s piggishness at table. The gentle-
man (but nota Christian in the ordinary
use of the word) offered to bet a con-
siderable sum that that man was a
Methodist preacher. You can imagine
perhaps how glad the lady would have
been could she have said “It was not,”
being a Methodist herself. The gentle-

 

 

man then went on to relate an incident
or two which had come under his own
observation of the selfish appropriation
of places and things by “that class of
men,” as he called them. It was all
said in a mild, quiet, gentlemanly way,
but it is not pleasant to think any one
will so far forget the dignity which be-
longs to his profession, and which
should be maintained at any cost or in-
convenience to himself. I am happy
to say I do not believe that these are
characteristics peculiar to “that class
of men” any more than any other, nor
that they apply to the large majority of
our preachers. And at the same time, I
am inclined to be charitable towards
those who fail to maintain the dignity
of their profession; or try to maintain it
in a very unhappy manner. They are
not to blame because their parents
were rude, uncultivated people, and
their associations and surroundings
were not such as cultivated fineness of
character and unselfishness of heart;
James Freeman Clark says: “Outward
circumstances, inward experiences and
social influences make up a large sum
of our education.” When young peo-
ple go away to college to finish their
school education, they are surrounded
by an atmosphere strongly impregnated
with good manners, so they get a cer-
tain amount of veneer and polish, but
when off guard the inherited nature
and the fifteen years (more or less) of
lack of culture and refined associations
show up very plainly, and the person
proclaims in unmistakable manner the
conditions of his early life.

It is no disgrace to be of low origin;
the disgrace is in not growing above it.

The thought forces itself upon me,
why are not parents more particular
about their own manners in the home,
and demand that all who teach be well
instructed in the practice of good man~
ners? Any person who aspires to teach
others should be sure he is fully quali-
fied for the position assumed. Children
think what teacher does must'surely be
right; and people naturally expect the
preacher’s example to be in accord with
his preaching and commendable to fol-
low. How much good will lessons or
teachings do if the teacher does not
live up to what he teaches? “In love
preferring one another.” The most
perfect manners could grow from that
one sentence.

I know some people think there are
many things of vastly more importance
than learning rules of etiquette or good
manners. But the New Testament,
the Christian’s “Book of books,” is
filled almost from cover to cover with
rules for the treatment of others; and
that perfect man, Christ's, life is so
plainly illustrated no one can fail to un-
derstand. If we obey these rules by
following that perfect example the re-
sult will be “ the Kingdom of God
within us.” “Out of the fulness of the

heart the mouth speaketh." The
neglect to exemplify this beautiful

 

doctrine by example as well as precepts,
is to bring a reproach upon the Chris-
tianity we profess; and it gives unbe‘
lievers an excellent opportunity to mis-
judge a doctrine so practiced by those
who profess to believe and teach it.
Now let me ask has a Christian moral'.-.
or spiritually any right to disregard the
common rules of politeness in any place
or at any time? M. E. H.
ALBION.

“—-

TBUSTING IN PROVIDENCE.

 

Brunefille seems to have misappre—
hended me in inferring that I ignore
human agences and instrumentalities in
accomplishing desired results. I have
no sympathy with the “Faith Cure,” or
the so-called “ Christian Science” cure;
but believe in using all reasonable and
approved human agencies for curing
diseases, training children, etc.. first
asking akind Providence to bless the
means used, and then diligently apply
them. I admire the charge which
Cromwell gave to his soldiers just be-
fore going into battle, “Trust in God
and keep your powder dry.” And keep—
ing the powder dry was the most ef-
fectual way of trusting in Providence,
just as using approved human agencies
is the most effectual trusting in Provi-
dence. 'There is no more acceptable
way of serving the Lord than by serving
our fellow men in the way we would
like to be served, or “ Doing to others as
ye would they should do unto you;"
for “Inasmuch as ye have done it unt -
the least of these my brethren, ye have
done it unto me,” said our Savior on a
certain occasion. If one finds by ex-
perience, as the writer has, that many
ailments to ‘which flesh is heir can best
be cured by fasting, abstaining from
work, maintaining a calm, serene state
of mind and a goodly proportion of grit
and pluck, why he is trusting in Provi-
dence most effectually when he is rely-
ing on these to bring him safely
through.

Providence is helping us when we
are helping ourselves in all rational
ways, but Providence will not work any
miracles for our benefit however much
we may implore Him to do so, unless we
use the powers and gifts He has be-
stowed upon us. GRANDPA.

 

THE “ ethics of journalism” require
an editor to respect the nom de plumes
of his correspondents unless permission
is given to the contrary. And so two
persons who have recently written ask-
.ing “the real name and address” of a

why the information is withheld. Any
communication sent in stamped and
sealed envelope to the HOUSEHOLD
Editor, with request that it be forward-
ed, is at once addressed and sent to the
party indicated. But we do not give
addresses except where we have per-
. mission to do so.

 

 

HOUSEHOLD writer will understand ,

 

v

 

 

 

 

 

edér—‘n‘n‘

.5“... AA Inn_l_r-)A


 

of its beauty.

 

 

 

 

 

The Household. 3

 

INFORMATION WANTED.

 

Can Mrs. Fuller suggest some means
by which my fuchsia can be made to
hang on to its buds and not cast them off,
like a disgusted parent with a naughty

child, before they blossom? If the buds

were seedling plants I should say they

“damped 011’.” The stem seems to rot

or waste away about half an inch from
the plant, and away goes the bud or the
just Opened blossom. I can'find no in-
sect on the plant, though it grows in
a window box with a rose geranium and
a heliotrope which have more little
green aphides on them than I enjoy
seeing; The fuchsia is just an ordinary

.single one—dark purple petticoat and

lighter rosy pink overdress; and one of
the same sort troubled me the same
way last season.

By the way, my window box is a great
source of enjoyment to me. It has al-
ways been a regret that no place where
I have lived in this city has afforded

opportunity for a little bit of gardening,

unless too heavily handicapped by ob-
stacles which I had not energy enough
to overcome. But when I got my win-
dow box, I “struck it right.” It costs
me about $1.25 for earth and plants
every year, but I get much more than
the worth of my money in enjoyment
I have to pay 50 cents a
bushel for rich earth to fill it with—
I’d hate to try to buy a farm at these
rates, or even a city lot, for a bushel of
earth is not “so very much”—when you
don’t try to lift it—and plants are ten
cents each. This year I have a rose
geranium (a plant of which I am very
fond), a heliotrope (ditto), three zonal
geraniums (indefatigable bloomers and
so delightfully free from insects),
a white ten-weeks stock, two fuchsias,
a double petunia, a plant of mignonette

and one of blue ageratum. They are

rather crowded, of course, but they are
on good terms with each other and do
not quarrel, as people do sometimes
under similar circumstances. The
modest heliotrope thrusts its pretty
purple plumes through the branches of
a fuchsia, and the parti-colored skirts
of the petunia neighbor the mignonette;
and altogether there’s sweetness on the

. desert air when the breeze wafts the

combined odors past my easy chair by
the window. And I dig among them
with a hairpin, and viciously pursue the
miserable little green aphides, and
don’t forget to water my garden and
pick off the dead leaves, and talk about
it more than the subject really war-
rants. Whoever cannot have a garden

.should certainly have a window box.

I find no better way to combat the
aphides or plant lice, than to patiently
pick them off. They have a remark-
able partiality for the rose geranium
and will leave any other plant to revel
on its tender green stalks and leaf buds.
I take pains to so plant the geranium
that it is close to the window-sill, then

 

I shake the little pests off on the sill
and pursue them to the death. In only
such manner can I keep them in reason-
able subjection. BEATRIX.

-—_.Q.———

CORDIALITY.

 

Why is it that no matter where I go,
I must make all the advances? Why
must I always speak to every one first;
and more than that, in three-fourths of
the cases, why must I invite people
specially to my house first?

(In any common country gathering of
thirty people, not more than five and
oftener less than that number will make
it a point to go around the room and
say a few words to at least one half of
the people present. Why is it? Don’t
they know enough, or is it indolence or
timidity? Or what is the matter?

It is no wonder many people do not
enjoy society, if all the enjoyment they
get is the privilege of saying “ Good
evening,” looking at the people a while,
eating their supper, looking a little
more and telling their hostess they have
had a good time (white lie) and good
evening again, and go home, the night
half gone, to get up in the morning
feeling as if they had been poorly re-
paid for loss of sleep.

And it is just the same at certain
ladies’ societies. I heard a woman say
a few days ago she did not feel "well
used ” when the invited guest of another
society, the ladies—no—they’re not
ladies or they would not sit in their
chairs and never make a move to
speak to her the whole afternoon. So
many women do not take the trouble to
meet others even half way. It is not be-
cause they would not enjoy asocial chat
together if they sat side by side. I can
see no reason for the way they do—wait-
ing for others to take all the trouble,
and introduce a topic of conversation,
for of course any one who walks across
a room to speak to a person must say
something, if no more than “It’s a
beautiful day,” or “We’ve had a very
nice rain,” and the reply could be “ De-
lightful ” if no more to the first remark,
and “It was very much needed,” or the
reverse to the second, as the case may
require? '

You see it is not really the words we
say, but the heart-felt clasp of the hand,
and the eye beaming and overflowing
with good will that creep into our heart

'and warm it; and make us feel we are

of some account to them, and that they
are glad to see us, if they have nothing
special to say. We part with mutual
good will, and feeling we’ve had a
pleasant time just because of their cor-
diality.

Let us, each one, stop and think
what it is that makes us feel we have
had an enjoyable time; then go and do
so and more also to others, and by that
means “our bread cast upon the waters
will come back' buttered,” as I heard

some one remark. PRISCILIA.
vamsmn.

ICE CREAM AND ICES.

 

What is more delicious on a hot
evening than asaucer of ice-cream, or
an equally delicious ice—a morsel of
snow with ever so slight a zest of flavor
and sweetness! And when you make
the cream yourself you need have no
fears of tyrotoxicon, either. A well
made ice cream is as healthful as any
article of food if it is eaten leisurely.
We will not answer for consequences if
a big dishful is eaten in two minutes.
From the last issue of Good Housekeeping

yield some delicious results.
Vanilla Ice ChrtzIn.——Take two quarts
of rich new milk, and heat in an oat-

add two tablespoonfuls of cornstarch,
which has been rubbed smooth with a
little cold milk. Separate the whites
and yolks of three eggs, and beat them
very light. Stir three cupfuls of sugar
into the beaten yolks, and then beat
into these the hot milk, adding it little
by little, and stirring it steadily all the
while. While the mixture is still hot,
beat into it the frothed whites of the
eggs, and then set it aside to cool.
When it is quite cool, add to it one
quart of cream, previously whipped to
a thick froth, and three teaspoonfuls of
extract of vanilla. and freeze.

Chocolate Ice Cream—For this take
three pints of new milk and put over
the fire in an oatmeal boiler. While it
is heating, grate six ounces of chocolate
intoa bowl, beat six eggs very light.
and then stir together the chocolate and
eggs, with one pound of granulated
sugar. When the milk boils, stir it
into the other ingredients, putting in a.
little at a time; then put all back int 0
the boiler and stir for ten minutes, or
until it thickens; then set it aside to
cool, and when quite cold, put it into
the freezer and turn the crank until th e
contents thereof are quite stiff; then
open the freezer, scrape down the
sides, pour in a pint of cream that has
been well whipped with an eggbeater ,
close the freezer and turn the crank till
the mass is stiff again; then open the
freezer, beat the cream and put it into
a mould, and pack in ice until time for
serving.

Fruit Ice 0reams.——To make pineapple
ice cream, the juice of a large, ripe
pineapple should be beaten into one
quart of rich cream, and frozen quickly .
The cream should be first scalded and
then allowed to cool; or a good rule is
to scald half of the cream only. But in
no fruit creams should the fruit juice be
added to the cream until the latter is
quite cold.

Strawberry and raspberry ice creams
are made by mashing and straining the
fruit, then adding the sugar to the juice.
‘3 The fruit should be allowed to lie
, covered with sugar for a little while be-
forehand, to aid the expression of the
juice, stirring all into the cream, and
freezing immediately. To a quart of

 

we clipafew good recipes which will

meal boiler. When at the boiling point, '

 


  

4

The Household.

  

 

cream allow a quart of fruit and a
pound of sugar. -

Lemon Ice.—-The favorite is made by
taking the juice of six lemons and the
grated peel of three, and the juice and
rind of one large sweet orange. Steep
all together one hour, and then strain
and add one pint'of water and one pint
of sugar; stir well until the sugar is all
dissolved, and then freeze. If you open
your freezer three times during the
Operation, and stir up the contents well,
it will improve the result.

Strawbenyw Raspberry Ice—The juice
of one quart of berries added to one
pint of sugar and half a pint of water
and the juice of a lemon, makes a most
satisfactory delicacy. The main point
in making ices is to freeze them quickly
so they will be firm and smooth. De-
licious desserts can be made by adding
to half frozen ice cream fresh fruit of
any kind.

To prepare the ice for packing the
freezer, it is most convenient to put the
piece into a bag and break it up with a
hatchet. There is little or no waste
then.

 

CLEANING WALL-PAPER.

 

A man in this city makes a good living
cleaning wall-paper by the use of rye
bread. Having recently seen some
rooms, the paper on which has been
thoroughly and well renovated by this
means, I can recommend it to those
who have rooms they do not wish to
re-paper, but desire to make cleaner.
The “bread” which is used is really a
dough made of rye flour and water,
made very stiff and dried in gentle
heat. It is made in rolls about ten
inches long, pointed at the ends for
convenience’s sake, and two and a half
or three inches in diameter. Cut one
of these rolls in two and with the cut
end rub down on the paper. You will
be surprised to see how it will take the
dirt off. You will be more surprised to
see how long you can keep on using the
roll, black as it seems to be, without re-
newing it. It will take 011’ the dirt
from the paper when it seems as if it
would soil it instead. When desirable

to renew it, cut a thin slice off the end.
It requires a good deal of elbow grease,
as every inch of the paper must begone
over, but if you get your bread right (it
should seem somewhat like rubber,
rather elastic and tough), you will be
pleased with the results. L. 0.

IT-
M'—

GOOD Housekeeping .for July quite
keeps up the reputation of this excellent
monthly, which housekeepers recognize
as a domestic treasure. The present
issue contains some excellent recipes
for ice creams and ices, angel’s food
and other toothsome dishes appropriate

to hot weather, besides a great deal of

cod and instructive reading on other
household topics. The article on
souvenir spoons is interesting in view
of the pmsent fad for collecting them.
Each number is complete in itself.
Clark W. Bryan & 00., Springfield,
Mass.

HOUSEHOLD HINTS.

 

IF you want good oatmeal, cracked
wheat, or, other preparations of wheat,
remember to put it into boiling water.
If the water is cold, the resultant- has
an unpleasant pasty'taste.

 

MANY housekeepers are not aware
that when pieplant or rhubarb is well
grown, so that it is tender, it is quite
unnecessary to skin or strip it, as it
will require less sugar and yet retain a
better flavor than if stripped. The
delicate pink of the early, cultivated
varieties is entirely lost by stripping,
whereas if cooked with the skin on the
sauce or pie retains its exquisite color.

 

THE Madras sash curtains formerly
so much in style may be best washed in
this fashion: Beat and shake out the
dust very thoroughly, and then wash
in bran water. Boil a quart of bran in
a bucketful of water, strain, and put the
curtains in while it is yet moderately
warm. Rinse in more bran water and
hang up smoothly in the shade to dry.
Press them on the wrong side with a
not very hot iron.

A “ new wrinkle” is to cook eggs in
cream. A newlaid egg thus cooked is
a delicacy. Try it. Beatrix ate and
said, “Yum-yum! give me another!”
Just grease the bottom of the frying-
pan with a little butter, to prevent the
egg and cream from sticking to it,
pour in just cream or milk enough to
cook the eggs-not quite as much as
ydu would use of water to poach eggs,
and break them in this. The milk will
cook them so the white will be asoft
jelly, and there will be no milk left in
the frying-pan—or eggs on the platter.

 

IF you want your asparagus to be
“ real nice,” take pains to cut the stalks
of equal length, tie in a firm bunch and
stand upright in a deep saucepan,
leaving nearly two inches of the heads
out of water. The steam will cook the
heads sufficiently while the hard, stalky
parts, which may thus be cooked
longer, will be rendered soft and suc-
culent, and fully a third more will be
eatable. If placed in the pan horizon-
tally the delicate tips are cooked to a
mush while the ends of the stalks are
underdone.

 

IN the Rmn'ew of Raters for July a.
competent authority has prepared a
thorough review of all the ballot re-
form legislation of the American States
in recent years, including the enact-
ments of the legislatures of 1891, thus
bringing the record down to the time
of going to press with this number of
the magazine, with a map showing all
the State which have adopted the Aus-
tralian system. There is also an article
on 'fFood-Aided Education in Paris,
London and Birmingham,” which dis-
closes to Americans the fact—not here-

 

  

tofore generally known—that the school?
boards of these foreign cities find it
necessary to feed, at least once a day.
in the public school buildings, the
children of the poorer classes, to make
sure they are in; physical condition to
receive intellectual instruction.~

 

A LADY who purchased one of the-
watches furnished by the FARMER
writes us: “ I took the watch Iobtained
through the FARMER to an expert. He
said I had just what you advertised,
and that he could not get the same for
me for the money that I paid. I believe
I have an article that will be very
satisfactory."

 

THE Ladies" Home Journal for July
shows no evidence of lassitude on ac-
count of the hot weather. It is up to
its usual point of interest and excellence.
And what greater praise can we give,
when the thermometer stands at 90 deg.
and everybody’s brains seem to have
liquified?

——-—....__—
Contributed Recipes.

 

Oucuunna Prom—Pick cucumbers
from the vines, wash, put in a crock and to
one gallon of cider or sweetened water vine-
gar, add a teacup of salt and some pieces of;
horseradish, root. In about three months
throw in one-half cup of sugar to agallon of
pickles, to keep up the strength of the vine-
gar. Be sure and keep the pickles under
vinegar. This way seems too easy to be
valuable, but I have proved it a success.

H. A. Ban...
AGRICULTURAL COLLEGE.

 

Comm; PIOKLE8.-TO one gallon of
vinegar add one teacupful of sugar; half tea-
cupful salt; one cup of horseradish root,
broker. ; ginger root; one tablespoonful each
of cinnamon, cloves. pepper and mustard
seed. Boil. When cold it is ready for use.
Pick the cucumbers, pour boiling water on
them, let stand until cold ; wipe dry and put.
in the vinegar. Stir every time you put in
fresh cucumbers. For ease in preparing
and keeping, this recipe is the best I have
ever known. I am not sure, but I think the
recipe was taken from an old number of the-
Honsnnom. Jmn'rrn.

 

Tom-r0 Bum—Pare seven pounds of
ripe tomatoes ; add three pounds sugar. one
ounce ground cinnamon; half ounce cloves; 3
quart or less of vinegar, according to
strength. Boil three hours. Canned toma-
toes may be substituted. Pom-

 

Rock Coachman Proms—Wash and pack
cucumbers in crock, size according to the
quantity of cucumbers you have on hand;
place a light weight on them. To two gal-
lons of water add one teacupful of salt; boil,
skim and pour over the cucumbers boiling
hot. Drain, boil and skim for three morn-
ings in succession, always pouring on boil-
ing hot. The fourth morning drain very
thoroughly and add two~thirds Water one-
tbird vinegar. and a lump of alum. accord-
ing to judgment: boil, skim, add boiling hot~
Lot them remain in this liquid three days.
Then drain and add cold cider vinegar.
Place horseradish leaves under the weight
and they are always ready. They will keep

 

the year round. Plants.