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DETROIT, FEBRUARY 17, 1885.

THE

HOUSEHOLD===§upplement.

 

THE BAB Y.

 

Another little wave
Upon the sea of life;

Another soul to save,
Amid its toil and strife.

Two more little feet
To walk the dusty road;

To choose where two paths meet,
The narrow and the broad.

Two more little hands
To work for good or ill;

TWO more little eyes,
Another little will.

Another little heart to love,
Receiving love again,
And so the baby came,
A thing of joy and pain.
._....._.—...___—

OUR FIRST BIRTHDAY.

 

With this issue the Household enters
upon the second year of its existence in
its present form as a supplement to the
FARMER, and under its own “head,” a
copy in minature of that of its pa-
rent. The “new departure” was felt
to be something of an experiment.
To the Household Editor the proposed
change brought consternation; the at-
mosphere seemed full of small imps call-
ing for “copy.” Grave doubts were en-
tertained whether the department would
be sustained in its enlarged form, since
there had seldom been an overplus of
contributions under the old conditions.
But at the end of the year we are happy
to say there is no longer any uncertainty.
Success was assured when letters from
far and near came thick and fast, expres-
sing pleasure and gratification at the
change; and as “nothing succeeds like
success,” the little paper has established
itself firmly in the good graces of its
thousands of readers. ‘

The Household Editor desires to ac
knowledge her obligation to those who
have so ably sustained the new venture,
not only by their frequent and sensible
letters for publication, but also by their
words of kindly cheer and encouragement
to the Editor. It is with a deep sense of
gratitude for support and assistance al-
ready received, that she begs a continu-
ance of the same favors. She asks our
contributors, one and all, to renew their
allegiance, and aid in making this de-
partment interesting and instructive, and
a help to women. We have a reputation
for a “sensible Household,” which is
complimentary to our contributors. We
hope to gain much more commendation
in the future.

We wish to know your labor-saving

contrivances, your economies, your cheap
and nutritious dishes for the table, how
your pretty fancy work and house adorn-
ments are made; and your thoughts on
woman’s work, her duties, her opportun-
ities, how she can grow better and nobler,
widen her sphere of usefulness and make
home dearer and hap ,Jier. It is easier,
perhaps, to read what others write than
to put one’s own thoughts in print, yet
surely we ought not to neglect to speak
helpful words for others’ sake, nor sel-
fishly absorb, without making a return.
“ ake up thy pen then. and write quick-
1y.”

MONEY MAKING FOR WOMEN.

___._......__————

 

It seems to me that the readiest
means at hand to the woman who
wishes to earn money, are to be
found in poultry raising. It is one
of the “ neglectei industries” on most
farms, yet one in which any active woman
can engage, and at the same time keep up
her work in the house. Any money-
making business to the wife on the farm
must by the very nature of things be a
“side issue,” something to which she can
devote a modicum of time and labor,
while the great work of cooking three
square meals per diem goes steadily on.
The out-door exercise will be beneficial
to her—not that I do not believe the
average woman has enough exercise, but
it is too much in doors,—and she will
soon become interested if not enthusiastic
in the work. On most farms the poultry
is decidedly a “ side issue ;” the hens roost
where they please, raise one chicken or a
dozen. as it happens, and suspend busi-
ness entirely in the winter, at which time
the farmer growls about “ the blamed hens
eating more’n they’re worth.” No branch
of business on the farm would pay if con
ducted in such a slipshod, happy-go-lucky
fashion, but if the farmer’s wife has what
eggs she needs for cooking, a few to sell,
and now and then a “fat pullet in the
pot,” she is content. There are few farms,
comparatively, where the poultry is man-
aged to return the money it might. An
ordinary farm will support from twenty-
five to forty-five hens,well fed, productive
fowls, at not'much more cost than the
half wild mongrels which are the Ishmaels
of the feathered race. Good authorities
tell us that the returns per head, under
good management, will reach $2, some-
times $2.50. A flock of 28 hens has re-
turned a profit of $3 per head. Forty
fowls ought to return $75, and that is a

 

sum which most of us consider worth

 

working for. It is noticeable that the
small flocks are invariably the most profit~
able, which is quite encouraging to those
who cannot hope to engage in a large
business. The secrets of success I can
give you briefly: Keep the poultry house
clean and wholesome, and the ‘fowls free
from parasites; feed regularly with a.
varietyof food To do this is consider-
able work, but I have not yet been for.
tunate enough to discover any money-
making pursuit which does not entail work
and plenty of it.

There must be some aid from the bus
band or sons at the inception of the en~
terprise, to arrange yards, make coops.
etc. It is not essential to the well-being
of fowls that they shall have a house with
a mansard roof and a cupola; but it is
necessary it should be warm if eggs are
expected in winter. Tarred paper under
the weather boards gives warmth at mod-
erate expense; one woman papered the
inside of the house with heavy wrapping
paper, and reports considerable added
warmth. Perhaps the best way is to
build double walls, filling the space with
sawdust. Let the house be large; fowls
will not thrive when crowded. Provide
a good dust bath, and mix with the ashes
and dust of which it is composed a hand-
ful each of flowers of sulphur and carbolic
acid powder. See that they have water '
both winter and summer; in Winter, let it
be warm. The morning’s meal in cold
weather should be given in good season,
and it is best if warm. .Feed the scraps
from the table to the hens instead of the
pigs. Boil the small potatoes and partly
mash and mix with corn meal. Make the.
hens “scratch for exercise,” it is good
for them. Do not feed too liberally of”
corn; it is flesh and heat producing, butr
not particularly favorable to egg-produc- -
tion. All animals thrive best under a.
varied diet.

I offer no advice as to the choice of a.-
breed. That must depend upon which is-
desired, flesh or eggs. The White Leg--
horns are by many considered the best;
when eggs are sought. The Plymouth;
Rocks and Brahmas are excellent general
purpose fowls. Yellow-fleshed fowls
generally sell better in market than the
white-fleshed. Study your local markets
till you find what line will afford you the
most profit, then bend your energies in
that direction. Hens Will lay in winter if
they are warmly lodged and rightly fed,
and eggs in winter invariably bring large
prices. I do not think I should try an in~

 

cubator unless I expeCted to engage in the

 


 

 

THE. HOUSEHOLD.

 

 

business quite extensively. Some of the
best will hatch a fair percentage of eggs,
but the difliculty lies in caring for the
young chickens. If the hens are laying it
is possible to have early chickens with
less trouble than managing an incubator,
and these early chickens are the most
profitable, both for the market and eggs
When eggs are plenty and cheap in the
late summer and early autumn months,
pack them at once in salt to sell in winter;
they will bring within two or three cents
as much as new-laid ones. But they must
be gathered daily, and packed with abso-
lute certainty that they are perfectly fresh.
In raising any marketable article, “half
the battle ” is to know when to sell; to
judge wisely of times and seasons. The
wise woman will not wait till the market is
glutted with poultry at Thanksgiving and
the holidays, but her surplus will be sold
when everybody is not as sick of chicken
as the Israelites ever were of manna
There is money to be made in poultry
raising. We import more than 15,000
cases of eggs yearly, whereas we might
quite as well furnish them ourselves, even
if such action should shut “ the pauper
hens of the efiete dynasties of the Old
World ” out of our market. A resident of
Mooreville, Washtenaw County, last year
sold $151 worth of poultry; a Dexter man
claims his thirteen hens (and that’s an
unlucky number, as everybody knows)
laid 176 eggs in six weeks of our coldest
weather; while an Ann Arbor man boasts
his twenty-four White Brahmas laid 2,100
eggs from January to January. Let me
mention that though the item was thought
worth a place in the local paper, these
hens did not do much more than half as
well as they ought. Only about 88 eggs
each, whereas from 150:,to 170 eggs per
fowl can be obtained under good manage.
ment.

There is another branch of the poultry
business which women can make profit-
able, which is the raising of pure-bred
poultry for sale. As peopleZbecome more
and more convinced that there is money

0 be made in poultry the demand for the

improved breeds will steadily increase
Not only chickens, but turkeys, geese:
ducks and guinea fowls may be kept.
There is always a market for the surplus
at good prices if the fowls are not sold for
breeding purposes. Several ladies in this
State are already engagedin the work and
doing well. They take as much pride in
"their fine, uniform, handsome fowls as
their husbands do in their thoroughbred
:sheep and symmetrical cattle.

The woman who undertakes this busi-
ness will meet one nuisance at the outset,
the woman who wants to “ change eggs. ”
Very likely she has been loudest in con-
demnation of the folly of paying three
dollars for a setting of eggs, but the fine
birds convince her of their superiority.
She will not walk up “like a man” and
pay _\our price for eggs; she wants you
to give her what you had to pay well for,
for eggs at fifteen cents a dozen. Nor do
you have the credit of giving the valuable
commodity; she insists there is no obliga-
tion, it is a “trade.” There is only one

thing to do. State your objections plainly

and fairly. If she has even a moderate
amount of sense she will comprehend, and
“ withdraw the motion.” Otherwise you
will be called unneighborly, disobliging,
mean. stingy, a whole gamut of adjec-
tives. Never mind that. “Hard words
break no bones.” You’ll live through it,
and it won’t affect the market price of
eggs in the least. I think “Fanny Field,”
a vivacious writer on poultry topics, came
the “cutest ”game on one of these beg~
gars. She acquiesced in a request for ex-
change of eggs, giving eggs she was sell~
ing for $2.50 for as many worth perhaps
ten cents. Next morning she sent the
hired man to her neighbor’s husband with
a common brindle calf, with a request
that he would send her one of his thor-
oughbred Shorthorns in return. The
argument proved ab actu ad posse valet
consecutio, and the eggs were promptly
paid for.

Some other money-making schemes
will be mentioned next week.

BEATRIX.

DAINTY TABLE WARE.

 

A table set with all the paraphernalia
of the modern china closet, is abeautiful
sight. The embroidered napery, the
decorated china, tinted glass and glitter-
ing silver, further enhanced by flowers
and fruits, make a picture seemingly too
fair for the purposes for which it is
designed, to be marred and disarranged
for the gratification of the appetite. It is
no longer the fashion to have the dinner
or tea service in sets, to match, but the
greater the variety and the quainter the
designs the more stylish. Even when
for economy’s sake the plain white, easily
matched ware is used, there are painted
bread and cake plates, majolica trays
and cheese plates, decorated salad bowls,
shaped like half a melon; little fish and
shell shapes for oyster plates, fruit plates,
each having a different fruit painted on it,
and tumblers in tinted glass and craquelle
ware for water, to be served from a square
water jug, also of tinted glass. The
caster has disappeared; and in its place
we have quaint designs in individual pep-
per and salt and mustard cups, jugs and
bottles for vinegar; the celery glass is a
canoe or boat shaped glass dish in which
the celery is piled up prettily, the old
fashioned celery glass being quite out of
date. Berry dishes are by preference
either cut glass mounted on low silver
standards, or low circles, ovals or squares
of pressed glass, which though lacking
the prismatic sparkle of cut glass is yet a
very decorative material. All the odd
dishes, old fashioned in. shape and color.
ing, are the fashion, but this “ craze,”
needs to be carefully managed, or the re-
sult is a medley of incongruous objects,
without beauty or harmony. Finger
bowls are of glass, often tinted, and set
upon the fringed and embroidered doyley.
At a fashionable lunch party here, before
the holidays, bunches of wet roses were
arranged in lieu of the customary finger
bowls. The innovation is not a pretty one;
to use so regal a blossom as the rose as a
napkin for soiled fingers is desecration.

 

Fays and wood sprites might use rose-

 

petals as napery, but not even the most
dainty belle of the season should thus
abuse our floral queen. At a recent White
House dinner the floral decoration of the
table was abridge of roses and smilax,
resting on piers of carnations, arranged
upon a mirror which represented water.
A ship freighted with lilies of the valley
was at each end of the bridge.
_____...___

KNITTING-WORK.

I would say to Mrs. W. H. D. that I
have no directions for knitting a stém
and bud, but I think I can tell her how
to knit three leaves in one square, form-
ingacluster that needs no stem. Knit
the raised leaf, as given in the Household
of Dec. 2nd, far enough to begin to nar-
row, then start two new leaves by knit-
ting within four of the center leaf, then
over, knit one, over, knit three, slip and
bind, knit 13, narrow, knit three, over,
knit one, over, then plain to the end of
the needle. Knit the two outside leaves
precisely like the center one, but if you
use them with the leaf knit singly, you
must make them smaller, so the squares
will be same size, always keeping the
same number of stitches on each square,
or I am sure they will be on the bias. If
the last half of the square is knit open
work, on every other ridge, it is much
prettier. I like it best to start by casting
on three stitches instead of one, then nar-
row down to three and cast ofl. If you
do not understand I will send sample, if
you wish. I suppose this is tiresome to
some of our good Householders. but we
will take it for granted they are not
grayrhaired' grandmothers, and fond of

knitting, like AUNT NELL.
PLAINWELL.
——¢oo—-——

'MENDING BROKEN CHINA.

 

I had the misfortune some weeks ago
to break the “ nose” OR a pitcher belong-
ing to a pretty “rosebud” toilet-set,
which was all the more provoking as I
had just received from the factory a new
bowl to replace one which had met the
ultimate fate of all china, and was con-
gratulating myself my set was “good as
new.” Disgusted, I took the pieces down
stairs to throw on the ash heap, mentally
resolving to buy a tin water carrier to
use till I could cultivate my hump of
carefulness somewhat. Meeting my land-
lord on the way he condoled with me and
invited me to leave the pieces with him,
to see what he could do with them. In
three or four days he returned me my
pitcher quite restored, with only the tell-
tale lines to show where it had been
broken. With pure white lead, mixed
with just suflicient oil to make it adhe-
sive, he had stuck the parts together,
holding them in place with twine till the
lead had hardened. After it had firmly
hardened a sharp knife was used to
scrape off all the lead which had been
pressed out when the pieces were put to-
gether. The result is I have a pitcher yet,
which though it bears marks of disaster,
answers every purpose, and I had neither
to buy a new set nor wait six weeks to

 


 

THE HOUSEHOLD ‘3

 

hear from the factory. It was a “bad

' break,” there being several small pieces to

join. Where a single piece is chipped off,
it could be restored by using lead in this
way more readily than by any other means
with which I am acquainted, and with less
evidence of the break.

One of our exchanges recently gave this
recipe for a cement to unite china, which
is so simple as to be worth trying. The
process is as follows: Take some old,
soft cheese and beat it well in a mortar,
washing it thoroughly at the same time
with hot water. After the soluble matter
is all washed away, a white mass of near-
ly pure caseine will remain. This should
be squeezed in a cloth to express moisture,
dried, reduced to powder, and preserved
in aclosely stoppered bottle. When re-
quired for use, a small quantity should be
ground with a very little water, to make
a thick, viscid paste, which must be used
at once; no heat should be used, as it
hardens very quickly. Mix only as much
as may be needed, for after it once hard
ens it will not dissolve. It is not affected
by heat or moisture. BEATRIX.

.____,..____.__

IMPRESSIONS OF AN INSTITUTE.

 

Attendance at a two days’ Farmers’ In-
stitute was a pleasant episode of the week
last past. Papers and discussions of more
or less interest filled the time. While all
might not have enjoyed the same thing,
yet all the exercises were good, and there
was nothing but what was of interest to
some portion of the audience. I think
there were eleven papers in all, two of
which were read by professors from our
Agricultural College; both were instruc—
tive, and one very amusing as well. Two
of the nine remaining were by women. The
subject of the first was the “Culture of
Small Fruits,” by a lady whose theories
had grown from practice, and whose ad-
vice therefore was of value to others.
“ Prose and Poetry of Life ” was the theme
presented last, and was followed by re-
marks from quite a large number of wo-
men.

Many a good thought was expressed re-
gardin g difierent views of life, manner of
spending one’s time, &c., but the idea of
being content With what we have and are,
found one combatant, and with her I
agree that no one should be satisfied with
the possessions or attainments of the
present, but so labor and strive that each
coming. morrow “ finds us farther than
today.” A certain old darkey once said:
“Satisfied isa great word, and we shall
never realize the meaning of it 'in this
world.” And we do not wish to. Perfect
«content can never go hand in hand with
attainments of a very high order; and yet
we know that “Not alone doth Sisyphus
roll, ever frustrate the stone,” for the

environments of some preclude the ac-
00mplishment of anything at all approach-
ing their desire.

However, I believe none of us should
be discouraged; but should take advant-
age of all opportunities offered, and strive
to make others and fulfill as far as possi-
ble the object of our being, and leave be-
hind, if we ma , something for the en-
couragement 0 others. MERTIE.

Paw Paw .

 

THE WOOD-FILE.

 

Belva A. Lockwood “got some votes,”
but most housekeepers would rather have
P. O. Goodwood. Guess the initials if
you can. It is really too bad that the
good housewife should be obliged to go
to the poles so often with no prospect of
inaugurating the last named candidate.

Where the wood costs only the hauling
and cutting, it seems to be the prevailing
custom to haul a few green or old dead
logs up near the house, and “chop and
split oflf” only about as fast as needed for
use. And then, frequently, during the
busy season, the weary housewife may be
seen picking up sticks and pieces of bark
to use, because the “ men folks ” have no
time to cut wood. Does this manage-
ment pay? Those who are obliged to buy
their wood at a good price, and hire it
prepared for the stove, have long since
found out that it pays best to buy green
wood, cut and split it soon as possible,
and pile under cover, to season six
months before using. When green, it
can be done with less labor. Less quan-
tity will be needed for a year’s supply.
The loading and handling is easiest done
on a sleigh—if there is a little snow, and
with less expense of time and labor. It
will afford a partial relief to mind and
muscle, during the summer season, to
know that this wise provision of fuel has
been made at the proper time. It will
tend to insure well cooked meals at the
desired hour, promptly, and add much of
cheerfulness and harmony, as well as
greater enjoyment of the home circle.
Try it now and report in due season.

E. M. P.
KALAMAZOO.

—_...__

PATCHING MEN’S CLOTHING.

__.

There is nothing quite so discouraging
to the average woman as to be obliged to
t tke an old suit of dusty, dirty men’s or
boys’ clothing in hand to clean up and
mend. It is a disagreeable task at best,
and if one longs to spend the time over a
new book, or that delightfully absorbing
but charmingly superfluous “crazy”
patchwork, which has so many aliases,
the attack is apt to be put off from day
to day in sheer dread. A correspondent
of the Pittsburg Stockman recently gave
a way to renew an old suit, which seems
to make patching a fine art. The “he”
alluded to was one of the old-fashioned
tailors, who went from house to house,
making and repairing. The lady says:

“ I have seen him take asuit of clothes,
worn out at the knees and elbows, seats
threadbare, buttons faded and worn,
buttonholes worn and ragged, pockets
full of holes, and make them good as
new. The first thing he would do to them
was to whip and brush them until the
cloth was free from dust. Then he would
take a uart of warm soft water and put
two tab espoonfuls of spirits of ammonia
in it, with a sponge rub them all over
with it, then hang in the shade until dry.
Then he would look them carefully over,
and if there remained any soiled or faded
spots he would go over them in the same
manner. This time when dry he would
fiatch them. If the knees were worn out,

e would rip open both leg seams as hi h
as needed to be removed, and he wou (1
then cut the Worn part out clear

 

across the front of the leg, evenly on both
edges. He would lay the piece removed
on his goods to patch with, and cut it a
seam larger on upper and lower edges,
and the same size at both sides, and would
put the new piece carefully in, where the
old had been removed, dampen and press
on wrong side with a hot iron, then seam
up the legs again, press the seams the
same as he (iii the patch, put in a new
stiffener at the bottom, and hem again, or
if hem was badly worn out off, and face
with new goods. If the seats of the pants
were badly worn he would rip them open
and cut out the worn places square, and
out other pieces by them, allowing for
seams as before, and put them in and
press, and seam up, seat as before, and
press the seat seam neatly. The pockets
mostly are worn at bottom, and just be-
low the facing he would cut these off and
set on new in a flat full seam. Sometimes
the piece down the front with the button
holes in would be so worn that it would
have to be replaced by a new one. This
was easily done by ripping the end of the
waistband and putting the new one in in-
stead of the old, and facing the edge that
overlaps the button holes. After he was
through his patching he would again
sponge as at first. Then he had several
hot irons ready and would put muslin or
calico wrung tightly in hot water over
them, leg at a time, and press until dry.
He would fold from hem to waistband an
even straight fold on the front of leg,
press it and lay them folded under a
weight for several hours, and when taken
out they would look like new pants.
You would have to look closely before
you could detect where the patches were
inserted. He would put new linings ina
coat, fix the elbows in the same manner
that he did the seats of the pants, set on
cuffs of new, with two rows of neat
stitching, rework buttonholes, or if too
badly worn set in a new piece and work
new holes, put on a fresh set of buttons,
put in new pockets, clean with ammonia
same as pants, and give the coat a steam
pressing like he did the pants. Then he
would take the vest. clean it in the same
manner, put in a new back, add new
facings under the front corners, put new
buttons on to correspond with those on
coat, re work the buttonholes, steam, press
it thoroughly, and the whole suit would
look new and beautiful, with but little
cost for material, and not much work.
Often, when he would be crowded with
work, your grandmother and I would do
the renewing of the suits for him, and in
this way I learned how to do over men’s
suits neatly, and it has been worth many
dollars to me; and now that sewing ma-
chines are so common, every woman can
take her husband’s and son’s suit, and in
a few hours can do them over so nicely
that they will not look like they were
patched. And they are so much more
genteel looking than the round patch
usually seen on elbows, knees and seats
of men’s clothes.”

————-—...____

HOUSEHOLD HINTS.

 

A CORRESPONDENT says hens’ oil is or
cellent to oil buckskin mittens and gloves
to keep out the water and snow. It also
makes the leather last longer.

YOU may not have silver nut-picks to
use when the nuts are passed these cold
evenings, but you may have new horse-
shoe nails, which are quite as serviceable
and handy.

 

MANY very good housekeepers make
piecrust but once a week. If put in a
cold place it will keep that long without
injury. Others rub the lard into the
flour, and set it aside in the cold, wetting
it up wht. n Wanted.

i
l
i
i:
f.
at?

 


 

4 THE HOUSEHOLD.

 

A PRETTY fringe for a lambrequin, or
even for a crocheted worsted shawl or
tidy, can be made by cutting strips of
paper, not too stiff, as it would be harder
to pull out; make them half an inch wide
unless you want the cord very large.
Wind the strips with zephyr wool, once
for medium thickness, twice for aheavier
00rd. After the strips are wound stitch
them through the centre on the sewing
machine and cut the wool on each edge,
then pull out the paper, give a little twist
to the cord and the chenille is made.
This chenille also makes a pretty mat, if
sewed to a circle of pasteboard covered
with silk or cashmere of the same color.

 

A CORRESPONDENT of the Rural New
Yorker tells us how to stop a leak in tin-
ware without the trouble of taking it to
the tinsh op. She advises us to putadust
of resin around the opening. after the tin
has been slightly scraped with a knife, a
bit of lead placed over the hole in the
pan, and a red-hot iron—it may be the

.stove iron if nothing better is at hand—-
applied to melt the lead, and the pan is
ready for use again. If the tin is so
worn Off that the solder will not work, do
not draw in rags, which soon get filthy,
but use putty. Five cents’ worth will
mend a good many things. The dish
mended must be put aside for a few days
to harden. If the putty becomes dry and
unmanageable, work a little linseed Oil
into it, and it is fit for use again.

 

PIANO and organ keys turn yellow, be-
cause the oil the ivory retains or absorbs
turns rancid. Therefore wash the hands
before commencing to practice, and keep
every greasy substance from them. If
they are very yellow they may be con-
siderably whitened by allowing a paste
of whiting, slightly moistened with
potash, to lie on them for twenty-four
hours. The potash extracts the oil, which
is absorbed by the chalk, and may be
thus removed. It has been found that
pieces of ivory which have become yel-
low by age, may be bleached by dipping
them in turpentine and exposing them to
sunlight. The fumes of sulphur, chloride
Of lime, etc., are of no efiect, so do not
bother with such things, even though they
may be recommended, as they often are.

———...——————

SCRAPS.

 

A MONTH or so ago the newspapers
chronicled the fact that 7,000 children of
the public schools of Philadelphia were
given alesson in plain sewing, adding that
lessons are hereafter to be given once a
week in this and other branches of in-
dustrial education. The question arises
in my mind as to what is to be left for the
mothers to do, if this “absorption of
education " if I may so term it, is to be
carried on by the schools. Parents will
hardly have the time to get acquainted
with their own children if this continues.
Are the schools to take the children out
of the mothers’ hands, entirely; and the
teachers appointed by school boards sup-
ply mental, moral and industrial training?
HadI children to send to school, I should

 

most certainly resent the right of the
State to teach my children what it should
be my right and privilege to teach them
myself. The children of the poor, and
those of ignorant foreigners, whose
womankmd work out of doors like the
men, need instruction in womanly arts,
and may profitably be aided by public
means, since their parents are too ignor~
ant to instruct them, or even see the need
of instruction. But the daughters of our
middle class, who make up the great
bulk of the pupils of our public schools,
ought to be taught to sew and cook and
sweep and dust at home, by their natural
instructors. And I have faith to believe
they would be so taught, if only the
schools did not arrogate to themselves
the right to teach everything, and make
such demands upon the time and strength
of the pupils that there is nothing of
ambition or energy left to work with.

 

Pmsv’s suggestion that the husband
should make his wife a regular monthly
allowance for personal expenses, is an
excellent one, and if carried into execution
would go far to solve the vexed question
of pocketbook privileges. It is acom-
mon practice in town, where a man re-
ceives a stated salary 1n weekly or month-
ly installments, acertain sum being given
the wife for housekeeping and personal
expenses. Theplan works advantageous-
ly to both. The husband is not called
upon for “alittle change” every day,
and can, if he is economical, save a little
something toward an umbrella for the
proverbial rainy day. The wife knows
just how much she has to spend, and, if
she has either reason or conscience, will
keep within her limit. She finds it a
saving to pay cash for everything, and
that a percentage is saved by buying in
quantities as much as possible. Several
gentlemen of my acquaintance entrust
the whole domestic management to their
wives, giving them nearly their entire
salary, and devoting their individual at-
tention to their business. Two of the
wives have, to my knowledge, a little sum
in bank, which is slowly but steadily
growing. One looks forward to a home
of “our” own, the other to the happy
day when “ Will” can go into business on
his own account. Men often fail in
business for no other reason than that
their wives do not know their income,
nor how much they are entitled to spend.
A good many farmers could thus provide
for their wives’ wants if they but would.
But most of them offer in excuse that
their money comes in at irregular times,
when crops are sold and stock marketed,
and that the money must go in other
ways. If they would try the plan for a year,
they would, I think, be convinced that a
woman can spend money wisely, that the
possession of ten dollars at once does not

create a mad desire to spend it, and that
such tangible recognition of partnership
in business begets quite a new and by no
means unpleasant feeling Of community
of interest, and also arouses ambition. I
think so small a thing as a monthly al-
lowance from her husband would put
new energy into many a tired, overtaxed
woman, the electric life of the “almighty
dollar.” B.

 

Contributed Recipes.

TOPAZ Baum—One pint sweet milk, one
teaspoonful soda, one teaspoonful salt, one
cup molasses, one cup Indian meal, two cups
flour; steam three hours; bake fifteen minutes.
To be eaten hot.

GARFIELD CAKE—One and one-half cups
white sugar, three-fourths cup of butter,
three-fourths cup sweet milk, whites of six
eggs, two and a half cups flour, three tea-
spooniuls baking powder. Flavor wirh rose
or almond.

ESCALLOPED Ors'rn Rs.-Butter a baking
dish, cover the bottom with cracker crumbs,
then a layer of oysters, salt, pepper and plenty
of butter, cut in bits, then crackers, alternat-
ing with oysters and seasoning until the dish
is full,the last layer to be crumbs. Moisten well
with the liquor, cover closely, and bake one-half
or three-quarters of an hour, remove the cover
and brown. Try this; they are splendid.

EVANG ALINE.

 

CORN Barnum—Take two quarts corn meal,
boiling water enough to just thoroughly wet
it, one tablespoonful of salt, let cool. Then
add about a pint of thin bread‘sponge and half
a pint of flour. Let it rise; then knead well
the second time; make into loaves and let
rise. Bake one and a half hours, in deep pans.
Bread made after this formula once took a $10
prize over 250 specimens at a New York fair.

CORN BREAD No. 2.—Take either salt or hop
bread sponge when ready to make into loaves.
Take a little less than for a common loaf, into
it mix one large cup of corn mush, a teaspoon-
in] salt, and a tablespoonful of sugar. Mix
well together; add flour to keep from sticking
to the board. Bake in deep pans, a little longer
than other loaves, when light .

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Profitable Employment

SEND AT ONCE TO

THE NEW lAMB KNITTEH 00.,

For Full Information.

An ordinary operator can earn from one to three
dollars per (with any community in the Northern
States on our ew Lamb Knitter.

100 Varieties of Fabric on Same MacMm.

You can wholly finish twelve pairs ladies' tun-
shaped stockings or twenty pairs socks or mitten!
in a day! Skilled operators can double this ro-
duction. Capacity and range of work double an:
of the old Lamb knitting machine. Address

The New Lamb Knitter 00.,
117 and 119 Main St.. west, Jacxsox, M103.

 

 

 

 

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