\\
\\\ \\
___J“

§\
\
\

 

_ - . \\ ,\\
>3 <\W\v\\\‘\\\\\\\\\\\&\%
xK “‘
\ hnun-IA

\
\
is

  
 

 

 

 

 

 

 

 

 

 

DETROIT, JUNE 80, 1885.

 

THE H0U§EH0LD===§upplemena

 

“LOVE IS ETERNAL."

 

[Inscribed in a Wedding Ring]
My bonny bride can aught betide
That shall my heart frcm thine divide?
The troth we plight must know no blight,
Nor perish as the years take flight:
For time shall bring eternal spring
And Hope’s perpetual blossoming.
Dear, love is strong, and love lasts long,
This is the burden of my so: g.

Nor doubts nor fears shall cause sad tears,
As trust grows s.rong wtth lapse of years;
Nor care nor fret shall bring regret,

Nor loosen bonds so firmly set;

Nor passion’s dart cause bitter smart,
And leave its scar upon the heart.

For love is stror g, and love lasts long,
This is the burden of my song.

W
A COMPANION PIC l URE.

—_

We often see pictures in pairs, one the
antithesis of the other. so if I undertake
to furnish acompanion picture to Old
School Teacher’s dinner plece, it will be
totally unlike, yet fit to pair with it. Some
years ago I went with a friend to pay a
visit to a married lady who resided a
number of miles from us, and with whom
my friend had formerly been very in-
timate. We arrived in good season,
finding our friend at home, house neat,
herself tidy, and after laying aside our
wraps, prepared to enjoy a good long
afternoon. We were, however, soon in—
vited into the “ sacred best parlor,” and
I do think that if there is anything that
will stiffen the spinal column and chill
the warmth of friendship to zero, it is to
be inducted into a room which bears im
press of being set aside " for company,”
whose chairs are setin a straight line and
everything else disposed with mathemat—
ical regularity. I always feel an insane
desire to “muss things up,” to pull the
tablespread on the bias and kick over a
foot-stool so as to give an inhabited air to
the premises. But ravenous a nos moutom.
Shortly after we were established in state,
our hostess murmured an excuse. That
was the last we saw of her for an hour or
more. Then she re-entered, evidently
warm and tired, sat a few moments and
again vanished with another murmured
apology, leaving us to commune with the
furniture. When she reappeared it was
to invite us to the tea table. It was a
glorious spread, and the secret of her
absence was revealed. We had custard
pie and short biscuit, and sponge cake
and jelly cake, all warm! Canned fruit,
pickles, cold meat and “snaps ” finished
the menu. Immediately after tea we had

 

to take leave, to reach home before dark.
There is no use denying there were some
comments made on the peculiar character
of our visit on the homeward journey.
It had been a dismal failure. There had
been no opportunity for conversation,
because our hostess had been so solicitous
to set before us an elaborate meal, which
we ungratefully felt we could have eaten
at home Without the discomfort of the
dusty ride in an August sun. We had
seen some fine damask and china and
silver, but we were not in search of table
napery or crockery. We did not ride ten
miles for the sake of our supper. The
simple fare our hostess might have put
before us with no trouble beyond settirg
her table, would have suited us best of
all, if only we might have been enter-
tained with pleasant converse. But
housekeeping treasures must be display-
ed, there must be cake and pie, and so
we sat in state in the parlor while
Madame cooked in the kitchen. We felt
as if our visit, which was intended as a
pleasure to the visited, since the friend
had not been met for some years, was
inopportune and failed of its purpose,
that it was a cause of much labor and
perspiration; and we pictured to ourselves
the rolling up again of the silver forks
and knives and the return of the cake
basket to its flannel nightgown as we
rode through the twilight; and laughed
again next night as we ate crackers and
milk and gingerbread for supper, with
the front doorstep for a table. The
essence of hospitality does not lie in what
a bright eyed girl of the period calls a
“swell tea,” but in the welcome and en-
tertainment. One can get ameal at hotel
or restaurant for money, but money can-
not buy a welcome. And so, dear ladies,
I pray you when you make pictures not
to follow after the pattern herein sketch
ed, but let your gracious hospitality be
modeled after the simple, hearty cordiall-
ty of Old School Teacher’s example,
which made friends welcome to what was
prepared, with no ostentation, no added
toil. BEATRIX.
——-—QO>———-

A PERPLEXING QUESTION.

 

Can none of the correspondents throw
light upon the subject perplexing the
Editor, “why are so many farmers’
wives and daughters invalids‘?” Since
reading the assertion that many if not in-
valids are far from well, I have been
looking around for evidence to refute the
charge, for I sincerely thought it a mis-

 

take or confined to some particular
locality, but was astonished to find it too
true in these parts also. In a large
neighborhood there are but few who can
answer the salutation, “ How do you do 7”
with “Well; I thank you.”

What is the cause? In individual cases
the attending physician is responsible
for the answer. In general it is of course
the violation of the laws of health, by
ourselves, or our ancestors; from necessi—
ty, through ignorance, or willfulness.
The necessity refers only to our ances-
tors, for in these days. no farmer’s wife
need overtax herself to the injuring of
health to procure the necessaries of life,
as did some of the pioneer mothers; and
this is the very cause of the poor health
of some in the present day. There comes
to my mind now, just such a case of an
over— worked woman, who, by means of a
strong constitution, was herself able to
endure the strain, yet her children from
infancy have been sufferers.

Much is the result of ignorance of the
laws of health, which fact is a strong
argument in favor of teaching physiology
and hygiene in the common schools,
where the rising generation is supposed
to be congregated. But it is in the
school room many times that diseases are
contracted, partly owing to the construc-
tion of the building, and partly to the
teacher, for any room with doors and
windows can be ventilated. How the
subject widens! Ventilation, pure air,
the right temperature to be maintained.
pure water, drainage, and wholesome
food are all essentials to good health, but
I will not atttempt to discuss them.
There are the wilful violators, those who
will do things they know will be injurious.
We have no right to overwork, no right
has ever been given us to unnecessarily
expose ourselves or children to the in-
clemency of the weather; and it is
downright wickedness to compel another
to sleep in the damp spafe bed.

The subject of farming is something of
a hobby with me, and yet I will not claim
for it that it will restore health, though
in some cases I have known it to do even
that. Out door exercise, plenty of
fresh air, pure water, and wholesome
food will not always avail after the con-
stitution is broken down, no more than
it will answer to lock the barn door after
the horse has been stolen.

Our bodies if properly cared for would
simply wear out, and not suffer pain from
sickness. Time alone would make in-
roads upon this, the most wonderful of

.... _.___..__ fin... -;——...."—.___.»A~:_

. , M. I‘m”-

 


 

2

THE HOUSEHOLD.

 

mechanism, just as it does upon any
other machinery, were it not for the
violation of the laws of health. For each
violation there is a penalty attached, a
penalty that no one can escape. It fol—
lows as surely as there is a broken law;
no plea of ignorance or insanity can be
made, no hiding from justice, the suffer-
ing will come.

After all, ifstatistics could be obtained,
where think you would be found the
greater proportion of women in poor

health, in city or country homes?
JANNETTE.

___«.————-

BE GOOD TO THE GIRLS.

Pane.

 

I heartly endorse the remarks of our
Editor upon the necessity of a young girl’s
having the true, earnest friendship of a
married lady. How many times in my
own girlhood’s experience have I wished
for such a friend, one whom I could love
and trust with all that my heart contain-
ed. I had one such, but she died just
when I most needed her advice and
council. I never met another like her.
She was too pure and good, too frail and
beautiful for this world, and God took
her to himself in the midst of the second
year of ahappy wedded life. She, too,
like most girls, had had trials, which to
her seemed almost overwhelming. She
had realized the utter loneliness of the
young heart when assailed by many temp—
tations, with many eyes watching every
action; evil minds unjustly criticising and
misconstruing the most innocent pleas-
ures, and mistaking for willful flirtation
the freedom and natural vivacity of a
buoyant young life; with no restraining
hand to guide her aright, or kind, unpre-
judiced friend of whom she might inquire
wherein lay her seeming fault, or who
might by kindly counsel,keep her feet from
treading “ the road that leadeth ”—where?
Itell you most girls have hearts which
need sympathy and other training than
that which they receive in so-called so-
ciety. I speak more particularly of
country girls (for our little paper is a
country paper, is it not)?

How often does the tempter enter in the
form of some prepossessing biped of the
“male persuasion,” who is conceited
enough to imagine he can capture the
hearts of all the maidens who look upon
him. And alas! how deplorably often he
does succeed in darkening forever the
once fair future of the innocent object of
his wiles.

As we all reflect we can all think of at
least one to whom life once looked beau-
tiful, but who will carry a life-long bur-
den of grief, perhaps, because of that
very reserve existing between herself and
some older lady friend, who saw from the
beginning what the end might be, and who
by a little timely advice, quietly offered,
might have changed the whole course of
that now shattered life, and kept a world
of sorrow from the hearts of that girl’s
parents. -

It has been aptly said, “ Alas for the
rarity of Christian charity under the sun 1"
I tremble for the girls who seem to have

no thoughts of the future beyond the

mere giddy pleasures which they antici-
pate from day to day. My heart reaches
toward them in sympathy, and I would
earnestly warn them not to trust before
they fully test their would-be friends and
lovers. Girls, look deeper than the out-
ward show, the stylish “ rig,” or fine
clothing which the gentleman (‘2) sports.
Look into his heart and see if truth and
honor are there enthroned, and do not
be in a hurry to decide me questions.
Now, friends, let us open our hearts to
“the girls,” and help them if we can. All
around us are objects of pity rather than
censure, and God will not hold us guilt-
less who have received abundantly of his
abundant mercies, if we blame or pass
coldly by the unfortunate ones who are in
need of the sympathy and aid of Christian

hearts. . MOLLIE Moonsnmn.
MAPLETON.

 

CORSETS 0R SKIRT SUPPORT-
ERS‘?

 

I don’t know but I am preparing my-
self for a hot bath in introducing this
question, especially as I mean to boldly
avow my preference for the much abused
corset. When "' cranks ” are in danger
of losing their chance to keep themselves
prominently before the public and news-
paper reporters are out of items, there is
the ever ready topic of woman's dress at
hand, and they “pitch into it” with all
the zeal of people who know nothing
practically of what they are talking
about. Corsets or suspenders? in other
words, will you bear the weight of your
clothing suspended from your waist or
your shoulders? Let me give a bit of my
personal experience. Until about six
years ago I never wore corsets. Pre-
viously I had worn my clothing fastened

shoulders in masculine fashion, or
attached to an underwaist with the ef-
fect of carrying the weight on the shoul-
ders. I thought I could not wear corsets,
believed them inventions of the Evil One,
especially designed to kill off superfluous
women. About that time I began to con-
sider myself one of the latter class; then
too, the long cuirass basques were worn,
and it was impossible to fit a dress per-
fectly without a corset. I bought one to
wear with my best gown, and found it so
easy and comfortable, so much superior
to other contrivances, that I now wear
one constantly. I have found that it
tires me more to have the weight of my
clothing suspended from the shoulders
than from the hips. Whenever the
arms are raised the full weight comes
upon the muscles of the shoulders; we
lift the burden in our hands or upon our
arms and the weight of our clothes in ad-
dition. At every movement of the waist
and arms the weight of the clothes is felt
in some new adjustment. I fail to see
wherein hygiene is served by this way.
The modern corset is a comfortable,
well fitting garment, curving readily to
the form and quickly assuming the lines
of the figure. My mother’s corset was an
instrument of torture. with its hickory
board the full length in front, and its

 

stiff and hard whalebones, which kept

about my waist, suspended from my'

the body perfectly erect and rigid. There
is no comparison between the corset she
were and that I am wearing today, so far
as health is concerned. I do not “ lace,"
I like to be comfortable. I do not wear
my dress as tight over my corset as I did
without it, and I find I do not mind the
weight of my skirts on my hips as I did
before.

I think it is heavy skirts, not corsets,
that are so injurious to women, and be-
lieve in putting the blame where it be-
longs. Of course if one gets a too small
corset, and then laces it as tight as it can
be drawn, the ribs are compressed, the
lungs have not room enough, and the
health of the wearer sufiers. But I am
not speaking of the foolish people who
can never use a thing intelligently, but
must run to extremes.

BRUNFILLE.
Dnrnorr .
TRIED AND FAILED.

 

Our cucumber pickles were laid down
with sugar according to the recipe given
in the Household of June 24, 1884. They
became soft and sporled; and one of my
neighbors tried it with the same result.

I also tried laying down ham in stone
jars without cooking, and covering with
lard; it kept well until J uly, when it com-
menced to rise in the jar and sour. I
think it is a good plan for the first part of
the season. I will give my way, by
which ham will keep a year, for I have
proved it for more than thirty years.
Take the ham as soon as it comes from
the smoke house, cut and fry just enough
to heat it through; add enough lard so
there will be no space for air when your
jar is full, put a weight on and leave until
cold, then remove and add more melted
lard until all is (overed; let it get cold
before replacing the cover or it will mold.

MRS. R. D. P.

BROOKLYN.

—-—-——-—-QO.-——’

LIGHT THE FIRE.

 

It is very pleasant to read that Mrs. N.
H. Bangs, of Paw Paw, cooks dinner for
forty guests on her gasoline range. that
the ponderous cook stove is consigned
to the wood house, and that kindling
wood vexeth the good man no more. But
I protest that the banishment of the cook
stove is a mistake, unless Mrs. B. has
some other stove in which it is convenient
to make afire these cold mornings. [A
wood stove in the dining room was
radiating caloric on the occasion of our
visit—En] I am using a gasoline stove
for the fourth summer, and consider it
more than a luxury; it is a necessity, an
indispensable essential to comfortable
housekeeping. But we cannot spare the
cook stove. At this moment uncle John
luxuriates in its genial warmth as he
reads the Post, and I write under its in-
fluence while we wait a bit for the boys
to come to breakfast. Grandpa will soon
spread his thin hands to enjoy the
warmth, and baby will be toasting her
bare feet. Michigan mornings are
usually chilly, and often damp.

I wish I could impress upon all minds

 

as it has been impressed upon mine, the

 


 

THE HOUSEHOLD

 

s. damp house is a bad place to live in. A
house will be damp that is not warmed by
fire once or twice a week.

My practice is to light the gasoline
whenever a wood fire makes the room too
warm for comfort, andInever had oc-
casion to prepare breakfast by it more
than three mornings in succession. It is
better to be vexed with kindling wood
than rheumatism.

Flood the house with hot sunshine,
build warm fires until all mold and the
germs of disease are burned or dried up.

Who says that farmers’ wives attend
too many socials, church festivals and
grange meetings? In this section they
do not go enough. If any women need
society it is farmers’ wives; but few of us
would step outside our door yards, if
some public gathering with its appointed
time, previous anticipation and prepara-
tion did not lure us from the unbroken
succession of home duties. The endless
chain binds us, but if ahard link he
sometimes missed and its place filled with
the fragrance and joy of social pleasure,

who shall dare to protest?
AUNT BESSIE.
Fmrmnn.

——-—+o¢——

MAKING A HAMMOCK.

 

A pretty girl in a white dress in a ham~
mock under the trees is a charming ad-
dition to a rural landscape. The ham-
mock is an institution which has “ come
to stay.” The children like to play in it,
and the tired “head feminine” is not
averse to a siesta in the out-door air
where she is safe from snakes and other
things that crawl. Hammocks are cheap
almost any one can afford one or two
Icould buy adozen, but woe is me, I
don’t own a tree, not even a sapling. But
Idon’t mind telling my neighbors how
to make one if money is scarce, espec
ially when I can clip the information
from an exchange. A Kansas lady says:

“ I took two pieces of pretty striped
awning cloth two yards long, a yard or a
little more in width, laid them together
and bound them strongly all round with
heavy worsted braid. To each end I
sewed eight or nine brass rings as secure-
ly as possible; to each of these rings I at-
tached a strong cord. The ends of these
cords were brought together in an iron
ring. So my hammock consisted of two
thicknesses of awning cloth, attached by
rings and cords to two rather large iron
rings. It only remained to fasten a rope
to each iron ring and tie each rope to a
tree or hook in a verandah post. To
swing the hammock in the most comfort-
able position, I would shorten the head
rope to about half the length of the rope
at the foot of the hammock. and also
attach it about two feet and a half higher
than the point at which the foot-rope is
fastened. This gives an easy curve for
the body and a more desirable and
gentler swing.”

Another method given by Good Cheer
is as follows:

“Bring your old flour barrel from the
cellar or storeroom, knock it to pieces,
clean and paint the staves. (I like red.)
Procure a rope four times in length each
place where it is to be suspended, and in
size a little larger than a clothes line.
Now halve. the rope, double each piece in
the middle, and commencing two yards or
so from the end, weave it over and under
each stave about three inches from the
end of each one, which will bring the

 

rope crossed between each; do both sides
the same and your hammock is complete.
One end of the rope should be fastened up
higher than the other. At first this may
not seem firm, but when there is any
weight on it, the rope becomes ‘ taut.’
as the sailors say, consequently there Wlll
be no openings.”

__._..._——

AFTERTHOUGHTS.

 

My gasoline stove is a “ J ewel” both by
name and actual worth; to steep tea on
one take a griddle from the old cook
stove, and place on the blaze, and set the
teapot on this and it will steep without
boiling.

I would like to inquire how to wash red
table cloths without boiling. and get the
grease spots all out.

If anyone has aroom which is ceiled
instead of plastered and wish to paper it,
they can accomplish this very nicely in-
deed by pasting cheese cloth over the
boards and then papering. To do this,
brush plenty of paste upon the wall, and
then, taking one end of the cheese cloth,
commence at the top and brush smoothly
upon the wall. It is some work to do it,
but after it is done it makes a smoother,
nicer finish than a good many plastered
walls. I have one of those corner closets;
had a Corner shelf, and not being able to
get the carpenter work done, I put up a
pretty curtain, and like it very much.

MRS. C.
————<>so——-—-
CANNING CORN WITH SALICYLIC
ACID.

 

In a late number of the Household the
Editor expressed a wish for some of the
members to give their experience in can-
ning corn, peas, &c., their failures as well
as successes. My failures have been so
numerous and so complete that they are
not pleasant to even remember; but at
last success crowned my efforts.

For every quart of sweet corn add one
teaspoonful of salicylic acid, and the
same quantity of salt, cooking until about
half done, or thoroughly scalded through,
then can and seal as for any fruit. When
wanted for the table, add one-half tea-
spoonful soda, and one teaspoonful of
white sugar. While boiling, season with
butter and cream. I opened the last can in
March, and it was as good and sweet as
that I cooked last August. It is much
better to put it up as soon as the corn gets
its size. An ounce of the acid would be
sufiicient to can all the corn needed for a
small family. It is said peas and beans
can be kept in the same way, and I shall

make the trial this season. OBsEn‘vun.
Lanna.

 

THE following plan will keep butter
cool and hard for the table without the
use of ice: Get an unglazed clay flower-
pot, as large a one as you can find, having
a saucer. 'Fill the saucer half full of
water, place a flat stone, or half a brick
in the centre, set the butter on it and turn
the flower pot over it, after corking up
the hole in the bottom. Set in. a cool

place and pour water over the pot till it
has taken up all it will; do this whenever

the pot looks dry, and the evaporation'

will make the air inside and consequently
the butter very cold.

 

HOUSEHOLD HINTS.

 

IT is said on good authority that
chloride of lime freely used about their
holes and runways, will drive rats away.

 

POWDERED rice is said to have a great
effect in stopping bleeding from fresh
wounds. The rice powder is sprinkled
upon lint, which is then applied as a
compress.

IF- you would be “way up” in the
latest parlor decoration craze, ladies,
confiscate your husband’s or your father’s
milking stool, paint and varnish its three
legs, cover its top with embroidery, orna-
ment with ribbon bows, and thus rescued
from ignoble uses, consecrate it to the
sacred best parlor.

 

THE Bazar tells how to seal up jellies,
so as to keep them from mould, without
the trouble and expense of using paper
wet in brandy. Cut circular pieces of
thin brown paper two inches larger than
the glasses to be covered. Make a paste
by stirring a tablespoonful of flour and a
tablespoonful of water into a smooth
mass, and thinning with more cold
water until the paste seems no thicker
than water. Dip each piece of paper in-
to the paste until it is wet through,
drain a little and spread over the top of
the glass, pressing the edges firmly down
on the sides. When dry the paper will
be tight as a drum-head. The label may
be laid on top of the paper as soon as
put on the glass; there will be enough
paste on the paper to hold the label when
dry.

MARY WAGER FIsHER, in the Rural
New Yorker, tells how she makes what
she calls a “swab,” which she uses in~
stead of a dishcloth: “The handle is a
round stick the size of a broom handle, a
foot long, with a hole in one end through
which a string is passed to hang it up;
around the other end a groove is cut. I
wound the strings around my four fingers
held flat, slipped a stout cord through the
hole left when the fingers are withdrawn,
and tied the loop firmly around in the
groove; then cut the bottom of the loop of
strings, which results in a heavy fringe
falling all around the bottom of the
handle. New strings can at any time be
added to replenish the swab, which needs
to be large and full. I have been thus
specific about the swab, as there may be
some unfortunate dish-washer left in the
world who still clings to a dish-cloth, and
if so, she may be hereby induced to make
for herself a swab, and wonder evermore
that she lived so long without one, for it
saves the hands from being. burn ed with
hot water, the .dishes are cleaned more
thoroughly and quickly, and the swab
never degenerates into a dish-rag.”

——-——«o———————

“Am BESSIE ” says: “Please stir up
your readers to report their success or
failure with difierent methods of canning
fruits and vegetables. The only lady I
know in Lenawee County who used
salicylic acid lost the fruit."

 


 

4:

THE HOUSEHozLD.

 
 

 

We are glad to welcome “ Mollie Moon-
shine” back, after her long absence.
There are many others, too, who would
be gladly received would they but renew
their allegiance.

___...____

MRs. W. J. G., of Howell, recommends
this plan to rid apantry of black ants:
Saturate a large sponge with sweetened
water, and place it near their haunts, it
will soon be well filled when they may be
destroyed by pouring borling water over
them; sweeten and lay the sponge again
as often as necessary.

_ ———.”___._._

GODEY’s Lanr’s BOOK for July lies on
the Editor’s table, the 661st issue of this
venerable magazine. Its contents are
fully up to the standard of Godey’s, its
various departments being well filled with
interesting and valuable reading matter,
while its illustrations seem unusually ex-
cellent. The publishers inform us that
those who desire to try it may subscribe
for the balance Of the year for one dollar,
which allows every subscriber a selection
of a full-size cut-paper pattern each
month. Asthese patterns are noted for
their accuracy, more than the price of
the Magazine is received in the value
of the patterns. J. H. Haulenbeek, P. O.
Box H H, Philadelphia.

———4¢o—-————

TEE June number of Babyhood, the
new magazine for mothers, comes to
hand full of good things for reflective
women who have the care of the babies.
L. M. Gale, Editor, contributes a valuable
paper on one of the most disastrous dis-
eases to very young children, summer
complaint. Marion Harland continues her
familiar talks with mothers, one of the
babies is supposed to express his first im-
pressions of this life through a diary ed-
ited by a physican, and there are inter-
esting letters from correspondents, hints
on the baby’s wardrobe, nursery conven-
iences and the like, which fully keep up
the standard of the magazine. Babyhood
Publishing 00., 18 Spruce St., New York
City

 

A Tns'r 0F SILK—An extremely inter-
esting and valuable article on silk culture
and manufacture, by R. R. Bowker, in
Harper’s Magazine for July, gives the
following method of testing the quality of
silk goods, which will prove of interest to
purchasers: "A silk.maker who has
intent to deceive can make his yarn take
300 per cent of extra weight by the use

. of metallic substances in the dye-pot.
This accounts for the cheapness as well as
the bad wear of certain foreign fabrics
which at first sight look as well as goods
at a much higher price. Some foreign
silks are so highly “ loaded "with nitrate
of iron as to give color to the belief in the
" spontaneous combustion ” of silk which
caused the North German Steamship
Company, in 187.9, to refuse the weighter
foreign silks. ”The carbon of the silk and
the nitrate make a compound closely par-
allel to. gun cotton, which is simply cotton
fibre soaked with nitric acid. The Ameri-
can manufacturers challenge consu m-

which may be done by ravelling the silk
into threads. If heavily loaded they will
break easily, feel rough to the touch be-
cause of the particles of dye, taste ink-y to
the tongue, and burn smoulderingly into
a yellow, greasy ash, instead of crisply
into nothing. These are tests the lady
buyers of silk should not forget.” The
description of the Jacquard loom sheds
some light upon a process which to the
inspector of some of our novelties in silks
and brocades seems little short of witch-

craft.
*—-——¢o.———-

BEFORE we forget all the new ideas
learned about coffee making in the late
discussion of the subject, let us hear
what Miss Corson says: “If you put
boiling water on coffee, and do not let it
bad, you have all the good qualities pre-

served. One reason dyspeptics can not
drink coffee is because it is boiled. The

style of coffee pot is just a matter of
fancy. I have drank as good coffee from
an old tomato can as I have ever sipped
from a cup filled from the finest French
coffee urn. When the coffee is ground
as fine as possible, put it in a little bag of
unbleached muslin, which should be
tied tightly enough to prevent the escape
of the grounds. If you use a cup of
ground coffee you can make over a quart
of very strong, black coifee. In making
coffee many people sacrifice flavor for
strength. Bitterness comes from boiling,
When boiling water is placed on the bag
of ground coffee it should stand at least
three minutes before serving. Remem-
ber, the longer it stands the stronger it

becomes.”
————0—.—O——-——-

Useful Recipes.

Prensa) CRAB Alumna—Take nice smooth
crab apples (large ones preferred), put them
in a steamer and steam until tender, but not so
they will come to pieces. Take out and fill
your jars or cans. Have readya syrup made
of one quart of good cider vinegar to six lbs.
of sugar, with spices to taste, pour the syrup
over the apples boiling hot; when cold they are
ready for use, and will keep well.

 

CURRANT Janna—One of the best recipes
known to cooks for currant jelly is as follows:
Pick the currants during dry weather when
they are ripe, but not overripe. Place them in
a porcelain kettle over the fire, mashing them
somewhat to extract juice enough to keep
them from burning. When soft, strain
through a crash bag to get the juice, then
through a fulled flannel bag to remove all the
pulp. Weigh the juice, and to every pound of
juice allow a pound of granulated sugar. Put
the sugar in a stone crock large enough to
hold the juice also. Let the juice boil hard for
five minutes, then turn the boiling juice upon
the sugar in the jar, stirring all the time, and
until the sugar is dissolved. Dip into tum
blers at once. It will often jelly before it is
cold, and will be firm and solid, yet break in-
to ruby fragments at the touch Of a spoon, and
will keep a couple of years.

Camvnn S'rnawnnnnrns.—Hull the fresh
fruit and sprinkle with sugar, addingthe sugar
so as not to have to stir the fruit. Let stand
all night. Next day drain of! the juice, put in
‘ a kettle, adding one teacupful of water to each
four quarts of juice. As soon as the juice

 

ers to test the purity of their fabrics,

boils put in berries enough to fill a can, stir

  

 

them down gently, let cook two minutes, lift.
out with a strainer so as to take no juice, put
in the can, filling it two-thirds full, and set the
pan in a can of hot water. Proceed in this.
way till all the cans are used, putting in berries
enough for only one can at a time; then fill up
the cans with the hot juice, and seal quickly.
-—-+oo———-

Contributed Recipes.

 

Rrrn Tonro SAUCE .—Peel nice ripe toma~
toes, pour over enough vinegar to cover them
and let stand over night; then take half the-
vinegar, (throw away the other half), and add
half the weight of the tomatoes in sugar. Add
cinnamon and cloves if liked, and stew slowly
until the juice has nearly evaporated.

MRS. M. A. FULLER.
anrox.

 

Wasn Dar PUDDING.—Oue cup buttermilk ,.
one cup fruit, two tablespoonfuls sugar, one
teaspoonful salt, one teaspoonful soda, Graham
flour to make a stiff batter. Steam one hour.
To be eaten with sugar and cream, to which a

pinch Of salt hasbeen added. Mas. W. J. G.
HOWELL.

 

CANNED CORN.—To every six quarts of corn
take one ounce of tartaric acid dissolved in
boiling water. Cut the corn from the cob, and
put in sufficient water to cook; put the acid in
while the corn 1s cooking; can in glass cans as
you would fruit. To prepare for the table ,,
pour Off the sour water and save it, put in
enough fresh water to cook it; for every quart
of the corn add one small teaspoonful of soda
and a teaspoonful of sugar. If the corn turns
yellow there is too much soda; pour back some
of the sour water until it turns white again.
When nearly done season with salt, cream and
butter same as fresh com. I have tried this
two seasons, and haVe found it just as good as
fresh corn. Mas. R. D. P.

BROOKLYN.
-—-r—_...___

Canning Vegetables.

 

Tm: New York Tribune gives the following
directions for canning peas and tomatoes:

Tomatoes.—Immerse them in a wire sieve in
boiling water for a minute or two‘ and throw
inte cold water. This will make the skins
come of! easily. Peel and slice them, removing
all the inedible portions, and put them into a
colander to drain; then put over the fire and
boil two or three minutes. Fill the cans partly
full, then put in two or three whole tomatoes
peeled cold. Fill up with the boiling fruit and
seal. Th e cold tomatoes may be omitted if
desired. The water drained of! may be boiled
down and spiced for catsup.

Peas.—For eight quarts of peas use one
Ounce tartaric acid; boil slowly three hours and
can. When opened for the table, neutralize
the acid with one level teaspoonful of soda to
one quart Of peas. Put the peas in glass cans
in a dark place.

11‘ YOU WANT
Profitable Employmem

BIRD AT 0N0] 1'0

THE NEW [AMB KNITTEB 00.,

For Full Information.

An ordinary Operator can earn from one to three
dollars per da in any community in the Northern
States on our cw Lamb Knitter.
100 Varieties of Fabric on Same lacuna.

James” “3‘” t{”313 ”was;
s s or wen y s or
in a day! Bkilfiifd operators can double this
auction. Capacity and range of work double
of the old Lamb knitting machine. Address

The New Lamb Knitter 00.,
117 and 119 Main St., west. Jamel, Iron.