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DETROIT, SEPTEMBER 1, 1885.

 

 

THE H0U§EH©LD===§uppiememt.

 

 

MRS. PAT DONAVAN’S’ SOLILOQUY.

 

Indade it's meself that’s proud,
Look at thim clothes,
They’re as white on the loine,
As the foine driven snows
It pays, fa’th, to boil ’em
And rince thim out twice,
And blue thim and wring them
As toight as a r ice.

0: ghl There isn’t a neighbor
On all the whole strate,

That has anything loike them, /
So snowy and ewate.

Sure! I jist long for wash day,
T ang out me clothes,

. An ‘ave thim a envyin’

The loikes of thim snows.

And thin how I hang thim out!
First comes the shates,

Tee slips and the coverlids,
The big loine complates

The ‘kerchiefs, the collars,
The aprons and shirts,

And thin [top off wid
A foine row of skirts.

Now, there’s Mrs. Flanagan’s loine
If you plaze,
Oughl You'd think that the wash
Had been hung by a braze.
It’s muddy and suddy,
Half rinsed in the blue;
And the wash to the woman
J ist gives one a clew.

Sure Pat often scolds me
Fur taken me toims,
And wearin' me strength out.
Wid the wash on the loine.
But faith! I jist stops him,
Fur right proud is he,
Whin Itell him the wash
Is an index to me.

Sure ivery thing ’round us
Is only to spake
Of the thought that is in us,
From wake unto wake.
. The bre 1d and the bafstake,
The shine of the tin,
The y’re all but reflections
Of the heart that’s widin.
-—-C'lcicago Inter-Ocean.

 

oo—————-

CHEESE-MAKING.

Some of Mrs. M. C. M.’s questions on
the subject of cheesemsking we are able
to answer by information gained from
works on dairying. We will leave our
cheese~makers to give their processes in
detail. The rennet lies at the foundation
of successful cheese-making, and in the
early stages of the process lie the secret
of success. The curd sours by the natural
fermentation of the sugar of the milk,
and this, at the proper stage, is stopped
at that stage by the salting. The rennet
must be added at the prop er temperature
—from 80 degs. Fab. upward, and in the

 

proper quantity, and in both these points
experience is the best guide. Rich milk
requires more rennet to make firm curd
than thin milk. The richness of cheese
depends very much upon the amount of
butter or oily matter it contains. The
rennet does not act upon the atoms of
butter, but affects the caseine of the milk
alone; the oily particles are imbedded in
the curd and add richness. Skim-milk
cheese is therefore hard and tough, while
a cheese made entirely of cream will not
keep, and lacks firmness. The best
cheese is made from full milk, to which
s3me extra cream has been added. This
answers the question as to what makes
cheese soft and mild. The keeping
qualities and flavor depend upon the com-
plete separation of the whey from the
curd, and on the amount of oily matter
retained in the curd, the latter being
driven off by over-heating.

An experienced cheesemaker heats the
curd to a temperature of 96 degrees, adds
rennet enough to turn it in half an hour,
(exact quantity not stated,) lets it stand
half or three-quarters of an hour, then
cuts or “crosses” the curd, letting it
stand another half hour, working it very
carefully with a skimmer. When the
curd begins to settle she dips off the whey,
heats it to 102 degrees and returns it to
the curd, drains and cuts again, and
salts at the rate of one teacupful of salt
to 14 pounds of curd. A more exact ratio
of salting is one pound to 25 pounds of
curd. '

In regard to what causes cheese to be
“ strong,” one dairy authority says that if
the curd is allowed to remain too long in
the curd vat or in the “ dripper ” before
the whey is completely extracted, the
curd becomes too cold and acquires an
acrid or pungent taste. The time of
pressing seems to vary from one-and-a-
half to three days. Another authority
takes it from the press at the end of
twenty-four hours, and after it has been
in press six hours, it is taken out of the
hoop, covered with stout muslin, turned,
and put back again. The cheese is turned
and rubbed with butter-oil and annatto
three times a week till cured. Many good
cheese makers prefer to press for two
days, at least, claiming that the cheese is
injured by too great haste at this point.
As regards the last inquiry, if the curd is
scalded too much the oily particles which
give richness and flavor, pass ofif with the
whey, leaving a fiavorless article; the
same thing happens if the milk 1s curdled
below 84 degrees.

 

A uniform temperature is best for our-
ing. Prof. Arnold says if the air is moist.
or the room a little damp the cheeses dry
out less and cure more evenly, and in the
end make a more meaty and richer cheese
than in dryer and more changeable upper
rooms, but a room should not be so damp
as to mold very much.

There seems a mysterious vagueness
about the directions for cheese making;
much seems to depend on conditions
peculiar to the time and place, as strength
of the rennet, ripeness of the curd, etc.,
in which experience is the best guide.
When pursuing the study of this interest-
ing subject one feels inclined to
apostrophize the shining lights on cheese
making as poor Bella Wilfer did “ The
Complete British Housewife,” “Oh you
ridiculous old thing, what do you mean
by that!" '

____...______.

SALT-RISING BREAD

CHEESE-MAKING.

AND

 

I have gathered many useful, as well as
beautiful ideas from our little Household,
and I feel it is but just to contribute my
mite, even if small. Beatrix’s entreaties
have often moved me, and many others
have touched a responsive chord in my
heart. Last fall a letter from Hamlin,
on the shore of old Ontario, sent me to
my desk, to send a response at once; but
do any of you, dear sister houskeepers,
ever leave unfinished a well begun job of
any kind? Happy are you if you have
finished all your work. I forfeit all claims
to perfection when I admit that my un-
finished work counts far more than Iwish
it did. But, Huldah, don’t try to make
an incubator of your stove and bake the
same day; it is not necessary. Pour half
a cup of boiling milk on a large spoonful
of Indian meal, and nothing else, set it in
a covered pail—one of the children’s din—
ner pails will answer—and keep it warm,
not hot. Do not travel it about the stove
pipe, set itin the sun if it is warm enough.
It may thicken or clabber on top, that
won’t hurt it. It will rise sometime, and
when it does set it in as cool a place as
you have, and next morning scald two-
thirds of your flour, cool with cold water,
put in a small spoonful of salt and one of
soda; heat it up well and it will soon rise.
Mix soft, about like cookie dough, and
drop into your pans, and if your bread is
not good enough for Evangaline to write
about, let Old School Teacher criticise it.
These little friendly tilts of loving differ.
ence only bind more closely the hearts

 


2

THE HOUSEHOLD.

 

of the Household. But your bread will
surely be moist and good, and that will
help you; but nothing will ever make you
like housekeeping if it be not born in you.
I think nothing is more trying than the
ever beginning, never ending routine of
housework to one whose soul is not at-
tuned to the music of cooking, cleaning,
creating. So cultivate your liking as
well as you can, do cheerfully what you
have chosen as your life work, and en-
durauce will come, though the real love
for the household duties, I think, is found
in those only who love it to begin with,
and they are our noblest, wisest, best.
We who are not so gifted will try to not
envy them, and make ours a labor of
love, if not a love for our labor.

Mrs. M. C. M. should let the whey stand
on the curd until the latter will squeak in
the teeth. Let it scald slowly; it should
be at least an hour. It should remain in
press at least 24 hours, and use about a
teacup of salt to 100 pounds. It should
be cured in a dry, warm room, and
be rubbed and turned every day
and greased as often as it ‘ gets dry
and cracks a little. Some cheese are so ft-
er, and keep themselves moist by rubbing.
If you scald your curd too much it will
be tough and stringy. It is hard to tell
always what makes strong cheese, and
the limits of the Household are too
small for ageneral essay on cheese-mak-
ing. Judgment and practice will help
you, if you have the first principles.

- REBECCA.
Bar-rm; CREEK.
W
VACATION IN MY SUMMER
PARLOR.

 

I had intended to ascend to my eyrie
and proceed to horrify our trim little
Household with a heretical dictum on
some one of the questions now before
the house, as for instance, love, laziness,
thrift, boys, cats, cucumbers or the Wis
dam of foolishness. But oh dear! I
don’t wonder that tropical people are
indolent! For whenever, as on this
torrid afternoon, I am from sheer force of
circumstances and the uncontrollable
Weather—one of them—I adopt the cus—
toms of their country, sans one conscien-
tious cramp or quiver.

Thus it is that instead of being “up
there ” working out some abstruse prob—
lem in domestic science for the confound-
ing of my fellow females, I am out here
in the coolest shade, where the bright
blossoms shine, where the humming birds
—as tame as bees—trail tender music
through the air, drinking nectar at every
flower’s fountain, where great sleepy
butterflies float about as though it were
ecstacy itself to simply move with the
currents of the soft, sweet, sultry air,
where the patter of the leaves on the
stately old aspen sounds ever like the
gently falling drops of a summer shower,
where the spirits of earth and air meet
and council in the branches of the old
elm, towering so high to meet the clouds,
where amyriad of minstrels chirp and
fife in the green, tender grass, where “ a
world of birds,” tired of play and of
praise, are talking in the sleep of their

 

 

 

 

afternoon siesta, while now and then
some irrepressible feathered “boy ” sends
a rollicking song or whistle over the bills
or down the dales, where the quail talks
off his wise little warning, where the
chuck of the chipmunck and the trinkle
and clank of bells among distant flocks
and herds blend in the delightful
symphony. Its lullaby lures me on, on,
to Lotus land. past my castles in Spain,
past the names in the sand.

But hark! A new voice breaks forth
in the harmony! ’I‘is like the patient,
plaintive heart-grieving voice of a “living
sorrow.” It comes from among the
crimson lances of the regiment of
sumachs, deporting themselves so gailyr
in their annual dress parade on the hill-
side, across the street. Dear little bird
-—mourning dove the poets have named
you—did your bird wisdom teach you the
symbol, and send you into that gay

crowd to sing for me your sobbing vesper.

song? E. L. NYE.‘
HOME-IN-THE-HILLS.
——-——.0O———

AMERICA’S GREAT FUNERAL.

 

After reading in various ”papers ac-
counts of the Grant “obscquies,” I .was
led to ask myself the question, Was Grant
more than mortal, that his memory
could not be revered and honored by the
citizens of the United States without
such an ostentatious display and lavish
expenditure at his funeral in New York?
Think you not that if he could have fore-
seen before his death there would have
been so much of this needless display and
expense, he, like the venerable Peter
Cooper, would have asked to have been
carried to his final resting place in amore
quiet manner? Would it not have been
more like his manner when here among
us.

He was looked upon as the greatest
man of the age; he did much, very much,
for our Republic, and its people are pa—
triotic enough to revere and cherish his
memory without such enormous expense
to our government for his burial. I say
government, because I see that it has
cost over $2,200,000, and that steps have
already been taken to have Congress ap-
propriate the money for the funeral pro-
per, while New York City was pecuniar-
il y benefitted to the amount of $5,090 000
by the money left there by visitors. If
Grant was buried there, the city was to
erect a monument to cost another million,
but now Congress will be asked to pay
for it, while the city will be benefitted. Is
it right our people should be taxed for
such a purpose? Every man’s purse is his
own, and if he wishes to contribute to
such a memorial, let him do so.

I, like Mollie Moonshine, think that too
much of the people’s money is used in an
unprofitable manner, and that the nation.
a1 grief could have been better shown by
this money being used for charitable
purposes. Let asum of money be used
to erect a home for some of the poor,
homeless children of the great city, and
named after Grant; would it not be a
nobler and grander memorial to him?

BE 1‘ 1‘ Y.
GRAND BLANC.

 

HOME HOSPITAL HINTS, N0. 2-

 

NURSING.

The maj why of physicians frankly ad-
mit that more depends on good nursing
than medicine, therefore we have a
double incentive to prepare ourselves in
this almost lost art of woman’s province—
viz., to alleviate suffering and save the
lives of our loved ones. It is all nonsense
to suppose that only those possessing a
“natural gift” can succeed. A child in
her first attempts at sewing is always
awkward, apparently stupid, yet learns to
become skillful. Just so first attempts at
caring for the sick may seem to the anx-
ious nurse a dismal failure. Yet she can
learn to step lightly, to talk little and low.-
to shut doors noiselesslv, to gi’ve earnest
attention to trifles, and with a little in-
struction become a veritable blessing to
the suffering invalid.

So many chapters might be written on
this subject I am at a loss to know just
how to confine myself to the limits of a
letter, and yet present all the most prac—
tical points. I must also bear in mind
that in most families little thought or
care is given till disease enters tge home,
and that few houses are commodvous
enough to permit of a room being kept
expressly for a “ hospital chamber.”

Much of the welfare of the patient de~
pends upon trifles that we seldom or
never think of unless we have chanced
to have suffered them. For instance, did
you ever observe that seven times in ten
the bed in the bedroom was so placed
that the full light from some window
glares straight into your eyes? First
then let us look well to the ways of our
sick-room, and see that it not only has an
opening for fresh air to come in but also
one for foul air to go out. Let us also, at

' the expense of personal comfort, choose

an upper chamber, away lrom kitchen
odors and all noise and confusion, es-
pecially if the disease be an infectious
one, because the air of the sickroom and
the spores and scales which carry the
disease, naturally float upward, and
otherwise would infect the whole house.

Next, if the room is large enough to
admit of it, pull the bedstead out from
the walls far enough to admit of your
moving freely all around it, yet out of the ,
way of drafts, and so placed that the light
falls in indirect rays. If a woven wire
mattress and thin hair bed is out of the
question, a straw bed, fresh and sweet, is
the next best thing, but never a feather
bed—which absorbs the disease as a
sponge water—and which, however com-
fortable in health, becomes a torment to
the sick and feverish. Over the bed
spread a rubber sheet (it will cost fifty
cents, in some localities possibly a dollar)
and over that an old blanket to keep the
patient from chill of rubber, and then the
sheets. A fine, old one is best. I have
seen the time when new sheets were
misery. For covering use wool blankets
—quilts are too heavy, and exclude too
much air. A small hair pillow is a great
comfort. You can get the material and
make one at a cost of seventy-five cents.
Have the patient’s clothing open all the

 


 

3

THE HOUSEHOLD a

 

 

way down, to obviate the necessity of
putting it on over the head.

Strict cleanliness is absolutely neces-
sary, not only of room and patient but
of every article used, and also of the
nurse. Don’t bridle up and take offense
at that remark, for many things that we
carelessly deem “good enough ” are not
clean enough for the sick chamber. Is it
it not a familiar sight to see the same
spoon, unwashed, serve f )r doses a dozen
times? Is not the same tumbler offered
fevered lips again and again? And do
we not pride ourselves on our neatness,
and yet permit this? See that all slops
are carried immediately from the room
and buried—not thrown upon the ground
to sour and mould and breed disease
germs. Change the bed and clothing as
often as the state of the patient will ad-
mit, and if it is not convenient to have
them washed every day, see that they are
hung out in the sun or near the fire to be
thoroughly dried and aired. Oh, the rest
and refreshment of clean, sweet clothes
when my body was racked with typhoid
fever! I shall always bless my mqther
for her untiring zeal in this matter. Re-
member a nurse cannot be too careful of
her OWn habits and appearance. Bathe
frequently, and spend at least one hour
per day in the open air for your own rest
and refreshment. Wear neatly fitting,
washing dresses that do not rustle with
starch, and have a care that no stray locks
are left to worry tired eyes or weak
stomach.

Keep all medicines closely covered in a
cool, dark place outside of the sickroom,
and use fresh water, spoons and tumblers
every time. Whatever the dose may he,
give the patient no hint or sight of it till
it is ready to be swallowed, and then offer
it as quietly as a cup of water. I have
seen children made rebellious by being
coaxed and talked to all the time the dose
was being prepared, and I could not
blame them for refusing to swallow it.

Don’t fuss about the patient, or the
sick-room, asking all sorts of questions
and what you can do for him, but watch
for, and as far as possible anticipate his
wants. Don’t wear an anxious, solemn
face, and don’t sit and rock, even if the
chair does not creak. Avoid resting or
sitting on the patient’s bed for your sake
as well as his.

Study all the arts of comfort for the
sick. Cool and rest a fevered patient by
frequently bathing the entire body.
Wring out of hot watera soft cloth or
sponge, and reaching under the covers so
as not to wet them, rub slowly and gently.
Sometimes a little vinegar or alcohol ad-
ded to the water is more refreshing. Or
instead of bathing so often, lay wet
clothes on the wrists and back 0f the
neck and fan them, which soon cools the
whole body. A hot head' should be wet
on the top and sides, for a wet cloth on
the forehead affords little relief.

When one suffers from a chill,put on a
flannel nightgown and drawers, and wool.
en stockings. Place hot bricks to the
spine and feet, and something warm to
held in the hands, and cover with blank-
ets next to the person, which will warm

 

him much sooner than cotton gown and
sheets. It seems to me no house should
be without a flannel nightgown, and yet
I seldom see one. It is such an inexpen—
sive luxury, too. A good quality of cot-
ton and wool, mixed, can be bought here
for fifteen cents per yard, which, though
coarse, serves the purpose very well, and
when washed is delightfully soft and
warm.

Cover all compresses and poultices with
warm, dry flannel to keep the heat in,
and be particular not to let the clothes or
bedding remain wet. Never leave poul—
tices lying about to dry and taint the air,
and re member that a poultice should have
a thin layer of cloth between it and the
skin, especially a mustard poultice. As
soon as a medicine is discarded empty
the bottle, cleanse thoroughly and stand
out in the sun and air to sweeten and
purify.

Have as few nurses as possible; seldom
more than one at a time, and insist
that no whispering be heard. Speak in
low, audible tones. Take for your rule 0.
O. Q., z'. e., clean, cool, quiet; and adhere
to it in the face of all the growling that
may be heard from family, friends or
neighbors.

I feel that I have scarcely treated the
subject fully or fairly, but space is limited,
and I hope that more is suggested than is

written. I. F. N.

DAYTON, 0.
--———OOO-——

WHAT WE OWE TO PARENTS.

Seldom do we read a book or paper but
we find something in regard to the train-
ing of children, admonishing parents of
the great responsibilities resting upon
them, and of the care and thought to be
exercised in order to bring them up
aright. I admit all this, but why this con-
tinual preach, preach? Are any parents,
especially mothers, liable to lose sight of
the fact that they have a great task before
them? Why not say something of the
love and duty we owe to our parents, and
which our children owe to us; respect or
reverence for the aged is a rare flower
among the youth of to-day.

Parents toil and plan and sacrifice the
most, perhaps all, of which makes life
pleasant and desirable, for what? Many
times to be loved and honored in their
declining years; but far oftener to be re-
garded with indifference; and if old age
renders them feeble or decrepid they are
considered the greatest of burdens, and
what is more, they are made to feel
themselves in the way. Children accept
the fruits of a lifetime’s labor as coolly as
they would a month’s wages, and with as
little gratitude, without a thought or care
for the long years of patient toil and self
denial which it represents. It is the
dearest wish of every parent to do all in
their power for the good of their chil-
dren, and in their zeal for their happiness
and prosperity in the world so utterly
forget themselves, that they unconscious
ly teach them to be selfish and ungrateful:
most children get the impression very
young, that there is no sacrifice too great
to be made for them. Of course there are

 

many exceptions to this rule, but in the
main it is only too true.

There is one far more important lesson
than many we read of, and that is to im—
press upon the young the honor and
respect due to the aged, both by precept
and example. When people are more
careful to do this, we shall hear less of
boys, and men too, referring to father
and mother as the “old man” or “the
governor,” and the “old lady,” or “old
woman ” instead of the sacred name of
mother. And but little more can be said
for women and girls. Many people
ascribe this want of respect and gratitude
to the present “high pressure ” way of
living, but I contend that the times are as
good as ever they were, and that the style
of living today should tend toward im-
proving our children than otherwise, but
I will close, hoping some abler‘ pen will
give us an article on this subject.

MRS. F. N. B.
___,.._.*
A FLOWER TALK.

 

Dahlia seed is offered for sale by most
florists, I think, and unless we have choice
in varieties and are particular about the
doubleness of them, it is a very interest‘
ing way to raise dahlias, for if they are
well started and cared for after planting
out they will bloom early, give us fine
and perhaps some very choice plants.
But perchance we have all colors but one
or two and desire these, or many with
good color, but imperfectly formed or
filled. If we order just what we wish of
a reliable florist, we make sure of them
by buying roots. One of the most
unique dahlia blooms I ever saw I raisad
from seed several years ago. It was a
bronze red, with shades of purple on the
under petals, and all as distinctly spotted
as a good calceolaria. I answered the
question “What is it?” repeatedly during
the fair. I have many lovely colors and
shades in bloom now, “and yet there’s
more to follow.” Three Japan lilies are
now in bloom and bud, also Rubrum and
Auratums, and a double-flowered Althea,
very beautiful indeed. I never have
made so perfect a success with Gloxinias
as this season; I potted them and set in a
hotbed, and as they seemed doing well
there I let them remain, and they are
literally loaded with blossoms. Of course
the bottom heat subsided long ago, and
the cover is now only cotton cloth, so it
is really but a cold frame and seems to
suit those gloxinias precisely. I am glad
to know there are others in the House-
hold who thoroughly appreciate lilies, for
to me there can be no other flower so per
fect in all respects, so thoroughly satis-
fying as are those pure fragrant fliral
gems. Lilies can be had in very good
succession from lily of the valley early
in spring until the Day lily, which in the'
ground is now just coming into bloom,
and will last until frost usually, and is
just as pure white and fragrant as
Candidum, though perhaps not quite as
large. I keep them bedded out, giving
protection in winter.

Now I will step down, or up, from this
floral subject, and tell Huldah Perkins
how I manage, for the salt-rising bread is

 


 

 

4 1

THE HOUSEHOLD.

 

a necessity with Aaron also. « I begin at
night with a teacup in which I put two
spoonfuls of corn meal or m'iddlin gs,
and a pinch each of soda, salt and sugar,
and pour in boiling water until quite
thin. I set this in a large bowl of warm
water and cover, and by putting in the
oven over night, it will keep warm
enough to rise and make the basis of the
emptyings in the morning early, and the
baking be done with the other work,
unless there is something wrong with the
material. Ms. M. A. FULLER.

anrox.
—-—-oov————
WHO IS THE AGRICULTURAL
“ HOUSEMO'I‘HER.”

 

Wednesday is my day for reading the
weekly papers, to-day Ihave indeed en-
joyed a feast. After spending the morn-
ing hours in picking sweet corn, gather-
ing apples and giving the hired man
directions about setting out a bed of
strawberries, I was glad to rest in the
shade, and peruse the columns of the
FARMEB.

There was a word in the first article,
“The Agricultural College and Its
Graduates,” that specially attracted my
- attention. The word was “House-
mother.” I thought, what does that
mean? is there a department of Domestic
Economy at the College, where girls may
study hygiene, chemistry, botany, hor-
ticulture, gardening, etc? If so that is
news to me; I supposed only young men
were admitted as students.

I am' not a housekeeper or inventor,
but will give one or two hints that may
help Huldah Perkins about getting that
bread naked before bed time. Soapstones
will hold heat several hours; we have one
about the size of two bricks which mother
sometimes warms and sets the bread upon
to rise, covering the bread and stone
with a large tin pan. Another plan of
keeping anything warm is this: Take a
piece of board or plank eight inches wide,
and fifteen inches long, a wooden stand-
ard is firmly fastened into one end of this,
with a ring at the top, an iron rod is run
down through the ring into the base, the
other end of the rod is bent over and into
a ring, on this ring set the dish of water
or whatever you wish to heat, and under
the ring place a kerosene lamp. A lamp
with an argand burner supplies a large
amount of he at and little smoke, if there
is a space of two or three inches between
the chimney and dish above.

I wonder if any of the Household
sisters will attend the meeting of the
American Pomological Society at Grand
Rapids? If nothing happens to prevent
I shall be there and should be happy to
make your acquaintance. If you see a
little woman with face and hands tanned
nearly as brown as her dress, eyes and
ears open trying to learn as much as pos-
sible about raising and selling fruit, you

may make up your mind that is
JUS FINA.

ArPLIcANTs for gar-fish scales are to
send to the lady who offered them in
the .Household, not to the Household
Editor.

 

THIS AND THE OTHER.

 

I do not wonder Mrs. W. J G. had afit
of the “shivers” in contemplating a
parlor patterned after the poetic descrip-
tion given. I think Oliver Wendell
Holmes must have known a parlor presid-
ed over by an old maid, the seventh in
direct descent, to have become so thor—
oughly infiltrated with pious, prudish
primness, and to have overcome him
with its proper, chilling, sepulchral
gloom. From such a parlor as this good
—-see the ritual. But ahome parlor, where
we can when tired, find refuge among
things that do not suggest kitchen, where
we may play we are visitors, and enjoy a
book, or visit with friends of the House-
hold, tbis kind of a parlor adds to home
happiness. -

I think none of us have yet thanked
“grandmamma B.” for the pen picture of
our “Household Baby.” It gave me gen-
uine pleasure, an d doubtless many others
shared the feeling. By the way A. H. J .,
do not forget how many have an interest
in our oldest child, and please let us hear
of her welfare.

Talk of the “days that tried men’s
souls,” have not the hot days of the
passing summer tried women’s souls,
bodies and temper, too well; the only
wonder is that we have not evaporated,
leaving not even a grease spot. Have
not some of you felt yourselves fry? But
the cool waves come and give us relief,
and we gather strength for another con-
test. Soon the swiftly passing summer
will be no more, and autumn, with its
gorgeous robes will be with us, only to
yield to winter’s frost—such is life.

A. L. L.
INGLESIDE.
...__.._._._“._.-____.

SOMETHING TO THINK ABOUT.

 

I have two questions, or conundrums,
to propose to our Household circle.

What shall the wife do whose husband
employs all the new machinery in his
work, acknowledging its necessity and
labor-saving qualities, yet thinks his Wife
can “ get along” with the old dash churn,
the tin pans, old fashioned stove, and
pounding barrel process in her work; and
is unwilling to introduce into the house
the labor-saving contrivances he so freely
makes use of for his own comfort and
convenience ?

A father and two sons, of six and three
years of age, are seated together. The
elder boy is eating an apple; the younger
wants it, and the father takes it from the
elder, cuts off a piece, gives it to the
younger and returns the apple to the
elder. The younger, angry at not receiv—
ing the whole, throws the piece into the
father’s face, and begins to scream. What
ought the father to do? What do you
suppose he did do? BEATRIX.

 

OUR Strong Minded Girl is “ all broke
up” at being made to say “Love is
gradually built ; we climb up to sit on the
rounds of trust, knowledge,” etc. We
hasten to release her from this uncom-
fortable position by explaining her mean-
ing to be “ we climb up to it,” etc.

— wmw~ 1...“; _—..“'....-..-.." ..- — “7,”,

 

A CORRESPONDENT asks how a set of
silver spoons intended for a wedding
present should be marked, with the
bride’s maiden or married name. With
the maiden name or initial.

 

MRS. J. P. P., of Wisner, Tuscola Co.,
asks if her pickles will keep if she dilutes
the vinegar with water. Unless the
vinegar is made too weak there will be no
difficulty. The acid of very strong
vinegar eates the pickles and makes them
soft; if too weak, they will be tasteless
and not keep well.

—....—_.

A LADY says, in the Germantown Tale-
graph, that on baking day she makes up a
an extra amount of biscuit dough, so as
to leave a good piece in the tray; when
she gets her custards ready—which is
usually while getting dinner—take the
dough and work in it a good piece of lard,
and, if you like, add one well-beaten egg.
She thinks this fully as good as puif
paste, and it does not consume half the
time or care that the paste does.

———-—«.———

Trm following, from the Country
Gentleman, will commend itself to our
old housekeepers and is a valuable point
to the inexperienced: “Among the most
important of the minor points of manage-
ment, is the picking up after meals. This
is achance for almost ruinous waste, or
for a brilliant economy. No thrifty
housekeeper can afiord to leave it to
others, least of all to servants. Only the
trained eye will see in these broken por—
tions, the half of what can be done with
them. The fixed determination that no
good food shall be wasted, ought to be
with every housewife. as much a matter
of morals as of economy. The manage-
ment of meat is one of the best tests of
the acquirements of a cook. From the
choosing of the cut to the final disposi-
tion of the last fragment, there is room
for the use of skill and knowledge. There
are scores of girls who can make beauti—
ful cake to one who knows how to cook
and care for the far more important
meat.”

JAMiS PYLES

 

 

. “WW" I“; \\

PELINE

Tm BEST-THING KNOWN

FOR

In Hard or Soft, Hot or Cold Water.

AVES LABOR, Tll'dZE and SOAP AMAL
GLY, and gives universal satisfaction. Nc
family, rich or poor, should be without it.
old by all Grocers. BEWARE of imitaflonl
well designed to mislead. PEARLINEI I“
ONLY SAFE labor—saving compound, and fl:
W8 bears the above sym bol, and name so!

JAMES PYLE. NEW YORK.