«a».

. I‘ No wonder they lie so still at rest

 

 

DETROIT JANUARY 31,1887.

 

 

THE HOUSEHOLD-"Supplement.

 

x...

TWO LITTLE HANDS.

5 Tyre little snow- dimpled hands

' Folded across the breast, ’ j -/

‘ For a mother s voice with its lullaby
Has quieted him to rest.

» Little hands so busy all day,
Busy with mischief and fun,

Now the daylight heurs are done.

I press on those soft and snowy hands .

_ A kiss; and I drop a tear; ‘ ’
For a mother s heart will ever throb
. With mingled hope and fear. '2 .

These little dimpled baby band‘s ,
Soon will grow large and strong,

Yet they’ll ever be busy; i wonder now,
Busy with right or wrong? . »

Will they scatter wide the seeds of good.
And harvest the good with care? .

Or will evil spring in his wide sown fields ‘
And he garner the sheaves of despair?

-' wm they build but only build for Time
Structures that soon decay, .
And leave but stumbling blocks for feet
That seek for the higher way!

Will they but build a Babel tower
All in confusion to end, \' .
'Or a beautiful J acob‘s ladder rear “
Where angels may rise and descendr

Two little snowy. dimpled hands
I kiss with a tear, and pray

They bring not tares but golden sheaves. .
Nor build of but crumbling clay. , —S. 5..

HINTS FOR HOUSEKEEPERS.

Potatoes can be cooked in many ways
that are good and form a variety. Mashed
potato can be utilized that has been left
over. Add some thick sweet cream, a little
more butter, salt, and theyolks of two eggs,

‘ to a quart of the potatoes, flour the board

and roll out about an inch in thickness, cut
in round cakes, Wash over with beaten

- egg and bake brown on the griddle, Or on
‘ H ' tins in the oven. Steamboat style; cut raw

potatoes in quarters, drop into .hot' lard,
when a golden brown take out with a wire
dipper and salt a little. : Saratoga chips:
Slice the raw potato round and round as
yen pare an apple, fry in hot lard. Scallop-
ed potatoes are mashed potatoes ‘made rather
thin,s seasoned rich, [and baked in a deep
tin. Select some small potatoes, pare, them

..and-bbil tender, drain the water off and

place them in a dish, h vs some cream,
butter, pepper and salt 1 a skillet, let it
boil up and turn over the potatoes; serve
hot.

Cabbage is delicious sliced fine and

boiled in milk; when tender" add cream and
’ butter. Cut a‘ head 'up a'llttle coarse, boil

tender, turn» into a dish with a cup of’ sour
vinegar, put , one tablespoonful thick ,sour

 

cream, stir well round, turn over the
cabbage; this is “sour cabbage. Boil some
eggs hard and chop them fine; chop cab-

: bagel fine and mix, then make a salad of
. mustard, sugar, butter, salt, ,one raw egg
.and vinegar; whenhot turn over the cab-
.bage. Chop b. crisp head of cabbage fine.
V - place 'in the dishes in Which'it is to be

I . served; fill a pint bowl one-half full of
white sugar, moisten' it with vinegar, then

fill the bowl with sweet cream, mix well
and pour over the cabbage; it is splendid.

Squash is delicious cut in small pieces
and baked; when done scoop from the rind
and season. Scalloped squash is nice;
steam, mash and season. with butter, salt
and cream,,it should be quite thin, bake
half an hour, serve hot. Turnip is good
for a- change cooked in slices, the slices left
whole, turn over them cream, butter and
salt.

It is true that all good cake makers, fancy

' dish compounders, cannot get up a good

meal. I would far rather-be deficient in
fancy cooking, and understand plain
cooking. It is true also that some are not
natural cooks and cannot learn. It seems
to me the easiest thing in. the world for a
person to take a good practical cook book

, and not meet with breakers; one must have

judgment, common sense and ingenuity.
Some 'recipes'h'ave too much butter, in that
case the cake Will be so rich you cannot

cut it and keep it in shape. It is quite a

talentto manage the.odds ani ends. In
frying ham or salt pork considerable fat
accumulates in the course of the year.
Some young housekeepers might not know
what todo with the surplus. The skim-
mings ofkettles—everything but "pork fat I
consign to the soap grease, keeping it clean'
and covered close. The pork grease should
be strained into a clean dish‘and is good to
fry potatoes in, -or‘ for the crust for’apple
pies. What is not usedcan'be added to

_the soap grease: Never throw cold meat

and grease bones and ham rinds all to—
gether; save the cold meat on aplate and
have a grease dish handy. All refuse meat,
rinds, bits of any such refuse if given to the
hens will be amply repaid in nice fresh
eggs. I like eggs much better this time of
year; in the spring and summer when they
are so plenty, Ibecome‘ tired of them, and
in hot weather I cannot eat them at all.

‘ A nice side dish is made by toasting
bread and laying it on individual platters,
or pie plates, season some canned tomatoes
and turn over each slice. Beef’s tongue is
delicious served with tomato sauce. Ap-
pies makes. good dish cooked in the follow-
ing manner: Dig the core out of nice tart

 

apples, having them of uniform size.
Arrange them in a dish and fill the cavities
with sugar, lay on a bit of butter and grate
alittle nutmeg, over; add a tablespoonful
or so of water and bake in a slow oven.
Sweet apples are most excellent boiled in
sweetened water instead of baking. Pare
some tart apples—Greenlngs are nice-—
steam them until done, turn over boiled
custard and serve for dessert when cold: , I
think the time will come when we will not
make so much pie. There are so many
simple dishes we could use in its place.
Very few cook hominyi it can be procured
at the grocery and is white and free from
hulls. Soak it over night, then cover it
more than two-thirds with hot water and
steam four or.five hours; eat with sugar and
cream, or make into a baked pudding pre-
cisely as you would rice. ‘
BATTLE CREEK. EVANGALINE.
———....___

THE SERVANT’S LOT NOT A7
HAPPY ONE.

I wish to preface this article by saying
this is my maiden effort at journalism-p but
after reading the articles on housekeeping,
both pro and con, at the suggestion of a
lady friend, I will venture a few ideas upon
the subject under discussion. In this I
shall follow lines as laid down by Honor
Glint, viz. ., Does house work pay as a profes-
sion? It falls to the lot of a great many
young ladies to cam for themselves-for the
greater period of their lives. an independent
support, unassisted or encouraged by
friends or relatives, and were they to take
for granted all that Aunt Polly, Mrs. W. J.
G. ,~ Interested Reader and others say about
housekeeping, it would seem to be one
continual source of agusement“ an endless
round of pleasure. ut to me Occurs the
thought, is there not a dark as well as a
light side? From a , life observation of

housekeeping, I am _inclined to belieVe

there is. It is natural and right that a
young lady should choose the avocation
which would combine the greatest ease,
respectand remuneration, but if house
work—working out by the week—contains
any one of the three, I am greatly at fault.
The average servant girl in the family is.
usually the first to leave her bed in the
morning and the last one to gain it at night.
At this season of the year she rises from
her couch of down, and scraping frost
enough from the window, she applies- an
eye to the aperture, and beholds the stars
dancing and sparkling as if in a vain at-
tempt to keep warm, or endeavoring to
keep time to the music of her chattering
teeth. Hastily robing, she descends to her

 


.-

THE, HOUSEHOL‘D'S

v

 

domain, the kitchen, to find the thermome-
ter marks 10° below zero. After several
ineffectual attempts she succeeds' in igniting
a faint sickly blaze, which with much coax-
ing 1n the course of about thirty minutes
will mean a fire sufficient to warm oneself
by. Imagine this poor girl during this
period, shivering and chatterin in a re;
frigerator, while the remain er of the
~ household is wrapt in slumber. This, girls,
is one of-the pleasures of a servant’s life.
Perhaps in a ‘fit of compassion the lord of
the manor 'says “ Wife, it is too hard on that
poor girl, I will have one of» the boys build
the fire.” The wife doubtless replies, “Oh
she is young and strong, and that is what I
pay her for; if you feel so bad about it get up
andhuild it yourself,” which willinvariably
end the conversation. Yes, young ladies,
she is paid the princely sum of $2 per week.
Breakfast being served in the dining room,
Bridget bakes the cakes amid the smoke
and steam, while the family discuss the
topics of the day over .them until the inner
man is satisfied, when she is allowed to
breakfast with herself at the kitchen table;
and yet this is ennobling and offering ample
scope for mental culture, and doubtless she
.will step from the kitchen to the highest
place in society after cultivating her-mind
in'this school for a term or two.

At some unlocked for }noment when she
is down on her knees with hands and face
the color of ebony and a pound of paper
rags in her, hair, thinking doubtless -of
Milton’s “Paradise Lost” or Goldsmith’s
"Deserted Village,” and engaged in the
beautiful pastime of blacking the kitchen
rangets me young lawyer, doctor or minis-
ter,w1 a love for the sublime, who has
called to pay his respects to the daughter of
the house, who is a milliner, dressmaker or
a music teacher, beholds her' 1n this attitude,
becomes ‘enraptured with her beauty, and
sweais by all the saints and stars in the
firmament to make her his Wife; and if her
“mental culture” has not progressed too
far she will condescend to bestow her heart,
hand and mind on him and thus make him
happy for life.

' 1 was forcibly struck with the thought of
Mrs. Stowe’s drawing her hands from the
mixing pan, and seizing a pen to write the
lines concerning\ “Aunt Ophelia’s ” re-
novating “ Aunt Dinah’s ” kitchen' 1n “ St.

Clair’s” house. - The eminent scholar
would never have used those hands “ min-
istering to my necessities” if he could
have hired a servant at $2 a week and paid
her in music lessons at 50 cents per lesson.

If housework is so light, easy and ennobl—
ing, why do so many of our farmers’ daugh-
ters as soon as they are old enough to enter
the kitchen immediately depart for some
village school. to return ere long armed
with'a certificate from the public schools of

.the State and a contract from a neighbor-

. ing‘ school board,instead of contracting with,

some adjoining farmer to. work in his
kitchen?

From thistime forward I shall expect,
should I call upon a young lady, to be met
at the door by her mother and informed
that her daughter is in the kitchen, where
upon entering I shall find her with her
sleeves rolled above her elbows, her face
it11d head covered with flour, a rolling pin

in one hand, a mop in the other, on top of the
table reciting from Romeo and Juliet.
anrox. . CULTIVATED JOHN.

Hfi—I—u

BREaD‘MAKING.

[Paper read at the Farmers Institute at Law-
rence, Dec. 29, 1886, by Mrs. C. B. Charles. ]

Since the time the Creator told Adam,
“In the sweat of thy face shall thou eat
bread,” there has been a constant struggle
of mankind to obtain this necessary article
of food, and during these long years, there
has been but little change in the methods
of preparation, not nearly so much as in
other articles of food that will readily suggest
themselves to your minds. The preparation
of bread as an article of food, dates from a
very early period. The earliest undoubted
instance of its use is found in Gen. 18—6
The corn or grain employed was cf various
sorts. The best bread Was made of wheat,
which after being ground produced the
flour, when sifted the fine flour; this was
used only by the wealthy and in sacred
worship. Barley was used by the poorer
class, and in times of scarcity. Our ancient
foremothers mixed their flour with water
(or perhaps milk) and knea led with the
hands, (in Egypt with the feet also) in
small wooden bowls or kneading troughs
until it became dough. When the knead.

added, but when the time for preparation

cakes hastily baked were eaten, as is still
-the.prevalent custom among the» Bedouins.
The leavened mass was allowed to stand
for- some time. The dough was then-
divided into round cakes, not unlike fiat
stones in appearance, about a span in‘
diameter and a finger’s breadth in thick-
ness. The ordinary leaven consisted of old
dough in a high state'of fermentation, in-
serted in the dough prepared for baking.
The use of leaven was forbidden in all of-
ferings made to the Lord by fire. .-

The German children learn how to make
bread when. very young. The kneading,
which every one knows is the hardest part
of bfeadmaking. is given an impetus by
the father placing in the dough somesmall
silver coins, the number being unknown
to the little girl, who industriously kneads
over and under tofind the coin, which she
adds to her wedding dowry. In‘this way
'they learn to knead thoroughly, and are
excellent breadmakers, the grain being fine
and close and the bread light. The art'of
kneading once learned is never forgotten.

no better; and have better .ovens‘ in which
to bake. But it would drive aconscientious
cook wild, to read all the directions. for
making the difierent kinds of bread. There
are many different kinds, but I will only
make mention of a very few, as magic
bread, Concord bread, ginger-bread, railroad
bread and so on; but the two kinds that
we have all, no doubt, hadthe largest ex-
perience with, are good bread and poor
bread. And 1 know of no way that we can
avoid poor bread at all ' times. I think
much dépends upon the oven in which we
bake. .The heat of the oven should depend
somewhat upon the size of the loaves
to be baked 111 it.‘ Bread bakes' best at'a

 

temperature of from 400° to 550° .Far.

‘

ing was completed, leaven was generally

was 'short it was omitted, and unleavened ‘

We of modern times have ,white flour, but

'Practice‘will very soon enable you to know
by feelingwhen the heat’ of the oven is
right.‘ \’

To start yeast from thebeginning, boilfor
one half hour one ,ounce of hops in two
quarts of water, strain and cool to milk
warmth, .then add half a handful of salt,
and one-fourth pound of brown sugar; with
this mix smoothly one-half pound of flour;
cover and set in a warm place 'to rise,
stirring frequently. The eighth day boil
and mash one-half pound _of potatoes,
when milk-warm add . to the yeast, and let
stand until next morning. For bread, use
one large. spoonful of yeast to a pint of
water. But as there are so many kinds of
yeast ready prepared, 11 fear this recipe
will only _ be of use. where it takes ,more

'time to go to a village or neighbor than is 4_

required for this to rise.

‘ 'My method of making bread' 1s somewhat
similar to the ancient form. I prepare my
own yeast, by boiling five or six large po- '
tatoes until tender, mash ’them fine, add
one quart of warm water, one cup sugar,
two tablespoonf—uls salt, one of ginger, and
one yeast cake previously soaked in warm
water; put in a warm place to rise. In
twelve hours it is ready for use. I sponge
my bread in the.evening, using one quart of
warm water and flour enough to make a
thick batter, add, one teacupful yeast. In
this way I- can have ‘ my bread baked by
eight o’clock in the morning in, summer,
and nine or ten in winter. I have found it
practicable to knead bread, well, although
there is only the good bread to work for,
not the silver coins. Would it not be ad-
visable for .the mothers of- America to
adopt the German plan and induce their
girls to learn better the art of breadmaking?
Of course the coins might be used for other
purposes than was their custom. Certainly
if the girls can afwa ys live with mother,1s '
is not as essential to know how to make

bread,” but we do not expect any such thing.
Mother cannot live always, and more than
that, some young man is going to ask every

one of you to make bread for him. And if / jwii

you wantto know how hard it will be to
say no, just ask your mother, she can un-
doubtedly explain. Mothers, teach your

.1

» '3

girls to make bread while they are at home, 7

so that when the time comes when they
must depend upon themselves they will
say, “ I am so thankful that mother taught
me how,” instead of “If my girl 11va
will do better by her than mother did by
me; I will show her how to bake as‘soon as -
she is old enoug .” No doubt there are'
mothers here who allowed ' their daughters
to begin housekeeping without this nec—

essary knowledge. To be sure they thought A

of shielding them from every care, but

we. must remember that this indulgence, ,

.only helps to make life a burden, _ not it
pleaSnre. Some one hassaid, “The road.

to a man’s .heart is through his stomach,” ’ .

and if such is the case, it becomes you, ‘
girls, to be eXperts in breadmaking. Learn
to make such bread that when placed upon‘
the table it will cause the man of your?
choice to exclaim, “The woman Thou
gavest to'be with me tempted and I-djd‘
eat.” I remember hearing astory when I.

Was quite young, of a gentleman who could" ,

 

not determine which of three girls he

 


‘ ' 2features of evening entertainments.

3

 

a wanted for his wife, so he went to each one
L of their homes, told them his horse was
' very.sick, and nothing but scrapings from
nethe bread-board would save it. Undoubt-
" edly they would each one scrape off all they
' , could. At the’first place he got half a pint;
at the next one pint, and at the last none:
when he reached home his horse was well,
and he had concluded to take the girl who
put the flour into the bread, _npt on the
board, hence a wedding was the sequel of
’ keeping a clean bread-board. Use every
: . precaution; and if your bread is not good
. blame the miller. :
- There is a rhymed recipe for cern bread,
as follows:

One chp sour milk, one cu p sweet;,

_ One good egg, that you wil beat;
Half a cup molasses. too.
Half cup sugar add thereto , .

' With one spobn of butter new,
Salt and soda each a spoon, .
Mix up quickly and bake soon,
Then you have corn bread complete,
Best of all corn bread you meet ,
It will make your boy.’ s face shine
If he s like that boy of mine.

‘ If you have a dozen boys, . ,

To increase your household foys _ .’ '

_ Double then this rule I shou ‘ ‘
And you‘ll have two corn cakes good.
When you have nothin nice for tea
This the very thing wi
All the men that l have seen,
Say it is of all cakes queen;
Good enough for any king,
That your husband home may bring;
Warming up the human stove.
Cheering up the hearts you love;
And only Tyndal can explain

, The links between corn bread and brain.

Get a husband what he likes
And save a hundred household strikes. ”

Henry Ward Beecuer
bread and good water are. good enough for
any one, and I hope all the homes _ that are
represented here to-night never have poor
bread.» Let us remember. to ponder the
blessings we entreat from Heaven; and feel
what Werepeat when we give utterance to
the prayer that asks for daily bread. ’

._._—...__

HOME AMUSEMENTS.
Charades have become popular again as
some ingenuity, ready wit, and a few old

clothes for “costumes,” . an audience may
be well amused with little expense. *The

' '1 charade's often give opportunities for in-

, 'troducing tableaux, and always there is the
' fun of guessing “ the word. ”

The “geographical social” is a new idea

- in socials. The gentlemen are given cards,

on each of which the name of some county

in Michigan is printed, while on the cards

- given the ladies are printed the names of

the county seats cerresponding to the

counties. It is the duty cf each gentleman

‘ to hunt up the county seat of his county to

' ‘ take out to supper, and if he cannot tell the

’ .‘name of the town,-he must pay ten cents to
obtain the information. If the social is
given to raise money for a specific, purpose,
the gentlemen pay ten cents for their cards.
, The latest society craze has come to the
surface down in Ohio,. where they have
what'they term “ poverty dances.” - At one
of these dances, held recently, invitations,
printed on straw boards" and enclosed in a
j cheap yellow envelope, were sent out to the
number of two hundred; bill 46 cents, sup-

. , per 19 cents. .No gentleman .was allowed

in the reom who had not two patches on
his clothes, and the ladies were. dressed in
, _ calico. A prize was offered for the poorest
V suit worn. ~ - a

J-t C)
, a» ‘51“
K“

says that good -.

With ‘

STRICT ABSTI-NENCE.

I have been wondering lately. if’among
r all our HOUSEHOLD readers there would not
be a dissenting voice raised, after some of
the recipes which have of late appeared in
its columns, but as yet, all have been silent.
One of our writers condemns cold pie. Now
I am not a particular friend of the above
named article; have often wished that pie
had never been invented, but far better cold
pie, or 'old pie, for husband and sons, than
the delicious pudding whose dressing is
made with wine or even ’fruit juice contain-
ing alcohol, caused by fermentation. And
I have wondered if that plum pudding
could not be pronounced delicious, without

-~ the glass of brandy in its compositibn, or

its accompaniment of burning brandy on
its'entrance into the dining foom, which we
'are told is the true English style. Let old
England keep that style, and let us Ameri-
can mothers see it, that no liquor of any
kind enters into our culinary preparations.
Concerning its danger Julia Colman writes
as follows: - “The kitchen is very often the
stronghold of the drink habit in this
country, from the fact that a great many
of our inherited and imported recipes give
flavoring of wine or brandy, to say nothing
of gin, rum and whiskey. These are often
carelessly copied, even by our religious
papers, and as carelessly practiced by re-
ligious people. If they- have their atten-
‘tion called to the matter, they may say that
the heat drives away the alcohol and noth-
ing but the taste remains, never seeming to
think of the absurdity of supposing we could
taste the stuff if it was not there. But this
taste is the very thing to.be feared, whether
it creates in children a familiarity with the
liquors used, and thus makes them in after

' years a prey to the drink habit; or whether

it re—awakens in the reformed man the ap-
petite which has done him so much mis-
chief; and which has been with so much
difficulty subdued.”

I have one little boy. and never will he
say that he acquireda love for wine, cider,
or brandy, through his mother’s influence.
We can never be too careful as to the
influence we cast around our children,
and the teachings they receive from us; and
if in after years, through the influence of
others, t ey should be led from the path of
virtue, tru h and temperance, in which we
have sought to guide them, I do believe that
if any joy can mingle with such great sor-
row, it will be that we have tried to do our
duty. I have a friend whom I'have often
heard speak on this subject. She was
raised in a day when liquors were deemed a
necessity in the household, and the daily
addition_of brandy and loaf sugar was made
to the milk of the bottle-fed baby, by the
‘loving mother who was so anxious for the
welfare of her only child,- as to spare no
pains to follow the advice of friends and
physician. Now that woman confesses to a
love for the taste of all kinds of liquors, and
has often said that it was a blessed thing
she was not a boy, ”else that taste, coupled
with the associates with whom she might
have mingled, might have led her down the
drunkard’s path. But now she is a firm
advocate of the most strict'form 'of tem-

 

perance, and would no more give brandy-to

 

her little ones in. the way it was given to
her, than give them a slow poison. "A
learned physician said,‘ “ The devil first
binds with a hair andthen with a chain;
and the man who occasionally uses in-
toxicants, is bound with a~hair, which
soon becomes a chain that cannot be easily
broken, but binds firm to the chariot wheels
of Satan.”

It also seems to me, that the remedy
which was used to cure Tom of his love of
card playing was a dangerous experiment,
and althought it may have worked satis-
factorily in his case, 1 do not believe: it
would always prove a sure cure: but, would
rather help some natures farther along the
downward path.’ I knew ayoung boy who
was presented with a pack of cards by his
maternal grandfather, (a man old enough
to know \better) and whose mother said;
when told by a friend that she should not
want such a present made to a boy of hers,
“Oh pshawl I’ll risk Charley.” Judge
now of her feeling when through the win-
dow of a gambling saloon, guided by his
sorrowing wife, she beholds this same boy,
grown to manhood. excitedly playing with
regular gamblers. Think you that her grief
and shame are lightened because the game
was learned from the father, under the
home roof? We all know strychnine,
opium and morphine are useful remedies,
when Sparingly used in the hands of a
skillful physician, but extremely dangerous
in the hands of the quack, or even the
loving home-dosers, but as well keep them-
lying about within reach, as to advocate
that an education in evil things, will al-

ways cure the young of thelove of the evil.
Non-m Anus. R.
———...——_

EMOTIONAL WOMEN.

The acts and words of woman are said to
be swayed or determined by her emotional
nature,‘ while men’s are determined and
governed by the dispassionate dictates of
reason and judgment. If true, it is well
that women have bright exemplars of the
correct and praiseworthy results of emo-
tional inepiration. '

One phase of- this emotional tendency is
shown in a way to disgust all sensible peo-
ple, and make true women blush for; their
sex. Of this sort is the mawkish sympathy
shown ' the depraved, vicious crin'mal,
when once outraged law has tightened its
coils around him, and bids fair to enforce
the penalties so richly deserved. While at
large, defiant and aggressive, timid women
tremble at the mention of the evil-deer,
and worry themselves into hysterics with
their morbid fears of what might be, if he
should seek their vicinity or homes in the
pursuit .of his evil practices. They will
turn up their eyes in horror of his dreadful
deeds, and exhaust the feminine vocabulary
of objurgatory adjectives, to express their
detestation of the Criminal and his crimes.
The law and its officers come in for a share
of their denunciations; and their exclama-
tions of what “they should do, and what
they might do,” would certainly give the.
officials new ideas of their duties, ’and the
proper way of performing the same. I
fancy one would judge from their conversa-
tion that they, (the women) could perform
the duties under discussion in'a much im-

 


 

proved and workmanlike style, and with

assured success. With them there would be
no such word as fail.

_ But after‘a while, the bold, bad man. is
caught and caged. There is a feeling of

. relief; then curiosity rises, paramount.
What manner of person can he be, and
what does he look like? Perhaps, after
many tremors, they decide to take a look
at the “object. ”_ At first it is only a peep,

' taken ina terror-stricken way, but at last,
realizing his helpless condition, they gather
courage to take a closer look, and finding
the fellow minus horns and hoofs, a
revulsion of feeling comes, and they be-
gin to pity his hapless condition. Soon
they look upon him as a martyr; the law
and its oflicers are tyrannical oppressors,
and a puling sentimentality giamours what

»little sound sense nature bestowed, and
they go “ mission mad ” to save the soul of
their hero.

Of this form of moral mania comes the
gathering of women around the lowest
malefactors, the incense of pitying tones
and tears. the presentation of delicacies,
sweets and flowers; things that fit the
. crime-loving soul and depraved, degenerate
heart, about as well as an angelfs crown
and harp wguld suit a demon. When
avenging justice declares the'criminal’s life
forfeit, then thedementia runs riot. Their
dearest friend never called for one-half
the devotion and ardor. They have no
thoughtto waste or pity to spare for the
suffering and desolate, but pure and un‘
fortunate; Everything is swallowed up in
the saintly anxiety for the justly condemned
felon. So they gather round him, they, the
— ,pure, sweet, innocent, well-meaning, . but
. eddies-headed women: women not always
young or ignorant; they press his crime-
; stained hands, they shed pitying tears,
they offer up prayers more earnest than they
ever did for self or friend, they bring of-
ferings of self-abasement, sing the songs of
Christian faith, hope and love, and presto!
the blood-stained murderer, the howling
anarchist, the traitor to all who have trusted
him. the alder and abettor of any or all
. most horrible crimes, emerges a full-fledged

saint, and goesshouting hallelujah from
the gallows!

. ‘But the deep has depths yet unsounded.
Nina Van Zandt, of Chicago, a young, pure,
intelligent girl, is impelled by woman’s
emotional nature not only to pity and save
the soul of a double-dyed murderer, but,
forgetting and forsaking all that is taught
‘by religion, morality. reason or decency,
throwsh'erself into the arms of this convict-
ed felou, and almost begs him to marry her,
Stranger still, her mother looks calmly on
without protest, and strangest of all, her
father, one-of the proud sex that listens only
to the voice of reason, he also allows, if he
does not counsel the sacrifice.

It isa pitiful, pitiful spectacle. No

wonder that other relatives are prostrated ,

with 'grief over such an infatuation; May a
kind Providence yet shape the rough-bowed
ends, and bring light out of this terrible
darkness.

It is time that pulpit and press took up
the cry against this terrible evil; that law
put'forth its strong arm to prevent it; that

hole, however small.‘ j‘he farmer must not

 

0

people of all degrees and station called
aloudagaiust it. 5" ‘ _

Let none think I would take, even from
the viiest, the hope of Heaven, or withdraw
from the lowest the helping hand. Human
sympathy should be eyer ready, next to the
Divine compassion, to pity, help-and save,
God’s ministers should seek out the most
wicked, and offer pardon and repentance.
But it is a weak, unwomanly, unworthy
emotion, that sends women to the cells of
hardened, defiant, reckless criminals 'to
fawn, cringe’, and supplicate them to im--
pious, hypocritical repentance, when if
once beyond the pale of the prison, defence-
less womanhood, even in-the person of one
of these sweet sympathizers, would go down
before them like grain before a reaper; they
would neither pity nor spare. v . '

INGLEsmE. . A: L.,L.V '

FROM QRODUCER TO CONSUMER.

Recently, as I took up the HOUSEHOLD,
my attention was arrested by these words,
“ Wants to know, you know,” and before I
had half finished reading it‘I looked to, see
who had been so imposed upon. Imagine
my surprise to find- it our usually placid
Edito1. At once the question arose in my
mind, who does eat all the best of our
apples if city folks don’t? The apple
buyers are generally from the city or some
country town (which makes’them all the
more particular), and offer us less for a bar:
rel of the nicest fruit, than Beatrix says she'
must pay for a bushel. _- ' Every apple ' .must
be picked j list so, and then they send half
a dozen men or more, and perhapsa horse
or two, to pack them, with instructions not
to put up one that has aspot ora worm

say a word againstit, 'and when. they are
through, he may put what they left in the
cellar, and try to get something for them in
the winter, or feed them to the pigs. He
thinks he must let all go they will take, in
order to realize anything from his orchard,
and his family can get along with the culls,
which makes the wife almost wish-she were
a city lady, so she might-have a little of the
best sometimes. IT do not like to have
Beatrix have the impression that the farmer
is the one'who will put in anything that
will fill a barrel, and I propose to tether
how she may find out. Just send to some
farmer in the fall to put up a barrel of good
eating apples, and offer him a living price,
and 1- believe she will be pleased. I would
not mind the task myself, for I can pick
apples, face a barrel, and fill it too. As
Beatrix tells what she would do if she were
a farmer, I will venture totell what I would
do if I lived in the city: I would send direct
to some good farmer for V my winter supply
of apples, vegetables and butter. and if I
had a suitable place to keep 'it a few weeks,
I would net eat butter even in summer that
did not come direct from the farmer’s
cellar. , _

Some time 1 will try to tell L. M. R. of
my “daisy ” pantry for a farm house.
' ZILLAB.

'Mns. 0., of‘Kalamazoo, sends this mes-
sage to L. M. R.: “ By all means have a
furnace. 1 have a register in my kitchen,
which keeps it and the pantry warm all

 

night. No frozen milk now, as in the days

THE HOUSEHOLD

when we depended upon the cook stove to
warm the pantry. 1 do not think it would
be advisable to keep the milk in the cellar
during the winter; but the cellar should be
in two parts, one for the furnace, fuel,
ashes, etc; the other for vegetables and
fruit.- I have a “daisy” kitchen and
pantry, but will not describe it for fear of
the waste-basket.- Will some of the ladies
gives recipe for graham crackers?” We
wish Mrs. 0. would describe her pantry
and kitchen if she thinks the arrangement ,r
better than that of those already described
in the HousEnoED.

A CORRESPONDENT of the Husbandman
says she mixes her starch with hot water,
instead of cold. and uses it as she does un-
cooked starch. She finds it better. Let
the articles lie fifteen minutes after starch-
ing, rub them well and use clean, hot
irons. This method is also highly com-
mended by a Detroit lady who has used it
for a number of years.

Mas, E. P. v., of Prattsburg, N. Y.,’
wishes to know how to cleanse an iron -' ‘
teakettle, also how to make brown bread.

# .-——«p-—'-— "
Useful Recipes. ‘
APPLE SNOW. -'l‘ake four baked apples
and scrape out the pulp. When cold add the .

. beaten white of an egg 1nd a cup of powdered

sugar. Beat one hour, first with an egg--

heater and then with a fork. The fluffy, de- . i

licious mass swells like a balloon and often?

must be moved from dish to dish until ready- 1 p,
to s9rve.'1‘he above quantity is suiiioient for

a family of eight persons—that is, well-bred
persons who do not expect to make a whole
meal 01! a delicacy. This is very beautiful,
and even more delicious if eaten with cream

CELEax Cnooun'rrns. —Minoe the white part
of the celery and mix well with an equal
quantity of bread crumbs , add to a quart of the

mixture the yolks of two eggs, aheaping sail; “ l7 _’
poon of- salt and a pinch of cayenne; moisten _ p. '

with a little milk if the moisture from,
the celery is not sufficient. Shape in'_

cones, dip in egg and crumbs and fry in, ‘_

plenty of hot fat. —From Murray's Book [of I
STEWED CELERY. -Wash the heads and trim _ ’
off the coarse outer leaves. Cut in small
pieces and stew in a little broth. When ten-
der, add a cup or sweet cream, ateaspoonful
of flour and a piece of butter as large as a
hickory-nut. Seas on with pepper and salt. — I.
Housekeepers: Cook Book.’

Enmn Canaan—son celery, tut into three ',

or four inch pieces, in salted water until ten- I ‘

der; then drain it. Make a batter, using two

eggs to a cupful of rich milk and enough ng
flour or fine bread or cracker crumbs to give . ' "

proper consistency. Roll the pieces of celery

in this, try them to a delicate brown in not . _ I

lard and serve hot.

CELEaY A LA Aspmens. —Cut into six or
seven-inch lengths; tie into bunches, bind. u-

with a bit of whitemosquito net, and cook it!
, salted water until tender. _ ,
slices of bread, put on to a platter, arrange -> ‘

Toast some thin .

the celery on the toast and pour over all a;
dressing made of a pint of milk slightl“
thickened with a little cornstarch, and sea‘
sened with ;pepper, salt and a spoonful of
butter. :1 . .. _ .