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DETROIT, J’TJ' N E 27, 1887.

 

 

THE HOUSEHOLD-"Supplement.

 

 

A LOVING WORD.

Only a loving word.
Which cost us nothing to say:
And yet in the web of a tangled life
It shines like a sunny ray.

Only a loving word 2
But it made a weak heart strong;
And helped a tempted soul to choose
The right instead of the w rong.
Only a loving word!

But it brightened a gloomy day,
Or, spoken to someone, w:a"y and sick
lt charmed their pain away.

only a loving word!
But it made the angels smile;
And What it is worth perhaps we‘ll know
After a little while.
—-Léllir¢u Gray.
——-—<o>———
THE ERA OF BARGAINS.

Daffodilly, in a recent letter to the Horse-
noLn, justly decries the present craze for
cheap things which leads women to waste
much time and m )ney in the search for
alleged bargains. I say waste advisedly,
because I believe the most of the goods ad-
vertised as so wonderfully cheap are Shams
and delusions, and that by their so—called
cheapness the unthinking are tempted to a
profuseness of expenditure for articles which
in a little time are thrown aside as “no
good.” They are cheap, certainly, as cheap
in make and material as in price; we buy
simply because they are so cheap, not be-
cause we need them. A fundamental prin-
ciple of business is that in this world of sin
and sorrow you do not. except by rare
chance, get ‘l‘something for nothing." So
firmly has this maxim Ioeen impressed upon
my understanding, not only by observation
but also by diverse and sundry experiences
when I was "green," that l avoid those
stores which advertise these wonderful bar-
gains, and deal with those merchants who
handle standard goods, at reasonable rates
for good articles, and whose salesmen are
instructed to tell the truth respecting the
quality of the goods, whether they make
sales or not. And I am sure that at the end
of the year, financially I am as well oli’ as if
I had haunted bargain coumers, and I know
I am more amiable in temper than it" I had
struggled through a twelvemonth with
dress goods that fade in the sun and

“cockle” in the rain, millinery that cannot

withstand dampness, and the shoes that
somehow seem to dissolve in a shower. In
a. spasm of economy I once bought. a pair of
white kid gloves for fifty cents; I would
wear them only on the one occasion and I
thought they would certainly do for “one
night only.” But they did not. Arrived

 

at the festive scene I gingerly put them on,
but an unlucky pull Split one clear across
the hand. I would have given a five dollar
bill for a decent pair at that moment, and
the mortification I experienced during that
unhappy evening was cheap at twice the
money.

1 do not wish to be understood as advo—
cating the purchase of high-priced goods,
always. There is a golden mean between
the most costly and the cheapest, where the
judicious buyer can get the worth of her
money in qualities suited to her position in
life and the length of her purse. Novelties
are almost invariably costly, inferior goods
cheap. Between the two we can find just
what we require, of good quality, at medium
prices, and it is wisest to buy right there,
and not be beguiled by seductive advertise-
ments into taking poor goods becmse
they call for less cash outlay at
the moment. 'Z‘ney are most expensive in
the end. Tue starch and dye wash out of
the ready—made clothing. the tin-ware dis—
closes its sheet-iron basis after a week’s
wear, and the “silk” umbrella leaks itself
away in a drizzle of inky drops; we have
neither the money nor money’s worth.

But the jtm at the “bargain counters”
indicates that there are many who believe in
the gospel of cheap prices. The Evening
News, of this city, very humorously aswell
as truthfully describes such a scene. The
conversation is between two residents of
" Corktown "' who attended a recent “nine
cent sale” at a city store. Mrs. Daly in-
quires of Mrs. Doyle why sue. missed the
opportunity, to which the latter makes an—
swer:

“Oh. the Lord swe us. wasn’t I purty
near killed in the croosh‘.’ Av alithe pushin’
an’ crowdin’ an‘ grabbiu’ an’ snatchin’ that
I iver seen in me loife, it hate it all. Begor
I was jammed in betune a big colored
woman an“ a Polock gyrrel about three
feet acrass the nick, an’ upon me word I
belave me liver is as flat as a pancake this
vurry minute. To see the foightin’ an"
shcramblin’ an’ crowdin’ goin’ an at that
bargain counther ye’d have tuk yere solemn
oath that they’d shthruck their only chance

in loife to git a change of undtherwear. A .

shurt an’ pants for eighteen cints!
iver hear av the loike‘.”

“I liver laughed so much in all me born
days. I didn‘t git widin soith av thim at
all. Mrs. Casey shlid in betune the crowd
loike an eel, au’ got herself forninsht the
counther jisht in toime to git the lasht
pair. People that had frinds at the fruut
were ketchin’ the shurts an the floy as
they were thrun back to thim. thhcrs ud
make a grab for ’em, an’ the clarks had
all they end do for about twinty minutes
to prevint a bloody roit.

"‘(iimme ptnts,’ says an ould Dootch
\voinnu jisht as a Winch-laced risidint av

Did ye

 

 

the Kyass farrum took in a small pair an
the tiny.

“‘They won‘t lit ye.’ says the Yankee
woman; ‘yere not built that w.y.’

“There Was about a down av the neigh-
bors down forninsht the shtore at six o"
clock in the niornin' waitin' to git the
fursht crack at thim. )lis. Bit-Nultv over
there hey-ant bought a dollar an” sivinty
cints worth. an’ she had to git li‘oley to
help her ott‘ the kyar wid her bundles. If
ye’d seen the procisshion av wimmcn wid
parcels that wint up this shtltreet to—day.
begor yere heart ud ache VVIlI pity to think
av the sthrane the clo‘hes-linvs av this ward
’ill have to shtand nexht m ek.”

“Yis, an’ wait till ye hear the slmeers
of contimpt thim that got left ’ill have for
those that got there. I’ll bet a button
that the nexht piece av shlang ye’ll hear an
this shthreet ’i'l be ‘There gies Nancy
McNultv wid her cheese cloth pants.’ ”

And all the cheap linery tempts to extrava<
gance. Foolish wives and daughters stint
the family in food and furniture to buy
the garments which imitate in material
and trimming the elegant wrappings of
the wealthy. They pay more than the cost
of clothes more suited to their means, and
get far. less service from them. But this
is a folly which cannot be prevented.

The best value one can get in ready—
made garments is without doubt in under-
wear and children’s clothes. Ilow such
good undergarments can be sold so cheap
is a marvel. The women who make them
are paid a mere trifle, we know, but the
manufacturer must be content with an
extremely small margin also. True, the
material is bought at \‘Jllolesale ates, cut
out dozens of garments at once by mtting
apparatus Worked by machinery land any
who have bought the garments will te--ti-
fy that there is no superfluous cloth al—
lowed in their cut), and many are math in
establishments where the sewing machines
are run by steam or electricity, all of

which goes of course to lessen cost of
production. .\'o fitting is done, everything

being made to measure; the nightdress
which fits the tall, thin woman round the
shuulders needs a ruffle round the bottom
and somewhat resembles a pillowslip in
the matter of width. (hirments are made
in assorted sizes. but humanity is not.
Dati'odilly says every woman who does
not do her own sewing can help reform
in the matter of low prices paid sewing
women, by employing a seamstress in her
home. Yes. if she can secure a capable
one. I do not know how it is in Chicago,
but 1th know that in Detroit it is not was;
to find them. \Vonnn won! 1
shop work. where every garment i~. like
every other, than l:*_tl'il ta» cui and lit, them-

atithvl‘ lake

selves. even so stop?- an article as a

 


  

 

,..m' 4. ._

., up“... 7,, «in-'-

THE HOUSEHOLD.

 

nightdress. And where they are competent,
they demand higher wages, with board, that
the women with much sewing and small
means, can afford. There is money in
sewing for those who fit themselves to do
good work: not, of course, for those who
are content to take these garments at star-
vation prices from the wholesale dealer,
but for those who have skill beyond that of
automatons. Before such could find work
as seamstresses they would have to evince
intelligence enough to cut a garment the
right way of the cloth. If a wdman is
content to do poor work, she must accept
low wages. If half those who besiege
manufacturers for a chance to earn these
low wages, would go into domestic ser-
vice, or do a better grade of sewing, bet-
ter wages would inevitably be paid. Helen
Campbell, who has been investigating the
condition of the sewing women of New
York, says many of them simply vrjll not
abandon the shop-work for other trades, or
try to better their own condition, in work
where they would be required to exercise
intelligence and skill. They make the
garments exactly alike. no skill goes to put
them together, they grumble over their pit—
tince, which indeed is hardly enough to
Sustain life, but what can you do with peo-
ple who will not even make an effort to
better their condition? I pity them, with
all my heart. in their poverty, but be-
lieve they hold the remedy principally in
their own hands. Ill-)A'I‘RIX.

———_.oo———

ANTIQUE LACE 1N CROCHET.

 

Chain fifty, one treble in eighth stitch.
*Chain two and make one treble in the
third stitch following *. Repeat from * un—
til you have 14 holes ending with four treb-
les. Chain eleven. Turn.

Second row—Skip eight- of the 11 chain,
and make four trebles, so that the last treble
of this row will be in the first treble of the
previous row. Chain two, skip two trebles,
four trebles in the folloning four stitches.
* Chain two, one treble in the third stitch. *
Repeat from * to end of row, making 13
holes.

Third row. —Chain five; make 1-3 holes
ending with four trebles. Chain four, wind
thread three times around hook (work as
the treble stitch. bringing the thread through
two loops four times) and fasten in the hole
between the two shells. Chain four, one
treble in last of four trebles, three trebles
in following three stitches of the 11 chain.
Chain eleven. Turn.

Fourth row—Skip eight of the 11 chain,
four trebles. Chain six, and double crochet
before the extra long stitch, one double on
the long, one double in loop after the long.
Chain six. four trebles, ending with 11
holes. Chain five.

Fifth row—Make 10 holes, four trebles,
chain six, five double crochet, Chain six,
four trebles. Chain 11.

This finishes half a point or diamond.
Continue in this way until you have two
holes and 13 shells in the point, then in-
crease the number of holes until you have
nine shells and 10 holes, then increase the
shells on the edge until you have five shells,
and make ten holes. When you decrease,

crease again to nine shells, and decrease
until there are only two holes. This makes
a square of nine diamonds, three each way,
with two diamonds between, and is a varia-
tion of the common antique lace.

This may be made any width by simply
increasing the number of diamonds. Inser-
tion can be made to match by making a
chain of about 100 stitches with 14 holes on
either side of the four trebles, and using the
same directions as for the lace.

For the little dresses made of this lace,
thread should not be too fine. No. 36 of
cotton, and 50 of linen will be plenty fine
enough. For the “Mot r Hubbard” dress,
the lace may be a little finer, but not finer
than No. 40 cotton or 60 linen.

MILL MIMIE.

Fonnsr Lonon.

____...___
A YOUNG HOUSEKEEPER‘S PER-
PLEXITIES.

 

I am a housekeeper, a farmer’s wife, but
not a natural one, and what success I have
in my vocation comes only after numberless
disappointments, trials, tears and a sufii-
cient quantity of red tape. It seems that I
require so much for so little. To knock a
cake together out of eggs, sugar and butter
thrown in promiscuously, the fire mean—
while looking out for itself, put in the oven
while the manipulator, on other duties bent,
forgets all about it seemingly, and then
have the best of cakes to: tea, is——well,
it’s something I never expect to do.

But to-day I have had more than my usual
share of disasters. A lady said, “I had a
crock of rancid butter, hardly knew what
to do with it, but finally bought a can of
concentrated lye and had the loveliest of
soft soap.” So I thought if she had such
good luck, why not I? and forthwith bought
a can of lye. The directions on it were
plain enough, four pounds of tallow to one
of lye, dissolve lye and boil until fallow dis-
appears and your soap is done. I did so.
When cold the substance was thick like
soap, but does not feel like soap, neither
ivill it suds at all. Quite a quantity of the
grease raised on the top. Can any one tell
me how to make it into soap?

Then again we thought some strawberry

jam would be nice. My Horsnnorms of
’85 and ’86 were away being bound, and all
the recipe I could find was “ Busy llouse-
keeper’s ” for raSpberries: pound for pound
and boil until thick. I did so; but it seems
to me I have got preserved berries instead
of jam, or isn’t there any ditference‘.’ I
never saw any strawberry jam, but know
wherein mine isn’t satisfactory. Boiling so
long gives it a dark look and strong flavor.
Is there not some way to have it thick with-
out losing its color and delicate flavor by
continued boiling? Do you jam the berries
before cooking, or not? Raspberries will
soon be here and I would like to know how
to make a good jam.
I feel compelled to add that I am a young
housekeeper; the above were my first at-
tempts at making either soap or jam, and
until my marriage I could not tell wheat
from grass. So please aid me for 1 have so
much to learn. DOT.

 

[We think the trouble with the soap is too

 

chain five instead of 11 stitches. Then in-

more lye. cautiously, not to get too much.
Soap “behaves that way" sometimes, Out
of pure perversity it would seem, but prob—
ably because of the varying solidity of the
grease or strength of the lye. As regards
the jam, all jams are darker than preserves
or jellies, but should not be too dark. Rasp-
berry jam is better flavored if composed of
one-third currants and two-thirds raspber-
ries. The berries should be mashed, and

fore adding the sugar, of which we think
three-quarters of a pound to a pound of
fruit is ample allowance. After adding the
sugar cook till by trying a little on a plate,
no juice gathers about it, or when cold it
seems of the usual consistency of jam.
There is no necessity of boiling two hours.
Cook in a porcelain lined kettle. Do not
be afraid of stirring it, as itmust be watched
that it may not burn. For jams and jellies
some good authorities recommend heating
the sugar in the oven before adding to the
boiling juice,thinking the jelly therefore re-
quires less boiling and is lighter colored]

-— ~—-—-o.—-—-——-

THE DUTIES OF A GUEST.

 

The article on “The Guest Code” in the
HousEHOLD of two weeks ago was very
apropos just at this time when so many are
preparing to visit friends and hoping for a

little points which are worth our thought.
There is a great difference in the “guest
qualities" of different persons. Some come
into our homes and “fit in” so nicely and
harmoniously that we feel we can almost
consider them “one of the family,” some—
how they have the happy gift of being
around when wanted and out of sight and
hearing when we would not be glad of their
presence. Tact and thoughtfulness make
them agreeable, aside from other charms; it
is with genuine regret we say good-bye, and
our wishes for a repetition of the visit are
from the heart. Others are much less pleas—
ant to us, when brought into. the intimate
relationship of the family, and we catch our-
selves almost involuntarily counting the
days before we will be alone again. They
lack in tact and adaptability, though they
may be fine in conversation and lovable in
character.

I think a quick understanding and ready
acquiescence in plans made, for her enter-
tainment is one of the (pialities that endear

up her own personal preference. butit should
be cheerfully done; sometimes she finds
herself booked for a party when she does
not feel like attending, or her hostess does
not care to go where she especially desires.
In such cases it. is sometimes possible to ar—
range to suit both parties. but the guest
ought not to insist on her own way, to tho
inconvenience of her friend. The hostess
will thoughtfully arrange as pleasant a pro—
gramme as possible for the amusement of
the guests under her roof. and except for
good reason it is best to fall in with it, as it
has probably cost her no little thought and
contriving.

Never dwell on the discomforts of any ex-
pedition undertaken at your friend’s sug-
gestion, such as rain, or heat, or dust. or an

 

much grease. and would heat it up and add

accident of any nature. It is ungrateful,‘

cooked about 15 or 20 minutes, gently, be- '

pleasant change, but it does not cover many-

a guest to her hostess. Often she must give ‘

     
   
   
    
   
   
   
  
  
   
 
   
  
  
   
    
   
  
  
  
  
  
  
  
  
   
  
  
  
   
    
    
  
    
   
  
  
  
  
   
    
   
      
  
    
   
  
   
   
   
   
   
   
  
  
   
    
    
    
   
  
    
    
   
   
    
     
   
  
  
   
    
    
  

.‘Q j

 
 
   
            
   
    
  


c, rug-rm“

"Q

THE HOUSEHOLD.

3

 

 

for the design was to give pleasure and the
hostess would have foreseen and prevented
these drawbacks if possible. Dwell on the
good features and forget, or at least do not
speak of.the annoyances: a grumbling guest
is a nu'sance. One ought to evince a will-
ingness to be entertained an .i an interest in
what may be considered noteworthy to
which attention is directed. There is a
great difference in people in this respect.
I recently entertained two strangers in our
city Who were types of the two classes ; one
was interested in whatever was pointed out
as worthy of observation, nor afraid to
show her pleasure: the other glanced at the
same things and let her manner say, “Yes,
Isee that; it don’t amount to much; show
me something else.” You can readily imag-
ine they inspired me with very different
feelings.

Respect the little peculiarities of your
hostess. You probably have a few of your
own, you kno v. If she prefers not to have
pins stuck into her best pincushion, do not
attempt to convince her of the ulterior pur—
pose of pincushions by making a porcupine
of it. Watch to see if any of your ways are
annoying to her, or to her husband, and if
so, change them. If she is poor and sensi-
tive, do not entertain her by telling how
beautifully Mrs. ——-—-’s house, where you
visited last summer, is furnished, how m my
servants she keeps, nor how elegantly she
dresses. The chances are that the conver-
sation will not be agreeable to her ; she may
feel the contrast is too great, to you, between
her modest home and the affluence you de-
scribe.

If there are children in the family, the
guest must set a double guard upon herself,
especially if she is not accustomed to chil-
dren, or if she has one or two of her own
with her. She may think the children per-
fect little imps of sin, but neither by look
or act must she betray her dislike, for even
the most disagreeable children are lovable in
a mother’s eyes. And if the children of the
guest and those of the hostess do not agree,
and quarrel and fight, it is far the best plan,
if one values the continuance of friendship,
to cut the visit short, and return home.
Such a visit, if prolonged. has often severed
long-time friendships which would other-
wise have continued.

Give your hostess some time to herself.
Even if you are “full of talk,” don’t follow

her around and insist on kee in r u ) a con—
- e

versatiou while she is flying about the
house; you hinder and annoy 110'. it is a
good plan to take yourself off to your own
room for a part of every day, relieve your
hostess from the task or pleasure of enter-
taining you, and give her a chance to attend
to various phases of the domestic situation
Without witness. lie careful not to appro:
priate your hostess’ favorite armchair, or the
seat by the window where she
“drops down” for a minute’s rest, or es-
tablishes herself for her afternoon work. in
other words, try not to secure your own
comfort at the risk of discomfort to others.

If you undertake to assist in any way
about the work of the house, find out your
hostess’ method and adhere to it, rather
than force upon her your own way, though
you may think it better because you are ac-
customed to it. Most of us are “joined to

 

our idols” i. e., our own ways, which seem

most expedient to us, and dislike innova-

tions. L. (r.
Dmunn‘.

 

mo—A-

HOME DECORATION.

 

A contributor to the New I’m-k World
takes off in good shape the advice so often
given to young and ambitious housekeepers
in reference to home made decorations for
the house. Some writers on household
topics give such ridiculous directions for
cheap furnishings that the absurdity is plain
to the most inexperienced; others are de-
luded into spending money they can illy
spare for the materials to manufacture some-
thing which they are assured will cost but a
trifle and give good satisfaction. As a
general thing the amateur workmanship
produces “shaky” results, and when the
total of the small sums expended is ascer-
tained it is found the makeshift has cost
within a half or a third of what a plain but
serviceable article would cost if bought out-
right. When good black walnut curtain
poles cost but twelve cents per foot. there is
no money in buying gold paint to gild
broomsticks; when pretty and serviceable
portz'eres only cost $54.50 to $46 per pair econ-
omy does not consist in buying canton
flannel for draperies: it fades, and catches
dust, and one wishes in a year she had add—
ed the other dollar or two and bought some-
thing worth her money. The money for
cardboard and beads and tinsel and tissue
paper used to make paper flowers and air-
castles and a “sweet hair receiver” would
aggregate enough to buy one article at
least, which should be good of its kind.
But here is the World's sarcastic para—
phrase of some of the advice of the women
who—on paper—tell us how to make some-
thing out of nothing.

“A pair of old leather or rubber boots and
a bottle of Bo-cent gliding fluid produces as
pretty a parlor ornament as one could de»
sire. Set them in the window and fill them
with fresh-cut flowers and the effect is very
hors de combat indeed. . A battered water-
ing-pot gilded and decked with lavender
ribbons may be hung in an alcove and gives
an air of moistness to the room. A wheel-
barrow painted green and trimmed with
lace looks charming and can be utilized as
a washbasket Mondays. Those who can
paint may display their taste by embellish-
ing it with flower designs of various pat—
terns. Gilt is used now on everything and
goes a great way in adding embonpoint to a
room. -. , ». »
“A string of gilded tomato-cans hung
across the hall with pompous of hen’s
feathers stuck in them is a'briiiiantidea of
a gentiemm in Newark who ‘gives a great
deal of thought to "these things. He has
what. he calls a ‘dodo’- of bronzed pic-plates
along his parlor wail‘thateisz, very touching
when the soft twilight shadows play among

the irregularities of the metal, and it recalls 3

to the mind a row of ancestral shields. A
defunct bustle, adorned with narrow pink
ribbons, makes a dainty canary cage cover,
and an old white plug hat with designs in
India ink drawn all over it and the end of a
feather duster stuck in the top is a pleasing
device. Have you ever seen an old coal-
scuttle, which you might have discarded,
fixed up and hanging in a p n‘ior with the
merry summer sunlight caressing it? They
look lovely when hammered. gilded, and
lined with quilted ecru satin. A wash-
boiler may be utilized thesime way. It
can be suspended on three broomsticks
painted red. and filled with daisies in the
summer and cigar-stumps in t e winter.
“Everything can be utilized. Take a

Ct

 

pair of old polka-dot trousers that you would
not wear for fear of being , mobbed. and a
little trouble will make them exceedingly
decorative. Tie them with blue bows.
fringe the bottoms or sew; on ‘rick-rack.’
and nail them upon the wall. Stutfa lot of
dried grasses and cat-tails adown into them
till they assume a rotund and bulgeous ap-
pearance. A couple of green bottles stuck
in the pockets adds to the effect, or the
pockets may be utilized as card—receivers,
although an old vest will be better, as it
has more pockets and less‘ bulgeosity. A
large circle. of cold buckwheat cakes nailed
to a ceiling or arranged in groups about the
walls is a new idea and ayery pretty con-
ception. The y might have little landscapes
painted on them by your artistic friends. or
colored cards may be sewed on them. A
nice curtain can be made i5)! tacking them
all together and hanging them up with a
border of red flannel stitched to top and
bottom.

“Fish-balls when dry and hard can be
gilded and make artistic paper—weights; the
same may be said of biscuits. A lovely mat
or fire-screen is made of cold varnished waf—
fles riveted or glued together in a frame of
black walnut. it isn’t generally known
that a waffle with a handle to it like a flat-
iron is a good thing ‘0 scrub bare floors with
sand. There are hundredsof these things,
and i think half the pleasure is in thinking
out and applying them yourself. They add.
to the attractiveness of the home and aid in
keeping the women at home.”

«~— ,,

FARMING.

 

" The banks may break. canals burst up.
And milling secliom fail;
Through all the farmer has his lielils.
His threshing floors and llail.“

in driving through the country one can—
not but remark the improvement farmers
are making in their homes. Large and
elegant mansions are replacing the log and
one story houses. barns and sheds well
painted, hedges and board fences in place
of rail, which always to me looked so un-
tidy and odd. I‘he roadsides are cleared of
weeds and oak grubs, graded and seeded.
shade trees set at regular intervals, shrubs
and evergreens in the yards; and it would
seem that there was money in farming,
notwithstanding low prices and occasional
failures in crops. But while we accept this
as a fact, many men are leaving their farms
and engaging in other occupations, either
renting or selling outright. 1 think that
the secret lies in the fact that young men
are not contented to begin where their
fathers left off. in many instances the
dearest wish of the old people is to have
the farm kept by one of the sonsQ—it is lelt
to them free of mortgage, well stocked and
furnished with farming implements. It is
not long before the farm is encumbered
with a mortgage, and they say farming
does not pay, they cannot keep even, the
the farm is rented and they move to town.
I have heard it remarked that “Any fool
can run a farm.” It is not so; it needs a
man of brains in that branch of business.
as well as in any other. in fact that so
many failures occur, proves conclusively
that sound common sense and judgment
are needed. It will not do tolet fast horses.
line stock and dealing in “Options” run
away with a man: these and farm duties do
not assimilate.

Moderation should be exercised in every-
thing. A great many men are today home-
less, because they managed foolishly. If a
man can afford his double carriage and
matched team, line wool sheep and imported

 


‘4: THE HOUSEHOLD.

 

 

 

  

cattle, he should have them; but quite often
it sends him “to the wall.” Better drive
the “old grey” and platform buggy, have
a few grade sheep, milk the old roan cow
and wait for a “good ready.” There are
dark days in all businesses. It money
does come in slow and times are dull, it
needs all the better financiering, and
patient waiting for better times.

Farming has always been considered a
very independent business, but I have
heard men say that farmers were the most
dependent, being obliged, nearly always,
to take what was offered for their produce.
As far as that is concerned, we are all very
dependent creatures. The manufacturer
would not be obliged to employ his hun-
dreds of workmen, if there were no de-
mand for his goods. Railroads would fail
to make money kings if no freight was to
be shipped; the cattle ranches in the far
west would not be needed if there were no
consumers of meat. In every town we
see men who are running a large business;
they have several hundreds of acres to look
after; there is always a forty or eighty
that joins nicely on the east or west, it is
tempting, even if a large figure is placed
upon it; when the wool market opens they
step out a few days or weeks and try specu-
lating. They want some town office, they
want to be influential. in fact they want to
bethe men of the town. Farming if made
a success needs a man’s personal super-
vision; where you will find one hired man
who works for his employer’s interest, there
are nine who work because they have to.
If a man spends two or three days out of
each week lounging about town, whlle his
work goes at hep-hazard at home, he will
soon find out that the profit will not count
as much as if he were there attending to
business. I do not consider that it is a
foolish extravagance for a man to buy good
' farming implements and machinery; there
has been a decided improvement ill those
articles within the last thirty years, so that
unless one has them the securing of the
crops gets behind, and also the fitting of
ground for mom. Think how much harder
the work was, when all the wheat and oats
were cut with a cradle and bound by hand!
Then truly a man earned his bread by the
sweat of his brow. But I have known
instances where a inan would talk about
“saving” to his wife until she just hated
the word, but what little she was able to
save, and much more, was thrown away by
foolish 'moves he made and his inattention
to business. There are just as many labor-
saving devices for woman’s work; these have
improved with the last century. But there
are instances on record where a man owns
a binder, sprintrtooth harrow, mower, nice
plows, etc., and his wife struggles along
with no wringer, blistering her hands every
Monday because he is not able to buy one,
with only one wash tub, an old cook stove,
no pump in the cistern, drawing all the
water needed for a large family with a pail
and a pole. There is no better criterion of
a good energetic free—handed farmer, than
a big wood-pile; as a bright little girl once
observed in my hearing, “Mamma, any

one would know that my papa is a good
farmer; he has got such a great large wood-
pile."

l was visiting a friend once in St.

 

 

Joseph County, she was obliged to roam
around and pick up chips and pieces of
boards to burn, and there was no visible
sign that such athing as a wood-pile had
ever existed on the premises. I had known
her when a girl, and her father was always
such a bountiful provider that I wondered
how she could so calmly submit to such a
state of things, but she seemed perfectly
reconciled to her fate and never scolded her
husband, as I most certainly should had I
been in her place.

The farm is a good thing to have, it is a
good place to ive on. If it has its disad-
vantages, it I s also its advantages. A
man can be a gentleman—1nd the word
gentleman implies a good deal—and be a
farmer: his wife can be a lady, his children
can be well educated and accom‘plished. If
I had a good productive farm, things
pleasant and convenient around me. and a
fair income coming in each year, I would be
10th to leave it: I should think a while be-
fore I threw it up and went into something
that I was perfectly ignorant of.

BATTLE CREEK. EV ANGELINE.
-——---OOO-—-—-.

CANNED STRAWBERRIES.

 

In the last HorsElroLn E. L. Nye asks
about canning strawberries. I will give my
method. I think she cannot help liking
berries put up this way; every one who eats
mine remarks upon the fresh, delicious
flavor, and when a can is opened the aroma
fills the dining room.

Rinse until clean before hulling; after
they are hulled put in a large earthen dish
or new tin pan, cover with white sugar,
lift the berries carefully from the bottom
witha Spoon just enough to let the sugar
rattle down through and coat each berry,
and set away in the cellar for 13 hours or
until the next morning; then turn off the
juice and boil away as much or little as you
like, add the berries and boil just enough to
expel all the air, then can. If the covers
and rubbers are all right they will keep just
as 1 mg as you keep them in the cellar. If
the fruit is air-tight the berries will rise to
the top in a solid mass, but when emptied
out for the table they drop apart into the
juice, every berry whole and perfect; if not
cut with stirring before canning.

1 hope this will not prove too late to be of
use. M. E. II.

ALP-HIS.

 

QM—

 

INFORMATION \VANTED.

$ ___
Editor of Hol'slcllmli.

Can you or any of the readers of the
llol‘srzlloui inform me how to preserve rose

leaves for a perfume jar?
nus. Wlll'l‘Mnlth.
GR\NH BLAVi‘.
-__._ ...

GOOD \VtfliDS l-‘Hlt rm: Clll-l.\)ll£llY.——
Mrs. G. H. LaFleur, of Allegan, says
that for years she practiced the shal-
low-pan setting system of gathering
cream, but was never satisfied with that
uncertain and vexatious method of making
butter. When conditions were favorable
the results were fairly good, but who can
control conditions? A sudden thunder
shower will destroy one‘s hopes; and also
milk in shallow pans is exposed to the par-
ticles of impurity floating in the atmos-
o

 

phere, which are sure to ruin the flavor of
the butter. A great percentage of the cream
is lost during the hot weather, and it is
very laborious to make really good butter.
Six years ago Mrs. LaFleur purchased a
small family creamery, and has since-
practiced deep-setting of milk on the
creamery plan; she finds it very satisfactory,
and during the months of May and June
she makesa third more butter, and. in the
“ dog days,” or hot months, twice as much
as she was ever ableto make by the shallow
system of setting during these periods.
fiw

Mn. LEONARD, of Dearborn, called on
the HOUSEHOLDEditOl‘ last week to explain.
the manner in which strawberries are can-
ned without sugar in his family. The ber-
ries are cooked fifteen minutes. A cloth
wrung out of hot water is wrapped around
the can, over which is put a thickness of
dry cloth for convenience in handling, this
heats the can and prevents breakage. The
fruit is then put into the can, let stand a
minute to let the steam pass off, the handle
ofaspoon used to get out air bubbles, if
there are any, and the tops screwed on the
cans. Mr. Leonard says they put up three
bushels of strawberries in- this way this
season, using no sugar.

___...H-

LADIES, in this issue of the HOUSEHOLD
you hear the plaint of a young housekeeper
who is full of perplmity over the minutia:
of her business. And she is only one of
many, for young folks are marrying and
going to housekeeping every day; and the
novices are “working out their own salva-
tion” with tears and a terrible waste of
good groceries. Now, they are willing and
anxious to be taught, and the Hovsnnonn
is a good medium through which to reach
them. Remember your own troubles in
former days, and give your hard won ex—
perience for their benefit.

11‘ is said that two apples kept ill the
cake box will keep moderately rich cake
moist for a considerable time. The apples
wither and must be renewed, but the cake
keeps fresh.

 

___—H

IN the 18th line of the article “Very
Queer Laws” in last week’s HOUsl-zllou),
read “except with” instead of “and then.

only.”

Contributed Recipes.

VEAL FATE—One cup boiled rice; mix in
one well—beaten egg and half a cup of sweet
milk until it is the consistency of dough. Now
line sides and bottom of a well-greased dish;
in the center put stuffing of chopped veal,
well seasoned with brown gravy and butter,
pepper and salt. Spread over the top the re-
mainder of the paste; steam one hour. Turn
it out on a dish in which it is to be served,
and pour more of the brown gravy around it.

ALMOND (‘umn Guru—Two cups sugar;
half cup butter; four eggs; three cups flour;
two teaspoont‘uls linking powder; one cup
cold water; one lemon, juice and grated
peel. Bake in sheets for filling. Filling: One
cup milk; one egg: three teaspooni'uls corn-
starch; hall' cup sugar: one cup almond meats,
blanched and ’Ill‘ vanilla. Make the
custard and spread between layers; frost the
top, flavoring with the almond extract.

EVANGELINE.

 

tine:

BATTLE CREEK.

    
    

     
  
  

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