LIB RARY j)F CONGR ESS. ©|ap*.-l.i.. ©ojti^nQl^t !f a* UNITED STATES OF AMERICA. \ ' : -A THE UNIVERSAL HOUSEHOLD CYCLOPvEDIA, A VOLUME OF UNIVERSAL REABY REFERENCE FOB , \ '8 and / 1 ^n(mcim ^omm in ^tmricnn ponies. Con. -ng a Large Fund of Useful Information, ^acts. Hints azid Suggestions, Upoii the Various Topics Pertaining to Hortie Life, IXCLUDINO ^'E DECORATION, HOUSEHOLD MANAGEMENT, DOMESTIC FFAIRS, COOKERY, LADIES' FANCY WORK, MEDICAL MATTERS, FLORICULTURE, ETIQUETTE, HOME AMUSEMENTS, THE NURSERY, AUTISTIC EMBROIDERY, DECORATIVE PAINT- ING, LACE MAKING, THE TO I- X, LET, THE LAUNDRY, ETC. iJl 101890 With One Hundred and Eighty-Nine Illustrations. New Yokk : Fo M. LUPTON, PUBLISHEK, N08. 106 AND 108 PiEADE STREET. 1890. \ /I I \ I COPTEIGHT BY M. LUPTON, 1890. PREFACE. The object of this volume is to provide a helpful assistant, guide and couusellor to the housewife, which may be consulted at all times and in any emergency, and it is believed that the information herein contained will save labor, time aud money in every household wherein the book shall find a place. An attempt has been made, in the compilation of tbe book, to include every subject in which woman is interested, wherein information of a practical nature can be imparted through printed instructions. Con- sequently not only are the various practical and necessary duties of woman helpfully treated, but considerable space is likewise given to the more fan- ciful employments of the sex, as for instance fancy work, embroidery, lace making, home decoration, painting, floriculture, etc. It may be said that the work is an epitome of nearly all that may be learned from books upon the twin subjects of housekeeping aud homemaking. Nor has the sociil side of woman's existence been neglected, as a perusal of the excellent departments of " Etiquette " and " Home Amusements " will abundantly testify. Particular attention is called to the valuable department of " Tue Nur- sery," contributed by Mrs. EfiBe W. Merriman, a lady of experience and au accomplished writer ; to the department of " Artistic Embroidery," written by the popular author and eminent authority upon the subject, Mrs. Ella Rodman Churcli ; to the valuable department of " Cooking Recipes," com- piled by a practical housekeeper and believed to be the best collection of recipes ever contained in a volume of this character ; to " The Home Physi- cian," wherein will be found simple yet reliable and efficacious home reme- dies for all common ailments, and to the excellent department of " Decora- tive Painting," contributed by the talented sisters Lida aud M. J. Clarkson. The mission of the book is to lighten the cares and the burdens and to multiply the pleasures and enjoyments of home. How to reduce labor by iv PREFACE. the application of methods discovered by practical and progressive women ; how to save time and money by the same or similar methods ; how to sub- due disease by the use of simple Lome remedies rather than the employ- ment of a physician in ordinary cmergeuci< a ; how to make the home beautiful— these are subjects of immediate personal concern to every pro- gressive housewife. That this book may save many a weary hour of labor, and by helpful suggestion dispense many a blessing in every home wherein it may find a place, is the earnest hope of its compiler and authors. CONTENTS. PAGE HOMB Dkoobation . • . • • 11 Etiquette ,.....••• 51 Artistic Embroidehy . . . . . . . .79 The Nursery ........ 138 Lace Making and Crochet ....... 181 Decorative Painting ....... 217 Home Amusements ........ 235 Cooking Recipes ........ 277 Ladies' Fancy Work . . . . . . . .349 FliOBIOULTUBE . . . . . . .381 The Home Physician ........ 412 CONTENTS. The Toilet PAOE 461 The Laundby 471 Hints and £U:lps 483 LIST OF ILLUSTRATIONS. Embroidered Chair Photograph Case— Closed . " " Open Ornamental Calendar Portiere for a Drawing Room Doui Decorative Folding Mirror Paper Pocket Fancy Table Cover . Fancy Work B ig Curtain for Corner Hanging Closet Pillow Sh;im Drapery for Screen . Window Lambrequin . Painted ^md Embroidered Curtain Palette Penwiper . , Fancy Sachet HairReceiver Painted Tambourine Calendar Panel . Card Receiver Decorative Blotter Fan Wall Pocket Chair Scarf Whisk-Broom Holder Sachet .... Fig jrinometer . 1 . 2. 3 i. 5 6 . 7 8 . 9 10. 11 12 . 13 14. 15 16. 17 18 . 19 20. 21 22. 23 24. 25 LIST OF ILLUSTRATrONS. Fig. 26 27 28- 29 -Medallion in Point llusse " 30— Border in Point Eusse «' 31 Border for Furniture Covers, Portieres, etc.— Chain Stitch broideiy ....#.. "32 " 33 . "34 " 85 . "36 " 37 . "38 " 39 . "40 "41 " 42— Border fur Cover ot Bible, Prayer-Book, etc. «' 43— Cover for Praver-Book " 44_Coruer of Border in Satin-Stitch Embroidery for Album Covers, Portfolios, etc. "45 " 46 . "47 " 48 . "49 " 50 , " 51 — Border in Applique " 52 . "53 "54 " 55— Design for Lamp Mats — Application Embroidery " 56 — Application Border .... " 57 » <' . . "58 "59 " 60 — Border in Applique . "61 " 62— Hand Screen in Chenille Medallion Lace and Insertion . . ■ Vandyke Lace, wiih Braid Inserti(m and Button-Hole Point . Punnet Lace .... Wheel Lace ..... Single Spider Web Lace, with Edge . Beaver Lace ..... Single Cliain and Shell Lace and Insertion Tortoise Shell Lace : Knitting Wi'leNoveltv Braid, with Crochet Edge Balbriggan Crochet Lace . , Oi-ochet Design for Tidy Lace for Flannel Skirts Feather Edge Laca Saw Tooth Edge in Crochet Wheel Lace Shell Lace Bee-Hive Lace . Pineapple Insertion Olover-Leaf Edging Crazy Lace . Strawberry Lace in Crochet Insertion for Strawberry Lace 95 LIST OF ILLUSTRATIONS. Decorative Panel— Pond Lilies Decorated Gourd . Sofa Pillow, in Kensington Decorated Banner . Decorated Lamp SLade Hand-Painted Decorated Fan Screen, in Tapestry or Bronze Paimiug Shadow Pantomime— Fig. 1 « 2 . " 3 . Work Table Cover Embroidery Deaigu s— Blackberry " " Initial Letter K t( « l« Work Basket Pillow Sbam . Clothes Brush Holder— No. 1 . Back of No. 1 Hanging B.isket . Ornamental Scrap Bag Toilet Pincushion Needle Cushion . Pen Wiper Music Portfolio and Stand . Fancy Card Basket Screen Slipper Case Card-Receiver and Watch Case Toilet Bottle Case- Fig. 1 " 2 . Catch-AU. Ottoman Toilet or Work Basket . Crochet Sofa Pillow or Bolster Handkerchief Box Wall Pocket . Floral Transparency Lamp Shade , Glove Box and Cover . Sachet Ladies' Fancy Bag Purse Scissor Case and Needle Cushion Hanging Portfolio Visiting Card Stand . Work JBasket, Open Closed Knitted Dressing Slipper — Fig. 1 DetailofFig. 1-Fig. 2 ., u « « <> 3 _ Stand for Cigar Ashes Baby Basket Embroidered Chair Cover . Work Stand Ivy for Picture Frames Double Window and Plant Shelf Pretty Arrangement for Sitting Room Windows Bay Window with Plant Platform Deep Bay Window with Brackets . Ornamental Wardian Case . Rustic Hanging Basket The Mud System of Slipping Plants LIST OF ILLUSTRATIONS. Rustic Flower Stand A Miuiatuie Gieeu House Meg.urljiza Cilif'-ruica BruuiiiH ralulua Nauun Kli) ucliucarija Glumei'ata Begouia Davisii . Au Ivy IScieeu A Liviug Vase A Waidiau Case Staud lor Fci-us . Trellis lor Plauts . A Washiug Macliiue Conveuient Clothes Bars Clothes Spriukler PAGE 395 . 397 399 . 399 400 . 400 401 . 402 404 . 406 407 . 471 473 . 475 HOME DECORATION. Embroidered Chair—The chair in our illustration offers a suggestion to ladies clever iu applique work, being thus decorated on a grouud of olive green plush. As tapestry embroidery is now very fashionable, no one need be at a loss for a pretty chair, the plainest one being converted to an appearance of richness by an oblong of this work on the back and a square on the seat. Beautiful pat- terns can now be purchased with the materials and col- ors prepared lor the work- er's use. The colors are all of the rich low or old tones, and the effects gained by their use are wonderfully quaint and pleasing. Bright, crude colira are no longer used in decoration. — Ladies' World. Q,uaint Friezes, Over- mantels and Screens. — An amateur decorator tells of some pretty conceits for beautifying the house as follows : I saw a rather quaint frieze the other day for a staircase and hall, painted on the rough brown paper specially adapted for the purpose. esebboidered chaib. An old witch riding on the proverbial broom, with a moonlight sky ; another a fairy on a rainbow. Puck on his mushroom, owls on a crescent moon, and several other novel designs were roughly dashed in with wonderful effect. A pretty substitute for an overmantel is a mirror in a deep wooden frame, small curtains of yellow silk falling on either side. One seen had the upper part of the frame decorated with painted sprays of willow droop- ing on to the grass, while the lower portion was arranged with water lilies, a swallow being introduced here and there. On the mirror itself a couple of swans floated, reflected in the lightly painted water. The whole effect was very charming, and though a certain outlay of the "mighty dollar" U!i nOMJa VECOItATlON. was uecessary to begi.n with, the entire cost was less than would be imag- iiitd. Ovcrdoors are a great decorative addition to a room, three panels, a large center one bordered by two smaller ones mounted on a pointed frame, being effective, and handsome modeled flowers, birds or fruit are all suitable, and landscapes always look well if will done. A kitchen article that has been cleverly transformed into an artistic boudoir screen is the clothes horse, but not iu the way that has hitherto been seen. Three clothes horses, if double leafed, are required to make two screens, and they must be of graduated sizes and each one unhinged. One division, or half of each horse, is then taken and rehinged, and the re- sult is a screen of three sized graduated panels. The woodwork is painted, and the frame hidden with upper panels of painted cloth, brocade or plush, and lower ones in the dado style of drawn pongee silk. These screens are handsome and look well in a room. PhotograpU Case— Two views of a handsome photograph case are here given. The article is made much after the manner of a mouchxnr PHOTOGEAPH CASE— CLOSED. case ; it consists of a section of olive plush lined with pink Surah, the whole bemg «iven considerable thickness by layers of sheet wadding well sprinkled with sachet powder. The ends are folded under nearly to the center and lie edges brought together are seamed, thus forming pockets to contain the photographs. On the ouside near one end the word " Photo, graphs IS embroidered diagonally, and at the other end is fastened a bunch of pink carnations and a bow of wide soft ribbon, one end of which islnnged. Of course, there is no limit to the choice of colors and one color may be used throughout if desired. Rich oriental stuffs, brocades flowered fabrics, velvets, silks, etc., are suitable for such cases, and when flowers are applied, they should correspond with the perfume used The word decoration may be done in eDks, flosses, metallic threads, bullion or HOME DECORATION. 13 cord, as preferred. Sometimes the monogram or initials will be embrold* ered on one of the pockets. Decorative Notes.— Covers for occasional tables in Oriental embroid- ery are very pretty, writes Eva M. Niles in the Ladies' Home Companion. The designs are varied, and the coloring on each is arranged with due regard to the tint of the material. Smoke grays and electric blues seem to vie witb each other for priority of public favor. One of silk — green, sliot- gold — suggests a fine, old brocade, with its conventionalized pomegrauate wrought out in softly modulated but rich tints. Another appears especially adapted to serve as a mat beneath a lamp on the top of a grand piano, ft gives the brilliancy of efifect secured when numbers of bright blossoms are gathered together and tossed down without arrangement, for the dark, bluish ground is literally scattered over witli conventionalized flowers! PHOTOGRAPa CASE — OPEN. The Arab cloth is a slightly ribbed fabric, which lends itself peculiarly well to embroideries done with silks, as all these are, for the surface is suffi- ciently smooth for the outlines to appear clearly defined, and it has not the hardness of ordinary cloth, nor the harshness of serge. Stools, cushions, etc., are all made on the same principle of grouping tints with a view to obtiin harmonious results. To note what can be done in this way, a daring combination of crimson and scarlet is seen on a deep blue, satin ground, and the siaccess of the vent\ire is perfect. Terra cottas and crimsons are delightful in combina- tion, but it requires an artist's eye, educated and experienced, to balance the tints aright. Of the smaller articles, we will mention first the dainty opera and work-bags, greatly affected by our own American ladies ; but their English cousins think them suiBciently handsome to copy from. The II HOME 1)E< OR.\TION. thick, soft siitiua, and the shot aurahe, li::ed with exquiailely contrasting colors, and decoratod with variously-liued silks and finished ofiF with plaited silk and taasols. How can wo best describe them efficiently ? They are gems of color, and we can only advisio our lady readers to copy as near as possible. D'oylyca are also very beautiful. Intricate embroideries on the delicate cambric or Chinese silks make these articles of real value. Eigh- teen different designs form one set. Sachets, work-baskets, book-covers, scent-sachets and cards are to bo foniul in great numbers, and these are always acceptable presents. Aspleudid table-slip, which I saw recently, was worked by a lady as a present for a naval otiicer's mess. The coloring was selected purposely to set ofif advantageously the tine silver l)elongiug to the cutter. On a ground of bright Kold satin, a handsome design was carried out in delicate shades of gray-blue and yellow, relieved with white and outlined with a deeper shade of gray-blue ; the result was a tender, silver-gray harmony, v«:ry efTeetive and novel. Every year the demand for pretty articles, at a moderate price, grows more urgent. An artistic little work-table, of the Moorish style, is very pretty. It is of white enameled wood ; after this comes its claim on ac- count of its novelty. The top is composed of two flaps that open outward and disclose a firm, square work-bag, with compartments for scissors, thimble, needle-book, and so on. The outside of the bag will be draped with India silk, finished off with pompons. When the flaps are closed, it makes a convenient occasional table, and the top is to be tastefully painted with groups of flowers. Some pretty bed spreads ai-e made of No. 70 real Scotch linen thread, knitted in a lace pattern. These, with pillow-shams to match, and lined with colored silks, are very effective ; and, as good housekeepers say, " last forever." A bed-spread of fine linen has a large, central medallion of drawn-work, and a baud of the same above the lace- trimmed hem. Under the drawn-work a piece of sUk of the same size is basted. A dainty table-scarf is of pale-green velvet, embroidered in sprays of lily-of-the-valley and darker green foliage. It is lined with white China silk, and fringed at the ends with green, silk tassel-fringe in shades. An- other, of old-blue silk, has an all-over design of golden dragons, winged, and is lined and fringed with old-gold silk. A very handsome table cover is of thick, piled green velvet, with the owner's monogram worked in silver and gold threads, and a conventional border. It is finished with a dark-green chenille fringe, and a lining of yellow silk. An elegant fire-screen ia made as follows : It is divided into two rows of three panels, each of which is different in shape from its fellows. The lower panels are covered with the finest brocade ; whilst the smaller, upper division, upon which tjie attention of the spectator is chiefly concentrated, are of white, watered silk. Upon each silken pane is embroidered a differ- ent wreath of flowers and leaves, to which a still richer effect ia added by the surrounding stems, worked in silver thread. A bine room is a hazardous experiment, but there is a new blue matting of the finer sort which fairly tempts one to try its effect, not to cover the floor of a room, but alao to form the dado. The skirting board is of cream white, and above the dado runs a narrow, cream shelf, and above that the walls are painted in narrow, cream panels, framed in blue. Tlie draperies at the windows are of cream white, tied with burnt sienna and blue, and HOME DECORATION. 15 the door curtain is of burnt sienna, and some gilt-framed chairs are cov- ered in plush of the same color, others in blue, framed in white, and one or two are of mahogany of very nearly tlie same hue. Tliere is a big, white bear skin lying in front of the fireplace— not to hide the blending of blue OBNAMENTAL CALENDAR. and burnt sienna in its tiles — and a hammock with cushions of the two colors. Ornamental Calendar. _A unique style of calendar is here illus- trated. A square of cardboard forms the foundation, which is covered 16 HOME DEUOliATlOX. smoothly with plush or velvet on one side and with silk on the other, and edged all round witli silk cord of thu same or a contrasting shade. Through one corner ia drawn a loop of cord, that serves to suspend the square, and the oi)po8ite corner is rolled over so as to deeply reverse the lower part of tlie square, m.iking a comparluient fur the reception of pencils, pens, etc. At eithtr side of the nil is fastened a silk cord which is carried forward diagonally and tied in a bunch of loops and two ends some distance below, the ends being tipped with tassels. A bunch of loops and two ends of cord are also fastened where each curd starts from, the ends also being tipped witli tassels. Above tlie roll a graceful rose^spray is hand-painted, em- broidered or appliqueed. Thii calendar is fastened underneath to the bot- tom of the roll from v. hich it depends. Portieres. —Portieres differ from window curtains in that they are usually made of heavier fabrics, and are somewhat simple in their treat- ment unless for elaborate drawing-rooms or boudoir use. They are no longer considered luxuries, but are fast developing into necessities. Por- tieres are made of a great variety of fabrics of difierent degrees of rich- ness, and there is no difficulty now-a-days to find materials to suit any position iu the house, Tlie simplest, cheapest, and most effective rough and ready portieres are made ot the best quality of burlaps, tlie warm coloring of wliich i-ecommeiids its use for certain doorways, such as for passages, piazza-doors, greenhouse entrances, doorway to kitchens, laun- dries, etc. Worsted or wood momie, linen momie, felt cloth, chevron tapestry, cotton Gjbelius, Moquette cretonne, French cotton tapestrii s, jute tapestries, petit points, Smyrna ci-oss-stripes, art-damask, Bolton sheeting, canton flannel and satin sheeting are among double-width materials sold by the yard for making up in portieres. The portiere in the illustration is composed of a figured material, pro- bably French tapestiy, and lianss from a doorway opening into a drawing- room ; it is bordered with ball fringe and lined with a material which makes it harmonize with the furnishings of the room beyond in which it is seen. This portiere is mounted in Flemish plaits, and the doorway being lofty, it does not draw aside at the top, but is raised at tlie side and held back by cords slipped over brass rosette-shaped holders. The upper cord loop is finished off by tassels and the lower one lelt plain. The opposite side of the doorway, as seen iu the illustration, is covered by a piece of the portiere material, but this is a treatment not to be commended, because it has nothing to recommend it ; for, if the woodwork is unsightly or of the wrong color, it can be changed by repairing or painting. This portiere is lined, but a great variety of materials are in vogue wliich need no hning. In re- gard to the looping back just described the writer would only countenance it for very liigh doorways and for rich materials that one cannot handle often. Where doorways are very high the hanging of a separate valance has a pleasing effect, as the valance remains stationary and the portiere can be drawn to and fro, and is most proper. Very wide doorways look better whr-n furnished with two portieres, and a very narrow doorway may be made to look like a wide one simply by having two portieres hung on a pole projecting on either side beyond the door posts or door frame, allowing the hansjings to conceal the woodwork entirely. It is not necessary or desirable to use a valance where the door- way is low, or only of medium height, as it would only still further dwarf already low entrances ; in such cases the following expedients may be used HOME DECORATION. f OBTIERE FOB A DRAVflNG-BOOM BOCBR, 18 HOME DECO RATION. according to location ; if the portiere hangs before a doorway at the end of a passage, and the intention is to have it conceal a low door and ornament the passage, then hang the hanging or hangings from the lintel, as near the top as convenient. If the place of hanging is between two rooms, and the entrance wide or moderately so, a good plan is to haug two double-width portieres of tlio same or a different harmonizing material, one on one side, that is, one in one room and the other in the other room, to draw aside in opposite directions, both to bo on poles set in brackets on the Hnttl. A portiere of figured stuff does not really need ornamentation ; it may have a frieze of plain plush, velvet or flax-velours, or a dado if preferred, but tho majority look well without such ornamentation. Plain material portieres may, however, have various ornamental treatments, such as trimming with frieze and dado of plain or embroidered or figured materials ; they may also be decorated beautifully by applied designs in plush, satin or velvet, or combinations, or be embroidered with conventional flowei s at intervals, or with groups of interlaced riugs, squares or di8k^', or embroid- ery, or applique work or both, in either case having a band of plush across the top or bottom. Cords and tassels, long and short, suspended from the frieze band, also fringes used in the same manner, make a very oruiimental finish. Some materials ravel with handsome ravellings, such for example as chenille Turcoman, cotton canvas, and, I believe, Bolton sheeting ; when the portiere is made of any of these a pleasing finish is to set on a frieze of the same material showiuL; a fringe of ravelling sixteen or eighteen inches deep. Some workers ravel enou^'h to make a heading with two lyings forming a diamond network or openwork, which is very effecdve. In selec- ting portiires the main idea, independent of fabric, is to get the coloring that will harmonize with the interiors from which it will be seen. It may be added that golden brown, deep old gold, olive green, deep old red, maroon, and peacock blue are among the best colors to use ; gray- blue also is pleasing, as well asi terra-cotta and gulden olive. Many cross-stripe stuffs are also admirable, as are oriental patterned goods in lnw rich colors. Pincushion. — The following directions are for tlie orange pincushion, and require one-fourth ounce of bright orange-colored Germantown yarn, and about one-third as much shaded green. 1. Chain 4 with the orange wool, join, and work 3 double in each stitch of the round. 2. Work 3 double (m the first stitch, 1 double on the next stitch, and repeat, taking up always the two fr(mt loops of the jirevious round. 3. Make 3 double in the centre stitch of the 3 double of the last round, and 1 d >uble in each of the tlireo between stitches. 4. Three double on the centre stitch of the 3 double of the last round, and 1 double on each of the five between stitches. 5. Three double on the centre stitch of the 3 double of last round, and 1 double on each of the 7 between stirches. 6. Three double in the centre stitch of the 3 double of last round, and 1 double on each of the 9 between stiiches. 7. Three double on the centre stitch of the 3 double of the last round, and 1 double on each of the 11 between stitches. 3. Work 3 d'luble on the centre stitch of the 3 double of last round, and intermediately make 5 consecutive doubles, take up the next 3 stitches of preceding round, and knit them as 1 stitdi, make 5 consecutive doubles, and repeat this till you get round. Work 10 more rounds like this, and fasten off. HOME DEUO RATION. 19 Decorative Folding Mirror. — Three panels of beveled glass com- pose tbis oruamental screen. Each section ie decorated with a liand-painted floral design, and ribbons pass through apertures made for the purpose and are tied in tiny bows. Glass panels of this kind may be purchased in DECOKATIVE FOLDING MIRROE. all stores dealina; in artists' materials, and sometimes a double mirror is preferred to a triple one. Such a screen unites the useful and the orna- mental iu a very efifective way, Reglet Stick liattice-work—Lattice- work is cheap, pretty and in every way a desirable and useful decoration. The only thing that has obtained against its popularity is the difficulty of getting sticks of proper length, width and thickness, and always tliree feet long, that are used in printing offices to fill out space in making up forms. An exceedingly pretty screen is made of reglet stick lattice-work with alternating cherry and pine sticks, set diamond-wise and lined either with silk or paper of a solid color any shade desired. A common pine easel can be transformed into a very pretty ornament by painting it black, sand- papering it until it is smooth, oiling and rubbing it until it looks like ebony, and introducing a lattice- work of the smaller sized reglet sticks below the lowest peg near the bottom. The door of a corner closet or cupboard is always expensive, besides, an ordinary door is by no means ornamental. A neiit, simple frame, filled in with reglet stick latlice-work, and lined with silk, cretonne, or any mate- rial desired, answers every purpose of a solid door at half the cost, and ia 20 IJOiME DECORATION. really quite decorative. A transom over a door can be artistically cur- tained by moaus of this lattice-worlf, and the upper part of a bay window filled with it, when the aliajie ia such tliat it can be made to fit, lined with silk of some soft briglit color,, is not only very pretty but imparts a toned light to tho room which is admirable. A shelf of a book-case used for odds and ends, as one shelf is almost sure to be, may be made attractive by being filled in with reglet lattice and lined with silk. Indeed there are so many places about a house where it may be used with admirable effect, that when an ingenious housekeeper once begins to use it slie will liardly know where to stop. Not only may lattice-work be made in diamomls, but also in many other forms, and when rAPl;E I^OOKLT. one has the reglet sticks, a hammer, and a paper of long finishing nails, many new designs may be evolved. Eeglot sticks are from tweuty-five to thirty cents a dozen, and at any newspaper office one can find out wiiere to get them. Paper-Pockef._An ordinary wire toaster or broiler is used for the foundation of this pocket. Tho toaster is painted with gold liquid paint, and wide ribbon in two shades arranged to alternate is run in and out through the wires, each strip of ribbon being in one continuous piece all round, tUus banking the sides ; the ends are neatly joined at the back. A ribbon bow is fastened to the top at the sides, and ribbon is also tied in a bow near the top of the longest handle by which the pocket is suspended. The ribb m may be in two shades of one color or in two contrasting colors. Home deoohatioi^. 21 ot each row may be of a Jiffereut shade or color. Whcu coutrastiag uoloia are chosen care should be takea to procure a pleasing harmony. Domestic Art. — A pretty receptacle for flowers may be made at small expense by propping up and fixing three large wooden spoons or children's spades tripod fashion, and fitting in a small iron caldron with its handle removed, or a child's tin bucket. The whole must be painted all over, and a length of soft silk tied round the center is a great improvement. Small palettes are used as backgrounds for pincushions, and tied up on the wall with a ribbon passed through the tbumb-Lole and finished off in a bow. The cushion generally forms the center of a flower, such as a large daisy, the petals being painted on the palette, and other dasies grouped around ; or a sunflower, dahlia, etc. With a little taste the whole can be rendered artistic and attractive. The cushion is glued to the palette. Butter or egg baskets with handle and lid can be converted into delight- ful work receptacles by being lined with pretty cretonne, soft silk, or art muslin, fluted and full, with a length wound round the handle, and finished ofl'in a rosette or bow at one side. Painted palettes, with an aperture cut for a photograph, though not novel, have recently been brought to considerable artistic perfection at fasLiionable bazaars. The background is usually of white or some delicate color, and the flowers painted on it, twined lightly and gracefully round the apertui-e, with very often a name written across one of the lower corners. Painted battledores are another style of ornamental wall decoration, beautifully painted, with ribbon twisted round the handle, and a ruche of satin ribbon or a fall of colored balls or pompons round the edge. The parchment surface is delightful to paint upon. Movable calendar cards, slipping from beneath a paiuted band or border forming the frame, can be arranged without great difficulty. This border must be of card, about an inch wide, and glued to the battledore, except on the side where the cards slip in and out. The rest of the surface may be painted or neatly covered with satin. These battledores are also arranged crossways in couples, tied with ribbons, and have pockets attached to them to hold spills or letters. Some- times a small pincushion is added, fitted into a shuttlecock, at the base where the handle joins. They are usually painted as well, and thus com- bine useful and orn imental novelties. For other novel wall decorations, there are some quaint-looking long bags, tied at both ends with a contrasting color, and containing a wide- necked bottle, hidden from sight, but intended to hold grasses or ferns. They are made in two shades of art muslin, or in plush, lined and tied round with soft silk. The bottle may be of almost any shape, so that it has a large, round neck ; but those sold with sweets, or with pickles and fruit in syrup, round, and measuring about seven inches long and seven and a half inches in circumference, are the best. The bag should be about seven- teen inclies long and from thirty-six to forty inches wide. It is lined with a contrasting color at the top to the depth of four inches, and this forms a flap, falling backwards just above where the bag is tied tightly round the neck of the bottle. The strip of material tying the bag is also used for hanging the whole to the nail on the wall by being tied in a loop and bow ; another strip of ma- terial ties round the base of the bag at about three inches from the edge. The flap may be lightly tacked up, with artistic negligence, according to 22 tlOME DKOORATWX. l.m y, at oUo aide, ui c.iught up with aspray of ivy or a few loops of ribbon. Terra-cotta and light green, brown aud salmon-pink, peacock-blue and deep gold, are good coutra«ts ; but tliese bag8, if given as presen's, should be made to suit a room or the tasie of the recipient. We have but given one size, but they can bo varied accordiug to taste and circumstances, and if a bottle is not forthcoming, a wall basket or a tin can can be substituted. These bags, carried out in two colors in art muslin, can be adapted to flower-pots, drain-tilen, holding ferns or grasses, and also clothes-baskets. For the clothes-baskeis, it requires to be double, or put over sateen ; and the bag is best left open at each end. If anything very nice is required, finish off the ends of the length of muslin, tying round the bag at top and base with worsted or silk pompons of the two colors. Some delightfully soft cushions, stuffed with cider or Arctic down, are in the shape of a large diamond, heart, square, or shamrock, covered with plain or brocaded silk or plush aud edged with silk cord. A groat deal of taste and ingenuity may be displayed in grouping the colors aud arranging the different material. Many of them have a motto extolling rest, comfort, or sleep, copied from some of the poets. Three ■cushions, each entirely different, are used on a lounge now, and any num- ber of header back rests are scattered around easy chairs. A beautiful sachet, intended for a wedding present, is of wliite satin per- fumed with dried orange blossoms, edged with genuine Valenciennes lace, and painted in water colors, the design representing two love-birds resting upon a spray of orange blossoms. A handkerchief sachet of an almost square form is of cream colored satin painted with sprays of white flowers, lined with pink plush aud edged with tiny pink pompons. Pretty counterpanes are made of squares of ecru or cream linen, not too fine, embroidered with washing cotton or silk in red, blue or gold, and joined together with hand-knit linen thread lace, or a strong piece of the Medicis lace, and finished with an edging to match. Beautiful chair-seats, stools, sofa aud pin cushions are of striped bro- cade, rather in the style of Louis XVI., with designs of flower sprays em- broidered on the plain stripes. Tea-cloths are about a yard and a half square, and two are frf quently given as a bridal present. White, embroidered with gold-colored silks, is very stylish. One of pure white linen is decorated with a few swallows m neutral brown skimming over the surface, with several resting on railings, forming a border all around. Wlien one or two are prepared for gifts, it is a dainty idea to send with it a tiny white sachet folded with the tea-cloth, which, in turn, is tied up in a small square with a length of white ribbon, before putting it in a pretty box. Sachets of fine white linen are beautifully ornamented with hem-stitch- ing, drawn work, and outline embroidery done with wash silks. This cover is drawn over the satin sachet containing the powder and waddiilg. Orris- root, violet, heliotrope aud white rose are the favorite perfumes, and the embroidery should indicate the contents, as violets, roses, etc. Chamois-skin is used for sachet and work bags, tobacco- pduches, covers of shaving papers, etc. The edge is slit into a fine fringe by snipping the skin up an inch deep and an eighth of an inch wide. It is embroidered or painted, and lined with satin. When drawn up with ribbons, they are threaded in aud out of tiny slits cut in the skin. HOME DECORATION. 23 Pin-cushions ai-e ever popular, and among the newest are those fitted into round Japanese woven baskets, sold in nest or sets, without handles. The cushion is made round and firm. First is a piece of muslin, tied tightly round to keep it compact, and then with a pretty piece of brocade, satin or ))lush. It looks like a large mushroom with a short stalk. The inner edge of the basket ii thi-n t,'lued all round (Lepage's glue being the best to use), and the cushion fitted tightly in. It should be made to fit well, and rather larger than the basket, or it is apt to slip down. When dry, a narrow fancy ribbon is tied round the edge and finished off in a smart bow. These cushions are newer than those fitted into Russian bowls. The wooden spade ones comes next in novelty. A child's smallest sized wooden spade has four little holes bored in the bowl, if it may be so expressed, through which narrow ribbon is passed, and tied in two bows at the back ; this ribbon secures tbe pin-cushion previously made and fixed to the spade by a touch of glue. The little cushion should be of any pretty, bright color, with or without a narrow frill, all round, and well covered with pins. A ribbon is wound round the handle and finished off with a large bow. Sometimes there is a bow at the top and base of the handle. It would be difficult to exceed in luxury the boudoirs of the young girls of the present day who are actual or prospective heiresses. AH that the most elaborate brass work in repouxse can do to give brilliancy ; all that biaeuit and terra cotta can do to give daintiness ; all that lace can do to soften ; satin, plush, and Oriental hangings, to give character ; and Japanese and Chinese screens, idols, fans, and embroideries to impart the aimed-at grotesgiten'e— has been done by the most expensive means. Fancy "Work Notes. — Concordia canvas is a new textile for embroider- ing upon, and has won much favor. It comes in single and double widths ; the latter, forty-five inches wide, makes pretty table covers. Concordia fringed scarfs, tidies and toilet sets are novelties, and take readily to darned embroidery. Among novelties are bed spreads in Bolton sheeting, with the embroid- ery commenceil. Cotton moquette is another new fabric to be embroid- ered, among other purposes, for bed-spreads and portieres. Hemp braided bureau and lamp mats are also novelties. A pretty hemp fringe comes for decorating them. The yellow, green, and garnet mats are pretty for many decorative purposes. One can make a novel and pretty lamp-shade in the following way : Cut five pieces of stiff white net, such as is used in making summer bonnet shapes, in the form of a flower petal, an elongated rose pital, or a short water lily petiil. Next, cut sprays of gay pink flowers from cretonne, and paste one on each shape, afterward covering tliem on both sides with pink muslin, buttonholing the front and back linings to the shape. Next, over- cast tiie five pieces together with pink silk, and trim around the five scal- lops forming the bottom of the shade, with a frill of soft, deep cream lace. Put a frill, or pleating, around the top, to stand upright, then trim down the joinings of the five shapes with cascades of loops and ends of rose pink ribbon. Leave one seam half open at the top, so the shade can be slipped easily over the usual wire frame, and tie together with ribbon. A Scarf In Couching. —Take garnet felt about a yard and a half in length, with the ends stamped in three large scallops. On the pattern lay the double worsted or Columbia yarn, and catch it down with rich Japan- 21 UO^fE DECOIiA riON. ese silk. That is what ia called couching, and if it is done regularly it ia very effective. Three rows of this form the outside. The inside is all done in tinsel. Catch this down wiih black or garnet silk, so as not to show the stitches. The worsted catch down with j'ellow silk. The more em-- broidery you do with the yellow, the prettier your scarf will be. Finish the ends with plush balls. Fancy Table Cover— For a round or square table this is a handsome cover. The material is olive-green plush, and a rich border trimming is provided by a floriated ribbon. A row of narrow gold Iringe borders the corner, and the entire pattern on the ribbon is followed with gold tinsel thread. The result achieved is brilliant and arlistie. A card-basket, a lamp, an album, or any preferred ornament may be appropriately set on the table. Silk Portieres. — Scraps of silk, satin and velvet will make lovely portieres, table covers and quilts, when sewed in rag-carpet style and woven according to the new process done by a weaver in New York only. A fine linen warp, Turkey red in color, is used, and hardly shows from the manner in which the silk is ar- ranged over it. The curtains do not sag, and are finished with a plain border, if the material is mixed, and vice versa, a band of plush crazy work, or a Roman striped, woven border. A trifle of tinsel woven in affords an ef- fective contrast. A finit^h on the lower end is made of the silk rags, and resembles chenille fringe. The Turkish curtain is composed of broad, panel stripes, divided by narrower ones of brighter colors. Tinsel braid can be sewed in with the pattern known as "hit or miss." Bias or straight scraps may be used ; cutting them evenly gives a smoother weave ; after cutting them about half an inch wide, three quar- ters of an inch of very thin silk, and any length, except for the " hit or miss," when they should never be over a yard long. Lap the pieces half an inch, and sew them as you would a rag carpet ; then roll in pound balls. One and a quarter pounds of silk will make a yard of material fifty-one inches wide ; one pound makes a yard forty-five inches wide ; three-quar- ters of a pound answers for a yard twenty-seven inches wide. The warp is furnished by the weaver. This offers a new field for the lovers of scrap work. As an estimate, FANCY TABLE COVER. HOME DECORATION. 25 seven and a balf pouuds of rags will rn^ike a pair of fifty-one inch wido por- tieres, each three yards long. Fresh and spiled scraps of silk may be util- ized. II new pieces are bought, it will be well to remember that bright, solid colors or stripes are more showy than brocades. Fancy Worlt-Bag. The foundation of this bag is a small, round bas- ket. Around the top is gathered the lower edge of the bag portion, which is composed of rows of fancy and plain ribbon. Each row of ribbon is of a different variety or shade, and some of the rows aro gathered slightly along tbe side edges so as to produce as odd an effect as possible. The FANCY WORK BAG. top of each row is shaped in a point, and the bag is drawn in as closely as desired by a shirring some distance below the top, the points looking like tulip petals above the shirring. A wrinkled ribbon covers the shirring, and a large bow of ribbon ia fastened where its ends meet. The top of the basket is decorated with ostrich tips altei-nating with groups of ripe-look- ing fruit. Flowers, leaves, moss, etc., may take the place of the tips and fruit. If the ribbons are neatly joined with over-and-over stitches the bag need not bo lined. Curtain for Corner Hanging Closet. — The very picturesque and pleasing curtain given in our illustration and used for portiere purposes is composed of Aida canvas embroidered with a conventional ornament worked in red embroidery cotton, or in any color combination desired, in crosa-bar or plait stitch, each stitch being worked over two canvas squares. 2C HOME DEL'O RATION. in the height, and one in the widtij. For the making of thia curtain a width of the canvas thirty-two and three quarter inchoa wide and two yards long is used, A border is added to the curtain, giving it a wider sweep and a picturesque finish ; this is finished off by a fringe couched on the stuff. A handsome cord and tassels for drawing the curtain aside adds to its attrac- tiveness. A cornice set above the cui'tain pole fronts a triangular board forming the closet top ; this board hns its under side studded with hooks screwed in it for hanging up dresses. Not only is this curtain picturesque and ornamental, but it is also an article of utility, a corner not otherwise useful being converted by its means into a clos- et. This is an instance of the utilization of cor- ners, and shows how a houHc not blessed with much closet space may have this defect rem- edied. Pleasing closets may be made in other apartments than the chamber, and the cur- tains, therefore, should be in accordance. For halls, worsted stuffs, fig- ured or plain, velvet- tens, and flax-velours may be used, and for ^en in a shadowed place at a distance, as on the stair-landing, or in a hall. For the parlor paint in thinned oil colors, and work the outlines of the whole design in crewel or Bargarren threads, according to the material used for the ctirtaiu. The bottom of the PAINTED AND EMBROIDERED CURTAIN. HOME DECORATION. 33 curtain is finished by a fringe of the frayed threads of the stufif, knotted together. For this purpose, the threads are divide-l in groups, an ludi apart, crossed twice and ihen aimply kuot^ed together.— iadtes' World. Palette Penwiper— Either a penwiper or a sliaving-paper case can be thus constructed. The palette may be cut from pasteboard, or its shape in thin wood may be inexpensively purchased at any fancy store. It is covered with velvet or plusli on one side and with silk or satin on the other side, and is edged all round with silk cord. The papers in different colors, or the wipers in one or more colors of flannel, chamois, cloth, etc., are then added. Three camel's - hair brushes are tied together with featlier or other fancy edged ribbons and fastened to the palette as pictured, and the usual dashes of paint charac- terizing a much-used palette are added to produce a realistic eflfect. These paint splashes may be simulated with em- broidery silks, if desired. Any preferred color maybe used for the covering, which may be of any desired material. Two or even three shades of ribbon may be tied aliout the handles, and one end may show the em- broidered or painted initials of the owner. Decorative Curtains. — In doing fancy work, it is a great consideration to many, either to use what is in the house, or, when getting new material, to buy that which can be used after the beauty of the article is gone, or the style is past. Particularly so when it takes a number of yards, as do por- tieres and drapery curtains. The blue or brown overall cloth makes up very handsomely when used for a curtain before a closet door, or before a door between two rooms. Of course, it cannot vie in point of beauty with plush, but often it will harmo- nize better with its surroundings, and can be used a second time, as fancy work is apt to be a " thing of beauty," but not a "joy forever." In measuring the quantity required, allow for a hem a quarter of a yard deep at the bottom, and one half-yard longer than from the top of the door casing to the floor. This extra half-yard should have a hem on it two inches deep, and is to hang over the top of the curtain proper. It is a good plan to w sh the cloth before making it up, which will take out the stiffen- ing. Care must be taken in ironing, to pull it smoothly and evenly. They hang better if lined. In that case it is not essential to put a hem on t!ie sides, but if it is not deemed necessary to put in a lining, have a PALETTE PENWIPEK. 34 HOME DECORATION. hem on each side, one or two inches deep. These are to be embroidered in outline stitch, with German yarn. White is the most effective, though colors can be used. For the upper or turn over part a design of flowers or butterflies ia pretty, put on above the hem. Have the design rather compact, so the effect will be heavier than that of the lower part, for which can be selected a sprawling vine, or a set figure put on at intervals all over the cloth. Dia- mond or round shapes are effective, putting two together, letting one over- lap on to the other. Cut a cardboard the desired shape and mark around it on the cloth with a colored pencil. These are especially appropriate for summer cottages. Fancy Sachet. — Three shades of grosgrain libbon are used in this sachet. The ribbons are frayed to form a deep fringe at the bottom and are joined to form a bag which is filled with cotton well sprinkled with tlie favorite perfvmie powder. Fancy stitching is made on either side of all the seams ; the top of the bag is faced with silk, and far enough below the top to form a full, pretty frill, it is closed by a wide feather-edged rib- bon that is gracefully tied in an im- mense bow, the words "Birthday Greeting " embroidered in bullion decorating the loops. Any preferred colors may be selected for the sachet, three shades of heliotrope, green, blue or yellow being especially effec- tive. The ribbons may be of different colors. Knitted Counterpane. — This counterpane is to be knitted in stripes and then sewed together. There will be a stripe of apple-leaf insertion and an alternate stripe, and the effect is very pretty. Take No. 8 Dexter cottOn or four- threaded German knitting cotton. No. 10, cast on 56 stitches, and knit across plain. First row— S 1, k 1, o, n, k 8, p 2, k 7, n, o, p 2, o, slip and bind, k 7, n, p 2, k 9, o, n, o, n, k 1. (54 stitches.) Second row— S 1, p 5, klO, p 5, k 1. (54 stitches.) Third r^w— S 1, k 1, o, n, o, n, k 8, p 2, 8 and b, k 5, n, p 2, o, p 2, s and b, k 5, n, p 2, k 9, o, n, o, n, k 1. (51 stitches.) Fourth row— S 1, p 5, k 10, p 7, k 10, p 5, k 1. (51 stitches.) Fifth row— S 1, k 1, o, n, o,'n, k 8, p 2, s and b, k 3, n, p 2, o, k 1, o, p 2, s and b, k 3, n, p 2, k 9, o, n, o, n, k 1. (49 stitches.) Sixth row— S 1, p 5, k 10, p 5, k 2, p 3, k 2, p 5, k 10, p 5, k 1. (49 stitches.) ■ FANCY SACHET. HOME DECORA TION. 35 Seventh row~S 1, k 1, o, n, 6, n, k 8, p 2, a and b, k 1, n, p 2, o, k 1, o, k a in one stitch, o, k \-,o, p 2, s and b, k 1, n, p 2, k 9, <-, n, o, n, k 1. (50 stitches.) Eiglith row— S 1, p 5, k 10, p 3, k 2, p 3, k 2, p 3, k 2, p 3, k 10 p 5, k 1. (50 stitches.) Ninth row— S 1, k 1, o, n, o, n, k 8, p 2, k 3 together, p 2, k 1, o, k 1, o, k 1, p 2, k 1, o, k 1, o, k 1, p 2, k 3 together, p 2, k 9, o, n, o, n, k 1. (50 stitches.) Tenth row— S 1, p 5, k 9, k 3 together, k 1, p 5, k 2, p 5, k 1, k 3 together, k 9. p 5, k 1. (46 stitches.) Eleventh row— S 1, k 1, o, n, o, n, k 8, p 3, k 2, o, k 1, o, k 2, p 2, k 2, o, k 1, o, k 2, p 3, k 9, o, n, o, n, k 1. (50 stitches.) Twelfth row— S 1, p 5, k 8, n, k 1, p 7, k 2, p 7, k 1, n, k 8, p 5, k 1. (48 stitches.) Thirteenth row— S 1, k 1, o, n, o, n, k 8, p 2, k 3, o, k 1, o, k 3, p 2, k 3, o, k 1, o, k 3, p 2, k 9, o, u, o, n, k 1. (52 stitches.) Fourteenth row— S 1. n 5, k 10, p 9, k 2, p 9, k 10, p 5, k 1. (52 stitches.) Fifteenth row— S 1, k 1, o, n, o, n, k 8, p 2, k 4, o, k 1, o, k 4, p 2, k 4, o, k 1, o, k 4, p 2, k 9, o, n. o, n, k 1. (56 stitches.) Sixteenth row- S 1, p 5, k 10, p 11, k 2, p 11, k 10, p 5, k 1. (56 stitches.) Repeat the pattern from the first row for the length of stripe reqixired. Alternate Stripe.— GasI on 54 stitches and knit across plain. First row— S 1, k 2, o, k 8, s and b, k 2, n, k 8, o, k 4, o, k 8, s and b, k 2, n, k 8, o, k 3. Second row— S 1, p 2, k 9, p 4, k 9, p 4, k 9, p 4, k 9, p 2, k 1. Repeat these two rows for length required. Sew the stripes neatly t'>gether and trim the counterpane all round with edging. The number of stripes is reg- ulated by the width of the counterpane. Pincnsliion— An English muffin pincushion is a novel idea, and is made as follows : Take one yard of Canton flannel, cut in strips one and one half inches wide, sew the strips together at narrowest part till you have one very long strip. Then commence and roll tightly, as tape is rolled, or as physicians roll bandages. The cushion when round should be four and one half inches in diameter. Cover with one layer of cotton batting. Cut pieces "f plush one half incli larger than the cushion, cover neatly and sew to the flannel. A narrow strip of the batting is put around cushion. This is covered with three quarters of a yard of robin shade of plush. The rib- bon may or may not be feather stitched on each side. Make a loop of one quarter of yard of some kind of ribbon to hang by. Fill a small brass ring with single crochet, run the loop tlirough that before fastening to cushion. Stick sixteen pins, four in a row, on each side of cushion, to look like a cracker. Hanging Portfolio — This is made of strong pasteboard, covered with satin or other suitable material. If anything of an artist, paint a graceful spray of flowers on the front, for instance, if made of pale blue, a bunch of roses in creamy wliite and a fern or two, is lovely. Make it— the paste- board — a foot square, the back and front, line with white satin paper and lace the sides with cord or narrow ribbon to match the cover. Hang with a cord and tassel. This is very useful for holding small articles. One can be made eufiSciently large for papers— out of any material preferred, and is very handy to hang by the desk. Thin, soft pine ebonized would do well and might be finished in gilt. 36 HOME DEGO RATION. HaIr-ReceIver._A anow-shoe of suitable size forms the foundation or back of this ornamental liair-receiver. The pocket is of crimson silk, tnmed in deeply at the top and shirred several times across to form a frilled heading of pretty depth. The ful- ness is collected in gathers at the, point, and the edges are sewed to the founda- tion with invisible stitches. Ribbon tlie shade of ihe silk is tied high up on the snow-shoe as illustrated. The silk may be of any desired shade, or satin, Surah or any preferred material may be used instead. Bed Spread — Twelve large silk hand- kerchiefs with brocaded designs, were made into a very elegant bed spread. The handkerchiefs were of diflferent colors, and the designs were outlined in a con- trasting color in silk or gold or bronze thread. They were basted on satin sheet- ing just as one does crazy work, and were joined together by elaborately embroid- ered silk bands, and each seam covered with different stitches in silk floss. This spread was composed of the fol- lowing colors : Pale blue, pale pink, cream, mouse, old-gold, crimson, red, terra-cotta, violet, buff, white, and golden brown. It was bordered with old-gold plush, and on the edge a green and gold silk cord. This spread was exceedingly handsome and not expensive. For tliose who cannot afford such an elaborate spread, here is a very dainty and economical one. Cut a piece ol double width cheese cloth large enough to reach from head to foot of the bed. Put over this a layer of white batting. Cover this with cheese cloth same as the under side and catch through at intervals with wliite zephyr, or cream, though one can use any color to suit the fancy. Don't draw the threads tight ; put several through the same place, and leave ends a quarter of an inch long, cut evenly and press down slightly. You can use a yellow center, making the loop appear like daisies. This makes a soft, dainty spread, and can be done up when soiled and the zephyrs renewed. Have for the border some inexpensive lace or woolen fringe, either would look well. Painted Tambourine—The pretty wall decoration in our illustration is an ordinary tambourine, painted with a pleasing group of crimson flow- ers, iiud suspended by golden-olive satin ribbons to the wall ; it is also HATK RECEIVEK. HOME DECORATION'. 37 trimmed, as seen, with satin ribbons, and forma a gay and picturesque orb of decorative color on the wall. A pretty one lately finished shows a de- sign of dark-red poinaetta leaves, which form a very suitable decoration for this purpose. Many workers paint fisures on these tambourines but it is not advisable to use these as subjects, unless one is well versed in figure- painting. The figure of an oriental or a southern dancing girl or a female musician are either of them suitable sub- jects ; a danciug figure, wheth- er man or woman, provided their costume is picturesque, is always a pleasing subject; but it must be well painted, or it will be simply a grotesque. Some workers paint cats' or dogs' heads on tambourines, but this is not pleasant, neither is it picturesque treatmenf. Heads of children or female heads are also out of place, the prettiest subjects, to my mind, being birds and flowers. An owl flitting past the moon, or a flight of swallows or of butterflies, can be uaed deco- ratively. A spray of blossoms and butterflies, or one or two birds in flight, are pretty sub- jects. The ribbons used in hanging painted tam- bourines and in ornamenting them should be of a color to harmonize with the painted decoration and the wall. One color or two, or even three, may be used at a time, as sage-green and old-pink ; old- piuk, olive, and ecru ; peacock-blue and orange, or dull-blue and olive ; or shades of one color may be used very effectively when they are warm, such as shides of maroon, old-pink, or pistache-green. — Ladies' World. Ribbon Handkerchief Case. — This case is simple and easily made, and is also quite taking when made up. It consists of alternate pieces of shrimp pink and pale green ribbon, one-eighth of a yard in width, sewed upon the edge. These pieces are one-quarter of a yard in length, this giving the painted tamboubine. height of the case, "The bottom is a square of thick cardboard, covered with plush to match the ribbon. Some satchet powder is scattered underneath the inside lining. It is drawn up at the top with No. 1 ribbon, or a silk cord may be used. A case made similarly is very pretty for a small work-bag. Inside pockets should be put in, us they are indispensable in such an article. These cases are exceedingly handsome when completed. Sometimes fancy stitching is run up at each corner, and 38 HOME bEVOIiATIOX. the plush could bo allowed to come up iuto the sidea iu points, and then stitched handsomely. Iu fact, the make-up can be vai-itd to suit the taste of the individual. Calendar Panel — This beautiful panel is cut out of thick cardboard and smoothly covered with corded silk. Sprays of blooms and their foliage ar« painted on it in oils or water colors, and just above the sprays a small calendar is invisibly fast- ened. Near the upper cor- ners bunches of loops and ends of ribbon are tacked, and from them extend two ribbons that are used to suspend the panel. The colors of the ribbon and silk may be chosen to please the fancy, and the two may be alike or different, as pre- ferred. The sprays may be embroidered, psiinted or applied, with good efifect. Sometimes plusli, velvet or satin will be used to cover the panel. Key Basket — The little bottles of Italian wines, which are cased in a sort of reed or wicker basket, may be utilized in this way : Re- move the bottle, then cut the case off below the neck, or deep enough to allow the basket to be good and open. On the outside paint some showy flowers. If not con- venient to do this, then use artificial ones and a few bright ribbons. Suspend ■with three cords, and the housewife has a handy bas- ket for her keys. This will also make a pretty orna- ment for Easter. Fill with white cotton, and nestle a few eggs on top. A Pretty Holder. — Upon a squai'e of canvas of any size preferred, work in cross-stitch, beginning in upper left hand corner, the words "Molly Put the," on the first Ime ; on the second, or little to the right of the word " Molly," work a small tea-kettle, and in capital letters under " put the " of the first line, the word " on ;" on the third line, the words, "we'll all take;" then on the next line, directly under the words "all take," work a capital " T." Bind the edges with braid, first lining the back with a layer of cotton and one of flannel, the color of the braid ; place a loop of braid in the upper left hand corner, and it is complete. It ii both uoique and handy. CALENDAR PANEL. UOMi: DECORAflOK. ^ Catchall. —Get a small inuatard or oyster barrel, stain it witU oak or walnut stain, paint some rather large and effective flowers on it (yellow dahlias), line it with sateen, either the color of the wood or some harmo- nizing tint, finished off with a little gimp or fringe at the top ; tie on the lid which of course must match, with ribbon (by means of holes made with a red-hot poker or knitting-needle, in both lid and barrel), and you have a splendid receptacle for work, waste paper or anything that is wanted to be out of sight, as well as an ornament. Stand Cover—A very pretty Stand Cover is made of dark brown Java canvas. Two yards are needed if the material is half a yard iu width, for the strips should be four times as long as it is wide. Cat iu two in the middle, and join the selvage to make a square piece ; then pull out the threads to make a fringe two inches deep all around the edu'e. Work cross- stitch, or any simple design, an inch above the fringe, choosing lemon, rose color or light blue wool, whichever will best correspond with the furnishings of the room. Card Receiver.— A piece of stiff ribbon and two sections of celluloid or ivorine form this unique card-receiver. Tbe larger piece is fastened CARD RECEIVEK. with narrow ribbon across the center of the ribbon, and on it the word "cards" is painted; the ribbon is arranged in a loop and end on either side and is clasped between the loops with the smaller section of celluloid, which is fastened with narrow ribbon. The ends are fringed and decorated with a fl >wer, which may be plain or embroiderpd. These card-cases are inexpensive, yet vei-y dainty and ornamental. The ribbons may be of any color desired, and may be grosgrain, watered or some fancy variety. Pretty Mats— A sheet of white v/adding and a skein of Saxony will make three mats ten inclies in diameter. Cut out a circle of wadding, any size you wish, and strips two inches wide, long enough to go round the circle three times. Take the Saxony — pink or light green makes beautiful ones — and crochet round the mats and both sides of the strip, with chain of twelve stitches, caught about an inch apart. Then plait in double box-plaits, and sew through the center, hav- ing the edges of the plaiting and mat even. T:ick the edges of each box- plait together, making it stand up full. They are pretty, easy made and serviceable, as the dust slides off the shiirj surface. 40 HOME DECORATION. Card Case. -Take a piece of myrtle-green satiu nine inches long and four and a half inches wide, :uid a piece of bright gold surah silk of the same dimeusious. Between these pieces put a thiu layer of perfumed cot- ton aud sow iho pieces together neatly. Fold up to witliin a third of the top, the surah ou the inside, and fasten the sides together with blind stitches, thus forming a pocket. Turn down the top third so that it over- laps ihe pocket, and press it down so that it will lie quite flat. Embroider or paint on this top third, if liked, a spray of golden rod, or the monogram of the owner in gold. This is very easily made, and one of the few things that may serve as a gift to a gentleman. Its useful as well as its orna- mental qualities recommend it. Decorative Blotter—A very original design in Christmas greetings is here illustrated. Four or five oblong pieces of blotting paper are fastened DECORATIVE BLOTTER. together by a large ribbon bow, which is run through openings made in the upper corner for the purpose. The cover may bo made of ivorine, cellu- loid or satin, and any design may be painted or embroidered upon it. A Pretty Letter Basket Common straw hats can be so arranged as to make very pretty wall-pockets or standing-basket. For a wall-pocket the hat is thoroughly gilded on the outside, and also on the under part of the rim, with gold paint, and a full lining of pink is neatly fitted in the crown. It is well, before Rildinij, to sew a wire such as is used for bonnets, ar .niul the under part of the rim, thus rendering it easier to bend in the desired shape. The front of the rim is then bent flat to the crown, sewed securely, !ind a bunch of nink roses, buds and foliag" fastened on with a bow of pink satin vibb(m about two inches wide. The opposite side or back of the rii\i is turned up so that the hat can hang flatly against the wall. Fasten at each side on the back of the rim a long ribbon loop, with a bow at the top. HOME DECORATIOlf. 41 Fan Wall-Pocket. — A large Japanese fan and a similar fan of much smaller size are joined together by ribbons to form this ornamental wall- pocket. The handle is removed from the larger fan, which is firmly secured at the bottom to the smaller one. Two pairs of ribbon ties are sewed at suitable intervals to the fans at one side and tied in pretty bows so as to hold the fans in place ; and a nar- rower ribbon is run through the fans at the opposite side low down and loosely tied. A cord edges the fans all round. A bunch of bright fruits and their foliage is fastened just above the handle. Sometimes the fans will be covered with Watteau, striped or figured silks, thougli tliey are sufficiently decorative in them- selves. Spl a slier. — The neatest and really most serviceable splashers are those made of white or cream linen, witli an appropriate design outlined with red or blue markings cotton, and trimmed with torchon lace. These, when soiled, are quite easily laun- dered and look nice at all times. Another easily made splasher is of white oil-cloth, with a blue sky and water lilies, and a few rushes painted on it, tliis can be varnished with clear varnish and when soiled wiped off with a wet cloth, then with a cloth with a little polish— linseed oil and turpentine — and will keep fresh and bright for a long while. Cretonne Table Cover. — A pretty and inexpensive cover can be made as ioUows : Take nine squares of cretonne, each square measuring twelve inches. Sew these together in the form of a large square, after which cover the seams with narrow black velvet ribbon, on which is worked a catch stitch in yellow silk. Line with canton flannel in gray, olive, scarlet, or brownish yellow. The edges may be finished with balls of contrasting colors, with fringe, with white guipure lace, or witli a pinking of felt or flannel set be- tween the outer part and lining. In making this cover care should be taken in selection of cretonne. FAN WALL-POCKET. 42 HOME DECORATION. Flower patterns on palo backgrounds— j)articularly tints of green, pink, blue and yellow, show to far better advantage than highly colored pat- terns on black or dark grounds. Two prettily contrasting cretonnes should be used, one forming the center and corner, and the other the intermediate squares. Braid may be substituted for the velvet ribbon if desired. Chair Scarf._This pretty scarf may be of soft printed silk or of silk with figures outlined with vari-colored silks or tinsel. The ends are deeply fringed, and the fringe is net- ted at the top. Sewing-silk fringe may be sewed to the ends if the fringing and net- ting be considered too trou- blesome. The scarf is caught up at one side of the center and arranged on the chair as illustrated. A Pretty Corner Table. — Many ingenious bouse- wifes arrange for themselves a corner table by having a piece of wood fitted in with little silk or cretonne cur- tains, attached to the edge, run on to a cord. Tliese draw partially, or quite close, and hide all sorts of odds and ends beneath the table. Above the table is a dado of drawn art muslin, of some goo'l-looking material, with a shelf above. For a very tri- fling sum a corner of a room can be made to look cozy and artistic. This device can be carried out in a small window, and a pretty toilet table thus ar- OHAIll SCARF. bed-room in the corner near ranged. Lamp Mat. — You can make a beautiful lamp matby taking shaded green zephyr, that which runs from darkest green to white is prettiest. Crochet for the middle a round mat in any stitch you choose, of the lightest green. For the fringe knit in garter stitch two strips of the next two shades. Steam these over the teakettle until quite damp, lay on the ironing sheet, lap a cloth over them and iron with a moderately hot iron till perfectly dry. Kavel them out carefully and fasten on your mat, the darker shade under- neath the lighter. It looks like moss and is very pretty. Tissue Paper Mats. — Take two sheets of tissue paper of contrasting color, cut each sheet across where it is folded, cut each of these pieces in two, making eight pieces in all. Fold each piece across the longest way four times, making it eight double, and an inch or more in width, according to the size of the paper. Place four of these, alternating the colors, and weave HOME DECORATION. 43 the other four across them, the woveu part to be in the center of the atripa. Fasten the braid or woven part with a needle and thread, then cut the ends into fiue sti-ips. The finer the strips the prettier the fringe. Lay the mat on the table, take a damp cloth (merely damp) over your hand, and rub the fringe round and round, and then rub it between your hands. This makes it crinkle. Paste a stiff paper under the mat. Dust may be removed by shaking them without damaging the mats. Whisk-Broom Holder. — This handsome holder is made of cardboard that is shaped to form a point at the center of the front and back and cov- ered with chamois left long enough to be cut in a fringe of graceful depth. Before the fringe is cut the chamois is tinted in a baud a little above the edge and along the upper and lower edges of the foundation, the upper bands being made fancy by ornamental markings of another color. A pretty floral design is painted on, and ribbons fastened to the top are used to suspend the holder and are tied together in a pretty bow. The whisk-broom here represented has an oxidized silver handle that is beautifully carved. The ribbons may be of any preferred color, width and variety. Portieres.— A portiere of figured stuff does not really need ornamentation ; it may have a frieze of plain plush, velvet or flax-velours, or a dado if preferred, but the majoiity look well without. Plain material portieres may, however, liave various ornamental treatments, such aa fi'ieze and dado of plain or embroid- ered or figured materials. They may also be decorated beautifully by applied designs in plush, satin or velvet, or combinations, or be embroidered with conventional flowers at inter- vals, or with groups of interlaced rings, squares or disks, or embroidery, or applique work, or both, in either case having a band of plush across the top or bottom. Cords and tassels, long and short, sus- pended from the frieze band, also fringes used in the same manner, make a very ornamental finish. Some materials ravel with handsome ravelings, such, for example, as chenille Tusco- man, cotton canvas, and, I believe, Bolton sheeting. When the portiere is made of any of these, a pleasing finish is to set on a frieze of the same material, showing a fringe of raveling sixteen or eighteen inches deep. Some workers ravel enough to make a heading with two tyings foroiing a diamond net-work or open-work which is very eflfective. In selecting portieres, the main idea, Independent of fabric, is to get the coloring that will harmonize with the interiors from which it will be seen. It may be added that golden brown, deep old gold, olive green, deep WHISK-BEOOM HOLDER. 44 HOME DECORATION. old red, maroon, and peacock blue, are among the beet colors to use ; gray- bliio also is pleasing, aa well as terra cotta and golden olive. Many cross- stripe stuffs are also admirable, as are oriental patterned goods. Pliotograpli Case—Take a strip of bed-ticking three-fourths of a yard long and 6 in. wide, cut one end pointed. Feather stitch all the wide white stripes with silk in different colors. Seam tinsel cord on all the wide blue stripes. Line with satin, fold over the straight end so as to form a pocket nearly as deep as the length of a cabinet photograph ; leave one side open at the top nearly two inches, turn it back, sew a bangle on to the point, also a row across the bottom of the pocket, and one on each of tlie three points of the pointed end. Pull this point through a curtain ring far enough to give a neat appearance, fasten in place, and hang it in the parlor from a shelf or any other place that you may fancy. Sachet. — A sadiet of unique design is here represented. One of the miniature sacks is of pale-blue satin, and the other of an olive-green shade. The filling is cotton well sprinkled with the favorite sachet "powder. A spray of wild roses is painted upon the blue sack, and a bunch of wild flowers above a Grecian border on the olive-green. Embroidery may deco- rate such a sichet and ribbons be arranged in an ornamental manner. Combinaiions of violet and yellow, garnet and blue, and bronze and rose, are effective in such accessories of the dressing-case. Japanese Tidy — A pretty Japanese tidy may be made as follows : The four squares may be made of pink cotton and creamy white linen, the leaves and berries being cut out in brown cotton, and the conventional flower in pale gold. The tidy might be bordered with a band of dark blue, and have an edging of creamv lace the same tint as the squares. Or it might be made in patches of olive-green and gold sateen, in which case the bird, in gray or brown, would be hemmed on a p;old ground, which would also serve to throw up the white flower with its yellow middle, while the leafy pattern, in a darker gold color, would be effective on the duller tints of the olive- HOME DECORATION. 45 green. In this case, the border would be ol gold-colored eateen, with rough lace at the edges dyed a golden color to match. Thermometer. The unique frame adopted for this thermometer is an ear of corn that was carefully dried after it became ripe. Enough of the corn is removed from the cob to permit the thermometer to fit snugly in place. A braided bright gold silk cord is fastened to the top to form a loop for suspending the article, and a large bnw of wide bright gold ribbon with a picot edge conceals the fastening of the loop and produces an elaborate effect. Sometimes the ear is varnished or gilded, but oftenest it is left in its natural state. Twine Holder. — With pale- blue knitting silk crochet a bag large enough to hold easily a ball of pink druggists' twine. Work the bag in treble crochet, and draw in at the top with a pink satin ribbon, using a loop of the same with which to suspend it. Tie to one of the ribbon loops a small pair of scissors for use in cutting the twine when wanted. This will be found to be a very pretty and iiseful knick- knack in almost any room, but mostly in the chamber or sitting- room. Curtains. — Very pretty curtains and portieres are made of cotton Bolton sheeting embroidered with linen ; or of wool Bolton sheeting worked with rope silk, if something quite expensive is desired. If the wool material is used, it must be lined. They are worked in an all- over pattern, and great care must be used to have them look neat ou the under side. The skeleton stitch is best adapted to this purpose, as it looks about the same on both sides. Large conventional designs, either scattered or in groups, are good for the purpose, and may be worked in the same colors as the background, and shaded up to the lightest tint. A rather dark shade of ecru, or the new shade called chamois, would look very pretty embroidered in maize brown of five or six shades. A dark mahogany with a full shading of the same color, or a combination of mahogany and old blue is well liked. THEEMOMETEK. 46 HOME DECORATION. A light shade of sage green worked with a new shading of rope silk called " grape " is much admired. Curtains are very pretty with a border worked to suit the designs grouped over it. — Mme. Weitzel. Sachet Bags._Take two squares ol tissue paper, one pink and the other blue, about twelve inches square. Take them by the centers and pull through the hand until they are all in little creases, then place the pink in- side the blue and sprinkle a piece of batting with the powder, put down in the bottom and tie with a piece of stout thread, leaving the crinkled ends of paper sticking up. Make a cluster of paper roses, and fasten on one side with two or three green leaves. Fan Baskets. — A pretty thing in baskets is a dainty affair in yellow and white. Imagine four large wicker fans painted white and gold, and fas- tened together so that they stand on the handles. Broad yellow and white satin ribbon tie these fans at the sides, and there is space between them for a bag, or deep pocket of white China silk figured with yellow. An in- genious woman could make a similar basket out of large Japanese fans. A Pi-etty Cliair Scai-f. — Take a yard and a half of cream-colored bunting, or a piece the desired width and length, make a hem an inch and a half wide. On one end embroider pinks in shaded red crewels, with their leaves and stems in green. Finish the ends with tassels of olive and green crewels. Fancy Work Notes. — Some dainty bags are made oi three lengths of picot-edged moire ribbon ; a very pretty one shows green-gold, old-rose and cream-white ribbons sewed together, lined with cream-white silk, and furnished with a narrow gold-green ribbon. A beautiful movable frieze for a dining-room is made of fine-weave mat- ting set between two mouldings of brown wood, the wooden mouldings also forming a wide lattice work of fourteen-inch squares. A bittersweet vine is painted to look as if twisting in and out with its rich clusters ol orange and scarlet berries. A frieze design, being seen at a height, must neces- sarily be very boldly painted. New and delicate toilet sets are made of all-over figured lace, with lace edging to match, three inches in width, fulled on around the edge, and one inch-wide ribbon run round the whole, just above where the lace is whipped on to cover the joining of lace. In the lower right-hand corner is a double bow of ribbon. Small square mats and cushion cover are all made to match. Fish-net scrim sets are also fashionable. A table-spread can be very fancifully and prettily made as follows: Take a length of burnt-sienna colored India silk and powder over its sur- face a swarm of butterflies, working them in shades of yellow and of dull blue. Let the butterflies spread from the center to one comer of the spread. Finish the edge with tassels of silks, letting the various tassels show the shades of yellow and blue in the butterflies. Line the spread with dull-blue pongee. A very pretty work-bag is made of peacock-blue velvet ornamented by two cross-stitch stripes. The velvet is cut nine inches wide and twenty- four inches long. Two stripes of canvas six inches lorg are placed over the velvet ; these are worked in filoselle over the canvas in some pleasing, solid cross-stitch design in several shades of deep yellow. When the pat- tern is finislied the threads are drawn away and the edges are finished with a silk trimming. The velvet is next lined with satin ; it is then f I'led in HOME DECORATION. 47 and sewed up at the sides. The top edge is turned down to form a frill, and has a slide of ribbon run in. The ends are finished with tassels. A Beautiful Tidy— Get half a yard of China silk any shade desired, hem-stitch one end ; have hem about one inch deep ; trim other end with the new wheel trimming. It taltes not quite two spools of Heiuenway's Crochet Silk, shade of silk used. To make one wheel, take a steel crochet hook and common-sized lead pencil. Wind the crochet silk over the pen- cil 24 times, slip off the pencil and fasten with a slip stitch. Fill with 36 t c, which is, silk over hook once, insert, draw silk through two stitches twice. Last round.—* chain 6, fasten in 3rd t o with a short stitch, repeat from * all round. Sew three wheels together, then two under those, and one under those. This makes a point ; continue points till enough are made, then crochet on a heading. Sew the points on by heading to end of scarf. A Table Cover. — Make tlie body of olive green felt, any size desired, having all four of the edges simply pinked. Take four squares of peacock blue plush, on each of wliich embroider a spray of flowers. Blind stitch these pieces on the four corners of the felt, and your covei' is complete. An eight-inch square of plush to a cover measuring one yard is about the right proportion. niantel Lambrequins. — Almost every one understands what ticking embroidery is, but few have seen it used for a mantel lambrequin. It is very effective, however, and may be done with a mingling of split zephyr and silk, that will make it comparatively inexpensive. A narrow black vel- vet ribbon, to cover the blue stripes, is a great improvement in this work ; and feather-stitch, herring-bone, point-russe and chain-stitch may all be used. When carefully done it has a very Oriental effect; and it can be used as a border to almost any thick material. This mantel cover should be finished with a fringe, of which the foundation may be a thin black silk fringe, with strands of bright-colored silk crocheted in on the front. This makes a very handsome edge. For those who can paint, many beautiful things are possible ; and, among them, mantel lambrequins quite out of the common order. Some- thing very pretty may be made of enamel cloth, with the lambrequin cut straight and painted with designs similar to those found on tiles. The lambrequin can be fastened on with gilt-headed nails, and a little gilding used in the borders. A connected story is always desirable when a num- ber of designs are used ; but something of a very simple character only should be attempted by the amateur. A study of Mintou's and other tiles will be found very useful ; but the actual imitation of tiles is to be avoided rather than aimed at, since real tiles would be out of place on a lambre- quin. The enameled cloth is used with very good effect, particularly in a dining or sitting-room, with no other embellishment than brass-headed nails where it is joined, and worsted fringe on the edge of the lambrequin. In using brass-headed nails avoid the common fiiiling: of placing them too far apart, as this gives the article a very scant look. They should be sepa- rated only the breadth of the nail head. Another pretty cover may be made of very dark garnet or olive-green canton flannel, with a border of Japanese crepe pictures framed in narrow black velvet. This bordering should be lined with silesia, or undressed 48 HOME DECORATION. cambric ; and the fringe may be made of worsted to match the canton flan- nel, mingled with bright silks. Velvet and velveteen make very rich mantel covers, and are much more expensive than the two other materials. But where something really hand- some is wanted for a parlor mantel, a very satisfictory result may be accomplished by covering ihe shelf with either fabric, attaching a lambre- quin of white silk embroidered in outline worked after tile patterns, and paneled with old-gold-colored velvet to carry out the picture idea. Very little of the white ground would be visible, and that little would only en- hance the beauty of the coloring. A fringe of gold-colored silk would com- plete a very elegant lambrequin. Where blue is the prevailing color of the furniture, dark blue might be used for the shelf-color, and vivid blue forget-me-nots worked on the white silk and threads of gold. Dififertnt colored velvet ribbons joined with feather-stitch, and em- broidered with little dots or other devices in the center and edged with handsome fringe, will make a lambrequin of great richness, particularly suited to a room where the other furnisliings are in dark, warm colors. "Waste-Paper Baslcet._A waste-paper basket in the library is a neces- sity, and may be a pleasant object to contemplate as well. Choose a well made basket, and one that stands squarely on the bottom. One way to ornament the basket is to trim it with three bands of i-ibbon, of diflferent colors ; on the upper band embroider a vine of something green with ox- eyed daisies to brighten it. Where the ends join, cover them with a large and handsome bow. If inclined to take so much trouble, line the basket, and finish the upper edge with a puff of satia or of heavy silk. A hand- some basket may be lined wi'h cashmere with a ruchiug around the top, and hanging over the edge a sort of lambrequin made of strips of red and white cashmere, rounded at the bottom and pinked on the edge, and com- pleted by having a bouquet of flo\yers in applique or iu Kensington em- broidery. A tassel on the bottom of each piece is a good addition ; the pieces keep their shape better with a tassel. Another pi-etty way is to put a band of canvas, either drab, blue or scarlet, around the basket ; below this put a band of black velvet ; brighten both by embroidery ; one design to work on the velvet is a procession of Kate Greenaway children. A handsome ribbon bow adds to the good effect. A Pretty Screen. — For a simple folding screen, suitable for a chamber or dining-room, you will use seven yards of firm, unbleached cotton cloth, three and one-half yards each of olive silesia and of upholstery cretonne, three small brass hinges and several dozen brass-headed tacks, and two frames, each five feet high and two and one-quarter feet broad. These frames are made of four strips of pine wood one inch thick and two and one-half inches wide, nicely jointed at the corners so as to be quite flat. It is preferable to have the cretonne of bright but harmonious colors, and of large£gure8. The landscape patterns are pretty for this. Cover the frames on both sides with the cotton cloth, fastening it with very small common tacks, and after that stretch tightly across one side of each a piece of the cretonne, an inch larger all round than the frame. On the other side stretch the silesia, witli the edges turned in and overlapping the cretonne, and fasten these in the middle of the inch-wide edge with a row of the brass-headt^d tacks on what will be the top and outer side when the two panels are joined together with the hinges. The other two ends must be eewed. HOME DECORATION. i9 A Pretty Wall-Pocket. — Take pasteboard and cut twenty-six round pieces two and one-half inches in diameter, and exactly in the center of each make a perforation about oue-fourtli of an inch in diameter ; thread a darning needle with shaded Germantowu yarn (from piuk to brown is very pretty), and proceed to wrap the pieces of pasteboard. Insert the needle through the perforation and fasten the yarn at the edge of the pasteboard with a button-nole stitch ; continue so until it is entirely covered. After you have thera all covered take sixteen of tliem and join iu form of a dia- mond ; then take the remaining ten and join in a half diamond ; take this and place on the whole diamond, poiut to point, and sew the edges together ; that forms a pocket. It is now completed. Hang in a corner, and you will be pleased with it. Summer Curtains. — A viry stylish and graceful design for sitting-room or bedroom curtains recently origmated in the New York Art Rooms, and full directions are given here for making a pair. The curtains are inex- pensive, the full cost for two deep windows being about $3.50. The mate- rials required are two yards of cretonne, ten or twelve yards of cheese clotli andsiiflacient lace for finishing the front edges of the curtain and making an insertion across the lop of each. Be careful iu purchasing the cheese cloth to get a piece which is evenly woven, and without black threads. Scrim may be used instead of cheese cloth, if preferred, but it is more ex- pensive. In buying the cretonne get two patterns which harmonize, buy- ing one yard of each. Cut each yard in four pieces, lengthwise. Each curtain has two pieces at the top, with an insertion of lace in between. One curtain only will be descri'.ied. Of each pattei'u of cretonne take one piece, stitch the lace inseniou between them, turn down the edge, about an iucli, of the one intended for the top of ihe curtain, and stitch the cheese cloth on the other piece with a pudding-bag seam. Mike a hem twelve inches deep on the bottom of the curtain. The luce should be four inches wide. Lay the lace flat on the ri','ht side of the curtain, an inch from the edge, with the straiglit edge of the lace toward the selvedije, and the point- ed ed: agree upon a signal, that her spring and your assistance may come at the same moment. For this pnrpose there is no better form than the old duelins; one of "one, two, three." When the lady is in the saddle, it is your place to find the stirrup for ETiq UETTE. 67 her, and guide her left foot to it. When this ia done, she rises in her seat and you assist her to draw her habit straight. Even when a groom is present, it is more polite for the gentleman him- self to perform this office for his fair companion, as it would be more polite for him to hand her a chair than to have it handed by a servant. If the lady be lisht, you must take care not to give her too much impe- tus in mounting. We have known a lady nearly thrown over her horse by a misplaced zeal of this kind. In riding with a lady, never permit her to pay the tolls. If a gate has to be opened, we need hardly observe that it is your place to hold it open till the lady has passed through. lu driving, a gentleman places himself with his back to the horses, and leaves the best seat for the ladies. If you are alone in a carriage with a lady, never sit beside her, unless you are her husband, father, son, or brother. Even though you be her affianced lover, you should still observe this rule ot etiquette. To do otherwise, would be to assume the unceremonious air of a husband. Wlien the carriage stops, the gentleman should alight first, in order to assist the lady. To get in and out of a carriage gracefully is a simple but important ac- complishment. If there is but one step, and you are going to take your seat facing the horses, put your left foot on the step, and enter the carriage witli your right, in such a manner as to drop at once into your seat. If you are about to sit with your back to the horses, reverse the process. As you step into the carriage, be careful to keep your back towards the seat you are about to occupy, so as to avoid the awkwardness of turning when you are once in. A gentleman cannot be too careful to avoid stepping on ladies' dresses when he gets in or out of a ca.rriage. He should also beware of shutting them in with the door. CHAPEK X. ENGAGEMENTS AND WEDDINGS. The gentleman presents the lady with a ring as soon as they are en- gaged. Almost any style of ring may properly be used as the symbol of betrothal, but those who wish to conform to the ordinary usage, select either pearls or diamonds. If the person can say with Lothair that " there is a reserve about pearls that I like, something soft and dim," he chooses a single-stone pearl ring ; if he looks beyond that, a solitarie diamond, al- though three-stone rings are very often used. A tasteful ring is one set with a pearl in the center, and a small diamond on either side. The set- ting should be of a very simple style, but good. A newer style for an en- gagement ring is a rnby and a diamond, or a sapphire and a diamond, set at right angles or diagonally. The Germans have a poetic formality alinut an engagement ring, which is likely to become a general custom. A plain gold circlet, inscribed within with the date, and some such tender sentiment as "This and the giver ai-e thine forever," is given at the time of betrothal, and the same ring is used to complete the marriage ceremony ; the groom removing it at the altar and passing it to tlie clergyman. As soon after the service as is convenient, a jeweled ring is added to guard the one which is honored as the wedding ring. There is no presciibed form for the announcement of an enjagement, al- 68 ETiq UETTE. though a writer on the social etiquette of New York says : " The society newspapers are expected to gazette the engagement very soon after it is made known to kiuspeople and intimate friends. Acquaintances are thus informed of the new relation, and the proper felicitations are expressed in the usual manner. The propriety of adopting this method of communica- tion with society at large is approved by our highest authorities in polite afifairs." This sounds very well, but the young lady of delicate sentiments would shrink from this method of communication, and prefer to make known the engagement to friends alone, in some pleasant manner. A dinner-party may be given by the family of the bride-elect ; just before rising from the feast, the host announces the engagment, when a general outburst of good feelings and congratulation follows, or the engagement may be made known by note from the mother of the bride-elect or by the lady herself to inti- mate friends. Notes and calls of congratulation immediately follow. If the families of the betrothed have been previously strangers, it is for the gentleman's family to call first. It is very civil and proper for friends who entertain generously to show the engaged couple some attention in the eiiapeof a dinner or a dancing-party given especially for them. The young lady does not make ceremonious culls after the announcement of her en- gagement, which is usually made but a short time before the date fixed for her marriage. It is the exclusive privilege of the mother to name the wedding day for her daugliter. It is strictly demanded by etiquette that the bride-elect leave her vis- iting card in person at the doors of her friend's residence a few days before sending out her wedding invitation, but she does not enter, except it be to visit an invalid or an aged friend. These ceremonious calls befoi-e mar- riage must not be omitted. After the invitations are issued, the young lady does not appear in public. Her wedding cards are sent out at least two weeks before the ceremony is to take place. Invitations to friends residing at a distance are forwarded somewhat earlier. The invitations are not answered save by a card enclosed in an envelope and sent by mail, unless the ceremony occur in the morning and the guests are requested to attend the breakfast, then the answer should be explicit as for a dinner. It must be a very urgent reason, indeed, that leads one to decline an invitation to a wedding, the summons being considered but a shade less important in England than one from royalty itself. The invita- tions are issued in the name of the bride's parents, parent, or nearest re- lative. If the bride stand in the relationship of granddaughter, niece, cousin, or simple friend to the persons or person issuing the invitation, this is noted in the formula in place of the word " daughter." A wedding invitation, as well as all others, should be engraved in script. Fashion having long ago decreed that Old English and German text, although perfectly harmless and respectable, have no longer any claims worthy of recognition by an aristocratic world. The invitation is engraved on one sheet of paper, which must be of creamy daintiness, and shape! so as to fold once. If cipher, monogram or crest is used upon the paper, it sliould not be in color for weddings ; the center of the top of the page is the place for it. The fashionable world, at present, often has the cipher or monogram upon the envelope, omitting it from the note, but if it appear on the note, it must also be used on the envelope ; £T1Q irHTTE. 69 the quality and tint of the invitations, envelopes and reception cards eu- closed, should be the same, and not each possess a hue of its own. The following is the proper formula : Mr. and Mrs. Diedrich Knickerbocker request your presence at the matTiage of their daughter VaroUue Matilda, to Mr. Wouter Van Tuiller, on Wednesday, October seventeenth, at three o'clock. 0-race Vhurcli, Broadway dud Tenth Street. If you are bidden to the reception, a card enclosed conveys the intelligence. This card should be squai-e, the size of the iuvitation note paper once folded. Mr. and Mrs. Diedrich Knickerbocker, Al Home, Wednesday, Octohe)- seventeenth, from half past three nntil six o'' clock, 32 West 191s/; Street. Another less elaborate style is tlie following : Reception from half past ihr>e until six o'clock. 32 West 191 St Street. Generally, only half an hour intervenes between the ceremony and the reception. The admission card (to the church), a less romantic than practical affair, can happily be dispensed with in a rural town, but it is an absolute neces- sity in cities, where the church would otherwise be filled with sight-seeing strangers. The card of admission should be long and narrow, and engraved with either of the two following forms : Grace Ohvrch. Ceremony at three o'clock. or, Grace Church. Please present this to the usher. One or more of these cards is enclosed. They are intended for distri- bution to personal friends of the invited, and also for the use of servants who may accompany guests to the church. These cards, with the note of iuvitiition and the reception card, are enclosed in the same envelope, super- scribed with the 7iam,e only of the person invited, tlieu put in another en- velope, on which is written the full name and address, and sent by mail. For weddings at home, the form of invitation is the same as for one at church with the single exception of the street and number being substituted for the name of the church. A church wedding is a beautiful affair, and also a complicated one, aa the almost countless details testify. The bridesmaids, from two to eight in number, are chosen from among the intimate friends of the young lady about to be married. The bride's sisters and those of the bridegroom, 70 i:tiq uette. whcu it is pusbible, are usually invited to act as witnesses of the marriage, for that is the theoretical use of bridesmaids. The dresses for the occasion are given to them by the bride, if their circumstances are such as to make it necessary, but not otherwise. When the bride is young, the maids should be young, but it is not wise for a single woman of irncertain age to sur- round herself with blooming girls. Upon her wedding day, it is customary for the young lady to present some souvenir of the occasion to each of her bridesmaids ; the gift may be either a ring, or bracelet, or a f;in, but it need not be costly. . The bouquets of the maids and the houlonnieres of the ushers are also the gift of of the bride. A scarf-pin of unique or quaint device, or some other article, useful as well as ornamental, is given to each of the lasbers, by the bridegroom, as a slight acknowledgment of their services. The groom chooses the ushers from his circle of relatives and friends ; he also selects a single friend, whom he calls by the English title his " best man," and to him is entrusted the arrangements of the various social and business formalities of the wedding. No one ever loses interest in the " divinity which doth hedge " a bride, and the typical marriage toilet is always expected to be one of irreproach- able taste and elegance. During the last two years a great effort has been made by leading modistea to break in upon the "regulation" character of wedding dresses and to some extent the attempt has been successful. The orange blossoms, formallj' an inseparable part of the bridal gear, are no longer considered an absolute necessity, although most brides prefer them for the wreath ; and combine them with white heath and lilies ot the val- ley ; the bouquet, which seems rather an awkward addition, should be of the same kind of flowers as those used for wreath, or white lilies and roses may be used. Persian lilies, jasmines, snow-drops, water-lilies, and even white hyacinths are used to decorate bridal toilettes, although the latter is considered an unlucky flower not to be worn defiantly before the fates. As to fabrics, cream white satin is the invariable choice of brides who respect tradition, and have rare laces worn by ancestral dames. Brides adhere to white suede gloves of extravagant length for the wedding occasion. When a colored costume is worn, the gloves are of some harmonious shade, or she can, if she choses, go to the altar with uncovered hands — fashion favors this, although it is entirely a matter of taste. No jewelry of any description should be worn, for when a young'lady goes up to the altar, she is, as the French say, eticore jeune fille. If, however, the groom's wedding gift be something in diamonds, the bride cannot very well do otherwise than wear the ornament, which may possibly be a cres- cent for the neck and diamond stars to fasten the veil. When there is any display of jewels, the marriage veil of simple tulle is scorned, and for it is substituted one of rich point de Veriise lace. The dresses of bridesmaids are not as elaborate as that of the bride. They may be white or of delicate colors, and are made with trains. Fans and baskets of flowers are preferred to bouquets for bridesmaids. When a bouquet is carried, it is attached to a chatelaine or bridle of satin ribbon at the left side. Veils may or may not be worn, but if used they must be shorter than that of the bride. It is not uncommon at present for the ladies of bridal parties to copy an historical picture by their garments and coiffures. If the wedding is by day, the bridegroom and ushers wear full morning i^TIQUETTR 71 dresB, which consists of a frock coat of dark clotb, vest of the same, tight trousers aud a light necktie ; white neckties are not worn with frock coats. If the wedding is in the evening, full dress is demanded of the groom, and of allthe geutlemea in attendance. The groom must wear gloves of some light shade. The ushers wears gloves of some delicate color. All the gentlemen wears favors, except the groom. He always wears only a flower. Favors should be made of white ribbon aud silver leaves. For the occasion the church is decorated with rare plants and flowers. A large canopy of flowers may occupy the space between the pews and the chancel steps, and a bell of white flowers be suspended above the chan- cel. Within this bell a peal of silver sounding metallic bells may be secreted, and as the bridal party approach the altar, silken cords held by some little maiden set the peals in motion, simultaneously with the organ notes. The kneeling stool covered with wliite should be looked at and pro- perly adjusted by one of the ushers, who has been selected to act as master of the ceremonies. He is early at the church and having been made ac- quainted with the nuralier of guests expected to be present, he places the ribbon or arch of flowers far enougli back from the altar to give ample room for evoi-y invited guest, or either for the relatives of the bridal pair, other guests occupying the lower part of the church. If any friends are in mourning they usually enter the church quietly and hide themselves in some obscure nook. No one should attend a wedding reception in a mourn- ing dress, which gives place to gray or lavender with a flower on the cor- sage, otherwise the person had better stop at home and not cast a shade of gloom over the festival. The ushers stand by the inner entrance to the church, to be in readiness to escort ladies to their proper seats. If a lady- be accompanied by a gentleman he follows her to her seat The usher oSen a lady his right arm, and if unacquainted with her, asks if she is a friend of the bride or groom, the bride's friends being seated upon the left of the main aisle, and the groom's upon the right. After the service the ushers act as cavaliers of the bridesmaids, at the reception. The organist should be early in his place, as he is expected to play during the arrival of the audience. The bridesmaids and other memlDers of the family set off first in carriages. The bride, who meets the groom at the altar for the first time that day, goes lastj with her mother and father. The groom, with the best man, ought to be waiting in the church. When the bride and her attendants have arranged themselves in the vestibule, the groom with the best man comes from the vestry and watches for the coming of his bride, the organ meanwhile playing some melody chosen by the bride. The ushers, who usually equal the bridesmaids in number, walk in pairs in advance of the ladies, and arrange themselves at the right of the two awaiting gentlemen. Sometimes the bridesmaids, noiselessly and demurely, precede the bride, or they may follow her and always stand at her left ; if they enter in advance, two or four little boys, young brothers or relatives of the bride, dressed as page:^, bear her train, or carry baskets of flowers, whicli tliey scatter in her path as she le:i.ves the church. If the maids follow the bride, she is sometimes preceded by two or four little girls, who strew her path to the altar with flowers. Sometimes garlands of flowers, that have been somewhere hidden, are suddenly stretched across the aisle at brief intervals by little maidens who stand on the seats at tlie ends of the pews and lift their pretty arms high in the air to swing their roses over the pathway of the bridal party as it passea 72 ETIQUETTE. down the aisle. The bride is supported by her father or by the person who represents him and is to give her away. The groom comes forward a few steps to meet her, takes her hand and places her at the altar to his left. The father waits at her left, and a step or two back of her; he gives her away by bowing when the question is asked, which is a much simpler form than stepping forward and placing his daughter's hand in that of the clergyman. The service then begins. As at present all churches use the ring, the bride removes the glove from her left hand and gives it to a bridesmaid to hold, and sometimes to keep as a good omen. While the bride and groom are making the responses, the organist plays softly, and after the blessing the clergyman congratulates the husband and wife, who are the first to leave the church, the bride taking the groom's right arm ; the bridesmaids follow, each escorted by an usher, and just behind the bridal company are the father and mother of the bridle. Two of the ushers usually hurry from the vestibule to the i-esidence of the bride to be in readi- ness to receive the newly wedded. It is now the custom to have a higlily illuminated parchment certificate signed by the newly married pair with two or three witnesses, the best man, the father and mother, and so on, being the attesting parties. The bridal party, with half the maids at the right of the lady, and half at the left of the groom — the first bridesmaid retaining the place of honor — arrange themselves for the usual congratulations ; the parents of the bride stand at a little distance upon her right, and those of the groom at his left. As the guests arrive, the ushers offer their right arms to the ladies to con- duct them to the married pair. The gentlemen attending the ladies follow. If the usher is not acquainted with the lady he is escorting, be inquires her name on the way, presenting her and the gentleman to the bride and groom and then to the parents. The bride should always be addressed first and receive the good wishes of her friends, and the groom the congratulations. If ladies are present without gentlemen, an usher attends each to the supper-room or provides an escort. If it be a morning wedding and breakfast is served, the host sits at one end of the table and the hostess at the other, he with the bride at his right, she with the groom at her right hand. If healths are drunk, the father proposes the health of the bride and groom, the bride bows, smiles and raises the glass to her lips, while the groom is expected to reply. CHAPTER XI. AT HOMES, AND FIVE O'CLOCK TEAS. Almost every kind of social gathering is now called an " At Home," with the exception of a dinner or a wedding breakfast. There are dancing At Homes, musical At Homes, and conversational At Homes, and any of these may take place in the afternoon or in the evening, as the case may be. In addition, there are dramatic At Homes, where the performers may be amateurs, or professionals whose services have been engaged for the occasion. The etiquette of all these is precisely similar. Cards are sent out three weeks, a forthniglit, or a week previous to the date, according to circum- stances. These cards are sold ready printed, with spaces left for the names of the hostess and for that of the invited guest, and the date and hour. If the entertainment is to consist of music, the word " Music" ETIQ UETTK 1-i appears on one comer Of the card. If of dancing, the word "Dancing" takes its place. If the lettei's R. S. V. P. appear on tliese cards of invitation, as tUey usually do, an answer should be seni within a few days of its receipt. It is inconvenient for the hostess not to know how many guests she is likely to receive. Whether the invitation be for music, dancing, recitations, or simply for conversation, the guests retain their bonnets during their stay, when the At Home is held in the afternoon. The cloak or outer wrap is left in the charge of the servant, who takes it from the guest in the hull. An At Home of this kind is, in fact, a large Five O'clock Tea, with tlie diffei-ence that invitations for the latter are issued on the visiting card of the hostess, thus : Mrs. Smith, At Home. Tlmrsday, Oct. llih, 4 to 6. Refreshments, both at ceremonious teas and at At Homes, are served in the dining-room, whither the guests repair during the intervals of music, dancing, recitations, or the dramatic entertainments. Tea and coffee form prominent features of these, and, in addition, wines and wine cups are provided. Tliin bread-and-butter, biscuits, cakes and sandwiches compose the edible portion of the fare. Fresh fruit is also on the list, and when this is present plates will be necessary. Otherwise — unless ices are included in the refreshments — no plates are used. Introductions are far from being general on such occasions. The hostess must be guided by tact and discretion in such matters. If she sees two ladies sitting together who are unacquainted, and with no one else near them with whom they can converse, she will introduce them to each other, always provided that she thinks such a course would be agreeable to both of them. Two or three moments spent in " starting " them upon some sub- ject congenial to both, will not be wasted. At small five o'clock teas, tea and coffee are handed round in the draw- ing-room, and it is unusual to employ a servant to hand the cups. The hostess dispenses the tea hei'self, and if there are any gentlemen pre- sent they naturally undertake the task of giving each lady her cup of tea or coffee, handing her the bread-and-butter or cake, and taking her cup from her when empty. In the absence of gentlemen, any young girls who are friends of the hostess will volunteer to assist her. The gloves are not removed when tea only is taken, but occasionally it is necessary to take them off. If the bread-and-butter is carefully rolled so that none of the butter appears upon the exterior of the bread, it will be found possible to partake of it without removing the gloves, which is fre- quently a task of some difficulty — in fact, of so much difficulty that, rather than undertake it, the visitor often takes her tea without eating any ; a practice which the doctors consider to be very injurious to the digestive organs. Biscuits are invaluable for this reason, and the thoughtful hostess will always provide them. At afternoon dances, ladies retain their hats or bonnets, as at other At Homes, inconvenient as the custom is very often found. A very large hat will be found very much in the way, and the smaller and lighter the head- gear, the better for one's partner and for one's self. Evening At Homes are simply dancing parties under another name. A very large ball is not called an At Home, but invitations for the ordinary n £Tiq uett£. " Dance" are uever issued in any other way. The fashionable " small pany, as it is highly improper. Always give way to those older than yourself, unless they request you to take the lead ; then obey ; for it is a true si^n of good breeding to com> ply with the wishes of thoso who are older than yours. If. Try to master shyness ; and when spoken to, never stammer or blush, but speak boldly, and in langua:;e be correct. In speaking, be moderate. If called upon to defend yourself, never let your voice run away with you ; and never get too warm, because hard feel- ings follow the latter. Arguments and idle discussion are uncalled fur, as it leads to no good. The better way is to change the subject and com- mence one that will lead to good feeling. Profane or vulgar language is detestable at all times ; so avoid it. None but the ill-bred brag of their family connections, wealth, or supe- rior intelligence. Never push yourself forward to sing or play ; but when invited, do so at once, without any excuse. If indisposed, or suffering from cold, hoarse- ness or anything else, refuse politely but decisively. Always keep your temper, and never cheat. Never accuse another of cheating, even if you are morally certain of it; but keep your knowledge to yourself ; and the next time refuse firmly, but politely, to play with the same party. Every person is conceded the right to drink at table or not, as suits him ; and neither press him to drink more or try to force him to drink any, if he pohitively refuses. Never scandalize or ridicule any person, no matter if they are miles away or in your immediate vicinity ; and always have a proper respect for the religious belief of others, even if they differ entirely from you. Aviiid reading in company, for you can contribute better to the pleasure of others by not reading. Do not slam the door as if you were trying to take it off its hinges, when you enter a house. In asking favors, say: "If you please;" and when granted, say: "I thank you." Do not lean your head against the wall, for by so doing you will soil the paper. No gentleman will sit in the house with his hat on, and especially in the presence of ladies. A well-bred man will remove Ids hat as if by instinct 78 ETIQUETTE. wheu entering a room. When handing a lady to a carriage, he, of course, keeps his hat on, because his hands are rendering assistance to the lady; but in leaving her, he raises his hat from off his head. Always be punctual, and you will always be welcome. Abstain from the fidgets, and never be uneasy, but keep quiet, no mat- ter how the time may lag. A lady expects you, being a polite gentleman, to hand her a chair, pick up her glove, and, in fact, be attentive to her on all occasions. Always knock at the door of a private room before entering, and never peer into the private letters or other property that may be in your way. To do so, is neither respectful or polite. A well-bred persou will never peep over the shoulder of auotber who is either writing or reading. Another mark of ill-breeding is, in asking questions of a child about family affairs. Confidence should never be betrayed, even if secrecy has not bound you. No mutter how ignorant some people are of the rules of politeness, never insult them by letting them know of it, or by doing different. Genu- ine good breeding demands that you will violate the rules of politeness sometimes, so as to do as others do, unless what they do is too indecent. A mere acquaintance should never be addressed by the Christian name, and a lady should always put the prefix Mr. before the name of a gentle- man. Never answer impatiently, but always in courtesy, no matter how incon- venient it may be to you. No gentleman will ever refuse an apology when tendered in sincerity, nor will he fail to offer one when one is due from him. Never call upon a man or woman of business during the hours of busi- ness, unless you really intend business. Whispering in comp my is the most vulgar and ill-bred thing a person can do, as it makes others think you are talking of them. When entering a room, slightly bow before speaking to the pei'sons there. Always say : " Good morning," or "Good evening," before taking your seat, and particularly so to the host or hostess. Husbands and wives should never be spoken of by their Christian name, or as "My husband," or as " My wife," but always Mr. or Mrs. . It is not only impolite, but unkind and uncharitable, to pay' any atten- tion to the deformity of another. The person who will abuse or scold any one in the presence of others is not worthy to carry the name of lady or gentleman. In correcting a mistake in any one, always s.iy : " I ask your pardon, but I think you are mistaken ;"' and when the mistake is not of much moment, say nothing. " Good name, my lord, in man or woman, is the jpwel of their souls ;" so said Shakespeare, and so it is ; but especially in women ; and it is the duty of evei-y man never to speak ill of her. No matter how mean she may she may be, or what provocation she gives you, if you cannot speak wt 11 of her, say nothing. ^ Whenever you promise to do a favor for anybody, never fail in doing it. Books that are borrowed should never be loaned to a third party ; and such books should never be kept a day after they are finished. ARTISTIC EMBROIDERY. BY ELLA RODMAN CHURCH. CHAPTER I. W0R8TI D EMBROIDEEY. Embroidery has been defined as "the art of adding to the surface of woveu textures a representation of any object we wish to depict, through the medium of the needle, threaded with the material in which the work is to be executed." From the earliest times, it has been the amusement of women of leisure, and the occupation of those whose skilful fingers must be used to briug in returns of daily bread. In the Middle Ages, a regular work-room, or " stu- dio," was set apart for this especial purpose in the dim old castle ; and there the whole paraphernalia of embroidery frames, materials, and imple- ments, were always to be found. There, too, the chatelaine sat with her maidens embroidering cushions, or book-covers, or those wonderful pieces of historical tapestry afterward displaced by the more mechanical arras. " Tapestry richly wrought And woven close," was the favorite needlework of those days ; and these hangings, or " veils," were rendered necessary by the style of building, which afforded many convenient chinks and loopholes for the wind. Some of these ancient pieces of embroilery were very rich, the designs being worked with worsted or silk of various colors, and often mixed with gold or silver threads, on canvas, cloth, or silk. The oldest specimen of this kind of work now in existence is the famous tapestry of Bayeux— the work of the English Matilda and lier attendants. A piece of embroidery over two hundred and twenty feet long, allliougti not much more than half a yard wide, is no trifling accomplisliment ; and in spite of the red, blue, green, and yellow horses, some of them with two legs of a difif rent color from the rest of their bodies, one cannot but rev- erence this curious triumph of the needle that caL claim eight centuries of birthdays. It is entirely worked with worsted in very Utile variety of col- oring, as the Norman princess had few advantages of this sort, but she has represented to the best of her ability tl'e invasion and conquest of England by Duke William and his followers. Tlie battle of Hastinsrs is ingeniously emphasized by a bordering composed of the bodies of the slain. Few would have the time or tlie inclination for such a piece of work in these days ; and " some of our moderns are inclined to think that, in days of old, when the chief employment of a woman's life was needlework, she must have had a very dull, dreary, monotonous time of it. But when we survey ancient heirlooms, veritable works of art — the smooth, mossy crew- el-work, the frost-like point-lace, the shining gold-threaded ecclesiastical work, or even the conventional forms of the now despised cro88-8titch — we 80 AUTISTIC EMBROILERY. imagine every happiness and beauty connected with the age of chivalry, as we are conscious of a sense of wonder iikin to that feeling on beholding some magnificent ancient jewels, or plate, or pictures." As late as the days of the Spectalor, it was written : " How memorable would that matron be who shuuld have it inscribed on her monument that she wrought out the whole Bible in tapestry, and died in a good old age after having covered three Imudred yards of wall in the Mansion House ;" but no such exploit is on record. The most fashionable woi-sted embroidery of the present time is CEEWEL-WOEK. This style of work was much in vogue during the latter part of the eighteenth century, and has recently been revived, and the modus operandi dignified by the name of tlie South Kensington stitch. But people with great-grandmothers produce pieces of work done in a similar manner ; and the stitch is the same as the long stitch in silk embroidery, only longer and more careless. Crewel-work was brought to such a stage of perfection by the famous Miss Linwood, who literally painted pictures with her needle from her thirteeenth until her seventy-eighth year, copying the old masters so suc- cessfully that, at a little distance, the needle-worked picture could not be distinguished from the painted one, that every one wanted to imitate her; but few having the gift, this art foil into disrepute. Miss Linwood's pictures were marvels of patience and skill. They were embroidered on a stiff, twilled fabric called "tammy," on which tlie out- line was drawn in chalk ; and the entire gi-ound was covered wiih close, irregular stitches, of gi-eat fineness in the more delicate touches. The shading was perfect, the crewels being dyed iiuder the artist's own super- vision ; and her first needle-painting, the " Salvator Mundi," from Carlo Dolci, was wonderfully true to the original. Her collection, which was exhibited for some time in London, contained sixty-four pieces ; and among tbem was a portrait of herself in the bloom of youth and beauty. Tiie great beauty of crewel- work is its freedom from set rules ; in taking the stitches, the needle is used more like the brush in the hand oi the artist. THE CREWEL STITCH resembles the wrong side of long back-stitching more than anything else ; and is illustrated by Figures 1 and 2. The needle is put in at the back of the material and brought out at 1, put in again at 2 and brought out at 3, put in again at 4 and brought out at 5, and so on to tlie end of the line. In outline work the thread should be kept to the left of the needle, and great care taken to bring the needle up exactly in the line of the pattern, or a wavy, uncertain outline will be the result, and the character of the pattern will be lost. This method of working is to be used when the material is put in a frame ; but when the work is done in the band, it is best illustrated by Figure 3. The easiest and quickest way in this case is to begin at the bot- tom and work upward— putting tlie needle through (from the back) at 1, and back again at 2— through again at 3, and back at 4— until the entire distance has been traversed. It will be seen that the stitch is very simple, and that much is left to the discretion of the worker. Care must be taken that the worsted is not ARTISTIC EMBROIDERY. 81 pulled too tight, nor left too loose, as the effect must be smooth and even, with the curves clearly defined, and the points sharp and complete. In ordinary crewel-work, the stitch should be from three-eighths to half an inch long, according to its position — some stitches must necessarily be shorter — as in filling iii, they must dovetail into each other like the tiles of a roof, that no sharp Hue of color may indicate the different shades. To produce the desired effect, all the stitches should not be taken close up to the inner edge of color. Figures 3 and 4 will give some idea of this shading. A leaf or stalk should never be worked across, but always (and the same rule, of course, applies to flower - petals) in the same direction as the fibres in a natural leaf. With such leaves as brambles, and others that will suggest themselves, one side should be a darker shade than the other. Figure 5 shows the natural way of woi'king a leaf. In working the stalk of a flower, it is better to begin at the lower end first, and work on the out- line until it is crossed by a leaf or terminates in a flower ; then pass the needle to the other side and work back again to the lower end ; then work an- other line of stitches inside the outline till the stalk is filled up. See Figure 6. Leaves of one shade are done in the same way, and the veins are put in last. Crewel-work has many recommendations ; it is easy, is done with comparatively little labor, and yet it affords scope for the exercise of artistic skill of the highest order. A great variety of beautiful shades may be had, and the worsted washes beau- tifully, thus possessing a decided advantge over other styles of ornamentation. The materials are also quite inexpensive, and taking it altogether, it produces the best effects with the least outlay of labor and expense of any other kind of embroidery. Floral designs suit this style of work best ; and somewhat conventional- ized models are most suitable — flowers that can be expressed by the fewest shades in color. Daisy- shaped flowers are particu- larly suitable ; and the well-known sunflower, not /oo much conventionalized, but with the tendency of its long petals to droop a little just indicated here and there, is represented in Fig 7. Simple, old - fashioned flowers are most successful iu crewel-work. Wild roses being simple, and having very distinct petals^ Fig. 3. 82 ARTISTIC EMBROIDERY. Fig. 5. and well-marked centres, are better than the double or treble triumphs of the florist — to which painting alone can do justice. The daffodil, narcissus, and lily tribes, with primro.'^es, honeysuckles, pansies and daisies, bloom out charmingly in crewels, and almost any clearly defined leaf is pleasing. Butterflies and vases may also be successfully introduced, but the latter should be chiefly iu outline. The experienced crewel worker may study nature for de- signs, and discover unending combinations of beauty and delicate touches of detail which give a character to the whole. In the veining of leaves especially this is shown ; and the leaf of the common scarlet poppy, veined and un- veined, in Figures 8 and 9, will show how much depends on careful finish. But embroidery in general should not attempt too much detail — a thorn here aud there on a rose stem being sufHcient to suggest the thorny nature of roses, while only a few of the larger serrations of the leaves should be retained. The bramble, when shorn of superfluous outline, is a very desir- able leaf for embroidery ; and Figure 10 shows it in its natu- ral state, wliicli, if worUed, would be a confused mass of nothing iu particular — while in Figure 11 its shape aud gen- eral character are preserved, but all unnecessary notchings and veininga are pruned away. An important point iu embroidery is to know what may be to advantage left undone ; aud as crewel-woi'k is entirely free from all artificial raising, it in merely suggestive of general form. The crewel itself is a particularly strong, twisted woolen yam, quite un- like zephyr and the other wools in use. The shades of color are very soft and numerous, and blend beautifully in deli- cate flower-petals and varying leaves. The work is usually done on heavy linen sheet- ing, as this wears well, is easily washed, and is particularly suitable for tidies, doilies, and many small anicles. Other materials may be used to advan- tage ; but cloth, velvet, or silk is not suitable for crewel-work. Serge makes a very nice foundation ; and a pair of invalid's slippers, made lately, were worked on white felt. But these were done in Canada, where many materials are to be had which cannot be found here. Said slippers were merely to tlirust tlie toes in, as all the rest was sole ; ami this white felt pointed piece was orna- mented with strawberries in crewel-work. This beautiful fruit is quite as eflective as flowers are ; and in Figure 12 the clusters may be used separately, or con- tiilued indefinitely for a border. A very pretty footstool could be made by grouping them closely for the top, and putting the bordering on the band. The fruit may be either red or white, as l)est suits the groundwork. Velveteen makes a good background for crewel embroidery ; and this is suitable both for footstools and hangings. It is also handsome for man- tel lambrequins. But the favorite material is crash towelling, which is so ARTISTIC EMBROIDERY. 83 generally used for the purpose that crewels seem inseparable from it, and the work is quite as often called " crash-work " as crewel-work. Crash is very serviceable for tidies, toilet covers, toilet mats, traveling bags, etc. ; but it does not hang in graceful folds for curtains and portieres, and it is not worthy of being embroidered in silks. There is a ribbed velveteen in different shades of drab and brown, which looks remarkably well as a loundation for crewel-work, if the latter is done in a rich, bold design. It should be remembered, as a general thing, that while rich materials may be used on cheap groundwork, worsted embroi- dery is vei-y unsuitable on a rich foundation. We have attempted suggestions only in the way of patterns, as these may be bought in great variety wherever the crewels are sold; and for Fm. 7. those who are unable to design from nature this will be found a very great convenience. It is not long since all worsted work was done in mechanical patterns on canvas ; and some of this work, with stitches laid as regularly as minute mosaics, and the shades blended as by the hand of an artist, is still very beautiful. It is the mosaic-work of embroidery, and bears the same rela- tion to it that the real mosaic does to painting ; but crewel-work has the advantage of being more quickly done, and of expressing better the indi- viduality of the worker. How quickly, for instance, with needle and crew- els, the very essence of a May morning may be condensed into the cluster of apple-blossoms from tbe laden bough beside the window ; but who could extemporize them into a pattern of set squares on the spur of the moment ? 84 ARTISTIC EMBROIDERY. AKTICLES TO BE WOBKED IN CEEWEL8. It is always more satisfactory in a work of this kind to find some practi- cal illustratious of the suggestions given ; and many peeple like to know Fig. 8. Fig. 9. exactly what to make. We shall be more explicit, therefore, in this little volume than would be possible in one of greater pretension, and mention articles to be made, as far as our limits will permit. Fig. 10. Fig. 11. AUTISTIC EMBROIDERY. 85 Being quickly done and effective at a distance, crewel-embroidery is very suitable for large pieces of work, such curtains, portieres, friezes, and so forth. Portieres and friezes have a pleasant suggestion about them of old tapestries ; and the latter are really wall-valances. One would scarcely undertake AN EMBROIDERED FRIIZE even in crewel-work, for a large apartment ; but a moderate-sized room could be adorned with this wall drapery without any unreasonable outlay of time. Claret-colored serge or vel- veteen, if in harmony with the other coloring of the room, worked with perpendicular sunflowers or lilies (Figure 13 is a good pattern for the lat- ter), with a bordering of gold-color and gi'een at top and bottom, would be very ornamental. The frieze could be finished with a fringe and hang loose at the lower edge, which is prettier, or fastened at both sides, paper-fashion. Colors and figures may be varied indefinitely — for the latter, a standing army of storks would often be preferred. Dragons, too, are now so generally regarded as cheerful domestic animals in the way of adornment, that a procession of them across the walls of an apartment on an elaborate frieze would, doubtless, add a pleasing element in the way of decoration. But those who say. Give me beauty, or give me nothing, in the way of ornament, will prefer designs of flow- ers and leaves. A DADO IN CREWELS may be done in the same way, only that there is more of it; and being nearer the eye, the de- sign should be more close and elaborate. The patterns on rich papers will be found suggestive studies ; and it may be remembered that the material for groundwork can be adapted to the purse of the embroiderer and the other belong- ings of the apartment, from velveteen at a dollar a yard to crash-toweling at ten cents. The wide material known as jute, and just the least bit in the style of brown straw matting, would make a very nice dado worked in crewels, with a darker brown picked out with gold color; and this same material hangs in graceful folds for curtains and portieres. A brown room could be made very beautiful in this way ; and quiet though it is, there is a richness about brown that is always suggestive of gilding. Fig. 12. A WORSTED-WORKED PORTIERE should be of velveteen, if this harmonizes with the other hangings of the 86 AUTISTIC EMBROIDERY. room, as the material baa a particularly rich effect in doorways, and artis- tically executed crewel-work suits it admirably. Brown velveteen with golden sunflowers, or gray witb wild roses, or dark blue with lilies, will be found very handsome. In working portieres, it is necessary to remember that they should be well covered with embroidery, because the light falls on all their parts ; while an embroidered border suffices for curtains, as the edges only are likely to catch the sun's rays. Other hangings may be made for the open shelves of cabinets and etageres ; these should also harmonize with the general decoration of the room in color and style, but may be richer and more elaborate than the larger pieces of embroidery, as they will be subjected to closer inspection. CURTAINS WITH SPRAYS OF SUMAC. These were really beautiful. The ground was a pale sage green, in perfect keeping with tbe prevailing hue of the room ; and the soft, bright Fig. 13. shades of the crewels were so delicately blended that the effect was a per- fect needle-painting of these bright-hued darliugs of the autumn. They were embroidered on the plain band of the sage — colored material that formed the simple cornice— down the front of the curtains, and here and there, on the body of the drapery, a spray seemed to liave dropped by accident. A SWEET-PEA TABLE COVER which emanated from the same hand was nlso a thing of beauty. The table was a round one of moderate size, and the top was tightly covered with maroon-coll ired flannel. A straight band of white flannel between Ho nar- row strips of the maroon formed the border, and on this white ground the AUTISTIC EMBROIBERY. 87 Bweet peas wi re worked in delicately-tinted crewels. Feather-stitching, of black and bright green, marked the joining of the white flannel to the maroon on either side. The bordering was fiistened to the table with silver-headed nails, and finished with a worsted fringe to match the maroon flannel. This beautiful work was all copied from natural models during hours of summer leisure on a country piazza, and many beautiful thoughts and memories were wrought into the bright-hued leaves and petals. SCREENS IN CREWEL-WORK. We saw a honeysuckle screen lately, that might have been beautiful, but was not because it had altogether too sombre an air to be viewed in the light of an ornament. The workmanship was flne, and regularly done according to the rules of art, but as the ground was black and the coral honeysuckle was represented in very dull reds and greens, the effect was not enlivening. A giay ground of a silver tinge would have been a great improvement, but dark work on a dark ground is a dismal production. The woodbine honeysuckle can be reproduced in crewels in very natu- ral colors, and we have seen some that almost diffused a June odor about them. They were worked on very flne, soft crash, and intended for a tidy ; but a beautiful fire-screen could be made of them on a blue or plum- colored ground. The large folding screens, so often in strips of coarse Berlin-wool work, are very handsome in crewels ; and climbing vines of all kinds are particu- larly suited to them. A crimson ground with water-lilies in one corner, and the wild morning-glory, with its nearly white blossoms (that grows in damp places and therefore harmonizes with the water-lily) trailing its beautiful length across the largest space, while the inevitable heron, bal- anced, of course, on one foot, stands sentinel among his reeds and rushes, where classic cat-tails bristle like spears, is vis-a-vis to the water-lilies on the other side, would be found bright in coloring and handsome in effect. But a screen that looks as if some one had come in and thrown a liand- ful of daisies over it may be quite as pretty, and is certainly less work. CARRIAGE WRAPS of fine crash, ornamented with crewel-work, are handsome and serviceable for warm weather. A bordering of strawberries and leaves near the edge, or one of periwinkle with its delicate blue flowers, would be very pretty ; and this bordering, with a large monogram in the center, would sufiScieutly ornament the article. But endless are the itses to which this simple and charming style of embroidery may be put ; and the suggestions given may be indefinitely multiplied and rearranged in various forms. CHAPTER 11. SIMPLE IDEAS OF COLOR. Before proceeding to silk embroidery it may be well to consider some simple rules of colur, as the proper arrangement of color is of far greater importance than the regular placing of stitches, and no embroidery can be artistic without it. An old-fashioned poet gives some good advice on this subject : 88 ARTISTIC EMBIiOIBBRY. " Choose such judicious force of shade and light, As Biiits Mie tlieme and satisfies the si(,'ht; Weigh p.-.rt with part, and witli prophetic eye The future power of all thy tints descry." Truth in rhyme was never better brought out than in the following lines : " Know first that light displays and shade destroys Refulgent Nature's variegated dyes; Thus bodies near the light distinctly shine With rays direct, and as it fades decline." An eye for color is of the same nature as an ear for music — one knows intuitively what is right ; but this is by no means a very common gift ; and there are some rules to be observed, independently ol the guidance of taste, that are within the reach of all. Thus scarlet and yellow were never intended for close companions ; brown or lilac invariably quarrel with a scarlet ground ; blue and green together, or yellow and green, are like an unpleasant taste in the mouth ; blue is perfectly amiable with ecru (the French name for all tiie drabs and fawns) ; a cold green blue may be successfully paired with lilac ; drabs with a rich brown tone in them take kindly to yellow ; pink and gray are as harmonious as love-birds; scarlet affably locks arms with slate-green and red-brown ; green with maize, and also with some shades of salmon ; blue and maize were made for each other ; lilac and green, blue and claret, are also devoted couples. One who knows says that black should never be used next a high light ; one-eighth of every object has a high light upon it, one-eighth is darkest shadow, and six parts light, or half-tint. No objects in nature are positively blue, red, or yellow, owing to two causes : one, that most objects reflect the sky ; the other, that the atmosphere between the eyes of the observer and the light causes the brightness of the tints to be deadened. So that care must bo taken to avoid the immediate contact of bright colors with each other when an attempt is made to imitate nature. Shaded embroidery should be guided by the same rules that apply to water-color painting, except that greater depth and brilliancy, and con- sequently less delicacy, are the results in view. It requires much dis- criminatim to give a natural hue to leaves, and, at the same time, to pro- duce sucli contrasts as will give the proper relief. Portions of each should be much lighter than others ; and in the grouping, a mass should be thrown into shadow under the bright leaves— the shadow being composetl of dark green mixed with neutral tint. Much may be learned in the way of color by study and observation ; but to get just the right shades of even harmonious colors requires care and skill. Thus simple red may be used with pure green ; but scarlet, which is red tinged with yellow, must have a blue green ; crimson, which is red tinged with blue, a yellow green. All colors are darker on a light ground and lighter on a dark ground, so that'tints should be selected according to the groundwork. Position, too, must be considered ; a piece of embroidery that is in- tended for a dark corner should have brighter colors and stronger contrasts than one which is to be placed in a full light. On a white gmund very delicate tints are most suitable, while the broken grays of crash will har- monize livid colors. Masses of blue should be avoided, as blue is a cold color ; and white requires skilful management, as it should be shaded off delicately by ARTISTIC EMBttOtBEkY. 89 means of tiuts that have a large portion of white in tLeir composition. But all flowers of the same kind should not be worked in the same shades of color ; three white flowers, for instance, of the same species and in one cluster, requiring eight shades of silk or worsted to embroider them prop- erly, should have these shades differently arranged. For one, a greater portion of the five lightest tints would be used ;' for the next, the middle shades, perhaps ; in the third, the darkest would be most prominent ; all this would depend on the position of the flowers and the skill of the em- broiderer. Many diflferent colors in one piece of work spoil the effect, except in particular cases ; some one prevailing color should be adopted, and the rest chosen with reference to it. Some of the most beautifully colored work is done in one key of color : one color being taken as the key-note, and those shades only are used that form its component parts, or that have the original color in their composition. On gold-colored satin, for instance, nothing looks so well as a design colored in shades of russet and golden browns, introducing every now and then a lighter or darker shade of the pure ground color. In taking green for the ground color, if a yellow green, then the highest note should be yellow ; and it should be carried down through all the brown, warm, and russet greens, which owe all their warmth to yellow. If the ground is a blue gretn, colder greens must be used, of a sage rather tlian a russet tint, while the key-note is struck with a pure blue. Under this restraint, the effect, though subdued, is very agreeable. If a pure blue is placed near a pure yellow, the eftect is glaring ; but when the blue is slightly toned with yellow and the yellow with blue, there is quite a different result. A strong blue and a bright red, with a yellow gleam in it, stare each other out of countenance ; but a subdued russet- green as a neighbor makes them harmonious. Purples, and all shades inclining to blue, are difficult to dispose sat- isfactorily — those wiih the least blue in them are preferable. Russet is one part blue, one part yellow, and two parts red; olive, one part blue, two parts yellow, and one part red. It is more pleasing than slate, which has two parts blue, one part yellow, and one red. When the ground is a red plum or maroon, pure red pinks, with no shade of blue in them, will be much more harmonious than blue ; but if the ground is a blue plum, pale blue will be better than pink. The shading of flowers is always in diflferent shades of the same color ; and this method applied to embroidery produces the most charming results. A pattern worked on a dark ground in a lighter shade of the same color is always pleasing; and in a small room especially a great variety of colors should be avoided. A crimson room should have chair or table cover, or tidy, in pale crimson mingled with a little pink of the same tone. Tims after a pretty conceit, one room might be called the rose-room, being furnished with the crimson heart of that beautiful flower running through the shades of pink suggestively in the lighter portions, and " broi- dered over" with roses and buds where ornament is desirable ; another might be the sunflower-room, with its warm golden browns and gleams of yellow, and the honest full-moon face of that plebeian blossom astonished at being " done" in silks and crewels, and set up to be looked at ; while the morning-glory-room, in grays and blues, should imprison all the sun- shine to light up its cold colors, and afford a congenial resting-place for its pictured blossoms. 90 ARTISTIC EMBROIDERY. CHAPTEE III. SILK EMBROIDERY. This beautiful work has been practised from the earliest times ; and the ancient Egyptians particularly excelled in it. Much of this was done on linen — to which we shall ref^r afterwards. Tlie very sails of their galleys were embroidered ; and their '■ divers colors of needlework on both sides" seems to mean that it was done so that the work was the same on the wrong side as on the right— a method of working that requires an immense amount of skill and patience, and which is now found only among those eminently painstaking races, tiie Chinese, Japanese, and Hindoos. Silk embroidery is done on almost any material except cotton and coarse linen ; but silk and velvet seem the most suitable fabrics for groundwork. If well done, it is handsome on anything ; and as it is an expensive kind of needlework, great care should be taken in doing it. As a gefleral thing it requires framing, and especially when floss-silk is used. Frames are of various kinds ; the best for large pieces of work being the standing frame (see Figure 14), which has adjustable screws, and can be lowered or height- ened at pleasure. The hand or lap frame (Figure 15) is more convenient in embroidering smaller articles. In putting work into the frame, a strip of strong tape or linen should be stitched along the woof ends of the material— which must then be firmly sewed with strong double thread to the webbing on the frame. It should be made as tight and firm as possible ; the strain being increased gradually and cautiously until the tension appears to be sufficient. The woof ends should be braced to the side pieces with fine twine. A packing-needle threaded with twine must be drawn through the upper right-hand corner of the tape or linen, and the end securely tied. The twine must be sewn over the latli till the lower corner is reached, knotted securely, and cut ofif ; the other side must then be done in the same manner. When the material is larger than the frame, it may be sewed on to the bars and rolled round one of them, with tissue paper and wadding between to prevent the stuif from creasing ; and when the part in the frame is finish- ed, it is rolled round the opposite bar, and so on, until the whole is com- pleted. The centre ring, marked 1, is a hand frame used for small pieces of embroidery. In working with a frame it is desirable to use both hands — one to put the needle through from the outside, and the other to bring it up again from beneath. This will be slow work at first ; but practice and patience will en- able one to do it quite dextrously, and the great convenience of working in this way will fully repay the trouble of learning it. Two thimbles will be necessary, one for each hand. THE STITCH FOR SILK EMBROIDERY is the same as for crewel-work, except that it is shorter. Other stitches are often introduced, which will be noticed in their place ; bat the proper stitch for sliaded embroidei-y, the most attractive of this fascinating work, is to draw the needle upward from tlie right and finish by putting it down to the left. The right hand should always be above the frame, and the left be- neath — making the stitches as long as the work will admit of their being, as the brilliancy of the silk is destroyed by crowded and short stitches. Silk embroidery is both dainty and effective ; and as the materials arc ARTISTIC EMBROIDERY. 91 expensive, great care should be used in doing the work, that it may not only give satisfaction at first, but prove sufficiently durable to repay the outlay Fig. 14. of time and money. It la best to avoid touching the silk by drawing it through the fingers while working. Anything like a regular embroidery stitch is to be avoided, except in those portions of the work where it is necessary ; as the most charming ef- fects are usually produced where there seems to have been the greatest indif- ference to mechanical regularity. When the work has been properly arranged in the frame, the first step in artistic embroidery is ti> observe the po- sition of the flowers and leaves — taking it for granted that the outlines have been properly traced — and if the model is of natural blossoms, so much the bet- ter. It ia particularly advisable, before beginning the eml)roidery, to study the lights and shades, the edges and round- er parts, both of the leaves and petals of flowers, as they embrace more sur- face, naturally receive the light first, and are worked with the palest tints. In a group of flowers (see Figure 16) it is recommended to begin with the smaller parts, such as the stems, buds, and leaves ; and great care should Fig. 15. 92 AUTISTIC EMBBOIDERY. be t.ikcn to Lave every portion clearly outlined — although a visible outline should be avoided in fiUed-in work. Again, the careful blending of shades mentioned in crewel-woik must be enforced — the stitches being so nicely placed to produce the right effect, that their beginning and ending are quite lost. GKOUP OF FLOWEKS FOB SILK EMBROIDERY. The stems of slender flowers should alwiiys be done in stalk-stitch, as they can be made more neatly and with less trouble than in satin-stitch. Fig. 16. The centres are worked in French knot stitch. This is a pretty pattern for a variety of small articles : glove-bos, letter-box, pincutlnr the little dots of white, which ought to be in regular order underneath— marking out the design. Tlie lines of the pattern should be traced at once, as indicated by the dots, with the original design before the eye, with white tracing paint. There is also a blue powder for delicate light materials, that might be injured by the carbonized paper. Another method, when the nature of the design will permit it, is to cut out the pattern in paper, place it on the material, and trace round the edges with chalk. Then remove the paper, and go over the chalk outline with Chinese white, renewing it where it is defective. The richer the fabric the more care, of course, is needed in transferring 108 ARTISTIC EMBROIDEHY. the design ; and transparent materials should have the pattern basted un- derneath. Embroidery in floss is done on black net— for which the design should be managed in this way. CHAPTER V. ARTICLES IN SILK EMBROIDERY. There is scarcely an article for which ornament of this kind is used that may not be decorated with silk embroidery, and it is suitable for all mate- rials. Curtains, portieres and table-covers are done in outline with silk of the same color, but a lighter shade than the ground ; and whole seta of furniture have been undertaken by ambitious workers. A screen of peacock feathers. This was embroidered on a foundation of pale peach-blossom silk with split floss, and made up with a plain ebony frame, ornamented here and there with a little dead gold. It was au exquisite piece of work, both in design and execution, and so wonderfully did the brilliant silks reflect the changeful hues of the bronze- greens and browns, that it was difficult to convince visitors that real feath- ers were not fastened on. The only pattern used by the embroiderer was one tail-feather dropped by a m:ijestic fowl almost at her feet; and while walking with the trophy in her hand, the design of the screen came to her and was forthwitli executed. It was a good-sized fireplace screen, and as the room was furnished in dark blue, it showed to great advantage. A PRETTY banner-screen. This was fastened to the end of the mantel ; and the crimson satin foun- dation was covered with a small diaper pattern in maroon silk. Thick clusters of small daisies without leaves were worked as a bordering in embroidery-stitch, the centres in knot-stitch. In the mi^^f/'^yr one of our peri- odicals come.s to pass— that the time is not far distant when such marriages will be a crime punishable by law. That there is a tendency in the right direction must be admitted, and is, perhaps, most clearly shown in some of the articles on prison reform. Many of them strongly urge the necessity of preventive work as the truest economy, and some go so far as to say that if the present human knowledge of the laws of heredity were acted upon for a generatioD, reformatory measures would be rendered almost unnecea- eary. UO THE NURS^RV. Tlie mother who has ruiued her health by hite hours, highly-spiced food and general carelessness iu regard to hygienic laws, and the father who is the slave of questionable habits, will bo very sure to have children either mentally or morally inferior to what they might otherwise have had a right to expect. But the pre-natal inHuences may be such that evils arising from such sources may be modified to a great degree. I believe that pre-natal influence may do as much in the formation of character as all the education that can come after, and that mothers may, in a measure, "will" what Ihat influence shall be, and tliat, as knowledge on the subject increases, it will be more and more under their control. In that, as in everything else, things that would be possible with one mother would not be with another, and measures that would be successful with one would produce opposite results from the other. While discussing pre-natal influence, it will not be out of place to men- tion a few instances, by way of illustration, taken from the note-book of one who has given much thought to the subject. The mother of a young man, who was hung not long ago, was heard to say, " I tried to get rid of him before he was born, and oh, how I wish, now, that I had succeeded 1" She added that it was the only time she had at- tempted anything of the sort, but because of home troubles she became desperate, and resolved that her burdens should not be made greater. Does it not seem probable that ihe murderous intent, even though of short duration, was communicated to the mind of the child, and resulted in the crime for which he was hung ? Another mother was noted for brilliancy of conversation during preg- nancy. She was fond of telling anecdotes, and they were always worth listening to, though not on account of accuracy. Even when repeating stories that others knew of, truth was often sacrificed in order that tlie story might sound well. ' She is such good company " her friends said, and the difference in her talk was usually the first indication they had of her condi- tion. She has not one child who can tell the truth, and any story repeated as having come from tliat family, is immediately received with doubt. One child, a daughter, became painfully aware of her infirmity, and when she reached the years of womanhood and found herself likely to become a mother, her first thought was fur her child, and she silently resolved that she would try to live so tSiat it might not inherit her fault. Years after- ward, she told a friend of her experience of those few months. It was when talking of her boy, who was of a moody, unhappy disposition, unable to find much pleasure with companions, and ci'itical of the faults of others to a sur- prising degree in one so young. The mother was keenly alive to his faults, though proud of the fact that he had a strict regard for the truth. " I feel that it is my fault," she said, " that Bertie is so peculiar, but I erred through ignorance. I was so afraid of speaking an untruth that I re- frained from saying anything at all unless it was absolutely necessary, and 80 kept by myself as much as possible. When I had exaggerated in relating an incident, I would become hopeless and despondent, and would some- times cry for hours about it, and so kept myself in a state of constant appre- hension and nervous excitement. I think I should not make such a mis- take again." That mother certainly added one more proof of the power of pre-natal influence ; and the world is full of such proofs. What we lack is the koowl- edge that will enable us to make good use of them. THE NURSERY. 141 I know another mother who was morbidly conscious of a fanlt, and equally strong in the desire that hor unborn child might be free from it. She kept the thought before her constantly and nearly became insane on the subject, and now, though the child is less than three years of age, she shows that she possesses that same fault in an exaggerated degree. To me, these instances teach that tlje mother should not give so much thought to the object in view that she can think of little else ; for either her purpose will be defeated, or the object gained will be very likely to be coun- teibaliinced by some fault quite as grave. A woman was teaching a very unruly school during the first months of pregnancy. It was a number of years ago, when corporal punishment was considered more of a necessity than it is now, and teachers were often hired because of their ability to administer it. She was not a harsh-tempered wo- man, but she had exaggerated notions on the subject of discipline, and the rod was used unsparingly. In a very early period of his existence her baby showed iudiciitions of an ungovernable temper, which, when aroused, al- ways prompti'd him to strike. As he grew to manhood he was often in trouble on account of it, and suffered the keenest sorrow when not angry f,)r the things he would do and say when he was. Before the age of thirty, while m a rage, he struck a friend who died from the effects of the blow. These instances could doubtless be multiplied by thousands, could facts be obtained, more especially from mothers of criminals. In the case just mentioned, the mother gave no thought to the influence she might have expectei). In those days pre-natal influence was seldom considered except in refei-ence to physical deformities, and then more in a superstitious light than a philosophical one, and fright or unsatisfied long- ing were the agents to be warncaby in a thousand is properly fed," said a physician one day, " and it is a good tiling for the doctors that they are not. Why," he added, jt is my firm belief that if every child that comes into the world daring th^ THE NUliSERY. 159 next twenty years were to be properly fed for the first ten years of his hfe, a large proportion of the doctors would have to seek some other occu- pation." " And we, lawyers, too," answered his friend, " and more especially if the proper feeding were to be continued for a few years, for nothing so surely produces bad blood and quarrelsome tendencies as a disordered stomach." Mrs. Henry Ward Beecher says that few people have any clear idea of what infants suffer simply from an insufficient amount of food— that they cry quite as often from starvation as from colic, and that tiiere are not many mothers of the present day who are not able to supply nouxishmeiit suffi- cient for the healthy growth of their children, without feeding them in part from the bottle. Sue baa in mind the city mothers who are robbed of physi- cal strength by the excitement, dissipaiion, and nervous exhaustion of city life, not the women who live on farms. It is better for the child to be left as nature intended, unassisted by arti- ficial methods, and the mother should do all she can to fit herself for nourishing the helpless little being that is so dependent on her. She must remember that the food she eats is the food that nourishes baby, and so, for its sake, if not for her own, she should abstain from highly spiced food, pickles, stimulating driaks, confectionery, and all else tliat takes her appe- tite and repays her with a fit of indigestion. If, before the baby's birth, sbe ate but little bone-making food, she must make that loss good now ; and there is no way in which she cau do it as safely and so well as by nursing him herself. I have very little respect for that mother who, to gratify a depraved appetite, will deliberately rob her babe of that which no one else can give him, and what he caimot do without. Not only in regard to the food sLe eats must the nursing mother be care- ful ; if she takes cold, or is ill in any way ; if she suffers from indigestion, or loss of sleep, or nervousness, or from over-work, or worry, or too great excitement, the baby must suffer too, though, perhaps in a way so different that she might never suspect the cause. Whatever greatly affects the mother, either physically or mentally, is sure to affect the child in a greater or less degree. The mother has no more right to ignore that fact, and per- sist in doing what is most satisfactory to herself, than she would have to inflict torture on an adult, or to entice him into the paths of sin simply be- cause it was easier for her to do so than not. The influence that the Eursin^ mother has over her child is almost as strong in the woman who nurses a child not her own. This should be thought of by mothers who conclude to hire a wet nurse. A woman should be chosen who is strong and robust, rather than fat. She must be free from hereditary tendency to mental or physical disease. It is better that she should not nurse another child at the same time, and she should be willing to eat only such food as would agree with the little one given into her care. Womeu between twenty-two and thirtj'-five years of age make the best wet nurses. The nurse should be of a cheerful disposition, have regular habits, and should not be allowed to over-work. A medical journal tells of a motlier who attended the funeral of a friend, taking her baby with her. He became fretful, and she nursed him to quiet him, all the while crying bitterly. When getting ready for the drive to the cemetery, she noticed that her baby looked sick and went home with him. In less than two hours he was dead. 160 THE NURSERY. Numerous instances bare been recorded of cbildren who have been thrown into spasms from being nursed when the m ulier was angry, or sad, or otlierwise greatly excited, and it seems as if they had become so com- mon that mothers might be more careful. I once heard a mother say : " I ought not to have eaten that cabbage to-day, for baby is always sick when I eat it ; but it was so good that I just could'nt help it 1" That motlier often remarked that she loved her baby better tli an herself, but certainly her actions did not go to prove any such assertion. What made her conduct still more uupardouable was the tact that she knew very well the influence of the nursing mother on the child, and how clearly it was proven iu her case, for she always doctored her baby by taking the remedies herself that she thought he needed, and, alter having eaten the cabbage, she tried to lessen the little one's pain iu the same way. When it is kuown that the child can be so greatly affected by the mother in her undesirable moods, there is no reason to doubt that her pleasant ones also affect him ; therefore, she should endeavor to be calm, and to think her happiest thoughts when nursing her baby, and for some time before. She can, at least, refrain from nursing him nniil she has had time to re- cover somewhat from her fit of grief or anger ; for it is better that he should go hungi-y for a time thau that he should eat such food as she can offer him. If the attack of excitement has been severe, the breasts should be emptied by a breast-pump or otherwise, and the infant not allowed to nurse until they fill again under more favorable circumstances. Usually the quantity of the mother's milk is not so deficient as the quality; and, if the baby frets while nursing, or to nurse oftener than he should, she should at once take measures to find out if he is being suiBi- ciently nourished. Dr. Verdi saj'S that the mother's milk, to be good, should be while, sweet, opaque, and of a very pleasant taste. It contains globules of lat or butter, caseine or cheese, sugar of milk, salts, and a little yellow matter. A drop of good milk on a plate of glass will not run off easily ; it will main- tain a globular form, and adhere somewhat to the glass. That is not so with milk deprived of its solids ; it will run off quicker than water, on the slightest inclination of the glass. If it is found that the milk is insufficient for the child, other food must be given it. Under such circumstances it is wiser and more convenient to nurse it during the day and give it the bottle at night, as the mother can get better rest, which is necessary to make her milk good. If possible, find out what necessary properties of food are lacking m the mother's milk, and supply them in the other food given it; this may be done very suc- cessfully in the cases which often occur where cows' milk will not agree with the mother's milk in baby's stomach. " It is so hard to bring up a bottle-fed baby i" How often we hear the ci-y, and it certainly is not easy. Nothing can be easily done in a way op- posite to that which Nature intended, yet many things might be more easily done than they are, as well as more successfully, if common sense in the care of babies could only be taught to girls. Instead, they never give the subject a thought until they are married and have a baby of their own to practice on, and the poor little thing must suffer while the mother is learn- ing from experience how to care for it. With bottle-fed babies mere care must be taken to feed them properly than is necessary when the mother nurses them ; but it should not be with- THE NURSERY. IGl held, foi- great care in feeding will result in much lesa care being necessary in other respects, and in the iiappiness of having a healthy, laughing baby, instead ot a sickly, crying one. As long as young people persist in marrying without giving any thought to tlie welfare of the babies tl:at are very hUely to come into their liomes, just 80 long will tliere be mothers who are unfit to or incapable of nursing their babies, and just so long must there be bottle-fed babies. A woman of scrofulous constitution, addicted to recurring diseases of the ekiu, or one subject to hereditary diseases, should not nurse her baby— neither is she fit to be married— for it will stand a better chance of having health if brought up on the bottle. To begin with, provide two bottles and tubes for the baby, and use them alternately, keeping the one not in use in a bowl of cold water until it is needed again. Scald both bottles and the tubes every night and morning, for baby's health depends a great deal on the cleanliness of the bottle, which, when uncared for, so soon collects the tiny, health-destroying germs. A vigorous child should be fed every two hours during the first weeks of its life, then every three hours, and after the tenth month every four hours. It should be fed regularly, and should not be allowed to have any food at all between meals. This rule is for the day time only. At night it should not be fed so often, and sliould be taught at as early an age as pos- sible to sleep all night without food. That, of course, will depend a great deal on the nature and physical condition of the child. Many babies have been taught to sleep all night without food before they were nine months of age, and no baby of that age should be fed more than once between nine o'clock in tlie evening and five in the morning. Never give a child food to stop its crying. If you feed it regularly, and give it proper food, it need never ciy because it is hungry. She is a very foolish mother who will give her child an opportunity to cry from such a cause, and must be anxious to tend a peevish baby. If you have fed it properly and it cries, it is not because it wants more food, but for some en- tirely different reason. To be sure more food may serve to stupify it, ren- dering it less conscious of its trouble, but is that a wise course to pursue ? Usually he cries a'^jain when he recovers from his stupefaction, and either he must be stupefied again, or means must be adopted that should have been used in the first place, and which would not have tended to give the child objectionable habits. Some nurses consider it a good sign when baby throws up his milk, but it is simply an indication that he has a stomach strong enough to rebel, when overloaded, and relieve itself. It is no sign at all that it will always remain strong enough to relieve itself, though it will never cease to rebel when abused. When a child throws up its food it is an infallible sign that its mother does not know how to feed it ; but somehow that sign receives very little consideration from our honored grandmothers. Tell them of it and tliey say " our babies lived through it "—the old, worn-ont argument I So their babies did, but they were unfit to have babies of their own who could " live through it," and every year we have more and more nervous, dyspeptic people whose parents and grand-parents " lived throns:h it," and the infant mortality proves that there are more babies who could not " live through it." Cows' milk is most generally used for bottle-fed babies, as it is the most easily procured, and it is a very good substitute if properly given. It con- 1G2 THE NURSERY. tains about four times as much oaseine, albumen and albumenoids than woman's milk, and less sugar ; consequently there is four times as much coagulable mateiiiil iu the cows' milk. Thu acid gastric juice iu the stom- ach coagulates the cows' milk into hard masses difficult to digest, while the woman's milk is formed into a loose, light mass readily attacked and broken down. The result of this dififureuce, as may be readily seen, must greatly affect the digestion. These propenies of the cows' milk must be altered in order that it uiaj become a good substitute for the natural food. Tbe quantity of caseine must be decreased, and the sugar and fat increased. Practically the caseine maybe reduced by diluting the milk with water, and ihe fais and sugar increased by addius cream and sugar of milk. The tendency to firm coagulation may be obviated by adding lime water or bar- ley water. Only sugar of millc should be used iu food for babies, as any other sugar is apt to cause acidity. The milk must be diluted according to the digestive power of the child's stomach. Some babies require much less nourishment than others, and would become ill on food that other babies would thrive on. Begin by adding an equal quantity of water to the milk, and then add less water as baby shows that he can take more nourishment without sufifer- ing. There are few babies under six months of age who can take undiluted milk ; and it is said th it tliere are some who can never take milk at all. I have always believed that such need not be the case if they were fed it properly in the first place ; but when a baby's stomach ouce gets out of order, it is not easily made well again. Sach babies are vei-yhard to bring up, because it is difficult to know just what to feed them. When, however, you have discovered the food best suited to them, they are often less trouble than other babies. I have found few mothers who were very greatly in favor of the baby- foods so freely advertised, but many having decided objections to them. They should be used only when prescribed by a doctor who knows the cliild's peculiarities, and who has had sufficient experience iu caring for sick babies to make his opinion worth a second thought. It will be noticed that, as a rule, the old doctors who have had babies of their own are not the best friends to the manufacturers of the baby-foods, all of which are warranted to be as good as, if not better than the mother's milk. One doctor who has been very successful in prescribing for sick babies recommends food made from lentil-powder as best for babies, next to their natural nourishment. A dessertspoonful of the lentil-powder is soaked for half an hour in a gill of water, then half a pint of water is. added, and the food is boiled for two hours, skimming it as it needs it. When done, there must be a pint and a quarter of the food. A little sugar of milk may be added. Next to food prepared from lentil-powder, that prepared from oatmeal has proven moat satisfactory, in his estimation. Two dessertspoonfuls of the oatmeal to a pint of water will make it quite strong enough at first, and may make it too strong. It should be strained through a cloth when it is sufficiently cooked, that none of the hulls may find their way into the stom- ach. As ba,by grows older this broth may be made with milk, and is very good food for nearly all children. It, too, should be sweetened with sugar of milk. On account of sickness I was obliged to wean my baby when she was seven months old, and in August of an unusually sultry summer. Nothing seemed to agree with her, and I was in despair when a midwife told me to THE NURSERY. 168 try whey, saying tliat by its use she had succeeded in bringing up two adopted babies, both of whom were sick when they came under her care. I procured a nicely dried rennet, and twice daily a piece an iuch square was cut into bits and soaked for half an hour in a tableapoonful of warm water ; then tUe water was strained into a quart bowl lull of new milk warm tcom. tlie cow. In a little while tbe milk would become thick and could be cut with a knife into squares. When the whey raised to the top it was dipped off carefully, so as to get but little of the white curd, and that, sweet- ened a very little, was all baby had to live on. She did not like the taste of it at first, and refused to eat ; but when she got hungry enough she con- cluded to try it, and soou made no further resistance. When I began giving it to her, her bowels moved teu times a day on an average. In two weeks she looked healthy and actually began to gain flesh, and in three weeks her health had so improved that I thought it would be safe to begin givins: ber more nourishing food ; so, during the middle of the day, I added a very little ere nn to tbe whey, and sweetened it a little more, and in a few diiys I give her diluted milk without the rennet. I do not believe! could have brought her through without the whey. By removing the caseine, no hard lumps could form in the stomach which was too weak to digest them ; but much of the nutriment was also taken. A child would not thrive on such a diet long, and it should he resorted to only as a temporary ex- pedient. My baby never tasted another food than milk from that time until she was over a year old, when she was a strong, good-natured baby ; in fact she had very Utile food except milk until she had passed her second birthday. She had her bottle as long as she wanted it, but discarded it of her own ac- cord befoi-e her third birthday. It is good for a child to take its milk from a bottle, because it drinks it 80 much more slowly than from a cup. There are many other Icinda of food given to babies, principally farin- aceous, but tliey are seldom suited to the need^ of little ones, and are most valuable later on when a change of tood is desirable. A very good food is crust coffee made from browned crusts of home-made bread. Bakers' bread should never be given to a child, because itis usually made of inferior flour, and contains alum. Rice water containing a few teaspooufuls of sweet cream, and sometimes pure rice water are given. Barley water is highly recommended by some nurses and physicians, as is tapioca, but none of these foods contain all the elements demanded by the growing child, and only serve as substitutes until something can be found that will do better, or until its stomach becomes strong enough to take food better adapted to his needs. From the first day of the little one's life give him cold water to drink, in small quantities at first, which may be gradually increased, though much should never be given at a time. It is almost as important that baby should be kept warm enough as that he should be properly fed. Many babies cry because they are cold. For some time after their birth they are not provided with a natural means of warmth, and a sufficient amount of heat must be kept up artificially, but not spasmodically. There are many mothers who wrap their babies up until the perspiration starts from every pore, and then, suddenly discover- ing that they are too warm, remove the clothing, thus permitting the cold air to strike them and give them an uncomfortable chill, quite sufficient to cause loud complaint. _. . IGl THE NUIiSERY. Very young babies should be kept in a room of uniform temperature ; and when they are old enough to be carried out they sliould be dressed for the occasion. The amount and kind of clothing provided for them must always be in accordance with the weather. Use common sense in the matter, and baby will repay you by allowing you much more time for rest and recreation. I believe tbat babies cry as often when they are tired, as for any other reason ; yet many mothers will laugh at the idea. But think how many things they must learn, how many different objects tliey must see, how many different voices they must hear, how many different people hold them, and how many different ways of being held tliey must get used to ! No grown person can be in a crowd of strangers all day without feeling ut- tei-ly worn out at night, but few of them are careful of the baby on that account, simply because they have the idea, and are determined to stick to it, that babies do not feel anything, and nothing makes any difference to them. Until the baby is two weeks old no one but the nurse, the doctor and the members of the family should be admitted into the room, and tlie visits from the family ought to be few and far between until the baby is nine days old. When they are permitted to enter the room, the baby should not be passed around like a mere lifeless curiosity. Such a practice is a species of refined cruelty, and though very gratifying to the older members of the family it should be abolished for the sake of the baby. By refusing admit- tance to visitors the mother is saved from excitement which, though pleasant, is very fatiguing and leaves her in a condition less fit to properly nourish the little one. Even from causes seeming of no Rreater importance than that have sprung serious consequences. To the mother who feels much better than she expected to, and who is anxious to show her new baby, such requirements will doubtless seem entirely too strict ; but they are not so, and later on the mother will be very glad that she has fulfilled them— or she would be so if she could only appreciate just how much she has gained thereby. Most babies are played with altogether too mucli. Tiie temptation to do this is great and is overcome with difficulty even by the most prudent. Such a course is not only unwise but is very dangerous. The little ones be- come too much like hot-house plants— very forward and brilliant at first, but unable to compete in any way with plants grown in the garden," when placed under similar conditions. Many babies die because they are physi- cally unable to support the calls upon their mental powers ; and thousands of babies are fretful just for the same reason ; they are mentally tired and physically tired, and do not know what ails them, or what they want. It is wrong to try to get them into another play, or to further tax their brain powtr in any way ; yet it is often done as a means of qnieting them, and is often successful, but only for the time being. I have seen people at some important entertainment so weary that they hardly seemed able to stand another moment, and looked as if they did not care to see another siglit. But something of interest would come along, and in the excitement of the moment all weariness would be forgotten ; but, after all was over, they were really more worn out than they would have been had they gone home before this last bit of excitement. So it is with the baby who is played with when he has already played until he is weary to fretfulness. When the baby wakes up and is good let him lie quietly as long as he TEE NURSERY. 165 will, not disturbing bim more tban is necessary to see tbat bis clotbing is comfortable, and to turn bim on tbe otber side to rest bim. He may not begin to laugb and play at quite so early an age, but so mucbtbe better for bim ! You need not feel badly when your neighbor with tbe forward and troublesome child tells you that your baby is backward ; console yourself with tbe thought that he is accumulating strength of brain and muscle that will De a grand reserve force to serve him in the years when he is learmng, without trouble, what the young man who was " such a smart baby" can- not learn at all, on account of a chilled braiu and nervous, feeble constitu- tion. When your baby cries and you have reason to know tbat he has been fed properly, and is as comfortable as he can be made, just consider that he is tired and nervous from the " overwork " of being handled too much, or the " over-excitement " caused by tbe many demands that society has made upon him, and put him to sleep in a quiet room. He may be a little refractory at first— you yourself are at times, you know. There are many uiglits when you are too tired and nervous to go to sleep, even when you know that it is best for you to do so. Baby cannot reason about it, and does not understand tbat it would be wiser for him to keep still when every nerve is quivering and the muscles will not rest. Get baby into a quiet room just as quickly as you can, and pay no attention to the cunning ways in which he will try and entice you into a romp. You are sensible now, you know, and are going to do what is best for baby. Undress bim, or loosen every garment that can possibly bind him if he should roll around in his sleep. Rub tlie back, feet and limbs with your hand, after dipping it in warm water, until he begins to be quiet, then using a napkin out of clear water, just warm enough not to be chilly, fold it, and put over his eyes and down around bis ears. He will be likely to resent such treatment at first, but ill a few moments he will be sleeping soundly, and when he wakes up tbe weariness and nervousness and headache will be gone. Do not rock bim to sleep ; it is fun for you, but it is not good for him. It gets bim into a bad habit, and he does not sleep so soundly as he would if allowed to go to sleep on the bed. A child should always sleep on his side. Teach him to do so from the first. He is not so apt to become choked by the food rising in his throat, or to suffer from bad dreams, which often cause chil- dren to wake up crying, and he will also be in less danger of getting into a habit of wetting tbe bed. Buy sea salt and boil it in soft water until it is well dissolved, then put it into a bottle where it will be handy. When wanted, pour a litlle of the salt water into the wash-bowl of clear water ; thus your baby may have an invigoi-ating sea bath every day. It should not be nearly so strong of the salt as a grown person would require, please remember. From the very first month baby can be rubbed in this way when he shows signs of weari- ness, anl he will sleep so soundly after it. I used to rub my baby every night before putting her to bed, and before she was a year old she would often sleep all night without once wakening. When she began to run around, and would get tired and fretful, I have often undressed her, given her a plunge bath in a tub of warm water, wrapped her in her bath blanket without taking time to dress her, and put her to bed. She would sleep sweetly for hours, and awaken quite refreshed and ready to amuse herself without the assistance of the whole family. Children require a great deal of sleep, but it should never be induced by artificial means. The mother who really loves her child will have noth- 166 THE KUliSERY. iiig to do with tlie soothing syrups so extensively advertised. Let the baby sleep undisturbed ; never awaken bim to show him off; neither should you carry him around when he is asleep for that purpose. It tires him ju«t as it would an older person. Never awaken a child suddenly, or allow a stranger to stand over him when he awakes, for he easily becomes startled at that time, and may be nervous for the rest of the day in consequence. It is not good for a child to sleep on feathers, or under covering that is too heavy, or with an adult or a sickly person. It is a good plan to fasten the bed-clothing so that it cannot be kicked off, yet so as to allow him to turn over without discomfort. A child will be as restless when he is too warm as when he is not warm enough. On the subject of bathing no directions could be given that would suit all cases. It is a subject requiring study, and each baby should be treated according to his peculiarities. Remember that babies are human and not so very different from grown people. There are babies who require a batli every day, and would thrive if bathed several times a day ; and there are others who would be puny and fretful if bathed all over oftener than once a week. Some children deliglit in cold water and plunge baths, and others receive such a shock when forced to undergo that treatment that they -can hardly rally from one time to another, yet a warm sponge bath wouM leave them rested and exhilarated. Probably the majority of children do best with the warm tub bath every day, having the water less than milk warm rather than more. Morning is the time usually considered best for bathing baby, as the circulation is free then, and the reactionary powers stronger. It is very injurious to baby to bathe liim directly after feeding him, and it is well to let him lie quietly a few minutes after the bath before giving him food. If his lips and nails have a bluish look for some time, and are has been taken that he should not get chilled, then he must be given only sponge baths for a time, and those not very often, and so carefully that no breath of cold air can reach him. Give him a chance, and he will get strong enough to bear a bath after a time ; but there is no " hardening process," such as plunging him into cold water, and other cruelties recommended by idiotic old nurses that will ever bring about the desired result. When cleansing baby's ear, great care must be used not to irritate it. You should never try to penetrate beyond the outer opening, or further than you can see plainly. Do not use your finser, but wind a soft cloth-around a smooth stick, and baby will not be so likely to object to the performance, or to grow up with ears as pulled out of shape as to almost deformities. How few perfect ears there are ! and it is not to be wondered at when we consider the sort of treatment they had during the time when their shape could be most easily effected. Be careful when washing the baby's head that the water does not run into his ears. Try it yourself and see how you like it ! You will not be surprised then if baby objects. Use as little soap as possible, and that only of the purest, and be sure that it is all rinsed off. When the surface is thoroughly dried, and not un- til then, may the powder be used. Be sure tliat it is harmless and without lumps, and remember that a very little will prevent chafing as well as a great deal, and will not be so likely to form into a paste. The scurf that forms on most babies' heads can be removed by a little fresh lard rubbed on and allowed to rfmaiii a little while, then washed off with soft water and soap. Powdered borax dissolved in warm water then applied with a aoft cloth is very good. The solution should b« made strong THE NUliSERY. 167 enough to feel quite slippery to the tiiiger.-i, aucl the head must be well rinsed after the application. It renders unnecessary so much combing, to which few babies will submit with patience. Do not use a metallic instrument with which to clean baby's finger nails. It is unnecessary and tends to make the end of the finger and the finger nail shapeless. Move his hands back and forth in the basin of water with a moderately quick motion. He will think it is tine fun, and the nails will be perfectly freed from dirt —that is if -they have not previously been made rough 1 y scraping. In sucli cases they must be allowed to grow smooth before they can be easily cleansed. Do not adoj r the practice of drying the diapers that have been wet and using them again before they are washed. It is a nasty habit, and the stiff diaper will not tend to make baby comfortable. Diapers can be washed out with veiy little trouble, and should be washed every day. Care must be taken to have them well rinsed. As soon as a child is old enough to go out of doors, it should have a ride in the fresh air every day. Under no circumstances ought it to be in a badly ventilated room. Strict attention should be given to the ventila- tion of the nurseiy if every other room in the house is neglected. It is a good plan to wrap the baby up, then open all the doors and windows of the room in which he is, and leave them open a little while. This practice may begin when he is very small, and helps him to become accustomed to cold air, making him less liable to take cold when carried out for the first time. Please do not take the baby visiting. It may not hurt him to be dressed for company once in a while, but it is hard on the strongest and least sensi- tive children to be taken away from home, and they are seldom patient enough under such treatment to make the event a pleasant one for either the mother or the hostess. As for the mothers who take their babies to church, or lecture-room, or theater, there is nothing that can bo said which is strong enough to express the feeling of indignation that the friend oi babies feels toward them. If they cannot afford to hire competent help with whom to leave the baby, they should be self-sacrificing enough to stay at home until the little one is old enough to be safely left without mother. CHAPTER V. baby's ailmknts. It is proper to state, to begin with, that this chapter will not be filled with the symptoms of every disease peculiar to infancy, with prescriptions that are warranted to fit the case, and directions for the home treatment of it. Any ailment of babies deserving the dignity of the term "disease," should receive the immediate attention of a skilled physician. Neither will time and space be taken in writing recipes for teas," decoctions, oint- ments, and other " sure cures " so popular among the " old lady " element of society ; for such a system of home treatment is every day adding to the doctors' lists of patients, and to the semi-invalids that burden the world and are a burden to themselves. It is to the preventive treatment that the mothers' skill and energy, common sense and intelligence should be applied, for nowhere does the old saw about an ounce of prevention apply so well as in the treatment of babies. A young mother once wrote to a doctor aijking for some general direo- 168 THE NURSERY. tiona that would be useful iu case her baby became sick, for she was going to live where she would bo at a considerable distance from a physician. This is the reply she received : " Don't let the baby get sick ; it is wholly unnecessary. Guard against it by proper diet, proper cloihiug, proper temperature, proper amount of sleep and freedom from undue excitement. If you do not know tlie ' proper amiiuut' in each instance, go to work and find out. It is somethiug every woman should know before she becomes a mother, and which doctors have neither time nor inclination to teach." The old doctor's reply caused the mother to think for herself, and was far better than it would have been had he written a lot of prescriptions, which she would have i-elied on as a child often relies on the rules laid down in his arithmetic, and which are sure to fail him when he wishes to apply them. A doctor may practice many years, and yet sometimes be puzzled in trying to decide what remedies are called for ; but the mother expects to read over a few symptoms, compare them as laid down in the book with those she imagines the child to liave, and administer the proper remedies at once. This is dangerous economy, and may cost the child's life. The period of infancy extends from birth to the age of two and one-half yeai's ; that of childhood from the complete eruption of the milk teeth until puberty. The necessity of watchfulness on the part of the mother until the period of infancy has passed cannot be too greatly enlarged upon, as ailments at that age are prone to such sudden and adverse changes and complications. Cases are on record where a slight fever in the morning developed into cerebral complications and violent convulsions before night ; and a simple bronchial catarrh terminated in pulmonary congestion and death in a very few hours. This is mentioned, not to cause the mother unnecessary anxiety, but to emphasize the necessity of watchfulness, and some knowledge of the symptoms of infantile diseases, and of the peculiarities of her child in particular. There are many mothers who do not know that the baby is sick until it is too late for a doctor to be of any use. Such mothers are found princi- pally among those who know little of the proper care of a child, and who think that if it cries it is because it has the colic, is hungry or simply cross. There are other mothers who send for a doctor every time the child has a harder crying spell than usual, or sleeps a little more soundly— thinking that baby must be sick, and perhaps is going to die. There are certain important symptoms, appearances, and habits which are peculiar to ailmrnts in infancy, and which would not be deserving of special attention in adults, and of but little during childhood. Among the mo8t important of thes^ may be mentioned extremes of temperature. This is usually indicated by a clinical thermometer, which every mother should have. They can be purchased for from one dollar up, and will save their price many times in the lessened anxiety of the mother. If the baby's temperature is high, look out for convulsions ; if it is low, there is danger of congestion and collapse. Without the thermometer the child will often be thiiuglit to have a fever, and perhaps be treated for it, when, in reality, his temperature is normal. When there is fever, sponge the body persis- tently and thoroughly with water not quite blood warm, keeping the child covered. Cool compresses over the chest and abdomen are very bene- ficial. TBE NURSERY. I6d Sudden startings, with the thumbs drawu iuto the palms, porteud trouble with the brain, and of tea end in convulyions, which are far more serious in infants than in children. Convulsions in children often result from a suppression of uriue. If you have occasion to believe that such is the case, get the patient to sweating as soon as possible. Give it a hot bath, after which cover it up in bed and put bags of hot salt over the lower part of the abdomen. Never give sweet spirits of nitre, or remedies of that sort except by the advice of a physician, for often it is cause of very serious trouble. Great dryness of the skin indicates fever or inflammation ; excessive pei'spiratioii, debility or prostration. lu all cases of extremes seek medi- cal advice at once. I once heard a mother say, whose child was greatly troubled with constipation in summer time, that she made no effort to cor- rect the trouble because she thought that such a condition was much bet- ter for the child than it would be for him to have the diarrhoea. That is a very natural mistake ; in reality babies suffer more from constipation than from diarrlicea. The majority of infantile diseases arise from some fault in the child's diet, which may be made unwholesome even fur breast-fed children by some indiscretion on the part of the mother or the wet nurse. Dr. Louis Starr, of Philadelphia, says : '" There can be no doubt, though the state- ment is a bold one and seeraiagly contrary to nature, that, taking tlie average, infants properly brought up by hand are better developed and en- joy more perfect health thaa those completely breast-fed ; but the diet must be adapted to the age and digestive powers of the infant, only such food being given as can be assimilated." In connection with that, a table is given that may be of great use to the inexperienced mother, and we will take the liberty of copying it here : Average Age. Interval of amount of Total average feeding, food each. meal. in 24 liours. Iweek 2 tiours l oz. looz. 1 to 6 weeks 21-2hr8. ll-2to2oz. 12 to 16 oz. 6 to 12 weeks; possibly to 6 months 3 hours 3 to 4 oz. 18 to 24 oz. 6 months 3 hours 6oz. 36 oz. 10 months 3 hours 8 oz. 40 oz. He also gives a formula lor preparing the food that it may be as nearly as possible like breast milk. For the child a week old he recommends a mixture of two fluid drachm:s of cream, three of whey, three of hot water, and ten grains of sugar of milk. An ordinary tablespoon will hold about six fluid di-achms. From the second to the sixth week, use four drachms of milk to two of cream, eight of hot water, and fifteen grains of sugar of milk. From the third to the sixth month, use two and one-half ounces of milk to half an ounce of cream, one ounce of hot water, and one drachm of sugar of milk. The whey he uses is made as follows : " Heat half a pint of fresh milk until it is as hot as can be borne in the mouth, then add to it a teaspoonful and a half of wine of pepsin, or one teaspoonful of Fairchild's essence of pepsin— whicli can be more readily procured, as it is for sale by nearly all druggists. Stir it into the milk just enough to mix it, then let it stand in a warm place until firm coagulation has taken place. Next, heat up the curd until it is finely divided, then strain it." This whey is very good to give to babies who have weak atomachs, but 170 THE NURSERY. it should only be given until tlio stomach has become strong enough to re- tain more nutritious food. At the eleventh month a mixcd'fliet may be begun. Here is the bill of fare as given by Dr. Starr : " The first meal, at seven a. m., should be of the prepared food. The second meal, at half-past ten, a cuplul of warm milk. Third meal, at two p. m., the yolk of an egg, lightly boiled, with stale bread crumbs. Fourth meal, at six p. m., same as the first, and the fifth, at ten p. m., same as the second." He advises giving beef ti-a occasionally instead of the yolk of egg. It is a good idea to use hot barley water as a dilutant instead ot the clear hot water for an infant over six weeks of age.' The barley water is recommended by some as a food in itself, but it is not suitable for most cliildren under six weeks of age, or nourishing enough for those older. It is prepared as follows : Put two teaspoonfuls of washed pearl barley into a pint of water, let it boil half an hour, then strain it. If the eleven-months-old child does not seem to be sufficiently nourished on the diet as recommended by Dr. Starr, I would advise adding a little prepared gelatine to its milk for the second and fifth meals. Procure. the plate gelatine, for sale by druggists, and drop a piece an inch square into a tumbler half full of cold water. Let it stand three hours, then turn the whole into a teacup, place it in a saucepan half full of water and let it boil imtil the gelatine is dissolved. Wheu cold it forms into a jelly, and one or two teaspoonfuls of it may be used at a time. If the baby shows symptoms of indigestion, do not begin giving it medicine. It is wiser to decrease the quantity and quality of the food, and let the little one omit one meal entirely, that his stomach may rest. Avoid all stai-chy foods, as the organs of digestion are not sufficiently developed to receive them. Do not think that food does a child no ha-rm because it does not happen to give him the colic, or to throw him into a fever within twenty-four hours. A child may be thin, sallow, nervous, fretful, simply because it is given food that does not agree with it, or is lacking in the properties re- quired sufficiently to nourish it. Babies are sometimes troubled with constipation during the first month and not afterwards. Never give them physic in such cases. Instead, use a soap crayon to induce a movement of the bowels, and then remedy the trouble by a change in the diet. If you nurse the baby, take some simple medicine, and it will affect the baby through the milk. Diarrhoea may also be helped, sometimes cured, by medicine taken by the mother. Never give the baby any preparation of opium. It is often given in such cases, without the advice of a physician, and it is bad practice. Diarrhoea is irsually, but not always caused by improper food. It may be caused by heat alone, and in such cases the stomach is rendered unfit to digest the usual allowance of food, and less should be given for a time. Keep the patient as quiet as possible, bathe him frequently, and keep liim asleep aa much as you can. Injections of cold tea are excellent in most cases of diarrhoea. Use the best uncolored tei for the purpose, make it very strong, and inject but little at a time. It is an astringent, and should not be used too freely, as it might cause inflammation. If this treatment does not soon have the desired effect, it is wise to call medical assistance before the trouble grows worse. Sometimes incases of diarrhoea boiling the milk makes it more digestible. In many instances, particularly where there is considerable irritation, th« THE NURSERY. 171 diarrhoea may be controlled and tlie jiaiu lessened by giving milk in which mutton suet hus been boiled. Add a piece of the suet as large as a walnut to a pint of milk and boil it down one-half. A teaspoonful ot this given every hour or two is sufficient. Summer diarrhoea usually begins with indigestion, which weakens the system, and it becomes sensitive to hot weather. Watch the passages from the bowels for first symptoms. In health the color will be yellow, but when the little one is troubled with indigestion the passages are green, or become of a greenish hue soon after being exposed to the air. Begin at the first indication to regulate the diet, and you will not have occasion to doctor your baby. When there is a retention of the urine at first, caused by toi-por or func- tional inactivity, give a little tea made from parsley root, but if urine is not passed by the time baby is twelve hours old, it is best to call a doctor's attention to the fact. Sometimes the little one's stomach becomes so irritable that very little food is retained or digested. In such cases considerable nourishment may be afforded by an application to the epigastrium of Liebig's Extract of Beef spread on a cloth in the form of a poultice, or by rubbing the child with cod-liver oil every night. Little babies are sometimes troubled with mammary swellings. On the first appearance use a local application of camphorated vaseline. If sup- puration takes place, palliate the distress by applying poultices of flax- seed meal until the pus is near enough the surface to be let out. Every time the baby is washed make examination to see that he is not chafing. Sometimes the trouble cannot be prevented by careful attention to the state of the clothing and the application of powder. In such cases apply cocoa butter as soon as the trouble is noticed. It comes in cakes, and is to be found in nearly all drug stores, and is eflfectual in nearly every case. Warm it slightly before applying it. Much may be done as pre- ventive treatment by perfect cleanliness. A very good remedy is a powder made of equal parts of either corn starch or rice powder and oxide of zinc. Carbolized vaseline and witch-hazel jelly are both highly recommended for the purpose, and are easily procured. Remember that what will prove efi'ective in one case may be utterly worthless in anotlier. Should baby cry at night and you be unable to discover the cause, do not be in too great haste to decide that it is because of ill-temper. Babies often have bad dreams and nightmare caused by indigestion. The crying may also be caused by cerebral irritation, or tubercular meningitis — being the first signs of the presence of either. It is also often caused by earache, the result of carelessness on the part of the mother. I believe that many little babies cry at night from earache when the mother can form no idea as to the cause of the fretfulness. Every mother should have an ear- syringe ; they cost little. When earache is suspected inject into the ear a little warm water. It will do no harm in any case, and if there is trouble with the ear, affords almost immediate relief. Another good remedy tor earache is to fill a clean pipe with cotton, saturate it with chloroform, and blow the fumes into the sufferer's ear. A few drops of hot laudanum poured on a bit of cotton and put into the ear nearly always affords quick relief. But if none of these remedies bring relief in case of actual earache, a skilled practitioner must be called, for the pain is probably caused by some serious trouble. Never probe the ear, or pour oil into it. Cotton dipped into oil and then sprinkled with black pepper la an old-fashioned 17^ THE NURSERY. remedy, aud can do no harm if there is not euough of the oil used to drop into the ear. Watch the child carefully, and if you are very sure that the crying at night is not caused by some carelessness on your part, report the matter to your physician. For colic the best and simplest remedy is to give the child a few spoonfuls of warm water, and put cloths wrung from warm water over the stomach aud abdomen. It is caused from gases produced by the ferment- ation of food, and peppermint tea and all other preparations of the sort do much more harm than good. Sore mouth in little babies is caused by indigestion. To cure it roll a little absorbent cotton on the end of a stick, dip it into a weak solution of borax aud wash the mouth with it each time after eating. There are very few cases of sore mouth when this will not prove all that is necessary. It is quite customary to say that a child has worms whenever it seems to be ill. The fact is that comparatively few babies are troubled in that way. When the child suffers from indigestion, there is an increased secretion of mucus which affords a harbor for worms ; but the worms themselves do not produce irritation unless they exist in large numbers. The usual indi- cation of their presence is paleness about the mouth ; great nervousness ; irritability ; capricious appetite, sometimes loathing food, sometimes raven- eously hungry ; yet all these symptoms may be caused by entirely different troubles. The most reliable indication, and the only one that many physi- cians consider at all to be depended upon, is the presence of the worms in the stools. A little lard injected into the rectum will often bring pin woi-ms away, and is a safe remedy. Bo very cautious about giving the patient worm medicines that are advertised so extensively. There is a homeo- pathic remedy that is very good and which baby will take without pro- test. It is Cina 3 x, and should be given four times a day for several days, one or two pellets a dose. Be careful, meanwhile, about the diet, remem- bering tliat if there is no indigestion there need be little fear of worms. When the child has an attack of croup, the mother has need of all the common sense at her command. To get excited and rush from one thing to another will do no good, and may endanger the life of the little one. Croup in its simpler form is not hard to deal with. Get the child to sweat- ing as soon as possible. Build a hot fire, put cloths wrung from hot water on his throat, give him hot water to him to drink if he can swallow it ; if not, give something that will cause him to vomit — a spoonful of something that will not require much of an effort at swallowing ; a little melted butter is very good, or a spoonful of hive syrup. The vomiting serves to clear the throat and induces perspiration. Another very good remedy is to make him inhale steam. Cover him, head and all, with a sheet, keeping your head under the sheet also, in order that you may regulate the heat of the steam. It should be as hot as can be borne, and may be cooled by lifting a corner of the sheet ; but do not uncover the child until his breathing has become easier. Do not wait to build a fire and boil water. There is usually some in the tea-kettle or reservoir that is warm enough to generate a little steam. Hold a basin full of it close to the child's face, and have your as- sistant, who has built a fire and put on the kettle, heat a little more water in a dipper, and bring it to you as soon as it begins to steam. When a pailful of hot water can be procured, set it under the sheet, and keep it steaming by putting hot irons or coals into it. When the child is better remove the steaming water from under the sheet, but not from the room, and cool the child off very carefully, rubbing its body thoroughly dry whila THE NVRSERY. 173 under cover. If there is no improvement in a few moments after you have begun treatment, there is danger of croup in its moat serious form, and medical assistance should be called as soon as possible. Meanwhile, keep at work until it arrives. When baljy has a sore throat it is never wise to treat it yourself, especi- ally if it is a young baby ; sore throat in children will often yield to home ti-e'atment, and does not become fatal quite so rapidly. When he Las a cold that makes breathing difficult, look out for bronchitis or pneumonia. Begin at once to apply cloths wrung from hot water to the chest and throat, re- newing them as often as they become cold, and protecting the child from draughts. Hiccough is often very troublesome to babies, and is sometimes found quite difficult to control. When cold water has proven ineffectual, try giv- ing a little granulated sugar moistened with good vinegar— not the prepara- tions of acid sold for viuegar by many grocers. The most reliable symptoms of whooping cough are : eyes red and watery during an attack of cougliing, which is usually very persistent, and the "whoop ;" but that is not heard for two or three weeks after the disease is taken. The child will not take the disease unless he gets the breath of a whooping-cough patieut. Dr. Cook claims that whooping cough is caused by an insect which burrows first in the glands under the tongue, then in those next the tonsils on the way to the bronchia and lungs. Ou its first appearance she advocates putting one grain of quinine under the tongue at bed time, requiring the patient to hold it there until it is dissolved before swallowing. She says this shortens t)ie length and severity of the disease by killing the insects. Other doctors claim that the disease can be cured by taking the child for a daily visit to the gas works, and it may be that if such is the case, it is because this treatment also aflfects the insects. Teething is the hardest work a baby has to do. Do not get impatient if he is cross. Remember that it is the only way he has of telling you how badly he feels. Keep him out of doors as much as possible. There is not much that can be done for him, except to keep him comfortably dressed and well-cared for in every way. When the gums are very much inflamed, relief may be obtained by putting tiny slivers of ice into his mouth. They must be so small that they will melt before they pass into his stomach. Do not lance the gums. It is a practice that very often causes a child great pain, as the tooth must often force its way through a sort of membrane formed by the healing of the lanced place. After the eruption of the teeth it is a good plan to give baby a ci-ust of bread to bite, as it will stimulate the salivary glands to action. Do not give quieting medicines ; they do no real good, even for the time, and are often harmful. If necessary give your whole time and attention to the care of your baby during the teething period, but let the care be intelligent. You have no right to let your thoughtlessness, negligence or ignorance make him sufler more than is necessary. Finally, teach your child when old enough to protest against taking medicine that he must not do so. Never humor him the first time. Insist on his taking at once what you give him, and such obedience may save his life at some critical moment. Another important matter is to teach him to gargle his throat. Some children will learn it very young, and it is con- venient in cases of sore throat. There is yet another item of importance that will not be out of place in this chapter, and that is on the use of the nursery chair. Some mothers do 174 THE NURSERY. not bring it into use until the child is well on to his second birthday. That is not sensible. If you have been regular in your habits of caring for him, you will notice that his bowels move regularly, and he can be taught to use the chair by the time that he is three months old. If ho has trouble with his bowels this cannot be done, nor ia it wise to un• — having a strong will and a nervous organization, and being an only child petted by all who knew her. Parents should guard against exhibitions of temper in their little ones. I believe that many children are made naughty by injudicious training. There are few children who can be easily forced into obedience, while near- ly all may be led. I have seen children obey a command that they dare not disobey, but in such a way that it would have been hard to eay which was preferable— suc/i obedience, or bare-faced disobedience. When you see that your little one is fretful and unhappy, do not provoke him to wrath. Such conduct on the part of parents is unwise and wrong. A wise parent will not enter into quarrels with a baby, neither will he dom- ineer over him because he can. So much of the happiness and comfort of the family and friends de- pends upon the deportment of the children, that parents cannot give too careful attention to their training : and though much time, tact and pa- tience will be required, remember that there is no greater work. LACE MAKING AND CROCHET. BY MRS. A. K. STAUFFEH.' Medallion Lace.— No. 30 thread and the usual novelty braid, with six loops on each side and a cord between. Fasten in the first loop and chain 3, which is counted as first treble, and make another treble in the same loop. * Chain 3, skip 1 loop, 2 trebles in next. Chain 3, 2 trebles in next, without skipping. Chain 3, skip a loop, 2 trebles in last and 2 trebles in first loop of next medallion. Kepeat to the end of the length required. Then you can either break the thread or make this same pattern on the other aide of the braid. MEDALLION LACE AND INSERTION. The second row above has 1 double in each 3 chain with 5 chain be- tween. The third row has 3 trebles in each 5 chain with 3 cliain between. The fourth row has 3 trebles in the chain between the trebles with 3 chain between. For the lower edge, fasten in the first 3 chain. Chain 3 and make one treble in same. * Chain 3. Make 2 double trebles (that is, thread over twice) in the middle chain. Repeat twice. Then chain 3, 2 trebles in third chain and 2 trebles in the first chain of next figure. Repeat. • From the Ladtes' Woria, by permission of Messrs. S. H. Moore i Co. 182 Lace making and crochet. The third row has 1 double iu the first chain. * Chain 3, 1 double be- tween the double trebles. Chain 3, 1 double in next chain. Repeat, and make a chain of 3 between the 2 scallops. This is a very durable trim- ming. A neat insertion with this braid has 4 double trebles iu the first, third, fourth and sixth loops, keeping the top stitches on the needle and working off with the fourth stitch. Both sides of the braid are similarly worked, and then a row of chain stitches made on both sides. Fasten where the double trebles meet between the medallions, and chain about 5 stitches, and make 1 double in the next double trebles and repeat to the end of the row. Then turn and make 1 treble in every second or third stitch with 2 chain between, and if a wider insertion is desired, add more rows of these trebles with 2 chain between. Croclieted Shoulder Cape.— Chain of ninety stitches; two treble stitches iu third and fourth chain stitch from end ; three treble stitches in next chain stitch ; two treble stitches in next two chain stitches. You now have one scallop. Skip two chain stitches and make two treble stitches in two next chain stitches ; three treble in next stitch, and keep on doing this till you have eleven scallops. Chain one and fasten into the third chain stitch from last treble stitch with a ring stitch. Chain two, turn, make two treble stitches right over the two treble in first row. Then make five treble right over the middle of the three in first row ; two more treble in next two stitches. Skip one as you did in first row, and continue this way till you get to the end. Chain one and fasten with single stitch, so as to leave a space as you did iu first row ; chain two, turn ; in this row put three treble stitches on each side of scallop aud three iu the middle, right over the middle stitch of the five treble stitches iu the mi Idle of scallop in sec- ond row. Next row, three trebles on each side of scallop and five in the middle. Next row, four on oach si'le of the scallop and three in the middle. Every time yon make five stitches iu the center of scallop it widens two stitcnes. Ki'ep doing this till your cape conifs to tip of the shoulder ; then conliuue with three s:itches in center of scallop till it is long enough. If you put fringe on it, it should come to within a finger's length of the waist ; if you scallop it, longer. It takes four small size skeins of Saxony or three large size, or four skeins of drmantown to make it. In the spaces between the scallops run narrow ribbon of same or con- ■ trasting color of cape. These directions are perfectly reliable, and the cape a desirable addition to any one's wardrobe. NecU RucUiiig. — The materials required are novelty braid, like a piece of narrow linen tape, with holes on either side instead of loops, and a ball of crochet cotton No. 70, either white ecru or red, as individual fancy dic- tates. Get the requisite length for the neck and sleeves and hem the ends neatly to prevent raveling. Fasten the thread in a hole. Ciiain 4 for first stitch, * skip one hole, 1 treble in the next. Chain 1. Repeat from *. When you have done this, do not cut off the thread. Chain 4. Turn the work and make a row of double trebles in the space made by the one chain of last row (that is, thread over twice). Turn again, and beginning at the top, make 12 trebles on the bar formed by the double trebles going down on one bar and up on the other— antil the "double trebles are all covered with the 12 trebles. LACE MAKING AND CROCIlEr. 183 Leaf edging, — C.i8t ou fourteen atitchi s. Ist Row : Widen, knit one, widen, knit two, narrow twice, kuit two, widen ; narrow, widen, narrow, knit one. Every alternate row seam across, slipping first stitch. 3d Row : Widen, knit three, widen, knit one, narrow twice, knit one, widen, narrow, widen, narrow, knit one. 5th Row : Widen, knit five, widen, narrow twice, widen, narrow, widen, narrow, knit one. 7th Row : Widen, knit three, narrow, kuit two, widen, narrow, widen, narrow, widen, narrow, knit one. Vandylte Lace, with Braid.— IJse No. 8 spool cotton .lud novelty braid for the foundation. Ist. Fasten in fifth loop. Chain two. Make one double in the follow- ing second loop. Chain three. Turn. 2d. Make four trebles over the chain of two. Chain two. One treble in second loop. Chain five. Turn. 3d. One treble in tlie first of the four trebles. Chain two. Four trebles VANDYKE LACE, WITH BBAID. after the trebles in the space formed by the three chain. One double in the third loop of braid. Chain two. One double in the second loop. Chain three. Turn. 4th. Four trebles in chain. Chain two. Four trebles in hole after the trebles. Chain two. One treble in third of five chain. Chain five. Turn. 5th. One treble in the first of four trebles. Chain two. One treble in the last of four trebles. Chain two. One treble in the first treble. Chain two. Four trebles in the last. One double in the third loop. Chain two. One double in second loop. Chain three. Turn. 6th. Four trebles on the chain of two. Chain two. One treble in the last of four trebles. Chain five. Turn. Repeat from the third row. There are two ways of finishing the lower edge. For a heavy scallop : Make one double, three trebles and one double in each hole, adding two more trebles at the point — or make two doubles. Chain three, one double in each hole, and at the point make * two doubles, three chain. Repeat twice, ending with one double. For the upper edge : Fasten to a loop. Chain three for the first stitch. 184 LACE MAKING AND CliOCHEl. * Wrap the thread twice on the hook. Catch the next loop and draw the thread through. This makes four stitchea on the needle. Thread over. Draw through two. Tliread over. Catch the next loop. Five stitcheB on needle. Thread over. Draw through two. Tliread over. Draw through two. Thread over. Draw through three. Chain two. Repeat from *. Insertion and Bntton-hole Point. — No. 40 ecru linen thread. Chain thirty. Turn. Ist. One treble in seventh stitch. Chain two. One treble in following third stitch. Chain six, skip five. Make one double in sixth stitch. Chain INSERTION AND BUTTON-HOLE POINT. three. One double in next. Chain three. One double in next. Chain six, skip five. One treble iu sixth stitch. Chain two, one treble in third stitch. Chain two, skip two, one treble in last. Chain five. Turn. 2d. One treble in next treble. Chain two, one treble in next treble. Chain three. One double in fourth stitch of chain. Seven trebles in first space formed by three chain of last row. Seven trebles in next space. One double in second chain stitch. Cliain three, one treble in first treble. Chain LACE MAKING AND CROCHET. 185 two, one treble in next treble. Cbaiu two, one treble iu third atitcb of obaiu at the end. Chain five. Turn. 3d. One treble in first treble. Chain two, one treble in second treble. Chain six. One double in the seventh treble of center. Chain three. Ono double in the eighth treble. Chain three. One double in the ninth treble. Chain six, one treble in the first treble to form the holes on the sides. Chain two, one treble in next treble. Chain two, one treble at end. * Chain five. Make one double at the end of the last row to form a loop for the first scal- lop in the point. Turn and make eight doubles in this loop to imitate but- ton-hole stitch, one treble in treble at the end. Chain two. 4th. Like the second. 5th. Like the third to *. Chain five. One double at end for second scallop. Turn and make four doubles. Chain five. Turn. Make one double between the third and fourth stitches of the first scallop. Turn again. Make eight doubles in the chain for second row of scallops, and make four doubles in the second scallop of first row to finish it, one treble ill treble at end. Chain two. 6th. Like the second. 7th. Like the third to *. After making the last treble, chain five. Make one double in same place. Turn. Make four doubles. Chain five. Turn. One double in cent' r of the last scallop of first row. Turn. Make four double-i in loop. Chain five. Turn. Make one double iu the center of scallop in second row. Turn. * Make eight doiibles in this chain for third row and four doubles to finish each of the two half-finished scallops of the first two rows. One treble at the end. Chain two. 8th. Like the secoml. 9th. Like the third to *, and like the seventh to *. Make four doubles. Chain five. Turn. One double in centre of scallop in third row. Turn. Eiglit doubles, ann finish the other three, with four doubles, one treble at end. Chain two. 10th. Like the second. ■ 11th. Like the third and seventh rows to the stars. Four doubles. Chain five. Turn. One double in center. Turn. Four doubles. Cliain five. One double in center of fourth row. Turn. Eight doubles and four doubles in each of the unfinished scallops. One treble at end. Chain two. 12th. Like the second. 13th. Repeat third and seventh rows. Then four doubles. Chain five. One double in fourth row. Turn. Four doubles. Chain five. One double ill fifth row. Turn. Eiglit doubles for the sixth and last scallop and four doubles ill each of the unfinished scallops. One treble at end. Chain two. 14th. Repeat second and third rows to *. Then cliain two and make a row of trebles round the entire point with two chain between. These will come in every second stitch or in the center and at the end of a half scal- lop. There will be twenty-five holes. There must be four trebles at the point, not including the trebles on either side at beginning and end of the scallop. At tbe end of the twenty-fifth hole catch to the insertion with one double. Then chain three. Turn. Make one treble in first hole in the point. * Chain four. Fasten back with one double in the first chain stitch. Repeat twice from *. Make the three doubles in same. Chain three. One double in next hole. Chain three. One treble in next hole, and repeat from * until you have thirteen of these leaves around the point, six on each side and one at the top. End with one double in the treble of the insertion, and repeat the second and third to the * three times before beginning an- 186 lAOE MAKINfi ANT) CROCHE'r. other point. Join by the center loops of first leaf. Make a similar roW for top. Punnet Lace.— Make a chain of 22 stitches. 1st Row : One double crochet in sixth chain. Chain 2, 1 double crochet in eighth chain. Chain 2, 1 double crochet in tenth chain. Chain 2, 1 double crochet in twelfth chain. Chain 2, 1 double crochet in fourteenth chain. Chain 2, 1 double crochet in sixteenth chain. Chain 2, 1 double crochet in eighteenth chain. Chain 2, 1 double crochet in twentieth chain. Chain 2, 1 double crochet in twenty-second chain. 2d Row : Cham 5, double crochet in double crochet. Chain 2, double, crochet in double crochet. Chain 2, double crochet in double crochet. Chain 2, 3 double crochets in chain 2. Chain 2, double crochet in double ^'S;5:w5n::x^^'--r- PUNNET LACE. crochet. Chain 2, double crochet in double crochet. Chain 2, double crochet in double crochet. Chain 2, double crochet in end. 3d Row : Cliain 5, double ci'ochet in double crochet. Chain 2, double crochet in double crochet. Chain 2, 3 double crochets in chain 2, 1 double crochet in double crochet, 3 doable crochets in chain 2. Chiin 2, double crochet in double crochet. Chain 2, double crochet in double crochet. Chain 2, double crochet in end. 4th Row : Chain 5. double crochet in double crochet. Chain 2, 3 double crochets in chain 2, 5 double crochets in double crochets, 3 double crochets in chain 2. Chain 2, double crochet in double crochet. Chain 2, double crochet in end 5th Row : Chain 5, 3 double crochets in chain 2, 9 double crochets in double crochets, 3 double crochets in chain 2. Chain 2, double crochet in end. 6th Row ; Chain 5, 7 double crochets in double crochets. Chain 2, skip lACE MAKll^a AND CHOVHUf. 187 1 double crochet and double crochet in remainiug 7 double crochets. Chain 2, double crochet in end. Chain 10, fasten in preceding row. 7th Kow : Eight double crochets. Chain 3, 8 double crochets in chain 10. Chain 2, 15 double crochets in double ci-ochets. Chain 2, double crochet in end. 8th Row : Chain 5, double crochet in double crochet. Chain 2, 11 double crochets in double crochets. Chain 2, double crochet in double crochet. Chain 2, double crochet in end, double crochet in every double crochet of scallop with 2 double crochets. Chain 3, 2 double crochets in chain 3 of scallop. 9th Row : Double crochet in every double crochet of scallop with 2 double crochets. Chain 3, 2 double crochets in chain 3 of scallop. Chain 2, double ci'ochet in double crochet. Chain 2, double crochet in double crochet. Chaiu 2, 7 double crochets in double crochets Chain 2, double crochet in double crochet. Chaiu 2, double crochet in double crochet. Chain 2, double crocliet in end. 10th Row : Chain 5, double crochet in double crochet. Chain 2, double crochet in doable ci'ochet. Chain 2, double crochet in double crochet. Chain 2, 3 double crocliets in double crochets. Chain 2, double crochet in double crochet. Cliain 2, double crochet iu double crochet. Chain 2, double crochet in double crochet. Chaiu 2, double crochet in end. Chain 2, double crochet iu every other double crochet of scallop with chaiu 3 in chain 3. 11th Row : One single crochet, 2 double crochets. 1 single crochet in every chain 2 of scallop. * Chaiu 2, double crochet in double crochet. Re- peat from * to end of row. Repeat from second row. Crochet Under-skirt— A seasonable bit of fancy-work just now, and one suited especially for an invalid woi'ker, is a crochet petticoat, the direc- tions for which are as follows. The material needed will be one pound of Berlin wool, white or colored. The abbreviations in directions are : D. C, double crochet ; S. C, single crochet ; Ch., chain. This petticoat will be 31 in. long and 69 3-8 iu. wide below, and it will have a band, which is worked 80 simply that it may easily be made larger or smaller. The crochet for this band is begun at the lower edge, and executed in rows of S. C, made backward and forward. The foundation is of 194 Ch., and this gives a width of 43 3-8 in. In 21 rows the num ber of stitches is to be reduced to 130. The 22d row is crocheted of 2 double D. C. and 2 Ch., made alter- nately (through this row is put a piece of elastic 25 3-4 in. long and 3-4 in. wide), while the 23d and last row consists of S. C. A row of S. C. secures the back edges of the band, closed with two buttons and button-holes made in the elastic, and deeper down in the crochet. In crocheting on the skirt part, the back edges of the band are first put 3-4 in. over each other (here the stitches are to be caught up two-fold, later on), and then in the founda- tion closed to a round. The first row is worked as follows : * 1 S. C, 1 half D. C, always in one stitch ; 1 D. C. and 1 double D. C, together in one stitch ; 1 double D. C. and 1 single D. C, together in one stitch ; 1 half D. C. and 1 S. C. again, always in one stitch. Repeat from star. In the second row the wavy Vandyke pattern is begun, this being com- posed only of S. C. ; for the points two stitches are always passed over in each hollow, and at the top three crocheted in one stitch. An increase of stitches will not be required, as the crochet is so elastic. Seventy-two rows give the length, which is 23 3-4 in. on the skirt proper. 188 lACM MAKING AND CHOCHM. Tuiii-iisiii Liace.— Cast on fifteen stitches, knit across plain. First rovt — Kuit three, over, narrow, knit three, over, knit one, over, knit six. Sec- ond row — Knit six, over, knit three, over, narrow, knit three, over, narrow, knit one. Third row— Kuit three, over, narrow, over, narrow, over, knit five, over, knit six. Fourtli row — Bind off five, knit one, over, narrow, knit three, narrow, over, narrow, knit one, over, narrow, knit one. Fifth row — Knit three, over, narrow, knit one, over, narrow, knit one, narrow, over, knit three. Sixth row— Knit three, over, knit one, over, slip two, knit one, bind over the two slipped stitches, over, knit four, over, narrow, knit one. "Wlieel liace Chain 12. 1 double in fourth stitch. Chain 5, 1 double in fourth stitch. Chain 2, 1 double in same. Chain 5, 1 double in the last stitch of the chain of 12. Chain 2, 1 double in same. Chain 5. Turn. WHEEL LAOS. 2d. 1 double in (he 5 chain. Chain 2, 1 double in same. Chain 5, 1 double in the next 5 chain. Chain 2, 1 double in same. Chain 5. Turn. 3d. Like the second. 4th. Like the second, but fasten the last chain 5 in the loop at the end of the first row with 1 double. 5th. * Chain 10 and form into a wheel by fastening with a slip stitch in the second of the 10 chain. Chain 3 for the first treble. Turn. Make 2 trebles in the circle just formed. Chain 2. Make 1 double on the side of the second treble to form a loop on the edge. 3 trebles. Chain 2, 1 double on the side of third treble. 3 trebles. Chain 2, 1 double on the side of 3 trebles, and then make 3 trebles again. This makes half of a wlieel — that is, 12 trebles with 3 loops on the edge. Chain 10 again and repeat from LACE MAKING AND CROCHET. 189 ♦ to form a Becond half wheel. Chain 10 the third time and make a whole wheel, consisting of 21 trebles with 6 loops on the edge, according to the directions given in this tifth row. You end the wheel with 3 trebles, and fasten in the 3 chain at the beginning with a slip stitch, and then make 1 double in the last treble of the unfinished second wheel. Then make 3 trebles with the loop on the third, and finish this and the last wheel like the first, except that these two wheels contain 24 trebles with 6 loops on edge. After fastening the top wheel with a slip stitch, chain 5, 1 double in the sec- ond of the 5 chain in the heading. Chain 2, 1 double in same. Eepeat once. Chain 5 and turn. 6th. 1 double in the 5 chain. Chain 2, 1 double in same. Chain 5, 1 double in the next chain. Chain 2, 1 double in same. Then chain 5 and make a row of loops around the 3 wheels, * fastening with 1 double between the first and second loops. Chain 5 and fasten between the second and third loops. Chain 5 and repeat from *, and in the last wheel fasten be- tween each loop, so that there four loops of 5 chain. Tlien chain 5 and make 1 loop on the middle wheel. Chain 5 and make one loop en the top wheel. Cliain 5 and fasten in the end loop of the top border. Turn. 7th. 1 double in the 5 chain. Chain 2, 1 double in same. Make a row of 5 chain, 1 double. Chain 2, 1 double in same in every loop of last row. There will be 16, which brings you to the top of the border. Then chain 5. Turn and make 5 rows like the second. Then begin at the fifth row. After making another pomt of three wheels with the first row of loops finished, you will then have to ftisteu the two points together. Chain 2 from the top wheel and make 1 double in the 5 chain of the border. Chain 2. Hold the first point towards you and make 1 double in the first loop. * Chain 2. Make 1 double in the opposite loop of the second point in the chain of the first wheel. Chain 2, 1 double in next loop of the first point, and repeat from * twice. The points are joined 4 times and then finished with the loops and 6 chain like the first. Single Spicier Web Lace, •»vith Kdge. — Chain 23. Turn. Ist. One treble in eighth stitch * Chain 2. One treble in third stitch. Repeat Irom * until there are five loops or holes. Make three trebles in the last three stitches. You will then have four trebles together. Chain 11. Turn. 2d. Skip 8 of the 11 chain, and make 4 trebles— that is, three in the last three chain stUches and one in the first treble of last row. Chain 2, skip 2. Make one treble in the last treble, two trebles in the two chain stitches and one treble in the next treble. Chain 2. One treble in next treble, and re- peat to make four loops, having the last treble in the third stitch of chain at the end. Chain 5. Turn. 3d. One treble in first treble. Chain 2. One treble in next. Repeat for 3 loops. Then four trebles together. Chain 4. One long stitch in the cen- ter loop, between the two groups of trebles— that is, thread over three times and work off like ordinary trebles. Chain 4. Make 4 trebles— one in the last treble and one in each of the first 3 chain stitclies. Chain 11. Turn. 4th. Skip 8. Make 4 trebles as before in the last 3 chain stitches and first treble. Chain 6. Skip 6 stitches. Make 3 doubles in next three stitches, 80 that the center stitch comes in the extra long stitch. Chain 6. Skip 6. Make 4 trebles in next four stiiches. Cliain 2. 1 treble in next. Repeat for 2 loops, the last treble coming as before iu the third of the 5 chain at end. Chain 5. Tura. 190 LACE MAKING AND CROCHET. 5th. 1 loop, 4 trebles. Chain 6. Skip 8 stitches. 5 doubles in next five stitches — that is, one in each of the three doubles acd one on either side. Chain 6, skip 8. Make 4 trebles. Chain 5. Turn. This is to reduce the point. 6th. 1 treble in last treble, and 1 in each of 3 chain. Chain 6. 3 doubles in center of the 5 doubles. Chain 6, skip 4, Make 4 trebles in next four stitches. Chain 2. 1 treble in last treble. Chain 2. 1 treble in third of chain. Chain 5. Turn. 7th. 3 loops. 4 trebles. Chain 4. 1 long stitch in center of 3 doubles. Chain 4. Make 4 trebles. Chain 5. Turn. 8th, 4 trebles. Chain 2, skip 3, 4 trebles, 4 loops. Chain 5, Turn. SINGLE SPIDER WEB LACE, WITH EDGE, 9th. 5 loops, 4 trebles, in the last treble, 1 in each of the 2 chain and 1 the first treble. Chain 11. Turn. Begin at the second row. For the edge : Ist. Make 1 double treble (that is, thread over twice) in the side of the treble between two points, or, in other words, at the end of the shortest row. Chain 3. 1 double in next loop. Chain 3. 1 treble in the corner be- tween two groups of trebles. Chain 4. 1 double in next loop. Chain 5. 1 double in the side of the treble at the point. Chain 5. 1 double in loop. Chain 4. 1 treble in the corner between two groups of trebles. Cliain 3. 1 double in loop. Chain 3. Repeat from the 1 double treble at the begin- ning of this row until you reach the end of the desired length. Turn. 2d. 1 double under the first three chain. Cliain 3. 1 double under next chain. Chain 3. 1 double under next chain. * Cliain 5. 1 double in next chain. Eepeat twice fi-om *. Then twice make 3 chain under the chains. Chain 2. Bepeat froni beginniug of second row. Turn, LACE 2IAKIA'G AaVD CliOCHET. 191 3d. 1 double under first 3 chain. Chain 1. 1 treble in next chain. This begins a scallop witU picot edge. * Chain 3. Make 1 double on the side of the treble. 1 treble in same 3 chain. Bepeat twice from *. Chain 1. 1 double in next chain of five. Chain 2. 1 treble in next chain. You now begin tlie second scallop. * Chain 4. 1 double on the side of the treble. 1 treble in same chain Repeat twice from second *. Chain 2. 1 double in next chain. Chain 1. 1 treble in next chain — and this begins tlie third scallop. * Chain 3. 1 double in the side of the treble. 1 treble in same chain. Repeat twice from third *. Chain 1. 1 double under next chain. Skip 2 chain over the double treble and repeat from the beginning of third row. The pattern is complete without the edge for tidies, and more grace- ful with the edge for trimming dresses or aprons. Beaver Lace. — Make a chain of 20 stitches. 1. Double crochet in sixth chain. Chain 2, 3 double crochets in eighth chain. Chain 1, 1 double crochet in same chain. Chain 2, double crochet BEAVER LACE. in tenth chain. Chain 2, 3 double crochets in twelfth chain. Chain 1, 1 double crochet in same chain. Chain 2, 1 double crochet in fourteenth chain. Chain 2, 3 double crochets in sixteenth chain. Chain 1, 1 double crochet in same chain. Chain 2, 1 double crochet in eighteenth chain. Chain 2, 1 double crochet in twentieth chain. Turn. 2. Chain 5, 1 double crochet in double crochet. * Chain 2, 3 double crochets in 1 chain. Chain 1, 1 double crochet in same. Chain 2, 1 double crochet in double crochet. Repeat from * twice. Chain 2, 1 double crochet m end. Chain 7, fasten in last row. Turn. 3. Thirteen single crochets in chain of 7. Chain 2, double crochet in double crochet. * Chain 2, 3 double crochets in 1 chain. Chain 1, 1 double crochet in same. Chain 2, 1 double crochet in double crochet. Repeat from * twice. Chain 2, 1 double crochet in end. Turn. . 4. Like the secoucj. 192 LACE MAKING AND CROUHET. 6. Like the third. 6. Like tho second. 7. Like the third. 8. Like the second. 9. Six single crochets in chain of 7. Turn. * Chain 7, fasten in seventh single crochet of next scallop. Repeat from * twice. Tuxn. Thirteen sin- gle crochets in chain 7, 13 single crochets in chain 7, 6 single crochets in chain 7. Turn. Chain 7, fasten in seventh single crochet of next scallop. Chain 7, fasten in seventh single crochet of next scallop. Turn. Thirteen single crochets in chain 7, 6 single crochets in chain 7. Turn. Chain 7, fasten in seventh single crochet of next scallop. Turn. Thirteen single crochets in chain 7. * Six single crochets in next scallop. Eepeat from * twice. Finish row like third row. Eepeat from second row. Single Chain and SUell Insertion. — Chain 38. 1. One treble in fourth stitch. Chain 2, skip 2. One treble in each of next 2. Chain 2, skip 3. One double in next, skip 2. Five trebles in next (called shell for brevity in the succeeding row?), skip 2. One double in next. Chain 5, skip 5. One double in next, skip 2. Five trebles in next, skip 2. One double in next. Chain 2, skip 2. One treble in each of next 2. Chain 2, skip 2. One treble in each of next 2. Chain 3. 2. One treble in second treble. Chain 2. One treble in each of next 2 trebles. This is always the same at the beginning and end of a row. Chain 5. One double in center of shell — and make a shell in the next double ; then make 1 double in the center of 5 chain. Chain 5, 1 double in center of shell. Chain 5, 2 trebles. Chain 2, 2 trebles. Chain 3. 3. One treble. Chain 2, 2 trebles. Chain 2, 1 double in center of chain. Chain 5, 1 double in center of chain. Shell in next double. One double in shell. (Always in center of shell or chun.) Chain 5, 1 double in chain. Chain 2, 2 trebles. Chain 2, 2 trebles. Chain 3. 4. One treble. Chain 2, 2 trebles. Chain 5, 1 double in chain. Chain 5. 1 double in shell. Shell in next double. One double in chain. Chain 5, 2 trebles. Chain 2, 2 trebles. Chain 3. 5. One treble. Chain 2, 2 trebles. Chain 2. One double in chain. Shell in next double. One double in shell. Chain 5, 1 double in chain. Shell in next double. One double in chain. Chain 2, 2 trebles". Chain 2, 2 trebles. Chain 3. i ,i ^i • c 6. One treble. Chain 2, 2 trebles. Chain 5, 1 double m shell. Cham 5, 1 double in chain. Shell in next double. One double m shell. Cham 5, 2 trebles. Chain 2, 2, 2 trebles. Chain 3. ■ u ■ k 7. One treble. Chain 2, 2 trebles. Chain 2, 1 doubls in chain. Cham 5, 1 double in shell. Shell in next double. One double in chain. Cliain 5, 1 double in chain. Chain 2, 2 trebles. Chain 2, 2 trebles. Chain 3. 8. One treble. Chain 2, 2 trebles. Chain 5, 1 double in chain. Shell m next double. One double in shell. Chain 5, 1 double in chain. Chain 5, 2 trebles. Chain 2. 2 trebles. Chain 3. 9. One treble. Chain 2, 2 trebles. Chain 2, 1 double in chain. Shell in next double. One double in chain. Chain 5, 1 double in shell. Shell in next double. One double in chain. Cham 2, 2 trebles. Chain 2, 2 trebles, Chain 3. Eepeat from second row, LAPE MAKING 'AND CROVHET. 193 Pointed Edge to Matcli Insertion— Chain 33. 1. One treble in fourtb stitch. Chain 2, skip 2. One treble in each of next 2 stitches. Chain 2, skip 3. One double iu next. Chain 5 skip 5 One double in next. Skip 2. Five trebles called shell in next ' Skip 2 SINGLE CHAIN AND SHELL LACE AND INSEETION. One double in next. Chain 5, skip 5. One double in next. Skip 2. Shell in last. Chain 5. 2. One double in center of shell. Shell in double after first shell to 194 LACE MAKIXG AXD CROCHET. make a row of shells diagonally. Oue double in center of chain. Chain 5, 1 double in sliell. Chain 5, 1 double in chain. Chain 5, 2 trebles iu the trebles. Chain 2, 2 trebles in the end. Chain 3, 3. One treble in treble. Chiiiu 2, 2 trebles in trebles. This is always the same at the top. Chain 2, 1 double in chain. * Chain 5. One dou- ble always in the center of chain or shell, as the pattern requires. Re- peat once. Shell iu double and double in shell. Chain 5, 1 double m chain. Chain 5. 4. Shell in double to begin pointed edge. Double in chain. Chain 5, double in shell. Shell in double after shell. This is always the formula, and a great deal of unnecessary repelition could be avoided if this could be remembered. One double in chain. Chain 5, 1 double in chain. Chain 5, 2 trebles. Chain 2, 2 trebles. Chain 3. 5. One treble. Chain 2, 2 trebles. Chain 2, 1 double. Chain 5, 1 double. Shell in double and double in shell. Chain 5, 1 double in chain. Shell in double and double in shell. Shell in the 5 chain after last shell. Chain 5. 6. Shell iu first treble of shell. Ouo double iu center of same shell. Chain 5, 1 double in next shell. Shell in double, 1 double in chain. Chain 5, 1 double in shell. Shell in double, 1 double in chain. ' Chain 5, 2 trebles. Chain 2, 2 trebles. Chain 3. 7. One treble. Chain 2, 2 trebles. Chain 2, 1 double. Chain 5, 1 double. Shell in double and double iu chain. Chain 5, double in shell and shell iu double. Double in chain. Shell in double. Doulile in shell. Chain 3. 8. Double in first shell. Shell in double and double in second shell. Chain 5, double in chain. Shi 11 iu double and double in shell. Chain 5, double. Chain 5, 2 trebles. Chain 2, 2 trebles. Chain 3. 9. One treble. Chain 2, 2 trebles. Chain 2, 1 double. * Chain 5, 1 double. Eepeat once. Sliell iu double and double in chain. Chain 5, 1 double iu shell. Chain 5. 10. Oue double in chain. Shell in double and double in shell. * Chain 5, 1 double. Eepeat twice, ending with the trebles in top. Chain 3. 11. One treble. Chain 2, 2 trebles. Chain 2, 1 double. Chain 5, 1 double. Shell in double and double iu chain. Chain 5, double in shell. Shell iu double. Double in chain at the end. Chain 5. Begin at second row. This edge, with the insertion sewed to a four-inch band of ecru linen or momie cloth, is suitable for a bureau scarf. The edges are turned in and the band doubled. Sew the other side of the insertion to the center, which should be about one and a half or two yards long. Tortoise Shell Lace. — Cast on 10 stitches. Knit across plain. 1. Slip 1, knit 1 ; thread over, narrow ; thread over, narrow ; thread over 3 times, narrow ; thread over twice ; purl 2 together. 2. Thread over twice, purl 2 together ; knit 2, purl 1 iu loop ; knit 1, purl 1 ; knit 1, purl 1 ; knit 2. 3. Slip 1, knit 1 ; thread over, narrow ; knit 1 ; thread over, narrow ; knit 4 ; thread over twice ; purl 2 together. 4. Thread over twice, purl 2 together ; liuit 5, purl 1 ; knit 2, purl 1 ; knit 2. 5. Slip 1, knit 1 ; thread over, narrow ; knit 2 ; thread over, narrow ; knit 3 ; thread over ; purl 2 together. 6. Thread over twice, purl 2 together ; knit 4, purl 1 ; knit 3, purl 1 ; knit 2, LACE MAKING AND G iOCIIET. 195 7. Slip 1, knit 1, over, narrow ; knit 3, over, narrow ; knit 2, over twice ; purl 2 together. 8. Over twice, purl 2 together ; knit 3, purl 1 ; knit 4, purl 1 ; knit 2. 9. Slip 1, knit 1, over, narrow ; knit 4, over, narrow ; knit 1, over twice ; purl 2 together. 10. Over twice, purl 2 together ; knit 2, purl 1 ; knit 5, purl 1 ; knit 2. TORTOISE SHELL LACE : KNITTING. 11. Slip 1, knit 1, over, narrow ; knit 5, over, narrow ; over twice ; purl 2 together. 12. Cast (iff 3 stitchea. Place the remaining stitch on the right-hand needle on the left-haud needle ; then, over 2, purl 2 together ; knit 5, purl 1 ; kuit 1. Repeat. Peacock's Tail Pattern.— Among elaborate and fanciful stitches not found in every kiiittiug-book is the peacock's tail pattern, which makes up very prettily in stripes for sofa cushion covers and other purposes. It is done as follows : Cast on wooden or ivory needles a number of stitches divisible by nine, as it takes nine stitches for each pattern and two for eacii border ; the bor- der, which ia in plain knitting, will not be mentioned after the first row, so allowance must be made for its plain knitting ; that is, tlie knitter must not omit the plain stitches required on either side for the border. First Ri>w. — Two plain for border ; two plain, * make one, one plain, re- peat this four times from *, make one, two plain ; repeat from the begin- ning, then two plain for the boi-der. Second Row.— Remember border. Two purl, eleven plain, two purl ; repeat. Third Row.— T.ike two together, eleven plain, take two together ; repeat. Fourth R')w.— Purl two together, purl nine, purl two together ; repeat. Fifth Row.— Take two together, seven plain, take two together. Begin from the first row. Thirteen stitches are large enough for a stripe for a sofa cover. These stripes must be sewed together after all are finished. A pretty cushion cover can be made by knitting these stripes in dark red or maroon very fine cord and ecru color, sewing them together alternately, and trimming one corner of the covered cushion with a bow of maroon and deep ecru satin ribbons. A knitted lace border in dark red would also make a pretty finish about the edge of the cushion. Afghan, mosaic Pattern — This pattern can be made of the odds and ends of zephyr or Germantown wool. Begin with anv color— olive-green, for example. Chain 5 stitches. Fasten in the first. Chnin 2 for fir«t stit'-h and make 12 trebles in the same loop. Fasten to first. Cut the z\ h^r and 196 LACE MAKING AND CROCHET. fasten yellow, so that the stitch on the needle will be tlie next color — in this case, yellow. Chain 2, and make 6 trebles in the same stitch, with 1 chain between the third and fourth treble. Skip 3 trebles, and make 6 more trebles divided by 1 chain, until there are 4 sIjcIIs of 6 trebles. Fasten to first cut and put on brown, having the stitch on the needle brown, 3 trebles, 1 chain stitch, 3 trebles ; in each corner shell as before, but in this row add 3 trebles between the slieels. Fasten and add black ; 3 trebles, 1 chain, 3 trebles in the corners as before, with 3 trebles repeated twice be- tween the shells. Fasten. This makes one block. Make three blocks m a row for each stripe, with plain stripe in afghan stitch between. Crochet the blocks together with black, and finish with scallop on the outer edge. "Wide Novelty Braid, with Crochet Edge — Measure the length of the trimming you need for any article. Use novelty braid an inch wide and No. 30 thread. Tie the thread in thelirst loop. * Chain two. Make WIDE NOVELTY BRAID, WITH CROCHET EDGE. one double in next loop, and repeat from * to the end of the braid. Make this edge on both sides: 2d Row (For the lace on the lower edt3;e)— Fasten in the first hole made by the two chain. Make seven trebles in the next hole. One double in next. * Chain three. One double in next. Repeat twice from *. Then alwavs' I'epeat from seven trebles. 3d Row— Always begin at the right hand sidp. Chain three. One double in the third treble. Chain three. One double in the sixth tre'de. * Chain three. One double in the chain. Repeat twice from *. Then • begin the fourth row. 4th Row— Like the second. So that the seven trebles come in the center ohain. 5th Row — Like the third. 6th Row— Like the second. 7th Row — Fasten in the first. Chnin three. One double between the third and fourth- trebles. Chain three. One double between the fifth LACE MAKING A A' J) ClWCHKT. 197 and sixtU trebles. Chain three. Oue double iu the chain. Chain ouo. Mako sis trebles in next chain, with one chain between. Chain one. Oue double in next. Repeat. 8th U)w — Fasten iu first chain. Chain three. One double in the cen- ter chain over the seven trebles. Chain three. Skip next chain. One double treble (that is, thread over twice) between the double and first treble of last row. Chain one. Oue double treble between the next two trebles. Repeat five times, so that there are seven double trebles, placing the last oue after the last treble. Repeat from the beginning of this row. 9th Row — Fasten in the chain. Make two trebles between the first and second double trebles. Caaiu five. Make one double iu the first of the five chain lor loop. Chain one. Make two trebles between the next two trebles. Repeat uutil you have five loops in the scallop, and six groups of two trebles. One double in the center chain over the seven trebles, covering the double already in that chain. Repeat. Balbrlggan Crochet l.ace._Use No.25 Sea Island ecru crochet ball thread. Ist. Row— Chain 56. Turn. 2d Row- 8 chain. Double crochet into eighth chain of foundation. * Cliain 5. Double crochet back into third stitch of last 5 chain. Ch in 8. Double crochet into seventh chain of fuund.ition. Repeat from * five times. 8 chain. Double crochet into last stitch of foundation. Turn. 3d. Row— Chain 9. Double crochet into sixth chain of last eight chain in second row. Chain 5. Double ci'ocliet back into third chain to form the picot. Chain 3. Double crochet into last chain next to picot of last row. Chain 5. Double crochet back into third chain. Chain 2. Double crochet into last chain before next picot. Chain 5. * Turn work over. Double crochet back over last jdcot into first double crochet from crochet hook. Chain 3 to form first treble ; eight more treble in last done 5 chain. Chain 3. Double croc et into first chain over next picot. Chain 5. Double crochet back into third. Chain 3. Double crochet into chain next to picot. Chain 5. Double crochet back into third. Chain 3. Double crochet into chain next to picnt. Chain 5. Double crochet back into third stitch. Chain 3. Double crochet into chain next to picot. Chain 5. Repeat from * once. Chain 5. Double crochet back into third. Chain 3. Double crochet into chain before next picot. Chain 5. Double crochet back into third chain. Chain 3. Double crochet into fifth chain of last row. Turn. 4th. Row — Ciiain 8. Double crochet into chain next to picot of last row. Chain 5. Double crochet back into third stitch to form picot. Chain 3. Double crochet into chain next to picot of last row. Chain 3. Do nine treble over treble of last row with one chain between each. * Chain 3. Double crochet into chain next to picot of last row. Chain 5. Double crochet back into third chain. Chain 3. Double crochet into chain next to picot of last row. Chain 3. Nine treble over treble of last row with one chain between each. Chain 3. Double crochet into next to picot of last row. Chain 5. Double crochet back into third chain. Chain 3. Twelve treble for scallop into last loop of la-'t row. Tui'n. 5th Row— Chain 3. For first treble twelve treble into twelve treble of last row with one chain between each. Chain 3. Double crochet into next chain before picot. Chain 5. Double crochet back into third chain. Chain 3. Double crochet between second and third treble of last row. 198 LACE MAKING AND CROCHE'l. GliaiiiS. Double crochet into third chuiii tu lonn picut. ChaiuS. Double cro cbet between two last trebles. Ghaiu 5. Double crocbet back to tbird cbaiii. Cbain 3. Double crocbet into chain next to picot of last row. Obain 5. Double crocbet back into third cbain. Chain 3. Double crocbet between second and tbird treble of last row. Chain 5. Double crocbet back into tbird cbain. Cbain 3. Double crocbet between two last trebles of last I'ow. Cbain 5. Double crocbet back into tbird chain. Chain 3. Dou- ble crocbet into next chain to picot. Cbain 5. Double crochet into tbird obaiu back. Chain 3. Double crocbet into last loop of last row. Turn. BALBKIGQAN CROCHET LAOE. 6tb Row — Cbain 8. Double crocbet into first chain over picot in last row. Cbain 5. Double crocbet back into third chain stitch. Cbain 3. Double crochet into chain next to picot of last row. * Turn work over, five chain. Double crocbet back over last picot into first double crocbet from needle. Cbain 3. To form first treble eight more treble into last done five cbain. Cbain 5. Double crocbet back into third cbain to form picot. Chain 3. Double crochet into next chain to picot of last row. Cbain 5. Double crocbet back into third chain. Cbain 3. Double crochet into next LACE MAKING AND VliOCHiiT. 199 chain to picot of last row. Repeat * from * twice more. Cbaiu 3. One double crochet between second and third treble of last row. Ten more trebles with one chain between each. Turn. 7th Row— Chain 7. Double crochet back into third stitch. Chain 5. Double crochet back into same stitch as last. Chain 4. Double crochet back into same. This forms first picot of clover edge. One double between second and third treble of last row, always doing one double crochet between each bunch of clover down between next treble to it. Repeat to end of scallop. There should be six clovers on first scallop ; five on each alter connecting the first with the last clover of every scallop. Double crochet between next shell. Chain 3. One treble over each treble of last row, with one chain between each, and repeat from * in fourth row. Picot Lace.— Ecru linen thread No. 40 ; steel crochet needle. Chain 30. Turn. Ist Row — * Oue double in eighth stitch. Chain 3, one double in same stitch. Chain 7 *. Repeat twice from *. Chain 3, one treble in third stitch. Chain 1, one treble in last stitch. Chain 5. Turn. 2 1 Row — Oue treble in first hole. Chain 1. One treble in next hole. Chain 7. Oue double in fourth of chain of 7 in previous row. Chain 3, one double in same. Repeat once. Chain 7, one treble in end loop. Cliain 7. Turn. 3d Row — * One d!)uble in fourth of 7 chain. Chain 3, one double in same. Cuain 7. Repeat twice from *. Chain 3, one treble in first hole. Chain 1, one treble in second liole. Chain 1, one treble in third of 5 chain at the end. Chain 5. Turn. 4th Row — L\ke the 2d, but after the one treble in the end loop chain 5, and make an extra loop with one treble in treble. Chain 3, * 1 double in fourth of 7 chain. Chain 3, 1 double in same. Chain 7. Repeat twice from * ending with chain 3, 1 treble. Chain 1, 1 treble. Chain 1, 1 treble in third of 5 chain. Chain 5. Turn. 5th Row — Like the second, and after the one treble in last treble chain 5. Make 9 double trebles in the extra loop of 4th row ; that is, thread over twice, insert the hook in the middle stitch of 5 chain and draw through two loops three times. Chain 5, 3 doubles in the next end loop of 7 to the left. Turn. Cliain 5, * one double treble in first double treble. Chain 3, one double on the side of same stitch. Repeat from * 8 times, making the double trebles in the double trebles of last row. Chain 5, one treble in treble. This makes one scallop. Chain 3. Begin at 3d row, then the sec- ond, third, and so on. Always join the scallops in the last row by dropping the stitch from the needle when making 3 chain. Put the needle in 3 chain of last scallop and draw through. Make one double on the double (reble. Insertion to Matcli Picot Lace—Chain 36. Turn. Ist Row— One treble in sixth ; chain 1, skip 1, 1 treble in next ; chain 3, skip 3, 1 double in next ; * chain 3, one double in same ; chain 7, one double in 8th. Repeat from * twice. Chain 3, one treble in 4th ; chain 1, one treble in 3d ; chain 1, one treble in last. 2d Row— Chain 5, one treble in first hole ; chain 1. one treble in next ; chain 7, one double in 4th of 7 chain ; chain 3, one double in same. Re- peat once, ending with 7 chain, 1 treble; chain 1, 1 treble; chain 1, one treble in 3d of 5 chain ; chain 5, Turn. 200 I ACE MAKtm AND CitOfjn^f. 3cl Row — Oue treble in first hole ; chain 1, one treble in next hole ; * chain 3, one double in 4th of 7 chain ; chain 3, oue double in same ; chain 7. Repeat from * twice. Chain 3, 1 treble in first hole ; chain 1, 1 treble in next; chain 1, 1 treble in third of 5 chain; chain 5. Turn. Repeat the second and third rows until you have the length desired, always having three picota in one row, and two in the next. Crochet Design for Tidy, Etc—Commence in the center of the rosette, five chain, join round. Ist Round : Tweuiy-fuur trebles under the chain. CROCHET DESIGN FOR TIDY. 2d Round : Six chain, three of which take the place of a treble, * pass over two siitches, oue treble into the next, three chain, repeat from * six times more ; join wiih one single to the third of six cliain. 3d Round : Three cliain to take the place of a treble, one treble un- der last round, * five chain, six trebles under last round, (see design), repeat from * seven times more, four trebles under last I'ouud, joiu to top of three chain with one single. 4th Round : Work up to the center of first five chain with one single into each stitch, * seven chain, one double into center of five chain, repeat from * seven times more. lACE MAKlXa aKB CilornP.T. 201 5th iloUud : Five chain, two of these take the place of a half treble, oue- iialf treble into third of six cbain, * three chain, pass over two stitches, and repeat from * all round, join to third of five chain with one single. 6th Round : Six chain, pass over two stitches, one double into next, repeat all round. 7th Round : Work up to the centre of chain with one single into each of three stitches, three chain to take the place of a treble,' two trebles into next stitch, 5 chain, three trebles into next stitch, * three trebles into third of next six'cbain, five chain, three trebles into the next stitch, repeat from * all round. In working the next rosette, join to tlie center of five chain when work- ing tho corresponding stitch on the last rosette. For the small stars, which are worked in the space left by four rosettes, nine chain, join round, eight chain, one double into center of five chain on lower right hand rosette (see design), eight chain, one double into nine chain, six chain, one double into center of next five chain, six chain, one double into next stitch of nine chain, nine chain, one double into the double where rosettes join (see design), nine chain, one double into next stich of center nine chain, six chain, one double into five chain on next rosette, six chain, one double into center of nine chain, eight chain, one double into next five chain, eight chain, one double into next stitch of nine chain, repeat from the beginning of the row, working into the next rosettes as described for the two first. Baby Blanket. — Cast on 140 stitches. 1st Row — Plain knitting. 2d Row— Knit 2 together. * 2 plain, thread forward, knit 1, thread for- ward, knit 3, slip 1, knit 2 together and bind the slip stitch. * Finish the row by knitting 2 together, 3d Row— Purl. 4th Row — Knit plain. 5th Row— Knit 2 together, * 3 plain, thread forward, knit 1, thread for- ward, knit 2, slip 1, knit 2 together and bind. Finish by knitting 2 to- gether. 6th Row— Purl. 7th Row— Knit plain. Begin at second, so that the holes come above one another. This makes the border for the two ends of the blanket, and can be made as deep as you wish. For center knit 7 stitches plain, and purl 7 for seven rows to make a square. Then reverse, having the squares like a checker-board, until the blanket is long enough. Bind off and sew the other border on tliia end. This makes a blanket about a yard and a half long. Materials for ends : 4 ounces of Germantown wool, white and pink, or any color desired ; 8 ounces white for center ; knit on bone needles. When the first border is finished, the center is begun without binding ofi", while at the other end it must be bound ofif and sewed to the blanket. Another pretty blanket is in plain knitting. Cast on 150 stitches on bone needles. Knit 18 rows of white, 3 blue, 5 white, 8 blue, 5 white, 3 blue on the right side for tlie ends, 113 rows of white for center ; crochet on edge at each end. Materials : 6 1-2 ounces white, 2 ounces blue. m LAVE MAKIXG ANl^ CIWCHET. Lace for Flannel Skirts—Material, Saxony wool ; medium-sized bone needles. Cast on 25 stitches, knit plain across. Ist Row — Knit three, thread over narrow, thread over narrow, thread over narrow. Knit plain to end of row. 2d Row — Needle througli stitch, throw thread over three times, knit 1 ; repeat this 15 times, or until 16 stitches have been used. Kuit plain to end of row. 3d Row— Knit 8, thread over narrow, thread over narrow, thread over I-ACE FOR FLANNEL SKIRTS. narrow ; slip 8 of the lone; stitches, place needle through first 4 stitches and draw last 4 through them, making stitches cross ; place them in this position back on needle and knit off plain. Slip next 8 long stitches and proceed as before. 4th Row— Kuit plain. 5th Row — Knit 3, thread over narrow, thread over narrow, thread over narrow. Knit plain to end of row. 6th Row— Knit plain. 7th Row— Same as 5th. 8th Row — Knit plain. Repeat from 1st row. LACE MAKING AND (J ROCHET. 203 CrocUet Edge—No. 70 linen thread. Chain 28. Turn. Ist Row— Skip 3. Two trebles in 4th stitch. Chain 2, 2 trebles in follow- ing third stitch of chain. Chain 2, 3 trebles in third stitch. * Chain 2, skip 2, 1 treble in next. * Repeat from * 5 times, making thus 6 holes. Chain 5. Turn. 2a Row—* Treble in treble. Chain 2. * Repeat from * 5 times. On reaching the 3 trebles iu the previous row make 5 trebles by putting 1 extra treble in the first and last stitches. Chain 2, 2 trebles between 2 trebles, 2 chain 2 trebles between first and second trebles, 1 treble in last. Chain 3. Tarn. 3d Row— Two trebles between, second and third trebles. Chain 2, 2 trebles between 2 trebles. Chain 2, 2 trebles iu first treble, 3 trebles ou fol- lowing 3 trebles, 2 trebles iu last treble, making 7 trebles in tliis row. * Chain 2, 1 treble iu treble. * Repeat to the end of row. Cliain 5. Turn. 4th Row— Like second row, but make 9 trebles in solid part. 5th Row— Liko third row, but this time 11 trebles. 6tli Row— Like the second row, with 13 ti-ebles, ending the row with 3 chain. Turn. 7th Row— Two trebles between second. and third trebles. Chain 2, 2 trebles between trebles. Chain 2,3 trebles in first treble. * Chain 2, 1 treble iu third stitch. * Repeat from * 5 times. This is the beginning of the second point. If a deeper heading; is required at the top, this can be done by beginning with 34 chain stitohes. M ilce 2 trebles in fourtli stiteh. Chain 2, 2 trebles in third. C lain 2, 2 trebles in third. Cliain 2, 2 trebles in third. Chain 2, 3 treV)les iu third. * Chain 2, skip 2, 1 treble in next. * Repeat 5 times. This makes 4 rows of holes lor the top — a solid part increasing from 3 to thirteen trebles, and an open diamond of 6 holes. Cliaotic and Fan Lace. — Chain 28—1. Make a group of 4 trebles, separated by 3 chain, in the fourth stitch. Skip 3. Make a similar group in next stitch. Chain 4, skip 5, 2 trebles separated by 3 chain in next for fan. Chain 4, sldp 5. Group iu next. Skip 3. Group in next. Skip 3. One treble in last. Chain 3. 2. Group in center loop of group of previous row. Repeat. Chain 3, 8 trebles in Ian center. Chain 3, 2 groups in next 2 groups. Chain 3. 8. Group in center. Repeat. Chain 2, 7 ti'ebles, with 1 chain between, between the trebles of fan. Chain 2, make 2 groups, 1 treble in last. Cliain 3. 4. Two groups. Three trebles in each space of fan, 18 altogether. Two groups. Eight trebles in 3 chain at end for scullop. One double in end loop. Afterwards in first loop of group. * Two trebles separated by 3 chain, between the trebles iu the scallop. Repeat 6 times. Two groups. Chain 4, 2 trebles, separated by 3 chain in center ol fan. Chain 4, 2 groups, 1 treble in last. Chain 3. Repeat from the second row. Feather Edge Lace.— Make a narrow braid first of the feather edge, without thread. Put the hook in a loop, skip five and draw the sixth through the one on the hook. Tui-n the feather edge. Catch the stitch op- posite in the same way. Skip five loops. Draw the sixth through as before. Turn. Count five loops on the top. C:ttch the sixth. Proceed iu this way until you have made a yard or two. Then crochet with No. 30 cotton in a 204 LAci: Makii^g Ah'D cnociiJUT. etyle reaembliug ric-rac. Fasten thread iu the middle stitch of the sixth point in the bi-aid just made. 1st Row — Chain 4. Fasten in next point with 1 treble. Chain 1. Re- peat thirteen times trom *, having thus caught 15 of the points. Chain 3. Turn. 2d Row — 1 treble between each of the 15 trebles in last row, with one chain between, which will make 14 trebles. Chain 3. 3d Row— 1 treble between each treble without chain. Fasten in first, which draws the circle together. Chain 7. Catch the top loop in the six- teenth point of braid wiih opposite loop in braid. Chain 3. Catch next two points in braid. Chain 5. Fasten to the left, between tlie third and fourth piece in braid trom where you joined. Chain 2. Fasten to the top loop of FEATHER EDGE LACE. the 15th point of braid. Turn the scallop tlius formed and make another to the left. Be-^in at the first row. Have all the chains by which the scal- lops are fastened together on the same side. This is a beautiful trimming for aprons, and can also be used for insertion. Saw Tooth Edge in Crochet—Chain 23. 1. Make a shell of 3 trebles, 3 chain, 3 trebles in the 4th stitch. Chain 4, skip 4. One double iu next. Chain 4, skip 4. Shell in next. * Chain 2, skip 2. One treble in next. Repeat twice. Chain 5. 2. One treble in the 2d treble and each of the following 6 stitches, so that the last treble comes in the first treble of shell. Chain 2. yhell. Chain 4. One double in double. Cliain 4. Sliell. Chain 5. 3. Shell. Chain 9. Shell. The shells are always made in the 3 chain of the other shells. Chain 2. One treble in last treble of shell. Chain 2, skip 2. One treble in each of the trebles of last row. Chain 2. One treble in 3d stitch of chain at the end. Chain 5. LACE MAKING AND CROCHET. 205 4. One treble in the first of 7 trebles. Chain 2. One treble in 4th. Chain 2. One treble in last of 7 trebles, which begins another block of 7 trebles in the next 7 stitches. Chain 2. Shell. Chain 4. One double in 5th of 9 chain. Chain 4. Shell. Cham 5. 5. Shell. Chain 4. One double in double. Chain 4. Shell. Chain 2. One treble in last treble of shell. Chain 2. Seven trebles. Chain 2. One treble in treble. Repeat twice. Chain 5. 6. Sliip 2. Seven trebles in next 7 stitches. Chain 2. One treble in cen- ter of 7 trebles. Chain 2, skip 2. Seven trebles in next 7 trebles. Chain 2. Shell. Chain 9. Shell. Chain 5. 7. Shell. Chain 4. One double in center. Chain 4. Shell. Chain 2. One treble in last. Chain 2, skip 2. Seven trebles. Chain 2. One treble SAW TOOTH EDGE IN CROCHET. in next. Chain 2, skip 2. Seven trebles. Chain 2. One treble in end. Chain 5. 8. One treble in first of 7 trebles. Chain 2. One treble in center. Chain 2. lOue treble in last and in each of next 6 stitches. Chain 2. One treble in center. Chain 2, skip 2. Seven trebles. Chain 2. Shell. Chain 4. One double. Chain 4. Shell. Chain 5. 9. Shell. Chain 9. Shell. Chain 2. One treble in last. Chain 2. Seven trebles. Chain 2. One treble. Chain 2. Seven trebles. * Chain 2. One treble. Repeat twice. Chain 5. 10. Seven trebles in the trebles. Chain 2. One treble in center. Chain 2. Seven trebles. Chain 2. One treble in center. Chain 2. Seven trebles. Chain 2. Shell. Chain 4. One double. Chain 4. Shell. Chain 5. 11. Shell. Chain 4. One double. Chain 4. Shell. Chain 2. One treble. Chain 2. skip 2. Seven trebles. Chain 2. One treble. Chain 2. Seven trebles. Chain 2. One treble. Chain 2. Seven trebles. Chain 2. One treble in end. Chain 5. 206 LAVE MAKING AND CliOCIIET. 12. One treble in first treble. * Chaiu 2; skip 2. One treble in next. Eepeat. There must be 14 liolea uu the edge. Shell. Chaiu 9. Shell. Chain 5. 13. Shell. Chain!. Que double. Ch.ciu 4. Shell. Chaiu 2. Que treble in end treble. Chain 2, skip 2. O.ie treble in treble. Chaiu 2. Que treble in treble to make 3 holes. Cuaiu 5. Begin at the second row. Wheu euough points have been made chain 4, make one double in each treble. For outside edge : Make 2 chains at the poiut and skip from one treble to the other between two points. Wheel Lace— 1st Eow~Chaiu 13, turn and fasten in sevenih stitch of chain, with slip stitch. Chaiu 3. Now work 10 trebles in little loop formed by the 7 chain stitches. Chaiu 15, form a loop. Chain 3, work 10 trebles in loop. Chaiu 15, as before, form a little loop. Chain 3, work 20 trebles in loop. Keep stitch on ueedle, and pass poiut of needle tbrougli third stitch from wheel and through top of first of the 20 trebles. Pass WHEEL LACE. the thread around the needle, and draw thread through all 3 loops on needle. This finishes first wheel. Now chain 8, fasten in top of next half wheel, work 10 trebles to finish wlieel, fasten same as for first wheel. Chain 8, fasten in top of last half wheel, 10 trebles to finish wheel, fasten, Chaiu 3, 1 treble in first stitch of chain. 2d Row— Chain 13, fasten in center of first wheel ; to fasten to wheel drop stitch on needle ; pass needle through center of wlieel, catch dropped stitch, and draw same stitch through wheel. Chain 14, form loop. Chain 3, work 5 trebles in loop, and fasten in center of the 8 chain stitches of the first row ; 5 more trebles in loop. Chain 4, and f steu in center of wheel in first row. Chahi 14. form loop. Chaiu 3, 5 trebles in loop, and fasten in center of 8 chain ; 5 more trebles in loop. Chain 4, fasten in center of top wheel. Chain 8, make a picot. Chain 8 more, fasten at beginning of first half wheel ; 10 trebles to finish wheel, fasten at bottom of wheel the same way as in first row. Chain 8, fasten to next half wheel, 10 trebles in last wheel Chain 8, fasten in fifth stitch of long chain at bottom of work. LACE MAKING AND CliOCHET. 207 Chain 3, 1 treble in third atitcU for the foundation chain. This finishes sec- ond row, 3d Row — Chain 17, form loop, work 5 trebles into loop, fasten in center of chain of last row ; 5 more trebles in loop. Cham 4, fasten in center of first wheel of last row. Cliaiu li, form loop, 5 trebles in loop, fasten in center of chain of last row ; 5 more trebles in same loop. Chain 4, fasten in center of second wheel of last row. Chain 14, form loop, 5 trebles in loop, fasten in fifth stitch of chain at top of work ; 15 trebles in loop, fasten and finish the same way first row is finished. By center of wheel I mean the center of the side or edge of the wheel. Lace is made with No. 24 spool cotton and fine steel hook. Lace can be made wider by starting with four or five wheels m place of three. Shell liace. — Chain 25. 1. One treble in fourth stitch. One treble in each of the next 2 stitches. Chain 4, skip 6. Four trebles in next separated by 3 chain. Chain 4, skip 6. SHELL LACE. Shell of 2 trebles, 2 chain, 2 trebles in next. Chain 6. One double in last. Chain 3. 2. Twelve trebles in loop. Shell in shell. Chain 3. One double, 3 trebles, 1 double in first and third loop in the center. One double, 4 trebles, 1 double in the middle loop. Chain 3. Four trebles in. last 4 trebles. Chain 3. 3. Three trebles. Cliain 4. Four trebles in center separated by 3 chain. Chain 4. Shell. Twelve trebles in the top of trebles. Chain 3. 4. Twelve trebles in the top of last trebles with 1 chain between. Repeat from shell in second row. 5. Like third row to shell. One treble between shell and treble. * Chain 1. One treble between the trebles. Repeat 13 altoRether. Chain 3. 6. Shell of 2 trebles, 2 chain, 2 trebles in first hole. Skip 1 hole. Make 7 of these shells, including the shell in the upper row. Repeat second row from chain 6. 7. Like third to shell. Then make a shell in each shell of 3 trebles, 2 chain, 3 trebles— 6 in all. 208 LACE MAKING AM) CliOUHET. 8. Four trebles, 2 chain, 4 trebles in each shell. Repeat second row. 9. Like third row to shell. Shell of 5 trebles, 2 chain, 5 trebles in each shell. 10. Twelve trebles in each of the 6 shells. Repeat second row. 11. Like third row to shell. Chain 6. One double in fifth treble of shell in border to begin next scallop. Chain 3. The scallops are joined by the firat 3 shells — twice in first 2 shells, once in third shell — with 1 double in the fifth and eighth treble of first shell, fourth and eighth of the second shell, and in the fifth of third shell. The scallops are all made like the first. The insertion and shell border can be used as two separate patterns — if a narrower edge is desired. The shell border is extremely pretty by itself. Bee-hive Lace. — N'tvelty braid and No. 30 thread. Fasten to loop. Cliain four for first stitch and make a row of trebles in every loop with one chain between, il necessary. 1. For the bee-hive, make eleven trebles on the other side of braid, one BEE-HrVE LACE. in each loop. Chain seven. Turn. Make one double between the .second and third trebles and one double between the next two trebles. Chain two. Turn. 2. Make ten trebles, one chain, and ten trebles in the chain of seven. Two trebles in next two loops of braid. Chain two. Turn. 3. One treble in second stitch.- Chain two. Repeat to make five holes on one side of bee-hive. Chain three. Make an extra treble in the one chain at top, and make five holes on the other side, skip two trebles for braid, two doubles in next two. Chain two. Turn. 4. One ti-eble in first hole. Chain two. Repeat to make six holes on each side and extra treble at top, two trebles in two loops of braid. Chain two. Turn. 5. One treble in first hole. Chain two. Repeat seven holes on each side, two at the top, skip two trebles on- edge, two doubles in next two stitches. 6. One double, three trebles in each hole for seven scallops on edge and two at top. Repeat from the beginning. Join in last row when making first scallop. LACE MAKING AND CROCHET. 209 Woolen l.ace._The following, knitted in scarlet or in blue worsted, makes a pretty and durable edging for flannel or knitted wool skirts for winter use : Ist Row — Cast on 13 stitches ; knit 1 row plain, knit 2 threads over needle twice and purl 2 ; throw back, knit 1, bring thread forward, knit 2 together. Do this three times, leaving two stitches on needle, bring thread forward, knit 1, knit 1 plain. 2d Row— Knit 10 stitches plain, bring thread over the needle twice, purl 2, knit 2 plain. 3d Row— Knit 2, bring thread over the needle twice, purl 2, throw thread liack, knit 2 plain, bring thread forward, knit 2 together. Repeat twice, leaving 2 stitches on the needle, bring thread forward, knit 1, knit 1 plain. 4th Row— Knit 11 stitches plain, bring thread over needle twice, purl 2, knit 2 plain. 5th Row — Knit 2, thread over needle twice, purl 2, throw thread back, knit 3 plain, bring thread forward, knit 2 together. Repeat twice, bring thread forward, knit 1, Imit 1 plain. 6th Row —Knit 12 stitches plain, bring thread over needle twice, purl 2, knit 2 plain. 7th Row— Knit 2, thread over needle twice, puii 2, thread back, knit 4 plain, bring thread forward, knit 2 together. P.epeat twice, brin~ thread forward, knit 1, knit 1 plain. 8th Row — Knit 13 stitches plain, bring thread over needle twice, purl 2, knit 5 plain, thread forward, knit 2 together. Repeat twice, bring thread forward, knit 1, knit 1 plain. 9th Row— Knit 14 stitches plain, bring thread over needle twice, purl 2, knit 6 plain, thread forward, knit 2 together. Repeat twice, thread forward, knit 1, knit 1 plain. 10th Row— Knit 15 stitches plain, bring thread over needle twice, purl 2, knit 2 plain. 11th Row — Knit 2 plain, bring thread forward, purl 2, knit 7 plain, bring thread forward, knit 2 together. Repeat twice, tliread forward, knit 1, knit 1 plain. 12tli Row — Knit 16 plain, thread over needle twice, purl 2, knit 2 plain. 13th Row — Knit 2, thread forward, thread twice, purl 2, thread back, knit the rest plain. When the point is finished, there will be 20 stitches on needle ; bind off 7, leaving 13 stitches to commence the next point. Skirt Trimming— Novelty Braid. No. 24 thread. Fasten to a bar between. Chain 4. One double in first loop. Chain 16. Skip one loop ; one double in next. Chain 4. Drop the stitch ; put the hook in the fourth of the sixteenth chain ; draw the stitch through. Chain 4. Skip one ; one double in next. Chain 4. Fasten back in 4th stitch. Chain 4. One double in the second and third loops in next piece of braid. Chain 4. Fasten back. Chain 4. One double in next two loops. Chain 4. Fasten back. Chain 4. One double in second loop in next piece of braid. Chain 4. Fasten back. Chain 4. Skip one ; one double in next. Chain 4. Fasten back. Chain 4. Fasten on the fourth in the sixteenth chain. Chain 8. Skip one ; one double in last loop. Chain 4. Repeat from the beginning. Finish the top with a row of trebles witli two chain between, which will be tl>ree on tbe two long chains ; one in each of the two short chiiiiis ; one where tUe lopg chains are joined, and one in tUe double on tUe bap 210 LACE MAKING AND CROCHET. between. For lower edge, * Fasten to the third loops where the two scallops join. Chain 3. One double in last loop. Make six picots thus : Chain 5. Fasten back in the fourth. Chaiu 1. C itch the first on the bar. Second, in the first loop of middle piern ol braid. Third, in the third and fourth loops. Fourth, in the last loop. Fifth, on the bar. Sixih, in the first loop of next piece of braid. Chain 3. Kepeat from *. Pineapple Insertion, — Chain 27. 1. Make a shell of 3 trebles, 2 chain, 3 trebles in the fourth stitch. Skip 2'8titches. Another shell in next. Skip 2. One treble in each of next 12 stitches. Skip 2. Shell in next. Skip 2. Shell in last. Chain 3. PINEAPPLE INSERTION. 2. Always shell in shell. Make the second shell, skip 1 treble, and put 1 treble in each of the next 4 trebles. Chain 2. Skip 2. One treble in each of the next 4 trebles. Shells in the next 2 shells. Que treble in end. Phain 3. 3. Two shells. Chain 4. Nine trebles in the 2 chain to begin the pine- apple in the center. Chain 4, 2 shells, 1 treble. Chain 3. 4. Two shells. Chain 4. Nine doubles in the pineapple, that is, 1 in each treble. Chain 4, 2 shells, 1 treble. Chain 3. 5. Two shells. Chain 4. Eight doubles in center, putting the hook be- tween tlie doubles of last row. Chain 4, 2 shells, 1 treble. Chain 3. 6. Two shells. Chain 4. Seven doubles. Chain 4, 2 shells, 1 treble. Chain 3. 7. Two shells. Chain 4. Six doubles. Chain 4, 2 shells, 1 treble. Qhain 3, LACE MAKING AND OROUHET. 211 8. Two ahells. Chain 4. Five doubles. Cbaiu 3. 9. Two shells. Chain 4. Four doubles. Chain 3. 10. Shell. Chain 1. Chain 1. SheU, 1 treble 11. Shell. Chain 2. Chain 2. Shell, 1 treble. 12. Shell. Chain 3. Chain 4, 2 Chain 4, 2 shells, 1 treble, shells, 1 treble. Shell. Chain 4, 3 doubles. Chain 4. Shell. Chain 3. Shell. Chain 4, 2 doubles. Chain 4. Shell. Chain 3. Shell. Chain 4, 1 double, the point of the pine- apple. Chain 4. Shell. Chain 3. Sbell, 1 treble. Chain 3. 13. Shell. Chain 4, * Six trebles instead of the familiar shell iu the next shell. Repeat once. Chain 4. Shell, 1 treble. Chain 3. 14. Sliell in shell. Then make a shell in the 4 chain. One treble in each of the 6 trebles in the center, 12 in all. Another shell in tlie 4 chain and shell in last shell. One treble. Chain 3. Repeat from the second row. There seems to be a gi-eat deal of unnecessary repetition, but as most persons prefer copying from a sample instead of written directions, nothiug must be left to the imagination. Clover-leaf Edging—Chain 8. Turn. 1. Make a shell of three trebles, two chain, and three trebles in the fourth stitch. Chain two, skip three. Shell in last stitcL. Chain three. Tarn. CLOVER-LEAF EDGING. 2. Always shell in shell. Chain two. Shell, one treble in end chain. Chain three. Turn. 3. Shell. Chain two. Shell. Chain twelve, one double in sixth stitch to lorm a loop. Turn. * Chain five, one double in loop. Repeat twice. Be careful to make the last double where the loop is joined to prevent shppmg. Turn. Make one double and five trebles in first loop. Drop stitch and catch the three chain between the first and second shells in the border, then continue five trebles and one double in same loop, one double, ten trebles, one double in second loop the first time (afterwards, aft-^' making five trebles, drop stitch and join to the center of first clovp'r leaf, »jid continue five trebles, one double). Make one double, ten treoles, one 212 LACE MAKING AND CROCHET, double in third loop, which completes the clover leaf. Make one double and ten trebles for stem on the empty chain to reach the border. 4. Shell. Chain two. Shell, one treble at end. Chain three. Turn. 5. Sbell. Chain two. Shell. Chaiu three. Turn. Begin at the second row. The clover leaves occur every fourth row after the first. There are many different styles of this pattern. The simplest has one row of shells above, auotber has two rows of loaves below, joined to a fancy braid at the top and the shells omitted. In this case a row of trebles must be made ou the top of the braid, and the additional row of leaves is begun after finishing the second petal of the first leaf. Four rows make quite an elaborate design, and a wide braid should be used or two rows of shells. Crazy Lace. — Chaiu 15 switches. 1st Bow — Skip 3 stitches (a), 4 trebles in same stitch, skip 3, chain, 1 CRAZY LACK. double in next stitch, 8 chain. Bepeat from (a) to end of row, 4 shells. Turn. , , ., ,. . . , i 2d Bow-(5) 6 chain, 1 double in loop formed by 6 chain m last row. Bepeat from {h) to end of row, 4 loops. ... t» i 3d Bow-(c) 6 chain, 1 double in next loop of 6 cham m last row. Bepeat from (c) to end of row, 4 times. , . , jv , j u, 4th Bow-Three chnin, 4 trebles in loop formed by 6 cham (-ence. Where to, darlint ? , . Norah. To Father Maguire s, if you please. ( They embrace.) Blarnev The boy's bulls will make his fortune yet. Come to supper, my darlint! " ^' ■ t^"^^""^' Second Syllable.— Eye._ chakactkks. Mk. Testy. An irascible old gmtleman. Mr. Eapid. a fast young gentleman. ' Mrs. Testy. A sympathetic old lady. Dora. A charoning young lady. ' ' , j Costumes.— As the above characters are .supposed to be gentlemen and ladies of the present period, there will be no difficulty in finding suit- able dresses. Rapid ought to "be attired in a smart mornmg suit. Should a juvenile performer take the part of Mr. Testy he will require a very high white cravat and a pair off spectacles, to make himself ap- pear sufficiently venerable. Enter Eapid vnth bandage over rigid eye. Rapid. (Talking very fast.) Treat, this! Fancy getting a black eye to- day, just as I am about to make the acquaintance of my beloved gover- • nor's old friend Testy and his niece, the lovely and accomplished Dora. How very provoking! Never had such a thing before, though I'm turned two-and-twentv. Let me see- 22 by 365 gives something over 8000. I've actually existed for 8000 days and never experieneed tUl this morning the delights of a black eye. Now, I don't object to black eyes as a rule, but I do object to having one to-day. It's some consola- tion that I got it while doing my duty as a. defender of the rights of property. Coming up Rt-geut street I see a charming young lady look- ing in bonnet-shop, while a repulsive young man is picking her pocket. I alarm the first and collar the second. The young lady faints and is carried into shop by elderly female. The young man shows fight, gives me a back-hander, which efl'ectively closes -cny- right eye andTvakes the lion within me. I struggle with pugnacious young man, and succeed in getting from him the puriie of sensitive young lady. The disappointed young man breaks away from me and rushes blindly into the arms of a vigilant policeman. I enter shop, throw, myself at the feet of conval- escent young lady, and restore to her the purse. Emotional elderly female weeps, embraces me, and thanks me in the name of her niece, whose looks express intense gratitude. I rush out of shop, call a hansom, drive to the nearest butcher, purchase half a pound of beef-steak, and clap it on eye damaged by dishonest but muscular young man. I then drive home, wash, dress, and remove beef-steak. I turn out again, jump into another hansom, and drive here to meet, according to appointment, the lovely and accom- plished female whom my governor wants me to marry. He and old Testy have arranged everything ; and if Dora likes me, and I like her, there will be nothing to prevent us entering into the blessed state of matrimony next week— nothing but this horrible black eye ! I'm half afraid it will upset the 240 IWME AMUSEMENTS. pretty little scbeme which has been concocted by the old gentleman. How can I hope to make a favorable impression on a simple-minded girl with this! {liemnves bandage and shows black eye.) I wonder how it's getting on? I wish there was a lookiug-glasa in the room. I must try to keep it covered, as I don't want to be taken for a prize-fighter. Elder Mks. Testy. Mrs. T. How do you do, Mr. Eapid ? I have long looked forward to this meeting. Rapid. {Covering his black eye with pocket handkerchief.) My dear madam, I am delighted to make your acquaintance. [Places his left hand over eye and gives her his right. Mrs. T. I saw your papa last-week, and learnt from him that you were disposed to regard my niece with a favorable eye. {Aside.) I wonder why he keeps up his handkerchief. Rapid. Oh, yes ! {Aside.) I should be sorry to let her see my unfavor- able eye. Mrs. T. {Aside.) I declare he's weeping. His wicked father wishes him to contract a marriage that is repugnant to him. {Aloud.) Young man, look me in the face. You love another ! Rapid. You are quite mistaken, madam. My heart has never yet been wounded by the arrows of Master Cupid. {Aside.) What is the stupid old woman driving at ? Mrs. T. Do not attempt to deceive me, young man. One blighted being can feel for another. I, wlio was driven by a father's threats to accept the hand of a gentleman that I didn't care two pins for, can understand those bitter tears that you try in vain to clieck ! {Weepis.) Rapjid. Really, Mrs. Testy, I am at a loss to comprehend your meaning. My father never threatened me in his life. Mrs. T. You play your part well, young man. It is noble of you to at- tempt to screen your bad father ; but, as I said before, you cannot deceive me. I will leave you to complete your self-sacrifice. Rapid. You're very kind, I'm sure. Mrs. T. { Gazing at him with an expression of pity.) Poor young man I Allow me to embrace you. [Rushes into his arms, then, bursts into a fit of ci'ying, and Exit. Rapid. What a remarkable old person ! She seems to be somewhat mad. I hope Dora doesn't take after her. I wonder where I can have met her before ; her face seems quite familiar to me. Oh, for another slice of beef ! How this troublesome eye of mine smarts. Enter Me. Testy on Eapid's left. I wonder whether I could find the cook. Testy. {In a loud voice.) Good morning, Master Reginald ! Rapid. {Starting.) Good gracious, how you made me jump ! Testy. My name is Testy ! {Offers hand to Rapid, ivho in taking it ex- poses his black eye for a moment.) Rapid. 1 am proud to meet so old a friend of my father. {Aside.) 1 hope he didn't catch sight of the eye. Testy. You've commenced the battle early. Rapid. Oh, yes— exactly so. {.Aside.) He must have seen it. Testy. Well, there's nothing like punctuality. Many a match has been spoiled for want of it. Rapid. {Aside.) He evidently takes me for a prize-fighter. HOME AMUSEMENTS 241 Testtf. You've not Been Dora yet? Poor girlljier nerves received a dreadful shock this morning. Rapid. I'm sorry to hear that. (Aside.) I wonder how they'll bear the second shock— the appearance of my right optic ? Tesiy. I'd advise you to say nothing to her about the i-ing this morning. Rapid. The ring ! Oh, of course not. 1 should be sorry ever to allude to it in her presence. Tesiy. What, sir 1 Do you mean to tell me that you will never i&\\ to her about the ring. Rapid. Never, sir ! I could not degrade myself so. Tesiy. Degrade yourself by marrying my niece ! What do you mean, yon scoundrel? Rapid. Now don't'be cross. I never said a word about marriage, so it's evident we don't clearly understand each other. Testy. You said you would never- speak to her about the ring ! Rapid. You mean 'the wedding ring 1 (Laughing.) I declare I thought yo\i were talking about the prize-ring. le-ity. (Haughtily.) Sir, I have a horror of prize-fighting, and am not in the habit of talking about that ring with whicli you seem so familiar. Rapid. Forgive me, sir. I did not intend to hurt your feelings. Testy. Well, then, shake hands. By the way, what's the matter with your eye ? Rapid. Nothing worth speaking oft Merely a slight discoloration of the • surrounding parts. I tliink it advisable not to expose it. (Drops hand- kerchief. Testy seizes him by the slioulders.) Testy. You call that a" slight discoloration ! I should very much like to know, sir, what you consider a black eye. How dare you come here, sir, with such an eye as that? Rapid. Allow me to explain. This blackene'd optic is- an honorable 'dis- figurement. It was obtained in a good fight. Testy. I thought as much. You are a disgrace to your family. Rapid. Sir, I did not come here to be insulted. Testy. No, sir ; you came here to insult us. Rapid. Do you take me for a prize-fighter ? Testy. I do, sir ; you carry the badge of your calling upon your face". Rapid. I will leave this house at once. Testy. My servants shall kick you ont, sir. Enter Mrs. Testy and Doea. Mrs. T. Good gracious 1 What is all this noise about ? (iSi?es Bapid's black eye, and so'eams.) I declare, my wicked husband has actually given that blighted being a black eye ! Bcrra. Oh, aunt! Why that's the brave young gentleman who restored my purse to me. Mrs. T. So it is. How foolish of me to forget him ! Young man— dear Reginald, embrace me again ! (Rushes into his arms.) '- Testy. What's the meaning of this, I should like to know ? Perhaps you- can tell me, Dora ? Dora. Oh, uncle dear ! That's the gentleman who fought that horrible man in Regent Street this morning, and got back all my money. (Aside^ What a dear young man he is 1 That black eye which he got in defending me quite becomes him. 2'esly. Reginald, my boy, I have wronged you, My niece is yours, Take ber— be happy. (Weeps.) 242 HOME AMUSEMENTS. Mrs. T. Ah, me ! It's too late now to save the poor young man from his doom. ( Weeps.) Dora. Oh, Mr. Rapid, forgive my uncle ; he is always in such a hurry 1 You can't know whether you like me yet ! Testy. Nousense ! Of course he likes you. Don't be self-willed. Boia. I'm sure I shall faint. Rapid. Faint, darling, by all means. This arm that was raised in your defence a few hours ago shall support you now. [Exeunt. The Whole Wokd.— Bull's Eye. characteks. Smith, Beown, Jones, and Robinson, Effective Members of the Puddle- dock Volunteer Rifle Corps. Sergeant Bang, Brill luslruclor. Tomkins, a Recruit. Costumes. — The uniform of the Puddledock Corps may be got ready in a very short space of time. Any desciiption of coat or jacket may be worn. The belts and gaiters are to formed of brown paper, and cocked hats of the same material may be substituted for caps. Tomkins will not wear the uniform of the corps. Enter Sergeant Bang, Smith, Brown, Jones, and Robinson, marching in single file. Bang. Halt ! To the right face. Stand at ease ! ( Volunteers go through the motions indicated by word^ of command.) Atttution ! Privates Sniith, Brown, Jones, and Robinson, you are to proceed at once to the practice- ground to shoot off the tie made by you for the Puddledock Challenge Cup. You will fire one shot each at three hundred yards. Suiilh. The marker hasn't come yet, sergeant. I've sent Tomkins to look for him. Rang. Oh ! then you'd better wait here till he comes. Stand at ease- stand easy a moment. [Exit. Brown. I say. Smith, if you hadn't made me laugh I should have won the prize last night. Smith. My dear boy, I didn't make you laugh ; it was Jones. Jones. I merely called your attention to little Dobsoii's elegant position wbile firing at the long range from the knee. It was much better that you should lose the match than miss the chance of seeing Dobson in the regu- lation position. Broion. Poor little chap, he looked for all the world like one of those fat Cliinese idols. Smith. I thought he'd never get up again. Brown. I shall wiu to day, I'm confident. Smith. I'm not at all sure of that ; something tells me that 1 shall come off the conqueror. Jones. Now, don't be too fast. I tell you beforehand I shall make a bull's-eve with my shot. Robinson. 1 wish I was as certain of success as you all seem to be, {All laugh.) Smiih. Poor fellow— did he want the Challenge Cup ! Broion. Let me give you a bit of advice, Robinson. Sljut your eyes and press the trigger at the same time, and you'll perhaps have just such good luck as you had last night. If you aim at the bull's-eye you are sure to lose. HOME AMUSEMENTS. 243 Robinson. I mean to try ray best for the prize, in spite of your chaff. Jones. Fancy Robinson the champion shot of Puddledock. Wouldn't he give himself airs I Robinson. Not I ! I shouldn't give myself half so many airs as some people I could mention do nnw. Enter Tomkins and Seugeant Bang. Tomkins. The marker's come! And iilmost everybody belonging to Puddledock waiting to see the sport. Oh, don't I wiah I was an effective 1 Bang. Squad : Attention !— Right about face !— March ! lExtvnt Smith, Brown, Jones, and Robinson. Now, Mr. Tomkins, let me put you through your faciugs. Attention ! Keep your head up, sir ; shoulders square to the front ; knees perfectly straight. Tomkins. Can't I go and see the shooting ? Bang. No talking, sir. Now, air, attend to me. On the word "Face" place the hollow of the right foot smartly against the left heel, keeping the shoulders square to the front. On the word "Two" raise the toes, and turn a quarter circle to the right on botli heels, which must be placed to- gether. To the right. {Tomkins draws back foot.) As youwei-e! Wait till the word " face " is given. To the right face ! (Tomkins draus back left foot.) As you were I The left heel must never quit the ground. Pay attention, sir ! To the right face! (Tomkins executes the order correctly.) Two ! (Tomkins tries to turn round to the left, and. tum,bles down.) As you were ! Don't you know your right from your left ? Tomkins. Oh, yes ! I know, but I forget. Bang. Must try to remember, sir. Here come the competitors ! I won- der who's the winner ? Enter Smith, Brown, Jones, and Robinson. Tomkins. What news, Brown ? Brown. Bad news. I'll read you the score. (Beads paper.) "Robin- son, three ; Jones, one ; Smith, none ; Brown none." Tomkins. What, is old Robinson first ? Smith. Yes, by accident. Brown. Jones made me laugh again. Jones. Serve you right, for nudging my elbow. Robinson. I don't care for your chaff now. I've got the cup, and mean to keep it ! {Bances about.) Bang. Private Robinson, you ai-e an honor to the corps ; shake hands. Tomkins. Shake hands with me, too ; there's a good fellow. Though I'm only a recruit, 1 can respect the man who makes three points with one shot. Bang. Squad, fell in ! Attention I Right face ! Quick march ! [All march out, Tomkins not in step. Shado^Ar Pantomimes. This is a form of dramatic performance which is best suited to rather young players, but, properly managed, it may not only be made great fim to the performers, but a fertile source of amusement to the spectators. It is a further development of the principle of "Shadow Buff," but worked up to a far higher degree of completeness, being in this instance not a mere game, but the performance of a regular drama. The " screen " should be tightly stretched on a wooden frame, and 2M HOME AMUSEMENTS. should consist of the kind of muslin used for transparencies, which may b« had very wide without a seam. For lack of this a fine sheet will make a very fair substitute ; but if this latter be used it should be welted, in order to render it more transparent. In any case care should be taken to secure a closely woven material, as any rays of light shining between the threads would have a very bad effect. All lights should be put out on the specta- tors' side of the screen, and the opposite side should be lighted by one lamp only. This should be a low, flat lamp, fitted with a duplex burner of toler- ably large size, and burning the very best kerosene oil. This lamp should be placed in a box or case purposely made to receive it, and which should be closed on every side save that looking towards the sheet, and should be only so high as just to admit the lamp, and to allow of some sort of guard over the chimney, to prevent the top of the box being scorched by the in- tense heat. The box should be substantial enough to prevent its being readily kicked over, and, if practicable, screwed down to the floor. The inside should be lined with bright tin, or better stiU, a concave reflector should be fixed at the back of the box, just behind the light. Gas may be used, if preferred, but it must be remembered that to render the shadows sharp and well defined, all the light must proceed from a single burner ; indeed, so essential is it that all the rays should originate in one single point, that where a flat-flame burner is used, it is lound necessary to turn it edgeways to the screen. If such a box as above described is not avail- able, a four-legged wooden stool may be used as a substitute, a tin or iron plate being fixed beneath to prevent the charring of the wood. Some per- formers use an unguarded light, with a stool placed behind it, for the per- formers to step up and down from ; but there is far too much risk about this plan, as the accidental kicking over of the lamp might readily turn the pantomime into a very serious tragedy. The plan we have recommended, though it involves a little more trouble, will be found in every way more satisfactory. The position of the light aboVe described will be referred to as the " first," or ordinary position, and in default of special mention to the con- trary, it will be assumed that the lamp is thus placed. A coujole of feet or so behind the box in question there should be a stool or table about two feet high, to which the lamp may be transferred at pleasure. This will be referred to as the " second " position. To produce Clear and sharply defined shadows on the sci'een, the objects - to be reflected, whether animate or inanimate, should be as close to it as possible. Living actors should always be seen in profile, and to insure this, will require diligent rehearsal under the guidance of a careful stage manager, for the actor cannot himself see whether his reflection is as it should be. If he turns ever so little to try to catch sight of his features, the profile is a profile no longer. For like reasons, the actors must avoid standing one in front of another, or their shadows will instantly become confused. If the action requires that two actors should pass eich other, they should do so as rapidly as possible, and if they are required to turn round, they must do so with an instantaneous " right about face," bringing the features again into profile from the opposite side. Furniture, in like manner, will de- mand special treatment. An ordinary diniug-table, when reflected against the screen, would look something like a carpenter's bench, or an old- fashioned square piano, the width of the top being transformed, in shadow, into apparent depth. Where it is not required that a table or chair should, jn stage parlance, be "practicable," i. e., capable of being used as a table mkD AMXISEMENTS. 245 ot chair, its representation may be cut out of pasteboard, and pinned or otherwise fastened to tbe screen. But wbere a table is required to place articles upon (as for a stage banquet, or the like), tbe best plan is to make, or get made by a- carpenter, a table of very light deal. In length it will be of the actual length of which it is intended to appear ; but in width it should not be more than six or eight inches. Of course the sliehtest and roughest workmanship will suflSce. Other articles of furniture may be constructed on the same principle. Where scenery is required, it may be cut out of stifif white or brown paper (according to the degree of opacity required), and pinned to the screen. The point that most puzzles the uninitiated with reference to a shadow SHADOW PANTOMIME — FIG. 1. pantomime is the extraordinary manner in which the characters make their entrances and exits. Instead of comiug on at the side, after the ordinary fashion (though this is sometimes none, byway of variety), they generally enter by dropping down, apparently from the ceiling, and exeunt by flying up there again in a most weird and uncanny manner {see Fig. 1). This curious effect is produced by jumping over the light, and the reader will now see the object of the substantial box or case we have described. The per- former can jump on or off the top of a box so arranged with perfect safety ; but where he has to jump over a naked light on to a box behind it, there is a constant element of danger. A referenci^ to Fig. 2 will show more - clearly how this curious effect of vanishing into space is produced. The liglit only throws a shadow on the screen within the limits of ima- ginary straight lines drawn from the light to the extreme corners of the screen. So long as any objects remains within these limits it is visible on ^46 HOME AMUS^MJ^NTS. the screeu, but the momoiit it paasus oiitsiilc tbera it is no longer between the light and the screen, and therefore no longer throws a shadow. Necessary articles of furniture, or the like, are introduced or got rid of OTer the light in like manner; tiie stage manager holding them, when wanted, just within arm's roach, but outside the line of the shadow. The effect of a chair or table tio.itiug gently down from above to the hand of the performer is most absurd. As outline is the only consideration, not only the manufacture of stage properties, but the make-up of the perform- ers is an extremely easy process. Pasteboard is the universal material. From swords and axes to beer-jugs and coal-scuttles, a few sheets of paste- board will furnish all that is required. A hump on the back, or a horse's head, may be manufactured in like manner. A false nose or chin is equally SHADOW PANTOMIME — FIG. 2. within its range. All ihat you have to do is to cut out the desired feature (say a nose) ni duplicate. Glue together the portions forming the project- ing part of the nose, and the unglued portions will form a convenient clip to embrace the natural organ. To secure the pasteboard feature in posi- tion, you may either use a piece of diachylon plaster, or a thread passing round the head and tied bebiud. Fluids, as, for instance, beer poured from a jug, are represented by sawdust or sand, a paper-bagful of which, stuck just inside the waistcoat, will enable a wounded combatant to bleed in the most copious and affecting manner. A curious effect may be produced by holding objects cut out in paste- board first at right angles to the screen, and then gradually shifting them round till they are parallel with it. In the former position the article throws merely an upright streak of shadow on the screen, thence gradually developing to its full form and dimensions. HOME AMUSEMENTS. 247 By way of illustration we append the Shadow Pantomime of THE FEEJEE ISLANDERS AT HOME.* CHAKACTERS. Kamehaha, King of the Cannibal Islands. OcuEii PoKEE, Sou of Kamehaha. An Infant Feejee. Rev. Mb. Sleek, a Missionary, short, plump, and juicy. costumes. Kamehaha. In tights, with shwc skirt rfaching just above the knee. Woolly head, and three feathers stuck upright on hack of head. Projecting nose, loith ring hanging from it. Wcolly beard on chin. OcHEE PoKEii. Also iu tights and short skii-t ; nose arid ring having a strong family likeness to thoi^e of Kamehaha. No jeathers on his head. Sleek. Long frock-coat and pantaloons. Broad-brimmed ha/. Exagge- rated clerical " bands." Closely-fUting scalp covering his nalural hair, and a long-haired wig over the scalp. Infant Fee-tee. In tights altogether, aiid tight-fitting scalp. The preparation of the costumes will involve but little trouble. The tights may consist of ordinary merino under-shirts, drawers, and stockings. A horsehair wig, such as is used by negro minstrels, may be worn, if pro- curable. For lack of this, a wig may be made of cotton-wool sewed on to a tight-fitting calico skull-cap. If possible, however, a " trick wig " should be obtained for Kamehaha, which allows of the hair on the top of the head being pulled upright by means of a string. Sleek's collar and bands may be made of stout paper. A rag-figure resembling Sleek should be prepared ; the head, arms, and legs being sewn on iu such a manner that they will hold together, but allow of being easily separated. Properties: — Umbrella; Book; Bow and Arrow (of cane); Tom,ahawk; Butcher' s-knij'e; Egg; Chicken; another Chicken, loith an arrow stuck through it. (These latter may be of cardboard.) SCENE. L. The entrance to a hut. k. A large gipsy kettle hanging between poles in the usual way. The hut is made of thin transparent paper, and should only take up just 80 much of the width of the curtain as is necessary to show the entrance; this latter should have a double thickness of the paper, so as to be nearly or quite opaque, thus giving the effect of shade. The pot or kettle should be made of pasteboard, with a wire handle, and suspended by a stout cord from two slips of wood which serve for poles. These are fastened at top, and secured against the frame of the cur- tain in such a position that the kettle hangs on the stove with its side against the frame. The kettle should be about two feet high, and eighteen inches wide, and beneath it should be imitalion flames made of red tissue paper (see Fig. 3). Immediately over the kettle screw a small eyelet into the frame which keeps the sheet extended, and fix a similar eyelet in the frame just over the center of the scene. Pass a piece of fine sewing thread By permission from Dick's Parlor Exhibitions, containing; a lars:e and varied col- lection of Tableaux Vivanta, Livine; Portraits, Living Statuary, Punch and Judy. Illus- trated Ballads, Charades, Parlor Pantomimes, Literary Eni.emas, Shadow Pantomimes, etc., etc. Price, in illuminated paper covers, 30 cents. Published and for sale by Dick & Fitzgerald, 18 Ann Street, New York. 248 HOME AMUSEMENTS. through each ; at one end of each thread fasten a hooked pin, and secure the other ends on separate nails on the side of the frame. On the string at tho side, hook a chicken, and on that in the middle, the other chicken with tbfl arrow in it ; haul the latter up out of sight over the curtain, and let the former hang down behind the kettle. In front of the fire lay a few sticks ott the ground. Begin with the light in the " first position." Enter Kamehaha with bow and arrow and tomahawk, over light. Kamehaha looks right and left, dips his finger in the pot, tastes it, SHADOW PANTOMIME shakes his head ; goes into hut, comes out again, stands at the entrance ; points at kettle, then at his open mouth ; shakes his head ; claps his hands. (Enter Ochee Fokee over light.) Threatens Ochee Pokee, points at kettle, squats down near hut, and goes to sleep. Ochee Pokee put his finger to his nose, cuts a caper, and picking up sticks throws them into the fire. Riins into hut,* returns with bellows, blows fire. Kettle boils. {A mouthful of cigr.r-smoke puffed frcmi the side, as if issuing from the kettle, produces tlie appearance of steam,.) Cuts another caper, runs into hut ap;ain, and fetches an egg, which he drops into the kettle, find then squats down in front of his father and nods, as if asleep. KamehaJia wakes, sees Ochee Pokee asleep, and hits him on the head with his bow to wake him. Ochee Pokee y^akea up with a starf, rubs his eyes and turns to Kame- haha, who points to kettle. He then goes to kettle to get the egg, looks into kettle, then starts back in" amazement. Beckons his father, who looks * The effect of running into the hut is proclucerl by s\mply running off at side. . HOME AMUSEMENTS. 249 over his shoulder iu the pot. {The chicken behind the kettle is now hauled up by jerks.) At each movement of the chicken both start with surprise. The chicken disappears over the curtain ; both point to the place. {A strip of cardboard loith bad egg cut out in it may be held for a moment from the side of the curtain over the kettle. The chicken is now drawn down again by means of a stick with a hook at the end, the operation being perfo7ined so as to produce no shadow on the curtain. Kamehaha points to the words bad egg and hits Ochee Pokeo on the head. Ochee Pokee falls down, jumps up again, runs into hut and brings out another egg. Kamehaha snatches the egg, smells it, shakes it, nods his head in approval, drops it in the kettle, and turns around to Ochee Pokee, shaking his fist. {I'he chicken is meamchile hauled up near to the top of the curtain, in fuM sight of the spectators, but unobserved by the players.) Kamehaha turns again and looks into kettle, when the chicken is let down, so as to appear as if standing on his head. Ochee Pokee claps his hands and points at chicken. Kamehaha looks up, and sees the chicken {which is quickly drawn up out of sight) ; runs into hut for bow and arrow; appears again at entrance and shoots up {so that the arrow toiE fall beyond the curtain. The chicken in the center is now let down, fluttering, as if wounded.) Both fall down afraid. Ochee Pokee makes a grab at it, but it is haiiled quickly up again. Both shake fists at one another and stamp their feet. Kamehaha kicks Ochee Pokee over light and exit into hut. Ochee Pokee comes out of hut, pushing infant Feejee before him up to the kettle. Infant turns round, with hands together, and begs to be spared. Ochee Pokee boxes his ears, and carefully puts him iu the kettle {i. e., down behind it), and exit l. Kamehaha, putting out his head from hut, watches these proceedings with satisfaction, withdrawing his head when Ochee P.ikee leaves. (Enter Sleek, b., with umbrella vmder arm, and book in left hand, as if reading. See Fig. 3.) Sleek, making gestures with right hand, as if preaching, advances slowly ; starts, looks around him, dips finger in kettle, withdrawing it quickly, as if scalded ; blows on his finger, and examines it closely. He again looks in kettle, and discovers infant Feejee ; lays down book and umbrella ; holds up hands in hoi-ror ; lifts infant out and places him carefully on the ground. Infant runs off, k. Kamehaha puts his head out of hut and draws it in again. Ochee Pokee conies out of hut on all-fours, and goes towards Sleek. Sleek turns suddenly, sees the hiit, and steps towards it, but stumbles over Ochee Pokee ; gets up slowly, rubbing himself; tries to grasp Ochee Pokee, who jumps over light. Kamehaha appears at door of hut, with bow and arrow. {He m,ust shoot so as to hit the book, which Sleek It olds conveniently for the purpose ) Holds up hands in amazement at his shot being warded off; kneels down and kisses SLeek's feet in token of submission. Ochee Pokee enters, r., behind Sleek, looks in kettle, finds infant gone, turns round, sees Sleekj creeps up to him, runs knife ronnd his head. and scalps him(i. e., lifts his wig off), and throws his' scalp to Kamehaha. 250 HOME AMUSEMENTS. Sleek puts hia hands to )us head and stamps with pain. Kamelwha runs into hut, returus with tomahawk, hits Sleek on head, knocking him down. {General scuffle on top of Sleek, affording oppoiiunity for Sleek to roll away hack undtr light, and the dumviy figure to he rolled into his place; during this the light must he raised itp gradually ahout two feet, and then transferred to the '" second position." Both get up slowly, one at each end of the figure. Kamehaha lifts one leg of figure and lets it drop. Ocltee Pok'-e lifts one of the arms and drops it again ; lifts the figure to a standing position {holding it hy the middle of the hack idtli one hand). Kamehaha examines arm, leg, etc., rubs hia stomach, then rubs his hands with satisfaction and goes info hut. Ochee Pokee lets the figure slope backward, as if heavy, and pushes it upright again, staggering. Same business repeated. Kamehaha comes out of hut with butcher's knife, seizes an arm, and cuts it off. Takes hold of the figure and hands the arm to Ochee Pokee. Ochee Pokee takes it to the kettle, drops it in, cuts a caper, and looks in after it. {The arm stretches up out of the kettle, hits Ochee Pokee on the head, and falls hack in'o the kellle. TIds is done hy the manager, frofiv, the side, using his oion arm and fis'.) He ruba his head, turns round, and takes the figure again from Kamehaha. Kamehaha cuts the other arm off, and holds the figure as before. Ochee Pokee takes the arm to the kettle, again receiving a blow on the head, which Knocks him backward, upsetting the figure and Kamehaha ; general fight again, ending by their resuming their former positions. The same business is repeated with the legs, which are in turn cut o£f and transferred to the kettle ; last of all the head. Kamehaha examines the body, and sits down on it. Bpth rest a moment, watching the pot, which begins to steam. Kamehaha gets up, goes to the pot, pulls out a leg, tries it with his teeth, struggling violently to bite a piece. No go ; throws it back in pot. ( Tlie hody has meaniohile been tfithdrawn hy means of a hooked stick.) Goes back to seat himself again, and tumbles over backward ; looks around for the body ; it is gone ; takes hold of Ocliee Pukee, points to the spot where the body was lying, and boxes his ears. Points to kettle, shoves Ochee Pokee towards it. Ochee Pokee looks into the kettle, lifts an arm half out, which knocks him down. Kamehaha picks him up, kicks him, goes to kettle, and is also knocked down by a leg ; sits up, rubs his eyes ; gets up and looks again in kettle, putj his hand in, but finds nothing. {The chicken is noio let down from the sitP on to his head, and, the manager crows) ; looks iip qnickly, sees chicken {which is drawn up icith a single jerk) ; rubs his eyes, looks up where the chicken disappeared ; looks again in kettle, and, finding nothing, gets in a passion ; turns round, stumbling over Ochee Pokee, gels up and faces Ochee Pokee ; points to his arms and then to the kettle, to his legs and head, and again to the kettle ; makes a motion, as much as to say, " They are all gone." Points again at kettle. Ochee Pokee looks at kettle also. {The head sticks out of the pot with a Ha ! ha ! This is, of course. Sleek himself, at the side.) Both start, and run into hut, returning cautiously on tiptoe. Light is replaced in " first position," while both are in hut. noME AMUSEMENTS. 251 Sleek, dressed as before, with wig aud hat on, euters slowly, k., exactly as at first. Kame?iaha sees him first, and his hair stands on end with fear. Trembles excessively and jumps over light. Ochee Fokee then sees Sleek, and rulls over back into the hut. Sletk points at him and then at tlie book, which he holds up aloft as the triumph of civilization over barbarism. {A low chair or stool is handed him over the light. Puts the chair in center of curtain, mounts it, and gesticu- lates as if preaching, jnoving continually, to hide the effect of the change of position iu the light, which should be very gradually raised perpendicu- larly from its position to about five feet from tlie ground. When it reaches that height, he finally makes a bow, and steps down from the chair straight back under the light. {To tlie spectators he wiU appear to have sunk down into the ground.) CURTAIN. Tableaux Vivants.* GENERAL DIRECTIONS. As in all projects worthy of exertion for the value of the end to be at- tained, a little discipline is necessary, so in the getting up of a set of tab- leaux there should be chosen a commander-in-chief, a manager, who shall arrange and group the pictures, decide upon all properties and acces- sories, and, in a word, be the umpire in all contested points, otherwise chaos ensues, the rehearsals resemble the chattering at Babel, and the evening's performance is certain to be marred in some unfortunate par- ticular. As a tableau is a picture, care should be taken to avoid the false lights, jaiTiiig colors, and unnatural positions. In these days, wben scented tableau lights of the most varied tints are supplied at a nominal rate, there is no excuse for perpetrating red moon- light or green sunset. Without the slightest danger or inconvenience of any kind, tableau lights may now be made use of in red, green, blue violet, white, pink, yellow and orange ; while a magnesium light afifords the most eff"ective glare to statu- ary, imparting the dead black shadows so peculiar to marble. A small sum purchases the secrets of the stage in the form of a Make- up Box, containing every conceivable complexion, from that of the dusky Turk to that of tha ethere:il angel or fairy. Care should be taken to raise the tableau as nearly as possible upon a level with the eye of the observer ; let the frame be square or oval ; see that the light falls from one point naturally ; have the colors harmoniously arranged, and the illusion will be irresistible. A curtain of deUc ite gauze stretched between the figures and the audi- ence is often effective. The music, which is an important adjunct of each and every tableau, should precede the rise of the curtain by a few moments, in order to pre- pare the minds of the audience for the picture which is to be presented. Subjoined will be found a collection of subjects for tableaux, from which * By permission from Gilbert's Book of Pantomimes, a large and attractive collec- tion of Acting Charades, Parlor Theatricals, and Taljleaux. Price 25 cents. Published and for sale by Hurst & Co., 122 Nassau Street, New York. 252 HOME AMUSEMENTS. several entertaiumeuts may be selected, and thus dispeuse with the Ber- vices of a manager and a costumer. The directions for arrangement, as Right, Left, and Center, are given as if viewed from the audicncu. SPUING. CHAKACTEltS AND COSTUMES. Girl. — Short skirt of pale blue; whi'e chemise; liille pink shawl crossed over the hreast; ichile apron; large straw hat, ornamented loifh floicers; hare- footed, and light hair. Boy. — Buff knee breeches; lohile shirt, open at neck, and rolled up to the elbotcs; bare legs and feel; no hat, and dark hair. THE TABLEAU. The picture represents two children returning from the fields. The two occupy the center of the stage, and face a little to the left. The boy, who is farthest up stage, holds the girl's right hand in his left, while with his right he shades his eyes as if looking anxiously toward home. By his side, though a little back, as if being led, stands the girl. Her right hand rests in that of the boy, while her left holds up her apron with its freight of tall grasses and flowers. Her eyes are cast downward, and her hat is pushed back, allowing her hair to fall about her face. Soft, pink light from left. Soft, pretty music. SUMMER. CHAEACTEKS AND COSTUMES. Maiden. — White mxislin dress, with pale blue ribbons; pink roses in the bosom and hair; no hat; light hair. LovEB. — Ordinary light summer suit ; slraio hat, and flowers in the coat; dark hair, THE TABLEAU. The figures occupy tlie center of the stage. The maiden stands with her face turned to the right, and cast down to conceal her blushes. The lover holds her right hand, and is bending forward as if endeavor- ing to catch a glimpse of her face, and therein read his fate. In the second scene the two stand fivcing each other full ; they hold each other's hands ; the maiden glances up half timidly, and the lover returns the glance with one of fond affection. Green light from left. Soft, romantic niusic. AUTUMN. CHARACTEKS AND COSTUMES. 'Wife.— Bich and elegant home-dress, or the plain cnstume of a meane)- sta- tion in life, as may chancp. to please the taste; light hair. Husband.— i^t(7/ mUitnry snU; that of an officer, if the wife be richly-dressed; api'ivate, ifhei- costume be plain; dark hair. THE tableau. The moment here portraved is the l^st before the departure for the war. The husband stands erect, looking off right ; his right hand rests in the breast of his coat, and the left hangs by his side. Upon the right hand of her husband kneels the wife upon her right knee, buckling with both hands the sword-belt upon her husband's waist ; her head should be bent forward as if indicative of grief.' In the second scene the wife is upon her feet-; the' husbtod has turned HOME AMUSEMENTS. 253 and clasped her to his breast ; her hands rest upou hie neoki The faces should wear a sad, intense expression. Bed light from right. Soft, martial music. WINTEE. CHAEACTEKS AND COSTUMES. Gbandmothee. — The ordinary black dress of an elderly lady; white ynuslin fichu and cap, lohite hair; spectacles and black niiltens. Grandfather. — Usual old man's dress; lohite hair and beard; spectacles. Grandson. — Black velvet boy's dress; while stockings; low-cut shoes; white ruffle at neck. THE TABLEAU. Two great arm-chairs with old-fashioned high backs occupy the middle of the stage. In the I'ight-hand chair sits the grandfather, a newspaper lies upon his knees, and his Lands rest clasped upon it. Hiu spectacles are pushed up upon his forehead, and liis eyes are fixed upon distance, as though lost in deep thouglit. The grandmother sits in the left-hand cbair ; she is in the act of knitting a blue stocking, but her hands are at rest for a moment as she gazea down upon her grandson at her feet. The boy lies at his full length upon the floor before the feet of Lis grandparents, and faces the left. He lies face downward, and raises his Lead by supporting his chin upon both hands ; befoie bim a large picture-book lies open. White light from both sides. Soft, quaint music. THE REAPER AND THE FLOWERS. CHARACTERS AND COSTUMES. Ahqeij.— Long white robe, with flowing sleeve^ displaying the arms; low neck; hair falling about the shouhlers; white u:ings, if possible. Mother. — Black dress and ivhite widow's cap. Ghildben. — Blonde and brunette, in long while night-dresses. THE TABLEAU. The tableau represents the evening prayer. The mother is seated on left of stage, and at her knees kneel the two children in prayer ; their hands rest upon her lap, and her face is bent forward over them. At the riglit, a little back, stands the angel, raised upon a cloud of white tarletan, with her hands outstretched toward the children. The second scene discovers the mother kneeling at left with her hands clasped toward the angel. The children kneel beside the angel, whose left Land one of them holds, while with the right she points upwards. Children follow the direction with their eyes. Strong, white Ught on the angel. Soft music. FAITH. CHARACTERS AND COSTUMES. Mother. — In a rich dress of dark sUk, xmlh ruffles at neck and iewelry. Father. — Ordinary gentleman's dress. Doctor.— Ditto. Child. — Long white night-dress. the tableau. The picture represents the moment when the parents deliver the life of their child into the hands of the physician. The center of the stage is occupied by a small bed, upon which rests the obil*, very pale ; at the right sits the mother, with her eyes bent anxiously 254 HOME AMUSEMENTS. upon the doctor's face, watching the child. The doctor site beside the bed, holds the child's pulse witli his left hand, and his watch in his right. In the second scene ihe mother holda the child, the doctor stands in center in the act of dropjiiug something from a phial into a glass. The father steps forward as if about to touch the doctor in his anxiety. The foot of the bed is left; the head, riglit. Some furniture should dress the stage. Table behind bed, with lamp burning taintly. Pale yellow light from both sides. Pathetic music. WITH THE TIDE AND AGAINST THE TIDE. CHARACTEES AND COSTUMES. GiKL. — Pretty blue boating-dress, trimmed with xoldte; ichiie straio hat loiih blue ribbons; while sPk sunshade. '&lAy.— White flannel boating shirt trimmed with red; red silk scarf in sailor's knot; white straw hat with red ribbon; wldte pants. THE TABLEAU. ^he scene represents a boat, which, if one cannot be obtained, may be easily improvised by shaping a dark shawl over two chairs laid upon their sides. In the picture With the Tide, the lovers are seated facing each other in the middle of the boat. The man rests on his oars, holds the girl's hands, and looks into her face. She has lier eyes cast down, and holds the sun- shade over them both. In Asraiust the Tide, the girl is turned about with her back towards her lover, and has cast her sunshade behind her so that he cannot see her. The man has drawn his hat over his eyes, and is in the act of pulling vigor- ously at the oars. The stern of the boat should rest on right of stage, the bow being left. Strong white light from left. Boating song. ZEKLE AND HULDY. CHAKACTEKS \ND COSTUMES. HuLDY. — Plain dress of brown stuff ; tight-fitting sleeves; kei'chief ove)- shoul- ders; ruffle at neck, and rid bow; ivhite apron; hair coiled up icith an old- fashioned high comb. Zekh!;. — SItabby dress-coat, ivith sleeves too tight a') id short; short pants and low-cut .sTioes; coUnr and cotton cravat; old silk hat, faded umbrella, and red handkerchief in hack pocket. THE TABLEAU. TIds is a countiy courtship. Huldy sits at right of a plain deal table, paring apples into a bowl in her lap. On the table are a lighted candle and several apples. At a window in the back Zekle is discovered, looking in. By her smile Huldy proves that she knows he is there, but does not notice him. Second Scene.— Zekle is discovered standing opposite Huldy, with his hat on and umbrella in hiind. Huldy does not raise her eyes. Third Scene.— Zekle is upon his knees with his arms round Huldy ; she has half risen, turns her face toward the audience, and threatens Iiim with her knife ; the bowl is ovei'turned, and the apples and parings are scattered about. Strong red light from left. Comic music. TWO BLIND BEGGARS. characters and CiiSTUMES. Two Beggabs. —Jfafce up like oldmen. Bagged clothes; old hats and Grvtcli.es nOME AMUSEMENTS. 255 at side; card on each of their breasts with the word blind distinctly marked; tin cups in (heir hands. Lady.— i« handsome street dres^ icithpwse. THE TABLEAU. The beggars are seated side liy side iu center of stage, a little back ; their eyes are closed, their expression is piteous, and they stretch out tlieir hands with the tin cups toward the lady, who stands on right opening her purse. Tlie second scene discovers the beggars sitting opposite each other, their eyes open, their placards thrown over their backs, and they playing cards. The trick lies on the stage, and one of them is in the act of picking it up wi h a cunning smile on his face. The other man holds his cards and looks annoyed. Strong green light from left. Very sad music. OLD WOMAN IN THE SHOE. CHARACTERS AND COSTUMES. Old Woman.— Wide-// iZ^ed lohite cap; small shawl over shoiddo's; calico dres^; spectacle.i. Children. — Boys awl girls, all of about one age, in evo'y variety of shabby juvenile costume. THE TABLEAU. The scene represents the well-known nursery ditty. The stage is occupied by a huge shoe, which may easily be constructed out of dark paper, or by covering a frame iu the shape of a shoe with black cambric. Old woman sits high in the heel with a boy across her lap ; she holds a switch raised over him. Four or five children are hansing out of the shoe ou all sides. One is climbing up the heel behind the old woman, another lies upon the outside of the toe, while three are grouped seated on the table under the middle of the shoe. The toe of shoe rests on left of stage ; the heel, right. Strong white light, left. Comic music. PAUL AND VIRGINIA. CHARACTERS AND COSTUMES. YiRGi^ik.— Girls luhiie frock; loio neck and short sleeves; the feet are hare, and the hair falls about the shouldei's; upon the head rests a chnplet of smaU flowo's. Paul.— TV/kVp ruffled shii-t with wide coUar, open at the neck; loose lohite pants rolled up to the knee; barefet^t and legs; the hair a little long and curly, and in disorder. THE TABLEAU. The picture represents Paul as a boy of ten years, c.irrying Virginia across a brook upon his back. A few large flat stones should be placed transversely across the stage, from right to left. Paul is discovered in center of stage, in the act of step- ping from one stone to another. Virginia's arms are about his neck ; her feet rest in his hands ; his face is thrown back over his right shoulder, so that he may see her eyes. She looks down upon him with a smile. In the next scene they are seated among some shi-ubbery, under the shade of a great leaf, the stem of which Paul holds in his right hand, being seated left, and Virginia catches the tip of leaf in her left hand. Strong green light from left. Romantic music. 256 HOME -AMUSEMENTS. CAIN A^D ABEL. CHARACTEllS AND COSTUMES. Abel. — White cashm&'e Wome, fulled in about the neck, hound at the waist with a cord, and descending almost to the knees; arms bare; legs and feet . in Jiesh-iinied tights and leather sandals. ■ Cain.— /?i dark brown blouse; the renlainder of the di'ess the same as Abel's. THE TABLEAU. Tbe scene repieseuts the sacrifice. A white altar, raised upon two or three steps, occupies the back center of the stage ; on it a fii'e is burning. Abel stands to the right with his right hand raised in warning to Cain. Cain is in the act of stooping to pick up with his left hand a knife which' lies upon the steps of the altar ; he keeps his eyes upon Abel. The second scene discovers Abel h'ing face dovtnwards upon the steps ol the altar ; his head rests upon his right arm, while the left hangs lifeless by his side. Cain, now on the right, is about to fly, but turns his head toward the auilience to look back upon his work ; his hands are cast out towards the right as if in terror. Strong blue light from left. Hurried music. HOPE. CHAKACTEES AND COSTUMES. Woman. — Broum dress of common stuff, tacked up over a blue petticoat; lohile apron; smaU shawl tied over shoulders; low-cat shoes; Jiandkei-chief tied over the head. Childken. — Common dress for girl, loilh handkerchief over the head; little hoy in ordinary rough dress. THE TABLEAU. The scene represents the anxious moment for the fisherman's family just before the storm breaks. The mother occuj)ies the center of the stage and looks olf to left with a telescope at her eye. The girl stands close to her motlier and shades her eyes with her right hand. The little boy plays iu front of them with a toy horse. The second time the curtain is raised the mother is discovei-ed kneeling in the same place in prayer ; the girl kneels with her back to the audience ; the little boy looks up at them in surprise. Strong red light from left. Soft music of the boat-song order. CHARITY. OHAKACTER AND COSTUME. Beggab. — Made up to represent an old man; shabby gray coat, with bright- colored 7nuffler around the neck; old brown pants; old boots and cane; red night-cap, with tassel, on the head; pouch of old bagging at side, THE TABLEAU. Scene represents the beggar in the act of raising the knocker of an out- side door. The door must be in the center ; the beggar faces the left, and raises the knocker with his right hand ; the fore-fineer of his left hand is laid beside his nose, iiud he winks slyly at the audience. The next scene shows that the door has been opened and shut in his face. The beggar, in great rage, has turned to go off, right, but glances back at the door with his face dark with ancer • his mouth has dronoed HOME AMUSEMENTS. -Ibl open, the eye8 scowl, both hands ai-e clenched, and with the right one he menaces the door. Strong green light from left. Low music. MERRY CHRIST3IAS. CHAK.\CTERS AND COSTUMES. Giiii^.—Diess of some dark material in rags; hair in disorder; old shoes. Box.— Old suit, also in rags; general untidy appearance. Fairy. White tarletan dress trimmed with silver; sUvei- wand and crown of stai-s. THE TABLEAU. Tliis tableau presents the interior of a garret. An old bed, left; a broken table and chair, right ; some straw in corner and broom with baskets. A white stieet is stretched across the middle of the stage. The boy and girl are seated upon the flour iu the center, and the boy amuses the girl by throwing the shadow of a rabbit from his hands on to tlie sheet. A piece of a candle, stuck in a bottle, is so arranged as to cast the shadow. Boy is on his knees a little to tlie right ; the girl rests upon her left hand, and faces him ; both profiles are exposed. When the curtain rises the second time the boy and girl have fallen asleep on the floor and dream. The sheet is drawn aside and discloses the f liry raised upon a cloud, and bearing in her hands a basket filled witli toys, bon-bons, etc. Fairy occupies the center, and looks down with a smile upon the chil- dren. Pink light from both sides upon the fairy. Soft, pathetic music. SONG OF THE SHIRT. CHARACTER AND COSTUME. Woman.— OZd, tattered dress of some da?-fc matei'ial, open at neck, showing the bare throat. An old, shawl hangs upon the shoidders; hair caught up wUh cnnb, hut allowing the tress on the left to hang beside the face, lohich should be pain and very sad. THE TABLEAU. The picture presents the midnight hour, with the poverty-stricken woman still at work. A little to the right of center a plain wood table, upon which is a candle stuck in a bottle and several common pieces of crockery. To tlie left and in the corner a bed, with scanty covering ; here and tliere an old chair or a trunk. The woman sits to tlie left of the table, and about the center of the stase ; her work basket, with work in it, lies forgotten in lier lap, and she seems lost in a deep reverie. Her right hand supports her left arm, and upon her left hand rests her chin. Her face is turned full towards the auilience. The second picture presents the woman turned slightly toward the table, her head is bent over her work, and she is in the act of drawing the thread as she sews. Soft while light from right side. Low music of some melancholy air. SUNRISE. CHARACTER AND COSTUME. '^YTS.va.— Delicate white gauze robp, low neck, ."hort sleeves and caught up .r an illustration. Of course, the man- agement of the tableaux requires taste and skill, but with a little practice can be rendered very effective. The arrangement for stage and curtain is HOME AMIJSEMENTS. '2G5 simply doue by laying ou tbe floor blocks of wood the required height, placing over them plauks in such a way as they will not tip, and then cov- ering the whole with carpet or rugs. In front of this platform extend a heavy wire fastened to small hooks screwed in the wall ; the curtain, made of any dark material, is attached to the wire by rings. Magical Music— Tliis is a very popular game where there is a piano or otlier musical instrument. One of the players leaves the room, and something is then hidden or alteied in the room, or the players decide that the absent one must do something on entering the room, such as make u courtesy, dance, sing a song, etc. The absent player is then called into the room and told whether it is something to find, sometliiug to alter, or something to do. Then the music begins. When he or she is near doing, finding, or altering the thing decided on, the music must be loud. When, on the contrary, he or she moves away from the thing hidden or altered, or does something unlike the thing decided upon, the music must be soft and low. One of the chief entertainments of this game is afforded by the many funny things the absent player will do before doing the thing agreed upon. Acrostics. — One member of the party leaves the room, while the oihers think ul some celebrated character, whether real or fictitious ; each player then in turn represents a well known character whose name begins with one of the letters of the word chosen ; for instance, if Grant should be the word selected, tlie first person tliiuks of some one whose name begins with G as Garfield, and the next with R as Ruskin, the third with A as Agassiz, tlie fourth N as Napoleon, the fifth T as Tennyson ; when those have been decided upon the one who is to guess returns, and turning to the first char- acter to discover whom she represent'* asks, "Are you living?" "Are you a poet ?" " Wei'e you famous in war ?" etc., and when it is found out the word begins with G, by repeating the questions to the next one they can each be guessed in turn, unless the word becomes known before question- ing all the participants. Tlie Mock Newspaper — This game, when there is a large family party assembled in one house for the Christmas holidays, affords a rich fund of amusement. An editor is appointed, who receives and copies on to a large folio sheet of paper all sorts of contributions ; his publication — which is produced and read aloud once a week to a laughing audience — being entit- led : The Saturday's Delight, or any other name that is appropriate ; and containing mock advertisements, daily news, verses, leading articles, sport- ing intelligence, etc., etc., all of which may relate to the home doings of the contributors, and be playfully sprinkled by their proper name, dis- guised, good-natured jests upon their employments, etc., and giving lively accounts, under different headings, of the particular amusements, occupa- tions, events, etc., which have distinguished each week. As it is generally considered pleasanter by the contributors to remain unknown, it would be best to place a box in some convenient part of the house, where all may deposit their contributions, but the articles must not be taken from it ex- cept by the editor. Qualifications. — In tliis game, the player possessing the most inven- tive genius writes a story, leaving blank spaces before each noun and proper name which occur in it, and then appeal in turn to each of the com- pany for an adjective, until the whole of the spaces are filled up. The tale 2GG HOME AMUSEMENTS. is then lead aloiul, and much amusement will prohably be derived from the quaint and utterly inapplicable way in which the adjectives come in. For instance, the narrator writes : "The (metalliferous) Mr. Barkms, walk- ing one (rectangnliir) day in company wiih the (calcareous) Bishop of Penn- sylvania, met tlie (straw-colored) Mrs. Barivius driving in an (empty-headed) barouche, with the (iroii-plated)'l)aby, the (kilted) nurse, and the (hypothe- cated) Queen of Honolulu, whereupon he naturally went to the (desiccated) canal, and precipitated his (multitarious) body into the (incongruous) water, wliich resulted in a most (felicitous) suicide, and a (vicarious) verdict of felo de se." The more far-fetched the adjectives the better, since they add the more to tlie startling nature of the history told. The Magic Answer — This trick must be known to only two of the company. It is this : One person goes out of the room wliile the others fix on a word, which she is to guess on her return. There is an agreement between the two that the right word shall be named after anything with four legs — as a table, a chair, a dog, an elephant, etc., etc. For example : A lady goes out of the room ; the company fix on the word " watch." She re- turns. Her accomplice in the trick says : Quei^y. Did we name a book ? Ans. No. q. Of a ship ? A. No. Q. Did we name a rose ? A. No. Q. Of a bird ? A. No. Q. Of a sheep? (Four legs.) A. No. q. Of a watch? A. Yes. Tlie L-aivyer. — The company must form in two rows opposite to, and facing each other, leaving room for the Lawyer to pass up and down be- tween them. When all are seated, the one who personates the Lawyer will ask a question or address a remark to one of the persons present, either standing before tlie person addressed or calling Ids name. The one spoken to is not to answer, but the one sitting opposite to him must reply to the question. The object of the Lawyer is to make either the one he speaks to answer him, or the one that should answer, to keep silent, tlierefore, he should be quick in hurrying from one to another witli liis questions, taking them by surprise, and noticing those who are the most inattentive. No one must be allowed to remind another of their turn to speak. When the Law- yer has succeeded in eitlier making one speak that should not, or finding any that did not answer when they should, they must exchange places with eacli other, and the one cauglit becomes Lawyer. This game will be found quite amusing if conducted with spirit. Tlie Emperor of Morocco.— This is one of those games in which the art consists in preserving an immutable gravity, under every provoca- tion to laugh. In " the Emperor of Morocco " two of the players, generally one of each sex, advance with measured steps into the middle of the room, and ceremoniously salute each other, and the following dialogue takes place, the speakers being compelled to look one another full in the face : nOMEl AMJISEMEN'TS. 2G7 First Player — Tbe Emperor of Morocco is dead. Second riayer — I'm very sorry for it. First Plaijer — He died of the gout in bis left groat toe. Second Player — I'm very sorry for it. First Player — A.iid all the court are to go iuto mourniug, and wear black rings through their noses. Scco7id riayn'— I'm very sorry for it. They then how again and retire to their places, while another pair conies forward to go through the same im- pressive dialogue ; and so on, till the game has gone all round the circle, a forfeit being the penalty for the slightest approach to a giggle. The Dickens Party. — This is a gathering in masks and costumes. A book of Dickens is to be selected to furnish characters for the party. Each person is expected to appe*i' on tlie appointed evening in the character as- signed him, masked, costumed, and all the conversation is to he in exact accordance with the characters assumed. The playei'S are to guess each other's assumed names and characters. Suppose, for example, the book selected is " Bleak House." " Jo " will appear as a forlorn sireet-boy with broom, and will sustain that character in the evening's conversation. " My Lady Dedlock " will be superb and dignified. " Mrs. Jellby " will talk to all of her African Mission, and solicit aid for Borrioboola Gha. " Mr. Turveydrop " will be very stiiT and formal, and have much to say about "deportment." So with a dozen or more characters. A Shakespeare party is arranged in the same way, a play being selected for the characters, and each character is to appear in appropriate costume, and masked, and is to assume the ancient form of conversation. Out we Go, ill we Go. — This most laughable affair is thus conducted : Suppose twelve persons are to play. Place eleven chairs in a row, one chair facing one way, and the next the other way ; so that six of the chairs will face one side of the room, and five chairs the other side. If there is a piano or other musical instrument in the room, let some one play a tune on it ; and the company, keeping step to the music, must mai-ch, in single file, around and around the chairs. The player mu.st not finish the tune, but must suddenly stop at some unexpected place, when the company must im- mediately sit down. As there are twelve persons and only eleven chairs, of course one person finds himself, to his astonishment, without a seat, and retires from the play. Now take one chair away, and repeat the marching and sitting down, when another person will be left out. Continue the pro- cess until only one chair is left, when the march of the two remaining persons around it is quite amusing to see. The one who finally secures the chair is the victor of the game. If there is no musical instrument, some one may sing a song, or read, or recite a piece or poem, stopping sud- denly. Tlie Blind Postman — This is a new variation of an old game ca'led " Marching around Jerusalem." It is, however, more dramatic than the old-time favorite. The host will usually offer his services as postmaster- general, or will assign the position to some prominent guest. The post- master-general appoints a postman, who is blindfolded, after which the company seat themselves around the sides of the room so as to leave a large open space. Cards must be prepared in anticipation of the play, on each of which is printed the name of the cards having a different name, as " Boston," "New York," " Paris," " Berlin," " London," " Rome," etc. These are distributed among the company, each receiving the name of a city. •2!;,S HOME AMUKSMENTS. The postmaster-geueral takes a position where he cau speak to the eutiie coiupauy, and the postmuu takes his place in the middle of the room. He now calls the names of two cities : "Boston to New York !" The players bearing these names must instantly rise and endeavor to change seats with each other, and the blind postmaster must try and capture one of them before they can make the change. Should he succeed, he can exact a forfeit of the person caught, who in turn becomes the blind postman ; and so the game proceeds. Hoine-TriitUs.—A diplomatic game, showing how the same fact is capable, if properly manipulated, of being drawn to any inferences, however opposite they may be. One of the company— supposing it to be a lady — informs her neighbor that she wishes she were some animal or object supremely disagreeable, and asks if he knows why. The person addressed is bound to give a passable reason, and at the same time to avoid paying a compliment in giving it. The lady then asks the person on her right the same question, and in this case must bo answered wich a compliment. For instance, the lady may say, "I should like to be a coal-scuttle ; can you till me why ?" The first person addressed may answer, " Because you are less fair than useful, and your heart is only fit to be burnt." The second person, of whom the same question is asked, replies, "Because you furnish the charm of home, and when appealed to never fail ro produce a flame." Or a gentleman may say, " I should like to be a centipede ; can you tell me wiiy?" The first person appealed to, replies, " Bicause you would be the better able to run away fnmi your creditors." The second answers, " In order that whenever one of your friends had not a leg to stand upon, you might lend him one of your own." Each one of the company takes a turn at the choice, and by the time the end is reached a pretty crop of dispar- agement, and an equally plentiful supply of compliments, will have been obtained, between which the truth as to any particular player may be dis- covered. Proverbs. — One of the company having left the room, the rest select some proverb in his absence. On his readmittance, he must ask random questions of all the party in turn, who, in their replies, must bring in the words of the proverb in succession. The first person that is addressed will introduce the first word of the proverb in the answer ; the second per- son, the second word, and so on until the proverb is exhausted. For instance, " Honesty is the best policy," is the one selected, and suppose the first question to be : "Have you been out to-day ?" the party questioned might say : "Yes, I have, and very nearly lost my purse ; but it was picked up by a boy who ran after me with it, and whose ' honesty ' I was very glad to reward." He then passes on to the next and says : " Were you in the country last suYnmer ?" " Yes, in a most lovely place, where it ' is ' very mountainous." To the next one he asks : " Are you fond of reading ?" " Oh, yes ! it is one of ' the ' sweetest pleasures." To another, "Which do you prefer, summer or winter?" " Both are so delightful, that I do not know which I like ' best.' " To the last, " Cau you tell me if there are any more words in this prov- erb ?" Ho Mi: AMuSEMEXTS. 26!) "I will give you the last word, but I would show greiter 'policy' if I refused to answer you." The person must then guess it or forfeit, and the one whose answer first gave him the idea must take his turn of heing the guesser. If any are unable to bring in their word, they must likewise pay a forfeit. It is an extremely amusing game, from the laughable way in which some of the words are necessarily introduced. Tlie Stick.— This game consists in forming a double cii'cle, the players placing themselves two by two, so that each boy, by holding a girl in front of him, makes what is called a stick. It is necessary that the players should be of an even number. The circles being formed, two persons are chosen, the one to catch the other. When the person who is pursued does not wish to be overtaken (whicli would oblige him to take the place of tlie pursuer), and at the same time desires to rest, he places himself in front of any of the sticks he chooses, but within the circle, so that this stick is then composed of three persons, which is contrary to the rule. Then the third one, who is on the outside of tlie circle, must at once nin, to avoid being cau.£;ht. If he is caught, he takes the jilace of the pursuer, who, in his turn, starts off, or, if he prefers it, enters into ihe circle, and places himself before one of the sticks, thus obliging a new player to run like the for.ner one ; this one himself can at once oblige another player to run, by placing himself, in his turn, before a stick, and it is ihis whicli gives life to the game, provided the players have a fair shai-e of spirit and agility. The Farrago. — One of the company is selected to tell a tale, and the rest each choose a trade, such as bootmaker, baker, ironmonger, green- grocer, sailor, silversmith, cheesemonger, etc. The narrator, whenever he requires a noun, appeals to one of the tradesmen, who is bound, under pain of paying forfeit, to furnisli one out of the stock-in-trade of his own calling, and those, of coirrse, come in most incongruously. Thus the narrator begins : " Sir Ronald the Fearless, finding time hang heavy on his lianfis, resolved to go out shooting ; and as in those times human life was not held so valuable as it is in these degenerate days, he cared little whether he shot (appeals to greengrocer) cabbages or (appeals to bootmaker) top-boots. In the first place, then, he called his trusty (appeals to sailor) captain's gig, and, the castle being moated, lowered it into the (appeals to butcher) loin of poik, and steered for the (appeals to baker) qnartei'u loaf opposite. He then carefully looked at his (appeals to butcher) ribs, to see that the (ap- peals to bootmaker) spurs were quite dry, and as the very next moment he chanced to see a (appeals to sailor) forty-gun frigate flying past him at the rate of fifty ( ippeals to baker) penny rolls an hour, he raised the aforesaid (appeals to butcher) liver and lights, fired at it, hit it, brought it down, and then discovered it to be (appeals to sailor) half a ration of grog, though some said it was (appeals to cheesemonger) Cheshire cheese, while the majority maintained that it was a (appeals to silversmith) dozen forks." The appeals are made by simply nodding to the person addressed, so as not to interrupt the thread of the story, and the result — as will be seen from the example — is more entertaining than comprehensible. CIiaracters._In this game two players are sent out of the room, and the rest decide on two characters in history or everyday life which have in some way, however remote, a connection with each other, such ae Napoleon and Wellington, the Siamese twins, David Copperfield and Nicholas Nickleby 270 HOME AMUSEMENTS. and Grant and Sherman, etc., etc. When the two absent players return, they arc privileged to ask any question they like of any of the rest, and by this means try to gain some intt)rmatiou as to the peculiarities, appearance, etc., of the characters chosen, and so guess who they are. The skill in this game is the adroit way in which the questions are put and parried. If in- stead of choosing characters in history or fiction, two friends or two of the party are chosen, a great deal of fuu may be occasioned by the inappro- priateness of tlie questions and answers given. AVliy J Wlien 1 and AVJiere l_Something is selected— a book, a word with varioiis meanings, sometimes a person even — and the questioner has to ascertain what that something or somebody is, by tlie simple questions. Why do you like it ? When do you like it ? and Where do you like it ? In the hands of clever players — apt at lepartee — the merriment occasioned by this game, when the subject is well chosen, is almost endless. From our recent experiences, however, we are inclined to think it requires a somewhat intimate acquaintance with a variety of slang terms, many words having a slang meaning beiug elicited in the answers. The Cat and tlie Mouse. — Let all the company join band in hand in a circle, except one who is placed inside, called the Mouse, and another out- side, called the Cat. They begin by running around, raising the arms ; the Cat springs in at one side and the Mouse jumps out at the other ; they then suddenly lower the arms so that the Cat c.innot escape. The Cat goes round mewing, trying to get out ; and as the circle must keep dancing round all the time, she must try and find a weak place to bieak through. As soon as she gets out, she chases the Mouse, who tries to save herself by getting within the circle again. For this purpose they raise their arms. If she gets in without beins; followed by the Cat, the Cat must pay a forfeit and try again ; but if the Mouse is caught, she must pay a forfeit. Then they name who shall succeed them ; they fall into the circle, and the game gx to his right hand neighbor, and says : " I sell you my Cupid's Box, which contains three phrases — To Love, To Kiss and To Dismiss." The neighbor answers: "Whom do you love? whom do you kiss? whom do you dismiss?" At each of these questions, which are put separately, the person who has given the box names some individual present whom lie Loves, Kisses or Dis- misses. The person whom he kisses must in reality kiss him, and the one that he dismisses pays a forfeit. A player may love, kiss or dismiss sev- eral, or even all tlmse present ; but this is permitted only once during the game— a regulation which brings it to a termination. The Bouquet. — Each player in his turn supposes himself to be a bou- quet, composed of three different flowers. Each one must name aloud to the leader of the game the three flowers (;f which he considers himself composed. The leader of the game writes down the names of the three flowers and adds to what he has written, without informing the other, the names of any tliree persons of the company ho may choose. He then asks the player to what use he intends to put the three flowers he has chosen. The player tells him to what u. e he means to put them, and the leader of the game applies it to the three persons that ho has written down. Example. — The Leader of the Game. Miss Julia, choose your three flowei-8. Julia. The Marigold, the Bachelor's Button and the Rose. The Leader. I have written them down. Now what will you do with your Mar- igold? Jidia. I will throw it o'er my shoulder. The Leader. And the Bachelor's Button ? Julia. I will put it at my window. The Leader. And the Ri>se ? Julia. I will put it on the mantel-piece. The Lender. Very well, you have thrown Adolphus over your shoulder, you have put Miss Mai-ia at your window, and adorned your mantel-piece with Charles. And now, Mr. Adolphus, it is your turn to speak. Choose your three flowers. Tlie Order of tile 'WUistle — The candidate for admission to this Order must not have seen the game before. Blindfold him and go through with such mock iui'dation as your ingenuity may suggest, the most impor- tant part of which will be to put upon him a cloak from the back of which must hang a short string with a small whisile at the end. Then tell him that only one thing remains to be done to make him a member, he must ascertain who has the whistle, and after sounding it once, unblind him and let the fun begin. Some one at his back uses the whistle ; he tui'ns to seize it and of course carries it to some one else to sound ; and so the sport goes on. A Guessing Game. — One player leaves tlie rooj], and during his ab- sence the rest choose some well-known character, dead or living. Then the guesser being called back each of the other players hints at some fact iu the history of the person fixed upon, and the one at whose remarks he guesses aright takes his place as guesser. The fun of the game depends on the remarks being not too plain, but only suggestive. Adjectives. — One player writes a letter, which of course he docs not show, leaving blanks for adjectives. He then asks each player for an ad- jective, filling up the spaces in order as he receives them. The letter is likely to cause a laugh when completed. Have You Read tUe ]Ve\v Book T — One player says, " Have you read the new book ?" He is asked by the next player, " What is it about ?" 272 Home AMUEJSMENTS. aud answers by uaming some subject beginning with a word having A for its initial. Then the next player asks the same question aud meets with the same response. " What is it about?" but uses in his reply the initial B, and so the game progresses thmugh all the letters of the alphabet. Failing to give correct replies subjects the careless one to forfeit. Destiny. —An intelligent person of ready wit is selected for the Oracle, and sent out of the room for a few minutes. The rest of the company, seated in a semi-circle, whisper each to each a person's name (preferable of one present), to the hft hand neighbor, aud a sentiment to the right hand neighbor — ladies giving gentlemen's name.s and the ge:itlemeu ladies' names. The Oracle is theu called in and takes his seat, and begins an imaginative narrative suited to the circumstances aud to tlie assembly be- fore him— the more brilliant his part the more interesting the proceedings. Suppose, for instance, he knows a pleasantry about any two persons present, and he remarks, beginning with the fiist person seated on his left, whom we will call Miss A : " What did you. Miss A, say was the name of the gentleman you heard so passionately pleading with a fair damsel for a token of affection, the other evening, at such and such a place ?" (She theu gives you name previously whispered to her.) It may not be the person about whom it would be true ; but the hit will be nearly as good and not a few present may appreciate its full force. What is more, promiscuous bluslies may reveal unsuspected developments in other directions. The Oracle theu continues aud asks Miss A, again : "And what was the tender and expressive sentiment that he swore to be his watchword aud guiding talisman?" (She here repeats the sentiment previously whispered to her.) It may or may not suit aud the awkward or appropriate association will generally cause innocent confusion or merriment. The Oracle then pro- ceeds to player B. In this way, by bringing in matter from society, politics, art, literature and whatever other fields suggest appropriate material, a very superior diversion can be enjoyed. Dumb Scranibo. — The company divides into two about equal in num- ber and equally matched parties ; one side goes out, the otlier side chooses quietly a word — let us say for a somewhat hard one— s?ie:'n ; they then inform the side out that they have chosen a word that rhymes with lean. The side out must now act without speaking the different words they think of that rhyme with lean until they hit the proper word. If the side that is in and forms the audience cannot guess any word that is properly acted, or if the side out act the right word, then the side in must go out and try to find whatever word the other side chooses. An Animated Game. — Place in a do ible line one more chair than players ; then march arouud them in a circle, keeping s ep to the music of a performer on an instrument or the voice of some one singing. Whenever the operator or singer stops you must all sit down as rapidly as you can, and whoever fails to find a chair drops out. Tne number of chairs is dim- inished by one, and so you keep ou until only one person remains, who wins the game. Euileuess should be carefully avoided in this and every other sport, especially towards the ladies. Blue Jack.— For those who play cards we have been told an excellent round game is to take from the pack enough small cards to make them divide evenly among the numbers of players, then follow exactly the laws of whist, except that each player generally plays for himself, and every HOME AMUSEMENTS. . ' 273 txick he takes counts oufi poiut, if four play, and two points if more than four play ; but whoever takes the trick with the jack of clubs in it has ten taken off his Score, or charged against what he may get. If, therefore, you get the jack of clubs dealt to you try to work it off on someone else by throwing away when you cannot follow suit, or in some other way. Taking the trick with the jack in it- makes one feel blue, hence the name of the game. Q,uestioiis and Ans^vers. — Have four packs, with two different kinds of backs, say red and blue. Deal one blue pack to the gentlemen and one rod pack to the ladies. Then the dealer places before her two packs — one red backs, one blue backs. To start the game she then begins to ask a question such aS : "Who has been flirting this evening?" And she then draws the first blue card before her — say the knave of hearts — and which- *ever gentleman has the knave of liearts is the guilty person. He then asks a question, say : " "What sweet charmer has been the cause of my transgres- sion?" The leader draws now a red back — say the queen of hearts — and the lady with the queen is the accomplice : she, in turn, asks a question, and so the game proceeds until all the cai'ds are drawn. This is a very interesting game when properly played. - Bean Bags. — Divide the company in two equal parties, arranged about a yard apart in two parallel rows facing each other. Have^ say, two dozen stoutly-sewn bags, about eight inches long by four wide, and filled com- fortably full of beans. The bags mtist be so that they can be easily and quickly grasped by the hand. Choose two judges, and place one at each end of your lines, each with a table in front. Have the bean bags in two piles of twelve each, each before one judge, who is to give the signal to start, when the bags must be passed singly along each line, passing sepa- rately through each hand oh each player down to the table at the other end, thefe stacked up and returned as rapidly as possible. The contest is to see which side can get the bags down and back first. In case a bag is dropped by any one, it must always be picked up by the hand of that per- son farthest from the table toward which it is going, and when dropped from a table must always be put back on table before passing. ■Whichever side gets the bags down and back first a certain number of times is declared the winner. This is a game in which those who keep cool and pay close attention are almost sure to win, and it is interesting when properly played. It is particularly desirable to i»ave good persons at each end of the lines. • The Featlier Game. —The players are seated in a circle, with their chairs close togeiher. The leader takes a.piece of goose or swan's-down, and blows it irp wards towards the center- of the circle. The company are now expected to keep it afloat with their breath, its falling to the ground involving a forfeit from the person on whom, or nearest to whom, it falls. Cupid's Coming — A letter must be taken, and the termination ."ing." Say, for instance, that P is chosen. The first player says to the second, "C.upid's coming." " How is he coming ?" says the second. "Playing," rejoiis the first. The second then says to the third, "Cupid's coming." " How ?" " Pranciuij ; " and so the question and reply go around, through all the words beginning with P and ending with ing— piping, pulling, pin- ing, praising, preaching, etc. Those who caouot auswer the question on the spur of the jnoment pay a forfeit, 274 HOME AMUSEMENTS. How d'ye Liike Your Neighbor I — The company must be seated in a circle around the room, with a clear space in the middle. The chairs are placed close together, and the number of chairs ia one less than that of the players, twelve chairs. The chairless person stands in the middle of the room, and addressing one of the company, says, " Master Jones, how do you like your neighbor?" Jones may either answer " Very well, indeed," or, singling out two of the company, he may say, " I prefer Master A to Miss B," or " Miss A. to Mr. R." If, being of a contented disposition, he likes both his neighbors " very much, indeed," all the players must change places ; if, on the contrary, he prefers Master A. to Miss B., the two whom he names must change, the others sitting still ; in either case it is the object of the person in the middle to get into one of the vacant chairs while the changing is going on ; and if he can succeed in doing this, the person thus left seatless must stand in the middle, and ask the players how they lilce their neighbors ; if not, the first player has to take up his position in the center again, and the game goes on. Forfeits. — 1. To put one Hand where the other caimot touch it. — This is performed by grasping the right elbow with the left hand. 2. Tolaugh ia one Corner, cry in another, dance in another, and sing in another. 3. To Jciss the Candlestick. — This is performed by getting a young lady to hold the candle, and kissing her. 4. To act the Knight of the rueful countenance. —The victim takes a candle in his hand, and having selected some other player to be his Squire, they perambulate the room together, the Squire kissing the hand (or, if permit- ted, the cheek) of each lady in succession, and after each salute carefully wiping the Knight's mouth with a handkerchief, the Knight looking as cheerful as he can under the circumstances. 5. The Journey to Home. — The victim in this case is supposed to be dispatched on a journey to Rome, but, before his departure, he is required to go to each person in the room in succession, and ask if he has anything to send to His Holiness the Pope. Each entrusts him with something, the more cumbrous tlie better. When lully loaded, he completes his penance by carrying every article out of the room. 6. To Spell Consta7itino2)le. —Thia is a mere trap to catch the .unwary. The ofiender is required to spell Constantinop'e. He begins, and is allowed to get safely as far as Conslanti, when there is a general cry of " no," meaning the next syllable. If the victim knows the ti'ick, he spells calmly on and is free, but if he is not in the secret, he naturally believes that he has made some mistake, and begins again, only to be greeted by the shout of "no" once more at the same point. 7. The Three Salutes. — The victim is required to kneel to the prettiest, bow to the wittiest, and kiss the one he loves the best. This may either be fulfilled literally, according to the gentleman's own notion of the compara- tive merits of the ladies present, or evaded, after the manner indicated in the next forfeit. 8. To kiss the lady you love best icithout any one knowing it. — This is per- formed by kissing each lady in turn, the favorite being thus effectually concealed. 9. To kiss your own Shadoio.— The uninitiated understand this in a lit- eral sense, but the better informed victim places himself between a ladjr S,nd the light, and tenderly salutes her, HOME AMUSEMENTS. 275 10. To sU upon the Fire. — This somewhat unpleasant penalty is usually evaded by writiug " the fire " on a small piece of paper, and sitting on it. 11. To leave the Boom icith two Legs, and come in with six. — This is per- formed by leaving the room, and, on your return, bringing in a chair with you. 12. — To perform (he Egotist. — The victim is required to propose his own health iu a flowery speech, and to sing the musical honors as a solo. 13. To place three Chairs in a roLO, take off your Shoes, and jum,p over them. — It is not always perceived that it is the shoes, and not the chairs, that the victim is required to jump over. 14:. — To bile an inch off' a Poker. — This is a penalty of a similar charac- ter, being performed by holding the end of the poKer about an inch from tha face, and making a bite at it. 15. — To blow a Candle out blhidf()ld.— T\iia is an admirable penance. The victim, having been shown tlie position of the candle, is securely blind- folded, and after having been turned round once or twice, is requested to go and blow it out. The cautious manner in which the victim will go and endeavor to blow out the clock on the mantelpiece, or an old gentleman's bald head, while the candle is burning serenely a few feet behind him, must be seen to be appreciated. 16.— To ask a question that cannot be answei-ed in the negative. — The for- feit, if the secret is not known, will give the victim some trouble. The mystic question is, " What does y — e— s spell ?" 17. Tlie Three Questions. — The victim is required to leave the room. Three questions are agreed on in bis absence, and he is required to say " Yes " or " No " to each, without knowing what the qiiestions are ; the result being, frequently, that he finds he has made some ignominous ad- mission, has declined something that he would be very glad to have, or accepted something tliat lie would much rather be without. 18. — To kiss a Book inside and oulside without opening it. — This apparent impossibility is solved by kissing the book first in the room, and then tak- ing it outside the door and kissing it again. 19. To take a person upstairs, and bring him down upon a Feather. — The heaviest person in the room is generally selected as the person to be taken up-stairs, iu order to heighten the apparent difiBoulty ; which, however, is solved by briuKing the person a soft feather, which being covered with down, you may be truthfully said to have brought him " down upon a feather." 20. To place a stratc (or otiier small article) on the Ground in such man- ner that no one present can jump over it. — This is done by placing it close against the wall. 21. — To act Living Statues. — The victim stands on a chair, and is posed by the members of the company in succession, according to their various (and sometimes very original) conceptions of Grecian Statues. 22. To shake a Penny off the Fm-ehead. — This may be made productive of much amusement. The leader, having previously wetted a penny, presses it firmly for several seconds against the forehead of the victim. Then he withdraws his thumb ; he secretly brings away the coin, but the victim invariably believes that he can feel it still sticking to his forehead, and his head-shakings and facial contortions, in order to get rid of his imaginary burden, are frequently very ludicrous. It is, of course, under- stood that he is not allowed to touch his forehead with his hands. 2Z.—The German Band.—Th.\s is a joint forfeit for three or four players, 276 HOME AMUSEMENTS. each of whom is aasigued some imaginary instrument, and required to personate a performer in a German band, imitating not only the actions of tbe player, but the sound of the instrument, after the manner described on another page. One Old Ox Opening Oysters. —This is a c.ipital round game, and will tax the memory and the gravity of the youngsters. Tlie company being seated, the fugleman says, "One old ox opening oysters," which each must' repeat in turn witli perfect gravity. Any one who indulges in the slightest giggle is mulcted of a forfeit forthwith. When the first round is finished the fugleman begins again: "Two toads, totally tired, trying to trot to Troy ;" and the others repeat in turn, each separately, "One old ox opening oysters ; two toads, totally tired," etc. The third round is, " Three tawny tigers tickling trout," and the round recommences : " One old ox, etc.; two toads, totally, etc.; three tawny tigers, etc." The fourth round, and up to the twelfth and last, given out by the fugleman successively, and repeated by the other players, are as follows : " Four fat friars fanning a fainting fly : five fair flirts flying to France for fashion ; six Scotch salmon selling six sacks of sour-krout ; seven small soldiers successfully shooting snipe ; eight elegant elephants embarking for Europe ; nine nimble noble- men nibbling nonpareils ; ten tipsy tailors teasing a titmouse ; eleven. early earwigs eagerly eating eggs ; and twelve twittering tomtits on the top of a tall, tottering tree." Any mistake in repeating this legend, or any depar- ture from the gravity suitable to the occasion, js to be punished by the in- fliction of a forteit ; and the game has been seldom known to fail in produc- ing a rich harvest of those little pledges. Of course, a good deal depends on tLe serio-comic gravity of the fugleman. He Can Do Little Wlio Can't Do This—This is another " sell " of almost childish simplicity, but we h'ave seen people desperately puzzled over it, and even " give it up " in despair. The leader takes a stick (or poker) iu his left hand, thence transfers it to his right, and thumps three times on the floor, saying, " He can do little who can't do this." He then hands the stick to another person, who, as he supposes, goes through ex- actly the same performance, but, if he does not kuow the game, is gen- erally told, to his disgust, that he has incurred a forfeit, his imitation not having been exact. The secret lies in the- fact that the stick, when passed on, is first received iu the li-ft hand, and thence transferred to the right before going through the thumping ceremony. An uninitiated person almost instinctively takes the stick in the right hand at once. Jack's Alive. — ^The principle of this game is delightfully simple. An ordinary stick of fire-wood is "held in the fire till it is well alight, when the flame is blown out, leaving the end still smouldering. In' this condition, the players being seated in a circle, it is passed from hand to hand, each player saying, as he passes it on, " Jack's A-live !" As soon as th6 last spark is out, Jack is no longer alive, aud the player in whose hands he dies is bound to pay a forfeit. The wood is again lighted, and paasea from hand to band as before. THE HOUSEHOLD, COOKING RECIPES. Breakfast Dishes. To Make Good Coffee. — French cooks are famous for the excellence of their cofifee, which they make so strong that one part of the Uquor requires the addition of two parts to reduce it to the proper strength. This addition is made with hot milk. The large proportion of hot mUk, in the place of go much warm water, gives the cofifee a richness like that made by the addition ot cream in the ordinary way. By this means any housekeeper desirous of making good cofifee, can have it without cream. Hominy Miiffiiis. — Take two cups of very fine hominy, boiled and cold; beat it smooth and stir in three cups of sour milk, half a cup of melted butter, two tablespoonfuls of salt and two tablespoonfuls of white sugar; then add three eggs well beaten, one tablespoonful of soda dissolved in hot water, and one large cup of flour; bake quickly. Corn Mnflins.— One^pint of com meal, one pint of sour milk, two table- spoonfuls of soda, two eggs, twcv tablespoonfala of sugar, three tablespoon- fuls of melted butter, a Uttle salt. Stir soda into the milk and mix with the meal; add the eggs, melted butter, sugar and salt. Beat briskly, and baks in cups in a hot oven. Very nice breakfast cakes. Breakfast Muffins. — Set a rising as for bread overnight. In the morn- ing, early, warm a pint of milk and beat into the dough' sufficient to make it as for ordinary muffin batter; beat well for five or ten minutes and set to rise for breakfast. Bake in rings on a veiy hot griddle, and turn frequently to prevent burning. Bnttermilk Mnffins— One quart of sour milk, two eggs, one teaspoon- ful of soda dissolved in warm water, a teaspoonful of salt, and flour sufiS- cient to make a good batter. Beat the eggs well, stir them into the milk, then add the flour and salt, and lastly the soda. Bake in a quick oven. • Bread Griddle Cakes — To a pint of bread crumbs add one pint of boiling milk; cover closely and let it stand over night. In the morning mash to a smooth paste and beat in the yelks of two eggs; then slowly add one- half pint of cold milk, beating all the time; and one-half pint of flour with which a measure of baking powder has been sifted; lastly add the whites ol the eggs, beaten to a stiflf froth; ii-y like griddle cakes. Buckwheat Cakeg._The best buckwheat cakes are made with s« additioQ of com meal flour and oat meal flour to the buckwbeat, Iq this pre« 278 THE wotrssnoLd. portion: Six clips of bnckwlicat, three cups of oatmeal flour, or if thii cannot be obtained, substitute graham flour in its place, and one cup of com meal flour; to this add a dessertspoon evenly filled with salt, two tablespoonfuls of molasses, and lukewarm water sufficient to foi-m a batter; stir through the flour well four teaspoonfuls of baking powder before wetting; but these cakes are much better raised over night with yeast. French Pancakes. — To make French pancakes, take two eggs, two ounces of butter, two ounces of sifted sugar, two ounces of flour, half a pint of new milk. Beat the eggs thoroughly and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and ■when these ingredients are well mixed, stir in the milk, keep stirring and beating the mixture for a few minutes. Serve with a cut lemon and sugar, and pile the pancakes on a dish, with a layer of preserves or marmalade between each. Egg Pancakes. — Beat six eggs light, add some salt, and one pint of flour, and stir in gradually enough milk to make a thin, smooth batter. Take a hot griddle or skillet, butter the bottom, and put in enough batter to run over it as thin as a dollar piece. When brown turn it. When done take it out on a dish; put a little butter, sugar and cinnamon over it. Fry another and treat likewise, and so on until a plate is piled. Send hot to table for dessert or breakfast or tea. Cream Pancakes. — Take half a pint of thick cream, two ounces of Bugar, and a teaspoonful of finely-powdered spice; beat the yelks of three eggs, add them to the cream; mix well together; simply rub your pan with a bit of frilure, make it hot, put in a small quantity of the batter, so as to have the pancakes as thin as possible. Serve them sprinkled over with gi-ated lemon peel and pounded loaf sugar. Corn Oricldle Cakes. — Two cups of coarse corn meal, two cups sour milk, or buttermilk, one egg, one tablespoonful graham flour, one teaspoon- ful soda dissolved in boiling water; make a batter of the meal, milk, eggs, and flour; if it is too thick add a little milk; then stir in the dissolved soda, beat well, and bake immediately on a hot giiddle; do not scorch the cakes. AVlieat Griddle Cakes. — One quart of sour milk, two even teaspoonfula of soda and one even teaspoonful of salt, flour enough to make a good batter; stir untU the lumps are broken; fry at once. To Make Batter Pancakes. — Well beat three eggs with a pound of flour, put to it a pint of milk and a little salt, fiy them in lard or butter, grate sugar over them, cut them in quarters, and serve them up. Breakfast Corn Cakes. —Two eggs, one cup sweet milk, two table- Bpoonfuls sweet cream, one-half cup sugar, three- fourths cup flour, two cups Indian meal, three teaspoonfuls baking powder. liemon Flapjacks. — One pint of milk, four eggs, juice of one lemon, a pinch of soda, and flour enough to make a light batter. Fry in hot lard. Serve with sugar and nutmeg. Delicions WaflBes. — One and one-half pint sweet milk; one teacup butter and lard, or one cup of either melted and put in the milk, then stir in the flour; next beat tlie yelks of four eggs, and add with two tableepoonfuie COOKING RECIPES. 279 of yeast and beat very hard. Beat tlie whites last, and stir them in gently. The consistency of the batter should be about like griddle cakes, or so it will run easily in the irons. Hominy Fritters— Cook the hominy well; let it boil down pretty thick before using; add to one quart of boiled hominy about half a cup of sweet milk, one egg, a little salt, and flour enough to fry and turn without running; only enough lard required in frying to prevent burning; too much milk and flour toughens them. Omelet. — Comparatively few of our housekeepers dare attempt an omelet, but there is nothing difficult about it. The chief cause of failure lies in not having the spider hot enough, or in making an omelet too large for the pan. For a spider eight inches in diameter, not more than four eggs should be used. For an omelet of this size, use four eggs, one teaspoonful of salt, and two tablespoonfuls of cream, or in place of that, use milk. Beat the yelks alone to a smooth batter, add the milk, salt and pepper, and lastly, the well-beaten whites. Have the frying-pan very hot. Put in a tablespoon- ful of butter, which should instantly hiss. Follow it quickly with the well- beaten mixture, and do not stir this after it goes in. Cook over a hot fire, and as the egg sets, loosen it fi'om the pan without breaking, to prevent burning. It should cook in about ten minutes. When the middle is set, it is a good plan to place the pan on the high grate in the oven to brown the top. This is not needed if you turn half of the omelet over upon itself before turning the whole from the pan upon a hot dish. Eat while hot. Scrambled Eggs. — Many use only eggs with butter and salt for this dish — for four eggs, one tablespooniul of butter. Melt the butt^ and turn in the beaten eggs, and stir quickly one or two minutes over a hot fire. A common practice is to increase the quantity without impairing the quality by adding milk — a small cup to six eggs, and a tablespoonful of butter with salt and pepper as preferred. Stir these ingredients over a hot fire, putting in the butter first, until the whole thickens. It should be soft and creamy when done. It is very fine served on toast. Eggs a la Creme. — Hard boil twelve eggs, and slice them in thin rings. In the bottom of a deep baking dish spread bits of butter, then a layer of bread crumbs, and then a layer of boiled eggs. Cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full or nearly so. Crumbs over which bits of butter are spread, must cover all of these bits of eggs, and over the whole mixture a pint of sweet cream or sweet milk must be poured, before it is baked in a moderately heated oven. Eggs Newport Style. — ^Take one pint of bread crumbs and soak in one pint of milk. Beat eight eggs very light, and stir with the soaked crumbe, beating five minutes. Have ready a saucepan in which are two tablespoon- fuls of butter, luoroughly hot, but not scorching; pour in the mixture, season with pepper and salt, as the mass is opened and stirred with the "scram- bling," which should be done quickly with the point of the knife, for three minutes, or until thoroughly hot. Serve on a hot platter, with squares of buttered toast. >.uired Egg8._8ix hard boiled eggs cut in two, take out the yelks and .iiash fine; then add two teaspoonfuls of butter, one of cream, two or three 280 THE ITOVSEffOLJ}. drops of onion juice, salt and pepper to taste. Mix all thoroughly, and fill the eggs with the mixture; put them together. Then there will be a little of the filling left, to which add one well-beaten egg. Cover the eggs with this mixture, and then roll in cracker crumbs. Fry a light brown in boihng fat. Cupped Cggs. — Put a spoonful of high-seasoned brown gravy into each cup; set the cups in a saucepan of boiling water, and, when the gravy heats, drop a fresh egg into each cup; take off the saucepan, and cover it close till the eggs are nicely and tenderly cooked; dredge them with nutmeg and salt. Serve them in a plate covered with a napkin. Eggs a, la Mode. — Remove the skin from a dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled beat up five or six eggs, and just before you serve, turn them into the saucepan with the tomato, and stir one way for two minutes, allowing them time to be well done. A Nice Dish for Breakfast. — ^Take some slices of bread cutting, off the crust; make a batter of three eggs and a pint of milk; soak the bread in it; put some butter in the frying pan; fry the slices of bread till brown. A Good Way to Ooolc Eggs. — Heat and grease the muffin irons; take a dozen eggs, break an egg in each muffin ring; put pepper, salt and a lump of butter on each; then put in the oven; aa soon as it is slightly browned remove with a fork; dish and send to the table hot. Breakfast Dish. — A nice dish for breakfast is made by taking bits of ham that have been left fi-om previous meals, cutting in small pieces, and heating them with two or three eggs stirred in. Pieces of beef may also b» used, and enjoyed if properly cooked. Chop them fine, season with butter, pepper and salt, and serve hot. The excellence of these dishes depends upon the way in Avhich you cook and season them. Anything which is •warmed over, in order to be palatable, must be nicely prepared. Potato Cakes for Breakfast. — Save from dinner a soup-plate of mashed potatoes, add to it half a saltspoonfal of pepper, the same of nutmeg, a little salt and the yelk of an egg; form into small cakes, put in a buttered baking-pan, brush the top with the white of an egg, and brown in a quick oven. * A Cheap Breakfast Dish. — Stale bread may be made into a palatable- dish for breakfast by dipping it in butter and then fi-ying in lard or butter. Make the batter with eggs — a teaspoonful of'coi'n starch mixed in a tabl»- epoonful of milk to each egg. A Uttle salt should be added. Soups. Asparagus Soup. — Three pounds of knuckle of veal will make a good strong stock. Put the veal toljoil with one and a half bunches of asparagus, a" gallon of water, and let it boil rapidly for three hours. Strain and return to the pot, addifig another bunch of asparagus, chopped fine, and boil twenty minutes. .Take a cup of milk, add a tablgspoonful of flour; let it all just come to a boil and serve. Season well with pepper and salt. » Potato Soup— Mash to a smooth paste one pound of good mealy pota- toes, which have been steamed or boiled very-dry; mix them by degrees in C0 0KI2TQ RECIPES.' 281 two quarts of boiling water, iu which two ounces of tlic extract of meat liavo been previously dissolved, pass the soup through a strainer, set it again on the fire, add pepper and salt; let it boil for five uiiuutes, and be served with fried or toasted bread. Where the flavor is approved, two ounces of onions, minced and fried aUght bro^vB, may be added to the soup, and fttewed in it for ten minutes before it is sent to table. Green Pea Soup. — Pnt two quarts green peas into four quarts of water, boil for two hours, keeping the steam waste supphed by fresh boiling water —then strain them from the liquor, return that to the pot, rub the peaa- through a sieve, chop an onion fine, and a small sprig of mint, let it boil ten minutes, then stir a tablespoonful of flour into two of butter, and pepper and salt to taste; stir it smoothly into the boiling soup. Serve with well-buttered sippets of toasted bread. Cream-of-Rice Soup. — Two quarts of chicken stock (the water in which the fowl has been boiled will answer), one teacup of rice, a quart of cream or milk, a small onion, a stalk of c^ery, and salt and pepper to taste. Wash the rice carefully, and add to the chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve; add sea- . eoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a tablespooaful of butter. CliicUeii Cream Soup — Boil an old fowl with an onion, in four quarts of cold water until there remains but two qiiarts. Take ' it out and let it get cold. Cut off the whole of the breast and chop very flue. Mix with the pounded yelks of two hard boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup pot. Season; add the chicken and egg mixture, simmer ten minutes and pour into the tureen. Then add a small cup of boiling milk. Saturday Soup. — Collect all the bones which you have on hand, beef, veal, mutton or fowl, and boil together one day. The next morning remove the fat and put the soup on to heat. If you have a little cold hash or a few croquettes, put them in, and add a saucer full of canned corn, salt and pepper to taste, a few slices of onion, half a tcaspoonful of celery salt, one cup of stewed tomato. Boil all together, and just before serving put in a few drops of caramel to make it a good brown. Cauliflo^ver Soup. — Cauliflower and butter. Peel the cauliflowers, and put them in boiling water. When they are perfectly soft, strain the water off, ajid put them in the saucepan again with some butter. Moisten them with water or beef broth, and finish cooking them. Put some slices of fi-ied bread in the soup, and let the whole boil gently until it is thick; then serve it. _ Minute Soup. — Excellent for supper where something warm is desired, or for the little folks when they return from school " almost starved to death." Light bread or crackers crumbed in a bowl or deep dish, add a lump of butter, half a cup of sweet cream, plenty of pepper and salt; if fond of onions, cut a few slices thin and lay over the top and pour over plenty of boiling water, and you will be surprised to see how good it is. If not fond of onions, add an egg well beaten, after the. water is poured over, and stir well. . Veal Cream Soup. — Boil the remnants of a roast of veal until the meat foils iirom the bones; strain and cool. The next day put on to boil, with ft 282 THE HOTTSEHOLD. 8iiee of onion and one-third cf a cup of raw rice. Let it simmer slowly for an hour. Add salt and pepper to taste. Just before serving add one cup of rich milk, or cream if you have it, heated first in a separate dish. Serve with grated Parmesan cheese. Macaroni Soup. — Put into a stewpan of boiling water four ounces of macaroni, one ounce of butter, and an onion stuck with five cloves. When the macaroni has become quite tender, drain it very dry, and pour on it two quarts of clear gravy soup. Let it simmer for ten minutes, taking care that the macaroni does not burst or become a pulp; it will then be ready to serve up. It should then be sent to the table with grated Parmesan cheese. Beef Soup. — Three poiinds beef, three onions, three quarts water, one- half pint pearl barley. Boil beef slowly about an hour and a half, then add Chiions, sliced, and pearl barley (previously well washed and soaked half an hour) ; then boil about an hour longer. More water may be added, suffi- cient to have two quarts of soup when done. Season to taste with pepper. One Day Soup. — Half a can of tomatoes, five or six cold boiled or baked potatoes, half an onion, one stalk of celery or a few celery tops. Boil all to- gether until the vegetables are very soft. Put through a colander, add pep- per and salt, and a pinch of sugar. Just before serving pour in one cup of hot mUk with a pinch of soda dissolved in it. Sift over the top a few very dry bread crumbs. Mutton Soup. — Take the water that remains in the steamer after the mutton is cooked; there should be about three quarts; add one-half cup English split peas, nicely washed, one small onion, and cook gently three hours, adding a little more water if it cooks away much. Before taking £i-om the fire add salt and pepper to taste. Poultry Soup Take the carcass and bones of any poultry, turkey par- ticularly, and put in a kettle with plenty of water, and boil all the forenoon, filling up with hot water if necessary, and at dinner time you will find to your surprise a most savory soup; season with salt and pepper. Bean Soup Put one quart of beans to soak over night in lukewarm water. Put over the fire next morning with one gallon cold water and about two pounds salt pork. Boil slowly about three hours, add a little pepper. It is better to shred into it a head of celery. Strain through a colander and serve with slices of lemon to each guest. Julienne Soup—Put a piece of butter the size of an egg into a soup kettle; stir it until melted; fry three onions and then put iu three quarts of good stock, salt, pepper, mace and celery seed, two chopped carrots, two chopped turnips, a pint of dried peas that have been soaked in water over night. Boil two hours. Codfish Soup Boil a teacup of codfish in three pints of water for twenty minutes; add three tablespooufuls of flour and a little hot water; boU up once; add two pints of milk, let it boil; add three eggs. When served in a tureen, add one poached egg for each person. Vegetable Soup. -Take one turnip, one potato and one onion; let them be sUced, and boiled in one quart of water for an hourj add as mucn salt and parsley as is agreoable, and pour the whole on a slice of toasted bread. Cooking recipes, 283 Tomato Sonp Pour a quart of boiling \^ter over a pint of canned to- matoes. Let them boil for au hour, or until they become soft. Strain and return to the fire. Stir in a teaspoonful of soda; this will make it effervesce, and while it is still foaming add a pint of boiling milk, a large piece of but- ter, pepper and salt. Thicken slightly with cracker-dust and serve immedi- ately. Summer Soup — Eight potatoes boiled soft, piece of butter size of two eggs; boil one quart of milk and one quart of water together, and pour boil- ing hot on the soft potatoes; strain, and then boil half an hour in the milk and water. Plain Soup — Boil fresh beef or mutton bones three hours, salt; to one gallon liquid add one teacup washed rice, two or three cloves, boil one-half hour, and it is done. Okra. Sonp. — To five quarts of water and a shin of beef add four dozen okras, shced thin, and a few tomatoes; boil from six to seven hours, and add salt and red pepper to taste. Meats and. Poultry. iPotted Beef.— Choose lean beef; rub it over with saltpetre, and let it lie twelve hours; salt it well with a mixture of bay salt and common salt. Put it into a jar of the requisite size, immerse it in water, and let it remain four or five days. Then take it out, wipe it dry, and rub it with ground black pepper; lay it in a pan, cover it with a crust, and bake seven hours. Take it out when done and let it cool; then pick out the sldns and strings, and beat it in a strong mortar, adding seasoning of mace, cloves, and nutmeg, in powder, and a little melted butter and flour. Press it closely into pots, and pour over it clarified butter. Fi-encH Beefsteak. — Cut the steak two-thirds of an inch thick from a fillet of beef; dip into melted fresh butter, lay them on a heated gridiron and broil over hot coals. When nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them together to a cream, and pour into the middle of the dish. Dip each steak into the butter, turning them over, and lay them round on the platter. If you desire, squeeze a few drops of lemon over, and serve veiy hot. An Excellent Dish. — A dish equal to the best steak and cheap enough for any man, is prepared from a shank of beef with some meat on it. Have the bone well broken; wash carefully to remove bits of bone; cover with cold water; watch when the boiUng begins and take off the scum that rises. Stew five or six hours till the muscles are dissolved; break the meat small with a fork — far better than chopping — put it in a bread pan, boil down tha gravy till in cooling it will turn to a stiff jelly. Where this is done, gelatine is quite superfluous. Add salt, and, if liked, other seasoning, and pour it hot upon the meat; stir together and set aside over night, when it will cut into handsome mottled slices for breakfast or supper. Chicken Viennese Style. — Procure two very young spring chickens, pluck and draw them carefully, without injuring the skin. Take a very sharp knife and cut each exactly in two; sprinkle with a httle pepper and Bait, rub a little fresh salad-oil over each piece, and thoroughly egg aud 284 TITE nOTJSEirOLI). Ijioadcrumb them. Hub a little suet on a clean gridiron, place it over ft very clear fire, Tivith the four pieces of chicken, broil them very carefully • uptil of a nice brown color; then having ready a hot dish, with four pieces of toasted bread on it, lay half a chicken on each piece of toast, and pour over all a good white sauce, which must be made with a little raw cream. CliicUeii Patties. — Chicken patties are made by picking the meat from a cold chicken and cutting it in small pieces. Put it in a saucepjin with a little water or milk, butter, pepper and salt. Thicken with a little flour and with the yelk of one egg. Line some patty-pans with crust, not rich and yet not tough, rub them over with the white of the egg, and bake. When done, fill with the chicken, and send to the table hot. Cut out round cakes of the orust for the tops of the little pies, and bake on a common baking tin. It is very little trotible to do this, and the pleasure afforded each child by having a little chicken pie of his own amply pays the right-minded cook. Sinotliered Cliicliens. — Cut the chickens in the back,- lay them flat in a dripping-pan, with one cup of water; let them stew in the oven until they , begin to get tender; take them out and season with salt and pepper; rub together one and one-half tablespoonfuls of flour, one tablespoonful butter; Bpread all over the chickens; put back in the oven, baste well, and when tender and nicely browned take out of the dripping-pan; mix with the gravy in the pan one cup of thickened milk with a Uttle floiir; put on the stove and let it scald up well and pour over th« chickens; parsley, chopped fine, is a nice addition to the gravy. Vii-ginla Pi-ied Cliicken. — Dice and fry one half pound of salt pbrk until it is well rendered. Cut up a young chicken, soak for half an hour in. salt and water, wipe dry, season with pepper, roll in flour, and try in hot fat until each piece is of a rich brown color. Take up and set aside m a warming closet. Pour into the gravy one cup of milk — half cream is better; thicken with a spoonful of flour, and add a spoonful of butter and chopped parsley; boil up and pour over the hot chicken, or, if preferred, serve with- out the cream gravy, with bunches of fried j^arsley. Plain boiled rice should accompany this. Beef Rolls. — The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste. Mince the beef tolerably fine, with a small amount of its own fat; add a seasoning of pepper and salt, md chopped herbs; put the whole into a roll of puff paste and bake for half an hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat by mincing and seasoning beef as directed above, and baking in a rich puff paste in patty tins. Veal Cutlets. — The cutlets should be cut as handsomely as possible, and about three-quarters of an inch in thickness: they should, before cook- ing, bo well beaten with the blade of a chopper, if a proper beater be not at hand; they should then be fried a light brown and sent up to table, gar- iiished with parsley, and rolls of thin-sliced,.nicely-fried bacon; they are with advantage coated previously to cooking with the yelk of an egg, and tlredged with bread crumbs. A la Mode.Cliiclten. — Pick and draw a fine young chicken, wash and •wipe dry and season with salt and pepper. Make a nice pastry, roll out an inch thick; wrap the chicken m it, tie in a cloth, and boil an hour or two, ao- COOKING RECIPES. 2S5 cording to the tenderness of the foTvl. Make a dressing of one tablespoonful of flour, one of butter, and sufficient boihng water to make a smooth paste. Place the- chicken on a dish, and pour the dressing over it, garnish with parsley or celery leaves and a hard-boiled egg cut in slices. Cun-y.-, Take cold chicken, turkey, or cold lamb, cut it in small pieces, and put in a fi-ying-pan with about a pint or more boiling water; let it stew a few moments, then take the meat out, thicken the gravy with a little flour, add a teaspoonful of curry powder, pepper and salt to taste, and let it boil up once; have some rice boiled whole and dry; put it around the outside of the platter, and in the center put the meat; throw the gravy over the meat, not the rice, and serve. Tripe a la. Lyonaise witli Tomatoes — This economical dish, which is in the reach of every family, is very fine. Take two pound^ of dressed and boiled tripe, cut into small strips two inches long and put into a sauce- pan. Parboil and drain off the first water; chop a small onion fine and let all stew twenty minutes; add half a teacup of thickening and then stir in half a can of tomatoes. Season with salt and pepper. This dish has become very popular in all the hotels throughout the country. Boiled Com Beef. — Thia is much improved if cooked in plenty of water, and when thoroughly done, left until cold in the same water that it was boiled in. Lift the pot off the fire, and let pot, water, and meat grow cold together. This will make it much more moist and juicy, besides tender and sweet, than if taken out hot and all the moisture in it dried out by standing and steaifiing until it grows cold. Hams, tongues, etc., should be cooked in the same way. To Cook a Rabbit. — When nicely dressed lay it in a pan and cover with cold water, and add half a teacup salt and soak over night; in the morning drain off water and cover the rabbit inside and otit with dry corn meal, and let stand till time to cook for dinner; then rinse, cut up and parboil in slightly salted water until tender; take out, roll in corn meal and fry a nice brown; an onion sliced and laid over it while parboiling is an improvement for those who hke the flavor. Baked Ham. — Make" a thick paste of flour (not boiled) and cover the ham with it, bone and all; put in a pan on a spider or two muffin ilugs, or anything that will keep it an inch from the bottom, and bake in a hot oven. If a small ham, fifteen minutes for each poixnd; if large, twenty minutes. The oven should be hot when put in. The paste forms a hard crust around the ham and the skin comes cfl' with it. Try thia, and you will never cook a ham in any other way. . Sauce Piquante. — Put a bit of butter, A\'ith two sUced onions, into a Btowpan, with a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shallots, a clove of garUc, and some parsley; turn the whole over the fire until it be well colored; then %hake in some flour, and moisten it with Bome broth and a spoonful of vinegar. Let it boil over a slow fire; skim, and etrain it through a sieve. Season it with salt an.d pepper, and serve it with any dish requii-ed to be heightened. Minced "Veal awd Eggs — Take some remnants of roast or braised real, trim pff all browned parts, and mince it very finely; fry a, shallot, or ooioQ, :286 THE nOUSEHOLB. chopped small, in plenty of butter; when it is a light straw-color add a large pinch of flour and a little stock, then the minced meat, with chopped parsley, pepper, salt, and nutmeg to taste; mix well, add more stock if necessary, and let the mince gradually get hot by the side of the fire; lastly, add a few drops of lemon-juice. Serve with sippets of bread fried in butter round, and the poached eggs on top. Boned CUicUeii. — This is nice for picnics. First take out the breast- bone; then remove the back with a sharp knife, and next the leg bones; keep the skin unbroken, and push within it the meat of the legs. Fill the body with alternate layers of parboiled tongue, veal force-meat, the liver of the fowl, thin sUces of bacon, or aught else of good flavor which will give a marbled appearance to the fowl when »«rved; then sew up and truss as usual. Pigeon Pie. — Border a dish with fine puff paste, lay a veal cutlet (or tender rump steak) cut in thin slices at the bottom of the dish; season with salt, cayenne, nutmeg, or pounded mace. Put as many young pigeons aa the dish will contain, with seasoning as above, and in the interstices the yelks of some hard-boiled eggs; put some butter over them, fill up with good gr.avy, cover with paste, glaze with the yelk of an egg, and bake. Mutton Cutlets in tlie Portngiiese Way. — Cut the chops, and half fry them with sliced shallot or onion, chopped parsley, and two bay leaves; season with pepper and salt; then lay a force-meat on a piece of white paper, put the chops on it, and twist the paper up, leaving a hole for the end of the bones to go through. Broil on a gentle fire. Serve with sauce Eobert; or, as the seasoning makes the cutlets high, a little gravy. A Brown Sauce. — For one quart. Stir gently in a stewpan over a slow fire, till of a light golden color, two ounces of butter and two ounces of flour, then add two pints of stock; stir till perfectly smooth; add four teaspoonfuls (one and one-third ounce) of the extract of meat and a sprig of marjoram, one of thyme, and two of parsley; boil a quarter of an hour slowly; strain, season, and it is fit for use. Pried Meat Cakes. — Chop lean raw meat, as you would for sausage, season with salt, pepper, and onion; shape into flat cakes, dip the cakes in egg and breadcrumbs, and fry in dripping. Any meat may be used for this dish, but it is i^articularly nice of beef, and the finest portions need not be put to this use. Drain on a strainer; have ready a dish of nicely mashed potatoes, on which put your beef-cakes, and serve. Veal Scollop. — Put a layer of cold chopped veal in a buttered dish; sea- son 3vith salt, pepper and butter; then strew over it a layer of finely pow- dered cracker, and pour over a little milk to moisten it; add another layer of veal and so on. When the dish is full wet well with gravy and wai'm water, cover with a tin plate and bake. Kemovo the cover ten minutes be- fore it is done to let it brown. TUicU Gravy — Melt in a stewpan a iDiece of butter the size of a walnut; add two tablespoonfuls of flour; mix well; then add one pint of hot wat«r, half a teaspoonful of the extract, and sauce to taste. This will be found suitable for poultry, or wherever thick gravy is required. The above may bo made richer by using a larger proportion of extract. ■ qOOKTNG RECIPES. ffl? Hashed Fowl. — Take the meat from a cold fowl and cut it in small pieces. Put half a pint of well-flavored stock into a stewpan, add a littlo salt, pepper and nutmeg, and thicken with some flour and butter; let it boil, then put in the pieces of fowl to warm; after stewing sufficiently, servo with some poached eggs laid on the hash, with a sprig of parsley in the center, and garnish round the plate with pieces of fried bread. Cliickeu Pried. — Cut some cold chicken into pieces and rub each with yelks of eggs; mix together some bread crumbs, pepper, salt, nutmeg, grated lemon-peel and parsley; cover the pieces of chicken with this and fry them. Thicken some good gravy by adding flour, and put into it cayenne pepper, mushroom powder or ketchup, and a little lemon juice, and serve this with the chicken as sauce. To Remove Fishy Taste from Game — Pare a fresh lemon very care- fully without breaking the thin white inside skm, put inside a wild duck and keep it there forty-eight hours, and all the fishy taste so disagreeable in wild fowl will be i-emoved. Every twelve hours remove the lemon and re- place with a fresh one. A lemon thus prepared will absorb impleasant flavors fr-om all meats and game. Chicken Fritters. — Cut into neat pieces some tender cold chicken and let them stand awhile in a mixture of lemon juice, salt and pepper. Make a batter of milk, egg, flour and salt, stir the chicken into it, and then fry in boiling lard, putting one bit of chicken in each spoonful of batter. Serve very hot, taking care to draui the fat off well. Garnish vrith parsley. Cliiclcen Croquette. — Two sweet breads boiled; one teacup of boiled chicken, hashed; one boiled onion, one teacup of boiled bread and milk, quarter pound butter, salt and pepper. Chop chicken and sweet breads veiy fine, mix in well the other ingredients, shape into rolls, then dip in the yelk of an egg, then in cracker dust; drop into boiling lard and fry brown. New AVay of Cooking Chickens. — A new way of cooking chickens is to parboil them and then drop them into hot lard, a la doughnuts, and fry a few minutes. This will serve to make variety in the bill of fare, but will not wholly take the place of the favorite method of browning in butter, '^ice gravy may be ma? ft by adding milk and flour to the butter in which chickens have been fried. Frencli ChicB en Pie — A tender chicken cut in joints, half pou-.:d salt pork cut in small I'lieces, boil the two together till nearly tender in a little water; line a deep dish with pie-paste, put in the meat, season with salt, pepper and chopped parsley, put in a little water and cover over with the pie-paste, which shoi'ld be rich; bake forty minutes. Pickled Tongue. — Tlif> remains of pickled tongues are very nice inter- mixed and placed in a pan and pressed, when they will turn out resembling collared meat. A Uttle thick jelly may be poured into the pan with them. Slices of cold tongue may be warmed into any kind of savory sauce and laid in a pile in the center of a dish, the sauce being poured over them, A Delicious Beefsteak. — Have your frying pan very hot, wipe ''he steak dry, place in it and cover tightly; tarn frequently and keep covered- When done, add to the gravy one tablespoonful hot coffee, a good size lump oi butter; salt and pepper to taste. Pour over the steak and serve hoi 288. THE rfOUSEUOLB. A Veal Omelet. — A veal omelet is prepared by chopping a little cold veal and adding to it the beaten egg. Cold boiled ham may be chopped and added in the same way; also veal and ham together, which is very nice. Three or four tablespoonfuls of meat ai'e enough. A little chopped parsley is sometimes added, but herbs ^ro not now- so much used in cooking as formerly, though they are au addition to the flavor. How tQ 'Pickle Tongues..^A good-sized tongue requires to boil at least three hours. It is a good plan to soak it over night in cold water. To took it, put it on in cold water and let it come slowly to the boil. Some cooks change the water when it is half done; if this course is taken, be sure that che fresh water is boiling before the tongue is placed in it. Roast 1»artridge. — Lard them well with- fat pofk; tie the legs down to the rump, leaving the feet on; while cooking, baste them well with but- ter. They require twenty-five or thirty minutes to cook. To make a gravy, put the drippings into a saucepan with a piece of butter about the size of an egg, and a little flour and hot water. Let it boil up once. To Dress Cold Fowl. — Take the remains of a cold fowl, remove the skin, then the bones, leaving the flesh in as large pieces as possible; dredge with flour, and fry a Ught brown in butter; toss it up in a good gravy well sea- soned and thickened with butter rolled in flour; serve hot with bits of toasted bread. . . . Bread Sauce for Partridges. — Cut up an onion, and boil it in milk until it is quite soft; then strain the milk "into a cup of stale breadcrumbs, and let it stand one hour. Then put it into a saucepan, with about two ounces of butter, a httle pepper, salt, mace and the boiled onion. Boil it all up together, and serve it in a sauce-tureen. Stewed Liver. — Cut up into slices half a pouiid of calf's liver and the same quantity of fat bacon; put first, a layer-of bacon at the bottom of a pie- dish, then one of liver; sprinkle wij:h pepp^- and salt, add one medium- sized onion and one apple, both cut up; cover down and let it stew gently in the oven for about one hour and a quarter. No water is required. How to Make Meat Tender. — Cut the steaks the day before into slices about two inches thick, rub them over with a small quantity of soda; wash off next morning, cut into suitable thickness, and cook as you choose. The same process will answer for fowls, legs of mutton, etc.. Try-, all who love delicious, tender dishes of meat. A iVice Supper Disli.- -Grate or mince lean ham very fine; mis with it the yelk of au egg and some cream; season with a very little niitmeg. Have ready some small slices of bread half an inch thick; toast them a delicate brown; then, Avhile hot, spread the meat over it; break the yelk "of an egg over Ihe top and brown sUghtly in the oven, and send to table hot. Spiced Veal. — One pound of veal,-chopped very fine; season with two well-beaten eggs, a tablespoonful" of butter, teaspoo«aful of salt and saga each. -*Put it into a cake-pan, and bake about-an hour. Slice when cold. Blint Sauce toy Iiamb. — Two full tablespoons of very finely-chopped young mint, one 6f poundad and sifted loaf-sugar, and six of the best via©* gar. Stir all these ingredients together until the eugar ia digsclvecU . COOKING RECIPES. 283 Deltcions Plavoi- to Lamb. — To give a delicious flavor to lamb which is to be eaten cold, put in the water in which it is boiled vhole cloves and long sticks of cinnamon. To one leg of lamb allow one small handful of cloves, two or three sticks of cinnamon. If the lamb is to be roasted, boil the cloves and cinnamon in water, and baste the lamb with it. Fillet of Veal Boiled. — Bind it round with tape, put it in a floured cloth, and in cold water; boil very gently two hours and a half, or if sim- mered, which is, perhaps, the better way, four hours will be taken; it may be sent to table in bechamel or with oyster-sauce. Care should be taken to keep it as white as possible. Cold Tongue on Toast. — Take cold smoked tongue or ham; mince or grate fine, mix it with the beaten yelks of eggs and cream or milk, with a dash of cayenne pepper; prepare thin, small, square pieces of buttered toast; place on a heated platter, putting a spoonful of the meat on each piece; cover with dish cover, and send to table hot; for breakfast or lunch. Veal Sausages. — Take fat bacon and lean veal in equal quantities, with a handful of sage, a httle salt, pepper, and, if at hand, an anchovy. Let all be chopped and beaten well together, floured, rolled, and fried. Veal sau- sages are better suited for persons whose digestion is not very strong than those made of pork. Excellent Tea Dish. — A deUcioiis dish for tea or lunch is made thus: On a very fine wire gridiron (or one made of wire net used for screens), place some shoes of salt pork, cut as thin as possible; on each slice lay a good sized oyster, or two small ones; broU and serve hot. This, with coffee, crisp toast, with chopped cabbage, makes an almost ideal lunch. A Good Breakfast Disli. — A. good dish for breakfast is made by chop- ping pieces of cold boUed or fried ham just as fine as it is possible to chop them; mix them with cold mashed potatoes, an egg or two, a little butter or cream, or both, form into balls, flour them, melt a httle butter in a frying pan, and bro\vn the balls. Serve hot. Mutton Pie. — Take the mutton chops from the forequarter, season high- ly with pepper and salt and put into a baking dish with alternate layers of apples, pared and sliced, and a httle sprinkling of chopped onion. Put a crust of not very rich pastry over the top, and bake for twenty or thirty min- utes in a hot oven. To Cook a Duck. — To cook a duck satisfactorily, boil it first until ten- der; this can be detei*mined by trying the wing, as that is always a tough part of a fowl. When tender, take it out, rinse it in clean water, stuff and put in the oven for about three-quarters of an hour, basting it often. Pressed Cliicken — Boil two chickens tender, take out the bones and chop the meat fine, add a small handful of bread crumbs, season to taste, ■with butter, pepper, salt, and a httle sage; pour in enough of the Uquor to make it moist; mold in any shape you choose, and, when cold, cut in shces. Scrambled Mntton.—Three cups of cold boiled mutton chopped fine, three tablespoonfuls of hot water, one-fourth of a cup of butter; put on th« Btove, and when hot break in four eggs and stir constantly until thick. Sea- son with pepper wd HsAi, 290 THE nOUSEROLD. Tlie Riglit "Way Ut Cook Steals — Broil Steak without salting. Salt draws the juice in cooking. It is desirable to keep this in if possible. Cook over a hot fire, turning frequently, searing on both sides. Place on a platter. Salt and pepper to taste. Boiled Tongue. — If the tongue is not hard, soak it not more than three honrs. Put it into a stewpan with plenty of cold water and a bunch of herbs; let it come to a boil, skim and simme*- gently ixntil tender, peel off the skin and garnish it with parsley and lemon. Frizzled Beef. — Chijj the beef as thin as paper with a very sharp knife. Melt in a frymg-pan butter the size of an egg, stir the beef about in it for two or three minutes, dust in a little flour, add half a teacup of rich cream, boil and serve in a covered dish. Roasted Tongue. — Soak for two hours; sprinkle salt over it, and drain in a colander; this should be done with fresh tongues before using; boil it slowly for two hours; take off the skin, roast, and baste with butter. Serve with brown gravy and currant jelly sauce. Spiced Beef. — Five pounds of the shank, boiled five hours, with celery seed. Drain off the gelatine, and then chop the meat very fine, add pepper and salt to taste, and put it into a cloth on a platter. Cover with the cloth and press it. Broiled Ham. — Cut into thin slices, pour boiling water over them, let- ting it remain ten minutes. Wipe the ham a little and place it on the grid- iron; this takes out the salt. Ham that has been boiled broils nicer than the uncooked meat. Liiver Fried as Cutlets. — Que egg to one pound of liver; have the Uver cut thin; scald; wipe dry with a towel; beat up the egg; dip the liver in the egg, then into powdered cracker; fry brown. This is very nice; serve with tomatoes, if preferred. A Good Way to Coolc Liver. — A good way to cook liver is to fry it in butter, with an onion cut in small pieces scattered over it. Cook slowly; when done, add a lump of butter and a little flour; stir well, and turn over the liver. Serve with Saratoga potatoes. Fish. Oyster Omelet. — Twelve oysters, if large, double the number if small; six eggs, one cup of milk, one tablespoonful of butter, chopped parsley, salt and pepper; chop the oysters very fine; beat the yelks and whites of the eggs separately, as for nice cake, the whites until they stand iu a heap. Put three tablespoonfuls of butter in a frying-pan, and heat while you are mix- ing the omelet. Stir the milk in a deep dish, with the yelks and seasoning. Next add the chopped oysters, heating them well as you add gradually. When thoroughly mixed pour in melted butter, and finally whip in the whites as lightly as possible. Have the butter in the pan very hot, and pour in the mixture. Do not stir it, but when it begins to stiffen, slip a broad- bladed knife around the sides and cautiously under the omelet, that the butter may reach every part. As soon as the center is fairly set, and the bottom brown, turn out into a hot dish. Lay the dish bottom upward over , coo KINO RECIPES. 291 ttie frying-pan, which must be turned upside down dexterously. This brings the brown side of the omelet uppermost. This is a delicious break- fast or supper omelet. Fish CUowder. — Take a cod or haddock weighing about four pounds; skin it, cut in small pieces and wash in cold water; take one-fourth pound (scant) of salt pork, cut in pieces and fry brown in the kettle in which the chowder is to be made; pare and slice five medium-sized potatoes and one small onion; place a layer of potato and onion in the kettle', then a layer of fish, dredge in salt, pepper and flour; put iu alternate layers until all is used; add hot water enough to cover, and boU gently thirty minutes; add one pint of milk, six crackers split and dipped in cold water; then cook ten minutes longer. Spiced Oysters—For 200 oysters, take one pint vinegar, one grated nut- meg, eight blades of whole mace, three dozen whole cloves, one teaspoonful salt, two teaspoonfuls whole allspice, and as much red pepper as will lie on the point of a knife; put the oysters, with their liquor, into a large earthen vessel; add vinegar and all other ingredients; stir well together and set over a slow fire; keep covered; stu- them several times to the bottom; as soon as they are well scalded they are done; put into jars; if a larger quan- tity is made it can be kept for a long time; of course these are eaten cold. Fried Oysters — Use for frying the largest and best oysters you can get. Take them from the liquor, lay them in rows upon a clean cloth and press another lightly upon them to absorb the moisture; have ready some beaten eggs and some cracker dust. Heat enough butter iu the pan to cover the oysters. Dip each one in the egg first, then into the cracker, rolling it over, that it may be completely covered. Drop them into the frying-pan and fry quickly to a light brown. Do not let them remain in the pan an instant after they are done. Serve dry, on a hot dish. Bi-oiled Oysters, — Choose large, fat oysters; Avipe them very dry; sprinkle them with salt and pepper, and broil upon one of the gridirons ■with close bars, sold for the purpose; you can dredge the oysters with flour if you wish to have them brown, and many pei'sons fancy the juices are bet- ter preserved in that way; butter the gridiron well, and let your fire be hot and clear; broil quickly and dish hot, putting a bit of butter upon each oyster as it is taken from the gridiron. Codtisli witU Cream. — Pick out carefully in flakes all the flesh from the remnants of some boiled codfish; melt a piece of butter ia a saucepan, and add to it a lai'ge pinch of flour and a gill of milk or cream, with pepper, salt, and grated matmeg to taste, also the least bit of cayenne; stir well; put in the fish, and gently shake it iu this sauce until quite warm. If the com- position be too dry, add a little milk or cream; then add, off the fire, the yelks of two eggs, beaten up with a little mUk, and serve. Broiled Salmon. — The middle sUce of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cup of drawn butter, very rich, in wb'ch has been stirred a tableapoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Oarnisb with p&relejr and sliced eggs. 292 THE EOXrSEBOLv* Oyster Patty. — Scald the oysters in their own liquor, beard them, drain them perfectly dry, and flour and fry them lightly in butter. Take each oyster separately with a fork and put them into*a stewpan, strain the liquor in which you have scalded the oysters into the butter and flr>nr that remains in the frying pan, stir well together, and season with a little pc^^per, salt and a little juice of lemon; pour the whole on the oysters, and lot them stew. When nearly done thicken with a small quantity of butter rolled in flour, and fill your patties. Salmon Croquettes. — Mix the fish thoroughly with an equal quantity of boiled rice, adding a little melted butter, and salt and pepper to taste. Mold into small sausage-shaped forms, and roll them first in finely-pow- dered crackers, then in beaten egg yelk, and again in the cracker crumbs. Fry in hot fat like doughnuts. A palatable, nutritious food, easily prepared, and as the egg prevents the entrance of much fat they are readily digestible. Clams -witU Cream. — Chop fifty small clams, not too fine, and season ■with pepper and salt. Put into a stewpan butter the size of an egg, and when it bubbles sprinkle in a toaspoouful of flour, which cook a few minutes; stir gradually into it the clam liquor, then the clams, which stew about two or three minutes; then add a cup of boiling cream, and serve immediately. Baked Bluefisli. — Chop up an onion and fry it in butter; then add half a pound of soft, fine bread crumbs, a tablespoonful of fresh butter, a little chopped parsley, pepper, salt, and a few drops of lemon. After cooking ». very little, take it up and add a well-beaten egg. Stuff your bluefish with this. Serve the fish with a drawn butter sauce having a little finely-chopped pickled asparagus in it. Deviled Crabs.— Boil' your hard crabs, and takeout the meat and mince it. Grate two ounces of bread crumbs and mix with them two hard-boiled eggs chopped fine, some cayenne, salt, and lemon juice. Add all this to six ounces of the crab meat, make moist and rich with cream, clean the shells, fill them with the mixture, and put some bread crumbs over the top, and bronn in a hot oven. Crab Sauce. — Mix about two or three ounces of butter with a little flour, and melt it in about a pint of milk. Stir it over the fire for a few minutes. . Pick the meat from a fine boiled crab, chop it into small pieces, season it with a little cayenne, powdered mace and salt, and stir it into the melted butter and milk. Then warm it gradually and simmer for a minute or two, but do not let it boil. Panned Clams. — Allow one patty-pan with nearly upright sides to each person. Cut stale bread in rounds to fit the bottom of each pan, butter it, and wet with clam liquor. Fill each pan nearly full of clams, pepper and salt them, and lay a bit of butter on each. Put them in a dripping-pan, cover with another, and bake till the edges curl — about ten minutes. Serve in the pans. Codfisli Balls. — Boil and pick the codfish. Boil potatoes, mash well, mix with them a piece of butter, season with pepper and salt, and add cream enough to moisten them. Mix codfish and potatoes together in like pi-opor- tion, and add three or four chopped hard-boiled eggs, and a little fiijply- loiaeed onion. Make into cakes and fry in boiling lard. COOKING RF.CIPES. 293 Oyster Toast. — Toast white bread nicely, then place oysters with their juice on the fire; as soon as boiling remove, take out the oysters, set the juice back again and stir in a large tablespoonful of butter rubbed with a little flour, let this boil five minutes, remove, then add the yelks of two eggs, pepper, salt, a little chopped parsley, and the oysters, which have been pounded fine; use the mixture to spread over toast; set in the oven to heat thoroughly. HoAv to Cook Clams. — Take one dozen clams — open, saving juice and meat — chop the meat fine. Take six eggs, mixing the whites and the yelks; then mix the clams (juice and meat) with the eggs, and cook over a slow fire, Stirling constantly till the mixture has the consistency of stiff cream. Take off and serve — a dish tit for a king. Fisli Ci-oquettes. — Take one pint of any cold white fish, flake it very fine, remove all bones and pieces of skin; season it highly with salt, pepper, cayenne and onion juice. Let the taste decide, but remember that fish needs more than meat. Moisten the fish with one cup thick cream sauce. Clam Calces. — Make a batter of one egg, beaten light, with one cup of milk, two and one-half cups of flour, and a little salt; beat well together and then stir in lightly three dozen clams that have been washed and drained, and drop in hot fat with a tablespoonful of batter, and one or two clama in each spoonful, fry brown and drain in a colander. Serve immediately. Cornish Fisli Pie. — In Cornwall almost every- kind of fish is put into a pie, well floured over, with a little chopped parsley and onions, a little pep- per a,nd salt, some broth or water, and a nice short crust over it; there is a hole left in the crust at the top, and through this hole some cream is poured in just before serving. Pickled Oysters. — Open the oysters, and take each one away from its liquor; boil some vinegar, equal quantities, with the liquor of the oysters; put in some whole mace; drop the oysters into the boiling Uquor, and lift them speedily from the fire; then bottle them. This method keeps the oys- ters from shriveling. To Broil Smoked Halibut.—Select hahbut of a dark-brown color, the thinnest and hardest; soak twenty-four hours in cold water, with the flesh side down; only cover -with water; broil over hot coals; serve with a little butter, or poach eggs and dish them with the hahbut as if for ham. Clam Soup. — Twenty-five clams, opened raw and chopped fine; add three quarts of water; boil them one-half hour, then add a pint of milk, one onion chopped fine, thicken with butter and flour, beat three eggs in the tureen, and pour your broth over them boiling hot. Broiled Mackerel. — Split down the back and clean; be careful to scraps all the thin black skin from the inside. Wipe dry and lay on a greased grid- iron; broil on one side brown, and then on the other side. The side that has the skin on should be turned to the fire last. Oyster Ma.caroni._Boil macaroni in a cloth, to keep it straight. Put a layer in a dish seasoned with butter, salt, and pepper, then a layer of oys- ters, alternate, until the dish is full. Mix some grated bread with a beaten •gg. Spread over the top and bake. 294 TnP. HOUSFITOLD. Oyster Loaf. — Cut a round piece five inches across from the top of a nicely-baked round loaf of bread; remove the crumbs, leaving the cruet half an inch thick; make a rich oyster stew and put it in the loaf in layers, sprinkled ■with bread crumbs; place the cover over the top, cover the loaf with the beaten yelk of an egg and put it in the oven to glaze; serve very hot. Sauce Piquante for Fish. — Make a bro%vn sauce by frying a chopped onion in a little butter, adding a large teaspoouful of flour and a tumbler of stock. Simmer a little, strain, and put in a teaspoouful of vinegar, one of chopped cucumber pickle, and one of capers. Fisli Sauce.- -Take half a pint of milk and cream together, two eggs, well beaten, salt, a little pepper, and the juice of half a lemon; put it over the fire, and stir it constantly until it begins to thicken. Vegetables. Boiling Potatoes. — To boil a potato well requires more attention than is usually given. They should be well washed and left standing in cold water an hour or two, to remove the black liquor with which they are im- pregnated, and a brackish taste they would otherwise have. They should not be pared before boiling; they lose much of the starch by so doing, and are made insipid. Put them iuto a kettle of clear cold water, with a Uttle salt, cover closely, and boil rapidly, using no more water than will just cover them, as they produce a considerable quantity of fluid themselves while boiling, and too much water will make them heavy. As soon as just done instantly pour off the water, set them back on the range, and leave the cover off the saiicepan till the steam has evaporated. They will then, if a good kind, be dry and mealy. This is an Irish receipt, and a good one. Snap Beans ami Potatoes. — Snap some beans and parboil them; then poiir into a colander and let the water drain off. Ta,ke several potatoes, peel, and cut iuto small pieces; put into a saucepan a spoonful of lard and an onion cut up small, the potatoes, and last, the snap beans. If you have any beef broth, pour just enough into the skillet to cover the beans; if not, use boiUng water; season ■with salt and pepper; let it boil till the potatoes are done. Should there be any broth, pour it off; add a piece of butter the size of awalmit and dredge a little flour over the beans; mix thoroughly by stirring, and let it simmer a few minutes longer, then remove from the fire. To Cook Asparagus. — Scrape the stalks till they are clean; throw them into a pan of cold water, tie them up in bundles of about a quarter of a hundred each; cutoff the stalks at the bottom all of a length, leaving enough to serve as a handle for the green part; put them into a stew pan of boiling water, with a handftil of salt in it. Let it boil and skim it. When they are tender at the stalk, which will be in from twenty to thirty minutes, they aro done enough. Watch the exact time of their becoming tender; take them up that instant. While the asparagus is boiling, toast a slice of bread about half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; melt some butter, but do not put it over them. Serve with butter. Asparagus witli Eggs. — This dainty luncheon-dish ia made of what- ever asparagus may be left over from the previous day. Supposing there COOKING RECIPES. 295 are a dozen heads of asparagus, cut the green part iuto pieces the size of peas, melt an ounce of butter in a saucepan, add a tablespoonful of cream or milk, a tablespoonful of gravy, a Uttle pepper and salt, and three well- beaten eggs. Throw in the asparagus, stir the eggs quickly over the fire for half a minute till they are set, and pour the mixture neatly upon shoes of bread which have been dipped in boiling water and buttered. Ste-vved Citcuintoers.— Cut the cucumbers fully half an inch thick right through; put them in a saucepan, just covering them with hot water, and let them boil slowly for a quarter of an hour, or until tender, but not so as to break them, then drain them; you want now a pint of good cream, and put your cream with a teaspoouful of butter, in a saucepan, and when it is warm pop in the cucumbers, season with a httle salt and white pepper, cook five minutes, shaking the saucepan all the time, and serve hot. It is just aa deUcate as asparagus, and a very nice dish, indeed. Stuffed Tm-nips. — Peel and boil in boihng water well salted a quart of medium-sized turnips; as soon as they are tender drain them, cut a sUce from the top of each, scoop out half the middle with a teaspoon, mash the part taken out, with a Uttle salt, pepper, butter and the yelk of an egg, and fill the turnips -with the mixture; put on each one the slice cut from the top, brush them over with the beaten white of an egg, set them in a baking dish and brown them in a hot oven. Serve them hot. Macaroni. — People who like macaroni will find pleasure in eating it when prepared in this way: Boil it until it is tender, taking care to preserve the shape so far as possible. When it is done drain off all the water and pour over it a little sweet milk, with a lump of butter and plenty of pepper and salt. While the macaroni is boihng, cook in a separate saucepan enough tomatoes to make a pint when stewed. When the macaroni is i-eady for the table, pour the tomatoes over it; serve hot. Stitff'ed Egg Plant. — Cut them in half lengthwise, and parboil them in salted water; scoop out most of the inside and pound this to a paste in the mortar with a httle fat bacon and some mushrooms previously chopped up, a little onion also chopped, pepper and salt to taste, and a httle crumb of bread soaked in stock. Fill each half with this mixture, lay them in a well buttered tin and bake for about a quarter of an hour. StulTed Squash. — Pare a small squash and cut off a sUce from the top; extract the seeds and lay one hour in salt water; then fill with a good stuffing of crumbs, chopped salt pork, parsley, etc., wet with gravy; put on the top slice; set the squash in a pudding dish; put in a few spoonfuls ol melted butter and t'nace as much hot water in the bottom; cover the dish very closely and set in the oven two hours, or until tender; lay within a deep dish and pour the gravy over it. Saratoga Potatoes. — Cut raw potatoes in sUces as thin as wafers with a thin sharp knife; lay them in cold water over night, a bit of alum will make them more crisp; next morning rinse in cold water and dry with a towel. Have ready a kettle of lai-d, hotter than for fried cakes, and drop in the potatoes a few at a time. They will brown quickly, skim out in a colander and sprinkle with salt, or lay them on a double brown paper in the oven till dry. If any are left over from the meal, they caa be warmed in the oven, uid will be juat as good, for another time. 286 THE KOUfiEHOLD. Baked Onions. — Peel ten largo onions without breaking the layers; boil them for half an hour in well-salted boiling water, and drain them; when cool enough to handle cut a half-inch slice from the top of each, and take out a teaspoonful of the middle part; chop these pieces fine, mix them with half a cup of stale bread crumbs, a saltspoonful of salt, quarter of that quantity of pepper and the yelk of a raw egg; use this force meat to stuff the onionis, lay them on a baking dish, brush T;hem with the white of the egg beaten a little, dust them with tine bread crumbs and bake them slowly for fortj minutes. Serve them hot. Potato Dumplings. — Peel some potatoes and grate them into a basin of Water; let the pulp remain in the water for a couple of hours, drain it off, and mix with it half its weight of flour; season with pepper, salt and chopped onions. If not moist enough add a little water. Eoll into dumplings the eize of a large apple, sprinkle them well with flour, and throw them into boiling water. When you observe them rising to the toi^ of the saucepan, they will be boiled enough. An Appetizing Entree._Take cold boiled cabbage, chop it fine; for a medium-sized pudding dish full add two well-beaten eggs, a tablespoonful of butter, three tablespoonfuls of cream, with pepper and salt ad lihilimi. Butter the pudding dish, put the cabbage in and bake unJl brown. Thia may be eaten cold, but it is much better if served hot. It is especially good with roast pork or pork chops. Fried Cawliflower. — Pick out all the green [leaves from a cauliflower and cut off the stalk close. Put it, head do^vnward, into a saucepan full of boiling, salted water. Do not over boil it. Drain it on a siev.e, pick it out into small sprigs, and place them in a deep dish with plenty of vinegar, pepper and salt. When they have laid about an Lour in this, drain them, dip them in batter, and fry iu hot lard to a golden color. Irish Stew. — This is the stew that is mostly made in Ireland. Put some slices of boiled corned beef (never fresh) into a stewpan vnth a good deal of water, or tliin stock, two large onions sliced, and "some cold boiled potatoes (whole) and a little pepper. Stew gently until the potatoes are quite soft and have taken up nearly all the gravy; some will break; but they should be as whole as possible. Turn all out on a flat dish and serve. To Cook Spinacli. — Boil spinach in the ordinary way; drain it and get off all the water; chop it just as finely as possible — it cannot be divided too much. Take a small onion, slice it very fine and brown it in butter; chcp this fine and mix it with the spinach; have a teacup of milk, a tablespoonful of flour, a dessertspoonful of butter, some salt and popper; stir in the spinach and cook about ten minutes. Tomato Pie—Peel and slice enough green tomatoes to fill one pie; to this allow four tablespoonfuls of vinegar, one of butter, and three and a hall of sugar, flavor with nutmeg, bake with two crusts very slowly. If you choose you may stew the tomatoes first, and then there is no danger of the pie being too juicy. Kxcellent Way to Cook Tomatoes. — A delicious dish (especially suit- able with cutlets, steaks, broiled ham, or anything served without gravy) may be made by cutting tomatoes into thin slices, and grilling them over a . COOKING RECIPES. 297 liharp fire for ten minutes, or thereabouts; they should then be coated with a mixture of bread crumbs, fresh bu' ter, mustard, salt, pepper and sugar (proportions according to taste), and returned to the gridiron, or put into a hot oven to crisp. Baked Beets. — One of the most satisfactory ways to cook beets is to bake them; when boiled, even if their jackets are left on, a great deal of the best part of the beet is dissolved and so lost. It will, of course, take a little longer to bake than to boil them, but this is no objection; allow from fifteen to twenty minutes more for baking; slice them and eat as you would if they were boiled. One nice way to serve them is to chop them fine. After they d,re oooked season with pepper, salt and butter. Ijille Cabbage. — Wash a large cabbage, cut it in inch pieces, rejecting the stalk, and drain it in a colander. Meantime peel and chop an onion, fry it for one minute in two tablespoonfuls of drippings of butter, add the cab- bage, with a teaspoonful of salt, and a quarter of a saltspoonful each of pep- per and grated nutmeg, cover it, and simmer it for twenty minutes, stirring it frequently to prevent burning. Serve it hot. Vegetable Hasli. — Chop, not veiy fine, the vegetables left from a boiled dinner, and season them with salt and pepper. To each quart of the chopped vegetables add half a cup of stock and one tablespoonful of butter. Heat slowly in the frying-pan. Turn into a hot dish when done, and serve immediately. If vinegar is liked, two or more tablespoonfuls of it can be stirred into the hash while it is heating. Baked Cabbage. — Boil a firm head for fifteen minutes, then change the water for more boiling water; boil till tender, drain and set aside to cool^ Mince some boiled ham; mix with bread crumbs; add pepper, one table- spoonful of butter, and two eggs well beaten, and three tablespoonfuls of milk; chop cabbage very fine; mix all together, and bake in a pudding-dish till brown. Serve hot. Succotash. — Cut the corn from eight or ten cobs; mix this with one-third, the quantity of Lima beans, and cook one hour in just enough water to cover them. Drain off most of the water; add a cup of milk, with a pinch of soda stirred in. When this boils, stir in a great spoonful of butter rolled in flour, season with pepper and salt, and simmer ten minutes longer. Potatoes a la Dncliesse. — Take some cold, boiled potatoes, cut them into rounds, cutting with a cake cutter wet with cold water. Grease the bottom of a baking-pan and set the rounds in it in rows, but not touching one another, and bake quickly, first brushing them all over— except, ol course, on the bottom — with beaten egg. When they commence to brown, lay a napkin, folded, upon a hot dish and range them regularly upon it. Macaroni Cheese. — Boil two ounces of macaroni, then drain it well. Put into a saucepan one ounce of butter; mix it well with one tablespoonful of flour; moisten with four tablespoonfuls of veal stock and a gill of cream; add two ounces of grated cheese, some mustard, salt and cayenne to taate, put in the macaroni and serve as soon as it is well mixed with the sauce and quite hot. Ste-»ved Itlushrooms. — SUce the mushrooms into halves. Stew ten min- utes in a little butter seasoned with pepper and salt and a very little "vrater. 298 THE TTOUSEnOLB. Drain, put tbe mushrooms into a pie dish; break enough eggs to cover them over the top; pepper, salt and scatter bits of butter over them; stew with bread crumbs and bake until the eggs are set. Serve in the dish. Stewed Carrots. —Boil the carrots until they are half done, then scrape and cut into thick sUces; put them into a stewpan with as much milk as will hardly cover them; a very little salt and pepper, and a small quantity of chopped parsley; simmer them until they are perfectly tender, but not Lrokeu. When nearly done add a piece of butter rolled in flour. Serva hot. Potato Croquettes. — Take six boiled potatoes, pass them through a sieve; add to them three tablespoonfuls of ham, grated or minced finely, a little grated nutmeg, pepper and salt to taste, and some chopped parsley; ■work into this mixture the yelka of three or four eggs, then fashion it into the shape of balls, roll them in bread crumbs, and fry in hot lard, and serve with fried parsley. Imitation Duck. — Boil two onions iintil nearly soft; then chop them fine, and mix with pieces of stale bread crusts that have been soaked awhile in cold water or milk. Add a little powdered sage, some pepper and some salt. Grease a baking tin, put the mixture in, and strew over the top some grated bread and bits of butter. Bake it for half an hour and serve for breakfast, or a side dish at dinner. Potatoes Pried Wliole. — When nearly boiled enough, put small po- tatoes into a stew^jan with butter, or beef dripping; shake them about to prevent burning, till they are brown and crisp; drain them from the fat. It ■will be an improvement if they are floured and dipped in the yelk of an egg, and then rolled in finely-sifted bread crumbs. This is the ordinary French method. Scalloped SqnasU. — BoU and mash the squash in the customary way and let it cool; beat the yelks of two eggs, and when the squash is nearly cold, whip these into it, with three tablespoonfuls of milk, one of butter rolled in flour and melted into the milk; pepper and salt to taste; pour into a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a quick oven. To be eaten hot. Potato Pie. — Peel and grate one large white potato into a dish, add the juice and rind of one lemon, the beaten white of one egg, one teacup of white sugar, one cup cold water; pour this into a nicei under crust and bake; when done have ready the beaten whites of three eggs, half cup powdered sugar, flavor wit^ lemon, spread on the pie and return to the oven to harden. A Delicious Disli. — Take a largo fresh cabbage and cut out the heart. Fill the place with stuffing, or veal chopped very fine, and highly seasoned, rolled into balls -with yelk of egg. Then tie the cabbage firmly together and boil in a kettle for two hours. It makes a very delicious dish, and it is often useful for using small pieces of meat. Haricot Beans.—Soak half a pint of the small white beans over night in just enough cold water to cover them; the next day boil two hours, strain and put in a pie-dish with one-half ounce of butter, a teaspoonful of finely- chopped parsley, previously fiied; cover with slices of rmy bacon, and bake a quarter of an hour. 00 KING RECIPE!^ 299 Potatoes Pried -ivltli Butter. — Nicely wash and pare some floury po- tatoes; cut each iuto any form you fancy, such as a large lozenge, etc.; then thinly slice them, so that the pieces may be of a uniform shape; clip them into either a sweet or savory batter, fry them in plenty of butter, and serve them quite hot, with either salt or pounded loaf-sugar strewn upon them. Scalloped Tomatoes. — Pare and slice; scatter fine crumbs in the bot- tom of a bake-dish; cover with slices of tomatoes, seasoned with sugar, pep- per, salt and butter; cover with crumbs and then with tomatoes; fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown. Celery Sauce. — Pick and wash two heads of celery, cut them into pieces an inch long, and stew them in a pint of water and a teaspoonful of salt until the celery is tender. Rub a large tablespoonful of butter and a spoonful of flour well together; stir this into a pint of cream, put in the celery, and let it boil up once. Serve hot with boiled poultry. Fried Potatoes. — The French method of cooking potatoes affords ft most agreeable dish. The potatoes are peeled, wiped, and cut into thin slices, and thrown into a frying-pan containing an abundance of hot lard. As soon as they become brown and crispy, they are thrown in a colander to drain them; then sprinkle with salt, and seiwe hot. Onions and Tomatoes. — A side dish, which will be new to many cooks, is made by slicing very thin some onions and green tomatoes, in about equal proportions, and frying them together just as you fry onions alone. Salt them well, and, if there is any danger of their being greasy, drain before flerving. Sauce Rol>ert. — Put two medium-sized onions, chopped very fine, with a large lump of butter, in a stew-pan; let them brown well, constantly stir- ring; add a teaspoonful of flour mixed with half a pint of good stock; salt and pepper; cook about five minutes; add a teaspoonful of mixed mustard and one of vinegar. Tomato and Onion Omelet. — Take equal parts of sliced onions and tomatoes, peeled and freed from pips, chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the tomatoes, with pepper and salt, and stir the mixture on the fire. Make a plain omelet in the usual way, and insert this in the fold on dishing it. Scalloped Onions. — Boil, till tender, six large onions. Take them up, di'ain and separate them; put a layer of bread or biscuit-crumbs in a pud- ding-dish, then a layer of onions alternately, until the dish is full. Season with pepper and salt, add a little butter, moisten with milk, and brown hall an hour in the oven. Baked Cauliflower. — Put cauUflower to soak in salted water for an hour or more; look over carefully; remove the hard stalks and leaves; scald for five minutes; cut into Jpieces and put into a pie-dish; add a little milk, and season with pepper, salt and butter; cover the whole with dry grated cheese and bake. Green Corn-Cakes. — Cut the com from the cob and stir it into a graham batter made mth sweet milk; fry, and serve hot with melted butter. 800 THE nOUSEHOLD. Scalloped Potatoes — Pare the potatoes, cover the bottom of a baking- dish with bread crumbs, theu add a layer of sUced potatoes, then bits of butter, salt and pepper, fill the dish with the alternate layers, wet the whole with mUk, and bake the whole for an hour and a half. Lima Beans with Cream—Put a pint of the shelled beans into just enough boiling salted water to cover them, and boil them tender; then drain ofl'the water; add a cup of boiling milk (or better, cream), a little piece of butter, pepper and salt. Let the beans simmer a minute in the milk before serving. Com with Tomatoes — Cut the corn from the cob and put it with an equal quantity of tomatoes that have been sliced and peeled; stew these together for half an hour; then season to taste with salt and pepper and a little sugar; stir in a liberal piece of butter and simmer a few minutes longer. Browned Potatoes—Steam or boil small-sized potatoes, peel and place them in a stewpan with some melted butter, shake occasionally, and when all are well browned serve upon thin slices of toast which have been dipped in Chili sauce that has been thinned with a little weak vinegar. Tomato Sauce. — Pare, slice and stew the tomatoes fqr twenty minutes. Strain and rub through a colander, leaving the hard and tough parts behind. Put into & sauce-pan with a httle minced onion, parsley, pepper, salt and sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil up and serve. Baked Tomatoes for Brealcfast. — Take a quart of cold stewed toma- toes, beat into it two eggs, two tablespoonfuls of bread crumbs, a tablespoon- ful of chopped parsley, a little more salt and pepper, and bake for twwity minutes in a quick oven. Potato Sno%v. — Take large white potatoes and boil them in their skins until tender, drain and dry them near the fire, and peel; put a hot dish before the fire and rub the potatoes through a coarse sieve into it; do not touch afterwards or the flakes will fall; serve immediately. Potato Puffs. — Take any outside slices of cold meat, chop and season with pepper, salt and cut pickles. Mash potatoes, making them into paste with an egg; roll cut with a dust of flour; cut round with a saucer. Put the seasoned meat on one-half and fold like a putf. Fry a light brown. Potato Fritters. — Grate six cold boiled potatoes, add to them ono pint of cream or new milk, and flour enough to make as stiff a baiter as for other fritters, the yelk of three eggs, then the beaten whites, salt, and fry in sweet butter. Fried Egg Plant. — Peel and parboil five minutes, cut slices crosswise, season with pepper and salt, roll the slices in the beaten egg, then in fine breadcrumbs (or they may be dipped in batter); fry a light brown in hot lard. Horseradish Sauce. — Grate the horseradish, boil an egg hard, pound the yelk, and add to the above a little raw cream, mustard and vinegar added the last thing. It must all be mixed cold and then heated. COOKING UECIPES. 301 Potato Balls.— Masli boiled potatoes; add butter, size of an egg, two Bpoonfula of milk, a little salt; stir it well; roll with your hands into balls; roll them in egg and crumbs; fry them in hot fat, or bro\vTi in the oven. To Prepare Potatoes for Breakfast. — A nice way to prepare potatoes for breakfast is to cut cold boiled ones in square pieces, and .dip them in beaten egg, and put them on a buttered pie-pla-te in the oven; when they are hot and bro^vn send them to the table. Green Corn Pudding. — Take twelve cars of sweet com, grated, one and one-half pints of milk, four well-beaten eggs, and one and-half teacups of sugar. Mix the above. Bake it for two hours in a buttered dish. Caiiliflower Omelet. — Take the white part of a boiled cauliflower; after it is cold chop it very small and mis with it a sufBcient quantity of well- beaten egg to make a very thick batter. Tomato Toast. — Prepare the tomatoes as for sauce, and while they are cooking toast some slices of bread very brown, but not burned; butter them on both sides, and pour the tomato sauce over them. Tomatoes Fried. — ^Do not pare them, cut in slices; dip in pounded crackers sifted. Trv in butter. Salads and Relishes. Fine Cucumber Pickles. — Make a brine that will bear an egg, and drop in the cucumbers; cover them with grape leaves; weight them down, and let them stand ten or more days. Then take them out, drain well, and soak a day or two in plenty of clear water, frequently changed. Afterward put them in a kettle with grape and cabbage loaves and a lump of alum. Cover with weak vinegar, and let them stand until they turn green. Then take out, drain, and put into stone jars. For each three gallons of pickles use one gallon of cider vinegar, and place into it one ounce each of mace and celery seed, two ounces of ginger, three ounces each of cloves and stick cin- namon, four ounces each of mustard seed (black and white mixed), choice black pepper and allspice, two tablespoonfuls of ground mustard, a handful of chopped horseradish, two pods of red pepper, four onions, and two pounds of sugar. Boil, and pour it hot over the pickles. More sugar can be added to suit the taste. Cover the jar very closely, and expose to the sun every day during hot weather. Egg Pickle. — Obtain a moderate-sized, wide-mouthed earthen jar, sufficient to hold one dozen eggs; let the latter be boiled quite hard; when fuilj done, place the same, after taking them up, into a pan of cold water. Remove the shells from them, and deposit them carefully in the jar. Have on the fire a quart (or more, if necessary) of good white wine vinegar, into which introduce one ounce of raw ginger, two or three blades of sweet mace, one ounce of allspice, half an ounce of whole black pepper and salt, and half an ounce of mustard seed, -with four cloves of garlic. When it has simmered for half an hour, take it up and pour the contents into the jar, taking care to obser^'e that the eggs are wholly covered. When quite cold, stopper it down for use. It will be ready after a month. When cut into quarters they serve as a gamieh, and afford a nice relish to cold meat of any kind. 802 THE HOUSEHOLI). Delicious Beet Salad. — Boil some Bermuda beets and set tbem on ice to get thoroughly cold. If they are large they will take many hours of boil- ing, and must be cooked neither too long nor too quickly— in either case they will be tough and hard. Cut them up in small, not too thick, slices, add some nicely-sliced cold potatoes, and a shred or two of onion— just enough to flavor the salad. Now dress it with plain French di-essing of much oil, a little vinegar, salt and pepper. Arrange it in your salad dish, and having chopped finely a hard-boiled egg, arrange it over the salad, leaving a rim of almost an inch and a half uncovered. On this rim arrange sprigs of the small watercress. With the deep red of the beets showing through the delicate green of the cress and the white and yellow of the egg, the salad looks beautifully, and it tastes so deliciously that it can never go begging. The Bermuda beets must be tised, as they are the sweetest and richest. Some people add a little raw sliced apple— the fruit must be tart and soft. Celery Salad. — Take three bunches of celery, chop fine in a chopping bowl, sprinkle over it salt and a little pepper, then beat up one egg in a saucepan, add half teacup of vinegar, two tablespoonfula of sugar, and four tablespoonfuls of salad dressing; stir it altogether and when it comes to a boil put in the celery and let it all boil for about five minutes, stirring con- stantly, then put it into a dish and have an egg boiled hard, which cut in slices and lay over the top; garnish around the edge with the tops of the celery. It is best when cold. I make chicken salad the same way, by taking as much chicken as celery, and a little more vinegar and salad. Potato Salad — To one pint mashed potatoes (those left over from din- ner are just right), add the smoothly-rubbed yelks of three hard-boiled eggs, reserving the whites cut in transverse slices to garnish the dish; slice one cucumber pickle, one teaspoonful ground mustard, pepper and salt to taste; heat one teacup good vinegar, dissolving in it a lump of butter the size of a walnut; pour the vinegar over the pickle and seasoning, and add the mashed potatoes by degrees, rubbing and incorporating thoroughly. We think you will find it an agreeable addition to the table. Chicken Salad. — Cut the meat from two chickens, or one if you want a small dish. Add an equal quantity of shred lettuce, after you have cut the chickens into narrow shreds two inches long. Mix in a bowl. Prepare a dressing thus: Beat tha yelks of two eggs, salt lightly and beat in, a few drops at a time, four tablespoonfuls of oil; then, as gradually, three tea- sjioonfuls of hot vinegar and half a teaspoonful of best celery essence. The mixture should be thick as cream; pour over the chicken, mix well and Ughtly, put into a salad dish and lay sections of two hard-boiled eggs on top, with a chain of sliced whites around the edge. Pickled Cauliflower. — Take half a dozen small heads of cauliflower and break them into sprigs; then boil them in enough salt and water to cover them; let them scald until a sprig from the broom can be run through them, or a fork will pierce them easily; then skim out into jars and make a pickle of one gallon of vinegar, half a pound of brown sugar, one ounce of unground pepper, half an ounce of cloves, one ounce of white mustard seed, one ounce of celery seed and one ounce of turmeric; boil all together for twenty minutes, and pour while very hot over the cauliflower; cover closely and it "mil keep all wantex. COOKING- RECIPES. 'JOB Tomato Catsup— Cut ono peck of ripe tomatoea in halves, boil them in a lined saucepan until the pulp is all dissolved, then strain them well through a hair sieve and set the liquor on to boil, adding one ounce of salt, ono ounce of mace, one tablespoouful of black pepper, one teaspoonful of red pepper, one tablespoouful of ground cloves, five of ground mustard; let them all boil together for five or six hours, and stir them most of the time. Let the mixture stand eight or ten hours in a cool place, and add one pint of vinegar, and then bottle it; seal the corks and keep in a cool, dark place. IIo-»v to Dress Salad. — Take one-half a lemon and rub the inside of the salad bowl. Rub the yelks of two hard-boiled eggs, mashing them with a wooden spoon smooth; mix with them a tablespoouful of water and two tablespoonfuls of sweet oil. Add b)' slow degrees a saltspoonful of salt, a teaspoonful of mustard and a teaspoonful of powdered sugar. When these are all blended evenly pour in three tablespoonfuls of vinegar. Have your lettuce quite fresh and crisp, and picked over nicely; place in the salad bowl; do not stir it around, as that would cause it to wilt. Decorate the top of it with hoiled red beet, cut in different forms, and the hard boiled whites of your eggs. Asparagns Piclclecl. — Cut and wash the green heads of the largest asparagus; let them he two or three hours in cold water; scald them very carefully in salt and water, then lay them on a cloth to cool; make a pickle according to the quantity of your asj^aragus, of white wine vinegar and salt, and boil it. To a gallon of pickle put two nutmegs, a quarter of an ounce of mace, the same of whole white pepper, and pour the pickle hot over them; cover the jar with a thick cloth, and let it stand a week, then boil the pickle; when it has stood another week, boil it a third time, and when cold cover the jar close. liobster Salad — Eight eggs, one pint vinegar, four tablespoonfuls melted butter or sweet oil, one tablespoouful mixed mustard, one table- spoonful salt, one teaspoonful black pepper; mix altogether, put it over the fire to cook. Do not let it boil, it will thicken when done; stir constantly. Chop the lobster not fine, and lettuce the same, mix, but not till about time for eating. Add as much of the dressing as seems necessary to make the salad creamy, and then spread a little over the whole. The dressing will keep bottled a long time. It is nice with any meats. Cauliflower Salad. — Boil a cauliflower in salted water till tender, but not overdone; when cool, cut it up neatly in small sprigs. Beat up together three tablespoonfuls of oil, and one tablespoouful of Tarragon vinegar, with pepper and salt to taste; rub the dish very slightly with garlic, arrange tho pieces of cauliflower in it, strew over them some capers, a little Tarragon, chervil, and parsley all finely minced, and the least bit of dried thyme and marjoram powdered. Pour the oil and vinegar over, and serve. Tomato Salad. — Tomato salad is an agreeable entree, and goes well with almost any dinner, but particularly well ynih. fried or roast meats. To half a dozen medium-sized tomatoes, with the sldns removed and the toma- toes sUced, add tho yelks of two hard-boiled eggs, also one raw egg, well beaten and mixed with a tablespoouful of melted butter, a teaspoonful of sugar, with cayenne pepper and salt to suit the taste. When all these are xniied thoroughly, add half a small cup of vinegar. 304 'Ihj^J HOVHEllOLD. Hewing Salad.— Soak two herrings over nigbt; boil two quarts of po- tatoes wdth the skins on; when cold, peel and cut in dice; bone and skin the herrings and cut in dice; chop a largo onion fine; mix all together with pep- per and vinegar, enough to moisten. To be eaten with cream poured over. Serve on a largo, flat dish, and garnish with hard-boiled eggs and beets cut in slices. (This is the Swedish way. ) Cabbage Salad— One pint of good vinegar, four well-beaten eggs, half a cup of butter; put them on the fire, and stir constantly until the mixture begins to thicken; then add a tablespoonful of made mustard, two of salt, and oile of black pepper; chop one head of cabbage very fine, mth one buncb of celery, and soak in salt and water for two hours; drain and pour the dressing over it, and mix it. It will keep all winter ii a cool place, if kept well covered. By mixing lobster or chicken with it, you will have a nice salad. Something Nice. — Take the seeds out of green tomatoes, and cut the tomatoes in fine strips Mith scissors until you have six pounds of them. Add four or five good-sized bell peppers, green, after taking out the seeds and cutting fine. Add also two and a half pounds of white sugar and one quart of cider vinegar, a half ounce of cloves, and a small quantity of mace. Cook all about an hour, and you will have nice spiced tomatoes. • Sweet Cucumber Piclcles. — Take ripe cucumbers, cut out the inside, pare, and slice in squares an inch or two long and one wide, as you fancy. Take seven pounds of this, boil in salt water until tender, then drain. In a porcelain kettle put one quart of vinegar, three pounds of sugar, one ounce cassia buds, one of cloves, one-half allspice. Boil together, then add the cucumber, and simmer all two hours. German Salad. — Take six medium-sized cold potatoes, and slice thin, "three good-sized sweet aj^ples, also cut in small sUces, four silver skinned onions chopped fine, and a little parsley cut in bits; dress these with two tablespoonfuls of oil, salt, pepper, sugar, and a little mustard and vinegar to blend the whole; beat it very light, and stir through the salad; garnish with hard-boiled eggs cut in rings. Carrot Salad. — Wash and scrape tender, rich-colored carrots; throw them into fast-boiling water, and boil until soft; cut them into very thin slices; put them into a glass bowl, and sprinkle with sifted loaf sugar; add the juice of a large lemon, and a wineglassful of olive oil; garnish the dish with very thin slices of lemon, and any kind of green salad leaves. Pickled Onions. — Peel small silver butter onions and throw them into a, stew pan of boiling water; as soon as they look clear take them out with a strainei'-ladle, place them on a folded cloth covered with another, and when quite dry put them into a jar and cover them with hot spiced vinegar. When quite cold pack them down and cover with a tight cover. Winter Salad. — Chop very fine some nice cabbage with a Uttle onion and celery; salt and pepper to taste; take the yelk of an egg and stir with a fork, and drop one drop at a time into some salad oil until the egg is quite thick; add four tablespoonfuls sti-ong vinegar, one tablespoonful mustard. Tou must stir the egg very quickly while putting the oil and vinegar in. This is v«ry nice when made right. . UOOKIN-Q REOIPES. 305 Ham Salad. — Take your fragment of cold boiled ham left after eUcing, remove all dark and dry portions, also all the fat; mince evenly and fine; take enough rich, sweet cream to set the mince, a saltepoonfal of strong, ground mustard, the same of fine siigar, and a good pinch of cayenne pep- per; mix thoroughly with the ham; garnish 'with sprigs of parsley, and you have a nice dish for tea. French Mustard. —Slice up an onion In a bowl; cover with good vine- gar; leave two or three days; pour oft vinegar into a basin; put into it one teaspoonful pepper, one of salt, one tablespoonful brown sugar, and mus- tard enough to thicken; smooth the mustard for vinegar as you would flout for gravy; mix all together; set on the stove and stir until it boils, when re- move, and use it cold. Spiced Apples. — Eight pounds of apples, pared and quartered; four pounds of sugar; one quart of vinegar, one ounce of thick cinnamon, one- half ounce cloves; boil the vinegar, sugar, and spice together; put in the apples while boUing, and let them remain until tender (about twenty min- utes); then put the apples in a jar; boU do^vn the syrup untU thick, and pour over them. To Pickle Red Cait»l»ages. — SUce them into a sieve, and sprinkle each layer with salt. Let the whole drain three days; then add some sUced beet- root, and place the whole in a jar, over which pour boiUng vinegar. The purple-red cabbage its the finest. Mace, bruised ginger, whole pepper, and cloves may be boiled with the vinegar, and will make a great improve- ment. Cucujnber Catsup. — Grate three dozen large cucumbers and twelve white onions; put three handfuls of salt over them. They must be prepared the day beforehand, and in the morning lay them to drain; soak a cup and % half of mustard seed, drain it and add to the cucumbers, with two spoonfuls of whole pepper; put them in ajar, cover with vinegar, and cork tight; keep in a dry place. Salad Dessert. — ^Boil and mash a white potato, add the yelks of two hard-boiled eggs. "WhUe the potato is warm, beat all smoothly together, add melted butter or oil-prepared mustard, salt and vinegar to taste. The potato increases the quantity of dressing, and cannot be distinguished from eggs. Plcltled Oysters— Select the largest oysters, drain off their liquor, and wash them in clear, water; put them in a stew-pan with water proportioned to the number of oysters, some salt, blades of mace, and whole black pep- per. Stew them a few minutes, then put them in a pot, and when cold, add as much pale vinegar as will give the liquor an agreeable aeid. Clover Vinegar. — Put a large bowl of molasses in a crock and pour over it nine bowls of boiling i-ainwater; let it stand until milk warm, put in two quarts of clover blossoms, and two cups of bakers' yeast; let it stand two weeks, and strain through a towel. Nothing will mold in it. Salad Dressing—Six tablespoonfuls of melted butter, six tablespoon- fuls of cream, one teaspoonful of salt, half teaspconfiil of pepper, one tea- spoonful of gi'ound mustard, one cup of vinegar; then add three eggs beaten to a foam, remove from the fire and stir. 806 TUE HOUSEHOLD. Fruit Salad. — A new dish with which epicures tempt fate and give an impetus to stomach anodynes is composed of sliced oranges, sliced pine- apples, sliced bananas, sliced hard-boiled eggs, sliced cucumbers, vinegar and sugar. It is called a fruit salad. S-weet Pickles. — Take eight pounds of green tomatoes and chop fine; add four pounds of brown sugar, and boil down three hours; add one quart of vinegar, a toaspoonful each of mace, cinnamon, and cloves, and boil about fifteen minutes. Let it cool, and put into jai-a or other vessel. Chili Sauce. — Twelve ripe tomatoes, pared, two large peppers chopped fine, one large onion chopped fine, two teacups of vinegar, one tablespoon- ful salt, one cup brown sugar, one teaspoonful each of allspice, nutmeg, cloves, and ginger. Boil all together. Currant Catsup. — To five pints of strained currants add three pounds of sugar, one pint of vinegar, and a tablespoonful of cinnamon, one of pep- per, one of cloves, one of allspice, one-half of salt; scald them well three- quarters of an hour; then put it in bottles and cork tight. Grape Catsup. — Five pounds of grapes; boil and press through colan- der; two and a half pounds of sugar, one pint of vinegar, one tablespoonful each of cinnamon, cloves, allspice, and cayenne pepper, and half a table- spoonful of salt. Boil until the catsup is rather thick. Preserved Tomatoes.— A jDOund of sugar to a pound of tomatoes. Take six pounds of each, the peel and juice of four lemons, and a quarter of a pound of ginger tied up in a bag. Boil very slowly for three hours. Spiced Cuii-ants. — Three pounds of sugar to seven pounds of currants, one teaspoonful of cinnamon, one of cloves, one of allspice, pepper if desired. Boil half an hour, etiriing enough to prevent burning. Spiced currants are especially good M'ith meat. Tomato Butter. — Sixteen pounds nice tomatoes, one quart vinegar, eighi pounds sugar. Boil all together until thick. When half done add two large spoonfuls of cinnamon, one of ground mace, and a teaspoonful of cloves or allspice. Hot Slaw. — Shave the cabbage fine; put it on with just water eiiougb to cook it; when it is done put a little milk in, salt and pepper; then rub a little flour in some butter and stir in. An egg may be stirred in in place of the flour. Cucumber Salad. — Peel and slice cucumbers, mix them with salt, and let them stand half an hour; mix two tablespoonfuls salad oil and the same quantity of vinegar, and a tablespoonful of sugar and one of pepper for the dressing. Bread and Rolls. slight Points in Bread-making. — 1. Good wheat flour. Some va- rieties of wheat, such as are deficient in gluten, Avill not make good flour. 2. A good miller to grind the wheat. The bread-maker should be sure to find the good miller. 3. The wheat should not be ground when very dry. Choose a " wet ■pell" for tho grinding. COOKING RECIPES. 30T 4. The flour should be sifted before using, to separate the particles. 5. Good yeast. This made from new hops. Stale hops -vnll not, with certainty, make hvely yeast. 6. Thorough kneading. After it has had enough, knead it awhile longer. 7. Do not let the dough rise too much. Nine out of every ten bread- makers in this country let their bread " rise" until its sweetness has been destroyed. 8. The oven can be too hot as well as too cool. The " happy medium" must be determined and selected. There are three kinds of bread, viz.: Sweet Bread, Bread and Sour Bread. Some housewives make sour bread, a great many make bread, but few make sweet bread. " Sweetness " in bread is a positive quaUty that not many bread-makers have yet discovered. To Make Graliani Bread. — Set the sponge to rise over night, using milk instead of water, and adding for every three quarts of flour a cup of molasses. In the morning, add a little salt and enough of flour to make a dough just thick enough not to be molded. Put in baking-tins to rise, and when light bake in a moderate oven. Do not mold at all. Eye bread and graham bread should be made soft; molding spoils the bread, making it hard, dry, and chippy. To Keep Bread Moist—Have the dough stiff when it is set lor the last risiug. The larger the proportion of flour to that of moisture in the dough the longer it will keep moist. After the bread is baked and cold, put it in a tin box or an earthen jar with close cover, and keep it covered tightly. Bread thus made, and kept cool, and always from the air, will last and be moist for a week. Home-Made Crackers. — Beat two eggs very Ughtly, whites and yelks together; sift into them a quart of flour, a teaspoonful of salt; add a table- spoonful each of butter and lard, and nearly a tumblerful of milk; woi-k all thoroughly together; take a fourth of the dough at a time and roll out half as thick as a mUk cracker, cut in small rounds, and bake quickly to a hght brown. Rice Bread. — Eice bread makes a pleasing variety at the breakfast table. Take one pint of well-cooked rice, half a pint of flour, the yelks of four eggs, two tablespoonfuls of butter melted, one pint of milk and half a teaspoonful of salt; beat these all together, then, lastly, add the whites of the four eggs, which you have beaten to a stiff froth. Bake in shallow pans or in gem tins. Servo warm. Sontliern Batter-Bread or Egg-Bread._Two cups white Indian meal, one cup cold boiled rice, three eggs well beaten, one tablespoonful melted butter, two and a half cups milk, or enough for soft batter, one tea- spoonful salt, a pinch of soda. Stir the beaten eggs into the milk, the meal, salt, butter, last of all the rice. Beat well three minutes, and bake quickly in a shallow pan. Indian Bread._One pint of sweet milk, two tablespoonfuls of molasses, a little salt, one yeast cake, and for every cup of wheat flour put in two of Indian meal until as thick as pound cake. Turn into well-buttered tins and set in a warm place to rise over night. Then set in 9> elow oven to bftkQ ftbout three-fourths of aix hour, 808 THE HOUSFHOLI). Squash Biscuit. — One pint of strained squash, one half cup of yeast, •one small cup of sugar, and a piece of butter the size of an egg; beat the Bquash, butter and sugar thoroughly, add yeast and beat again, add flour till quite stiff to stir with a spoon, let it stand over night, in the moi-ning put in gem pans, or make into biscuit, let rise and bake; these should be eaten ■while hot. Broivn Bread. — One pint cornmeal, pour over it one pint boilmg water, teacup molasses, shorts or graham flour enough to make a stiff batter, two eggs, one teaspoonful of soda dissolved iu a little boiling water; steam three hours by putting in a pan in a steamer over a pot of hot water; keep the water boiling all the time. Bread Clieesecaltes. — Slice a penny loaf as thin as possible, pour on it a pint of boiling cream. When well soaked, beat it very fine, add eight eggs, half a pound of butter, a grated nutmeg, half a pound of currants, a spoon- ful of brandy or white wine. Beat them up well together, and bake in raised crusts or patty pans. Graliam Gems. — Take cold water and make a batter of graham flour, a trifle thicker than for griddle cakes; salt a little if you like; bake in iron gem pans; the pans should be well heated before the batter is put in; bake in a very hot oven about twenty minutes. It will imjirove them to use part sweet milk, though they are good without. Oatiueal Crackers. — One teacup of oatmeal, and water enough to make a dough; mix well and quick; if it wUi bear to be rolled out M'ith the rolling pin, roll it; Iceep at it in the same way until it is one-quarter of an inch thick; do it very quickly or it will dry; make only dough enough at onetime for one cracker; do not brown in baking. Rosettes. — Beat the yelks of three eggs very light until they thicken. Add one quart of milk and one tablespoonful of melted butter and a tea- spoonful of salt. Mix three teaspoonfuls of baking powder with three cups of flour, and add to the milk and eggs. When all the lumps are beaten out add the whites of the eggs whipped to a stifl' froth. Bake immediately in mufiSn pans in a quick oven. Frencli Rolls.— -One pint milk, small cup yeast, and flour enough to make a stiff batter; let them rise well, add one egg, one tablespoonful batter, and flour enough to make it stiff enough to roll; knead well and let it rise; then knead again, roll out, cut with round tin, put in a pan and let them rise until very light; bake quickly and you will have deUcious rolls. Mix in the morning and have them for tea. Tea Rolls. — One pint of milk, one quart of flour, two tablespoonfuls of butter or butter and lard, one-half Vienna yeast cake. This makes the sponge. Let it raise, salt it, dissolve a very small quantity of soda, and put into the sponge. Mix it with a quart of flour and let it raise again, then cut out and put in pans, to raise very light before putting into the oven. Scotcli Sliortbread._Eub together into a stiff short paste two pounds of flour, one pound of butter, and six ounces of loaf sugar. Make it into square cakes about a half-inch thick, pinch them all along the edge at the top, dock over the whole surface of the cake, put them on tins so as to touclj ^ch other by their edges, and bake in a moderate oven. . Odd KING jtscipss. m S'rench Toast — Beat four eggs very light, aud stir with them one pint of milk; slice some nice white bread, dip the pieces into the egg' and milk, then lay them into a pan of hot butter and fry brown. Sprinkle a little pow- dered sugar and cinnamon or nutmeg on each piece, and serve hot. German Cream Biscuits. — Take four ounces of butter, six ounces of powdered loaf sugar, seven ounces of floux-, one tablespoonful of fresh cream, and one egg. Make the above into a dough, beating it well; then roll it out very thin, cutting it into square pieces two inches long and one broad. Bak« in a quick oven, and when done they should be a light yellow brown. Graliam Biscnits. — Three cups graham flour, one cup white do., three cups of milk, two tablespoonfuls of lard or butter, one heaping large spoon- ful of white sugar, one saltspoonful of salt, one teaspoonful of soda, two tea- spoonfuls cream of tartar; mix and bake as ordinary soda biscuit. They are good cold. Oatmeal Gems—One beaten egg, one cup of sweet milk, one cup of cold oatmeal pudding, beat all together, add half a teaspoonful of soda, and one and one-half cups of flour. This quantity will fill the gem pan. Does not hurt some dyspeptics. Breakfast Rolls Without Soda. — Two eggs, one and a half cups of milk, a teaspoonful of salt, and flour enough to make a thick batter. These must be baked in an iron gem pan, or they will be a complete failure. A quick oven is desirable. Dyspepsia Bread. — One pint bowl of graham flour; dissolve one-half a teaspoonful of soda in two- thirds of a cup of yeast and add to the mixture one teacup of uMlasses; pour in suflficient warm water to make it somewhat thinner than flour bread. Oatmeal Wafers. — Oatmeal wafers are relished by babies and older children, too. Take a pint of oatmeal and a pint of water, with almost a teaspoonful of salt; mdx and spread on buttered pans; make it just as thin as it is possible and yet have the bottom of the pan covered; bake slowly. Oatmeal Biscuit. — Take half a pound medium oatmeal, quarter of a pound flour, one dessertspoonful of baking powder; mix with two ounces butter and half a gill of milk, made hot in a saucepan. KoU out quickly, and bake in very thin cakes. lilglit Rolls.—Boil four potatoes; mash them and put into a pint of boiled milk, two tablespoonfuls of butter melted in the milk; flour enough to make a stiff batter; half a pint of yeast, one teaspoonful of salt. Graham Wafers.— Put a pinah of salt into one-half pound of graham flour; wet it with one-half pint of sweet cream; mix quickly and thoroughly; roll out as thin as possible, and cut in strips; prick and bake in a quick oven. Good Brown Bread.— Pour cups of cornmeal, three of rye, one of molasses, one large teaspoonful of soda dissolved in warm water. Mix very thin, steam three hours, and bake half an hom*. Try it. Railroad Teast.—One tablespoonful of ginger, one teaspoonful of soda^ one pint of boiling water; thicken with coarse flour or middlings; let it rise, and Bet in a cool place. XJae a teaspoonful to a baking of salt-rising bread. 310 TBS ROUSF.EOLD. Rice Biscuits. — Take half a pound of sugar, half a pound of the beet ground I'ice, half a pound of butter, and half a pouuint of pulp, boil slowly, stirring well to prevent burning, until it is a smooth thick paste. Excellent marmalade is made by mixing the sifted pulp of wild plums and crab apples. Gooseberry Jelly. — Boil sis pounds of green iinripe gooseberries in six pints of water (they must be well boiled, but not burst too much); pour them into a basin and let them stand covered with a cloth twenty-four hours; then strain through a jelly bag, and to every pint of juice add one pound of sugar; boU for an houi-, then skim it and boil for one-half hour longer. Spiced Peaclies. — Pare, stone, and halve the fruit; allow nine pounds of peaches to four of sugar, and nearly one pint of vinegar; boil the fruit in water until tender; then pour off, and add the sugar and vinegar, with a few whole cloves, cinnamon and a Uttle mace. Boil half an hour. Q,ainee Marmalade. — Pare, core and quarter the quinces; boil them gently, uncovered, in water until they begin to soften; then strain them through a hair sieve, and beat in a mortar or wooden bowl to a pulp; add to each pound of fruit three-quarters of a pound of sugar; boil it till it be- comes stiff, and pour into small molds.. BlacltbeiTy Jelly. — This preparation of the blackberry is more agree- able than the jam, as the seeds, though veiy wholesome, are not agreeable to all. It is made in the same way as currant jelly; but the fruit is so sweet that it only requii'es half the weight of the juice in sugar. Jellies Witliowt Fruit. — To one pint of water put one-fourth of an ounce of alum; boil a minute or two; then add four pounds of white sugar; continue the boiling a little; strain while hot; and, when cold, put in half a. twenty-five cent bottle of extract of vanilla, strawberry, lemon, or any other flavor you desire for jelly. Crab Apple Jelly — Cut out the eyes and stalks of the apples; halve them and put in a preserving kettle with enough water to prevent burning. Cook until soft; then strain through a sieve, and afterward through a muslin bag; to every pound of juice allow one and one-quarter pounds of sugar. Boil gently for twenty minutes. Liemon Jelly — Isinglass, two ounces; water, one quart, boil; add sugar, one pound, clarify, and, when nearly cold, add the juice of five lemons, and the grated yellow rinda of two oranges and two lemons; mix well, strain off the peel, and put it into glasses or bottles. Blackberry Jam. — To each pound of fruit add three-fourths of a pound of sugar; then put together and boil from one-half to three-fourths of an hour. COOKING RECIPES. 316 Currant Jelly — Fill a jar with currants and place it in a kettle of boil- ing water. Boil till the fruit is well softened, stirring frequently, then strain through a cloth, and to every pint add a pound of white sugar. Boil ten minutes, skimming until quite clear. Black currant or grape jelly can be made in the same way. Apple Jam — Core and pare the apples; chop them well; allow equal quantity in weight of apples and sugar; make a syrup of the sugar by adding a httle water, boiling and skimming well, then throw in a little grated lemon peel and a little white ginger. Boil until the fruit looks clear. Plum Preser»'es.— Weigh your plums, scald them, put on a dish or waiter; be sure to strain; weigh as much sugar as fruit, and to every pound add a gill of water; let sugar boil, skim, add scalded fruit, cook two hours and a half; put in air-tight jars. PicUled Peaches and Plums._To seven pounds fruit, three pounds sugar, one quart vinegar, one ounce cloves, one ounce cinnamon. Scald vinegar and sugar three mornings in succession, and pour on the fruit. The third morning scald altogether. Tapioca Jelly. — Wash eight ounces of tapioca well; then soak in one gallon fresh water, five or six hours; add the peels of eight lemons, and set all on to heat; simmer till clear; add the juice of the eight lemons with wine and sugar to taste; then bottle. Isinglass Jelly._Put four ounces isinglass and two ounces cloves into one gallon water, boil it down to half a gallon; strain it upon four pounds of loaf sugar; add, while cooling, a little wine; then bottle. Gooseberry Jelly. — Sugar, four pounds; water, two pounds; boil to- gether; it will be nearly solid when cold; to this syrup, add an equal weight of gooseberiy juice; give it a short boil, cool, then pot it. Cranberry Jelly. — Make a veiy strong isinglass jelly. When cold, mix it with a double quantity of cranberry juice. Sweeten and boil it up; then strain it into a shape. The sugar must be good loaf, or the jelly will not bo clear. Peach Marmalade. — Peaches too ripe for preserving answer for mar- malade. Pare and quarter them, allowing three-quarters of a pound of sugar to each pound of fruit, and half a pint of water to each pound of sugar. Boil one hour and a half, stirring constantly. Goosebeii-y Jam—Take what quantity you please of red, rough, ripe gooseberries, take half the quantity of lump sugar, break them well and boil them together for half an hour or more, if necessary. Put into pots and cover with paper. Pickled Apples.— Apple pickles are delicious. Pare and halve the apples, removing the cores carefully, to keep them in good shape. Steam till soft. Put spiced vinegar over them. Puddings, Pies, Etc. Apple Fritters. — First pare the apples, and then with an apple-corer out out the core from the wenter of each; then cut them across in shoes 316 TITE ITOtrSHS-OLP. about one-third of an inch thick, having a round opening in the center. Next make a fritter batter by the following recipe: Beat three eggs well; add a part of one pint of milk and a little salt; then the remainder of the pint of milk and one pint of flour alternately, beating it all quickly. The slices of apples must now be immediately dip)ped in this batter and fried in boiling lard; sprinkle over with sugar and serve in a circle, one overlapping the other, with or without sweet sauce in the center. Amber Pudding. — Four eggs, their weight in sugar, butter and flour, , peel of one lemon, and grated rinds of two; beat the butter with your hand to a cream, then add the flour, sugar and beaten eggs by degi-ees, then the peel and juice of the lemons; butter a mold, and when all is well mixed fill it quite full; put a buttered white paper over' the top and tie well over with a cloth, put iu a pan of boiling water and boil for about four hours. Apple Cliarlotte—Take a loaf of stale bread, and butter the slices; pare and sUce a dozen apples; take a lemon, grate the skin, and save the juice; place at the bottom of a stoneware bakmg dish a layer of apples; scat- ter brown sugar on it, some of the lemon gratings, and a little juice; theu put in a layer of the buttered bread; keep on until your dish is full, having the crust on top; bake in a moderately hot oven. Do not make it too sweet. Apple Pudding. — Peel and quarter enough apples to cover the bottom of a deep tin plate; then make a batter of sour milk, soda and flour, with a tablespoonful of lard to enough flour to make a batter that will cover the apples. This should not be thicker than for pancakes. Pour it over the apples and bake till brown. Then, when done, turn it on a large plate with the crust down. Over the apples scatter sugar and cinnamon. Apple Souffle. — One pint of steamed apples, one tablespoonful of melted butter, half a cup of sugar, the white of six eggs and the yelks of three, and a slight grating of niitmeg. Stir into the hot apples, the butter, sugar, and nutmeg, and the yelks of the eggs well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three- pint dish, and turn the soufiie into it. Bake thirty minutes in a hot oven. Serve immediately with any kind of sauce. All the Year Round Pudding — Line a pie-dish with paste, spread on three ounces of any kind of jam (raspberry is the best); then beat well in a basin the following: Three ounces of bread crumbs, the same of sugar and butter, the rind and juice of half a large lemon; add this to the pasti^y and jam, and bake half an hour. An Excellent Pudding._One-half pound suet, shred fine; one half pound grated bread crumbs; one-quarter pound of loaf sugar, the yelks of four eggs and whites of two well beaten; two tablespoonfuls of orange mar- malade or sliced citron, if preferred. To be put into a butter mold and boiled for two hours. To be served with wine poured over it, or sauce. Pudding a I'Elegante.— Cut thin sHces of light white bread, and line a pudding-shape with them, putting in alternat-e layers of the bread and orange marmalade, or any other preserve, till the mold is nearly full. Pour over ail a pint of warm milk, in which four well-beaten eggs have been mixed. Cover the mold with a cloth, and boil for an hour and a half. Serve ydih YfiuQ sauce, . COOKING RECIPES. 317 Delicious Apple Sauce. — Pare and slice thin as many apples as you wish. Put them inro a tin basin or pudding dish, ^vith enough sugar to make them sweet and a little water. Bake slowly until soft. They will ♦urn a rich red, and have a flavor far exceeding stewed apples. Apple Dumplings. — Make them the usual way, place them in a deep pudding dish; make a liquor of water, sugar, butter, and a. little nutmeg; the liquor should very nearly cover the dumplings; bake on one side, turn them on the other; bake about three-fourths of an hour. Albany Puffs—Beat the yelks of six eggs until they are very light; stir in a pint of sweet milk, a large pinoh of salt, the whites of the eggs beaten to a froth, and flour enough to make a batter about as thick as boiled custard. Bake in gem pans in a quick oven. Apple Custard—Take a half cup of melted butter, two cups sugar, three cups stewed apples, four eggs, whites and yelks separately beaten. Bake in pie plates in bottom crust. Brown Bettj- — -Take one cup bread crumbs, two cups chopped sour apples, one half cup sugar, one teaspoonful cinnamon, two tablespoonfula butter cut into small bits. Butter a deep dish and put a layer of chopped apple at the bottom, sprinkle with sugar, a few bits of butter and cinnamon, cover with bread crumbs, then more apple. Proceed in this way until the dish is full, having a layer of crumbs on top. Cover closely and steam three quarters of an hour in a moderate oven, then uncover and brown quickly. Eat warm with sugar and cream, or sweet sauce. This is a cheap but good pudding, better than many a richer one. Bread Pudding. — Soak two or three French rolls cut into slices in a pint of cream or good milk; add the yelks of six eggs, beaten, some sugar, orange-flower water, three pounded macaroons, and a glass of white wine; tie it up ill a basin, or buttered cloth; put the pudding in boiling water, and let it boil for half an hour. Serve with wine sauce. Baked Lemon Pudding. — Mix the following ingredients together in the order in which they are placed: Moist sugar, one-quarter pound; bread crumbs, six ounces; eggs, well beaten, three; lemon peel grated and juice, two; bake one and a half hours in a moderate oven. Bird's Nest Pudding. — Pare and core as many apples as will stand in a dieh, and fill the holes with sugar. Make a custard of a quart of milk, eight eggs, and a quarter of a pound of sugar. Pour it over the apples, grate a nutmeg over the top, and bake one hour. Fried Bananas. — Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in butter. Serve immediately. Cup Plum Pudding. — Take one cup each of raisins, currants, flour, bread crumbs, suet, and sugar; stone and cut the raisins, wash and dry the currants, chop the suet, and mix all the above ingredients well together; then add two ounces of candied peel and citron, a little mixed spice, salt, and ginger, say half a teaspoonful of each; stir in four well-beaten eggs and milk enough to make the mixture so that the spoon will stand upright in it; tie it loosely in a cloth, or put it in a mold; plunge it then into boiling water, »ud boil for three and a half hours. 818 THE HOUSEHOLD. Cranberry Sauce—Waah and pick over the cranberries; put on to cook in a tin or porcelain vessel, allowing a teacup of water to each quart. Stew alowly, stirring often until they are thick as marmalade. Take from the fire in Uttle over an hour, if they have cookod steadily; sweeten plentifully with white sugar and strain through a coarse net into a mold wet with cold water. Do this the day before using, and at dinner time turn from the mold into a glass dish. Chocolate Pudding — One quart of milk, fourteen even tablespoonfula of grated bread crumbs, twelve tablespoonfuls of grated chocolate, six eggs, one tablespoonful vanilla; sugar to make very sweet. Separate the yelka and whites of four eggs; beat up the four yelks and two whole eggs together veiy light with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar, and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla, and use as a meringue. Chocolate Cream Custards — Set to boil a quart of milk; mix with half a cup of cold milk two ounces of grated sweet chocolate, pour some of the boiUng milk into it, and then pour all back into the pan of boiling milk, stir-i ring it all the time; when quite heated and about coming to the boiling point, add the yelks of six eggs which have been beaten with a cup of powdered sugar; when these are nicely blended add three whites, beaten with a little vanilla, keeping the three other whites for frosting; put in cups, and a table- spoonful of the frosting on the top of each cup. CranbeiTy Pudding. — Cranberry pudding is made by pouring boiling water on a pint of dried bread crumbs; melt a tablespoonful of butter and stir in. When the bread is softened add two eggs, and beat thoroughly with the bread. Then put in a piat of the stewed fi-uit and sweeten to your taste. Bake in a hot oven for half an hour. Fresh fruit may be used in place of the cranberries. Slices of peaches put in layers make a dehcious variation. Coffee Custard. — Mix one egg with a cup of freshly-ground coffee, pour on it a pint of boiling water; boil five minutes. Pour it off clear into a sauce- pan, add a pint of cream and boil. Beat from five to eight eggs -rt-ith one and one half cups of sugar, and pour the boiling mixture over this, !j[irriug it well. Set the whole in boiling water, and stir ixntil it thickens. Cranberry Roll. — Stew a quart of cranberries ui just water enough to keep them from burning. Make very sweet, strain and cool. Make a paste, and when the cranberry is cold spread it on the paste about an inch thick. KoUit, tie it close in a flannel cloth, boil two hours, and serve with sweet sauce. Stewed apples or other fruit may be used in the same way. Delicious Fritters— Put three tablespoonfiils of flour into a bowl, and pour over it sufficient hot water to make it into a stiff paste, taking care to stir it well to prevent its getting lumpy. Leave it a little time to cool, and then break into it, without beating them first, the yelks of four egga, the whites of two, and stir and beat all together. Have your fat or lard hot, and drop a dessertspoonful of batter in at a time, and fry a light brown. Serve on a hot dish with a spoonful of jam or marmalade dropped in between each fritter. COOKING RECIPES. 319 CroMr's Nest. — Fill a deep pudding tin or dish with apples cut in thin slioee; sugar and cinnamon, or lemon, to sweeten and flavor to taste, and a little water; cover with a thick crust; bake until apples are tender; serve hot with bard sauce, or with cream and sugar; be sure to cut air holes in the crust to let the steam escape. Cream Fritters. — Beat three eggs to a froth, add half a pint of cream, the same of milk, a teaspoonful of salt, one pint flour, two teaspoonfuls bak- ing powder; stir to a smooth batter; fry in hot lard the same as doughnuts. These are good hot or cold. Serve with sweetened cream or maplo molasses. Cake Pudding. — Take odd bits of cake (if two or three kinds all the better), break in small pieces, put them in a pudding dish which has been previously buttered, make a rich custard; pour over the cake; bake or steam. It is made still nicer by adding cocoanut frosting, and setting in the oven till of a Ught brown. Cocoannt Puddiug. — One-half pound of butter, one-half pound of sugar, whites of eight eggs whipped to a froth. The white portion of one cocoanut grated into minute particles. Grease pan with butter, and bake. For this pudding desiccated cocoanut answers as well as fresh cocoanut. Castard Pudding. — Take a pint of cream, six eggs well beaten, two spoonfuls of flour; half a nutmeg grated, and salt and sugar to taste; mix them together; butter a cloth and pour in the batter; tie it up, put it into a saucepan of boiling water, and boil it an hour and a half. Serve with melted butter. Cream Batter Pudding. — Half pint sour cream, half pint sweet milkj half pint flour, three eggs, half teaspoonful soda, a little salt.. Beat eggs separately, adding the yelks last. Bake in a slow oven, and you ^vill find this the queen of puddings. Egg Pudding. — Take any number of eggs, their weight in flour, brown sugar and butter, and a few currants or chopped raisins, as preferred. Mix well together by means of the eggs. Bake in buttered molds; serve hot, with wine sauce. Cracker Pudding. — Pour one quart boiling water over six soft crackers, let stand until very soft; add three or four eggs, one cup raisins, one-fourth spoonful salt, sweeten, flavor or spice, bake. Very nice. Citron Pudding. — Mx one quart of cream with three spoonfuls of sugar, one-half pound of flour, one-half pound of citron peel, yelks of six eggs and a little nutmeg. Bake in teactips in a quick oven. Cottage Pudding. — One cup of sugar, one cup of sweet milk, one pint of flour, two tablespoonfuls of melted butter, one teaspoonful of soda, two teaspoonfuls of cream tartar, one egg. Cracked Wlieat Pudding — Cracked wheat mixed with milk in the proportion of half a cup to a quart, and flavored with cinnamon and a raisin or two, makes a very good pudding. Cream Custard. — Eight eggs, beat and put into two quarts of cream; •weeten to taste; add nutmeg and cinnamon, 820 THE HOUSEHOLD. Date or Prune Pudding — Take a quart of milk, beat six eggs, half the ■whites in half a piut of milk, and foiir spoonfuls of flour with a little salt, and two of beaten ginger; then by degrees mix in all the milk and a pound of dates, tie it in a cloth, and boil it an hour; melt butter and pour over it. Damsons are veey nice instead of the dates or pi-unes. A Delicious Pudding — gift two tablespoonfuls pf fiour, and mix with the beaten yelks of six eggs, add gradually one pint of sweet cream, a quar- ter of a pound of citron cut in very thin slices, and two tablespoonfuls of sugar; mix thoroughly, pour into a buttered tin, and bake twenty-five min- utes. Serve with vanilla sauce. Danfly Pudding. — One and one-half pints of milk, four eggs, sugar to taste. Boil the milk and yelks and one teaspoonful of corn starch. Beat the ■whites to a stiff froth, after the cream is cooked, put it in a dish to cool. Then drop the whites, after sweetening, on the cream. Brown the top a few minutes. I^nglisli Plum Pudding. —One-half pound currants, one pound raisins, one-half pound of beef suet, butter the size of an egg, three eggs, one nut- meg, two teaspoonfuls of lemon, three-fourths of a pint of milk, a Uttle salt, flour sufficient to stiffen, mix well together; put into a bowl and bake four hours; cOver bowl with a cloth. Sauce. — Three tablespoonfuls com starch, one-half pint milk, one-half cup of sugar, one tablespoonful of butter; boil five minutes. Economical Family Pudding. — Bruise with a wooden spoon, through a colander, six large or twelve middle-sized potatoes, beat four eggs, mix ■with a pint of good milk, stir in the potatoes, six ounces sugar and flavoring, butter a dish, bake half an hour. This receipt is simple and economical, as cold potatoes, which may have been kept two or three days, till a sufScient quantity iS collected, will answer quite well. Egg Sauce. — Boil half a dozen eggs hard, when cold remove the shell, cut each egg in half crosswise, and each half into four quarters. Put them into one pint of melted butter. Floating Island Custard— One-half gallon sweet milk, eight eggs beaten to a froth, yelks and whites beaten separately, add one tablespoonful of flour and a little milk. Set the milk on the stove in a tin basin or a por- celain kettle, bring it to a boiling heat, add the mixture of yelks of eggs and flour, let it boil up thick, stirring constantly. Flavor ^vith lemon unless Bome other flavoring is preferred (lemon is best), beat the whites of the eggs to a stiff froth, sweeten the custard to your taste, place the white of eggs on top, let it remain over the stove a minute, then take it off and serve. This makes a very nice dessert if made properly, and is good either hot or cold. This receipt is enough for eight or ten persons. Orange Fritters. — One pound of flour, one pint of milk ■with a tea- spoonful of salt in it, and one-quarter of a pound of melted butter, and three eggs beaten very light. Prepare four oranges by removing the yellow rind and every particle of white pith; di'vide into small pieces without breaking the sldn. In each spoonful of batter put a piece of orange, and fry a golden bro'wn; sift powdered sugar over as soon as taken ftom the pan. . COOKlXCf RECIPES. 321 Fntit Roll—Make a crust as usual, which roll out in a long sheet. Cut « quantity of fruit, peaches, apples, or plums, or small fruit mashed, or jam, which spread thickly over and sprinkle ■with sugar; roll up and fold the ends over; then wrap in a strong cloth and tie closely, and place in a ateamer. Serve with sauce or sweetened cream. Pig Pudding — Take a quarter of a pound of figs, poand them in a mortar, and mix gradually half a pound of bread crumbs, and four ouncfts of beef suet, minced very small, add four ounces of pounded sugar, and mix the whole together, with two eggs beaten up, and a good teacup of new milk. When all these ingredients are well mixed, fill a mold and boil for four hours, Farmers' Pudding—Heat one quart of milk to boiling, then stir in, slowly, one teacup of maizena. Mix with this about six good apples, pared and sliced, and add two tablespoonfuls of sugar, one of butter, and a little allspice and nutmeg. Pour the whole uito a deep dish, and bake until done, which ^^ill be in about forty minutes. Prnit Pudding. — One egg well beaten, one cup sweet milk, one and one-half cups of berries, half cup of sugar, one spoonful of butter, one cup bread crumbs. Bake in a shallow dish. Ginger Pndding.—Five eggs, two cups of sugar, two cups of butter, four cups of flour, one cup of molasses, one cup of sour milk, one teaspoon- ful of soda, ginger and allspice to taste. Bake in a pan or steam in a mold or pan. Sauce for Ginger Pudding._One-half pint of molasses, one pint of sugar, one-half pint of butter, ginger to suit the taste, and a httle water. Boil all together until the sauce becomes somewhat thick. Golden Pudding— Half a pound of bread crumbs, quarter of a pound of suet; quarter of a pound of marmalade, quarter of a pound of sugar, four eggs* mix the suet and bread crumbs in a basin, finely minced, stir all the ingredients well together, beat the eggs to a froth; when M'ell mixed put into a mold or buttered basin, tie down with a floured cloth, and boil two hours. Serve with powdered sugar over it. Graham Pudding— One cup of graham flour, half a cup of sweet milk, a little salt, a teaspoonful of baking powder. Turn over a pudding- dish full of sliced apples sweetened with either sugar or molasses. Bake till thoroughly done. This is a good dish for those who cannot eat rich pie- crust, and may be varied by using different kinds of fruit. Hard Times Pudding._Half a pint of molasses, half a pint of water, two teaspoonfuls of soda, one teaspoonful of salt. Thicken with flour enough to make a batter about like that for a cup cake. Put this in a pud- ding-bag; allow room to rise. It would be safe to have the pudding-bag about half full of the batter. Let this boil steadily for three hours. Sauce to serve with it is made thus: Mix two teaspoonfuls of either white or browa sugar with a lump of butter the size of a butternut; a Uttle salt and one large spoonful of flour should be mixed with the butter and sugar. When free from lumps pour boiling water slowly over it, stirring all the time. Let it boil up onoe or twice to make it of the desired tbickneBa. 322 TEE UOUSEllOLn. Hard Sauce for Puddings — Stir to cream one cup of butter with three cups powdered siigar; when light, beat in juice of a lemon, two teaspoon- fuls nutmeg. Home Pudding. — One pint of milk, yelks of two eggs, three crackera rolled fine, and bake. Use three-fourths of a cup of sugai-, and the whitea of the eggs for frosting; spread over the jjudding and return to the oven for a few minutes. Indian Pudding— Boil two quarts of milk, and while boiling stir in cornmeal enough to make it of the consistency of mush', take one cup ol Buet, one cup of molasses, one tablespoonful each of cinnamon and ginger and stir into the pudding; scald all together well, and then set away to get cool; add three well-beaten eggs, butter, size of egg, one cup each of cur- rants and raisins, salt and sugar enough to serve without sauce if you wish; then bake three hours slowly. Brandy sauce makes it equal to English plum pudding. Indian Apple Pudding. — Pour three pints of scalded milk over one pint of sifted Indian meal, stir in two large spoonfuls of molasses, two tea- epoonfuls of cinnamon or ginger, and one teaspoonful of salt, add a dozen apples, pared and sliced very thin. Bake in a yellow nappy for three hours. Serve with a sweet sauce. Kiss Pudding. — One quart milk, three tablespoonfuls cornstarch, the yelks of four eggs, one-half cup sugar and a little salt. Place part of it, with salt and sugar, on the stove and boil. Dissolve the cornstarch in the rest of the milk and stir into the boiling milk; also, add the yelks of the eggs and flour. Frosting. — The beaten whites of the towr eggs, with one-half cup of sugar flavored with lemon. Cover the pudding and nicely brown. Save a httle frosting to moisten the top, then put grated cocoanut over top to give it the appearance of snowflake. Kent Pudding. — One quart of milk, six ounces of ground rice, three eggs, currants, sugar, and spice to taste. The milk and rice should be boiled overnight, and the other ingredients mixed in the next morning. Stir the mixture well before putting it into the oven. Liemon Meringue Pudding. — One qiiart milk, two cups bread crumbs, four eggs, one-half cup butter, one cup white sugar, one large lemon, juice and half the rind grated; soak the bread in the milk; add the beaten yelks with the butter and sugar rubbed to a cream, also the lemon. Bake in a buttered dish until firm and slightly brown; draw to the door of the oven and cover with a meringue of the whites whipped to a froth, yrith three table- spoonfuls of powdered sugar and a little lemon juice. Brown very shghtly; sift powdered sugar over it and eat cold. You may make an orange pud- ding m the same way. Lemon Custard — One cup of sugar, one of sweet milk, one tablespoon- ful of butter, three eggs, one lemon— mix lemon juice with yelks and sugar, add milk next, then the butter and flour. When the custards are cool epread on the whitea, well sweetened, and set back in the stove to brown. Magic Pastry. — Two tablespoonfuls of povinded sugar, four ounces of fi!iC flour, two egga. Mis all together very smoothly, and fry in lard. COOKING RECIPES. 323 Ijemon Flitters. — Among the nicest of fruit fritters are those made of lemon. To cne cup of milk and one egg allow the juice and pulp of one lemon. Thetse may be served with sauce; with the grated peel of half the lemon added to flavor the sauce. Lemon Pudding. — One pound of sifted sugar, one pint of cream, one- half pound of butter, six eggs, and one lemon. Beat the butter and sugar to a cream, add the well beaten eggs, the grated lemon both pulp and peel, and the ci'eam. Stir well, and bake. • I^enion Flup-Jack.s. — One pint of milk, four eggs, juice of one lemon, flour to make a light batter, pinch of soda. Fry in hot lard. Serve with sugar and nutmeg. Molasses Sauce. — One cup of molasscs, half a cup of water, one table- spoonful of butter, a little cinnamon or nutmeg (about a half teaspoonful), one-fourth of a teaspoonful of salt, three tablespoontuls of vinegar. Boil ail together for twenty minutes. Lemon juice may be used in place of vinegar if desired. This is very nice for an apple or rice pudding. niaple Sugar Sauce. — Break half a pound of maple sugar in small bits, put it into a thick saucepan over the fire and melt the sugar until it forms a clear syrup; then remove it from the fire and stir in two heaping tablespoon- fuls of butter cut in small bits. Serve the sauce hot with any fruit pudding. Mountain Dew Pudding.—Thi'ee crackers, rolled, one pint of milk, yelks of two eggs, and a small piece of butter. Bake one-half hour, then take the whites of the eggs, beat to a stiff froth, add one cup of sugar, and put it on the top and bake fifteen minutes. Orange Pudding. — Peel and cut in bits five oi'anges, rejecting the eeeds. Sprinkle a cup of sitgar over it. Boil a pint of milk, to which add the yelks of three eggs, well beaten, with one tablespoonful of cornstarch. When it thickens pour it over the fruit. Beat the whites of eggs with a tablespoonful of white sugar. Frost the pudding and brown it in the oven. Substitute strawberries or peaches if you like. Peach Pudding. — Beat the yelks of six eggs and one cup of sugar light; moisten one tablespoonful of cornstarch with milk and stir in the yelks of the eggs; flavor to taste. Stir this mixture in one quart of boiling milk. Let it boil up once. Line bottom of a pudding dish with peaches, peeled, cut in half, and sugared. Pour over them a layer of the custard; then peaches, and so on until the dish is full, leaving the last layer of custard; cover the tops with the whites of the eggs whipped to a froth; put in the ov€n and brown. Serve hot or cold. To Ice Pastry —To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some powdered sugar. Put it back into the oven to set the glaze, and in a few minutes it will be done. Great care should be taken that the paste does not catch or bum in the oveu^ which it.ia very liable to do after the icing is laid on. Orange Roly Poly — Make a short, light dough, the same as is used for any dumplings, roll into an oblong shape and cover the paste thickly with S24 TEE HOUSEHOLD. sweet oranges, peeled, stirred thin and seeded; spiinkle mth sugar, roll up closely, folding and pinching down the edge to keep in the syrup. Steam an hour and a half. Serve with cream and sugar or hard sauce. Pail Pudding. — This is a New England dish, and is nice where appe- tites are expansive. Take three cups of fine rye meal, three cups of Indian meal, one egg and three tablespoonfuls of molasses; add a little salt and allspice, and enoiigh rich sweet milk to make a batter stiff enough to drop from a spoon. Fry to a good brown in hot lard. Pineapple Fritters — One pint of flour, half pint of milk, thi-ee eggs, half teaspoonful soda, thi-ee-fourths teaspoonful cream tartar, one table- spoonful sugar, salt to taste. Peel and slice one juicy pineapple, and cover with sugar; let it stand over night; stir in the batter when ready to fry. To be eaten while hot, with sugar. Pineapple Pudding. — Peel the pineapple, taking care to get all the specks out, and grate it; take its weight in sugar, and half of its weight in butter; vwh these to a cream and stir them into the apple; then add five eggs and a cup of cream. It may be baked with or without the paste crust, as you may prefer. PeacH Potpie. — Put a plain pie ciMist round the edge of a pan; cut up some peaches, and put a layer of them into your pan, then a layer of sugar and nutmeg; cover with a crust, and bake slowly for two or thi'ee hours. Plwm Pudding. — One pcund raisins, one pound currants, one-half pound citron, one-half pound candied fruit, one pound suet, one pound sugar, one pound mixed flour and bread crumbs, eight eggs, spices to taste; boil four hours. Pop-Overs. — One pint milk, one pint flour, butter size of a walnut, three eggs, beaten Hght, pinch of salt, add eggs last. Bake in cups, filling them half full. Puff Pudding. — One and a half cups of flour, one of milk, two eggs, and a little salt; bake in a hot oven twenty minutes in pattypans. Serve tvith sauce. Q,neen of Puddings. — One pint of bread crumbs, one quart -of sweet milk, yelks of four eggs, piece of biitter size of an egg. Flavor and bake. Beat the white of an egg to a froth with a cup of pulverized siigar. Spread over the pudding a layer of jelly, pour the eggs over and brown slightly. Serve with cold sauce. Q,uick Pudding.- -Boil some rice; when done soft, break in three eggs, half a cup of cream or milk, and flavor to suit the taste. Give it one boil, and send it to the table with bits of butter on the top. S-weet Potato Pudding. — Beat to a cream one pound of sugar and one pound of butter, and two pounds of potatoes, mashed fine, five eggs, one wineglass of wine, and haK a pint of milk. Bake in a crust. Steamed Pudding. — One coffeecup of buttermilk, one-third of a cup of sugar, one egg, a little salt, a heaping teaspoonful of soda, about three and one-half teacups of flour, and one small cup of raiBins. Steam two hours. 00 KIN & TIE Oil* ES. 325 "Stixr Rice Pnddlng. — Mix four large teaspoonfula of rice flour witb half a pint of cold milk, and stir it into a quart of boiling milk until it boila again; then remove, stu" in butter the size of an egg and add a Uttle salt; let it cool, and add four eggs, Avell beaten, two-thirds of a cup of sugar, grated nutmeg, half wineglassful of brandy or other flavoring; bake in a buttered diah twenty minutes. To be eaten hot with sauce. Rice and Apples. — Core as many nice apples as will fill a dish; boil them in light syrup. Prepare one-quarter of a pound of rice in milk with sugar and salt, put some of the rice iu the dish, and put in the apples; then fill up the intervals with rice, and bake it in the oven until it is a fine color. Raspberry Fritters. — Make a batter of a pint of milk, one egg, a little salt, and enough flour to make a mixture that will drop from a spoon. Add a cup of fine raspberiies, with a tablespoonful of granulated sugar mixed ■with them. Fry in hot lard and dash with powdered sugar. Raisin Pudding. — One quart of sweet milk, six eggs, one-half teacup of butter, one-half teacup sugar, one teacup raising with seeds removed, flour suflicient to make thick batter. Pour into a mold and steam until cooked. Butter and sugar flavored for sauce. Rice Fritters. — Take one cup of cold boiled rice, one pint of flour, one teaspoonful of salt, two eggs beaten lightly, and milk enough to make this a thick batter; beat all together well and bake on a griddle. Raspberry Custard. — Take three gills of rasberry juice and dissolve in it a pound of white sugar, mix it with a pint of boiling cream, stir until quite thick, and serve in custard glasses. Strawberry Short-Oake — To make a nice strawberry short-cake, make a nice, rich biscuit crust, bake in a round tin, and when baked cut in two parts with a sharp knife; put a thick layer of berries, sweetened to taste, on one half, then lay on the other half and fix in the same manner. Some think a cup of sweet cream poured over the top layer a great addition. The berries should be mashed before placing them on the cake. Swiss Pudding. — Put layers of crumbs of bread and sliced apples with sugar between, till the dish is quite full; let the crumbs be the uppermost layer; then pour melted butter over and bake it. Or butter a dish, strew bread crumbs thickly over it, add apples, raspberries, or any fruit sweet- ened, alternately with bread crumbs, until the dish is full; then pour melted butter, or rather small lumps of butter, over the top and bake. Steamed Apples. — Select nice, sweet apples; wash and place them in a pan; turn a little water in the pan and stew; one-half cup sugar over as many apples as will cover the bottom of the pan; then cover with another pan and cook till done. If preferred, you can stew the juice down and turn it over the apples. They are much nicer than when baked. Suet Padding. — Chop fine one cup of raisins and one-half cup of suet (one cup, if wanted very rich), add two cups of sweet milk, one cup of Bugar, four cups of flour, one teaspoonful of cream of tartar, two teaspoon- fula of soda, and a little salt. Cover tight and steam or boU two houra. Leave room to swell. Pork chopped very fine, or a little less in measure of pork fat, may be used. Eat with liquid sauce. 82fi TBE nOUSEHOLD. Simple Dessert. — Put eight crackers iu a deep dish, pour enough warta water or milk over them to just cover them, and when soaked, which will not take longer than ten minutes, sprinkle with sugar, cover with cream, garnish with preserved peaches, pears, or quinces, and serve. Try it. Sno-w-Ball Pudding. — Take two teacups of rice, wash, and boil until tender; pare and core twelve large sour apples (leaving the apples whole); fill the apples with rice, and put it around outside; tie each one in a separate cloth and drop in boiling water; sei-ve while hot with cream and sugar, or any saTi«e desired. Pudding Sauce. — One cup of sugar, an even tablespoonful of flour, and the same of butter. Mix to a cream. Put boiling water to them, mix thor- oughly and put on the stove to boil fifteen minutes, stirring occasionally. Flavor with grated nutmeg. Pudding Sauce. — Take the supei'fluous juice from a can of peaches, and heat it to boiling. Mix flour, butter and sugar in about equal quantities, add a little vanilla, and cook the mixture in the hot peach juice. This is delicious for almost any kind of steamed or fruit pudding. A Fine Pudding Sauce. — When a sponge pudding is to be eaten hot an excellent sauce is made of sugar and butter whipped to a cream, strawber- ries or other fruit crushed into it, and a little good wine. If properly made no better sauce can be used for a sponge pudding. Ste>ved Apples— Pare your apples and place them in a steamer, with a clovo in each; then put the steamer over a pot of boiling .vater, until soft; thru take them up in the fruit dish and shake powdered sugar over them. Sweet Apple Custard. — Pare and core sweet apples; stew them in water till tender; strain them through a colander, add sugar and spice to taste, and make them like pumpkin pies. Sallie liunn — One quart of flour, four eggs, one pint of milk, one table- spoonful of lard, same of butter, two spoonfuls of sugar, one gill of yeaet. Tapioca Custard. — After soaking a cup of tapioca until perfectly soft, drain off any surjalua water and add a quart of new milk; set the dish in one of boiling water to prevent sticking or burning; sweeten to suit tlie taste; when it begins to grow a little thick, add the yelks of four eggs, beaten, -nith one tablespoonful of sugar; remove from the fire as soon as it becomes the consistency of cream, or it will be too hard when cold; flavor to taste after it is done, and spread the whites of eggs over the top; brown a delicate color in the oven. Tiptop Pudding — One pint of bread crumbs, one quart of milk, one cup of sugar, the grated peel of a lemon, yelks of four eggs, a piece of but- ter size of an egg, then bake. "When done spread fresh strawberries over the top, or if not in season for strawberries, use a cup of preseiwed rasp- berries; pour over that a meringue made with the white of the egg, a cup of Bugar, and the juice of the lemon. Return to the oven to color; let it pariiy cool, and serve with milk or cream. Tapioca Pudding._Soak four tablespoonfuls tapioca in a little water over night; boil one quart of milk and pour over it whUe hot; when cool add COOKING RECIPES. S27 one-liftlf cup sugar, one egg, and the yelk of one egg, well beaten; bake Blowly one hour, spread with the whites of two eggs, beaten, retui-n to oven, brown slightly; flavor with orange. Wiite Sauce for Pudding. Half a pint of sherry or Madeira wine, and half a gill of water; bcil together, and add four tablespoonfuls of sugar, the juice of one lemon, and the rind cut into small pieces. To be poured over the pudding just before the latter is to be eaten. ■\Vaffles. — One pint of sour cream, one pint of flour, three eggs, half a teaspoomul soda, beat up, and bake on hot waffle irons, well buttered, and butter well as soon as removed from the iron. * YorlcsUire Pudding. — Make a batter with five tablespoonfuls of flour, one egg, and about a pint of milk. Put some of the fat out of the dripping- pan iuto the Yorkshire pudding tin, and when it is boiling hot pour in the batter. Bake it in the oven for half an hour, and set it for a few minutes in front of the fire under the meat. Apple Meringue Pie. — Stew and sweeten juicy apples when you have pared and sliced them; mash smooth, and season with nutmeg, or stew some lemon peel with them and remove when cold; till your pans and bake till done; spread over the apples a thick meringue, made by whipping to a stiff froth the whites of three eggs for each pie, sweetening with a tablespoonful of powdered sugar for each egg; flavor this with rose or vanilla; beat until it will stand alone and cover the pie three-quarters of an inch thick. Set back in the oven until the mei-ingue is well set. Should it color too darkly sift powdered sugar over it when cool; eat cold. Peaches are even more de- licious when used in the same manner. Cherry Pie—Stone the cherries; make a paste as for any pie, put in the fruit, add sugar, and about three tablespoonfuls water; sprinkle a table- spoonful flour over fruit; take a piece of butter the size of a walnut, and cut it in small bits over the top; make a paste of one teaspoonful of flour to two of cold water, and wet the edges of the crust before putting on the cover; if properly done it will prevent the juice from running out; or, roll the edges together; while hot, see if it is sweet enough; if not, raise the cover and put in more sugar. Eat while slightly warm. Spring Mince Pies.— A cup and a half of chopped raisins, one cup of sugar, one cup of molasses, one cup of warm water, half a cup of vinegar or good bulled cider, two well-beaten eggs, five crackers, pounded fine; stir all together and season with spices as other mince pies; bake %vith rich crust. For the top crust, roll thin, cut in narrow strips, and twiat and lay across. Cream Pie. — One pint milk, two large spoonfuls sugar, one tablespoon- ful flour, yelks of two eggs and white of one. Beats eggs, sugar, and flour together, let the milk get boiling hot, pour in the beaten parts and stir until thick, make the crust and bake it; fill with the custard. Beat the remaining white of egg till stiff", spread evenly over the top, return to the oven to brown sUghtly. Flavor with lemon or vanilla. Custard Pie. — One quart milk, three eggs, one tablespoonful cornstarch, one dessertspoonful extract vanilla, one cupful sugar, a very small pincb salt; beat the sugar and eggs together, mis the corn starch in a little of th» 328 fnt: nor^F.iTOLt). milk, and stir all well together. This is far superior to the ordinary cuBtard pie made with four eggs. Leas sugar may be used if preferred. Mock liemon Pie. — One cup of sugar, one heaping tablespoonful of flour, the yelks of two eggs (save the whites for the top of the pie), one tea- spoonful of extract of lemon, two-thirds of a cup of boiling water, two-thirds of a cup of stewed pie plant; mix the sugar, flour, eggs and extract together; then pour on the water, then the pie plant; bake with one crust; when done, beat the whites to a stiff froth and spread it over the pie, setting it back in the OTen for four minutes. Pie-Crust Witliont Larcl— Take good, rich buttermilk, soda, and a little salt, and mix just as soft as can be mixed and hold together; have plenty of flour on the molding-board and roUing-pin; then make and bake as other pies, or rather in a slow oven, and when the pie is taken from the oven do not cover it up. In this way a dyspeptic can indulge in the luxury of a pie. Oatmeal Pie Crust. —Scald two parts of fine oatmeal with one part of hot water; mix well and roll thin. As this bakes very quickly fruit which requires much cooking must be cooked first before making the pies. This erust is very tender, possessing all the deskable quaUties of shortened pie crusts without their iujurious eflects. Beverly Pie—Pare and grate some sweet mellow apples — about a dozen; to a pint of the grated pulp put a pint of milk, two eggs, two table- spoonfuls of melted butter, the grated peel of a lemon, and half a wineglass of brandy; sweeten to your taste; to be baked in a deep plate, with only a lower crust. Com-Starclx Custard Pie. — Very nice pies are made vnth. two eggs, and two large tablespoonfuls of corn starch to a quart of milk; sweeten and spice to taste; the com starch should be mixed smooth with milk and eggs beaten up in it, then thin out ■svith more milk; sweeten, season, pour into pans hned with paste, and grate a little nutmeg over the top. Iieinon Pie. — The juice and gi'ated rind of one lemon, one cup of water, one tablespoonful of corn starch, one cup of sugar, one egg, and a piece of butter the size of a small egg. Boil the water, wet the corn starch- with a little cold water, and stir it in; when it boils up, pour on it the sugar and butter; after it cools, add the egg and lemon; bake with under and upper crust. Iieinon Pie. — Four lemons, one cup sugar, one cup molasses, three and one-half cups water, half cup flour. Grate the rind of two lemons and use with the inside of the four (but do not use the white skin, as it is bitter), cook these ingredients a few minutes before putting it between the crust. Lemon Meringue Pie. — Beat the yelks of four eggs, ten tablespoonfuls of sugar, three of melted butter, and the juice of one lemon and a half, add three tablespoonfuls of milk or water; bake in an undercrust, then beat the whites, pour over the top and put back in the oven to brown. Apple Custard Pie — Two well-beaten eggs, one eup grated sweet apple, one pint sweet milk, two large spoonfuls of sugar, a little salt aad flavor, COOElIXG RECIPSS. S^ Rhubarb Cream Pie— One pint stewed rhubarb, four ounces sugar, one pint cream, two ounces powdered cracker, three eggs. Eub the stewed rhubarb through a sieve, beat the other ingredients well together, and just as the pie is ready for the oven stir in the rhiibarb; pour the whole into a plate lined with pastry. Cover with strips and bake. Orange Pie. — Take the juice and grated rind cf one orange, one small cup of sugar, yelks of three eggs, one tablespoonful of com starch, make smooth with milk, piece ot butter as large as a chestnut, and one cup of milk. Beat the whites of the three eggs with sugar, and place on the top after the pie is baked— leaving in the oven till browned. Buttermilk Pie..^Beat together a heaping ciip of siigar and four eggs, add half a cup of butter; beat thoroughly, and add one and a half pints of fresh country buttermilk. Line the pie tins with crust; slice an apple thin and lay in each pie; fill the crust with the mixture, and bake with no upper ciiist. Buttemiillc Pies.— One cup sugar, two cups buttermilk, two eggs, two tablespoonfuls flour, two tablespoonfuls butter; flavor with lemon, Thia makes two pies. Rice Pie. — To a pint of boiled rice add a pint of rich cream, two eggs, salt, and a little mace. Let these ingredients be well mixed, spread half the quantity in a deepbaldng dish, laj"^ pieces of chicken upon it and cover them with the remainder of the rice, and bake in a hot oven. PumpUin Pie. — Stew the pumpkin as dry as possible without burning; rub it through a colander. To one pint of the pumpkin add three eggs, one quart of milk, one teacup sugar, half teaspoonful salt, and nutmeg or ginger to taste. The above quantity will make two large pies. Marlborough. Pie. — Grate six apples, one cup of sugar, three table- spoonfuls melted butter, four eggs, juice and grated rind of a lemon, two tablespoonfuls brandy or wine, if you choose; if not, omit it. Bake in an under, but without top crust. Washington Pie. — Three eggs, one cup sugar, a scant half cup milk, half teaspoonful soda, a teaspoonful cream tartar, cup flour, a piece butter size of a hen's egg, spice to taste; this makes three layers; spread with jelly. Cocoanut Pie. — Grate one cocoanut, add one pint of milk, three eggs, one cup of sugar and a little salt; add the cocoanut milk. Enough for two pies. Peach Pie—Line the pie pans with rich pastiy, fill with ripe, juicy peaches, peeled and cut in quarters, sprinkle well with sugar, cover with a thin crust, bake half an hour. Serve cold. Prune Pie. — Stew the prunes as for sauce, stone and sweeten, and with nice pie crust I think you will call them good. Be sure and not have them too dry. Fancy Dishes. Pineapple Bavarian Cream. — One pint of fresh or canned pineapple, one small teacup of sugar, one pint oi cream, half a package of gelatine, 830 The nOUSEHOLD. liaif a cup of cold water. Soak gelatine two hours in the water. Chop pine- apple fine, put it on with the sugar to simmer twenty minutes. Add gelatine and strain immediately through a cloth or sieve into a tin basin. Rub the pineapple through as much as possible. Beat until it begins to thicken, then add cream which has been whipped to a froth. When well mixed, pour into a wet mold, and set away to harden. Serve wiih whipped cream. liemon Float. — Boil one quart of sweet milk and three tablespoonfula of sugar, and mix it with one tablespoonful of com starch, stirred smoothly, and the grated peel of one lemon. When it has boiled ten minutes, add the yelks of three eggs, well beaten, and stir constantly for five minutes. Put the pail it was cooked in directly into a xjail of cold water, and stir it some time, then strain it into a pudding dish. Beat the whites of the eggs to a very still' froth, add the juice, of the lemon and two tablespoonfuls of sugar. Put them over the pud ding and serve ice cold. Desiccated or fresh cocoa- nut grated finely can be added to the whites of the eggs, and will improve the dish very much. Peaclies -^vitu Rice. — Take some peaches and cut thfem in halves; sim- mer them in a synap for half an hour, then drain, and when cold arrange them on a dish round a shape of rice made as follows: Boil three table- spoonfuls of rice, picked and washed clean, in a pint of milk, with sugar to taste, and a piece of vanilla; when quite done put it into a basin to get cold. Make a custai'd with a gill of milk and the yelks of four eggs; when cold mix it with the rice. Beat up to a froth a gill of cream, with some sugar and a pinch of isinglass dissolved in a little water; mix this very lightly with the rice and custard; fill a mold with the mixture and set it on ice. When mod- erately iced turn it out on a dish and sei've. Coffee Cream. — This is a delicate and agreeable dish for an evening en- tertainment. Dissolve one ounce and a quarter of isinglass in half a pint of water. Boil for two hours a teacuj) of whole coffee in about half a pint of water (ground coS'ee is not so good for the purpose); add a teacupful to the melted isinglass. Put them into a saucepan with half a pint of milk, and let the whole boil up; sweeten with loaf sugar, and let it stand ten minutes to cool, then add a pint of good cream; stir it well up and pour it into a mold and put it in a cool place to fix; turn it out on a glass dish before serving up. Cliai-lotte Rnsse. — Take one-fifth of a package of gelatine and one-half a cup cold milk; place in a farina boiler and stu" gently over the fire until the gelatine is dissolved, pour into a dish and place in a cool room; take one pint of rich cream and whisk it with a tin egg-beater until it is thick; flavor the cream with either vanilla or wine, and sweeten to taste; when the gelatine is cool strain carefully into the prepared cream; line a mold with lady fingers; then pour the cream in carefully until it is filled; cover with lady fingers and ice the top if you desire it. Snow Eggs — Snow eggs are formed by putting over the fire a quart of rich milk, sweetening it and flavoring it with orange flower water. Separate the whites and yelks of six fresh eggs, and beat up the whites to a stiff froth. Drop a spoonful at a time into the boiling milk, turning them as quickly as possible, and lifting them out of the milk with a skimmer, place them on a Sieve. Beat ijp the yelks and stir them into the milk; let them have one COOKINa EEOIPES. 331 boil and put in a glass dish. Arrange the whites around the edges and serve either hot or cold; the last is preferable. Airy Notliinga._To three eggs put half an egg-shell full of sweet milk, and butter the size of a walnut; work in flour until you can roll the dough into as thin a sheet as possible. Cut into cakes with a saucer and stick as you do biscuits; bake them quickly but not brown; heap them up on a dish and strew them thickly with powdered sugar. Note. — Allow one pint of flour to the other ingredients named above, although evei-y bit may not be required; always reserve a little for the rolling out of cakes on a board. Sno-w Custard. — Boil eight eggs, leaving out the whites of four; add to them one quart of milk and Ave ounces of sugar; have a shallow pan of hot water in the oven; set the dish into it, and bake till the custard is thick; then set away to cool; beat the remaining whites very light; add half a pound of sugar and a teaspoonful of lemon juice; when the custard ia cold lay the whites over the top in heaps, but do not let them touch. Cream Pie and Orange Dessert. — Cut the oranges in thin slices and spi-inkle sugar over them; let them stand two or three hours; serve on or- dinary fruit plates. The pie is made with a bottom-crust only, and that not thick, but light and flaky. Take one coffeecup of thick, sweet cream, half a cup of pulverized sugar, a tablespoonful of flour, one egg; flavor with lemon extract; bake until you are sure the crust is brown and hard, so that it will not absorb the custard. W^liipped Cream. — Take one pint of very thick cream, sweeten it with very fine sugar and orange flower water; boil it. Beat the whites of ten eggs with a little cold ci-eam, strain it, and when the cream is upon the boil, pour in the eggs, stu-ring it well till it comes to a thick curd; and then take it up and strain it again through a hair sieve. Beat it well with a spoon till it is cold, then place it in a dish in which you wish to serve it. Watermelon Tea Dish. — Take a fully ripe watermelon, put on ice until thoroughly cold, slice, remove seeds and cut any shape you prefer, squares, diamonds, stars, size sufficient for mouthful, put layer into glass dish, sprinkle with granulated sugar, another layer with sugar, until you fill your dish, sprinkle sugar over top, retui-n to ice-box until wanted for tea. Dish and eat the same as any kind of fruit. You wUl be delighted. Compote of Oranges. — Put a handful of loaf sugar to boil with a gill of water in a saucepan; when it boils, add the rind of three oranges minced finely or cut into very narrow strips. Let the whole boil five minutes, add a liquor glass of brandy, and pour the syrup (hot) over half a dozen whole oranges, peeled and cored, or cut up in any form you like. Leave the oranges in a basin with the syrup till quite cold; then pile them up on a dish and serve. Gooseberry Trifle. — Scald the fruit, press it through a sieve, and add Bugar to taste. Make a thick layer of this at the bottom of the dish. Mix a pint of milk, a pint of cream, and the yelks of two eggs; scald it over the fire, stirring it well; add a small quantity of sugar and let it get cold. Then lay it over the gooseberries with a spcxm, and put on the whole a whip made the day before. $32 THE JIOUSSnOLD. Hen's iVest. — Take four eggs, make a hole with a pin in one end, take out all the yelk and white, fill this with a liquid blanc mange, stand each shell in an egg cup and put it away to cool; put some orange marmalade on a dish; when the blanc mango is h^irdened, break off the shells, and stand the whole eggs in the center of the orange marmalade. This looks like a neat of eggs, and has a pretty effect for a supper table. Dessert. — Make a batter as if for waffles; to one pint of milk allow two eggs and enough flour to thicken; one teaspoouful of baking-powder should be stirred into the flour. Fill a sufiicient number of teacups with this and fruit in layers. Then set the cups in the steamer, and let the water boil underneath it for a full hour. Serve while hot with sugar and cream. Any jam is nice for this, or raw apples chopped fine. Urange Butter. — Pare eight large oranges, cut into thin slices, pour over them one and one-half cups of powdered sugar; boil one pint of milk; and, while boiUng, add the yelks of three eggs, one tablespoonful of com starch made smooth with cold milk; stir constantly, and when thick pour over the fruit; beat the whites of the eggs to a froth, sweeten, pour over the custard and brown in the oven. Serve cold. Cocoaiiut Cones. —One pound powdered sugar, one-half ditto of grated cocoanut, and the whites of five eggs; whip the eggs as for icing, adding the sugar as you go on, until it will stand alone, then beat in the cocoanut; mold the mixture with your hands into small cones, and set these far enough apart not to touch each other upon buttered paper in a baking pan; bake in a veiy moderate oven. Dorcas American Cream. — Four eggs, half box gelatine, one quart milk. Put the milk and gelatine on the stove, and when nearly boiling, mix in the yelks well beaten. Beat the whites vei-y stiff; then add sixteen table- spoonfuls of sugar. After they are well beaten, add to the other ingredients just as they come off the stove. Flavor with vanilla or anything you may fancy. "Velvet Cream. — One ounce isinglass, a teacup of wme, the juice of a large lemon, one pint of rich cream. Dissolve the isinglass in wine; rub large lumps of sugar over the lemon to extract the oil; squeeze out the juice, and sweeten to taste. Bod this mixture and strain it; when quite cool add the cream, and put it into molds Spirals— Two eggs beaten quite light, siifficient flour stir-red in to make the mixture very stiff; add a pinch of salt and stir again; then roll out quite thin, cut strips about two inches wide and four long, and roll round the fingers as if curling hau'. Fry in butter till of a deUcate golden shade, ana sprinkle powdered sugar just before serving. Ambrosia — One pineapple chopped quite fine, one-half box of straw- berries, six bananas sliced and the shces quartered, six oranges shced and the sUces quartered, one lemon cut fine. Sweeten to taste; add one wine- glassful of sherry or Madeira, and set away until very cold. Corn Starcli Blanc Mange — Dissolve three tablespoonfuls of com Btarch in new milk; heat a pint of new milk nearly boiling hot, pour in the stsiTchj stir briskly, and boil for three minutes; flavor with lemon or vanilla. COOKING RECIPES. 333 Apple Charlotte. — This is a seasonable dish. Take two pounds of apples, pare and core them, slice them into a pan, and add one pound of loaf sugar, the juice of three lemons, and the grated rind of one. Let these boil until they become a thick mass, which will take about two hours. Turn it into a mold, and serve it cold with either thick custard or cream. SHo-M'flake. — Dissolve in one quart of boiUng water a box of gelatine; when thoroughly dissolved add four cups of white sugar and the juice of two lemons; when neai'ly cold strain; beat to a stiff froth the whites of six eggs; mix the whole together, pour into molds and set on icej or in a very cool place. This served with a boiled custard makes a very pretty dish. Lenion Cojiserve. — One pound powdered white sugar, quarter pound fresh butter, six eggs, leaving out the whites of two, adding the juice and grated lind of three fine lemons. Put all into a saucepan, stir the whole gently over a slow fire until it gets thick as honey. A delicious spread for bread, biscuits or rolls. Orange Tart. — Grate the yellow of one orange, squeeze out the juice, being careful to avoid the seeds, the juice and yellow of half a lemon, fourth of a pound of sugar, two ounces butter, carefully melted, two eggs, leaving out the white of one, beat well, stir all together, line a tart tin, or pattypans with thin paste, fill and bake fifteen or twenty minutes. Snow Balls. — Two cups of sugar, one cup of butter, one cup of sweet milk, three cups of flour, three teaspooufuls of baking powder, whites of five eggs. Bake in deep square tins. The day following, cut in two-inch squares, taking the oustide off so as to leave it all white; take each piece on a fork and frost upon all sides, and roll in freshly grated cocoanut. Spanish PitflTs. — Put into a saucepan a teacup of water, a tablespoonful of powdered sugar, half a teaspoonful of salt, and two ounces of butter; while it is boihng add sufficient flour for it to leave the saucepan, stir in, one by one, the yelks of four eggs, drop a teaspoonful at a time into boiling lai'd, fry them a hght brown; pour white wine and melted butter over them. Peach Butter. — Pare ripe peaches and put them in a preserving kettle, with sufficient water to boil them soft; then sift through a colander, remov- ikg the stones. To each quart of peach put one and one-half pound sugar, and boil very slowly one hour. Stir often, and do not let them bum. Put in stone or glass jars and keep iu a cool place. German Trifle— Put one quart of strawberries, or any other fresh fruit, in the bottom of a glass dish; sugar the fruit, cover it with a layer of macaroons, pour over it a custard made with one quart of milk and the yelks of seven eggs, well beaten; sweeten to your taste; when cold, place on the top of the eggs, beaten to a stiff froth, with a little sugar. Havana Butter. — One and a half cups white sugar, whites of three eggs, yelk of one, grated rind and juice of a lemon and a half, or two small ones. Cook over a slow fire twenty minutes, stirring all the while. Vejy nice for tarts or to be eaten as preserves. Blanc Mange._One ounce isinglass to one quart of milk, add sugar, cinnamon and mace to your taste; put it by the fire until the isinglasa in dJeeolYed; strain it, and put it in molds to cooL 334 THE nous En OLD. Banana Pie—One ■w'ho retains the " sweet tooth " of his childhood will find this to his liking: Make ca banana pie with a lower crust only; bake the crust first, then fill it with sliced bananas and powdered sugar; the fruit will soften sufficiently in a few moments. Cover the top with whipped cream and eat at once. Orange Salad—Peel one dozen oranges, and cut in slices; put in layers, in a glass dish, sprinkling each layer plentifully with sugar. Squeeze over this th« juice of six oranges, and pour over all a glass of wine or brandy. Sweet oranges are best for this dish with very little sugar, but Messinas are very good, well sweetened. Apple Snow — Put twelve apples in cold water and set them over a slow fire; when soft, drain them, take off the peelings, core them, and put them in a deep dish; beat the whites of twelve eggs to a still' froth, put half a pound of sugar in the apples, beat them light, then beat in the whites. Elegant. Apple Cream. — Peel and core five large apples; boil them in a little water till soft enough to press through a sieve, sweeten, and beat with them the whites of five eggs. Serve with cream poured around them. Chocolate Cream. — Put over the fire one quart of milk; when it cornea to a boil add three tablespoonfuls of chocolate. Thicken with corn starch and sweeten to taste. Flavor with vanilla. Serve cold mth cream. Caledonian Cream. — Two teaspoonfuls of white sugar, one teaspoonful of raspberry jam, two whites of eggs, juice of one lemon. Beat for half an hour. Serve up sprinkled with fancy biscuits. Q,nince Snow. — One-third pound of quince marmalade to whites of two eggs and quarter pound of sugar; pile in a pyramid in a dish and bake a pale yellow. Cakes. Weights and Measures. — Two cups flour weigh one pound; one pint flour, one pound; one pint white sugar, one pound; two tablespoonfuls liquid, one ounce; eight teaspoonfuls liquid, one ounce; one gill liquid, four ounces. Bon-ton Wedding Calte. — Beat to a cream six cups biitter and fcur of white sugar, add sixteen eggs beaten, then roll sis cups currants washed and dried, thre« cups seeded raisins, two cups minced citron, two cups almonds blanched and cut fine, half cup lemon peel minced fine, and one tablespoonful cinnamon, nutmeg, eloves and allspice, in three pints sifted flour, till they are well dredged with the flour, then add them all at once to the butter, sugar and eggs, add half pint brandy; mix very thoroughly and smooth, put in a large cake pan well buttered and lined with paper, and bake in a very even oven for eight hours, watch it carefully, and your cake wiU be elegant; ice it the next day with " transparent icing." Snow Jelly Cake — Beat two eggs in a teacup and fill with rich, sour cream; one teacup of white sugar, one cup of flour, a little soda; not quite half a teaspoonful unless the cream is very sour. Bake in four round tins and brown as little as possible. Have a jelly prepared by soaking four COOKING BECIPES. 385 tablespoonfuls of tapioca in warm water until transparent, then add more water and place your dish in boiling water on the stove and cook until a transparent jellv; flavor strong with lemon, almond, or wmtergreen. Gela- tine is just as nice as tapioca. This cake is not expensive and is very mce, and can ho eaten by dyspeptics. Rich Coffee Cake — Two cups of butter, three of sugar, one of molasses, one of very strong coffee, one of cream or rich milk, the yelks of eight eggs, one pound each of raisins and currants, one-half pound of citron, the same of figs, and five cups of brown flour after it is stirred. Put the flour in the oven iiutil a rich brown, being careful not to burn it. When cold sift with it three teaspoonfuls of good bakmg powder and a little salt. Cut the figs in long strips, dredge all the fruit with flour, beat the cake well up, and bake in moderate oven from four to five hours. Marble Calte — LigM Par^— Whites of three eggs, one-half cup of but- ter, one-half cup of sugar, one-half cup of milk, two cups of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar. Bark Pfl?-f.— Yelks of three eggs, one cup of molasses, one-half cup of butter, two cups of flour, one teaspoonful soda, one-third cup of milk, and flavor with mixed apices, cloves, cinnamon, nutmeg. Butter the tin and put in the pan alternate layers of light and dark parts, having the light part on top. Lemon Cake. — One cup of sugar, four eggs, three tablespoonfuls of sweet mUk, thi-ee tablespoonfuls of melted butter, three teaspoonfuls of baking powder and one cup of flour. Sauce.~OnQ lemon (juice and grated rind), one cup of cold water, one cup of sugar, one egg, and tablespoonful of cornstarch. Beat lemon rind and egg together; stir in sugar and lemon juice; di&solve cornstarch in cold water. Cook in a tin over hot water till it jellies. Good Plain Cookies. — Two cups of white sugar, two eggs, one cup of butter (melted), one teaspoonful of soda, six tablespoonfuls of cold water; roll thin. You may scatter cocoanut over the top before baking. Another good recipe for cookies: Two cups of molasses, one cup of sugar, one cup of butter, one cup boiling water, two teaspoonfuls of soda, two tablespoonfuls of ginger, one tablespoonful of cinnamon; roll as soft as possible. If you like the flavor of coffee, you can use half cold coffee and half water. Sand Hearts.— Two pounds of flour, two pounds of sugar, one pound of butter, three eggs. Make up into a dough, and work till the ingredients are well incorporated. After rolling out and cutting into heart-sha^e, place the cakes ©n a pan and beat up one egg, spread some of it over them with a feather, and then sprinkle with granulated sugar. If a little coarse-grained all the better, mixing with it a httle finely-powdered cinnamon. Watei-melon Cake. — White part, two cups of white sugar, two-thirds cup of butter, two-thirds cup of milk, three cups of flour, whites of five eggs, one teaspoonful of soda, and two teaspoonfuls of cream of tartar. Ked part, one cup of red sugar, one half cup of butter, one-half cup of milk, two cups of flour, one cup of raisins, whites of five eggs, one teaspoonful of Boda, and two teaspoonfuls of cream of tartar. Stone and roll the raisins In powdered sugar, stu- into the cake, and turn into the middle of the paa. and pour the white part over and around it, 336 THE nOUSEHOLD. Frosting for Cake— Allow sixteen tablespoonfuls pulverized BUgar for eatfh egg. Take part of the sugar at first and sprinkle over the egg; beat them for half au hour, gradually stirring in the rest of the sugar; then flavor. A little lemon juice whitens icing. Strawberry juice or cranberry syrup gives a pretty pink shade. It may be colored yoUow by using some of the yelk of the egg or by putting the grated peel of a lemon or orange in a thin muslin bag and squeezing it hard into the egg and sugar. Currant Cookies.—One pound flour, cne-half pound of butter, three- quarters of a pound of sugar, four eggs, one half pound of currants well washed and dredged, one half teaspoonful of soda dissolved in hot water, one-half lemon, grated rmd and juice, one teasiwonful of cinnamon. Drop from a spoon upon a baking tin lined with well-buttered paper and bake quickly. Cocoanut Cake — Three eggs (the whites of two of them to be used for frosting), two-thirds of a cup of sugar, two-thirds of a cup of sweet milk, one and two-thirds cups of flour, one teaspoonful of creara of tartar, and a. half teaspoonful of soda. Bake in thin round tins; make a frosting of the whites of the two eggs, well beaten, with four dessertspoonfuls of white sugar; spread on the top of the cakes and sprinkle the grated cocoanut with the frosting. Apple Cake — A pleasant vax-ia*ion on the jelly and creim filling used for double cakes may be made of apples. Beat one egg hght in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a Jemon. Peel and grate three firm pippins or other ripe, tart apples directly into this mixture, stirring each well iu before adding another. When all are in, put into a farina kettle and stir over the fire until the apple custard is boiling hot and quite thick. Cool and spread between the cakes. Angel Cake. — Sift together four times, cie and one-half cups of sugar, one cup flour, one teaspoonful cream of tartar; stir in this very lightly whites of eleven eggs thoroughly beaten. Flavor with one-half teaspoonful of rose extract. Bake fifty minutes in a slow oveii, not op)ening the oven for thirty minutes. Turn pan over on a rack and Id cake remain in pan one hour. This is the simplest rule for angel cake that we have ever seen, and ie excellent. A Useful Cake. — One-third cup of butter, two cups light brown sugar, two eggs, beat all together. One cup of new sweet milk, three cups of sifted flour, three teaspoonfuls baking powder. Stir all together, and bake in seven layers. For jelly cake take jelly, for orange cake juice and grated rind of one orange, whites of two eggs, make stiff with sugar. For lemon cake white of one egg, juice of one lemon, and teaspoonful extract of lemon. For cocoanut, whites of two eggs, thickened with sugar and grated cocoanut. Dolly Vard en Cake. — Two cups of sugar, two-thirds of a cup of butter, onp cup of sweet milk, three cups of flour, three eggs, one-half teaspoonful of soda, one teaspooniul of cream tartar. Flavor with lemon. Bake one- half of this in two pans. To the remainder add one tablespoonful of molasses, one cup of chopped raisins, one-half cup of currants, piece of citron chopped fine, oue teaspoonful of cinnamon, cloves and nutmeg. B»ke in two pans and put in sheets alternately ■with a little jelly or white of ao egg beaten to a £rotb. coo KINO RECIPES. 33-? Almond Cake— The following recipe for almond cake is a good one. It makee a very nice cake for the basket. Take one cup of butter, one cup £»id a half of sugar, three eggs, half of a cup of milk, two teaspoonfuls of halving powder, about two cups of flour; flavor with a little almond extract; blanch one pound of almonds; lay aside enough to cover the top of the cake when they are cut in halves; chop the rest and put into the cake. After the cake is in the tin, lay the spUt ones over the top of the cake; they will rise and brown as the cake bakes. This is dehcious; try it. f Raised Raisin CaUe.— Dissolve half a square of compressed yeast in one large cup of milk and stir in one pound of flour, let rise; when light beat together eight ounces each of butter and sugar, yelks of four eggs, cup of Btoned raisins, some fine cut citron, and grated peel of a lemon; stir now into the dough, beating it very light (it is best to use the hand), let it rise again in a round cake pan and bake in an even but moderate oven. Strawberry or Red Cake — Whites of five eggs; butter, one cup; sugar, one cup; red sugar sand, one cup; or if wanted very dark, two cups of red sugar, leaving out the white; sweet milk, one cup; corn starch, one cup; flour, two cups; baking powder, three teaspoonfuls; then make a white cake and bake same as marble cake, or, if desired, bake in layers and put to- gether with frosting. Farmer's Fruit Cake—Soak three cups of dried apples over night io warm water. Chop shghtly in the morning, and simmer two hours in two cups of molasses. Add two well-beaten eggs, one cup of sugar, one cup of butter, one dessertspoonful of soda, flour enough to make rather a stiff bat- ter. Flavor with nutmeg and cinnamon to the taste. Bake in a quick oven. Ice Cream Cake. — Take the whites of five eggs, one and a half cups of Bugar, one-half cup of butter, one cup of milk, one-half teaspoonful of soda, one teaspoonful cream tartar, three cups of flour. Separate this mixture and color half with strawberry coloring. Flavor this -with vanilla, the white ■with lemon. Put in the white, then the pink. Bake slowly. Rice Cake. — Take half a pound of clarified butter, eight eggs well beaten, leaving out the whites of two, three-quarters of a pound of pounded Sugar, and the grated peel of a lemon; mix these well together; then add grounded rice and dried flour, half a pound of each; currants and candied peel may be added, when approved. Pineapple Cake. — Three cups sugar, one cup butter, five eggs, three and one-half cups of flour, one-half cup cold water, two teaspoonfuls baking powder. Bake in layers; spread each layer with a thick icing, then cover with grated pineapple. Place on next layer and treat as before. Gelatine Fi-osting.-_One tablespoonful gelatine, two tablespoonfuls of cold water; when the gelatine is soft, one tablespoonful of hot water. When entirely dissolved add one cup of powdered sugar, and beat while it is yet warm until white and light; lemon to taste. Give good measure to all the ingredients. This frosts one sheet of cake Molasses Cookies. — Two cups and one-half hot molasses, one cup of shortening (half butter and half lard), one teaspoonful of ginger and one of cinnamon; disaolve two teaspoonfuls of saieratus ia a cup of lukewarm 338 THE HOUSEHOLD. water and throw in as quickly as possible; add some flour and stir a few minutes as you would soft cake, then add more flour; mix as soft as you can conveniently and roll out. Banana Cake. — One cup of butter, two cups sugar, one cup of water or of sweet milk, three eggs, four cups of flour, three small teaspoonfuls of baking powder; mix lightly and bake in layers. Make an icing of the whites of two eggs, and one cup and a half of powdered sugar. Spread this on the layers, and then cover thickly and entirely with bananas, sliced thin. This cake may be flavored -with vanilla. The top should be simply frosted. Buttermilk Cakes. — We advise those ladies who live in the country, whore buttermilk can be easily procured, to try the following receipt, which makes a very good light cake: Into two pounds of flour rub one pound of butter, add three-quarters of a pound of currants, two ounces of candied peel, one pint of buttermilk, and one ounce of carbonate of soda. Mix and beat them well together, and bake in a tin. BaclieloiV Buttons. — These delicious little cakes are prepared by rub- bing two ounces of butter into five ounces of flour; add five ounces of white sugar, beat an egg with half the sugar and put it to the other ingredients. Add almond flavoring according to taste, roll them in the hand about the size of a large nut, sprinkle them with lump sugar, and place them on tins, "with buttered paper. They should be lightly baked. Bread Cake. — Two cups of very light bread sponge, take one cup butter and lard mixed, one cup sugar, one cup molasses, one tablespoonful cinna- mon, half teaspoonful cloves, one teaspoouful soda, one tablespoonful ricfe milk, two eggs; mix these ingredients well and add to the risen sponge, with flour to make as stiff as cup cake, and one cup of raisins; let rise until Ught and bake slowly. Coffee Cakes. — Three cups of bread sponge, one-half cup of butter, two tablespoonfuls of sugar, two eggs. Roll thin, cut out as for biscuit; sprinkle with sugar, cinnamon, and bits of butter. Bake slowly. Black Cake. — One and three-quarter pounds of flour, one and one- quarter pounds of brown sugar, one pound of butter, one and one-half pounds of raisins, one and one-half pounds of currants, one-half pound of lard, four eggs, one pint of milk, one nutmeg, and mace, one teaspoonful of baking powder. Wine and brandy. FiUing for Layer Cake — A delicious filUng for a layer cake is made of one cup of stoned raisins and one lemon peeled, chopped together; mix with this half a cup of cold water and one cup of sugar. Beat this well together; if the cake is well baked, so that there is a crust on the top, put the filhng in while the cake ia still warm. Bo sure to remove the seeds from the lemons. Old-Fashioned "Muster Gingerbread."_One cup molasses, two large spoonfuls butter, one teaspoonful soda dissolved in three tablespoon- fuls boiling water, one teaspoonful ginger; knead well but not hard; roll into sheets, mark with a fork and bake quickly; this will make three com- mon sized sheets; after it is baked and while hot, mix one teaspoonful owee^ milk and one of molasses and wet the top. COOKING RECIPES. 339 Chocolate Jumbles— One and a half teacups of white sugar, one-half a teacup of sweet cream, one- half a teacup of butter, one teacup of choco- late, half a teaspoonful of soda dissolved in cream, one teaspoonful cream of tartar, one egg. Work very stiff with Hour, mix the chocolate and cream of tartar in the flour, roll thin, cut with a cutter. Honey Cakes — Throe and one-half pounds of flour, one and one-half pounds of honey, one-half pound of butter, one-half pound of sugar, half a nutmeg, one tablespoonful of ginger, one teaspoonful of soda; roll thin and cut in small cakes; bake in a quick oven, cover tight and let stand till moist. They will keep a long time. This recipe has been used in one family for twenty-five years. Hacklebei-ry Cake. — One cup butter, two cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoonful soda dissolved in hot water, one teaspoonful each of nutmeg and cinnamon. One quart of ripe berries dredged well \nih. flour. Stir them in carefully so as not to burn them. Bake in loaf or card. Boston Cake. — One pound of flour, one pound of sugar, half a pound of butter, cup of sour ci'eam, five eggs, teaspoonful of soda, spice. Beat but- ter and sugar to a cream, then yelks of eggs beaten very light, dissolve soda in cream, and add then flour alternately with whites of eggs beaten to a froth; spice to taste; fruit can be added; bake in a moderately hot oven, especially if fruit is added. Q,ueen's Cake. — One pound flour, one pound of sugar, half pound of butter, five eggs, flavoring essence to taste, cup of milk, one pour 1 of cur- rants, spice and citron. Beat butter and sugar to a cream, add eggs well beaten, then milk, flour, spice and fruit. Chopped raisins can be used ia place of cun-ants, if preferred. Bake two hours in a pretty hot oven. Cream Cake. — One-half cup of butter, two cups sugar, three egga beaten in one cup of milk, three cups of flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda. Cream for middle, one pint of milk, let it come to a boil, one-half cup of flour, one cup of sugar, two eggs, flavor with: vanilla and a lump of butter. This ia worth trying. Cream Tea Cakes. — Two pounds of flour, a teacup of butter, half pint of sour cream, half a teaspoonful of saleratus, and a little salt. Mix well. If necessary, add more cream. Make into small round cakes, and bake fifteen or twenty minutes. When done, open one side, and insert a piece of butter, or serve otherwise, hot. lUrs. Crabtree's Cake. — One cup sugar, one-half cup butter, three eggs, leaving out whites of two for frosting; one-half cup of sweet milk, one- half teaspoonful soda, one teaspoonful cream of tartar, two cups, not quite full, flour. Frosting. — Whites of two eggs, beat to a froth, one and half cups sugar; one cup raisins chopped fine, one cup English walnuts, chopped fine. liatly Fingers. — Take two eggs, one cup of sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking powder; add enough flour to form a soft dough. Take a small piece of dough, flour it and roll ■with your hands as large as your finger; cut off in four-inch lengths and pu^ closely ia buttered pans. Bake quickly, 840 THE nOUSEHOLB. . lioaf Seed Cake. — Take one loaf of dough, oue cup of brown sugar, half cup of butter or drippings, half ounce of caraway seeds, or a quarter pound of currants, a Uttle spice, two egga; mix thoroughly with the hands, and set to rise. Do not bake until real light; bake in a deep tin. Kisses. — Beat the whites of three fresh eggs to a stiff froth; mix with five spoonfuls powdered sugar and flavor with lemon. Butter a pan and lay in it white paper. Drop the mixtui-e upon it in tcaspoonful cakes, at least an inch apart. Sift sugar over; bake half an hour in a slow oven. Adelaide Cake. — One pound of flour, one pound of sugar, one-half pound of butter, six eggs, one cup of milk; rub the butter and sugar to- gether, then add the yelks of the eggs, then the milk, with soda and cream tartar in it; flavor with lemon; mix the flour and whites of eggs in alternately. Fruit Cream Cake. — One cup of brown sugar, one egg, butter the size of an egg, one cup of cream, one teaspoouful of soda, one teaspoonfui of cinnamon, one small nutmeg, two cups of flour, one cup and a half of seeded raisins. This will make one good-sized loaf. Hlckoryiiut Macaroons — Make frosting as for cake; stir in enough pounded hickorynut-meats, ^^dth mixed ground spice to taste, to make con- venient to handle. Flour the hands and foi-m the mixture into little balls. Place on buttered tins, allcwing room to spread, and bake in a quick oven. Tea Cake. —Beat two eggs in a teacup, fill the cup with sweet milk, add one cup sugar, ten even teaspoonfuls melted butter, one and three-fourths cups flour, two teaspoonfuls baking powder. This is the most reliable, easily made, and accommodating of cakes. Delicious baked in layers, and spread with jelly, chocolate icing, or cream. May be baked in a loaf or small patty pans, and served warm with tea. Boston Tea Cakes. — One -well beaten egg, two tablespoonfuls sugar, one cup of sweet milk, one teaspoonfui of soda dissolved in the milk, two teaspoonfuls of cream ot tartar sifted into the dry flour, two heaping cups of sifted flour, one tablespoonful of butter, melted. Bake in small tins. Soft Cookies. — One heaping cup of butter, one and a half of sugar, two eggs, three tablespoonfuls of sour milk, a small teasjioonful of soda, and aa little flour as will roll them oiit. Do not roll them thin. Sprinkle over before cutting out, and press it in slightly with the rolling pin. Ginger Snaps.— One cup molasses, one cup "brown sugar, half cup lard and butter melted together, three tablespoonfuls ginger, one teaspoonfui cinnamon, half teaspoonfui cloves, one teaspoonfui soda dissolved in half a cup of boUing water; thicken mth flour; roll and bake. Christmas Cake. — Butter, blanched almonds, sugar, grocers' cur- rants, and candied peel, half a pound of each; half a pint of cream, a meas- ured half pint of eggs out of their shells, and enough French brandy and Madeira wine in equal parts to make the whole sufficiently moist; the eggs are to be whisked, the cream whipped, and the butter beaten as for a pound cake; bake it for two houi's in a hoop or tin. Molasses Sponge Cake. — One cup molasses, one and a half of flour, {Ijree eggs, one teaspoonfui soda; bake in a quick oveu. 13 Kin a ntJCTPEs. 341 Corn Cake— Three ej^gs whipped light, yelks aiicl whites separately, iwo cups sour or buttermilkj three tablespoonfuls melted butter, one tea- spoonful aoda dissolved in boiling water, one tablespoonful white sugar, one small teaspoonful salt. Corn meal enough to make a rather thin batter. Bake in a shallow pan, or in small tins, thirty minutes in a hot oven. Prult Cake. — Three pounds of flour, three pounds of sugar, three pounds of butter, thirty eggs, one ounce of cinnamon, four or five nutmegs, cloves to your judgment, half a pint of wine and brandy each, six pounds ol currants, five pounds of stoned raisins, one citron and a half. Jelly CaUe — to Roil. — Three eggs beaten well with one cup of sugar; when light add one cup of flour, teaspoonful of cream of tartar, one-half teaspoonful of soda dissolved in water. Baking powder can be used instead of cream of tartar and soda. Sponge Drops. — Beat to a froth three eggs and add one teacup of sugar: beat five miniites: stir into this one and a half cups of flour, in which one teaspoonful of cream of tartar and one half teaspoonful of soda are thor- oughly mixed; flavor with lemon; butter tin sheets, and drop in spoonfuls about tiiree inches apart. Mother's Tea CaUe. — Break an egg in a teacup, filled with sugar, beat thoroughly together, add one cup thick, sour cream, one teaspoonful soda, a little salt, half a nutmeg, and flour to make a stiif batter; bake twenty minutes in a moderate oven. Choice Fig Cake. — A large cup of butter, two and a half cups of sugar, one of sweet milk, three pints of flour with three teaspoonfula of baking powder, the whites of sixteen eggs, a pound and a quarter of figa (the choicest) , well floured and cut in strips like citron; no flavoring. Fried Cakes Without Fggs. — Take one and one-half cups of sugar, one cup of thick cream, two cups of buttermilk, one teaspoonful of cinna- mon, about two and one-half teaspoonfuls of soda, and flour to mix. Roll, cut into rings, and fry in very hot lard. Coffee Snaps. — Half cup molasses, half cup sugar, half cup lard and but- ter, mixed, a little salt, half teaspoonful soda, dissolve in quarter cup of Btrong coffee. Beat well; add flour enough to roll. Bake in a quick oven. Cun-ant Cake. — One-half cup of butter, one cup of siigar, two eggs, Bne-half cup of milk, one and one-half cups of flour, two teaspoonfuls of baking powder, one cup of washed currants dredged with flour. I^ayer Cake. — The layer cake, so popular now, made of two layers of vhite cake with one of fruit cake in the middle, may be varied deliciously by making the middle layer of walnut cake. For this, if the cake is a large one, take two-thirds of a cup of sugar, one-third of a cxip of butter, one cup flour, one egg, one teaspoonful baking powder, and nearly one cup of hickory- nut meats. Ilickorynnt Cake. — One cup broken hickory meats, one and one-half cups sugar, one-half cup butter, two cups flour, three-fourths cup sweet milk, two teaspoonfuls baking powder, and the whites of four egga, well beaten. Add the meats last* 34^ THE SOtTSEnOll). C'liocolate Iciftg.— Put into a saucepan half a pound of powdered loaf- sugar, two ounces of grated chocolate, and about a gill of water; stir on the firo until the mixtut« assumes the consistence of a thick) smooth cream. Hickorynut Cookies. — Take two cups of sugar, two eggs, half a cup of melted butter, six tablespoonfuls of milk or a little more than a third of a cup, one teaspoonful of cream of tartar, half a teaspoonful of soda, and one cup of chopped kernels stirred into the dough. Cookies. — Two eggs, half a cup of butter, or half lard with the butter, one cup of white sugar, flavor with lemon exti'act and nutmeg, three tea- spoonfuls of baking powder sifted with flour enough to make the consistency to roll. niolasses Cake. —Two cups of New Orleans molasses, four cups of flour, one cup of water, one cup of buttei', one egg, two teaspoonfuis of soda, one orange; grate the peel, put that in, and also the juice and pulp. Sponge Cake. — Beat four eggs, two cups sugar, two cups of flour witli two heaping teaspoonfuis baking powder sifted in, all together thoroughly; then add a little lemon and two- thirds cup of boiling water. Beat well and •bake, and you will have as fine a cake as was ever eaten. Clove Cake. — Two cups flour, half cup molasses, one-half cup butter, "one-half cup milk, two eggs, two cups raisins, one teaspoonful of soda, hali teaspoonful each of cloves, cinnamon, and allspice, half a nutmeg. Macaroons. — The whites of three eggs, beaten to a stiff froth; half a pound of cocoanut, half a pound of rolled and sifted crackers, and an even tablespoonful of extract of bitter almond. Drop them upon a greased paper, in a diipping-pan, and bake a light brown. Feather Cake. — One cup of milk, one cup of flour, one egg, half a cup of sweetened milk, one tablespoonful of melted butter, one teaspoonful of baking powder, one teaspoonful of lemon juice. Bake to a dark brown. Ginger Cookies. — One cup of sugar, one of butter, one of molasses, one tablespoonful of ginger, one of cinnamon, and two teaspoonfuis of saleratus, dissolved in three tablespoonfuls of hot water. Bake quickly. Snowden Cake. — Beat to a cream half a pound of butter, three-quarters of a pound of granulated sugar, the whites of six eggs, half a teacup of cream, and one pound of Bermuda ^rrow-root. Add the beaten yelks of two of the eggs, and a little salt. Bake in a mold one hour. New Way to Prepare Chocolate Cake. — Lovers of chocolate cake will rejoice at a new way of pi'eparing it. Use the usual recipe for the cake, omitting one-third of a cup of flour. Grate the chocolate as for layer cake, add to the dough, mix thoroughly, and bake in a loaf. Frait Cake. — One cup of butter, one cup of sugar, one cup of molasses, three cups of flour, one half cup of milk, one cup of chopped raisins, one teaspoonful of cloves, cinnamisn and allspice, two egga, and two teaspoonfuis of baking powder or one teaspoonful of soda. Doughnuts. — One egg, one cup STigar, one teaspoonful of butter, one cup of Bweet milk, one teaspoonful of soda, two teaspoonfuis of cream, tai-tar COOKING RECIPES. 849 Cocoannt Cookies. — Two cups of white sugar, one cup of butter, two cupa of grated cocoanut, two eggs, one teaapoonful of baking powder, and mix with enough flour to roll easy. KoU very thin, bake in a quick oven, but not brown. To Flavor Cake. — An economical and really delicious way to flavor cake which is to have icing over the top, is to grate part of the peel of an orange or lemon over the cake before putting the icing on. Wliite Mountain Cake. — One tablespoonful of butter, four tablespoon- fuls of milk, one cup of flour, one cup of sugar, two teaspoonfuls of yeaat- powder, and two eggs; cream, whites of two eggs, six ounces of pulverized sugar. Railroad Sponge Cake. — One and a half cups of sugar, two even cupa of flour, four eggs, one teaspoonful of baking powder. Mix and add one- third of a cup of hot water. Plum Cake. — One pound flour, one pound sugar, one pound butter, five pounds currants, ten ounces citron, three-quarters of an ounce of cloves, three-quarters of an ounce nutmegs, ten eggs, one wineglass brandy. Crullers.— Two coffee cups sugar, one coffee cup milk, four eggs, six spoonfuls lard, two teaspoonfuls ci'eam tartar, one teaspoonful soda, flour to make stiff enough to roll; fry in boiling lard; spice to suit the taste. Virginia Snow Cake. — The whites of nine eggs, two cups sugar, four cups flour, one cup sweet milk, one cup butter, two teaspoonfuls baking powder. Water Pound Cake. — One cup of butter, three cups of sugar, one cup 9f water or milk, four cups of flour, six eggs, one teaspoonful of soda, two teaspoonfuls of cream of tartar. No Egg Cake.— Two and a half cups of flour, half a cup each of butter and milk, one and a half cupa of brown sugar, and one teaapoonful of soda. Flavor with nutmeg. Cup Cake. — Two cups of sugar, one cup of milk, one-half cup of butter, two teaapoonfula of baking powder, four eggs, two and one-half cups of flour. Crold Cake— Yelks of five eggs, one and three-fourths cups butter, one- half cup milk, one and one-quarter cups flour, one cup sugar, two spoonfuls baking powder. Ice Cream and Summer Drinks. French Vanilla Ice Cream._One quart rich sweet cream, half a pound of granulated sugar, and the yelks of six eggs. Place the cream and BUgar in a porcelain kettle on the fire, and allow them to come to a boil; strain through a hair sieve, and having the eggs well beaten add slowly to the cream and sugar while hot, at the same time stirring rapidly. Place on the fire again, and stir for a few minutes; then pour into the freezer, and flavor with one tablespoonful of vanilla. Crusked Strawberry Ice Cream. — Three pints best cream, twelve otmces pulverized white sugar, two whole egga, and two tableapoonfuls of S44 ^nE rronfiSiroLP. extract of vanilla. Mix in a porcelain basin, place ovet the fire, and stir cqnetantly until it reaches a boiling point. Strain through a hair sieve into the freezer, select, hull and crush to a pulp one quart ripe strawberries, with six ounces pulverized sugar. Add this pulp to the frozen cream, mix well, and give the freezer a few additional turns to harden. Coffee Ice Cream. — One quart best cream, half a pint strong coffee, fourteen ounces white pulverized sugar, yelks of eight eggs. Mix in a po)-- celain-lined basin, place on the fire to thicken, and strain through a hair sieve. Put into a freezer and freeze. Leinon Ice Cream. — One quart best cream, eight ounces of x^ulverized sugar, three whole eggs, and a tablespoonful of extract of lemon. Place on the fire, stirring continually Until it reaches the boiUng point, then remove and strain into the freezer. Italian Orange Ice Cream. — One pint of best cream, twelve ounces of pulverized sugar, the juice of six oranges, two teaspoonfuls of orange extract, the yelks of eight eggs, and a pinch of salt. Biscuit Glaze. — One pint and a half of cream, the yelks of eight eggs, and one tablespoonful of vanilla; take six ounces of crisp macaroons and pound to a dust; then stir into it another tablespoonful of vanilla; mix the cream, sugar and vanilla; place on the fire and stir until it begins to thicken; strain into freezer, and when nearly frozen add the macaroon dust and finish. Eggs can be left out of all ice cream recipes if desirable. Orange Ice.— Squeeze the juice from six large oranges and two lemons; pour about five gills of boiling water over the broken peel and pulp and let it stand until cool; then strain and add the water to the orange and lemon juice. Sweeten to taste with loaf sugar, and freeze. Liemon Water Ice.— Rub on sugar the clear rinds of lemons; squeeze the juice of twelve lemons, strain them, boil the sugar into a strong, thick syrup; add to the juice half a pint of water, or good barley water, sweeten it with your syrup, and add the white of an egg and jelly. Oranges Cold. — Frozen oranges, for dessert at any season of the year, are delicious. Remove the peel and slice the oranges; to each pound of oranges add three-quarters of a pound of sugar and one-half pint of water, and freeze. Red Cuii'ant Fruit Ice. — Put three pints of ripe currants, one pint of red raspberries, half a pint of water in a basin. Place on the fire and sim- mer for a few minutes, then strain. Add twelve ounces of sugar and half a pint of water. Raspben-y Water Ice. — Press sufficient raspberries through a hair sieve to give three pints of juice, and add one pound of pulverized sugar and the juice of one lemon. Egg-Nogg — To make a quart take three eggs, nearly a pint of good fresh milk, sugar and spice to suit the taste. Put these in a pitcher; add hoi water to make a quart; then stir, or change from one vessel to another until completely mixed; then add a wineglass or more of the best whiskey. Wine may be used instead of whiskey. The eggs and sugar must be thoroughly beaten before being put with the hot water. CdOS:inG liECTPES. 34.1 Ginger Beer — White sugar, twenty pounds; lemon juice, eighteen ounces; honey, one pound; bruised ginger, seventeen oiinces; water, eigh- teen gallons; boil the ginger in three gallons of the water for half an hour; then add the sugar, the juice and the honey, with the remainder of the water, and strain through a cloth; when cold, add the white of an egg and half an ounce of the essence of lemon; after standing four days, bottle. Thia beverage will keep for many months. Wliite Spruce Beer — Mix together three pounds of loaf sugar, five gallons of water, a cup of good yeast, adding a small piece of lemon peel, and enough of the essence of spruce to give it flavor. When fermented, pre- sei've in close bottles. Molasses or common brown sugar can be used, if necessary, instead of loaf, and the lemon peel left out. Sometimes, when unable to obtain the essence of spi'uce, we have boiled down the twigs. Thia will be found a delightful home drink. Sham Champagne.— A good temperance drink is made as follows: Tartaric acid, one ounce; one good-sized lemon; ginger root, half ounce; white sugar, one and a half pounds; water, two and a half gallons; brewer's yeast, four ounces. Slice the lemon, bruise the ginger, and mix all except the yeast. Boil the water and pour it upon them; let it stand until cooled down to blood heat, then add the yeast and let it stand in the sun all day, and at night bottle. In two days it will be lit for use. Berry Sherbet. — Crush one pound of berries, add them to one quart ol water, one lemon sliced, and ona teaspoonful of orange flavor, if you have it. Let these ingredients stand in an earthen bowl for three hours; then strain, squeezing all the juice out of the fruit. Dissolve one pound of pow- dered sugar in it, strain again, and put on the ice until ready to serve. Cherry Kflervescing Drink. — Take a pint of the juice of bruised cherries, filter until clear, and make into a syrup with half a pound of sugar; then add one ounce of tartaric acid, bottle and cork well. To a tumbler three parts full of water, add two tablespoonfula of the syrup and a scruple of carbonate of soda; stir well, and drink while effervescing. Orangeade or Lemonade. —Squeeze the juice, pour boiling water on a little of the peel, and cover close; boil water and sugar to a thin syrup and skim it. When all are cold, mix the juice, the infusion, and the syrup with as much more water as will make a rich sherbet; then strain. Or, squeeze the juice and strain it, then add to it water and capillaire. Ginger Lentonade. — Take half cup of vinegar, one cup of sugar, two teaspoonfuls of ginger, stir well together; put iii a quart pitcher and fill with ice water. If one wants it sweeter or sourer than these quantities make it, more of the needed ingredients may be put in. It is a cooling diink, and almost as good as lemonade, some preferring it. Iceland Moss Cliocolate. — Dissolve one oxince of Iceland moss in one pint of boihng milk; boil one ounce of chocolate for fiye minutes in one pin( of boiling water; thoroughly mix the two, and give it to the invalid night and morning. This is a highly nutritive drink for invalids. Staffordshire Syllabnh. — Put a pint of cider and a glass of brandy sugar and nutmeg, into a bowl, and pour milk on the top of it; or pour want milk from a larere teapot some height into it. 34« Tna RousEnoiJ). Effervescing T^nmonnd<- — Boil two pouuda of ^vhite sugar -with one pint of lemon juice; bottle and cork. Put a tablespoouful of the syrup into a tumbler about three parts full of cold water, add twenty grains of car- bonate of soda, and drink quickly. Cool Summer DrinU—Take one pound finely powdered loaf sugar, one ovince of tartaric or citric acid, and twenty drops of essence of lemon. Mix immediately, and keep very dry. Two or three spoonfuls of this, stirred briskly in a tumbler of water, will make a very pleasant glass of lemonade. Table Beer. — A cheap and agreeable table beer is made as follows: Take fifteen gallons of water, and boil one-half, putting the other into a bar- rel; add the boiling water to the cold, with one gallon of molasses and a little yeast. Keep the bung hole oiJen till the fermentation is completed. Root Beer, — To make Ottawa root beer, take one ounce each of sassafras, allspice, yellow dock, and wintergreen, half an ounce each of wild cherry bark and coriander, a quarter of an ounce of hops, and three quarts of molasses. Pour boiling water on the ingredients, and let them stand twenty- four hours. Filter the liquor, and add half a pint of yeast, and it will be ready for use in twenty-four hours. Milk Lemonade. — ^Dissolve three-quarters of a pound of loaf sugar in one pint of boiling water, and mix with them one gill of lemon juice and one gill of sherry; then add three gills of cold milk. Stir the whole well together and strain it. Nice Lemon Beer—Slice two good-sized lemons, put- with them one pound of sugar; over these pour one gallon of boiling water, and when aboixt milk warm add one-third cup of yeast. Let it stand over night, and it is ready for use. Confectionery. To Make Tomato Figs. — Pour boiling water over the tomatoes, in order to remove the skin; then weigh them and place them in a stone jar; with as much sugar as you have tomatoes, and let them stand two days; then pour off the syrup, and boil and skim until no scum rises. Then pour it over the tomatoes, and let them stand two days^ as before; then boil and slum again. After the third time they are fit to dry, if the weather is good; if not, let them stand in the syrup until drying weather; then place on large earthen plates or dishes, and put them in the sun to dry, which will take them about a week; after which, pack them down in small wooden boxes, with fine white sugar between every layer. Walnut Creams. — One cuj) granulated sugar, one-half cup hot water; boil like mad two or three minutes or until it jellies in water; cool it (almost), beat it very fast until it creams; spread on a platter, halve and put on walnuts. This cream is same as chocolate cream. Chocolate for cream as follows: One ounce or one square Baker's chocolate in a bowl over the teakettle and melt; add one teaspoonful pulvei-ized sugar, a piece of butter size of a walnut with the salt washed out; dip the balls of cream into this and dry on sheets of paper. The above directions make forty drops, or cream for one pound walnuts. . COOltlNO RECIPES. U1 Peppermint Drops—The best peppermint drops are made by sifting finely powdered loaf sugar in lemon juice, sufficient to make it of a proper consistence; then, gently drying it over the fire a few minutes, and stirring in about fifteen drops of oil of peppermint for each ounce of sugar, dropping them from the point of a knife. Some persons, instead of using lemon juice, merely mix up the sugar and oil of peppermint with the whites of eggs; beating the whole well together, dropping it on white paper, and drying the drops gradually before the fire, at a distance. Pop-Corn Balls. — Take a three-gallon pan and fill it nearly level full of popped corn, and then take a cup of molasses and a little piece of butter and boil until it will set, or try it in cold water; just a drop will do in water, and if it sets, then pour the molasses all around on the corn. Then take a large iron spoon and stir well; when well mixed, butter your hands well and take corn in both hands, as much as you can press well together, and you will have a large and splendid ball. You can iise sugar in the place of molasses if you wish it. To Sugar or Crystallize Pop Corn— Put into an iron kettle one table- spoonful of water-, and one teacup of white sugar; boil until ready to candy, then throw in three quarts of corn nicely popped; stu- briskly until the candy is evenly distributed over the corn; set the kettle from the fire, and Btir until it is cooled a little and you have each grain separate and crys- tallized with the sugar; care should be taken not to have too hot a fire lest you scorch the corn when crystallizing. Nuts of any kind prepared this way are delicious. "IValnnt Candy— The meats of hickory nuts, English walnuts, or black walnuts may be used according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on bottom of tins, pre-siously greased, to the depth of about a half inch. Next boil two pounds of brown sugar, a half pint of water and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard. Almond Candy. — Take one pound of sugar and about half a pint of water; put in part of the white of an egg to clarify the sugar; let this boil a few minutes, and remove any scum that rises. When the sugar begins to candy drop in the dry almonds; first, however, joii should blanch the nuts by pouring hot water over them, and letting them stand in it a few minutes; then the skm will slip ofl" readily. Spread the candy on buttered plates to cool. Sngar Taffy. — One pound sugar put in a pan with half tumbler cold water, add one teaspoonful cream tartar, lump of butter size of hickory nut, one teaspoonful vinegar (do not stir at all), boil slowly twenty-five minutes, and drop a little into cold water, and if crispy it is done; turn on to plates and pour on flavoi-ing — lemon and vanilla, half each — pull tillivery white. Butter Scotcli. — Take two cups of sugar, two tablespoonfuls of water, piece of butter the size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. Chocolate Candy. — One cup brown sugar, one cup white, one cup molasses, one cup milk, one cup chocolate, butter the sizQ of a walnut. S543 fnS ItOUSEffOLD. Lemon Drops— Squeeze the juico of six lemons into a baein; pound 8ome lump sugar, and sift it through a fine sieve, mix it with the lemon Juice, and make it so thick that you can hardly stir it. Put it into a stew pan, and stir it over the tire for five minutes, then drop cut of a teaspoon on writing paper, and let it stand till cold. Candied Leinon Peel. — Peel some fine lemons, with all the inner pulp, in halves or quarters; have ready a very strong syrup of white sugar and water; put the peels into it, and keep them boiling till the syrup is nearly reduced. Take them out and set them to dry with the outer peel down- ward. Cocoanut Candy. — Grate the meat of a cocoanut, and, having ready jwo pounds of finely sifted sugar (white) and the beaten whites of two eggs, also the milk of the nut, mix together and make into little cakes. In a short time the candy will be diy enough to eat. Candied Orange Peel. — Make a very strong syi-up of white sugar and water; take off the peels from several oranges in halves or quarters, and boil them in the syrup till it is nearly reduced. After this take them out and set them to diy with the outer skin downward. Vanilla Candy. — Three teacups of white or coffee sugar, one and a half teacups unskimmed sweet milk to dissolve it; boil till done, and flavor with vauilia; after it cools a little, stir uutU bard and eat when you please. LADIES' FANCY WORK. WorU Table Cover— This cover if of fawn-colored cloth, ornamented elaborately on the ends in application embroidery. The design figures, which look dark in the illustration, are applied in broken cloth; on the mid- dle of each leaf ofthe large mid- dle application figure apply a piece of dark- brown velvet. Edge all the ap- plied figures with fawn-col- ored soutache, and ornament the pieces of vel- vet besides ia point Russe em- broidery with fawn colored saddlers' s i 1 k » For the lines of the design sew on brown sou- tache in two shades. The cover is bor- dered with hght brown open silk tinge an inch a n d a quarter wide. Brown percale lining. Imitation Coral Hang- ing Baskets. — Take old hoopa with the -cover- ing on; bend and tie in any shape desired; tie with wrapping-twine, with ends of the twine left one-fourth of an mch long; cover the basket when formed with knots or ties about one inch apart all over the basket. Then take one half pound of beeswax, melt it in a shallow pan, stir in enough Japanese vermihon to get the color you wish, then roll the basket in the melted wax until it is covered completely. We have one made in this way, that has hung exposed to the weather for two years, and is still ae good as new. WORK TABLE COVER. 850 THE nOUBETlOLD. FIG. 1.— BLACKBEBBT. A Pretty Tidy. — Tho reqiiiaitcs aro a ball of numljer fonrteen tidy cot- ton, and a wooden frame about twenty inches square, with an inch sprig driven half down in the cen- '^-^N^-^ ter of each corner, and simi- ^^^^^t^rt. ,.^ jj^j. Qjjgg along the sides in line with these, and an inch ajiart. Fasten ^jour cotton to the second side sprig, and weave from this sprig to the one di- rectly opposite, passing round each sprig three or four times; then draw the thread to the next sprig anci ■weave in the same manner. Continue this until you reach the second sprig from the side you are working toward. Now cross these threads in the same way from the other two sides, then cross with the same number of threads diagonally in both directions. You will then have in your frame four warps, each in dififerent directions. With a needle and tidy cotton securely fasten as they are every place where four sets of threads in- tersect, drawing the cotton from one to another. Cut the cotton at every sprig, and it ia finished, except trimming tlie fringe a little. Made in this way they are eervicfmble, and less work ihan you would think. Embroidery Designs. —We give a design from natural forms (Fig. 1) to which the artist has added an imaginative edge, al- though that has the outlines of some leaf forms. For fine delicate needlework in pure white this forms a most graceful design. But, where embroidered in the colors natural to the leaves and fruits, on a boy's or girl's jacket, stand cloth or ottoman cover, on cloth of scarlet or gray, is pretty enough for the most fastidi- ous. Moreover, this leads you to observe and study these things, which from your life-long intimacy with them may have failed to specially interest you. For an initial letter for the comer of a handkerchief, we give two designs tFigs. 2 and 3), which serve the treble purpose oluee, ornamentj and menir FIG. 2 — INITIAL LETTEB. LADIES' FANCY WORK. 851 ory of delicious fruits. For a gentleman's handkerchief, nothing can be in better taste than his initials wrought in such becoming drapery. And so through the whole alphabet you can weave something synonymous from nature about each letter. Such work flavors of botany, which is a science everj'body should study. Aside from its being a most deUghtful study in itself, it is the key to a marvelous world of infinite and ever-varying delights; it keeps you fi-om going through life with "our eyes blinded; it tends to make you gentle, large-hearted and thankful. These forms will, or ought to, stimulate your pencil for drawing. Drawing cultivates your eye as noth- ing else will. It educates your hand; it civilizes you generally. Make a sketch of anything, and it will ever after possess a new interest. You tread on a thousand forms of vegeta- tion every day. Can you make a drawing of one? The fine drawing we give would be a nice design for a center of a pillow sham. Persian Rugs Madft at Home—It is easy enough after you once know how, and, for that matter, so is everything you undertake. To make a rug you will need plenty of perse- verance, for it is a large con- tract to make one of ordinary size; but it is very pretty work, and can be done with ease by even those ladies whose failing eyesight compels them to give up the various fascinating forms of fancy work, which are too apt to prove a tax to the best of eyes. Purchase from come carpet dealer a supply of scraps of tapestry Brussels carpeting; pieces that are too small to be worked up mto hassocks are ^o. 3.— iottial letteb. quite large enough for the purpose. Cut these into strips of any length their size allows; but let them be of uniform width, say three inches. Ravel these all out, rejecting the linen, and collecting in a box the little crimped worsted threads. Then provide yourt;elf with a pair of the largest-sized steel knitting-needles, and a ball of the coarsest crochet cotton, either white or colored. Set on ten stitches, and after knitting a row or two to make a firm beginning, go on as if you were making a garter, but with every other stitch lay a thread of the crimped wool across the needles. After knitting the stitch, take the end of wool which shows upon the wrong side, and turn it toward the right side, knitting a stitch above to secure it. Then put in another thread of wool and repeat the process. The back of the strips should have something the appearance of that of a body Brussels carpet, while the front should be hke a sort of thick, long napped plush. The colors may ba used without selection, making a sort of chme effect; or carpets may b* 3Ga THE noUSEEOLD. chosen for raveling wlaich bIiow only shadefl of scarlet Oi blue; or brown carpets may be used for the center of the rug, and a border of scai-let or blue Bewed on all around. After doing a little of this work, many ideas as to arrangement of colors will suggest themselves, and a little practice will en- able the knitter to produce some very pleasing results. When the strips are all finished they must be sewed together at the back. It is only for convenience that they are knitted in strips — the rug, as a whole, would be very cumbersome and unwieldy to handle. Some ladies edge a Brussels or velvet carpet hearth-rug with a strip of this knitting, thus giving a very pretty finish. Small mats for placing ia front of bureaus are also very pretty made upon the same plan. "WorU Basket. — The basket is of fine wicker-work, the sides are lined with gathered satin, and the bottom with eji^»"-Qidered plush; both are tin- WOBK BASKET. fshed with silk cord. The outside is ornamented with fringe of crewels oi various colors. Handles of cord. Crocliet Macrame Titly. — Use seine cord No. 8, Crochet 57 chain stitches. Ist row. — Put thread over hook and crochet in first loop, and so on until you have made 9 single shell stitches. Crochet 7 chain, shell 9, chain 7, shell 9, chain 7, shell 9. 2d row.— Turn, chain 3, shell 9 on top of the last made in the first row, chain 9, shell 9, chain 9, shell 9, chain 9, shell 9. 3d row. — Turn, chain 3, then same as last row only making 7 chain in- stead of 9. 4th row. — Turn, chain 3, shell 9, chain 5, place the hook'in the fifth stitch of the chain in the 2d row; secure the cham of 7 in with it, chain 4, shell 9, and so on to the end of the row. Begin again at the beginning and crochet the desired length. Finish all around with scallop, with frmge across the lower edge. Run satin ribbon through the openings to match your room. LADIES' FANOY WORK. 853 A Home-Made Hassoclt. — Hassocka, or footstools, are convenient for many purposes. Well, let me tell you how easily you can make one out of articles that ono considers only lumber, and are often at a loss to know what to do with. Take seven tin fruit cans, put one in the middle, and the-other six around it; draw around this a band of unbleached mxislin and fasten it 80 as to keep them fii-mly in place; set them on a piece of paper and cut a pattern of the bottom, which then cut in heavy pasteboard. Cover this with gray paper muslin for the bottom, as it shps better than anything else. Cut out of cretonne a similar-shaped piece for the top, also a band to fit the PliLOW SHAM, Bides; cord the top piece around tne edge, and sew on the band. Stuff the cans with hay or excelsior, and let it be good and thick on top of the cans, also, as it will pack in a little while. Draw your cretonne over it, and sew firmly to the bottom, and you have your hassock to use on the porch in summer, or as a footstool before the fire. It ia strong aa well as very light, ajid can be moved easily with the foot. Pillow Sham. — Made of linen. The edges cut out Uke design^ turned in and basted, then the lace overhanded on, making sure to have it full enoijgh on the points; cut a long buttonhole in the end of each point, and run colored ribbons through. It is easily made and the effect is ver? pretty, -. . . 351 THE nousEnoLB. Clothes Brash Holder—The basket is of very fine wicker, in the form ofaoone; it ia ornamented with an cmbi-oidered drape, which may either bo finished with a narrow furniture gimp or tufta of crowd; the bottom is covered with silk, which ia drawn to a point at the end and linislied by a tassel; the top is ornamented with two woolen tassels and a rosette. Table Covers, Etc. — A rich and handsome cover may be made of aida canvas, either square or in scarf style, with a wino-colored plush square in the center, fastened on with leather stitching fa yellow floss. The edge of canvas shoi;ld be raveled out and knotted into fringe, aboiit three inches from which feathci'-stitch a band of plush, and above this may be a design worked in crewels if it is a scarf, or, if square, in each corner. " Crazy silk patch- work " bands are much used for decorating ta- ble covers, curtains and chair covers. The pieces must be small and of elegant silk, satin and velvet. A simple and pretty table cover for a bed- room lamp-stand may be made of pale blue canton flannel trimmed with "antique lace or with black velvet rib- b n , feather-stitched on with yellow floss, and the edge finished with a fringe of blue ■worsted tied in. One similar to this made of cardinal all-wool canvas or basket flannel is pretty for the sitting-room. Neat and pretty bureau or wash-stand covers are made of scrim or dotted muslin in scarf shape, trimmed with deep lace and Uned with pink or blue silesia. Serviceable and pretty covers for the sofa pillow and chair cushions in the sitting-room are made of the striped or plaid turkish towels, which are so inexpensive and yet pleaejng to the eye» The prettiest pillow shaias used are those made of fo«jr 1. — CLOTHES BBUSH HOLDER. 2. — BACK OF NO. jLABies' fancy work. 365 email hem-etitchecl handkerchiefs, joined with lace insertion, finished with a frill of lace, and lined to match the other appointments of tho room. They need not be made of expensive handkerchiefs; the thinner the better. For- tunate are those who possess one of those large wicker or rattan chairs, as they may bo decorated so hand- somely with colored satin ribbon, run in and tied iu bows, or a handsome soarf about twelve inches wide, and long enough to hang over the back and go down the back and seat, and hang over the seat a little. It may be made of a strip of plush ia the center, and a strip of embroidery in crewel work on felt, satin, momie cloth or canvas of some conti'ast- ing color, or worsted work. Line and join tho seams with fancy stitches in silk, and finish the ends with fringe. Another handsome decoration of a rocker would be a cushion covered with plush or embroidered can- vas. Put a puff of satin around the edge, and cover tho seam with small che- nille cord. A pillow roll for the head-rest at the back should be made to match, and tied on with ribbons. Double-faced canton flannel in wine color and olive green is much used for lambre- quins, table covers, curtains for archways and double- doorways, and also for win- dows, but it may fade when brought insuch close contact with the sun and light. The trimming is iisiially a band of old gold, feather-stitched on, and the edge is finished with fringo or a hem. Hanging Basket. — The basket is wicker-work, and the band at the top is of light blue cloth four inches deep, with a scalloped piece a darker shade over it. The long stitches on the dark cloth are of the lightest shade of blue ailk, with a eilver thread running with it, Throngh the wickers run satin HA^GIJ^iO BASKET. 8S6 THE HOUSEHOLD. ribbon. Combine the two ehadee of blue in the tassels, 'with the eilvOT ■wound round the tops of them. Heavy cord and tassels to hang it up by. The same design of trimming will answer for any shaped basket. Ornamental Scrap Bag or Basket. — This basket, to hang against the wall, is composed of cardboard, covered with gray linen, embroidered with brown wool, and fastened in a cane stand. Cut out first a piece of card> board for the back and the bottom, and five pieces for the front. Bind them ■with a crossway strip of gray linen, cover them "with gray linen, and work on the outside with brown wool the design in point russe, the stitches being taken through the cardboard. Then line the pieces ■with linen and sew thea OKNAMENTAIi SCRAP BAG. together. Next prepare five pieces of thin cane, four and one-half inches long, for the edges of the back, and five four and one-half inches long, five four inches long, and six five inches long, for the front of the basket. At one-half inch fi-om the ends cut a little hollow m the canes, and then fit them to each other and tie them together, first ■with strong thread and then with bro-wn ribbon, according to illustration, and secure the basket into the stand. For the cover, cut a piece of cardboard according to the shape of the upper part of the- back, doubled. Cut it in half through along the center, cover the side on which you mad« the incision with linen, and work on one- half of the design seen in illustration to the back of the' basket, double the cover, sew the edge of the linen tog^ether, and sew on a cord. ZADtSS' PaN-CT work. m leaving a loop in the middle. Two brass rings sewn at the back serT« to hang up the basket. Toilet Pin- riisliion. — The foundation is a square o f lining" about seven inches, s t u fl' e d with sawdust; it is covered witii-plain satin; satin rib- bon of a, contrast- ing color is folded into points, and disposed accord- ing to design; tassela ornament the comers; a square of fine Irish linen, six inches when hemmed (the hem one inch deep), is placed corner- wise over the cushion; this square i s ornamented with drawn thrfds and cross-stitch em- broiaery in silk the color of the satin. TOIUCT PrN-CUSHION. KEEDLE CUSHION. Needle Citsliion. — We give a design for a needle cusliion, the frame of wliich can be made of rustic work. The leet can be connected by a chain, as the sketch indicates. The cushion can be filled with emery and or- namented with any kind of needle-work that may suit the fancy. The edge may be ornamented with fringe, gimp, o r other convenient and suitable material. Pen "Wiper. — Twelve disks of cloth of various colors are edged with crystal beads. The rounds may be of any size wished, accord- ing as the pen wiper is required, large or small. They are then folded in four, and fastened to- gether in the center with a few stitches of strong silk. Wheat Ear Edging;. — Cast on five stitches. 1. Two plain stitches; thread over, one plain, thread over twice and purl two - pen wiper. together. 2. Thread over twice, purl two together, four plain. 3. Knit three plain, thread over one, plain, 238 THE noVSEHOLL. thread over twice, purl two together. 4. Over twice, pari two together, five plain. 5. Knit four plain, over, one plain, ovor twice, purl two together. 6. Over twice, purl two together, six plain. 7. Knit six plain, thread over twice, purl two together. 8. Over twice, purl live together, three plain; then commence again at lirst row. Music Portfolio and Stand — This stand, as we illustrate it, is made ol turned wood, with a portfolio made of pasteboard, covered with a design ol needle-woi'k. Music stands of this sort aro very convenient, as every musical family knows; but such a stand can be made as well, look as appro- MUSIO PORTFOLIO AND ST.UfD, priate and perhaps more ornamental, if made of rustic work. The woods, and often even the wood-pile, will afford abundant material for its manufac- ture, and when made by ingenious and loving hands, renders it, though o.' homely and inexpensive materials, nearly priceless in value. Basket for Fruit — Pretty baskets for serving large irwxi for luncheon are easily made. Take four pieces of cardboard and cover with any material preferred, and ou each piece work or jjaint the flower of the fruit which the basket will contain. Fasten the pieces together by a knotted cord. Over the fruit throw a square of delicate macrame lace. LADIES' FAKCY WOTIK. 359 A Ijesson in Decorating. — Choose a plain, smooth, red-clay flower-pot. If it is rather stupid-looking all the better. With your box of water-color paints, lay broad bands of dull blue around top and bottom. If you prefer, you can paint the intervening strip black, instead of leaving it red, and the bands may be divided by a narrow lino of yellow. Now you are ready for the pictures. If you possess some sheets of little scrap-chromos, you will soon be rid of your task. Select some very odd, grotesque ones, that will surprise each other as much as possible — a huge butterfly, tiny Madonna, reptiles, sj^rays, zebras, and the lilve. Paste them on in the most disorderly order you can imagine, and your work is complete. Another method is to cut from picture papers a quantity of small designs, being careful to trim them very neatly. Paint these all black, and lay on a dull red or blue ground. Whichever plan you choose, be careful and not decorate too pro- fusely, as that would be quite unlike the Japanese, while it would hint most strikingly of a merry, mischievous little gii-1. Fancy Card Basket.- ia lined with quilted satin. embroidered ^ith silk. -The foundation of this basket is of wire, and it The drapes are of cloth pinked at the edges and FANCY CURD BASKET. Antique I/ace. — Cast on fifteen stitches. 1. Knit three, over, narrow, knit three, over, knit one, over, knit six. 2. Knit six, over, luiit three, over, narrow, knit three, over, narrow, knit 3. Knit three, over, narrow, narrow again, over, knit five, over, knit six. 4. Cast off four, knit one, over, narrow, knit three, narrow, over, narrow, knit one, over, nari-ow, knit one. 5. Knit three, over, narrow, knit one, over, narrow, knit one, narrow, over, knit threa , 6. Knit three, over, knit one, over, slip two, knit one, jjass the slipped stitches over the knitted one, over, knit four, over, narrow, knit one, begin again from the first row. Ho-»v to niake a Screen. — The accompanying illustration is that of a beautiful but expensive screen, which, however, may serve as a guide in the making of a much cheaper one. The frame-work of this is of carved wood, the screen itself of embroidered silk, covered with sheer white muslin, with 360 TUK nOUSEHOLD. a plaited edge, wliich is put over the silk for protection. The height and width of a screen may vary, of course, according to the size of the heater or grate, and may consist of one piece as in the illustration, ©r of two, three, or half a dozen, joined by by hinges and resembling the con- struction of cloth bars. Black walnut is a handsome wood of which to make the frame, which may be fashioned plainly or orna- mented to one's taete; but if that bb to expensive, a cheaper wood may be employed, and stained to imitate something better. Cherry is again growing into great favor, and nothing could be prettier than a frame made of that. For the shade or screen proper a gi-eat variety of matei-ials may be iised. For convenience, make a light frame (like those over which mosquito netting is drawn for windows), which will neatly fit inside the other; over this stretch smoothly and nail a piece of strong muslin or canvas, as the ground work for the ornamentation; in lieu of this tin might be used; wood is too much warped by the action of the heat. The canvas may be covered with gay-colored chintz, at twelve and a half cents per yard, or handsome cretonne at sixty cents, or brocaded silk, painted satin, or a large fine print or engraving or embroid- ered cardboard or canvas— almost anything one's fancy may devise. A very showy screen recently seen on exhibition had a black backgi-oiind on which "was pasted all sorts, sizes, colors, and kinds of cheap prints, carefully cut out and applied without any regularity of design, and then the whole heavily varnished. The effect was very gay and sparkUng. Pressed ferns and autumn leaves, artistically arranged on a white or light backgroixnd, -or even black look finely; the back of the leaves should be well touched with mucilage, so as to adhere firmly. For a black background, velveteen, or plain black paper, to be had wtere wall paper is sold, are good. Slipper Case. — Qjit two pieces of card- slippeb case. * board the size desired; cover them ■udth momie cioth. Then cut of cardboard a smaller piece for the pocket; cover it on one side with the cloth, and fasten it in the center of one of the large pieces; then finish where it is joined with a worsted cord. Overhand the LADIES' FAXCY WOE IT. 361 The spread may be lined or two large pieces together, aqd sew the cord all around the edge. To hang it, sew on two large brass rings at the back of the two top-side scallops. A Handsome Lace Spread. — With forethought and some money one can easily make a beautiful set of pillow shams and spreads without any great expense. From time to time buy, as you see those which please you and are cheap, squares of antique lace; they come in all kinds of pretty de- signs. Choose those of uniform size and of the same quality. When you have enough set them together with a stripe of satin. Remnants of satin can be purchased sometimes at very low figures. For a border, catch the squares together diagonally and fit it in half squares of the satin. Put the edge of the lace squares over the satin, having first taken the ijrecaution to overcast very dehcately the edges of the satin. not, as you please. The pillow covers should be made to match. With proper care a set of this kind will last a long time, and when one considers the com- fort of always ha\dng a handsome cover- ing for the bed at hand to dress it up for great occasions, the outlay of time and money does not appear to have been wasted. Hanging Card-Receiv«r and ■\Vatcli Case. — Take two pieces of card, ten inches long and three and one-half inches wide, and cut the ends pointed as the design shows. Cover both pieces with velvet or silk, and embroider a vine of flowers on one end, or if preferred paint in water colors. Overhand the two pieces together and finish the edge with gilt coz'd. Make a ring of twisted cord at the top. Bend the card up at three inches to form the rack, and fasten at the sides with cord and tassels. Twist a large hook with gilt wii-e and sew an inch below the ring at the top, for the watch. To Prepare Skeleton Leaves — A CAKD-EECEIVKE AND WATCH CASE, ready method of preparing skeleton leaves is the followmg: Make a solution of concentrated lye in hot water, in the proportion of about two ounces of lye to a quart of water; or, if this is not convenient, prepare the lye by dissolving four ounces of common wash- ing soda in a quart of water, adding about two ounces of fresh quick lime, boiling for about a quarter of an hour, and when cool decanting the liquid from the sediment. Place the leaves in this solution, and allow it to boil for about an hour, or until by trial the pulpy part of one of the lea,ves allows itself to be readily removed. When this is the case, the leaves are carefully removed, one by one, floated on a sheet of glass, and the pulp is removed by gently tapping or beating with a painter's stiff brush, or the Mke, taking care not to apply a rubbing motion, which would destroy the fibres as well. From time to time the disintegrated. pulp should be washed away by allow- ing a stream of wiiter to flow on the glass. When this operation has been TOILET BOTTLE CASE. — FIG. 1. 882 THE nOjrSEUO LT>. properly performed, nothing of the leaf remains behind bnt tho network oi fibres, or the skeleton. Tho next step is to bleach the skeletoa leaves, which is easily done by placing them in a shallow dish of "water, to which a small quantity of chloride of lime has been added (say about a teaspoon- ful to a quart). In a day or two, at most, the fibres will be found bleached to a p u r e white, when they should bo removed to a vessel ■ of fresh water for final ' cleansing, in which they should remain for an- other day. From this they should b e re- moved, placed between the folds of a soft linen cloth, and allowed to di-y; they are then ready to be pressed, curled, or arranged into ornamental designs, according to fancy. Another method of disintegrating the pulp of tho leaves, which is sometimes followed, is to place them iu a dish of water, keeping them beneath the water by tho use of a sheet of glass, and exposing them to the sun- light. The disintegration takes place slowly, requiring two weeks or thereabouts to complete it. The subse- quent operations are the same as those above described. Toilet Bottle Case — The case is made on a circular foundation of cardboard, four inches wide, lined with black silk and covered Avith black cloth Vandykes round the edge. The latter is embroidered in satin overcast and feather stitch (see Fig. 2). The flowers are worked alternately in white and blue, the rosebuds With pink, ^nd the wheat cars with maize silk. The branches and Bprays are worked with several shades of olive and fawn- colored silk. On this foundation is sewn a cylindrical case of cardboard, two and a half inches high, and lined -within and without with black satin. Two box-plaited Tuchings of satin ai-e arranged round it, and above these is a Vandyke strip of black cloth embroidered in tho fiame designs and colors as above described. TOILET BOTTLE CASE. — FIO. 2. Parlor Ornament — Purchase a plain Indian straw l)asket, one of neat manufacture and pretty shape; paint it black; this gives an effective background for the fruit designs painted on the sides and ends; line th« basket with brightly tinted velvet, cover the LADIES' FANCY WORK. 3C5 handle with silver or gold cord; the same should run along the edges of the opening. This dainty piece of home art forma a lovely card basket. A common straw hat, a size to lit a boy of six years, can be made into an artistic novelty. Face the brim with satin nicely pleated; till the crown •with artificial flowers; secure them from tumbling out by long loops of threads; suspend the hat from the top of a cabinet or music stand; the effect is very bright and pleasing. Industrious fingers willing to devote time to the manipulation of home decoration may shape out many lovely things from ])it8 of silk, satin, velvet, and scraps of all wool goods. The top of a table covered with work of this kind is very handsome, and a like decoration for a carved bracket is remarkably showy. CattU-All The frame-work of this article is made of pieces of cardboard sowed together The materials required for the outside are drab Holland cre- tonne, flowers, fancy braid, and worsted to match flowers i color. A cord i drawn through eye ^ let holes at the toi ff' of the bag, and j^^ large tassel of woi sted finishes the bot torn. A Rosette. — Rosettes are often useful in tidies, bo: ders and the liki To make the above, begin with a chain of four stitches, and unite in a ring. In this loop work twenty trebles. Second round. — catch all, "Work one chain and one treble over each treble of the last round. Third round. — * On the treble and next chain make a leaf thus: The cotton twice round the needle, take up the stitch, work through two, cotton on the needle, draw through two; cot- ton on the needle, take up the stitch again, work through two, cotton on the needle, work through two; cotton on the needle, take up the next stitch, and work all off the needle, two loops at a time; then four chain. Repeat from *. Fourth round. — One DC on the middle of the four chain, * five chain, one DC on the middle of the '>ext four chain; repeat from *. Fasten off neatly at the end of the round d64 TTTE JTOUSEBOLB. Ottoman — Materials: Wino and canary-colorod cloth, heavy cord and tassels. Make a cushion of ticking a loot square, fill it tightly with curled hair, then make a case of the wine-colored cloth, and Lq the seam round the edg(? of the case full in one edge of the pieca to form the puff, then turn it up, and turn in the upper edge and box-plait it, and sew firmly on the top of the case, leaving a space in the center nine inches square. Cut of the light cloth a piece for the center like the design, and braid it with gilt, OTTOMAN. i"®*!' blue, and black braids, having the edge of the star pinked. Easten it to the cushion in each point ^ith a large bead, and finish each comer with a tassel. Draw the cord round the ottoman firmly, and tie in a knot, leaving a loop in the center to lift it by. Toilet or AVorlt Bii«]cet. — Use black, polished, round wooden or bamboo rods, an inch in circumference, two thin plates of wood four inches long and two and three- fifths inches wide, white satin, green velours, shaded green, pink, purple, and brown t^\'ist sUk, fine gold cord, green silk ribbon one-fifth of an inch wide, four white Venetian beads, four bronze rings, stout cardboard, small steel tacks, white sewing silk. The frame of our model is constructed of four i^illar-like rods, each eight inches long, and holding between them two boxes, each consisting of fight Tvooden or bamboo rods, and a thin wood bottom four inches long, and two and three-fifths ^ inches wide. The lower box, ■which is one and four-fifths inches high, requires four rods five and three-fifths inches long, and ioi;r rods four and one-fifth inches long. The upper box, which is two and one-fifth inches high, is of exaetly the same size at the bottom, while for the top, which curves out- ■ward, the two long rods must be each six inches long, while the cross rods require a length ©f five and one-fifth inches. Small steel tacks connect the TOILET OK WOBK BASKET. LADIES' FAXCT WORK. 365 various parts, those which arc arranged into squares being notched where they intersect. Each of these squares encloses a pasteboard box covered with green velours on the inside, and on the outside with white satin, deco- rated by an embroidery of colored silks. The box is fastened at the top to rods by means of overhand slitches of gold cord, making the rod appear as if twisted with tho gold cord. The bows decorating the upper corners of the boxes are made of gi-een ribbon, ten inches long, sewed to the rods in tho middle and then tied. The handle, which is fastened to tho upper box by means of steel tacks, and is decurated with two ribbon bows, measures fif- teen inches in length, and is to be wound about with gold cord. The four pillars are decorated at their tips by Venetian beads resting on bronze rings. Sofa PilloAv. — Knitting or crochet. An exceedingly comfortable pillow to hang on a chair-back or to use when traveling is well illustrated in the cut herewith presented. Knit or crocheted in squares of different calora, CEOCHET SOFA PILLOW OB BOLSTEK. almost any stitch may be used, according to tho fancy of the workers, and when stuffed and finished, with cord and tassels for the ends, and hung ou the back of the " old rocking- chair," it forms no mean addition to the com- fort and ornamentation of a room. The predominant colors of the room Avill suggest the appropriate ones to be used, but should there be no decided eolor prevaiUng, a pillow made of alternate dark red and olive squares will be found both handsome and ■ durable, as far as showing dust or soil from the head. Plush Mosaic. — ^The designs for this new and beautiful^work can be pux- chased all ready prepared for use; but as many would Uke to try it who may find it difficult to procure them, they can, by following the given direc- •tions, cut and arrange their own. One best suited to it js a border of autumn leaves, as the rich, variegated colors can be veiy effectively rendered in gold,, crimson, brown and green. Maple leaves are prettiest, both in form anu color, and the size should be varied, some large, others small, arrang- , ing them as a border. If possible, select several of the natural leaves, and cnt the exact pattern ia paper. The plush may be purchased in small quan- 3CC THE HOUSEHOLD. titles, an eighth of a yard of each color sufficing for a number of leaves. Lay the paper patterns on the plush and cut with a pair of sharp scissors leaves from the different colorn. The groundwork is of plush; for instance, a scarf for the top of an upright piano may bo of olive plush with a lining of cardinal satin, and a border of autumn leaves. These shoiild be lu-ettUy arranged across the ends of the scarf, and each leaf basted to keep it in place. The edges are fastened down with tinsel or gold thread, and as it sinks into tho soft plush, shows only a slight, glistening outline. The stems should bo worked with silk matching tho diflerent shades of the leaves. The veining of the leaves is also worked with tho same color of silk, and as it makes only a slight depression or crease in the plush, gives a very pretty natural effect. The leaves can be shaded by using different shades of plush. For instance, one-half of a leaf may be light crimson, the other a shade or two darker; or the point of a leaf may bo turned over, showing light green against dark. Arranging them in this way gives variety, also less stiffineaa of design. HANBKEECHIEF BOS. These same plush designs may be iised on sateen or cloth, although in this case the term " mosaic" would not bo applied. The design described would, howevea, be very pretty arranged on a ground-work of either of these ma- terials. This work is very beautiful for table covers, lambrequins, portieres or any large article that may require a decorative border. HandUercliief Box. — Take a fancy letter-paper box that is square, and oijeus in the center; make a tufted cushion of satin on the top, and put an ■tasertion of white lace around it with the same color underneath. If careful, with a very little glue, the sides can be covered with satin, finishing the edges with a silver or gilt cord. Complete the box by placing a little per- fume sachet inside. This makes a pretty present and is not expensive, as often small pieces of silk will answer the purpose of covering. Knittetl Insertions — No. 1, Twist pattern— Cast on six stitches for each pattern. First six rows: Plain. Seventh row: Slip three loops on a spare needle, leave them and knit tho next three; then knit those on the spare eeedle. Repeat these seven rows. No. 2, Feather Pattern — Cast on twenty- LADIES' FANCY WORK. aer five stitches for each pattern, First row: Knit two together fonr times; then over and one plain eight times; then knit two together four times, and purl the last stitch. Second, third, and fourth rows : Plain. Repeat from first row. AVall PocUet._Wo give herewith an illustration of a wall-pocket, which is ornamental and useful. It may be used for visiting cards, letters, papers, •awing-materials, slippers, and various odds and onds. Almost any kind of material may be used, but something bright has more attractivencBS. The one the drawing was made from was of silk, of blue silk, lined with com color, -ft-ith cord of blue and gold, and -n-ith raised embroidery in silk. The framework is cut from stiff paper. "\\Tieu designed ^vlth especial reference to slippers, the pocket is cut quite in the shape of a slipper, with a loop at the heel, from which it is hung. For Christmas gifts they form pretty ob- jects for devoted fingers to manufacture. Floral Transparency— Tho pretty transparency represented on next page ia made by arranging pressed ferns, grasses, and autumn leaves on a S68 THE IIOUSEIIOLI). pane of •window-glass, whioli should be obscured, laying another tranaparwii pane of the same size over it, and binding the edges with ribbon, leaving the group imprisoned between (use gum tragacanth in putting on the binding). It is well to secure a narrow stri]:! of paper under the ribbon. The binding should bo gummed all around the edge of the first pane, and dried before the leaves, ferns, etc., are arranged; .then it can be neatly folded over the second pane without difficulty. To form the loop for hanging the trans- parency, paste a binding of galloou along the upper edge, leaving a two-inch loop free in the center, afterward to be pulled through a little slit in the final binding. These transparencies may either be hung before a window, or, if preferred, secured against a pane in the sash. In country haUa a beautiful effect is pro- duced by placing them against the side-lights of the hall doof. WTiere the side-lights are each of only a single pane, it is well worth while to place a single trans- parency against each, filling up the entire space, thus affording ample scope for a free arrangement of the ferns, grasses, and loaves, while the effect of the light is very fine. Leaves so arranged will pre- serve their beautiful ap- pearance throughout the entire winter. FlOAver Patterns for f^inbroidery. Great taste can be dis- played in selecting ap- propriate flower patterns for an embroidered de- sign. The double and single hyacinths, com- bined with a tuUp, give a lovely effect. The fine dark blue of the former and the scarlet-margined yellow of the latter show to splendid advantage on black velvet or deep brown satin. White and purple lilacs mixed with the gold and yellow crocus give a striking design for flOss and bead needlework. On a dark brown of some rich goods. The light blue crocus, with its pretty tippings of snow white, combines richly with the double red anemone, a de- sign well suited for a center-piece on a table or a piano cover. The border would look handsome worked in some sort of creeping plant, with the cor- ners finished off in star anemones clustered with autumn leaves. The Belle Laura tuUp is of a lovely violet hue enhanced in beauty by the mixture of white; this flower is'very effective in large pieces of embroidery with a touch TLOEAX, TEANSPAKENCX. LADIES' FANCY WORK. 369 of brilliant green foliage. A cluster of osalis, with their brilliant hues and dark green leayes, give a charming effect. Combined with pansies, this de- Bign is a lo-vely pattern for the center of a sofa pillow; the border should be worked in buds and smilax. A bunch of heliotrope wrought in silk and ■worsted on black velvet gives a handsome design for appUque work on satin to be used for various decorative effects in upholstery. The beat and most correct designs in flowers are made from the natural plants. The tints are easily matched in silk and worsted, and even in beads the various colors are given. Lamp Sbade. — Matenals: Three sheets of tissue paper, each one a shade darker than the other; six fancy colored pictures, one-eighth yard of white tarlatan, and one sheet of gilt paper. Cut six pieces of cardboard the shape of pattern, cover them with the tarlatan, then glue the gilt paper ou LAMP SHADE. one side of each, just turning it over the edges. Then cut of the tissue paper square pieces the size of pattern; fold them across from corner to comer; then fold again, and run the four edges together and draw up tightly, form- ing the leaves. Sew them on as seen in the design, putting in the different shades. Fasten each section of the shade together by just tying at the top and bottom with coarse, waxed thread. Glue a fancy picture in the center of each section.^ Q,aUt Ijining.—A. handsome lining for a fancy silk quilt is made of plain Burah silk, or, if that is too expensive, plain soft cashmere of a pretty color serves very nicely. It is often a question how the lining shall be tacked to the outside without marring its beauty. A very pretty way is to first baste the outside carefully on the hning — then divide the lining into squares, marking the comers of each square with a thread. A pretty star may than be embroidered at every point, catching the two sides together, but takmg care that the stitches.do not show on the right side. A cardinal lining with 370 THE EOUSEHOLB. GLOVE BOX AND COTEB. stars embroidered in yellow silk is quite showy. A darker or lighter shade of the same color as the lin- ing used for the stars makes a tasteful combination. Glove Box and Cover. — A glove box of the kind we illustrate may be cut and made from a large paper box. After the edges are neatly sewed, paste neatly over the outside a cover of white mushn, to make the box strong. Line and cover both box and cover with silk, finishing the edges with large sUk cord or chenille. The outside may be ornamented in a variety of ways. Additional ornamen- tation may be secured by cutting curves in the sides of the cover. Both admit of much ingenuity and display of taste in arrangement and trimming. Attached covers are convenient for careless users, and much more easily trimmed, being simply fastened at the back, and Ufted and closed like a trunk cover. Instead of using silk as a cover- ing, perforated paper (never get that in white, as it soon soils) lain against a smooth paper or cloth of a different color, and the silver and gold paper, perforated with large, square meshes, with initials or other ornament wrought in chenille, silk, or worsted, maj be used to advantage. Saclxet— The sachet is of old-gold plush, embroidered with rosebuds and leaves, and tiimmed with lace and bows of ribbon. Handkercliief Cases. — If for a gen- tleman, the size of the case would b3 eleven inches by eighteen inches, doub- ling down the center; for a lady, four- teen inches square; it should be lined with silk, and lightly wadded, the wad- ding being scented. Cut a piece of satin, twenty-six inches long, and eleven inches broad, and line it with fine flan- nel, and a piece of satin quilted before- sachet. hand over it. Turn in the edges all round, and sew over neatly; fold the two ends in toward each other, until they meet to within about an inch. Sew over the double edges at the sides, and fold up the case. The handkerchiefe slip in on either side, into the two LADIES' FANCY WOEK. 371 pockets thus formed, the plain onea being arranged on one side and the fancy ones on the other. These cases are convenient if they are scented, ■which is done by sprinkhug sachet on to the flannel before the satin luiing is added, and ■n'ith a thin layer of cotton wool above. We may add that the eatui should be quilted on to a thin piece of lining. We have given the dimen- sions to allow for turning in. There is another shape made like a large en- velope. The size and shape must be similar to the other, only the upper part which forms the flap to the envelope is brought to a point in the center, ■with each side turned in. A silk cord is sometimes added all round tha sachet, and finished off at the point with a loop, which forms the button-hole, while the button is placed on the lower side of the case. Liadies' Fancy Bag Purse. —The lower part of the purse bag is formed of black silk, in spider-web lace, Uned with crimson silk, as also the upper part of the bag. Cords of crim- son silk draw the purse together near the top, and tassels are placed at each di\ision and one at the bottom. Croclieted Slia.-wl. — Mate- rial: Six ounces of Shetland wool. Make a chain the length of the longest edge of the shawl, which is three-cornered. The chain should be a multiple of six. After making the chain * throw the thread over the needle and catch into the third stitch from the needle, draw the thi-ead through, thread over, draw through two, thread over, through two. This is the treble crochet stitch. Make eight more of these stitches in the same chain stitch. Put the needle through the third stitch from the shell and draw the thread through this stitch and the one on the needle. This is single crochet stitch. Repeat from * to the end of the chain and break th6. thread. 2. Catch the thread in the middle stitch of the first shell of the preceding row. * Make three chain stitches, thread over the needle, put the needle through the next stitch to the one in which the thread is fastened, draw thread thi'ough, thread over, through two; keeping this loop and the fonner one on the needle, put thread over and make the same kind of stitch in the next stitch of the shell. Continue in this manner until there are ten stitches on the needle, then throw the thread over and draw through all the stitches, four chain and single crochet into the middle stitch of the next shell, Repeal from* ladies' fancy bag PtTKSE. »72 THE BOUSEEOLD. 8. Cakh the thread in the same stitch as the preceding row and * make nine trebles in the middle of the first shell of the second row, single crochet into the single crochet at the end of the first shell in second row. Repeat from *. 4. Like second row. 5. Like third row. • Sclgsor Ca.se and IVeedle Cushion. — This is a neat little case intended to hang upon the wall near the sewing machine or work table. Our pattern is made up of brown silk, and finished with three rows of cords. The cords are ^IgO stitched on as finish for the pockets, which are aewn on the case itself. Cut from the illustration a pattern in pasteboard and a similar one in silk, allowing a margin to turn in. To make it more substantial line the silk with thin muslin. The back can be covered with cam- bric to match the color of the silk. The needle cushion measures three inches across, lined with muslin, and drawn in at the edge with a small cord to give it the proper curve; fill with emery, fine sand, or wool, if preferred. Table Mats Make a chain of twenty-five stitches. DC. all around to the beginning and turn the work. There is one stitch upon the hook; put the hook back through the last loop through which the cotton was drawn, put the cotton over the hook and draw it through that loop alone; then put the cot- ton over the hook and draw through the two loops upon the hook — DC. the row of loops on the back side of the mat to the end. Crochet twice in each of the three adjoining loops at the end — DC. to tha other end. Crochet twice in each of the two adjoining loops at that end, bringing the ends of the first row around the mat together. Bring the cotton in front of the hook which has upon it one loop, put th« hook through a loop at the end of this row where it commenced, and draw the cotton through the two loops upon the hook joining the row. Turn the work over, put the hook back through the last loop that ih» ?otton was drawn through, put the cottoa wver the hook, draw through that SOISSOB CASE AND NEEDLE CUSHION. lADIES' FA2. ^jjg iQ^gj, paj^ of ^j^g g^and is a pin- enshion, which is made in the same style as the filling-in of the squares above, and also drawn and held together with a button. Mosaic Emtoi'oidery. — Mosaic embroidery is very effective for mantel drapes, piano covers, and screens, and is quite easily made. Take ■whatever material is chosen for the ground work and sew on to it with some fancy stitch odd patterns cut from various colored plushes FLORICULTURE. Ivy for Picture Frames. — Ivy ia one of tho best plants to have in the house, as it bears a large amount of neglect and abuse, and gratefully repays good treatment. It is not rare to see a pot of ivy placed where it can be trained around picture frames or mirrors, and thus border them -with living gi-een. A good plan is to dispense with the pot, or rather, have a sub- stitute for it, which is kept out of sight. Our illustration shows a picture frame wreathed with ivy after this method. Only a good-sized picture or mirror can be treated in this way, and as such are usually hung so that the top of the frame leans forward, the space between the frame and the wall is available for the re- ceptacle for the plant. A pot '.i| or pan of zinc, of a wedge f^'^ shape, and bize to suit the space between the frame and the wall, can be readily made by any tinsmith. This is to be hung against the wall so as to be quite concealed by the pic- ture, and the ivy tastefully trained over the frame. A rus- tic frame is better suited to this purpose, as it not only affords better facilities for at- taching the stems to the frame, but its style seems better adapted to this kind of decora- tion than more pretentious ones. Still, a gilt fi-amo may be made beautiful in the same way. There ia only one precaution to bo used, ^^z.: not to hang such a frame over the fire- place, for the combined heat and dust would soon destroy the plant. Let it hang so that it may face a north or east window. Don't forget the water; the pan holding the plant is out of sight, and, therefore, should bo kept in mind. Diseases of Room Plants. — The leaves of plants when in a normally Wealthy state are generally of a deep green color, but when diaeased they ITY FOR PICTUEE FEAMES. 382 THE iJOUSEnOLB. become yellowish or -white. In the majority of cases such a diseased appear- ance is produced by an excess of light or a lack of it, too much or too httle ■water, unsuitable, overrich, or impoverished soil, or lack of drainage. When the discoloration first shows itself^and this is generally on the younger shoots — the condition of the roots should bo ascertained by turning the plant out of the pot. If the roots are healthy and fill the ball, or appear overcrowded, the discoloration indicates lack of nutriment, or too little or too much light. In the first case it can be remedied by shifting the plant into a larger pot, or watering the plant with liquid manure. If excess or lack of light is the cause, reference must be had to the character of the plant. Ferns, selaginellas, and plants of similar character that naturally gi-ow in shady places, become pale or yellowish when grown in bright light, while those whose habitat is in open, exjiosed situations, become discolored when not having a sufficiency of light. In either case, when grown in pots, plants are more liable to become diseased through this cause than when grown in the open air. The remedy, of course, is only to shift the position of the plant and place it where the light will better suit its nature. If the ball is not filled with roots, and they do not appear to be fresh and healthy, the discoloration, in all probability, proceeds from excess of moist- ure or unsuitable soil. To remedy the first, see that the drainage outlet ia kept free and unchoked; if after a Aveek or two this does not affect a change, then it is probable that the diseased appearance arises from unsuitable soil. Some plants, such as azaleas, camelias, and rhododendrons, in such case will not throw out a single rootlet from the old ball into the new soil, but gradually die back or make but weakly, spindling shoots. If the discolora- tion has been produced by bad drainage, excessive watei'ing, or unsuitable soil, and is of such long standing as to cause the roots to decay, or the soil has become sour, the proper remedy ia to shako off all the earth from theni and wash them by shaking them thoroughly in clean water, cutting off the decayed parts with a sharp knife, and replanting into light fresh earth, and seeing that the drainage is kej^t free. Eich soil or large pots should not be used, the latter should be but httle larger than the diameter of the roots. When the roots are well developed the plant may be shifted into a larger pot and richer soil. The leaves of plants from warm countries — oranges, for in- stance — will sometimes become yellow when exposed to a low temperature, especially Avhen accompanied with much moisture; the remedy in this case ^ °lther to raise the temperature or decrease the amount of water given. Sometimes the discoloration is caused by insufficiency of water, which causes the roots to shrivel up. It may also proceed from giving too much water at one time, and then letting the ball become dry, or by only giving enough of water to moisten the surface of the soil for an inch or two, while below it may be as dry as powder. Carefulness and watchfulness are the only modes of preventing injury to the plants from such causes. TNTien the leaves of deciduous plants fall off as their season of rest approaches, they should be placed in a lower temperature, and not have as liberal a supply of water as when grooving. If evergreen plants, such as we generally grow in greenhouses, shed their leaves profusely and suddenly, it indicates that they have not light enough, or that the temperature of the room is too high, or the atmosphere ia too dry; the proper mode of treatment in such cases ia self-apparent. Occasionally plants will die off suddenly near the surface of the soil, although the roots, leaves and shoots look quite healthy. This ia often caused by the collar of the plant — the part where the roots are joined to th© . FLORICULTURE. 38S ■tem— being set too deep into the soil. Watering with very cold water when the soil in the pots has been exposed to the sun will also cause them to die ofif suddenly. Plants in pots should never have the pots exposed to the full blaze of sunshine, especially in the middle of the day. The crowns of her- baceous plants that have been kept dry, or comparatively so, during their eeason of rest, -(Till rot away if the balls of roots are too liberally supplied with water. They should be kept in the shade, and but sparingly suppUed with water, and that rather tepid, until they develop a leaf or two. Some plants, especially roses, when kept in rooms, are very apt to become mildewed, to the ceitain destruction of the leaves and flower buds. As soon as it shows itself the leaves should be washed with soap and water, rinsed off and flowers of sulphur dusted on with a dredging-box or a pepper-box, washing it ofif after it has been on for two or three days. The whole art of keeping plants in rooms is to provide an equable, moist temperature, light according to the nature of the plants, regular moderate watering, good drainage, suitable soil, cleanliness, and an avoidance of all Budden checks or shocks to the plant either in temperature or humidity. These are always injurious, as they produce disease and render the plant liable to the attacks of insects and fungoid growths. Cheap and Pretty Hanging Baskets. — The sweet potato, which Is basket and contents in one, has, when successful, a vei-y ornamental effect. Truth compels us to state that it is not always successful, and a yellow, scraggy appearance of foliage will sometimes reward the best-intentioned en- deavors; but given ordinarily favorable suiToundiugs, which include heat and sunshine, this curious hanging basket thrives and covers a large space with bright-hued verdure. A large, sound root should be selected, and the top for some distance down is then removed. Next comes the disagreeable process of removing the inside — leaving a wall all around, and a thicker one at the bottom. Three holes are then bored at equal distances, about half an inch from the top; and into these the suspending cords, which unite at the upper ends, are fastened. VfTaen filled with water up to the holes, the sweet potato basket is completed; and if placed in a sunny window, it should be covered with shoots and leaves in a few weeks' time. Some of the sprays can be trained upward, and others allowed to droop. The red-skiimed sweet potato has a pretty streak of silver in the foliage, and the two varieties on either Ride of a window make an agreeable contrast. If preferred, the hollow root can be filled with earth or sand instead of water — if with the latter, there nhould be two or three small pieces of charcoal at the bottom. A carrot treated in the same way sends forth a mass of feathery foliage whose vivid green brings a sort of sunshine into the dreariest day; and even a large sponge suspended by cords, thoroughly moistened and planted with flax, rape-seed, or any low growing verdure, is not to be despised. A very pretty basket can be manufactured by taking an ordinary one of wire and fastening to it raisiu-stems, or bits of thin wire properly bent, and then dipping the •whole into melted sealing-wax of a vermihon color until it is thoroughly coated. Brushing it over mth the mixture would take less material. Tha effect of theses coralized sprays, glowing through delicate green vines, ia really beautiful. Eveiy one cannot succeed with a basket of growing plants, but almost any one can succeed with ivy; and a very ornamental hanging basket that requires little care can be made in the following way: Almost any kind of basket will answer, and there should be a good collection of ftuturoa leaves varnished and prepared in sprays. Six or eight twro oiwce 8M THE nOJJBEHOLJ). bottles ehould be filled with water, and have one or two well-grown epray8 of ivy in each, placed in wads of cotton to keep them upright, the leaves ar- ranged in between and around the edge of the basket. The ivy will grow, and can be trained to run up the cords, as well as to hang over the sides; the only care required is to fill up the bottles as the water evaporates, and to keep the leaves free from dust. Window Gardening. — What adds more to the cheerfulness of the dome during the lonely, dreary days of winter, than flowers ? All can have FIG, 1. — DOUBLE WINDOW WITH PLANT SHELF. them, the poor as well as the rich, if a little care and forethought is uso^ in growing and arranging them. The preparatory work consists in transplanting and fairly starting ijj small pots, in August or September, the Madeira vine, creeping Charlie, cypress vine, balloon vine, the common EngUsh, the German, or the Kenil- worth ivy, or morning glory, flowering bean, or sweet-scented pea, or, if you are disposed to be more aristocratic, smilax, lophiospermum, or, if the win- dow is large aad the foliage is not deemed too rank, the clematis or the FLORICULTURE. 385 paBsion vine. Nearly all of these, if thus started, -will grow finely and festoon your -windows in a few weeks; some of them have line blossoms, which will add to the beauty of their foliage. Next, for the plants to make a display in your windows. What these shall be, and how they shall be arranged, de- pends very much upon the size, shape and character of your windows. If you have a bay or oidel window, either large or small, you can make it the most attractive feature of your room at a very small expense. First place your pots with climb-viaes at the sides on low brackets, and the vines to make a beautiful frame for your windows. If the window is a deep bay, other and more delicate vines may be placed between the side windows and the main one — such as smilax, the Keuilworth ivy, or the cypress Vine — and trained over the ceiling of the bay. At the base of the windows have a «helf six or eight inches wide (eight is best), supported by the ordinary no. 2. — PRETTY ABRANGEMENT FOB SITTING-ROOM WINDOWS. metal brackets, and in front tack the expanding framework (such as is shown in Fig. 1), which is now to be found for sale by the yard very cheap at all the flower stores— the black walnut is the prettiest, though the holly wood is very neat; stretch it to its full extent before tacking it on. Then selecting your hardiest and most freely-blooming plants— geraniums, pelargoniums, rose geraniums, all from slips potted in July or August, periwinkles, fuchsias, heliotropes, bouvardias, cuphias, and newly-potted slips of ver- bena, with such other beautiful small plants as you may find desirable — place each pot in one about three sizes larger, which is partially filled with fine earth, and the space between loosely packed with moss. Set these on your shelf, arranging them with reference to complementary colors; put in the center where the main partition between the two divisions of the central window is, a good and shapely ardisia, which, if it has been plunged during 866 TEE HOUSEHOLD. the summer, ■will, by this time, be loaded with its beautiful berries, whleh are in November just beginning to turn to a beautiful scarlet. These ber- ries \vill hang on till June; and, while the plant is of very moderate price, it has no superior as an ornamental shrub. In the corners put callas, which should have been heeled or turned over to rest, as early as July or August 1st. Their position should be partially shaded, and where they will not have too much heat; when they begin to bud, they should have a plenty of warm, almost hot, water furnished them daily. They, too, should be placed in a FIG. 3. — BAT WINDOW WITH PLANT PLATFOEM. pot surrounded by a large pot, and the interstices filled in with moss. Across the center of the windows place other shelves with pots of smaller flowers, and, among the rest, creeping plants, such as verbenas, sweet alyssum, nemaphila lobelia, mesembryanthemum, etc., etc. On a table in the center, if you can have a neat box, zinc-lined, you can set in pots, hyacinths, amaryllis, cyclamens, iris, and the finest sorts of crocus, and, packing mosa around them, keep them moist. From the ceiling of the bay may be suspended hanging baskets, taking the precaiition to keep them moist. The outlay for all this is very little, and if yott are ingenious you can do it all yourselfl FLOBIOTILTUBE. 387 But everybody has not bay windows, or oven double windows. For these tinfortuuates, among whom we aro sorry to bo obliged to reckon ourselves, the simpler arrangement indicated in Fig. 2 is almost as effective. A shelf at the foot of each window supported on brackets, and, if preferred, protected by the expanding framework, will give room for four or six pots at each window, while the vines can be trained around the windows, as in the other case. A swinging bracket largo enough for two pots can be attached to the outer side of the framework of each window, midway of its height, and a rustic basket attached to a hook projecting from the top of the window frame, if desired. On a table or slab between the windows a small jardiniere, oontaining an ardisia, or Tahiti orange, can be placed. In the selection of cUmbers for trimming the windows, avoid the climbing fern, which is offered 80 abundantly at all the flower stores. It caonot be made to live in parlors, FIG. 4. — DEEP BAY WINDOW WITH BRACKETS. and in spite of all the care which may be taken with it will soon become dry and unsightly. The ivies, Madeira vine and cypress vine are the best, thoiigh several other climbers are pretty. The blossoms of the Madeira vine, which will come out if it is well cared for in February or March, are very fragrant, and will fill the parlors with their delicate perfume. The wall pockets so plenty in these days of scroll sawing, can be very easily adapted to the purpose of plant cultivation, and add greatly to the beauty of these simple decorations. How to Kill Insects on Plants. — Slugs are occasionally seen eatmp large holes or notches in the leaves of all succulents and begonias. Thej usually feed at night. Cut potatoes, turnips, or some other fleshy vegetable in halves, and place conveniently near the plants. The slugs Avill gather 888 THE nOUSEUOLB. upon tho vegetable, and are easily clestroyed. The white worm which infests, occasionally, all soils where plants are kept in pots, may bo removed as follows: Sprinkle lime water over the soil, or sprinkle a little slacked lime on tho earth, and in tho saucer of the pot. Lime water may be easily made by slacking a large piece of hme in a pail of cold water, letting thia JBettle, and theu bottle the clear water for use. Give each pot a tablespoon- ful twice a week. To destroy the little bugs on the oleander, take a piece of lime the size of a hen's egg, and dissolve it in about two quarts of water. Wash the stock and branches with this water. To destroy plant lice, take three and a half ounces of quassia chips, add five drachms Stavesacre seed in powder, jjlace in seven pints of water, and boil down to five pints. When cold, the strained liquid is ready for use, either by means of a watering-pot or a syringe. Hot alum water will destroy red and black ants, cockroaches, spiders and chintzbugs. Take two pounds, of alum and dissolve it in three or four quarts of boiling water. Let it stand On the fire until the alum is all melted, then ajoply it with a brush (while nearly boiling hot) to the places Ire- quented by these insects. Any choice plants may be preserved from the ravages of slugs by placing a few pieces of garlic near them. No slugs will approach the smell of garlic. Greenhouse slugs often become a nuisance in the greenhouse. A certain remedy is to sprinkle salt freely along the edges of the bench or table, the crossing of which is sure death to the slug. Another way of destroying insects on tlowers is to water the plants with a decoction of tobacco, which quickly destroys. Independently of the re- moval of the insects, tobacco-water is considered by many persons to improve the verdure of the plant. Prepare it as follows: Take one pound of roll tobacco and pour over it three pints of water, nearly boiling. Let it stand for some hours before it is used. Kerosene oil may be used for destroying insects on plants by taking a tablespoonful of oil and mixing it with half a cup of milk, and then diluting the mixture with two gallons of water. Apply the hquid with a syringe, and afterward rinse with clear water. This substance is death to plant insects, and we have never heard of its injuring the most delicate plants when used as here directed. The following is recommended as a means of destroying the rose slug: Add a teaspoonful of powdered white hellebore to two gallons of boiling water. Apply when cold, in a fine spray, bending the tops over so as to reach the under surface of the leaves. One application is usually suflScient. This is a good way to treat the currant worm. The red spider may be banished from plants by the simple process of cutting otf the infected leaf. A leaf once attacked soon decays and falls off; but then the animals remove to another. By carefully pursuing this ampu- tation plants will become remarkably healthy. A new method for the getting rid of worms which destroy the house plants is a number of sulphur matches placed in the flower pots with their heads down. The experiment has been tried with success. Ammonia, for Plants. — If tht; house plants become pale and sickly, a dose of ammonia, a few drops in the water you water them with, will revive them like magic. It is the concentrated essence of fertilizers, and acta upon plant life as tonics and eea air upon human iayalids. Ornamental Wardian Case. — The sides of the box are of mahogany, 1 1-4 inch in thickneai, and the bottom of deal, 1 1-2 inch thick, well framed and dovetailed together, and strengthened with brass bands, and with two cross-bars beneath. The upper edge of the box is furnished with a groove for the reception of the glass roof, and this groove is lined with brass, to OKNAMENTAL WAEDIAN CASE. prevent th.e wood from rotting. The roof is composed of brass, and glazed with the very best flattened crown glass. The brass astragals are grooved for the reception of the glass, and not rebated, as in ordinary glazing. Eyed studs are cast on the inner side of the ridge astragal, about half an inch in length, for the purpose of suspending small orchids or ferns from the roof. The inside of the box is lined with zinc, and at one of the comers an aperture is formed into which a copper tube, two inches long, is inserted, and fur- see THE noTTSEnoLB. cished -witb a cock for Trithdrawiug any superfluous ■water that may at aay timo accumulate within the box. One of the psncs is made to take out — this provision is necessary for the occaHional arrangement and airing of the plants, but the general arrangement is made by lilting the top off entirely. Rose Culture. — Slluafion. — A place apart from other flowers should be assigned to them, if ijossible, sheltered from high winds, but open and not surrounded by trees, as closeness is very apt to generate mildew; where they cannot have a place to themselves, any part of the garden best fulfilling these conditions will answer. Soil.— A most important item in their successful culture. That in which they especially delight is a rich, imctious loam, that feels greasy when pressed between the fingers. Where this is not to be had the soil must be improved; if light, by the addition of loam, or even clay, well worked in; where heavy, good drainage and the addition of coal ashes in small quanti- ties will help it, but in such places draining is more important. Flanliiig.— Mix some loam and well-rotted manure together, open a good sized hole, and fill it with fresh soil; plant firmly. Shorten any very long shoots, and, if exposed to winds, secure the plant by short stakes. Manuring. — Roses are strong feeders, and will take almost any amount of manure; pig manure is the best, except in hot soils, when cow manure is preferable; stable manure is generally available and good. Exhibitors gen- erally apply a toiJ-dressing in spring, but it does not improve the appearance of the beds; a good top-dressing may be laid on the beds in autumn, and be dug in in the siDring. Watering. — When coming into bloom, if the weather be dry, give a good drenching twice or three times a week; continue after blooming to prevent mildew. If greater size be required, liquid manure may be used. Syringe daily for green fly. Pruning.— This may be done any time after the beginning of March, ac- cording to the season. Cut out all wood over two years old and all weakly shoots. Weak-growing kinds should be pruned hard — that is, down to three or four eyes; stronger growing kinds may be left longer. Cut to an eye that points outward, so as to keep the inside of the plant open. Teas and noisettes require less cutting back; the tops should be shortened and the weak shoots cut out, and they should not be pruned until May. Use a shai'-p knife. Rustic Hanging Basket. — The accompanying drawing represents a rustic hanging basket that any p)erson can make with the common house tools, axe, saw, knife, hammer and a few brads. First, procure from the woods two or three sticks of iron wood, or sitch as may suit the fancy. They should be selected, small trees, about three inches in diameter. After selecting the tree, cut it up into pieces fourteen or fifteen inches in length; then, taking one of these round sticks, split off the four sides; this, if it splits well, will give eight pieces from two sticks, the number reqtiired to make the basket. The sticks, or pieces, should be narrower and thinner at one end than the other, as shown in the cut, and rounded at each end. TheK procure a block or piece of inch board, and cut out a circular piece about three inches in diameter, slanting it a little so that the pieces will have the taper towards the bottom when tacked to the block. This gives the basket s little flare. They should fit close together at the point where the block is, And may be a, little open, nearer the top, in order to fill between with moss. PLOiilCULTUHS. Sdl Now, the pieces being nailed to the block with brads, begin to ornament it "With grape-vines and roots. Roots are tacked to the under side of the block, to fill it all lip, and at the lower points of the pieces where they match, al- ways keeping in view one thing — to preserve the tapering form and matching the roots in eveiy way that, will bring them all towards the center with uni- formity. Next put vines on the Bides, as per engraving, bring- ing two together over the places where the sticks match; also, weave in around the top two Tines, in and out alternately, and, fastening with brads, tack roots on the pieces between the ornamental work. Next put on a handle of grape-vine, giving it a single knot; tie at the top to form a loop, interweaving it with a smaller vine; then give the basket a coat of varnish and put in suitable plants. Keep the basket partially in the shade, and occasionally dip it in a bar- rel of rain water. To Prepare Plants for Winter. — It is a great mistake to delay the work of prepara- tion for winter until it is sug- gested by cool nights or a warn- ing given by blighting frosts. When a plant has been taken from a pot and planted in open ground it usually outgrows its former place, and is too large for any vessel of convenient eize. The root should be cut away to a considerable extent and likewise the top or foliage must be correspondingly re- duced. Novices often fail at this point, for they dislike to part with any of the new growth, and set the plant in a pot un- pruned, and expect what is not possible, that it will flourish. Cut back root system and branch system equally is the rule. Plants when thus transplanted need to be favored by being kept in the shade and shel- tered from the drying winds until they have made a good start in the pots. Many of the house plants are kept in their pots during the summer and will aeed repotting, or the pot washed and the surface soil replaced by fresh, rich earth. A larger pot is needed by those plants whose roots have formed ft mat along the inner surface. The ball of earth can be examined quickly RUSTIC HANUiXG BASKEf. S92 THE EOtSEHOLD. by spreading the left hand on the vessel— the stem passing between the fingers, and with the other hand on the bottom invert the pot and give the edge a downward tap against some object. If this does not succeed, pour some water ai'ound the edge, and after a short time repeat the operation. All old pots should be clean, and if the new ones are used soak them in water until the pores are filled. A piece of broken vessel is placed over the bottom hole before filling in the potting earth. All the necessary pots, soil, etc., should be abandoned now, thai they may be at hand when needed at any time during the winter. Selection of House Plants. — Select fresh, healthy plants for winter cul- ture, for they will repay all the labor you bestow upon them by bright flow- ers. The old geraniums, heliotropes, fuchsias, etc., which have flowered all summer, will be of no value for window gardening, while young plants will soon be covered with buds and flowers. Small i:)lauts in small pots are far more desirable for house. culture than large plants in such cumbrous pots that it requires a man's strength to move them. There are several winter-flowering fuchsias which will continue to bloom from October until May, in beautiful luxuriance, if you will only give them a spoonful of " Soluble Pacific Guano " once in two or three weeks, or give it in a liquid form by dissolving a tablespoouful of it in three quarts of hot water. It will also destroy the whitp worms which are so apt to infest the soil of plants that have not been-repotted freqiiently. At least it proved an antidote with me last season. But if it does not exterminate them, take a piece of unslacked lime as large as a man's fist, and slack it in hot water in an old pail, and when the lime has sunk to the bottom, water the plants with it, an?l it will make their foliage luxuriant and destroy worms of all kinds. The lime can be used over several times. Tea roses, if well treated, make lovely plants for winter. Purchase well- rooted plants of Bon Silene, Snfrano, BlUg, and other varieties, and put them close to the glass and stimulate weekly with weak liquid fertilizers; or a Jacqueminot rose which bloomed in the summer may be taken up and potted in an eight-inch pot, with the richest compost made friable with sand or sharp grits, cut back all the old wood and jduU ofl" every leaf and place it in a frost-proo£ windo-^v, but where the sun shines in well, and you can force aa handsome rose-buds as the florists. For a small amount of money a collection of wintsr-flowering plants can be procured; and though they will neither feed nor clothe the "body, yet they will minister to the needs of the soul, which sometimes hungers, thirsts, and shivers, while the body is luxuriously fed, and clothed iu fine raiment. Stoil fbr Plants. — Knowing that nearly every lady in the city finds it . hard to get manure of the right quality for her -plants, I thought this sug- gestion might be of some use to them. Gather up the fallen leaves and put them in an old box, or in some obscure corner where they vnll not have to be removed. After getting all you want, pile them in as close quarters as possible, then throw on them all of your dish-water, wash-water, or any water that will help to make them rot. Every week or two take a stick an(J turn the leaves over, and keep on doing this until they are all rotten, which they will be in a short time, and you will have as good a manure "as any florist could want. If you could get the droppings from a cow and put them, in an old dish and pour water on thenl; let it stand for a day or two; then take the liquid and pour it around the roots of the plants it will give it » FLOniOtTLTFRS. 893 dark green color and make it grow very fast; but in putting the last named on the roofs do not lot, any get on the leaves. As nearly every lady has some plant which they cannot pot, from its large size, they would be very glad to know of some way in which they can enrich the soil without going to the trouble of taking the plant out of the pot. By putting the Uquid on every month it will make the soil nearly as rich and do the plant as much good as if they had put it in rich soil. Fine charcoal is excellent to mix with the soil when potting plants, or to sprinkle on the surface of the soil of those already potted. It stimulates the .growth of the plants and deepens the colors. Iron filings from a blacksmith or machine sh©p worked into the soil for plants, will add greatly also to the rich and bright color of the flowers. Sinilax for a Cui-tain—Last season, writes a lady, I slipped some smi- lax out of a small pot into a box which I set on a slielf that was on the out- side of a south window. This shelf was eight inches below the top of the window-sill. The box was six inches deep, and so was a little lower than the sill. With a red-hot poker I burned a row of holes around the sides of the box, and filled it with a hght, rich soil. When the plant was fully es- tablished and had sent up nice thrifty sprouts, I drove nine small nails along the top of the window-pane^ and slipped on to them the looped-up ends of a fine cord; the other ends of the cord were tied each to a nail which was stuck in the box by the sprout it was intended to support. The' vines grew rapidly, and in a few weeks' time had reached the top of the window;, a week or two more, and the ends were drooping down from the top, thus forming a graceful valance to my beautiful curtaiu?— a curtain far more beautiful than any made by mortal hand could ever be. In October, when the nights were growing frosty, I slipped the looped ends of the cords that supported the vines off the nails, and placed the box with the vine on a stand on the inside of the window and slipped the loops over naUs, and so, without any trouble at all, had my window adorned with this lovely vine until Christmas. Thia vine so aiiily light, and so graceful, is peculiarly appropriate for the adorn- ment of thin evening dresses, and as lovely for the hair. Hot-AVater Cure for Sicltly Pls»iits._M. Willermoz some time since stated that plants in pots may be restored to health by means of hot water; ill-health he maintains, ensues from acid substances in the soil, which, be- ing absorbed by the roots, act as poison. The small roots wither and cease . to act, and the upper and younger shoots consequently turn yellow, or be- come spotted, indicative of their morbid state. In such cases the usual remedy is to transplant into fresh soil, in clean pots %vith good drainage, and this often with the best results. But his experience of several years has proved the unfailing efficacy of the simpler treatment, which consists in •watering abundantly with hot water at a temperature of 1,45 degrees Fahr., having previously stirred the soil of the pots so far as may be done without injury to the roots. Water is then given until it runs freely from the pots. In his experiments, the water at first came out clear; afterwards it was sen- sibly tinged with brown, and gave an appreciable acid reaction. After this thorough washing, the pots were kept warm, and the plants very soon made now roots, immediately followed by vigorous growth. Goldeu-Leaved Horseshoe Geraninm._If those whohave the golden- leaved horseshoe geraniums will put them in the brightest sunlight, the colors will be brought out 80 that the plant will be as beautiful as ifit were covered with blossoms. §d4 The nousEnoLD. The Mad System of Slipping Plants. — The following interesting article wo find in the Bahyhnnd Magazine: A child of five years can cut ofl a Blip from a geranium, verbena, heliotrope, carnation, fuchsia, or even a rosebush, taking care that the slip is made from the young or green shoot; and in a plate or saucer filled with wet sand it ■ff'ill root just as quickly and as well as if jDut in by the hands of a gardener — provided care is taken that the sand in the saiicer is kept wet by add- ing a little water to it each day until the slips show the small roots. The slip should be cut in the way shown in the draw- ing, taking it off either between or below the joints. The sau- cer holding the slips should be placed in some sunny window \vhere it is warm enough for a little child. Nearly all kmds of slips can be rooted at any time of the year, but some, such as the coleus, salvias, and various plants called "warm-blooded," had bet- ter not be slipped until the warm weather comea m May The slips will begin to show the little roots in from two to three weeks after being put in the saucers. They should then be potted in little pots about two inches deep, which the gardeners call thumb-pots. The slips should be potted ia rich, soft mold, which can be procured from any florist. Good garden earth wUl also do, only it must not be wet and sticky. If it can only be got in a very wet condition, dry stove-ashes may be mixed with it. When the slips are to be potted, first fill the little flower-pot full of earth, then with the fore-finger make a hole in the center big enough to put the roots in. Gently press the earth all around the roots, making it level and smooth on the top; then with a watering-pot sprinkle slightly the slips, now plants. Every other day they will require watering until they begin to put little white roots to the edge of the pot, which can be seen by giving the pot a tap on the table, and turning the contents out just like jelly from a glass. After the soil in the little pots gets filled with roots, which will be in four or five weeks from the time the slips were placed in them, it will be well to trans- plant into pots three or fcur inches deep. By May the sUps that were put W the Baucera to root in February or March will have made plants large FLOmcULTUIiU. 89S enough to set out In the open garden, and by midsummer will be fine bushea covered with bloaaoms. Fuclisias. — Fuchsias, after being exhausted with blooming, ahould have the terminal shoots all chpped off, and be repotted in a soil compoaed of leaf mold. In a few weeks new shoots full of flower buda will atai't all over, growing rapidly. Rustic Flo-»ver Stand. — A very simple an* graceful arrangement for flowers requiring no more space than the tiny violet or crocus, or some EUSTIC FLOWER STAND. bright blossoming dwarf plant. A box frame, -with four " posts " to sup- port the roof, is all the foundation required. The rest is made of neatly cut pieces of sh-aw, braided with three rows of red-stained willow or cane. The pretty flower pavilion is ornamented with wheat sheafs and grasses. Bright colored autumn leaves, pressed and varnished, would look charming mingled with grasses. Thev can be fastened about the frame with wire Tlie Verbena. — The verbena is one of our most popular bedding plants, and is also used by many persons as a window plant, though for this pur- pow it is not generally recommended, as it does not do well in an atmoB* 398 THE HOUSEUOLD. phere warmer than 50 degrees or 55 degrees, and must have plenty of sun* light, two requisites wliich but few persons can command. In the conserva- tory they should be given a top shelf, kc'pt moderately dry and nevar watered in the morning, or when the sun would be likely to shine npon them before the foliage is dry, as it causes mildew; give fresh air whenever it is practicable to do so, and keep the plants stout and bushy by pLaching back stray branches. A soil composed of two parts loam, two parts well- rotted manure and one p^rt sand suits them best. Keep the Surface soil loose and poroiis, to allow air to reach the roots, and provide good drainage. If^-een fly appears fumigate with tobacco. To perpetuate the verbena use small -ciittinga taken from fresh growth instead of layers or old roots. The best way is to start the plants from seeds in the spring. By this means the plants do not bloom quite so early, bvit they are more hai'dy and vigorous, and flower more ju'ofusely than those grown from cuttings. Seedling plants are always the most satisfactory for bedding, iind the only fault that can bo found with them is, that the colors do not always come true from seeds. Preser\'ing Autitinn Leaves — Autumn leaves are used in varioua methods, the most popular being, perhaps, to dry them flatly and carefully, and take great care to jDreserve their stalks. Wheh thoroughly dry they are varnished, which gives them a jjretty gloss and also acts as a preservative to them from all insects and moths. After this they are carefully laid aside for the decoration of the winter dinner table, and may be most safely pre- served in a tin box with a well fitting cover. Grasses added to them are very effective, and when dry they may be dyed. They niay be also frosted when dry, by dipping each stalk into a solution of alum and lea\ung them to dry upright. With the grasses and leaves may be used the dried everlast- ing flowers and the prepared moss, but I must warn my readers that no httle taste is needed in their arrangement to avoid the least heaviness of eflect. I have found that glass vases and stands are the most effective for their ar- rangement, as the transparency of these increases the wished-for likeness and grace. Another way of using the dried leaves is for the ornamentation ef tables, blotting l^ooks, or Idoxcs. Old cigar boxes, when painted black, are very favorite articles for decoration, but now we know the value of var- nished unpainted wood, I fancy that many people will prefer the eftect of the cigar boxes unpainted, with the unvarnished leaves gummed on, and the box and leaves varnished afterward. If, however, a black ground b^ especially desired, use "Brunswick black" to stain'the wood, or "Brunswick black" and turpentine mixed to make a rich looking brown grounding. Then gum on the leaves in a central group, being careful to cut away all the under parts of the -leaves, which will be hidden by others above, as too many thicknesses of leaf will make an uneven surface, and give an ugly appear- ance to the work when finished. Tlie Tuberose. — Because many farmers' wives cherish the belief that Bome wonderful skill attends the cultivation of this plant, they deny them- selves the pleasure of its possession. The bulbs must be lifted before there is any danger from frost, and spread in a warm, sunny place to thoroughly dry. If they become chilled in any way, either before being lifted or during the winter, their value is destroyed. But if kept in a warm closet, they will repay for all the "trouble by their spikes of beautifully pure and fragranir J)lossoms. • Tuberoses are reproduced very rapidly. Therefore, after a start has FLOBIC(TLTVRE. •397 once been made ■with a colloction of bulbs of one, two and three years' growth, the owner can contmue to set the same, and there will be no trouble in having all that are desired. There is no difficulty about the planting and cultivation. They will do well on any soil that will produce a good crop of corn. The soil should be made mellow, so as to be easily worked, and the bulbs set at such distance apart as the extent of surface will allow, and covered with the soil. All the cultivation that is necessary is to keep the soil mellow and free from weeds. If desired for early blooming the bulbs may be set in boxes the latter part of the winter, and kept watered, and in a warm room. They will then come to flowering earlier than if not set in the ground until all danger from frost is past. Let every farmer's wife and daughter cultivate a few of these plants that so beautify and adorn the home. A Miniature Green House. — This is a conveui- _^ ent and ornamental ap paratus for growing flowe r- ing house plants, or foi starting cuttings or seeds early ui the season that are afterwards to be transplant- ed to open ground. B B is a large earthen vessel 01 pot, in the center of which, at the bottom, the small pot, A, is inverted. The space G G aroiind this is tilled with drainage material. On the top of this pot a smaller one, C, of porous earthen, and having straight sides, is set, and the space around this, D D and E E, is filled with mold and sand in which two circles of plants may be set. The pot, C, is filled with water, which percolates through the porous sides and keeps the mold moist enough for purposes of vegetation. Over all the bell glass, r, is placed. If the bell glass and large pot cannot be obtained conveniently, the same piinciples can be nearly carried out by constructing a square box of wood and framing panes of glass for the cover. Novel Method of Snricliiing Plain*.— A French writer recommenda a novel mode of enriching and promotinj \ the growth, especially of gera- niums. Namely: "Watering the plants with a solution of 150 graiaa of glua in about two gallana of water. 398 THE nOUSEIIOLB. A Beautiful Ba»jket Plant. — The finest lianging baskets we have evey seen, have been of single plants of the ivy-leaved geranium. The richnesB and elegance of the foliage, and the drooi^ing or trailing habit of this plant are qualifications it possesses, rendering it eminently serviceable for baskets and vases. One plaut is enough for a basket, but except in rare cases, it will require more time than is afforded the first season to show in its best condition. The plant is easily kept over winter, and the second season, if attention is given by the use of manure-water to sustain it, the growth will be exuberant. There are now so many varieties of this plant, that one has the opportunity to indulge his taste in selection. There are golden yellow- leaved ones, bronze, green with white margin, and one, L'Elegante, that has its green leaves margined with white that is tinged and streaked with pink. The colors of the flowers are different with each variety; there are scarlet, and crimson, and rose, and pink and white; again, there are single and double flowers. One of the best varieties for a hanging basket, on account of its fine foliage and free growth, is the double-flowered sort, Kcenig Albert, having mauve or puiplish lilac-colored flowers. The double flowers last much longer than the single ones, and this adds much to the value of the plant. For large baskets, where the best effect is desired in a short time, several of these plants of different kinds could be used for the margin, with other plants in the center Growing House Plants in Moss. — In one of the Swiss villages nearly all the inhabitants are engaged in watch making. They work in largo rooms, which, being abundantly lighted and well warmed, allow the workmen to cultivate plants that, on account of the uncertainty and rigor of the climate, cannot be grown in the open air. The president of one of the local horti- cultural societies in Switzerland gives an account of tine great success with which plants are cultivated in moss in these watch factories. One great ad-^ vantage in the use of moss is the , readiness with which plants may be gi'ouped in lai'ge vases and boxes. In France a " fertilized moss " is sold, but ordinary moss, with occasional application of liquid fertiUzers. will answer as well. Ordinary sphagnum, or peat moss, such as is used by florists in packing, may be employed, but the writer prefers the moss which grows in sheets upon rocks, and around the trunks of trees at their base. Wire baskets lined with this moss are used, as are jardinieres of metal, glazed pottery, etc., taldng care to provide sufficient drainage. The Jiquid fer- tilizer used on these house plants should be without unpleasant odor; weak guano water, solutions of nitrate of soda, or sulphate of ammonia may be employed, and very fine flour of bone may be mixed with the moss. Dutch Honeysuckle in the House. — An English writer gives the fol- lowing, which suggests a way in which hardy wood-climbers might be made available for window decoration in winter or early spring: " Some years ago, as I was passing through a room used only occa- sionally, I perceived an odor of fresh flowers that surprised me, as none were ever kept there. On raising the curtain of the east window, I saw that a branch of Dutch honeysuckle had found its way between the two sashes at one corner, wliile growing in the summer, and had extended itself quite across the window; and on the branch inside there were three or four clus- ters of well-developed flowers, with the usual accompaniment of leaves, while on the main bush outside there was not a leaf to be seen. The flowere inside were just as beautiful and fragrant as if tiiey had waited until the FLORICULTURE. MEGABRHIZA CALIFOENICA. — FIG. 1. natural time of blooming. Since then I have tried the experiment purposely, and always with the same good result." A heavy covering of the ground over the roots of the plants ■with leaves, and sufficient protection of the stem outside, would allow this method to be practiced in quite severe chmates. Some New Plants Of- fered l>y German Florists. — Among the new plants of- fered by German florists, we take occasion to note the fol- lowing: Megarrhiza Californica, Fig. 1, is a new and very rapid growing member of tho Cu- curbitaceas family, of the same elegant habit and haud- Bome appearance as Pilogyne euaris, but of much larger di- mensions, the stems often at- taining a length of twenty to thirty feet in one season. The beautiful, glossy, silvery leaves, about three to six inches in diameter, bear short scattered hairs, the small white sterile flowers appearing in slender racemes, while the fertUo ones grow singly, and are somewhat larger; the ob- long shaped fruits, about two inches long, are densely cov- ered with stout, pungent spines, similar to those of the Cucurbitaceaa introduced up to the present time, being of about the same size and form as a broad bean, and ger- minating as easily and surely as pumpluu seeds. The plant becomes fully developed when gi'own as an annual, but it can also be cultivated as a peren- nial, as it produces long and large tuberous roots. Bromus Patulns Nanus, Fig. 2, is quite a new form of this very valuable ornamental grass, differing from the original species, not only in its lower growth, but far more in its much more graceful, thinner and shorter panicles. By comparing a panicle of Bromus patulus with the one shown in natural size in the figure, the superiority of the above-named sort may BBOMUS PATULUS NANUS.— FIG. 2. 400 THE HOUSE HOLD. easily bo noticed. This variety has already been cultivated for several years, and has proved perfectly truo from seed. It represents a valuable addition to the assortment of ornamental grasses grown on an extensive scale for bleaching purposes or dry grass bouquets. Rhynchocarpa Glomerata, Fig. 3, is a charming and inter- esting climbing member of the same family, from Brazil, grow- ing twelve to fifteen feet in height. Its branching habit and thickly-set, abundant foliage make it esisecially well adapted for covering arbors and fences, or for garnishing festoons. The whitish flowers, as is mostly the case in this tribe of jjlants, are not very conspicuous, but the deeply-cut, five-lobed leaves, together with the numerous hazle-nut-like fruits appearing in dense clusters, render this plant one of the most attractive climbers for outdoor culture. To judge by the tuberous-like root it may be treated as a perennial, but it succeeds well in any warm border as an annual. Begonia Davisii, Fig, 4, is a beautiful free-flowering new tuberous-rooted species of dwarf habit. The flowers are of the brightest scarlet imaginable, standing well out of the foliage, as the illustration shows plain- ly. Undoubtedly it is one of the finest introductions among the tuberous-rooted class. RHTNCHOCAEPA GLOMEEATA. — FIG. 3. A Sponge Garden. — A hanging garden of sponge is one of the latest novelties in gardening. Take a white sponge of large size, and sow it full of rice, oats and wheat. Then place it for a week or ten days in a shallow dish, in which a little water is con- stantly kept, and as the sponge will absorb tha moist- ure, the seeds will begin to sprout before many days. When this has fairly taken place, the sponge may be suspejaded by nieans of cords from a hook in the top of the window, where a little sun will enter. It will thus become a mass of green, and cexi be kept wet by merely-immersing it in a bowl of water. BEGONIA DAVISH. — FIG. 4. FLORICVLTURE. 401 An Ivy Screenc_The old Celtic word for cord ia Hedra, hence the gen- eric name of the true ivies, in allusion to their cord-like stems. The most common species ia the Hedra helix, native of various parts of Britain, and from which many varieties have been produced. Old ruins of castles and churches, as well as the sacred temples of a later daj', are often half con- cealed with the deep green leaves of ivy. In our chmate these plants do not succeed as well in the open air as in some portions of Europe; still, when planted in a half shady position on the north side of the wall, the hardy spe- cies will thrive most luxuriantly, as may be seen by examining some of the old specimens in our Eastern cities. The ivies are especially valuable for covering rock work, either natural or artificial, particularly when it is located iu-arcool, shady place, where few other plants will thrive. Within the past few years our florists have paid far more attention to the cultivation of ivy than formerly, and great numbers of plants are sold every year for hanging baskets and similar ornaments. Among the many fine climbers grown as house plants, there are few that succeed as well as the hardy ivies, for they re- quire very little care, not being very sensitive to cold, and thrive better in shade than when exposed to the direct rays of the sun. The ivies are also veiy readily propagated by cut- tings made from almost any portion of the stem, whether old or young, and they will strike root in al- most any land of soil, clay, loam, peat, or sand, al- though a mixture of the last two is preferable to the former. It must not, how- ever, be supposed that be- cause ivy will grow in a poor soil, that it does not prefer one that is rich; and if a strong growth is desired, generous treatment must be given. Many beautiful ornaments may be made with these plants, and one of the most unique as well as useful, is the ivy as shown in the illustration. Such a screen cannot be made in a few days, but requires time, care and pa- tience. Provide a strong box of the length required for the screen, and fill it with silver-sand, peat, or leaf mold, addmg a small quantity of soil scraped up in the barnyard. Some old pieces of bricks broken up finely may be placed in the bottom before the soil is put in; then fill up to within an inch of the top. Plant either well-rooted slips or cuttings, and then give water whenever required, but do not keep the soil constantly soaked. "When the plants begin to grow, carefully tie them to slender stakes until they are three feet high, and then put up the frame for the screen, which should be of wire, painted green, and of any design to suit the fancy or purse of the owner. As the plants grow, the small shoots may bo drawn through the meshes of wire and interlaced, until both si lea of the screen become a solid waU of " Ivy gresn," AH m SCBEEN. 402 THE nOUSEIIOLB. We know that our lady readers will readily appreciate this hint, and know just Avhere to place such a screen to produce the most desirable efifect in a room, as well as how to keep the leaves free from dust, so that they will show to the best advantage. If a solid wall of green is considered too dark and gloomy, some of the vai-iegated sorts may be intermingled with the plam leaved, but unless carefully tended and watched they will often ap- pear sickly and wither away. A lilving Vase. — This process of ornamenting vases is byno means new; but, as the thing is still far from being common, and as it may give some one a new idea by which to help beautify the home, we have deemed it worth while to give a representation of it so as to show the result, and to indicate the means employed to obtain it, which are most simple. Though any kind of vases can be used indiscrim- inately, those in unglazed terra^ cotta are preferable, being por- ous. In such vessels the water with which the vase is filled percolates constantly through the sides and moistens the plants which are fixed on its surface. This kind of vase is, however, not indispensable, for we can ornament all kinds, whether in glass or metal. In the latter case it is necessary to prepare the surface so as to convert it into a sort of soU, which it really represents — ah operation which is easily man- aged by the aid of a piece of cloth or flannel which is fixed by means of a Uttle packthread or thin iron or brass wire. This being understood, the means employed to grow the seed must next be described. If a porous vase be used it is filled with water or, better still, left in a pail of water to soak. After a lapse of 24 hours, when the water has thoroughly saturated the vase, it is laid on its side, and the seed sprinkled slightly over the surface, taking care to turn the vase in different directions, in order that the whole surface may be well covered with seed. This operation terminated, the vase is placed in a dark closet for some time, and, if possible, under a glass frame, so as to preserve humidity and facilitate germination. ■\\Tien the plants are developed, and in case they get detached from the vase, they are secured by passing round, in difi"erent directions, a little packthread or fine wire, which soon disappears under the vegetation. If a non-porous vase, after having well soaked the cloth which covers it, the seed is sown upon it and the same care is given it as has already been indicated. When a porous vase is used it should bo kept constantly full, as it is the water filtering slowly through it that feeds the plants which coyer the Bides. If that be inaufiicient to insure rigorous growth, the vaso A LIVING VASE. FLORICULTURE, 403 jnust be watered, taking care to pour the water cautionsly, so as not to de- tach the plants. If glazed or metal vases be used, glass bottles, for in- stance, they must be constantly watered; the water should be poured from the top over all, so that, in descending, it wets all parts of the cloth, which should always be damp. Whenever the plants droop they must be refreshed by watering them carefully. The vase should stand in a saucer or plate. The seeds used should be very fine, and especially light and of easy and quick germination. The common garden cress is most suitable from ita great rapidity of growth, the easy and very quick germination of its seeds, and also on account of the little nourishment the plant requires; but it has several drawbacks; first, it has a tendency to sink more or less, then to have gaps, to show flowers ^ ery quickly and then to wither away. The common ryegrass is also suitable, but experiments with other seeds may be made. We ought to multiply and vary the experiments until satisfactory results are obtained. The following kinds of plants might prove suitable: Crested Dog's-tail Grass, White Clover, Yellow Clover (Mediiago lupuUna), Fla,x, "but particularly the Timothy Grass (Fhlemn pratense), which appears to be sin- gularly appropriate for this mode of ornamentation. Let our readers experi- ment. How to Grow Sniilax. — Smilax is an exceedingly graceful vine, with glossy, green-ribbed leaves, and is now more extensively used than any other plant for decorating parlors, the hair, and for ti-immiug dresses. With a little care it can be grown successfully as a house plant. The vino does Eot require the full sun, but will grow well in a partially shaded situation, it can be trained on a small thread across the window or around the pic- tures. Grown from both seeds and bulbs. Pot the bulbs as soon as re- ceived, watering but little until you see signs of growth. They grow very rapidly and should always have strings to twine on. Give plenty of fresh air, but be careful and not let a direct draft of cold air blow upon the vines, as they are very tender when young. Give them a wami place and they will amply repay all care. When growth is complete the foliage will turn yellow. Then gradually withhold water and allow the bulbs to dry. They then can be piit in some cool, dry place. After they have been in this dormant state six or eight weeks they will begin to show signs of life, and then are ready for another season's growth. Ferns In the Honse. — I should Uke to say to the person who wishes to know what ferns can be grown in the house, that I have had for three win- ters, in a furnace heated parlor, very handsome plants of Aspidium molla and Adiantum cuneatum; and I have a friend who has Pteris tremula, look- ing as well as it could in a greenhouse. I also know that Pteris hastata does well in the house; so does the Japanese climbing fern and Lygodium scan- dons. All require to be kept comfortably warm, not too wet, and seldom eprinkled— just often enough to keep theiu clean. I have found that wet- ting the foliage often causes it to turn black. To Keep Geraniums tlirougli the "Winter. — Those who have no place in their greenhouses for geraniums, etc., will do well to put them in a window with a south aspect, carefully covering the pots with a little straw or moss, in order to prevent the frost from hurting the roots. Or take them from the pots and hang them up by the roots in a dark place, where the frost cannot touch them; if planted again in the spring they will shoot m^ tlourieh remarkably welii 404 THE nOUSEnOLD. Wardian Cases. — An illustration of a Wardian case is herewith given. A bed or box of well-drained soil, with a (cheap or costly) glass case over it, comprise a Wardian case. The sides should be of glass, else the plants will " spinder up." Take a common table frame, with the top of the table off; nail on boards on the bottom of the frame, line the whole with zinc, fill with earth (or set the plants in the case in pots>, and over it put a case made of glass— common window glass will answer. Any glazier can make one at little cost. It may be made of any shape and height desirable. There should be a door or eliding pane in it, so as to gain ready access to the plants. In the center of the bed should be a hole for drainage, over which a plant saucer should be inverted. Fill the bottom or the bed for in inch or two with broken charcoal. The case may be filled with plants in spring or autumn. If ir spring, the tonas may be gathered from the woods, and will grow all summer. It is a better time to make selec- tions than late in the fall. Plants in a "Wardian case are not so likely to freeze with the same degree of cold in a room as unprotected houso plants; but the room should be kept warm, nevertheless. The plants in a Wardian case require less care than plants in a room. Drench the soil well when the planting is done, and they will require watering but once cr twice a month. They will need ven- tilation by removing the slid- ing pane or opening the door of the case occasionally, when the moisture on the glass seems in excess, so aa to ob- scure the glass. Not only ferns and mosses, but win-tergi'cens, princess pine, partridge berry, the trailing arbutus, and scores of other pretty wood .plants, can be grown and arranged with rock and shell work, to suit the fancy and please the eye. We are astonished that these oases are not more common in the homes of the people. Fresli-Blowii Flo^vers in "Winter — Choose some of the most perfect buds of the flowers you wish to preserve, such as are latest in blooming and are ready to open; cut them off witli a pair of scissors, leaving to each, if possible, a piece of stem about three inches long; cover the end of the stem immediately with sealing wax, and when the buds are a little shrunk and wrinkled wrap each of them up separately in a piece of paper, perfectly clean and dry; then lock them up in a dry box or drawer, and they will keep (vithout corrupting. In winter, or at any time, when you would have the lowers blow, take the buds at night and cut off the end of the stem sealed >fith wax, and put the buds into water whel'ein a little nitre of salt has been A WAEDIAN CASE. UPlontOULTURE. 404 diffused; the next day you will have the pleasure of seeing the buds open and expand themselves, and the flowers display their most lovely colors and breathe their agreeable odors. Parlor Ornament.— We saw, in the parlor of a friend, a very beautiful conceit. It is, of course, the fancy of a lady, and consists of the burr of a pine tree placed in a wine glass half full or water, and from between the different layers of the burr are shooting forth green blades— bright, beauti- ful, refi-eshing. For a httle thing, we have seen nothing that so pleased us by its beauty and novelty. And the secret is this: The burr was found dried and open; the different circles were sprinkled with grass-seed, and it M'as placed in a wine glass with water in' as above. In a few days the moisture and nourishment gave the biirr life and health, the different circles closed and buried within themselves the grass-seed, and a few days more gave to the seed also life, sprout and growth, and now a pyramid of living green, beautifully rehoved by the somber hue of the burr, is the result — as pretty and novel a parlor ornament as we have for a long while seen. We do not know whether the idea was original with the lady, but we do know that its success is beautiful. Arraiiging Bouquets. — The art of arranging bouquets is veiy simple. Having collected the flowers to be used on a tray, all the supertiuous leaves should be stripped from the stems, and by placing the flowers side by side, you can easily see the order in which they can be most advantageously dis- played. A very pretty hand bouquet can be made by taking a small, straight stick, not over a quarter of an inch in diameter, tie a string to the top of it, and begin by fastening on a few dehcate flowers, cr one large, handsome one, for the center-piece, winding the string about each stem as you add the flowers and leaves to the bouquet. Always place the flowers with the shortest stems at the top, preserving all those with long stems for the base, and finish off the bouquet with a fringe of finely cut foliage. Then cut all the stems evenly, wrap damp cotton around them, and cover the stems with a paper cut in pretty lace designs. In makingbouquets from garden flowers, such as are most easy to procure, the flowers can be arranged flatly, and a background made from sprays of evergreen. A Cheap Plant Stand— We made a very effective plant stand for our front yard last summer in the following manner: A cedar stake, two or three inches in diameter, was driven into the ground so as to stand firmly, and of the required height, a small piece of board nailed across the top, and another piece, a little largei', nailed over this, so as to make a substantial base, and a cheese box nailed to this. Then we filled the box half full by putting in a couple of inches of sand and sphagnum over it. The whole was then covered with pendent Uchen, and the box filled with plants in pots, tall ones in the center and smaller one around them, with trailing plants to hang over the sides. It was shaded by trees during the hotter portions of the day, and such plants as gleechoma, alj'ssum, ivy, etc., succeeded finely by merely pressing a handful of sphagnum around the base of cuttings and pressing them into the spaces between the pots. A Fom Paradise at Home. — It is not only the poor who have to live in gardenlesa dwellings andlook out from sunless windows. The mansions of the rich, and thousands of houses of the well-to-do and of the middle classes are neceeearily in great cities placed where the sua Miinot exert Taia m TSE nOTISEUOLD. charming life-giving influence. Many a -nindow of a grand house looks otlt upon nothing but brick walls, which tower up high, and blot out the sun's rays. The occupants of these houses are often bound by the exigencies o< business to make their homes for weary months in these shadowy dwelling places. Why then do they not bring the beautiful ferns into requisition ? ■\^Tiat exquisite grace would bo shed over every room in a house ii every available space were occupied by the feathery fronds of those beautiful plants! On tables and side boards, on mantel pieces and on window eills; hanging from window rods,- on the landing of the stairs, in the hall, in the bedroom — every- where in fact. We give an illustration of a cane stand lined with zinc and filled with ferns and be- gonias, which might be bought for a dollar or two, and which would not be out of place in the most elegant apartment. House Plants. — Contrive some cover over them at sweeping time. This may be, for plants on shelves, a cur- tain of some light material; 11 on a table, an upright poster etick set in a hole in the mid- dle of the table, to hold up the center of a spread of some kind; o r contrive some method of using old news- papers. Let this covering remain until the dust haa completely settled. All Bmooth-leaved plants, espe- cially ivy, camelias, cape jessamine, and the Uke, should have their leaves washed with a soft sponge — a rag will answer— on both sides, with tepid water, at least once a week. It will be found much less trouble than one would suppose, and the increased beauty of the foliage will lead to its repetition. Eough-leaved plants, such as geraniums, and many others, cannot be washed to advantage. Set these in a bath tub, or in a sink, and give their leaves a good drenching by using a garden syringe or a watering- pot with fine holes, holding it up high so that the water will fall with force upon the leaves. Be sure that the water ia not too cold, as it would tend to theok the growth* STAND FOR FERNS. 'PLOklCULTUR&. 4^ ipo Preserv© Scarlet Geraniums through the Winter— Take them •it of tbo borders in autumn, before they have received any injury from frost, and let this bo done on a dry day. Shake off all the earth from their roots, and suspend them, -with their heads downward, in a cellar or dark room' where they will bo free from frost. The leaves and shoots will be- come yellow and sickly; but when potted about the end of May, and exposed to a gentle heat, they will recover and vegetate luxuriantly. The old plants, stripped of their leaves, may also be packed closely in sand; and in this way if kept free from frost, they will shoot out from the roots, and may be re- potted in the spring. MAuure for Bnlbs. — An ounce of nitrate of soda dissolved in four gal- lons of water is a quick and good stimulant for bulbs, to be appUed twice a. week after the pots are filled with roots, and the flower spikes are fairly visi- ble. A large handful of soot, or about a pint, tied up in a piece of old can- vas, and immersed in the same quantity of water for a day or two, will fur- j nish a safe and excellent stimulant; also good and safe is a quarter of a pound of cow manitre mixed in a large gar- den pot of water, and used aa required. Any of these stim- ulants will do good, or the whole of them applied alter- nately fl-ill benefit bulbs that need more sustenance than the soil affords. Trellis for JPlants.— T With a little slightly-galva- nized wire any one can make the little iron trellis shown in .„ , J. ,, . TRELLIS FOB PLANTS. eur illustration on this page, in a very neat manner — and it will look much neater and prove handier and more graceful than the painted stick trellises which are so common. How U> Grow the Pansy. — The pansy delights in a cool, rich iGam; the richer, the larger will be the flowers, in a partially shaded situation. It never flourishes as well during the hot days of July and August as later in the season. Young plants, from seeds sown early in the spring, if the bed be very rich, will come into handsome bloom during the latter part of June. All the first blossoms should be picked off that the plant may first become robust. Even with the old plants, the great secret of keeping them in con- Btant bloom is to pick off the blossoms early and constantly, since it weakens the plant more to ripen one seed-pod than to yield a dozen flowers. Autumn Sowing of Flower Seeds. — Persons say that the finest flow* ers they ever had of certain annuals were from " volunteer " plants firom self-grown seeds. The real reason for their superiority is not due to th* manner, but to the time of sowing. Seeds are " self-grown " soon after they are ripe, and the superiority of th« plaEta from these snggests aatuma aow* 408 TSB aOVSEHOLD, ing. The annual flowers classed as " hardy " should as a general thing, i| practicable, be sown in autumn. Larkspurs and pausies are incomparably finer when thus sown. Clarkia, whitlavia, gilia, and nearly all the rest of the California annual, to give the best results, should be sown in autumn. To Repot Plants — Shake the old earth frora the plants after they com* mence to grow in spring, then pot them into smaller pots than those just oc- cupied; as the plants make fresh growth and fill these pots with roots, repot into those ot a size lai-ger, and so on until the plants are in their flowering pots. By adopting this plan the plants are supplied with fresh boU from time to time, and not kept growing on from year to year in the same soil, which soon becomes exhausted. The above remarks apply more particularly to such plants as fuchsias, pelargoniums, etc. Treatment or Knglisli Ivy. — The use of the EngUsh ivy cannot be toft strongly recommended as a decoration in our rooms during the winter sea- son. A lady noted for the beauty and freshness of her ivies was asked the secret ot her success, which was simply putting a small piece of beefsteak at the roots of the plants every spilag and fall. It is also said that to Ughtly rub each leaf on both sides with sweet oil will preserve a fresh, vigorous appearance of ivies, in spite of furnace heat and gas, usually so injurious to all house plants. These simple measures are weU worth tfying. How to Make Moss Baskets. — ^Very beautiful baskets for holding flow- ers can be made of the longer and more feathery kind of mosses. A light frame, of any shape you like, should be made with wire and covered with common pasteboard or caUco, and the moss, which should first be well picked over and cleansed from any bits of dirt or dead leaves which may be hanging about it, gathered into little tufts, and sewed with a coarse needle and thread to the covering so as to clothe it thickly with a close and com- pact coating, taking care that the points of the moss are all outward. A long handle, made in the same manner, should be attached to the basket, and a tin or other vessel, filled with either wet sand or water, placed within to hold the flowers. By dipping the whole structure into water once in three or four days, its verdure and elasticity will be fully preserved, Ind a block of wood about an inch thick, and stained black or green, if placed under the basket, will prevent all risk of damage to the table from moisture. Carnations Iron* Cuttings — Carnations are easily rooted from slips. Take off the small side shoots when about two inches long. If your plants are in pots, plant them around th« edge, pressing the soil very firmly about the portion inserted. Do not water them only when the parent plant re- quires it. If they are cultivated in the ground, plant them in the same bed, taking the same precaution to make the earth compact about the slips, so they will not dry up instead of rooting. If the ground is slightly moist, it is enough for them, but if very dry sprinkle occasionally. Gypsy Fern Case. — This fern case consists of three bars crossed at the top and lastened into a triangular base. A basket is suspended from the center of the case, and the base is decorated with shells, acorns or corals. The best method of making this case is to have the base first made of wood, then Uned with zinc. The sides should hold glass neatly filled into the bars, thus inclosing the plants from the outer air. The height should bo about three feet, and width of base two feet on each side. Any florist can supply ferns for 8u«h a structure. Choose only the smaller growing sorts, and avoid FLORIOtTLTITRS. 409 ttoae -which branch widely. No household elegancy is more desirable than a tasteful fernery, well taken care of. Fuchsias Among Roses. — A London florist had some of his standard roses killed by the late spring frosts, but having some large fuchsia plants, they were used to fill up the " ugly gaps," and the result was a pleasant surprise. They stood the rough weather well, and vied with the roses as to quantity of bloom. He says: " If all is well we shall use fuchsias more ex- tensively next season." Treatment of Callas. — For blooming callas, writes a lady, I use the soil from the hennery, and on cold mornings I pour hot water in the sau- cers; I have had a bloom from every bulb. As my fuchsias never grew very large, I put in fi'esh soil and then used some fine manure from the hennery, and before spring it covered the window, \vith every shoot in full bloom. Frozen Plants— Whenever house-plants are accidentally frozen, they should be placed in a dark place and then sprinkled with cold water. Gera- niums, fuchsias, and similar kinds of j)lants, may otten be saved if care is given in thawing them out, even if frozen quite hard. The same rule apphes to dormant plants, such as grape vines and trees that become frozen while being carried from one section of the countiy to another. If packages of plants are received ia this condition they shoiild be placed in a cellar and then sprinkled ^vith cold water, and allowed to remain undistvirbed until thawed. Burying in the earth ^viH,answer equally as well, although seldom convenient in cold weather. Hardy plants, when well packed in damp moss, seldom receive any injury from frost. Potting and "Watex-ing Plants— -Plants cultivated in the house often euflfer from being put into pots very much too large lor them. The mass of soil, which is quite out of proportion to their needs, by frequent watering, soon gets iuto such a sour and sodden condition, that the roots rot away completely and the plant di£8. Even when the amount of soil is not greater than the plant needs, it is qiiite an easy matter to give too much water to succulents, such as the cactus family, the agaves, crassulas, and others of like habit. In fact, these plants, when at rest, as most of them are during winter, need scarcely a drop of water. Covering for Tender Plants. — A horticultiira\ writer says: I always disliked the looks of clumsy straw and matting coverings for plants. It made the garden look so mean that I thought I would try another plan. I had read that evergreen boiighs were the best thing with which to cover pansies and any tender plants, so I thought I would try it on tender rosea and such things, and I never had such success. I beUeve there is some- thing beneficial in the balsamine odor of the leaves, the plants look so nice— almost like summer. A Novel House Plant. — The common cranberry is a most attractive plant when properly cultivated in pots, and can endure a great deal of neg- lect which would be fatal to other plants. It only needs to be kept cool and moist. A compost of muck and sand is the proper material for potting it in. Although usually regarded as aquatic in its nature, it will not do to have the soil saturated with water. What it requires, is that water shall be within reach of its roots, and that the soil shall be one through which water can rise readily by capillary attraction. 41d TEE BOUSEEOLD. Crygtallizlng Grasses— A lady asks for directions for crystallizing grasses. The following is a good recipe: Dissolve in a quart of hot water all the alum you can by heating and stirring — it may be a pound, it may be twenty ounces. Have the grasses divided into email bunches, tied. When the solution begins to cool, dip in the grasses, holding them there five min- utes, three minutes, two or one minute, according to the size of crystals you wish. The cooler the solution the quicker the crystals form. A glass jar ia convenient for beating the alum, as one can see through the glass when the crystals are forming, and know when to take them out. Do not let the grass touch the side of the jar. Plao« an old plate under the bottom to prevent the glass breaking. A Hoine-Mad« Flower Stand. — A veiy pretty flower stand can be made out of a table, a bucket, and a half a dozen old tin cans. Place the bucket in the center of the table. Punch several holes in the bottom of each can, and screw them firmly to the table by screws in the holes. Arches of stout wire may be made across the top of the cans. For ferns planted in the cans, which require a great deal of water, cover the top of the table with a shallow i^an to catch the drip. Other plants should only have the soil kept damp. Geraniums are fine for winter blooming, as are also colons, fuchsias, and petunias. Some kind of a vine should be planted in each of the corner cans. Trailing plants produce a good effect. The Acorn. — If an acorn be suspended by a piece of thread within half an inch of the surface of some water contained in a hyacinth glass, and so permitted to remain without being disturbed, it will, in a few months, buret, and throw a root into the water, and shoot iipward its straight and tapering stem, with beautiful little green leaves. A young oak tree growing in this way on the mantel-shelf of a room is a very elegant and interesting object. I have seen several oak trees, and also a chestnut ti'eo, thus growing, but all of them, however, have died after a few months, probably owing to the water not being changed sufficiently often to afford them the necessary quan- tity of nouiishment from the matter contained in it. Moving Plants— In the fall those plants that are to bo taken to the house to serve as window plants for the winter, should be looked after before the season arrives for their removal. If, with a sharp spade, each plant is cut around, so as to leave a ball of earth the right size for the pot, and then allowed to remain two or three weeks, young fibrous roots will form; when the plant, with the ball of earth attached is Ufted, it will scarcely experience any check. To Keep a Bonqnet FresH. — To keep a bouquet fresh for a number of days, sprinkle lightly with fresh water, then put it into a vessel containing soapsuds, which nutrify the roots and keep the flowers as bright as new. Take the bouquet out of the suds every morning and lay it sideways, the stalk entering first into the water. Keep it there a moment, then take it out and sprinkle the flowers lightly by the hand with water. Eeplaco it in the soapsuds, and it will bloom as fresh as when first gathered. The soap- suds need changing every other day. Watering Plants. — The following directions for watering house plants during the winter will assist those having care of them in keeping them in a healthy condition: Taka carbonate of ammonia fouc parts; nitrate of PLOniOTTLTURB. 411 potash (saltpotro) two parts; pulverize and mix well. Put one drachm (one- eighth of an ounce) of this powder into a gallon of rain water. Use this for ■watering plants. Give them a good aunlight and not too much heat, and plants will keep green and fresh. Flowers kept in a warm room should bo watered with tepid water. Very cold water is apt to freeze the roots. Starting Plants. — Boxes in windows is an excellent way of starting plants for early setting, though it must necessarily be on a small scale. For a small garden a good supply may thus be procured: In sowing the seeds, avoid putting them in too deep; a half inch is ample for all, and a less depth is better for the small seeds. Press the soil closely around the seed. Steam Baths for Geraniums. — Geraniums and similar plants are greatly benefitted during winter if given a steam bath once a week. To do this place them above the bath after filling it with hot water. Close the doors and windows and let the flowers remain there for an hour or two. Another good method is to place the flowers in the kitchen on wash day, where the steam arising from the clothes will benefit them. Plant Fertilizers. — Two or three ounces of guano to a gallon of water is a proper proportion for house plants. Keep the mixture well stirred, aa the guano, not being actually dissolved by the water, settles to the bottom. Save the soot that falls from the chimneys when they are cleaned. A pint of soot to a pailful of water will make a liquid manure of the greatest value for flower beds and plants of all kinds. Cut Back the Geraniums. — But few persons cut them back enough. If the stalks are cut back to within two or three inches of the surface of the ground, numerous healthy side shoots will put out and grow vigorously. The Amaryllis. — If any one has an amaryillis she will find it will blo«- Bom more freely if the dirt is kept away from the top of the bulb. An ama- ryllifl should have plenty of water. THE HOME PHYSICIAl^, l>reventives of Malaria—Scarcely a section of our beautL\:l country is free from malarial disease in some of its forms. Many localities formerly - free from malaria have recently been visited by this insidious foe of humanity. Two reasons are given for this result: -First, the ponds and swamps have been dried up, and the lower forms of organic matter have been exposed to the air, and second, wells and springs have become so low that the water is very impure, and no doubt its use produces an un- healthy state of the human body. If the use of impure water alone were the cause of malarial difficulties the remedy would be simple, namely, to substitute pure water instead, if it could be had, or by filtration and other means, purify what was at hand. The malarial influence arising from swamps or marshes can be only counteracted by asrating the soil and thus getting rid of the lower organisms resident there. By means of drainage the sour soil water is carried off, the air enters and decay is completed — the poison i3 destroyed and a more healthful condition ensues. But there are vast stretches of country where these means cannot be em- ployed, and other methods must be provided. It is now pretty well proven by actual plantings in California of the blue gum tree, or Eucalyptus of Australia, that by its use over a sufficient area the malarial tendencies can be counteracted. Unfortunately, by actual test, we find that the EucalyptuB Globosa will not endure the cold of this section of the Union. What then can we employ ? Professor Maury, before our late internecine "war, proved at the "Washington Observatory that extensive plantations of tht common sunflower will, during its growing season, counteract malariju These can be grown all over our States, and should be extensively tried. The common willow, being a coarse feeder and rapid grower, revelling ia wet and swampy land, has also been commended as one of the very best agents for the destruction of malarial germs. Its roots spread widely through the soil, while its leafage is simply enormous in proportion to ita Tvoody development. The three sorts of willow grow with great rapidity, but more immediate effects may be produ«ed by planting sprouts of tho osier or basket willow thickly all over tho whole of a wet or swampy surface Boil. This would be a remunerative product aside from its destruction of malaria. The plan is worthy of trial. Puenmonia. — It will be remembered that in old age the lungs are much fihriveled, less elastic, and can not be fully inflated; the air cells are dilated to about twice theu' size, many of the capillaries are obliterated, the breath- ing is more feeble and shallow, and the power to get rid ot carbonic acid is greatly diminished. Hence pneumonia (inflammation of the lungs) is not only one of the most ©oOamoB diseases of old age, but the most fatal— over three-fourths (aomo THE no ME rHYSICLAN. 413 say nine-tenths) of the aged dying with it. The main work of the lungs is done by the air-cells, the tiny laboratories in which the smaller branches of the air-tubes terminate, as the branches of a tree terminate in the leaves. Now it is these that are the seat of pneumonia. In the first stage of the disease they become — in some part of the lunga — filled with a sticky fluid, exuded frcm the blood vessels; in the second stage this fluid becomes solid; in the third it changes to pus. If the pus is absorbed — which is seldom the case in the old — the person may recover, but only after months of convalesence. If it result in gangrene (mortification), the gangrene may form numerous small abscesses through an entire lung. In the aged the disease seldom commences with well-defined symptoms. In aboiit one-half the cases there is simply & chill or a pain in the side. In most of the other cases the main symptom is a feeling of exhaustion. If there is already chronic bronchitis or asthma, the person may merely feel a little tired, and suddenly die. Though most persona cough, there is for a time no expectoration. When it appears it is at first scanty, gray and frothy; then yellow, and at length reddish and sticky. Patients seldom complain of pain or difliculty of breathing. The more common exciting cause is cold, especially diy, sharp. Nine- tenths of all cases occur between November and May. During this period the aged cannot be too carefully protected fi-om exposure. They should constantly wear flannel. About all that can be done for the patient isto stimulate him with drinks, nourish him with concentrated fluid food, and secure him absolute rest. Antidotes for Poisons. — (1) The most dangerous of the vegetable poisons are the hemlocks (including the hemlock dropwort, water hemlock, and the common hemlock), fool's i^arsley, monkshood, foxglove, black helle- bore, or Christmas rose, buck-bran, henbane, thorn apple, and deadly night- shade. In a case of vegetable poisoning, says Knoidedge, " emetics (the sulphate of zinc, if procurable) should bo used at once, the back of the throat tickled with a feather, and copious di-aughts of tepid water taken to excite and promote vomiting. "Where these measures fail, the stomach-pump must be used. Neither ipecacuanha nor tartar emetic should be used to cause vomiting, as duiing the nausea they produce before vomiting is excited the poison is more readily absorbed. Vinegar must not be given until the poisonous matter has been removed; but afterward it may bo given in doses of a wineglassful, one part vinegar to two parts water, once every two hours in mild cases, but oftener — to half hourly doses — in cases of greater severity. Where there is stupor, the patient should be kept walking about, and if tha stupor is great cold water may be dashed over the head and chest. Strong cofi'ee may be used where the narcotic effect of the poisoning is very marked. It is all-important that in cases of vegetable poisoning a medical man should be sent for at once." . (2) If a person swallow any poison whatever, or has fallen into convul- sions from having overloaded the stomach, an instantaneous remedy, more efiicieut and apphcable in a larger number of cases than any half a dozen medicines we can think of, is a heaping teaspoonful of common salt and as much ground mustard, stirred rapidly in a teacup of water, warm or cold, and swallowed instantly. It is scarcely down before it begins to come up, bringing \vith it the remaining contents of the stomach; and lest there be pjiy remnant of poison, however small, let the white of an egg, or a teacup dU THE nOUSEUOLB, of strong coffee be swallowed as soon as the stomach is quiet. These very common articles nullify a larger number of virulent poisons than any medicines in the shops. (3) Great quantities of Paris green are used during some seasons of the year, and as accidents may happen, it is well to know the antidote for the poison. Paris green owes its deadly i^roperties to arsenic, as does London purple. Should either of these be taken into the stomach, let the person drink copious draughts of milk, or raw eggs beaten up, and as soon as poa- sible give an emetic, mustard is as good as anything, and keep up the action of vomiting by giving milk between the paroxysms of vomiting. "When the stomach no longer rejects what is swallowed, give a good dose of castor oil. (4) It cannot bo too generally known that the ordinary calcined magnesia, mixed with water, is considered a certain antidcte to numerous poisons, especially those of metalUc origin, such as arsenic, corrosive sublimate, sul- phate of zinc, etc. In cases of this deplorable kind, two or three teaspoon- fuls of magnesia, mixed with water, should bo at onco administered, which, in all probability, will save the patient until the doctor comes. (5) Hundreds of lives have been saved by a knowledge of this simple receipt. A large teaspoonful of made mustard mixed in a tumbler of warm water, and swallowed as soon as possible; it acts as an instant emetic, suf- ficiently powerful to remove all that is lodged in the stomach. (6) A standing antidote for poison by dew, poison-oak, ivy, etc., is to take a handful of quicklime, dissolve in water, let it stand half an hour, then paint the poisoned parts with it. Three or four applications will never fail to cure the most aggravated cases. (7) The only safe and immediate remedy within the reach of a non-pro- fessional, in case of poisoning with prussic acid, is to pour a stream of cold water, from an elevation, upon the head and spine of the patient. (8) If a person has taken an over-dose of laudanum, very strong coffee is a specific antidote. Keep the patient on his feet and keep him walking. Sleep is fatal under such circumstances. Dangers of Childliood. — Childhood is the period during which the foundations of the physical structure are laid. It ends, at the age of about fourteen, with the completion of the permanent teeth. It is characterized by almost absolute dependence on the parents, and therefore the responsi- bility rests upon them whether the foundations of the superstruoture shall be good or bad, and, indeed, whether there shall be any superstructure! The fact that one-half of all who are born die within this period, while mul- titudes of adults find, when it is too late, fatal defects in the very ground- work of their constitutions, is a fearful witness against the competency of most parents for the care of children. "What farmer would employ a hand that let one-half of all his calves, colts and lambs die ? In the matter of food, if milk fails the mother, how few mothers know what to give the child! How few know that many of the compounds sold as "Infants' food" contain no food whatever! and that cow's milk, harmful when taken alone, is gen- erally safe with a certain proj^ortion of lime water! How few mothers know that too protracted nursing will result in " rickets ? " That overfeeding all through childhood is a prolific source of disease ? and that, in case of most bowel complaints, a spare diet for a few days is better than all medicines ? In our climate, where the mercury ranges through 140 degrees and often varies between the extremes suddenly and violently, how little do mothers realize the importance of aiding nature, with clothing and food, so that the TEE HOME PEYSIGIA2T. 415 iniemal temperature is held steadily at 98 degrees ? Do yon know that a change of half a dozen degrees of the internal temperature, either way, ia almost sure death? The great mortality of children in summer is due mainly to heat. An abundance of woolen clothing alone can guard against the effects of the violent changes in the climate of the autumn and winter and spring. How few are aware that the infectious diseases which so ravage childhood are caused by careless exposure to the contagion, or, if aware, act accordingly ? Nervousness. — This unhealthy state of system depends upon general debility. It is often inherited from birth, and as often brought on by excess of sedentary occupation, overstrained employment of the brain, mental emotion, dissipation and excess. The nerves consist of a structure of fibers or cords passing through the entii'e body, branching off from, and having a connection with each other, and finally centers on the brain. They are the organs of feeling and sensation of every kind, and through them the mind operates upon the body. It is ob\'ious, therefore, that what is termed the "nervous system "has an important part in the bodily functions; and upon them not only much of the health, but happiness, depends. Treatment. — The cure of nervous complaints lies rather in moral than in medical treatment. For although much good may be effected by tonics, such as bark, quinine, etc., there is far more benefit to be derived fi'om atten- tion to diet and regimen. In such cases, solid food should preponderate over liquid, and the indulgence in warm and relaxing fluids should be espe- cially avoided; plain and nourishing meat, as beef or mutton, a steak or chop, together with half a piat of bitter ale or stout, forming the best dinner. Cocoa is preferable to tea; vegetables should be but sparingly eaten. Seden- tary pursuits should be cast aside as much as possible, but where they are compulsory, every spare moment should be devoted to outdoor employment and brisk exercise. Early bedtime and early rising will prove beneficial, and the use of the cold shower bath is excellent. Gymnastic exercises, fencmg, horse-riding, rowing, dancing, and other pursuits which call forth the energies, serve also to brace and invigorate the nervous system. It will also be as well to mingle with society, frequent public assemblies and amusements, and thus dispel that morbid desire for seclusion and quietude which, if indulged in to excess, renders a person unfitted for intercourse with mankind, and materially interferes with advancement in Ufe. Measles. — Measles are an acute inflammation of the skin, internal and external, combined with an infectious fever. Symptoms. — Chills, succeeded by great heat, languor, and drowsiness, pains in the head, back and hmbs, quick pulse, soreness of throat, thirst, nausea and Tomiting, a dry cough, and high colored ui-ine. These sympi toms increaso in violence for four days. The eyes are inflamed and weak, and the nose pours forth a watery secretion, with frequent sneezing. Thera is considerable inflammation in the larynx, windpipe, and bronchial tubes, with soreness of the breast and hoarseness. About the fourth day the skin is covered with a breaking out which produces heat and itching, and is red in spots, upon the face first, gradually spreading over the whole body. 1\ goes off in the same way, from the face first and then ttova. the body, and the hoarseness and other symptoms decline with it; at last the outside skin peels off in scales. Treatment.— In a mild form, nothing is required but a light diet, elightlj 4ie THE HOUSEHOLD. acid drinks, and flax seed or slippery elm tea. "Warm herb teas, and fre- quent sponge baths with tepid water, serve to allay the fever; care should be taken not to let the patient take cold. If the fever is very high, and pre- vents the rash coming out, a slight dose of salts; or a nauseating dose of ipecac, lobelia, or hive syrup should bo given, and followed by teaspoonful 'doses of compound tincture of Virginia snake-root until the fever is allayed. Jf the patient from any derangement takes on a low typhoid type of fever, and the raeh does not come out until the seventh day, and ia then of a dark and livid color, tonics and stimulants miist be given, and the expectoration promoted by some suitable remedy. The room should be kept dark to pro- tect the inflamed eyes. As long as the fever remains the patient should bo kept in bed. Exposure may cause pneumonia, which, In other words, is acute inflammation of the lungs. Keep in the room as long as the cough lasts. There is always danger of the lungs being left in an inflamed state after the measles, unless the greatest care is taken not to suff'er the patient to take cold. Should there be much pain, and a severe cough, this must be treated as a separate disease, with other remedies. Rheiimatisiii.—(1) Dr. Ebrards, of Nimes, states that ho has for many years treated all his cases of sciatica and neuralgic pains with an improvised apparatus consisting merely of a flat-iron and vinegar, two things that will be found in every house. The iron is heated imtil sufiicieutly hot to vajDoriz* the vinegar, and ia then covered with some woolen fabric, which is moist- ened with vinegar, .and the apparatus is applied at once to the painful spot. The application may be repeated two or three times a day. Dr. Ebrar(^ states that, as a rule, the pain disappears in twenty-four hours, and recovery ensues at once. (2) Take cucumbers, when full grown, and put them into a pot with a lit- tle salt; then put the pot over a slow fire, where it should remain for about an hour; then take the cucumbers and press them, the juice from which must be put intq bottles, corked iip tight, and placed in the cellar, where they should rem'-.in for about a week; then wet a flannel rag ■with the liquid, and apply it to the parts affected. (3) Half ounce of strongest camphorated spirit, one ounce spirits of turpen- tine, one raw egg, half pint best \'inegar. "Well mix the whole, and keep it closely corked. To be rubbed in three or four times a day. For rheuma- tism in the head, or face-ache, rub all over the back of the head "and neck, as well as the part which is the immediate seat of pain. (4) Dr. Bonnett, of Graulbet, France, recommends and prescribes for chronic rheumatism the use of the essential oil of turpentine by friction. He used it himself with perfect si;ccess, having almost instantaneously got rid of rheumatic pains in both knees and in the left shoulder. (5) A very simple remedy for rheumatism of the extremities, and one that very often gives great relief is, to take a largo piece of thick flannel, sprinkle it well with finely pulverized sulphur, and then bind snugly about the limb, with the sulphur next the skin. (6) Eor sciatic rheumatism the follovring is recommended: Two drachms iodide potassium, four ounces cinnamon water. Mix. Take a teasnoonful three times a day before eating. It is also excellent for dyspepsia. (7) Tincture of gum Guaicum. ten to fifteen drops, three times a day. I have never known it to fail in making a cure, except in ca«es of long staiwl- ing, when it will afford great relief. TEE HOME PEYSIGIAN. 417 Toothaclie. — (1) Bi-carbonate of Boda a8 a remedy for toothache, haa been used veiy euccessfully. It was first introduced to the pubhc by Dr. Duckworth, of St. Bartholomew's Hospital, London, who resorted to it when chloroform, carbohc acid, and everything else had failed. His recipe is to soak small pieces of cotton in a solution of thirty grains of bi-carbonate of soda to one fluid ounce of water, and insert the cotton in the tooth. Dr. Duckworth is of the opinion that very frequently the pain is due to the con- tact of acid sahva with the decayed tooth; and therefore, it is important, in cases of toothache, first to determine whether the saliva had an acid reaction. If this be the case, theu a simple alkaline application, as above stated, is the most efficacious means of cure. (2) The worst toothache, or neuralgia coming from the teeth, may be speedily ended by the application of a small bit of clean cotton saturated in a strong solution of ammonia to the defective tooth. Sometimes the applica- tion causes nervous laughter, but the paiu has disappeared. (3) If the tooth contains a cavity which can be ysasily reached, fill it with sugar of lead. Allow it to remain a few minutes, then wash it out with warm water, being careful to remove all of it. This is the most prompt relief for toothache — save the forceps— with which we are familiar. (4) Put a piece of quicklime, as big as a walnut, in a pint of water in a bottle. Clean the teeth with a httle of it every morning, rinsing the mouth with clean water afterward. If the teeth are good, it will preserve them, ancj keep away the toothache; if the teeth are gone, it mil harden the gums, eo that they will masticate crusts and all. (5) Take alum, reduce to an impalpable powder, 2 drachms; nitrous spir- its of ether, 7 drachms. Mix and apply them to the tooth. This is said to be an infaUible cftre for all kinds of toothache (unless the disease is con- nected with rheumatism). (6) Steep a piece of coarse bi-own paper in cold vinegar, then grate ginger on it, and apply to the side of the face affected; the application to be made at bedtime, and kept on during the whole of the night. n) One ounce alcohol, two drachms cayenne pepper, one ounce kerosene oil; mix, and let stand twenty-four hours — a sure cure. IVomids. — (1) A wound produced by a sharp cutting instrument wUl heal without trouble when the edges are nicely brought together, and left 80, without putting on any salve, provided the access of air is shut off and the person possesses H good constitution. If the wound is produced by a rusty nail, or a similar cause, so as to be jagged, it will soon become very inflamed, and in sitch a case it is recommended to smoke such a wound with burning wool or woolen cloth. Twenty minutes in the smoke of wool will take the paiu out of the worst wound, and if repeated once or twice wUl allay the worst case of inflammation arising from a wound. (2) The best simple remedy for surface woiinds, such as cuts, abrasion of the skin, etc., is charcoal. Take a large coal from the fire, pulverize it, ap- ply it to the wound, and cover the whole with a rag. The charcoal absorbs the fluid secreted by the wound, and lays the foundation of the scab; it also prevents the rag from irritating the flesh, and is an antiseptic. (3) Without waiting for it to stop bleeding, press the edges of the lacerated flesh together, and apply immediately a plaster made of soot and cream, binding it firmly on, not to be removed till healed, without cleanliness re- quires it. Then put another of the same on, without delay, not allowing exposure to the air any more than possible to prevent. 418 THE HOUSEUOLB (4) It is not generally known that the leaves of geranium are an excellent Bppbcation for cute, where the skin is rubbed off, and other wounds of that kind. One or two leaves must bo bruised and applied to the part, and the Wound will be cicatrized in a short time. (5) There is nothing better for a cut than powdered resin. Get a few cents' worth, pound it until it is quite tine, put it in a cast-off spice box, with perforated top, then you can easily sift it on the cut. Put a soft cloth around the injured member, and wet it with water once in a while; it will prevent inflammation or soreness. (6) When a nail or pin has been run into the foot, instantly bind on a rind of salt pork, and keep quiet till the wound is well. The lockjaw is often caused by such wounds, if neglected. (7) It is a wise plan to keep a cup of alum water always convenient, so that sudden cuts or bruises can be bound up in a cloth wet in it. If treated thus they will heal quickly. Sprains and Bmlses. — (1) The best treatment of sprains and bruises is the application of water, of such temperature as ia most agreeable. The de- gree of temperature varies with the temperature of the weather and the vigor of the circulation. In a hot day use cool or cold water. If the circu- lation is low use warm water. The bruised or sprained parts may be im- mersed in a pail of water, and gently pressed or manipulated with the hand or soft cloth for ten or fifteen minutes, or even longer in severe cases, after which wrap up the parts in cloths wet in cold water, and keep quiet. This treatment keeps down the inflamigation, and in nine cases out of ten proves a speedy cure. The liniments and "filthy ointments so much used for sprains do not compare with this simple treatment in efficacy. (2) Take one part blue clay and two parts vinegar, and make into a paste, and bind on at night mth a wet towel. One application is generally suffi- cient. (3) Make pounded resin into a paste with fresh butter, lay it on the sprained part and bind it up. Weak and Inflamed Eyes — (1) Borax, half drachm; camphor water, three ounces. The above simple prescription is in common use by the high- est medical authorities. It makes a wash unexcelled for the treatment of inflammation of the eyes. In using it lean the head back and drop three drops in the corner of each, and then open the eyes and let it work in. Use it as often as the eyes feel badly. i (2) When the eyes become inflamed from any cause, do not rub them at all — such irritation ia dangerous — but bathe them in tepid milk and water, keep the bowels open by some gentle medicine and eat little meat. The eyes are very sensitive to the state of the stomach. Avoid the glare of strong light. (3) Bathe your eyes night and morning in a tolerably strong solution of salt and water. We have known some remarkable cures effected by this simple remedy. After bathing the eyes daily for about a week, intermit a day or two, and then resume the daily bathing, and so on till your eyes get strong again. (4) Take rose leaves, the more the better, and put them into a little water; then boil; after this strain it into a bottle and cork it tight. You will find this liquid very beneficial ia lemovxn^ redness and weakness from Hift ©yes. THE HOME PHYSICIAN. 419 (B) ^ut a slice of stale bread as thin as possible; toast bofc sides wall^ but don't burn; when cold, lay in cold spring or ice water; put between a piece of old linen and apply, changing when it gets warm. (6) Take half an ounce of Golden Seal (you will find it at the drug stores), pour one-half pint boiling water upou it and let it cool. Bathe the eyes with a linen rag dipped in this, each night on going to bed, and you will soon effect a cure. (7) Three or five grains of alum dissolved in half a pint of water, and ap- plied to the eyes whenever they are weak or inflamed. (8) Scrape a raw potato; use as a poultice; or slippery elm. Bathe with warm water or rose water. Dust ill tlie Eye. — (1) If a cinder or bit of dust gets into the eye do not rub the eyeball; that only ii-ritates it. If the intruder is beneath the upper eyehd, lift the upper lid with the thumb and finger of the right hand, and with the forefinger of the left hand raise upward the under eyelid while yo\i pull down over it the upper Ud. This Avill seldom fail to remove the cinder, the soft skin and eyelashes taking it off without injuring the eyeball. (2) A small camel's-hair brush, dipped in water and passed over the ball of the eye on raising the lid. The operation requires no skill, takgs but a moment, and instantly removes any cinder or particle of duat or dii't, with- out inflaming the eye. (3) To remove specks of dirt from the eye, immerse it in cold water, then roll and wink it rapidly, still keeping it in the water, till the desired result is accompUshed. In cases of sUght inflammation or dryness of the eye, this bath has a good effect. Use tepid, sUghtly salted water, instead of the cold. (4) A celebrated ocuUst in Utrecht recommends, in all cases where dirt, lime, or specks get into the eyes, that the sufferer have pure olive oil poured in until every1,hing of a hurtful nature is removed. The remedy is quite painless, and never fails to remove all foreign substances. Sore Tliroa*. — (1) An exchange thinks that salt and water, a large table- apoonful of salt to half a tumbler of water, used as a gargle for sore throaii just before meal time, is an excellent remedy for such complaint. A httle red pepper should be added if the salt water does not prove successful. Red pepper, honey or sugar, and sharp vinegar, simmered together, and then tempered with water so as not to be too sti'ong, is a good remedy easily obtained. (2) Sometimes a sore throat can be cured by the following simple recipe: Soak in water a small piece of bread and mix with it a pinch of cayenne pepper; roll it up in the form of a pill and swallow it. Usually in three hours the patient will be reUeved of all pain. In aggravated cases a second dose may be requisite. (3) K you have a sore throat, sUght or serious, a piece of camphor-gum as large as a pea, kept in the mouth until dissolved, will give relief and ofttimes cure. It is said on good authority, if the gum is used in season, you will never have diphtheria — it is a good j^reventive. (4) A gargle of salt and vinegar, ^nih a little cayenne pepper, will do more to disperse soreness of the throat than any other remedy of which we have heard. It stimulates the glands, promotes free secretion, and will eometimes cure in a few hours. C5J Oo© ounce of beat Peruviau bark, two wiaeglassfuls of honey, burat 420 THE nOUSEHOLT). alum the 8izo of two •walnuts, borax the size of a shellbark. Mix these !■♦ grcdicnts in a quart of water, and then stew them until reduced to a pint. Shako the mixture previous to using it. (6) An excellent I'emedy for sore throat is brewers' yeast and honey — four tablespoonfuls of the lirst and one teaspoonful of the latter. Mix in a cup, and gargle the thi-oat two or three times an hour. (7) Chlorate of potash dissolved in water is a standard remedy for sore throat, particularly when the throat feels raw. (8) Use a gargle of a goblet half full of water, with a teaspoonful of com- mon baking soda dissolved in it. Dieting for Health. — This has sent many a one to the grave, and will ' Bond many more, because it is done injudiciously or ignorantly. One man omits his dinner by a herculean effort, and thinking he has accomplished wonders, expects wonderful results; but by the time supper is ready, he feels as hungiy as a dog, and eats like one — fast, furious and long. Next day he is worse, and " don't believe in dieting" for the remainder of life. Others set out to starve themselves into health, until the system is reduced so low that it has no jiower of resuscitation, and the man dies. To diet wisely, does not imply a total abstinence from all food, but the taking of just enough, or of a qiiality adapted to the nature of the case. Loose bowels weaken very rapidly — total abstinence from all food increases the debUity. In this case, food should be taken which, while it tends to arrest the disease, imparts nutriment and strength to the system. In this case, rest on a bed, and eating boiled rice, after it has been parched like coffee, will cure three cases out of iowx of common diarrhcea in a day or two. Others think that, in order to diet effectually, it is all important to do ■without meat, but allow themselves the widest liberty in all else. But in many cases, dyspeptic conditions of the system particularly, the course ought to be reversed, because meat is converted into nutriment, with the expenditure of less stomach power than vegetables, while a given amount of Vrork does three times as much good, gives three times as much nutriment and strength as vegetable food would. Scald Head—This appearance is the result of a bad state of the system — ^bad blood — the humors affecting the head often in consequence of neglect of cleanliness, or too rough combing or brushmg of the head. -There are cases in which wet cloths applied to the head, wet in arnica and water (four parts of water to one of arnica), may soon remove the difficulty if there ia not too much of impurity in the system seeking an escape in this way. Such a child should be much in the open air, be regular in taking food, eat the simplest kinds— the less the better of grease, salt, and the sweets generally. The parts may be bathed in irnica, glycerine or sweet oil, to protect them from the irritation of the air, etc. In specially stubborn cases, it is well to produce an irritation in another . part of the body, by the mustard or blister plaster, diverting it from the head, since the head is more likely to bo attacked than most parts of the body. Its appearance is not a misfortune, but the location is not the best. By no means use any sugar of lead or anything like it— an active poison-— and do not attempt to " dry it up," or suddenly cure it, since there is always danger of diiving it to some internal organ, some unsafe place; it is safer to do nothing, allowing nature to care for it, than to do wrong. It is not best to " dabble " with unknown remedies— poisons— or to Jiaten to all told you by fSE HOME PRYSICIAN. 421 your neigbbors, who may know nothing ol' the mattci-, though thej' may have had many ehiklrcn, which fact never gives iutclUgoucc. Medical Q,ualiUes of Leinoiis. — A good deal has been said about the healthfulness of lemons. The latest advice is bow to use them so that they ■will do the moat good, as follows: Most people know the benefit of lemonade before breakfast, but few know that it is more than doubled by taking another at night also. The way to get the better of the bilious system with- out blue pills or quinine is to take the juice of one, two or three lemons, as appetite craves, in as much ice water as makes it pleasant to drink without sugar before going to bed. In the morning, on rising, at least half an hour before breakfast, take the juice of one lemon in a goblet of water. This will clear the system of hiimor and bile with efliciency, without any of the weak- ening effects of calomel or congress water. People should not irritate the stomach by eating lemons clear; the powerful acid of the juice, which is always most corrosive, invariably produces inflammation after a while, but properly diluted, so that it does not burn or draw the throat, it does its medical work without harm, and, when the stomach is clear of food, has abundant opportunity to work over the system thoroughly, says a medical authority. Wliooping CoiigU. — (1) Dr. Grath, of Vienna, proposes a singular treat- ment for this distressing ailment, which will doubtless receive careful con- Bideration from the medical profession. He states that by placing twenty drops of the oil of turpentine on a handkerchief, holding it before the face, and taking about forty deep inspirations, to bo repeated thrice daily, marked relief, succeeded in cases of laryngeal catarrh liy speedy cure, is the result. Being called in to attend an infant of fifteen months in the convulsive stage, he instructed the child's mother to hold a cloth moistened, as already de- scribed, before it when awake, and to drop the oil upon its pillow when asleep. In this instance the remedy in its effect was most beneficial. The frequency and severity of the attacks sensibly decreased in the course ol twenty-four hours, and by proper support by the help of stimulants, im- provement was rapid. (2) Dissolve a scruple of salt of tartar in a gill of water; add to it ten grains of cochineal; sweeten it with sugar. Give to an infant the fourth part of a tablespoonful four times a day; two years old, half a tablespoonful; from four years, a tablespoonful. This has been a very SHCcessful mixture. (3) The following is regarded as an excellent remedy: Pure carbonate of potassa, one scruple; cochineal, one grain. Dissolve in six ounces of water sweetened with sugar. Dose for a child foui or five years old, one teaspoon- ful three times a day, to be taken before meals. (4) The inhalation of air charged with ammonia vapors, as a remedy for whooping cough, has been tried in France with sviccess. One of the methods of application employed is boiling strong ammonia in the room where the patient is. (5) Pound best black resin very fine, and give as much as will lie on a cent in a little moist sugar three times a lay, commencing before breakfast in the morning. I have known it to cure the most obstinate cases of whoop- ing cough in three weeks. (6) An excellent cure for whooping cough, and one that I have seen tried In eeveral iuataaccB with entire auccees, ia simply this: Steep a, handful oi i22 THE TTorrsEnoLD. cheetnut loaves in a pint of boiling water; sweeten, cool, and give as a com* mon drink live or six times a day. Nenralgia._(l) A very simple relief for neuralgia is to boil a small handful of lobelia in half a pint of water till the strength i« out of the herb, then strain it oft' and add a teasiDoouful of fine salt. Wring cloths out of the liquid as hot as possible, and spread over the part affected. It acts like a abai'm. Change the cloths as soon as cold till the pain is all gone; then cover the place with a soft dry covering till perspiration is over, to prevent taking cold. Eheumatism can often be reUeved by application to the painful parts, of cloths wet in a weak solution of sal soda water. If there is inflam- mation in the joints the cure is very quick. The wash sho>ald bo lukewarm. (2) Procure a half-ounce of the oil of peppermint, and, with a camels' hair brush, paint the parts of the face where the pain is felt. We have found it an excellent application in all forms of pain in the face. A drop applied to the cavity of an aching tooth, and confined there with a pellet of cotton, will arrest the pain. (3) A noted cure for neuralgia is hot vinegar vaporized. Heat a flatiron sufficiently hot to vaporize the vinegar, cover this with some woolen material, which is moistened with vinegar, and the apparatus is then applied at once to the painful spot. The application may be repeated until the pain dis- appears. (4) Have a flannel cap made to fasten under the chin; wear three nights; let three nights pass, tli«n put on again if necessary. For neuralgia in eye- brows, bind a strip of flannel around the head; rub the teeth with equal parts of salt and alum, pulverized, on a soft, wet bit of linen. (5) Squeeze the juice of a good-sized lemon into a tumbler of water, and every half hour take two or three movithfuls ol this liquid. If relief is not experienced within twenty-four hours, continue the remedy. In slight cases the above has often proved an effectual cure. (6) Many cases of neui-algia have been cured by the common field thistle. The leaves are macerated and used on the parts affected as a poultice, while a small quantity of the leaves are made a tea of, and a small wine of the decoction is taken as a drink before- each meal. (7) A simple remedy for neuralgia is horseradish. Grate and mix it in vinegai", the same as for table purposes, and apply to the temple when the face or the head is affected, or the wrist when the pain is in the arm or sbouldA. (8) Half a drachm of sal-ammoniac in one ounce of camphor water, to be taken a teaspoonful at a dose, and the dose repeated several times, at intervals of five minutes, if the pain be not relieved at once. (9) Persons troubled with neuralgia will find this a cure, if they tiy it. Two dj'ops of laudanum in half teaspoonful of warm water, and dropped into the ears; it will give immediate relief. (10) It is said that the fumes of siigar snuffed up the nose will cure ordinary cases of neuralgia. Put a small quantity of sugar on a hot shovel and try it as directed. Earache. — (1) As soon as any soreness is felt in the ear — which feeling always precedes the regular ache — let three or four drops of tincture of arnica be poured in, and then the orifice filled with a little cotton to exclude the air, and in a short time the uneasiness is forgotten. If the arnica is not resorted to until there ia actual pain, the cure may not be so speedy, but it THE HOME PHYSICIAN-. 423 Ib just as certain. If one application of the arnica does not eflect a cure, it will be necessary to repeat it, it may be, several times. (2) Persons will find relief for earache by putting in a spoon two or three drops of sweet oil, or, better still, almond oil, the same of molasses and laudanum, warming it altogether. Absorb some of the mixture in cotton wool; put it in the ear, with a piece of wool outside to keep out the cold air, repeating the thing if necessary. A roast onion heart dipped in this and surrounded with the cotton is also often very efficacious. ' (3) The most effectual remedy has been a small clove of garlic, steeped for a few minutes in warm salad oil, and put into the ear rolled up in muslin or thin linen. In some time the garlic is reduced to a pulp, and having ac- complished its object should be replaced with cotton to prevent the patient getting cold. (4) To cure earache take a bit of cotton batting, put upon it a pinch of black pepper, gather it up and tie it, dip in sweet oil and insert into the ear. Put a flannel bandage over the head and keep it warm. It mil give imme- diate relief. (5) Dissolve assafcetida in water; warm a few drops and drop in the ear, then cork the ear with cotton. AVorms. — Some members of the profession still cling with bull-dog ten- acity to the opinion that worms do not affect the health of children, and that they are natural to them. The latter may or may not be true, but wken they accumulate in the intestines, they produce the same disturbance that any foreign, indigestible substance would do. We find the picking of the nose, swollen lower eye-lids, restlessness in sleep, groaning, gritting teeth, starting, and lastly, spasms. Woi-ms kill more children than teething; and when you find the above symptoms with a strawberry tongue and a fever, which will attack several times daily, going off as frequently in cold sweats, you can swear that you have a case of worms, and had as well prepare and attack them. Now as to the best means of getting rid of them. I use the fluid extract of senna and spigeha in teaspoonful doses fur patients of eight or ten years of age, and less in proportion, night and morning, for three nights and days^ following this up each morning ^vith a good dose of castor oil, provided the senna and spigeha does not act. Then wait three days, and again institute the same proceedings, and for the same length of time. This treatment is for the lumbric old. For the oxyuris, or " thread worm," I use any bitter infusion by enema, sulph. quinine, followed by aR enema of common salt and milk — warm water half an hour afterward, whicb will destroy and expel them. The symptoms of the presence of the worm are the same as the former, with the exception that in the latter you will find the sufferer scratching the anus. If every practitioner will use these he will be gratified by the restora- tion to immediate health of many a little sufferer, who would otherwise linger in sickness for many months and perhaps eventually die. "Warts. — (1) A much safer remedy for warts than nitrate of silver is sal- ammoniac. Get a piece about the size of a walnut; moisten the warts, and rub the sal-ammoniac well on them every night and morning, and in about a fortnight they will probably disappear. If not, do not despair, but con- tinue the process till tney are gone. (2) The best treatment of warts is to pare the dry and hard skin from 424 THE HOUSEHOLD. their tops, and then touch them witJi the sniallest drop of strong acetic acid, taking care that the acid docs not run off the wart upon the neighboring Bliin; for if it does, it will occasion inllammatiou and much pain. If this is continued once or twice daily, with regularity, paring the surface of the wart occasionally, when it gets hard and dry, the wart will be soon effectually cured. (3) Take half an ounce of suljjhur; half an ounce of alcohol, 95 per cent.; put into an ounce phial, shake them well together, and apply freely once or twice a day for two or three weeks. By the end of this time, or a mouth at tho most, the warts will be gone. (4) Dissolve as much common washing-soda aa the water will take up; wash the warts with this for a minute or two, and let them dry without wip- ing. Keep the water in a bottle, and repeat the washmg often, and it will take away the largest warts. (5) Oil of cinnamon dropped on warts three or four times a day will cause their disappearance, however hard, large, or dense they may be. The application gives no pain nor causes supj)uration. (6) The bark of the willow tree, burnt to ashes, applied to the parts, will remove all warts or excrescences on any part of the body. Burns and Scalds. — (1) Mix common kitchen whitening with sweet oil, or, if sweet oil is not at hand, with water. Plaster the whole of the burn and some inches beyond it, all round, with the above, after mixing it to the eonsistency of common paste, and lay it ou an eighth, or rather more, of an inch in thickness. It acts like a charm; the most agonizing pain is in a few minutes stilled. Take care to keep the mixture moist by the application, from time to time, of fresh oil or fresh water, and at night wi-ap the whole part affected in gutta-percha or flannel, to keep the moisture from evapor- rating. The j^atient will, in all probability, unless the flesh be much injured and the burn a very bad one, sleep soundly. (2) For burns and scalds nothing is more soothing than the white of an egg, which may be jDourcd over the wound. It is softer as a varnish for a burn than collodion, and being atNvays at hand can be applied immediately. It is also more cooling than the sweet oil and cotton which was formerly supposed to be the surest application to allay the smarting pam. It is the contact with the air which gives the extreme discomfort experienced from the ordinary accident of this kind, and anything which excludes the aii" and prevents inflammation is the thing to be applied. (3) The following is one of the best applications we know of in cases of burns or scalds, more especially where a large surface is denuded of the skin: Take one drachm of finely-powdered alum, and mix thoroughly with the whites of two eggs and one teacup of fresh lard; spread on a cloth, and apply to the j^arts burned. It gives almost instant relief from pain, and, by excluding the air, prevents inflammatory action The application should be changed at least once a day. {4) Common baking soda — the bicarbonate— has been found to cure burns or scalds, affording immediate relief when it is promptly applied. For a dry burn, the soda should be made into paste with water. For a scald of wet burned surface, the powdered soda (or borax will do as well) should be dusted on. (5) It is said that charcoal is a sure cure for bums. By laying a small piece of cold charcoal on the burn, the pain subsides immediately. By leav- ing the charcoal on for an hour the wound is healed, as has been demoii- 8trat«d on several occaaiooe. THE HOME PHYSIUIAN. 425 (6) For burns awcct oil ami cotton are the standard remedies. If thxiy are not at hand sprinkle the burned part with lloiir and wrap loosely with a soft cloth. Don't remove the dressing until the inflammation subsides, as it will break the new skin that is forming. (7) One ounce of pulverized borax, one quart of boiling water, hali" ounce of pulverized alum. Shake up well and bottle. Wrap the burn up in soft linen, and keep constantly wet with the solution. Do not x'emove the linen until the bui-n is cured. (8) Soak a piece of linen rag in linseed oil, suspend it from the tongs over a saucer, and ignite the lower end; the oil which drops from it, while consuming, should be applied, when cold, with a feather, to the burn or scald. (9) Smear the scorched surface with glycerine, by means of a feather, then apply cotton wadding; lastly, cover with oil-silk. This treatment has been very successful in cases of recent occurrence. ( 10) The ti-ue physiological way of treating burns and scalds is at once to exclude the air, with cotton, batting, flour, scraped potato or anything that is handiest. Heaclaelie. — (1 ) All ships sailing in hot climates carry a supply of limes, whose acid juice is a remedy for biliousness. Dr. Hairo says he has cured many victims of sick headache with the following simple presci'iption: When the first symptoms of a headache appear, take a teaspoonful of lemon juice, clear, fifteen minutes before each meal, and the same dose at bedtime. Fol- low this up until all symptoms are past, taking no other medicines, and you will soon be freed from your periodical nuisance. Sick headache is the sig- nal of distress which the stomach puts up to inform us that there is an over alkaline condition of its fluids — that it needs a natural acid to restore the battery to its normal working condition. Lemonade without sugar, plain lemon juice and water, is a grateful and medicinal beverage for a person of bilious habit, allaying feverishness and promoting sleep and appetite. Some who cannot aiibrd to be sick may bo willing to make a conscientious trial of the above remedy, which is neither patented nor costly. To make it a sov- ereign remedy it will in most cases need the help of a reform in diet, or a let-up from work and care — one or both. In other words, the same causes will be apt to reproduce the effect — as the pinching boot will recreate corns where they have been removed. (2) A new remedy for headache has been found by Dr. Haley, an Aus- tralian physician, who says that for some years past he has found minimum doses of iodide of potassium of great service in frontal headache; that is, a heavy, dull headache, situated over the bi-ow, and accompanied by lan- gour, chilliness and a feeling of general discomfort, with distaste for food, Avliich sometimes approaches to nausea, can be completely removed by a two grain dose dissolved in half a wiueglassful of water, and this quietly sipped, the whole quantity being taken in about ten minutes. In many cases, he adds, the effect of these small doses has been simply wonderful, as, for instance, a person, who a quarter of an hour ago was feeling most miserable, and refused all food, wishing only for quietness, would now take a good meal and resume his wonted cheerfulness. If this cure of Dr, Haley's is in reality a practical one, he will merit, for the discovery, the ^•atitude of suffering millions. i) Dr. Lauder Brunton says: " The administration of a brisk purgative, or small doses of Epsom salts, thrice a day, is a most effectual remedy for i^ THE TTOUSEnOLI). frontal hcadacbo \rhon combined with constipation; but if the bowels be regular, the morbid processes on which it depends seem to be checked, and the headache remeved even more effectuallj' by nitro-hydrochloric acid, or by alkalies, given before meals. If the headache is immediately above the eyebrows, the acid is best; but if it be a little liigher up, just where the hair begins, the alkalies appear to me to be the more eft'ectual. At the same time that the headache is removed, the feelings of sleepiness and weariness, which frequently lead the patients to complain that they rise up more tired than they lie down, generally disappear." (4) Dr. Hall states that sick headache is the result of eating too much and exercising too little. Nine times in ten the cause is in the fact that the stomach was not able to digest the food last introduced into it, either from its having been unsuitable, or excessive in quantity. A diet of bread and butter with ripe fruits or berries, with moderate, continuous exercise in the open air, sufficient to keep up a gentle perspiration, would cure almost every case in a short time. Two toaspoontnls of powdered charcoal in a half glass of water, and drank, generally gives instant relief. (5) Put a handful of salt into a quart of water, add one ounce of spirits of hartshorn, and half an ounce of camphorated spirits of wine. Put them quickly into a bottle, and cork tightly to prevent the escape of the spirits. Soak a piece of rag with the mixture, and apply it to the head; wet the rag afresh as soon as it gets heated. (6) A mixture of ice and salt, in proportion of one to one-half, applied to the head, frequently gives instant relief from acute headache. It shoiild be tied up in a small linen cloth, like a pad, and held as near as possible to the aeat of the pain. (7) For sick headache, induced by bilious derangement, steep five cents' worth of senna and camomile flowers in a little water, to make strong decoction, and take. It has been tried successfully in various cases. (8) Coarse brown paper soaked in vinegar and jjlaced on the forehead is" good for a sick headache. If the eyelids are gently bathed in cool water the pain in the head is generally allayed. (9) Nervous headache is said to be instantly relieved by shampooing the head •with a quart of cold water in which a dessertspoonful of soda has beep dissolved. Offensive Breatli — (1) From six to ten drops of the concentrated solu- tion of chloride of soda, in a wineglassful of pure spring water, taken imme- diately after the ablutions of the morning are completed, will sweeten the breath, by disinfecting the stomach, which far from being injured will be benefitted by the medicine. If necessary, this may be repeated in the mid- dle of the day. In some cases the odor arising from carious teeth is com- bined with that of the stomach. If the mouth is well rinsed with a teaspoon- ful of the solution of the chloride in a tumbler of water, the bad odor of the teeth will be removed. (2) To correct the odor of decayed teeth, two or three drops of a solution of permanganate of potassa may be used in a glass of water as a wash, or a few drops of the solution may be put into the cavity of the tooth on a small piece of cotton. A good remedy for a bad breath, arising from a foul Btomach, is charcoal powder in teaspoonful doses— a dose every other morn- ing before breakfast for two or three weeks, if necessary. (3) Bad breath from catarrh, foul stomach, or bad teeth, may be tem- porarily relieyed by diluting a little bromo chloralum with eight or ten parte TSP. no ME PHYSICIAN. 4^? of water, and vsing it as a gargle, aud swallowing a few drops before going ont. A pint of bromo chloralum costs fifty cents, but a small vial full will last a long time. (4) Take eight drops of muriatic acid, in half a tumbler of spring water, and add a little lemon peel or juice to suit the palate. Let this mixture be taken three times a day for some weeks, and, if found beneficial, then use it occasionally. (5) The best treatment in regard to offenStve breath is the use of pow- dered charcoal, two or three tablespoonfuls per week, taken in a glass of water before retiring for the night. To Stop Bleeding. — (1) If a man is wounded so that the blood flows, that flow is either regular, or by jets or spurts. If it flows regularly, a vein has been wounded, and a string should be bound tightly around below the wounded part, that is, beyond it from the heart. If the blood comes out by leaps or jets, an artery has been severed, and the person may bleed to death in a few minutes; to prevent which apply the cord above the wound, that is, between the wound and the heart. In case a string or cord is not at hand, tie the two opposite coi-ners of a handkerchief around the limb, put a stick between and turn it round until the handkerchief is twisted sufliciently tight to stop the bleeding, and keep it so until a physician can be had. (2) It is said that bleeding from a wound, on man or beast, may be stopped by a mixture of wheat flour and common salt, in equal parts, bound on with a cloth. If the bleeding be profuse, use a large quantity, say from one to three pints. It may be left on for hours or even days, it' necessary. The person who gave vis this receipt says: " In this manner I saved the life of a horse which was bleeding from a wounded artery; the bleeding ceased in five minutes after the application." (3) Blood may be made to cease to flow as follows: Take fine dust of tea and bind it close to the wound; at all times accessible and easily to be obtained. After the blood has ceased to flow, laudanum may be advantage- ously applied to the wound. Due regard to these instructions would save agitation of mind, and running for the surgeon, who would, probably, make no better prescription if he were present. (4) Powdered rosin is the best thing to stop bleeding from cuts. After the powder is sprinkled on, wrap the wound with a soft cotton cloth. As soon as the wound begins to feel feverish, keep the cloth wet with cold water. (5) For internal bleeding put the patient in bed with the head slightly raised, keep the room cool, and give frequently a swallow of the coldest water or a pellet of ice. (6) For bleeding, take linen or other rags, burn to charcoal and put it in the wound, and no more blood will come. (7) For bleeding at the cavity of an extracted tooth, pack the alveolus fully and firmly with cotton wet with alum water. Children's Falls._A child rolls down the stairs, or falls from a height, and in either case strikes its head •Nvith force. What shall be done till the doctor comes ? We would give the following directions, as nearly as possible in the order in which they should be adopted. Raise the child gently in the arms, and carrying to the nearest sofa or bed, place him on it— unless crying loudly, when he can be Boothed quickest in his mother's arms. All the clothing should be loosened, especially about th« B«ck, to afford the freest 428 THE ironsEnoLD. circulation of the hlood to and from the head. To cqnaliTie the circulation and prevent inHamnuitious the head should be kept cool and the extremities warm. Cooling lotions of arnica or witch hazel and water or simply water should be applied to the head on thin cloths, well wrung out so as not to wet the pillows and bed-clothes. Not more than two or four thicknesses of linen should be used, because thick cloths prevent evai^oration, and what was intended to cool the head acts as a poultice and makes the head hotter. Ice and cold water should not be used unless the head be very hot, as it is believed children have been killed by the application of pounded ice to the head. Bottles of hot water or hot irons are all that is necessary, besides the bed- clothing, to heat the extremities. All applications of mustard and other irritants possess no advantage over these, and have the disadvantage of dis- turbing the sufferer. Should the patient's face be very pale, and signs of fainting appear, camphor or ammonia should be applied to the nostrils, and a little brandy or wine be given. Then the room should be made as quiet as possible and every means used to invite " Nature's sweet restoi-er," sleep. We know the popular idea is that patients suffering from any injury to the head should be kept awake by all means; and it is mainly to combat this erroneous notion that we are prompted to write out these directions. No injury— or degree of injury — of the head contraindicates the sufferer's sleeping. In fact positive harm may be done in trying to prevent sleep. Rest is what the brain and blood vessels want more than any other thing; and, if not allowed, what would have jDassed off in a few hours or days may be prolonged into mflammatiou, with all its dangerous consequences. Of course the air of the room should be kept pure — windows and doors • open if the weather permit — and the presence of persons not absolutely necessary forbidden. Cancer. — (1) The following is said to be a sure cure for cancer: A piece of sticking plaster is put over the cancer, with a circular piece cut out of the center, a little larger than the cancer, so that the cancer and a small circular rim of healthy skin next to it is exposed. Then a plaster, made of chloride of zinc, blood root and wheat flour, is spread on a piece of muslin, the size of this circular opening, and applied to the cancer for twenty-four hours. On removing it, the cancer will be found burned into, and appear of the color and hardness of an old shoe sole, and the circular rim outside of it will appear white and j^arboiled, as if scalded by hot steam. The wound is now dressed, and the outside rim soon separates, and the cancer comes out in a hard lump, and the place heals up. The plaster kills the cancer, so I that it sloughs like dead flesh, and never grows again. The remedy was discovered by Dr. King, of London, and has been used by him for several years with iinfailing success, and not a case has been known of the reappearance of the cancer when this remedy has been applied. (2) An old Indian cancer doctor in Oregon pronounces this a sure cure: Take common wood sorrel, bruise it on brass, spread it in the form of a poultice, and apply as long as the patient can bear; then apply bread and milk poultice until the patient can bear the wood sorrel again. Continue this until the cancer is drawn out by the roots. (3) Take the blossoms of red clover and make tea of them, and drink freely. It will care cancer in the stomach as well as on the surface. THE HOME PnYHlCIAN. 429 Consumption. — (1) A correspondent in Canada writes this interesting and, perhaps, iiseful letter to Chambers' Journal: " Noticing an extract from the World of Science, in which a physician strongly recommends hot water in place of tea or coffee as a stimulant for the use of those requiring to study late at night, I would like to give my experience of it as a beneficial agent in consumption: Mrs. , one of a family a number of whose members had died of consumption, was, after severe exposure to a snow storm, seized with a serious cough and expectoration, accompanied with a loss of flesh. Ex- amination by a physician showed that one lung was seriously affected. She was wholly confined to her room, and everything that medical attendance and loving care could do to mitigate her s affering was done, but ineffectu- ally. The depressing night sweats continued, together with loss of rest h-om repeated fits of coughing. Losing all faith in medicine some six months ago, its use was wholly abandoned and the use of nourishing diet only continued. About ten weeks ago the patient's attention was directed to a newspaper paragraph recommending hot water as a remedy for consumption. Feeling that little harm could ensue from its use, she determined to test it. At the moment of retiring a large tumbler of hot water, in which the juice of a lemon had been mixed to free it from nausea, was taken. In a few mo- ments a glow of warmth would pervade the lungs, chest, etc., quickly fol- lowed by the most refreshing sleep, which would be unbroken by any cough, and the patient would awake in the morning rested and strengthened. A few days ago she was seized with a fit of coughing, during which was coughed up into her mouth a small stone about the size of a pea — formed of Bulphate of lime, I believe, and usually considered a symptom of the healing of a cavity in the lung." (2) A correspondent writes as follows about the flower of a well-known plant: " I have discovered a remedy for consumption. It has cured a num- ber of cases after they had commenced bleeding at the lungs and the hectie flush was already on the cheek. After trying this remedy to my own satis- faction, I have thought that philanthropy required that I should let it bo known to the world. It is common mullen, steeped strongly and sweetened with coffee sugar, and drank freely. Young or old plants are good, dried in the shade and kept in clean bags. The medicine must be continued from three to six months, according to the nature of the disease. It is very good for the blood vessels also. It strengthens and builds up the system instead of taking away the strength. It makes good blood and takes inflammation away from the lungs." (3) English physicians recommend the free use of lemons for consump- tion. It has long been known that they are excellent in the cure of rheuma- tism, and, fortunately, they are both cheap and grateful to the palate. A little sugar only should be used with them, and a dozen a day are none too many. Felons. — (1) Felons, which are usually termed " Whitlow " by physi- cians, we believe, are a very painful and often very serious affection of the fingers, generally of the last joints, and often near or involving the nails. As the fingers are much exposed to bruises, felons are quite common among those who constantly use their hands at hard work. If allowed to continue until matter (pus) foi-ms, and the periosteum or bone sheathing is affected, lancing is necessary; but if taken in time, a simple application of copal var- nish, covering it with a bandage, is highly recommended. If the varnish becomes dry and unpleasantly hard, a little fre«h varnish may be applied 430 THE aoVf^EnOLD. from time to time. When a cure is effected, the varnish is easily removed by rubbing into it a Uttle lard and washing with soap and water. Dr. A. B. Ishani details, in Medical Xews, a number of cases of its application with uniform success, M-liere formations of pus had not previously occurred. In two cases there were apparently a combination of the " run-around" with a felon, and in all of them there was swelling, redness, heat, and great pain. He suggests the nsc of copal varnish for felons, run arounds, boils, and any local acute inflammations of external parts. (2) Take the root of the plant kno^vn as dragon root, Jack-in-the-pulpit or Indian turnip, either green or dry; grate about one-half a teaspoonful into four tablespoonfuls of sweet milk; simmer gently a few minutes, then ^ thicken ^^'ith bread crumbs, and ajjply as hot as possible. This can be heated again two or three times, adding a little milk each time. If the felon is just starting, this will drive it back; if somewhat advanced will draw it out quickly and gently. It is well to put a little tallow on the poultice, especially after opening, to prevent sticking. This same poultice is good for a car- buncle or anything rising. (3) Many persons are liable to extreme suffering fr-om felons on the fin- ger. The follo\ving prescription is recommended as a cure for the distress- ing ailment: Take common rock salt, such as is used for salting down pork or beef, dry it in an oven, then pound it fine and mix with spirits of turpen- tine in equal parts. Put it on a rag and wrap it around the part affected, and as it gets dry put on more, and in twenty-four hours you are cured — the felon is dead. (4) The following directions carefully observed, will prevent those cir- cular and osseous abominations, known as felons. As soon as the disease is felt, put directly over the spot, a fly blister, about the size of your thumb nail, and let it remain for six hours, at the expu'atiou of which time, directly under the surface of the blister, may be seen the felon, which can instantly be taken out with the point of a needle or lancet. (5) At first great relief is obtained by soaking the part in half a gill of strong vinegar, in which has been dissolved one tablespoonful of saleratus. Use it as hot as it can be borne, and repeat as often as the pain returns. A thimbleful of unslacked lime and soft soaji has cured some cases in a few hours. If matter forms, it had better be poulticed and lanced, or it will be painful from two to six weeks. (6) As soon as it makes its appearance apply a poultice, of equal parts of saltpeter and brimstone, mix with sufficient lard to make a paste, and renew as soon as it gets dry. A fev; applications will effect a cure. Dyspepsia. — (1) "We have seen dyspeptics who suffered untold torments with almost every kind of food; no liiniid could be taken without suffering; bread became a burning acid; meat aud milk were solid liquid fires; and we have seen their torments pass away, aud their hunger relieved by living on the white of eggs which have been boiled iu bubbling water for thirty min- utes. At the end of a week we have given the half yelk of the egg with the white, and upon this diet alone, without food of any kind, we have seen them begin to gain flesh and strength, and quiet, refreshing sleep. After weeks of this treatment they have been able, with care, to begin upon other food. And all this without taking medicine. Hard-boiled eggs are not half BO bad as half-boiled ones, and ten times aa easy to digest as raw eggs, even in egg-nog. (2) Milk HQd lime water is aaid to prove beneficial in dyspepsia and THE HOME PirrSICTAy. 431 weakness of the stomach. The way to make the Ume water is simply to procure a few lumps of unslaked lime, put the lime in a fruit can, add water until it is slaked and of the consistency of thin cream; the lime settles, and leaves the pure and clear lime water at the top. A goblet of cow's milk may have six or eight tcaspoonfuls of lime water added with good effect. Great caro should he taken not to get tLo lime water too strong; pour off without disturbing the precipitated lime. Sickness of the stomach is promptly re- lieved by a teacupful of warm water with a teaspoonful of soda dissolved lu it. If it brings the offending matter up, all the better. (3) Dr. Nichols, who has made a scries of dietetic experiments on him- self, has aiTived at the conclusion that, if the stomach is allowed to rest, any case of dyspepsia may be cured; that the diet qiiestion was at the root of all diseases; that pure blood can only be made from pure food, and that, if the drink of a nation were pure and free from stimulating qualities, and the food was also pure, the result would be pure health. (4) In mild cases take one teaspoonful sweet oil, after eating, three times a day. In severe forms take a dessertspoonful. This followed up has cured cases where doctors have given them up. Ye who suffer from this dread disease, don't fail to try it; sui-ely it can't hurt you. (5) Burn alum until the moisture in it is evaporated, then take as much as you can put on a dime, about half an hour before eating. Three or four days probably will answer; but take it until cured. Dysentery. — (1) Dysentery, or inflammation of the great intestine, pre- vails in the autumnal season more particularly, and in low-lying and marshy districts. It occasionally occurs also as an epidemic in overcrowded insti- tutions and unhealthy localities. Treatment: Dysentery attacks those soon- est whose blood is impoverished and whoso vital powers are generally de- pressed from some cause — a fact which suggests a building-up plan of treat- ment. Although dysentery commences in the great intestine, the Uver soon becomes secondarily affected, and it, therefore, behooves the patient to be very cautious as to the amount of stimulation he subjects himself to; malt liquors and spirits are not permissable. His food, too, must be of the light- est kind. The following medicines will be found most useful: Castor-oil mixture: Take of castor-oil, six drachms; compound powder of tragacanth, one ounce; cinnamon water, six ounces. Take a sixth part three times a day. The nitric acid mixture: Take of dilute nitric acid, two di'achma; spirit of chloroform, two drachms; tincture of opium, half a drachm; pepper- mint water, six ounces. Take two tablespoonfuls every four hours. With either of the above mixtures a powder containing three grains of ipecacuanha and six gi-ains of sugar may be taken every night and morning. Ipecacuanha becomes an invaluable medicine in dysentery, by virtue of the sijecific power it exerts on all mucous membranes in causing increased action of their mu- cous folhcles; and thus it is that it gives so much relief to the dysenteric patient, in whom the dry and, perhaps, ulcerated surface of the intestine is Boothed and lubricated by an increased flow of mucus. (2) The egg is considered one of the best of remedies for dysentery. Beaten up sUghtly, with or without sugar, and swallowed at a gulp, it tends, by its emolUent qualities, to lessen the inflammation of the stomach and in- testine, and, by forming a transient coating on these organs, to enable nature to resume her healthful sway over a diseased body. Two, or at mest threo «ggs per day, would be all that is required in ordinary cases, and since egg is not merely modiciue but food aa wwll, the lighter the diet otherwiae 432 THE IIOUSEnOLB. and the quieter the pp^tient is kept the more certain and rapid ia the recovery. (3) Take one pint of best wine vinegar, and add half a pound of best loaf Bugar. Simmer them together in a pewter vessel, with a pewter top. Let the patient drink this during the day — a small quantity at a time — eithe" clear, or diluted with water. Diplitlieria. — (1) Dr. Choncry, of Boston, has lately discovered that hyposulphite of soda is the specific remedy against diphtheria, that so much dreaded ailment, which of late yeai's has carried otf many valuable lives. He reports a very large number of cases saved bj' the use of this remedy. The dose of the hj'posulphite is from five to fifteen grains or more in syrup, , every two to four hours, according to age and circumstances. It can do no harm, but if too much is given it will purge; as much as the patient can bear without purging is a good rule in the severer cases. The solution or mixture can be used in doses of five drops to half a drachm in milk. The amount for thorough stimulation is greater than can be taken in water. The doctor iisually gives it in such doses as can bo easily taken in milk, using milk besides as a food for small children. One fact, however, needs to be borne in mind, namely, the hyposulphite prevents the digestion of milk, and it should not be given in less than an hour after taking the medicine. They may be used alternately, however, without interference, in sutficiently fre- quent doses. (2) The treatment consists in thoroughly swabbing the back of the mouth and throat with a wash made thus: Table salt, two drachms; black pepper, golden seal, nitrate of potash, ahim, one drachm each. Mix and pulverize, put into a teacup half full of water, stir well, and then fill up with good vinegar. Use every half hour, one, two, and four hours, as I'ecovery progresses. The patient may swallow a little each time. Apply one ounce each of spirits of tiirpentine, sweet oil, and aqua ammonia, mixed, every hour, to the whole of the throat, and to the breast bone every four hours, keeping flannel to the part. (3) A correspondent writes that he has used the following remedy for diphtheria in a great many hard cases, and in not one has it failed to effect a cure. It is as follows: Procure some pitch tar— not gas tar — put a Uttle on a hot iron, invert funnel over the smoke, and let the patient inhale as much as he can for a few minutes five or six times a day. During the intervals let the patient have email pieces of ice to keep as near the root of the tongue as possible. (4) In France lemon juice is in high repute as a remedy for diphtheria. Aa a local application it is ijreferred to chlorate of potash, nitrate of silver, perchloride of iron, alum or lime water. It is ixsed by dipping a little plug of cotton wool twisted around a wire in the juice, and pressing it against the diseased surface four or five times daily. (5) A gargle of sulphur and water has been used with much success in cases of diphtheria. Let the patient swallow a little of the mixture. Or, when you discover that your throat is a little sore, bind a strip of flaimel around the throat, wet in camphor, and gargle salt and vinegar occa- Bionally. (6) Take a common tobacco pipe, place a live coal ■n'ithin the bowl, drop a little tar upon the coal, and let the patient draw smoke into the mouth, and discharge it through the nostrils. The remedy is safe and simple, and should be tried whenever occasion may require- TITE HOME PHYSICIAN. ' 433 Croup. — ^There are various remedies for this enemy in the nursery. As in other diseases, prevention is better than cure. Ctdldren liable to croup should not play out of doors after three o'clock in the afternoon. If a woolen shawl is closely pinned around the neck of the patient when the first symp- toms of croup appear the attack may bo diminished in power. The child struggling for breath naturally throws its arms out of bed to breathe through its pores, and thus takes more cold and increases its trouble. Bi-chromate of i>otassa in minute doses — as much as will rest on the point of a penknife — given every half hour till relief is obtained, is the best remedy we have ever tried. Mustard plasters on the ankles, wrist and chest will draw the blood from the throat and relievo it. cloths wrung from hot water and placed about tho'chest and throat and wrapjjed with flannel, give relief. A teaspoonful of alum pulverized and mixed mth twice its quantity of sugar, to make it palatable, mil give almost instant help. Another remedy ia the following: Take equal parts of soda or saleratus and syrup or molasses; mix and give a teaspoonful for a child two years, larger doses for older children, smaller for nursing babies. Eepeat the doses at short intervals until the phlegm is all thrown up, and upon each recurrence of the sj'mptoms. Or, grate a raw onion, strain out the juice, and to two parts of the juice put one part of castor oQ; keep it well corked in a bottle, shake well, give one teaspoonful once in two or three hours. Or, take two parts sweet lard and six parts pulverized sugar, mix thoroughly, and give a teaspoonful every fifteen minutes until relief is obtained. Among the many remedies given we hope that one or more may be available to every mother who needs aid in this matter. Diarrhoea. — (1) It is said the small plant commonly known by the name rupturewort, made into tea, and drank frequently, is a sure cure for diar- rhoea. Rupturewoi't grows in nearly every open lot, and along the roads. It is a small plant, throwing out a number of shoots in a horizontal direction, and lying close to the ground, something similar to the manner of the pus- leyweed, and bears a small, dai'k green leaf, with an oblong, purple spot in the center. When the stem is broken, a white milky substance will ooze from the wound. It is very palatable, and infants take it as readily as any drink. This is an old Indian cure, and may be relied on. The botanical name of this i^lant is Eaphrohia Macnlaia. (2) Blackberry cordial is said to be almost a specific for summer com- plaint or diarrhoea. From a teaspoonful to a wineglass is to be taken, ac- cording to the age of the patient, until relieved. Following is a recipe for making blackberry cordial: To two quarts of juice add one pound of white sugar; half ounce nutmeg, half ounce cinnamon, pulverized; half ounce cloves, pulverized. BoU all together for a short time, and when cold add a pint of brandy. (3) Take Indian corn, roasted and ground in the manjier of coflfee, or coarse meal browned, and boil in a sufficient quantity of water to produce a strong liquid, like cofifee, and drink a teacupful warm, two or three times a day. One day's practice, it is said, will ordinarily effect a cure. (4) The ingredients are: Sulphate of morphia, one grain; Glauber salts, quarter of an ounce; water, two ounces. Dose: A teaspoonful twice a day. If attended with much pain and looseness, administer this medicine every two hours. (5) A strong solution of bicarbonate of soda (baking soda) taken fre- quently is a reliable remedy for diarrhoea troubles, particularly those aris« ing from acidity of the stomacli. 434 THE HOUSEHOLD. Corns— (1) For eoft corns eoak the feet well in hnt water before go- ing to bed, then pare clown the corn, and, after having just moistened it, rub a little lunar caustic on the corn and just around the edge, till it turns hght gray. By the next moruiDg it will be black, and when the burnt skin peels off it will leave no vestige of the com underneath. Of course, the com is liable to return, but not for some length of time. Or, scrape a bit of com- mon chalk, and put a pinch of the powder on the corn at night, binding a piece of linen round. Repeat this for a few days, when the com will come off in little scales. (2) Take quarter cup of strong vinegar, crumb finely into it some bread. Let stand half an hour, or until it softens into a good poultice. Then apply, on retiring at night. In the morning the soreness will be gone and the com can be picked out. If the corn is a very obstinate one, it may require two or more applications to effect a cure. (3) To cure corns, take a lemon, cut a piece of it off, then nick it so as to let in the toe with the corn. Tie this on at night so that it cannot move, and you will find the next morning that, with a blunt knife, the com will come away to a great extent. Two or three applications will effect a thor- ough cure. (4) For soft corns dip a piece of linen cloth in turpentine and wrap it around the toe on which the corn is situated, night and morning. The relief will be immediate, and, after a few days, the corn will die- appear. (5) Soft corns can be cured by this corn salve: Boil tobacco down to an extract, then mix with it a quantity of white pitch pine, and apply it to the corn, renewing it once a week until the corn disappears. (6) Boil a potato in its skin, and after it is boiled take the skin and put the inside of it to the corn, and leave it on for about twelve hours; at the end of that period the corn will be nearly cured. (7) Macerate the tender leaves of ivy in strong vinegar for eight or ten days, then apply to the corns by means of cloths or hnt saturated with the liquor. In a few days the corns will drop off. liiquor Appetite— (1) Dr. Uuger insists that the following remedy will cure the cravings of the worst drunkard in the land: Take one pound of best, fresh, quill red Peruvian bark, powder it, and soak it in one pint of diluted alcohol. Afterward strain and evaporate it down to half a pint. Directions for its use: Dose— a teaspoonful every three hours the first and second day, and occasionally moisten the tongue laetween the doses. It acts like quinine, and the ijatient can tell by a headache if he is getting too much. The third day take as previous, but reduce the dosa to one-half teaspoonful. Afterward reduce the dose to fifteen drops, and then down to ten, then down to five drops. To make a cure it takes from five to fifteen days, and in ex- treme cases thirty days. Seven days are about the average in which a cure can be effected. (2) At a festival of one of our reformatory institutions, a gentleman is I'O- ported to have said: " I overcame the appetite for liquor by a recipe given to me by old Dr. Hatfield, one of those good old physicians who do not have a percentage from a neighboring druggist. The 'prescription is simply an orange every morning half an hour before breakfast. ' Take that,' said the doctor, 'and you will want neither liquor nor medicine.' I have done so regularly, and find that liquor has become i-epulsive. The taste of the orange is it the saliva of my tongue; and it would be as well to mix water THE HOME PEYSICIAN. 435 and oil as rum with my taste." The recipe is simple, and has tha recom- mendation that it can do no harm if it does uo good. (3) "Hhe following recipe lias been found efficacious in a great many cases: Sulphate of iron, five grains; peppermint water, eleven drachms; spirits of nutmeg, one drachm. This preparation acts aa a tonic and stimu- lant, and so partially supplies the place of the accustomed liquor, and pre- vents the absolute physical and moral prostration that often follov/s a sudden breaking off from the use of stimulating drinks. It is to be taken in quanti- ties equal to an ordinary drachm, and as often as the desire for a drachm returns. Coughs and Colds. — (1) An old-foshioned remedy for a cold: A warm " stew," getting into bed with covering well tucked in, hot bricks to feet, and drinking abundantly of hot teas until there is a dripijing perspiration, to be kept up an hour or two or more until the system is reUeved, and then to cool off very gradually in the coiarse of another hour, is derisively styled " an old woman's remedy "; but for all that it will break uj) any cold taken within thirty-six hours; it will promptly relieve many of the most painful forms of sudden disease, M'ith the advantage of being without danger, gives no shock to the system, nor wastes its strength. (2) Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or Gingers, from colds, relief for an hour or so may be obtained by slowly dissolving, and partially swallowing, a lump of borax the size of a garden pea, or about three or foiir grains held in the mouth for ten or fifteen minutes before speaking or singiug. This produces a profuse secretion of saliva, or "water- ing " of the mouth and throat, just as wetting brings back the missing notes to a flute when it is too dry. (3) The following remedy, communicated by a Russian, as the usual mode of getting rid of those complaints in that i^art of Russia from whence he came, is simple, and we can, from experience, also vouch for its efficacy. It is no other than a strong tea of elder flowers, sweetened with honey, cither fresh or dried. A basin of this tea is to be drank as hot as possible, after the person is warm in bed ; it produces a strong perspiration, and a alight cold or cough yields to it immediately, but the most stubborn requires two or three repetitions. (i) To a pint and a half of water, add two large poppy-heads, and two lai'ge lemons. Boil them till they are soft, press the lemons into the water, strain the Uquor, and add half a drachm of saff"ron, and half a pound of brown sugar-candy, pounded. Boil all together till the sugar-candy is dis- solved; stir the whole till you perceive it will jelly; strain it a second time, and take the seeds from the poppies. (5) Put five cents' worth of pine pitch into a pint of water. Let it sim- mer until the water is well impregnated with the flavor. Dip out the gum which remains undissolved and add honey enough to sweeten and make a thick syrup. Strain this and bottle. Dose, a teaspoonful four or five times a day, accordiug to the severity of the cough. It will afford speedy relief. (6) Take two ounces of balm of gilead buds, the fi-eshest you can procure, and boil them vei-y slowly in a quart of water. Let it simmer down to one pint, then straia it, and then add one pound of honey in comb, with the juice of three lemons. Let them all boil together until the wax in the honey is dissolved. This has been known to cure a cough of long standing. (7) Melt some resin at night on going to bed, and let the smoko from ii 436 THE HOUSEnOLB. fill the room. Inhaling the smoke heals the inflammation, and sleep is often produced when one could not sleep before for much coughing. Presevere until a cure is effected. A change for the better should be felt within a week. (8) For colds, coughs, croup, or lung fever, take lard or sweet oil, two parts; coal oil, two parts; spirits of camphor, one pai-t; spirits of turpentine, one part; saturate flannel and apply to the throat and chest warm. Cold in the H«Mid. — (1) This may sometimes be cured by inhaling through the nose the emanations of ammonia contained in a smelling bottle. If the sense of the smell is completely obliterated, the bottle should be kept under the nose until the pungency of the volatile alkali is felt. The bottle is then removed, but only to be reapplied after a minute; the second appli- cation, however, should not be long, that the patient may bear it. This easy operation being repeated seven or eight times in the course of five minutes, but always very rapidly, except the fii'st time, the nostrils become free, the sense of smell is restored, and the secretion of the irritating mucous is stopped. This remedy is said to be peculiarly advantageous to singers. (2) A cold in the head can be ciired at once, if taken care of at the very beginning. Dissolve a tablespoonful of borax in a pint of hot water; let it stand until it becomes tepid; suufi" some up the nostrils two or three times during the day, or use the dry, powdered borax like snuff, taking a pinch as often as required. At night have a handkerchief saturated with spirits of camphor, place it near the nostrils so as to inhale the fumes while sleeping. (3) A hot lemonade is one of the best remedies in the world for a cold. It acts promptly and effectually, and has no unpleasant after effects. One lemon properly squeezed, cut in slices, put with sugar, and covered with half a pint of boiling water. Drink just before going to bed, and do not expose yourself on the following day. This remedy will ward off an attack of chills and fever if used properly. (4) 'N^Tien one has a bad cold and the nose is closed up so that he cannot breathe through it, reUef may be found instantly by putting a little camphor and water in the center of the hand and snufling it up the nose. It is a great relief. CataiTU._^(l) Oi'dinary cases of catarrh can be cured by snuffing up the nose a little table salt three or four times a day; but many cases of this troublesome complaint are caused by inability of the liver to perform its function properly. In such cases there is often a too alkaline condition of the blood. If persona thus afflicted wUl squeeze the juice of a good-sized lemon into a half-tumbler of water, and drink it without sugar just before dinner, they vnW, if they Hve abstemiously, be surprised to see how soon the catarrhal difficulty will diminish. When it fails to do so, it may be con- sidered as due to other causes. (2) The catarrh, writes a correspondent, can be cured by a daily use of raw onions as an article of food; at the same time use a snuff luade of white sugar, laundry starch, and burned alum, pulverized and mixed in equal quantities— to be used the same as other snuff. (3) A most unfailing remedy for catarrh is to smoke crushed cubeb ber- ries in a clay pipe and swallow the smoke. They can be procured at anj drug store, at a moderate cost. Try it, ■ Till: ItOME PHYSICIAK. 437 (4) Put one tablespoonful of iodc-bromide of calcium comp. into a tea- Cupful of warm water. Snuff it up the nose night and morning. It ia very- cleansing and healing. (5) Bum a piece of alum on the stove until it becomes a white powder, and use it as a snuflf, and it will cure catarrh and is a good remedy for cold in the head. (6) Take one pint of whiskey, and add two ounces of sulphur; shake it up and take a tablespoonful three mornings, then miss three; so proceed until taken up. Scarlet Fever — (1) Mr. Robert Christie, a San Francisoo journalist, suggests a remedy for the scarlet fever which he avers has invariably proved Buccessful. It is very simple, and lies within the reach of those whose limited means preclude them from employing the services of a physician. It is this: Take an onion, and cut it in halves; cut out a portion of the center, and into the cavity put a spoonful of saffron; put the pieces together, then wrap in cloth and bake in an oven until the onion is cooked so that the juice will run freely, then squeeze out all the juice, and give the patient a tea- spoonful, at the same time rubbing the chest and throat with goose gi-ease or rancid bacon, if there is any cough or soreness in the throat. In a short time the fever will break out in an eruption all over the body. All that is then necessary is to keep the patient warm, and protected from draught, and recovery is certain. Mr. Christie says he has been employing this remedy for many years, and never knew it to fail, when proper care Avas taken of the patient after its application. One family, in which there were five children down with the disease at one time, recently, used this simple remedy upon his telling them of it, and every one of the little ones recovered in a short time. (2) An eminent physician says he cures ninety-nine out of every hundred cases of scarlet fever, by giving the patient warm lemonade with giim arable dissolved in it. A cloth wrung out in hot water and laid upon the stomach, Bhould be removed as rapidly as it becomes cool. Ivy Poisoning — (1) Dr. Benjamin Edson, of Brooklyn, has had much experience with cases of poisoning by poison ivy, Rhus Toxicodendron. He is familiar with alkali and other washes usually employed in their treat- ment and considers them of little, if any, value. He has treated Kome severe cases, he states in the Medical Record, with fluid extract of gelsemium with uniformly the best results. As most of our readers know, gelsemium is the yellow jessamine of the South. The extract was employed in a wash made by mixing together a half drachm of carboUc acid, two drachms of the fluid extract of gelsemium, one-half ounce of glycerine and four ounces of water. With this cloths were kept moistened and applied to the parts aftected. Two drops of the fluid extract of gelsemium was also given internally every three hours. Some cases were also treated with the same mixture with the carbolic acid omitted, and these yielded no less promptly than the others. (2) Bathe the parts affected with sweet spirits of niter. If the blisters are broken so that the niter be allowed to penetrate the cuticle, more than a single application is rarely necessary, and even where it is only applied to the surface of the skin three or four times a day, there ia rarely a trace of the poison left next morning. (3) A wash made from the spotted alder is recommended for ivy poison- 438 THE TTOtrSEnOLD. iug. Also the sloop watei* of a Llacksmitli'a trough aa a sure cure for poiison ivy, aud dogwood and strong salt and water as an antidote for the poisoning of sumach. Nose Bleed. — (1) Snuffing up powdered alum will generally control troublesome bleeding from the nose. It will also almost always step excessive hemorrhage from a cavity caused by the extraction of a tooth, by- being placed in it. (2) The best remedy for bleeding at the nose, as given by Dr. Gleaaon ia one of his lectures, is in the vigorous motion of the jaws, as if in the act of mastication. In the case of a child, a wad of paper should be placed in its mouth, and the child should be instructed to chew it hard. It is the motion of the jaws that stops the flow of blood. This remedy is so very simple that many will feel inclined to laugh at it, but it has never been known to fail iu a smgle instance, even in very severe cases. (3) Lint, dipped in the nettle juice and put up the nostiH, has beeu known to stay the bleeding of the nose when all other remedies have failed; fourteen or fifteen of the seeds, ground into powder and taken daily, wUl cure the swelling of the neck, known by the name of goitre, without iu any way injuring the general health. (4) Bleeding from the nose may be stopped by pressing the nostrils to- gether for some minutes. Ice applied to the bridge of the nose or nape of the neck; smiffing up into the nostrils ice-water, vinegar, or giim-arabic powder, are all of them available means to check the eff"usion. Baldness. — (1) A gentleman who had lost nearly all his hair after a very severe attack of fever, consulted a Trench physician of great reputed suc- cess as a hair restorer. The prescription given him was a drachm of homeo- pathic tincture of phosphorus to ono ounce of castor oil; the bare spot he rubbed two times weekly, for half an hour each time, after the skin of the head had been thoroughly cleansed with warm water without soap. The treatment was faithfully carried out about six months; the hair soon began to grow, and, in a year from the timo of following the doctor's advice, his head was as thoroughly covered as ever, the new hair being about two ehades darker than the old. (2) In two ounces of spirits of ■wine steep two drachms of cantharidea (pulverized) for a fortnight or three weeks, shaking it repeatedly during that time. Then filter it, and rub up one-tenth of the tincture so procured, with niae-tefiths of cold hog's lard. Scent it with a few drops of any kind of perfume, and rub it well into tho head every morning and evening. (3) Hair, removed by fevers and other sickness, ia made to grow by washing the scalp with a strong decoction of sago leaves once or twice a day. Small Fox. — (1) Tho following remedy for this loathsome disease is very simple, and on tho authority of a surgeon of tho British army of China, it ia said to be a thorough cure, even in extreme cases: When the preceding fever is at its height, and just before the eruption appears, the chest is rubbed with croton oil aud tartaric ointment. This causes the whole erup- tion to appear on that part of the body, to the relief of the rest. It also se- cures a full and complete eruption, and thus prevents the disease from attacking the internal organs. (2) The following will cure not only small pox, but also scarlet fever. It is harmless when taken by a person in health: Sulphate of zinc, one grain; foxglove (digitaUs), one grain; half a teaspoonful of sugar; mix with two THE HOME PBYSIClAN. 435- iablespoonfnls of water. When thoroughly mixed add four ounces of water, Take a spoonful every hour. Either diaease will disappear in twelve hours. For a child, smaller doses, accoi'diug to the age. If countries would compel theii* physicians to use this there would te no need of a pest house. (3) " I am willing to risk my reputation as a public man," wrote Edward Hine to the Liverpool Mercury, "if the worst case of small pox cannot bo cured in three days, simply by the use of cream of tartar. One ounce of cream of tartar, dissolved in a pint of water, drank at intervals when cold, is a certain never-failing remedy. It has cured thousands, never leaves a mark, never causes blindness, and avoids tedious lingering." Sleeplessness. — (1) Nervous persons, who are troubled with wakeful- ness and excitability, usually have a strong tendency of blood to the brain, with cold extremities. The pressure of the blood on the brain keeps it in a etimulated, or wakeful state, and the pulsations iu the head are often pain- ful. Let such rise and chafe the body and extremities with a brush or towel, or rub smartly with the hands, to promote cu'culation, and withdraw the excessive amount of blood from the brain, and they will fall asleep in a few moments. A cold bath, or a sponge bath and rubbing, or a good run, or rapid walk in the open aii-, or going up or down stairs a few times just before retiring, will aid in equalizing circulation and promoting sleep. These rules are simple and easy of application, in castle or cabin. (2) A little English work, " Sleep and How to obtain it," says that in- somnia i» not so dangerous as is commonly supposed, for the author knows an eminent man of letters who has suffered fi*om it for many years without injury. When a man begins to di-eam of his work he may know that he is under too great a mental strain. The author's plan of inducing sleep is to reckon up friends and acquaintances whose name begins with a certain letter. (3) If troubled with wakefulness on retiring to bed, eat three or four small onions; they mil act as a gentle and soothing narcotic. Onions aro also excellent to eat when one is much exposed to cold. Ring-worm— (1) Oil of paper made by burning a sheet of ordinary writing paper upon a plate, will ciire a ringworm, which is caused by con- tagion or some impurity in the blood; the oil will be seen after the paper is burned in the form of a yellow spot; this applied with the finger twice a day will in a very short time cure the worst of ringworms. (2) Tincture of iodine, painted over a ringworm, for three or four days in succession, will entirely cure it in a few days. It stains the skin considerably whenever it is applied, and this is the only objection to it. Those who object to this need not use it; they may keep the ringworm. The stain goes off in a few days. (3) Heat a shovel to a bright red, cover it with grains of Indian com, press them with a cold flat iron. They will bum to a coal and exude an oil on the surface of the flat iron, with which rub the ring, and after on» or two applications it will gradually disappear. ("1) Make a curd by mixing alum and the white of an egg over a nre until it is the consistency of pomatum; spread over the ringworm. One or two applications should effect a cure. (5) Simple cerate, one pound; diluted siUpliuric acid, one-quarter of a pound. Mk and apply. 440 TEE nOTTSEEOLD. (6) To one part of sulphuric acid add sixteen parts of water. Cbo » brush or feather, and apply it to the parts night and morning. If the solu- tion prove too strong, add a little more, water. If the irritation is excessive, ^ply a little glycerine. Avoid the use of soap. Chilblains. — (1) SUce raw potatoes, with the skins on, and sprinkle over them a little salt, and as soon as the liquid therefrom settles in the bottom of the dish, wash with it the chilblains; one application is all that is necessary. (2) An unfailing remedy for chilblains: A solution of thirty grains of per- manganate of potassa in an ounce of pure water, to be applied thoroughlj with brush or swa^b, or in the form of a poultice. (3) Rub the part affected with brandy and salt, which hardens the feet at the same time that it removes the inflammation. Sometimes a third ap- plication cures the most obstinate chilblains. (4) To relieve the intense itching of frosted feet, dissolve a lump of alum in a little water, and bathe the part with it, warming it before the fire. One or two applications is sure to give relief. (5) Put the hands and feet once a week into hot water, in which two or three handfula of common salt have been thrown. This is a certain pre- ventive as well as a cure. (6) In the evening, before retiring, take salt and vinegar made as hot as can be borne on the parts affected; bathe with a small cloth, and do so until cured. (7) Mix together one ounce of turpentine and three-eighths of an ounce oi oil of sassafras. Apply the solution morning and evening. Costlveness. — (1) Bread and milk, though excellent for children in gen- eral, is not as good food for a costive child as bread made of corn-meal or graham flour. Wheat bread is not good for a veiy costive child. When medicine becomes necessary, a teaspoonful of magnesia dissolved in sweet- ened milk or water, and given morning and night, untU the bowels become regular, is usually sufficient. Purgatives should be carefully avoided, ex- cept for a disordered stomach, and then they become necessary. Well-ven- tilated sleeping-rooms, and frequent bathing, go further than most people suppose, toward keeping the body in a healthy conchtion. To mothers who nurse their infants, we say, if the mother is regular, the child will be, and the reverse. Therefore, instead of dosing a child with medicine, let' her diet lor the evil, and save her little one much suffering. A lady correspondent some time since wrote us: " I have used, with much beYiefit, the herb known as thoroughwort, prepared by putting the dried herb in water and letting it stand until it becomes bitter. A portion drank before each meal, has proved the best remedy for costiveness I ever used." (2) Common charcoal is highly recommended for costiveness. It may be taken either in tea or tablespoonful, or even larger doses, according to the exigencies of the case, mixed with molasses, repeating it as often as necessary. Bathe the bowels with pepper and vinegar. Or take two ounces of rhubarb, add one ounce of rust of iron, infuse in one quart of vrine. Half a, wineglassful every morning. Or take pulverized blood-root, one drachm; pulverized rhubarb, one drachm; Castile soap, two scruples. Mix and roll into thirty-two pills. Take one morning and night. By following these di- rections it may perhaps save you from a severe attack of piles, or some other kindred disease. THE HOME PRYSICIAJT. 441 Cholera Morbus. — (1) The following is the recipe for the celebrated "Snn Cholera Mixture": Take eqnal parts of tincture of opium, tincture of capsicum, rhubarb, peppermint, and camphor, and mix. Dose from fifteen to twenty drops in four tablespoonfuls of water. Repeat the dose every half hour till relieved. This is also an excellent remedy for any ordinary laxity of the bowels, or summer complaint. In that case one dose, as above pre- Bcribed, twice in every 24 hours, will suffice for a cure, if taken in time. (2) For cholera morbus, take black pepper and grind it tolerably fine. Then put in a glass a tablespoonful of this and a tablespoonful of salt, and fill about half full with warm water, then fill iip the glass with good cider vinegar, and stir it up. Now take one tablespoonful, and then wait a little and take another, and keep on stirring and using it while the vomiting lasts. If one glass does not cure, try another. (3) (Said to be a certain cure). — The ingredients are: One glassfwl of West India rum, one glassful of molasses, one glassful of spring water, and three tablespoonfuls of ginger. Mix them altogether and take it. It is said to afford immediate relief. To Restore tUe Droiviiing. — The rules that ought to be observed in treating a person rescued from the water are few and simple. Dr. H. R. Silvester's methods of restoring the apparently dead or drowned — which have been approved by the royal medical and chirurgical society — are prac- tical, easily understood, and are in accordance with common sense. The one important point to be aimed at is, of course, the restoration of breathing, and the efforts to accomplish this should be persevered in until the arrival of medical assistance, or vintil the pulse and breath have ceased for at least an hour. Cleanse the mouth and nostrils; open the mouth; draw forward the patient's tongue with a handkerchief, and keep it forward; remove all tight clothing fi-om aboiit the neck and chest. As to the patient's position, place him on his back on a flat surface, inclined a little from the feet up- ward; raise and support the head and shoulders on a small, firm cushion or folded article of dress placed under the shoulder blades. Then grasp tho arms just above the elbows, and draw the arms gently and steadily upward, until they meet above the head (this is for tho purpose of drawing air into the lungs); and keep the arms in that position for two seconds. Then tiirn down the patient's arms, and press them gently and firmly for two seconds against the sides of the chest (with the object of pressing air out of the lungs; pressure on the breast bone will aid this). Repeat these measures alter- nately, deliberately and perseveringly, fifteen, times in a minute, until a spontaneous effort to reapire is perceived, upon which cease to imitate the movements of breathing, and proceed to induce circulation and warmth. This may be done by wrapping the patient in dry blankets and rubbing the limbs upward, firmly and energetically. Promote the warmth of the body by the application of hot flannels, bottles of hot water, etc., to the pit of the stomach, the arm-pits, and to the soles of the feet. "Warm clothing may generally be obtained from a bystander. On the restoration of life, stimu- lants should be given, and a disposition to sleep encouraged. ' Bright's Disease — Dr. Alex. De Borra, of Crystal Springs, N. ¥., writes that, after years of practical test of the milk diet for Bright's disease, he has a long list of cases in which he has made perfect cures. Great care is taken to get absolutely pure skimmed milk, from healthy and well-fed cows, and no other food of any kind ia given after the patient can bear five pints of milk 442 THE notlSEBOLD. a day. Up to this point, and until the stomach is able to take care of so much, is fouud to be the most trying period in this treatment, but no other medicine is given, and hand and hair-glove rubbing is daily administered. Another correspondent takes exception to the claim made that no drag of any therapeutic value in that disease has yet been discovered. In sup- port of his assertion he sends us a recipe which he claims has effected a cure in Bright's disease, as well as in dropsy, in every case in which it has been tried during the last fifteen years. He recommends the drinking of an infusion of the diy pods of the common white soup bean or com bean. When the latter cannot be readily obtained, the pods of the "snap short" bean will answer, and even the Lima bean, though the latter is of inferior strength. The recipe is as follows: " Take a double handful of the pods to three quarts of water; boil slowly for three hours until it is reduced to three pints. Use no drink of any kind but this, the patient drinking as much aa he conveniently can; it may be taken either hot or cold." Hot AVater as a Remedy — There is no remedy of such general apph- cation and none so easily attainable as water, and yet nine persons in ten will pass by it in an emergency to seek for something of far less efiScacy. There are but few cases of illness where water shoiild not occupy the highest place as a remedial agent. A strip of flannel or a napkm folded lengthwise and dipped in hot water and wrung out and then applied around the neck of a child that has the croup will usually bring relief in ten minutes. A towel folded several times and dipped in hot water and quickly wrung and applied over the seat of the pain iu toothache or neuralgia will generally afltbrd prompt relief. This treatment in colic works like magic. I have seen cases that have resisted other treatment for hours yield to this in ten min- utes. There is nothing that will so promptly cut short a congestion of the lungs, sore throat or rheumatism as hot water when applied promptly and thoroughly. Pieces of cotton batting dipped in hot water and kept applied to old sores or new cuts, bruises and sprains, is the treatment now generally adopted in hospitals. I have seen a sprained ankle cured in an hour by showering it with hot water, poured from a height of three feet. Tepid water acts promptly as an emetic, and hot water taken freely half an hour before bedtime is the best of cathartics in the case of constipation, while it has a most soothing effect on the stomach and bowels. This treat- ment continued for a few months, with proper attention to diet, will cure any curable case of dyspepsia. To Remove Superfluous Hairs. — Some few liairs will frequently grow where they are not wanted, and are often difficult to get rid of. Close shav- ing and cutting strengthens them and increases their number; the only plan is to pull them out individually with a pair of tweezers, and afterward to dress the part two or three times a day in the following manner: Wash it first with warm, soft water, but do not iise soap; then apply with a piece of soft rag, immediately after the washing, a lotion of milk of roses, made ac- cording to the following directions, and rub the skin gently till it is dry with a warm, soft cloth: Beat foi:r ounces of sweet almonds in a mortar to a paste with half an ounce of white sugar; then work in, in small quantities, eight •unces of rosewater; strain the emulsion through muslin, put the liquid into a bottle^ return the residuum to the mortar, pound it again, and add half an THE HOME PHYSICIAN. 443 ounce of sugar and eight ounceg of rosewater; then strain again, and repeat the process a third time. This will give thirty-two ounces of fluid, to which add twenty grains of bichloride of mercury dissolved in two ounces of alcohol. Shake the whole for five minutes, and the lotion will be ready for use. CoiiTiUslons. — Dr. Williamson reports an interesting and remarkable case in which he saved the life of an infant in convulsions by the use of chloroform. He commenced the use of it at nine o'clock one evening, at which period the child was rapidly sinking, numerous remedies having been already tried without effect. He dropped half a drachm of chloroform into a thin muslin handkerchief, and held it about an inch from the infant's face. lu about two minutes the convulsions gave way, and the child fell into a sleep. By slightly releasing the child from the influence of the chloroform, he was able to administer food by which the child was nourished and strengthened. The chloroform was continually administered in the manner described, from Friday evening at nine o'clock until Monday morning at nme. This treatment lasted sixty hours, and sixteen ounces of chloroform were used. Dr. Williamson says he has no doubt that the chloroform waa instrumental in saving the infant's life; and that no injurious effects, how- ever tiivial, from the treatment adopted, have subsequently appeared. Mumps—This disease, most common among children, begins with sore- ness and stiffness in the side of the neck. Soon a swelling of the parotid gland takes place, which is painful and continues to increase for four or five days, sometimes making it difficult to swallow, or open the mouth. The swelling sometimes comes on one side at a time, but commonly upon both. There is often heat and sometimes fever, with a dry skin, quick pulse, furred tongue, constipated bowels, and scanty and high-colored urine. The disease is contagious. Treatment. — Keep the face and neck warm, and avoid taking cold. Drink warm herb teas, and if the symptoms are severe, four to six gi-ains of Dover's powder; or if there is costiveness, a slight physic, and observe a very simple diet. If the disease is aggravated by taking cold, and is very severe, or is translated to other glands, physic must be used freely, leeches applied to the swelling, or coohug poultices. Sweating must be resorted to in this case. To Ascei-tain the State of tl»e Lungs. — Draw in as much breath as you conveniently can, then count as long as possible in a slow and audible voice without drawing in more breath. The number of seconds must be carefully noted. In a consumptive the time does not exceed ten, and is fre- quently less than six seconds; in pleurisy and pneiimonia it ranges from nine to four seconds. When the lungs are sound the time Avill range as high as from twenty to thirty-five seconds. To expand the lungs, go into the aii-, stand erect, throw back the head and shoulders, and draw in the air through the nostrils as much as possible. After having then filled the lungs, raise your arms, still extended, and suck in the air. When you have thus forced the arms backward, with the chest open, change the process by which you draw in your breath, till the lungs are emptied. Go through the process several times a day and it will enlarge the chest, give the lungs better play, and serve very much to ward off consumption. Hysterics. — This complaint is confined chiefly to females. A fit of hyBterica is geueraxly the result of soiae natural and immediate cause, and 444 TEE HOnSEHOLB. until this is uiscoverod and removed, the patient will always be subject Ui fheee fits. When a person is seized with a fit the dress should be loosened, fresh air admitted, cold water dashed in the face, and salts or singed feathers applied to the nostrils. It consciousness does not then return, a, draught of sal-volatile and water should be given, and if the patient be still insensible, the temples and the nape of the neck should be rubbed with brandy. When hysterics can be traced to impaired natural action, equal por- tions of pennyroyal and woi-mwood should be steeped in boiling water, and suffered to simmer by the ire until the virtue of the herbs is extracted. II should then be allowed to cool, and half a pmt be taken twice or thrice z, day, succeeded on each occasion by a compound asafcstida pUl, until the desired relief is afforded. Colic. — (1) For the violent internal agony termed colic, take a teaspoon- ful of salt in a pint of water; drink and go to bed. It is one of the speediest remedies known. It will revive a person who seems almost dead from a heavy fall. (2) Phares's method of treating colic consists in invei'sion — simply in turn- ing the patient upside down. CoUc of several days' duration has been relieved by this means in a few minutes. (3) Dr. Tepliashin has recommended a thin stream of cold water from a teapot lifted from one to one and a half feet fi'oni the abdomen, in cases of coUc. He has seen it relieve pain when opium and morphia had failed. (4) A loaf of bread, hot from the oven, broken in two, and half of it placed iipon the bowels, and the other half opposite it upon the back, will rehfcve colic from whatever cause almost immediately. Tlie Earliest Sign of Consnmption. — A quick pulse and a short breath, continuing for weeks together, is the great alarm bell of forming consumption; if these symptoms are attended with a gradual falling off in flesh, in the course of months, there is no rational ground for doubt, although the hack of a cough may never have been heard. Under such cir- cumstances, there ought not to be an hour's delay in taking competent medical advice. The vast mass of consumptives die, not far from the ages of twenty-five; and this, in connection with another fact, that consumption is several years in running its course, suggests one of fhe most important practical conclu- eions yet announced, to wit: In the large majority of cases, the seeds of consumption are sown betweep the ages of sixteen and twenty-one years, when the steadily excited pulse and the easily accelerated breathing, may readily be detected by an intelli- gent and observant parent, and should be regarded as the knell of death, if not arrested, and yet it is easily, and uniformly done, for the spi^jrmeter will demonsti'ate the early danger, and the educated physician will be at no loss to mark out the remedy. The quick pulse and short breath go together; rather " easily put out of breath," is the more common and appropriate expression. Sciatica. — An English efficer, who served with distinction in the war with Napoleon, was once laid up in a small village in France, with a severe attack of sciatica. It so happened that at that time, a tinman was being employed at the hotel where he lodged, and that this tinman, having been himaelf a soldier, took an interest in the officer's case, and gave him th« care which in this instance succeeded immediately and forever, and which THE HOME PHYSICIAN. 145 I am about to set down. It ia at any rate so simple as to be worth a trial: Take a moderate size potato, rather large than small, and boil it in one quai-t of water. Foment the part affected with the water in which the potato has been boiled as hot as it can be borne at night before going to bed; then crush the potato and put it on the affected part as a poultice. Wear this all aight and in the morning heat the water, which should have been preserved, ever again, and again foment the part with it as hot as can be borne. This treatment must be persevered with for several days. It occasionally re- quires to be continued for as much as two or three weeks, but in the shorter or longer time it has never yet failed to be successful. Biliousness—If the victims of this diseased condition will exercise duo care, they need not ransack creation for " anti-bilious pills." The bile does not belong in the stomach, but reaches there in consequence of improper food, too much of the oily, as butter, pork, lard, etc. The bile is nature's grand cathai-tic medicinO; passing from the liver in a direction to indicate that it is to pass on into the bowels, there to perform its important mission. When the liver is overtaxed by too much labor, or by the presence of too much greasy food, digestiun is impaired and the whole system becomes out; of order. If one would avoid bihousness, let him fast, passing over one or more meals. As soon as the " mouth tastes bad," the tongue is coated, the appe- tite flags— the best possible evidence that too much food has been taken — thus allowing nature to rally, the accumulated food to pass off, and the sys- tem be relieved. In nine cases out of ten, this fasting will remove the diffi- culty, save a fit of sickness, and cheat the doctor. Any quack nostrum that will do as much as fasting, would yield a fortune to the inventor. Many of them, however, if not most, increase disease, rather than improve health. Hints Abont Glasses. — Persons finding their eyes becoming dry and itching on reading, as well as those who find it necessary to place an object nearer than fourteen inches from their faces to read, need spectacles. Per- sons under forty years of age should not "wear glasses until the accommo- dating power of the eyes has been suspended and the exact state of refrac- tion determined by a competent ophthalmic surgeon. The spectacle glasses 8old by peddlers and by jewelers generally are hurtful to the eyes of those ■who read much, as the lenses are made of inferior sheet glass and not sym- metrically ground. No matter how perfectly the lenses may be made, un- less they are mounted in a suitable frame and properly placed before the e^'e, discomfort will arise from their prolonged use. Persons holding objects too near the face endanger the safety of their eyes, and incur the risk of becoming near sighted. The near sighted eye is an unsound eye, and should be fully corrected •with a glass, notwithstanding the fact it may need no aid for reading. The proper time to begin wearing glasses is just as soon as the eyes tire on being subjected to prolonged use. Nettle Rash—This disease takes its name from its being attended by an eruption similar to what is produced by the stinging of nettles. The causes of this complaint are by no means ob^^ous; but it seems to proceed either from the perspiration being checked, or ft-om some irritating matter in the stomach. In all cases there prevails considerable itching and some beat in the parts affected; and in soHie constitutions a slight degree of fever 446 THE nOUSEnOLB. either precedes or attends the eruption. Its duration seldom exceeds three or four days. In some cases nettle rash is accompanied with large wheals or bumpa, which appear of a sohd nature, without any cavity or head, containing either water or other Huid. Haifa teaspoonful of magnesia, and the same quantity of cream of tartar mixed in half a teacnpful of milk, an hour before breakfast, and repeated as required, will be found very efficacious. Coffee and Typlioitl Fever— Dr. Guillasse, of the French navy, in a recent paper on typhoid fever, speaks of the great beneiit which has been derived from the use of coffee. He has found that no sooner have the pa- tients taken a few tablespooufals of it than their features become relaxed and they come to their senses; next day the improvement is such as to leave no doubt that the article is just the speciiic needed. Under its in- fluence the stupor is dispelled and the patient rouses from the state of som- nolency in which he has been since the invasion of the disease; soon, all the functions take their natural course, and he enters iipon convalescence. Dr. Guillasse gives to an adult two or three tablespoonfuls of strong black cofifee every two or three hoiirs, alternated with one or two teaspoonfuls of claret or Burgundy wine— a little lemonade or citrate of magnesia to be taken daily; after a while quinine. Ingro-wiiig Toe IVails — As this is a very painful malady, it may be worth a great deal to some of our readers to know that the trouble is not with the nail, but with the flesh, which gets pushed upon it, thereby becoming inflamed, and the inflammation and swelling are kept uj) by the presence of the nail, which then acts as a foreign body. To cure it, take the neighboring toe — which, by the way, is really the offender — and with it press the swollen flesh down and away from the nail, then bind the two firmly to- gether with adhesive strips, which may be had at any drug store. If the strips get loose, and the flesh slips i;p on the nail again, readjust the toes and put on fresh plaster until the flesh rehabituates itself to its former place. Abscess. — In some particulars an abscess resembles a large boil. There is an inflammatory condition, with heat, pain, and swelling. The result of this inflammation is the discharge of degenerated matter or pus. They may be opened as soon as pulsation is detected, the same as boils, or the opera- tion may be delayed imtil by using hot water compresses, flax seed poultice, bread and hot milk poultice, they come to a point or head. The matter or pus should be completely discharged by gentle pressure, and the cavity freely washed out by injecting a mixture of one part carbolic acid and twenty of warm water, and pressure exerted by a bandage, when heaUng will rap- idly take place. Blistered Hands or Feet — "When the bands are blistered from rowing or the feet from walking or other causes, be careful not to allow the blisters to break, if possible. Some persons are in the habit, by means of a needle and piece of worsted, of placing a seton into blisters to draw off the water; but in our opinion this is a great mistake and retards the healing. Bathe the blisters frequently in warm water, or if they are very severe, make a salve of tallow, dropped from a lighted candle into a little gin and worked np to a proper consistence, and on going to bed cover the blisters with this eaive and place a piece of clean soft rag over them, THE HOME PHYSICIAN. M7 Stammering. — No stammeriDg person ever found anj- difficulty in aing- hig. The reason of this is, that by observing the measure of the muric— by keeping time— the organs of speech are kept in such position that eruiicia- tion is easy. Apply the same rule to reading or speech, aiid the s&nie result will follow. Let the stammerer take a sentence, say this one—" Leander Bwam the Holles'>)Out," and jirououuce it by syllables, scan it, keeping time with Ms finger if necessary, letting each syllable occupy the same time, thus, Le-an-der-s\vam-the-Hel-les-pont, and he will not stammer. Pro- nounce slowly at first, then faster, but still keeping time; keeping time with words instead of syllables. Practice this in reading and conversation until the habit is broken iip. Perseverance and attention is all that is necessary to perform a jjerfect cure. Hemorrliage. — (1) Hemorrhage of the lungs can be instantly cured by throwing into the mouth of the patient, from a vial, one or two teaspoonfuls of chloroform, according to the sWereness of the attack. It will give instant relief to the greatest suffering, and stop the most severe case of bleeding of the lungs. (2) To stop hemorrhage of the lungs, cord the thighs, and arm? above the elbow, with small, strong cords tightly drawn and tied. It will stop the flow of blood almost instantly, as it has done for the writer many times. It was recommended by a physician of experience. (3) Spitting or vomiting of blood may be stopped by sage juice mixed with a little honey. Take three teaspoonfuls, and repeat, if necessary, ig about fifteen minutes. (4) Hemorrhages of the lungs or stomach are promptly checked by small doees of salt. The patient should be kept as quiet as possible. Asttima. — (1) The asthma, writes a correspondent, maybe relieved, ii not cured, by the following treatment: " Biiy of the druggist five cents' worth of saltpeter, and get also a sheet or two of grayish paper, which drug- gists have, thick like the common brown paper. Dissolve the saltpeter in half a pint of rain water, and saturate strips of the paper in the water, and dry it in pans or on plates. Now roll them up like lamp lighters. When a paroxysm comes on, light one and inhale the fumes. If necessary throw a cloth or shawl over the head. If the saltpeter is very strong it may fuse a httle. If the paper described cannot be got, brown paper may be used in- stead, but the smoke of the former is purer." (2) The following mixture is recommended as a relief for the asthmatic: Two ounces of the best honey, and one ounce of castor oil mixed. A tea- spoonful to be taken night and morning. I have tried the foregoing with the best effect. Hydrophobia. _(1) Elecampane is a plant well known to most persons, and is to be found in many of our gardens. Immediately after being bitten, take one ounce of the root of the plant, the green root is perhaps preferable^ but the dried will answer, and may be found in our drug stores, slice or bruise, put in a pint of fresh milk, boil down to half a pint, strain, and when cold drink it, fasting at least six hours afterward. The next morning repeat the dose prepared as the last, and fhis will be sufficient. It is recommended that after each dose nothing be eaten for at least six hotirs. (2) The following is said to be a cure for hydrophobia: Take two table- gpoonfuls of fresh chloride of lime, mix it with one-half pint of water, and with this wash keep the wound constantly bathed and frequently renewed. 448 THE HOTJSEBOLJ). The chloride gas posseeses the power of decomposing the tremendout poisoD, and renders mild and harmless that venom against whose resistless attack the artillery of medical science has been so long directed in vain. It is necessary to add that this wash must bo appUed as soon as possible. Scrofula._(l) Yellow dock root has proved very useful in scrofula. It is given in powder or decoction. Two ounces of the fresh root bruised, or one ounce of the dried, may be boiled in a jjiutof water, of which two fluid ounces may be given at a dose, and repeated as the stomach will bear. The root has also been api^hed externally ia the shape of ointment, cataplasm, and decoction, to the cutaneous eruptions and ulcerations for which it has been used internally. The powdered root is also recommended as a denti- frice, especially when tho gums are spongy. There is no doubt that in a great many cases the disease is inherited; some contend that it is so in aU cases. It showfi itself in various forms — as hip-disease, white swelling, rickets, salt rhci;m, etc. Persons affected by it are subject to swelling of the glands, particularly those of the neck. (2) A tea made of ripe, dried whortleberries, and drank in place of •water, is a sure and speedy cure for scrofula difBcultiea, however bad. Sickness of Stomach— (1) The following drink for relieving sickness of the stomach was introduced by Dr. Halahan, and is said to be very palatable and agreeable: " Beat up one a^^^ very well, say for twenty min- utes; then add fresh milk, one pint; water, one pint; sugar, to make it palatable; boil, and let it cool; diiuk when cold. If it becomes curds and whey it is useless. (2) Salts of tartar, thirty grains; oil of mint, six drops; powdered gum arable, eighth of an ounce; powdered loaf sugar, eighth of an ounce; water, six ounces. A tablespoonful of this mixture is a dose. (3) Sickness of the stomach is most promptly reheved by drinking a tea- cupful of hot soda and water. If it brings all the offending matter up all the better. Bronchitis. — (1) Get from the druggist's a little good wood creosote. Put two drops of it into a bottle holding a pint or so. Pour in a little more than half a pint of clear water, and shake it well; shake well always before TTsingit. Take a mouthful of this, throw the head back, gargle it some time in the throat, and then swallow it. Repeat this every two hours-, more or less, so as to use up the liquid within twenty-four hours. For each subse- quent twenty-four hours, use three drops of the creosote in three to four gills of water. This three drops a day may be continued as long as any bronchitis appears. Two to four days is usually enough, though it may be continued indefinitely without harm. (2) A simple, but oftentimes efficacious remedy, is this. It may afford relief: Syrup of tolu, one ounce; syrup of squills, half an ounce; wine of ipecac, two drachms; paregoric, three drachms; mucilage of gum arable, one and a half ounces. Mix. Take a teas'ooonful three times a day. (3) A simple recipe, which affords relief in ordinary cases of bronchitis, is to occasionally suck a small piece of common saltpetre as you would candy, and swallow the juice. If the case be severe, medical advice should be had without delay. l.oclija>v — (1) If any person is threatened or taken with lockjaw from hijuries of the ax-mSj lege or feet, do aot wait for % doctor, but put the part TRE HOME PBYSICIAN. 446 injured in tl^a foUomng preparation: Put hot wood ashes into water aa warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possi' ble, and at the same time bathe the backbone from the neck down with soma laxative stimulant — say cayerme pepper and water, or mustard and water (good vinegar is better than water^; it should be as hot as the patient can bear it. Don't hesitate; go to work and do it, and don't stop until the jaws will come open. No person need die of lockjaw if these directions are followed. (2) The following is said to be a positive cure: Let any one who has an attack of the lockjaw take a small quantity of spirits of turpentine, warm it and pour it on the wound, no matter where the wound is or what is its nature. Kehef will follow in less than one minute. Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it and place on to the thi-oat, chest, and, in severe cases, three to five drops, on a lump of sugar may be taken internally. Erysipelas._(l) We have found sour milk, buttermilk, or whey there- from, an excellent remedy to apply for the erysipelas as a wash. Also to apply glycerine twice or three times a day; it has a soothing effect. We have many times applied the milk hot, and fouad it allayed the inflamma- tion better than cold applications, and far less troiiblesome than poultices. (2) Erysipelas is of two kinds — one affecting principally the skin, the other the whole system. In mild cases, affectipg the skin only, lemonade made from the fresh fruit helps the patient very much, beiug, in addition, very grateful to the palate. (3) As a local application, slippery elm has been found efficacious. Make a mucilage of it, and apply it warm on cloths to the face. Sometimes com- mon flour, dusted on the inflamed parts, will afford relief. (4) One pint of sweet milk and a handful of pokeberry roots. This is a 6ure cure. (5) Make a poultice of cranberries, and apply to the face. Hoarseness— (1) Horseradish will afford instantaneous relief in most obstinate cases of hoarseness. The root, of course, possesses the most virtue, though the leaves are good till they dry, when they lose their strength. The root is best when it is green. The person who will use it freely just before beginning to speak, will not be tax)ubled with hoarseness. Boiled down and sweetened into a thick syrup, will give relief in the severest cases. (2), Take a small quantity of dry, powdered borax, place it on the tonguel let it slowly dissolve and run down the throat. It is also good to keep the throat moist at night and prevent coughing. (3) Hoarseness and tickling in the throat are best relieved by the gargle of the white of an egg beaten to a froth in half a glass of warmed, sweetened water. ChiUs and Fever._(l) One-half ounce spirits nitre, one-half ounce tincture pepper, thirty-flve grains quinine, one pint of brandy. Take a wine- glassful three times a day, one-half hour before meals. If for a child, give only half the quantity. (2) If you have chills and fever, express the juice of three large lemons and drink it down. Continue so to do every other day until the disease ia broken. We have known this treatment to cure wheu quiaine had no effect. 450 ■ THE nOUSEHOLJ). (3) The following ia said to bo a remedy for fever and ague: Twenty-four grains of quinine, two drachms of elixir of vitriol, twenty-two large tablcspooni'ula of rain water. Dose, take each half hour through the day until taken up. (4) Dissolve fifteen grains of citric acid in a cup of hot coffee, and drink it just before the chill attacks you. It has been known to cure the worst cases of this disease. Dropsy. — (1) Take one pint of bruised mustard seed, two handfuls of bruised horseradish root, eight ounces of lignum vitae chips, and four ounces of bruised ludian hemp root. Pat all the ingredients in seven quarts of cider, and let it simmer over a slow fire until it is reduced to four quarts. Strain the decoction, and take a wiueglassful four times a day for a few days, increasing the dose to a small teacupful three times a day. After which use tonic medicines. This remedy has cured cases oi dropsy in one week's time which has baffled the skill of many eminent physicians. For children the dose should be smaller. (2) The ingredients are: Acetate of squills, one ounce; nitrate of potash, eixty grains; water, five ounces. Dose: A tablespoonful every two hours. (3) It is said that a tea made of chestnut leaves, and drank in the place of water, will cure the most obstinate case of drojjsy in a few days. Bunions. — (1) Let fall a stream of very warm water from a teakettle, at the highest elevation from which the patient can bear the water to fall di- rectly on the apex of the swelling: continue this once a day for a short time and a cure will be effected, jDroviding you desist from wearing short shoes. The greater the elevation of the kettle, the more effectual the remedy. (1) It is said that the following ia a good bunion remedy: Use pulverized saltpetre and sweet oU; obtain at the druggist's five or six cents' worth of saltpetre, put into a bottle vni\\ sufficient olive oil to nearly dissolve it; shake up well, and rub the inflamed joints night and morning, and more frequently if painful. This is a well-tried remedy. (3) When the bunion is painful, put three or four leeches on the joint of the toe, and do not disturb them till they drop off; then bathe the bunions twice a day in fresh cream, and afterward renounce tight boots. Of course this remedy will not remove the swelling of the bone. Fits. — (1) When these are brought on by indigestion, place the child in a warm bath immediately, give warm water, or a lobelia emetic, rub the skin briskly, etc., to get up an action. In brain disease the warm water is equally useful. In fact, unless the fit is constitutional, the warm bath wUl reheve the patient by drawing the blood to the surface. (2) Fits can be instantly cured by throwing a spoonful of fine salt as far back into the mouth of the patient as x^ossiblc, just as the fit comes on. Dandi-uir. — (1) A preparation of one ounce of sulphur and one quart of water, repeatedly agitated during intervals of a few hours, and the head saturated every morning with the-clear liquid, will, in a few weeks, remove every trace of dandruff from the scalj), and the hair will soon become soft and glossy. (2) There is no simpler or better remedy for this -^egetatious appearance (caused by dryness of the skin) than a wash of camphor and borax — an eunce of each put into a pint and a half of cold water} and afterward rub a iittle pure oil iato the scalp. THS HOME PETSIGIAN. ' 461 Scurf. — A lump of fresh quicklime the size of a waluut, droyped into a pint of water and allowed to stand all night, the water being then poured off from the sediment and mixed with a quarter of a pint of the best vinegar, forms the best wash for scurf in the head. It is to be applied to the roots of the hair. (2) Haifa pint of rose-water, and one ounce of si)ii-itb of wine mixed to- gether. Part the haii' as much as possible, and apply the mixture with a piece of flannel. Q,uinsy. — (1) Our cure is tar spread on the throat and quite up under the ears. Cover with a cloth and go to sleep and wake up well. Only a brown stain will remain; it is easily washed off with castile soap. It is a sure relief. It is our opinion that in cases of incipient scarlet fever or diph- theria this is the remedy. It looks reasonable if it brings sure relief in quinsy, which it does. (2) A teacupful of red sage leaves to one quart of water, boil ten min- utes, add for • tablespooululs of vinegar, and sweeten with honey. In the first stage of th. hsease, it might be used as a gargle, and then to rmse the mouth; it should be iised warm. It will be found invaluable. To Prevent Hyclropliobia._(l) The bites of mad dogs have been ren- dered harmless by immediately cauterizing the wound with a saturated so- lution of carbolic acid, and keeping it constantly wet with a weaker solution of the same, at the same time giving the patient, according to age, from two to six drops of the spiiits of ammonia in water, every two hours for twelve or fourteen hours. The wound is not allowed to dry for an instant for three or four days. (2) Take immediately warm vinegar, or tepid water, and wash the wound very clean; then dry it, and pour upon the woiind a few drops of muriatic acid. IMineral acids destroy the poison of the saliva, and its evil effect is neutralized. Heartburii._(l) Relief will be obtained by using the following mixture, which has been much recommended: Juice of one orange, water, and lump sugar to flavor; and in proportion to the acidity of the orange, about half a teaspoonful of bi-cai'bouate of soda. Dissolve the sugar in the water, add the orange-juice, then put in the soda. Stir, and drmk while effervescing. (2) A small piece of chalk put in a pitcher of watei-, without imparting any taste whatever to the same, will exercise a corrective effect upon the stomachs of those who are troubled with acidity or heartburn, as it ia called. Inflammatory Rheumatism. — (1) Sulphur and saltpeter, of each one ounce; gum guaiacum, one-fourth ounce; colchicum i-oot, or seed, and nut- megs, of each one-fourth ounce; all to be pulverized and mixed with sim- ple syrup, or molasses, two ounces. Dose: One teaspoonful every two hours until it moves the bowels rather freely; then three or four times da-ily until cured. (2) Half an ounce of pulverized saltpetre put in a half a pint of sweet oil; bathe the parts affected, and a sound cure will speedily be effected. Stye on tlie Eyelid. — (1) Put a teaspoouful of tea in a small bag; pour on it just enough boiUng water to moisten it; then put it on the eye pretty warm. Keep it on all night, and in the morning the stye will most likely bo gone; if not, a second application ijs sure to removd it. 452 THE nOUSEHOLD. (2) Ice will check at first; if they do not suppurate quickly, apply warm poultices of bread and milk; prick them and'apply citrine ointment. (3) Dip a feather in the white of an egg, and pass it along the edge of the eyelids. To Purify the Blood. — (1) A well-known physician says that he con- eiders the following prescription for purifying the blood as the best he has ever used: One ounce yellow dock, one-half ounce horseradish, one quart hard cider. Dose, one wineglassful four times a day. (2) Mix half an ounce sulphate of magnesia with one pint water. Dose, a wineglassful three times a day. This can be used in the place of iron tonic, or in connection with it. For Liver Complaint. — (1) Twenty grains of extract of dandelion, di- vided into four pills, and to be taken four times a day; it acts on the liver, and is also a tonic for debilitated persons. (2) A cup of fresh buttermilk every day is said to be a cure for liver complaint. Cramps. — A correspondent gives the following directions for the rehef of cramps: When the cramp is in the calf of the leg, draw up the foot Btrongly toward the shin bone, and in a few seconds the cramp will disap- pear. When they are in the thighs or arms, tie a towel, cord, or handker- chief around the limb, just above the cramped part, and then rub this part with the naked hand alone, or using some stimulating liniment like spirits of camphor or red-peppered whiskey. The preparation may also be rubbed upon the neck when cramps attack this part. Cramps in the stomach may be checked by first strongly rubbing and kneading over the stomach, and then rubbing upon and around the pit of the stomach a mixture of equal parts of sweet oil or linseed oil, essence of peppermint, laudanum, and spirits of camphor. Petroleum in Pulmonary Diseases. — A partial investigation has been made of the alleged utility of this article in affections of the chest. The pe- troleum of Pennsylvania and Virginia was first experimented upon — a very safe substance, for even considerable quantities, when swallowed by error, have caused only a little nausea. It is found that in chronic bronchitis, with abundant expectoration, it rapidly diminishes the amount of secretion and the paroxysms of coughing, and in simple bronchitis rapid amelioration has been obtained. Its employment in phthisis has been continued for too short a time, as yet, to allow of any judgment being formed as to its efficiency, beyond that it diminishes the expectoration, which also loses its purulent character. The petroleum is customarily taken in doses of a tea- spoonful before each meal, and, after the first day, any nausea which it may excite in some persons disappears. Corpulence. — For those people whose fleshiness is a matter of solicitude, whether because it is uncomfortable or unfashionable, the following diet is proposed by Dr. George Johnson: May eat — Lean mutton and beef, veal and lamb, soups not thickened, beef tea and broth; poultry, game, fish, and eggs; bread in moderation, greens, cresses, lettuce, etc., green peas, cab- bage, cauliflower, onions; fresh fruit without sugar. May not eat — Fat meat, bacon or ham, butter, cream, sugar, potatoes, carrots, parsnips, rice, sago, tapioca, macaroni, custard, pastry and puddings, oweet cakes. May TITE HO ME PBYSIGIAN. 453 drink — ^Tea, coffee, cocoa from nibs, with milk, but no sugar; dry wines in moderation without sugar; light bitter beer, soda and seltzer water. May not drink— Milk, except sparingly; porter and stout, sweet ales, sweet wines. As a rule, alcoholic liquors should be taken sparingly, and never without food. Salt ill Intermittent Fever. — Take a handful of table salt and roast in a clean oven with moderate heat till it is brown- the color of roasted cof- fee. Dose for an adult, a soupspoonful dissolved in a glass of warm water; take at once. When the fever appears at intervals of two, three, or four days, the remedy should be taken fasting on the morning of the day follow- ing the fever. To overcome the thirst, a very little water should be taken through a straw. Durmg the forty-eight hours which follow the taking of the salt, the appetite should be satisfied with chicken and beef broth only; it is especially necessary to observe a severe diet and avoid taking cold. The remedy is very simple and harmless, and has never been known to fail where it has been given trial. Colic in Infants. — Infants are very subject to colic from overfeeding, too early feeding, constipation, and many other causes. They often suffer terribly from these pains, tossing about, drawing up their legs, and scream- ing vehemently. Trealment. — When it arises from costiveness, a teaspoon- ful or tablespoonful of castor oil will often remove the defect, and at or about the same time give three drops of essence of peppermint or spearmint, in a little sweetened water. A very little saleratus often gives relief, and paregoric in two to five-drop doses every hour, will give relief. Hot flannels applied over the bowels and stomach are useful, and often the infant can be greatly relieved by laying it upon the belly on the knee, ti'otting it and gen- tly tapping its back; this must be done cautiously, for if unsuccessful it might increase the pains. Ho-w People Get Sick. — Eating too much and too fast; swallowing im- perfectly masticated food; using too much fluid at meals; drinking poison- ous whiskey and other intoxicating drinks; repeatedly using poison as medicines; keeping late hours at night, and sleeping late in the morning; wearing clothing too tight; wearing thin shoes; neglecting to wash the body sufficiently to keep the pores open; exchanging the warm clothes worn in a warm room during the day for costumes and exposure incident to evening parties; compressing the stomach to gratify a vain and foolish passion for dress; keeping up constant excitement; fretting the mind with borrowed troubles; swallowing quack nostrums for every imaginary ill; taking meala at irregular intervals, etc. Taking Cold — When a person begins to shiver, the blood is receding from the surface; congestion, to a greater or less extent has taken place, and the patient has already taken cold, to be followed by fever, iuflamma- tion of the lungs, neuralgia, rheumatism, etc. All these evils can be avoid- ed and the cold expelled by walking, or in some exercise that will produce a prompt and decided reaction in the system. The exercise should be suffi- cient to produce perepiration. If you are so situated that yoit can get a glass of hot water to drink, it will materially aid the perspiration, and in every way assist nature in her eff'orts to remove the cold. This course fol- lowed, your cold is at an end, and whatever disease it would ultimate in is aroided, your Bufferings are preyented and your doctor's bills 8aveyiQg well auaked the lace, wash it in a lather of 476 TBE HOUSEHOLD. pu'rest white soap and hike-warm water. This must bo dono with greai dehcacy of touch, and rubbing must not be attempted; it must be merely dabbed or patted, and pressed between the hands gently to and fro in the water. When the dirt is well out rinse it several times in lukewarm water, and if any stiiinegs is required pass it through water just sweetened with the finest white sugar candy. In drying, the moisture must be expelled by gen- tle pressure; hand wringing must never be resorted to for any of the finer kinds of lace. Doing up Men' s L.inen._Many a husband easy to please in all other respects, has had his weekly grumble over "the way this collar sets," or " how this bosom bulges out!" And many a housewife has tried again and again to remedy. these faults. A lady explains the difficulty in the following Some time ago my husband used to complain that his linen collars did not set nicely in front. There was always a fullness, which in the case of standing collars was particularly trying to a man who felt a good deal of pride in the dressing of his neck, as it spoiled the effect of his cravat, and often left a gap for the display of either the collar band of the shirt or a half inch of bare skin. While talking with a practical shirtmaker one day, he mentioned his annoyance, and inquii-ed if there was any means of reliev- ing it. " Yes," answered the man, " the fault hes with your laundress. While doing up -your collars she stretches them the wrong way. Damp linen is verj' pUable, and a good pull will alter a fourteen-inch collar in the twink- ling of an eye. She otight to stretch them crosswise, and not lengthwise. Then, in straightening out your shirt bosom, she makes another mistake of the same sort. They also ought to be polished crosswise instead of length- wise, particularly in the neighborhood of the neck. A lengthwise pull draws the front of the neckband up somewhere directly under your chin, where it was never meant to go, and of course that spoils the set of your collars. With the front of your neckband an inch too high, and your collar an inch too long, you have a most undesirable combination." The speaker was right. As soon as my husband ordered the necessary changes to be made in the methods of our laundry, a wonderful difference manifested itself in the appearance of that most important part of his clud anatomy, the neck. Let me commend the shirtmaker's hint to other dis- tressed women. How to Gloss liinen.—lnquiry is frequently made respecting the mode, of putting a gloss on linen collars and shirt fronts, Uke that of new hnen. This gloss, or enamel, as it is sometimes called, is produced mainly by fric- tion with a warm iron, and may be put on Unen by almost any person. The linen to be glazed receives as much strong starch as it is possible to charge it with, then it is dried. To each pound of starch a piece of sperm or Tyhite wax, about the size of a walnut, is usually added. When ready to be ironed, the linen is laid upon the table and moistened very lightly on the surface with a clean wet cloth. It is then ironed in the usual way with a flat-iron, and is ready for the glossing operation. For this purpose a peculiar heavy flat-iron, rounded at the bottom, as bright as a mirror, is used. It is pressed firmly upon the linen and rubbed with much force, and this frictional action puts on the gloss. " Elbow grease " is the piincipal secret connected with the art of glossing linen. THE LAUNDRY. 47T Washing Slade Easy —To save your linen and your labor pour on half a -pound of soda two quarts of boiling water, in an earthenware pan; take half a pound of soap, shred fine, put it into a saucepan with two quart* of cold water, stand it on a fire till it boils, and when perfectly dissolved add it to the former, llix it well, and then let it stand till cold, when it hag the appeai-auce of a strong jelly. Let your linen be soaked in water, the seams and any other dirty part rubbed in the usual way, and remain till llw following morning. Get your wash boiler ready, and add to the water abou{ a pint basin full. When lukewarm put in your linen and allow it to boi] twenty minutes. Rinse it in the usual way, and that is all which is necessary to get it clean and kesp it in good color. The above recipe is invaluable ta housekeepers. Give it a trial. Washing Clothes Witliout Fading. — Wash and peel Irish potatoes, and then grate them into cold water. Saturate the articles to be washed in this ])otato water, and they can then be washed with soa]» without any run- ning of the color. I have taken oil out of carpets saturated with this potato water, when simple cold water would make the color run ruinously; hava set the color in figured black muslins, in colored merinos', in I'ibbons and other silk goods. Often the potato water cleanses sufficiently without the use of soap, but the latter is necessary where there is any grease. In such cases (without soap) I take the grated potato itself and rub the goods with a flannel rag. In woolen goods it is necessary to strain the water, else the particles will adhere, but this is not necessary on goods from which they can be well shaken. A French Way of Washing Clothes— A system of washing' clothes has been introduced in some French towns which is worthy of speciaf men- tion. Its economy is so great as to greatly reduce the cost. This is the process: Two pounds of soap are reduced with a little water to a pulp, which having been slightly heated, is cooled in ten gallons of water, to which is added one spoonful of turpentine oil and two of ammonia; then the mixture is agitated. The water is kept at a temperature which may be borne by the hand. In this solution the white clothes are put and left there for two hours before washing them with soap, taking care, in. the meantime, to cover the tub. The solution may be warmed again and\ised once more, but it will be necessary to add a half a. spoonful of tui'pentine oil and another spoonful of ammonia. Once washed ^vith soap, the clothes are put in hot water, and the blue is applied. This process, it is obvious, saves much labor, much time and fuel, while it gives the clothes a whiteness much sui^erior to that obtained by any other process, and the destructive use of the wash-board is not necessary to clean the clothes from impurities. Bluing. — Bluing made from the following recipe has been in constant use in many famihes for several.. years. It does not injure even. the finest clothes, and the cost is trifling compared with any other bluing. The quan- tity hei'e noted has been known to last a family of six pers.ms a year: Get one ounce of oxalic acid, one ounce of Chinese or Prussian ilue (either will do), one quart of soft water. Put in a bottle and shake it well for two or three days after mixing it; after this do not shake it at all. If any of it set- tles to the bottom you can fill the bottle after using the first water. If when you buy it, it is not powdered, ask the druggist to powder it in a mortar for you. Unlese the Chinese or' Prussian blue is pure it will not be a succesa; 478 THE nOUSEnOLB. it will precipitate and make the clothes spotted. Ask the drnggist lo waiv rant it, for if it is all right it is unequaled by any bluing in the market, and it is a matter of great economy to use it; the quantity mentioned costing ©nly about twenty cents. To Wash Shetland Shawls— Make a thin lather of boiled soap and water; plunge the ahawl in this, and gently strip it through the hand. It must never be rubbed or wrung. "When clean, rinse through water without any soap, hang it up for about a minute, shake it gently by each side alter- nately, pin it out ou a sheet exactly square, and if the shawl be of a fine texture it should be lightly sewed do-\vn to the sheet by the top of the fringe to prevent it running up; then go over the whole fringe, drawing each thread separate, and laying it straight out. If these directions are carefully at- tended to the shawls may be washed many times, and each time appea.r aa well as when new. They should never be put into the hands of any but those who are accustomed to wash lace. Washing Hosiery— Stockings that are stained or troublesome to clean are improved by being stretched out on a board and scrubbed with a hand- brush. Colored stockings ought to be rinsed quickly and well, and opened by pulling them on the hands on each side, and holding them thus until the toe is reached, then letting them fall, and pinning them by the top and side to the line. Woolen stockings are kept from shrinking if dried on a wooden shape of the right size. These are easUy made from shingles of thin boards. To Wash Colored Cottons—Boil two quarts of bran in water for half an hour, let it cool, then strain it, and mix the liquor with the water in which the things are to be washed. They will only require rinsing, as the bran will stiffen them sufficiently. For colored muslins, riee-water is very good, as it helps to preserve the color; but, although it makes white muslins clear, it sometimes gives them a yellow tinge. When used it should previously be boiled in the proportion of one potiud of rice to one gallon of water. No 8oap is required. New Mixture Used in Washing Clothes. — In Berlin, Prussia, the washerwomen use a mixture of two otinces of spirits of turpentine and one quarter ounce of spirits of sal-ammoniac, well mixed together. This mix- ture is put into a bucket of warm water, in which half a pound of soap has dissolved. Into this mixture the clothes are immersed during the night and the next day washed. The most dirty cloth is perfectly freed from all dirt, and after two rinsings in pure water, the cloth has not the least smell of the turpentine. The cloth does not require so much rubbing, and fine linen is much longer preserved by it. Whitening Yellow Flannels. — Flannel that has become yellow from being badly washed can be whitened by soaking it for two or three hours in a lather made of one quarter of a pound of curd soap, two tablespoonfuls powdered borax and two tablespoonfuls of carbonate of ammonia, dissolved in five or six gallons of water. Boil the soap in small shavings in water till dissolved, then add to it the other ingredients. Let the flannel lie in it until it looks whiter, then squeeze and press it, and rinse in bluing water, and lang in the hot sun to dry. Iron while it is still damp. Hints for the Iiaundry. — If you wish your white clothes to look clear and pure white, always have ready a kettle of boiling water and eoald tbeia THE LAUNDRY. 479 thoroughly before putting them in the last rinse-water. Clothes washed ever so clean will look dingy if 8oa]3y water is allowed to dry into them. Scalding removes the suds. Prints should be washed out a piece at a time in warm water, rinsed, and hung to dry immediately. But very few colors will bear soaking in hot soapsuds. If you want your flannels to full, wash them in hoi water, rub well upon a board, using plenty of soap, and rinse in cald water. This rule never fails. To Take Mildew from Clothes. — Mix soft soap with powdered starch, half as much salt, and the juice of a lemon; lay it on the part with a brush; let It lay on the grass, day and night, till the stain comes out. Iron molds may be removed by the salt of lemons. Many stains may be removed by dipping the hnen in sour buttermilk, and then drying it in a hot sun; wash it in cold water; repeat this three or four times. Stains, caused by acids, may be removed by tying some pearlash up in the stained part; scrape some soap in cold, soft water, and boil the linen till the stain is gone. Gum Arabic Starch. — Take two ounces fine white gum arable and pound it to a powder; next put it into a pitcher and pour on it a pint or more oi boiling water, according to the degree ot strength you require^ and then having covered it, let it stand all night. In the morning pour it carefully from the dregs into a clean bottle; cork and keep it for iise. A tablespoon- ful of gum water stirred into a pint of starch that has been made in the usual manner will give to lawns (either white or printed) a look of newness to which nothing else can restore them after washing. For Washing Black or IVavy Blue Liinens, Percales, Etc. — Take two potatoes grated into tepid soft water (first having peeled and washed them), into which put a teaspooufiil of ammonia. Wash the goods in this and rinse in cold blue water. Starch will not be needed, and if at all prac- ticable, they should be dried and ironed on the wrong side. It is said that an infusion of hay will preserve the colors of buff linens; an infusion of bran will do the same for brown hnens and prints. To Bleach Linen. — Mix common bleaching powder in the proportion of one pound to a gallon of water; stir it occasionally for three days, let it settle, and pour it off clear. Then make a lye of one pound of soda to one gallon of boiling soft water, in which soak the linen for twelve hours, and boQ it half an hour; next soak in the bleaching liquor, made as above; and lastly, wash it in the usual manner. Discolored hnen or musUn may be restored by putting a portion of bleaching hquor into the tub wherein the articles are soaking. To Wash La^vns. — Boil two quarts of wheat bran in six quarts or more of water half an hour. Strain through a coarse towel, and mix in the water in which the muslin is to be washed. Use no soap, if you can help it, and no starch. Kinse lightly in clean water. This preparation both cleanses and stiffens the lawn. If you can, conveniently, take out all the gathers. The skirt should always be ripped from the waist. According to Marion Harland these are l^est directions. Hiitts to Ironers. —Garments to be ironed in cold starch should be im- mediately dipped in boiling water, and ironed as soon as starched. You will, in this way, have no trouble with flats sticking to the cloth. Another goovith one gallon of water; strain through a coarse towel, let settle, drain off the water, and turn on another gallon of clear water, and let settle again; drain again, put in an earthen dish, and set in a warm place (not too warm) to dry. Use same as oorn-staroh for starching clothes. To-*vels Slionld be Tlioronglily Dried. — Many persons iron towels, fold them and put them away before they are thoroughly dry. This is an error, and sometimes leads to results not expected. In their damp condi- tion there is a mold which forma on them called oidium, one variety of which causes numerous skin diseases. To Save Soap. — The addition of three-quarters of an ounce of borax to a pound of soap, melted in without boiling, makes a saving of one-half in the cost of Soap, and three-fourths the labor of washing, and improves the whiteness of the fabrics; besides, the usual caustic effect is removed, and the hands are left with a pecuUar soft and silky feelinj^, leaving nothing more to be desired by the most ambitious washerwoman. To "Wiiiteu YelloTv Ijinen. ■ -Linen garments which have become yel- low from time, may be whitened by being boiled in a lather made of milk and pure white soap, a pound of the latter to a gallon of the former. After the boiling process the hnen should be twice rinsed, a little blue being added to the last water used. Alum in Starcli. — For starching muslins, ginghams, and calicoes, dis- solve a piece of alum the size of a shellbark, for every pint of starch, and add to it. By so doing the colors will keep bright for a long time, which is very desirable when d»e«se8 must be often washed, and the cost is but a trifle. To Prevent Calico from Fading—To render the colors of cotton fabric permanent, dissolve three gills of salt in four quarts of water; put the ealioo in while hot, and leave it tUl cold; it will not fade by subsequent To Prevent the Iron firoui Sticlcing. — A spoonful of kerosene oil pQ< into cold starch will prevent the iron from sticking. 482 THE HOUSEHOLD. To kestore Faded Blue Stockings — Pale blue Btockinpjs which hare faded can have the color restored by dipping into hot water in which com- mon bluing has been poured and some lumps of alum are dissolved. Old white stockings can be colored in this way and do a good deal of service. To "WasU Colored Table Linen. — To wash colored table linen use tepid water, with a little powdered borax; wash quickly, using but httJe soap, and rinse in tepid water containing boiled starch; diy in the shade, and when almost dry, iron. To Cleanse Black Caslinn. -e. — To clean black cashmere, wash in hot suds in which a little boi'ax has been placed. Einse in bluing water — very blue — and iron while damp. If carefully done the material will look equal to new. To Clean Rusty Flat-Irons. —Beeswax and salt will make your rusty flat-irons as clean and as smooth as glass. Tie a lump of wax in a rag and keep it for tkat purpose. When the irons are hot, rub them first with the "wax rag, then scour them with a paper or cloth sprinkled with salt. To Clean AVhite Worsted Goods. — For cleansing white worsted hoods, and clouds, or nubias, rub them thoroughly with wheat flour, then shake ■well, to remove the flour, and they will have all the clear, airy appearanc» of new. To Iron a Calico Dress. — Never iron a calico dress on the right side; if ironed smoothly on the wrong side there will be no danger of white spots and gloss, which gives a new dress " done up " for the first time the appear- ance of a time- worn garment. For Taking Out Scorcli. _If a shirt bosom or any oth«r article haa beeu scorched in ironing, lay it where bright sun will fall directly on it. £t will take it entirely out. HINTS AND HELPS. For the Removal of Stains and Spots — The following methods of re- teoving spots and stains from clothing are given on the authority of high (^emical and textile authorities. They are believed to be trustworthy: Matter Adhering MecJianioallij. —Be2itmg, brushing and currents of water, either on the upper or under side. Gum, Sugar, Jelly, etc. — Simply washing with water at a hand heat. Grease.— White goods, wash with soap or alkaline lyes. Colored cottons, wash with lukewarm soap lyes. Colored woolens, the same or ammonia. Silks, absorb the grease with French chalk or fuller's earth, and dissolve' away \Tith benzine or ether. OU Colors, Varnish, and Besins. — On white or colored linens, cottons or woolens, use rectified oil of turpentine, alcohol, lye and soap. On silks, use benzine, ether and mild soap, very cautiously. Stearine.— In all cases, use strong, pure alcohol. Vegetable Colors, Fruit, Red Wine and Red Ink. — On white goods, sulphur fumes or chlorine water. Colored cottons and woolens, wash with lukewarm eoap-lye or ammonia. Silk, the same, but more cautiously. Alizarine Inks. — White goods, tartaric acid, the more concentrated the older the spots are. On colored cottons and woolens, and on silks, dilute tartaric acid should be applied cautiously. Blood and Albuminoid Matters. — Steeping in lukewarm water. If pepsin or the juice of Carica papaya can be procured, the spots are first softened with lukewarm water, and then either of these substances is appUed. Iron Spots and Black Ink. — White goods, hot oxaUc acid, dilute muriatic acid, with Uttle fragments of tin. On fast dyed cottons and woolens, citric acid cautiously and repeatedly applied. Silks, impossible. Lime and Alkalies. — White goods, simple washing. Colored cottons, woolens and silks are moistened-, and very dilute citric acid is applied with the finger end. Acids, Vinegar, Sour Wuie, Must, Sour Fruils. — White goods, simple washing, followed up by chlorine water if a fruit color accompanies the acid. Colored cottous, woolens and silks ai"e very carefully moistened with dilute ammonia, with the finger end. (In case of delicate colors, it will be found preferable to make some prepared chalk into a thin paste with water, and apply it to the spots.) 'In, nan from Cheslnuts, Green Walnuts, etc., or Leaihe)\—'^h.\i&goo&.&,hoi chlorine water and concentrated tartaric acid. Colored cottons, woolens, and silks, apply dilute chlorine water cautiously to the spot, washing it away, and reapplying it several times. Tar, Cart-wheel Grease, MnrJures of Fat, Resin, Carbon and Acetic Acid. — On white goods, soap and oil turpentine, alternating with streams of water. Colored cottons and woolens, rub in with lard, let lie, soap, let he again, and treat alternating with oil of turpentine and water. Silks the same, moro earefully, using benzine instead of oil of turpentine. 484 THE nOTTSEEOLB, Sco7'chhig. —White goods, rub well with linen rags, clipped in chlorine wat&r. Colored cottons, re-dyo if possible; in woolen, raise a fresh surface. Silks, no remedy. Coloring Recipes. — In using the following recipes remember that the goods should always be wet in hot soapsuds before they are put into the dye. Be very careful to have the materials thoroughly dissolved and keep the dye hot, constantly stirring the goods, lifting . them up to the air and tuiTiing them over. Broum. — For five pounds of goods allow one pound of catechu and two ounces of alum, dissolved in sufficient hot water to wet the goods. Put this in a brass kettle or tin boiler on the stove, and when it is boiling hot put in the goods and remove it from the stove. Have ready four ounces of bi- chromate of potash dissolved in hot water in a wooden pail. Drain the goods from the catechu and dip them into the bi-chromate of potash, then back into the catechu agam. Proceed in this way, dipping into each alter- nately until the required shade is produced. This colors a nice brown on cotton, woolen, or silk. Blue {on cotlon). — Dissolve four ounces of CQjiperas in three or four gal- lons of water. Soak the goods thoroughly in this, and then drain and trans- fer to a solution of two ounces of prussiate of potash in the same quantity of water. Lift the goods from this and put them to drain, then add to the prussiate of potash solution one-half ounce of oil of vitriol, being careful to pour in a few drops only at a time; stir thoroughly, return the goods, and as soon as of the desired shade linse them in clear water and dry. This will color five pounds. Yellow {on cotton). — For five pounds of goods, dissolve one pound ot sugar of lead in enough water to thoroughly saturate the goods, and one- half pound of bi-chromate of potash in the same quantity of water in a sepa- rate vessel. Dip the goods well, and drain in each alternately until the de- sired shade is secured, then rinse and dry. If an orange is desired, dip the yellow rags into strong, hot Ume water before rinsing. Green {on cotton). — First color blue, and then proceed as in yellow. Turkey Red {on cotton). — For four pounds of cloth, take one pound of sumac in enough soft water to cover the cloth in a tub, soak over night, wring out and rinse in soft water. Take two ounces of muriate of tin in clear soft water, put in the cloth and let it remain fifteen minutes. Put three pounds of bur wood in cold soft water, in a boiler on a stove, and nearly boil, then partly cool, then put in the cloth and boil one hour. Take out the cloth and add to the water in the boiler one ounce of oil of vitriol, put in the cloth and boil fifteen minutes. Rinse in cold water. Bark Brown.— Fox dark brown, four ounces of blue vitriol, two pounds of cutch, and six ounces of bi-chromate of potash. Tliis is for ten pounds of cloth. Put the cutch in an iron kettle, in cold water enough to cover the cloth, heat until dissolved, dissolve the vitriol, and add it to the dye, put in | the cloth and scald it an hour or more. Wring it from the dye, dissolve the bi-chromate of potash in boiling water in brass, and put in the cloth for filteen minutes. Canary {on co small cotton or silk reel, and round the reel wind some iron wire, leaving the ends loose. Fix one end of the magnet near, as near as possible without touching, to the disk, and then one part of the telephone is complete. A similar arrangement is needed for the other end. With this one can COU'. verse at a distance of about one hundred yards. Mosqnito Remedy. — To clear a sleeping-room of mosquitoes, take % piece of paper rolled around a lead-pencil to form a case, and fill this with very dry Pyrethrum powder (Persian insect powder), putting in a Uttle at » time, and pressing it down with the pencil. This cartridge, or cigarette, may be set in a cup of sand to hold it erect. An hour before going to bed the room is to be closed, and one of these cartridges burned. A single car- tridge will answer for a small room, but for a large one two are required. Those who have tried this find that it efi"ectually disposss of the mosquitoes. To Prevent Fruit Jars Breaking. — Canning fruit is hot enough work without any hot water or hot jars around. Instead of this, wrap the jars •with a towel saturated with cold water, and pour in your hot fruit. Any one who has not tried it will n&turally say; " That is the sure way to break jars." I would say, just try one jar and «ee. We have canned huudreds of jars. 600 THE nOUSEIlOLD. one and two qtiarts, and havo never bro^"n one in filling. I can't explain why, but simply know that it is the fact. To Cleanse 'Wood-work. -Save the tea leaves for a fo«- days, then steep them in a tin pail or pan for half an hour, strain through a sieve and use the tea to wash all varnished paint. It requires very little " elbow polish," as the tea acts as & strong detergent, cleansing the paint from all impurities, and making the varnish equal to new. It cleans window sashca and oil cloths; indeed, any varnished surface is improved by its application. It washes window panes and mirrors much better than water, and is excel- lent for cleaning black walnut picture and looking-glass frames. It will not do to wash unvarnished paint with it. Take a small quantity on a damp flannel, rub lightly over the surface, and you will be siirprised at its effects. To Clean Silver Plate. — Hartshorn is one of the best possible ingre- dients for plate-powder in daily use. It leaves on the silver a deep, dark polish, and is less hvirtful than any other article. To wash plate carefully is first to remove all the grease from it, and this can be done with the use of warm water and soap. The water should be as nearly hot as the hand can bear it. Then mix as much hartshorn powder as will bo required into a thick paste with cold water. Smear this lightly over the plate with a piece of soft rag, and leave it for some little time to dry. When perfectly dry, brush it off quite clean with a soft plate-brush, and polish the plate with a dry leather. If the i^late be very dirty or much tarnished, spirits of wine will be found to answer better than water for mixing the paste. To Clean Velvet. — Velvet requires very careful manipulation, as it loses its fine appearancs if wrung or pressed when it is wet. To remove dust, strew very fine dry sand upon the velvet, and brush in the direction of the lines until all the sand is removed. The brush must be a new one. To remove dii-t, dissolve ox gall in nearly boiling water, and add some spirits of wine; dip a soft brush in this solution and brush the dirt out of the velvet. It may require repeated brushing. After this, hang the velvet up carefully to dry. For finishing, apply a weak solution of gum, by means of a sponge, to the reverse side of the velvet. Canning Sweet Corn. — The "Oneida Community" preserves sweet corn by cutting the corn raw into tin cans; then fill with cold water even with the top of the corn; solder up the can, pricking a small hole in tho cover; solder that also. Boil the cans and contents in boiling water two and a half hours; then with a hot iron open the small hole and let the gas blow out, after which solder up and boil again two and a half hours and set away for use. Peas, string beans, and lima beans can be j^ut up in this same manner, and they certainly pay for the trouble of putting up. Every family should have a soldering apparatus, as it would pay for itself in a very short time, and save many trips to the tinner's. To Remove Grease from Carpets. — The following mixture is recom- mended for taking grease out of carpets: Aqua ammonia, two ounces; soft water, one quart; saltpetre, one teaspoonful; shaving soap, one ounce, finely scraped. Mis well, shake and let it stand a few hours or days, before using, to dissolve the soap. When used pour on enough to cover any grease or oil that has been spilled, sponging and rubbing well and applying again if neceesary; then wash off with clear cold water. It is a good mixture to fflN-TS AND HELPS. 601 tove In the house for many things; is sure death to bed bugs if put in the crevices which they inhabit; will remove paint where oil was used in mixing it, and will not injure the finest fabrics. To Polish Black Walnut — To give black walnut a fine polish, so as to resemble rich old wood, apply a coat of shellac varnish, and then rub it with a smooth piece of pumice stone until dry. Another coat may be given, and the rubbing repeated. After this, a coat of polish, made of linseed oil, beeswax, and turpentine may be well rubbed iu ^vith a dauber, made of a piece of sponge tightly wrapped in a piece of fine flannel several times folded, and moistened with the polish. If this work is not fine enough, it may be smoothed with the finest sandpaper, and the rubbing repeated. In the course of time the walnut becomes very dark and rich in color, and in every way is superior to that which has been varnished. To Clean Britannia Metal — (1) Kub the article with a piece of flan- nel moistened with sweet oil; then apply a little pounded rotten-stone or poUshing paste with the finger till the polish is produced, then wash the article with soap and hot water, and when dry, rub with soft wash leather, and a little fine whitiug. (2) To clean britannia metal, use finely powdered whiting, two table- apoonfuls of sweet oil and a Uttle yellow soap. Mix with spirits of -wine to a cream. Eub on with a sponge, wipe off with a soft cloth and polish with a chamois skin. Care of Clothes. — Spots of gi'ease may be removed from colored silks by putting on them raw starch made into a paste with water. Dust is best removed from silk by a soft flannel, from velvet with a brush made specially for the purpose. If hats and bonnets when taken from the head are brushed and put away iu boxes and covered up, instead of being laid down anywhere, they will last fresh a long time. Shawls and all articles that may bo folded should be folded when taken from the person in their ■original creases and laid away. Cloaks should be hung up in place, gloves pulled out lengthwise, wrapped iu tissue paper and laid away, lacea smoothed out and folded, if requisite, so that they will come out of the bo;^ new and fresh when needed again. A strip of old black broadcloth four or five inches wide, rolled up tightly and sewed to keep the roll in place, ia better than a sponge or cloth for cleansing black or dark colored clothes. Whatever lint comes from it in rubbing is black and does not show. Cleaning Black Silk — One of the things "not generally known," at least in this country, is the Parisian method of cleaning black silk; the modus operandi is very simple, and the result infinitely superior to that achieved in any other manner. The silk must be thoroughly brushed an(\ wiped with a cloth, then laid flat on a board or table, and well sponged with hot coffee, thoroughly freed from sediment by being strained through muslin. The silk is sponged on the side intended to show; it is allowed to become partially dry, and then ironed on the wrong side. The coffee removes every particle of grease, and restores the brilliancy of silk without imparting to it either the shiny appearance or crackly and papery stiffliess obtained by beer or, indeed, any other liquid. The silk really appears thickened by the process, and this good effect is permanent. Our readers •who will experimentalize on au apron or cravat will never again try any other method. 502 THE irOUSETTOLP. How to Clean "Wall Paper—Take off the dust with a soft cloth. With a little flour and water make a lump of very stiff dough, and rub the wal) gently downward, taking the length of the arm at each stroke, and in this way go round the room. As the dough becomes dirty, cut the soiled part off. In the second round commence the stroke a little above where the last one ended, and be very careful not to cross the paper or to go up again. Ordinary papers cleaned in this way will look fresh and bright, and almost as good as new. Some papers, however — and these moat expensive ones- will not clean nicely; and, in order to ascertain whether a paper can be cleaned, it is best to try it in some obscure corner, which will not be noticed if the result is unsatisfactory. If there be any broken places in the wall, fill them up with a mixture of equal parts of plaster-of-paris and silver-sand, made into a paste, with a little water; then cover the place with a little piece of paper Uke the rest, if it can be had. To Make Fruit Extracts, Etc—Good alcohol, one quart; oil of lemon, two ounces. Break and bruise the peel of four lemons, and add to them aleohol for a few days, then filter. For currants, peaches, raspberries, pine- apples, strawberries, blackberries, etc., take alcohol and water half and half, and pour over the fruit, entirely covering it, and let it stand for a few days. For essence of cmnamon, nutmeg, mace, vanilla, etc., pulverize either article thoroughly, and put about two ounces of the resulting powder to each pint of reduced alcohol, agitate the mixture frequently for two weeks, then filter and color as desired. To Renovate Carpets. — To one pail of warm water add one pint of ox- gall; dip a soaped flannel into the mixture, and rub well the surface of the carpet, piece by piece, rinsing it as you proceed with clean, cold water, tak- ing care not to make the carpet too wet, and finish off by rubbing with a dry coarse cloth. The carpet, of course, must be well beaten before it is ope- rated upon. This process is simply and sur|Drisingly efl'ective iu renovating the colors. The only drawback is the effluvium given off' by the gall; but this is soon remedied by exposure to the ah-, or by opening the windows if the carpet be laid down. Extempore Sliade for Reading Lamps. — An additiona. shade can sometimes be used with comfort, and is made in a moment, as follows: Take a half sheet of letter paper, or any somewhat similar piece of stifiish paper, turn down about an inch and a half of one side of it, and emphasize the turn by a scrape ■with thumbnail or paper cutter. Then open the turned strip part way and set the strip under the front edge of the shade of the lamp, between the shade and the frame on which it rests. The rest of the sheet is to stand up in front of the shade. The hold of the bent paper will keep the sheet against the glass shade, and the paper agreeably modifies the effect of the Ught on the eyes, without keeping any of it from the table. To Preserve Hams from Plies. — The beet way to preserve hams from flies is, as soon as they are smoked, to wrap them in two old newspapers, first with one end and again with another, and tie the ends of the paper or paste them down. Let the string to hang them up by come through the paper, being very careful that the hole shall only be large enough to let the string through. No insect can get through paper. Woolens and furs can be kept perfectly in the same way, being careful that the egg of the mott ia Bot previouely depouited. HINTS AND nELPS. 503 Gilding AVKliout a Battery. — Clean the silver or other article to be gilded with a brush and a little ammonia water, \intil it is evenly bright and shows no tarnish. Take a small piece of gold and dissolve it in about four times its volume of metallic mercury, which will be accomplished in a few minutes, forming an amalgam. Put a little of the amalgam on a piece of dry cloth, rub it on the article to be gilded. Then place on a stone in a furnace, and heat to the beginning of redness. After cooling, it must be cleaned with a brush and a little cream of tartar, and a beautiful and per- ' mauont gilding will be found. Fluid for Soldering and Tinning. — The follo^ving compounds are useful for soldering or tinning: Tin— one part miiriatic acid, with as miich ziuc as it will dissolve; add two parts of water and some sal ammoniac. Brass and copper — one pound muriatic acid, four ounces zinc, five ounces sal ammoniac. Zinc — one pound muriatic acid, and two ounces sal ammo- niac, with all the zinc it will dissolve, and three j^iuts of water. Iron — one pound of muriatic acid, six ounces sperm tallow, four ounces sal ammoniac. Gold and silver — one pound muriatic acid, eight ounces sperm tallow, and eight ounces sal ammoniac. To Keep Cheese from Blold. —Dissolve a spoonful of bruised pepper, two teaspoonfuls of salt,and the same quantity of boracic acid in a quarter of a pint of brandy for a few days; then filter the fluid through a cloth and dilute with an equal quantity of water. Some of the preparation is intro- duced into the cracks of the cheese by means of a feather, or better with a email glass syringe. If places which have been nibbled by mice are rubbed •with the liquid no mold will form. It will put "jumpers " to flight. Orease on Kiteheit Floors. — With the greatest care the housewife will occasionally spill a little grease on the kitchen floor. When possible, the best thing is immediately to pour over it cold water, and prevent it penetrating the wood. Scrape off all that is possible, rub thickly with soap, and wash off with boiling water. When dry, fold thicknesses of brown wrapping paper, lay over the spot, and place on it a hot smoothing iron; this will di-aw much of the grease into the paper; then wash again with soap and hot water. This will take out so much of the spot that it will hardly be noticed if daily washed off as it draws out of the wood, for every particle has to come out at the top of the boards, and the moi'e persistently one works at it, the sooner it will disappear. To Clean Gloves. — The following is recommended as the best mode of cleaning gloves: Mix one-fourth ounce carbonate of ammonia, one-fourth ounce fluid chloroform, one-fourth ounce sulphuric ether, one quart distilled benzine. Pour out a small quantitj' in a saucer, put on the gloves, and wash as if washing the hands, changing solution until gloves are clean; take oft', squeeze them, replace on hands, and with a clean cloth nib fingers, etc., until they are dry and perfectly fitted to the hand. This cleaner is also an excellent clothes, ribbon and silk cleaner; is perfectly harmless to the most delicate tints. Apply with a soft sponge, rubbing gently until spots disap- pear; care must be taken not to use it near fire, as the benzine is very in- flammable. To Cure Meats.— For curing beef^ pork, mutton, and hams, the follow- ing recipe is good: To one gallon of water take one and a half pounde of 50i TEE HOUSEEOLD. salt, one-i._, -4 pound of sugar, one-half ounce each of saltpetre and potash. In ttiis ratio the pickle can lie increased to any quantity desired. Let these be boiled together until all the dirt from the sugar rises to the top and is skimmed off. Then throw it into a tub to cool, and when cold, pour it over your beef or pork. The meat must bo well covered with pickle, and should not be put down for at least two days after killing, during which time it should be sprinkled with powdered saltpetre, which removes all the sur- face blood, etc., leaving the meat fresh and clean. Cement for Fastening Instruments in Handles. — A material for fastening knives or forks into their handles, when they have become loosened by use, is a much needed article. The best cement for this purpose consists of one pound of colophony (purchasable at the druggist's), and eight ounces of sulphur, which are to be melted together and either kept in bars or re- duced to powder. One part of the powder is to be mixed with half a part of iron filings, fine sand, or brickdust, and the cavity of the handle is then to be filled with this mixture. The stem of the knife or fork is then to be heated and inserted into the cavity; and when cold it will be found fixed in its place with great tenacity. Glue 'wliicli -will Unite even Polished Steel. — A Turkish receipt for a cement used to fasten diamonds and other precious stones to metallic sur- faces, and which is said to strongly unite even surfaces of polished steel, although exposed to moisture, is as follows: Dissolve five or six bits of gum mastic, each of the size of a large pea, in as much spirits of wine as will STiifice to render it hquid. In another vessel dissolve in brandy ae much isinglass, previously softened in water, as will make a two-ounce phial of strong glue, adding two bits of gum ammoniac, which must be rubbed until dissolved. Then mix the whole with heat. Keep in a phial closely stopped. When it is to be used set the phial in boiling water-. Glycerine Leatlier Polisli. — Mix intimately together three or four pounds of lamp-black and a half pound of burned bones with five pounds of glycerine and five pounds of syrup. Then gently warm two and three- quarter ounces of giitta-percha in an iron or copper kettle until it flows easily, add ten ounces of olive oil, and when completely dissolved, one ounce of stearine. This solution, while still warm, is poured into the former and well mixed. Then add five ounces of gum Senegal dissolved in one and a half pounds of water, and a half ounce of lavender or other oils to flavor it. For use it is diluted with three or four parts of water. It gives a fino polish, ia free from acid, and the glycerine keeps the leather soft and pliable. French Polish Dressing for Lieather.. — Mix two pints best vinegar with one pint soft water; stir into it a quarter pound of glue, broken up, half a pound logwood chips, one quarter ounce finely-powdered indigo, one- quarter ounce of the best soft soap, one-quarter ounce of isinglass; put the mixture over the fire and let it boU ten minutes er more; then strain, bottle and cork. "When cold, it ia fit for use. Apply with a sponge. To Clean Black Lace. — Ladies who have rolls of old lace put by may want to make it fresh again by a simple process. Make some green tea, and, while it is boiling hot, hold the lace over it so that it is completely ■teamed, pullmg it well out with the hand during the process, and at once iron it between paper. ffUfiTTS AND HELPS. 506 Jet Black Varnisli— To mal;c a jet black varnish that can be used for furniture or for small ■wood-haudles, that will make them smooth and shin- ing and hard and solid, so that they will not get dim by handling or lose theii- gloss, take of asphaltum, three ounces; boiled oil, four quarts; burnt umber, eight ounces, and enough oil of turpentine to thin. The three first must be mixed by the aid of heat, and the turpentine gradually added (out of doors and away from lire) before the mixture has cooled. The work (dry) is given several coats, each being hardened in a japanner's oven. The last coat may be rubbed down, first with tripoli applied on a soft cloth, then with a few drops of oil. Ho-»v to Fit Keys Into Lock$. — When it is not convenient to take locks apart in the event of keys being lost, stolen, or missing, when you wish to fit a new key, take a lighted match or candle and smoke the new key in the flame, introduce it carefully into the keyhole, press it firmly against the op- posing wards of the lock, withdraw it, and the indentations in the smoked part of the key will show you exactly where to file. To Clean Kid Gloves. — To clean kid gloves, have ready a little new milk in one saucer, and a piece of brown soap in another, and a clean cloth or towel, folded three or four times. On the cloth spread out the gloves smooth and neat. Take a piece of flannel, dip it in the milk, then rub off a good quantity of soap to the wetted flannel, and commence to rub the glove toward the fingers, holding it firmly with the left hand. Continue the pro- cess until the glove, if white, looks of a dingy yellow, though clean; if col- ored, until it looks dark and spoiled. Lay it to dry, and the operator will soon be gratified to see that the old glove looks nearly new. It will be soft, glossy, smooth and elastic. Remedy for Flies. — An Irish clergyman. Rev. George Meares Drought, believes that he has discovered a remedy against the plague of flies — and a very simple and pleasant one— namely: a ^vindow-garden of geraniums and calceolarias. He says that he had for a long time been congratulating him- self on his exemption from the plague of flies from which his neighbors suf- fered, when, at length, in preparing for removal, he sent away his window- box of geraniums and calceolarias to his new residence. Immediately, his room was as full of flies as that of any of his neighbors, and so he found out that it was his window-garden which saved him. A Cement Withstanding Heat and Moisture. — Pure white lead, or zinc-white, ground in oil, and used very thick, is an excellent cement for mending broken crockery ware: but it takes a very long time to harden. It is well to put the mended object iu some store-room, and not to look after it for several weeks, or even months. It will then be found so firmly united that, if ever again broken, it will not part on the hne of the former fracture. To Clean Hair Brushes and Combs. — Dissolve a piece of soda in some hot water, allowing a piece the size of a walnut to a quart of water. Put the water into a basin, and after combing out the hair from the brushes, dip them, bristles downward, into the water and out again, keeping the backs and handles as free from the water as possible. Repeat this until the bris- tles look clean, then rinse the brushes in a little cold water; shake them well, and wipe the handles and backs with a towel, but not the bristles, and set the brushes to dry in the sun or near the fire, but take care not to put them t«o cloae to it. Wiping the briatlea of a brush makes them soft, as does aoap. 566 TEE nOUSEEOLD. Uses of Paper—Hubbiug with paper ia a much nicor way of keeping a teakettle, coffeepot and teapot In-ight and clean than the old way of wash- ing them iu suds. Rubbing with papoi* is also the best way of polishing knives, tinware and spoons; they shine like new silver. For polishing mir- rors, windows, lamp chimneys, etc., paper is better than dry cloth. Pre- serves and pickles keep much better if brown paper, instead of cloth, is tied over the jar. Canned fruit is not so apt to mold if a piece of writing paper cut to fit the can, is laid directly on the fruit. Paper is much better to put under a carpet than straw. It is warmer, thinner, and makes less noise when one walks on it. Stain for Floors. — The best, cheapest and only permanent stain for floors is permanganate of potash. You can get it at any drug store. Mix about one-quarter ounce to a quart of water. Apply freely and quickly to a dry floor with a brush so as to not stain your hands. Repeat the process if a very dark color is desired. When dry, oil with burnt linseed oil or bees- wax and turpentine. You cannot wash this color out, as it actually stains the wood. When applying this at first, for a few moments the color is bright magenta; but this at once changed to a dark, permanent brown. This makes a very cheap stain. Dish "Wiping. — The following is an arrangement for wiping dishes that saves half the risk, while the dishes look nicer and brighter: The only out- lay required is a half-bushel baaket. Set this either in the sink or in a pan. Wash the dishes as usual, and put them in a tin j^an or pail. Pour boiling water over them, rinse them thoroughly, then set them up edgewise in the basket, so as to drain. The heat will dry them perfectly, and not a streak or particle of lint is to be seen. Five minutes will leave them perfectly dry. No one who tries it once will be likely to go t)ack to the old way. Grease Spots on Clothes. — Grease or paint spots in clothes are easily removed by oil of turpentine, or a hot iron pressed on the place over coarse brown paper, after scraping all that can be got off with a blunt knife. Stains may be removed from light-colored clothes, such as drabs, buffs, or whites, with fuller's earth; but this is apt to take the color out of dark clothes. It should be dissolved in a little boiling water, put on the spot when hot, held to the fire to dry, and then brushed out. Pitch is removed, first, by rubbing the place over with grease or oil, and then taking out the oil by the applica- tion of spu'its of turpentine. Lamp Explosions. —Many of these may be prevented by trimming tJie wick daily. When burned for several evenings without trimming, the wick becomes black, clogged, and incapable of supplying the oil clearly and uniformly, and the chimneys are sometimes filled with flame and smoke, to the embarrassment and alarm of those present. Some explosions would be prevented by never blowing out the lamp down the chimney; for if the wick happens to be too small, the flame may be driven down into the oil. The best way is to turn it down with the button until extinguished. To Destroy Insect Pests.—It is an undisputed fact that if powdered borax is scattered freely where the cockroach has found a hiding place, it will not only prevent its remaining, but will destroy it. In the dark and sometimes damp closets, under sinks and wash basins, they sometimes make their appearance, and it ia a good practice to ouce or twice a year ■ SllifTS AND HELPS. 607 scatter a little of this powder iu such places. Nothing but persistent caro, and absolute and unvarying neatness about closets, cupboards, and cellar stairs will prevent insects of various kinds from finding agreeable homes. To Bleach a Stra-»v Bonnet. — First scrub the bonnet well with yellow soap and a brush dipped in clean water; alter this, put into a box a saucer containing burning sulphur; it must remain there a short time, and as soon as it is removed, the bonnet must be placed in the box and well covered up, so that the sulphuric atmosphere may whiten it; next dissolve a little oxalic acid in boiling water. Wash all over the bonnet with a small paint brush; put it into a pail of cold water, and let it remain half an hour; then hang it out to dry; it must afterward be stiffened with gelatine, dried again, and then pressed into shape. Tlie Cai-e of Towels. — Never put a new towel in the wash until you have overcast the fringed edge. The use of this is obvious the moment one is told of it, though a dozen towels might be worn out before one would dis- cover it. If, when towels are washed, the fringe is shaken well before they are hung up to dry, the fresh appearance will be preserved for a long time. If vigorously shaken, that is all that is necessary; otherwise it is best to have the laundress whip the fringe over the clean back of a kitchen chair. This is much better than any combing process. Besides, it does not wear the fringe so much. To Exterminate Rats and Mice—Mix powdered mix vomica -with oatmeal, and lay it in their haunts, observing proper precaution to prevent accidents. Another method is to mix oatmeal with a little powdered phos- phorus. In respect to rats, another way is to mix arsenic and lard together, and spread it on bread, and push a piece into every rat hole; or some small pieces of sponge may be fried in dripping or honey, and strewed about for them to eat. Or half a pint of plaster of Paris, mixed with one pint of oat- meal, with prove equally fatal to them. Sharpening a Razor—It has long been known that the simplest method of sharpening a razor is to put it for half an hour in water to which one-twentieth of its weight of muriatic or sulphuric acid has been added, then lightly wipe it off, and after a few hours set it on a hone. The acid hero supplies the place of a whetstone by corroding the whole surface uniformly, BO that nothing further than a smooth polish is necessary. The process never injures good blades, while badly hardened ones are frequently im- proved by it, although the cause of this improvement remains unexplained. Frostiikg Olass. — The frosty appearance of glass, which we often see I where it is desired to keep out the sun, or " man's observing eye," is done 'by using a paint composed as follows: Sugar of lead, well ground in oil, applied as other paint; then pounded, while fresh, with a wad of batting held between the thumb and finger; after which, it is allowed to partially dry; then, with a straight-edge laid upon the sash, you run along by the Bide of it a stick sharpened to the width of hue you wish to appear in the diamonds, figures, or squares, into which you choose to lay it off. Mnellage. — A very superior quality of mucilage is made by dissolving clear glue in equal volumes of water and strong vinegar, and adding one- fourth of au equal quantity of alcohol, and a small quantity of a solutiou of 808 TEE noUSEROLS. alum iu water. Tho action of the vinegar is also due to the acetic acid which it contains. Tl^is prevents tho glue from glutiuiziug by cooling; but the same result may bo accomplished by adding a small quantity of nitric acid. Some of the preparations offered for sale are merely boiled starch or flour, mixed with nitric acid to prevent the glutinizing. Care of Umbrellas. — Most persons, when they come in from the rain, put their umbrellas in the rack with tho handle iipward. They should put it downward, because when the handle is upward tho water runs down inside to tho place where the ribs are joined to the handle, and cannot get out, but stays, rotting the cloth and rusting the metal until slowly dried away. The wu-e securing the ribs soon rusts and breaks. If placed the other end iip the water readily runs off, and the umbrella dries almost immediately. To Restore tlie Color of Carpets— A tablespoonful of ammonia in one gallon of warm water will often restore the color of carpets, even if injured by acid or alkali. If a ceiling has been whitewashed with the carpet down, and a few drops should fall, this will remove it. Or, after tho carpet is well beaten and brushed, scour with oxgall, which will not only extract grease, but freshen the colors. One pint of gall in three gallons of warm water will do for a large carpet. Table and floor oilcloths may be thus washed. The suds left from a wash, when ammonia is used, even if almost cold, cleanses floor cloths well. Ho-w to Keep Fresli Meat. — Perhaps all our readers are not aware that steak (pork and beof), sausages, puddings, etc., can be kept fresh the year round, by fi-ying and seasoning when fresh, the same as for the table, packing down in crocks or lard cans, and pouring hot lard over them, cover- ing about an inch. When needed, scrape off tho lard, and heat through. This is valuable informatiou to farmers and others, who kill and dispose of a portion at a low rate. It is impossible to detect any difference between the preserved and the recently prepared. To Bore Holes in Glass. — Any sharp steel will cut glass with great facility when kept freely wet with camphor dissolved in turpentine. A drill may be used, or even the hand alone. A hole may be readily enlarged by a round file. The ragged edges of glass may also be thus smoothed \vith a flat lile. Flat window glass can be readily sawed by a watch-spring saw, by the aid of this solution. In short, the most brittle glass can be wrought almost as easily as wood, by the use of drilling tools kept constantly moist with camphorizod oil of turpentine. Ink on Books. — To remove ink-stains from a book, first wash the paper with warm water, using a camel's hair pencil for the purpose. By this means the surface ink is got rid of. The paper must now be wetted with a solution of oxalate of potash, or, better still, oxalic acid, in the proportion of one ounce to half a pint of water. The ink stains will immediately disap- pear. Finally, again wash the stained place with clean water, and dry it with white blotting paper. To Restore a Cane Chair Bottom—Turn the chair bottom upward, and with hot water and sponge wash the cane work well, so that it is well soaked; should it bo dirty, use soap; let it dry in tho air, and it will be ai tight and firm as new, provided none of the canea are broken. HINTS AND HELPS. 609 A Valuable Discovery. — It is said that a lady in Springfield, Mass., has beon making some interesting experiments in putting up canned goods without cooking. Heating the fruit tends more or less to the injury of the flavor, and the lady referred to has found that by filling tlie cans with fruit, and then with pure cold water, and allowing them to stand until all the con- fined air has escaped, the fruit will, if then sealed perfectly, keep indefi- nitely, without change or loss of original flavor. To Clean PlusU. — That plush may be cleaned is a fact of interest; chil- dren's plush coats that have become soiled on the front can be softly and delicately sponged with a Uttle borax and water, without injury; a teaspoon- ful of powdered borax to nearly a quart of water is the proper proportion; use a very soft sponge — and, by the way, a sponge may be softened by boil- ing it in clear water; then take it out and rinse it in several waters; if not softened sufliciently, repeat the boiling and rinsing process. Bottling Fruit. — Have ready some dry glass bottles, wide-mouthed and clean. Burn a match in each to exhaust the air; place the fruit quickly in each; cork with soft bungs or corks, and put in a cool oven; let them re- main until the fruit has shrunken one-fourth. Take out the bottles; beat the corks well in and cover them with melted rosin. If the fruit has been picked dry, and is quite sound, it will keep for months in a cool, dry place, and retain all the flavor. To Remove Stains from tlie Hands, Etc. — Dampen the hands first in water, then rub them with tartaric acid or salt of lemons, as you would with soap; rinse them and rub them dry. Tartaric acid or salt of lemons will quickly remove stains from white muslins or linens. Put less than half a teaspoonful in water; wet the stain with it, and lay it in the sun for an hour; wet it once or twice with cold water during the time; if this does not quite remove it, repeat the acid water and lay it in the sun. Waterproof Blacking. — Dissolve an ounce of borax in water, and in this dissolve gum shellac until it is the consistency of thin paste; add lamp- black to color. This makes a cheap and excellent blackin j for boots, giving them the polish of new leather. The shellac makes the boots or shoes al- most entirely waterproof. Camphor dissolved in alcohol added to the black- ing makes the leather more pliable and keeps it from cracking. This is sold at 50 cents for a small bottle. By making it yourself $1 will buy materials for a gallon. To Renovate Black Clotli. —Clean the cloth from grease and dirt with the follo^ving mixture thoroughly dissolved: Aqua ammonia, two ounces; soft water, one quart; saltpeter, one teaspoonful; shaving soap, in shavings, one ounce. Then when dry, make a strong decoction of logwood by boiUng the extract in a gallon of scft water; strain, and when cool add two ounces of gum arable; apply evenly with a sponge over the surface and hang in the shade. When thoroughly dry brush the nap down smooth and it will look as well as new. Keep the Uquid tightly corked in a bottle. To Detei-mine if Finait Cans are Air Tight. — A lady writes: " Do you wish to know," said a man of science tome recently, " how to know that your fruit can is certainly air tight?" I was that moment contemplating a can which had a Uttle neck on the upper edge, and it was hard to judge whether the rubber woald effectually keep the air out. The man lighted » BIO THE nOUSEROLD. bit of paper, put it into the can, slipped the rnbber ring over, and put the glass cover on. The burning paper exhausted the air, and behold the cover •was with difficulty removed. Cleaning Lamp Chimneys. — Most people, in cleaning lamp chimneys, use either a brush made of bristles twisted into a •wire, or a rag on the point of scissors. Both of these are bad; for without great care the wire or scis- 8ors will scratch the glass as a diamond does, •which under the expansive po^wer of heat soon breaks, as all scratched glass will. If you want a neat little thing that costs nothing, and will save half your glass, tie a piece of sponge the size of your e-himney to a pine stick. Filling for Cracks In Floors. — A very complete filling for open cracks in floors may be made by thoroughly soaking newspapers in a paste made of one pound of flour, three quarts of water and a tablespoonful of alum, thoroughly boiled and mixed; make the final mixture about as thick as putty, a kind of paper putty, and it will harden like papier mache. Fainting and Kalsomining Walls. — Before paint or kalsomine is applied to walls every cre^vice should be filled with plaster or cement. For the kalsomine put a quarter of a pound of white glue in cold water over night, and heat gradually in the morning until dissolved. Mix eight pounds of whiting with hot water, add the dissolved glue and stir together, adding warm water until about the consistency of thick cream. Use a kalsomine brush, and finish as you go along. If skim milk is used instead of water, the glue may be omitted. Marine Glue. — This glue resists the action of water, both hot and cold, and most of the acids and alkalies. It is made in the following maimer: Take of gum shellac three parts, and of caoutchouc, or India rubber, one part by weight. Dissolve the shellac and rubber in separate vessels, in ether, free from alcohol, aj^plying a gentle heat. When thoroughly dissolved, mix the two solutions, and keep in a bottle tightly corked. Pieces of wood, leather, or other substances, joined together by it, will part at any other point than the joint thus made. If the glue be thinned by the admixture of ether, and applied as a varnish to leather, along the seams -where it is sewed together, it renders the joint or seam water tight, and almost impossible to separate. Artificial Honey. — Take ten pounds of Havana sugar, and three pounds of water, and forty grains of cream tartar, and ten drops of essence of pep- permint, and three r-ounds of honey. First dissolve the sugar in the water over a slow fire, and take off the scum arising therefrom; then dissolve the cream tartar in a little warm water, and add mth some stirring; then add ■the honey heated to a boiling pitch; then add the essence of peppermint, stir a few moments, and let stand until cold, when it will be ready for use. Cement to Mend CUina. — Take a very thick solution of gum arable, and stir into it plaster of Paris, until the mixture is of proper consistency. Apply it -with a brush to the fractional edges of the chinaware, and stick them together. In a few days it will be impossible to break the article in the same place. The whiteness of the cement renders it doubly valuable. Ho>v to Cut Crlass. — It is not generally known that glass may be cut, wider -water, with a strong pair of scissors. If a round or oval be required, HINTS AND HELPS. 611 take a piece of common window-glass, draw the shape upon it in a black line; sink it with your left hand under water as deep aa you can without in- terfering with the view of the line, and with your right use the scissors to cut away what is not required. Polisli for Boots and Shoes— Mix together two pints of the best vine- gar, and one pint of water; stir into a quarter of a pound of glue, broken up, half a pound of logwood chips and a quarter of an ounce of isinglass. Put the mixture over the fire and let it boal ten or fifteen minutes. Then strain the liquid, and bottle and cork it. When cold it is fit for us«. The polish should be applied with a clean sponge. To Keep Furs in Summer. — Furs or woolens may be kept safely from moths during the summer by brushing thoroughly, so as to eradicate all the moth eggs; then wrap them up in newspaper so that every part is covered entirely. This is iinfailing if the clothes or furs bo well brushed beforehand. Some think gum camphor put with them is desirable, but I have used only the newspaper, and never had any trouble unless the moths were there when wrapped up in it. To Make Tougli Beef Tender—Those who have worn down their teeth m masticating old, tough beef, will find that carbonate of soda will remedy the evil. Cut the steaks, the day before using, into slices about two inches thick, rub over them a small quantity of soda — wash off next morning — cut it into suitable thicknesses, and cook. The same process will answer for fowls, legs of mutton, etc. Try it, all who love delicious, tender dishes of meat. To Clean Ostrich Feathers— White or light tinted ones can be laid on a plate and scrubbed gently with a toothbrush, in warm soap suds, then well shaken out and well dried either by the hot sun or a good fire. At first the feather will have a most discouraging appearance, and a novice is apt to think it perfectly spoiled. But after it is perfectly dry it shoiild be carefully curled with a penknife or scissors' blade, and it will recover all its former plumy softness. Ho-»v to Clean Oil Cloths. — To nan them, clean them with hot water or Boap suds, and leave them half wiped, and they will look very bright while wet, but very dingy and dirty when dry, and will soon crack and peel off. But if you wish to preserve them, and have them look new and nice, wash them with soft flannel and luke-warm water, and wipe perfectly dry. If you want them to look extra nice, after they are dry, drop a few spoonfuls of milk over them, and rub with a dry cloth, Cenient for Kerosene Oil Lamps. — The cement commonly used for fastening the tops on kerosene lamps is plaster of Paris, which is porous and quickly penetrated by the kerosene. Another cement which has not this defect is made with thi-ee parts of rosin, one of caustic soda, and five of water. This composition is mixed with half its weight of plaster of Paris. It sets firmly in about three quarters of an hour, and is said to have great adhesive power, not permeable to kerosene, a low conductor of heat, and but superficially attacked by water. A liabor-Saving Invention. — A labor saving invention is to have one long cake tin divided in the middle. When making cake put half the guao- 512 TEE EOUSEEOLS. tity in one end of the tin. Add to the remainder spices, raisins, etc., accord- ing to taste, and put in the other end of the tin. This saves time in making and baking. The result will be two kinds of cake for the basket, and if the family is small, one is less likely to have dry cake on hand than if two large eakea are made at the same time. To Prevent "Wooclenwaro from Cracking. — "Wooden bowls and other ware of this sort, as well as all cross sections from tree trunks, and short logs cut for various purposes, are very apt to split while seasoning. To prevent this completely, the pores of the wood should be well filled with linseed, or some other oxidizing oil, while it is yet green, and before it begins to show any signs of cracking or checking. This will completely obviate this inconvenience. Sweeping. — In sweeping carpets, use wet newspaper wning nearly dry and torn into pieces. The paper collects the dust, but does not soil the carpet. A carpet, particularly a dark carpet, often looks dusty when it does not need sweeping; wring out a sponge quite dry in water (a few drops ol ammonia helps brighten the color), and wipe off the dust from the carpet. This saves much labor in sweeping. To Clean an Oily Vessel. — To clean a vessel that has contained kero- Bene oil, wash the vessel with thin milk of lime, which forms an emulsion with the petroleum, and removes all traces of it. By washing a second time with milk of lime and a veiy small quantity of chloride of Ume, and allowing the liquid to remain in the vessel about an hour, and then washing it with cold water, the smell may be removed. If the milk of lime be used warm instead of cold, the operation is rendered much shorter. Smoky Cliimneys. — Trouble with smoky chimneys caused by their being used for two or more stoves may be averted in most cases by insert- ing vertically in the flue a piece of sheet iron, dividing the flue in the center for about two feet above the poict where each pipe enters, turning the bot- tom of the sheet iron under the pipe, so as to shut it completely off from the part of the flue below it. Cleansing Sofa Coverings. — If the covers of sofas and chairs are dirty, they may be cleansed without being removed, by first washing them over with warm water and soap rubbed over them ^vith a flannel; then, before they are dry, sponge them over with a strong solution of salt and water, in which a small quantity of gall has been mixed. The windows of the room should be opened, so as to secure a perfect drying, and the colors and the freshness of the articles will be restored. Home Made Baking Po-*vder. — Take by weight six parts of bicarbonate of soda to five parts of tartaric acid, which being much purer than cream ol tartar, is greatly to be preferred. Get the ingredients in this proportion from a reliable wholesale druggist. See that they are perfectly dry, roll the kimps out, mix thoroughly together, bottle tightly, and keep in a dry place. This has been used for months with much satisfaction. To Exterminate Fleas. — Take half a pound of Persian insect powder, half pound powdered borax, one oiince oil cedar, quarter ounce oil of penny- royal prop( rly put up by a druggist; close the room tight, sprinkle this pow- d«r on carpet, furniture, and beds, and keep closed over day or night; thea HINTS AND HELPS. 513 open all ■windows and air thoroughly, and in twentj'-four hours thero will bo no fleas, flies, or mosquitoes left; the rooms can then be swept and dusted. This applies nearly as well to roaches and water-bugs. To Clean Corsets. — A lady correspondent writes: " Take out the steels at ftront and sides, then scrub them thoroughly with tepid or cold lather of ■white castile soap, using a very small scrubbing brush; do not lay them ia water. When quite clean, let cold water run on them freely, to rinso out the soap thoroughly. Dry, wthout ironing (after pulling length wiso untU they are straight and shapely), in a cool place. To Preserve Cut Flowers— A bouquet of freshly cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water in which a little charcoal has been steeped, or a small piece of cam- phor dissolved. The vase should be set upon a plate or dish, and covered with a bell glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air. To Clean liooking Glasses. — Keep for this purpose a piece of sponge, a cloth, and a silk handkerchief, all entirely free from dirt, as the least grit vrill scratch the fine surface of the glass. First sponge it with a little spirits of wine, or gin and water, so as to clean off all spots; then dust over it pow- der-blue, tied in muslin, rub it lightly and quickly off with the cloth, and finish by rubbing it with the silk handkerchief. Be careful not to rub the edges of the frame. To Clean Gilt Je-welry — Take half a pint of boiUng water, or a little less, and put it in a clean oil flask. To this add one ounce of cyanide of po- tassium; shake the flask and the cyanide will dissolve. When the liquid is cold, add half a fluid ounce of liquor ammonia, and one fluid ounce of recti- fied alcohol. Shake the mixture together, and it will be ready for use. All kinds of discolored gilt articles may be rendered bright by brushing them with the above-mentioned liquid. Paste for Cleaning Knives— Make a mixture one part emery and three parts crocus martis, in very fine powder. Mix them to a thick paste ■with a Uttle lard or sweet oil. Have your knife-board covered with a thick buff leather. Spread this past* on your leather to about the thickness of a quarter of a dollar. Rub your knives in it, and it will make them much sharper and brighter, and will wear them out less than the common method of cleaning them with brickdust on a bare board, A Burning Cliinxney. — A burning chimney, when the soot has been lighted by a fire in the fireplace, can be extinguished by shutting all the doors in the room, so as to prevent any current of air iip the chimney; then, by throwing a few handfuls of common fine salt upon the fire in the grate or on the heai-th, the fire in the chimney will be immediately extinguished. In burning the salt, muriatic-acid gas ia evolved, which is a prompt extinguisher of fire. To Purify a Room. — Set a pitcher of water in the apartment, and in a few hours it ■will have absorbed all the respired ga«es in the room, the air of which will have become purer, but the water utterly filthy. The colder the water is, the greater the capacity to contain these gases. At ordinary tem- perature a pail of water will absorb a pint of cArbonic acid gas and seveiAl ail TEE HOUSEIIOLJ). pints of ammonia. The capacity is nearly doubled by reducing the water io the temperature of ice. Hence, water kept in a room awhile is unfit for use. Por the same reason, water from a pump should always be pumped out in the morning before any of it be used. Bread-Mak.ing. — A correspondent writes as follows: "I have lately adopted a new way in bread making, which has given me the best satisfac- tion. Make a hole in the middle of your pan of flour, pour in the required amount of yeast and milk, and cover it over slightly with dry flour. If this is done at night, you will find in the morning a light foamy mass which I stir down once or twice before kneading for the bread tins. I think the bread nicer for the ingredients being mixed so slowly. To Purify Water. — A tablespoonful of pulveriiied alum sprinkled into a hogshead of water (the water stirred at the same time) will, after a few hours, by precipitating to the bottom the impure particles, so purify it, that it will be found to possess nearly all the freshness and clearness of the finest spring water. A pailful, containing four gallons, may be thoroughly puri- fied by a single teaspoonful of the alum. Save Your Sugar. — AH housekeepers should know that sugar boOed with an acid, if it be Vnit three minutes, will be converted into glucose, which is the form of sugar found in sweet apples. One pound of sugar has as much sweetening power as two and a quarter pounds ©f glucose. In other words, one pound of sugar stirred into the fruit after it is cooked, and ■while yet warm, will make the £i-uit as sweet as two and a quarter pounds added while the fruit is boiling. To Make Shell' Frames. — The part of the frame that is to be orna- mented with shells must be covered thickly with fresh putty; press tha shell down into the putty nearly or quite to the top edge of the shell; form flowers or any fancy design; then carefully cut away any of the superfluous putty that remains, using asharp pen-knife; if any should unavoidably show, it can be colored pink or white; let the frame remain in a flat position until the putty hardens. To Restore the Pile of Velvet. — Stretch the velvet out tightly, and re- move all dust from the surface with a clean brush; afterward, well clean it with a piece of black flannel, slightly moistened with Florence oil. Then lay a wet cloth over a hot iron, and place it under the velvet, allowing the steam to pass through it, at the same time brushing the pile of the velvet till restored as required. Should any fluff remain on the surface of the vel- vet, remove it by brushing with a handful of crape. A Simple Insecticide. — Hot alum water is the best insect destroyer known. Put the alum into hot water and let it boil till it is all dissolved; then apply the solution hot with a brush to all cracks, closets, bedsteads, and other places, where any insects are found. Ants, bedbugs, cockroaches and creeping things are killed by it; while it has no danger of poisoning the family or injuiing the property. To Remove Grease. — Aqua ammonia, two ounces; soft water, one i[uart; saltpeter, one teaspoonful; shaving soap in shavings, one ounce; mix together; dissolve the soap well, and any grease or dirt that cannot be re- moved with this preparation, nothing els« need be tried for it. ffiyrS AlfD HELPS. lis Mending Glass. — For mending valuable glass objects which would bo diEflgured by common cement, chrome cement may be used. This is a mixture of five parts gelatine to one of a solution of acid chromate of lime. The broken edges are covered with this, pressed together and exposed to sunlight, the efl'eot of the latter being to render the compound inaolubl* even in boUing water. To Improve Pine "Work. — Pino work brushed two or thre« times with a strong boiling decoction of logwood chips, and varnished with a solution of shellac in alcohol, appears almost like mahogany, both in color and hard- ness. After wafe-hmg with decoction of logwood and diying thoroughly, it should receive two coats of varnish. Then carefully sandpaper and polish, and give a final coat of shellac varnish. Ink from Carpets. — To remove freshly-spilt ink from carpets, first take up as much as possible of the ink with a teaspoon. Then pour cold sweet milk upon the spot and take up as before, pouring on mUk until at last it becomes only slightly tinged with black; then wash with cold water, and absorb with a cloth without too much rubbing. Black Iitk.-i-To make jet black ink, that is shiny and glistening when applied, dissolve in one-half pint of soft water, three-eighths ounce of potassium bichromate, and add sixty ounces of logwood extract dissolved in one gallon of water; then dissolve in one gallon of water, by continued boU- ing, borax six ounces, shellac one and one-half ounces. Mix all together while warm and add ammonia three ounces. Fastening Fruit Jars. — Very many housekeepers are greatly annoyed by the opening of their fruit jars after they have been carefully sealed. The difficulty arises from the fact that the rubber bands furnished "with them aro so hard, have so little rubber in them, that they do not yield to compres- sion, and hence do not become tight. Boiling the bands before using is said to obviate the difficulty. To Color Stockings Blue — To color stockiugs a delicate blue, use bluing. Put into warm water till the right shade, dip the stocking in and set with salt and water. Very handsome pink of a delicate shade may be made by using rose aniline. Make a very little dye and weaken to the right shade; it would bo better to dissolve the aniline in a bottle and shade by adding till the right shade is obtained. Those are pretty set with warm alum water. To Clean Japanned Waiters.—Eub on with a sponge a little white soap and some warm water, and wash quite clean. Never use hot water, as it will cause the Japan to peel. Wipe dry, sprinkle a little flour over it; let it rest awhile, and then rub it with a soft dry cloth, and finish with a soft piece of old silk. Moths in Carpets — If the moths have begun to eat your carpet, take the tacks out, turn it back a half yard all around the room, wash the boards with a saturated solution of camphor, putting it on A\'ith a brush (a paint brush is good), then lay the carpet back in its proper place, and put over it a towel wrung out of water and camphor, and iron it thoroughly with a real hot iron so as to steam it through and through, and this will kill the insects and all their larrsB. 616 THE nOUSEnOLB. To Clean Steel Articles. — Polished steel articles, if rubbed every morn- ing with leather, will not become dull or rusty; but if rust has been suffered to gather, it must be immediately removed by covering the steel with sweet oil, and allowing it to remain on for two days; then sprinkle it over with finely-powdered unslaked lime, and rub it with polishing leather. A Useful Table for Housewives. — Flour— One pound is one quart. Meal — One pound and two ounces are one rjuart. Butter — One pound is one quart. Powdered white sugar — one pound and one ounce is a quart. Tea eggs are a pound. A common tumbler holds half a pint. A teacup is a gill. Crystalliietl Cliiinney Ornaments. — Select a crooked twig of white or black thorn; wrap some loose wool or cotton around the branches, and tic it on with worsted. Suspend this in a basin or deep jar. Dissolve two pounds of alum in a quart of boiling water, and pour it over the twig. Allow it to stand twelve hours. Wire baskets may be covered in the same way. To Restore Color. — When color on a fabric has been accidentally or otherwise destroyed by acid, ammonia is applied to neutralize the same, after which an application of chloroform will, in almost all cases, restore the original color. The application of ammonia is common, but that of chloro- form is but little known. Cleaning "Wooden Floors. — The dirtiest of floors may be rendered beautifully clean by the following process: First scrub with sand, then rub with a lye of caustic soda, using a stiif brush, and rinse off with warm water. Just before the floor is dry, moisten with dilute hydrochloric acid, and then with a thin paste of bleaching powder (hypochlorite of hme). Let this remain over night, and wash m the morning. To Remove Stains from Broartclotli. — Take one ounce of pipe-clay that has been ground fine, and mis it with twelve drops of alcohol, and the same quantity of spirits of turpentine. Moisten a little of this mixture with alcohol, and rub it on the spots. Let it remain till dry, then rub it off with a woolen cloth, and the spots will disappear. To Dye Furs. — Any dye that will color wool will color furs. .In buying furs, examine the density and length of the down next the skin: this can easily be done by blowing briskly against the set of the fur; if it is very close and dense, it is all right, but if it opens easy and exposes much of the skin, i-eject it. Wow to Preserve Shoe Soles. — Melt together tallow and common resin, in the proportion of two parts of the former to one of the latter, and apply the preparation, hot, to the soles of the boots or shoes — as much of it as the latter will absorb. One farmer declares that this recipe alone has been worth more than five dollars. To Take Stains from Marble. — Make a mixture of one ounce of soda, a piece of stone lime the size of a walnut, quarter of a pound of whiting and the same amount of soft soap; boil these together ten niimites, and then put the mixture on the marble while hot; leave this on twenty-four hours, the- wash off with clean, warm watea:. Polish first with soft flannel and the*, with chamois skin. MliTfS AND HELPS. Sll To Clean Marble ^ — Mix powdered chalk with pumice stone, each one part with two parte of common soda, into a paste with water, and rub it thoroughly on tho marble; or mix quicklime and strong soap lye to con- sistency of milk, and lay it on the marble for twenty-four hours; in both cases wash off thoroughly with soap and water. To Purify Butter — The French purify their butter by melting it in pot« plunged into water heated to nearly boiling point; and sometimes they mix a pure brine with the melting butter, whereby they flavor the subsidence of the coagulated caseine and other impurities. The supernatant clear butter should be drawn or poured off, and rapidly cooled. To Mount Cliromos. — Take unbleached muslin and stretch it over a wooden strainer; next dampen the back of the picture with paste, and lay it on the canvas; then with a dry rag rub well the back of the canvas to pre- vent blistering. If you use card or pasteboard, simply dampen the back of the picture vnih. paste and lay it on the board, taking care that it is smoothly laid on. Ho-w to Keep Cider S-»veet._The cider after it comes from the press is allowed to stand until tho pomace settles. It is then put into a clean vessel over a fire, and brought to a boil — in the meantime skimming off the scum as it rises. It is then put into small kegs or bottles, and tightly corked or sealed. By this process cider may be kept sweet for years. Excellent Paste Blacking. —Half a pound of ivory black, half a pound of molasses, half an ounce of powdered alum, one drachm of turpentine, one ounce of sulphuric acid, two ounces of raw linseed oil. The ivory black and molasses must first be mixed together until thoroughly incorporated; then add the rest of the ingredients. It keeps best in a bladder. To Color Floors "Walnut Tint. — Apply with paint brush or rag raw linseed oil, mixed with burnt umber. When dry, apply a coat of boiled linseed oil without color. The quantity of umber depends upon the wood, some requiring much more color to make a given tint. A small quantity of the mixture well rubbed in, has the best effect and dries sooner. To Improve Pens. — When a pen has been used until it appears to be spoiled, place it over a flame (a gaslight for instance) for, say, a quarter of a minute, then dip it into water, and it will be again fit for use. A new pen, which is found too hard to write with, will become softer by being thus heated. Vinegar._A cheap and wholesome article of vinegar may be made of water, molasses and yeast, say twenty-five gallons of water, four of molasses, and one of yeast. This, when it ferments, will yield very good vinegar. A fair imitation of white -nine vinegar may be made of mashed raisins and water kept in a warm place for a month. Sponges — After long use sponges are liable to smell very badly unless carefully cleaned every day. By rubbing a fresh lemon thoroughly into tho sponge and then rinsing it several times in lukewarm water it will become as sweet as when new. To Reno-rate the Tops of Kid Boots. — Defaced kid boota will bv greatly improTed by being rubbed tceS with a mixture of cream and ink. 619 THE HOUSEHOLD. To Preserve Bright Grates or Fire Irons from Rnsti — Make BtirOBg paste of fresh lime and water, and with a fine brush smear it as thickly ab possible over all the pc/lished surface requiring pi-escrvation. By this sim- ple means, all the grates and fire irons in an empty house may be kept for months free from harm, without further care or attention. Simple Disinfectant.— Cut two or three good-sized onions in halves, and place them on a jDlate on the floor; they absorb noxious efBuvia, etc., in the sick room, in an incredibly ehort space of time, and are greatly to be preferred to perfumery for the same purpose. They should be changed every six hours. To Wliiteii Porcelain Saucepans. — Have the pans half filled with hot water; throw in a tablespoonful of pulverized borax, and let it boil. If this does not remove all the stains, soap a cloth and sprinkle on plenty of pul- verized borax. Scour them well. To Take Grease from Paper. — Gently warm the part containing the grease, and apply blotting-paper so as to exti-act as much as possible. BoU some clear essential oil of turpentine, and apply it to the warm paper with a soft, clean brush. A little rectified spii-its of wine should be put on after- ward. To Set Colors. — Salt or beef's gall in the water helps to set black. A tablespoonful of spirits of turpentine to a gallon of water sets most blues, and alum is very efficacious in setting green. Black or very dark cahcoes should be stiffened wth gum arable— five cents' worth is enough for a dress. If, however, starch is used, the garment should be turned wrong side out. To Clean Ribbons. — Take one tablespoonful of brandy, one of soft soap, and one of molasses. Mix thoroughly together; place the ribbon upon a smooth board, and apply the mixture with a soft brush; after which rinse in cold water, and roll up in a cloth until nearly dry. Iron with a flat-iron, not too hot. Copying-Inli.— Take two gallons of rain water and put into it one-quar- ter pound of gum arable, one-quarter pound clean copperas, three-quarters pound nutgalls pulverized. Mix and shake occasionally for ten days, and strain. If needed sooner, let it steep in an ii'on kettle until the required strength is obtained. To Cleanse Gilt Fi-ames.- Take sufficient flour of sulphur to give a golden tinge to one and one-half pints of water; boil in this water four or five onions, strain, and when cold wash with soft biiish any part that requii-es restoring; when dry it Mill come out as good as new. Paste for Removing Grease from Silk. — Rub together fine Prench chalk and lavender to the consistence of a thin paste, and apply thoroughly to the spots with the fingers; place a sheet of bro\vn or blotting-paper above and below the silk, and smooth it mth a moderately-heated iron. The French chalk may then be removed by brushing. To Purify Vessels. — All 6oi"ts of vessels and utensils may be purified from long retained smells of every kind in the easiest and most perfect man- ner, by rinsing them out well with charcoal powder after the grosser impuri- ties have been scoured off with sand and water. Glycerine Cement. — A cement, eaid to b» capabla of use •wher* re«i»- tance to the action of both vrater and heat is required, is composed by mix- ing ordinary glycerine with dry litharge, so as to constitute a tough paste. For uniting the joints of steam-pipes, and other similar applications, thio preparation is said to be very satisfactory. A Candle to Burn all NigHt. — When, as in a case of sickness, a dull light is wished, or when matches are mislaid, put powdered salt on the can- dle til) it reaches the black part of the wick. In this way a mild and steady light may be kept throughout the night by a small piece of candle. To Clean White Kid Shoes. — White kid shoes can be cleaned by dip- ping a perfectly clean white flannel cloth in a little ammonia, and then rub- bing the cloth over a cake of white soap; after doing this, rub the kid gently, and the soiled places will be white again. As the flannel becomes soiled, change for a clean one. To Clean WHiite Croods. — The following volatile soap will remove paint, grease spots, etc., and restore the purity of color of white goods: Four table- spoonfuls of spirits of hartshorn; four tablespoonfuls of alcohol, and a table- spoonful of salt. Shake the whole well together in a bottle and apply with a sponge. To Restore Kid Gloves. — To restore old kid gloves, make a thick mu- cilage by boiling a handful of flaxseed; add a little dissolved soap; then when the mixture cools, with a piece of white flannel wipe the gloves, previ- ously fitted to the hand. Use only enough of the cleaner to take otf the dirt, without wetting through the glove. Taking Up a Carpet—On taking up a carpet, remove it carefully, then apply wet (not too wet) sawdust plentifully again and again. The floor will scarcely need washing, and you will be surprised at the absence of smother- ing dii-t, and I am sure will use no other method in future. To Prevent Rust in Tinware— An easy and effectual plan to keep tinware from rusting consists in rubbing the new vessel inside and out with fresh lard or butter; then placing in the oven and keeping hot for several hours. The heat must not be so great as to melt the solder; still it is essen- tial that the tin be kept very warm. To Render Frnit Jars Air Tight— When canning fruit have a cup of flour paste ready; if your rubbers are old, or the zinc rings or covers are bent a little, you may still make them air tight with the paste. If you are at all doubtful about the condition of your can it is a good notion to use the paste. To Preserve Green Peas for Winter Use— Gather the peas when plen- tiful, shell them; then wash and scald them in hot water. When thoroughly drained, put them into bottles, and fill up each bottle with a strong brine; at the top of the bottle pour a thin layer of salad oil. Cork and seal the bot- tles, which must be quite full and kept upright. Liquid Glue. — Liquid glue may be made by dissolving glue in strong, hot vinegar, and adding one-fourth as much alcohol and a little alum. This will keep any length of time when placed in a cloaely stopped bottle, and will mend horn, wood and mother-of-pearl. 620 THE ITOUSETTOLD. To Crystallixe "Wimlows. — Windows are crystallized, or made to imi- tate ground glass, by dissolving epsom salts in hot beer or a weak solution of gum arable. You can make any pattern or border you please by cutting out a design on a sheet of pasteboard, and rubbing the design with a damp cloth. To Take Grease out of Velvet. — Get some turpentine from the oil- shop, and pour it over the place that is greasy; rub it till quite dry with a piece of clean llannel. If the grease be not removed, repeat the application, and when done brush the i^lace well, and hang the garment up in the open air to take away the smell. To Presheji Black liace._Lay it on a clean table, sponge it all over with a weak solution of borax, about an even teaspoonful, or less, to a pint of warm water. Use a piece of old black silk, or black kid glove is better, to sponge with. While damp cover with a piece of black silk or cloth, and iron. To Remove Grease from a Stove Heartli. — When oil or any other grease has been dropped on a stove hearth, immediately cover the place with very hot ashes. After a while clear away the ashes, and if the grease has not quite disappeared, repeat the process. Waterproof Coating for Cotton or Linen. — Boiled linseed oil, con- taining about an ounce of the oxide of manganese, or litharge, to the quart, will make an excellent waterproof coating for cotton or Unen cloth. Put on several coats with a bi'ush, and allow each to dry perfectly. Indelible Marking Ink._Nitrato of silver, two drachms; distilled water three ounces. Dissolve. Moisten the spot to be marked with a con- centrated solution of carbonate of patassa, to which a little gum water must be added. When the spot has become dry, write upon it with the solution of nitrate of silver. Canaries. — ^ThG parasites which affect these pretty feathered pets may be got rid of by merely placing a clean white cloth over the cage at night. In the moi-uing it will bo covered with very minute red spots, almost invisi- ble without a microscope. These are the vermin so annoying and so fatal to the birds. To Improve Stove Polisli. — Stove luster, when mixed with turpentine, and applied in the usual manner, is blacker, more glossy, and more durable than when mixed with any other hquid. The turpentine prevents rust, and when put on an old rusty stove will make it look as well as new. To Remove Paint from a Wall.— If you intend papering a painted wall, yoit must first get off the paint, other\nse the paper will not stick. To do this, mix in a bucket with warm water a sufficient quantity of pearlash, or potash, so as to make a strong solution. Dip a brush into this, and with it scour off all the paint, finishing with cold water and a flannel. To Brigliten Jewelry— It is possible, if not probable, that you do not know how to brighten gold or silver jewelry, if tarnished. Very well, then, brush it with an old tooth brush wet with soap suds, and place in sawdust to dry. Some ladies keep their jewelry in sawdust. The jewelers nee this method. HINTS AND IT}': LP 8. 5ii To Prevent Rust. — A composition that mil effectually preveut Iron, Steel, etc., from rusting. Mix -with fat oil varnish four-lifths of well rcctifloil spirits of turpentine. Apply this varnish with a sponge, and the articles will retain their metallic brilliancy, and not be liable to i-ust. To Clean Black Veils. — Pass them through a warm Uquor of bullock's gall and water; rinse in cokl water; then take a small piece of glue, pour boiling water on it, and pass the veil through it; clap it. and frame to dry. Instead of framing, it may be fastened with drawing-pins closely fixed upon a very clean paste, or drawing-board. To Sharpen Scissors. —Take a coarso sewing needle and hold it firmly between the thumb and forefinger of the left hand; then take the scissors in your right hand, and cut them smoothly and quickly from hand to point. The dullest scissors, unless they are entirely worn out, can soon be Bharpened in this way. Inlt Stains on Farnttnre. — Ink stains on mahogany or black walnut furniture may be removed by touching the stains with a feather wet in a solution of nitre and water, eight drops to a spoonful of water. As soon as the spots disappear rub the place at once with a cloth wet in cold water. II the ink stains then remain, repeat, making the solution stronger. Kerosene Fires. — It ought to be more generally known that wheat flour is probably the best possible article to thi-ow over a fire caused by the spilling and igniting of kerosene. It ought to be known, because flour is always within convenient reach. Use of Lemon Leaves. — Lemon seeds, if planted and treated as house plants, wUl make pretty little shrubs. The leaves can then bo used for flavoring. Tie a few in a cloth and drop in apple sauce when boiling and nearly done. It is a cheap essence. Unpleasant Odor from Cabbage. — The reason why cabbage emits euch a disagreeable smell when boiling is because the process diasolves the essential oil. The water shoiild be changed when the cabbage is half-boiled, and it will thus acquire a greater sweetness. Glazed 'U'^liite^vasb. — Take two gallons of water, one pound and a half of rice, and one pound of moist sugar. Let the mixture boil until the rice is quite dissolved, and then thicken it to the consistence of whitewash with finely-powdered lime. This whitewash has a pretty satiny look, and does nicely for the inside of bird cages, as well as for commoner purposes. Mold oti .Telly._lf the paper which is put over jelly be dipped in the white of an egg, it will when dry be tight and firm, and keep the fruit from molding wth much more certainty than if it is dipped in alcohol or brandy. The paper which is laid next the fruit is meant, not that which is tied or pasted over the glass. Positive Cure for Water Bugs._To a kettleful of water add a cupful of washing soda. Let it come to a boil; after which pour it down the water pipes, commencing at the top of the house. Repeat the operation once or twice and you will have destroyed 99 per cent, of the bugs, which breed in- side the pipes during the month of September. Hhe few remainjiig ia tke room can be reached with inaect powder. 522 THE ITOUSEHOLP. To Remove Tar from the Hands — We recommend rubbing the hands with the ontside of fresh orange or lemon peel, and wiping dry imme- diately. It is astonishing what a small piece will clean. The volatile oila in the skins dissolve the tar, so that it can be wiped off. Drying Fruits. — Pamilics of farmers engaged in diying fruits are reminded that the solar heat is not sufficiently intense to destroy insect eggs that may have been deposited in the fruit when green, or in the process ol drying. If put in a moderately warm oven for ten minutes all parasites and their eggs would be destroyed. In countiies where fruits are extensively dried the treatment is practiced generally. Cement for Glass, Crockery, Etc—Four pounds of white glue, one and a half pounds of dry white lead, half a pound of isinglass, one gallon of soft water, one quart of alcohol, one-half pmt of white varnish. Dissolve the ghie and isinglass in the water by gentle heat if preferred, stir in the lead, put the alcohol in the varnish, and mix the whole together. Care of Lamp Chimneys — After the lamps are filled and the chim- neys washed and put on the shelf, take pieces of newspaper and roll in the form of a chimney and slip over chimney and lamp. It will protect from dust and flies, and when the lamps are lighted one will be rewarded by finding them as clear and bright as when first put in order. Care of Flour. — Flour is hke biitter; it absorbs smells readily. It should not be kept in a place where there are onions, fish, vegetables decaying, or other odorous substances, nor in a damp room or cellar. Keep it in a cool, dry, airy room, where not exposed to a freezing temperature, nor to one above 70 degrees, and always sift before using. Mites in Cheese. — Cheese kept in a cool larder or cellar, with a cloth rung out of clean cold water constantly upon it will never have mites in it, or if it has, this will soon destroy them, and also gi"eatly improve the cheese, keeping it always moist. To Clean Glass. — For cleaning glass a newspaper is one of the best articles to use. The chemical operation of some of the ingredients of print- ing ink gives a beautiful polish. Slightly moisten a piece of paper, roll it up and rub the glass; then take a dry, soft piece and repeat the process. No hnt will remain, as ia- the case when cloth is used. Cleaning Hats. — "White fur or light beaver hats can be nicely cleaned with salt and Indian meal. Take about equal proportions of each, place it m a pan and heat it in the oven until it is as hot as can be handled. Lay the fui on a clean cloth and rub gently with the salt and meal until the dirt is removed, then shake it thoroughly. To Improve Pickles— Grape leaves are recommended to put on top of pickles to keep them sharp and free from mold. Fresh green grape leaves are better than flannel cloths. They should be rlased in pure watei and then drained quite dry, and laid over every piece Lt the jar. They ahould be changed once a week. To Clean Smoky Ceilings — Ceilings that have been smoked by » kerosene lamp should be washed off with eoda water. Grained wood should De washed with cold tea. ITTN-TS A2rP BKLPS. 628 To Re^move Marks from Tables. — Hot dishes somctimea leave whitish marks on varuished tables, when set, as they should not be, carelessly upon them. For removing them, pour some lamp-oil on the spot, and rub it hard with a soft cloth. Pour on a little spirits, and rub it dry with another clotb, and the whole mark will disappear, leaving the table as bright as before. To Soften Water. — Hard waters are rendered very soft and pure, rival- ing distilled water, by merely boiling a two-ounce vial, say, in a kettleful of water. The carbonate of lime and any impurities will be found adhering to the vial. The water boils very much quicker at the same time. To Remove Briiises from Furniture. — Wet the bruised spots with warm weather. Soak a piece of brown paper of several thicknesses in warm water, and lay over the place. Then apply a warm flat-iron until the moist- ure is gone. Eepeat the process if needful, and the bruises wiii disappear. Celebrated Recipe for Silver "Wasli. — One ounce of nitric acid, ona ten cent piece, and one ounce of quicksilver. Put in an open glass vessel, and let it stand until dissolved; then add one pint of water, and it is ready for use. Make it into a powder by adding whiting, and it may be used on brass, copper, German silver, etc. To Blacken Stoves.—Those who are troubled to blacken their kitchen stoves in winter, on account of keeping a constant fire, try my plan of adding about a teaspoonful of sugor to a teacupful of mixed blacking. You can use this when the stove is quite hot, and the sugar causes the blacking to ad- here to the stove. Damp Closets. — For a damp closet or clipboard, which is liable to cause mildew, place in it a saucer full of quicklime, and it will not only absorb all apparent dampness, but sweeten and disinfect the place. Renew the lime once a lortJiight, or as often as it becomes slaked. Xew Kettles. — The best way to prepare a new iron kettle for use is to fill it with clean potato parings; boil them for an hour or more, then wash the kettle \\\\\i hot water, wipe it dry, and rub it with a little lard; repeat the rubbing for half a dozen times after using. In this way you will pre- vent rust and all the annoyances liable to occur in the use of a new kettle. To Clean "Wliite Knitted Garments. — Take those not needing wash- ing, being only slightly soiled, place them in a pillow-case one at a time, sprinkle flour through it, and shake well, until it looks as bright as new. Borax is excellent to wash flannels with, dissolved in luke warm water. To Improve and Presei'\'e Butter. —Take two parts good salt, one part sugar, one-half part saltpetre; mix well together, and use one ounce for every pound of butter, thoroughly worked into it. It makes the butter rich, good color, and prevents bitterness. It ^viU keep good for two or three years. Let it stand a month before it is used, and keep it closely covered. To Keep Cranbeii-ies all AVinter. — Put them in a cool room, where there is no danger of freezing, and either spread out on a cloth or so as to give each berry light and air; or, which is a sure way, put them in a barrel under water. For Oiling "Walnut Furniture. —Raw linseed oil rubbed with a flannel •loth, then polish with dry flannel; be careful not to put too much on. m TBE HonssnoiD. To \1/ltit«n lifnen Garments—Linen gamipnts which have become yellow from time, may be whitened by being boiled in a lather made of milk and pure white soap, a pound of the latter to a gallon of the former. After the boiling process the linen shoiild be twice rinsed, a little bluing beinjr added to the last water used. To Eradicate Vermin — It is eaid that common sulphur will kill or drive away the little fish-shaped, silvery pest which infests our pantry. Sprinkle the sulphur freely about, and the place will soon be cleared of tbo vermin. How to Smooth Ribbons — Take a moderately hot flat-iron on the ironing-board, then place the ribbon on the left side of the iron, and pull it carefully through underneath the iron. If the ribbon is not pulled too fast, and the iron is the right warmth, this will be found to be a much better way than simply rubbing the iron over the ribbon. To Get Rid of Plies.— The following is better than fly paper: Take half a teaspoonful of black pepper in powder, one teaspoonful of brown sugar, and one teaspoonful of cream; mix them well together and place them in a room, on a plate, whei'o the flies are troublesome, and they will Boon disappear. To Take the Woody Taste Out of a Wooden Pail—Fill the pail with boiUng hot water; let it remain until cold, then empty it, and dissolve acme soda in lukewarm water, adding a little lime to it, and wash the inside well with the solution; after that scald with hot water and rinse well. To Prevent Iron from Rusting. — "Warm the iron until you cannot bear your hand on it without burning yourself. Then rub it with new and clean white wax. Put it again to the fire till it has soaked in the wax. When doae rub it over with a piece of serge. This prevents the iron from rusting afterwards. To Revive Withered Flowers. — Plunge the stems into boiling water, and by the time the water is cold, the flowers will revive. The ends of the stalks should then be cut off, and the flowers should be put to stand in cold water, and they will keep fresh for several days. To Remove Putty fi-om Glass— Dip a small brush in nitric or muriatic acid, and with it paint over the dry putty that adheres to the broken glasses and frames of the windows. After an hour's interval the putty will have become so soft as to be easily removed. To Clean Pine Toothed Combs— Clean a fine-toothed comb by put- ting a piece of rather coarse sewing silk through the arm of a chair, or fasten- ing it in some way at a convenient height. Hold the two ends of the thread and press the comb upon it, rubbing briskly, letting the silk penetrate all the spaces. Baking Griddle Cakes W^itho-t Grease— If you wish to do away with the use of grease on the griddle for baking cakes, have the ordinary iron griddle ground smooth on a grindstone and rubbed off with a piece of Ane sand paper wrapped tnnud a block of wood. This is much l)»tt«r thftB ft soaps tone griddle. HINTS AND HELPS. S25 Preserving Frwit._Dr. Kedzio says: la cooking acid fruits house- keepers un-wittingly waste a good part of the sugar. Anxious to get the fullest efifect of the sugar upon the small fruits, they boil the two together, and thus convert most of the cane sugar into grape sugar. Several years ago my assistant in chemistry tested this matter by placing one hundred parts of ripe gooseberries in a stewpan with water to cover them, added twenty-five parts of sugar and cooked the fruit. A second portion of the same berries was cooked without sugar, and after the fruit was partially cooked the twenty-five parts of sugar added, and when this sugar had dis- solved both samples of cooked fruit were analyzed, when one-half the sugar in the first batch was converted into glucose, and only one-tenth of the cano sugar in the second batch was thus changed. If the gooseberries had been green the results would have been more striking. If very acid fruits, like currants and cranberries, arc rapidly cooked by boiling and then set to cool for a few minutes and the sugar added, a fine jelly-like mass will be found when the sauce is cold, very different from the watery mess so often seen. In making preserves the same principles hold good for the most part, though preserves are more apt to work or ferment if sugar is not cooked with the fruit. In this case it is better to steam the fruit till it is so tender that a straw may penetrate it, then put the fruit into cans, add the sugar, and seal up at once. Three pounds of sugar for four pounds of fruit will be ample. How to Presei-»-e Feathers — The disposal and management of the feathers is a thing that calls for attention. As soon as a fowl is killed, and while yet warm, let it be carefully plucked. Separate the large wing- feathers; put the others into small paper bags previously prepared. Put these bags into an oven and let them remain about half an hour; take them out, repeat the process two or three times, then keep the feathers in a dry place till required. The oven must not be too hot. Care must be taken to free the feathers of any skin or flesh that may adhere to them while being plucked, or they will be tainted. The hard quiliy portion of the larger feathers must be cut off with a pair of scissors. The wing and tail feathers may be stripped and added to the others. Previous to putting them in the oven, some recommend that the feathers should be put loosely into a dry tub or basket and shaken up daily, so that all may in turn be exposed to the air. Others recommend, as an easier plan, merely to suspend the bag from the ceiling of a warm kitchen, or on the wall behind a fire-place, where it IS practicable. In this case they will take longer to dry. Feathers can be quickly and effectually dried and cleaned by the agency of steam; but it is rather an expensive method, and the thrifty henwife will doubtless prefer having the produse of her own yard prepared under her own eye and by her own directions. Putting Avray "Winter Clothing. — Housewives when about to put away their heavy wmter clothing should select one closet in the house in which to hang the dresses, overcoats, and heavy jackets. The clothes should be hung on a line in the yard on a sunny day and well aired and beaten. The closet should be thoroughly washed and sprinkled with good black pepper and insect powder. Then hang the garments up and close the door. They will keep all summer, but more pepper should be put in every month. Furs should have the same treatment, and after being thoroughly sprinkled with black pepper, should be put in newspapers so that no air may get at them. Erery opening in the paper must be sealed. This process of vrap> 626 THE HOUSEHOLD. ping in newspapers is said to insure safety against motbB, as they cannot cut through the printer's ink without dying; but it is wise to spiinkle the garment with pepper unless one intends to take it out during the warm weather. To Keep Lamp Cliimneys from Cracking. — The following recipe for keeping lamp chimneys from cracking is taken from a Leipzig journal devoted to the glass interest. Place your tumblers, chimneys or vessels which you desire to keep from cracking, in a pot filled with cold water, add a little cooking salt, allow the mixture to boil well over a fire, and then cool slowly. Glass treated in this way is said not to crack even if exposed to very sudden changes of temperature. Chimneys are said to become very durable by this process, which may also be extended to crockery, stone- ware, porcelaiu, etc. The pi'ocess is simply one of annealing, and the slower the process, especially the cooling portion of it, the more eifective will be the work. Care of Velvet. — How to brush velvet is a thing, easy as it seems, not known to everybody. The whole secret lies in the management of the brush. Take a hat brush that is not too soft, but has the bristles elastic, and that will return at once to their original state after being pressed aside. Hold this firmly under the palm of the hand, in the direction of the arm, and with the ijristles downward; and pressing them first gently into the substance ot the velvet, then twist around the arm, hand, and brush alto- gether as on an axis, without moving them forward or backward. The foreign matters will be drawn up and flirted out of the flock without injury to the substance of the velvet; and the brush mitst be lifted up and placed in a similar manner over every part required to be brushed. By this means velvet will be improved instead of deteriorated; and will last for years. Housekeeper's WeigUts and Measures. — Two gills make half a pint. Two pints make one quart. Four quarts make one gallon. Half a gallon is a quarter of a peck. Two gallons make one jicck. Four gallons make half a bushel. Eight gallons make one bushel. About sixty drops of any thin liquid will fill a common-sized teaspoon. Four tablespoons, or one-half a gill, will fill a common-sized wine-glass. Four wine-glasses will fill a half- pint meastire, a common tumbler, or a large cofifee-cup. Ten eggs usually weigh one pound before they are broken. A tablespoonful of salt weighs one ounce. Cleaning Matting._To clean and freshen old matting, rub it with a cloth wet in salt water, being careful not to allow any drops of water to dry in the matting, as they will leave spots difBcult to remove. Heavy, var- nished furniture should never rest directly upon the matting, for even good varnish, becoming soft in warm weather, will stain the straw. Matting may be turned if the loose ends of the cords are threaded iu a large needle and drawn through to the other side. To Remove Coffee or Milk Stains. — The use of glycerine is recom- mended for this purpose. The silk, woolen, or other fabric is painted over with glycerine, then washed with a clean linen rag dipped in lukewarm rain water, until clean. It is afterwards pressed on the wrong side with a mod- erately warm iron as long as it seems damp. The moat delicate colors are unaffected by this treatment. ■ HINTS AND HELPS. 527 To Mend Cracks in a. Wall. — Mend cracks in a fl^all with plaster of Paris mixed vrith cold water to a very soft paste. Wet but little at a time, as it hardens rapidly, and cannot be used again. Apply with a knife blade. If the plaster ia not convenient, fill cracks with stiff flour paste, cover with a strip of white muslin, and whitewash over. Old, cracked closets look wonderfully well after this treatment. To Keep Milk. — If milk is brought just to the boiling point, then poured immediately into cans and sealed air tight, it will keep indefinitely. As the air is expelled by boiling, the milk keeps just as canned goods do. If glass jars are used they must be heated so thai the boiling milk will not break them. Many families keep but one cow, and this plan will enable them to have milk during the weeks that she is dry. To Presei-»'e Steel Pens._A simple mode of preventing ink from dam- aging metallic pens, is to throw either into the inkstand or the bottle in which the ink is kept, a few nails, broken bits of steel pens (not tarnished) or any other pieces of iron not rusted. The corrosive action of the acid con- tained in the ink is expended on the iron introduced. To Destroy Clinkers in a Stove. — Clinkers will accumulate on fire brick. Empty the stove or grate of coals and ashes; while hot, throw in two or three quarts of oyster shells, or a less quantity of salt, then cleave oft the clinkers. To Clean Damask Curtains. — If crimson, wash well with ordinary soap and water, then rinse in clean cold water, wring through a wringing- machine, and hang in the open air to dry. If the curtains are green, use gall instead of soap. SUk trimmings must be removed, as they cannot be cleaned. Hard Soap. — Six pounds sal-soda, four i^ounds unslacked lime, twenty- four quarts rain-water. Put all on the fire, and boil, then set off and let settle. Drain oflf and put over the fire with six pounds clear grease, and one-half pound rosin. Boil until it begins to thicken, throw in a couple handfuls of salt. Let cool and cut. To Clean Tea and CoflPee Pots. — Discolored tea and coffee pots may be cleaned by filling them with water in which two or three tablespoonfula of wood ashes have been placed, and letting it boil up, then wash thoroughly with hot soapsuds, and rinse. Ink on Clothing. — To extract ink from cotton, silk, or woolen goods, dip the spots in spirits of turpentine, and let it remain for several hours; then rub thoroughly between the hands, and it will all disappear without changing either the color or texture of the fabric. Volatile Soap, for Removing Paint, Etc. — Four tablespoonfuls of spirits of hartshorn, lour tablespoonfuls of alcohol, and a tablespoontul of salt. Shake the whole well together in a bottle, and apply with a sponge or brush. To Clean Lamps. — Oil lamps sometimes bum dimly because of their becoming incrusted inside with the settling from the oil. Take soapsuds and fill the lamp about one-third full; then put in a little coarse sand and ehako vigorously. Every particle of the settling will soon be removed. .^28 I'BB BOUSEnOLD. To Clean Tlmvare. — An experienced housekeeper says the beet thing for cleaning tinware is common soda.- She gives the following direciious; Dampen a cloth and dip in soda and rub the ware briskly, after which wipe dry. Any blackened ware can be made to look as well as new. To Revive a. Slattross. — When mattresses get hard and bunchy, rip them, take the hair out, pull it thoroughly by hand, let it lie a day or two to air, wash the tick, lay it in as lightly and evenly as possible, and catch it down as before. Thus prepared they will be as good as new. Removing Iodine Stains. — To remove iodine stains from linen, dip the stained portion in cold water, and then hold over the tire until dry, re- peating the operation until the stain is removed. How to Give Finisli to Woolen Articles. — Hold the article over boil- ing water. When it is thoroughly dampened, fold in good shape and put under a Unen press. This process gives them a flat, even and smooth appearance. To Perfume Itinen. — Eose leaves, dried in the shade, or at about four feet from a stove, one pound; cloves, caraway seeds, and allspice, of each one ounce — pound in a mortar, Or grind in a mill; dried salt, a quarter of a pound; mix all together, and put into muslin bags. To Clean Gold. — Powder some whiting, and make it into a moist paste Tfith some sal-volatile. Cover over the gold ornaments and surface with a soft brush; let it dry, and then brush it ol3f with a moderately hard brush. To Restore tlie Color of Silks. — When the color of silks has been de- stroyed by any strong acid, it may be restored by carefully wetting the spot with a strong soap lather, to which a little saleratus has been added. When the color has been taken out by fruit stains ammonia will restore it. To Exterminate Cockroaches. — Borax is a very good cockroach exter- minator. Take some pieces of board, spread them over with molasses, only Bufficient to make the borax when sprinkled upon it stick, and place the boards in their haunts. To Clean Carpets.—Carpets may be cleaned without taking up by sprinkling them over with moist tea leaves and sweeping well. Then sprin- kle Fuller's earth very thickly over the grease spots, cover them with a sheet of brown paper and iron with a warm smoothing iron until the spots disappear. To Prevent Wooden Bowls from Cracking. — Either pour sweet, hot lard in them, or immerse in cold water, bring to the boiling point, boil an hour longer, then let the water cool gradually, when the bowl may be taken out. To Perfume Clothes. — Cloves, in coarse powder, one ounce; cassia, one ounce; lavender flowers, one ounce; lemon peel, one ounce. Mix and put them into little bags, and place them where the clothes are kept, or wrap the clothes around them. They will keep off insects. To Re-color Hair. — Get one yard of seal brown or black common cam- bric. Put inisold water and boil till the color is well out, then add the switch and boil slowly two lioura. Dry, and if not dark enough, repeat. BIHTTS AND HELPS. tSA To Clean a Chimney. — To clean a chimney, place a piece of zinc on the live coals in the stove. The vap6r produced by the zinc will carry ofl the soot by chemical decomposition. Those who have tried the process claim that it will work every time. To Remove a Scre^v Rusted in the "Wootl. — Heat a poker in the fire red-hot, and put it on the t'op of a screw for a minute or two; then take the screw-driver, and you will easily get it out, if you do it whilst it is warm. To Clean Articles Made of "White Zephyr. — Put in flour of magnesia, changing often, shake off the flour und hang in the open air a short time. Improvement in Chandeliers. — To renew a dusty and discolored chandelier, apply a mixture of bronze powder and copal varnish. The druggist where they are pui-chased will tell you in what proportion they should be mixed. Crust in Kettles. — This is formed by every sort of water except rain water. A simple mode of prevention is to place a large marble in the kettle, which, by attracting the mineral particles in the water, will keep the inside free. Jelly Molds. — Jelly molds should be greased with cold butter. When you wish to remove the jelly or pudding, plunge the mold into hot water, remove quickly, and the contents will come out in perfect form and without any trouble. To Clean Old liamp-Burners — ^Wash them in ashes and water, and they will come out bright as new. Many times a bui-ner is condemned be- cause the hght is poor, when, having clogged up with sediment, the wick is at fault. To Give a Stove a Fine Brilliant Appearance — A teaspoonful of pulverized alum mixed with stove polish will give the stove a fine lustre, which will be quite permanent. To Improve Beefsteak. — A tablespoonful of strong coffee put in the gravy of melted butter, pepper and salt to be poured over beefsteak, im- parts a delicious flavor to gravy and meat. It makes the gravy a rich brown. Care of a Coffee Pot. — A carelessly kept coffee pot ■will impart a rank flavor to the strongest infusion of the best Java. Wash the coffee pot thor- oughly every day, and tmce a week boil borax water ia it for fifteen minutes. To Remove Stains from Tableware. — A little saleratus rubbed on with the finger or a bit or linen, will remove stains from cups and other articles of tableware. It will also remove spots from marbleized oilcloths, and many stains from tin war>e. To Beat Eggs Q,uickly. — To beat the whites of eggs quickly put in a pinch of salt. The cooler the eggs the quicker they will froth. Salt cooia and also freshens them. Airing Feather Beds. —Never sun feather beds. Air them thoroughly on a windy day in a cool place. The sun draws the oil, and gives thi feathers a rancid emelL 580 THE HOUSEHOLD. To Clean Diamonds.— To clean diamonds nicely, wash in soap-suds, rinse in alcohol, and dry in sawdust; then brush with a soft brush, and polish with flne tissue paper. fttra-»v Matting. — A thin coat of varnish applied to straw matting will make it much more durable and keep the matting looking fresh and new. White varnish should be used on white matting. To Stop Mouse-Holes. — Stop mouse-hoies with plugs of common hard Boap, and you will do it effectually. Eats, roaches and ants will not disre- gard it. To Take Riist Out of Steel. — Cover the steel with sweet oil, well rubbed in. In forty-eight hours rub with finely powdered, unslaked lime until the rust disappears. To Restore tlie Color of Black Kid Boots. — Take a small quantity ol good black ink, mix it with the white of an egg, and apply it to the boots with a soft sponge. Finger Marks on Mirrors. — ^For washing- finger marks from looking- glasses or windows, put a few drops of spirits of ammonia on a moist I'ag, and make quick work of removing them. To Keep Seeds From tlie Depredations of Mice. —Mix some pieces of camphor with them. Camphor placed in trunks or drawers will prevent mice from doing them injury. To Clean Zinc. — A good way to clean zinc is to rub it with a piece ot cotton cloth dipped in kerosene; afterward rub it with a dry cotton cloth, and it will be as bright as when new. To Imitate Ground Glass. — ^A ready way of imitating ground glass is by dissolving Epsom salts in ale (don't use this as a beverage) and applying with a brush; as it dries it crystallizes. For Rusty Stove Pipe.— Rub with linseed oil, a little goes a good way; build a slow fu-e at first till it dries. Oil iu the spring to prevent it from rusting. Finger Marks on a Piano._To remove finger-marks on a highly pol- ished piano, wipe with a cloth wet in pure cald water. It does not injure in the slightest if wiped dry, and restores the new look at once. To s-weeten Rancid Lard. — Heat the lard, and when melted slice three or four pared potatoes; continue heating until the slices (which should be quite thin) are well browned. To Improve Tin Kettles. — Kerosene will make tin kettles as bright as new. Saturate a woolen rag and rub with it. It will also remove stains from clean varnished furniture. To Wbiten Ivory. — Discolored ivory may be whitened by rubbing it with a paste composed of burnt pumice stone and water, and then place it under a glass in the sun. To Pack Canned Goods.— Pack canned fruits in saw-dust This ma- terial will certainly help to keej) the cans cool in summer and prevent freea- ing in winter, HINTS AND HELFS. 531 Stoves and Fuel— A good range or cooking stove lightens a woman's work so much that every kitcheu should eoiitaiu one ; though the parlor be unfurcished or the house uupaiuted, have a safe, reliable stove with vvliicli to do the lamily cooking. I doubt if there is a man living who would bother with an implement as tiying as a burned-out, cracked, cooking stove that takes three times the fuel it should to heat tbe oven hot enough to bake. A cooking stove should be roomy ; it is a mistake to buy a small stove. A range with six lids, hirge oven, elevated warmiug-oven and other con- veniences is the joy of a housewife's heart. A stove (No. 9) with lour lids, revolving top, reservoir, will do. There are many good kinds made. Stoves and ranges should have large fireboxes. When wood is burned in winter, chunks and small logs can be burned therein at night ; if the drafts are properly regulated, the fire will keep until morning. Tlie casting should be heavy. The drafts, flues and chimney should be cleaned at least four times a year. Consult your insurance policy ; read carefully and fulfil all the conditions. See if your chimney is up to the standard, and that the stove is far enough from the wall. Know that no sparks can escape any place, especially where the pipe enters the chimney. It will pay. Have your fire safe ! Insurance money is hard enough to get when all the conditions have been justly complied with. It is terrible to burn out ! If your stove smokes, find out the reasou and stop it. We get old and ugly soon enough ; don't allow yourself to be smoked. Whatever kind ot fuel is used, insist upon it being good; if you burn wood, have at least half of it dry. Green wood can be burned someiimes, but never attempt to bake with it. Have a woodshed and see that it is filled. Peace is a long step in godliness, and it should be niaiutainod in the family, but disturb it temporarily, if need be, until enough wood is pro- vided to last at least six weeks. Some men say, " Oh ! anything will get burned if we bring it in." Any man who amounts to anvthing knows that women's work is harassing enough without tormenting her with green, wet wood. Whenever I see a large woodpile or, better still, a shed filled with finely split, dry wood, I know that man appreciates liis wife, and his posi- tion in his household. Nothing less than a saint can keep her temper and cook breakfast over a sulky, undecided fire, when the kitchen is blue with smoke, and the wood sings psalms and sheds tears When this is the case my friend, just cook accordingly ; if your other half likes pancakes white' dried and sad. just give him plenty, and do not reinforce them with viands prepared tlie day before. You can eat a lunch after the fire concludes to burn while " he" is feeding the calf. Soft coal makes a cheap and hot fire. It is dirty ; a filter attached to the cistern IS a necessity if soft coal is used. It is better than poor wood. Hard coal is excellent to cook on in winter if the stnve is made to burn it. Patience IS an important requisite when learning to make, keep and use a bard coal fire. It seems easy, and is, when one learns how ; one of the first t lings to learn is to leave it alone. " Never have the coal come nbove the stove-hmng. The fire will not be so bright, fuel will waste, because the draught is not so good. When not using the fire keep dampers closed • when needed, open the draughts. For cooking or baking, no matter how hot the fire desired, having the coal come nearlvto the top of the lining, the fire ought to last four hours without new coal or poking. The top of the stove may be red-hot, the coal piled up to the lids, and yet the oven will not bake. There is too much coal in and the draught is stopped by it." Uasoline is the best fuel for summer; but one must be careful wUeq 532 THE IIOUSEHOLl). using it. One with a double burner for wash boiler and oven, and two single burners cost $16. Two and one-balf gallons of gasoline at a shilling per gallon will do the cooking, washing and ironing one week for a family of four. Then think of the comlort. A kerosene lamp-stove with one burner is very handy. A quart oi water can soon be boiled tn one — Good Housekeeping. Various Uses For Ammonia. — A little ammonia in tepid water will soften and cleanse the skin. Spirits of ammonia inhaled will often relieve a severe headache. Door plates should be cle;ined by rubbing with a cloth wet in ammonia and water. If tbe color has been taken out of silks by fruit staius, ammonia will usually restore the color. To brighten cai-pets wipe them with warm walei- in which has been poured a few di'ops of ammonia. One or two tablespooufuls ol ammonia added to a pail of water will clean windows better than soap. A few drops in a cupful of warm water, applied carefully, will remove spots from paintings and chromos. Wlien acid of any kind gets on clotbmg, spirits of ammonia will kill it. Apply chloroform to restore the color. Keep nickel, silver ornaments and mounts bright by rubbing with wool- en cloth saturated with ammonia. Grease spots may be taken out with weak ammonia in water ; lay soft white paper over and iron with a hot iron. Ammonia applied two or three times on a fresh cold-sore will kill it. It will drive it away if used wlien the cold-sore is first felt. A tal)le8poonful of ammonia in a gallon of warm water will often restore colors in carpets ; it will also remove whitewash stains from them. Yellow stains, left by sewing machine oil, on white, may be removed by rubbing the spot witli a cloth wet with ammonia before washing with soap. Equal parts af ammonia and turpentine will take paint out of clothing, even if it be hard and dry. Saturate the spot as often as neceesaiy, and wash out with soap suds. If those who perspire freely would use a little ammonia in the water they bathe in every day, it would keep their flesh sweet and clean, doing away with any disagreeable odor. Old brass may be cleaned to look like new by pouring strong ammonia on it and scrubbing with a scrub-brush ; rinse it in clear water. Put a teaspoonful of ammonia in a quart of watei-, wash your brushes and combs in this and all dirt and grease will disappear. Rinse, shake and dry in the sun, or by the fire. Flannels and blankets may be soaked in a pail of water containing a tablespoonful of ammonia and a little sud^. Rub as little as possible and they will be white and clean, and will not shrink. One teaspoonful of ammonia in teacupful of water will clean gold or silver jewelry ; a few drops of clear aqua ammonia poured on the under side of diamonds, will clean them immediately, making them very brilliant. — Good Bmisekeeping. Shaking Carpets— It is a much better plan, when it can be afforded, to have the carpets talcen away and cleaned by a carpet cleanser, who has the room and all the facilities for this kind of work, than to attempt it at MINTS AND HELPS. 533 home, where the proper toola are wanting. To be sure, where there are many carpets to be cleansed it would be expensivu having tbem all done out, tlierefore it might be best to send the heaviest ones to tiie cleanser's, and the rest mij^ht bo dune at home. Wlien taking up the carpets, be sure that all the tacks have been removed from them for it isn't pleasant to have the point ot a rusty tack run into the hands and aside from the pain of such a wound it has also its dangerous side. Very often, as in the case of thick, heavy carpets, the tacks will not come out until the carpet is taken up, and then remain embedded in it, and it is this kind that ought to be carefully removed, as they are generally rusty. Take out tlie carpets into as large a space outside as you can ; an open field is the best. Place the woolen and cotton carpets across two strong lines, the wrong side out. Have two switches or rattans about as thick as those formerly used in schools, and with these beat the carpets free of all dust. It is always best to have two people beating at once, each one having a switch ; but if only one person is engaged in the work, when he cannot use a switch in each hand one will have to do it. Never use a straight stick, broom handle, or anything that will not bend to beat a carpet, for if the carpet is old, it will soon wear a hole through it. When it has been thoroughly beat"n, remove from the line and shake well ; then, if convenient, lay it right side up on the grass and give it a good sweeping. Where grass is not to be found, it may be taken in after shak- ing, and when down be given a good sweeping. Brussels, tapestries and any of the heavy grades of carpeting cannot be done properly on a line, but ought to be spread out on the grass right side up and thoroughly switched, then with a stiff broom swept until all the dust is removed. Beating tin se carpets on the wrong side will have very little effect, and to cleanse them thoroug)dy they must always be switched on the right. Wlien putting down the carpets, change them about so the wear does not all come in a few places. Stair carpet may be made to last for a much longer time than ordinarily if it is changed about each spring, also if the edges of the st.iirs are heavily padded each time, as it is in these places it wears out quicker than anywhere else. Put plenty of salt around the edges of the carpets before putting down, to prevent the ravages of moths. When the carpets are fitted to the rooms and tacked in place, take out all grease spots by rubbing with a flamiel wet in ammonia water, afterward when removed rubbing the spot with a clean clotli until nearly dry. Some spots, being obstinate, will require more ammonia than others, also moi e rubbing. Bed^ and Bed Slaking. — Not many years ago no girl thought she was ready to be married until she had one or two large, fluffy feather beds ; now we seldom see one unless it be on grandma's bed, who, having slept on feathers all her life, cannot think of giving them up now. If a feather bed is used, it is a good plan to have a slip cover for it, which can be taken off when soiled and replaced by a clean one. These slip covers are also nice for a mattress. It seems to me that the ideal bed is any one of si^veral kinds of good spring beds, with a good hair mattress ; over the mattress a thick, white blanket and then the sheets, with blankets enough for warmth. The outside cover- ing for the bed may be anything that suits the taste of tlie occupant, but I confess to being old-fashioned enough to prefer a white spread to any other, . . . / ^ , 534 THE nOXISEHOLD. The nao of sheets is to keep the bod and otlicr bed-clothes clean, and the mider sheet should always be put ou with the wrong side down and tucked in all around the mattress, then put ou the other sheet with the wrong side up, so ihe two right sides will come together. Let the upper sheet come just to the headboard of the bud and leave the extra length to tuclc in at the foot. Put ou the blanliets and spread so they will come about six iuches from the head, and turn the top sheet over them, tuck all in well at the foot and sides, and tlie lied Is ready for the nillows. If one is always careful to put the sheets on with he right sides together, the clean sides will always come next the other bedding. • This is one of the first tilings to teach little girls about bed making. It used to be the rule in every well-ordered household that all the beds should be made very soon after they were vacated in the morning. When we think that all night long exhalations are passing off from the bodies of the sleepei'S and br-iug absorbed by the bed-clothes, we can see how neces- sary it is to have the beds well aired and, if possible, exposed to the purify- ing influence of sunshine before tliey are made un. Every member of the family should be taught to set a chair at the foot of the bed, turn the clothes down over it, lay the pillows on another chair and open the windows of their rooms before they leave it in the morning. At least two hours should be allowcil for the bed to air before it is made. Ho-»v to Disinfect. — Clothing which requires disinfecting should be submiited for about three hours to a temperature of 250 deg. in a chamber charged with sulphuric fumes from a large quantity of sulphur. The cham- ber should be so constructed as to prevent the fumes from passing off. No germs can stand this. After a room has been used by .a person sick witlt any contagious dis- ease, it becomes necessary to disinfect it before it iS fit to be -used again. This is done by removing and burning the paper on ihe walls, removing the bedsteads and other furniture, and exposing them to air and wind, and giving them a fresh coat of varnish ; by having' the mattress made over new and the hair boiled ; by bn ruing in the room three pounds ot sulplmr, and by whitewashing, painting and papering the room anew. Now that it is generally conceded that consumption is caused by germs wliich multiply in the lungs, a method of disinfecting them, which ^hall bo harmless, has been sought for, but as yet without avail. Tlie vapor of creo- sote, the oil of the eucalyptus and carbolic acid have been tried, and, to some extent, they may paralyze or stun the germs and prevent their mpid increase ; but as the passages of tlie lungs are delicate, and the vapor can- not be brought very near to tliem without injury, the good effec's are slight. But there is one method which cannot fail to prove beneficial, and that is the inhalation of large quantities of fresh, pure air. This is worth more, than any disinfectant for the lungs, and can do no harm. Items on House-work.— Good housekeeping consists in continual care for small things, which in themselves are nothing, but in the total make up the comfort of home life. It is a simple matter to see that all the house stores are kept on hand, that each match-box about the premises is filled, tha,t every room has a convenient receptacle for matches and one for burned matches. Yet the neglect of so trifling a matter may cause some one, hunting in the dark for a match, an enormous amount of annoyance, A good supjily of nice brown papers laid away carefully, and a bag or box containing differ- ent kinds of twine, cost a housekeeper nothing, as they may be saved from HINTS AND HELPS. 535 parcels ; ypv to be Iinlepeinlent—To save is absolutely the only way to amass a solid fortune, aud if the wives of poor men would only realize this fact, it would be much the best for them. People who start in the world without meaufl must either be content with poverty all through life, or be willing to deny themselves many things, and save, to lay the basis of in- ■ dependence in the future ; there is no other certain mode. Yet we will hear many women, who indulge in dress, entertaining and other luxuries far, far beyond their means, bemoan their minfortune in being poor. For- tunes do not come, as many suppose, by chance, and we make no more fatal mistake than in thinking we are mere creatures of fate. Every one may make or mar his or her life, whichever they may choose. Fortune is for those who, by diligence, honesty and frugality place themselves in a position to grasp the boon. If liousekeepers would only study tlie art of being saving in little things, such as may each in itself seem insignificant, but when put together amount to a great deal, it would contribute vastly to their prosperity. Then, to learn to cuitail all unnecessary wants, as well as to spend money always wisely and economically, much suffering in old age would be avoided, and many more comfortable fortunes amassed. The best evidence of frugality is a yearly deposit— let it be ever so small— in a savings bank, aud the way to reach this good fortune is for women to be frugal, diligent and industrious, giving such an example to husband and children as will lead them to join in the strife for independence. Making Tea—There is something intellectual associated with the tea- driuker-S-a pleasant gossiping sort of intellectuality. In spite of all the lectures which have been read against it bv those who make their living by reforming tJie human race, tea is without donbt a great blessing of modein living, restoring the tired workers and refreshing the neiwes without excit- ing to • unnatural or strained ex'-rtions, like other stimulants. If we were to follow all the wliinis of the numberless,, would-be hyajienic reformers, who have arisen in these days to condemn every good tiling the Lord has given us, we should be reduced to a diet of bran and cold water. Exces- 53G THE HOUSEHOLV. sively strong tea is to be avoided, not only because it is not wholesome, but because, like all unwholesome things to a healthful palate, it is not good or pleasant.. In Russia, where the best tea in the world is made, it is never strong. It is made in five minutes' time, and with water which has boiled but a moment before. It is left to draw the space of four or five minutes, and drank at once. It is a barbarism to boil any kind of tea. The best grocery stores usually keep Oolong, English Breakfast, Hyson, Young Hyson, Gunpowder, uucolored Japan and Formosa. Tlie Formosa is one of the finest teas in market. Young Hyson, or green tea, is seldom used alone, as it formerly was, but it has been generally superseded, of late years, by Japan tea. Oolong is seldom used alone, but it frequently is sold in mixed teas with equal parts of Young Hyson or uucolored Japan. English Breakfast tea, as its name indicates, is a morning tea, never served by punctilious drinkers of tea after cue o'clock. Ho-w to Coolt a Steak. — Now, if you only knew how to cook a steak to make it good, that would do, but it always makes me sick to see a woman cook a steak. She invariably puts her frying-pan on the stove, and puts in a chunk of grease about as big as my fist ; and when it is hot enougli to begin to crackle, she puts in her beef, and never thinks of covering it. The smoke and steam from it goes to the very ceiling. After she cooks it in this way until it begins to look like an old, rubber shoe sole, she calls it done. When you go to eat it there is no more taste in it than a chip. Now, if you want a good bit of steak, have a clear, hot tire, set your clean, empty pan on a spot, cover it up, then pound your steak, and when your pan is very hot lay in your steak, and cover quickly. As soon as it has crisped enough to let go its hold on the pan, tury over and cover quickly ; turn again as at first, and continue to do so about every two minutes until you have turned it about sis or eight times. Have a hot, buttered dish ready for it and lay it in ; add a sprinkling of pepper, salt and sugar, and cover tightly. Now, if you wish a gravy, put a bit of butter in your pan. When hot, rub in a pinch of flour, add a small teacupful of boiling water, let it boil a few minutes, then put in a gravy-l)oat instead of putting it over your beef, to draw out the juice. Now try this plan just once, and you will see you women know nothing about cooking a good steak. Medicine in "Vegetaljles. — The following information may be useful, to some, if not to many : Spinach has a direct effect upon the kidneys. The common dandelion, used as greens, is excellent for the same trouble. Asparagus purges the blood. Celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia. Tomatoes act upon the liver. Beets and turnips are excellent appetizers. Lettuce and cucumbers are cooling in their effects upon the system. Onions, garlic, leeks, olives and shalots, all of which are similar, pos- sess medicinal virtues of a marked character, stimulating the circulatory system and the consequent increase of the saliva and the gastric juice, promoting digestion. Red onions are an excellent diuretic, and the white ones are recom- mended to be eaten raw as a remedy for insomnia. They are a tonic and nutritious. HINTS AND HELPS. 537 A soup made from ouious is regarded by the French as an excellent res- torative iu debility of the digestive organs. Novel Uses for Old Papers. — Most housekeepers know how invaluable newspapers are for packing away the winter clothing, the printing-ink act- in" as a detiance to the stoutest moth as successfully as camphor or tar- paper. For this reason newspapers are invaluable under the carpet, laid over the regular carpet-paper. The most valuable quality of newspapers in the kitclien, however, is their ability to keep out the air. It is well known that ice completely enveloped in newspapers, so that all air is sliut out, will keep a longer time than under other conditions, and that a pitcher of ice-water laid iu a newspaper, with the ends of the piper twisted to- gether to exckide the air, will remain all night in any summer room with scarcely any perceptible melting of the ice. Tliese facts should be utilized ofteiier than they are in the care of the sick at night. In freezing ice-cream, when the ice is scarce, pack the freezer only three-quarters full of ice and aalt, and finish with newspapers, and the difference in the time of freezing and quality of the cream is not perceptible from the result where the freezer is packed full of ice. After removing the dasher, it is better to cork up the cream and cover it tightly with a packing of newspapers than to use more ice. The newspaper retains the cold already in the ice better than a pack- ing of cracked ice and salt, which must have crevices to admit the air. Care of Hardwood Floors.— " There are very few persons," said a hardwood dealer, " who understand how to take care of wood flooi's. I hear complaints continually that hardwood floors crack and break off in slivers, and thus soon become rough. Such floors have been washed up or scrubbed with strong alkali soaps or washing fluids, which will ruin a floor of oak iu a short time. A hardwood floor should be swept up and polished at least once a week with an iron-backed polishing l)rush. By this process in a short time the floor will have attained a beautiful glassy surface, from which any dust can be easily removed with a hair broom or one of the pretty Japanese brooms with bamboo handles." The polishing brush is an important article in any house where there are hardwood floors. It is very heavy and is drawn backward and forward by means of a long handle. Such brushes cost $5 and $6, but wear a lifetime. The largest size is too heavy for a woman's use. If an egg or any such sub- stance drops on the kitchen floor, the spot should be washed up and oiled with raw oil, and avoided for a few days until the oil has become oxidized. When a floor i^ waxed this polishing brush becomes a necessity, as no hand rubbing is heavy enough to take its place. To Destroy Motlis—Eeamur, more than 150 years ago, made quite extensive researches on clothes-moths ; and, observing that they never attacked the wool and hair on living animals, he inferred that the natural odor of wool, or of the oily matter in it, was distasteful to them. He there- fore rubbed various garments with the water in which the wool had been washed, and found that they were never attacked by moths. He also ex- perimented with tobacco smoke and the odors of spirits of turpentine, and found that both of these were destructive to the moths ; but it was neces- sary to close the rooms very tightly and keep the fumes vei-y dense in them for twenty-four hours to obtain satisfactory results. Mr. C. H. Fernald, of the Massachusetts agricultural college, has always found that any matei'ial siabject to the attacks of moth may be preserved 538 THE HOUSEHOLD. from tbcm if packed away with sprigs of cedar between the folds. Tlie odor of oedar is so disagreeable to'iheni that they will not deposit their eggs where tins subHtauce is preseut iu full streugtii. Cliests of cedar, or closets tinished iu the same wood, will protect clothiug from moths as lou"' as the odor is strong; but tliis is lost with age, aud then they ai'e no pro- tection. It. must be remembered that the odor of cedar, camphor, etc. only prevents the moth from laying her eggs on the fabrics, biit if the eggs are laid before the garments are packed away with cedar, etc., the odor will not prevent the hatching of the eggs nor the destructive work of the larvae afterward. Clothing may also be protected from moths by packing it in bags made of either stout paper or cotton cloth, if made perfectly tight, but this must be done before the moths appear on the wing iu the spring season. Crystallizing Fruit. — Though no authority on'crystalliz'ng fruit, i.e., professionally, there is a simple process for home crystallizing, which I know of. The fruit is dried first. For this the finest fruit is selected. It must be very ripe, then thoroughly dried, and after this " sweated." Tlien it is dipped in the very heaviest syrup one can make, say that used for candied fruit, which is a gill of water to a pound of sugar. I can give no exact rule for time of dipping, two or three minutes in the hot syrup. Then the fruit is dried again. This process makes a delicious article, and lor this reason. The dried fruit, without sugar, retains all the fruity flavor, and the dipping process after the drying does not penetrate the fruit so as to destroy that fine, natural flavor, but merely adds to it the taste of the sugar ci-ystals which are formed on the surface. It is unnecessary to say that the very best granulated sugar should be used. I might add that some confound crystallized fruit with sweetmeats or candied fruit. As I under- stand the matter, the difference between tbem is this : for the former the. fruit is dipped in the syrup after being dried, not cooked iu it ; while for the latter the fruit is cook d, slowly and carefully, in the heavy syrup, and then dried. — Good Housekeeping. Roast Turkey, Goose or Duflc. — To cook a turkey, goose or duck so that it shall be " a tiling of beauty aud a joy" — as long as it lasts — requires culinary skill, and any one who is at all doubtful about the process should follow the recipe of some good authority. Here are Miss Corson's direc- tions: Lay it in- a pan with a slice of salt pork under and another over it, unless it is very fat, in which case it will yield sufficient dripping for bast- ing ; brown it quicidy, but do not burn it ; then season it with pepper, salt, and whatever sweet herb has been used in flavoring the stuffing, aud baste it while it cooks with the drippings in the pan ; if the oven is of the proper temperature, not too hot, no water will be required for basting, aud if only the drippings ai-e used for this purpose the full flavor of the bird will be preserved. If a " frothed " surface is desired, occasionally dust the bird with flour from the dredging box while basting it. To make tlie gravy, have the meat from the giblets chopped fine, and the broth in which they were boiled hot when the bird is cooked ; remove it from the dripping pan and keep it hot ; if there is more than about h If a cup of dripping in the pan pour it out, and keep it for frying potatoes in ; pour into the pan two tablespoonfuls of flour and stir over the fire until it is brown, and then add the chopped giblets .^nd enough of t'leir broth or of boiling water to make a good gravy, and season it palat bly. Al)out fifteen minutes to a pound is generally allowed for baking poultry. HINTS AND HELPS. 539 Clilinneya and Soot. — There i8 nothing more vexatious than a stove which doea not perform its duties, yet there is no more certain test of an incapable servant or housekeeper than continual complaint of the stove. Thei-e are very few poor stoves. All first-class iron-moulders make good kitchen stoves, which only require to he set right, kept clean and treated intelligently to cook well. It is not at all an uncommon thing to find the principal dampers of a stovo in regular use sealed up witli soot and ashes, and the fines of tlie oven overflowing ; and yet the mistress of the house is wondering why the stove smokes or why the oven does not hake on the bottom. Even when every damper in the stove is in order and the oven fines are clean, the flue of the chimiiey may be so choked with soot that the stove cannot get a breath of fresh air. A chimney in steady use in the kitchen ought to be cleaned at least once every two or three years to insure draft. Slime chimneys may draw well for years without cleaning, but they are exceptional. If the kitclien fire does not come up clear and bright in half or three-quarters of an hour after it is started, there is something radically wrong about the drafts. As often as cmce a month all the oven fines should be cleansed. This is not a i>leasant task, but it is necessary. To Beat an Egg. — Any child knows how to beat an egg, which is true so tar as that any ouo by dint of patience and a fork can beat an egg to a froth, but one person will take fifteen minutes and have it less light than another in five. The one will beat fast, carrying the fork back and forth, but entangling very little air ; the other will lift the egg, as it were, with each beat and throw it over ihe fork. This is tlie proper way and does the work in half the time. Acquire the liabit of beating eggs, or anything else, from the elbow, not using the whole arm ; the fatigue will be much lessened. The use of egg-beaters has made egg-beating for cakes, such a formidable ta.8k ill our mother's days, a very light one in ours, hut for beating just one egg a fork, even now, is often most convenient. Even with a beater, how- ever, the best results are obtained by observing certain rules. In hot weather leave the eggs in ice-water or on ice, because they then become so thoroughly chilled that in boiling them you cannot estimate the time re- quired, and should they become frosted they ai-e inferior for all purposes. In beating the wliites of eggs a tiny pinch of salt will tend to facilitate the work. — Good Housekeeping. Cleaning Finely-Polislied Glass. _Tlie finest kinds of glass, includ- ing plate for windows, as well as that used for tableware, iire comparatively soft ;ind easily scratched ; and, according to The Decorator and Furnisher, French mirrows and other highly polished surfaces are often dimmed and scratched by the use of harsh cloths and newspapers in combination with polishing and cleaning powders and soaps especially recommended for glass cleaning.- Both potash and soda attack glass, and are capable of re- moving or greatly injuring the polish. Even common soap and water dim the surface perceptibly after frequent applications. For windows, mirrors, glassware and poli^^hed glass generally, it is best not to use soap for ch-aning, and to employ only the softest and finest of cloths. Polishing powder, polishing soaps— and, in fact, anythmg harder than prepared chalk— should not be tolerated. For fine glassware, mir- rors, etc., al'^ohol and water is probably the most convenient and safest liquid that can be used. No polishing powdcn- to he found in the market IS fine enough to improve or preserve the polish of the liettcr kinds of glass. In some cases a little acetic acid or lemori juice may bo added with ad- 540 fllE no USE no LI). vautage. Upon wiudows whiting or prepared challc la frequently recom- meudecl, but the polish obtained iu this way is inferior to that given in manufacture. Various AVays of CooUing Onions—There are not many ways of preparing onions, and perhaps there are none superior to "plain boiled." If the water be changed once or twice while cooking, they will be more delicate, and they must be thoroughly tender all through. Drain all water from tiiem, ;ind season with salt, pepper and plenty of sweet butter. As a change, a cream sauce may be poured over them jr.st before serving, but one would tire of this method if repeated too oneu. After being boiled until tender, they may be \mt in a buttered baking Jish, sprinkled witli pepper, salt, a teaspoonful of butter iu the center of each onion, covered with bread crumbs, and baked slowly one hour. They may then be served pliiin or with cream sauce. The large Spanish onions are particularly nice for slicing raw, and if served with a little oil and vinegar, make a good salad. Onions are an indispensable seasoning for most soups, and in many cases if they are sliced and fried brown in butter, before adding them to the souj) stock, the flavor is greatly improved. A potato salad woi;ld be very tame indeed without a Hlight flavor, and there is no doubt that in time this valuable vegetable, so rich in nitrogenous food, will take a higher rank than is at present accorded it, upon our tables. But, one word of advice, don't fry it. Celery Variously Served. —Crisp, white celery is always delicious ; eaten simply with salt it, perhaps, pleases the true celery lover best. The prettiest way to serve it is iu the low, shallow trays or dishes of glass, some of them beautifully mounted iu silver, that are now provided. Who has not mentally anathematized the old fashioned tall celeiy glass, from which it is almost impossible to i-emove one stalk without dragging two or three more out upon the spotless damask? The tall glass should be rele- gated to a dark corner of the china closet. Uncocked celery salad is also delightful, and few people would think of using fine celery other than in the two ways mentioned. But when celery is not of the best qualiiy, perhaps a little tough and poorly bleached, then comes the cook's opportunity to make a new and excellent dish by pre- paring it the same as asparagus, like which it may be eaten hot or served as a cold salad with sauce. To Render a Cellar Dry. — A problem which the builder, owner and architect has to deal with every day is to render a cellar dry. This may be done in a variety of ways, which will depend ui)on the circumstances sur- rounding the case. One of the most effective means of keeping a cellar dry is to build an area wall around the whole of the site, so that earth does not rest directly against the walls of the house. To form such area a four- inch wall is built parallel to the main walls, and about two inches from them. Tiie bottom of the enclosed space is formed into a gutter, so that any water that finds its way through the outer casing may have an oppor- tunity of running away to the drains. The top of the cavity is usually covered in just above the ground line with a row of ornamental bricks, or sometimes with bricks laid on edge. When these means are adopted it is desirable that openings in the main wall should be provided for ventila- tion. HINTS AND HELPS. 541 Cleaning AVindows._Two servants living in adjoining houses were talking recently, says an exchange, about their methods of cleaning win- dows. The one whose windows always looked the brightest said she selected a dull day lor the work, or a day when the sun was uot shiniug on them, because when the sun shines it causes them to bo dry-streaked, no matter how much one rubs. The painter's brush is the best article for this purpose, then wash all the woodwork before the glass is touched. To cleanse the glass, simply use warm water diluted with ammonia ; don't use soap. A small stick will get tlio dust out of the cornel's ; then wipe dry with a piece of cloth ; do not use linen, as the liut sticks to the glass. Tlie best way to polish is with tissue paper or newspaper. To clean windows in this way takes much less time than when soap is used. A Convenient Pantry — A house that lacks that great convenience, a butler's pantry connecting with the dining-room, may find a very con- venient substitute for one in a tall screen placed near tlie kitchen door. If of strong material, the screen may have a shelf fastened to the inner side, on which may be placed the dessert and fruit plates until ready for use. A small table behind the sci'eeu may hold other necessary articles, like a pan of hot water and towels to supply clean forks and spoons to the table, or to hold delicate tableware that cannot safely be washed in the kitchen. Such a pantry may easily be constructed by the hoi;se carpenter. A well-made pair of clothes frames, covered with marbleized oilcloth on one side, and Canton flannel or cretonne on the side to be exposed to the room, could be used for a screen. Bugs, Mildew, Stains. — Cockroaches and water-bugs can be destroyed with a mixture of chloride of lime and sweetened water, or with pulverized borax scattered freely wherever the insects appear. To remove mildew, make a carefully strained solution of a quart of water and a heaping teaspoonful of chloride of lime. Keep dipping the mildewed article into the solution until the spots disappear ; then rinse thoroughly in clear water. Tea stains can be removed by pouring boiling water through the fabric. Mosquitoes may be kept away by sponging the body with a diluted ex- tract of pennyroyal, which also allays the pain of their bites. To Clean Glass and Paint. — To make more easy the cleaning of windows and paiut, get a large sponge, such as is used to wash carriages, and a chamois skin, and go to work. Use lukewarm water. Wash off the windows, glass and frames thoroughly with the sponge, then witli the skin wipe them off, and no rubbing will be required. Proceed the same with the painted work above the house, and you who try it will fiud your paiut and windows never looked so well before. Wring the chamois as di-y as you can eacli time you use it. One advantage of this method over the old way of cleaning is that no lint is left on paint or windows. A handy thing to have for the window corners is a tooth brush to take dust or dirt out. If the paint has been white and turned yellow take a little soda on the sponge and rub over it, washing off with clean water, and you will be surprised to see how much better it will look. Or if the window sill has any grease spots on it spread the soda thickly over them, then scrub with soap and water. Canning Fresh Beef._"Wc take all the rough pieces that we do not want fresh nor to corn. If very fat, remove the most of it. Boil very terj- 5i2 Tim II0U8EU0LD. der, salt and roaat same as for the table ; take from the kettle, remove al\ the boue aud griatle, pick or cut in convenient pieces to go into the cans ; then put into a pan, season and set over a kettle of boiling water, cover tight. When hot as you can get it, commence filling a can, and press thoroughly witli a stick made like a potato masher, as you fill it, having liquor enough to expel all the air. Fill and seal, using sell-sealing cans ; if they are perfect there will be no trouble about keeping. All that have used it pronounce it a success. It can be eaten cold or warmed, or in meat pie. Any sized cans may be used. To Clear "Water Pipes. — A retired plumber thus gives a point for the gratuitous relief of householders : " Just before retiring at night pour into the clogged pipe enough liquid soda lye to fill the 'trap' or bent part of the pipe. Be sure no water runs iu it uniil the next morning. During the night the lye will convert all the offal int