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AGRICULTURAL OARB AND CHURNING OF SEPAR- ATOR CREAM. Oty T. 0. Itofsi*. Omtwlo Acrlcrultur- Tb* «rMm btting at a high teinper»-| tbn buttnr e*.tberitiB too muoh 1)7 th« addltioDal churnini. Always run the ahum at a bi^-h â- (wed wbea (lalBbing Uw ofaiuxnlo^, and wben waablnfl- WASHING. Th- yjiatlty of water uaed for waeh- In^ the butter abould be equal to the quantity of cream churned, and should be at a temperature of from 54 decrees to 58 <l«t|jrreea in wintetr and 48 degrees in summer, if the butter is to be lalted tu,. - .» <x>a.es f«»n the "Parator., »^the^^rke, ; ^and a^ 4^de^re«s^ It w Tery necMsary that ample pro'>-| churn. If the water which you have in •ioQ bs made too' cooling it to a proper summer in loo warm, use about two ripaniiii tempwature immediately al- quarts of salt in the watw and let it iJi â€" !r^ ui_i. ,i~„i«„ on/i Btoud for ten mmutee before drawin.g <*r separation. Ul#h ripening and,^„ Avoid umn/ waU^r at high and low ohurutnit Ismpnraturea give the butter , tMnperatures on the same lot of but- • suit, oily texture that dlminislMS Its . ter. a« it has a tendency to caiiHe wa.lii<. Plot). ..f i<<<. •h.nilil tw B«nurel»i wbito ap«cks and an unevon bo<ly in the Talus. Plenty of loe should be "^ou^eiy , ^^^^^^ »-^^.j^^^ ^^ j^^^,^ u, to be i.a< k- stored at the proper time for use whenu<j („,. eip«rl, or held for some time^ ftseded. and a cream cooler should be{wBah it twice, but imly pnce when it nuule to hold loe and water, over which > going into consumption within alKiut ,. ., . .. „._,. 'a mouth. l'nwii*hc<l butter, from the crsam may flow from the »ej»r»- ^ream churned at a low temperature, tar to the oreuiu vat. This vat^jves good satisfaction, if it is put up should be deep and narrow with a eev- in pound prints and forwarded to mar- en or eirht inch space around it for ''<â- '«« »"on"" 'tis made. This method •« ui C1.SU1. luuu Dyuvc> <i..^u« I ^.^j-ij^ „pj| ,„ fjjii ,^jj,| vnuier and where watea: cmd ice. so that, for niwnmg, tbe|yya,^r is scarce. When not ini«n<lii«^ OTMuu may be coaled to sixty degrees, to wash the butter, the maker will find within one bi»ur alter seiwralion, and " an ax'vanta^ to add an extra quan- ,. I lity of very cold water to the contents torn, lower tsmperatuxo in warm wealh-j^^f ,^^^ ^^^^.^ ^^^^^ ^j,^. ^runules are the, •V. I proper size, and revolve the. churn In creameries where the cream cannot, nuicklv for a fe>w I urns U>fore draw- he .uinkVy u^«l to si.ty '^,'^*. ^^^{^^t^^^^'lir":^, lh%^\ZZ taitberr-naakcr thould persist m cwlmg ^ more freely and ^ive leas trouble when until a triupenilu^c lower than sixty . wort'' lii^ tbe Imtter. It is also \nc1I to ds«Tee«i is re.acbed before night, espec- [ "•«; a ''(H« »ater |o )va«h the Initter- rTT , , , ,1 7 . n"'k fiom around tjie butter when UUy la warm weather when tbe I't'^' ^ oejtT done working, but none on the Uk scid is already develoi)iiiig in the, butter, mitk before sepaxating. .SAL'l INti. If the ci*aDi is to be lield for two days The butter should remain in the churn h^ore churning it should .* <^l^ ^t<tu!^ J^^^^^ or^^^^u^i^^ finu-two degress In winter and to HI- , have a fine even j^rain. and l>e kept in ij degrees in sunuuer. At these low , a clean, cool place, free from l>ad odors, ripruin* temiwratures, the texture oil The salt Should Im- fi-e.^h and clean. I'se ^J^ , ^ , . .. „ 1. ij ,,. labout one and bne-euhth ounces of the bultar la belter. Cream should be g^ll to eairh twenty-five iK.unds of milk, •tUred frsquenlly for the first six aeparaled, or to the nunilier of pounds bourn after ssparatioo and occasionally of milk required to make a jiound of afUTH^ while ripening, to -P-e ["^i^-- «f.- aW^h^a.J^of II. ^^^^^^ Us flavor and m-^n it more uniform- (he salUxl jioition under. Sift on some (jr. moiv, and turn the churn the oppo- We think that the beet results can'"",^ "a.v •».'• <•}« remainder of the un- . .„ , . , ,..1.1 I "alle<i portion le exposed; then sift on bs atUined by using a starter lo .level- ti,e remainder of the salt. Use a lon^ •!> laoliu acid in tbe cream, sufficient wotKlen fork or spude lo mix the bul- te cause it to thicken, or coagulate, ''*''" and salt evenlj. If the work is done ..bout si, o, eight hour. l«fore the time | P^'tt '^ii:! "^he^X^tM '^ tor churnin<{. Our experience is that a 'main in the churn, if the room is cold |ood clean flavored starter uwd in this j enough ; if not, it should be removed way improves the flavor and keeping! [" '*'* "<>'<' "'""'(f room for from two ',,. -...., . ,, .u I '" '"""^ hours l>«^fol•e workinjf. baiting quality of Ihe butter and enables the: ,„ the churn is the most perfect method tmtter-maker to riiieo the cream more, of Halting butter, as b> that metho:t a uniformly from day to day. The cream'â„¢""' *"'«'" •^^"'"â- . '" '>l>'a>n«l and the . ,, , , , ,, texture of the butter is preserved in Bb0uld always be carefully examined ^ conM-quen.v of less working being nc- before retiring at nighi and the iter- 1 c«>»4iry. When suiting butter on the â- on in charge may arrange to have the i "'"''•'''â-  ""♦* slioul one ounce of salt lo ; one jKMiiid of wa.Hh«d butter, and one anil a cjuarler ounces p«T |M>und of un- temperature gradually lowering some,- • what, espe«iiilly in warm weather, so' wa-died'lmtter, varying the quantity to long us the ripening is nut dsit«ye<l tooi'-uil |be taste of the market. About one-half to three-quarlem of an ounce per pound suits Ihe English iiuirket when the butter i> shijiped fresh. WORKl.NG THK BI'riER. much. A BTARTEH. Take one gallon of skim-milk or fresh S'hole milk <having a good flavor) for Muih ten gallons ot cream to be rip- «>ed and warm it tx> ninety degrees- 1^„„ ^^^i,y„^ ^ternal«ly 'on Ihe r,- add to it about a gallon and a half of i Tolving worker. When the butter is Work carefully and evenly all parts of Ihe butter alike, turning in and out olesji water for each ten gallons of milk used in muki^ij the starter and ^l in a clean warm place fat twenty hours. Then break up or stirring, and strain , _ the amount ne.-essary to ribnii It prup«!|rl.v in the desired time. When a g<xi<l flavor is got in this way, i( is lulvlsabie to propagate it liy Poa- pei in a ctean w io Iw^tj-four I line by pouring ' Lnfo tbe crejun tl 'hen a fti IvIsaWe t . , _ t^irizin^ the milk' iiMd in making Ihe Ited on the revolving worker, the worker should be turned twenty-four timre to finish tbe butter at one work- ing. When t lie butter is to lie woark- ed twice, about eight turns the first Lime will be sufficient, and say ten turns, HI just enough to malu- Ihe color even, the second time. \Vp prefer work- ing butter lwic»i when packing for ex- iiori, OS in this waj we get Ii-mh mois- liire, a closer body and a more even «xil- or. It is also preferable lo Ihe one- working iiivth(Hl for the inexjieriejiced â- tsxteT from ds.y to day. l>o thin by stilting the uiilk in IwlliDg water and stirring ^ointantly while it is heiiling ! iJiyfiVr-maker te lOO dttgrees; then remove and lot j when Ihe butler is salted in the •land for twenty or thirty minutes. | „hurn. fen lo fourteen revolutions of A».l«"?>a*"? I"n<* in "»ld water and sUr , the worker will he sufficient, Ihe aim remove the exceas ot moi.sture an even color. This fhoiijd lie AiierwaiiiB piace in coin waisr anu sur i the worl fill it cools to seventy-five or eighty being lo degrees; »hen add alKmt a quart ol the a„,i ~j,.t old etarter (having the boo<I flavor) to Hn,„> ;„ (having t he good flavor) Mu-.b n u gj.llons of Pasteurized milk, with a gallon and a half of clean wa- ter at the same temIK^^al ure. Mix and let in a clean warm place. Do not stir again until it m wanted ; then use from une to four quarts of the starter in ea<;h ten gallons of cream to Ix- ri|iened, Tarjing according to the condition of tbe cream, the season of the year, and done in every case. The Inillor, when working, should in no cas<< be colder in winter or warmer in summer I han fifty-five degives. PACKAGES. Ash or spruce tulis should be Roak- ed for twenty-four hours with a strong. hoi brine, or for two dayM with a cold lirine ; then lie washed clean and lin- the lime allowed for the cream to rip- i «i wi'lh parchment paper. Tul» or *â- '"•, , , , , , , , boxes lined with jiaraffin wax should Ihe starter should lie put into the eig© have iianhment paper inside. Pack oreaio val when the si'iuirat ing be gins, to fix the flavor of llie cream be- Mnt any desirable bai-teria develop in CHUnNING. Separator cream should (Minlain about thirty [ler cent, of butter-fat and lie cooled lo fifty-two degrees t< degrees in winter and "" oondiUon regarding tamperatnre and ls«:tio acid. A safe rule in warm weath- er is to cool tbe cxeam Iminediateily to fifty.«Lx or fifty-eight detfrees, hold at this temuerat ure over night, and churn al abouC fifty-eight degree in tbe morning. When The ctreom is deliver- ed cold and sweet in tjje fall, the tem- perature should be raised to sixty de- grees to ripen. Home freeh butter- milk may be vised to hasten tbe rip- ening proccMS. The cream may be churned at sixty degrees in tbe fall. Perfect cleanliness and fresh air are extremely imjiortant factors in a creameryâ€" so important that, without them, success is imjioesible. _^^ _• PEARLS OF TRUTH. As it addetb deformity to an ape to lie so Uke a man, so Ihe similitudie of Hupersiition lo reiitjion maketi it the more deformed.â€" IJa<:on. Po;ver eier-iaed uilh violence has sel- dom been of long duration, but temper and moderation generally jiroduoe per- manence in all things.â€" Seneoa. Thp fiuialler tlie drink, the clearer the head and the cooler ibr- blood; which are grta! Icn f:t* in temper and business. â€" »\ iliioui Perm. ThiTc is no thought in any mind, but It quickly tends to convert it.self into a lower and orgunizc^ a huge instru- menlality of means.â€" Emerson. Whatsoever ritual ion in life you ever wLsh or propose for yourself, acquire a clear and lucid idea of the inconveni- enws attending it.â€" Shenstone. Terror it«.ir, when oni* grown trans- c ndenial, U-comes a kind of courage ; as frost hutfici' n: ly intense, according to ih pixt, Milton, will burn.â€" Carlyle. One teljing .Socratee that such a one wa.s noihing improved by bis travels, I very well l»lieve it, • said he, "for he took himself along with him,"â€" Mon- taigne. It requires a great d-al of loldnesa and a great d"al ol caution to make a great fortune; and when you have got it, it require ten times as much wii to keep 11.â€" itothschild. O. guard tliy roving thoughts with Jealcufl care, (or upwch is but the dial I> ate of thought; and every fool reads plainly in thy >vor(Ls. whaj. is the hour of thy though I. -Tennysor. All lrav«l h i« its advantages. If the paes-uger visits U-tter countries, he may learn to imjirove bis own; and if for- tune oarrit's him to worse, he m;iy learn to enjoy his oh n.â€" Johnson. It is tbe same with underotundiug as wtl^i eyes; to a certain size and make, just BO muuh light Ls necessary and no more. Whatwxver la beyond brings darkness and confusion â€" Shaftesbury. God often laya tlie sum of his amaz- ing provideno'H in very di»imal afflio- lions; as the liuuicr first puis on Ihe dueky colors on which he intends to draw the portraiture of some illustrious ueauty.â€" Charno>Jt. Flowing water ig at once a picture and a mUi<ic, which caiiss to flow at the same lime from my hr.iin, like a limpid and murmurinp rivulet, sweet thoughts, charming reven.^, «nd melancholy re- membrauoes.â€" Ali>bouse Karr. FILLED OHEtaB. A "filled cheese" bill has lieen pass- ed by the llniled Stales Uoine of He- preeenttttivea. and is like^Iy lo beconae law. Il does not prohibit the manu- facture or sale of tilled cheese, but handicafis that business by heavy taxes. It provides that makers must pay a license fee of 9400 a .lear, and an ex- ciw tax of a c«ml a |Hiund on their pro- duct ; that wholesale dealera in it must pay a litetuw- lax of t»50 a year; and retailers one of |II2 a year. Even this stiff si'heme of taxation might fail lo kill the indu.stry, as similar imposts have failed to put a slop lo the manu- facture of oleoniar^ianue. Hut so heavy a burden, aloii^ with ihe requirement to sell the article for what il acliiiillv is. wouUI drive a ,;oo(l many makers »if Ui/iis cheese out of Ihe bu.sine.s.s, and IM'rhaivi Into that of proilucing honest chw.sc. Hem* a cerlaiii effet^t would tie to rai.se ihe avera,(e quality of L'nited States offerings on the Dritish market. Our chees*' makers should note this, and rather redouble than relax their <-«re lo keep their projiuct up to the highest standard of >.:.«ellenve. the Imtter in the lulie.s or tioxes close around the sides and corners. Fill to within half an inch of Ihe top of the tub and finish off level without giving the butter a ^^eosy apiiearam-e. trover the butter with iwrchmenl paper or butler-cloth and put on a piu-^le made e«s to fifty-four "f "a^"^ and water. Then put into <old fifty degrees to ' ^^^^^^ at fiftv-six degrees, or iis much fitlv-lwo .legr.'es in summer, about two' '•"Vl''" "* '^r '""â- â€¢'.'^ra ure can l» kept hour« (ttn.l longer if Ihe cream is rii>- 1 ^i"''."â„¢-. * hange.s in temiieralure have en»d at high lemiieratures) Iwfore the «?. '"J""/,'"* /'"•â- ':' <>n the keeping of time for .•iiuriiing. Crejim containing *^*'^.'"- 7"'*> ',"â- '"♦' ?'""'•' ,^ a''''f'' a high iH-nenlage of butter-fat giv^l ?'*a^'?"'\"> .'V ^'''â- â€¢' "": l'''»<«' ,,'".' '»'« less volume lo cool and handle, and it I '•>!' "' ""' •"'' '" * ""f <-"n<'"i"n can lie churned al a lower tem|ierature I SHIPPING, which gives the butler a firmer texture. The tulis or lioxes should be dean and The churn should first Ix- cleaned with' the lids fastened on pn>p<Tly ; Ihe hot water, and then cooled wilh cold | weight of butter in all the tubs or boxes water, Ix-fore straining Ihe cream into should tie the same, anil it should lie it. The churn shoubl not Int filled half morked plainly on Ihe outside of ea<'h ; full ; one-lhiril full is Iwlter. Add but- alxmt half U> IhTve quarters of a |>ound .'er color lo Ihe cream liefore starling, extra should I* added to each, when if require.<l lo give the Imtter the pro- filling, to make the butter hold out in per color lo suit tlie market. It may be weight. When the butter is shipped in added at the rate of alxmt half an ounce' one-|iound prints, it should be secure- of ndoring lo 1,00(1 ixiunds of milk. A 1 ly protected from the sun In warm •mailer quantity of coloring is reqiiir- , weather by the use ot ice in the ehii>- ed in Ihe sprang; but, in the fallj. the ping lx>x. A piej.-e of clean brown pa^ amount may he grailually im'reas<<d to |xT laid over the lop of the butter will Ihe above figure. Cream containing a protect it from the sun and heat. MtfLen"*!^""'!:?,?*. "' '"}"*i'h^"*. â- '''! CHKAM-GATHERING CRKAMRRIES. thicken In cimrning, and the de.sired , ,, , . , ^ .. i .mioiission may then ceawi. Al this' ""'•>. com|x-lent, honest, courteous stage, iu\A to the cream aUnit one gal-' «"'" sh'^ld lx> emi> oved in or about Ion of waUr to each two gallons of creameries. It wwild lie of very great cream being churned (at the same lorn- advantage to the patrons, if the cream- iiemture), anil continue churning until gatherers had a good knowledge of Ihe butter is alxiut luilt gathered; then ' ''"•a'"-'*'"'"*' *" "« /," K'^«? inslruc- add sufficient water al a lower tem- '""> where needed. 'J here is enough peralure to keen Ihe butter in the gran- cream, or butter-fall, lost in the ekUu iilar form until Ihe churnedâ€" till the 'gra size and not larger than gr....... „. , _. whvat. The chqrn should moke from "' t^"** creameries. The oream-galh- sijty lo s.«venly revolutions iier min- ' <"«''' should lie accurate and just in lite, and the time required fo churn ' '"•'asuring the cream, taking samples shimld be from forty-five to sixty min-' PK.perly, and doing all In his power to utes. The lower teiniioraturo at which liromote hurmony x'tween the patrons tream can be churned in this length , »'"< managers of the creamery, irf time, Ihe lieller will be the lexture ' J he -^aiggims should ly covered to the Miller. If Hiiiall sixvks of but- VTotfr.t the tanks or cans from l.be sun, sppear on the first l>iittermilk drawn "hat the cream naay lie de Ivored at the Ihen the churning should Ui con- , ''""""'Ty as c<x)l as ixMsible, After the bued » little lonve., and m«*e water '^ream is strained into the cream vat, be Added if then is danger o^ the bultermakec ehouM exaxaine its butter in the gran- , '^H'."'"!."'^ iniuer-iaii, loei, in uie saim- creum is properly """' through carelessness and neglect nniiles are even in ' an'l ignorance, lo t»y the engre cost than grains of <" manufacturing the butter in mo6t UKE STATISTICS. The following calculations have been made in regard to tbe work done by the honey liee; When tbe weather is fine, a worker can visit from 4U to 80 flowers in i>ix or leu trips and collect a grain of nectar. If it visits ;200 or 400 flowers, it will gather 5 grains. Under favorable circumslanc<-s, it will take a fortnight to obtain lo grains. Il would, iherelore, lake it several years to man- ufacture a iKiund of honey, which will fill alKiul 3,1)00 cells. A hive contains from i:0,00« to SO.OiH) liecs, half of which luepare the homy, the other half at- tending lo Ihe wunis of Ihe hive and the family. On a fine day, 16,000 to ;jO,0(KI individuals will, in six or ten tri|iH, lie able lo explore from 30,000 lo 1,000,000 flowers, say «iveral hundred thousand plants. Again, the liK'ality must l» favorable for the preparation of the honey, and the plants thai pro- duce the most nectar must flourLsh near the hive. A hive inhabited tiy 30,000 bees may, therefore, under favorable conditions, receive alwut two |ioundsof honey a day. PAPER TKLKGHAPH POLKS. Paper telegraph poles are the laledt development of the art of making pap- er useful. These ixjies ure made of paper pulp, In which Ixirux, tallow, etc., are mixed in small quantities. The pulp it cast in a mold, with a core in the (x<nter, forming a hollow rod in the de- sired length, the crusspieces lieing held by key-shaped wooden pieces driven in oa eltner side of the pole. The paper iioles are said to be the lighter and Ir6nger than those ot wood, and to be unaffected by sun, rain, dampness, or any of the other causes which sherten the life of a wooden pole. MARCH OF SCIENCB. Ardent Loverâ€" If you could aee my heart, Belinda, you would know how faindly-*" Up-to-Oate Gixl (producing camera)â€" 1 tnteud lo see it, Uixajn. Kit •till, ^eaae. THEJiOME. THE SHIRT-WAIST. The w-oduin will be poor indeed who will not have a shirt-waist tbe coming summer. A few bummers ago they were oon<«ldeTed stiff and manniflh-look- Ing, Init now they axe univereally worn , bry young and old and are deemed eo comfortable that they cannot be die- â-  peiised with. The materiaU used for them range from the common celicoee to the bandsomeac silks. The favorite materials this sumnw-r will be grass lin- ens and Madras clothp. Many shirt- waists are made of beautiful organdies, some of do:ted Swisses, olbera of dimity; great numbers are made of percale be- cause of its good yvearing qualities and because it launders very easily. j A new idea, and a splendid one. U the adjustable cuffs and collar. It rarely happens that the body of a waist is soil- ed yvhen the cuffs and collar are. Now I one may have three or four sets of col- lars and cuffs for one shirts-waist. Then too. cuffs and collars of a material dif- jfercnt from that of the waist are to be yvorn. Cuffs and collar of plain white are often seen on sbirt-yyaUts of ecru Unen or striped or "fcfu^*^ J^^Jifil; With this fasbion one may have ««l»lain or as fancy collars and cuffs as one wishes. Turn-doyy-n collars edged yyiin a ruifb^ of embroidery or lac;, ^J^'^h '""« to match are very pre'tJ- .^"',^^°^^"f,i or hemstitched ones of « hite Imen w ill Icok extremely pretty with ''«"«,<», ^^ striped dimity or batiste. Now that the Persian craze is upon us many ot ine maleiials 8uita)>le for these waists will show this luttern. The Ix-lls to Ije wwn this summer are very narrow, few being more thun an inch wide. Leather, gold or ei'ver 'raid sningls sewed on elastic bauds, heavy ribl)one. some of solid colors, others striped. l«rred or plaid-all are u»cd lor belt*: They are fastened with small buckles or cla.sps, plain or elaborate as the yvearer's purse yvill allow. Some very handsome ones are m the forms oi metal ropi>9 and choins. In necKtiea, small bow ties of bright, gaj checks and small oil ids are the favorilee al pres- ent, but other flyles may develop as the summer advani-es. Tbe shirt-yvaist on the yvoinan who knows boyv lo wear it is a dainty arti- cle of apparel, but it is an eicepliop. rather than the rule, to see ii prope"" J put on. To begin with the waiet should , Ix- drawn doyvn tightly in the bock and pinn.=d pixurely Ui the corset l>efore the skirt is placd over it. The skirl should then be pinned carefully to the yyjaist, a little aliove the yvaist line at the ba»-K. Th- skirt band should be pushed well down in front and pinned, so that the round of the lielt yyill l>e ixrfect. and the line from chin to yvaist will not tie several inches shorter tb^n the line from waisl U> neck. If one is the owner of a famy lielt-pin it can l>e plai-«-d at the ' I»ck. fastening belt, skirl and waist to- igether. With such atteniion, there is no danger ot a yvoman's clothing fall- ing apiirt. PRACTICAL SUGGESTIONS. Vari'ty of diet is not nec«-ssarily more ex|xnsive than that dreary sameness which is only too often the order in so m.iny homes. Of course one must often have what is most quickly and easily prepared, but even for this meal one need not have the same menu three hundred days in the year. A good breakfaBl disOi requiring but little time to prepare, is 'â- hash on toast." Any kind of t-old meat chopped fine, moistened well yvilh cream, season- ed yyith butter, pepper and salt, and healed thoroughly, is heaiied on yvell broyyned and buttered slices of toast. Send lo Ihe table on a hot platter. The cream in the hash M«flenB the toast so do not have the umniI loo dry. Cold chicken is very nii-e used in this yyny. This dish, with good c-offee, sume plain cookiee or fried cakes, and oatmeal por- ridge yvilh sugar and cream, makes a very satisfactory breakfast. .Apropos of fried cakesâ€" some one says Ihe only yvholesome portion is the hole In the middle. Possibly and even pro- bably true; however, if proix-rly made (and yve do not have them toe often) yv erelish them yvith our coffee, esjieci- ally cold mornings. I have used the same reripe for years, dov.bling it sometimes. Let the lard le ouioking hot, turn carefully to avoid pricking Ihein. (I us«> knitting needles); cook un- til nicely browned and thoroughly done. Drain on broyvn jiaper. If the fat is hot eiV'Ugh and the tiaiier is u.sed, you yvill find little, suiieriluous fat in thcin. ,s!ominy jialatible dish"s may b.> m:ide from iTcamâ€" sw<'et or .sour. Cream bisi-uits are always relished, particular- ly liy the, men, and ure more easily made than any other kind. Thee*- with fre.sh K-rries, canned fruit or carefully cooke<l dri -d fruit, according to the wiis- on or th' larder's resources, are "good eniiugh" for any one. Or take the same kind ol dough, bik • as a crust over stime kind of fruit and you may have a de- licious pudding yvhicb iniy-tx- eaten yvilh cream and augur or anv kind of pud- ding siuce. A very goo;? pic is made by using this crust rolled thin to line a deep pie tin â€" fillinp: wilh truit*and cov- ering as for' any pie. To lie eaten fresh yvith c-n-ani if desired. Whipped cream is not difficult to pre- pare yvrule the we^ither is co<)l (or at any other time, if one is so fortunate as to have ice) and is ni«< served in in- dividual sauce dishes with a little dot of (^rimaon jelly on top of each to be ««iten with pie for the Sunday dinner dB.'^t rt, or with cake for luucheonj A one cruet pie becomes something rather , better than ordinary pit^ if covered to , the depth of an inch w Ith the whipped i cream just belarn cutting for Ihe table, r Tapioca is no more expensive than rice, i makes a good pudding and is a deslr- ' able change. I Don't forget to sow some iiarsley seed this Spring. The crisp, ourly leaves form a pretty garnish for cold meats ' salads, pickled eggs, etc., and are also fine for flavoring chickens, steyvs and â- oups. CetUige obe««e eitbttr in soft little balla ar In one rtmnd mold loolM cool and appt^tizing aurrcunded by « parsle(f, border. It taktm only « moment to turn In thia way and adds rery muob ta tb* \ appeoxanoe of the food, which ol<«n 'â-  meaiM adding to tbe reliab m <it. LAUGHABLE INCIDENT. A Maa Blee4* «BarM ef All When a €mh Kbbi «ver Hlu. Moralists will find It difficult to draw a satisfactory lesson from an incident yvhicb all Paris is laughing over to-day. A very corpulent individual was knock- ed down in the street by a cab near one of the gates of the oity. Tbe vehicle passed over his bo ty to the consternsr- tion of the spectators. A crowd gatb- ered round Ihe victim, who lay on tbe ground, not in a pool of hloodl but in one of oil. He was only slightly stunn- e<i by ihe shock, and soon arose witb profuse thanks fur ibe sympathy of tba crowd. Disregarding tbe offers of ao- sistance, he liegan to shuffle off a* fast OS his legs coold carry him. Ey*- witnesses went to on employee of the octroi (the t&x levied upon commoditiea carried into Ihe city) and gave an ac- count ol the episode, upon which that official, running after the victint ex- tended to him a polite invitation to real in his office. " I assure you I am not hurt," ex- claimed the old jxnileman, who dis- played great onxiely to take himseJl off. " So much Ihe better," replied the em- ployee, " but I want to have a littl* talk with you." Some gentle force was required to in- du<-e the corpulent one to enter the offii*. but tmce there he yvas made to un<lretis, when he was found to be al- most a sktleloo. He bad betyveen bis waistcoat and his shirt a skin rccei>. tacle which was capable of containing fourteen or fifteen quarts of liquid. On this occasion it had been filled with ml. and while it saved the bearer froin in- jury it had Utraved turn, and be waa reii"iove<l to the Perfecture of Police, amid the laughter of the people who witneseed tbe incident. A quantity ot receplacle.s of the kind described w;a« found in his dwelling, and another in- dividual has Ix-en arrcsled on suspio- ion that he yvas an jkccomplioe. Of courst the object of the tchejne was to evadt the octroi dues. I MILLIONS OF BRILLIANT SUNS. j Within the tyyenty-four hours which elapse from one sunrise until anothen the astronomers of the yvorld have not less than :;0.0tl0.000 stars yvithin tbe range of their powerful telescopes.whicb to-day point out in uU direction towards tbe "tilue camiiy which overahngs the earth." Tlwine \>righl. shining, silvery disks are uol inriniteslmal points of light, as tiiey were formerly supposed to be, but each is noyv known lo be a burning central sun. surrounded yyith its ow n colony of planets, each of t be».e 20.1100,000 'â- communities of the skies" having iheLr allotted iiart to ix'rform in I the economy of nature. When yve i"on- sider that the nearest of IbeeM is 250.- 000 times as far avvay from uji as our own light and life giver, and thai each of those planetary colonies is from 10,- i«O,00<l to 50.0ti0,00o miles from sume oth- er family ol syyingiiig yvorlds. we begin lo get some light conception of ibe grandeur and magnificence of the uni- verse. Another thought in this connec- tion :Kach of these 20,000,000 suns ia knoyyn to lie moviiiK .somew here through illimitalile space, taking its brood of yvorlds with it. some of them traveling upwards of 200,000 miles an hour. It is such stupendous facts as these that have caused the yvriler lo otten remark that no brain can conceive ot yvhat it meant by "space," 'universe" or "eter- nity." I EUROPKAN LIBRARIES. I Austria |io»Jsesses more libraries and books than any other country in Eu- ' ro(ie. It hi»8 577 libraries had 6.475,- 748 liooks, liesides manuscripts. Next comes France, with 500 libraries, 4,53?,- 100 l«oks and 135,l<00 manuscripts; Italy, 'with 495 libraries, 4,!J39,281 Ixxiks and 850,570 manuscripts; Germany, with 35)8 libraries, 2,t'>40,250 books and 59,000 man- uscripts; England, yyilh 200 liliraries, 2,- 871,494 books and 26,000 manu.scripts; »a- varin, with Iti!) libraries, 1,31)8,500 liooks and 23,000 nianu.scripls; KiLssia, yvith 145 libraries, 952,0110 iMioks and 2t),t*00 manu- scripts. 'Ihe largest national library is in Fr.ince. it has 2.080,000 IxKiks. The British Museum has over 1,000,000 Ixioks; the Munich Museum. HOO.OOt) iHwks; the I'erlin Museum, 700,000 li<x>ks; Dresden, 5IK),000 Ixx.ks: Vienna, 12ll,il0U lionks. Ihe Oxford Unlvers.ty has 31KI.0OO books; the Heidellx-rg I'niversity, 3ilO,000 liooks. The Vatican Library contains 30.000 liooks. and is the richest in manuscripts, reaching 2.'),000 in numUvr. AN l-NBREAKABUE MIRROR. A German genius fills a long-feH yvant l\v providing mirnors yvhioh yvilf not break. He simply employs cellu- loid yyhei-e glass yvas heretofore used A perfectly 1 ransjiirent, well-polished celluloid j)lale ivccivp.s a quicksilvei bucking like Ihil of a glasn mirror This liiicking is in turn protected bj another celluloid plate yvhich also mir- rors, so that prai-lically a double mir- nir is turnishi'il, lighter, chwijier anf muiv. lasting than glass. PHETr\ WELL WORN OUT. Weariness will so]uetime<< make • man go lame. What's the matter, I'nde Rufus? ask- ed Mr. Hindhand, fac/'iously, as the old man c^ame limping in. i Got the gourtf i No, sab. I'se got die bill for dal , whitewashin' yvhat I did for you last I yeah." j NO CAT NEEDED. I Bridgetâ€" Sure, noyv, yez d<m't man* ter say yer livin' in a family pB> re ther« an't no oat. Who kin ye blame things on? >.uuâ€" The childer". On, l':'e foo'in' ye are. ' They aren't tier own cWlder"; they'rs Hua roaetei't.