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l\ V OnM DMntlon food and oooking, then In point o( technique la Franc* U Mi4il7 quaea. There is only one social (unation In which England, excels Franoe, and that ia afternoon tea. Pari«, o( course, has Its afternoon tea â€"not to do so when all the world is turning English and even the CbineBe •.re Anglicizing the pigtail would be not a la mode. But in Paria after- noon tea ia called "fifoclocky." so be eure yen do nut laugh in her face in leoo U a Parisian lady asks you with- out a smile : "Voulei-vous fifooloky avcc moi mardi prochainf" On her day the servant demands with all seriousness: "Is It that madam will have flto- olocky for her world this day aUot" But this is Paxis. Outside of the oapltaJ. if you want tea you must get It at a chrmiat's, and poor stuff it is too, who will ask you in sympathy: "Teat Perfectly, madam, and what •ickness have you in your family'" But cross the channel and tea is the epitome of hmue life. The love of it and its oomfort seems to equalize high sad low. Queen Victoria herself •hows how she enjoys going of an af- ternoon to drink a cup of tea with eomo one of the cottagers on the de- musns of Windsor or Balmoral, and Ibo (rooe of the act tells, besides, her de- (srenos to the worth of the least of "His llttlo ones" and how universal U the custom of the afternoon refection »11 over the United Kingdom. Oo anywhere â€" into a boune of any rank in Great Britain and Irelandâ€" and If you are admitted at all, whether as •tranger or friend, you will be given a cup of tea any hour between S and Generally about 4.30 all London drinks & oup of tea ; and by all London is meant lords and commoners, bankers, lawyers, doctors, journalists and "city" men, small clerks and ooat«rmongers. If not maiJn on a little bacholur stove, the simple affair is brou4(bt in from tha nearest A. B. C, Aerated Bread Company's restaurant, to lawyers and the general world of money-makers. Ifo/blemen and statesmen get it in their buffet reserve under the shade of Westminster's gray towers, while the i>eople one does not know anything •bout get it where they may. Hut â€"they get it. In tho homes of the wealthy or even only the comfortably off folk the hour has a charm found nowhere so cling- ing, »o lasting. Like their French an- cvstorH. tiie Kngliub think much of lilttodtthip, and anyone who claims to live at all hivs an intimate circle of three or more friends who will Join her at tea any afternoon in the week. For some one Is always at home to diBp<;as* it. lUsing iu rank, the lady has a day at bomi^ at wblrh her Het "assist" without being otherwise noti- fied than by her return to town. This duy is for general visitors, but at any othitr day, her not-at-h»me days, the tea hi>ur brings an intimate friend or friends, and that ia the real hour you thoioughly enjoy if you l)elong to the charmed circle. Never is the tea other than good. Tea is cheap in Kngland and is grow- ing cheaper. .So ra;iny of the young- er son-t of important familicH have gune in for tea planting. As a rule the repast is simple, the well-made tea be- ing accompanied by only thin bread and butter. But for pet friends one adds daintitw that one gets nowhere else but in an Kngli.sh homo. London, with its lodging-house re- gime, affords tea cake, a confection bought at the pastry cook's, ticottiah aced cake, cut in slices, la served. "Gen- oa" cake and Madeira loaf, a sort ()f "lK>und oake" marked at the top with thinly slio«d citron, and on festive oc- casions "Dundee cuke," a rich fruit cake well seeded at tlie top with blanched almonds. But out of the hurly-burly of city life in her bouses of .Surrey ami Kent and Ilum|»iteftd â€"there, where thinking and acting have albow room, added grace is given thn meal by the lea cake, on the "cozy" day when one's boat friends come, and where all is as fair, as free and as genuine as the tra<litionH at leaat of the Faulwurg St. Germain suppose true culture to be. Tho same tea cuke, which in Scot- land is bukexl large and round, ia call- ed "scone;" old-faahionod people in Scotland and H<'ottl«h-Canadian farm- •ra' wives bake (he soones very thin, butter them on both sides, pile them high, and when serving out through the pile. Hut the very "swaKger" afternoon tea acoiin, such as would lie served at Kenaington l'ala^^e, if you will have a cxjncrete case, is a liny af- fair, not much larger than a Margue- rite, half an Inch thick. It is made of wlmt the women all know aa "nur- aery paste," rolled thin and biikod on what la calltMl girdle in Kngland and griddle in America. This methoil of baking Is preferred to oven boat be- oauae It gives to the scone a delight- ful, incomparaltle, unique, hemi-demi- aemi-metaphy.sioal flavor relished high- ly by authorities on all that is corainn 11 fautâ€" that la to say correctly Kun- llah. in li^igland, at the afternoon r»- fection. When bakad they are split open, torn with a trbk of the fingerâ€" never cut, closed again and put into the oven lo heat thmii«h again. When tea ia •ervB<l they are sent in a hoi covered THE MAHDl'S TOMB. The Dome of which was smashed by the British artillery fire in the at- tack on Khartoum. dish, perforat«d at the apex, prefer- ably of silver. But the tea scone Is a treat and gem only when the couk is in good humor, for she cannot always be (tersuaded to stop he.r dinner arrangements â€" last as the 1-Jnglish dining hour i.sâ€" to fuss a)x>ut tea which "Is the parlor maid's duty anyhow." She generally grum- blea to the request. In winter, when one oomes in from a drive or shopping, or if a man from the department in the olvll sBrvioa or the bureau in the gov- ernment or some welcome masculinity off duty from the Horse Cuurds or the Lancers, joins the group, then the cov- ered dish conceals hot muffins or crum- pets to pile on oari)on for the human engine needing extra fuel on cold days. . But It Is spring that brings beauty to the tea table ; spring when the Lent lilies give their ever-offending yellow light shining in reflected glory In the burnished silver of tho teapot, the quaiut bullous, old-fuahiuned teapot telling storie.i in every curve of its hammered bloom. Then it is when the early oraas yields Its verdure for the confection of the daiutiest of sand- wiches of the l>eat bread cut thinnest, so thin that dainty grocn of seasoned oreas peeps through the creamy butter and the bread sponge and gives pic- ture as well as comfort lo every fa.-*- tidious home-lover of old-fashioned Joys. NUNS IN MEN'S ATTIUB. Sir Charles Gordon's "Itecolleetions of Thirty-nine Years in the Army," contains a quaint little anecdote which we have not so far seen quoted. In 1860, at Tientsin, the two Gordons, when seeking for hoHpilal sites, came across a Ruddhiat nunnery. Despite the warnings of one of the inmates, who apiieared in boy's clothes, they entered the building and found that the inmiiie.) all wore m'llo clothing. The lluddblst la<lia.s wore greatly shockeil ot the intrusion. "Our re- gret," says Sir Charles, "wos real. Kxplanalions were exchanged; wo were informed that the comniunity within adopted male c<talum'^ as an indication thai they not only renounced the world, but with it thi- emblems of their sex. We were "received" by the I,a<ly Su|wrior, tea ami cukes offered to and partaken of by us. We w^ero then lerniilted to vLsit the 'private chapel,' and finally we parted from the religieuses on the best of terms." AflSKNT-MINDED CLUH WOMEN. Mrs. Julia Ward IIow-o, on one oc- ca-sion, presented herself at a club of which tiha is a memlwr with her bon- net wrong side in front. After some hesitation lest Mrs. Howe should feel hurt, a sister member informed her of her miatuke. "What a blow to my vanity I' said Mrs. ilowe, with an amuaeil smile. "I thought I was receiving an unusual amount of attention as 1 came down town on the oar, but attributed it sole- ly to my own attractions." "LADY OK UALMOHAL." Queen Victoria will soon celebrate her jubilee as "Lady of Balmoral." She purohasB<l Balmoral in tho summer of 18)8, and took possession of it in the following .S«pt«ml)cr. Hence, when she goes there in the autumn she will have l>een a resident nn Deeaide for half ft century, a fact which is to b« commemorated l)y the erection of a fountain on the Ballater Hoad. MADR A D1FF13IUDNCE. Desk Sergeantâ€" Ca.s« of dead drunk, isn't it? Who is het Polio<»nw.nâ€" lie's a son of old Struck- ntt-Ritoh. the nal)6l) down the avenue. IDewk Sergeantâ€" We'll put it down as Dvoronme by the h«»t. 6ead word to hlH folka. UOW TO t4i-;B,V£ PEACHKS. . There are numerous ways of serving I this most delicious of fruits but from I an exchange we take the following sug- ' gestlons that we think es|>e<'ially good: I Here is the wisdom distilled from ex- perienoe through bringing up in a peach country. Never try to use green peach- es or those which, plucked green, have come to a feint of rip«ne.aa afterward. No market peach can ripen on the tree. It would be unmarketable befot'e it bad gone 1,000 miles. It is the worst possible economy to buy poor peaches. For one thing, the waste is doulileâ€" then what Is eatable is never satisfactory. I Another thing, clingstone peaches are best for cooking, clearatone ones for serving raw. Somehow that variety is fax and away the more savory. If they are cooked on the seed, they keep their flavor better. If that is impracticable, cook plenty of seed with them. Peach Junketâ€" Bring a quart of rich new milk lo a; boil, sweeten It with four tablespoons of sugar, and flavor it to taste. When blood warm, add to it two teaspoons of prepared rennet. Peal and halve a dozen clearstoue I>eaches. Drop brandy on some lumps of sugar and put one in the place of each seed. Set the halves together in the bottom of a cup. and fill the cup three parts full with junket. Put the cups on ice and serve with plain cream sweetened and flavored with peach seed syrup, Pea<he3 in Jilly â€" Prepare the fruit as for junkut, but set it in dear glass nappies. Miikv a clear lemon jelly, using the fruit gelatine, and flavor It with ginger, and the juic« of two fresh lemons. Just as it begins to set, pour enough aj'ouud the peacJios to half cover them. Set them on ice with tho rest of the jelly. When it is hard break it up into small blocks and heap them over the tups of tho peachos. Serve with cream or sweet white wine. Peach Cream â€" This has but one draw- back. It must be prepared on the in- stiuit of serving. You need the ripest, juiciest clears! one peaches. I'ut them on i*ve until r«a<ly to peel and crush. Have some toe broken the .size of small marbles. Half fill deep, thin glasses with it, and lay on top three lumps of sugar wet with brandy. Fill with cru.shBd jHiachea, and send lo table with whipped cj'tiain on top. Another way I.s to Utavo out tho branily and pour either claret or a dash of liquor over the fruit. Or a lemon may be squeez- otl over it, or it may be flooded with a creamy custard. In either of the last tvases uao powdered sugar plentifully on top of pea<-hes. P6a«-h Pyramidâ€" Peel and halve ripe olearstuuo peaches. Lay enough of them on u flat <lish with tho hollows up. to form a square. Put in each hollow a lump of augar that has been rubbed on the yellow rind of a lemon until it i« well flavored, then add a small layer ot poaches, and fill the hol- lows likewlao. Continue until you have a pyramid. Squeeze the juii^e of two leuiuus over it, dust it thickly with pow^lered sugar, and keep cool until served. Compote ot lVia<the»â€" M^ake a quart of strong ginger ten.. Add to It one and one-half pounds of sugar, and the juice ojid yellow rind of three lemons. Holl and skim well, then throw in a few at a time ri[>e olin.gstone peaches, peeled, but on tho seed. Let them cook until tender, aklm out and put In more peach- es, taking cere to keep them whole. When all are cooked heap them on a handsome glass dish. Skim out the lem- on peel and add to the syrup enough gelatine, dissolved in cold water, to make a firm jelly. Pour the jelly in a shallow dish, and when hard cut into shapes. Lay them over the peaches and put on top of all the curls of lemon peel. Serva very cold. As good as it is pretty, tor a high tea. < Baked Peaches â€" Indian peaches are the best. Peel, but leave them whole, and stick two cloves in each. Put them in a baking di.sh, letting the sides touch cover them with sugar, dot all the top with lumps of butter, and bake in a steady, but not slow oven until done, lilxcellent cold or hot. The finest pos- sible relish for gume or fowl or roast pig, as well as a fine dessert. Peach Dumplingsâ€" Roll good puff paste into rounds six inches across. Shape the rounds into oupa by pinch- ing' up the edges. Bet the cups in a baking pan, and put in each a big ripe peaoh on the seod, tUso a generous quantity of sugar and butter. If you like things very rich, use sweetoake dough instead of puff paste. Couk at the same heat aa biscuit. When half done fill up the cups with sugar and buttex. Do not require sauce, but may be served with it. Peach and Tomato Seladâ€" Take half a dozen firm white peaches and as many firm red tomatoes. Peel and quarter, not slice them, and set on ice. Put into a bowl a heaping teaspoon of I sugar, a saltspoon of celery salt, one- quarter as much white pepper, a dust of cayenne pepper, and five drops of tabasco. Add to this alternately, a lit- tle at a time, and all the while stir- ring, four tablespoons of salad oil and juice of two limes. If properly mixed It will be the consistence of cream. Line your salad bowl with leaves of heart lettuce. Pile the peaches and tomatoes In the middle, mixing them agreeable. At the very last minute pour over them the dressing. In serv- ing, put a spoonful of salad in the mid- dle of a lettuce leaf. ART OF COOKF.RY. We are apt to consider an expert knowledge of cooking as a matter of small account and something that can be easily acquired by the merest tyro. The young lady who can perform in a very indifferent manner on the piano or paint a very poor picture ia looked upon as accomplished, but the girl who can couk well is too often thought of as a person uf plebian tastes, with no ambition Iwyond the kitchen. A girl who aims at literature and produces very indifferent articles, is considered as a persim of aspiration, and her gifts arc apt to be overrated by her Indulgent parents. There are only a few who sound the praises of the girl who cooks well and whose in- terests are in household matters, how- ever successful she may be. . She is a " goo<l girl " in village par- lance, and that often implies a dull girl. No one thinks other work with special pride as showing intellect and intelli- gence, unless it be an indulgent father or tired brother who has been cheered by the care and comfort of her domestic ways. No one thinks of it aa showing a superior intelligenca to cook correct- ly, to flavor and serve food with exact- ness, yet that is what intelligent cook- ing means. It is an art that has occu- pied the attention of some of the greatest men of literature ucd science, and even of statesmanship. A famous French writer has gone so far as to call it " the pet science of distinguished men." It requires a sup- erior intelligence far greater than any- thing el.se di9pla,yed in any of the ac- complishments of the ni'xleru boarding school, to broil and serve a perfect beef- steak. It requires a knowledge of the meat, of the animal fi\>m which it was token, and of the various parts as cut by the butcher. It requires a delicate discrimination to aacerlain the condi- tion of meat which has not been per- fectly h^ng and that which ia in ex- actly the right coodilioa for the grid- iron. Can a schuol-girl despise such knowlmlge when the great Chateau- briand .one of the greatest literary names of France, was pioud of his knowledge in this matter? 'I'here is something exceedingly am- using in a Bchocdgirl's considering cooking beneath her attention when the great Richelieu did not consider it beneath his attention and was accus- tomed to devote considerable time from affairs of state to tho compounding of delicious dishes for the table. It must be distinctly impressed on young wo- men that she who excels as a cook is following a vocation that has never Ix-en despised by any ome but the friv- olous minded. The girl who attempts something quite beyond her powers, which can be of no value la herself or any one else, simply to deceive the ignorant into thu belief that she is "gifted," is doing a ftwlish. vulgar thing, and one that has been done so r«>pe«tedly that the vulgarity of it is monotonous. Tho girl that cooks well is doing something that she may well l>e proud of. A gooii. modest, well-bre«l girl, however, is never arrogant over her achievements, even in a domestic way, and the girl who cooks well is quite sure to be a gentle, womanly girl who enjoys ministering to those about her. FOR MOTHERS. To bring up a child In the way be should go, travel that way yourself. Stories first heard at • mother's knee are never wholly forgotten, a little spring that never dries up in our Jour- ney through loorobing years. The sooner yo« get a child to ba a law unto himself, the sooner you will make a man of him. Children need modela more than erl- tinlsm. We can never oheok what ts evil in the young nnleaa ire cherish what la good in them. j-^-'' Line upon line, precept upon P';oaept we must have in a home. Ztil we must also have serenity, peace and the at>- sence of petty faultfinding, if home is to be a nursery fit for heaven's growing plants. There are no men or 'women, however poor they may ba, but have it in their power by the grace orf God, to leave be- hind them the grandest thing on earth character ; and their children might ri^e up after them and thank God that their mother was a pious woman, or their father a pious man. TABLE MANNERS. Children should early be taught to use their napkins properly, to lay them on the table, without folding them when they are dining out, and to use them only as a means of protection to the clothing, and to wipe the mouth and fingers. To handle forks aicely, to nse the knife when necessary, to take small mouthfuls of everything, especially bread, which should be brok- en into small pieces and not bitten, to eat soup with little or no noise, and to leave the plate tidy with knife and fork lying parallel, to anch other ara a few of the nice things that really ought to be taught. .And then when the boy or girl growra up and meets persons of refinement there will be no regrets that the dear mother at home had not been as careful about the bringing up as she might have been. BABY'S EARS. Few mothers and fewer nurses no- tice when they lay a baby down whe- ther the soft little ear is crumpled under or lying clooe. back to the. head, and they rarely take the trouble when they hold a baby to ae« that its ears are in a natural position, but will hold it for the longest tinae with the head pressed against their bosom and the ear turned forward instead of back. " As the twig is bent the tree is in- clined," applies with as much force to the physical as to the moral growth of a child. AN EAXSPER.ATING TRAIT. There are few characters in fiction for whom the average reader feels a greater loathing than for Uriah Heep. He maddens us with his meekness. And in every-day life there are people who exaspei-ate us by their conspicuously gentle and resigned spirits. We long to shake them and make them express themselves forcibly or violently. And finding fault with them is like fighting a feather bed. There is some satis- faction in throwing down a rubber ball, for it will bounce back, and, unless one dodges, it may strike him In th« face. Or it may roll away into a cor- ner and let one alone. But if you throw down a feather cushion, it will simply lie at your feet, an inert mass, just where you put it. This is the most trying thiug about the martyr- like j^erson, who prides himself upon his lock of temper and upon hia willingnosa to be trampled upon. Ho h;ia no spirit. And just us there can be no virtue in the ignorant courage that does not appreciate the existence of dan'Tor, so there is no virtue in tha Inertia that feels no temptation and yet is often mistaken for meekness. The true meek, they who inherit Ufa earth, are those who know how to re- sist, how to fight bacK, and who for the sake of a principle dare to be quiet They are strong and have overcome. Hut they are not the I riah Heei* of life. One has learned even in tha flame to hold still, although every fibre of his being quivers with an'otxy.- He eels his teeth and makes no mot n. The othei h;is not felt the flame, and, not having felt it. can talk calmly of its leat. and smilingly take to him- self creoi' for being willing to endure its fury with so-called meekness and resignation. COAL BURNED BT STEAMSHIPS. The amount of coal consumed by a vessel during a voyage depends very largely upon the speed, for the con- sumption of coal inorea.sea almost in • geometrical ratio to the speed. There are lu'iny sliipa which burn from 100 to 800 tons of coal per day. the lowest con- sumption being when the vessel ia " ing at a mo'lerate rate. Men-of-w. do not consume so much in propor- tion as swift passenger steamers which ply between Europe and America, for, unle.ss in an emergency, they are not driven at the highest attainable speed. The ocean passenger steamers often burn from ',!.5(K) to 3.5()0 tons during a passage lasting 8i.\ to seven days. JOKINO WITH THH Ql'KEN. There is said to be only one man who has ever dared to make a joke in the presence ot the Queen. This is Canon Teigumuulh-Shore, at one time governor to the children of the Prince of Wales, and a splendid type of Irish humorist. Ho was disou.ssiiig with Her Majesty the question why it was that shoemakers were suppo,sed to bo so ad- vanced in their heterodoxy and in the want of faith in futurity. "Why, ma'am," quietly remarked the auda- cious Oanon, "one could hardly expect a shoemaker to believe iu the immor- tality of the sole (soul)!" Hor Majes- ty enjoyed the joke and laughed very heartily over it. SMART WOMAN. Progi-easivel he said. Well, I should think she was. Why, do you know what the woman didf They admitted that they did not. Kho has secured the services of a hypnotist, he explained, and now she is able to feed hoc Ixwrders on rump steak and make them think it i.s tend- erlioa. i ic / 1 u â- V- I