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‘___._..____. . HOUSEHOLD. The Laneâ€"Aim-chair. Nobody sits in the little arm-chair; ' It stands in a corner dim; But a white-haired mother gazing thiro, And yearnineg thinking of him, Sons [lirmizli the dusk of the long ago The. bloom of her boy’s sweet face, As he rocks :0 lllBl‘l'l-y to and fro. With alaugh that cheers the place. Sometime: he holds a book in his hand. Sometime a pencil and date. And the lesson is hard to understand. Ard the figuris 11 1rd to mate; But he sees th; nod of his father‘s hrad. So proud of the little son, . And she hears the words so often said, “No fear of ourlittlc one.” They dwere wonderful days. the dear sweet ays. When a child with sunny hair Was here to scold. to kiss ant to prafic. Athcr knee in the little chair. She lost him back in the busy years \Vhen the great world caught the man. And he strodeaway past hopes and fears To his place in the battle‘s Van. But now and then in a wistful dream. Like a picture outof date. She sees ahead with a golden gleam Bent o‘er a pencil and slate. And she lives again the happy day. The day of her young life’s spring. W hen the small arm-chair stood just ‘in tho ' way. The centre of everything. A Dainty Room. Although almost everyone likes a pretty room, the bedrooms of the average farm- house are bare and unattractive; containing as a. general thing, a nice-looking bedstead, dresser and commode, but no unnecessary article of furniture, or decoration. Knowing, hoWever, that fariners’ wivesI and daughters appreciate nice surroundings, and do not go without them from choice, i but because the hard-working farmer has “no money to spare for fixings,” I Would like to tell them how a room can be made pretty and inviting by a very small outlay. To begin with, a room should have a pre- , dominating color in all its appointments. 1 We will call this the “blue room,” and ' furnish it accordingly. Unless the woodwork is already white, ' or cream color, it will not look well with i blue, and should be repainted. Do not use ready-mixed paints; they are generally un- : satisfactory. A small can of white lead, and half a gallon of linseed oil, will be more than enough for the woodwork in a bedroom of ordinary size. If you Wish to paint your room in two colors, and it will be much prettier that way, you will also need a. ten-cent tube of blue paint, such as artists use for painting in oil colors. 9 . Take part of the lead into something large enough for stirring it thoroughly, and thin it with oil until it is as thick as cream. Mix a very little of the paint from the tube in about half a cupful of oil and add this to a small part of the first mixture 8. little at a time until a pale, delicate shade of blue is obtained, and your paints are ready for I use. Use but little of the blue paint. If there i are beaded casings in the room paint the cen l ter of the beading and the centre of the head ‘ blocks, blue; if plain casings With mouldings are used, the mouldings around the casings and at the top of the base-boards will be enough to suggest what the prevailing color of the room is to be, and give a nicer elfect than if more of the blue paint is used. | Select paper that will harmonize in color and is suitable for the room. You can get it, pretty and servicable for seven or eight; cents a roll. ' .. If the carpet that was in use here will not match in color with the rest of the room,do not put it down, but buy enough blue denim, such as overalls are made of, to cover the : floor ; sew it with the seam on the right, or darkest side of the cloth, so it can be put down with the lightest side up, and you i have a. carpet that is both cheap and prettv and one that has the additional virtue o'f being stylish, at present, in large cities. It , will look better, and also be warmer, if put ' down over an old carpet or heavy paper. 3 If you have never seen denim used in this way, you. may perhaps be prejudiced against it ; but it is really very pretty, and, when ‘ stretched over an old carpet to give it additional thickness, looks so well that the uninitiated would never guess what mate- rial it is. You, of course, have shades for the win- dows. Thin curtains should be used over these. White muslin with large dots make yery pretty ones ; or, if something cheaper' is desrred, cream-colored cheesecloth should be used. These should be long and full. Do not use rings to fasten the curtains to the poles, but turn a hem about eight inches Wide ; at the top of the curtain put asecond row of stitching just far enough from the, first so that the pole can be run in between l them, leaving the edge of the hem standing I up above it like a. ruffle. 5 The top of the dresser and commode ’ should each have a cover of the white mus- i lin, lined with blue Silesia. These should be made a foot longer than the top of the dresser or commode, hemmed on the sides and ruffled across the ends. The ruffle, of course, is not lined, but should be three. or three and one-half inches wide, with a row of pale blue feather stitching, or “herring bone,” at the top of the hem ; there should . also be a row of the feather stitching across ‘ the ends, and up the sides of the cover. ‘. Hem the cover and lining separately, and tack them together at the corners, to save ' work when it is necessary to wash them. shoulders in your rarty dresses. Have your sleeves made in one or two big drooping puffs, to reach almost to the elbow, where they will meet the long gloves of the same shade. You will look quite as stylish and dressy. Don‘tâ€"if you have a pale complexionâ€" wear a light gray or tan hat, because it will give you the effect of beingsallow. If you must have it a light shade to match your dress, line the inside with dark velvet, which will make your skin look fair. Apro- pos hats, the rule holds g ed that an un- trimmcd brim is tryingflto all save the most youthful faces, Whereas a pleating, or even a fold of velvet, imparts a look ol softness. “ Don’tâ€"if you are very thin or very stout, or if you even suspect yourself of a tendency either wayâ€"be beguiled by your dressmaker into having an Empire gown. It is a. style which s'uits one woman out of ten, and the other ni .e are simply foils to set off her charms. Don’t-4f your feet are short and broadâ€" squeeze them with agony into the shortest shoes you can put on. If you wear a 38, get a 3l_;A and see how much slenderer and better shape your feet will look. Don’tâ€"if you are‘ blonde, brunette or 'mediumâ€"be afraid of wearing yellow. There is surely one shade of that color which will suit you and bring out all the pink in your skin ; if you are sallow, it would make you look white. Don’tâ€"cover your face with one of the purple veils. Very few colored veils are to be ti usted as being becoming, while black and white are always in good style. Don’tâ€"copy everything that you see is the fashion. Suit your own figure and face, and among all the varied designs you will find something that Will give you an individ- uality of your own. Remember that the love- ly ladies in fashion plates are all Venuses, which few of us are. Sanitary Precautions. The sanitary condition of the household is a subject on which one should never weary of exp‘atiating. At this time more than usual care needs to be exercised, for as the warm days come the disease germs propagate with great rapidity and before long will get the upper hand of the careless housekeeper. Look to the cellar, see that there are no vegetables or fruit in a half-decayed state, clear out odds and ends of all sorts, s weep, scrape, scrub it necessary, brush out, dust all ashes from the heater, that have accumulat- ed during the winter and hang around on the cobwebs, for they are nurseries of (lis- ease. Dark spots on the wall should be cleared off and whitewashed. Lime is a. great purifier, and copperns-water is inval- uable for killing disease-germs. Two or three pounds of copperas dissolved in half a . barrel of water and used with a sprinkler around drains and low places where the , water settles outof-doors, may save a. doc- tor’s large bill or a. break in the family circle Tour a few pailfuls of copperas-water down the sink and through the pipes, deluge water-closets with it and scatter it in all places where there are bad odors. Keep a can of potash on the shelf over the kitchen-sink. drop a few crystals into the sink and let the water dissolve it and run away through the pipes,wateh all damp corners ; it the walls are water-soaked and paper falls off, leaving a colony of- well- developed fungus-growths in various shades of blue and black, scrape the walls, get a little Portland cement, mix it with water and put it on with a white-wash brush. Work rapidly, mixing a small quantity at a time, and this will not only give the walls a hard finish but will make them as water- proof as a china cup. Seine day, when we know a great deal more than we do now, all of the plaster on our walls will be made of this sort of ma- terial, stuff that water cannot get through; - then we will have no furlhur trouble with paper falling off and growing damp and discolored. More people die from carelessness and stupidity in the world than from any other cause. It is too much trouble to keep things clean, and because the enemy doesn’t come with a roaring noise and brandished weap- ons, nothing is thought about it. A stitch in time saves nine, and alittle care early in the season may save doctors’ large fees and not unfrequently undertakers’ larger bills. Summer Cookery- The garden now affords the main part of the three meals and it takes the housewife a large share of her time to gather and pre- pare the vegetables or the fruit and berries; if she cans or dries the surplus she is the busiest of women. Green peas too often lose their flavor by the wrong way of cooking them. Mrs. L‘n- coln says : Wash the pods before shelling, then the peas will require no washing. Put the peas into a colander and sift out the fine particles. Boil the pods ten minutes, skim them out and add the peas. Boil fif- teen minutes or until tender ; when nearly done add the salt. Let the water bod near- ly away and serve without draining. Sea- son with butter, cream, salt and a little sugar. Old peas should be cooked until tender and then rubbed through asieve and served as a vegetable. Peas are nutritious but they are indigestible unless the hull be broken before they are swallowed. Huckleberry Pudding.-â€"-Beat two eggs Without separating, add to them one half Make a splasher also of the blue Silesia ‘: pint of milk and a tablespoonful of melted and white muslin, thirty inches lon twenty Wide. The muslin should be shirred - at the top and bottom, so it will be quite i g by ' butter, one and a half cups of flour ; beat thoroughly. Have one pint of huekleber- ries washed and dried, dust them well full. It should be the width of the hem with flour; add them with one teaspoonful Wider than the lining, so that the hem will of baking powder to the pudding, mix stand up above the shirring when it is done. hemmed and feather-stitched with blue to 3 match the cover of the commode. lining should be plain. l A large square pincushion should also be 9 covered with the muslin and Silesia. This can be finished with one wide. or two nar- ‘ row rufiles of the muslin. may also be made of the silesia and muslin, i and are very pretty if some design is worked on them from dot to dot, in the old-fash- : ioned “ cross stitch.” l Now add to the room any little articles officeoralion you may have, loop back the window curtain with a bow of pale blue ribbon, and take a survey of the room. I think you will feel well repaid for the ex- pense and trouble. ' .. j of five eggs, whites of three beaten to a stiff l Drissing-room “ Dents” | I) m’t- -u iless your arms are white and ' rmimle«l--â€"~w:1r only a little puff N ‘-“o Pillow Shams perfectly smooth. like a rufile'quickly, turn into a greased mould and The ends should be; steam one hour. Lemon Custard.â€"â€"Beat the yolks of three The eggs until light with one cup of granulated sugar ; add the juice and grated rind of one lemon. Mix two tablespoonfuls of flour, smooth with a little cold water, then add one-half of a Clip of hot water and stir until Add this carefully to the eggs and sugar. Line a pie plate with paste and bake. Fill with the custard and bake in a moderately quick oven until done. \Vheu done and cool, cover with a meringue made of the whites of the eggs and sugar or if the whites of the eggs are preferred in the pie, beat them with the yolks. Grange Layer Cakeâ€"Two cups sugar ; two cups flour ; one-half cup water ; yolks froth ; one teaspoonful of baking-powder ; juice and grated rind of one orange. Bake in two tins. For filling, use: Whites of two eggs, one cup sugar, juice and orated rind of one orange. l l 1 1. add one egg beaten, and a level teaspoon of soda dissolved ii: two-thirds of a cup of sweet milk, two teaspoonfuls of cream, butter well mixed with two and a half cups of sifted flour,one-l*alf teaspoon offlavoring. Drop the batter in spoonfuls on pans and press a few currants on the Lop of each cake. l3.).ke in a quick 0 zen. ' VelvetLemon Cream.â€"â€"Boil a. pint and a. half of milk with two tablespooufuls of sugar, the thin rind of alemon,and, if liked an inch of cinnamon stick. Beat four fresh eggs, mix them very smoothly with two dessert-spoonfuls of corn-starch, stirring them all the t'me : pour the boiling milk over the mixture into a pan, add to it one- half a package of gelatlne that has soaked in, one-half pint of cold water : stir all over a slow fire till it thickens, then pour it into a mould. Maryland Biscuit. â€"-Add one teaspoonful of salt to one quart of sifted flour then rub two tablespoonfuls of lard thoroughly into it with the hands. Mix with one cup of cold water to a. very stiff dough, adding. the water gradually while stirring and knead- ing all the time. Knead ten minutes, then beat hard with a biscuit beater or heavy rolling pin for full twenty minutes. When finished the dough should be light and pnfl'y, and have begun to blister. Now form into small round biscuits by pulling oli‘ pieces of dough suddenly as with a snap and pinching quickly into shape. Be sure and not place them close together in the pan as each biscuit must be distinct. Prick lightly with a fork and bake twenty min- utes in a quick oven. When done the tops and bottoms only should be a most delicate brown. The biscuit should be of fine, even grain. and have a slight crack around the sides. Currant Drop Cakes. â€"â€"Cream one cup of i sugar, and one-half cup of butter together. Drawn Buttonâ€"This old-fashioned sauce is excellent with many dishes and should be made about 15 minutes before dinner time. Put a tablespoonful each of butter and flour, into a saucepan and stir them until they bubble; then gradually stir in a pint of boiling water a saltspoonful of salt and uarter of asaltspoontul of white pepper and stir the sauce until it is at the belling point. when the sauce boils draw the saucepan to the side of the fire where its contents will keep hot without boiling, and stir into it, one at a time, three table- spoonsfuls of butter, cut in small pieces, taking care that each one is entirely mix- ed with the sauce before adding another. As soon as the butter is stirred in. serve the sauce in a hot sauce-boat. CHOSE THE BIG Uri-381' lc‘Ult'l'UNE. llc Found no lbllliculty in '1‘ ransl‘crring lllls Afl‘ectious. . Apropos of international marriages wherein the “dot” is the first consideration, the girl herself being merely a necessary adjunct and her ow‘n personality quite im- material, the following story printed by the New York Tribune as coming from Russia. may well point a moral and adorn a tale: A very rich western family went abroad not long ago, accompanied by two daughters and afriend whose plain and perhaps in- significant exterior gavc no evidence of her golden worthâ€"for she had a large fortune in her own right. Having been left an orphan the year before at the age of 30, and being of ameek and quiet- disposition, she had attached herself to this particular family, who were old friends of her parents, and more through force of circum- stances than anything else she had accompanied them abroad; where to the outside world she enacted the role of an INSIGNIFICANT FRIEND 01" THE FAMILY. social aspirations, and as they were very pretty and had the reputation of being con- siderable heiresses they were surrounded by impecunious young noblemeu in plenty. At St. Petersburg they even succeeded in capturing a‘young Russian prince, who, after remaining in undecided allegiance to them both for several weeks, finally fixed his affection upon the older and handsomer of the two sisters. Thereupon the youngest, whose fancy had been more or less cap- tivated by the handsome person and equally attractive title of the young Muscovite, but who had wit enough to see that his attentions were anything but disinterested, took occasion to mention in the hearing of the youngman thattheir friend, Miss S. , had A MUCH LARGER FORTUNE than either she or her sister could ever hope to possess, and that itwas, moreover, entire- ly at her own disposal. The prince heard, but gave no sign for several days ; then his attentions to the older sister grew notice- ably fewer, and poor shy little Miss look- ed up in pleased surprise as the handsome young man began to honor her with his notice. Miss Mai‘plot was just beginning to wonder whether she ought not to confess her share in the performances to the parties interested, when one day at luncheon Miss S. ’s own maid brought in a letter from her mistress saying that the latter had been married that morning to Prince M. at the American legation, and that under the cir- cumstances it would be best that the other legal formalities should be completed at the Hotelâ€"-â€", where she had engaged rooms. Of course, as she was an independentwoman of 30 there was nothing to be said. “Who could have fancied she was so sly ?”‘sighed the would-be mother-in-law of a prince. A Marvellous Child- The marvellous child mentioned in the Chinese classics, who, at four years old, was able to recite the 360 verses of the Tang poetry, as well as the Ancient Book of Odes, has been eclipsed by an infant pro- digy of the same age who has presented himself at the recent Licentiate Examina- tions in Hong Kong as a candidate for 11t- erary honours. The P’anyu Chehsien per- sonally examined this tiny candidate. and found that the child could write a concise essay on the subject that had been given him, although, of course, in an infantile scrawl. It is observed by a local commenta- tor that it now remains only for the Literary Chancellor to “ pass” the prodigy ere he can be styled as “ having entered the per- tals of the Dragon’s gates,” that is, ob- tained the degree of Siu-ts’ai, or Licentiate. Sub Ros a. Smithâ€"“ May I make a confident of you ?” , Jonesâ€"J‘ Why, certainly.” Smithâ€"“ Well, I’m hard up and want to get over, but $50.” lon stretchâ€"about a. mileâ€"of smooth ice. . This is the chance for a fast spurt, for we The two other girls, had very decided must remember that we are running for CROSSING- A_T THE CAPE. Northumberlnnd. “ What capes ‘2” “ \Vh‘y, Cape Tormentine in New Bruns- wick and Cape Traverse in Prince Edward Island, to be sure.” These capes stretch out to within nine miles of meeting each other, and the waters of the Straits of Northumberland flow be- tween. “ \Vell, it is an easy matter to cross over that nine miles of water,” you say. . That depends, gentle readea If it is sum- mer time you can engage a couple of sturdy boatineu to row you across, or if you know how to handle a boat ,yourself you can: set your sail and ,be over in an hour or so. But if the time be midwintcr, how will you get across then? There’s the rub. Navigation in the straits is then stopped. The weather is cold, and instead of the gentle summer breeze the northern blasts sweep by; and where your little craft gently glide in sum- mer you now see ice piled up in mountains ice carved into fantastic shapes and hewn into caverns and jagged precipices ; ice slspliiead out into plains or ground up into 0 y. How will you cross now? Rowboat, sail- boat, ship, steamer, will avail you nothing. What will you do '2 “ Walk over or skate over,” you say. You cannot do either. All the ordinary modes of locomotion fail. Shall I tell you how I got over? It was the last week in January. I ar- rived at Cape Traverse by rail late M uday evening. On Tuesday and Wednesd ‘- the weather was so very cold and stormv'lfihat it was considered altogether unsafggi at- tempt to cross. Thursday morniri‘g was finer,. and the word was given to make a. start. 1 A number of passengers had gather- ed at the only hotel at the Cape awaiting an opportunity to go over. There is a great bustle about eight o’clock. Drivers, pas- sengers, boatmenâ€"all are astir. The baggage is piled up on. the freight sleds,and the passengers in all varieties and styles of wrapping â€"fur coats, blanket coats, long coats and short jacketsâ€"are crowded into the sleighs. The whips crack, and with bells a-jingle, off the horses gallop, a. mile and a half straight out on the broad (station~ ary) ice. We reach the edge of the moving ice. \Vhoa ! What a swirl and crashing and grinding of ice, snow-and water away ahead as far as the eye can reach. Surely it would be a tempting of Providence to trust one’s self in the treacherous mass. In the meantime the ice boats have been run out. And such boats ! each one about sixteen feet long, tour wide, two deep and without keel, but having instead a pair of iron runners or skates four feet in length fastened on the bottom. Her majesty‘s mail and the baggage are stowed away care- fully down under the thwarts. The pas- sengers are distributed among the boats. Our boat has six, besides the four boatmen. A little opening of clear water shows itself for a few minutes; our frail craft is launched and we are‘ aboard. After a row of twenty or thirty yards 8. huge clump of ice is encountered. We all clump upon it and the boat is dragged up. The passengers are then placed three on each side of the boat with two boatiren at the bow and two at the stern. Now every one of the com- pany puts over his head the looped end of a strong leathern strap so that it will bear on his outer thoulder, the other end of the strap being fastened securely to the boat. Off we goâ€"every one pulling. The ice is very rough, but up we are going over a huge mound; now we are descending on the other side. In a few minutes we reach a life. All this tune the ice that bears us is moving rapidly with the current toward the wide part of the straitsâ€"out to see... If we get carried out there our chances of reaching land alive are very slight indeed, and we all know that. Away then we run over the glassy surface, someone every now and then tumbling down and getting pull- ed up again. Run, run, my lads. Now is the time to show the mettle of your pas- turcs. “ We are going too fast,” onetraveller gasps out. ’ “ There is no time to lose,” answers the head boatman ; “ the current is very strong, and we are gaining but slowly.” One of our passengers is a great, stout sea captain. Before we started he seemed in- clined to boss everybody. But now since we began running he has become quite silent. All at once he exclaims : “ By Jupiter, I can stand this no longer,” and throws himself down on the ice quite blown and exhausted. He protests that he cannot walk another step, and is puffing like a porpoise. We are now at a full stop, and what are we to do ? No words of encouragement or threat will avail, and we are obliged to put the two hundred and seventy pounds avoirdupois weight of the brave captain into the boat and start again on the run with our addition- al freight. The smooth ice is crossed, and we are again in the-clumpsâ€"-â€"pull-â€"-drag upâ€"slide down -â€"-steady. Now keeping our boat from oversetting, now throwing oll‘ the straps from our shoulders and launching our craft into the waters and pulling it out again perhaps two hundred times : now one pas- senger suddenly breaks through the ice 31d goes down in the water up to his knees, un- - til brought up with his strap or by catch- ing the side of the boat; now another gets up to the waist. NOW we are in the lolly â€"-broken ice and snow all mixed, slightly frozen overâ€"too weak to carry but very still to break and force the boat through. One, two, three,four, five hours have passed since we started and still some distance from land. Every now and then the boat- men ascend some high peak of ice that they might better see what opening 'it is best to take. \Ve are all wet and cold, and two of our number have their faces and noses frost- bitten. The wind is blowing hard from the north-west. Oh. how cold ! At last we reach the broad ice, a mile from the Cape Tormentine shore. There are sleighs with warm fur robes out to meet us ; and there are warm fires and a warm dinner awaiting us at the little hotel. What an appetite everyone has and what cheery conversation at the table! The events of the day are recounted with many a laugh and joke over the'mishaps, the tumbles, the duckings, the ups and downs that.befell us on our journey. On occasion it takes ten or twelve hours hours. And the boatinenâ€"what fine, stal- ' the other was dreadfully generally from two to five ' . . :3 They weather probabilities of the region. absolutely refuse to go out except these A Winter. Experience in the Straits of are ffivomble: and the trips are genemllv made without disaster. Many years ago a boat left Cape Tormentine, and had pro- ceeded to within a half a mile of the shore when a. violent snowstorm arose. The men turned up the boat on the ice for shelter, and were carried out into the strait. Their only food for several days was the flesh and blood of adog they had with thei‘n. Among the passengers were two medical students returning home from Harvard. One of them died at the close of the third day and frozen. Land I was made on the Nova Scotia coast on the fourth day. Most of the survivors lost their fingers, toes, hands or feet. A government steamer plies at irregular intervals during the winter between Pictou, N.S.,and Georgetown, P.E.I., adistance of about forty miles; This craft was built of iron expressly for the purpose, after a Swedish model, and is an excellent boat. Sometimes she is a week or more on the passage, being carried hither and thither by the drifted ice. 'Of course this occursbut seldom, and the round trip is sometimes made in a day. It is in contemplation to construct a tunnel between the capes under the waters of the straits. In fact, borings were begun last summer. The Canadian Government has engaged Sir Douglas Fox, the eminent English engineer, to report on the feasibil- ity of the proposed enterprise.â€"[J. F. Mel- lish, in N. Y. Independent. Developing Electrical Inventions- Tlie industry of the world, whether mechanical, electrical or chemical, is based on the invention of some inventor, and may be very old or very young, as the case may be, but the great fact is nevertheless the same. The extraordinary developments that have within very few years taken place in electricity have shown the world what an inventor can do when his genius is used in the right direction and backed up with a. good technical education. There is hardly any one that requires such a thorough scientific training as our electrical engineer of to-day, and this factis recognized more and more as time advances. It is a. young industry, and, like the men that work in it, young, vigorous and pushing. Capital to the extent of many hundred millions has been invested and is continually going in. for new and various applications of the ' science. Nothing is too good or sacred here, and a thing that a year ago was considered per- fect has today to give way for something still better. One would naturally think that it would be a very risky business to engage in, but this does not seem to be the ease, judging from the ease with which capital can be secured for it. This is a fact, because every electrical concern keeps up with the times and does not stand still. 1 Problems relating to measuring, transform- i ing, transmitting, heating, etc. ,' have been ' presented and quickly solved in many dif- l ferent ways and so far very satisfactorily. gOnce, now and then, the inventor comes across a stubborn and intricate question, and it lOOKS as if all the skill and patience bestowed upon it were thrown away for nothing. They have to be solved, neverthe- less, it being too,important to let rest, as l every new departure means honor and in- l creased business to those who are working on it. In this category we have to class pro- duction of electricity direct ; an econ- omical way of storing it, which prob- ably will be radically different from the present way, electric traction without any overhead construction, and, a more re- liable lamp, with the same or higher effici- ency than the present makes for out of door illumination. They are very hard to solve, some of these problems, and they re- iquire both capital and intelligent labor if anything good shall be accomplished. There ‘ are capitalists willing to invest money in - just those things, but how shall the inven- tor know where they are ‘2 That is another problem, and sometimes almost as hard to solve as a difficult electrical one. This ob‘ stacle ought to be done away with in some way. An engineer is very seldom also a business man: he has in fact no time to think about money matters, and must con- sequently be associated with some one who understands that part of the business, which indeed is very essential, if eventually the problem is successfully solved. It seems to me, nevertheless, that an in- ,stitution of high rank, like the Franklin i Institute, or the electrical press of the , country, could fill that part, if a popular I inclination were directed in that dii'eetion. I These institutions come in contact With men l of just those classes in question, and the i great benefit that would be a. result (if car- I ried out) is too obvious to need any arguing. l An inventor would then know exactly l where to turn when he has anything new in the departments mentioned. 1 think in any case that it would be to advantage to have the question ventilated in the electrical ppress, when undoubtedly several new points i would come up, throwing further light on the subject.â€"â€"[G. Emil Hesse, in the Elec- trical Age. _______+â€"â€"â€"â€"â€"â€"â€" Drunken Oysters- “I do believe,” said an Oyster-grower to a reporter, “that whisky will make any- thing drunk. The latest experience I have had in that line was with an oyster bed that I have down in the bay. Ihave seen cats spoiled in their growth by whisky, and dogs kept small, I have seen talkative poll parrots bowled up until they fell OE their perch, and lay squeaking and, ha-ha- ing at the bottom of the cage 1n the most delirious manner ; but I never saw an oyster bowl up eXcept in restaurants, and even then the oyster didn’t know it. I resolved to see what effect whisky would have on a small bed that I had for my own personal use. I got some malt whisky one morning, and went down to the bed. I let , in fresh water, and then poured in a. little whisky. Next day I did the same thing, . only I used more Whisky. The whisky told. ion those oysters in a minute; it was too much for their nervous system. Whenever you touch an oyster’s shell, it closes 'up mighty quick and tight. I saw one lolling partly open, and put my finger down to touch it. It feebly closed up and then i opened again. I tried it several times, With the same effect. The oyster was not dead, it was simply too drunk to know there was i anything dangerous in this world. This condition of things lasted several hours, Jonesâ€"n You can twill? me i I am as - wart men they are ; cool of head, strong of l When the (Waters would regain their wm‘ silent as the grave. ' a all) I have heard noth- H limb and stout of heart ! They know all about the currents, winds and tides nrid, dam, and close up tight at the slight mt dis- turbance of the water. ” 4194‘ < vow