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A. w‘4’< ..-.,.’...,-._-. «mm m»- c ' . 5" daoaoga $16803690689090G9 inn is Henri 0 _.___. e » 0 ® a 5 Recipes for the Kitchen. E a hygiene and Other Note a Q for the Housekeeper. 9 ° 3 6 oaoeeeoeogoaoOOQOQose ' TESTED RECIPES. Plain Hasty Puddingâ€"The name is hardly suitable, 'for it really should not be cooked hastily. Corn meal requires a. good full hour’s cooking to take away the gritty, raw taste. Allow 1 cup granulated corn meal to if. qt boiling water, and 1 teaspoon salt. Pour the water on to the meal gradually. Boil rapidly until it thickens, stirring constantly. Then Cover closely and cook slowly. A double boiler is best to cook it in. Orange Cakeâ€"Two cups sugar, a. small halfâ€"cup butter, 2 cups flour, a}. cup water, yolks of 5 eggs and whites of 4 eggs, «2, teaspoon soda, 1 teaspoon cream of tartar, the rind of 1 orange and the juice of 14.} oranges, Beat the butter to a cream, add the sugar, orange and eggs, well beaten, the water and the flour in which soda and cream of tartar have been mixed. Bake in sheets, and when cool, frost. The Cereal Left Overâ€"~That little bit of porridge so often left from breakfast is an addition to johnny- cake or gems of most any kind, and also to bread. It gives a pleasant flavor, and of course. gives consider- able moisture. Protecting Dried Beefâ€"To preserve dried beef from vermin, rub the sur- face thoroughly with powdered sifted borax, dusting it well into every crm vice. Repeat a few times during the season. Packing in bran, hay or oats is unnecessary; simply tie in a paper bag. Baked Rice Puddingâ€"Allow 1 tab- lespoon well;washcd rice, 1 tableâ€" spoon sugar and -; teaspoon cinnaâ€" mon to each quart of milk. Place these in a buttered pudding dish and in a very slow oven for six hours. Add a little cold milk from time to timl‘} as it evaporates, and stir slightly with a fork. Then oven should be so slow that only‘a moâ€" derately brown top is formed. The sucecss of this pudding all depends upon the slow cooking. The latter part of the time it should not be stirred at all. It comes out creamy and delicious, and a delicate salmon pink color all the way through. It may be eaten hot or cold. Lemon Jellyâ€"One cup 'sugar, 1 egg, grated rind and juice of 1 lemon, 1 tablespoon water, 1 teaspoon flour. Cook in double boiler until it thick- ens. Tomato Custardâ€"One pt tomaâ€" toes, stewed and strained, 2 pts milk 4 eggs and one teacup sugar. Bake in small cups quickly. This is a good dish for invalids. ’ When Cooking Corned Beef for the table, take some of the nice solid meat, pack boiling hot from the ketâ€" tle in glass cans, and cover with some of the boiling liquor. Shake and. in other ways remove all air bubles as in canning fruit. Examine the cans occasionally, shake, and if air bubbles appear, open and use at once. SAVORY SALADS. Fish salad is an excellent substi- tute for lobster salad, and is cially desirable for the spring seaâ€" son. Most any kindof ecld, boiled fish can be used for it, but care should be taken that the fish is thor- oughly chilled before using it. Salâ€" mon is possibly the most desirable fish for salad. Add to the fish for every pint three tablespoonfuls of oil, one teaspoonful of vinegar and a sprinkling of salt and pepper. Set aside in a cool place to marinate. Just before serving drain the fish and add to it half as much cold boilâ€" ed potato, cut in small peas. marâ€" iouate in oil and vinegar. mix well and heap on a bed of lettuce. Cold boiled peas may be used in place of potato. An excellent salmon salad is made _of one pint of cold fish, and to it add the juice of oneâ€"half lemon, one teaspoonl‘ul of minced parsley and a drop or two of tabasco sauce. Disâ€" solve one tablespoonful of gelatine and add it. to the mixture. Cream two tablespoonfnls of butter. season with salt, pepper. mustard and a litâ€" tle sugar and add threeâ€"fourths of a cupiul of hot milk. Stir until blend- ed, then pour gradually ovor it the yolks of two eggs. Place in a bowl and put the bowl in a saucepan of boiling water. When the mixture beâ€" gins to thicken add three teaspoonâ€" fuls of hot vinegar. Mix this with the salmon and put into small molds. “‘hen firm and very cold place on lettuce leaves and serve with either mayonnaise or a. French dressing. passports has been disrolved borax, keeping back any pitchings there may be, and add en- ough cold water to make the whole one pint. ‘ Dip your collars in this. rubbing each, so that it may be thoroughly saturated. Squeeze as, dry as pos- sible, spread flat on a dry towelâ€" in single layersâ€"and roll the Whole ‘ tightly up. Starch late in the evening and they will be ready to iron early next morning. ' Scour your flatirons before using by rubbing on a board on which some bathbrick has been scraped, then wipe with a soft cloth. They must be hot, but not not hot enough to scorch. Pull a collar into shape, lay flat on the table, and iron on the wrong side until about half dry. If the iron sticks, it is either too hot or too cold, or the collar is too damp. Turn over, pull into shape, and iron on the right side until quite dry. Ifyou pulled it properly into shape there should not be a single crease. A polishing board is one covered with one thickness of muslin only. Lay the collar on this, wring a clean piece of muslin out of cold Water, rub lightly over the right side of the collar, and iron again, pressâ€" ing hard till it is dry and glossy. A proper polishing iron is much better for this than an ordinary one. If you have let collars get too dry, sponge them lightly with cold water on the right side before beginning to Il‘Oll. HINTS TO HOUSEKEEPERS. To take paint spots from. windows apply hot vinegar until removed. Alum water will restore almost any faded colors if put into the rinsing Water after the goods are washed, Soiled clothing should not be kept in a’closet. It is a fertile source of illâ€"smelling, malodorous closets~that “olc” smell that so unpleasantly suggests unventilated rooms and clothes not properly aired. A good cement for china is made by putting together equal parts of white glue, white of egg, and white lead or litharge. Paint the edges of the article to be mended, press them together firmly, and tie in place till hard and dry, then scrape off the coâ€" ment that was pressed out when the pieces were put together. Brown bread, either whole wheat or graham, makes delicious nut sandwiches. For filling chop equal parts of almonds and lélnglish walâ€" nuts (our common hickory nuts and walnuts will do), sprinkle with a litâ€" tle salt. and moisten with mayon~ naise. Lettuce sandwiches call for white bread and are spread with mayonnaise instead of butter.» The rule for soups made from left- over vegetables ..calls for as much water and twice as much milk as you have of vegetables and one tabâ€" lespoonful each of butter and flour to the quart of soup. Cook until the vegetable can be put through -a sieve; add the hot milk and the thickening. This soup is delicious in summer, when one wants a delicate rather than a strong soup, and when meat stock cannot be. kept any length of time. ._..___+_._.. A FEW POINTS. A bachelor’s advice is wasted on a married man. The milk of human put up in bottles. kindness isn’t The man who is a failure is apt to i fore them. 0590- think that success is accidental. has occasion? litable money returns. An undertaker never to do the same job more than once. Why is it that grey hairs are more often respected than bald heads? Remember that a man may be a dwarf and still be every inch a genv tleman. A man has to make a. name for himself. All a woman has to do is get married. It is better to have a. light purse than a heavy heart, but more com- fortable-to have neither. It is hard to believe that the good die young when you 'order soring lamb in a cheap restaurant. When a fellow is about to proâ€" pose and the girl is nervous, it is generally because she is afraid some one will interrupt them before he gets it out. ' ____.+__._.. FORGED PASSPORT FACTORY. A curious business has just been discovered by the Ilussian police. For some time it has been known that a large number of political prisoners and exiles succeeded in across the frontier when once they were out of the clutches of the police. but their method of doing so has been a mystery. Ily an accident, however,’ a secret factory for forged discovered at Odessa. The factory was admirably organized, and did a vast and lucraâ€" tive business. ers and engravers was employed,‘ as A delicious salad is made from sarâ€" we“ as a socrctuTV who Possessed the dines. drain them and them on the ice until they become well chilled. Cut. two hardâ€"boiled e, gs in (lice and cut several olives into small pieces. Mix with French dressing. add the sardines and serve on lettuce leaves. place COLLAR IRONING‘. Supposing the collars have been washed and starched in hot starch in the usual way, and thoroughly dried. Now see that they are bone dryâ€"â€" this is important. Dissolve half a teaspoonful of herâ€"9 ax in a very little. boiling water. Moisten a slightly heaped tablespoonâ€" singularly V See thuen,” as a Welsh word, means “to ful of starch with cold water. Scald first. one dozen boneâ€" peculiar ‘ less sardines, qualification of being able to forgo the signature of any police official is Russia. The owner also obâ€" tained genuine passports from poor citizens in his employ, who had, of course, no difiiculty in getting them from the police, and from these the original names were erased by chemiâ€" cal means. A profit of $32.50 is said to have been made on each passport. and the demand was naturally enorâ€" mous. m4” ‘ MEANING IN A NAME. It is curious to note at this juncâ€" ture that Lord Mcthuen“bears a illâ€"omened name. “Me- . . ' ' . . . H . u that there are no lumps. Stir in the ,fall.” and “1 Heme“: me dead- escaping . A big stuff of print: , wanted. \ l I \ I \ I \ I \ I ‘ I ‘ ’ ‘ I \ I ‘C I l a . l‘\ .'l*\...*\ .7‘\ . IL ’13\ . fix ' .‘L . a . (kl. %: ( \?. “30R FARMERS ‘ u; I i. ' Seasonable and Profitable " . Hints for the Busy T fliers :‘i .5 of the Soil. Q . x \I \I \I \l \l/ \I \l/ \I \ \’ ’n + +9. .4. we.” +0 nu. 0+! 0’ x": \..I x'.'/"\' 731' (l\ '5 \.r \.r‘v\.- ~°r , s 'BROOD SOW AND HER FAMILY. More care is required to save the spring litter of pigs than the fall lit- ter. The nest should be prepared at least tw0 weeks before the sow far- rows. She will become satisfied with her nest and surroundings. The sow if left to herself, will have selected the location at least two weeks ahead of time and any attempt to change her nest after she commences to prepare it will result in loss to the owner, writes Mr. T. J. Miller. The nest should be made double and the space between the walls filled tight with straw. The inside mea- surements should be 8x8 feet and the outside 9x9 feet or thereabouts. The one object is to keep the air from blowing over and around the young pigs. The roof should be made of boards so as to furnish ventilation. Never cover with straw or ioder, as a heavy rain Would soon soak through and keep the nest damp and unhealthy. Your pigs Would soon become scurfy and dirty, the pen wet and foul smelling and the pigs stunted. 1f the nest is made warm, the sow will not collect a great pile of stuff and then crawl under it. Instinct has taught her that cold drafts of air are death to her" pigs and she crawls under to protect her young. If the pen is tight and warn1,,she knows it as well as you do, and no matter how much bed you give her, will lie on top of her nest. LEAVES MAKE THE BEST NEST. If the owner would prepare a lot in the fall and save for his brood sows he would be pleased with the results. There is no danger of the little pigs getting tangled up in them and smothered. The sow should be han- dled frequently by the owner. At farrowing time he can then be with her and ready to help if needed. A little attention just then may save a part of the litter. It ought to be the ambition of the owner to save all. Negligence is our worst enemy. The sow ought to be. fed all she will eat just before farrowing.‘ She will get along better and won’t need feed so soon afterward. Never call your sow out of the nest just after farrowing ~to feedvher. She won’t need feed for at least eighteen hours. If she don’t come out after 24 hours you had better see after her. In all probability caked udder or milk feâ€" ver is her trouble, but if well she will come out for her feed. Do not disturb her. For the first feed give about one- half as much as she will eat of bran or chop mixed with water and slightâ€" ly Wax-med. Increase from day to day until two weeks, when she can have all she will eat of good thick slop and some corn. By this time Then In it place a the pigs will begin to eat. make a pen for them. shallow trough, not over 2 inches deep. Give them feed often with some boiled hominy once a day. Put salt and ashes where they and the brood sows can get it whenever Always keep clear water be- This care will insure quick growth, healthy hogs and proâ€" TIIE DAIRY CALI“. Now. suppose this is a heifer calf descended from a good (lam and a better sire, and we place it in the hands of the dairyman who can make out of it 'all that nature inâ€" tends it to be. .It should never be stunted for a. moment from the time it is dropped until it goes into the dairy. A few hours after it is born, if it cannot stand, gently support it and proceed to give it its first milk. Nature has provided that the first milk taken from the mother is the best food for it; but we must be the judges of quantity. A safe way is to take a pint of milk and an equal quantity of water, and never give this at a temperature of less than 08 degrees. To teach the calf to drink put two fingers into' its mouth inâ€" stead of one, as the milk will flow more freely between them and disâ€" play all your good nature and some of your Jobâ€"like patience and success will be the result. The reason why water is added to the milk is because by high breeding we have increased the quality of Guernsey and Jersey milk until it is not safe to FEED THE YOUNG CALI“. It is safe to say that there will be no trouble if the milk is not given cooler than 100 or 98 degrees, and the calf 'is not overfed. Like the human family, more harm is caused by oven-feeding than vice versa. Don’t let the calf become chilled and the bowels congested. When the cow's milk is fit for use the calf can be fed on skim milk and a small porâ€" tion of cake meal. The fat calf is not the calf to make the dairy cow, hence the cake mgal with skim milk makes the best food. Four to five pounds of food daily for the first week is a safe quantity. Afterwards increase to such a quantity as the calf can take safely. The. bucket should be thoroughly cleaned after ~each feed; clean enough for a person to drink out of. The calf’s compartment should be well littered and well ventilated, and there should be plenty of light and sun. The caretaker should be able to see the condition of the calf readâ€" ily at any moment. To prevent the little calf from getting sore and scabby 'around the mouth and nose, squeeze or clean the milk off when it is, through drinking. MEDIUM EGGS BEST. It is not always good policy to seâ€" lect the largest eggs for hatching and usually 'it is bad policy. The egg of medium size will bring as strong and vigorous a chicken as the large egg, and usually one that will grow faster_and mature early. The active hen that is always scratching and foraging for food is always the one most productive of eggs. It is because she is producing eggs that she needs more food. She seldom lays a. very large egg. but usually one of medium size. This productive ability as Well as her propensity to hustle for a livigg she will transmit to the chickens especially if mated to a male that inherits the same traits. The_sluggish hen, too lazy to eat only when the food is put in the trough, that will not scratch up a worm, or chase after a grasshop- per, will be apt to get too fat, lay about two eggs a. week at her best, and while her eggs may be larger, they are more likely to be infertile, and she is poor stock to breed from, because if any chickens hatch they will lack that energy and vital power which would enable them'to grow up rapidly, and which makes the pullet lay early and often. â€"â€"â€"â€"â€"â€"+ ' WALKED FOR DEAR LIFE. .â€".â€"â€" Alaska Prospector’s Tramp to Keep From Sleeping. One of the most thrilling expe- riences which has ever befallen a hardy prospector in the frozen wilds of Alaska and the British Yukon he- fell Gus Thompson on an exploring expedition from which he returned to DaWSon only three weeks ago. Foodâ€" less and sleepless, Thompson was compelled to keep walking for three days and three nights in order to. save himself from freezing to death. This is his story : "It is harder to do without sleep in a cold country like this than any- where I ever lived. Dave J orden, Selby Jorden and I have been prosâ€" pecting on one of the side streams 100 miles up White River, which we reach by a circuitous route, starting from West Dawson. Three weeks ago just before the break in the winter for grub, and Selby was taken sick. I was unable to secure anyone to re‘ turn with me. but. as we had got the trail fairly We], broken, I did not hesitate to start out alone with a small sled load of provisions. "Three days out the snow had drifted until I could drag the sled no more. I had the option then of taking my bed and bedding along or of packing Some provisions. I chose the latter. under the mistaken idea that I could make it into camp on two forced marches. and sleep at a At the start next day I found I had to lighten again. and divided my pack. In loading up Again I took the wrong bundle, leav- ing all mv matches in the bundle under a tree. It Was not until night T discovered my mistake. and. as I thought it as near to the camp as to the cache. I determined not to go iback, campfire. BUT TO PUSH ON. It was not easy to keep the cover, ed trail. and so I broke a pat); around a tree and walked around if. all night. I struck out next day, lost the trail several times, and at night made up my mind thatI did not know how far it was to camp at all. I had grown stupid and did not recognize the landmarks when I saw themâ€"or, at least, could not gauge distance or locality from them. “I had an awful night walking around a tree that night. Several times I fell down from going to sleep The shock of the fall Would me and I would start out again. I never had such a struggle in my life and think I was half de- lirious. Each time I fell I was tempted to stay down and sleep a bit, but the love of life proved yet strong, and I hoped to tumble into camp early in the morning. "I don't know how far I went next the recollection is all a seems as if I walked a year, nibbling occasionally at the frozen food in my pockets. Some panâ€"cakes I had put in my shirt to thaw probably saved my life. for I was able to walk all that day and all that night. That last night. was terrible. I workedv sums in mental arithmetic until I found I was getâ€" ting the extraordinary results of a; man in a dream. I repeated poetry] until I found I could not make the lines rhyme. deal-aimed aloud all the little things I learned at school, all the time walking » round and round a. tree. first one'way until I fell down, and then the other way until I fell down. It was a night of agony, though I learned afterward . it was not cold. “All I remember after that is so fanciful I know it was unrealâ€"simple waking dreams. Dave told me thati next morningâ€"or the day afcl walking. arouse day, for haze. It cannot tellâ€"I staggered into the camp and fell down the moment I entered the cabin. He tells me he roused me and led me soup occasion- ally all day, but I know nothing of it. I slept twenty-four hours, and after a few'hours of moving around went to sleep again and stayed at it until next morning. Yes, it is the hardest country to do without. sleep I ever lived in. Even now it makes me sleepy to remember that trip.” ....g,...»._.__ So late as the year 1650 silver and gold were equal in value in Japan. ;~s ' “ _ . w" ‘ ‘ 'tion in the House of Commons. weather, I and Selby came to own Talking about tobacco, the remark i 1‘ . 'asMnnn IN UHURDHES. GRACE AND HEALTH FROM ST NICOTINE. Advantages of the Weed as a Micâ€" robe Killer Find Exponents Also. The permission givengto the work- men who, are preparing Westminster Abbey for the coronation to smoke during religious services which are held there every day for their benefit, has created more disputation than one would perhaps imagine, says a London letter. What is to be the outcome of it many people ask, while the prime old lady holds up her hands in horror. ' It cannot be said that the silly season has yet set in, but the papers are opening their columns to come spondents, who argue that there is no reason Why smoking should not be permitted in any church during service, or that, at any rate, there might be smoking services. Time was, it is quoted, when smok- ing was fairly general in churches. Early in the seventeenth century smoking in churches did exist. For instance, on the occasion of a visit of James I. to Cambridge in 1615, the VichChancellor, knowing the King’s objection to the “stinking weed,” issued a regulation “that none do presume to take tobacco in St. Marie’s Church or Trinity Col- lege hall during the abode of His Majesty here upon payne of finall ex- pellinge from the universitie.” The eccentric Archbishop Black- burn, of York, in the eighteenth cen- tury, waswont to smoke during in- tervals of the service. LONG PIPES AND LONG I'IYMNS. Another wellâ€"known instance quot- ed is that of Dr.“Parr, of Hattonl who smoked before his sermon in church While the congregation was singing, for the doctor remarked:â€" "My people like long hymns, but I prefer my long clay.” Sir Walter Scott, who is consider ed historically correct in his novels. devotes considerable space to a de scription of smoking in the church in "The Heart of Midlothian." These are a very few of many in- stances of smoking in church day: gone by, but the matter hasn’t as yet gone so far as to provoke a ques- able persistency with which the smallpox clings to London, notwith- standing the confidence of the mediâ€" cal profession that mild weather would see a marked decrease, has re- vived discussion of the virtues of to- bacco as a disinfectant. It- has been noticeable all through this epidemic that many more wo- men than had ever before been the case, took to travelling in the smok- ing carriages on the suburb rail- ways, not that the women’s tasee for tobacco was growing any stronger, but because they had confidence in tobacco as a disinfectant, believing that they were less likely to con‘ tract the disease in the smoking car- riages than in any others. This week I have noticed that certain newspapers have been opening their columns to correspondence from thos¢ who desired to air their vieWS on disinfectants, and most of the space was certainly taken up with such let- ters as dealt with tobacco as a means of preventing smallpox. It was recalled that at the time of the great plague in London every child was ordered to take a pipe of tobacco to school and that at inter. vals during lessons, both master and children lighted up. - ADVICE NOT DISINTERESTED. Another correspondent says that he has held positions in various cigar and tobacco manufactories since 1844 and has never known of the death of a cigar or tobacco maker from chol- era or smallpox, or even any othei infectious disease. He advises per- sons who don’t smoke to burn a lit tle tobacco in their rooms CVOl‘j morning before leaving home f0} business. Travelling in smoking car- riages, he says, serves much the sam: purpose. Another correspondent begs 1h: Lancet to spare a moment from its pursuit of microbes to give somi sort of authoritative decision on tlv ----~ --9 WINTER IN JAPAN. ' The Japanese winter is most try- ing on account of its continual dampness. but the Japanese are content to remain cold. They make almost no effort to overcome it. The old "Bushido" (chivalrous) idea of the “samurai” *knights) was that it was el'feminate to feel cold and such is their severe training that they do not really feel it as we do. The wearing of some extra “kim- oncs" and the use of a “hibachi” or brazier in which are a few tiny sticks of lighted charcoal are the only concessions to winter weather. With the “hibachi” they never pre- tend to heat more than their finger tips, which. they hold over the coals. It is used when the house is entire- ly open. The houses, as everyone knows. are built of thin, light wood, and the sliding panels which serve for doors and windows liaxe paIer panes. They are as apt to be open as closed during the day. The cool- ies wear thin blue cotton clothes. and are always paddling through the mud. The storckeepeis sit out if. their open booths and the women go barehcaded about the streets. Ir the houses of the rich the still colc behind the closed panels is after. more intense than that outside in the sunshine, where the air is stirring. o . .. a... :....â€"...«.-....-.mâ€"»..1.â€"uzmcu1.aeu«mum WV '_ gswknzm’wsxHistgfi.Var.;};;az15v1Imv.‘1‘;§f’glfi"m3*f:¢ mwm .u annulus... .i “naphk‘vuf w~-=' a 74V b‘w‘tvaw y;u‘bg,..\.. i new ~.., .g‘. .g c may” . . .. I. i. he» ;*A’~W’wq '*-. ‘ Ayes? *. .v ..“-;,>=,-_;-- 53-. «tr-W313» - 45.3.4.5; ,. . wmlt‘v “News. I" <' -‘ .nv' few-t yaw... v‘v 4: