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flFEgQQF'FHnL-‘a wan-.1: »r,~m»;rufi> :.i:sr:":.' ~ ’:v 4...... “manâ€"- llIIT:«xl-?‘~‘.L. ~ n-iwr':‘w'7151'i it"! . oeeaocwaeaoeeeeeeooae FDR Is HOME i .__.« Hygiene and .Other Notes, ‘0 o O c 5 o 0 o 9 b for the Housekeeper. o e @ a 8 0 Recipes for the Kitchen. ? 0 o 6 Oioosoooooaeoeeosogoeo G‘JOKING SUGGESTIONS. Blan-quette of Liverâ€"Parboil 2 lbs liver 10 minutes. Take it from the Water, put into a, clean kettle with 2 {its boiling water. Simmer three hours. Let it cool‘in the water, and when quite cold out into small pieces. Put 3 tablespoons butter into a frying pan, and cook in it. 2 slices onion. Take out the onion, stir in 3 tablespoons flour, and seaâ€" ‘ son with Salt and pepper. Add the chopped liver, cook a few minutes, add 4; teacup thin cream and when it boils, 1 tablespoon lemonvjuice. Send to the table at once. Fried Barleyâ€"Soak 1 cup barley over night. In the morning wash in a strainer, put into the double boil- er with 1 scant qt water, 1 teaspoon salt and several shakes, of pepper. Boil about five hoursâ€"be sure it IS thoroughly cooked. It doesn’t re- quire so many hours as when not first soaked. Let it get cold and slice into pieces half an inch thick. Dip into beaten egg, then bread crumbs and fry in deep fat, or it .can be fried in a little fat in the frying pan. Evaporated Apricots are nice for pies. Stow them gently until thor- oughly cooked, adding the sugar 10 minutes before taking from the fire. Use 1-3 cup sugar to 1 Cup dried apricots. Cook the lower crust of the pie first. Put in the apricot sauce into which has been stirred a small teaspoon cornstarch. Cover with a crust, or put strips across the top. ‘ Tomato Bisqueâ€"To 1 can toma- toes add is teaspoon soda. Boil, strain, and stir into it 1 tablespoon butter and 1 tablespoon flour rubbed together. Return to the fire and boil a few moments, to cook the flour, adding salt and pepper to taste, and a. little pinch of cinnamon. If not entirely free from lumps, as it should be, strain again. Pour into 1 qt of hot boiled milk and serve at once with croutons. I ' Graham Wafersâ€"Take 71: cup gra- ham flour, cup entire wheat flour, 42,: teaspoon baking powder, é, ‘ tea- Spoon salt, 3 tablespoons sweet cream. 3 tablespoons sweet milk. Roll thin. Summering Smoked Hamsâ€"When hams and shoulders are smoked, with ar'very sharp knife slice the meat from the bones, remove rind and .all discolored parts, and pack in a large jar without cooking... pressing, well, as it is packed. Cover with an inch depth of lard and tie up. This will keep through the hottest weather if innnediately, when any is taken out, the fat is heated, strained, and reâ€" turned to the jar, adding more from time to time, if necessary, to keep the requisite depth. Take What is Left from the table, the potatoes, meat, bread,‘ and onions, grind them all together, sea- soning with salt and pepper. Mold into cakes and fry. ~White Sauceâ€"Melt 1 tablespoon butter, taking care not to let it brown. Stir in 1 tablespoon flour. Add this to 1 pt boiling milk and» cook a few minutes. Season to taste. This is a standby for warmâ€" ing over meats and vegetables. Chester Sponge Cake-~Take 2â€"1: coffee cups flour, 1 cup sugar, -;~ cup milk, 1 even teaspOOn baking powder 3 eggs. Flavor with 1 teaspoon vanilla. Success is assured if the order of mixing is observed. Sift the Sugar five times. Sift the flour five times with the baking powder in it, and a salispoon of salt. Next boat together the yolks of 3 eggs and sifted sugar until light and foamy. Add to this the half cup g of milk, then add nalf the flour and beat well again. Lastly. add the re- maining half of the flour and conâ€" tinue beating. Beat to a. froth the whites. pour in and beat all toâ€" gether ten minutes. Bake in deep tins 20 minutes. When cool, cover with an icing and decorate with blanched almonds. THE SUMMER DINNER. Dinnerâ€"the formal meal of the day â€"should be at night in summer al- ways. Preferably so at all seasons to most people ; but even for those who, from choice or necessity, have a winter midâ€"day dinner, itseems an absurdity to keep to this household habit, when all humanity wilts beâ€" neath a burning sun, says Marjorie March. When the brightness of the Western sky says its goodâ€"bye to the. sun, and the faint breath of evening stirs the grass, all mankind feels more like partaking of a formal meal served at a formal table. But even with this hearty meal of the day, while in number of courses it may correspond with the dinner of cool weather time, its simplicity should take the form of quality of food, not in absence-of quantity. Light soups, substantial, meats and vegetables, but less in abundant ways, cooling Custards. whipped~cream, the many ices or delicate gelatine desserts are equally (Mutable, and more nutri- tious. As all such food has to go more than. half way to meet the average; appetite so temptingness should be its chief characteristic. Small vegetable dishes and fragile glass will hold quite enough food and just as much liquid ; and who can estimate the difference in the Looks of a, table oll‘ering just enough :.~.~. sacw..-.«-:.-. us: :.~.v..a.Ax-x;._. “hummus-g-“ wv «w arm,- W... in a dainty way, instead of vulgar abundance that satiates one’s apâ€" petite before tasrte has even bidden it satisfy ? . ‘ Centrepieces should be as light and graceful as possible. A tall vase, with trailing bits of green, gives a light, airy effect, as charming as the breath of air that, sifting from the windows, stirs its tendrils. CLEANSING GLOVES . Directions are often seen for cleanâ€" ing windows with spirits of wine. The majority of housekeepers do not. always know What. spirits of Wine means. It is an old-fashioned term for 90 per cent. alcohol, such .as is usually sold by druggists for house- hold purroses. It is excellent for cleaning windows. After the window frames are properly cleaned and the window glasses washed with clear water, polish them with a little alcoâ€" hol and a chamois skin. Plate glass shines beautifully If it is rubbed over with whitening and water on both sides, and when it is dry polish- ed OH with Chamois skin. Glass which has become dusty must be thoroughly dusted off before it 'is cleaned in any other way. Mirrors are easiest made clean with whitening which is allowcld to dry on the surface of the glass and then polished off. Stained glass windows are simply washed off with clear waâ€" ter after being thoroughly dusted. Wipe and polish dry‘ with a chamois or a cotton cloth. An absorbent cotton towel is sometimes the best thing to rub glasswith at first be fore polishing it with the chamois. Make it a rule never to apply soap or soapy water to glass. Foolish people are continually trying this experiment, with the never failing re- sult of streaky cloudy panes. THE CHILDREN’S TABLE. The individual ownership of pretty silver and china pleases children as much as grown people. Hear David Copperfield testify to this on his re- turn home for his school vacation : “I had my OWn plate with abrown view of a. man-ofâ€"war.in full sail upon it, which Peggotty had hoarded somewhere all the time I had been away, and would not have had broken, she said, for a hundred pounds. I had my old mug with David on it, and my old little knife and fork.” v . Whatever adds to the interest and pleasure of the children’s meal adds also to its wholesomeness, to which the element of affectionate gratitude towards those who provide it large- ly conduces. USES or KEROSENE. Kerosene, by the way, is one of the most valuable of our kitchen familiars, not only as a dirt scivent, ‘but as an insect'exterminator. Beds wiped over occasionally with keroâ€" sene cannot harbor bugs. Poured over ant-hills or along the route chosen by the little posts for their entrance to the house, they can be routed and. put to flight. Cock- ‘roaches turn their backs to a kitchen whose walls are ~ frequently wiped with the pervasive oil, and mosâ€" quitoes leave their chosen breeding places if a little oil is poured over the surface of the barrel or standing pool. +â€"-.â€"-~â€"â€"- TIIE RICHIEST COUNTRY IN THE WORLD. Australia is, if natural resources are considered in proportion to popâ€" ulation, the richest country in the world. Although the united popula- tion of the six Colonies is under 4-,- 000,000, the total production for 1899-1900 (the last year for which the figures are available) was no less than $560,000,000 in value, or over $150 for each inhabitant. If the value of manufactures be subâ€" tracted, the primary industries alone give a total of $418,000,000, ‘ or about $110 per inhabitant._ The primary production of the United Kingdom is, according to Mul‘h‘all, but $39.62 a head, and of France, the “most. productive European coun- try, but $57.75. America reaches $73.50 and Canada $81.37; but Ausâ€" tralia stands easily first. -+___._ DRINKS FROM VEGETABLES. Some terribly potent liquors, it is said, can be distilled from the in- nocent-looking banana and also from the milk of the cocoanut. The Japanese make a. beverage from plums and from the flowers of the motherwort .and the peach. The Chinese produce several qualities of Spirit from rice and peas, all of them intoxicating, besides which they can make an alcoholic drink from mutton. .4;â€" PROFITABLE WALNUT TREES. The English walnut is said to be the most profitable of all nutâ€"bear- ing trees. When in full vigorthey will yield about 300'pounds of nuts ' to tlle’lree. .The nuts sell on an average of about 4d. per pound. If only twenty-seven trees are planted on an acre, the income would be about $675 per acre. +â€"â€" CURE FOR SEA-SICKNESS. A long and vigorous breath at freâ€" quent intervals is the preventive of sea-sickness that Pnofcssor Heinz, of Erlingen, re ards as infallible as it is simple. he explanation is that the extra oxygen added to the blood le$ens the sensitiveness o! the iobe of the brain that produces seal-sickâ€" ness by reacting on the stomach; 3E \‘;.\; \‘r \ \/ \i/ixr \v \r 1;! l n\ '«ix :0 t '\ o". ' nix . r.‘\'°"r \ . 4 V I s ..>, .. , e * F93 FARMERS 2.1 9 3; :u _______ Seasonable and Profitable 5 Hints for the Busy Tillers :2 of the-Son. . 3, \ I \ 1 \(1 u; \u \u u» x!» u; ‘u x I I I Idol 2-: o ‘2'. I." '4150 n " ~ I I 0 u “.+¢°.+.°,«“nAnti-z". J "M". do}. I /l PARM HORSES. We believe that the average farm horse is un-derfedipnot but what there are many instances where these are kept in the very pink of condition, but on the average, as we say, we believe they are underâ€" fed, says the Homestead. We do not mean by this that animals get an insufficient supply of food to ap- pease their hunger, but we do mean that the srupply of nutrients in many cases is not sufficient to take the place of the by hard work. This is especially true when com alone is fed. While we know of many instances where good farmers feed corn alone during the entire year, yet in the majority of these cases farm animals are gen- erally in a somewhat thin condiâ€" tion. Corn is a fat producing food, but when animals are working they need a large supply of lean meat producing food. Some time ago a city physician informed us of the fact that. he was unable to keep his horses in good flesh, and asked our advice as to the method of feeding them. Upon in- quiry we found that com alone was being fed. At our suggestion he changed the food to the following ration: A mixture composed of 75 pounds of oats, 50 pounds of corn and 25 pounds of bran, to be fed to the amount of 15 to 18 pounds a day per animal. To his surprise, although not to ours, the horses immediately began to gain in flesh. Now this Was due to the fact that the bran and cats in the new ration supplied a larger amount of flesh forming material, so that horses do- ing a large amount of driving 'daily were kept in a much more muscular condition when on this food, while at the same time their appearance was .much improved. WORK ON THE FARM. is generally much more erratic than in the city, and under avert-age con- ditions it is more difficult to keep horses in the same bloom. HOW< ever, if less corn were fed and the nation we have named above sub- stituted we believe that horses would give more satisfactory ~ser~ vice and at the same time appear in much better fleslh. It is true that where one raises his own‘feed a bushel of corn can be grown much more cheaply than a bushel of oats, and yet at the some time we be- lieverit will pay to compound a ra- tion for the workhorse in which oats is given a. prominent part. As to the quantity to be fed per day there is some difference of opin- ion. We find that the United States cavalry horse weighing 1,000 or 1,< 100 pounds, is» fed 12 pounds of oats per day, while the German cavâ€" alry horse receives 10 pounds per day. In Great Britain these horses when on severe duty receive from 12 to 14 pounds of oats per day. Prof. Henry reports a. case of draft horses at Work receiving 22 pounds of grain per day, consisting of 13 pounds of oats, six pounds of beans, and three pounds- of corn. It will be seen that there is considerâ€" able variation in the amount of grain fed to horses under various conditions. However, it is our exâ€" perience that the average farm horse weighing from 1,400 to 1,800 pounds, will require from 15 to 18 pounds ‘per 'day of a. mixture com- posed of three parts oats, tw0 parts corn and one part bran. Horses fed in this manner and given a good, clean hay will ‘do a heavy day’s work every "day and remain in good flesh. VARIETY ‘IN FOOD. A variety 0f food is most valuable [for any animal, or we will say that live-know of no one that will produce as good results in promoting growth, milk production or the storing of fat as a. combination of feeds. This has been well illustrat- ed when pigs have been fed with mixed grain ration, or with a. sinâ€" gle grain, or with the grain in com: Ibinaticn with s-kimmilk. In every case it has been found that the mix- ed grains give better results than geither grain alone, and that the milk additional increased the proâ€" iiits much more than would be ex- [pected by experiments when milk was given alone. The nearest ap- proach to a perfect food when used alone is grass, and even in that the best results are found from those pastures which have a goodly varâ€" iety of the different grasses. A pasâ€" ture newly seeded wit-h but one or two kinds of seed is not worth near as much as an old field which has a dozen or more varieties, if the latter has not_run down until there is not feed enough, or been allowed to stand until the grass has lost its sucoulencc and become all Woody fibre, or, “cured on the stump.” SAWDUST on THE FARM. Probably the most profitable use that can be made of sawdust on the, farm is to use it as an absorbent of liquid manures, when straw and other like litter cannot well be pro- cured. In this way much liquid ma- nure can be applied to the land that might otherwise go to waste. Such as straw, leaves and dried mum‘s are ... .1...» ......,,.................. upon...“ "\rk,’vr-M-vm-u'tgf‘.l“'\.ߢ!‘>"3~r::~:i-i.\:vI<ll,w.~c'-rf«' n-nnmu-z ,strumenta l in wear and tear caused' as we used to say, has all better absorbents than sawdust, and also much better for the land, as sawdust decomposes very slowly, and adds very little fertility of _itâ€" self. 011 hard, clay land sawdust would do a little good in making it mor'e friable, but on other classes of soil there is little or no advantage in using it. We have never heard ~ that sawdust will cause scab on po- tatocs. SHEEP ON EVERY FARM. Every farmer should have a. flock of sheep, as they will-destroy more weeds than any one man with a four-horse team. They are also inâ€" enriching the soil. They can be kept with little labor and pay for themselves. with the an- nual wool crop. About the only time that they need especial care is during the lambing season. If you are not provided with a. sheep barn, put 'two or three ewes and lamle in the hog lot. A low house 8x8 feet will accommodate that many nice- 1y. KEEP GOOD COWS. Dairying is a very important busi~ nose, and a herd of good cows is worth more in every respect than any other kind of stock. The bovâ€" ine is both meat and milk for the human family, without which ex- istence is almost impossible. Note the capacity of each cow and feed accordingly, as some will be found able to pay for better feeding than others. In order to know this weigh each- cow's product; then, know-ing what the feed costs, it is a very easy matter to know wheth- er you are feeding at a profit or loss. TI'IE APPLE ORCHARD. It takes time, from the planting of trees to the bearing stage, to derive results from any apple orchâ€" ard, but the value of the orchard will depend upon the Work given it during the first two or three years. When an apple orchard of selected varieties has once been secured it should give a. large profit every year, not only in fruit, but also in using the land for stock at certain times, and even by occasionally growing a hoe or grass crop. Some large orchards are now used as locations for poultry. FARM POULTRY. No one who has not made obser- vation in that direction can form any estimate of the large number of insects destroyed by farm poultry in a, season. ina seaSOn. The guinea is constant-. 1y at work, and carefully searches every square foot of land. In an orchard a flock of active hens, will do excellent service, and they will need but little, if any, assistance,.as they secure more food than may be Supposed. __+. .___._.. WOMEN VOTERS. The Senate of the Federal Parlia- ment of Australia; has by an over- whelming majority passed a bill making woman’s suffrage universal throughout that country. In South Australia, it is stated, the women voters already equal in numbers, if they 'do not exceed the men vloters. _.+_..__..â€";... NEWSPAPER CURIOSITY. The most northern newspaper in the World is published at Hammer- stein, Russia. Thc editorial work is 'done in: a small wooden house roofe’d with turf. The paper is callâ€" ed the 'Nord Kap,’ and is published weekly. The news is frequently a fortnight old before it reaches the subscribers. Most subscriptions .are paid in fish- .__.._.+-_....___.. WATER PIPES OF GLASS. In Germany water pipes are being made of glass with asphalt covering to prevent fracture. It is claimed that they give thorough protection against moisture in the ground, against the action of acids and alâ€" kalies, and that they cannot be penetrated by_ gases. n nr::.‘3.\‘fi}nk -J;:,w».,.. uâ€"â€"â€"â€"-rIâ€"â€"â€"vâ€"__I The guinea is constant. ' weight of certain EFFEGTS OF THE BEER WAR ESTRANGE.WENT OF CHRIS. TIANS IS ONE RESULT. Count Bernstorff Thinks Britair and Germany Should Stand Together. Writing in the Evangelical Allianot Quarterly on “Germany, England and the Peace,” Count Bernstorf says that it has been a cause of natural sorrow to English Christian: that the war has greatly estranged from them the hearts of their Con tinental brethren ; but we certainly hope that after the conclusion 0: peace the mutual understanding will be restored. The estrangemcnt between Englisl and German Chrlstians was alwayl looked upon by the writer as a greal misfortune. He thinks the two na tions ought to stand together it true friendship, and this view is not only the result of a personal sym- pathy which his relations with Brit ish Christians and a long stay in England have brought about. It is.also his opinion that, politi cally, it is required by the true in terest of both countries. The Ger man press has been very hostile tc England during the war, but a, fairel view of the matter will undoubted]; be taken now, and we venture tc hope that. the British press will also lhelp to forget the past. POLITICAL DIFFERENCES. The consideration which led to tilt postponement of the internationaj conference of the Evangelical Alli ance, intended for August nezxt shows how sadly political difference: of opinion can endanger the unity of Christians. But these expressions 0 refusing fellowship to British Chris tians, wherever they did not publicly state their disapproval of the war, were after all not general. Not only at the Blackenburg Conference, bul also at several others, speakers from: England were heartily welcomed. People begin to feel now, continue: the Count, that when a, nation is at War all party strife must remain silv ent. It is an unfair demand, espe cially when it is to take place undel pressure from abroad, that Chris. tians should in such times publicly disapprove what their country does It would be unfair, even if all the reports spread about South Africa were true ; but one begins to feel that a great or misrepresented. I RECONCILIATION DESIRED. We hopeâ€"and this seems to be the wish- of English Christians as wellâ€" that Great Britain will try to recon. 'cile the feelings of» those who have at all events, been valiant fees, and if this is the case, it will do away with the last remnant of bad feeling in other countries. It is not forgot: 'ten in Germany how much we oweir. impulses of practical Christianity to British Christians, and the fact. that we serve the same Master and pray for the advancement of the saint glorious kingdom Is a bond which is thank God, after all stronger that tengwrary political misunderstand ings. We hope the conference of thl alliance will be possible in German] next year, but/even if it should in considered wiser to wait a, littl longer, the day will soon come when it .can difficulty. take place without an; v ' â€"â€"â€"â€"+.â€"â€"_â€" ANCI ENT TAX ABOLISHED. When this year dies an old City Dl‘l vilege enjoyed by the'corporation 0 London since the days of King Ed ward II. will die also. On Decem Eber 3lst the corporation discontin iues “the metagc and porterage” 0 fruit, potatoes, and other product 'brought into the port of London This is in pursuance of an Act 0 Parliament passed .in 1872 giving the city thirty years’ Warning of tin looming demise of this ancient right It was a revenue of three-sixteenth: of a penny- upon every hundred- kinds of pro-duc4 brought into port. This abolitior will mean a loss to the city corpor ation of about £14,000 a, year. Young Storkâ€"Mama, don't forget and change feet during the night, Won“... ..1.........._.. ..~_. -1. .. .._.-.. 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