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.11., Ala-[v.91 “I tzi‘m’a‘wmsmrww ‘ :29" ’r: ' flakes and spread between Ab ut the House. 90i§rhniisitnmrr slixnwicnizs. Often when piling recipes we. see mention made of things we know mthing alout. and thinking them ei-- ther hard to get. or very expensive, we pass the recipe with only a. gisvice. says I. wr'iter. Rut-ling nndwiches which said; bread with ‘bwliztmel' sauce instead of hitter," I said to myself, “\Vell, what h ‘beehamell' sauce and where can I. get it?" To make the beehamel sauce. melta tablespoonful of butter, but do not: brown it. Rub a tablespoonful of flour ’ Into the butter. Add a gill of clear mp stock and a gill of cream, stir- ring constantly till it boils, then take; from the fire and add the yolk of one fig. well beaten, and season with salt, pepper, and the juice of an onion. For chicken sandwiches, spread the bread with this and use the white meat of the chicken, sliced very thin and ginkled with pepper and salt for fill- Again I read. “Strip salmon. into _slices of bread that have been spread With may- #118130. dressing to which a little bit f aspic jelly has been added." _Aspio jelly was another unknown quantity_ to me, but as I did not propose to give beaten, here is the tempo I secured: Boil two onions, two small carrots, a. few sprigs of parsley and a little salt in a pint of water. strain and add two dessert spoonfuls of beef extract. Return the liquor to the saucepan and add an ounce of gelatine which has been soaked in a scant pint of water. Let it boil up .once and then simmer for twenty minutes. Strain throu h a bag and pour intoa mold to coo . Tarm' on may be used for fla- voring if liket . There are more elab- orate and expensive recipes for this jelly, but this one is good enough for ordinary usa. For immediate use, new bread out very thin makes fine sandWiches. and for 8. rolled sindwich the bread must new, but for general use bread that g5 48 hours old is the best. For_ game sandwiches, use brown bread, dip the game in aspic jelly and sprinkle with lemon juice. Salmon sandwiches are im- roved, to some tastes, .b' placing thin- y sliced cucumbers on t 0 Salmon be- fore the upper slice of bread is put on. while on an egg sandWich finely shred- ded lettuce or water-cross is an im- provement. . Potted meats are apt to bo_ very rich, but a little lemon juice sprmkledover It relieves the heaviness. Canncd salmon. sardines, and like kinds of fish can be cleaned of all skin and. bones and 'then rubbed to a paste With lemon juice. pepper and butter, or Olive 011, if that s liked. . Many times meat, fish. or fowl. is at hand in sufficient quantity, but IS. not in good sha e to use. W hen this is the case, eit. ier chop the pieces fine or rub them to a. paste. Add a. little iiiayonniiise, catsu , or anything of that nature that may at hand, and have a sintlwich fit for any' occasion. In this way a really fine sandwich can be prepared from very unpromismg look- ing material. only so it is sweet and clean. .â€"â€".â€" i PANTRY AND REFRIGERATOR. Unless the greatest care is taken to keep pantry shelves clean during the hot summer Weather, those ugly visitors â€"verniin. ants and flies, will make their appearance, and they are extremely dif- ficult to exterminate. Where food is kept a. weekly scrubbing and scourâ€" ing is absoluter necessary. It mat- ters not whether each article of food has its separate receptacle. for there will come crumbs. sugar, tea. etc.. on the shelves, and they become sticky and dusty. Bread boxes, and, in fact, all food receptacles. should be subjected to an occasional scouring. in order to avmd tiny mouldy or musty odors. . Even greater care. should be given re- frigerators and ice chests. Here the houseâ€"maid is it t to consign any and all articles of footl) left after each meal. regardless that milk. butter and cheese absorb all odors and become disagree- able to the, taste. These should have a separate apartment in the refriger- ator. or be in some other place. Ieruit should be kept in a cool. dry lace and should not be allowed to ecay amon other ediblcs. _ If t trough some accident or through ‘ atmospheric conditions roaches or water bugs aipear. thorough cleanliness with the ai<i of some insect powder wtli rid any house of them in two weeks. These. pests are nocturnal VISIIOI‘S. so that evening is the test time to. reach them. After a thorough cleansmg of the remiss Persian insect powder should . sprinkled into any crack or creVice where they appear. line should be lwopt up and burned in the morning, and the process repeated again at iiiglit,~ or until the pests (ilsappciir._ For rats and mice them is no exterminator so good as a cat. It is their sworn ene- nry. better than traps or poison._f0r the rodent has a fashion of dying in inno- oessible laces and manifesting its presence ii: a most disagreeable inan- ”. I .â€" SOME GOOD RECIPES. A Cucumber Salad.-â€"'I\vo good-sized cucumbers should be peeled. have their Ind: cut off. and sliced lengthwise Emugh the middle. The set- is should stunted out and the cucumbemlaid In iceâ€"water for an hour. The solid part a pooled and seeded tomatoni slice onion. 3 stalk of celery. and a sprig of parsley should be chopng together d mixed with a mayonnaise dressing. 9 smoped out cucumber halves are filled with this mixture and then laid on alettuee leaf and served. A Cabbage Saladâ€"Take half a head of small cabbage. and chop it very fine. Add a teaspoonful of salt. a saltspoon- tul of pepper. and four tablespoonqu of vinegar. Take a head of lettuce. washed. the leaves separated, and wu- W M from them. Place two large directions for. "Spread trust I made a study of the mat- . bar and now I am ready to tell those' who do not know any more about it. than I did. When done. t leaves at each plate, and ~put enough of the cabbage mind to look well on each leaf, then pour on each a table- spwnful of dressing. A Tasty Dish For Supper may be pre- pared as follows: Slice. two or three Spanish onions. plunge them into boil- ing water and covk for a few minutes ltr) Ham-h. Drain .vorv' dry. Cut some . hard chm-so into thin slices, and place a layer in a Div dish, scatter l readcrumlis ou-r, and S".le with pepper and salt. 5.\'~xt arrange a layer of sliced onions more breadcrumbs, and so on until the dish is full. Place a few bits of butter on the top and cover with a plate or dish. Bake slowly for two and a half ' hours in a. steady oven. Serve very hot. A Few Billed Meats. Time for bed- ing. per poundâ€"Corned beefâ€"Thirty gminutes. Hamâ€"Twenty minutes. Trove Eâ€"l’our to five hours._ Muttonâ€"[fifteen minutes. 'l‘urkeyâ€"ff‘ifteen minutes. Chickenâ€"Fifteen minutes. A Novelty Puddingâ€"This is made of figs and is very acceptable asa change. Take one cupful of molases. one cupful of suet, one cupful of milk, three and a 3 quarter cupfuls of flour. two eggs, one te-aspoonful soda. one teaspoonful ‘; of cinnamon, one-half teaspoonful : of nutmeg. Mix molasses, suet, 2 spice, and figs. The figs must 9 previously be cut fine. Dissolve the soda. i in a teaspoonful of hot water, and mix ‘ with the milk, then add this to the pre- r vious ingredients. Beat the eggs well. land add thin flour, finally beating all :well. Steam five hours. i A Lemon MarMalade.â€"There is noth- ling more appetizing at breakfast than i a bit of marmalade. One can often get La slice of bread down by this means iwhcn nothing else would tempt one to leat. A splendid lemon-marmaladeus : made as follows: Take Six lemons. slice : thin, removing only the. seeds. '10 each pound of sliced fruit allow three pints l of cold water. Let this stand for twen- at -four hours. Then .bod until the ;chips are tender; pour into an earthen- lware bowl, and let it stand till next lday. Then Weigh it. and to every 3 d of boiled pulp allow one and a lhalf pounds of lump sugar. Bod the whole until the sirup jellies and the chips are rather transparent. In tak- ‘ ing out the pips be careful to leave all lthe white pith in, as that goes toward making sirup. _â€"-â€"-I.â€"-â€"â€"- t THE HOME \VEDDING. The order of the home wedding varies as greatly as does the social status of the bride and the income of the parents. \Vhether the occasion is to be one of simplicity or elaboration is the first point to be decided. r\‘Vhen that is understood, it a. simple matter to plan the details. White is the accepted costume, wheth- er the material be satin, heavy silk, or some simpler fabric. Some few brides do prefer the traveling gown. For such however, dark silk or a. light cloth of tailor make is correct. \Vith it is worn a hat. \Vhether or not the journey is actually undertaken without a change that is the impression to be conveyed. The white gown is made with aslight train, and is always high in the neck. Sleeves of elbow length, with suede gloves that meet them, are preferred. Simplicity in general style is conSider- ed good taste. Lace garniture upon the bodice is always good. and, if the lace be, an heirloom, has speci:tl_s1gnificance. The veil may be of real point, or dueli- esse, or of simple tulle. In the case of the last, it should fall in graceful and full folds. It is attached. to the I head by means of flowers, a white comb ,or 'eweled pins. . . Tito ceremony itself is apt to be less 'formal when held at home; neverthe- less. it is quite correct to carry out all the forms of a. church wedding, if one prefer. In the latter case, aspace is marked off, either by means of plants or by a white ribbon stretched across the room. \Vithin this space the cler- gyman stands, and chairs are placed for the mother and allnear elderly rela- tives of the bride and groom. If pos sible, it is so arranged that one entrance to the room is near by. Through this the groom. with his best man. enters to meet the bride. She escorted by her father. and supported by a maid of hon- or, walks the length of the drawing room to take her place. lifusicians, con- cealed somewhere close at hand, play the wedding march. After the cereâ€" mony the bride and groom Simply turn to face the guests. and receive congrat- tulations. Shortly before the hour of leaving they lead the way to the break- fast or supper. After partaking of re.- ’freshinent, the bride withdraws and smakcs ready for her journey. _ Simpler weddings are. conducted With less formality. The bride may be es- lcorted by her father, if she refers; tbut it is usual to enter on t 6 arm Eof the groom, accompanied either by a ‘ maid of honor or two small pzigcs dress~ ed in white. For such occasmns there i is no strict law. As a. rule, the gath- =ering is a family one, and the cere- mony performed. there is an informal EEEETICAL FARMING. A ~ ~ -- ~A~\\\\\\VV\W SU MEIER PLOUGHING. "A field properly ploughed is half tilled; if poorly ploughed or half ploughed no amount of after work will remedy the deficiency. The drier the weather and the more backward the season the more important it is that careful attention should be given to every detail in ploughing," says a. writ- er in plough isscl: to run deep, it shouldbeso gauged, for the width of the furrow that the furrow will be left cornerwise, in- iiistead of flat, thus giving a large por- tion of the hirher surface soil where it can be made immediately available with the improved implements of tillage which we have. such as the Acme and Disc barrows; it is thus possible to re- duce even stiff sod to a very nice con- dition. It been the practice to get everything into the bottom of the fur- sOil just where it should not be. Time is_iiioney in all crops put out after the middle _of June, and often a week of time Will be lost by those seeds falling in poor and unfertilized soil. It should be remembered that it makes very lit- tle difference to a. sprouting kernel of millet or rye that there is a mass of humus in the bottom of the furrow if the soil all around the little seed is yellow and barren. By leaving the furrow nearly edgeways and cutting thoroughly with 8. Disc or Acme, the trouble arising from too deep plough- ing here and there is greatly discounted. By the way, I have sometimes been puzzled to understand why some farm- ers are so partial to one style of tillage tools, while other equally good farmers upon investigation that the nature of the SOIl has much to do with the kind of tool .we should use or purchase. My own 5011 is light and in a good many places quite gravelly. For this reason fancy the plain discs and get very satisfactory results from the use of this tool. The Acme, which. as many of my readers know, is a series of curv- ed knives shaving and scarifying the surface, would do very poor work in soil full of small stones. Perhaps in this connection I might give an instance of how careful ploughing and still more careful fitting saves more than enourh labor and after cultivation to pay for the extra work, besides as I be- lieve, largely increases the yield. A friend had three-fourths of an acre of ground, on one side of which he set three rows of strawberries, and the bal- ance, about 110 rods, he planted to po- tatoes. The ground, even after the planting, was as even and true as a piece 0' newly made lawn. This piece of ground was kept entirely clean with a weeder, going over the ground twice a week. Only one or two of the straw- berry plants were dug up and not a particle of hand hoeing was done the entire season; the yield of potatoes was 175 bushels; it is, however, but fair to add that last year was so dry that this method of weeding was much more ef- fectual than it would probably have been in a wet season." HOIV TO SALT BUTTER. \V. C. Rockwood writes as follows: "Perhaps everyone who has ever made butter has been' troubled with this at some time. The cause of the mottled [condition which is frequently seen in 1 butter is a disputed one, yet it is sim- ple enough after all. As we all know, salt affects the color of butter. All butter takes on a deeper hue when it has been salted for a. few hours. Take a. lot of butter from the churn in a. mass, salt it. in streaks by cutting down 2through it with the ladle and scatter- ing salt freely where the ladle went, list it stand half a. day before working land you will see a good illustration of lmottled butter. In a few words the explanation is this: Mottled butter is caused by uneven distribution of salt, nothing more or less. To avoid this the following plan is an excellent one, and one which is followed by many of our best butter makers to-day: Leave the butter in granules, wash with water cold enough to prevent adhesion, drain and salt while still in the churn, then revolve the churn or tip from side to side until the butter globules mass somewhat and the salt is evenly distri- buted. By tipping the churn one way, then the other, the salt may be very evenly sprinkled on or a wooden fork of suitable size may be- used to stir . it up, addin only a portion of the salt gat a time. its salt melts or dissolves ,the moment it touches the grains of ibutter and each rain is instantly scouted With brine. hen when the but- ;ter is drained a few minutes remove it ito the worker, press until moderately ldry and pack away. No further work- ;ing is necessary and there will be no ,trace of streaks or a mottled condition ,to be found. Salting in the churn is i sure to be a favorite method with those Michigan Farmer. "If the” row that was on the surface, and many but exceedingly Simple and times get an inch or two of yellow subâ€" "The only appliances necessary are are just as partial to another. I find~ does not vary very materially from time to time. Nor is it ew‘ntial to weigh out the salt each time. Measure out a pound of saltâ€"usually a full pint of salt will Weigh a pound. and it is more quickly measured than weighed each time. Some adhere very tena- i-inusiy to the old way of twice working their butter, but once is a great plenty. If the salt. is evenly distributed and ithe excess of moisture pressed out, ithat is sufficient and can as well be idone at one operation as at two." i l GETTING RID OF S'I‘UBIPS. ! \Ve take the following; from Hard- iwood: “It often occurs in logging op- ,erations and in laying out liuiibcr yards that troublesome stumps have to be removed, often at the expense of a good deal of time and money. To dig and chop them out is a tedious procem, and to use a. stump puller is not always practicable, and in any event costly. besides leaving large holes to fill and grade over. The English and French have commenced using a method not a shoyel, a little dryl' kindling and a sheet-iron cylinder arge enough to slip down over the larger stumps, the top cone shaped and terminating in a collar in which one or more lengths of SIX o_r eightâ€"inch common stovepipc may be fitted. A hole is dug between the roots on one side of the stunt and par- tially under it, large enougi to start a_ fire with the kindlings. After the fire is once. fairly started the iron cyl- inder is slipped over the stump. the stovepips is added, and the whole ar- rangement acts as a stove, burning the. stump out completely. "It is said that. if the stumps are old and anyway dry, and the weather LS dry, they will burn easily without the cone shaped top and stovepipe. It 1.8 also claimed that where the stumps are green, a. half gallon of kerosene or crude petroleum poured over the stump an hour or so before lighting the fire will facilitate matters greatly; but in this case the top and pipe do vastly more, making, as they will. a strong draught that will burn well down into the roots. It is claimed that one man with three or four cylinders, large and medium, to fit over differ- ent sized stumps, can do more. and bet- ter work in a day than a dozen men with axes alone.” ing the Cathedral of Belgrade the other day at the conclusion of the grand cere- mony in honour of the birthday of her son, King Alexander, was made the sub- ject of a most extraordinary act‘ of aggression. A shabbin dressed woman tried to get near her, and was permitted to ap- proach under the impression that she was anxious to present some petition to the Queen. Instead of this, as soon as she got close enough to her she drew back her fist, and before anybody could prevent it struck Natalie a. violent blow on the mouth cutting the lip quite se- verely, and then followed this with an- other quuale violent blow on the breast. Not un il then did the Queen recover her presence of mind sufficiently to grasp hold of her assailant and to do- liver her into the hands of her attend- ants, _who had been so paralysed with ifistonishment that they did not inter- ere. At first_ it was believed that the wo- man had intended to assassinate Queen Natalie, who has as many bitter foes in Serv1a_ as she has admirers, but sub- sequent investigation brought to light the fact that the woman was unarmed and that she was the demented wife of a ver worthy non-commissioned offiâ€" cer o the.King's Guards. Queen Victoria has a slight scar on her forehead, left b one of the three blows which an officer of the Tenth Hussars named Licut. Pate gave her With a rattan in the fifties. He was sentenced to. transportation for seven years for this offence. Mr. Pate died the other day in Australia as an ex- conVict, but leaving a large fortune. Empress Eugenie was struck at on one occasion by a man who had raised â€"-â€"-â€"â€"â€"â€".â€"â€"â€"â€"â€"â€"-â€" SLAPPING ROYAL PERSONAGES. Queen Natalie of Servia, when leav- lhimself on to the step of her carriage for the purpose, while she was driving’ through that very street of Lyons where President Carnot, was assassi- nated. Fortunately. the herculean Gen. Very, commander of that magnificent body guard known as the Cent-Games, wasat hand, riding beside the royal carriage on a huge charger. Smoping over. he seized the man by the scruff of his neck. just as he was in the, act of delivering the blow, and then, gras â€" l ing him_ with the other hand‘ as we 1, raised him into the air and buried him on to the heads of the crowd that lin- ed the street. ' NO MORE SALES. Confectionery and Ice-Cream man-â€" \Ve'll lose ten of our best customers next week. loffering of good wishes. followed by a 1 who try it. The amount of butter can Assistant --\Vc Will? Are they going breakfast, at which all are seated. and .the bride cuts the cake. l ‘ be very closely estimated, as the amount from a given quantity of cream to Europe for their summer outing? i No; they're going to get married. l WHEN SLEEVE KEE’I‘B SLEEVE. __â€" OUNo FOLKS. THEY CHANGED THEIR MINDS. "Where are you going. Nod i" 1 "Down to the orchard to look for I bird's nest." “What for?" "Why, you know our teacher, Mist Graham? She has a collection of limits. She “ilk: showing them to my sister and me the day we went there on an errand. I thought that maybe lcould find something down in our orchard that she hasn't. So many birds build there. Will you come along. Jack 3" "Why. you, of course. I’ll help you l icok." Ned was hurrying along in the direc- tion of the orchard. and Jack soon caught up with him. In a few mom- ents they were among the trees, looking first at one. and then at another. .in the" hope of finding something very un- usual. i "There's a. beauty, Ned; let's take that." f'I‘hat’s so; it is a beauty, and no mistake." The. boys were now standing under the wide-spreading branches of a low tree. Their attention had been taken by a delicate little structure woven of thin blades of dried grass. shaped some- what like a. basket, and fastened so- curely to two of the outer bruncha. ’l‘hc sunlight resting on it made it look almost as yellow as gold. Its fragile contents. light-grayish eggs wtth curi- ously shaped spots of brown, added to the beauty of the picture. The nest was so low as to be easily examined. "It's tight eno b. How shall we get it without spoi ing it 9" Jack in- quired. _ _“\\"a.itl" and Ned lifted a. warning: finger. . ’l be boys drew back just as a. yellow- ish bird darted out from among the branches and took up a position in a tree close by. It was followed by an- other, a lovely creature in chestnut land black. Both seemed greatly alarmed, but the former only fidgeted about on the tree while the latter gave expression to its feelings in notes that Were decided, but. not. unmusiral. "I know that birdâ€"the one in chest nut and black." whispered Ned; "it's an orchard oriole.” "What's the. light one?" asked Jack. . “\Vhy, that must be the female ori- ole, and that is their nest." I “But ain't the same kinds of birds alike 9" Jack inquired, wonderingly. "0. no, father says they seldom are. that is, the male. and the female. The male bird in most cases is prettier. iJust see how we have frightened them. lLet's hide where they can't see us, and Iwatch what they do." "Yes, perhaps they'll go to the nest." The boys stepped softly behind a large tree near by. There they could see. the lnest without bcin seen by the birds. lBut it was severa minutes before the itimid creatures recovered from their 'aliirm. They hopped about. uneasily from branch to branch, looking this way and then that, as if to make sure that [nOcnemy was near. Then the female ori- iole quietly slipped into the nest, and a her mate went as near to it as he poe- lsibly could. Every little while he ‘would glance at her and seem to say: “Don’t you be afraid. I'm here, and I’ll protect you." "Dosen't he seem proud of the nest 1" whispered Ned. ‘ “ es, and see how contented she is l sitting there on those ergs.” “Say. Ned,” went on ack. after a moment’s thoughtful pause. “it seems to mo it would beakind ofashame to take that nest away from them." "Just what I was thinking. They'd feel awful. I suppose. Let's don’t. I geiier thought much about how they'd % .11 "Neither did I. All right, we'll let ' them keep it.” The boys watched a while longer, and then started for home. "1 wonder that Miss Graham would .take, the nests," Jack remarked on the : wa ’. | ' Well, I was inst. thinking that she . probably takes them after the birds are gdone with them.‘ I remember now. i too. that she spoke of getting them late tin iIN‘ fall, and I'm sure she Wouldn't, fdo anything to hurt the birds, because Ishc loves them so." ' “But don't you suppose they want lthe. nests another year after all the ’ trouble ihcy take to build them '.’ ' "I hardly think they (lo. Besides. ' Jack. the nests are blown about so, and so much spoiled by the. storms of win- iter that. they can't be worth much the lfollowing spring. 'l'ho-y mostly blow gdown, too. so I think it. is all right to itake the deserted ones." ' "Then we can watch that orchard ori- Eole‘s nest and trike it for Miss Graham iafter the, birds leave it." i "Yes. It won’t be so pretty then ll Suppose, but >II“'il optima-bite it. I ‘wonder now that [ever could take a nest. while the birds were using it. but I didn't think. I won’t any more. though." "Neither will I," Jack said der-idcdiy. -â€"S. Jennie Smith. I THE EYE A CAMERA. Sonic Experiment-s In Which l’kturc “'eri- 'l‘nkcn From the licllim. That an image of the object seen is formed on the retina of the eye is cer- tain, but whether the impression is exam-scent or remains for an apprecia- abiv time after the object is removed ' was the subject. of doubt. vA photo- grapher is reported to have made some t-ipcriincnts recently by way of test- ing this, with a remarkable result. lle gazvnl for lully a minute at a shilling plaucii in a strong, white light; then in a \‘t-ilowâ€"surmmcri room, looked fix- edly for 40 minutes at a sensitive plate. (in tit-\clopiiig the plate an outline of th‘ coin was distinctly visible. ii“ next, in the presence of a witness. repulth the experiment, but. substitu- tin; a posing" stamp for the shilling. lit» Exwuknvl at the stamp for a minute, and ill 1: at. a. photographic plate for owr ' :0 minutes, and development brought out a flint. but recognizablo image of the stamp. . This may lv- thought to lend some ('htln' tt-iiunw to the suggestion that a mur- dcred man's eye may retain an impres- lion of the murderers face, whirl. a pho- graphic lens might as able to ace and reveal. ,,.,f,, ,._.. .M,_..¢." ,,.,,.,.. _ . I. i a. _ . a . I :.~.‘ .‘aas,