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I It... the House. -_v»\rv~w-~x~â€" x. W‘mwn. a... . '\ ~ m DIET OF SCHOOL CHILDREN. A growing child needs plenty of 'tl'enmhening food, anda variety, also. It i3 5 Pleasure to see a child with 8 Many appetite. One feels assured that his health is good. But the poor little we who merely picks at his food needs something to coax his delicate appetite and yet give the requisite nourish- ment. A mother of,a big family com- plained recently of the trouble she had to make her oldest children eat. They would have nothing but bread and tea, with cake or pie. The girl, about six- teen years old, had not touched meat for three months, and the boy positively refused everything except bread and too. They ate eagerly of fruits and sweetmeats, probably because such fillings lverc not often in the house. When these children visited in other homes they would partake of almost everything served, and when asked why they would not eat at home, they answered that if there ever would be some variety in their daily fare they could do it. “When we were little children," said the girl, "we were compelled to eat what was put cm the table; if we did not want it we were whipped and ‘had to eat anyway. Now that we have grown older, we cannot be made to eat if we do not wish to. I am heartily lick of oatmeal mush: and milk, corned beef. cabbage and potatoes, and. bread and milk. In our house that has been the chief bill of fare as long as 1 can remember. For breakfast, mush and milk, tea and bread; for dinner, an immense plate of potatoes and gravy With a piece of beef in some form (my Mother never had any kind of meat but beef); for supper so much bread and milk as we could possibly eat. We al-_- ways had enough; but it seems that was all my mother would prepare. Sometimes she baked cake and pic. but not bftem With that all my life, do you blame me if I rebel now, when I can? Those foods really turn me sick:" i The poor child was as thin and frail as she could be, and the doctor ad- vised change of air. He also told the other that she must repare nourâ€" . ing food for her chil ren, but at seemed she was utterly incapable. of fixing up do.th d'mhes of any kind. Th ir ap etitcs ad to be coaxed, oth- er» iso * ey would not eat..Th.1s only we the im rtance of variety in the ally dlet. Children become weary of the same thing day after day, and when a child refuses to eat; his indeed a ' erious matter. No child should be here are now so many ways of pre- Sent to school on a light brealdl‘ast. paring the familiar cereals. that one does not have a chance to tire of any of them. Oatmeal may be bought in more han one form, and the same is ‘I thus wheat. Cornmeal .mush and rice are also and served With sugar and cream. n the country where there is an abundance of milk, a. big pitcher of cream should always find a place on the breakfast table. Fresh fruit is excellent for breakfast, and if that cannot be procured, stewed fruit of some kin should be provided. Meat, either cod or warm, or no the form of hash or croquettes. is a necessdy; eggs in y be served instead of meats. and as ere are so man ways of pre- paring them they shoul not. be serv- ed In the same way every time. Cof- fee, with plenty of cream in it, is not harmful. even for little children, if not made ver strong or given. in abun- dance. small itoher filled With hot water ma ' be pIaced near the cof- fee pot. and w on serving the children a coffee a little may be added; f the children cannot come home to it. hot dinner, their lunch baskets should be made as dainty and appetizuig as possible. Children should never carry a lunch put up in sucha manner that the are ashamed ofit. Neat little sand- wi es filled with jelly, egg, cheese, minced meat, sardines or nuts are de- licious. A generous piece of good, though not too rtclh, cake, some kind of fruit and pickle, and as a surprise, occaSion- ally. a tiny pie or a tart. In thawin- ter time a small glass provtded with a cover and filled willh’ stewed or canned fruit will be found especiallyrgood. Here. too, the mother must guard against a samenessl _ There are so many little things which Will be re- lished in the lunch basket that there is no excuse for monotony. The hot dinner, whether at noon or at Bo’clock, is the main meal of the day. There should always be meat. and that a different kind every day, if possmle, potatoes and one or two other veget~ ables, and for dessert there are pud- dings without number to choose from. Children always relish jellies. and, ex- cept for very young children, pickles, if used moderately, do no harm. Ior the evening repast, if the dinner was served at noon. bread and butter, milk or some hot beverage in winter, fruit or reserves. cold meats or light salads, ant some cakes will be appreciated. As a varietv warm rolls. hot potato cakes, etc. will be relished. _ . No mother should think it too much trouble to coax a delicate appetite. Very often milk, which is alwa 's nour- ishing, would not be tasted ' served in a big glass. while it would be a delight to drink it from a tiny tum- bier or a wine glass. A glass of milk heated to point and 'half an egg stirred in to thicken it is delicious with a little sugar and ground cinnamon stirred in. Toast cut into fancy shapes, browned nicely and buttered will of- ten be eaten when a.large slice would be refused. A small fancy cup or glass will often do much toward coaxing the appetite. as will also a pretty plate. Bread dough out into fanciful shapes d baked or made into tiny loaves vs been tried with sure A ~ This is for the little child; but t e are so aan' ways if only the mother will in . METHODS OF CURING MEATS. Rub the outside of each ham or shoulder with a teaspoonful of powder- ed salmeter. and the inside with s tesspcontul of cayenne pepper. Elev- in; mixed “weather two pounds of brown sugar and coarse salt (in the proportion of 1 1-2 pounds of sugar to a pint of salt»). rub the pork Well with it. This quantity will be sufficient for {my pounds of meat. Pmpare some large tube by sprink- ling the bottom with salt. to receive the meat. Plum meat in the tube with the skin down: put plenty of salt be» tween each layer of meat. After re- maining in this state eight dayS. 11“ move from tubs, wipe off loose salt and wash the tubs. Make a pickle of soft water. equal quantities of salt and molasses (1“‘0 quarts of each for fifty pounds of meat), and five ounces of saltpeter. The pic~ kle should be strong enough to bear up an egg. Boil and skim it, and when cold, pour over the meat, which must be turned frequently and hosted with the pickle. Hams should remain in pickle about four weeks; bacon about. three weeks, then take out and smoke. Having washed off the meat, while still moist plunge into a box of clean bran. This will form a crust over the surface. preventing excretion of the juices. Com- mence smooking immediately, sus- pending hams and bacon with picture wire. the small end of meat down. Brine for Beefâ€"To 100 pounds of beef. use eight pounds salt, five of sugar or fivp pints of new Orleans molasses. two ounces of soda. one ounce saltpeter, four gallons of salt water, or enough to cover the meat. Mix part of the salt. and sugar together, rub the surface of each piece with it and place in an oak barrel, having first covered the bottom with salt. \thn the meat has all been deposited, add remainder of salt and sugar to the water, also the saltpeter and soda, after having first been dissolved in hot water. Pour brine over meat and weight it. suffi- ciently to keep meat. well under the liquor. Let the pieces intended for dried beef remain in the brine for three weeks; then remove. place in tub, cover with water. let remain over night, then string and hang up anexcellent place to dry, or upon ashelf adjusted to the pipe. Turn beef over once a day so as to expose all parts alike, and allow to dry three or four weeks. Test by cutting a piece, which should be dry at surface and free from rawness clear to the centre. . When finished, sprinkle with ground black pepper_ and confine in flour sacks and hang in a cool. dry place. BREAD MAKING IN WINTER. However successful one may be with their bread baking in summer there. is always the possibility of having poor bread sometimes in winter unless one is particularly careful to use only good yeast. keep the sponge warm and see that the bread whille rising is not ex- posed to draughts and chilled, writes a correspondent: We are all pronounced bread-eaters, but. as the cool weather comes and the keeping of fires is less of a burden to the flesh, I bake bread oftener and in smaller quantities. We also use more muffins and gems with pan-cakes occasionally. I have found the following method very satisfactory for winter baking. The dough. is sifficientily "short" to make fairly good rolls without any other preparation; the crust is sweet. and browns easily, while the bread is soft and lightâ€"not drying ’quickly. When potatoes are boiled for dinner a quart_of the potato water is saved. After dinner a tiny bit of sponge is made in a coffee cup or small bowl. usmg one .yeast cake. Early in the evening this is added to the potato wa- ter (prevrously warmed) and the usual sponge made. _'l‘hts is well beaten. covâ€" ered and put in a warm place to’ rise over night”. In the morning if it; looks the_ least but "slow" it is set over a lmsm of warm water near the fire and stirred often. After breakfast when I am sure the sponge is light enough I scalddwo cupi'uls of sweet milk; to this is added three tablespoonfuls of sugar and four of melted butter (or about one-third cupful.) Stir this 'm- to the when cool enough so there is no d r of scalding it and gift in the flour. Knead quickly, cover and set in a warm place. \Vhen light, knead down well and let rise again. Then mold into loaves and rolls; when light, brush over with milk and bake. This quantity Will make about two dozen rolls and four good-sized loaves. In very cold weather warm the flour in the oven or leave a large panlul near the heater over night. TWO GOOD RECIPES. Tm. Cakeâ€"This is not rich. but good for variety. ’1‘.wo eggs, 1 1-2 cups sugar. lcup of thick sour cream, 1-3 cup of soft butter. pinch of salt. nut- meg to flavor. English mirranis in quantity to suit, 1 teaspoon (scant) soda. flour to make a soft dough that. is not sticky. Knead into roll or loaf. Slice with a knife dipped in melted butter into cakes one-third of an inch thick. Place in pan so they will not touch. Sprinkle liberally with sugar and bake the same as cookies. Cream Cakeâ€"2 cups sugar. 1 cup but- ter. 2 cups thick sour milk, 4 eggs, 2 level teaspoons soda; nutmeg or lemon to flavor, and flour to make batter as thick as for any ordinary stirred cake. Bake in one large flat pan. -._._.â€"_.â€"-â€"â€"-â€"â€"â€"v INSUR ING A FRIENDSHIP. That there may be such a thing as carrying insurance too far is indicated by the case of Mr. Mulmhy and Mr. Mulhooly, two Irish gentlemen. Thouih they were known to be reat. frien' ‘, they were one day observe to pass each other on the street without a greet- mfiYhy. Mulcahy, a friend asked in as- tonishment, have you and Mulhooly quarrellcdl . That we have not! said Mr. Mul- caby. with earnestness. There seemed to be a coolness be- tween you when you passed just now. That's the insurance at our friend- ship. I don't understand. \Vboy .ihin. it's this way: LIthme and I are that devoted to wan another :lmt we can‘t bear the oldest of a qunr. rel. an' as we are both motghty nick- tlmnored. we’ve resolved not. to tihpshe to Wyn another at alllv to dry, after first smoking a. few days, if liked. Near the ceilingr above the kitchen stove. 18 was was." NMN V' \ \N \\ \\\\‘\\V\~f ‘MERITS OF DIFFERENT CATTLE FLEIb.‘ ‘ In a consideration of various foods for cattle a. correspondent decides that oats, as a dairy food, is worth at least 15 percent more than wheat bran. and 10 percent more than mill feed (bran and shorts.) In a breeding herd the difference in value is even greater. Good corn silage is excelled in milkl» giving value by no other one food. un- lms it be good posture grass. Like grass, it brings out. all the inherent value of dry food. A good silo increases the cow-keeps ing capacity of a good farm by at least one-third. Some claim one-half. Silage also adds very materially to the condition of the cows during the win- ter. Keeps their digestion in better order and brings them to the spring grass in better flesh. Corn meal deserves a good place in all rations for Jersey cows, newspaper chemists to the contrary notwithstand- ing. The man who, seeking cheapness, sacrifices quality in buttermaking is truly penny wise and pound foolish. It is at all times not only desirable but a duty to reduce the cost of foods to the lowest point consistent with the preservation of the health of the cows and the maintenance of the quality of their product. But the man who en- dangers the health of his cows by cheap feeding or impairs in the slight- est. degree the 115in quality of their butter product had better change his vocation. _Cottonseed meal! furnishes more mtrogen at less cost than any other of the foods common to our markets. For this reason it can only be fed in small quantities for any length of time WthGth impairing the digestion of cows. Two pounds a day is ample for a Jersey cow. Even this small amount should always be acoom ied by some succulent or relaxing 00d. Oil meal also needs to be fed in modâ€" eration, not exceeding two pounds a day. Its effect is directly opposite cottonseed meal. Cottonseed meal is costive and tends to tie uptzho bowels, while oil meal isa laxative and tends to loosen them. Cottonseed meal ngilzres hard butter, oil meal makes so . I doubt if any good, sound cattle foods are ever sufficiently improved by cooking to pay for the labor and ex- pense of the operation. Poor food, es- pecially poor fodder and hay, may be enough. benefittod to pay the expense, but the good farmer doesn’t have such food to cook, as a. rule,‘ t “Whenever the mercury plays around the zero notch, it will pay to warm the drinking water for cows. l COWV FEEDING. When we are through posturing in the fall, the cows are sbabled day and night, except that on pleasant days we let; them out for an hour or so for ex- ercise, but when the weather is not pleasant, they are not. outside at all. We keep them from getting'Wet by storm during all the cold season. We keep ths'stables comfortably warm, and always well aired. There is a. cement manger in front of this cows wi,t-h an outlet at one end and a grade to it, and there we feed and water from fall to spring. . All] ground grain is mixed for feed and kept in a mixing bin in front of the manger.,'1‘lie bin is large enough to hold a. number of feedings, and it is easier to mix and feed in that way than to feed each kind of grain separ- ately, and the cows seem to like it bet- ter that way. \Ve mix by weight and each cow gets the same proportion of each kind of grain. . 1 The first thing in the morning is to give the cows a feeding of grain, then they are milked and given a. light fod- dering of whatever kind of roughage we may be using; sometimes it is hay sometimes corn fodder, and we have fed many tons of rye straw in the sheaf. \Vhen the cows have finished this (we only give them _wha.t they will eat clean) the 'manger is swept out and they are given all the water they will drink. The water is pumped into the manger from a well, and it is as good water as we use in our house. After the cows hEve finished drinking, the manger is swept dry, and the cows left: alone until just; before milking time in the evening, wtheln they are again fed and then milked. (After milking they are again given all the hay they can eat, and about 8 .o'olook all; ' ht, if any hay is left it is taken out or use in the morning and the cows are again given wath and lefxt for the night.â€"L. Canine. EARLY FA'IYI‘E'NIING OF ‘PORK. "Corn is not so exclusively the feed of hogs at any age as it used to be. Instead of growing pigs on their swill with: pasture, and thus stunting their early growth, it is the practice of the best farmers to begin the high feeding from birth, keeping the pigs always in condition for the butcher, and top- ping off the last few weeks with a clear corn diet. Many farmers," ac- cording to American Cultivator, "pre- fer. that pork for their own use shall not be thus topped off. It is sweet» or but less firm in texture, containing more moisture. This, however, only means that the pig killed after being' fodsoastowaste incookingisby that fact shown to be in healthy con- dition. All animals in perfect health are composed largely of water. This is evaporated when internal fevers ev- aporate the internal moisture, and the mmtisthensaidmbefimflid and will waste little in cooking. \Vhenever pork of this kind is not wanted, it should be tattooed with boiled Yeast;- .ables or fruit mixed witih wheat mid~ dlings and bran to make the right. pro- portion of nitrogenous matter. We have often more than half fattened hogs on bailed pumpkins, windfall apples, and never had pork that tested better than that thus knew that” it was unwholesome. “'3 never much liked the pork fattened on corn alone. i _ "It is well always to select the breed- ip sow early and give her the espe- cm kind of feed and care adapted to prepare her for her misibn in life. The old fashioned practice of some farmers of feedin all the pigs together on corn unti nearly fattening time tend- ed always to deterioration. Not but that the sow which had fattencd least and made liberal growth instead of putting on fat even with; this feed was the sow out of the lot that was then the best adapted to breeding, but. it was also the sow tint had Ishown 1) its failure to fatten when highly f6 that it lacked the especial trait that made a hog valuable. \Vhat is wanted in breeding sows is the greatest pos- stble ability to make use 0 all this food given, so that the tendency will al- ways be to an excess of fat, and feed them so that this tendency will be kept in check and yet, so liberally as to pro mote vigorous growth». This means an abundant, but not any concentrated ration of food adapted to make growhhi rather than fat. All the grains are too fattening. \V‘hteat middlings and skim milk diluted with dish washings, with enough grass in summer or beets in winter to keep the pig from squealâ€" ing, will build up a long, rangy sow that ‘will produce more and better pigs in half a dozen years of her life than a. farmer can make by any other like investment; of his money." THE SOHOOLS OF TORONTO. WHAT IT COSTS TO'RUN THAT CITY’S PUBLIC SCHOOLS. Expenditures, Large and Small, of Toron- to's School Board-Sonic Stastltlcs Which “'lll l'rovc Interesting Reading. The officiials of the School Board draw altogether asum of $15,600 yearly for their services. New buildings were erected by the Public School Board last year at a total cwt of $57,679. : Toronto's schools are furnished with 150 teacher’s desks, 405 teacher's tables. and 2,732 chairs. ‘ The total cost of free text books is- sued by rt'lib Public School Board in 1895 'WILS $4,917,48. This School Board engages twomusio teachers. and .one drill instructor en- gaged in special training. It costs about $1,500 a year to keep the desks. seats and furniture of To- ronto's Public schools in good repair. The Public School Board owns land valued at $523,393; buildings valued at gil260503, and furniture valued at $52,- The sohodlhowes of Toronto are fur- nished with 78 stoves, 163 furnaces, 6t steam furnaces and 68 slack heaters. Last year there were 499 teachers and 107 kindergartners employed in the schools of Toronto in addition to the special teachers. The gold. silver and bronze medals and bars for which Toronto’s children compete at. examinations cost ratepayers over $300 a. year. Over $5,000 worth" of furniture was added to Public schools last. year. It consisted of desks and seats and kin- dergarten chairs and tables. Toronto's school children sit at 6,805 single desks and 9,793 double desks. The total number of sittings is 26,441, and the average sittings per room 57. The “host per Public school pupil for] text books on the basis of average months' attendance. omitting kinder- garten pupils, is about 18 1-2 cents a year. The expenditure of the Public school Board last year for repairs, alterations. and improvements to the various schools of the city amounted to a total sum of $ 17.768. For printing minutes, reports. exam- ination apers, and circulars. together with) a vertisements for tenders, the Public School Board expended $1,565 last year. No teachers with a. certficate less in grade than second-class are engaged in Toronto schools. Among the list are seventy-seven first-class certificate holders. ' The teachers in the Public schools of Toronto draw yearly a total of 8250,- 251 in salaries. This is exclusive of kindergarten teachers. who get a total of $27,156 yearly. During last year 811 pupils attended school less than twenty days; 1,772 beâ€" tween 20 and 50 days; 4.481 between 100 and 150 days. and 16.633 between 150 and 200 days. The salaries of night school teachers last year were $4,148. The salaries of caretakers in connection with night schools were 8587. Advertismg the schools cost $17.64. The city Public schools use water to tire extent of $1,000 a year. This amount is, of course, charged against the School Board on the books of the Water-works Department. The gas bill for all the city schools and offices is about $600 a year. York street school and offices, where the School Board holds its sessions. cost about $50 a year for lighting. The blackboards in the schools of Toronto have a total area of 13.654 square yards. or about three acres. Of these 3,821 square yards are slate and the balance made of composition. The supplies required by caretakers of tire city schools amount to $839 a car. Five hundred dollars' worth of rooms and brushes are annually worn out in keeping the schools clean. There are 40 kindergarten in Tor- onto- with a total registered number of pupils of 4.616. The lowest ave attendance of the little ones is in Fe roary and the highest in October. ' The ra yore of the city paid in their schoo taxes last ear $4,917 (or text books, and 86.209 r blank books, business forms. slates. rulers. pads and fattened. Even before wel school insistent drawing books and copy books. _ The Government granted to the Pub- lic schools of Tomato last. year 818.8491 |for school inspection the Government tpaid S2555; for kindargartons. $1.803: . 01‘ night schools. 3828. and for city ’Model schools. 3150. In 1880 there were 10 night school teachers and 1.292 regitstened pupils. Last year there were ‘ teachers and ,only 1,115 registered pupils. Ave lattendance in 1880 was 600, average a - tandance in 1895. 569. Ryerson is the largest schools, ,havin 21 rooms. Dufferin comes next wit 20 rooms. while Givens Street. J ease Ketchum. Lansdowne Park and Wellesley have each 18 rooms. Take log all this schools together they have 507 rooms. Terrestrial globes to the value of 8400 were purclhmed last year for Public schools. Six hunde maps of Ontario. Dominion, North America, Eastern and “lantern Hemispheres, at a cost of $260, were added to this supplies of the i l of the Public As there are not enough buildings belonging to the Public School Board to accommodate all the children in the city, it is found it to rent build- ings for school wrposes. The annual rents for those, )uildings amounts to 5 nearly $5,000 a year. ‘ It costs over $20,000 to heat the schools of the city yearly. It costs about $700 a year each to heat Glad- stone avenue schbol, Lansdowne avenue school, Rose avenue school and R er- son schoolp, \Vellesley street schoo re- quires $900 worth of fuel yearly. There are two school buildings in Toronto, of one storey. twenty-eight. schools of two storeys. and nineteen buildings of three storeys. Four schools are heated by steam, eleven by stoves. thirty-Six by furnaces, and eight tem- porary schools by furnaces. There are two Industrial Schools under the management of the Public School Board. as air astcaching is con- cerned. They are the Victoria Indus- trial school at Mimico and the Alexan- dm Industrial school at East Toronto. At. these schools the average attend- ance of boys was 186 and of girls 24. The cost for yearly supplies to Public school pupils on the basis of total en- lrolment is about 12 1-2 cents. and on [the basts of monthly attendance about I23 1-2 cents each. The cost per pupil for bothl text books and supplies on ithe bests of average monthly attend- ance is 38 1-2 cents yearly, and on this basis of total enrolment 41 cents yearly. I The total amount paid to kindergar- ‘ ten teachers by the Public School Board last_ year was $27,159. The cost per .pupil in the kindergiur‘ben on the basis of .total enrolment was $6.99 for sal- aries. supplies, fuel and caroteking. This cost per pupil in the kindergarten on ithle bests of average monthly number was $13.19 for salaries. supplies. fuel and caretaking, ' The most expensive school buildings are Bolton avenue. $28,500; Borden street,_ $25,000; Dewson street, $20,700; Dufferin, $28,800; Duke street, $20,000; Givens street, $29,300; Gladstone avenue, .$27,600; Jesse Ketchutn. $34,200; Huron street. $30,000; Lansdowne avenue. $84,- 000,; McCaul street. $27,600; Morse istreet, 822,500; Palmerston avenue. $25,000; Park schbol, $27,000; Phoebe istree't, $22,400; Queen Victoria, 34,600; Rose avenue, $24,000; Ryerson, $30,600: VVellesley street, $39,600. ...._....___.... __ .. . ECONOOHZIN G FOR CHRISTMAS. Them is a touch of humor in the petty economies practiced by many men ifor several. tweaks before Christmas. it‘hc man who has been accustomed to .costly lunches, and who invariably bc- ;stows a substantial tip upon the wait- l or, about this time of the year is like- ly to affect a liking for a luncheon of pie. [He does not smoke quite so many cigars as formerly and convin- lces himself that a less expensive weed gisquite as satisfactory as ‘his favorite ibrand. Hc_docs not frequent the cafes as much as formerly, and there is a no- -ticeable lack of 'his usual free hearted lhospilality when he encounters his friends in such places; This strange lparsimony which has come over the iman is not due to the fact that he has :met with (financial misfortune, nor ' that he has suddenly become sordid and mean. He is mcmly cconomizing in his expenses in order that he may have imore m _ With which to )urchase Christmas gifts for those he oves. It l may be a wife or child, mother or sis- ; tor, for whom he makes these sacrifices, I and there IS no doubt. that in the happi- ness he brings to other hearts he will find. ample compensation for it all. The Christmas season is marlood by innum- erable instances of self denial. A CHRISTMAS QUERY. In snow-white gown wee Daisy stood [for dear mamma beside, Two small hands clasped, two lips apart, And blue eyes open wide. Then ten pink toes crept place Where hung a tiny pair 01‘ stockings filled With dainty gifts For Daisy’s Christmas share. near the One little hand removed the top. The other one tho doll. Then Noah's ark. the candy man, The marbles and the ball. Then came a bird of chocolate In pretty, gilded cage, And then a colored picture book With Santa. on the page. "Oh. look, mammal his hair is white; 1 He’s old like g'ampa. too,â€" lAn' 'ampa's dead.” The voice was ushed And in the eyes of blue A shadow stole; then baby lips Exclaimed with thoughtful pause; "Mammarwho'll ‘b'ing ’e p'esenu wound \Vhen God takes Santa Claus?" -â€"l«‘lorence Josephine Boyce, in Demorâ€" cat's Magazine for December. --. . _.__...â€"â€"_.. ...... . NEVER QUIT GROWING. A London hatter who has been ob. servant says that men‘s heads grow op- preciably up to the time that their own- ers are 65 years old. consisting of a sandwich] and a piece.