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ABOUT THE HOUSE. L'ANGISL} A PICTURE. An otherwise charming apartment may be utmrly ruined by the pictures- on the malls. Sometimes the pictuiei are \vell chosen, but Elly hungâ€"a som- ber landscape in oils in a very dark corner. or a dainty \iatvr color in a light so strong that only a glare of gliss is \i-i‘:ln unless the observer is very close to it. Not long ago only very large p;cture'~: were hung in broad spaces. with per haps a smaller the above or one on either side. This rule is no longer fol- ltwcil in artistic homes. First. choose a gel Lght for your subject. no mat ter if the spase is wide and your frame small; hang it there, and build around it. :i»: it were. :éiiiall pictures are often grout-ed togetliei; soni.t.mes a large space is filled with a "ladder" of frames of uanorm size, the triangular s1 aces at the lower right. and upper .elt corners leing hung with horiz- intal panels of a different; style. Bas- i‘eliefs in plaster are used in small spaces to go.:d effect; sometimes a row of these is placed directly under a large p.cture. an tensionally sees as many as three rows of small frames upon a wall; indeed, where there are a large number of pictures they should Le hung as in a studio or art gallery. An hour spent at either of thczellaces will give you many valuable hints on good lghts and grouping. When the ospense of framing has to he cuitailed, one may use a good thick mat instead. tacking it up with small l,rass heads. When sweeping is going on, a dust ciotn may be pinned to Liie wall, excluding all dust, so that these unframed photos, studies, etc, will look fresh a very long time. l-‘i‘aines vary in style every few years, and many having ample iiiians change the sctt ng of a favorite picture sevâ€" eral tunes; howcscr, those who cannot indulge in ti'ii-i luxurious habit are H5- cure it they observe the following rule; The picture is the center of inteicst, not the frame, so do not select a molding so lrl'llllillll. that it attracts the eye from the subject instead of bringing out the subject. (jood taste is never really out of fashion. as we must admit when we. are privileged to examine the walls of some of the old coloii.al residences in New England. l- amily portraits are now seldom seen in the parlor in “upâ€"lo-date" homes. but in the more private apartments. the family sitting room or library. This custom will not lie rradily adopted in small houses. Yet a lady acquain- tance has solved the difficulty most happily by placing the crayon of her late husband on a large easel. with velvet. drapery attached. which canl'e drawn back at will so that while it is in her parlor it need not be exposed to the scrutiny of curious people who are often tactless enough to enlarge upon a painful topic. Instead of the lifeâ€"size crayons and cumbersome frames. one now sees por- traits in immature or the half life- size photos, finished in delicate flesh tints. both of which are very beautiful when framed in narrow oval frames with or without the fine heading and gilt bow knots at the top. WAYS OE COOKING OYSTERS. Oyster Soupâ€"To 9. quart of oysters three pints of milk. Drain your oys- ters, add the juice with a teaspoonful of salt to the milk. when it comes to a. bed. add your oysters that have been picked over and washed. and let come to ii bod again. then a tablespoouful of butter and arouple of shakes of pepper. l-‘ried Oystersâ€"Drain and wash your oysters and roll them in well-beaten egg and dip in fine cracker crumbs or’ corn meal. Sprinkle with salt and fry in hot fat. liscalloped Oystersâ€"Drain and wash your oysters. Rutter your baking dish then add a layer of cracker crumbs. than a layer of oysters. with alittle salt and pepper and butter, until your dish is most full. leaving the top layer of crumbs. Then add a well-beaten egg with the oyster juice and milk to nearly cover them. and bake for ii half hour. Creamed Oystersâ€"lake a heaping teaspiwnful of butter and two of flour and melt. together; then add ii quart of milk with a teaspoonful of salt and !. couple of dashes of pepper. and stir constantly until it thickens. Cook your oysters in their juice. with a little salt. added. for about. five minutes. Then drain and stir the oysters in the gravy then add the juice of half a. lemon and I convent) of Chopped celery. Pour over buttered toast and serve. Curled Oysters.-(.‘ook your oysters in their juice for about five minutes. adding a teaspoonful of salt. to nquart of oysters. Drain dash on a 'little pep- per. and season with butter, and serve on toast that has been dipped in scald- ad mil kwith salt and butter added to it. KITCHEN SlSK AND PIPES. Miss I‘arloa. warns housekeepers to give the kitchen sink unremitting at- tuition as it is beyond the plumber's art to prevent its stoppage if the housekeeper does not look after it. The liquid grease poured through it solidifies and clings to the pipes. To prevent this wash the sink thoroughly after each meal. and pour hot water through the pipes to scald them out. 5 solution of washing-soda. allowing . half-w of soda to six quarts of lines; eight large white green peppers; sixteen tablespoonfuls boiling water. should be kept on hand for cleaning the pipes. Warm the pipes first. by pouring boiling water through them and follow it. by two quarts of the soda solution. If this is systematically used. the six quarts a. week will keep a small house in good condition. In special emergencies. where the sink becomes stopped with grease, use larger quantities of the soda and then flush thoroughly. In case of sickness. when disinfection he- comes necessary. dissolve four table- spoonfuls of catholic acid in apint of water. and pour through the pipes. waiting a few minutes before flushing. o â€"- HOUSEKEEPERS SUGGESTIONS. Here is a little fact for the thought- ful h'ui ckeeper: “Nature has ordered that tile skin of the potato be made of a corky nature to retain the juices and nourishing properties of the Vege- table. These are lost when the skin or envelope is taken off. A chemical analysis shows that the water in which was boiled a pound of peeled potatoes contained seventten ‘grains of carbon? ate of potash. All that nourishment the "jackets" would have secured to the vegetable. Again ,analysis shows that apeeled boiled potato takes three and one-half hours to digest. A potato baked or boiled in the skin ordinarily digests in two hours.” A tough meringue is not a. necessary adjunct to a pie or pudding. if, there- fore, you are in the habit of haVing tough ones. here is the “whyfore.” You have beaten the eggs to a. stiff froth, and then added the sugar and beaten it very little afterward. Reverse thel process and you will change the quality I of your meringue. Beat the whites till they are frothy. then add the sugar l and beat hard afterward. . I There is one use of kerosene which I is seldom mentioned. it often hap-' pens that when a heavy shoe or boot. has been wet it burdens and draws so that it hurts the foot. If the shoe is put on and the leather thoroughly wet with kerosene Liza'stiffness will disappear and the leather become plia- . ble adapting itself to the foot. [fl oiled while wet the leather retains its softness a longer tiriie. The kerosene does not injure the leather at all. halt and sour buttermilk will bright- en brass or copper. Have the articles to le scoured warmed a little. dip a cloth in the buttermilk and then in the salt: and apply to the copper. Let it stand a couple of minutes, then wash off. if very dirty, a second ap- plication may be required. DOMliTS’l‘lC ll EC lPES. Oldâ€"Fashioned Johnny Cake.â€" One pint yellow corn meal; half cup of flour and one and a half teaspoonfuls faking powder; one egg; two table- spoonfuls of sugar; half a teaspoonful of salt. one cup of milk. Bake in a well buttered square pan. Rice Croquettes.â€"h‘oil a cup of rice till thoroughly done; make into little cakes. by mixing with a beaten egg and a little flour, suiting slightly. Fry quickly in hot lard. These make a good breakfast dish when eaten with butter, or may be used as adessert by adding a sauce made of melted su- gar, flavored with vanilla. They are also excellent with maple syrup. Chili Sauce.â€"l5‘0rty large ripe toma- onions; six of brown sugar; eight of salt; nine and a half cups of vinegar; 8. teaspoonful each of ground ginger and cloves; one grated nutmeg and a tablespoonful and a half of cinnamon. r‘cald the toma- toes and remove the skin. Then cut. in pieces; chop the onions and peppers fine; put all together in a kettle and boil an hour and a‘ half. Bottle and cork tightly and keep in a cool place. THE MYSTERIOUS ASSASSIN. .â€" [Discovered In Time to stave Marshal Di- .‘inxc. the life of One night. shortly offer the celebrat- ed Battle of li‘ontenoy, its hero, Mar- shal l?» Siixe, arrived at a. little village in which was an inn with a peculiar reputation. li‘ was said that in this inn there were ghosts who stabbed or strangled all who attempted to pass the night in a certain room. The conqueror of Fonteuoy was far from being susceptible to superstitious terrors and was ready to face an army of ghosts. He dismounted, ate his sup- per, and went up to the fatal room, taking with him his arms and his body- servant. His arrangements completed. the marshal went to bed, and was soon in a profound slumber. with his sen- tinel ensronced in an armchair by the fire. About one o'clock in the morn- ing the watcher by the fire. wanting to get some sleep himself. approached his masterlo awaken him. but. to his call he naceived no response. Thinking the marshal soundly asleep, he called again. startled at the continued silence. the inon shook him; the marshal did not 5 1r _ As he liftedhis hands from the form in the bed. the frightened servant saw that they were red. The marshal was lying in a pool of blood! meing'down the cover. the soldier sow ti strange thing. An enormous insect was fas- tened to the side of De Saxe. and was sucking at a wound from which the blood flowed freely. The man spring to the fireplace. grasped tha_ tongs. and ran back to the. bed. Sewing the monster. be cast it into the flames. where it was in- stantly consumed. Help was called. and the marshal was soon out of danger; but the great general. who had escaped fire and steel for years. had barely escaped dying of the bite of u- insect. He had found the ghost. T H E srouiicn or ROOTS. Beets should not be fed out. in the fall for two reasons: first, because the stock does not need them as it will later in the \i inter and towards spring; and second, because beets, like. winter apples, go through a. ripening pro- cess which improves their quality. When fed to brood sowsâ€"and this is the besr. use that can be made of them â€"it is much better to feed them durl \\\.\ u \\ \\\\‘~\\\ ' FARE. ‘ ing the latter half of pregnancy than the first half, and as our sows are usually bred to furrow in March and April, it is best not to feed the beets until January unless one has an _abun- dance of them. If the proper condi- tions are observed, says Waldo Brown, beets will keep until grass comes in the spring, while turnips soon grow and get. corky, and pumpkins cannot be kept late on account of rotting. in storing roots of any kind for winter there must be good ventilation, or there is danger of healing and loss, and of course they must not. be allow- ed to freeze; but. there is’ greater dan- ger of loss from heating than! from freezing. In fixing a cellar toslore beets l would raise the floor of the bin four inches from. the cellar. floor and make the bins about five feet wide with a partition every five or six feet, and would leave a four-inch ven- tilatingspace at each partition. This can be done by using four-inchstud- ding and putting narrow. slats on each side of the studdiug, with cracks three or four inches wide, for the. beets will usually grow so wide that evenwid- er cracks than this canbe left with- out the beets getting through them; and the floor should also be: made of slats. Beets stored in this way and with good Ventilation from door and windows during the fall will never heat so as to damage. The windows of the cellar should be left; open until freez- ing Weather. A cellar can be very easily made frost; proof in all ordin- ary barns if the room can. be Spal‘ed. or if -not a cheap building may be put up near the barn or hog house. ln estimating the size to build count on about 20;) cubic. feet for each one hundred bushels. it is not necessary to make the cellar large enough to hold the entire crop,'as those to be fed-after the middle of March can be pitted in the field and: brought tol the cellar the first pleasant weather of spring. _ Ln pitting beets l prefer to cover them with earth without any straw over them, and then keep tiie frost out by a covering-of horse manure on the outside of the pit when the ground freezes. ' When the earth is put on the beets it is wise to have ven- tLlators in the top, which can. be made by nailing four pieces of beard . to- gether. so as to make chimneys Six or eight inches square, and letting them extend down a foot or more; into the beet. pile. To prevent the rain from getting in through the- ventilutors let the boards on two sides be! six inches shorter than the others; saw the top sloping, and nail a roof board over it. if there is room to spare in the barn, 1 would advise that the cellar be made there, and l would not dig, down. so as to have to carry the, beets up stairs. My barn is a basement barn andthe cellarâ€"lilx24â€" is on an exact level with the cow stable. My brotherput a cellarâ€"15x20 feetâ€"in a barn wilhâ€". out; a basement, and his is three feet; below the level of the barn floor. it should be made rail: proof as well as frost proof, and to do this put a cement floor- in it:‘ and protect the sides where it. is necessary with sheet iron or tip. To kecpl the frost; out you must. huve double walls with an air space, and good building paper, or leave a space a foot wide and pack with dry leaves or sawdust. I use "eel gross" paper and, find it admirable, as :i single layer of it between; boards is all that is necessary, as it, is equal for keeping out cold to four or five thicknesses of common building pa- per. If your cellar is at the bottom of a barn only an inch, floor will be! needed nbove,ns this can always be kept cov- ered with hay, straw, or fodder in cold weather ; and if, as in my brother’s burn, the cellar only extends half across the burn an inch I‘oard partition protected with cheap tin or sheet. iron will answer for the middle partitions, as the space next to it can be kept full, of hay till cold weather is past. Be sure to have: strongjoists under this floor, so as to. support. the weight when the space above is fill- ed. If a separate building is lo lo used outside of the born a cheap struc- ture can be made and ii large fodder stack built around and over it; but at the end where the door is located :1. double wall and a storm door will be needed. 1' buy for all such purposes culled mk lumber. which I get for five dollars per thousand feei,nnd while quite so easy to work, it: makes as gopd poultry houses and cheap out- buildings :is more expensive lumber. I should not. be. afraid to undertake to wmter a crop of Trish- potatoes in fine of these "fodder stuck sheds,"nnd if one has no barn cellar it will pay to fix up one of them to store pumpkins and potatoes in for the fall. Should the mercury drop suddenly to zero or below, it couple of coal oil lamps kept burning in .1 room 10x20 feet Will _keep the temperature“ above the freezmg point. No roof will be re- qtllfPll other than cheap boards for this the. l he goal .15 the fodder will keep out all rain. if the farmer can spare money it. is better to make :t frost and rat proof collar: but, as .1 makeshift the fodder stack plan is much better than doing without any. PREVENTING BULK TURNING. As soon as the true muses of milk 1nd cream becoming sour or otherwise deteriorating in flavor became known, Scientists set to work to discoversome mi-iiis of destroying the bacteria without at the some time injuring the milk. Chemicals of various kinds were tried. but there are objections to the use of all of them: The most suc- cessful of all‘methods of preserving milk and cream yet discovemd are those known as pasteurizing and ster- ilizing. The latter of these is nec- essary only when m'lkand cream have y to be kept sweet for weeks and months. The two operations, though alike in principle, yet, differ in degree. In both, a heat is applied to the milk; or cream, but not to the same extent: In pas- , touriza'tion it is necessary to raise the temperature to between 150 to 17.? de- , grees F., and keep it there for about i twenty minutes to destroy all the. ne- 5 Live bacteria present. In sterilizing, - the temperature must reach or exceed 212 degrees F., that is boiling point. The objection to sterilizing is that it v gives a burnt flavor to the product. The pasteurizing process , if properly .' conducted, leaves no perceptible differ- ence in the taste. As both. ProceSSes accomplish the object of keeping milk perfectly sweet. for a. longer period than it would otherwise do, it isclear that for dairying operations pasteur- ization is preferable'to sterilization. The great advantages of treating all ] cream for butter making by pasteur- l izing it does not, it is stated by Mr; 5. Lone, seem. to be fully recognized; in the colonies. ' in Denmark and: Sweden more than 90 pér cent. of the : butter exported ismade from pasteur- ’ ized cream. During the very _ hot. weather in Australasian _colonies the necessity for this process is most im- ' perative. Artificial refrigerationcanâ€" not. repair the injury already done to milk or cream by the growth of bac- ; terial life; it can. only prevent further injury. if the evening‘s milk has not been rapidly cooled and kept so during the night it swarms with bit}:- teria when brought to the factory in the morning, army of them being of the bauefui variety and the cream should be carefully pasteurized; that is, tile bacteria shouldnot only be pre- - vented from further increase â€"â€" they should be killed right off. lf the fac- tory manager allows even one farmeris cream which is swarming witii eVil bacteria to mix with the .sweet. cream of the rest of his supplies, he will soon discover that the , proverb ot, ‘ lll weeds grow apace,” is as ap- plicable to the cream vat as to the garden. . ,Let us now explain how pasteuriza- tion keeps milk sweet for a. much longer time than it. would otherwisei do. The minimum multiplying pOiul. ' of most milk bacteria. may be takeiil at iii) degrees l“., the maximum' at 113 i l degrees 13‘. Between these points they multiply in various degrees of ra- pidity. Thus, while bacteria can live froui below zero to about. 150 degrees F., they can only inlullit . ' from; 50 de- grees to about 113 dc,_ :s h‘., the temperature most suit/sine for their growth being 80 degrees F. Lot 100 de- grees 1". From this it follows that, if milk be kept; below 50 degrees or above 113 degrees, the bacteria in it cannot multiply, though those, already existing can at these temperatures carâ€" ry on their processes of converting the sugar of milk into various acids. Hence, if milk be already. swarming - with bacteria, it is best to raise the tem- perature to such :1. point will kill them right: off, and this temperature, we have seen, is 150 degrees and up- ward. We have .givr". ‘ -.‘, pasteurizing temperature as 150 ‘05 to 17:3. de- utes will do, at 160 degrees fifteen minutes, at 165 degrees ten minutes, and so on. l-‘asteurizing, however, does not kill all bacterial forms. it destroys those that propagate by fis- sion only. it, does not kill those that; multiply by spores. The buneful kinds, unfortunately, are those which mainly breed by spore forniatim, and hence are more difficult to kill. in fact, only a sterilizing temperature is sufficient for this purpose. Herein lies a great danger. Unless pasleurized milk is rapidly cooled down to, a. temâ€" peroture at which these Spores become torpid, piisluiirixiiig is very danger- ous, for there is every probal-ilily that :ill the beneficial bacteria will have been killed, and only the banrful ones remain alive. Therefore, artificial cooling process must be used along with piisleurizntion if the best. rc- sull's are lo be obtaine:l.-â€"Gardeners' )Ligazine. .__â€"_._.â€"â€"_â€"â€"â€"-â€" POTATO CROP IS A FAILURE. ._._â€" Not sluice 189‘: Inn the “old Been so Small or so Poor in (limllty us Now. Not since 1802 has the potato crop of the United States proved so nearly a failure. says the American Agricultur- ist. in its final report of the iyield of 1897. Compared with the lilcrnl crop of last year there is an apparent fallâ€" ing off of nearly 3") per cent. in ton- nage and the quality of the whole is greatly deficient. County and town- ship returns from all the leading po- tato growing States to this week Ly newspapers show the yield of. potatoes to be 174,000,000 bushels, against 215,- 000.000 in 1896. 280,000,000 in 1895, 183'),- 000,000 in 1894. and only 155,000,000 in the short crop of IBM. The average. rate of 'yield per acre is pln cl at M bushels. taking the country at large, against 86 bushels in 1896. 89 in 1895 and 62 in 1892. ’oxr. INDUSTRY BARRED. r Scientistâ€"The work of our Chris. tinn missionaries in Africa is sure to be of incalculable benefit. Think what a country it will be when open- ed up to civilization. Mr. Subei'b. reflectivelyâ€"It will be a [IJQK' place to raise chickens. inel dui‘io.,r September. amounted ,ed from Gulf to 'languages that she drops grees 13‘. Above this l... re is of l product W the burnt i'l ivor previously mentioned. At 150 degrees it. takes longer to kill the bacteria than atl75 degrees. At 155 degrees twenty min- .‘fin Pill Y llllllll INTERESTING ITEMS ABOUT OUR O\VN COUNTRY. Gathered from Various Points from the Atlantlc to the Pacific. Brigden's new elevator will soon be ‘ ready for use. Ald. T. A. Smith is a candidate for the Chatham mayoralty. Mrs. Grant. ii. resident of Wood- stOck for 45 years. is dead. Moody. the evangelist. will take in ’XVinnipcg on his“ prment tour. The body of an unknown man was found in the canal near Montreal. The Ottawa river is low and typhoid fever is doing business at Ottawa. The traffic through the St. Clair tun- to 21,668 cars. Mrs. Biillington Booth is in flout- real starting ii. post of the Volunteers of America Tobias Smith, of “'elliind, has giowir' combined ' four ears of corn whose length is five feet. Capt F. B. Stevens of Chatham. has gone to Lytlon. B. C.. to make a spe- cialty of gold mining Louis Harp. of Brantford, ate a mouldy tomato and furnished work for , the doetors. He is recovering. \Vm. Frankland. who has just mov- Briinlford is 104 years old, and is hole and hearty yet. The big Brodie Mills at Ilespler are '- putting in an electric. plant that will light their buildings with 140 are l‘gbts. Mrs. St. Pierre. who look Paris green in the street of Montreal. because her husband was out of work, has recov- ered. John Doxtuter. an lndinn. is under arrest at London charged with stealâ€" ' ing a Steel‘ from Leitcli Bros. of Deb- aware. A Sombra business man had a coil of rope stolen from him eightyears ago, and afew nights ago the cod was returned to him intact. The House of industry Committee of the Kent County Council have decided on tho Laird property. near Blenheim, as the site of the institution. Tom Hughes, ii. Fergus hotelltccper. treated his guests on Sunday. and when brought before the court the latter de~ cided he had a right to do so. The engine of the C. P. R. express broke down one and a half miles east: of St. Thomas the other night. and the passengers had to walk into the city. Nova Scotian Liberals are havmg some difficulty choosing asuccessor to Mr. Peters, and the latter may call on the Lientenant-Governor to name a man. Burgliirs entered Buck’s stove works, Brantford, and drilled a hole 'in the top of the safe. - They were ewdently frightened away as no blast. was al.- tempted, r I The first settler in Eupliemia was David Lancher, of French extraction. whose ancestors settled in the Mo- hawk Valley. New York State. early in colonial times Bold highwuymcu appeared in the‘ vicinity of Owen Sound and tried. to hold up two rigs as they were passing through a swamp. Both were foiled. Mr. Albert “'isner. a farmer of Maidstone township. was logging on \Vedncsday. when the limb, of a tree flew up and struck him on the left leg, fracturing it below the knee. Rev. Dr. Gould, who goes to engage in mission work among the Mohamme- dans and Jews in Palestine. was ten- dered a farewell in the SHhOOI room of the Memorial church. London. The Government dredge OntariO. which is working opposite Amherstâ€" bnrg. has brought, up a number of relics of the war of 1812.5uoh as can- non balls, flint locks, and awards. The. curfew by-law requires all Ailsa Craig lads and Insult-s under 14 years to be home by 7 o‘clock at night until next spring. and it. is expo-loll the bell will ring at that hour attcr this week. Detective Murray was in Berlin the other day looking up the case of ii young man who is said to how appro- priated some cash belonging lo the LiVingsloncs. and mow-d across llie brook. The old man Bone. was was tried for shooting a neighlour J‘v'llll in“ of, was acquitted at the “'alkerton Asqizeii. The shooting arose out. of trouble Iii-.- twoi-n the neighbour and his wife, who went to llonc's place for protection. Mr. and Mrs. H. A. “'wlge, who live in Chatlmm. are said to have clome from Cleveland, in September. Mrs. \Vcdgi- says that she lH not yet 18, dill not ask her father if she could marry \Vé‘llflf‘ but came away of her own free will. and Won't. go back. MISMA'I‘ICD Mrs. '\\'ilion-â€"l have not heard from your daughter since she married a for- eign count. Alto. Hiltonâ€"She iii very unhappy. Mrs. \\'.â€"'I'oo bad; but. such mall-hen usually are unfortunate. Mrs. B.â€"-lndeed they are. You an the poor girl knows no little of foreign :ack into English every time she Vl'lfl mail. and then llt'f' husband can't iinlernlnml . word she says. A N A V Ell-AG E SE EMILY Deacon De Goodâ€"ft might be a. grad idea to advertise your sermons in chi Saturday rnporiil “'bat is your nub jeet for next Sunday!” Rev. Prozyâ€"dlow run ltall. 1m sermon is not half written yet. attempts. n,”â€" _.,.. m...“ _ __â€".._.,â€".__. WV“... .