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, together. E02753 Ali/D COMMENTS. It is curious that in these days With every occupation is raised to the dignity of either a. science or an art that housekeeping’should be dis- tinguished by neither of these titles. It is understood that no education is too broad to fit a woman for the dutim of maternity, but it is generâ€" ally supposed that as a more house- keeper she can get along with the scraps of an education. As a, matâ€" ter of fact housekeeping is toâ€"vday both a science and an art. It is a Science whose laboratory is the kitâ€" ehen; an art which finds expression in every room in the house. The good housekeeper is familiar with many sciences. Her. knowledge of prices and wages renders her something Of a political economist, her acquaint- ance with the problems of sanitation makes plumbing mysteries an open book, and an understanding of chem- $stry solves culinary riddles and banishes hit or miss methods. The decorative side of the houseâ€" keeping requires both brains and heroism. It takes brains to preâ€" serve tho right proportion between use and ornament. It takes true courage to banish‘from one’s preâ€" sence the offerings of science but mis- guided friendships. Of course the conscientious housekeeper may find herself in the pesition of one‘ of Mrs. Wharton's heroines whose friends were not equal to the chairs they sat in, but she shows the artistic salvation of these friends may be ac- complished by means of chairs, .and it is in no narrow, selfish spirit that she seeks to make her home an abidâ€" ing place for art as well as a refuge for weary sou'ls. Housekeeping seems to be the one field that knOWS no . masculine competitors, and {though men have not lacked help~ meets to assure them of the fact that whereas a "man's is from sun to sun a, woman’s work is never done,” for the most part they re- gard this science and art with the slighting regard that is always ac- corded to what is not understood. But it is not too much to venture the belief that the time is coming when housekeeping will rank among the greatest of the arts and scienCes, and good housekeepers will take their places if not among the geniuses at least among the “women of brains and talent." That old jest about women being 'dc'aWn aside from church Worship by the study of their neighbor’s clothes Was supposed to be an amiable bit of delusion, designed for the diver- sion of masculine minds, but a cer- tain English divine has carried the matter beyond the limits of a jest. This reverend gentleman is to hold church services in absolute darkness and thus preclude the possibility of a love of dress“ masking under the ap- pearance of a. regard for piety. On the face of it this seems to be a reâ€" flection upon the piety of women as well as a. confession that a sermon cannot equal a bonnet in point of eloquence. Moreover, though a min- ister may prevent a woman's eyes from being led astray he cannot hinder her thoughts from wandering after gewgaws. Gay bonnets, like great enterprises, are often conceived in the dark. Suggestions for them may come by daylight, but it is the moments of physical darkness that the ideas take shape. Besides this, the feminine mind is notably fond of mystery, and uncertainty about what one’s neighbor had on might prove more distracting to a woman than any commonplace evidence supplied by the senses. Another weakness that tradition has assigned to the churchgoer, par- ticularly to the masculine church- goer, is that_of napping during serâ€" vices, and surely a minister who preaches in the dark is supplying a pillow to these unawakened attend- ants. It would be easier to reach minds that have been engaged for the moment by a contemplation of worldly vestmcnts than those that have been temporarily snuffed out alâ€" th though one’s faith is weak in this dark but holy method of the church one will await with interest the outcome, and ‘it is to be hoped that some one of the members of this uniighted though enlightened congregation will give to the world the history of his or her spiritual ex- periences under this original system. __.__._.4._____ AN ANONYMOUS ATTACK. Brown â€" "To my knowledge I have not an enemy in the world." '12. About the ....Housc WW SOME GOOD RECIPES. Rich Vegetarian Puddingâ€"Mix to- gether 4: cups finely ground whole wheat flour, 8 cups stoned raisins, 4; cups Sultanas, 1 heaping cup sugar, 3} 11) mixed peels, I} ll) sweet almonds, minced, 1 doz bitter' ones, 1 1b shelled Brazil nuts, 6 cups whole wheat bread crumbs, 2 cups grated carrots, 2 oz soaked sage, 4: eggs, 1 teaspoon mixcd‘spicc. Moisâ€" ten with milk until it is the conâ€" sistency of very thick porridge and mix wall. Grease some ' pudding basins with butter or olive oil, fill with mixture, cover with whole wheat crust, boil six hours and then it is ready. Manilla Snapsâ€"Into a smooth skillet put 2 large cups granulated sugar. Place over a slow fire and stir all the time until it is dissolved and a delicate brown tint. At first it will form. hard lumps, but just keep stirring all the time and do not have too hot 8. fire. Do not cease stirring an instant until it is done. Have a new shallow tin, but- tered before you begin cooking the sugar, and have the surface of the tin covered with halves of pecans or walnuts. When the sugar is ready pour quickly over the nuts and crease into squares with a. knife. The best snaps are made with chop- ped walnuts, but the pecans look the nicest. Fancy Frostingâ€"Take cape jessaâ€" mine, or any thick, smooth leaf, turn up the under side, and give it a good coat of icing, then lay on a dish in the sun until perfectly dry, after which give them another coat of icing and let them get thoroughâ€" ly‘dry again, when you can with care pull off each green leaf, and with these sugar leaves form beauti- ful wreaths of flowers. Cream Puffsâ€"Use 1} pt water, i cup butter, {- pt ~flour, 3 eggs, a lit- tle salt. This recipe makes 20 puffs. - Bring twater to a boil with butter and salt in it. Add flour, all at once, and stir the mixture over the fire until it becomes a stiff paste. Remove from fire and beat in eggs (unbeaten) one at a time while the mixture is still hot. The more the paste is beaten as the eggs are added, and after, the more the puffs will expend in baking. Drop small spoonfuls of the paste on slightly greased baking sheets, allowing an inch space between them and bake in a. moderate oven about 20 minutes. Cut a slit in the side and fill with whipped cream sweetenâ€" ed and seasoned. Date Cakeâ€"Cream together 1 cup sugar, } cup butter. Stir in at the same time i cup milk and 2 cups flour with 1 heaping teaspoon bakâ€" ing powder sifted through it. At the last carefully fold in the foam of the beaten whites of 3 eggs, and 1 cup dates cut in small pieces with the scissors. Bake in a square loaf in a moderate oven. On the frost- ing, which is made from 1 cup conâ€" fectioner’s sugar moistened with water, are laid some stoned dates, so that eacli piece of cake will have one in cutting the cake. Eggless Layer Cakeâ€"I find it very convenient to know how to make nice cakes in the winter when the hens don't lay and eggs are too high for poor people to buy. Here is a recipe I wish the sisters wou‘d try for layer cake without eggs :â€" One cup whitesugar, & cup butter, 1 cup sweet milk, 2* cups flour, 2 teaspoons baking powder, flavor as desired. Filling : One cup sugar, 3 or 4; tablespoons thick cream. Boil until quite thick and flavor. I Cooky Changesâ€"An easy way to make a change in a batch of cockâ€" ies. when a sheet of dough has been rolled out on the board, is to sprinkle caraway seeds thinly over it and press in lightly with rolling pin. On the next sheet use coarse red or white sugar ; on the next cocoanut. On those which are cut out while dough is plain, press a raisin or a bit of Citron in the center. V linger Ballsâ€"Take 1â€"3 cup melted lard, 1} cup sugar, 1 cup light mo- lasses, 1 beaten egg, 1 teaspoon cinnamon, 1} teaspoon each of cloves, ginger and salt, 1 teaspoon soda dissolved in 1 teaspoon of hot water. 3 cups bread flour. Mold into little balls, roll in granulated sugar and bake. They will flatten as they bake. S‘UESHINE AT THE TABLE. An old lady who looked as though she might have belonged to the "Sunshine Society" all her life, was asked by a friend for the secret of her never failing cheerfulncss. Her answer contains a suggestive lesson for parents. "I think, said the clever old lady, “it is because we were taught in our family to be cheerful at table. My father was a lawyer with a large criminal pracâ€" tice. His mind was harassed with difficult problems all the day long, yet he always came to table with a smile and,a pleasant greeting for, everyone and exerted himself =-to make the table hour delightful. All his powers to charm were freely given to entertain his,fainily. Three times a day we felt this genial inâ€" Jones â€"- "I have; somebody sent fluence, and the effect was marvel- my little boy a tin ham by mail." loci. If a child come to the table with cross looks, he or she was quietly sent away to find a. good boy or girl, for only ’such were allowed. to come within that loving circles We were taught that all petty grievances and jealousies must be forgotten when mealtime came, and the habit of being cheerful three times a day under all circumstances had its effect on even the most sullen tem- per. Grateful as I am for all the training received in my childhood home, I look back upon the table influence as among the best of my life.”- Much is said and written these days about “table manners.” . Chilâ€" dren in well bred families are drilled in a knowledge of “good form" as to the use of the fork and napkin, proper methods of eating the vaâ€" rious courses are descanted upon, but training in the most important grace or habit a child should have, that of cheerfulness at table, is too often neglected. Let the gathering at mealtime be made the most happy hour of the day, and the influence on the children may be beyond estima- tion. FOR HOUSEKEEPERS. ~ A shortening much cheaper than lard is obtained by rendering flank suet, which butchers generally call cod fat. It costs, generally, six cents a pound, and makes a fine, soft white shortening which is ex- cellent for pastry, cookies, ginger~ bread and for frying. The easiest way to render it is to cut in. long strips, run it through a meat chopâ€" per, put it in a granite vessel and set in the oven to melt. It reduces to a clear oil in a few hours. Oatmeal will absorb about four times its own bulk of water, so when one cup of meal is'to be cook- ed use four cups, or one quart, of water, and one tcaspoonful of salt. Put the'water in the upper part of the doubleâ€"boiler, set on the range, and when it begins to boil shake in the oatmeal, stirri’ng constantly. Allow it to boil about a minute, then set into the lower part of the boiler. If the kitchen fire is burning slowly all night, as it generally is at this season, leave the doubleâ€" boiler with plenty of water in the lower part at the front of the stove and it will steam slowly till morn- ing. If this is not practicable, cook the day before it'is needed for about six hours. Oatmeal is fit to eat only after long cooking. If cereals are undercooked they are unwholeâ€" some and cause sickness, which is often ascribed to other than the true cause. Good winter succotash can be pre- pared from canned corn and dried lima beans. Soak the beans over night in cold water and put the beans in a stewpan with boiling wa- ter. Let them simmer about two hours. Drain ; add the corn, a cup of cream or a cup of milk and some butter, season to taste and cook three minutes. PLACING TIIE Pl ANO . A corner should never be cut off with an upright piano. The piece of furniture is too bulky when arranged at this angle and contributes an ex- ceedingly bad effect to the scheme of the room. The pianocan be pulled forward and turned with its back to the room, if dcsu‘ed, without cutâ€" ting sharply across the corner. If the back is thus exposed a piece of silk or other suitable material should fall over it. Do not loop this drapery or try to give it an upholstered look and use something good in itself. A small table filled with little silver knickknacks, a tall vase with flowers or a lamp is often placed in front of a piano turned in this way. This however, if the backing of the piano is a figured piece is apt to produce a spotty effect. A better plan is to put some rather massive chair of plain lines and covered in a solid color in front of the piano. 4 THE INFORMATION ASKED FOR. The following is an example of the reluctance of the canny Scot to part with gratuitous or unaskedâ€"for inâ€" formation. An Englishman ohancin‘g to be in Aberdeen decided to call on a granâ€" ite merchant with whom he had done business some years previously, but whom he had not seen since. Pro- ceeding to his stone-yard, and ob- serving an old mason polishing a slab of granite,-he inquired: “IS Mr. Frazer in?" The old man rep-lied. cr's no’ in." “Ah, well, I’ll call again.” Returning in half an hour, he again asked. “Is Mr. Frazer in?" "Mr. Frazer's no’ in." “Then I’ll call again this noon, and perhaps find him.” Once more the visit Was repeated and the same question put: “Is Mr. Frazer in " “Mr. Frazer's no' in. “Do you think he will be in soon?" “I think he’ll no' be in sune.” “What makes you think so?” “Mr. Frazer’s deid." u-uâ€"q NEW USE FOR CONVICTS. The Dutch Government have found anew use for convicts. They will henceforth be set to work to fish for pearls. A couple of hundred con- victs as a commencement have been sent to Merouke, Dutch New Guinea, to work at the pearl fishel'ics. ‘ ‘Mr. Fraz- after- I). No man was ever discontented with the world if he did his duty in itatâ€"SO’UUICYI patches than that of the MWI that have a. less tendency to xiii-s. BEEF OF HIGHER QUALITY. In addition to higher mm?! from the animal, to longer sci-visa in the herd as a breeding animal, film will have an animal producing a calf ‘ that will give you better beef. If I MILK 'IN BEEF PRODUCTION. The milk producers of toâ€"day do not depend on beef cattle for milk production. The general impression 19 that beef production and milk production are antagonistic and that a man who wishes to produce milk, must, like the traveler at the branching of the road, take a differ- ent direction and entirely lose sight of the other. Milk giving is one of the characteristics of the beef breed, which I believe to be inherent and essential for the best results in pro- ducing beef cattle not for the proâ€" duct-ion of milk for the Sake of milk, but for the production of beef to the highest utility and profit, writes Prof. C. F. Curtis. This is contrary to the prevailing opinion on this subject, which is that the man who wishes to produce beef had better do it with animals that have no tend- ency to milk. I believe that milk production is essential to the highâ€" est degree of excellence in the beef ficial. It-is not a part of the divine plan that one cow could give milk and the other not. Selection and specialization are essential, but I wish to counsel against specializaâ€" tion to promote the beef type to the exclusion of some qualities that are most desired, and I believe that when we specialize properly in beef production we are also specializing in milk production. I am not talk- ing of trying to maintain an equiliâ€" brium between milk and beef. The highest degree of excellence and utilâ€" ity cannot be produced without giv- ing attention to milking qualities. The time has come, or will soon come, when it doesn’t pay to main- tain the average cow for the calf that she will produce. The valuable pure-bred Cow is out of this ques~ tion, but I am speaking of the cow that produces a calf for the block. We have reached $100-acre land, and it does not pay to maintain that cow simply for the calf she will pro- duce. You must have something be- side tho calf. You have the milk- ing powers or function in order to make her the most. useful animal in the breeding herd. NOT GOOD MILKERS. It is a fact that a good many cows are maintained for the one calf that she produces, but a good many of the cows are not capable of proâ€" ducing and maintaining one good calf. They lack the characteristics that are essential to make a most profitable calf. There are a good many cows that cannot nurse or raise a good calf. You are mainâ€" taining a less profitable investment in that kind of a cow. When you go to the show rings of our fairs you see the best calves nursed, nourished and brought into the high condition of excellence by one or more nurse cows.‘- Those calves are very highly fed and it re- quires more feed. I do not refer to such cows. But there are cows that are not equal to the task of produc- ing and raising a good calf under farm conditions and for farm pur- poses. That kind of a cow is less profitable than a cow that gives a better flow of milk. Many who are judging of the merits of breeding cattle are very largely influenced by that consideration. It is a question that has a right to enter into the consideration. of the subject; CALVES FROM SKIMMILK. Instead Of maintainingone cow for one calf, or retaining two cows for one calf to get good calves, we ought. to be able to pro-duce the calves which are the young beef of the country from the dams that aw} â€" port them, and we ought to produce the calves of the country from the milk of the dam after the butter fat is taken out and procuce them well. We must have cows that give more milk. For that reason we should have a good cow and a good calf. Go into the best brooding hele of this country, either pureâ€"bred or grade, and you will find the cows raising the best calves are also the best milkcrs, the cows that breed and feed with the greatest regularâ€" ity,t.lle cows that breed the longest, the cows 0f the best breeding herds will be the cows that have the lang- est flow of milk. Considered from the beef standpoint, fecundity and milkâ€"«giving go together. Where you have the largest milkâ€"giving quality, you have the greatest fecundity and the reverse is true. Whenever you have lost sight of the milk-giving qualities you are doing that at Lite expense of the beef and the breeding quality of the animal. If you lose sight of the milk it will be to the detriment of the cow's breeding for that purpose. Of prime importance in this regard is the production of bullocks for the block. The produce that will be produced at least expense and comâ€" mand the best prices will be the proâ€" duce of the cows in the herd of best milkers, and almost invariably the cows that are the best milkers will be in the best form for laying on flesh at an advanced period, and they will have the best quality of flesh when put on the block. It will be more free from blubbcr and. animal, to the reproductive powers of the animal. MILK AND BEEF. There is nothing antagonistic beâ€" tween milk and beef production. Milk production in the animal is nature’s law and departure from this is artiâ€" hafd to select toâ€"day a cow that would produce the best bullocke ,to put on the market, I would prefer a cow that ion good milker. When you find a good milker combined with the beef type, when you stop the milk flow and finish her for the block, or When-you take her- male calf and make a steer out of it and feed that animal for the block, you have a higher class product and more profitable than in the one which has the beef tendency developâ€" ed to the exclusion of milk. I believe a great many men g lose sight of that fact. If they want beef in the highest degree of excel- lence they must ,almost entirely ig- nore the milking quality. This has been done in our‘country to a 1:11ng extent to the detriment of our beef breeds. The producer will make bet- ter profit if he gives attention to the milkâ€"producing quality 'in our beef herds. wit-h better returns and better service. That is the kind of a cow that is going to be required to pay her way and make profitable re- turns one Way or the other. 7 _ SLAVERY IN CHINA. China is undoubtedly the greatest slave country in the world. Of a. population of 400,000,000 over oneâ€" forticth are slaves. Every family of means keeps its girl slaves, and a. man’s position is gauged by the number of slaves he keeps. At any age from three to fifteen girls‘ are sold, seven or eight being the age at which most change hands, The unfortunate slaves vary in price. The average is about $10; but much de- pends on the girl’s appearance. A good-looking girl will fetch $20 or even 5540. The girls are mostly purchased to do housework, it be- ing cheaper to buy than hire. A MYSTERIOUS VISITOR. New Servant â€"â€" “Please, mum, there’s a. strange lady down stairs, and she didn’t. have no card. She took oil her things as if she intend- ed to stay, and she looked around. the room withher nose in the air, as if things wasn’t good enough for her, and she rubbed the Winder to see if it was clean, an’ she pooped in the dark corners, an’ then looked at the dust on her fingers, an.’ sniffed." Mistress â€"â€" “I can't imagine who the creature can be. My hquand’s mother and sisters are away.” HIGHEST CITY IN EUROPE. The good city of Basle plumes it- self upon being, in proportion to its inhabitants, the wealthiest city in. Europe, if not in the world. The population is 124,000, and last year rates were paid on property assessed to be worth $175,000,000, which is about equal to that paid on the 88,â€" 000 houses in Paris. There are 180 persons worth a million francs (about $200,000) and over; 1,704; having {between half a, million and a million; 170 possessing half a mil- lion; and 895 between a hundred thormand and half a million. A FOURâ€"FOOTED PORTER. One of the most zealous officials in the Southeastern and ChathamIimlâ€" Way is four-footed, and is stationed at West St. Leonards Station, Lonâ€" don. Ho is.a foxâ€"terrier, who comes on duty at two o’clock (with his master) every day, afid conveys-letâ€" ters, by mouth, from the booking- ofiico along the line to the nearest signal box, and vice versa. This fourâ€"footed porter allows no one to intercept him, and waits patiently till the, door is opened for him. â€".â€"â€". HER FIRST CAKE. She measured out the butter with a very solemn air; The milk and sugar also; and she took the greatest care To count the eggs correctly, and to add a little bit » Of baking powder, which, you know, lboginn-ers oft omit. Then. Sill-0 stirred it all together, and she bakc‘d it full an hour, But she never quite forgave herself for leaving out the flour! THE INNOCENT GIRL. “What nonsense all this is about mcn getting on their knees when they propose!" said Mrs. I’rarsiow to her dear friend. “My husband didn't do any such absurd thing when he asked me to marry him.” “He did when he proposed to me," said the dear friend, without thinkimg. A BROAD HINT. Maid (about to leave) -â€" "Might I ask you for a testimonial to help me get another place?" Mistress -â€" “But, Mary, what could. I truthfully say in a testimonial that would help ycu to get another place?" Maid -â€" “‘ “hat 1 know many of your family secrets, if you please." IlICqII COMPENSATION. A widow whose husband was killed in the terrible railway accident in the New York tunnel, sued the com- pany for damages, and was awarded $105,000, which is said to to the highest compensation ever paid for the loss of a husband. All cruelty Springs n'om hand- hcm'tcdncss and weal-Luca . 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