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v v 71“ v _ r . wives . 7V V“? Tm. . W . V . 7â€"1 vrvvrvwâ€"vvâ€"w w.‘ 5% Wit "Description of the in the World. The finest steamer that has ever crossed the Atlantic recently arrived in New York. Needless to say we refer to the new White Star Liner Adriatic, that splendid mammoth which has just been completed by the great Belfast shipbuilding firm of Harland and Wolff. Biggest of all British twin-screw steam- ers, fitted with every possible contriv- ance for enhancing the 'comfort and safety of those on board, superbly dc- ccrated throughout her passenger ac- commodation, the Adriatic may be said to attain that reputedly unattainable dc greeâ€"perfection. She is not the first ship of her name which has sailed under the White Star flag. Thirty-five years ago, when the late Mr. T. H. lsmay was building up the world-wide reputation which his company has ever since enjoyed, there was launched at Belfast the premier Adriatic. That. vessel, no doubt, was regarded at the time as a wonderful creation, but if placed alongside her successor of toâ€"day she would cut but a sorry figure. Indeed, the contrast be.- twcen the two boats affords so strik- ing an illustration of the developments which have taken place in the steamâ€" ship world that we will venture on a few figures. The tonnage of the first Adriatic was 3887 gross; that of the second is 25,000 gross. The dimensions of the older vessel warezâ€"Length fit) feet (5 inches; breadth 40 feet 9 inches; and depth 30 feet. Those of the new- comer are:â€"Length 725 feet 9 inches; breadth '75 feet 6 inches; depth 50 feet. The total number of passengers which the first Adriatic could carry was 869, whereas accommodation for 3,000 is provided ABOARD THE PRESENT LINER. In designing the latest addition. to richness. Not far away, and on the same deck their fleet the White Star management TIIE “ AD RIATIC." ______â€"'_____._____._â€"â€"â€"â€"â€"-â€"â€"â€"â€"â€"â€"â€"â€"â€"-â€"_. have followed their well-known policy or thoroughness. The most minute at- ltcntion has been paid to every detail which can make for additional comfort. while a number of new features of high importance have been introduced. For example, there are Turkish baths on board the Adriatic, luxuries which now make their appearance afloat for the first time. They comprise the usual hot, temper- ate, and cooling rooms, shampooing rooms, plunge bath, and massage couches. They will certainly not suf- fer f-rom lack of patronage. It is diffi- cult. indccd, to imagine anything that could more materially assist towards. relieving the monotony of a sea voy- age. For more strenuous natures, for those who prefer a life of action to one of the othun cum dignitale order, there is a livishly-l‘itted gymnasium. From the diningr saloon on the lower deck an ciec'tric itift runs up to the boat deck, calling at the promenade docks in route. A “dark room" for amateur photograpl‘iers has not been overlooked; whilst the usual barber‘s shop. with all the latest improvements, is duty in evi- dcnce. ' One great feature of the Adriatic's passenger accommodation‘ throughout is its roomincss. The great breadth of the ship, coupled with 'the exceptional height. between the various decks, has rendered it possible to provide state. rooms of a size far in advance of any- thing to which the ocean voyager has hitherto been accustomed. In the case of the Adriatic. they are lofty, well- light-ed, and perfectly ventila‘ted; and there is, moreover, the additional eit- traction that no less than seventy-Six of them 111(0 SNGLEBE “\TII ROOMS, 0. condition which every steamship ti aveller will appreciate to the full. .We know of no other vessel which has any- thing like so large a numb-er. When \VL' come to deal with the decorative scheme ofvthe new White Star liner we the confronted by a scrious‘diil‘iculty, because, in order to give any really ade- quate impression of the richness and elegance of the apartments on board and gold. Moreover. those little extra Conveniences which were once regarded as the special prerogative of the first- ciass passenger are here found making their appearance in the second-class quarters, such, for instance, as a bar- ber's shop. â€" The third-class accommodationaboard . . 1the Adriatiic 1is situaéed, lialf‘t of it21 abut: he secon -c ass an par orwar . l is spacious, airy, and thoroughly com- fortable in every way. And now, having dealt with individu- al details in the arrangement of this mighty vessel, let us regard her for a moment as a whole. Colossal in her proportions, yet. graceful in appear- ance, strong enough to der the ele- ments in their most terrible moods, yet. filled with the most delicate and in- tricate machinery, she represents the very highest product of brains, money, and long experience. llcr passengers. unless they look. over the side, need hardly know that they are afloat. The Marconi apparatus keeps them in con- tinuous touch with the rest of the world, and they can, with a very slight stretch of imagination, persuade themselves that they are living in some Utopian city of the future, where all is bright, cheerful and refined. ._...4 ..._.x'(« “4' EW'WMQI'E'W this grand vessel, we should require the assistance of colored illustrations. Nothing in the way of pen-pictures or of mere black-and-white photographs can convey any true idea of the sump- tuous manner in which the task of or- namenting the passenger quarters on board the Adriatic has been carried out. We will. however, do our best to sketch out the salient features. The first-class dining saloon, situated on the upper deck and extending across the. full width of the ship, is painted in ivory-white. Overhead there is a vast dome, the leaded glass therein being in alternate pan-es of white and pale yel- low. Immediately beneath the bottom of the dome is a frieze of paintings de- picting scenes in Switzerland, ltaiy, the Rhinelands, and the Yellowstone Park. Instead of the oldâ€"fashioned long tables, the up-to-date restaurant system of small tables has been adopted, an innovation which should tend greatly towards less “starchiness” and greater convivality at meal-times. For rccreative purposes a handsome piano, encased in oak inlaid with line woods, has been placed in this saloon, but the musical arrangements do not end here, for the Adriatic will carry her own orchestra. From the dining saloon we come, in the .natural sequence of events, to the smoke room, an ideal apartment for votaries of the weed. Its walls are clothed with figured leather. and inlet with pictures of events famous in the annals of BRITISH NAVAL HISTORY. The windows are of stained glass, and the seats and tables of mahogany, the whole effect created being one of mellow " I sq-mqalrath-nmw SELECTED RECIPES. Rhubarb Jamâ€"To every pound cf rhubarb allow one pound of granulaed sugar, the rind of half a lemon. Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into .a preserving pan, with sugar in the above proportion; mince the lemon- rind very finely, add it to the other in- gredients, and place'thc preserving pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with wooden or silver spoon. Pour it into pots, and cover down with oil and egged paper. If the rhubarb is young [and tender three-quarters of an hour reckoning from the time it simmers equally; old rhubarb, one and one-quar- ter and one and a half hours. Red Currant Jamâ€"To every pormd of tilruit allow three-qukirtcrs pound! of granulated sugar. If possible let the fruit; be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preservingâ€"pan with sugar in the above proportion: stir them and boil them about three-quarters of an hour. Carefully remove the scum as it rises. Put the jam into pots, and when cold, cover with oiled papers; over these put a piece of tissue paper brushed over on both sides with the white of an egg; press the paper round the top of the pot, and when dry, the covering will be quite hard and air-tight. Black cur- .rant jam should be made in the same manner as the above. Time, % to% hour, reckoning from the time the jam :boils all over. Allow from G to 7 qts. or currants to make 12 one-pound pots ofjam. ‘ Tomato Mayonnaiseâ€"Skin and slice one pound of tomatoes, and scald them in boiling water. Put them in a salad bowl, with some thin bread and butter, cut into discs, a quarter of a small on- ion, salt and pepper, one dcssertspoon- ful of chopped pickles and two hard- boiled eggs, setting aside a few rounds of the eggs for garnish. Mix all to- gether, and, lightly mix in a good may- onnaise dressing about an hour before it. is wanted, so that it soaks through. Sea Foam Cakeâ€"Two cups sugar, one cup butter, one cup sweet milk, three and a half cups flour, three tea- spoonful's baking powder, fivie whites of eggs. Fillingâ€"Boil one and a half pounds of brown sugar until it hardcns as the smoke room, is an apartment known on board as “The Lounge." This title , we consider, is far too prosaic. Picture a large and airy room, pannclled in oak, furnished in exquisite taste, with the light filtering through “storied windows, richly dight.” People it with graceful figures, clad in the latest “creations” from Paris; scatter here and there a few specimens of the mere man genius engaged in ardent flirtation with the owners of the graceful figures afore- in cold water. pm“. in . two beaten said, and you Will have a scene which whims of eggs, and beat until cold seems to call for something more ro- mantic in the way of nomenclature than that chronicled above. If we might venture on a suggestion, we should say that “The Turtle Dovecote" would be more in keeping. A third luxurious apartment on the boat. deck is the reading and writing room, wherein the studiously-inclined passenger may boguile the time with 3 book or bring his correspondence up to date. Daintin decorated, panelled with paintings after the styles of Barto- tozzi. loucher, and Cipriani, and fur- nished in a fashion which is at once elegant and comfortable, this delight. ful retreat, we should imagine, would he the very ispot wherein a poctically- minded traveller might invoke his Muse to great advantage. Special attention, by the way, has been paid to the light- ing arrangements, movable electric lamps being'providcd for the benefit of those who like to seek out quiet cor- ners for thcn'isclves. The second-class accommodation on board the Adriatic is situated immedi- ately abaft the first~class quarter. it enough to put between layers. Red Raspberry .Iam.-â€"\Vash the fruit and put. in. kettle. Add as many cups of granulated sugar as you have cups .of berries. Take a wooden spoon and crush the berries a little, to bring out some of the juice. Put on a slow tire, without. any water, and bring to a boil, stirring often, so that every part is heated to the boiling point. As soon as it. has boiled up well pour into jelly glasses. ’ llride Cakeâ€"One and oneâ€"half pounds of flour, one and cine-half pounds of butter, one-half pound of candied le- vmon, one-half pound of candied orange, two and one-half pounds of Clll’l'tllilS, eight. ounces of almonds, eight eggs, the rind of four oranges rubbed upon sugar, one-half ounce of spices, consist- ing of cloves, cinnamon, and grated nutmeg in equal proportions, one tea- spoon of salt and a small tumbler of brandy. , Groom Cakeâ€"One pound of butter; one pound sugar, tcn eggs, one gill of brandy, one gill of wine, one tea- spoon each of cloves. nutmeg. and mace. . . . n . I[:fiiudcfeafimg‘agggggfim (51513:; tone-half teaspoon of all-spice, one-half “ I ‘ D ‘ ‘ cup of dark molasses, one pound and persons, a smoke room and a ladies” room. The decorative scheme through- out these apartments is of an order which, not many years ago, would have been regarded as exceptionally fine in the first-class division of an ocean lin- er. The ladies’ room, for example. is ceilinged with .Lincrusta, floored with parquetry, pannelled with inlaid satinr woodfiand‘ ~ ' j 1 FURNISHED IN MAHOGANY; the smoke room is trainedgin oak. with a walnut d'ado‘a-nd leather‘upholstery; while the saloon is decorated in white two ounces of flour, two teaspoons baking powder, one pound of seeded raisins, one pound of currants, and one pound of finely chopped nuts. To Use up Hmn.â€"First cut. from the large end as many slices for frying as you care for. The small end should be cleaned with a vegetable brush and put in cold water ovcr night and boil-ed in the same water, adding more when needed. What is left back into the water to keep it"jiiiCy.‘ Slice cold for supper. Take equal parts of fat and lean and put .mockeries, Slice hotrfor dinner and. put‘ AN AIIRACIIVE PAH m All Things Uplifting and Sublime Have But One Source. “The beauty of lioliness."â€"â€" Psalms xcvi., 9. Religion ought to be the most natural, desirable, and attractive thing to man, for it simply stands for the development of the best in us, the coming into the full and rich heritage that is ours as spiritual beings, and the realization of our highest possibilities of character and service. He who ignores religion is cut- ting himsclf off from the best and most beautiful possibilities in his life. Some have talked of the necessity of making religion attractive. It does not have to be made attractive; there is no- thing more desirable than the peace, the power, and prosperity of the real life which it confers. It is the imitation, the false and the prejudiced presentation of religion that men endeavor to dress up attractively. In that they never suc- ceed, for cramping the soul and twist- ing the intellect ever is opposed by the best in us. From the caricature of religion we turn with loathing. Mummeries and fads and forms leave us empty and impatient. The heart of man goes out to things fair, lovely, joyous, and uplifting, and they who find no God in the elaborate sermon or the ser- vice in the church somehow are thrilled with the feeling of the divine and in- spiring in the woods and field and mountains. All things good, all things attractive and lovely. Uplifting and sublime have but one source. TlIEY TOUCH OUR I-IEARTS( because they come from the heart of all being; they reach our spirits because they are spiritual. Deep calls unto deep when the divine in man answers to the divine in the world without, in human affections, in noble aspirations, and in glorious deeds. Too long have we believed that only the unpleasant, the gloomy, and repel- lant could be right or religious. There is a type of conscience that determines actions by the rule, that if a thing is pleasant or beautiful it must be sinful and wrong. To such souls it is a sin to be sunny in disposition, to delight in the Father’s fair world with its glow- ing riches and bounty dropping daily from his hand. "W ,_.______.â€"â€"â€"â€"â€"â€" lctte or scrambled eggs or mix with dressing for sandwiches. The bone It would be safer to say that sin must! v g: be somewhere lurking wherever there is " deformity, pain, or discord-that, as a common phrase has it, the bleak and barren is the evidence of that which is forsaken of God. Things desolate are not divine. Religion is not repression but development into a fullness and beauty far beyond our dreams. It is a good thing to see the divine in, .a all things fair and lovely; to take themt as evidences that the love that once pro-,7 nounced this world good in its primeval; glory still is working, still is seeking to enrich our lives and lead them out in{ fullness of joy. Why should not we,‘ like the poets and preachers of ancient Israel, taste again of the gladncs-s of' living. Character may need for its full devci~, opment the storms and wintry blasts of- life, but it needs just as truly and just as much the sunshine; the days when the heart‘goes out and joins " "in THE SONG or NATURE, when something leaps within us at the gladness of being alive, and we drink in of the infinite love that is over all. Just as the sun seems to call the flow- ers; out of the dark earth and draw out their beauty, calls forth the buds and brings the blossom into perfect fruit, so there is a spirit of divine life in our world calling us out to the best, seeking tr woo us to the things beautiful. Man _ needs not to repress his life, but to learn l to respond to every worthy impulse, every high hope, to find the life beauth ful. The beauty of holiness is the beauty of character. It is the adjustment of life to nature and neighbor and heaven so that strength and harmony cnsue, so that duty becomes a delight, labor a song of praise, and out of life’s burden and battle the beauties of godliness, of love, , and tenderness, joy and gratitude begin to bloom. Lay hold on everything good and true, on all things glad and elevating; cher- ish every fair thought and aspiration; learn to see the essentially religious in whatever lifts up life, in whatever helps humanity, and so make life rich in heavenly treasure and glowing with the glory of other worlds. . HENRY F. COPE. 3 fl Nails driven first into a bar of soap will not split furniture or delicate wood- through meat chopper and put, in ome- meat. ’ i and water in which it was boiled are excellent flavoring for dried pea or bean soup, or greens or a boiled dinner. What fat is left should be fricd out, and used for frying purposes, for potato salad, and for frying onions for potato soup. Wheat Mullinsâ€"Put- into a ‘mixing bowl one tablespoon lard or butter, one tablespoon sugar, andonc-half spoon- ful of salt. Mix together and add one egg well beaten, then one cup of sweet milk. Sift two good spoonfuls of bak- ing powder in two cups of flour and add to the above. Drop in greased hot nuime tins and bake quickly. To Improve Cakesâ€"Any fruit cake recipe can be improved by substituting for the currents, which always are dry and hard, an equal measure of chopped prunes, which hold moisture and ini- part a delicate flavor to the cake. Shirred Eggs.â€"â€"Break into a dish as many eggs as there are persons to be served. Add a tablespoonful of milk for each egg and salt and pepper to taste. Fry one-half as many slices of bacon as there are eggs, and cut in small squares. When crisp pour into the beaten eggs and mix well. Put in- to a buttered baking dish and bake in a moderate oven until eggs set. CAKE MAKING. Always use beet sugar for all layer cakes. Have a brisk, hot fire for layer cakes; a slower one for fruit cake. Do not slam oven door or kitchen door when cake is in oven. If oven gets too hot set in can of cold water. Settling away from pan are indica- tions cake is ready to leave oven. When removed set. cake on sieve so a free circulation of air is around it. Never frost the lower side of cake; al- ways turn right. side up. A tin chest or stone jar is best. to keep it in. For cake or cookies that call for soda if a teaspoon of baking powder is used with it it will be much nicer. HOUSEHOLD I’llN'l‘S. Stew a pound of prunes with pot roast, A New Orleans woman was thin. 3 Because she did not extract sufficient nourishment from her food. ’ DRUGGISTs: 50c. AM) 51.00 'eeeesoeaeeeeeeeeeeeees‘ work. To Remove Stains from Sinkâ€"Wet, sink and sprinkle chloride of lime into it. Let stand about a half hour and it will become white. It will remove all stains as nothing else will. To clean windows well, use warm 7‘ soapy water with a little ammonia. Have , plenty of clean soft cloths for polishing. Polish immediately after washing them.’ F To clean a saucepan which has been burned, put into it a lump of soda with , some cold water. Let it stand on tho tj stove to boil for an hour; then scrub it ~) with a stiff brush. Left Over Jellyâ€"When you have a few tablespoonfuls of jelly or jam left over it makes a delicious addition to ,, baked apples by dropping a tablespoon- ' ‘, ful into the core of each apple before ‘ they go into the oven. For general cleaning use a large sponge in place of a cloth or brush. It does not induce such a state of sloppi- ncss as a brush, and besides, it gets a good grip on the dirt. For the dailyi Wiping up of the kitchen floor, whether -‘. hardwood or linoleum, it. beats any« I thing on the market. The colors in an old carpet can be, brightened by sprinkling with wet pieces of newspapers wrung out of water. , Work with the grain of the carpet. and - 53 after the paper has been brushed off,,- , ’5} wipe up the carpet with a cloth wrung :2 out of a weak solution of aminonia' { water. 3 For washing hair and clothes brushes, borax should be added to tepid water, ill proportion to about eight spoonfuls to half a gallon of water. The. brushes should be moved up and down in the I water, so that the bristles are cleanscd,,. ‘3 but care must be taken not to let the water touch the backs. If damp the backs should be dried at once, and tho ‘ i“ brushes should be set to dry bristles ' downwards in a current of air. Another method of cleaning brushes which are J only slightly soiled is to rub flour into - them well, and then to shake it out. This is specially applicable in the case of those with silver or ivory backs, which the water might injure. Sixty per cent. of British-caught her- and note the fine flavor imparted to the» Pings are landed 0” “10 SCUM-3'11 (301151-- assesses effifiafi