eS ae, ee AMS # PRL A -- ey . 66 H YES! I know you would rather sit, like your O charming old Boston gen- in the back yard and hear the Fountain and smell mignonette and loek at the that are putting the Fo al bri¢k wall oyt of business than to tlewoman, nasturtiums come indoors to see anything have to show, "But--I ask it in fear and trem- bling!--how would a Talk upon the laundering of summer clothes -- of colored gowns that are to be so pop- ular this season--appeal to you? am sure it would be very helpful, for many a charming tub frock is spolled by careless and ignorant washing, Then, too, there Is the starching o dark and black lawns. "I wonder if you see the possibill- | tles in these that appear to me? / "MARGARET J. (Philadelphia). If 1 must be entirely honest in my. Bpeech, the subject laid so prettily and mo when I had persuasively before larjory { undry I I f CLO LOOAHE meant to talk at my ease of something totally different does not "appeal" ™my taste. I have always turned mine eyes away from beholding laundry work, as from serubbing and window washing. They represent to the imagina- tion Dirt! and the necessity of getti rid of it by herolec measures. There no such thing as glossing over the proc- scrubbing pail. Coarse, malodoreus Dirt is there. esses of the washtub and Muscle must go to the removal of it, Having growled thus much (and more that is net expedient to repeat here) myseM, I took up Margaret J.'s letter It ts the letter of a ledy, and she puts the case as a born lady would. again. She speaks of what she might have to even partially, would play a creditable part at seaside and in mountain hotels; at picnics and on moonlight verandas to next summer--the "next" so soon be "this" and "now." ng In mainly in front, fronts of waists and. shirtwaists. matter, dearly to laments that she 'never pays $3.50 for "Some does!" r i ne : sad mes A' gi tye Crranieg heginning the unlovely task, be is sure 'that the gown must be washed before condemning it to the tub. Lay it at length on the table and examine the soiled portions. They are, of course, especially on the It to is fot good form to "wear" one's nap- kin, although as the cowboy put another One girl who loves dainty ties and jabots : a terre." Having been a girl myself a century or s0 ago, I can picture the child stand- ing over a pile of once 'charming tub frocks," now a touzled, unlovely puz- sprigged and striped and dotted muslins--all too good to throw away, and which, if renovated gle. Organdies, lawns, my Ly vir che PIO aera. show me if I could be coaxed out of hearing of the Fountain and the sight of the flowers in my imaginary "Dare Hs dommzlo che Save ome doe Loar 1b Lhe list lila a Biles BCAA "FE, POO Zz LD LEY Coy" asst oases washing ever so much easier."' To set the color you would" keep in, have ready a tub wf pretty streng cold brine; to which add, for every gallon of cold water, an ounce of alum which before the linen is wet, and makes has been powdered, then dissolved in boiling water. Cool it before mixing it with the salt-and-water. Souse the lawn in the tub, dipping up and down to wet it thoroughly, and turning it. several times during the two hours it should At the end of that time shake off the dripping wet and hang. in the shade until hair dry. The object of getting rid of superflucus mols- ture before hanging the muslins on the line is to prevent the streaks that might come from siow dripping down To make have in the brine, the length of skirt or waist. - CS PEEVC cravat or other stylish neckgear that she does not spill tomato soup upon it the first time it is worn." If the waist or skirt have a white ground, or be all white, you will be amazed to find how much grime and grease may be removed by a dry cleanser. Provide yourself with a block of magnesia of the best quality and go faithfully ove the fabric, not missing a stitch, using the block itself as a rubber. Lay this axide and rub--still gently--with a clean coraplex- fon brush, working the alkaline powder into the muslin. Without blowing it off, put the garment away in a close box for two days. Then shake, brush, and hang in the wind. If you have spill- ed ice cream or ice-cream soda on the waist or skirt, the base of the spot is grease, Apply the magnesia, It has loy- ing affinity for oils of all kinds. If you must wash colored organdies and lawns, set the colors after you have removed grease and grime as far as the magnesia will do it. One word here: It is a good plan to rub oily blemishes on table linen and wearing apparel with chalk or magnesia before they go into the wash. I carried home once when e& child, what I thought was a funny tale of an old lady not remarkab'e for neat housewifery, who called out: 'Sally! quick! the chalk!" as the cloth was laid for dinner and she espied a great grease spot left from a former meal, "And a very wise thing it was!' com+ mented my mother, who hated gossip. "The chalk loosens the grease and dirt Cow Gogh, eta. os : ' ee Cry heel A tg LOABSOLO (2. : sure of this, large garments or draperies may be rolled lightly in a dry sheet and pressed very gently to absorb the wet. While still damp, rinse quickly in cold water to dislodge any clinging crystals. The rest of the process should also he gone through with rapidly. Wash in mild suds. Do not rub with soap. Rinse as soon as the gown comes out of the suds, and do not let it lie for a second in the rinsing water. Dry in the wind and shade. To hang it in the sun would be ruin to the sensitive color. Cover the ironing board with several thicknesses of flannel and these with very thin muslin. Iron while damp. If you allow the muslin to get dry, and then sprinkle it, you will have a "patchy" surface. Tron colored material on the wrong side. The heat of the fron will fade it if it be laid directly upon the figures on the right side. For doing up black lawns and organdies, try this way: Boil two quarts of the cleanest wheat bran you can buy in six quarts of water for half an hour, Cool and strain it through cheesecloth. If too thick, thin to the consistency of "real" eream, with cold water. Be careful to have it of even consistency and free from par- tleles of husks or dust. You will not require soap or starch. Wash the fabric tn the bran mixture quickly, dry in the shade and iron while it {s very damp, oe THE HOUSEMOTHERS" EXCHANGE LTHOUGH we have had quite lately other communications upon the same subject, and, in effect, to the same purport, I cannot resist the inclination to lay be- fore our readers a letter so well written and so full of interest as to command attention from a bee connoisseur who has his facts well in hand. I notice that you have written of honey and its uses, I want to thank you person- ally for your interest in heney, and for the generous space you have given for the Varloug recipes, all including it, However, there are one or two slight corrections that I feel ovght to be made in the interest of truth, One im where you say 'instead of the artffictal combs of paraffine now manu- factured," etc. PareaMne ts pot «sed in facturing honey b There was an attempt made to use 0, but it melted at too low a temperature, It was perfect- 1y useless when given to the beos, so that MH ie not used at all, The honeycombs that re usually referred t Bis tl cocina ai atante eset @ bases of the hones melt, "i cets of beeswax. specially prepared ro indentations on each side of the sheet. These sheets are then cut in various sizes and used in the frames and small honey boxes, which are given to the bees and drawn out into honeycomb. So. really there is nothing "'artificial" about them. Doctors who are bee-keepers, and are also Pretty well up on dfetetics, agree that the very amall percentage of wax that is found in comb honey ts not at all serious to any one's digestion, In fact, it may be an ald. Tam inclined to think that whenever there are @ny serious consequences in, eating honey it comeg from overeating. Then, in such cases It has been found that if one who has been so indiscreet will drink milk with the honey it obviates any dis~ eomfort. When the public come to understand the very mreat valu of honey as an article of daily food, they will use it to a much great- er extent than they do now, -- Milk and honey go tunefully together in hymnology and the combination is » borrowed from Holy Writ. The pasture lands of Palestine were capped by myr- ads of blossoms that afforded glorious Orage for the bees. Impoverished and degraded asthe Promised Land is to- day, honey holds its own as a favorite and regular diet. Even in the Bedouin tent, the traveler is set down to a breakfast of "leben"'a substance very like our loppered milk--and honey. Into a dish of the latter he dips a fragment torn from the cake of leathery black Cunleavened) bread that isatonce plate, knife and fork, lays on it a portion of leben and eats all three at a mouthful. Yet we account as an elegant luxury eream cheese or Devonshire cream and bar-le-duc! How few of us date back the 'fad' to the days when it was said, "Butter and honey shalt thou eat." Ia there anything new under the unchang- ing sun and stars? Unless, indeed, we except the ingenious help lent to the modern bees in laying machine-made foundations for their cells! Avoiding the Lancet T will tell you how I treated an abscess that afflicted my Httle boy, It was as large as an ege and very painful. The doctor said he would have to lance it in a day . or two, The Intelligence completely un- manned the little fellow, and, seeing this, I resolved to bring it to a head by the following means; I incorporated thoroughly these ingredients: One teaspoonful of castor oil, twelve drops of turpentine and three drops of carboliec acid, I beat al) these into an emulsion and applied freely with a feather. Before anointing the affected spot with the mixture I bathed it well with warm water and carbolic acid. In two days I opened it with @ needle, It healed beau- titully. I hope this may spare some Httle tot the agony of the lancet, Sensible mother? " Avoid the lancet when you can. The oniy advantage the heroie measure has over home treat- ment ts that it generally clearg out the "eore."' That is a hard secretion in the center, which is the seed of the biood poison that causes the abscess. If left to be absorbed by the system, it is like- ly to break out in other places. Do- mestic surgery may get rid of it by a gentle pressure, and by twistIng two Strands of stout sik In different direc- tions, holding the middle of the stread down firmly upon the opened spot in such & way as to tangle the silk in the tough "core" and pull it out as one would a loose tooth, I have done it times without number. A Perplexing Problem One of the illustrations of the Bx- change published some time ago showed us & woman putting lettuce, wrapped in a towel, into a refrigerator, This reminded me of @ perplexing problem with which I, together with many ether housewives, am confronted, namely, how to prevent odors and gases generated by various prod uets kept in the refrigerator from con- taminating all the contents of the same, thus imparting alien and disagreeable flavor to milk, butter and other absorbent edibles, Moreover, is there any possible way of hindering the accumulation ef slime in tho drain pipe and pan? 4 Separate milk, butter and other a:u- eles of food that readily absorb taints from the rest of the contents of the re- frigerator. Put them into a different compartment. Make room for them im the ice chest, if the lower compart- ment has open shelves. Cheese should SUNDAY BREAKFAST, raisins, eaten with cream; broiled chicken, graham muffins, toast, tea and coffee, LUNCHEON, bread and butter, toasted crackers and cheese, radishes, strawberries and cream, cake, tea, DINNER. Green pea soup, leg of veal, stuffed; as- paragus, spinach a la creme, rhubarb tart, black coffee. MONDAY BREAKFAST. Oranges, cereal and cream, fried tomatoes, brown and white toast, tea and coffee, LUNCHBON, Sliced beef loaf fried in batter (a. left- over), asparagus a la vinaigrette (a left- over), Saratoga chips, baked toast, crackers and cheese, toa. DINNER. Spinach soup (a left-over), veal scallop (a left-over), stewed tomatoes, macaroni, with cheese; cream puffs, black coffes, | TUESDAY BREAKFAST. Grapefruit, hominy and cream,. bacon, bolled eggs, French rolls (warmed over), toast, tea and coffee. LUNCHEON. Deviled sardines on strips of toast, baked tomato toast, stuffed potatoes, bananas and cream, light cakes, cocoa. DINNER. Veal broth, with barley; lamb's liver en bacon and bread, casserole, stuffed tomatoes, string beans, strawberries and cream, cake, black coffee. WEDNESDAY BREAKFAST. Berries, cereal and cream, stuffed green Sweet peppers, corn bread, toast, tea and coffee, LUNCHEON, Mince of liver garnished with fried bread Berries, rice boiled in milk with chopped Beet loaf, tomato and lettuce salad, brown (a left-over), baked potatoes, string beans" and lettuce salad, crackers and cheese, rice pudding, tea, DINNER* * Yesterday's soup, braised beefstenk, younm onions, mashed potatoes, caramel baked cum tard, black coffee. ' THURSDAY BRPAKFASBT, . Berries, cereal and cream, sorambled ere, | brown muffins, toast, tea and coffee, Peay, LUNCHEON, Savory stew of beefsteak and onions left-over) potato puff (a left-over), bread and buttery cut thin: radishes sand waters cress, rhubarb shortcake, hot, eaten with butter and sugar: tea, DINNER, . Lettuce cream soup, leg of lamb, mint sauce: green peas, young potatons strawberries and whipped cream, # cake, black coffee. FRIDAY * BREAKFAST, : ws Oranges, cereal and eream, fried em potato biscuits, toast, tea and coftea, LUNCHEON, Baked omelet, with Parmesan chease top; Scotch scones, baked potatoes, bret and-jam pudding, tea, DINNER. . Bean soup, baked shad, mashed potato Spinach, strawberry shortcake, black coffeu SATURDAY BREAKFAST. Rerries, cereal and cream, fried shad cuick biscuits, toast, tea and coffee, _ LUNCHTON, Be Cold lamb (@ left-over), potato croquet: (a left-over), baked Welsh rabbit, lettu and tomato salad, crackers and cheese, gingerbread and cdecoa. DINNER, ites Bean ani tomato soup (a left-over), ¢ ried Jamb (a left-over), boiled rice and fe cold bananas served with the curry; peas, tipsy parson, black coffee, ped in a damp cloth, it will keep moist in a pantry or cupboard. Your vege- tables will not harm the meats, or vice versa. Cooked meat should be covered closely to preserve the flavor and keep of? germs, Twice a week, in summer, empty the refrigerator entirely and wash out with scalding water in which you have dissolved washing-soda. Then wipe dry and let it air for half an hour, at least. See to it that no tainted or decaying thing goes back into it, If the pipes be flushed daily in sum- mer, triweekly in winter, with boiling water, after throwing a handful of Washing-soda into the sink, the slime cannot form, About once a month it is wel] to substitute Hme for the soda. Do this at night, and let the flushing be thorough. A Brace of Excellent Recipes A liberal-minded correspondent con- tributes a brace of excellent recipes: Chocolate Custard Pie. Beat together one whole egg and the yolks of three. Add to this half a cupful of su- gar, one pint of milk, a little salt and fla- voring to taste, Bake with an undercrust, Grate two tablespoonfuls of unsweetened chocolate and set at the back of the stove in a saucepan of boiling water to melt. Beat the whites of three eggs until stiff; add six teaspoonfuls of powdered sugar and stir gradually into the chocolate when it is melted, When the pie is done pour frosting on top and return to the oven for five minutes, Cream Soup. Put a piece of butter the size of a large hickory nut into a spider and let it brown; crumble into this a soda cracker or a slice of stale while bread; brown it in the but- ter and pour upon {ft half a coffee cunful of boiling water. Now, when it is soft and smooth stir in one cupful of sweet cream; bring to @ boll and remove from the fire, Salt to taste just before serving, This is a portion for one person. Would not the aadition of a few drops ef onion juice and a little minced pars- ley, also a Cash of pepper, improve your "soup maigre"? It would be rather in- sipid to some tastes ag it stands, . Savory Dish Here ts a recipe for Hungarian roulash, given to me by a friend of my son. It was prepared by a Hungarian musician for a few of his friends after an entertainment they gave in our town: Hungarian Goulash. Cut @ pound of inch-thick steak Into inch cubes; Hine the bottom of a skillet with sliced onions and place the*meat cubes upen this, afler they Mave been ringed once in cold water, then in hot; pour in enough cold water to prevent the meat from burning @nd cook slowly, In half an hour add a cupful of tomatoes, one of parsnips, sliced fine, or carrots--in fact, any vegetable that comes to hand, Cook slowly until the meat is tender and the vegetables are nat re- cognizable, Seasen it with salt and pepper, thicken with browned flour when you have let it wet almost dry, adding water until you have a rich brown evavy. Pour ever slices of toast and serve, This wecipe is so unlike others for the preparation of the national dish, I am forced to the conclusion that the Hun- garian cooks call freely upon their im- aginations in getting up goulash for home and foreign customers, This ts a most savory beef stew, such as the New ~ England housewife of the olden time de- Uehted to dish to her farmer-hushand and sons en cold deys. We thank you Importance of Attractiy Dining Rooms | a3 66 B EAT to live; we do not iyi W to eat," is a thme-staing Saying. It Is almost Iny, ably uttered complacently, and seld in absolute sincgmity. There is somethin wrong physically with the man whi "does not care what he eats." 'There a twist in the moral make-up of woman who finds catering for the app tites of those she loves "a wre' bore, don't you know?" Next in importanee to the "ho place' in the estimation of the wise ¢ tender mother of the home comes dining room, where, three times a de she has her brood under the wings her comforting, prois en and nour ing love. Whatever ":a) se sald as the merits of the "food products' fly at the masthead of the company motto, "Tell me what you eut, and 2 will tell you what you are"--there is @ potent grain of truth in the legend, So much of a man's temper and mor: als during the day depends upon wha he has had for breakfast that the mothe. er may well give serious thought to th composition of the meal. So much dé=. pends upon where and how he eats his" breakfast, that the wonder grows in th philosophic mind that the eating roo and the appurtenances thereof are third-rate consideration with so many otherwise excellent managers, ; The housemother who can let sun= shine into the morning meeting place o the family scores an important point in favor of the success of her plow scheme, Since this cannot always be, her aim should be to simulate the blessed sunbeams as far as she can Walls of pale buff, the flash of a ght frame here and a bit of bright drapery' there; yellow silk sash curtains, and, on the sideboard, the glitter of silver and glass will go far to relleve the depress ing influence of an apartment where the sun never falls, There is no excuse nowadays for set= ting a table with coarse, thick stone- ware, even when there is no "com= pany"' (hateful phrase!) present, Grace= ful designs may be had in ware 8@ cheap as to be within the reach of any woman who can spread a table of her own, In the matter of napery, modern fash jon comes Penevolently to the help of the poor in purse, Have the top of your table polished with a mixture of raw linseed oi] and turpentine--three paris of oll, one of turpentine--rubbed in Jong and well, Then set for breakfast and for luncheon with a linen square--em= broidered er gimply hemstitched-Jald diagonally to the table corners, in the middle, with doilies of the same under the plates; a carving cloth before oe master of the house, and a tray phar before the mistress, The effect ta Pe ing and decorative, the more agrees to the housewilfely eye because the Ne is materially lessen thxreby. Tax your ingenuity In every way to -- make the place tempting to eye and to thought, as well as to appetite. A place where one ia dispos o linger over one's meals for secial converse and clal enjoymont, instead of bolting in hungry silence, preparatory to bolts" ing from the place he cally "home, through custom and courtesy, to retu not unti] the approach of the next fi oe time, ince the -dining-room chatrg aro higher than those in the sitting room and parlor, women of mediim height sit with thelr feet barely touching the Scan. ane oer het my dan ae Ke elplessly and. painfully, the lower limbs depending from the weary spine. Provide for each of the shorter sex & footstool or hassoek, and reap your re= ward in the ghallowed Hines in brow and cheek, the happier light in the eyed, PHOTOGRAPHS ON APPLES. Also on Tomajobs and Pumpkitis--How It is Done. It {9 @ simple matter to print photo oe upon the ordinary red apple, e tomato and smooth skinned pum p- Kin if one goes about it in the right way. 'The skin 6f an apple, tomato or pumpkin, particularly at a certain Stage of its ripening, bears a strong resemb- lance to photographic plates and printe ing paper, for the reason that it ig sen- sitive to.light, It is this sensitiveness that where a Jeaf intervenes so as to cul off the light cloes to the pumpkin, app'e or tomato, wil print a silhouette a9 it were in groen upon. the rec or yel- low ground. ; "I first hunted out an. apple having a leaf cles. to its surface," Siys a writer i St. Nicholas, "placed: a, piece of glass beneath the leaf alan it eut my initials with a sharp kn'fe. I then removed the glass und pasted the leaf firmly to the apple so if would not be blown away by the wind, ond left it for a week; "At the end of that time I took the apple, soaked Off the leaf and found my Mmitials in bright red om a light green Bround having the outline of the leaf. My success prompted me to try an ae- tual photograph, or one printed from a photographic negative. "L se'ected scime apples of the red va- riely that were yet green and encased them in bags made of the black paper in whieh plates and paper are usually packed. These bags were lef on tor tim days to exclude the light and add to the sensit'veress of tho surface, "At the end of this time the bags were removed and film negatives were pasted in pos t'on by using the white of an egg. This while of an egg I found later to be the only adhesive that would not show in the print, "In order that all excep& the image when printed might be prcen, the arpies were again enclosed in the protecting bugs, this time an opening a. litkie lar ger than the portrait being cut opposite the film. 'This acted much as. woul? a Vignett'ng device over a printing frame and greatly enhanced the results. "Other apples recorded negatives made by seratehing monograms, initials and sketches in spoiled films with an etch- ing kn'fe and attached in the same man- ner, and provided with the same pro- tection for the remainder of the surface. 'The richness of coler and wealth of de- tail that can be secured in this way 1s fastonishing "A week was allowed for prniing The fine, deep red of the picture upon the delicate green\of the ground must 'bo seen te be fully appreciated. Only mature coukl give just the exact tanes 'of the (we colors that would harmonize 0 perfecily. The method for printing t on tomatoes or pumpkins is the same as fer apples.' pce rebel" "eaenucn me When the average woman has trouble with her head she consults a miltiner instead of a doctor, Goodwin, the American actor, described ata recent dinner a Turkish bath that he oncetook in Mexico, "My rubber," said Mr, Goodwin, "was a strong man, a very strong man. He laid me on the slab,and prodded and kneaded and punched and hammered me in a most emphatic way. At the end, after I had gol up, he came behind me hefore my sheet was adjusted, and gave me on ihe hare back four resounding whacks with the palm of his enormous hand. "'What on earth did you do that for?' 1 panted. "'No-offence, bess,' said the man; 'it was only to let the office know 1 was ready fo: the next comer. Yne see, the bell's oul of order in this room,'" not be kept in the refrigerator, Wrap- for it the cheerful ring in the voice, - saieninatnaiiins vneetremeape pone ae FROM PILOT TO "SAMURAL." for Master and Pilott in, hor Majesties Samural, and an estate was given nimi -- MPs. Surely Smane> of that posite Adventures of a Young Engtishman én On tnd ng tn Japa, Adams was tak purely : 4 ue : the: rise wat iii fapan. *) prisaner and st _ i Osaka to the 88 wes sian ger Chg The! SS a great Emperor fyesyvasu, plain Bp glist pilot, with only Tis sie Monéy is being raised in Japan to re ~ "A9"sd60 ng 1 eame before him he de- store the monument of Will Adams, the first English reskient of that country and the founder of the Japanese fleet, No fiction of adventure is more roman- te and seemingly implorable than is the story of this Kentish pilot of tie seventeenth eentury. Mr. Lafcadio 'Hearn, in one of his books on Japan, tells the tale of the .young English- man's rise to fortune, j In 1600 Will Adams arrived im Japan in command of a Duteh ship. Adams had parlaken of many a sea adventure, and had probably been brought in con- tact with Hawkins, Drake, Sir Richara Grenville gnd the other celebrated voy- agers of that day. He says himself, in his account of his Nfe, that he 'served manded of me. of what were," him on all points. cur country had warres, him yea. came to the country, cf the whole world, I showed him through the Straight of Magelan. He viewed me well and seemed to be won- 'derful favorable." The emperor attached Adams to his (personal service, and Jater we readi of the jate pilot teaching his poyal master "jeometry and understanding ef the art of mathema ticks." Adams wes well provided for, and commanded to build ships for Ssiling. Before long be was created I answered country we He was in Says Adams. "So I answered He asked whether panese ru'ers that we read in a content He asked as to the way we @th hym much, and be me oe in and Having a chart Speake to bym at all tim honesty asad ex eit re to help ham | such -- extraordinary Teves with the greatest ang shrewdest of fie 3 porary account: "The Emperor esteem hen Kya» ] ges and Princes are kept out." Adams' only cause for regret in hig elevation to fortuno Vas the Tack that" he was never allowed to visit Wis TBs tive Jand. His servies were regan Qs too precious to belspared, M peror never refused [im any lang wt be this. one privilege, and Adams dit 00k dare lo urge the miltol (Oo isemg, Gee, as he writes, "When } asked one toe ak times the Onld Haeerour was Ble