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“N AGRICULTURAL. At the New Jersey Experiment Station dried corn fodder was tested with ensilage, and the following conclusions were reached: 1. Green-fodder corn dried in shocks was preserved as well as that in a silo. 2. Dried fodder-corn cut and crushed was eaten with as little waste as silage. 3 In three cases out of four the quantity of milk was not increased by silage. The quantity of food given was in each case the same, as shown by analyses; 18 per cent, of dry matter was lost in preserving green fodder- corn ; the loss was the same whether the corn was packed in a silo or shocked for drying. Many persons fancy that because they live on small farms, it is less important as to what class of stock they keep. In reality, the very reverse is true. The limited area from which the feed is to come makes it amatter of prime importance that the animals kept are of that class that will give the very best results in proportion to the food consumed. Indeed the chances are on the whole in their favor of having a better class of stock all around than the large land owner. In the first place it is much easier to commence well on a small scale, and in the second, a limited number of animals can be better cared for than a large number, other things being equal. The facilities for feeding are usually in favor of the smaller number, while the in- dividuality of animals is most likely to be lost sight of where the number is large. While it is true that in a small herd there may be more proportinate outlay in pro- curing suitable males where one is kept for home use, in many instances this need not be done, as a considerable number now in very many neighborhoods have suitable animals, the service of which may be secured if need be. In some instances males may be thus selected adapted to the special requirements of the different females. Men who have but one beast should be most anxious to have it of the very best of its kind. ‘ The Short-Horns in England as Seen by a Frenchman. In matters relating to cattle breeds of re- nown, I have lately met with nothing which has interested and instructed me more than the report of an accomplished expert, a French gentleman, named Giollter, who, writing recently of the most widely known and locally celebrated herds of Short-horn in England, has given the re- sults of his observations in late issues of the Jourual d’AgricuIture Pratr'que. The first stable inspected was that of Mrs. McIntosh, at Havering- Paik, near Pomfret. All the country dwellinge of these English farmers are kept in a remarkable neat con- dition ; but the neat cattle are badly kept and deprived of all hand cars. This is, no doubt, due to the fact that during the Winter they run at full liberty in pad- dccks, lying down in wet straw and manure. On one or two sides of the pad- docks there are sheds for the protection of the animals in bad wr ather, and here they are fed with cut fodder, which is distribut- edin the feeding toughs. Water is also freely furnished, and the cattle drink at‘ their 1h asure. There are, besides, stables with stalls for the sick and for cows ap- preaching the end of their term, and boxes for calves. Each bull in service is kept in a separate shed, with a paddock attached, where he runs at will. Great was Mr. Grolher's astonishment to find that the most celebrated breeders, possessing the best of illustrious families of hort-horns, representatives of which sell at enormous prices, do not devote themselves exclusively to breeding the ure race. At Havering Park, at Audley d, at Hare- woods, and in all other Short-horn stables, there were common and half-blood cows alongside of the pure-bred Short-horns. One may see Jersey and Angus cows, and even the French Ccntentines, which have been bred to full-blooded Durham bulls. The conclusion from this fact is, that Eng- lish breeders do not believe, in common with most Frenchmen, that a full-blooded bull which has served a common cow, will transmit to a. full blood cow he is sub- sequently bred to, the scrub mark and stig matesâ€"of the common cow, like the black nose, the markings of the coat and other characteristic peculiarities. Mrs. McIntosh’s Short horns were all of the best stock and strain, including repre- sentatives of the Princess and Oxford tribes; but it must be avowed that, with a few ex- ceptions, the visitor did not fiid them who”. he expected to see. The English are ac- complished dealers, who know how to Ski? forth the merits of what they have to sell by carefully drawn and high-sounding ad- vertisements, well calculated to take in the inexperienced. Their faith in the power of blocd,rnd in the merit of certain tribes where near relationship exists, perhaps in excess, is no doubt justified by the reality. "But afterwhat we have sein," says be, "we find exceptions to this. Certain bulls which were shown us appeared very inferior though they came of the noblest ancestry.” The above paraphrase gives M. Grolller’s first impressions, which were confirmed by subsequent observations. In fact, his re- port abounds in statements of facts of in: terest enough to breeders to be further draWn upon. Milk vs. Meat. I received, the other day, a letter to the following efiect, says Sir J. B. Liwes iu the Farmer and Chamber oquriculture Journal: "Please will you let me know the difference of the manure from one ton of linseed cake, passing through a bullock or a cow 2” His correspondent then gees on to say that be send milk to London for sale. There can be no doubt regarding the object of this question, which is evidently to find out whether the production of milk is more ex- hausting than the pioduction of meat, and whether the general opinion on the subject â€"that the production of milk is more ex- haustingâ€"is correct. His correspondent wants this opinion to be placed before him, not in a scientific formula, but in the more easily understood form of dollars and cents. Says Dr, Lawes, “I will try and work out the answer required from my own farm results, 1 have a dairy of about 30 cows. For the 1;. st two months each cow has con- sumed daily 8. little over 100 pounds of food, consisting of cake, bran, hay, and straw chafi‘, and maugels. The dry weight of this food is 28 pounds, while the average daily product of milk is a little over 28 pounds, but if we call it 28 pounds very much facilitate our as we shall thus have one produciug one pound of it will calculation, pound of dry food milk. Milk contains about 13 per cent. of drv substance: 1,000 pounds of dry food Will produce 130 pounds of dry milk. If I had fed oxen with the same food, I should have expected that the 1000 pounds- would have produced about 85 pounds of incsease in live weight, containing 63 pounds of dry matter. The 130 pounds of dry milk Will contain about seven pounds of nitrogen; the 63 pounds of dry animal Will contain hardly one ptr cent. The 1,000 pounds of dry food will contain about 20_pounds of nitrogen, therefore the milk Will abstract seven poundsâ€"or about 35 per centâ€"While the meat will take only five per cent. In dealing with these figures, it appears to be the fairest way to show the loss of manure generally upon the whole_of the food equally. If I were merely estimating the meat or milk produced by.the foods, such a preoeeding would be evrdently un- fair; or if I were estimating the separate manure value of the difi'erent foods, a different course would have to be pursued ; but here we have to deal with'a certain number of ingredients contained in a mixed dietâ€"part home-grown, part purchasedâ€" and it is required to know what amount. of these ingredients is abstracted by a dairy cow as compared with the amount abstract- ed by a fattening ox. If we assume the manure value of bee ton of linseed cake to be 60s. before feeding, it would be worth 578. if fed by oxen, as against 383 if fed by dairy cows; these figures representing the value of the in. gredients removed in the milk and meat, though making no allowance for the waste or loss of manure. If, instead of charging the loss of the ma.- nure upon the whole of the food consumed, we charge it upon the cake alone, it Will require all the nitrogen in four pounds of cake to furnish the quantity contained in two gallons of milk. Under these Circum- stances, a cow receiving one-fourth cwt. of linseed cake per week, and yielding 14 gal» ions of milk, would reduce the manure value of a ton of linseed cake to or vary few shillings. It is quite evident, therefore, that the popular idea of dairy farming, tak- ing much more out of the land than grazmg is fully borne out by the figures given, and unless the loss is compensated by imports in the form of foods or manuies, pasture land will soon deteriorate. Love-Letters Among English novelists no one has even approached the late Anthony Trollope in the composition of a love-letter. “here others were stilted, flowery, or too affec- tionate, he alone unites the lifelong devo- tion with “the spice of espieglere and-the soupcon of passion which compose the ideal love-letter. Andhe has had a just percep- tion of the length to which a love-letter shOuld run. Too length an epistle is a great mistake. The litt e twisted note of three lines which a men can put next his heart, the scrap he finds in his candle stick when going to bed, the few touching heart- broken phrases thrust into his hand at part- ingâ€"these are love-letters, indeed, to be treasured and read over again. Tenny- son's conceit of the rose sent floating down the stream to the beloved one’s garden comes too near an Oriental love letter. Laliah Rookh might have received such a one, andaprincess in the “ Arabian Nights” reSponded to it by sending back a sprig of myrtle under a snow-White dove’s Wing. There is no sadder object after the death of beloved one than a love-letter written in the plenitude of health and spirits. As the few lines written in ink now fading away are opened, they exale the perfume of kisses and caresses which breath like messages from another world. Let no one leave love letters behind him. The matter- ofâ€"fact executor tossss the whole bundle in- to acorner; the house-maid exhibits them in the servants’ hall, and takes the choicest hrases to send to her “young man” in the unday letter. Finally, worse than im- perial Caesar‘s fate when dead and turned to clay, they are wrapped around rush~ lights or sold to the marine store dealer. But love~letters have a final cause in do- mestic life ; they point the great mural that all sentiment is evanescent, all afi'ection eternal; that the substance is better than the shadow; the sottied sauctities of wed- ded life more satisfying than all the cupids and bright-hired butterflies which hover around new born love. They emphasise the feeling of honor which forbids every Eng» l'sh man or woman to write a love-letter unless the sentiments it convoys are really felt; and when the love letter has done its work, and drawn twin souls together by the magic affinity of affection, they warn its rflecipicnt as soon as may to commit it to the amas. .â€"â€"«Nr<m«’â€"-â€"â€"- Result of a Practical Joke. A paragraph in 3. Cleveland paper not long since told the sad story of a hoax practised by three women upon a friend. It seiuied harmless to them. It proved almost fatal to the friend, and illustrates a fact that should not be forgotten, that frights may kill, or may craze the brain permanently. Such jokes are criminal, and deserve a. seri- ous penaly. The victim of this hoaxâ€" Mrs. Burnsâ€"had gone away for a short time, leaving her husband and little ones at home. The husband went to work, and the. three women thought it would be extremi ly funny to scare Mrs. Burns. The chairs and tables were u set, and everything was put “topsy- turvy.’ A figure was made and clothed in a suit of Burn’s clothes, and was laid on the floor, its head tied with a white bandage, resting against the sewingmacbine. Then the women secreted themselves. M rs. Bums, who is of a. nervous tiiiipera- nient, came I o n. and was struck speechless with horror at the scene. The pcor woman, seoing the inanimate form, immediately sup- posed that her husband had committed sui- cide. Tottering to the house of a neighbor, she gasped out that her husband was dead, and fainted away. A physician was called,but she went from one spasm into another. When she finally revived sufficiently to talk, it was found that her reason had left her. For days she hovered between life and death. Although she is now considered out of danger, the shock has left its impression upon her mind, and she may never fully recover. An ingenious Southerner has conceived the idea of opening an hotel for suicides. He acts upon theAmerican idea of the largest liberty for the largest halluciations. PIN HISTORY. Mmuel Wright's Ins elationâ€"Origin of the Term “ Pin Money." A question involving research and worthy the attention of a Philadelphia lawyir, is what becomes of the 10,000 000,000 pins yearly manufactured in the UnitedStates and therein rousumed. True, a few of these 10,000,000000 are swallowed by child- ren, some are bent up at school and placed ' in vacant and invithg chairs. A few million get into cracks of floors. and the rest, for the most part, are scattered along the high. whys and byways, (ripped from woman’s appasel, and there left to work their way info the earth. The origin of pins, and whether it is rm ancient or modirn invention, is still a mattrr of doubt, and the solving of the problem is equal to tbedecip’m ring ofa para- dox in Greek. Insignificant in siz», hey have been prized in the buudoir of rofitlty, and used only by nobility until Amer can ingenuity stepped in the front, with a machine,and IAmuel \Vright got outa patent for his invention. It was not until 1824 that Le nuel \Vright, the American inventor, intioduce-i his ma- chine that, during the revolution of a single wheel, made a p rfect pin. When st. am was added the revolution was complete. The machine takes the wire at one end and pie seiits a perfect pin as it comes out of the other end, pi rfov ming alternately the operation of cutting it, heading it, rough and smooth and then drops it into a receptacle below. 'l‘ne whitening and sticking, minor labors, complete the operation of making ready for delivt ry to consumers. Pius known as blanket pins, about three or four inches in length, to the smallest ribbon pin, which takes 300,000 to weigh one pound, are all turned ut by the some machine. One manufac‘. y alone (ousumes three and a half tins of brass Wire every week, and turns out more than ten tons of pins each six days. The oprratiou of sticking pins by hand and usually prvr’oriiiad by chiloren, is now done by machinery. Pin papers are marked by mains of a molded piece of wood, the molds corrlspcnding to those portions re[ reel nting small folds,tbrough which pins pass, and are held. The paperer is usually a girl, Who gathers together two of the foils of the paper and places them, with a small pcrtioanrojectiiig. between the jaws of a vice. (rein are grooves channeled to serve as a guide frr passing of pins. When filled the paper is r.leased and held so that the light strikes it, when the eye at once detects any defective pin and the ready hand re- moves it. The expense incidint to the manufacture of a pin, ere machinery came to the rescue, made them artic'es of intrinsic worth. In 1614 pin makers offered Sir Ralph VVinwood £4 000 or a moiety of the profits of the com mer co in pins for his infiutnce in their behalf. Two years later their charter was confirmed, securing them the sole rc-empticn of foreign pins, forbidding them eiiig landed at any port but L'nr‘lori In 1635, by the rcnewal of their privileges by Charles 1., piiimru covenanted to pay his majesty £500 per year. The monarch disposed of this gift by presenting it to his queen, whrn it received the title of pin money. Soon the custom was inaugurated of bestowing upcn wives a certain small cniion for their use in trifies, which receiv the same name. Fvnally it was used as a. dowry to a bride. Addison condemns the practice of bestowing pin- mcney, and says : “In proportion as a woman is more or less beautiful and her hus- band advanced in years, she tands in need of a greater or less number of pins, and a treaty of marriage rises or falls in her esti- mation. What would a foreigner," be con- tinues, “think if he were informed that his bride demanded 500 or 600 ins a year? better had it been called ‘ need a money,’ so as to have implied something of good house- wifery, and not have given the malicious world occasion to think that dress and trifies have always the uppermost place in a woman's thoughts.” Arctic Exploration. It is but eight years less than three cen- turies since the first Arctic ex loreticn reached the region of polar ice an spent a dreary Winter locked in by the iceburgs and shut up in their huts by wolves, snow storms and White bears. sacraficcd in this expedition. which reached a latitude of 80 degrees and 11 minutes. Three hundred years have passed and the latest, the Greely expedition touched 83 degrees ‘24 minutes, the highest lattitude reached since the Dutch nivigators spent ten months in the ice rtl' tre island of Nova Zambia. In all those three centuries only three degrees of the journey to the pole have been ovu'ccmaâ€"«a distance something lrgs than the distance between New York and Boston, a little more than between New York and Albany. This fact alone is a significant comunnt upui the value of these expeditions which have cost aprinco’s revenue and as many lives ashave been lost in some noted battles, The Dutch were the great navigators of the sixteenth century, and soon after achiev- ing their nation's independenxe, began to speculate upon a passage to China al'l'l India by way of the North Pole. Their ideas of that regiori were fanciful indeed. Some believed that those seas inclosed a polar contin' nt of pi rpetual summer and unbroken daylight, whose inhabitants had obtained prrfee'ion 'n Vlrluu ind intelligâ€"‘Lce. Others tl ought it peo-plud with monsters having huisss' hoois, dogs' heads and 831‘s so long that they coiled them around their bodes in lieu of clothing. Other tribes were headless with eyes in their breasts, living in inces. sant logs and t1 mpests during the summer, but dying every winter and, like plants, re~ vived to life by the advent of a brief spring. It was believed that the voyagers would have to encounter mountains of ice and \o'- canoes of fire, together with monsters on land and sea, more ferocious than the eye of man ever saw. But in spite 0‘ these terrors, on the 5th. of June, 1594, the first expedition designed to navigate these frozen seas set out from Am- sterdam. Their ships and appliances were of the rudest description. In plaice of the staunch modern steamboats built for the purpose they sailed in small, unwiel’iing vessels built like a. tower at stern and stem, scooped in the middle and scarce ly able to plow their way through the water, to say nothing of the ice. Instead of the delicale and ingenious scientific instruments consti- tuting an exr loriug outfit of the present day they had a clumsy astronomical ring three feet in or uniference on which they depend- ed for ascertaining the latitude. They had no icoi, no rifles, no compact ammunition, Two lives were - no heavy clothing offur,no rubber garm~nts, no logarithms, log or nautical slmanacs. no tea, coffee, or the hundreds of luxuries, stimulants, medicines, and other stores which now abound in such profusii n. The first expedirn n was turned back by the ice and polar hears. but the problem 0‘ a northeast passage to China was considered solved, and the next year a second ship was sent with a cargo of boadcloth, linens and tapesterirs for the Chinese market which the explorers were expected to reach. Agiin the ice and the bears frightened them back. But an offer of 25,000 florins to the dis coverer of a north east passage to the east led to athird expedition, the first that out- livci a. p’lvr winter and amidst perils and sufferings, whose story reads as much H:- the ncrrativrs of K. no and De LongI n’ Hayes and Gretly, as the story of shipwreck and rescue in the days of Ribinson Crusoe read like those of the days of En ch Ardsn Notwithstanding all the discoveries and appliances of the year 1884, the Greer and De Long parties suffered quite as much as the Duch explorers of 1596; which anyone may see Who cares to read the account in the third volume of Motley’s “ United Netherlands." HAREM LIFE. How Women is Treated. in Pharaoh‘s Land. Gen. Loriug throws as much light as cir- cumstances permit, in his recent book on Egypt upon life in the harem, One can naturally see that from the peculiar manner in which marriages are made in Egypt there is iittie domestic life oftne sort we under- stand. “ They amuse themselves in crunching melon seeds, eating candy, smoking cigar- ettes and showmg their jewelry and fine toilets to their friends. Living a bio of ease and indolence, they are never supposed to soil their hands with labor or rack their brains with thought. When they toil their sole occupation is to beautify themselves, when young they are well made; their ex- trameties are fine and their hands are soft, white and sup lo, and they might be liken- ed to the bud ing flower which opens at the rays of the morning sun. Their complexions are white and their cheeks tinged With rose; their eyes are sometimes blue, but that is exceptional; they are generally black as jet, and when fully open are of almond form and full of sensibility and delicate sweetness. “So binding is the law that no man shall see the face of a woman not his property, that, in case of a violation of its sanctity, it looks with favor on the the action of the in- jured husband should he solace his jealousy with the life of the intruder. It is not even permitted to recognize a woman outside of the harem. "Society among the inmates of the harem means simply smoking cigarettes and pipes and the IDS-st trivial amusements. Instead of the sparkling conversation and pleasant music with which the iexes reciprocally entertain each other among Western people, horrible screamings, the monotonous noise of a. drum and the slang of tambourines are are here the solace of woman in her hours of of ease. The boasted luxury of the palaces offers in its isolation no attraction to a refined nature.” , ” The English Universities. The universities are not now ,the last refuge of conservative thought; they are the very foci of all the energies that work for change. The lOng resistance to the advanc- ing tide has only added to its momentum, and so to the swuep and speed of its action. The church has lost or is losing control of the universities, and the danger is that religion ma do the same. The fight for the freedom 0 the universities was a fight against the freedom of the church, but for the authority of religion, and it is the duty of those who prevailed to see that the end of the ny does not also become the death of the authority, The nation has entered the universities and aux-ted its rights there in a marvellous way. Education is another thing than it was, harder, higher, taxes more severely the skill of the teacher and the strength and mind of the student. Honors become every year more difficult to win, competitors multiply. schools and sub- jects increase. There may be, there is, much room for reform. The teacher has too little fieedon, is becoming too much the mere coach, that most helpless of intelligent beings, the drudge of the examiner, working to pass, not to educate his pupils. The student may be forced to grind too much at text books, and may know too little of the inspiration that comes to students who study under a. man who is master of his subject, and teaches it as a master and not as aeoaih. Tuere may be great waste of energy, too many men teaching one subject, uni there may be i’.)0 few subjects for the number of» available teachers on the one hand and students on the other. But whatever the faults of the present system, one thing is certain, it is worked with Z131, with energy, with consummate skill and success. No man Who knows what the universities were and what they are can doubt tlab the recent changes have all tended to make education, if not better, yet more real, requiring on all sides a sterner discipline, more arduous and actual work. Education reformers may regret that the change alliered too much to old and not too fruitful 1 nos, but they at least must rej iicc that academic rewards now mainly depmd on academnc honors and attainments. â€"Quurkrlq Iflzriew. WVMEâ€" A Curious Relic. Tuere is a curious relic of Gustavus Adol- phus in the poasession of a private family at Augsburg. It is an embroidered collar, said to have been worn by the King at a ball, and is now kept in a glass caaefiogether with the following note : “This collar has been worn by Gustavus Adolphus, King of Sweeden, and Was given as a keep-sake to my beloved wife. Jakobina Lauber, who at the tiius of the King’s sojourn in this town was the most beautiful among the maidens. His Majesty deigncd to dance several times with her, but on his becoming too familiar she ‘collared’ him, and as a reward for this act of valar received the collar he were that night.” The Dayblad, which publishes the story, abstains from making any comments, except the innocent remark : “The Queen was at that time at Stockholm ” «Hflomfiâ€"i English as She is Spoken. “\Vill you please pass the catsoup,” said the new boarder. "Sir!" exclaimed the lanailidy, with fire in her eye. "Do you mean to insult me?" “Excuse me, madam, I meant the cat chup,” and he pointed to the bottle. “I catch on,”,said the landlady as she passed it. HOUSEHOLD RECEIPTS. COLD DISHES. It is a. great help to the htekeeper in the hot weather to have a number of cold dishes which can be use i at noon and in the evening an i to spare the necesriay f0: mid- day cooking OVri' the hot fire. There is a great choice too of such dishes, which may be prepared early in the morning twice in the week ani especially upon ironing days when one must have a fire. Tnere is cold corn beef boiled; boiled ham; boiled smoked tongues; potted chicken with calves feet, or eilves head, or harm and a great many other dishes which it may be interesting to des- cribe as follows:â€" CULD RICE.â€"VVash ani drain some of the best rice; put it down to boil and cook it as dry as po.siblc. Add a. little salt to it when cooking. Turn it out into an earthenware pudding mold or a nappy and set it away to cool. When served turn it outon to a dish and use sweet cream, ice cream, custard jel- ly, preserves or any other dcs'rable sauce. BOILED HAM.â€"F0r a ham, proceed as above as regards boiling. When boiled leave it to cool in water, first however removing the skin which can easily be torn off whole if the barn is cmked enough. Stick cloves in the fat all over aboutZ in :hes apart when the ham is dished B :foce removing it from the water carefully take off He fat. Ham should be cut in very thin slim s when served. 001.13 Beer â€"'l‘ake a piece of rump or round or brisket and put it in pickle for three days; lot the pickle cover it and put a stone on it to keep it down. After three or four days in the pick'e, dip it in cool water; and plunge it in boiling water in a roomy pot; put one onion, a few rel peppers and a. dozen cloves in the pot, and after it has boiled up well for five minutes set it on one side where it will simmer slowly; give 20 minutes for each pound. Then set away to cool inthe liquor. When cold put it in a. dish in a. cool place. Por'rsn Cnchsx.â€"Stew or roast a few fowls and while hot remove the flesh from the bones. Put it in a stew pan with alittle of the gravy to keep it hot. Then have in readi iess a calves head boiled, a. tongue or a ham. Slice these into convenient pieces and pack them down firmly into bowls or jars. Then pour ofi" sufiifient of the liquor from the calves head to cover the meat. Spice and flavoring and a few sweet herbs rubbed fine should be added to the meat. When wanted for use, dip the fowl in hot water for a second or two and turn out the meat on a dish. Gasmanâ€"A very nice cheap custard is made as follows: 1 2 pint of milk is put in- to a sauce pan with half the thin rind of a lemon and a stick of cinnamon broken up; this is simmered for 20 minutes and strained; add to it3 oz. of sugar, a spoonful of arrow- roct, corn starch, or rice flour, rubbed smooth with' a little milk, and beat up with the yolks of eggs at least 10 minutes, mixing it by degrees with a little of the hot milk and then gradually adding the whole. Mix by pouring back and forth several times and then heat up until it thickens, but do not boil it or it will curdle. When thick pour it out and keep stirring until it is cool, adding vanilla or other extract to taste. Serve in cups or glasses or for sauce to a cold pudding.‘ COLD ROAST FOWL, prepared as follows: Kill the fowl early in the morning before it is fed, and in the following manner: Hang it up by the feet and take hold of the head with the left hand, push a small sharp blad- ed knife through the throat close to the bone and near the head, then out quite through, dividing all the vessels at one quick stroke. Then leave the bird to bleed. This is a per- fectly painless death, as all the blood is cut ofi from the brain and the nerves are para~ lyzed. As soon as it is dead, plunge it in Icaidin water and lift it up and down; or hold it y the feet and poor the water on the bird from the kettle, holding it over a pan, then sense it two or three times in the pan, strip ofi' the feathers quickly without tearing the skin, dress the bird and put a few slices of bacon in it with no stuffing and bake it; for the first have the oven hot then let the fire down a little and bake slowly. â€"â€"â€"<-»<...>»â€"â€"â€"â€"_ Storing Furs in Summer. “When we put furs into storage for the season,” said a fujier recently, “our first care is to beat them thoroughly with rattan. to drive the dust out, ani get rid of the moth eggs that may have been laid in them or been blown into them from t‘ie air. This done, they are hung on wire frames that dis- tend them, and pit into closets that are lined with tar paper. Moths cannot stand the strong odor of tar. and never live long under its influence. Every three or four weeks the furs are taken out of the closets and beaten with rattans; and so, in the course of a season, every article has to be handled at least a dozen times. In old times camphor was used ;: but it has been discovered that it had a tendency to detract from t eir color, and make them much lightar in hue. I suppose there i some- thing in the dyes usei for sable and other dark furs that camphor influences. Old wonen still use that drug, however; and when you see a sealskin sack or cloak or dolmau that shows streaks of gray or a muddy yellow, you can be sure that it has been kept in camphor through the hot weather. Tne whole secret of keeping furs is to beat all the dust out of them and keep them in a close closet impregnated with the olor of tar. Another old preventive was pzpptr, either Cayenne or common black, but this has been abandoned ; and some good housekeepers used to keep their furs in tobacco cuttings I have seen moths flourish in tobacco; and, where I have seen insect powders used, they have sometimes injured the furs in some way. or have been totally useless in guarding them from their bitter foe.’ “Another desideratum in storing furs is strict cleanliness. We wash all the closets every spring with water and common wash- ing soda, and the latter serves to destroy any moth eggs that may have got into the place. Thus our closets are never invaded by t‘ze moths, but should we show carelessness for a single week the result would be disastrous. Mail‘s, collars, and other small artiolrs we keep in boxes, packing with them sufficient tar paper to keep out the moth, and the shelves on which they stand are kept free from dust.” ‘ «co-«OW?â€" “ Where are your kids ‘2” a society man asked, looking at the bare hands of a poor but deserving editor at Vanderbilt’s party. “ At home in bed," was the indignant to ply. “ Do you suppose I'd bring my children to a party like this i”