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61'5- they protechoilaiieggs [row on their way to the breakfa. there awaiting the arrival of their cousum These pretty little cosies are knicbed with double Berlin wool. white and two shades of egg yellow. or any color to accord with ‘he china, service. Fourpina, N0. 11. Upon each of three pins cast on eleven stitches with the darkest shade nf WOOLâ€"lat round. ’Knit 2 together, knit 1, put the wool twice round the pin, purl 1, with the WM] ound the pin again purl 5 more stitches. ‘ t the wool back and knit 2 together. peat from ’ on each pinâ€"2nd round. ’Knit 2, purl I], knit ‘2 repeat from*.â€"â€"3d round. * Knit2 together, knit ll, knit 2 together,repeot from '.â€"â€"4th round. * Knit‘ 2 together, knit 9, knit 2 together. repeat from '. Repeat these 4 rounds till there are 3 patterns. can 03‘ the wool and join the next ahade. After the first round of gettern knit loosely, especially the 2 purl- ed rounds. Knit the pattern three times more with the second shade, then after the 4th round out 03 the wool, join White and knit the inside lining. Knit ‘2'). plain rounds, then knit 2 together at the herrin- ning and end of each pin. Knit 1 round plain. Knit 2 together at the begin- ning and end of the three pine every round till there are 3 stitches left on each, draw these up with a wool needle. Pull the lin- ing up into the cosy, leaving a few rounds of white below the yellow, and fasten at? the end of wool through the opening at the top; fasten the other end neatly,leaving the top open. Useful Recipes. Salt Rising Breed.â€"Put & pint of water at a temperature of about 90 degrees (be sure it is not too warm) in a perfectly clean bowl and stir up a. thick batter adding only a. teaspoonful of salt and beating thoroughly. Set the better in a pan of warm water to secure uniformity of temper- ature. and in from two to four hours it will begin to rise. The rising will be much more :ertein ii coarse flour or “ shorts" are used netead of fine flour. When the rising in nearly light. enough measure a pint of milk and a. pint of boiling water, mix the sponge in the bread pan and when it has become light enough stir in the rising. The sponge will be light enough in from two to four hours if placed in a proper temperature. It rewires less kneading than yeast mised dough. It should he made oftener, as it dries laster than bread made by other methods. Buckwheat Cukes.â€"0ne pint of buck- wheat flour, one half cup of indian meal, one half cup of yeast or one half yeast, cake, one pint of warm water, one beaspoonful of salt, one tablespoonful of molasses. Beat the batter thoroughly and place it: where it, will rise over nightâ€"it should use and fall again by morning. In the morning add a bexspoonful of finely powdered soda, stir mall and fry the cakes. If the cakes are wnulod three times a week, fresh yeast will A great may children have been serious- ly injured by [rights of this and other sorts. The parents themselves are not .lways blameless in this particular, for they themselves make threats. They tell the youngsters that the dark Will get, them or something equally wicked or cruel. The result is that they bring up‘a race of timi I, shrinking, cowardly children, who are good for nothing for many of the extrem- est emergencies of life. Cowardice can be cultivated as easily as any other faculty, and this characteristic, in this practical world of ours. is very sad- ly out, of place. Frightening a Child. Not long since a little child was taken seriously ill, and the doctor was sent for. The moment the little one knew the physician was expected, she went into the most violent attack of crying and semi hysterics. When she heard his voice at the door, it threw her into convulsions, and so severe Were the perosyams thstit was feared that she would never come out of them. The astonishment of the family knew no bounds until they discovered that the nurse had been in the habit of telling the child that if she was disobedient the doctor would come and cut her up into little pieces. She had never been ill before, and of course knew nothing of physicians. It took a long time and much labor and trouble to dispossess her mind of this un- reasonable terror. It ought to be a punishable offense to put such ideas into the heads of innocent and trusting children. If the child is let alone and allowed to grow up in a natural Way, it has very little fear of anything; but ‘or the sake of enforcing commands and axercising authority, many foolish parents resort to the most questionable practices. They seem to forget that every fear im. planted in the mind of n child isjust so much oi & handicap in the race of lite. ’35 HOME. THE EGG COSY. 0r WI] Cold sl&W.â€"-Sllr611 cabbage very fine and place it in A salad dish. For every pint, and a half of cabbage allow one pint: of vinegar, one and a. ll?” teaspoonfnls of salt, one-fourth teaspoonful of pepper, three Leaspoonfuls of sugar, a tublespoonful of butter, two tableapoonfuls of cream and three eggs. Place the vinegar and season- ing on the fire. Beat. the eggs well, burn mto the vinegar, abir constantly until the mixture thickens and then add the cream. Remove the dressing from the fire and pour it while hot over the cabbage. Garn- ish with rings of hard boiled eggs and serve when cold. Corning Beef.â€"For 100 pounds of beef take four ounces of Saitpeler, {our pounds of salt, two pounds of brown sugar, put water enough in a kettle to cover the beef after it, has been packed in a barrel ; put the ingredients into the water and let, them boil )0 or 15 minutes, skim and pour boil- hot over the beef. Pickling Hams.â€" Make a brine that will float an egg : and stir in brown sugar until it tunes sweet and add two ounces of saltpeter dissolved in every two gallons of brine. Stir and skim all impurities. Weight. down the meat so that the brine covers it. “ I dare say, it, would, but, I never tried it on anything except a stem-winding Watch. I know a. blind man who always tells Lime by winding his watch and conun- ing the ticks. His sense of touch is quite delicate, and he can wind up his Watch three or four times a day and then calculate within ten minutes of the correct time,” ll Needs a Lllfle Calrumllon and Regular Ilablls. “ VVouldn’t hbe same rule hold good for aclock or watch which is wound with a. key ?_” _ not be required after the first making. Set away a. llbtle more than apint of the butter in a. cool place and use in at. the next. mak- ing instead of yeast. Nonpareil Corn Bread-~TWO heaping cups of indian meal, cue cup of flour, three eggs, two and one half cups of sweet milk, one ceaspoonful of lard, two tablespoonfuls of whine sugar, two tenspoonfuls of baking powder, one teaspoont’ul of salt. Beat. the gs very thoroughly, whites and yolks e parately, melt, the lard, sift the powder into the meal and flour and stir this in last; then beat, as fast: as possible, bake quickly and steadily in a buttered pan. “Wellimppose you 20 to bed at 11 o’ciock to-night, and on retiring wind up your watch and put it under your pillow. During the night you wake up and wonder what time it is. You don’t want to get up and light the gas. All you have to do is to pull that watch out from under the pillow, hold it to your ear, and count the ticks as you wind. If you count eighteen then you know that the Watch has run down 180 minutes since 11 o'clock. and that the time must be very near 2 o’clock, To be sure, you can’t tell the exact time, but you can generally get Within a. quarter of an hour of it.” “ What time is it; '2" “ I think I can tell you without looking.” He draw out his watch and held it. up close to his ear and slowly turned the stem- winder. HOW TO TELL TIME IN THE DARK It is predicted by Captain Younghus- band, a. well-known English traveller,that, n all probability, the Japanese will reach Pekin in the course of another month. As Mouktlen is only defended by a stone well, he does not think they will have the least difliculty in capturing it. Although the cold is severe in Manchuria during the winter months, it is dry and there is no Wind. He does not think the Japanese troops will suffer as much from the cold as has been imagined. Proper clothing will keep out the cold there in a way it Would not do in England. The roads are frozen hard and in perfect condition for travelling, there is an abundance of load and transport and no physical obstacles on the road from Moukden to Pekin, as the rivers will be frozen over. “And the road is not barred, either. by any really strongly fortified place. " He says Shanhai~kuan is fortified, but principally towards the sea. "At the time of my visit the only defence from the land side was the Great Well, a for- midable obstacle, certainly. but not likely to detain troops of the Japanese standard long.” The Captain also stated that when he himself marched from Moukdeu to Pekin the temperature averaged about zero, Fahrenheit. but he did not eufler much at any time. “ One, two, three, four five, six, seven, eight,” he counted,aud then he said: “ That means seventymwo minutes. I wound the watch up tightly at 3 o’clock, and so the time ought to be about tweIVe minutes past 4. Let us see how near Icnme to it. Well, it’s 4:18â€"1 was only six minutes olf. The other was regarding him with amaze- ment. “ Do you mean to say that you can tell the time of day by winding up your watch 3” “ Not exactly, but I can come mighty near it; usually within ten minutes and it’s very simple too. All you have to know is how long one tick in winding up will run the Watch. I’ll explain to you. Suppose that at 3 o’clock I Wind up my watch until it is tight. as we say: that is, until another turn of the winder would apparently break a spring. At 5 o’clock I Wind the watch again and find that the winder clicks twelve times before the watch is wound up to the place where it sticks. Then you know that twelve clicks will run the watch 120 minutes and that one click represents ten minutes of time. ” ~ “ What good is to know that ?” Teacherâ€"“ Can any of you tell me why flannel is comfortab‘e in wmter '3" Bright, Boy (in new underwear)â€"“ It makes yeh hltch about and wdggle around, and the exercise keeps yeh Warm." The Boy’s Experience The Road to Pekin A Chinese travels by Water when he can, and no wonder, [or the roads in his country are very poor, and most of the traveling accommodations onhnd are about as bad as the roads. In the southeastern part of the empire there are scarcely any wheeXed vehicles. In north China, however, they are very common, particularly in the region around Pekin. The Various Subslitulcs That Are Found In the iilg (fines. The Pekin cart, shown in this pictur eia one of the better class of these vehicles. It is better only in respect, of the ‘wheela, sometimes there is a slide door at; the side for their accommodation. All these carts are drawn by one horse and the driver sits as he is shown in the picture. Hundreds of these carts may be hired for a. pittance. The discomfort of riding in them is about equal to that of the elevated roads during the crush hours. A more comfortable way to get over the ground is in sedan chairs. There are two Clever Capture of Burglars. Paris is laughing over the undoing of two extremely smart burglars. Two de- tectives were in the Rue St. Martin. Their attention was attracted to a man pushing a. large packing case on a cart along the street. The man was apparently talking to himself. They overheard the remark. “Don’t be afraid, old fellow. I will take the shortest cut.” Arriving at the Rue de Bondy, he deposited the pack- ing case in the warehouse of a. merchan named Roux. The detectives concealed themselves in the warehouse for the night. About midnight a. man issued from the packing case. He was provich withn. set of burglars’ tools, and set to work to demolish the lock of the safe. The operatlon took a long time, but at last the (1001 flew open and the robber filled his pockets with gold and silver. He withdrew once more into the case, which closed upon him. which are often solid and are a great deal heavier, even than the clumsy wheels shown here. The wheels are attached to a short; axle- tree, and above them rises a sort of oblong box which is fastened to the axle. The passengers sit in this box, which is cush- ioned to aileviate the joltiug. Passengers get in or out usually at. the from, though The iletecuves were in no hurry to CHINA HAS NO STREET CARS‘ TIENTSIN WOMAN IN JIN‘RIKSHA. onuAN CH AXBS‘ PEKIN kinds, both of which A “ h the pic- ture. The narrow sort is made of bamboo, and oftentimes it is too narrow for the comfort of any one with the slightest tendency to obesity. To add insult to in- jury, the uncomfortable fat person is not. permitted to ride in the wider chair unless I he belongs to the “qua.lity;” The common people are prohil lted from using this chair, but those “ho h: so any sort of privileges The jinriksha is an innovation from Japan found almost exclusively at: 'l‘lentain and 3 other of the larger treaty ports. It is a ' great Improvement on the wheelbarrow need lfor carrying people and goods in some parts The detectives placed the case on a. band cart and dragged it to the office of the police commissary. On the way they iacted the part of the accomplice. When the man in the box inquired: "Is that you ?" a detective replied: “Yes, old boy; don’t be uneasy. I will take the shortest cut." This ingenious )robber was greatly surprised when he 1 arrived at his destination to find himself iin the presence of a. police commisauy' CART. may stow themselves away in the commod- ious affair and go teetering along at, the rate of four miles an hour. Two men support it, on their shoulders, and it is a very cou- venienb and comfortable article of the sort. of the empire, and particularly in the prov- ince of Kinngsi. This wheelbarrow is pro- pelled just. as our ordinary wheelbarrows are, bub it has an additional motive force in the shape of a man tugging away at a. rope in front. An enormous number of people in the cities gain their livelihood by manning these various forms of conveyances. They stand at the street. corners ready to start on the slightest intimation that. their services are wanted. Meny of them are the employees of small capitalists, whose money in investâ€" ed in the conveyances. Others own the turnoucs themselves. Sedans and their bearers are hired at. buildings erected for the purpose, and an American who patron- izes them is doubtless reminded of our livery stables. In canton the men who carry these chairs have 9. nickname signify- ing “Lailesa horses.” hzmdcufl' the thief, hut, awaited the return of his confederate. In the morning he presented himself to take away the case and was arrested before entering the warehouse. Dealer (genially)â€"“ We have hundreds jugt like iE._"_ Little Girl (pleadingly)â€"“ I wish you would save that doll in the window for me until mamma. can come and see it.” ' Little Girl (in diagramâ€"“Then I don’t wanbit.” Too Promiscuous. l'ror. Conn, of Wedeyan University I)" cavern a Cnlxnre That Will do fol Cream in Winter What the Bacterln Found Normally In Cream In Snmmel “'11! Im. Prof. H. W. Conn, in some experiments in his bacteriological laboratory at Wesleyan University, Conn., has made a discovery of importance to every one in- terested in the making of butter. It it well known that as butter making but been conducted in has been impos- sible to make the best butter in the winter time. In spite of every effort dairy men have been_unable to produce from November to May butter equal in flavor (P that made in the summer. The latter has a peculiar flavor, particularly noticeable in June. For this reason the best butter is ARTIFICIAL RIPENING 0F CREAM BY AN INOCULATION PROCESS. often known as “ June” butter. Prof. Conn’a discovery will enable dairymen to produce a. peculiarly fine quality of “ June” butter throughout the year. ‘JUNE’ BUTTER IN WINTER. The first step in butter making is known as ripening the cream. It is a. process much similar to the fermentation of beer, and is similarly produced by the growth and multiplication of millions of bacteria which were originally present in the cream. The quailty of the butter depends almost wholly upon the kind of bacteria in the cream, and the reason why it has been'im- possible to make the best butter in winter is due to the fact that the species of buo- teria which give Dr. Conn worked for a. long time before discovering the particular species of bacteria which has this powar, but finally, while experimenting with some butter at the World’s Fair,hit upon just. the kind he was looking for. Since that time he has been carrying on further investigations proving the efficacy of his bacteria and perfecting the methods of its artificial culture. As the result of his labor he has found that the bacillus which gives the best results as an organism for the artificial ripening of cream is one which he named “bacillus No. 41.” The method by which it has been proved that this bacillus would do the work re- quired was : A half pintof milk was ster- ilized thoroughly by continuous streaming, so as to kill any organisms which might be presentin it. After this the milk was in- oculated with some bacillus No. 41 which had been prepared in the bacteriological laboratory. The milk was then set aside and the bacilli allowed to develop for a day or two, the object being to increase the number of bacteria and thus prepare for 3 large inoculation ~et the creamery, where the subsequent experiments were carried THE PECULIAB FLAVOR to June butter are not present, naturnlly, during the cold weather. But they may be cultivated artificially, and this is just what Dr. Conn has done. on. This culture was poured into six or eight quarts of cream and the mixture put into the ripening room. After a. day or two it. was churned, the buttermilk being put one side and later inoculated into the large cream vac. The cream was then allowed to ripen for the normal time and at the normal temperature and then Before the churning a. small quantity was set aside for inoculation into the next day’s cream, the process being thus kept. up until the virtue of the original inocula- tion was exhausted. The result of this experiment was always the same. The first six or eight quarts of cream gsve moderately good butter, but did not have just the flavor wanted. The first large churning was better. Then on each day the quality steadily improved until, after two or three days, there began to be noticed a. pleasant flavor not there at first. This soon became very strong and noticeable and was present in the butter for two or three weeks after the original inoculation, the length of time varying with unknown conditions. When the quality began to deteriorate it could easily be restored by a fresh inoculation from the laboratory, so that there was no difficulty in maintaining it indefinitely. These practical experiments were carr- ied on at the CromWell creamery, one of the largest in Connecticut. The proprietors were at first very skeptical as to vhe value of the method, but since the results of the experiments have become known they have became convinced, and are now using this inoculation in all their butter making. Several times last year samples of butter made from the inoaulated cream and of some made in the ordinary way were sent to an expert for rating, and in every case the butter made from the artificelly ripened cream was rated from four to fifteen points ahead on the scale of a hunderd. So unTiorm has been the result of the ex- periments carried on during the last; year that. the value of this discovery is put be- yond the region of experimentaliam, and bacillus No. 41 takes rank as a. species of organism Whose artificial use in the ripenâ€" ing of cream will produce a decided im- provemenb in the flavor of the butter. It adds to all grades an especially delicate aroma and taste. Dr. Conn is at present making arrange- ments for the ineroduction of this system of inoculation into all the large creameries in the United States. The process of cult/i- vaLing the bacteria can be carried on with very small expense, and the inoculation Will add almost nothing to the cost of the butter. The inoculation will probable be furnished to dairymen in a. form much re- sembling a. compressed yeast cake. Rector-" For once, a. promise made at. the marriage altar is likely to be kept.” \Vifeâ€"“ To what do you refer ‘2" Rector-“ At a. wedding this morning, I got the questions mindâ€"and it, was the groom who promised to ‘ love. honor, and obey.’ ” No Broken Promises CHURNED AS USUAL.