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Cream of Celery Soupâ€"Boil twelve stalks of celery cut in small pieces, in three pints of water for half an hour. Add half an onion and two blades of males, and pass through a sieve. Mix one tablespoonful offlour and a heaping tablespoonful of but- ter; add to the soup. with a pimt of milk, and salt and pepper to taste. A cupful of cream added just before serving makes a great improvement. Cream of Com Soup.-â€"To each. quart of corn, cut from the cob, or canned corn, add thres pints of water. Boil until tender, and then add two ounces of butter that has been well mixed with one tablespoonful of flour. Boil for fifteen minutes nore; season to taste, and just before serving, add a heaping cupful of whipped cream. It soup is to be the "first course " only, then make it clear and light and :erve only a small portion, and m soup cups if you have them, if not coffee cups will answer very well. The following soups are easily made and am delicious: Cream of Celerv Scumâ€"Rm) {\vnlrn Vegetable Soupâ€"Or, chop fine three potatoes, one onion, one carrot, bne Burnip and one tomato, with a little arsley or summer savory. Cook uln- il done and add to tthee pints of soup stock. Or try this vegetable soup without stock: Three onions, three car- rots, three turnips, one small cabbage, one pint tomatoes; chop all the vege- tables except the tomatoes very fine have ready in a porcelain kettle three lunrts boiling water, put in all ex- Bept cabbage and tomatoes, and sim- mer for half an hour, then add the shopped cabbage and tomatoes, the to- matoes previously stewed, also a bunch of sweet herbs. Let soup boil [or twenty minutes, strain through Iieve, rubbing all the vegetables through. Take two tablespoons of best butter and one of flour and beat to a :ream. Now pepper and salt soup to taste, and add a teaspoon of white sugar, 9. half cup of sweet cream if you have it and last stir in the butter Ind flour; let it boil. up and it is ready for the table. Bean and Split-Pea Soup.â€"-For your hearty soup soak a pint of beans or Iplit peas over night, and cook to a mush in the morning; rub through a strainer, or put through a potato ric- ar, and thin to proper consistency with stock. If it seems thizn thicken with 3 little flour, season with pepper and salt and it little thyme, if it is liked. heel or veal bone, or bath, one or two ox-tnils, a. piece of beef or mutton from the neck, the juiacost part of the animal, a bit of lean ham, the tougher parts of a fowl; any one or more or Ill in combination give their distinc- tive results in varying degrees of Itrength and excellence. -See to it that Ill are thoroughly cleaned, before us- Ing, for butchers’ blocks, hands, etc., Ire open to criticism. While tfie above makes a good stock! an excellent soup is the result of cook-j lng scraps of leftâ€"over meats, bones. am, from beef, veal, mutton, game,fi fowl of all kinds, all the uncooked‘ bones and scraps otherwise unused. everything being- available save only; mutton fat. To such savings add a‘ Soup Stockâ€"To four pounds of lean beat, the inferior parts are quite as good for this purpose, put four quarts of cold water, soft is best, wash the meat and put it in the water without salt; let it come slowly to boiling point, skim well before the agitation of the water has broken the scum, add a little salt and. a dash of cold wa- ter, to assist the scum. to rise, skim again, set back and let it boil gently on one side or in one place, and not all over, “thifl pot should smile, not laugh," for six or eight hours, until the meat is in rage, rapid boiling hardens the fiber of the meat and the savory flavor escapes with the steam, add a little pepper, strain into astone jar, let it cool, and remove adl the grease. This stock will keep for sev- eral days in cold weauher, and from iltfioaln be made many kinds of soup. Now is the time when 'hot soup“ la a very welcome dish, and a little forethought and care in making and serving makes it a valuable addition to the mid-day or evening meal. Soup is not only very nourishing, but when served before the henrtier meal acts as a warmer of and gentle stimulant to the digestive apparatus. Some housekeepers think it a great trouble to make and serve soups; but this is a mistake. A little time, a soup kettle; something to put in it. and considerable judgment is all that is necessary. If it is your busy day, and you haven't time to prepare “much of ameal" then make a delicious, nourishing soup, which will be a"din- ner in itself." Being a housekeeper Who “ plans ahead" you already have a quart or mone of good soup stock in the house, made possibly after this receipt; Creel}: 0.:â€" Tomato So‘lip.â€"Adiifl:6 a Soup is but when meal acts stimulant :1 each season's grave are spread; lies white and roses red O’er dead spring are canopied: Roses in their latest bloom Blazen golden Summer's tomb; Stealtby showers of petals fall At still Autumn’s funeral; But the darlings of the year Strew rude Winter‘s sepulcbre. Scarce a flower doth \Vinter own: 0f four seasons he alone Scarce a bud does to him take- Barren for the future's sake, Well content to none possess; And sweet violetsâ€"faithfulnessâ€" And while snowdrorpsâ€"innocenceâ€" Are in death» his recompense; And these darlings of the year Btrew rude \Vinler‘s supulchre. gossams, meet to mourn the dead. {5 MM he Home § MOURNING THE SEASONS SOUPS. A hardwood or oiled {I thoroughly cleaned and | and glossy by washing 7 Wet with keroxenv. l. .1 (Iowa open so the disagree?! evaporate. there is no reason why it should not often appear .on the daily bill of fare, fag it is easily prepared, and when well cooked and spiced will keep for a long time, making a good stand-by for an "emergency" dinner or tea. There are many ways to prolong the life of cut flowers. The simplest one and usually considered the best is to put the stems into polling water for two or three minutes, and then place the flowers in a vase of tipid water. A bit of stick charcoal in the vase will keep the flowers fresh for many days. | When it comes to a boil, add; pepper, ,salt, one-half a teasp-oonful of ground fcloves, and the same of auspice.» Stir well, and pour into a mold, and when it is perfectly cold it can‘ be turned ‘oriit and cut into thin, firm slices. Although this is looked upon as a ‘rare delicacy for a luneheon dainty, Take one ounce each- of cloves. nut- meg. cinnamon and Tonquin beans, with {our ounces of orris root. It should all be ground or crushed 'Lnto powder. put into muslin bags and laid in (1:5 linen closet. Don't neglect to air the bedâ€"cloth- ing every day, and remember that's half hour's airing in the open air is equal to a whole morning's in a room. Don't allow a child to sleep with an elder person, even its own mother. lls rest will be less disturbed and more beneficial alone. Don't make the baby‘s bed on the floor. The air near the floor is al- ways drawghly. Don't load a child with heavy cloth- ing. His garments should be warm, but light. Don’t place the baby's crib in a posh tion where the light will fall upon his eyes. nor in a draught. "DON‘TS” FOR THE NURSERY. Don't hang heavy curtains around baby's bed. The most that can be en- dured are light; swiss draperies, and these shioiuld be laundered every week. Children need fresh air. especially when sleeping, and curtains prevent free circulation, while they collect dust. It is best to take the bones from the pig‘s feet while they are yet warm. Next mornimg skim the fat from the liquor of the pig’s feet. which has now become a stiff jelly. Cut the meat of the feet and the beef shin into small pieces, leaving out all gristle and tough portions of the lat- ter. Put in with the pig's foot jelly and melt all together. KEEPING Take one laxge shank of beef, and one set at pig’s feet. well scraped and soaked. Put them on to boil in sep- arate vessels, usimg just enough wa- ter to cover the meat. Boil until the meat slips from the bones, lift the meat from the pot, draining it well, and lay it on dishes to cool; set the vessels with the liquor in which the pig‘s feet were boiled aside until the neixt play, or until pooled. A well-prrepared dish of jellied meat, that: will slice down firm and solid, makes an ideal dish for the cold relish at a luncheon party, but there are few housewives who seem to have the "knack" at giving it the right con- sistency and the proper flavor. Try the following recipe, and see if it doesn’t "come out just right." Be sure your crackers are crisp that you serve with the soup. Always use cold water in making all soups. Have a good soup kettle with a tight cover. Serve all soups hot. Many add croutons or noodles to their soup. If you want good seasonings. raise your own thyme. summer savory, mar- joram, sage, chervil and tarragon. These will grow in the garden through the summer, and many of them. with care, can be raised in the house through the winter. Keep in mind these things it you would strengthen your reputation as a soup maker: Never serve a greasy so'up. Strain your soup and let it stand over night, when all the fat may be easily removed. If you are in a hurry for your soup, skim it wellamd then pass a blotting or wrapping pa- per wear it to take up remaining par- ticles. . Potato Soup.â€"Boil and mash in two quarts of water four large potatoes, 3 small onion, twb stalks of celery. and a sprig of parsley. \Vhen done pass through a sieve. Return to the fire, season with salt, pepper and two generous tablespoonfuls of butter, rub- bed into adessertspoonful of flour. a slice of onion and a little parsley, and boil fifteen or twenty minutes. Add a small teaspoontul of soda, and in a. few moments strain. Thicken one quart of milk with a large tablespoonâ€" ful of cornstarch, stirring and. boiling for ten minutes. Add to this a little salt, asprinkling oi cayenne pepper, .1 heaping tablespoonful of butter and the mixture of tomatoes, allowing the whole to become thoroughly heated through, but not to boil. pint of water ten medium-sized or one quart of canned tomatoes, nteaspoon- Eul 9! sugar, t_hree orrfourrwhole cloves, CLEAN WITH KEROSENE PERFUMES FOR LINEN JELLIED MEAT CUT FLOWERS FRESH FRANCES IMMENSE USE OF tA'LCOHOL. France, says t_his Frenchman, is sorely afflicted with the scourge. In 1898, he points out, the French people Dumb animals are quickly killed by once. This scourge of modern society is one of the costs of the extreme civilization of our day. It does not kill its victims in battle array, nor does it do its work amid the long lines of mourners that stretch out their dark linas in cities ravaged by the plague, But though its action is not so noticeable it is all the more deadly. Silent, constant, it works on unceasingly. The evil gnaws at the body social like a cancer that works its way certainly and di- rectly to the source of life itsefl. This scourge is none other than alcohol- ism." “We. shudder at the long list of the dead and wounded in South African battles," he says. “As we readl the ac. counts of the ravages of famine, plague, cholera, we are shocked at the number of human beings taken un- timely from'earth. But toâ€"-day there is a scourge far more inimica} to the nations of earth than war or pestilâ€" bol.” hem of suicides, of the insane, and of criminals. These general signs of degeneration he notes, along with more alarming evidences, such as the decrease in the number of births and in the stature of adults in particular localities where alcoholism has attack- ed the people of whole sections. Gray cloth and white all-over lace were combined for this lovely gown. The bodice is cut with full fronts of I the cloth on either side of a deep yoke that runs down to the waist-line in the form of a narrow vest entirely {covered with allvovet lace. The back fix in one piece and has its fulness The scourge of alcoholism threatens the civilized world! Such is the astounding conclusion of a French scientist who Ems studied the history of Europe for the last half century. His own nation is consuming aextra- ordinary quantity of alcohol yearly. The very life of the French people is being sapped by the scourge, the scien- tist affirms. But not alone France, he says, but all Christendom is falling prey to the scourge, and he! brings facts and figures to prove his case, Among the symptoms of the scourge he notes are an increase in the num- COMMITS MORE RAVAGE THAN FA- MINE, PLAGUE 0R WAR. Prem-h Scleutl‘ I’rcsonl Facts and Figures [0 Show Thu! Alcoholism ls Inrn-aslng In Ills lqnnlry M an Alurmlng Kale W Normandy, He Says, ls Actually Belng I‘d-populated by Thls (‘auso â€" Object Lessons for IN. SUUURGE UF ALUUHULISM. \ALCOHOL’S EFFECT ON DUMB ANIMALS. % ways apparent.“ thu French scientist goes on to say. "It works silently, slowly, in such a way that a man may become alcoholic Without ever havipg been warned by any bf the phenomena of drunkenness. This is what is called chronic alcoholism. This man nlcoholizes himself without knowing it. He is certain that he does not indulge to excess. He takes his aperitive morning and evening. At lunch and dinner he drinks as much _V,-- .0“- a...“ into the other six drops 01} essence of absinthe the fish in both globes will die, but those getting the absinthe will die first. Yet the vapor of anssic acid will kill a man. Within the last ten years the consumption of absinthe has increased to such an', ex- tent in France that five times as much alcohol is used for the manufac- ture of the "green serpent" as was used ten years ago. “Though alcohol is always a poison it may be harmless if taken in very small doses, but the worst feature of its ravages is that they are not alâ€" ways apparent.“ tl:-- French scientist goes on to say. "It works silently, slowly, in such a way that a man may become alcoholic Without ever havi-ng been warned by any of the acids. Essence of cognac gives a de- licious perfume to brandy,‘only one hundred or one hundred and fifty grammes being used for two hundred pig will kill it in ten minutes. ThOSe liquors called aperitives require spe- cial mention. Vermouth and bit- ters, the writer says, are all made of the worst kind of alcohol, the taste of which is masked by still more harmful substances. Absinthe surpasses them all in its toxic violence. If we take two globes of goldfish and drOp into one six drops of prussic acid and consumed more than fifty»three mlll-‘ ion gallons of alcohol in the form at iliquors, hitters and aperitives. This iwas an average at nine pints for each linhabitant of France â€" men, women land children. It is calculated that jthree-qquarters of this alcohol is con- ‘sumed by one-tenth of the inhabitants, "What then is alcoholism ” this; scientist asks. "Alcoholism is not drunkenness, nor does alcoholism re. sult from a moderate use of ferment 3 and fifty gallons, but one-hundredth of a gramma injected into ,a guinea-' ed beverages. In attempting to prove too much there is danger of proving‘ nothing. The man who drinks a few ‘ glasses of wine, beer or cider with his dinner, the convalescent who uses' wine as a tonic cannot be included among those subject to alcoholism Al- coholism, then, is the abuse of alco- alcohol. Forty-five grammes of al- cohol injected into an eight pound rabbit will kill it at once. . The Ger- man "oil of wine,” added to some ferâ€" mented beverages, kills a. dog weigh- ing twentyâ€"two pounds, if injected only to the extent 01‘ an ounce. The "fine champagnes" are reinforced by acetic, sulphuric and hydrochloric --:J_ pleated into the waist-line. The sleeves ‘ have a slight fulness at the shoulders and are cut to come well down over the hands. Smart bows of velvet rib- bon fasten together the fronts of the gown. The skirt is cut with five gores and has a handsome scalloped tunic. The back is laid in the modish double I boxâ€"pleat. so that one out of every ten French-l men drinks two hundred pints of brandy each year. or eleven ponies every day. In this estimate no ac- count is taken 01' the alcohol contain- ed in lighter liquors, such as wine, cider, beer, &c. If this be considered the average consumption of alcohol in all forms rises to twentyâ€"eight pints of alcohol instead of nine. This tremendous consumption of alcohol h Is developed only within a. few years, for in 1851 the consumption was but three pints per capita. would be a fine sort of a bargain! Am 1' not worth: more than Cilli, for whom the Tumhuki chief paid twelve (‘ows last week? I am pretty, I can book, :ew,.crochet. speak English, and with all these accomplishments. you want my father to dispose ofi me for ten miserable cows? Oh air, how little you esteem me! No. no, my fath- er is quite right in refusing to yield in this matter. In- deed, in my opinion, he might boldly ask- thirty cows for me, for I nun worth that much." A traveller knew a. girl named Yanniki, who refused. to marry a young Kuffir suitor, although she con. [eased that she liked him. "I cunnoL take him," she said, "as he can offer only ten cows for me, and my father wants fifteen." The traveller observed that it was not kind of her father to let a few cows stand in the way of her happi- ness; but the African damsel did not [all in With his sentimental views 01 the case. Business and vanin were to her much more important matters than individual preference, and she exclaimed excitedly: “What! You expect my father to give me away for ten cowfi That would be a fine sort of a bargainl Am I not worth more than Cilli, for whom the Tnmliuki Chief paid twelve rows last week? I am pretty, I can "Normandy,"he says, “shows the terrific effects of alcoholism more [strikingly than any other place on the globe. Ruin and poverty rule in many districts. No more cider is to be lound in the saloons; nothing but cheap brandy is called for. When a man goes to market he asks for four cents’ worth of coffee and twenty cents’ worth of brandy. When he has: time and money he will drink twenty or thiitty cups of coffee, ac- companied by mixed drinks without number. The women of Normandy drink even more than the men. The grocer, vegetable dealer and charcoal vender offer brandy as an inducement to ‘lady’ customers. When the we. men go to \\ ork they take along flasks, which Lhey {ill and empty severe times a day. To simplify the cooking they take a pint or so ol't brandy and put a few crumbs of bread in: it, and call this soup. The children are not spared. Early they are taught to drink like men. They go to the saloons with their parents and drink brandy as the chief part of their meals. The results are diminution in the number of births and marriages and a tremendous increase in the mortality." An amusing incident is quoted by H. T. Fian in a recent volume on primi- tive and curious customs, which in- dicates how easily utilitarian consid< erations may gain the supremacy among Africans. Taking” up the question of race de- generation, the French scientist states that alcoholism is depopulating Nor- mandy. “The worst troubles resulting from alcohol‘s abuse are those of the ner- vous system, weakening of memory, nightmares, visions on impossible ani. mals, hallucinations, general paraly- sis, insanity. Delirium tremenl threatens every alcoholic patient. The finest intelligence is soon destroyed by this poison. Superior talents are drowned in the bottle." "The liver becomes congested and swollen, heavy and painiul. This in fatty degeneration of the liver. Some. times the liver shrlvels up and is cov. ered with a hard, stony tissue. This is cirrhosis. The taste changes very early, leading to all kinds oi aberra- tions. When an old absinthe drinker was put on a milk diet in the hospital he complained that the milk burned his throat. He managed to get some pure absinthe, which be swallowed, claiming that it refreshed and cooled his throat wonderfully. The circula- tory system is no less affected. The arteries become hard and brittle. 'Ao- cidents which would normally effect only the aged seriously strike down young alcoholiz-ed persons. The irri- tation o; the lungs produces a dry cough, tending directly towafd tufier- culosis. The kidneys, worn out by the accumulation of alcohol, become inllammed, leading to Bright's disease or other kidney altection. "Physicians tell us precisely how. alcohol acts on the system. Almost the moment it is swallowed it make! its way through the veins oi the stomach into the blood, which it dark. ens. its action is immediate. [or it has undergone no transformation. It passes away very slowly through the skin, lungs and kidneys, which are ir- ritated by its passage. Once it ha- been introduced into the body it per- forms its deadly work. The diges- tive apparatus is the tirst point of at- tack. The stomach, whether bloated by beer drinking or shrunk by brandy drinking, soon becomes ulcerated, causing hemorrhages. Digestion be- comes more difficult, for the gustrio juices are diminished in quantity by the paralyzing of the glands. as he feels like, ending each meal with a pony. In the afternoon and even- lug he takes two or three beers and a glass of brandy. Where is the harmfl This man is no drunkerd; he en- joys the respect of the community. But some fine day, suffering from insomnia and gastric troubles, he goes to con- sult his physician. The physician finds the cause of the trouble in a moment by various symptoms. and tells his astonished and indignant pulient that he is alcoholized. This is the way it goes with thousands upon thousands of business men and labor- ers. Unconscious of their gradual ruin, they so change their organism that it becomes the easy prey of all diseases. Alcohol has undermined their constitutions so that at the least shock they {all to earth. BOW ALCOHOL DESTROYS A MAN. A STORY OF AFRICAN LOVE. THE RUIN OF NORMANDY.