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-.«v.,«: F 'r. - "v‘u ~. .5 2 , "cWWWW H0USEH0LD.§ W JELLY RECIPES. Peach Butter.â€"â€"To every pound of peaches, weighed after peeling and slowing allow one half pound of suâ€" gar. Pare and stone the peaches which sholtild be very ripe and mel- low cut in pieces and put throuin the press. Put over the fire in a por- oelain kfltlle let ti]? pulp heat, >l0\\'- ly and cook, stirring occasionally until it is of the c‘onsistency of mar- malade. Add the sugar, stir until it is dissolved and 000k rapidly for 15 min/utes. Place the kettle on the back part olf the stove Where the butter will not become cooled until it is quite solid. Pack in jars or t‘uunblers while hot. Apple Butter.â€"â€"â€"Pare and core the appleS, cut in pieces and put through the press. To every pint of apple pulp take one quart of new sweet cider. Oider not more than two days old will make the best apple butter used with tart apples Boil the cider d0\\’ln one half; then measure using in the proâ€" portion given above. Add the apple pulp and cook very slowly stirring of- ten. When it begins thicken, sweeten to taste with brown sugar. Stir until the sugar is entirely dis- solved; cook until the butter is the desired consistencyâ€"that of soft jam; pack in jars or tumblers while hot, aind keep in a cool place. If preferred spiced, allow the following quantities: to every five quarts of apple pulp, one teaspoonful each of ground cloves, allspioe and cinnamon. to Citron JPreserves.â€"Three pounds of uitron, two lemons, three pounds of sugar, one eighth pound of ginger root. Pare and slice the citron. Ex- tract the julce from the lemons and cart them in slices. Bruise the ginger boot slightly, tie it in a m‘uslin cloth land cover with three pints of water. Add the slices of lemon and boil unâ€" til the water is highly flavocred ; strain saving all the.water. Add to this the sugar and juice of the lemons, stir until the sugar is dissolved, boil and skim until clear. iAdd the citron and boil until the slices are transparent, but not too soft to keep their shape- Put them carefully in glass jars, pour the sirup over them and seal while hot. Coffee Jellyâ€"Half a box of gelatine, two cupfuls of boiling water, half a nu'pful of cold water one cupful of sugar, three fourths of a cupful of clear, strong coffee. Cover the gela- biine with the cold water and let it stand for half an hour, dissolve in the hot water and add the sugar and nofifee. Stir until the sugar is dis- solved and strain. Torn into a mold previously wet with cold water, and when solidified serve with whipped cream. Grape Catslip.â€"Five pounds of ripe grapes, two and a half pounds of brown sugar, one tablespoonful of pep- per, one tablespoonful each of whole cloves, cinnamon, and allspice, two o'upfuls of vinegar, two teaspoonfuls of salt, two blades of mace. Put the grapes through the press, add the sugar, vinegar, salt, and spices. Boil until thick as ordinary catsup. remove the whole spices bottle while h-ot. Chili Sauceâ€"Eight ripe tomatoes, thiree goodâ€"sized onions, one teaspoon- ful cinnamon, one teaspoonful cloves, one teaspoonful ginger, one table- spoonful salt. pinch of red pepper,one cup shgar, three cups vinegar, cut to- matoes and onions in small pieces, add spices, vinegar, and sugar, and cook until as thick as you wisbi it, seal and it will keep any length of time. Tomato Marmaladeâ€"To two pounds of tomatoes add two pounds of sugar and the juice and. grated rind of one lemon; scald the tomatoes and take off the skin; mix the sugar with the tlomatoes, and boil them slowly for an hclur, skimming and stirring; add the juice and grated rind of the lemon mud ‘boil another half hour, or till it is a thick, smooth mass. and SELECTED, TESETD RECIPES. A New Mackerel Dishâ€"Thorough- ly freshen two fish by soaking over night; wash in fresh water in the morning, wipe dry and squeeze lemon 'as handsome as it is good. ‘fill it with cranberries, lemon juice, ‘and pick over one quart of cranber- l handling easy, and cover the top with bread-crumbs moistened .in melted butter and baked to a pretty brown. Garnish with thin lemon slices and parsley. Ginger Snaps.â€"One cup butter and lard mixed, ("Ilt' half ('up sugar, one cup New Orleans one tea< spoonful soda st'ulded in one cup hot water, three teaspoonfuls ginger. lleal well and llilll(llt' lightly. lloll (nut very thin, out and bake in a hut oven. llaki- on the slide, so that they will lnrown quickly nilhout raising and be very brittle. This fine. I make Suit gingnr cake by the same, biking powder and using one half the of and a half Inclassi-s, I‘et-ipi- is very quantity flourâ€"one cups. Currant Jelly ()melel.â€"M Ike a plain egg omelet, and just before serving, spread with entrant ji-Ilyâ€"t-onsidered a great delicacy either as a breakfast dish. DELICIOUS CRANBERRIICS. served or luncheon Cranberries are frequently but much superior in taste and app‘:ll‘- once when firm enough lobe moulded that every housewife should learn to Cook them in thiis way. It is the. only way. \ndeed, in which they may be up- in a semi-liquid state, are so proprialely served with turkey or meat. Too long cooking impairs the flavor. Always cook cranberries in granite or porcelain. Metal will give them an unpleasant taste and a bad color. To make cranberry sauce to per- fection. allow to one quart of cranâ€" berries one ('xupful of cold water, and let cook 10 minutes, until the skins have begun to break. Then add two cupfuls of granulated sugar, and let. bolt 10 minutes Icing-err, stirring fre- quently with silver or granite spoon, to prevent scorching. Pour into earthen Oir graniite molds, and let set for 12 hours before serving, although in a cold place it will become firm very quickly if made as directed. Pint bowls make very good molds, and large-sized egg-cups make pretty in- dividual shapes. Cranberry pie is frequent dessert. delicious, and a To make it, wash ries, and place in a deep granite pie dish, with two cups of granulated sugar and the juice of half a lemon. Cover with nice puff paste, and bake in a moderate oven for three-fourths of an hour. Cranberry tart, if nicely made, is Litre a granite pie dish with puff paste, and and sugar, as for cranberry pie. Twist little strips of puff paste, and lay them across Lhe,top of the pie to form a neat lattice work. Bake in a brisk oven. Serve cold. SIMPLE REMEDIES. For Summer Diarrhea â€" Listerine, one ounce; potass. carbonate, one dram; syr. rhei aromat., seven ounces. Half an ounce every four hours. Varicose Veins.â€"Tin'cture nia .is a specific in the treatment of varicosed veins. Ten drops four times daily, all other conditions of the pa- tient receiving proper attention, will prodluce prompt benefit. T0nsilitis.â€"-Let the patient wet his forefiinger and dip it into powdered bicarbonate of sodium. The surface of the tonsil should be rubbed with the, end of the finger every five minlutes (luring half an hour, and afterward every holur droning the same day. Powder Stains on the Skinâ€"They may be removed by painting with the following solution: Iliniodide of amâ€"i monilmm and distilled \\‘ater,.equalg parts. Then dilute with hydrochlor- collinso- ‘meints especiallyâ€"over the bark ofa ic acid to reach the tissues more deep- ly affected. Infantile Diarrhmnnâ€"At the onset. give a tablesp-onnful of the following mixbure: Oil of ricini, one ounce; glycerine, two ounces; oil of cassiae,‘ one drop. After it has operated free- ‘ ly give listerine combined with a small time of Balle’s papine. Gargle and Mouth “Hunâ€"Diluted listerine makes a pleasant and effi- cient gargle and mouth wash, acting kindly on irritated or inflamed musâ€" and removing any un-L . ous surfaces, pleasant odors of the breath. For Sore Eyes.â€"Bathc in weak so-; lution of salt and water, before go-V ing to bed. For Scald or Burnâ€"If only on the juice over the flesh side. L; ' ‘ - 15 on“ “f surface, make an ointment of sulpl-lur the £151] in the bottom Of a baking” and lard stiff and cover the sore. pan. and cover with a thick dressing made of bread-crumbs Diphtheria Remedy. â€" Inhale the: we“ season' ' fumes of slaked lime, Put some lime Ed With pm‘SIey' pvpper‘ salt‘ butteri in a small vessel au-i inhale with al and some bits of thin lemon peel, the funnel l . , ‘ outside yellow part, Lay the other fish on this dressing and haste with i Onion Earache Cureâ€"Roast srnalliI onion- until soft. dip it in sweet oil‘ figfirztifa: and hit “'Zter' Bake and insert in the ear. When the Paini Y emove o ‘1 0t platterl is relieved take out the onion and putl without disturbing the Layers, use at l fist ii-n in the baking pan to make raw cotton in. Blackberry Cordial.â€"- Secure ripel rhziit’, at night, where the air will not be worn at night. berries and crush them; to each gal- lon of juice add one quart of boiling water; let it stand 11 hours, stirring it a few times; strain and add two pounds of sugar to each gallon of liquid;. put in inns and cork tight. It may be used in two months. Flaxseed Sirup for (foldsâ€"Boil flaxâ€" seed until water becomes slimy, then >ll‘ulll, sweeten with powdered rock candy, and juice of fresh lemons. Dose wineglassful when cough is trouble- some. Cure for a Felonâ€"Take the yolk of an egg, on equal quantity of common salt and one talilcspoonful spirits of turpentine. Mix well and apply poulâ€" lice at bed time. ._+._- LITTLE THINGS Tll'll led In Some of :In- \Vorlil‘u (II-carat lilsrinvrlcs. ‘ The rolling of cold inon was first suggested, it is said, by a workman who was placing a piece of hot iron in the rolls anl carelessly allowed his tongs to be drawn in also. Noticing that the tongs rollol without break- ing, he called the attention of the Sup- crintendent to the. incident. The matâ€" ter was investigated, experiments were made, and it, was found that (-old roll- cd iron is equal to steel for shafling purposes. A Nuremberg glass cutter accident- ally discovered the art of etching Up- on glass. A few drops of aqua fortis fell upon his spectacles and he notic- ed that the acid caused the glass to corrode and soften. He at once took the hint, drew figures upon the. glass with varnish, applied the aqua fortis and. then clut away the glass from arolund the drawing. Removing the varnish, he found the figures that he had drawn raised upon a dark back- ground. If Finigruerra, the master of early en- graving, delighted in doing deeds of kindness. One day a washerwoman, in washing a piece of clothing in which a needle had been carelessly left, had the misfortune to run it into her hand. The needle broke, and more than half of it was left embedded in the flesh. It gave her much pain, and i as soon as she could she Went to Finiguerra‘s studio, put down the bun- dle of damp clothes that she was ear- rying to their owner, and asked the artist to help her. After much lia- tient, careful manipulation with his fine tools he succeeded in extracting the broken needle. The woman thanked him, and as she lifted her damp bundle to leave the studio Finiguerro noticed that it had rested upon one of his engravings and had received an excellent Lrnpression from it. The engraving, like all oth- ers of that time, was a metal plate complete in itself, and was regard- ed as a single picture. The impres- siion made upon the damp cloth sug- gested to the alert mind of Finiguerâ€" ra the possibility of producing an in- definite number of pictures from a single original. By experimenting he perfected his discovery, and eventu- ally mnde it possible for all homes to have beautiful engravings, for, preâ€" vious to his discovery, only the weal- thy could afford them. _.__ CARE OF CLOTHES. Girls should be early taught the im- portance of caning for their clothes. \Vith some neatness is innate, but many, if allowed to follow their own inclinations, kick off their shoes, drop their clothes in a heap on the floor, andin the morning “ jump into them" regardless of appearanc or of hygien- ic laws. Teach the girls and boys, too, to hang their clothingâ€"undergar- oirdulate through them, for this is as important as airing.r the night dress and bedding in the morning. Stock- ings, if left in a heap where no air is stirring, will be clamrny in the morning, especially if they were wet with perspiration at night. Those who perspire freely shimld hang their waists wrong side out to air and nev- i er hang them in a clme closet Un- dervests that are worn all day should Old loose ones should take their place. In the sum- mer, nothing but the night gown is necessary. As a girl she should‘ learn to shake and brush her gowns and jackets, especially her best ones, before hanging them up; to sponge. off any spots tighten the loose buttons and repair any breaks. so that the garments are in perfect readiness for instant use. It an- noying to wait for a rip to be mend- ed or a button [0 be sewed on at: the last minute, when the horse is har-' nessed and you yourself are ready: Glows, shoes and hats are in the same l category. grows olilet‘ also, is Floriculture. \“ LEGEND OF \Vllll‘ly‘ .NARUISSUS. In lace and linen and silken slipper> And élll‘ofl of satin they dressed the bride, \Viih a gissamer veil, and a wreath of hilluSOInS To crown her lx‘vauty, the day she llli'tl. With rieh perfumes of the rose and lilv They combed and plaited her looks of gold, And under the tree where once she trysted 'l‘hey hid her down in the frozen mold. “'ith sun and shadow breezes Cami- the spring to her place. of rest. And aslendi-r blade. like an emerald arrow Lifted the Clouds above her breast. Crystal dews of the purple, twilight. Silver rains of the morning cloud, (‘oaxed lhe stem from its leafy sheltâ€" and balmy or, Drew the. bud from its folded shroud. l‘ale. and pure as apearl of ocean It Slipped the green of its dainty sheath, Deep in its heart a hint of yellow From the brniided trusses that lay 'beneal h. was born, (laughtorâ€" The white narcissus that. buds and blows, Sweet and starry in silent places. Over the grave of the winter snows. Soil. the bride's fair ABOUT THE PRETTY CARNATION. Do you know the meaning of the name, of what many people consider the prettiest flower that grows? The word carnation means flesh color; not the pinkish yellow. commonly under- stood by that name, but the tints t'ln- ployed by portrait painters in repre- senting faces. The carnations on a palette include all the reds and pinks and creams and whites, with their iri- termcdiate tones, tending to red. yel- low and white. It will thus be Seen how appropri- ate is the name, as applied to a group of flowers whose petals display all the reds, pinks, yellows and whites, they are seen in the human face. may have pinkish white, and whitish :lS re-d, cream white and yellow white, whitish yellow and pinkish yellow, all shown in the carnation family, and all veritable flesh tints. The Word carnation. as understood by florists. means a double pink, that. is, a pink having an excessiVe numâ€" ber of petals. The pink. in its natural state, has fiVe petals, ten stamens and two pistils. Through rich culture the stamens have developed into petals. By a similar process all the num- berless varieties of double roses that We have toâ€"day weire evolved from the wild rose, with five petals, and a great number of stamens. Many of our favorite flowers have reached their present stage largely through the agency of man. The old botanists told us that a double flower is a monstrosity, and that a true naturalist prefers ablos- sum in its wild state. The new bota- nists are telling us Something quite different. They say that all flowers are the result of development, that man’s agency must be taken in- to account, as well as any other factor. According to this View, double flowers and modern varieties have a rightful place in any system of natural history. We all know what is meant by the color named pink; it is a red, light- ened with white. There are as many shades of pink as there are of red,:1nd these range from one almost as dark as garnet to one almost white, with the faintest roseate tinge. Yet, when we think of the flower “pink.” we know that it is not necessarily pink in color; it may be a red pink. a yellow pink or a white pink. Still, there is a reason for the color, pink, having the name of the flower. pink. The cloveâ€"pink. such as We used to see in our grand- five petals. and oldâ€"fashioned irnoihers~ gardens. have This species is taken as the type of. the pink genus, are placed under the head of Diurithus. This generic name for the pink fam- ‘ily means. literally, "flower of Jove," or "flower of the gods. E‘rom very early times the whole tribe has been admired for its beauty and fragrance. (‘Ull.\'l‘I\'lf QUALI l‘lljs‘ Oi“ COMMON PLANTS. It is not a generally accepted fact that nearly all the plants grown have cuirative virtue. but such is the And if the average man would SL‘EDL‘ CilSP. ‘ only appreciate this statement at its. full value he would give the prefer- ence to the plants which are certain to cure ailments if treated properly, as it crsts no more to raise a mediciâ€" nal plant than one purely ornamental. Take. for instance, the beautiful sun- flower. If you get the leaves and stems and steep them in brandy, you “a; All varieties of pink. have n. tincture which has all the vir- tues of quinine. A small quantity will brace you up and give you a ra- cnuus appetite. A larger quantity will cure your neuralgia, or allay your fever, if you happen to be suffering fl't'lD typhoid. 'l‘he sweet~smelling vurbena makes an infusion which is :1 fine. throat, and it will also prevent your hair falling off. Fennel. grow in kitchen gardens to flavor sauces, makes a man strong, gives him courage, and adds a dozen years to his life. Ferns have many curative quali- If you are wanting in common sense the maidenhair fern will give it known to make idiots into sensible men. Maid- enhair fern tea is a splendid cure for a cold. And the tincture makes one's hair grow luxuriantly. You can easily grow a blackberry bush in your garden, and from its leaves and fruit many useful mediCi- nes can be If you eat the young shoots they will harden your gums. If you mzikea decoction of the leaves you have acute for whooping cough. For an ordinary sore throat nothing is better than blackberry jam. And if you boil the leaves in strong lye you get a liquid which will dye your hair a beautiful glossy black. cure for sore which we llt‘S. to you. and it. has been made. The cowslip can be very easily cultivated. It looks pretty, and it is very Useful. If you cannot sleep, take, some of the powdered root and it will send you into the soundest slumbeir. If you want to do some mountain climbing, and don’t feel your nerves up to the mark, boil the roots in ale and take a few droughts of it. You can then stand on a masthead without a tremor. Camomile is worth cultivating for the sake of its pleasant and refreshâ€" ing odor. But it is also avaluable m-dicinal remedy. No finer stimul~ uni can be found for a languid stom‘ ach than camumile tea. If you make a tincture with spirits of wine it will cure your neuralgia, while an infusion i is an excellent thing to give irritable and restless children. Coltsfoot, with its pleasant smell, is ’a cure for asthma. You can make it into cigarettes or fill your pipe with it and it will give you instant relief. The lovely lily of the valley has the ,curious power of strengthening the 'memory. it also strengthens the heart, and is a splendid thing to take before going on a long cycle riide. And if you make a snuff of the dried flowers it will cure the worst head- ache. The fragrant murigo-ld, much used cm the continent for flavoring soups, is a splendid thing for consumption. It also raises one‘s spirits in a wonder- f‘ul manner. If you have measles there is nothing to equal a dccoction of murigo-lds, while the pain of a bee- sting can be removed by rubbing a fresh flower to the painful spot. Lavender makes the hair grow, it lcures sprains and stiff joints, and a little oil of lavender will cure giddi- ness and palpitation. . The primrose is useful as well as io-rnamental. If you make an infusion Leif primroses you have as goodacure as any doctor can give you for head- ache, hysteria or sleeplessness. No garden should be without an apple tree. A po‘ultice of rotten ap- ples will cure Sure eyes. If you eat a few good apples every day you will be sure to escape the gout. And if you are inclined to have warts a raw iapple rubbed on them will very quick- ly remove them. __,+__â€" SHELLFISH Make a l‘urlous sound Icy the Closing of Their Shells. Moist seamen can tell of curious eliniking sounds heard on calm nights at sea, and the origin of. the noise seems so altogether umiccountable thit it. his 0ch”. created some alarm umu-ug superstitious fishermen. A distinguth naturalist made a careful stuly of the siiunils on mnny 'occ.ision.»., and found that it was not. a >u_:l.l.l.ilic-l one, but nude up of a 'muliilude of tiny notes, each clear auil distinct in itself, and ranging fr-cm. a high ll‘rl)id down. to a bum. thn the -.- I r was 11171)”.th to the gun- 'i u. is. of the boat th - sound grew more ‘ttrlieiise, and in snub: places, as the thl moved on, it could not be heard at -tlI. On «)tht'd‘ occisions the sounds re- semble/(l the t4 lling of hell", the booming of guns airl the note of an Ale/til in harp. 1“.» a long thus he was unable to trace the. cause, but at length dis- covered Lilll th- burn/.15 were “bide by shellfi-h, hun lreds of them openâ€" ing their >hcils and closing them \\ ilh sharp snaps. The noise, p'rrtly muf- fl 'll by the water, sounded inde~crlb- ably weird. lie was finally led to the conclusion thit. as the shellfish mule the sounds, they probably had some meaning. and that the clicks might pzsaibly be a warning of dan- ger when; the shallow water was <lis~ l turbod by the boat,