392 



NEW ENGLAND FARMER. 



Aug* 



Reading, too, was very carefully, and what was 

 better, very well taught. Mr. Gieseman, whose 

 class I had the pleasure of hearing, is the compil- 

 er of the text-book in common use, and is himself 

 an excellent reader. The German reading books, 

 as I have noticed, are very different from our own 



more in quantity than quality; emulation feeds it. 

 To outdo the others of her sex in the house, and 

 collect the largest circle, or retain the greatest 

 beau, is the goal of her ambition. She soon forgets 

 how to blush, and learns to talk loud, loses all 

 charm for the refined and intelligent, and prides 



Instead of being comjjosed mainly of extracts herself upon being/asi. When some country cousin 

 from classic authors, and therefore of a literary i or earlv friend meets her unexpectedly, it is difR- 

 character, they are mostly made up of bits of his- cult to believe she is the same person known of 

 tory, natural science, geography, and while they | vore, so completely is the down rubbed off the 

 teach the scholar to read things which are within j peach, so wholly is the original interest of charac- 

 his comprehension, they throw a great deal of light iter evaporated. To unsex a sweet and modest girl, 



upon his school studies. 



I talked with the teachers about the methods of 

 discipline which they employ in the government of 

 the school. They punish with the rod an incorri- 

 gible offender, but they use words so long as they 

 are equally effective. The province of the teacher 

 is broader than with us; they have the care of the 

 children both within the school-room and beyond 

 its walls. P'arther than this, Mr. Pohlmann told 

 me, that it is his duty, if he sees any boy in the 

 place, whether his scholar or not, engaged in any- 

 thing which is not correct, to exercise the same 

 vigilance over him as over the children under his 

 instruction. What a field for influence is thus 

 opened to the faithful teacher. In such duties can 

 he realize what a hold he may have upon posterity; 

 onerous as his career may be, he can rely that they 

 will all be recompensed. w. L. G. 



there is no quicker process than unmodified hotel 

 Hfe in Gotham. The picture, however, must be seen 

 and studied to be appreciated. 



LADIES' DEPARTMENT. 



HOTEL LIFE IN NEW YORK. 



Many noble natures are ruined by the fashiona- 

 ble follies and vices of American society. The old 

 relations and endearments of home are almost un- 

 known in gay circles ; there is no inward life, no 

 retirement, in which the graces of the heart are 

 nurtured. All is life outward, gay, dazzling, aim- 

 ing at display, asking for admiration. The Tran- 

 script has some pertinent remarks on the influence 

 of hotel life in New York. 



"Take, for instance, a woman brought up in one 

 of our New England or Avestern towns, of good pa- 

 rentage, some culture, and decided attractions ; you 

 have the germs of a superior character. Choice so- 

 ciety, retirement, a life of tranquil improvement, 

 would develop the bud into a consummate flower. 

 Perhaps such a girl marries a business man, who 

 brings her to a New York hotel of the first class. 

 For the first time she is exposed to an epitome of 

 the great world ; daily she is seated beside a for 

 eign adventurer or an old coquette. The rude and 

 the gentle, the pleasure-seeker and the speculator 

 the politician and the trader, the vulgar and the 

 cultivated — all mingle in the sphere of her daily 

 life. Having no housekeeping to attend to, time 

 hangs heavily on her hands; she loiters in the 

 drawing-room, and chats on the stair-case; she 

 dresses elaborately for strangers' eyes ; partly from 

 curiosity, and partly from ennui, she meets half-way 

 advances to an acquaintance, and before the winter 

 is over, is on familiar terms with scores of people, 

 of whose antecedents she knows nothing, and whose 

 companionship fritters away her time, and begets a 

 love of admiration, which finally becomes as requi- 

 site an excitement as alcohol to the inebriate. This 

 feeliv giows less and less fastidious, and exacts 



DOMESTIC RECEIPTS. 



Raspberry Jam. — Pass the raspberries through 

 a fine sieve to extract their seeds, add to them their 

 weight in fine, white sugar, and boil them, and stir 

 them over the fire until you can just see the bot- 

 tom of the stew-pan. 



Blackberry Jam. — Boil the blackberries with 

 half their weight of coarse moist sugar for three 

 quarters of an hour, keeping the mass stirred con- 

 tantly. A stew-pan is not a necessary vehicle ; 

 the commonest tin sauce-pan will answer the pur- 

 pose equally well. The cheapness of this homely 

 delicacy, besides its sanative properties, renders it 

 peculiarly desirable for scantily furnished tables. If 

 the berries be gathered in wet weather, an hour 

 will not be too long a time to boil them. 



Gooseberry Jam. — Pick and clean red goose- 

 berries, thoroughly ripe. Boil them by themselves 

 for twenty minutes, skimming them frequently. 

 Then add brown sugar, in the proportio^i of one 

 pound of sugar to one pound of fruit. Boil for 

 half an hour after the sugar is in. Skim it, and 

 pour it into earthenware jars. When cold, paper 

 up the jars, and set aside in a dry cool situation. 

 Strawberry, and black currant jams, are made in 

 precisely the manner as the above ; but instead of 

 brown use lump sugar. 



Self-Sealing Fruit Cans. — Take a common 

 fruit jar, with a tin cover, made like a shoe-black 

 box. The jar and the cover will probably cost a 

 dime, and hold a quart. Any of the cements that 

 are used for seaHng cans or jars will do for this. 

 Heat your fruit, either in the jars, or in some other 

 vessel, and pour it in the jar, (previously warming 

 them.) Now pour enough cement in the cover to 

 give the bottom and side a tin coat. When the 

 cement becomes slightly stiff, apply the cover over 

 the jar, the jar having been well filled, and turn 

 the jar upside down; and here is the invention. 

 As fruit jars have a lip, you now have a little trough 

 to fill with cement, and the work is done. Let 

 your jars get cold standing on the covers, and put 

 them away in the same position. 



It is the steam escaping in the common way of 

 sealing or soldering cans, that leaves so many of 

 them imperfect. My plan entirely obviates this 

 difficulty, as the steam or vapor is always on top of 

 the fruit. This arrangement, you perceive, is real- 

 ly a chemist's pneumatic trough, and thf-re is no 

 danger when your fruit has cooled down and cre- 

 ated a vacuum, that the external atmosi)herip pres- 

 sure will/orce the corks in. — Cor. Ohio Cultimtor. 



