152 



NEW ENGLAND FAEMER. 



March 



around the school-room should be ornamented 

 with trees and shrubbery, if it has not already 

 been done, you may pleasantly amuse yourselves 

 some of the stormy noontimes by drawing plans 

 on your slates, showing after the forest trees have 

 been duly placed, how you will plant a lilac in 

 this spot, a snowball in that, an eglantine under 

 one window, a cabbage-rose under another, with 

 snow-drops between, and so on, till every place 

 not wanted for play and play-houses has some- 

 thing ornamental upon it. And do not fail to in- 

 termingle with the ti'ees, the moosemissie, the 

 barberry and the like, whose tempting red fruit 

 will invite the robins in the autumn, and perhaps 

 induce them to return and nestle there in the 

 summer. 



And every district that is pecuniarily able 

 should give the interior of the house an agreea- 

 ble and elevating aspect by hanging the walls 

 with historic prints and paintings. — Independent 

 Standard. 



Observation. — The habit of observation is 

 one of the most valuable in life, its worth can 

 never be too highly estimated, and it is one that 

 can easily be cultivated. Never do anything 

 without observing that all you do is correct. Do 

 not ever take a walk without having your eyes 

 and ears open, and always try and remember 

 what you see and hear. By this means you will 

 acquire more knowledge than can ever be learned 

 from books, as you will find the information in 

 exactly the form you are capable of receiving it. 

 Read books and newspapers, but above all ac- 

 quire observing habits, for they will be always 

 with you, and ever ready to store your mind with 

 the truths of nature. 



LADIES' DEPARTMENT. 



DBESS. 



I am inclined to concur with the spirit of a re- 

 mark once made by a distinguished country wo- 

 man, I cannot at this moment call her name to 

 mind, who thus expressed herself: — "I never will 

 forgive a woman for being ill-dressed, or for be- 

 stowing a thought on her toilet after it is once 

 completed." 



A slatternly, dowdily dressed woman is no 

 pleasing object of contemplation; neither is one 

 who is everlastingly conscious of her costly robes 

 and sparkling gems, who values herself, and ex- 

 pects to be valued, for those outward adornments 

 that perish in the using. 



It is well to be neatly, tastefully, appropriate- 

 ly attired, but it is not well that woman's pro- 

 foundest studies should be confined to books and 

 plates of fashion ; that her loftiest aspirations 

 should centre in her wardrobe and her jewel-case. 

 Assuredly, my fair countrywomen, we are capa- 

 ble of nobler aims than these. 



With an immortal destiny awaiting us, shall we 

 fritter away the energies that were granted unto 

 us for the accomplishment of far more exalted 

 purposes, in pampering and adorning the frail 

 ')ody that so soon must see corruption, to the 

 neglect of those higher and more enduring por- 

 tions of our being over which death has no pow- 

 er ? Shall this "mortal coil," that we must so 



soon shake off, engross our almost exclusive at- 

 tention, while the poor hungry soul that should 

 be developing for a glorious immortality, is left 

 to starve on the husks and vanities of life ? 



Rather, let us make "goodly apparel" the sub- 

 ject of minor importance that it ever is, and 

 ought to be, to a well regulated mind ; and daily 

 study so to live that, when we are called upon to 

 lay down what, to each and every one of us, 

 should have been the priceless boon of earthly 

 existence, we may not cry out, in unavailing an- 

 guish, "Our days have been altogether vanity 

 and vexation of spirit ; and now when death, 

 like a thief in the night, hath stolen upon us un- 

 awares, our eyes strive vainly to pierce the thick 

 darkness that hides from our failing vision the 

 golden gate opening upon a blissful immortality." 

 — Traveller. 



DOMESTIC RECEIPTS. 



Flour Pudding. — Beat two eggs and a little 

 milk, and stir in five table spoons full of flour, 

 making a batter. Boil one quart of milk, and 

 when it boils pour in the batter, stirring well 

 while it is poured in. Let it boil slowly for a 

 few minutes. Eat it with sweetened cream or 

 milk, or whatever sauce suits best your palate. It 

 is a cheap, quick way of making a very pleasant 

 and wholesome desert. 



Wheat meal, unbolted flour, can be used in- 

 stead of flour, which to our taste is still better. 

 This is a home dish which we prize much. If we 

 could introduce it into general use, we should al- 

 most esteem ourselves a benefactor. — Valley 

 Farmer. 



Bread. — Dry bread, crusts, stale biscuit, etc., 

 I always soak in warm water, mash fine and mix 

 with milk, when I make bread. The loaves will 

 not be so white, but will be moister — besides, it 

 is economical, and every housewife must be sav- 

 ing these hard times. All the cold potatoes that 

 are not hashed with meat, come to our table the 

 second time metamorphosed into light loaves of 

 bread. 



Meat. — The best way to use pickled pork, if 

 it is too salt, is to cut it in slices, and soak it 

 over night in milk and water, then roll each piece 

 in flour, and fry in a little butter, the same as 

 fresh fish. It is nice for a change. 



Beans. — For laboring men at this season of 

 the year, there is nothing more nutritious and 

 wholesome ; besides, there is no other food of 

 which a little will go so far and do so much good. 

 Boil them three hours in plenty of water, with a 

 piece of pork to flavor them just right. Put in 

 pepper as soon as they come to the boil ; when 

 cooked a lump of butter and some cream or good 

 milk. The meat and butter generally makes 

 them salt enough. If there is plenty of soup 

 about them, take them to the table in a deep dish 

 lined with bread crumbs. 



Salt Fish. — My way of cooking salt fish is, 

 to soak them well, then wrap and tie them in a 

 piece of old, thin white muslin, and boil them in 

 plenty of water. Untie carefully, so they wont 

 break to pieces, and season with butter and pep- 

 per. 



