440 



NEW ENGLAND FA31MER. 



Sept. 



Inspector calls his name. 



Several voices — Shir Singh is ill. 



Inspector — Silence ! Did I not tell you that on- 

 ly the boy whose name is called is to speak ? If a 

 boy is absent, let me know it by his silence. No- 

 body is to answer for him. I shall begin again. 



Inspector calls over the first five names with the 

 same success as formerly. He approaches that 

 Rubicon, Shir Singh. 



"Now, take care, no one is to answer. Shir 

 Singh!" 



Small Boy — Shir Singh is ill. 



Inspector — Who said that ? 



Omnes — Please, sir, Randall. 



Inspector reads Randall a serious lecture. He 

 impres^ses the duty of silence, and emphatically 

 demands that no boy shall speak til! he is spoken 

 to. Before he has finished, the two neighbors of 

 the culprit turn round and enforce the inspector's 

 remarks by desiring Randall to hold his tongue. 



"Why does he interrupt when the sahib issoeak- 

 ing?" 



Inspector turns round to the fresh interrupters, 

 and upbraids them. 



"Yes, but you are committing the same fault ; 

 why do you talk without orders ? All are to be 

 quiet till they are told to speak." 



Chorus of many voices, each boy addressing his 

 neighbor — 



"Be quiet ; why do you speak without orders ?" 



Inspector despairs. He struggles through the 

 roll-call as he may, and feels that he is met at the 

 outset by the first great Asiatic difficulty — inconti- 

 nence of speeeh. 



ing one of the most competent and admirable work- 

 men in the country. Here is a lesson and an ex- 

 ample to the youth of our city, worth more than a 

 hundred homilies on the rewards of industry, in- 

 tegrity, and perseverance." 



LADIES' DEPARTMENT. 



EXAMPLES EOS POOR BOYS. 



George Peabody, the London banker, was recent- 

 ly at Concord, N. H., and at a reception at the resi- 

 dence of N. G. Upham, related an incident which 

 shows one of the traits of character to which he is 

 indebted for success. Fifty years ago, at the age 

 of twelve, he had occasion to pass through Concord 

 on his way to Vermont. He stopped all night at 

 the old Stickney Hotel, where he paid for his lodg 

 ing and breakfast by sawing wood! 



A St. Louis paper tells the following story of 

 the senior partner of the firm of Gaty, McCane tS: 

 Co., who carry on an immense iron foundry in that 

 city: 



"A poor boy, but possessed of that indomitable 

 energy and resolution which are of more value than 

 the coffers of an Astor, he was early an apprentice 

 in the foundry of a Mr. Morton of Louisville, and 

 soon became a proficient in the avocation which he 

 had chosen. He was then but eleven years old, 

 had never possessed the advantage of one day's 

 schooling, and made his first appearance at Mr. 

 Morton's foundry with little outward indication 

 that he would in a few years be the owner of prop- 

 erty to the amount of nearly a million of dollars. 

 The secret of all this, however, is easily told. — 

 Though uneducated, he was talented ; he contract- 

 ed habits of such punctuality and close attention to 

 business, that from that day to this, he has never, 

 during one working-day, absented himself from the 

 workshop ; he applied himself to mathematics dur- 

 ing h.s leisure hours, and is now one of the best 

 mathematicians in St. Louis ; and he left the em- 

 ployment of Mr. Morton with the reputation of be- 



DOMESTIC EECEIPTS. 



[Selected from Godet's Lady's Book.] 



Red or White Currant Jam. — Let the fruit 

 be very ripe ; pick it clean from the stalks ; bruise 

 it, and to every pound put three-quarters of a pound 

 of loaf-sugar ; stir it well, and boil half an hour, 

 then add the sugar, boil and skim. 



Black Currant Jam. — To every pound of black 

 currants add the proportion of a pound and a quarter 

 of sugar, made into a syrup with half a pint of 

 water ; boil the fruit half an hour before adding the 

 syrup; and a quarter of an hour after. This is one 

 of the most useful, wholesome and delicious jams 

 that can be made; — Or, this preserve may be im- 

 proved by adding to four pounds of black currants 

 one pound of white and one pound of red currants, 

 and then proceeding to boil, without ivater, and 

 adding the sugar in the proportion fixed above. 



Blackberry Jam. — The common blackberry 

 requires to be gathered ripe and dry, to be care- 

 fully picked, boiled for half an hour, and then half 

 the weight of moist sugar added and boiled up 

 again for ten minutes. It is a most wholesome 

 preserve for children. 



To Preserve Siberian or American Crabs. — 

 To one pound of crabs, take a pound of fine sugar, 

 the juice of a lemon, and a little syrup from com- 

 mon apples. Dissolve the sugar in it ; let it boil, 

 and skim clear; then prick the crabs, and put them 

 into the syrup ; let them boil gently till a straw will 

 run through them ; put them into pots and cover 

 well with syrup. 



To Preserve Melon like Ginger. — When the 

 melon is nearly ripe, pare it thin, and cut it into 

 pieces about the size of ginger ; cover it with salt- 

 water, changing it every day for three days ; then 

 put it in clear spring water, changing it twice a day 

 for three days. Then make a thin syrup and boil 

 it together with the melon once every day for three 

 days ; next make a thick syrup, adding the rind of 

 one or more lemons, according to the quantity of 

 melon, cut into narrow strips, and the juice squeezed 

 in ; then add some best white ginger, with the out- 

 side cut off, so as to make the syrup strong of the 

 ginger. This should be boiled, and when cold put 

 to the melon. 



Swedish Cookery. — Some of the purely nation- 

 al dishes, as lutfish on Christmas Eve, are most 

 extraordinary things, lutfish being the stockfish 

 steeped in a solution of potash, until, in fact, decom- 

 position takes place. On Christmas Eve, the great 

 evening of Sweden,this thing is boiled and eaten with 

 oil sauce ; and this, together with grot, which is 

 simply boiled rice, form the Christmas dishes of 

 Sweden, just as roast beef and plum pudding do in 

 England. The smell of the lutfish is terrific ; but a 

 true; Swede clings to his national dish on Jul-aften 

 as any beef eating Englishman does to his. 



