June, 1891 . 
ORCHARD /and C' GARDE N \ 
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113 
Conducted by Martha'Clark Rankin, 
Gloversville, N. T. 
The Fresh-Air Fund. 
Doubtless most of our readers know about 
the fresh-air mission, whose history was so 
interestingly told in the April number of 
Scribner’s magazine; probably some have 
already opened their homes to the poor lit- 
tle unfortunates who have found, in the 
fortnight of pure, simple country life, the 
revelation of a new world. Yet, as Or- 
chard and Garden has a very wide circu- 
lation, we venture to think that there are 
jsome to whom the “fresh-air fund” has 
been little more than a name, yet who are 
amply able to have a share in 
this great work. 
We admit that it is a care and 
something of a trial to take these 
neglected children from the poor- 
est quarter of New York; yet of 
the hundreds who have done it, 
the majority have felt themselves 
so richly blessed that they have 
been ready to repeat the expe- 
rience. 
The children are not as unpleas- 
ant as might, at first thought, be 
supposed; for they are thoroughly 
examined and prepared for the 
journey; and no child is allowed 
to go who has any contagious dis- 
ease, or who is not clean and free 
from vermin. 
Although two weeks seems a 
short time in which to effect any 
great change, yet in scores of cases, 
% the children have carried back to 
their homes new ideas and ambi- 
tions which have resulted in the 
elevation of the whole family. 
Surely it would be enough to know 
that those who need it most had had a hap- 
py vacation, even though nothing further 
were accomplished. 
When we realize that an ordinary man, 
in an inconspicuous country village, started 
this movement which has been of inestima- 
ble value to thousands of children, we need 
none of us despair because of our limited 
opportunities for usefulness. 
A Pretty Corner. 
Our illustration this month shows how to 
beautify a corner of the dining-room by dis- 
playing some of the pretty china which 
every housekeeper, nowadays, includes 
among her possessions. Where the room is 
small, and one cannot afford either money 
y or space for a side-board, this arrangement 
will be found admirable. 
A shelf, supported by two brackets, is 
placed at the same height as the table; and, 
on this, stand the water-pitcher, fruit dish 
and cracker jar. The space underneath is 
filled by a large pot of growing ferns which 
will flourish with little or no sunlight. On 
one side of the wall hangs a picture, under 
which a hook and strong wire support a 
handsomely painted plate. On the opposite 
side, a series of shelves, securely fastened, 
give room for beautiful dishes of all soits, 
from the heirloom — a flowing mul Derry 
platter — to the dainty and fragile Ballique 
cup and saucer. From a hook underneath 
this, hangs a tastefully decorated little Wor- 
cester pitcher. 
Flies. 
Doubtless all housekeepers agree in their 
opinion of flies. The disagreeable little 
winged creatures may have some excuse 
for being, but it is difficult for us to discov- 
er it. We would quickly exterminate them 
if we could, but since that is impossible, we 
devote our energies to keeping them out of 
our houses where they are capable of mak- 
A Dining Room Corner. Fig. 444. 
ing an immense amount of trouble. What is 
there more annoying, on a hot afternoon, 
than to lie down for a nap and find one’s 
self, instead, obliged to fight flies? It is 
really disgusting to find them walking over 
the food on the dinner table, and no house 
can seem wholly neat and comfortable in 
which they are abundant. 
“Eternal vigilance is the price of liberty” 
in this matter as in all others. Wire screens 
should be placed in each door and window 
just as soon as it is allowed to remain open. 
Whenever, in spite of these precautions, 
flies get in, take a few minutes at night or 
early in the morning, to kill them. They 
will be stupid at that time, and can be 
easily killed by a quick blow with a clothes’ 
brush, or child’s broom, when they should 
always be burned. A sticky fly paper will 
serve to kill most of them, but as it is such 
an unpleasant object to look upon, the oth- 
er method is preferable. 
A little care in the early part of the sea- 
son will accomplish more than six times as 
much later on; and by this method, the house 
will be nearly or quite free from these tor- 
mentors, even during the sultry days of 
August or early September. Whereas, if 
they are once admitted in large numbers, 
no amount of Persian insect powder, fly 
traps, sticky paper, or other poisons, will 
be sufficient to destroy them. 
Currants Red, White, and Black. 
Currants are of great value forpreserving, 
as there are so many ways of rendering 
them palatable for winter use. By most 
housekeepers, they are transformed into 
jelly, since currant is justly considered the 
most delicious of all flavors for this purpose. 
A common mistake in jelly making is to 
allow the fruit to become too ripe before 
using. \ firm, clear, finely-flavored jelly 
cannot be made from over-ripe fruit. 
JELLY. 
A reliable method is to boil the 
fruit half an hour, stirring and 
mashing thoroughly. Then strain, 
and allow a pound of sugar to ev- 
ery pint of juice. Boil the juice 
alone ten minutes, add sugar, stir- 
ring till thoroughly dissolved; 
skim, and boil five miuutes longer. 
Pour into glasses, but do not seal 
for twenty-four hours. 
A very beautiful color may be 
obtained by using half white cur- 
rants and half red. Raspberry jel- 
ly is delicious when to every two 
pints of raspberry juice one of cur- 
rant is added. In making jelly 
from black currants it is necessary 
to add a little water to the fruit, 
also to put it through a collander 
before straining through a cloth. 
SPICED CURRANTS. 
Make a syrup of four pounds of 
sugar, two tablespoonfuls ground 
cloves, two of cinnamon, and a 
pint of vinegar. Add five pounds 
of white currants, and boil till of 
the consistency of rich cream, being very 
careful not to let it burn. 
CURRANT AND RASPBERRY JAM. 
Pick the currants from their stems and 
wash carefully. Look over the raspberries, 
but do not wash them. Take seven pounds 
of currants, and ten of raspberries; add 
twelve pounds of sugar, and boil one hour. 
CANNED CURRANTS. 
White currants are particularly nice 
canned. Three-quarters of a pound of sugar 
should be used with every pound of fruit. 
Boil twenty minutes, put in air-tight cans, 
and seal at once. 
CURRANT SHRUB. 
To two quarts of currant iuice add a pint 
of water. Allow three-quarters of a pound 
of sugar to every pint of the mixture. Boil 
fifteen minutes, skim well, take from the 
fire, and add a pint cf good brandy to five 
quarts of juice. When cold, cork tightly, and 
keep in a cool place. 
