129 
ORCH RRP /■ rn D' f GI\RDE N 
f\ AAAAA/VVV\A 
July, 1891. 
1 
satisfactorily: yet it is too valuable to be 
neglected on this account. 
A rich preserve may be made by using a 
pound of sugar with every pound of fruit, 
and boiling until the skins become trans- 
parent. The best results, however, are ob- 
tained by using some other fruit with the 
gooseberry, raspberries and currants being 
especially nice. By mashing and boiling, 
then straining through a colander, much of 
the sharp acid which seems to lie directly 
under the skin, may be avoided. 
GOOSEBERRY AND RASPBERRY JAM. 
An exceedingly fine flavor is obtained by 
using one-third red raspberries and two- 
tliirds gooseberries. Add three-quarters of 
a pound of sugar for every pound of fruit, 
and cook one hour, or until it is as thick as 
rich cream. 
GOOSEBERRY JELLY. 
This may be made exactly like currant 
jelly, directions for which were given last 
month; or if a clear jelly is not desired, it 
may be strained through a colander instead 
of a jelly bag. It is particularly nice served 
with roast duck. 
The Care of Cellars. 
Housekeepers who are careful to have 
their cellars thoroughly cleaned are some- 
times remiss about the ventilation. Damp 
and mouldy cellars are not uncommon, and 
often this condition of things is due simply 
to the ignorance of the owners. 
Some people open the cellar windows 
^trough the day, when the sun is hot, and 
close them again before night. The cellar 
is cold; consequently the warm, moisture- 
laden air which rushes in is lowered in tem- 
perature and the moisture is condensed and 
deposited upon the walls exactly as dew is 
formed on a summer night. There is no 
chance for this moisture to dry off and it 
permeates everything, making the cellar 
unfit for food. If the windows are opened 
at night, when the outside air is cool, and 
closed before it becomes heated, there will 
be much less dampness. 
A box of lime kept in the cellar is very 
useful to dry the air, as a peck of lime will 
absorb three quarts of water. 
The Workman’s Dinner Pail. 
Mr. Edward Atkinson, the inventor of 
the Aladdin Oven, has just perfected a 
smaller contrivance, on somewhat the same 
plan, for the benefit of workingmen. This 
is a pail in which the dinner may be so pre- 
pared before leaving home, that the light- 
ing of the lamp underneath, on arrival at 
the place of work, is all that is necessary in 
order to insure a well-cooked, smoking hot 
dinner for the hungry workman at the noon 
hour. 
If it proves to be as practical and easily 
managed as Mr. Atkinson expects, it will 
be a great comfort, not only to workmen 
but to seamstresses, shop-girls, and others 
who are now obliged to content themselves 
with a cold lunch. We welcome every ef- 
fort to make life easier and pleasanter for 
the great army of working people, and we 
hope the new pail may bea complete success. 
From Our Exchanges. 
GINGER BEER. 
This is the favorite drink in all parts of 
the country for use in harvest time, and is 
probably the very best for such use. It is 
agreeable to the taste, cooling, very slightly 
stimulating, and entirely free from any 
harmful effects. It is best when made 
some four or five weeks before it is to be 
used, though it can be made so as to be 
ready for drinking in three days. We give 
the two methods for making it, thus: First 
method: Add to fourteen gallons of water, 
fourteen pounds of loaf sugar and four 
ounces of root ginger well pounded; then 
boil all one hour; add the whites of eight 
eggs, beaten to a froth, and skim carefully. 
Now strain the liquor into an earthen jar, 
let it stand until cold, then put it into a 
cask, adding the strained juice of fourteen 
lemons, with their peel cut in thin slices; 
add half a spoonful of ale yeast on the top. 
Keep the cask closely corked for two weeks. 
Then put the beer into bottles, and in an- 
other fortnight it will be fit for use. Second 
method: To four pounds of sugar add four 
ounces of ginger, two ounces of cream of 
tartar and four lemons; put all into an 
earthen jar, and pour over it six gallons of 
boiling water, and when milk warm put in 
a little yeast. Let it stand all night to 
work, bottle it the next day, and in three 
days it will be ready for drinking . — Good 
Housekeeping. 
Miss Fawcett, with all her mathematics, 
is an expert needlewoman and fond of em- 
broidery. She also has a pretty taste for 
binding books, and has put some of her con- 
tinental volumes into covers of her own de- 
signing and manufacture. Here is a sug- 
gestion for a pretty and novel industry. 
Stray Tauchnitz books, worn French books 
in their paper cover, novels by our own 
writers, bought in paper covers on a jour- 
ney and too well liked to be allowed to go 
the way of much-read paper-covered books 
— all these suggest pretty work for skilful 
fingers. With heavy cardboard, flexible 
boards, and with scraps of cotton and silk, 
one can imagine volumes rescued from de- 
struction which would otherwise never 
have been bound . — Boston Transcript. 
For summer teas are sliowm pretty table- 
cloths and napkins made of tinted linen 
embroidered with silk and gold. These 
A BKI.I.E OF 1891. 
give a bright and pretty look to the supper- 
room, and the linen retains its color re- 
markably w ell if no washing-soda is used 
when it is laundered. Givers of smart din- 
ners, instead of serving “whets” to the ap- 
petite at the dinner-table itself, have them 
laid out in a smaller room, into which the 
guests are ushered some time before the 
dinner proper. Olives, jellies, anchovy, 
caviare, pickled oysters, toast, sandwiches, 
sliced beets, cress, and a variety of cordials, 
ara laid out in tempting and delicate fash- 
ion, and are partaken of standing, this a 
very English preliminary to the more ser- 
ious meal to follow. Ice in blocks, cut 
glass, fancy silver ornaments, flowers, and 
other decorations, corresponding to those 
supplied to the regular dinner-table, and 
are all carefully considered. — N. Y. Evening 
Post. 
The fabrics most used for blouses and 
shirt-waists for mid-summer wear are made 
of finest linen lawn, embroidered muslin, 
crepe de Chine, and India silk daintily but- 
