September, 1891. 
161 
L 
O R G H ARP 
GARDEN 
Conducted by Martha Clark Rankin, 
Gloversville, N. T. 
What Next ? 
^URELY the time when 
women could complain 
that there is nothing for 
them to do has gone by. 
At present, they are do- 
ing everything, if we 
can believe the New 
York papers which tell 
us not only of women dentists, jewelers, 
architects, and decorators, but also of those 
who are supporting themselves by teaching 
other women to play whist, by dusting, and 
keeping lamps in order, by mak- 
ing all arrangements for recep- 
tions and dinners, as well as in 
scores of other more or less ingen- 
ious ways. 
One woman tells of her method 
of earning money as follows: 
“Wearing shoes is my business. 
It began in this way. A school- 
mate of mine had the good luck 
to marry a wealthy man. She 
had always suffered from tender 
feet, and at school I used to break 
in her new shoes for her, by wear- 
ing them a few days. Well, when 
my friend married, she insisted 
on my accepting from her a trifle 
for breaking in her shoes. I nam- 
ed fifty cents a pair. There were 
other women to whom she men- 
tioned her idea, and half a dozen 
who wear the same number as I 
do gave me their custom. Grad- 
ually my queer little business in- 
creased, so by the time my daugh- 
ters grew up I never had to buy 
shoes for them or myself, and I 
often employ girls outside when my cus- 
tomers’ sizes do not fit any of'us.” 
couch. Of course it need hardly be said, 
after these matters have been considered 
that water which has stood for any length 
of time in a close room is not proper for 
drinking purposes . — Good Housekeeping. 
A Corner Dressing Table. 
One who dislikes empty corners in a room 
often wishes that bed-room sets might have 
one piece that would fit a corner: but it 
seems to be a vain desire. 
One of the prettiest bed-rooms imaginable 
has odd pieces of furniture, one or two of 
them home-made. The corner dressing table 
is particularly attractive, as may be seen 
from our illustration. The top affords as 
much room as an ordinary dresser, and 
although there are no drawers underneath, 
the pretty curtains keep dust from all things 
stowed away on the deep and convenient 
shelves. It is of home manufacture and 
may be easily copied. 
ous means full of nerve, and that is the con- 
dition of a vigorous, healthy person. It ’ s 
a lack of nerve that makes fretful, impa- 
tient, disagreeable women.” 
Nerves are like everything else, strength- 
ened and improved by judicious exercise 
and control. Let us, then, do our part to- 
wards rescuing American women from the 
curse of nervelessness, and let it be only in 
the good sense that we can be called nervous. 
Cold Water as a Disinfectant. 
It is a fact that appears to be not general- 
ly known, perhaps because it may not be 
generally credited, that pure, fresh cold 
water is one of the most valuable of disin- 
fectants, inasmuch as it is a powerful absor- 
bent. Every sick-room should have a large 
vessel of clear water, frequently renewed, 
placed not far from the bed, or even beneath 
it. This not only absorbs much of the hurt- 
ful vapor, but by its evaporation it softens 
and tempers the atmosphere, doing away 
with the dryness which is so trying and 
depressing to an invalid or even to well 
persons, for that matter. It has frequently 
been shown, by actual experiment, that 
troubled sleep and threatened insomnia are 
corrected by so simple a thing as the placing 
of an open bowl of water near the sufferer’s 
A Corner Dressing Table. Fig- 462. 
Nervousness. 
“Oh, that word nervous”, exclaimed a 
sensible woman the other day. “ I wish I 
needn’t ever hear it again. ‘ I ’m so nervous’, 
is getting to be the complaint of half the 
women, young and old; — yes and even school 
girls are joining in the refrain. I think 
they ought to be ashamed of themselves.” 
Perhaps she was a trifle severe, and yet 
we all ought to remember that in a sane 
person the nerves are under the control of 
the will: and if we do not feel like exercis- 
ing our wills sufficiently to be pleasant, 
agreeable, patient, and sweet-tempered, it 
is hardly right to excuse ourselves on the 
ground of nervousness. In most cases, we 
might control ourselves if we only would: 
if we really cannot, then the trouble is in- 
deed a serious one, perhaps the beginning 
of insanity. 
“Nervous!” said a physician, in one of 
his lectures, “ You mean nerveZess. Nerv- 
Peaches, Pears, and Grapes. 
Peaches are so delicious when cut in slices 
and served with either plain or whipped 
cream, that it seems hardly necessary to 
trouble ourselves with further ways of 
using them. And yet scarcely any other 
fruit can be served in so great a variety of 
attractive styles. The following recipes 
are well-tested and reliable. 
PEACH ICE CREAM. 
Put three pints of sliced peaches in a 
large bowl with three cups of 
granulated sugar. Mash the sugar 
and peaches thoroughly together 
and let them stand two or three 
hours. At the end of that time, 
rub through a colander or strainer. 
To the strained mixture, add one 
quart of cream and freeze. This 
will make three quarts of the 
nicest ice cream. 
PEACH SPONGE. 
Soak half a package of Ply- 
mouth Rock gelatine in half a 
cup of water for two hours. Boil 
together a cup of water and a cup 
of sugar for a quarter of an hour. 
Mash a pint of sliced peaches and 
rub them through a strainer. Add 
to the syrup and stir over the fire 
for five minutes. Then the sauce- 
pan should be placed over one of 
boiling water and the gelatine 
stirred in and thoroughly dissolv- 
ed. After ten minutes, put the 
saucepan in ice water and beat 
well. When cool, add the whites 
of four eggs well beaten, and beat 
until it will just pour into a mould, then 
set on the ice. Serve with powdered su- 
gar and whipped cream. This dessert is 
some trouble to make, but it is particu- 
larly delicate and attractive. 
PEACH PIE. 
Halve and stone nice ripe peaches. Place 
in a pudding dish and mix with them a cup 
of sugar and three-quarters of a cup of 
water, adding a little powdered cinnamon, 
or lemon juice, if liked. Make a delicate 
crust for the top, and bake slowly til! 
thoroughly done. 
SPICED PEACHES. 
Seven pounds of peaches pared, three and 
a half pounds of sugar, three cups of best 
vinegar, one ounce of cloves and one of 
stick cinnamon. Put the vinegar, sugar and 
spices in a preserving kettle, boil and skim. 
Then put in the fruit, and cook slowly till 
tender. Then put in jars, but do not cover 
till the next day. 
