162 
/ O R C H ft. R D */ UN D : X OI\R D EN 
September. 1891. 
PEARS. 
Peare cannot be used in as many ways as 
can peaches, and judgment must be exer- 
cised in regard to the variety used for vari- 
ous purposes. Those which are almost 
tasteless raw may be made into a rich pre- 
serve called “ Chipped pears.’’ when no one 
will suspect their lack of character. They 
also taste well when carefully steamed, 
stewed, or baked, and served cold with 
cream. They answer fairly well for spicing, 
using the same directions given for spicing 
peaches. For canning and preserving, the 
choicest varieties should be used, such as 
Bartlett, Seckel. and Duchess. The follow- 
ing is a good rule for canning. 
CANNED PEARS. 
Pare the fruit, cut in half, and remove 
the seeds. Weigh, and allow half a pound 
of sugar to a pound of fruit. Use a quart 
of water with every three pounds of sugar. 
Put the water and sugar into the preserving 
kettle, and when it boils, skim carefully. 
Then add the pears, a few at a time, and as 
soon as tender, place them carefully in glass 
cans. When all are cooked, fill up the cans 
with the syrup, and seal at once. If the 
pears are lacking in flavor, it is an improve- 
ment to add a little lemon, stick cinnamou, 
or ginger root to the syrup. 
GRAPES. 
Home-made grape wine is delicious, and 
often of great value: but for those strictly 
temperate persons who are opposed to its 
use, even medicinally, we give reliable 
directions for preserving the pure grape 
juice. 
GRAPE JUICE. 
Use throughly ripe and fresh Concord or 
Isabella grapes. Allow one quart of water 
to three quarts of grapes freed from the 
stems. Let it come slowly to a boil, and 
when the whole mass is boiling hot, strain 
the juice through a cheese cloth, then re- 
turn the liquor to the fire and as soon as at 
the boiling point again bottle and seal tight- 
ly. The less the fruit is cooked, the bright- 
er will be the color and the better the 
natural flavor of ;he grape will be retained. 
It must be at the boiling point when sealed. 
A little sugar may be used if preferred. 
Keep in a cool place. 
PRESERVED GRAPES. 
Wash Concord grapes, pick off the grapes 
from the stems, remove the skins, placing 
them in one dish and the pulps in another. 
Boil the pulps, and strain; then add the 
skins, and to each pint of the mixture, add 
half a pound of sugar. Boil till quite thick, 
then put into jars. 
GRAPE JELLY. 
Pick the grapes from their stems, and put 
them in a kettle with a pint of water. Boil 
till the skins burst. Mash, strain, and to 
every pint of juice allow a pound of sugar. 
Let the juice stand in the ice box till the 
next day: then pour it into a kettle, without 
the sediment. Boil vigorously twenty 
minutes. Meantime, heat the sugar by 
placing it on clean brown paper in a drip- 
ping pan, either on the top of the stove or in 
the oven, and stirring it so that the whole 
will be evenly heated. Add the sugar, and 
boil fifteen minutes longer. Pour into jelly 
glasses and seal the next day. 
Souvenir Spoons. 
The fancy for souvenir spoons will run its 
course swiftly among people of good taste, if 
the spoons are not more artistic than some of 
those lately brought out, which are usrly and 
clumsy in the extreme. Among the new 
spoons popular with all classes are the Long- 
fellow, which show the home of the poet 
finely engraved upon the bowl, and an ex- 
cellent bust at the end of the handle. The 
Whittier spoon has likewise many lovers, as 
its handle terminates in a very life-like bust 
of the subject. A second Whittier spoon has 
the birthplace of the poet engraved upon it. 
All the New England States, with the excep- 
tion of Vermont, are now represented by 
from one to half-a-dozen souvenir spoons. 
New York State has many events of histor- 
ical interest represented in them, New York 
City alone having twenty. Other places that 
illustrate their histories upon many spoons 
are Washington and Chicago. 
The latest offering of the latter city is the 
World’s-Fair spoon, which has upon its han- 
dle a bas relief figure of Columbus, an en- 
graving of the Columbian tower, not yet 
erected, and on the bowl a group of Indians 
watching the incoming of the fleet that 
came in 1492. 
A woman who has spent some time in col- 
lecting the souvenir spoons to be found 
across the water has a spoon, the Columbus 
spoon of Genoa, which represents the dis- 
coverer standing, with one hand upon an 
anchor. 
Other spoons of interest in her collection 
are those from Milan, with a beautiful etch- 
ing of the famous cathedral upon it; the Ro- 
man spoon, with the legend of Romulus 
Remus and the wolf; the Florence spoon, 
with two exquisite lilies upon the handle; 
and that of Geneva, decorated with the coat- 
of arms, bird and key. The spoons of Scot- 
land are distinguished by the thistle blossom, 
leaf, and stalk, and those of Holland by the 
never-omitted windmill, which is so cun- 
ningly arranged that when the spoon is 
moved the wheel revolves. The most ornate 
souvenir spoon is said to be the Oberam- 
mergau, which represents the theatre where 
the Passion Play is performed, and astatHe, 
the subject of which is the Christ commit- 
ting his mother to the care of the disciple 
John. — N. Y. Evening Post. 
Fashion Notes. 
Just now figured mohairs can be purchas- 
ed for a very low price. This material can 
be bought in various colors, and in pearl- 
white and cream-white, suitable for tea 
gowns, etc. One of the pretty designs shows 
a cream ground, figured with small migno- 
nette sprays; another in pink, shot with 
green, is brocaded with pale yellow honey- 
suckle blossoms and foliage. These mohairs 
are peculiarly dirt-resisting, and, though 
not new in the strict sense of the word, are 
worn by many fashionable people still. 
There are faces which do not appear to ad- 
vantage when surrounded by glossy fabrics. 
This may be obviated by draping the upper 
part of the bodice with chiffon or crepe de 
Chine. — N. Y. Post. 
The gulf which divides the fortunate 
few who ride in carriages from the many 
who, for pecuniary reasons, walk, seems of 
iin appreciable width to those who find them- 
selves on the wrong side of it. They never 
pause to consider that, whereas a high-heel- 
ed shoe with an old paste or silver buckle 
looks charming poised on the step of a Vic- 
toria or alighting on a curbstone, a familiar 
acquaintance with dust or mud gives it quite 
a disreputable appearance; and the effect is 
very sad when, after a few days’ wear, the 
heel flattens down on one side, or the foot 
forced forward begins to spread the pointed 
shoe. In the same way the trained skirt, 
which is graceful indeed upon a green lawn 
or in a room, loses all show of reason when 
trailed through dirty streets. The best dress- 
makers reconcile the opposite attributes of 
utility and beauty by making the foundation 
skirt short and quite disconnected with the 
dress itself. For example, a daintily con- 
trived frock was composed of brown Sicil- 
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OKCHAKD aud UARDEN, 
Little Silver, Monmouth Co., N. J. 
Money Order Office: Red Bank, N. J. 
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