386 
AMERICAN AGRICULTURIST, 
[October, 
does happen that even the long, heavy sack or 
circular cloaks sometimes worn by women be¬ 
come' a heavy burden to weak or even to very 
sloping shoulders. No doubt it feels more com¬ 
fortable to carry heavy skirts hanging upon the 
corset rather than suspended from the shoulders, 
for a well-fitting corset so equalizes the pressure 
around the waist and abdomen that no one spot 
suffers especially. But the corset is only an enemy 
in disguise. I hardly think, however, that it can 
be driven from the field so long as our present 
style of dress remaius in fashion—certainly not 
while basques and “bias waists” are generally 
worn. [Did it puzzle any reader of Miss Phelps’s 
papers in the Independent to know what she 
meaut by “ bias waists ” ? I am sure it did. She 
must have meant what some of us call “ plain 
waists,” or the waists cut to fit the figure with 
“biases” or “darts” in front.] The charm of 
these waists is their perfect “fit,” of course; and 
they bring with them the temptation to pinch and 
pad the figure, and to use a case of bones or steel 
about the waist to prevent wrinkles and help make 
a good figure. 
An old lady tells us that she and her sister used 
always in her girlhood to finish up their corsets 
with tops fitting their shoulders, so that their cor¬ 
sets never pressed very heavily upon their hips, 
abdomen, and back. It is nonsense to talk as 
though women who wear skirts unsupported from 
the shoulders wear the weight upon the hips. In 
a majority of such cases the chief point of support 
is the abdomen, and that is where the pressure is 
chiefly felt and chiefly mischievous. The back also 
suffers. I do not think that suspenders can ever 
meet with much favor among women, certainly not 
with women of well-developed busts. I would not 
put them or anything that would press over the 
bust upon a growing girl for fear of hindering a 
fine development of the form. I do not know of 
anything better than a well-made under-waist for 
women and for children. It is cleanly and comfort¬ 
able (fitting the figure loosely, of course), and 
makes a good support for the skirts, either by 
means of buttons or by means of a gored or circling 
piece about two inches or less in depth, with a 
long whalebone or rattan run in the hem. This is 
set on around the bottom of the waist, and skirts 
buttoned around the waist hang upon it and make 
no pressure upon the hips. A piece of the cloth 
of the under-waist sewed on where the “bust” 
ought to be, either fulled like a scant puff or set on 
plain like a pocket open at the top, serves as a 
receptacle for any material which women defrauded 
by nature of a good womanly form are tempted to 
carry. The best filling for those pockets is proba¬ 
bly white curled hair or moss. It is a great pity 
'bat any woman should need such additions to her 
wardrobe, but everybody knows that it is fre¬ 
quently the case, and less simple and less artistic 
articles for the purpose are openly exposed for 
6aie. The waist proposed here, such as many have 
worn for years, suits some of us better when made 
over the shoulders like a Garibaldi or Spencer 
waist, but gathered into a belt five or six inches 
wide with gores (or darts or biases) to fit the figure. 
This seems to give more freedom to the arms, and 
gives a good “set” to the looso dress-waist worn 
over it. 
Wheatex Grits. —It is not necessary to use a 
farina-kettle in order to cook wheaten grits nicely. 
That way is certainly safe and good, but our 
steamed grits are also good. Almost every family 
has a steamer, and so is prepared to cook wheaten 
grits without failure. Fill a basin or other dish 
that will set inside the covered steamer about a 
third full of the grits (or cracked wheat) and cover 
with cold water, filling the basin nearly full, salting 
to taste. Set the steamer over a kettle of boiling 
water and steam steadily for two or three hours. 
No very exact rule can be given, as the grits differ 
in quality. 
Pie-Crust. —I have kept still upon this subject, 
because I have been so well aware that my pies 
would seem quite ridiculous to regular old pie- 
rnakers; but it stirs me up so just to read over the 
recipes for pies and pie-crust in Marian Harland’s 
much-praised recipe-book that I must say a word 
for the stomach’s sake. I am afraid that book is 
wrongly named “Common Sense.” There are 
good recipes in it, and there is some sensible talk, 
but “common sense in the household” is yet to 
come, I should think. Speaking favorably of pie¬ 
crust, Marian Harland says : “ Not that I recom¬ 
mend pies of any description as healthful daily 
food—least of all for children. But since they are 
eaten freely all over our land, let us make them as 
wholesome and palatable as possible.” Then she 
follows with this recipe for “family pie-crust ” : 
“ One quart of flour; % lb. lard, sweet and firm ; 
lb. butter; one small tea-cup ice-water.” 
A pound of shortening to a quart of flour! I do 
not doubt that something very fine and delicate 
may be made of these materials properly handled; 
but I should not think that any well-informed per¬ 
son would like to say grace over such things. 
Now, I do not see why pies might not be a part 
of our daily food, and why children might not eat 
them as safely as bread and butter and plain fruit 
sauce. The chief objection would be the labor of 
making them, but that need not be very great. 
The hygienists would not agree with me, but I 
think it the safest way to use a little baking-powder 
in the pie-crust—then with ordinary care in baking 
you will never have heavy crust. The crust will 
be sufficiently tender if you use only a table- 
spoonful of butter to shorten each pie—not a 
heaping one either. Rub this thoroughly into the 
flour, having yireviously mixed the baking-powder 
well with tlie flour. A small tea-cupful of flour is 
sufficient for a two-crust pie ; a pint of flour is a 
liberal allowance for two pies. Use very little cold 
water to wet up the dough, having it quite firm as 
you roll it out. Roll it very thin, as the powder is 
sure to make it rise a little. Bake pies upon the 
bottom of the oven. 
Now, what is there about this crust to give a 
body the dyspepsia? I like to make Graham pie¬ 
crusts because they require even less shortening 
than fine flour crusts in ol der to make them tender. 
I often mix them with just good sour milk (usually 
a little cream goes in) and a little soda. Very ten¬ 
der crust may be made with cream for mixing, 
sweet cream and a little baking-powder or sour 
cream with a bit of soda. If you do not like the 
looks of these pie-crusts after they are done you 
can sift powdered sugar over them while warm. 
The particular general warning for the filling of 
pies is—beware of too free a use of spices, and use 
care that they be neither too sour nor too sweet. 
Plain fruit pies are very good articles of diet. 
Children’s T7ork—An Important Question. 
BY SUSAN MANN. 
What work is suitable for little children, and 
how many hours a day has a mother a right to em¬ 
ploy them ? I am (so called) mistress on a large 
farm, where on an average three men are hired all 
the year round. I have five children less than 
eight years old. I am sick most of the time, and 
I seldom have a hired girl. I appreciate the 
benefit children get from helping mother, but can 
not be blind to the harm I received in childhood 
from my father’s repeatedly urging mother to spare 
her feeble strength at my expense. “ Why didn’t 
you let Susan do it ? Su°an might do it. Have 
Susan do it! ” were his frequent expressions when 
she wished for rest from work or help in it. 
My husband is not so exacting with me as he 
used to be ; indeed, my health fails too surely, and 
doctors too invariably prescribe “quiet” to let 
him find fault with my poor work as he used to; 
but in his ignorance of housework and children 
(though having helped me and taught school he 
thinks he understands both), and in great thought¬ 
lessness, he declares that I do not make the use of 
the children that I ought. The two elder do all 
the setting table, washing dishes, and sweeping, 
and bring much fuel and water. They hunt eggs, 
gather fruit, pickles, and vegetables, and wash and 
dress and undress Carrie and Robbie. Now, have 
I—has their father—a right to ask them regularly 
to work a washing machine or patent churn, to 
iron or mop, make beds, or hunt cattle out of un¬ 
fenced corn-fields ? 
If by failing to “ask my husband at home” 
I seem disrespectful to him, I excuse myself 
by thinking that writing is unlike talking, that I 
wear a mask in my false name, and that my rela¬ 
tions to future generations through these children 
of ours has much extended my relationship; and 
moreover I assure you that I have the kindest hus¬ 
band and best man in the world. 
Cooking Cauliflower.—“W. P. C.” 
Nothing is simpler. Remove the outer leaves and 
cut the inner ones off level with the heads, and if 
these are large cut into halves or quarters or even 
smaller, as may be, and look within carefully for 
“ worms ” or other insects. Wash and put into 
boiling water, and boil for twenty minutes or until 
the stalk portion is quite tender. Take up with a 
skimmer, drain, and place in a dish, and pour over 
a sauce of drawn butter. This is all the dressing 
that those who appreciate the delicate flavor of 
cauliflower require, but there are some who will 
drench it with vinegar, and thus degrade this most 
royal vegetable to the level of a cabbage. We 
know of no help for those who will eat vinegar on 
cauliflower and sugar upon tomatoes; they fall 
back, as they have a right to, upon the defence of 
“ there is no accounting for tastes,” and in these 
cases we should say that there wasn’t. 
—■ — i ■ ■- 
Recipes. 
Canning Green-Corn. —The following 
conies from Mrs. J. V. S., Freeport, Ill.: “ I 
noticed in your August number an article on can¬ 
ning green-corn and peas. You say it can not be 
done in the family. Now I have put up green- 
corn for a number of years with excellent success. 
My way is this: Take the corn when right for eat¬ 
ing; cut from the cob and fill into tin fruit cans, 
packing it in ; then set on the stove in cold water, 
and boil three hours hard ; then solder up tight. If 
your cans are tight, and you keep it from freezing, 
you may be sure of having tender, juicy corn in the 
winter. I put my cans in the boiler to cook it.”— 
Though rather late to be of any use we give our 
correspondent’s note. The very fact that the cans 
must be soldered is one great obstacle to putting 
up corn in the family. Not one man in a hundred 
nor one woman in a thousand can solder up a can. 
Those who make a business of canning corn boil 
it in soldered cans for 7 hours, and then often fail. 
Grease upon Floors. —An Iowa lady 
writes that grease can be readily drawn from an 
unpainted kitchen floor by putting plenty of soft- 
soap on the grease spot and rubbing a hot flat-iron 
through the soap. One application generally suf¬ 
fices ; sometimes another is required, washing 
thoroughly afterwards. 
Iced. Tea and ColXee. —These drinks, 
which have long been popular in tropical coun¬ 
tries, are now becoming better known with us. In 
very warm weather they are peculiarly refreshing. 
Iced tea in particular will satisfy thirst better than 
almost any other liquid. A good, high-flavored 
black tea should be used, and if it is to be cooled 
by putting lumps of ice into it should be made 
very strong to allow of the weakening caused by 
the melting of the ice. The better way is to pre¬ 
pare the tea of the usual strength, and to cool it 
by setting the vessel that contains it upon the ice. 
Both tea and coffee may be used with sugar and 
milk, but the majority of persons prefer them 
without either. 
ISroilcd Tomatoes.— Cut medium-sized 
tomatoes in halves and put them upon a gridiron 
cut surface down. When the surface appears to 
be somewhat cooked turn them, and finish the 
cooking with the skin towards the fire. The cook¬ 
ing should be gradual, so as not to break the skin. 
Place upon a dish, and put a little salt and a lump 
of butter upon each half and 6erve quite hot. 
