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A  Woman’s  Thought  of  Life. 
SOM  E  of  the  best  verse  of  the  day  bears  the  unassum¬ 
ing  signature  of  Edith  M.  Thomas,  of  whom  it 
has  been  said  in  literary  circles  that  she  is  the  one 
writer  who  can  sell  all  the  work  she  offers.  If  our  in¬ 
formation  is  not  at  fault,  she  was  recently  made  as¬ 
sistant  editor  of  St.  Nicholas.  A  fine  specimen  of  her 
work  appearing  in  a  late  number  of  Scribner’s  Maga¬ 
zine  bears  the  title:  “  In  One’s  Age  to  One’s  Youth.” 
The  Chief  Cook  was  strongly  minded  to  reproduce  this 
poem  entire  for  Thk  R.  N.-Y.  readers,  but  was  deterred 
from  doing  so  by  the  opinion  of  another,  that  they 
would  not  cax*e  for  it — would  not  find  it  interesting. 
She  cannot  forbear,  however,  to  present  a  portion  of 
the  poem,  sure  that  there  will  be  some  who  will  en¬ 
joy  it. 
Comparing  her  present  state  with  her  childish  past, 
and  addressing  her  child  self,  the  singer  speaks  with 
glad  s^nse  of  power. 
Listen,  thou  child  1  used  to  be! 
I  know  what  thou  dids't  fret  to  know — 
Knowledge  thou  couldst  not  lure  to  thee 
Whatever  bribe  thou  woulds't  bestow. 
That  knowledge  but  a  waymark  plants 
Along  the  road  of  ignorance. 
*  *  * 
Listen,  thou  child  I  used  to  be! 
Unmoved  I  meet  thy  fear  of  old, 
Where  thou  but  masked  with  bravery, 
Dids't  ever  charge  thyself.  Be  bold! 
Still  boasting  to  her  earlier  self  : 
I  am  enlarged  where  thou  wert  bound; 
I  love,  I  serve  with  proffered  veins 
Where  thou  demandest  praise  thy  fee; 
My  soul  to  wrath  'gainst  wrong  Is  used 
Where  thy  rash  combat  utterly 
The  doer  and  the  deed  confound; 
Unproud  I  move  and  yet  unbowed, 
Where  thou  wast  fed  with  vanity, 
Thou  chlefest  pride— thou  wast  not  proud. 
The  woman  in  her  prime  yet  admits  to  the  child : 
I  am  what  thy  dream- wandering  sense 
Did  shape,  add  thy  fresh  will  decree, 
and  links  the  thought  of  the  future  yet  unlived  with 
this  royal  present,  as  the  present  was  linked  with  the 
past : 
Yet  listen,  child  I  used  to  be  ! 
Nothing  of  thine  I  dare  despise, 
Nor  passion,  deed  nor  fantasy; 
For  lo  !  the  soul  far  years  shall  rise. 
And  with  unripeness  charge  this  hour 
Would  boast  o'er  thine  its  riper  power. 
No  heart  that  is  striving  ever  for  higher  attainments 
but  will  echo  every  note  of  this  song  of  it  life.  Though 
few  of  us  may  attain  to  such  felicity  of  expression, 
many  are  poets  at  heart,  and  therefore  give  love  and 
thanks  to  those  who  express  what  they  dimly  feel.  Yet 
even  the  best  expression  often  leaves  the  poet’s  self 
unsatisfied,  as  witness  these  lines,  poured  forth  by  an¬ 
other:  \ 
These  songs  of  mine,  the  best  that  I  have  sung, 
Are  not  my  best,  for  caged  within  the  lines 
Are  thousands  better,  if  they  would  but  sing  ! 
Artistic  Dressing  of  the  Neck. 
N  OTHING  is  more  enhancing  to  the  general  ap¬ 
pearance  of  a  costume  than  a  becoming  arrange¬ 
ment  at  the  throat.  A  dainty  jabot  of  lace,  a  pretty 
collar,  or  a  soft  plastron  renders  an  otherwise  indi  tt'er- 
ent  toilette  positively  fascinating.  Especially  for  even¬ 
ing  wear  should  one  be  supplied  with  numerous  artistic 
fancies  in  this  line.  With  this  slight  transformation 
at  the  neck,  an  ordinary  street  costume  is  quickly  con¬ 
verted  into  a  charming  evening  gown. 
Any  bodice  is  easily  turned  in  at  the  neck  for  a  Lor¬ 
raine  collar  or  a  frill  of  lace,  as  pictured  in  Fig.  20. 
Either  of  these  is,  as  a  rule,  exceedingly  becoming. 
The  collar  may  be  bought  already  made  (without  the 
lace,  which  must  be  added),  or  it  may  be  made  at  home 
of  a  triple  thickness  of  India  linen.  Point-de-gene 
lace,  two-tliirds  of  an  inch  wide,  is  preferable,  as  it 
holds  starch  nicely  without  appearing  still'.  The  frill 
of  lace  is  made  of  the  very  softest  kind.  Open  Swiss 
embroidery  also  answers  nicely.  The  capes  to  which 
is  sewed  the  lace  or  collar,  are  made  of  thin  cambric. 
Fasten  with  studs  or  tiny  gilt  buttons. 
For  those  who  do  not  favor  this  slig-ht  baring  of  the 
throat,  suitable  arrangements  are  suggested  in  Fig.  21. 
The  jabot  of  silk  crepe  and  ribbons,  is  of  any  becoming 
color,  or  of  white  with  tinted  ribbons.  It  is  pleasing 
with  a  gown  of  somber  hue,  when  made  of  yellow  with 
black  ribbons,  deep  mahogany  with  pale  pink,  navy 
with  pale  blue,  or  of  a  rich  brown  with  cream  ribbons. 
The  collar,  of  folds  of  the  crepe,  is  on  a  foundation  of 
crinoline  fastened  with  hooks  and  eyes.  It  is  inexpen¬ 
sive,  easily  made,  readily  adjusted,  and  a  graceful 
adjunct  to  any  costume.  A  piece  of  hem-stitched  ruff¬ 
ling,  turned  down  in  the  form  of  a  collar,  the  ends 
edged  with  a  full  frill  of  lace,  three  to  five  inches  deep, 
is  a  neat  and  simple  finish  for  the  neck.  Made  of  finer 
material  it  is  appropriate  for  any  occasion. 
Fig.  22  shows  fetching  conceptions  in  shirt  fronts  and 
plastrons,  the  latter  to  be  worn  over  any  gown,  the 
former  under  the  popular  jacket.  The  plastron  is  made 
of  silk,  of  any  desired  color,  finished  at  the  neck  and 
waist  with  heavy  Van  Dyke  trimming. 
Stylish  shirt  fronts  are  made  of  wash  silks,  in  deli¬ 
cate  stripes  or  solid  colors.  Finish  neck  and  front  with 
a  full  frill  of  the  same,  or  a  band  of  Persian  embroid¬ 
ery.  Those  who  are  not  averse  to  appropriating 
masculine  imitations,  will  admire  the  vest  front.  It  is 
made  of  heavy  percale,  finished  with  rows  of  stitching, 
rolling  or  standing  collar  and  silk  knotted  tie.  Most 
bewitching  of  all  is  the  full,  loose  shirt  front  of  fine 
India  linen  or  checked  nainsook.  The  fulness  is  effected 
by  a  tucked  V-shaped  yoke.  The  broad  collar  is  bor¬ 
dered  with  a  cluster  of  tiny  tucks,  and  the  ends  of  the 
lover’s  knot  are  similarly  finished.  ANNA  HINRICHS. 
Simple,  Cheap,  Nutritious,  Delicious. 
CRACKED  WHEAT. — In  a  previous  issue  appeared 
some  questions  about  preparing  and  cooking- 
cracked  wheat.  In  war  times,  back  in  the  sixties,  we 
raised  our  own  wheat,  which  is  not  done  so  much  now 
in  what  were  then  called  the  Western  States.  We 
used  a  g-reat  deal  of  it  then,  and  we  did  not  have  double 
boilers,  and  many  of  us  do  not  now.  No  doubt  they 
are  very  convenient,  but  the  wheat  is  just  as  nice 
cooked  in  the  way  of  which  I  shall  tell  you. 
To  prepare  it,  carefully  look  over  it,  taking’  out  all 
foreign  substances,  and  grind  it  in  a  coffee  mill,  and 
put  it  into  a  basin  or  dish  that  will  hold  twice  as  much 
and  will  also  fit  into  your  steamer.  Fill  the  dish  up 
with  water,  hot  or  cold,  with  salt  enough  to  season 
its  contents.  Put  it  over  a  kettle  of  hot  water  and  let 
the  wheat  cook  three  or  four  hours.  After  it  has  been 
on  long  enough  to  be  thoroughly  scalded,  take  it  off, 
stir  it  well  and  add  more  hot  water,  if  needed.  A 
quart  of  wheat  will  be  sufficient  for  a  good-sized 
family.  Eaten  with  cream  and  sugar,  or  cold  in 
milk  for  supper. 
Hulled  Corn  is  another  dish  that  was  formerly 
much  used  and  we  think  it  very  wholesome.  Our 
mothers  and  grandmothers  used  always  to  prepare  it 
in  early  spring,  after  soap  making,  and  some  of  us  have 
kept  up  the  practice. 
To  prepare  it  we  take  a  couple  of  quarts  of  good, 
bright-looking  corn,  carefully  look  it  over,  blow  out 
all  the  dust,  put  it  in  an  iron  kettle  with  a  quart  of 
lye,  fill  up  with  water,  and  let  it  stand  till  morning  ; 
then  put  it  on  to  boil  and  cook  four  or  five  hours,  or 
until  the  corn  is  twice  its  natural  size,  and  the  hulls 
seem  loose.  At  this  point  take  it  out  near  the  well, 
where  you  can  have  plenty  of  water  without  taking 
too  many  steps.  Pour  it  into  a  colander,  and  put  on 
water  until  it  is  cool,  then  put  it  into  a  pail  or  dishpan 
and  wash  it  in  several  waters,  rubbing  with  the  hands. 
Pour  off  the  water  and  add  more  until  the  hulls  are 
washed  out,  and  the  lye  taste  has  disappeared.  It  is 
then  ready  to  be  put  on  to  boil  in  clear  water  with  salt 
to  season.  Boil  until  tender. 
It  is  good  eaten  as  taken  from  the  kettle,  or  fried  in 
butter  for  breakfast,  and  we  think  it  delicious  eaten 
cold  in  milk. 
We  keepAne  leach  standing  all  summer,  covered,  so 
that  we  can  throw  on  a  pail  or  two  of  water  at  any 
time,  and  obtain  the  lye  so  good  for  cleansing  pur¬ 
poses  also ;  but  no  one  need  go  without  the  dish  of 
hulled  corn  because  of  the  absence  of  the  leach,  for  it 
is  very  easy  to  put  a  couple  of  quarts  of  ashes  into  a 
cloth  bag  and  boil  until  the  strength  is  out.  If  the  lye 
should  be  too  strong,  it  will  eat  the  skin  off  the  corn, 
and  should  be  weakened.  C.  R.  D. 
[The  above  answers  one  question  sent  us  by  a  sub¬ 
scriber,  W.  ft.  M.,  but  a  second  we  are  unable  to  an¬ 
swer.  Do  any  of  our  readers  know  of  any  machinery 
for  the  preparation  of  hulled  corn  ? — Eds.  ] 
A  Voice  from  Ohio. 
IIEN  we  consider  the  great  variety  of  grains, 
fruits  and  vegetables  which  the  American 
climate  and  soils  will  permit  the  American  farmer  to 
raise,  we  are  surprised  that  he,  or  his  wife  will  go  be¬ 
yond  their  own  farm  to  supply  their  table  with  little 
beyond  the  stimulants,  tea  and  coffee,  which  they  deem 
so  very  necessary.  Owing  to  their  more  health-giving 
qualities,  we  should  think  that  the  coming  generation 
should  be  taught  to  use  milk  and  water  (not  combined) 
as  drinks  exclusively;  thereby  saving  this  nation  over 
$100,000,000  yearly,  Some  may  say  just  here  that  it 
costs  to  raise  these  fruits,  grains  and  vegetables.  Yes; 
but  it  costs  more  to  buy  them,  or  their  equivalent  in 
other  things. 
The  farm  surely  ought  to  furnish  the  beef,  pork,  mut¬ 
ton  and  poultry.  With  us  the  beef  and  pork  are  high 
in  summer  and  low  in  winter.  Advantage  is  taken  of 
this  by  many  of  the  women  here,  by  frying  down  a 
quantity  of  beef,  ham,  side  and  sausage,  which,  if  the 
work  be  done  with  care  so  as  to  retain  the  albumen 
and  osmazone  in  their  highest  state,  can  hardly  be  told 
from  fresh  meat  when  used.  The  beef,  besides  being 
used  fried,  comes  in  very  acceptably  in  the  manufac¬ 
ture  of  soups,  beef  tea,  frizzled  beef,  etc.  The  drip¬ 
ping  from  this  “canned ’’meat  is  particularly  fine- 
flavored,  and  can  be  used  for  many  purposes.  For  fry¬ 
ing  fish,  especially  carp,  it  is  better  than  either  butter 
or  lax-d.  If  the  housewife  wants  it  free  from  sediment, 
she  can  tie  a  cloth  over  her  jar  and  strain  it  while  hot. 
The  casting  out  of  the  devil  of  disease 
was  once  a  sign  of  authority. 
Now  we  take  a  little  more  time  about 
it  and  cast  out  devils  by  thousands — we 
do  it  by  knowledge. 
Is  not  a  man  who  is  taken  possession 
of  by  the  germ  of  consumption  possessed 
of  a  devil  ? 
A  little  book  on  careful  living  and 
Scott’s  Emulsion  of  cod-liver  oil  will  tell 
you  how  to  exorcise  him  if  it  can  be  done. 
Free. 
Scott  &  Bownk,  Chemists,  132  South  5th  Avenue,  New  York. 
Your  druggist  keeps  Scott’s  Emulsion  of  cod-liver  oil — all  druggists 
everywhere  do.  SI 
