Will not our readers find time to send liorse radish and enough cider vinegar 
us their opinions on questions discussed to cover them. Bring them to a boil, 
in our home department ? They are at put them in cans and seal. The season- 
liberty to express their opinions either ing in either of these recipes is not 
way, to commend or condemn what has arbitrary. I sometimes add an onion or 
been said by the editor or contributors, two to a part of them, a little sugar to 
And we shall not think it amiss if they another portion and some curry powder 
remind us that some subject of interest to a third. 
has been forgotten or neglected. Mustard Pickles.—O ne quart of small 
water, one quart of vinegar and one tea- live within six miles of the city of Akron, 
cupful of salt. Drain carefully, return O., where street cars have been in use 
them to the preserving kettle and pour for 10 years, and within a mile of a rail- 
over them four quarts of vinegar in road station where many trains stop 
which the following ingredients have daily. Neither is their father a poor or 
been previously mixed : Two pounds of illiterate man. He is a very intelligent 
brown sugar, half a pound of ground farmer, with a fair education, than whom 
mustard, two tablespoonfuls each of there are not a half dozen better, neater, 
ground cloves, ginger and cinnamon, and or more thorough farmers in Ohio. His 
cucumbers, one quart of button onions, 
The Prussian University of Gottingen one quart of sliced celery, one quart of 
has recently conferred the degree of tender string beans, two quarts of cauli- 
Doctor of Philosophy on Miss Grace Chis¬ 
holm, an English woman who had quali¬ 
fied for the B. A. degree, both at Cam¬ 
bridge and Oxford, and was denied it on 
account of her sex. Until 1893, the Uni¬ 
versity of Gottingen was absolutely 
closed to all but male students ; but 
since Miss Chisholm gained entrance, 
two American women have been ad¬ 
mitted. 
* 
Rebecca Harding Davis recently con¬ 
tributed an article to the Century Maga¬ 
zine on home life in New England. Her 
descriptions need not be considered as 
applying in general, but they are true of 
some individuals. She says of the New 
England farmer, “ He is stingy of love, 
of friendship, of emotion. * * * He 
has given up the lofty Puritan faith, and 
has kept the objeetionable Puritan tem¬ 
perament. I do not deny that beneath 
this hard, bare exterior, his soul is often 
true and generous, and even tender ; but 
it is certain that he has worn the iron 
armor of self-control bequeathed to him 
by his ancestors, so long that his soul 
would feel indecently naked without 
it.’’ She is rather a generous critic to 
call stinginess of affection self-control. 
Family affection should be like a spring 
of water, always bubbling over with 
cheerfulness and ready to refresh every 
one. Do you think that a thirsty man 
in a dry field, would be glad to know 
that beneath the dry grass some 25 or 50 
feet, is a never failing vein of pure 
water ? Love is one of the well-springs 
of human happiness. But the hearts of 
some families are closed tighter than the 
best rooms. Only funerals can open them. 
PICKLES. 
E are requested to give recipes for 
preparing cucumber pickles, and 
reprint from The R. N.-Y. of 1890, some 
contributed by S. A. Little, an excellent 
authority on such matters : 
Pour about one gallon of saturated 
brine into a small barrel. Put the cucum¬ 
bers into the barrel as collected, rinsing 
off the earth which clings to them, very 
carefully, as they must not be bruised. 
When putting cucumbers into the barrel 
each time add about as much bulk of 
salt as j’ou have of cucumbers. Keep 
them covered with a cloth, or, better 
yet, put them into a large, strong bag, 
and have them weighted so they will not 
rise above the brine. Cucumbers will 
keep for years in brine, and may be 
freshened when needed for use. 
For 200 pickles take one ounce of 
cloves, two ounces of allspice, four 
ounces of white mustard, two ounces of 
alum, one teacupful of salt, and vinegar 
enough to cover the pickles. Put the 
pickles into fruit cans ; heat the vinegar 
and spices together and pour over them 
while warm, filling the cans to the brim. 
Screw down the covers and feel assured 
that you will have good pickles when 
you want them. 
Flint Pickles. —Make a brine of one 
cupful of salt to each gallon of water. 
Pour it boiling-hot over a 'ar of cucum¬ 
bers for six successive mornings. The 
same brine may be used by turning it off 
and rescalding. After the last scalding 
rinse the pickles in cold water and put 
them into a granite-iron preserving 
kettle with two red peppers, a little sliced 
flower divided into small sections, and 
six green peppers sliced. Put the vege¬ 
tables into a weak brine and leave them 
overnight, then scald until tender in the 
same brine. It is better to keep the 
cauliflower by itself as it must not be 
over cooked. Drain the vegetables care¬ 
fully. Prepare a dressing by mixing six 
tablespoonfuls of ground mustard, one 
tablespoonful of turmeric, 1% cupful of 
sugar and one cupful of flour, with a 
little cold vinegar, stirring it into two 
quarts of boiling vinegar. When it comes 
again to a boil put in the vegetables, 
and let them heat through in the dress¬ 
ing. When hot, put into wide-mouthed 
bottles. It is not necessary that they 
should be self-sealing, as the pickle is 
not difficult to keep. 
Late cauliflower is the best to use for 
picKles, as insects are not nearly so 
troublesome in it after light frosts. The 
other vegetables needed for the pickles 
may be canned in weak vinegar if they 
mature before the cauliflower is ready. 
Tomato Catsup. —For each gallon of 
ripe tomatoes use four tablespoonfuls of 
black pepper, three tablespoonfuls of 
ground mustard, one teaspoonful of all¬ 
spice, one teaspoonful of cloves and a 
wee pinch of Cayenne. Simmer slowly 
for three or four hours, then strain 
through a sieve, bottle and cork securely. 
One feels safer if the corks and the tops 
of the bottles are dipped into hot wax. 
Chopped Pickles.— Chop half a bushel 
of green tomatoes, one head of celery, 
one dozen onions, and one dozen of green 
peppers very fine, and mix with them 
one pint of salt. Let them stand over 
night. Drain them carefully the next 
morning, cover them with good cider 
vinegar and cook them until tender, or 
about an hour. While they are cooking, 
mix one pound of brown sugar, two 
tablespoonfuls of cinnamon, one table- 
spoonful each of allspice, cloves and 
black pepper, half a cupful of yellow 
mustard, one pint of grated horseradish, 
with vinegar enough to make them 
smooth. Stir the spices into the hot 
pickles and put them into wide-mouthed 
bottles while hot. This pickle will keep 
for years and is very appetizing. 
Haydon Salad. —Mix four quarts of 
chopped cabbage, two quarts of chop¬ 
ped green tomatoes, one pint of chopped 
green peppers, from which the seeds 
have been removed, and one quart of 
chopped onions. Drain carefully. Take 
four tablespoonfuls of mixed mustard, 
two tablespoonfuls of ground ginger, 
one tablespoonful of ground cloves, two 
tablespoonfuls of salt, two ounces of 
turmeric and two pounds of brown sugar. 
Mix smooth with one pint of cold vinegar. 
Put three pints of vinegar into a granite 
kettle, add the mixed spices and one 
ounce of whole celery seed. Put in the 
vegetables and boil slowly for 20 minutes. 
Seal in fruit cans. 
Green Tomato Pickles. —In slicing 
green tomatoes for pickles it is well to 
take a slice from the stem end and one 
from the blossom end of each tomato for 
chopped pickle, as these pieces do just 
as well for this purpose, and they do not 
look as nice and smooth as one wants 
green tomatoes to look. Take one peck 
of sliced green tomatoes, with six large 
onions, sliced, and boil them for five 
minutes in a mixture of two quarts of 
six green peppers chopped fine. Boil 15 
minutes, and seal in fruit jars. 
TWO DAINTY DOILIES. 
HE smaller of the two doilies shown 
at Fig. 185, is some four inches 
across, and is made of fine butchers’ 
linen, outlined in white wash silk, but¬ 
tonhole stitch. It is designed for a per¬ 
fumery bottle, and nothing could be 
much more delicate for a toilet table. 
The design in black and white can give 
no idea of the daintiness of the white 
silk on fine linen in such a pansy design. 
The other design is about six inches in 
diameter, and is worked in yellow silk 
TWO DAINTY DOILIES. Fig. 185. 
on linen of medium thickness, button¬ 
hole stitch, as in the case of the other 
doily. It is intended for individual 
water glasses, and may match the “ tea 
cloth” that is in use upon the table, both 
in material and in color of silk used. 
The effect of the delicate yellow upon 
the pure white linen, is much daintier 
than any black and white sketch can 
represent. 
HELPS TO EDUCATION. 
TAKING THE CHILDREN TO TOWN. 
KNOW of a family of five children, 
the oldest a girl of 11, and the next 
older a boy of nine, none of whom, up 
to about a year ago, had ever seen a 
street car, or rode on a steam or street 
railroad. Perhaps you imagine that they 
live in some backwoods settlement, with 
no railroad within a score of miles. If 
so, 3 >ou are very much mistaken ; they 
children are well clothed, and he has a 
good outfit of farm and household tools. 
This neglect to give his children some 
simple advantages in the way of educa¬ 
tion outside of the common school, comes 
mainly, I think, from the dislike of being 
bothered with a child when he goes to 
town. The mother has plenty to do 
without getting a child ready to go to the 
city, and, as there are several children 
to play together, the parents have got 
in the way of going to town and leaving 
them at home. So they are growing up 
in the midst of high civilization, igno¬ 
rant of much that would make their 
lives brighter, and greatly broaden and 
strengthen the education they are get¬ 
ting at the district school. 
During the berry season, I make daily 
trips to Akron. On my afternoon trips, 
my youngest boy, eight years old, ac¬ 
companies me, and the amount that he 
sees, and the information that he gathers, 
are astonishing. Akron is a city of only 
30,000, yet it has many miles of brick 
and stone pavements, and trolley rail¬ 
roads, and the city fathers are not a whit 
behind those of larger cities in permit¬ 
ting the streets to be torn up all summer 
long ; so the building of sewers, the 
laying of gas and water pipes and con¬ 
nections, the building of switches, and 
all the advanced processes necessary in 
keeping up with modern civilization, are 
in sight. My little boy is becoming as 
familiar with the construction of these 
things as city boys are ; more so, in fact, 
because it has the charm of novelty, and 
he observes much more carefully. While 
I am making sales or doing necessary 
errands, he is observing closely the 
methods of grocers and merchants, and 
tells me how they carefully arrange 
their goods so as to hide defects, and pre¬ 
sent the most pleasing appearance. 
The progress made in building houses, 
the peculiarities of their architecture, 
the dress and games of city children, the 
various styles of bicycles and carriages, 
all attract his attention, and lead to 
f HIM 
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