A hygienic sewing machine treadle 
has been invented in England, which is 
operated by swinging the feet backward 
and forward, movements which tire the 
muscles much less than the old way. 
* 
The correspondence columns of various 
papers seem to indicate that he is get¬ 
ting very numerous, the young man who 
is very diligent in “keeping company,” 
and very wary of “ declaring his inten¬ 
tions,” as the troubled maidens delicately 
express it. We haven’t seen any “new- 
woman” advice given on the subject, 
and we think that it’s a case where it is 
needed. If a woman may marry a man 
to get rid of him, why should we not 
allow her the privilege of proposing, 
that she may rid herself of this dog-in- 
the-manger class ? What do you think 
about it ? 
* 
In the late campaign in Maryland, a 
young lady of 17 took an active part, 
making many public speeches, champion¬ 
ing the farmers’ rights, the temper¬ 
ance cause, but, above all, declaring for 
children’s rights. The political machine 
which she opposed, it was claimed, had 
defeated every measure brought forward 
to improve the public schools, and to 
abolish the curse of child labor. Her 
most elaborate argument had to do with 
the questions touching the employment 
of children in Maryland’s factories, and 
the condition of the elementary school 
system of Maryland. Her attitude to¬ 
ward this particular political influence 
was shared by the people, resulting in 
the machine’s defeat. 
* 
Has any one used the alarm clock as a 
reminder in the kitchen ? When very 
busy, you may have something special 
to attend to at a certain time—it may be 
a cake in the oven—and there may be 
danger of forgetting it. Set the alarm 
at the proper time, and it will not fail to 
remind you, leaving you free, mean¬ 
while, from that worry of trying to re¬ 
member. Or, when you wish to escape 
the kitchen for awhile to rest and read, 
it is so much better than watching the 
clock to have the clock remind you at 
the right time. A small clock with alarm 
bell, costs about a dollar, and will save 
any amount of nervous energy in a year. 
ONE GIRL’S CAREER. 
{Concluded.) 
0US1N PERSIS looked at Winifred 
doubtfully. “ Well,” she answered, 
“I will give my opinion in a few words, 
for it is late, and you are tired. I think 
that you should use only half fine white 
flour in bread, the other half either 
entire wheat, oatmeal, rye, or corn, with 
little if any shortening besides milk, and 
not eat it hot, unless very light and well 
baked. Eschew puddings made with 
shortening, and all cake except sponge 
cake and cookies, not too sweet, and for 
flavoring use extracts rather than spices. 
Eat most of the vegetables, and much 
fruit, either plain or stewed, but not 
made into pie. Avoid pork and pork 
fat, but have an abundance of the foods 
containing a large proportion of muscle- 
makers—lean meat of all kinds, eggs, 
fish, cheese, milk, oats, peas and beans. 
And last, but not least, chew your food, 
and do not drink until you have finished 
eating.” 
Winifred looked thoughtful. “I’m 
afraid,” she said, slowly, “ that it would 
be very difficult to make them eat those 
things, they are so notional.” 
“Of course they would have to be 
educated up to it—gradually accustomed 
to the change,” said Cousin Persis. 
“ And, Winnie, you were speaking the 
other day of finding your work in the 
world. May not this be your work, now ? 
I notice that Robert, with this unsatis¬ 
fied hunger upon him, is always mixing 
up messes to drink—sweetened water, 
root beer, and all sorts of things. It is 
a bad symptom. Of course there is no 
danger of your father ; but boys have so 
many temptations—I tremble for them 
all.” 
“ But I know nothing whatever about 
cooking,” said Winifred, mournfully ; 
“and mother prides herself on having 
the very best way of doing everything. 
I am not even sure that she would let 
me try to cook.” 
“ It seems to me that your inexperi¬ 
ence is an advantage,” said Cousin Persis. 
“The whole family will be disposed to 
be lenient, and make the best of your 
efforts, and that will give scope for the 
educational part of the scheme. I think, 
also, that your mother would see the 
wisdom of your learning to cook, and let 
you have that for your part of the work. 
I think that she would do almost any¬ 
thing to keep you at home.” 
Winifred’s color came and went, and 
her eyes grew bright. “If I only could 
-,” she said, half to herself. 
Cousin Persis smiled. “I will send 
you some books. And now go to bed, 
and get a good sleep,” she added, kissing 
her, and pushing her gently from the 
room. 
Cousin Persis went away the next 
mOrning, and in due time the books she 
had promised came. Winifred pored 
over them, finding them of more absorb¬ 
ing interest than any novel she had ever 
read. There was a small work on chem¬ 
istry, a larger book on physiology and 
hygiene, a pamphlet on “ food values,” 
and—Mrs. Lincoln’s cookbook. 
Winifred had already taken upon her¬ 
self much of the cooking, and had begun 
the education of the family taste by using 
less and less spice, white flour, pork and 
shortening. The cookbook opened up a 
new and delightful field of experiment. 
Gems, wheat, rye or Indian, in part, soon 
became the regular bread for breakfast, 
with steak, or fish, or eggs, in place of 
fried pork or ham, and fruit, or fruit 
sauce, in place of pie. Sometimes she 
had rolled oats, or Rex wheat, or steam¬ 
ed brown bread; sometimes baked beans, 
a vegetable soup, or pea soup. 
She took much thought for the din¬ 
ners, and always endeavored to have 
something warm for supper. In short, 
she made a business of cooking health¬ 
ful, nourishing, appetizing food for the 
family. Her experiments were a source 
of great interest to her father and 
brother, who always came to the table 
curious to see what Winnie had got “this 
time.” Mrs. Day partook of what was 
set before her with a sort of condescend¬ 
ing contempt for Winnie’s new-fangled 
ideas, and often bewailed the utter im¬ 
probability of her ever becoming a good 
cook. She refused to acknowledge that 
the cessation of her stomach trouble and 
of Winifred’s headaches, was even re¬ 
motely due to what they ate. 
Gradually, very gradually, Winifred 
educated the family to preferring a very 
different style of cookery from that to 
which they had been accustomed. Gradu¬ 
ally, also, Mr. Day and Robert ceased to 
desire stimulants in the form of rich 
pastry, spice, strong condiments, ana 
strangely compounded beverages, and 
rose from each meal with a feeling of 
perfect satisfaction. 
Winifred shed a few tears of joy, and 
felt that she had chosen her work wisely, 
when she accidentally overheard a frag¬ 
ment of conversation between her father 
and his brother, during a visit of the 
latter. “—awhile, a year and a half 
ago,” Mr. Day was saying, “ that I had 
a horrible craving for liquor. It seemed 
as though I must have it, and—well—it 
makes me shudder to think how little 
strength I had to resist temptation. 
Thank God, after a time the craving 
passed away — entirely — mysteriously, 
and I pray that it may never come 
again.” r. bobbins. 
A MODEL KITCHEN. 
F course my “ Castle in Spain” has 
a kitchen, for if it be true that 
We may live without friends, we may live with¬ 
out books, 
But civilized man cannot live without cooks, 
it is equally true that the cook must 
have a kitchen—a room arranged for 
cooking. My ideal is not a large room ; 
it is a step saver, so it is just large 
enough to contain the cook, her tools 
and materials. It is light and airy, for 
here if anywhere, are needed light and 
a pure atmosphere. There are no rock¬ 
ing chairs and lounges in it, as it is not 
designed for a resting place, but is 
simply a workshop, whence shall come 
good, wholesome food. 
Ceiling, floor and wainscoting are of 
hard pine, and the small amount of 
plastered wall visible, is painted a cool 
gray. All wood work is as plain as pos¬ 
sible, with no superfluous moldings, and 
is oiled and varnished, that it may be 
easily cleaned. 
The large range is placed near the 
sink, over which are faucets for hot and 
cold water. A good-sized kitchen table 
is next in order, and between the two 
windows is a shelf table that can hang 
against the wall when not in use. This 
is especially for molding bread, pastry, 
etc., and is adjusted to the height suited 
to the cook’s back. Over this hangs a 
shallow cabinet with doors, for the ac¬ 
commodation of all the small utensils in 
daily use. Over the back of the range 
is a larger one, similar to it, for tin ware. 
Cupboards and drawers form the par¬ 
tition between diningroom and kitchen, 
half of them so arranged that they may 
be opened from either room. The draw¬ 
ers are plainly labeled, and even a green 
cook can find things. A small room 
opening near the range holds coal hod 
and wood box, and above these is a light 
closet for iron ware, brushes, brooms 
and other unbeautiful necessities. Dark 
little kettle closets are a snare to the 
average hired girl, and not infrequently 
to madame herself ; therefore, ours shall 
be light. A dumbwaiter in the corner 
stands ready to do errands to the cellar, 
and if the cook dons her thinking cap, 
with her big kitchen apron, she may do 
her work as easily here as in any other 
kitchen. 
A large flour chest on rollers may be 
stowed away under the table ; but per¬ 
taining to my ideal kitchen, there is an 
especial place for this in an ideal store¬ 
room, where there is sugar by the bar¬ 
rel, soap by the box and all other every¬ 
day necessities, in wholesale quantities, 
such as I hope all farmers will some 
time see the economy of buying. 
MARY MANN. 
A PLEA FOR EARLY HOURS. 
NLY a few days ago, I heard a man 
remark that he did not believe in 
putting children early to bed, for he re¬ 
membered what a hardship it was to him 
when a small boy. Frequently we hear 
mothers say that they haven’t the heart 
to make their children go to bed early 
when they enjoy sitting up so much. It 
seems to mo a very weak sort of love to 
allow children to do what they like, 
when it is not good for them. Almost 
any reliable physician or medical work 
will tell you that one hour of sleep be¬ 
fore midnight is worth two afterward. 
When one sees hollow-eyed, pale-faced 
little folks, who are nervous and excit¬ 
able, it is quite likely that they sit up 
late at night. 
One writer, well-known to the reading 
public, Laura E. Richards, touches on 
an entirely different side of the ques¬ 
tion, which is of quite as much import¬ 
ance as the health point of view. She 
says: “ The child who sits up nights, 
hears the gossip of the town or village, 
and learns to observe and comment on 
the dress, ways and lives of the neigh¬ 
bors. If there is a ‘ show’ at the hall, 
she goes with her parents, and sits for 
two or three hours in the close, hot air, 
her nerves tingling with excitement, her 
brain retaining pictures which may 
haunt her dreams, or prevent her from 
having any dreams by keeping her 
awake. If there is a party, she goes be¬ 
cause she is so cute ; it’s real comical to 
hear her talk about folks.” 
If the mothers all over this country 
could only realize how much it means 
toward keeping children well, strong 
and happy, I feel sure that one and all 
would vote for early hours. A sensible 
little mother who is doing her own 
work this winter for a family of five, 
and who has never been very strong, 
said to me lately : “I am getting along 
very nicely, and one chief reason is be¬ 
cause my two boys (aged nod 6) go 
to bed at five o’clock every night, and 
my evenings are free to rest or go as I 
please.” 
One of the things I thank my good 
mother most for during my early life, is 
in giving us all plenty of sleep. I was a 
frail child, and had I been allowed to 
sit up nights, as did so many of my ac¬ 
quaintances, I would have broken down 
completely ; but until we were 14 years 
old, we were compelled to go to bed at 
eight o'clock. In that way, we laid up 
strength which has helped us all through 
life. The frailest children, if rightly 
cared for—and by that I mean, given 
plenty of wholesome, nutritious food, 
early hours and regularity in every¬ 
thing—often become stronger and more 
enduring than those who are born well 
and strong. A nervous little lad of four 
years, has his supper of bread and milk 
or bread and butter and fruit at five 
o’clock every night; afterward some 
stories are read to him, and before six 
he is sound asleep. He is growing 
starving! 
There is more than one 
way of starving' the body. 
To be of use to the body food 
must be united with oxygen. 
The oxygen obtained from 
the air is carried to all parts 
of the body by the red cor¬ 
puscles of the blood. The 
smallest drop of blood con¬ 
tains millions of these. 
When these corpuscles are 
deficient in number, there 
is paleness, loss of appetite, 
general weakness and re¬ 
duction in we ght. A rem¬ 
edy is demanded which 
will make red corpuscles. 
Scott’s Emulsion of Cod- 
liver Oil, with the hypo- 
phosphites, has long been 
known to have the especial 
property of increasing the 
red corpuscles of the bio d. 
This is why its use is fol¬ 
lowed by richer blood, red¬ 
der cheeks, increased appe¬ 
tite and good health. 
