MOOSE’S BUBAL N 
Mode!; aiut Manners. 
BONNETS AND HATS. 
The large importers have already displayed 
their spring styles before the milliners and 
retail dealers. As anticipated there are 
some changes, though st yles are only mod- 
ilied. In bonnets there are some few general 
changes, which will doubtless rule through¬ 
out the season. In the first place we may re¬ 
mark a decided return to straws. The laces 
which have so long been in vogue, and which 
enabled so many ladies to make their own 
bonnets, have entirely given way. In their 
stead we have all varieties of English braids, 
aud in all colors. 
SHAPES. 
It is rather difficult to distinguish between 
bonnets and huts ; indeedbho chief difference 
seems to be in the trimming and wearing. 
In almost every style Is the influence of the 
Ratagas, which found such favor here last 
winter ; the crown is square, the front turned 
up like a diadem to the hack, which was 
simply faced, and the bonnet was worn on 
the back of the head, leaving the hair ar¬ 
ranged in pompadour stylo, or simply crimp¬ 
ed, as the only face trimming. Later in t he 
season little frills of lace, and twisted ribbon 
were introduced under the brims, and the 
crowns were made soft, with a soft fabric, 
now altogether used, called Grots de Orleans. 
This same shape prevails in every stylo of 
bonnet, but is sufficiently varied to prevent 
its becoming common. The crowns of bon¬ 
nets arc large, square, though not so high as 
formerly. The era of immense structures 
seems to have passed. Sometimes the dia¬ 
dem reaches only to the ears; again it ex 
tends to a point in the back ; and in another 
shape, designed for young ladies, extends all 
around. Bonnets of this description, in line 
flat English braid, are $3.50 and $•!. 
Belgian straw is another beautiful braid but 
is more expensive. The same shapes prevail, 
aud a hut untrimuied costs and $8. French 
chip is destined to become n popular braid; it 
is very pretty and lad> like and trims nicely. 
Among what may be more distinctly called 
bats, there is a style, the (.'nst llliun, u modifi¬ 
cation of the Tyrolean which was seen last 
winter in felt, with the brim turned up at 
one side, and a high-peaked crown. The 
spring shape has a crown decidedly less pro¬ 
nounced ; flic front and back are rather 
pointed and project over the forehead, form¬ 
ing the extreme opposition to the Ratagas 
styles. 
The Japanese is an old-fashioned turban 
with a crown intending to run up to a point, 
but which suddenly becomes square. The 
shape will be popular, as there are so many 
persons to which the turban was becoming 
—the crown, however, is a mere caprice. 
Like other hats it will be worn tilted back. 
Palmetto hats arc now brought to us from 
France instead of Florida. They will be still 
used for neglige, country and sea side. Hats 
woven in basket-work, in shapes like the Pal¬ 
metto are also in the shops. They come in 
gray, brown and white, are lined with silk, 
and trimmed by a profusion of flowers on 
the top. 
TRIMMINGS. 
The change in garniture will be marked 
by the use of less lace, and flowing materi¬ 
als, and an increased use of ribbon and silk. 
Neither will trimming be so abundant, but it 
must be of necessity more artistically arrang¬ 
ed, and require the deft fingers of the mil¬ 
liner, as only practised hands can make bows 
and loops. However, ribbon will not be so 
much used, except for strings, as GroB de Or¬ 
leans, which is cut bias, and Lumg in loops 
mingled with flowers and ostrich tips. 
In most hats aud bonnets shades and colors 
will be used. Among colors there will be 
gray and pink, purple and sage, light pink 
and blue, Nile green and lemon, which is a. 
new color, and plum and blue, as well as the 
different shades of gray, brown and green 
that prevail now so abundn ntly. We beg those, 
venturing to use their own judgment in the 
selection of trimmings, to bestow some care, 
as all the beauty of these contrasts depend on 
the shades that are blended together, mere 
color will not answer. Wo will add also that 
in using them the lighter should be always 
under, or less prominent, except probably 
in hats for opera wear or for full dress. 
FLOWERS. 
Every year flowers approach more and more 
to nature. In order to more fully show this 
the fancy is for faded roses, drooping fKituls, 
sprays of flowers not all in bloom, dried, and 
autumn leaves not in their full color, but dull 
and dying. All those wonderful specimens 
of perfect roses in full beauty are entirely 
out of fashion. The nearer your floral deco¬ 
rations approach a spray gathered from the 
garden, no matter though the petals be rag¬ 
ged, the leaves torn, the more fashionable it 
is. There is also a return to field flowers, 
daisies, periwinkles, morning glories; the 
blue myrrhs arc all as near perfect »«s possi¬ 
ble. Flowers are used more in combination j 
than last, year, but, as in choosing ribbons, 
these should be chosen with great care. 
As we before said, bonnets and hats this 
year will demand the more the milliners' ser¬ 
vices, but we will try to give a few practical I 
hints toward trimming. The less trimming | 
used the more important that it be well dis¬ 
posed. The diadem should be. bound with 
velvet or silk underneath it. Arranged as a 
face trimming is a wreath of buds or little 
flowers, such as the myrrhs, or a twist of 
ribbon and lace. This may extend only to 
the ears, or entirely around. About the 
crown two shades of ribbon, not twisted, but 
oue underneath t he other, a bias strip of Gros 
de Orleans or China crapo is put plainly 
around. On one side are several loose loops 
in which are mingled the flowers or ostrich 
tips, falling with streamers at the back. 
A Ratagas of white chip had the diadem 
bound with black velvet, a wide band of 
black ribbon velvet laid about the crown 
falling in long streamers, and on one side was 
a great bunch of while ribbons with black 
lace. 
A Black Castilian had the edge bound with 
two shades of blue, very dark and very light, 
the light under and exposed about a quarter 
of an inch. The two were put. about tlie 
crown, a long, black feather was caught in 
front and fell over the back, and on the side 
turned up a stff wing of gray-black and 
greenish-blue was placed. 
NOVELTIES. 
Sets of collars and cuffs, embroidered with 
Valleneiennes lace as a frill above the collar 
and edging Hit'cuffs, are veiypopular. The 
chemisette is'embroidered down a few inches, 
to be worn under a dress with rovers. A new 
style is a collar very large for summer wear, 
to be worn with dresses cut low. In every 
case a chemisette is attached. Underslecvcs 
of kilt plaids edged with lace are t o bo worn 
wit h open (sleeves ; they are very pretty but 
we think will soon rumple. The price of 
each of these styles is $5.50, 
Jabots of real lace, consisting of a ruffle 
around the neck, with a straight piece of in¬ 
serting reaching to t he waist, i Ith Iocs on 
either side gathered full enough to fall in 
folds, are very popular. They cost 'l l. Any 
lady could make them for much Ices. For 
overdresses and pulled waists Italian lace of 
exquisite quality, looking quite like real lace, 
Is used. This is advisable, as such quantities 
are necessary and the fashion is a passing 
one. 
From the small pocket-fans lately popular, 
of ivory or tortoise shell, fashion lias veered 
to immense fans in hlack and white, called 
Corisande. They are of silk with flowers 
scattered on the surface, a bunch of roses, a 
spray of lilac, UlUes, or a bunch of red ber¬ 
ries. They ai’c. mounted on tortoise shell or 
ebony sticks. 
Chinese crape shawls arc in vogue for over¬ 
skirts. The embroidery can be easily ar¬ 
ranged in proper shapes. The fringe, which 
is generally not heavy, is cut off, and lace or 
Other fringe substituted. They arc often 
trimmed with blin k velvet bands and Valen¬ 
ciennes inserting. Two bows of black velvet 
and loco loops them high on the hips They 
are worn with double h rote Hub of black vel¬ 
vet and lace. 
vKum'.'itie djeonanm, 
Orientifii| and Useful. 
ZINC POISONING AND WATER PIPES. 
The Boston Journal of Chemistry declares 
that zinc is at least as virulent and fatal a 
|K>ison ns lead, its salts, when taken in small 
quantities, producing nausea; larger doses 
cause vomiting, with violent retching and 
cerebral distress, Some painters a re poisoned 
by zinc paint, and suffer colic similar to that 
caused hy lend. Water in contact with urine 
or “ galvanized ” iron pine, is charged to a 
greater or less extent, with the chloride, the 
protoxide and the carbonate of zinc—all 
poisonous to those who use the water. 
- <*-*-* - 
INFORMATION IN BRIEF. 
To Make Cloth Water-Proof, the Scien¬ 
tific American says:—Into a half bucket of 
soft water put half a pound of sugar- of lead. 
In another half bucket of water, put half «. 
pound alum. Stir till dissolved and then 
mix the two solutions together. Stir well, 
let stand till clear, and pour off. Pnt the gar¬ 
ments in the liquid for 34 hours, take out and 
hang up to diy without wringing. Acetate 
of alumina is hero the water-repelling salt. 
Oiling Harness. - Joseph C. Ault asks 
what he shall oil his new harness with to 
preserve it and keep it pliable. Wo have 
given several recipes heretofore, but we 
would like our readers who have tried them 
to state which is best. 
A Paste that will adhere to bright tin is 
made by applying common flour pasta in 
which about one tablespoonful of brown 
sugar to a quart of paste is mixed. 
WINTER BUTTER MAKING. 
- 
I never heat the milk after straining ; 
strain the milk in tin pans, till about half 
full. I keep it in the pantry, joining the 
kitchen, which 1 think does better than 
warming it; let it stand till the milk is turn¬ 
ed, then I gather a common churning, keep¬ 
ing the cream in the same temperature as I 
do the milk : do not let it stand too loug, till 
bitter or moldy. The “Eastern Pennsylva¬ 
nia Fanner's Wife” must have a strong back, 
or a number of daughters, or a train of serv¬ 
ants, or she never could do all she says with 
the milk before it is ready for skimming. I 
know if I were to do all that extra work in 
addition to the rest of my work, 1 should 
never get it finished, ns I do not keep a serv¬ 
ant, and do my own work. 
If you do not scald your cream in churn¬ 
ing, you will not need to color the hotter 
with carrot or use anything else for coloring. 
1 do not agree altogether with E, P. B. in uot 
washing butter ; if a person lias strength to 
work butter so as to keep well, anil bo sure 
that the buttermilk is all worked out, it is 
all right, If you have not the strength, wash 
twice in fresh, cool water before salting; put 
it away till the next morning ; add more salt, 
work over, take out all the milk and streaks, 
then pack or roll for use. 
A Farmer’s wife. 
-- 
DOMESTIC BREVITIES. 
Saturday ana Washing Day .—I must enter 
a slight protest against Mrs. L. A. O.’splan 
•f taking Saturday for a washing day. If 
there is anything that looks especially heath¬ 
enish to mo it is the sight of clothes out to 
dry on t he Sabbath ; and 1 think there is 
usually enough to do on Saturday without 
t he additional work and discomfort of wash¬ 
ing. My rule Is to do my baking, either on 
Friday or Saturday, and enough of it to last 
over Monday, which day I set. apart for 
washing, and then 1 can take advantage of 
all. the nice days following for drying, and 
have plenty of time for ironing the clothes. 
A cheap yet. excellent Jelly Colte.—Two tea¬ 
cups of flour, one of sugar, one of sweet 
milk, tlu-ee tablespoon I'uls of butter, two 
tea-spoons of cream of tarter, one of soda, 
one egg. Rub t he butter and sugar together; 
then, having beaten the egg, stiralt together ; 
bake in four parts in a common milk pan. 
Spread jelly between. If jelly becomes 
hard so as not to spread smooth on soft cake, 
take jt on a plate and mash with a knife un¬ 
til it will spreud.— a. r. r. 
- I n Improved Pounder for washing is 
wanted by one of t he lady correspondents of 
the Rural New-Yorker —“one to cover a 
larger space, light, and perforated so that 
water may pas: up and fall back in such 
a manner as to strike with force upon the 
clothes.” She adds, “ Will not some enter¬ 
prising man invent one ?” This lady lias 
never found a washing machine to meet her 
wants ; but there are such machines. 
J. m. w. 
To remove Crease Spots from Woolen 
Goods. —Place a piece of bi-own paper under 
aud over t he soiled spot in your garment, and 
set a warm smoothing iron on the top, re¬ 
moving the paper frequently and plucinga 
clean piece next to the doth, until the paper 
no longer becomes soiled. Alcohol applied 
to the soiled pari will also remove grease 
spots, but this sometimes injures the color,- 
Corn Bread.—To all that do not already 
use this recipe we will give it, as we think it 
the way to make corn bread. Take two pints 
sweet milk, two-thirds cuji of molasses, two 
cups flour and four of meal ; add nearly a 
tablespoonful of soda. Bake slowly two 
hours, so the. crust will be tender when taken 
out. 
Fried Pies.— Prepare the crust the same 
as for sweet fried cakes, spiced ; roll thin, 
about the size of small saueo-platos, and till 
with sifted cider apple sauce, spiced and 
sweetened to suit the taste (I prefer cinna¬ 
mon and doves or allspice) ; cover them with 
the crust, being careful to fasten the edges, 
and fry in hot fat. 
To Make Salt, Pork Fresh. — Place the 
slices in a pan of sour milk, soak over night, 
and in the morning wash them with cold 
water ; fry- as usual, and you will have fresh 
1 pork for breakfast! Pork may also be fresh- 
I ened by boiling in sour or sweet milk, with¬ 
out previously soaking it.—M. D. B,, Knowles- 
\ title, Y. Y. 
Italian Sausage.— An American in Italy 
who fell in love with Italian sausage found 
that it. was made of equal parts of beef and 
pork, hashed or chopped well together, to 
which is added one pound of salt and one 
pound of pepper for evei-y 100 pounds of 
meat; it is put in strong sldns and smoked. 
Simple Steamed Corn Pudding. —Take a 
pint or t wo of buttermilk, add a small table¬ 
spoon of soda ; thicken, about us for corn 
bread, with one-third flour, and two-thirds 
Indian meal ; fruit-, green or dried, is a great 
addition. To tie eaten, warm with sweetened 
cream. 
Mouse-proof Mortar. —l have found a stiff 
mortar, composed of nine parts of wood 
ashes to one of wheat flour, wet up with 
warm water, effectual in stopping the holes 
of mice in plastered walls, when common 
lime mortar was insufficient.—j. m. w. 
Crullers. —I will send you a good receipt for 
cmllera:—One cup of sugar, ono of sour 
or buttermilk, one egg, otie largo tablespoon 
of butter, one large teaspoon of soda ; nut¬ 
meg. Be sure and have the lard hot before 
trying to fry them,— Mrs. J. 8. C. 
Good pie cruel is mndo by wetting it up 
with cream instead of water, and not taking 
so much lard for shortening. It is sweet, ten¬ 
der and melting, and a good deal more 
healthy. I should have said, I take sour 
cream.—M rs. A. 8. 
Egg Toast, (very good).—Cut your dry bread 
in thin slices and dip in cold water, then in 
beaten egg (in which a little salt has been 
sprinkled) and fry in hot butler or drippings. 
Two eggs will be sufficient. Try it. 
lieripcs Asked For. — Millie C. asks for a 
recipe for making coooanut cake, using the 
prepared coeoanut and the white’s of the 
eggs only ; also, how to make a good apple 
pudding. 
To Prepare Mustard for the Table .—Mix 
with boiling water to the consistency of thick 
paste ; thin with strong vinegar, and keep 
well covered.— m. 
To Park Eggs. —Place, them in wooden 
vessels in salt, with tlie small end down¬ 
wards, and set them in a cool place.— m, d. b. 
Good Cookies. —One cup sugar, one good 
thick cream, one teaspoon soda ; season with 
caraway. 
SHAVING FLUID. 
Take of white hard soap (in shavings) j/flb.; 
Rlcohol. tpt.; water, If pt.; perfume (atwill), 
q. s. Put them in a strong bottle, cork it 
close, set it in warm water for a short time, 
aud occasionally agitate it briskly until solu¬ 
tion is complete. After repose, pour off the 
clean portion from the dregs into clean bot¬ 
tles for use, and at once closely cork them. If 
the solution be not sufficiently transparent, a 
little alcohol should be added to it before 
decantation. 
Take of white soft soap, lb.; liquor of 
potassa, 3 11. dr.; alcohol, 1 pint.; perfume 
(at will), q. s. Proceed as before. The pro¬ 
duct of both is excellent. Ry simply rubbing 
a few drops on the skin, and applying the 
shaving-brush, previously slightly dipped in 
water, a good lather is produced. — Druggists 1 
Circular. 
-+♦+---- 
FOR CHAPPED HANDS AND LIPS. 
The following recipe for chapped hands 
was much approved during the siege of Paris ; 
Tincture of aloes 3 to ! parts; glycerine 30 
(•arts, M, On retiring to bed, a piece of cloth 
ivet with tin's is to be applied over the chap¬ 
ped places, and the hands then gloved. 
A good recipe for chapped lips is tlie fol¬ 
lowing:— Spermaceti, four drams: white 
wax, one drain ; oil of almonds, two troy 
ounces ; glycerine, one troy ounce. Melt the 
spermaceti, wax, and oil together, and when 
cooling, stir in the glycerine and pcrl'umo. 
■--- 
APERIENT AND ALTERATIVE FOR 
'CHILDREN. 
The Georgia Medical Companion com¬ 
mends this formula for children suffering 
from dyspepsia, with offensive breath, acid 
eructations, aud constipation :—Sodae bicar- 
bonatis, grs. xx ; Tr. rhei, f. dr. ij ; Infus. 
columbse ; Decoc. taruxaci, aa f. dr, vii. M. 
Two teaspoonfuls to be taken night and 
morning. For a child one year old. 
—-- 
FRECKLE LOTION. 
The following is commended by the Drug¬ 
gists’ Circular, as a preparation for this pur- 
; pose wluch does not coutuin mercury :—Mu¬ 
riate of ammonia, 1 drum; distilled water, 7 
ounces ; Cologne water, 3 drams. 
