n 
jyfjE  3 
MOORE’S  RURAL  NEW-YORKER, 
Jionustit  Crononti). 
^  -o 
A  WRINKLE  FOR  THE  YOUNG  PEOPLE. 
In  view  of  the  cares  and  responsibilities  of 
housekeeping,  a  yorrng  woman  canjiot  begin  too 
early  to  cultivate  an  ac<iuaintance  \rith  culinaiy 
art ;  and  tlioro  i.s  no  better  way  of  acquiring  and 
retaining  this  knowledge  than  by  setting  up  a 
private  redpo  Ixxtk,  in  which  to  jot  dow  n  all  tried 
an(h  proved  rociixjs,  worthy  of  such  distinotion, 
that  may  be  met  with,  either  at  tho  family  board, 
or  at  the  tabic  of  a  friend.  I  began  tlio  practice 
when  about  12  years  of  age,  at  the  instigation  of 
an  cxpcricnccid  matron,  herself  a  model  of  order 
in  ovorj-tbing  relating  to  housukcoping,  and  sub- 
8C(2Ucnt  observation  lias  often  madonic  lookback 
on  her  friendly  counsel  with  respect  and  grati¬ 
tude,  aud  say  to  myself  llial  even  in  worldly 
things,  “  A  word  Hi>okeu  in  season,  how  good  is 
it.”  That  these  remarks  inuy  he  cipially  useful  to 
some  young  asjiirant  topro.speetive  duties,  I  pro¬ 
ceed  to  give  a  few  hints  to  those  who  may  feel 
inclined  to  adopt  tho  plan. 
First,  then,  lei  extreme  simplicity  of  arrange¬ 
ment  clmracterizo  tho  start.  In  tlie  first  liush  of 
tho  new  idea,  It  may  he  very  amusing  to  divide 
and  classify,  but  as  the  novelty  wears  off  those 
elaborate  devices  become  irksome,  and  may  tend 
to  disgust  altogether.  All  that  is  wanted  is  a 
blank  ruled  book  of  a  suitable  size,  and  after 
numbering  the  pages,  ami  writing  the  luime  of 
the  owner,  aud  the  date,  it  is  ready  for  work, 
which  may  be  jiroeecded  w  itb  as  follows : 
Never  take  a  recipe  on  trust,  or  even  on  tho  re¬ 
commendation  of  a  friend  ;  try  it  yoimself  boforo 
entering  it  iu  your  book — ^you  will  thus  bo  saved 
the  paiu  of  linding  out,  too  late,  probably  from 
an  error  in  diction,  that  it  does  not  turn  out  well, 
when  by  adhering  strictly  to  tho  rule,  to  enter 
nothing  till  you  have  tostod  it,  you  know  at  once 
that  all  yom'  recipes  can  bo  depended  on,  and 
that  there  is  no  mistake  about  them.  How  often 
in  reading  a  reci[vo  iu  a  cookery  book,  you  think 
That  look.s  promising !  I  wish  1  know  if  it  would 
answer.  With  your  □\vu  book  you  need  not  be  at 
such  a  loss ;  yon  have  there  couAdouce  that  Is  not 
misplaced,  and  conridenca  m  what  yon  are  about, 
is  generally  half  tho  buttle.  Tborororo,  wo 
woiAd  say— write  down  everytlung  you  can  make 
yourself,  from  a  water-gruel  to  pale  lU  foie  'jrae; 
aud  with  your  book,  and  your  knowiedgo,  you  may 
take  tlio  world,  broadside  on,  and  when  other 
trades  fail,  you  can  wet  uji  a  re.staiirant ;  or  go  out 
as  chefde  euisiue. 
Some  recommend  tho  plan  of  dividing  the  Imok 
into  doimrtments,  as  wo  wee  in  works  on  cookery 
— Ash  by  itself — soup  by  itself,  Ac  ;  but  as  I  said 
before,  I  think  that  all  such  divisions  interfuro 
with  tho  Himplicity  of  arrangement,  whicli  i.s  tho 
surest  moans  of  encouragement  in  what  might 
otherwi.se  become  a  distaateful  task.  In  proimring 
a  work  on  cookery  for  tho  press,  of  coiirso  it  i,s 
absolutely  necessary  that  everytliing  should  ho 
classiAed,  and  as  iu  that  ease  tlio  whole  is  com¬ 
pleted  at  once,  it  becomes  comparutivcly  easy. 
But  in  a  private  book— added  to  during  tlio  most 
part  of  a  lifetime — it  is  very  different,  and  there 
is  no  better  plan  than  ju.it  to  jot  down  recipes  us 
they  tm'ii  up,  tmsting  to  tho  index  and  the  num¬ 
bering  of  the  pages  to  Aud  what  is  wanted  at  a 
glance. 
[We  And  the  above  iu  the  English  Ag.  Gazette 
and  we  commend  it  to  our  young  lady  readers 
especially,  though  older  ones  may  follow  its  sug¬ 
gestions  with,  wo  doubt  not,  happy  results.  We 
would  add  this  word  of  advico — let  tho  recipe 
book  bo  made  of  strong  paper  aud  dui’ably  put 
together.] 
- - 
ORIGINAL  RECIPES. 
Strawberries  and  Claret. — Over  three  quarts 
of  strawberries  pour  one  bottle  of  good  claret 
wine  ;  add  sugar  to  siut  the  taste. 
M'hip  Cream. — Boat  the  whites  of  three  eggs 
to  a  stiff  froth ;  add  a  jiiut  of  thick,  sweet  cream ; 
sugar  and  Aavor  to  taste;  whip  the  whole  to¬ 
gether  to  a  froth. 
Strawberry  Cream. — Mash  the  fruit  gently  ; 
drain  it  on  a  sieve ;  when  well  drained  (with¬ 
out  being  pressed),  add  sugar  and  cream  to  the 
juice,  and  if  too  thick,  a  little  milk ;  whisk  it  in  a 
bowl,  and  as  the  froth  rises  lay  it  on  a  sieve ; 
when  no  more  will  rise,  juit  tho  cream  in  a  dish 
aud  lay  the  froth  upon  it. 
Strawbert'y  Sirup. — Make  a  sirup  iu  the  juo- 
portiou  of  three  pounds  of  sugar  to  half  a  jiint 
of  water.  Boil  and  skim  until  clear.  Have 
ready  the  strained  juice  of  good-llavored  straw- 
benies.  Allow  two  aud  a  balf  pints  of  straw¬ 
berry  juice  to  the  tliree  pouiuls  of  sugar.  Let  it 
boA  for  about  Avo  minutes ;  then  take  it  from  tlie 
^e  and  pour  into  self-sealing  glass  jars.  This 
is  a  fine  Aavoring  for  ice  ci'cam,  and  also  makes 
a  refreshing  drink  by  dUuting  with  clear  cold 
water. 
Veloei  Cream. — In  the  Rural  New-Yorker  of 
May  13  I  saw  a  request  for  Velvet  Cream.  I 
think  mine  excellent,  so  I  send  it,  as  follows : 
Three  pints  of  cream,  tho  whites  of  six  eggs,  a 
half  box  of  gelatine.  Flavor  and  sweeten  tho 
cream  to  taste ;  then  beat  to  a  stiff  froth  the 
whites  of  the  eggs,  also  whip  tho  cream  to  a 
frotli :  dissolve  the  gelatine  iu  a  teaoupful  of 
hot  water,  and  when  the  gelatine  is  milk  warm 
add  tho  cream  and  egg  alternately,  stirring  it 
imtA  smooth;  lino  tho  mold  with  sponge  cake 
and  pour  in  the  mixture. 
To  J’reserve  StraiebtTries  Whole. — ^Tako  equal 
weights  of  the  fruit  and  granulated  sugar ;  lay 
tho  former  iu  a  large  dish  and  sprinkle  half  the 
sugar  over ;  give  a  shako  to  tho  dish,  that  tho 
sugar  may  touch  tho  under  side  of  tho  fruit ; 
next  day  drain  tho  juice  from  tho  berries,  add 
the  remainder  of  the  sugar  and  one  pint  of  red 
currant  juice  to  every  four  pounds  of  fruit. 
BoA  and  skim  until  no  scum  idsos,  drop  in  the 
strawberries  (a  few  at  a  time);  lot  them  boil 
slowly  for  about  ten  minutes ;  skim  out  into 
jars.  Boil  the  sirup  mitA  sufficiently  thick ;  then 
pour  it  over  the  berries  and  seal  whAe  hot. 
hfr.’t,  Jiustic’s  StrawlMm-y  Siuyrt  Cake. — One 
large  tcacupfol  of  sweet  niAk,  one  heaping  table- 
spoonful  of  butter,  one  heaping  tablcspooufiA  of 
baking  ixiwdor  worked  tlioroughly  through,  Aour 
enough  to  roA  as  for  biscuit.  Mix  qiucldy,  roll 
to  an  inch  iu  thickness  and  bake  in  a  quick  oven. 
Two  bom's  before  wanted  for  use,  wash  and  drain 
through  a  colander  three  pints  of  smaU-sizod 
strawberrioH,  put  them  iu  a  dish  and  sprinkle 
sufficient  sugar  over  them  to  sweeten.  When 
the  short  cake  is  done,  divide  iu  tho  middle,  but¬ 
ter  tlie  bottom  layer,  airroad  on  half  of  tho  pre¬ 
pared  strawberries  and  Juice,  invert  tho  top, 
butter  aud  spreivd  on  the  remainder  of  tlio  hor- 
ries.  Eat  wlulo  warm,  with  Mweotened  cream,  or 
whip  cream. 
TAKE  CARE  OF  THE  CHILDREN. 
A  coRUEHPONnENT  of  the  Laws  of  Life,  in  rc- 
fcn'Uig  to  an  article  published  iu  the  lUustrated 
Christian  Weekly  on  “  Children’s  Blues  ”  says 
that  it  brought  to  my  mind  tho  many  times  a 
dear  little  brothei'  used  to  como  to  me,  with  a 
face  full  of  sobomoss  and  anxiety,  saying,  “  Jen¬ 
nie,  I  foci  as  if  1  had  done  something  wrong,  but 
I'm  suro  I  can't  think  what  it  is.”  Most  certain¬ 
ly  it  is  true  that  children  liavo  thoii-  hoiu'S  of 
sorrow  and  trouble.  Hajqiy  aro  thoso  who  have 
careful  mothers,  who  look  into  things  and  aro  Ai 
earnest  to  bring  np  their  children  aright.  Happy 
aro  tlioso  children  who  early  learn  to  know  tho 
Savior  who  loves  them,  and  who  will  as  surely 
answer  their  prayers  for  help  as  thoso  of  the 
oldest  disciple,  for  while  Ho  leads  His  sheep,  does 
Ho  not  tenderly  carry  tho  lambs  in  His  bosom  ? 
ClAldfOti  rrequently  iuberit  a  disiKisition  to  look 
upon  tbo  dark  side  of  things,  and  they  are 
frequently  nervous,  and  I  am  iiicliiicd  to  thinly 
tills  is  very  often  attributable  to  thoii'  food.  If 
parents  would  only  study  the  real  happiness  of 
children  more,  they  woiAd  learn  that-certain  nice 
bits,  which  are  given  because  they  taste  sweet, 
make  a  cluld's  disposition  anytinng  but  sweet  aud 
bappy. 
I  have  in  my  mind  a  dear  little  fellow  with  a 
happy  face,  to  whom  tho  world  seems  always  a 
place  of  Bunslune.  Ho  has  his  three  meals  of 
bread  aud  baked  apples  and  mAk.  He  sleeps 
sweetly  all  tbe  night,  and  wakes  serenely — a  joy 
to  all  who  know  him. 
A  Uttle  neighbor  generally  Las  cookies  or  candy 
every  hour,  he  dines  on  meat,  gravies,  and  all 
the  goodies  (?).  His  life  is  an  April  life,  sun¬ 
shine  w'hAo  dovoiu'ing  tho  dainties,  showers  of 
tears,  and,  I  am  afraid,  some  very  ominous  look¬ 
ing  clouds  at  other  times.  His  sleep  is  disturb¬ 
ed,  and  his  mother  wishes  “  that  chAd  would 
sleep  two  hoiu'H  longer.’’ 
I  know  from  personal  observations  and  expo- 
pei'ionco  that  older  people’s  disiiositioua  are  af¬ 
fected  by  their  food.  How  often  I  have  heal'd 
people  say,  “Wo  had  fresh  ixirk  for  dinner,  and 
I  don't  feel  good  for  ono  thing ;  my  head  aches 
and  my  stomach  feels  dreadfidly.”  Little  things 
that  would  not  ordinarily  move  them,  fret  such 
people,  aud  they  have  tho  blues.  Why  ahoiAd 
not  a  chAd’s  delicate  stomach  rebel  in  a  like 
manner  ? 
When  shall  we  learn  that  “aU  scripture  is 
given  by  iuspiiaUou  of  God,  and  it  is  profitable 
fur  iustruotkin  in  righteoiisnoBS,”  and  that  not 
the  least  is  the  command,  “  Whether  therefore 
ye  eat  or  drink,  or  whatsoevei*  ye  do,  do  aU  to 
the  glory  of  God.” 
HYBEOPHOBIA. 
Chinese  physicians  ti'eat  hydrophobia  in  an 
original  manner.  Two  sandstone  bottles  balf  fill¬ 
ed  with  whie  or  spirits  aro  placed  upon  a  fii'o 
until  tbe  liquid  bolls.  The  contents  are  then 
emptied,  and  tho  red-hot  month  of  the  bottle  |is 
applied  to  tho  bite  and  held  there  untA  it  is  fiRed 
with  blood,  when  the  same  course  is  pursued 
with  tho  other  bottle.  A  decotiou  of  rice,  in 
which  cantharidos  have  been  boiled  for  an  hour 
and  then  removed,  is  also  given  the  patient,  who 
i.s  required  to  keep  perfectly  quite  for  eight  or 
ton  days. 
«■»■» 
GRIFFITH’S  ENAMEL. 
ORiFFTrii’s  Enamel  is  a  recent  invention  which 
is  said  to  bo  unaffected  by  the  action  of  carbolic 
acid,  and  honco  useful  for  coating  tho  inner 
walls  of  fever  wards  iu  hoHjiitals.  Flatos  of  Ami 
covered  with  this  enamel  and  exposed  to  the 
prolonged  action  of  sea  water  are  said  to  be  koiit 
fresh  and  clear  from  seaweed,  tho  u'on  itself 
shovving  no  sign -of  rust  after  the  enamel  is 
scraiJod  off.  It  has  been  used  by  the  British 
and  other  foreign  Governments.  In  India  it  is 
reported  that  it  does  not  blister  under  the  sun’a 
heat.  It  has  also  boon  foiuid  effectual  as  a  pro¬ 
tection  against  white  ants. 
DIPHTHERIA. 
ruvsici.ANH  liave  determined  that  diphtheria  is 
an  inoculative  disease,  capable  of  being  ti'aus- 
mitted,  aud  that  physicians  should  theroforo  ,be 
ciuroful  of  abrasions  on  tho  hands.  There  aro 
many  tjqjes  of  the  disease,  and  the  New  York 
Academy  of  Meilicino  oonfossos  that  tho  best 
known  remedies  aro  powerless  against  tbo  worst 
types.  Tbo  opinion  was  exprossed  that  tho  in- 
Anmmation  of  tho  larynx  or  obstruction  of  en¬ 
trance  of  air  to  tho  lungs,  was  tho  cause  of  one 
half  of  tho  deaths. 
HYGIENIC  NOTES. 
A  Lotion  for  Fie, till  Feet  atid  Ann-Pits. — 
Broiuo-Ghloralum,  1  part ;  water,  15  pai'ts. 
Bathe  three  or  four  times  a  day.  For  these  and 
other  siuiUar  cases,  tliis  fonnnla  haa  proven  very 
efficai'loud.  In  many  instances  it  has  been  suc- 
cesslul  when  all  others  have  faded. 
0;iitoinolot(iaiI, 
COMBATING  INSECT  FOES. 
Prok,  F.  II.  Snow  of  tho  State  University  of 
Kansas  teUs  us  how  ho  woiAd  make  war  ngaiast 
noxious  insects  Ai  one  of  his  late  eduoational 
lectures.  He  suggests  tAat  it  shoiUd  coiumenco 
v^th ; 
'  1,  Legislation  to  compel  every  man  to  keep 
bis  grounds  free  from  insect  posts.  No  one  has 
a  right  to  foster  noxious  agencies  for  tho  de- 
struotion  of  his  neighbor’s  crops  and  fnut. 
2.  A  honnty  might  bo  offered  in  certain  cases, 
by  tho  county.  State  or  Oonoral  Government,  for 
tho  capture  of  injurious  insects.  A  reward  of 
twenty-live  cents  a  bu.sbcl  for  locusts  during  our 
recent  visitation  liy  this  scom'go  would  doubt¬ 
less  have  prevented  a  large  portion  of  the 
damage  inilictcd.  Such  a  reward  would  certain¬ 
ly  be  ns  logitAuatc  as  tbo  customary  bounty  for 
goiiher  skins. 
3.  Tho  Aiti'oduction  of  parasitics  should  bo 
undortakou  by  the  General  Oovermneut.  Many 
of  our  moat  dostrnctive  iusocts  have  been  intro¬ 
duced  from  Europe.  In  tlic  old  country  they 
have  many  iiarasitiea  to  keep  tiiem  in  chock,  but 
as  yot.few  of  these  pai'aHilea  liavo  made  tboir 
way  to  this  country,  so  that  our  foreign  foes 
have  proved  most  dcsti'uctivo  on  account  of  the 
abaonce  of  their  natm'al  checks.  That  the  plan 
pi'oposed  is  a  feasible  ono  has  boeu  proved  by 
Dr.  Lo  Baron,  tho  lUinois  Btato  Entomologist, 
wlio  has  HucceasfuUy  introduced  into  northern 
lUAiois  a  parasite  ujxjn  the  apiAo  bark-louse. 
4.  Every  State  in  tho  Union  should  employ  a 
competent  man  as  State  Entomologist,  who 
should  give  his  whole  time  to  tho  work  of  in¬ 
vestigating  the  habits  of  insects,  aud  disseminat¬ 
ing  information  among  the  peoiAo.  Messrs. 
Fitch,  Riley  and  Lo  Baron  have  saved  nuAionu  of 
dollars  to  tho  great  States  of  New  York,  Missouri 
aud  Illinois,  by  tlieir  indefatigable  entomological 
labors.  The  salaries  paid  to  these  men  have 
been  a  thousand  fold  returned  to  tho  States  em- 
Ijloyiiig  them. 
5.  The  legal  protection  of  insectivorous  birds. 
A  coiiiniission  should  be  apjjointed  to  dotermiue 
what  birds  are  entitled  to  this  protectum. 
C.  The  plan  proposed  for  the  appointment  of 
a  natiunal  eouiiiiission  for  tho  prevention  of  the 
national  calainilies  occasioned  by  Aisecta  is 
worthy  of  hidorscmeiit  by  every  farmer  aud 
fnut  grower  in  the  land.  Tho  petition  to  Con¬ 
gress  for  such  a  coumussion  should  receive 
universal  sigmvtnro. 
7.  I  would  finaUy  suggest  that  if  our  people 
were  more  generally  famAiar  with  the  subject 
of  entomology,  and  were  able  to  distinguish  be¬ 
tween  tbe  beneficial  and  injurious  spoeios  of  in¬ 
sects,  our  universal  enemies  would  be  more  in- 
telAgentiy  and  effectuaUy  resisted.  To  this  end 
I  would  earnestly  recommend  tho  introiluction 
into  our  schools  of  the  elements  of  this  extreme¬ 
ly  practical  science.  Indoi^ondontly  of  tho  oduca- 
tiuual  advantages  of  natural  iiistory  studios,  tho 
“practical"  value  of  a  knowiedgo  of  I'lants  aud 
insects  should  forcibly  cominond  hotaiiy  and  en¬ 
tomology  to  those  who  detormino  the  course  of 
training  in  onr  common  schools.  If  our  children 
were  taught  to  ilistAignish  between  tlicir  friends 
and  foes  iu  tlio  insect  world,  a  large  proportion 
of  tho  annual  loss  entailed  upon  us  througli 
ignorance  would  undoubtedly  be  prevenU'd. 
And  siuoc  tho  majority  of  thoso  wlio  attend  our 
public  schools  wiU  bo  connected  for  life  wiLli  Uio 
pm'suits  of  agriculture  and  horlicnlture,  it  is 
easy  to  understand  the  propriety,  aud  oven  tlio 
necessity,  of  Aitruducing  Aito  tho  conrsos  of 
study  those  “practical”  branches  a  knowiedgo 
of  winch  is  essential  to  success  in  tho.so  pur¬ 
suits. 
But  if  the  “  practical  ”  nature  of  thoso  studies 
shoiAd  bo  conceded,  it  might  still  be  objected  to 
their  Aitroduetion,  that  they  do  not  fiirnish  that 
training  of  the  mind  which  it  is  ono  groat  object 
of  an  cdiicatioual  system  to  confer.  A  careful 
conaidoratiou  of  this  question  wiA  show  that  tins 
objection  is  not  well  founded,  and  Uint  tlicso 
natural  history  studies  aro  educationally,  as  well 
as  iwactioally,  tlio  most  pressing  need  of  our 
common  school  system.  As  tlus  is  a  subject  of 
vital  Anportauoo,  it  wAl  not  bo  out  of  place  to 
devote  tho  remainder  of  the  hour  to  its  ilisous- 
sion.  I  consider  that  to  be  omiiatlucally  tho 
beat  moans  of  defonso  against  our  insect  enemies, 
which  shall  confer  upon  onr  people  tho  ability  to 
pei'ceivo  aud  ward  off  impending  dangers  beforo 
they  have  assumed  destructive  magnitude. 
In  tho  fu  st  place,  wo  wAl  endeavor  to  show 
that  tho  study  of  natnrnl  Iiistory  should  precede 
tho  study  of  tho  oilier  scieucos.  It  is  a  ipies- 
tion  of  no  little  inqiortaiico  at  what  point  in¬ 
struction  should  begin  in  that  broad  field  of  in¬ 
vestigation  wliieh  iticludoB  tbo  entA'o  realm  of 
natural  objects,  from  tlio  minutest  micmscoiiio 
crystal  to  tho  poderous  globes  iu  tlio  yet  uii- 
monsiu'ed  regions  of  siiuco.  Tho  mind  of  tho 
child  would  be  completely  bowAderod  if  its 
attention  should  bo  first  dircotod  to  tho  astound¬ 
ing  truths  of  aKtronomy,  and  would  bo  wholly  In¬ 
capable  of  comprehending  the  complex  reason¬ 
ings  by  which  those  truths  have  boon  ostabAsh- 
cd.  In  like  manner.  It  would  bo  worse  than  use¬ 
less  to  hogin  tho  course  of  soicntAlc  study  with 
tho  complicated  combAiutious  of  chemical 
elomcnts  whose  laws  are  unfolded  with  beautiful 
simpAcity  and  clearness  to  the  matnrer  riiinds  of 
more  advanced  students.  For  tho  aanio  iciisou 
the  compound  science  of  geology  apjiears  to  bo 
equally  Al-adaptcd  to  our  eoiiimon  schools.  It 
is  indeed  true  that  all  the  natui  al  Hcionoos  have 
a  mutual  connectiou  and  deiiendeuco,  but  in 
astronomy,  ohemistry  and  geology,  intricate  rela¬ 
tions  are  so  constantly  reoiirring  that  tho  study  of 
those  brunches  should  ho  deferred  until  tho 
mind  has  become  familiar  with  those  sciences 
which  naturally  i»rccodo  them. 
Accordingly,  the  comparative  simplicity  of  a 
science  wAl  helj)  to  dotenninc  its  relative  place 
ill  tlie  courso  of  study.  If  tJiis  test  bo  applied,  it 
wUl  readily  bo  ci^nccdcd  that  tho  natural  history 
sciences  should  first  rocoivo  tho  attention  of  tho 
young  student. 
The  reasonablenoss  of  this  view  becomes  still 
more  u[>parent  wbcu  wo  consider  tho  order  iu 
which  the  fai-nltics  of  tho  mind  aro  called  into 
action.  That  is  tho  best  order  of  arrangement 
for  any  course  of  study  wliich  best  coincides 
witb  the  natural  develo^iment  of  tlio  mental  pow¬ 
ers.  The  age  of  tbo  groat  majority  of  tho  pupils 
in  our  common  schools,  comes  between  five  and 
Aflcen  years.  At  this  time  of  life,  the  poiceptivo 
or  ohsorvAig  faculties  of  tho  nuud  aro  in  full 
activity,  whA«  tho  refiecting  and  roasoiAug 
jiowcrB  aro  comparatively  listless.  Tho  studies, 
therefore,  which  should  be  made  most  promi¬ 
nent  at  this  early  formative  period,  are  those 
which  cultivate  tho  powei's  of  observation  in  the 
highest  degree.  The  importance  of  a  thorough 
training  of  these  powers  may  bo  inferred  from 
tbo  extent  tn  whieli  their  proper  action  is  essen¬ 
tial  to  every  field  of  labor.  Mr.  Herbert  Bpeucer 
has  truly  said  that  “  exhaustivo  observation  is 
an  element  in  aU  great  success.  It  is  not  to 
artists,  uatnraAsts  and  men  of  science  only  tliat 
is  needful.  It  is  not  only  ti-ue  tliat  tho  sklAful 
physician  depends  on  it  for  tho  coi'i'cctucss  of 
iiis  diagnosis,  and  that  to  the  good  cngAiccr  it  Li 
so  iraportiiat  Ujat  some  years  in  tho  workshop 
are  prescribed  for  liini ;  hut  we  may  see  that  the 
phAosopher  is  fundamontaAy  ono  who  observes 
relationships  of  things  which  others  had  over¬ 
looked,  and  that  the  poet  is  also  one  who  sees 
the  fine  facts  in  nature  which  aA  recognize  when 
poAited  out,  but  did  not  boforo  remark.  Notbing 
requires  more  to  be  insisted  on  tban  that  vivid 
and  complete  impressions  aro  all-essciilial.” 
It  is  because  the  powers  of  observation  aro  not 
projierly  ti'ainod  at  the  time  of  their  great 
activity,  that  so  many  of  our  moat  “  highly 
educated  "  coUege  graduates  find  themselves  far 
inferior  to  self-educated  artisans,  in  knowiedgo 
of  the  common  things  of  life.  Tho  training  of 
the  perceptive  ^faculty  begins  Ai  infancy,  and 
should  be  continued  through  chAdhood  and 
youth. 
