I 
D£€.  30 
THE  RURAL  HEW-YORKER. 
- 
427  t 
Had  the  apples  shriveled  at  all,  or  shrunk  in 
size,  I  should  say  at  once  that  they  had  parted 
with  si^rno  of  their  moisture,  leaving  alt  the 
saccharine  matter  within  them ;  but  such  is  not 
the  fact ;  the  apples  are  as  large,  and  full,  and 
smooth  as  when  lirst  taken  out  of  the  barrel. 
Can  it  be  that  the  frost  has  more  fully  ripened 
and  perfected  thetn,  thus  acting  like  additional 
sunshine  to  our  olinuite  and  longer  hanging  on 
the  tree  before  beitig  picked  ?  I  have  kept  the 
Golden  Sweeting  an  autumnal  rather  tlian  a 
winter  apple— .^pread  out  on  the  floor  of  a  cold 
room,  as  above,  till  April,  perfectly  sound.  They 
did  not  freeze  during  tlio  winter,  but  they 
shriveled  considerably,  and  were  no  sweeter  in 
April  than  in  the  preceding  November  and 
De<v-mbcr.  *. 
Clc  ©artfii. 
LIME  FOR  ASPARAGUS  BEETLES. 
Rome  time  ago  I  saw  an  article  in  the  Huual 
New-Yorkkr  in  regard  to  applying  gas  lime  to 
asparagus  for  the  piirj^iso  of  lulUng  tlio  Aspara¬ 
gus  Ik^dlo.  Will  you  inform  me  when  it  should 
bo  applied  and  tho  quantity  ?— J.  ftfAUAX. 
Either  gas  lime  or  freshly-slaked  stone  lime 
would  probably  not  have  much  elfect  upon  the 
Asparagus  Jicetlo  while  it  is  In  tho  imago  or 
beetle  state,  hut  its  larviu  are  readily  destroyed 
by  auch  applicatiens.  The  Asjiaragus  Hoetlo 
hybernates  during  tho  winter,  hidden  in  tho 
gi'ouud  or  under  any  old  rubbish  alxml  tho 
place.  In  8]jring  they  come  out,  and  so  soon  as 
tho  asparagus  stems  have  appeared,  the  female 
beetles  conuuenoo  to  deposit  their  eggs  thereon. 
Those  eggs  soon  hatch,  and  tlio  small,  soft, 
blackish  grubs  therefrom  maybe  found  attaehod 
to  tho  stems,  brauehes  and  leaves  of  tho  plants- 
Now,  this  is  tho  time  to  commence  ap|ilylng  dry 
lime,  dusting  W  over  the  fdanta.  Any  particle 
of  Uio  powder  touching  one  of  those  grubs  kills 
it.  tlas  lime.  If  it  is  thoroughly  dried  before 
applying,  will  |)rol>ably  answer  the  purpose.  We 
have  always  used  freshly-slaked  stone  lime  for 
this  pui’ijoso,  ami  with  tho  host  results.  If  a 
8e<KUid  or  third  brood  of  the  grubs  appear  on 
the  i)lants  later  in  the  season,  the  dusting  must 
bo  repeatfsl. 
Neighbors  should  all  join  in  making  w'ar  upon 
asparagus  beetles  and  other  noxious  insects, 
else  tho  efforts  of  a  few  person.s  may  be  ren¬ 
dered  entirely  iiieffeclual  through  the  neglect  of 
tho  many.  If  every  person  would  desti'oy  the 
insect  posts  which  Infest  liis  own  grounds,  the 
expense  of  keeinng  any  and  all  Itliuls  in  check 
would  fall  very  lightly  upon  each  indisidual.  ( 
Tho  lack  of  this  “concert  of  action  ”  is  shown 
very  clearly  in  tho  sju-eadlng  of  tho  Colorado 
I'otato  Beetle,  which  might  have  been  kept 
within  very  circmnscril)ed  limits,  near  its  native 
Lahltats,  hful  the  farnuus  of  the  West  heeded 
the  advice  so  rreqnetilly  and  freely  given  them 
by  our  entomologists. 
A  fuw  thousands  of  dollars  exjiended  at  tho 
proper  time  lii  preventing  the  intr<slnclion  or 
advance  of  insect  hordes  wonltl  frequently  be 
the  moans  of  saving  millions  of  dollars  to  the 
country ;  but  the  masses  are  either  too  ignorant 
to  comprehend  the  importance  of  such  precau¬ 
tionary  measures,  or  stoically  indifferent  to  what 
may  hapj>eu  to  their  projxirty  some  years  hence. 
•  ♦  ♦ » - -  ' 
DREER’S  IMPROVED  LIMA  BEAN. 
In  the  Rubai,  of  April  22,  page  2r),'»,  will  be 
found,  with  an  engraving,  oim  lirst  mention  of 
this  beau.  A  trial  of  it  this  season  ha.s  nut  only 
coiilirmed  oiu*  then  favorable  impressions,  but 
convinced  us  Unit  it  is  an  “Improved”  Lima 
Beau  that,  should  it  thrive  in  other  sections  as 
with  us,  will  be  planted  to  the  exclusion  of  other 
Lima  Beans,  after  one  trial. 
The  pod  is  larger,  rougher,  wider  and  heavier. 
The  beans  are  larger,  more  buttery  in  llavor, 
and  there  are  more  in  the  pod.  In  fact,  the  |sxl 
is  as  “  full  as  a  tick  ” — the  Itcaus  crowding  each 
other  so  as  to  llatteii  tho  ends  and  leave  no  iu- 
tervouiug  spaces.  Tho  vines  themselves  aro 
extremely  vigorous  and  prolific,  and  we  believe 
tho  seed  may  be  sown  advantageously  a  little 
earlier  than  the  time  (middle  of  MayJ  dfs-nied 
advisable  for  other  varieties.  If  facilities  aro  at 
hand,  wo  should  advise  staating  thorn  in  small 
pots  a  month  or  more  earliei-  and  turning  them 
out  just  so  soon  as  settled  weather  seems'prcba- 
ble. 
'  This  bean  is  the  restilt  of  careful  selection 
through  many  years,  and,  as  was  remarked  hi 
tho  notice  above  referred  to,  wo  know  of  no 
stronger  ovidenee  as  to  the  importance  of  so- 
Ittcting  seeds  whale vw  tho  crop  may  be— than 
the  sniieriority  of  this  over  other  T,ima  Beans 
affords. 
-  ^*-4 - 
Okoroe  B.  Lorino,  in  his  Farmers’  Club  of 
Jotham,  recommends  small  farms  near  large 
cities  as  tho  most  profitable.  Would  it  not  be 
well  also  to  recommend  market  gardening  on 
remote  farms  ? 
Jlomrslit  (irtonomi). 
TO  “ESTELLE.” 
Marhli'  Cake. — For  the  white  part,  use  one 
and  a  half  cups  of  white  sugar,  half  a  cup  of 
butter,  half  a  oup  of  sweet  milk,  one  heaping 
toaspoouful  of  baking  powder,  two  and  a  half 
cups  of  flour,  whites  of  four  eggs.  Boat  the 
whites  of  tho  eggs  to  a  stiff  froth.  Mix  the 
baking  powder  In  tho  dour.  Rub  the  butter 
and  sugar  to  a  creatu  ;  add  the  eggs,  milk  and 
tloTU'.  Flavor  witli  luuion  extract. 
For  tho  dark  part,  one  oup  of  brown  sugar, 
half  a  cup  of  molasses,  half  a  cup  of  butter,  half 
a  cup  of  sweet  milk,  ouo  heaping  teaspoonful  of 
baking  powder,  two  and  a  half  cups  of  flour,  the 
yelks  of  four  eggs.  Boat  tho  yolks  of  tho  eggs 
very  light.  Mix  tliC  bakiug  powder  in  the  flour. 
Rub  the  sugar  aud  butter  together ;  add  the 
eggs,  molasses,  milk,  a  little  ground  cloves  and 
nutmeg,  and  tho  flour,  i'laco  alternate  layers 
of  thu  light  and  daik  mixture  in  a  baking-pan, 
well  buttered.  Bake  in  a  moderate  oven. 
Choeohle  Marble.  Cake,  -One  oip  of  butter, 
two  cups  of  sugar,  one  cup  of  sweet  milk,  throe* 
cups  of  flour,  whites  of  live  eggs,  one  heaping 
teaspoonful  of  baking  powder.  Work  the  bnttor 
aud  sugar  to  a  cream,  adil  the  milk,  the  wliites 
of  the  eggs,  boateu  to  a  stiff  froth ;  then  tho 
flour,  with  tho  bakiug  powder  mixed  thoroughly 
through  it.  Take  one  teacupful  of  tho  batter 
and  stir  into  it  one  large  spoonful  of  grated 
chocolate,  wot  with  a  little  milk.  Fill  the  bak- 
iug-paii  about  one  inch  deep  with  tlie  white 
mixture;  then  di'op  in  two  or  throe  places  a 
spoonful  of  tho  chocolate  batter,  then  a  layer  of 
tho  white  ;  continue  this  until  the  mixture  is  all 
used.  Bake  in  a  moderate  oven. 
Those  recipes  aro  very  good.  If  any  of  the 
la4ly  roailcrs  of  tho  Ruuai.  have  better  ones,  will 
they  please  send  them  along  for  the  honelit  of 
“  Estelle  ”  and  others.  Mrs.  Ruhtio, 
- ♦♦♦ - - - 
ORIGINAL  RECIPES. 
Crahoiit,  Bread. — In  answer  to  “Nina's"  re¬ 
quest,  1  send  my  recipe  for  Graham  Rread.  Not 
having  tried  Mrs.  Rustic’s  recipe  for  bread,  I 
cannot  say  that  mine  is  any  better,  but  I  know 
that  it  is  good  Graham  broad  : — One  cup  of  boiw 
cream,  ouo  cup  of  huttermilk,  one-half  oup  of 
molasses,  ouo  teaspooiiful  of  saleratns,  one  tea- 
spoonful  of  salt,  anil  Graham  Horn’  ejiough  te 
make  a  stiff  batter.  Piil  the  mixture  in  a  two- 
quart  basin  aud  set  in  a  steamer  and  steam  four 
flours. 
1  have  some  other  recipes  whicli  I  send  for  the 
heuelit  of  tho  lady  readers  of  tho  Rural,  in  re¬ 
turn  for  their  many  good  recipes : 
Johnnie  f'ake.  One  pint  corn  meal,  two  tea- 
spoonfuls  of  cream  of  taitur,  one  teaspoon  fulo  f 
soda,  one  tabloHiMjonfiil  of  sugar,  a  little  salt. 
Mix  altogether  tlirough  a  sieve ;  then  add  two 
eggs  and  one  pint  of  sweet  milk.  Rtii-  well  and 
bake  twenty  minutes. 
FrU-d  Cakeji.- -i)iw  cup  of  sugar,  one  cup  of 
milk,  one  quart  of  flour,  three  tahlespoonfuls  of 
fmttor,  two  eggs,  throe  teaspoonfuls  of  bakiug 
powder,  ouo  half  teaspoonful  of  soda. 
Carbonate  of  A  tntnonUi  Cook.ie.H — Ouo  ounce 
of  carbouato  of  ammonia,  two  teacups  of  sugar, 
one  pint  of  sweet  cream,  flour  enough  to  roll  out 
thin. 
Creata  Bponge  ('alee. — Break  tw'o  eggs  into  a 
teacup,  beat  well,  then  till  up  tho  oup  with  thick, 
sweet  cream ;  add  one  cup  of  flour,  oujo  tea- 
Bisjouful  of  cream  tartar,  half  a  teaspoonful  of 
soda. 
JeUy  Three  eggs,  lialf  a  cup  of  sugar, 
one  cup  of  flour,  one  and  a  half  teaspoonfuls  of 
baking  powder,  the  whites  of  four  eggs,  two- 
thirds  of  a  oup  of  pulverized  sugar,  half  a  cup 
of  flour,  half  a  teaspoonful  of  bakiug  powder,  a 
little  salt.  « 
Coeoannl  Cake. — Two  eggs,  one  cup  uf  white 
sugar,  half  a  cup  of  sweet  milk,  a  quarter  of  a 
cup  of  butter,  one  and  a  half  cups  of  flour,  one 
aiul  a  half  teaspoonfuls  uf  baking  powder.  Bake 
ill  a  uioiierute  oven  in  pans  one  inch  dee)>. 
To  prejiare  the  desstcuted  cocoaiuit,  l>oat  tho 
whites  of  two  eggs  to  a  stiff  froth,  add  one  cap 
of  ijulverizod  sugar  and  tho  oocoanut,  after 
soaking  it  in  boiling  milk.  Spread  tho  mixture 
between  the  layers  of  cake  aud  over  tho  top. 
A  Farmku’h  Wife, 
Mrs.  BidweW.s  fiptmye  Cake, — ^Tlu’eo  eggs, 
one  cup  of  sugar,  even  off  ouo  tablespoonful  of 
cold  water,  one  heaping  cup  of  flour,  one  tea- 
Biwouful  of  bakiug  powder.  Bake  lil'teeeu  or 
twenty  minutes— not  longer. 
t^panit>h  Tiiroe  pints  of  milk,  one 
ounce  Gox  gelatine,  six  tahlespoonfuls  of  sugar, 
boateu  with  the  yelks  of  six  eggs :  this  stirred 
into  thu  builuig  milk.  Beat  the  whites  and  stir 
them  in  last.  Flavor  to  the  taste.  Soak  the 
gelatine  in  a  little  milk  first  j  pat  into  molds. 
Make  the  day  before  it  is  wanted  for  use. 
Jumbles. — Two  cups  of  sugar,  one  of  butter, 
one  of  milk,  four  eggs,  one  teaspoonful  of  bak¬ 
ing  powder,  flour  to  make  it  stiff  enougli  to  roll 
out,  cut  into  shape  and  bake  in  a  quiok  oven. 
E.  J.  K. 
4  - - 
COLORING  RECIPES  WANTED. 
Wir.T.  some  of  the  readers  of  tho  Rurau  give 
me  a  good  recipe  for  coloring  cotton  red,  blue, 
brown  and  green  ?  The  cotton  I  wish  to  color 
is  carpet  fllhng.  Also,  Imw  to  luako  star  can¬ 
dles?  Floase  give  tho  required  recipes,  as  I 
need  them,  — Miw.  M.  I'.  James. 
Coloring  Cotton  lieiL — ^Two  pounds  of  red¬ 
wood  ;  boil  this  one  hour,  turn  it  off  into  a  tub, 
put  111  foiur  ounces  solution  of  tin,  put  in  the 
cotton. and  lot  it  remain  five  minutes. 
Coloring  Cotton  Blue.  —Take  two,  [lounds  of 
copperas,  one-half  pound  of  prusslato  of  potash, 
uno-half  pound  oil  of  vitriol.  Dissolve  tho  coi>- 
perss  in  enough  hot  water  to  cover  the  goods. 
.Scald  two  hours.  Take  out  the  goods  and  rinse 
in  cold  water  ;  then  empty  tho  kettle  and  [mt  in 
fresh,  soft  water,  sntliciout  to  cover  tho  gixtds 
well;  add  tlio  pmssiato  of  potash,  put  iu  tho 
goods  and  boil  twenty  minutes  ;  then  take  out 
tho  goods  and  to  the  liquor  add  oil  of  vltroil  and 
stir  well.  I’ut  in  the  goods  again  and  lot  them 
remain  until  thu  eulor  is  us  dark  as  dusked. 
Rinse  iu  cold  water. 
Coloring  Cotton  Brown. — To  eight  pounds  of 
yarn  take  one  pound  of  copperas  and  as  much 
water  as  will  cover  tho  yarn  ;  bring  the  water  to 
a  boil,  put  tho  copperas  in  and  lot  it  dissolve : 
thou  pour  it  out  in  a  tub,  put  in  tho  yarn  and 
let  it  remain  half  an  hour;  take  weak  lye,  as 
much  as  will  cover  tho  yarn,  aud  bring  it  to  a 
boil;  take  the  yarn  out  of  tlio  copperas-water 
and  lot  it  air  one-half  hour;  then  put  it  into  the 
lye  one-half  hour ;  repeat  the  process  until  tho 
color  is  sulliciont  j  wash  well  hi  hard  water;  then 
In  hard  soap-suds,  soak  one-half  hour;  after¬ 
wards  wash  iu  hard  water. 
Coloring  Cotton  Ih'een. — For  ten  iionnds  of 
cotton  carpet-yarn,  boil  in  a  loose  sack  four 
pouml.s  of  fustic  for  two  hours.  Take  out  the 
sack  and  add  two  ounces  of  alum.  When  dis¬ 
solved,  put  in  the  yarn;  keep  it  boiling  gently 
one-half  hour,  stirring  all  tlio  time.  Then  lift 
out  tho  yarn,  add  to  tho  water  four  ounces  of 
indigo  past*! ;  stir  well.  I'lit  in  the  yam  and 
stir  gently  for  fifteen  minutes.  Leave  it  until 
cold,  take  out,  rinse  in  cold  water  and  dry  in  the 
shade. 
If  any  of  tho  readers  of  the  Ruuai,  can  give  a 
recipe  for  “  star  caudles.”  will  they  send  it  along 
for  tlie  benefit  of  Airs.  .\L  F.  J.  and  others? 
Mrs.  HuK'i'to 
Ijmiifiuc  liifonnaiioit. 
POULTICES  AND  HOW  TO  MAKE  THEM. 
Tuekf.  are  doubtless  souio  skill  and  science 
necessary  in  lualtiug  J’oulticos,  consequently 
anything  leading  towards  porfcctiou  oven  in  these 
useful  appliances  is  certainly  worth  disseminat¬ 
ing.  As  there  is  some  niochanical  skill  also  re¬ 
quired  ill  their  niaiiufacturo  wo  were  not  at  all 
surprised  te  fi.ud  the  following  on  tho  subject  iu 
tho  Mechanius'  Magaziuo. 
A  poultice  uiSally  is  only  a  desirable  vehie’e 
for  imparting  heat  and  moisture.  By  softening 
tho  tissues,  poultices  facilitate  the  passage  of 
inflammatory  piXMliiots  outward.  The  heat  and 
moisture  relax  tho  tissues,  and  to  that  degree 
relieve  the  tension  due  to  tlie  inflainmation,  and 
to  that  e.xtent  relieve  pain.  Tho  pain  can  fur- 
tlier  be  eased  by  ailding  laudanum  and  such 
substaiices  to  the  surface  of  contact  of  the  poul¬ 
tice. 
The  materials  best  calculated  to  take  up  and 
give  out  the  heat  and  moisture  spoken  uf,  are 
iu  common  use.  There  must  ho  enmigh  of  the 
mass  to  secure  and  retain  enougli  heat  to  he  of 
use,  and  tlicrefore  a  poultice  should  be  at  least 
ail  incli  thick,  'i'u  prevent  cooling  iu  spieailing, 
the  uloth  upuu  which  thu  mass  is  to  be  spread 
should  bo  laid  out  on  a  healed  ifliito  or  dish,  and 
tho  poultice,  witli  not  enougli  free  liquid  iu  it  to 
“diip,"  rapidly  and  evenly  spiead  over  tho 
muslin.  A  tkiu  piecu  of  quite  old  iiiusHii  should 
thou  be  spread  over  the  surface  of  the  poultice, 
so  the  mass  will  nut  come  into  imiuodiute  con¬ 
tact  with  the  skin.  The  spread  aroa  of  tho  imiuI- 
tlce  should  bo  just  tlie  size  required;  and  the 
fabric  upoi^ whicli  it  is  spread  should  extend  be- 
yuiid  tile  edges  of  the  {xmltice  material,  so  that 
tho  uiispreatl  selvage  can  bo  turnc(l|over  the  edges 
of  the  mass.  This  will  kecxi  tho  poultice  from 
leaking  away. 
After  having  been  applied  as  warm  as  can  be 
borne,  a  piece  of  oiled  silk — or  even  oiled  paper 
iniglit  answer — should  bti  spread  outside  to  re¬ 
tain  the  moisturo,  and  soinuthiiig  outside  of  that 
again  to  keep  in  the  other  useful  feature  uf  the 
ixiultiee-  the  heat. 
Much  applications  must  necessarily  he  removed 
aud  renewed  every  little  while.  If  poulticing  is 
to  bo  done  at  all,  it  must  he  doiioj  well,  and  that 
is,  properly.  A  few  hom’s  of  ftonlliciiig  appUed 
every  half  hour,  will  do  more  good  than  many 
hours  of  poulticing  done  in  the  usual  way. 
Bread  and  Milk  PouUiee,  -  Removo  tho  crust 
from  a  piece  of  stale  broad,  and  crumble  tho 
bread  Into  a  bowl.  Four  on  this  enough  sweet 
milk  to  cover  it,  and  simtiicr  over  a  lire,  alining 
it  all  tho  while  until  tho  hroiul  beooiiies  com¬ 
pletely  broken  up.  The  poultice  is  now  to  ho 
applied  to  the  patient  aa  warm  us  can  he  borne. 
Flaxseed  Poultice.  -Take  of  flaxseed  meal  a 
sulUoiont  quantity,  and  pour  on  it,  little  by  little, 
enough  cold  water  to  make  uf  suitable  Ihiifituess. 
'Thou  heat  tlie  entiro  mass.  A  siiiail  piece  of 
lard  is  sometimes  added  to  keep  it  from  adhoring 
to  tho  part. 
Yeast  Poultice., — Mix  a  pound  of  linsood  meal 
or  oatmeal  into  half  a  pint  of  yeast.  Then  heat 
tlie  mixture  over  a  gentle  lire,  stirring  carefully 
to  keep  from  burning.  When  it  becomes  warmed 
throiigli,  it  can  bo  spread  on  linen  hko  any  other 
ponltioe.  Yuast  poultices  are  often  ordered  by 
physicians  when  there  is  a  fudid  disehargo  from 
nlooratioii,  whicli  it  is  Hiijiposed  to  correct. 
Uread-anil- Water  PouilU-e,  -Take  a  slice  of 
stale  bread,  carefully  pare  away  thu  hanl  brown 
orust  which  lies  around  tho  edge,  aiitl  tlieri  dip 
it  into  a  vessel  of  hot  water;  lift  it  out  at  once, 
and  if  not  too  hot,  apply  to  tho  part  wlioro  it 
should  go. 
- »4-» 
WOMEN’S  CLOTHING. 
The  liOiuloii  Examiner  imils  tho  women  a 
lecture  on  clothing  which  wo  doubt  if  thoy  will 
heed,  still  tlictrutlis  told  are,  iievirrllieless,  perti- 
iieiit. 
Of  late  there  have  been  many  signs  that  wo¬ 
men,  at  last,  aro  becoming  alive  to  the  strong 
control  of  cluthes  upon  tlioir  fate.  l''roiu  time  to 
time  we  liear  of  revolutionary  assiiciatious  in¬ 
stituted  to  free  tliein  from  tlm  weight  of  nioli- 
ings,  and  hurst  for  them  Mio  fetters  of  Valen¬ 
ciennes  and  rihhons.  Now  it  is  a  liand  of  sedate 
EugliHh  women  wlioiiave])ledged  tliemsulvustoa 
convenient,  if  ilolefnl,  livery  of  perpetual  black  ; 
now  it  is  the  patriotic  and  coiilnto  ladies  of 
ITiissia  wlio,  under  Imperial  patronage,  swear 
rosistMiee  to  their  too  fondly  (Wmyed  tyrants  and 
iiatnrai  foes,  the  millJners  of  I'ui’is  ;  now  it  is  a 
fiery  Hipiadrou  of  American  Atiia/.oiis  who  are 
unrolling  tlieUistilvtiN  te  de  battle  with  tho  hostile 
world  for  health,  Itaiipiiiess  and  troasers. 
We  all  find  food  for  mirtliinsuch  asHoeiutioiiH, 
for  wo  aro  agreed  tliat  dross  is  a  ti itle,  ami  tho 
idea  of  an  ussuciatiun  at  all  about  siieli  an  iii- 
dilferuut  matter,  remindii  us  of  tho  famous  tem¬ 
pest  in  a  teaemp—  and  when  tronseiw  got  into  the 
discussions  we  laugh  still  more,  because  it  is 
uiideralood  tliat  the  mere  name  of  trousers  is  a 
capital  joke.  Vet,  after  all,  tliere  Is  something 
to  ho  said  for  tue  women  wlio  •*  agitate  "  about 
their  elotties.  'I'liere  is  no  doubt  fliat  tho  dress 
of  Western  women  is  cmiiljrmis  and,  by  its 
weight  and  the  unpedimenl  it  puls  in  thu  way  of 
active  evei'ciso,  a  bondage  ;  there  is  uo  doubt 
that  it  is  mukily  expensive,  and  there  is  no  doubt 
that  it  sins  nearly  as  often  and  as  miicli  against 
artistic,  as  against  hygienic  lltimss.  Raiment 
better  udiqited  to  the  need,  lighter  to  bear,  mure 
complete  as  a  protection  against  vieissitudes  of 
weatlier,  allowing  tlio  wliole  boily  more  play  aud, 
if  ouo  may  dare  to  say  it,  less  display,  more  last¬ 
ing,  and  more  graceful,  is  an  Luiprovemeut  no 
sane  observer  can  prononuce  iiuuoijded. 
.But  a  woman  of  Uie  smaHeSt  self-respect,  whalJ 
ever  might  bo  her  eourage,  would  decline  to 
adopt  singly,  no  matter  how  rational  and  mod-* 
est,  a  costume  which  could  bo  a  surjiriso  to  Le- 
holdors;  and  no  scattered  imssiouaiicH,  though 
looking  never  so  eomfortable  and  never  so  pic¬ 
turesque,  could  entico  the  female  imiltitiido  to 
imitate  their  venture.  If  ever  a  material  alter¬ 
ation  is  offeoted  it  must  be  by  llie  iiidoii  of  many 
Here  is  a  dilfieiilty  at  the  threshold,  for  such 
union  could  ill  ho  achieved  except  by  tho  eflorts 
of  an  association,  and  in  such  a  caiiso  the  very 
name  of  association  is  a  hiiidraucu,  suggesting 
suiiudal  parade  and  publicity  over  a  reform  in 
which  of  all  others,  an  iiuobstnisive  modesty 
would  bo  essential. 
Hiqitwisiiig  that  diilieiilty  disposed  of,  tho  fatal 
diflienlty  is  reached :  What  .should  tlie  diess  he  ? 
Thoro  is  an  old  round  whicli  runs,  “  I.ot  us  ho 
merry  in  our  old  clothes  for  wo  shall  never  get 
new."  For  wuut  of  the  perfect  dress  to  which  a 
faiily  represeutativo  woman’s  parliamoiit  could 
bo  got  to  agree,  tho  sufforers  imdei-  too  much 
skirt  will  have  a  good  many  years  yet  in  which  to 
sing  that  chcrus. 
- - - 
Manv  jicople  who  have  headaclic  wrap  up 
their  crauiums  in  wet  cloths  witliont  tainkiiig 
that,  ill  ninety-nine  cases  iu  every  hundred,  tho 
cause  will  bo  found  in,  and  the  •emedy  should 
he  apjilied  to,  a  lower  portion  tho  human 
auKtomy,  generally  known  as  tho  stomach.  This 
is  the  rebel  against  which  constant  guard  must 
bo  kept. 
!•»"  ■ 
