JAM .21 
CONDUCTED BY MISS BAY CLARK. 
NEW YEAR FANCIES. 
ANNIE L. JACK. 
The last day of 1881 has passed away. We 
have stood 
“ Pensively, as one that by a casement leans his head 
When midnight bells cease ringing suddenly, 
And the old year la dead.” 
The little pause that such reflections bring 
will soon be among the things of the past, and 
we shall think it as a dream. “ ITow long 
ago that seems! n I hear some young people 
say of anything that happened a year ago. 
Yes, so life passes. 
" Is not all that, we see or seem 
But a dream within a dream ?" 
sang one whose brilliant life was short and 
full of bitterness. It has been a sad and 
eventful year that has passed. New phases 
of empires, new horror and cruelty has been 
revealed. The whole world has, for once, 
seemed of one heart and mind, touched by a 
common sorrow. It is, however, a } r ear that 
will have a wide place in history. There has 
been so much to tell, we are the better for the 
new year’s division of time—its pause, its 
pleasant greetings, its good will. It would be 
a very blank world if no holiday came, no 
white days for children and their parents and 
friends. The wise men of the East set a good 
example when the y instituted the matter of 
gifts. How we prize them, espeeially if they are 
the haudiwork of those we love and whose 
thoughtfulness we like to remember. The 
trees are leafless, the sparrows have full pos¬ 
session of last year’s nests, and are twittering 
among the evergreens. Are they, too, making 
good resolutions ? Do they determine to earn 
their living honestly—not to steal our fruiter 
quarrel with their neighbors '! Who knows 1 
Let us at least give them the benefit of the 
thought, for there is nothing worse than 
doubting a culprit for making him a sinner. 
We cast our crumbs upon the window-sill and 
do not look for any gratitude. He will take 
his fill of our Summer fruits after many days. 
May we never miss it, but all have enough to 
share, reader mine, in this coming glad New 
Year. 
EQUESTRIAN SHIP. 
The extreme sensitiveness of the horse to 
the guidance of his master by the bit and 
rein seems almost to be an instinct; so also 
seems the delicacy by which he distinguishes 
the touch upon the rein by the hand of 
woman. Instances are not rare in whieh he 
displays a gentleness towards the fair sex 
that man is not able to inspire. As an illus¬ 
tration of the usefulness and extreme docility 
of the horse as a most useful animal, as well 
as the straits to which women are often putin 
new countries, I will here relate an instance 
of winch I was a witness, of the exploits of 
an equestrienne. 
About the year 1835, while I was running a 
store of general merchandise in that newly- 
settled part of Genesee Comity, N. Y,, a 
lady customer with whom I was well ac¬ 
quainted, came on horseback, sitting on a 
man saddle, with a pail of butter resting on 
the pommel before her, with a twin baby on 
each arm. Of course, we two bachelors had 
to help her dismount with her burdens, and 
when she had finished her trading had each to 
tend a baby while she adjusted herself and the 
empty pail iu the saddle. They all four— 
woman, babies and horse—arrived home, 
some two miles, without accident. It was 
harvest time, and her husband could not 
leave, had no one-horse carriage, she had no 
domestic und no older child with whom to 
leave her babies, and so. like a model wife 
and true woman, she submitted to the cir¬ 
cumstances surrounding her and made the 
best of them. Oh, ye modern displayers of 
female agility and dexterity' in the fox huuts 
of England «r in the circus ring of America, 
hang your heads in despair, you cannot, even 
when inspired by the shouts of the crowd, 
equal in grace, ease, dexterity and usefulness 
the exploit of this true, domestic, American 
woman. B B. Pi 
Pomeslic Ccononuj 
CONDUCTED BY EMILY MAPLE. 
APOLOGIES. 
ANNIE L. JACK. 
If there is one thing more than another 
that humiliates a guest it is a string of need¬ 
less apologies from the hostess. “If I bad 
only lenoum you were coming I would have 
baked cake, 1 ’ is the usual expression iu one 
house after they have succeeded in coaxing a 
caller to stay to tea. Another lady, who 
means to be kind, commences a running apol¬ 
ogy for everything as soon as you enter her 
house. No matter how clean it is, she expati¬ 
ates on its untidiness. The children, if just 
from the bath, are termed “ fearfully dirty,” 
and her own dress, never out of order, is sure 
of an apology. How tiresome it is to call 
there! And how we resign ourselves till the 
inane talk blows over! No use to say, “I 
know all about it—every housekeeper does,’’ 
for she invariably tells us that her case is 
worse than the rest. At a distance of ten 
miles from Every-day House is a town where 
two of my friends reside. Generally on reach¬ 
ing there I am obliged to remain for one meal, 
mid by either family it would bo considered 
an insult if I dined at the hotels near-by. But 
in one house my entrance is the signal for the 
rattling of dishes, au air of preparation and 
extra work, and I am sure of a run of apolo¬ 
gies before the meal fairly begins. “If this 
and that—” At the other house, without as 
good help in the work, but with more tact, I 
do not know anythiug of the preparation till 
its results are on the table. There is always 
a very plaiu and simple repast; never any¬ 
thing extra cooked on account of my presence, 
but one feels that the hostess enjoys your 
visit and knows you do not wish to give extra 
trouble. In one of Marion Harland’s cookery 
books is an account of a gentleman talcing 
three friends home to dine without sending 
word to his wife, or know ing if she had enough 
ex ra cooked. It so happened that the provi¬ 
sion merchant with whom she dealt had over¬ 
looked her order, and mist ress and servant 
were in despair. Calling the gentleman to the 
consultation, he asked: “Any pie or cake in 
in the house? Fruit?” “Yes, all; but there’s 
nothing for dinner .” “Well,” he answered, 
“let's be fashionable for once. You put on- 
sardines, cheese, pie, cake, claret and Sau- 
teme, with a dish or two of fruit Make a 
royally strong cup of coffee to wind up with, 
and call it luncheon.” In fifteen minutes the 
guests were summoned to the dining-room, 
where the pretty hostess, iu a becoming derni- 
loilette, w elcomed them. A lisp of apology 
would have spoiled all, and sho had tact 
euough to avoid the danger. ” Call itluncheon 
or anything else we will, 011 I 3 ' let it be given 
in a happy, pleasant manner, and without 
any apologies; for a habit once formed is apt 
to extend to everthing iu life, and in dining, 
as in everything elss, “bettenis the dinner of 
herbs ” that is given quietly and in peace than 
the “ stalled ox ” if prefaced by apologies. 
BUTTER LADLE PAPERS. 
MAY MAPLE. 
Poor Butter from Village Stores. 
“ There are but few- first-class butter-makers 
in this vicinity, judging from the quality of 
butter brought into the store,” said one of 
our village merchants not long ago. “We 
have hundreds of pounds on bund ut the 
present time, that should he commanding a 
good price if it had been properly made; but 
now it is grease, and that is the best you can 
say for it.” 
“The best butter makers take the most of 
their butter to the city, where they can get a 
better price than country stores are willing 
to pay,” said a friend. 
“ Very much of the butter brought into the 
village is made under great disadvantage as 
regards raising cream, churning and working 
the butter, etc. Often the milk is set in “the 
safe ” not two yards from the kitchen stove, 
that must be at boiling heat for the greater 
part of the time; the cream is oily, and the 
butter is oily when it comes out of the churn. 
It is impossible to press out more than half 
the buttermilk, so it is salted and put into 
some convenient dish, perhaps hung in the 
well for a few hours, and then sent to the vil¬ 
lage store to be exchanged for groceries that 
make the luxuries of many a farmer’s table. 
Of course, it is not economy to make such 
butter, still worse to sell it, for it gives the 
manufacturer a bad reputation, and it really 
is no advantage to such butter makers that 
they find purchasers at any price. If the 
farmer’s wife could not sell her poor butter, 1 
have no doubt that the fanner would exert 
himself to provide a suitable milk-room. But 
so long as it will furnish the tea, coffee and 
sugar and other necessities, just so long will 
butter be made iu such a haphazard manner. 
“ What matters it if bailies, old shoes and 
soiled stockings are tossed into the open, 
empty churn, or a whole swarm of flics 
choose to take a bath in the cream jar, or a 
mouse has taken a swim and died of cramp in 
a pan of milk, or the old Brahma rooster has 
dined upon cream from the top of the churn 
lid; or what if Grunter, iu straying from her 
pen on an inspecting tour, sticks her nose into 
the butter that has been left on the shady side 
of the house to get cold ? What if any one 
1 of these things happen to the butter during 
its manufacture? Why, if the mistress does not 
choose to use it in her family—as, of course, 
she will not—it can be sent to the store ‘ alle 
same,’ and that will be clear gain. What 
wonder if purchasers complain of the poor 
quality of butter they obtain at the village 
store! 
“ But the purchaser of jars of the very 
best packed butter is open to criticism. The 
merchant often mixes the good and bad to¬ 
gether, and thus spoils the whole, but the 
well-to-do mechanic not unfrequently takes 
home a jar of ‘ gilt-edged,’ and for the first 
week or two the family extol the good quali¬ 
ties of that butter; but, sooner or later, .you 
will hear the manufacturer accused of selling 
old, rancid butter by covering it with a few 
pounds of new, when the fault was in the 
housewife, as I happened to know was the 
case in more than one instance. Instead of 
tailing the butter out of the jar as it was put 
down, layer by layer, and excluding the air, 
it was taken from one side from top tc« bottom 
of the jar, which was only covered by a news¬ 
paper tossed carelessly over it, thus .permit¬ 
ting the warm air of the kitchen and pantry 
to circulate through the entire mass; conse¬ 
quently the butter very soou became rancid. 
The choicest roll butter will not keep its 
sweet, nice flavor if kept in the open air or 
handled about from dish to dish and from 
room to room.” 
-- 
Match Marks on Paint. 
Every housekeeper knows how hard it is to 
remove the ugly scratches made by- drawing 
matches on paint or wall. If the marks are 
rubbed first with a piece of lemon and after¬ 
ward with a wet cloth and a little whiting or 
sapolio, they will generally disappear. 
-- 
Musty Stone-Pots. 
If any of the readers have musty cake, but¬ 
ter or grease stone-pots, stand them on the 
earth, bottom side up, and leave there three 
or four weeks. Then wash and scald. They 
will be found as sweet as new. Economy'. 
-^> 4 .- 
DOMESTIC RECIPES. 
CHEAP BEEF SOUP. 
Cut into bits three quarters of a pound of 
lean beef, put into a kettle with a gallon of 
water; bring to a boil; add half a cup of 
washed rice, a carrot, turnip, two or three 
stalks of celery, (all minced), and a little 
parsley and onion if liked. Season with pep¬ 
per, salt and two or three whole cloves; boil 
very gently two hours. Add water to increase 
the soup to its original quantity. 
BAKED POTATOES. 
Baked potatoes are best, as every cook knows, 
when served the moment, they are done. If a 
delay is unavoidable, wrap the potatoes closely 
in a cloth, the moment they are done, and 
keep iu a warm place. They will be found al¬ 
most as nice as if eaten at once. Mary' B. 
STEWED CARROTS. 
Wash and scrape the roots and if large divide 
lengthwise. Boil in salted water until tender. 
Slice very thin, put into a saucepan with a 
spoonful of butter, half a piut of rich milk 
or cream, salt and pepper to taste. Let stew 
15 minutes, take out the carrots into a 
vegetable dish, and add to the milk when it 
boils the well beaten yelks of two eggs. Do 
not let the milk boil after adding the beaten 
egg. Pour over the carrots and serve. 
SPICED CORN BEEF. 
For a piece of beef weighing about ten 
pounds, take two cups of salt, two cups of 
molasses two tablespoonsful of saltpeter, one 
tablespoonful of black pepper, and one table- 
spoonful of ground cloves. Mix the ingredi¬ 
ents and rub well into the meat. Turn every 
day and rub with the mixture until it is all 
used. It will be ready for boiling in about 10 
days. Very nice. E. B. B. 
TOMATO CREAM TOAST. 
“Horticola” writes in a late Rural of eat¬ 
ing cream with cooked tomatoes. I have 
never added cream to stewed tomatoes in the 
way he spoke of, but the following recipe is a 
favorite supper dish in our family:—Stew- 
tomatoes until quite thick, season with butter, 
pepper and salt. Cut. sli< es of bread thin and 
brown on both sides, t butter slightly and lay 
on a platter and at the moment you wish to 
send to table, add a pint of hot, sweet cream 
to the tomato, pour over the toast and send in 
at once. a. e. m. b. 
QUESTIONS ANSWERED. 
Cleaning Chvomos, 
I have some good ehromos that have be¬ 
come dingy and spotted. Would it be well to 
wipe them off with a damp cloth ? 
Mrs. H. G. M. 
Ans. —Remove all dust and wipe carefully 
with a fine, damp cloth. A few drops of 
sweet oil on a bit of cloth or leather will 
sometimes remove spots. If the varnish is 
dull, re-varnish with thin mastic varnish. 
Refreshments for Small Evening Parties- 
Will you kindly give me an idea of the 
quantity of refreshment—pickled oysters, 
sandwiches, salad, coffee, cake and ice cream 
for a company of twenty and oblige 
A Young Housekeeper. 
Ans. —Provide one gallon of oysters for 
pickling, four chickens and six bunches of 
celery for chicken salad, 60 small sandwiches, 
a gallon of ice cream; two medium-sized fruit 
cakes (one light, one dark) two layer cakes, 
one gold and one silver cake (all medium 
sized), and for the coffee a quart of ground 
coffee and five quarts of water. The quan¬ 
tities given will be found bountiful and quite 
enough in way of variety (little pickles and 
lemon jelly would be the only addition we 
should suggest) for any small gathering, how¬ 
ever pretentious. 
gttte’ceUanmtjL 
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