time is up and you are free to go. You’ve 
not been worth much to us, and unless you 
turn over a new leaf you’ll never be worth 
much to anybody else.' I then particular¬ 
ized his faults, and ended by telling him that 
he could stay in our employ for a time pro¬ 
vided he turned over an entirely new leaf. 
If he couldn't do that we didn’t want him 
around. I confess I had no faith in his 
promise, but he agreed to stay, and agreed 
to turn over a ‘new leaf.’ The surprising 
part of the story is that the fellow did turn 
over a new leaf, and from that day on be¬ 
came an entirely changed man, and one of 
the most valuable men in the establishment. 
He is with us yet.” 
I have thought the business man’s ta.1t- 
worth repeating, as the career of both boys 
is interesting and may be of service to some 
other boy, and especially to the good-for- 
nothing boy, who can turn over a new leaf if 
he only will. Also to that hydra headed 
country boy, who longs for a situation in the 
city. 
--- 
ThE SCRAP BAG CLUB. 
ARTICLE 1. 
“ Mrs Carter, what do you think of the 
new departure Mary Rardon proprosed for 
our Chautauqua Circle at Mrs. Bateman’s tea 
party on Wednesday evening /” 
Why, Norma, I could scarce give my 
opinion on something of which I have not 
even heard. I had household duties to per¬ 
form ou last Wednesday afternoon that could 
not be put of, and so did not get to Mrs. 
Bateman’s.” 
“Ob, to be sure! I bad forgotten for the 
moment that you were not there, though we 
all missed you at the time and regretted that 
you, the only one of the favored fourteen 
should be absent.” 
“ I was very sorry, but then you know 
‘ duty before pleasure,’ my dear, and if you 
don’t attend to duty lirst, pleasure will have 
such a bitter sweet taste as to be scarcely pal¬ 
atable. But tell me of Mary’s idea. I hope 
it’s some easy way of telling otf those seven 
Florentine painters with the unpronounceable 
names. 1 told Mr. Cartel* the other day I 
never realized what an artless Creature I was 
till I commenced studying Miss De Forest's 
Art Book.” 
“Why, Mrs. Carter! I am surprised; the 
idea of a Chautauquau punning. What 
would Dr. Vincent say/” 
“Oh: probably something about it being 
quite artful of me, though I am not sure. But 
don’t keep mo waiting any longer please, I 
am getting anxious to hear what Mary Rar¬ 
don proposed.” 
“ I thought you would. Well, Mary thinks 
that it would be so nice to have and art em¬ 
broidery branch to our society, not by any 
means though to have it interfere with our 
regular meetings, because, you know*, we 
never have any time then, after our questions, 
cross-questions, essays, reading, music and 
so forth, but have special meetings, say once 
a month to discuss home decorations and 
teach one another all kinds of fancy work.” 
“ 1 understand it’s to bo a kind of mutual 
aid society, and I think it very nice. I am 
always interested in any thing pertaining to 
beautif} ing home, although 1 have always 
taught my girls that life was not made to 
spend in one continuous struggle for tidies 
and toilet mats.” 
“ No, of course not, but I think the bright¬ 
ening etfeet of woman's handiwork in our 
homes adds more to their enjoyment than we 
ever attribute.” 
“ That is true, but to return to Mary’s 
plan ;dou’t you think she has most too enlarged 
views on the subject for Laueville? There are 
so many of us who can’t afford to dabble 
much in the aesthetics, but will have to coniine 
ourselves to the prosaic, which will not make 
such heavy demands on our light pocket 
books, and for that reason 1 think the title of 
Art Embroidery Club most too pretentious, 
don’t you/’’ 
“ It does seem rather so; perhaps it would 
be more in keeping with the plan to call it the 
Scrap Bag Club, and then if a little domestic 
economy or anything of that kind came in 
our way we could hand it out also.” 
“That’s just it exactly; we won’t exclude 
anything pertaining to home comfort or home 
adornment.” 
The club thus talked of soon met for organ¬ 
ization, and it was in this way that Laneville 
came to have not only a flourishing “ local 
circle ” of the C. L. S, C., but a Scrap Bag 
Club as well. 
The first meeting which was held at Mrs. 
Carter’s was so taken up with pluns for the 
future prosperity of the “Club” as to be of 
litt'e practicability; however, while awaiting 
further developments 1 took a few notes in my 
memorandum book which may be of use to 
the lady reader. First was noticed the piano 
cover, which though quite inexpensive was a 
very pretty one, and in a partially darkened 
room would have looked even elegant. Such 
an unhealthful subterfuge is never allowable 
though, no matter how much it may add to 
the appearance of a room. The cover was of 
brown canton flannel, with a border of cre¬ 
tonne six or eight inches wide. The cretonne 
w-as sewed on in a seam, and dress braid put 
on with gold floss in cat stitch so as to conceal 
the seam, at the same time making a pretty 
finish. Around the edge was a very neat ball 
fnnge of wool in scarlet, browm and gold, such 
os oue can get in most any city for thirty-five 
cents per yard. 
A letter pocket oix the wall was so unique iu 
construction that, on seeing it, I mentally re* 
solved to go and do likewise. The foundation 
was of that type of broad rimmed straw hats 
worn by so many of the Rural New-Yorker 
boys in Summer time, and commonly desig¬ 
nated by them as having “gone to seedbut 
lest the Rural girls may not understand it, let 
me explain that the crown was pushed dow n 
into a long point which served for a pouch for 
the letters. The broad rim was lined with 
cardinal silk, the front part of the rim turned 
over and tacked to the crown with a bow 
of ribbon to match the lining. The other 
side of the rim which, you understand, laid 
up against the wall was considerably exager¬ 
ated by a few ornamental flourishes in paste¬ 
board, which, however, were skillfully con¬ 
cealed by the silk lining. 
It was on this top part that a bunch of the 
favorite white Marguerite daisies vvere painted 
in water colors. Now if you are not so for- 
tunate as to be able to paint a little spray of 
wheat heads done in gold floss would be pretty, 
even more charming, if well ilone, than some 
of the dauby, unartistic painting which is 
sometimes seeu. But while I have been writ¬ 
ing these notes comes a motion for adjourn¬ 
ment, and as dxe “Club” say they will be 
ready to begin work iu earnest next meeting 
I will have to wait till then for any further 
infox-mation ou household decoration and the 
achievemexits of the members of the Scrap 
Bag Club. r. e. t\r. 
D omesti c Ceo n oimj 
CONDUCTED B£ EMILY MAPLE. 
PORK, POTATOES, CABBAGE, BEANS.” 
ANNIE L. JACK. 
I understand well the cry of every house 
keeper for practical recipes for cooking tho. e 
things that are, so to sneak, our stock iu trade. 
Pork is a useful and indispensable article in 
many farmers’ homes, and especially where 
hired men are boarded. Made into bacon it 
is less objectionable to man}' than w'hen sim¬ 
ply in pickle. To cure bacon, use 14 pounds 
of rock salt for every SuO pounds of meat and 
oue pound each of brown sugar anil saltpeter. 
Rub them into the meat aud let it lie three 
weeks, nibbing and turniug occasionally. 
Then wipe diy, rub again with dry, tine salt, 
wrap in a thick cloth or paper and hang in a 
cool, dry place. Oue way of cooking bacon 
is to soak slices in milk for a few minutes, 
then dip in flour and fry. A niece of thick 
pork with a good depth of lean cau be made 
nearly as gooa as ham if properly boiled, a 
little hay iu the bottom of the pot, then a 
plate set down firmly and the pork placed 
upon it. Boil steadily till done, peel off the 
skin and put iu a few cloves as for ham. 
Serve cold in thin slices, and do not forget to 
run out into the garden for a handful of pars¬ 
ley to garnish the dish. 
Potatoes.— No vegetable has been able to 
supplant this on the farmer's table, und, be¬ 
sides being healthy, it has the advantage of 
being cooked iu so many different ways. Yet 
there is nothing more difficult in cookery than 
to properly boil a potato. In the early days 
of my housekeeping I had for a servant a girl 
fresh from Ireland, who could not cook any¬ 
thing at all but a potato, and in that she was 
an adept. Her plan was to put them into an 
iron pot with as much well-salted cold water 
as would just cover them—no more or they 
would be “ drounded." When uearly done 
she poured off a part of the water, returned 
the pot to the fire and let them steam till 
done. When not a drop of water remained iu 
the pot it was lifted, tossed and shook till every 
drop evaporated. They were always dry and 
floury. It must be remembered that potatoes 
will not bear to soak iu water when cooking. 
They require about 36 to 30 minutes if of me¬ 
dium size and put in cold water, and five min¬ 
utes loss if put into boiling water. Either way 
will do equally well if the latter part of the 
cooking is attended to. 
Cabbage should be always put into boiling 
water, and about half a red pepper should be 
boiled with it. If cut into quarters it takes 
nearly three-quarters of an hour for a lurge 
cabbage to cook thoroughly. Drain well. It 
is always best boiled with a small piece of 
pork. 
Lima beans are very nice boiled in salted 
water till tender, then drained nd butter, 
pepper, salt and a little milk added. Let them 
simmer awhile before serving. While ac¬ 
knowledging these articles as essentials in 
many a farmer’s home, I consider the variety 
of many of the dishes given in Domestic 
Economy equally desired in many families. 
Cream, eggs and fruit are nowadays staples 
that can be made up as cheaply as anything 
else, and will prove as healthful. But tastes 
differ even in families, and it is well to be able 
to cook these plain and every-day dishes. In 
another article I will try to give divers ways 
of cooking the potato, that may be useful to 
those who value this vegetable as I do. 
-*-<M- 
TO COOK POTATOES. 
To cook potatoes use soft water and put in a 
little salt. When the water boils put in the 
potatoes, with their jackets on, and let them 
boil until thoroughly done; then take out with 
skimmer into another dish and set on stove 
until they are dry. Do notallow them to boil 
or stay in the water one minute longer titan is 
necessary to cook them thoroughly, as it is 
sure to make them soggy. After they are 
cooked iu this way their skius may be removed, 
aud thej r should be prepared for the table as 
best suits the taste and disposition of the cook. 
To cook them with their jackets ou secures the 
whole of the nutritious part, whereas paring 
them before cookiug takes away a good portion 
of the nutriment. 
TO BOIL MEAT. 
To boil meat use soft water, and when boil¬ 
ing put in the meat that has b en thoroughly 
washed. Let it boil briskly for ten or fifteen 
minutes, then set back aud allow to boil slowly 
or just boil. If the water has to be changed 
or replenished have boiling water ready and 
make the change with the water boiling. If 
there is any meat leftover for another meal, 
or if it has been cocked, to be sliced und eaten 
c id, when it is sufficiently done put into an 
earthen jar and cover with the liquid in w hich 
it was boiled until the time when it is to be 
eaten. This keeps it more rich and juicy than 
if taken out on a plate and let stand to dry. 
Be sure and have the water boiling when the 
meat is put in. unless you wish to extract the 
nutriment from it and care more for the liquid 
to make soup of than you do for the meat 
itself. 
SOFT WATER. 
Having experimented somewhat with using 
hard ami soft water iu cooking meat, vege¬ 
tables, and in making tea and coffee, I have 
decided by all means to use soft water, filtered, 
if it can lie had. It gives a goodness and deli¬ 
cacy to their taslo that can not be obtained 
when hard water is used. o. v. s. 
TO BAKE FOWLS. 
We prefer fowls a year or more old; they 
fatten more easily than chickens, and when 
cooked there seems to be something of them. 
At our house baked fowl is liked best. After 
the fowl is plucked, ringed aud dressed, 
(the cut places should be small) wash the in¬ 
side of the fowl thoroughly, then draw- tie 
skin up to cover the neck bone (which should 
Lave been cut off rather short) and with a 
twine tie it firmly beyond the bone; then hav¬ 
ing in readiness a dressing ma le of biscuit or 
bread or crackers made quite moist with rich, 
sw’eet milk and well seasoned w ith salt, pep¬ 
per and butter, all mixed well together. The 
following has been recommended to me as 
beiug very nice: Chop slices of buttered 
bread fine, add one egg and season with sage, 
pepper, summer savory and salt: fill the body 
and crop and neck with the stuffing (not too 
full) und with a darning needle and knitting 
cotton or twine sew up the fow l, tie the legs 
together, and, if large, the wings may be 
bound to the body. Put it in a kettle of boil¬ 
ing water, add salt, a dust of pepper and a 
small piece of butter; cover closely and boil 
till tender, turning the fowl occasionally to 
insure even cooking; then put it in a dripping 
pan with the liquid iu which it was boiled, 
and bake in a hot oven, bastiug occasionally 
with the broth, and when one side is browned 
turu and brown the other. Should the stuf¬ 
fing boil out somewhat into the water in the 
kettle the gravy that is to be served iii a separ¬ 
ate dish requires no other thickening and is 
the better for it. Gladdys Wayne. 
----i— 
SUGAR CURED HAMS. 
The hams should be allowed to become per- | 
fectlv cold. Then rub well with common salt 
and leave iu a wooden cask for three or four 
days, turning each day For hams weighing 
from 13 to 16 pouuds, allow for each half a 
pound of salt, halt a pound of moist browm 
sugar, au ounce of powdered saltpeter aud a 
teaspoonful of cayeuue pepper. Take the 
hams out of the cask and throw away the 
brine. Rub first with the saltpeter, theu the 
salt, sugar and pepper—do this thoroughly. 
Return to the cask (it should have been 
washed); keep always covered with salt and 
turn every duy._ After a few days pour over 
a pint of good cider vinegar for each ham. 
I^eave in this brine a month, turning often. 
Then take out, drain, hang iu a dry place and 
smoke or not at pleasure. Mrs. E. K. L. 
PIMPLES ON THE FACE. 
Dr. G. Parsons recommends dusting the face 
every night with flour of sulphur. Apply with 
an ordinary toilet puff. 
PICKLED TONGUE. 
For a dozen tongues make a strong brine 
sufficient to cover, add a pound of brown sugar 
and an ounce of saltpeter. Keep under brine. 
Let remain two weeks then hang up to smoke 
or dry. 
■ - 
DOMESTIC RECIPES. 
PICKLE SAUCE. 
Make a drawn butter sauce, and just before 
serving add two or three tablespoonfuls of 
pickled cucumbers minced fine. This is very 
nice eaten with mutton. 
MUSH FOR FRYING. 
Put a quart of water on the fire to boil. Stir 
into a piut of new milk a pint of corn-meal 
and a tea spoonful of salt. When the water 
boils stir the mixture gradually into the water. 
Let it cook slowly half an hour, stirring fr - 
quent.ly. This will be found au improvement 
upon tile usual method—the mush being lighter 
aud browning better for the addition of milk. 
SOFT GINGER BREAD. 
One and a half cup of molasses, one-half cup 
of brown sugar, half a cup of butter, half a 
cup of sweet milk, a teaspoonful of soda, any 
ground spice that one likes, and three cups of 
sifted flour. Dissolve the soda in a very little 
warm water. Mix thoroughly and bake iu 
shallow pans. e. l. b. 
iUt^ffUancuu.S, 
Backache, Soreness of the Chest, Gout, 
Quinsy, Sore Throat, Swellings and 
Sprains, Burns and Scalds, 
General Bodily Pains, 
Tooth, Ear and Headache, Frosted Feet 
and Ears, and all other Pains 
and Aches. 
No Preparation on earth equals St. Jacobs Oil as 
a safe, su re, si tuple and eh rap External Remedy. 
A trial entails but the comparatively trifling outlay 
ol 50 Cents, and every one suffering with, pain 
can have cheap and positive proof of its claims. 
Directions in Eleven Languages. 
SOLD BY ALL DRUGGISTS AND DEALERS IN 
MEDICINE. 
A.VOGELER & CO., 
Baltimore, Md., V. S. A, 
POWDER 
Made from Professor Hereford’a Add 
Phosphate. 
Recommended by leading physicians. 
Makes lighter bisenit, cakes, etc., and 
is healthier than ordinary Boling Pow¬ 
der. 
In cans. Sold at a reasonable price. 
The Uorsford Almanac and Cook Rook 
8**ut free. 
liumfoicl Chemical Works, Providence, R. I. 
