06T 14 
The floral display did not impress me as 
being remarkable. The roses had withered 
from the unusual heat of tbe weather and 
only a few, the (crimson) Madame Charles 
Wood, which was tbe largest l saw, the 
“Richard Smith” and “Paul Heron,” were in 
a fresh condition. Various florists had sent 
floral designs and hand bouquets of the usual 
stvle. The largest floral design represented 
“The Gates Ajar,” and this arrangement was 
composed of pale tinted roses, dahlias, carna¬ 
tions and sweet atyssum, of which much was 
used in all the designs. A chair made of roses 
chiefly, at which a big doll was kneeling, was 
comical. A cradle of flowers was fitly named 
“A bed of roses.” I never enjoy flowers put 
up in such fashion, wired and crucified on 
sticks and otherwise maltreated. The display 
of gladioli was meager, and the same of 
dahlias. There was not a sunflower to he 
seen, although I have seen sunflowers this 
season that were magnificent. The Gloxinias 
were beautiful beyond the telling and in great 
variety. There were pink and blue water lilies 
and an Egyptian Lotus attracted great atten¬ 
tion. Tbe flower, tinged with pink, resembles 
a water lily in appearance. The elongated cen¬ 
ter piece of the plant, the receptacle, or may¬ 
be stigma, is curiously formed of cells, seems to 
grow after the coroll i has dropped and 
turns brown. The display of fruits was very 
flue, and a Mr Sattert.hwaite alone had a dis¬ 
play of a thousand plates. The largest 
peaches were labeled “Susquehanna,” and a 
large, green-looking peach, that looked as if it 
would be ripe about Christmas time, was 
labeled “Geary’s Hold On,” A fine platter of 
“Oldmixon’s” added to the general disposi- 
. tion to break the tenth commandment. I 
always find myself regarding the committee¬ 
men with envy, as they go about tasting 
grapes, cutting into the fat sides of peaches 
and pears, and smacking their iips over the 
good things. In the pear neighborhood was a 
yield of pears that seemed incredible although 
the actual fact was placed before the eyes of 
the observers in cuttings from the tree itself, 
loaded with fruit as closely packed as are the 
currants on a currant stem. The cuttings 
were but two years from the bud, and aside 
from the three cuttings loaded with pears, the 
tree bore besides a bushel of fruit. The name 
of this pear was “Kiefl>r.” Of grapes, there 
were 12 of foreign aud 24 of native varieties) 
and 20 varieties of peaches. Some of the 
labels were funny as well as curious, and on 
a platter of wonderful grapes—Muscat of 
Alexandria—such as the spies brought back to 
Moses from Palestine—was this unique bit of 
information, “Tnis was being broaken of ir. 
the cotneing,” while the orthography of many 
of the labels was both fearful and wonderful, 
as though illiteracy and horticulture went 
hand in hand. 
I measured an egg plant and its circumfer¬ 
ence was 20}^ inches. There were about half 
a-dozen only, all largo, und they were tucked 
in an out of-the way place as if ashamed of 
tbtir size. In the Secretary’s room I was 
shown acurious variety of watermelon, called 
the “Orange,” the rind peeling off like that 
of an orange, and the pulp being formed like 
that of the orange. 1 believe the flavor is 
not particularly good, the melon being cul¬ 
tivated chiefly because of its peculiar con¬ 
struction. Its external appearance is like 
that of the ordinary watermelon. 
— - 
FANCY WORK. 
BAGS, RICK-RACK, ETC. 
No lady’s costume is complete when she 
starts out to spend the day with a friend, 
without a bag of some kind, in which to put 
poeketbook, handkerchief and sewing. 
The one we now present is made of plush; 
the two sides sewed neatly together aud fin¬ 
ished with a handsome cord, instead of being 
cut whole, although they could be made so if 
preferred. The eyelets in the top, are large 
enough for a pretty heavy cord to pass through 
which is finished at tbe ends with tassels; a 
satin or velvet bow can be placed where the 
tassels are on the side as Wt.ll us nt the bottom 
of bag. It is impossible almost to put too 
many bows of ribbon on fancy articles. 
While every housekeeper, has always mend 
ing enough to do, it is not the kind of work, 
that looks well to take out in the bright cosy 
sitting-room where one is visiting, so it is very 
necessary to provide some of another variety. 
There is a gieat deal said about wasting 
time over fancy work, but we do not look at 
itso. It is very enjoyable to good taste, to 
see handsome under clothing, bed furnishings, 
children’s dresses, iu fact auythiDg where 
pretty trimmings are required for a finish. 
At a watering place this Summer we were 
called upon frequently to admire dresses 
made of rick-rack, that could be seen on 
ladies, who promenaded the “ocean walk.” 
There was every kind of white dresses worn; 
Borne trimmed with Hamburg edging, others 
with the lace known as Irish point; aud of 
course the more elegant, with Valenciennes, 
But for those who cannot spend so much on a 
dress of this style, tbe rick-rack, if hand¬ 
somely made, is certainly beautiful. Some 
have the waist aud sleeves made of it, while 
others use it in stripes only; and we once saw 
a polonai.-e made entirely of it. 
Speaking of such work being a waste of 
time, reminds us of a friend who is of the 
highly practical sort, a first-class housekeeper; 
whose lamp chimneys are so clear that one 
has to take a second look to make sure that 
there are any on the lamp, and whose stove- 
zinc shines with a lustre only equaled by 
that of her brass door knobs, and water fau 
cets. She never had the least patience with 
the making of feather edge braid, crocheting, 
tatting etc., “ might better be learning how 
to make bread and cake,” was her comment. 
But we spent our Summer vacation in the 
same house with this practical friend of ours, 
who to our utter amazement—when we had 
been with her long enough for a few minutes 
chat only—produced several yards of rick- 
rack, and it was beautifully done, too—just as 
she did her housework—each thread drawn 
up like every other, and no wheels differing 
but all made evenly. 
She informed ns, that “she was perfectly 
infatuated with the work;” which was fully 
demonstrated during our stay; for each day 
when we took our accustomed walk to the 
Pavilion on the beach, she did not forgec her 
parcel containing rick-racF. Two chairs were 
called into requisition, after we got there; the 
extra one to rest her feet upon and to hold the 
scissors, cotton, etc,, so that they should be 
handy. Also at night when she left us to 
retire, she carried the basket containing her 
work, with her, and when she appeared in the 
morning, it was always w ith the same basket 
in her band. It may have been a notion of 
ours, but we almost believed that she got up in 
the night and worked at it, so as to "keep her 
hand in,” 
Well! all this goes to show that some kinds 
of fancy work can be made by some of 
the most practical people; and enjoyed while 
it is being made, too. 
The bag we have described is just the thing 
for holding the braid used to make this 
“fascinating” work. 
Plush Bag.—Fig. 343. 
We also show cut of a collar, the style worn 
at present. It can be made of any kind of 
lace, of course, the richer the better, with the 
silk of a color most becoming to the wearer. 
The puffing in the center is prettiest made of 
Canton crepe, it being such a soft and rich 
material; though both satin and silk is used. 
It is a handsome and stylish finish and in¬ 
dispensable to an evening toilet. c. c. 
ABOUT WOMEN. 
A costume of cream colored silk, trimmed 
with old gold lace and red geraniums, was 
worn by the Princess of Wales at a recent ball. 
The first women to make the ascent of 
Mount Washington by the Crawford bridle 
path without an escort are Helen L Stevens, 
and C. W. Herrick of New York City. 
Miss Susan B. Anthony who is about to 
lecture in Kansas, was given a public reception 
recently in St. Louis. Miss Anthony is one 
of tbe few TBomen who, out of compassion for 
porters, never purchased a “Saratoga trunk.” 
Domestic Ccotiomij 
CONDUCTED RV EMILY MAPLE 
ANOTHER TREASURE. 
Some two or three years ago our attention 
was called to the frnits of some of our finer 
clematis by little Cerise who begged of us to 
come to the arbor to see her “curly heads, 
And “curly heads” they were in truth—no 
other name would so well have described them- 
We gathered them to mix with our ornamental 
grasses for Winter bouquets, but found that the 
ripe seeds with the feathery tails fell off with 
the slightest movement, destroying the heads. 
This year we gatnerod them before the tails 
of the achenia had feathered out and while 
the seeds were gi-een, placed them in a warm 
room where in 24 hours they had all curled. 
Although perfectly dry the seeds are quite 
firmly attached to the receptacle and the 
waving little feathers, as we may call them, 
will stand a deal of tossing about. We filled 
a faucy straw basket with the “curly heads” 
with here and there a cluster of “bitter sweet” 
making a very unique and pretty combination. 
We have never seen the fruit-heads of the 
clematis used for decorative purposes and 
hope we are the first to make the discovery. 
COTTON-SEED OIL. 
MRS. WM. S. THOMAS. 
It is only a few years since both master and 
servant indignantly denied that cotton seed in 
any share was ever used as human food; now 
the refined oil is as generally used in the 
cuisine of the rich as in the simple diet of the 
poor. A year's experience iu using it as a 
substitute for various other fats has given 
convincing proof that it may take the plac , 
of any of them. For frying purposes it is 
superior, as it does not scorch as quickly as 
anything else and gives a richer flavor to some 
things, like Indian meal pancakes. It is 
excellent for frying fish and doughnuts; the 
latter do not fat soak as reedily as in lard 
and the oil left over is even better to use again. 
J[ use it altogether to shorten “egg bread,” as 
our Northern Johnny cake is called at the 
south, and have put it in cream-of tartar 
biscuit and plain cake, but I do not like it as 
well as butter or lard, or when mixed with 
either. It has a slight flavor of its own that a 
delicate palate would detect, but which nine 
people out of ten would nob be aware of, and 
it is not half as disagreeable as tbe taste of 
most of our lard, or poor butter. It is au 
unusual, rather than a disagreeable flavor, 
and it becomes pleasant by use. The men 
who work in the mill dip their bread in the 
oil instead of using butter. For salads it is 
infinitely superior to any olive oil I have ever 
tasted. The following recipe is popular with 
us: Ileac a jill of vinegar and stir into it 
three tablespoonfuls of mustard rubbed 
smooth with a little water or vinegar, take 
from the fire and add a teaspoonful of sugar, 
one tablespoonful of oil, one salt spoonful of 
salt and the beaten yelk of an egg. This 
dressing will bear being enriched with from 
four to six tablespoonfuls of oil makingit much 
nicer—a good beating dist ributes the oil per¬ 
fectly. If we propose to eat it, the fewer our 
researches iu the matter of lard, the more our 
composure as consumers, aud the same may 
be said of other greases which enter into our 
cookiug, but nothing can be purer or cleaner 
than cotton seed oil as it is manufactured, I 
have never had any become old or rancid, aud 
those who object to animal fats from principle 
or prejudice can make it an ample substitute 
for all of them. A very fine quality of soap 
is made from this oil, which resembles the 
best castile. Our can is like a juggler’s bottle 
from which we pour forth liquid for a great 
variety of uses; from it we fill lamps, a little 
goes into the starch to keep the irons from 
sticking; it greases leather, and takes the 
place of sweet oil iu linameuts. From its 
drying qualities wheuthinly covering exposed 
surfaces, no doubt it will yet be prepared to 
use in paints. 
In fact, the mauufaelure of cotton-seed oil 
seems to be a universal blessing, utilizing 
what had before been wasted aud furnishing 
a substitute for lard to produce which swine 
are forced into a state of unnatural fatness 
that is destroying their constitutions and 
making them a prey of diseases which unfits 
them for but doe3 not prevent their becoming 
human food. 
WASHING. 
Zkna Claybournk, having dared to ex¬ 
press an opinion regardless of “Mrs. Grundy,” 
I will give my method of washing although I 
do not expect very many housekeepers to try 
my plan because most women do not care to 
have wash tubs aroimd two Jays of the week; 
but I shall still think it the best way to wash 
white clothes, and shall go ou in this same 
way, letting my clothes wash themsslves, as 
it were, while I attend to my other duties. I 
pity the poor woman with the weak back who 
will continue to struggle with the old-fashioned 
clothes-boiler, and who thinks her clothes 
must, be out drying by Monday noon. 
While I am eating breakfast the water heats 
for washing. I have only four in my family. 
After eating, I make enough strong suds in 
the tub hotter than I can bear my hand in to 
cover all the clothe.-. I take the coarsest and 
most soiled garments first and with a stick 
pound them down in the tub; then the next 
cleaner and the next till on the top lie the 
ones but slightly soiled. Towels, table linen, 
and anv garments much soiled I first wet 
thoroughly in cold water. I now cover my 
tub with an old quilt folded twice, and let 
them stand while I wash dishes, make beds, 
sweep, dust and prepare the veget ibles for 
dinner. The clothes are not usually cool 
enough to rub when I am ready for them, so 
I pour in some cold water and rub them 
through. They wash pasy and look clear and 
white. I rub the cleanest first of course. I 
then lay them in the tub agaiu in the same 
order as before aud pour over them the boil¬ 
ing hot suds to well cover them, put on them 
three dinner plates to keep them under water 
and art in the middle an earthen milk pan to 
prevent the dishes from sinking into the water. 
Then I throw over them the old quilt and let 
them stand and steam till night, when I put 
on another pail of hot water and cover them 
again. In the morning I put them through 
the wringer, make a rinse water, blue it, put 
them through that, starch and hang out to 
dry. I then wash the colored clothes. Will 
some read r please try my method and report 
their success? The steam does the work. I 
think the principle the same as that of the 
steam washers. I had one of them, but it 
soon rusted my clothes, but my present plan 
is still easier, I think. 
If you want to serve an old dish i > a new 
and attractive form bake an apple pie with 
one crust, when done frost it and set back in 
oven to harden. Plenty of frosting pleases 
my family best. Mrs. L. H. Niles. 
DOMESTIC RECIPES. 
oysters cooked in the shell. 
Wash the shells perfectly clean and wipe 
dry. Put into a baking pan, round shell 
down, and set iu a very hot oven for three or 
four minutes or until you can remove the 
upper shell. Put two or three oysters into 
each round shell sprinkle with salt and pepper, 
add a small piece of butter, sift over a little 
cracker dust and return to the oven to brown. 
currant .iklly sauce for mutton and 
Game. 
One small sized onion, two spoonfuls of 
butter,a stalk of celery, a pint of stock or broth, 
a tablespoonful of flour, salt and pepper and 
a half cup of currant jelly. Slice the onion 
and cook in the butter until it begins to brown, 
add tbe flour and celery, stir until brown, add 
tbe stock and simmer 20 minutes, strain, skim 
off the fat, add the jelly and stir until it 
melts. Boston Cook. 
green tomato pickles. 
Take a two gallon jar, put into it a layer 
of sliced cabbage about an inch thick and 
sprinkle over a little salt, then put in a layer 
of sliced tomato and same quantity of salt. 
Thus alternate until the jar is full. Let stand 
over night und in the morning pour off the 
brine. Take good cider vinegar enough to 
cover the tomato and cabbage, tie five cents 
worth of cloves and cinnamon in a bag, put 
into the vinegar and bring to a boil, add a tea 
cupful of sugar and pour over the pickle. 
Put a weight on top and in a few days it will 
be ready for use. Mrs. Matilda Banes. 
Horaford’* Acid Phosphate, 
A Refreshing’ Drinlr. 
Dr. C. O. Files, Portland, Me., says: “After 
perspiring freely, when cold water has utterly 
failed to satisfy my thirst, it has accomplished 
the purpose with the most perfect success.”— 
Ado. 
— — 
Prof, llorsford’s Bakins Powder. 
Baron Li h big, the eminent German chem¬ 
ist, said: “The Baking Powder of Prof. Hors- 
ford, I hold to be one of the weightiest and 
most beneficent inventions which has been 
made in recent times. ”—Ado. 
