NOV 4- 
THE RURAL NEW-YORKER. 
757 
of the National Woman’s Christian Tem¬ 
perance Union. 
Mrs. Amelia Bloomer, responsible for the 
“Bloomer costume”—which by-the-way, many 
good American housewives still wear when 
about their kitchen work—is a quiet, sweet¬ 
faced lady, dressed like everybody else. 
A good woman knows the power she has of 
shaping the lives of her children, and she 
endeavors to use that power well. She teaches 
her boys and girls that they must be brave in 
doing their duty, truthful in speech and action, 
honest and honorable, kind, cheerful and un¬ 
selfish. By her own good example she en¬ 
forces and illustrates what she teaches. 
Miss Risley-Sewarp became a great favor¬ 
ite with Willium H, Seward while he was 
Secretary of State, and subsequently accom¬ 
panied him duriDg his tour around the world. 
Mr. Seward in his will bequeathed her $30,000 
on condition that she should adopt his name. 
She accepted the condition, and now refuses 
to marry because she will not consent to 
change her name. At present she is in Italy 
studying the old monasteries of Tuscany. 
October —(Illustrated Art Notes.) Fig. 420. 
CONDUCTED Bk EMILY MAPLE 
PITHS. 
A fat kitchen makes a lean will. 
A blundering arrangement: the stove at 
one end of the kitchen and the pantry at the 
other. 
Why, oh! why! will we give strangers our 
brightest smiles and most courteous words. 
A small cup of stroug beef tea (hot) taken 
just before going to hed or in the night is a 
valuable remedy in eases of sleeplessness, - nd 
seldom disagrees even with dyspeptic persons 
THE DOTIES OF A MISTRESS AT 
TABLE. 
After Breakfast-Talk Between Mrs. Adeline 
Browning and Mary Jane, a Younger 
Sister who Assists with the Work. 
Mary Jane —Now, Adeline Haskins, be¬ 
fore we go to work I want to give you a 
talking to. 
Mrs. B.—You should address your mistress 
as Mrs. Browning. • 
M. J.—Very well, Adeline Haskins Brown¬ 
ing, are you aware that you do not wait in a 
becoming manner upon the table at which you 
preside? 
Mrs. B.—I believe I pour the coffee, and I 
procured a servant on purpose to wait on table. 
M. J.—(with gentle severity) Yes; I know 
you pour the coffee at first, but then imme¬ 
diately you become absorbed in conversation, 
and then never imagine that anyone may 
want a second cup. Besides, the bread plate 
may be empty and the boarders at the lower 
end of the table may be suffering for waut of 
butter or sugar, or even meat and vegetables, 
and yet you are serenely complacent, and 
talking away in your most edifying manner. 
Now, you must remember that people come 
to your table, first of all, to eat \ the instruc¬ 
tive discourse is no doubt important, but 
secondary. 
Mrs. B.—But I have always— 
M. J.—O! I have not done yet. 
Mrs. B.—I didn’t suppose you had, but just 
take breath while I offer a humble remark 
or two on the points already mentioned, for 
fear I shall forget them in the multitude of 
others. 
1 have always thought that the lady of the 
house should be prepared to make the meal¬ 
time agreeable and entertaining, and I have 
tried in a feeble way to do this and have 
usually had some subject of interest in mind 
to throw into the stream of talk if it ran low, 
or took a wrong direction, but have tried 
also to attend to the physical wants of my 
friends as well. I am sure you might fill the 
bread-plate when necessary. 
M. J., (decidedly)—No, not without your 
order. I wish to do all the serving. I was 
very angry when you left the table last night 
to get the pickle-fork. The mistress should 
never leave the table, but she should always 
tell the servant what to get. How can I tell 
if you have nearly done eating whether you 
want more bread cut? 
Mrs. B.—Granted; but you might at least 
pass dishes. 
M. J.—But I think you might tell me when 
to pass the dessert or the cake, and I’m Bure 
it isn’t my business to offer more meat and 
vegetables when James is at the table, and 
you know he gets to arguing with somebody, 
and pays very little attention to any plate 
but his own. I know it is considerable trouble 
to help every one at first, and he does that 
very well indeed. I want to help you both 
and sometimes in desperation I reach over 
near his plate and pass some diBh to you, for 
which I know a gentleman has been waiting 
five minutes or more, but you usually say, 
“Thank you, I don’t care for any,"and I have 
to set it down, or say in the politest tone my 
savage mood will allow “Will you please pass 
it?” If I try to send a plate 
around by way of James he helps 
himself, and sets the dish down 
by Lit plate. There, don’t look 
so ducouraged, I know you both 
try very hard to make the home 
pleasant for us all, but you sr^ 
absent-minded, and have not 
learned to wait on table, and 1 
am determined that you shall. 
Mrs. B.—That’s right, keep at 
work, and maybe you will ac¬ 
complish something in time. 
M, J.—I will talk to you, and 
you must see to James. I don’t 
propose to lecture him. Now 
I will tell you what you must 
do. Pour the coffee and see 
that the milk and sugar go quite around 
the table; also see that every thing else 
is passed the first time ; then perhaps 
you can fix your own food, and throw in 
a remark or two, by way of seasoning ; but 
be watchful; you and James both eat very 
fast, and you eat so little that you con afford 
to stop and see who wants somethiog more. 
Remember the bread plate, and if James for¬ 
gets, you should offer more meat and vegetables 
and then offer more coffee or tea, at least to 
those who always drink two cups. Some of 
the gentlemen will ask for what they want, 
others never will; the quiet ones need most 
attention, and try to think of each one’s pecu¬ 
liar tastes. Prof. Kraum is very fond of pep¬ 
per. He might have a small box of it at his 
end of the table. Mr. Elder takes cream aud 
sugar on tomatoes; but there is a great deal in 
the manner of offering anything. People 
don’t like to have food forced upou them, but 
they do like to be urged just a little to take it. 
Do you remember the perfectly enchanting 
manner of Miss Lee when waiting upon table 
at the Normal School Boarding Club? You 
have a rather indifferent manner, as if you 
would be just as well pleased if they did not 
eat, though of course I know bow liberal you 
feel. Then, worst of all, Adeliue, you finish eat¬ 
ing, when we have scarcely half done, hold 
your napkin up high, and make quite a show 
of folding it, lay it down, and shove back 
from the table, as if everybody ought to have 
finished. 
Mrs. B.—Why! Mary Jane; I don’t believe 
I am so impolite; you mortify me; I am 
really discouraged with so many short¬ 
comings. 
M. J.—You needn’t take it to heart, for you 
know I like to scold you, but you certainly 
must do better if you would make your house 
home-like and pleasant to your boarders. 
Zena Claybourne. 
SERVANTS AND HOW TO IMPROVE 
THEM. 
The following extract is taken from a paper 
read by Mrs. M. A. Barnes at a meeting of 
the Guild of Aid in Home Duties in London. 
“The indifference and incapacity of mis¬ 
tresses are I believe one of the chief causes of 
the troubles so generally complained of. It is 
of no use to expect servants, young or old, of 
the present stamp, to oo tneir duty—that is, 
to do their work consc!eimou*ly and well- 
while the mistress is entirely ignorant as to 
» ow it should be done; they know her ignor¬ 
ance, and take advantage of it. Young girls 
can never be properly trained under the pres¬ 
ent race of older servants. I must confers 
that I have a dread of those who call them¬ 
selves “experienced;” they have only acquired 
greater confidence iu their own ways, and not 
having been properly taught in the first in¬ 
stance, they get more fixed in their bad 
habits, and become greater adepts in saving 
themselves every possible trouble, all the time 
passing themselves off as valuable servants by 
beeping things straight on the surface, and 
paying fussy attention at stated intervals, 
which servility many employers expect, an i 
they are flattered by the obsequiousness of 
such servants. This affords a very bad sort 
of training for the young servants, and thus 
the evil spreads. 
I am not one of those who regard all ser¬ 
vants in the same unfavorable light. Most of 
us know specimens of the faithful and attached 
domestic, but in these days they are so rare 
that, for their sake, as well as for the benefit 
of employers, it is most desirable that their 
numbers should be increased; and I can think 
of no better or more useful work which is 
within the province of philanthropic women 
to attempt than that of raising the status of 
domestic service; and this is no unreasonable 
suggestion, for each in her own home has it in 
her power to do something towards the realiza¬ 
tion of the desired object. 
DOMESTIC RECIPES. 
pi0c*U»ttf0tt?L 
PROFESSOR 
XATfc 
BAKING 1 
POWDER 
A PRETTY ORNAMENT. 
A friend produced a very pretty effect in 
one corner of her parlor by the folio ving de¬ 
vice. She secured two oval mirrors a little 
larger than a dinner plate, had them framed 
in dull gold an inch in width, hung each flat 
against the wall either side of the corner and 
on a level with the top ft a small round table 
Upou the table in Bummer she keeps a low 
bouquet of beautiful flowers and ferns and 
in Winter a bouquet of pressed ferns and 
Autumn leaves. Altogether it makes one of 
the brightest bits of ornamentation I have 
ever seen. Kate Green. 
REMEDY FOR DIPHTHERIA. 
Dr. Deuker, of St. Petersburg, a physician 
haviug treated hundreds of children at the 
hospital for this terrible malady has met with 
the best results from the following treatment. 
As soon as the white spots appear on the ton¬ 
sils he gives cold drinks, acidulated with 
hydrochloric acid, and every two hours a 
gargle composed of lime-water and hot milk 
in equal parts. 
CUSTARD MAKING. 
If one has not the convenient double boilers, 
use a common iron kettle, put a stick across 
it and hang a tin pail on it. If you wish to 
prevent the eggs from curdling when mak¬ 
ing boiled cu-tard, pour the Doffing milk 
onto the beaten eggs. A little gelatine—dis 
solved—added to a baked or boiled custard 
improves it very much. Steamed cup cus¬ 
tards are very nice. Make as you would for 
baking, fill tea or coffee cups (without handles) 
tw<>thirds full, set into a steamer over a kettle 
of hot water, watch carefully and take out 
the instant the custard has “set.” You can 
reserve some of the whites if you wish, beat 
them to a stiff froth, sweeten with a little 
powdered sugar and when the custards are 
cold, put a spoonful on top of each cup A 
bit of currant jelly in the center looks pretty. 
Mary B. 
Made from Professor Horsford’s Add. 
Phosphate. 
Recommended by leading physicians. 
Makes lighter biscuit, cakes, etc., and 
1 b healthier than ordinary Raking Pow¬ 
der. 
In cans. Sold at a reasonable price. 
The Horsford Almanac and Cook Book, 
sent free. 
Rumford Chemical Works, Providence, R. I. 
U. M. ANTHONY, Ag't 100 and 102 Reade St.. N. Y 
Ilronclilti*, Asthma, 
and Oeut'iiCNK curtrt a< 
your home. Great improve¬ 
ments made in past three 
years, and wonderful euros after others failed. Bnd 
cases wauted. IIOAIJi TREATMENT 
on trial. Send for circulars. Advice FREE. 
J. PRIOR MILLER, M. D.,t 5 N. mh St., Phila. Pa. 
.VIOLIN OUTFITS 
BixRr.t Tl.u-krni From 
, $ 1.76 
to 
I. $20- 
8 PE 0 TAJ. B.MWAn*. 
PAGANINI VIOLIN, 
Celebrated lor One tone, Bnish. Italian atring*. ttne peer, in¬ 
laid pearl tail-piece, fine long bow, with ivory ar.d Mine red ftox, 
in violin box. Book ot Instruction, with 556 piece* music, 
by express tor $3-60- Satisfaction guaranteed, or money re¬ 
funded. A better ,,:i tilt eun not be porenated eleewhere for 
Send Mump for large Catalogue. G. H. W. BATES St 
Importer* and Manufacturer*, 109 Sudbury St., Button, M. 
10 . 
BADGER STATE 
Butter Color. 
Received the only honorable mentlougranted to any 
butter Color at the International Dairy Fair of 1879. 
If not for »ale by your dealer, send for circular, Ac., to 
the manufacturer. E. SHELDON, Fort Atkinson, Wis. 
AGENTS WANTED the btttF&mily KnTt- 
tiner Machine ever invented. Will kn'.t a pair of 
stockings with HEEL and TOE complete, in 31 
minutes. It will also knit a great variety of fancy- 
work for which there U al wavs a ready market. Bend 
for circular and terms to trie T worn bly Knitting 
Mac hi nc C-o.* 163 Treinont Street, Boston, Alois. 
IT D A V 6 to sell our Hand Rubber Stamps. Sam 
II r Alu pies free. C.FolJambe&Co .Cleveland.O. 
implements and Carbine™. 
Buckeye 
SEASONING SAUSAGE. 
For 12 pounds of meat before grinding take 
a small teaeupful of salt, one cup of powdered 
sage, six even teaspoonfuls of black pepper 
and a tablespoonful of ginger. Sprinkle over 
the meat, then mince. Pack as compactly as 
possible into stone jars, over the top pour 
melted lard to the depth of an inch. When 
wanted, scrape off the lard and take out 
sausage but be careful always to melt the 
lard and pour over the sausage at onee. 
Farmer’s Wife. 
camphor ICE. 
Glycerine does not allay the smarting or 
heal my skin when chafed or cracked. I have 
found the following home-made ice very val¬ 
uable in my case. Oil of sweet almonds one 
ounce, spermaceti two ounces, white wax one 
ounce and camphor one-fourth ounce. Put 
into an earthen dish and set into a pan of hot 
water. When all the ingredients are melted, 
mix thoroughly and pour into little forms 
to harden. 
BLACK WALNUT STAIN FOR FLOORS. 
One quart of hot water, one-and-a-half 
ounce of washing soda, two-and a-balf ounces 
of vandyke brown, one-fourth ounce bichro¬ 
mate of potassa. Boil 10 minutes and apply 
with a brush while hot. When dry apply a 
good coat of varnish. My kitchen is small, 
and double this quantity went over it. 
Mrs. E. V. 
- 
Horsford’* Acid Phosphate. 
Lemonade. 
Dr. C. C. Olmstead, Milwaukee, Wis., 
says: “I use several bottles In my family, an¬ 
nually as ‘lemonade;’ I prize it highly.”— Adv. 
WROUGHT IRON <& 
Mol Roil Footo. 
_ P-knowlcdged lo be the Bent Iron Penee now 
In use Bumble for Private Residences. Parks. Court Homes, 
Cemcterle* or Public Oreunite—mole either Plain or flrtrameul- 
at. Also, mnmifaetiirrrsoftho Iron Turbine Wind Engine*, 
Buckeye Force I’umpis Uuckeye Lawn Mowers, Em, 
Send for Illustrated Catalogue* and Prices to 
MAST, FOOS & CO., 
ePlilNtiFLELD, OHIO* 
The Sedgwick Steel Wire Fence 
Is the only general purpose wire fence In i»«e. Being 
a htroiiK net-work without ixarbn, it will turn dogs, 
pigs, poultry as well an the moat vicious stock, w ith¬ 
out danger to either fence or stock, it in Jims the 
o for larujcm. icnrriener*, stock raioerx, and mil- 
roads ; very deeirublo for lawns, parka or cemeteries. 
\a It is covered with ruet proof paint it will lo>t a life¬ 
time. It i» superior to boards in every report, aud far 
better than barbed wire. Wo ask for It a fair trial, 
knowing it will weah itself Into favor. The Sfcixi- 
wick. Gates, made of wrought irou pipe and steel 
r n <1 Gate. Ask hardware dealers, or for price list and 
particulars address 
' Sedgwick Bros., Richmond, Ind. 1 
i 
