The carpet itself should be of small mixed de¬ 
signs so small and intricate as to show only 
the general shade or color, while the border 
should be in marked design and coloring. A 
rug of this sort may be made of any size, but 
snould never cover the entire floor, and should 
be free, so that it can be carried out-of-doors 
often for a sweeping or beating. A carpet 
made up in this way will give better service, 
and be more economical than if it is used in 
any other way. Cutting a carpet to fit a 
room, especially if the room has “ notches,” is 
very poor business, and entails a great deal of 
future work, for every time the carpet is 
turned, there must be new incisions made. A 
very poor floor, even, can be planed off and 
stained or painted, and then if you wish to be 
fashionable, sensible, healthy and tasteful, 
you will convert your heavy carpets into rugs 
and movable strips, and discard forevermore 
the nailed down “abominations.” Beautiful 
rugs can be made of mixed carpet rags, knit 
in any width on large wooden needles back 
and forth like a garter or suspender. 
ECHOES FROM EVERY-DAY HOUSE. 
ANNIE L. JACK. 
A neighbor sent me in a jar of her rhubarb, 
or pie plant, preserved last Summer, in return 
for the same jar full of canned white rasp¬ 
berries that 1 had sent to an invalid of the 
house. We only tasted the rhubarb lately, 
and I was so delighted with its flavor I asked 
for the recipe for the benefit of Rural leaders, 
at this season. It was as follows: Cut the 
rhubarb into small pieces, with three lemons 
to every four pounds. Let the lemons be cut 
up with the peel, only taking out the seeds. 
Put in a deep dish, and sprinkle with half the 
sugar you intend to use, do this over-night, 
and in the morning your deep dish will be full 
of juice. Pour this off into the preserving 
kettle, and put in the other half of the sugar; 
(it must be pound for pound), let the sirup boiL 
It may need a little water, according to the 
juiciness of the rhubarb. When of the right 
consistency throw in the rhubarb; boil till it 
begins to look transparent. Skim out into 
your jar; let the sirup boil up again and pour 
it over the contents of the jar—the flavor is 
very fine. I have a friend who cooks salsify 
in such a very relishable way that I am 
tempted to put it down though many ways 
have been give for making this vegetable 
palatable. Scrape and boil it till tender the 
day before it is needed. Then make a batter 
as you would for fritters, when ready to cook 
it, dip the salsify into it and fry in plenty 
of fat till brown, have a little salt and pepper 
in the butter. Too little fat, as every house¬ 
keeper may not know, is apt to make things 
greasy and not evenly brown. 
PARSNIPS BROILED. 
After they are boiled, slice and broil brown. 
Make a gravy as for beefsteak. 
PARSNIPS BOILED. 
After cooking chop them as fine as green 
c rn cut from the cob, season with butter, 
pepper and salt and send hot to the table. 
We have just been cleaning the oil-cloth in 
our hall and after a thorough cleansing, gave 
it two coats of copal varnish. It looks bright 
and I think will wear better for the treatment. 
-♦♦♦- 
FINE PASTRY BY A PROFESSIONAL. 
The chief secret appears to be lightness of 
touch, and as little of that as possible; in fact, 
the less it is handled the better. Half the 
lard or dripping is first gently and lightly 
pressed, not rubbed, into the flour, which is 
t en heaped up on the paste board and a hole 
made in the center, into which enough cold 
water is poured to make a moderately stiff 
paste. The mixing is done with a spoon. 
When mixed, the rolling-pin is well floured, 
also the board, but none must be added to the 
pastry, or it occasions heavy streaks and 
lumps. Three times it must be rolled, always 
one way, and after each rolling, parts of the 
remaining half of the lard are to be distributed 
over the surface till all is finished. Pastry should 
be made in a cool place and baked at once, 
not allowed to stand by, as it so often is, till 
it is convenient to bake it. An oven in which 
the heat is not evenly distributed can never 
produce a well baked pie or tart; where there 
is an unequal degree of heat the pastry rises 
on the hottest side in the shape of ft large 
bubtle and sinks into a heavy indigestible 
lump on the coolest. 
--- 
VEGETABLES. 
Don’t fail to provide for a generous supply 
of table vegetables—lettuce, spinage, cabbage, 
beets, celery, parsnips, beans, peas, carrots, 
sweet corn, tomatoes and squashes. Have 
melons and eggplant if you can. If you have 
butchers' bills to pay, try living largely on 
a well cooked variety of vegetables, with 
plenty of milk and eggs and you will save in 
money thereby and improve in health. Try 
it for three months and report. x. w. f. 
DOMESTIC RECIPES. 
MACARONI AND SAUSAGE PIE. 
Ingredients: Quarter of a pound of macar¬ 
oni, half pound of sausage, a spoonful of 
minced parsley, popper and salt. Boil the 
macaroni until tender, in a pint of water with 
a gill of stock and a pinch of salt. Grease a 
small pie dish, put a layer of macaroni in, 
then one of sausage meat with a sprinkling of 
parsley, pepper and salt, thus alternate until 
the Ingredients are used. Add two spoonfuls 
of water. Cover with a good pastry and 
bake half an hour. This quantity of sausage 
and macaroni I use for two persons. E. K. B. 
BICE AND APPLE PUDDING. 
Boil a cupful of well washed rice 15 minutes 
in water, adding a pinch of salt. Drain on a 
sieve until quite dry. Put part of the rice on 
the bottom and along the side of a pudding 
mold or tin pail, peel and quarter six apples 
and place in the center of rice with a half cup 
of sugar and a little chopped lemon peel. 
Cover the fruit with the rest of the rice, tie 
down, and steam one hour. Serve with 
sweetened cream, lemon sauce or sweetened 
melted butter. mary b. 
PROFESSOR 
POWDER 
Made from Professor Horsford’a Acid 
Phosphate. 
Recommended by leading physicians. 
Makes lighter biscuit, cakt s etc., and 
is healthier than ordinary >w. 
der. 
In cans. Sold at a reasonable price. 
The Uorsford Almanac and Cock Book 
sent free. 
Rumford Chemical Works. Providence, R. T. 
THE WILLIAMS 
For t.he Preservation of all 
kinds of Fruit and Vegeta¬ 
bles, During the 10 years it 
has proved the only/>rariicaf 
Evaporator constructed, a nd 
operated on strictly pliilo- 
aopliiCSJ principles. It is the 
cheapest, machine sold /or 
quantity strd quality produc¬ 
ed. and is the only ono that 
will do as tnUoh or more than 
is guaranteed. It will evapor¬ 
ate don Vs the amount of any 
other machine, with nno half 
the help, and no more fuel, 
besides the quality of the 
work is faT superior, «» all 
can learn byinquiring of first- 
class dealer* in New Yoi k or 
Boston. It is practically fire 
proof. Send for otir circu¬ 
lars and Investigate before 
buying. Manufactured by 
SEA .1 M. SPROUT. 
Muncy. Lycoming Co., Pa., 
for the Eastern, Middle, and 
Southern Slates and Can¬ 
adas, Rud by JOHN WIL¬ 
LIAMS & SON. knlamaeoo. 
Michigan, for t rie West and 
Southwest. J. S. I M OM- 
BLY, St Commercial St., 
Boston, Masti., Agent for 
Maine, New Hampshire and 
Massachusetts. 
ASK YOUR JEWELER FOR THE 
LANCASTER 
PRESERVING HAMS DURING THE SUMMER. 
Make some strong, cotton bags a little larger 
than your hams. After the hams are well 
smoked put into the bags. (This must be done 
before fly time.) Take the best of hay, run 
through the cutting box and with your hands 
well press the cut hay around the hams, tie 
with good strings and hang in the garret. I 
have tried this, season after season, and have 
now some hams that are four years old, A 
ham four or five years old that is properly 
boiled we think very fine. a. c. d. 
KEEPING BEEFSTEAK. 
A friend tells us that she is in the habit of 
keeping beefsteak and mutton chops in warm 
weather for three or four days (even longer) 
by strewing thickly with Indian meal, then 
rolling each piece up and burying in meal. 
♦ » » 
MANG LES. 
Will some one having experience give me, 
through these columns, some information in 
regard to a family mangle. I wish one that 
does not require too much hard labor in work¬ 
ing, also one that is not very expensive. 
D. T. Mrs. M. E. Leach. 
REWARD! for 
rany case of Blind 
Bleeding, Itching, 
Ulcerated, or Pro- 
PILE REMEDY 
f siUff'tn cure. Prepared by J.P.MILLEH, M.D..P15 Arch 
St. Phila., Pa. AVm 'jenuinr.rit/iaui fits mynalure. Send 
lor circular. Sold by druggists and country stores, S1. 
SIOOO 
truuinsrtu l.E.s that DeIIIX. -S 
I All New Style 
Rest Quality 
.Lithographed 
M 
tmr Name in flflflVIf 
?aucjr Lettering £ 
Printed On All 
> Wesendthis-thu mas 
yack ever 
nst Elegant pa 
__ published-frce to every one sending tc cts. 
Tor our new price list, A Illustrated Premium List. 
Agents Large Sample Book & 100 samples a, cents. 
Address STEVENS B110IUERS. Northford. Conn. 
50 
Tarda. Feather St Hand Series «c., fancy case lOo. 
Samples 3c. Empire Card Co.. Birmingham, Ot. 
$777 
a Year and expenses to agents. Outfit free 
Address P. O. VICKERY, Augusta Me. 
djQ A PER WEEK can be made In any locality. 
♦loO’* Something entirety new for agents. $5 outfit 
free. O. W. INGRAHAM & CO., Boston, Mass. 
$66 
a week In your own town. Terms and outfit 
free. Address Hallett & Co., Portland, Maine. 
n.VNBSOME C1IKOMO CARDS, Now* Artistic 
levin's,name on,In fuse 10o> Acknowledged best told. 
Album of Samples 35c. F. W. Austin, Fair Haven Conn. 
4 <> 
Large chromo cards, no 2 alike, with name, 10c. 
Postpaid. G. I. Rebd, & Co., Nassau, N. Y 
w iff? *> Auer dayut, home. Samples worth $5 free. 
1UIp ht U Address Stinson A Co., Portland, Me. 
Lancaster Mi AT I. II Lancaster, 
Watch Co, WW n I Mil Penna. 
Sixteen (16) Crades. 
All Quick-Train Railroad Watches. 
ana 
i ami unemtsfc, now 
An KQKlisa veterinary surgeuo aou uuemww 
ravelin* in this country, says that most of the Horse 
nd Cuttle Powders fluid here are worthless trash . He 
ay a at Sheridan‘8 Condition Powders are absolutely 
iweand Immensely valuable Kothmgoo earth will 
uake hens lay like Sheridan's Condition Powders Dose, 
ineieaspoonftii toone pint food Sold e ,TT, r 7J^ r «- 
>Y mail fer eight letter Stamps l s JOHNSON k 
• won Maw fo-nii rl* iv.it ..or Me 
CO.. 
Dress Reform. 
Union Undergarments 
Vesta and Drawers in One 
Made In all weights ot Me¬ 
rino ami CaBhmere.Cbcm 
llettcs, Princess Skirts, 
F.mnnoipntlon, Dress Re¬ 
form * Comfort Waists. 
Corded Waists a specia Ity. 
New Illustrated Pamph¬ 
let Free. 
MRS. A, FLETCHER, 
6 E. Utb Su, N, Y. City. ___ 
I'iiok. H. C. SPENCER, the 
leading Chirograph Ic Author 
nnd instructor will begin a 
__course of Practical Writing 
Lessons in the May No.or the Penman's ,\bt Journal. 
Send a three cent stamps for specimen copy, orgl.00 for 
one year, wit h an elegant premium. 
D. T. AMES, Publisher, 206 Broadway, New York. 
The most attractive and 
the most complete 
LargeArmMachine 
yet produced. In Me¬ 
ehan ical construction 
and finish we believe the 
JV'o. If to be unequaled. 
Its ornamentation is of 
the finest order, and 
. twenty parts are richly 
plated , 
It has all the qualities 
demanded of a 
FIRST-CLASS 
MACHINE, 
in the present advanced 
state of the art. 
ILLUSTRATED CIRCU¬ 
LARS sent on application. 
“VICTOR,” 
Wo. Four. 
NEW 
AJVO 
MODERN. 
VICTOR SEWING MACHINE COMPANY, 
Middletown^ Conn. 
