JUNE 10 
' ’4.1 u II s yjiHViiJI* 
for Women, 
CONDUCTED BY MISS RAY CLARK. 
THE FARM-HOUSE WINDOW. 
MAROAABT SCOTLAND WHITNEY. 
From my lone window-, rude and low, 
I watch the seasons come and go ; 
The tender green of early Spiring, 
Fair Summer's floral offering. 
On smiling Helds the ripened sheaves, 
And then the crimson autumn leaves. 
I mark the winds, despoil the woods, 
Behold the Winter's direst moods. 
A lingering dreariness, and then 
The brightening of the hills again. 
I would not give this casement old 
For oriel decked In ardent gold. 
If the rare curtain's richest dies 
Would hide from me the clmnglng skies. 
----- 
MRS. LEE’S JOURNAL, 
BY MARGUERITE. 
“Good morning, Aunt Belinda. Come in and 
sit in this easy chair and let me have your 
wrap3.” 
“No, thank you,” she answered. “ I cannot 
remain long.” 
“I was hoping that you had come to stay 
all day.” 
“ No, I am just on my way home from Mrs. 
Bennets’. I slipped in there and did up their 
morning’s work.” 
“ Is she sick?” I asked. 
“She will be if she does not have a little rest 
and care. They drove into town yesterday 
which is quite a smart drive, and worked hard 
of course, getting ready to start. They took 
butter, eggs and vegetables to market and did 
their Spring buying for the family; were gone 
all day without dinner, came home and she had 
to get their own supper, and then there were 
the chores to do at night. It’s no wonder she 
fainted away this morning. It surprises me 
that she did not sooner. The doctor was down 
awhile ago. I don’t seB,”shecontinued, “why 
the majority of people don’t have common- 
sense. Not that I blame the Bennets more than 
others; there are scores of such people, that 
manage the same way.” 
“It takestime to get one’s dinner and it takes 
money, of course, and they were careful of 
both,” I said, excusingly. 
“Would one save their time, their butter 
and eggs by doing without eating at home? To 
be sure they would not. There is no economy 
io either case, but only a suicidal extravagance. 
Lots of people bankrupt their own bodies. 
All nature wants is a fair chance, and I do 
not think there is any good reason for so many 
being sick, anyway.” 
“Why, Aunt Belinda!” exclaimed some one. 
“ It’s true, if it don’t sound well. If one paid 
as much attention to the laws of health when 
they are well, as they do when they are 
sick we would all arrive at the age of three 
score and ten and look back on a comfortable 
existence.” 
“ People are not interested in such things un¬ 
til they have suffered,” I remarked. 
"Aud they are ignorant of the laws that 
govern their bodies. People do not wait un¬ 
til they are condemned to the Penitentiary for 
life before they know the laws of our govern¬ 
ment. Ignorance is no excuse in either case. 
We are responsible for ignorance or inatten¬ 
tion and have to hear its penalty. 1 cook for 
my family according to the laws of health. I 
dress them iu accordance with these rules. My 
children know the laws of hygiene as well as 
they do thecoaimandments.” 
“And Aunt Belinda, you really do,” I said 
speaking slowly, ■ bake turnovers and give 
away a nice rich crust, with something good 
inside of them.” 
She laughed. “Maybe you would like to 
know how to make them, Mrs. Lee. They are 
orthodox I assure you I read a poem the other 
day, and these lines have been ringing in my 
head ever since: 
‘Tbe soul and body no depend 
And upon each other firmly rest 
To help the one you both defend.’ 
“Now we are mothers with cares of our 
family resting upon us. It’s no light thing to 
neglect either ourselves or them. If <he soul 
and body is helped or hindered one by the 
other, we stand in n place the magnitude 
of it eternity alone can reveal. Longfellow’s 
lines mean a great deal when he said, 4 Life is 
real, life is earnest,’ and that reminds me 
that I have duties at home.” 
“ Yes, and reminds me of the dear poet’s 
promotion,” said I. 
“He was gathered home at three-seore-and 
ten, ‘likea shock of corn fully ripe,’ leaving 
the example of a beautiful life,” she answered 
as she started down stairs. 
A LONDON LETTER-PRINCESS HELEN. 
As yon in your cosmopolitan country do not 
surround wedding festivities with the homage 
accompanying those of your cousins across the 
water, aud os perhaps many of your readers 
will not sea all of the particulars concerning 
the Royal wedding of the Prince Leopold with 
tbe Princess Helen, a brief description may be 
of interest. 
Let us look for a moment at the street in 
Arolson, where is situated the chateau of 
Prince Waldeck-Pyrmont, father of the bride- 
elect, Princess Helen, and where her home has 
been. 
This usually quiet, tranquil street, is now 
bright with bunting, and the whole popula¬ 
tion has been massed before the chateau since 
early dawn, waiting to send their beloved 
Princess away with their blessing and take a 
last, fond look of her. 
The carriage that was to convey her to the 
train was in waiting, having four horses har¬ 
nessed to it in the Russian style, three abreast 
and one in front to lead, each decorated with 
white flowers and ribbons. 
The door opens and tbe Prince is escorted 
down tbe broad steps, immediately followed 
by his daughter, the Princess Helen and bride- 
elect, who gets into her carriage, and who is 
simply dressed in a traveling suit of brown 
woolen with a brown hat and a light grey 
ulster. 
Further on, waiting in the square, are her 
proteges; for she has a very sunny, cheerful 
disposition, and royalty has not destroyed her 
love for humanity. She was especially inter¬ 
ested in poor orphans, and had extreme ten 
derness for Such. And now hundreds of them 
are waiting to meet the carriage containing 
their beloved friend and benefactor, to strew 
with flowers the road over which she is to pass; 
even though she is a Princess, the most 
pleasant memories, will live in the hearts of 
hundreds who can never forget their queenly 
friend. 
A true woman, was this Princess for we 
read that, four wagons, were loaded with her 
trunks, which numbered 80. 
When the Princess landed on English soil, 
she was met by the Lord Mayor, and in a few 
simple words acknowledged bis courtesy; all 
hearts were won by her pleasant manners and 
address. She wore at this time a peacock blue 
silk with dolman of similar color, trimmed 
with lace ruebing, and red ribbons with a 
dash of red here and there on the dress. 
Her wedding mom opened bright, and 
beautiful, and as the several preceding days 
were stormy, all were delighted that this one 
special day should be a pleasant one. 
Eleven o'clock was the hour fixed upon for 
opening the doors of tbe chapel; and long 
before that time, tbe streets leading to it, were 
crowded with people; and close up to the doors 
were the ticket holders, some fortunate 
enough to hold them for seats inside the chapel 
while hundreds had only such as would entitle 
them to a position along the roadside, where 
a good view of the procession was to be 
obtained. 
The Royal party arrived at 12 o’clock, and 
when they were all seated, tbe courier, an¬ 
nounced by trumpet, tbe entrance of Victoria, 
England’s womanly Queen. She was attired 
in a rich black satin, the front of which was 
covered with magnifice.it white lace, of fairy 
like texture, and the lengthy train, trimmed 
with a wide band of white embroideiy. On 
her head was the head dress of white usually 
worn by tbe Queen, surrounded with a small 
crown of brilliants; while a lace veil fell grace 
fully from the back of her head. 
Notwithstanding the appeals of the court 
society, for her to give an impetus to trade by 
wearing colors, she is still true to the dictates 
of her sad, lonely heart, and wears only 
black; is willing, however, to e liven it some¬ 
what, by adding a little white, but the main 
color is black. 
Another flourish of trumpets and the entire 
company rise to their feet to welcome the 
bride elect, Princess Helen. Her dress is re 
markable for its simplicity, though we think 
it accords fully with the spirit of love that iu 
her home, showed itself so sweetly. It was of 
white satin, trimmed with a fringe of orange 
blossoms; and the same flowers down the 
front, with loops of satin ribbon. Diamonds 
glittered on her head from which hung a 
beautiful veil of Point lace. 
After the ceremony followed the wedding 
breakfast, which was served in the great 
dining room. At one end of the table was a 
magnificent display of plate, among which 
was the famous jewelled peacock, valued at 
£250000; and the brides cake, built ou three 
tiers, and rising from a gold stand to the 
bight of six feet, the whole weighing 200 
pounds. 
b tom Old Windsor the newly wedded couple 
start for a trip through the country, and 
will probably visit the Continent. And so we 
bi<l the young brde adieu, wishing all hap¬ 
piness to one who bears the impress of true 
womanhood, rejoicing in the fact that it 
asserts itself, through plebian blood, as well as 
that of royalty. Lina Finn. 
household to assume any dress at home which 
would excite disgust in tbe beholder. She 
does not flash out in the evening in gems and 
satin, while her morning costume is soiled and 
slovenly. She never gives her acquaintances 
tbe opportunity of ssyirg of her as Horace 
Walpole said of Lady Mary Wortley Montagu, 
“Lady Mary has arrived, and is as dirty as 
ever.” Neatness, purity, harmony, and 
fitness are ever the characteristics of the dress 
of a lady. 
It is so easy to be neat at home as well as 
abroad, that when a lady is not thus attired 
she has nothing to plead as an excuse but her 
own negligence and indifference. There are so 
many cheap materials which can be fabrica¬ 
ted into pretty home dresses. So many paper 
patterns, readily obtained, which furnish at¬ 
tractive and suitable styles for domestic wear. 
The lady, therefore, who is not attractively 
and suitably attired at bome/is literally with¬ 
out any good excuse whatever. 
It is just as worthy of a lady's study how to 
dress becomingly at home, as it is how to 
fashion her costume attractively for abroad. 
Surely the eyes of those we love and who love 
us are worth pleasing. Affection teaches us 
that it is pleasanter to find favor in the eyes 
of those who are bound to us by the sacred 
ties of home, than it is to charm the stranger 
or tbe mere acquaintance. 
The refined lady wil 1 endeavor to carry out 
her refinement in all her ways and surround- 
ings. The lady of artistic tastes will do the 
same. They will not decorate their rooms 
after the most artistic rules, while they them¬ 
selves are thoroughly inelegant and unartistic 
in their attire. A gentleman visiting recently 
the home of a celebrated artist, described, in 
glowing terms, the beauty of the establish¬ 
ment, dwelling on the fact that the mistress of 
the mansion, who presided over the tea table, 
was in a costume which was in perfect har¬ 
mony with her surroundings. “ There was 
poetry,” he says, “ in her beautiful home, aud 
poetiy in herself and her dress.” She was a 
beautiful part of a beautiful picture, which 
lingered in his memory long after the actual 
vision bad passed away. Without the artistic 
aud graceful costume of the lady of the house, 
this domestic picture of beauty would have 
been shorn of one of its chief beauties. 
CONDUCTED BY EMILY MAPLE. 
HINTS ON HOUSEWORK. 
THE TRUE LADY. 
A true lady, in every sense of the word, 
has too much respect for herself and her 
I am a farmer’s daughter and live in the 
country where there is always plenty of 
work to be done. I would like (with Mrs. 
Maple’9 permission) to say a few words to 
those who, like myself, have to rely upon 
their own hands and strength for the per¬ 
formance of the manifold duties that come 
rushing upon us at this season of the year. 
In the first place, don’t get in a great hurry 
and flurry about getting your house cleaned, 
or garden made, or tbe bed clotbes washed 
before any of your neighbors, as I know some 
to do. But take time to do neatly and tidily 
whatever you do. Don’t try to go through 
with two or three days’ work in one day. 
“ Rome was not built in a day,” and the days 
are just as long now as then. I know persons 
who commenced cleaning house on just such 
a plan this Spring, and money that was made 
for better purposes was spent to pay a doc 
tor’s bill. 1 do thiuk the most sensible max¬ 
im a housekeeper can adopt is to keep cool 
and work moderately, for “ the more haste 
the less speed,” is just as true in one vocation 
as in another. 
Another vexed question at this season of the 
year is “ What are we to have for dinner »” 
By practising a little economy (when I say 
economy I don’t mean stinginess.) almost any 
thrifty housekeeper can manage it nicely. 
It is really surprising and well worth trying 
to see lg>w far one can make a little go. For 
instance, a chicken is usually all used at a 
table of six persons. I have seen it made to 
do for three meals, and yet all had plenty at 
each meal—chicken pie one meal, the gravy 
made into dumplings for the next, and if any 
pieces of chicken or dumplings are left, mix 
with cold mashed potatoes left from last meal, 
put into a pan and warm, and if every fam- 
ly liked chicken as well as ours, that will be 
the end of that chicken. One will soon learn 
to do easily what before seemed impossible, 
just by a little careful studying. Don’t begin 
on some dish that all are fond of, and don’t 
have the same thing day after day, or meal 
after meal, till all wish there never was such 
a dish invented. Avoid a table crammed 
one meal and atmost empty the next. No, 
sister housekeeper aud cooks, 44 variety in 
our meals is the spice of life,” more than in 
anything ehe. 
One thing more, don’t be stingy and starve 
the appetite to save money to clothe the body 
in tbe latest fashion, so as to appear to the 
public what you are not. Nor should one 
have almost everything imaginable to eat 
when there is company (often those for whom 
you don’t care a straw) and give the family 
“the little end of nothing” when by your¬ 
selves. The poor, overburdened Editor 
wouldn’t have to add another straw to his 
burden by answering periodically the same 
old question “ How shall we keep the boys and 
girls on the farm,” if housekeepers and cooks 
would make less difference between “ compa¬ 
ny” and “ no company.” Give your own 
family such a meal that if an unexpected 
guest should happen in, there need be no more 
trouble than the adding of another plate. If 
this plan were more practised the young folks 
would be a great deal better contented with 
their lot in life. Try it, mother housekeepers, 
for great are our responsibilities. Daisy May. 
HOW TO GET ALONG. 
I for one would like very much to know 
how Mis. Henry gets along without help and 
yet has time for reading, etc. I fancy she has 
no children. It is then not quite so hard a 
matter. I have five and cannot keep things 
in order with help. Have tried several times 
to do without, but have about come to the 
conclusion that bad help is better than none, 
at least till the children are large enough to 
help, without too much looking after. In 
reply to 44 Farmer’s Wife” I should say 
that there is certainly more hard work than 
poetry about farming (and so there is about 
nearly every employment if you have to 
keep at it from morning till night to make a 
bare livine); but I sometimes think it is the 
most interesting work one can have, although 
when the hens won’t lay as we think they 
should, and the eggs don’t hatch, and in spite 
of one’s best care the chickens will die. I am 
inclined to change my opinion. J. Williams. 
QUESTIONS ANSWERED. 
COOKERY BOOKS. 
Mrs. Dr. Allen, asks us if we have a cook 
book, as she is pleased with the recipes of this 
department. If so, she desires the name and 
price. 
Ans. Our aim is to give only recipes which 
we have tested, or which are commended by 
readers of the Rural who contribute to this 
Department. If we were to follow cook books 
only, we should not hope to please our readers 
so well. The cook books are many. We have 
something like two dozen, not one of which is 
suited to the need of a country home. The 
best of themare: Marion Harland’s “Common 
Seuse iu the Household,” and “Breakfast, 
Luncheon and Tea;” “Practical Cooking and 
Dinner-Giving” by Mrs. Henderson; ‘-Just 
How," by Mrs. Whitney ; and “Buckeye Cook¬ 
ery and Practical Housekeeping,” compiled 
from original recipes. 
SPINACH. 
Mrs. M. Brown, wishes to know the best 
way in which to cook spinach. 
Ans.— Pick over and wash thoroughly a 
peck of spinach (this quantity for an average 
family) and let be in cold water until wanted. 
Put to boil in salted water and cook until 
tender. Then take out, drain, and chop very 
fine. While the spinach is cooking prepare 
the following: Beat a small teacupful of 
butter and the raw $ elks of two eggs together 
add salt, pepper, half a teaspoouful of mixed 
mustard, it liked, and half a cup of cream. 
Mix this with the chopped spinach and return 
to the fire to heat, careful not to cook enough 
to cause the eggs to separate. 
GRAHAM GEMS. 
The recipe in last week’s Rural for these 
time-honored breakfast luxuries is a distortion 
of their natural concoction. A Gem derives 
its value from its purity—that recipe turns it 
i to a cake warranted to unsettle healthy, and 
render miserable dyspeptic stomachs. A real 
Gem has always been made with the best un¬ 
bolted flour, water (or milk) little salt and 
nothing else. Lubricate the pans with best 
butter or beef suet not pork fat. They raise 
themselves and need neither yeast nor baking 
powder. 
WHAT SHALL WE BEST EAT. 
Not much meat for it is expensive and no 
more conducive to strength than cereals—once 
a day is enough. No rich pastry uor cake, for 
they clog the blood aud induce fevers. No uu- 
baked bread or doughy cakes, for they make 
the digestive organs work like horses plow¬ 
ing a wet clay field. Plenty of vegetables, 
cereal fruits, well baked bread and healthy 
meat once a day with milk instead of tea and 
coffee for the children and the latter beverage 
diluted will keep us all healthy and not so 
disposed to hanker after excitements and 
ardent apints, Gt 
