JULY §§ 
THE RURAL NEW-YORKER 
491 
or fully trimmed up to the waist line, of a 
soft goods, which will drape gracefully. 
Cream colored velveteen, skirt, with the 
two flounces of same shade of cashmere, and 
polonaise to match, is a simple and pretty 
suit. 
Nun’s cloth is one of the best materials for 
tennis dresses, as it is cool and light. Some 
of the costumes have a box plaited skirt in 
front only; the deep plaits, running from 
waist to bottom of skirt; the back plain, hav¬ 
ing a large, full sash, tied at the waist, which 
may be pointed in front. 
White dresses, trimmed with bands of red 
or blue, make as pretty a costume as is need¬ 
ed. They are always genteel, and for Sum¬ 
mer nothing can he prettier. Then there is 
sateen, now much used. It is a cotton mate¬ 
rial having a silk finish, costing 40 or 50 cents 
per yard. Can be bought in all colors and 
6tyles, and has the same effect as foulard. 
Any of these finished by a sailor hat, trim¬ 
med with a wide Alsatian bow of velvet or 
satin, turned back from the front over the 
sides of the crown, and a very large cluster 
of fruit or flowers quite on the front, with a 
pair of gauntlet gloves, to match the suit, will 
be something that can offend no one’s taste, 
and give only satisfaction to the wearer. 
EMBROIDERY AND PAINTING. 
Embroidery is the rage nowadays, every¬ 
thing must have it in some shape or other, 
towels, even for every day use, scarfs or table 
covers as we used to call them, are now rarely 
seen without the ends embroidered. 
The cuts we give show two easy, but pretty 
patterns which look well on cotton momie 
cloth, huckabuck, or crash. 
Germantown wools, keep their color after 
washing better than zephyr, while Saxony 
yarn, which is stronger and also washes well 
is more suitable for every day use and wear. 
It may seem a waste of time to our good old 
mothers and grandmothers, when they see us 
constantly at work with the bright wools in 
our laps, aud plying our needles up and down, 
in and out, just to adorn what is already made 
and ready for use; yet no one wants to have 
any less than ones neighbors, nor to be out¬ 
done by them especially when talent is not 
now as it once was necessary. The methods 
-'1 
Figure 239. 
of painting and embroidering are made so 
simple, and the materials for working being 
already for use, tbut very little labor is re¬ 
quired to make our homes bright aud cheerful. 
We saw a few day's since two old white china 
teacups the relics of a set, purchased 80 years 
ago and which had been stowed away for years, 
there being only these two left. But as bric- 
a-brac is now one of the “rages,” old closets 
are ransacked and dark corners of garrets, 
by children of the third generation perhaps, 
for something antique, and almost certain of 
meeting with success. 
The two girls who bad been reading about 
art schools, aud how easy such work was 
taught and learned, resolved to take a few 
lessons in coloring, which they did, but only 
one having taste for it, followed up her teach¬ 
ing and progr*ssed finely. As a consequence, 
these teacups were brought to the light 
after years of hiding; very pretty shape they 
were too, showing that we of modem days 
have made no improvement on the shape or 
teacups at any rate. Very quietly the work 
went on, of laying the colors painting a beau¬ 
tiful moss rose on one cup and saucer, while 
on the other was a delicate Eglantine rose, 
with sprays of Forget me not’s gracefully dis¬ 
posed around the stem of the rose. Then it 
was sent to the bake house to be hardened and 
thereby made indelible; as this style of work 
has grown to such dimensions, considerable 
business is done by the firms who make 
tilings, pottery, etc., and who bake for the 
amateur artist also. 
When all this had been done, we saw the 
cups, and certaioly had they been twice the 
trouble and expense that they were one could 
not but have been delighted. 
Wben the grandmother, who remembered 
tho “set” very well was shown them, she 
began to think it was not all nonsense and 
wasted time after all, when such beautiful 
things was the result of the work. c. c. 
HARMONY OF COLOR AND ITS IN¬ 
FLUENCE ON HUMANITY. 
A subject about which a few hints may be 
useful is that of home beauty: the harmonious 
coloring of our household arrangements. It 
does not require riches to exhibit good taste; 
every artist knows what charming tints he 
gets in the simple coloring of a cottage 
kitchen; the cleanly-washed brick floor whose 
red has become toned by a constant pattering 
of little boots—not to mention the mighty 
tread of father’s—the dark rafters and warm 
wood smoke brown of the walls; the old set¬ 
tle with its patch-work-covered cushion, 
memorial of “ grandmother’s ’’gowns and fine 
sewing: some Dieces of quaint old china stuck 
upon the corner-cupboard perhaps, or an 
hereditary oak chest, and the house-mother in 
her well-worn serge. 
In a country village where we sometimes 
visited, the Squire lived in “The House,” and 
how often does the memory of the inner 
arrangement of this house come to us, now 
that we see it no more. The carpet was bright 
ml, chairs and sofas covered with the bright¬ 
est blue, curtains of pea green paper, and 
the walls of cold grey. Just place these 
articles and colors in your mind for a moment 
and study the effect, you who are influenced 
by harmonious coloring. Colors have a great 
influence on one’s temper, and some harmoni¬ 
ous combination will have as much power to 
calm our ruffled plumes as the gentle voice 
and soft word. 
Our experience while visiting the Centen¬ 
nial, is proof that a nicely arranged room can 
save one from having a serious illness. We 
had heard of the crowds who could find no 
place to sleep, and were walking the streets 
all night, etc. So having a list of four names, 
where there would be a chance of fiading a 
place to sleep—for there could be had plenty 
to eat anywhere—we took a car from the Cen¬ 
tennial grounds to 18th street, as this was the 
first address on our list. Not knowing any¬ 
thing of the distance, being in Philadelphia 
for the first time, we concluded before reach¬ 
ing there that the car had gone over its route 
once and was on the second trip, though we 
were not asked for another fare, when we 
ventured to inquire how near we were to the 
street where we wished to get off, and just 
then we had reached it. So after turning to 
the left several blocks we found ourselves in a 
street where each hvuse was like the other— 
all red brick with white marble trimmings. 
It looked very calm and peaceful to us who 
had come from this city, where the rows of 
houses are mostly brown stone, and to our 
taste always look dark and gloomy. 
We found the number and tremulously 
pulled the bell; there was so much at stake 
that we hardly dare have the door opened, 
and our worst fears realized, by being told 
there was no room. 
We were, however, ushered into a stylishly 
arranged parlor aud met by the lady of the 
house, who had been expecting us, and hoped 
by the time we arrived to have either a vacant 
room or a vacant bed on the floor, but up to 
date neither of these had occurred. She saw 
we were timid, and did not want to go back 
home nor yet look further for shelter, and in 
the kindness of her heart she asked a sister 
living opposite (in the best of style, too, aud 
who had positively refused over and over 
again to have any stranger in her home) to 
allow my friend and myself to occupy for 
three nights one of her rooms. We don’t 
know why she relented, whether it was that 
our woe-begone expression was more than she 
could bear, for we asked no questions; but she 
did, and we were invited iuto one of the love¬ 
liest bed rooms it had ever been our good for¬ 
tune to enter. 
Nothing so stately and grand as to over¬ 
power us, but everything chaste and beauti¬ 
ful. Blue was the color ; carpet of white 
ground, covered with “ Forget-me-not’s,” blue 
repped chairs, lambrequins of blue cretonne, 
bureau mats of the same color, as was also the 
toilet set. A Nottingham lace spread, lined 
with blue covered the bed, and pillow shams 
to match, was the final touch to the whole. 
After removing some of the native dust we 
started for the Centennial Ground, as we had 
been in town several hours already, and 
though they had been used to our on tire sat¬ 
isfaction and comfort, vet we were longing 
for the first look inside the great building. 
Of course the longrideover the same ground 
was necessitated, but we felt sure now, and 
safe, for had we not secured a place to sleep! 
The first impression given us of the magnifi¬ 
cent Corliss engine that President Grant had, 
by a slight motion, starte 1, and which was 
the motive power of all the hundreds of small¬ 
er ones that were scattered throughout the 
grounds, will never be forgotten, and we 
stood before it, awed by the evidence of what 
mighty power there was in the human brain, 
that could conceive and make such a gigantic 
piece of machinery. 
We then stepped a little further in towards 
the centre of the main building, in order to 
more fully realize the vast extent of this, the 
largest structure we had ever seen. 
Pushing on through the crowd, we made 
the most of what time there was left us ere 
the building closed for the day, and at each 
step becoming more and more astonished at 
the wonderful sights, and laid our plans as to 
what ground we had better go over the next 
day commencing early, for we proposed see¬ 
ing all that we could. 
Turning our steps towards the entrance and 
following the mass of people, we were soon in 
the street and waiting for a car, with faint¬ 
est hope of obtaining even a foothold in one 
as we saw them pass full to overflowing; and 
when we say this, it does not mean full as we 
see the street cars in this city, though they 
are well crowded. 
But these in Philadelphia were filled up to 
“Scripture measure,’’ “pressed down, run¬ 
ning over,” this latter degree was veritably 
true in this case; for they were hanging on 
the outside of the windows, with their feet 
touching the iron bar running the entire 
length of car. 
Having waited a few moments looking at 
the great crowds and wondering when our 
turn would come, suddenly a strange feeling 
of dizziness came over us. and we had the 
sensation of walking on a rubber pavement, 
and of being thrown forward out of balance, 
with no control of either brain or feet. Our 
companion was very anxious lest she should 
have a greater care than could be managed 
even in a car with plenty of room, but a kind 
Providence opened a way of escape, for just 
then a car stopped, letting off two passengers, 
and with quick stops we stumbled on the plat¬ 
form by the driver,leaving by “main strength,” 
room only for him to move the brake. And 
in this way, about 8 o’clock, found ourselves 
once again in our pleasant room on Eight¬ 
eenth street. Now comes in the effect of 
color! 
As quickly as possible we retired, and after 
lying down, on a bed easy and comfortable, 
there stole over our tired brain, through the 
perfect appointments of the room, with its 
delightfully soft, delicate blue resting upon 
and surrounding each article therein, a calm 
and soothing influence that over-shadowed 
us, and we sank into a sweet sleep that was 
not broken until nine o’clock the next morn¬ 
ing, wheu, upon springing to our feet, found 
our head aud body fresh and clear, all ready 
for an entire day of enjoyment. 
Upon reaching home, aud mentioning these 
facts among others by way of experience aphy- 
sician present, said, “you may be glad of own¬ 
ing a healthy body and temperate, for the 
feelings you have described are indications of 
a stroke of paralysis of the brain.” We were 
thankful for any agency that saved us from 
that, but must give a good share of credit to 
the “blue room,” with its cool, refreshing, 
restful ness. 
Harmonious coloring is not the first object 
of life, but every healthy mind is aware of 
being made uncomfortable by the glaring 
bad taste of some people’s houses, and con¬ 
sidering that beauty is as easy and inexpen¬ 
sive as ugliness, surely it becomes at least a 
secondary duty for the head of each household 
to make the surroundings in good taste, c. c. 
Domestic Ccononuj 
CONDUCTED BY EMILY" MAPLE. 
PITHS. 
Ill-fitting, ill-made, ill-looking garments 
help to destroy one’s self-respect. 
There is nothing more grossly vulgar than 
prying curiosity. 
Loudness or a wild display of one’s self is 
extremely ill-bred. Young people will do well 
to remember this. 
HINTS. 
Tops of kerosene lamps that have become 
loose can be made as good as new by melting 
alum and pouring it while boiling hot into the 
groove. 
Alum will also harden tallow. 
Bread and cake should be thoroughly cooled 
before they are put away into a box or jar. 
If not, the steam will cause them to mold 
quickly. 
When garnishing dishes be careful not to 
overdo the work. Thin slices of lemon may 
be used for fish as well as parsley. Cold boiled 
beets or carrots stamped with a vegetable 
cutter, make a pretty garnish for cold or hob 
meats. If you have" not parslev use celery- 
tops. small leaves from the heart of the let¬ 
tuce or carrot leaves. 
SUMMER DRINKS. 
GTXGEK BEER. 
Two pounds of brown sugar, two ounces of 
bruised ging'r root, one oun^e of cream-of- 
tartar and two gallons of boiling water. Put 
the ginger into the boiling water, place where 
the water will keep hot without boiling, take 
from the fire, add the sugar and cream-of tar¬ 
tar. When luke-warm strain and add a half 
pint of good yeast. Let stand over-night, 
then bottle, 
HOP BEER. 
Boil gently for three hours five quarts of 
water and six ounces of hops. Strain, add 
five quarts more of water and four ounces of 
bruised ginger and boil half an hour longer. 
Again strain, add four pounds of sugar and 
when milk-warm add a pint of yeast and in 
24 hours it is ready for bottling. 
SPRUCE BEER. 
Hops one mince, sassafras chips one ounce, 
water, five gallons. Boil half an hour, strain, 
add three-and-a-half pounds of brown sugar, 
one-half ounce each of essence of ginger, and 
spruce, and one-fourth ounce of ground pimen¬ 
to. When cool, add a pint of good yeast. At 
the end of 24 hours, draw off and bottle. 
LEMON BEER. 
One gallon of boiling water, one lemon 
sliced, picking out seeds, one ounce of bruised 
ginger, and one pound of sugar. Keep when 
the liquor will be hot, without boiling, for an 
hour, strain, and when cool add a teacupful 
of yeast. After 24 hours, bottle, 
Mrs. Brown. 
DOMESTIC RECIPES. 
GOOD SPICE CAKE. 
One cup of sugar, one half cup of butter j 
yelks of four eggs, one-half cup of molasses, 
one half cup of sour milk, two and a-ha If 
cups of flour, one teaspoonful of soda, and a 
teaepoonful each of ground clover, cinnamon, 
allspice and nutmeg. 
FISH FRITTERS. 
Remove bones and skin from any cold fish. 
Make very fine by pounding in a mortar, add¬ 
ing equal proportions of hread crumbs (not too 
dry) and hot mashed potatoes. Stir in a half 
teacupful of cream, two beaten eggs; season 
with cavenne pepper and salt; form into 
small cakes, and fry in butter or lard. 
MRS. CURTIS. 
TO SWEETEN BUTTER. 
Butter that has become strong may be 
sweetened so that it can be used for cooking 
purposes as follows: Add a handful of salt 
and a teaspoonful of soda to two or three 
pounds of butter: let come to a boil; pour 
into a crock and set in a cold place. Take off 
the top, careful not to disturb the settlings. 
farmer’s wife. 
CREAM CANDY'. 
Boil one pint of granulated sugar and a 
pint of water, without stirring, until stiff 
enough to harden when dropped into cold 
water. Have prepared four teacupfuls of 
corn-starch, rubbed smooth in a very little 
cold water, and add just at this time. Stir 
constantly while boiling for a few minutes 
longer. Pour into a buttered dish, and when 
cool enough to handle work rapidly. Flavor 
as you pull it. a lover of candy. 
GREEN PEA SOUP. 
Boil one quart of shelled peas and an onion 
until the peas are very tender. Mash and 
add a pint of stock, two tablespoonfuls of 
butter and one of flour rubbed together. Boil 
up and add two cupfuls of rich milk. Season, 
strain and serve. Small pieces of fried bread 
are nice served with the soup. a. e. m. 
Ilorslord** Acid Phosphate. 
Valuable Medicine. 
Dr. IA. H. Parmklee, Toledo, O., says: 
“ I have prescribed the ‘acid’ in a large va 
riety of diseases, and have been amply satis 
fled that it is a valuable addition to our list of 
medicinal agents.”—Adr. 
Prof. Hors lord’s Baking Powder. 
Dr. Waller, Chemist of New York Board 
of Health, in a report on the purity of food, 
recommends the use of Baking Powders made 
by Prof. Horsfords process.—A dr. 
