AUG. U 
527 
THE RURAL NEW-YORKER. 
sue had better come to Delaware before she en¬ 
ters the matrimonial state. The Delaware women 
are not working themselves under the coffin-lld. 
Delaware. Dr. A. E. S. 
-■*-*-*■- 
WOMEN IN RELIGION. 
E. L. T. 
In the New York Sunday Sun of J uly 4th ap¬ 
pears a letter from a Michigan lady of atheistic 
opinions, in which the writer tries to prove that 
the higher education of women causes them to re¬ 
ject not only the traditions of the Church, but 
Christianity Itself, and that their emancipation 
from Its “ bondage ” Is of advantage to them Intel¬ 
lectually. 
She thinks the way of the Church Is to treat 
women as tools or children, over whom It can es¬ 
tablish an Intellectual domain to which men (ac¬ 
customed to more freedom) refuse to submit. 
She thinks higher education Is teaching women 
that “it Is to the unscientific doctrine of the 
church concerning' their Inferiority and natural 
depravity that they are indebted for their luferior 
position,” and sne believes that women should 
take the higher mathematics as a substitute for 
Christianity. 
Think of that, sisters, substitute for the doc¬ 
trine Of “ Peace on earth, good will to men," dif¬ 
ferential calculus, and for universal brotherhood 
and equality, geometry and surveying! 
It Is true, the Church formerly Imposed great re¬ 
strictions on women, Out was It not an outgrowth 
of paganism ? 
Alter the Reformation - which was an endeavor 
to produce a purer lorn of Christianity—the con¬ 
dition of women was greatly Improved. It is true, 
many modern, learned women have rejected part 
of the Scripture traditions, but to me that seems 
from lack of faith, and wish to look upon divine 
events from an entirely materialistic standpoint. 
if women would only look upon sclentlilc mat¬ 
ters In a scientific light and spiritual matters in a 
spiritual light, they would not confuse their science 
with their theology. 
EASHIONS. 
Chemisettes are again in fashion. 
Low shoes are worn a greac deal to show the 
colors and embroideries on stockings. 
Little girls wear their hair loose and flowing 
down the back, not braided or curled. 
Rich and substantial fabrics are necessary when 
plain ami untrtmmed suits are preferred. 
The new gold threads introduced Into laces and 
embroideries are not tarnished by washing. 
The favorite colors lor figured lawn dresses are 
heliotrope, pale blue, pale rose and old gold. 
Fancy ornaments, such as gold pins, daggers 
and arrows, are worn in the hair i or evening. 
When mutation pearl beads are used for em¬ 
broideries they should be very fine to look real. 
New lisle-thread gloves are In all the new shades 
of almond, drab, biscuit, gray and wood colors. 
Black, white, and cream-tinted Surah silks are 
all used as linings, as well as the brighter colors. 
Fashionable stockings are embroidered In rose¬ 
buds, forget-me-nots, buttercups and polka dots. 
Almost every fashionable toilet has some hint of 
the rage for the bright and clever notions or the 
Japanese. 
Foulard handkerchiefs are trimmed with Breton 
and Languedoc laces, and made into bows, jabots 
and debus. 
Japanese white straw hats are til mined with 
white lUuca and bows or while satin ribbon tor 
chlldreu's wear. 
Quantities of gold lace, gold net, gold braids, 
galloons and cords are seen on summer bonnets 
and dressy hats. 
Turbans, Fanchons, Derbies, Japanese Fayal 
and rough-and-ready, broad-brimmed hats are 
equally fashionable. 
The strings or small bonnets are more frequently 
tied in a bow In the hack over the chignon than 
under the chin in iront. 
When a floral tabller Is worn the coiffure and 
corsage bouquet flowers must correspond wltn 
those sown on the tabller. 
Yellow lace Is much used tor tilmrning dresses 
and jackets. It Is sometimes worked with colored 
threads to match the dress. 
Carnation stalk Is a new tint of green that only 
blonds can wear, and la Intended to console them 
for not being able to dress In yellow. 
Breton lace Is used in preference to Languedoc 
for trimming evening toilets of mull, crane, and 
even silk. Us close and delicate patterns being 
more admired than the rambling designs of the 
Languedoc. 
Shirring is more used than at any previous sea¬ 
son for the from of dress skirts, but is now sMr- 
red horizontally, in wide clusters, Instead of 
lengthwise, as it was formerly. 
A pretty new style of cap Is composed of a cream 
or colored silk handkerchief, edged with a dark 
fancy band, arranged with the points to the front, 
back and sides, mounted on a wire band, the cen¬ 
ter being puffed to lorm the crown. The hair 
must be worn a little high with it to render It be¬ 
coming. 
--» »♦-- 
about women. 
Two Japanese young ladles from Vassar college 
attract much attention at Saratoga. 
The Empress Eugenie has passed a night on 
the spot where her son was slain, and supported 
the Dial better than could have been expected. 
Miss Frances Colenzo, daughter of the Bishop, 
has written a book on the Zulus, and presents 
Cetywayo as a peace-loving and magnanimous 
ruler. 
Miss Sidney Paul Gill, the author of “I Want 
to he an Angel,” has died at Newark, N. J., at the 
age of sixty years. She was born at Birmingham, 
England. 
The Princess Louise, wife of Lord Lome, Gover¬ 
nor-General of Canada, has adorned with her own 
hands the panels of a white door In her boudoir, 
by palutmg thereon the branch of an apple tree 
In leaf and fruit, so artistically that It Is said the 
apples "are ripe and rosy enough to cause a 
second fall,” 
A new songstress has appeared In London. 
Theatrically she Is known as Mademoiselle Nevada, 
ortho Nightingale of the Sagebrush. This suc¬ 
cessful singer Is Miss Emma Corrlane Wlxom, of 
Austin, Nevada, who after some tuition at home 
has been trained to additional excellence In 
Vienna, where she has appeared In opera. 
The Mrs. Wodehouse who was married at the 
British Embassy a few day ago to the Marquis of 
Anglesea,wlll be recalled as Miss King, of Georgia, 
who, ten years ago, was prominent In fashiona¬ 
ble society In Washington during the season. In 
1872 she married the Hon. Henry Wodeliouse, 
brother of the Earl of Kimberly, who died In 
1-73. She is a perfect type of a southern beauty. 
A middle-aged’ American woman la rejoicing 
that It has at last been settled by both the eclec¬ 
tic and historic societies of that Western state 
that the world generally may be permitted In the 
future to say Ar-kan-saw I A quarter of a cen¬ 
tury ago all Western men pronounced the word 
broadly, with a heavy emphasis on the last 
syllable, making It sound “very much Indian,” and 
there seems to be no good reason for mluelng the 
vigorous aud resonant name after the broken ac¬ 
cents of the French travelers, who, with the inher¬ 
ent sell-suiflcleney of their nation, first assume a 
sovereign right to mispronounce any word, and 
then spell the mispronounced syllables accord¬ 
ing to the dictates of their own fancy 
HINTS, 
A spoonful of stewed tomatoes In the gravy of 
either roasted or fried meats is an advantage. 
Lemons.— To keep lemons fresh, place them In a 
Jar filled with water, to be renewed every day or 
two. 
Housekeepers may be glad to know that a ta¬ 
blespoonful of ammonia In one gallon of warm 
water will restore the color of carpets. 
To remove grease from wall paper, lay several 
folds of blotting paper on the spot and hold a hot 
iron near It until the grease is absorbed. 
Put one or two red peppers, or a few pieces of 
charcoal, Into a pot where ham, cabbage, etc.. Is 
boiling, and the house will not be filled with the 
offensive odor. 
Those who object to tea-leaves for sweeping the 
carpets can use freshly-cut grass Instead. It an¬ 
swers the same purpose for preventing dust, and 
gives the carpet a fresh, bright look. 
SiCK-HKADACflB can often be greatly relieved, 
and sometimes entirely cured by the application 
of a mustard plaster at the base or the neck. The 
plaster should not be kept on more than a quarter 
of an hour. 
If you want good starch, mix It, with cold wa¬ 
ter ; add boiling water until it thickens, then add 
a dessert-apooniul or sugar and a small piece or 
butter. This makes a stiff aud glassy finish equal 
to that of the laundry. 
For a damp closet or cupboard, which is liable 
to cause mildew, place in It a saucer lull cl quick, 
lime, and It will not only absorb all apparent 
dampness, but sweeten aud disinfect the place. 
Renew the lime once a fortnight or aa often as it 
becomes slaked. 
A good way to keep cut flowers lresh la to lay 
theta In wet cloths. Take them out of the vases 
at night, sprinkle with cold water, aud wrap them 
with cloth made very wet. Thu weight of the 
cloth will not crush the most delicate flowers, 
while it keeps out the air and prevents their fall¬ 
ing to pieces or opening further. 
Iced tea is a nice as well as a fashionable drink 
for Summer meals, but It Is not so generally un¬ 
derstood that the heat Iced tea la not steeped In 
hot water. Just try “ steeping" It for a few hours 
In cold water, using a little more tea than for the 
hot beverage, and having It strong enough to be 
weakened with Ice water when it is served. The 
flavor and effect are much better than by the hot- 
water method. And, by the way, the same plan 
is coming to be more recognized as the best for 
the preparation ot the herb teas used tor medical 
purposes, especially such as throughwort (bonset) 
aud others, which, steeped In hot water, produces 
an uupleasaut and undesirable nausea. This effect 
Is obviated by steeping In cold water, and the tea 
can be made much stronger, and used to better 
advantage. 
warm water just sprinkled over it and after 
standing three or four minutes, the boiling 
water be poured on —Many diseases that fol¬ 
low on Summer and are the curse of our 
Autumns are entirely brought about by care¬ 
lessness in liviDg.—Soups are by no means to 
be despised in Summer, but they must be 
fresh soups. —That evil stockpot of which 
ladies and cooks are so fond, is an article 
which should never be allowed in a kitchen 
where health is studied.—Fish of all kinds is 
an excellent food for Summer.—Fish pies 
covered with suet crust make a good meal. 
Suet crust is lighter than lard crust, but the 
suet must be chopped very fine and the crust 
be made of warm water.—Fish cooking should 
be encouraged in every way. Ladies and 
cooks should never think that they have come 
to the end of their inventive power when they 
have boiled or fried fish.—Roast beef should 
come seldom on the table in Summer.—There 
is no doubt that clear, fresh soups, made over¬ 
night, thickened with a little rice aud sago, 
and warmed up the next morning, might give 
to many a delicate constitution more vigor for 
the day than either tea, coffee or milk, for the 
latter is not easily digestible for all adults. 
For the workman there is not a more nourish¬ 
ing dish than 
Brown Onion Stew. 
Take some fine chopped suet and melt in a 
saucepan, add a good many onions cut right 
across, and partially brown them, sprinkle a 
little flour over them and stir well, adding 
warm water to make gravy. Put in pepper 
and salt, aud whatever pieces of meat, cut in 
strips, with a little kidney or liver, you require, 
or brown these also with the onions ; let sim¬ 
mer about ten minutes or so, and then place 
carefully well-peeled potatoes on the top. 
This stew must gently simmer till done and 
not be stirred about, so that the potatoes come 
out whole. A few spoonsful of catchup to be 
added some minutes before serving. It is 
light of digestion and very nourishing for 
Bummer. 
Steak Pudding. 
This is also a digestible, nourishing dish for 
work-people. Make crust of fine-chopped suet, 
flour and warm water ; place round basin; cut 
pieces of steak, with some liver or kidney in 
strips, and put in with some fine-chopped 
onion, pepper, salt aud a little mact ; moisten 
with some warm water aud close up with crust. 
If you have no steamer ; place a trivet in the 
bottom of the saucepan and put oasin ou it, so 
that the steam from the boiling water below 
cooks the puddiug. When well done, which 
you will know by the knife comiug clear Horn 
the crust, take out, place ou a dish, broadside 
down, and open top u little. Put in a small 
piece of butter and a couple of spoonsful of 
catchup, aud a beautiful gravy will run out 
round the dish. 
(steamed Lemon Pudding 
suits Bummer weather. Crumb stale bread, 
add one or two spoonsful of fine flour, put to it 
very flue chopped beef suet, brown sugar, the 
juice of two or three leuious, well strained, and 
the finely chopped peel of one or two, also a 
few pounded sweet almonds, if desired. Beat 
up the yelks of three or four eggs well, aud 
the whites of two, with white sugar ; when the 
dry substances have been well mixed add the 
eggs and a little warm milk. Mix well and 
place in a buttered shape for steaming. If 
there is no steamer, place it on a trivet in 
saucepan. When done pour over it sweet 
white sauce with vanilla flavoring. 
A few sponge cakes, first soaked in milk or 
some sherry wine, with jelly or jam put over 
them, and a nicely boiled custard poured over 
it, make a refreshing pudding. Plain, light 
suet puddings, with fruit, and steamed, are to 
be recommended; also stewed fruits of all 
kinds; fritters with different flavors, particu¬ 
larly the orange; light open tarts, with fruit 
on top, but not covered by crust j omelettes 
with fruit, and all sweet dishes that recom¬ 
mend themselves to our good sense as easily 
digestible, nourishing and not overheating. 
<5tinuirag. 
HOUSEHOLD HELPS. 
CONDUCTED BY EMILY MAPLE. 
Farmerlne. 
HOW TO LIVE IN SUMMER. 
We have received a pamphlet of 30 pages, 
called “How to Live in Summer," by Mrs. 
Amelia Lewis, former editress of the National 
Food and Fuel Reformer, London, England. 
It is published by the American News Com¬ 
pany, of New York, price 10 cents. From it 
we extract the following: The operation we 
call roasting meat Bhould never be carried on 
in hot ovens without covering. All boiling 
operations should be carried on by a steaming 
process. The broiling process has no reason¬ 
able basis; by it the meat is never thoroughly 
done, aud when it is done it is burnt up and it 
has lost its finest ju'.ees.—Bacon is not the 
best dish for Summer breakfasts.—No boiling 
up of old coffee will ever make anything like 
a good cup.—Tea should be placed in a heated 
pot (silver, china or granite ironware), some 
Keep your temper, though the situation be 
trying. 
A nice way to cook new potatoes in the skin 
is to steam them instead of boiling. Put them 
in a steamer over a pot of boiling water; it 
takes longer than to boil, but they are always 
mealy. 
Commence to grate a nutmeg at the stem end. 
Learn something new every day. 
Put salt in the water in which eggs are 
poached. 
A pretty house plant is a lemon tree, easily 
grown from seed, and some of the leaves can 
be used for flavoring. A few tied in a cloth 
and dropped in apples (for sauce) while cook¬ 
ing impart a pleasant flavor. 
Be cheerful; it is good for yourself as well 
as others. 
Sixteen large tablespoonsful are one pint. 
Use aqua ammonia for the stings of bees. 
Now is the time for gathering ferns to press, 
oats, many kinds of grasses, and “ treasures of 
the wild-wood,” all of which are useful for 
decorating our homes when chilly Winter 
comes. 
Forty drops are equal to one spoonful, and 
fo ir teaspoonsful are equal to one tablespoon¬ 
ful. 
Occasionally do some pretty piece of fancy- 
work. 
Dipper gourds make excellent things to keep 
salt in for kitchen use. Cut a hole iu the side 
large enough to admit the hand and to remove 
the seed ; also cut a small hole in the handle 
to hang up by. 
Strain meat fryings through a thin cloth; 
keep in a cool place, and you have a cheap 
shortening for “every-day” pastry. 
Keep a blank book with a thick cover in the 
kitchen, and copy any bits of information that 
may likely be of use at some time. Be sure 
and write iu a large, clear hand. 
Take a day and your family into the “ heart 
of the wild-wood,” and picnic in the old-time 
way, and you may be sure the day cannot be 
counted lost. 
» ♦ » 
Peeling Peaches with Lye. 
I have used lye for removing skins from 
peaches for canning or drying purposes, and 
think it better than peeling with a knife. It 
is not ouly a quicker process but a better one, 
leaving the fruit perfectly smooth, aud espe¬ 
cially nice for preserving whole. Fill an iron 
kettle with water ; place over the fire; put in 
a piece of concentrated lye and let it dissolve 
until strong enough to cut the skins—you can 
tell of its strength by dropping in two or three 
peaches—then take out and put in your fruit. 
Home-made lye is as good as concentrated, 
but not having any ashes, I bought the concen¬ 
trated article.. The fruit must not remain in 
longer than is necessary to cut the skins. A 
wire basket is the best thing I have found for 
dipping them in aud taking out. Plunge at 
once into a tub of cold water, rinse thor¬ 
oughly, and wipe the skins off with a cloth. 
Mrs. M. L. K. 
-»♦» 
QUESTIONS ANSWERED. 
Tapioca Pudding. 
N. asks for directions for making the above. 
Ans.— Wash a cupful of tapioca and let soak 
several hours in a pint of milk; then add an¬ 
other pint of milk, the beaten yelks of four 
eggs, a cup of sugar, half a cup of butter, cin¬ 
namon, nutmeg or the grated rind of a lemon, 
a little salt, and. last, the beaten whites. Pour 
into a buttered dish and bake from three- 
fourths of an hour to an hour. 
We have found 
Tapioca Farina 
a very uice dish. The farina tapioca comes 
quite finely ground. Stir a teacnpfnl or a lit¬ 
tle more of this into a quart of boiling milk and 
boil gently until it thickens. Eaten with a 
flavored sweetened cream. 
Cucumbers In Brine. 
Oliver Jenness asks for the best way to keep 
cucumbers for pickling when one does not 
care to put them into vinegar at once. 
Ans.— Cut off the cucumbers, leaving a short 
piece of the stem on, carefully placing them in 
a basket without bruising, wash in cold water 
and lay iu a cask two or three Inches deep ; 
cover with salt—the coarse quality—and re¬ 
peat until all are in. It will be necessary to 
throw in a little water with the first layer, 
afterward the 6alt and liquid from the cucum¬ 
bers will make sufficient brine. Spread a 
cloth over them ; have fitted a board that will 
go inside of the cask, keepiog all the cucum¬ 
bers under, and place a heavy stone on top. 
When fresh cucumbers are to be added, re¬ 
move the board and cloth, washing off from 
them and the sides of the cask every particle 
of white scum. Any of the top ones that seem 
soft throw away. Pat in the fresh cucumbers 
layer by layer, with salt between, as at first. 
When the cask is almost fall strew over salt, 
cover perfectly with cloth and replace board 
and weight. The cucumbers must every one 
be kept under the liquid. Look after them, 
washing off, from time to time, the scum that 
covers cloth, board and weight. To insure 
success the cucumbers should not be bruised, 
and they should be put into the cask soon after 
gathering. When wanted for use, take out as 
many as you wish, replacing the cloth, board 
and weight. Pat the encumbers into a vessel 
that is large enough to hold two or three times 
as much water as there are pickles. Cover 
with cold water, let stand three or four days, 
or until fresh enough, changing the water 
each day. Then cover with hot, Bpiced vine¬ 
gar. 
Fruit Can9. 
J. Welfou will find a responsible wholesale 
dealer by applying to Geo. F. Bassett & Co., 
49 Barclay Street, New York. 
Felon Cure — A Correction. 
The recipe given in the Rural of June 19th, 
page 399, should read hard soap, salt and tur¬ 
pentine instead of lard, etc. I think the lard 
would neutralize the effects ot the turpentine. 
Mrs. W. 0. Giffebd. 
