THE RURAL NEW-YORKER 
t 
Flying Dutchman, eating ice cream candy, 
pop corn, and smiliug at the tiny red 
halloons floating above them which papa has 
been waxed into baying. 
Everybody goes to the fair, to see who is 
there. To all it is known as ‘‘Our Fair.” 
Country people bring lunches and offer hos¬ 
pitality to the world. Tired young mothers 
wander around with their babies, followed by 
little negro girls carrying a basket, and usual 
baby accompaniments. One wonders why 
she comes, but it seems as if everybody must 
go to the fair, for, like Christmas, it comes 
but once a year, and we must be jolly then, 
even if we work hard for it. So the worn-out 
mother brings her baby, risking its colic, and 
tries to squeeze out a little fun; bjut the face 
tells another tale. These annual reunions, 
bringing everybody together, serve a social 
purpose, keeping friendships constantly bright¬ 
ened, by being renewed so that everybody is 
glad when the Fair is here, and glad when it 
is over. m. l. s. 
FALL JOTTINGS. 
SHOPPING. 
This is one of the pleasures indulged in by the 
ladies necessarily, and Fall shopping is general¬ 
ly the briskest of the brisk. Those who shop 
only at long intervals are often found envying 
others more fortunate. While on the other 
hand, those who are always at it, wish many 
times that they were never obliged to buy an 
article. Shopping for yourself and shopping 
for other people is something very different. 
But if you cannot do much of the former, try 
and do the latter, and you will have a varied 
experience. To do shopping in the right way, 
you must go cast, west, north and south—you 
must bo Indy like, have tact, aud oceans of 
good nature, otherwise you will return home 
many times fooling that you have injured 
scores of people aud yourself in the bargain. 
Shoppers are numerous and of many differ¬ 
ent. kinds. There is the daily, weekly, mouthly 
aud yearly shopper, all of whom can be easily 
picked out by the observer aud sales-lady. 
The buyer for out-of-town purties and the 
fashion writer are generally placed in the 
same line, being of an equal nuisance. Tho 
former is forever matching samples, while tho 
latter is ever seeking new points. The posi¬ 
tion of the buyer for friends is not an enviable 
one, until she is thoroughly posted os to how 
and where to buy. The position of a fashion 
writer is often highly disagreeable, as at some 
of the largest stores thegllinp.se of a note Ijook 
is often the signal for gross impertinence. 
“Copying strictly forbidden,” is often whis¬ 
pered in your ear. 
Some ladies invariably have their goods 
sent home, while others never think of such a 
thing, as it is far easier to carry your bundles 
if you can, and then you are sure to have 
them on hand without any trouble. You are 
just as aristocratic after laying down your 
own bundles as you ure wheu the errand boy 
or girl does it for you. The shopper who does 
it for the public must not expect to realize 
much profit ai first. 
When you receive a five dollar bill and with 
it a largo list of sundries, just oat a good 
breakfast, slip your feet into a pair of com¬ 
fortable shoes and start off, leaving all 
thoughts of commission to the vague future, 
and a fuller experience. Sometimes you will 
be on the rack with your bill in one hand aud 
list in tho other, which is sure to say first, 
"One pair of gloves.” This, of course, will do 
away with one dollar, or more. In ordering 
this article of dress, one cannot be too parti¬ 
cular, as to kind, quality, size, color and 
price, all of these are very necessary, in order 
to give satisfaction, and every lady should be 
desirous of having well-fitting gloves, which 
are always an evidence of good taste. So we 
say, if even one dollar aud fifty cents has to 
be spent, for this ono article, do not send an 
inferior one. 
There will probably be an order for em¬ 
broidery silk, which is comparatively an ex¬ 
pensive article; another slice is cut off of the 
small whole. Pins, needles, cottons, tapes, 
braids, etc., etc., fill out the list, aud with 
good management, and making a tour of the 
city shopping places, you will be surprised to 
see how many notions five dollars will pur¬ 
chase. 
OPENINGS. 
These are ever an object of interest to two 
classes, first to the dressmaker, because from 
them she obtains designs for her own use, 
which, added to those of a brain possessing or¬ 
iginality, much is gained towards a diversity 
of style, than which nothing is more necessary 
to the fashionable modiste, whose patrons want 
each dress made to differ from every other, of 
her own, and of course from her neighbor’s. 
Then the ultra-fashionable world, who are 
ever looking for novelties, and who it would 
seern, can this season be thoroughly satisfied. 
The goods displayed are of the richest quality 
and material. Velvets, plain and embossed, 
are the leading styles. In the plain solid col¬ 
ors can be found green,.brown, blue, purple, 
and wine or maroon. These are in the richest 
shades of these colors. The embossed velvet 
has light colored silk ground upon which are 
the designs of velvet in contrasting color; al¬ 
though thesis come in solid colors also. 
The richest costumes can be looked at free, 
but bought only at fabulous prices. 
Two dinner dresses are exhibited at one of 
our large stores, one made of brown, and the 
other of green velvet, simply trimmed with 
chenille fringe. 
Evening dresses of ottoman silk, satin, lace, 
etc., are among the attractions. 
VIVIAN WHITKFIKLD. 
GIVE WIVES AND DAUGHTERS A 
SHARE IN THE PROFITS. 
A man who was out of health was desired 
by bis physician to work iu a garden every 
day. As he worked simply for his health it 
was easy enough to find the garden to hoe in. 
Any body was williug to employ such a 
worker. But after a mouth or so ho gave it 
up. It did not do him a bit of good. The 
physician was puzzled. It was certainly the 
right prescription for the right man. Sudden¬ 
ly the thought struck him t.lmt, the man took 
no interest in his work, and he directed him 
to try it again for a share of the profits. 
Tho new arrangement was made and tho 
man began operations. It soon worked lika 
a charm. His mind was wide awake, his in¬ 
terest in crops and sales quickened, anil in tho 
end he became a well man. A share in t.he 
profits is a wonderful enlivoner of toil aud 
incites us to new energies and activities, which 
we hail supposed were quite beyond our abil¬ 
ity. Yes and it helps to rest, weary arms and 
feet ami make toil seem endurable. One 
reason work is such spiritless drudgery to so 
many farmer’s families is because father is 
solo banker of the firm, and money is extort¬ 
ed from him with a wrench equal to that 
which old “Isaac of York” sustained when 
his captors sought to extort his ducats. No 
wonder so many say with just resentment and 
iudignution “I would rather go without any 
thing than ask father for it.” 
It is here that a root of bitterness springs up 
which poisons all the sweet wells of domestic 
happiness. If any one earns fail - wages it is a 
farmer's wife and daughters, and it is both 
meanniwi and injustice to grudge them their 
allowance and the privilege of spending it, as 
they please. How much one will compass 
cheerfully, anil with no apparent disadvantage 
to the health, when the profits are their own. 
A lady aud her daughter drive in to our vil¬ 
lage for their supplies, who do the work in¬ 
doors fora large farm, and who, besides, take 
a family of city boarders at a good price. 
The proceeds are their own, aud they willing¬ 
ly take upon themselves the added work for 
the advantage they reap, and enjoy the in¬ 
vestment of their hard-earned dollars far 
more than if they had been grudgingly dolled 
out to them after long and hard persuasion. 
Every farmer’s wife should huve her perqui¬ 
sites—and liberal ones too—besides being 
fairly counted in as a member of the firm, 
with a voice in its buyings and sellings. 
OLIVE. 
Dtfmtglic (Economy 
CONDUCTED BY EMILY MAPLE. 
PITHS. 
Don’t talk against your relatives. 
It is best not to keep canaries in painted 
cages—they are upt to pick off and eat the 
paint. 
Milk, sweet or sour, will sometimes work 
wonders in removing stains from colored 
goods. 
Use newspapers to polish glassware. 
When cooking Saratoga potatoes, prepare 
enough for two or three meals. They are just 
as nice at the seconder third breakfast as at 
the first, provided they have been kept iu a 
dry place. 
Would that we were not all so fond of talk¬ 
ing of ourselves! 
If you want to lighten your wife’s labor, 
see that the inside of the house Is frequently 
painted. A fresh coat of paint iu a room will 
do more towards making it clean and tidy 
than all the scrubbing and cleaning that a 
woman’s hands can give it. 
It is said that white silk lace can bo cleaned 
by washing in benzine. It is best to do this 
work out-of-doors, away from fires and lights. 
Corued beef aud tongue are the best meats 
for a hash. 
Slang is as “catching” as chicken-pox or 
measles. 
Now is the time when an ounce of preven¬ 
tion is worth more than a pound of cure in 
warding off colds aud coughs. Colds, sore- 
throats, etc., are not always the results of ex¬ 
posure. Indigestion, constipation, greasy 
foods, lack of personal cleanliness, and ill- 
ventilation are each aud all prolific sources of 
these maladies. 
In your love and care of your children, don’t 
show partiality. 
Don’t put off house cleaning until so late 
that some member of your family contracts 
a heavy cold or pneumonia from the damp 
and chilly rooms. 
Dr. Cuyler says: “Probably there never 
was a marital union that did not involve a 
single particle of friction—simply because no 
man is a demi god and no woman a sinless 
angel.” 
See that the children are warmly clad dur¬ 
ing those sudden changes. 
Young ladies who contemplate becoming 
wives, remember that husbands can’t live on 
love alone—they must have something more 
substantial, and, ns anile, they want it woll- 
cooked. 
Women are more to be trusted with money 
tlmu men. Although hundreds of them hold 
positions of financial trust in this country,- 
who has hoard of a woman being guilty of 
embezzlement or defalcation? 
When cooking eggs by breaking them into 
hot water, never allow the water to boil—it 
wastes them and destroys their shape. Have 
the water boiling-hot and set the pan on the 
baek ol' the stove until the eggs are cooked 
soft or hard, as likod. 
If it is the husband’s duty to do the heavy 
part of his wife’s work, why isn’t it tho wife’s 
duty to do at least tho lighter part of her hus¬ 
band’s work?—'tis a poor rule that doesn’t 
in any wise work l>oth ways. 
We have this question to ask our contem¬ 
poraries:—Why is it that you object to giv¬ 
ing credit to the D. E. of the Rural New- 
Yorker? 
-- - - 
FINE COOKERY AT OUR FAIRS. 
I followed the Rural’s ad"ice, and took 
my note-book to our couuty fair. I looked 
with envy at the Reemingly toothsome pre¬ 
serves, the snowy bread and light cukes. Hut 
looking at them did not enlighten me as to 
their manufacture, and 1 wished more than 
once that tho exhibitors had been obliged to 
furnish recipes with their exhibits. The 
managers could easily have had tho directions 
printed aud piueod by each loaf of bread, 
cake, etc. Think of the benefit derived from 
such a course of action 1 To bo sure, Mrs, A. 
would kuow howto make broad as light and 
white us Mrs. B.; and Mrs. C. could make 
as delicate a cake as Mi’s. D.; utid Mrs. E.’s 
preserves would be no better than her neigh¬ 
bor’s. But are we to allow such litUomss of 
spirit to interfere with furthering the inter¬ 
ests of the domestic economy of our country? 
As it is, I think the exhibition of cookery at 
our fairs creates more envy and ill feeling 
than anything else, and this opinion was 
strengthened by hearing a lady tell, in boast¬ 
ful tones, how she had offended all tho ladies 
of her neighborhood by carrying off the prize 
for canned fruits for several yours in succes¬ 
sion. A- E. w. o. 
-♦ * - 
PIUNIC TEAS. 
English Royalty has set its seal of fashion 
upon this most delightful of all unceremonious 
gatherings, the picnic tea; aud as it possesses 
none of the drawbacks that disqualify the 
ordinary out-of-door picnic and all of its ad¬ 
vantages, society welcomes and delights in 
these teas. Several house parties ure invited 
to drive to some stated spot, there to partake 
of tea and some light refreshments in tho form 
of wafers, crackers, or thin cakes. The gen¬ 
tlemen are allowed the privilege of finding 
fuel aud kindling the fire to boil the water, 
while the ladies unpack and arrange the cups, 
etc. Two hours is the outside limit passed at 
the tea drinking rendezvous, and tho gather¬ 
ings from beginning to end are strictly uncere¬ 
monious. 
to dress poultry. 
Aunt Em. wished to know the best method 
of preparing chickens for the table. Here is rny 
way: Do not feed the chickens a day before 
killing. If after the heads are cut off, the 
birds are hung up by the feet so that they 
bleed freely, the flesh will be found white, 
and many think it more wholesome. Scald 
in every part by dipping in and out of a tub 
of boiling water. Pull out tho feathers in 
the same direction they naturally lie (if you 
don’t, you will be apt to tear the skin). Re¬ 
move ali pin feathers, singe, place on a board 
and with a sharp knife cut off tho legs a little 
below the knee joint. Remove the oil-bag 
above the tail; make a slit in front of the 
neck, takiug out everything pertaining to the 
crop or wind pipe; cut the neck-bone off close 
to the body, leaving the skin a good length 
to cover over the bone. Cut a slit three inches 
long (or large enough to let the hand in) 
from the tail upward; being careful to cut 
only through the skin. Detach and remove the 
intestines, careful not to burst the gall-bag. 
Trim away the fat at the incision; split 
the gizzard without cutting into the inner 
lining, and remove the inside'portion. Trim 
off fatty or waste parts from heart and liver. 
Wash the chicken (some wipe out carefully 
without washing), drain and it is ready to be 
cooked in any way you please. 
farmer’s wife. 
VARIOUS WAYS OF SERVING 
OYSTERS. 
September contains the charmed “r,” and 
oysters are again in season. The excellence 
of September oysters, however, depends upon 
the temperature—whether or not the water is 
cool enough to harden them. 1 remember 
that a dish of oysters eaten one September, 
created a dislike to them for years afterwards. 
For a 
good stew. 
Allow 10 medium sized oysters for each 
person. Remove bits of shell, strain; put the 
liquid on to boil with the same quantity of 
water, or, if milk is preferred, heat it in a 
separate dish. When the liquid boils, skim; 
add tho oysters and boil not longer than five 
minutes. If milk is used, add now with the 
butter,pepper and salt, and serve at once. 
oysters stewed in their own liquor. 
Gentlemen especially are fond of them pre¬ 
pared in this wise; strain the liquid to remove 
pioees of shell, add the oysters, and gently 
simmer until about half of tho liquid has 
evaporated. Season generously with butter, 
pepper and salt, nnd pour over small 
slices of bread, cut thin and delicately brown¬ 
ed. Worcestershire sauce or tomato catchup 
should accompany this dish. 
BROILED OYSTERS. 
Select large, fine oysters; dry in a napkin, 
dip each in melted butter (previously peppered 
and salted, [f neceisary), then roll well in 
cracker dust, nnd broil on a fine, folding wire 
broiler. Turn frequently. Four or five min¬ 
utes will cook them. Serve on a hot. dish with 
a few bits of butter on them. Garnish, if you 
choose, with lemon. 
FRIED OYSTERS. 
If large, prepare as follows:—Drain, roll in 
fine cracker dust, dip in beaten egg, mixed 
with a little milk aud seasoned with pepper 
and suit, and again roil in tho cracker aud fry 
a delicate brown on both sides in hot. fat., beef 
drippings and butter, equal parts. Drain, and 
serve with cold-slaw or chow-chow. If small, 
pour the oysters into cracker dust, season, 
mix weil, mold into small, fiat cakes with two 
or three oysters in each, dip into tho egg, then 
into the cracker, and fry. 
PICKLED OYSTERS. 
Choose the largest for this purpose. Put 
over the fire in their own liquor and a small 
piece of butter. Simmer a few minutes until 
plump and white; then tuko out with a skim¬ 
mer into a dish. Take of their own liquor 
enough to cover them. Put a layer of oysters 
into a deep dish, strew over a Few cloves, bits 
of Cinnamon and whole pepper, and cover 
with two or three slices of lemon, then oys¬ 
ters. spice and lemon, till all are used. To 
the hot liquor add a cup of vinegar (that is, 
if von are not pickling over 160 oysters) salt 
to taste and pour over the oysters They may 
be used the second day after preparing, blit 
will keep some time in a cool place, mrh. c. 
»«> 
DOMESTIC RECIPE8. 
CHICKENS AND RICE. 
CuTup two or three nicely prepared young 
chickens, and half fry them iu a generous 
piece of butter. Boil a cup ot rice until ten¬ 
der—the grains should ho distinct and dry— 
season with salt and stir into it a spoonful of 
butter while hot. When almost cold, stir 
into the rice three beaten eggs. Put the 
chickens into a deep pudding dish, gravy and 
all, and cover with the rice. Brown in an 
oven not too hot. 
BREAD PUDDING. 
A quart of milk, four eggs, a tablespoonTul 
of melted butter, a teacupful of sugar, two 
cups of fiuo bread crumbs, juice and half the 
grated peel of oue lemon. Beat, the eggs, 
sugar and butter together, soak the crumbs 
iu tho milk; stir all together, beating hard; 
add the lemon, and bake in a greased pudding 
dish. When almost done, cover with a me/- 
ingue made of tho whites of three eggs and a 
little powdered sugar. 15at cold. p. 
PRESERVING MUSK-MELON, 
Take green musk-melons, pare und slice; 
now put a layer of fig loaves iu the preserving 
kettle (bftll metal), then a layer of the melon, 
then leaves and melon alternately, until the 
kettle is full—leaves to be on top. Sprinkle 
alum over the layers—one ounce will do for 
10 pounds of fruit, Fillup with water, aud 
let boil 10 minutes; take up the melon on 
dishes and let cool. Makeasirnpof I m pounds 
of sugar to each pound of the fruit"; put in 
the melon, and lot boil until tender. Lemon 
or orange peel and mace are tho best flavor¬ 
ing. The fig leaves give the melon, when 
cooked in this way, a cocoanut flavor. Citron 
and watermelon rind are also nice preserved in 
like manner. M. H. s. 
lIorMlordta Acid Phosphate. 
Excellent IIchiiIih. 
Dr. J. L. Willis, Elliot, Me., says: “Hors- 
ford’s Acid Phosphate gives most excellent re¬ 
sults.”— Aclv. 
