cake3 in order to "save it,’’there are pam- | 
pered children in the bouse, or the bread is 
not cut and served with prudence. If the 
bread is soar and heavy there is no earthly 
way that I know of to make it wholesome for 
the children. If It is toasted the toast only 
the more develops the sourness, and the best 
disposition to make of it is to give it to the 
chickens. Good stale bread is always Dice 
toasted, and for milk toast very ‘mall pieces 
can be utilized, if one iB not very particular 
as to appearance. Some cooks mix crumbled 
stale bread in stewed tomatoes and fried 
potatoes around the edge of platters of hashed 
meat, waimed-up fries?®?fd fowl, ‘’shriveled’ 
beef and stewed dishes of meat and vege¬ 
tables. A row of points of toasted bread, or 
the bread cut in small, oblong pieces after 
being toasted, adds an additional grace to the 
dt»li, both in pslatabieness and appearance. 
To make a pudding cut of bread, I think is 
to put it to a very poor use. To make it at 
all palatable you have to put everything in 
it that would make it good without the bread. 
Moreover, a bread pudding is not a very 
digestible dish for most persons. If my ob¬ 
servation is worth anything, over cooked food 
is as bad as that w hich is under cooked, and 
flour that has once'gone through the proper 
process of being prepared for the stomach, 
does not undergo the further operation of 
being revamped into something else with 
gcod grace. So in cocking over meat par¬ 
ticularly in makirg it into hash, the cooking 
should be very slight and very quickly done, 
and the fame rule should be observed in 
warming up potatoes: if fried in fat or dressed 
with milk, loth should be piping-hot before 
receiving the potatoes, and then served at 
once without being allowed to stand and sim¬ 
mer on indefinitely. Toasted bread L3 also 
always nice with poached eggs. Indeed, if 
the bread is used up as fast as it is cut, as it 
should be, there will not be any left over to 
be utilized in the dreadful pudding, which 
tastes very much like a reasoned poultice. 
Anent bread, is it not a curious thing there 
should be so much bread made that is not 
absolutely good when bread making is one of 
the oldest of the arts/ Abraham gave the 
angels a "morsel of bread,” and the ancient 
Greeks, that wonderful pe< pie, knew how to 
make 63 different binds of bread. After all, 
it la doubtful if there is any bind of bread 
made better than that raistd with "leaven.” 
The French are unsurpassed as bread-makers, 
and except for fancy breads and pastry, for 
whi«-h they use yeast, they use -veven. And 
leaven is a portion of dough put aside 
from a previous baking, "in which the 
fermentative action has reached an advanced 
stage of activity.” This dough, after lying 
in a warm place for seven or eight hours 
swells, and emits an odor of alcohol, and 
is then mixed up with flour and water to 
double its original size: this, after six or 
eight more hours, Is mixed again as be¬ 
fore being doubled in size, when it forms 
the “complete leaven”—and when light, is 
ready for the oven. With u little care, to 
keep the "leavening” dough in a uniform 
temperature, the housewife can always have 
this beat of " rising ” at her command, and if 
she has gcod flour and a good oven there 
should be no cause for poor bread. To my 
mind, and according to my own experience, 
there is no part of cookery more easily com¬ 
passed than to make good bread, and many 
of the very best bread-makers knead their 
bread but once. What there is gained by 
much kneading of bread, and making the 
work a bard and laborious one, I do not see. 
Chemicals which are sold for culinary pur¬ 
poses are hardly ever pure, and some of them 
contain arsenic. All the baking powders, 
and yeast powders, and "self raising” flour 
contain a mixture of bi carbonate of soda 
with tartaric or citric acid. The smell of am¬ 
monia is sometimes so strong in cakes and bis¬ 
cuits as to be positively offensive. That peo¬ 
ple who live largely upon bread and cakes 
made light by means of chemicals are tooth¬ 
less and sallow, and ailing from neadaches, 
sore throat (produced by Indigestion) and 
general stupidity, is not to be wondered at. 
Saleratus (bi-carbonate of potash) is usually a 
villainous article. If one earnestly desires 
pure chemicals for cooking, it is better to buy 
them of druggists than of grocers. 
1 read this paragraph last night in a Phila¬ 
delphia paper: 
"Hon Benjamin Perley Poore is going to 
write an article for the Rural Nkw Yorker 
on the subject of making farm homes happy.” 
Following this were three ways mentioned as 
proper way* to make a farm house happy, 
cue of Which was, "Teach the women not to 
make saleratus biscuits. ” 
pound flour, yelks of ten eggs, juice of two 
lemons, one teaspoonful of soda dissolved in 
hot water. Beat together butter and sugar, 
add the yelks after well beating, stir well be¬ 
fore putting in the flour. Then add the soda, 
afterward the lemon juice. The grated rind 
of an orange, steeped, strained, and the liquid 
put in last, adds to the " gold ” look. 
To make silver cake use the whites of the 
eggs and a quarter of a pound less flour. 
Wuen cut up together for tea, I well re¬ 
member they looked very pretty in my new 
silver cake-basket. Richard's mother listened 
to her eon’s account of my wonderful talent 
for housekeeping with a pleased air of appre¬ 
ciation, not the doubtful surprise that elderly 
housekeepers are apt to assume toward a 
novice, and I have ever been grateful to her 
for it. And finding that it was churning day 
she donned my largest apron and asked my 
permission to help me make the butter; then 
took entire charge and worked and salted It 
in a light, deft way. I watched and listened; 
never had a problem of my school days been 
so interesting to me, or a scientific study so 
thoughtfully pondered, as the butter making 
was that day; and even afterward, when I 
began to take premiums at the county fairs, I 
was not ashamed to tell that my success was 
owing to the lessons I received from my hus 
band’s mother. Of course. "Sister Jane” and 
I w ere at once close friends, and I found that 
her education had been more thorough than 
my own, and that while she could daub in 
water-colors, and " play with ivory keys,” she 
bad not neglected the essentials and had 
learned housekeeping as a science in every 
department. 
My bread, though not heavy, did not seem 
to me so evenly light as it should be, and I 
gained courage to speak of it after tea. 
"Did you mash up a potato ia your yeast /’> 
asked Jane, and in answer to ray negative 
she said : 
“ Well, boil two or three and break up fine, 
put in the flour, aDd add a little ginger and 
sugar. This keeps it sweet and good in hot 
weather, and—may I tell you I” she asked. 
" Certainly,” l replied, " I want to find out 
the trouble.” 
" Well, you put in too much flour and did 
not work ife enough. Dough must rebound 
under your hands and then you can depend 
on it.” 
So passed my first lessons in bread and butter 
making, and us the months glided on 1 gained 
more confidence ai d became more successful. 
It is *iue I frequent!; 1 became disheartened, 
and literally turned my fingers many times, 
while one scar from the knife rtmains still 
on my fingers, and Richard to this day does not 
like to see me cut bread. After it was safely 
bandaged I remember sitting down quietly, 
and 1 opened "Common Sense” to learn how 
to make corn bread. There is a half page 
there that 1 read while that wound still ached, 
and to this day, when 1 chance to see it, I re¬ 
call that long-ago. 1 think it a very charm¬ 
ing little story of husband and wife, the latter 
haviDg scalded her hand frying some of his 
favorite crullers. Harlan Hat land continues; 
"After it was bandaged she brought up a plate 
of the cakes for his luncheon. He looked at 
them, then at her, aud w ith a loving, mourn¬ 
ful smile, ‘I can understand now’he said, ‘how 
David felt when his men-of-war brought him 
water from the well of Bethlehem.' Theu be 
stooped and kissed the injured fingers; yet 
they hud been married nearly 20 years.” 1 
took courage, dear reader, with such an ex¬ 
ample and trusted the future, while I tried to 
act in the preent. Soon after this I received 
a letter stating that a party of my young 
friends from the neighboring city intended to 
pay me a visit and remain all night. My ex¬ 
perience and mishaps I must reserve for a 
future number. 
enee for good on them cannot fail. If we 
make the most and best of ourselves we are 
giving them models they rarely fa il to copy. 
Dorinda. 
“ We have heed no win¬ 
ter freezes, and, to use 
a common expression, the 
soil, from continued and, 
heavy rains, had * run 
together,’ with surface 
hard and crustedl. I ran 
the “ ACME” Pulveriz¬ 
ing Harrow, Clod Crusher 
and Leveler over it twice, 
and sowed clover in as 
well -p rep are d seed-bed 
as I ever saw in a gar¬ 
den/’ (See page 82 this 
paper.) 
Domestic Cconomi} 
CONDUCTED BY EMILY MAPLE 
HOUSEKEEPING EXPERIENCE OF A. 
CITY GIRL WHO MARRIED 
A FARMER. 
ANNIE L JACK 
“ Framed in Its damp, dark locks. Ids luce 
Had nothing mean or common: 
Strong, manly, true, the tenderness 
And pride beloved of woman. 
“She looked up, glowing with the health 
The country air had brought her. 
And, laushlng, said • You lack a wife, 
Your mother lucks a daughter.' 
“ To mend your rroeks and bake your bread 
You do not need u lady; 
Be sure among these brown old homes 
Is some one waiting, ready. 
“Some fair, sweet girl, with skllirul hands 
And cheerftll heart for treasure. 
Who never played with Ivory keys 
Or danced the polka's measure." 
1 have often though that I felt a strong ob¬ 
jection to this city girl’9 description of a lady. 
I do not think the dear old poet is at fault; 
but though be may have justly portrayed the 
sentiment and opinion of the young girl, if is 
a great pity such is the case, aud if 1 had a 
word to say in Uncle Mark’s problem as to 
why the country youth " will not stay on the 
farm,’’ I should answer, “ Because it is under¬ 
stood that they are socially and intellectually 
the inferiors of the city youth; because it is 
the custom of the newspapers to caricature 
them as slow, plodding and stupid.” " It is 
not money," said a young man to me lately, 
“nor easy work I wont; but you know as 
well as I do we in the country are not thought 
anything of.” 
I had thought of these things many a time 
during my short engagement, and the first 
few weeks after my marriage; for friends and 
relatives, by word or by pen, all bad thesame 
refrain—" Why 1 you to marry a fanner! I 
aui surprised.” Yet whenever I ventured to 
question " why l” no answer could be given. 
My husband was gentle, refined and upright 
in character; of good standing; well read and 
could take me to a comfortable home—but 
then he was a farmer. 
But now a new trial awaited me, and I felt 
how much I dreaded, yet longed to meet, the 
visitor who was coming to see ns to spend one 
Summer’s day. Richard’s mother 1 What 
woman who marries for love can look with 
indifference upon the one who has cared for 
and cherished the man of her choice through 
the helpless years of infancy and childhood, 
iu sickness and in health, learning to know 
his character, hia foibles and bis good quali¬ 
ties as no other earthly being can. There is a 
solemn reverence for such a woman, if she 
has passed from middle life toward old age 
and still with busy hands fulfills her mission, 
striving to do her duty, and renouncing her 
first place in the affections of that son, who 
bas set up his own household gods and left 
the old homeetead. I think now I could enter 
better into her feelings than 1 did at thufc time; 
but I aju su re I could never be to a daughter- 
in-law more kindly, more sympathetic and 
motherly than I found Richard's mother when 
she drove over from the old home to see us. 
I had been up very early that morning; the 
milking was done, the men away to the fields. 
I must have a cup of tea ready w hen 9he 
came, and thea prepare for a good dinner. 8o 
I pared the potatoes and placed them in cold 
water, to be ready when wanted, put the meat 
into the pan, all ready to set into the oven; 
made the rooms tidy and left the “ help” pre¬ 
paring other vegetables and finishing the 
kitchen work. 1 had made pies the day lie. 
fore but they did not suit me, so X determined 
to fall back on the fruit for dessert. Bat 
when the carriage drove up there jumped 
from it a smiling young girl who was to be 
always Sister Jane, aud then "mother,” with 
a ponderous basket, besides other large par¬ 
cels to help on housekeeping,. " 1 thought 
you might not have time to cook, my dear, 
with so many harvesters and you not used to 
it,” she said as she filled my kitchen table with 
chickens and pies and several kind? of cake. 
I think 1 won her heart that day by eating of 
the daiutios with a real girl’s appetite, 
ordering Bophie to Bet the table with 
the contents of the basket, and asking 
anxiously for all the recipes which she gave 
me from memory, and I jotted down carefully 
in a little note-book. I have kept it ever 
since, and it brings back old times when l look 
upon its pages and read of that lovely gold 
and silver cake that was very ambrosia to me. 
As it is still " the best ” I will copy; 
i GOLD CAKE. 
Due pound sugar, Jtalf pound butter, one 
? UOSPHA77 c 
Miule from Professor Hereford's Acid 
Phosphate. 
Recommnulpd by leading; physicians. 
Makes lighter biscuit, cakes, etc., and 
is healthier than ordinary Kakiug Pow¬ 
der. 
In cans. Sold at a reasonable price. 
The Hereford Almanac and Cook Hook 
sent free. 
Iiutuforil Chemic al W 'rks, Providence, R. I. 
H. M. ANT HON V, Ag’t 100 and 102 Reade St.. N. Y 
DIAMOND 
‘ 0 Bast Dyes Ever Made. 
jyyl'OR SILK. WOOL, OR COTTON"."aA 
DRESSES, COATS, SCARFS, HOODS, 
YARN, STOCKINGS, CARPET RACS, 
RI8BONS, FEATHERS, or Any fabric or 
fancy article easily and perfectly colored to any 
shade. Blsok. Br»»a. Green, Blue, Seu-lct. 
Cardinal Rc-il, N *vy Bine. Seal Brown, Olive 
Green. Terra Cott« and 20 other best colors. 
Warranted Fast and Durable. Each package wf.I 
color one to tour lbs. of goods. If you have rover 
usod Dyes try these oaoe. Ten will ho delighted. 
Sold by druggist*, or send us 10 cents and any 
color wanted sent post-paid. 84 colored samples 
and a set of fancy cards sent for a ‘Sc. stamp. 
WELLS,8IC1UKUSON A CO., Burlington,Vt. 
GOLD and SILVER PAINT 
Bronze Paint. Artists’ Black. 
For gilding Fancy Baskets, Frames, Lamps, 
Chandeliers, and tor all kind* of ornam.en .al work - 
Equal to any of the high priced kinds and only 
lOots. a package,atthe druggists,or post-paid from 
WELL*, RICH VKl>‘ON A CO., Burlington,Vt, 
ECZEMA, 
TETTERS, 
HUMORS, 
PIMPLES. 
Discuses o< H«ir and Scalp 
INFLAMMATION, 
ERUPTIONS, 
ULCERS, 
ITCKINCS, 
ALL VANISH 
BY USE OF 
l>U. C. W. BENSON’S 
SKIN CUBE. 
CONCERNING BREAD-CRUSTS, 
MARY WAGES-FISHER. 
I often notice directions for using up bread- 
crusts, and it would seem that iu the majority 
of families there is considerable refuse bread 
that somehow must be disposed of econom¬ 
ically, and I can’t htlp but think that any 
accumulation of stale bread ia the result of 
careless management. In our house stale 
bread and crusts are so much of a luxury as 
often to be quarrel, d over. 1 have my bread 
baked iu small, narrow leaves, so that each 
slice has a good crust all around it, and the 
end crusts are always sent in on the bread 
plate to the table, aud are the first to be 
eaten. The small boy at one end of the table 
confiscates all the crusts aud very stale pieces 
possible for him to get for his supper of bread 
and milk, aud it is only occasionally that 
there is a loaf of stale bread that can be 
spared for a breakfast toast. The above- 
mentioned lad is so firm a believer in the su¬ 
perior excellence of stale over fresh bread 
that he always chooses the former, and no 
crust is too hard for his liking, and I cannot 
but thiuk that where there is always stale 
bread to be disponed of in puddings or griddle 
It make* the *li1n white, soft and smooth; removes 
tan ami freckles. and 1* the BEST toilet dressing IN 
THE WORLD. Elegantly put up, TWO bwtt es In 
one pai icage. ooiisLtlug of both internal anti exter¬ 
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All tlrvi class dnurgUtiiTiavelL Price $< per package. 
C. N Crlttenton. Sole Wholesale Agent, for Dr. 
C. W. Beimou's Remedies, ID Fulton St., New Y ork. 
Horsford’s Acid Phosphate 
A Valuable Nerve Tonic. 
Dr. C. C. Olmsteah, Milwaukee, Wis . 
says: " I have used it in my practice ten 
years, and consider it a valuable nerve 
tonic.” Adc, 
