THE RURAL NEW-YORKER 
sold for two cents per pound; cabbage, three 
to four; potatoes, three fourths to $15 per ton 
retail; apples, one to five cents; carrots and 
parsnips, one to two; onions, one-and-one- 
half to five; celery, five to 10 cents a bunch; 
the best beef and mutton for broiling from 15 
to 20 cents; cut ham 25 cents; cheese20cents; 
butter from 40 to S5 cents for a roll weighing 
rather less thau two pounds—butter never 
equal to first-class Philadelphia butter; 25 
cents would buy three pounds of Sandwich 
Island rice—quite like the North Carolina 
article. Five cents being the smallest coin, 
eggs cheapened or increased in price at the 
rate of five cents. An article charged 1 
cents meant 15 cents, unless you doubled the 
quantity and paid 25 cents. So a pound of an 
article at 15 cents could be had usually at two 
pounds for 25 cents. Th6 shop-keepers alt oppose 
any further introduction of small coins, but 
the penny will eventually make its way here, 
where it is now so much of a novelty. I have 
heard parents speak of the very considerable 
tax it imposed upon them to give each of the 
children on Sunday a five cent piece for the 
contribution plate, and some arranged the 
matter by making only a monthly offering. 
When the laddie attended Sunday school,there 
was a closed earthen vase like vessel, with a 
cut near the top through which to drop coin, 
which was known as the “birthday jar 1 ' and 
into which all members of the school were iu- 
vited to put as many pennies on the Sunday 
following their birthday as they were years 
old; but unless tbe birthday was five or divis¬ 
ible by it, the exact number of years was 
rarely marked by the contribution with ex¬ 
actness, so that when the laddie’s birthday 
came, the 14th of May, he was greatly delight¬ 
ed that he was able to muster eight copper 
cents, and dropped them in one by one, with 
considerable eclat. 
The Pacific Coast Suudays resembles the 
Continental Sunday very closely. It is a hol¬ 
iday for shooting matches, base ball, driving 
and boating. Families often go to the hotels 
for the Sunday dinner, which is “extra fine.” 
Instead of family dinners on Christmas and 
Thanksgiving, people often go to the leading 
hotels, which serve elegant dinner, sending 
out in advance a bill-of-fare printed on satin 
cards, and the dining rooms are beautifully 
decorated. 
good measure; but to regard the present 
number of Chinese here as detrimental, all 
things considered, is to my mind not true. 
One of my acquaintances here, laughingly 
says that she keeps a " Chinese training 
school.” She employs one boy at a time.from 
13 years old upward, at low wages, and teach¬ 
es him her way of cooking and doing general 
housework. She says that in comparison 
with what an American boy would be worth 
in the house, the Chinese boys are marvelous 
—deft, apt and anxious to learn. When they 
have acquired considerable skill, and cook 
various dishes and make fine bread, they de¬ 
mand higher wages, to which she does not 
accede, and employs a new one. She prefers 
a young Chinaman because of his tractahility 
—after he has learned to do work in one way, 
it is difficult for him t<? adopt a different meth¬ 
od. A Boston acquaintance of mine, living 
in Seattle, hired a Chinaman at $10 a month, 
who pretended to know how to cook. She 
knew nothing of cooking herself, and the first 
piece of beef that she gave to her servant to 
roast, he smeared all over with lard before 
putting it in the ovenl As a rule Chinese 
servants do not sleep in the houses of their 
employers, but pay about $2.00 per month in 
the “Chiuese quarter.” This is regarded by 
many employers as “economical,” as they can 
rent the room required by a servaut, for $5.00 
a month to a white lodger, and people of con¬ 
siderable means—worth $50,000—are not above 
turning an “honest penny ” by renting rooms 
in their dwellings. 
Chinese servants are sometimes impudent 
as well as are tbe Irish, but are more amen¬ 
able, 1 judge, to the influence of fear than are 
tbe Celts. I have in mind the experience of 
one lady—and a delicate woman at that—who 
was so incensed by the behavior of her Chinese 
servant that in her anger she took a horse 
whip aud flogged him severely, after which 
she iiel to her room, locked the door, and was 
so frightened aud amazed at what she had 
done that she fainted 
three-eighths of an inch thick,and of the exact 
Bize and shape, as shown. It should be put 
on to the casing with a round-beaded screw 
at such a place that, when standing erect with 
the straight side next the sash, it will be en¬ 
tirely free from that, and allow it to move 
freely up and down; and at such a bight that, 
when the sash is up to its full bight, the notch 
will just catch under the bottom front corner 
to hold it up. By pressing the long end down 
in front, more or less into the position shown 
at B, the excentric crowds the lower sash 
firmly against the upper one, and thus stops 
all rattling, closes all cracks against the in¬ 
gress of wind and dust, and fastens the window 
so that it cannot be raised. These are little 
things easily applied, but great conveniences. 
with good success. Scald two heaping table¬ 
spoonfuls of ginger with one teacupful of boil¬ 
ing water. Set away to cool (this can be done 
with the morning fire); then add one half 
teacup of good vinegar, one-balf cup of gran¬ 
ulated sugar and one quart of cool, fresh 
water. This will quench thirst, and the in¬ 
gredients are so simple that every farmer’s 
wife will have them at hand. The trouble 
with many recipes is, that we do not have all 
of the ingredients at band when we want to 
try them. . iowa aunt. 
DOMESTIC RECIPES. 
I have read so many recipes for making 
potato yeast that I thought I would try some 
of them, and I have had beautiful looking 
yeast both with boiled potatoes and raw, 
grated ones; but I never have had any 
good bread, every baking being sour, so I am 
using my own kind of yeast that I have used 
for years with good success, and which I 
make as follows. 
YEAST. 
Boil a handful of hops in a little more 
than a quart of water. Take two large 
potatoes mashed fine, and two or three large 
tablespoonfuls of flour; add a small handful 
of salt and pour on just enough of the hop 
water, boiling hot, to enable one to stir out 
all the lumps. When it is stirred smooth, add 
the remainder of the hop water and set away 
to cool. When it is about milk-warm, put in 
nearly a teacupful of yeast and set to rise. 
VINEGAR. 
Molasses one quart, yeast one pint, warm 
rain water three gallons. Put into a keg and 
tack a piece of thin muslin over the bung to 
keep out flies and let in air. Set it in the 
sun or, in cold weather, by the stove, and in 
three weeks it will be good vinegar. 
WARMED-OVER POTATOES. 
There are many ways of warming over po¬ 
tatoes, but I think the best method of all is to 
fry them in butter with a few stalks of celery 
chopped fine, and season with pepper and 
salt. 
FRIED EGGS. 
A friend told me, the other day, of a new 
way to cook eggs, and as it has proved to be 
a good one. I will give it to the readers of the 
Rural. Put a very little butter in the fry¬ 
ing-pan, and when hot break in the eggs, 
then pour on just a little boiling water, and 
cover tight. They will be done in a few 
seconds and are nice. 
SOAP. 
Last Spring I had to wash with new soap 
and it was so strong that it made my hands 
very sore. I was telling a friend about it one 
day and she said if I would boil it more I 
would find it much better, so I boiled it till I 
had only about half the quantity, and then I 
thought there was so little of it I would soon 
have to make again, but I didn't. The soap 
was so much better that I had to use only a 
very small quantity to wash with, and it 
lasted just as long as the whole of it would if 
I had used it without boiling the second time; 
and I had the satisfaction of knowing that I 
could wash without having sore hands. 
CANADIAN. 
JUSTICE TO “JUSTICE, 
The article in the Rural of June 6, from 
A. C. C. does, I think, an injustice to “Jus¬ 
tice 1” 
A. C. C. says, “It does not speak well for 
the butter-makers of that section,” that they 
cannot get city prices for their butter. Now 
I never sa w the butter made in that section, 
but here, where butter is the same price as 
where “Justice” lives, the reason why it is so 
low is because the Swedes and other foreigners 
flood the market with butter that is soft and 
has never had the butter-miik properly 
workei out.aod the storekeepers will pay only 
two cents per pound more for good, hard but¬ 
ter than they do for that miserable stuff—I 
can’t call it butter—and the butter makers 
cannot make the buyers pay more. 
In this part of the West we cannot afford 
to feed our fowls meat or keep them in warm 
houses during the Winter; when we can, per¬ 
haps we may be able to have eggs to sell dur¬ 
ing tbe cold weather. 
Again, every farmer's wife cannot live 
within a few miles of a large city, as A.C C. 
does, and therefore, clothes are a great deal 
higher here than in the East. 
Antelope, Co., Neb. a. k. frost. 
away." The 
Chinaman, from that hour, never ventured to 
speak in any but the most respectful manner, 
and long remained in her employ. An ex- 
ceediagly intelligent lady, with whom I one 
day lunched, and who employed a Chinese 
cook and a Swedish housemaid who served at 
table, said that she preferred the Chinese to 
the Swedes, as the latter were “stupid.” She 
related an amusing incident of the Swedish 
maid. Her son, a young man, one day at 
dinner, sent the maid on an errand out of the 
dining-room, to bring him a napkin, or some¬ 
thing of the sort, and she returned bringing 
him a pair of pantaloonsf 
She had a charming lunch that day, beau¬ 
tifully served, beginning with raw oysters 
and ending with cake and fruit. The piece 
de resistance was a delicious cream omelette 
on toast, which she afterword told me was 
prepared in the following way, the propor¬ 
tions to be increased proportionately to any 
extent: Two eggs, three tablespoons of rich 
cream. Beat yelks and whites, separately un¬ 
til very light. Mix the yelks and cream, add 
salt then add the stiff whites. Heat and but¬ 
ter the frying-pan aud when very hot pour in 
omelette. Stir frequently as it thickeus in 
the bottom, aud take out the thickened por¬ 
tions by spoonfuls and lay on pieces of bread 
that have been toasted, dipped quickly in hot 
water and buttered and arranged on a large, 
hot platter, after which it may be allowed to 
stand in a hot place for a minute; hut it is 
nicer to serve at once. This is a famous ome¬ 
lette and 12 eggs make a fine one. 
In nsiug eggs, I was often reminded of 
what the man iu Oregon had said of the 
lack of lime on this coast, which accounted 
for the poor teeth of the people! Eggshells 
were always very thin and broke easily. A 
man who had a ranch (40 acres) on Lake 
W&shlugtou, uoar Seattle, brought me eggs 
in meal, which he handled with great care. 
At the beginning of March, eggs which had 
been from 40 to 50 eeuts a dozen all Winter, 
speedily came dowu to lower figures—20 cents 
for ranch eggs and 15 for Oregon eggs—and a 
great many came from Oregon—very small 
and the shells often dirty. Anaximander once 
remarked that when he was a boy, and eggs 
were sent from the farm to market, every 
egg which was not clean was faithfully wiped 
off with vinegar aud water. 
One nice and cheap article which we bad 
from the Willamette Valley was apple jelly, 
apparently an evaporation of the juice with¬ 
out the addition of sugar. It was put up in 
largo wooden pailB, and sold at retail for 15 
cents a pound. Salt Lake dried peaches, 20 
cent* a pound uuskinued—25 cents peeled— 
were delicious, and California canuod fruits 
were, of course, nice, but we never fully en¬ 
joy goods that have been canned iu tin. 
Everything nearly on this coast in the way of 
eatables is sold by the pound, except the one 
thing that should be—eggs, which should 
everywhere go by weight, During the Win¬ 
ter, beets always fresh from the ground. 
A VEXED QUESTION; A SUMMER 
DRINK. 
Taking up a late Rural, I read B's letter 
where she says “If you can possibly afford it, 
have your dresses made by a good dress¬ 
maker.” I dropped the paper in my lap aud 
began to think. Could we hire our dresses 
made? We certainly could, but they would 
have to be paid for. No! we must save the 
money to help our student through his course 
at school. So this decided the dress-making 
question in one family. 
Then I took up the paper again and read 
Aunt Em’s Ratnblings. She says, “I always 
do all my dress making as well as plain sew¬ 
ing.” How encouraging was her letter! I 
feel as if I had a talk with a kind friend. If 
she can do her sewing well enough for her, I 
can surely do mine too. Then her flowers— 
how she must enjoy them 1 Write again, Aunt 
Em, for just such letters as yours are what 
we workers need. 
The following recipe for a summer drink 
is one that we have used fora number of years 
HANDY EVERY DAY. 
In very many houses the window sashes are 
neither hung with weights nor supplied with 
bolts, so that it would be a great convenience 
if they could be so fixed that when partly 
raised they would remain in the position. 
This can be easily and very inexpensively 
provided for, as shown in Fig. 861. Procure 
Pi.areUaufou.si Advertising 
Hall s Hair Renewer 
The best way to prevent the hair from 
falling out, is to use Hall's Hair Renewer. 
It will restore the color and vitality of 
youth to the hair, and, used ns a dressing, 
will render the hair soft, pliant, and 
glossy. Mrs. L. M. Shorey, Pawtucket, 
R. I., writes: “I used nail’s Ilair Re- 
newer after a long illness. It not only 
cheeked the falling out of my hair, and 
stimulated a new growth, hut has also 
restored it to Its original color.” Mrs. 
C. B. Staples, Keunebunk, Me., writes: 
“ Hall’s Vegetable Sicilian Hair Renewer 
Is the best mid cleanest dressing for the 
hair I ever used. It keeps the hair and 
scalp in a healthy condition, and removes 
every trace of dandruff from it. I should 
scarcely know what to do without tlic 
Renewer.” 
By the use of Hall’s Hair Renewer, the 
hair may be retained to old age, in all its 
youthful vigor and beauty. Mrs. Aun M. 
Thompson, Somerville, Mass., writes; "I 
have used Hall’s Vegetable Sicilian Hair 
Renewer for the past thirty years, and 
my hair is as vigorous and glossy as when 
1 was twenty. I am now 65 years of 
age.” Mrs. A. E. Robbins, Warsaw, Ill., 
writes: “My hair began to grow thin and 
gray when I was thirty years of age. By 
using nail’s Ilair Renewer, I was soon in 
possession of a heavy growth of hair. 
The color was restored, and by the occa¬ 
sional use of the Renewer, in the last 
twenty years, I have been able to keep 
my hair in its present healthy condition. 
It is the most satisfactory dressing I have 
ever used.” 
some good, sound corks, as nearly straight as 
possible, and seven-eighths of an inch in diam¬ 
eter. Bore into the edge of the sash with a 
“bit” of tbe same size, and deep enough so 
that wheu the corks are inserted they will 
project os shown at A A. Leave them pro¬ 
jecting far euough so that wheu tbe sash is 
put in place, the corks will press hard against 
the jamb, as sh.'wn at U, a piece of casiug 
being removed so as to show it. The elasticity 
of the cork will cause the pressure ugainst the 
jamb to hold the sash firmly in any position. 
A great annoyance is the rattliug of loose 
windows and the blowing In of a strong cur¬ 
rent of air in cold weather betweeu the upper 
and lower sashes. This can be easily prevent¬ 
ed and the joint between the sashes made as 
“tight as a dish,” with the use of the simple, 
little eontrivauce shown at B. It is made as 
shown in the shaded figure below. It should 
be made of auy tough, light wood, such as 
black walnut, white-wood, butternut, etc., 
Hair Renewer 
Vegetable 
Sicilian 
prepared by 
R» P. HALL & CO., Nashua, N. II., U. S. A, 
Sold bv all Druggists. 
MAHER & CROSH 
?5 S Sireer, Toledo, Ohio 
