ms 
THE RURAL WEW-YORKER. 
6SS 
missing from any circle of which she is a 
member. Her children have caught from her 
a rare brightness of intellect; and their photo¬ 
graphs before me show no lack of becoming 
array. For a few years her winters have 
been spent in the city, where she is prominent 
in organizing and inspiring classes among the 
Packer alumnae for extended study in hi-tory, 
literature, and political economy. This is no 
fancy picture, nor a solitary instance. Read¬ 
ers of Mrs. Wager-Fisher’s letters will recall 
her friend, the busy housekeeper In the far 
West, who played so exquisitely the music 
taught her by Liszt himself. 
Of course, one would not advise that a wo¬ 
man should be thrown without experience into 
domestic life. Proper training for ordinary 
household duties should, if possible, be given 
every girl. Bat I do maintain that two hours 
a day devoted, for perhaps six years, to sew¬ 
ing and housekeeping, will make any girl pro¬ 
ficient in these duties. Let, her, by ail means, 
give the rest of her time to the higher culture. 
“J. H. G. n graciously permits genius to be 
developed. He forgets that only by raising 
the average does individual eminence become 
possible. One does not often find lofty peaks 
without surrounding systems of mountains 
and table lands. The prima donna comes to 
us from countries and from families where 
singing is as natural as breathing. The Ger¬ 
man composers lead the musical world, and in 
Germany every' child learns music as he learns 
his alphabet. National mediocrity will de¬ 
stroy the possibility of a national company of 
literati and artists. 
We are glad to give full assent to “J. H. 
G. ’s” assertion that “the highest life is that of 
the wife and mother.” But what is it to be 
an ideal wife and mother? Is it to accept “J. 
H. G.'s” dictum, that “there is no broader 
sphere of usefulness, no higher plane of duty, 
with greater prospect of ultimate reward and 
happiness, than that of housekeeping?” Not 
so! Where one woman fails as & wife and 
mother, because she is insufficient as a house¬ 
keeper, one hundred fail because they are 
housekeepers only. Who cannot recall some 
sad example of a wife shut out from her hus¬ 
band's mental world; of sons and daughters 
inevitably growing away from the mother, 
who was mother to their bodies only? Or the 
still sadder spectacle of the eager minds of 
children quenched in hopeless dullness by the 
repressing influence of an unsympathizing 
mother? I repeat emphatically that it is pos¬ 
sible for a woman to be a perfect housewife and 
a cultured student; a deft seamstress and a skill¬ 
ful musician: a “good, plain cook,” and a refin¬ 
ed artist But if it wero not so, if we must give 
up all higher things in order to be perfect in 
the 1 iwer, God forbid—I say it solemnly—that 
we should deliberately chose the lower. The 
family that “cultivates literature upon a little 
oatmeal’’ is fulfilling the end of life infinitely 
better than the one whose highest ambition is 
perfection in the physical appointments of 
existence. 
Yes, girls, be perfect wives and mothers, if 
that lot bo given you. Bring your bright in¬ 
telligence to bear upon every wheel and spring 
of the domestic machinery; but keep it in its 
proper, subservient place. Reduce to a science 
this “mere mechanism of life,” so that its 
work may be smoothly and perfectly done, 
with the least possible expenditure of time 
and thought. Remember always that domes¬ 
tic duties, while necessary avocations, are not 
your vocation. That is something far above 
and beyond these “cares of bread.” It is to 
give your husband not only household com¬ 
fort, but intellectual inspiration; to be to your 
children not only the tender housemother, but 
the companion, counsellor, gnd friend. It is 
to teach them to embrace cheerfully whatever 
“plain living” U necessary to “high thinking,” 
and to prove to all who come within the influ¬ 
ence of your home that the life therein is 
“more than meat.” 
A COUNTRY HOUSEKEEPER 
FALL GRASSES, CRYSTALLIZED. 
This is the season of the year when grasses 
abound, and are gathered for ornamenting 
brackets, vases, stands, etc., but the beauty of 
such ornamentation may be greatly enhanced 
by crystallizing the grasses, ferns, etc., before 
using them. This may bedoneas follows; Place 
a kettle or boiler partly filled with water on the 
stove, and in it dissolve enough alum to make 
it of sufficient density to bear an egg; let this 
boll. Take off the kettle and lay your grasses 
(dried and tied in bunches to suit the fancy) in 
the water. When thn water is perfectly cold, 
lift out the bouquets and you’ll find them a 
mass of beautiful crystals. 
WALL POCKETS. 
First make a wall pocket of straw splints. 
Fill with grasses and pressed ferns; then crys¬ 
tallize in same manuer as above. When taken 
out, you will have an ornament light, airy, 
aud a perfect marvel of beauty. If you de¬ 
sire you may dye the grasses different colors 
before crystallizing, and then the wall-pocket 
will be a cluster of rainbow crystals. 
PICTURE FRAMES. 
First make a frame-work of splints the de¬ 
sired size, and then sew pressed autumn leaves 
or ferns all around it, and crystallize. The 
effect is indeed lovely. Articles made in this 
way are very durable, and will last for years. 
M«Dy pretty ornaments, such as horse shoes, 
wreaths, frames, etc., can be made from Au- 
tumo leaves. In order that they shall keep their 
color and not become brittle, they should first 
be varnished. To do this, press thoroughly, 
and then sponge in a solution of gum arabic; 
place to dry and press again. They are then 
ready for use. dora habvey 
Domestic Cconomi^ 
CONDUCTED BY EMILY MAPLE 
I 
Fire Screen. Fig. 452. 
-• ♦- 
KITCHEN TALKS. 
ANNIE L. JACK, 
I did not. remember to jot down a light dish 
sent me in Summer during a convalescence, 
until the Amateur Cook made some the other 
day. It was called “Spanish Cream,” and 
was made by soaking half a box of gelatine in 
half a pint of milk. When tbe gelatine is 
melting, the whole is added to a quart of scald¬ 
ing milk, and tbe mixture is stirred over the 
fire till gelatine is entirely dissolved. 
Then cups of powdered sugar and the well 
beaten yelks of eight eggs are added. Scald 
as for custard, stirring all the time. When 
ready to take off, add two dessert spoonfuls of 
vanilla. Have the whipped whites in a large 
dish, and pour over the mixture, beating 
lightly; then set into cold molds. It was a 
light dish for invalids, but what we have 
made since has had lemon flavoring and 
juice, and this addition modifies the excess of 
sweetness of the original. 
Th$ Hunter came home the other morning 
after an early rising in search of game. 
“Where's the bagman?” “Ducks!” “Grousi !” 
greeted him on every side. Slowly from his 
pocket he took out three gray squirrels. “The 
pretty creatures!” “What a shame!” said 
the sisters in chorus. “ No prettier than 
ducks,” he protested. “Rut they are no good 
to cook!” Aunt Mabby sat by doing some 
mending, and she chimed in hastily, “ Oh, 
yes, they are ; I used to make a Brunswick 
stew of them for our boys long ago.” And 
then, of course, she had to take them in hand 
as some of the family were auxious to taste 
this, to them, new dish. After the Hunter 
had skinned and cleaned them, as he has al¬ 
ways treated his game, Aunt Mabby jointed 
them as sho would aickens for fricassee; 
then called for half a pound of salt pork, one 
sliced onion, 12 ears of corn cut from tbe cob, 
and three tablespoonfnls of butter rolled in 
flour. She chopped up some parsley fine, put 
the game on in the spider with enough water 
to cover i', and having cut up the pork fine, 
let all boil for a quarter of an hour. Then the 
corn and a little tomato catsup were added 
aud boiled for another quarter of an hour, or 
till all the ingredients were cooked. Then 
the butter rolled in flour was added; the dish 
to receive it was heated quite hot, and, after 
a final simmer, it was poured out. I only 
tasted the gravy, which was delicious; but 
can fancy by the gusto with which the boys 
ate, that it was au appetizing dish. 
NOTES FROM AN IOWA COUNTY FAIR 
l presume county fairs throughout our land 
resemble each other very much. Some years 
the fair is “good,” that is, the weather is pleas¬ 
ant, tbe exhibits numerous, and the attend¬ 
ance good. Then every person seems to be in 
good humor, the managers of the fair associ¬ 
ation beiog eapiecially cheerful, and rhe fair 
grounds, with the moving crowds, make a 
bright and interesting picture. Our county 
fair this year was “poor,” but I found much 
to interest me in an afternoon’s stroll through 
the various departments. 
The collection of canned fruits, jellies and 
jams was very small, and there were no 
pickles or prepared vegetanles. This was 
owing to the late, cold Winter which killed 
our choicest fruit tiees, and to the grasshop¬ 
pers that destroy the buds and blossoms on our 
vines aud vegetables as fast as they appear. 
But in the needle work and miscellaneous de 
partment, there was a beautiful collection of 
useful and ornamental articles. 
The carpets and rugs were very handsome. 
The taste of weavers or housekeepers has im¬ 
proved in late .years; for I saw very few 
broad, bright stripes in the carpets, most of 
the webs being of subdued colors, and the 
prettiest were of tbe “hit ami-miss” style, 
with sufficient bright rags, red orange, green, 
and blue, to lighten the color, but not to 
make it flashy. Such carpets are more easily 
made, wear better, and make a more artistic 
ground-work for a room than the more elab¬ 
orate, striped sorts. 
Of rugs, there was a great variety. Many 
were made on tbe Novelcy rag machines, the 
patterns being stamped on burlaps. One 
handsome rug was made of old Ingrain car¬ 
pet cut lengthwise in inch wide strips, and 
braided. The center of this was of light gray 
carpet, with a deep border made of old stair 
carpet. The varied colors of the border mixed 
nicely, and contrasted well with the center. 
These rags are very easily made and quite 
durable, and apparently worthless scraps of 
carpet can be utilized. 
In the fancy-work department were many 
specimens of neat and tasteful work. Flimsy 
structures of perforated card board and 
splints seem to have bad tbeir day, and are 
superseded by tbe more durable and beautiful 
embroidery on felt, macrcme work, and out¬ 
line designs on linen canvass. A pair of 
pillow shams were very beautiful, though 
made of very simple materials. They were of 
fine unbleached muslin, with an appliqu^ 
center of darned net, embroidered with pink 
crewel. The border was of cheap torchon 
lace with a tiny crocheted edge, in pink split 
zephyr; this lace was laid flat over a three 
inch rufile of the muslin. Time and space do 
not permit me to mention the many other 
articles on exhibition, but my impression is 
that the spare moments of our housekeepers 
are now employed more profitably than when 
used, as formerly, in making hair wreaths, 
working samples, or knitting tbe eye-destroy¬ 
ing tatting. erin. 
LITTLE HELPS. 
Sister was baking a cake one Saturdaj', 
which she wanted extra nice; hut as it hap¬ 
pened, it was just the reverse. Tbe cake 
tasted nice, but it was coarse and so soft we 
would never have gotten itont of the pan had 
we not put a greased paper in the bottom. 
While wondering wbat to do, I suggested that 
we should try the sponge cake a recipe for 
which Mrs. A. L. Jack gave in a late Rural. 
In about twenty minutes I had the nicest cake 
of its kind that I ever saw. When it came 
to tbe table Brother pronounced it the “Only 
good sponge cake I ever ate.” The trouble 
in the first cake came from using granulated 
sugar. A lady told us afterwards that it was 
stronger than the other kind and that we must 
use less. 
A baker told us one day that when he used 
currants, they were first cleaned with flour 
and then washed in five or six waters, then 
dried in a warm oven. He said thi3 was 
necessary to make them look well in cake, I 
felt guilty as I had never washed them oftener 
than twice. 
When ladling eggs soft, let the water boil, 
then set the vessel off the fire, put in the eggs 
and let stand for five minutes. They will be 
evenly cooked through, and not bard outside 
and partly raw inside. Try it. Will some 
one please give different ways of usiDg wild 
grapes. Harriet brown. 
DOMESTIC RECIPES. 
A Substitute for Feathers.—I n some 
sections there are marshy fields where Cat¬ 
tails grow in the greatest abundance. When 
ripe, the heads, which are soft and downy, 
may be rubbed from the stalk3 and used f ur 
filling bolsters and pillows. 
A GOOD SPONGE CAKE. 
Beat six eggs, the yelks and whites together, 
until very light; add one-and-one-balf cup of 
coffee sugar (granulated will net answer), 
beat until well mixed with the eggs; then add 
one-aud-ono half cup of flour, into which a 
teaspoonful of baking powder and a pinch of 
salt have been stirred. Flavor to suit the 
baker or the consumers. This quantity makes 
one loaf of m.dium size. A. b. 
LEMON PIE. 
Make a good pie crust, line a tiD, and bake 
to a delicate brown. Take four spoonfuls of 
corn-starch, wet with the smallest possible 
quantity of cold water, and then torn over 
three pints of boiling water, stirring constant¬ 
ly. Whip in the well-beaten yelks of four 
eggs, add tbe grated rind and juice of one 
large lemon or of two small ones, and two cups 
of sugar. Put over the tire, placing in a dish 
of hot water until it tbickenB. Pour this hot 
mixture into tbe cold shell, and cover with a 
meringue made of the whites of two eggs whip¬ 
ped to a stiff froth and two spoonfuls of 
powdered sugar flavored with vanilla. Place 
in the oven until slightly browned. 
LEMON JELLY. 
Soak one box of Cooper’s gelatine in a pint 
of cold water until soft, then pour over a quart 
of boiling water. Then add two pounds of 
granulab d sugar, tbe juice of six fresh lemons, 
and half a pint of sherry wine. After squeez¬ 
ing out the juice of the lemons, throw iu the 
skins and let stand a short time, then strain 
through a thin bag, and put to stiffen in a 
cool place. While the gelatine is soaking, add 
an ounce of stick cinnamon, if the flavor is 
liked. 
WHITE MOUNTAIN CAKE. 
One pound of sugar, half a pound of but¬ 
ter, six eggs, yelks and whites beaten separ¬ 
ately ; one-half pint of milk, one pound cf 
sifted flour, and two lull teaspoons of baking 
powder. Bake iu jelly tins. This will make 
two cakes, three layers iu each. Icing and 
cocoa-nut I originally used as the filling be¬ 
tween the layers of this cake but cream, jelly, 
orange, or chocolate, I have found equally 
good. MRS D SNEDEKBR. 
lUisccUaneous ^dverti,stn0. 
Ayer’s Cherry Pectoral 
The danger of catching a sudden cold, which may develop Bronchitis, Pneu¬ 
monia, Diphtheria, or some other dangerous disease of the throat and lungs, has de- 
inon-t rated, again and again, the importance of providing for just such emergencies 
by always keeping on hand a bottle of Ayer’s Cherry Pectoral. 
"Will Cur© Bronchitis 
Sarah A. Sloan, Forest Grove, Oregon, 
writes: “A longtime ago l had severe 
Bronchitis. As several of my brothers 
and sisters had died after being similarly 
affected, I became alarmed, and com¬ 
menced the use of Ayer’s Cherry reetoral. 
One bottle cured me. The trouble has 
never returned, and l believe that the 
Cherry Pectoral saved my life.” 
J. M. Wharton, Jamestown, X. C., 
writes: “ I have used Ayer’s Cherry 
Pectoral a long time in my family, and 
have yet to see its failure to cure Bron¬ 
chial troubles or Coughs of any kind.” 
Jas. Walden, By Italia. Miss., writes: “I 
suffered eight years from Bronchitis, and 
was cured by the use of Ayer’s Cherry 
Pectoral.” 
And Asthma. 
Mrs. Mary A. E. Johnson, Ilorutown, Pa., writes: “I am now 60 years old. 
I had good health, until afflicted with Asthma, a few years ago. This was accom¬ 
panied by a severe Cough. I suffered for over a year, until I took Ayer’s Cherry 
Pectoral, which relieved aud cured me. I believe it a God-send.” 
AYER’S CHERRY PECTORAL, 
PREPARED RY 
1>1£. J. C. AYER <L CO., Lowell, Mass., U. S. A. 
- - For sale by all Druggists. 
