THE RURAL NEW-YORKER. 
over, if some pupils are persistently careless 
and fail to enjoy their lessons. 
Every year the school hooks are made more 
attractive, but to some boys and girls they 
are all alike, dull and stupid things, to be 
tossed on a shelf at the earliest possible mo¬ 
ment. 
Earnest study is hard work, and all children 
object to work of any kind unless it brings 
them some pleasure in the doing, or in the 
form of an after reward. 
My pupils do not hate their school books; 
but Cerise does not find them as entertaining 
as St. Nicholas stories or as delightful as 
riding on her pony. 
Unless the rudiments of a study are well 
learned it is almost certain to be disliked, and 
half-prepared lessons discourage the pupil fully 
as much ns the teacher. 
One Suturday Cerise spent all the morning 
on an example in partial payments that she 
had failed to solve on Friday. She thought 
it a groat hardship, and insisted that she could 
not do it, but at last she worked out the ex 
ample and the victory gave her a pleasure that 
repaid her for the work, and revived her in¬ 
terest in arithmetic. 
History is one of her favorite studies and its 
heroes interest her more than discovering the 
contents of a cubical bin, or the cost of insur¬ 
ing a cargo of molusses, imported from a 
vague somewhere. She is using Barnes’ beuu- 
tifully illustrated history of the United States 
as a Header, and its anecdotes and short bio¬ 
graphies deepen her interest iti the people and 
times she has been studying of in Scott’s 
School History. 
Recently at Mr. Carman’s suggestion we 
have added the study of current events to the 
school works and it is often more interesting 
than past history. The news columns of the 
Rural give us a brief outline of events and 
from other weeklies and the New York dailies 
we glean other facts. 
In geography, the lists of products and ex¬ 
ports of the many countries of the world, are 
at best uninteresting, unless by connecting 
them with things well known, we brighten 
them dullness. 
The question, “How many states and coun¬ 
tries have sent their products to furnish your 
room?” was given to Cerise one day last week, 
instead of the usual lesson in geography, that 
the products of foreign countries, distant 
islands and populous cities might begin to 
have a reality for her. “If you do not know 
w r here a thing comes from, tell where it may 
have come from,” her question ran. 
Her list had the following answers: “My 
carpet, i think was made in Brooklyn. The 
wool of which it is made grew in Massa¬ 
chusetts. The muslin for the bed-spread, 
sheets and pillow-cases was manufatured iu 
Lowell, Mass., from cotton grown in Georgia. 
The linen towels were woven in Glasgow, 
Scotland, of flax that grew on the "Emerald 
Isle.” The glass in the windows is from Pitts¬ 
burg, Pa. The wash-bowl and pitcher are 
from Trenton, N. J, The slate mantel is from 
Vermont. The pins on the cushion are from 
Detroit. Mich. A pah- of wild duck wings, 
over the door, came from Virgiuia. An 
Olive Branch (mounted on a Christmas card) 
grew iu California, and my perfumery came 
from Paris.” 
Next week Cerise will Lave the question: 
“Where does the food on our table conic 
from?” Already she has begun a list and is 
looking for answers to the question. These 
lessons will show to how mauy distant coun¬ 
tries and how varied an army of toilers we 
are indebted for many things in the dull lists 
of “products.” 
When school opened iu October a pretty 
card was offered to both pupils, if, at Christ¬ 
mas, their grades for recitation and deport¬ 
ment averaged i»5 per cent., but both fell a 
little below the average. So for the winter 
term a ticket to one of the battle cycloramas 
in New York, or to the Eden Musf-o was of¬ 
fered them, und when the lost week of March 
closed the term, both stood a little higher thin 
'Jo in their averages. They have decided to 
see the Eden Musde, and as soon as a pleasant 
Saturday comes, when it is convenient to go, 
we will visit the wonders of the Musec and 
will hope to bo instructed as well as amused 
by a study of the wax figures of notable peo¬ 
ple and other things of interest on exhibition 
there. 
A BIT OF OLD LONDON. 
Broadway has gained a bit of mediaeval 
suggestiveness, since “Ye Okie London 
Streete” appeared amongst us. This exhibi- 
§XimVLstwt»v* 
When Baby was sick, we gave her Castorla 
When she was a Child, she cried for Castorla, 
When she became Miss, she clung to Castorla, 
When she had Children, she gave them Castorla 
tion is something after the style of the Jap¬ 
anese Village and other similar entertain¬ 
ments. It represents a part of Loudon three 
centuries ago; the entrance is an imitation of 
old Bishopsgate, and the look of ago is very 
cleverly simulated. 
Within, there is the Queen’s Head and the 
East India Coffee House, the clmrch of St. 
Dunstau, and the Devil’s Tavern, favorite inn 
of rare Ben Johnson; it bears on its sign St. 
Du ns tail’s interview with the father of all 
evil, wherein the fiend was sorely punished by 
a pair of red-hoc ^pincers in the bands of the 
sturdy saint. 
The buildings are gray and moss-grown, 
with mullioned windows and overhangiug 
galleries. They are for the most part repre¬ 
senting shops of various trades. The attend¬ 
ants were dressed in mediaeval costumes, 
which sat rather oddly upon some of them 
There was a blacksmith’s forge, where a 
quaintly dressed smith beat out orna¬ 
mental iron-work and another place where 
mosaic and jewelled glass was being 
made before an appreciative audience. 
A shield bearing the arms of the Worshipful 
Goldsmiths’ company hung over a jewellers, 
and the sign of the Shoppe of Isaac Walton 
hung above a perfumers. Everything was 
old and quaint, and during oue week the ordi¬ 
nary attractions were supplemented by a 
charming exhibition of liowors and plants 
Strange orchids hung in the shade of the old 
church, aud tropic palms culivened the gray 
balconies of the tavern. Masses of lilies sug¬ 
gested the approaching Easter Day, and gold¬ 
en blossomed broom, or plant-a-genet recalled 
the royal family who reigned when these old 
buildings wore new. Taken all around, the 
Okie London Streete is a success, and brings 
to mind more history than a lengthy course 
of reading will do. 
GOLDEN GRAINS. 
“What ls homo without the children? 
'Tls the earth without Its verdure, 
And the sky without Its sunshine 
Life ls withered to the core!". 
Piety and virtue are not only delightful 
for the present, but they leave peace and con¬ 
tentment behind them..... 
Alt, forms of lifeseemto be but the different 
phases of one typical structure. The whole of 
being looks like one thought struggling into 
ever increasing f ullness. So surely as there is 
mind in matter, that mind is one. 
The man looking upon all the crime and 
wickedness of the world h liable to believe 
that this is the worst possible world. This is 
pessimism. But to contradict this wretched 
and depressing theory, we have everywhere 
in our world scones of love, of happiness, of 
peace, of good in the end triumphant........ 
The perfect character is not attained in a 
day. It is “first the blade, and then the ear.” 
It is evil passions resisted, and overcome. It 
is the harsh word unspoken, the unkind 
thought suppressed, and at last the life 
adorned and beautified by gentle, helpful 
words aud deeds...... .... 
In all meanness there is a deficit of intellect 
as well as of heart, and even the cleverness of 
avarice is but the cunniug of imbecility. 
Nature and individuals are generally best 
when they are happiest, and deserve heaven 
most when they have learnt rightly to enjoy 
it. Tears of sorrow are only pearls of infe¬ 
rior value, but tears of joy are pearls or dia¬ 
monds of the first water. 
One good act done to-day is worth a thou¬ 
sand in contemplation for some future time.. 
CONDUCTED BY MRS. AGNES E. M. CARMAN. 
INSANITY AMONG FARMERS’ WIVES 
AND DAUGHTERS. 
In the Rural of March 5tli Mary D. Thom¬ 
as says, quoting from a previous article, not 
by her, “a large portion of the women that 
become insane are farmers’ wives,” aud then 
adds, “this, no doubt, is true.” Just here l beg 
to differ from your correspondent. It is by 
ho means “doubt less true” that a large portion 
of insane women are farmers’wives: in fact, 
statistics show that the proportion of farmers’ 
wives who become insane is exceedingly small. 
Thu theory that farmers’ wives, being over¬ 
worked and under-rested, ought to go insane, 
und, therefore, (logo insane, is not borne out 
by the facts. I quote some statistics from 
recent reports of the Danvers and Worcester 
Lunatic Hospitals iu Massachusetts. As the 
New England farmer is proverbially hard¬ 
working, and his wife not loss so, it is, per¬ 
haps, fair to assume that the conditions which 
exist there obtain elsewhere. Of the male 
population of Massachusetts 9 V per cent, are 
engaged in agriculture. But for the year re¬ 
ported at both of these hospitals the admis¬ 
sions of farmers numbered less than six per 
cent, of the entire number. In the Danvers 
report - (wives and daughters of farmers not 
being given in that from Worcester) the 
proportion of these was not quite 3% 
per cent, of the total argicultural fe¬ 
male population. I give a few other 
figures for the sake of contrast. Labor¬ 
ers furnished It) per cent, of males: wives and 
daughters of laborers (Danvers report only) 
8t£ per cent, of females, domestic servants, 
females, per cent., and of the Hon patients 
in both reports the proportion of males of no 
occupation is something more than six per 
cent., and something less than six percent, of 
females. From these figures it is evident that 
the port)ou of farmers’ wives who go insane is 
extremely small, and (hat this class furnishes 
far less than its natural proportion of patients. 
It is a curious fact worth noting that of farm¬ 
ers themselves the proportion, while much 
below the natural figure, is nearly twice as 
groat as that, of the commiserated class, their 
wives aud daughters. 1 trust the returns 
quoted above may do something toward dis¬ 
proving the popular fallacy that “a largo por¬ 
tion of the women that become insane are 
farmers’ wives.” 
RICHARD ADAMS LEARNED. 
A WISE EXPENDITURE. 
ANNIE L. JACK. 
Plenty of fruit, plenty of vegetables, plen¬ 
ty of flowers. Oh! but the farmers say they 
have no time for “flowers”,with a scornful in¬ 
tonation. Then make time, or rather save it 
from something less necessary. For the dear 
ones of the home circle will be happier for the 
time so spent—aud healthier, too—added 
health is added wealth, besides, it adds value 
to the farm. If I wanted to buy a place 1 am 
sure 1 would much sooner purchase one where 
the good taste of the inmates had cultivated 
flowers and fruit, where shrubs and lawn told 
of a love for the beautiful, and well kept 
grounds, if ever so smaU, indicated neatness 
and thrift. Land is cheap. There is no rea¬ 
son iu the world why wo should crump our 
dooryards, stunt ourselves and our families 
Of garden luxuries, begrudge a few extra feet 
for ornamentation, or hide behind t he poor 
excuse of “want of time.” So much depends 
on our surroundings, and the apple tree or the 
rose bush you plant will be remembered by 
the younirer generation long years afterward. 
“Grandfather’s tree” is a favorite in several 
homesteads of my acquaintance, and great- 
grand children enjoy the apples with a greater 
relish than those from any other tree in the 
garden. Plant for posterity and plant for 
your own enjoyment. The pleasure you will 
leel in watching the growth and improvement 
of the tree or flower will be such us was ex¬ 
perienced by the generous giver who thought 
It “more blessed to give than to receive.” And 
now is the time to make plans and to pureliaso 
needed trees or plants for the garden, und by 
so doing give “an added beauty to thoeurth.” 
MY COOK BOOK. 
When Robert and I commenced housekeep¬ 
ing I was not noted for my skill as a cook, 
and although 1 bought several works on cook¬ 
ery, I cannot say that they helped me much. 
“Take a handful,” or “throw in a little,” or 
“boil until done,” wasao delightfully vague that 
the results in my inexperienced hands were 
too oft en uuy thing but satisfactory. 1 was re- 
lating my discouragement one day to a friend, 
who said, “ Make your own cook book; get 
recipes from any and every source, but never 
enter one in your book until you have tried 
it yourself, measured the quantities exactly, 
and noted the time required In cooking, and 
when you have it just right, like Captain Cut- 
tie, “Make a note on’t.” 
Consequently I have become a sort of ter¬ 
ror to my friends. My tablets and pencil ac¬ 
company me every where, and 1 am always 
begging recipe#. An illness of a few weeks 
rendered it necessary for me to have same one 
to take my place iu the house as well as to act 
Os nurse,and an old colored woman came with 
good recommendations as au excellent cook 
and nurse. She was both, and I made many 
entries in my “cook book” while she was with 
me. As I never intend to publish my work, 
although it would no doubt make me famous, 
I will give u few of its recipes for the benefit 
of the readers of the Re HAL. 
Beef Collops: Take a pound and a half of 
steak from the tender part of the round, and 
cut It into pieces about, three inches square. 
The steak should be an inch thick, roll them 
in Hour and fry brown <m both sides in a little 
hot dripping. Lay in a stowpan and season 
with salt, pepper and a chopped onion; cover 
with brown gravy and stew slowly for two 
hours. Dish the meat, cut a tabloBpoouful of 
butter in bits, roll it in Hour,add to the gravy 
and boil up once and pour over the meat. 
This is a good way of cooking an inferior 
piece of meat. The brown gravy should be 
made beforehand by boiling for a couple of 
hours any bones or trimmings of meat, 
cooked or uncooked, which you may have on 
hand, with a small onion, parsley and season¬ 
ings; strain it and remove the fat. If you 
have not these, pour a. pint of water into the 
pan in which the meat was fried, let it boil up 
aud add the butter rolled in flour at the start 
instead nf at the last. 
Potatoes a ia Provencfl will, with the beef 
collops, make ji delicious dinner. Slice a quart 
pudding dish three quarters' full of raw pota¬ 
toes, Cut the slices thin and drop them in 
cold water until you have enough out. Put 
them in the dish with bits of butter, minced 
parsley and pepper and salt between each 
layer. Pour in milk just to cover them. Wet 
a cup of bread crumbs with milk or cream, 
stir in a beaten egg, and have the whole just 
moist enough to spread nicely. Put this over 
the top, invert a pan over it and bake one 
hour. Take off the pan and brown for fifteen 
minutes. It will be very hot, and as it re¬ 
tains its heat a long time, it is better to take 
it from the oven •fifteen minutes before din¬ 
ner. 
There was an agreeable luck of sameness 
about Aunt Deborah’s cooking. Robert 
might, have sent, home mutton chops a dozen 
times in succession, and we would never have 
had them cooked twice alike. Prepared ns fol¬ 
lows they may be as novel to some of your read - 
ers as they wore to me, Trim six chops neat¬ 
ly, and pour a little melted butter over them. 
Let them stand for several hours, and mean¬ 
while make a gravy by stewing the bones and 
refuse bits from the chops slowly for a couple 
of hours: strain, remove nil the fat (with so 
few chops there will not be much) and add an 
equal quantity of stewed and strained toma¬ 
toes. From the small quantity of meat men¬ 
tioned above you will only have a half cupful 
of gravy. Set this sauce aside for the macca- 
roni. Now’ roll the chops iu beaten egg and 
line cracker or bread crumbs, and lay them in 
a baking pan. Put a very little water in the 
pan, invert another over it, and bake for half 
an hour in a quick oven. Remove the pan. 
and brown, basting with their own gravy. 
Lay them ou u hot dish, add to the gravy a 
very little hot water, a tablespooiilul of some 
kind of Catsup, a teaspoonful of browned flour 
wet with cold water, and a teaspoon fill of 
chopped onion. Boil up once, season to taste 
and pour over the chops. While these are 
cooking boil a quarter of a pound of macca- 
roni in salted boiling water: drain off the 
water, lay it on a dish, sprinkle with pepper 
and salt, and a generous lump of butter cut in 
bits; toss lightly with two forks, sprinkling 
over meanwhile three tablespoonfuls of dry, 
grated cheese, and over the whole pour the 
gravy and tomato sauce made above, which 
must be smoking hot. 
These details may seem troublesome to the 
uninitiated, but the housekeeper will see at a 
glance that it is really very little more trou 
ble than to throw the chops on a pan and fry 
them, and any oue who has ever eaten board¬ 
ing-house and restaurant chops aud inacca- 
roni, will only need to eat of the above lo be 
convinced of the superiority of Aunt Debor¬ 
ah’s method. MRS. timothy hayseed. 
SOMETHING FOR HOUSEKEEPERS. 
• I partook of a very dainty lunch the other 
day, and three of the dishes were so especially 
new aud nice, that I begged them for the 
readers of the Rural. 1 do not mean to say 
that we bnd only three good dishes, for we 
had so many that, the Rural would not grant 
me space enough in which to describe them. 
The first that particularly struck my fancy 
v'as a homely one that any one may have for 
breakfast. Boil a quart of even-sized potatoes 
until half done without removing the skins; 
drain, peel and let thorn stand until nearly 
cold. Put a tablespoonful of butter into a 
saucepan, ami when it melts mix in smoothly 
an even tablespoonful of flour; add gradually 
a pint of boiling stock, two small onions sliced, 
and a tablespoonful of minced parsley; simmer 
this sauce gently until the onions are soft, but 
do uot allow It to diminish iu quant ity; put in 
the potatoes cut iu thin slices and simmer 
until they are tender: season with suit aud 
jieppcr, and add a few drops of lemon juice. 
Home dainty rusks, which I do not recom¬ 
mend on t he score of economy, were made as 
follows: Beat until very light the yelks of 
eight, eggs; add six ounces of fine white sugar: 
bout the whites to a stiff froth und stir them 
lightly into the yelks and sugar; grate in tho 
rind of a lemon, and lastly stir in half a pound 
of sifted flour; drop the mixture on buttered 
paper, lay ou a baking tin aud bake iu a mod¬ 
erate oven. With these delicious rusks or 
biscuits we bad chocolate and an almond ome¬ 
let for dessert. 
Make an omelet with four eggs, and three 
tablespoonfuls of cream after the manner 
previously described in a chapter on omelets 
