far as it seems necessary to wait upon her. 
If I am expecting her, I have her room ar¬ 
ranged, the bed made and everything in 
order. I also endeavor to have my whole 
house likewise in order. Then if she is intel¬ 
ligent she sees at a glauce one qualification 
that I will expect in her. If it is near meal 
time when she comes, I show her to her room, 
and leave her; when the meal is ready, if she 
does not make her appearance, I go an,t invite 
her down; if no company is present, she sits at 
table with us. [f she has just “come over,” 
she feels more at homo after eating. Of 
course, she cannot speak a word of English. 
If I can I learn her name from the one who 
brings her tome. When all have left the 
table, I say, .Anna (if such be her name), we 
will wash the dishes now. As 1 expected she 
gazes at me in mute perplexity. I begin gath¬ 
ering the dishes, and motion her to do like¬ 
wise. She understands my motion, and it is 
gratifying to note her change of counte¬ 
nance, and the eagerness with which she sets 
to work. 
I work with her at first, showing her how I 
wish the work done, and allowing her to do it 
her own way whenever it makes no difference 
in the final result, as she will work faster if 
her old way cau be used. It is very tedious 
for several weeks to go before Anna and in¬ 
struct her iu her duties, but if she is intelligent 
she soon gets a knowledge of the daily rou¬ 
tine, so I can leave her alone. When any un¬ 
usual work is to be done, then T must again 
lead, 
I always make it a point never to make 
sport of any mistake a foreign girl makes, 
and never to let her see that I feel in the least 
vexed with her seeming stupidity. If she 
meets with an accideut and breaks ono of my 
most choice dishes, I do not allow myself to 
speak crossly to her. I tell her 1 am sorry, ex¬ 
plain to her how I prized it, and kindly enjoin 
upon her the necessity of handling everything 
with care. I have much feeling for these for- 
eigu girls who have sought a home here for 
the purpose of bettering their own condition 
and that of relatives. Many of them who are 
the first, of their kin to try the new land and 
strange people, make noble sacrifices with the 
hope of soon earning sufficient to buy a 
ticket to scud for oue of their loved ones. Is 
it any wonder that they make blunders and 
seem stupid? Imagine yourself in a similar 
situation, in their country. Iu a strange laud 
among people with strange ways, and no 
one to whom you could speak, who could com¬ 
prehend your meaning. 
I think many persons expect too much of 
young girls who come into their familes to do 
housework. They forget, that however much 
they may have been taught, they laek experi¬ 
ence. Many have never been taught to do 
work well and economically. In many fami¬ 
lies whoso girls must earn their living in this 
way, the mother is ignorant of the least prin¬ 
ciple of good housekeeping, cannot cook even 
a potato, or a piece of meat so that it is palate 
able or digestible. Her girls go out to Service 
at 13 or 14 years of age, and if those who em¬ 
ploy them do not teach them, how can they 
ever become capable help? Now, 1 doubt if 
it ever occurs to one-half the ladies who depend 
upon young girls to do their housework, that 
these girls ueed instruction from day to day 
iu this art which they are endeavoring to 
learn. They take it. for granted that because 
a girl is poor and must go out to service, 
therefore she must have beeu born with the 
abilities and knowledge of good housekeeping 
and that she bus already arrived at maturity 
as soon as she is old enough to work out. 
How many there ure, heads of households, 
who have no knowledge of the culinary depart¬ 
ment., oud are no more capable of directing 
their work than the 14-year-ohl girl who goes 
out to service. What have such Indies ever 
done to make good, capable service girls? 
What right, have they to complain that, there 
aro so few efficient girls in the community 
who go out to service? 1 consider it just as 
much my duty to touch my girl how to work 
intelligently, as I deem it her duty to try to 
learn. I know there are many worthless girls 
who engage to do housework; yet i venture 
to say, tf a table of statistics could be prepared 
to show how many are worthless because of 
lack of opportunity to learn and discourage¬ 
ment on account of unkind treatment, we 
would be morally shocked at the overwhelm¬ 
ing number! Some one will be held to an¬ 
swer for this neglect in the training of service 
women. In my opinion kindness and mani¬ 
fest interest in your girl’s welfare will go a 
long way in making her faithful in her duties 
and obliging to your wishes. 
And now a few words to the girls, before 
closing. I cannot understand why you ob¬ 
ject to being culled “ hired girls." If you en¬ 
gage to do housework for wages you certainly 
are hired, and if you are n girl, you must 
then be a hired girl. If you hired to a mer¬ 
chant as a clerk, you would not want to be 
called a servant, yet you would be just as 
much his servant as you would he his wife’s ser¬ 
vant if you were her hired girl;for a clerk is 
nothing more than a hired person. I believe 
in calling things by their true names. A 
grog-shop is no less a grog-shop because the 
sign reads, “saloon.” A drunkard is no less 
a druukard because some oue chooses te call 
him an inebriate; he is a drunkard still. If 
your vocation is an honorable one, and it cer¬ 
tainly is, then why be ashamed of your true 
title, viz: “ hired girl?” 
If each girl who goes out to service would re¬ 
sol veto learn to do work well, to govern her 
temper and exercise all the common sense at her 
command; and each lady employing girls would 
treat them kindly and considerately, endeavor 
to instruct them iu the best metlirxls, and en¬ 
courage them in learning, we would have a 
more efficient corps of domestics by the time 
our years pass another decade. themis. 
of butter on top, and cook 40 minutes in a 
moderate oven. Baste occasionally with the 
liquid. Dish the fish, strain the sauce and 
thicken with butter and flour; arrange baked 
tomatoes around it: add minced parsley and 
lemon-juice to the sauce and pour over the 
fish and tomatoes. palmetto. 
P isrcltancou.$ §1 tlvertijstnn 
You May Remove 
Those unsightly Blotches, Pimples, and 
Sores by a faithful and persistent use of 
Ayer’s Sarsaparilla, the best and uiost 
reliable Alterative and Blood-purifier 
ever discovered. **I was troubled, 
for a long time, with a humor, which 
appeared on my face in 
UGLY PIMPLES 
and blotches. Ayer’s Sarsaparilla cured 
me.— Charles H. Smith, North Crafts- 
bury, Vt. 
“Until recently,” writes Alice E. 
Charles, of Bath, Me., “my face has 
beeu covered with pimples ever since I 
was fifteen years old. I took four 
bottles of Ayer’s Sarsaparilla, ami my 
skin became as fair as could be desired.” 
Ayer’s Sarsaparilla, 
Prepared by Dr. .T. C. Ayer & (To., bowel I, Mass. 
Price ft; six bottles, $5. Worth $5 ;» bottle. 
We fully agree with Dr. Batten when be 
says that “if one half of the time now given 
by many girls to piauo-learuing were devoted 
instead to healthy recreation, both music and 
the world generally would alike bent fit. On 
the one hand there would no longer he heard 
in the land an immense amount of so-called 
music of purely mechanical valup; and, on 
the other, there would he au end to the hys¬ 
teria and neuroses which are the curse of the 
present day.” 
Thoreau says: “The childish and savage 
taste of men and women for new patterns 
keeps how many shaking and squinting 
through kaleidoscopes that they may discover 
the particular figure which this generation re¬ 
quires to-day. The manufacturers have 
learned that, this taste is merely whimsical. 
Of two patterns which differ only by a few 
threads more or less of a particular color, the 
one will be sold readily, the other lie on the 
shelf though it frequently happens that after 
the lapse of a season the latter becomes the 
most fashionable. Comparatively, tattooing 
is not the hideous custom which it is called.” 
ALL HONOR TO THE FARMER’S WIFE. 
The farmer used to be, in the old stories, 
the clown of society—the type of stupidity 
and boorishness. That day is gone by, and 
his virtues and real nobility of nature, and 
large knowledge of practical thiDgs best worth 
knowing, are acknowledged and respected. 
But did you ever notice how much more 
honor and respect is awarded by every one 
who meets her, to the farmer's wife and 
mother? She lives in the sinless fields; her 
associates are nature’s honesty and purity, her 
own children—jewels unspoiled by street con¬ 
tamination, and neighbor matrons like her 
self. She wears gooduess as a crown: it radi¬ 
ates from her features, and impresses every 
one who meets her, influencing at once their 
manner of speech and conduct. And there 
are very few exceptions to this excellence 
among the wives of farmers. w. 
BROWN’S FRENCH DRESSING, 
The Original Bew lire ul Tinirntinns. 
AWARDf 0 HIGHEST * RIZE A’ D ONLY 
m-Wm 
UliWZ 
*£1 —□ 
MEDAL, PAKiS EXPOSITION, 1878 
Highest Award New Orleans Exposition. 
HOW TO COOK THE FISHES THAT 
LIVE IN THE SEA. 
Some writer has said that no one is willing 
to swear that fish ever tastes as good as it 
souuds. There is a good deal of sense in this, 
for there is nothing that comes within the 
province of the cook that is so easily spoiled 
by the carelessness or ignorance of that im¬ 
portant personage. At any distance from the 
coast it is sometimes impossible to get fresh 
fish, and to be not only good, but to be fit to 
eat, it must be absolutely fresh. 
A cod’s head mid shoulders with clam sauce 
is a very nice fish course. An oyster sauce is 
also excellent. But the fish over the fire in 
salted and slight!}' acidulated cold water, us¬ 
ing a fish kettle if you have one, and if not. 
placing it on a plate and tying it in a clean 
towel; when the water simmers, set the kettle 
where it will continue to do -so very slowly 
for half an hour; drain carefully, and lay on 
a dish containing a folded napkin; garnish 
prettily with parsley and serve with a clam 
sauce. Bring to a boil a pint of darns (not 
the soft shell) with half a pint of water; mix 
in another saucepan two ounces of butter with 
one of flour; dilute with a half pint of the li¬ 
quor of the clams and au equal quantity of 
boiling water; add the drained clams, season 
with lentou juice and cayenne pepper, and fiu- 
isli with the beaten yelk of one egg, added 
very slowly to prevent curdling. 
Any thick fish, such as sea bass, black fish 
or Spanish mackerel, is very nice broiled and 
served with Chili saflee. Any fish that is to 
be broiled should be scored an inch apart and 
broiled over a slow tire. For rhe sauce chop 
ft small onion and two chillies; fry slightly 
with a little butter; add two raw and peeled 
tomatoes cut fine, and a teacupful of white 
sauce. Finish with the juice of a lime, an 
ounce of butter, and minced parsley. 
CODFISH STEAKS. CANADA STYLE. 
Choose your steaks from a middle out, and 
about an inch thick. Melt some butter or 
dripping in a frying-pan, season the steak 
with salt and pepper, and fry on both sides 
until done, but slowly, so as not to' let them 
brown, adding at the same time a minced 
onion. Lay on a hot dish, aud if you have 
used dripping pour most of the fat from the 
pan, add a little butter, sprinkle in au ounce 
of flour, dilute with a gill of hot water, aud 
season with chopped parsley and lemon juice. 
Fried soft clams couie to you in a restaurant 
or from the hands of an ordinary cook such a 
disagreeable-looking and tasting dish that I 
am almost afraid to mention it. Remove the 
tough muscle and drain on a cloth, supposing 
the fish-dealer to have first thoroughly cleaned 
them. Make a batter of oue egg. a tablespoon - 
ful of melted butter, u gill of milk, a pinch of 
cayenne and flour; mix the clams in this aud 
drop them oue by one iu plenty of very hot, 
clear fat; fry them crisp aud light-brown, 
and serve on a napkin surrounded with quar¬ 
tered lemons and parsley 
A sen boss cooked as follows is a very pretty 
company dish, aud as good as it looks if prop¬ 
erly done. IVash well and wipe dry, a fish 
weighing about four pounds; make a deep 
lengthwise incision from the head to the tail 
on each side; place the fish on a buttered pnu 
with a minced onion, a bunch of parsley aud 
sweet herbs, a pint, of stewed tomatoes and 
half of a minced pepper: season with salt and 
pepper, cover with a pint of broth; put bits 
QOLr MEDAL, PAMS, 1875. 
A writer in the Queen longs for the day 
when housekeeping, plain sewing and dress¬ 
making will form a necessary part of our 
girls’ education, which, while not making 
them less accomplished, or less ornamental 
members of society, will make them more 
useful and better members of society, will 
make them more useful aud better daughters, 
and more helpful wives and mothers. 
S v Warranted absolutely pure 
Cocoa, from which the excess ot 
Oil has been removed. It has V- 'te 
times the strength of Cocoa mixec 
with Starch, Arrowroot or Sugar, 
and Is therefore far more economi 
ca costing less than one cent » 
cui It fs delicious, nourishing; 
strengthening, easily digested, and 
admirably adapted for invalids as 
well as for persona in health. 
Sold by Grocers everywhere. 
HOW TO boil rice. 
A letter from Japan says: “They know 
bow to cook rice here. Only just enough cold 
water is poured on to prevent the rice from 
burning to the bottom of the pot, which has a 
close-fitting cover and is set on a moderate 
fire. The rice is then steamed rather than 
boiled, until it is nearly done, then the cover 
is taken off, the surplus steam and moisture 
are allowed to escape, and the rice turns out a 
mass of snow-white kernels, each separate 
from the other, and as much superior to the 
soggy mass we usually get in the United 
States, as a fine potato is to the water-soaked 
article.” 
The Chinese also know how to boil rice, 
indeed it would be strange if two nations 
whose principal food is rice, did not know 
how to cook it. At ray boarding house in 
San Francisco, where the cook is a Chinaman, 
and a gentleman, by the way, with the air of 
a prince, a dish of rice is a bit of poetry, and 
as beautiful as an Eastern snow-storm. 
A. G. 
f. BAER & CO.. Dorciester, Mass, 
PURE MILK. 
ft WARREN 
is/^luAMILK BOTTLES 
\ Patented March 23d. 1880. 
I Adapted for the Delivery 
of Milk in all 1 files 
and Towns. 
A LONG-NEEDED WANT 
V* AT LAST SUPPLIED. 
A. V. WII1TKM AX, 
7-4 Murray St., NEW YORK. 
his snuff] 
l!E AY5HI3' 
'01E7U9NE&. 
FOR AM,. SUO a week and expen¬ 
ses paid. Valuable outfit urn: particulars 
free. P. O. VICKERY. Augusta. Maine. 
HOMS? Book-keening, RnMness 
■ 1 ,wl *— l’orms.Penniaustilp. Arllhrnetlc.Sborf- 
haud, etc., thoroughly laURht bv MAIL, circulars free. 
BRYANT ArSTRATTON’S. Buffalo, N. Y. 
ORANGE COUNTY DAIRY SCHOOL. 
T HOUGH ’I’ON fARM 
MOCNTAINVnXR. N Y. 
For particulars address LAWSON VALENTINE. 
TURNIPS IN GRAVY. 
Peel and boil some turnips in salted water, 
to which a half teaspoonful of sugar has been 
added. Slice them half an inch thick and put 
them in a stew-pan with two ounces of butter 
to a large vegetable dish full of the turnips, 
shake them until they are lightly browned. 
Season with salt, pepper, and a trifle of mace 
and sugar: pour over a pint of good, brown 
gravy, and when quite hot serve them in it. 
FRIED TOMATOES. 
Green tomatoes, which often Huger on the 
vines until the first of November, or even 
later if there are no severe frosts, make a 
superb breakfast dish prepared as follows: 
Take a large green tomato, cut off both ends 
and then cut one in three slices. Have some 
butter hot. iu u frying-pan, but it must not 
brown; roll the tomatoes in flour ami fry un¬ 
til they are done and a nice brown, seasoning 
while fryiug with salt, pepper and a sprink¬ 
ling of sugar. ' g. E. 
S3 75 STEAM COOKER 
FREE! -SB 
W ewant nnactive and intelligent man 
or woman to represent us in each town. 
T.. those who are willing to work we 
8 n-inire Inrgi-pr fits. Cooker and 
uttit tree, ttviv " i,/ " r,. 
W11.hot i IST1.K a m. Kwhi-kv. .V. v. 
and farmers with no experience make Sri..50 no 
hour during snarethii*. J.Y Kenyon,Gb us Falls, 
N. Y., made *1S one duv, *70.50 one week. 
So cau you. Proof* nml cninlusne free. 
J. K. Su kc.v m> & Co., Cincinnati.0 
A NEW BETTER PRESERVATIVE. 
KEt-LOCC’S 
ROYAL SALT. 
posit 1VKI.Y PR VFYT4 BUTTER 
FROM EVER BECOMING RANCID. 
Endorsed by the Leadtug Agricultural Pawl’s and 
Dairymen throughout the United States. Send for 
Circular. 
BI TTER PRESERVATIVE SA1.T CO . 
OFFICE .ou> Factory: 
Fool of West Eleventh Street. New York City, X.Y. 
YES THIS WILL PLEAS'YOU 
Blades are finest razor steel, 
hand-forged, file-tested, and 
replaced free If soft or tiawy 
It is made for the hunter, far¬ 
mer, or mechanic. Price 75c 
5 for *:*. with 
stag, ebony .or white 
handle.. < "irJ blade 
•faevKnlfe.SO:.; Pru- 
nlngKnl/e.Sile.; Bud- 
[ding, Lc- Grafting. 
iTe.; hoys' strong l- 
hlade, ‘iV ; Girls’. 
25c ; 1 Allies' 2-blade 
Pearl. 50c.; Gents’ 3 
*l. fi-ineh 
lewjiuiif.'im.jiuuu 
if/.minin’til 
LUiumumitil 
b 1 a d 
MAHER & GHOSH, 30 S St., T 
Steel Shears, 75c.; Button hole Sclzzors, 50c. lUus.Xist free. 
