4883 
THE BUBAL (VtW-VOFRSR. 
at Verviers in Belgium is upwards of $18,000- 
It is chiefly a school for weaving and dyeing, 
and the buildings alone cost $100,000. At 
Crefeld in Prussia, a‘town of 88,000 inhabi¬ 
tants, an establishment to revive the silk in¬ 
dustry which was languishing, was begun, to 
cost $210,000, to which the State contributed 
$137,000, and the city $60,000. This tov n ex- 
p >rts upwards of twenty millions of dollars of 
silk products, most of which goes to the 
United States and to England. Cremnitz in 
Saxony, the center of an iron industry, and 
also the rival of Nottingham in the hosiery 
business, has a technical school which cost 
$400,000. There is not a manufacturer in the 
city whose son, assistant or foreman has not 
attended this school. In the same town, are 
Hartmann’s locomotive works, employing 
3,000 men; all the boys between 14 and 16 
years of age are obliged to attend the techni¬ 
cal school. In order to give time for this, 
their hours of labor terminate at four o’clock 
in the afternoon twice each week. 
These are only a few of the many schools of 
this kind in Europe. Even in shiftless Ire¬ 
land, the Royal Agricultural Society main¬ 
tains a model perambulating dairy, which is 
mounted on wheels, and drawn from village 
to village, in order to teach the people the 
most approved methods of managing a dairy. 
In 1862, when the Land Grant Act was 
passed, some idea of the necessity for in¬ 
struction in the mechanic arts in the United 
States was probably present in the minds of 
our lawgivers, when this clause was framed: 
“The leading object shall be, without exclud¬ 
ing scientific and classical studies, and in¬ 
cluding military tactics, to teach such 
branches of learning as are related to agri¬ 
culture and the mechanic arts in such man¬ 
ner as the States may respectively prescribe, 
in order to promote the liberal and practical 
education of the industrial classes in the sev¬ 
eral pursuits and professions of life.” In 1882 
there were 42 different schools and colleges in 
various parts of the Union, which owe their 
existence to this land grant, most of these 
being agricultural and engineering colleges. 
The Massachusetts Institute of Technology, 
and the Hampton Institute at Hampton, Vir¬ 
ginia, are the best known of these schools. 
The former is properly a school for foremen, 
its graduates being found at the head of in¬ 
dustrial establishments all over the United 
States. The course of instruction is four 
years, and includes mathematics, chemistry, 
history, and the modern languages. The 
school most nearly approaching the trade 
school, is the industrial school at Worcester, 
Mass., a free institution, where the three and 
a half years of general education, are combined 
with instruction in mechanical, engineering, 
carpentering, and machinist work. 
The difference between manual instruction, 
and trade instruction, is thus explained by 
Mr. Auchmuty, the founder of the New York 
Trade School. By the former is meant teach¬ 
ing a lad how to handle certain tools, usually 
carpenter’s and blacksmith’s, for the purpose 
of developing his hands and arms, precisely 
as other lessons are given to develop his ob¬ 
servation or memory. This does not teach a 
trade, although it obviously renders the work 
of the trade school much easier, as a boy who 
had gone through a course of manual in¬ 
struction at a school, would be more likely to 
make a better mechanic than one who had 
reached the age of 17 or 18 without ever hav¬ 
ing held a tool in his hands. Manual training 
schools are designed to make a lad handy; 
trade schools to teach him some one art or 
trade by which he can earn a living. 
The New York trade schools, on First Av¬ 
enue, between Sixty-seventh and Sixty-eighth 
streets, were opened in 1881, and owe their ex¬ 
istence and success to the philanthropy and 
purse of Mr. Richard T. Auchmuty, a wealthy 
gentlemen of Scotch descent, and of so noble 
a disinterestedness that, while the existence 
and purpose of the enterprise can be learned 
from the circulars of the school, few know' 
that the difference between the receipts and 
the expenditures are met by this gentleman 
alone. It is hoped that ultimately they will 
become self-supporting, but last year there 
was a deficit of nearly $5,000. 
When first started, two workshops sufficed 
to accommodate those who attended; now the 
buildings cover a plot of land 200x113 feet, and 
more room is needed. 
Young men have come to the schools from 
most of the States in the West and South, as 
well as those of New England. The attend¬ 
ance increased from 33 the first season to 304 
the fifth season. 
Having visited these schools lately under the 
escort of a wealthy master-builder of New 
York, who explained to me the benefits of a 
course of instruction at this school over the 
old apprentice system, I purpose in my next 
to tell the readers of the Rural something of 
what I then saw and learned, hoping that it 
may give to some youth the impetus to find 
his niche in life. A. G. 
BROOM-HOLDER. 
The woven straw cuffs worn by butchers 
and grocers make pretty whisk broom holders. 
Cover with a coat of liquid bronze, gilt or sil¬ 
ver, and paint or applique a bouquet of flow¬ 
ers on the front. Hang with a ribbon, placing 
a bow at either side. 
The commonplace palm leaf fan is now 
gilded, tied with a bow of white or colored 
ribbon, and used as a dinner favor. It is fur¬ 
ther ornamented with a spray of flowers if 
the hostess be an artist, and the name of 
the guest is painted in one corner in quaint 
letters. b. 
KITCHEN TALKS. 
ANNIE L. JACK. 
We find that even the best astrftl oil smokes 
the lamp globes somewhat, and as the family 
artist has put sprays of flowers over them it is 
harder to keep them clean. But ammonia 
helps very much and we prefer it to soap. 
This wonderful kerosene that smokes our 
lamps so,if used carefully, Is in itself a wonder¬ 
ful cleanser. It will clean and brighten zinc 
better than anything else, and a little of it in 
a boiler full of white clothes helps the rub¬ 
bing wonderfully. 
Our artist has found that an old palette knife 
is the very best thing with which to scrape a 
pot so that even when past legitimate use, it 
need not be discarded. All these things are 
of small apparent value, but house-keepers 
know what a comfort it is to have help in little 
things. 
We were talking yesterday about the right 
combination for dinners and what vegetables 
should be served with each of the meats. I 
think English people are more particular than 
we are, and have better arrangements in the 
way of combination. Corn beef is better 
served with carrots and turnips around it and 
either parsnips or cabbage make a good addi¬ 
tion. Cranberry sauce and grape or curraut 
jelly are necessary with turkey. The vegeta¬ 
bles principally used are potatoes, tomatoes 
and turnips. Fried chicken with cream dress¬ 
ing is a fall dish for September and October 
when cauliflower is at its best and can be 
served with it, the same sauce being poured 
over both. Lamb is served with green peas, 
spinach or asparagus, and for game there is 
nothing better than Saratoga potatoes and to¬ 
matoes. I often think that the fried apples so 
much used with pork and the apple sauce with 
goose are necessary additions, and counteract 
the greasy food that is only fit for strong 
stomachs. 
At this season of the year in cold climates, 
there seems a great necessity for carbon as 
fuel to keep the body warm. Children who 
will not eat meat are often fond of butter and 
gravy; nor should they be denied if exercise 
is abundant. 
The difference between French and English 
cooks is that the former study vai iety and 
the latter prefer a proper combination of 
foods cooked with such simplicity as to retain 
their own flavor; while the French so disguise 
everything they serve that the taste cannot 
be discovered amid the spices and sauces. A 
simple boiled potato is quite unknown. 
In our own household we use spices and con¬ 
diments I often think too much, and I gener¬ 
ally condemn the overdose of pepper that 
some of the children seem to think indispens¬ 
able. It seems to me that it is apt to destroy 
a fine taste, and prove hurtful in many ways. 
Proper seasoning is a happy medium that all 
cooks cannot reach; but it is necessary to the 
enjoyment of many dishes that they shall not 
be "spiced to death” as I heard a boy say late¬ 
ly of a pumpkin pie that was overdosed with 
flavor. 
CHAPTER ON PARTRIDGES. 
Baked Partridge. —Clean and truss,but do 
not stuff, a pair of partridges. Tie thin slices 
of fat salt pork over the breasts ; season 
with salt and pepper, and put in a baking pan; 
put a very little hot water over them, and 
bake in a quick oven, basting frequently with 
butter and water. When nearly done dredge 
with flour, and baste agaiu with butter to 
brown them, having first removed the 
slices of pork, which reserve for garnishing. 
Dish the birds, and add the livers which you 
have previously boiled and mashed to a paste, 
to the gravy in the pan; thicken with brown¬ 
ed flour and send to table in a boat. Alter¬ 
nate slices of buttered toast with the pork as 
a garniture. If your family is not too large, 
you will certainly want a salmis from the re¬ 
mains of these birds, and if the family is 
large, cook enough to have some left, as this 
is one of the cases where the second appear¬ 
ance is better than the first. Trim the meat 
into as neat pieces as possible when cold; put 
all the trimmings and carcasses broken small, 
into a saucepin with a couple of small onions, 
a bunch of sweet herbs, a few cloves, anil the 
least bit of cayenne; cover with broth and 
water, and simmer for an hour and a half: 
strain, skim off the fat if any, and thicken 
with butter and flour wet up with a little of 
the broth; add a tablespoonful of butter cut- 
in bits, and the juice of half a lemon: lay in 
the pieces of meat which you have reserved, 
and as soon as hot through, dish the meat in 
a mound in the center of a dish; garnish with 
fried points of bread, and pour the gravy 
over. If you can add a dozen or more small 
button mushrooms to this gravy and simmer 
for ten minutes before you lay in the birds 
you will have a most delightful dish. Nice 
for a company luncheon. Baked partridges 
are very nice with celery sauce. 
Boiled Partridges, Puree of Celery.— 
Dress two or more birds, and cover the breasts 
with pork as above; put them in astewpan with 
a small carrotsliced, and oneonion, salt, and a 
bunch of parsley; add euough water to cover, 
and stew slowly until tender: when done, 
drain, take off the pork; dish up on dry toast, 
and pour over them a purde of celery. 
For this cut the white parts of tw'o bunches 
of celery in dice; parboil five minutes and 
drain; put in a saucepan with a tablespoonful 
of butter, and a seasoning of salt, pepper and 
nutmeg; cover closely and stew slowly for 
half an hour, adding a little milk if necessary 
to keep from burning; sprinkle ovpr two 
ounces of flour, mix well, and dilute with a 
pint of the broth in which the birds were 
cooked; simmer until very tender and press 
through a sieve. 
Partridges Braised. —Truss two birds as 
for boiling. Lard their breasts with fat pork, 
and lay them in a saucepan with a close cover 
(if you have not a braising-pau) placing them 
on a couple of slices of pork; add two onions 
stuck with cloves, two small carrots cut in 
pieces, a bunch of sweet herbs, pepper and 
salt to taste, and two cupfuls of water or 
stock: simmer gently for two hours, and 
serve with their own liquor strained and 
freed from fat. 
Partridges with Cabbage.— Mince a quar¬ 
ter of a pound of bacon and put into a hot sauce¬ 
pan on the fire, when all is quite hot put in 
the birds and toss them well till colored all 
over; parboil a small cabbage in salted water; 
drain it, squeeze all the water from it, chop it 
up, and nut it into the saucepan with the 
birds; add pepper and salt to taste, a bunch of 
sweet herbs and half a pound of pork sau¬ 
sages; moisten with a little stock or wa’er 
and simmer all together for two hours. Dish 
the birds with the cabbage and sausages 
around them, and strain the sauce over or 
serve in a boat. 
Fillets of Partridges — Remove the 
breasts from a number of birds and cut each 
into four fillets, trimming each neatly and to 
the same shape; lay them in a baking-pan 
well buttered, season with salt and cover with 
a piece of buttered paper. Lay them by un¬ 
til wanted. Slightly roast the breastless 
birds, and use some or all of them, to make a 
sauce as for a salmis. Roast the fillets in the 
oven for 15 minutes, dish and pour the 
strained sauce over them. 
Game Fritters. —Pick out all the meat 
Wells, Richardson & Co’s 
Improved 
EXCELS 
1N STRENGTH 
PURITY 
BRIGHTNESS 
NEVER TURNS PANCID. 
Always g ves a bright natural color, and will 
not color the Buttermilk. 
Used by thousands of the best Creameries and 
Dairies. Do not allow your dealer to convince you 
that some other kind isjtist as good Tell him the 
BEST is what you want, and you must have Wells, 
Richardson & Co’s Improved Butter Color. 
Three sizes, 25 c. 50 c. $ 1 . 00 . For sale everywhere. 
WELLS, RICHARDSON & CO. 
BURLINGTON VT. 
EPPS’S 
GRA7 cFUL-CONIFORTINC 
COCOA 
PACK May 1 C U ITnm* Oard«. Ona Pack Escort C*rd<, One Pack 
Flirtation Card*. One Pack Hold-to-thi*-Lighl Card*. The Myelin Orerle, 
with which you can tell any jMtrson’e age; and large aampla J»ook of Hid¬ 
den Nairn Card*. All for only a 2-cout stamp. Banner Car-* Co.,Cadi*.0. 
Jarvis-Conklin 
MORTGAGE TRUST Co., 
KANSAS CITY, MISSOURI. 
Capital Paid-up . SI ,000,000 
Surplus .100.000 
Reserve Liability.1,000,000 
Offers its (I 1’erCent. Debenture Bonds of *.">00. 
S>1,000 and *5,OOO. running ten years, to Trus¬ 
tees, Guardians, and Individual Investors. 
Secured by First Mortgages on Real Estate worth three 
times the amount of the loan, and held by the Mer¬ 
cantile Trust Company of New York, Trustee, 
secured also by the entire paid-up capital of $ 1 , 000 , 000 . 
It also offers Gi; A RANT FED SIX PERCENT, 
first mortgages-on Kansas City business property and 
improved farms In KANSAS and MISSOURI. 
Call at office or write for full particulars to 
Jarvis-Couklin Mortgage Trust Co., 
New Yo'k City, -'39 Broadway. 
Providence, R. I., 27 Custom House St. 
Philadelphia. Pa., 144 South 4th St. 
London, England, 95 Gresham St. 
P ULLMAN BUFFET SLEEPING 
CARS WITHOUT CHANGE. 
St. Louis to Los Angeles and San Francisco. 
VIA THE IRON MOUNTAIN ROUTE, 
Leave St. Louis at 8.80 p.m. Daily. 
THE ON LA LINE THAT DOE* IT. 
from the carcasses of one or more baked birds 
and mince it very fine; put into a sauce-pan 
with butter, pepper, salt and nutmeg to taste, 
stir for a moment over the fire, remove and 
add the yelk of an egg and a little lemon- 
juice Spread on a buttered plate to coo); 
divide into small portions and wrap each in a 
slice of bacon. Dip in batter and fry. 
Partridge Pudding. — Skin a brace of 
birds and cut them into shapely pieces. Line 
a basin with a good suet paste, lay in the 
birds with a few minced mushrooms and two 
small onions; season with salt and pepper, add 
a very little stock of water, put on a cover of 
paste, tie up the basin tightly in a cloth and 
boil for three hours. 
NO HIGH ALTITUDES, NO SNOW BLOCKADES. 
AT FREQUENT DATES EACH MONTH 
from CHICAGO, 
PEORIA OR 
ST U0UIS 
Cauforni?, 
CHOICE OF 
routes; via 
v DENVER, 
'COUNCIL BLUFFS, 
OMAHA, ST JOSEPH, ATCHISON 
or KANSAS CITY. 
For dates, rates, tickets or further Information 
apply to Ticket Agents of connecting lines, 
or address 
Paul Morton, Gen.Pass. &Tkt.Agt,, Chicago,III. 
Never Despair 
Until you have tried what Ayer’s Pills 
can do for you. It is the Liver that 
renders your views of life so gloomy. 
Depend upon it, a box or two of Ayer’s 
purely vegetable, sugar-coated, Cathar¬ 
tic Pills would materially change your 
feelings, and still make 
Life Worth Living. 
Lucius Alexander, Marblehead, Mass., 
says : “I was severely afflicted with 
Dyspepsia and Enlargement of the 
Liver, most of the time being unable to 
retain any solid food on my stomach. 
Three boxes of Ayer’s Pills cured me.” 
“Ayer’s Pills are a sure cure for 
Liver Complaint. Nothing seemed to 
help me until I finally began to take 
Ayer’s Pills.”—E. S. Fulton, Hanover, 
N. H. 
Ayer’s Pills, 
Prepared by Dr. ,T.C. Ayer& Co., Lowell, Mass. 
Sold by all Druggists and Dealers in Medicine. 
F I flDin A Tracts of Land. 5 acres and upwards, 
LUIflUAon the HIGH PINE RIDGE, 
80 miles south of Jacksonville. Unexcelled for 
ORANGE GROVE*, FRUITS and VtGE- 
T A 11 L E S . Transportation facilities first class 
Lands will be sold at low prices and on liberal terms. 
Also Town Lots In Seville, with water and sewerage 
facilities. Address SEVILLE CO., Seville. Fla. 
MASON YOUNG. President, S5 Wall St., N.Y. 
R. H. MASON, Sec’y and Treas., Seville, Fla. 
FA RAIS ami MILLS SOLD 
and exchanged. Free Catalogues. 
KB. CHAFFIN <!£ CO., Ricumond.V* 
FARMING-CO LORADO 
A pamphlet now In press on Farming by Irrigation 
in Colorado atul Its results will be sent free to any one 
sending their address to 
JOHN M- WALLACE, 
President Hoard of Trade, 
GREELEY, COLORADO. 
DESIRABLE TENNESSEE FARM 
p/A r» A I C 400 ACRES, 
r oALC-a (1*20 in Timber. 
Well-watered, fine climate, good soil, especially adapt 
ed for Stock or Breeding Farm. 0 miles fn m 
Knoxville, on Fast Tenn. V. G. R. R. 15 min. by train, 
15 min. by pike road. Owner, non-resident, will sell 
for $13,0011; one-third cash, balance In tlve years. Easy 
payments at 5 per cent, interest. Apply 
,los. N. Dougherty, 913 Walnut st., 1 htlada., Pa. 
