4688 
THE BDML WEW-YORXf*. 
came in, read newspapers or letters, and left 
the table when he pleased, without ceremony. 
Even “Good morning” was too formal a salu¬ 
tation, and was shortened into “mi” or “nale,” 
with a nod of the head. 
Housekeepers who have no money to spend 
for the unnecessary things of life, often think, 
undoubtedly, that one of the fine features con¬ 
nected with wealth and a sumptuous estab¬ 
lishment is the ease and absence of worry with 
which one can receive and entertain visitors. 
But it would appear that even royalty itself is 
not exempt from such cares. When Queen 
Victoria lately went to visit her daughter, the 
Empress of Germany, the domestic establish¬ 
ment of the latter must have been quite upset, 
as more than two hundred workmen went 
flying about to get rooms ready for the Eng¬ 
lish visitor. And was it not mentioned in the 
memoirs of Princess Alice, that when the 
Prince of Wales came to visit her she had to 
make up a bed for him in the dining room. 
Every condition of life has its limitations, and 
the more modest the condition the less the 
worry. The rich confess that the poor are 
the really happy, w hile the poor fret because 
they are not rich; and so runs the world, quite 
overlooking the truth—that happiness is born 
of the heart. 
NOTES AWAY FROM HOME. 
ANNIE L. JACK. 
“It does one good to get away from home: 
the friction brightens life,” so said my friend, 
when I reached Boston, where I saw for the 
first time in my life a magnolia tree all abloom 
in pink and white. It had been an uneasy 
night of travel, for the journey was unusually 
tiresome, awakened as we were in the night 
and obliged to leave the Pullman to pass a 
wrecked train, where death and destruction 
had passed over. Half a mile’s walk in a 
dreary rain, filled with fear for the result on 
my invalid companion, along a narrow path¬ 
way with only room for careful footsteps and 
below rushing water in a steep ravine. It was 
lit by bonfires of the burning wreck and the 
scene was weird and strange, with anxious 
faces and silent, troubled passengers. But 
morning brought us safely to Boston and the 
afternoon found us driving over the spacious 
grounds of Mr. Sargent, and investigating a 
little of the working of the Arnold Arboretum 
where acres of ground are given to trial beds 
of plants, to domesticate them and study 
their habits. The immense amount of work, 
thought, and time put on this place especially 
attracted me, and it seemed to me not to meet 
the appreciation it deserved. 
Many of the foreign shrubs must be acquisi¬ 
tions as they bloom earlier than ours, the 
Japan plum and cherry trees being white 
while the native trees are only in bud. The 
grounds are systematically arranged as in the 
best botanical authority, begining with the 
magnolias and ending with the pines. Boston 
is as delightful as ever, full of the newest 
ideas; even the grass seemed greener than any¬ 
where along the route. 
How far off home appears when one thinks 
of it, and how forgotten things will stand out 
in the memory connected with it. But no 
matter what difference may be in our present 
surroundings, I am still of the opinion so often 
expressed in the Rural, that it pays to add 
any beauty to one’s homely surroundings. 
The gardens here are blossoming in beauty, 
there is no lack of early flowers and shrubs. 
Everything shows care and attention, with a 
desire to make the best of any position, and 
to cover defects and deformities. Many a 
lesson might be learned from this practice— 
to make the very best of our lives, and em¬ 
ploy them for the pleasure of others as well as 
of ourselves, just as the flowers blossom for any 
passer-by. If in our life work we could bring 
helpful flowers, gifts that are ours to brighten 
the lives of others, our own would gather 
sweetness. Passing by many farm-houses 
along the route there was no trouble in learuj 
ing the character of the inmates of the houses 
we passed. Neatness and thrift are as clearly 
printed on door-yards, as on printed lines, and 
everything of beauty must add to some 
person’s enjoyment. They brought me a 
bunch of woodsy violets that had perfume to 
them ever so sweet. As they came to me I 
opened a magazine and read therein a poem 
that suited me. 
“It makes the dear old world seem doubly fair 
To know that many a forest seam and hem, 
Is fringed with ferns, and sweetest blossoms, where 
No foot intrudes, nor fingers gather them.” 
“O life! my life that cravest larger place 
Prating of rusted gifts, and pinioned feet, 
Peace! thou wilt need thine own and borrowed grace 
If thou wouldst make one narrow niche complete.” 
HOW TO COOK LAMB. 
There is a good deal of culinary advice 
floating through the press, which, if followed, 
would soon bring any one who was not a mil¬ 
lionaire to bankruptcy. I cannot conscien¬ 
tiously say I believe with Miss Corson, that 
in New York a family of two adults and three 
children can furnish their table well on $500 a 
year; certainly not if they are going to have 
olives, terrapin, venison, and fresh fruit in 
season. 
The culinary points given in the Rural are 
always to be depended on, and to-day wo will 
discuss “Mary’s little lamb” in the form of 
stews, epigrammes, and roasts. You may buy 
a hind quarter of lamb for from 10 to 12 cents 
a pound, according to the season. Cut off the 
chops and reserve them for another dinner- 
and serve the leg baked d la Milanaise. Wrap 
it in the leaf fat, season nicely, pour a little 
hot water in the dripping pan, and roast rare 
in a quick oven, basting frequently. Dish the 
meat and surround with macaroni d la Milan¬ 
aise, which gives the name to the dish. This 
is simply macaroni boiled, drained, aud heat¬ 
ed in a white sauce; (directions for making 
this have been given in the Rural). Season 
with pepper, salt, nutmeg, grated cheese, and, 
if practicable, mix with minced mushrooms 
and beef-tougue cut in dice. If your family 
is small, and the meat has been cut neatly from 
the center, it will make a good appearance 
the next day by filling the cut with mashed 
potatoes and setting in the oven to brown. 
Serve this time with a mint sauce. The first 
day only the dish gravy will be necessary. 
Supposing that we are catering for a small 
family of two adults aud two or three children, 
the usefuness of this leg of lamb is not by any 
means at an end. You may make a mince 
for breakfast by taking every bit of 
meat from the bone, chopping it fine, 
seasoning highly, and heating in the 
gravy which may be left, or making a little 
with butter and water. If too moist spread it 
over toasted bread, or if any of the macaroni 
was left mince it up with the meat. You will 
want no better breakfast with a pea, or to¬ 
mato, or asparagus omelet. It will be a little 
more trouble than to serve it cold, but it will 
be so much nicer that Tom will doubtless re¬ 
ward you with one of those old, lover-like 
smiles that may have become somewhat rare. 
If you want your husband to remain your 
lover, don’t be afraid of using the means to 
keep him so. I have a good deal of sympathy 
with the man who applied for a divorce, and 
when asked on what grounds he based such 
an application said, “Self-preservation is 
Heaven’s first law; if I eat leathery steaks 
and doughy bread, and drink muddy coffee 
much longer I shall be dead.” A woman who 
does not know how to reign in her kitchen is 
not fit to reign in a parlor, much less in such 
a kingdom as her husband’s heart. 
You may still make a broth from the now 
gaunt aud bare anatomy of our quarter of 
lamb. I will suppose that for breakfast or 
dinner you have cooked the chops which you 
at first removed, according to directions 
which I shall give below, and you will save 
the bones. Put all together with any other 
trimmings of meat that you may have, and 
gravy of any sort into the soup kettle; cover 
with cold water, about a quart and a pint, 
adding one sliced onion, one small carrot, two 
leeks, and parsley and celery. Simmer all for 
three hours; strain, aud remove the fat if any. 
Return to the fire with a large cupful of 
stewed tomatoes, and half a cup of washed 
rice. Simmer until the rice is tender, and 
serve. 
CHOPS A LA BRETONNE. 
This is the way chops are cooked by the 
peasants in that province of France called 
Brittany—one of the ways, [for even the 
French peasant seldom cooks his meat twice 
in exactly the same manner. Trim eight 
large lamb chops; flatten, season with salt and 
pepper, and broil; dish up with alternate chop¬ 
shaped pieces of bread fried brown in drip¬ 
ping or butter, and pour a Bretonne sauce in 
the middle. To make this sauce mince two 
onions and fry in a saucepan with an ounce 
of butter; stir in an ounce of flour, and dilute 
with a large cupful of any kind of weak broth; 
season well with pepper and salt, pass through 
a strainer and finish with a tablespoonful of 
chopped parsley. 
Chops are called d la Cussy when they are 
fried brown, dished with heart-shaped crout¬ 
ons (bread browned in fat), and a sauce made 
of a tablespoouful of butter thickened with a 
like quantity of flour, and diluted with half a 
pint of broth, with minced mushrooms and 
beef tongue added, is poured in the center. 
EPIGRAMME OF LAMB. 
You may use a breast of lamb -or mutton, 
such as can be bought for five or six cents a 
pound. Put it over the fire in boiling water 
sufficient to cover it, with a carrot, one onion, 
and a bunch of parsley and celery tops; let it 
simmer until you can easily pull out the bones 
—about three-quarters of an hour—adding a 
teaspoonful of salt to the water during boiling. 
Pull out the bones and lay the meat between 
two platters, putting a flat iron on it until 
cold. Cut in neat pieces, dip in beaten egg 
and bread crumbs and fry brown. Serve with 
peas in the center of the dish or with a tomato 
sauce. Use the liquor in which it was boiled, 
after the fat has been removed, for soup, or 
for making a dish of rice d la Milanaise. 
Wash a quarter of a pound of rice; put a little 
butter in a saucepan, and when hot turn in the 
rice; stir until it colors; add a minced onion 
and cook until that colors also, then pour over 
enough of the boiling broth to keep it from 
burning aud cook until the rice is tender. It 
must be moist without being watery, and you 
must add more broth as fast as it becomes ab¬ 
sorbed. 
Another way of cooking a breast of lamb is 
to cover the bottom of a broad saucepan with 
very thin slices of fat salt pork: lay on the 
lamb, sprinkle over the very thin peel of a 
lemon, a minced onion, and some sweet 
herbs: cover with a pint of boiling water, and 
simmer under a close lid for one hour; turn the 
meat and simmer another hour. Meantime 
boil and drain a half pouLd of macaroni broken 
into short pieces; season with pepper and salt 
and lay upon a flat dish. Put the lamb on it; 
thicken the gravy, season nicely and pour 
over all. With this you want some whole 
baked tomatoes. palmetto. 
-- ■» » » - - 
’TWAS FAULTY CALCULATION. 
If Dr. Hoskins’s autobiography is a true 
story, somebody [ought to tell him that one 
cause of his failure to make farming pay was 
lack of calculation, as his Yankee neighbors 
would say, as is proven by his buying thorough¬ 
bred cattle without either money to pay for 
them or feed to keep them; by putting out 
hundreds of grape-vines before ascertaining 
whether the fruit would ripen in his latitude, 
etc. The lack of “calculation” would have 
been equally disastrous in other occupations 
—even in those pursued by the successful broth¬ 
ers. 
It’s not fair, either, to make such sweeping 
assertions as that farming does not pay, with¬ 
out some qualifying phrase as,“I think,” or “in 
my case,” “or under my observation.” The 
world is wide. Massachussetts is but a small 
part of these great United States, even if Bos¬ 
ton is called the “Hub of the Universe.” 
Was Dr. Hoskins a practicing physician at 
the same time that he was trying to farm? 
If so, he had too many irons in the fire to get 
them all of the right temperature—[Dr. Hos¬ 
kins merely put the experience of a neighbor in 
shape for the Rural—Eds.]—and is that the only 
farming that pays which adds to the dollars 
and cents of the farmer? Is experience 
worth nothing to himself and to others? Are 
not the quiet and independence of farm life 
worth more than surplus gold? Is not he who 
makes two blades of grass grow where but one 
grew before a public benefactor? 
Anyway it is fortunate for the hungry 
world, since “the farmer feedeth all,” that not 
many farmers agree with Dr. H. in thinking 
that farming does not pay. 
“A NEW YORK FARMERINE.” 
Harper’s Bazar says that the wife should 
shriuk from the risk of belittling herself in 
her husband’s eyes by yielding to peevishness, 
petulance, or tears over trifles; that the gla¬ 
mour of young love wears off easily enough 
at the best, and that she should strive to keep 
herself beautiful in Benedict’s eyes by grow¬ 
ing loveliness of character that lasts when the 
mere outward prettinesses of youth have dis¬ 
appeared. 
THE CHAMPION 
Blood-purifier, Ayer’s Sarsaparilla leads 
an others in age, merit, and popularity. It 
tones up the system, improves the appetite, 
strengthens the nerves, and vitalizes the 
Blood. Just what you need. Try it. 
“ I am selling your goods freely, and more 
of AVer’s Sarsaparilla than of all other blood- 
medicines put together.”—It. A. McWilliams, 
Grand Rapids, Mich. 
Ayer’s Sarsaparilla, 
Prepared by Dr. J. 0. Ayer & Co., Lowell, Mass. 
Price $1; six bottles, $5. Worth $5 a bottle. 
CARNATION PINKS, the new beatjtifui. paper 
flower. Every refined i.ady crazy to make them. Full 
printed directions US cents. Flowerall made ana direc¬ 
tions 50 cents postpaid. C. F. LAD, Abiugton, Mass. 
PEERLESS DYES Sold by Druggists. 
Wells,Richardson & Co’s 
C olor. 
r STRENGTH 
EXCEL/S IN J PURITY 
( BRIGHTNESS 
Always gives a bright natural color, never 
turns rancid. 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 is just as good. Tell him the 
BEST is what you want, and you must have Wells, 
Richardson & Go’s Improved Butter Color. 
1 hrec sizes, 25 c. 5° c * $ 1 . 00 . For sale everywhere. 
WELLS, RICHARDSON & CO. Burlington, lit, 
(33 Colors.) DIAMOND DYES 
w the Purest* Cheap¬ 
est,Strongest, and most 
) Durable Dyes ever made. 
One 1 Oc. package will color 
.1 to 4 pounds of Dress Goods, Garments,Yarns, Raffs, 
etc. Unequalled for Feathers, Hibbons. and all Fancy 
Dyeing. Also Diamond Paints, for Gilding, Bronz¬ 
ing, etc. Any color Dye or Paint, with full instructions 
and sample card mailed for 10 cents. At all Druggists 
WELLS, RICHARDSON & CO., BURLINGTON, VT . 1 
BOLT MEDAL, PARIS, 1878, 
BAKER’S 
Warranted absolutely pure 
Cocoa, from which the excess of 
Oil has been removed. It has ee 
times the strength of Cocoa mixed 
with Starch, Arrowroot or Sugar, 
and is therefore far more economi¬ 
cs costing less than one cent a 
cmj. It is delicious, nourishing, 
strengthening, easily digested, and 
admirably adapted for invalids mi 
well as for persona In health. 
Sold by Grocers eve rywhere. 
I. BAKER & CO., Dorchester, Mass, 
EPPS’S 
GRATEFUL-COMFORTING 
COCOA 
© EVERY LADY 
Who will send us 10 cents and the names and addresses 
of 3 lady friends in different families who love to read 
will receive AMERICAN HOUSEKEEPING, 
si Ladies’ Home Journal,! MONTHS FREE. 
A 20-page monthly, full of beautiful Pictures, Charming 
Stories, Fashion Notes, Art Needlework, Household Dec¬ 
orations, in fact it contains everything of interest to 
Ladies and the Home. Our new department— WO¬ 
MENS’ RECOLLECTIONS of THE LATE 
WAR is a novel feature for a Ladies’ Magazine. 
Yearly subscription 50 cents, $3 to $5 per day to 
Agents. Deference: The publisher of this paper. 
# AMERICAN HOUSEKEEPING, 
143 La Salle St., Chicago, Ili.i^p? 
FOLDING 
AAIUOPY 
u TOP. 
Just the thing for all styles 
and sizes of wagons. LIGHT. 
HANDSOME. Easily attached, 
.... . Send for circular and prices 
of this and other canopies. Local Agents Wanted Stats 
where you. saw this. D.G. BEEBS A CO. XewtOwn, Ct. 
SOLD 
FREE. 
Live at home and make more money working for uf. than 
I at anything else in the world. Either «cx. Costly outfit 
Terms FREE. Address, Truk & Co.. Augusta, Maine. 
Heal @0tatr. 
FOR SALE.— A Fine Farm of 320 Acres, one half 
mile from Crookston, Minn , 250 acres In cultivation; 
excellent house, barn and granary Soil black loam, 
clay subsoil. Crookston, county seat of Polk Co., has 
5 500 population, with mills and factories. Five years 
lease of present tenant expires this fall. Also 640 acres 
of rich land 5 miles from Crookston: unimproved, one 
mile from timber. For further particulars apply to 
JOHN KNUPPF,, 553 Drake Block, St. Paul, Minn. 
FOR SALE OR LEASE. —A Well Improved 
FA RM of 320 Acres, near OKI). VALLEY CO., NEB¬ 
RASKA. This Farm is well adapted for raising both 
Cattle and Swine. Crops of all kinds yield abundant¬ 
ly. The soil Is a black loam. The farm is located in 
one of the richest valleys In this part of the State. 
Churches and school-houses are convenient. Object 
of selling or leasing: have other business to attend to. 
For further particulars, address 
WM. M ITU HELL, 
CareFirstNat’l Bank. Ord, Valley County, Neb. 
FOR SALE.—The Johnnie Burck Grist 
Mill, at North Hoosick, New York. A grand chauce 
at a low price. Address for full particulars, 
Chat*. Eldredge. REAL ESTATE BROKER, 
48 Church Street, Hoosick Falls, N. Y. 
All Wanting: Farms. 
Good land for Fruit. Grapes. Peaches, Vegetables, 
Poultry, Grain and Tobacco; 30 miles South of Phila¬ 
delphia, on a line with Baltimore, Md. Best of Mar¬ 
kets, Mild Climate. Healthy, no Malaria. Wild Land. 
*25 per acre. Town Lots. *151). Easy terms Also Im¬ 
proved farms. Prosperous business place. Better 
than the cold Northwest For circulars, etc., address 
C. K. LANDIS. Proprietor, Vineland. N. J . 
Xft VIRGINIA IMPROV ED FARMS in my 
hands FOR SA LE, all lying in LOUISA Coun¬ 
ty, V irgluia, near railroad. Address 
J. J. PORTER, Clerk, LOUISA C. H., VA, 
