534 
Let ns praise thoroughly when we can; let us 
serve a friend in good faith or not at all. If 
we can utter no words of praise sincerely, let 
us keep our mouths shut unless it be a plain 
duty to condemn what is absolutely condemn- 
able. Then let our condemnation be as sincere 
and outspoken as was our praise. But don’t 
mix them. You can’t have your pie and eat it 
too. He who is not for me is against me. 
Cheap friendship is a fraud. It reminds me 
of a man who sets himself up for a. “gentle¬ 
man ” and who demands consideration as such 
while he isn’t self-sacrificing enough to con¬ 
trol his tobacco-chewing fondness in the pres¬ 
ence of ladies. 
* * * 
One of the most cowardly things a man or 
woman can do is that of seeking to injure a 
person while he seems to praise him. It is 
the method employed by hypocrites, Wall 
Street speculators, lawyers and politicians to 
damn and yet escape the penalty of damning. 
It is the method of selfish friends to retain 
friendship without in turn making any of the 
sacrifices which the word friendship implies. 
Did it ever occur to you that the very basis 
of real friendship is founded in the desire of 
either to benefit the other? Too often so- 
called friendship is based upon the desire of 
one to help himself at the cost of the other. 
* * * 
Be sure if you would judge human nature 
astutely, that the happy face comes from a 
good heart, and that the sour face with its 
down-drawn lines, the wicked eye, the hard, 
cruel expression are true indices of evils that 
result from a life that has known no true 
economy. It seems to me one of the great 
evidences of the great wisdom of God that 
the motives and acts of man are sooner or 
later engraved indelibly on his face—a picture 
that even little children may see and in¬ 
terpret. 
* * * 
Botany is the study of all that gives us 
food, life and strength; that supports all life 
of every kind. It is a part of the study of God 
himself. Botany is God’s first and choicest 
work. We almost see God when we look at 
nature. We adore Him as we inhale the odor 
of the flowers, as we rest in the shade of trees 
or vines, as we bask in the sunshine. Why is 
this world lovely? How would you like it if 
there were no trees or verdure? 
A WORD ABOUT HOME. 
J UST now in thinking of little things 
which go towards making a home, I 
cannot help feeling how useless and worthless 
they are if love does not cast her light over 
all. What is house, furniture, luxury, if 
there be not love? They cannot, without it, 
make home—that refuge for the weary heart, 
for 
“ Home’s not merely roof and room, 
It needs something to endear It. 
Home Is where the heart can bloom; 
Where there’s some kind lip to cheer It! 
What Is the home with none to meet? 
None to welcome—none to greet us? 
Home is sweet-and only sweet— 
When there’s one we love to greet us.” 
Mother, if you’ve been cross when the boys 
went away this morning, smile on them when 
they come home to-night. Or, if you refused 
your husband his good-bye kiss, give him two 
to-night to make up for it. Do you ever stop 
to think, when giving way to temper, that, 
perhaps, this may be your loved one’s last 
day on earth? How do we know? How can 
we tell? Our fathers, brothers, sisters leave 
us full of life and hope, but they may never 
return. I do uot wish people to go about 
with a constant gloom on their faces, but 
would it not be better if we were to keep a 
watch on our tongues? Let the bitter things 
be unsaid. 
* * * 
Some years ago, wheu I first left home, I 
felt very lonely and homesick. I pined for 
the woods and fields, so one day started out 
for a walk, alone, going towards the woods 
which lay beyond the city where I was then 
staying. To get to these woods I had to 
cross a river, and as I walked towards it I 
passed many factories which were built on its 
banks. While walkiug along I stopped to 
pick up a pin. (For at home we used to re¬ 
peat the old lines: “See a pin and let it lay; 
you’ll have bad luck all the day”). As I did 
so, a man who had been walkiug behind, 
passed me. Scarcely had he done so—before 
I could rise from my stooping posture—when 
a wagon-load of bales of cotton fell upon him. 
I heard a groan and a cry; that was all. 1 
felt utterly paralyzed and sank on a step 
close by. The men from one of the mills ran 
out, and as soon as possible, lifted the bales 
from off him. The sight which met my eyes 
never left me for months. The man was 
flattened out as if he had been run between 
two rollers. They tried to restore him but he 
was dead. One step more and that would 
have been my fate! I was then a girl full of 
buoyant spirits, had never seen death, was as 
quick with my tongue as many girls are, but 
from that time to this I have realized bow 
near the portal we may be—one step, perhaps, 
If it should be one of our number who is call¬ 
ed, let us try not to have anything to regret. 
Let us make the word “home” mean some¬ 
thing to those we love? 
DORA HARVEY VROOMAN. 
Boys and girls when you are misty as to 
whether you should or should not do a 
thing—ask yourselves: “What ivould mother 
say?' 1 In most cases, if not in all, the an¬ 
swer will prove a trusty guide through life. 
BREAD-MAKING MADE EASY. 
J N the culinary department, this subject is 
deservedly paramount. Good bread over¬ 
shadows numerous deficiencies in minor de¬ 
tails of the repast, while the presence of no 
delicacy, however tempting, can compensate 
for its absence; but, like rich trimming on a 
shoddy garment, the contrast only attracts 
increased attention to the spurious founda¬ 
tion the dainty is intended to garnish. 
Nearly every neighborhood contains at least 
one woman who excels in the art. Her bread 
is the delight, almost the envy of her sisters— 
at least until they witness the laborious pro¬ 
cess by which it is obtained. This extremely 
particular task is never trusted to the ser¬ 
vant: no, not even to her own daughters, no 
matter how skillful they may be with cake 
and pastry. Even if their young shoulders 
were strong enough to endure the hard work 
involved, they would be sure to be forgetful, 
and a very few minutes of neglect would ruin 
the whole. The dough is worked and raised 
and re-worked several times, and the fore¬ 
noon passes slowly away, ere, with weary 
hands ana aching head, the mother removes 
the snowy loaves from the oven. Many a 
young house-wife has labored and sweated to 
obtain equal results, yet in vain; and almost 
wished herself a native of the South Sea 
Islands where bread grows on trees, and is al¬ 
ways palatable. 
The effect of sour, heavy bread upon the 
health and consequently the happiness of its 
consumers, has been too often discussed to 
need re-discussion here. It is simply the pre¬ 
vention of mistakes of which I wish to speak. 
While the painstaking woman already re¬ 
ferred to, will produce a superior article, 
most of the hard labor she deems so necessary 
is positively useless. The main requisites are 
good flour, good hops, and good potatoes. 
With these essentials, and careful attention 
to the directions which follow, I believe the 
most inexperienced will be satisfied with the 
result, and never again be willing to depend 
on baker’s bread. 
First, make your own yeast, and if you 
have access to a garden plot, raise your own 
hops rather than risk buying those which 
have already lost half of their original 
strength. To make the yeast is a very simplo 
matter: Steep a handful of hops in sufficient 
water to cover nicely. Meantime, grate six 
medium-sized potatoes, over which pour two or 
three quarts of boiling water. The mess should 
thicken like starch. Add the water strained 
from the hops, a tea-cupful of white sugar and 
a table-spoonful of salt. When nearly cold add 
a-quarter of a cup of old yeast; or, better, to 
avoid using so much old yeast, when first 
made take out half a tea-cupful. This will 
soon cool. To it add one tea-spoonful of old 
yeast, and put in a warm place to rise. By 
the time it is light, the bulk of the yeast will 
be cool, to which it may be added. This 
should be allowed to rise to three times its 
original bulk, about three times, stirring down 
binskly each time. Then cover closely and 
put in a cool place for use. Yeast so made 
seldom moulds, but in the warmer months it 
should be renewed once in three or four weeks. 
From the yeast-making to the baking, a 
milk-warm temperature is most favorable 
to the process ; a lower temperature retards, 
while freezing or scalding destroys the leav¬ 
ening properties of the yeast. Never put it 
in a place too warm to bear the hand with 
ease, till it is ready for baking. 
Tor two loaves take one quart of warm 
water, half a cup of yeast, from one to three 
cups of mashed potato, i whatever is left from 
dinner) one table-spoonful of lard or butter 
and two table-spooufuls of sugar. Mix stiff 
and knead for 10 minutes. Cover closely aud 
set in a warm place to rise. I usually set the 
sponge shortly after tea. (Of course, thiscau- 
not be done in winter unless the fire is kept 
"alive” during the night.) In the morning, 
before commencing breakfast, the dough is 
worked for five minutes, then made into 
loaves. By the time breakfast is over, these 
are usually ready to bake. Thus that terri¬ 
ble bug-bear, bread baking is accomplished 
almost before the breakfast dishes are wash¬ 
ed. No extra fire is needed in the forenoon to 
swelter In—only a slight prolongation of the 
one that prepared the morning meal. 
The bread should bake from 15 to 25 min¬ 
utes in a moderate oven. Much bread is ruin¬ 
ed by over-baking. The fresh, sweet taste is 
literally cooked out, leaviug a dry, insipid 
mass. A little practice will enable one to tell 
by tapping lightly on the loaf, when to re¬ 
move it. When baked, it should be taken 
from the tin at once, and placed between two 
folds of cloth to steam. Bread made in this 
way is light, soft, fine-grained and absolutely 
free from the hop taste to which many object 
Just try the experiment with some friend who 
thinks he can eat only “salt-rising” bread, 
and see if he does not relish this; while the 
devotee to the “ hoppiest ” of hop-yeast bread 
will be equally pleased. 
If hot bread rolls are desired for tea, take 
sufficient dough for one loaf, add a little 
more lard, and knead till it is thoroughly 
mixed in. When the sponge is light, roll thin 
and cut with a biscuit-cutter. Dip half of 
each piece in melted butter, fold over on the 
other half and place in the baking-pan. 
When light, set in a cool place till time to 
bake. For rusk, take the same amount of 
dough as for rolls. Add one tea-cupful of 
sugar, one table-spoonful of lard or butter, 
and one egg, well beaten. Knead thoroughly 
and let the dough rise again, then work it 
into biscuit. When they are light, bake in a 
moderate oven. As soon as they are done, 
cover the top with a dressing of sweet cream 
and sugar, equal parts. Butter may be sub¬ 
stituted for the cream. I am sure that no one 
who tries this method will desire to return to 
the old method of kneading and re-kneading 
till it fairly makes one’s back ache to think of 
it; neither will she be worried by the antici¬ 
pation nor mortified by the reality of poor 
bread. ruth Raymond. 
A PARTIAL CONVERT. 
I WAS presented a few days ago with a 
handle dish-cloth which I find very con¬ 
venient, especially in wasning around the 
handles of tea-cups, tumblers, narrow-necked 
pitchers and vases. 1 don’t know that I could 
quite get used to it in washing all kinds of 
dishes; for it is hard to change for one who, 
■for over 50 years, has washed in the old way, 
but there are many persons who cannot put 
their hands into any greasy water without 
suffering, the hands smarting and burning; 
for such this kind of dish-cloth would be in¬ 
valuable. Mine has for a handle a rcund 
stick an inch in diameter and a foot long. 
When the handle is ready, cut enough coarse 
twine into pieces eight inches long to make a 
swab large enough to be wrung easily with 
one hand when doubled. Cut a groove about 
one inch from one end of the handle. Double 
the twine and tie it on evenly around the stick. 
Be sure it is bound on solidly; and it is then 
ready for use. We use one to clean our lamp 
chimneys, only we tie on sponge instead of 
twine, so that there will be no lint on the 
chimney. c . R davis 
Ittt.orcUancou.si ^ti. ertvstng. 
When You Know 
That scores of people 
have been cured of 
Boils, Carbuncles, and 
Scrofulous Sores by the 
i use of 
Ayer’s Sarsaparilla 
why not try it your¬ 
self? As a blood-puri¬ 
fier, this medicine has 
no equal. Listen to 
f ood advice: Take 
yer’s Sarsaparilla, 
and no other. 
“ I had numbers of 
, carbuncles on my neck 
and back, with swellings in my armpits 
and was tormented with pain almost beyond 
endurance. All means of relief to winch I 
resorted failed until 1 began to use Ayer’s 
Sarsaparilla. One bottle of this remedy re¬ 
stored me to health.”—S. Carter, Nashville, 
Tennessee. 
Ayer’s Sarsaparilla, 
Prepared by Dr. J. C. Ayer & Co., Lowell, Mass. 
Price SI: fix. S3. Worth S3 a bottle. 
THE CREAT ENCLISH REMEDY. 
Beecham’s Pills 
For Bilious and Nervous Disorders. 
“ Wortli a Guinea a Box "—but sold 
for 25 cents, 
BY AI.L ItKI GGIMTS. 
GOLD MEDAL, PARIS, 1878. 
W. BAKER & CO.’S 
Breakfast Cocoa 
Is absolutely pure and 
it is soluble. 
No Chemicals 
are used in its preparation. It has more 
than three times the strength of Cocoa 
mixed with Starch, Arrowroot or Sugar, 
and is therefore far more economical, 
costing less than one cent a cvp. it is 
delicious, nourishing, strengthening, EA¬ 
SILY Digested, and admirably adapted 
for invalids as well as persons in health. 
Sold by Grocers everywhere. 
W. BAKER & CO., Dorchester, Mass. 
EPPS’S 
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COCOA 
UPTURE 
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r Truss made to CURB 
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Smith’s Salf-ldjusting Swing StranchionI 
The only practical SWING STUAMCHION Invented 
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IDEAL 
P1TEHTS 
THOMAS P. SIMPSON. Washington, 
D. C. No atty’s fee until patent ob 
tained. Write for Inventor’s Guide. 
Practical Hints 
TO BUILDERS. 
A LITTLE BOOK of 
100pages containing 
solid facts that every 
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know before letting 
nls contracts. Short chapters on tb* kitchen.chlmneys, 
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Philadelphia, Pa 
NEW YORK STATE FAIR 
ALBANY, SEPTEMBER 13 TO 19,1SS9. 
Entries Close August 13. 
For Prize List and new features, address 
N. s. Agricultural Society. Albany. X. L 
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