648 
THE RURAL NEW-YORKER 
SEPT 28 
the bit of afternoon leisure that so breaks 
up the day; the time for cheerful chat at 
the meal’s close, and the evening reading, 
these all cost little, surely, save tact and 
provision, the right arrangement of the 
day’s tasks, and the best disposal of one’s 
odd minutes. But they count wonderfully 
on the side of household cheer and con¬ 
tentment, they aid wonderfully in preserv¬ 
ing the housewife’s strength and serenity. 
The cheerful look, the willing step, the 
habit of forbearance, the meekness of 
silence when any speech would only irri¬ 
tate. I would count these, too, among the 
things that cost nothing, if I were not 
convinced that these imply or involve a 
habitual self-control, a heart peacefulness, 
a deep-rooted cheerfulness, which it may 
take a lifetime to acquire. They are cer¬ 
tainly unpurchasable by money or indus¬ 
try, skill or learning. 
As I hinted just now, the things that 
cost nothing may help to win for us those 
better things that are among the “must- 
haves,” as we think of life and its issues. 
The treasured scrap of poetry or prose 
that held some helpful thought; the mo¬ 
ments of thoughtful quiet, wherein, per¬ 
haps, both soul and body were refreshed 
for life’s struggle; the neighborly call that 
blessed both her that gave and her that 
received it, and thoughtfulness for others 
that afforded a respite from one’s own care- 
taking, are not these, for the most of us, 
available helps? 
It seems to be too often a part of wom¬ 
an’s work to make something out of noth¬ 
ing. We take upon ourselves such tasks to 
our own loss, and needlessly, oftentimes, in 
the realm of material and practical things. 
But there is a field where such a talent 
may find fitting exercise. If any of us 
find ourselves endowed with this good 
gift, let us make good use of it. 
but must acknowledge and submit to the 
hand of God in it. 
They asked Lokman from whom he 
learned good manners. He replied: “From 
the ill-mannered; whatever in their be¬ 
havior appeared to me disagreeable, that I 
refrained from doing myself.”. 
ontcfstic Qrconcnmj 
CONDUCTED BY MRS. AGNES E. M. CARMAN. 
‘ How true it is no spoken word can 
give 
Form to the best of thoughts which in 
ns live.” 
IN SEASON. 
'• Come out! ’Tis now September, 
Tbe hunter’s moou begun; 
And through the wheat and stubble, 
Is heard 1 he frequent gun 
Tbe leaves are paling yellow, 
Or kindling into red 
And the ripe and golden barley, 
Is hanging down its head.” 
GOLDEN GRAINS. 
T HE OBSERVER thinks that men who 
have no spirituality ought not to have 
any office in the churches. But there is need 
in many offices of a happy combination of 
spiritual life and financial ability. It be¬ 
lieves that such a combination exists and 
that, where the proper steps are taken for 
the selection of officers, we can have such 
men in charge. If any church has chosen 
its officers solely on the ground of financial 
wealth, thus ignoring the spiritual qualifi¬ 
cations, that church has, to its mind, taken 
a long step toward idolatry. 
Dr. Cuyler says that Christ gives 
peace by healing the diseases of the soul. 
Instead of the wretched device of attempt¬ 
ing to satisfy restless and unholy cravings, 
He expels them and brings in the new 
sources of joy. The world’s false peace begins 
in delusion, goes on in sin, and ends in perdi¬ 
tion. Christ’s peace begins in pardoning 
grace, goes on in quiet trust, and ends in 
glory...!•.\T. 
Lyman Abbott says that the results of 
reading are best preserved by communicat¬ 
ing them to others. It is of little use to 
read to one’s self, and never speak of what 
one reads. 
Do NOT permit yourself to make a posi¬ 
tive statement even about a small matter 
unless you are quite sure; for if you do you 
■will find the habit growing upon you, and 
by and by you will begin to make loose re¬ 
plies to questions of great importance. 
Don’t be too certain. 
If you have talents, industry will im¬ 
prove them; if moderate abilities, industry 
will supply the deficiencies. Nothing is de¬ 
nied to well directed labor; nothing is ever 
to be obtained without it. 
Let every dawn of morning be to you as 
the beginning of life, and every setting sun 
be to you as its close. Then let every one 
of these short lines leave its sure record of 
some kind thing done for others, some 
goodly strength or knowledge gained for 
yourselves. So from day to day, from 
strength to strength, you shall build up, 
indeed, by art, by thought, and by just 
will, an ecclesia of England, of which it 
shall not be said: “See what manner of 
stones are here,” but “See what manner of 
men.”. 
Next to the comforts of religion are 
those of friendship and society, therefore 
to be friendless (as to this life) is almost 
to be comfortless; and to those who have 
had friends, but have lost them, the ca¬ 
lamity is the more grievous. If our 
friends are put far from us by scattering 
providences, nay, if by death our acquain¬ 
tances are removed into darkness, we have 
reason to look upon it as a sore affliction, 
^1EPTEMBER is w ith us! She was wel- 
kJ corned by the hunter, for now’ he can 
shoulder his gun, call his dogs, and direct 
his steps towards the fields and woods 
without fear of molestation. But the hunt¬ 
er is not alone in welcoming September— 
the lover of the oyster is on hand to do his 
share in greeting and welcoming back a 
month with an “r” in it! 
The oyster is one of the most easily di¬ 
gested foods known. When an invalid is 
too w r eak and ill to eat or digest any ordi¬ 
nary food, he can almost always digest a 
few r oysters. But if he should be too weak 
to eat even a few of these bivalves, he may 
relish some of the juice—either pure or 
with milk, cooked or raw—and this often 
awakens an appetite for other food. [Au¬ 
thorities tell us that the easy digestibility 
of the oyster is confined exclusively to the 
raw article. Cooking effects a change 
w’hich renders the bivalve quite hard to 
digest.—ED.] 
The oyster seems to have some mysterious 
effect on the lining membrane of the throat, 
stomach, and all digestive organs. I have 
known cases where people have had quinsy 
sore-throats and have been unable to take 
any nutriment at all for days, yet they 
have swallowed raw oysters w’ithout any 
difficulty—thus gaining nutriment and al¬ 
so soothing and cooling the throat. 
Dr. Kitchener, w ho wrote the “Cook’s 
Oracle,” says, in his book: “Shell fish have 
long held a high rank in the catalogue of 
easily digested foods; of these, the oyster 
certainly deserves the best character.” 
It is said that the oyster, with the excep¬ 
tion of the egg W’hich some claim may be 
cooked in over GUO ways, may be cooked in 
a greater variety of ways than any other 
• diet; but, unlike the egg, it is eaten raw’. 
Almost all oyster lovers relish it in this 
form; but it seems to me it is an acquired 
rather than a natural taste. Of course, to 
eat it raw w r e must have it immediately it 
is opened. 
In an old book published in England in 
1817, entitled “Aspicius Redivivus,” we find 
the following: “Nothing appears to com 
mon people more indifferent than the man¬ 
ner of opening oysters, or the time of eat¬ 
ing them after they are opened. Nothing, 
however, is more important in the en¬ 
lightened eyes of the experienced oyster- 
eater. Those who w’ish to enjoy this deli¬ 
cious bivalve in its utmost perfection must 
eat it the moment it is opened with its own 
gravy in its under shell. If not eaten 
w’hile absolutely alive, the full flavor and 
spirit are lost.” 
Thus we see that oysters on the half 
shell were appreciated then as well as now. 
Still that is not surprising when we re¬ 
member that the epicures among the an¬ 
cient Greeks had slaves to stand by their 
tables and open oysters while they ate 
them. 
Just here I might add that the New- 
Yorkers have a sort of a reverence for the 
oyster, and look upon it as do the Phila¬ 
delphians upon terrapin; the Baltimorians 
upon the soft shell crab and the Washing¬ 
tonians upon the canvas-back. 
I might talk on the theme of oysters ad 
infinitum —and yet not say anyt hing partic¬ 
ularly interesting to farmers. They will 
not be likely to care for their oysters gotten 
up into all sorts of fancy dishes—I’m sure I 
don’t—so I will confine myself to a few’ ways 
of preimring them—simple, yet toothsome. 
PLAIN STEW. 
Strain the juice from the oysters into the 
pail in which you wish to cook them: add 
about the same quantity of sweet, fresh 
milk. Place over a hot fire. When this 
liquor comes to a boil add the oysters. Let 
them remain only long enough to get 
heated through. Add a generous lump of 
butter, and pepper and salt to suit the taste. 
OYSTER OMELET. 
Put half a dozen plump, large oysters in 
their owm juice, into a stew pan on a clear 
fire, take them off at the first boil, drain them, 
cut them in halves and spread over the omelet 
(made in the usual manner) when it is ready 
to turn. If the'oysters are large and solid 
the half dozen will suffice for two ordinary 
omelets. As some of our readers may be 
new’ beginners and know nothing of cook¬ 
ing, I might add the u omeletteaunaturcl,” 
as the French say for the plain omelet, is 
made as follows: Three eggs, two table¬ 
spoonfuls of cream (milk will do of course) 
one-half salt-spoon of salt, one ounce of but¬ 
ter. Beat the eggs, cream and salt lightly 
together until froth begins to rise, but no 
longer; pass them through the sieve, if 
there should be any hard bits of yelk. 
Have your pan (iron) hot and w r ell greased 
with butter. Pour into this pan and as 
soon as at all firm turn—etc. 
OYSTER PATTIES. 
Take about 100 fresh, opened oysters; put 
them in a saucepan over a quick fire, and 
let them boil, skimming well of course. 
Then strain them dry, keeping the liquid 
in w’hich you have boiled them. Take 
about three table-spoonfuls of fresh butter 
and the same quantity of flour; mix well; 
put over the fire and let it simmer until of a 
nice color. Then add the liquid in which 
you cooked the oysters, and about two pints 
of sw’eet cream (or milk if you cannot get 
cream.) Season w’ell with salt, pepper, a 
little nutmeg, and a very little Cayenne 
pepper. Then let it boil about 20 minutes; 
strain; add the oysters and finish with a 
little butter. Then take the material 
meant for crust (there are a number of 
ways of making this, and most housewives 
prefer some certain method—but if any 
should wish a special recipe I can furnish 
it) and roll out to the thickness of a quarter 
of an inch, and in a square shape; cut out 
the patties with a tin cutter, round or oval, 
as wished, place them on a cake pan, which 
must not be too thin, and must be wetted 
w ith water. Take one egg well whipped, 
and a few’ drops of milk. “With a brush 
color the tops, without touching the sides; 
then, with a smaller tin cutter (half the 
size of the first), mark the patties, but not 
too deeply, in the center, and slip in an 
oven hot enough to roast chicken. When 
cooked, take out the centers with a small, 
pointed knife. Fill, and then use the 
centers as covers. 
Plain Fry. Select large, firm, fresh 
oysters. Beat an egg and into this dip the 
oysters, then into some cracker dust, or 
finely rolled, bread crumbs. Fry in hot 
butter. Season to suit the taste. Let them 
fry until they are a golden brown. All 
surplus grease may be done away with if 
the oysters are laid on a sheet of clean 
manilla paper for a moment or two before 
serving. 
•‘No dainty yet prepared on earth’s broad range 
Can match thee fresh from out thy pearly cloister: 
Thy name ? We’ll breathe it—Shakespere’s line 
to change- 
Unrlvaled dainty ! sure, thy name Is Ogstet!” 
Apropos of oysters, let me tell the Rural 
readers that they number a rhymster among 
them. A mother was reading something 
about oysters the other evening, when 
some one declared that reading of them 
made his mouth water. The mother then 
promised that on the morrow the family 
should have some. When the morrow 
dawned one of the children called from her 
bed: “Say, I’ve made up some ‘poetry !’ ” 
On being pressed to let the others hear it, 
she blushingly gave the following: 
Wbat Is that frothing, steaming mess. 
Yon chubby little boy stirs ? 
1 suiely think that I can guess, 
It Is—it muDt be—oysters 
The family all laughed and the little miss 
scarcely knew whether to feel offended or 
flattered—still I think she won’t care when 
she sees it in print, and probably you may 
hear from her again. 
DORA HARVEY VROOMAN. 
Black Armour silk is liked. 
Fringes are to the fore. 
Gray felt hats trimmed with black are 
to be worn. 
BONNETS or toques made of the dress 
goods—w’liatever the color—will be em¬ 
broidered and trimmed with black. 
Black dresses will be fashionable this 
winter and will be worn by both young and 
elderly ladies. 
This is the way that Harper’s Bazar 
would trim a gray felt sailor hat: The band 
around the crown is of black velvet with 
two folds of white crape above it. On the 
left is a large rosette of white crape and Zl 
white bird with spread wings. 
A CAUSE. 
T N the Rural of August 31, I read with 
much feeling “A Few Observations on 
Table Manners,” The writer either ha. 
been educated wrongly; had grown up self¬ 
ish; was averse to the society of children 
or was an old maid. The young lady of 15 
was, without question, an only child of a 
thoughtless, indulgent, unobserving moth¬ 
er, who believed that custom and society 
in later life would correct habits so long 
neglected that they had become a part, of 
her nature. The error here lay in the care¬ 
less training of an indulgent mother, and 
business-absorbed father. I hold that 
when the child is old enough to speak, it is 
old enough to understand and reason, and 
what nurse can convey to the tender mind, 
the clear, concise ideas that the loving, 
faithful mother can? Mrs. White’s children 
not allowed to come to the table until 10 
years of age! Sad, indeed! The tender child 
banished from the mother’s presence during 
the most important part of its young life— 
meal time. 
Is a person who is interested in her 
charges only to the extent of her wages, 
and who knows naught of motherly in¬ 
stincts and feelings, capable of guiding and 
directing the manners of a child? Not 
half of the nurse-girls can read and write, 
and that they, with their stunted and 
starved minds, to say nothing of worse 
failings, should be given the entire charge 
of young children, (as is often the case) cer¬ 
tainly shows criminal negligence on the 
part of the parents. 
True, there are exceptions, but I speak of 
the masses. We pick up Bridget just from 
the Emerald Isle, who cannot speak a word 
without a brogue, and commit the infant 
to her charge—she to mold the impression¬ 
able mind and to cultivate refinement! 
Take the child from the nursery when old 
enough to sit alone in its little high-cliair, 
and place it by your side at the table, and 
then in gentleness but with firmness begin 
its education “in table manners.” You 
will be astonished at the advancement 
made through observation alone. 
The best bred families I ever saw were 
those who received their training in the 
very lap of infancy. I visited a family 
where the child of two and a-half years of 
age occupied her place at the table with as 
much grace and ease as any of the guests; 
never speaking unless spoken to: always 
asking with a “Please give me” etc., and 
when through she would sit quietly till all 
were through, when she would say, “Papa, 
please excuse me,” and when answered 
would bow to the guests and go to her play 
quietly. This child never asked for a dish 
until it was passed and when helped would 
say: “Thank you!” If you wish your 
children mannerly you must set the ex¬ 
ample. Your manners must, however, be 
such as are not taken off and put on upon 
occasion. They must be with you every 
day, every meal, every hour. Never ask or 
give without a “please;” never accept with¬ 
out a recognition of the favor. But talk 
about a child not being allowed to come to 
table until 10 years old! Why not say 20 
as well. Begin its training when it is not 
older than two years of age; and with a 
gentle, loving hand guide it, and you will 
be astonished at the progress made. Have 
a bib and a table tray, and go gently to 
work. Away with all interference. Keep 
cool under all circumstances; have complete 
control of yourself and before you can 
credit it, you will have a little lady or 
gentleman at your table and you will have 
been the molder. What do you know of 
the actions, talk, examples; what of the 
ptisceUancou$ % dmti.oitig. 
When Baby was sick, we gave her Castorla, ’ 
When s he was a Child, she cried for Castorla, 
When she became Miss, she clung to Castorla, 
When 6lie had Children, she gave them Castorla 
