March 9 
To every ^ 
person mentioning this j !>^ 
I paper vve will send, abso- ^ 1 
|l^B\ lately free, four beautiful Paris ^ ■ ■ = 
Elxposltloir model pianos In 
miniature. The illustration here- 
wltli is a reproduction of one. All ^ 
we ask is that the person shall be y 
genuinely interested in pianos. If 
you intend to purchase a piano, either 
now or at some time later, we will 
gladly send this embossed set to you. 
These miniatures have been made at 
great cost. They are the most expen- 
^ slve advertisement we have ever Is¬ 
sued 5 we believe It will pay us, because the i 
beauty of these models can not fail to win k 
your admiration. With the miniatures we 1 
will send our SOUVENIE CATALOGUE tell-' 
lug how to have 
Music Free 
for a Year 
20th CENTURY EoTimM Free to All 
Our 120 Page 60th 
Anniversary Illustrat¬ 
ed Catalogue of Plants, 
Koses, Bulbs, Vines, 
Shrubs, Fruit and 
Ornamental Trees, 
Seeds, etc., mailed 
free to all appli¬ 
cants. Offering for 
the first time our new 
sensation rose,Winnie 
Davis. 60 Green¬ 
houses and 30 Acres, 
Address & NEUNER. Louisville, Ky, 
fT 
One of a Series of Anecdotal Papers by 
Ex-Spcakcr Galusha A. Grow 
Embodying his personal recollections and 
impressions of such men as LINCOLN, 
SEWARD, CLAY, BAKER, HAMLIN, 
BENTON, CHASE and STANTON. 
To Appear in Early Kumbers of 
THE SATURDJiY 
EVENIMG POST 
OF PHILADELPHIA 
The Saturday Evening: Post will be Sent 
to Any Address Three Months (13 Weeks) 
on Trial on Receipt of ONLY 25 Cents 
We will also send, without chargee, a copy of each 
of the two books: “The Young Man and the World** 
and “The Making of a Merchant,” These books are 
reprints of tlie best of the famous scries of articles for 
young men which appeared in the Post, written by such 
well-known men as ex-Prewiderit Cleveland; 8ena- 
torlteverldae: former Keiiutor John J.lngalU; 
Harlow N. iTlirinbotliam, of Marshall Field & Co.; 
Kobert C. Oga en, of Wanainaker’s, and others. 
The CurtU PiiblUhlng I'oiupany, Philadelphia, Fa* 
From Day to Day. 
I would not be a selfish child. 
For early I was taught 
To give a part of all I have. 
As generous children ought; 
Not keeping everything myself. 
But sharing it with others, 
So, when I had the whooping-cough, 
I gave It to my brothers. 
Last Winter I was kept at home; 
The doctor came each day. 
We had a card outside our door 
To warn our friends away. 
No one might come to visit us, 
Yet, doing what I could. 
I gave my scarlet fever 
To half the neighborhood. 
And so it was with measles, 
And so with chicken-pox; 
I gave them to my little friends 
On three surroundings blocks. 
And now that w'e are well again. 
It makes me laugh—Ha! ha! 
To think that when I had the mumps, 
1 gave them to papa! 
—Harper’s Bazar. 
« 
A NEW way of serving poached eggs 
is to pour browned butter over the toast 
before putting the egg upon it, and 
sprinkling the whole with finely- 
chopped pickles. ^ 
The chon, or cabbage-like rosette of 
velvet, satin or soft silk, is now used 
high up on the left side of the bodice, 
near the shoulder. It is only becoming 
to slim figures in this position. Some¬ 
times it has two short ends of ribbon or 
silk, each finished with a gilt spike. 
* 
A BEADEU in New York State gives 
the following as a tested recipe for cur¬ 
ing hams: One ounce salt to every 
pound of meat; one ounce saltpeter to 
every 25 pounds meat; one quart mo¬ 
lasses to sufficient watei’ to cover 100 
pounds meat. Leave in pickle from foui 
to six weeks, this depending on size of 
hams. Smoke according to taste. 
* 
Chakges are made that some whole¬ 
sale druggists of Baltimore, Md., have 
been using wood alcohol instead of the 
pure medicinal alcohol in manufacturing 
Jamaica ginger, the results endangering 
life and health. Pure alcohol costs $2.45 
a gallon, while the wood spirit costs but 
75 to 80 cents, thus enormously increas¬ 
ing the manufacturer’s profits. It is to 
be hoped that anyone guilty of such an 
atrocious adulteration of a familiar 
household remedy may be fittingly pun¬ 
ished, We say atrocious advisedly, 
since this material, freely used as a 
familiar household remedy to allay pain, 
may lead to most dangerous results 
when so adulterated. 
* 
Among handsome white shirt waists 
shown are some of white linen with a 
damask finish, heavily embroidered all 
over in an elaborate design. Another is 
of linen having yoke, cuffs and band 
down the front of cream linen lace 
edged with narrow linen braid. Last 
Autumn, when the flannel waists came 
in, the manufacturers tried to introduce 
a tight fit, without pleats or tucks, but 
women refused to buy them. The fact 
is, a basque-fitting shirt waist is unbe¬ 
coming and absurd, and this Spring we 
see none of this model. Small tucks 
seem to be used much more than gathers 
as a means or obtaining fullness. 
• 
WiiAT TO Eat suggests snipping up 
cnicken for salad with shears, instead 
of the wearisome chopping. The idea 
came to a southern housekeeper who 
was preparing to make salad for a 
church entertainment, when her pa¬ 
tience gave out at the thought of so 
much chopping. Suddenly it popped in¬ 
to her head to try the shears—a bright. 
Farmers’ 
Combinations 
By Honorable 
J. Sterling Morton 
The former Secretary of Agriculture dis¬ 
cusses Farmers’ Combinations from the 
farmer’s viewpoint, and tells what can 
be accomplished by their getting together. 
The 
Grants 
OF THE 
Senate 
nilIII tine sorts 25c. Livonl, pink; 
UmiLIMO Mary D. Hallock, yellow; Oban, fawn; 
Constance, white. ’20 kinds, $1. Catalogue fiee. 
H. F. BUUT, Taunton, Mass. 
new pair she had, for this part of the 
work. It proved the greatest kind of a 
success. She says she just sat comfort¬ 
ably back in a chair and snipped and 
snipped away at the firm portions of 
white meat, filling the mixing bowl with 
trimly cut pieces, very different from 
tne straggly, ragged-looking bits that so 
often find their way into salad through 
careless chopping. The celery she treat¬ 
ed in the same way. Besides its labor- 
saving advantages this plan gives most 
appetizing results in the dainty uniform¬ 
ity ol the chicken cuttings. 
Rural Recipes. 
Bring cakes of Scotland’s oatmeal gray, 
And German barley brown. 
By all the rye of Russia lay 
The wheat of Egypt down, 
And pour the rice of east and south 
From Amalthea’s horn— 
Their savor shall not tempt a mouth 
That knows good Indian corn. 
—Credit Lost. 
Potato Dumplings.—Boil six large 
Irish potatoes and mash, seasoning with 
one-half teaspoonful salt. Place on a 
board. Add to this one egg and one- 
half cupful fiour; knead into a dough. 
Roll out into strips, one-half inch thick, 
and cut into inch lengths. Sprinkle the 
pieces with fiour, so that they are quite 
dry. Place enough of the dumplings in 
a saucepan of boiling water to allow 
them freedom to swim, and allow them 
to boil about eight minutes. Remove 
the dumplings from the water, with a 
perforated spoon, to a hot frying pan, in 
which one cupful bread crumbs have 
been browned in about two tablespoon¬ 
fuls butter. All of the dumplings can 
be placed in the pan at the same time. 
They should be stirred from time to 
time, until nicely browned, keeping a 
small fire under the pan. Serve hot. 
Pigs’ Feet in Jelly.—Scrape and clean 
half a dozen pigs’ feet. Cover with boil¬ 
ing, slightly salted water, and simmer 
for half an hour, then drain and rinse 
them. Put on in a clean kettle and 
cover with vinegar and water in equal 
parts. To two quarts of the liquid allow 
one teaspoonful and a half of salt, one 
tablespoonful of sugar, one small bay 
leaf, half a dozen cloves, half a dozen 
tiny red peppers, one sprig of thyme 
and two sliced onions. Simmer steadily 
until tender, place the feet in a jar and 
boil the liquor until it is reduced one- 
half. Strain it through double cheese 
cloth over the feet and keep in a cold 
place. 
Date Puffs.—Two eggs, one cupful of 
sugar, one quarter of a cupful of butter, 
the same of milk, one teaspoonful of 
baking powder and fiour enough to make 
a thm batter. Stir in one cupful of 
stoned dates; fill muflEin cups half full 
and steam 30 minutes. Serve with a 
liquid sauce or with sweetened cream. 
Corn Fritters.—Drain two cupfuls of 
canned corn from all moisture and add 
two well-beaten egg yolks, a little salt 
and pepper. Sift one-half teaspoonful 
of baking powder with one-half cupful 
of fiour, add the whites of the eggs, 
beaten to a stiff froth, and milk for a 
soft batter. Mix altogether and drop by 
spoonfuls into hot fat. These may be 
cooked on a griddle, if preferred. Or 
Over a quarter 
of a mlllloik 
gatlsfled 
customers. 
EistaUllshed 
over fifty 
years. 
Cocoa 
is of Unequalled Value as a Household Beverage. Econ¬ 
omical, Easy to make—Easy to Digest. Exquisite Flavor. 
Sold at all grocery stores—order it next time. 
Cooking Dried Fruit. 
THE RURAL NEW-YORKER. 
•V 
[ Woman and Home ] 
make the corn into a custard, still serv¬ 
ing it as a vegetable. To the contents 
of one can of the corn add milk to ren¬ 
der it quite thin. Season with salt and 
pepper, add a piece of butter and three 
beaten eggs. Bake 30 minutes. 
Dried California fruit is usually 
cooked the wrong way, says a writer in 
What to Eat. I had to go to Santa Clara 
County, the heart of the orchard region, 
to learn how it should he done. There, 
when stewed apricots came on the table, 
clear, luscious semi-spheres, exquisite 
in fiavor, and melting in the mouth, I 
asked my hostess: 
“How do you cook these? With what 
are they flavored?” 
“Flavor apricots?” And then she 
spoke her mind. 
“Even the very best cook books tell 
you to soak the fruit before cooking, 
which is to spoil it at the start. Instead, 
have plenty of warm, not hot water, and 
wash each piece separately. Use two 
bowls. Put the fruit in one, with the 
water, and have the other empty, to re¬ 
ceive it as it is washed. Rub each piece 
of fruit between your fingers, manipu¬ 
lating it and pulling the edges into 
shape. You want it to look as much like 
fresh fruit as possible. When all the 
fruit has been transferred from one bowl 
to the other, pour on fresh warm water 
and repeat the process. If the apricots 
are comparatively fresh, three or four 
waters are sufficient; if they have be¬ 
come dry and hard you will need five 
or six. When the fruit becomes flexible, 
and not until then, it has been washed 
enough. Peaches must be washed until 
no scum rises to the top of ihe water 
left in the bowl. This scum is the fuzz 
from the peach skins, which are invari¬ 
ably left on in drying the fruit. Prunes 
need but little washing, and very gentle 
handling. Washing the fruit in tnis way 
softens it without extracting the juices, 
as is done by soaking. 
“After the fruit is washed, put it into 
a porcelain kettle with enough hot water 
to cover it fully, and granulated sugar. 
The quantity of sugar must be regulated 
by the tastes of your family—tastes dif¬ 
fer greatly in this respect. A heaping 
tablespoonful to a pound of fruit is the 
minimum quantity, a teacupful the 
maximum. The last named quantity 
produces better results in the appear¬ 
ance of the fruit; a tablespoonful is too 
little to make the fruit quite clear. Cov¬ 
er the kettle and stew steadily, taking 
care not to boil hard, until the fruit is 
clear, about 15 minutes from the time it 
begins to stew.” 
cider Machinery.—Bend for catalo^ne to Boomer k 
Bosohert Press Co., 118 West Water St., Syracuse,N.V 
ORCHIDS 
We are headquarters for Established 
and Imported Orchids, in the United 
States, Our new price list is now ready 
Cut Orchid Flowers, 85 and $10 per box. 
LAGER & HURRELL, 
Oichid Growers and Importers, Summit, N. J 
