266 
AMERICAN AGRICULTURIST. 
[July, 
ness in the world. Like grown-up people, they use 
up daily, or waste by exercise of ali sorts, by mere 
bodily combustion too in keeping the body warm 
with blood, a large portion of the nourishment 
they get from food. This daily wastage must be 
made good. Children have not only to repair the 
daily waste, but to go on budding up new bone, 
new muscle, new brain, as they grow from day to 
day. Their food should contain nourishment for 
all parts of the system, and they should have 
plenty, but they should be accustomed to such 
plain fare that they can readily stop eating when 
their hunger is satisfied, and not go on nibbling 
merely to gratify the palate, thus forming habits 
of gluttony. 
Cake and pastry have but little, and pickles have 
scarcely a particle of nourishment in them, and 
they almost invariably do the system positive harm, 
in greater or less degree, when taken into the 
stomach. The harm may be so little and the over¬ 
coming influences so strong, in the way of out-door 
exercise and other healthy conditions, that no evil 
result may be apparent; but all our diseases are 
caused by violations of hygiene in some respect. 
We are not always personally responsible for these 
violations, since our sanitary conditions are not 
always within our own control, never indeed en¬ 
tirely so; but where we can help ourselves we 
ought clearly to do so. 
Large and Small Washings. —There is more 
than one way to “ save washing.” There is a right 
way and a wrong way, and each of these ways in¬ 
cludes many details. Of course, I am writing for 
people of moderate means. Some housekeeping is 
done “ regardless of expense,” and regardless of 
everything but the personal wishes or whims of its 
directors. “ Household ” articles on domestic 
economy are not read or desired in such establish¬ 
ments. But we who have to look after the small 
arts of living comfortably and healthfully, and at 
the same time with true economy, must give earnest 
thought to all departments of our housekeeping. 
I know a woman who always used calico night¬ 
gowns for herself and children because they would 
not show dirt like white ones, and could be worn 
a longer time without washing. But the colored 
gowns were as much soiled as white ones would 
have been. White garments can be more thor¬ 
oughly cleansed, by strong suds, washing fluid, 
boiling, and bright sunshine, than can colored 
ones; so I think it a mistake to use colored night¬ 
gowns with an idea of saving washing in that way. 
This does not exactly apply to the use of gingham 
or hickory shirts by farmers. A man who works 
in his shirt sleeves is likely to soil the outside of 
the garment so very soon that he does well, if he 
wishes to keep a decent appearance during the 
days while he must wear the same shirt, to have it 
made of some material that does not show spots so 
easily as white cotton, but of fast colors that will 
bear boiling. 
Nor do my remarks about night-gowns apply to 
children’s dresses and aprons. The darlings look 
“sweet” in white frocks, but I know so much 
more than I once did about the cost of those dainty 
garments that my admiration is by no means un¬ 
mingled with distrust. The first cost may be 
trifling—no more cents per yard than a good ging¬ 
ham or delaine perhaps. But when the little roly- 
poly is dressed in its spotless gown and turned 
loose to play— Oh ! But you don’t turn it loose 
to play with white dresses on ! No, and that is 
just the pity of it. There is where you are paying 
altogether too dear for your whistle. You may 
spend money in vain for medicines in the effort to 
buy for a pale and puny child the rosy cheeks and 
bright spirits and cheerful voice and promise of 
long life which you have sacrificed to its white 
dresses in the eflort to keep them clean. 
A mother may resolve that she will eat her cake 
and have it too—that she will keep her child in 
clean white dresses and not restrict his healthy 
rough-and-tumble exercise out of doors and on the 
floor. Think it over well, loving mother. How 
many dozen little white garments can you afford to 
make on your sewing machine each season ? How 
many can you wash and iron weekly ? What hours 
of reading will you give in exchange for these 
labors of love—the sewing and the laundry work ? 
Can you keep your child in spotless robes and your¬ 
self in the cheerful spirits that go along with un¬ 
strained nerves and a body not overworked ? 
Our ideas of beauty have their foundation in 
some perception of spiritual truth, however dim 
or poorly conceived. Pure and spotless robes are 
beautiful, and no one dreams of a heaven without 
them. I too long for them, and gladly believe that 
when the kingdom comes on earth good gowns 
and white robes will belong to everybody’s ward¬ 
robe. But at present I would not take as a gift 
the wonderful white gown which my neighbor re¬ 
gards as a great triumph of art. It is so fearfully 
and wonderfully made,with its ruffles and tucks and 
puffs and skirt over skirt that no one but its owner 
can be trusted to iron it. This task takes her just 
one whole day, she says; and the complicated gar¬ 
ment can be worn only a few times before it has to 
have a fresh washing and ironing. 
Neither do I envy the hired girls their ruffled 
white skirts. Annie would tell me at eleven o’clock 
that the ironing was all done but a few pieces, and 
in the middle of the afternoon the kitchen fire 
would still be raging, while Annie’s red face was 
bowed over the ironing-board, where her own puffs 
and ruffles on her white skirts were being smoothed. 
Plain hems for me! And white skirts only with 
very light colored dresses ! And very light dresses 
only for the leisure hours, and not then if they 
make me fear to have the children run in from play 
to hug and kiss me. 
Give us plenty of undergarments—separate ones 
for the day and for the night, so that these 
may be changed and cleansed as often as once a 
week at least. But there is a great saving in the 
labors of the laundry if most outer garments be 
made of colors and materials which can be worn a 
long time without showing slight spots or stains, 
but which can be brushed and aired in the sun¬ 
shine, and sponged in the places most exposed 
to soiling. 
Colored table-cloths save a good deal of labor, 
and if large oil-cloth mats or japanned paper trays 
be slipped under the children’s plates the cloths 
will look clean enough to use a long time, especially 
if carefully folded in the same creases each time. 
Folded paper under the children’s plates will 
serve in an emergency. The use of table bibs will 
save the children’s aprons a great deal, and if these 
are of rubber they need not go into the w'ash. 
----- -«©**—-- <*>-- 
What Shall we Have for Breakfast ? 
BY MISS J. J. O., WOODBOUBNE, SULLIVAN CO., N. Y. 
Being a farmer’s daughter, acquainted both by 
observation and experience with many needs of 
farmers and their families, I venture sending a few 
hints. I esteem no one thing more essential to the 
success of farmers than that of having breakfast 
well and promptly prepared, so that they may be 
able to avail themselves of the early, cool morning 
for their own work and that of their teams. By 
proper forethought in making allowance for the 
next breakfast when cooking the dinner, the accom¬ 
panying lists can be prepared by any active house¬ 
keeper in half an hour. Of course, if potatoes and 
meats are to be cooked, they must be made ready 
over-night, coffee ground, etc., to spare the vexa¬ 
tion of uncomfortable haste in arranging the break¬ 
fast. Coffee is supposed to be served at each meal, 
that being our usual breakfast beverage, although 
chocolate, tea, or water may be substituted if de¬ 
sired. The kinds of meat may be varied with the 
season, to include fowls, fresh fish, veal, mutton, 
or whatever is procurable or desirable; and similar 
variations may be made in the fruits. It is some¬ 
times a grateful change in midsummer to leave out 
meats altogether, and add more fruit, either raw or 
cooked. Potatoes are mentioned in the lists be¬ 
cause it is taken for granted that every farmer has 
them ; but those who relish other vegetables, an 1 
give them place in the garden (as every farrr.ei 
should do), will often exchange them for or supple¬ 
ment them with some of the many other healthful 
vegetables. No breadstuffs appear in the lists, as 
it is assumed that bread, buckwheat, graham, or 
Indian meal cakes will be served each morning ac¬ 
cording to season or preference. 
It has always seemed to me that none have better 
opportunities for an abundance of good food than 
farmers, providing their wives and daughters ap¬ 
preciate their position as they should, and will give 
to the preparation of the meals the amount of 
thought and care that good cooking requires. I 
fancy that I hear some hurried, overworked house¬ 
keeper saying: “ Oh ! do not speak of putting out 
any more work or thought on cooking than we now 
do.” Far be it from me to add to the burdens of 
the already over-tasked American farmer’s house¬ 
hold; but permit me to whisper a doubt of our 
work being always just as well systematized as it 
might be, and just as much pruned of extra duties. 
I do not purpose to carry this subject out, as it 
could easily be, to the extent of an entire volume 
or more; but I must say that it does not appear to 
me necessary for even independent, middle-class 
farmers and their families to seek the adoption of 
furniture, equipage, and dress indulged in by peo¬ 
ple of more wealth though less independence than 
farmers; every mere luxury bringing with it added 
care. Ah, tired house-mother! Leave the ruffles 
off the children’s clothing, put aside the extra 
stitches and the extra rubs; prepare a simple, 
healthful, early breakfast (for starting right in the 
morning is a good foundation for going through 
the day right), and let every member of the house¬ 
hold have a pleasant memory of the dear old farm, 
its quiet reunions around the breakfast-table, and 
a thousand other possible reminiscences of peace 
and beauty to take with them not only through the 
toils of present days, but through other years, 
when they may too truly become only memories to 
its scattered flock. 
Breakfast Lists. —The articles in parentheses 
refer to different seasons : 
Sunday. —Baked potatoes; roast beef from pre¬ 
vious dinner, set in the oven until hot; stewed ap¬ 
ples (pie-plant); rice pudding. 
Monday. —Potatoes, from previous dinner, cut 
in slices and heated or warmed over by dropping in 
hot fat, like crullers ; roast pork, cold ; cucumber 
pickles (cut cabbage) ; raspberries, fresh or canned. 
Tuesday. — Boiled potatoes; salt mackerel; 
chopped tomato pickle (lettuce); pie, apple (pie¬ 
plant or cherry). 
Wednesday.— Baked potatoes ; broiled beef; 
tomatoes, canned or fresh ; stewed apples (straw¬ 
berries, cherries, etc.). 
Thursday. —Codfish, Agriculturist's mode of 
cooking ; boiled potatoes; cucumber pickles (mar- 
tynias, etc.); canned plums (baked pears). 
Friday. —Broiled ham and poached eggs; ap¬ 
ples, stewed or baked; rice pudding. 
Saturday. —Potatoes, warmed over by slicing in 
just water enough to keep from burning, to which 
add butter and seasoning; broiled steak ; chopped 
tomato pickle; cherries, canned or fresh (black¬ 
berries, grapes, etc.). 
-- ^-4 - * 9 m -- 
Skidding Sassee.—Mrs. T. H. L. 6ays: 
“For the benefit of those who do not have milk in 
plenty, the pudding sauce mentioned in March 
last can be made very nice by taking the same 
quantities of sugar and butter, adding water in¬ 
stead of milk, letting it all boil together, and when 
boiling pour slowly on a well-beaten egg, not put¬ 
ting on the stove again; when nicely thickened 
by stirring pour into a dish on wine and nutmeg. 
I use this recipe often.” 
- -v-t — - 
Lemon Custard.— By Mississippi.—Take 
four eggs, beat them well; add six table-spoonfuls 
of sugar, three of butter, half a tea-cupful of rich 
cream, and juice of two lemons. Beat all the in¬ 
gredients well together, and pour on crusts and 
bake. This quantity will make three ordiuary- 
sized custards. 
