954 
The  RURAL  NEW-YORKER 
July  14,  1923 
From  Day  to  Day 
And  Let  Us  Sleep 
“Turn  Thou  the  key  upon  our  thoughts, 
dear  Lord, 
And  let  us  sleep  ; 
Give  us  our  portion  of  forgetfulness, 
Silent  and  deep. 
“Lay  Thou  Thy  quiet  hand  upon  our 
eyes 
To  close  their  sight ; 
Shut  out  the  shining  of  the  moon  and 
stars,, 
And  candlelight. 
“Keep  back  the  phantoms  and  the  visions 
sad — 
The  shades  of  gray — 
The  fancies  that  so  haunt  the  little  hours 
Before  the  day. 
“Quiet  the  time-worn  questions  that  are 
all 
Unanswered  yet ; 
Take  from  the  spent  and  troubled  souls 
of  us 
Their  vain  regret ; 
“And  lead  us  far  into  Thy  silent  land, 
That  we  may  go, 
Like  children  out  across  the  field  o’ 
dreams, 
Where  poppies  blow. 
“So  all  Thy  saintf? — and  all  Thy  sinners, 
too — 
Wilt  Thou  not  keep. 
Since  not  alone  unto  Thy  well-beloved 
Thou  givest  sleep?” 
- VIRNA  SHEAR!). 
London  (Ontario)  Free  Press. 
* 
Remember  that  pineapple  mixed  with 
red  raspberries  makes  quite  as  delicious 
a  preserve  as  strawberries  and  pineapple. 
Our  proportion  is  one  part  pineapple, 
two  parts  berries,  three  parts  sugar. 
* 
A  recent  inquirer  who  wished  to 
make  fruit  jelly  for  sale  asked  us  the 
quickest  and  cheapest  method  of  making, 
and  what  substitute  could  be  used  for 
sugar.  Of  course  a  sugar  substitute  could 
not  be  used  without  conflicting  with  the 
Federal  pure  food  law.  but  this  inquirer 
seemed  to  be  starting  with  the  wrong 
idea.  Homemade  jellies,  pickles  or  pre¬ 
serves  sell,  not  because  they  are  cheaper 
than  the  commercial  product,  but  be¬ 
cause  they  are  considered  better.  They 
must  have  individuality  and  excellence. 
We  think  a  farm  woman  with  plenty  of 
fruit  to  work  up  would  do  well  to  get  in 
touch  with  large  high-class  boarding 
houses  in  nearby  towns,  and  seek  advance 
orders.  Domestic  help  is  now  so  scarce 
that  the  keeper  of  a  boarding  house  will 
find  it  quite  difficult  to  do  much  canning 
or  pickling.  Canned  goods  “direct  from 
the  farm”  will  appeal  to  the  boarders,  for 
they  would  be  put  up  while  fresh.  We 
feel  sure  that  opportunities  are  increas- 
'ng  for  this  work. 
We  are  asked  to  repeat  the  recipe  for 
uncooked  pepper  hash,  which  one  of  our 
readers  calls  the  easiest  made  and  quickest 
ready  of  any  relish  she  has  tried,  but  she 
thinks  a  little  brown  sugar  an  improve¬ 
ment  : 
IWash  and  dry  five  large  green  peppers 
and  one  red  one,  remove  seeds  and  chop 
shells  quite  fine ;  chop  fine  a  good-sized 
cabbage,  and  place  with  the  peppers  in  a 
b6wl,  mixing  well.  Add  two  tablespoons 
of  brown  mustard  seed,  three  tablespoons 
of  salt  and  enough  good  cider  vinegar  to 
cover  the  whole.  Stir  well  together  and 
put  into  pickle  bottles.  Ready  for  use  in 
two  days,  or  will  keep  for  Winter  use. 
* 
The  housekeeper  who  sends  the  follow¬ 
ing  method  of  canning  string  beans  in 
brine  prefers  it  to  the  cold  pack  method : 
Nine  generous  cups  of  beans,  tipped 
and  broken,  one  cup  of  sugar,  one  cup  of 
salt,  just  level  full.  Mix  and  stand  over 
night  (they  make  their  own  brine)  ;  fill 
jars  full  of  beans  and  pour  brine  over; 
then  seal  airtight.  When  cooking,  pour 
boiling  water  over  twice  to  freshen.  Then 
cook  the  same  as  you  would  fresh  snap 
beans. 
Canning  in  the  Oven 
Canning  meat,  nowadays,  is  certainly  a 
very  simple  trick.  The  pressure  eanner 
is  wonderful,  and  for  those  who  possess 
one  the  canning  problem  is,  no  doubt, 
solved.  But  the  majority,  I  dare  say,  are 
still  without  this  convenience.  We,  of 
course,  are  of  this  majority,  and  we  con¬ 
sider  the  bake  oven  method  as  best,  next 
to  the  pressure  eanner. 
The  jars?  Any  of  the  modern  snap- 
top  jars  are  the  best,  as  they  are  most 
easily  sealed.  We  always  cleanse  the 
jars  thoroughly  after  the  contents  have 
been  removed,  but  before  they  are  refilled 
another  perfect  cleansing  is  of  vital 
importance.  The  jars  should  be  washed 
with  clean  soft  cloths  and  hot  wa¬ 
ter,  using  a  good  washing  powder.  A 
powder  that  will  not  make  the  water 
sudsy  is  best.  A  stiff  brush  should  be 
used,  and  the  bottoms  of  the  jars,  insides 
of  necks  and  outsides  of  necks  under  the 
wires,  well  scrubbed,  not  forgetting  the 
inside  where  the  name  of  the  jar  is  print¬ 
ed.  For  this  purpose  especially  do  we 
prefer  to  use  a  new  toothbrush  of  the 
largest  size  obtainable,  and  extremely 
stiff.  When  the  jars  are  clean,  rinse  with 
hot  water,  and  dry. 
New  rubbers  should  be  used,  first  al¬ 
lowing  them  to  soften  in  warm  water. 
When  this  has  been  done,  and  the  jars 
dried,  they  are  ready  to  be  filled. 
With  beef  we  do  thus.  Cut  the  raw 
meat  into  pieces  of  a  size  that  can  be 
easily  slipped  into  the  jar.  With  a  long 
fork,  press  down  each  piece  snugly,  so 
that  no  holes  or  empty  cox-ners  can  be 
seen  through  the  glass.  Fill  the  jar  to 
about  one  inch  from  the  top.  Add  salt, 
one  teaspoon  to  the  quart.  Also  add  a 
piece  of  suet  the  size  of  a  silver  dollar 
and  one-half  inch  .thick  (however,  if  the 
meat  has  enough  fat  on  it,  this  will  not 
be  necessary).  Put  on  rubbers,  cover, 
and  half  seal.  Set  the  filled  jars  on  the 
back  of  the  stove  or  in  the  warming  clos¬ 
et,  that  they  may  become  warm  gradually 
before  putting  in  the  oven.  If  the  oven 
is  so  hot  as  to  scorch,  the  oven  door  may 
be  left  open  for  a  few  moments  before 
putting  in  the  meat.  Set  the  jars  into 
a  large  pan  (such  as  is  used  for  baking 
cookies),  and  push  into  the  oven.  From 
the  time  the  meat  starts  to  cook,  it  should 
continue  cooking  for  from  two  to  three 
hours,  or  until  as  tender  as  desired,  or 
according  to  the  age  of  the  animal.  When 
done,  draw  pan  out  of  the  oven,  seal  jars 
one  by  one,  and  allow  to  cool,  when  the 
outside  of  jars  can  be  washed  and  the 
tops  of  jars  wrapped  with  paraffin. 
Pork  can  be  preserved  in  the  same 
way ;  also  veal,  though  veal,  and  some¬ 
times  pork,  need  not  cook  so  long  as  beef. 
To  can  chicken,  we  use  only  the  most 
fleshy  and  boneless  parts.  Fill  to  about 
one  inch  from  top  of  jar,  add  salt,  but  no 
fat,  and  add  enough  fresh  water  to  reach 
to  middle  of  jar.  Put  on  rubber  cover, 
and  half  seal.  Cook  in  the  oven  for  one 
hour  and  a  half.  But  if  the  chicken  is 
quite  young  less  time  for  cooking  will  be 
required. 
We  much  prefer  this  method  of  can¬ 
ning  meat  to  that  of  partially  cooking  the 
meat  before  placing  it  in  jars.  When 
cooked  this  way  it  loses  nothing  of  its 
delicious,  rich,  savory  flavor.  Indeed,  it 
has  often  been  mistaken  for  freshly  pre¬ 
pared  meat,  although  it  had  been  canned 
a  year.  Also,  it  is  more  convenient  to 
can  this  way  than  to  place  the  jars  of 
meat  in  water  to  cook.  Neither  beef,  veal 
nor  pork  need  have  any  water  added  to  it 
in  order  to  insure  its  keeping,  but  one 
may  add  as  much  water  as  desired  when 
preparing  the  gravy. 
The  juice  of  the  meat,  when  cold,  will 
be  jelly.  This  jelly  of  the  beef  and  veal 
is  the  pure  extract  and  can  be  given  con¬ 
sumptives  and  very  weak  persons,  to 
build  up  the  body.  The  chicken  jelly  is 
the  best  food  that  can  be  given  to  in¬ 
valids.  either  when  dissolved,  as  broth,  or 
cold.  When  canned  in  this  way  the  meat 
can  be  converted  into  roasts  by  simply 
placing  it  in  a  pan  or  roaster,  setting  it 
in  the  oven  and  heating  and  allowing  it 
to  brown  a  little. 
HILDEGARD  KUW  ARSKY. 
Tennessee  Notes 
Rain,  rain,  rain !  Farmers  lamenting 
because  the  soil  is  too  wet  to  work  out 
the  corn  and  tobacco,  or  sow  the  small 
grain  for  Winter  feed.  Harvest  will  soon 
be  on  hand  ;  quite  a  number  yet  use  the 
scythe  and  cradle,  though  real  good  cra- 
dlers  are  becoming  scarcer  every  year. 
Wheat  has  not  been  damaged  to  a  great 
extent  by  the  freeze,  but  fruit  of  all  kinds 
very  scarce  in  this  part  of  the  world.  Ber¬ 
ries  a  plentiful  crop  where  there  are  ber¬ 
ries  ;  dewberries,  blackberries,  raspber¬ 
ries  and  strawberries  grow  wild  here, 
and  it  is  no  uncommon  sight  to  see  sev¬ 
eral  heads  bobbing  around  the  fence  rows 
and  over  the  pasture  fields  in  search  of 
stray  berries ;  though  the  passing  years 
have  wrought  many  changes  and  one  of 
them  is  the  scarcity  of  the  briars  that 
used  to  be  so  plentiful  and  so  well  loaded 
with  the  luscious  fruit. 
We  picked  our  crop  of  currants,  three 
quarts,  so  no  doubt  we  will  get  very  tired 
of  currants !  Gooseberries  are  my  fa¬ 
vorites,  and  perhaps  for  that  reason  fail 
to  be  profitable.  A  green  worm  devas¬ 
tates  the  foliage  before  the  fruit  matures. 
[Controlled  by  powdered  hellebore.] 
We  have  41  of  our  young  turkeys ;  they 
would  like  to  fly  up  somewhere  now  to 
spend  the  nights,  but  at  the  present  date 
they  have  been  cooped  every  night.  We 
never  feed  them  except  at  their  coops, 
which  are  some  distance  from  the  house, 
and  we  never  have  them  to  hunt.  They 
are  fed  all  the  c-ornbread  they  will  eat 
when  we  let  them  out  of  a  morning,  and 
along  about  four  o’clock  we  can  see  them 
walking  up  and  down  the  bottom  looking 
towards  the  house  for  someone  to  come 
with  a  pan  of  bread.  And  how  hungry 
they  are;  such  fluttering,  hollering,  and 
eating  until  their  hunger  is  satisfied. 
Thelma  wanted  turkeys  too,  because 
Lee  had  turkeys,  so  I  gave  her  12  eggs  to 
set  under  a  turkey  hen  that  -was  broody. 
I  don’t  know  what  all  she  had  bought 
with  her  turkeys  and  how  she  did  grieve 
when  the  rats  burrowed  under  the  hen 
and  stole  five  of  the  eggs.  We  gave  her 
15  hen  eggs,  and  so  perhaps  all  together 
she  will  have  a  small  bunch. 
Bantie  still  has  her  five  chickens,  and 
it’s  a  most  amusing  sight  to  watch  them 
hovering.  One  chicken  is  well  nigh  as 
large  as  the  mother.  Sometimes  she  has 
both  feet  off  the  ground,  but  she  takes 
their  pushing  and  crowding  as  a  matter 
of  course,  and  never  seems  to  be  worried. 
The  worms  have  begun  to  sample  my 
early  cabbage,  and  this  evening  I  gave 
them  a  good  dose  of  insect  powder  and 
covered  each  head  with  a  large  cabbage 
leaf.  The  leaf  helps  to  catch  many  of 
the  worms  ;  have  counted  as  many  as  10 
worms  on  a  leaf  early  in  the  morning.  I 
have  tried  so  many  remedies  in  the  past, 
but  one  hates  to  see  them  eaten  up ;  I 
planted  my  late  cabbage  seed  in  the  hill, 
and  do  not  think  I  shall  ever  be  so  fool¬ 
ish  again.  A  hard  washing  rain  ruined 
one  row,  and  the  others  are  just  a  few 
plants  here  and  there. 
Our  twin  grandsons  and  their  sister 
Gladys  stormed  us  today.  No  rug  hook¬ 
ing  went  on  while  they  were  here,  but  as 
usual  there  was  a  coverlet  under  way,  so 
what  time  one  got  to  sit  down  work  went 
on  just  the  same. 
Our  Sunday  school  seems  to  be  falling 
behind  in  attendance  ;  so  many  more  in¬ 
teresting  things  at  a  distance  that  those 
who  own  cars  or  can  get  away  to  go  at¬ 
tend,  but  what  can  one  do?  I  should  like 
to  see  some  kind  of  an  organization  got 
up  to  interest  the  young  folks,  and  some 
of  the  children  want  exercise  for  chil¬ 
dren’s  day,  but  it  seems  as  if  there  is  no 
one  to  take  hold  who  knows  how.  Any¬ 
way,  I  think  we  will  try.  If  we  fail  it  is 
just  us,  and  we  never  know  what  we  can 
do  until  we  make  the  effort. 
B  e  must  raise  money  to  dig  a  cistern 
and  buy  a  pump.  The  work  will  not  cost 
anything.  As  j7et  the  county  has  not 
furnished  us  any  seats.  We  borrowed 
seats.  One  has  to  just  keep  digging  on 
the  commissioners,  and  others  following 
the  same  plan,  too.  mrs.  d.  b.  p. 
The  Girl  and  Her  Books 
It  is  the  right  of  every  girl  to  have  a 
room  of  the  farm  home  for  her  very  own. 
This  room  need  not  be  expensively  fur¬ 
nished  ;  in  fact,  the  keynote  of  the*  girl’s 
room  should  be  simplicity.  Its  furnish¬ 
ings  should  be  dainty  and  in  perfect 
taste.  It  is  a  nice  custom  for  the  girl  to 
collect  in  this  spot  of  her  own  things 
which  are  given  her — pretty  linens,  pic¬ 
tures  and  substantial  articles  for  the 
dressing  table  that  will  last  for  years. 
Every  girl  should  include  her  own"  desk 
as  one  of  the  articles  of  furniture  of  this 
room  _  of  hers ;  a  place  where  she  may 
keep  in  order  her  own  writing  materials, 
her  personal  accounts,  her  letters  which 
are  to  be  answered.  Above  all  else,  this 
girl  must  needs  have  her  own  bookcase 
where  she  may  keep  her  own  books. 
There  our  girl,  who  is  just  emerging  into 
womanhood,  may  gather  into  this  sanctu¬ 
ary  of  hers  her  choicest  friends.  She  may 
be  sure  they  are  true  friends — friends 
who  will  be  always  the  same.  From  them 
she  may  get  inspiration,  counsel,  knowl¬ 
edge,  amusement. 
First  among  her  books  comes  the  Book 
of  Books,  which  should  always  be  on  her 
bedside  stand.  And  this  book  she  should 
read.  From  a  purely  educational  stand¬ 
point  the  Bible  cannot  be  overlooked.  It 
contains  history,  and  it  contains  our 
choicest  literature.  If  you  wish  to  read  a 
sweet  story,  open  your  Bible  to  the  Book 
of  Ruth  and  read  it  at  one  sitting.  For 
beauty  of  diction,  for  simple  and  dig¬ 
nified  style,  read  your  Bible.  Nothing 
in  the  realm  of  all  literature  can  equal  it. 
The  Bible  is  held  up  as  a  model  to  all 
students  of  English  who  are  striving  for 
perfect  forms  of  expression.  So  I  say 
from  a  purely  educational  standpoint, 
girls,  you  cannot  neglect  your  Bible. 
But,  after  all,  it  is  not  from  this  stand¬ 
point  that  I  want  to  urge  you  to  read 
your  Bibles.  Go  to  your  Bible  seeking 
divine  guidance.  Don’t  forget  the  Old 
Testament,  nor  forget  the  New.  The  two 
are  dependent.  Do  not  go  to  your  Bible 
with  a  spirit  of  criticism,  but  go  as  to  a 
well  when  you  are  thirsty — go,  and  drink. 
The  Bible  is  a  safe  guide  for  your  every¬ 
day  life,  and  if  you  depend  upon  its 
teachings  as  you  should,  you  will  never 
go  very  far  astray  from  the  path  you 
wish  to  follow.  Just  now  I  went  up¬ 
stairs  and  got  out  my  oldest  Bible — one 
that  my  mother  gave  me  on  my  tenth 
birthday.  I  carried  it  with  me  from 
place  to  place  all  during  my  girlhood. 
Many  verses  are  marked — the  fly  leaves 
are  written  full.  Whole  chapters  that  I 
committed  to  memory  are  marked.  Many 
times  during  those  stormy  years  I  turned 
to  that  little  book  for  help. 
Right  here  let  me  quote  from  another 
beloved  volume,  Ruskin’s  “Pearls  for 
Young  Ladies.”  He  gives  a  list  of  Bible 
chapters  which  his  mother  required  him 
to  commit  to  memory — enough  to  fill  a 
page — and  then  he  says :  “And  truly 
though  I  have  picked  up  the  elements  of 
a  little  further  knowledge — in  mathemat¬ 
ics,  meteorology  and  the  like,  in  after¬ 
life — and  owe  not  a  little  to  the  teach¬ 
ings  of  many  people,  this  maternal  in¬ 
stallation  of  my  mind  in  that  property  of 
chapters,  I  count  confidently  the  most 
precious  and,  on  the  whole,  the  one  es¬ 
sential  part  of  my  education.” 
Other  books  you  may  read  at  odd  mo¬ 
ments,  but  the  Bible  should  be  read  seri¬ 
ously  and  at  stated  times.  There  on  the 
little  stand  by  your  bedside,  within  easy 
reaeli,  it  should  be  read  the  last  thing 
before  you  sleep,  and  perhaps  the  first 
thing  in  the  morning.  No  matter  what 
your  creed  or  belief,  you  cannot,  dare  not, 
neglect  your  Bible. 
Accompanying  your  Bible  on  that  little 
bedside  stand,  it  is  well  to  have  a  little 
book  of  devotions  to  feed  your  spiritual 
life.  There  are  many  of  these  books 
printed.  I  can  recommend  from  my  own 
reading  the  following:  “Following 
Lhnst  ’  by  Tompkins;  “The  Manhood  of 
the  Master,  by  Fosdick ;  “The  Man 
.V“"¥.  J.esus,”  by  Robert  E.  Speer; 
Studies  in  the  Life  of  Jesus  Christ,”  by 
Bosworth.  J 
An  intimate  and  wide  acquaintance 
with  books  is  the  work  of  a  lifetime,  and 
oui  gills  cannot  hope  to  cover  so  very 
much  of  the  ground  they  would  like  to 
co)  er.  But  today  when  there  are  so 
many  books  printed,  and  when  there  are 
also  so  many  worthless  ones  printed,  it  is 
well  to  choose  one’s  reading  carefullv 
and  especially  the  books  that  you  wish  to 
have  the  beginning  of  your  own  librarv 
which  we  are  here  discussing.  In  this 
day  when  magazines  abound  and  are  filled 
with  so  much  splendid  reading,  it  is  easy 
to  get  into  the  habit  of  allowing  all  of 
ones  time  for  reading  to  be  consumed 
with  magazines.  But  after  all  the  mag¬ 
azine  reading,  while  you  cannot  neglect  it 
and  be  well  read,  is  more  or  less  ephe- 
meral,  and  it  is  easy  to  get  into  the  habit 
of  neglecting  books.  If  you  girls  just  let 
it  be  known  in  your  famiiv  circle  what 
books  you  especially  want,  no  doubt 
brother  and  father  and  mother  will  tie 
seeing  about  those  very  books  when  your 
birthday  rolls  around,  or  at  Christmas 
time. 
One  of  the  first  books  I  owned  was 
Longfellow’s  complete  poems.  This  was 
given  me  in  the  Household  Edition,  and 
when  I  had  expressed  my  pleasure  in  this 
particular  edition,  other  volumes  of  the 
poets  I  liked  especially  were  given  me 
They  are  substantially  bound,  and  have 
served  me  well  for  years.  Tennyson, 
Browning,  Whittier,  Lowell.  Brvant— ah. 
how  much  joy  they  add  to  living!  School 
does  a  great  deal  for  you  in  the  way  of 
pointing  out  the  best  in  literature, ‘  but 
don’t  let  your  study  of  the  poets  end 
there.  Purchase  these  beloved  books 
one  at  a  time,  read  them,  commit  whole 
poems,  make  them  your  very  own.  Right 
on  the  bookshelf  of  youi  own  room  you 
may  have  the  deepest,  choicest  thoughts 
of  the  sages  of  all  ages,  and  you  mav 
make  them  your  own.  You  should  know 
Shakespeare,  Milton,  Poe,  Browning,  and 
now,  when  it  requires  so  little  effort  for 
you  to  commit  a  whole  poem,  commit 
stanza  after  stanza.  Your  mind  will  be 
enriched  for  all  time  with  the  expendi¬ 
ture  of  this  bit  of  youthful  energy,  and 
the  day  will  come  in  all  too  short  a 
time  when  you  cannot  commit  so  readily. 
I  can  repeat  readily  whole  poems  that  I 
learned  when  I  was  16— Milton’s  “Son- 
net  on  His  Blindness,”  “The  Daffodils” 
(iv\  adsworths),  and  manv  others — but 
the  poems  that  I  learned  last  year  have 
a  way  of  slipping  away — and  I  have  to 
hunt  up  a  copy  of  the  poem  to  help  my¬ 
self  out. 
And  then  there  is  history.  It  does 
sound  bookish,  does  it  not,  to  think  of  the 
modern  girl  reading  history  for  pure 
pleasure.  But  given  an  interesting  his¬ 
tory,  a  good  fire  on  a  stormy  day,  and 
perhaps  a  box  of  chocolates,  and  me- 
thinks  this  girl  would  have  no  trouble 
losing  herself  completely.  At  least  it  is 
well  to  have  a  pretty  good  idea  of  Froude. 
Hume,  Fiske,  Macaulay,  Motley  and  our 
Wells.  Open  Wells’  masterpiece,  his 
“Outline  of  History,”  at  most  any  place, 
and  but  a  few  pages  need  be  read  before 
one  is  deeply  interested. 
For  interesting  reading,  procure  a  copy 
of  one  of  the  books  written  about  great 
women  of  our  comparatively  recent  years. 
You  girls  may  go  out  into  the  world  "along 
with  brother  and  make  your  own  career. 
You  may  enter  any  profession,  any  uni¬ 
versity.  But  do  you  know  that  it  is  dur¬ 
ing  only  comparatively  recent  years  that 
all  these  doors  have  been  opened,  so  that 
now  you  may  enter  any  of  them?  What 
a  wealth  of  interesting  material  has  been 
written  concerning  the  noble  and  bril¬ 
liant  women  who  opened  these  doors  for 
you.  One  book,  “Some  Remarkable  Wom¬ 
en,”  was  given  me  when  I  was  but  a  girl. 
I  remember  yet  flow  thrilled  I  used  to  be 
reading  those  biographies,  and  what  an 
inspiration  they  were  to  me. 
Probably  if  you  girls  were  to  state 
your  preferences  you  would  say,  “Well, 
just  give  me  a  good  novel.”  That  is  but 
a  natural  feeling.  A  novel  may  be  of  ab¬ 
sorbing  interest,  and  entertain.  Here 
there  is  wide  room  for  selection,  and  I 
would  not  have  you  ignorant  of  our  great 
novelists.  But  choose  wisely.  Do  not 
read  a  novel  merely  to  be  entertained. 
There  is  the  one  novel  which  you  will 
read  for  the  keen  character  studies — 
there  is  another  that  you  will  read  for 
the  beauty  of  description — there  is  an¬ 
other  that  you  will  read  for  beauty  of 
style.  'In  one  novel  you  will  be  deeply 
interested  in  the  plot,  and  will  give  to  the 
book  careful  concentration  and  attention. 
In  another  you  will  not  be  sure  that  there 
is  any  plot  (Dickens,  for  example),  but 
you  will  be  intensely  interested  in  char¬ 
acter  development,  and  the  way  certain 
characters  react  to  circumstances. 
