. 349 
THE LADIES' FLORAL CABINET. 
effect of the heavy velvet. In selecting chenille 
trimmings, care should be taken to choose such as have 
the ends firmly fastened, or else they will soon fray out 
and have a ragged look. 
Many fine cloths, thick enough to require no lining, are 
combined with velvet and made up into handsome 
wraps; shades of brown and dark grays are the colors 
most used in these. Redingotes, similar in shape to 
those worn last season are used again, others are cut 
sacque-shape at the back and shirred in to fit the fig¬ 
ure at the waist-line, heavy cords are then attached 
to the ends of the shirring and loosely knotted at the 
sides, A very serviceable wrap for ordinary wear is 
made iu Raglan style, the body-part of back and front 
cut in ouc pieco, and a slightly draperied effect obtained 
from the dolman sleeves and pleated extensions in the 
back. Jackets are always fashionable, and are especially 
desirable made of the heavy Jersey cloth, which is yet 
elastic enough to cling to the figure; they are usually 
single-breasted with notched coat collar and a fullness 
in the back of skirt to prevent drawing around the body, 
which gave to some of the summer Jerseys an unsightly 
appearance. 
Cloaks for little people, from two to five years, are 
made of velvet with yoke, to which the skirt is slightly 
gathered; deep collar and cuffs of Irish point are used 
instead of trimming. Pleated velvet bonnets, the same 
color as the cloak, are worn with these,.and are made 
similar to the lace caps with wide frills used during the 
summer; a pleating of white lace must be within the 
velvet frill and a flat ribbon-bow, the ends extending 
down for strings, is the only trimming. There are also 
felt shaker bonnets, simply trimmed with a flat bow of 
ribbon which give to the little wearers a very quaint 
appearance. 
For older people the prevailing bonnets for winter 
will be of velvet or plain felt in the various shades of 
brown and dark gray, trimmed with ostrich tips, wings 
and aigrettes. In shape they are usually modified 
pokes or capotes. One in dark wood-brown felt, had 
the entire brim covered with pheasant’s breasts, ostrich 
tips were grouped on one side and a small twist of bias 
velvet completed the trimmings. Wool dress-fabrics, 
corresponding with the costume, are often combined 
with the trimming of felt hats to give them a stylish 
effect. Round hats are large with high, square crowns, 
brims narrow at the back, gradually widening towards 
the front, where handsome ostrich tips, birds or clusters 
of wings are massed. English walking hats are trimmed 
with a long, light gray breast plume on each side joined 
with a knot of black or gray velvet, and worn far 
enough back on the head to fully expose the forehead. 
Turbans and jockey cap-bonnets, made of the material 
of the suit, are worn by young ladies. 
It is said that the fashion of matching all parts of the 
costume will continue for some time to come: not only 
do the bonnets correspond with the suits, but the shoes 
are also of the same color in many elegant toilettes. 
HOUSEKEEPING. 
The Care of Grates. 
What is more cheerful during these raw, cold autumn 
days than a bright open fire! and yet, the housekeeper 
who knows not from experience how to care for a grate 
fire, .and trusts entirely to careless servants, will invari¬ 
ably exclaim they are cheerful, but so dirty; if you but 
touch the fire everything is covered with dust, and the 
pleasure is quite counteracted by the thought that you 
can never have a clean room. Now this is quite unnec¬ 
essary. In the first place, if you will have a little open¬ 
ing made into the chimney on each side of the ash-pan, 
so that the bottom of the opening is on a level with the 
hearthstone on which the pan sets, and the top is only 
a little higher than the ash-pan, you will find that when 
you brush up the grate there will be a draught that will 
carry all the dust into the bottom of the chimney, and an 
occasional cleaning of the accumulations there will be 
all that is needed. A long poker made with a cross¬ 
piece on the end like a letter T will easily draw out all 
that collects. Those who are about having grates put 
in their houses, will find that it is a great advantage to 
, have this provision made against dust, and it could be 
done after the grate is iu place if the chimney has not 
been filled in solidly ■with brick. If the ordinary raking 
and brushing through the day is done with the chimney 
damper open and the blower on, there will be no dust. 
When the ashes are to be carried out and the grate put 
in order for the day, have a piece of old crumb-cloth or 
carpet, about two yards long and a yard wide, to spread 
over the carpet. Take the rug out and shake it, and in 
its place spread down the covering and set all the differ¬ 
ent parts of the grate on it after you have brushed and 
dusted them. Brush toward the fire and do all the 
work you can with the blower on, so the dust will be 
carried away. Whenever the fire goes out have the 
grate cleaned, and the kindlings and coal ‘aid, ready for 
lighting; then, whenever it is needed, there is noth¬ 
ing to do but touch a match to it. 
If a continuous fire is desired, red ash coal is best. 
Its ashes are not as light as that from other kinds of coal, 
and therefore does not fly as easily. To keep the fire 
over night, if it is in good condition, sprinkle some 
chestnut coal over it, or some clean cinders. If it is 
low, rake it slightly, put on some grate coal, sprinkle 
the fine coal or cinders over it, close the damper, and 
you will have a good foundation for a fire next morning. 
Spiced Grapes. 
Five pounds of grapes, two pounds of brown sugar, 
one-half pint of strong vinegar, three teaspoons of 
ground cinnamon, two of allspice, and one of cloves. 
Pulp the grapes; cook the pulp until the seeds separate, 
then put it through the colander. Put one cup of cold 
water on the skins and boil till they are tender; then 
add the pulp and other ingredients, and boil until it looks 
thick enough. They can be sealed in fruit jars or put 
in wide-mouthed bottles and corked, or in crocks with 
a paper pasted over them, according to the climate. 
Pop-Overs. 
One cup of sweet milk, one cup of wheat flour, one 
egg, and a little salt. Stir the milk into the flour, beat 
the egg thoroughly, and add it, stirring it well; pour into 
cup-shaped gem-pans, which are well heated and butter¬ 
ed, and bake in a very hot oven. They will rise without 
baking-powder or soda. Eat them while they are hot 
