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PEHORNING CATTLE. i Oace Barbarous Practiee Performed .2% Without Cruelty Now. The practice of dehorning cattle )ace met with the disapproval of the people generally, many of whom were Ignorant of the cause and method employed. The object of the custom is to prevent injury to the weaker :attle by the horns of the stronger. There are always vicious brutes among cattle, which gain the su. premacy and delight to keep it by re rusing to allow others to go before them or to drink at the same trough. Those who have experimented on their own cattle claim that the suf fering of the weaker from the horns Ir cla crPlar A cow's aR.M of the stronger Is constant and un necessary. In shipping cattle in cars Dr confining them In circumscribed spaces the long horns are not only dangerous in giving wounds, but take up a good deal of spare room. It was demonstrated that twenty per cent. more cattle could be stored In a car by having their horns removed. - In view of this, and in considera tion of the huge numbers of cattle developed at the ranches each year, it was suggested that the horns be removed. S o m e quick, ready method was de sirable, whereby the horns could fbe cut off in a * few seconds, saw Ing being not only tedious but much In o r e trouble $ome. Theinstru t en t especially designed for this Purpose is here Illustrated. T h e operation is ac co mplis hed by one man. The NoRN cUTTEF- cow Is driven into a chute, about sixteen feet long, four feet wide at the rear and two and two and one-half feet at the front, By means of straps and ropes its head Is fastened securely down to the side !f the chute. The operator then takes the dehorner, the opening in which is large enough to admit the largest bull horn, which is embraced between two cutting edges, and the swing levers are short fulcrumed so as to push the sliding knife with im mense power. The knife slides in guide grooves. so that it cuts in a true plane and can not be dislocated by a sudden movement of the animal. The rate of speed is placed at sixty heads per hour, and it is advisable to perform the operation only during~ the fall, winter or spring. They should not be dehorned in summer because of the hot weather and flies. An expert is usually employed to per form the operation. In the Went th4 tpractice has been adopted extensively. Nothing Wasted. In all large cities there are to be found tracts of low-lying waste land which is being filled up with ma terlal deposited there by the ash carts. The accumulated heaps of rubbish, unpromising as they lookr, are a great boon to the very poor, who ~are certain to And in them some thing that can be sold to the junk dealer. A "professlonal" picker mayI earn ten or twelve dollars a week at the work. The ways and means are legion by which these people manage to eke out a living from the stuff which they find here. They clothe themselves to a certain extent. Shoes, hats, garments of every description are picked out and appropriated. Those which are not worn by the finder are sold to the second-hand clothier. Nobody need want coal who lives near a dump. Bags of it are daily taken away by the pickers; they sell all they cannot use at the rate of ten cents per hod. Many dump pickers make a business of sell ing rags. Armed with a curious im plement like a clam fork, the'y clus ter around each ash load as it Is deposited on the ground, poking over the contents. Every available piece of cloth is quickly appropriated, the dirt shaken out, and those pieces which prove to be garments that promise most favorably are carefully laid aside for further examination. Often garments are found which can be washed and renovated and serve a very useful purpose for a needy famn ily. Old shoes ara found in abund ance. Those in the best condition are sold to cobblers, who repair them and sell them. Money Is sometimes found tucked away in an old pocket book or in the pockets of east-off gar ments. This becomes the property of the finder. Old books and maga zines, of which there are many, are sold for book stock. Newspapers find sale at piano manufactries, where they are used for paeking the instru ments. Like maany- other hard toi! ers, dump pickers compilaini of hard times, and regret more fortunate days. Owing to the increasing thrirt of householders, the ash lo~ads do) no~t yield nearly so prolltably as they once did. There is always t he chanzc- of finding something valu ti -,however, and, strange as it !ii:y -e:m, the wo:k rossesses a e--rtain fascination for those who engage~ in it. For cleaning s Iver andl tbrtanu:la Vsa one-ta'f 'o-.znd of to.p. thre~e t:able sp~ionsful of spirits of~ turpentine and half a tumbler of waer la- it boli ten minc'es: rd-i six tbeapacnsful. of sp'rits of bart.sh ra. M\ake a suds of ttas E~nd wa 'h silver with it. Tli'ent to a G;ood Phtte. J'eniist-30, I've no I -(I:o ta yet2 sitting inl my ottee du~r.rin ray un *t d such a pexular thig huad Me--l've becen delegated ty ouir class so get points for a new CURRENT _FASUO S. This season's lingerie shows many rich combinations of laces and em broidery, but a great change in mater Ial, cotton weaves being of such per fection that they largely replace the dne linen formerly usej. There are many artistic alterations in shape and style, designed to aid the fashioalat.1 sheath effect of outside garments. The silk, lisle and other fine woven articles of underwear are perfect in shape and flnsb. The dainty chemise, In exquisitively fine cambric or linen lawn, has again asserted itself. It is cut to fit very closely to the figure and is finished around the neck and arms with delicate embroidery or narrow lace or ri;bon. Drawers are cut extraordinarlly wide with plaitings and rufflings of leci and embroideries which are caught up on the outer side of the leg with pretty bows or rosettes of ribbong. This ar rangement shows the long garters fastened from the corsets. These long suspender garters are things of beauty of pink, blue or yellow silk elastic, ending in rosettes of satin ribbon. The daintiest of nightgowns have a Watteau back falling free from a cluster of gathers at the neck and full fronts from below a round or square yoke of embroidery or lace. This yoke is edge d with a fall of edging to corres pond, which is very full over the shoul ders the ends back of the armholes, or is carried up to the neck after forming a deep curve on either side of the full ness. The Deck has a frill, and often one is carried haif way down the front. The seeves are full, with gathers at the armhole and below the elbow, finishing with a frill of the edging below a wrist and of beading through which ribbon s run and tied on the outside. Another ribbon is tied around the neck, and from tiny rosettes at the neck in the back are brought long ends of riblon trat. tie In front over the bust, with short ends. CLrset covers of the Empire shape are tue general favorite and come in white, pink or blue nainsooK or lawn edged with lace having a straight back and long fechu fronts that tie or lap to the back. Z.uave efect3 have a short one piece back and round jacket fronts, ikewise edged with lace. They are nearly high in t:e back, with a space in fi ont between the edges. Oher de signs are ,a mass of embroidery or !ace, with a V, round or square neck and have the lower portion full or plain, accrdlng to the form of the intended wearer. Much worn and LRed is tl'e jaunty I olero corset cover rounded at the back, with long ends tyingr in a loose knot on the bosom, trimmed with exquisitely fine embroidery done on the cambric and finished with very narrow real lace. The material is so soft and transparent that it takes up an infinitesimal space. Everything this summer is white, either lawn or linen;even silk is now be coming unpopular, exceptfor petticoats in the soft colored tints, which can tinue in favor as Wing more service eble. Sumimer pettIcoats are more elegant then ever, so elegant and so expensive that it seems a pity to cover them up. All kinds of silk, from the Inexpensive taetas to the rich brocades, are em poyed in the construction Ok these dainty articles of dress. Flowered foulards of good quality are very desir able for this purpose,and when trimmed with lace flounces threaded with baby ribbon, they are, well, not a per:fect illustration of economy~but exceedingly pretty. Some of the silk petticoats are made with crinoline facings to m ikeI them set out, and some have a fine wire braid at the bottom which gives the No. 2251 hoop skirt effect, but these are only worn by.ths few, the soft clinging skirt still being the favorite. any elegant under sairts are made of miichins-plai:ed crepon, trimmed with thread lace insertion, and lined with bright colored foulard. A pret ty white silk crepon skirt has three box iai ed ruffi -s cut in the selvedge and 'rimmed with lace. Colored batiste is sometmes used for petticoats. Any heer soft material can be made straight with a hem at the top for a drawstring, by means of which the fullness Is drawn to the back, orcut in flve pieces sightly gored at tbe sides. W hite petticoats are becoming popu I r agin, but they a e to be classed - o 2254? ~C ON' T . A n , N o. 2 253. ,mong the luxuriesfor they are simi,, mn inde'.cribabla m S3 Cf scrft, WiHOM lace anud muslin. They mie made sheer fine niainsook or lawn covern with lace flounces and decked wi! ribbor. They aie rather expensive f, the averag-e woman's purse, but mut, can be Saved by nwalking them at homn o~r nearly hialf the extravagaut pri demanded is for the work. A i yard flounce of alternate rows of la and embroidered insert i )i, edlged wi a, lace rufil and headed with mnsertiu tbrough which ribbon ii runi, maa0PS rery p~retty skirt. In the present day an extreme a::' t-Is' >erfection of finishi is demanded InII ,he etais ofa woan' tolete shl anai o sipiit e )ral itwllb fon . nr n leuint l xcytoewoP ~e 4 sow inNo 2231. Th nsat 22K SI, xinso -iibo fuon seo slkuwefr nte of chemis nihgown and drawes f scfta lov ace adsi. They is cu sqaent sek, borere waitho aorulo lawncoe rhich lribbfonsdaw and eced ci ibn Thules ad atthefron en fu owh. aThae woraers purye, btu ave the sae byrimming carre up tbr dtermaided is fcrvo The worht Are.: ard aflqunce yokernatepos of eir arinand stodreis eang ehede ithriough wAc rieep fill ofn laebo ern the yokesn a teandingem cila fored n aril of ~it sa. rEaLDERLY lADe.--The a dnressind elusio this suiotsmae o whitt:S aiy f it mur e sures twent-tre .ce ogadi woyrswd tt >tom The ede ofte u se oer edeorfltheo ga rt isoi eed with a rw o ltchig.Th le.ise caemie is chollowedreut al nek --drc wt ufh fI The cheme with colhirette, of can brie, is triiaied wii', an embroidere ruuile. w ih t., a tInhud he --titche hrm. The r:.l i l:ei!e I by a beal. i__ thro U"ghfi wtihii a ri 1'oU is drawr -,.--Scnia Coi:TEjs. -For tid corset, an open lattice formed of row of tape connected and shaped Iy whalE boie and steel easings is mule, bot edges are bound and the upper one or nazcenited w!1i a narrow edge of em broidery. N o. 21->9. C::rhro.N Gows.-T .e mr terial for this gown is blue and whit strip;ed crepun,trimmed with blne satt ribbon and la:-t. T'he bodice enter the s!;irt, is p!tred at t:e w:st an, at the front i- gatihered to r yoke com osedI of bands of ribbon and lace. Th sIeeves have a draped puf at the tou ::!I are edged at the waist with a lac frili hemi1ld by at ruche. The skirt i I rimlta i with thice ru*ele of the dres abileV. 2 6.-Con:-r Covrn wrn LAI Tor.- -White cambric is used for thi cover, which is joined to a deep yok composed of standing rows of Valen ciennos insertion, edged at the opej throat with a lace frill headed by heailing, through which narrow ribbol is drawn. A similar frill forms th sleeves )INNER WINsS. While there is no absol-ite rule tha is invariably followed in the cuoine e dinner win-, cistoim in lie tus thi li Thteet :s most acceptalo at 1he be ginning of the dinner; the more stim ul ding, fall-bodied wimeS are prefer. ab'e from the releves or retatl.ve to tho roast; sweet, rich wiue, lik tue fini Uirundles nid ci :;gties are smit ab e for I~ Le ecoud coarse; the lupior and cordials are approved W tun ti dezssert; and a dash of Cognac for thi ped coffee, or a demi-tasse, with the car the noir, end the dinner satisfactorily Iges sometimes at small, choice dinners nen champagne glace or frappe is serve and throughout; this charmpagejae is frozer in- in the origiual bottles, in the- saan ver manner as the frozen carafes, fo 'ith about two hours, or until semi-liqnid it is then roared into wi 'e mothlIt . flagons, which can be closed with i at glass stopper, and served at once: thc m- half frozen champnie will retain iW are consstonev in the igoflgn-i bottle: for about fifteen or twenty minute. nt.' after it is remove.1 from the freezer. ers As has already beon S -id, the nam in- Ler of wines served depends upon the be - character of the dinnLer. At a small ;er- dinner, a good Dor(canic wino inrv be I is served throughent. Vag iu- of it Ieing .ry. Placed upon the table sl:ghtly chilled; r-st carafes of wator and crac"ed ice shoild also be on the table. The best saeces sion of wines at a small dinner is a white wino, such as Sauterne, or sherry, as far as the entrees; then claret to the roast; and, with and after the ro-st, iced champagne. As mauy .lasses are placed beforc each gues as t era are wines; and tiny should be, as Enskin says, "radiantly clean. 4 ol0; ed glasles lre used for wh:te au I lbine wines. Gaests who take i. win rany it er tura dowrn the glag:s, oir by a ia forbid thes a':tendait filling th em; u lbeu tile wine is p)oared haJt not dr-uk, th~e fact is very conspiceois. TCi wo' nos are ponred from tlle right *hind of the gnest, the glasses not be sug q ii e tited: the semvnt mentions the name of each wine before he ponrs t, so that the guest may decline it if he wishes to do so. At a family dion nr, ale mr be served itih crackers and chees. A t an claborate dinner, a gool sue -cession of wones is as follows: upon the tab~e decanters of chilled Sherry- and .ladeira, one of each bein:g near - ~ienough to the host toi permit hi:n to pass~ the-m; a goodi Iorleux or claret -fn iae is, the wmel havmng necn slight y chilled befo)re pourinig it from thle ho-thes Adl the winos whieh are iced, -and poured fro.-n the origiinal boti 1, Ishould lie held with a npkin. Tuie Burgutndies shoal be aboult the temi d perature of the room in winter, aud of a the outer air in summer; thle Saaternes -N shoiluhl be slightly cooled, aul poure d fr ~om the original bottles. All ti e sp tvrkliig wines shoul.d be in coolers, un tiu rigmal bottles; aibottle of chamn .pagne in a cooler shiold be on the floor "1at thi" right side' of the host. With the shellfishi a white Burgundy or good I auterne, such ai Cha~blis or Chateau Y quemn, is most acceptable; the same ~ines, or sherry, with the soup; if the so-ip is turtle or terrapin, punch or old Mideira is called for; witu the ~,fish, a good Sainterne, Moselle or hock; when large removes or releves are as served, ani old Madeira is in place; with the entrees the claret comes, and ale arter them the Pb-nan panch or sorbet; for if any wine is served c re it su:ld be Bu3~rgundy, which m a rematia duringt the service of ti e roast niuhess it is re itlaeed with champagne iced in coolers; es; wth thle large sweets, old port or iSMadeira is appropriate, an I then all *the large wine-glasses ex~cp: th3 ones in ia used should be remnoved. A wirm awine is required when there are several icedt sweets, and with ice cream Canton guger is acceptable; with the canidied fruit and nuts, the liquors and cordidls are placed, witI small glasses; and brandy is served wiih black coffee, If any of the dinner wines re-appear at dessert, fresh glasses are set upon the tal 1.3 with them, and a bottle is always pI iced ne ar enough the host for him to pans it. The chilling of wines is acompushed by keeping them in a cool celhr, or in sammer byv pl-ac:ng the bottL. a in freshlv drawn water, not ice water. CAilling is not icing. Walile an ordin ary Bordeaux or table claret is gener ally preferredt by Americans slightly --hi , epileo e4 are inclinel to treat Iheir ehotee cla'-ets like Burgundy; in co:dl v eath ur the wine mtiy remllin 'i on the .il!aboard in the d:ning roo a a - i it acanires the temperature of the inva; or, if thecre is not enough time wfor that, the bottle may be3 placed for u. two or three minutes in a pail of luke warm water; tile water must niot be hot, only warm enoughi to develop the earoma of theC wiae. Some Amermrans Sspoil time thrior of claret by putfting e lamps of ice in the glsSe conltarinig h itwen it is liked v ry cold it is best a, clareteul-p r Iunch. ry Ad Lblt z, says5 a F; encht papr, spelllne a his na-i'ie with eustonary feli':ily, and of Rutb ni once gave a conceri in a little 'U French t own in 1h pt lrfece of only fifty g. peo~p:e, i::e.uin t e 1 :y. lin spite of ~a t...s --all numrab'r t! e milcianls Sur n- passed thlemONeln s Ti en Id 7.t id at :iressed the asemnildy. "Gentlemen,"' nu- ad he, "and Madame, I think you'v-e . 1(: 4 e nonll1htusic. WaJtl yout ao us thue - or to stup with ui,?" T'he tupper Icost n iearly l y IilimiS. Nr-t evening a ier was [:ll. Therte Cra mnany - som what neIec-ted y. anists sn-1 re Pits amlon-! us who naight tab th h- t5. - omno- &QOn - r -2 2 53. R band an iuch dei. TLe edge of !leeees and fly-hip inne the e6 scatlloped aInd worked with whbita li ross. ~The d.rawi (rs haive a yoke b cut double f~ihdwith draw-sti and button and blthole. Te lo /s parts are tuced an d fLuishe~d m embroideredl scalloied chges. No. 2254 a~swr~u.U -The plainl dawers atre finished the bottom with, threeo rows of hi stitching in tile hem. Tile tops gathetred t.> a yoke-basvl which- isi ished withi a drawving string and b ton anid buittonlef. The drar. gathered to it hand of emibroidered vy sertion at the ror shirred y! twVeenl thef fgrinII:.,-l srips- of ibi f tion i Ich bi t .'.m. The lkaut 'd e tiged1 with a b ey fi m of enbroidi 1 The topps are,3 ':cb-d like the f .o 2259 a~ ~ NV 0. 2'.A NorGo .-Teg -thrigh o: wie anbi-Z t-mbheieread frills with a el sthd hem auich th~.' de ofp meauveecoor and orkt ibbnt match i nes -rwn T rat t~hae was and bos outhe sleeves.l iThbnc irws f anshd bth at narowhand, with 1o p| t r turn ed ovrfrl .e bewenised g ' thrillieesaeed verylland Noed 2in1 the ex o s o falli i:~ abo. e le des are fishewt! galtoee m)ah. be~i bhi Tn aceid ut tnleso 'Ilwie den bricehcs ta a brd eof embroiderd Smrn late The oev ae sluredti sacquweat the~ let f wtel i~ cbic in dCi': a~ tcke la e 1ide h t and e be'olhare and cuhc hve~ arthe ing Theseon -acque is mad nainook irme wt mbod an rbbn Th saqe sgahr at1d jone byanro edgt Iok o in to;telwreg the garme.J isbree wtnet 7. nud a -l once yLai Two sbrsaerna h as i *n the cqu isdani yaibb -,o- , to ykc rh or erabroianzry i .stke and shem a:-e inhedc ofb er b trui er cdfrg. .t is eten sed < the sholes byhcc buttry u andut rANO WOr, OHILD'S Sr AT. ft is, I think, an undisputed fact that hildren of the present day are most becomingly and healthily attired, both ityle and materials being conducive to ;he attainment of both these ends. In -he matter of headgear this is especial .y noticeable, the soft, pretty pongee . 2ats and dainty washing sun bonnets md hats being so becoming and pro ective. As promised, 1 will explain iow a child's sun hat can be most 3 easily and economically made at home. Lt is one of the newest styles of the 100 season, but is not difficult or expensive :) that account. The hat is composed Df white embroidery, trimmed tith ribbon, and is suitable for children from three to eight years of age. To make it you will require 2 yards of emtroidery, 5 inches in width, 1 of ribbon 2; inches in width for trimming and 11 for strings a little narrower, a ring of white satin wire, j a yard of stiff muslin, and a little cord to sew round the shape. The reason cord is nsed for the shape, is because in washing there is no need to take out the cord, whereas if wire was used it would be necessary to take it out. Of course, in washing this the wire must be taken out of the brim and the trimming taken off. No doubt the wire will be dirty and bent, so to make :he hat look really nice again new wire ihould be used for the brim, and, if iked, it could be trimmed with differ )nt colored ribbon-for instance, a Tor' reen, .AP Cy CaoVM. >ale gr pink, or scarlet; any ight color would look well on it. When making this hat it would be adt risable to have a piece of clean cambric >r stuff thrown over the table to- put :he material on, or the embroidery is ipt to get soiled. Having obtained all you require, you can commence to ake. First cut the shape from double aunslin to make it firm. Diagram I ihows the shape, which measures 1S nches right round the circular edge mud 5 in length in the centre from :op to bottom. Be careful not to stretch :he muslsn. Having cut the crown, ap the sides marked 1B and D) over mach other about half an inch, and sew fiown. This forms a pinnacle, meas'ur agas ICbfore stated, 18 inches roued ind 5 inches from top of the crown to the bottom in front and 4 inches at the :)aer. Now e or. the cord. Begin at :he back and sew round to the edge of dhape, closely tegelber, fasten off at :ho back, laying the cord a little one md over the otner. The shape is now ecady for the embroidery; this must be aandloi very lightly or it will crease. ~ut 12 yards off for the brinm, cat one p iece of wire yard long for inserting 2ear the crown, run it throu'gh the :oo holes of the wheels. For the out ;ide, take a p~iece of 16 yards (be very :areful not to bend the wire in run aing it in). This is put in the same way as the other, so as to form even pileats on the two wires; when this is done, hdre the brim, nin the half to the centre of the crown in the front, pull the em broidery closely together on the wires wvhile putting it on the shapie, so that th'ey do not run out, then commence at centre of the back to pleat and sew xn to the crown, each pleat separately .11 the way round, and be careful not Ito get more on one side than the other. When this is done, throw the wires out as far as you can, and bend up at the left side of the front, then twist the two end2 of the top wire together at the hack and sew to the shape; push the outside one out again-do not let t fall baek, or it would slacken-and Fasten off' together, and sew to the ::rown on top of the other. Graduate the p1 eat-s all around. Tue remainder af the eznbroidery is for the crown; halve it, and place the centre of it to he centre of the fronts with the uoints town to come a little over the brim. Jommxence at the back by the wires to iow;form eleven pleat s round ti ecrown, :atch sll these to the shape lightly at :he bottom; when you have done this .iit the 'ac> to the top of the crown, -lew cas hi pleat up evenly, and sew :hemn so that they do not fall looaely >ver the crown. Now the hat is made ill but the trimming. Cut i yard ofl :he wide ribbon for the bow at the top >f the hat; that is made into two cut mnds and two loops, and sewn on the very top, making the bows to stand up, ma the ends to comec over the front. I'e cut 10 inches for the back bow; :hat is made with two ends and one .oop anmd stitched on the bottom of the I rown to hide where the wires are rastened off. The remainder of the : ribbon is made into two ends cut sant s iays, and three bows all the :ame size, tor underneath the brim at the side I >f the front. Stitch on strongly, mak .ng the bows to come down and the :wo ends to stand up at the back >f the bows New there are< Fig. 4.-PanT oF BRrx WIREMI cut the riLbon in half, and se-v to each side of the crown-cut the ends slant ways. For head-lining you will re quire 1 yard of cambric or sof t muslin -it does not signify whether it is on the cross or the straight; sew it in over the cord with long stitches, hem up the back and gather round. The embroi dery can be bought for 25c. a yard; when purchasing it choose the pret tiest pattern possible, and one 'with holes in for the wire to go through. FIG. 5. A very desirable crochet edge for children's garments, Fig. 5, is made from Clark's "0. N- T." fine crochet cotton which can be had in white and colors. Make a foundation chain of thirty-five stitches, turn and make 4 d. c., in 4th stitch of foundation chain; skip 4 stitches, make i d. c., skip 4 stitches, make 4 d. c., ch. 4, skip 4 stitches, make6 d. c,in each successive stitch of the foundation chain; ch. 2, skip 2, make 1 d. c., ch. 2, skip 2,make 1 d. c., ch. 2, skip 2, make 1 d. o. Turn your work. 2d row.-Make 5 ch., 1 d. c., over the 1st d. c., of the preceding row, 2 ch., skip 2, 1 d. c., 2ch., skip 2, 3 d. c., 6 ch., skip 6, 4 d. c., in the 1st stitch of the preceding Iow, 4 d. c , taken in the second 4 of the preceding row, 4 d.c., in the 3d 4 of the preceding row. 4 d. c., in the last stitch of the 4. Turn 3d row. Make 3 slip stitches on top of the last 3 d. c. into the 4, make 4 d. c.; made 4 d. c. into the last stitch of the 2 preceeding 4, make 4 c., in the last stitch of the 3, preceed ing 4, chain 6, skip 6, make 6 d. c., in each successive stitch ch. 2, skip 2, 1 d. c., eh 2, skip 2, 1 d. c., ch. 2, skip 2 1 d. c. Turn 4th row. Chain 5, 1 d. over the 1st d. c. of the prec ing row, ch 2, skip 2, 1 d. c. 2, skip 2, 9 d c., ch 4, skip 4, d. c., between the 1st and 2d gr of the preceding row. 4 d. c. bet the 2d and 3d groups. Tarn 5th r Maae 3 slip stitches on top of last d. c.; in the 4th make 4 d. c., 4, skip, 4, 12 d. c., ch. 2, s'ip 2, 1 ch. 2, skip 2, 1 d. c., ch. 2, skip d. c. Turn, and repeat increasin decreasinz according to pattern. OUTR USEFUL 1?ASKE Meat should never be placed on the ice, as itsJu-crswill e a put it on a plate and set it place. Clean plaser of paria o. with wet starch brushed df w Eggs coverel when fryingM more evenly. In severe paroxrsms of from whatcv. r ean~p, a tatWE~ pon'ul a.f ulycerine inq h t milk or cream will give sreedly relie f. Linen crash~, N'ue d ' cr tickin2 are the best p-s i le fair .is f)r covering iron hol.1ers. M ika thK ramovabj'e by basting one endi togetI and occasion aly put them in the fi. f1y wash. Bees wcx for rmoothing r-adirons should b. tied in a p cec of white muelin to p:e yen:t waste. To cleanse c'rease rom wood or cloth or silk or straw apply the following cieamsinz cream: Di'solve 2 ounces of white castile soip aind half an ounce of borax in a quart of warm soft water ; turn this into three quarts of' colsl wa ter, add 4 ounces of aqua ammonia and 4 ounces of alcohol. Boiling the mil'k and allowing it to ecol before usin;g for custard Dies pays well for t'e extra irouble by making the eustard miore Srm aud not so apt to be watery If the oven is tee hot, as often hanpens. To remove mildew, st'r a qaiarter ci a pound of chloride of lime in a gallon of cold water; after setting an hour, pnur cif the clear l'ids and so ik the milriewed cotton or linen in It for two hours, wash' well and expose to thesun. It works like a charm. LoUGUs that stek to rolling pin, board and hainds in a hot kitchen should 1 o set away till thoroughly 3hiiled, but all trouble might have been saved by using cold fa', flourand liquid at fist and the texture of the dougb wvould have been bett-r. After the juice bas been equeezel from lemons the p. els may be utiliz d for cleaning brass. Dip thlem in com mon salt and scour with dry brick dust. O0d pait and varnish may be re moved by ran emulsion formed of two parts of anmmoula shaken up with one part of turpentine. It will soften them so they may easily be scraped off. GOOD AD VICE. A father who tenderly ]ovel his son, one day gave him some excellent ad. ice, de. igned to govern his ecurse in l'e. Ie said: "My son, In pursuing your course io the world you will flnd many things r.hich you cannot understand. You voull like to unierstand them, but it s impossible. There is ro ase for you to tax your brain to explain them. Just bhrow them in a heap by themselves. ~a'l them a heap of 'Inerplicables,' tnd go on your way. "Then again. you will come across hinirgs which are miamfestly wrcng; but h a~ at e beyotid renmeiy. It Is uteless ~or you to try to find a cure-It is not u reach. Sio yo': must throw t'iem in nother heap and call it a heap ot Incurables9,' and pursue your course." That ol f ither gave goo advice to is son. Let us to ded with inex 1.cables and incuratbles. - ltiss Cvnthia D. Rockwell, a teacher tGood Will Mi-sion,in South D~akota, ias followedl Miss Goodale's example Lud marriod one of the Indiena in her chool. Hfis name is Eichard King. frs. King is of a promioent VWashing on family, who m.ronrgly opposed the nmarriage. Mr. King is well educatedt, iie n ed reacher, and was Mi teckwell's assistant. The couple w' outinue their work in the I - chnnas