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