- - - ENGRAVEN ON HIS HANDS. A minor chord is touched to-night As, listening to the wind, I think of those gone out of sight, Leaving no trace behind Their spirit formsd try to grasp, And hold in warm embrace, But find no substance when 1 clasp The phantoms of my chase. od o Wa, plainly 1 discern the forms, Ard know the festures dear; My hesgt with holy rapture warms To teal their presence near. I close my eves to feast my soul, And shut out earth for heaven To talk with those who've reached the goal And proved their sins forgiven, I join their song my spirit soars ¥ ith theirs to fields immortal, And in the eur of Jesus pours A «elaim to that bright portal We stoo my soul with rapture thrills ; Upon his palm engraven I read my name ; my spirit fills; I'm overwhelmed with heaven SaLLy A Humes How to Serve Breakfasts, Lun- cheons and Teas. The breakfast should be always of an appetizing character, as it is one of our principal meals, and, as Leigh Hunt tells us. ** breakfast is the foundation of the day's employment, and oftentimes of its health ;** therefore its surround- ings should be made as attractive as possible ; and, although they should be very different from theelaborate decora- tions of the dinner-table, they should be made as pleasing. And a pretty break- ’ costly affair, and it will serve in lien of an invitation to a dinner party, but with one drawback, viz., that only gen- tlemen of leisure can be present at the re Hast. in France the luncheon is called de- jeuner a la fourchette--the breakfast with .a fork-—-the first breakfast. being served in one’s apartment, and consist- ing chiefly of rolls, panied by an egg, and always with a cupful of strong coffee, while the lunch- eon serves for an early dinner for the children and substantial for adults, sometimes accom a meal Luncheons are one of the most agree- able institutions of social life, and no repast can made wholesome and enjoyable, and as the feminine ele- ment is usually predominent, it is need- less to say that they are always chatty and often brilliant. be more There is much less formality in serv- ing a luncheon than a dinner, but it is usually composed of several courses, and the sweets ate placed upon the table, as in a dinner a la Russe, law oysters form the first course at a stylish lunch ; then comes soup or bouil- lon, a strong clear beef soup. The meats may be hot or ¢old, and salads are always served, and then pas- tries sweets, ices and fruits. Ten courses or more are frequently vegetables, eggs, toasts, cakes, jams and | fresh fruits, will add greatly to the ap- pearance of the table and not draw very | heavily upon the purse of paterfamilies, A good set of English ware can be pur- | chased for from $12 to $15, which will give vou a much better appetite than if | your food is served upon cracked, chip- ped, plain white ware, with coffee cups | so thick that your lips can hardly fit | over their brims, Money spent in purchasing attractive ware and other table furniture is often well spent, because it gives a relish to your food. Do you doubt it? Try it for yourselves. Contrast a table well served and covered with an ecru white damask cloth with red or borders, and napkins to match, an Eng- lish of dishes, bright silver and sparkling glass, with well-cooked meat and potatoes, albeit nothing more than an appetizing, well-browned ** hash," flanked with hot rolls, baked apples, but- | tered toast and a well-made cup of cof- fee, with miik and cream, and a table covered with a spot- Or nue set boiling-hot rich - ted, greasy, red cloth, or worse still an oil-cloth, ugly white ware, silver dull as pewter, badly washed glass, upon which | the richest of crockery is served, and for which should you have the best petite ? ap- the cloth dainty furnishings, with oatmeal ridge and simple fare, and and kindly hearts, and I will not ask f a more delicious repast, (rive me spotless and the | por- i bright faces | W or | “* Is not the life more than meat ? the | body more than raiment 7” i We must eat to live, but should we not make our tables so attractive at each meal of the day that when our children have grown up and gone forth from the guardianship of home they will always remeber the delights of home-fare and the enjoyments of the table? The innate refinement of every per- gon is said t6 be more apparent at the table than anywhere therefore every child should learn at the home- table refinements of eating, else ; But if meals are badly served and quickly disposed of, and dishes are hust led on the table crowded together, and the whole meal is dispatched in ten or fifteen minutes, without a thought of anything but stowing it away in the quickest possible time, how can a child learn to eat decently ? The father and the mother must, themselves, eat slowly and properly if they Would teach their children to do 80, and save them a great amount of em- bar rassinent when they sit at private or public tables elsewhere, Let your table linen be well ironed and clean, no matter how coarse it is, and the dishes neatly arranged and in order, no matter whether they are white, or blue, or brown, or of vari- ous colors, with the salts, and castor, and butter, and plates in their places ; the cups and saucers, coffee or teapot, sugar-bowl, creamer and slop-bowl at the side and in front of the mistress’ plate. Meat and vegetables placed in front of the master, bread and saucers on each side, and a vase or bowl of flowers in the centre of the table, and you will be prepared to entertain any guests whom you may desire to invite to your heme, A glassful of morning- glories will glorify the breakfast table gtill more. Try it when they are in their glory and prove the truth of the assertion. i HOW TO SERVE LUNCHEONS, Etymologists tell us that the word funcheon is derived from clutch or clunch, and si ifies a handful of food ; but in these et days it surely has lost its signification, as a lunch party of the elaborate lunch Claret wine pagne handed black the crackers and cheese and candied ginger, served at parties in large cities. and cham- and with are also around, coffee is last eourse as at dinner parties. After the removal of the solid dishes the servants do not remnain at lunch but everything needed should be placed e) leave. At large lunch parties the viands are the table and handed roand to the guests standing, as And the ladies wear reception hats or bonnets, only remov- often served upon at a supper-party. i 8 ing the outer wrap and the gloves, But, if possible, it is betier to prov ide seats for all-—and have little tables scat- if they adjoin, with small tablecloths upon each, and the needful articles, And four or six can be served at each table, about the far This avoids a crush is 4 guests and he less, Unless particularly invited to prolong the the visit, the guest takes leave of “How enjoyable it has been or makes some flattering, remark upon the surroundings, Tiss? : tq “ETY he day, any little incidents connect- Or occasion which may occur TEA PARTIES T'ea parties as a formal meal are given in the country, as the late din J 'clock teas’ . . x iuncheon and an re all the rage. and have become a favorite mode of entertaining one’s friends, both in England and the United States, They are more informal meals than luncheons, because the tea equi] Mge 18 placed in the library or reception-room he ladies of the house serves “‘the beverage or back parlor, and one of { young that cheers and not the lady of the house guests, and gentlemen but servant ance, inebriates.’’ while her pass the cups, always in attend- receives a is It is, however, made the occasion of displaying rare china; and the hostess takes special pains to procure very highly flavored Pekoe-orange tea, and to have her silver tea-kettle boiled upon the table and the tea made there, Rare flowers are also exhibited and are teagowns are worn by the ladies, and everything is made as “‘extremely esthetical and rarely poetical’ as the hostess can arrange affairs, The highly flavored cupful of tea with thin wafers, sandwiches and cakes of several kinds, furnish all the refresh- ments, and ladies wear the same bats and dresses as at reception or lunch parties. But frequently music and dancing are introduced as parts of the entertainment and the guests remain longer than at luncheon parties, At *‘the dansant,’’ which is usually inscribed upon the cards of invitation, a suitable dress for dancing should be worn, with or without a hat as the wearer prefers, But the dress should not be as elaborate as a ball dress, A “high tea” is, to some extent, in place of a dinner, and savory cold meats, salads, preserves, oysters, cakes and ices of all descriptions ean be served, And the guests remain until a late hour, and cards, dancing and music are en regle for their amusement, The tea-table is often decorated with baskets or dishes of flowers, and small bouquets are laid at each plats and sev eral courses are served, with white grapes and a cordial glass of noyeau for the last course. A beautiful device for ornamenting a period is often a very elaborate and lunch, dinner or tea-table is a mirror with large glass globules around the outer edge, and a giass basket of simila design, filled with fruits and flowers, is placed in the centre of it, and around it are grouped low cup-shaped glasses, each holding a rare orehid or an exqui- dite rosebud, with afew ferns, and after the repast the flowers are given to the It is said that the time will | when we Americans will think less of entertaining our friends with every delicacy of our country and fruesta, soon come all theclimesof theearth, and will derive more pleasure in intellectual conversa tion, mingled with charming music and the exhibition of rare sets of engravings, with which to interest In short, mind will predominate over the sensual appetites, and brains will assert their rule over stomach. A ‘‘big feed” involves a great outlay of money and time-—and of what gain is it? Not the least ; but rather much injury is the result, and the learn this lesson the better it for our- selves, our guests, sooner will we be The Statues at Thebes, Dean Stanley friend what he considered to be the best works. He plied at once, ** The description of the was once asked by a written passage in his re- colossal statues at Thebes, in my ‘Sinai It 15, 4 indeed, a of the must by nary catastrophe, and be- and Palestine.’ He reiating Very fine speaking what passage, Rameses, and it hav © been before ii it was flung down Some extraor mill- he world. fore the Arabs had t Of 118 is he scooped thelr “It tatue in the face, was,’ stones ol said, *'t largest Far and wide that enormous head must have been seen eves. mouth and ears, Far | his vast You at the Osiride of and which anywhere else and wide you must have hands resting on his e 1 and lox sit on his breast statues whieh support the portico the temple, would put to shame even the statues of St. and they His " bodies, the cherubs in Peter's seem pigmies before him. thicker than 1 3 £1 ot only simianty arm is The been their whole have pyramidal towers, now broken down and rolling in Nothing o him must the gateway, which rose in a wild ruin down to the plain, which now exists in the world can give any notion of what the «fect must have was erect, No building, could have thought of anything else but that » . . been when he one who entered that stupendous being who thus had raised whole of Then, speaking of the her of he “The the ican range glowed red behind them ; himself up above the world ods and men,’ statues Amenophis, Sin was settling . green plain a deeper of ¢ HSHUTeS was dyed with green beneath them ; and the shades t its and : As 1 lo i Tose “1 ked back and up in i Ol the background the moun- ww seen indeed as if Ani ter 4 1 rt ¢ t part of I human chara i8 never faces are dreadfully mutilated ; the largest has no face at {rom the waist upward, a mass of stones of es pe 1 their thrones, they seem to have faces and rocks piled together in the form a human head and body, Still, ally in that dim light, and from OILY only of hideous and grinning ugliness.’ — Kx, Strength of an Egg Shell. Some an engineer, now prominent in the official management of our great railroads, was superintending the construction of a new road in Penn- sylvania. After supper one evening he strolled into the * settin’<qoom ” of the country tavern, where some twenty men were seated around the stove, smoking and chatting. A regular down-East Y ankee was expounding the remarkable strength of the arch, its use and applica- tion in mechanics, and illustrating his remarks by pawing a half-bushel meas- ure, Years ago . “ You ain't no idee,” said he, *‘ how strong the arch is if ye set it right—if ye know how. Now, there's the egg-- nothin's got a. prettier arch than the egg, and if you set it right it’s mighty strong. Why, 1 Xin set an egg on this floor in sich ashape that ye can’t break it with this half-bushel measure.’’ A general murmur of sneering disbe. lief ran around the rocin ; but the Yan- kee was game, ““Y sald I kin, and I kin, and I'll bet the drinks. for the erowd on it." Our engineer hated a Yankee, and though a reserved man, he could not permit a Yankee to bluff a whole party with such an arrogant and preposter sus 8 atement, 80 he quietly said: 1 will take that bet.” An egg was brought in from the kitehen and handed to the Yankee. He took it and stood it upon the floor in the Wrner of the room. Our engineer did not even attempt to fill a square corner with a round mens ure, but paid for the drinks and retired, Agricultural. The Strawberry. If the best tesults are expected from setting out the plants in the spring the work must be done early, for nothing is more beneficial to them than the spring rains, Until well rooted the plants cans not stand the slightest degree of dryness in the soil, and hence, if they are trans- planted in time to get the rains of this season, a larger proportion of them will thrive, One of the most essential points to be observed in strawberry culture is to push the plants forward the first year. Every blossom that appears and every runner that root robs the plant of so much vitality, and the effect is always seen the following season : therefore the blossoms should be plucked off and not allowed to fruit, while the runners should be promptly checked whenever they begin to push forward. To successfully grow strawberries re- quires more than the average proportion of labor, but the vines always vield abundantly to good cultivation. The ground should be plowed deep and well takes worked into a fine condition preparatory to the reception of the young plants. After setting the plants in position, the that with hoe and culti- kept and free from grass and weeds, for the plants distance apart being which best suits for cultivation vator, they should be clean will not grow as they should unless pro- tected in that respect, 4 5 0 The proper method of manuring i use only such material is fine The ner if HE ii Aas and thoroughly decomposed. most economical way of applyi vine with the hand the thoroug 18 10 raise the and scatter the manure around stem and over the thly bro The best fertili character roots but to adcast the whole field is better, of phate, and the additi 287 an artificial is superphos- § y mm of wood ashes IS an improvement, should there be a scarcity of wood ashes a substitute may kainit of Or man potash salts (sulphate of potash which is procurable from fertilizer manu- facturers, Lime is considered by some growers to be injurious, but plaster isa valuable assistant, A beginner will easily make mistakes in sexual selecting varieties, Some Li- are and fertilize themselves, while other varieties must be planted in come pany with those that are required to fertilize them, as the crescent, for in The old Wilson, though discarded every season, isalways stance, standard, relied upon when new varieties fail, and in addition to the hardness of the vines and the sub-acidity, good keej ties and color of the fruit for shipping. Although produces | i WATTS if medium size, i be made to yield them tions if the easureinent, in market Among the later varieties are the SHarpie Le Mount Vernon, the conside red the best for light Manchester and Manchester being The 3 + soil. Kentucky is a late strawberry, of In and H wev's Reed HOR quality, and productive, the Cres- cent, Green Prolif ling, the stamens are abortive, and the Wilson is usually planted between them, owing to the flowers being pistillate, one row of plants with well-developed stamens being sufficient for seven rowe of the pistillates. The principal ob- stacle is the inclination of the stami- nate varieties to out the others, but this can be avoided by careful culti- vation, crowd Strawberries can be transplanted in the fall, if preferred, and as the cold season comes on should receive careful mulching. In fact, all strawberries should be mulched for protection in winter. but more especially young plants, Should new plants be desired at any time a few rows should be allowed to produce runvers for that purpose, but every other portion of the field should be guarded against such effort on the part of the plants, as the propagation by runners is in direct opposition to the propagation by seed, thus lessening the tendency for fruit production. nb Farm Notes. Cotton-seed oil is being used as a sub- stitute for lard, the consumption in- creasing very fast, The season has opened well for fruit, and the prospect seems good for a full crop, One who has had experience at artifi- cial hatching advises the use of Leghorn cocks with large Brahma or Cochin bens, The cross is a good one and the eggs invariably hatch. There is nothing better for potatoes than wood ashes, They should be spread on the plowed ground and harrowed in, or they may be sown just before plant. ing or after it, In answer to inquiries why hens lay soft-shell eggs, it may be stated the the difficulty is caused by a lack of lime. Pounded oyster shells should be within easy reach of the fowls at all times. sadder and wiser, To every barrel of flour (196 pounds) Ck ;, is too light to ship except at high rates, and there is an opportunity for some inventer to devise method for com- pressing it into bales as is the case with hay. i Every one interested in potatoes should try on a4 small seal » new varieties till they find something adapted to their cultivation, ete. and by being a careful, can double their yield « of the old kinds with but little tional expense, little any addi- Tennessee reports the largest product of sorghum syrup, and New Jersey the most increases and, sugar, with the now being added every season in culti- improvements vation and manufacture, sugar will be as easily produced at the North as in Louisiana, Clover is not always best when sown with a grain erop. The theory that the rapidly growing grain shades the young plants and accelerates their growth is but it BEASONSA doubtless true in some instances ; is equally true that there are when it would succeed better when BOWL alone, The Gardener’ fruit trees, like Month ly advises own- ers of hat the trees to remember t grain and vegetable Crops, 10 must have manure fertility. An best. If the fresh earth from « keep up their annual top-dressing is manure cannot be had, litches or roadsides spread half an inch or so deep under the trees will have wonderful effect, A Western bran as a manure for @ who tried farmer tried Al reports efiect Very great. New undertake A correspondent o ie Rural Yorke to raise seedlings fron says that those the rhubarb as a means of improving the disappoin quality will be ited, as the nts fresh from seed, the rous and healthy, will ! lo. A i is easily in- ith bit VAIY 48 | Hants « choice sort « creased In a Ot. A writer | the Ci When the § at the waters of the OF A snglishman first Hudson danci the long smokeless st their busy or KAYE the sur owds, certainly his immediat to hear Englisl Spare, keen-eved men who talk so iitile, in 80 Whe : meel Alnencs in Europe their accent low a tone, i We Ws attracts atien- tion ; when we are with among them, climate and manners and dress and ex- pression so different from our own, our surprise is to find them at home in our The the botel is not reserved for the guests and the It crowd. Not that they are always mov- ing about or talking. The men who git in the arm-chairs against the wall or clustered round the pillars that sup- port the dome, are not idle, vacant-eyed They language, spacious hall of Servants, is filled by a busy loungers, observe each passer-by, now and again glide through the crowd to claim an old acquaintance closely or to give attendance to a promised rendezvous. Loud talking is much more frequent among the women. in ordinary the American is never noisy, He says little, It may be to the point or not, according to his good sense or honesty of purpose, but it is generally brief and always delivered in a quiet Jow key. As both good sense and honesty are leading characteristics of the American people, the exception here made to the general terseness of their ordinary communications is but an exception, business A — A Kind-Hearted Princess, —— Seldom is it that ‘stories’ about the princess of Wales are circulated, but a recent issue of the Whitehall Review recalls one, of an incident that occurred a few years ago, which is worth repeat- ing. a8 giving an insight to the practi- cal kindliness of her truly loyal heart An Austrian general visiting af San- dringham, while saying ‘“‘good night” to his royal host, chanced to stumble and sprained his ankle so that for sev. eral days he was confined to his bed, Not only did the prince call frequently to inquire after his condition, but the princess also came every day and read aloud to him at his bedside to ¢ivert his mind from the pain he was suffering, “I know of none of my own faraily ex. cept my mother who would have done the same for me,” the general alway adds with a grateful tremor in his voloe, when he relates the story. A. Sanitary Hints, When one has had a fever, and the hair is falling off, take a teacupful of sage steeped well in of soft off into bottle with an ounce of borax added. 1'se #4 quart water : strain a tight as a wash for the head, ’ "We live in an age of We neglect life, we Bulwer says : ovérmental culture, 100 much simple, Healthy, outer which there In turning to the world in is 80 much posit joy. within us we out, For dyspepsia pour one quart of cold t 3 of minutes, it's Put three tablespoonfuls water on two tablespoonfuls un- slacked lime : let stand a few bottle and ready for use, cork. and when clear in a cup of milk, and drink any time, usually before meals, Spring Foop,-—If we would escape spring diseases and ‘spring medicines,” it is needful to adapt our food to the While fats weather, as we do our clothing. the carbons (as the sweets, and starch) may be used in cold weather as the means of sustaining the animal heat Fah, on the return of warm are for they are continued, or if we at about 98 deg. (as it must be), these If $ ¥ ¢ disregard weather, not needed that purpose the indications of nature as see; diminished appetite for them, as fOr ALE i the usual amount of food as that the stomach wi il become “*bilious.”’ or as Dio Lewis expresses it when the winnie: ajpur- use of i verioad- Course TRising body) is the if foll resnits the working of the stomach deranging and in eral Aside the employment of appetize the organs of digestion, ger my disease, fol tonics, ‘‘sprin iting fromm such or g medicines’ We know of the and or} Ril UNNeCessary. enon horse and prevent spring As a rule our appe- regulate the diet COW more valuable ! diseases’ in them, tites indicate what treatment we should adopt for ourselves, since our winter and regard to differ— of the and of the unfor- appetite as summer appetites, both in quantity and kinds, materially y Jess in supper, and but | ittle starch, It is tunate fact. however, that t oils, sweets and heaters and fatteners, an he 4 wi change as promptly the weather therefore tinue induce disease, food does; and we oon- to Ogr our winter food so long as instead of changing as we do our clothn Rules of Riding. or. face the near side of the nearest i is the m1 stand m the right ie If 1 whi the horse, wrong side, when vou mount, Then Mir name you will fi crupper. everybody is Johan Gottlieb s'ge Felger, If you cannot mount from the ground, lead say “whoa’’ two or three times, and jump horse’s You neck, ime the horse to a high fence, over the Cars, will light somewhere on his and you have plenty of 1 will vourself while the horse is running away. Another to adjust method of mounting, largely practiced by young gentlemen from the city, is te balance yourself one foot on the fence, and point the other leg at the horse, in the general direction of the saddle, saying “‘whea’ all the time. The horse, after this gesture has been repeated a few times, backs away, pulls the alleged rider off the fence, and walks up and down the lane with him at a rapid gallop. This gives the rider, in about ten minutes, all the exercise he wants for a week, If by some miracle you manage to get into the saddle, hold on with both hands, and say “Whoa.” The faster the horse goes the tighter you must hold om, and the louder you must “holler.” If you are from New York or Phila- delphia, you will shorten the stirrups until your knees are ona level with your chin. Then as you ride yeu will rise to your feet and stand in the attitude of a man peering over a fence to look for his dog, and then suddenly fall in the saddle like a man who has stepped on a banana skin, aon wy - The Consiglio di Sanita of Italy has passed a resolution regulating the ime portation of patent medicines which will interest English and American travelers and patentees,. With the exception of Holloway’s pills, Henry's magnesia, and a few other preparations, the lists of admissible medicines is wholly French, Mrs. Crayeroft, the sister of Sir John Franklin, died lately at her house at Dorking at the age of ninety. She spent the greater part of her fortune on the expeditions which were sent to the Arctic regions in search of the famous explorer,
Significant historical Pennsylvania newspapers