- - - 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’