=
WHAT IS THE USE.
“What.is the use of this impetuous haste ?
The end is certain. Let us take our time,
And hoard the vital forces that we waste
Before our day has reached its golden
prime.
‘What is the use of rushing with spent
breath, a 3
After old ago, its furrows, its white hair ?
Why need. we Burry 80 .to0 welcomo
enth, i ‘
Or go half way with hands stretched out,
to Care”?
There is no use. Dear heart, if we but wait
All thingewill find ‘us: “Let ug pause, |
say, |. £
We cannot go boyond the silent gate
That lies a short. day's journey down the
WAY.
So let us take our time in-youth's fair bow-
ors.
The sunimer season is so brief at best}
Let us look on the stars and pluck the
flowers. s »
And when ourfeet grow weary, let us rest.
Let us take time for love snd its delight ;
It is the ove sweet thing that pays for all
The bitterngss of life_forSorrow’s Blight,
For Pain's despair and, Death's funeral
pall. .
et § ¢
In that Jost evs whan the Svorld Wai new,
Love was ménis first ptisuit fing lifd’s
excuse.
Now has that time come back to me and
you— , h a
Why should we seok for more? What is
the use? :
Erna WaEELER
nc — ani
Agricultural.
The Feeding Value of Foods.
The feeding of animals with foods
containing the proper proportions of
substanges necessary to promote growth
or fat is a very important” branch of
knowledgé, and those who ‘fully ander-
stand howto precure the largest sup-
ply of available mattér from the several
kinds of feed allowed to stock will
derive more satisfactory results than
these who feed as a routime, without
having any special purpose to accom
plish by so doing. Although animals
are not confined to any particular diet
exclusively where they dan be allowed
a variety, yet all that can be obtained
from thé teed, whetherit be concentrated
or bulky, is classed wunder'the heads of
protein,’ eross-hydrates, fat ahd ash,
Protein is that substdnee which isprine
cipally found in lean meat, the white
of eggs and inthe blood, being nitro-
genous, while the earbohydratesi nelnde
starch, Wwoady fibre, sugar, -éte., abd
derive the namhe from thé fact {hat
they are composed {no matter in
hydrogen and oxygen. Fat exists
in plants, also, but In small quanti.
ties. Ash relates to the mineral sub-
stances, which supplies the hones and
tissues.
As the matter which is appropriated
by the animal is composed of these four
substances — protein, carbo-hydrates,
fat and ash-it is at once
that, in order to feed tothe bestadvan-
tage, some consideration must Be given
the character of the food allowed, and
instead of feeding indiseriminately,
certain quantities and proportions must
be used. Many valuable experiments
have been made for the purpose f
testing grains and fodders, in order to
estimate their value for feeding, ard
we are gradually arriving to that point
at which the aid of investigations will
be used in order to feed animals accord
ing to age, period of growthand weight
of carcass. For instance, by the use
of 100 pounds of ordinary hay the sup-
ply of digestible nutriment will be a
fraction over five pounds of protein,
and about a pound of fat. While only
a pound of protein can be extracted from
the same quantity of digestible materi: 1
in mangolds, with ten pounds of carbo-
hydrates and no fat, The difference
and mangolds at once enables the stock-
breeder to discard the mangolds alto
gether or use a less quantity of hay aad
Any number of substancescan be used,
provided they are fed proportionately 10
value, the object being to neither have
an excess nor deficit of any substance
that efiters into composition of the
body. | v
What is given in shape of bulky
material, stich as hay and straw, ean
also be found in grains, which posses
sutrimént in a more concentrated form,
Using wheat straw as compared wih
corn, the straw contains about three
poundsof protein to the 100 pounds, whi e
corn contains over ten. It is necessary,
therefore, to lessen the supply of straw
and add corn to complete the proportion
of portein ; and as the straw contains
about 40 per cent. of erude fibre, which
is almost useless, while com contains
less than 2 per cent. the waste in the
system is much less from the com.
The straw, though containing less fat,
Lit a duty fo feed for nutritive value
| only, yet they know by experience
that certain foods give certain res
sults; but the field is still open for
more knowledge in that direction,
| and every farmer should avail himself of
"the privilege of obtainig it,— Philadel
{ phia Record.
Hanpring Youne Srook.—I have
read with much interest your remarks
in the February number, page 063, upon
into the horse department, as we, in
England, call only tlie horse stalls the
stable, and the dwellings of our cows,
heifers and calves the byre, shipon or
cow house and the loose box. AS a
that the handling vou advocate is
most important, and I would add to
your suggestions about the heifer’s
udder just this: That the milkmaid or
herdsman who attends to the heifer
about the time of calving, and milks
her constantly afterward, should devote
special eure to ‘the fore quarters of the
udder. These being a little more diffi-
cult to milk than the hind quarters, the
milk not running so freely as from the
latter, are often neglected ; the milker
does that which he finds easiest to do
and encouraged the flow of milk to the
hinder parts of the udder. Frem this
cause we many unshapely
udders, deep behind, shrunk in front,
and the yield of milk §s absolutely less
than when the fore-parts are trained to
contribute their fair share, The fore-
| quarters should be milked first and
“stripped” last, especially in a young
i heifer, although it is well not to neg-
lect the matronly ¢ow in this respect.
I have known serious accidents happen
to heiférg in traveling, from neglect of
handling and haltering at an early age.
and bulls to become permanently and
ungovernably vicious from want of at-
tention and the herdsman’s frequent
companiogship. But in all these Very
necassary “handlings.” I would forbid
the use of the stick. Both heifers and
bulls are amenable to kindness judici-
ally exercised.’ 1 never knew it fail,
even with animals neglected until they
were half grown, and consequently
| very exditable and wild, Caotiousap
| proaches, with firmness and gentleness,
will enable a man to get perfeet control
over the most shy, provided that the stick
ory still worse, the boot, has not already
caw ed a lifelong dread of all mankind.
— Lave Stock Journal.
CorN Fooper.— When the farmer
has stored up tbe ears of corn In his
bins he-has laid by only two-thirds of
the feeding value of his crop. The
stalks that bore his corn hold another
third. Yes the stalks or com fodder,
' as it is called, is worth nearly or quite
{ one-half the grain for feeding stock
Governor Boutwell estimates the value
of his fodder at one-half the value of
his hay; that is, if hay sold at £20 fod-
SeC 80
| der was worth £10, and for every ton of
, fodder used he sold one tonof hay. Dr,
| Sturtevant estimates his fodder at six-
tenths the value of his hay; that is,
when he sold his hay at 322 his corn
i fodder brought him in cash £13.20a
ton. Yet so many farmers ignorant of
i its true value regard it only a8 a neces.
: sary evil, and waste it or even burn it.
It should be cared for when busking
| time comes with as much certainty as
{ the grain. The few who have large barns
'and only moderate fields of corn can
stow it » way loosely in their barns, but
this method is not genérally feasible,
To handle it easily bind it wear the
‘middle into small, compact bundles,
tying with rye straw or tarred twine.
After a dozen or so are Lied set them up
' carefully in shocks, As soon as possi-
bleafter husking carry thew under
sheds or into barns, or have them ricked
or stacked convenient to the barn or
! cattleeyards, The great essential is to
keep them from being washed and
bleached by the rains. By exposure.
| the carbo hydrates, the nutritious parts
are changed to fibre, Dr. Lawes is au-
thority for the statement that dried
fodder loses nothing but the water in
the drying. Therefore, its value is
equalto that of green: fodder, and it
cari be restored to its original condition
by soaking in water,
THRIFTY Pies, — Pure air helps fo
make pure blood, which, in the course
of nature, builds up healthful bodies.
Out-of-door pigs would not show so
well at the fairs, and would probably
be paged over by the judgesand people
who have been taught to admire only
fat and helpless things, which get the
prizes. Such pigs are well adapted to
fill lard kegs, whereas the standard of
perfection should be a pig which will
make the most ham with the least
waste of fat, the longest and deepest
sides, with the most lest meat. It
should have bone enough to stand up
and help itself to food, and earry with
it the evidences of health and natural
development in all of its parts. Pigs
which run on a range of pasture have
good appetites—the fresh air and ex-
erciss gives them this—hence they will
eat a great variety of food, and much
thau when confined in pens,
need go to waste on a farm for
s market. They will consume
i
all the refuse fruit, roots, pumpkins
and all kinds of vegetables, which will
make them grow, By extending the
root patch and planting the fodder ebm
thinner, so that nubbins will form on
it, by putting in a sweet variety, the
number of pigs may be increased. in
The pig pasture will be
ready the next year for any crop, and
ten times the advantages accrue to the
farmer than if the pigs are confined to
close pens, for, as pigs are usually
managed on a farm, but little manure
ers’ Journal,
Vines on Houses,—It is generally
supposed that vines make houses damp.
for which reason there are not nearly as
with vines as there should be, Itisouly
when the elimbers are allowed to cover
the eaves and obstruet the gutters, or
find their way under the shingles,” that
they become objectionable, and these
conditions should of course, be carefully
guarded againt, The Gas deners’ Months
ls remarks in this respect are well
taken : **Vines should always be kept
cut down below the roof. It is a little
trouble to do this once a year, but we
¢an not get even our shoes blackened
withoutsome t ouble. Those who know
how beautiful and how cosey looks a
vine-covered cottage will not object 10
the few hours’ labor it requres to keep
vines from stopping up the gutter.
Vines really make a wall dry. The
millions of rootlets by which they
adhere to the wall absorb water,
and an examination will prove ‘a
vine-covered wall to be as *“‘dry as an
old bone.” One great advantage of a
vime-covered cottage, not often thought
of, is that it is cooler iu summer and
warmer in winter than when there is
but a mere naked wall,’ — American
Gardener,
-_—
Concerning Razors.
“Razors,” said the expert toa yepre
seniative of the New York Sun, swing-
ing ome- of the tools in his hand
with a freedom that made the reporter
shudder, ‘why, they're a field broader
the moral They ure the
touch {0 nature that makesall mankind
(in, from President Arthur iu
dressing-room to his constituents at a
penny-ante poker game in Thompson
street, No, few mazors are made in
this country-—none worth speaking of =
say one in & million. The best come
from England. Tie best
Swiss, The French razors deserve a
proud distimetion as climaxing the
worst so far as I know, Some used to
made in Bridgeport, Conn., but |
believe the enterprise was abandoned.
Some are made Massachusetts,
at Worcester, but not many.
“In one respect do better here
than in England. We can give hers a
deeper concave grind than the Eoglish
grinders can put upon a razor, eonae-
quently many thousand of
blanks are shipped here every year for
finishing. The reason for this is that
the skilled and careful German grind-
ers are in the business here. The busi-
ness started in Hawburg and ims
drifted into Germiun hands almost on-
tirely so far as this country isconcerned.
Years ago the most famous Sheflield
firm of cutlers in the razor trade im-
ported two German grinders to show
how their class of work could be done.
It precipitated a general strike, and
the employers had to come to the
strikers’ demands-the bouncitig oat
of the Deutchers,
“The Sheffield grinders are English.
men and will not. readily accept the
competition of men of othér nationali-
ties or adopt the methods of others,
They are not fond of change. Razors
ground to perfection over here have
been shown Lo them as models, but do
you imagine they would follow them ?
No, indeed. Primarily a sazor, to be
good, must be made of good steel, but
it must also be ground properly to be
fit for shaving. Everything, in fitting
and edge tool for use, depends upon a
correct understanding of the seryice it
is expected to perform, and nice adapta-
tion of its edge to just that service. A
carving knife, for iustance, must be
ground flat on ene side and wedge-
shapad on the 0'her; a pocket knife
must be ground convex and have a
sufficient thickness behind its edge to
keep it; and a razor must be ground
thin and concave. See this one for in-
stance. It is, a8 vod will observe,
thinner a little back of the edge than
close to it, hardly thicker than & sheet
of paper. Nip the end of its edge with
your thumbnail, and you will bear it
ring like a little silver bell. More
razors are spoiled by improper grinding
than in any other way, The only way
to know positively whether a razor is
good or not is to shave with it. The
eye will not determine its quality. But
than law,
his
next are
oe
in
yet
we
dozens
faultlessly ground it may be spoiled
and rendered quite unfit for shaving by
improper strovping. A little too much
stropping or not quite enough and you
will have a bad edge. Then the razor
demned as no good,
“Often, too, people who are not
adepts in the handling of razors com-
plain that their razors de not shave
well, when the fact is they scrape with
them, holding the blade almost at right
angles to the skin, or use them with a
straight push of the edge against the
hair. The proper way is to draw
the razor with an easy gliding motion
against the hulr—so. Use it right and,
even if it is not quite a first-class razor
wr in-perfect condition, you can stil)
gel a pretiy satisfactory shave with it.
But, for lack of doing that, people get
the querest notions about their razors
actually attribute to them whims and
obstinacies as if they were sentient
beings, 1 know one gentleman who
in town, will not shave him at all in the
country. He actually believes that.
The fact is, that he is away from his
ordinary conditions of being and sur-
roundings when in the country, and,
unconsciously of course, neither treats
his razor nor uses it as he would at
home. Many then affirm that their
razors refuse to work well on the sea-
cost, ag if the razor cared where it is
used. Three-quarters of the people
who shave themselves do not know
how to use a razor, and conse-
quently are liable to condemna good
one,
‘*A razor id supposed to be better for a
west after it has been used for a good
while. And itis. My idea about it is
that an inpreceptible rust gathers on it
in disuse, and when that is honed and
stropped off its edge is thinner and
sharper than before. Bat you will not
frequently hear a barber speak of a
razor as ‘being tired’ and ‘needing rest.’
Many men avoid wearving a razor by |
constant use by the expedient of having |
several and using them in turn, Here.
for example, is what we term a ‘calen-
dar Case,’ got to meet the requirements
of gettlemoan who take
view of their raors, It
you will observe, seven fin
tered on
that sensible
contains as |
let.
days of the |
TRIOS,
the backs for the
ich
the way ap from $7
week, HS cases are soid at various
to $20,
view 7?’ |
prices, all
Why d
Because,
I call it sensible
‘a
S¢vYeu rarors, by
such changing round, will
naturally
each do but |
he-saventh of what we
of one razor in
juentiy
¢ redurred
Constant use, and conse. |
the evil day of regrinding is
seven tunes farther away Some
have a great number of razors, and keep
adding to thelr collection
all
Toe Jefferson, the actor. buys
% thos
FYI
nN Per aninam ir
Nassau
know ke also hus
bat!
AWAY
FA good razor
we $2 Wi, but there
ow as 8 a dozen. TI
in
on 58 reset
IAL Ine
if razors,
give them i the Linge
8 worth fy
'
nn 24
are cheap Kinds sold
Ose are the |
Ee
kinds generally amplored in Thompson |
streel to stiffen up weak poker hands |
or persuade people who don’t earry
»
rAZZer
a
There are an infinite number
of
like a big, heavy blade ;
af of
styles and sizes TAZOTS, NOME
others a small
light, very narrow and deeply concaved
bisdey 1 rather think the latter
least Halle to cut the skin. In all cases
hw Blade and handle of the razor should
perfectly it is held in
are
talance when
position for use.”
“It is a wonder to me where all the
ragofs go to— what becomes of them,
lery house in Nassau street. * Now, I
deal only in strictly first-class goods, in
rzors as in all other lines of cutlery, so
my business is more restricted than
some others, but last year I imported
2467 dozen of razors, worth more than
$20.000 tome. And that is about What
the demand is every year. Some houses
here-<utid there are eight or ten promi-
nent importers-—do considerably more
than I do, and it is not at all uncommon
for me to sell 100 dozen a day. Every
by should be taught to shave, It
should be made a part of his education
Just as much as swimming, dancing, or
carving—all necessary accomplish-
ments.’
~A pound of Lread or biscuit con.
tains more solid nutritive matter than
a pound of beef-steak, but does not,
when eaten by ordinary mortals, do so
much nutritive work, save W. Mattieu
Williams in **The Chemistry of Cook.
ey.” Whyis this? It is a matter of
préparation —not exactly what is called
cooking, but equivalent to what cooks
ing should be. It is the preparation
which has converted the grass food of
the ox into another kind of food which
wo can assimilate very easily, The
fact that we use the digestive and nu
trient apparatus of sheep, oxen, ete.,
for the preparation of our food is mere-
Jy a transitory barbarism, to be ulti-
mately superseded when the chemistry
of cooking is sufficiently understood
and applied to enable us to prepare
the cunstituents of the vegetable king-
dom in such a manner that they shall
be as easily assimilated as the prepared
grass which we call beef and mutton,
and which we now use only on account
of our ignorance of this *“‘chemistry of
katy.”
=.
sr
Within an Inch of My Life.
During the earlier part of my medico-
military eareer 1 selected as the
assistapt surgeon of the Army Lunatic
Asylum then established in one of the
eastern counties of Fngland At
time of the appointment I was given to
understand that it was one whiels
wan
the
paid
abilities, and was bestowed as a reward
for good services done: but as 1 did
not see it quite in the same light, 1
went and interviewed the chief who
bad thought so much more of me than I
did of myself,
honors, others have honors trust
then ; the latter is my case, 1
bit about the
ment, moral or medical, of the insane.
I never saw but ohe madman in my
life, and he, I verily believe, was more
knave than fool ; and I can’t help think.
ing that if yousend me to the asylum,
you are sending the round man to fit
into the square hole,"
“That is not of the sloightest conse-
quence,” answered he whom 1 was
addressing, in the richest: of brogues
“not the layste in loife. Round or
square, the hole will suit ye to a 1:
and if so be that ye don't know any
thing copsarning lunaties, whoy, the
sooner larn the bether, Ye'll be
plazed to ji widout delay, Good
morning,” he bowed me out:
and I, having a wholesome dread of
the powers that forth-
with.
It is one of Shakespeare's wise say-
ings that “use doth breed a habit
man.” Before there had passed away
many weeks of my sojourn with the
demented officers and men of (Queen
Victoria's land forces 1 tuyse!f
highly interested with their rretiy and
well-cared-for home, r
Font
OLg edi
ye
ee
of
were, ‘‘lined”
in a
found
unnmg pleasantly
in the groove 1 had so much objected
rid for aver and
hat repugmance +t
a Gav
1 Tidy every
$s #4
contact with
With
WC
ol a madhogse, a pass-key,
lock
ned
in the establishment, | wasacens
%
to wander oven 1 n
> keeps
ol #
HOEVYED Was
“Within an Inch of my Late,’
In the afternoons, when the
« Was my pact
pari of
1000s,
inspecting it sanitarily, 1 was
USTM UDon a certal
.
bam
en
Upon a pa
Sherwood |
and wh
what puzzling
myself.
2
had recommended
to the
Meantime, how
ever, he was to be closely watched, and
134
dite
8 Calg,
removal from
the asylum
friends
no garden tools or implements put into
his bands. How he had managed to
elude the vigilance of the orderly under
whose surveillance he had been placed,
and to be where T met hin, =
the things 1 never understood,
it was,
When he saw me his melancholic de-
meanor ceased | he advanced with rapid
strides toward me, and [ saw ata glance
that he meant mischief of some surt or
other ; for every muscle of his body
was trembling with passion, and on
every feature of his face was pictured
that of a demon. 1 confess that ear
came over me, What was this maniee
going to do ? But to show appreien-
sion would be fatal, so IT faced him
boldly and exclaimed : “Hollo, Mat
! what are you doing here? Why
as one of
But so
hews !
are you not in the airing grounds with
the others ¥°
Hetumed a wild and flashing eye
upon me, and glared like a wild beast.
Then he howled out rather than said :
“lL we out of this I”
“What do yout mean ¥' 1 replied,
resolving, if possible, to gain time, end
trusting that presently an orderly might
pass and relieve me from the terrible
wiluma in which 1 steod
“let me out!” he repeated. “I
have been too long in this vile place, |
want to rejoin my regiment ; to see my
poor old mother, and Mary, my sweet.
heart. Why am I here? I am rot
mad like the others. God knows that ;
80 do you. But if 1 am kept much
longer 1 shall be stark, staring mud,
Let me out, I say I”
He was now boiliug over with { eney.
Still 1 kept my ground. “Mathews,”
I said, “I know that ycu are not mad ;
80 listen a moment. How can I let
you out? I am not the head doctor,
1 can’t act without his erders. Your
removal has been recowmended by him,
I'll go and consult him now.’
“Noy, you won't, indeed."
“Well, I can't release you, it would
to connive at your escape. I should he
vid by court-martial and cashier. o
_—
i “That's no matter fo me. 1’ make
Bee this!” He opened the loose
gray pea-jacket Le wore, and, to my
horror, took froin within it a round
paving-stone of some pounds in weight,
such as the court-yard of the building
was paved with, How he had managed
; to ob ain and to secrete it was another
: mystery,
A cold perspiration broke out upos
me. My life seemed to be hanging te
the slenderest of threads 1 had
means of defense ; the rules prevented
| my taking into the in erior of the
asgylum even a walking-stick ; and mar
an, the maniac was taller and
stronger than 1.
| The soldier raised the stone in his up
| lifted hands, and held it over my head
| which was protected only by my regu-
| lation forage-cap. 1 expected every
| instant that I should be crushed beneath
| it ; but still the man seemed irresolute
| to strike, Then, while Damocles like
. the missile hung above me, a sudder
idea flashed across my mind : “What
if 1 try to dodge him 77
“Put down that stone 1” 1 eried out.
“Isat me out, then I” he answered,
“Put down that stone, and I will
But first declare that you will teil ne
one who did it or how it was done.”
“Doctor, I swear!” And then. to
my inexplicable relief, he lowered his
raised hand,
I looked around once again, really t
Spy if any official was in sight: but in
such a sly, covert way as to make
Mathews believe that I feared an eaves
dropper,
“You know the locality ontside the
barracks |
“Yes. 1 was stationed her
years ago with my regiment.»
“Well, HY
which was close to us) “‘leadsdovr 10
very short
t
* SOu i
ne
Pier
to
this door” {point
passage Lo ano’
ng on to the Denes,
He ail
{ strained to hear what
**Here, take this
18 slretched-out hand
Wis now
¥
id
pened to have in my
to what it belonged,
it would fit no lock
He grasped it eager]:
time
dashed the pa
iT,
FATES. 3
What then
ted tones,
‘This. Wit
Tab & sy $9
iL Sou into the passage.
| exe
way for a yard or ¢
ovk of the oute
i Key, and-—eascape
You will tell ‘
have mq
If 1 am brougt
{BEE NO SAPS $4
nember this
murder you,"
“Mathews,
vy gud
: Nel
iF 1
i y
hod I pointed out:
On
y one shall
y
“You are the soldier's
replied. “‘Let
§ YOu, sir,
trend
uu
LADCGE
me shake with
1 did not feel happy when I found my
Pain wrung within his; but I qui Kiy
opened the door alluded to, and with
the least of suspicon he
entered immediately. Once he was
fairly in I pulled it to with abang which
shook the very walls, |
in a bathroom.
The strain of excitement over. reac
Gon cameon. 1 felt sick and faint
and knew no more until | saw one of
the officials and wy servant stooping
over me. The former, going his rounds.
had found me lying on the floor, and as
soon as 1 came to my senses I told them
what had bappened, and steps were
taken to have Mathews s0 watched
that in future pavisg stomes would
never again be in his pdssession. I
took care a 50 never again to perambu-
late the asylum without my orderly
consent. — Chamber's Jouraal,
'
ita
apa
OL
shadow
le was inclosad
a
Pious Sentiment.
——
— AR every day religion—one tha:
loves the duties of your common walk i
and that mak s an hones! man: one
that accomplishes an int lleciual and
moral growth in the subject : cae that
works in all weather, and improves all
opportunities, will best and most health.
I¥ promote the growth of a church.
and the power of the gospel,
CHURCH MOORINGS, —An old sea
Captain was riding in a railway carriage
and a young man sat down by his side.
He said: “Young man. where are you
Boing?” “I am going to the city 10
live,” “Have you letters of introduc.
tion ?" “Yex," said the young man,
and he pulled some of them out
“Well,” said the sea captain, ‘‘have
¥ou a church certificate ¥* “Oh, yes,»
replied the young man ; “I did not sup.
pose you desired to look at that"
“Yes,” said the sea captain, “I want
to see that. Assoon as you reach the
city, present that to some christiar
church, 1am an old sailor, and I have
been up and down in the world ; and it
is my rule, as soon as I get into port, to