ESI A The'Economy of Ammonia. The universal use of ammonia in some form in the lsundry and housework, as well as for the toilet and bath, makes it desirable to have some definite and o°- | curate information in regard to the | nature and history of ammonia. Ammonia in the form of sal ammoniac is one of the earliest known chemical substances, The name comes from the province of Ammon, in Egypt, where | sal ammoniac has been known for 2,000 vears, being produced by the decompo- | | sition of camel's dung. Aqua ammonia or the liquid ammonia now used in the honsehold was discov- | ered in the 18th century, but its nature was not understood till 1785, when Ber- thellot first discovered the true compo- sition of ammonia gas, the basis of all ammonical preparations. Until quite recently the only source of ammonia was from the decomposition of snimal substances which made it comparatively scarce and expensive. Ore of its sources was the distillation of born, from which the name hartshorn was derived. When it was found that ammonia was produced in large quantity in the man- ufacture of ordinary coal gas, with the increased production the cost was 80 much cheapened that it became possible to use it for many new purposes. The first ammonia ever bottled for general family use was the now cele- rated CQ. Parsons’ Household Amn- monia. It took a long time to persuade lade g who were used to buying a small bottle of ammonia at a high price and | keeping it on their toilet table, that in Household Ammonia they had an im- proved and ce conomical rival for the | soaps and they were familiar | 1 =e wins with. But time, a fortune spent in advertis- and its own merits, have done their k. and the mail now brings orders | State and Territory in the | 1 from rn cout i ihi~ every an many foreig ammonia 1 public ob 1 with its destructive acti in and clothes, ami h is similar in its for acti wla or potash: to overcome 1 Household Ammonia and pats nted, and 1ts superiont; er imitations has been the indation of an enormous business. As it 1s patents d, none of that imitate its Appearance can | s¢ in r all oth the ammo- 1080 31: s its chemical qualities; are really frauds, the genuin nin than a sateen is like the rich ose appearance it imitates, Here should be spoken a wi volatile gaseous natu re like e tion; monia makes it ver) Dilute good ammonia with sev its bulk of water and it will still | 11 of ammonia. The r 8 y goods made | ble house of long standing. ven sold bottled with cork it had any strength at all, it we stroy a cork in a few days. Inventors have been attempting for yea make an ammonia soap, but the mus nature of the ammonia al ways was found an insuperable obstacle, no matter how carefully the ammom was put in or how tightly packec would escape in a short time, : i would have only an ordinary soa behind. With better fortune usehold Ammonia, after g iments running into ti « and continued for years, su ed in preparing ammonia s could be permanently combine 1 goap and never lgpe its strength In an age less famihar with cher nders Zomonia would have suggested magic as its only possible explanation. To the apparent evidence of all the genses Zomonia is only a very ap powder delicately scented, but put a lit tle in the palm of your hand, moisten it and rub gently, and presto you have the strongest ammonia. In the same way, when put into water in the wash tub or for cleansing purposes, Zomonia di solves, and in solution you have the pre- cise mixture of soap and ammgnia that experience has shown has the st efficiency. While Zomonia is kept away from water it will never lose its amm: thongh it ‘may be exposed to without danger of loss or waste, It is impossible to imagine any steps or improvementsin cleansing com- pounds. A perfectly made pnentral soap was for vears the ideal of all good house- keepers. The introduction of Household Am- monia, the strongest, purest ammonia bottled. and sold at sn price that brought it within everyone's reach, was an im- mente addition to the ane and comfort of honsekeeping i Now, when a perfect neutral soap is | misned with full strength ammonia, in the proper proportion, to give the highest efficiency, the smmonia never Joosing its strength and yet always ready | for use, housekeepers have a perfect, complete ammonia soap for every do- mestic use. Before closing about ammonia it may be well to eall attention to one immense advantage that ammonia has over the soda generally used in soaps or soap powders. The volatile nature of ammonia makes it the safest of all cleansers. When soda is not very thoroughly rinsed out of the clothes it stays in them, rotting them, and turning them yellow. As soon as clothes washed with ammo- nia are hung in the air the ammonia goes fight off and cannot injure them. +} the easy to 3 £ to always ony 18 ¢€ to Fase i 1 the 1 fii wil + Ww all 3 RICE Be AS nia, al the air further Lorp SpENCER has encouraged some of his English tenants to make an ex- periment in co-operative farming. As it has been demonstrated that small farms in England, however well man- aged, do not pay, being unable to com- pete with the cheap lands in America and Australia, Lord Spencer has con- ceived the experimental idea of intro- ducing the best machinery and a single management on a farm of 300 acres, divided among eight tenants, a division of profits being made in portion to the labor performed. is scheme has been in operation for three years, and possibly may turn out to be suc. cessful, A Goo mulch is a layer of fine soil, guch as frequent, shallow cultivation es, BerTER one bird than a thousand farve, HUMOROUS, “KING Minax is fearfully short of money and utterly without credit.” hands into his pockets up to the wrists, [ know what it is to feel like a king!” ELLA—'Where will you pass the summer? Are you going into the coun- try?” Bella- I’m sure. going into “1 don’t know, we shall have to go there.” ———— Hrs WEAK PLACE. —Beggar—Flease Lielp a poor cripple.” Passer-by, giving him money—*‘Poor fellow! where are you crippled?”’ Beggar, pocketing the money—"'‘In my finances, sir.” cn——— NoTHING TO FEAR. —Lady—*‘Little boy, isn’t that your mother calling you? Little boy—*‘Yes’'m." “Why don’t you answer her, then?" “Pop's away." rrore StiLL.—Anxious father—*'1 don’t see what is to become of my son. He seems to be a born blunderer,”’ Old friend—**Um--there is no reason why he should not succeed as well as the rest as a weather prophet.” ——————— DECEPTIVE. — Wife, sitting “How grandly beautifyl ocean is this morning, John. iil Husband, coming out of the water and spluttering it 1-l-looks a good deal better than t-t-tastes,”’ Husband, 1 “Mv dear. | expect to go to town to-day. If you i d : ’ Tug FUTURE.- 00 vears darling. Wife, f rom bed—''Certainly, find some loose change Ali A Basis, —Miss 1 Strike, or ac yer—'‘1 want gal against a monster who has tramp ed on that's natural, much do you estimate vour lascerated Lawver—‘"Ah, ery. At how he damages to ngs?’ SW ell. he's wor YES, ¥ t feel- i - th ———— $150,000, 1 ie that editorial on ‘‘Marriag: estricted Freedom? ir lady correspond- > ’ 4 Editor rit 3 MLD, IU “One of « am, . well, “Sh it was a him a piece of was a woman 1 Han, busband looks al self-control.’ Th 0 Mrs. Gabb. + hadn't much when I mar- replied Mrs, Gabb. “but.” vith yk in her 25 SSW al a cold-steel lod hae rattineg it *? HE 8 KEG ib m—— -A. fh he kicked you, did he?”’ “Yes, wat very thing.” cick him back?’ GuUEsT—""Waiter, give me a | ‘hateau Lafitte.” Waiter--*‘Sorry, sir, 11 the labels.” EE — COFFEE. —How we that coffe I from 1} 4 * a ¥ thas cone ¥ . + i - yer 9 » NICSE OL ETAaVy GoOD many house mixed with roiled stea 1 TET kn REE iS Ri LS 1 a 1 AV AS the coffee, the bett Use it hot, st unsweetened Y Seasoning Y tor rong and clear, and, of 1 You make tea, course, Men put in the pot a le piece of cinnamon bark, and cheap grades of tea will taste as good as the high-priced. When coffee poured into the cups, ad drops of extract of 3 wo a ———— pint of boiled parsnips; add a tablespoon of butter, three well beaten eggs and flour enough to hold the mixture Season with pepper and salt $ Li til of a nice, light brown, ¥iLrixe ror LEMON PIE.~One egg. juice and rind of one lemon, one cup of boiling water, one cup of sugar, one teaspoon of butter, one tablespoon of cornstarch. Boil all together for a few minutes before pouring it into the crust, KRAUT-SLAW,.~Mix a small onion, chopped fine, with a bowl of sauerkraut then pour over it a sauce made of but- FARM NOTES, PASTURAGE.~It is important that this be properly chosen, especially for growing colts, If this is on very rich land, or watery, the grass will be tbo rank for the growth of fine strong bones, and firm, enduring muscle, Colts growu up on such will be pretty sure to be wanting in spirit, slow of movement and deficient in wind, so much so that when in harness if put up to a moderately fast pace—which can only be done by a repeated application of the whip—they breathe painfully, sweat intolerably and soon tire, The best pasture ground for colts is such as is well drained, or naturally rather dry, and if it abounds with scattered rocks a foot or more in diameter, these aie not objectionable, but small stones are, for the colts in running about are liable to strike on them to the injury of their hoofs, while they avoid the larger ones and rocks in their exercise. The grass on such lands is sweet and tender, highly relished by the colts, and very nutritious. Growing up on such, es pecially if limited to it, the feet and legs and the bones of the whole body become extra strong, more like ivory than common bone grown on quite suc- culent pasture. For cattle the pasture need not be so select in quality, for they will do well on wet meadows when the water is generally a little below the surface of the soil, only occasionally overflowing for a few hours and then drying off well, CuAry.—In old times, when grain was threshed with a flail, farmers took special pains to save the chaff, It is more nutritious, and when free from straw, A was mixed horses, When cutting art of chaff fed t introduced 1« short sngihs they machines,” and ay was called “‘chaffed | ! haf.” In rds, hav: straw and stalksto take chaff, The Ame Ck quantity grain were or straw into 1 “ahafy 3 CIA alia all the O id r 2 ¢ +f Tier ing cut he iL Ns ay 1 . . ¢ 3 y Th NAY-CLAI other wi it and carry straw gether on a ‘straw carrier n } There is no provision & chaff from the straw, ore conservative Engl farmers not so readily change thelr g. and insisted on would O a straw for separ- ish pracs having keep the chaff what they mi reason that had any {or i well want such npc wusand place intended Nevertheless, it sw that chaff is valuable, so that have an opportanity of © may do so. AWN AND FLOWER GARDEN, 1. the grass makes but growth, and lawn at such is injured by too much mowing, most troublesome the farm house’ or w In Y jn i sk itr the Wes] in our of which § sandy, is rab-grass (Pandcun sanguinale). is a late annual, the stem of which lies prostrate, taking root at every jo [he flower cluster grows stems tall enough to be cut by the mower, As it s an annual, the preventive of seeding should exterminate it, The mowings id be raked up and burned: for fear i me seals may ripen. When ornamental shrubs are out of it is well to cut away the flower clusters and not allow the shrubs to ex- ist themselves in ripening seed, save Ii ornamental fruit. The same said of herbaceous perennials, houg f the seeds are often wanted, The garden should now gay with and other summer bulbs. Provide those h stakes, Greenh into the borders { water, oh SOL 8 VOry on YET thant nw oon y Wel we Ih « be 111 x lilies that ouse plants WR, should not 4 i y later they want sucl taken with a be i} be pruned this Many herbaceous perenuiais best from the seed, if these are sown as soon as ripe, the plants geting enough to stand the winter will prot CLIO. 1 : or i large slight Beeps yor ProriT.—With the at- ition given principally to the growing if wool the farmers have failed to take advantage of the profits that can be « rived from mutton. Those who have not inspected the mutton breeds cannot realize the great improvement that has for ie. and also in the quality of the meat therefrom. No animal has been brought to a higher point of excellence At the Centennial Ex- hibition an Oxford ram was exhibited | | i seasoned with pepper, salt, and a very little spiced mustard. CiickeEN IN CREAM. — Selecta plump young chicken; clean it nicely and di- vide into pieces, Roll or dredge in flour and fry to a golden brown. Arrange neatly on a dish and pour over it a dress- ing made of a cup of cream brought to the boiling point, into which are stirred the beaten yolks of two Fees, salt and pepper and a few drops of lemon that it does not curdie or get too thick, Gam- ish with parsley, if liked, and serve at once. SsnenA—. To EXPEL mosquitoes, take of gum camphor a piece about one-third the size of a ben's egg, and evaporate it by placing it in a tin vessel and holding It over @ lamp, taking care that it doed not ignite. The smoke will soon fill the room and expel the mosquitoes, and they will not return, even though the windows should be left open all night. Corree I0NG.—Take half a pound of fresh butter and a quarter of a pound of pow sugar, and beat them to a grea gh bow ' aiding drop DY oy the process half a teacupful o Sing coffee that can be made. usual to meet entire flocks that average pounds when 3 months old. In the face of these facts it is not surprising that those who fail to improve with the Oxfords, Shropshires or Hampshires find it impossible to derive a profit, Tue PouLtry Business, — Accord- ing to a recent writer there can never be any advance made iu breeding poul- try except by those who are enthusiastic over the possibilities of the industry, and have pluck to push through all ob- stacles. The man who is content with the character of his stock to-day will utterly fail, because the conditions and demands are rapidly changing, and Prost standards will not suffice. {igher prices cannot be expected, and the study must be for heavier produc- tion of eggs or flesh at the lowest cost. Food must be provided with reference not to its cost in the market, but its worth in food elements, ‘This is the se- cret of the busiress, Docks AS WEEDS, «It is related that many years ago, at a farmers’ club meeting, an ex ced husbandman, when asked what he considered the worst weed, replied the dock, It is an jul nuisance on land that is in- tended to be kept in grass, though the careless farmer, thinking that in this it makes little difference, allows it to grow and seed. Every plant has thous- ands of seeds, and these have wonders ful vitality, as indeed the plant has when grown, narrow dock root thrown on oa fence through the Sum- mer will grow in Fall if placed on the ground after moist weather begins, HOUSEHOLD Sp1ceD CHERRIES, —Seven pounds of cherries, four pounds of sugar, one pint of vinegar, one-half ounce of ginger root, one teasp 11 of ground cloves, two teaspoonfi. of allspice, two teag spoonfuls of allspice, two teaspoonfuls of ground mace, Put the vinegar and sugar on to boil, mix the spices and di- vide them into four parts. Put each part into a small square of muslin, tie tightly, and then throw them into the sugar and vinegar, When this mixture is hot add the cherries; bring all to boli- ing point, take from the fire, and turn carefully into a stone jar. Stand ina cool place over night. Next day drain all the liquor from the cherries into a porcelain-lined kettle, stand it over a moderate fire, and when boiling hot pour it back in the jar over the cherries, Next day drain and heat again as be- fore, and do this for nine consecutive days; the last time boil the liquor down until there is just enough to cover the fruit. Add the fruit to it, bring the Revisep VERsioN,—A little five- year-old who had been 10 Sunday school for the first time came home puffed up with importance over what he had learned, “Mamma.” said he, **Do you know about Lot’s wife?” “A little,” she sald, ‘but tell me what you know. ”’ 80 the little fellow told his story very earnestly, becoming positively dramatic when he reached the climax, and said, “And the angel of the Lord said unto Lot's wife, skate for your life and don’t you look back, but she did look back and turned a somersault,” - - LEARNED Mex.—Fenderson — Hal what's this? ‘The posterigr third of the inferior convolution of tie left fron- tal lobe is diseased in aphasia.”” Now, this is really startling. I'll tell that to Mr, Stickle; he’s always interested in such matters. Oh, here he is now! | say, Stickle, were you aware that the posterior convolution of the aphasia is diseased in the left third of the inferior lobe? whole to a boil, and putin jars or tum- blers for keeping. — To PRESERVE STRAWBERRIES WHOLE.—To each pound of the finest Jump sugar put half a pint of water, or, if preferred, the juice of fresh red cur- | rants, Let this boil (skimming careful- {ly all the time) until it begins to get | thick and has the appearance of return- | ing to sugar. Now very carefully put | into each pound of sugar one pound of fine, fresh-pickled strawberries, and let | them boil gently for about a quarter of | an heur. or until the fruit appears to be | done. Pour the preserves into a basin, until the next allow it to stand when carefully drain all the ju the strawberries, Put the the preserving kettle and le liv, 8} 12 it as be + strawberries and boll them i ji} nmin And then Stickle knew just as much about it as Fenderson did; but it was an interesting matter, and both gentle- men stuck their hands in their pockets and felt that it would be a terrible set back to the earth should they be taken out of it, asl — FROZEN STRAWBERRIES, —~One quart of strawberries, juice of two lemons, one pound of sugar, one quart of water, Add the sugar and lemon juice to the berries. let stand one hour; then mash the berries add the water, stir until the | sugar is thoroughly dissolved, turn ino 118 { the freezer let 18 ohl » iis and wrve eight persons, WioLe CHERRIES, A ILLE. Is of sugar with two with 2 11 ii two of POL zl asses water BM into small pots, je wm stand week, that time does not #ppear to Le satisfacton the last process fe re peated, uncovered end of ly made, ma a How To MAKE LEMONADE,- onade is economical if the i" of making a lemon syrup is seized lemons are cheap. Grate the thin low rind of twelve large lemons over pounds of granulated sugar. Add quarts of water over the until the sugar is dissolved. boil and boil until it thickens, s as fast as the skum rises juice of the twelve lemons and ski fifteen minutes longer. tightly and keep In tablespoonfuls of 1 rup a delicious glass of lemonade. agree with tipplers that the of church fairs is not a “nice } But if you will rub the rind of mon th a lump of cut sugar, extract thi witl ut juice of hall a lemon with a squeeze: uti and il Jolt place, will make We must lems dri a oon i118 BY al FTA 3 in 1 K. ivation. roots of Lilooaning, sensi : Cherie ! orite fill up the glass with cold water, add a strawberry, (wo or berries, or a stem of further furnish it wi will bave a drink pleasing to and palate. Lemonade made as above, substituting tea, weak or strong, a ing to taste, for walter, is both ing and refreshing, - a, and h two straws, you the ave a» Curry Tarioca.—One and half pounds of sour cherries, one cup of tapioca; sugar to laste, oca through several waters, then cover with cold water, and soak over n the morning put it on the fire. with one pint of boiling water, simmer siow- until the tapioca is perfectly one the cherries, stir boiling tapioca, sweeten to U from the fire, turn into the dis are to be served, and Serve very cold This will night. CICAT. 1 : w 5% i " . 1 1 them into the they to and Sons, COON, Crean, PINEAPPLE MARMALAIDE, — Peel your pines carefully, and remove : with a sharp bright penknife, Flake them with a silver knife (tn keep the eves } he fruit. Add three