tSS5I! 3F EpgEp-sWw "WfgTSJSJt : v? :w .., THE PITTSBURG DISPATCH, SUNDAY, SEPTEMBER 14, 1890. IB '?. FARMERTATESMEN. Some of Them Coin Money, but Most of Them Are Agriculturists and Don't Make a Cent SQUIEE'S HOLSTEIKS AKD HOPS. How Colonel McClure's KeprteTrs Cleared TMrtj Thousand Dollars on a Florida Tomato Crop. OEAKGE TEEES EAT A HOG A IEAE. Seutor Stanford's Fruit Farms and the Ecrs Be Gets toDotheFickln;. tCOBBEEFOKDEKCX OF THE DISrATCHI "Washdioxok, September 13. Senator Evarts has just bought 400 acres of land near Tort Washington, on the banks of the Potomac He paid an average of 511 an acre for it, and he says he bought it because it was so cheap he couldn't help it He has bnilt a log cabin 25 feet wide and 65 feet long upon it, and he is inviting the Sena tors to come down and lunch with him. He has another farm in Vermont, which he has held lor years, and which, I understand, is stocked with Jersey cows. His butter there costs him about $2 a pound, and his veg etables are, I venture, dearer than though he bought them in the market. The same will probably be true of this Potomac land, unless it is much better than the average soil about Washington. It will add, however, to Senator Evarts as a farmers' candidate, and that is the po sition that all of the Senators are trying to hold just now. The Farmers' Alliance has scared most of the public men. Th'ey all want to be accounted a friend of the farmer. and such as hold farms are pointing to their horny hands and talking about crops upon every public occasion. Many of them have been brought upon farms, and some of the largest estates in the country are owned right here in the Capitol building. BIG LA"D OtVSXUS. Senator Lyman B. Casey, though he looks like a diplomat and talks half a dozen different languages, has 5,000 acres of farm land under cultivation in Dakota, and he is secretary of a land company which owns over 1,000 acres in the James' Eiver Valley, and which works it with a capital of 5,000. Pcttigrew, of South Dakota, has a number of farms around Sioux City, and all of the new Senators own more or fess land. It takes something like 75 miles of fence to go around the farm which Senator Sawyer owns in Texas, and Watson C. Squier has perhaps the best-paying farm for its size of any of his lellows. This farm contains 400acres, and it brings in Squier fCOO per month. I chatted with him fast night about it. "I cut it out of the woods, said he, "and I like to show it as an evidence of what a farmer can do in Oregon. I have 100 Holstcin cows upon it, and I get reports from my farmer every week as to their morning and evening milking. These cows produce 155 gallons of milk every dav. I sell this and I receive 15 cents, and' some times 20 cents, a gallon, so that you see mv profits from the cows alone are something like 5650 per month. MOSET TS HOPS. Oregon is one of the great hop-raising countries, and I am making a mighty good thing out of hops. I have a hop farm of about ten acres aud I put all the manure from these 100 cows on this ten acres. . I J will get 3,000 ponnds of hops to the acre tnis year, anil l expect to tret 4,000 per acre next year. These boos will bring 20 cents a pound, and at the lowest nossible estimate I must clear $3,000 off of this ten acres this year. Three thousand dollars a year means $230 a month, and this added to the milk gives me about $000 a month from my 400 acre farm. Even if I pay 5300 a month to keep up the place, I am bound to make J600 a month clear." "What is the land worth?" Raid I. "It is not for sale," replied Senator Squier, "but I suppose it would bring 5200 an acre at auction. It lies about 12 miles from Seattle, and is a fine piece of prop erty." MOETOX'S GUERNSEYS. Vice President Morton has a arm at Ehinccliff, on the Hudson, of 950 acres, and he watches its profits and losses quite as closely as does Senator Squier. He knows all about stock, and can tell you the names of the best milking cows of the country. He runs to Guernsey cattle, and he has perhaps as many registered cows as any fine breeder in the country. A great inanvof his cows were brought over from Europe, and, like Senator Palmer, he ore'ers to send his own farmer over to pick them out. It makes him smile more to have one of his cows take a premium at a county fair than to make a good real estate speculation, and he has a number which have taken prize after prize. Another of his fads is fine-wool sheep. He spends much ot his summer on his farm and he has a magnificent residence upon it! Speaking of Senator Palmer, his fads are Percheron horses and Jersey cows. He im ported some ot the best animals he has him fclf, and he expects eventually to make his farm profitable. Justice Lamar is well up on Jersey cows, and he has a number of fine registered animals on his farm in Missis sippi. He is tired of farming, however, and in the troubles that surround the South he wishes that the farm was sold and the money invested so as to bring a good round income. SECEETAKY BUSK'S EXPERIENCE. I met the Hon. Jerrv Busk, our Secretarv pf Agriculture, the other night, and asked him point blank whether he made any money in farmiug. He replied: "I have one of the finest farms in Wisconsin. It consists of 400 acres, and I have owned it for a long time. Part of the time I have been a farmer, aud a part of the time I have been an agriculturist." "But, General Busk, what is the differ ence between a farmer and an azrienltnr ist?" s "A farmer," replied Uncle Jerry, with laughing eyes, "is a man who runs his farm for alt there is in it, who does not waste on fool experiments, and who as a general thing comes out at the end of the year with a good profit. An agriculturist is" a theoret ical larmer, a man who puts more money into the land than he ever gets out of it, and one who is always trying some experiment tomake a fortune and seldom makes a cent Well, I have been both, and while I was a farmer I made money. I believe there is money in farming to-day if the proper busi ness brains are used in rnnning a farm, aud I doubt not that matters will finally regu late themselves, and the farmers will again become prospeious." SIOSEr IN FLORIDA. Y here has the most money been made in farming during the past year?" I asked. "I can't answer that," was the reply, "but a great deal of money has been made in Florida. You remember the Disston pur chase, by which Hamilton Disston, of Penn sylvania, got possession of hundreds of thou sands of acres of the swamp lands of Flor ida. He drained a great part of these and fhey are the most lertile lands in the world. "Well, A. S. McClure. of the Philadelphia Times, had an interest in some of these lands, and two of his nephews who had not succeeded very well in the West, asked him to give them something to do. He let them have some of these lands and they cleared this year 530,000 on their tomato crop. That is, I think, pretty good for tomatoes. "This land, however, is the richest in Florida. It consists of six or eight feet of muck, and it will grow vegetables to perfec tion. Other parts, of Florida are not as rich as is generally supposed and you would be surprised to know that oranges need a great deal of fertilization. I visited onoe one of the best oranee groves in Florida and the man told me that he wonld sell it for 525,000 and that it had cost him this much to make it. KATS A HOG A. TEAS. "He had one tree that was wonderfully fine which produced the finest oranges iu the State and was far superior to any other tree of his orchard. I asked him what was the cause of the difference. He replied: 'The difference is iu the food. That tree has eaten a hoc every year since it was planted.' 'How's that,' said I. 'Well, you see about the time it was planted we had a dead hog and we dug a bole and put him in and planted the tree right on top of him. The tree grew so lunch faster than any of the others by the next year, that I concluded to continue the experiment, and I killed another hog and buried it in its roots. I have done that every year up to now, and I nnd that the tree has paid lor its nog many times over and its fruit will bring fancy prices in the market' " X early all of the Southern statesmen own farms and Senator Pugh, of Alabama, once told me that he could make 13 per cent right along out of farming in the South, He has his work all done by negroes. General Joe Wheeler is said to be worth about a million dollars. He came out of the war poor and he haB mzde -all his money out of farming. He has a large estate in Alabama and he runs it on business principles. didn't KNOW HIS 0S wheat. The biggest farmer in the United States is Eeland Stanford. He gave somewhere be tween 50,000 and 80,000 acres to the uni versity which he is now building, and not long ago when riding in the train with Senator Allison, through the Northern part of the State, the cars passed through a large tract of wheat This vast plain of wheat stretched as far as the eye could see on both sides of the road for miles, and Senator Allison asked Stanford what he thought of it Stanford replied, "It is a very fine field of wheat and I wonder whose it is?" "It is yours," said the conductor who was standing near Stanford. "Indeed 1" replied the millionaire, "I did not know it I knew I had some wheat in this part of the State, but X did not think we had come to it as yet" Senator Stanford engages in all kind of farming and he makes his tanning pay. His vineyards produce the choicest of Cali fornia wines and he has great warehouses stored with 'California brandy. He will not sell his brandy at the present low prices and he has sold none for six years. Be can af ford to keep it and he believes it will pay a good interest on the amount of money in vested by the increase in value with age. his own custom house. He makes about 1,000,000 gallons of wine every year, and one of his vineyards con tains 4,000 acres. This is, I think, the largest vineyard in the world. The vine yards are so large that the United States has a custom house connected with it in order to collect the duties properly. As a fruit grower Senator' Stanford has" some of the finest fruit farms in California. He hail tor a long time a great deal of trouble in getting the fruit picked. He used China men finally, as the white men would go off on sprees. He then adopted a plan which he has now, which is most hnmanitarian and profitable. He gives all the boys of the public schools of San Francisco, who will take advantige ot his offer, a chance to come out and pick fruit on his farm. He takes 1.000 of these boys every year, takes them to his farm and keeps them there a month, paying them 51 a day for their labor. He has an immense barracks built iu which they sleep, and he sees that they are well fed and well cared for. His super intendents have them divided into gangs, and they are carefully watched over as to morals. HOW HE PATS THEM. No money is paid until the end of their job, when each boy carries home with him 530. He also takes about a peck of English walnuts, and the Senator has bags made of a fixed size which he fills and gives one to each boy upon his departure. As to pay ment, when be first brought the boys out on the farm he began to pay them their wages as they earned them. He found, however, that a lot of pool sellers and gamblers sur rounded the farm and got the boys money away Irom them by inducing them to bet on wheels of fortune, baseball and policy games. He stopped this by not paying un til the end of the month, and he now pays at the close of the engagement The Senator employs Chinese cooks upon the larm, and these cooks do all the cook ing for the boys. Sometimes Senator Stan ford goes out to see the boys, and he always eats dinner with them. At such times the Chinese cooks prepare a special, feast for him. He circumvent them, however, by sitting down somewhere else along the tabl. and eating with the boys. He says : "Johnnie, pass me those pickles," or 'Sam, what do you think of that meat? Let me have a little piece ot that bread,' or some thing of that kind, and all the while the feast at the other end of the table goes un tested. HE MAKES MONET. Everyone has heard of Senator Stanford's great farm at Palo Alto, which contains his country residence, the great University and some of his best ranches. In this farm, which, by the way, has all been given to the University, he has some land which is worth 51,000 an acre, and he has a patch of 40 acres in grates, which has produced as high as 57.200 a year, and which has never pro duced less than 53,200 a year since they have been slanted. On one of his tracts of fruit land there is a little piece of ten acres for which a man pavs him $2,500 a year for the privilege of picking the Iruit He makes equally as well out of his cat tle. He has all kinds of fine breeds, Jer seys, Holsteins and others. He was very much delighted this past year to get the highest prize for butter making and for milking, which consisted of a 550 gold piece. He got it at the California State Fair. In this ease the cow was brought to the Fair and left there for a week, its milk ings being registered every day and the milk being churned into butter. His cows took the premium both for the production and as to the quality of their milk, and the pro duction of butter. I am told one of his cows gave the cream in one week which pro duced 24 pounds of butter. HEABST AND HIS HORSE. I see Senator Hearst has a horse which has at last been successful. He is as proud as a turkey gobbler in a new flock, and struts around blowing about his fine horses. The fact is, Hearst knows very little about horses, and he does not know even the names of his own stock. In most cases he merely owns the racing privilege, that is, he buys of Senator Stanford the right to run his horses for a certain season, and tbey are en tered under Hearst's name, though they really belong to Stanford. Not long ago a race was run in the East at which it was reported one of Senator Hearst's horses had won. Hearst knew little of the horse that won, but he strutted about the Senate talking ot his fine horse, which knew him by name. It afterward turned out that the horse belonged to some one else, and Hearst did not know whether he was among his stock or not. Hearst has a jockey whom he pays 515,000 a year, and when asked the other day what this boy's name was he said that b,e could not remem ber. This sounds funny to a poor-man, but Hearst is many times a millionaire. He has no much property it is no wonder he does not keep better track of it all. Fbank G. Carpenter. American Tines in France. The success of the American vines in France still continues to be very great; everywhere they take possession of the grondd which the phylloxera ravaged. From a report read by thedirectorof French agriculture before the high commission of the phylloxera on February 3, it appears that the area of vineyards, replanted with American vines, increases with such rapid ity that before long it will be as large as it was before the phylloxera extended its ravages. The Bluff Crsr. Boston Herald. The chief object of some women's hands ii to display as many rings at they can wear, and still be able to bend their fingers. THE ART OF SELLING. A Keen Insight Into Human Nature is the First Requisite, , AND PATIENCE IS THE NEXT ONE. Best Methods Explained by a Eeady-Made Clothing1 Salesman. TYPES WITH WHICH HE HAS TO DEAL rWBlT'lU TOS TUB DISPATCH.! O the student of hu man nature probably no greater field to study odd and pecul iar characters pre sentsitself than in the several departments of a large clothing house. A few days spent at one of these houses will bring one in contact with more quaint and cu rious people than one would encounter in a long jorfrney. The machinery of a salesman's life does not revolve as smoothly as one would suppose judging by a superficial glance. It is generally supposed that a salesman's duties consist merely in showing his goods, fitting them on, and having them wrapped up. A more mistaken idea could net be imagined; tor, if this were all, selling would be pastime. The successful salesman must be a close observer to enable him to "size up" his customer at a glance and know how to approach him. He ninst be cool, cautious, determined, and possess an almost inexhaustible supply of patience. a significant fact. In nearly all bouses there is a rule that if a salesman fails to effect a sale he must ThaV What You're Here For. transfer his customer to another salesman. The sales made by these transfers are nu merous, proving conclusively one of two things either the first salesman, through some reason or other, failed to make the proper impression, or the customer was such a ieenliar character that the manner and language, combined with the different tac tics ot the second salesman, happened to catch his fancy. No one without the per sonal experience can realize the tremendous strain and t3x to which a salesman's pa tience is subjected. He must be prepared to meet all sorts of statements and argc ments and be able to disprove them prompt ly and in a genial manner. Under no cir cumstance mnst he lose his temper; if he does he is lost, no matter bow much time and labor he has spent or mental worry he has suffered. Customers. as a rule are very practical, unsympathetic and independent, and im agine they have unbounded rights to which poor salesmen must pay due de erenre. Should they be gently reminded of the trouble and annoyance undergone to effect a sale, he will probably be informed with the coolest effrontery imaginably that "that's what you are here and get paid fori" and they "don't propose to buy" until they "look around and see where they can do the best" AN UGLY TYPE. Here comes the cranky customer walking in nervously: "I want some clothesl" "What kind?" asks the -salesman. "I don't know; let me see some and I'll tell you," he answers very snappishly. The salesman. not affecting to notice the slight, shows this sort of customer a good suit at once. The customer glances at it, and with the remark, Would Like to be a Dude. "That isn't what I want; there's nothing in this honse that suits me," starts to rush out Now comes the tug of "war that gives the salesman an opportunity to display his abil ity. Politeness and suavity are of no avail with this "subject," to other tactics must be resorted to, and that very quickly. The salesman must use a certain amount of independence to prevent his customer getting the upper hand, and by a short, sharp, decisive argument convince him of his inconsistency and unreasonableness. Unless the customer is a hopeless case this usually has the effect of bringing him back; the salesman can talk more naturally, the customer acts more rationally and generally a sale will eventually be made. ANOTHER HABD CUSTOMER The "undecided customer" enters with a very unsteady gait, an "I-don't-know-whether-1'll-buy-or-not" expression on his countenance, and is continually looking about him. He likes everything, in a measure, that is shown him; "this is pretty," "that looks well," "theother is cheap," and so on, but he cannot make np his mind to purchase. This customer is difficult, as he agrees with you.in everything and leaves no room for argument The first salesman be comes worn out and usually transfers him; the second salesman talks s little sharper and then assumes an air of sociability. He apparently becomes personally interested in him, converses with him on various subjects and finally gets him interested in a suit, and by an indomitable will and perseverance a sale will often be effected. 4 The customer who walks in whistling or picking his teeth' with a toothpick, or the one who approaches with a slow, steady shuffle of the feet or a iwaggering gait, be long to the same class. They always have more time than money. There is no use try ing to push, hurry or persuade them, and the easier and more indifferent the salesman acta the better chance he stands of selling. THESE REQUIRE SKILL. Nearly analogous to the latter class is the eustomer irko sees just exactly what ho fif wants in style and price, but will not decide until he looks around, far perhaps he will "find something that will please him still better at a lower price;" the customer who cannot make up his mind whether to buy a ready-made suit or "leave his measure with his own tailor, you know;" the customer who is indifferent as to whether he buys to day, next week or next month, and the one who doesn't know whether he wants light or dark, medium or heavy weight, business or dress suit, but wants time to study over it, and "will call in again." These customers all require delicate and skillful handling. No specific rules can be laid down, as no two cases are precisely alike, and the sales man must use considerable discretion in using an nrgument.that; will at once be brief and effective. An entirely opposite, though none the less curious character, is the "would-be dude." Heis generally a diminutive speci men ot humanity, and bis domes always aopear as if they had done considerable service. The coat he wears is a little "dinky" and looks about two sizes too short for him, and his trousers want coaxing down. He is invariably a "bargain hun ter," and as he examines goods, with his thumb and forefinger twisting the end pf his thin, sickly-looking mustache, he excites a feeling of mingled pity and contempt He usually wants a suit costing anywhere be tween $5 and fit), but which must nave me appearance of a 520 suit, and he is as exact in regard to material, style, fit and work manship as if he .were really purchasing a suit at the latter price. HIS WIFE DECIDES. The oddity who worries you for halfan hour trying" on clothes nnd admiring him seltn the mirror and finally tells ynu he dare not purchase unless he brings his wife along, is a nuisance and is about on a par with the customer who wants "just any thing" to wear for a few days, for as a rule, this latter individual can hardly be pleased from your whole stock. There is the "tony" customer who walks in like a lord, and after consuming considerable time, cooilvjinfornis you he does not want a suit, because fie "never could wear readv-made clothing"; or perhaps pulls out his watch, and like a "BiD Van Winkle" after 20 years sleep, suddenly awakens to the fact that he has a train to make within five minutes, and of course cannot remain any longer. A some what similar, although a more considerate customer, is the one who tells you as he enters that he knows it is impossible to fit him, but wants to try "just how near he can get a ready-made suit to match a custom suit he had seen somewhere else, but which was too expensive." He expects close attention, although he has not the slightest idea of purchasing. can't handle a cbowd. ' The customer who brings three or four friends to assist him in selecting is worse than a pestilence. Through their various derisive remarks the would-be purchaser be comes disheartened. His friends have varied tastes, but he must have them all pleased as well as himself, and should they finallv agree on the same article, the chances are that the buyer will tell you he "wouldn't wear it as a giit." The salesman must be on sociable terms with the crowd, and act as a sort of arbitrator if he wants to effect a sale. Considerable talking and manceuveringare required to handle the customer who has his heart set on a suit worth about ?5 more than he intended to layout, before he will pay the valneor purchase something else not so ex pensive. One customer expands his chest two or three inches and and is not satisfied unless he gets a garment with the enlarged measure marked thereon to fit him. The contrary customer who wants a heavyweight suit with the thermometer at 96 degrees or the one who wants a summer-weight in winter; the "smart Aleck" who knows it all and the "country Jake" from Greenville who imagines he will be cheated unless he keeps a sharp lookout, are a few more of the types met with daily. THE BUSINESS MAN There is a really shrewd class of customers, mostly business men, who must be worked as carefully and systematically as the solv ing of a geometrical problem. You don't know when you've cot him or whea you haven't lor he is as slippery as an eel. He will eye yonJike a hawk, cross-question you closely, and appears to be constantly' studying; the answers must be prompt and plausible, his gaze met unflinchingly and without betraying the slightest emotion, otherwise he loses confidence and will make some excuse to get out The subterfuges customers resort to in or der to depart, are often amusing. "Wrap that suit up; I'll be back for it in 15 min utes;" "I must meet a friend down the street to get some money;" "I didn't in tend to buy to-day; I merely wanted to pick itout and have it laid aside',' area few of the stereotyped, worn-out excuses. Suf fice to say the salesman's path is not altogether strewn with roses; and if he sometimes becomes despondent, is it to be wondered at? Samia Wielab. CABSIED BY THE TBAMPS. Facts About the shipment of Live Cattle Across tbe Atlantic New York San.l The cost of shipping cattle from New York to London is not so great as bringing them from Kansas City to New Tort. The business is in the hands of tramp steamers and a certain grade of emigrant steamers. Some boats carry emigrants from Europe to New York and take cattle back. The cattle get as good accommodations as the emi grants. The cost fluctuates greatly, accord ing to how many tramp steamers are in New York atone time waiting for loads of cattle. The cattle have to be shipped soon after their arrial in New York, as it does not pay to keep them here unless they are being fat tened for the New York market They are sometimes shipped direct from the cars", but usually they get a rest in the stock yards, and are fed and fattened there, so that they will not be liable to sicken and die on the way over. . The average cost is about half a cent a pound, live weight. This is higher than the freight rate on ordinary cargoes, and in cludes the feed and care of the cattle on their way over. Ten men can look after as many cattle as there are on a ship. They can feed and water the cattle, look after those that are sick, and carry out those that are dead. A smaller forc6 of men might be used if it were not for storms, when there is" danger or the cattle breaking loose and fall ing against each other. Then the men have to go among the cattle and quiet them. This is the risky part of the trip to the men, as should the cattle break loose, the men would be hurt At this freight rate there is considerable profits in the shipments. KEWHAH'S 7I0IIK. A Story of the Cardinal Which Shows a Re semblance to Ersklne. Although essentially a meditative man, Cardinal Newman, did not forget the claims of recreation, and this he seems to have found chiefly in the charms of music He is credited with having been an excellent violin player, and apropos of that accom plishment a very happy story is told of him. It is related that, shortly after his elevation by Pope Leo XIII. to the dignity "of Cardi nal, some one from beyond tbe Tweed wrote a strenuous epistle to him, challenging him to a discussion on the "merits ot Popery." His Eminence was in no mood for disputa tion, and he indited a note to his adversary in this wise: 'I lear I am too old for sueh violent exercise as you propose, bnt I have a very fine old violin here at the Oratory, and if you will favor me with a visit I shall be glad to play sr tune or two lor yoa to the best of my ability." The Cardinal, in this respect, appears to have resembled Ebenezer Erskine, one of the founders of the United Presbyterian Church, and whose early domestic associa tions were connected witli Northumberland. Mr. Erskine, too, was a skillful performer on the violin; so completely did he charm a deputation who waited upon him to re monstrate with him upon such practices, that they departed with a deep-rooted con viction that the fiddle was by no means the "sinfa"' Instrument they had believed it to be. SOME FANCY DISHES. Favorite Recipes of Six of the Best Known Chefs of the East. HINTS 0N THE ART OP COOKING. The Ancients Excelled the Moderns in Tickling the Palate. THESE OBJECTS TO BE ATTAINED Six masters of the art of cooking have been asked to send to The Dispatch some of their favorite recipes and their ideas generally in regard to modern cookery. Their answers, printed below, make a very interesting symposium. From Delmonlco's Cnef. I have often been asked whether cooking is one of the lost arts or if the ancients had knowledge ot any fancy dishes now un known to us, which were superior to any that our most accomplished masters of tbe culinary art are able to concoct at the present day. -That this is not improbable we cannot donbt when we consider how much greater stimulus to the invention of new and tempting dishes was constantly af forded the chefs of old by their employers. There is no monarch millionaire of our time who spends one-tenth as much upon the menu of his table throughout an entire year, as many oi the old Bonian Emperors expeuded upon a single banquet We "read that the Emperor Vittellius frequently lavished upon one of his great feasts sum's that would amount to millions of our Amer ican dollars. He had hundreds ot emissa ries who were constantly traveling through his dominion in search of novelties in food and dnnk. He annually expended upon his table the enormous sum'of 5100,000,000, and would soon have eaten up tbe resources of the entire Roman Empire if his glutton ous career had not been prematurely cut short He often sat down to 10,000 differ ent dishes at a single meal. His bill of fare included 2,000 different dishes of fish, 5,000 dishes ot various kinds of fowl, and one dish called, from its enormous dimensions, the Shield of Minerva, and composed of such costly ingredients as the brains of pheasants, woodcocks, the sounds of the fish called scari, and the spawn of the lamprey brought from the Carpathian Sen. In comparison with such a bill of fare the most elaborate menus presented at our most sumptuous modern feasts must pale their in effectual fire and sink into utter insignifi cance. Fifty dollars a plate would now be thought a large sum to be expended on a dinner, but it would not have provided the one-hundredth part of a single dish that graced the entertainments of Vittellius, or 'of such other sybaritic Boman Emperors as Nero, Tiberius, Caligula, Heliogabalus and many others. American millionaires will have so pay their cooks a great deal more thau 510,000 a year, as one of them is said to do, before tbey can begin to approach within the shadow of the epicurean magnifi cence ot the monarebs of old. In view of these facts we must conclude that fancy cooking is to a certain extent a lost art That is, that many dishes that once delighted the palate ot Emperors are wholly unknown to us, and must ever re main so, though doubtless many ot these culinary triumphs of the past would be, like Katisha iu the "Mikado," an acquired taste to modern epicures. Fortunately we still possess sufficient knowledge to eet up a very fair meal, and have the skill to con coct certain dishes at which not even a Vit tellius or a Caligula would vainly endeavor to turn up hisBoman nose. As an evidence of this I append some recipes, to the con- coction of which I have devoted mnch time and study, and which I think will be found highly satisfactory: BOASTED DTJCKLINQ SAUCE. Peel six sour apples, cook them in a little waterand then pass tbem through a sieve. Add two ounces of scraped horseradish. Let it get cold. When ready to serve mix with double Its volume of whipped cream with a little sugar in it Serve cold fn a sauce tureen. The above is a most excellent sauce to serve with ducks and geese. HASH A LA SAM WARD. Cut In pieces one-eighth of an Inch square some cold cooked tenderloin of beef, about one pound being tbe right quantity. Hash two shallots. Cut in pieces an eighth of an inch sqnare one ounce of raw ham, two ounces of fresh mush rooms, two ounces of boiled potatoes. Fry tbe shallots in hot water, add tbe ham, the mushrooms and potatoes. Fry altogether and then add two gills of brown sauce, salt, pepper and a little nutmeg. Let tbe whole cook five minutes. Then pnt tbe tenderloin in with It and let it get very hot witbout boiling. Dish np, sprinkle a little bashed parsley over it and garnish the piaie wita some loasteu oreaa cat inxancilnl shapes. EQO EN COCOTE. , For this there is needed a peculiar vessel called a cocote. Fry in hot bntter one spoonful ot onions, two of bashed mushrooms, one of truffles, salt and pepper. Bauer a cocote. Add the whole. Break two eggs in the cocote. Pour a little boiling butter on the eggs. Put the cocote iu a saucepan with water and cook In the oven six or eight minutes. C. RAtraoFFBB. Chef of Delmonlco's, New York. From Welcker's CheC There are persons who affect to decry the cook's profession. They represent him as one who caters only to the sensuality of man, and who fosters gluttony, sloth and self indulgence, They.denounce cooking as un worthy of a man, and hold that it should be left to little girls and old women. A calm, dispassionate, common-sense view of the subject will at once prove the fallacy of such ideas. Food is the fuel which feeds the fire of life. Without its nourishing stimulus the athlete could not perform his feats of strength, the singer could not pour forth those liquid notes which charm a breathless multitude, the orator could not let loose the flood-gates of his eloquence to wash away tbe fortifications of error and oppression, and tbe writer could not conceive those grand thoughts and weird imaginings which live npon the printed page and in the memory forever. For the proper prepara tion of their food the presentation of it in its most healthful and palatable form mankind are dependent upon the cooks. Since, then, food is tbe main spring of life that which maintains and preserves it and which, in short, keeps it in existence and since the cook is the preparer of that food, is he not, therefore, the nearest ot all men to the Deity? The Supreme Being creates life, the. cook furn ishes the means to maintain it Is not the maintaining of life second only to the crea tion of it? Snrely the answer must be in the affirmative, and that answer once given we must admit that the cook's profession is of all others the noblest and most entitled to respect Next to tbe preservation of life, the great object of fine cooking is to present food in as an attractive a guise ai possible. To do this successfully the first essential is a well arranged bill of fare. This is one ot the highest, most important- branches of the culinary art, and one in which many who are masters of every other department of cookery lamentably tail. Before complying with the request to give recipes for some of my original and favorite dishes, I will out line what to me seems a model bill of fare for dinner, after which, without further preface I will furnish the recipes desired. SINNER MENU. Clams on half shell. Consomme plain with cream of asparagus. Fish. Baked blue, fish, wine sauce. Spanish mack erel. Soft shell crabs. Beabasx Entrees Sweet bread croanette. Chicken saato la chasseur. Lamb chops a la if alntenon. Boast Beef. Chicken. , Lamb. Docks., ' Gaine. Woodcocks. Squabs. Quails. Vegetables. Asparagus, peas, beans, cauliflower. Dessert Pudding de plumete. Queen fritters. Haran gues glaces. Bavarols an framboise. And now for the recipes: ' CHICKEN SAUTE LA CHASSEUB. -- Take one chicken and cut up in four pieces, put in a frying pan with a little olive oil and fry till brown, adding a little flour. Add a few chopped onions, shallotes and mushroom. One glass of claret wine and two tablespoon f uls tomato sauce are to he added; also two tablespoonfuls of minced celery. LAJIB CHOPS A LA UAINTENON, Fry or boil two pounds of Iamb chops. Slice four onions, fry in butter, pprinkle a little flour and add sufficient milk to make a thick sauce. Then add the beaten velks of fonr e?n. Put in a dish to cool. Spread on one side of tbe chops, and then brown tbem in the oven. r PUDDING DE PLTJUETE. Take as many pieces of sponge cake as de sired and pour hot custard over them till soaked. Then take one-fourth pound dried cherries, two onnces citron, two ounces large raisins and two ounces dried prunes. Soak in half-pint of brandy. Add and mix Half a package of dissolved gelatine and one pint of whipped cream. Place in mold. QUEEN FBITTEBS. Take one glass of water and two ounces of butter and put in tbe stove in a saucepan.. When this comes to the boil add halt a ponnd of flour and stir till stiff. Take off the fire-nnd add six raw eggs sepa rately, beating each one as added till a soft dough results, then fry in lard in pieces the size of a walnut. AUGUST CHAUNCOUNCET, Chief of "Welcker's, Washington, D. C. From a Boston Chef. There are few articles of food which are susceptible of a greater variety of methods of preparation for the table than lobster. This fish, by the way, is one of the most nutritions, as it is one of the richest and most tempting to tbe epicurean palate. It is regarded by many as highly indigestible, but it is not necessarily so if properly pre pared and eaten with judgment and discre tion, care being taken to avoid excessive in dulgence in it, and also to avoid partaking at the same time of other kinds of food which are antagonistic to and do not har monize with it The recipes for the prepa ration of lobster, which I append below, will be found to be among tbe best and most palatable ways of preparing this dainty and delicious'edible: LOBSTER-A LA MABTtAITD. Cut all the meat off a good-sized lobster in pieces one inch square. Place in a saucepan on a hot range, wlth'an ounce of fresh butter. Season with a pinch of red pepper and salt CouK for five minute?. Then add a wineglassful of good Stauvent sherry wine. Have yolks of eggs in a bowl with one-half pint of sweet cream. Beat well together and add to the lobster. Gently shuffle a little until it thickens well and serve quickly. Terrapin a la Maryland is prepared ex actly in accordance with the above recipe for lobster, except that the terrapin must be well cooked before the meat is taken out of tbe shell, and great care must be exercised not to cut the gall. LOBSTER A LA BOAKDMAK. Cut the meat of two lobsters into small, square pieces, and place in a salad bowl. Finely chop three hard boiled eggs and add to the lobster. Chop finely two shallots, and add tbem also. Then add a teaspoonfnl or finely chopped olives, one of parsley, and the white part of a celery root Season with a tablespoonf ul of salt, a little crushed white pepper, a dessertspoonful of Worcestershire sauce, a tablespoonfnl of olive oil, and two tablespoonfuls of whito vine gar. Then add three tablespoonfuls of mayonaise dressing, and serve with a little parsley on top. LOBSTER A LA AIIERICALKE. Take tbe meat of one or two lobsters cut in small pieces. Have a pan ot olive oil on a hot range. Chop very fine a small onion and a little garlic and one green pepper. Add all to tbe lobster. Season with a pinch of pepper and salt, add ing also a glass ot white wine. Reduce lor two minutes. Add a gill of tomato sauce and two peeled tomatoes cut in nieces. Cook tbe whole together for ten minutes and serve hot. CURRY OP LOBSTER. Make a good curry sauce of one ounce of good butter, two or three tablespoonfuls of flour, two ditto of good Indian enrry and one onion. Let all simmer together, with one-half pint of white broth for one-halt hour; then strain through a sieve. ' Put in the cnt pieces of two lobsters, and cook for ten minutes. Serve with a border of boiled rice. LOBSTER EX BROCHETTE AU PETIT SALE. Cnt one lobster into pieces one inch square. Lty tbem in a bowl, with a little pppper, salt, nutmeg and a' tablespoonful of Parisienne sance. Mix all well together. Have three silver skewers, and with them ar range in the center one piece of lobster and one mushroom alternately until all the lobster is transferred by the skewers. Tben place them on a hroiler and broil for eight minutes, turnlngat freqnent intervals. When done serve on a 'hot dish, with three slices of broiled bacon, and poor a gill of melted butter over the whole. Herman J. BEnoirATTB. Chef of Young's Hotel, Boston, After Mr. Cleveland. Variety is said to be the spice of life, and constant repetition of the same dish tends to deteriorate man's physique, as well as to disgust him with his food. For this reason tbe ingenuity or cooks in all ages has been taxed to the utmost to devise new and elaborate methods of preparing the simplest viands. The more common and the more generally used the article oi food, the great er the necessity for cooking it in some novel way. I take pleasure, therefore, in present ing the following recipe for what I cafl CreXM OP EOO A LA MRS. CLEVELAND, Boll six eggs 20 minutes. Separate the yolks and whites. Mash the yolks and add them to one pint of cream salted and buttered to taste. Cut up tbe whites and place them on six slices of well-browned, buttered toast, over which ponr the cream and yolks mixed as descnoea aDove, xosep .butler. Chef of Willard's, "Washington, D. C. The Ebbltt Honse Genlns. In the preparation of any dish it should ever be the aim of 'the conscientious cook to secure three great essentials of good cooking, which are that his dishes should be first, wholesome; second, palatable, and third, attractive in appearance. The following recipe most happily combines all three of these points: COTTLETTES DE 3T0UT0S A LA REFORM. Mix one-fourth pound finely chopped ham with eqnal quantity ot bread crumbs. With a paste brush egg over ten mutton cutlets with white of egg, and then cover them with tbe bam and bread crumbs. Placo them in a bot frying pan containing ten tablespoonf uls of olive oil. Fry for ten minutes, and serve with a thin border of mashed potatoes, having seasoned the whole to taste. Jorqe ltsles. Chef of Ebbitt House, Washington. D. O. Another AVnahlnston Chef. There is no branch of culinary art which affords a wider field for the ingenuity ol the well-skilled cook than 'the preparation of meats and fowls. The number of ways in which these may be presented at table are limited only by the inventive powers of the culinary artist I append a favorite recipe of this kind, which amateurs will find well worth trying: OUTLETS OP CHICKEN -WTTH SAUCE PERI OABDE. Cut one chicken verv flnel v with the point of a beef tongue and a few truffles. Mix in a saucepan with an ounce of butter, a gill of sherry wine and sufficient flour to give tbe requisite consistence. Make into small cakes'the shape of a cutlet Fry brown and serve cold. . . t, W. M. Tatleurh. Chef of Biggs House, Washington, D. C. Hard Times Indeed. Washington I'ostJ "Times ite getting'io hard," remarked an unsuccessful business man, "that it's getting to be all X can do to collect my thoughts," A TALK FOR MOTHERS. The Country Parson's Thonghts Upon the Duties of Maternity. H0BE THAN NATURAL INSTINCT, God Implanted in All Living Things, 1b the Unman Mother's Lore. RESPONSIBILITIES OP PD5ISHHERT I WRITTEN TOR THE DISFATCB.1 In days of old the greatest honor con ferred npon a woman was when she was blessed by being made a mother. To some extent the sell-same idea still holds, al though the dictates of modern fashion have partly nullified it A new being, with an immortal soul, ushered into a world of sin, the peculiar charge of its mother, both for this world and the next, should be con sidered an event fraught with vast import ance. The strongest of all love is a mother's love strong, because it is constant; strong, because of its very unselfishness. Some people call mother's love "maternal instinct," and seek to verify their theory by pointing to the animal world, and showing how the lowest of God's creatures manifest an instinctive regard for their offspring. Such people forget that human beings have immortal souls, and that a true hnman mother has a dual love. Granted, that there is such a thing as maternal instinct, it is none the less true that there is a higher and a purer mother love than that When we see the mother bird fluttering in a fright above her nestlings and trying to lure away the destroyer of -the home, even sacrificing her life for that of the yet unfeathered brood, we cannot refrain from admiring such a God-implanted instinct Maternity softens the ferocity of the roaring lion, and robs the eagle of her piercing glance, leaving a more kindly impress on the eye. Does not the animal world, with its limited conceptions' of right, led on simply by instinct, teach the human mother a lesson in preparing for her offspring and in caring for its future? Sometimes in a few hours, or days at most, the animal mother has performed all the functions of maternity, and the offspring is able to take care of itself. It is not thus with human beings. Does' it not seem strange that man, who lords it over all created things, is in in fancy the most helpless. The Mother's Responsibility. If the animal mother display such tender solicitude for her young, who so early in lire can look after its own needs how much more anxious should the human mother be when when she is intrusted for a number of years with the welfare of a body, marvelous in proportions, "fearfully and wonderfully made." Added to this that the germ ofim mortality is within that body the responsi bility is correspondingly increased. A fathers responsibility is great, but a moth- er'f is still frreater. What rt.n Ann ninlnra Ihe joys of motherhood? Out upon your morbid pessimist, who looks through the maze of unknown years and sees all the fogsand storms and ragged rocks of life. Between every mountain ot sorrow there is a vast and fertile valley of bright sunshine and gladness, where unhampered joy holds high carnival. As tbe mother presses her new born in fant to her breast she glances npon it with a gleam of hope and trust She sees only the flowers, anorthe meadows and the placid streams. Her heart is full of joy, and why should it not be so? Has she not become the possessor of a new nature? 'With her child, as its twin brother has been born a new kind of affection, from which all of selfishness and passion has been eliminated. She has pew aspirations now. Till this time her life may hive been&a comparative blank. But now it has a new quality. She sees the world tbrougn a new lense. She has a clean page npon which to write a new life, the forming of a destiny, the making "of a man. Rrenteit In America. In free America every mother has the right to hope that her son may become a leader, if not the leader of the nation, and thus I hold that American motherhood car ries with it far more responsibility than that of any other country. In possibly nine cases out of ten, the child will be what the mother makes It See a giddy, foolish girl wandering from the pathways of modesty and virtue, and in too many cases you will find that tbe springs of profligacy take their rise from the mother. A young boy, wayward and nnmanagable, easily led into temptation, is sometimes so because of early indulgences and lack of disciplinary training on the part of the mother. In in fancy, possibly, he manifested a pugnacious disposition, scratching and fighting every other child. The silly mother thinks him "smart" She admires his spunk, and laughs at his precocity. In a few years he pulls at her maternal heart strings, and gives her untold pangs of agony. The uncurbed temper of the child will, ere long, rebound upon the mother who thus, out of false love, fails to chide and correct evil propensities while the twig can be bent and twisted to ber will. There are'thousands upon thousands of women to night in all classes of society, waiting for and dreading to hear the footfall of their sons, who may credit a large portion of their present woe to past neglect. Hoir to Punish. "What would you do with a child that has inherited an evil disposition, or that mani fests one without the inheritance being traceable? "Would you thrash the evil out of him with a rod? No; most emphatically, no ! As a fixed principle I object to severe corporal punishment The mother who ex pects to break the will of her child by breaking its head is off the track. It used to be the fashion to "lick" a child half to death and then thrust it into a dark closet to reflect I have been there. If ever I held communion with the little sprites that are supposed to' inhabit gehena and visit earth occasionally it was then and there. I have known mothers who have indulged their children and palliated a thousand faults and failings for weeks at a time, who, under some sudden impulse at another time, have nearly killed the child for a compara tively trifling offense. Tinder such circum stances is it not more than possible that comparisons may be made by the child, and that some of them may De odious? Some mothers seem to enjoy thrashing their children. I have a recollection, and not a very dim one, either, of a strap about 15 inches in length and oneinch in breadth, that was worn so brightly by friction that you conld almost see yourself in it As a general rule, it was only used when and where it would do the most good, but there were times when its ntility was very ques tionable. Beyond the fact that it was an aid to the capillary circulation, inducing a free action of the life-giving fluid, and re lieving the active brain of extra pressure, I question if it did much good. I have gazed upon that instrument of torture many a time, and have secretly longed for its de struction. Before a mother inflicts corporal punishment, let her be sure that it will have the desired effect Tonrtilng and Effective. I sl-all never forget an experience related to me by a mother. Her child had done something that it had been chastened for many times. The mother was tired of use lessly using the rod. She had hitherto gone on the principle, too often overdone, as are all maxims "Spare tbe rod and spoil the child." The act of Inflicting chastisement to' her beloved child was most obnoxious. It distressed and pained her beyond measure. One day the oft-repeated offense had ?! been repeated. Ihe mother look the bojj aside and told him that she could not whip him any more. "Now," said she, "I want yon to feel just' how-it hurts me to whip you. Here is the cane. I want yon to strike me as hard as you can ten times." The little fellow whimpered. "Goon, now; yon niustwhipyourmother. "Why don't you commence?" He had been all rebellion up to this time, and as sullen as possible. "Go on, sir," said the mother, "whip me." The little fellow lifted the cane in the act' of inflicting punishment but it fell impotent at nis sine, xnen with a flood or tears he exclaimed: "Ob, mamma, I cannot do it It hurts me here," pointing to his heart "You must whip me, mamm.i. Let me be whipped. Ob, I cannot whip my mother. Indeed I cannot" Taking tbe child in her arms the mother sought to instruct tbe little fellow by words of tenderness. He was never known to re peat the offense. Do you think, mothers, that the child did not remember that lesson? Go ye and do likewise. As the Child Dfntnrcm. Bnt, mothers, yonr children cease to bs children oply too soon. If you have con scieutiously done your duty by tbem ia childhood it will not beyourfault if they go astray. Do the very best you may, and then the inherent evil of the human heart, which is "deceittul above all things and desperately wicked," may assert itself. "Under such circumstances your skirts are clean. Too many mothers are overanxious to have their girls"married and settled." .Match-making mothers oiten repent their actions. To fill a girl's mind full of anticipations of this charpcter while the body and soul is undergoing a formative process, is little better than a crime against human nature. Marriage as often mars as makes a girl when it is the outcome of maternal haste. The mother who encourages her daughter to make serious entanglements withthe sterner sex just as the teens are be ginning to dawn, very often sows seeds of misery which the daughter will reap in abundance. There is enough sorrow and pain in the world without inviting it to make its advent too soon. JFearing that her daughter may not "make her market" if she waits until nature has carried out its programme, the mother may place in peril the whole life that life which she loves more than her own. Ah, mother, let your daughter sing the sweet sone of maidenhood, let her young voice ring with unwavering melody through every number of life's grand harmony. Let her wait until the great conductor of her destiny shall wave his baton. Let the theme of the varying solos be fully enjoyed, ' and tben the chorus, when it bursts upon the ear and heart, will be all the moreen trancing. TlIE COUSTET PAESOIT. Sizing Cp His RelallTe. NewYork Herald. Young Brassey (to Banker 'Wall, -who doesn't know him) Say, Governor, let me have a hundred will you? Banker "Wall Why in Halifax should I let you have money, yon jackanapes? Y. B. Your daughter told me last night that she would be a sister to me. Doesn't that make me your son? Alwnys That Wny. Detroit Free Press. Twenty-one years ago a Georgian man was advised to carry snuff in his pocket to throw into a mad dog's eyes, in cise he ever met one. He has followed the advice right to a dot, but after all these years an old mule backed up to him the other day and kicked him off tbe face of the universe. MADAME A. RUPPERT Complexion Specialtii. Mrne. A Kuppert's world-renowned face bleach is tbe only face tonic in the world which positively removes freckles, moth patches, blackheads, pimples, birthmarks, eczema and all blemishes of the skin, and when applied cannot be observed by anyone. Thousands of ladles and gentlemen are using it daily in Pitts burg: and in all Paris of the world, with nleas. ing results. Call at mv office and see testi monials from ladles of Pittsburg and vicinity who do not wish their names published. Tbe face bleacb can only be bad at my branch office. No. 93 fifth avenue, Hamilton building, rooms tf)3 and 2M, Pittsburg, or sent to any address on receipt of price. Sold at $2 per bottle, or three bottles, usually required to clear the complex ion, S5. Send 4 cents postage for full particulars. jy 16-101-s a JIME. A. RUPPERT. Wolff's Blacking Sponn them with clean water, and they will ba ooaotuuiiT ponsnea. Yoa will earn to ' thirt time 1 Bv thu trir. Pnrtr ll wwttTJtwtv Stable friends that it is tha Eat Hanuu Jtranngia tho world, rrotaedrt;: telfj Aikfor Pa-Eon, teAtcil wiu. Stain old & new Fuhnitusc wiu. Stain cuss ano Chinwahk will Stain Tinware wiu. Stain tour Old baskets wiu. Stain bast's Coach and Tarnlih at the mama time. JH2! M A FAINT THAT ON 1. m 7J?V ii WOL77 tt RANDOLPH, Philadelphia. aal2-T-rsg The Soft Glow of Ths Is Acauired by Ladies Who list MEDICATED ?ni&i Xgi3S& Porter, these Shoes are tbeiened with HOME !KlIiilSI TEA RQSE Wii fnpi y JSfE TRY IT, SOZjD EVEEYWHEE1, ' 4 I
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