if! . mm iinnrfllWF'nfTiiP" i 111 ii mammal ibiimiii 1 1 i n-r-wiTTTniTnfrtirTrTin"TTWTTTTrwMriTwnnrir"rr ! wmmiiiM jiii Lwi.awfiwf gwn ingMaM 33a fcHiiMMMal HjJr(3- rHSSl 1 Wkr-rJ i it in. rf . liuiuiB. -A-.- jt r i mjr ir.M m i i a t i . r IHTBlf FATE OF PARIS GIRLS. If They nave Any Fun It Is Clandestine TJccentri cities or the Dance An Ameri can Man a Godsend In a French Ball room. tcoRKrsroxDEKcx op Tm dispatch.3 Pakis, June 5. The life of the -world goes gayly now in Paris, and trill continue so to do until the ovei t of Grand Prix, toward the latter end of June,after whihch date everyone ot so cial consideration goes out of town; or is supposed to go. Fetes, musi cals, balls, char itable entertain ments, gala din ners, etc., fill the moments. There are some (to Americans) curious features abont French en- A Velvet Crown. tertainments and French entertaining. The secondary place taken by young girls in French social life is immediately apparent The dowagers, always extremely decollete, take up more room, are altogether more prominent in the picture; and the young married women are sure in advance of any triumph that may be $oing. In society that is in anr war official, at balls at the Embiies (of which there have been several the Spanish embassy ball, the ball at the American Minister's, etc.,) there is practi cally no place for young girls at all. If thev make their way in ingenue s toilets, under the -n ing of "mother or aunt, into such aucust assemblage, they are generally left verV much to themselves. The Girls Do Have Some Fun. Frenchmen who know say that in spite of appearances, a French girl s Hie is passably amusing x ii e thing seems diffi cult of realization. Of course, the amusement is all of a clandestine sort, but the little French girl, bred In a convent and never allowed to go into the street alone, and yet con triving to have her small flirta tions to keep her tine, seems a fig ure of Paris lite that is frequent albeit to us in visible. In a ball room, however, I should not give the palm to the French girL I think her grace under these cir cumstances over rated. In the first place 6he dances atrociously. Or is it the man who dnnrps atrocious ly" Surelv it 'jiAiyjyiv would be impos- A late French Idea. sible to find anything more grotesque than the peculiar trot, with knees bent into sharp angles and one very far apart from the other, which constitutes the so-called deux t-emns waltz of the Frenchmen. Many an unfortunate American girl, rather proud of her dancing, lias ttarted to waltz down the room w ltb. her French partner and by the time she has reached the other end of it has come to the conclusion that she could not dance at all. It is not only a frightful hop, skip and jump to look at, but it is a most disconcert ing measure of the feet besides, a continu ous series of rapid and stepless gyrations, without backing or reversing, that strands a partner breathless and dizzy, with a feeling that the end of all things has come, after a few moments. To look at these wild Beauty's Pi-ovision for JJer Dog. Parisian dances, to see them knock, without thought of steering their lady, into each others backs and arms and shoulders, gives one a sensation of being in the main saloon of a big ship in mid ocean with a heavy sea rollmz. and the dancing men and women might be platesand glasses and knives and forks American Men Dance the Rest. In fact, the supremacy of the American male as a cancer shines out with an all- irriadiating splen dor the more one dances in Europe. How comes it that lie, the utilitarian male par excel lence, should so excel in this light est and most frivo lous of pastimes? After being thumped into by savagely revolving couples, after be ing carried away in the giddy whirl at a rate of ten spinnings round I per second, after 1 beinir hooped tin and down with, be hold one presented himself the other evening at a dance who, though of for eign blood, had walked the pave ment of Fifth ave , nuc, and sat in m - 111 .a M lo, this man glided on into one ot our own. one and only thrs-stCD waltzes. Seaside Costume. lone, tmooth strides, a find guiding arm, heels occasionally on thi floor, not Forever kicking up behlndl If this were a relief let those say who have jigged in French ball rooms. If one had never appreciated one's countrymen from any other point of Tiew, one was forced to burn incense before them, in the spirit, from this one at least, since their terpsichorean influence could be thus strong even in an alien. There is a good deal of vogue for what is called the costume en tete at Paris balls ' i . 1 vSi; idX Mry,fSrX- :L'L rysr .yart fy- 'Iti&S kwwm iMh.I rMU' .. ! B fill tt M L t i 1 1"-J I I ? jvn it,.. lfjirjfw iti I Ml PT Tii tic ' A 11 1 s y m -rwr1, i: rgiE prrasBiiRG- dispatch;" sukday, june Ficv. isoiV ': a- r - v- . ": - :i8- ; - m . . . . - . , i .T i MU RMAM'5 9 this spring. The usual baU dress is wom, three-cornered gendarme hat of black or rrav. is donned. This coiffure requires a certain amount of make-up in order to be effective. But it adds a grace to these irregular French faces which are only re deemed by expression. How the Frenchmen Dress. As for the knee-breeches, silk stockinsrs and red or blue coats, wom by the men, and first introduced by the Duke de Moony some years ago they have ceased to be an eccentricity. They may not be as fre- 3uent as the black ress suit, but they are quite as much a matter of course. They were intro duced under the sup position that they would give a dis tinctiop, an air( a beauty to a society man. But from this side I should say that in France they were a failure. Instead of being a more becom ing costume it is a trying one. Perhaps a society man does not look quite so If, mueh like the butler h and his underlines I thus garbed, but it is by no means uncom- III mon that he should fU have a resemblance xja. to a eroom. And then French men frankly are not SUtek Chanting Lace. handsome. They are little and black, and shall one not say that in a red coat with brass buttons they suggest, an infinitesimal bit, Darwin in general, and the Italian organ-grinder's nimble companion in par ticular? In any case the Parisian swell is usually a poorly-dressed creature. He has tastes that are abnormal. He has next to no neglige costume. For instance lie dotes in all circumstances of life on the pot hat He rides in it, skates in it, takes his morn ing walk in it, lives in it I have not seen the good, honest, democratic derby in Paris, save when crowning the crest of little boys. Dressing hy the Tear. Of course,.there are English tailors who have a following; but nature is stronger than art Dress a Frenchman out of Begent street from head to ioot as much as you like. The Boulevard des Italiens will exude at the pores some where. There is a London tailor who ycarries on a system f of commerce by subscription for the advantage of Paris swells. Pay him I $1,000 dollars per r annum and you re- ceive, expressed to you in due . and : proper form, a new suit, and all neces sary etceteras, once eTery fortnight; each suit made upon vour measure, guar With Belted Bodice. anteed satisfactory in every respect, and to be returned, as tne next installments come along, upon easy terms. Half the sum in sures one extremely correct costume every month; and finally tnere are terms cheaper, which enable a man to always be faultlessly dressed without really ever owning his clothes. How refreshing would it be if some en terprising mantua maker should establish a correspondins system for the advantage of women. But that will never be. Men have always had the best of everything. Twice Adam ate the apple and laid the blame on Eve. A. G. 7ICTUBES FOB THE FAIR. Hew Ideas In Dress and Ornamentation That Slay Be Helpful. The illustrations for the "Woman's "World this morning are taken from some of the clever exchanges, some coming from 27ie Season, others from The lady's Pictorial and still others from the daily press. The girl's walking cos tume presented here with is distinguished forits triple pelerine. The -blouse of the light gray dress is made with a plain white yoke and the Bkirt set on this trimmed with white woolen braid of dif ferent sizes, the front breadth being turned over on the left side as seen. The pelerine mav be made of tln P same, or contrasting, stun. The capes are not lined, but pinked A. Cirri WoOing at tjie e(jge get Costume. . . on to a small yoke, the turndown collar being also sewn to this. A round hat of coarse straw trimmed with ribbon goes with it The hat shown at the beginning of this department is round, with a velvet crown. The crown of a coarse fancy straw Kat is taken out and the empty space filled in with a round piece of double olive-green velvet arranged in flutings three-quarters of an inch deep tcf pioject over the brim. The trimming is of a bouquet of lily of the val ley and roses, with a bow of olive-colored ribbon velvet fastened atthe back of the turned-up brim. A demi-wreath of lilies ofthe valley falls over the brim lined with white crape. A late French, idea is shown in a sketch made in Paris i ecently. It is made entirely in palest yellow silk crepe, except the long bavette, which is in white tulle point d'es prit The trimming is of jet, and the sash in gray and black striped faille. The seaside costume is made of whito storm serge; the back is fan pleated, the pieais meeting at the top over a panel of blue barred with white; the tablier is embroidered with ! anchors on the right ?! side, bordered with He blue Hercules Dram nnd fflllft ftYPT ft. Tinr- row blue panel on Abnott a -Bonnet the left; the waist is full and has a girdle oJL blue, and a bolero jacket; full sleeves tea blue striped cuffs. TJn addition to the evident pleasure taken mm roiii A I 1 I m ! i Bi H ifiMf'MU - 4 by many ladiesin bright colored dresses, fashion is showing a liking for the always stylish,:and tor fair dames, very becoming, black toilettes. These are certainly made with the modification of a slight dash of color, just sufficient to relieve the general darkness. Very delicate tones such as pink, water blue, pale green, lilac, etc, are chiefly taken for this purpose, but for those pre ferring greater contrasts dark yellow, gold and steel are, as 'well as plain and figured silk and-velvet, also admissablc. Colored trimmings are confined to the waist, and ap- tig Ii I n B iliffiltiiiif ii i n B3P Seen in a French Drawing Boom. pear either as revers, small waistcoat or plastron, eta The more or less broad sash is also made of colored silk. Theillustra fon "black Chantil'y lace," shows a new arrangement of the same worn with a black Chantilly lace toilette. Of course, colored trimmings look best on silk, Vtlvct, or lace dresses for the latter a silk slip, though not absolutely necessary is the nicest wear still, very glossy black stuff will answer the purpose. New black silks are made with thick ribs, narrow strips, rays and zig zags, etc There are also rich black silks with pattern of colored flowers, rococo bows and the like, while the good black Btuffs have mostly very large patterns. The dress with belted bodice is becoming popular. The illustration shows a cash mere dress with sleeves, plastron and high collar of figured yellow silk. It has a gold belt inserted through slashings and carries braid to match on the collar and skirthem. Fancy work in menus and table garnitures generally is coming to be almost a fad. A verse or in scription now goes with the menu for im portant occa sions. Nap kin rings, made of paper or cardboard, ,are also very pretty, and may be adorn ed with paint ed or embroid ered flowers. Cardboard KapJHn Ring. ctc" T ) artificial flowers are elaborate and beautiful. The collections now on sale include wreaths, sprays, large and small bunches and single flowers all beautifully made and arranged. The illustration of flowers here shown gives a wreath of pretty pink flowers which only need the addition of a little tulle, and may be, ribbon strings, to form a perfect bonnet. Sensational novelties are gigantic flowers placed on large outspread stalks, and the small glossv snakes, which raise their heads with sparkling eyes, from amid a bunch of marvelously beautiful roses. Even pet dogs are allowed to partake of a share of their owner's luxury, and have a grand time of it in their way. The newest, as regards their beds, is a gilt willow frame, provided with a mattress and white plush drapery. Yellow bows and pompon tringe complete this article de luxe The collar of two rows of gold and silver grelots is only worn out of doors; when at home Fifi is more comfortable in a similar one made of red and yellow silk balls. Fashionable walking shoes are now made of a fancy kind of calfskin with the rough side taken on the out side, which gives it at a short distance the ap pearance of velvet, es pecially in dark yellow and ligut brown. It is trimmed and galoshed with natural-colored. or patent leather. The Walling Shoe. toes are still made narrow but not sharp pointed, and the low heel has gained the day entirely. Half-high boots arc pre ferred to very high ones, and buttons or laces to elastic springs. In the arrangement of the furniture of a modern Paris drawing room full liberty is given to individual taste, we might almost say caprice. The greatest attention is es pecially bestowed on the tasteful arrange ment of comer tables, which "are made in various shapes. A very popular one has the advantage of being round, and thus without dangerous corners, such as too often catch the folds or train of a passerby. Fancies for the Fair. TVb are told by those In authority that "silk blouses aro more in vogue than ever." This hit of lnlormation will please many a busy woman. Miss Wooirr, of Tf ilkcsbarrc, Pa., who Is a pupil of the School of Industrial Art, earned $300 in ten weeks from her carpet designs. Other students have also met with success m the same school. Silk gloves matching gowns, hose and shoes in color are the latest caprico for evening as well as day wear, and are im ported m all tho delicato tints. Black silk cloves are stitched with a color for day wear. Tnx handles of tablo knives now corre spond with the china of tho service used. Dresden is especially choice and beautiful when used with the polished blades. This is a very now tablo fad, and as pretty as it is novel. It is rather depressing to learn that even one or two Hew York women of fashion have adopted the recent affectation of the smart Iondon girls, and aio appearing in publio wearing monocles, or single eye glasses. Fashion's latest proclamation says that the insidious little frill creeping around the hem of our skirts in tho spring -will pres ently bo an invading aimyof flounces, cov ering tho entire territory fiom hem to waistband. The proper way to arrange dark hair that' Is, smooth hair is to wave it from the nape or the nock upward and then twist It In the center of the back in a small coil, fastened close to the head. The bang, instead of be ing curled, is waved and drawn backward, one little love lock. Just In the center, being Drought down low on the lorehead. A well-ks own New Tork physician advises a mother with young daughters to have their trailing stieet gowns cleaned In the open air Immediately on coming In from tho street, "l'ou may not believe it," ho adds, "hut in the filth, dust and dirt collected on tho hosiery, shoes and undenv ear by the trailing skirt there is germ life enough to destroy your whole family." The prettiest way for the fair girl graduate to dreas'her hair if she does not wear tho Oxford gown and its mortar-board cap is in the Greek form with a Psycho coil or low Grecian twist and soft waving fiont locks, held down with a double fillet of gold or a single narrow fillet of soft ribbon. A simple girlish coiffure is in much better taste on such an occasion than any other. The cooking of eal is n supreme test of the cook's skill. Tho meat must be well done, yet it should not be devoid of its natural Juices because it is thoroughly cooked." The art of the perfeot meat cook enables her to preserve the Juice of the meat and yet serve it thoroughly done. In order to accomplish this in broiling or roast ing she exposes the surfaoe of the meat to Intense heat, creating a crust In which the Juices of the meat are sealed up. Before It is burned the meat Is withdrawn from this Intense heat and cooked slowly till done, but not one moment longer. . From Franklin Count. I used Chamberlain's Colic, Cholera and Diarrhea Remedy on two occasions for pain in the stomach and received almost instant relief. I believe it to be all you recommend it "William C. Koojtiz, Shady.Grove, Franklin county, Pi. wsn CsBSffletelS? THEY WILL BE FEEE. Servants Lose All Their Good Qual ities Coming to America. DECLARATION Oj? INDEPENDENCE At the Bottom of the Trouble About Ber vice in the Household. THE QUESTION OF KATTONALirT nnmra xo the DisrxTcs.l Verily I swear tls better to b lowly born, And range with humble livers in content, Than to be perked np4n glistering grief And wear a golden sorrow. - Henry Till. It is impossible to do much with the art of entertaining without servants, and where shall we get them? In a country village, not 200 miles from New York, I have seen the well-to-do citizens going to a little res taurant on the main street, actually because they could not get women to stay in their houses as servants. They are willing to pay hieh waees. thev are eenerous livers, but such a" thing as domestic service is out of the question. If any lady comes from tne city bringing two or three maids, they are of far more interest than their mistress, and are besieged, waited upon, intrigued with to come and serve the village lady. "What is the reason? The American farmer's daughter will not.go out to service, will not be called a servant, will not work in another person's house as she will in her own.a Such a story repeated al over the land is the story of American service. "We have, however, every day a ship arriving in New York harbor which pours out on our shores the poor of all nations. The men seem to take readily enough to any sort of work. Italians shovel snow and work on railroads, but their wives and daughters make poor domestic servants. A French Man Servant Worth Having. The best that we can get are the Irish, who have been long in the country. Then come the Germans, who are now beginning to outnumber the Irish. The French, the Swedes, the Danes, the Norwegians, all come in shoals. Of all of these the French are by far the best Of course as cooks they are unrivaled; as butler, waiter, foot man, a well-trained French servant, man, is the very best He is neat, economical and respectful. He knows Eis value and he is very expensive But if you can afford him take him and keep him. The French . maids are admirable as seamstresses, and in all the best and highest walks of domestic service; but they are difficult as to the other servants, they make trouble about their food; they do not tell the truth. As nurses, they are often very good, but for that drawback they do not instill a love of the truth into their charges. An Irish nurse is the best and most tender, the most to be relied on. Children love Irish servants; it is the best compliment we can pay them. They are not good cooks as a rule, and they are wanting in head, manage ment and neatness, but they are willing and a good mistress can make of them almost anything she desires. Bomance Buns in the Swedish Blood. The Germans surpass them very much in thrift and in concentration, but the Ger mans are stolid and very far from being as gentle and willing as the Irish. If a house keeper gets a number of German servants in training, and thinks them perfect, she need not be astonished if some fine morn ing she rises and finds them gone off to parts unknown. The Swedes are more re liable, up to a certain point. They are never stupid, they are rather fantastio and full of eccentricity. They are also full of poetry and always full of sublime longings. The Swedish language is made up of elo quence and poetry as soft as Italian; it has also something of the flow and the magnifi cence of the Spanish. It is rich in pic- turesques and - brilliant metaphor and richer in its expressions of gentleness, politeness and courtesy. They have a great talent for arguing with gentleness and courtesy and of protesting with politeness, and they learn our language with singular ease f A Dinner Party for Five Dollars. , I once had a Swedish maid argue me out of my desire to have the dining room swept in better language than I could use myself. They are excellent cooks. A Swedish woman used to come to my house.to cook for dinner parties, and she was equal to any French chef. Her price was $5: she would do all my marketing for me, and serve the dinner most perfectly that is, rendej it up to the men waiters. I rarely had any fault to find. If I liad, it was I who was in tho wrong. She came often to instruct my Irish cook and made a good cook of her, but had I attempted any further intercourse I feel that it would be I who should leave the house and not my excellent cook. They have every qualification for service except ing this, they will not obey; they are cap tains.; Norwegians Are Best of All. The Norwegians are very different TVe must again remember that they are at home so poor, so frugal, so "religious, so capable of all sacrifice they will work patiently for seven years in order to go home to Norway again, to that poetical land, whose beauty is so unsrjcakable. These cirls 'who come from the herds, who have spent the summer on the plains in a small hut and alone, mak ing butter and cheese, and strong, hand some, fresh creatures, their voices as sweet as lutes and so obedient and good, thinking of father and mother and home. "Would there more of them! If they were a little less awkward in an American house they would be perfect Could I have my choice for servants about a country house they should be Nor wegians. In a city house, French people. In Chicago the ladies speak highly of the German servants, if they do not happen to be Nihilists, which is a dreadful possibility. At the South they still have the negro. most excellent when good, most objectiona ble when bad. Certainly freedom has not improved them as to manners, and a colored coachman in "Washington can be far more disagreeable than an Irishman or a French cabby during the exposition, which is say ing a great deal. The excellence, the superiority, the'beau tiful manners of English servants at home has induced many ladies to bring over par lor maids, nurses, cooks, with, however, but small success. I need but copy the follow ing, from the IiondonXueen, to show how different is the way of speaking of a servant and to a servant in Bondon from New York: TVhat Is Expected of Servants. , . " The servants should rise at 6 30, and the cook a little earlier; she then .lights kitchen fire, opens the house, sweeps hall, clean steps, propares upstairs and downstairs breakfast. Meantime the house parlor maid does the dining room, takes up hot water to bed rooms, lays the table and so forth,while the housemaid dusts the day nursery and takes up the children's breakfast. Suppos ing the family breakfast is not wanted be foio 8,30, that meal should be taken in both kitchen and nursery before 8 o'clock. As soon as this is over the cook must tidy her kitchen, look over her stores, contents of fmntry, etc., and be ready by 9 30 to take ler ordera for the day. She will answer tho kitchen bell at all times, and perhaps the front door in the morning, and will be answerable besides for ordinary kitchen Work, for the hall, kitchen stairs, all the basement and according to arrangement pos sibly the dining room. She must have fixed days for doing the above work, cleaning tins, etc Tho cook also dears away the break fast; as soon as the housemaid has taken up the family breakfast, she (tho housemaid) must go and begin tho bedrooms where the sccopd scullery maid ,may help her as soon as she has done helpingthe coos. The house parlor maid will he responsible for the drawing room and sitting room and all the bedrooms; also stairs and landing, having regular days for turning out one of each weekly, being helped by the second scullery maid. She would be dressed In time for lunob, wait on It and clear away. She will answer the front door hi the afternoon, take up 5 o'clock tea, lay the table and wait at j dinner. The scullery maid must clear the kitchen meals and help in all the washing up; take up nursery teat neip the cook prepare tho late dinner; carry up the dishes for late dinner, cleat and wash up kitchen supper. The nurse has her dinner in the kitchen. Servants' meals should he breakfast Before the family, din ner directly after upstairs lunch, tea at 5, supper at 9. They should go to bed regu larly at 10 o'clock. Now as to their fare. For hreakfast a littlo bacon or an egg or somo smoked fish: for dinner meat, vegetables, potatoes and pudding. If a Joint has been set up for lunch it fi usual for It to be sent down to the servants' table. Allow IK pints of beer to each servant who asks for it or one bottle. Tea, butter and sugar are given out to them. The weekly bills for the servants shall be abont $2 50. English Servants Lose Their Manners Here. And so on. The neatness of all this care ful housekeeping would be delightful if it could'be carried out with us or if the serv ant would accept it But imagine a New York mistress achieving it ! The independ ent voter would revolt. Neither he nor his wife would ever accept it English sorvants lose all their good manners when they come over here and cannot appear at all as they do in London. American servants are al ways expected to eat what goes down from the master's table, and there is no such thing as making one servant wait upon an other. There are households in" America where many servants are kept in order by a clever mistress, but it is rarely an order which lasts for long. It is a vexed question, and the freedom with which we take a servant, with out much of a character, must explain a great deal of it. Foreign servants nndout soon their legal rights and their importance "Where labor is scarce it is not so easy to get a good footman, parlor maid or cook, the great variety and antipathy of race comes in. The Irishman will not work on a railroad with the Italians, and we all know the his tory ofthe "heathen Chinee." Mr. "Winans, in Scotland, hires a place which reaches from the North Sea to the Atlantic; he spends $200,000 a year on it. He has, perhaps, 300 servants, every one of them perfect Imagine his having such a Elace here I How. many good servants could e find, how long would they stay? How long -does a French chef at 510,000 a year stay? Only one year. He prefers to re turn to France Establishing Their Independence. It Is, however, possible, for a lady to get good servants and to keep them (for awhile) if she has great executive ability, if she has a natural leadership; but the whole question is one which has not yet been at all mastered. The great lack of respect in the manneis of servants in hotels is especi ally noticeable after returning from Eu rope A woman, a sort of care taker, on a third story floor, will sing while alady is talking to her, not because she wishes to sing at all, but to establish her independ ence. In Europe she would "say: "Yes, my lady," or "No, my lady," when spoken to. It is to be feared that the declaration of independence is between us and good service. "We must be content if we find one or two amiable Irish or old negroes, who will serve us because of the love they bear us, and for our children's sake, whom they love as if they were their very own. This is, however, but taking the seamy side, and the humbler side. Many opulent people in America employ 30 servants and their house goes on, with much of the Eu ropean elegance. It is not unusual in a fine New York house to find a butler and four men in the dining room, a chef and assist ants in the kitchen, a head groom and his men in the stables, a coachman, who is a very important functionary, and three women in the nursery beside the nursery governess, who acts as amanuensis of the lady; the laiy's maid, whose sole duty is to wait on her lady andperhaps the younglady; a parlor maid or two, and two chambermaids, a laundress and her assistants. Of course, the men in such a vast establishment do not sleep in the house, with perhaps one or two exceptions; the valet of the gentleman and the head footman may be kept at home, as needed in the night for errands, etc But our American houses ore not built to accom modate so many. The Men Must Have Help. In a household where one man alone ii kept, and where he is expected to open the front door and to do all 'the duties of the dining room, he must have an assistant in tho pantry. Tho cook, ifea-woman, gener-' ally demands and needs one: "if a man, he demands two, for a chef will not do any of the menial work of cookery. He is a pampered menial. The housekeeper should hire the servants and be responsible for them. She orders the dinners if the lady chooses, she gives out the stores, she watches over the house linen and gives it out, attends to the mend ing and replenishing of it, and every day visits all the bedrooms to see that the cham bermaids have done their duty, that writing materials are in every room, that all ia comfortably arranged for guests and for the family. She is expected to see that her employers are not cheated and this makes her unpopu lar. A bad housekeeper is worse than none, as of course her powers of stealing are end less. The butler is answerable for the silver and wine. He must be absolute over the footman. It is he who directslhe carv ing and passing of dishes, and then stands behind the chair of his mistress." Many gentlemen in America send their butlers t,o market and leave to them the arrangement of .he table. If a woman cook is kept this is generally done, but in England a butler would not considerthis his work. All the men servants must be clean shaven, none are permitted to wear mustaches; that is the privilege of the gentleman. Nine Meals CookedXvery Day. Nine meals a day are cooked in an opulent house at Newport A breakfast for the servants, another lor the children and gov erness, another for the master and his guests XllUKe MllCC. -LUG WiUUlKU O U111UC1, bUB servants' dinner, the family luncheon, an other three. The grand dinner at 7:30, the children's tea, the servants' supper make another three. Those people are the happiest who can get on with three or four servants, and very many families live well and elegantly with this number. To mark the difference in the feeling as between those who employ and those who serve, one little anecdote may apply. At a watering place in Europe I once met an English iamily of the middle class. The lady said to her housemaid: "Bromlon, your master wishes you to be in at 9 o'clock this evening." Bromlon said: "Yes, ray lady." An American lady stood near with her maid, who flushed deeply. "What is the matter, Jane?" asked the lady. ' i never could stand haying anyone called my master," said the American. M. E. "W. Shebwood. . LATEST HOTEL IDEA. There Most Be a Second Desk In the Office as in Europe. NewTorkSnn.3 A second desk or office is now to be found in the newest of the big hotels in town. The main desk is still presided over by the chief clerk, who receives incoming visitors and assigns their rooms to them. The cashier is still installed beside the clerk. At the new desk the clerk in charge takes in and gives out the room keys, receives all bundles, cards and messages for the people above stairs, keeps the railway guides, and stands the brunj of all the cross-questioning and bother by the persons who are always "wanting to know, you knpw." All this is copying the European methods. In the modern hotels in"London,you reg ister at one desk, get your key at another, pay your bill at a third, and when you want your luggage moved about you find a fourth fellow somewhere else. Colleges Do Not Stake Skeptics. ' After an elaborate investigation, Presi dent Thwing, of Adelbert College, lays a negative answer must be returned to the question, "Do the colleges make skeptics?" The most competent judges, the students themselves, declare the colleges do not make skeptics. Such a conclusion, Irom testimony, is the conclusion also of reason. FmornruBE upholstered and repaired. Hatjgh &KEENA1T.33 "Water street BU TROTS TO GET LEAN. Celia Logan Eelate3 Her Experiences "With Obesity Eemedies. . GAINED FIFTEEN POUNDS ON ONE. Effects of 350 Pills Taken on Queen Isa bella's Recommendation. A PAT DOCTOR "WHO GOT TOO TSm tWMTTEf FOB THB DISPATCH.! The first thing insisted .upon in every "obesity cure" within my knowledge is ab stinence from certain articles of fat-forming food. Anti-fat doctors advertise that no dieting is required, but I have'never known any so-called cure without its accompanying diet card, everyone of which I have pre served and given to the reader as I received it My experience goes to show that corpu lence can only be permanently removed by a thorough change of life and diet, assisted by continuous exercise. Thers is a vast difference or opinion among physicians as to the manner in which this die'tetic regimen should be con ducted. The worst of all methods is the starvation treatment, because setting aside the deprivation and suffering while we starve we lose albumen, which is the very principle of liferthe principal element of the blood, and muscles at the same time that we lose fat This brings abont a poverty of blood anaimia which may be carried so far as to seriously injure the health and even endanger life. That is the case with the old-time Banting corpulence cure. More than any btherI know it induces antemia, which requires an immediate compensation, and consequently a speedy restitution ofthe adiposity for th"e removal of which starva tion was inaugurated. Thus by these starv ation processes the patient loses his fat, but regains it as soon as he stops fasting. The System of Ehiteln. Any treatment which is so hard that it can be followed only a short time is tobe rejected as worthless. The great question is, what nourishment will best sustain life and reduce fat at the same time? A German physician, Ebstein by name, thought he had colvedthis difficulty, and a few yearsago gave his views to the world in a little pamphlet entitle! "Corpulence and Its Treatment" The following regimen is that by which he claimed to have removed the superfluous fat of his patients. Breakfast One large enp of black tea, without milk and sugar; about two ounces of white or brown hread and plenty of but ter. Time In summer, 6.30; in winter, 720 A. ST. Dinner (about 2 p. m.) Soup (with bone marrow occasionally), lour to six ounces of meat, boiled or roasted, with fat gravy, especially fat meat; plenty of vegetables, cabbage, and, most of all, legumes (peas, beans). Beets, carrots and turnips wore on account of the sugar they contain almost totally excluded, potatoes entirely. After dinner a little fresh fruit, occasionally some salad or stewed fruit, but without sugar. To this was added two or three glasses of light white wine. Soon after dinner a large cup of black tea, again without sugar or milk. Supper (between 7 and 8 r. h.) In winter regularly and in summer occasionally, an other large cup of tea without any sugar or milk. One egg, or some small plate of fat meat, or both; or some ham with its fat, sausage, smoked or fresh flsli, two ounces of white bread, with plenty of butter, and oc casionally a little cheese and a little fresh fruit Permitted Plenty of Butter. i The "plenty of butter" clause struck the fancy of adipose America. Plenty, mind you; not a little, but plenty all you wanted, in snort This was on the theory that fat does not make fat Hitherto the popular belief was that fat does make fat Further more,' the Ebsteinites were allowed all sorts "of delicious fat things, like salmon, liver pate, sauces, soups and gravy. Only a few sweet things, like sugar, were forbidden. JLured by the light of "plenty of butter," I "ceased'to repine because there" was too much of me exclaiming, with Ealstaff: "A plague of sighing and grief 1 It blows a man up like a bladder." I weighed, and then Ebsteined fora week, and weighed again. I had gained exactly five pounds. Plenty of butter and five pounds of grease. 2ext week the same, and the next Plenty of butter and 15 pounds more fat on my overburdened bones. In my righteous wrath and just indignation I put Herr Ebstein's obesity book into the fire. Plenty of butter, indeed! "Why, I was so disgusted that I did not for a long time after endeavor to interfere with my fat, but just let it have its own sweet will with me. I swore off obesity cures until the next time. The System That Cored Bismarck. That time came when Dr. J. "W. Gibbs, of New York, introduced into his country the celebrated Schwenninger cure for corpu lence. It will be remembered that Schwen inger was an obcure doctor practicing in Berlin, where he sprang into fame by re ducing Prince Bismarck from 240 pounds down to 186 pounds. His secret was the utmost possible abstinence from all fluids. Drinking anything was forbidden for one hour previous to and during meals, and for one hour afterward. To one always accus tomed to drink coffee, ted or water at meals the Schwenninger prohibition is torture un til it becomes a habit I learned that which I have stated in a former article as a physi ological fact, that hunger is more easily borne than thirst In this treatment, as in all others, a certain secret medicine ,wasJ, given. Dr. Gibbs refused to administer this in my case, considering it too powerful for a weakened constitution, as it was so potent that only two drops of it were taken at a time. Some restrictions as to eating were imposed upon Schwenninger patients. I ap pend the dietary card. It will be observed that "light, bitter beer" is allowed: Mat Eat Lean mutton and beef, veal, lamb, tongue, sweetbread, soup3 (not thick ened), beef tea and broths, poultry, game, eggs, fish, cheese, bread (In moderation), greens, spinach, water cress, mustard and cress, lettuce, asparagus, celery, radishes, French beans, green peas, Brussels sprouts, cabbage, cauliflower, broccoli, sea kaje, onions, jollies (not sweetened), fresh fruis (in moderation, and not without sugar and creamhpickles. May Not Eat Fat bacon and ham, fat of meat, butter, creams, sugar, potatoes, pars- nips, carrots, beetroot, rice, arrow root, sago, tapioca, maccaroni,vermicelli,semollna, cus tard, pastry and pudding of all kinds, sweet cakes, nuts of all kinds. Mat Dbisk Tea. coffee, cocoa (from nibs, with milk, but without sugar or cream), dry wines of all kinds (in moderation), brandy, whisky, gin (in moderation, without sugar), light bitter beer, soda, seltzer, Apollinaris Mat Not Dbcjk Milk (except sparingly), cream, porter or stout, sweet ales, sweet wines. As a rule, alcoholic drinks should be taken only very sparingly, and never with out food. The OrlginatorTook Too Much Care. I received no benefit from this famous treatment, but it is only fair to Dr. Gibbs to say that-I did not pursue it far enough to determine whether or not I might receive benefit in the long run. I left New York when I had been but a short time under the Schwenninger treatment and did not return for a year. There is an odd little circumstance con nected with Dr. Schwenninger. It is that while reducing the superfluous flesh of oth er people he has lost his own and has be come almost a living skeleton. He has been obliged to give up his practice, and at last accounts was wandering over the, world In search of adipose tissue. Truly this mat ter of fat reminds me of the old conundrum as to why matrimony is like a city in a state of siege, the answer to which is: Because thoso who are put of it want to get in, and those who are in want to get out So those who are thin want to get fat, and those who are fat want to get thin. TJnon my return to New Tork of course Ii sauntered up dear old Broadway. My eye' was caught by the display in the windows! of a certain- drug store. The display con-1 listed of a photograph of an enormously ( fat man u he appeared 'before taking thej Marienbad pill for the reduction of fat; an other photograph showed him quite emaci ated after taking it More convincing still were the photographs of ex-Queen Isa bella, representing ner as almost slender after Marienbad ing. Inquiry brought forth a small pamphlet compiled by the official physician oi tbe Marienbad Springs, from the sulphated-sodic salts of which the pill is composed." . K v7h Good for the Qneen. The doctor claims that the ex-Queen of Spain was -under his care in Paris tor eight weeks, and during that time lost 70 pounds in weight and decreased 7 inches around the waist. This alleged reduction of a well known immensely stout woman inspiredme with hope and the desire to try again just once more to rid myself of the corpulence which was jiow not only burdensome to carry, but seriously affecting my health. Upon the druggist's, assurance that the pills wcrq harmless I bought seven boxes of them, xirice f 2 25 a box, each containing 60 pills. Success was guaranteed, provided the directions were followed and the diet adhered to. I adhered to everything. Here is the Marienbad reduction cure: Breakfast One cup tea or coffee, with sugar and milky bread, two or three slices, with a little butter; one egg (yelk only) or one and a half ounces of meat Dinner Meat or fisb, seven ounces; plainly cooked vegetables, as much as desired (spinach, lettuce, string beans, beet tops, cabbage, tomatoes, etc.); farinaceous dishes, not to excoed three ounces (potatoes, rice, maccaroni, etc.); salad, plainly dressed, one ounce: cooked fruits, with verrylittla sugar, as desired; water sparingly. j Supper or Lunch Yelks of two eggs or five ounces lean meat: salad (radishes, pfckles, etc.), small quantity; bread, one slice! fruit (preferably cooked), four ounces; tett'or cof fee, one cup. .'" No beer, ale, cider, champagne; sweet wines or spirits; light acid wines fclaret, hock, etc.) in great moderation; no milk, ex cept in tea or coffee. ' h A Long Fight for a Pound. t The result of my first week's dosing was hardly so marked as in that of Isabella's case, as I lost but one ounce. The second week I lost one pound and began to take heart of grace. The third week that pound came back, and for the balance of the "time I was Maricnbading, that pound and the pill kept playing battledore and shuttle cock; Back it came and went, until at last the pound, bringing with it to emphasize its triumph, as it were three more pounds. I had taken 350 Marienbad rednctiotfpills and had gained three pounds! ".Now," I said to myself, "when next lam lured into imitating any ex-queen, fat or lean, I will buy an article of home manufacture." And with that I nailed my colors to the mast They bore this strange device: ".Eternal starvation is the only price of leanness." CeliaXogast. FOR THE FRUIT SEASON. EUiee Serena's "Way ot Preparing Apples, Berries, Et&, for Immediate Use Beclpos - for Frugal Dishes and for Luxuries Hints for the Home. wbittbx fob the dispatch. Compotes is the name given a preparation of fruit for immediate use, and popular as dessert Compotes are usually the accom paniment for pies and puddings, although they are often served alone with pastry crust In making them less sugar is used and less time is required than would be necessary for -preserves. They should not therefore be .made in large quantities, nor should they be kept on hand any time, scarcely in any event longer than three days the storage to be cool. Often and in connection with the word compote a kindred word, compotier, is used. Both are Erench words, the latter meaning simply the dish in which the former is served. In making compotes of berries especially of the more delicate sort, such as raspberries and strawberries very little boiling is required. Boiling up once is suf ficient. Now that the fruit season is here these delicate luxuries will be a welcomo change to the housewife. Apple Compote. Peel, core and quarter six large apples, trimming, each quarter so as to get them all of a size.- Prop them as they are done into cold water with the juice of a lemon squeezed into it to prevent their turning brown. Havo ready a syrup made with one pound of sugar and one quart of boiling water. Put the apples Into this with the thin rind of a lemon and two or three cloves. As soon as they are cooked (be careful not to break them) take them out, place on com potier, pour syrup over them and garnish with sliced citron. Lettuce as a Vegetable. The French cooks, noted for their Inge nuity, do not always send lettneo to tbe table in salad form. It is frequently pre sented as a vcgetable,and from their method hero subjoined I dbubt not that a very ap petizing dish would follow tho trial of ft. The hearts of cabbage lettuces are selected, thoroughly washed and then blanched in boiling, salted water for 15 minutes the stewpan to be uncovered during this process sotliat the lettuce may retain its color. After blanching it Is turned into a sieve, dashed with cold water and drained. Some rich cream is no.w poured into a baking disb, some small lumps of butter added, then the lettuce hearts and more cream, sea soned "topped off" with a thin layer of cracker crumbs. The timo reqnlred for bak ing this delectable dish is an hour and a quarter the oven to be slow. Servo In bak ing dish. An Italian Cream. This ercam has been much admired, hut to the novice who is unaccustomed to making fine desserts (which always require skill and -patience) it may seem a littlo trouble some in preparation. Take a pint of thick, sweet cream and half a pint of mllk,to gills of Madeira wine, a dessertspoonful of lose water and five ounces of sugar. Havo readyanounceandahalf of gelatine, soaked inn- little cold -n ater, dissolved in boiling Jaterand strained. Begin by mixing the and heat very thoroughly. Stir in the gela cream and milk.. Add tne sugar ana wmo, tine last, mom, ana set to naraen. Prepared Pears. When pears aro so plentiful that they can not be eaten or profitably disposed of, it is an oxcollent plan to cut them in thick slices, stew them, and then in an open oven dry them thoroughly. "It may take two days," said tbe old honsekceper who gave the recipe, "but they come out all honeyed over with their own sweetness, and fig.-likein their substance and consistency, at once suggesting both figs and raisins." They are excellent eating, and, it is said, will 'keep a year or two. v ' AppleTarts or Pnddlnir. '- ' Line a pudding di9h with slices of but tered toast, cover with apple sauce Sweet ened and flavored; continue the layers of toast and apples, ending with the sauce. Bake 20 minutes. Cheese Dish. One pint of crumbled cheese, one pint of bread crumbs, half a grated nutmeg, one teaspoonful of salt and two beaten eggs. Prsge Flavoring Extract Co. The largest and only exclusive Flavoring Extract Manufactory in the World. The purity of Dr. Price's Deli cious Flavoring Extracts is an established fact . They contain no poisonous oils or ethers. " They are of the highest strength attainable. - Lemon, Vanilla, Orange, Necta rine, etc., flavor as naturally and deliriously as the fresh fruit" from which they are made. NEW ADVEKTISEHJENTS. W w WE TAKE-STOCK JULY 1. GREAT REDUCTION! During June. Wm. Tnnkle & Co. C-tX "Wood St. mySl-an Add a large teaspoonful of butter to a pint of boiling milk, and pour over tho ingre dients. Cover, and set hack on a ranee. Do not let it cook, but merely dissolve. Half an houf before serving time butter a pie tin, pour in the mixture and set in the oven to brown. Mountain Cakes. One cupful fionr, one "cupful sweet milk, a little salt and two eggs. Batter hot gem pans, drop in batter and bake 20 minutes. Caramel Ichig. Take one-half cake chocolate, three cups sugar (white of any kind), one cup sweet milk and a small piece of hatter. Boll 23 minutes after the boding point is reaohed. Chocolate Icing. To the well-beaten white of an egg add four ounces of powdered sugar, gradually, until it becomes creamy. Melt two ouncei of chocolate in a cup placed oyer hot water, mix with the creamy substance and flavor with vanilla. Codfish Stew. Pick the fish In small bits, removing skin and bones. Freshen In cold water, drain and cook gently for a few minutes in milk. Season with butter and pepper, thicken with, cold milk. Add two beaten eggs. Serve on toast. Apple Batter. Feel six or eight tart apples, core them,'' susar and arrange on a pie tin covered with a light batter. Bake until the apples are tender: Here are tome recipes for frugal dishes: tleat Loaf. Chop cold meat into small pieces, 'season well, add a minced onion and two slices of stale bread soaked In milk. .Mix well and bake in a loaf. s Baked Eggs. Mince half a pound of lean boiled ham and add to it an equal quantity of cracker meal. Moisten and spread the mixture over a plat ter, scoop out four round holes as large as an egg, and break an egg Into each hole. Season and serve when the eggs are done. Superior Pudding. Wash a Jialf cupful of rice through several waters and let soak for 30 minutes. Cover with two cupfuls of sweet milk and steam until tender. Add a cnpfnl ot sugar, four tablespoonfuls of strawberry juice and one half box of Hoakcd gelatine. Stir until the gelatine is dissolved. Set on ice and stir oc casionally. When cold add two cupfuls of whipped cream. Mold and set to stiffen. Serve with strawberry sauce. This pudding may also bo flavored with orange and served with orange jelly. Hints for the Homo. Desszict never ought to be placed on the sideboard. Keep in a cool place until serv ing timo. Vzxa melted butter, made with egg and lemon, is the best accompaniment to every kind of boiled flsh. To get the natural flavor of the -potato, hake it in Its Jacket. Bbzad sippets, which aro used to garnish many dishes, should be Invariably fried in butter. Cut them out of stale bread with a pasta cutter, being careful to have them of uniform shape and of the same thickness. Eixice Sxbxsjl A SHAKE THAT EEAS0HZD. How He Managed to Get a Txvs Oat "Wher Ho Could Enjoy It. I live on what was formerly called Slave Island, and occupy a frame bouse which is raised from the ground, says Donald Hel lotte, a resident of Ceylon, in the St. Louis Globe-Democrat. The damp condition of the ground makes the island a popular place for snakes and frogs, which penetrate .the houses. One morning while I sat in my room I saw a frog leap shrough a crack, in the floor, near a corner in the wall. A second later a cobra snake pushed it3 head through the crack, and caught the frog be fore it could getaway. When the snake tried to withdraw his head the swelling caused by the presence of the frog in hU neck rendered the effort unsuccessful. He disgorged his prey, but held fast to one leg. Three times he swallowed the frog, and three times had to give it up. Finally his snakeship appeared to think, end ended by grabbing the frog's leg, drag ging it outside, and svt allowed it for good. I think that was as smart a snake as yon could find even in this country. A Tork County Man Finds a Core for Dtu rhoea. Last summer during harvest time a man by the name of Mackay (who is himself a medicine agent for a cholera and diarrhoea remedy), took a very severe attack of diar rhoea while here. We had no other suitable medicine in the house, so he said he would try Chamberlain's Colic, Cholera and Diar rhoea Remedy. AXter taking one dose he felt great relief, and after taking three doses according to directions he was entirely cured, and has had no attack since. He says it is the most pleasant medicine to take and did him more good than anything he had ever before tried. "We canecommend it as being a very good remedy for diarrhoea. Henbt Beeljiait, wsn Dillsburg, York county, Pa. Vxjssjtuse packed, hauled and shipped. Hatjgh SsKxesxs, 33 "Water street sn m f t
Significant historical Pennsylvania newspapers