the prrrsBrmQ dispatch, Sunday, jgisrs 21, 1891.
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GOSSff ABOUT FASHIONS.
33
The latest Millinery From Parli Is De
cidedly Fantastic Costumes fortho.Sea
shore, for Garden Parties and for Driv
ing Xew Ideas in Veils.
.2 HE latest bonnets
A7
from Paris are de
cidedly fantastic,
says Miss 31 antilini
f- 1 in mo xou Jiaa
V LS Budget. One I saw
was ofTuscan straw,
with a square and
perfectly flat front
Itwas trimmed with
a pert stand-np bow
and aclnster of pink
roses. Another
model resembled a
wall pocket. It had
diamond - shaped
sides composed of
straw, which came
low down over the
hair, and a full
crown made of col
or ed ribb on,
adorned with a
bunch of pink
blossoms. " Tom
Tug" is the name
of the newest eailor
J
.A4
sfMj
hat. It is oral in
shape, and has a shallow crown bound by
a band of ribbon and ornamented on one
tide with a French bow.
' W Larze Iicffhorn hats, suitable for wearing
..ft at carden Darties are mostly trimmed with
rosettes of filmy soft stuffd bunbunches of
I', res.
I saw several charming hats. A hat of
was adorned with trails of pink and yellow
ross and a bow of black lace, r can't say
that I admire the enormous ribbon bows
tad the bunches of nodding feathers that
constitute the trimming of many of the
Fronrh haK "Wings are much used in uon
junctioi with flowers. A dark chip hat,
garlanded with a wreath of yellow blossoms,
was flanked on either side with a green
wing. I should probably like the mixture
cf black and gold better if I saw less of it
Black and Gold Is Topalar.
Almost half the bonnets made seemed to
be trimmed with black and gold. They
have a smart appearance, and look well with
any dress. Flower bonnets are the rage tor
sunny weather. A hat bonnet with only a
ribbon bandeau by way of a crown was com
posed of cornflowers, and had a green rib
ton bow at the back. Grapes, currants, and
berries are a good deal worn. I saw a bon
net trimmed with tinsel pa-sementerie, em
broidered with beetles' wings. There is
literally no limit in the choico of trimmings.
The French milliners are indeed wonderful
people, A pretty out-door hat is shown at
the beginning of this article. Of course one
reeds j. parasol to match it.
The distmctivecharacteristieof the charm
ing driving costume shown in this column
lies in tne elegant
timplicity of the
gown as contracted
with the richness of
the mantle ieatures
that diMiu:
:ruish
AVorth's latest crea
tions, savs Harper's
Ilerar Tne gown is
of light grav crepon
narrowly fiordered
with gray silk cord
braiding. A coat
bodice with revert
opens loosely on
full vest overlai
with cream whiu
guipure. A close in
ner collar and belt
are of the guipure
end corded bands.
The ve.t is fastened
Invieihly on the left
tide, the open fronts
ot the coat being
lined v ith silk. The
sktrr. ill the liaek Ii.ir
great fulness made Driving ToUA
by cutting the seams bias below the waist
to the end. The sleeves, broad at the top
rather than high, taper to the wrist and have
deep culls. The graceful skirt is much
m If IL
m Ml J,
wider than thoe lately worn. The front is
gathered at the top instead of being shaped
" to the figure by darts, and hence does not
cling tightly "in the inartistic way with
which 11c are familiar. The sides 1 old for-j-
ard on the front and are edged with trim
ming, while the back has its tullness laid in
ample soft folds that widen as they sweep
-3iCJ to the ground.
a ji " H Bo Seen at Newport.
r' The picturesque mantelet is a novel shape
worn by pansiennes when driving in the
Bois, and recently imported here to com
plete i en port costumes. The lovely
cress is of emerald green elvct lined with
rose-tolored plush, and trimmed with passe
menterie ol cold and let It has a voke-
like Inll of Cliantilly lace, which is hooked
below the throat and decoratM with long
points ot jet passementerie. Similar man
ties are ol black ichet, with collar and lin
ing of pinkish mauve satin bordered
with jet galloon, and others areofcham-
fce!eon silk rose changing to green bro-
z9i caded with spots of green velvet; the lining
.01 the latter is of old-rose satin, and the
trimming, gold galloon studded with jet
lia cabochous. A breadth of velvet or silk
gathered on one selage forms the full cape
and is bliaped by a single seam taken bias
down the middle.
A beaside dress of Scotch -omil !,. - t,:.
colored ground barred with rough lines of
red and brown, savs
the Season. The
front of the skirt
i6 a bias breadth
pleated at the top,
then lifted in small
paniers to meet the
back breadth, which
is fll'f) bias, and
hung from oie cor
ner, the opposite
corner at the. foot
be i njr slightly
rounded. Three
.bias folds of silk
trim the foot. A
deeply pointed cor
sage "is also bias,
and opens on a
chemisette of cream
white mousseline
de soie Cream lace
inhnts RtjirHnf on
.. 1. 1? ITil thi chrmlriers hrr
'.. ' ..7,7 i . . .. o.
"e&fH ' I rfr , nn.nin, f
J?ir ' r.v?M.j . r"b
ttffiur&mt the corsage, and
tmzjm
.:ji'' L-r;
.X7 lurire biiver uuuuus
mMZtih
are set below.
Loops of beige-colored
silk edge the
waist. Bias sleeves
with three narrow
folds of silk at the
j ?A S. -" j
Pls:
Ml?
'Z. Jt
Tfltfr-rmtTty.
wrist. Draped col-
Seaside Gown.
wrisu xirapcu cui. i
lax -of mousseline
A Wj
Mm
9 Mi, -,,i- r t
M IZj
Hi y fc
f
de soie with lace above. Small toque of
gold lace bordered with brown velvet, trim
med with tufts of pink roses. Fink parasol
with white chifion ruffle.
The Latest Thine In "Veil.
There are any number of novelties In
Tells in London. Some are patterned at in
tervals with butterflies, some with bees, and
some with flies. They require to be put on
very carefullv and securely pinned to the
hat, so that there is no chance of their get
ting askew. A lady came into a restaurant
the other day with a fly on the tip of her
nose. It was discovered at once and caused
a considerable amount of giggling among a
party of girls at one end of the room. A
rather pretty veil for a blonde to wear is
powdered with little turquoise spots.
Kussian net flecked with gold goes nicely
with a blaek and gold bonnet Chenille
spots are wonderfully becoming, but they
are counted old style now. The hunting
crop and "V patterns are both novel. Col
ored veils are seldom worn. They are to very
uglv.
The costume shown herewith is Just the
thing for a garden party. It is from Marper'i
Mazar. xne ma
terial is pink
foulard, with
intricate pat
tern of deeper
rose touched
with black
amid ovals of
gilt and pink.
The pointed
bodice, with
fullness drawn
down without
darts, has a
yoke-like col
lar of white
chiffonwrought
with gold and
scalloped with
black. The
sleeve have
chiffon on the
lower arm,wiA
foulard puffs at
tne top. xne
straight skirt
has a flounce of
embroidered
chiflon headed
by a ruche of
plain chiffon.
Pink gros grain
ribbon edged
with satin lol
lows the edge
of the waist and
falls low on jne
side. The hat
of cactus straw
has flaring van
dyked brim, Far a Garden Tarty.
and garniture of,pink blossoms. "Wlita kid
gloves and parasol of white silk.
A graceful gown of hyacinth bbae crepon
has the front en princess, with vest drapery
of cream and gold guipure lace. The coat
has jacket fronts with revers wrought in
eyelet, through which gold braid is drawn.
The sleeves and skirt are bordered with
braid. A quaint hat of straw and gold
braid is trimmed with tea-roses. Pearl-colored
gloves, and blue parasol.
1 A charming house gown is of tan-colored
crepon with embroidered border in Oiiental
colors. The coat, of three-quarter length,
has a pointed girdle lapped in front made
of pink bengaiine richly wrought to match
the border. A deep plastron is of pink
chiffon. A pink sash embroidered and
fringed with gold falls low on the right of
the skirt. The sleeves round open to dis
close an embroidered border.
Novelties in Notepaper.
Azure blue, rose-pink, mauve and pale
green are the favorite colors for the moment
in notepaper, says a Lonon correspondent
A pretty paper in the first color is stamped
with an initial lette in silver, and has a
peculiar shaped envelope modeled on the
new American purse. The "Jockey" is a
paper with a cream ground and a bold
pattern consisting of slanting stripes in such
colors as red, yellow and blue. Dim floral
designs take very well. Some jiaper in
pretty neutral shades is strewn with little
pink and yellow blossoms. The "Soleil" is
novel as regards shape, the sheets being
about three times as long as broad. It is a
delicately tinted paper, stamped with the
figure of the sun in gold. The "Autrefois"
is in soft shades of pink and blue, with gold
lines to write on, and an ornamental de.vice
in the left corner.
In menus the choice is even more varied.
They are made in all manner of attractive
shapes. The ins and the water lily are per
haps the most popular designs. "Wnen
modeled in natural tints they are extremely
pretty, xne newest tilings in card-shaped
menus have Dresden china decorations.
Others are ornamented with little Watteau
figures, harlequins, sea views, landscapes,
sporting scenes, and so forth, done in water
colors, The favorite menu for a sporting
dinner is a horseshoe. It is generally a
white card, with a border of crimped tissue
paper. The newest receptacles for ice are
made of straw decorated with knots of col
ored ribbon.
The photographoscope is just out It is
Tery ingeniously constructed, and is just
about donble the size of an ordinary cabinet
sized frame. If I describe it as a panorama
in miniature youiwill perhaps be able to see
in j our mind's eye what it really is. Almost
any number of photographs may be placed
in the frame. By simply turning a knob at
the side the pictures appear one after the
other in endless succession, the one in view
falling back and making way for another at
every revolution of the handle. The frame
is made of carved or inlaid wood, and is
handsome enough to put on a drawing room
table. It was designed by the inventors to
supersede the album.
"Women to Be More Beautiful.
The love of the beauty of the female sex
by the opposite sex is proved not only by
choice being more largely determined by
that than by any other element; it is proved
also by the sedulous care with which men of
civilized races guard their women against
the hardships which are prejudicial to
beauty, says Dr. John V. Shoemaker in
"Heredity, Health and Beauty." The men
of the higher races have, from the earliest
times, followed beauty in the other sex, and
that sex has complacently accepted the
tribute to its charms, and why should it
not? Men's preference, therefore, having
always been for those individuals of the
opposite sex whose beauty was greatest, the
result has manifested itself not only iu
wooing and wedding, but in the inheritance,
in ever increasingly greater degree, by
female offspring of those physical attributes
which made the mothers attractive.
The dissonance produced by the absence
of beauty producing conditions, when the
forces just described are in abeyance, is ex
hibited by the characteristics of strong
minded women. Sexual selections has gen
erally stood them aside from relation to
posterity. It follows that, if the character
of the higher race docs not change, and the
physical conditions on earth do not change,
and it is impossible that they will change
for at least some millions of years, the
beauty of women will go on increasing for ft
long time to come.
Summing up all the agencies at work
among the higher traces as fruitful of in.
among toe mgner races as irulttul Of in- I
creasing female beauty, we may well assume I
Sit
4PSil
its further gmA development. These In
fluences are men's devotion to it, women's
lessened labor and care, their higher educa
tion and their social development These
conditions must produce in return romantic
love, vigor of body and maintenance of
youthful appearance, ability' of expression
end the intellectual and spiritual graces of
the countenance; all of which, in the aggre
gate, will mean increased beauty for the
future.
COOKING A CHICKEN.
it
Bhonld Go en the Fire Immediately
After Killing Dishes for the Heated
Term Ideas for-New Dishes Hints for
the Home.
rwETrnST TOB THXDISrATCO.
Travelers who have made the tour of the
Continent, and who have carried with them
discriminating appetites, are profuse in
their praise of the manner in which the
Austrian cooks at the "Vienna hotels serve
chicken, where, they say, it Is always ten
der, juicy and richly flavored. And the
reason is because the flowls are not killed
until ordered.. But that there is. a vast
difference in the taste, the flavor and the
palatableness of chicken as it comes various
ly from different cooks, is a matter well
known. The manner of killing fowl as
practiced among the orthodox of the He
brew faith has much to recommend it from
a 6anitarv point of view. The obligation of
the Israelite to open the veins of the fowl
to let it bleed to death before it is cooked is
a part of the ritual law laid down by Moses
in which the eating of the blood of any
animal was prohibited under penalty of
death.
It has been learned that letting the fowl
remain for some time after it has been
killed before cooking lias the effect of mak
ing the muscles rigid and the flesh conse
quently tough. This knowledge was well
known to the colored cooks of the South,
and was part of the secret of their success
in the preparation of fried chicken, one of
the standing and most famous of the dishes
of the old plantation aristocracy in the days
of slavery. Young chickens, therefore,
should not be killed until immediately be
fore they are wanted. They should be
plucked and drawn quickly a? possible be
fore the flesh becomes cold, and not a mo
ment should be lost in getting them into the
frying pan. I append some recipes:
" Broiled Spring Chicken.
Split the chickens in two, clean carefully,
dry with a cloth and flatten with a hatchet
or cleaver. Broil over a moderate flre. "When
well browned on both sides, serve them on a
hot plate. Season with salt, peppor, butter,
the Juice of half a lemon and a little minced
parsley. Servo with fried potatoes,
rrlcd Chicken.
Cut up the chickens, season with salt and
pepper, roll iu flour and fry in hot lard.
When the whole are fried, pour off the lard
.. ... .. ....A ..l.... .f n .... ....4 ." T.l...
one teaenpful of cream, a little flour and
some scalded parsley, chopped fine.
Minced Chicken and reached Eggs.
Cut up all the white meat of a roasted or
boiled fowl into mince or shreds, and put
these Into a small stow pan with a gravy
spoonful of Bechamel sauce; when about to
serve, warm the mince, dish it up and place
poached eegs around it with a crouton of
bread in between each egg surrounded by a
little white sauce.
Fried Chicken, Southern "Way.
Slice and cut into dice about half a pound
of salt pork. Flour the chicken and fry in the
pork tat. Dissolve a heaping tablespoonful
of flour with a little cold milk. Add to it
gradually half a pint of boiled milk. Season
with butter, salt and pepper. Simmer until
thick. Place chicken on warm dish, pour
sauce around it
Steamed Chicken.
Take a chickon, plump and tender, split
uun UWD UUUll, pLaco iu u uddu uuni vr U1311, ,
breast downward. Season the upper part
with salt, pepper and butter, set in steamer
and keep closely covered for an hour, or un
til quite tender. Bemove from the dish, lay
in bake-pan, breast up, season, dredge light
ly with flour and bake light brown, basting
often with a little molted butter. Make
sauce from the drippings in the dish.
"With the advent of real hot weatherthe
following hot weather dishes will be found
acceptable:
Cold Compote.
Wash strawberries and raspberries In cold
water, drain dry, and place them on a dish.
Pour boiling common syrup or boiling our-
rantjelly all over. Serve when cold. x.
Iced Coffee.
Take coffee of good brand, make It strong,
and when oold mix with it the same quan
tity of rich cream. Sweeten to taste, and
freeze.
Blackberry Bread.
Take slices of sweet, stale bread, butter
lightly and remove crust Arrange In the
bottom of a desert dish and pour in hot
stewed blackberries, sweetened to taste.
Strawberries, raspberries and cherries may.
be served in the same way.
"With the fruit season at hand the follow
ing recipes may not come amiss:
Four-Fruit Jelly.
A very fine Jelly Is made by taking equal
quantities of ripe strawberries, raspberries,
currants and red cherries; all should be
fully ripe and the cherries must be stoned,
takincrcare to preserve the juice that es
capes in stoning, and add it to the rest. Mix
the fruit together, put it into a Jelly bag and
squeeze it thoroughly. Strain again, meas
ure tne jnice, ana to every pint allow a
pound of loaf sugar. Boil for 30 minutes.
skimming frequently, and if it congeals
readily it is done.
Cherry Jelly,
To four pounds of cherries add one pound
of red currants. Put these fruits into a ket
tle, place over the fire and reduce to a mash.
Stir constantly with a ooden spoon, press
through a fine sieve and Alter through a
Jelly bag. To each pound of fruit add from
three-quarters to one pound of suirar as
taste requires. Place again on fire and boll
to a Jelly. Bemove scum, All glasses, and
tie up when cold with brandied paper.
Currant Jam.
Take flne, ripe currants, pick them over
carefully, remove stems, and for every
pound of fruit allow the same quantity of
sugar. Put into a preserving kettle, have
tho flre slow until the sugar is dissolved,
stirring occasionally. Increase the heat,
boil ten minutes, pour Into glasses and seal
when cold.
Preserved Pineapple.
Bemove all the nnd from pcrfeotly sound
pineapples, grate them and allow a pound of
sugar to a pound ot pulp. Simmer gently
for 30 minutes, and seal while hot
S Crab-Apple Jelly.
Cut the apples to pieces without partngor
removing seeds the latterimpart a pleasant
flavor to the fruit Put into a stone Jartset
in a pot of hot water, and lot boil for eight
or nine hours. Squeeze out the Juice next
morning, re-strain without squeezing, allow
pound for pint and boil to Jelly.
I append some recipes for frugal dishes:
Utilizing btalo liread.
A good way to utilize stale bread Is to
moisten it (cut in small pieces) with a very
little hot water. Season with minced onion,
sweet-herbs, salt pepper and butter. Add a
beaten eggsrad bake in a covered dish for
one hour. Bemove cover, brown, and serve
with gravy. The bread thus prepared may
also be fried in cakes, or it may bo used for
filling meats.
For Cakes and Puddings.
Add to the 'left over" syrup of canned
fruit a quarter of a pound ot sugar to a pint
ofsyrnp. Boil until it thickens a little and
then -bottle. This is very good to use on
cases tuu jjuuuuiga.
Bread Sauce.
Crumble stale bread very fine, set It on the
flre in a saucepan, with as much sweet milk
as will make it thick. Put in a slice of onion
and stir it till the bread is soaked and the
sauce is smooth. Season.
Hints for the Home.
In the kitchen use the finest and most
delicate butter especially for pastry.
Ixr cooking dry vegetables put them Into
cold water nnd bring them slowly to the boil
ing point. Fresh and green vegetables are
plunged into salted, boiling water.
In making omelets break tho eggs separa
tely and beat until the last moment before
putting into the pan.
Beef fat is preferred by some of the best
cooks to nil other frying mediums. It is
sufficiently heated when tho smoke arises
from the center. It should not boil.
Sauces spoil by standing. They should be
prepared last and served hot.
Bluox Snoot.
Her. Adam Baker's Cure for dysentery.
"We used Chamberlain's Colic, Cholera
and Diarrhoea Remedy for dysentery and
diarrhoea, and will Bay that it proved itself
to be an excellent medicine.
Ebv. Adam
wbu ETiaQroTvaTranklincountyj
P'
AT A COUNTRY HOME.
HfteJiost Charming Flacfrto GiYd'the
Invited Quest Pleasure.
HOTf-ENGLISH WOMEN "MAffAGE.
JWfoafM Tenmdn Is a DdJgMM-lfoolrt-Taie
the Breakfast.
UDB1S ETTHE T7AT OP AMUSEia!HTB
t wiunxif vok-thx xttsrJkTOKO
The poets have, been In the habit of
praising a country life since 'the days of
Homer, but the Americans have sot as ft
people appreciated its joys. As soon as a
country man was able to do It he moved to
the largest city near him, presumably Nsw
York, or perhaps Paris. The city people
were oontent formerly to give their chil
dren six weeks of country air, and old New
Yorkers did not move out of the then small
city, even in the hot months. The idea of
going to the country to live, for pleasure, ft
place in which to spend one's money nd,to
entertain.has been to the average American
mind a thing of recent growth. Perhaps
our climate has much to do with this.
People bred in the country feared to meet
that long, oold winter of the North, which
even to the well-to-do was filled with suf
fering. "Who does not renumber the ice in
the piteherof a morning, which must bo
broken before even faces were washed.
Therefore, the furnace-heated -city house,
the companionship, the bustle, the stir and
convenience of a city, have been, naturally
enough, preferred to the loneliness of the
country. As Hawthorne once said, Ameri
cans were not sufficiently civilized to live
in the country. "When he went to England
and saw a different order of things haundcr
stood why. England, a small place with
2,000 years of civilization, with admirable
roadsj'with landed estates, with a mild win
ter, with a taste for sport, with dogs, horses
and well trained servants, was a very differ
ent place.
Some Difficulties In the "Way.
It may be years before we make our coun
try life as agreeable as it is in England.
We hare got to conquer climate first But
the love of country life is growing in
America. Those so fortunate as to be able
to live in a climate like that of Southern
California can certainly quote Horace with
sympathy. Those who live so near to a
great city as to command at once city con
veniences and country air and freedom, are
among the fortunate of the earth. And to
hundreds, thousands of such, in our delight
fully prosperous new country, the art of
entertaining in a country house assumes a
new interest
And no better model for a hostess can be
found than an Englishwoman. There is
when she receives her guests a quiet cordial
ity, a sense of pleasurable expectancy, an
inbred ease, grace, suavity, composure and
respect for her visitors, which seems to
come naturally to a well-bred English
woman, that is to say, to the best types of
the highest class. To be sure, they have
had vast experience in the art of enter
taining; they have learned this useful ac
complishment from a long line of well
trained predeoessors. They have no do
mestic cares to worry them. Attheheadof
her own house an Englishwoman is as near
perfection as a human being can be. There
is the great advantage of the English
climate to begin with. It is less exciting
than ours. The nervous woman is almost
unknown. Their ability to take exercise,
the moist and soft air, their good appetite
and healthy digestion place them in a
physical condition almost always denied to
an American.
Comfort the Great Desideratum.
As a hostess, the Englishwoman is sure
to mold her house to look like home. She
has soft low couches for those who like,
them, high backed tall. chairs for the' tall,
low chairs for the lowly. She has her bo6k
cases and pretty china scattered everywhere,
she has work-baskets and writing tables and
flowers, particularly wild ones, which look
as if she had tossed them in the vases her
self. Her house looks cheerlul and "culti
vated."
I use the word advisedly, for all taste
must be cultivated. A state apartment in
an old English grand house can be inex
pressibly dreary. Hieh ceilings, stiff old
girandoles, pictures of ancestors, miles of
mirrors and the Laocoon or specimens of
Grecian art, wnicn no one cares lor except
in the "Vatican, the cerami and historical
horrors of some old collector, who had no
taste, are enough to frighten a visitor.
But when a young or an exper
ienced English hostess has smiled on
such a house, there will he some delightful
lumber strewn around, no end of pretty
brackets and baskets and curtains and
screens, and couches piled high with cush
ions, and then the quaint carvings, the
rather affected riches, the mantel piece
nearly no to the xeilintr. as in Hocrarth's
picture, all these become humanized bv her
touch. The spirit of a hostess should aim at
the combination of use and beauty. Some
finer spirits command both, as Michael An
gelo, who hung the dome at Florence, high
in air, made a thing of beauty, which is a
Joy forever, but did not forget to build un
der it a convenient church as well
They Never Entertain.
As for the bedrooms in an English coun
try house, they transcend description, they
are the very apotheosis of comfort The
dinners are excellent, the breakfast and
lunch comfortable, informal and easy, the
horses are at your disposition, the lawn and
gardens are yours for a stroll, the chapel
lies near at hand where you can study archi
tecture and ancient brass. There are pleas
ant people in the house, you are let alone,
you are not being "entertained,"
that most dreadful of sensations that
somebody has you on his mind and must
show you photographs and lift off your en
nui: But English people will tell you that
house parties are dull, not that all are, but
some are. No doubt the jaded senses lose
ihe power of being pleased. A visit to an
English house to an American who brings
with her a fresh sense of enjoyjnentand
who remembers the limitations of a new
country, one who loves antiquity, history,
old pictures, and all that time can do, one
who is hungry for Old "World refinements, to
such a one a visit to an English country
house is delightful; to a worn-out English
set whose business it has been for "a quarter
of a century to go from one house to another
no doubt it is dull. Some unusual distrac
tion is craved. "To relieve the monotony
and silence and the dull, depressing cloud
which sometimes settles on the most admir
ably arranged English dinner party,even an
American savage would be welcomed, says
a modern novel writer.
American Beauties In England.
How much more, then, is a pretty young
woman who, with a true enthusiasm and a
wild liberty, has found her opportunity and
uses it, plays the banjo,tells fortunes by the
hand, has no fear of rank," is in her seta
giucier oi iresuncss, wita a nean Ol nre,
like lloman punch. How much more glad
ly is a young American woman welcomed
in such a house, and how soon her head, is
turned. She is popular until she carries
off the eldest son and then she is severely
criticised, and by her spoiled .caprices be
comes a heroine for Ouida to rejoice in and
the foud of a society novel.
But the glory is departing from many a
stately English country house. Fortune
is failing them; they are. many of them to
rent Bich Americans are buying their old
pictures the Gainsborough, the Joshua
Reynolds, the Bembrandts, which have
been the pride of English country houses,
are coming down .charmed by the silver mu
sic of the almighty dollar. The old fairy
tale is coming true. Even the furniture
dances. So we have the money and we have
the vivacity, according to even our severest
critics, w e nave now to cultivate the re-
jposo ox an English hostess If va would.
dd'l
,-mako oax-oesatix 4bim m ftfrtuMt
she does. "We cannot improvise the an
tiquity or the old chapel, or the brasses;
we cannot make our roads as fine as those
which enable .an English "house party" to
drive 16 miles to a dinner; in fact, we must
admit that they have been 900 years making
a lawn even. But we must try to do things
our own wayand use our own advantages so
that we can make our guests comfortable.
Autumn the Best In America.
The American autumn is the msst glori
ous of seasons for entertaining in a country
house. Nature hangs our hillsides then
with a tapestry that hos no equal, even at
"Windsor. The weather, that article which
in America is apt to be so good, that if it is
bad we apologize for it, is more apt to be
food in October, makes the duties of a
ostess easy in October, ibr 'nature helps tot
entertain anybody. It is to be feared that
we have not yet learned to be guests; trust
ing to that boundless American hospitality
which has been apt to say: "Come when
youpleasennd stay as long as you can," we
decline an invitation for tne 6th, saying we
can come on the 9th.
This cannot be done when people begin to
give house parties. We must go on the 6th
or not at all. "We should also define the
limits of a visit, as in England one is asked
on Wednesday to arrive at 6, to leave ot 11
on Saturday. Then one docs not overstay
his welcome. Host and hostess and guests
must thoroughly understand one another on
this point and tnen punctuality is tho only
thing to be considered. The opulent, who
have butler.fbotman and French cooks, need
read no further in this chapter, the rest of
which will be directed to the larger class
who have neither, and who have to help
themselves.
Good Service Indispensable.
No lady should attempt to entertain. In
the country who has not a good cook and
one or two attending maids who can wait
well and perform other duties about the
house. With these three and with a good
deal of knowledge herself, a hostess can
make'a country house attractive. The din
ing room should be the most agreeable room
In the house, shaded in the morning and
cool fn the afternoon, a large room with
hard wood floor and mats, if possible, as
these are clean and cook
If possible a round table or an oval, set in
a bay window. If not possible, try the por
tico for out-of-door dining and breakfasting
ip warm weather. The tablecloth should be
of snowy damask, and the chairs easy cane,
cheap articles, both cleaner and cooler than
heavily upholstered things. A wide
veranda shaded with vines is the most agree
able of places for a summer breakfast or
lunch. If there are long windows into the
dining room the servant can use the dining
room for her reserves of knives, forks and
spoons. Maid servants should be taught by
the mistress how to carve, in order to save
time and trouble. Soup for a country din
ner should be clear bouillon or creme d'ns
parger, of mutton or chicken broth,as heavy
soups are unseasonable in summer, in very
hot weather iced bouillon is preferred by
many. A country hostess should have cold
ham, cold tongue, "and all sorts of salads, as
a reserve, in case the cook leaves, as she
generally does, just as the oompany is ex
pected. The Virtue of Tresa Vegetables.
And a garden full of fresh vegetables
should be the belonging of every country
house. A clear soup, a slice of fresh
broiled salmon, a bit of spring lamb with
mint sauce, fresh peas, a salad of lettuce or
cold potatoes sliced with a bit of onion, a
custard, cold and well flavored. a bit of
cheese, a cup of coffee, is a good dinner. So
is a steak well broiled, with a baked potato,
a salad, and the rest of it
A famous epicure said that all he asked
was a bit of broiled salt pork and fresh
vegetables, with five strawberries. Most
hostesses in the country can give this and
more.
The service is the thing. There must be
nothing neglected, nofhing at all slovenly.
Carafes of ice water, a silver dish for ice, a
pair of ice tongs, should be put on the table
ibr summer, with cream and fresh butter,
and then with a patent icecream freezer in
the kitchen closet, with a knowledge of the
delicately-flavored things which can be
made from gelatine, corn starch and eggs, a
country hostess can reasonably succeed with
small means and few servants in making
everybne very comfortable. It. is not in
good taste" to make an ostentatious display
of silver or expensive china in a country
house. At Newport, and in many a fine
place elsewhere, the oyulent make a boast
that they nse plated ware, so thatxburglars
will notbreak through and steal. Nowa
days the china and glass is so very pretty,
and so very cheap, that it can be bought and
used and left in the house all winter with
out much risk.
, Guests Should Have Their Own Time.
It is well to hav very easy laws about
breakfast, and allow a guest to descend when
he wishes. I' possible give your guest an
opportunity to breakfast in his room. So
many people nowadays want simply a cup
of tea, and to wait until noon before eating
a heavy meaL so many desire to eat
steaks, chops, toast, eggs, hot cakes and
coffee at 9 o'clock, that it is difficult for a
hostess to know what to do. Her best plan,
perhaps, is to have an elastic hour, and let
her people come down when they feel like
it In England the maid enters with tea,
excellent black tea, a toasted muffin and
two boiled eggs at 8 o'clock, a pitcher of
hot water for the washstand and a bath. No
one is obliged to appear until luncheon, nor
even then if indisposed to do so.
But dinner at whatever hour is a formal
meal; and everyone should come freshly
dressed and in good form, as the English
say.
The Arab law of hospitality should be
printed over every lintel in a country
house: "Welcome the coming, speed the
parting guest" "He who tastes my salt is
sacred, neither I nor my household shall
attack him, nor shall one word be said
against him. Bring corn, wine and fruit
for the passing stranger. Give the one who
departs from thy tents the fastest horse.
Let him who would go from thee take the
fleet dromedary, reserve the lame one for
thyself."
If these momentous hints were carried
out in America and if these children of the
desert, with their grave faces, composed
manners and noble creed, could be literally
obeyed we fear country house visiting would
become almost too popular.
Suggestions for a Ball.
A sort of Druidical procession might be
improvised to help along this ball, so that
the hostess would amuse her Company for a
week with the preparations. First get a
negrof fiddler to head it. dressed like Brown
ing's "Pied Piper" in gay colors and playing
his fiddle. Then have a procession of chit
dren dressed in any gay costume.
Then "two milk-white oxen garlanded"
with wreaths of flowers and ribbons driven
by a boy in Swiss costume, then a goat cart
with the baby, driving two goats, also gar
landed. Then a lovelj Alderney cow, also
decorated, accompanied by a milkmaid,
carrying a milking stool, and then another
long line of children, then the youths and
maids, bearing the decorations for the ball
room. Let all these parade the village
street and wind up -at the' ballroom, where
the cow can be milked, and a surprise of ice
cream and cake given to the children.
This is a Sunday school picnic and a ball
room decoration, all in one, and the country
lady who can give it will have earned the
fratitude of neighbors and friends. It has
een done.
As for the refreshments to be served, the
oyster stew, the icecream, the good home
made cake, coffee and tea, these are within
the reach of every country housekeeper,
and are in their way unrivaled. Of course
she can add chicken salad, boned turkey,
pate de foie gras, if she wishes. And she
can have punch, hot or told, and let her
not, if it is in winter, forget the coachmen
outside. M. E. W. Sheewood.
A Dunkard Minister's Opinion.
Bev. Jacob Conner, a well-known Ger
man Baptist (commonly called Dunkard)
minister of Boyer's Ford, Montgomery
oounty, Pa., says; '1 have used Chamber
lain's Colic, Cholera and Diarrhoea Bcmedy
for diarrhoea, colic and cramp in the stom
ach. I have never used any medicine with
better or more satisfactory results. I con-
aider it on of the best ever used in our 4
HOT WATER ATO MEAT
"Will Make the Corpulent Low In
Flesh and Gain in Health.
EXPEBLEflCE OP CELIA L0&AIT.
Tinnr Physic to the Dogs and" Then -JteTjr
Upon a Resolute Will.
JXETAHS OP AN TJOTAIIIK&-CDBB
WBTTTEr JOB THS DISTATCH.1
The chief of my many physical derange
ments was the accumulation of fat around
the heart, which was slowly compressing
that organ and threatening to Bqueeze out
its life, as the wall closed about the doomed
man in the 'Iron Shroud." That which
happened fo me may happen to any other
person suffering from surplusage of adipose;
but, unlike me, he or she may not have the
good fortune to be warned in time for re
covery, for sudden death from ''heart fail
ure" is liable to be the fate of any and eTery
too corpulent person.
The means by which I was literally
snatched from the grave are so simple as
hardly to gain credence. They were inher
ent in the curative system to which I now
submitted myself, and are to be found out
lined in the following instructions, which,
by the kindness of Dr. Salisbury, I am per
mitted to make publio:
Drink a pint of hot water at about 110
Fahrenheit, one and a half to two hours
before each meal and half an hour before re
tiring. From 6 to 16 minutes should be
taken for drinking the water, so as not to
distend the stomach to an unoomfortable
degree,
Hike VTashlng Out a Sewras.
The object of the hot water Is to wash
from the stomach the slimy mucus, alco
holic and sour yeasts and bile before eating
and sleeping. The water should be drank
long enough before each meal to allow it
time to get out of the stomach before the
food enters. 'When thirsty, between two
hours after a meal and one hour before the
next, drink hot water, clear tea, lemon
water or crust coffee. Take no other drink
of any kind between meals. At meals
drink one cup (five or eight ounces) of clear
tea or clear coffee.
The best times for taking the hot water
are at abont 6 x. M., 11 A. M., 4 P. 3T-, and
9 p. M., and the meals at 7:30 to 8 A. JL,
12:30 to 1 P. M.. and 6:30 to 6 p. M. It is
better to take the hot water in the morning
iu ucu, or, ii up, to lie aown xox a nuio
after taking it
The food should be either the muscle pulp
of beef, broiled beefsteak free from fat,roast
beef, broiled lamb or mutton or roast lamb
or mutton. For side dishes, oysters, law,
broiled or roasted in the shell, broiled or
boiled fish, chicken, game and turkey,
broiled or roasted. All fat should be
avoided, except a little butter. Salt and
pepper and Worcestershire, Chutney or
Halford sauce may be moderately indulged
in with the meats. All meats should be
fairly well cooked. Very rare meats are
harder to digest, the musoular fibers pass
ing through the bowels often undigested.
Celery is admissable. Avoid all otherfoods
and condiments.
Tho "Weight Easily Regulated.
By persisting in this plan of alimentation
the adipose tissue will rapidly disappear
and the loss in weight will be from ten to
thirty ponnds per month, according to the
degree of fatness, the rigidity of diet and
the exercise and mental condition of the
patient If the loss of weight becomes too
rapid and the shrinkage in bulk so fast that
the skin does pot keep pace with it and
begins to hang in folds and wrinkles, a lit
tle of the fat-forming food, such as bread,
toast, rice, cracked wheat and potatoes may
be used, usually, a shrinkage of from ten
to fifteen pounds a month is about right
When the desired weight and bulk is
reached, increase the proportion of fat form
ing food just sufficiently to maintain the
buiK and weight ot tne body as desired.
Usually two parts of meat and one of veg
etable "food, by bulk, will be about right
Often, however, this proportion may be
varied either way under the guidance of
good judgment
The meals should be taken at regular In
tervals, and it is better to eat alone, or only
with those who are living on the same diet
All temptation should as much as possible
be removed from the patient If three
meals 'a day are not sufficient to satisfy hun
ger the patient may be allowed a nice piece
of broiled steak between breakfast and
dinner and dinner and supper. These extra
meals should be taken at fixed and regular
intervals.
A Resolute TV IU Necessary.
Here is a real cure for the corpulent with
out the use of medicine or the expense of a
physician. All that it requires is the reso
lute will to adhere to that which I admit is
very hard fare. I lost 30 pounds in six
months, and found that I had not merely
disappointed those physicians who said I
must die, but that I had lost along with my
Earns and ever present peril my cumbersome
ulk, and had begun to feel better than I
had within the previous decade at least
Those who are obliged to be out attending
to business cannot, of course, take the 11
and i. o'clock draughts, but the early mern
ing pint can be taken before getting up,
and as this is the most important jrint of all
it should never be neglected. It is also easy
to arrange to drink the hot water before re
tiring, which is the second time in import
ance. These two pints will suffice for those
who cannot tako the others. The diet, how
ever, is a different matter, depending en
tirely upon the individual will.
Those who are not loiiowmg tne Salisbury
system for the recovery of health, but
simply for the reduction of weight, should
adhere as strictly as possible to the diet
until they have lost at least 20 pounds, or as
many as they desire to be rid of. After
that they may advance to what is called the
"two-thirds diet," that is, two mouthfuls of
animal to one of vegetable food. I append
the directions for the "two-thirds or normal
diet," as prepared by Dr. J. H. Salisbury
for the instruction of patients:
Measure the Food by the Eye.
Let all meals consist of two-thirds animal
food and one-third vegetable food. ' The
proportions are by bulk, to be measured by
the eye, broiled steak and ordinary baked
potato being the best data for making al
lowances ior articles uaymg lesser aensity
or more water. What I mean is that you
could take, for example, without exceeding
the one-third, a larger apparent bulk of
boiled rice than you could ot baked potato,
on account of the separation of the rice
grains and the water they have absorbed.
Chew vegetable food thoroughly. If it
can be chewed until it is so that it disap
pears, as it were, down the throat without
any special effort to swallow, it will be per
fectly masticated. Eat always at the same
time. Do not drink more than six ounces
of liquid at a meal. The principal thirst
should be slaked between meals, about an
hour before meal times. Do not eat or
drink anything cold if it can be avoided.
If obliged to take something cold warm it,
if possible, in the mouth by chewing or
holding it there. Do not eat manufactured
sugar or products thereof, nor any dish or
article prepared with the same. Do not
drink choke damp, i. e., liquids having
carbonic acid in them, as soda, ginger ale,
champagne, etc Eat and drink nothing
the composition of which is doubtful or un
known, or which is known to disagree with
you. Avoid malt liquors. An occasional
glass of good, sound, still wine may be
taken if it agrees, or some well-diluted dis
tilled liquor of best quality. But it must
not be u dailv practice. Smoking, not to
exceed one cigar right after each meal, is
permitted if it does not disagree. Soups,
pies, puddings, pastry, preserves, candies,
sweetmeats, cakes, nuts, raisins and dates
should be avoided An occasional fig is al
lowed if it agrees.
Lemon Juice Instead of Vlnejrar.
No condiments allowed excepting salt
black pepper (use a French table pepper I
horseradish freshly prepared with lemon
juice. A little genuine cayenne occasion
ally, especially if one. has a little cold in
the head. Yinegar must be banished "Use
fresh lemon juice in all cases where yinegar
was formerly employed. Baw vegetables,
as lettuce, endive, radish, etc., should be
avoided, with the sole exception of celery,
which is permitted in moderation.
The pips, seeds, cores and rinds of fruits
and vegetables and the fat, cartilage, sinew
and tendon of animal food and things hard
and indigestible in general are forbidden.
Oatmeal and all other products of oats, and
all products of maize, or Indian corn, must
be avoided. "Wheaten bread and boiled rice
should constitute about all your grain food.
Fresh fruit' is recommended, but straw
berries, grapes and pineapples should bo
eaten very sparingly, especially strawber
ries. "When the nnd of fruit is eaten or
goes into the mouth it should first be well
washed. Live principally on roast or
broiled meat, fish, poultry and game, boiled
rice, wheaten bread, potatoes baked in their
jackets, butter, hot water, tea and coffee.
Eschew the fatter, oily kinds, such as geese,
ducks, salmon, eels. No pork. Eat noth
ing fried, no sauces, stuffing or dressing.
Avoid meats and 'fish that have been
salted or smoked, excepting, perhaps, good
dried codfish well soaked out A soft boiled
or poached egg now and then, but not as a
regular thing. The watery, ligneous and
nitrogenous vegetables are allowed in small
froportion once in awhile. They can easily
e dispensed with, being, with the excep
tion of beans and peas, mostly for flavor
only. They are dear food considering the
small nutrition derived. Such as have pe
culiar specific properties, as asparagus,
spinach, onions, nad better be avoided.
The Wrinkles Are Xot Permanent.
Many persons, especially women, dislike
the change made in their looks by the re
duction of fat The face becomes drawn
and haggard, and the lower portions about
the chin hang flabbily and in wrinkles.
This lasts but a short time with the Salis
bury diet, in consequence of the nutriment
afforded by the meat Hot water is the
natural scavenger of the body: those who
persevere in drinking it will find not merely
the promised reduction of obesity, but a
surprising clearness of the complexion and
a feeling of general rejuvenation a light
ness of body and elasticity of motion which
they have not had since losing their slender
ness. Professionals and traveling salesmen who
are continually on the road may urge that
they cannot take the hot water because
they cannot get it even at first-class hotels.
But nearly all bedrooms are supplied with
fas, upon which the water can be heated in
ve minutes. One should carry a tin tea
pot or thin Japanese copper kettle holding
one pint, either of which can be bought
for 25 cents, and a brass or tin support
to screw on the gas jet, which may cost
from 15 to 60 cents, according to style.
The water should always be brought to
a boil before using, and sipped when suffi
ciently oooL The boiling is advisable as a
means for rendering innocuous any organic
matter or animalcules the water may con
tain, and to know for a certainty that it has
reached a proper temperature.
Cold "Water Is Injurious.
It should never be taken less than an hour
previous to eating, or with food, or shortly
after meals, as such imbibition would retard
or impede digestion by diluting or weaken
ing the gastric juice. Nor must the patient
fall into the error of supposing that cold
water will be as efficacious as hot, and
thereby save the trouble of heating it Cold
water drunk in excess is liable to produce
weight and discomfort, colic and pain. It
does not act on the liver as hot water does.
It depresses vitality, and the heat of the
body is lnwered in the endeavor to raise tho
temperature of the fluid to that of the blood,
and this causes injurious expenditure of
nerve force.
The water should not be merely tepid as
that is liable to cause nausea and besides
effect nothing. Take the water as hot as
you can the hotter the better. If you
cannot get down a whole pint at once, tako
as much as you can. You will find that the
repugnance to its insipidity is soon over
come, and that you can take the prescribed
quantity without discomfort It affords an
immediate relief for flatulency, usually one
of the numerous annoyances of the corpulent
The hot water should not customarily be
mixed with anything, but when first essayed,
an infinitesimal pinch of salt will take
away its insipidity and do no harm; a small
dose of bicarbonate of soda 'taken with it
will give instant relief from sour stomach
or "heart burn." Those things, however,
trench upon the province of medical treat
ment where I do not propose to go. Never
put sugar in your hot water, for it will do
you far more harm even a Terr little of it
than the hot water can do good. It is
hardly necessary to say that the water
should be pure.
The Symptoms of Improvement.
Here are a few things which wffl soon be
noticeable to anyone who folIowsrthaJSalis
bury system:
Increased appetite.
Improved digestion.
Absence of diBJpmfort after eating.
First loss of flesh, afterward (partial)
gain.
Flatulence, heartburn, sour stomach, tt&
are cured.
Perspiration starts freely after drinking
the water.
The skin becomes healthy and clear.
Iced water and stimulants are not oared
for.
If obliged to eat hurriedly (In traveling,
fmr inaiiiTiftA Mnfin Tftnrslf tn KTiimnl
food, which does not need much, if any, maai
tication. Aliments not mentioned in tne
card are not required and are likely to be of
a character to make them undesirable as
regular articles of food. If taken at all
they should be taken only casually and at
long intervals. One can eat or drink
almost anything once in a while in modera
tion without bad consequences. It is the
daily habit which does the mischief.
Avoid "-made" dishes. A man should
know what he eats and drinks. How can
he know the components of sauces, sausages,
made dishes, soups, stews, eelatines. etc?
f If the two-thirds diet does not reduce corpu
lence rapidly enougn, gradually augment
the proportions of animal food, coming
down by degrees to all animal food if suf
ficient progress seems impossible without so
doing.
How to Select the Foods.
In the various and generous viands placed
upon the American table it is difficult to
determine jnst what is and what is not fat
forming food. Many who are not yet corpu
lent, but show a tendency to become so,
would be glad to know exactly what they
.WCts
V
DELICIOUS
Flavoring Extracts
ARE
Unequaled in Purity.
Unequaled in Strength.
Unequaled in Economy.
Unequaled in Flavor.
PRICE FLAVORING EXTRACT GO.
I
WE TAKE STOCK 4UET1
GREAT
REDUCTION I
During June.
Wm. TrmHe & Co.
041 Wood St.
mySl-su
may eat without danger of increasing their
weight I give a dietary card which will
prevent obesity, as well as aid in its reduc
tion. Aiaowed Ad Libitum Boast and
broiled venison, beef, mutton, lamb, fish,
oysters, poultry and winged game (prefer
the dark meat); baked and boiled fish (ex
cept the oily kinds). The meats should bo
cooked "medium rare," and their fat,
sinew and cartilage discarded. (Fish should
be partaken of guardedly not for the rea
son that it makes fat, but because it is
otherwise injurious to many persons).
Aiaowed ur Moderation Fresh but
ter, boiled rice and potatoes, cracked wheat,
table celery; ripe, sound apples, pears,
peaches, raspberries, blackberries and
oranges; baked apples, and, as seasoning,
lemon juice, horse-radish and mustard (if
freshly mixed with lemon juice), black
pepper, salt, Worcestershire sauce (a dish),
olive oik potatoes baked in their jackets,
thoroughly baked wheaten bread. Keraem
ber, if those things ore indulged in, that
their total must not exceed one-third, in
bulk, of the food total.
Allotted Occasionally Soft boiled
or poached eggs, clean sound figs, dates and
stewed prunes. "With eggs confine yourself
to the "whites." The yellows are two
thirds oik
To Be Cakefttlly Avoided Animal
food Pork, veal, salted or smoked meats
and fish, fat, milk, cream, melted or cooked,
or rancid butter or cheese, all foods and
dishesprepared or seasoned with any of the
foregoing, soups, stews, shell fish (except
ing oysters), the oilier kinds of fish and
poultry, such as salmon, eels, tame ducks
and geese. Vegetable food Uncooked vege
tables; hot breads, all products and prepara
tions of oats and Indian corn, sucn as oat
meal, hominy and corn bread; pan and
griddle cakes, fritters, crullers, pies, pud
dings, pastry, cake, candies, beans, green
corn, crackers, nuts, pickles, manufactured
sugar, molasses, syrups, vinegar (substitute
lemon jnce), jams, jellies, preserves, straw
berries, grapes, pineapples, bananas, all
foods and dishes prepared or seasoned with
any of the foregoing. Generally Every
thing fried, all seed or chilled foods, the
cartilage tendon, gristle, skin and fat of meat
and fish, the peel, core and seed of apples,
pears, etc, all sauces, spices and condiments
not permitted in this card.
Quench the thirst.by drinking, about one
hour before meals and retiring, all the water
that the body craves drink nothing else
between meals.
Allowed at Meals Still dry wineand
water (half water), beef tea, water with or
without a little lemon juice or good whisky
or brandy or gin, clear tea or coffee. Tea
and coffee may be sweetened; lemon juice
may preferably be added to tea. Not more
than naif a pint of liquid must be taken at
any meal, and the less you take the better.
Do without drinking at meals if you can,
and you can if you will only try, and keep
trying.
To be Carefully Avoided Sweet
wines, all sparkling or effervescing bever
ages, such as champagne, soda water and
ginger ale; all fermented, undistilled liquors,
such as ale. beer, cider, etc; liquors, cor
dials; distilled liquors unless diluted one
part of spirits to at least four of water, ioed
water, all iced or chilled drinks. Smoking
allowed if it agrees, but one gooddzarat
-the end of each meal is the limit.
Once a Drinker, Always On.
The night and morning pints will be
taken, when practicable, all one's life, sim
ply for the slightly stimulative and exnilar-
-atmg sense of internal clearness they Im
part ana tne aeainiainess iney insure, .uui
it need not be feared that temporary cessa
tion as during travel, or even protracted
continuance of conditions incompatible
with the habit will cause a recurrence to
corpulence, if the limitations of diet are
reasonably well adhered to. This I affirm
not from my personal experience, sino I
have not yet had to forego my accustomed
draughts, but from the assurances of others
who have experienced the benefits of the
treatment
Effete matter and injurious accumula
tions having been expelled from the system.
feeble and worthless tissue replaced by thai
which is strong and sound, semi-paralysed
organs waked to full vitality, and tho will
itself stimulated and inspired with new
energy by the training undergone, health,
will have been so fully re-established as an
inherent attribute of being, that only
through persistently reckless disregard of
prudential considerations can fa, and
disease again enter into possession.
Salisbury patients generally agra thai
gala seldom exceeds ten pounds.
CELiALooim
Ihe Astonished the Professors.
A young lady from Saxony, Miss Lords
Hnller, of Hirschfelde, has won the larja
prize offered bj the University of Zurich
for the best paper on the "Anatomy of
Slants." The Zurich professors pronounca
le work of the unknown author a most
thorough and' complete treatise, and they
were astonished to find that it had emanated
from a woman. A brilliant future Is prs
dietcd for Hiss Huller.
.tH
1 '
'iiim gii