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ttHE SOBANTON TKIfcTJlOJ -SATURDAY MORNING, JUNE . 1897.
11
l
I Interests of Women and the
DELICATE WOMEN
ARE OUT OF DATE
It Is No Longer Fashionable to Faint
and Grow Hysterical.
THE ROBUST WOMAN NOW RULES
Pood ni a Subject of Instruction in n
Course of l'hysicnl Cultures-Women
Who Don't Know How to Stand
Up or Sit Down and tha Evils That
Result from Such Ignorance
tlellcate women, says the Sun, are
out of date. There was a tlmo when
It was considered fashionable for a wo
man to fnlnt frequently, grow hysteri
cal over trifles, and have at least one
chronic ailment. Today such a woman,
Instead of being cuddled nnd made
much of, la passed hurriedly by with
a word not of sympathy, but rather of
scornful pity. She Is referred to an
"Poor thins!" And If there Is one
thing that will make a. woman cast off
her invalid Ways It Is that phrase,
Women nowadays are turning back
to the ways of the Spartan girls, who
believed that the physical training of
the sexes should be Identical and prac
ticed what they preached. They were
taught to run, to leap, to cast the Jave
lin, lo play ball, and to wrestle. Their
Athenian sisters did nothing of the sort
,antl were not compataule to the Spar
tan girls. Once an Athenian said to
the wife of Leonldns:
"You Spartans are the women who
tubs men."
TTes," she answered, "and we are the
only .women who bring forth men."
'' -T'here Is a lesson In this, retort for all
rivflrria.nklnd, American women, be it
.said to their credit, are beginning to
ajjipfy it. OU women, young women,
and schoolgirls are giving more atten
'tlon' than ever before to physical cul
ture. Three women were discussing
the general Interest in physical training
for women, In a restaurant not long
ago. It was one of those little places
where a man feels himself conspicuous,
for It was patronized almost exclusive
ly by women shoppers. One of the
talkers was white haired, another was
middle aged, and the third was an athletic-looking
girl Just out of her toons.
The middle-aged woman turned out to
Vie a teacher of physl-culture, and she
talked in such a clear, practical way
that pretty soon all the women at the
nearby tables were listening to the con
servation of the trio. It all started th'ls
way:
THREE QUESTIONS.
"I wouldn't order chocolate eclairs
if I were you," said the middle-aged
woman to the girl.
"Why not?" asked the girl. "I'm not
5n training now. As long as I was on
the basket ball team at Vnssar I
wouldn't have dreamed of giving such
an order; but I'm a graduate now, and
chocolate eclairs are bo good." ,
'"heyfiirenXfeood for you,' Insisted
" tHe'mld'dle-aged woman. "You told 'me
yourself that you we e never in such
perfect health as w' n you were in
training and eontlnea yourself to nu
tritious, wholesome food."
"That's so," acquiesced the girl
meekly, but without countermanding
her order.
''Physical culture teachers as a rule
make thr- mistakes," continued the
middle- .ged woman, salting her rare
roast -oeef vigorously by way of em
phasis. "I think the first three ques
tions they should put to a pupil aie:
What do you eat for breakfast, lunch
eon, dinner nnd between meals? How
,,do you sit, and how do you stand?
''Why, what funny questions the last
,two would be," exclaimed the girl dlg-
glng into the middle of eclair number
one-
"Not at all," answered the physical
culturlst. "Standing Is a lost art; and
as for sitting, so far In the history of
this world of ours it has neyer be
come an art. When It comes to eating
well, I feel almost hopeless about
eating. J fear 'that women will never
learn to eat."
"What queer notions you do have,"
commented the girl, ordering a double
portion of Ice cream. "Vanilla and cho
colate mixed, if you please. I'm sure
I, have a good, healthy appetite," sh.
.went on, '"and I think I not only know
,how to eat, but enjoy it."
"There's no question about your hav
ing a, flrst-clas3 appetltle," put In the
elderly1 woman, who proved to be the
girl's grandmother.
INSULTING THE APPETITE.
"Yes, I won't dispute that," replied
the middle-aged woman, "but you In
sult that appetite, which is the crav
ing of a strong, healthy stomach, by
giving It eclairs and ice cream instead
of giving it the proper food. Nearly all
young women do the same thing. Ev
ery time you do that you weaken your
muscles, which you tell me your are so
anxious to train. You cannot possibly
train a muscle unless you have given It
the proper food. Now, I'm not a crank
on dietetics, but every teacher of phy
sical culture, every director of a gym
naslurri, every master of a swimming
school, every Instructor in a bicycle
academy, should pay a. great deal of at
tention to what their pupils eat, and
try to lmpressi on each pupil the neces
sity of proper food. Every boy is anx
ious to becomo a Fltzslmmons, and If
hi instructor In gymnastics will tell
him what food is best for him to take
he will have it or make life a burden
for his mother. The same la true o a
glrl Let the teacher tell a girl that
certain things will, harden the muscles
. of her body, giving her a firm, graceful
figure and certain other things will
make the muscles of her cheeks firm,
which, is one of the secrets of retaining
a pretty complexion, and she'll confine
herself to those things, cheerfully giv
ing up all rich pastries and sweetf.
"Up to this time" the enthusiast con
tinued,, "girls and women have devoted
thflr attention almost exclusively to
the development of their.arms arid legs.
This Is a great mistake. Women need,
even mora than men, to give much at
tention to the development of their
vital organs. The legs and arms work
much more easily if the vital organs
are well developed Women should be
trained- from the time they are out of
swaddling clothes to hold the abdom
inal muscles tense., Then we would
hear ot no such thing as displaced or
gans, But, dear me, get me started on
tlje physical development of womwi
and i'U never stop."
"Oh, it's so Interesting," exclaimed
tha girl. "You said something about
women not; knowing how to stand; oor
Jttctly." ft
1NC6HHECT STANDING.
"WHl J" told the truth," said the
enthusiast. "They don't. Watch 'em
ns they lllo up to the desk there to pay
their checks. At least twenty-five have
have been up since we've been sit
ting here, and not one hns stood cor
rectly. Look at that stout woman there
now with her abdomen thrown out and
the upper part of her body held back.
She probably lies awake nights worry
ing because she is losing slgTit of her
waist, nnd yet her habitual method of
standing Is Just the causo of the
trouble. Glance at the thin, delicate
looking woman behind her. The posi
tion of her body is all wrong. You can
see that her abdominal muscles are
thoroughly relaxed. So it Is with the
next in line. The fourth woman throws
nearly all her weight on one side when
she stnnds, and you can see that this
had changed the shape of one hip.
Thus it goes. Ono woman stands so
that ono shoulder grows higher than
the other or her back gets twisted and
another becomes lop-sided in some oth
er way. A mother or teacher who does
not train the young Intrusted to her
care to stand correctly Is guilty of al
most a crime. The harm done to the
outside of the body is nothing com
pared to the Injury done to 'the ma
chinery inside.
"American women have, us a rule,
disagreeable nnsnl voices. If they only
knew it, It nil comes from their not
knowing how to stand properly. The
only woman In this country who, as a
rule, hnvo sweet voices are the South
ern women, and the only way I can
account for this Is that they don't stand
at all except when they are absolute
ly obliged to. It Isn't that they know
hoV to stand any better than their
Northern sisters, but they have a pre
dilection for sitting or reclining. If you
don't believe what I saw about nasal
voices go Into any school in this city,
publlo or private, and listen to fifty
or a hundred pupils read; they will
nearly all read through their noses In
stead of through their mouths. If a
child haa been taught to stand with
shoulders thrown back, lungs expand
ed, the abdominal muscles held tense,
the body bent slightly forward, so as
to distribute the weight equally on the
ball of each foot, the voice will, come
rich and clear and full straight from
the mouth Instead of meandering
around inside, avoiding the vocal
chords altogether, and finally making
Its escape with a disagreeable rasp
through the nose."
"What have you to say about women
not knowing how to sit?" asked the old
lady.
IMPROPER SITTING.
"That they don't even know how to
sit as well as they know how to stand,"
she answered, Jerking out each word
distinctly. "When a girl first goes in
for physical training the teacher should
teach her to eat wholesome food, such
ns steaks, chops, rare roast beef, whole
wheat, bread and vegetabfes. Girls
don't need tea. and coffee, but should
drink milk, plenty of It, instead. Next
she would teach them In on regular
training. Look around In this restau
rant. I only see one woman who Is
sitting correctly."
"Who Is that?" Interrupted the girl,
eagerly, throwing herself Into a grace
ful attitude.
"That's myself," responded the teach
er with a laugh.
"Why, I couldn't sit up and never
touch the back of the chair as you do,"
blurted the gill.
' I dare say not," answered the enthu
siast, "because you've never been
taught to sit propel ly. I can ride all
day In a car or a boat without once
touching the back of the seat, and not
feel ns tired at the end of the Journey
as the women who have lounged around
all day and bolstered their backs up
with pillows. It Is not a good thing
always lo sit with the spinal column
propped up. The muscles of the back
were given us to lean on, and every
person, should learn to lean on them
early In life, otherwise they become
weak and flabby. Muscles that are not
used grow useless. We wouldn't hear
so much about backaches If women
would sit moro correctly. I forgot to
tell you that nine out of every ten wo
men are naturally pigeon-toed. This Is
because they do not tuin their toes
out properly in walking. However,
things are changing. New York now
has scores of gymnasiums well patron
ized by girls and women during the
winter months, and the rest of the year
they devote themselves to outdoor
sports with a zest just a little short of
that of the men. The beneficial effects
of women's Interests in physical devel
opment are already apparent. The wo
men of this generation are undoubtedly
physically superior to those of the Jast,
and the next generation is bound to
show even greater improvement. Some
body once defined physical culture ns
the symmetrical development of the
soul. That being the ease, the coming
generation ought to bo stronger moral
ly than the present; but that remains
to le seen."
"Tut, tut, tut!" exclaimed the old
lady, piling her parcels one on the
other. "I'll let you say that the women
of today and the future are stronger
than their grandmothers were physi
cally, but I won't let the Intimation
that they are better morally go un
challenged." "Oh," said the young girl as the-three
started out, "don't you know It is ad
mitted, dear gran'ma, that strength of
body brings strength of mind and mor
als in its train?"
IIAHD TO IlKAR.
I stopped on tho bteps ere I rang tho bell
And gave her brother a quarter,
A thing that is always Just us well,
When one's courting the favorite
daughter.
And as I listened I bowed my head,
And my heart sank down In tho mire,
At the words, he spoke: "Say, my sister
said
You wero only a candy buyer."
It might havo been anything else but this,
And I wouldn't have felt so badly;
But I must confess It's a drop from bll
And tljo news uftccts mo sadly;
I've bought her books, but It seams that
they
Could not In her Inspire,
An answering thought they've faded
away,
And I'm only a tandy buyer.
Think of the plays we've seen ah, mcl
Think of tho many hours
1'vo spent In writing tho lines that sho
lias read when llxo shipped her flowers,
Hut flowers and plays and pooms convey
But sentiments that tire,
Beneath all this I'm tha commonest clay,
And only a candy buyer.
Oh I the wittiest filings I've said wore
those
I've said to this fair maiden,
And the clothes I'vo wore wero my very
best clothes
As I talked with alieart lovo-laden.
That she loves mo not Isn't misery,
But It sets my'hcart on lire
To know through It ell sho's thought of
me
A only a candy buyer,
Tom Mosson, in Life.
OUR TABLE WARE
LEADS THE WORLD
There's No Silver Plato In All
Equal to Ours,
Europe
OTHER POINTS OF SUPERIORITY
The Old World Sturtled Uy Our Ad
vance us Shown at l'nrls in 1880
nnd nt Chicngo in I8IKI--TI1U
Country's I'rc-ominonco 111 tho
Mniiufhcturo of tlio Ucst Ciitlory.
As In the making of cut glass, so
also in the manufacture of many other
articles of table adornment, notably in
sterling silver and silver-plated wares,
this country, says the New York Sun,
leads tho world. It is a welcome fact,
moreover, that in the production of the
higher grades of table cutlery the home
manufacturers have advanced within
recent years rapidly ns regards finish,
quality .style, until there Is no longer
any reason to prefer table cutlery of
foreign make.
America's pre-eminence in the art of
metal working has been acquired for
the most part in tho last ten years. It
was not until the Paris Exposition of
1889 that tho work of American silver
smiths attracted general attention
abroad. The exhibit of metal art work
was astonishing to the foreigners, and
the gravs critic seemed at a loss how
to treat tho matter. It was complained
that the American forms of sliver were
new and startling, and that they sur
prised the eye without gratifying the
taste; that American silverware was
well suited to buyers whose fortunes
were acquired more Vapidly than their
taste, and that with a patronage
chlelly composed of millionaires the
American silversmiths were able to
dazzle the eye with huge and costly
works, which nobody In Europe, out
side of royalty and a few financial
kings could afford to buy. In Europe
they take such things seriously, nnd
it was a shock to their traditions to
find that in the development of the art
immortalized by Benvenuto Cellini tho
barbarians of the Western Hemis
phere rind leaped so suddenly to the
front. But so It was. Some of the less
s.plteiul among Parisian art writers
expressed great admiration of the de
slngs of fruits and flowers taken direct
from nature and wrought In silver; the
superb workmanship shown In the
American exhibit also commanded
their respect. 1
AT CHICAGO.
In 1S93 the display of American sil
verware at the World'3 fair not only
confirmed tho impression produced in
Paris four years before, but securea the
almost universal recognition of the fact
that in decorative treatment of gold
and silver America stands first in re
spect of simplicity, clearness, ele
gance and suggestlveness of design,
and that while the endless copying of
exhaustless patterns proceeds In the
European workshops, tho American de
signers are manifesting a fine discern
ment In the selection of types worth
preserving, aa well ns originality and
Imagination in the creation of new
types possessing the essential traits of
beauty. Competent judges drew com
parisons altogether flattering to Amer
ican skill and pointed out the fact that
the best European designers were so
saturated with tho principles of the
older styles that it seemed impossible
for them to free themselves from heir
Influence. In 1893, the same captious
critics who begrudged approval of the
American display at Paris did not hes
itate to accoid unqualified praise, and
the admiration of the foreigners took
the form of the purchase of many arti
cles In the exhibits for shipment to
Europe. The leading art journal of
England said:
"The United States easily distances
In some departments of art metal work
any other nation. Judging by the pro
ductions exhibited, one may well be
In doubt whether we shall not In the
near future be compelled to regard
New York as at least our equal if not
our superior in the production of gold
and sliver work."
In the four years that have elapsed
since the judgment was expressed the
case has grown stronger, until today
the fact Is conceded generally that tho
leading jeweler of tho world is an
American, and a New Yorker, and that
In the production of sterling silver
wares of ornament and use New York
leads the world. The largest two es
tablishments in the two hemispheres,
devoted to the production of art works
in metal, have their headquarters in
this city.
PLATED WARES.
Equally eminent in the world of man
ufacture are the -makers of American
silver plated ware. The progress made
along this line In the United States In
the last decade has been marked and
important. It is said that nothing
like this advance has been made in
Europe, and that in one year America
turns out a greater variety of new
patterns and designs than Is originated
by tho English and French in five
years.
"The use of plated ware," said tho
manager of a leading house, "Is stead
ily on the Increase, and keeps pace
with the progress made in tho style
nnd quality of the goods produced. It
Is in demand among the wealthier
classes to an extent you would hardly
suspect, Families which possess an
abundance of sterling silver find re
lief in the use of good plated ware, for
they can then lock up their valuable
plate and bring it out only on gala oc
casions. Many families among tho ar
istocracy of Europe are doing the same
thing, und city people use plated ware
In fitting up their country places. It
saves a lot of worry about thieves and
burglars. The life of a plated fork
and spoon of the first quality Is from
fifteen to twenty-five years, according
to the manner In which It Is cleaned
and polished. A coarse or gritty pow
der will wear through tho plating In a
comparatively short time, while tho
finer polishing substances will leave
the surface intact for many years.
Generally speaking the cost of plated
goods Is about one-tenth that of sterl
ing silver. This may seem to large a
proportion of cost, but you must, re
member that expensive skill and labor
and tho services of competent artists
in designing and modelling are as ne
cessary in tho plated as in the sterling
goods.
"Tho best material used in tho pro
duction of plated ware Is nickel silver,
a composite metal which is very hard
and serviceable, possessing great
Horn?.
strength nnd less liable to bend or mar
than silver itself, and nt the samo time
impervious to nny but high tempera
tures. Cheaper materials nnd processes
aro used by the pirates In tho trade,
who imitate designs of the first-class
houses, and even go so far as to Imitate
trade'marks ns closely as they dare.
In this way the bargain counters are
stocked with inferior stuff palmed off
as the product of reputable makers. In
view of the largo amount of this piracy
now going on it is n, pity the United
States government did not establish a
hall mark system for American plated
ware. As the case stands the purchas
er of plated goods can protect himself
against Imposition only be dealing with
reliable and responsible houses, the
samo as in buying silver."
Scarcely less numerous, novel and
varied than the articles made in solid
sliver are those which are produced
In tho big plated ware establishments.
Cups and vases for prizes in athletic
and sporting competitions are now
made extensively in plated goods, the
theory being that for the money ex
pended the prizes make a much finer
Bhow than if made of sterling silver,
and also retain their beauty a long
time if properly cared for. In tho line
of table furnishings there is almost
no end to the novelty and variety
shown In plated ware, and the snme Is
true of tho miscellaneous articles used
for the library and the toilet. The
sterling silversmiths are not depended
upon for designs. On tho contrary,
so much broader is the market for
plated goods that the manufacturers
take the lead In originating choice and
novel patterns. Very stylish and
beautiful things are produced for tho
embellishment of the table as well as
for use and convenience. There are
forks for eating berrles.forksfor fishing
out the bit of fruit found at the bottom
of a cocktail or a whiskey sour, and an
infinity of scoops and spoons, ladles,
and tongs, picks, sifters and all sorts
of things that are odd, elegant, ser
viceable and cheap.
TABLE CUTLERY.
American manufacturers of table
cutlery have come Into prominence
within the last lew years. Formerly
it was not thought possible that a sat
isfactory table knife or carving Bet
could be made In this country. Today
the best goods to be found in the mar
ket aro those manufactured out of
American steel by American workmen.
Nothing, better In steel comes from
England, and nothing that Europe
sends surpasses In style and finish tho
table cutlery produced In American
factories. From the common table
knife worth $4 a gross up to the pearl
handled dinner and tea sets at $i0
a dozen, from the shoemaker's knife,
the butcher's knife, and the druggist's
spatula up to the costliest carving
set with Ivory or sterling silver hand
les, all are now made here equal to the
best imported goods. Excepting the
Ivory, pearl and staghorn used In the
handles, all the materials are domestic.
The domestic manufacture of pocket
cutlery Is also a prosperous industry
wherever due regard Is paid to quality
rather than quantity. It Is said that
only the highest grade of this class of
goods can be made with profit In the
United States. Germany seems to have
a monopoly In the production of cheap
pocket knives.
In the forging of a high grade Ameri
can knife the blade Is heated three
times and it receives at least 150 blows
of the hand hammer. The blade Is of
Sheffield bar steel, and everything
about the knife Is as fine as skilled la
bor can make. Such a knife sells at ?2
and $3, and is said to be better than
those which come with the brands of
the most celebrated makers in Eng
land. In times past the tempering of
a knife blade was a work of difficulty
and uncertainty, but tho American
workman Is now as master of the art,
and the tempering processes are made
to yield a uniform nnd unvarying re
sult. Hard competition and the fail
ures that have atended the production
of Inferior goods in the effort to com
pete with low-priced cutlery from
Europe have thinned out tho American
cutlery factories in the last twenty
years, but those that have survived
and maintained their reputation for
fine goods have steadily prospered,
and today are able to hold their trade
against foreign competitors
Americans have no need to send
their money abroad for articles of use
and 'ornament in sterling silver and
plated ware, and for table and pocket
cutlery.
eggs or co.ioir.ncE.
Tho Dig Business Done in the Inter
national Trndiuc in Them.
There Is a standard Joke In the var
iety theatres, so often told that it has
come to have a familiar sound to the
ears of patrons, concerning a remark
made by a city man who heard that
eggs had gone down to a cent apiece.
"I don't see how the hens can do It for
the price." Notwithstanding the re
duction in the price of eggs, and the
almost unlimited supply of them in all
countries that have developed their
agricultural resources, it is a fact that
tho trade in eggs, their exportation
from one country to another has bo
come a large item of international
commerce, as some recent figures
show. The case of Denmark Js in
point. Denmark's trade in eggs with
foreign countries, chiefly with Eng
land and Scotland, has grown enor
mously. Twenty years ago the annual
Danish export of eggs was 000,000; now
It Is reckoned at 110,000,000. In the samo
period the importation of eggs into
England has increased tenfold, but
only a part of the whole number come
from Denmark, the two other exporting
countries from which England draws
Its supplies being Holland and France.
France exports to other countries 600,
000,000 egg3 In a year and Italy exports
500,000,000 eggs in a year, chiefly to Aus
tria and Germany,
The dairymen of the United States
depend chiefly on the enormous homo
market, and they havo rivals In the
export of American eggs In the Can
adians, Canada ranking next to France
and Italy and ahead of Denmark and
Holland as an egg-exporting country.
Canada exports to other countries 300,
000,000 eggs In a year. For the fiscal
year of 1895 the Treasury figures give
as the total, exports of American eggs
to foreign countries 151,000 dozen, which
is equivalent to 1,812,000 eggs. In the
fiscal year of 1S96, however, the total
exportatlons of American eggs in
crqased to 328,000 dozen, or 3,936,000
eggs, a little more than twico as much.
The export figures for this year indi
cate a, still further increase, and a
market for American eggs Is likely,
therefore, to he secured In what tho
political campaign orators are accus-
tomed to call, somewhat vnguely, the
near future.
It Is a somewhat curious fact that tho
weight of eggs Is materially larger In
Northern than in Southern climates.
Canadian eggs, for Instance, aro heav
ier than those shipped from tho United
States, nnd eggs In the Northern states
of this country arc heavier than those
from tho South.
HOUSEKEEPING IN
MODERN HELLAS
Methods nnil Utensils Little Improved
Hinco tho Days of Homer.
Modern Greece, says the Pittsburg
Dispatch, might well have postponed
the conquest of Crete for tho conquest
of tho kitchen. In no country In the
world, supposed to be at all civilized,
is housekeeping in such a primitive
and bnckwnrd state ns In this little
sea-surrounded land which has had 30
centuries to learn from, and all the
world for a teacher. Perhaps part of
the fault of the modern Greek cook
ing Is In the stomachs of 'the men. A
creature walking on two legs who will
deliberately put powdered resin Into
his wine and drink oft the nauseous
mixture with gusto, wouldn't appre
ciate a good meal If he could get It.
The reslned wine Is universal in Greece.
It cannot be much worse, however,
than tho wine of ancient times, In
which was frequently mixed powdered
limestone nnd other strong stuff. Pike
county whisky would be tasteless to a
Greek.
Tho housewife who provides food for
tho Greek resln-fovers has to cook
dishes with "a tang to them." She
mixes tho soup with vinegar, produc
ing a sour and nauseous mess not fit
for civilized palates. Of salt, on the
contrary, she uses little. When one
asks for It, a lump of rock salt is put
Into a mortar and brayed In his pres
ence. The fresh, white butter she puts
on the table Is hardly palatable to a
Western appetite without a dash of
salt.
UNPALATABLE CHEESE.
The goats' milk cheese Is hard, white
and uneatable. But tho Greek women
have learned from the Turks to make
delicious sweetmeas and preserves of
citron and other fruits. Quinces are
eaten raw another proof of the
strength of the Greek digestion. The
confection known as loukouml, or
"Turkish delight," resembling marsh
mallow, Is commonly eaten Just before
afternoon coffee, which Is always made
In the Turkish manner and is, there
fore, generally excellent.
A favorite dish Is made of the grains
of barley soaked In water until soft,
and mixed with dried currants. Salad
Is unknown In the country. Even In
the best hotels it Is made uneatable
by the resinous taste due to tho wine
from which the vinegar is made. Upon
most tables are placed, In lieu of tooth
picks, tiny cups containing sprigs of
aromatic seeds; one of the favorite
Greek delicacies Is the seed of the pine
cone, which Is fatter and more meaty
than In America.
Outside of the big hotels in Athens
and a few private houses, there is
neither stove nor range In Greece. All
the cooking Is done by open fires. The
housewife does not even have a swing
ing crane to hang her pots on over the
fire, but sets them on Iron tripods, pre
cisely as was done 2,000 years ngo, and
crouches In front to tend them, feeding
the fire with sprouts trimmed from the
grapevines. Around the same fire the
family sleep at night, flat on the Hoor,
upon rugs and blankets, of which ev
ery household possesses a good supply.
MAKING RUGS.
When the women are not busy at
anything else, they are making rugs
by hand. These aro sometimes rag
carpets, not unlike those dear to the
heart of the New England housewife
a generation ago; or they may be wov
en new from coarse but strong home
spun woolen yarn or extemporized out
of scraps of cloth, crazy-quilt fashion.
The colors aro almost always crude
and harsh yellows, greens and reds.
Beds are quite unknown outside of two
or three cities. An occasional refine
ment Is to put a raised platform about
the fire, but this Is made no softer to
lie upon by Its height.
Sometimes the air Is cold In the Greek
mountains, and recourse is had, as In
Spain and Morocco, to braslers for
burning charcoal. These differ not at
all from those used 2,000, 3,000 or even
4,000 years ago. In Rome, Greece and
Egypt. Sometimes In poor families a
wooden box on legs Is used for a stove,
a bed of ashes forming some slight
protection against burning the house
down. When the smoke from the burn
ing charcoal In the brazier threatens
to stille the people in the room, the
housewife with a knowing smile puts
half a lemon on the coals. The smell
of the burning acid makes the air of
the room most agreeable, but prob
ably not more wholesome.
THE STABLE.
Tho family stable, if there Is one, Is
under the main living room.where there
Is every convenience that a horse could
desire. If Hocks of chickens Invade the
floor of the house itself, they are large
enough to be seen and easily driven
away In which they dltfer from other
numerous animated inhabitants, of
which the flea is by no means the most
troublesome. The walls, which may be
of mud bricks, of htone, of wood, or of
thatch, in any case harbor vermin
readily, and are always open and
draughty.
Of furniture a Greek house has prac
tically none. Instead of a chair a tall
box Is used. In the middle of the top Is
a flngpr hole to lift It by. For a guest,
a pillow or a. folded blanket Is put on
top of the box, and a back can easily
bo managed by setting it near the wall.
Crockery Is almost an unknown quan
tity. Almost every house, has two or
three plates and glasses, "for best,"
and plenty of tiny tin coffee pots. For
carrying water, gourds are commonly
used, though In some houses there aro
odd'ltttle wooden pitchers, hollowed out
of solid block of wood with infinite
labor. Wine is now not often carried in
wine skins, as in tho old days, but the
cheese of tho country is wrapped In
sheepskin cases, of which' tho "skinny
side out and tho hairy side In" resemble
tho famous overcoat of Bryan O'Lynn,
but do not make one like the cheese
any better.
Unlike the peasants of more northern
climes, tho Greek woman has but lit
tle linen to care for, and that little
Is of poor quality, woven from coarse,
uneven and knotty yarn. As the coun
try has not yet advanced so far, even,
as the hand spinning wheel, yarn is
always spun by the distaff In the same
old laborious way employed by the
handmaids of Penelope. The pictures
que kilts, or fustanellas, worn by the
women, are not made of homespun
linen, but of coarse Imported cotton
cloth, bleached to an exquisite white
ness. They are about the only articles
of clothing in Greece which always
seem satisfactorily clean. And they,
with tho red Albanian caps, nro the
most picturesque hits of costume left
in Europe by the gteat leveling agen
cies of modern life.
CHAKAOT12U TOI.H llY.UAIK.
You Cnn't Got Awny from il'm Search
Light of Investigation.
It Is pretty hard to conceal one's truo
character nowadays. A new fad Is hair
rending, nnd this Is said to "glvo us
away" in nn unpleasantly accurato
manner. The new science is not fully
developed yet, but its devotees have
already discovered many interesting
facts nnd aro constantly searching
for more.
Fine hair Is said to denote" gentle
birth, and the amount of cave the hair
phows will determine tho mode of life.
It Is also claimed that tho closer the
ends of tho hair cling together, that
Is naturally, without artificial force,
the greater is the intellectuality tho
owner possesses. A tendency to curl
denotes Inherent grace and a poetio na
ture. Straight hair Is the sign of n
firm, positive and practical disposition.
Such bad qualities as treachery and
Jealousy are generally found In people
with black, lustreless hair. The lighter
tho hair the moro sensitive and
"touchy" the owner generally Is. nodi
hair Is a sign of honesty and cleverness.
Nothing whatever Is said about freaks
of temper as an accompaniment to red
hair. It may, therefore, be safe to con
clude that another popular Idea has
been dissolved by the searchlight of
science and Investigation,
THE LITTLK HOY'S PRAVEII.
The Chicago Chronicle tells of a re
ligious little boy of Chicago, who never
goes to sleep without praying that his
soul may be kept through the long
watches of U10 night. Tho other even
ing, however, ho became a little mixed
about bedtime. When in his snow
white gown, he made a movement to
ward tho little cot, but was remind
ed that ho had forgotten to say his
evening prayer. Ho quickly knelt at
his mother's side and, laying his small
head upon his folded hands, began:
"Now I lay me down to sleep,
I pray the Lord my soul to keep."
But there his drowsiness became too
much for him. His curly head went
down with a bump against his mother's
knee, and she, hoping to help him out,
softly suggested: "If." He made an
other effort, and as his mother prompt
ed him the second time he brightened
up and finished:
' "If he hollors let him go,
Ene, menl, mine mo."
Cnro of tne Eyebrows.
Smooth, glossy eyebrows, and long
dark lashes add wonderfully to the
beauty of a face, and women should
care for these necessary adjuncts to
their good looks. If the brows are thin
and ill-formed, rub puregrease or vase
line on them at night, and bathe them
carefully In cold water In the morning.
Never brush or rub the brows the
wrong way. Brush them dally with a
small eyebrow brush that you can get
at any good drug store, but do not get
into the habit of "rubbing;" it will
roughen and break the hairs.
Fenrcd Ho Hnd Dono Wrong.
"I'm very much afraid," said Mr.
Meekton, "that I hurt my wife's feel
ings this afternoon. It was uninten
tional, but she's terribly sensitive about
any insinuation that a woman Isn't
Just as well able to take care of her
self as a man."
"How did it occur?"
"I was in a horse car, and before I
saw who she was I stood up and offered
her my seat." Washington Star.
For Serving Soft Boiled Eggs.
For serving a soft-boiled egg In the
shell pretty holders now come made of
delicate sliver wire, twisted around In
such a manner ns to form1 a graceful
THE DIFFERENCE
between the nature
habits of a hoc. and von
Cottolene snd lard. Cottolenc is all that's pure and whole.
some; lard lioa
COTTOLENE
makes ;your food
uscu, it greauy
or tnosc who
Tho genuine
every tin. Not
irau Kfnrln Anl..
n"Ji iJ.uUU UliJJ
THE N. K. FAIUBANIC COMPANY,
i;nicogo, Ht.
UP TO
Established I860.
THE
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PIANOS
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At a time when many manu
facturers and dealers are making
the most astounding statements
regarding the merits and durability
of inferior Pianos, intending pur
chasers should not fail to makq
critical examination of the above
instruments.
E. C. RICKER
General Dealer la Northeast
ern Pennsylvania.
m
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1E3.
New Telephone Exchanrjo BulldlnOi 119
Adams Ave, Scranton, Pa.
inMiTiMniMiTniTniTMimmTnni
egg-shaped holder and standard'. 'At
the top is a tiny circular knife, which
smoothly cuts tho Bhell from ono end
of the egg. This is a great improve
ment over tho ugly-looking little china
cups' so long In use. .
Concerning Doited l'ggs.
If wllen the shell Is cut from the end
the egg is found not to be sufficiently
cooked to please the palate it may bo
again put Into boiling water and cooked
Btlll longer If the top is sprinkled
thickly with salt. When it is done ro
movo the coating of salt nnd the 'egg
will bo tho same as If the ahell had
Just been taken off.
To Distinguish Pure Linen.
When purchasing sheer linen hand
kerchiefs, those that are pure linen
may bo readily recognized by moisten
ing the tip of tho Anger nnd stretch
ing the fabric over it. Linen will
show the moisture through Imme
diately; but cotten threads take moru
time to absorb the moisture.
And He Was Cnrromcd Off!;
From the Boston Post.
Traveler (at a crowded hotel) HOTf
much do I owe you? What's my bill?
Hotelkceper Let me toe: your room
was
Traveler I didn't havo any room; ' I
slept on tho Wizard table.
Hotelkceper Ah, well, forts; cents
1 an
tiour.
An Unwelcome Visitor
Cnller Ts your father at home?
Little Daughter What is your name,
pleaso? 1 ,,i n
Caller Just tell him It Is I1I9 old friend
Bill.
Little Daughter Thrn I guess ho ain't
at home. I heard him tell mamma ir any
bill came he wasn't at home. Tlt-Blta.
Misunderstood.
IMrs. Jobber Too bad tho now cook
spoiled tho steak she is bo young and In
experienced. Won't you bo satisfied with
a kles Instead, clear?
Mr. Jobber All right; call hen ' In.
Judge. "
'
Tound His Calling.
From tho Cleveland Leader.
CDdltor-in-Chlcf (to applicant for posi
tion on tho Dally Distress) "Do you have
fits,?"
Applicant "Alas, yes!"
Editor "All right, you can commence
hero Monday. Wo want such a man as
you Beem to bo to edit our Cuban war
news."
Getting Down to Bedrock.
Times aro bo hard that many men nro
euttinsr their moustaches off so that they
can smoke their cigars shorter. Tit-Bits.
In Constantinople.
Booking Office Clerk Where for, Ir?.
Passenger Tho nearest massacre,
please.-Tlt-Blts.
"How's your oldttet poTlywlog?"
"Oh, he Is doing first rate. Hto 14
cutting his eye-legs."
Copyright, 1S96, by Mitchell & Miller.
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THINK OF
of the rottnti.nlnnf- nml
the
lmvn tli rll4Wrni hnt.n
few redeeming features.
light, crisp, digestible. Rightly
improves tue food and the health
cat it.
Cottolene Is sold everywhere In one
.. -. f"M.iu hub, wiiu uur iruuu innrKH "UOltO
lenc,' una teera head in cotlnn-ninnt wrnth nn
guaranteed if sold in nnv othr
UjT
t.., " "
Louis, Wow York,
.Montreal.
DATE.
Over 26.000 In Use.
(jENUINE
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