Original in GOOD HOUSEKEEPING.

HOW TO REST.

"Work first and then rest."-Ruskin.

OMEWHAT paradoxically, and a little sarcastically, Charles Dudley Warner remarks that "American women never think they have any right to a rest until they are too tired to enjoy it," and certainly very many of our busy housewives and over-burdened mothers must plead guilty to the accusation. And from observation, we can but feel that, in a majority of cases, it is because they do not know how to rest, either they cannot seem to find the time, or have not the power to relax their tensioned nerves. With many, the matter of "not finding time" is purely a whim. They might have ample leisure for healthful recreation, did they not have such exaggerated ideas of the sanctity of cleanliness, and the value of a bit of darned lace or other fancy work! Such will never see this matter in its right light until they reap the bitter fruit of their imprudence.

But to those who realize the importance of rest, and desire to obtain it, we hope our suggestions may be helpful. Seek first, tired and overworked mother, to implant deeper within your heart each day, the fact that you need rest-that it means money-actual cash saved-that it means comfort and happiness to your family-nay more-that it may mean that you shall not be taken away, when your little brood so much need a fond mother's care and guidance!

But how obtain rest with a family of children? with means so limited, the strictest economy must be practiced. "Why, were the days twice as long," you plead, "I could fill every moment with things necessary to be done!"

Yes, seemingly true. But ever remember you are choosing between an overworked, ailing body, and a healthy one; between a happy, cheerful disposition, and a worn, fretful one.

When a member of the household is sick, demanding constant care, we realize, as at no other time, that we can slight our work, reducing it to a minimum, and still maintain a fair state of order and comfort. A person who has not learned how to slight work (and be assured there is "knack" about it) has missed one of the "degrees" of our noble "order!"

We can obtain time to favor ourselves when necessary, not only by slighting our work, but also by change of occupation. and surroundings. The woman who (from morn till night) drudges about her house, in her every day work-dress, does great injustice to herself and family. How refreshing and restful would she find a partial sponge bath, the combing of her hair, and the fresh afternoon dress with her clean white apron! My sister, incorporate this in the list of your daily christian duties! If possible lop down for a few moments each day on the bed or lounge; if you but "lose yourself" it will prove a rest.

Take your sewing or mending into the cool parlor of a hot afternoon (do not mind the litter), where you will see new things, or on the porch, or under the shade of the maples, but don't "hive" yourself in the very identical corner, in the same chair, to look out of the very same window pane that you have for the last twenty or thirty years! Let your work lie in your lap while you take from the stand, which I trust you always have handy with a few choice books and papers, and read a soulful, inspiring poem, a humorous article, or the ever varying news of the day. Take the children for a drive or walk, run into the home of a congenial friend for a few moments,

and take in an occasional picnic or excursion. If a mother, with children about you, devote a part of the evenings, at least, to social enjoyment with them; let your voice mingle with theirs in merriment and song; retouch the organ or piano for their pleasure, and be assured the memory and influence of such an evening will be deeper and more hallowed to them than if spent in making them the most elaborate and beautiful garments that must "perish with the using," while you will certainly renew your youthful feelings by forgetting for the time, the cares and burdens of maturer years. We must make the most of life as it passes,-take our toll of rest and pleasure, as we grind at our daily tasks, or we will never get it.

The miser who starves and pinches himself, cherishing the hope of enjoying his competence in some "sweet bye and bye," is no more deceived than the woman who "slaves herself to death" for a series of years, expecting to take all her rest and comfort when "the farm, or little cottage is paid for," for in both instances, not only the desire, but the power to rest and enjoy, is gradually but surely lost. Bodily rest does not always bring mental rest. Ladies with plenty of leisure are often eaten up with anxiety; they fear this and dread that, and quite lose their balance if they have no perplexing problem to deal with! Such cases it is difficult to prescribe for, the patient being so sure matters will go wrong unless she constantly thinks and worries about them.

A friend whose lot had been one of unusual sorrow and bitterness, but who was always serene and happy, once jovially explained her case to me by saying, "I have learned to shed my troubles as a duck's back does water." Another friend, a writer, said, "When anything disagreeable happens, I at once endeavor to smother the recollection of it by giving my whole mind to the plot for a story or novellette, and I am generally victorious; so you see, I not only save myself unhappiness, but actually turn the ugly thing into account."

"Care admitted as a guest did not turn master" in these cases, for these women had the coveted power, so rare in this busy, bustling world, of keeping their minds in a restful state.

"Give us a rest!"

Original in GoOD HOUSEKEEPING.

669

UNCONSCIOUS OATHS. "'Tis not the many oaths that make the truth." -All's Well that Ends Well. HE conversation of shallow and illiterate people abounds in ejaculations and an infallible proof of refinement is the infrequent use of exclamations. A man of a vulgar nature is constantly attempting to strengthen his assertions by oaths. Surprise, joy, grief, and impatience in him find expression by profane swearing. In a low state of civilization all kinds of oaths are common. Such was

the case in English society until the early part of the present century. Says Robert Mackenzie, in a recent work upon that period, "A general coarseness of manners prevailed. Profane swearing was the constant practice of gentlemen. * They swore at inferiors because their commands would not otherwise receive prompt obedience. The chaplain cursed the sailors because it made them listen more attentively to his admonitions. Ladies swore, orally and in their letters. Lord Braxfield offered to a lady at whom he swore, because she played badly at whist, the sufficient apology that he had mistaken her for his wife. Erskine, the model of a forensic orator, swore at the bar. Lord Thurlow swore upon the bench. The king swore incessantly. When his majesty desired to express approval of the weather, of a handsome horse, of a dinner which he had enjoyed, this 'first gentleman in Europe' supported his royal asseveration by a profane oath. Society clothed itself with cursing as with a garment."

At the present day in New England many curious relics of former oaths are still found, some having lost entirely their original signification, and it is quite probable that many an honest Yankee housewife would be greatly shocked upon learning the true meaning of the expressions that so often fall from her lips. How many a careful mother who expresses impatience or a slight indisposition by "O dear," would be pained to hear her little son echo her feelings by "O God," and yet such is the literal interpretation. This expression is a corruption of O Dea, the vulgar Latin for O God, the Latin word Deus being the original of our word Deity. "O dear me suz" is then O dea, me sustine or O God, sustain me.

In France "Mon Dieu" is as frequent in the best society as "indeed" is among us and should be so rendered in translation; but to the English-speaking people "My God" is a phrase too sacred to be slightingly uttered. "Lordy massy" or "Laws a' massy" is nothing else than "Lord, ha' mercy," hardly the equivalent of "indeed" and yet so frequently used. "Law sakes" means, of course, for the Lord's sake, the s being transferred from Lord's to sake. "My gracious" is "my gracious Lord;" and "mercy on me" is a prayer to the Deity to have mercy on me. "By gor" and "by gorry" are mild forms of a manifest oath. By the well known rule of the substitution of 1 for r these words become "by goll" and "by golly" or "by jolly." "Gad," "egad," and "gosh" have the same signification. "O heavens" is an oath especially forbidden by the Saviour and "heavens and earth" falls under the same interdict. The phrases "I vum, "I swow," and "I snum" are easily interpreted, as "I vow," and "I swan " is probably "I swear." "By Jiminy" is a corruption of "by Gemini," the Twins, the third sign of the zodiac. Since the heavenly bodies were supposed to have a potent influence upon human affairs, it was a frequent practice to swear by the stars and constellations, as is attested by the expression, "my stars." "My stars and garters," however, has a different origin and is an oath formerly much used by the English nobility, stars referring to

the decorations worn upon the breast and garters to the jewelled sign of the order of the Garter, an institution founded in A. D. 1349 by Edward III. The story is often told, though entirely unsupported by evidence, that the Countess of Salisbury, at a ball, happening to drop her garter, the king took it up and presented it to her with these words, "Honi soit qui mal y pense,"-evil to him who evil thinks. This accident is said to have been the origin of the order and the motto. Rastell's Chronicle, however, gives another version of the incident. "Some do affirme, that this order beganne fyrst by Kyng Richard coeur de Lion, at the siege of the citie of Acres, where in his greate necessytie there was but twenty-five knights that firmlye and surelye abode by him, where he caused all of them to wear thonges of blue leythere aboute their legges, and afterwards they were called knights" of the Garter.

"By Jinks" and "by Jingo" are corruptions of "by St. Gingoulph." The names of the saints were often used in oaths by the early English; as, "St. Peter," "St. Paul," "St. George, and "St. Andrew." It was common to swear by Christ's body, blood, and death, and such expressions are found in the dramas of the sixteenth, seventeenth, and eighteenth centuries. "'Sblood means God's blood; "zounds," God's wounds; "'s death," God's death; "'s body" and "odds bodykins," God's body or the host. "Marry," so often seen in Shakespeare, is a corruption of the oath "by the Virgin Mary." "By'r Lady" refers, of course, to the same. "By the mass" was a very common oath; mass being the old name for the Lord's supper. God's sonties is God's saints, or sanctities, or santé (health). "Gramercy" is without doubt the French grand merci. "By the old Harry" is an oath referring to the evil one and is derived probably from the Scandinavian Hari or Herra, names of Odin, though others have claimed it to be a corruption of "Old Hairy," referring to the hirsute coat of Satan. "The Deuce" is euphemistic for "the Devil" and "Old Nick" and "Old Scratch" are also vulgar names for the same personage, said to be of Scandinavian origin, the former from Neck or Nikke and the latter from Scrat or Schret, names of deities of the Norsemen. "The Dickens" is a shortened form of the diminutive Devilkins or the little Devil.

Such are a few of the many expressions that have survived even in the best society; and should their real meaning be expressed, their use in most instances would not be tolerated. After all, the Frenchman's " Mon Dieu" is not much worse than our "O dear"-certainly the meaning is the same.

He who taught the law of the highest life, has bidden us, "Swear not at all: neither by heaven; for it is God's throne: Nor by the earth; for it is his footstool: neither by Jerusalem; for it is the city of the great king: Neither shalt thou swear by thy head, because thou canst not make one hair white or black. But let your communication be, yea, yea; Nay, nay: for whatsoever is more than these cometh of evil."

Original in GOOD HOUSEKEEPING.

-F. A. Hosmer.

LONDON VEGETARIANS. Vegetarian propagandists were unusually active in London. last summer. There is a society devoted to this "ism" and during the season vegetarian dinners were given to city missionaries and their wives, members of leading professions, clergy, physicians, farmers and others. At one dinner 600 guests were entertained. Vegetarian dinners were given to the Salvation Army, Congregational clergymen, Baptists, Unitarians, Wesleyans, Positivists, and Quakers, Good Templars, the poor at city missions. There are 23 vegetarian restaurants in London, exclusive of vegetarian "homes," where vegetarian travelers are accommodated. Several seaside vegetarian homes have been established and one of them is called "Cerealia."

Original in GOOD HOUSEKEEPING.

I'

RANDOM EXTRACTS

FROM A HOUSEKEEPER'S NOTE-BOOK.

F compelled for any reason to assume a stooping posture while holding a lighted lamp, as for instance in searching for anything on the floor in a dark place, care should be taken in rising to do so very slowly, as if done quickly the light will probably be extinguished, and a delay occasioned, not to mention the annoyance. And, should there be no other light near, the person being left in the total darkness, an accident might even occur before the matches or a lighted room could be reached.

Whatever about the house is dull don't let it be the scissors or shears used for trimming the lamp-wicks. Some women appear to attach no importance to this point, not thinking that in order to have a smooth cut the instrument must be sharp. I have tried both round and square ends for wicks and give my vote in favor of square ones; the flame is much broader; but the corners must be perfectly even and smooth, else when the wick is turned up high it will smoke. son lighting a lamp should be careful not to touch the wick with the match, as it has a tendency to roughen or spread it. Hold the match over the wick very close to it and wait until the flame reaches it, instead of making frantic dashes at it, as

The per

I have seen people do, evidently under the impression that they were hastening the operation, when it seemed to me they were, on the contrary, retarding it, as they would draw the match away before the wick had time to ignite, and so several

trials would have to be made. I have had so much comfort from following a simple direction given in some newspaper or magazine that I wish to allude to it here; viz.: Keep the wick turned down below the top of the burner except when in actual use. If this be done, and there is no leak about the fixture, there is no reason why, if the lamps are carefully wiped every morning, there should be oil on the outside by evening. By the way why is it that so many housekeepers persist in keeping their common lamps on the shelf behind the kitchen or sitting-room stove, the very dirtiest place to be found? If in the kitchen they are covered with moisture from boiling water, etc., and smoke and dust arising from the stove. Why not put them in a closet, or, if that is not convenient, have a shelf away from the stove? If kept in a cold closet in the winter, of course they should be taken out and warmed before being lighted, lest the chimneys

should crack.

A wash boiler having a flat, copper bottom can be used on top of the stove, the covers not being removed. There seems to be little if any more time required to heat the water than by the old way, and the soot does not accumulate on the bottom as it does when put directly over the fire,-making it an unsightly object. When not in use it is a good plan to hang the boiler so high that there is no danger of running against and knocking it down.

A woman who has always used a broom-handle or straight stick of any kind, can have no notion of the convenience of one forked at the end; one prong catches a fold of cloth and holds it as the stick is turned, so there is slight danger of its slipping off as so often happens with the plain stick. A hole should be bored in one end by which to hang it up.

If the posts between which a rope clothes-line is stretched are long distances apart, props should be used to prevent the line from sagging, as should this happen some heavy articles might eventually drag; besides the clothes dry sooner when high so the wind can have a chance to assist the process. It pays to spend time enough when taking in the line to wind it

without kinks, so that it will be smooth when wanted next time. It is scarcely necessary to say that a rope line should not be allowed to remain out of doors, day after day, in all sorts of weather. Take it in as soon as the clothes are off. On wash

ing day, before hanging out the clothes, it is well to wipe the line with a wet cloth, lest there be dust on it which might make a dark mark on the wet articles. In winter, or in windy weather in summer, handkerchiefs or other delicate pieces should not be hung by themselves but over something of a stouter texture, thus preventing them in the winter from freezing directly to the line, in which case they are liable to be torn before they can be separated from it, or in summer from feeling the full force of the wind. There is another reason; a common clothes-pin has a firmer hold on two or three thicknesses of material than it has on one, and is therefore less apt to slip off. When pins are frozen to the clothes do not attempt to pull them off at once in the ordinary way, but work them gently sidewise until they are loose.

have decided that shirting gingham is the best. Being about After trying many different materials for kitchen aprons I three-quarters of a yard wide, one breadth answers very well, thus the time which would be spent in cutting breadths and sewing seams is saved. A small plaid of brown and white with narrow lines of red to brighten it, makes a pretty apron,

which, if washed and dried carefully, will look well a long blue in an apron, for two reasons, namely: It is apt in washtime, and there is no doubt about its wearing well. I dislike ing to stain the rubber of the washing machine and wringer; and a disagreeable odor arises when it is ironed. If one wishes bibs to her aprons, less of the gingham will be left after cutting, if enough for two, four or any other even number of garments be purchased in one piece. To ascertain the quantity required, measure the length necessary for skirt, allowing for hem and a little for shrinkage; then measure the distance from shoulder to belt. This length of material will make two bibs (unless the wearer is uncommonly broad shouldered, which must be taken into account in calculating the whole quantity); then allow two inches for each belt, as little practice can cut the bib to suit her taste. Ticking is a one strip across is about the right length. Any one after a good material for an apron to be worn when washing.

Serviceable leaves for the needle book in the family work baskc may be made of firm white flannel (the Shaker variety is good). Cut in four sizes and work the top, front edge and bottom of each leaf in scarlet silk, using button hole stitch. I prefer scarlet because the color does not fade by washing like many other shades. Then lay the leaves together according to size, the smallest on top, with the back edges even, and fasten them with the same stitch,-the whole forming a little book to be sewed into the case. The leaves from being often fingered, and sometimes from rust caused by the needles, soon become soiled, and the group being fastened together can easily be removed, washed, and replaced. It seems to me of more importance to keep in good condition things in ordinary use about the house than to have every new trifle of fancy work, or so-called ornamentation, which comes

into fashion.

Writing is a much neater operation if a regular inkstand be used instead of a small bottle; the neck of the bottle is so narrow that unless one is very careful in drawing the pen out it will hit on the side and leave some ink which next time will get on the holder and thence on the fingers if they are not held farther away from the pen than is usual. Inky fingers are not pleasant to look upon, and there is risk of their soiling the paper. If the stand be nearly empty, tip it so as to have more depth, but never allow the point of the pen to

touch the bottom, as it would soon be spoiled. The pen in the holder should never be left sticking in the stand; the ink will get dusty, the pen injured, and if the holder be accidently hit the result would probably be an ink spot, before it could be caught or the stand righted. The pen should be wiped clean and dry before it is put away; a bit of chamois skin is good for this purpose. I cannot recommend the use of the hair as one small boy did, "because," as he explained, "it is always handy."

Photographs can be put into albums easily if a thin paperknife be first passed through the opening and the card then slid up on it. If a picture is to be taken out, run the knife up back of it, and, if there be another, in the same space,

between the two.

The several tomato-canning factories in New Jersey put up from 200,000 to 1,000,000 cans apiece last autumn. Farmers raise the vegetables and sell them by weight at about six dollars a ton. The tomatoes first go into a "scalder," where they are immersed in hot water while in a basket, and soon lifted out and taken to women, who skin them, the most expert earning one dollar and fifty cents to two dollars a day. The skinned tomatoes are put into a hopper, from which they are mechanically forced into cans. To prevent having light cans, a woman inspects each one.

Generally each can is capped and soldered, one at a time; but a machine has been invented, and has been considerably used, that will solder the caps on ten cans at once, and the machine can be operated by an unskilled workman. The cans are next put in hot water, where for an hour or more their contents are scalded. After cooling, the cans are again inspected for imperfect ones. A few days thereafter the labeling is done, and then the cans are packed in cases for shipping.

FRIENDSHIPS OF MEN AND WOMEN.

Ella Wheeler Wilcox says:

2.

Women, when their interest is finally won, are more lasting in their friendships.

3. There is an instinctive rivalry between women which until it is overcome by the bonds of sympathy is a bar to true, unselfish friendship.

4. There is an instinctive attraction between men and women which is a bar to safe and unselfish friendship.

5. Men expect more in return for their favors than women do. 6. Men are far more agreeable to approach in any matter requiring courtesy and politeness.

7. Women are far safer and more reliable friends in the long run. 8. The friendship of men noticeably decreases after a woman marries.

9. The friendship of women noticeably strengthens after a woman marries.

10. A good and efficient man is a better friend and adviser than a weak woman.

II. A good and efficient women is a better friend and adviser than a weak man.

12. There is no rule which governs the matter,

THE COZY CORNER.

[In this corner we propose to have pleasant gossip with our readers and correspondents, in passing matters of household interest, and that it may be made an instructive and profitable Household Exchange, we invite correspondence of inquiry and information on all subjects of general interest and value to the Homes of the World.]-GOOD HOUSEKEEPING.

TO AN UNKNOWN CORRESPONDENT.

If "An Admirer of Moderation" will read the following, she will learn why her inquiry-which we should be very glad to print, under the rule does not appear in this department :

We have several contributions for our "Cozy Corner" department, every way worthy of publication, which do not appear for the reason that the names and addresses of the writers are not given. Only such contributions will be printed in any department of GOOD HOUSEKEEPING as are accompanied by the name and address of the writer.-Editor of GOOD HOUSEKEEPING.

DOUGHNUTS.

Editor of GOOD HOUSEKEEPING :

As an interested listener in the "Cozy Corner," I am glad to offer the following recipe to the inquirer concerning doughnuts. I have used it for years with much satisfaction and can recommend it as being less troublesome than those kinds which require kneading, and certain of excellent results under fair conditions. Pour one quart of boiling milk on half a pound of good lard; beat together two pounds of sugar and five eggs, and when the milk is sufficiently cool, stir this mixture into it, adding one large nutmeg, grated, a little salt, one cake of compressed yeast dissolved in a small quantity of water (or one and a half teacupfuls of good liquid yeast), and flour enough to make a very stiff batter. Then set in

a warm place to rise, which will require considerable time. A good way is to mix it up in the evening and allow as much of the next day as is required for it to become thoroughly light. It can then be set in a cool place and be ready for making out the following morning. It is much more easily handled if the dough is well cooled through. Roll out thin and allow it to stand about half an hour after it is cut into shapes. A ring cutter is desirable, because that shape is easily lifted out of the lard without piercing. Have an ample supply of boiling lard, and in lifting the doughnuts out, hold them in the heat long enough for the superfluous lard to drain off. A suggestion of cinnamon in the pulverized sugar which is sifted over the doughnuts as they are needed, is a pleasant addition to their flavor. E. S. J.

PHILADELPHIA, PA.

RAISED DOUGHNUTS.

Editor of GOOD HOUSEKEEPING:

Noticing that an inquirer would like a rule for raised doughnuts, I send the following to GOOD HOUSEKEEPING: Put one cupful of sweet milk into a pan on the stove to warm, add half a cupful of butter and one cupful of sugar. Heat the milk just enough to melt the butter, then add one well beaten egg and one and a half cupfuls bread sponge; stir this very lightly and set in a warm place to When well puffed up, mix down quite stiff and set to rise again. When very light turn carefully out, handling as little as possible. Do not roll, but cut in pieces and drop into hot lard. This rule, if precisely followed, is excellent. LEBANON, CT.

warm.

MORE RAISed DoughnUTS.

Editor of GOOD HOUSEKEEPING:

M. C. H.

I beg to send you a reliable recipe for New England Doughnuts: Two cupfuls of sugar, six cupfuls of flour, one pint of milk, butter size of two English walnuts; spice to taste. After thoroughly mixing the above, add half a cupful of yeast (or a third of a yeast cake well dissolved). Let rise five hours; roll, cut and fry in plenty of hot lard. I sometimes add two well beaten eggs, the last thing before rolling out. It is not necessary, but sometimes an improvement. BOSTON, MASS. WENONAH.

DOUGHNUTS OR CRULLERS-WHICH? Editor of GOOD HOUSEKEEPING :

A correspondent from Knoxville, Tenn., in GOOD HOUSEKEEPING of January 2, asks for a recipe for "making old-fashioned New

England Doughnuts (not Crullers)." I think the name doughnuts and crullers probably mean the same kind of cake, doughnuts being the New England name for what the (Holland) Dutch call kruller, this word signifying a curl or shaving, the cake being so called on account of its shape, as it was cut in a long, narrow strip, twisted slightly and doubled and twisted again and then fried in a kettle of boiling lard. The recipe I send has been used in our family over fifty years, and one I think your correspondent will like if she will give it a trial. Take a piece of light bread dough, about as much as would be used for a very small loaf of bread, three eggs, one pound of sugar, half a pound of butter, one teaspoonful of saleratus or soda dissolved in a little hot water. Mix the dough, the butter, the sugar and the saleratus together thoroughly with the hands, then add the eggs, well beaten, and enough flour to make a soft dough. Cover up warm and let stand until the next morning, when roll out, cut in narrow strips and twist them, or in any desired shape, and fry them in boiling lard. E. W. L.

A POT POURRI OF VIOLETS. Editor of GOOD HOUSEKEEPING:

A new kind of pot pourri has replaced the rose, that has grown so common of late. This is a pot pourri of violets, made from dark purple violets, whose fragrance is sweet and lasting. It imparts a delicious odor to rooms and is quite inexpensive, made as rose pot pourri with the exception that it is perfumed with triple extract of violet. The jars, also, are much smaller,-half the size of the ordinary rose jar. As the spring is approaching, it may interest some engaged in the culture of out-door roses to know that coal ashes and soot, applied to the soil in early spring, is very beneficial, and that watering with soapsuds and dish-water will E. L. produce roses and exterminate insects. CHATTANOOGA, TENN.

BROKEN PIECES.

Editor of GOOD HOUSEKEEPING:

66

Economy" asks what shall be done with broken and irregular ⚫ pieces of bread? When we have roast turkey my children complain that there is not enough stuffing; so I have fallen into the way of preparing more than the turkey can accommodate, and about half an hour before taking up the bird, I pack the surplus in the corner of the pan, where it cooks nicely and is served on the same dish with the turkey. From this, I have come to prepare my pieces of dry bread as if for stuffing, and baking it in the same dish from which it is served at the table, and we find it very acceptable as a side dish with cold meats.

I am very much interested in all the contents of Good HouseKEEPING and have received many valuable hints therefrom. WALLINGFORD, CT. MRS. R. H. C.

BUFFALO BUGS.

Editor of GOOD Housekeeping:

Several readers of GOOD HOUSEKEEPING have written of the annoyance of the buffalo bug, and asking for suggestions for exterminating them. I have been very much troubled by them for several years past; not a place in the house being free from their inroads. I have even found them in a box devoted entirely to paper patterns. I tried everything in the form of insect powder, camphor, tar paper, in fact every thing that could be used in such cases. Finally I got ten cents worth of corrosive sublimate, and half a pint of alcohol, (it is not soluble in water), put the ingredients into a large necked bottle and after it was thoroughly dissolved applied with an old varnish brush to every crack and

corner of the room, for the distance of about twelve inches from the sides. My experience with the bugs has proved, that they rarely penetrate further from the edge of the room than this, for they must have air.

In every place where I have used the mixture, it has proved effectual and the bugs have not returned. When the carpet was ready for tacking, I touched lightly the edges that came in contact with the baseboards with the wet brush to "make assurance doubly sure." Great care should be used by the person using the sublimate, for it is poison; gloves should be worn, and a person with delicate throat or lungs should tie a handkerchief over the nose and mouth as the fumes sometimes induce coughing. Perhaps this suggestion may assist to lighten the labor of "spring cleaning" for some discouraged housekeeper as it did me. MALDEN, MASS. FLORENCE BACHELDER.

BEEF STEW.

Editor of GOOD HOUSEKEEPING : Noticing in your paper of February 4 an inquiry "What about stews?" I venture to send you a recipe for the dish that is more popular in my family than anything else that comes upon the table. It is a dish I always superintend myself, as no cook that I ever saw will take the trouble to prepare so simple a dish properly. From three to four pounds of good beefsteak cut from the round, all fat trimmed off, and the meat cut into half-inch pieces. Put it into a granite kettle and cover well with water, add salt, pepper and Worcestershire sauce to suit the taste of the family. Let all simmer slowly on the coolest part of the range; cut two or three carrots into small pieces, also two or three stalks of celery and add to the meat. This should be on the fire by ten for dinner at one. About half past eleven add three or four potatoes, peeled and cut small. Let all cook slowly, covered, until just before time for serving, replenishing with hot water from the kettle as the liquor boils away. When time to serve, place the meat and vegetables neatly on a hot platter, and keep hot while you thicken the gravy with carefully browned flour, then pour the gravy over the meat and serve. A wine glassful of port wine added shortly before serving adds much to the flaver, but is not essential; also other vegetables may be added,-onions, if liked, and a can of French peas makes a dainty addition in winter, or fresh peas in summer, or a teacupful of well cooked tomatoes. On no account omit the thickening of the gravy, for which purpose well browned flour should always be kept on hand. It may be suggested that any of the stew which may be left "warms up" delightfully for the next morning's breakfast. MRS. L. M. L.

CAZENOVIA, N. Y.