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VOLUME 4i NUMBER 31.
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Ripened Frulte
When summer flowers begin to fade,
And summer leaves begin to fall,
One here, one there, in juicy strength,
The peaches redden on the wall.
The perfect fruit, the finished work,
Hiding in hollow cells of green,
Where plaited leaves hang thick about,
And scarce allow them to be seen.
All through the burning summer days,
Close-set upon low-branching trees,
.And any hand by stretching forth,
. May? tempted, grasp their gold with
st . ease.
. They drink the sweetness of the air,
They take the kisses of the sun,
The joy-tears from the flying clouds,
'. . The cool dew, when the day is done.
..'Thoy'tos's and sway upon the breeze,
""'" But drop not though the wind shall
.blow;
They cling, until, with ripeness lush,
Their finished lives ara ended so.
'And then, a touch, a beam of light,
A stir, a sigh, a noiseless fall,
The plaited leaves close sloftly to;
. The fruit is ripened that is all.
The leaf, the bud, the fragrant bloom,
. The petals Alter softly down,
But clinging. closely to the bough,
The finished work, the brandies
crown.
The peaches redden on the wall,
Through night's dark curtain, wet
with dew,
" The .white stars shine, and over all,
'' .T-bV' brooding touch of heaven's
m """'i)iue; '" '
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The. fingers of the dawn reach up
Through curtaining leaves; a bird
voice coos;
The ground in shadows, carpoted
With grasses wet with cooling dews.
' And slowly parting from the twig
To which, it clung the summer
through,
TheLPorfect fruit, its work well done,
Sank softly to the grass and dew.
Homo Chats
..A large number of our queries
are for remedies for removals of face
blemishes, wrinkles, p'imples, and for
trouble with the scalp and hair. I
think I have told you before that I
am not a complexion specialist, and
can give only recipes and repeat meth
ods gathered from the best squrces at
hand; and these may, or may not, be
suited to your individual cases. I
can not vouch for their efllcacy in
-many cases, but I do try to-be rea
sonably careful not to recommend
anything harmful. -Many -large dai
lies and monthly publications have de
partments specially devoted to these
lines, and usually their formulas are
safc and conservative; but the liap
, hazard cure-alls found floating about
in the irresponsible printed columns
are pot always safe to use vor satisfac
tory in results. One should always
consult her druggist or physician be
fore using anything, doubtful. .
Beauty specialists will tell you that
the very best cosmetic is health, of
which you should be particularly care
ful. Pimples can not always bo gotten
rid of by local applications, but often
require persistent constitutional treat
ment, and careful attention to small
details of the toilet which no one can
prescribe so well as your own good
sense. No woman, of whatever age, is
to be blamed for wanting .to look
nice, but one's "looks"' is more a
matter of diet and mental condition
than of anything else. In modt cases,
wrinkles corffe upon the face from
lack of care, physically, arid habits of
worry, mentally. A "Woman who goes
to bed at night without having taken
proper care of her face will wake up
in the morning to find the skin dry
and hard. If she gets up, washes her
face in hot or warm water, though it
is generally cold, and goes about her
business with no further tthought than
that she1 is losing her good looks, and
lets it go at that she will find, that
the sensitive scarf skin, not having
been properly cleansed of the dust
and floating particles which have set
tled there the day previous, have left
a mark.which she will have trouble to
get rid 'of. The clogged pores do not
discharge themselves of the waste of
the system, and blaekheads, pimples
and the like, are the result. Then
follows worry, and the way is richly
paved for the coming of the despised
wrinkles.
Beauty specialists will tell you that
your best friend is; the wash-rag, a
pure soap and a basin of hot, soft
water just before retiring at night.
Give the face and neck a good scour
ing, being careful to use only a pure
soap, in order to cleanse the clogged
pores and remove all the dirt the day
has surely deposited on your skin.
After this is done, dry caref uliy- with
some soft, absorbing towel not rub
bing vigorously, or roughly. For a
flabby face, some astringent lotion
should be used, say the specialists,
and allowed to dry on the face, after
which some reliable skin-food should
be gently massaged into the skin with
the finger-tips. There are many re
liable formulas for this to be had of
good specialists, but there are many
things advertised that are the veriest
trash; but a safe thing to use, and a
6"riuiy euecuve one, is thick, sweet
cream, and some contend that goose
chicken or a vegetable oil is a good
emolient. Surely, these are harmless
if of no value for the matter in ques
tion. The toilet editor of the Globe
Democrat gives the following as one
of the best skin-foods used for the
preventive and removal of wrinkles:
Half an ounce of spermaceti and
white wax, each; an ounce of cocoanut
oil and lanoline each; two ounces of
oil of sweet almonds. Melt these in
a water-bath (set the vessel contain
ing them in anothor voaoi .
hot water), take from the Are and
i. V, ?aa nair an ounco each
of alcohol and older-flower water, and
four drops of tincture of benzoin. Ter
fume with ten drop- of violet or rose
extract, and beat with a wire eec
beator until smooth and creamy.
Whether the wrinkles are the re
sult of laughter or worry, they are not
necessary to one's good looks, and the
wish to car for the face is quite
commendable. The indoor life of most
women, with unwisely selected foods
and unhygienic habits are the main
causes of blotchy, unsightly com$ex-
Bright's Disiast, Diabttis
And Kidnoy Congestion arrested in a day and
- cured to stay cured with a bottlo or two of
IDralto's Palmotto Wine. Send address to Drake
SSCeSTr Chicaco' " you WIsU
Pickles
Melons, peaches, plums, apples
;Sr?',? fGW ther fruits nd SaS
vegetables, are all excellent for sweet
Pickles, and are prepared by the sanS
rule. The fruits,-and many kindsTf
vegetables, must be nearly ripe, but
green enough to be firm; green fruits
do not make richly-flavored pickles.
Use seven pounds of fruit to a pint of
vinegar and four pounds of gugaf
usually brown. Make a syrup of the
vinegar and sugar, and boil the fruit
until it is tender, but not soft. Just
before taking it up, add two ounces
of cinnamon to every seven pounds of
fruit; in the case of peaches arid
plums, 'this, with cinnamon and a lit
tle cloves, is enough spices; but for
pears and apples and melons, it is an
improvement add sliced lemon arid
ginger root, using one lemon and two
ounces of ginger to every two pounds
of fruit. If desired, an ounce of mace
may be used.
- S'piced Peaches. Six pounds ' of
poaches, three and a half. pounds of
granulated sugar, one pint of vinegar,
half pint of water, ounce of cinnamon,
half ounce of cloves, tablespoonful of
salt and two blades of mace. Pour
boiling water over the peaches and al
low to set a few minutes, then drain
and remove the skins; tie the 'spicks
loosely, in a cheese-cloth bag and
place in a kettle with the sugar and
vinegar, water and salt; boll for a
short time, then add the peaches, a
few at a time, and cook until tender;
skim them out carefully inlo a stone
jar, and when all are cooked, pour
the syrup over them. The next morn
ing, drain the syrup from them, bring
to a sharp boil again .and pour over
the fruit. Repeat once again, let cool,
cover closely and store away for win
ter ,uge. , t, '
Stuffed Cucumbers. Choose largp
yellow cucumbers; pare, cut off an
inch length at one end, remove all the
seeds and pulp, and securely fasten
the end to the cucumber from which
it was cut. Cover with cold water,
adding a rounding tablespoonful of
salt for each quart of water. Drain
the next morning, and cover with
fresh salt water as before. The. third
morning cover with clear water and
let stand twenty-four hours, changing
the water several times, or until all
the salt is extracted and the cucum
bers seem firm. Fill the shells with
the following mixture and sow each
end securely to the cucumber to which
it belongs. Filling; One pound of
sueuea raisins cnopped fine, half a
pound of citron cut In tiny dice; add
half a teaspoonful of ground cinnamon
and mix thoroughly; make as mariy
times the quantity as needed, observ
ing the same proportions throughout.
Good Housekeeping. ;
-r
Aid lo Digestion
Cold water acts as a stimulant to
the membrane of the stomach, clean
sing it also from the remains of food
taken, over night, when used early in
the morning; but with some people the
need is not so much for a stimulant as
for something soothing and coSine
and these should use warm oV ha i
Jto'ofVor T hthem. A
pass of hot water, sipped sowiv
heals, soothes and 'restores tone to
the mucus membranes, and the best
drtaV? "? '? g eIther lh hot o cold
diink is claimed to bo n imi iT
'ta2 lr. ? or water bS
Ode, SZTSi
good laxative, and aids the sidn i
to pass off the poisonoiis ma er 7
free perspiration; a cup of "strone w
water- is often a perfect cu?e for a
bad headache as it will at once open
the pores of the skin, inducing a free
perspiration of the face, scalp and
necic.
If hot water is preferred, and u
tastes too insipid to be relished
squeeze the juice of a lemon into it
The lemon juice is, itself, a great
cleanser, remoylng mucus and coun
teracting any Ill-working acids re
maining in, the- stomach. To make
the. water into' a real medicinal draft
equal to any fruit salt, a pinch of
carbonate of .soda 'added to the lemon
juice is all that can bo wished.
Cooking: Cjilcken "lother'a Way" '
Clean and jpint the chicken as for
frying, using, an older fowl; clean the
giblets, and put. the whole in a stew
pan and partly cover with boiling wat-'
er, simmering until tender, which will
be about an hour perhaps a little
longer.. There should be no water kit
in ther.pari when the chicken is dope,
and if there ,ij?, open .the lid and let it
evaporate., Disli up the chicken, and
put It where it will keep hot. into
the pan put-a large tablespoonful of
butter, and. as soon as it is melted,
stir in two iatilespoonfuls of flour,
mixing well, liut do not brown, and as
soon as smooth, add one pint of fresh
milk, and stir continuously until it
boils, whun i( must be taken from the
fire,, salt jand pepper added, and the
well-beaten .yolks of two eggs stirred
in while it is still hot enough to
cook them, though the gravy must not
boil after the eggs are added. Pour
this over the chicken and serve with
it rice or mashed potatoes.
Smothered Chicken. Clean and
draw a young chicken, split ifc down
the back, season with pepper and salt,
lay in a dripping pan, pour over it a
oupful'Of toob water anil place in the
oven until' itt ift Render. iAs isoon as
the chicken begins to brown, have pre
pared two tablespoonfuls each of but
ter and flour, rubbed to a smooth paste,
and spread over the chicken, basting
it every ten minutes with the drip-.
pings in the pan. .When the chicken is
done, take it. up and make a gravy as
follows: Set the pan containing the
drippings on the stove, pour into it a
cupful of rich, milk and stir until it
boils, season,' -to suit and pour over
the chicken.
Fried Chicken. Joint the chicken,
salt and pepper it, and roll in Hour.
Put sweet fresh lard, about an inch
deep, in the skillet and let it get sraoic
ing. but not scorching hot, then lay
the- joints of ..the chicken in without
crowding, turning each piece as soon
as seared, which will be almost im
mediately, turning it several times,
then draw the skillet back and cover,
letting it cook for a few minutes long
er, .-or until you are sure it is cooked
through; then take up and place where
it will keep hot while the remainder,
if any, . is cooked in the same way,
when it should be added to that al
ready dished. Pour off ail the fat
except about three tablespoonfuls, re
turn the skillet to the lire and stir
into the fat two scant tablespoonfu s
of flour, and when the mixture is
smooth, add about three gills or
sweet milk, stirring constantly until
it boils, when it should be immediate
ly poured oVer the chicken, or, pre
ferably, into a bowl, and serve the
whole hot
, . Cooklrtr Vegetnblts
In seasoning' vegetables with meats,
the moat should be removed from uw
water in whjch it should be cooivfifl,
and the vegetables cooked lnwj
water. Vegetables should be bo.ueu
rapidiy,-and never allowed to a tauu
after they are. done, or they m J
water-soaked. Good autliorlt soy
onions', should , be. cooked ono J wng
green corn ten, minutes, peas twenty
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