Democratic Sentinel, Volume 14, Number 34, Rensselaer, Jasper County, 19 September 1890 — Page 5

f . BVRDEX BEARERS. Tn the gay, shifting markets of the East, Gaunt and grotesque, the- patient camels stand, Calm amid busy tumult, ugly, grand. With rough-ridged form and meek, uplifted face, Ready to bear afar, in conscious strength, That which is laid upon them. Day by day To fast, and thirst, and labor, till at length, ; The desert crossed and won the resting place, A master’s hand shall lift the load away. Oh, still, strong human nature whom we I meet Day after day, in adverse circumstance Serene and faithful! Have we learned, perchance, From these dumb heroes of the Eastern mart The untold secret, wonderful as sweet. Of all that grandly simple strength of heart? In meekness lieth might. Such souls as these Accept their burden upon bended knees! —[Portland Oregonian.

The Adventure of Tse-I-La.

Far inland, to the north of Tonkin, stretches the broad province of Kouangli. In this region, whose inhabitants still retain much of their Tartar origin, the more recent doctrine of Lao-Tsen has not yet been able to exterminate the general belief in the Poussahi, the popular genii of olden times. Thanks to the fanaticism of the country bonzes (priests) this form of superstition still flourishes, its vigor increasing relatively with the distance from Pei-Tsin, or as we call it, Pekin. One of its leading features is a firm belief in the direct intervention by its gods in all matters of state and public welfare. A recent viceroy of this immense imperial dependence was the governor Tche-Tang, who succeeded in earning for himself the reputation of a cunning, greedy and most cruel despot. How he succeeded in escaping the vengeance of a thousand deadly foes and, though imperilled by the universal hatred of his subjects, in closing his term of rule in comparative peace this tale will show. One day, some ten years before his death, Tche-Tang gave audience in the Hall of Honor of his palace. He was seated on a throne of ebony marvelously inlaid with mother-of-pearl and gold, his chin resting on his hands, his sceptre lying across his knees. Behind and overshadowing his throne rose a colossal statue of Fo, the god “not to be expressed.” Upon the steps in front of the throne stood his body-guard, clothed in their uniform of black skin and coat of mail, and armed with lance or bow or glittering axe. /kt his right hand stood his favorite executioner, a grim and herculean figure. Tche-Tang’s cruel looks wandered about the crowd which stood around him, mandarins, princes of his own family, and high officials of his court. Their faces were expressionless and blank. The viceroy, fully conscious that he was hated by all and surrounded by possible assassins, looked suspiciously upon each group whose members talked together with hushed voices. Uncertain as to whom it would be most advisable to make an example of, perpetually astonished in himself to find that he still lived, he still sat dreaming, taciturn and threatening. A curtain was suddenly thrust aside and an officer, dragging a young man after him, entered the hall. The youth, who was of striking beauty, was clad in a simple robe of silk, girdled at the waist with a silver belt. When before TcheTang he humbly prostrated himself at his feet. “Son of Heaven,” said the officer at a sign from the viceroy, “this young man, by his own statement, is but an obscure citizen, called Tse-i-la, and yet, heedless of the Slow Death, he boldly asserts that he has been sent upon a mission to your Highness by the immortal Poussahs.” “Speak,” said Tche-Tang. Tse-i-la rose to his feet. “Mightiness,” he said in a calm and even voice, “I am fully aware of the fate which awaits me, if I cannot prove .my words. Last night, by means of a vision, the Poussahs singled me out for their especial favor, and entrusted me with a secret almost beyond the conception of mortal mind. If your Highness will deign to listen to it, you will at once recognize its divine source for the knowledge of it will awake in your being a new sense. By its virtue you will at once acquire the marvelous gift of reading—with closed eyes, and in the space which separates the eye-ball from its lid—the very names written in letters of blood of all those who may be plotting against your throne or life at the exact moment, too, when the infamy first enters their mind. So then you will be forever protected against surprise and live on in peace and full security. I—Tse-i-la—-swear in the name of Fo, whose image overshadows us, that the magic attribute of this secret is exactly as I have described.” At the close of this extraordinary statement a stir ran through the whole assemblage and then deep silence followed. For once the usually impassive faces were moved by a vague suspicion. Each man looked intently at the young stranger who could thus, without a sign of fear or faltering, claim the possession of a divine secret. Several tried to smile and assume an air of contemptuous disdain, but the effort was beyond them and, instead, they grew pale and trembled. All this Tche-Tang was quick to notice. At last one of the princes, doubtless to conceal his own uneasiness, cried out: “We are listening to a fool who is drunk with opium 1” Then the mandarins spoke, in an effort to reassure themselves: “The Poussahs grant their inspiration ohly to the most aged and wisest of the bonzes!” And one of the ministers: “It is for us to decide, and at uu.e, ■whether the secret, of which this young man claims he is possessed, is worthy of being submitted to our rule!.” To which an officer, in his anger, added: “In all likelihood this fellow has his

dagger ready to strike our Master at the moment when his eyes ” His words were interrupted by a general shout of “Let him be arrested!” Tche-Tang stretched towards Tse-i-la his jewelled sceptre, and said, impassively: “Continue.” Quite unconcernedly, and moving, as he spoke, his little fan of ebony, Tse-i-la went on: “If any torture could induce Tse-i-la to betray this secret by revealing it to any other than his Sovereign, I will affirm that the Poussahs who, though invisible, hear our every word, have ill-chosen their interpreter. No, Princes, lam not drunk with opium, my looks surely deny that I am mad. and I have no weapon about me. This, only, will I add. If I am content to run the risk of the Slow Death it is because I am convinced that such a secret will gain the reward of which it is worthy. You alone, oh! Highness, shall decide whether I deserve the price I ask. The gods having made me noble by their inspiration you shall grant me your daughter, the beautiful Li-tien-Se,- the insignia of a prince of mandarins, and fifty thousand bangs of gold.” As he pronounced the words “bangs of gold,” an almost imperceptible flush rose to Tse-i-la's cheek, which he concealed by a movement of his fan. The exorbitance of the demand provoked much laughter among the courtiers and aroused the wrath of the viceroy, whose pride and avarice rose up in sudden revolt. A cruel smile passed over his lips as he gazed at the young man, who boldly continued: “I await from you, Lord, your royal oath, in the name of Fo, the avenger of perjury, that, according as you may find my secret a substantial truth or a chimerical idea, you will grant me either the reward I ask or such form of death as may seem good in your eyes.” Tche-Tang arose. “The oath is given,” he said; “follow me.” Some moments later, in a gloomy vault lighted by the dim rays of a single lamp, Tse-i-la, securely bound to a stake, was face to face with Tche-Tang, who stood some paces from him. The viceroy was alone, his back towards a heavy iron door, his right h ind resting on a carved dragon’s head which projected from the wall, and whose single eye seemed to be watching Tse-i-la. The bright green of Tche-Tang's robe came out in strong relief against the dark background; the light, though dim, was reflected a thousand times from his collar of precious stones, but his face, catching the shadow of the lamp, was almost invisible. In this vault far underground, they were secure from listening ears. “Speak on,” soid Tche-Tang. “Sire, I am a disciple of the famous poet Li-tai-pe. As the gods have gifted you with power, so have they bestowed genius upon me ; true, they have in my case added poverty but only as a means of I quickening my intellect. 1 have thanked | them daily for so many favors, and have lived a peaceful and contented life, until one evening, through the silvery moonlight, I espied upon the lofty terrace of this palace, your daughter, Li-tien-Se. Since that night my studies have been neglected, and as for her, I have an inward feeling that she too has felt the dawning of a passion. Wearied with longing, preferring rather the most frightful death to the torment of living without her, I determined by some heroic act. and with a subtlety which is almost divine, to raise myself, O, Majesty, to the level of your daughter, Li-tien Se!” Tche-Tang. doubtless by some sudden movement of impatience, pressed his hand heavily upon the dragon’s eye. A double door, facing Tse-i-la, parted and rolled silently back, exposing to his sight the interior of another dungeon. Three men, clothed in skins, stood motionless around a brasier in which were heating the implements of torture. From the roof a thick silken cord hung down, and below it glistened a small and round steel cage, with a single circular opening. Tse-i-la, as he well knew, was looking upon the awful machinery of the Terrible Death. After being exposed to excruciating torture by tire, the victim, with one wrist tied* by the silken cord, was suspended in the air, the other hand, extended behind his back, was bound to the foot of the opposite leg. The cage was then placed around his head, fastened securely to the shoulders, and two large and famished rats Were placed inside it. The executioner then gave a swinging motion to the unfortunate wretch, and left him alone, save for the ghastly companions of the cage, and in utter darkness. At the sight of this horror, wffiich might move the strongest man, Tse-i-la said, coldly, “You forget that no one, save yourself, was to hear what I have to say.” The doors were closed again. “Your secret ?” muttered Tche-Tang. “My secret. Tyrant! It is this: that my death will bring about your own. this very night!” said Tse-i-la, a fierce light in his eyes. “My death ? Do you not understand that it is for that alone those whom we left above are longing ? Will it not prove the emptiness of my promises ? How they will gloat, and revel in their murderous hearts over your disappointed credulity! Will it not be the signal for your downfall ? Emboldened by your disappointment, seeing impunity before them, why longer restrain their bitter hatred ? Summon your executioners ! I shall be aveng.d ! But this I know: that you already feci that if I perish, your own life is only a matter of a few hours, and that your children strangled, according to the custom of our people, will quickly follow you; and—and Li-tien-Se, your daughter, the flower of flowers will become the prey of your assassins. “Ah, if you were but a wise prince! Supposing, on the other hand that you were at once to return to them, bearing on your face the signs of a mysterious and all-powerful knowledge, surrounded by your body-guard, and your hand upon my shoulder; that seated on your throne, and .having with your own hand clothed me in a prince’s robes, you were to summon the sweet Li-tien-Se—your daughter and my bride—and that having formally betrothed us, you should order your State Treasurer to count out to me the fifty thousand golden liangs; I swear that, beholding this, all of your courtiers whose daggers are now half-drawn against you. would fall at your feet, trembling and subdued. Never again, in all the future,

would they dare to harbor a single treacherous thought. Think upon this’ You are known as one whom it is hard to move, well versed in Oriental lore and mysteries. Surely then, it can be Jto mere empty fable chat, within a few moments’ space, could change your whole appearance into that of one who has learned some sacred truth! Again, you who are notorious for your cruelty, allow me to live! You, whose cupidity is a bye-word, shower your gold upon me! Your paternal love amounts to arrogance, and yet, at a word, you bestow your daughter upon me, an unknown, humble stranger! What doubt could possibly remain in your courtiers’ minds ? In i what should the value of a secret message * sent from heaven consist, if not in the belief of those around you that you alone possess it ? I have kept my word; the rest depends upon yourself. As to the money and the dignity, I despise them both. My demanding them was simply to establish further proof amongst those who know your character so well, of the incredible value of my imaginary secret. Tche-Tang, the Viceroy, I, Tse-i-la, bound by your orders to this post and in the presence of the Terrible Death, do now exalt thp glory and enlightenment of the wise Li-tai-pe, my Master! I declare to you, in all truth, the wisdom of the policy I now dictate. Let us return to your court—your own face stern, but r adiant. Publicly give thanks to heaven. Threaten to be, for the future, without a particle of pity. Order fetes and illuminations for the pleasure of the people and in honor of Fo (to whom, indeed, 1 owe the inspiration of this divine ruse). I myself will depart to morrow. In some distant province, thanks to your grant of money, I shall live in perpetual happiness with the chosen of my heart. The diamond button which wmuld betoken my rank as mandarin, I shall not take away. My ambition lies not in that direction. I believe solely in harmonious thoughts and deep studies which outlast all princes and all dynasties; being a king in their immortal Empire, why should I aspire to be a prince in yours ? Are you not convinced that the gods have given me as strong a heart and as much intelligence as those who surround you possess ? lam more acceptable then in the eyes of a young girl than one of your own dignitaries. Ask Li-tien Se, my beloved, if I do not speak the truth. When she looks into my eyes, I dare swear what she will say. As for yourself, O! Viceroy, you will reign in peace, protected by this superstition, and, moreover, should you see fit to temper your rule with justice, fear will be changed into love for your strengthened throne. In that is the secret of all kings and rulers ■worthy of [ the name. I have none other to impart Ito you. Ponder my words; choose and l announce your choice. I have spoken.” Tse-i-la was silent. Perfectly motionless, Tche-Tang ap- ; peared for some moments to he lost in i meditation, his figure casting a dark I shadow on the iron door. Presently he advanced towards the young man and laving a hand on either shoulder gazed searchingly into his eyes as if to read his very soul, and as if himself overcome with a thousand indefinable sensations. At last, drawing his sword, he cut the thongs which Bound Tse-i-la; then, i throwing his own royal* collar about the ; youth’s neck, he said*: “Come.” Mounting the dungeon steps, he laid i his hand upon the cloor beyond which were light and liberty. Dazed by his sudden fortune and the triumph of his love, Tse-i-la gazed at the royal emblem. “What! This too?” he murmured. “You have been slandered, vilely slandered ! It is worth more than the fortune you have promised me. What does this gift mean, your Highness! For what is it a recompense ?” “For your insolence,” scornfully answered Tche-Tang. as the sunlight streamed through the open door.—The Epoch.

A Great City’s Egg Supply.

When it comes to eggs, figures fail. It is necessary to speak of them by dozens. Last year 6,000,000 dozens of eggs were sold in the egg markets, 72,000,000 eggs all told. But that is nothing. Hundreds of grocers get their eggs direct from the country, so that it will probably be safe to say that New York and its vicinity consumes 1,000,000,000 eggs every year, as* the egg men say that they do not sell one-tenth part of the eggs used in New York. They are gathered frofn everywhere; some are raised right within the city limits, many across the river in Hudson County, N. J., hundreds of thousands on Long Island, and nobody knows how many within 200 miles of New York city. They are packed in barrels chiefly for the market, and in boxes—each egg in its own compartment —for family and grocery store shipment. The only available figures are those of the markets, but the dealers say that they do not bCgin to represent one-tenth part of the consumption.—[New York News.

The First Bridges.

The first bridges were of wood, and the earliest of which we have any account was built in Rome 500 years B. C. The next was erected by Julius Caesar for the passage of his army across the Rhine. Trajan's great bridge over the Danube, four thousand, seven hundred and seventy feet long, was made of timber, with stone piers. The Romans also built the first stone bridge, which crossed the Tiber. Suspension bridges are of remote origin. A Chinese one mentioned by Kirchen, made of chains supporting a roadway eight hundred and thirty feet in length, was built A. D. 65, and is still to be seen. The first iron bridge was erected over the Severn in 1777.

Freeholder Swallow, of Flemington, N. J., is so,close an imitator of the man who chipped the cherry tree that not one of his townsmen questions the story which he tells this week. John R. Stanton caught a German carp weighing eight pounds a few days ago. In the gills of the fish were found two hcoks and two pieces of line. Freeholder Swallow declares that the tackle is his; that for two successive seasons he has lost hooks by this same carp, and that he was about to rig his line again for the fish when Mr. Stanton “ scooped ” him.

DOMESTIC ECONOMY.

TOPICS OF INTEREST TO THE FARMER AND HOUSEWIFE. Some Valuable Information for the Plowman, Stockman, Poulterer, Nurseryman, and Everybody Connected with the Farm. THE FARM. Value of White Clover. Much more pasture can be got from a field well seeded with white clover among other herbage than its appearance indicates. It is a creeping plant, and does not show for all it is. Besides, it springs up quickly when eaten off. thus making new supples of fresh, rich herbage at times when grass roots are drying up. A white clover pasture is one of the very best for butter making, and from its blossoms the bees make the choicest honey. Where white clover is once seeded, it is very persistent, as seed forms on uneaten heads all the summer, and spilled upon the ground is brought up with every new plowing, so that farmers used to think it grew without any seed from which to start. Rapid Decay of Posts. A farmer wno has long cultivated a sandy farm remarks as one of the expensive incidents of this land the increased cost of fencing it. Posts set in sand rot out much.more quickly than in heavier soil, mainly because, as with every rain the water settles down, the air follows, and it is exposed to constant changes. Sandy soil is through the summer generally warmer than other land, and this promotes speedy decay of anything in it. The farmers had once set posts that did not last more than eight years before they were rotted off, the decay occurring just at the surface of the ground. Posts of the same kind set on heavier soil, wet most of the season, were good after fifteen years of service. Weed Seeds in the Soil. The persistency of weeds in keeping possession where they once get a foothold is largely due to the fact that their seeds have great vitality, and reappear whenever a new surface is . turned up. Many are also brought to the land with manure or by winds and birds. The late Peter Henderson once said that if any one could get rid of all weeds the market gardener should be able to do so with his thorough culture and repeated handlings of the soil. Yet after years of this treatment more or less would reappear every year. Enough if allowed to seed to speedily occupy the entire ground. On the farm one of the best weed destroyers is a heavy mat of clover, sown eight quarts per acre and itself free from weed seeds. Farm Hints. The shortest road to long prices is to have the best articles to sell. Poison next season’s crop of potato beetles now if yon wish to raise a good crop of potatoes then. A small paint brush is handy for greasing harness. There is meat in grass for pigs, as well as sheep and cattle. “Clean culture” means keeping the ground not making it clean. A light hoeful of earth on the melon vines near the end will keep the wind from beating them about. A farmer is foolish to take six months to grow a lamb for market when it can de done in four, with a little extra food, You want early asparagus next spring? Then cease cutting early and let the tops grow the rest of the season. A spirited horse will in the end be made slow and spiritless by constant nagging, twitching the lines, peevish urging and other wearing processes that fretful drivers practice. It you actually did sow rye, wheat or oats in your orchard, go now with a scythe and cut it away around the trees, and let the fallen grain lie as a mulch. This may save the trees from being stunted. It is a dummy who cannot keep his mower from rattling to pieces. Watch your machine closely and use oil freely.— Farm Journal. A Few Sheep Wrinkle*. Old, broken-mouthed ewes are dear at any price. If they cannot be sold to the butcher feed them to the crows in the fall—they will get them anyhow before “the voice of the turtle is heard in the land.” All sheep are subject to both internal and external parasites. Feed them occasionally a little hardwood ashes or finely pulverized tobacco, which will free them from worms and improve their general health. Dip them thoroughly in some approved sheep dip,and there is nothing better than a preparation of tobaeeo. Do not overstock; better keep too few, rather than too many. If a flock of 100 sheep could be made as profitable as a flock of ten, shepherds would be “clothed in purple and fine linen.” Mix a little sulphur with their salt; it enriches the blood, and disagrees with ticks and other parasites. Mark those ewes that have disappointed you; don’t be fooled twice by the same sheep. Keep a well-trained Scotch terrier in the sheep barn; ho will dean up the rats and give notice of the approach of prowling curs or thieving tramps. The sheep will soon become familiar with his presence, and he may run between their legs or 1 •wer their backs without exciting them in the slightest. (live mixed feed, and always remember that oats should constitute a part of the food of the “golden hoof.” If you are feeding a mixture of equal parts of corn meal, ground oats, and wheat bran, and forget to exchange it for something else every thirty days, as the books direct, don’t be alarmed, the sheep won’t be insulted. If you are giving it to them as a warm slop,one pint of grain each, there times a day, stirred into enough warm water to make it into a thin mush, the lambs will dance and the ewes cry out for joy every time they hear the rattle of your pails. Fowls of any kind are a nuisance about the sheep barn, and should be carefully excluded. Examine carefully every ewe’s udder before deciding to retain her as a member of your breeding flock. If you find one side spoiled, reject her. After weaning lambs, mjlk the ewes twice a week and keep them on the shortest pasture until dry. Any breed of sheep is good if they have a shepherd; all breeds are poor if they are neglected.— American Wool-Grower.

THE STOCK RANCH.

Pure Breeds for Pigs. The best way in pig breeding is to stick to one breed. It takes nearly a lifetime to find out how to get the best results from one breed, and if the time is wasted in crossing the breeds and experimenting with new ones, the chances are that time and labor will be dissipated un-

profitably. It doos not follow that purebred stock require better feeding or more expensive attention than the cross breeds and poor stock: but they do require certain kinds of food at certain times. The farmers who believe in keeping none but the pure-bred stock, the old reliable breeds which they have dealt with for years, soon learn to know what treatment is the best for the animals. They learn by experience how to handle them, and it is only when new breeds are introduced that they are uncertain or puzzled. In swine breeding the first cross between two distinct breeds is generally good, but in the next cross the identity of the blood or breeds is lost, and they degenerate rapidly, losing the characteristics of the original stock. In crossing it should, therefore, be understood that the excellency consists only in the first cross, and whore continual cross is practiced, degeneration must Inevitably follow. In England probably the best swine an* to be found, and this is due to the fact that they have improved upon two or three excellent breeds until they are nearly perfect. They know almost to a certainty what they can expect much better than any one who practices crossbreeding to any extent. The great thing for farmers to do is to breed swine of some particular breed, perfecting it each year, until experiment has taught them how to make the most of the animals. They will in the course of time evolve a breed that will establish a name for some particular characteristics, and this will be reward sufficient. — American Cultivator. Breeding from Mature Animals. One law of breeding not often thought of is that to breed from very young animals tends to impair vigor, not only in themselves but in their progeny as well. Yet in some kinds of animals vigor of constitution must be subordinated, else the wild Texa.n steer would be deemed superior to the Holstein, Jersey or Guernsey, where milk and butter are more important than size, beauty or vigor. It is quite probable that the smaller size of Channel Island cattle comes from breeding very early, thus turning the digestive organs early towards making milk and butter, rather than to building up a large frame or laying much fat on it. The argument is often made that sows should not bo set to breeding early, because their pigs are fewer and less vigorous when the sow is young than when she has attained full growth. Yet the early stimulation of milk glands is likely to make, the early bred sow a better milker than one bred only after she has attained full growth. She is likely to bo a more careful mother. Perhaps in such eases the best rule is to combine both methods. Breed the sow young and fatten all her pigs early. When she attains full growth and her pigs are in<At vigorous, save the pigs for breeders, thus saving in the offspring both the qualities that are of ’ greatest value in pigs for breeding.

THE POULTRY-YARD.

Keeping Egg* for Winter. In preserving eggs for winter use it must be understood that the whole secret is to keep the porous shell from admitting the air and moisture. If this can bo done the eggs will keep for quite a length of time. There are two good methods of doing this, which may be of value to those beginning the work. The first method is to smear the surface of the shells with oil oc varnish of some kind, and then to pack them in bran, charcoal, or some similar substance. The shells of course will be discolored by tills oroeess,.and they will not consequently meet with ready sale in the market. Gum shellac, dissolved in alcohol, will not discolor the shells so much as the above, and apparently answers the same purpose. Beeswax and olive oil, mixed in the proportion of one to two, will also make a good coating for the shells, and will close up tho pores sufficiently to keep them for some time. But the best method is to lime the eggs. A pickle Is first made as follows: One bushel of fine quality stone lime, eight quarts of salt, and about sixty gallons of water. Blake tho lime well, and then add tho water and salt, stirring frequently until all is settled and cold. Draw off the clear brine into a watertight cask, and tHhi put the eggs in as soon as taken from the nest. When a layer of eggs about a foot deep are put in, a little of the milky brine, made by stirring up some of tho very light lime particles, should be allowed to settle over them. Then put in another similar layer, and then repeat the operation. Fill the barrel with eggs to within four or five inches of the top, and then cover tho top with a factory cloth. On top of this cloth spread a layer of lime that settled in making the pickle. The pickle must be kept above this lime, to keep it cool and moist. If the eggs are to be sent to market they should be taken out of the brine carefully, and after being thoroughly wiped pack away neatly. They must not be allowed to get warm in the summer time, nor too cold in the winter. An equal degree of moderate warmth is best.— Practical Farmer.

THE DAIRY.

Cliee.e-Maklng. t 1. To make cheese, even from a dozen cows, implements are necessary, consisting of a vat with arrangements for heating, a good press, curd-mill, knives, dippers, etc. These may be cheap and simple, but they should be suitable for the work. 2. The milk, after being strained, should be thoroughly aerated, which can be done with a dipper in the absence of other appliances, the object being to dispel animal odor. The night’s milk might be kept in cool water to prevent souring, adding the morning’s milk after straining and aerating. 3. When ready to begin, the temperature of the whole must be raided to about 84 degrees, and to test this an accurate thermometer is needed. Care must betaken to avoid scalding, If the heating is done by the use of a kettle or boil Ar. 4. Rennet is then poured in, sufficient in quantity to produce coagulation within twenty minutes in the summer season. When the rennet is put in it should be well stirred a few minutes, gradually slackening, and then allow it to remain quiet, keeping the temperature up until the curd is hard enough to cut. 5. This stage of firmness is determined by its breaking smoothly when the finger is passed through it. The curd is then cut with the curd-knives into squares about one-quarter to one-half ipch. Some break with the hands, but the knives are better. After, cutting, it is allowed to stand from fifteen to twenty minutes, when the whey and curd are separated, the curd becoming quite firm. 6. The mass is then stirred. The heating process is continued till the 98 degrees is reached. The whey is drained off by means of a whey strainer, Curd

basket, or perforated vat, as most convenient. The curd being dry is worked over with the hands to break the lumps and make uniform. 7. Next it is piled up in the vat and allowed to remain in that state three or four hours, to undergo the action of the I rennet, turning from time to time. 8. After cooling at about 90 degrees or 85 degrees the curd is run through the mill, grinding it thoroughly, and then salted, the quantity being about 4 ounces to 10 pounds of the curd. Some salt before grinding, to mix the salt in more thoroughly. 9. Half an hour later the £urd is put into the molds, well covered and allowed to remain fifteen or more minutes before adding pressure, which should be moderate at first, increasing from time to time till the full force is given. After remaining in the press force three or four hours the cheese should bo turned, then put to press again, allowing it to remain till next morning. In the foregoing we have attempted only to give a few of the essential steps in the process, without assuming to' give minor details which can only be learned in the school of experience. No two practical cheese makers, in writing upon the subject, would agree as to even the essentials, and no two follow exactly tho •same line throughout. That is the reason there is such a wide difference in the product. After the nheese is turned out of tho press it must be cured, and in this there is as much need of care and skill as in tho making.— lnter Ocean.

THE HOUSEHOLD.

To Make a Home Out of a Household. The art in entertaining lies largely In not entertaifHag, too much. The tact to leave a guest free to follow li>s own devices, and yet to feel that he is surrounded by delicate thoughtfulness for his welfare, is a very desirable gift, but Is one, too, that can be to a great extent cultivated. If a guest finds an earthly paradise In th<* library, and loves to sit and read or write, and browse among books quite at his own sweet will, It is not the part of tact to drag him out to play lawn tennis or. croquet. If ho is not a pedestrian by nature or grace, it is tho reverse of entertainment to Invito him on long walks, however interesting the scenery or pleasant the object. On tho other hand, the guest, too, may well cultivate a reasonable Indepertdence, and, If he has his little private fads and desires, carry them out harmlessly, without impressing his entertainers Into service. He may like to go to a certain church, or go to an early service, or make a cal), or attend a lecture, or a dozenjbther things in which the hostess feels "iMureal interest; and if she accompany her guest it is merely for courtesy, and very likely at the cost of some Inconvenience. There is no reoson why tho visitor should not pursue his own way in these* personal tastes, so far as can bo done without absenting himself conspicuously from tho household circle, and both hostess and guest will enjoy each other’s company all the better by treating themselves to intervals and interludes of solitude or separation. A guest definitely Invited for a definite period lias every reason to feel his welcome assured; to feel that ills presence is a joy to Ids hostess, else, Indeed, why should she have solicited it? This entente cardial taken for granted, the minor details will easily adjust themselves, and will full out all the better for mutual freedom. The guest will be put at his entire ease to see that his presence is not interfering at all with the natural life and daily demands of his hostess; to feel that she pays him the compliment of believing him a rational being, full of his own resources, and not in the least dependent on her constant personal presence. The most delightful thing In the world is to establish one’s friends in one’s home, and see that the guest is supplied with every comfort, and surrounded with all due attention, and then enjoy the mutual freedom of easy Intercourse, together when mutually convenient, or apart when most convenient, each, meanwhile, feeling the charming sense of the near presence and close sympathy. —American Cultivator. Hint* to Houaekoepora. Harp woods should simply be wiped off with a soft cloth or sponge wrung from clear, warm water and dried at once. Wash ink stains from carpets with milk, and afterwards with hot water, when fresh. Old ink stains must first be wetted, then rubbed with salts of lemon and washed quickly. Briohten your silver by boiling It up In soapy water for a few hours, cover with whiting moistened with some spirits, dry in the oven, and rub off and polish with chamois. The best way to wipe the walls of a room is to cover a broom with a piece of cheese cloth, and beginning at the celling draw the broom down in lines, changing the cloth as it becomes soiled. Keep celery fresh by rolling It in brown paper sprinkled with water, then in a damp cloth, and put it in a cool, dark place. Before preparing it for tho table submerge it in cold water and let it stand for an hour. It will be found very crisp. How many women know how to prepare a perfectly fresh egg so that an afflicted stomach can cat it? Pour boiling water over the egg in its shell, let it stand on the tank in the water for five minutes. The egg will be nearly as smooth as custard, and is almost as easily digested as a raw one, while itsflavor is something delicious.

THE KITCHEN.

Tested Recipes. Oatmeal Gems.—Two cups of the finest oatmeal, two cups milk, two eggs, one tablespoonful butter, one tablespoonful sugar, one Salt-spoonftri salt. Delicate Biscuit.—One quart of sweet inilk, two teaspoonfuls of baking powder, half a cupful of best butter, one teaspoonful of sugar, and flour to make a soft dough. Roll out half an inch thick, and cut out tiny biscuits with a small baking powder can. Bake in a very hot oven. Foamy Sauce. —Beat the yolks of two eggs and one cupful of powdered sugar well together and set the bowl into boiling water anil stir until quite hot, then add the whites beaten stiff; add a small piece of butter and a tablespoonful of brandy or extract after taking from tho stove and serve immediately. Scallopep Cod.—Two cupfuls picked codfish, one cupful drawn butter, with an egg beaten into it, one teaspoonful minced sour plckel, one tablespoonful Worcestershire sauce, fine bread crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered baking dish, sprinkle with crumbs, dot with bits of butter, and bake. |