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I BORROW the phrase from a corre
spondent. A Kansas City woman writes: TVill not you put your ptn In rest one of the«e flne cays ar.d iritruct us In the art cf giving orders to our servants? Experi ence and observation have convinced me that what ft think is disobedience or Inat tention is cften a lack of comprehension ca th« part of employee. Only this moraine; I heard a yours; housekeeper tell her new cook to prepare * certain dish for dinner of which th* woman had never heard before. The mietre«« corrected herself three times In giving the order, somewhat after this fashion: '"Cut tb« chicken into joints, leav- Ir.r the V.roist whole. No! Upon eeoond . thought, you would better make tyro pieces of the breast. It makes a neater dish when the pieces are *r.-_a.!!er. But leave the back \u25a0 whole. And you must put in the neck. Come people don't. I always do. Then put •ome fat— drippings If you have enough— if cot, some lard. I don't use butter <for fry .. Ing. If I have anything else that will do. Butter is very fclgh Just now. I don't Bee how poor people live. Put it into the fry . Ing pan — the bLr one — and enough to cover the chicken. Cook a minced onion In It. No! Better slice tt. It Is easier to strain ovt than the minced. Lay the chicken in this, and turn over several time* until It begins to brown. Then fl»h out- ICo! Turn the contests of the frying pan Into a colan der, and when the fat has run through ' you can fish out the bits of onion from the meat. I don't like to leave It In—" At that point I escaped into the gardes end waited until my friend Joined me there. • \u25a0 She looked worried. "I'm afraid that girl '. Is stupid!" she sighed. "You heard how carefully I rave her that recipe for brown \u25a0\u25a0 ' fricasseed chicken. Yet when I had finished •he said: "Ye*, mem; and I'm to put the . cn'.on in the cowld fat? And will I be exfther cutting the breast, or not?* '• There are things one can't pay to one* best friend 3o I didn't tell this one that - ehe had not said that the fat should be ' treated before the onion went in. Or that •he had nret directed that the breast be put ' In whole, then that It must be divided. But the llttie Incident set me to thinking. There are ways and w»y« of giving orders. .Tet there must be rules that govern that .art. For art It is. Or maybe it Is a knack? Give us a familiar talk upon It, " wca't you? And roay not the vexed ques tion cv. c some <of its difficulties to the fact : . that co few of us know how to teach, a - raw or a tur servant just what «he Is expected to <!o? . >.-\u25a0;. V MAKIA J. U (Kansas City). • A canny /woman «.nd a clever letter! ! Ehe has touched upon a sore that is seldom suspected even by those who .are the Bufferer* by reason of It. The day after I cot her letter, I had an amusing illustration ot It In my own sphere of observation. I was to dine with a dear young friend after ac companying; tier to a matinee, and I \u25a0 called for her on my way thither. She . •«- jl9 already coated and bonneted, and . Issuing a parting admonition to a cook Engaged & week before. I overheard the closing sentences as Z stood in the hall: • \u25a0 "Don't touch the endive until I come fcome, Maggie! Just set the mayon naise (there It is In the bowl!) on the ;.ice with the strawberrries I shall send - .borne in the course of the afternoon. pap the berries carefully, and, as I said, set them and the mayonnaise in the • refrigerator. A well-meaning girl!" ehe continued on joining me. "But a little . dense. I have to repeat every Order to make sure she has the drift of it" We reached home an hour and more before dinner, and my hostess kindly ' insisted ' that I should lie down in her room for half an hour, while she re paired to the kitchen to make assur ance doubly sure in re Maggie. Ten . minutes later she burst into the cham ber, her pretty face an odd twist o£ tears and laughter. "Would you believe It!" she cried be tween bubbles of hysterical mirth. "Tisat maid of mine poured the mayon naise over the berries! SJie was sure I said they were to be put together in the refrigerator." "At least." replied I. when I could articulate, "you have the credit of in venting a new fruit salad." To settle down to business, the initial •£** tit acquiring the art of giving orders is to bear In mind that you think and speak a different dialect from your 6ervant. Your choice of terms in the daily intercourse with your asso ciates is utterly unlike hers. If she were to describe an incident in which you were both actors, or a spectacle both had witnessed, your stories - would be the same as to facts, but conveyed in phraseology as unlike as the talk of the Welshman and the Londoner. Let me Illustrate: "Drain the spinach in a colander over • the sink!" directed a mistress, and was met by a respectful "Do you mean I will waste it, mem?" • An army engineer told me that, In building a causeway over a quicksand In the Civil War, he called to the men to "reverse" the logs they were laying, receiving a stupid stare, while they stood holding the long timbers, uncertain where to put them. ' "Eend for cend, you donkeys!" ye-!*£ „ a backwoodsman sergeant at ma si SCHOOL FOR HOUSEWIVES THE ART OF GIVING ORDERES bow, and the logs went into the right place in the right order.' My father told me of ordering two col ored gardeners to set out some shrubs in the "center" of a square. As He moved away, he was arrested by over hearing: one puzzled workman say \o the other, "D* you e'pose marster meant us to set 'em out in do middle or de outside?" Without lowering one's language to the point of loss of dignity, it is easy to adapt our orders to ordinary 'com- § prehension. Use simple phrases and cpeak slowly and distinctly. I have had employes. English. Irish, "German and French, who were reputed 'to speak our language fluently, and did this In a brogue so broad that I was forced at the end of a dozen years' association with them to listen sharply, and occa sionally to ask for a repetition of a re mark. Does the mistress, Impatient of stupidity and inattention, • stop to reflect that her rapid orders may require an Interpreter now and then? Again, let us never lose sight of the eternal truth that the trained mind cannot enter into the workings of the untrained. Ignorance has waye of its own too devious for the divination of the educated. I never, hear the deepalr ing "Shouldn't you think ' she would have known better?" without harking back to the time-worn phrase, "The In volutions of the untrained intellect are past understanding." ~\ '\u25a0\u25a0 ..\u25a0*.-.•\u25a0 Therefore, be sure that your orders are understood. It is well, in, breaking in a newcomer into the household, to ask her. kindly, to rehearse. the lesson you have Just given. Say, "Have I made it quite plain to you? Every one has her own way of giving orders., If. I have not made -things perfectly clear, don't be afraid to tell me. By and by we shall get used to each other's talk." It should not be necessary to remind sensible women that to find fault with anybody, be it friend. ©hUd or servant, when one is angry -or cross, is* an egregious blunder. > The angry > man in a dispute scores more than one point for his opponent before a dozen words are uttered. If I may be pardoned the T^rsonal allusion. ' I will confess that I Attribute my Immunity from Impertinent jKpeech and behavior on the part of em ployes to adherence- to a resolution, formed fifty-odd years ago, never to r«- 6 MARION HARLAND prove a servant when I am out of humor." Sometime!} I have waited twen ty-four hours before I ,was cool enough to deal justly , witto the offender. Then I began the talk by saying, •'! have not spoken of this before because I was too much displeased to treat . the matter calmly. Now lam ready, to hear what excuse, you can give me for, etc." ' In ninety- nine out, of a' hundred cases you will find. that the offender, having had time to review the . act and its conse- : quences, is ready to offers a respectful '. explanatlon'or humble apology. . « '\u25a0 usually, he or she "never meant any thing wrong." - In fact, \u25a0\u25a0 few except ut terly degraded human creatures ; 6in Mmily meals for a week SUNDAY \u25a0A-,: , v BREAKFAST. . .*' • Berries, cereal and cream, deviled kidneys, sally tunn, toast. •\u25a0• tea and ; coffee. - 1 LUNCHEON. V~ Veal loaf, tomato toast, potato and celery ealad. whole wheat bread end cream cheese sandwiches, | charlotte ruase, I mint and pin ger ale punch. , :• DINNER. .'<--.. Green pea soup, roast mutton, string beans, summer squash, berry shortcake, black coffee. ; \ monday; BREAKFAST. Oranges, cereal and -cream, bacon, scrambled eggs, whole I wheat bread. I toast, tea and coffee. : \u25a0?. • . '« - luncheon 1 , y, , •* : ..-;\u25a0 : Sliced . veal loaf (a left-over) garnished with cresses. . baked potatoes, lettuce and egg salad, crackers and cheese, berries and cream, iced. tea. : « \u25a0 - - •: \u25a0,:, ;.. ;-.\u25a0?> .. . : :) ,-,- . " . Pea and tomato soup (partly a left-over), cold mutton sliced, deviled , and : fried la batter, • preen, : peas, i spinach, > blano - mange and lady fingers, tea, -; /.,.-\u25a0/ * v TUESDAY ,-\u25a0''-",•\u25a0•_. '\u25a0.:,y'-fi \u25a0\u25a0-\u25a0 BREAKFAST. '. '\u0084..' 7 Grapefruit," -cereal' and- cream,: 1 bacon 'and fried green * tomatoes, French - rolls, toast, ; tea end coffee. \u25a0*'\u25a0',' \u25a0"'-• \u25a0-" ..-•\u25a0•\u25a0\u25a0\u25a0\u25a0;.- with their eyes open and conscious that • they are doing wrong. Self-de&ption ;Is the most prominent quality. with us all. Give .your offending maid or man the ,beneflt of this general truth. It jis a wise plan not. to Issue " orders to one hireling in the hearing oX 'an other. .1 have one cook In mind who bristled all over with a kind of. in dependence and | self-conceit . that > ap proximated Insolence If the orders for the day\were committed to her in "the kitchen ; and within earshot of house maid or, laundress. She was competent, neat, industrious and willing, and when I had her • alone, perfectly respectf uL After deciding in my own mind: that her manner was rather the effect of | self consciousness than 111-temper, : r cleared the kitchen by ; saying one day: "We cannot talk over the day's meals when there Jaworia going on in here. It dis tracts bur attention. :i • I will come in later." ;T : ir, *' ' " \ ' -*, ' After that. we had* the place to our selves , for the five or. ten minutes need ed \u25a0; for the conference. - The sulky: look slid from Mary's face like a mask, the moment we were alone. ' , ' > A clever ruse practiced by my old, friend and mentor, Mrs. Sterling,;' and learned from her" by others, is to sum mon the employe to the sitting room or library when the mistress would issue important orders : which she has reason to fancy may not.be altogether agree- j able to the recipient. " "Upon which occasion. J am never en deshabille," says the . wise old lady. "My gown and hair are in perfect or der and the room in its best looks. It amused me when I noted that the cook soon learned to brush her hair and tie on a clean apron and jpull down her sleeves before obeying the call to the conference. All the same, mine was the advantage. I was on my own ground. She would be on hers if I sought her In the kitchen. It is an v artf ul ruse, but it bas an effect— and a marked one— every time.- ,Why, I quelled a dangerous mu tiny hatching below stairs, years ago, by receiving the malcontents, one by one. In the library, where I sat en throned in' a tall-backed chair, wearing black velvet and point lace. I had a dinner engagement, it Is true, but I dressed an hour before the time, on pur pose/to 'down" the rebellion. It Is not a- trifling matter for. the average de mestic insurgent, to fight at close quar ters a gentlewoman, , calm and reason able, In the dignity that in the vulgar' mind, to, black velvet, dia monds and point lace. ".;-,- ; - ' Finally, be sure in yomvown mind that you are reasonable before giving an or der. If you have the thorough knowl edge of every- department- of-v your household that should be yours, you can judge whether or* notv the plan you sketch for .today's or this week's workj will be oppressive . or , easily borne byi; those who t are to daary It out After an -employe- has been 'with you long enough to assure you of her dificretion THE HOUSEMOTHERS' EXCHANGE Canning Expert I SURRENDER much of our limited space today to a frank, well-written ; letter from one who has the best right', in the, world to be' thoroughly advised on the subject of which he speaks. Trie company he represents is highly respect- . able, and in every way responsible ifor the statements set forth by the secre tary. In the spirit of fair dealing and just . judgment with which I would infuse the Exchange, the .communication^ is commended to our readers and friends. . About Preservatives. \ Unfortunately, a prejudice has been al lowed to grow la the last few years * asrainst the use of canned food, because. of there being a possibility of preservatives. We would like to • put before you a few truths about canned fruits and vegetables. \ _, ' In the first place, no preservatives are used in the preparation of canned foods. If you desire any information on this point, all that we ask is that jyou address & letter to Secretary James. Wilson., Depart . ment of Agriculture, .Washington. D. [Cm or Dr. H. W. Wiley, chief of the Bureau of Chemistry of that department. Uven it for no other reasons than econ omy, the use of -preservatives . would be . absurd, because they are unnecessary. All the fruits and vegetables need is; the nec eesery sterilization by intense' neat only to keep them In tins indeflnitely. In,can ning the -different fruits and vegetables the methods are necessarily different with one exception, and that is i sterilisation. Borne vegetables — corn, for " instance— re- : quire a longer, application; of 'the \u25a0• intense . heat than peaches, apples or tomatoes, but-, the principle Is exactly, the name. - :, . \u25a0. . When fruit* and vegetables Tire canned they are always selected, in the height of the season, and • therefore \ the product Is obtained In perfect condition. w Early in the . season the market of the South Is supplying "fresh" tomatoes, which have been picked rreen from the vines ten days to two weeks \u25a0 before they go into consumption. It can- : not be argued that this food is as.whole eome and nutritious as that gathered when It Is ripened on the vine by nature and placed -in cans . and hermeUcally , sealed a - F* \u25a0 few hours afterward. . \u0084',•- '. \u25a0,i! -: ' Jl , Again, taking the handling, of -the \u25a0 dif ferent fruits and vegetables, think of the . possibilities of germs of. diseases that can .. be picked up from, the tree, or vine, to the i consumer. . You ? may : say , that this Is . i equally true of, canned ; foods, but medical gSf| science tells us \u25a0 that, there Is no disease . \ that ' can live through- the Intense neat \u25a0 .. to which canned foods are subjected. -<>\u25a0\u25a0•" (^ And again. 'In canning there is only otj\ V handling, while in the ordinary market . x shipment there may boa doaen. \u25a0•\u25a0\u25a0 . - . Your article Indicates that canning . IjUNCHEON. Sardines, thin bread and butter, potatoes) . sautes. . cress . salad and radishes, canned i peaches, cream and cake, . tea; DINNER. ' , : - -\u25a0 '-. . \u25a0 ; Mutton broth, calf's liver en 'casserole, young onions, young beets, tops and all, Indian meal pudding with raisins in 1t... "black coffee. , \u25a0. >•".'" \u25a0 * • v " WBBNESDAY \u25a0 ' .BREAKFAST. , Rhubarb (stewed), cereal and cream, - plcked-up codnsh quick biscuits, toast, . tea, and coffee. ;-:" .o v \u25a0'.' i ' LUNCHEON.' . \u25a0 : I Frizzled beef I with . cream gravy," biscuits | from . breakfast, reheated : \u25a0> onion souffle (a ' left-over),-, toasted crackers - and American 'if cheese, warm gringerbread, \u25a0<. tea. \u25a0 *; ~'-<y: :\u25a0:.,: }> dinner.^- \u25a0\u25a0;'•\u25a0 \u25a0\u25a0-\u25a0. \u25a0\u25a0\u25a0 - «;• . Yesterday's broth, calfs liver stewed with mushrooms (a I left-over).- eggplant. - salsify fritters,- oranges and bananas, cut , up and' sugared; with :• a dash of sherry; sponge cake. - black- coffee. J s ;: THTJESDAY '•'• V^,.. ': BREAKFAST. ; Oranges, . molded > oatmeal - Jelly and. ft cream, * bacon \u25a0• boiled . eggs,* baked \u25a0 and dry ; ' toast, tea > and • coffee, v\u25a0 i • - /"r \u25a0'\u25a0\u25a0.-, I v : ,.^--'.:^-:/:-^IV:-mNCHEON4:'- ; \- . A cheese omelet. ; stewed potatoes," pulled : \u25a0 \u25a0 bread, i oream cheese and olive sandwiches, - • ;,t>read spudding. Iced -tea. U-,.- \u25a0 \ And diligence, consult her,. now and then, in allotting to her a share in the labors. Zf her hands ; are already full, do not add to the harden.; If she be not. in her usual health, tactfully arrange lighter tasks without, making her feel that you are "humoring" . her. It is honest In dependence, of spirit, and not unworthy fpride, that makes the conscientious.em ploye shrink from indulgence that im plies inability to do her share of the work she Is paid to perform. * .One of the best cooks I ever had— trustworthy. Intelligent- and . faithful— came to me under the shadow of a dis missal from her - last place • for '.'dis obedience and impertinence." I called upon the ex- mistress and inquired into changes the taMe of fruits and vegetables. This is true only so far as the cooking la concerned, and there is . no way to over com« this, unless the manufacturers would ' resort to the preservatives which they have been accused of r using. Instead of thi* taete being: a disadvantage. It should- be > recognized as another favorable argument for the use of canned foods, as it is ah added guarantee of their purity. - " We will be glad to give you additional facts, should you be Interested, and hop* .that in the future, when -your facile pen again turns to the subject of canned fruits and- vegetables. . you will allow us to lay before you some preliminary truths, which will make your Intelligent articles of greater real service to your readers. 'For an Invalid If 70a think 'trtlh myself that the la closed . may be a£ use to some inexperi enced housemother : who has an invalid for whom to cater, will you make, room for them? : - • \u25a0".. Pure Buttermilk. Bet by a. Quart Of buttermilk to sour. "If a little that Is already "turned" be added to - it. less time will . be required to . sour It. Generally, twelve hours are- needed. When it begins to curdle. : put upon the lc« to chill It. This accomplished, shake it up and down In a jar with an . even motion until flakes of butter riso to the top. This should not take more than ten mln- : Utee. If rich buttermilk be desired, leave in the bits of butter. If not, press them to one side with 1 a spoon and skim them out. ( The buttermilk is Improved by leav ing it . In the " refrigerator, for a day after the -butter has' "come.". If this quantity bo - made . daily, - the Invalid will have all \u25a0the buttermilk , he or she needs. It is .fresh, pure and nourishing .Tapioca Beer Soup. Soak -overnight two tablespoonfuls of tapioca In water enough to cover It. - When you are ready to cook it, add a cupful of water and set over the fit* . In a , double boiler, r Bring the water in the outer vessel to the boll, and keep this up. until the' tapioca (which must btt stirred often) has cooked Into - transparency. - Then stir ta a, Quart of milk. .When thi» is hot, take from the stove, add two well-beaten eggs, three- . quarters. of a cupful of beer. oQeleaspoon fui of • srtrar. - and salt to your liking. Serve : immediately. : The sugar - may \u25a0 be omitted and less beer be used, if desired. This skhid » Is very nourishing. Half the quantity -will .be sufficient for one meal. ,•>; -Bran Broth. ' Boll a handfur of ;: bleaa bran that h»a been washed In a quart of milk. Cook in a double boiler for fifteen minutes after, the boiling point is reached, season with pepper and salt to ! taste, t - \u25a0'\u25a0,-, \u25a0 - ' . \u25a0 , - -Z -Drink- instead of coffee for breakfast, or U 1 soup. with, tiny btts of toast in it for luncheon. It Is excellent for children who are constipated. ---,-\u25a0'\u25a0 I have a few handy hints I should be DINNER.-'.; . ; : Tomato soup, veal . potpie, sweet potato scallop, green peas, berry , pudding with bard sauce, black coffee. • > FRIDAY . "' . X \u25a0 . BREAKFAST.' . Stewed •' prunes ' and dates, rice boiled ' : In rnllk. eaten with sugar and cream: calf's \u25a0 brains fried, • corn ?\u25a0 bread, toast, tea and " 1 coffee. ••.-.-\u25a0 ; • •; . . . . -\u0084 . :x: x L.UNCHEON. ' Clam broth in cups, salt mackerel, cream ed; green pea souffle, roast potatoes, cream . puffs, . ginger • ale, . crackers and cheese. " \u25a0\u25a0• - .\u25a0•'-.- - \u25a0 ; *.-;-- : ---'r;?j - .-; \. -DINNER.:- '. . \u25a0.; , \u25a0 Potato soup without meat boiled cod with «gg sauce,- mashed potatoes, rice cro quettes. homemade ice cream, • cake, black ; SATUBDAY , * .' * 7 ..; - .- -. BREAKFAST. ' . ' - , .- \u25a0. )- Berries, - cereal : \u25a0 and I", cream. ; bacon - and eggs, graham muffins, toast, tea and ;-. coffee. \u25a0 '\u25a0\u25a0)'\u25a0;; ..-,• -" '-- '\u25a0- ---• ,;\u25a0-' ./LUNCHEON, j . . ion toast^; potato \u25a0(a left- \u25a0 over), 5 toasted split muffins (a .. left-over), . berries and cream;,: cookies.; tea. •\u0084.<\u25a0 " ... •\u25a0 ::; .. \u25a0;;- . Vj dinner.'; ;;•..;\u25a0 \u25a0 '.'::i'i'i'.-f* Y~ Scrap' soup (made of left-overs). . scalloped ' fish lin 'nappies (a left-over);; new potatoes. I \u25a0 ' baked v : tomatoes. <\u0084 floating island, : black ' •.; COffee. -ir^'-Iv .„---.? '.'V -. > :'": ' ' .;. -X :-..-----m •- ;.>,'.rv, , —'- \u25a0 . - . ;\u25a0 :- -\u25a0 '-.-'.,'-\u25a0\u25a0 - • the particulars. Tt transpired that she was the proud owner. of three dogs, the washing of. which was done by the chambermaid. This functionary left the place, and madam informed the cook that, pending the arrival of another housemaid, she— Minnie — would be re quired to wash the dogs daily and take them out to walk. "And the . impudent hussy refused point-blank to do "it!" continued the .dogs' . owner. "She eaid she 'wasn't hired to do such work, and that she was deadly, afraid of dogs, anyhow, having been bitten by one once.' Of course, I discharged her on the spot!" Equally, of course. I decided to give a trial to the maid whose only fault was clad to send In to you If you have rooxa - for them in the Exchange. • I. L. J. (Moline, 111.). "That is what we are here . for!" Namely, to act as the ; medium for the exchange of good, better and best things between' the housemothers who run this department. I am but their grateful - intermediary. If aught appears here that is questionable in the sight of any one. or more readers, free criticism and friendly discussion are invited. It la ; by these means that the Exchange hopes to remain helpful and to grow in favor with all who resort to it for light, comfort and guidance. / Six Queries \ Kindly answer the following: 1. In making buns and rolls, when tha recipe calls for on» yeast cake, may baking . powder bit used instead, and it so. bow much? % - 2. Why Is it that cake is sometimes not of nice fine rraln alter It 1» takoy \u25a0\u25a0- Is It that the oven la too hot or that tab much baking powder is used? .3. Why does fruit ferment and mold < \u25a0 form on the top after it has been looked? *.-\u25a0•• 4. In making Jelly, why does sugar form on tha too after it Is put Into the classes? 6. Kindly give, me a recipe for nica soft icing. Mine gets hard. \u25a0 6. When us!n« paxafRtm should you let the fruit or jelly get cold before the melted paraffin* is poured over it? .-. LIZZIE C. <Lk>s Angeles. Cal.). . 1 ' Th'e "work, done by yeast and that done by baking powder are so unlike In certain respects that It is not well to substitute one for the other. Bread and cake raised by the slower processes of the yeast are softer, more tender,' and hold their own longer than "quick" breads and buns and biscuits. 2. The fault Is generally In. the hasty mixing,' or the ingredients are not in the right proportion. Or, as you say, too much baking powder makes cake coarse In texture and friable. The care less or inexperienced cook is prono to the too lavish use of baking powders. I am in daily receipt of recipes that are excellent, in most respects, yet which call for, twice as much, baking powder as is necessary or expedient. I alter this clause of the formula in publish ing It. « 3. Mold Is formed by floating ' germs • in' the air that, falling upon the sur face of the cooked fruit, find their congenial soil and spring up into minia , ture jungles and forests. Exclude the > air and you lessen the danger. Fermen tation is the result of similar conditions and of imperfect sterilization. 4: If z you have the right proportions of -Juice and of sugar in jelly-making 1 , and do not boil it into syrup, you will not be troubled by sugary granulations. In ninety-nine cases out of a hundred when jelly candies— granulates— there is . too. much sugar in-it to begin with, and the excess is made more disproportion ate by long i boiling of juice and sugar together. _~ '.'.* . 5. Add a few spootifuls of rich cream to the meringue after you have beaten it stiff. In making iolng. begin from the time you have put the whites. Into a chilled dish to whip in the \u25a0 sugar. "\u25a0"VVitb/.the first stroke of the beater upon the -unbeaten whites sift from your * hand a generous spoonful of powdered . sugar, and continue adding as you go on.. \u25a0- \u25a0; .;\u25a0;\u25a0 • . • \u25a0 , -\u25a0'\u25a0;\u25a0>. 6. Of course, the contents of the glass should "be dead-cold . and firm before the. warm liquid is poured over the sur face. Otherwise, the conserve and the : parafflne would mix together. A PesTof Flies:: '-'\u25a0'\u25a0\u25a0 Having - lived on a. 5 farm for , almost a year, I . should like to improve somewhat upon* last year's work. - ' :..'\u25a0\u25a0>\u25a0 VHubby's folks" were with us then, and the house was oh ! eo full of flies. It was particularly disgusting to me after having lived ; in the city for bo Ions. Flies were an almost .unknown quantity in my home. Can, I do anything- to keep them out? Poison . and >. sticky • flypaper . and constant chaslnsr i eeemed - to do ; no good. - Please help • me If ' •you'can! 'Am I presuming upon- your good nature in asking for a little lift? -~ ,'•"\u25a0'. \ FIDELIA (Wllmot. S. D.). % You -- : could " not "presume" in this The San Francisco Sunday Call a dread of Cogs and unwillingness to leave her kitchen to wash them in the family bathtub. Minnie lived with' me three years, serving me well and re spectfully, until she married and went to California. To turn up the case before us: Put yourself In the place of your employe and deal with, her, or htm. as you would wish to be dealt with weTe your positions reversed. That covers th* whole field. ... i-.f -. quarter! Llka yourself, X pas* part ofl the year in the eotmtry, aad I plum* myself somewhat upon our exemptloa from files. To m», they ar» th» most a&horrent ot the plagues f T^nyr+» w '** < l ia the history of Egypt. j Strict cleanliness and. alter th» «sj-ly morning, darkened rooxzo, with plenty of flypaper laid about the dlnioe roooa and kitchen, are my best •atMntardsw Before the day has wmiued to lta ram mer work, every door and window Is Bet wide and every fly Is beaten Into) the sunbright world without. Then. th» wire screens are xnatie secure for tha rest of the day. The flypaptra ax* moved from the dining- room before each meal- and put back when the dot!* Is -removed and the crumbs bruaJjadi from the floor. One terrible summer, fas* \u25a0om* mys terious reason, we bad cv raid of files', and heroic measures wera demaaded. At night we took out of th» eattnc rooza • and kitchen all the lighter furnHure. and set away plates, dunes »M eoouxttf utensils. Tables, etc. were covered closely. Doors aad vtaOtni* tr»r» saua fast. Then some one stood in the mid dle of the floor, in each room, mnd with a big bellows thrftw Into tho air and Into every, corner a -n-hola paper ot in sect powder. This done, the actor fled. as for his life, and shut the door after him. Next morning, very early. th« rooms were opened and the floor swept. th*j cornices and wtodo-tr : frames and every article in the rooms - brushed cleam. The cook declared that she> awept up a quart of torpid files in her domain. lam sure we grot a pint out pf the dining room. All went et once into the fire. We heard not a buza nor saw a fly for s -week. But we kept screens and flypaper ready against an otHer irrupttlon. When the wretches re appeared In small numbers, we charged 'them again with bellows and powder. That was the end of the raid. ; Chop Sue y : and Canaries " "A. F. O." (Cambridge. VTIsA wiahes.t* • I«t a recipe for chep suey. Here la toy • addltioa to the recipe printed for her: A^ Cut a round of oork from Oe* sbduiJ>r Into cubes, fry 1» brown, add two onions and two bunches of celery, cut fine. Vrr all slowly together. Stir to a pasto one tablespoonra! of floor » cup of 'water, a teaspoenfui of sugar, a. tablespoonfui of choo suey sauce (which f^lJ*? ?* d . , la *«y Chinese restaurant In bottles). Add thes* to the chicken mm • preparea in the Diibllshed recipe mad proceed *s qlrected. \u25a0 Can you ten me where I can set fcifor matlon as to the rmlsiD B of canary btaS? AJT EARNEST READER (Cnloago)T Inquire at some of the flno book stores for which your city is famous for- a manual upon. bird raisins. Thera are scores of them. * For a Goiter I read in a paper not long ago that yo* had asked and obtained the opinion of *2 osteopath upon some subject. Would you do the wma'r or me. I wonder? I - have \u25a0 a goiter, which I am afrara » growing larger. I was told t» paint rt with lodm«. Then. , again. I was warnM not to do it. that It would l affect tL^SSJS and that no osteopath would treat meW I used lodine. I once had fadalxarSyjil and was treated by an osteopatS^forML Ltf°W !? run w risk of bltolnt goTter oa * to «t rld^r tS» Coufdn't you .flad oui what sotßeT'r*. spoosible osteopath thinks of It. and \ If t would harm myself in any way by usin* the lodine? O. U. F. (FBrnlngTon foiJa) * I live too far away from you for "the consultation to do any B ood. Nor should I dare decide upon such a serious mat ter as your malady. I secured the opinion of an eminent osteopath" upon the general question whether or not aeafness is curable by manipulatiSn - His answer was that no one school' of surgical or medical practice should aSf sume to cure every disease! -?r,ha^ known of cases of goiter that werefsm. cessfully treated by osteopath? Uy advice to you is to select sonie^ coh o? thu°?ohnn? d « om P e t«nt practttioiw '