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..__._.._.__.__._ m...- ...a. Matrytng in the Fifteenth ‘Ientmy- There was a cynical fellow in the Middle Ages, who, under the sarcas- tic title "The lt‘iftieth Joys of Mar- riage," wrote an elaborate descrip- tion of fifteen woes which were likely one or all, to distress the foolish man who has slipped like a. fish into the great net of matrimony. It is not pro- bable, however. that his little trea- tise turned a single man from the err- or of his way. How should it have. when the great weight and author- ity of Mr. Punch have not been able in these days to make any appreciable difference in the issue of marriage li- censes? Yet the genial philosophetr’s advice. which is an everlasting shame to Mrs. Judy, was perfectly decided. The truth- is, man will not. take advice which they do not want. no matter who offers it. They know that all the world loves them when they are lov- ers. and so the vain creatures will go e-wooing. All the pretty business of kneeling and cighing is becoming; when aman is courting he is more interesting than he has ever been or ever will be again. \V’hether (it be Jockey who dons his Sunday coat to propitlate his goddess of the hay field. or the fine gentleman who swears at his valet for a speck of dust “their dressing for a certain important in- terview, he is worthy of notice; and and even the frog. when he will a- wooing go, becomes a hero fit for poetry. The uneasy period of court- dhip tries the souls of men and shows what stuff they are made of, and. therefore .the manners of men of the fifteenth century when marrying or trying to marry indicate very fairly the refinement of society at that time. A Venetian who was in England to- ward the end of the fifteenth century reported that he didenot see a. lover in that country. He would not dig- nity by that name the cool, calculat- ing young squires whom he saw eag- erly scanning dower mntracts. nor would he give such a title to maidens like Elizabeth Paston‘, who was "so willing to none as to" an old pock- marked widower. "if so be that his land stand clear.” The adventures of John Paston, the younger. in search of a. wife, form a romance in which the hero is enamored of title deeds and mortgages, courts real estate boldly, routs stingy fa- thers and guardians and skillfully man- ages to feel some real affection just at the right moment for just the right woman. He was a canny young fellow, and quite early in life commenced to think of settling himself. As he had great confidence in the diplomacy of his elder brother, Sir John ‘Paston. both brothers bore the name John, who had been much about: court, he deputed the most of his wooing "to that knight. \Vhenever John heard of a marriageable woman. maid or widow, who had a comfortable fortune, he would dispatch his gallant brother with mar-nessaiel of love. The youth knew a. little tin. and had proba- bly learned that Cupid and cupidity ware derived from the same root. So when he felt a longing to possess the property of any lady, he imagined that the sensation was caused b the fierce darts of the little god of ove. Mistress Alice Boleyn was one of John’s first loves. Lady Boleyn "was in no Wise agreeable" to his suit, but, although she would not advise her daughter to marry John Paston, still she would not prevent her doing so if she liked him. Sir John, who was conducting the negotiation, according- ly‘ counseled his brother to s eak with Mistress Alice himself. "Ye 9 person- able." he wrote the knight encourag- lngl'. adding. with an air of great wrs om. "Bear yourself to the mother as lowly as ye list. but to the maid not too lowly. nor that ye be too led to speed. nor too sorry to fail." a young suitor's best chance was to show himself to the girl and to dis- close "somawhat of his good will" to her. and this he had an opportunity to do. as Lady Boleyn ,with “no other orer but for to sport her,” brought Alice to Norwich. near which town John was living. Although John flatâ€" tered himself that the lady came for the express pur use of letting him see her daughter. c was too bashful to urge his suit in person, and wrote that he would not speak to Mistress Alice or her mother until his brother, Sir John. came home. even if he did not come for seven years. John's love swelled like the Solway. but ebbed like its tide. and when his heart was rejected be wasted no time to regret, but promptly offered it to some one else. There was a Mistress Elizabeth Eborton in London for whom hefrofemed an unusually warm feeling. In to_whose parents he sent his bro- ther with certain proposals. To make their bids lively. Sir John was to repre- sent John as "gomg. oing." and al- most "gate." to hunt or party. It was to be carefully- mentioned that John was offered another umrriage in London. which was worth more than 600 marks. and which Sir John was commissioned to conclude if the Eben tons would not deal with him. He was to tell them. however. that they were to be preferred. even if they could not give as much with their (laugh. tor as John could get with the other wear-"such fantas " 'he and in Mistress Elizabeth. t was probably this other woman with the attractive dowry of whom John Pastor) politel note to his brother. “See and s with the thing youmelf." Courting by proxy must have been sometimes a dangemue business for the 3:. Sir John was agay young might. dashing enough to be chosen to rule in a tournament with the king, md it may be that some of the wee y widows and maidens that he court- ed for his brother With gallant diplo- mecg were tempted to bid him speak l for mself. Him Kathryn Dudle gave him to s was not at. all displeased at rying just then. was a coquette of whom a susceptiblet man might well have been “are. and} she entertained the elnbassador of heri sui'or by singing and playing on harp. She was charmingly capricious. and Sir John in courting her for John in the country had to compose wily compliments and use deep stra- ems. "l spoke for ca that in faith. I trow lcould no say so well in." he wrote after one battle of words. in which he had attacked the lady With all his artillery. and in which she had managed to completely evade_ and puz- zle him. One day "her dealings and answers" were so favorable that "a fainter lover" than John "would and well ought to take therein gloat com- fort. so that he might sleep the worse three nights after." ‘ (That comfort should have anythin to do with sleep- lessness isstran e on y to the uninitiat- ed.) Sir John oped to be able Within three days to tell his brother with certainty how Lady “'algrave would be dis ed toward him thereafter; (but she had a fancy to live up to “muta’lule semper." and the next message. to John announced that there was in her "no matter or cause for comfort." She p031- tively refused to receive John Paston's rin . "Yet I told her that .she should not be anything bound thereby." wrote Sir John, "but that l knew ‘ ‘ ’ ye would be glad to forlncar the dearest thin that ye had in the world ‘ ' ' that should cause her Once on a day to remember you." His eloquence was in vain: Lady Walgrave said she would do nothing that might pause John Paston to hope. Before this interview Sir John had stolen a musk-ball from her to send to his brother as a token. but the lady demanded that it shoudl be restored to her. Without giving it back. Sir John asked humbly whether she was pleased with him. for having taken it. and she answered, "Nay." Embolden- ed by this the «ambassador told the co- quettish dame that for sin of his soul, he had not. sent the musk-ball ‘to his brother, lest it should cause the ar- dent young lovor to sleep the worse. bu tihat now, God helping him, he would send it to him. However, he would tell John “not to hope over much on her. which is over hard an hearted lady for ayoung man to trust to.” This was a cruel thrust, but Sir Jolm made reparation by saying he feared, for all his advice his poor brother would not. and could not give up hope. "Again she seemed not dis )lease ," and she did not forbid that ohn should not have the token. "Wherefore," wrote the ambassador, "I send you herewith your ring, and the unhappy musk-ball.” adding. slyly, "Make ye matter of it hereafter as ye can." John was accustomed to disappoint- men-t. The names of many ladies were connected with his. There was Stoc- ton’s daughter who married Skeerne. She opened her heart to a seamstress making her trousseau. and related reâ€" gretfully that .she had come near mar- rying Master Paston, who had wanted to come with twenty men and run away with her. The seamstress thoughtshe spoke of Sir John, but the knight said indignantly that he would not have married the woman for 3.000 marks. Then there was Mistress Gryseacresse, who chose another man, and was to John “a foul less.” and Lady Eliza- beth Bourchier. with whom John’s suit did not prosper, probably because of some awkward interference from him- self. It may be. however, that. John was more piqued at Lady \Valgrave's suggestion than was his wont, for he wrote shortly afterwards to his old- er brother, "I pray you espy some old thrifty draff (worthless) wife in Lon- don for me." Nevertheless, he was soon courting again. this time actually hazardin a. sentimental, heart-burn- ' love- etter to the lady herself. He offered his "poor servxce" to Mis- tress Margery Brcws, protesting that he was and would be hers and at her commandment during all his life. He besought her to ease his poor heart that once was at his rule but now was at hers. and entitled her his "own fair lady" as romantically as any knight or troubadour. The letter is re- freshing. The practical youth seems to have fallen genuinely. wholesomer in love. But one unfortunate fact spoils the story. John was wholly unacr quain'ted with the lady to whom he wrote his ardent billet-doux. Very rebany he had heard descriptions of er; he had friends who knew her; perhaps he had even heard what her owry was; but information at second- hand. though useful. is not enough to inspire thesacred flame. and John was the same "crafty wooer" as ever. His romise to Mistress Margery to serve or all his life did not prevent him from looking about to see whe- ther he could do better. His brother was commissioned to speak for him to a Master Fitz-\Valter, who had a sis- ter-in-law to marry. and with whom John thought he might make a "bar- gain." The failhful proxy was also sent: to ins ect a Mistress llarly, whose dowry, he iscovored. was so small that marriage with her would be "buta bare thing." Meanwhile the courtship of Margery Brews went on somcwha slow] '. Her father demanded a larger sett ement than John hasten could give. although his mother and elder brother were kind in helping him. There was some queer diplomacy practiced on both sides in the negotiations that followed. Sir Thomas Rrewa, the father, showed him- self a hard man and refused his con- sent to the match un‘ess a certain in- come were assured "to the young cou- ple. He was willing to increase Mar- gery's dowry. he said. although it would be an injustice to her sisters. if John's relatives would add to his fortune. Dame Elizabeth Brew's role was to encourage John and keep him from giving up the game. She told him to put his suit in her hands, and invited him to come to To roft for St. Valentine’s day. "Every irdchoos- eth him a mate at that time." she said, and once d him not to despond by quoting the elegant lines. It is but a single oak That is cut down at the first stroke. Her letters were skillfully composed. After telling him her husband's stern demands she wrote. "But an we so- oord lshall give you a greater trea- sure. that is, awntty gentle-mime. . and if lsay it. both good and virtu- ous; for if I should take money for her. I would not give her for_£l.000." John's policy was to make his expec- tations seem to Sir Thomas BreWS somewhat greater than they were. so as to induce him to increase Merger-ye In his visiting her in his brother's behalf. 8.1-} though she was not thinking of mar-[thevmoru and ver Lady \Vslgrawe also 4 youth attouched bv his understand that she recked not howzdowry; which in turn John repre- many gentlemen loved her, and that; l he 138 pos 8' g g d seated to his own family as a. trifle larger than it really was. in order that they might be encouraged to assmt him cleverly did the manag usmess. cry played the prettiest part of all. Very early in the affair she declared her fancy for John. Perhaps. she (was letter which was "moighty foine language entou'ely;" and after his visit on Valentine's day. her heart was completely won. "Right reverend and worshipful and my right well beloved Valentine." she wrote to John. mingling affection and respect very neatly. "my lady my moâ€" ther hath labored the matter to my father full diligently, but she can no more get than you know of. for the which God knoweth I am full sorry. But if that ye love me, as I trust verily that ye do, ye will not leave me thereâ€" fore; for if that ye had not half the livelihood that ye have ' ’ ' Iwould not forsake you." Later. when the negotiations seemed at a standstill. she wrote again. "I let you plainly understand that my :fa- ther will no more money part withal in that behalf (her dowry) but £100 and 50 marks which is right for from the accomplishment of your desire. Wherefore, if that ye could be content with that good and my poor person. I would be the merriest maiden on ground; and if you think not yourself so satisfied ‘ ' " good, true. And loving Valentine ‘ ‘ ‘ take no such labor upon you as to come more for that matter. but let it pass and never more to be spoken of." A great many letters were written on the subject. and every one concerned must; have become heartily tired of it. Sir Thomas wrote that he was "agree- able to make the bargain sure," if his conditions were agreed to, otherwise he wished to hear no more about the mar- riage. Sir John said to his brother, "I pray you trouble me no more in this matter," and the patience of Margaret Paston. John's mother, was also exâ€" hausted. She told Dame Brews that for this marriage of Margery and John she had “been as glad, and now. lately as sorry,” as ever for any marriage in her life. At lost, however. John's romantic troubles came to an end. He married Margery. and retired from the weary business of offering himself to .the highest bidder. She was good-looking. young, well-born, and in love With her prosaic "Voluntyne." The lucky dog got; more than he deserved. but he seems to have made a kind and careful husband. +â€" HIS WEDDING ANNOUNCEMENT. e the The Brief Despalcli to Ills Parents in Slmngiml. China. When a. man gets married away from home be naturally feels it necessary to acquaint his folks With the joyful news as soon as possible. John Liddell, the handsome Englishman, who led Miss Marion Hellyuer to the altar, in Chiâ€" cago last Saturday before a large party of fashionables, was thoroughly impressed With his study in this reSpect, and so he hunted up the nearest tele- graph office and set; about to compose the message telling of his good for- tune. . ; ' Some men would have gone into de- tails to the extent of naming the bride and the time and the place, and solicit- ing the parental blessing. But teleâ€" graph oompanies do not handle mes- sages for nothing, no matter how fe- licitous they may be in their charac- ter, and, as everybody knows, every ad- ditional mile travelled by the .message makes it. that much more profitable to the grasping corporation. . __ Inasmuch as Mr. Lidde-ll’s home is in Shanghai, Uhina, he prudently re- frained from committing the fault of verbosity. Of course his peoplejvere expecting something in confirmation of what had been discussed in letters from time to time, and he found it;_ much easier on that account to practisebre- vity and economy Without. sacrificing the meaning of his message. This is This is what he sent flashing over the wires and under ihe_ocean on its long journey to Shmnghar: " Hurrulhl ‘,’ _ . At any other time the receipt of such a telegram or cablegram by Mr. Lid- dell’s people might have caused them some concern, but the happygroom was thoroughly confident of being under- stood. He has money to "burn,’ and could have cabled a full account of the wedding without creating any financial distress to himself. . ‘As it. was, there was nothing cheap In the message. It cost $8.10. ._____.â€"â€"â€"â€"â€" A TIIOUGH'I‘FUL GIRL. That. is your final answer. then? said \Vallingford J. Crackenjump.’ ' It is, replied Theresa S. \Vesteringâ€" ham. . Then I have only to add that life henceforth has no charms for me. I will quit it. 1 will put an end to my- self. in what way? asked the girl. appar- ently touched by her lover's deep de- iection. I don't know. Poison myselfâ€"drown myselfâ€"shoot myself. Any wayâ€"every wayâ€"so that 1 do but end. this miser- able existence. But what is it to you. fair creature and false. which method of death 1 choose? . \Vell, if you are bound to commit suicide. and cared to go by the pistol route. I have a suggestion to make. What is it? he asked hocursely. That you purchase your pistol at my father's hardware store. Here is his business card. ' Handing him a piece of. pasteboard she left the room. and_Wallmgford J. Crackenjump groped hlS way to the street as one in a dream. MEDICAL. They say now that a bicycle cures consumption. Yes. I can't expect three meals a day until I get mine paid for. FOREI HOUGHT. This butter seems str _. said the young husband. at their iret break- fast at home. Yes. she answered; I talked to the market man about that. and he said that it was economy in the and never to buy weak butter. He said that even though this might cost a little more, people could get along Wth less of it. and it would last longer." l Aboutâ€"thehl‘louse. NEATNESS IN THE KITCHEN. So many housekeepers find it neces- sary to get into a "muddle" on baking day. or at almost any time when they do more cooking than usual. There are pots and pans everywhere; the sink and every available clmir and table is littered with knives, spoons, cups and other utensils. So when the weary wo- man is through with her baking. her kitchen is in most discouraging disor- der. and she must commence to put things to rights. The dishes are hard to get clean, and the pans defy scrap- ing. Now how much better it is to wash every article as far as possible and put it away directly after it is used.” Or, if that is impossible, they should be put into a big dishpan full of water immediately after the con- tents have been removed. or after they are used. It will be found that any dish or pan is much easier cleaned then. No pans should be put back on the stove or allowed to stand after using with- out first being filled with water. \Vithi but very little care a kitchen need not. be thrown into confusion and disorder every time a cake is to be baked or some biscuits made. If every- thing is got into readiness before the- ginning to put the artidle together there will be but very little trouble to clean up the place afterward. \Veigh. or measure out the ingredients. grease the pans. see that the ovens is right, etc... before mixing the cake or whatever it may happen to be. Put. the baking powâ€" der into the floor the first thmgqnix it and empty all the flour needed into the greased baking pan. Stir. up what butter is needed in the cup in which the flour was measured. and after the butter is added to the sugar and eggs. use the same cup for measuring the milk. The bowl for mixing, one cup and probably two spoons are all the dishes necessary for stirring up a plain cake if one will only think ahead a. bit. If the dishes are then put immed- iately into water, and not allowed 'to stand about and dry in the warm kit- chen. they are easily washed. That is just the secret of easily washed cookâ€" ing utensils. Of course. knives and forks with- woode’m handles, and wood- en bowls. should not; be allowed to stand in water. 1 The housewife who does her own cooking. and must also wait upon the table. can. arrange. aimost everything before sitting down, so that it Will not be necessary for her to leave the table often. A Email side table is a great help here. On; it can often be placed the dessert and dishes to be used during the dinner and for which there is no place on the table. All the plates and platters that will be required dur- ing the dinner can be placed out in readiness for meat“ and vegetables which are not put upon the table at first. By such thoughtful arrange- ments a housewife can enjoy her din- ncr with her guests. Then as the dislhes are removed after each course, they should. be scraped clear of bones and leavings and set into a neat pile either in the dishpan or near the Sink. By observing such order the housewrfe will find she is spared much unneces- sary work. and her kitchen Will be illie neuter for it. . SOMETHING ABOUT MEATS. We weary of the same old “stereo- typed” dishes. All sorts of food, spe- cially the different kinds of meat, need to be varied. Even. roast lamb palls upon the appetite when served too often injust the samestyle. Toomuohroast. pork is not considered wholesome. al- though accompanied 'by the indispen- sable apple sauce. Many will not touch pork, unless they "knew the pig,”and roast 'beef of the best gets to be an "old story" after awhile. Poultry is not always within reach, as to place or price. Tomake a substantial and satisfac- tory dish from what is left over from regular roasts is indeed quite an art, and opens the way for somemostin- teresting experiments in cookery. as Well as for the presentation of some most delicious and attractive dishes. If few are to be served. or but little meat is wanted. a forequarter of lamb will do for roasting, and the meat is very sweet. for the "nearer the bone, the sweeter the meat" is a true old adage, but it is poor economy to pay for so much bone. So the leg of lamb with the bone taken out. and put in roasting shape by the butcher, is by far the casxer and more profitable way to invest in this particular meat. Stuffing the leg gives a variety. but Without this we suppose it roasted, well done, and plenty of rich thrown gravy to _go plenty of rich brown gravy .to go With it. and be left, with what is not used. at the first serving. ’ The next day's dmner can be made very acceptable by slicing, rather thick- ly. and across the grain. of course. the cold lamb. covering it with the brown gravy. and making it. very hot. as to cook it would only make it tough. It. is very easy to serve this _way, tastes differently from the original roast, and is often preferred to it. More meat would be left. frame leg of lamb. of moderate weight, in a family of six. The homely, ragged parts left can be .utilized in many ways for breakfast dishes. When finely chop d. and barely mpistened in some of fig: brown gravy. it makes a most delicious hash. plain or served on toast, and some of the cho ped. lamb. held together b an egg an a little mashed potato, ma as a dish of cm uettes that no one will object to. The utcher up- on r uest w'l send home the bones. with meat. which will make the foundation for many a. kind of son a leg of lamb is a most economica m- vestment. and one need not weary of the roast either. A round meal: can he treated sothat it will make a nice and handsome din- ner dish as acce table qmte as a roast. Get ethic slice fromthe ten- der part of the round. Trim off all the fat. and cut it_in small bits .to put under the meat in the oven. ’l‘nm this most to a long oval in shag: it may look wall. it for steeple of hours on a platter. with a hit] 5 cu ful of vinegar under it. and an- ot .er half a cupful of vinegar over it. This will make the toughest meat ton- der. this as tender as porterhouse steak. Then dry off with a clean napkin. and make a. dressing of stale bread. crum- bled. highly seasoned with salt. pep- per. cayenne. and a little powdered thyme. moistened with melted butter. one well beaten egg. and enough hot water to make it spread easily. Lay the steak in a dripping an, with the chopped bits of fat unior it. Spread the (rescing smoothly all over the top of the meat. place it in a hot oven and bake twenty minutes. or a little more if the steak is very thick. This is a simple. inexpensive dish and the thyme gives it a special relish. A plain dinner dish that is also very nice cold for so iper is mode of a com- bination of or' and lean beef. a pound of eac . chopped very fine. and thoroughly mixed together. Add a level spoonful of salt. a generous al- lowance of pepper. a little powdered thyme and nutmeg. also a small onion and a few leaves of parsley. all finon minced. To these ingredients add last- ly four gs and a pint of fine bread crumbs._ 1. should be stiff enough to mold into a loaf. yet not too dr . Put into a dripping pan.- and put litt e bits of butter all over it. basting occasion- ally with the drippings of butter, till it is a rich brown. French livers are a dainty and inex- pensive little sidc dish. 13011 and mash the livers of two or three chickens. Make a rich drawn butter gravy, and when cold, mix with the livers. Add four or five beaten eggs. salt and pop- per in the taste, and a little cinnamon if llked. Bake about. twenty minutes and serve with a. tomato sauce. HO\V 'l‘O COOK OYS'I‘ERS. Oysters are very seldom breaded and fried at home in a perfect manner. The mistake which most cooks make is to incase them in egg and bread crumbs. This is seldom a success. The coating comes off. giving to the oysters a pie- bald appearance. and they are usually overcooked in the attempt to brown them evenly. For a dish of fried oysters, select sound oysters which have just been opened. It is more essential that the oysters shall be fine flavored than that they shall be large, although oysters are desirable. Flatten each oy- ster» slightly and lay them in fresh milk while you prepare a mixture of equal parts of sifted cracker crumbs and flour. Oyster crackers. or the richer butter crackers, are good for this purpose. Let the fat ’be very hot. Drain the oysters one by one out. of the milk and dlp them into the pulverized crack- ers and flour. Lay them in a wire bas- ket and immerse them in hot fat for two or three minutes. Dram them. lay them for a minute on coarse brown paper. and slip them on a folded napkin and place them on a hot platter. Gprnishl them with a little parsley am quarters of lemons. The folded napkins which are laid on platters for the reception of fried ar- ticles should be of some cheap quality kept for this purpose. 'llhey should be about half a yard square, and half a dozen will be enough for use in a fa- ‘ mily. When fried articles have been ro- psrly cooked and drained the nap ins Will hardly be greasy, but they are in- tended to absorb any remnant of grease which may be left. A more dash of cayenne is sometimes added to fried oy- sters before.they are cooked. Serve Withluthc fried oysters the thinnest. damtiest slices of Graham bread, light- ly buttered. The whitest, crispcst cel- ery is also a delightful accompaniment. ABOUT: WHITEXVlASHING. A correspolmlent asks for some in- formation about the' advisability of \vhitcwasliing about the house, in the cellar, etc. It cannot be too- highly recommended. The wholesomo~ uses of a dwelling is greatly increased by its being frequently whitewashed. \Vhitcwnsh may be made easily by pouring water on cakes of whiting and stirring until the. liquid is like a thin cream, when a small quantity of warni- ed Size is added to prevent the color from rubbing off when dry. To apply the whitewash use a broad fllat brush. working it in a uniform direction up and down the wall. It is requisite first to remove the dirt. and the old white- wasb- by washing it with a brush and plenty of clean, cold} water. FA VOU RITE G if it M A N RECIPES. Red Cabbage Cooked \Villi Apples.â€" Covcr the bottom of an iron keltlo with some thin sliws of salt pork. and set it where the fat will fry out. Cut the cabbage into quarters. and shave it off very fine, wash well. then drop it into the kettle. on top of the salt pork. Set thn kettle on the back of the stove. where it will cook slowly. Pare four or five nice apples, and cut into small pieces. then put tlwm on top of the cabbage. Add a little waâ€" ter if necessary. and stir occasionally. A few minutes before serving. season to taste wit l1 vinegar, sugar and salt. A medium-sized cabbage will need about three tablespoons of sugar. l to- blespoon vim-gar and 2 twspoonls salt. It will take about three hours to cook this dish, but it is delicious. Potato Dumplingsâ€"One quart of grated cold-boiled potatoes, measured after they are grated; 2 eggs. 2 to, blespoons flour (even full). and season to taste with salt and pepper. Have some butter very hot. in the frying pan. and putting in some small uaree of bread. fry them crisp. llivi e the potato mixture into twelve parts and roll each part into around. ball. each ball having three. of the fried bits of bread in the inside. Drop them into a kettle of boiling water. into which a teaspoon of salt has been added. tak- ing care not to crowd them. Let them bod ten minutes, then remove with a skimmer and serve at once, with roast beef gravy. Stewed runes are also a nice accompaniment or potato dump. lings. They aboul ' be stewed until ten- for. then put through a colander. sweetened to taste. and flavored With lemon. large ‘ s. .. - - a”- _ __.._ m-.. m... “as "new; . a. 44- a