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4. I v. ’4 7: IRONING TABLEâ€"LINEN. No matter how carefully, in every detail, the dining-table may be laid with beautiful china, silver and cut glass, if the tableâ€"linen has been poorly ironed this one defect W111 stand out so prominently that it Will hide from View all other perfectlons- Yet how often we see rough. limp tableâ€"linen even on the tables Of those who are perfect housekeepers in all other respects. It seems too bad that so much carelessness should be indulged in, especially, in so im- portant a branch of housekeeping, for many beautiful effects and much daintily prepared food have been spoiled by unattractive table-linen. It may not, however, be owing wholly to carelessness of the person performing the work, for it is an art to iron tableâ€"linen perfectly; yet it is so very simple and easily learned that even the most stupid can be taught how to do it. Too often servants who are ignor- ant of the proper method of perform- ing any branch of houseâ€"work are left to follow their OWn ways, and then their work is viewed with dissatisâ€" faction. No housekeeper should per- mit a new servant to iron her tableâ€" linen without taking the oversight of the work herself the first time it is done. If she finds that the servant can do this work properly, then she can trust her to it alone; but if not, careful teaching in all its details should be given each week until the lesson is thoroughly learned. I have taught this branch of housework to many young, inexperienced and really stupid girls, and without one excep- tion by exercising patience and per- severance, they have been able to perform this work most satisfactor- ily and in a. reasonable short time. When table-linen is washed, bluing and boiled starch should be added to the last rinsingâ€"water. Care should be taken not to use too much starch. The aim should be to avoid using enough to make the linen stiff and paper-like, but to use just enough to give a smoothness and gloss to the linen and remove the limp appearâ€" ance which unstarched linen has, especially if it has been laundered many times. Starched linen should be thorough- ly dry before sprinkling, and should be sprinkled the night before it is to be ironed. The sprinkling should be done thoroughly, not slightly damp- encd, as We sprinkle cotton; for what would be sufficiently clamp to iron cotton nicely would leave linen rough and wrinkled, no matter how many times it may be gone over with the iron or how much strength he expend- ed. Every thread must be very damp, almost Wet. Herein lies the secret of smooth, glossy linen. Even cheap, coarse grades of linen can be made to look smooth and nice if suf- ficiently dampened before ironing. Next in importance is a hot iron. Linen cannot be nicely ironed with an iron moderately hot. The linen being so very damp, a much hotter iron can be used without scorching the i‘inen than can ‘be used for ironâ€" ing cotton. However, care should be taken not to yellow the linen at the last of the ironing after the moisâ€" ture is nearly dried out for this would spoil the result, regardless of how nicely the work may have been done up to this point. After selecâ€" ting an iron of the right tempera- ture, the linen must be gone over again until it is thoroughly dry. No portion of it must be left even slight- ly damp; this is very important. A tableâ€"cloth may be ironed, fold- ed once lengthwise through the cen- tre, but only this one crease should be ironed in it. Fringed napkins and doilics should be held up by two corâ€" ners and snapped vigorously, changâ€" ing from side to side until the fringe of all four sides is thoroughly shak- en out, then smoothed out on the ironingâ€"board with the hands, having the fringe perfectly straight. Iron the centre first, leaving the fringed edges until the last, going, and makâ€" ing the strokes of the iron straight- wise with the threads of the fringe. Ironing crosswise the fringe would disarrange it, and it would not then be straight, rbut crossed together, having a mussy appearance, spoiling what otherwise- would be a nicely ironed piece of linen. Napkins, doil- ios, tray~cloths _ and centerpieces should be ironed single; embroidered pieces only on one side,’ and that on the wrong one, but napkins should be ironed on both sides, and only the napkins folded. And remember, each piece ’must be ironed over and over again until thoroughly dry,- smooth and glossy. ’ HOW TO MAKE GOOD SOUP. Invariany the housewife who has a reputation for fine soups is the one who supervises the food heft from each meal, and sees that no ‘bonc, unless burned in the-broiling, no scrap of meat, not the least bit of gravy an! not a teaspoon of vege- tables are wasted. All these she uses in her soup kettle. This, in- deed, is the French woman's secret, and she helps it out with judicious seasonings. Fran-h meat will need to be pur- chased at least once a week for the 5011;.) sleek. For the purpose a piece of fee shin of beef, with the bone which contains marrow, a knuckle of veal fer additional gela‘tine and the cold meat and bones which have been ' saved should all soak in cold water for half an hour or so, and then be brought very slowly tone. Simmer. When the meat -is cooked‘ to shreds and the knuckles fall apart it is time to remove the kettle. Many persons season the stock while it is cooking, but this-practlce has its disadvantâ€" ages. In the first place vegetable juices will cause it to sour much more readily; besides, once it has been seasoned it is impossible to vary it so decidedly. Then, too, in the daily scaldings of the stock, which is necessary if the fat is re- moved from the top, much of the flavor is lost in steam. It is an ex- cellent plan to fill stone crocks, each holding enough for one day’s supply to let the cake of grease form upon them, and when they are entirely cold cover them and,place them in the refrigerator. Undisturbed, and in a cool place, the stock will keep for two weeks. HINTS TO HOUSEKEEPERS. Wheat flour is the best thing to throw over burning kerosene or any kind of grease that is on fire. Water thrown on burning kerosene Will spread it; flour smothers it. If you have once tried chopping the ham for sandwiches, you will never use the sliced ham again. Run the meat through the meatâ€"chopper if you happen to have one; season it with prepared mustard, salt and pepper. If too dry moisten with a little cream. Old hens cooked tender and the meat prepared in this way make good filling for sandwiches. A correspondent tells her methodof decimating the flies that are the midsummer pest of the housekeeper. She tacks tanglefoot fly paper over the top of screen doors and where the flies seem to congregate, avoidâ€" ing the sun. The double sheets cost 5 cents for three. One can be di- vided and hung “where it will do the most good.”. She also uses the wire traps set with vinegar and molases, and manages tokeep her house com- paratively free. Some one has discovered that blu- ing put in the water in which the clothes are boiled, instead of the rinsing water, will make the clothes The same writer asserts that green walnuts, bruised and put in the cupboard infested with ants, will drive them away. -___+__._ MADE BY THE SEA. Natural Curiosities on the Coast of Ireland. Natural bridges are to be found in various pants of the world, but probably nowhere in such numbers as on the west coast of Ireland, where the fierce Atlantic waves have beaten the rocks into many curious shapes. One of the most notable of these rocky bridges is to be seen at Kilkee, a beautiful seaside town on the coast of Clare. The bridge is a piece of nature’s owu handi- wonk, which probably occupied thouâ€" sands of years in the 1n:a.king. Be- ginning, no doubt, with a more in- dentation in the cliffs, the sea. gradâ€" ually hollowed out a. cavern which it enlarged century after century, until a clean breach was made through the rocks. This was gradâ€" ually increased unrtil only an upper ledge of rock was left, and thus the bridge was formed. The Clare coast abounds in Strange rocks. Some of them are worn and broken into such fearful and fantastic shapes that, as an imaginative visitor ex- pressed it, they are the kind of rocks one might meet with in a‘ mgh‘tman‘e. Not a great way from the natural bridge is to be found the puffing hole, another instance of na- ture’s strange work amongst the rocks. It is a sort of cavern who're the sea, as it dashes in, performs queer antics, spout-ing up columns of water like a geyser. Other cur- ious rocks there are which stand like high towers. On the top of one of these grass grass grows so luxuvriantly that the natives actually haul their v sheep up by means of ropes in onder that the animals may browse on the top. The spectacle of a bewilderedâ€"looking sheep being carried up the rock by a rope round its body is decidedly a curious one. But the work of getting it down is even more exciting. It was an Frish observer who lamented the fact that the sea, while constructâ€" ing a natural bridge, had not sup- plied some of these steep rocks with a natural staircase. It. is not surprising that a coast so full of natural curiosities should abound in quaint legends. One of the strangest of these relating to this part of the coast tells how every seven years an ancient city submerged by the -waves centuries age can be seen by those in boats nag-sing over the spot. But it is a fatal sigh’t. Within a month after- wards those who have seen it inevitâ€" ably 'die. Gisitors to Kilkee, there- fore, are generally more anxious to inspect the natural bridge than to risk their lives by gaming on the submarine 'cttv. " . ' . ° F ‘ ' A GRAVE QUESTION. Great Specialistâ€"There doesn't seem to be anything the matter with you organically. Ilave you any me!» iai anxiety? Patientâ€"Yes, I have. “You must of...“ _-,oi;r mind to me. What is it?” ” "fresco " “Ht 7 BEEN SHEEP NOTES. Start with a good flock and keep it up. , Do not naise sheep for sentiment, but for profit. Good lambs are never reared unâ€" less they receive a favorable start in life. Everything that decreases producâ€" tion is so much selfâ€"help 'to the sheep grower. ‘9 ‘35. ,.» Umder present conditions sheep can hardly be kept for any one ob- ject. With lambs early pampering should be avoided if mature and healthy development is secured. A short legged, Isihort bodied isiheep is often heavier and will produce more wool than one that loo-ks much larger. _ The time required to fatten the sheep depends somewhat on their age and their condition at com- mencement. Properly managed sheep will re- store the worsit of worn out farrms to a betlter than their original ferâ€" tili'ty. Taking a term of years together, no other stock shows so great a unâ€" iformzity of prices as sheep. The flock of sheep must be poorâ€" ly handled when as many as were s'tlarted in the spring cannot be sold off. . Dropping of the wool due to an inflammatory condition of the skin is a certain result from feed-ing mouldy or smutty fodder. A sheep is fretful, and its low nervous conidi'tion tends to make any irregularity in feeding injurious to it. When they are to bebred, sheep should be in a good, thrifty condi- tion, which is better than being too fat. A really good ewe should produce sufficient wool to pay for keeping her, leaving the lamb she should produce, as profit. On many farms, oinc sheep 'to acre, in addition to other stock kept, will usually prevent almost all waste. Early maturity is just as advan- tageous to the breeder and feeder of sheep as to any other stoc’kman. There is considerable diffeirence between oily wool and gumme wool. A sheep with gumlmy wool can stand but little where an oily wooled sheep will keep fat. In keeping sheep there is a clear profit to the farm, for it becomes cleaner and more productive for each arable acre becomes more pro- ductive. ‘ CO 0 LI NC} l‘ifl L‘K . Then'c one two ways of cooling milk that nuis't be kept; over night before being sent“ to the cheese factory. One is to give it a strong stirring, and the other is to set the can in cold water. The best way, however, is to combine the two methods. The object of cooling miilk is to prevent it soaring, and souring is the result of the deveIOpâ€" ing of bacteria. Cooling milk by stirring it and exposing it to the air tends to prevent scoring, but it also exposes the milk to the 'dan- ger of being contaminated with bac- teria, always present in the air, which cause bad flavors in the cheese, This fact emphasizes the importance of stirring where that process is necessary 'to cool it, in plure air. The air a few feet from the barn is generally the most heavily laden with germs, and consequently, 'the milk shouch not be exposed any .more than is necessary near the burn, but should be sit'rain- ed and otherwise handle-d some disâ€" tancc away, and in a place currents of air do not carry con- tamination from the barn 'to the milk. Cool-ing the milk with ice or waâ€" ter would be the better way, where ice or cold water could be had, as this exposes the nrilk less to con- t-amination. In such cases smiliâ€" cient stirring could be given to cool all parts of the l‘nfllk as quickly as possible. Aerating should also be nz'acticed when rape, 'tu-rnip-s or other strongâ€"smelling foods are given the cows, but the use of sudh foods is not to be canalmended. Stirrirg the mill: for an hour or more just over the barnyniid fence, or. anywnere near the barnyard, cannot ‘be too strongly conidlqnined, as it adds to the “cheesemmker” troubles and and tends to injure the quality of all the cheese made at the factory, by carrying to Vit germ-s that cause bad flavors han'd pinholes in the finished prclduc't. 1T PAYS TO HiERD TURKlEYS. 'A ' peculiar thing about herding turkeys, especially if the‘poults have turkey motheirs, is that their day’s route is established they will go the same round each day and' generally on schedule rti'me. The best plan is to keep the flocks restricted to the territory adjacent to their coop until the poults are feathered, when the broods can be flocked together and started out to the woods and fields. Home is where the her’der is needed. The losses from various sourcesâ€"strays, hawks, foxes, miin-ks and weasels, hunters and ,dogs a. little later in the season, make big inroads into the flock unless gmamded. Ordinarily “I’m wondering how much you will this would be rather dull work for :1 boy or girl, and none should at-Iwhen least expected. charge me.’ the milk, where ' once' tempt it unless there were two for company. The route taken by the flock could be through all the stubble fields where sujflicient grain food would be gleaned, in the pastures and cut meadows, where the poults would do good work on grasshoppers, clricâ€" kets and other insects, and into the woodland, where they dust “them- selves in the fine dust of some rot- ten log, to rid themselves of lice. Even when it is impractical to guard them the entire day, much can be done by way of insuring their safety by having them roam in 'the direction showing least danâ€" ger. This can be done by stanting .them right in the mominvg and feedâ€" ing them a short distance away from home on their return niglit. ,. BREEDING FOR SIZE. This is one of the most inrpofn'tlant features in breeding for the best markets. It is to get large size in the draft horse by grafding up in the same breed to the best heavy draft stallions. They, by good care and abundant food, encourage Uhe natural large size and early maturity, as the high prices now justify every precaution to get the large size and bring it up to the best there is in the bread, for upon the m’zc and quality the price pends. A correspondent in an English exchange says : "There cannot be the leasft doubt that if the different societies form- ed for promoting of breeding of difâ€" Citcment at the time. feren't classes of horses were ap~ proacod the opportunity would he willingly placed before any one ‘ of learning how the Shire, Hunter, Hackney, and even Polo men try to arrive at the best way to aCilllGVP. their object, and, I might say, not only try to, but how they “have done it. ’ The question of weight, no doubt. is a moslt important one as regards Shire horses, 'as any one who has attended a Shire horse sale will have noticed in the catalogue, and also how slirongly this has been poinited out by the auctioneer when a good gelding has been led into the ring.” ,L.____._â€" TRIALS OF ROYALTY. Not Much. Truth in the Proverb, “As Happy as a King.” It is sometimes forgotten by the populace, when envious glances are shot at the pomp and pageant royalty, that kings and princes a: , after all, human beings, subject to the. same pass-ions, the same wealtâ€" bound to their Nowa' They would land, would range them- nesses, as their subjects. days there are few monarchs on the earth who are able in their own lives to give point to the proverb, “as happy as a king." The necesâ€" sity for hearing a brave face before the world in the midst of heavy perâ€" sonal bepeavem-cnt or pain, the mar- tyrdom that springs from an ever- prescn't conviction of the uncertainty of royal life, the iii'ipossibility of nailing to the counter the gibes and slanders of tongue and pen, the deâ€" pressing effect upon the mind of domestic troubles and jars, the illâ€" conduct of near relationsâ€"these and a score of other sources of misery are illustrated day by day in the lives of royal personages whose names are in every mouth in Chrisâ€" tendom. Happily, King Edward has been spared the pain of some of these causes of suffering. But he has had his share of sorrow, and the nation has learned to understand something of the intenSe sadness that from time to time oversh-adows the brave spirit of one whose moral courage has often shone most brightâ€" ly when he was most depressed. In recent years nothing, perhaps, caus~ ed hiun keener distress than the unâ€" mannerly taunts aimed at his Ire- vered mother by the Continental press. And few monarchs in Eur.â€" ope have had to endure more ponsisf tent attacks than His Majesty; yet his intimates were forbidden to take any public notice of statements obâ€" viously absurd. -There was a world of longâ€"suppressed indignation in a letter which Lord Knollys sent to a cozu‘esfponldent some time ago, in which he wrote : “It is often a inat- ter of surprise to me 'to find that the inventions which appear in eer- tain newspapers respecting members of the royal family are so often be- lieved.” Queen Alexandra has had to endure much silent suffer-ing at times because of the obligation that lay upon her to bear up under great physical weakness, in order that the duties of her high sta:tion might be performed, lest the public should be disappointed. Again and again she has been observed to display a. suspicious droop of the lips when trying bravely 'to carry out lier‘task, whether it be the wearing of a cease- loss snizile while the leaders of the social world, pass before her, or the still heavier burden of bowing with montonous iteration while driving in a long procession through the public streets. .____â€"'_.+._._.__ THE CEDARS 0F LEBANON. Not more than 400 of the "Cedars of Lebanon” are standing to-day. They do not, though their age is measured in years by thousands, rivâ€" al in dimensions the cedars of the western World,, the largest, so slow is their growth, being but twalve feet in diameter. No tree gives so great an expanse of shade as the cedar, and it never dies, except from lightâ€" ning stroke or the woodman’s axe. Don’t get discouraged. Even the oyster f to boarders, there comes an opening "No, indeed! We merely entertain l . ll. KENT’S BASE numb. DYING OF BRIGHT’S DISEASE, DODD’S KIDNEY PILLS CURED HIM. Recent Deaths of Prominent Mén From the Most Dreaded of all Maladies Recalls the Fact That Dodd’s Kidney Pills have Conc quered It. Ottawa, Ont., Aug. 17â€"~(Special). â€"The recent numerous deaths of at prominent men from Bright’s Disease, recalls the case of Geo. II. Kent, of 408 G‘ilmour St., this city. Mr. Kent, who is still living here, strong andl, hearty, was dying of Bright's Disease. He had lost the use of his limbs and his whole body was swollen to a terrible size. Three ldodtors were positive that he must die. While watching at his bedside,. his wife happened to read an advertise- ment that said Dodd’s Kidney Pills would cure Bright’s Disease. They Were sent for as a last resort. From almost the first dose Mr. Kent says do_ he felt benefited by them. After takâ€" ing four boxes he was able to sit up. Seventeen boxes cured him complete- ly. V Mr. Kent's cure caused great ex- People who had heard of it came from far and near to see him, and all went away convinced that Dodd’s Kidney Pills will cure Bright‘s Disease. This conviction is strengthened by a number of other cases reported throughout the country where this great remedy has been used, and Bright’s Disease vanquished. .__+__.___ AMONG FUR SEALS. 9â€". Methods of Mating and Fights for A Marital Privileges. Sir Edwin Arnold writes in The London Daily Telegraph: “I retain the memory of a grey morning in the North Pacific when being early on the deck of the steamâ€" er Empress of Japan I saw the see. covered league beyond league with a huge moving army of smooth-head- ed otaria (fur sea-ls). We were not far from the Pribyloff Islandsâ€"the or summer home of the fur seals, and these by scores of thousands, steer- ing northwards, were the males annual rendezvous. selves in stations along the sands and rocks of the islands, and presâ€" ently would surely see arrive among them the females of the prodigious family. The females would give birth each of them to a seal pup, and when these little ones had been suckled for a brief period the males, with many a furious combat, would each select the wives they fancied, and pass along 'with them a mon- strous honeymoon. During that in~ terval the entire island coast would echo with uncouth battle cries, and yet more hideous bellowings of phocine love, and the strange fact is that while some six or eight weeks are spent in the grim clamor of thCSe “rookeries,” neither the male. nor female otaria would touch one par- ticle of food. All alike subsist through the stormy days and nights of the annual gathering upon the layers of fat, four or five inches thick previously deposited under their coats. The ponderous fathers of the flock, who came ashore Weighing half a ton each, slide back again'into the Pacific waves, lean, famished and covered with many a deep scar upon their skins, from wounds inflicted by their rivals. . “Strange also is it that, although born for a life in the ocean, ‘the pups’ do not at first understand how to swim. The farâ€"off memory in their blood of existence on dry land is stronger at birth than any in- stinct explaining to them the fins and paddles, "which are their feet and hands. Their dams thrust them. over the crags into» the element, which at first they dread and in the quiet byâ€"gone times they would then glide away, followed soon by their mothers and fathers, until the next season brought back the grotesque birth and marriage meetings. Of late, hOWever, for many of them there is no such tranquil departure from the scene of their combats and courtâ€" ships. The seal fisherscome, and in many a well~known spot cut oil the males from the water, kill them with clubs by thousands, and take their skins. Those skins after rough pre~ parations are sent mainly to Lon- don to be dressed and dyed, just as almost all the diamonds go to Am. sterdam to be cut.” W’â€" “What would you like to be when you grow up?” asked an old gentle- man. “I’d like to be a bricklayer," replied the boy. “That’s a com- mendable ambition. Why would you like to . be a bricklayer?” “ ’Causa there’s so many days when bricklay~ ers can’t work.” “Poor flickers has a very hard- hearted wife,” said 'l‘rivvet. “What's the trouble now?" asked Dicer. “She not onlybroke the. broomstick over his head, but made him go to the stores and buy another." Mrs. llookwoodâ€"‘R‘BU you keep do you?” Mrs. Cliftonâ€"- ,few remu Iterative guests." AM... «.1»..â€" 1 x7. -.. 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