THE HOflE. Egg Cosies, the Latest. Like tea cosies, egg cosies arc overcoat*, only iiMtead of keeping the taput warm; they protect boiled esgt from gelling chilled on their way to the breakfast tble or while there awaiting the arrival of their oonsum- er. 1 hese pretty little coelei are knitted with double Berlin wooi, white ami two lhadei of egg yellow, or any color to accord with the china service. Fou pm, N >. II. Upon each of three pini cast o>i eleven etilcliee with the darkest shade of wool. lit round. 'Knit 2 together, k'nit 1, put the woo! twice round the pin, purl 1, wuli tho wool TUB MO OOST. round the pin again purl 3 more stitches, pat the wool back and knit 2 together. Repeat from * on each pin. 2nd round. Knit 2, purl II, knit 2 repeat from* 3d round. * Knil 2 together, knit II, knit '.' together, repeat from *. 4th nmnd. * Knit 2 together, knit 9, knit 2 together, repeat from V Repeat thtse 4 rounds till there are 3 patterns, cut off the wool and Join the next shade. After the first rojnd of pattern knit loosely, especially ihe 2 purl- ed round*. Knil the pattern three time* more with the second shads, then after ths 4th round cut off the wool, join white and knit the insids lining. Knit 22 plain rounds, lliss knit 2 together at the begin- ning and end of each pin Knit 1 round plain. Knit 2 together at the begin- ning and snd of the three pics every round till there are 3 stitches left on each, draw these up with a wool needle. Pull the lin- ing up into the cosy, leaving a few round* of white below the yellow, and fasten off the end of wool through the opening at the top; fasten the other end neatly, leaving the top open. Frightening a Child. Not long linos a little child was taken seriously ill, and ihe doctor was sent for. The moment the little one knew the phyiioian was expected, she went into the most violent attack of crying and semi hysteric*. When *he heard hi* voice at the door, it threw her into convulsions, and o severe were the paroxysm* that it was feared that she woul 1 never come out of them. The astonishment of the family knew no bound* until they discovered that the nurse had been in the habit of telling the child that if she was disobedient the doctor would oome and out hsr up into little pieces. She had never been ill before, and of course knew nothing of physicians. It took a long lime and imuh labor and trouble to dispoiiese her mind of this un- reasonable tsrror. A great many children have been serious- ly injured by frights of thii and other sorts. The parents themselves are not always blameless in this particular, tor they themselves make threats. They tell the youngsters that ths dark Will gel ibem or something equally wicked or cruel. The resull is that they bring up a race of timi I, shrinking, cowardly children, who are good for nothing for many of the extrem- es! emergencies of life. It ought to lie a punishable offense to put suoh ideas into the heads of innocent and trusting children. If the child is let alone and allowed to prow up in a natural way, il has very liltle fear of anything; but for the aaks cf enforcing commands and exeroising authority, many foolish parents resort lo the most questionable practices. They seem to forget thai eveiy fear im- planted in the mind of a child is juit so much ol a handicap in the race of lite. Cowardice can lie cultivated as easily as any other faculty, and this characteristic, in thi* practical world of ours, is very sad- ly out of place . Useful Recipes. Salt Rising Bread. Put a pin*, ol water at a temperature of about 1)0 degrees (be sure it is not too warm) in a perfectly clean bowl and stir up a thick hatter adding only a teaspoonful of ult and beating thoroughly. Met the batter in a pan of warm water to secure uniformity of temper- ature, and in from two to four hour* il will begin to rise. The rising will be much more certain if coarse Hour or " ihorU" are used instead of fine flour. When the riling Ii neatly light snongh measure a pint of milk and a pint of boiling water, mix the spougs in the nread pan and when it has become light enough itir in the ruing. The iponge will he light enough in from two to four hours if placed in a proper temperature. It rr (Hires less kneading than yeaat raised dough. It should be mads oftener, ai it dnei taller than bread made by other methods. Buckwhsat Cakes. Ons pint of buck wheat flour, one half oup of indian meal, one half cup of yeast or one half yeast caks, one pint of warm water, one teaspoonful of salt, one tablespoonful of molasses, boat the batter thoroughly and place it where ii will rise over night n should rise and fall again by morning. In Ihe morning aoM a trASpoonful of finely powdered sod*, stir wsll and fry Ihe cakes. It the cakes ars wanted three times a week, fresh yeaet will not be required after the firit making. Set away a little more than a pint of the batter in a cool place and ue it at th> next mak- ing instead of yeast. Nonpareil Corn bread. Two heaping cupe of iudian meal, cne cup of floor, three egg*, two and one half cup* of iweet milk, one uoaspoosfsJ of lard, two tablespoonfuls of white sugar, two teaspoonfuui of baking powder, one leaspooufu) of *alt. Hdat the gi very thoroughly, whites and yolk* parately, melt me lard, lift the powder into the meal and dour and itir this in lad ; then beat at fast as possible, bake quickly and steadily in a buttered pan. Cold Slaw. Shred cabbage very fine and place it in a aalad dish. For every pint and a half of cabbago allow one pint of vinegar, one and a hrlf teaspoonfuls of salt, one-fourth tea*poonful of pepper, three teaipoonfuls of sugar, a tablespoonful of butter, two tablespoonfuls of cream and three eggs. Place the vinegar and season- ing on the fire. Beat the eggs well, turn into the vinegar, stir constantly until the mixture thickens acd then add the cream. Kemovn the dre*emg from the fire and pour it while hot over the cabbage. (Jam- ish with ring* of hard boiled egg* and serve when cold. Corning Beef. For 100 pounds of heel take four ounces of Saltpeter, four pounds of salt, two pounds of brown sugar, put water enough in a kettle to cover the beef after it ha* been packed in a barrel ; put the ingredient* into the water and let them boil 10 or 15 minute*, *kim and pour boil hot over the beef. Pickling Ham*. Make a brine that will float an egg : and stir in brown sugar until it tastes sweet and add two ounce* ol laltpeter dissolved in every two gallons of brine. Stir and skim all impurities. Weight down the meat so that the brine coven it. HOW TO TELL TIME IN THE DARK- Ii Nereis a Llllle Calrwlalles) <! Secular aMla. "What time is it ?" " I think I can tell you without looking.' He drew out his watch and held it up close to his esr and slowly lurced the stem winder. " One, two, three, four five, six, seven, eight," he counted, and then he said: " That means seventy- two minutes. I wound the watch up lightly at 3 o'clock, and to the lime ought to be about twelve minutes past 4. Let us see how near 1 came to it. Well, it's 4:181 was only six minutes off. The other was regarding him wiihamizs- ment. " Do you mean to say that you can tsll the ti.r.e of day by winding up your watch !" " Not exactly, but I can come mighty nr.tr it; usually withiu ten minutes and it's very simple loo. All you have to know is how long one lick in winding up will run the watch. I'll explain to you. Suppose lhat at 3 o'clock I wind np my watoh until it is tight, as we say : thai is, unlil another turn ofthe winder would apparently break a spring. Al 5 o'clock I wind the watch again and find that the windor clicks twelve limes before the waloh is wound up lo Ihs place where II slicks. Then you know thai twelve clicks will run the watoh 120 minutes and that one click represents ten minutes of time." " What good is to know that 7" "Well suppose yon go to bed at 11 o'clock to-night, and on retiring wind up your watch and put it under your pillow. During the night yon wake up and wonder what time it is . You don't want lo gst up and light the gas. All you have to do is to pull lhat watch out from undor the pillow, hold it to your ear, and count the ticks as you wind. If you count eighteen then you know that the watoh has run down 1 80 minutes since 11 o clock, and lhat ths time must be very near 2 o'clock, To be sure, you can't tell ihe exaot time, bul you san generally gel within a quarter of an hour ofiu" " Wouldn't the same rule hold good for a clock or watoh which is wound with a key!" I dare say, it would, but I never tried it on anything except a stem-winding watch. 1 know a blind man who always tells time by winding his watch and count- ing the ticks. His sense of touch is quils delicate, and he can wind up his watoh three or four times a day and then calculate within ten minutei of the correct time." CHINA HAS NO STREET CARS. The Varleei u it.nimr. Th.i Are r*4 In 4lt MigfUsc*. A Chinese travels l.y water when he can, and no wonder, for the roads in his country are very poor, and most of ths traveling accommodation* on lud are about a* bad a* kinds, both of wnich ire shown in the pic- ture. The oariow sort is mad* of bamboo, and oftentimes it is too narrow for the comfort of a u y one with the slightest tendency to obesity. To add insult to in- jury, the uncomfortable fal person is not permitted to rids in the wider chair unless os belongs to the "quality." The common people are prohibited from using tbis chair, but those who have any sort of privileges The Road to Pekln. It is predicted by Captain Youoghui- band, a well-known English traveller, that, n all probability, the Japanese will reach !'. Lin in th course of another month. As Moukden is only defended by a stone wall, he does not think ihey will have the least difficulty in capturing it. Although the rold is severe in Manchuria during the winter months, it ii dry and there is no wind. He does not think the Japanese troops will suffer as much from the cold as has been imagined. Propor clothing will keep out the cold there in a way it would not do in kngland. The roads are frozen hard and in perfect condition for travelling, there is an abundance of food and transport and no physical obstacles on the road from Moukdeu to Pekin, as the rivers will be fro/en over. "And the road ia not barred, either, by any really strongly forulii-.l place." He eayi Shanhai-kuan is fortified, but principally towards the sea. "At the time of my visit the only defence from ths land Hide was the Ureat Wall, a for- midable obstacle, certainly, but not 4ik*ly to detain troops of the Japanese standard long." The Captain also stated that when he himself marched from Moukden t" 1'skin the temperature averaged about xero, Fahrenheit, bul he did not suffer much at any time. e> Ihe Boy's Experience. Teaoher " Can any of you tell me why flannel is comfortable in winter ?" ISntfhi Hoy (in new underwear) " It makes yeh hitoh'aboul and wriggle aiound, and the exercise keeps yoh warm." MOB the roads. In the southeastern part of the empire there are scarcely any wheeled vehicles. IP north China, however, they are very common, particularly in the region around Pekin. The Pekin cart shown in this pictnreis one of the better class of these vehicles. It is better only in respect of the wheels. CART. may stow themselves away in the commod- ious affair and go teetering along at the rate of four milee an hour. Two men support it on their shoulders, and il ia a very con* venicnt and comfortable article of the sort. Ths jinrikaha is an innovation from Japan found almost exclusively at Tientsin and other of the larger treaty ports. It is a great improvement on the wheelbarrow used lor carrying people and goods in tome parts K MOAN CHAIKS. which are often solid and are a great deal leavier, even than ths cluicsy whselsshown lere. The wheels are attached to a short axle- tree, and above them rise* a sort of oblong box which is fastened to the axle. The passengers sit in this box, which is cush- oned to alleviate ths jolting. Passsngcrs rat in or out usually at the front, though of the empire, and particularly in the prov- in--e of Kiangsi. This wheelbarrow is pro- pelled just as our ordinary wheelbarrows are, but il has an additional motive force in the shape ot a man tugging away at a rope in front. An enormous number of people in the cities gain their livelihood by manning these various forms of conveyance*. They stand at the street corners ready to start on the slightest intimation that their services ar* TIENTSIN WOMAN IX JINBlKSilA. sometime* there u a slid* door at ths side or their accommodation. All th*e carts are drawn t y one liorme and ths driver sits as he is shown in the picture. Hundreds >f these cart* may* be hired for a pittance. The discomfort of riding in them ii about qual to that of the elevated road* during he crush hour*. A mure comfortable way to get over the ground is in sedan chairs. There are two wanted. Many of them ar* the employees of imall capitalists, whose monsy is invest el in the conveyance*. Other* own the turnouts thetmslves. Sedans and their bearers are hire! at buildings created for ths purpose, and an American who patron- izes them is doubtless reminded of our livery stables. In canton the men who L-arrv theee chair* have a nickname signify- ing "tailess horses." Clever Capture of Burglar*. Paris ii laughing over the undoing of wo extremely smart burglars. Two de- tectives were in the Rue St, Martin. Their attention was attracted to a man pushing a large packing oaM on a cart along the street. The nun was apparently talking to himself. They overheard the remark. "Don't be afraid, old fellow. I will take Ihe shortest out." Arriving at the Rue de Handy, he deposited ths pack- ing case in the warehouse of a merohan named Koux. Ths detective* concealed themselves in Ihe warehouse for >h* night. About midnight a man icauetl from the packing case. H* was provided with a set of burglars' tools, and set to work to demolish the look of the safs. The operation took a long time, but at last thodooi flew open and the robber filled his uocksls with gold and silver. He wii hdr, w once more into ihe cae, which closed upon him. The detectives were in no hurry to handcuff the thief, hut awaited the return of hi* confederate. In the morning he unlimited himself to take away the case tnd was arrested before entering the warehouse. The detectives placed the case on a hand cart and dragged it to the office of the police commissary. On the way they acted the part of the accomplice. When the man in the box inquired: "Is that you?" a detective replied: "Yes, old boy; don't be uneasy. I will take the shortest cut." This ingenious robber was greatly surprised when he arrived at hi* destination to find himself in ths presence of a police commissary Too Promiscuous. i.ittls Oirl (pleadingly)-" I wish you would lave that doll in the window for me until mamma can oome and **e it.' Dealer (genially) " We have hundred* just like it. Little (Jir! (in di w ust) " Thsn I don't want it. ' 'JUJE'BUTTEUfflWIBTER. ARTIFICIAL RIPENING OP CREAM BY AN INOCULATION PROCESS. PreC <>. f Wr.lrraa FalvenUr l eevers Cellar* Thai Will d fer Creasa ! winter Wsuu ik- eetertst roaad Nersaallf IB Cream t nmmmrr Will . 1'ro'. H. W. Conn, in some experiment* in his bacteriological laboratory at Wesley an University, Conn., hit* made a discovery of importance to every oae in- terested in the making of butter. It is wall known that as butter making ha* been conducted it has bean impos- sible to make the best butter in the winter time. In spite of every effort dairy men have been unable to produce from November to May butter equal in flavor t that made in the summer. The latter hie a peculiar flavor, particularly noticeable in June. For thi* reason the beet butter is often known a* " June" butter. Prof. Conn'* discovery will enable dairymen to produce a peculiarly fine quality of " Jine" butter throughout the year. The first step in butter making ii known as ripening the cream. It is a, process) much similar to the fermentation of beer, and is similarly produced by the growth and multiplication of millions of bacteria* which weie originally present in the cream. The*quailty of the butter depend* almost wholly upon the kind of bacteria in the cream, and the reason why it haa been im- possible to make the best butter in winter is due to the fact that the specie* of bac- teria which give Til C I'l' TI.IAK rLAVOB to June butter are not present, naturally. during the cold weather. But they may IM cultivated artificially, and this ia just wha c Dr. Conn has done. Dr. Conn worked for a long time before discovering the particular species of bacteria which has this power, bat finaJly, while experimenting with some butter at the World's Fair.hit upon just the kind he was looking for. Since that tirre he has been carrying on further investigations proving the efficacy of his bacteria and perfecting the methods of its artificial culture. As the result oi bis labor he ha* found that the uacillu* which gives the best reaults aian organism for the artificial ripening of cream I* one which he named "bacillus No. 41 The method by which i: haa been proved that ibis bacillus would du the wurk re- quired was : A half pint of milk was ster- ilized thoroughly by continuous atreamiag. so as to kill any organisms which might be present in it. After this the milk was in- oculated with some bacillus No. 41 which, had been pi spared in the bacteriological laboratory. The milk was thn set slide and the bacilli allowed to develop for a day or two, the object being to increase thr Dumber of bacteria and thus prepare for a large inoculation at the creamery, where the subsequent experiment* were earned . This culture wai poured into six or eight quarts of cream sad ths mixture put into the ripening room. After a day or two it was ch'irued, :he buttermilk being put one side and later iuoculated into the lirgw cream vat. The cream was then allowed to ripen for the normal time and at the normal temperature and then CHl'RXBD AS t'SCAL. Before the churning a small quantity was set aside for inoculation into the mil. day'* cream, the process being thus kept up until the virtue of the original inocula- tion was exhausted. The result of thisexperiment was always the same. The first six or eight quarte of cream gave moderately good butter, but lid not have just the flavor wanted. The first large churning was better. Then 01 each day the quality steadily improved until, after two or three days, there began to be noticed a pleasant flavor not thereat first. I'h soon became very strong n<l noticeable and wa* present in the butter for two or ihree weeks after the original inoculation, the length of time varying with unknown conditions. When the quality began to deteriorate it oould easily be restored by a fresh inoculation from the laboratory, so that there was no difficulty in maintaining it indefinitely. These practical experiment! were carr- ied on at the Cromwell creamery, one of the largest in Connecticut. The proprietors were at first very skeptical as to the viius of the method, but mice the results of the experiments have become known they have become convinced, and are now um>; this inoculation in all their butter making. Several times last year samples ot butter made from the inoculated cream and of some made in the ordinary way were sent to an expert for rating, and in every cue the butter made from the artitically ripened cream was rated from four to fifteen points ahead on the scale of a hunderd. Dr. Conn is at present making arrange- ments for the introduction of this system of inoculation into all the large creanirnee in the United States. The proceaa of culti- vating the bacteria can be carried on with very small expense, and the innculaliou will add almoii nothing to the cost ol the butter. The inoculation will probable b furnished to dairymen in a form much re- sembling a oo 11 pressed yeast oake. So uniform has been tho result of tho ex- periments carried on during the last j jar that the value of this dincovery ir put be- yond the region of exponmentilum, sad bacillus No. 41 takes rank at a speoiei of organism whom artificial UM in the ripen ing of oream will produce decided im- provement in the flavor of Hm butler. It. adds to all grades an especially delicate aroma and taste. No Broken Promises. Rector' For <>nce, a promise mvl* at the marriage alitr is likely to be kp Wife "To what do you refer !" Rector " At a wedding this morning, 1 got the questions mixed and it was the groom who promised to ' love, honor, ud obey.'"