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14 For Woman’s Work. CLEON, THE SINGER, If Cleon sang love songs, Who, who would listen, Sang he of beating hearts. Would sweet eyes glisten ? Cleon is old, is poor, Yet song should long endure, Rising on trembling wings, Upward its spirit springs , Till, in a rapture wild, Bursts the full measure, Joy, bliss and melody— A soul-born pleasure. If Cleon told love tales Would Clytie fear it ? Blushing all rosily, Linger to hear it ? Is Cleon worn and old ? Some hearts are never cold, Passion lives in the eye, Whispers when Love’is by Till its great fervor, warm, Bursts bonds that sever, .Toy, bliss and ecstasy, Living forever. Elizabeth Cherry Haire. ; - ww|a jh I™,f rwi gft For W Oman’s Work. |H DIRECTIONS FCR FREEZ ING CREAMS, ETC. ■ iH| Infreezinsr creams, etc , there ggt are three essential features to be HI v ’ ew : rst to 9ee that 'WIaS the ice is finely crushed, for the finer it is crushed the quicker it ■Ki melts, and in changing from a solid to a liquid it absorbs the heat in the cream. Second, to add the right proportion of salt, which is about one part salt to three parts of ice; the salt also hastens the me ting of the ice and the freezing of the cream/ Third, to have the cream stirred constantly while freezing, so that all parts may the sooner come in contact with the cold surface of the can and become chilled. To crush the ice, place in a coarse coflee sack and pound with an axe or mallet; when pounded until the lumps are about the size of a hickory-nut, set the freezer properly in the tub and pack by placing around it, first a layer of ice about three inches thick, then a layer of coarse salt—rock salt is best, but any will do—then ice again, then salt, and so on until packed full; then nound down with a stick to make solid. If your freezer is properly made, the out -lit for the water will be just below the top of the can, and may be left open all the time; but if, as is the case with many freezers, the outlet is at the bottom, the outlet should be stopped up, drawing oft the water only as is danger of it running into the can. When the freezer is well packed, turn the cream into the can, replace the cover, and begin turning the freezer, adding more ice and salt as needed. When frozen, remove the beater, scrape off the cream from the sides, beat well for several minutes with a wooden paddle, replace cover, fill the hole with a cork, cover with a piece of old carpeting, or a part of an old quilt wet in salt water, and let set an hour, at least, as creams are much richer and better if allowed an hour or more to ripen. Ice-creams are more at tractive if served in fanciful shapes; these are made by the use of molds. After the cream ’s frozen in the usual way, place in molds ard bury in pounded ice and salt until ready to serv?, being very sure that the coveis to the molds fit closely, and fit Unlike the Dutch Process No Alkalies J —OR Other Chemicals are us ®d i n th® preparation of W. BAKER & CO.’S I I Breakfastcocoa i'l ' f I V which is absolutely fpure and soluble. iq ' ? ?f[ | It has more than three t lines 11 I j. | the strength of Cocoa mixed u<l J»with Starch, Arrowroot or Sugar, and is far more eco- * nomlcal, costing less than one cent a cup. It is delicious, nourishing, and easily DIGESTED. Sold by Grocers everywhere. W BAKER & CO., Dorchester, Mass. over and not into the mold. When ready to serve, remove the cover of the mold, turn over on a plate, let set a moment, when the warmth from the room will melt the cream sufficiently for the mold to be lifted, giving you cream that is pret ty and dainty enough for anyone. DELICIOUS ICE-CREAM. Take two quarts of perfectly fresh sweet cream, eight eggs, two cups sugar, and about two tablespoonfuls of either lemon or vanilla extract —the amount will depend upon the strength and purity of the ex tract. Scald the cream. Beat the yolks of eggs until creamy, add sugar and beat more; beat the whites well and add to the yolks and sugar, pour in the cream, and cook in a double boiler like a custard; strain; when cold add flavoring, and freeze. This may be made without cooking, and is very good. EGGLESS ICE-CREAM. Use cream and sugar in the proportion of one cup sugar to each quart of cream — not too thick—with flavoring to taste; pre paring it in any of the following ways: First: Stir the sugar into the cream until dissolved, add flavoring, and freeze. Second.—Whip the cream until a quart of froth may betaken off, mix the sugar and flavoring with the remaining cream, and pour in freezer; when partly frozen add the whipped cream and finish freez ing. This is very fine. Third.—Scald the cream in a double b iler, melt the sugar in it, and when cold add the flavoring. Or, part milk may be used, thickening it with flour —using a scant half cup of flour (wet with a little cold milk) to a quart of milk; let boil ten or fifteen minutes, and just before taking from the fire, stir in two cups of sugar; when dissolved, strain, and when cold, add one quart of cream; flavor and freeze. ICE-CREAM WITH GELATINE. Make a boiled custard of one quart of milk, four eggs, one and a half cups sugar; to this add a tablespoonful of gelatine dis solved in a half cup cold milk; let the cus tard cool, put in a freezer; as soon as it be gins to freeze, add one pint whipped cream and flavoring. PLAIN ICE-CREAM. One quart new milk, one egg, one table spoonful corn-starch; heat the milk in a double boiler, then stir in the corn-starch, mixed smooth in a little cold milk; let it boil one or two minutes, then remove from stove, cool, and stir in the egg and a cup of sugar. If to be extra nice, add a pint of cream and a half cup of sugar, strain, and when cool, flavor and freeze. LEMON OR ORANGE ICE-CREAM. Squeeze the juice from a dozen lemons or oranges, make thejuice quite thick with sugar, stir into it,very slowly, three quarts of cream, and freeze. COFFEE ICE-CREAM. Steep one-fourth cup of ground coffee in one pint of «ream or milk, twenty min utes; remove and let settle; pour off care fully, strain, and add to it one pint cream, and one cup sugar; freeze. STRAWBERRY ICE-CREAM. Sprinkle two cups of sugar over two quarts of strawberries; mash well and rub tnrough a sieve; to this juice add one quart cream, and sugar to make quite sweet; freeze, and when beginning to set, stir in lightly, one pint whipped cream and a handful of whole strawberries sweetened. Preserved strawberries may be used in stead of fresh ones, but if so, the juice of one lemon added will be an improvement, as the berries are usually too sweet. Rasp berry ice-cream may be made after the same rule. PINE-APPLE ICE-CREAM. Take two large, ripe pine-apples, pare, core and slice thin or chop fine, and sprin kle with one pint of sugar: let stand two hours, then press through a strainer as much of the pulp as will go through; add to this three pints of cream and one pint sugar; freeze; when about half frozen, add one pint whipped cream. Peach, apricot, banana and baked ap ple ice-cream may be made after the same rule, and will be found excellent. fruit frape.es. Line a mold with vanilla ice-cream, fill the center with fresh berries, or fruit cut in slices and sweetened, cover with ice cream, pack in the usual way for half an hour, enough to chill but not to freeze the fruit. CHOCOLATE ICE-CREAM. Scald one quart of new milk ; beat three eggs till creamy, add one and one-half cups sugar and five tablespoonfuls sweet chocolate rubbed smooth in a little milk, beat well for a moment more, place over the fire in a double boiler until it thickens well, stirring constantly, set off, add a ta blespoonful of thia dissolved gelatine, and WOMAN’S WORK. when cold, place in freezer; when it begins to set, add a pint of rich cream well whip ped, and a teaspoon of vanilla extract. A very pretty mold of chocolate and vanilla may be made by freezing in separate freezers, then divide a mold through the center with card-board, filling each divis ion with a different cream; pack in ice and salt as directed. A chocolate fruit ice-cream is nice, and is made by adding to the chocolate ice-cream a cupful of pre served strawberries, peaches, or any other preserves cut in fine pieces. NUT ICE-CREAM. Os nuts one may use filberts, chestnuts, hazelnuts, peanuts, English walnuts, hickorynuts, pecans, cocoanuts, almonds, or any nuts not too oily. Shell and blanch the nuts; then either boil till soft, mash to a pulp,and press through a strain er, or roast slightly, chop, pound to a paste, and sift. Then cook the nut paste with the cream, using any of the recipes given for ice-cream, allowing one cup of nuts for each quart of cream ; or the nuts may be chopped fine, sifted or not as you choose, and stirred into the cream when partly frozen. Ice-creams made with nuts should be salted a little, in fact, many peo ple consider any ice-cream better with a little salt added. Nut ice-cream requires a longer time to freeze and ripen than other creams, owing to their oily nature. BISQUE ICE-CREAM. This may be made from any recipe given for cream, flavoring with almond, coflee, vanilla, caramel or lemon. For each quart of cream add one cup of crumbs of either angel cake or fruit cake, meringues, coeoanut cakes or macaroons—some use any fancy wafers. PISTACHIO ICE-CREAM. Prepare (four ounces to each quart of cream) pistachio nuts, as directed for nuts in nut ice-cream. Flavor with vanilla and almond. Color cream a pale green with spinach sugar. Use any recipe given for the cream, and freeze as usual. A spinach coloring may be made as follows: Wash, drain and chop or bruise two quarts of spinach, squeeze the juice out through a coarse cheese-cloth. Heat the liquid gently, stirring all the time, and as soon as the green coloring separates from the water, pour it through a fine cloth. The green curd will be left on the cloth; spread this green pulp on a plate, dry, and mix with The Big Bargain Book Combination. A LIBRARY IN ONE VOLUME. _ Fourteen valuable books printed and bound as one. A mine of knowledge Pleasure. One of the most useful, instructive and entertaining books the century has produced. Either one of the fourteen book* of which this unique volume is composed would be a fair equivalent for the price charged f 9- r them all. Fourteen entirely different books, on widely varying subjects all bound together in one volume, makes not only an Immensely valuable and interesting book, but a genuine literary curiosity. If for no other a c °py this singular book should be in every library as a curio to sliow what can be done in the art of bookmaking. The real value of this however, lies not in the fact of its being the most unique and curious book on earth, but in the character of its contents. Critical indeed must be t de petson who will not be deeply interested in one or more of the following fourteen books which this volume contains . ® - No. ft—Practical Rules for Knitting and Cro its Songs, with words cheting. A large and choice collection, in and music. eluding dozens of beautiful edgings, laces and No. 2—40 Popular Comic fancy articles. Songs, Including No. 10—The Mystery at No. 2. A Novel. By the ESflfrdkSis*<» s -4 °f tbe B reatest Author of “ Nora’s Inheritance.” with words and No. 11—Floral Talks. A Manual of Floriculture. No. 3—31 Popular Irish Songs, with words and Mw"ers RVST ° N - ° f tO music. “Sung the world over.” m No 4—4fi Rnnos fmrn a™**., No. 12—Medical Talks. ByR. Raum Boyle, A.M., with words and music * Popular Operas, M D A complete and trustworthy medical ~ Tloo . L t 4 . « , « f adviser for every home, with prescriptions for or the Latest Popular Songs, with all common ailments and diseases. words and music. z .. , „ Nn iunna *. i r. No. 13—The Reliable Cook Book. By MarciaL. x P r P5 men^a l Stitches in Watson. A choice collection of tested recipes Embroidery. Illustrated. for delicious and inexpensive dishes for break- No. 7—The Silver King. A Novel. By Paul A. fast, dinner and supper. Dragorius. Illustrated. A Fascinating Story. No. U-A Bride from the Bush. By E. W. Horn- Bachelor s Love. A Novel. By Henry ung. Illustrated. A tale of Australian life. One v. McClellan. Illustrated. of the finest novels ever written. fourteen books named above are included in the Biff Bargrain Book. Combination* Itis well printed from new plates, with handsome covers, and Ts a revelation in the Qfi PCIITQ art of book-making. One copy will be sent to any address, postage prepaid, for only OU UkNlOt f< The only complete and trustworthy book of the kind published.” THE RELIABLE COIN AND STAMP GUIDE, ■ Few people have any idea of the value of old, rare, odd and obsolete coins fiEßeaffiffsaea and stamps. Did you know that a Boston TWENTY T UnilOlUh shoemaker sold a collection of coins for I "till I I nUUdAHU nm I ADQO Did you know that some rare Am- Ciy m|unnr;n (M S? A '©£ UULIaAnw f erican stamps are worth as high as wIA nUHUAEU tatg «Sa, |gl FjftJ I BBQ EAAU O I s a fact tliat tile rare 1 863 quarter is F'SLtfWff.Jflwl UULLAnO EAwn f worth $300.00. the 1823 quarter is worth $25.00, the 1804 silver dollar is worth $300.00, half cents made between 1840 and 1850 are worth $3.00 to $5.00 each, the large old style fHwSnwßJffil copper cents are worth as high as $6.00 each. Some issues oi Continental and Confederate bills are rare and valuable as well as certain pieces of fractional currency or “script.” Besides these, many rarities in half cents, cents, three-cent pieces, half dimes, dimes, twenty-cent pieces, quarters, half dollars and dollars are worth a big premium over face value. The Reliable Coin and Stamp Guide gives accurate information, and you may depend upon it. While a great many people collect, old coins, there is more demand for rare postage and revenue stamps, and some comparatively recent stamps are now scarce. Collections of stamps often A TUAIICAiin flfil I ARC Stamps from letters sent during the war, sell as high as A I nUUwAnU MUhLHilui revenue stamps from patent medicine bottles, match wrappers, old documents, etc., Aft AEMTQ TA CIA AA ADIEAE are in great demand, and are worth from IU VCn I v IV SIU,UU ArlEvEl Look over your old letters in the garret and elsewhere; perhaps you may find some rare things. This book gives all particulars, with prices, pictures, etc., and gives addresses of reliable firms QDAT A ACII No matter if you handle but ten cents CVEDYDAAV liCEAQ IT who buy them for drUI uAwlli a day you should have this book. EVEAIDUUI HEEUwlls Farmers, Storekeepers, Clerks, Mechanics, Agents, Postmasters, Doctors, Lawyers, in fact . it will be found more than necessary. It is worth its weight in gold to any wide-awake person. Boys and girls should send for it and explore attics and cellars in search of old letters, which may contain rare stamps. Who knows? A small fortune Zji'K? /tfe; may be in your very midst. Do not write for particulars; do not ask ques- f W. ' v ?“a\ tions; do not send us the coins or stamps, but get the book. It tells all. Zlrf. Where you can sell them at. prices given, what, they are. what they look like, and S itffSjjHgrtlWlWftlffllfrt why they are rare. This book gives reliable figures only: no iH^vt£sßl fictitious dates or values whatever. It is issued under the Wt-J-. .ihi'lSsa ZnoK supervision and authority of the greatest stamp and coin collec- tWT*-, Ew North America. SATISFACTION GUARANTEED, WqOpW Price, 25c. per Copy, postpaid. PROGRESS PUB. CO., Athena. Ca. NORFOLK ACADEMY— IBO4-1893. Re-organized 1882. 11 Six teachers; 130 students. Prepares for Johns- Hopkins, University Virginia, etc. Room for two boarders. Home comforts. R. W. Tunstall, B. A. Un. Va.) Principal, Norfolk, Va. NEWMAN’S MANDRAKE LIVER PILLS CURE 11 Indigestion, Constipation and Sick Headache. Purely vegetable. Never gripe. By mail 25c. New man, 17 Park St., Canandaigua,N. Y. ADVERTISERS fresh names and addresses of Farmers, also Md. White Teacher’s Directory, containing 2000 fresh names and addresses of Teachers. Published and for sale by L. E. Price, Box 8., Damascus, Maryland. The Baby’s Comfort. The Mother’s Friend. ft. Dr. Fahrney’s Jftgk TEETHING SYRUP For all baby ailments; / WvY****^> ' x prevents Cholera Infan "' A' turn; pleasant to take ’ / ' i and perfectly harmless. ’ . ■> 25 cts„ at Druggists. AN EMINENT PHYSICIAN lA says that he is using in his practice Truitt's Vegetable •sjff"fe?/ Lozenge for Dyspepsia with LX XX. L the most happy results, where ~V °ther medical agents proved unavailing. Every druggist and storekeeper should keep them. Price 50c. a box by mail. Agents wanted. J. F. Truitt, Bridgeport, N. J. ft |s2stossOg7£ VS* Gentlemen, using or selling “Old Reliable Plater.” Only W\ practical way to replate rusty and «■>* worn knives, forks, spoons, ete; 11 quickly done by dipping in melted I i* metal. No experience, polishing Vv Wnwhk or machinery. Thick plate at one operation; lasts 5 to 10 years; fine finish when taken from the plater. ■' Every family lias plating to do. Plater sells readily. Profits large. „ H ’ll W. P. Harrison & Columbus,O. A CHANCE TO MAKE MfiNEY. ®I have berries, grapes and peaches, a year old, fresh as when picked. I use “ Hood’s improved process do not heat or seal the fruit, just put it up cold. Keeps perfectly fresh, and costs almost nothing; can put up a bushel in ten minutes. Last week I sold directions to over one hundred families. Any one will pay a dollar for directions when they see the beautiful fruit samples. Fall and winter are the best time to sell directions, so people can ex periment and be ready for next fruit season. As there are many poor people like myself I consider it my duty to give my experience to such, and feel confident anyone can make one or two hundred dollars arouim home in a few days. I will mail sample of fruit ano complete directions to any of your readers for 19 two cent stamps, which is only the actual cost of th( sample, postage, etc., to me Mrs. Henry Griffith, New Concord, Ohm