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ggdg A Hint to Wheel\vom<*n. A suggestion worthy of considera tion, especially by women who go in for something more than “show riding” in the park, is made by an English bicyclist. He remarks that, in view of the numerous cowardly attacks which have been made on women cy clists in the country highways, it would be welt to provide themselves with an ammonia gun, a recent invention which has probably sprung up, as such things do, simultaneously with the demand. A charge of ammonia m the face can scarcely bo construed, even by the most foolhardy, into an invitation to “come on” in any but the most sarcas tic. sense, and would speedily demolish the hopes of the budding highwayman, —New York World. White Wool Skirts and Silk Waists. Taffeta silk waists worn with white woo! skirts are popular and effective. They are much more striking than the ordinary shirt waists, although they are without trimming, except occasion ally narrow tucks laid in clusters from the shoulder to the bust, and some times tucked sleeves, which may be a characteristic feature of these waists. They are worn with stick collars and ribbon, metal or leather belts. The ribbon belts are the prettiest, and are made with ribbon put twice around the waist and tied in a long bow’ at the side. Bright colors are preferred— reds, bright rose, pink, light blue and China blues. Green is not universally worn, but is also fashionable. The skirts have no trimming, but are made up in silk and show the perfection of cut and “hang,” and the waists also bear the mark of being made to order, so it is small wonder these costumes are at present much the fad. They are by no means inexpensive, and are go satisfactory that few can resist them. —Harper’s Bazar. I'sc of White Silk. The use of white silk is one of the important and novel developments of the present season. Until of late years white satin and white silk were not considered at all suitable for mqrning wear, but it is not so uow. Paraso's are made to match the vhito gowns, though these are generally unlined, while the frocks are elaborately lined with some gay color. Sometimes the yokes of white gowns are embroidered with cord or covered with guipure. One white Bilk toilet seen recently was trimmed at the hem with seven very closely set rows of black velvet, then a palpable divison and live more, and then three; this trimming constituted the yoke and the belt. People are be ginning to realize that peach color is ('harming for summer dresses. It is trimmed with white chiffon, bouil lonnes and lace and w ith black velvet.. Blue and black, shot, light and dark, is fashionable, and white muslin dresses, trimmed with deep Vandykes of black lace insertion, are carried from the waist to the hem, w’hile bows of lace are also appliqued on these thin materials. Green is a favorite trimming to pink, while so far as de signs go nothing is more popular than the skirt entirely covered with small flounces to the waist. A Business Woman. Mrs. Nellie Kimball has demonstrat ed the good results of industry and business circulation. Six years ago, in the beginning of her widowhood, she decided to continue the business left by her husband, this being a coal and wood yard, situated near the shore of Lake Erie, entirely away from the active portion of the town. She was a young woman, had just recovered from a long illness, and did not feel equal in any way to the work before her, but she went bravely in. Under her excellent management the busi ness has grown, and is now large and thriving. In addition to a good local trade she has the contract for supply ing all the coal used by five dredges employed by the Government for cleaning the harbor. The contract calls for about 3000 tons. She has to “coal up” two or three dredges every evening. She is her own and only bookkeeper, weighs every ton of coal sent out from the yard, hires and dis charges the men and gives personal attention to the care of her horses. Her days are filled with work, which begin at 7.30 a. m. and ends at irregu lar hours in the evening. Quite re cently she has added a farm of eighty acres to her business cares. Mrs. Emma Hamilton is the owner of a large coal and wood yard. She also sells drain pipe, fire brick, tiles, ce ment, etc., has a trusty man in her office, but oversees the books and her business generally herself. Besides this she was President of the Woman’s Educational and Industrial Union for three years, when she retired on ac count of business and family cares.,— Boston Advertiser. The Old-Fashioned Woman. “When one judges truly what it is to be ‘old-fashioned’ in some of the modern ‘progressive’ ideas, it does not appear so bad,” writes Edward W. Bok, discussing “On Being Old- Fashioned” in the Ladies’ Home Journal. “It may be true that one who refuses to be so essentially ‘mod ern’ in all phrases of life misses some things. But then these ‘progressive’ spirits seem to miss some things, too; they seem to miss in about everything they do, and incidentally miss, as well, the true aim and essence of life. And there are often strong compensa tions in the attitude of the ‘old-fash ioned. ’ It brings fewer after-regrets; fewer pictures one wants to blot out. An indifference to healthy progress is injurious to any one. But when pro gress seeks to improve upon those ele ments in life which are God-ordained the wisest of us are those who stand still or fall out of the ranks. There are some things in this world which even the wonderful genius of this een jury cannot improve upon. They were fashioned by n skill lieyoud our ken. And we would better let them alone. ‘Forward,’commands the old proverb, but then it adds, “b it not too fast. The cautious woman, the home-loving woman, the woman fond of her children, and with a belief in God, who gave them to her, the woman of pure heart and good purpose, the woman who loves and is beloved, need never he disturbed that she is called ‘old-fashioned.’ Perhaps she is. But it is no disgrace to be ‘old-fashioned’ in some things. She is truer to her womanhood by being so. And she is always in good company.” Where Weight Tells in Woman. “Whenever I hear woman complain ing of growing too fat,” said the re turned traveler, “I think to myself that Mark Twain was right when he said everything on this earth was ow ing to the point of view. In all Eastern countries the men have a de cided preference for moon-faced wo men. If there is one thing that a Moor or a Turk admires more than another it is a woman whose counten ance is broader than it is long. In the language of the American small boy, he dotes ou a girl with a pie face. The Orientals are far more solicitous as to the number of pounds then* prospective brides weigh than about the stock of accomplishments they possess, “In fact,” he went on as the three stout women who composed his audi ence grew more interested, “there are villages throughout the empire of Morocco and in Tunis where most elderly people are professionally en gaged in the pursuit of fattening young women for the matrimonial market of Barbary. How is it done? The process is long and sca-siekness must be tame by comparison. It be gins before a girl is in her teens. Her hands are tied behind her every day. During this time her master stands over her with a matraque or big stick, and her mistress at short intervals pops into her mouth a ball of couscons sou. This is a maize porridge, kneaded stiff with grease. The ball is mado large enough to be swallowed without, the patient’s choking. Do the girls rebel? Certainly, hut they are compelled to submit to the fatten ing treatment in the end, so most of them resign themselves quietly to the torture and gulp down the sickening balls rather than be beaten black and blue. I should think that stout; wo men the world over, instead of com plaining so much of the burden of flesh, would be thankful to think that they grew fat Stoutness is also considered the essential point of female beauty in Brazil, and the greatest compliment that can be paid a Brazilian lady is to tell lier that she grows fatter every day.” “Fool!” ejaculated the three in saccato unison, and the returned traveler smiled and began to talk of something else.—New York Sun. Fashion Notes* Gold and jet are commingled on black chiffon bands. Revers of ecru lion, with ribbon bows and lace insertions, form a pret ty garniture. Revers, lined with white, cream or ivory silk, accompany most of the cor sages for day wear. An exquisite bodice is of the novelty rose silk, shot with white. This shows beautiful when kilted. Violet and pink in all their shades, blues and light greens are still in high favor for hats and turbans. Among the vivid colors in vogue for garniture, orange continues very pop ular. Orange velvet is lovely with fawn cloth. An elaborate passementerie for even ing costumes is composed of metal cords that provide a setting for colored stones and jet beads. The new mourning parasols and “en tous cas” are rich and distin guished, with their handles covered with tiny pearls and very fine cut jet. Nun’s veiling, another modish ma terial, is made over bright or light silk, and has for garniture lace, gauze ribbons in flat rows and lace appli ques. The gown of grenadine or ladies’ cloth with soft, silky surface in navy blue is a great favorite; the trimming consists of vivid grass green in the form of belts and closely-pleated chif fon ruches. Plethoric purses are going in liber ally for lniings of the very new and exquisite taffeta silks in cheeks aud stripes. The new Roman stripes are exceedingly beautiful, retailing at eighty-five cents. For lining the closer weaves of can vas, etamine and similar materials, the fair shopper, who will not indulge in the luxury of a pure silk lining, seeks the finer sateens and silk-finished ba tistes. The lattef, in blacks, are par ticularly soft aud pretty, and show a faint watered pattern. They are a yard wide, and the price is only twenty-five cents. A novel idea is to face the lapels of dark cloth jackets or vests with finger wide Hillings of taffeta, for which stem and laurel green or currant red are among the chosen colors. These frillings are put on closely together, so that they lap each other slightly, in horizontal rows, usually, and this dec oration, as a rule, extends to the in side of the standing colar. The draped hat will be in the front rank of popular favor this season, and with good cause, for certainly nothing dressier, more becoming or more chio can be obtainable than one of these with soft crown of velvet, silk or cloth, with brim of fancy braids or fur, and trimmed on the sides with flowers aud plumes. On mauy of them brilliant buckles and pins are used to fasten the flowers and feathers, .. ..... ‘"' r ' r THE CHIN AS AN INDEX. A Face-Header Telle What He Thinks of Some Vten’e Featuree. When a face-reader was asked for his opinion of an article, “The Chin as an Index,” printed in the St. Louis Clinique, he replied: “The thing is unscientific. The writer says the protruding chin marks the get-there type of man; that the broad chin denotes dignity; that the dimpled chin denotes coquettishness; that the reheating chin is the chin of failure, and that the other kinds of chin which he describes stand for the other traits of character which he as sociates with them. His statements are unsupported by proofs or illustra tions from life or from pictorial art. Had he given the names of people, notably historical persons, rather than contemporaries, having chins of • the several "varieties spoken of, his de scription of the traits of their posses sion would have been more entertain ing; for, in each case presented, one could have formed his own opinion as to the correspondence between the feature and the mental quality which he seeks to associate with it. Cortez, for j example, Cromwell and Peter the Great were certainly men of the get there type, but he would hardly say that they had protruding chins. “So also in regard to the other kinds of chin, from the dignified and the co quettish to the executive and the hum ble, I would say, let him show me the portraits of some pf the parties whose chins give confirmation to his theory. My own study of the pictured features of the eminent men of past and present times has led me to believe that a face reader must be very wary when he makes remarks upon the chin as an index to character. I could refer you to the features of plenty of men who are yet among the living. There was in New York last year a famous Chi nese stateman of the get-there type, Li Hung Chang, not very yielding or helpless or easily discouraged; yet no one who saw him while he was here failed to observe that he has a retreat ing eliin, one which retreats almost out of sight, so that not even his best friend would speak of it as protruding. What about that? Again, it will be admitted that Bismarck belongs to the get-there type of humanity, and yet his chin falls behind the frontal line and also the line of the molar bone; it is far from protrusion. Look at the chin of ihe pugilist, Fitzsimmons. “I could take up all of the kinds of chin described in the Clinique’s arti cle and show you that plenty of the people who have any one of the kinds do not possess ttie mental or moral character set down over against it by the writer in that periodical, who must he a very poor sort of face-reader. “There are physiognomists who, after studying a man’s features from his chin and nose to his upper story, can make a pretty fair guess us to the nature of his invisible traits. But they cannot always be sure that they get things right, and everybody knows that they often get things wrong, more especially when they ha ve not previous ly hud any knowledge of the man’s life or idiosyncrasies. I repeat that it is very hard to get at the characteristics of any one’s mind by bis chin; and, in truth, it is not easy to get at them by any or all of the lineament s of his face. Many a great man has had features which would very surely lead the sharpest physiognomist to draw erron eous conclusions from them. Who, upon seeing the face of Thomas Car lyle, without knowing of his works, would ever have taken him to be the great thinker that he was? “There have been plenty of heroes whose looks were misleading, and lots of poets whose features could not be made to rhyme; and some saints whose faces would never remind you of a cherub; and any number of other peo ple between whose facial conformation and mental traits it would be impossi ble to trace the correspondence. I know a strong character who has a neck of no account, an anomalous mouth, inexpressive eyes, a narrow brow and not much of a chin; you couldn’t guess what kind of a soul he had by looking at him. A witty writer once said that if Cleopatra s nose had been shorter, the face of tiie world might have been changed; and perhaps it, might. Look at that fea ture in Socrates, or in some of the mummied Egyptians who were once lords of the Nile, or in several of the English kings, or in nearly all the il lustrious Chinese, or hi most of the Finnish bards, or in squads of the German princes. I have seen a pic ture of Captain Kidd, once famous as a pirate, and it seemed, when carefully scanned, as though genius were there, i t was said of Mirabeau that he \\ as ugly enough to be the nephew of the Old Serpent, Thus things were and thus they are yet. So it goes all along in history, and'all through the inscruta ble apparition of time. “You had better throw into your waste basket the article of the incon sequential speculator in the Clinique who talks about chins.” Arctic Game. The rabbit supply is now reinforced by hundreds of thousands of frozen rabbits from Australia, and the price of home-bred rabbits lias fallen in con sequence. In spite of the murderous destruction of sub-arctic game, the re gions from which it comes are so huge and the facilities for catching it, for freezing it, and transporting it by sledge so great, that we may expect the supply to be larger eacb year than less. It seems incredible, but it is true, that Russian game can be brought from St. Petersburg to Leadeuhall Market at a cheaper rate per ton than Surrey fowls can brought from Horsham to London. The Trans-Siberian Rail way will tap another enormous game area, and the supply from the two ex tremes —the tame peasantries of Eng land and the uninhabited forests of the sub-arctic continent —will continue to stock our market. Frozeu pheas ants aud other game are regularly brought into London market from Pekin. —Cornliill Magazine. Lizards Thousatids of Years Old. An expedition sent out on May Ist last to Wyoming by the American Museum of’Natural History to search for fossils of extinct reptiles has un earthed specimens which .will enrich the scientific treasures of that institu tion. Dr. Wortman and Mi’. Brown have found two gigantic lizards, each about fifty feet long. They lived many thousand years ago. MOVING A GREAT CROP. HOW THE WHEAT OUTPUT OF THE COUNTRY IS MARKETED. Money, Muscle am! Machinery Unite to Transport Half a Billion Bushels of the Holden Cereal to the Seaboard- Unique Features of the New Elevators. Tt is estimated that the wheat crop of the United States for the present year will be almostsoo,ooo,ooo bushels, and that 21)0,000,000 of this will be de manded by Europe. An ordinary freight car will hold 1000 bushels of wheat. It will require 500,000 cars to move the present crop; coupled together in a single train they would reach from New York almost to San Francisco. A fleet of 1500 ordinary grain carrying vessels will hardly bd enough to transport to Europe the part of the crop that will be exported. If the Erie Canal gets only its usual share of the grain carrying business, 10,000 canal boats will be filled with wheat, enough to make a tow half as long as the canal itself. If we put the figures in the form of dollars and cents the array is even more’striking. Half a billion bushels of wheat at sixty cents per bushel— the average price that, the farmer is re ceiving—means $111)0,000,000. But this is not all. To convey the grain from the fields to the Atlantic seaboard costs about twenty cents per bushel. On the portion of the crop which must he moved half across the continent this will mean tens of mill ions of dollars for the railways and elevators, lake vessels and canal boats, for the commission man and the la borer. Europe must pay well for all she takes, and that means $150,000,- 000 or more coming across the Atlantic to pay for American wheat. This rich bounty, so great and so wide-spread, is not won without a vast expenditure of human effort. The way in which this flood of yellow grain is moved, controlled and directed is highly interesting as an object lesson in modern industrial development. It is interesting, too, to note that if the present crop is the largest of recent years the facilities for handling it are also most perfect. This year, 1897, has seen the largest harvesting ma chine, the most gigantic elevator ever built. Out in Bedlands, Cal., they have been cutting grain this season with a harvester that is truly a mammoth of its kind. It has a cutting bar over fifty feet in width, cuts the grain, threshes it, ties it up in sacks and turns out hundreds of these sacks per hour. In going a mile this machine reaps nearly ten acres, and does more work than our grandsire, with his cradle, scythe and flail could in a whole season. This is tiie starting point of the wheat on its journey marketward. The sucks that are thrown out by the great harvesters are gathered up in wagons and driven off to the nearest railway station, whore they are dumped into grain ears or small storage warehouses. A grain car is an ordinary box car fit ted with an inside partition and an extra door of planking that, can be let down, making tiie ear perfectly tight. The cars from the various branch lines are hurried off as soon as loaded, to one of the great transfer stations, of which Kansas City and Duluth are perhaps the largest. There itis turned over to tiie big trunk lines or lake ves sels for tbe next stage of the journey. There are two great wheat routes from the west to the Atlantic sea board. ()ne is a water route via the great lakes and tbe Erie canal, and the other is a land route via the four great grain carrying trunk lines. The former is the cheaper and the latter is the more expeditious, and the compe tition between the two prevents the prices of transportation from rising to an exorbitant height. Tiie larger part of the grain moved between Duluth and New York City travels by a com bination water and land route, in big steel freight boats down -the lakes to Buffalo, and thence by. rail to New York. The lake rate from Duluth to Buffalo is 2J cents per bushel during the busy season, and, as tbe newer grain ships have a carrying capacity of 160,000 bushels, the business is a profitable one for them. At present there are nearly 700 ves sels which are engaged, for a part of ihe season at least, in carrying wheat on the lakes. This is more than are employed in moving the export crop across the Atlantic, and what may seem more surprising, the largest lake vessels are considerably larger than the ordinary ocean craft engaged in the same line of work. At Buffalo the grain that is brought down the lakes again passes through the elevators for reshipment to New York and Boston. Its fortunate posi tion has made Buffalo one of the greatest grain ports in the world. Two new elevators, which are now in pro cess of completion there, are the largest in the world, and embody some new aud interesting arrangements for the handling and storage of grain. The larger of these is the Great Northern elevator, which will have a capacity when completed of 3,000,000 bushels. The other will be known as the electric elevator, and is being built for a capacity of 1,000,000 bush els, with the probability of enlarge ment to 2,000,000. The unique feature of these new ele vators is that in them the old-fashioned wooden bins have been abandoned. Their place has been taken by a series of gigantic cylindrical steel tanks. In the Great Northern elevator there will be three rows of these, with ten tanks in each row, each with a capacity of 100,000 bushels. The steel bins will be eighty-four feet high, aud will be so arranged that they can be hermetically sealed in order to protect the grain from moisture. Between the rows of lofty steel bins will be smaller storage bins, into which the grain will first be moved from the vessels and afterward elevated to the larger bins by the usual cup method. The method of discharging the grain is equally in teresting. The huge steel cylinders are raised above the floor and rest on square steel columns. Their lower ends are bowl-shaped with a valve at the lowest point so that by simply moving a lever the grain will run out and can be conveyed by steel tubes to cars or boats without the use of hoisting ma chinery. Every bit of machinery in the new elevators will be run by elec tricity from Niagara Falls, and 1000 horse-power dynamos are now being built for the purpose. From Buffalo the wheat travels East* ward again by canal and rail. At the seaboard the grain is weighed, in spected and graded, and takes its final transfer to the ocean vessels, In New York harbor this transfer does not take place directly, but is made by means of barges. The cars containing the grain are run into the elevators; again the leg of a long chute is let down into the car and the iron cups carry the grain in a steady stream forty, fifty or sixty feet to the top of the building, where it passes under the eyes of the weighers and inspectors. Wheat is graded according to its weight per Winchester bushel. Tim hopper bins have a certain capacity in bushels. The weigher sets his scales at the mark required at No. l-or No. 2, according to the grade to which the wheat is sup posed to belong, and when the liar lifts he moves a lever and lets the grain run out into the bin prepared for that par ticular grade. From the bottoms of these same bins streams of wheat run into another set of weighing bins, and thence into the barges that lie alongside the ele vator. These barges are then towed alongside the ocean steamers which are to carry the grain to its destina tion. Here another elevator, this time a floating one, picks up the grain, passes it along to another set of weigh ing scales and thence into the ship’s hold. The numerous weighings to which the grain is subjected act as a safeguard for the different companies, as any discrepancy greater than the one per cent, lost in dust and in the process oi handling would require an explanation, and would indicate that somebody had made a mistake. When the wheat passes out of New York harbor it ceases to pay tribute to America, but in tbe course of its travels from the plains of the Dakotas to the Atlantic tides it gives employ ment. to thousands of Americans, and scatters its golden increment broad cast over the land.—Robert Earl, in St. Louis Star. FORGERY IN BIBLES. ISo£Ufi Handwriting of Marlin Initlicr Falincd Ofl Upon the Credulous. Barnum was right when he made a certain statement about a fool being born every minute. This was exem plified in Europe the other day, aud now scientific and antiquarian circles in the Old World are wondering how they happened to be buncoed. All Europe is discussing, and per haps cussing, the trial ’of Hermann Kyrieleis and bis wife Anna, who are accused of having forged the hand writings of Martin Luther on an ex tensive scale. The man did the forg ing and the woman sold the alleged specimens of the great reformer’s handwriting to antiquarians, muse ums, and even to the German Govern ment. The scene of the forgery extends over sixteen of the largest cities of Germany, Austria and Italy. Kyriel eis had a remarkable faculty for forg ing and put it to a unique use. His method was to buy old Bibles of the time of Luther and then to write a dedication to some imaginary friend and to sign Luther’s name to the screed. These Bibles were taken by the wife, who invariably spun a woful yarn of poverty to tbe prospective buyer. In this way the couple man aged to dispose of hundreds of forged documents. Everything went as smoothly as the proverbial wedding bells, until Ky rieleis made a fatal error. He bought a Bible ami forged the usual inscrip tion. Then he sold it. The buyer happening to look at the date of the book discovered that it had been printed in 1770, some 250 years after Luther’s time. Kyrieleis. was arrested, and then a flood of his forgeries came to light. From every part of the Continent came Bibles with Luther’s inscrip tions, and things looked very black for the accused couple. It was then that tiie man’s ingenuity took another turn. He shammed insanity so well that he was acquitted of the crime on that ground.—New York Journal. The Army of Kussiu.* The army of the Russian Czar is composed of twenty-one corps d’arme, divided up into fourteen conscrip tions. The strength of each corps is about 45,000 men. The infantry com prises about 165 regiments of the line, twenty regiments of chasseurs, sixteen regiments of grenadiers and twelve regiments of the guard, says ail ex change. This is a very fine army, well organized, of great resisting power and prodigious tenacity. It is armed with a repeating rifle very much like the French Lebel, and which is highly esteemed by the Russian generals. Tiie artillery is composed of ninety-six siege batteries, 194 field batteries, fifteen mountain batteries, forty-three batteries a cheval and three mortar regiments —altogether nearly 5000 light pieces and 1500 siege guns. Besides this, there are brigades of engineers, military train, railroad elec tricians, torpedoists, velocipedists, police, etc. As to the imperial cav alry, it is well known to be one of the finest and by far tbe most considerable in Europe. It is composed of regulars and regiments like Cossacks, for exam ple, who eujoy a certain degree of in dependence and some privileges, and who yet submit to the usual discipline. This cavalry is divided into 671 squad rons, of which 352 are regular cavalry, cuirassiers, dragoons, uhlans and huz zars and 319 Cossacks.—New York Herald. Advertising Enterprise. The palm for enterprise in advertis ing will, without a doubt, be conceded to belong to a Dutch company, which has made a contract with a well known European actor, Francois Rivoli, that compels him every evening, wherever he may be, to include in liis own rep ertoire a representation of the bead of tbe firm, who is to be mimicked ex actly by tbe actor. In exchange for this service the firm supplies the necessary scenery and pays the actor a yearly income of 1200 Dutch gulden. Milk Bricks. Milk bricks are now sold in the warmer countries of Europe. It is frozen solid, and is broken off' in pieces as required. In Copenhagen, Den mark, a company has been formed and arrangements have been completed for the export of frozen milk. Contracts are already made for the delivery of of 110,000 pounds per week. v HOUSEHOLD MATTERS. Ink Upon Linen. When ink is spilled on linen, fry dipping the damaged material in pure melted tallow. The hot tallow seems to absorb the ink, and, after washing, the stain will be found to have disap peared. Making; Custard For Fmlilingrs. When making custards for pudding!, and the filling for custard pies, if the milk is brought to the scalding poini and then stirred into the beaten eggs and sugar, and placed at once into the oven for baking it will require only half tbe time usually allowed for cook ing. The range oven is not always ii tbe proper condition for baking whei: most needed, and causes much annoy ance. A custard pudding may lit steamed, and is oftentimes nicer that baked, being more delie.ite. A riij custard will be steamed sufficiently ii fifteen minutes.—-Philadelphia Record, For tli Season’* Cleaning* To clean picture frames take as macl soft soap as will cover a quarter, put i' into a bottle with a taacupful of watei and shake well. Add a u incglassfu of spirits of ammonia. Paint the frame with the mixture, using a soft brush. After a few minutes rinse off with an other brush dipped in clear,cold water. Dry in the sun and rub with chamoii leather. To remove mildew take soap and nil it on the spots, then scrape clialk fine and rub it on the mildew; lay the liner, on the grass and wet it ns it becomes dry. Continue to apply the chalk aui. soap until the spots are removed. To clean mother of pearl apply t paste of whiting and wash oil’ with cole water. To clean looking glasses sponge first with a little spirits of wine. Then (lust the glass with powdered bluing dom up in a bit of cheese cloth; rub ofl with a soft cloth and wipe with an old silk handkerchief. Treated in this way there will bo no cloudy appearance to ihe glass.- The clean ivory make a paste of sal volatile, prepared chalk and machine oil. Apply to the ivory; when dry add a second coat and allow to remain on over night. Rub off and polish with a dry cloth. To Make Oysters Delicious. The famous chefs of Philadelphia’s leading hotels have all made a study of the oyster’s possibilities and have prepared new dishes for the lovers of the succulent bivalve. Seven of tbem will vie with each other this winter in making their new dishes popular. The following recepts have been pre pared by them for use in this great work; Vol-au-Vent d’Huitres ala Walton. -—Prepare a large vol-au-vent, made of puff paste. Poach two dozen prime oysters aud some oyster crabs in a liquid, drain well and then put in a saucepan with some eo'eked heads oi fresh mushrooms and some quenelles made of lobsters. In another pan prepare a rich white sauce in which the oysters were parboiled, thicken it with egg yolks, finishing the same with a pinch of cayenne pepper and small pats of the best butter. Strain tbe same over the oysters, oyster crabs, mushrooms and lobster que nelles, and fill with this preparation the vol-au-vent above mentioned. Serve on a napkin decorated with parsley and trussed crawfish. Stewed Oysters ala Colonnade.— Take a dozen prime, freshly opened salt oysters, drain and then stew them in butter, adding minced celery and a half dozen buttons of fresh mush rooms, previously cleaned and washed; add reduced cream. Season with salt and paprika to taste. Cook for five minutes and serve in a hot tureen. Oysters ala Philadelphia.—Put two ounces of butter into a pan and let it cook until brown, then add twenty oysters well drained and wiped. Fry these till a golden color, then pour over them quarter of a pint of oyster liquor. Season with salt and pepper, then serve on toast in a deep dish. Oysters en Brochette—Take nine medium-sized salt water oysters, par boil them in their own gravy, then re move the eye. In the meantime cut an equal number of very thin slices of salt pork and fry them for about a minute. Then place the oysters on a silver skiver interlaid with the pork; then dip them in melted butter and then roll in breadcrumbs. Broil until nicely browned, season to tnste and serve immediately, having first sprin kled with parsley. Oysters ala Poulette—Put three or four dozen medium-sized salt-water oysters in a saucepan in their own juice and let them come to a boil. Strain the oysters off and skim the juice and add to it a half pound of but ter; add thickening until you have a gravy a trifle thicker than cream. Then strain it over the oysters through a fine sieve and add a little lemon juice. Season with salt, cayenne pepper and mace and serve immediately. Scalloped Oysters ala Creole—Take two dozen large salt-water oysters. Put them iu a pan in their own juice and place on the fire until they boil, then drain. Take five ounces of best table butter, one largo tablespoon of flour; mix and let it simmer for a half minute without getting brown. Then take half of the oyster juice and add an equal portion of cream, and let it cook to thick sauce; mix it with the oysters and flour and butter. Season with salt, a little cayenne pepper, a " soupcon of nutmeg and a little Worces tershire sauce. Wash and clean thor oughly a dozen large, deep oyster shells, tlieu put about six oysters in a shell; sprinkle with parmesan cheese, bread crumbs and a little fresh butter. Bake for ten minutes in a brisk oven and serve immediately. Currie of Oysters—One dozen large salt-water oysters. Stew in a chafing dish iu their own juice until they boil, then strain; add one teiispoonful of currie to the juice and make a little thickening by adding one teaspoonful of flour aud a piece of butter as large as a nut. Season with salt and flour over the oysters. Serve immediately in chafing dish. Boston’s .N• vr School. Boston is to have anew public school named after Paul Revere, which will cost, inclu ling the site, about $3,000,000. The building will : be constructed of light pink granite, ; grey, red and white buck and terra j cotta. It will contaiii public bathing j facilities for the child) u. WAITING. Bewne I fold my hands and wait, - Nor care for wind, nor tide, nor sea. • I rave no moro ‘gainst time or fate, Tor, Jol my own shnll oorno to mo. f stay my linsto, I make delays, Tor wind avails tills ongor pace; 1 I stand amid tho stomal ways, And wind is mine shall know my (aue Asleep, awake, by night or day The friends 1 seek are seeking me, No wind can drive my bark astray. Nor change tiie tide of destiny. What matter If t stand alone? I wait with joy the coining years: My heart shall reap where it Inis sown And garner up its fruit of tears. Tho waters know their own. and draw The brook that springs in ■ vl-nc heights; So flows the good with 'equal law I'nto the sour of pure delights. The stars come nightly to t Ik* sky, The tiilnl wave unto the -*- a; Nor time, nor space, nor deep, Her fiigli, thin keep my own away from me. -John Burroughs. PITH AND POINT. He—“l was brought np on infant food.” She —“Terrible! You don’t look like a cnnnil al.” —Adams Free man. “There’s a man who never sleeps.” “All! A famous detective?" “No; a father of triplets.”—Philadelphia North American. “Have you ever been at Cork.” asked a gentleman of Foote. "No,” said Foote’ “but I’ve seen ninny draw ings of it.”—Argonaut. Papa—“ Tautology? That- means when you nefedlessly repeat something you’ve Haiil before.” Frank -“Oh! Like mamma.”—Puck. “My dear, why are you saving those old fly-papers?” “Why—you said you always have to buy flics when you go fishing.”—Detroit- Free Press. She —“Oh! Is Jthat Miss Ootres? I understand she’s as rich as Klon dike.” He —“Y'es; and they say for tune hunters find her just as cola."— Puck. Mr. Do Bar —“You ought to see me make one of my century runs. ” Miss Spray —“Oh, do try it now: I should so like to see you!” —Detroit Free Press. Little Miss Avenue—“Wluit is mammas for?” Little Miss De Fash ion—“ Why, they is to scold the nurses when we make a noise.”—-New York Weekly. “The doctor put my husband on his feet ina week,” she exclaimed. It. was no trouble at all. The bill lie presented fairly lifted him out of bed." —-Chicago Record. Miss Cliarmynge—“Don't you think I was meant for a business woman?” Jack Hustler—“No, I don’t, f think you were meant for a business man.” —Brooklyn Life. Waiter (to diner, who is absorbed in the menu) —“What do you wish to oat, sir?” Absent-Minded Professor— ‘I haven’t time to talk now. Ask me after dinner.”—-Tit-Bits. After a girl has taken as many three lessons on a violin she is profi cient enough in the art of violin play ing to have her picture token with it in lier arms. —Atchison Globe. “I want to go abroad the worst way!” exclaimed the young thing. “Then you should marry. I know of no worse way.” Saying which the older thing smiled harshly.-—Chicago Tribune. The Referee --“But. my dear sir, f trust you do not intend to proceed to extremities.” The Irate Husband “That’s just what I do intend; I’m charging her with cold feet. ”—( love land Plain Dealer. Miss Singleton—“ They tell me that happy marriages are rare. Tell me, did you ever have any trouble with your husband?” Mrs. May Tedd— “No trouble that I recollect, except iu getting him.”*—Boston Transcript. “Don’t you envy those fellows in that bout ?” “Not a bit of it. There’s as much breeze and more shade here.” “But think of the exhilaration of tack ing to and fro over the water.” “Non sense. I can tack as much as I please on shore here, trying to avoid people £ don’t like.’’--Harper’s Bazar. Tlii Country Has 40,801),376 There aro 40,000,276 hogs in this etmnirv, not counting the human vari ety, and they are w0rth,15106,375.770. an average of $4.10 per head. fowa is the banner hog State, with 2,737.070 and an average value of 35.67. Mis souri is second, with 3,071,320, aiul Texas is third, w ith 2,944,063. The State with the least number of hogs in it is Nevada, with 11,1-46, an average of one hog to every four persons in the State. Sew York has 632,52 4 hoga of an average value of $6.64. The highest priced hog is found in Con - necticut, where his average value ; $0.20, and the State carries in stock 53,737 head of this elegant specimen. Ohio is well to the front with 2,234.- 662 and Rhode Island bristles all over with 14,230, of an average value of $7. Illinois, in which State Chicago is lo - cated. has 2,249,401. The lowest priced hog is a native of Florida, and his average is but $2.02. fie is the famous razor back, and he can root up the fifth row of corn through the cracks in the fence.—New York Sum The Sparrow Came Out Alive. A sparrow tied into the* Dickiiuti shops in Scranton, Penn., the other day, and getting near one of the wheels, was sucked in. A workman saw it, and supposed that it wait instantly killed, as the wlieel was - o volving'at the rate of 130 .'evolution* a minute. When the machinery wa shut down at noon, a gentle chirp a a* heard from the wheel, and when of the workmen looked the sparrow was there alive. It had clung to the strengthening rod inside the wheel, and was so dazed it could not fly. It was picked up and placed oil a table, where it reeovereil in a short time and Hen away. Th<* wheel made 31,000 revolutions white the bird was clinging to it, and tin* sparrow had traveled a little more than seventy three miles.—New Y rk. Tress. A Growing: Town. On August 3 the village of Ilufiafo Center, Minn., celebrated its third an niversary, and thought that it had ► right to celebrate in view of the fart that within three years of the time . field of grain occupied the site of tU< village the people had put up a sl2,oot* hotel and a $15,000 school house, asfl the population numbered 3000.