Volume 23 (1871) (426 pages)

10 SCIENTIFIC PRESS. (July 8, 1871. Somestic ‘Economy. We gatber the following items on domestic economy from one of Kate Hunnibee’s late contributions to the Hearth and Home: Some one asks how, with a bahy a month old, a motbér can find time to attend to flower beds, or other out-door matters. She is answered as follows: “Have a little carriage, put a pillow in it, wrap up the hahy warm, and while you work at the flowers, the little one will be breathing pure air—a hard tbing to find in many dwellings. It is very easy to accustom children to passing many bours every day in the open air, and they are far less subject to colds, coughs, and other complaints, if they spend a part of every pleasant day under the blue sky. A carriage is as indispensable asa crib. If it is only a hox with two wheels and some sort of a shade arranged over it, to keep the light out of baby’s eyes, it may save a hig doctor's bill.” Breakfast Bill of Fare on the Farm. The following is given as a list of breakfast dishes, which may come upon the table in the spring—to be varied some one morning, some anotber: Warm rolls, toast, fried mush, hominy, eggs boiled, scrambled, shirred or poached; fish, in its season, broiled or fried, cold corned-heef and ham, hash, heefsteak hroiled, veal and lamb cutlets, rice cakes or flannel cakes, waffles and mutins. We farmers make great account of our pork barrel iu spring, and of our hams. I often have fried pork for breakfast, and by way of variety, dip each slice into a batter of eggs, beaten up with flour, and tbhcu fry them. Tbis makes an appetizing and nutritious dish, very good for workingmen to plow on. How to Cook Salt Mackerel. We use salt mackerel at breakfast, too; for the fish wagon seldom passes our door, and we are two or three milesfrom market. I am always careful, in removing it from the brine, not to let it touch tbe oil floating on tbe surface of the salt water, to wash it clean, and then soak it, witb the flesh side down, eigbt or ten hours. Then I wash it, and soak it over night in sweet milk, and dry it by the fire. It is next broiled five minutes, flesh side down, over lively coals, turned so as not to hreak the skin, and left over tbe fire ten or fifteen minutes until done. Thus cooked, it can be eaten with zest by almost any one. Codfisb, too, comes frequently on our table by way of variety. This is soaked over night in water to freshen it, then sbred fine into sweet milk, scalded and thickened with flour or eggs. Tomato Toast Is a favorite breakfast dish with my family. A pint of canned tomatoes, the same of sweet milk, plenty of hutter, the whole brought toa boil and thickened a little with flour, theu poured over bread nicely toasted—my hoys and girls think there is nothing hetter. Fruit, Etc., for Breakfast. Fruit of some kind is very desirable on the breakfast tahle, more so, I think, tban at either dinner or supper. Everybody ought to indulge, at the morning meal, in cantclopes and muskmeclonsin their season, if they have to raise them in a barrel of rich earth in the back yard. There is one dish farmers might enjoy every morning, and that is cream cheese. Let the whey be drained from lobbered milk through a colander, and the curd served with sweet cream and white sugar. There is nothing more delicions of a warm epring or summer morning than this. _ Dinner and Supper. It is always easy to get up dinner and eupper for a private family. For the latter good hvead and butter, a plate of cold meat or dried beef, a little cheese, a bit of cake, a cup of teaor chocolate, is enough for ordinary occasions. Taste CLotas ror CHInpREN.—A very neat and serviceable table cloth to spread under children’s plates may be made by simply giving a piece of coarse muslin two coats of white paint. The first coating should be thoroughly dried hefore the eecond is applied. Sweeping Carrets.—Persons who are accustomed to use tea-leaves for sweepiug carpets, and fiud that they leave stains, will do well to employ fresh-cut grass instead. It is better than tea-leayes for preventing dust, and gives the carpet a very bright fresh look. Apples as Food, We have several times referred to the excellence of apples as food, either raw or baked. There is no kind of fruit that enters into the various combinations of cooking which is superior totheapple. For pies, especially, there is nothing better, cheaper, or more healthy. Care, however, must be taken in making them, if you would have them really good and palateable. A very excellent cook book gives the following receipt, than which we have never seen a better:— Pee] and cut about two pounds of apples, tart, ones being the best for tbat purpose; cut each into four pieces, removing tbe cores; tben cut each quarter into two or tbree pieces, according to tbe size. Put half of them into a pie-dish, slightly press tbem down; put over them two ounces of brown sugar; put in the remaining apples; then add anotber two ounces of sugar, making tbe apples form a kind of dome, the center heing two incbes bigber than the sides; add a smal) wine-glass of water; cover the top witb paste, and bake in a moderate oven, from half to three-quarters of an hour. And here isa receipt for making what may be called an apple cake:—-Mix uuholted wheat or rye-meal with cold water, making # dough or batter soft enough to nearly level itself. If shortening is desired, use sweet cream or hutter. Fill a rather deep pie-plate about a third full of tbe batter, and sprinkle over a little sugar. Wash, quarter and core tart apples, and place as many in the batter (skin side up) as it will hold. They may be pressed down and leveled with a stiff spoon. Over the top sprinkle some sugar, and bake till nicely brown. This cake is hoth wbolesome, nutritious and delicious. Children and grown folks can eat of it without danger of injury. Preserving Figs, Now is the season for preserving this excellent and healthful fruit. The following directions are given for preserving them in sugar:— Take tbe fruit when not quite ripe. Soak for ten or fifteen minutes in weak, warm soda water to remove tbe skin; or peel thinly witb a sharp pen knife. To one pound of figs use three-quarters of 2 pound of sugar. When the syrup is made, put in the fruit, and let it boil until balf done; take them wp and spread on a dish, and put in the sun.’ Let the syrup simmer slowly, always carefully removing any impurities tbat may rise to the surface. When clear, put in the figs; let them cook nutil transparent, taking them ont separately wben done. Set in tbe sun again; if the syrup is not clear, skim again; do not let it hoil away toomuch. Put the figs in jars, and when the syrup is cold, pour it over them. Very small ond thinskinned figs, like tbe ‘‘Celestial,” are better if put up withont being skinned. Will some of our readers who baye had experience in drying figs furnish us with tbe manner in which they succeed best in so preparing them; also tbe variety of fig experimented with. We occasionally meet with California figs equal to any ever imported, but many are quite inferior. We would like to give areliable method for the benefit of the public. We trust that some one who has made this business a success will be public spirited enough to communicate his experience for the benefit of others. California might and should furnish the entire Union with figs and raisins. Canned Meats. Canned meats are coming into extensive use in New York and elsewhere atthe Hast. A correspondent of the Hearth and Home says: ‘‘We have used several dozen cans of Texas beef in our family since lastsummer, and very much preferittothe tough, flavorless, striugy steaks that are often all one can procure in our Busydale market. It costs only ahout half as much as that we get of the butcher, and is, on an average, fully twice as good. If day laborers, who must have a meat diet, could only be made acquainted with its value asfood, they would buy it freely, and so get the worth of their money. For those whose teeth are imperfect, and for children who cannot be made to cbew thcir food thoroughly, this meat eunnot be too highly recommended, Domestic Receipts. To Crysrauuize Frowers.—Construct some baskets of fancy form with pliable copper wire, and wrap tbem. with gauze. Into these tie to the bottom violets, ferns, geranium leaves—in fact, any flowers except full blown roses—and sink them ina solution of alum, of one pound to a gallon of water. After the solution has cooled, tbe colors will tben be preserved in their original beauty. andthe crystallized alum will hold faster than when from a hot solution. When you bave a light covering of erystals that covers completely the articles, remoye tbe basket carefully, and allow to drip for twelve hours. These baskets make a beantiful parlor ornament, and fora long time preserve the fresbness of the flowers. To Remove Stains Froma Boox—To remove ink stains from a book, first wash the paper with warm water, using a camel’s hair brush for the purpose. By this means ink is got rid_ of; the paper must now be wet with a solution of oxalate of potash, or, better oxalic acid, in the proportion of one ounce to halfa pintof water. The ink stains willimmediately disappear. Finally, again wash the stained place with clean water, and dry it with white blottiug paper. To maxe A Goop Mucizace.—The best quality of mucilage in the market is made by dissolving clear glue in equal volumes of water and strong vinegar, and adding one-fourth of an equal volume of alcohol, and a small quantity of a solution of alum in water. The action of tbe vinegar is due to the acetic acid which it contains. This prevents the glue from gelatinizing by cooling; but the same result may be accomplished by adding a small quantity of nitric acid. Some of the preparations offered for sale are merely boiled starch, or flour, mixed with nitric acid to prevent the gelatinizing. To Creanse Woou.—Make a brine, take a pint of salt toa pail full of water or thereabout, heat it hotter than the hand can be held init, but not to boiling; put in tbe wool, set it off from tbe fire, let it stand from ten to thirty minutes, as conveuient; take it out to drain, as it will be too hot to wring, then wring it, saving the brine, as a pailful may be used to cleanse fifteen pounds by heating over. Rinse in two or three waters; warm water is best.— Try this, and if you are not pleased witb it I am mistaken, for many of my neigbbors come to me to know howl cleanse my wool to have it so white. Mechanical Hints. An Aprrovep Wurrewasa.—Tbe following is sent out by tbe Lightbouse Board of the Treasury Department: ‘‘The following recipe for whitewashing has been found, by experience, to anstver on wood, brick and stone, nearly as well as oil paint, and is much cheaper. Slake balf a bushel of unslaked lime in boiling water, keeping it covered during the process. Strain it and add a peck of salt, dissolved in warm water; three pounds of ground rice put in boiling water, and boiled to a tbin paste; half a pound of powdered Spanish whiting, and 2 pound of clear glue, dissolved in warm water; mix these well together, and let the mixture stand for several days. Keep the wash thus prepared in a kettle or portable furnace, and when used pnt it on as hot as possible, with painters’ or whitewash hrusbes.” Durasie anp Caxae Wrovucat Naits. We presume every farmer understands the usual method of making cut nails flexible by heatiug them; but if, instead of allowing them to cool in the open air, they are thrown when red hot into linseed oil, it will prevent their rusting almost as long as though they were galvanized. Those who have occasion to use cut nails instead of wronght, should not forget this simple method of preventing rust. Poisonous Patyrep Patus.—The practice of painting the inside of wooden pails, to preveut leakage, is only to be recommended when the paint contains no white lead or baryta, both of which we found in the paint of some pails examined lately. All over the country these pails are usedin the kitchen, and although neither lead nor haryta are very soluble in water, yet frequently the paint peels off in flakes, and may have serious consequences wheu getting into the tea-kettle, and thus into the food, Baryta is, however, much less injurious thau lead. The paint for such purposes should be either whiting or gypsum, if requircd white; but most preferable is ochre, against which the sanitary objection cannot be raised. — Manufacture and Builder. Lire THovghTs. Hz who sows brambles must look well to his shoes. THE way to Babylon will never bring you to Jerusalem. To argue with an angry man is like preaching to the sea, A borse is neither better nor worse for his trappings. Hz who wastes time throws away that be can never replace. Ir was well said by a Roman emperor that he wisbed to put an end to all his enemies by converting tbem into friends. SHoutp misfortune overtake you, retrench, work harder, hut never fly; confront difficulties with unflinching perseyerance. Seven years of silent inquiry are necdful for a man to learn the truth, but fourteen in order to learn how to make it known to his fellow men.— Plato. Lire is too much for most. So much of age, so little of youth; living for the most part in the moment, and dating existence by the memory of its burdens.— Alcoit. Rexicion, if it be true, is central truth, and all knowledge which is not gathered round it, and quickened and illuminated by it, is hardly worth the name.—Channing. The World's Work. Our external lives are not made up of great occasions, aud our greatness is not in superhuman and exbaustive efforts, hut in gradual growth, and this is nourished by little daily acts and sacrifices and efforts which call into exercise every faculty of soul and sense; and tbe lives which most deserve to be called sublime are those of which the world and bistory and poetry take little account. The lives of men and women around us are, for the most part, common-place, and we could not afford to have it otberwise. If all of them were reaching after occasions of rendering themselves sublime, how would the world’s work he done? The world’s work is tiresome, perplexing, uncongenial, and sometimes, and for some people, of necessity, it is very disagreeable and menial service, yet in the spirit in which tbis work may be conceived and carried forward to tbe end, there is a sublime purpose and consecration, he the end never so humble. Stand Like an Anvil, BY BISHOP NOANE. ‘Stand like an anvil!’’ while the stroke Of stalwart man falls fierce and fast; Storms but more deeply root the oak Whose hrawny erms embrace the blast. ‘ Stond like an anvil!” when the sparks '_ Fly far and wide a fiery shower; Virtue and truth must still be marks, Where malice proves its want of power. ** Stand like an anvil!’ when the bar Lies red and glowing on its hreast; Duty shall be Hife’s leading star, And conscious innocence its rest. ‘Stand like an anvil!’ noise and heat Are born of earth and die with time; The soul, like God, its source and seat, Is solemn, still, serene, suhlime. Maxe Orners Hapey.—Some men move through life asa band of music movee down the strect, flinging out pleasure on every eide through the sir to every one, far and near, who can listen. Some men fill the air with their presence and sweetness, as orchards, in October days, fill the air with the perfume of ripe fruit. Some women cling to their owne houses like the honeysuckle over the door, yet like it fill all the region with the subtle fragrance of their goodness. How great a bounty and a blessing it is so to hold the royal gifts of the eoul that tbey shall be mnsic to some, and fragrance to others, and life to all! It would be no unworthy thing to live for, to make the power which we have within us the breath of other men’s joy; to fillthe atmosphere which they must stand in with a brightness which they cannot create for themselves. Tus Grave.—It buries every error, covyers every defect, extinguishes every resentment. From its peaceful bosom spring none but foudjregrets and tender recollections. Who can look down upon the grave of an enemy and not feela compunctive throh that he should have warred with the poor handful of dust that lies moulding before him ?

10 SCIENTIFIC PRESS. (July 8, 1871. Somestic ‘Economy. We gatber the following items on domestic economy from one of Kate Hunnibee’s late contributions to the Hearth and Home: Some one asks how, with a bahy a month old, a motbér can find time to attend to flower beds, or other out-door matters. She is answered as follows: “Have a little carriage, put a pillow in it, wrap up the hahy warm, and while you work at the flowers, the little one will be breathing pure air—a hard tbing to find in many dwellings. It is very easy to accustom children to passing many bours every day in the open air, and they are far less subject to colds, coughs, and other complaints, if they spend a part of every pleasant day under the blue sky. A carriage is as indispensable asa crib. If it is only a hox with two wheels and some sort of a shade arranged over it, to keep the light out of baby’s eyes, it may save a hig doctor's bill.” Breakfast Bill of Fare on the Farm. The following is given as a list of breakfast dishes, which may come upon the table in the spring—to be varied some one morning, some anotber: Warm rolls, toast, fried mush, hominy, eggs boiled, scrambled, shirred or poached; fish, in its season, broiled or fried, cold corned-heef and ham, hash, heefsteak hroiled, veal and lamb cutlets, rice cakes or flannel cakes, waffles and mutins. We farmers make great account of our pork barrel iu spring, and of our hams. I often have fried pork for breakfast, and by way of variety, dip each slice into a batter of eggs, beaten up with flour, and tbhcu fry them. Tbis makes an appetizing and nutritious dish, very good for workingmen to plow on. How to Cook Salt Mackerel. We use salt mackerel at breakfast, too; for the fish wagon seldom passes our door, and we are two or three milesfrom market. I am always careful, in removing it from the brine, not to let it touch tbe oil floating on tbe surface of the salt water, to wash it clean, and then soak it, witb the flesh side down, eigbt or ten hours. Then I wash it, and soak it over night in sweet milk, and dry it by the fire. It is next broiled five minutes, flesh side down, over lively coals, turned so as not to hreak the skin, and left over tbe fire ten or fifteen minutes until done. Thus cooked, it can be eaten with zest by almost any one. Codfisb, too, comes frequently on our table by way of variety. This is soaked over night in water to freshen it, then sbred fine into sweet milk, scalded and thickened with flour or eggs. Tomato Toast Is a favorite breakfast dish with my family. A pint of canned tomatoes, the same of sweet milk, plenty of hutter, the whole brought toa boil and thickened a little with flour, theu poured over bread nicely toasted—my hoys and girls think there is nothing hetter. Fruit, Etc., for Breakfast. Fruit of some kind is very desirable on the breakfast tahle, more so, I think, tban at either dinner or supper. Everybody ought to indulge, at the morning meal, in cantclopes and muskmeclonsin their season, if they have to raise them in a barrel of rich earth in the back yard. There is one dish farmers might enjoy every morning, and that is cream cheese. Let the whey be drained from lobbered milk through a colander, and the curd served with sweet cream and white sugar. There is nothing more delicions of a warm epring or summer morning than this. _ Dinner and Supper. It is always easy to get up dinner and eupper for a private family. For the latter good hvead and butter, a plate of cold meat or dried beef, a little cheese, a bit of cake, a cup of teaor chocolate, is enough for ordinary occasions. Taste CLotas ror CHInpREN.—A very neat and serviceable table cloth to spread under children’s plates may be made by simply giving a piece of coarse muslin two coats of white paint. The first coating should be thoroughly dried hefore the eecond is applied. Sweeping Carrets.—Persons who are accustomed to use tea-leaves for sweepiug carpets, and fiud that they leave stains, will do well to employ fresh-cut grass instead. It is better than tea-leayes for preventing dust, and gives the carpet a very bright fresh look. Apples as Food, We have several times referred to the excellence of apples as food, either raw or baked. There is no kind of fruit that enters into the various combinations of cooking which is superior totheapple. For pies, especially, there is nothing better, cheaper, or more healthy. Care, however, must be taken in making them, if you would have them really good and palateable. A very excellent cook book gives the following receipt, than which we have never seen a better:— Pee] and cut about two pounds of apples, tart, ones being the best for tbat purpose; cut each into four pieces, removing tbe cores; tben cut each quarter into two or tbree pieces, according to tbe size. Put half of them into a pie-dish, slightly press tbem down; put over them two ounces of brown sugar; put in the remaining apples; then add anotber two ounces of sugar, making tbe apples form a kind of dome, the center heing two incbes bigber than the sides; add a smal) wine-glass of water; cover the top witb paste, and bake in a moderate oven, from half to three-quarters of an hour. And here isa receipt for making what may be called an apple cake:—-Mix uuholted wheat or rye-meal with cold water, making # dough or batter soft enough to nearly level itself. If shortening is desired, use sweet cream or hutter. Fill a rather deep pie-plate about a third full of tbe batter, and sprinkle over a little sugar. Wash, quarter and core tart apples, and place as many in the batter (skin side up) as it will hold. They may be pressed down and leveled with a stiff spoon. Over the top sprinkle some sugar, and bake till nicely brown. This cake is hoth wbolesome, nutritious and delicious. Children and grown folks can eat of it without danger of injury. Preserving Figs, Now is the season for preserving this excellent and healthful fruit. The following directions are given for preserving them in sugar:— Take tbe fruit when not quite ripe. Soak for ten or fifteen minutes in weak, warm soda water to remove tbe skin; or peel thinly witb a sharp pen knife. To one pound of figs use three-quarters of 2 pound of sugar. When the syrup is made, put in the fruit, and let it boil until balf done; take them wp and spread on a dish, and put in the sun.’ Let the syrup simmer slowly, always carefully removing any impurities tbat may rise to the surface. When clear, put in the figs; let them cook nutil transparent, taking them ont separately wben done. Set in tbe sun again; if the syrup is not clear, skim again; do not let it hoil away toomuch. Put the figs in jars, and when the syrup is cold, pour it over them. Very small ond thinskinned figs, like tbe ‘‘Celestial,” are better if put up withont being skinned. Will some of our readers who baye had experience in drying figs furnish us with tbe manner in which they succeed best in so preparing them; also tbe variety of fig experimented with. We occasionally meet with California figs equal to any ever imported, but many are quite inferior. We would like to give areliable method for the benefit of the public. We trust that some one who has made this business a success will be public spirited enough to communicate his experience for the benefit of others. California might and should furnish the entire Union with figs and raisins. Canned Meats. Canned meats are coming into extensive use in New York and elsewhere atthe Hast. A correspondent of the Hearth and Home says: ‘‘We have used several dozen cans of Texas beef in our family since lastsummer, and very much preferittothe tough, flavorless, striugy steaks that are often all one can procure in our Busydale market. It costs only ahout half as much as that we get of the butcher, and is, on an average, fully twice as good. If day laborers, who must have a meat diet, could only be made acquainted with its value asfood, they would buy it freely, and so get the worth of their money. For those whose teeth are imperfect, and for children who cannot be made to cbew thcir food thoroughly, this meat

eunnot be too highly recommended, Domestic Receipts. To Crysrauuize Frowers.—Construct some baskets of fancy form with pliable copper wire, and wrap tbem. with gauze. Into these tie to the bottom violets, ferns, geranium leaves—in fact, any flowers except full blown roses—and sink them ina solution of alum, of one pound to a gallon of water. After the solution has cooled, tbe colors will tben be preserved in their original beauty. andthe crystallized alum will hold faster than when from a hot solution. When you bave a light covering of erystals that covers completely the articles, remoye tbe basket carefully, and allow to drip for twelve hours. These baskets make a beantiful parlor ornament, and fora long time preserve the fresbness of the flowers. To Remove Stains Froma Boox—To remove ink stains from a book, first wash the paper with warm water, using a camel’s hair brush for the purpose. By this means ink is got rid_ of; the paper must now be wet with a solution of oxalate of potash, or, better oxalic acid, in the proportion of one ounce to halfa pintof water. The ink stains willimmediately disappear. Finally, again wash the stained place with clean water, and dry it with white blottiug paper. To maxe A Goop Mucizace.—The best quality of mucilage in the market is made by dissolving clear glue in equal volumes of water and strong vinegar, and adding one-fourth of an equal volume of alcohol, and a small quantity of a solution of alum in water. The action of tbe vinegar is due to the acetic acid which it contains. This prevents the glue from gelatinizing by cooling; but the same result may be accomplished by adding a small quantity of nitric acid. Some of the preparations offered for sale are merely boiled starch, or flour, mixed with nitric acid to prevent the gelatinizing. To Creanse Woou.—Make a brine, take a pint of salt toa pail full of water or thereabout, heat it hotter than the hand can be held init, but not to boiling; put in tbe wool, set it off from tbe fire, let it stand from ten to thirty minutes, as conveuient; take it out to drain, as it will be too hot to wring, then wring it, saving the brine, as a pailful may be used to cleanse fifteen pounds by heating over. Rinse in two or three waters; warm water is best.— Try this, and if you are not pleased witb it I am mistaken, for many of my neigbbors come to me to know howl cleanse my wool to have it so white. Mechanical Hints. An Aprrovep Wurrewasa.—Tbe following is sent out by tbe Lightbouse Board of the Treasury Department: ‘‘The following recipe for whitewashing has been found, by experience, to anstver on wood, brick and stone, nearly as well as oil paint, and is much cheaper. Slake balf a bushel of unslaked lime in boiling water, keeping it covered during the process. Strain it and add a peck of salt, dissolved in warm water; three pounds of ground rice put in boiling water, and boiled to a tbin paste; half a pound of powdered Spanish whiting, and 2 pound of clear glue, dissolved in warm water; mix these well together, and let the mixture stand for several days. Keep the wash thus prepared in a kettle or portable furnace, and when used pnt it on as hot as possible, with painters’ or whitewash hrusbes.” Durasie anp Caxae Wrovucat Naits. We presume every farmer understands the usual method of making cut nails flexible by heatiug them; but if, instead of allowing them to cool in the open air, they are thrown when red hot into linseed oil, it will prevent their rusting almost as long as though they were galvanized. Those who have occasion to use cut nails instead of wronght, should not forget this simple method of preventing rust. Poisonous Patyrep Patus.—The practice of painting the inside of wooden pails, to preveut leakage, is only to be recommended when the paint contains no white lead or baryta, both of which we found in the paint of some pails examined lately. All over the country these pails are usedin the kitchen, and although neither lead nor haryta are very soluble in water, yet frequently the paint peels off in flakes, and may have serious consequences wheu getting into the tea-kettle, and thus into the food, Baryta is, however, much less injurious thau lead. The paint for such purposes should be either whiting or gypsum, if requircd white; but most preferable is ochre, against which the sanitary objection cannot be raised. — Manufacture and Builder. Lire THovghTs. Hz who sows brambles must look well to his shoes. THE way to Babylon will never bring you to Jerusalem. To argue with an angry man is like preaching to the sea, A borse is neither better nor worse for his trappings. Hz who wastes time throws away that be can never replace. Ir was well said by a Roman emperor that he wisbed to put an end to all his enemies by converting tbem into friends. SHoutp misfortune overtake you, retrench, work harder, hut never fly; confront difficulties with unflinching perseyerance. Seven years of silent inquiry are necdful for a man to learn the truth, but fourteen in order to learn how to make it known to his fellow men.— Plato. Lire is too much for most. So much of age, so little of youth; living for the most part in the moment, and dating existence by the memory of its burdens.— Alcoit. Rexicion, if it be true, is central truth, and all knowledge which is not gathered round it, and quickened and illuminated by it, is hardly worth the name.—Channing. The World's Work. Our external lives are not made up of great occasions, aud our greatness is not in superhuman and exbaustive efforts, hut in gradual growth, and this is nourished by little daily acts and sacrifices and efforts which call into exercise every faculty of soul and sense; and tbe lives which most deserve to be called sublime are those of which the world and bistory and poetry take little account. The lives of men and women around us are, for the most part, common-place, and we could not afford to have it otberwise. If all of them were reaching after occasions of rendering themselves sublime, how would the world’s work he done? The world’s work is tiresome, perplexing, uncongenial, and sometimes, and for some people, of necessity, it is very disagreeable and menial service, yet in the spirit in which tbis work may be conceived and carried forward to tbe end, there is a sublime purpose and consecration, he the end never so humble. Stand Like an Anvil, BY BISHOP NOANE. ‘Stand like an anvil!’’ while the stroke Of stalwart man falls fierce and fast; Storms but more deeply root the oak Whose hrawny erms embrace the blast. ‘ Stond like an anvil!” when the sparks '_ Fly far and wide a fiery shower; Virtue and truth must still be marks, Where malice proves its want of power. ** Stand like an anvil!’ when the bar Lies red and glowing on its hreast; Duty shall be Hife’s leading star, And conscious innocence its rest. ‘Stand like an anvil!’ noise and heat Are born of earth and die with time; The soul, like God, its source and seat, Is solemn, still, serene, suhlime. Maxe Orners Hapey.—Some men move through life asa band of music movee down the strect, flinging out pleasure on every eide through the sir to every one, far and near, who can listen. Some men fill the air with their presence and sweetness, as orchards, in October days, fill the air with the perfume of ripe fruit. Some women cling to their owne houses like the honeysuckle over the door, yet like it fill all the region with the subtle fragrance of their goodness. How great a bounty and a blessing it is so to hold the royal gifts of the eoul that tbey shall be mnsic to some, and fragrance to others, and life to all! It would be no unworthy thing to live for, to make the power which we have within us the breath of other men’s joy; to fillthe atmosphere which they must stand in with a brightness which they cannot create for themselves. Tus Grave.—It buries every error, covyers every defect, extinguishes every resentment. From its peaceful bosom spring none but foudjregrets and tender recollections. Who can look down upon the grave of an enemy and not feela compunctive throh that he should have warred with the poor handful of dust that lies moulding before him ?