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Show 1 V? (T Woman's World , J ) THE WINDMILL. I -out on the marsh, by the river's edge, j j' when the iris blooms and the plovers -viicn the" breezes ripple across the 1 podge 1 I nd the lark sings, out of a cloudless ' I sky, 1 Tha1 enrrow is dead and the world be- I ginning, I r.ir from the city's noise and glare. I in the sunny grass and the rain-, I washed air f I rri," old windmill is silently spinning, 1? slowly and silently spinning there. I ou' in the marsh, by the leaden tide, I When the world is drear and the I " clouds hang low, I rid the wet wind moans to the river- I side f The dirge that the dying rushes j know, That summer is fled and the doom be- i ginning, I yur from the city's bustle and play, 3 Wh-u the meadows have changed j from cold to gray, 1 jj,f !! windmill is silently spinning, I i:u:t!y spinning day by day." I G. F. Bradby. j SOME PEOPLE BELIEVE 1 IN" THE MUSIC CUBE j Marian Martineau in Chicago Trib- ' tJi': . Sir.?: For heavens sake, sing: Sine 1 beg of you!" I The Fpeaker was the head physician I in an asylum for the insane upon Long I jciiiiid. And the woman to whom ho I. f-poKo was a pupil of Mine. Marie Cross I uli.ius. director of the Vocal and j 0oratic School of New York. 1 ho was visiting the retreat to sec a 1 fmni'r friend. And one of the pa- 1 tiTits recognizing, by the subtle in- ..ii;, t of the insane the musical genius I tf the visitor, asked her to sing, j Mil demoiselle demurred. She was not i .(-customed to singing under such 1 f.ranse- circumstances, to such a j grange audience, and amid such 2 France surroundings. Th'-n the physician in charge leaned I over her chair and whispered, "Sing:" , i And mademoiselle sang. I "I would have had to struggle with I tii" uatient wildly for hours if you j Lad refused," said he. I Hysterical "Woman Calmed. 1 Speaking of it afterward she said: 1 "1 was never so impressed in my life I with the power of music. A famous I peter who had been confined in a strait I jacket suddenly became calm and they I took his bonds off him: A woman who had hysteria for days quieted down i nrid came into the parlor. " But strangest of all was the case of a young woman from Pittsburg who j had not left her room since her arrival r.or spoken to a single person. This ; youog woman opened the door of her i 100m so the attendant said and grad- I ually crept downstairs and into the i parlor. Once there she came across to j the piano, put her hand on my shoul- d'T. patted me, land smiled while I was I singing. When I had finished, she talked cleverly and rationally on the subject of music. J Music a Panacea For All. When eminent authorities declare ( that music will cure bodily ills, and I when there are sanitariums and re- treats that are built specially for the treatment of nervous invalids through I the nerves of sound, is it any wonder I that the woman who is nervous be- I ins to inquire into the musical treat- f . mfnt and bow it works? J i , Here are the things that are claimed j I ' l.y those who believe in the' music 8 lurs and, who are .working them:.- ' i They claim first and this may seem ) extravagant that the abundant hair J f musicians is caused by the musical s.,i!iids . which they continually hear. They claim that people who live in mu- 1 siral countries have thicker hair than j '.hose who live in countries where mu- l i-U inus, are scarce. They claim that musicians are al-i al-i ways good natured and that it is ths I direct relation of cause and effects' effect-s' The music cure works constantly upon their minds and makes them good i tampered. Such a freak as a eross-j eross-j Frained musician was never known. I The musical curists believe that mu-I mu-I Fi." improves the health. Musicians and their families are usually strong I I fnd firm, both in health and spirits. It ; I is not to a musician's family that one I hv,ks for illness. All are well. The 1 heaiih of the musical Germans is at-; I tr-huted largely to this, j Again, they claim that musicians usu-: usu-: flily are cheerful and that the families . I ei musicians usually are free from the f hiiKs. They are light-hearted, and I thro is that peculiar buoyancj- which j n-akvs geniuses. They assert that if i '"U want your children to be;brilliant I "ii should keep them in a musical at-: at-: jiin here. i Melody Stops Rheaumatism. I ! tit the musical curists claim much I m .rc than this. They claim that rheu- i n.atism. sciatica, headaches, and neu- ! taipia of all kinds can be cured by mu- si, l ".-ounds. The kind of music that is i s il for one person is not necessarily I K'-'.-d for another. lusic is like any ; i -.Ikt kind of medicine. t Where one has an ache and is torn ? wi'h various il!s the music should be j "ft and sweet of the soothing kind. I I-'"-:; for blues and nervous affections ) Sf :. rally the music should be loud I ; an fervent. Discords will work harm I to either man or tieast. j There aie women who are clever i r ugh 1o soothe away their own head- a. hi p with music. They can "rest" f ih.-ir nerves with the piano, the violin, I o: the mandolin, and they know which i a;- 10 bring to the rescue of their t:!.rj nerves. 1 Thre are women who can be put to ! s'' p with music, and there are others s i w i)., so toothache can be healed. Better Than. Pomades. 4 i it is claimed by -those who are en- ; thusiastic that music is good for the c"nipoxion. They argue that certain " usii-al sounds work upon the nerves J n-A soothe them and that this is good j f,,r the digestion, since quiet nerves aid J digestive organs. The stomach di- j I C'-sts its food more perfectly when j j 'h nerves are in good condition. And i I c-.nj digestion soon shows in an im- I 1 i n ei complexion. They actually cite I siscs to prove that the complexion is r -rTocted directly by music. In a largo J s hnoi of students, singers and musi- I cians. there Is not one bad complexion. J I Money invested for a musical instru- I wont is. according to this, money well I spr-nt, and the woman who buys a ! Piano. a;i organ, a violin, a banjo, or a i mandolin, contributes in greater or less I d frrf.e not only to the family comfort, 1 h.it to Its beauty as well. j Men fight better to music, and they ! 2 B;and fatigue better and are better on i 'ho march. Horses will bear up longer I "hen they hear martial music. They j will endure the longest and most tire- ! ( some stretch of country ifthv can! I have music. This is a well-known j j fart to, many men. But it is upon the I I no rves of women that the music cure j j has wrought its greatest wonders, and I ' is the tired, the wornout, the sick, j or the discouraged woman who ought I to try it. ' I Marian Martineau's Beauty Letters. I Mr. w.: Do you consider witch haze a good thing to use for a rough s ,vkin? Please answer through the col- I umns of the paper, but do not give my name. ,. . . ! I Witch hazel is eTtceUent,-!, Add an . ounce of boracic acid to two ounces of I th wit,-h hazel. " ' j H. G.; I would like to ask you a few questions, but I am afraid my name will appear in the paper. How can I be sure It will not be printed? Tour came will not appear unless you wish it. In writing please state that you do not want your name printed. f Miss O. H. B.: I have frequently thought of writing you, as you gave a friend of mfne some good advice. Will you kindly tell me what you charge for your advice? The advice is free to all who read this column. Please do not'send money. It will be returned in every case. Every reader of this column is entitled to write. No Name: The lock of hair is interesting, inter-esting, for it shows a good disposition. Persons with hair of your peculiar shade of drab brown aregenerous and good. You can make your hair prettier by washing it with soda and bronzing it in the sun. f Maude H.: My hands are brown and they are chapped and ugly. Summer has a bad effect on them. Can ycu give me a lotion for them? You might try a good skin emollient during the day, after washing the hands, and at night sleep in gloves lined with a bath paste. B. C. H.: Kindly give me a formula for a hand bleach. I want a lotion that tan be used frequently. - Try this. To an ounce of red vaseline vase-line add half an ounce of almond oil. Heat together and beat as it is cooling. -t Miss T.: Is there such a thing as clover cream? I would like to have it, as I have heard it recommended from the long ago. Clover cream as it was made by our grandmothers consisted of one ounce of sheep'i? tallow melted in a cup over hot water. To this was added half the quantity of almond oil. This was beaten beat-en together and was scented with a few drops of camphor. It was sometimes called camphor ice. It is excellent for chapped lips. It was called clover cream because a strip of clover was stirred in it. Miss Y.: I want a good pore food. Can you tell me one that will keep for two months while I am away? Here is one that will keep. Take sufficient suf-ficient mutton tallow to fill an eggshell. MeK it in a double" boiler and add a teaspoon of the oil of sweet almonds. This will be a firm cream that can be carried in the egg shell if desired. I Poke Bonnets Again, j ! The latest somersault of fashion is to turn from the lingerie hat, with its flopping brim of lace or fine embroidery, embroi-dery, to the old-fashioned poke bonnet. A well-dressed woman must have at least one poke bonnet in her hat box to wear with gowns having a downward down-ward droop from the shoulders, after the style seen in old dagucrreot ypes. j This new poke, however, is modified and altogether charming. j Very smart milliners did their best to introduce the. real 1830 poke of Florentine Flor-entine straw with orchard truck ornamentation, orna-mentation, but it was no go, and instead in-stead woman has accepted a bonnet of hand-made satinv straw hraid trimmed simply with a band of very broad soft ribbon around the high crown and huge broad bow acrosss the front. A few wearers take kindly to strings of black velvet tied in a chic way under un-der the left ear, but most of the pokes are stringless. New York Sun. Mourning' Worn Lightly. To be up to date woman must take her mourning lightly and wear it so. Fashion "dictates to -our hearts as well as to our clothes, if appearances are to be trusted. Fashionable folks in deep mourning were to be seen by the score at the Brooklyn handicap and the Suburban this year, and the restaurants also pee them when they come to town. Crepe, is very much wonv but always combined com-bined with a bit of white. For example, the very newest mourning mourn-ing hat from across the seas is a black crepe chapeau. made up in lingerie style and faced with pipings of white lisse. White crepe exactly like the black is much employed in hats and veils for those In second mourning, and is by long odds the more becoming of the two. Just why one wearing crepe does not see fit to discard diamond earrings and necklace of pearls the thoughtful person per-son fails to see, but the two seem to be a. favorite combination both here and abroad. New York Sun. WHY PEOPLE ARE POOR. Their ideas are larger than their purses. They think "the world owes them a living." They do not keep account of their expenditures. ex-penditures. . , They are easy dupes of schemers and promoters. iney reverse tne maxim, jjuty De-fore De-fore pleasure." They have too many and too expensive expen-sive amusements. They do not think it worth while to save nickels and dimes. They have risked an assured competence com-petence in trying to get "rich quickly. They allow friends to impose upon their good nature and generosity. They try to do what others expect of them, not what they can afford. The parents are economical, but the children have extravagant ideas. They do not do today what they can possibly put off until tomorrow. They do not think it worth while to put contracts or agreements in writing. They prefer to incur debt rather than to do work which they consider beneath be-neath them. They do not dream that little mortgages mort-gages on their homes can ever turn them out of doors. They have indorsed their friends' notes or guaranteed payment just "for accommodation." They risk all their eggs in one basket when they are not in a position to watch or control it. Orison Swett Mar-den. Mar-den. , Spanish Cookery. Tortillas Corn meal, water, salt to taste. The meal should be made from ripe corn, which has been boiled in lye made from wood ashes or a little lime until the skins are loosened. It is then ground in a mortar or on a metate (a Hat stone raised at one end, the grinding grind-ing being done with a stone rolling pin). A very good substitute, however, is our Indian meal. Mix the meal Mith hot water to a stiff paste, add a little salt, pat the paste into flat cakes and bake on a griddle a soapstone one being be-ing much better than iron. Tortillas are seldom eaten alone, being be-ing the basis for many of the other Spanish dishes, but they are very nice eaten in place of orrr' hot cakes, with butter, honey, maple syrup, etc. Enchiladas Take freshly made tortillas, tor-tillas, dip into boiling olive oil or lard, then -into chile sauce. Sprinkle with grated cheese, mixed with finely minced cooked meat or bard-boiled eggs. ,Roll and sprinkle on more-cheese or arrange in layers of three or four. After.pre-paring, After.pre-paring, set them in the oven for two or three minutes, so as to serve as hot as possible. Garnish with lettuce, radishes rad-ishes and small green onions. Tamales Five pounds of Indian meal, one-half pint hot water, one pint olive oil or melted lard; salt to taste. Mix and beat with the hands until very light. Have ready some dry and clean husks. On each husk put a -large spoonful of the .mixture with another husk, tie up the ends. with, two, strips i of husk and steam for two hours. Chile Sauce Get your dry chile pep pers from some reliable place doing a good business, so as to be sure they are gTOwn the year you get them. Break tnem open and let them stand in a little lit-tle warm water until thoroughly softened, soft-ened, remove the seeds and veins and pass the pulp through a coarse sieve. Add a little grated cinnamon, the water wa-ter in which the peppers stood and the same quantity of soup stock. Bring the water to a boil and remove at once. The sauce will be better if the peppers are first toasted, but great care must be taken not to burn them. Tamale Stuffing To four pounds of chicken, pork or beef, cooked and chopped, add one quart of chile sauce and a little chopped onion and garlic. Boil for ten minutes. One pint of stoned olives and one pound of seeded seed-ed raisins may be added, but they are net absolutely necessary. Frijoles Boil brow n beans until thoroughly thor-oughly done, usually about five hours, then mash thoroughly with a potato masher. Stir a little chopped onion and two or three pepper pods into some boiling olive oil or lard; strain off the oil or lard and put it into a frying pan. When boiling pour in the mashed beans and fry until the oil or lard is entirely absorbed by the bean3 and they are quite dry. Serve on tortillas. Chiles Con Guiso Brow n some green peppers on top of the stove or on a hot pan; Peel them and take out the seeds and veins, unless you prefer them very hot. Stuff with cooked meat,- either pork or beef, chopped fine with a little onion, powdered clove and" salt to taste. Boil in a batter of egg and flour or cracker crumbs, and fry in boiling olive oil or lard. Serve with tomato sauce or brown flour sauce. Beef Croquettes Use cold meat of any kind. Chop or grind fine, and add to the brown sauce-for croquettes one pint of meat to one cupful of sauce. Boil together well, cool and mold. Crumb and fry. This is an especially nice M ay to use up cold soup meat. Beautiful Blueberry Pancakes. Served as a luncheon dish, will console con-sole its most devoted admirer-for the vanishing strawberry shortcake. Buttered But-tered and sprinkled lightly with sugar they form an even more delicious "fruit and batter" combination. Mix as for ordinary pancakes, only being careful to avoid the sour milk variety, as a "dry"-batter is needed. On this account even a patent pancake flour may be used with good results, though a real "flannel cak,e" mixture is best of all. The blueberries are stirred in as thickly thick-ly as the supply admits, and will raise up in a most fascinating .manner as the cake is baked on one side, and begin be-gin to bustjust as it is done on the other. The secret of having them at their best is to serve immediately, buttering but-tering each one as it is laid upon the plate, and serving a plateful to each person in turn. Sugar is preferred to syrup as a sweetner, as the fruit furnishes fur-nishes enough moisture. A welcome change may also be run on the pancake with red raspberries. Bake the batter in three large cakes the size of the griddle. Butter each liberally, spread with fresh red raspberries rasp-berries and sugar, pile on top of each other, and cut in sections like a layer cake. Raspberry jam makes a good substitute for fresh berries and sugar. Delicious Apple Pie. Dear Friends I have an apple pie recipe that I would like for your. many readers to try. I think it is very good, as well as economical. Peel and quarter quar-ter one quart of ripe apples or enough to fill a Dienan. After Dlacinir crust in pan place apples in, on side of .quarter until pan is full enough to bake good, then put in one tableapoonful of flour, one cup of sugar and two-thirds cup of water. Season with nutmeg and a small lump of fresh butter; bake in a moderate oven without a top crust, and serve either hot or cold, as you prefer. |