Semi-weekly standard. [volume] (Raleigh, N.C.) 1853-18??, 1856-01-02

Alasl that which he. should have done for them
most of all, and which would have won their love,
he had not done at all. Their childish affectionate
sympathy he had rudely rejected. Instead of think
ing of their pleasure well as his own, he had self
ishly consulted only his own comfort And now he
was paying the penalty.
Yet Mr.. Alden had always fulfilled what he
thought his duty to his children. He had fed them
well, dressed them we'll, and educated them we'll.
From none of the amusements suitable to their age
were they debarred. In matters pertaining to mon
ey he was even a liberal parent. But what is all
this, when sympathy and love are denied?
Don't bother me" was the key to all It was
in what may be called the minor duties that Mr..
Alden deficient. great sacrifice for the sake
of his family he could make. The little sacrifice Of
personal convenience the rock which he split.
TRUE WIFE-She is no true wife who sustains
not her husband in the day of calamity, who is not
when the worlds frown makes the heart chill with
anguish, his guardian anger growing more beautiful
as misfortuncs crowd along his path. Then is the
time for the trial of her gentleness then is the time
for testing whether the sweetness of her temper
beams only with transient light, or ike the steady
glory of the morning star, shines just as brightly
under the clouds. Has she then smiles just
charming? Does she say, "afiiction cannot touch
our purity, and should not quench our love?'
Does she try by happy little inventions to lift from
his sensitive spirit the burden OF thought? There
wives-nay. beings, who, when dark hours
come, fall to repining and upbraidng-thus adding
to outside anxiety, the narrowing scene of domestic
strife-as if all the blame in the world would make
one hair white or black, change the decree gone
immutably forth. Such know not that our darkness
is heavens light trials but steps in our golden
ladder, by which If wer rightly ascend, at last gain
that eternal light and lathe forever in its fulness
and beauty.
els that all ?" and the gentle face of the wife
beamed with joy. Her husband had been on the
IL.
were gone and he feared tie result OF her knowledge,
she had been so tcnderly cared for, all her life.
"But," says Irvng's beautiful story, "a friend
advised him not to give sleep to his eyes, nor
slumber to his eyelids until he had unfoldcd to her
all his haplesS case"
GEL Is that all? feared by your sadness it was
worse. Let those beautiful things be takcn-all
this spIendor let it go, for it only
for my husbands love and confidence. You shall
forget in my affection, that you were in prosperity
only still love me, and | will aid you to bear
these little revcrscs with checrfuness."
Still love her Ia man must reverence, aye iken
her to the very angels, for such a woman is living
revelation of heaven.
piece of meat should be full of its own juice
tural gravy. In roasting therefore, it should be
posed to quick fire, that the external surface may
be made to contract at once, and the albumen to
agulate before the juice has had time to escape from
within. And so in boiling. When piece of beef
or mutton is plunged into boiling water, the outer
part contracts, the albumen, which is near the
face coagulates and the internal juice is prevented
either from escaping into the water by which it is
surrounded, or from being diluted Or weakened by
the admission of water among it. When cut up,
therefore. the meat yields much gravy, and is rich in
flavor. Hence beefsteak mutton chopis done
quickly and quick fire. that the natural juices
may be retained. On the other hand if the meat
be exposed to slow fire its pores remain open the
juice continues to flow from within, it has dried
from the surface and the flesh pines, and becomes
dry, hard, and unsavory. Or if it be put into cold
or tepid water which is afterwards gradually brought
to a boil, much of the abumcn is extracted before
it coagulates the natural juices for the most part
flow out, and the is served in nearly tasteless
state Hence to prepare good boiled ment, it should
be putat once into water already brought to boil.
But to make beef tea, mutton BROTH and other meat
soups, the flesh should be put into cold water, and
this afterwards very slowly warmed, and finally boil
ed. The advantage derived from simmering, a term
not unfrequcnt in cookery books, depends very
much upon the effects of slow boiling above cx-
planned. Chemistry ct' Common Life