Weekly standard., 1861-02-27

LADIES DRESSES IN MUDDY WEATHERLlt IS an
unpleasant sight to see the Iadies in the Streets
rainy. days, allow their dresses to trail in the
mud, This is unpardonable There is no impro- /
Priety in raising the skirts high enough to keep
them out of the dirt; there is very, unlady-like
prudery in refusing to raise them slightly when
cleanliness requires it 1t is not necessary howev.
er for any lady to held her dress with her hands to
keep it out Of the mud. The English women, says
European writer, understand these things better
than we do, 60 out walking in rain and mud wear
ing long dresses, and, without taking their hands
from their muffs come home with the clothing as
cleanty as when they started out How do they do
it? They wear skirts that do not reach lower than
the ankle; short enough. in fact to keep clear of
the mud without any lifting. The dress is worn
long, but is looped up when the lady is in the street
The loops are a late invention, and are nov the
fashion in Great Britain. A woman who should go
out in muddy weather without them would be con-
sidered prude. They are made thus There is a
belt Of black ribbon threequarters of inch wide,
and long enough to 60 round the lady's waist with
hook at one end and an eye at the other, fas-
tening; piece of the same kind of ribbon three
yards long is attached to the end and the middle of
the belt The belt is now put on with the hook and
eye in front; and hanging down on each side is
loop of black ribbon, thrce-qua-ters of yard long
W hen the lady IS about to 60 out she puts on her
belt and puts part of the lower portion of her
dress through each loop, which is thus raised into
four festoons and all Of it is above the lower edge
Of the pettieoat. She then walks out with her
hands free, her dress clean, and her conscience at
ease; and If she wishes to :enter house. she can
take her dress out of the loops in an instant The
looped dress not only clean but graceful, and it
shows white petticoat, one Of the most beautiful
articles OF ladies' apparel, to much advantage. In
England, however, white petticoat is not consider.
ed Indispensable; on the contrary, scarlet wooen
nkc ,,,oh cnnLs1
pie, as also are red wooen stockings Indeed the
white cotton stockings are the exception, and not
the rule, for London wear in winter. Wool is or
dinarily worn, sometimes scarlet, or scarlet with
black stripes, or plaid with a variety of colors.-
And then the shoes are not Of thin CLOTH with paper
soles, but Balmoral boots, with heavy uppers and
thick soles lacing up in 'front.' as if they made
for beings Of flesh and blood, bred on roast beef
and good for real SERVICE hard work, sturdy health
and long life. Our American women are too much
in the habit of following bad fashions, and neglect
ing good ones. If they will just adopt the health
full practices, as we'll the expensive luxuries of
European aristocracy, it will be far better, as well
as more credltabe to them. We are glad to see,
however, that correct taste is being exercised by
our ladies' They study health and comfort more
than the fashions and we may expect to see them
as rosy checked and robust as any of our English
cousins.-LZome Journal
WHY COFFEE BEATEN IN MORTAR is BETTER THAN
COFFEE GROUND IN M1LL-It is not generally
known that coffee which has been beaten is much
better than that which has been ground. Such,
however, is the fact; and in his brief article upon
the subject, Savarin gives what he considers the
reasons for the difference. As he remarks, mere
decoctioD of green coffee is most inspd drink, but
carbonzation develops the aroma and an oil, which
is the popularity of the coffee we drink. He agrees
with other writers that the Turks excel us in this
They employ no mills, but beat the berry with wood
en- pestes in mortars. When long used the pestlcs
become precious and bring great prices He deter
mined by actual experiment which of the two meth
ods was the best He burned carefully pound o
good Mocha and separated it into two equal portions
The one was passed through the m-the othel
beaten after the Turkish fashion in a mortar. HI
made coffee of each. Taking equal weights of each
and pouring on an equal weight of boiling water HI
treated them both precisely alike. He tasted th
coffee himself and caused other competent judges t
do so. The unanimous opinion was, that coffee
beaten in mortar was far better than that grount
in mill. And after mentioning, that any one may
repeat the experiment he tells strange anecdote
the influence of one or the other kind of manipula
ton, viz: Monsieur" said Napoleon one day t.
! Laplace, show comes it that glass of water int
which l put lump of loaf sugar tastes more pleas
anty than if had put in the same quantity of crush
ed sugar" "Sire," said the philosophlc senator
"there are three substances, the constituents 0
which are dentical-sugar, gum and amidon they
differ only in certain conditions the secret of whicl
/ nature has preserved. think it possible that il
the effect produced by the peste some saccharin
! particles become either gum or amidon, and caus
! the difference" This remark became public, ant
Savarin says ulterior observations have con6rme
the truth ofit.--Boston Transt.