The weekly Shasta courier., 1873-02-22
THE HOUSEHOLD.

IhlSh LADIES. S.-IlappenlnS 10 Ue III
Queenstown, Ireland one evening in July
last, | was invited to attend a grand ball.
| had been doing some of the interior dis
tricts OF Ireland, and was so tired that at
first was rather inclined to excuse myself
But before deciding, | asked question or
two f" Is it a big thing?"
Never saw anything so grand in town"
"What class of women?"
"The very first class the very best from
Queenstown, Cork-in fact, the most beau
tiful women in the world"
| knew how the common women of Ire
land looked. had seen hundreds of them
about Killarney selling mountain dew and
goats milk" and in fact for some time had
seen almost nothing else. But l had seen
the common class only-the servants, ped
dlers and peasants. I had not seen the ar
istocracy. l made up my mind to CO. I
thanked the gentleman, and began at once
on my hair and clothes.
The number of ladies was about one hun
dred and fifty. Their dress was like that of
American ladies on similar occasions, only
a trifie more so-sleeves a little shorter,
corsage little lower. The ladies were re-
markably selfpossessed quiet and graceful,
and think on the whole averaged prettier
than l have ever seen for the number on
such an occasion.
Some of our naval officers were present
in their stunning uniforms, and were honor
ed with marked attention and the sweetest
smiles.
have written all this rigmarole in order
to say something about the physical devel-
opment of those Irish ladies'
T.
have full chests, large, fine arms, and are
altogether plump and vital. When an Amer
lean lady has shown me her arms-candle-
dips, No. Sand has asked, How can l
get such arms as Bridget's =" and | have
said, Work-ocork as she does, and you
will have her arms" the lady has generally
said, Oh, that is not work, that comes from
climate. I tell you if 1 had been brought
up in Bridget's climate, / should have had
her fine bust, but this terrible, dry Ameri-
can air takes all the juices out of u.s."
My curiosity was on tiptoe to see how
Irish ladies, brought up in this moist, even
climate, but without work, would look.
| have said there were one hundred and
fifty ladies present. They were certainly
very pretty and very prettily dressed, but
now, taking the witness-stand, testify that
[ have never in America seen one hundred
and fifty young women together with arms
so small and chests so fiat and thin.
They belonged to the idle class, and all
the world over women of the idle class have
spindle arms and thin chests, unless they
become merely fat, which, with their weak
muscles, is sad embarrassment.
Elegance. education, rank, aspiration, am
bition, prayer,-these will not produce
strong, full, muscular body. They are not
the appointed means. Exercise, exercise!
acork, acork! this produces strong muscles
full chests and physical beauty. Work is
the appointed means.-T0-day.
KEEPING FISH FRESH WITH WArER-A
method adopted in Portugal for preserving
fish consists in removing the viscera and
sprinkling sugar over the interior, keeping
the fish in a horizontal position, so that the
sugar may penetrate as much as possible. 1t
is said that fish prepared in this way can
be kept completely fresh for long time
the SAVIOR being as perfect as if recently
caught. Salmon thus treated before smok-
ing and sailing possess much more agree
able taste, table spoonful of sugar being
sufficient for a five-pound fish.
SCOTCH CAKE.-Take one pound of fine
-four, half pound of fresh butter, half
pound of finely sifted loaf sugar; mix well
in paste, roll out an inch thick in square
shape, pinch the edges so as to form points;
ornament with comfts and orange chips
Bake it in quick oven. When of a pale
lemon color it is done.
SYRUP OF LEMoNs-Clarify three pounds
lump sugar; then pour into this while at
weak candy height and boiling, the juice of
eighteen lemons, and the peel of three, gra-
ted. Boil together four minutes, strain
through lawn, and bottle. When cold, cork
tight for use. This syrup is then ready for
lemonade, punch, ices, jellies, etc.
CLEANING SILvER-PLATED Articles
White metal articles, electro plated with
silver, should be cleaned with the greatest
caution. The use Of soap gives to the arti-
cles leaden appearance If tarnished, rub
them with little fine whiting, wet with wa
ter; then wash with clean, soft, warm wa
ter. Dry carefully, and polish with fine
whiting on piece Of soft leather.
EGGs AU BUERRE.-Well beat up four
eggs put three tablespoonfuls of cream
or milk, little grated tongue Tor beef,
pepper and salt, and three OF. butter, into
stewpan; when quite hot add the eggs,
stirring all the time until quite thick.
Have ready slice of bread toasted and
we'll buttered, spread the mixture over it,
and serve very hot.
VANILLA COOKIES. cup of sugar,
half cup of butter-beat the sugar and
butter together-one teaspoonful of cream
of tartar, half teaspoonful of soda, half
cup of milk, two teaspoonfuls of vanilla.
Roll out very thin and bake delicate brown.
Leave out the vanilla, and you have su-
gar cookies.
COOKING CoRN.-In cooking green corn
it should be put into boiling water, and al
lowed to boil from thirteen to fifteen min
utes, according to its age. Put no salt into
the water. Cover with a napkin as soon as
removed from the water, for it cools rapidly.
PRUNE TART-Give the prunes a scald,
take out the stones and break them put
the kernels into little cranberry juice,
with the prunes and sugar, simmer, and
when cold make tart Of the sweetmeat.
EGG SAUcE.-Boil the eggs hard and cut
them into small pieces, then put them into
melted butter.