Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-12-14
HOME; TOPICS.
Head ssrst for Rockers, Crunib.Cloths
Rock Gases and Iable.Scarf,.


Pretty crumb-cloths for the dining
room can be made out OF bagglng OF
deer tan shade. Make the cloth about |
eight feet by ten and embroider with |
crimson wool in outline stitch In border
or Greenaway design. DininS'room cur
taius made out of the same material may
be made very Inexpensive and be artistic.
Place n band of crimson velvet at the
top and bottom. and loop back with bands
of the velvet. Tablc-covers of bagginS
can be ornamented by cmbr1ilering in
crimson, yellow aud oliye-green worsted.
A comfortable head-rest for a large
rocker can be made al home easily. Get
strong piece OF ticking or muslin and
cut a strip as wide rs the chair, and long
enough to make n small round bolster;
Fill with hair or cotton orieGthers packed
very close. Covered with lowered chintz,
plush, velvet or any pretty material, and
fasten 20 the top of the chair with nd
bons of the same shade. Huch head
rest will be found very comfortable. 1t
should not be large just big enough TO
ft in the back OF theneck.
a very dainty and inexpensive book
case for either the dining-room or parlor
can be made by having q case made OF
plain pine by carpenter. One four iect
high and containing three shelves Is the
best Stain with shellac varnish, and or
nameut each shelf by a strip OF red leath-
er. pinked at Ithe edges and put on with
silver tacks. II desired, curtain oil some
rich Persian stuff may be swung on n
brass or wooden rod from the top. This
curtain should be drawn to one SIDE dur
ing the daytime, as it is only Tor orha-
ment.
Books of value whose bindings have
become worn, may be said to appear neat
and new By fitting on n cover OF thick,
, light-brown paper, and printing the title
in old English letters on the BACK. 10
not paste the covers on, and never cover
book for home library as long as 1t Is
presentable.
, Tnhle-scaris, which are Mt present SO
t fashionable, can he made ont OF variety
of material,. 4 very pretty one seen on
exhibition was of tiny scraps OF req,
white and blue bunting, merino and SILK,
in all sorts of irregular shapes. and en-
brolared all over with white or blue stars
: The ends were finished with fringe of blue
worsted at one end and crimson at the
:, other, and the whole was lined with very
n thin white silk.
v Exausitc embroidered banners may be
4 made out Of thin white or cream silk. The
: lining of M old white plrGsol turned on
n the wrong side will make dainty one.
Il A spray Of forget-me-nOts ordaisies across
y the top is nm easy and pretty design to
embroidcr.
D With little care and forethought, 4
l. lady can recover her own furniture will
q chiIntz or Persian material. The Persian
If goods look the best, but are more expen'
If siye. The old covers should be carefully
j. removed aud pressed, and the new covel
e cut exactly the size and shape. DO one
v article Mt a time. Allow about quarter
e of an inch all around. Pat on with bras
=, nails and braid, but first fasten the COY
l. eyng with few common tacks. sol'
li is the most difficult article to cover, an!
should be left until the last so that nj
II experience with the other pieces OF iuf
Ia nituro will help you. Tho utmost car
=, should be taken in the cutting and stltch
1t ing. Any resulting or new springs ha'
le best be attended to by m 'pholsterer'
oi Lace anti-macassars on arm chairs vii
Is bo improved by pinuing large bow G
III male blue or crimson ribbon on one corr
er.
- parlor carpet of brussels, velvet c
T ,t ingram may have its colors reluvenate
w if n few handfuls of dry salt is sprinkle
:? =, over it before sweeping.
q. large japanese fans or u Japanese nm
IS hrella makes pretty decoration Tor
-. small corner above atablc.
~ Roasting the turkey,
is. The secret in having good roast tn
KEY is to stuff it palNtably, to baste
o. often and to cook it long enough
on small turkey of seven or eight pount
er should be roasted or baked three hours
.er least A very large turkey should
re, cooked an hour longer, After the turkt
n. ia dressed. season it well, sprinkllng pei
res pcr and salt on tho inside stun 1t an
mt iio well in shape either lard the top
.ed Law slices of bacon over it wet the ok
.es and sprinkle it well with pepper, salt nj
nv -four. It is we'll to allow turkey to 1
, Il main some time stuffed before cookiu
of Pour n little boiling water into the DC
mt tom of the dripping-pan. Just oeio
,ry ta.liHr il out of the oven put on mo
,ar. melted butter, and sprinkle over mo
res flour this will make the skin more err
me and brown. While the turkey is cookll
al boil the giblets well chop them fine o