The Opelousas courier., 1886-12-04
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eaAUs ossGaI0SS as 1C has
ssteodsfor ascouple of centuries, the old
Falstaf Inn, writesAsatherino Cole from
Canterbury, England, TO the New Or
leans Pcayuns. Wa went in under the
sign through allow doorway, overgrown
withsivy. At the end ofsthe hall was a
lovely old kitchen with,a floor of cool
tiles and . gorgeous ssdinner service of
purple, rcd, blue andSgold displayed in
wide rackssagainst the wall. A bright
lire was burning, the red Goals glowing
between the bars Of the CRATE, and a vast.
deal Of cooking was goiuggo or. The ket-
tie was boiling with q sussy efusion like
that Of . comfortable. home-keel ding,
good-hearted, motherlyfwoman, busting
aboutsto get things ready for her good
man and the children. "A leg Of lamb
was roasting beforethe fire. A string Of
thin iron chains, / believe it was, was
fastenedsfrom the manaiel shelf, and from
the othereend hung the meat dangling
directly in front Of the CRATE barr. a.
plate wa SET underneath to catch the
drippings. / had . bit of that lamb
with some mint sauce for my dinner, and
/ can attest that it was most exoellene
eating. 1 wish ] had some at this mo-
ment.
A trim young woman, wearing the
whitest Oh mob caps, the ~cleanest of
white aprons, stool before the fire broil-
ing a chop. She had q long-handled.
double tin broiler or gridiron in her
hands. The chop vas shut up in this,
and she patiently held it before the fire
as we would hold up a wet towel to dry,
turning it round now and then; and
what with the tea kettle, the busting of
the skin of the leg of lamb, the Sizing
of the sayory chop, most comforting, if
deafening, noises filed the cosy room.
The girl turned a rosy face at US and
smiled comfortably. The smile, the
goodly old kitchen, the rows Of deli o n
the wall, the nodding red holIyhocks out
in the garden, the recollection of that
swinging jolly old Falstaf, Of the charm
ing windows and deep wi adow seats.
warmed me to the heart with enthusiasm.
Fashion Notes.
Feather bands are the preferred trim
mings for wraps.
New French frocks are exceedingly
picturesque.
Little girls frocks are made charming
~ loose and full.
Skirts are worn very short, and shorter
behind than before.
sashes Of embroidered silk o. velva
are exceedingly rich.
Epaulets Of jets are worn with either
long or sl1ortsleeves.
White lace is to supercede the cream
tint 81 long in fashion.
According to fancy, the sash may be
tie1 at the back or at the side.
Gray gloves are worn with black toll
cts. They are embroidered with black.
One piece, flowing elbow sleeves are
coming in vogue for dressy gowns.
Rich embroideries from all nations are
in high vogue for pl~astrons and Fedora
yes.s.
French frocks are gathered and pulled
where English gowns are pleated and
plain.
The low bunch of curls is the latest
couture for young ladies. The bang is
also curled.
insertions of wide velvet ribbon make
the trimmings Of many Of the most styl-
ish costumes.
All sorts Of short jackets TO be worn
with waIstcoats are fashionable, and will
continue to be.
Ribbon remains in favor for trimming
dresses, and is used for sashes, belts,
bows and loops.
English gowns are made in severely
simple styles, but are cxquisitely fitted
and well seWed.
Gray watered silk is combined with
black cashmere and black cameI's hair in
gowns for elderly ladies.
Under-petticoats Of silk in dark and
light colors, white and black, are made
with gathered pink founcss.
Sashes Of Woollen material, correspond
ing to the dress with which they are
worn, are trimmed with embroidery or
fringe.
Rough oamcls hair fabrics, plain,
striped, plaided and cross barred, are
among the favorite dress goods for tailor
made frocks.
The most elegant Partisan on re-
fuse to wear very prominent .busties. but,
for ill that, there ii j threatened revival
OF crinoline.
In rich toilets the principal plaits ME
fastened By full bows, while light ma
terials have the dounces trimmed with 4
band Of ribbon.
White lace iabots are worn with high I
bodices, and are fastened with gold OF