New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-23

ness from tne absence OF her mothefly care ohc II
one who can help In other peoples houses and 1t Is
her neghborly duty to go. Because two persons pur
chase adjoining residences, il is reason why they
should have any social claim on each other Iherc
Is strongly established idea in tho country TO the
contrary, but It Is fallscy and one that causes gen
erous, busy women a great deal Of needless annoy
ance and often positive work. II Is easy matter
for selfish woman to obtain from another through
some such pretext. valuable services. weak woman
may become 80 dependent the kindly services OK
her neghaor that she fails TO learn tho most Important
| lesson OF life-self dependence.
II Is, of course, delightful TO have pleasant, con-
genial neig!lbors 1t Is not uncommon thlnG for a
number Of people who acquainted and have Eindred
tastes to live in the village and the same parts
OF city. While it Is pleasant to have neghbors with
whom VIC familiar social relations the fact that
we arc neghbors merely Is reason why such rela-
tons should exist. Certainly one has any reason
10 be offended IL neighbor chooses to live in retire
ment or does not return obsequlous calls. Too many
Of the calls nelghbors, which considered
social duty in many districts of the country, are simply
prying errands % the parlor carpet Is genuine
| brussels or rag, or whether the new neghb0r Keeps
her hair 10 curl papers at calling hours, or is good
manager or hopeless slattern, something else.
which is no possible concern Of the caller.
No person who is a resident OF the country during
the weather, and notes tho changes in our tickle
climate in single day, fail 10 appreciate the value
OF the open wood FIRE. DR.. Anderson, in his admirable
lectures TO nurses recently published, speaks OF inc
open fire necessary part OF the ventilation OF tho
sicls-room. In this country only just awaken
ing 10 the danger and Embellishments Of the close
stove the cellar furnace all the various methods Of
| heating house. by which have underworld to save
our domestic servants labor at the expense OF own
health The manner in which plants and all living
things thrive in a room heated by open fireplace
| and the manner IN which they wilt and wither amid
| md In The atedef
a house warmed BY furnace, teaches practical les
son. There are veyy few days throughout the entire
wear in the country when open fire Is not OF
nse A low wood fire kndled on the hearth in tho
damp mornings Of August and September viii do more
70 ward away miasmas and fevors than all the drugs
in all the pharmacies In most parts Of the country
there are damp days the months Of August and Sep
tember and IL is we'll known that this is a fruitful
time for fevers and other nalarious diseases This
is DUE no doubt TO the presence OF the decaying matter
Of early summer which reeks in te damp atmosphere,
and for this reason an open wood FIRE, when is the
best purifier of tho atmosphere, Is especially whole
some In the morning and evening. In the mldcay ue
| sun itself purihes the atmosphere
ANY one who studies tho science Of heating, VIII soon
understand the difference between the dry heat OF
heater and the moist ventilaHng heat furnished by on
open fire of coal wood. single log, Rndied on the
HEARTH burning low for hour or MORE morning ana
evening Is all sufficient for the purpose Of furnishing
purposes of ventilation and publication. convenient
and now quite common method Of disposinS Of tho
ashes Of an open fire Is to have an opening In tho
hearth covered by lid and leading into an sirshafb
reaching to the cellar. Into this the ashesnay be lightly
swept and thus disposed Of without the dust and dis
turbance Of removing them in scuttle. The fire Is
not only cheerful TO the eye and to the heart and
makes US feel its kindly glow in spirits toward all
around u.s. but 1t brings health and strength 20 us
and children well as to the delicate flowers
In our windows The Penates, the gods who pre-
sided over the health and prosperity of the family were
the gods OF she hearthstone and when We have rele
gated them to our cellars, IL is no wonder that they
avenge themselves by sending miasma and disease.
The only way in which an A. or can raise tara
gon for tarragon vinegar is by purchasing plant.
The seed IN seed catalogues is fraud nasmuch as
tarragon Is plant believe, that is not raised from
n seed but is due to some artificial propagation, the
process rot fully understood In this country Strong
roots may be obtained at about so cents each from
thoroughly trustworthy dealers in plants or from herb
women Of Washington Market, New-Yorh City. 1t Is
not at all difficult plant 30 raise and 1t stands cold
admirably Chives can be purchased in New-YOTlS
markets by the cump of roots al any time from about
mdwinter till summer at 10 cents dump NJ A. or
will be able to get genuine French mustard "Oux fines
herbesn from large frstclass groceries in New.York
City in bottles.
Batter-cake is tho old Southern term for what in
New ngland for no especial reason, is termed pan
cake and in New-YorS, more correctly gridde cake.
Tho first desideratlm Of these cakes is that they should
be perfectly light and tender yet waferikc In thick
ness They must not be crisp IN any degree. wheaton
batter-cakes those made of sour milk and hour,
sweetcncd with soda and shortened with butter. but
without the addition Of eggs. This ordinary rule Is
quart OF sour milk or buttermilk half teaspoon OF
salt a half-cup Of butter shortening and al even
teaspoon of sugar. the quantity Of soda depending on
the acidty Of the milk. When sweet milk is used two
teaspoons OF cream o. tartY and teaspoon Of
soda are sifted through the -four. If bread flour is
used, little than quart will be required by
measure. The quantity OF -four necessary In any rule
depends largely the brand and it is impossible to
give rule OF that will apply TO all brands Of
-four. These grlddlecakes should not be more than
an eighth Of On inch thick. The addition Of eggs
tougheus them. gridde-cake made Of sweet milk
b not quito tender of milk or butter
milk but the difficulty Of ascertaining the exact acdy
of such milk and tho quantity of soda necessary to
utilize it is always element of chance or Judgment
that comes into its An experienced cooks runs
the risk Of having her cake coorei with soda from
the use OF too much, or heavy and because too
little has BEEN used Where the first baking of cakes
shows that too much soda has been used. little
more sour milk and -four will neuraIzs it. Corninesl
cakes made exactly like wheaton cakes with the ad-
dition Of eggs, and substituting cornmeal for about
two thirds the quantity Of wheat -four in the recipes.
Eggs necessary in cornmeal cakes without them
they would be too tender to turn They also require
onetrd wheat -four TO O-thlrds cOrpmeal and they
are very nice with one-hsh quarter the shortening
of wheat cnke. very nice raised wheat cake IS
made with quart of -four, quart Of sweet milk, half
cup of butter half cup Of home made yeast two eggs
well beaten and teaspoOnful each Of and salt.
Heat this battor till Il rises in bsters. Upon this beat
ing the of the cakes largely depends Let tho
batter rise over night Try 1t In the morning and if it
is thick add little milk to thin It, This is good
rule for wanles and for the genuine French pancakes,
which arc not baked on grdde, but on French fry
Ing pan grlddles being unknown In France.
Buckwheat cakes dlstlnctvey American dish,
though believe they have been introduced abroad In
some special American restaurants. They ordl
narily made in parts of New England, mixed with
weter, with the addition OF molassos to brown them.
This does not make tender we'll favored cake