New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-17

whitewash brush does not cost over rs cents 1t
be found in any country store. kalsomincr's brush
IS more expensive article and satisfactory one may
cost much as -.
\ kasomne wall which is 10 be re-kalsomined
should be washed 1t is impossible TO apply kalsomne
20 wall that has beer whitewashed. Ii would look
sreaked and queer. An ordinary rule for preparing
kalsomne calls for ten pounds Of zinc-whte mixed 10
thick cream with warm water. half pound Of dis
solved glue all stirred together. The kalsomnc must
be applied while Is warm, adding little hot water
when II is too thick to spread easily Old-fashioned
kalsominers always spread their kalsomine on as
painters usually spread their oil paint evenly in one
direction, after row. and this Is probably the
easiest way for one to do who is not expert.
1t may be Just as we'll for a beginner 10 common
whitening which Is less expensive than zncwhitc. ana
which (, applied in exactly the same way For side
walls a pound of glue instead of half pound should
be used This is necessary to prevent the whitening
rubbing of on the hands and clothes when they
brought in with it, This extra amount Of glue
will prevent all trouble for year two. but there
Is nothing that will prevent old kalsomine from rub
bng off, it is always best to paper or paint the sides
Of a room. Where kalsomne is applied to fresh
pastered wall, 1t should be sized with glue and
kalsomined wall which is to be papered should be
treated In the same way.
one OF the most painful and at the same time alb
surd exhibitions OF false economy may be seen IN the
There seems to be inefadcable idea IN the minds
Of some women, that at certain times and seasons OF
tho year merchants are willing to give away their
goods with practically no prott II is common trick
IN tie inferior shops TO smoke up and soil few goods,
advertise burnt goods sale,' mark these goods at
the regular price, and thus they often attract large
crowd Of buyers who remain perfectly Obvious to
the fact that the goods being sold TO them ut the
regular market price without the the slightest re-
duction because It Is burnt goods sale. Almost
every shop nowadays cuts of goods as remnants ana
marks them at the regular price In order to attract
tho inevitable remnant hunter. The success OF tho
various ninety innocent stores Is but another Illus
raon OF the frallty OF nature in this matter
1t is exaggcratIon to say that many good woman
has spent cents in fare in order to save this
l cent on the dollar Forty mine cents seems so much
less than fifty, ninety nine cents infinitely less than
a dollar, and small merchants have readily taken adj
vantage OF this curious weakness. The gift packages
which come with tea and coffee another illustration
OF this universal desire Of the shopper to get some
thing for nothing No sensible woman who reflects
over the great amount OF money made by such con
Germs can believe that anything is given away. An
inferior quality OF tea is pamed off at the price Of
the good quality and thus the purchaser is made 10
pay for the gift
Among the most delicious soups that we have ara
the cream soups made from spring vegetables. One
OF the most famous OF these Is the sOupe dc la bonnc
femme which is a cream Of sorrel Pick over and
wash about three handfus OF sOrrel stir 1t over the
fire in a fryngpan with tablespoonful OF butter lor
about five minutes; then add quart Of white stock
aud a tablespoonful OF -four mixed with table poon-
full OF butter. Let the soup simmer for twenty five
minutes then strain ii through puree sieve. Re-
turn il TO the fire add a halfcup OF In which
two raw yolls Of eggs have been beaten Stir two or
three table poOnfs Of the hot soup the AMI
eggs before adding them. Draw the soupkcttle 10
the back OF the stove DO not lei II boil after the soup
and eggs arc added but pour ii at into the soup
tureen.
Have ready cup Of bread cut into hafinch squares
and thoroughly dried in the oven. YOn may leave
them till they delicate brown II you wish, or
serve them as soon the moisture out. No bread
should be served in soup which has not been thoroughly
dried for the moisture IN the bread is likely 70 impair
the flavor OF the soup The difference between dried
and moist bread in soup will be readily II It is
tested.
Panels for doors favorte subject for decoration
and we give examples for treatment The first is