The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-08-27

people who are mot what is known as In
society are fond of pointing out with
triumphant righteousness that The -Four
Intellectual. twealthy or witty than
to association with them in their
pleasures, and these resentful folk
demand in bitter arnazement why
any one admits their pretensions,
or struggles for their recognition. The
answer is not far to seek. A man may
lave all the intellectual attributes, and
yet not be of sufficient Importance to be
admitted to the orchestra of society, and
the musicians may say, I'VE admit that
you are good and clever, but you can
play the violin, and yon cans become a
member of our orchestra
Now the SWELL as he is commonly
termed, is the man who is an artist in
living: he may have neither moral ideas
nor standards, nor be overburdened with
brains, but he knows how to live. as far
as the ceremonies of life go, brilliantly,
gayly, i~mposingly. and he collects around
together they succeed in forming a sort
VI OiCiSStId u SONiclyf an VI tueIt pay
ing in tune and in time WITH one another.
n making a magnificent harmony of
ceremony a&d social intercourse. And
when a person comes along who insists
upon joining their orchestra the are gener-
ally extremely rude in their refusal, and
cause much enmity, or else they listen to
the instrument he plays and find it we'll
| played, and so take him into their band,
and cause still more amazement and envy
to the others who have been denied adj
| mittance. And that is the whole answer
to the ~conundrum Mrs. B weeps over.
Mrs. A knows how to play the social in
strument, and Mrs.~B does not, and I'M
less she learns to play it she will stay for
| ever outside of s~ociety-that society which
| spells itself with a capital s."
A friend of mine, says a writer in the
american Agriculturist," has Pasteur-
lied successfully by taking any ordinary
bottles, filling with milk to the neck
or a little below, placing a stopper of
cotton batting in the neck, then setting
on a thin strip of wood or inverted pie
plate, which has been perforated in a
thin basin or pail of water. The whole
is then heated until the milk shows a
temperature of nearly $50 degrees. TIL
bottle is then stoppered and the pail
and the contents are move to the
back of the stove, where the temperature
will remain fairly constant for twenty
minutes, especially if covered with some
non-conducting material. as a cloth or
dry fowl or the pail cover. AT the
end of the twenty minutes the bottles are
removed and set in warm water, which is
gradually cooled and then iced. The bot
tie may finally be put in the refrigerator
after being partially chilled in water.
Pasteurizing may also be accomplished
with equally good, if not better, results
in tin vessels, either a double boiler oat-
meal cooker or two dishes of suitable
capacity, one with the diameter two
inches shorter than the other. The water
is poured into the outer dish at boiling
point, the milk dish and contents being
set in at once and constantly stirred
until its temperature is $50 degrees. 1t
is then removed for a moment. while
the water in the outer dish is tempered
to the same, or a degree or two higher.
The milk is Their set back into the
boiler, put to one side and closely COW
cred and wrapped in order to retain the
heat for fifteen or twenty minutes.
The advantage of tin vessels is thai
they may be plunged from hot water to
ice water without danger of breakage,
and with possible advantage to the milk.
If the object of pasteurizing be to de-
stroy the bacillus of tuberculosis a
minimum temperature of 19 degrees
should be maintained for fifteen minutes,
or $40 degrees for half an hour.
If milk can be obtained from a heru
known to be free from tuberculosis, or
the person has no fear of this trouble, a
pasteurizing temperature of from 1873
degrees to '140 degrees maintained for
fifteen or twenty minutes is sufficient
to give good keeping qualities and to
effectually get rid of 95 per cent. of all
bacteria, including the forms which pro-
duee stomach disturbances, vomiting, and
cholera infantum in children.
In all pasteuring work the sudden chill
ling of 0 sdegrees of thereabouts is i'm
perative. The milk shoul be kept COW
cred and at as low a temperature as can
be obtained. Treated in this manner
p~asteurized milk will be found to have
a delightful sweet, pure taste dong after
common milk has lost its freshness. On
the average it keeps from six to thirty
six hours longer than unpasteurized milk
in the same temperature.
This Marguerite pin cushion is sug-
gested, of course. by the simple daisy.
To develop it satisfactorily get about a
yard of good quality ivory surah silk, a
half yard of leaf green Roman satin, a
quarter of a yard of bright yellow pongee
silk, some stiff cardboard and a small
quantity OF wadding.f
EVERYBODY knows the arrangement and
shape of Marguerite petals. Cut out
about sixteen petals from sonle crossbaf
white muslin, the petals to be from three
to four inches long and three-fourths
of an inch wide. AS a centre cut a
round piece of cardboard with a twelve
inch circumference and lay quite a two
inch depth of the wadding upon it, being
careful, however, to place the padding
thicker in the centre so that the rounded
heart of the natural flower may be re-
produced. 70 keep the waadiHg in place
cover it with IL piece Of thin white mus
lin. which can be gunlfned to the under
meath part and then sew ON the petals,
arranging them SO that the shorter ones
may come on top Of the longer.
To decorate the centre now proceed to