The record-union., 1897-11-28

unknowing even the little fragments OF
that which may be known
'All considerations about the physi-
cal, moral and mental training OF
| adolescence in general are complicated
| in especial fashion when they are to be
applied to girls-complcated sometimes
| by permanent conditions of sex and
| sometimes by the transient circum-
stances of a changing society. L can
| only suggest the fundamental principle
which should direct the care of the
| physical health of girls-the principle
of furtheIfng the normal course of de-
velopment The physical (and psyche
| logicaD history of every one under
twenty differs from that of every one
who has passed that age, by the fact
that their organisms are still in a pro-
cess of ascending evolution; they have
| not reached their full growth; they
have not attained their perfect func-
ton.
This general statement must be
modified, however, in a peculiar man
ner for each different organ. Thus, the
| brain attains six-sevenths of its gross
size by seven years of age, the remain
ing seventh being acquired between the
| ages of seven and fifteen. But the fine
details of its structure, upon which it's
functions depend, continue to be elab
Grated at least until the fortieth year.
Roughly speaking, the first seven years
of life are preoccupied with the growth
Of the nervous system, the next three
or four with the growth of the limbs,
while between eleven and fourteen the
main force of development is expended
on the chest and the vital organs con-
tained in 1.-THE heart and lungs"
The man says the verb "to jelp' is a
| good old expression and worthy of more
countenance than it receives. The wom-
an doesn't like it. She says so when
ever the season comes around to jelly
| making time. She always says it in
| the same way. Does it jell?" asks the
| man as the critical moment in jelly
making arrives. Why" asks the wom-
an. diverted from her more important
work to the consideration of English,
| why should l say that my jelly does or
does not jell, any more than I should
say that my custard does or does not
cus?" And then it sounds so much like
| swear word that the man smiles wise
| ly to himself and the discussion ends.
| y
| IF a shabby marble mantel is one of
| the obstacles in the way of an at
| tractive room, there need be no hesi-
fancy in painting it to match the wood
work. The result will be most salts
/ factory and a marked improvement
over its former estate.
AS salad is a good way to serve
/ L. 80,
a basin of salted water and cook slowly
for an hour. Rinse in cold water and
again boil slowly for twenty minutes.
Then plunge in cold water, drain. and
cut in slices, mixing with the same
| quantity of celery-stalks that have
been cut into dice Toss in salad
! bowl and cover with a mavonnaise
dressing, garnishing with lemon, rad
| ishes, and the celery-tops. The seal
/ lop is at its best during January and
February, and is preferably eaten by
! epicures at that time, but its season
! is nearly that Of the oyster, beginning
! in September and ending in March.
At a photographers where MANY pic
lures are made of pretty children and
beautiful women a transparency is
I
The transparencies of the children are
particularly attractive, but the beauti-
ful head of a woman. showing the out
lines Of the neck and shoulders is
charming.
Those households where the operation
| of quince-jelly making is going on
should have spokesman to remind the
cook, if she is likely to forget it. that
IN order to secure the clear beauty in
It's perfection the fruit must not be
squeezed to obtain the juice 1t should
De cooked, without the sugar until it is
soft enough for the juice to flow readily.
and then suspended in a bag over a large
earthen basininto which it may drip sew
efal hours. 1t is we'll to arrange matters
/ so that this part of the work may go on
through the night, with the jelly itself
made on the following day Another
point to remember is that much gelatin
/ Gus substance is contained in the cores.
which by no means should be thrown
away.
An ingenious woman has made a
| quantity beautiful piece of bric-a-brac
| by framing a silhouette of a friend pos
sessing classic profile in an oval rim
Of subdued antique rose damask. with
a row Of tiny pearl beads about the inner
edge, the susDending chain being made
OF small squares Of repousse oxidized sill
yer, which formerly served as personal
adornment when the dog collar was
in vogue.
Many a housekeeper has echoed the
! despairing cry of the poor cook who
longed for a new animal. It is difficult
/ to supply a table with meats week
after week, ringing the changes on
poultry, beef, mutton, veal and pork
! The latter is not in general favor, and.
! because of this common dislike, il may
| be well TO point out to the distraughI
! caterer that a change from roast beef,
| or boiled mutton or fricandeau of veal
! IS in the direction of the condemned
pig Though it need not be the delicious
morsel sung by Charles Lamb. it should
| be from young pig; then a leg of pork
| is positive sdelicacy. The meat is
white and tender. resembling the breast
of turkey without the dryness of that
| fowl. 1t should be cooked in braising-
/ pan. and into the scored rind should be
/ thrust a liberal allowance of finely
| chopped onion and powdered sage. Such
a dish, once tried. stands every chance
I of frequent presentation thereafter on
the family dinner-table.
! 1t is significant of our social paradox |