The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-07-28
1deas for QNonen


lasting in tone and enduring - "
they can be used for a great variety q
purposes, are beautiful as to appearance
n inexpensive. !,
The fact Of its being cheaper h an OIL
painting IS no discredit to a tapestry LOT
this pecuniary4 advantage is due TO tne
eost and Welding nature of the cloth'
which shows every stroke Of the brush m
III entirety. and to a different methoa
Of thinning the colors, enabling more
rapid production.
IN the execution of a tapestry a pailtea
appearance must be avoided, for the I'M
preston the observer should receive
sheuld be that the colors have been woven
into the cloth, and not applied with a
brush. The greater the woven effect, the
greater will be the value of the tapestry
AZ J broad axiom it should be remem-
bered that the rep of the material should
reveal itself in every thread and never
be choked with pigment. In ms iine o
art broad effects should be attained ps
contrasts and delicate shading, ralher
than by bold daubs of paint.
With regard to coloring cool colors are
more pleasing. and the cleaner and clearer
they are kept the better. A muddy enect
Is of all things to be avoided, and for TINS
reason umbers should be used with eau
ton. This applies generally. In the mat
ter of flesh coloring. terra verte is most
satisfactory in shadows, as are also yer
million. emerald green and light RED
whilst high lights may be obtained WITH
white and terra verte, or emerald green
and white. subsequently flushing the
flesh with a tinge of rose madden
Having chosen the design, whether
original or copied, it must be first out
lined on paper, and then transferred by
means Of carboa paper to the tapestry
cloth. as it is difficult for the unskiAed
hand to draw directly on this material.
The clots being now ready for painting,
the oil colors are prepared by thinning
them to the proper consistency with tur-
pentine, instead of the usual drying OILS
and a foundation wash Of pale green-a
mixture OF emerald green and Whites
applied.
AS subjects of design. the ideal meet
with the greatest favor ut the hands ~
amateurs. the realistic requiring great
ekili and discreet handling Beautiful at
mospheric effects lend themselves Wiling
" to this form of decoration-mellow,
golden landscapes, wonderful skies with
rosy morning or glowing evening clouds,
or. again. the hazy blueness of a summer
midday; all are equally lovely when de-
picted by the skillful painter. aid in the
last case the hazy summer light is very
easily obtained by the deft employment
Of the ever useful terra verte.
Tapestry. with its yielding texture and
delicate tinting. can be used for many
and various purposes of decoration, and
besides tho wooden cloth there are the
lighter and daimler makes of silk and
wool and pure silk. Here is a design for a
bedroom. entirely decorated with several
varieties of this material. The ceiling rep
resents a sky, and may be suffused with
the 'roseate hues of early dawn" or a
ssoft misty blue, suggesting the soft shad-
owsSof a summer evening. The walls can
eithsN be entirely covered with the cloth,
which lis usually pasted on. and painted
with groups of cupids. birds and flowers
against g background of cloud and sky,
or panelled with the tapestry framed in
carved or plain wood. In the latter case,
each panel should contain a single nude
or lightly draped figure, and possibly gar
lands of flowers.
The eanopied bed has curtains of cream
silk tapestry, with a design of roses or
butterflies in soft and dainty colorings,
and coverlet to match: and the head
board may be adorned with a group of
watching angels. or other designs suited
to the taste of the occupants of the room.
The hairs may be upholstered with silk
and wool tapestry. painted to suit the
room, and the window curtains should be
en suite.
sallie Joy White, in the August WON
ans Home Companion gives this prac-
teal advice to inexperienced cooks
sThe finest roasts and steaks are found
in the hind quarter. as well as the juiciest
meats for making beef tea, meat pies.
beef a la mode or potted beef. Sirloin, of
course. gives the very choicest roasts
and steaks; next comes the rump. this
being cut in three parts. The back, the
middle and the face are good roasting
pieces; but the most economical is the
riddle cut. as it is free from bone and
has not a scrap of waste on it. Good
steaks are cut from the top of the round;
some people go so far as to say that the
flavor of a round steak is superior to
that of any other. The lower portion
of the round is used for braizing and for
beef tea.
The tenderloin has the most tender
meat, but it is neither so juicy nor so
well favored as other portions that are
not so tender, and it is not nearly so
nutritious as portions that require much
cooking. The sirloin comes next in ten
derness and delicacy. These cost more
thar any other cuts, but there is less
nutritive value than is found in the
cheaper parts. Indeed. the cost of the
meat seems to be in inverse ratio to its
real food value. OF course, this is so be-
cause of the much smaller proportion of
the so-called choicer cuts. It is one of
the wise economies of nature that it
should be so. The harder-working class
of people. those who do a great deal Of
manual labor. and particularly those
whose occupation takes them a great
deal into the open air. need the nourish-
ment and sustaining quality of the heav-
Ter meats. And these are found in the
cheaper parts. particularly where there
is a great deal Of juice in the meat and
rich marrow in the bone.
'tStews and braized meats. or those that
are steamed In their own juices over the
fire. as pot-boiled or roasted meats. give