The Jersey City news., 1902-01-25


floor is not difficult to attain in the av-
erage home when one works intelligentiy
in its preparation. To have the floor Of
lssional hands for a dance costs more
money than you can spare, perhaps II
50, polish it yourself 1t is really not a
difficult thing to do-it takes time, care,
and some amount of elbow grease, but
it demands little skill, and 1 have seen
many q perfect floor prepared by tyros at
the task.
Having taken up your carpets or rugs.
sweep the boards thoroughly, going over
them once or twice, until every trace of
dust is removed. Next, take lump Of
| beeswax, or what answers equally well,
an old fashioned wax candle or two, and
rub the floor all over. The friction viii
melt the wax enough to leave coating
on the boards as you progress, and this
coating should be distributed as evenly
as possible. Now dredge a bit Of the
fioor-say square yard-with powdered
chalk Tan old tin drdeger does for the
purpose), and then rub the surface with
a piece of smooth, fiat wood covered even
{ ly and tightly with fert; an old, disused
+ hat comes in well, as long as the sur
face is evenly covered AS the chalk adj
heres to the wax, dredge on more, still
rubbing with the felt-covered wood work
ing up and down. doing a bit of the floor
at time, and taking care that each por-
tion done merges nicely into the next.
This takes time and patience. but it is
not unpleasant work, and it is nice to find
good surface growing under ones eff
4 forts. The next process is to go all over
the floor with a cake of French chalk,
rubbing smoothly and evenly with the
fiat side of the cake, and taking care not
/ to scratch the surface with any Of its
corners or edges. This will leave cer-
tain amount of chalk-dust. which must be
swept off with soft broom; and, this
done your guests viii have no fault to
find with your floor. The two secrets
of the process are: First, to lay on a
good coating of wax, not a mere smear
4 here and there; the second, to rub in the
chalk smoothly, but with considerable
pressure at first, reducing this and ap-
plying the felt-covered wood as the sur
face comes.
GAS a rule writes DR.. Louis Starr, "in-
fants are overfed, and this opens the in
teresting question of the normal capacity
of the stomach at different ages. Rotch
I states that, by actual measurement the
stomach of an infant five days old holds
six and a quarter fluid drachms. guam
tity far short of that usually forced up
on the babe during the first week There
1 is a. rapid increase in the capacity OF the
stomach during the first two months Of
life, while in the third. fourth and fifth
] &C. eli
"Gufded by these data, the quantity of
food should be rapidly augmented during
I the first six or eight weeks of life, and
then held at the same quantity up to the
/ fifth or sixth month. another consider
able Increase is demanded between the
sixth and tenth months"
After the first year DR.. Starr says that
a more varied and substantial diet than
the milk preparations may be required
and permits the yolk or a lightly boiled
egg. with stale bread crumbs once a
day. the other four meals consisting Of
milk. On alternate days the third meal
may be, instead of the yolk of egg, a
teaeupfuI of beef, mutton or chicken broth
containing few stale bread crumbs
From the fourteenth to the eighteenth
mouth stale bread crumbs in new milk,
oatmeal or cracked wheat porridge. soda,
biscuit, broth, rice and milk pudding,
yo,k of egg lightly boiled thnf bread
slightly buttered, and mashed baked pota-
to moiatened with meat broth may vary
the bill of fare. To this list may be added
kafter eighteen months, tablespoonful of
underdone mutton pounded to a paste,
and from that age to three and a half
years further addition may be made Of
underdone roast beef or mutton, roast
chicken or turkey, plainly dressed
macaroni, baked apple. etewed prunes,
milk toast and well cooked green vegeta-
bles; spinach, celery young onions, cau.i-'
flowers and young peas mashed with a
folk. These, it is to be understood, are
to be given only at the third meal, and
not more than two of the dishes any one
dav. The other meals ehould be ress ricted
to broth, milk porridge and stale bread,
| with butter.
1t fs a pity that so many people shy
at the word economy-those at least who
are we'll provided with this worlds goods
and that, merely because they choose
to think it Synonymous with stinting,
though this IS not the real meaning Of the
word. In the same way plenty is often
looked upon as waste. yet there is a vast
difference between the two.
There is an almost Incredible amount of
waste that goes on even in the best regu-
lated households where the mistress and
servants have not set their minds on
lighting against waste; waste. not always
wiilful certainty, or likely to cause the
favored ones any serious discrepancy in
! the years total thoguh. it is never de-
sirable, and becomes a positive danger
for such as have to reckon their weekly
expenses pretty closely.
For every housewife of high or low de-
gree. there is q duty which should stand
pre-erainent, vix.. that of checking waste
fn order to provide her establishment
with the maximum of comfort with
economy which implies order, regu-
larlty. cleanliness and daintness. accord
ing to her means, and, without allowing
or counenancing earelessness and indiffer-
ence. which often go a long way to make
everybody discontented. while they ma
tariaily increase he difficulties Of home
bookkeeping.
A Cinderella dancing party may be
made very enjoyable. says Good House
keeping. The Invitations might have
dainty French slipper painted in water
afar N one corner. or simply the word