The National tribune., 1908-10-08

1
valued at 100000, and those of the
Vanderbilts at 100000. The Pope's
lace treasures are said to be worth $751;
| 900; those of the Queen of England
$4,000, and those of the Princess OF
Wales S250,000. The Princess of Wales
says that she is fond of old lace, but
that she cannot afford to buy it. She
gets very beautiful collections in pres
ents. however, and ON the whole her
assortment is probably as valuable as
| that of many New York ladies. 1t is
said that New York buys more laces
than any other city in the world. The
late Mrs. r. E. Stuart's collection would
easily sell for several hundred thou
sand dollars; and Mrs. William c.
Whitney kept iaces worth $4,000 to
SIC, 200, which her daughter Pauline in
herits. Mrs. Gerard, Mrs. John Jacob
Aster, and Mrs. A. T. Stewart were the
most thorough connoisseurs of real lace
in the United States. At present the
only lady who has made the collection
of real laces study is Mrs Jessie Sc
ligman. Mrs. Herman Oelricfs has a
lace dress made in Paris which cost
over $4,000.
To make English pickle or chow
chow take two heads cauliflower, one
head cabbage. 200 very small cucum-
bers, so half-grown cucumbers, pared
and sliced, so small white onions, two
heads celery cut in pieces, one small
cup green grapes, one-half cup radish
pods, one-half cup nasturtium seeds,
one-half cup white mustard. one-quar-
ter cup ground black pepper. one-quar-
ter cup ground cinnamon, one-half cup
tumeric and one cup grated horse
radish.
Cut the cauliflower in flowerets, chop
the cabbage and onions, or leave the
onions whole if preferred. Put all the
vegetables in salt over night. The next
day drain clear from the crude juices
and cover with vinegar. Let it stand
two days, then drain again and mix in
the spices.
Boil one gallon of vinegar and two
pounds white sugar, and pour on while
hot. Repeat this three mornings in
succession, draining off the vinegar and
reheating. The last time mix one scant
half cup ground mustard with little
vinegar and add to the vinegar and
sugar.
Most housekeepers nowadays prefer
chilli sauce to catsup. For making the
former this is good rule: Take a
throwing into boiling water, then rub
bing off the peel. Peel eight medium
sized white onions and chop the onions
and tomatoes together until very fine.
Put over the fire and cook fifteen min
utes. Never use tin or iron vessels in
cooking tomatoes. A porcelain-lined
kettle is best for preserves and pickles.
After the first fifteen minutes add a
pint of vinegar. a tablespoonful each
powdered cinnamon, allspice and black
pepper, and teaspoonful cloves. Tie the
spices in small bag of cheesecloth.
Now let the whole cook for about five
hours on the back of the stove until
quite thick, taking care that it does not
scorch.
When ready to be taken up remove
the bag of spices and strain or not, as
preferred. Then add tablespoonful
ground mustard, a teaspoonful cayenne
and two teaspoonfuls white ginger.
Salt may be added to suit the taste.
1t is now time to think of flowers for
the Winter. but certain house plants
ture, If desired in the late autumn or
early winter, will either be impossible
to get or else will cost large sum.
For instance. slipping geraniums is
one of the simplest feats, and their care
afterward is not difficult. At the same
time there is no small decoration that
will more ornament a room than pot
of red geraniums in flower. Even when
not blossoming they are still desirable
to place in window.
To slip geraniums, healthy looking
shoots should be selected and cut off
less than an inch from the plants
trunk with a sharp knife or scissors.
Pots must be ready to put them in,
so the cuttings will not wilt. Gerani-
ums do not require a rich soil Indeed,
like nasturtiums, they will go to foliage
rather than to blossoms unless the loan
Is sandy, having little rich compost.
They will do nothing in clay unless IL
is lightened with sand.
Small pots for the first planting
should be filed to within an inch of
the top. It will not be necessary to
leave a hole for putting in the plant, as
there are no roots to take the space.
The best method Is to punch a hole
about three inches deep and plunge the
shoot into 1t.
The soil should then be watered and
pressed gently but firmly around the
stalk. After that the pots must be
placed where they will get light, but no
sun. and the soil must be kept at an
even state of moisture, though not wet,
for a week. The leaves viii drop off,
but that is no indication that the stalk
will not live. There is not the slightest
difficulty in knowing whether or not
the cutting is roofing, because if 1t is
will begin to shrivel just above the soil
line. This is because the sap has ceased
to flow and the branch is starved.
II the stalk is stout and green 1t is
alive and healthy. though there may
be no leaves. They will begin to form
as soon as roofing is accomplished,
which will be in two or three. weeks.
sometimes a little longer.
After the first week the pots should
be moved where they will get some sun
each day, but care must be taken that
they do not burn. Cuttings potted now
will be in good condition to take into
the house by the time the first frost
comes.
A root that has been blossoming out
of doors all Summer, even tho 1t be
in q window box, and not in the ground,
is no good for Winter. 1t must rest at
that time, and its leaves will continue,
but it will not flower.
Nignonette may still be sown out of
doors for an Autumn crop of fragrant
flowers, and SO. too, may sweet alys-
sum It Ia a mistake to think that the
season is too far advanced to do any
thing with nasturtium seeds. If plant
ed now they will do famously In Sep
tember. 1t will be necessary to shield
the young seedlings from the intense
sun of midday through this month.
dresses, songs and recitations, after
,yk;.b rafrao n ~ ante mara sapued We