Year: 1873

Queen is quite the same as that at a
Prince OF Wales iepee The spelling
class Of royal ladies stand up in rigid
row. On the Queens right is the lord
chamberlain, who reads off the names.
Next t. the Queen, on her left, is Alex
andra, then the Queens daughters and
the Princess Mary of Cambridge. Next
to them stand the princess, and the whole
is phalanx which stretches entirely
across the room. Behind this line, drawn
up in battle array, stand three or four
ranks of court ladies. The act of pre-
sentation is very easy and simple. For
merly--indeed, until within a few years
it must have been very perilous and
important feat. The courtier (the term
is used inaccurately, but there is no noun
to describe person who goes to court
for single time) was compelled to walk
up long room, and back, bowling out of
the Queens presence. For ladies who
had trails to manage, the ordeal must
have been trying one. Now it has
been made quite easy. There is but one
point in which presentation to the
Queen differs from that which is pre-
scribed for the Prince of Wales ievee.
You may turn your back to the prince,
but after bowipg to the Queen you step
off into the crowd, still facing her. There
(if you have had the good luck to be
presented in the diplomatic circle) you
may stand aud watch most interesting
pageant. To the young royalties, per-
haps, it is not very amusing, though they
evidently have their little jokes after
ward over anything unusual that occurs.
1t is natural enough that they should, of
course, and the fatigue which they sus-
tain entities them to all the amusement
they can get out of what must be to
them very monotonous and familiar
spectacle. There is plenty in it to occupy
and interest the man who sees it for the
first or second time You do not have
to ask "Who is this ?" and Who is
that ?" The lord chamberlain announces
each person as he or she appears. You
hear the most heroic and romantic names
in English history as some insignificant
boy or wizened old woman appears to
represent them. They are not all, by
any means, insignificant boys or wizened
old women. Many of the ladies are hand
some enough to be well worth looking
at, whether their names be Percy or Stan
hope or Brown or Smith. The young
slips of girls who come to be presented
for the first time, frightened and pale or
flushed, one admires and feels sense of
intuitive loyalty to. The name of each
is called out loudly by the lord chamber
lain; "The Duchess of Fincastle,'
The Countess of Dorchester" Lady
Arabella Darling on her marriage" etc.
The ladies bow very low, and those to
whom the Queen gives her hand to kiss
nearly or quite touch their knee to the
carpet. No act of homage to the Queen
ever seems exaggerated her behavior be-
ing SO modest and the sympathy with
her so wide and sincere; but ladies very
nearly kneel in shaking hands with any
member of the loyal family, net only at
court, but elsewhere. 1t is not SO strange
looking, kneeling to royal lady, but to
see stately mother or some soft maiden
rendering such an act of homage to a
chit of boy or gross young gentle
man, impresses one unpleasantly. The
courtesy of a lady to prince or princess
is something between kneeling and that
queer genufection one meets in the Eng
lish agricultural districts the props of
the boys and girls seem momentarily to
be knocked away, and they suddenly
catch themselves in descending. 1t as
tonished me, remember at court par
ty, to see one partician young woman,
divinely tall should describe her if
decided chin and evidently Roman turn
up VI u6E HUoc duu VI ueT cudTdcLer QdQ
not put divinity out of the question
shake hands with not very imposing
young prince, and bend her regal knees
into this curious and sudden little cramp.
l saw her, this adventurous maid, some
days afterward in Hanson cab Shade
of her grandmother, think of it y direct
ing with her imperious parasol the cabby
to this and that shop. 1t struck me she
should have been Roman damsel, and
have driven chariot with three steeds
abreast.-Lippineott's Magazine.


How TO PRESERVE PEARS Pears
are unusually plenty this year. Below
we give one of the modes of preserving
them:


Take pears not quite ripe, and peal off
the skins. Prepare syrup with three
quarters of pound of sugar to each
pound of fruit Melt it and boil for half