I firmly believe in the doctrine that "good clothes tendeth toward grace." What woman can not talk better when she knows she looks well? She can then forget herself and lose all self-consciousness, which is a state most devoutly to be desired by all women—particularly our young women. So, girls, study your costumes, especially the "superfluities," or "furbelows," as they are wont to be called; make yourselves look as pretty as you possibly can—and then forget yourselves.
I wish all our lady readers might have been here the holiday week, for the stores were perfect bowers of beauty. It was a pretty sight in itself to watch the crowds of happy-faced children, with their little pocket-books in their hands, at the various counters buying presents for father, mother, brothers, and sisters. Children always enjoy Christmas more when they can make, as well as receive, presents. So I hope all our little readers were made happy by both giving and receiving.
I am sorry I could not give you a more satisfactory talk on the fashions, but our space is limited this week. I hope the ladies will not forget that our "Household" department is open to them, and that they will contribute anything that may be of interest to the others.
Mary Howe.
A Kitchen Silo.
The farmer's wife in the Netherlands has long been using a sort of a silo. Probably she had been doing so for long years before M. Geoffrey began experimenting with preserved stock food in France. The Netherland housewife's silo consists of an earthenware jar about two feet tall. Into one of these jars in summer time she places the kidney bean; in another shelled green peas; in another broad beans, and so on. Making a layer about six inches deep in each. She sprinkles a little salt on top and presses the whole firmly down. Then she adds another layer and more salt. She leaves a light weight on top to keep all well pressed down and exclude the air, in the intervals between pickings for often the harvest of a single day will not fill the jar. When full, she puts on a heavier weight, and covers all with brown paper. She thus has green vegetables preserved for winter. The ensilage is said to be "more or less good, according to taste."
Chicken Salad: Two common sized fowls, one teacup of good salad oil, half a jar of French sweet mustard, the hard-boiled yolks of ten eggs, half a pint of vinegar, one teaspoonful of cayenne pepper, eight heads of celery, one teaspoon of salt or a little more if required. Cut and mix the chicken and celery and set away in a cool place. Mash the eggs to a paste with the oil, then add the vinegar and other things, mix thoroughly, but do not pour it over the salad until about half an hour before serving, as the celery may become wilted.