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Receipts, Etc.

CARVING.

Breast of Veal, being very gristly, is not easily divided into pieces. In order, therefore, to avoid this difficulty, put your knife at a, about four inches from the edge of the thickest part (which is called "the brisket"), and cut through it to b, to separate it from

The prime part of the fat lies on the outer edge, and is to be cut in thin slices in the direction of d.

The under part, as here represented, contains many favorite pieces of different sorts, as crosswise, in slices, near the shank-bone at b; and, lengthwise,

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the long ribs; cut the short bones across, as at d d d, and the long ones as at ccc; ask which is chosen, and help accordingly. The remaining scrag part is seldom served at table, but forms an excellent stew when dressed in the French mode.

Shoulder of Veal.-Cut it on the under side in the same manner as a shoulder of mutton.

Leg of Mutton.-The best part of a leg of mutton, whether boiled or roasted, is midway between the knuckle and the broad end. Begin to help there from the roundest and thickest part, by cutting slices, not too thin, from b down to c. This part is the most juicy; but many prefer the knuckle, which, in fine mutton, will be very tender, though dry.

in broad pieces, at the further end a; as well as in the middle and sides in the manner designated at c and d.

Should it be intended to reserve a portion of the joint to be eaten cold, the under part should be first served, both because it eats better hot than cold, and because the upper remaining part will appear more sightly when again brought to table.

Loin of Mutton.-Cut the joints into chops and serve them separately; or cut slices the whole length of the loin; or run the knife along the chine-bone, and then slice it, the fat and lean together, as shown in the cut of the saddle, below.

Neck of Mutton.-Should be prepared for table as follows: Cut off the scrag; have the chine-bone carefully sawn off, and also the top of the long bones (about one and a half inch), and the thin part turned under; carve in the direction of the bones.

Saddle of Mutton.-Cut in long and rather thin slices from the tail to the end, beginning at each side close to the back-bone, from a to b, with slices of fat from c tod; or along the bone which divides the two

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There are very fine slices in the back of the leg; therefore, if the party be large, turn it up, and cut the broad end; not across, in the direction you did the other side, but longwise, from the thick end to the knuckle-bone. To cut out the cramp-bone, which some persons look upon as a delicacy, pass your knife under in the direction of e, and it will be found between that and d.

Shoulder of Mutton, though commonly looked upon as a very homely joint, is by many preferred to the leg, as there is much variety of flavor, as well as texture, in both the upper and under parts.

loins, so as to loosen from it the whole of the meat from that side, which you then cut crosswise, thus giving with each slice both fat and lean. The tail end should be divided and turned round the kidneys, or, if preferred, a bunch of vegetable flowers skew. ered on the tail end.

Haunch of Mutton.-A haunch is the leg and part The figure represents it laid in the dish, as always of the loin, and is cut in the same manner as a haunch

of venison.

served, with its back uppermost. Cut through it from a down to the blade-bone at b; afterwards slice it along each side of the blade-bone from c c to b.

MISCELLANEOUS COOKING.

Beefsteaks. Beef, or rather rump steaks, for broiling, should not be much more than half an inch thick, or they will be hard on the outside before they are done through. Pepper them well, but do not salt them until previous to serving them, or the gravy will be drawn. Do them over an ardent fire, and only turn them once. When tossed, or as it is commonly called, fried, the pan should be made hot, then rubbed over with fat, and the steak put in. A quick fire is requisite. When done, pepper and salt it, and lay upon the top some pieces of fresh butter.

Remember, whether tossed or broiled, beefsteaks should be done quickly; never suffer them to go to sleep over the fire.

Pickled Fish.-No housekeeper should neglect, when any kind of fish is plentiful, to provide a supply for pickling. If made into a fresh pickle—that is, when some of the liquor is used in which the fish is boiled-it will only keep for a week or two, but when regularly preserved in strong vinegar and spices it will continue good for many months.

Calf's Liver and Bacon.-This is commonly tossed in butter; the liver sliced moderately thin, is first dressed, and the rashers of bacon afterwards; serve garnished with the latter. Calf's liver may also be fried; dip the slices into seasoned beaten eggs and olive oil, and fry quickly. In France, similarly shaped pieces of liver and bacon are skewered together, then dipped into oil, and subsequently sprinkled with bread-crums, and broiled; season and serve. When tossed without the bacon, a glass of wine may be poured into the pan, and served in the dish, with the liver arranged around.

Calf's-Head Pie.-Boil a small calf's head or half a large one, take all the meat from the bones, blanch and keep the brains separately, skin the palate, tongue, etc., and cut the latter into thin slices. Season with spices according to taste. Shake the meat for a few moments in a hot pan over a brisk fire. Put a rim of crust around your dish, lay in the meat, filling up with the yelks of eggs hard-boiled, pieces of the brains, forcemeat balls, and a little minced anchovy. Finish with a cupful of good gravy, and cover with a crust. A few flat sausages may take the place of the forcemeat balls, but they must be very highly seasoned, or the pie will be insipid. Oysters are likewise admissible.

Marbled Veal.-Take some cold roasted fillet of veal, season it with spices, and beat it in a mortar. Skin a cold dried tongue, cut it up, and pound it to a paste, adding to it nearly its weight of fresh butter; put some of the veal into pots, then strew in lumps of the pounded tongue, put in another layer of veal, and again more tongue; press it down, and pour clarified butter on the top. This cuts very prettily, like veined marble. The dressed white meat of either fowl, rabbit, or turkey, will answer for the purpose as well as veal.

Omelettes of Fish.-There are two ways of making these; one is merely to flake some ready-cooked fish-cold salt cod is very suitable; season it with cayenne, nutmeg, and white pepper; mix it well with six beaten eggs and one dessertspoonful of cream or milk; fry it on one side only, fold it, and serve. The other method of making an omelette is as follows: Chop up what cold fish you have, add a little parsley and shalot shred small, and a piece of fresh butter and some lemon-juice. Place this in an oven to get hot; then beat six eggs, season them, and pour them into a buttered frying-pan; put it over the fire, and as soon as the eggs begin to turn opaque lay the warm fish in the middle of them; roll in the ends of the omelette so as to enclose the contents, and capsize it upon a dish. Garnish with crisped parsley.

Roast Shoulder of Mutton.-Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About a quarter of an hour before serving, draw it near the fire, that the outside may acquire a nice brown color, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes

baked potatoes. Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping. pan.

CAKES, PUDDINGS, ETC.

Sponge Cake.-The weight of eight eggs in pounded loaf-sugar, the weight of five in flour, the rind of one lemon, one tablespoonful of brandy. Put the eggs into one side of the scale, and take the weight of eight in pounded loaf-sugar, and the weight of five in good dry flour. Separate the yelks from the whites of the eggs; beat the former, put them into a sauce. pan with the sugar, and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon-rind mixed with the brandy, and stir these well together, dredging in the flour very gradually. Whisk the whites of the eggs to a very stiff froth, stir them to the flour, etc., and beat the cake well for a quarter of an hour. Put it into a buttered mould strewn with a little fine sifted sugar, and bake the cake in a quick oven for one and a half hour. Care must be taken that it is put into the oven immediately, or it will not be light. The flavoring of this cake may be varied by adding a few drops of essence of almonds instead of the grated lemon-rind.

Rice Cake.-Take three ounces of flour and eight ounces of loaf-sugar, both well sifted, and add to them the grated rind of a fresh lemon; beat the yelks of six eggs and the whites of three separately, then mix them together and beat again. Take four ounces of ground rice, mix with the flour and sugar, and let these ingredients drop gradually through the fingers into the eggs, beating them all the time. When the whole is mixed beat it thoroughly for a quarter of an hour. If baked in a round tin mould, place a buttered paper inside, allowing it to project an inch and a half beyond the tin: bake in a moderate oven for three-quarters of an hour. When taken out of the mould, place it on a sieve to cool.

Dundee Cake.-A pound and a half of dried and sifted flour, the same weight of fresh butter, and of loaf-sugar finely powdered, six ounces of blanched sweet almonds pounded, three-quarters of a pound of candied orange-peel, half a pound of citron, both cut into small square pieces, half a small nutmeg finely grated, and fifteen eggs, the yelks and whites beaten separately. With the hand beat the butter to a cream, add the sugar, and then the eggs gradually; mix in the flour a little at a time, and then the sweetmeats, almonds, and spice. Butter the hoop or tin pan, and pour in the mixture so as nearly to fill it; smooth it on the top, and strew comfits over it. Bake in a moderate oven, and do not move or turn it till nearly done, as shaking would be apt to cause the sweetmeats to sink to the bottom.

Scotch Marmalade.-To every ponnd of Seville oranges put one lemon and two quarts of water, and boil them for two hours; then change the water, and boil until quite soft; cut them in half, take out the pulp carefully, and remove the seeds; cut the peel into very thin slices, and return it to the pulp. To every pound of fruit allow two pounds of sugar: put a pint of the water the oranges were first boiled in to the sugar, mix the whole together, and boil twenty minutes, or until the marmalade is clear.

Ramakins.-The following are good receipts: Mix a teaspoonful of flour with two ounces of melted butter, two ounces of grated cheese, two tablespoonfuls of cream, and two well-beaten eggs. Stir all together and bake in small tins for a quarter of an hour. A little Cayenne pepper may be added if liked.

Pasty Ramakins.-Take some puff-paste and roll It out rather thin, strew over it some grated cheese, and fold it over; repeat this three times, rolling it out each time. Cut the ramakins with a paste cutter in any form you please, brush them over with the yelk of a well-beaten egg; bake them in a quick oven for a quarter of an hour. When done, serve them quickly on a hot napkin. Parmesan cheese is the best for these ramakins.

Ginger Pudding.-Half a pound of flour, quarter pound of suet, quarter of a pound of moist sugar, two large teaspoonfuls of grated ginger. Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together, butter a basin, and put the mixture in dry; tie a cloth over, and boil for three hours.

Potato Pudding.-Half a pound of mashed potatoes, two ounces of butter, two eggs, one pint of milk, three tablespoonfuls of sherry, quarter of a saltspoonful of salt, the juice and rind of one small lemon, two ounces of sugar. Boil sufficient potatoes to make half a pound when mashed; add to these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the lemon-peel very finely, and beat all the ingredients well together. Put the pudding into a buttered pie-dish, and bake for rather more than half an hour.

IRONING.

COVER the table or dresser with a coarse ironing flannel, doubled, or a piece of old blanket. Stretch over it some clean old sheeting, fastened to the table at the corners with flat-headed brass nails. Have at hand a basin of clean cold water, to damp out any folds that may have been badly ironed. Rubbers and iron-holders should be scrupulously clean. A knife-board, sprinkled with bath brick, is the cleanliest mode of polishing flat-irons.

The heat and size of the irons should be regulated according to the articles to be ironed. Flannels require a heavy, cool iron, and calico scorches with less heat than linen.

The plain linen articles should be ironed first, and hung to air, whilst the lighter materials are in hand. Muslins and net require ironing twice, being gently pulled every way of the thread between each ironing. Embroidered muslins should be ironed over several thicknesses of flannel. As a general rule, all fine muslin work is better first ironed through a piece of old thin cambric; this prevents scorching, and also clears the muslin from the starch. Gentlemen's linen fronts and cuffs should always have the iron first passed over them in this manner.

In ironing pocket-handkerchiefs, the iron should be passed along each side before the middle is touched, the ironer slightly pulling the corner in the left hand, whilst she irons with the right. To form plaits neatly, the frill should be laid straight in front of the ironer whilst she makes the creases of the desired width with the nail of the right hand, the left holding the point of the hem in place till the iron is passed over it. All plaits must be laid even to the thread.

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water.

Use it twice a week. For hair falling out this is particularly good. It cleanses the head, and gives to the hair a beautiful glossy look. H.

Jelly Cake.-One pound of butter, one pound of sugar, fourteen ounces of flour, ten eggs; flavor to taste. Bake in jelly cake tins.

Another: Beat five eggs very light, stir in one pound of sugar, three-quarters of a pound of warm butter, one pound of flour, a small teaspoonful of soda dissolved in a teacup of cream; two large tablespoonfuls to a pan.

Grahame Bread.-Four cups of sour milk, or but. termilk, half a cup of molasses, two teaspoonfuls of soda, one teacup of wheat flour, the rest Grahame; beat very light. Bake one hour slowly.

MISCELLANEOUS.

Potato Salad and Salad Dressing.-Cut a dozen cold boiled potatoes into fancy shapes a quarter of an inch thick; mix with some flakes of cold boiled fish-halibut, eod, or salmon-and pour over them a boiled salad dressing, made with six tablespoonfuls of melted butter or salad oil, six ditto of cream or milk, one teaspoonful of salt, half that quantity of pepper, and one teaspoonful of ground mustard. Into this mix one coffeecupful of vinegar. Boil well; then add three raw eggs beaten to a foam: remove directly from the fire and stir for five minutes. When thoroughly cold, turn over the salad; garnish with slices of pickled cucumbers, beetroot, hardboiled eggs, and fresh parsley. This boiled salad dressing can be made in quantities and kept tightly bottled for weeks. It is very toothsome. When used for green salads it should be placed at the bottom of the bowl and the salad on top; for if mixed, the vegetables lose that crispness which is so delicious to the epicure. Slices of eggs, beets, and cold potatoes serve to ornament the dish.

Eggs in Puddings.—It is said that if the yelks and whites are beaten up separately, and then added to the dry flour, and well mixed, that they will go farther than if used in any other way. A tablespoonful of yeast added to a pudding will answer the purpose of several eggs.

Powder for Making Gingerbread.-Mix in a mortar the following articles, which must have been already ground into fine powder: Coriander seed two ounces, and the same quantity of caraway seed and ginger. Nutmeg half an ounce, fennel seed and aniseed of each three-quarters of an ounce, and cloves half an ounce. This powder must be preserved in a well-closed bottle, ready for use. Two ounces of it are required for one quart of water, four pounds of sugar, and two quarts of flour. To make gingerbread the sugar is dissolved in the water, and then mixed into a paste with the other ingredients. If preferred, instead of putting into moulds, the ginger. bread may be made into cakes, and baked on a tin.

Mushroom Sauce for Fowls and Rabbits.—Remove the skins from half a pint of mushrooms by rubbing them with salt. Boil them in half a pint of milk or cream with some salt, mace, and nutmeg. Thicken the sauce with flour and butter, and stir frequently.

To Remove Mildew from Clothes.-Mix soft soap with powdered starch, half as much salt, and the juice of a lemon lay it on the part with a brush; lay it on the grass day and night till the stain comes out. Iron stains may be removed by the salt of lemons. Many stains may be removed by dipping the linen in sour buttermilk, and then drying it in a hot sun; wash it in cold water; repeat this three or four times. Stains caused by acids may be removed by pearlash.

Editors' Cable.

PRIZES FOR VIRTUE.

We are proud, and with some reason, of the large donations and bequests made by our opulent citizens for the establishment of colleges, libraries, asylums, and other institutions of practical usefulness and benevolence. We have a habit of comparing our wealthy classes with those of other countries, in which newly-acquired riches are usually expended in the selfish work of "founding a family," and we experience a national self-satisfaction in the contrast, which is doubtless very soothing and proper. But it must be admitted that this feeling is a little disturbed when we reflect that there is a nation, and one holding no mean rank in the world's history, which has gone, as many will consider, a step beyond us in the disinterested use of wealth. Rich men in France have not been content with endowing schools and hospitals. They have done what no American, rich or poor, has yet, so far as we are aware, thought of doing: they have given funds to be applied in the bestowal of prizes on individuals distinguished, not for scholastic attainments, but for moral excellence. The Monthyon prize, conferred every year on some person in humble life who has become known for acts of kindness and self-sacrifice, has acquired a world-wide celebrity; and now it is announced that a gentleman who died recently in Paris, M. Charles Lelevain, has bequeathed to the French Academy 40,000 francs, the interest of whieh is to be yearly given to "some individual considered most worthy for his virtue and probity." These are not, we believe, the only examples of rich donations in France. In England, the only instance which occurs to us is the celebrated Dunmow flitch of bacon, which, for some inscrutable reason, is considered an appropriate prize for a married couple who have passed through their first year without a word of unkindness. It is stated that last year only two couples were candidates for this notable prize-one of them (to the honor of the cloth be it said) being a clergyman and his wife. The troubles of a parsonage, it is sometimes affirmed, would vex a saint; but in this case they seem not to have been sufficient for that end.

Prizes for virtue, it may be argued, are not in accordance with our national ideas or character; they are "French," sentimental, and unpractical. That they are French and sentimental appears to be true enough; but that they are unpractical is not so plain. The sentiments are among the most practically powerful influences in the world. The greatest revolu tions have sprung from them. Plymouth and Pennsylvania owed their origin to a sentiment. sentiments, in fact, are transforming society, abolishing despotism, humanizing war, and effacing national boundaries. All these great results flow from sentiments of goodness and justice in the hearts, not of the great and powerful, but of the humble and toiling many.

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It is not to be supposed that prizes, such as those provided by the bounty of Monthyon and Lelevain, are of any particular value to the recipients, as a motive for well-doing, Men and women are not kind and just because they expect to be rewarded for their virtues by a public testimonial. If this were their object, it is easy to see that they would not merit a reward. The good influence which the bestowal of

such prizes exerts is not on those who receive them -and who perhaps are as often pained as pleased by the unexpected notoriety thus given to them-but on the community about them. Such acknowledgments, publicly bestowed, serve to give a new turn to men's ideas, by reminding them that admiration and esteem do not wait only, or chiefly, on political or literary eminence, but that charity, fidelity, self-devotion, and all the moral qualities, have a worth of their own, which transcends all other distinctions, and attracts a peculiar respect and regard, such as the greatest intellectual achievements can never win.

POTTERY AS A FINE ART.

AMONG the beautiful objects at the Centennial Exhibition none attract more attention than the pottery and porcelain. We have been so accustomed to regard these wares as mere adjuncts to the table, that it is to many a matter of surprise to discover how delicate and artistic, or how imposingly handsome they can become in the hands of the master-workers in ceramics. Every one who has examined, for instance, the Japanese, the English, and the Danish exhibits, must be struck with the infinite variety of beautiful forms which the "potter's clay" may assume, and the myriad purposes it may fulfil. The subject is such a vast one that we can only make a few suggestions which may be of some practical use to the many who are inquiring the nature and composition of the pitchers and vases, the jars and bottles, the cups and saucers which we have begun to learn are as truly subjects for art as an oil painting or a statue.

Pottery was a pre-historic art. The oldest tombs discovered contain earthenware, and fragments of it are found many feet below the present surface of the ground, among the flint implements of long-forgotten barbarians. The first steps, therefore, are matters of conjecture; but it is reasonable to suppose that clay was roughly shaped by the hands and dried in the sun. Then the advantages of baking the vessel were discovered, and the wheel invented. The potter's wheel is represented on the most ancient Egyptian and Assyrian monuments. The furnace and the air-blast are comparatively modern inventions. But the first pieces of earthenware which have an artistic value are probably the terra-cotta of ancient Etruria. Its shape was exceedingly beautiful. Jars, vases, pitchers, and cups were fashioned into such graceful outlines, that they were independent of decoration. This decoration, nevertheless, was afterwards added; delicate Greek-like groups, chariot races, women weaving, boys dancing; in black on the smooth, brown or red surface, or in red upon a black ground. Any one who desires to see this ware in great perfection (and hardly any pottery in the Exhibition is so thoroughly satisfactory), should go to the Danish exhibit, where by a modern manufactory, the ancient terra-cotta is exquisitely reproduced.

If Denmark represents the most primitive earthenware, its neighbors in the Exhibition, China and Japan, contain the oldest porcelain. At a time when Europe was sunk in feudal barbarism, and the ear. liest school of German art had not yet emerged from caricature, the Japanese were designing and decorating the superb bronzes, screens, and vases which

make their exhibit the centre of attraction to all visitors. Some of their China now displayed dates from the twelfth century. Of its richness of coloring and wonderful minuteness of detail, it is impossible to say too much. Every scene and employment of Jap. anese life is portrayed on porcelain. The national life may better be understood by an observer from these works of art than from any book. So, too, all the native animals and plants are beautifully and most faithfully represented, with a careful elabora tion of detail which commands our confidence. The whole exhibit is a proof that no machinery can effect results like those achieved by the patient labor of an artist's hand. These marvels have all been wrought with the simplest tools; but the workman loved his work, and was willing to spend years in the decoration of a single vase. The hues are so contrasted and blended that, while a multitude of colors is employed, the effect is perfectly harmonious, and the finished article will "look well" in any room or with any furniture. The only drawback to such ware is its fragility. Pope makes it his highest compliment to a woman's fortitude that she should be "mistress of herself, though China fall," and a most severe trial of temper it would be to have a work of art and patience like one of these destroyed by a careless servant. We think ladies who buy in the Japanese department will prefer to take care of their China themselves.

So will they if they purchase among the English ceramics, which display the brilliant results of an artistic revival. During the fifty or seventy-five years preceding 1851 the British pottery had sunk to the lowest ebb of taste. The shapeless and ignoble ornaments or table service, gaudily decorated or solidly ugly, were made and bought to the exclusion of anything better, and all amateurs in the art sent abroad for their tea pots and vases. But the Exhibition of 1851, which revealed, by comparison, the poverty of English industrial art, showed also how profitable a better sort of workmanship might be made. A new era began from that day, and England has fairly outstripped the nations from whom she was content to learn. Her exhibit this year compares very favorably with that of any European State. The "Lambeth Faience" and "Doulton ware" exhibited by Mr. Doulton, and the collection of the Messrs. Daniell are especially noteworthy.

We have only glanced at the Exhibition pottery. There is some beautiful Italian majolica, some artistic faience from Limojes, a few beautiful vases from Sévres, and, best of all, Signor Castellani's famous collection in Memorial Hall. Each of these deserves a separate article; but we have said enough, we hope, to give our readers some foretaste of the treasures they will find at the great Exhibition.

EXTRACT FROM A LETTER TO THE EDITOR. CAMBRIDGE, July.

IF I could write to you from the State of Hallucination, and the province of Fancy, I might say something lively enough to make you forget for a few minutes that the thermometer points at 96°. Certainly, this Centennial weather, if it is the expression of the fire of patriotism, the warmth of brotherly love, the heat of noble rivalry, or, in short, any other sentiment that answers to the quality of hot, hotter, hottest, is a hundred times stronger and warmer than was ever known through a summer before. Can mind have so far affected matter as to have created through mere vivacity of feeling such tremendous effects on the atmospheric particles? Nobody answers. Everybody is rapidly lapsing into fluidity. Of course, the nearer one is to the centres of patriotic associations and memories, the hotter

the weather becomes; so that, standing under the old elm, "the Washington Elm," the elm under whose shadow, twice as big as it is now, the good man, the good soldier, and the pure politician, took command of the American army, one is fired over again with patriotic gratitude.

If you stand under the elm a few minutes, somebody drives up to read the inscription on the tablet : and, if you are in a good humor, you answer the various questions that are sure to be put about the antiquities of Cambridge.

In answer to their eager inquiry, you show them the house where "the poet Longfellow' lives. There it is, a real live house, with people in it, who speak and act in blank verse. There is the poet himself, in a linen duster, going to the post-office or to order the dinner for his sacred stomach. And so he really moves and has his being like any proser there is going? Oh, yes, he does that, you say. He neither rolls his eyes nor tears his hair, but speaks, moves, and acts like any other gentleman, without affecta. tion or self-consciousness.

Just across the road stands the old Vassal House, which has been kept in much the same condition as it was a hundred years ago, and the present possessors show you the walled-up recess where, behind the false panel, a Tory might be hidden away if necessary. This is a very curious old house, and well worth visiting.

There comes Mr. Lowell, on his daily walk from Elmwood. His frank face, full of good humor and glad enjoyment of nature, always meets you with a smile on it, and his hat is off in a moment, with a joke most likely from his merry lips.

Then you point out the old Nichols House, where the chimney is built in the corner, and you ask if they have seen the inside of Memorial Hall, with the tablets to the memory of the Harvard boys who served in the war, and the beautiful new theatre opened at the last commencement, and you send them there, and so you work off your patriotic pride and get a little cooler. If you are asked, as it is just possible you may be, "if Harvard College maintains a theatre ?" you have to explain that it is called a theatre for some old classical reason or other, but it is really only the part of the building where the commencement exercises are held, and you think, as you talk on, of the beautiful appearance of the theatre on the last commencement; with the long array of professors in their silk gowns, and the distinguished persons on the platform, and the theatre full of eager, interested women's faces, and the noble room itselfnoble in its architecture and thorough finish, and affecting in its associations.

A hundred years ago the halls of Harvard were used as soldiers' barracks. To-day they commemorate the sons who went out from those halls to give their lives for the nation's life.

"THE NEW CENTURY FOR WOMAN.” THE earnest desire and effort to enlarge the sphere of women, whose progress has for many years been chronicled in our pages, finds worthy expression at our Centennial Exhibition in the arts and industries of the Woman's Building; and the modest journal, whose name heads this article, is a noteworthy sign of the times. It is published by the Women's Centennial Committee, and is mainly devoted to describing the workmanship of feminine hands at the Exhi bition; but its pages are open to all who can point out occupations and pursuits in which our sex can engage with profit to themselves and to society. The few numbers on our table show how a glance through the Great World's Fair may widen our ideas of the avocations open to women.

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