14
THE WEST SHORE.
September,
SCHOOL LUNCHEON.
"Well, my boyn ami girls, summer is making
ready to go, ami HOD autumn's rmlily brown
face will come ping at us through the boughs;
no it seems quite time that m liul our talk
about KhooUmchtom. " Thus says.Vf. Nleltottu,
and, though we don't have any ' autumn s ruddy
brown" in this State, we have hungry school
children, ami wehave DO doubt a few remarks
to them about good lunches will do them good.
Therefore, we let M. AVAofci talk as follows :
One thing I am sorry for- which is, thatahimst
all of you say that you like pics, and only alsiut
half of you mention liking meat. 1'ies are
popular, I know ; hut they form a had diet for
children to study on, especially mince-pies,
which I notice almost all of you select as your
favorite. The lard and butter and lieavy sweet
ness of them have the inevitable etl'cct to make
little brains slmriHsh and dull. Sums won't add
11 j and States won't "bound " heads ache and
eyes droop, and that "horrid" geography gets
the blame, or the "old arithmetic,' instead of
the real culprit pie ! Do notice bow you feel
after eating pic, and 1 think you will agree with
Dll about this.
1 wish, too, that more of you fancied brown
bread - Uraham or rye. It is very sound and
wholesome, and has a great deal more nourish
ment in it than white bread, and this is an
important point for you who have to grow as
well as to live. On the other hand, I am gtad
to sue that almost all of you enjoy fresh fruit.
That is nature's own food, and if rie and
perfect, it is good for every one.
There is one tliiug I always think of, and that
i, tin' importance of making a child's school
dinner look attractive. There is something
very damjieiiiug to the apetite in the aspect of
thick bread and butter rolled in a bit of coarse
bfOWn paper, with a cookie or two sticking to
the parcel, and an apple covered with crumbs
at the bottom of the pail ' Such a luncheon
often will prevent a delicate child from eating
at all. A little care spent in 'reparation in
cutting the bread trimly and neatly, packing
the cake in white paper, and the whole in a
froth napkin, in choosing a pretty basket to
take the place of the tin mil is not pains
thrown away. Some children are bom fastid
loni and with a distaste for food. They require
to bo tempted to eat at all tempted, not by un
wholesome goodies, but by taking trouble to
make simple things dainty and attractive to
Utlttb
This is a sort of cn-ojierative luncheon, and
or some of you 1 should think it might prove a
giod idea. Suppose, for instance, that six girls
agreed to arrange their lunch on this princie
OH carrying bread nicely sliced and buttered;
OU some cold chicken; imu a few hard-Wiled
ggs, with a paper of salt; one a squ.irc of fresh
gingerbread; another a jar of stewed fruit, with
a spoon and some milk biscuit, and the last a
supply of apples or oranges. You see what a
Kiiltstauttal and varied luncheon they would
have, and yet each mamma Would have less
trouble than in providing a little of several
things for her special child to carry. It might
he worth while lor some painstaking mothers to
try this plan.
I will wind up with a list, putting into it not
only these recipes and suggestions of my own,
bat alno nil the good, wholesome things men
tioned in your di lie rent letters. It will be con
venient for yon to refer to them in the form of a
list; and though each one of you will lind art i -Ins
of food mentioned which arc familiar, each
one has the chance of lighting on something
new, which may come into play for the hungry
noons just ahead:
lii-iilniiiiitr tiii solids, we have stndwtehts ddW siloed
Mtl, m ttil meul, tfrsltit litmi, Klul unit id ObsSSSl
iftowsw mutton, stneu and ptpnmd; allosd tiK".
ho t t,n. sejsaUne of wd or ehtcksO) csl if. iminI
lutil, nsl iili'iis, mtl ml i't liirsl. potato NHliCS),
UI elnVkM!. eold cnifdWI. tn.l lis nil mH t wt.
tint 1 1 poii lirmhuin piffi, ollnl bread ISd a 1 frsth
meters wtiii oh eiiMMe, earn itmiI, eon ' "Iki sold
1 'ii t " r nil. i,- milk bsOUlt, roll suit luitter, pfSfB,
uiu bI eakst, nimrl i-rtuktr. mniiniMftSS sml nuk
Hmu-liM quUWSS Hli 'i(!r, nsUil SM4SS, ippHMorB,
overs tritti potato eross, toasted see) i i i v .i
lUtad, cakr, eolit MiMles, ilrtvd x i lis
BttSMa WMt, tiliitfrr it, I'lalu t-onklm, tiruul
', lukiil i'iiiUoI, spi'lf Imilrr
frm oi in ukn EssS km h
A RoMaXCl or in DUHOHD Fin.nw.- A cor-
ronondtnt of fldfsywnfs Huttnoir, writing
from Kimberly, .lune .'Ulth, says: "The South
African diauniud fields are, at the present time
at least, tolerably healthy places to live m.
The Good Templars have several stronghold
here, and a famous la.lv champioii oi temper
ance in the person of Miss Schrvilier, who W
rurot and proOOhol to large congregations with
marvelous ability. This Udy is the possessor
of one of the largest, if not the largest, dia
mond ever found lie it. 1 believe it weighs UNS
arats. It was found in her own claims, under
mob peculiar circumstances that it is called the
"Faith liamoiid,"for it is said that one of her
brothers would not Uvom a Uood Templar on
any i tumid erst ion unless he found a "rare lug
stone." Miss Schreiner, limbug all ordinary
means of comerting him to Omul Templar
win. i I'll in tain, at Last pray til that he might
tmd a large diamond. Soon alter the monster
. i m was unearthed, and the brother, who was
a partner in tho claim property, was as got si
as hi Word, and Iwoame, and is still, a
onaistt'iit I (ood Templar. The sum of t :, i
w as otferwd (or the diamond by KWal merchants,
but that i iii'thmg apprxcluug the a. tual value
f the "Faith Ihauioud."
A QOOO WoMk. Whoever has written a sin
tl ii ... . : which ha trvngthtmd the Wtak,
or improved the ignorant, or eiicouragtHl the
faint hearte.1, given frvsh hope to the despair
nil!, or softcuoti tbu aard boartnl or nlatrad
the misU from the doubting mind, brought a
happy smile into the ) of tlie autlentig, or
turnwt a waiiiieivr imui tlie i .Instruc
tion to tlie mI In of life, has certainly dons a
gtHKl work, although bis reward may not tw
here. His work may seem as uoUiimt lit the
eye tvf thiwe who jutlgv of work aibiuy by the
iliunlanr of dollars and eenU whieh it has
arned, or at w luch it may Iw salimaUd. Not
that It du-nld be uifurred that guod work doe
not deserve rvmuueratiou; KuL whether re-
wanlnl or not, our wurk ahtwild bear th test of
ur owu scruUuiaitig ixiusinc
THK SNOWY OWL,
The splendid owl which our illustration shows
this week is not a native of the United States,
but he is so prone to come within our boonda
ries on excursions, that his form is doubtless
known to many readers. Coining from the
frozen zone, he has been seen as far south as
( loonda, and is sometimes met w.th in Ohio and
Kentucky, but is most often seen at the F'jut in
! the Middle States and New Kngland. On this
! coast he is also a visitor. He is a bird clad in j
the most cold-proof plumage and he comes into
the lower latitudes during the months from No- I
fonbor to February. These, the coldest of our i
months, are probably the warmest he can stand
with nny enjoyment. The coming of this owl
IttOOOttant as far as numbers tro. for he OOUOI I
snmetimes singly and sometimes in multitudes.
Within the last two years there has been a mi
gration which a New England writer in tho
Popular Sdtnet Monthly thinks will cause No
vember, lK7'i, to go down in ornithological his
tory as the time of the famous southward raid
of the snowy owls. Clad as they are to resist
tlie Arctic cold, and such excellent hunters
whether by day or by night -it would seem
that want of food must have started these birds
on their journey. Could the severe Arctic win
ter, so disastrous to Captain Narca's expedition.
fondled. One night it persisted in getting on
its master's bed. This the jealousy of thehunt
Ing dog could not stand, and every time the
bird Hew on the lied the dog jumped on and
fought it off. At last the young man told the
dog to keep quiet, when the bird came back
again, and squatting by the side of its owner,
kept still for the whole night. It was a great
feeder. A weasel which the youth had meant
to mount was Btolen and devoured by the bird.
Musk-rats, rabbits and birds all went the same
way, and to see him dine was a droll sight. He
would open wide his great brassy optics, then
insert his beak into bis prey, then, shutting his
eyes excruciatingly tight, would lift his head
high and gulp down whatever he had detached
all of WUOII would be executed in the most
grotesque batrachian style; for who ever saw a
frog swallow an inBecfc but that he went it blind?
Occasionally it was let ont nponthe snow. Thin
was indeed a luxury, it was so like home, and
the bin) would swallow the anow in motithfuls.
A line uwi is tins Arctic bird. It will smilo
ducks and grouse on the wing like a falcon; will
swoop upon a hare on the ground and dart at a
fish in the shallows, and it doef moat of its
hunting by day.
FiRiNit cndbk Water, Major-Oenaral Von
Cehatius, the inventor of Ike new field gun
adopted in the Austrian army, ha made some
interesting experiments with the object of ascer
taining the effect produced by. firing a rifle un
der water. It is known, he says, that fishes,
'SM
8xewi Owl, Nyctta hi'wo. Graj
have made this scarcity! It was during a
pleasant autumn that these birds came iion ua
There must have teen some (Ul shot in my own
vicinity. A struw of 13 hung bv a store in
New ork; there were many in the market.
OtM taxidermist, it Is said, had 00 loft with him
U be stiilfed, Another hi Philadelphia had
aWuit as many. As early as Septemlier Hocks
of lit to l. were seen in oStferciit places in Mas
sachiiM'tts. A uumlier were shot in the city of
Itostoii, and others were seen perched on the
churches and housetops. For several days thy
wore oomtuou in the city and vicinity of Fort- j
land. Me., when' not les than I ' 1 were shot
A worthy farmer nrar my home was taking bis
family to church. A snowy owl sat on a leuc ;
by the road, caring nothing for the passing
WHgoii. The good man fretted, "If it wasn't
Sunday I'd hag that chap." Probably the fel-;
low in Washington Territory was Ires conscien
tious, for he tilled two ltarrels with those noble
bird. Almost eU'iy where the village taxider
mist in the Kasteru and Middle States had a
liarveat of employment, Says lluthven I Vane
"Many f ths siH-nnens wen.' in rxi-eedumlv
poor coiiihtiou. Ol some .W examined tiy me,
nearly all wore in urv dark plumage, and none
wore mm aiiuosi spoiies urees wnien we occa
sionally see." On, f the w as brought by a
puuil to my lecture room in November. It was
a (me fellow but was tdly hurt bv tlie shot.
It was given in charge of a young fncud, who,
as a bird artist, knew the worth ofhiaprias. H
kept it iu his man, which served for studio and
sleep. The bird had the freedom of the room
and became quite gentl, permitting itself to bt
w hen they are not - much below the surface
of the water, can be shot from the shore or from
a boat. The armor-plate of ship of war,
however, do not usually extend any lower than
from two to thre meters balow the surface, as
bovond that depth ships are regarded as unas
sailable even by the largest shot. This is so,
no doubt, when the shot is tired above water;
but Maior-Cmeral Von I'cbatin ,.). aatnJ
the result which would be attainod by tiring
under water; for this MtpON he procured a
woolen raft, to the under surfsca of which a
erutu ruie was attached with iron clamp
such a manner that when th,. mft tb.At.,i
the water the rifle was tired horizontally at a
depth of half a meter below the iiirfW An
attendant then opened th lock, introduced a
cartridge, placed the rifle at full-e.wk. r-1
; it tron the shore hy means of a string attached
10 the trigger. Th target consisted of a
wxkkhh iHuini an men tiuct. i he result of the
exiK'rimeut was u follows: Thr u nn if.
iicultv In bdiiig and tiring the rifle, and there
was the advantage that after each shot the in
side of the barrel was cleaned by the water
About thirty shots were timt without doing
, the smallest damage to any part of the rifle.
n ecu snoi mere was a dull sound, which
could not lie heard beyond a distance of fifty
pace, and bubbles of smoke rose above th sur
face. At a distance of ou and a half meters
! no impression whatever was produced on the
i target ; at on and a quarter meters th bulUt
entered to a depth of from thre to four milli
meter, and at oae uUr th target was uirud
1 through.
COOKING TOMATOES.
One who travels much, save Jthe Am-
AgricuUttrUt, finds that the name "stewed
tomatoes" covers a great variety of compounds!
the average country hotel serves under this
name a horrid paste, thickened with Hour and
sweet with sugar, and we cannot blame the
who say they do not like tomatoes, if this a
their standard. Tastes differ, but to oor indi.
vidual notion, sugar, and tomatoes are incom
patible. Tomatoes atewed until they are just
fairly done and seasoned with salt, pepper and
butter la plenty of that), form a dun quite in.
like in flavor to the same treated to a long coot
jug, in which the pieces are fttewed to a pulp,
and the juice evaporated sufficiently to make a
thick sauce, and seasoned as before. These tw
methods make a pleasing variety on the writer
table, Many thicken stewed tomatoes with
cracKer-meai or oreau-crumtis, either beins
preferable to flour, which forms a repulsive
waste. Beside the aluvo two variation. I.
stewed tomatoes, the only other we make is to
season them with onions. Onions, used judi
ciously, so blends with and qualifies the flavor
of the tomato, that those whonpprove of onion
at all will tind this to bo just one of the places
where they are acceptable. The onion should
be chopped fine, a tablespoonful or bo bein
enough for an ordinary dishful of tomatoes.
Especially to 'accompany roast beef, tomatoes
thus cooked are as Lowell defined poetry to
be "a touch beyond."
SCAI.LOPKU TOMATOES,
Are commended to those who like their ton
toe thickened. Tho fruit being peeled and
sliced, is laid in a pudding dish, with alternate
layers of cracker or bread-crumbs, distributuw
salt, pepper and bit of butter on each layer,
and finish with crumbs. Bake half an hour)
aud serve in the same dish. If tho tomato
ore very juicy, bake with the dish open; othei
wise cover, and when nearly- done, remova W
cover and brown the top.
BAUD flirrritj TOaUTOM.
Good-sized fruit of regular shane is reniiiraJ
Cut a slice from tho blossom end, and aooop oat
the pulp; take cracker or bread-crumbs, salt
nonnor. a little thyme and butter, mix wlt in.
gether, and fill the cavities in the tomato,
rounding it up well; sot in a dish and bake for
about throe-quarters of an hour. Some replace
euu iclo ui stum BUU, oue we preier to
leave it off, and allow a much juice as poaaiblt
to evaporate. Another tay: Cut a conical
plug from the seed end of a tomato, outtinj
down half through the fruit, or more; mix dry
crumbB, with seasoning and butter, as abova;
form conca or plugs to replaoo those out fro
the tomatoes, and bake as before.
ElltOll.KD TOMATOa.
Uood-sized, solid tomatoes are out in halvss
cross-wise, placed on a gridiron or broiler, and
put over a brisk tiro, cut surface down. Ia
eight or ten minutes, according to sixe, turn,
put upon each half salt, pepper and a lump of
butter, and cook with the skin side down,
rather more slowly than before, about aa long,
or until done. An excellent breakfast diin.
The abova recipes are all proved and approved.
The following, untried by the writer, are froay
excellent sources.
TOMATO OMW.KTTB.
For an omelette of six MSB. use four niedium-
sizad tomatoes, or fewer it large; peel, cut out
hII hard and partly rino parte, and chop tin.
Rub two tablespoonfuls of flour into a table
spoonful of butter; mix with the tomatoes, and
add salt, with pepper, if desired; stir th
beaten eggs into this, and oook as for other
omelettes. UnleB tho tomatoes aro thoroughly
ripe, oook them slightly first.
TOMATO HASH,
Butter a dish, nut in a lavar nf naeled and
sliced tomatoes, a layer of oold meat in this
slices, and a layer of broad and butter, and a
on until tno iisn Is full; add seasoning to th
layers. Four beaten egg over the top and baa
brown.
TOMATO TOAST.
Stew tomatoes until done, seasoning with bat
ter and salt; aldnilk to make sufficiently thia,
or cream, when the butter may be omitted, and
use thia upon slices of well-toastod bread, in
stead of the usual sauce made for dip or craaai
toast. Said to be a hue breakfast dish.
Oooxmo Amu ran Brbakitast. A lady
having asked, In the Tribune, how to oook apple
for breakfast, another on answer her thus:
Bake them. To a tin bake-iiau that hold
about IT) oomuiou-sized apples, add three-fourthi
of a cup of white sugar and one cup of hot
water turned over the sugar. When about half
done, it ia well to turn them over, so that th
whole of the fruit will bake evenly and
thoroughly. When very soft, pick them int
MOO dish, turn the syrup over them, and, wha
used for the table, take them from the hottoat
of tha dish. If hrowu sugar is used, quarter
and core them, put them into a brown arthsa
dish, with sufficient watr and sugar; cover
them with a pat, and bake in amoderately hot
oven five or six hour, if you like sauoe dark red.
They are much better not peeled. For variety,
add a little boiled cider. As a general nil, ia
cooking fruit, do not add the sugar till renwred
from th fire, as it retains mors of it oafaral
nvr by s diag.
Sir Joanra Reynolds. Thia distinguished
painter, having heard of young artist who bad
Income MuWrassed bv an iniiidicious matri
monial connection, and was on the point of ba
bu arrested, immediately hurried to bis resi
dence to inquire into th truth of it The un
fortunate man told him th particulari of hU
situation, adding that forty pound would en
able hint to compound w ith hi creditors. Af
ter otne further conversation Sir Joabua took
leav, telling th distressed painUr he woald
do something for him; and wban he was bid
ding him sduu at the door he took him by the
hand, and, after squeezing it in a friendly maa
tier, hurried off with that kind of triumph ia hie
heart which th geueroua can alone exprine,
while the astonished artist lonnd that b had
In in hi hand a hek for on hundred
peund.