HomeMy WebLinkAboutThe Brussels Post, 1902-6-26, Page 6rono.4.1,,,rwoo
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ICiug I3UwarUYII.'s Regalia,
Crowns, Sceptres and Emblems
At the Coronation, •
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The regalia used at the coronation
of King Edward VII, are of compere
atively model's construction, None
of theme, with poasiblY two sono -
what doubtful exteptians,.Can date
farther back than the
Yr'166t.
The old rageJia which were smash-
ed to pieces by the emissaries .efthe
Long Parliament in 1649, included,
among other things, an ancient
crown originally won by King Al-
fred the Groat and: employed at the
coronation of all subsequent mon-
archs. There were also the chalice
of St. Edward the Confessor and the
crown fef Queen Edith, Ws wife,
When the Restoration had become
en accomplished feat it became nee
ear; 11. emeralds, 4 rubies, 1,363
brilliant diamonds; 1,278 roses dia-
monds, 147 table diamonds, 4 drop -
shaped ,
rop-shaped; pearls and 578 ordlnary
pearls. Iii rrpite of this huge mass
ew
of ala 1 bas beenexquisitely
tso
1
constructed that it weighs only 18
ounces 5 pennyweights.
It consists of a oroad baud stud-
ded with Jewels. Above the band
are alternate Maltese crosses and
fleurs-de-lys, all of them blazing with
genes, while from the Maltese crosses
there spring four imperial arches
of oak leaves and acorns, terminat-
ing in a big mound covered with
brilliants together with a crosspa,.
tee on its sununit,
QUEEN ALEXANDRA'S CROWNS,
Tho crowns worn by the Queens
Consort of England aro properly
speaking three in number. The cap
of state worn by the Icing at the be-
ginning of the proceedings is repre-
sented in their can by. the golden
circlet originally constructed for
Mary of Modena, Queen Consort of
ST. EDWARD'S CROWN
With which the Sovereigns of Eng
land are crowned, made for King
Charles 11, in memorial of
Ancient Crown destroyed
by order of Parliament
during the Common-
wealth,
cessary to replace the destroyed
crown jewels. An order cans given
to Sir Robert Vyner, a celebrated
goldsmith, afterward Lord Mayor of
London, to manufacture other
crowns, sceptres, etc., wbich were so
'faras possible to be constructed up-
on the model of the original regalia
Seif,;England. These then aro the
;regalia employed at the coronation
^_of Bing Edward VII, and Queen.
Alexandra.
The iCing wears two crowns. When
he first enters Westminster Abbey he
wears what is known as his cap of
estate. The sermon ended, he re-
moves it, and having taken the cor-
onation oath he is conducted, still
bareheaded, to the ilisttoric chair of
King Edward.
Here the crown of England or, as
it is technically termed, the crown
of .St. Edward, is placed upon his
head by the Archbishop of Canter-
bury. It has been worn by the last
nine Sovereigns of England in suc-
cession, it consists of a circle or
rim of gold covering a cap of crim-
son velvet turned up with ermine.
The circle is profusely adorned with
precious stones—diamonds, rubies,
emeralds, sapphires and pearls.
Above the circle there rise two
arches crossed, and surmounted at
the centreby a great mound of gold.
Above this mound stands what is
known as a gold cross-patee which
is itself magnificently adorned, nota-
bly with three large oval drop.
pearls.
The King continues to wear this
crown to the end of the coronation
service. As soon as the final bene-
diction has been pronounced by the
Archbishop he retires into the ad-
joining chapel of St. Edward the
Confessor behind the high altar.
Hero the crown of England is re-
moved and in its place there is sub
stituted the crown of state.
• CROWN WITH A MASS OF GEMS.
This is regcrded as being in a
measure the personal property of the
existing Sovereign. It bas always
been altered and in some cases en-
tirely remade at successive corona-
tions.
The existing state crown, which is
commonly called Queen Victoria's, is
a most beautiful diadem. It was
constructed entirely afresh for the
young Queen, certain old crowns be-
fug broken up for the purpose while.
various jewels were added.
It contains one huge ruby said to
have been given to the Black Prince
by Pedro the Cruel, King of Castile,
and afterward worn in the helmet of
Henry V. at the Battle of Agin-
court; 17 sapphires, one of them once
the property of Edward the Confes-
T I IMPERIAL STATE CROWN.
Containing the ruby given to. Ed-
ward the Black Prince by the
King of Castile, A. D.,
1367.
James IL, at a cost of £.110,000. It
consists of a beautiful cap made of
purple velvet and turned tip with
ermine, which is itself encircled with
a wide band of diamonds together
with a string of pearls.
As the Kings of England are in-
vested with the crown of St, Ed-
ward, so the diadem which is placed
upon the head of their consorts has
usually been known as the crown of
Queen Edith, the Confessor's saintly
wife. The old crown of Queen Ed-
ith was not of course required in
1861, seeing that the King was un-
accompanied by his wife. With the
coronation of James II. and Mary
of Modena in 1685 it became neces-
sary to provide a new diadem for
her Majesty.
This was accordingly done, but
the crown had had a somewhat
checkered existence, owing to the
fact that it has not always been re-
quired at English coronations.
Hence it no longer finds, a place
among the English regalia in the
Tower.
It has accordingly become neces-
sary to provide a special crown for
Queen Alexandra. It is reported
that it will be somewhat original in
construction, seeing that it will con-
tain eight as compared with four
arches, while in it is inserted the
celebrated diamond, the Iioh-i-nor.
The crown of state worn by Mary
of Modena, and also, so 1t is believ-
ed, by her successor, Queen Mary II.,
is a beautiful ornament, and so
richly adorned with pearls and dia-
monds that the gold which it con-
tains is almost entirely concealed.
THE SCEPTRES.
So mach ; br the crowns. The
sceptres are fakir in number, two for
the Icing and two for the Queen.
The sceptres With the cross, as they
are called, aril placed in the right
hands of the sovereign and his con-
sort. They represent the right to
inflict punishment.
The King's sceptre with the cross
is one of the handsomest articles in
the entire collection of the English
regalia. The handle is ablaze with
the gorgeous clusters of rubies, em-
eralds and diamonds which cover it.
From the handle there rises a
shaft made of burnished gold which
is twisted or wreathed. It terrain-
ates in an enormous amethyst which
is itself surrounded by a number of
fleurs-de-lys, each of which bear the
rose, shamrock and thistle. The
amethyst itself forms a kind of
globe, encircled with diamonds and
surmounted by a splendid cross -pa -
tee.
The Queen's sceptre, with tho cross
is of much the Same character, but
considerably smaller and less onna-
mentod than that of the XCing. It is
made of gold adorned with diamonds
and other precious stones, but the
stem is not wreathed in the same
elaborate fashion.
The two remaining sceptres are
usually entitled the ivory rods with
the dove. They are placed in tbe
loft hand of the royal pair and they.
are understood more particularly to.
apply the idea of the IToly Ghost
al controlling and guiding the vari-
ous actions of the sovereign.
This verge or rod is obvi0hsly very
much Iess magnificent in character
than the sceptre with the cross; but
it is beautiful, particularly the
graceful representation of the dove
with which one end is terminated.
In' the COnrSe of the year 1814 •a
fifth sceptre was discovered in the
Jewel House at the Tower of Lon-
don, lying ori of sight in the back
part of n shelf and thickly covered
With crust. When examined 1S, ,Sees
found to be a roof of gold With 'n
dove restilig on, a 0rosa+ in the sain0
Manner as the metres already When
tionod. Nothing is known of the or-
igin 01 this really beautiful sceptre;
but Rt le not m11'04000,010 to sup-
pose net it Eley have been con
strueted for Queen Mary II, tvho
was crowned with her husband, Wil-
lieahl IIT„ as Joint heavenly, and not
as Queen Consort.
St. Edwardes staff le in .apneas^
anon not unlike a sceptre. It is
some four and 0half inelles in length
and is composed of beaten gold. . It
terminates at the foot in a 0011038
pike made of steel and at the top
in a mound and cross, It is used
only for the purpose of boing car-
ried In the procession in front of the
K and t h 1
.in a c is n t o t deliver-
ed
li r-
Mpg 1 a s apy m0 a vo
ed in t.o his bands,
ORB I'OR !PTiE ICING ALONE,
Tho orb, also called the globe or
the woand, is a very anclont erre-
hlom of sovereignty and it is hold to
denote mare particularly, the idea of
royal authority, It is ,Wade te re-
present the world over a portion of
which the sovereign in emotion
beat's sway, while it is surmounted
with the crones to point to t110 fact
that the sevol'ofgn is bound to gov-
ern all his wide dominions under and
lvleli olivine aid.
Since the orb denotes sovereign
power it is not employed when the
Queen Consort is crowned. Mary
II,, the one and only instance in
English history of a Queen Regnant.
crowned simultaneously with a ICiiig,
had a special orb made for ter,
which Is still preserved as a curios-
ity among the regalia,
Tho orb delivered to icing Edward
VII, is in appearance a ball of gold
some six inches in diameter enema -
passed twice over by a band or fillet
of pearls and other precious stones.
From the midst of one of these bands
there rises a beautiful oval shaped
amethyst, fornhing a base or pedes-
tal for a richly adorned cross-patee.
Tho height of the orb and cross to-
gether, amounts to some eleven
inches.
THE FOUR SWORDS.
No fewer than four swords are
borne before the King at his coron-
ation. Three of them are very sim-
ilar in appearance.
The first two, which represent the
ideas of justice to the spirituality
and the temporality, respectively,
are pointed, the blades being .some
forty inches in length. The third
sword has a blunted edge and is
known as Curtaua,- which with its
pointless shape is heti to denote the
sovereign virtue of mercy or clem-
ency. It is a broad, bright sword,
the blade being thirty-two inches
long, encased in a scabbard covered
with a rich brocaded cloth of tis-
sue.
By far the most interesting of the
four swords is that known as the
sword of state. It is considerably
richer in appearance than the oth-
ers, while its scabbard of crimson
velvet is covered with plates.of gold
bearing the royal arms with the
rose, thistle, portcullis and other na-
tional badges.
This sword is regarded as being
THE SWORDS OF JUSTICE.
the personal property of the sover-
eign and, in fact, it is the only one
which is actually used during the
ceremony of the coronation, the oth-
er three being merely carried in
front of the King. It is customary
for the sword of state to be girded
to the icing's waist when the other
ensigns of royalty are placed upon
him.
He continues to wear it for a very
short time. It is then removed from
his waist and solemnly offered by
him at the high altar.
Immediately after, the nobleman
whose duty it was to bear the sword
of State during the procession and
the earlier part of the ceremony,
taloa the King's place at the altar
and proceeds to redeem the weapon.
for the curious sum of ono hundred
shillings. During the remainder of
the service the .sword of state is
withdrawn from its scabbard and
carried naked before the Ding,
SP•CRS OF ST. GEORGE.
The great golden spurs of St.
George represent more particularly
the military aspect of the corona-
tion. They .are made of gold curi-
ously wrought with richly embroid-
ered straps.
It is the ancient prerogative of
the Lord Grey do Ruthyn to, carry
these 5301s during the coronation
procession. . At the appr0aehing
service, however, the King has or -
clothed that this duty shall be shared
by that nobleman. and ' the I,ar1 of
Loudoun,
The spun are imotactually fastened
to the sovereign's (reels. They are
Merely brought from the altar by
the Doan of Westminster and deliver-
ed to the. Lord Groat Cihaanberlain
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1'AOSTMITA OF INVITATIONS TO CORONATION CEREMONY IN
WEeSTMINSTER ABBEY SANT TO BRITISH PEERS.
who then Jcneoling down just touches
the King's heels with them. The
spurs are then replaced upon the al-
tar,
A pais' of golden bracelets are
found among the regalia in the Tow-
er. It is plain that at one time
they actually, formed a portion of
the coronation ceremony. Wo learn,
for instance, that at tbe coronation
of Queen Elizabeth two "garter's"
were placed upon her arms. To -day
the bracelets are n marc relic, and
it is a long time since they . were
ceremonially employed.
ENGLAND'S WEDDING RING.
She ring, also termed the wedding
ring of England, is like the sword of
state regarded rather in the light
of the sovereign's -own personal pro
perty. It is made' afresh for eare
oarohatiog.
it usually consists of plain gold,
the chief ornament of which is a
largo table ruby engraved with the
cross of St. George. It is placed
upon the fourth or as we usually
describe it to -clay, tae third or wed-
ding finger of the Icing's right hand.
In connection with this last fact
a curious story is worth recordinttg
in regard to tho coronation of Queen
Victoria. In the ancient service
books it was customary to reckon
the thumb as being the first finger
of the hand. Hence the wedding
finger was 'described as the fourth
finger.
foolishly enough the members of
the Herald's College responsible for
making the general' arrangements in-
terpreted this fact to mecca the little
finger of the Queen's right .hand;
and accordingly proceeded to have
manufactured a very small ring in-
deed. When the proper moment ar-
rived Archbishop Ho-vley, who na-
turally • enough, was better versed
than the heralds in English liturgi-
cal lore, proceeded as a mere matter
of course to place zne ring upon the
customary finger, the third, thereby
inflicting severe pain upon the young
Queen.
It is even stated that the flnger,
thanks to the pressure upon it, was.
actually beginning to turn black,
and hied it not been for the presence
of mince exhibited by the Rev. Lord
John Thynne, then officiating as
sub -dean of Westminster Abbey, who
promptly despatched fur official for
soap and a basin of water, so as
to remove the ring, Queen Vittoria's
life might . actually have been to
some extent endangered.
THE OLDEST REGALIA,
The last but perhaps almost the
most interesting of all the regalia of
England is that item known as the
golden eagle or ampulla together
with the anointing spoon. The for-
mer is used to contain t1ieconsecrat-
ed oil. The Head screwsoff at the
middle of the neck and the oil is
then inserted into the bird's body
to the extent of about six ounces.
When the time for the anointing
arrives the dean of t Westminster
pours a small quantity of oil
through the bird's beak into the
spoon with which the Archbishop
then anoints the sovereign.
It is probable that these two items
of the regalia possess extreme an-
tiquity. The spoon, for instance, is.
so extraordinarily thin that it
would seem to point to the fact that
many year's must have passed over
it. The screw, too, in the interior
of the body of the golden eagle has
been declared by experts to be of a
date considerably anterior to that of
the Restoration.
Added to this we end no mention
node of either eagle or spoon in an
eichaustivc list which was drawn up
by order of. the Long Parliament at
the time of the destruction of the
old regalia. 11 has been conjectur-
ed, not unreasonably therefore, that
the two ornaments were not usual-
ly kept with their companions among
the regalia but were placed in some
position of special security under the
guardianship `of the Dean and Chap-
ter of Westminster Abbey,
'CEPTII,ES
If this theory be correct there
would seem to be little doubt that
the eagle and spoon have figured ab
a very large number of English cor-
onations and actually escaped the
general destruction in 1649.
CONSOLATION IN THAT.
They Were tossing about on the
wild and restless ocean in a small,
open boat, at least 100 feet from the
beach. He was struggling manfully
to battle with the surging waves and
to pull for the shore ; she was sit-
ting in a heap in the stern of the
frail barque, holding on lilce grins
death, and mentally vowing that elle
would never again bo tempted by her
lover's daring spirit to venture so
far from land.
"1 know we shall go over," sho
shrieked, as the boat gave another
lurch. "Oh, George, try and manage
it l."
"I will," replied he, firmly. "I
could get along splendidly if the
waves didn't mance it go all whys at
once. Don't be afraid, Sarah. We're
getting nearer, aren't W0 9"
"A little. Oh, George, what shall
we do if the boat is lost ?"
"Don't you worry yourself about
that, my dear," said. George, sooth-
ingly. You mustn't upset yourself
about other people's business. It
isn't our boat."
And ho continued his fight with
the cruel, remorseless waves,
.. GILFORD WAIST..
An excellent model which may be
developed in a- variety of fabric's.
Ginghanls, linen, pique, etc., trim-
med with embroidery will malce a
serviceable waist for general home
wear. Louisine, albatross or challie,.
with dainty vest. of -Liberty satin,
Large collar and cuffs of ecru batiste
or bands of Veniso galloon, with
fancy buttons would achieve a pleas-
ing 'result,
Quantities of Material 13ec aired.—
Thirty-two and thirty-four bust
measure will require three and one -
hall yards sof goods twenty-seven
inches wide, Thirty-six and forty
bust measure will require four and
one-eighth yards of goods of the
same width. Three-fourths of a yard
0.1 all-over lace eighteen. inches wide
will be required for the collar and
cuffs, and one-third, of a yard of
satin for crush collar and net tae-
ing.
PANDORA SKIRT.
This stylish model is a circular
skirt, save . for the very narrow
front gore that gives the necessary
flare about the feet which is empha-
sized still more by . three elreular
flounces, which widen slightly as
they near the center beck seam,
giving a very graceful shed, Two
darts on each side, and an inverted
double box -plait at the back disposes
of the fullness at the top of the
slci?t, This model will develop beau-
tifully in sills, wool or cotton fn-
brice. A skirt • of pastel -blue alba-
tross With the flounces edged with
applique insertion or very narrow
black velvet ribbon, worn with a
waist of ,tho ; same fabrics Would
mance a cleaning 00041110a Develop-
ed in black silk, arid U'lnnned with
galloon, or black pompadour hrtich
Ing, the'd'esult is mast attractive,
Linen, duck, and pique require only
self colored insertion or stitching to
give the heedful finish,
C3uantititS of Material lhequired.—
Tho medium site will require six
and one -tomtit ,yards of geode lifter
inches Wide, of twelve then one-half
yards of goods 1We111,y-seven inches.
wide. 7711e largo size will require
seven yeeds of geode fifty inches
wide, or thirteen yards of geode
t
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1
S'UAf I IR DBINICS,
Vine Tea Punch—Tea' with fruits
and without the addition of any
liquor whatsoever can be )Wade into
a most delectable and wholesome
beverage that is at the saute time
refreshing. Intake two quarts of
rattiertveaic tea by pouring that
quantity of freshly boiled water
ttv
over e two beeping teaspoonfuls of
tead let of draN for flys minutes.
Strain and dissolve in it one pound
of lump :sugar, When cool acid the
juico of eight lemons, three oranges,
peeled and Gut into slices, ono small
pineapple shredded, three or four
bananas thinly sliced and straw-
berries 11in season, Let stand in a
cool place, until well blended ; chill
wall lee, end serve.
A Delioiaus Lemonade—Pei+fect lem-
onade is not common. To mance it
at its best the water and sugar
should be Boiled together to form a
sirup : Allow half a pound of sugar
to each quart of water and boil to-
gether for five minutes; then strain
and stand aside to cool. Allow four
good sized lemons, rub two of them
with a few lumps of sugar until they
have absorbed the 011. Add t110111 to
the sirup, then , extract the juice
from all the lemons ; remove the
pips, and stir together the sugar and
water. When needed add ice and
serve very cold in thin tumblers. To
make a slightly more elaborate drink
add a few crushed strawberries or
raspberries, a few slices of pineapple,
or a few of orange as may be in
season. - -
Dainty Currant Punch.—A. simple,
wholesomedrink that can be given
children ad libitum is always in de-
mand during the summer months.
An excellent one can be made with
good currant jelly that is home-made
as the main flavoring. For the
foundation boil two pounds of sugar
and a quart of water together for
live minutes. Skim thoroughly, then
add the juice of two lemons and one
large, orange. Strain carefully • and
finally stir 'in a full pint of the best
currant jelly. Continue stirring en -
til the jelly is entirely dissolved,
then place on ice until very cold. At
the. moment of serving add a bounti-
ful supply of chopped ice and one
quart bottle Apollinaris water.
A French Punch.—The French aro
noted for their delicate and delicious
drinks. 'The advantage of such a one
that is nonalcoholic is apparent to
everyone. A favorite Parisian recipe
calls for five pounds of raisins, five
pounds of dried apples and five gal-
lons of water. Put all together in
a -small cask or large earthen jar
and let stand uncovered for throe
days, stirring occasionally from the
bottom. At the end of that timo
bottle with half a teaspoonful of
sugar and a stick of cinnamon in -
each bottle. Cork tightly and store
in a cool place. The fruits having
fermented, the drink will keep for a
considerable length of time and is
really delicious when served ice
cold. It is claimed that over 60,-
000,000 gallons of this punch were
drunk in Prance in a single year.
Ined Chocolate—Chocolato is so
generally served hot that the cool
summer drink is far less familiar
than it .should be. When carefully
made and served it is delicious as
well as wholesomo, and can bo safe-
ly recommended for delicate children
and elderly people. Put one ounce of
unsweetened chocolate into a sauce-
pan and pour on it gradually one
pint Of boiling water, stirring all
the time. Put the saucepan ml the
fire and stir .until the chocolate is
all dissolved, then add a pint of
granulated sugar and stir until it
begins to boil. Cook for three min,
utas longer •without Stirring, then
strain and cool. Add one teaspoon-
ful of vanilla extract, bottle and
Store in a cool place. When needed
put two tablespoonfuls of crushed
ice in a tumbler, add two table-
spoonfuls ' of the chocolate sirup,
three tablespoonfuls of whipped
cream, one gill of mills and half a
gill' of carbonic or Apollinaris hater.
Stir thoroughly before drinking.
Raspberry Sitrub—Pew people are
familiar with the refreshment found
in this simple drink, although the
raspberry makes ono of the best
flavors known. Put two quarts of
the ripe fruit into a stone jar and
pour over thein one quart of good
cider vinegar. Cover and stand in a
cool place for two days, 'then drain
off the liquid, taking caro not to
mash the berries, and pour ie over
a second quantity of the fruit. Again
let stand for two days, .when repeat
the process and stand .aside for the
third time. At the end of the final
period strain' through a muslin bag
and add one quart of sugar to every
pint of liquid. 13oi1 slowly .fpr' five
minutes, skins thoroughly and let
stand untiltpartly cool, then bottle
told seal. When wanted stir into
iced water until dissolved, making a
proportion amercing to taste.
•
DOMESTIC RECIPES.
Cream Eritters.—One cup thin
sweet cream ;five eggs, beaten to a
froth; ; three slhaices of salt, ono tea-
spoonful baking powder sifted into
two full cups of flour.. Drop the mix-
tura in lumps, into hot cottolene or
lard. Fry to a golden brown and
serve with maple syrup.
Beef Pates.—Milnes cold cooked
beef, fat and leaks very lino 80asoe
evit1 Chopped 0111011,. salt, r0pl'or and
a • little gravy. Half fill pattyllans
with this and then 'II11 thorn, with
gnashed potato ; put it bit of butter
on each, brush with beaten egg and,
brown in the oven. '
Meek Mince Pie.—Six crackers rol-
led fine; five chopped apiece; 011(1 stip
c01d water ; one hall clap fruit juico,
ono beaten 'egg, '011e half cap butler
lir suet, one cup, molasses, one cup
brown sugar, two cups cm rants,
raisins, citron, tablespoon mixed
spices. flake in puff paste, without
twenty-seven inches wide, provious cooking,,
Sour Cream SPIN O,aote--011e
cup Duch OR , du5ar and 0Olass3•
three-fourth0 sup seta "cream, 4'v
teaspoonful of soda, half teaspao
ful batt, two cups bones and mix0,
*tees to slit the taste, hake in x
shallow pall.
Crullers,—Ono cup each of sugar
and eons; cream, one egg, half lazy?
spoonful 0411, an equal quantity 91
soda dissolved in hot water, with
floor enonglh to ynalce a .soda dough,
gives a particularly excellent recipe
for crullers.
I'ieplant Custard Pie.—Put the pie -
plant in thin slices, scatter soda
over it in the proportion of a tea.
spoonful to a quart of the cut pie -
u
plant, then cover with boiling water
and let stand ten minutes, then
drain ve11. Then cools till perfectly
lone using very .
little Water. To
two cups of the cooked p10plant
(after it is cold) allow 12 heaped
tablespoonfuls of sugar, and three
level tablespoonfuls of flour or corn- .
starch, Stir the flour and sugar to-
gether and beat them into the pie -
plant. Add three boated eggs and
half a sup of new milk, Bake with-
out an upper crust. This quantity
should make three pies.
Strawberry Show—This fine desa9rt
may be made with the following in-
gredients : One-half box of gelatine. the whites of four eggs, 011e and ce
half capfuls of granulated sugar,
and one pint of strawberries. Add
the gelating to one-half of the water
and lot it soak for Half an hour.
Boil the remainder of the water,
and, after adding the sugar, let it,
continue boiling for four minutes,
then " stir in the gelatine, remove
from the fire, and when it kis Par-
tially cooled add the lemon juice.
Beat the whites of eggs' until they
are stiff, and as soon as the jelly
begins to harden, beat it until the
whole mixture has become well
blended. Taub a ring mould with the
white of an egg. Add one pint of
hulled and washed strawberries,
tributo them through . the jelly, ar-
ranging one row in the lower pare
of the mould to forma ring when
the whole is turned into. a dish, and
pour the mixture intothe mould.
Put on the ice to cool quickly. When
serving turn the contents of the
mould intoa glass dish and if a
sauce is liked, fill, trio ring with whip-
ped cream that has been sweetened.
and flavored. If preferred a - fruit
sauce may bo served over this dish.
For this purpose take one pint of
hulled...etrawberries and mash then -
with a Sock, mix with them half a
cupful of powdered sugar,' and when
this has been dissolved pour the
sauce over the snow.
US1'UL 13INTS.
A seasonable and appetizing sand-
wich is made this way Chop ; Eng-
lish walnuts fine and mix, with cream
cheese and a little chopped celery or
watercress, finishing with a little
mayonnaise. Spread on. thin slices
of not very fresh bread and serve
for tea.
Covers of bleached muslin slipped
on over pillow-tidks and the pillow-
slips drawn over them add to the
good appearance of tho pillows, as
the striped ticking does not show
through.
Codfish balls, a very good break-
fast dish, aro nice served with a
horseradish sauce, made as follows :
Cook fifteen minutes in a. double
boiler three-quarters of a cup of
bread crumbs, 11181E a cup of fresh
grated horseradish and a pint of
milk; add a largo tablespoonful of
butter and salt and pepper to taste.
It will very soon be jelly malting
time again. Here is a recipe for
Making Durrant jelly that is war-
ranted never to fail : Stem the cur-
rants and crush in a porcelain ket-
tle. Heat through thoroughly, but
do not ,boil.. Strain and measure tho
juice. Heat a panful of granulated
rigor in the oven. Valetathe juico
ready measure it and allow part
for partof sugar, but do not 1h11X
them. Return the jUICe to the kettle
and boil ton minutes, or until clear.
Skim and add tho sugar, keeping one
the last half pint. • Let boil up,
hard, just once. Ladle at once into
gdilasses.atcly. It will set almost inhm0-
17P -TO -DATE ' GAI IES.
Baliko-Baliki, • a Game at Which a
School Can Play at Once.'
In tho game of baliko-balilci the
players choose up, one side taking
ono side of a barn, hedge, house or
similar obstruction, and the other
set the opposite side. The ball is
thrown over the obstruction, and, if
possible, it must be caught by
someone on the opposite side. If ib
is caught, the catcher darts around
the corner and forthwith pelts the
first one within reach.
Sometimes he is obliged to run
far and long before he is near en-
ough to hit any one, for when he
appears everyone calls "Balilti I
Baliki 1" and the word of warning
sets every player oil at his swiftest
sl:eed. When caught, the capture is
led off, and belongs to the side of
his captor's. If no one is bit the
chaser returns to his own side.
At once the ball comes over the
obstruction again. If ft is not caught
back it goes again. As soon as it;
appears above the obsth•uction every
boy cries "rBaliko 1" with special
emphasis on the last syllable, and
every effort is ninths to entail it. It
is easy to see that 'Daliko" means
"Bo ready 'to catch the.ball,"- and
Baliki" means "11,1111 ger your life,"
Hence the intone() excitement and
activity of the game.
The side that captures all the
other players wins. Sometimes It
takes a whole school term to decide
the battle, and the t='aue i:ecomes as
exciting as a political campaign.
It is a good game for testing tile
litre of schoolboy 180110:•, since each
flay'er is in duty bound to play his
Vey best, w110111er or -1101 be happens
to be on the side lie Mee best.
Uxford University bas tilreo, cote
loges for Women Cambridge has
tWo,
Ill Ilelglum, for oVv:1 fourtone
carried by rail one ton i,s carried by
canal,