The Welsh Coast Pioneer and Review for North Cambria

LONDON PICTURES. FAMILY AND COMMERCIAL. I have never met the Family that. is sup- posed to stay at this hotel-whioh is within easy distance of Ludgate Hill Station. In- deed, what I am pleased to call my imagnia- tion boggles at the idea of meeting a curly- hetideci child (if a child's head ever does curl on a stairway where the strong-flavoured smell of ccnimercial dinners meets half-way the frowsy fragrance of the gentlemen's writing ream. Not that I have anything to say against the hotel, which is a highly respectable place, and excellent, for those who iike it, but it is really not the place for a. family. In that respect it is only one decree belter than the seaside apartments where Lnglish nuocLle-class families do pen- ance for tiheir sms in the summer tame. But as a.commercial hotel it is admirable. The comiaetroiai gentlemen who come here like its homely atmosphere (though 1 wonder if their homes have this aroma ol stale tobacco, i-cast jomts, and neel-taps which clings in a ghostly way to the window curtains and hoj-se-hair furniture. And they like the lady at the bar, who is always nleasant spoken," as they say (except in the early morning, when she has not yet fot the sleep out of her eyes nor her hair out of curling pins, and late at night when the gentlemen want "another whisky, please, miss," after the bar is closcd). She is an attractive looking young lady—she would take it as an insult to be called a woman—and she is very careful of her hair and teeth. She has a pretty wrist, which she shows to advantage when a thousand times a day she pats ner float hair before the little mirror which hangs betwen two bottles of old Scotch. And she has a pretty wit. For ready re- partec she is considered inimitable. For instance, when one of her customers re- marked thathor temper was rather shoit this morning, she said ouite readily that it mf*? °,er'ta-inly not so long as his tongue. I his ig generally considered among her ad- mirers as her most brilliant tefort, and it is repeated to newcomers in the Commerci- al Room as a thing worth rememherrng feno is also reported to have said other tilings nearly as good. She has a nabic cf giving nicknames to the customers. Thus, one gentleman in the artificial flower line, who has a bald head round which he care- fuJIy plasters one last remaining lock, is called "the greyhound," because, as Mias HLgglllS says with a peal of Laughter which sots the glassies rining, "He makes a little bare go a long way. It is this amiable badinage which gives a feeling of friendli- ness and familiarity to "the house," as the hotel is called by its inhabitues. • At the commercial dinner,after the gentle, men have drunk to the King, with that solemn loyalty which is a chana/jteristic of all gentlemen "of the road," and after each man has put down his penny (another un- failing custom) towards the Commercial "I ravellers' Schools, one toast is always pro- posed, seconded, and carried. The chairman — •the senior man o.n the road—rape on the table with his carving knife, clears his threat, and fixing his eyes on the gentleman opposite, at the end of the long table, riS>3S and says:— Mr Vice, I trust you will support mo in my opinion when I say that it is not meet that we should sit down to this good cheer without drinking the health of one who, by her beauty, by her charm, and by her wit, sets a.n example to the fair sex in general, and to bar-ladies in particular. Mr Vice, I shall be obliged if you will second me. when I propose the toast of 'Miss Hiijgins—God bless her! There is another member of the fair s.ex in tliis hotel not less popular with the gentlemen, though treated with loss defer- ence..Nobody knows her real name, be- cause the gentlemen whom site serves with ootid and pickles, split pel lies, and under- done cut and mashed, and other tilings take. a pleasure in giving her new names with every order. Thus the Chairman will ad- dress her aa "Ophelia, my darling," or "Hypatia, my well-beloved," or "Theodosia, dearest," or, if sho has twice forgotten his call for French mustard, will shout with such reproof as Come into the garden, Maud, with that mustard or Til end your precious life with a bare-bodkin." Other- wise she is officially known as the girl," though it must surely be a long time since sihe was entitled to call herself a woman. She" has a good hea.rt-. More than coioe she has advanced sundry shillings out of lieu- wages to young commercial men who have outrun their week's expenses and cannot find the fare back to the bosom of their family in Birmingham, or elsewhere. In her way she is a moralist of high principles. She sets her face severely against unparlia- mentary expressions, and has been known to box the ears of a Mr Vice who was more vicious in this respect than his office allowed. To the honour of the chairman it must DO said that lie upheld this drastic action, im- mediately passed a vot-e of censure upon the Vice, and a vote of thanks to the lady. After this incident, whenever strong language is absolutely necetssary for the purpose of enforcing an argument, the gentlemen give due warning. Beatrice, will you kindly leave the room for a minute or two while I expostulate with my friend yonder?" This delicacy is not onlv appre- ciated by "the girl," but gives additional weight to the words which fall from the lips of the gentleman whose emotion, needs instant relief. ft ft ft Tho busiest time of the day in what the chairman at dinner sometimes refers to as "this caravanserai of commerce" is at five o'clock, when the gentlemen come in from their day's work round the wholesale and retail houses, and sit down to write up the pest." There are a number of writing tables divided by partitions, and under each table is a pair of list slippers without heels pro- vided free of charge. Most of the gentle- men come in with black bags containing samples and tlie day's orders, which they rapidly run through before making out their daily reports to headquarters. For an hour there is comparative silence disturbed only by rustling sheets of flimsy and steadily driving pens, and occasional remarks of a pessimistic or inquiring character. "Always lose my blessed luck in London!" "Absolutely no business in this rotten city "Are there two p's in appear?" "I wouldn't sell my thirst for a fiver." At five minutes to six the boots" comes to take the letters to the post, and the com- mercial gentlemen retire to get out their frock-coats into easier dress, exce^f those who are not yet through with their writ- ing and can afford to wait for a later poet. At half-past six the Commercial Room is c'o'.vded with hungry fellows who defy all rules of health by drinking large quantities of strong tea while they eat underdone steaks or cold joints. They take the meal leisurely, and discuss the latest murder mystery of the political situation with an air of authority, and much intellectual dog- matism. Then they drift easily into "shop," and their conversation is of the quickest routes to every city and town in the United Kingdom, of hotels good and bad, of business that is slack or brisk. One by one they drift out to theatres and music halls, or to sharpen their wit with Miss Higgins at tlie bar. At half-past 11 ■some of tihem return, a little hilarious and the Commercial Room is filled with smoke and tho fumes of alcohol. At midnight the boots" comes in to know at what time the geaits are to bo called, and chalks the hour on the right boot of each of them. Then thei-e is the inevitable quarrel with MLs-5 Hlgains for the extra whisky after the h&r is closed, and, finding her inexorable, the gentlemen retire to bed to dream of cotton fabrics by the gross, of pearl buttons and artificial flowers, of prayer-booKs or Scotch whiskv, of playing cards and portmanteaux and of other commodities with which trey ¡ travel along the highways of emulation shops.—XHE T lUBUNE.

AGRICULTURAL NOTES. BY A PRACTICAL FARMER. CONTENTED CATTLE. The old adage" Li..ugh and grow fat" is figuratively applicable to cattle as well as human beings, for there is nothing more certain in re- gard to the management of stock than that dis- turbance and discomfort interrupt the processes upon which profit depends. Whether it be flesh- making or milk, growing of frame, or healthy and profitable pregnancy, contentment, a fl- ing of comfort and satisfaction is half the battle. In stall feeding, the winter management of stock indoors, or the treatment of those kept under cover upon dry or green food supplied to them for any purpose, regularity in the time of feeding and in the sufficiency of rations dealt out is of immense importance. The animals know to a nicety how the time goes on and be- come restless, discontented, and more or less eour in their general temper if not fed regu- larly. The appetite of each animal should bo watched as far aa practicable, both with a view to the treatment of that particular animal for profit and to detect any approach of illnese. For the latter reason, too, the eyes, oars, noses, and coats of hair of the herd should be so under observation that a dull eye, an ear hanging back and coid to the touch, a dewless muzzle, or prickly hair may give timely warning of some- thing amiss, and the ailing animal be put under proper treatment at once. Delays are often dangerous. ABOTT MANTTP.ES. Any manure containing all the three neces- sary substances — nitrogen, phosphates, and potash—will work beneficially upon all crops and upon all soils which are cultivated, even if the latter are completely exhausted, and to avoid difficulties and trouble it would at first sight appear the best a.nd simplest plan to buy manures which arc mixtures of or contain these three ingredients. This, however, is an UD- economical practice, aB manufacturers invariably charge for each mixtures more than they are worth, and although their graM, corn, turnip and potato manures will always work. because they conis;;i all the necessary ingredients of plant food. they 6hould be avoided unleS6 a satisfactory report regarding reasonable cost is given by a tr:1stworthy chemist after analysL1. Plants can make no use of any food which is not soluble in water or in very weak acids. Manures' or food materials not soluble to begin witb must become soluble sooner or latn in the sod, or they cannot be of any use to the plant. Plants only absorb through their slender roota from the soil substances or food", which are easily dissolved. The more soluble manures are, the more readily they get into the plants, and, of cou, the more rapidly are thJ wll.t3hed out of the soil and lost if no plants are present or when growth is at a standstill. Slow-acting or lasting manures are those which are not soluble to begin with, but which in time become soluble. DEEP CULTIVATION FOR POTATOES. Deep working tends to increase a crop of pota- toes it is also conducive to good quality, as in times of drought the potatoes rarely receive such a check as to stop t-ubcration and harden the skins. When tho work is shallow a drought is soon felt, as the moisture rapidly evaporates; when this is the case tubers ripen prematurely, and when ram ultimately comes they develop second growth, the most common form of which is the bulging of one end, making them dumb-bell shape. Potatoes which have second- growth never cask weJJ, and c13:anot rnk. as first quality. The retention of moisture in times of drought is one of the most important points in potato growing, and it is for this reason that ex- ceptionally heavy drcsgjngs of fannyard manum, sometimes exceeding forty tons per acre, are employed on soils, such as sand or gravel, which are deficient in organic matter. Such heavy dressings supply far more manure than 19 re- quired by a crop of potatoes, and those who uso it are aware of the fact. but they supply them as an insurance against drought. PROVIDING FOB THE LAMES. In Wiltshire great efforts are made to bring the lambs to maturity. Professor Wrightson has explained how the succession of catch crop- ping has enabled the shepherd to give a change of cropping at least every day. Thus the lambs would work between roots and green rye, and later between ryo and water meadow, winter barley and trifolium, trifolium and vetches, vetches and rape, rape and cabbage, cabbago and turnips, until the period of the late summer fairs arrived. In fhe beight of the summer Iambs would receive three changes of food in the day, as, for example, vetches, rape and after- math, clover or rape, cabbage and clover. Dur- ing the same period they would receive mangold cut in troughs, a.nd various descriptions of arti- ficial foods, such as a mixture of linseed cake, begins, malt, peas, and maize. Thus these lambs might be receiving eight or nine descriptions of food. The use of the Iamb hurdle is an import- ant institution, bv which lambs are able to run forward and crop the choicest food before the ewes, and thus obtain tho advantage of open grazing and close folding at the same time. There are very few parts of the country where such energy is thrown into this branch of farming. DEEP AND SHALLOW-ROOTED CROPS. An important difference between crops lies in their range of roots. Deeply-rooted crops as lu- cerne, sainfoin, red clover, rape, and mangel; and among the oereals wheat and rye, are to a considerable extent subsoil feeders, and have a greater power of obtaining ash constituents from the soil than shallow-rooted crops, as white clover, potatoes, turnips, and barley. In accord- ance with this we find that superphosphate is a very effective manure for the last three crops, but is much less required by such crops as man- gel or wheat. By growing deeply-rooted crops as part of a rotation the subsoil is made to con- tribute to the general fertility. Shallow-rooted crops, on the other hand, nave generally a special faculty for appropriating food accumu- lated at the surface, and are often of great use in this respect, as when barley i made to follow turnips fed off on the land very little is definitely known as to the different capacity of various crop3 for assimilating various forms of plant food; but there can bo no doubt that this forma one of the most important distinctions between different crops, and ia one reason of the economy of a rotation. DIGESTIBILITY OF FOOD. If to a diet of hay and straw consumed by a ruminant animal &tpure albuminoid as wheat gluten be added, the added food is entirely with- out the rate of digestion of the original food being sensibly altered. The same result has been obtained, says Professor Warrington, in ex- periments with pigs fed on potatoes, to which variable quantities of meal flour were afterwards added; the albuminoids of the meal were en- tirely digested, while the proportion of the pota- toes digested remained unchanged. An addition of oil to a diet of hay and straw is also appar- ently without unfavourable influence on the rate of digestion; indeed, some experiments with email quantities of oil shew an improved diges- tion of the drv fodder. Oil supplied in moderate quantites is itself entirely digested. An addition of starch or sugar to a diet of hay or straw will, on the contrary, diminish its digestibility, if the amount added exceeds 10 per cent, of the dry fodder. The albuminoids of the fod sutler the greatest loss of digestibility under these circum- stances; the fibre also suffers in digestibility it the amount of carbohydrates added is consider- able. When starch has been added it is itselt completely digested if the ratio of the nuI^>" genous to the non-nitrogenous constituents of ins diet is not less than 1*8. These facts are of con- siderable practical importance. Nitrogenous foods such as oil cake and bean mes. may be given with hay and straw chaff without affecting their digestibility; but foods rich in carbony- drates, such as potatoes and mangels, cannot bo given in greater proportion than 15 per con-, of the fodder (both reckoned as dry food) without, more or less diminishing the digertibilty of the latter. This decrease in digestibility may, how- ever, be counteracted in a great measure by sup- plying with the potatoes or mangels some nitro- genous food. When this is done the proportion of roots or potatoes may be double that. men- tioned without a serious loss to digestibility. PROVING THE QUALITY OF SOIL. The "proof of the pudding is in the eating," and so the real testing of the quality of a soil is in the crops it growa. It is, however, neces- sary to distinguish between the crops which are good from the natural goodness of the soil and those which owe their bulk and appearance to the use of nitrate of soda or other temporary artificial manure. Liberal dressings of such may and will force up" a good cro6 on a poor or worn-out soil for one or two years, and are peculiarly liable to do so during the last years of a farmer's tenancy, so that this fictitious state of matters must be guarded against when choos- ing a fresh farm. In the absence of such indi- cations the natural plants of the farm are a very good criterion—well-grown healthy trees of vari- ous kinds, healthy fences of whitethorn, thick- bottomed pasture grass, with plenty of good white clover in the same, strong, healthy weeds, and the soil deep and of a dry colour and dry underfoot. The converse of all these may not indicate i. i, C( 8ha11 I give you gas, sir?" said the Scots dentist to ins patient from the country. r a-- f-wer, "I'm fo mane o' thae new rangled inventions. Just me paraffin OAL

COOKERY FOR WORRIED HOUSEWIVES. BY lHS. ALFRED PRAGA ("THE CAEEFUL COOK"). HOW TO USE UP THE SCRAPS. It is often easy to produce very dainty little made dishes at a cost practically nil, if only due care is taken of the odds and ends which will persist in accumulating in even the best-regulated larders. For example, let us suppose that the carcase of a chicken remains on hand, together with, perhaps, a couple of ounces of cold tongue. If every particle of meat be carefully picked off that carcase it will yield another 2oz. or 3oz., which, if added to the cold tongue, makes 4oz. or DOZ, of meat in all. Now, if turned into croquettes or rissoles this will make as dainty a dish as the heart of an economical housewife or the palate of a fastidious husband could desire. Here is the recipe itself CROQUETTES. Take 4oz. of any sort of cold meat, and chop it finely by hand. Reserve on a plate. Place half a pint of milk (skim milk will do) in a clean stewpan. Add to it a slice of onion, a slice of turnip, if obtainable a bit of celery, and a good-sized sprig of parsley. Cover the pan, and simmer very slowly until the milk tastes strongly of the herbs, but take care that it does not boil away even in the smallest degree; then strain it off into a clean stewpan. Note allow at least 15min. for tho simmering process. Place] oz. ot butter in another stewpan, and directly it melts add to it by degrees loz. oi well-dried and sifted fiour; stir rapidly for five minutes with a small wooden spoon, and then add; also very gently and by degrees, the flavoured milk; allow each portion of milk to become thoroughly mixed with the flour and butter before the next is added, as this is the only way to avoid lumps. Should any lumps form by chance, then the sauce must be well stirred until quite smooth and thick before the next lot of milk is added. It is the neglect of this simple precaution which is the cause of th? pasty, lumpy poultices which in England are served up under the misnomer of sauce. When all the milk has been added, continue to stir it until it comes to the boil, and then keep it boiling for five or six minutes, still stirring all the time. Add pepper and salt to taste, and if the flavour is liked a tiny grate of nutmeg. Remove from the fire, and allow the sauce to cool a little. Then mix it with the chopped meat, lightly but very thoroughly. Spread out the mixture upon a largo plate to the depth of an inch, and leave in the larder till quite cold. Then shape into balls about the size of a very small tangerine; egg and breadcrumb these. Place enongb clarified beef dipping in a deep stewpan to half fill it when melted. Put this on the fire and bring it to the boil. As soon as it is actually boiling, i.e., when the blue smoke is rising, but not before, add the croquettes, a few at a time" only, and fry till of a bright golden-brown hue. Take out quickly, drain carefully on clean kitchen paper, and serve at once. A dish of well-baked potatoes, each potato split open and a bit of butter and a little pepper and salt inserted, are nice with this dish or in summer-time a dish of green peas and new potatoes. Not only chicken and tongue, but cold game of any kind, or any sort of meat, may be used for these croquettes. CROQUETTES OF FISH are made in a similar way, and are almost equally nice. Take sufficient cold boiled or fried fish to yield 4oz. or 6oz. when freed from skin, bone, &c. Flake it into tiny pieces—it is not needful to chop it. Make half a pint of sauce as described in the foregoing recipe. Mix it with the fish -adding also a few drops of anchovy to the sauce if liked—lightly but thoroughly. Leave till cold. Shape into smell balls, and fry in boiling fat until of a light golden brown hue. Take out quickly, drain care- fully, and serve at once. A little tomato sauce, or, failing this, a little tomatc catsup made hot, may be handed separately, if liked, with these croquettes. Any scraps of white fish, either fried 01 boded, may be utilised in this fashion, but brown fish is not suitable, as it is too rich. Croquettes of salmon, however, are nice fox those who can digest very rich food. They are made as directed m the foregoing recipe. When a portion of cold boiled rice remains over from a curry it can be turned into an admirable dish for high tea as follows: CROQUETTES OF RICE. Make half a pint of sauce as directed in the foregoing recipe. Add to it 4oz. or 6oz. of cold boiled rice; mix very thoroughly, and spread out upon a large dish to the depth of an inch. Leave till perfectly cold, then shape into balls. Make an opening in the centre of each, and put in a spoonful of potted meat or fish, any sort best liked will do. Close up the croquettes again, and roll each in egg and breadcrumbs, then fry in boiling fat, as directed in the foregoing recipes, until of a bright golden-brown hue. Take out, drain carefully, and serve. MOCK KIDNEYS. When, as sometimes happens, there is "nothing in the house," try the following: Buy 6d. worth of chicken livers—these may be had at any poulterer's—wash them, and dry them well. Place loz. of butter or clarified beef dripping in a small ch an stewpan directly it melts add the livers, together with a teaspoonful of minced shallot and a teaspoonful of minced parsley. Dust with pepper and salt, and fry for live minutes. Then add a gill of stock, or bovril and water, and stew for another three or four minutes. Dredge in a little flour to thicken, and if possible add a spoonful of sherry or port. This is unnecessary, but is a very great improvement. Boil up; add a little m pepper and salt if thought needful. Dish upon a hot dish, garnish with a border of mashed potatoes. For the latter, mash lib. of freshly-boiled potatoes with a wineglassful of absolutely boiling milk and a bit of butter about the sjzr, of a walnut; whisk till quite white and light, and then use as directed. OLD MAID'S PIE. This, which is in a manner of speaking made entirely of scraps, is yet very good. Take 4oz. or Foz. of any sort of cold meat, poultry, or game—a mixture of one of these with a little chopped lean ham or bacon is perhaps best. Have ready some freshly-boiled mashed potatoes. Spread a layer of these at the bottom of a pie-dish, then put a layer of meat. Cover this with a layer of freshly-fried onions, then sprinkle with grated cheese and fried breadcrumbs. Continue these layers until the dish is full. Moisten with a little stock or gravy; strew the top very thickly with fried onions and breadcrumbs, and grate over the whole loz. of cheese (any scraps of dried cheese will do just as well as fresh for this); place a few bits of butter hero and there, and bake in a moderate oven until of a good golden brown hue. Take out and serve at once. Fish may be used iu place of meat if liked. The "Pioneer" is recognised as one of the most

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