THE CULTIVATION OF VEGETABLES.

Before taking up the garden vegetables individually, I shall outline the general practice of cultivation, which applies to all.

The purposes of cultivation are three to get rid of weeds, and to stimulate growth by (1) letting air into the soil and freeing unavailable plant food, and (2) by conserving moisture.

As to weeds, the gardener of any experience need not be told the importance of keeping his crops clean. He has learned from bitter and costly experience the price of letting them get anything resembling a start. He knows that one or two days' growth, after they are well up, followed perhaps by a day or so of rain, may easily double or treble the work of cleaning a patch of onions or carrots, and that where weeds have attained any size they cannot be taken out of sowed crops without doing a great deal of injury. He also realizes, or should, that every day's growth means just so much available plant food stolen from under the very roots of his legitimate crops.

Instead of letting the weeds get away with any plant food, he should be furnishing more, for clean and frequent cultivation will not only break the soil up mechanically, but let in air, moisture and heat all essential in effecting those chemical changes necessary to convert non- available into available plant food. Long before the science in the case was discovered, the soil cultivators had learned by observation the necessity of keeping the soil nicely loosened about their growing crops. Even the lanky and untutored aborigine saw to it that his squaw not only put a bad fish under the hill of maize but plied her shell hoe over it. Plants need to breathe. Their roots need air. You might as well expect to find the rosy glow of happiness on the wan cheeks of a cotton-mill child slave as to expect to see the luxuriant dark green of healthy plant life in a suffocated garden.

Important as the question of air is, that of  water  ranks beside it. You may not see at first what the matter of frequent cultivation has to do with water. But let us stop a moment and look into it. Take a strip of blotting paper, dip one end in water, and watch the moisture run up hill, soak up through the blotter. The scientists have labeled that "capillary attraction" the water crawls up little invisible tubes formed by the texture of the blotter. Now take a similar piece, cut it across, hold the two cut edges firmly together, and try it again. The moisture refuses to cross the line: the connection has been severed.

In the same way the water stored in the soil after a rain begins at once to escape again into the atmosphere. That on the surface evaporates first, and that which has soaked in begins to soak in through the soil to the surface. It is leaving your garden, through the millions of soil tubes, just as surely as if you had a two-inch pipe and a gasoline engine, pumping it into the gutter night and day! Save your garden by stopping the waste. It is the easiest thing in the world to do cut the pipe in two. By frequent cultivation of the surface soil not more than one or two inches deep for most small vegetables the soil tubes are kept broken, and a mulch of dust is maintained. Try to get over every part of your garden, especially where it is not shaded, once in every ten days or two weeks. Does that seem like too much work? You can push your wheel hoe through, and thus keep the dust mulch as a constant protection, as fast as you can walk. If you wait for the weeds, you will nearly have to crawl through, doing more or less harm by disturbing your growing plants, losing all the plant food (and they will take the cream) which they have consumed, and actually putting in more hours of infinitely more disagreeable work. If the beginner at gardening has not been convinced by the facts given, there is only one thing left to convince him experience.

Having given so much space to the  reason  for constant care in this matter, the question of methods naturally follows. Get a wheel hoe. The simplest sorts will not only save you an infinite amount of time and work, but do the work better, very much better than it can be done by hand. You  can  grow good vegetables, especially if your garden is a very small one, without one of these labor-savers, but I can assure you that you will never regret the small investment necessary to procure it.

With a wheel hoe, the work of preserving the soil mulch becomes very simple. If one has not a wheel hoe, for small areas very rapid work can be done with the scuffle hoe.

The matter of keeping weeds cleaned out of the rows and between the plants in the rows is not so quickly accomplished. Where hand-work is necessary, let it be done at once. Here are a few practical suggestions that will reduce this work to a minimum, (1) Get at this work while the ground is soft; as soon as the soil begins to dry out after a rain is the best time. Under such conditions the weeds will pull out by the roots, without breaking off. (2) Immediately before weeding, go over the rows with a wheel hoe, cutting shallow, but just as close as possible, leaving a narrow, plainly visible strip which must be hand- weeded. The best tool for this purpose is the double wheel hoe with disc attachment, or hoes for large plants. (3) See to it that not only the weeds are pulled but that  every inch  of soil surface is broken up. It is fully as important that the weeds just sprouting be destroyed, as that the larger ones be pulled up. One stroke of the weeder or the fingers will destroy a hundred weed seedlings in less time than one weed can be pulled out after it gets a good start. (4) Use one of the small hand-weeders until you become skilled with it. Not only may more work be done but the fingers will be saved unnecessary wear.

The skilful use of the wheel hoe can be acquired through practice only. The first thing to learn is that it is necessary to watch  the wheels only:  the blades, disc or rakes will take care of themselves.

The operation of "hilling" consists in drawing up the soil about the stems of growing plants, usually at the time of second or third hoeing. It used to be the practice to hill everything that could be hilled "up to the eyebrows," but it has gradually been discarded for what is termed "level culture"; and you will readily see the reason, from what has been said about the escape of moisture from the surface of the soil; for of course the two upper sides of the hill, which may be represented by an equilateral triangle with one side horizontal, give more exposed surface than the level surface represented by the base. In wet soils or seasons hilling may be advisable, but very seldom otherwise. It has the additional disadvantage of making it difficult to maintain the soil mulch which is so desirable.

Rotation of crops.
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There is another thing to be considered in making each vegetable do its best, and that is crop rotation, or the following of any vegetable with a different sort at the next planting.

With some vegetables, such as cabbage, this is almost imperative, and practically all are helped by it. Even onions, which are popularly supposed to be the proving exception to the rule, are healthier, and do as well after some other crop,  provided  the soil is as finely pulverized and rich as a previous crop of onions would leave it.

Here are the fundamental rules of crop rotation:

(1) Crops of the same vegetable, or vegetables of the same family (such as turnips and cabbage) should not follow each other.

(2) Vegetables that feed near the surface, like corn, should follow deep-rooting crops.

(3) Vines or leaf crops should follow root crops.

(4) Quick-growing crops should follow those occupying the land all season.

These are the principles which should determine the rotations to be followed in individual cases. The proper way to attend to this matter is when making the planting plan. You will then have time to do it properly, and will need to give it no further thought for a year.

With the above suggestions in mind, and  put to use , it will not be difficult to give the crops those special attentions which are needed to make them do their very best.

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NINE SALMON RECIPES.

Boiled salmon.
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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.
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Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.
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Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.    

Curried salmon.
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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.    

Salmon cutlets.
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Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
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Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

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REQUISITES OF THE HOME VEGETABLE GARDEN.

In deciding upon the site for the home vegetable garden it is well to dispose once and for all of the old idea that the garden "patch" must be an ugly spot in the home surroundings. If thoughtfully planned, carefully planted and thoroughly cared for, it may be made a beautiful and harmonious feature of the general scheme, lending a touch of comfortable homeliness that no shrubs, borders, or beds can ever produce.

With this fact in mind we will not feel restricted to any part of the premises merely because it is out of sight behind the barn or garage. In the average moderate-sized place there will not be much choice as to land. It will be necessary to take what is to be had and then do the very best that can be done with it. But there will probably be a good deal of choice as to, first, exposure, and second, convenience. Other things being equal, select a spot near at hand, easy of access. It may seem that a difference of only a few hundred yards will mean nothing, but if one is depending largely upon spare moments for working in and for watching the garden and in the growing of many vegetables the latter is almost as important as the former this matter of convenient access will be of much greater importance than is likely to be at first recognized. Not until you have had to make a dozen time-wasting trips for forgotten seeds or tools, or gotten your feet soaking wet by going out through the dew-drenched grass, will you realize fully what this may mean.

Exposure.
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But the thing of first importance to consider in picking out the spot that is to yield you happiness and delicious vegetables all summer, or even for many years, is the exposure. Pick out the "earliest" spot you can find a plot sloping a little to the south or east, that seems to catch sunshine early and hold it late, and that seems to be out of the direct path of the chilling north and northeast winds. If a building, or even an old fence, protects it from this direction, your garden will be helped along wonderfully, for an early start is a great big factor toward success. If it is not already protected, a board fence, or a hedge of some low-growing shrubs or young evergreens, will add very greatly to its usefulness. The importance of having such a protection or shelter is altogether underestimated by the amateur.

The soil.
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The chances are that you will not find a spot of ideal garden soil ready for use anywhere upon your place. But all except the very worst of soils can be brought up to a very high degree of productiveness  especially such small areas as home vegetable gardens require. Large tracts of soil that are almost pure sand, and others so heavy and mucky that for centuries they lay uncultivated, have frequently been brought, in the course of only a few years, to where they yield annually tremendous crops on a commercial basis. So do not be discouraged about your soil. Proper treatment of it is much more important, and a garden- patch of average run-down, or "never-brought-up" soil will produce much more for the energetic and careful gardener than the richest spot will grow under average methods of cultivation.

The ideal garden soil is a "rich, sandy loam." And the fact cannot be overemphasized that such soils usually are made, not found. Let us analyze that description a bit, for right here we come to the first of the four all-important factors of gardening food. The others are cultivation, moisture and temperature. "Rich" in the gardener's vocabulary means full of plant food; more than that and this is a point of vital importance it means full of plant food ready to be used at once, all prepared and spread out on the garden table, or rather in it, where growing things can at once make use of it; or what we term, in one word, "available" plant food. Practically no soils in long- inhabited communities remain naturally rich enough to produce big crops. They are made rich, or kept rich, in two ways; first, by cultivation, which helps to change the raw plant food stored in the soil into available forms; and second, by manuring or adding plant food to the soil from outside sources.

"Sandy" in the sense here used, means a soil containing enough particles of sand so that water will pass through it without leaving it pasty and sticky a few days after a rain; "light" enough, as it is called, so that a handful, under ordinary conditions, will crumble and fall apart readily after being pressed in the hand. It is not necessary that the soil be sandy in appearance, but it should be friable.

"Loam: a rich, friable soil," says Webster. That hardly covers it, but it does describe it. It is soil in which the sand and clay are in proper proportions, so that neither greatly predominate, and usually dark in color, from cultivation and enrichment. Such a soil, even to the untrained eye, just naturally looks as if it would grow things. It is remarkable how quickly the whole physical appearance of a piece of well cultivated ground will change. An instance came under my notice last fall in one of my fields, where a strip containing an acre had been two years in onions, and a little piece jutting off from the middle of this had been prepared for them just one season. The rest had not received any extra manuring or cultivation. When the field was plowed up in the fall, all three sections were as distinctly noticeable as though separated by a fence. And I know that next spring's crop of rye, before it is plowed under, will show the lines of demarcation just as plainly.

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Articles Are The Quickest Way To Your Customers Wallet

One way of promoting your website and product can be achieved for free. As an additional bonus, this “free” method can boost your sites and sales, doubling and even tripling your income.

Articles. One of the easiest ways to promote your website in order to generate traffic and increase your earnings.

How does this work?

Write articles relating to your website and submit them to “free content” submission sites. Easy to do, takes little time and can increase your website traffic, sales and of course, your income.

How can article writing boost traffic and income?

The article on the free content site contains a link to your own website. Readers, after reading your articles, may choose to click on the link and pay you an unexpected visit. Having them on the free content sites is also making these articles available to other webmasters who may wish to publish that article on their site.

If they do, your article will include a link back to your site. And anyone who reads the article on that site can still click on the link to visit your site.

As the list of your published articles grow larger, and more and more of them are appearing on different websites, the total number of links to your site increases also. Major search engines are placing a lot of significance on incoming links to websites so they can determine the importance of a certain site.

The more incoming links the website has, the more importance search engines attaches to it. This will then increase your website’s placement in the search results.

If you site is into promoting a product or service, the links that your articles have achieved will mean more potential customers for you. Even if visitors only browse through, you never know if they might be in need of what you are offering in the future.

There are also those who already have specific things they need on their mind but cannot decide yet between the many choices online. Chances are, they may stumble upon one of your articles, gets interested by the contents you wrote, go to your site and became enticed by your promotions. See how easy that is?

Search engines do not just index the websites, they also index published articles. They also index any article that is written about your own website’s topic. So once someone searches for that same topic, the list of results will have your site or may even show the articles that you have written.

And to think, no effort on your part was used to bring them to your site. Just your published articles and the search engines.

It is no wonder why many webmasters are suddenly reviving their old writing styles and taking time to write more articles about their site than doing other means of promotion.

Getting their site known is easier if they have articles increasing their links and traffic and making it accessible for visitors searching the internet. Since many people are now taking their buying needs online, having your site on the search engines through your articles is one way of letting them know about you and your business.

The good thing with articles is that you can write about things that people would want to know about. This can be achieved in the lightest mood but professional manner, with a little not-so-obvious sales pitch added.

If you think about it, only a few minutes of your time is spent on writing one article and submitting to free content site. In the shortest span of time also, those are distributed to more sites than you can think of. Even before you know what is happening, you are getting more visitors than you previously had.

If you think you are wasting your time writing these articles, fast forward to the time when you will see them printed and wide-spread on the internet. Not to mention the sudden attention and interest that people are giving your website and your products or services.

Try writing some articles and you will be assured of the sudden surge in site traffic, link popularity and interest. Before you know it, you will be doubling and even tripling your earnings.

Nothing like getting benefits for something you got for free.

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THE ENTRANCE INTO SOCIETY.

The desire of pleasing is, of course, the basis of social connexion. Persons who enter society with the intention of producing an effect, and of being distinguished, however clever they may be, are never agreeable. They are always tiresome, and often ridiculous. Persons, who enter life with such pretensions, have no opportunity for improving themselves and profiting by experience. They are not in a proper state to observe: indeed, they look only for the effect which they produce, and with that they are not often gratified. They thrust themselves into all conversations, indulge in continual anecdotes, which are varied only by dull disquisitions, listen to others with impatience and heedlessness, and are angry that they seem to be attending to themselves. Such men go through scenes of pleasure, enjoying nothing. They are equally disagreeable to themselves and others. Young men should, therefore, content themselves with being natural. Let them present themselves with a modest assurance: let them observe, hear, and examine, and before long they will rival their models.

The quality which a young man should most affect in intercourse with gentlemen, is a decent modesty: but he must avoid all bashfulness or timidity. His flights must not go too far; but, so far as they go, let them be marked by perfect assurance.

Among persons who are much your seniors behave with the utmost respectful deference. As they find themselves sliding out of importance they may be easily conciliated by a little respect.

By far the most important thing to be attended to, is ease of manner. Grace may be added afterwards, or be omitted altogether: it is of much less moment than is commonly believed. Perfect propriety and entire ease are sufficient qualifications for standing in society, and abundant prerequisites for distinction.

There is the most delicate shade of difference between civility and intrusiveness, familiarity and common-place, pleasantry and sharpness, the natural and the rude, gaiety and carelessness; hence the inconveniences of society, and the errors of its members. To define well in conduct these distinctions, is the great art of a man of the world. It is easy to know what to do; the difficulty is to know what to avoid.

Long usage a sort of moral magnetism, a tact acquired by frequent and long associating with others alone give those qualities which keep one always from error, and entitle him to the name of a thorough gentleman.

A young man upon first entering into society should select those persons who are most celebrated for the propriety and elegance of their manners. He should frequent their company and imitate their conduct. There is a disposition inherent, in all, which has been noticed by Horace and by Dr. Johnson, to imitate faults, because they are more readily observed and more easily followed. There are, also, many foibles of manner and many refinements of affectation, which sit agreeably upon one man, which if adopted by another would become unpleasant. There are even some excellences of deportment which would not suit another whose character is different. For successful imitation in anything, good sense is indispensable. It is requisite correctly to appreciate the natural differences between your model and yourself, and to introduce such modifications in the copy as may be consistent with it.

Let not any man imagine, that he shall easily acquire these qualities which will constitute him a gentleman. It is necessary not only to exert the highest degree of art, but to attain also that higher accomplishment of concealing art. The serene and elevated dignity which mark that character, are the result of untiring and arduous effort.

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MOUTH-WATERING LOBSTER RECIPES.

To boil lobsters.
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Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling  water, salted in the above proportion; put in the lobster, and keep it boiling  quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Hot lobster.
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Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Lobster salad.
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Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

Lobster (a la mode francaise).
-----------------------------

Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Time. 1/4 hour.

Lobster curry (an Entree).
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Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Time. Altogether, 3/4 hour.

Lobster cutlets (an Entree).
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Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster patties (an Entree).
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Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

Potted lobster.
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Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Time. 3/4 hour.

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LANDSCAPE GARDENING.

Landscape gardening has often been likened to the painting of a picture. Your art-work teacher has doubtless told you that a good picture should have a point of chief interest, and the rest of the points simply go to make more beautiful the central idea, or to form a fine setting for it. So in landscape gardening there must be in the gardener's mind a picture of what he desires the whole to be when he completes his work.

From this study we shall be able to work out a little theory of landscape gardening.

Let us go to the lawn. A good extent of open lawn space is always beautiful. It is restful. It adds a feeling of space to even small grounds. So we might generalize and say that it is well to keep open lawn spaces. If one covers his lawn space with many trees, with little flower beds here and there, the general effect is choppy and fussy. It is a bit like an over-dressed person. One's grounds lose all individuality thus treated. A single tree or a small group is not a bad arrangement on the lawn. Do not centre the tree or trees. Let them drop a bit into the background. Make a pleasing side feature of them. In choosing trees one must keep in mind a number of things. You should not choose an overpowering tree; the tree should be one of good shape, with something interesting about its bark, leaves, flowers or fruit. While the poplar is a rapid grower, it sheds its leaves early and so is left standing, bare and ugly, before the fall is old. Mind you, there are places where a row or double row of Lombardy poplars is very effective. But I think you'll agree with me that one lone poplar is not. The catalpa is quite lovely by itself. Its leaves are broad, its flowers attractive, the seed pods which cling to the tree until away into the winter, add a bit of picture squeness. The bright berries of the ash, the brilliant foliage of the sugar maple, the blossoms of the tulip tree, the bark of the white birch, and the leaves of the copper beech all these are beauty points to consider.

Place makes a difference in the selection of a tree. Suppose the lower portion of the grounds is a bit low and moist, then the spot is ideal for a willow. Don't group trees together which look awkward. A long-looking poplar does not go with a nice rather rounded little tulip tree. A juniper, so neat and prim, would look silly beside a spreading chestnut. One must keep proportion and suitability in mind.

I'd never advise the planting of a group of evergreens close to a house, and in the front yard. The effect is very gloomy indeed. Houses thus surrounded are overcapped by such trees and are not only gloomy to live in, but truly unhealthful. The chief requisite inside a house is sunlight and plenty of it.

As trees are chosen because of certain good points, so shrubs should be. In a clump I should wish some which bloomed early, some which bloomed late, some for the beauty of their fall foliage, some for the colour of their bark and others for the fruit. Some spireas and the forsythia bloom early. The red bark of the dogwood makes a bit of colour all winter, and the red berries of the barberry cling to the shrub well into the winter.

 Certain shrubs are good to use for hedge purposes. A hedge is rather prettier usually than a fence. The Californian privet is excellent for this purpose. Osage orange, Japan barberry, buckthorn, Japan quince, and Van Houtte's spirea are other shrubs which make good hedges.

 I forgot to say that in tree and shrub selection it is usually better to choose those of the locality one lives in. Unusual and foreign plants do less well, and often harmonize but poorly with their new setting.

Landscape gardening may follow along very formal lines or along informal lines. The first would have straight paths, straight rows in stiff beds, everything, as the name tells, perfectly formal. The other method is, of course, the exact opposite. There are danger points in each.

The formal arrangement is likely to look too stiff; the informal, too fussy, too wiggly. As far as paths go, keep this in mind, that a path should always lead somewhere. That is its business to direct one to a definite place. Now, straight, even paths are not unpleasing if the effect is to be that of a formal garden. The danger in the curved path is an abrupt curve, a whirligig effect. It is far better for you to stick to straight paths unless you can make a really beautiful curve. No one can tell you how to do this.

Garden paths may be of gravel, of dirt, or of grass. One sees grass paths in some very lovely gardens. I doubt, however, if they would serve as well in your small gardens. Your garden areas are so limited that they should be re-spaded each season, and the grass paths are a great bother in this work. Of course, a gravel path makes a fine appearance, but again you may not have gravel at your command. It is possible for any of you to dig out the path for two feet. Then put in six inches of stone or clinker. Over this, pack in the dirt, rounding it slightly toward the centre of the path. There should never be depressions through the central part of paths, since these form convenient places for water to stand. The under layer of stone makes a natural drainage system.

A building often needs the help of vines or flowers or both to tie it to the grounds in such a way as to form a harmonious whole. Vines lend themselves well to this work. It is better to plant a perennial vine, and so let it form a permanent part of your landscape scheme. The Virginia creeper, wistaria, honeysuckle, a climbing rose, the clematis and trumpet vine are all most satisfactory.

close your eyes and picture a house of natural colour, that mellow gray of the weathered shingles. Now add to this old house a purple wistaria. Can you see the beauty of it? I shall not forget soon a rather ugly corner of my childhood home, where the dining room and kitchen met. Just there climbing over, and falling over a trellis was a trumpet vine. It made beautiful an awkward angle, an ugly bit of carpenter work.

Of course, the morning-glory is an annual vine, as is the moon-vine and wild cucumber. Now, these have their special function. For often, it is necessary to cover an ugly thing for just a time, until the better  things and better times come. The annual is 'the chap' for this work.

Along an old fence a hop vine is a thing of beauty. One might try to rival the woods' landscape work. For often one sees festooned from one rotted tree to another the ampelopsis vine.

Flowers may well go along the side of the building, or bordering a walk. In general, though, keep the front lawn space open and unbroken by beds. What lovelier in early spring than a bed of daffodils close to the house? Hyacinths and tulips, too, form a blaze of glory. These are little or no bother, and start the spring aright. One may make of some bulbs an exception to the rule of unbroken front lawn. Snowdrops and crocuses planted through the lawn are beautiful. They do not disturb the general effect, but just blend with the whole. One expert bulb gardener says to take a basketful of bulbs in the fall, walk about your grounds, and just drop bulbs out here and there. Wherever the bulbs drop, plant them. Such small bulbs as those we plant in lawns should be in groups of four to six. Daffodils may be thus planted, too. You all remember the grape hyacinths that grow all through Katharine's side yard.

The place for a flower garden is generally at the side or rear of the house. The backyard garden is a lovely idea, is it not? Who wishes to leave a beautiful looking front yard, turn the corner of a house, and find a dump heap? Not I. The flower garden may be laid out formally in neat little beds, or it may be more of a careless, hit-or-miss sort. Both have their good points. Great masses of bloom are attractive.

You should have in mind some notion of the blending of colour. Nature appears not to consider this at all, and still gets wondrous effects. This is because of the tremendous amount of her perfect background of green, and the limitlessness of her space, while we are confined at the best to relatively small areas. So we should endeavour not to blind people's eyes with clashes of colours which do not at close range blend well. In order to break up extremes of colours you can always use masses of white flowers, or something like mignonette, which is in effect green.

 Finally, let us sum up our landscape lesson. The grounds are a setting for the house or buildings. Open, free lawn spaces, a tree or a proper group well placed, flowers which do not clutter up the front yard, groups of shrubbery these are points to be remembered. The paths should lead somewhere, and be either straight or well curved. If one starts with a formal garden, one should not mix the informal with it before the work is done.

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6 Red Hot Tips To Get Your Articles Read

There are many people who dread having to write papers or articles. Many just feel like it seems to be too much work and it all just goes to waste when no one reads the. To some people, reading articles seems like work to, especially if the article is boring and very bland. Well, articles are supposed to be read, that’s their purpose to impart your message and information. If it is not read then it is a waste of time and effort.

But all the same, articles have to be written to be read. It’s just a matter of making them good. Making a good article doesn’t have to be strenuous and straining. There are just some points needed to be reminded of, and some guides to follow. Once you get the hang of it, writing articles could be fun, as well as profitable for you and your site.

Of course, writing articles must be about something you know about, that’s why if you own a site, you probably is knowledgeable about that certain topic and theme. When you write about it, you won’t have a hard time because you already know what it is and what it’s about. It’s just a matter of making your articles creative and interesting.

To make sure that your articles get read and enjoyed, here are six red hot tips to get your articles read. These tips will make your articles readable and interesting.

1) Use short paragraphs. When the paragraph are very long, the words get jumbled in the mind of the reader just looking at it It can get quite confusing and too much of a hard work to read. The reader will just quickly disregard the paragraph and move on to much easier reading articles that are good to look at as well as read. Paragraphs can be a single sentence, sometimes even a single word!

2) Make use of numbers or bullets. As each point is stressed out, numbers and bullets can quickly make the point easy to              remember and digest. As each point, tip, guide or method is started with a bullet or point, readers will know that this is where the tips start and getting stressed. Format you bullets and numbers with indentations so that your4 article won’t look like a single block of square paragraphs. Add a little bit of flair and pizzazz to your articles shape.

3) Use Sub-headings to sub-divide your paragraphs in the page. Doing this will break each point into sections but still would be incorporated into one whole article. It would also be easy for the reader to move on from one point to another; the transition would be smooth and easy. You will never lose your readers attention as well as the point and direction to where the article is pointing.

4) Provide a good attention-grabbing title or header. If your title can entice a person’s curiosity you’re already halfway in getting a person to read your article. Use statements and questions that utilize keywords that people are looking for. Provide titles or headers that describe your articles content but should also be short and concise.

Use titles like, “Tips on making her want you more”, or “How to make her swoon and blush” .You could also use titles that can command people, for example, “Make her yours in six easy Ways”. These types of titles reach out to a persons’ emotions and makes them interested.

5) Keep them interested from the start to the finish. From your opening paragraph, use real life situations that can be adopted by the reader. Use good descriptions and metaphors to drive in your point, just don’t over do it. Driving your examples with graphic metaphors and similes would make it easy for them to imagine what you are talking about. Making the experience pleasurable and enjoyable for them.

6) Utilize figures when necessary and not just ordinary and insipid statements. Using specific facts and figures can heighten your article because it makes it authoritative. But do not make it too formal, it should be light and easy in them and flow. Like a friendly teac her having a little chat with an eager student.

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MACARONI RECIPES.

Home-made macaroni.
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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.
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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce.
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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.
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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola.
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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.
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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

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GARDEN PESTS.

If we could garden without any interference from the pests which attack plants, then indeed gardening would be a simple matter. But all the time we must watch out for these little foes little in size, but tremendous in the havoc they make.

As human illness may often be prevented by healthful conditions, so pests may be kept away by strict garden cleanliness. Heaps of waste are lodging places for the breeding of insects. I do not think a compost pile will do the harm, but unkempt, uncared-for spots seem to invite trouble.

There are certain helps to keeping pests down. The constant stirring up of the soil by earthworms is an aid in keeping the soil open to air and water. Many of our common birds feed upon insects. The sparrows, robins, chickadees, meadow larks and orioles are all examples of birds who help in this way. Some insects feed on other and harmful insects. Some kinds of ladybugs do this good deed. The ichneumon-fly helps too. And toads are wonders in the number of insects they can consume at one meal. The toad deserves very kind treatment from all of us.

Each gardener should try to make her or his garden into a place attractive to birds and toads. A good birdhouse, grain sprinkled about in early spring, a water-place, are invitations for birds to stay a while in your garden. If you wish toads, fix things up for them too. During a hot summer day a toad likes to rest in the shade. By night he is ready to go forth to eat but not to kill, since toads prefer live food. How can one "fix up" for toads? Well, one thing to do is to prepare a retreat, quiet, dark and damp. A few stones of some size underneath the shade of a shrub with perhaps a carpeting of damp leaves, would appear very fine to a toad.

There are two general classes of insects known by the way they do their work. One kind gnaws at the plant really taking pieces of it into its system. This kind of insect has a mouth fitted to do this work. Grasshoppers and caterpillars are of this sort. The other kind sucks the juices from a plant. This, in some ways, is the worst sort. Plant lice belong here, as do mosquitoes, which prey on us. All the scale insects fasten themselves on plants, and suck out the life of the plants.

Now can we fight these chaps? The gnawing fellows may be caught with poison sprayed upon plants, which they take into their bodies with the plant. The Bordeaux mixture which is a poison sprayed upon plants for this purpose.

In the other case the only thing is to attack the insect direct. So certain insecticides, as they are called, are sprayed on the plant to fall upon the insect. They do a deadly work of attacking, in one way or another, the body of the insect.

Sometimes we are much troubled with underground insects at work. You have seen a garden covered with ant hills. Here is a remedy, but one of which you must be careful.

This question is constantly being asked, 'How can I tell what insect is doing the destructive work?' Well, you can tell partly by the work done, and partly by seeing the insect itself. This latter thing is not always so easy to accomplish. I had cutworms one season and never saw one. I saw only the work done. If stalks of tender plants are cut clean off be pretty sure the cutworm is abroad. What does he look like? Well, that is a hard question because his family is a large one. Should you see sometime a grayish striped caterpillar, you may know it is a cutworm. But because of its habit of resting in the ground during the day and working by night, it is difficult to catch sight of one. The cutworm is around early in the season ready to cut the flower stalks of the hyacinths. When the peas come on a bit later, he is ready for them. A very good way to block him off is to put paper collars, or tin ones, about the plants. These collars should be about an inch away from the plant.

Of course, plant lice are more common. Those we see are often green in colour. But they may be red, yellow or brown. Lice are easy enough to find since they are always clinging to their host. As sucking insects they have to cling close to a plant for food, and one is pretty sure to find them. But the biting insects do their work, and then go hide. That makes them much more difficult to deal with.

Rose slugs do great damage to the rose bushes. They eat out the body of the leaves, so that just the veining is left. They are soft-bodied, green above and yellow below.

A beetle, the striped beetle, attacks young melons and squash leaves. It eats the leaf by riddling out holes in it. This beetle, as its name implies, is striped. The back is black with yellow stripes running lengthwise.

Then there are the slugs, which are garden pests. The slug will devour almost any garden plant, whether it be a flower or a vegetable. They lay lots of eggs in old rubbish heaps. Do you see the good of cleaning up rubbish? The slugs do more harm in the garden than almost any other single insect pest. You can discover them in the following way. There is a trick for bringing them to the surface of the ground in the day time. You see they rest during the day below ground. So just water the soil in which the slugs are supposed to be. How are you to know where they are? They are quite likely to hide near the plants they are feeding on. So water the ground with some nice clean lime water. This will disturb them, and up they'll poke to see what the matter is.

Beside these most common of pests, pests which attack many kinds of plants, there are special pests for special plants. Discouraging, is it not? Beans have pests of their own; so have potatoes and cabbages. In fact, the vegetable garden has many inhabitants. In the flower garden lice are very bothersome, the cutworm and the slug have a good time there, too, and ants often get very numerous as the season advances. But for real discouraging insect troubles the vegetable garden takes the prize. If we were going into fruit to any extent, perhaps the vegetable garden would have to resign in favour of the fruit garden.

A common pest in the vegetable garden is the tomato worm. This is a large yellowish or greenish striped worm. Its work is to eat into the young fruit.

A great, light green caterpillar is found on celery. This caterpillar may be told by the black bands, one on each ring or segment of its body.

The squash bug may be told by its brown body, which is long and slender, and by the disagreeable odour from it when killed. The potato bug is another fellow to look out for. It is a beetle with yellow and black stripes down its crusty back. The little green cabbage worm is a perfect nuisance. It is a small caterpillar and smaller than the tomato worm. These are perhaps the most common of garden pests by name.

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5 Easy Ways To Get Your Creative Juices Going

Writing an article doesn’t just mean putting down thoughts into words then typing and writing it. You have to capture the interest of your readers and get them to keep on reading. To send your message across you have to get the attention of the reader and have a firm grasp of their interest and pique their curiosity.

The main ingredient in baking up an article is a large dose of creativity. While creativity may come natural to many people, some just gets into a block or something to that effect that can drive someone crazy. Many writers have literally torn their hair out when they get writers block and just can’t seem to get their creative juices flowing.

Putting words into images in the readers mind is an art. A clear and crisp depiction requires a certain flair that only creativity can provide. Similes and metaphors help a lot, but the way an article gets entwined word for word, sentence by sentence then paragraph by paragraph into a whole article develops the essence of the article.

So just what do you have to do when nothing comes to mind? There is no surefire ways to get the perfect ideas but there are easy ways to get your creative juices flowing. No one can guarantee you of having the perfect mindset but many methods may aid you in achieving that state of mind. Here are five easy ways for that.

1) Keep a diary or a journal with you always. Ideas can be triggered by anything you may hear, see, or smell. Your senses are your radar in finding great ideas. Write all of them into a journal and keep it with you for future reference. You may also write down anything that you have read or heard, someone’s ideas could be used to develop your own ideas and this is not stealing. Remember that ideas and creativity can come from anywhere; it’s the development of the idea that makes it unique.

2) Relax and take time to sort things out. A jumbled mind cannot create any space for new ideas. Everyone must have a clear mind if one wishes to have their creativity in full speed. Get rid of all obstacles that can be a hindrance to your creativity. If you are bothered by something, you cannot force your mind to stay focused.

Try to relax every time that you can and think about your experiences and interactions with others. Your experiences are what shape your mindset and your opinions which could be reflected on your writings. Try to discover yourself, find out what triggers your emotions. Discover what inspires you and what ticks you off. You can use these emotions to help you in expressing yourself and your ideas, with this you can grow creatively.

3) Create a working place that can inspire your creativeness. Your working place can be quite a hindrance if it doesn’t make you feel happy or relaxed. Creativity comes from being in a good state of mind and a messed up workplace that causes distraction won’t be conducive in firing up your creative flow.

Surround your working place with objects that makes you happy and relaxed. You may put up pictures, or scents, objects that inspire, or anything that can get your creativeness cranking. A clean and well organized workplace also rids of distractions and unwanted hindrances. With a good working place, you can work in peace and never notice the time pass by.

4) Set the mood. Setting the mood requires you to just go with the moment or to induce your self to feeling what makes your mind works best. Finding out what makes you tick could help you find ways to get your creative juices flowing. Set the pace and tempo for your mood and everything else will follow.

There are many ways to set the mood. Some writers have been known to use alcohol, a little sip of wine to stir up the imagination. Some would like some mood music while others let the lighting of the environment create the mood.

5) Go on a getaway and just do something unlike crazy. Letting yourself go and have fun produces adrenaline that can make your imagination go wild. Take an adventure or a solemn hike. Whatever it is that is unusual from your daily routine can take the rut out of your schedule. In no time at all, your creativeness will make use of that experience and get your imagination to go on overdrive.

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FIGHTING PLANT ENEMIES.

The devices and implements used for fighting plant enemies are of two sorts:

(1) those used to afford mechanical protection to the plants;

(2) those used to apply insecticides and fungicides.

Of the first the most useful is the covered frame. It consists usually of a wooden box, some eighteen inches to two feet square and about eight high, covered with glass, protecting cloth, mosquito netting or mosquito wire. The first two coverings have, of course, the additional advantage of retaining heat and protecting from cold, making it possible by their use to plant earlier than is otherwise safe. They are used extensively in getting an extra early and safe start with cucumbers, melons and the other vine vegetables.

Simpler devices for protecting newly-set plants, such as tomatoes or cabbage, from the cut-worm, are stiff, tin, cardboard or tar paper collars, which are made several inches high and large enough to be put around the stem and penetrate an inch or so into the soil.

For applying poison powders, the home gardener should supply himself with a powder gun. If one must be restricted to a single implement, however, it will be best to get one of the hand-power, compressed-air sprayers. These are used for  applying wet sprays, and should be supplied with one of the several forms of mist-making  nozzles, the non-cloggable automatic type being the best. For more extensive work a barrel pump, mounted on wheels, will be desirable, but one of the above will do a great deal of work in little time. Extension rods for use in spraying trees and vines may be obtained for either. For operations on a very small scale a good hand-syringe may be used, but as a general thing it will be best to invest a few dollars more and get a small tank sprayer, as this throws a continuous stream or spray and holds a much larger amount of the spraying solution. Whatever type is procured, get a brass machine it will out-wear three or four of those made of cheaper metal, which succumbs very quickly to the, corroding action of the strong poisons and chemicals used in them.

Of implements for harvesting, beside the spade, prong-hoe and spading- fork, very few are used in the small garden, as most of them need not only long rows to be economically used, but horse- power also. The onion harvester attachment for the double wheel hoe, may be used with advantage in loosening onions, beets, turnips, etc., from the soil or for cutting spinach. Running the hand- plow close on either side of carrots, parsnips and other deep-growing vegetables will aid materially in getting them out. For fruit picking, with tall trees, the wire-fingered fruit-picker, secured to the end of a long handle, will be of great assistance, but with the modern method of using low-headed trees it will not be needed.

Another class of garden implements are those used in pruning but where this is attended to properly from the start, a good sharp jack-knife and a pair of pruning shears will easily handle all the work of the kind necessary.

Still another sort of garden device is that used for supporting the plants; such as stakes, trellises, wires, etc. Altogether too little attention usually is given these, as with proper care in storing over winter they will not only last for years, but add greatly to the convenience of cultivation and to the neat appearance of the garden.

As a final word to the intending purchaser of garden tools, I would say: first thoroughly investigate the different sorts available, and when buying, do not forget that a good tool or a well-made machine will be giving you satisfactory use long, long after the price is forgotten, while a poor one is a constant source of discomfort. Get good tools, and  take  good care of them. And let me repeat that a few dollars a year, judiciously spent, for tools afterward well cared for, will soon give you a very complete set, and add to your garden profit and pleasure.

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IMPORTANCE OF FOOD ELEMENTS

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The food elements.
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The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.

Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.
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Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;

1. They furnish material for the production of heat;

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.

Proper combinations of foods.
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While it is important that our food should contain some of all the various food elements,  experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.

It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance  in the education of cooks and housekeepers, since to them falls the selection  of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.

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HYGIENE OF DIGESTION.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this:

"The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it.

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.

The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes.

Eating between Meals.
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The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.

Simplicity in Diet.
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Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.

Eating when Tired.
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It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Eating too Much.
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Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

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PROBLOGGING: MAKING MONEY FROM BLOGS

A weblog (or simply blog) is a website that 'publishes' or features articles (which are called 'blog posts', 'posts', or 'entries'), written by an individual or a group that make use of any or a combination of the following:

· Straight texts
· Photographs or images (photoblog)
· Video (videoblog)
· Audio files (audioblog)
· Hyperlinks

Usually presented and arranged in reverse chronological order, blogs are essentially used for the following purposes:

· Online journal or a web diary
· Content managament system
· Online publishing platform

A typical blog has the following components:

· Post date -the date and time of the blog entry

· Category - the category that the blog belongs to

· Title - the title of the blog

· Main body - the main content of the blog

· RSS and trackback - links the blog back from other sites

· Comments - commentaries that are added by readers

· Permalinks - the URL of the full article

· Other optional items - calendar, archives, blogrolls, and add-ons or plug-ins

A blog can also have a footer, usually found at the bottom of the blog, that shows the post date, the author, the category, and the 'stats' (the nubmer of comments or trackbacks).

There are numerous types of blogs. Some of them are the following:

1. Political blog - on news, politics, activism, and other issue based blogs (such as campaigning).

2. Personal blog - also known as online diary that may include an individual's day-to-day experience, complaints, poems, and illicit thoughts, and communications between friends.

3. Topical blog - with focus either on a particular niche (function or position) that is usually technical in nature or a local information.

4. Health blog - on specific health issues. Medical blog is a major category of health blog that features medical news from health care professionals and/or actual patient cases.

5. Literary blog - also known as litblog.

6. Travel blog - with focus on a traveler's stories on a particular journey.

7. Research blog - on academic issues such as research notes.

8. Legal blog - on law (technical areas) and legal affairs; also known as 'blawgs'.

9. Media blog - focus on falsehoods or inconsistencies in mass media; usually exclusive for a newspaper or a television network.

10. Religious blog - on religious topics

11. Educational blog - on educational applications, usually written by students and teachers.

12. Collaborative or collective blog - a specific topic written by a group of people.

13. Directory blog - contains a collection of numerous web sites.

14. Business blog - used by entrepreneurs and corporate employees to promote their businesses or talk about their work.

15. Personification blog - focus on non-human being or objects (such as dogs).

16. Spam blogs - used for promoting affiliated websites; also known as 'splogs'.

Blogging is typically done on a regular (almost daily) basis. The term "blogging" refers to the act of authoring, maintaining, or adding an article to an existing blog, while the term "blogger" refers to a person or a group who keeps a blog.

Today, more than 3 million blogs can be found in the Internet. This figure is continuously growing, as the availability of various blog software, tools, and other applications make it easier for just about anyone to update or maintain the blog (even those with little or no technical background). Because of this trend, bloggers can now be categorized into 4 main types:

· Personal bloggers - people who focus on a diary or on any topic that an individual feels strongly about.

· Business bloggers - people who focus on promoting products and services.

· Organizational bloggers - people who focus on internal or external communication in an organization or a community.

· Professional bloggers - people who are hired or paid to do blogging.

Problogging (professional blogging) refers to blogging for a profit. Probloggers (professional bloggers) are people who make money from blogging (as an individual blog publisher or a hired blogger).

Below are just some of the many money-making opportunities for probloggers:

· Advertising programs
· RSS advertising
· Sponsorship
· Affiliate Programs
· Digital assets
· Blog network writing gigs
· Business blog writing gigs
· Non blogging writing gigs
· Donations
· Flipping blogs
· Merchandising
· Consulting and speaking

The following are a few things that you need to consider if you want to be successful in problogging:

1. Be patient. Problogging requires a lot of time and effort, not to mention a long-term vision.

2. Know your audience. Targeting a specific audience or group is a key to building a readership.

3. Be an 'expert'. Focus on a specific niche topic and strive to be the "go-to" blogger on that topic.

4. Diversify. Experiment with various add and affiliate programs that enable you to make money online (aside from blogging).

5. Do not bore your readers. Focus on the layout. White spaces, line spacings, and bigger fonts make a blog welcoming to read.

Certainly, it is possible to earn money from blogs. One just needs to take risks, the passion, and the right attitude in order to be a successful problogger.

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4 Things ALL Articles Must Have - Don't Forget!

The importance of articles in today’s websites and internet based companies are immeasurable. They dictate a lot in the success and the drive of traffic into one’s site.   It has become a key element in making a site work and earns a profit. A website operator and owner must have the good sense to include articles in his or her site that will work for them and earn them the many benefits articles can give to their site.

Articles have been known to be the driving force in driving traffic to a website. Articles are a factor in giving site high rankings in search result pages. The higher a site ranks the bigger slice of the traffic flow pie he gets. With a huge number in traffic flow, there are more profits and more potential for other income generating schemes as well.

But, it is not just about stuffing your site with articles; they have certain requirements as well. These requirements must be met to obtain the maximum benefits an article will provide for your site. A well written article will catch the eyes and interest of your customers and keep them coming back for more.  They would also be able to recommend your site to others.

Here are some tips to help you and assist you in making your articles. Below you will read about four things all articles must have to make it successful and helpful in making your site a profit earning and traffic overflowing site.

• Keywords and Keyword Phrases.

An article must always be centered on the keywords and keyword phrases. As each website visitor goes to a site, there are those who are just merely browsing but actually looking for a specific something. When this happens, a searcher usually goes to a search engine and types in the keywords they are looking for (e.g. Toyota Camry, Meningitis, Tax Lawyer and Etcetera). It could be anything they want.

The Important thing is that you have an article that has the keywords that are related to your site. For example, if you maintain an auto parts site, you must be able t have articles about cars and their parts.  There are many tools in the internet that provides service in helping a webmaster out in determining what keywords and keyword phrases are mostly sought out. You can use this tool to determine what keywords to use and write about.  

• Keyword Density

Know that you have your keywords and keyword phrases, you must use them fully. An article must have good keyword density for a search engine to “feel” its presence. Articles should at least have ten to fifteen percent of keyword density in their content for search engines to rank a site high in their search results. Getting a high rank is what articles do best for a site.

Keyword density is the number of times a keyword or keyword phrase is used on an article. The number varies depending on the number of words used in an article. An effective article must have a keyword density that is not too high or too low. With a very high density, the essence of the article is lost and may turn off a reader as well as the search engines. It comes off as overeager. A low number may be ignored by the search engines.

• Good Article Content

Like what is stated above, you cannot just riddle an article with keywords. They must also be regarded as good reading materials. Articles must be able to entertain people as well as provide good information and help for their needs. Articles should be written well with correct spelling and good grammar. If you want people to trust you, make your work good and well thought out.

People respond well to figures, facts and statistics. Try to get great information and as many facts as you can. A good and well written article will boost your reputation as an expert in your chosen field or topic. As more people believe in you. They will be able to trust you and your products.

• Linking Articles

And another important thing to remember. If you are going to submit articles to ezines and/or contribute your articles to newsletters and other sites, DON’T ever forget to include a link to your site. A little resource box with a brief description of your site and you should always be placed right after your articles that you have submitted. If people like your articles, they will most likely click on the link directing them to your site.

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Getting started with video blogging

Video blogging is the next generation of posting ideas and products over the internet.  Everybody knows about textblogging. Now they use videos for a better way of expression. This form of communication may entail a lot of resources, but it is all worth it. If pictures say a thousand words, video blogging exceeds that by far.

A video blog requires larger disk spaces on websites, a faster server, and a whole new set of programs to support it.  Video blogs can be fed through RSS. This is technology of syndicating your website to other RSS aggregates.

Videoblogging works with people on the internet expressing their selves. Now if you put this on a business prospective, you are up to a lot of benefits. Think of it as a powerful tool in making showing your prospective customers your line of products or your services. It’s just like showing a commercial all for free. And if you video blog through RSS, then most probably you are getting your target market.

People like to see what they are going to buy. Some would like to see proof and be sure that they are getting their money’s worth before shelving their dimes on it.  All of us know the influence of a thirty second commercial. The effect of videoblogging is similar to that. You show your product, people watch it. If they like it, they buy it. If you present it good enough, they’ll buy the product even if they don’t need it.  

Now on the web, things are pretty much static, unlike in television in which all are moving. If you post something that is mobile, it would most likely catch attention. Now imaging your product parading in all it’s royalty through videoblog.  You’ll get phone call orders in no time.

If your business is just starting up, you can create a videoblog right at your own home. All you need is your web camera, microphone, video software, and lights. For as long as you know how to use your camera, then you can create a videoblog.

Invest in a good web camera. The higher its resolution is the better the output. And you like to present your goods in the optimum way so get the best one possible. Make a short story, or just capture your goods in one go. Just make sure you are getting the best profile for each. Get those creativity juices flowing.

Lights are important in a production. Make sure you illuminate entirely the area you are going to use to create videoblog. The brighter the area, the crispier the images will be. You can also use lighting effects for added appeal to the presentation.

Should you require sounds for your videoblog, you need a microphone. Record you voice as a voice over for promoting the product and its benefit to consumers. Sounds are as important as videos on a videoblog.  It is advisable to make your sound effects as enticing as the video.

Your video editing software can be any program. You need this to finalize your work. You can add sounds, delete some bad angles, or insert some still pictures in there too. Some programs              are user-friendly and can be used even with zero knowledge on video editing. Even simple video editing programs should do the trick. Select your background carefully too. The light affects the presentation so make sure that the background and the light complements each other.

Videoblogging is a great tool but it also has it downside.  It may slow down the computer so other may steer clear of it.  Download time may also be time consuming especially if customer is still on a dial- up connection.

But don’t let those stop you. Let videoblogging be an alternative for you, though it is best to still keep the text and pictures present in your presentation to accommodate all possible viewers of your site.

Nowadays, the more creative you are in presenting your product to the market, they more you are likely to succeed. Videoblogging offers an interactive way of selling. You involve the customers. You instill in them the advantage of your goods.  And at times, those are enough to make a sale.

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FIVE FISH SOUPS.

Fish stock.
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Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.

Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Time. 2 hours.

Note. Do not make fish stock long before it is wanted, as it soon turns sour.

Crayfish soup.
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Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour.  

Eel soup.
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Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

Time. 1 hour, or rather more.

Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.

Lobster soup.
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Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.

Time. 2 hours, or rather more.

Oyster soup -1.
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Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.

Time. 1 hour.

Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.

Oyster soup -2
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Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.

Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.

Time. 3/4 hour.

Prawn soup.
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Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.

Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.

Time. 1 hour.

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