. The Boston Cooking School magazine of culinary science and domestic economics. h to carry it all up tothirty-five dollars. Considerable? then most good things do costconsiderable, and by getting a portionof this, each year, we have spread thecost over three years, and have acharming sitting-room, free from flies,mosquitoes and heat. We eat ourbreakfast here, sit here in the after-noon and evening, and sleep here,some of us, at night. Every man, woman and child in thefamily has an individual hammock;and house, porch and trees on the lawnare all spotted with hammock fixtures,so that on
. The Boston Cooking School magazine of culinary science and domestic economics. h to carry it all up tothirty-five dollars. Considerable? then most good things do costconsiderable, and by getting a portionof this, each year, we have spread thecost over three years, and have acharming sitting-room, free from flies,mosquitoes and heat. We eat ourbreakfast here, sit here in the after-noon and evening, and sleep here,some of us, at night. Every man, woman and child in thefamily has an individual hammock;and house, porch and trees on the lawnare all spotted with hammock fixtures,so that one may move to the mostcomfortable place at any time. Giveme home for summer, or any other try-ing time; yes, maam. A Song of the Road . By Fred G. Bowles I lift my cap to Beauty, I lift my cap to Love;I bow before my Duty, And know that God s above!My heart through shining arches Of leaf and blossom goes; My soul, triumphant, marchesThrough life to lifes repose. And I, through all this glory,Xor know nor fear my fate — The great things are so simple,The simple are so great!. Contributions to this department will be gladly received. paid for at reasonable rates. Accepted items will be SWISS Chard is a vegetable, which,it seems, the American people donot know. It is a variety of beet, sometimesknown as the Silver Beet, and is mostdesirable in ones garden. The roots of chard are small, andonly the leaves and their midribs areused. The young leaves are plucked likelettuce and prepared for the table ex-actly the same as spinach; when thusprepared, one can scarcely tell thedifference; almost immediately newleaves come to replace the ones cut,hence a few plants will furnish a familywith greens throughout the season. One of the beauties of chard is itsalmost absolute freedom from dirt andbugs, a thing much desired by thehousewife Who has ever prepared spin-ach for the table. The ribs of the matured leaves maybe cooked and served the same asasparagus or celery. I have tried many times
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
