Weekly Mail

OUR CHESS COLUMN. EDITED BY "PLUTARCH." All communications for this department to be addressed 11 Chess Editor," Weekly Mail, Cardiff, Chess players and composers are I requested to send in contributions of games and problems. PBOBLEM XI. BY W. HBITZMAN, Pontypridd. sjack. l .I. in mi fjfii WHITB. i, White to play and mate iu three moves. SOLUTION. Problem No. 9, by A. Townsend, Newport. KilY tnove—Wtnte 1. P to N 8, becoming a N. 1 R to R 4 ch (a) 2 N to R 6 RxNcfi 3 K x R P Moves 4 B x P; Mala A. 1 P to Q 5 2 N x B P R t) R 4 ch 3 N x Ii dis. chP Moves 4 15 x P: Mate. Correct from W. D. Gwynne (Pontypridd), J. R. Lewis (Ferndale), W. n. Jones (Aberdare), George Parry (Ferndale), W. Ilorreat (Pontypridd), J. Scans (Kerndale), H. Lewis (Feindale), J. G. Churchill AbtrJ ire), M. D. (Pontypridd), and E. Weigi t (Gloucester). We are afraid some of our solvers(fancied this problem somewhat formidable, but in reality it waS not so difficult as a 4 mover auggfcsts. The following Is a very interesting game played by correspondence during the eaily part of 1890 Rur LOPEZ. w HITS. BLACK. G. F. Colborne W. Pethybridge (Newport). (Cardiff). 1 P lo K 4 1 P to K 4 2 N to K H 3 2 N to Q B 3 3 B to N 5 3 N to B 3 4 P to Q 4 4 P x P 500 5 li to K 2 6 P to K 5 6 N to K 5 7NxP 700 8 N to B 5 8 P to Q 4 9 N x B ell (a) 9 N x N 10 P to K B 3 10 P to Q B 3 llPxN 11 Q to N 3 ch 12 K t o R 1 12 Q x ii 13 N to Q B 3 13 Q to B 5 14 15 to K X 5 (b) 14 N to N 3 15 P x P 15 N x P 16 Bio K 7 (c) 16 R to K 1 17 P to Q 6 17 N to N 3 18 Q to Q 2 18 N x B 19 P x N 19 B to K 3 (d) 29 R to B 4 (e) 20 Q to B 4 21 N to K 4 21 Q x P 22 Q to K B 2 (f) 22 F to K B 4 23 N to Q 2 (yj 23 P to K N 4 24 R io B 3 24 P to B 5 25 P to Q B 4 (A) 25 B to B 4 26 P to K R 3 26 Q to K 7 27 Q to Q B 5 27 Q to K 4 28 Q x Q (i) 28 R x Q 29RtoB2 29RtoK6 30 N to K B 3 30 P to K R 3 31 R to Q 1 31 R to K B 1 32 11 to Q 6 32 K to N 2 33 K to R 2 (j) 33 R to B 2 34 N to Q 4 34 R to K 4 35 P to K R 4 (fc) 35 B to N 5 36 P x P 36 P x P 37 P to Q N 3 37 R to B 3 35 B x R 38KxR 39 N to B 3 (I) 39 R to K 6 40 K to N 1 40 B to B 4 41 N to R 2 41 R to K 8 ch 42 R to B 1 42 R x R ch 43 N x R (m) 43 P to N 5 44 N to Q 2 44 K to K 4 45 K o B 2 45 K to Q 5 And While resigned. 1 NOTES. (a) The more usual continuation is :-9 P x P (I.p.. B x N. 10 B x N, N x Q.,r'-f'qual game. t&) We prefer 14 P x P at once. (c) An unsound continuation, and must result iu the loss of a Pawn, without any corresponding advantage in position. (d) Obviously, if 19 —— R x P, then Q mates. (e) Thera does not seem to be anything better, but it drives the adveisft Q where it is wanted. (f) If White now continues with 22 N to B 6 ch, Black cm safely capture the N. (g) Much better was 23 N to N3, for if then Black plays 23 P to K N 4, White can continue with N x P with a fine game. (h) We prefer here 25 R to K sq. (i) It was hardly to the advantage of White to exchange Queens. (j) 33 N to Q 4 was better. (k) Verv ill advised, and courting destruction. The best While can expect is a drawn battle, and with correct play he might obtain it. But to that end lie ought not to attempt to force the game on the side where he is the weakest. (I) 39 h to Q 2 would give better chances of a draw. (m) The game is now easily won, and, play as he will, White cannot, save. The whole game, and ¡ especially the ending, ha? been skilfully played by I Black, tmd is an excellent specimen of correspon- dence chess, although we think that Mr. Colborne j hardly played up to his usual standard.

THE Editor of the Medical Annual after a care- ful examination of Cavbury'b OOCOA. pronounces it to be both a food and a beverage of the highest quality. Lc5 THROAT IRRITATION AND COUGH.—Soreness and dryness, tickling and irritatian, inducing cough and aftecting the voice. Tor these symptons use Rpps'a Glycerine Jujnbes. In contact with the glands at the moment they are excited by the act of sucking, the Glycerine I n these agreeable confections becomes actively healing. Sold only in boxes 7fl., tins Is. i £ d., labelled moment they are excited by the act of sucking. the Glycerine in these agreeable confections becomes actively healing. Sold only in boxes 7fl., tins Is. lid., labelled If JAMES Errs A Co., Homoeopathic Chemists, London Dr. George Moore, in his work on Nose and Throat Diseases,' says"The Glycerine Jujubes prepared by James Epps and Co are of undoubted service as a curative or palliative agent," while Dr. Gordon Holmes, Senior Physician to the Municipal Throat and Bar Infirmary, writes After an extended trial, I have found yeur Glycerine Jujubes of considerable benefit in almost aU forfs of tbroat disease," Will

I THE HOUSEHOLD. INVALID COOKliRY. I By GWENTNEN G WYNEDD.) Good and suitable food is as necessary to the sick as good and proper medicine. Many a life has been lost, and especially amongst the poor classes, from the want of the right food during .recovery from sickness. The doctor generally advises, in cases of serious illness, when the necessary kind of diet should be given to the patient. In the earlier stages of any com- plaint, particularly fevers, little or no food is required; the patients reject it impa-I tiently, and to force it would be a very mis- taken kindness, and probably aggravate the disease. Cooling drinks are what are then most necessary, and continually asked for. It is in the convalescent period that the strengthening articles of diet are required; the patient begins to feel a slight return of appetite, but is not yet allowed solids. It is in the making of tempting little dishes that the BUOCCIS of invalid cookery depends. In the making of even so simple a thing aa gruel or arrowroot there is a great difference, and an invalid is keen in perceiving it. The same observation applies to beef tea aud essence of beef, both of which are necessary in cases of convalescence. Perfect cleanliness and fresh- ness are most e»3ential in invalid cookery. Never make a large quantity of the food ordered at one time in order to gave trouble, but let it be made nice and fresh each day. Barley cream, for which I add a recipe, will be fpund a nice thing for an invalid in the later stages of convalescence:- GmuEL. Put on a pint of water or milk to boil with a piece of butter about the eiza of a Botrnf-g. Take three dessertspoonfuls of prepared giits; mix them up to a paste with n little cold water or milk add « pinch of salt. Then put into the boiling water and lat it boil for ten minutes. Add sugar to taste and a pinch of lemon juice. ARROWROOT. Put on half a pint of water or milk to boil; take a dessertspoonful of arrowroot and mix it up to a paste, with a. little cold wat-r or milk add a. tea spoonful of sugar. When the milk or water boils pour in the paste with one haud, and keep stirring with the othfir; pour it out when sufficiently thick. For arrowroot sauce take one gill of water, half a teaspoonful of arrowroot, and a little sugar boil the watsr, and pour it in as above daactibed. BEeF TBA. One pound ol lean beef; put it into a stone jar, tie a wet bladder over it, and p'ace it in a pan of boiling water. Let it. simmer for twelve hours then strain off the gravy which has run from the meat and set it aside. Pour over the meat not quite half a pint of warm water, cover it, and re-placo the jar in the saucepan. L'it it simmer as before for eighteen hours, then pour off this second gravy and mix it with the first, n aking in all &bout four small teacupfuls. ESSKNCB OF BBPF. One and a half pounds of lean beef and one small cup of water. Cut the beef into small pieces, and then put first a layer of beef witli pepper and salt (spice if you please), and then a layer of turnip, ehred until your pan is full; then put on the water; cover it close, and put the j lr or pan into a saucepan of water and draw the juice out of the meat in that manner. A table- spoonful two or three times a day is equal to a pouiyJ of mast. The liquor must be strained oP from the me It. BARLEY CREAM. Tate !)Ob pound of lean fillet of veal cut it into small pieces; wash one ounce of pearl barley in two or three waters; then put it iuto a quart of cold water let it all boil together for two hours and a half; then airain it through a hair sieve; mix in some of the liquor that has been strained off, and pound All down in a mortar till it is quite fine (this will take fit least a quarter of an hour); pass it now through a tamis sieve; add two tablespoooruis of cream and a little valt; then it will be ready for use. It may be takeu eithex.hot or old.

HOUSEHOLD NOTES AND REPLIES. [Conducted by Dorothy,"] L DoBorat" will be glad to receive notes and queries on all topics liksly to be of interest, to the housewife. As far as possible, she will personally answer correspondents' interroga- tories, so th;it there may be no unnecessary delay. All communications should be addressed "DOROTllr," care of Editor, WeeVy Mail, Cardiff. How TO BoIL AN EGG. To boil an egg properly put it in a vessel, cover with cold water, place orer the fire, and the second the water begins to boil your egg is done. The white is as delicate as a jelly and as easily digested, and as nutritious as it should be. COFFEE. To make good coffee allow a tablespoonful of finely ground coffee for each person. A dd sufficient cold water to cover well, and plaoe on the store till it boils three minutes, then fill up with boiling water. This coffee will require no egg to settle it. Before serving at the breakfast table pour out a teacup of coffee and return to the coffee-pot. HOW TO BOIL POTATOES. Those who are accnstomed to have potatoes peeled before being boiled think they have a peculiar taste if they are boiled in their akins. Of coarse, it is all the effect of imagination, but no &mount of talking will convince them of that faot, so if the potatoes have to be peeled see that quite a thick skin is taken off, because there ia a very bitter acid lodged in cells quite near the skin, and you must get rid of as much of this Z possible. The water, of course, draws most of this out, but it is not as effective as the absorbent nature has provided. HINTS IN CAKE-MAE-ING. When us nj milk in cake-making, it is well to remember that soar milk makes a spongy, light cake; sweet milk, one that cuts like a pound oakei1 With sour milk soda alone is to bo used; with sweet, baking powder or soda and1 cream of tartar. Never use fresh and stale milk in the same cake. Butter should be beaten to a cream, and sugar added gradually; next yolks of eggs, then flour, the whites of eggs, and lastly the flavouring or spice. Do not stir the cake mixture, but beat thoroughly. The batter should be brought up from the dish at every stroke, in this way driving the air m instead of out. Never beat or mix a cake in a tin. Earthen or stoneware should always be used, and a wooden spoon is recom- mended. It is better to grease the pans with ffesh lard than with butter. Household Brevities. Carpets will look brighter after sweeping if rubbed over with a damp woollen cloth. Set a dish of water in the oven with a cake when baking and it will seldom scorch. A leg of mutton looks much better if boiled in a coarse muslin cloth or white netting. Boil fifteen minutes to the pound. Frying pans should bo cleaned by being scoured with salt the moment they are done with, and wiped olean with a cloth. If you want poached eggs to look particu- larly nice, cook each egg in a muffin ring placed in the bottom of a saucepan of boiling water. Silk handkerchiefs washed in clear water with pure Castile soap look like new. Do not iron, but snap between the fingers till almost dry, and then press under a weight. Save stale pieces of bread, and when an easy day comes dry them thoroughly in an open oven, and with a rolling-pin orush as fine as dust. These, then,.will,.always be at hand for preparing oystets/octlets, oroquetts, &c. Steel knives wbftjji ^hot in general use may be kept from rusting if they are dipped' in a strong solution of soda, one part water to" four of soda then wipe dry, roll in flannel, and keep in a dry place. When it is necessary to cut hot bread use a thin sharp knifd dipped in boiling water. Wipe it dry, and cut the bread at once. Thia will prevent the slices becoming heavy. Rich cake, if cut with a hot knife, will not crumble,

REPLIES. AUTHOR'S PUDDING. mReply to NOT AN AUTHOR.") Flavour a quart of new milk by boiling in it for a few minutes half a stick of well- bruised cinnamon, or the thin rind of a small lemon; add a few grains of salt and three ounces of sugar, and turn the whole into a deep basin; when it is cold stir into it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread, free from crust and half an inch thick, cat so as to join neatly, and buttered on both sides; bake the pudding in a moderate oven for half an hour, or in a Dntch oven before the fire. CHANCELLOR PUDDING. (Reply to E.J.") Weigh three eggs in the shells, the same weight of butter, flour, and powdered sugar; beat the butter to a cream with the hand, and well beat the eges separately; then add all to the butter by degrees, well beating it all the time; grate the peel of a lemon, and put in the jaioe and add a little nutmeg. Butter some small tin cups and fill them, and bake them for three-quarters of an hour.—Supplied by GWENYNEN GWYNEDD." ■> INSTANTANEOUS GINGER BXEB. (Reply to "NELLIE.") J The following is the most rapid recipe I am aware of for making ginger beer in bottles, A good ginger drink may be made by pro- curing some ginger syrup, putting a table* spoonful or two in a tumbler and pouring on it a bottle of soda water. This may be the instantaneous ginger beer inquired for by "KELLIE," but it is not nearly so good as that made as follows Bruised ginger, 2oz.; cryat. tart,, loz.; loaf sugar; and three or foar lemons. Two gallons of boiling water to be poured upon the above ingredients. When nearly cold add two tablespoonfuls of yeaat. Let them remain till quite cold; then bottle and it will be fit to drink in three days.—« Supplied by "GWENYNEN GWYNEDD." ADELAIDE PUDDING. (Reply to "VICKY.") Four large apples, four eggs, 6oz. currants, Goz. bread crumbs, 6oz. lump sugar, one lemon rind, one wiueglassful brandy, a pinoh of salt. Pare the apples thinly, core them and chop them very nnely place them in a basin and add the bread crumbs and sugar. Wash and drt well the currants, add them, also the1 salt and lemon rind, which ought to be grated." In separate basin beat the eggs till very tight, add them to the other ingredients, pour over the brandy, mix all very thoroughly together. Grease well a mould, pour in this mixture," Tie over the top a pudding cloth. Place the monld in a large saucepan of boiling water, and let it boil two hours and a half. Turn it hot out on a hot dish, and pour round a brandy sauce.

A Curious Official Blunder. Mr. Thomas R. Weston, wiiting from BriatoJ. points out that the new scale for the inhabited house duty has led to a very curious official blunder, wliich they will do well to correct as soon as possible. As the duly now appears a ay one w! o pays rent between 140 and E41 and between £60 and L61 pT annum is subject to no duty whatever. The official demand note reads thus- 3d. it- the;E not exceeding £40, and then begins at 941 to zOO for 0 J., and then commences at jMl and upwards for 9 J, thus clearly leaving cut the rents between Y,40 and aett and those between B60 and £ 61 per annum, so thit if your rent is, say, £ 40 10s. per annutrt there is no duty to be paid for tho house, as it is Ly the present demand note obviously omitted."

Railway Servants to Travel for a Farthing a Mile. The directors of the Grellt Western Railway have aut horised the issue to the tneaaben of the staff permanently employed on the railway, with their wives, and such of their children not exceed- ing fifteen jears of age »s reside with and are dependent upon them for support, of tickets', single or return, nt a quarter of the ordinary fare, except to children under twehre, who will be charged one-eighth of such fare. In no case witla. privilege tickt t" be issued at a. less charge than 3d. The issue of tickets will commence on the 15th instant, and directors ask those interested to show their appreciation of this valuable privilege by uainK their utmost endeavour to protect it from abuse.

The price of whalebone rose to a very high level last year, the quota I ions being at least tNO per ton above the highest in 1889. In October the price rose to £ 2,550. In November the news of the American Cttch eased the market, and the price dropped to j62,200 JE2,300, the latter price being now asked. MR. R. B. BOULTON. Dental Surgeon, Attends (Personally) Diiily, as for 36 years, 8, Newport-road, Cardiff. Fees Moderate. 434at MAZAWATTBETKAS are a household word in Wales They re call the delicious teas of 30 years ago. L566 ? l

f THK "NEWS OF THE WEEK." j '— i The Largest and Best Weekly Newspaper in the Country. 72 LONG COLUMNS OF NEWS: I LOCAL, GENERAL, AND FOREIGN ONE PENNY. SPECIAL COLUMN FOR THE WE LSJI, "BY IDRISWYN." The Best Paper in Existence to Send to Friends Abroad. WELSH NEWS A SPECIALITY [ ONE PENNY. ';14 TO BE HAD OF ALL NEWSAGENTS