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CAMBRIAN GOSSIP. _/""-.

W'OMEN'S CHAT. ;-'.'----I'''''''''

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W'OMEN'S CHAT. ;I' Her Majesty is particularly fond of fish, and on her table is always found a plentiful supply of whiting, salmon, turbot, etc., according to the season. For a state, or big dinner, the cost of this item alone is usually about £ 50. As regards the sweets, tahv Queen has a peculiar fondness for a special make of thin sweet bis- cuits, and these are always to be found on her table. -0- Invariably the supply of sweets consists of two kinds, one hot, the other cold. Cheese is present, in abundance, and generally four or five kinds are represented, such as Gorgonzola, Gruyere, Cheddar, Parmesan and Brie. These are cut-excepting of course the latter-into small squares of about an inch cube. —o— In Cheshire, the making of cheese is carried on in great perfection, and the greatest pains are taken to extract every particle of whey. For this purpose the curd is repeatedly broken and mixed, the cheeses are much pressed, and placed in wooden boxes, which have holes bored in them. Through these holes, sharp skewers are stuck into the cheese, in every direction, so that no particle of whey can remain in the curd. Stilton cheese is generally preferred when a green mould appears in its texture. To accelerate this, pieces of a mouldy cheese are sometimes inserted into holes made for the purpose by the scoop, and ale is poured over for the same purpose, but the best cheeses do not require this, and are in perfection when the inside becomes soft like butter, without any appearance of mouldiness. —o— Cheddar, Stilton, Derby, and some other cheeses, are never coloured, Cheshire is, slight- ly, and Gloucester and North Wiltshire deeply. Foreign cheeses are only slightly, if at all. Regarding the imports of cheese, the largest supplies are received from the United States, Holland, and Canada. In the United States, the manufacture of cheese has been much improved in recent years. -) To the great delight of her large circle of friends, Lady Cadogau has quite recovered from the indisposition which lately necessitated her cancelling some of her engagements. Lady Cadogan is rather above the medium height, with large grey eyes, light brown hair, and well chiselled features. Her day is one of ceaseless activity, and she has an energy and joy in Mfe seldom possessed by those who have passed their first youth. She is an early riser, and an enthusiastic horsewoman, and one of the most skittal and daring of cross country riders to hounds. Her excellency is likewise an accomplished linguist and musician, and a very deft needlewoman. —o— Though official residences, as a rule, bear a certain stamp of officialdom, yet Lady Cadogan has managed to impart a touch of originality and individuality to l&e handsome saloons, at the vice-regal lodge. The many pets with which she surrounds herself-for her excell- enoy is devoted to her canine friends-give a touch of home life amongst the great surround- ings. The dining room at the vice-regal lodge, is a long and handsome apartment, whose walls are supported by Doric columns in marble. This room lis, as a rule, arranged with a long table to seat the numerous guests, but occasion- ally Lady Cadogan has it set out with many small tables, according to the mere recent, and delightfully social custom. -0- For some time before the visit of the Duke and Duchess of Connaught, the hotels in Rome were crowded, and during the auspicious week, the city wore a particularly gay aspect. The sQueen of Italy however, who with. King Hum- bert, received, and entertained the Duke and "Duchess, much prefers Florence to Rome. It is her favourite city, and nowhere has she more enthusiastic admirers than the City of Flowers, to which she often pays a flying visit. —o— iQueen Marguerite has a great dislike to court etiquette and dispeEses with as much of it as she possibly can, in her everyday life. When she receives visits from her intimate ifriends, they are carried out in the moat informal way. Such visits are generally paid in the afternoon, and Her Majesty^ .guest is seated upon a. sofa, beside the Queen, with whom-she often has a quarter of an hour's chat without interruption. The ladies and gentle- men in attendance are in another room at the time. ,0- The number of American women engaged in all kinds of professions formerly held by men, has iEcreased enormously during the last quar- ter, of a century or so. In 1$70 for example, there were only 24 dentists, 5 lawyers, 527 doctors, 67 clergywomen, 35 Journalists, and 1 architect. There are now, ;4!t7 dentists, 471 lawyers, 6;882 doctors, 1,522 clergy women, J,436 journalists, and,53, architects. —o— Women as architects do not seem to meet with the approval of the opposite sex. yet, why should they not follow this vocation 1 There seems to exist no reason why architec- ture should be more exclusive than the sister arts. Moreover the fact that a woman is the mamagef of the house, gives her a right to have a voice in the matter of its construction. There are .often blunders and drawbacks in house- building, which cause much discomfort to the inhabitants afterwards, and this might all have been avoided if a little knowledge of househoid management had been the architect's portion. In a well-known weekly publication, there appeqiresi not long ago, an article, devoted to 'Women novelists, and their views on litera- ture.' Most of them confess to a hatred of grammar. One authoress declares that rules of composition have so little to do with her wo,rk that she does not even kisow the parts of speeeh, and grammar would be as strange as Greek to her. Yet anotlier, that she never draws-out plots, or gives much thought to her work, but simply dashes it off, as fancy tells her. In justice to writing women though, it ought to be mentioned that many successful aathoresses strongly advooate hard study, and untiring pains and care, and in this advice I most heartily concur. There are far too many unequipped individuals rushing into print nowadays, and the consequence is, that although books are many, really well written books are still comparatively scarce. —o— Tailors are busy with spring costumes, and their keynote is-simplicity. For outdoor wear skirts are plain, lines of stitching being the only ornamentation. The single seam in the centre front promises to be much in favour among the well dressed section, this style being particularly effective in shepherds' plaid. It should be recollected however that only skilled modistes can turn out a skirt of this particular cut successfully, and 06 no account should the home dressmaker undertake one unless well up in her work. The aeamleus skirts need the most careful sloping at the waist, before the length is adjusted, otherwise the effect is dis- astrous in the extreme. In coats, severe simplicity in shape prevails, I arms, waist, and hips, being closely fitted. Collars are as high as ever, at the back, but the latest do not quite meet in front. The little gap is usually filled in with a jabot of lace, or a high stock. Ribbons if we except the narrow description, which is in demand for bordering gossamer frillings and flounces, bows, and cravats, are in little request among milliners and dressmakers, at the moment. o- Regarding veils, a net perfectly plain, and very line and clear is quite the most chtc wear, and the reason for this is, the desire not to hide the brims of the dainty toques now in vogue. The delicate foliage and flowers, chiffon, ruckings, etc., must not be shrouded in an aggressive veil Our Parisian sisters are wearing their toques very forward, but we, in this country still much prefer to show a good deal of front hair. —o— We have made, in our time, many comments and scarcely flattering ones, upon the antipathy of the French to the tub, but as a matter of fact, half a century ago, equally unpleasant remarks could well have been made with reference to ourselves. Tubbing was not at all commonly practised in this country before 1850, though it is true sponge, hip, and other baths began to appear in ironmongers' shops a few years previously. It is all very well for the literary henchman retained by each large furnishing firm, to fill such parts of the catalogues as relate to the equipment of bath rooms, with copious references to the elaborate system in vogue in the Roman days, but these do not make any mention of the state of affairs prevailing only a few decades back when water was seldom laid on above the ground floor. -0- Rice Mould.—Wash a teacupful of rice, add a pint and a half of milk, sweeten to taste, and add a bayleaf. Boil gently till the rice is soft. Place in a wet mould, turn out when cold, and serve with jam. MADGE.

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4-THE PEACE CRUSADt

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