WOMAN'S WORLD.

Evening Star, Issue 11511, 30 March 1901, Page 7

WOMAN'S WORLD.

pi Tlti.] . 1 'i'. -,, . hj jsJW'.COR^POI^jB^.’' q J '* x . "Elsre.”—To dean. your bath, takc.ft flttlesalt, moisten it vd.th. spirite|of tur ; pontine, see that the bath is "quite ary, and R»ut it all over with;fKc l mlvture. , This will Xfimove f Alt' Bteinai -Shd’ if the’hath' is’ -well jrubbed' rafterwarda with la clean . oKth,./the enamel-will look-.beautifUllyi.frßsh.i: t! ■'■ - “ Enormous.”—This iR a good remedy to reduce flesh ai.Leqn nieat .propmly-coqked-, white fish, poultry, green^vegetables, fiiyads,,.and fraite .(both t ripo.and/ Stewed)." ‘ Instead, ,of breWnawdiy'teMtblf Hmrireeteb'e<r rusks, find drink? tea’With a squeeze of lemon added to it, instead of milk. Daily exercise is an important thing, if yon want to rednoe yourself. -aßathe, ydur ■ feet .frequently ■wilhvwwin/(not hot) water, to -which; a-little aigmonia.has.been (added. , After,drying; thq jbe^dusteef oyeg with/bqraac (powder .//Bathing in alum waterwill afford reflet te/burfting mid tender feet.' ~ ■'.’/'■//' •“Tdito.V—Neiteßtrib hard water for wasK- : ing. If• you cannot ’procure naturally ' sdft •water; soften thchard by- the-addition of hj few-drops of atnmonia or a little borax.--:v “ Nettie.”—Kindly look l up last Saturday's issue of the *.Star.’ •• •. ....'{ . ' HOUSEHOLD RECIPES.- ; Clear Damson Cheese.—To every pint of ■damson j'uicb allow' one pound of sugar. Put the damsops Jntp, a: stone, jar, set it in the oven, and when the juice is thoroughly drsiwtt from them straih it through a sieve (bat mot. the gtilp) , and ' to every pint of damson juice put' one' pound of Rtigar. , ,B6il it'to the'consistently '• of ’other jellies, and pour’ it into shallow sanefers or moulds.

To" Preserve Plums.—To every pound of fruit allow three-quarters of a. pound.. M Sugar. Divide the plums, take out the stones, and put the fruit on a dish with pounded sugar strewed over;' The next day put them into a preserving pan and let them simmer gently by the side of the fire for about thirty minutes. Then’ boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the jam will'stick to the bottom of the pan. Crack the stones, and add the kernels to the preserve when it boils.

Liver a la Royale.—Cut a quarter of a pound of calf’s liver and a veal kidney into dice, season with pepper and salt, and place in the chafing dish with an ounce of butter, and leave to cool;. Afeantime mix a dessertspoonful of flour with a Iptlo cold stock — about half a pint will be sufficient; add a teaspoonful of finely chopped parsley; pour this over the liver, and cook from ten to twenty minutes. If this be served on little (rounds of toast or fried bread so much the better. For one person/ of course, a smaller quantity will suffice. ' '

Fillets of Beef a la Mode.—Cut some fillets three-quarters of an inch thick, marinade them in two tabiespoonfuls of oil mixed with the juice of half a lemon, a p ; nch of cayenne, a little powdered thyme and bay loaf, and some chopped onion. Leave the meat to soak for an hour or two, then drain. Melt an ounce' of batter,- and when quite hot put in the fillets, and eook for seven or eight minutes. ; These may be served with the following sauce:—Mix together a tablespoonful of brown gravy, a tablespoonful of brown sauce, : a dessertspoonful of sherry, and a ,squeeze ,of lemon juice ; lift the meat from the dish in which it was cooked, pour in the sauce, season to taste ; when hot pour over the meat. Stewed Green Peas.—One quart;pf;shelled green peas, one lettuce, one t onion, two ounces of butter, salt'and pepper, half a teaspoonful of castor sugar, one egg 1 .. Having shelled and measured' the peas' wash the lettuce; then cut Ihe Icttluce and onion into slices. Melt the butter in a pan, put in the vegetables, pepper and salt to taste, and let all stew gently about one hour. l)o not add any water—there will be some left on the lettuce and peas after washing them. Nert add'the sugar and egg, which must first be well beaten,; Place the pan near the fire for"thei contents to thicken, tut do not.boil. Arrange neatly in a hot dish,, and serve very hot. '[ Pigebn-and-Steak Pie. Procure four Vourig pigeons; a pound of fillet of beef, half a tdhspoonful of chopped herbs, two teaspoonfuls of parsley and onion, three hard-boiled eggs, a dozen mushrooms, about a pint _of stock".'piy gravy, and, a pound of anyPnice pfa|)ti^.y/Outieach .bird into: quarters, and'the beef into squares of about an inch.. Put about a tablespoonful of butter ; or dripping into a frying pan, make it hot, and put in it the beef, herbs, parsley, and onion, also a good ’ seasoning of salt and pepper. Fry 'all" about eight minutes, cr ; till nicely browned.; Then shako over a good ■ tablespooniol of flour Arrange the pigeons, mushrooms, and. this fried mixture of beef, etc., m a pie dish. Shell arid quarter the - eggs, .and lay them'on the fop. Pill the dish three-quarters full with the stock, arid . cover all over as-usual for meat pies "with 'the pastry. Brush over the top with beaten egg, and, if yon can, decorate it. with leaves, ■etc., cut out of the pastry trimmings. Bake ■it in a moderate oven for about two Hours. This is nice either hot or cold. Put a pie dish frill round the dish before sending it to table. v ■: , ,

Chocolate Mould and Cream.—Required : One pint of milk,, rind of one, lemon, two ounces of loaf sugar, one and a-half ounces of good chocolate,' half an ounce of gelatine, half a gill of hot water, vanilla, i’ut the mflk in a pan on the fire to boil with .the sugar and thinly-pared', rind .of the lemon. Grate the chocolate into a Basin, then pour slowly on to it the boiling milk, stirring it. till quite smooth and free from lumps. Then melt the gelatine in the water, and When it is quite dissolved strain it into the] milk, etci Flavor nicely with vanilla. Rinse out a mould with cold Water; then strain in the mixture. Keep, it frequently stirred until it begins to set, otherwise it will not be of uniform color through, owing to the different parts of the milk separating. Whip, stiffly quarter of a pint ol good, thick cream—itshquld just hang oh your whisk when.,whipped enough. Color it a pretty i pink with cochineal, ahd'flavor nicely with vanilla and castor, sugar; Turn the mould on'to a glass dish, find, heap the cream round. ....... \

-..Braised Saddle qLM'd-ttm.yrThe saddle; fat bacon, and boned anchovies for “larding,” two medium sized carrots, two medium sized turnips, two medium sized onions, two sticks of celery, a bunch of parsley and herbs, stock, glaze. Trim off all unnecessary fat from the saddle, lard it in alternate rows with thin strips of fat bacon and boned anchoyies. Prepare the vegetables, then cut them into neat slices. Put them and the herbs at the bottom-of a stewpan. Lay the mutton on top of them, and pour in enough stock to cover the vegetables. Over the saddle lay a piece of buttered paper. Stew gently for from two to three hours, according to the size. Lift it out.' place it cn a hot dish, and brush’ all over with a little melted glaze. Strain the vegetables out. of the stock and keep .them hot. Boil the stock quickly, with the: lid off the pan, until it is reduced-to about onehalf of the first round the mutton/ ’and* .garnish tastefully with the vegetables../,,.

.Cape, .Puddmg.-'-Hal,f--a pound, of bread crumbs,’ half a pint of milk', two eggs, two ounces of butter, two ounces of sugar, half a pound .of jam... Put the breadcrumbs and sugar into a basin, put the butter afid milk into- "a 'saucepan, 'and when it boils'ipour on to the crumbs find sugar; put in the yolks of the eggs, beat well, -and pour into a buttered pie dish;; bake, until, set; when it is cool, spread over a layer- of jam ;' whip the /whites of the eggs to ,a stiff frothy with a little sugar, and pile them "on. top,; stand in a hot oven'to set, but hot brbwni When cold it is rehdy to'serve. ■’ 1 hints. ■ When the face is dusty do ffofattempt to cleanse H ,with cold water. . .Instead,, give itea/hot hath, using-, op gdod : so4p, and then rinse it thoroughly with plenty M.warn wafer. Finally, sponge it with water’that is nearly colcL To Prevent Sunburn.—After a long walk or ride , in a hot sun rub your face with a little almond'oil instted of'washing it!'- ’Almond oil is excellent for the ririn; and/used in this way, will prevent that burned,:-,un/ comfortable feeling that so often follows ex - pqsare to the sun. Leave the bU on for ten minutes, and then wipe off witli a'soit; rag! The oil will-remove any dirtrt-here may be quite ai well as wariiing woffid- , \An Tonic for Fair Hair-'-KPhig' tonic 1 will’ not darken .the hair, -71s s6"in&ny ddl ‘ Put’ into Si two-ounce bottle forty-eight grants

: of resdrom, one-fiurtilbl al/duice me, and enough-alodhol -(diluted one-half wRh ' nr ater) to fill the bottle. Apply this to tho ffcalp 'every flight, -aftenvlirds’iaiiissaging with the ;tipsfpf thojltogers for five 'Or ten minutes. Massage helps to stop the falling out that So "often worries one in atttttftdt'.v.'i/iu o;-r:' /r.'ifyorirv .ini Tarnished Brass ;Bedsteads.—When the brass' on a bedstead gets tarnished and snabby-looking, the “most satisfactory plan is 10-have-it rekequered; • Itiis possible ;t<» clean it with lemon-juice and bath brick, but after the lacquer is worn off it needs so mockiattentian/tf Jit is t6 ;be kept nice that, it is,hardly wmhh .doing., ~ Paraffin Spots on Carpets.—The best' way to Tdmttre these hj to make a parte bf ful3er‘s i e&rth and coM.wtWw? to : whjoh h'llttle liquid -amihoiuar has been added; Smear this, over the .spots, rubbing itja-genrtly,, ,i£ necessary ; . leave tsl .quite dry, . and brush put,with a clean brush. This plan, is excellent ‘ for ''removing' other grease- spots, blacklead 'stain's ,ctc. ~ >rr u.' 7ot' • In Case of • AccKfent>r—lt -is a-good plan to .always keep a, duster, iix some, particular receptacle in each room. .TJ nless some such ploth is' dt hand when anything gets up's&t people are' apt to seize tie first thing' ph which? they 'can lay their hands, 'and occasionally, ..in-.■ ■addition:, to the : mischief wrought by/.tha -accident,. one. has, to , deplore the ruin of a best towel, or even, perchance, a serviette. ’ ' ' , To Clean Water Bottles.—Mis''together two tablespooniuls fine salt, four t ablespoon - fuls vinegar', and add a bit of common washing soda about the size of a small nut. , Put tins in the bottles, shako till all the stains are off, and afterwards rinse with cold water and drain. The same cleaning mixture, can be:.used, fpr several .bottles. :If they are very badly stained, you may , have to 05c this, treatment several times before they are really clear and bright. ’ ■ ' Freshening Up Dresses.V-If : your dark dresses.look shabby and dirty, try,this plan. Put a■little liquid ammonia into,a s/incer, and add an equal quantity of water to it; then take a clothes-brush, dip it'in the mixture, shake off as much as you can; and brush the dress thoroughly, t./Vrng an occasional dip into the ammonia, and water when necessary. This improves a shabbydress immensely, and is much better than sponging it, besides which it takes less time. ~ ,

To Whiten. Doorsteps or Healths.—The following nurture, if painted over, the steps after washing, will not wash, off for. several days, and looks beautifully white.’ Dissolve half a pound of glue in a pint and a-half of hot water, and when cool stir in powdered' whiting till the mixture is about as thick as paint. Brush over the steps as evenlv as you can, using a paint-brush. Keep in a covered tin; and if‘it is too dry next "time you want to’iise : it add'a little more hot water, and stir ; thoroughly. When Sleeping.—l wonder if you know that when sweeping/a room you should always Vvork’ towards the fireplace, otherwise the 1 draught • from the chimney draws the dust in that direction, and scatters it about the room- > ■

' : Storing- -Silver;—lf yon have silver that is not in daily use, the Rest plan is -to thoroughly dean it, then wrap it in a flannel, and keep it in an air-tight box, with a lump of camphor. Kept in- this .way, it will be beautifully bright and clean, and ready: for use at anv time. '

/To Clean Yarnish.—Cold tea is the best thing for this. Take the tea leaves -which are left in the pot, pour some, boiling water over them, and let them stand ten minutes. Strain and use the water to wash the-var-nish, wiping it thoroughly afterwards with a soft doth. Alusty Clothes.—Things that have, been stored in boxes and drawers during the sum-mer-often smell musty when taken out in the autumn, and do not lose the smell even after they haye been exposed -to the air. The best remedy is to take some lumps of charcoal and lay in the folds. This absorbs the odor, .and the ,smell .disappears. ; The Cheapest and Beet Polish, for Tan Shoes.—Use a little lemon juice on a soft doth, and polish well after. You will be quite surprised at the happy, result. Eggs can be kept perfectly sound for six months by coating each one with the white of egg. Apply it with the finger, so that every spot is touched, then pack the eggs in a box in any, position you wish', putting a layer of paper between every layer of eggs, and set the box away in a cool, dry place. The white of one egg will coat from eight to ten dozen. . ,

.To .preserve the flowers houqued, let a spoonful of charcoal powder be added, to the water. The flowers will'then last as long as they would on- the plant,' without any need of changing the water or taking any trouble at all., , , It is said that to drink sweet milk after eating onions will so effectually purify the breath .that, not the slightest odor tan be detected. , . ,

The following recipe makes a. good strengthening cordial: Half . a glass of boiling water, two liunps of sugar, a glass of claret, and a,very small amount of cocoa. ‘ LTndustrie Parisiennestates that in many of the laundries of Paris boiled potatoes are preferred to soap for cleansing soiled linen. The journal does not state how the tubers arc used.

It is a great help to have a kitchen table covered with zinc, smoothly rplled oyer ihe edges. It saves the time and labor spent in continually scouring the table, for it can be thoroughly cleansed in a, few. seconds by wiping it with a wet cloth. / " A bottle,or jar unpleasantly odorous can, it.is said,/be cleansed by filling with buttermilk,, leaving a day,cir two, or, longer, and then washing well with warm'soapsuds. In very bad'cases it may be necessary to repeat the process several times. To Brighten Straw Alatting and Oilcloth. —Wash it twice during the summer with salt and voter, - using about a pint of salt dissolved in half a. pail of. water, a,ml dry the matting quickly with a soft, cloth.. For oilcloth, rub all over with a cloth dipped in milk, after scrubbing or washing in the usual wav.

THE VALUE OF HOUSEWORK. In'an article on ‘ The Lady Who Does Her Own Work’ Airs 1 Harriet Beecher Stowe dwells on the value of housework in giving the very healthiest form 1 of exercise, and for the average woinan shows it to be far preferable to the work of thei 'masseurs, who, even in' those days—more- than thirty years ago—seem to have found plenty of patients.” “Would it not- be quite as cheerful'and less expensive a process,” she asks, “if young girls from early life developed the muscles in sweeping/ dusting, ironing, rubbing furniture, and all .the/multiplied domestic processes which our grandmothers kxiew. ofAnd/then. adds i “I will venture to ray that opr grandmothers in a week went oyer every movement that any gymnast .has invented, a.nd .iyenfc over them, to some productive purpose, too.” Here is a hint which women with thin arms would do well to take. It is said to be really a fact that Clara Louise.Kellogg, the singerj when a young girl, was much annoyed by ihe attenuated appearance of her. arms, when she began , to don evening dress at her crowded concerts. Someone recommended a brisk use of the broom, which advice she followed, and soon had round, plump arms as the reward of her labor. If a-thin, listless girl, with... a dull - eye .and .poor health, can by any means be persuaded to try the “broom cure,” she wfll.be astonished to find what a ,beautifier, it .'really is. Housework” is far better than medicine.— The ‘Young Woman..’ .-/ ~/ • HINTS FROM A MOTHER’S LIFE. . ‘ An article of absorbing interest to women is ‘ Hints, from a Mother’s Life ’ which appears in the first number of the- “Lady’s Magazine.’ n Coming, /as /it dock,' from 'the pen of the late Airs W. E; Gladstone,' it will bear great / weight' '' Writing' of „ the constant change of air necessary to a child, she says:.—“ Children 'are the better for frequent change of’room; they have to spend most of their time' iff the hbtise; they require Short intervals’ between their meals, with quick transitions from , play to rest! The.meals should be dafitm /where' thete' is no litter 'of toys; a qffiet rimin. is needed for both work ,and sleep. , t Aleans of getting change of, air.V’ajad,, bf taking exercise within doors, or. under Cover, "are In town houses of moderate site the befit place for welcome change is .the drawing room; It is often,/the. largest rbbm, 'and the infant may well spend some tiine Lliei'c: Ail the ; qhildren/ under ' supervision, ’mfiv bo familiar visitors./ Home life ,t6 the younger members bf'a family, and to' the flCTHer'sex, means' that by far the'la/rgest

pl^o-cf^Wjy^dayimUiS^^^jent^iridooS, f SF 110I 10 pfo|at|eigpt shpifld ; ?cv*r be made to rear children in a single room. More imagine.-!: prSvactinq a full supply of fresh and pure air in youth, when change and'" growth" - are "most active, is obvious.'"; |rj /pp -r,f ; M /; •

A FEMALE . CRUSADER. Once more the State of Kansas is (says : the, " New York plerald ’) in- fill throes of a : vidlehtl Temperance. feud. Again it is’ the women who haye. qssumed.' the aggressive and lead in- violent measures that have divided the sentiment of the entire State to a point of menace to public safety. Mrs C.arrie Nation, of Medicine Lodge/, is the ■determined upholder of the law. At the head of, a small>but fearless: band of antiliquor, champions,. Mrs Nation lias started on a, career of. general saloon,wreoking ,which threatens ,to make all precedents of fonner years pale into insignificanec. Already lialf i dozen saloons have been demolished, , blood has ■ .flowed ; and the reign, "of. terror ' prennisea/to .continue with, increased fury. Twenty-five, years ago ; -Mrs Nation’s husband died m ‘ deliridm tremens, and over lils grave the young woman took a solemn oath to devote'the remainder of 1 her life to combating the demon rum and saving young men - from the fate that, befell her husband. Ten .years-ago,Mrs, Nation made her first assault on. a saloon, and made havoc of the finest bar room of Medicine Lodge. She has been imprisoned three times, but is still undaunted. Her method is to gather a band aroimd her and:smash,everything in the saloons, using axes, sticks, and atones. IS. THE CHAPERON TO DISAPPEAR? .- The .answer to this question is given by. Lady■ Jeune ~in the ‘ Fortnightly Review.’ The chaperon, she declares, actually has disappeared, perhaps only for a time, hut certainly' during the last London season she withdrew from’her “sphere of influence.” Lady Jeuuo calls her article ‘ The Decay of the Chaperon,’and proceeds to show how youth, triumphing in this age, has taken the bit into its mouth, and is doing almost everything that it was forbidden even to dream of not many years ago; The essayist tries to preserve ‘the balance of an even mind in considering this'matter ; she asserts that no harm/that anyone can see has. followed upon the extraordinary experiment made last season to dispense with chaperons at dances—‘.’not the most obstinate pessimist, while deploring the principle' involved, could find. anything, at which to protest.” She regrets the loss of scenic effect in the ballroom caused by the-absence of “the phalanx*of stately women, blazing with diamonds, whose faces glowed with the gentle expression of maternal devotion and circumspection,” but holds apparently that no serious ill effects followed or could fellow on the presence of young girls alone, unattended, and unprotected, in ballrooms. Lady Jeune concludes, however, by expressing a half-hope that " the dethronement of the chaperon is only temporary.” Many '"women will heartily echo her wish. One need not necessarily be narrow and prejudiced if one objects to. seeing certain safeguards of mannei-s (and therefore of morals) removed. Natural barriers once broken down cannot be successfully put-up again, and once it becomes the practice for girls to go unaccompanied by any guardian to ball or theatre it would be very difficult—almost impossible—to_ go back to that old regime which would have deemed it a monstrous thing for. a girl to go unchaperoned into a mixed company. A very little time ago it would hardly have been credited that such an attempt could have been made seriously—one would have been inclined naturally to say “But not in good society.” But this, Lady Jeune shows, would have been a mistake. All this is rather shocking, even to those who are getting accustomed to seeing sentiment and tradition trodden under foot. The change so philosophically contemplated by Lady Jeune means, in reality, a reconstruction of society, and it is doubtful whether matrons will be willing quietly to acquiesce in abdicating a position which the usages, of good society have always made it necessary for them to fill.—The ‘ Lady.’ TAKE REST. Have you ever noticed that the woman who accomplishes the most in this world is she who is sensible enough not to work too hard or too long without resting (asks ‘Home Notes’). Besides, she is younger and fresher looking for her years than the woman who works to the limit of every day’s strength, and fags herself out with drudging. Hhe is strong to satisfy the demands of home and her particular social surroundings, and, above all, to prepare good food, which is almost sure, if no charms are left, to make idol worshippers of her comrades at home. There is many a rest-producing change in store for the housekeeper. Even a Hying trip from home rests and renews.'- It. is no evil thing to drep things where they are and tnm one’s back on this, that, and the other thing (trying to be done. Life is so crammed full of them that their isn’t room for all. Some things must be crowded out, and the distinction between the necessary and the unnecessary should be judiciously made. Do nob keep to yourself all the hard, unpleasant tasks. Do you let. outings cud sociabilities pass you unshared, to be wholly enjoyed'by your neighbor? She is not more deserving of them than you. Perhaps not so completely needing the benefit, yon lose. My sister, don't be half-hearted with yourself. Don’t be so selfish as to miss your share of life’s comfort and reward. It is far from fair that the hardest worked, busiest brained, and tiredest handed woman is the one to take alTthe bitter and leave ail the sweet. Somebody is going to have that sweet which belongs to you. life, for the most part, is too much, a matter of routine. There is too much delving in one line, the following along in a beaten path, the staying in one rut. It is this more than :my other thing that causes the premature breaking down and wearing out of the, human machine. Had there been a change of occupation and thought, many might have kept in use and repair for years longer- ' ■) LADY MARJORIE CARRINGTON'S MARRIAGE. ' /Miss Colonia, writing.under date February 18, says;. St. Mark’s. North Audley street, was on Tuesday last crowded with rank and beauty to witness the .nuptials of Lady Marjorie Cecilia Carrington and Mr Charles Wellesley Wilson, the eldest son , of Mr Charles Wilson, M.P., the. well-known shipowner of Hull. . The church was beautifully decorated for, the occasion with, tall 'palms, banked up with masses of white flowers anil ferns. Earl .Carrington gave Ids daughter away. ..Lady Marjorie’s bridfil dress was a dream of soft white 'sheeny drapery, or, as tie practised marriage reporter hath it, “a lovely gown’ of soft white chiffon, made in Empire style, and having a full court train ■ of priceless old point d’esprit luce studded , with silver sequins.”.. Her-veil was of the ■ same lace, and covered a coronet' of orange . blossoms. '' She wore’no ’visible jewellery ; save the diamond and turquoise brooch given I her by the King and Queen, but carried a ; splendid bouquet of white orchids and lilies ; of the valley. Her two little pages—her , brother. Viscount Wcndover, and her : cOusin, Nigel Miisgiwe—looked very pictur--1 esque in coats of peach-colored cloth, bro-. coded vests of mauve satin, fastened- with diamond buttons, and white, buck breeches. ; They carried three-cornered-hats, and .oldfashioned- canes:' tied with flowers.,-and looke dfor all the world like dwarf- dandies ' of Beau Brummel’s days. • -Besides, these smart pages, the bride .had an escort of seveaHair damsels,- prettily- dressed in soft peach-colored satin, veiled with chiffon. Instead. . of , the |Usual.,-.“ picture hats,” the bridesnudds w»rp a simple wreath, of Parma ; violeits in the hair, and each carried a loose bunch of the same flowers in her hand. They were- .the ladies, Alexandra, Ruperta, Myee, aud'Victdria'Carrington, Miss Gladys Wilson, the groom’s sister, Miss Gwendoline I Uwyn.'.his- and , MasrFrpda. Viliiera,; All* Wilson, in the ordinary bridal attire of an English ventlemah, ’ was supported by Viscount Acjaeson, the heir- to .the Gesford earldotri. Tlie service was conducted, bv : the. . Dean Lichfield, assisted by the ■'E'ey.,k R-. ,Hadd<m, ..vicar, ,o| St.- Mark’s, , and /whs fu)ly, choral. / Owing to the na.-. : tiqnal nroiiming the •gifshtS A %niy' werb Invited, to? the church, a ‘Atflbngsit those uc- 1 ' eepting were- the; Duke , and 1 Duchess’ : of-[Sutherland,.the-rjiike and.Dpchess: of Mon-; trosej the Marquess -and Marchioness of

Lansdownov, the! Marquess and ■ Marchioness of Londonderry: and Lady Helen Stewart-,: the Marquess .and Marchioness of Tweed- : dale, and the Earl . Sybil Primrose, the Earl and Couhiess of Ghfstertiold, the- Dowager Countess Granville, the Earl and Countess of Granville, the Earl and Gbiaitess of Londefcborough,' Earl and Countess Spencer, Earl and Countess Cadogan, Lord -and Lady lyeagh,; Lord arfli 'L:vdv Twebdinouth, liord’ aw /Lady Lord aild Lady Savilc. L'oid and. Lady Rothschild, the Earl and Countess of Crewe, tho Earl and Countess of Cork, the Earl and Countess of Ancaster, the Earl and Countess of Lindsey, the Earl and Countess of Gosford, the Earl and'Oountess of Onslow, Countess Tolstoy, Sir William and Lady Harcqurt, Mr and* Mrs L. V. Harodurt. Mr and Mrs H. H, Asquith, the Earl and Countess of Hostings,' Mr and Mrs Arthur Wi’.soq, of Tfahby Croft, and the Egrl and Countess of Kilmqtey. Only the near relatives of both families' met afterwards at 50 Grosvenor street, and later Air C, W. and Lady Alarjorie Wilson left for Air Charles AVilson’s villa at Nice, where they will spend their honeymoon. Of the innumerable handsome gifts showered on the happy pair besides the marguerite and spray brooch of diamonds and turquoises, mention need only be made of a few. The bride’s parents gave her a diamond necklace with peari cluster and drops and a portrait' of the Queen; All' Charles Wilson, M.P.,-a diamond tiara; ■ Mrs Charles Wilson, a dia-' mood and ruby bracelet’; the bridegroom, a turquoise and diamond bracelet and a gold pencil set with similar stones; the Earl of Rosebery a curb chain bracelet set with' diamonds and sapphires; Earl Spencer a diamond and turquoise bracelet; the Earl and Countess of Sutherland, a diamond heart pendant; the-Earl and Countess of Harrington a diamond ring.; Air Alfred De Rothschild,’ a bracelet formed of two rows of diamonds, with a line of large rubies between them; Mr W. W. Aster, a diamond bracelet; Sir Edward Lawson, a large .silver bowl; and the Committee of the National Liberal Club, a tine portrait in oils of Earl Carrington. PERSONAL. The Duchess of Hamilton has a fancy for dairy work, and has built herself a beautiful little dairy at Easton Park. The walls are of marble, the tables of alabaster, and the floor of terra cotta. A fountain of the finest spring water adds beauty and coolness to the whole. Often the Duchess rises at an early hour, and makes dainty little pats of butter in time to appear on the breakfast table, and sometimes she even takes a tun; at 'milkiug. •