SYMPATHY.

Otago Witness, Issue 2197, 9 April 1896, Page 42

SYMPATHY.

Before suoh appalling and heartrending catastrophes as the Brnnnerton mining disaster our own personal or family troubles lose in a great measure their power to sadden or annoy us. The petty trials and vexations whioh seemed to us so full of sorrow fade away in the eight of those heart-broken mothers, wailing for their stalwart sons; those desolate wives with the tiny babes — whose eyes had scarce learnt to welcome, with the glad, bright smile of infancy, their father — pressed closely in their trembling arms, as with anguish unspeakable they behold all that remains of their loved help-meets brought up from that darksome pit. And bef ore the little children, who know only that a great and stormy grief has entered their lives, and can as yet not fully realise that " father can never more return to his home on earth. Ah ! well is it for those who have entered the mansions above, where there shall be no more death. God bless the noble helpers of the stricken ones, and oh may that loving tender Saviour, who was Himself a " Man of sorrows, and acquainted with grief," and who • ' Though now ascended up on high, Still bends on earth a brother's eye," bind up every broken heart in that great multitude of sorrowing ones, and reveal even in the midst of this awful calamity His mighty love. We know that our God has a purpose in even the darkest of His dealings ; that His ways are not our ways, nor yet His thoughts our thoughts, and may He grant that whatever may have been Hia purpose in this fearful catastrophe, it may accomplish the thing whereto it was sent— that all the Borrow, and pain, and anguish be not in vain; that this chastening, though very grievous, may yet work in all exercised thereby, the peaceable fruits of righteousness ; that it may also lead all who are living in safety with their loved ones round them to lift their hearts in gratitude to the God who has mercifully spared them.

YIOIiBV.

JET DewtlpHoni of balU, to., muit be «n««8«a t>j either ths Witness correspondent for Uw dlrtrloi or by tho secretary to tha ball committee. The MS. of any correspondents lrho do no oompljr with this rule will be sent to the leoretary for endon-t lnent prior to appearing.— EMMELlNE.

To ensure publication in the forthcoming issue, lettcri shonia re»oh the Witness oflloe if poniblt on Saturday nigh*, bn« on np account litter that Monday night.

WEDDING AT INVEECARGILL. Dear Emmeline,— A very pretty and moat popular wedding took place on April I in tho First Church, Inyercargill, when Mr Daniel Blue led to the altar Misa Ada Geddes, eldest daughter of our respected townsman Mr Goddes, Jackson street. The ceremony was performed by the Rev. Gibson Smith (Firat Church), assisted by the Rev. White (Wallacetown). Tha church was packed with guests and welhyii-here of the bride and bridegroom. The service was choral, befitting the high musical standing of the contracting parties. Mr 0. Gray (organist of Sfc John's) presided at the organ. The bride wore a lovely gown of ivory satin, the bodice trimmed with chiffon and pearls, with long trails of orange blossom continuing on Ito the skirt ; large balloon sleeves. The veil was fastened on to the hair with a email coronet of orange, blossom ; shower bouquet.- The bridesmaids were Miss ltthel Geddes (sister of the bride) and Miss Blue (sister of the bridegroom), who looked charming in dresses of cream cashmere, trimmed with ribbons and lace ; Jarge picture hata of cream felt, with plumes and ribbon. They each carried lovely bouquets, the gifts of the bridegroom. The beßt man was Mr J. Blue, brother of the bridegroom, and the groomsman Mr J. M'Dougal. After the ceremony the guests were entertained in the Temperance Hall by Mr and Mrs Geddes, the usual toasts and good wishes .being indulged in, The happy couple left by the afternoon train en route for Dunedin, where the honeymoon is to be spent. The bride's travelling dress .was brown tweed with short cape to match, toque of. brown velvet trimmed with flcjxcolourei velvet. The bride's mother wore a rich frack silk dress and mantle, jot bonnet with coloured flowers ; the 'bridegroom's mother, black; Mrs Wilson (sister of the bridegroom), black and gold, black picture hat ; Mrs John Lindsay, black crepon, jet bonnet ; Mrs R. Lindsay, giey tweed ; Mra Rowe, light tweed ; Mrs J Thomson, tabac cloth dress with cape of velvet broche, large collar of chinchilla fur, jet bonnet trimmed with chine ribbon ; Mrs T. Gazzard, grey tweed ; Mrs Lindsay, fawn tweed ; Mrs M'Kellar, handsome black satin dress, jet bonnet trimmed with petunia velvet; Mra Farnie, black silk striped crepon, velvet mantle, jet bonnet trimmed with flox velv. t ; Mrs M'Gruer, lovely mixed green and yieux rose tweed trimmed with green velvet and jet, bonnet of velvet (vieux rose) and jet,, lovely shower bouquet with streamers to match the dress ; Mra Ronald, grey tweed ; Mrs Mackay (Bushy Park), rich black satin dress, velvet mantle, jet bonnet ; Mrs J. Wilson (Wuiauiwa), black dress ; Mra Hunter, black ; Miss Thorn, flowered delaine dress, large black picture hat trimmed with gold ; Mrs A. Ferguson, navy-blue dreas ; Miss M'Pherson, fawn dress trimmed with green velvet, cream hat ; Mrß Calvert, navy dress; Miss Lunes, blacß Bilk grenadine, violet velvet cape trimmed with jet '• and l»ig« black thibet collar, toque ol jet aud chine ribbon, haudsome shower boquet with pink and white streamers ; Mrs J. Erskine, black dress, jet bonnet ; Mrs A. Mair, silk flowered Alpacca, black bonnet; Mrs M Mair, black silk, jet boanet; Mrs M'Pherson, brown costume, cream hat. 1 here were a great many others present whom I did not know. The presents to_ the bride and bridegroom were very numeious, including marble timepiece to the bridegroom from the m-*inbur« of the Wallacetown Church, silver kettle with spirit lamp to the bride from the Burns Club, set of silver mounted carvers from the Caledonian Dramatic Society, handsome drawing-room chair in terra cotta silk and olive plush from the choir of First Church, The presents numbered 140,

Mr and Mr« Geddes gave a dance on the evening of their daughter's luaniagu in the Temperance Hall to the young friends of the newly-married couple. The music (which was excellent) was supplied by an efficioi_t orchestra of 10 performers, members of the Orchestral Society, auxious to do honour to their es'eemed leader (the brMgroom), Mr Blue. There were about 40 couples present. The supper, which waß served at 12 o'clock, was very choice, and everything went merry as a marriage bell until the " wee sma' oors," the company then joining hands in Ringing Auld Lang °.yne," a fitting termination to a mo*t enjoyable day. Among the gue»ts I noticed Misß Blue, in a cream ca»hinere ; Miss Geddes, cream cashmere ; Miss Scott, black velvet j Miss Kirwan, canary crcpon trimmed with chiffon ; Misses Crofts (2), white crepon, chiffon bodicea trimmed with ribbon ; Miss Manson, black grenadine, balloon sleevrs of silver brocade ; Mise B. Manson, black and heliotrope ; Miss Forrestwr, cream nun's veiling; Miss Moriisoo, ivory cr.pon ; Miss I/aidlaw, black velvet, with ttimmi-igs of white ; Misß Ro3s, cream ; Miss M'KHloi>, white ; Miss Lindsay, pink crepon ; Miss Mac Gibbon (Mataura), white trimmed with chiffon ; Miss M'Leod, canary silk; Miss Mary M'Leod, white silk; Miss Pratt, cream cafchmere trimmed with olive velvet ; Miss Eva Mair, cieam ; Mistf Brown, pink and green costume ; Miss Nellie CUlbraith, green crepon wi'h trimmings of pink chiffon; Miss Johnstone, olive velvet, balloon sleeves and trimmingß of pale-blue silk ; Miss M'Kay, sea foam crepon : Miss Neil, cream crepon, trimming of emerald velvet ; Miss Strang, black costume ; Miss Mair, figured delaine; Mies Smith, cream with large silk sleeves ; Miss Cavanagh, cream cashmere, balloon sleeves of gold velvet; Miss Thomson, white crepon with bodice of striprd chiffon trimmed with olive ribbon ; Miss M. Thomson, white crepon with bodice of striped chiffon, trimming and Bleeves of gold ; Mr« Robs, black velvet; Mrs M'Killop, pale blue, with trimmings of white ; Miss Hunter, white. I MARRIAQK AT MILBURN. i Dear Emmeline,— A very pleasing event took place on the 11th ult. at "Birkenshaw," Milburn— the marriage of Eliza Mary Dewe, youngest surviving daughter of Mr George Lindsay, to Thomas Millar, eldest son of the late Mr James Millar Bryce, Milton. Although rain wa* very threatening all day, luckily it held off, but it proved very chilly towards evening. By 2.30 p m., tho hour appointed for the ceremony, quite a large number of relatives and friends of both the bride and bridegroom had arrived at the kind invitation of Mr and Mra Lindsay for the purpose of joining in the festivities of the occasion. Punctually at the hour stated ths Rev. James Chisholm, in hi 9 pleasing yet solemn manner, united the nappy couple in the bonds of matrimony. The brraesmaids were Miss Kate France (Gore), and Miss Craig (Palmerston), both nieces of the bride, and they each wore beautiful brooches, the gifts of the bridegroom. Mr Frank Bryce (of Hawksbury) acted as best man. After the cake and wine hud been partaken of, and the usual good wishes for the future happiness of the bride and bridegroom had been freely expressed, the assembled guests marched to the barn, which was suitably decorated with ferns, &c. (headed by a brother of the bride, playing some march tunes on the bagpipes), where a most liberal and substantial breakfast had been laid, to which »mple justice was done. The next part of the proceedings was the photographing of the bridft and bridegroom, and thereafter the whole assembly were suitably arranged and "taken" by the best man. During the piogreas of the breakfast Piper Lindsay enlivened the proceedings with some Highland music, very creditably played on the pipes, and the Rev. Mr Chisholm, in a short, telling speech, proposed the health of the bride and bridegroom, and Mr Bryce in a few -words returned thanks. It was now time to make a start to drive to Milburn station to catch the evening train for the south, the honeymoon trip being to the Nuggets. Eight buggies conveyed the younger portion of the guests to the station to see them off. Piper Lindsay accon panied them off, and played some wedding marches on the way and also on the platform. As it happened, the train was somewhat late, and thus plenty of time was available for pelting the happy couple with rice, Ac. The bride was the recipient of a large number of useful and valuable presents from her nuinerouß friends, and the bridegroom on the eve of his marriage was presented by the Rev. James Chisholin', on behalf of the Tokomairiro Presbyterian Church choir, with a suitably-inscribsd silver-mounted inkstand, as a, token of respect and expression of best wishes for his future happiness. The guesti then returned to Berkenshaw, and after tea, gamea, dancing, songs, recitations, and other amusement* passed the evening very pleasantly, '< and, after the singing of "Auld Lang Syne," toe company broke up ifiortty before 1 o'clock, cafe;

and cakes having been previously handed round* The music for the dance was supplied by Mill Scott (Burnside), piano; Mr James Cooper (T»pa. I nui), violin ; and Mr George Lindsay (Roxburgh), ' bagpipes. Miss Bryce (Milton) efficiently played the accompaniments during the evening, and Mr Frank Bryce, relieved by Mr Alexander Lindsay, acted as M.O. Prior to dispomug, the best man in a short speech proposed three hearty cheers for their host and hostess, and hoped that ! they would be spared to celebrate then- golden wedding, which, I hear, is in June 1897. I need hardly say they were heartily given, as also were another three for the "little Lindsays. "—A Guest. HOME INTERESTS. Bceop a la Mode.— Take a nice piece of the round of beef, beat ik uligutly, and sprinklo with salt ; then out some pieces of uncooked ham, and some of lard, about the size of • small finger ; chop finely a little parsley, a couplo of mushrooms, and a shalofc. Mix them together with pepper and salt, roll tbe piece* o£ ham and lard in them, make holes in the beef, and thrust thrm in ; lay the beef in, a aaucepan with a lump of lard, a few carrots and onion* sliced; add one pint of stock. Cover down closely, and simmer for four hour*, turning* the beef over once or twice. Sficbd Apple Fie.— For filling use three cupfuls of sweetened apple eauce higbly sea* soned with half a teaspoonfal each of nutmeg, cinnamon, and cloves, or with any other tpicea preferred. _ The pie may have a lattice top,' if - liked ; or it may be covered with a meringue. Galantine of Beef.— lngredients : lib lean : beef, £lb bacon, two eggs, £lb breadcrumbs, one tabkspoonful chopped "p&riley, -ealb, pepper, little nutmeg, glaze, stock. Method: Chop meat, bacon, and parsley, mix with crumb*, seasoning,- the eggs beaten, and a little stock. Mix v very thoroughly, tie in a cloth, bcil three hours. Then take eff the cloth, and roll the ~ meat up tightly, press between two pUtea till celd. Brush it ever with felaze, cut off endf, dtcorato with parsley. Hake this two days before needed. All the Year Roukd Pudding.— Peel and core some good baking apple*, and mince finely weighed after they are minced.-. In the • winter use dried "apples.* Mix with them lib white . currants washed and dried, £lb finelygritted bread crumb;, three thblnspoonfuls of sugar, aud two well-beaten- eggs. Press themixture int& a b»»in that will ju^t hold it. Tie it down with a floured cloth, plunge it into bofl* ing water, and boil for two hours. Bend to table with plenty of sweat sauce. Meringues —Take the whites i.f four eggs, -£lb 6nel)-p<'wdeted sugar, aurl lomou or vanilla flavouring. Wiri^k the whitei of the oggs to a high froth, and thtn stir in tbe BT:g*r and ' flavouring. Reptat the whisking till tho mixture will lie in a heap. Then lay it out on white pa] er, moulding each piece with a spoon to the shape of half an egg, and laying them about £in apart. Then' put the whole in *hot oven. Leave the oven door open and watch, the meringues eareful'y. When they begin to turn yellow take them out, remove the paper carefully, and let the meringues cool for two orthree minutes. Then slip » thiu-bladed knife very carefully under one, and torn it on to your left hand. Lift auofcher from the paper in the same way, and unite the two by means of white of an egg. • , Fjsu PiE.--Tal«3 auj of the firm fleshed flah, cub iii' slices, and season with salt and pepper. Let them t-tand iv a vexy cool place for two or three hours, then put them in a baking dish', with a little cream or water, and buffer and ' flour rubbed to a cream, with minced parsley and hard-boiled eggs *liced. Line the dish half-wit) down, and cover with a nice paste. | Bake in sn ovtu tbab is quick af; first, but gradually growing moderat*. Irish Stew.— lngredients : Three pounds of the loin or neck of mutton, 51b potatoes, five large onions, pepper and aalt to taste, rather more than one pint of water. Trim off some . of the fat of the above quantity of loin or neck ' of mutton, aud cut into chops of moderate ■ thicknesa. Pare and halve tbe potatoes, snd cut the onions into thin slices. Pub a layer of potatoes at the bottom of the stewp&n, then » layer of mutton and onions, and Beason with pepper and salt. Proceed in this manner until the stewpan is full, taking eire to have plenty of vegetables at the top. Pour in the water and let it stew very gently for two and a-half hours, keeping the lid of the atewpan shut tho whole time, and occasionally shaking the pre» j psration to prevent it burning. Juliennb Potatoes — Tak« medium-sized potatoes, peel and wash them ; then cut them into pieces like matches, dry them in a olean cloth ; fry in poiling lard a pretty golden colour ; drain carefully ; shaka them in a pan and sprinkle with a very little salt. Serve as • hot as possible. Cuheied Crayfish.— Few people know what a very .delicate curry cr&jfinh mskes. There will be enough meat obtained from the body and roots of "the claws of a Urge crayfish, after . the claws and best part of the tail have been taken off, to make a moderate-sized dish. Take ' a hammer and crack tbe shell to allow you to - extract every atom of meat; save the yellow - soft inside par!-, as it enriches the curry very much. Cut tbe flesh into pieces about an inch square. Make a sauce, in quantity as th« size .. of the dish may require, in tbe following pro* portions : — To one pint of milk allow 2oz flour and 2oz butter, one l»rga tablespoonful curry powder and one large onion ; ohop the onion small, and either fry without trimming or stew in the milk until tender ; a atrip of lemon peel shonld also be stewed in the milk ; thicken with the curry powder and flour, rubbed down with some of the pint of milk saved for tho purpose ; salt to taste. When the sauce has boiled up put in the meat of the crayfish, and let it keep just a simmering point for half an hour. When dishing add the strained juice of half a lemon, and, if you have it, two or three tablespoonfuis of cream. Serve with, a cub lemon and rice in a tureen.