The Brooklyn Daily Eagle from Brooklyn, New York • Page 10

THE BROOKLYN DAILY EAGLE SUNDAY. AUGUST 17. 1884. 10 DEAD SECRETS. LOCAL MANTJFACTUEEKS.

C0NCEENING GASTE0N0MY RELIGIOUS NOTES. acres of ground aud consist of four huge ten story sugar houses and a number of lesser structures, forming a town in themselves. All is iron, brick and asphalt about the buildings, while the machinery and appurtenances are metal of some kind throughout Everything inside these buildings is on a very large scale. There are several boiler rooms, each of whioh Is a street in itself, with thirty or forty boilers in a row along one side of It There are two engines of four hundred horse power each, and all the engines of the firm combined have six thousand horse power. The big driving wheels are twenty feet In diameter, and tbe belts around them are five feet broad and half an inch thick.

Brooklyn's large sugar refining firms are Amadous Carbon Company, Atlantic Sugar House, John Bir beek Brooklyn Sugar Refining Burger, Hurlbort Livingston, James Burns, Crabb Wilson, DeCastro Donner, Dick Meyer, James Dorsey, Peter Pagan, Havermeyer Sugar Refining Have meyers, Elder, Livingston Steam Sugar Refinery, Alexander McGlbney, MoKean Son, John Mollen hauer, Moller Slorck O'Nard and Santa Rosa. The total annual output of the establishments of these gentlemen 1b a little more than 6,000,000 barrels; their combined real eBtate and plant used in the industry Ib worth more than $20,000,000. They employ 6,000 men, pay millions of dollars in taxed to the national, State and city governments, and cover 35 sores jof land with solid buildings, rising 150 feet (for a story represents 15 instead of 10 feet with them). Brooklyn 1b the greatest sugar manufacturing city in the United States, for several reasons. One is that sho has plenty of water front and that she Is near a large market, and still another because Bhe has all the metropolitan railroads to act aa distributors of her manufactures.

There are hundreds of vessels carrying cargoes of sugar from Cuba aud other ports of the West Indies to Brooklyn, but no line regularly devoted to the business. The Bugar Ib simply the return cargo of tramp vessels. Now and then a cargo of sugar oomes from India and anon from Europe, the South Sea Islands or Manila. These cargoes, however, are not ordored they are simply brought over on speonlatlon by some captain of a tramp who was coming to Brooklyn aud having to load wifh something took eugar, because he got it at a bargain. During 1833 638,091 tone of raw Bugar were received in tbiB port, of whioh Java, China, East Indies and Europe contributed 63,000, Texas, Louisiana and other parts of the United States, 7,302, and Cuba, Brazil, Mexico, South America and West Indies the rest Cuba sent 304,803.

Boston In the same period received 202, 260 tous, Philadelphia, 73,517 apd Baltimore 3,702. Adding 64,154 tons of sugar consumed on the Pacific coast last year, the total consumption in the Union is found to be 1,105,169. The making of beet root sugar, though unsuccessful in this oountry and abandoned atj all points exoept the Alvarado factory in California, is proaeouted with entirely different results in Europe. France in the year 1882 83 produced 423,194 tons Germany (Zollverein) 848,124 Austro Hungary, RuaBla and Poland, Belgium, 82,723, and Holland aud other countries, 35,000, making a total of 2,146,534, whllo the estimated total crop for this year Is 2,305,000. In fact beet sugar has driven cone sugar out of the European market.

The Europeans find the beet sugar to be equal In quality to that made from cane. Many prefer it, whllo Americans who have become used to European tables, also profess a preference for beet root sugar. Gradespn sugar mean nothing more nor leBS than a greater or less degree of purity, the whitest and clearest sugar being the most pure. However, aa the impurities in brown sugars consist of gluoose and silica in Buch email quantities aB to be harmless, no amount of knowledge of the condition of low grade angar would lessen its popularity. eye.

The face now present no 'semblance of wasting alokness." 11 But in those cases of violent death What then Just as does any sculptor mold tho wet and ploatio olay for a model of his statue, bo we manipulate the face, but, of oourse, in a leas degree. If the mouth is drawn, or tho lines of terror, hate, surprlae or any emotion that would be likely to atamp its impression upon the face notwithstanding the usual relaxation of tho musoles after death ore deeply limned, wo first employ awarm solution of the embalming fluid which causes still further relaxation of the muscles, aud at the aame time renders tho flesh and akin plaatlo and tractable. Gentle smoothing with the palm, passing the hand downward or upward aa the necessities of the cose require, and pinching, rubbing and kneading the face completes the business. do not hesitate in saying that, bo the expressions or emotions displayed upon tho face as horrifying as they well can be, I can restore the original repose and leave it free from all traces of passion. I do not go so far as to compare myself with the funny man's undertaker who could at will produce a Bmilo of peace, expectation, contentment or resignation, for little shades of emotion like these are expressed in tho eyes rather than upon the face, be it never bo mobile.

But there is another difficulty we often encounter and that la the preseuoe of either water or gas in the head and face. To the skillful touch either fs apparent, and one can be readily distinguished from the other in the former case tho akin yielding to gentle pressure and again bulging up, while in the latter it omits a crackling sound like that produced by pinching a wind distended globo of parchment or bladder. I had a case tho other day wherein I punctured the skin si the Bids of the neck and on the shoulder; and the face, losing all look of flatulenoy and "bloating, immediately resumed its natural appearance after the gases generated by death had rushed forth with a hissing sound, "There are, of course, difficulties arising to appall and disconcork the novice at every turn, but under the hands of a master of bis art they disappear like mists before the rising sun." "And people whose death Ib tho result of asphyxia or strangulation hanged criminals have you prepared many of these for the tomb The funeral director's brow lowered and for a single instant the good natured look disappeared from his faoe and was replaced by an unmistakable frown, whioh seemed as much out of plaoe upon hla countenance as would a smilo upon that of tho Genius of Tragedy. However it almost Immediately disappeared and he calmly resumed: Yes I've burled a number of executed murderers, but I want no more. There is too much annoyance and bother attached to it, and what with the unpleasant mixing up of names and the rush of morbid sightseers a man is well nigh driven crazy.

It is a disgrace to a country calling itself civilized to witness the display of anxiety to see a hanged criminal. I have seen women so called with babies in arms push and crowd but there, I always get excited when I speak on this subject. To continue: The blackness of the face, if any there be, is removed by applications of the fluid, aa I have explained. The mark of the fatal noose is covered by the high neck of the shroud or burial garments, and all traces of violence are removed. Somo murderers look as peaceful in their coffins as though their Uvea had passed away amid the murmur of trees and the ripple of bubbling brooks.

Yes, as I now reiterate, this is a ourlouB, very curious business," For a moment tho cheery undertaker looked pensive, but as ho caught a glance at the lengthened visage of the Eagle man he resumed bis gaiety and burst forth 11 Now, if I had charge of your funeral you wince I Hal ha! ha a And as tho reporter, with the hearty laugh still ringing in his ears, left this gloomy room, sacred to tbe rites and ceremonies of the dead, and found himself again in the sunshine, with the bustle and rush of life all around him and the healthgiving breeze playing upon Mb face, he felt as though he had passed an hour in a tomb with grinning Bkulls and griBtly skeletons, and audibly thanked his stars that, no matter how ar tiatlo he might be, he as yet stood in no need of the services of the funeral director. black bottlo and never take tho cork out but to replenish your glass. If Madeira is very littlo understood In this country, that amphibious delicacy, the turtle, Ib still iesa understood abroad. I don't say that the aoup, miscalled turtle soap in London and Paris, is not a good soup. It is an exoellent soup, but It is not turtle soup.

I admit it to be a rich and savory oompound in which some savory morcoaux of its godfather may oocaBioually be found floating, but the Busoitatlng juices with which this luxurious aoup is presented to them are extracted from tho hind legs of a calf and an ox tho foundation, in fact, Is composed of veal and beef, with a mas terly Introduction of appetizing condimentB which are both palatable and pleaBing but It is no more tho turtle soup of our homisphore than pea soup made from that delicate vegetable In tbe Spring la to a nankeen colored mesa oonoocted in the Winter bearing tha some name. A DINNER PARTY. The great fault in giving dinner partloB Is inviting too many hospitality should never bo unbounded. This is observablo, particularly iu families the lodiea, God bless them will have their way, and when you havo made up your party of eight, or perhaps ten (already too many), In your "mind's eye," your better half ooaxingly bints that you might ask the Vandor veere or the Vanduzeua, or the Vanzautu, or in Bhort, any family of your acquaintance not on your proposed Hat, invariably adding, You know, my love, it will only add to your number, and the affair will be overall our dinnor obligations canceled," You give In (for all married men know It is in vain to hold out), and the additional two destroy the whole arrangement. If your table be orowded, your servants have more to perform than they can accomplish with ease to themselves and satisfaction to your gueBts.

Tho prinoipal onus, however falls on your cook, who, by her mistress' directions, has a couple of extra side dishes to prepare, by which means all the others are Imperfectly attendod to It Ib aBtoaiBhing how trifles will subvert the culinary arrangements and upBat tho interior eoon omy of tho basement story. In my palmy days of dinner giving, my number seldom exceeded six and never eight, and I hod a Buffl cleut regard for the presiding priestess of the kitohen never to order more dishes than she could manage with oredit to horself. A bachelor has no business with ornamental pastry, or even very elaborate dishes, unless he can afford a first rate cook a chtf with a large salary. Give little, but what you do present to your guests let it of the very beet kind and dressed to perfection. When I gave turtle soup it waa perfect My fiBh, I always had sent to me freBh the true sauce for which is the liver and roe of the red mullet, previously boiled, rubbed through a sieve and incorporated with your butter.

The flesh of the mullet, if I may bo express myself, Ib inferior to many other fish, although If baked and eaten with the above sauce. It is worthy of Frenoh appellatJ on, itecaesa de mcr wood cock of the sea). I seldom gavo more than a haunch of mutton afterward, porhapB two couples of woodcocks, or Borne snipe. When I had a little knot of gourmets at my tablo, I occasionally, when the mutton waa very choice indeed, roasted a nock of venison with It tbe fat of the latter with tho close grained meat of the formor la very pretty picking. Ninety nine cooks out of a hundred do not know how to make gravy.

They bedevil it with pepper and spicea it ahould be nothing but plain, unsophisticated gravy, the essence of meat, aud if flavored at all, it should be done with a couple of stale woodcocks, atewed down and rubbed through a sieve. This will thicken It and Improve the flavor materially. Sometimes I varied my fare, and if I gave my frlenda a turkey after the fish and soup, I eont It to a scientific poultorer to bo boned end all the tendons, sinews, removod this, when skillfully performed, renders the bird more Blgbtly, and It is infinitely more juicy, nor does it prevent tho judicious introduction of truffles, which, however, should be previously stowed in game glaze, for it frequently happens that this delicious bulb is not sufficiently done, which is to be lamented, as its flavor ia destroyed; it Ib tough and re talus an earthy taBto withal. These aro little nil uu tire the rational epicure will attend to. Too much care oannot be taken about the numberless etcetera that fill up the measure of a thoroughly good dinner.

One of these ia rarely sent to the table in perfection melted butter; how many a dlshof fish is spoilt by negligence in Its accompanying addenda It should be liquidized in a silver saucepan aud thiokened gradually with cream. There are more skill and care required iu this simple admixture than people imagine. Au admirable sauca Ib made with anchovies, essence of cayenne and the juice of a lime thia will be found a very palatable accompaniment to fish of any kind. Cucumber, excepting with salmon, Ib destruction to a well proportioned amalgamation of fish sauces. I frequently gave game dinners, retaining fish, of course, with hare eoup, roasted partridges, woodoocka or snipes aud perhaps a Balmi of wild fowl.

PieR and puddings I abhor, they are fit only for boarding school misses and medical atudentB of strong digestive powers. A well dresBed lobster or au omeletto is admissible, and than let a fine ripe Stilton close the feaat. I havo said I gavo good dinners for to those who are fond of it let them partako of this light and delicate food when they have appetite to enjoy it, not when the stomach is filled to repletion, and when they have virtually dined it Ib throwing away a good thing. But, after all, good dinners are comparative enjoyments. Opinions may differ.

What I might call a good dinner a country squire would turn up hla nose at. There is no accounting for taste. The error I have pointed out as regard Madeira applies to claret, for some unthinking persons will pour it into glaae Jugs, If not decanters. It makes one's flesh creep on one's bones to witness such profanation the delicate and fragrant bouquet is destroyed by this senseless Invasion upon good taste. Never be guilty of such injustice to this truly delicioua wine, Thore Is never any crust or deposit In good claret, and you may safely pass tho bottlo, but with this apecial observance never leave it uncorked.

E. THE EA3IELLIN(i ART. The Rev. G. W.

Folwoll has accepted the call of the Union avonuo Baptist Church in this city. Hia church at Waterbury, paia htm the compliment oi rofusing to accept his resignation by a vote ot 66 to 16. The Episcopal Recorder speaks of the ministers who have loft tho Protestant Episcopal for tha Reformed Episcopal Church as having "left that church of largo salaries aud easy living for a life of constant hard work and self denial, imposed by the building and strengthening of our young organization." Yet according to Assistant Bishop Potter, tho clergy of tho Trotostant Episcopal Church aro worse paid, as rule, than those of auy other denomination. Six hundred dollars a year has beeu stated as tho average stipend of an Episcopalian clergyman. No doubt the Reformed Episcopal Church is even poorer than the church from which it secoded, but that does not make the latter a church of "largo salaries and easy living." Tho large salaries aro very few aud are confined to Trinity, New York, which is a wealthy corporation through roal estate, and thoso fashionable churches in large cities whoso congrcgationa can afford to pay for nrat olaBS preaching.

The Episcopal Recorder speaks in a single paragraph of Macaulay's History, tho convocation of Canterbury aud "ocenmencial councils." St. Paul bide us add to our faith knowledge, aud we are sorry to sea our reb'gious contemporary under so bad a BpelL The Neio York Freeman's Journal says, in reference to tho Sunday concerts, which it heartily approves Tho Puritanical cry that tho mualo ought to bo what la called ilBacredM Is unworthy of consideration. "Hold tho Fort" and tho "Sweet Byo and Bye" aro no more "saored" than the negro burlesques of Scripture phmseology the blackened minBtrols sing. Tho people want lively tunes, and there is uo reason why they should not havo them on Sunday afternoons and evenings. If this country ia, according to Daniel Webster, a Christian country, not a Puritan country, then laws iu the spirit of tho Christian Sunday ought to govern It.

The Christian Sunday waa Bet apart by the Catholic Church in honor or tho resurrection of our Lord. The ordinances of tho old Jewish Sabbath wero made dead lottors. Tho attempt to graft tho gloom, the stern noas, tho rigidity of tho Puritan Sabbath on tho inatitu tiona of anow country muat bo a failure. Unfortunatoly, it may lead to a reaction which will make the American Sunday what the Continental Sabbath is in imagination. Ir there any moro wretched day possible, outside of jail, than tho ordinary Protestant Sunday? If it wero not for tho chance of wearing new clothes at church, and tho possibility of ilirtatiun at the eveniug servioe, it would bo unondurable to the young Protestants.

Evory rational amusement is forbidden. A man may sleep aud a woman may gossip on that day for the young folk, who dare not play, it is a day of torture. The memory of It maUea infldelB who have learned to associate gloom and unreasonableness with Christianity. Bob Ingeraoll knows this well, and he takea advantage of It to increase his income. There is ft church in tho Holy Lnnd which boara this beautiful inscription, Via Cruris, via Luc "The way of tho Cross is the way of Light," Monsignor Capel stated iu his recent para plot on tho "Catholic" Church, addressed to the Protestant Episcopalian Convention, that many clergymen of tho Church of England, doubting tho validity of their Orders, had been consecrated bishops by some foreign non Papal biahop.

The editor of tho American Literary Churchman ono of the ablest of our religious journals, took tho trouble of inquiring at headquarters for tho facta. Ho wrote to tho Archbishop of Canterbury to ask 11 if these things were ao," and ho was certainly justified iu ao writing because, if Monaignor Capel's Btatemenfc had been correct, the High Kpisco palians of America would have had good reason to think that thoir own Orders wero invalid. Tho Primato of England repliod as follows, by ono of his chaplains: With reference to your letter of tho 24th ult. the Archbishop of Canterbury desires mo to state that there was a report which created koiuo slight talk in England, perhaps three years ago, that two or thru persona had procured some kind of unanglican consecration aa bishopa, but it waa novor explained, and the persons did not avow themselves. Dr.

F. G. Lee's namo and that of a Mr. Mossmau wero mentioned, but the faot was not brought homo to them. Lately a person named Armelle apDlied to more than one biBhop in England to bo orda'iued, stating that ho bad been previously ordained by Mr.

Mossman, but Mr. Mossmau denied it. It ivas not quite cleared up. No inatauco over came beforo tho Archbishop of Canterbury or any English bishop, or has ever been to the Archbishop's knowledge reported, of auy aiuglo English clergyman whatever having been rt ordalued (much more baptized or confirmed) by bucU people. If it wore truo it surely must havo transpired.

There is no truth In the statement, which you quote from Mgr. Capol'a pamphlet, that a large number of beneficed clergy In England havo thus acted. The decision of the Court of Queen's Bench, England, in Mr. Bradlaugh's appeal, soemB to have Bettled hla business for tho present. It was decided that "So help mo God" was an essential part of the Par liamentary Oath and Implied that a man had a personal faith in a perBonal God.

Therefore, the agnostics and the materialists must for tho presout, be content to linger in the Lobby. The death of the Rev. Mark Pattison, Rector of Lincoln Collego, Oxford, recalls tho changes of religious opinion in that university and tho chequered hiatory of tho well known "Oxford Movement" Mark Pattiaou waa first tho pupil and then the curate of Cardinal Nowman, when tho latter waa Fellow and Tutor of Oriel College and Vicar of St. Mary's, Oxford. Like tho ultra radical and theistic Professor Thorold Kogers, Mark Pattison, Newman's curate at St.

Mary's, waa the highest of High Churchmen. A aontonca from one of tho early Fathers of the church waa to him the voioo of God. But when hia leader left the Churoh of England the Rov. Mark Pattison considered hia ways and did not go with the master. On the contrary, ho allowed reason to havo a Bhow in him after tho reign of faith, and he became both tho best coUege tutor in Oxford and ono of tho leaders of agnostic thought.

Although ho was, as wsb also Benjamin Jowett, ono of th skeptical writers in tho famous "Essays and ltoflowa" Jowett writing on St. Paul's EplstleB, if we romom ber, and Mark Pattison on tho Church of England iu tha Eighteenth Century ho wag electod Rector of Lincoln on the death of Dr. Thompson, as Jowett was elected Master of Ballioi on the death of Dean Jtmkyns. Mark Pattison married lato in life and'forgot hla early notions of celibacy and priestlinesn. His "Milton," in the Morley series of "English Men of Letters," Bhows his wonderful powors of condensed learning and criticism.

He was ono of tho brilliant minds which the Oxford Movement brought forward, who. If they did not follow Nowman to Home, relapsed into tho rationalism which ia its converse and alternative. The "Bishop Paddock Lectures," delivered by Bishop Littlejohn last Winter, before tho General Theological Seminary, Now York, aro to bo published thia Fall by Vhittaker, of the Bible House. Mr. Fountain J.

Hartley, in tho London Sunday School Chimict4t roporta a total for England and Wales of 593,427 Sunday school teachers and 5, scholar. This takes no account of Roman Catholic schools. Twenty per cent of tho wholo population, or one person In five, is a Sunday scholar. In 1851 the percentage was 13t in 1833 about 11 per cent, and in 1818 only 4 per cent. The Church of England leads, with 195,522 teachers and 2,222,890 scholars nexl como the Wesleyon Methodists, with 121,187 teachors and 825,625 scholars, followed by tho Congregational ists, with 86,816 teochera and scholars, and the Baptists, with 45,325 teachors and 426,520 scholars.

Tho Presbyterians rank ninth on the liBt, with 6,591 teochera aud 68,010 scholars. The statistics for Scotland are Teachers, 53,113 scholars, 661,202. Thia ia 15 poi cont. of tho population, as against 10 per cent. In 1851 In Ireland tho Protostaut teochera number 28,155, with 298,639 scholars, which is 23 per cent, of tho Protestant population.

The London correspondent of the Liverpool Mercury says of the late Lord Petro He was the most amiable, kindly thinking and scholarly of the Catholio poors. A student by nature, his religious convictions made it impossible for him to enter offoctually into politics, and ho seldom left tho etudy for the Parliamentary arena. He would hardly bo seen more than once in a Parliament. Ho lived at homo and brought up a largo family in piety. His eldest sou becamo a priest, threo of his daughters became nuns.

His seat in Essex, Thorn don Hall, which stands amid ono of tho finest oak forests In the country, realized, with its chapel, its priests pausing through tho library, and its semi eculosiastical air, the ideal of tho romancer who is fond of Jesuits. The new Lord Petro, being a priest, is not likely to change that style. He is engaged in education. His homo at SVoybridge is a school for wealthy Cathollca. The bettor to carry out his plans ho has bought within the Inst fow weeks tho well known hall called Northwood, near Cowes, iu tho Isle of Wight.

Thoio a poor of the realm will now rulo as schoolmaster. It may bo added that for tho first time since tho Reformation a Roman Catholio priest ia now entitled to a scat in tho House of Lords. The Churchman thus takes Bishop Bedell to taBk for inaccuracy In his address at the meeting of the Convocation of Canterbury, on July 1, the BiBhop of Ohio is reported to have remarked that "Bishop Seabury was only present at the consecration of one bishop, Dr. Claggett, of Maryland, and Binco that time the succession had been wholly that of the Church of England." The first part of his statement is correct enough, but tho luferenco drawn therefrom Is manifestly Incorrect. Tho succession In the American Churoh Is not wholly that of tho Church of England, oxcept in tbe aenae of the Scottish auccessiun having been originally, in Archbishop Sharpe's time, received from England.

For every Americau bishop since BiBhop Claggett's consecration has received orders whioh came through BiPhop Claggett from Bishop Seabury, and through Bishop Seabury from tho Scottish Church. The ScoU tish succession has not failed in the American Church. May it never da aa. A Skillful Undertaker's Treatment of His Subjects. Preparing Th.em.for the Last Sad Rites How Contorted Limbs are Straightened and Convulsed Features Moulded into Beauty Revelations that filay Startle Those Who Read.

This is a curious business," said a well known undertaker to an Eaqlb reporter, the while absently tracing with his forefinger the inscription on the flilvor plate of a casket agalnat whioh he leaned. Here, there and everywhere loomed darkly up coffins and trestles and all the funeral paraphernalia of his calling, while a little white velvet oovered casket, well fitted for some fairy form now cold in death, rather added to than decreased the saddening aspect. Without, the sun was flooding the street with light and life within, gloom prevailed, as though the sun's beama half feared to enter, while to an imaginative visitor the very air seemed heavily laden with a suggestion of tears and woe. Short, atout and jovial, tho speaker wore anything but the look which the dLimal nature of Ms brsineBS would seem to demand, i constant association with scenes of weeping and of wailing had failed to still his hearty laugh or the cheery ring of his voice. His ample vest covered indubitable prc2 that if he cared for the dead he was not unmindful of the living.

11 1 have had an experience of thirty five years in this line," he continued, and believe I have buried moro people in my day, from the millionaire in his cloth covored casket to the homeless, friendless outcast shrouded in his stained pine box, than any undertaker in the two cities. Yes, I have seen some remarkable sights and gone through several startling experiences but after a time, like physicians, we undertakers become to a degree hardened, accustomed as we are to witness grief in all its manifold phases, and regard a body less as the mother, husband, son or brother of some weeping family than as a subject requiring our professional services. A Btrange thing connected with funerals is the desire for a lavish display, and this la more observable among those who can least afford it. The criminal classes clamor for a big turn out in direct proportion to tho notoriety or wickedness of a burglar or desperado, as though by a costly funeral they could stamp out the memory of his crimes. Much against my pecuniary interests, I have always opposed this to the beet of my ability, believing as I do that deep disgrace should be hidden as quickly and expeditiously as possible.

On tho other hand, it is hard to complain of the desire of the poor for expensive unorals, for we know that a tender love for their dead and an ardent wish to render them all the honor in their power is the inspiring motive. But did we not protest, in some instances, expenses would be incurred which would praotically impoverish many a struggling family." What la the most difficult operation connected with the disposal of the dead?" questioned the viBltor. Well, the molding of the features and You don't mean to toll me," gasped the astonished reporter, "that you mold a dead man's face so as to I mean to tell you that wo ore frequently called upon to do that very self same thing, and I think you'd better make a note of it, for, muoh as I havo read in the papers descriptive of the methods and operations of undertakers, I have never seen an allusion to thlB part of the work. Why is it necessary? Haven't you in your journalistic experience often seen the bodies of men killed in brawls or who had met their death by accident or at the hands of tho law Yes 1 Have you remarked tho expressions, varied by surrounding circumstances, that their countenances bear? No Why, you can almost read upon their faces the dreadful story of their Bufferings, The traces of their agony, of their fear and hate are as clearly and plainly written there and can bo as readily deciphered by the man of experience as can the notes you are now putting down in your book. Look upon the same body after It has left tho hands of a skillful undertaker and you would hardly recognize it, tho more especially if the distortion of the features was very marked.

It is in the oase of violent death where to the awe that naturally Burrounda dissolution, be It never so peaceful, le added to the horror inspired by tightened muscles, gaping mouth and wide distended eyes, in whioh one can almost anoy he Bees the expression of terror still lingering it la In these casoa, I say, that tho art of the undertaker la invoked and comes to the rescue, smoothes out the poor twisted features, closes the parted lips and wide dilated eyes and leaves the face of the corpse oalm, peaceful and even wearing a smile, telling no story but that one of rest, if ho had wrapped the drapBry of his couoh around him and lain down to pleasant dreams "Could you tell me, without violating professional etiquette, the course you generally pursue and your mode of procedure to attain thhi end?" queried the wondering scribe. Yes, I can easily describe it to you, and I think make tho whole process plain to the uninitiated. You only want me to talk about the face Very well. Take a man of full habit stricken down by sudden death, or one cut off In the prime and vigor of robUBt manhood, and you will invariably find the musoles and ligaments hard and contracted, with at the same time an immediato setting in of the rigor mortis. If tho body Is not properly disposed immediately after death it becomes a matter of no littlo difficulty to aohleve a satisfactory result.

The agony suffered by those dying iu delirium tremen8t or of arsenical or other poisoning, causes them to toss their arms wildly, with contracted legs, and fingers tightly cleuoh ed, in whioh event it becomes necessary to move gently or bend the contracted members backward and forward, up and down, until the tendons are softened, when it la an easy task to place tho limbs in any desired position, after which they are tightly bound with narrow strips of linen, after the manner of a mummy, and the body quickly frozen to cause it to retain its form. On the other hand, when death occurs from consumption, or after a long and lingering illness, the muscles and tendons are relaxed and flaccid and it is an easy matter modeBtly to dispose the body. And now we como to the principal thing The answer to your question aB to tho moulding or changing the expression of tho face. Poor is the lot of him who has not at least one friend to perform the last sad offices, and but seldom do we find the eyeB unclosed tho jawa unbound. We will suppose that the body has been washed and nothing remains but the face.

The first thing to be dono by thoBe undertakers who use ice which, however, I never do is to plaoe in tho ice box a pillow under the head and one under the chin, thus preventing a separation of the jaws, then to cover the wholo face deeply with ice, mixed with plenty of salt and Baltpeter, and powdered very finely to prevent corners and edges from causing dents, after which it freezes firmly." You speak of not using ioe," interrupted the reporter. Is it not, then, tho general custom Well, I can hardly say. A number use it, and probably the same number discard it. It's a little old fashioned now, when undertaking has been almost removed from a business plane, and has taken its place among tho sciences. Why, thore aro unaertakers in New York and Brooklyn to day, and they are by no means the exception, who are as well versed in anatomy and the physiological structure of the human body as are most physioians." What method do you follow I always make use of embalming fluid.

An injection of this solution into the femoral artery or in the shoulder will prevent mortification, and at the same time remove all discoloration from the exposed portions of tho corpse. Why, a month or ao ago we received a body after a long railroad journey from St, Louis, and although over three months had elapsed from the time it had beeu embalmed by this process, it exhibited no signs of decay, and looked aa natural as death can ever look. But to return to the face," suggested tho reporter. Ah, yes. Well, in consumptives, aa you ore aware, there is a great losa of flesh, and aa a consequence the face bears a sunken appearance, and the cheek bones stand forth with undue prominence.

The treatment with the fluid, and oven with Ice, produces a natural roundness and fullneBB of the countenance, and friends of tho deceased are often led to remark, Why his long illness has not told upon hm i He looks as fleshy as I knew, however, of a case on the Heights where ice failed signally In doing its work, and the undertaker was forced to place plumpers in tho mouth to fill out the cheeks and remove the cadaverous aspect of the face. This but seldom happens, and la, no doubt, due to some unexplained feature of disease. After death the eyes become of a jelly like consistency, and when they are naturally deep set in the head the eyelids show a disposition to sink for lack of support, and here again the art of tho undertaker cornea into play. We then use what is termed an eye cap. Here, Marcus, bring me one of those eye caps.

You'll find them in my shaving box." The lugubrious assistant of the jolly funeral director quickly reappeared with an oval shell of wax, neatly covered with fine cambric, and calculated by its form to fit exactly over the pupil of tne eye. 11 This," explained the man of funerals, is the little article in quoetion, and it supplies the place of the eye. It la trimmed with a aclssora to the required size, the eyelid Is lifted with a small pair of forceps, this is inserted, the lid drawn over, and the result la the appearance of tho usual fullness and roundness of tho The Interesting Process of Sugar Making. What May be Seen in a Brooklyn Refinery. From the Hogshead of Crude material to the Pore White Product Some Statistics ef a Great Industry.

An Eagle reporter the other day went into one of Brooklyn's huge sugar refineries. IS Is the largest In the world and the machinery In it 1b the most perfeot of its kind in top world. The reporter entered through a high door on the ground floor, glanoed about him in amazement through a complicated vista of apparently unending rows of iron columns, brick arched ceilings, asphalt pavements, hogsheads of raw sugar and strange machinery. Then bis attention was attracted by the movements of two men who strod near him. One stepped forward with a rope In bis hand.

It bad a hook at the end. With this rope be lassoed a hogshead, winding the line around and catching it on the other aide with the hook. The free end of the rope ran over a pulley suspended from the ceiling at a little distance. The seoond man, who had watched the first intently, put hiB hand upon a lever. An engine purred, the pulley revolved, the rope strained and the hogshead swung like a pendulum over a great blacii pit In the floor.

The first man seized an ax and jumped forward. He struck the hogBhead Bounding blows and chips flew from it boards were loosened from the bottom, the men pulled them out and the sugar fell down below. In one minute from the time when the men first attacked that hogshead it was stripped of its freight, beaten and shaken and thrown on one side. The reporter looked down into the pit where the raw sugar had gone. It was half full of water, aud Bteam was mixing the eugar with the water.

The whole contents of the pit seethed like a boiling cauldron, a thick black bubbling soum floated on top, and large aud small pieoes of wood whirled about in it as the men who bad emptied the hogsheads Blood on the brink shovelling in raw sugar and dirt from the floor. From this pit, or tank, described, the hot water carrying the BUgar in solution was rushing through a perpendicular double steve into another tank of equal eizo. The sieve held baok the larger pieces of wood. In the second tank a great sullen sounding pump was working, carrying the sweet but excessively dirty looking water, ten etones up to the top of the building. The reporter jumped upon an elevator and followed the Btream.

He found that it was received in a great metal tank ten feet high ind eight feet in diameter, set under the roof. At the bittom of this tank, inside, was a thlok layer of lime mlxM with the blood of cattle. A valve below the tank opened aud a stream of black water descended through the floor into long cylindrical shaped bags composed of two thicknesses of canvas, that outside being very coarse, while the inside was almost as fine aB a flour bag. When the water flowed throngh these bags into the metal drains Bet beneath to receive it its color had become yellowish brown. The bags were taken to where a large iron truck lay and emptied into the metal box on top of the truck.

It needed but a very few of them to fill this truok with the dirtiest looking slimy mud tho reporter ever Baw, Twenty five per cent, of the liquor whioh went into theBo bags had been left behind in them, and this twenty five per cent, comprised 'almost all the Impurities which existed in the raw sugar as it lay in the great black seething tank first described. The use of the blood and lime now become apparent It had thiokeued the impurities and bo prevented them from passing through the bag filters with the sugar. Walking downward a story tne reporter found another metal tank, into whioh the liquer bad flowed after passing through the bags. This tank had a thick layer of boneblack at the bottom. In the story below the sugar solution was seen after Us filtration through the boneblack.

At first it flowed olear as the clearest cryBtal, but gradually it began to assume a light yellow tinge, whioh meant impurity; this deepened the run was stopped. On the floor below a tank, into which the sugar had descended from the bone black, was found. It differed from all the other tanks la that it had a pipe of a diameter a third as great as its own ascending from the'top of it and reaching to a large cylinder shaped receiver under the casting at a little distance. The tank was what is known as a vacuum pan. The crystal liquid flowed into it from this bone blaok, till it was full Then coils of copper pipe which ramified through the vaouum pan were "filled with hot steam and the water whioh wob holding the sugar in solution rapidly became vapor and passed off through the great pipe above into the cylinder, which was a condenser.

There the vapor became water again and was used for washing purposes. Meanwhile, the sugar in the vacuum pan was becoming thicker as the water left it When it had become somewhat thicker than honey, the steam was tnrned off and the sugar was ready for the next process. Again the reporter descended a flight of stairs. Looking above him at the celling over the floor he had reached he saw a round opening aboat a foot wide. This opening was a valve iu tho bottom of the vaouum pan.

If this valve was opened a sluggish stream of the thick molten Bticky sugar fell through it into an upright cylinder about two aud a half feet high and three feet elx inches across. The sides of this cylinder were of wire a fine wire sieve In fact and it floor or bottom was oompoBed of oopper or some similar metal. It fitted in a Btrong iron case which overlapped it two or three inohes at the top and was two inches from it on all sides. The floor of this Bleveslded cylinder balanced like a top upon a central poiut lo3r than any other portion. Its name was "the centrifugal machine." As thB reporter watched it the man who attended to it opened the valve in the bottom of tho vacuum pan and the molten sugar fell down in a yellowish stream (it being the last runnings from the boneblack tank.) When the centrifugal machine was half full the man closed the yalve and, touching a lever, put it in motion.

Faster and faster it flew. A wonderful momentary change was seen to bo proceeding. The sugar which had lain level in the bottom of the maohine was be leaving the center and climbing the sides. The man walked away to where a watering pot stood and filled it out of a barrel He came back to the machine and holding the pot up sent a stream of water on the sugar. This it could be seen had now entirely left the oenter and, regardless of the principles of gravl tatlon, was standing like a wall packed firm againBt the sides, while the moisture from it was hissing, splashing, dashing, beating through the sieve Bides of the centrifugal machine againBt the iron case which inclosed it.

The water tho man was pouring iu was tinged a deep blue with soma marlue coloring matter used for giving whiteness. Every moment the lugar grew whiter as the moisture left it aud sb the blue water passed through it In a minute and a half From tho time the machine began to revolve it was daz zllngly white and then the attendant stopped the maohine. When all motion had ceased the reporter stooped and looked in. The sugar, whioh was white as enow, hadformed a wall four inches thick againBt the Bides of the sieve. It was as regular even aud smooth as though chiseled in marble, every grain waa in pi boo, and it was packed bo tight that (he workman had to use a flat pointed sooop to looBen it andmaka it fall down on the bottom.

A. handful of this sugar was found to bo dry and so thoroughly orystalized that it was ready for market However, another and the last process yet awaited it. Going down to the nextBtory the investigator saw the bottom of the centrifugal machine opened aud the enow white sugar fall through a kind of hopper Into a trough in whioh a horizontal "conveyer" waB working, passing the sugar on to a granulating machine. The conveyer was simply a very broad bladed screw uniform In thickness. The sugar fell over this and was rushed along the worm.

The granulating machine was a very large horizontal cylinder, like a turbine water wheel with the blades Bet inside instead of outside. In its center was set another cylinder about a third as great in diameter. This central cylinder was filled with very hot steam. As the granulating maohlno revolved the blades carried the sugar up with them, hey were Bet at auch au angle that they did not spill any of their cargo until It was direotly over the central cylinder. Then it fell in a Bhower, every grain separate, and got a brief roasting as it Bllpped over the central cylinder to the bottom of the granulating machine, only to be carried up and have the roasting or drying process repeated.

Af tor the granulating machine had done its work the augar was ready for packing in barrels. The reporter examined and eat some of it and was satisfied that however filthy it had at first been and however revolting some of the mixtures to whioh it was subjected were it had at last become quits pure enough to be eaten by the most fastidious For the purpose of better illustration in the above Bketch of sugar making processes, the progress of only a single hogshead has been described, for a description of all that is proceeding at once in a refinery would be hopelessly confusing to the reader. In the refinery spoken of, that of Hovemoyers Elder, 1,000 hogsheads of raw sugar are refined In a single day. There are six mixers (a mixer is the black pit Into which the raw eugar is dumped on the ground floor); 13 blow upa (the receiving tanks at the top of tbe building) 25 bag filters, where 10,000 bags a day are usod, being afterward washed; 8 vacuum pans; 48 centrifugal machines and granulators. The buildings of this firm cover six The Art of Giving a Perfectly Good Dinner.

Preliminaries to an Enjoyable Meal America the Country for Satisfactory Living Family and Bachelors' Repasts Parties. Commend me to the man who gives a good dinner. Suoh an enviable acquaintance cannot be too highly prized. Happy ought he to oonaider himself who can boast of even ono upon his list of feeding friends, for to give a really good dinner la a much more difficult matter than mankind In general is aware of. How rarely does complete success crown the wishes of the anxious Amphitryon and the talented exertions of his cook They are both subjected to casualties whioh may mar their benevolent solicitude for the comfort of tbe guests.

Alas the oddeare fairly against them I It is said there are seven chances against even the most simple dish being presented to the mouth in absolute perfection for in stance, a leg of mutton, First, the mutton muHt be good. Second, it must have been kept a good time. Third, it must be roasted at a good fire. Fourth, by a good cook. Fifth, who muat be in good temper.

Sixth, with all this fe Ucltoua combination you must have good luok, and seventhly, a good' appetite. The meat and the mouths whioh are to eat it must be ready for action at tho same moment. One of the greatest afnlotlonB with whioh the giver of dinners Ib visited Ib the frequent want of punctuality on the part of the Invited, for, by a laok of observance of thla cardinal virtuo, the intricate arrangements of the cuisine are completely annihilated, the comfort of the party endangered, thehoBt'a reputation or rather hla oook'a, Jeopardized, and a vaat deal of pains and culinary Bkill thrown away. Whatever fashion and habit may sanction, I hold the want of punctuality to be an unpardonable offense aud cannot be sufficiently condemned. It is rudo In the extreme and bo closely allied to Impertinence and 111 breeding that the transgressor should never be allowed the opportunity of offending a second time.

Some eccentric gentlemen carry this failing to a provoking extent, and will honor you with their presence perhaps a full hour after the time Bpeoifled in your invitation. The term "good dinner," in its most comprehensive sense; oomprisos much more than the actual faro to be discussed there are numberless concomitant comforts whioh lend their valuable aid In summing up the total of a perfectly good dinner for example, the edlblos may be exoellent of their kind and welt dressed, but if the servants do not understand their business and offend the tympanum by a profane jingling of glaBsea, olatter of plates and rattling of knives and forks, if the wines be Indifferent, olumelly distributed and ill decanted if there be a paucity of plate and a scarcity of crystal, the room badly lighted, the diuingroom too email for the party, aud if you be wedged in between two apoplectio guests as in a Fulton Btreet car on a rainy day, with forty inside, why I should not pay my host the compliment of prononnolng his entertainment a good dinner. With all due deferenoe to eomo of our European friends, they know nothing of thla difficult acquirement not that I deny the studied excellence and endless variety of their refined and delicate dlehes. So far aa tho animal gratification goes, there is nothing to do sire, but their tables aro badly appointed, their dining rooms cheerless and ill furnlahed, the plate and glass execrable and tho attendance faulty beyond ooncop tlon. Their wines, I admit, also, are unexceptionable, but at large dinner parties, for instance, at the Frenoh metropolis, they are handed roupd without proper discrimination by the host, and in ninety nine caaes out of a hundred the precious Juice is entrusted to the care of some savage in tbe shape of an attendant, who (especially if It be warm weather) shocks the connoieBeur by grasping tbe body of the bottle with his moist and greasy palm, thereby neutralizing tho effect of the Ice palL or well regulated cellar.

Instead of dexterously poising the taper neok between tho finger and thumb, previously encased in diaper. GOOD LIVING. America is he country for good living, and New York the center of attraction for good diners. We all know that our millionaires give good dinners It la not of these, howover, I propose to treat these aro perfeot in their way and ou a soalo of magnificence unapproachable by any nation in tho world but it Is of true domeatio living I write, euoh as Is practiced in families and by bachelors whose incomes may vary from twenty to fifty thousand a year, and where more comfort, combined with elegance and luxury, are to be metgtrlth than In the mansions of those possessed of ooloasal fortunes. In the first place, there la no real enjoyment In a large dinner party.

Of general conversation there can be none. Social Intercourse is out of the question, and you may rlae from the tablo without knowing who your opposite neighbor has been during the repast, for what, with pyramids of crystal, floral embellishments, eta, you may seek In vain to recognize an old acquaintance through the intervening objects. Nothing is left but to seek for solace and amusement with those whom chance has placed In juxtaposition. You may be seated next t9 a bore, a proser, a simpleton, or an intelleotual personage. I havo oome in contact with all sorts.

A dinner table should never be crowded. Eight is the highest admissible number six by preference. The late Sam Ward stood pre eminent in this branoh of hospitality unrlvalted, I might say. The selection of Ills guests was hla first care their comfort and happiness were IiIb sole consideration and with this Bplrit he brought those together at hid festive board whoso tastes and habltB wero congenial aud who rejoiced In each other's aoolety. The transcendence of Sam Ward's dinners consisted not so much.

in the profusion and variety of his entremets as the uniformity and surpassing excellence of the fare placed before you for he was ever of opinion that three or four delicacies dressed in perfection were better worthy of notioe than a dozen dainties indifferently served. The following will serve as a sample The soup was superlative if turtle, it waa procured from Key West his favorite fish was BheepBhead. These were generally succeeded by an unexceptionable saddle of mutton, boiled or fricasseed poultry, pates, tongue, Balad and vegetables. When game was not in season a splendidly dressed lobster was the appetizing substitute. This with an omelette noujjiee and a choice of Stilton olosod the eating part of the entertainment.

A GOOD GKLLAB. One of the most gentlemanlike hobblea a man can indulge In is a good cellar, for I know not a truer gratification than being enabled to give a friend a bottle of flee wine. To mo It Ib the greatest enjoyment. I need ecaroely Bay, great Judgment and experience aro required In laying the foundation of your stoat, and if yon be diffident of your power of tasto, confide implicitly in a respectable wine merchant and he will do you Justice. Of all wines Madeira demands the uicost discrimination in its selection the deservedly high place it onoe held In the estimation of connoisseurs has been usurped by sherry, and It is to belameuted that it should have grown into comparative desuetude, for, of the two it ia Incomparably the finer wine.

A popular error regarding this long neglected nectar is that of decanting old Madeira wine and leaving the stopper out. It is a barbarous system and cannot be sufficiently reprobated. The fine nutty flavor bo prized by the gastronomic planters, the indescribable aroma, the nosegay in short, is destroyed by this senseless process. Your pseudo judge Bays it rondors the wine soft and silky, for whioh read flat and vapid. What would the genuine Bavarian beer drinker say to have hla favorite beverage left standing exposed to the action of the air for aome three or four hours before hla dinner Why he would write the man down an oea who committed auoh an atrocious aot.

The oases are parallel, and In both lnatanoea the spirit and flavor of the liquid are destroyed. The principal firms of Madeira have adopted the plan of giving their wines the benefit of the motion of a vessel by manual application whole gangs of Portuguese are employed on the beach in rolling pipes and hogsheads of Madeira, thus Baying the expense of a voyage, aud with the same beneficial result the undulating motion of the vessel being tolerably Imitated on this wine flourishing Island. The merchants thero also bring premature age by means of artificial heat, and it Is astonishing how soon the wines ripen 'under the sweating process, as it ia termed. In tho West Indies, where the planters are supposed to be the best judges in the world of Madeira wine, as Boon as a pipe of Madeira is bottled off, tho planter stores It In a loft of hia dwelling, with nothing between his dearly prized Bupernaculum and the broiling sun but the shingled roof. Tho heat In these lofty cellars is intense beyond conception in two years the wine is ready for drinking, rich and ripe, and of a flavor unimaginable to to those who have never vlBtted the Antilles.

The climate of our Northern States Ib ill suited to thia generous wine the cold la its greatest enemy, and it would be impossible to recognize the same wine in New York that you were In the habit of drinking in Barbadoes. The beBt plan would be to construct a large cupboard a near your kitchen as possible, line it with aheet or plate iron, pass a flue through the top of It, and keep this wine preBs at an unvaried temperature of ninety six or a hundred. Keep your Madeira In it, and by theBe'artiflolal means you will have your wine in drinkable order. Above all, never put yonr Madeira into a decanter it la little nhort of sacrilege. Keep it in the A RARE OLD CLOCK Once tbe Property of a Queen but now in Detroit.

"Come with me fox a short walk Tve got something to show you," aald a well known citizen, who lives near the Spring wells junotlon, to a reporter for the Free Press, whom he happened to meet at the corner of Michigan and Vinewood avenues. Tho invitation being accepted, the pair walked south on Vinewood avenue to the first corner south of the new Presbyterian Ohuroh, and turning weBt stopped at a neat little cottage, the first house on the right hand Bide. In answer to a knock at the side door a tall, stalwart and Intellectual looking gentleman UBhered the visitors into his house, when the reporter wsb introduced to Anton P. Ekatrom, and tho chaperon remarked 11 We have oome to take a look at your clock." Mr. Ekatrom, who is a young Swede, speakB English very correctly, and withal was very courteous and hospitable.

Remarking It is a family heirloom which I value hiKhly." Mr. Elkstrom exhibited a clook about seven feet high, tho frame being of antique pattern The works, which were opened to view, are made of brass, and as far aa oould be judged by a layman, ahow no evidenoe of wear. The dial ia of silver with the flgureB in black enamel, and above the dial la a silver disk on whioh ia enameled the name of the maker as follows: Joachim Pukasoa, Prague, Anno 1681." At each corner of the dial plate are brass scrolls whioh include in their design two cuplds supporting upon scepters tho royal crown of Sweden. What is the history of this rare antique asked tho reporter of Mr. Elkstrom.

It was.bought in the Eighteenth Century by my great great grandfather at a public auotion of somo of the household effects of Queen Christina, and it has been in our family ever since." Can you prove that Yes, indeed, for I have the documents whioh have been preserved by my ancestors, and whioh have boon handed down to me." How is it proven that the dock waa onoe the property of Queen Christina?" "We have regularly designated places for auctions in Sweden appointed by the government where accurate records of all sales are kept. In Stockholm I can find the certified records of all auotion sales held there during the past S00 years, and among them are the records of tho various auction sales of Queen Christina's property," Why was her property sold at auotion 11 Because she left the Lutheran Ohuroh and became a RomanlBt, At what do you value the oloak I was onoe offered $600 for it by the directors of the Stockholm Museum." is It for sate 7" asked the reporter, and as he did so he observed the fine featured, cultured looking young woman who had been introduced aa Mrs. Ekatrom (but who had said but little beoaueo of her lack of acquaintance with the English language) turn her faae to the window aa she ralaed a handkerchief to her eyes. At the same time the chaperon nudged tho inquirer and remarked in a whiBper ''Let up on that." Mr, Ekatrom replied that he might bo obliged to aell the clock, but that he hoped to be able to keep it, mfter which the visitors made their farewell salute and went away. Once In the street the chaperon said one of the saddest cases I ever saw.

Mr. Ekatrom is a graduate of the Stockholm School of Navigation, and his diploma from that institution shows that he graduated with honors, first In a class of eleven out of an original clasB of thirty six. Special merit oredits are against hla name in the branches of mathematics, astronomy, theology, chemistry and navigation. He also holds tho issued in their regular order as assistant engineer, first engineer, chief engineer, first mato and oaptain." "To sail on what waters "On the Baltic Sea and the North Sea, He also has first clasa papers as chief engineeresuedby the Bteam boat inspectors in this city, and a license signed by ex Mayor Thompson and ex Boiler Inspector Wray. He laughed as he showed the papers to me, saying as he exhibited his Swedish papers.

'It took me Beven years of Btudy to get these, and I waa obliged to learn how to build a steam engine as the first Then showing kls Detroit papers, he added: 'These I got in about half an hoar after an examination which hardly had a beginning uHow does suoh a man chance to be in Detroit stranded, with a wife and three children 'He waa one of a colony of immigrants 'who were induced to oomo over here to Bettle in Fresque Iele County by the representation of beautiful farm lands and high paying positions, Ekatrom was promised a salary of $250 a. month to take charge of a maohlno shop, a dry dock and a line of steamers ho waa to be tbe general superintendent. When they got here the promises vanished and thoBO who could get back went. Ekatrom came here." "What has he been doing "He has been at work for Frank Klrby, who can tell you all about his ability." Detroit Free Press. THB INSTABILITY OF PIGEONS.

Pigeons are among the most peculiar of birds in their habits, one characteristic being that they take up with strange pigeons, and will fly away, one or two at a time, with the stranger, until the whole flock has moved to new quarters and new masters. Another peculiarity la that the male bird will sit on tho eggs the aame as the female, and furnishes half of tha food for the young, Tbe common pigeon la undoubtedly what was known to the ancients, and Ib the Biblical dove whioh waa Bent out from tha ark and returned with the olive branch. An interesting fact concerning pigeons is that they drink like cattle with long, continuous draughts without raising their heads. Another thing Ib, they feed tneir young with the white enrd like contents of tbe orop, the male being even better supplied with this tender food than the female. This la known as pigeon mlktPi(tiburg Dispatch, A COUPLET IK MEM OUT OF WILBUB.

PEARLS IN MUSSELS. The Gem of tho MoIIumK. Scientifically Viewed There is no calculating when a mussel will or will not oontaln a pearl or when the pearl will be of sufficient value to return a fair day's wagea for what the gem seekers consider a fair day's work. About one in fifty or sixty Is Bald to reward the toiler, but, as a rule, the pearls are small, dark, and are only "seed which fetch a low price in the market, where they are bought chiefly for the purpose of placing; at the back or other concealed part of Orient pearl ornaments. Some of the better specimens will, however, bring from five pounds to ninety pounds the latter possessing a pleasing! pink hue.

which is permanent. Necklaces composed of this valued variety may now and then be seen iu the jewellers shops of Edinburgh, and Glasgow, priced at from three hundred to four hundred pounds. One pearl In every fourteenth or fifteenth shell la commonly eaid to return a profit, and it is affirmed that those from shingly beds, or from tbe vicinity of fords where tbe sand Is occasionally disturbed by horses or cattle hoofs, are most fruitful in tho excrescence for which the mussel is esteemed. Wrinkled shells, whioh presumably have been dlf turbed In early life, are also considered by the mussel gatherers as moro likely to contain pearls than those with a smooth extorlor. This is only in accord with wbat we know "of the mode in whioh pearls are formed.

The Interior of many shells, tho famous Orient pearl oyBtera and the fresh water mussel or Unio Margaritif era Included, is lined by a thick layer of the glistening substance known aa nacre, or mother of pearl. This calcareous matter is identical in composition with pearl, and is deposited wherever any irritating sub Btance, like a grain of sand, or a bit of foreign matter of any sort, finds an entrance into the body of the mollusc and cannot be extruded. Then, yearly, as tbe nacreous coat Is deposited on the Bhell, the irritating particle receives Its share until It increases in size and be oomes a poar, the "water" aud Bbape of which depend entirely on the accidental manner in which the 111 my layers have boon superimposed. So well is this rationale of pearl formation understood that the Chinese have for ages forced; one species of freBh water mussel to produce pearls by inserting between the ehell and the "mantle" of the molluso either small leaden shot or little spherical pleoeB of mother of pearl, which iu time receive a nacreous covering and reBemble the artlole they are intended to simulate. Small images of Buddha covered with naore are also another outcome of this art There is, therefore, no reason for supposing that if the pearl oyster and the other species of mollusca formingrpearls were kept in aquaria under fitting conditions the costly gem could not be produced artificially.

Indeed, Linnaaua suggested to tho Swedish government that by inserting a "grain" of sand through a hole bored in the shell of the river unio, so as to afford a nucleus for tho disposition of nacre, this end might be gained. The experiments made proved the practicability of the theory, aud secured for the iuventov a money reward and the rank of nobility which his fame aa the "Luther of Natural History" would never have obtained for him from the unappreclative Swedish courtlerB. By and by, no doubt, some shrewd pereon will put this or a similar plan into operation, and when there Is a prospect of crystallizing carbon Into diamonds find his profit in tbe undertaking, so long as he keeps his proceedings to himself, and does not overfiood the market with the produce of his pearl farm. London Standard. ASCENDING MOUNT EARNSLAW.

Reaching tbe Iligbewt Poiut Ever Attained by Man. We publish particulars of a recent very suo ceBsful BBcent of the celebrated Mount Earnslaw glacier, New Zealand, made by a Dune din tourist, who reached a greater height than that attained by the Rev. Mr. Green and his Swiss guides. Of the latter part of the climb the tourist says 11 A thousand feet on an incline of about one in two is no joke, and were It not for the fern with which the mountain side is covered I doubt whether we would have beeu able to get up at all.

The mountain vegetation stood us in good stead, and clutching tho silvery tussocks, known as enow grass, we made our way up. For about five hundred feet we paBeed through a belt of large birch trees. Beneath our feet lay tbe leaves recently blown from trees and not yet withered, tbe whole forming a beautiful springy carpet, quite a treat to walk on after about a couple of hours' toiling over rough surface, through fern and snow graBa. Such a path was, however, too good to last long, and our shady belt of birch trees came to au abrupt termination right under a high lodge of rock, which appeared more difficult to climb than the one we had previously encountered. We traversed a dried up water bed for some 800 feet, avoiding the prickly speargrass which proved a great source of annoyance aB much as possible.

Here we gotour first view of tho beautiful mountain lily, with its Baucer shaped leaves, which made very suitable drinking vessels. The mountain at this part was thickly covered with the lilies. A glance at the barometer showed us to be 3,600 feet above the level of the lafeo. Climbing round a steep ledge of rook we readied comparatively easy slope, thickly covered with the ever present enowgraaa then over two gullies, the sides of which were plentifully bestrewn with Blaty rook, which, rolling down the declivities at every Btep, made it particularly llvoly for the man below. Then we scaled a grassy saddle, and fondly hoped wo were near our destination.

Such, however, was not the case, though a glimpse of the snow 500 or 600 feet above us urged us to redoubled efforts up an almost perpendicular incline. After half an hour's really hard olimblng we reached the snow. It was plentifully covered with the red lichen, which at the distance made it appear as if besmeared with blood. Bight ahead towered the white dazzling peak of EarnBlaw. No man's foot had ever trodden his snow capped summit, and to all appear a nee a no man's foot is ever to do so unless he reaah it In a balloon.

But we had not muoh time to muse on the beautiea of the scene, so we plodded along, and at length reached the saddle right under the huge glacier itself. And what a Bight Milea and miles of solid ice towering hundreds and hundreds of feet above ub, while every few minutes mas bob of detached ice many tons In weight went thundering and crashing down the mountain slopes into the valley below. It was indeed a graud and awful soene, and its ImpreBslveneBs came home to our minds with full force. We bad reached a point 6, 700 feet high, and the cold was Intense, so we began to havo Berious thoughts of" starting for lower and more congenial climes, Two thousand feet below ub the guide pointed to the spot where Rev. Mr, Green, the Swiss guides and himself were overtaken in a anow storm last year and forced to retire.

Then, content with having reached the highest point scaled by any tourist, we commenced the descent Otago (New Zea land) Times. Ono of the Oldeut iu the World Works of Leonard LimouNiii The Renaissance enamels of Limoges in general, and of Leonard Ltmouain In particular, must, although during many generations they Bufferod under a curious depreciation in prlco, continue to be precious and eagerly Bought for, for the simple reason that "grandes pieces" of thla wonderfully beautiful ware are exceedingly aoarco, and that it was precisely in 1555 that his rare talent had reached Its acme. Enamelling is one of tho oldest arts in the world but that whioh may be termed painter's enamel, or enamels executed on a single surface, Instead of incised surfaces, Ib a distinct outcome of the Konnaiasance, and was provoked by the desire to possess imperishable reproductions, for decorative purposes, of. the great works of art which had been painted in Italy by Leonardo da Vinci, by itafaelle and their successors. The movement began in the first years of the Sixteenth Century, and among tho first promoters of the now process waa a glaBB painter of one of whose masterpieces pieces, executed for the poet king Bone, of Vaudemont and Lorraine, and dated 1503, la now in the Gluny Museum at Paris.

Iul632 Francis I. of France, who, with all his faults, waa aa magnificent a patron ot the arts as our Charles I. was was afterward to be, established a mauufaoturo of enamels at Limoges, the direction of which ho intrusted to Leonard, called LImouBin," or "Limoslu." Thla artist, by express directions from his royal master, procured from Italy aoourate copies of the best works of Bafaelle, Giulio Romano and Pinnaticcio, and he also had recourse to the great drauhtsman aud Bculptor of tbe French Renaissance, Jean Cousin. The earlier works of Le Limousin had been medieval and almost Byzantine in stylo; but the ooutomplotlon of the Renaissance models sent him from Italy led him to Imitate the purer and more correct forma of revived Greok art. His mode of treatment waH essentially his own.

The general effect of bis work was brillant, light and harmonious, relieved and cheered by bright eky blue tints and turquoise blue sparkling on a shining ground. He was specially distinguishable by a tint of bright yellow which ho introduced into the hair of hia personages and by pink and limpid flesh tints, whioh added to the feeling of delighted surprise excited by his enaiuelB, the etfeot of which has been compared to the chameleon like brilliancy of shoteatin. No ono knew ao well as he how to make touches or gold with which to brighten the effect of his medallions on a black ground. During hia years of active life, his productiveness vaa astonishing; but hia later enamels, which come down to 1571. Bhow the marks of an aged and tailing hand.

Yet, notwithstanding tho multitude of dishes, vases, ewers, goblets, portraits and plaques in grisaille, cupa and bowls, Bigned with his well known monogram of sometimes accompanied by a fleur de tys, the more Important pieces of "The Limousin" Boon grew rare. Many of hia works have mysteriously disappeared. A large proportion of these vaniBhsd enamels wero, in all probability, melted down during the stormy days of the First Revolution In France, the perpetrators of theaota of Vandalism being undor the impression that the onamolB were painted on gold and silver plate, whereas, ia the great majority of instauces, a substratum of copper was the material used. A very Blngular fata overtook no fewer than a Bcore of enamels ou which he had moat sedalounly labored. Francis I being desirous ofdeoorating the saloons of his newly erected Chateau de Madrid, in tho Bois de Boulogne, with the most eplendid specimens procurable of Limoges enamels, commissioned tho Limousin to paint twenty pictures of the extraordinary dimensions of five feet in length by four feet in height, illustrative of the heathen mythology.

Twenty years were spent by the mas tor enameliat of Limoges and his pupils in execution of these pioturoa but Francis died In 1674, and not ono of the twenty enamelled pictures was ever delivered. They remained In the possession of the heirs of Leonard Le Limousin nutil tho outbreak of the revolution a period of moro than two hundred years, and a French critic, writing in 1810, stated that tho twenty enamels of extraordinary dimen BionB were purchased In 1803 by a Milor Anglais, who Bent them to England. Where are they and how many guineas a piece would they bring were they put up to pubho auction 1 London Telegraph Under authority of an act of the last Legislature the bodies are being removed from an old burying ground at North Abington to cemeteries in other parts of the town, and some queer epitaphs are coming to light. One of these 1b somewhat of a reflection upon tho attendant, aa follows: Here Wilbur lies our Joy and pride He had tho dootor, and then he died." Boston Transcript..