Various

“ Esther stood the comparison better, for though her long face had no pretensions to beauty, it was thoughtful and interesting in expression. There was no question which was most charming to look at; but if it had come to a choice of a companion, an intelligent observer would certainly have decided in favour of the Vicar’s daughter. Esther’s face was particularly grave at this moment, and her eyes met Peggy’s with a reproachful glance. What was the matter with the girl this afternoon? Why did she take up everything that Rosalind said in that hasty, cantankerous manner? ”

“ There is everything by turn that is beautiful in its season; the lovely herbaceous border, the standard rose-trees, the sheltered bed of lilies of the valley, the peaches on the warm southern wall, the ferns waving in feathery profusion in the cool corner near the well—all that the garden can produce for delight to the eye or for food is there. The ground is not given over exclusively to one flower, one vegetable ”

“ The girl does not take to sewing and the baking of bread and puddings; she is always wanting to get hold of a book—never so happy as when she is reading. Or the boy is always poring over the mysteries of fern and flower—never so happy as when he is afoot to secure some fresh specimen. People of culture would foresee that the one may be a student, the other a botanist, in days to come, and, while of course insisting that practical duty is not selfishly overlooked, they would try to give scope for the individual taste. ”

“ Peggy pressed her lips together and bent doggedly over her writing. She had not progressed with her work as well as she had hoped during Rob’s absence, for her thoughts had been running on other subjects, and she had made mistake after mistake. She must try to finish one batch at least to show him on his return. Unless she was especially sent for she would not go downstairs; but before ten minutes had passed, Mellicent was tapping at the door and whispering eager sentences through the keyhole.
“Peggy, quick! They’ve come! Rosalind’s here! You’re to come down! Quick! Hurry up!” ”

“ I admire small women,” said Peggy promptly, seating herself on a corner of the window seat, and staring critically at the tall figure of the visitor. She would have been delighted if she could have persuaded herself that her height was awkward and ungainly, but such an effort was beyond imagination. Rosalind was startlingly and wonderfully pretty; she had never seen anyone in real life who was in the least like her. ”

“ She sees how ineffably small such things are, and she sees them in this light because she has the width of vision which enables her to discern the meaning of life as a whole. Those whose eyes have once been opened to the beauty and pathos that lie around their path, even in the common round of daily duty, do not notice the dust that clings to their shoes. ”

“ Culture is something more by far than mere instruction, though instruction is a means by which it may be attained. Bearing in mind our simile of the garden, we are led on from one thought to another.
It was a very wise man indeed who pointed out that, even as ground will produce something, “herbs or weeds,” the mind will not remain empty if it is not cultivated; it tends to become full of silly or ignorant thoughts like “an unweeded garden.” ”

“ People without culture would set the whole thing down as laziness and vagabond trifling and “shirking,” to be severely repressed. Sympathetic insight is one of the most valuable attributes of culture; valuable all through life, especially when dealing with others.
But we can imagine that the reader may be thinking rather hopelessly, “It is not necessary to preach to me on the advantages of culture; I am fully convinced of them; but all you say makes me hopeless of ever attaining such a degree of perfection. In fact, I can see culture is not for me at all, and I must just go on as I am.” ”

“ I am very careful of her diet, and my maid understands all the new skin treatments. So much depends on a girl’s complexion. I notice your youngest daughter has a very good colour. May I ask what you use?”
“Soap and water, fresh air, good plain food—those are the only cosmetics we use in this house,” said Mrs. Asplin, laughing outright at the idea of Mellicent’s healthy bloom being the result of “skin treatment.” “I am afraid I have too much to do looking after the necessities of life for my girls, Lady Darcy, to worry myself about their complexions.” ”

“ The person who taught me to make the best of porridge was an Irishwoman, and her method was to stir the oatmeal into the pot containing the boiling water, which must be bubbling fiercely, and must also have been salted. The oatmeal she sprinkled in with her left hand (having the oatmeal close to her) and stirring all the time busily with her right hand. Long experience will tell you how thick to make it, and it wants at least half an hour’s boiling to cook it properly.
But the most delightful form of gruel is that made by a Scotchwoman with milk and not water; and this needs well boiling too. ”

“ It was a shorter concert than usual, and as they were slowly making for the door with the rest of the crowd, the old man said to his young friend, “Can you come home with me to-night, my dear boy? I have something more to say to you, and I cannot say it here. I do not think it will make you very late.”
“I shall be very glad to,” replied Herbert, “and very glad to hear anything from you. You are the only person in the world to whom I can go for advice about music. It is very good of you to take so much interest in me.” ”

“ It was an exciting moment when the day arrived for us to move from our little house at San Miguel to the barn at the ranch. A removal is a very different matter in this far-away corner from the same thing in any more settled part of the world. Looking back to the old life in the beloved old country, I find I have an almost sentimental regard for the strong, well-trained men who come and help so splendidly at such times. ”

“ Porridge for breakfast is known in other lands as well as in Scotland, and is quite as well liked, particularly when a generous larder affords cream in thickness and plenty. But to be a true son of Scotland you must be above such frivolous additions. The kernels or grain of the oat, deprived of the husks, are called groats, or grits; and in old days they were used entire in broths and soups, like hot barley. When bruised you will recognise them very well, as forming part of a sick folk dietary. ”

“ Oatmeal is richer in oily, fatty matter than any other cultivated grain, and its proportion of proteine compounds exceeds that of the finest wheaten flour. Although so nutritious, it cannot be used as a substitute for flour; the peculiar character of its gluten preventing the meal being made into fermented bread. But in other forms it may be made into very pleasant food, such as biscuits, gruel, oatcake and porridge. Oats are a natural grain in England, and are cultivated at less expense than wheat. ”

“ The art of stencilling is in getting sharp, clean impressions, and this can only come of care and taking time. On no account get the colour too thin. It should be of such a consistency as will enable you to knock it out of the brush with slight exertion. If too stodgy thin it with a drop or two of turps and linseed oil, and then mix with palette knife, but on no account get turps into the stencil brush or you will get very bad impressions, for the colour is sure then to run under the stencil. ”

“ In Scotland the thick cakes of oatmeal are called bannock, and the thin ones cakes, and in the farm-houses a great number are made at once and stored on a rack close to the ceiling, where they will keep for a long time if quite dry. When needed, they are crisped before the fire and slightly browned.
Bread is also made of oatmeal and wheat flour; also oatmeal and rice. Take a peck each of flour and oatmeal and half a peck of potatoes, peeled and washed and boiled. Knead into a dough with yeast, salt, and warm milk. Make into loaves and bake as usual. Rice is made in the same manner. ”

“ An oatmeal hasty pudding also comes from Yorkshire. Beat the yolks of two eggs with half a pint of new milk, cold, and a little salt. Thicken this with fine oatmeal, and beat to a very smooth batter. Set a pint and a half of new milk on the fire, and when it is scalding hot pour in the batter, stirring it well that it may be smooth and not burn. Let it be over the fire till it thickens, but do not permit it to boil, and the moment you take it from the fire pour it into a dish. It is eaten with cold butter and sugar, and either a little lemon juice or vinegar. ”

“ A porridge of rice and oatmeal was once very popular amongst vegetarians. It was made by boiling eight ounces of rice in a pint of water, and as the water was absorbed, gradually adding two quarts more, also add half a tablespoon of sugar and some salt, and lastly stir in eight ounces of oatmeal, and let the whole boil for twenty minutes. If it be liked sweet, add two ounces of sugar, but if savoury add pepper, salt and some onions boiled and chopped. ”

“ When we observe this sort of thing in a woman, we always know she is not “to the manner born.” So when we hear people declare, “I am afraid of So-and-so because she is so clever,” we feel that, if there is ground for their fear, there is something defective in the clever one’s culture. ”

“ Again, in a well-ordered, cultivated plot of ground we have what is useful as well as what is lovely. In culture, not only the acquirement of “useful knowledge” plays a part, but the storing of the mind with what is beautiful, the development of taste in all directions. ”