All marketing should be done where
there is a quick and constant renewing
of the stock. In small stores goods fre
quently remain long on hand and de
oeriorate. Vegetables can scarcely be
bought too fresh, though there are a
few which do not deteriorate by keep
ing a little while. The same may be
:aid about fish. Poultry should al
ways be quite fresh. Beef and mut
ton require to be kept in a cool, dry
place for some days after kilitng oe
fore they are fit to eat. Veal and
lamb should be cooked when fresaly
killed.-American Queen.
SUMMER GIRDLES.
R: Ribbon One Laced in the Back and
Fastened with Tiny Bows in Front
a Favored Style.
A girdle that will be worn with
many a summer silk is the wide rib
bon girdle. Handsome pompadour rib
bon, maybe 12 inches wide, is shirred
in front and boned. This front is
fastened with hooks, which are covered
with tiny bows of narrow satin ribbon.
In the back tc!- girdle is slit open
and laced with ribbons, which are tied
in little knots. The effect is as pretty
as can be.
"One should mak:e half a dozen of
these laced girdles," said a girdle
maker, "for they are so necessary this
summer. One oaust have a cream col
ored one, trimmed with pale pink
satin bows, and one m±ust have a black
one, and, of course, an all white one.
Then there come the big flowered rib
bons, the plaid ribbons and the mar
,elous novelties which are worn this
year. They cost a great deal of money.
