It could be apurcmriately styled a muitum in
parvo. There is tno lovliest little sideboard,
with a white marble top. and mirror* behind it
that one would find in a magnificently ap
pointed dwelling; a handsome nil ver service of
piate: a silver coff«>e urn aud chafing dish
combined, and tho most ingenious arrangements
of drawer*, ice-chesi *nd bottle-box ever socn.
The car, with all its appointment, cost a trifle
over *15,000, and the convoy—if such a term is
allowable—is to run betnuen New York and
Washington and Florida, aud on the Atlantic
coast Unas.
Introducing You to Oleomarrnrlnr.
Caroline H. Dall in Boston Transcript
Now, no parson with keen sense of taste can
can be deceived about oleomargarine. Butter
is pure oU. Put a little in a warm place, and
see how quickly it liquefies. If tho tempera
ture come* close to boiling, tho butter is “oiled,”
and unfit for food. Try the samo experiment
with oleomargarine. It will not harm it, and
you will find it difficult to melt it if you drop
it in boiling water. It will dissolve like tallow,
not like butter. It also cuts like tallow, with a
sort of metallic glint Oleomargarine, if ‘•fla
vored” with true butter and made into “printe,”
always keeps the print in the original clear
hues. You can handle crushing it.
It seems as if it had just come off ice.
