Tell Me, Where is Culture Bred,'In the Heart or in the HeadT}
The longing for "culture" am long people who don't know whet means "seems really phenomenal. Our eduention in. schools and college, is carried to re rage intelligence cat quite out of proportion to the wea take of it, and culture—that sesame words to the modern woman—is supposed to curry on where educa stops.
Apparently, everybody who clamours for it wants plenty of it and generally wants that plenty a good deal for popular effect. Like the bills of fare in our hotels, where if only adequate dishes for an excellent dinner were listed the great Public would feel itself defrauded, 0 the means of culture must show many and varied subjects, lavishly Presented, to secure favour. Not that the great public understands cultivation, any more than it appredates what good eating is, but. it enjoys feeling that an. extra. ordinary amount of rich food and Knowledge may. be had for money and, plus a little time for digestion, that either becomes an everlasting asset, Of course, this is but falsely true, Not what we manage to tuck away at any one meal, or even series of meals, for mind or body, makes real nourishment, but what we assimilate day by day through years. To change the metaphor for the sake of quoting that admirable French sentence about cultivating one's garden, it is the soil that counts, not the seeds scattered. All the the Victorian era, no matter huw modern are the inferences to be drawn from her example) "but, solely because a conscious want told her it would be of interest to hers Tims, whether it bore immediate fruits or not, what she learned passed at once' into her came part of her being perfect description of culture-—self-improvement for pleasure in knowledge. Further, if Bacon has readers to-day, they will tied im his essay on "Studies," here and there, these enlightening sentences, "Studies are for delight," he rays, for ornament and for ability. Thei fehiet use for delight, is ness; for ornament, is in discourse. To spend too much time in studies the sccnis to deplore; aiid to use th much for ornan.ent—which is what the superficially clever find it hard not to dom, ing caus "affweta~
Read not to contradict and he goes on, "nor {0 believe and teke for granted, ner 19 alk and discourse, but to weigh il consider, Some ves are to Lo tasted, others to be swallowed, and some few to be chewed and lectures, discussion classes, reading and talking clubs in the world can't make a fine, mental garden in poor earth, nor, indeed, in good earth in short' time. Some of us wonder whether anything in the way of Intellectual growth can be attained without leisure (of which there is Retting to be very little about the agitated globe), and, while We all admit that certain abilities may be 20 forced as to show amazing results along specialized lines, such outstanding bean stalks of success can not be described by the word culture of cultivation. Cultivation is. spasmodic upshot, no grand orcational blossom; it is the whole deeply dug and finely flowering enclosure.
The brain capable of intellectual appreciation is built up ike Giaconde's beauty, "little cell by little cell." Te must have a habit of mind toward knowledge and attainment; it must live in an atmosphere resulting from love of learning for own sake. Roughly speaking, wha: we are able to enjoy by ourselves should be our measure of culture, no matter how much pleasure we derive from association with people of kindred mind and taste. The woman who reads widely because she loves reading is cultivated in all her chosen subjects. The woman who reads only because she wishes to discuss some particularly ise cussed book may be proving that she has cleverness and knows how to vse it when occasion demands, but the test of her culture would be in her private desire to add the knowl. edge of that book to her individual store of knowledge. The collector who collects for himself, and the collector who buys to dazzle and who sells for profit, are illustration of culture versus cleverness.
Mallock says of some heroine of his—"Whatever, therefore, she had tried to learn she had tried to lenin not because it was considered by others an, article essential to a deevrously upholstered mind" (one can see that this Indy belonged to digested." And he continues to enlarge upon this idea more in detail till he comes to the celebrated and often-quoted words: "Reading mae Keth full man; conference x ready. man; end writing an exact man," with the reasons why:
All or any of the tastes we hold dear and take an interest in one larging and enriching are our cul~ tural equipment. We needn't be proficient in their practice to qualify, but we must love them witty 'a certain degree of learning, Wo needn't actually play upon any instrument to be mucieans, nor ply the brush to have a knowledge of painting, nor have written books to be great readers, nor built houses and planted gardens to appreciate beautiful architecture and exquisite surroundings. But, in all that pertains to these, We must have taken a real interest; have Tearnod about because a cone scious "want" suggested that their "delight" should "pass into our lives and become part of our beings."
One tees here the need of leisure, perhaps even of inherited Backgrounds of taste and studious me terests, though there may be garded rather us aids than actual necessities, But, however arrived at, culture is no' easy mastery of popular topics, no hasty studying of discussable' books, no perfunetory attendance of any sorts of in: tellectual classes. A desire 4 sharpen perceptions amd increas thought ability is good, and every' fine new impression we reco: ve helps ux to more fine impression The wish to improve our minds fa grand wish, though it must not be taken for granted that the wish can be gratified by a little outside scratching of the surface. Our French quotation, "Cultivate your garden," means more than that; and, if we may venture to add to it, we should say, "Remember to cultivate it for yourself rather than. than for the market, if it is to a real asset."—"Vogue." diners still cling to the iden of a thickened gravy for game. In this case the stock should be prepared with a brown roux, using the proportions of one ounce each of butter and flour to every pint of stock. Bake or fry the butter and flour together till brown, put, this roux into a stewpan, and add the stock by degrees. Cook gently until the scum has been all thrown up, and the gravy is smooth. Flavour as for thin gravy.
To roast the bird tie over the breast a good slice of fat bacon, and cook for about 40 minutes, but this time may vary somewhat according to the size of the pheasant. Baste constantly with beef dripping. jor butter—margarine should not be used—and brown all over. Just fbeforo it is cooked sprinkle the breast lightly with flour, then baste thoroughly, and return: to the oven in order to cook the flour. This: ie! called "frothing up," and adele flavour to the whole." Dish on a bed of fried crumbs, and garnish with Straw potatoes, bread sauce, and the gravy, a8 described, must accompany roast. pheasant." Straw Potatoes should be cut very fine and Fried crisp in boiling fat. Nothing etracts so much from the accom=
Peniments. of roust game Serving of. flabby, pale-coloured potatoes. The bread sauce mont be handed ina sauce-boat. Many recipes, are given for making this Sauce, but itis useful to remember that "the milk used should" delicately flavoured with onion, that the bread should be at Tease tone day old, and be made into fine even crumbs, that the sauce should erally seasoned with al a venue. papper, and. that umber grand mace should be introduce joo wie dlecretion 7a.
Text read from the printed page and cleaned; old type leaves the occasional error.