Sketcher.

Alexandra Herald and Central Otago Gazette, Issue 386, 1 October 1903, Page 2

Sketcher.

OLD POSTAGE STAMPS. MOSCOW there are innumerable used d|\)|p stamps of the lower values which ylgwk are Hofc marketable, and these may be turned to good account in one or other of the following ways, The common foreign varieties are useful on account of their pretty colouring, and may be bought in large quantities in collecting a Btock of the present English used penny stamps, or j even of the older penny reds, most of which are of little value to collectors unless marked with plate-numbers denoting their worth. Stamp-snakes are undoubted curiosities, and usually sell well at bazaars. They cost next to nothing to make, but require care and neatness of execution, and also a little ingenuity to represent them in as realistic a way as possible. They take some time to-make, and may be proceeded with from time to time, according to the stock of etamps in hand. About, four thousand stamps will be needed for the snake's body, and two thousand for its tail. If you possess a few friends to help you in collecting this number, it will be easy to acquire your material. Your patience will be exercised, however, in the Eext step of the work, which consists in slightly rounding the four corners of each stamp. Then they must be of the same dimensions, and rounded cff at the corners to about the same degree, that the snake's body may be symmetrical. Thread the stamps on strong tbread, piercing them in the centre, and packing them closely together, To construct the head, shape two pieces cf cardboard and cover them with dark velvet, green beisg the most suitable colour. The upper one should be slightly padded with cotton wool before the velvet casing is pat on. The eyes may be represented by beads, or worked with coloured silks, whieh will also serve to denote markings and spots on the head. Bed or dark pink flannel will represent a tongue, as it is impossible to be faithfully accurate in all respects. The tail stamps may be Bligbtly Bmaller in size than those of the body, but should be proportionate; - If liked, the tail may be covered in dark green velvet to match the head, and this may be worxed with spots or stripes in coloured silks. A narrow braid may be used to outline the edges of the jaws, but an ingenious worker will devise her own original effects. Another ornamental use to which unused stamps may be put is the construction of quaint-looking designs resembling mosaic work. Wooden stools and occasional tables may be bought very cheaply, and, if the stamps are arranged on the surfaces of the articles, stuck on with gum, and when dry, varnished with one or two coats of colourless varnish, the effect is surprisingly good. Oblong stamps are very serviceable for the purpose, as giving a bolder appearascs and more marked outline of pattern. An oblong table covered in this way with the cheap Colombus stamps of recant American issue looks particularly well. The legs of the table or stool may be similarly decorated, enamelled, or stained with a wood varnißh stain, and if a rim or border of this latter type is placed cutside the stamps on the top of the pieca of furniture, the general effect is much improved. Gold paint may bs used in out'ining with picturesque results.

Many commonplace vasas, Jugs, and ev6n flower pots lend themselves well to a similar method of decoration, and no one would recognise the erstwhile homely article under its brilliant robe of many colours. Various devices suggest themselves, and practice will indicate others. It is fascinating work for dull days, especially if one aims at originality. The easiest way is to cover the whole surface of the article with stamps placed anyhow, overlapping one another, but they must not be arranged in too thick a layer, or the outline of the vase will be blunted. A pretty way is to form a background of one colour, and arrange thereon groups simulating sprays of flowers. These may be represented by stamps cut to the required size and shape, Plates or plaques look very effective decorated in this way, and at a little distance resemble old china. A background of a light colour may be dotted over with just the heads cut from all varieties of stamps. The common fifteen oantimos French stamp affords a very pretty blue for backgrounds or massed colouring. Borderings of thi3 ' species look well, the centre being a bright spot of red, yellow, green, violet and bro«n stamps judiciously mixed and placed. Tin boxes that have held tobacco may be so transformed by applications of stamps that they positively improve one'B toilet table and add to its attractiveness, while serving as pin trays or hairpin boxe?.

The lettering must, of course, be covered, but the other parts of the boxes look well enamelled, or may even be left in their ordinary state. It must be remembered that in all this kind of decoration, the least possible application of thinnim gum should be made, as the stamps will otherwise become saturated, and will not dry thoroughly enough to receive the varnish only on their faces, thereby losing the glossy effects which koep3 off future dust and gives them a brilliant look.

Pretty candle-shades may be made by cutting cardboard into fanciful shapes, such as buttetfiios or birds with cutstretched wings, and covering the surface with bright coloured foreign stamps. They are cheap and (ffectivo, and quite easily made. Hand-screens may be made by overlaying penny Japanese fans in a similar way, while effective fireplace boards for summer decoration may be cut to fit the openings for the grates, and covered with a well-arranged collection of used postagestamps. ,

Beat the eggs till light, then add the sugar, milk, and grated nutmeg; stir well. Pour into cnpß, stand these in a pan of boiling water; then put the pan in the oven and bake until the custards are set. When done take the cups out of the water, and leave them to get cold. Serve in the cups. APPLE. CREAM. | Required: One and a half pounds of j cooking apples, half a gill of hot water, two tablespoonfuls of caßtor Bugar, the rind of one lemon, and half a pint of good cream. •> Peel, core, and slice the apples. Pat them in a pan with the water, sugar, and lemon-rind. HARICOT PUREE. Bequired: Half a pint of haricot beans, three ounces of butter, six ounces of onions, two ounces of lean hem or bacon, two quirts of white stock, two tablespoonfuls o? crushed tapioca, two tablespoonfuls of cream, and salt aid pepper. Soak the beans in cold water overnight. Melt the butter in a. clean, bright pan. Slice the onions thinly, add them and the ham, cut in small squares. Pry slightly, but do not let them brown. Strain the beans from the water and add them Stir all these over the the for five minutes. Next pour in the white stock. If you have none, use equal quantities of milk ard water, also a small bunch of herbs and a teaspooninl of celery seeds. Bring to the boil, and skim well; then boil gently till all are q aite soft. Rub the soup through a hair or fine wire sieve. Rinse out the pan, put back the soup, and let it reboil. Now sprinkle in the tapioca to thicken it Simmer, till it is quite transparent, about eight minutes.

Season carefully, and add the cream. Serve in a hot tureen, and hand with i neat croutons of fried bread,

If the soup is too thick, add a little more stock or milk.