Long Ago.

Waikato Times, Volume XXIII, Issue 1899, 6 September 1884, Page 2 (Supplement)

Long Ago.

I sit beside the sinking flro, Watch the weird faces in its glow ; All through the night I should not tire — But they hava faded,Uong?ago. Ah— dust to dust ! — the last repose— Ashes to ashes I—•welt1 — •welt I know How surely this hath been with those, Those whom I loved, so long ago. How surely thia with me will be 1 From every petty joy and woo, From fancied slight, from jealousy Made free and safe— ah 1 long ago. And yet may some things with "us stay— As, on the waters, lilliea blow In white and green—just as they lay In white and green, ao long ago. 'Tis pleasant now to think—" Perhaps In Memory's light one's face may glow," " Out upon Time t " — for all things lapse In that sad, dreary long ago. Bai when I'm dead, don't thou forget— Thoa whom I used to treasure so ; Yet may one tear thine eyelid wet, Because I loved thee — long ago 1 — Temple Bar.

Tins principle^ ensilage has, 'after a manner, been applied for some yeara to fruit by the jam-makers. In yeara of plenty fruit is reduced to pulp, and can in this state, if the air is carefully excluded, be made to keep well until a time of scarcity occurs. Large quantities of apricot pulp finds ita way to this country from Fiance, and realises a^ good price. In America a clever plan of rapid drying and evaporation of tb.3 watery parts of fruit has come into vogue, and this industry gives employment to many workers. A stove constructed for the purpose costs about fifteen pounds. It is portable, and is used in many districts far from towns where ;there is not a ready market for fresh fnnt. Aa the water slowly evaporates, the acid and starch in the fruit undergo a chemical change, and grapesugar is formed. When placed in water, these dried fruits once more swell up to their original volume, and are in every respect like fresh fruit, only that they require, when cooked, but half the usual quantity of added sugar. All kinds of vegetables can be preserved by this process.

Mcch attention has of recent years been called to the neglected art of Irish lace-mak-ing. The beauty of design and carefol execution of old specimens of Irish lace contrast very remarkably with modern productions, which are too often coarse and inartistic. An Exhibition held last year at the Mansion House, London, and another still more lately at Cork, have to some extent aroused popular interest in this moat beautiful class of work, and have given some impetus to the Royal Irish School of Art Needlework. In addition to the labors of this self-supporting society, which is doing its best in the dissemination

of good patterns and the employment of trained teachers, South Kensington has sent one of its emissaries, in the person of Mr. Alan Cole, who has made lace-work his partioular study, to lecture throughout the country. This gentleman is now in Ireland, travelling about the country wherever his presence is required, and teaching th 6 application of artistic design to the tedhnical requirements of the beautiful fabric.