•tot RURAL. NEW-YORKER 
593 
Directions for Knitted Bedspread 
Knitting cotton No. 8; lied Cross cel¬ 
luloid needles No. 1. 
Each pattern Calls for 24 Stitches. A 
convenient width is five patterns. Cast 
on 120 stitches, purl hack plain to be¬ 
ginning. 
First Iiow.'—Purl 2 together 4 times. 
With thread over as for purling knit 1 
over, knit 1 eight times, over purl 2 to¬ 
gether eight times. Continue widening 
and narrowing till within eight Stitches 
ll'are Pattern for Knit Bedspread 
of end. then purl 2 together four times. 
Second How. Purl back plain. 
Third Itow.-—Knit plain. 
Fourth How.—Purl hack plain. 
This completes pattern. Hepent from 
first row till desired length. Sew to¬ 
gether the strips (the beginning and end 
of rows makes pattern complete). 
Knited edge for sides of spread. The 
strips of spread form scallops, so knitted 
edge is unnecessary at ends. 
Cast on 4 stitches, knit lt> ridges or 
20 rows, cast ou 10 more, purl back 
plain. 
First How.—Kn. 1, as thread is hack 
of needle put thread over twice plain. 2 
together twice (which makes the fagot- 
Border for Bedspread 
ing) ; pi. 2, pi. 2 tog., o., kn. 1, o., kn. 4, 
turn. 
Second Row.—Kn, 4. pi. G, fagot. 
Third Row.—Fagot, kn. 10. turn. 
Fourth How. Same as second. 
Fifth Row.—Fagot,_pl. 2. pi. 2 tog., o., 
kn. 1. o., kn. 1, o., kn. 4, turn. kn. 4. 
Sixth Row.-—Kn. 4, pi. S, fagot. 
Seventh Row.—Fagot, kn. 12. 
Eighth Row.—Kn, 4, pi. 8, fagot. 
Ninth How.—Fagot, pi. 2, pi. 2 tog., 
o.. kn.. o.. kn. 1. o., kn. 1. n.. kn. 4. 
Tenth Row.-—Kn. 4. pi. 10, fagot. 
Eleventh Row.—Fagot, Kn. 14. 
Twelfth Row.—Kn. 4, pi. 10, fagot. 
Thirteenth Row.—Fagot, pi. 2, pi. 2 
teg. (o. n.) 2 times, o., kn. 1, o., kn. 3, 
o.. kn. 4. 
Fourteenth Row.—Kn. 4. pi. 12, fagot. 
Fifteenth Row. -Fagot, kn. 10. 
Sixteenth Row. Kn. 4. pi. 12, fagot. 
Seventeenth Row.—Fagot, pi. 2, pi. 2 
Block Pattern for Knit Bedspread 
tog. (o. n.) 3 times, o., ku. 1, o., kn. 1, 
o.. kn. 4, turn. kn. 4, turn. kn. 4. 
Eighteenth How.— Kn. 4, pi. 14. fagot. 
Nineteenth How. Fagot, kn. IS. 
Twentieth How.— Kn. 4, pi. 14, fagot. 
Twenty-first How.—Fagot, pi. 2, pi. 2 
tog. o. n.) 4 times, n. (without thread* 
overt, kn. 4, turn, kn. 4, turn, kn. 4. 
Twenty-second How.—Kn. 4, pi. 12, 
fagot. 
Twenty-third Row.—Fagot, kn. 10. 
Twenty-fourth Row.—Kn. 4, pi. 12, 
fagot. 
Twenty-fifth Row.—Fagot, pi. 2, pi. 2 
tog. (o. n.) 3 times, n. *, kn. 4. 
Twenty-sixth Row.—Ku. 4. pi. 10, 
fa"ot. 
Twenty-seventh How.—Fagot, kn. 14. 
Twenty-eighth How.—Kn. 4, pi. 10, 
fagot. 
Twenty-ninth Row.—Fagot, pi. 2, pi. 
2 tog. o. n.) twice, n*, kn. 4, turn, kn. 4, 
turn. kn. 4. 
Thirtieth Row.—Kn. 4, pi. S. fagot. 
Thirty-first How.—-Fagot, kn. 12. 
Thirty-second How.—Kn. 4, pi. 8, fagot. 
Thirty-third How.—Fagot, pi. 2, pi. 2 
tog., o., n., n*. kn. 4. 
Thirty-fourth How. — Kn. 4, pi. G, 
fagot. 
Thirty-fifth Row.—Fagot, kn. 10. 
Thirty-sixth How.—Kn. 4. j>l. 0,»fngot. 
Thirty-seventh Row.—Fagot, pi. 2, pi. 
2 tog., o., n., kn. 4. 
Thirty-eighth Itow.—Ku. 4, pi. 5, 
fagot. 
Thirty-ninth Row, —Fagot, kn. 9. 
Fortieth Row.—Ku. 4, pi. 5, fagot. 
Repeat from first row. It will take 
five strips from ordinary width bed. 
After strip is the right length cast off 
10 stitches, knit 30 ridges, sew around 
end to finish, 
Block Pattern Spread. Twelve 
stitches form pattern; a desirable width 
for strip is 144 stitches. Knit 0. purl G 
alternately across for eight rows, then 
purl G, knit G. eight rows till the de¬ 
sired length. Sew strips together and 
finish with knitted lace edge. 
MBS. ADDISL. HATCH. 
Lavender in the Garden 
I wonder how many housewives grow 
lavender? It is so easy of culture, just 
as simple as any other garden seed. but. 
it has a two-fold yield. In the Summer 
it is a lovely little hush.v plant, and in 
the Winter, when it. is dried arid put at 
the very bottom of the linen do set, one 
has the scent of Spring sunshine in one’s 
linen. Every bit, of the plant, blossoms, 
leaves and steins, may be dried, crumpled 
up and put. in a cheesecloth bag for the 
household linen, or just the blossoms dried 
and used as a delightful sachet for one’s 
more personal use. In this day of over¬ 
powering perfumes, it is a distinct relief 
to ho able to go back to the exquisite 
good taste of our great-grandmothers. 
T.avender. yon know, came originally 
from the south of France. Having such 
ancestry, it is more or less bender, and 
needs careful protection in our rigorous 
New England Winters, although in the 
neighborhood of Philadelphia it winters 
through fairly xveJl, Best even there to 
cover with leaves and plant where it gets 
protection from the sweep of the north 
wind, to be sure. 
Here in New England I draw up the 
earth about my plants and cover over 
with straw litter or rotted loaves, with 
a light covering over that of corn stalks 
to keep it. all firmly in place, or little 
pine houghs. I find here it. is more es¬ 
sential to keep a uniform temperature, as 
fas as possible, in the ground around my 
perennials than to keep them too warm. 
In the early Spring there are so many 
false alarms and a few premature wnrin 
days, which cause a starting of sap and 
sprouting, that is absolutely fatal when 
the following frost comes well into leaf. 
This, 1 find, is true of roses and lavender 
and other such exotic plants. Then do 
not uncover until the season is well set¬ 
tled. not until the apple leaf buds or dog¬ 
wood are swelling. There are two dis¬ 
tinct plants called lavender, both lovely 
and both to he used us a “strewing herb.” 
One is lavandula vern or true sweet lav¬ 
ender. This grows about 2 to 3 ft high, 
and has lovely wee blue lavender flowers. 
The other is lavender cotton (properly 
Santolina), a dwarf plant, silvery gray 
foliage, and splendid for rock gardens or 
borders. They pnefer light soil and a 
fairly dry position. 
The seed I find very slow in germina¬ 
tion if sown in the open ground, and will, 
ten chances to one. rot and never come 
up. However, if this course is followed 
the soil should he thoroughly pulverized 
and the seed not covered deeper than four 
times its size. Press down with a board, 
thin out as becomes necessary, and trans¬ 
plant into permanent position ns soon as 
the seedlings can be handled so they may 
become well established ere the Winter 
time. 
The more satisfactory way, I have 
found, is to sow seed in flats during 
March or early April. Put the flats in a 
sunny window <1 even put a glass over 
the tints until the seed is fairly up). Pull 
out the seedlings to stand not closer than 
an inch. When foit" true leaves are de¬ 
veloped, transplant into 2-in. pots, and 
don’t let thpm dry out. About the first 
week in May. when the ground is warm, 
Set out in their permanent positions in 
a sunny, sheltered spot where the soil is 
light. 
Growing seed in a cold frame is per¬ 
fectly practical—too practical—for I am 
one of the foolish ones who believe that 
flowers respond to the tenderest of per¬ 
sonal care. 1 am filled with righteous 
rage when people say that I have such 
“luck” with my flowers. Sentiment is 
such an element in successful flower cul¬ 
ture. Lavender will winter-kill some¬ 
times. but I always try again, always 
hoping, much as one does with one’s fa¬ 
vorite roses; it is so very well worth all 
the anxiety. mbs. r. w. Emerson. 
The Spring Parsnip 
For a fortnight in early Spring pars¬ 
nips are a drug in the market ; after that 
there are no more good ones to be had 
until the first sharp freeze in November. 
This year I canned several quarts, in 
their season, as follows: Boil until ten¬ 
der. peel, cut in cubes, and pack in steril¬ 
ized jars; add salt, and till the jars with 
the water in which the parsnips were 
boiled; process for 15 minutes before seal¬ 
ing. Here are three good ways of using 
them: 
1. Heat, drain, season, and to each 
pint add one cup of thick white sauce. 
Sprinkle with chopped parsley or pepper 
cress. 
2. Heat, drain, and add to boiled pota¬ 
toes just before mashing. One part of 
parsnips to two parts of potato is a good 
proportion. Season highly, beat light, 
and serve very hot. 
3. Drain, dry in a towel. Dust with 
flour and fry in plenty of hob bacon fat. 
The parsnips are also very nice in a 
mixed salad, with boiled or sour cream 
dressing. B. F. d. 
Culling 
U NPROFITABLE hens or “boarder-cows” are 
now-a-days culled out. The scrub passes — 
the purebred remains. Likewise in selecting a 
dentifrice for family use you have to choose be¬ 
tween the “culls’* and the really worth while 
tooth cleansers. 
“Cull” tooth pastes may contain drugs for which impossible claims 
are made. Or they may contain harsh grit which scratches or 
scours the precious, protective enamal of the teeth. 
COLGATE'S 
Cleans Teeth the Right Way 
'Washes” and Polishes — 
Doesn’t Scratch or Scour 
Colgate’s is a good, honest, common sense dentifrice without drugs 
or harsh grit. Colgate’s Ribbon Dental Cream loosens clinging par¬ 
ticles from the teeth and “washes” them away without scratching 
or scouring, No dentifrice can do more. And the flavor of Col¬ 
gate’s is delicious—it leaves the mouth clean, cool and refreshed. 
More dentists recommend Colgate’s Ribbon Dental Cream 
than any other dentifrice—they know it’s not a passing 
fad—but a “ true-to-type ” dental cream. A LARGE tube 
of Colgate’s costs only 25 cents—why pay more? 4 
/ 
/ COLGATE 
&.CO. 
Finn Hno.-bold. 
Dopt, 41 ! 
199 Fulton Street, 
Few York, F.Y, 
Please semi me xnmplea 
of the following arti¬ 
cles. 1 enclose amount 
of stumps shown for 
each one cheeked. 
[ 1 Face Powder.... 6c 
I Uuby Talc ..... 4c 
' ] Shoving Cream ... 4c 
[ J Ribbon Dental Cream. 
Free 
Name. 
R. O.Town......State. 
Dealer’s Name .. 
Address. 
