The RURAL NEW-YORKER 
1023 
Suggestions for Home Work 
Since the parcel post has made it pos¬ 
sible to reach markets more easily than 
ever before, many things may be done in 
the home to relieve the monotony of 
housework, add new interests to life and 
provide spending money for women who 
are not free to go out and earn salaries. 
1 am offering those suggestions hoping 
they may prove helpful to women who 
have long desired to earn money, but 
have not known what to make to insure 
profitable sales. 
A friend of ours is paying for a wash¬ 
ing machine by making maple sugar 
candy, which she sends to town and sells 
for a good price. 
Another friend who was in Florida one 
Winter gathered China berries, removed 
the pulp and using small beads of at¬ 
tractive colors between the seeds, made 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2077. Overdress for misses anti small 
women, 10 and 18 years. 
0745. Two-piece skirt for misses and 
small women. 10 and 18 years. 
The 16-yeur size overdress will require 
2 :l i yds. of material 30 in. wide, 3Vj yds. 
40 or 44, 2*i yds. 54. The 10-year size 
skirt will require 2% yds, of material 80 
or 44 in. wide. Each 20 cents. 
necklaces that sold for ,$2.50. .^ln? also 
made baskets and spoon trays from pine 
needles. 
One farmer’s wife living only a few 
miles from town raises Gladioli and sells 
the bulbs. Last Summer she supplied a 
hotel with cut flowers. 
Dull houses and furniture made in dif¬ 
ferent patterns furnished one mother with 
money to help her daughter through col¬ 
lege. Custom clothing for dolls of various 
sizes is made by an enterprising woman 
in Providence. 
Baskets of attractive shapes are al¬ 
ways in demand. At a recent Children’s 
Day program, where the floral decora¬ 
tions were unusually novel, all the bas¬ 
kets used and a large window pannier 
were made of reeds by one of the ladies. 
Braided rugs are still very popular. 
The finely woven medium-sized arc in de¬ 
mand, especially if made of refined colors. 
The drawn-ill rugs of our grandmothers 
are sal aide if iu good condition. Antique 
dealers charge from $5 upward for ihose 
that are not new. T recently bought a 
fine one at an auction for $.'1.50. 
A recent number of Goad Housekeeping 
pictures bags of lumd-braided silk in¬ 
spired by the old rugs. Contrasting coi¬ 
tus are used with dainty linings and 
cords. These sell for high prices. 
Fresh whole walnut meats bring a good 
price, also sugared walnuts. Salted pea¬ 
nuts cooked in olive oil also sell readily. 
Currant juice ready for jelly is sold 
in quart and two quart jars. Samples 
are sold in one-half pint jars. 
Fancy candles bring good prices, those 
made from bayberries especially fiud 
. ready sales. 
City people in homes with fireplaces 
are often glad to buy pine cones and fag¬ 
gots to burn. 
Late in the Fall small potted plants, 
geraniums ami primroses for desks, also 
bulbs and berry bowls, are sold to city 
people. Small birch-bark baskets con¬ 
taining ferns or vines are salable 
Bittersweet is in great demand for 
decorative purposes, and people travel 
many miles to gather it. I have often 
wondered why those who have it on their 
farms do not arrange it in bunches or 
boxes for sale. 
A small leaflet published by the Farm 
and Garden Society giving hints on mar¬ 
keting products may prove helpful to 
women who are interested. 
Cr.AKAC. VOTEY. 
Dill Pickles 
Will you give the formula for making 
dill pickles and how to handle cucumbers 
from the day they are clipped from Vine 
until ready for market as pickles? 
it. M. w. 
The following directions for making 
dill pickles are given in Farmers’ Bulle¬ 
tin 115t>, ' Fermented Pickles.” issued by 
the United States Department of Agri¬ 
culture at Washington: 
For making dill pickles in the home, 
use stone jars or clean watertight kegs or 
barrels. If a four-gallon jar is used, 
proceed ns follows: Place in the bottom 
a layer of dill (stalks and leaves I and 
one-half ounce of mixed spice. Wash 
cucumbers of uniform size, and fill the 
jar to within 2 or ?. in. of the top. If 
they can be obtained, it is well to lay a 
layer of grape leaves both at the bottom 
and the top. They make a suitable cov¬ 
ering, and are believed to have a greening 
effect on the pickles. Pour over the 
pickles «i brine made ns follows: Salt, 
1 lb.; vinegar, three-fourths quart, and 
water, 10 quarts. Cover with a plate or 
board with a weight on top to keep the 
pickles well below the brine. The pick¬ 
les should be kept in a temperature of 
about 80 degrees, which will induce ac¬ 
tive fermentation. Fermentation should 
be complete in 10 days to two weeks. 
A scum soon forms on the top. which 
should be skimmed off. After ac¬ 
tive fermentation has ceased, the cu¬ 
cumbers should be protected against 
spoilage. One method is to leave the 
cucumbers in the keg or jar. and cover 
with a layer of paraffin, poured over the 
surface hof; when cool it will make a 
solid coating over ihe pickles, which seals 
effectually. If preferred tbo pickles may 
be sealed in glass jars* as- soon as suffi¬ 
ciently cured, and covered with fresh 
brine which lias been heated, (be brine 
made as before Dot brine is never used 
at first, as it will kill fermentation. 
If dill pickles are desired in barrel lots, 
only clean, .tight barrels should be used. 
Wash cucumbers and fill the barrel, add¬ 
ing from <» to 8 lbs. of green or brined 
dill, or half that amount of dried dill, 
and one quart of mixed spices. The dill 
and spices should be evenly distributed at 
the top, bottom and middle of the bar¬ 
rel. Add also one gallon of vinegar. Pre¬ 
pare brine in file proportion of Vj lb. of 
salt to the gallon of water. Head the 
barrel tight, and through a hole in the 
top imiir in brine until it overflows the 
head and is level with the top of the 
chime. This level must be maintained by 
adding more brine as requited. Remove 
the scum which soon forms on the sur¬ 
face. During the period of active fer¬ 
mentation the barrel should be kept in a 
warm place, and the hide in the head 
should be left open to permit gas to es¬ 
cape. When active fermentation is over, 
as indicated by a cessation of frothing 
and bubbling, the barrel may be plugged 
tight and stored in a cool place. The 
pickles are ready for use in about six 
weeks. More brine should be added if 
any leaks away, as it is important to 
exclude air by keeping the barrel entirely 
filled with brine. 
If it is desired to keep the pickles for 
a long time a stronger brine is desirable. 
A 30 degree brine, made by adding 10 
ounces of salt to the gallon of water, is 
used under such conditions. If the bar¬ 
rels are filled and tight, kept in a cool 
place, pickles will keep a year in this 
brine, but they will not keep if air is 
not excluded. 
Cream Pie 
Would you give a recipe for a cream 
pie? MRS. w. K. 
Mrs. Rorer’s Cream Pie.—One pint 
milk, one heaping tablespoon cornstarch, 
whites of four eggs, one-lmlf cup of 
sugar, piece of butter the size of a wal¬ 
nut, juice and rind of one lemon, or a 
teaspoon of vanilla. Line three pie 
dishes with pic crust ; bake in a quick 
oven lo or 20 minutes. When done stand 
aside till wanted, l'ut tin- milk on slow 
in a double boiler. Moisten the corn¬ 
starch with a little cold milk, stir into 
the boiling milk, stirring continually until 
il thickens, then add the sugar and but¬ 
ter. Beat the eggs to a stiff froth, stir 
them carefully int<• the boiling mixture, 
lake from the tire and add the flavoring. 
Fill the pies with this mixture, and bake 
a nice brown. 
.Mrs. Seely’s Cream Pie.—Pour one 
pint of cream over one cup of sugar. Add 
the beaten whites of four eggs, and a 
pinch of salt. Flavor with nutmeg, put 
in pie plate lined with good pie crust, 
and bake without top crust. 
"Was that anti-fat treatment your 
wife took any good?” “No. it was a 
fake.” “But your wife looks thinner.” 
"She is. She worried so over losing her 
money that she lost flesh.”—Judge. 
c America Needs 
A Larger Corn Market; 
Everybody Needs 
More Post Toasties 
Post Toasties are corn flakes 
all ready to eat, and the world’s 
enthusiastic verdict says they 
are all right . No delay and no 
bother with cooking. Crisp, 
flavory, satisfying—they lead the 
spoon on a busy hunt for the 
bottom of the dish. 
Are tnere Post Toasties ready 
for the hunger call in your 
house ? 
If not, tell the grocer. And 
remind him that the corn flakes 
you want are called Post Toasties. 
Then you’ll get what you desire 
—the perfect corn flakes. 
Be sure to order 
Post Toasties by 
name, and get the 
Ijellow and Red 
package . 
c 'tdlways in good taste — 
Post Toasties 
Improved Corn Flakes 
Made by Postum Cereal Company, Inc. 
Battle Creek, Michigan. 
CIDER Making Pays 
With Ml Gleid Hydraulic Oder Presses 
PU Money made on small Investment 
Demand for elder greater than over, 
Quick, clean protits with little labor 
and expense- Sizes up to 480 bbla. 
daily. Also II.nil Pew.r Pi nun 
forCider,Grape Juior, fruit., wtc, 
and .lull line id m-CMori,-*, 
mmh k. juice evaporator., 
PK.tinjri.cn,, etc. New Cider 
Preiw ontnliHC etviw full detail.. 
HYDRAULIC PRESS MEG. CO. j 
’37 Lincoln At*. Mount Gilead, Ohio 
COVERED FRUIT, C0C0ANUT. PEAKUT, PINE¬ 
APPLE BARS. Coated lu delicious milk 
chocolate, ‘.*1 assorted ill hex. «i 
postpaid Wet-ace weight. 3 Ihs « I 
KREAMALT CO.. 188 S. First St., Brooklyn, N. Y. 
MAPLE SUGAR 
f MAKERS \ 
A Send for Free copy of 1922 Sugar Makers B 
■ Guide, containing 1 valuable information. M 
L the leader EVAPORATOR CO. I 
BURLINGTON, VERMONT 
BBCIDE 
SURE DEATH TO BED BUGS 
EQUALLY EFFECTIVE FOR ANTS 
Harmless to Animal Life 
EASY AND PLEASANT TO USE 
Sold with a Money 
Back Guarantee 
HOLMES CHEMICAL CO., Inc. 
PRICES 
1 Cal. ... $3.00 
5 Cals_10.00 
>fcipt»«d on trill, 
in i‘Uin , 
express pru-|tAio, 
(if Riv. 
West St. Bldg. 
New York 
REMEMBER: 
1 MF Y COME OUT. STAND ON 
1 HEIR HEADS. AND DIE." 
14'A? 
per oz. 
Special new SCOTCH yam. 
superior quality, direct from 
mill priceslOidy WSc.Peroz. 
—in 4 oz. skeins only for 5Sc. 
each. 100 samples of Peace Dale 
Yarns sent fr»«. Peace Dale 
Mills, Dept. 758, 25 Madison 
A»e., New Yore. 
When you zvrite advertisers mention The R. N. • Y. and you ’ll get a 
quick reply and a “square deal. ” See guarantee editorial page. 
