THE RURAL NEW-YORKER 
thread over twice, purl two together, knit 
five, thread over three times, purl three to¬ 
gether, knit two, thread over twice, purl two 
together, knit two (e). 
Fifth Row. —(f) Slip one, knit one, thread 
over twice, purl two together, knit one, nar¬ 
row, make three stitches alternately plain and 
purled in loop formed in preceding row by 
casting thread over three times, knit five, 
thread over twice, purl two together (f), knit 
six, repeat from (1>) to lb) first row. 
Sixth Row. —Slip one, knit nineteen (g), 
thread over twice, purl two together, knit 
ten, thread over twice, purl two together, 
knit two (g). 
Seventh Row. —Repeat from (a) to (a) first 
row, knit seven, repeat from (b) to (b) first 
row. 
Eighth Row. —Slip one, knit twenty, repeat 
from (c) to (c) second row. 
Ninth Row. —Repeat from (d) to (d) third 
row, knit eight, repeat from (b) to (b) first 
row. 
Tenth Row.—S lip one, knit fourteen, nar¬ 
row, thread over twice, narrow, knit three, 
repeat from (c) to (c) second row. 
Eleventh Row.—Repeat from (f) to (f) 
fifth row, knit four, knit one and purl one in 
double loop of preceding row, knit three, repeat 
from (b) to (b) first row. 
Twelfth Row. —Slip one, knit thirteen, 
narrow, thread over twice, narrow, narrow, 
thread over twice, narrow, knit one, repeat 
from (g) to (g) sixth row. 
Thirteenth Row.—R ejieat from (a) to (a) 
first, row, knit two. knit one and purl one in 
double loop, knit two, knit one and purl one 
in double loop, knit two, purl thirteen. 
Fourteenth Row.—( h) Slip one, knit one, 
thread over, narrow, thread over, narrow, 
thread over, narrow, thread over, narrow, 
thread over, narrow, thread over, narrow (h), 
knit two, narrow, thread over twice, narrow, 
knit three, repeat from (e) to (e) second row. 
Fifteenth Row. —Repeat from (d) to (d) 
third row. knit four, knit one and purl one in 
double loop, knit three, purl twelve, purl two 
together. 
Sixteenth Row,—Repeat from (h) to (h) 
fourteenth row, knit eight, repeat from (e) to 
(e) fourth row. 
Seventeenth Row'. —Repeat from (f) to (f) 
fifth row, kuit eight, purl twelve, purl two to¬ 
gether. 
Eighteenth Row'.—Repeat from (h) to (h) 
fourteenth row, kuit seven, repeat from (g) to 
(g) sixth row. 
Nineteenth Row'. —Repeat from (a) to (a) 
first row, knit seven, purl twelve, purl two 
together. 
Twentieth llow.—Repeat from (h) to (h) 
fourteenth row', knit six, repeat from (cl to 
(c) second row. 
Twenty-first Row.—Repeat from (d) to 
(d) third row, knit six, purl twelve, purl tw'o 
together. 
Twenty-second Row.—R epeat from (h) to 
(h) fourteenth row, kuit five, repeat from (e) 
to (e) fourth row'. 
Twenty-third Row.—Repeat from (f) to 
(f) fifth row, knit five, purl tw r elve, purl two 
together. 
Twenty-fourth Row.—Repeat from (h) to 
(hi fourteenth row, knit four, repeat from (g) 
to (g) sixth row. 
Tw r ENTY-FiKTn Row.—Repeat from (a) to 
(a) first row. knit four, purl twelve, purl two 
together. 
Twenty-sixth Row.—Slip one, kuit six¬ 
teen, repeat from (c) to (c) second row. 
Repeat the scallop from beginning. It 
will be seen that the inserting which serves as 
a heading begins to repeat at the third row. 
It is. in fact, distinct from the edge, and may 
be made separately if desired by following 
directions from (a) to (a), (e) to (c), (d) to (d), 
(e) to (e), (f) to (f) and (g) to (g). daisy. 
KITCHEN TALKS. 
ANNIE L. JACK. 
The old saying that “One sickly sheep in¬ 
fects the flock” was verified in our home this 
Spring when the Student came home ill with 
a fever that slowly but surely caught in its 
grasp one after another of I he family group. 
Some escaped with a slight touch of the dis¬ 
ease; others were some time ill, all de¬ 
pending upon the condition of the blood. 
Tryiug hard to reach the source of the trouble 
by inquiry, I ascertained that the college 
procured its supply of drinking water from 
a neighboring well, into which ran a great 
deal of surface water, and it was thought the 
slops from the kitchen contaminated it when 
rains came. 
There were no bath or other appliauces for 
bathing, except the wash bowl, and to boys 
accustomed to a regular “tub night” this was 
enough to cause sickness, and the result was 
that our boy eame home ill, and communicat¬ 
ed the dire fever to brothers aud sisters. I 
thought, as the subject was thus presented to 
me, that we cannot be too careful as to the 
institutions where our children are placed, 
not only for mental and moral, but for physi¬ 
cal reasons. Good health is of first impor¬ 
tance to success in anything, aud should lie 
attended to in all institutions of learning. As 
a consequence of neglect in this respect our 
whole family have suffered, aud doubtless 
many others in the same way. Children of 
ordinarly cleanly habits accustomed to 
bathe freely, and to eat and drink what 
is pure and fresh, are more likely to contract 
d isva.se than those who know no change from 
their usual habits. 
Just now in our home the roses are blossom¬ 
ing, myriads of flowers are to be seen from 
the kitchen door—and all nature is beautiful. 
The birds sing their very sweetest in early 
morning—it is a song of hope and love with 
which they talk to each other in the brooding 
time. The kitchen has on its Summer aspect, 
everything being with a view to coolness and 
comfort there. It is a season of rapid transit¬ 
ions, more than I ever remember seeing. 
Hardly had the blossomed trees faded their 
pink and white wreaths when some one says, 
suddenly, “How large the crab apples are;’ 1 
and the strawberry bed hardly loses its white¬ 
ness when a little hand brings proudly into 
“mother” the first rij>e berry, Ah! these little 
hands, our dearest earthly treasures, how 
soon they learn the l>eaut.y of self-denial! I 
often watch a child’s face in giving, its sweet 
delight innocently shown, a living confirma¬ 
tion of that beautiful sentence, “It is more 
blessed to give than to receive.’ 1 
- w ♦ ^ 
POTATO BEATER. 
As I have often intimated, I like a fork best 
for “mashing” or breaking up potatoes: but 
while visiting a friend, a short time ago, I 
saw her using an implement that was even 
better than a fork, especially where one has 
quite a large quantity to prepare. It was 
made of very coarse wire aud bent into finger- 
shaped loops, with the two ends of the wire 
twisted together and fastened into a wooden 
handle. Almost anyone in a family could 
H.fJ-Y. 
Fig. 379. 
make the implement, and the cook would ap¬ 
preciate the convenient little article. 
may maple. 
WHAT TO EAT. 
The Housekeeper says: “So perfectly ignor¬ 
ant are people, generally of the laws of nature 
that they give their pigs the food which their 
children need to develop muscle aud brain, 
and give t heir children what their pigs need 
to develop fat. For example, the farmer sep¬ 
arates from milk the muscle-making and braiu- 
fceding nitrates and phosphates, and gives 
them to his pigs lu the form of butter-milk, 
while the fattening carbonates he gives to 
his children in butter. He sifts out the bran 
aud outer crust from the wheat, which cou- 
tain the nitrates and phosphates, and gives 
them also to his pigs and cattle, while the tine 
flour containing little else than hcatiug carbon¬ 
ates lie gives to his children. Cheese which 
contains the concentrated nutriment of milk 
is seldom seen on our tables, while butter, 
which contains not a particle of food for brain 
or muscle, is on our table at all times of day.” 
. So, then, we should eat Graham, corn-meal, 
oat-meal, barley, cracked wheat, wheatlet, 
and for many people who feel the lack of sup¬ 
pleness aud general case of movement, the 
Southern grains, containing much less lime 
than the Northern ones, as rice, tapioca and 
sago, are preferable, with plenty of vegeta¬ 
bles and fruit acids. More rice, as a rule, 
would help our bill-of-fare, because it is easily 
digested. 
Next in value we would place eggs—plenty 
of eggs—nothiug is better for a brain food. 
Why i A certain physician cured a case of 
insanity by giving 16 eggs daily. Fresh fish, 
oysters and clams, if fresh, are good. A lit¬ 
tle salt fish is allowable, although the princi¬ 
pal benefit derived from codfish is on account 
of the milk and cream we prepare it with. 
Vegetables and fruits are all good and should 
invariably form a part of every meal. Beans 
are excellent eating, and should be found 
often upon our tables. Comparing their 
nutritive value with that of buckwheat, which 
enters largely into the winter diet of many 
families, it will be found that beans have two- 
and-one-half times more muscle-forming ele¬ 
ments and only about two-thirds as much 
sugar and starch: while the phosphates are as 
four to one, and the time of digestion is about 
one-half hour less. 
Use sweet cream with mush and simple 
desserts of rice, plain puddings, baked apples 
and the like. Housekeepers do not hesitate to 
dip out two cups of sour cream any time for bak¬ 
ing cake, but sweet cream, O, my! Milk makes 
an excellent basis for supper, to be eaten with 
bread or mush of some sort. The natural 
food of an infant contains no starch, but 
usually the first solid food given to babies is 
made up of little else but starch. Give the 
little ones nice fresh Graham, bean porridge, 
mush, meat broth and such like food. Brown 
bread and beef contain very nearly the same 
food elements, which is a strong argument for 
vegetarians: but if we must have meat twice 
or three times a week let it be beef, mutton, 
veal, lamb, or at least cliicken. As to what 
we must not eat, first and foremost, 
pork. It requires five hours aud a quarter for 
digestion—longer than the usual interval be¬ 
tween meals. Perhaps some families can 
thrive upon pork, but we know many that can 
not. and we have tried and proven that fann¬ 
ers’ families can live without even keeping a 
Pig- 
Then we should forbid fried cakes, cookies, 
cake, pie and rich pudding. It seems cruel to 
have these things on our tables and refuse 
them to the children, and if they are in the 
house, children are sure to have them. There 
seems to be uo good reason why potatoes 
should enter so largely into our daily bill-of- 
fare. Pickles also should be tabooed, espec¬ 
ially for supper. A physician of note says of 
mustard and horseradish: “I never put any¬ 
thing into my stomach which would draw a 
blister upon the outside.” As for drinks, there 
are milk, butter-milk, water, lemonade, crust 
coffee, chocolate and many simple preparations 
which have not the ill effects of coffee and tea. 
But some farmer folk will say, “We cannot 
afford to buy wholesome foods; we must eat 
what we raise; to be sure, pork and buckwheat 
don’t agree with us very well, but we are in 
debt and must practice economy. ” Be assured, 
we cannot afford to live below the very high¬ 
est physical condition attainable by us. This 
is the very best economy—nothing but religion 
pays better. zena. 
FOR THE DESSERT. 
A nice little dish for dessert:—Butter and 
cut in half a slice of fresh bread for each dish 
required; mash fresh, ripe currants with 
plenty of sugar and cold water sufficient to 
form a sirup; place one half slice of the bread 
on the dessert plate, dip over it liberally of 
the prepared currants, place the other piece 
of bread on top, and cover well with the 
currants. 
MARBLE CUSTARD PUDDING. 
Cover the bottom of a pudding basin with 
slices of stale cake (best of dark colored), add 
a light layer of raisins, and for each pint of 
milk allow one egg beaten with sugar aud a 
little salt; stir this into the milk, using what¬ 
ever flavoring desired. About two table¬ 
spoonfuls of sugar and two or three handfuls 
of raisius to three pints of milk, and either 
nutmeg, lemon or wintorgreon is nice for 
flavoring. Quickly put the pudding in an 
oven not too hot, not stirring it up at all, as 
the cake should remain intact on the top. 
Bake slowly until the custard jells, uo more, 
or else it will whey, and custard should never 
do that. When done, set it in a cool place, 
and when the steam hus partially escaped, 
cover the dish. Serve cold, dipping out care¬ 
fully and turning each spoonful bottom up¬ 
wards. • GLADDYS WAYNE. 
LEMON MINCEMEAT. 
Peel the rind very thinly from three lemons, 
being careful to take up none of the white 
skin. Put the rind into a saucepan with a 
little water and stew until it is so tender that 
you can mash it into a paste. Pare, core and 
chop eight large, tart apples, free from skin 
and fibers, and chop fine a half pound of suet, 
cut small one ounce each of candied citron 
aud lemon, and squeeze aud strain the juice 
of the three lemons. Mix all these with the 
paste of the lemon rind, add half a pound of 
brown sugar, half a grated nutmeg, a salt- 
spoonful of powdered mace, and a wine-glass¬ 
ful of brandy or cider. This will improve by 
standing closely covered for a few days. 
Should it not be moist enough, add a little 
cider when it is to be made up into pies. 
APPLE MINCEMEAT. 
This is also very nice and quite different in 
flavor. Chop two pounds of tart apples and 
half a pound of suet, add one pound of cur¬ 
rants well washed, half a pound of raisins 
seeded and ehopjied, one pound of brown 
sugar, the juice of four oranges and one 
lemon, one teaspoonful each of mace and all¬ 
spice, and one gill of brandy or cider. Mix 
thoroughly and keep closely covered in a cool 
place. NETTIE. 
Pi.sccltancous Advertising, 
Vitality and Color 
Are restored to weak and gray hair, by 
the use of Ayer's flair Vigor. Through 
its cleansing and healing properties, this 
preparation prevents the accumulation 
of Dandruff, and cures all scalp diseases. 
When I commenced using Ayer's Hair 
Vigor my hair was weak, thin, and gray. 
My scalp was also full of dandruff, aud 
itched incessantly. Two bottles of the 
Vigor removed the dandruff, stopped 
the irritation, restored my liair to 
its original color, and so stimulated its 
growth that I now have an abundance 
of long black hair. The occasional use 
of this remedy keeps my hair and scalp 
in perfect condition. — Florence J. Can¬ 
non, 759 Clinton sc., Trenton, N. J. 
Ayer's Hair Vigor 
is, in every respect, the most cleanly of 
all preparations for toilet use. 
Prepared by Dr. J. C. Ayer & Co., Lowell, Mass. 
Sold by all Druggists and Perfumers. 
MAKE HENS LAY 
S HERIDAN’S CONDITIONPOWDES is absolute¬ 
ly pure and highly concentrated. Il ls strictly 
a medicine to he given with food. Nothing on earth 
Will make hams lay like It. It cures chicken chol¬ 
era and all diseases of hens. Illustrated book by 
mall free. Sold everywhere, or sent by mail for 
25 cts. in stamps. 2V-lh tin cans. $ 1; by snail, 
31.20. Six cans by express prepaid, for $5. 
L S. Johnson As Co.. P. O. Box 2118. Boston. Mass. 
m pCQ) IMPROVED ROOT BEER. 
• » Ei 9 Packages. 25 cts. Makes 5 gallons of 
a delicious, sparkling and wholesome beverage. Solti 
by all druggists, or sent by mall oa receipt o<25 cents. 
C. E. HIKES. 4S N. Delaware Ave., Philadelphia, Pa. 
■verage. Sold 
pt of 25 cents, 
adelphia, Pa. 
FARMERS, 
Send for Circulars snd Price List of The BARNES 
PAT. IRON FENCE, (be cheapest and most/durable 
fence In the world. Address 
THE BARNES PAT. IRON FENCE CO.. Easton, Pa. 
AHEAD OF ALL COMPETITION. 
18 8 6 . 
^feiiarmriPHiy y 
Lawn MowertJMP 
FOURTEEN SIZES FOR HAND USE. 
Weighing from -31 to 51 Pouuda. 
THREE SIZES FOB HORSE POWER. 
Graham, Emlen & Passmore, 
Patentees and Manufacturers, 
631 Market St., Philadelphia, Pa. 
Brewster's Patent Rein Holder. 
lj'| Your Lines are where you put them—not under 
fl' J horses' feet. One agent sold 12 rtoa. In clve days; 
/ one dealer sold six do* lu 13 days. Samples 
J if worth $1.50 mix Write tor terms. 
(M3 E. E. BREWSTER. Holly, Mich. 
~REMrVC}XOi\ T 
Standard Typewriter. 
- Attention is call¬ 
ed to the in¬ 
creased excel¬ 
lence of this iu- 
couipa ruble 
machine. Buy 
it, with the pri¬ 
vilege of re- 
luruiug it at any 
time within thirty 
s days, C.O.D. for 
'■full price mid, If 
————not absolutely 
satisfactory in every respect. 
Handsome Illustrated Pamphlet ou application. 
m j uuuuj ' uuiuumj u uuuuuiuij 
339 BROADWAY, NEW YORK. 
FRUIT DRYERS 
PHI CIS 3S2ATLY SEDUCED. S.nd lor Orcu’.M. 
* ZIMMERMAN MFG CO., BURLINGTON, IOWA 
