5i8 
THE RURAL NEW-YORKER 
July 28 
From Day to Day. 
I know a place where, a day like this, 
On a farmhouse black with the stains of 
time. 
The sunset floods through the green-leaved 
trees 
And the roses over the windows climb; 
And the perfume floats through the broken 
panes, 
So tenderly filling a noiseless room, 
Where a woman loved and fondly dreamed 
In the restful Summer evening gloom. 
And the weeds and buttercups rock in the 
breeze. 
While the waves of the wild grass rise 
and fall, 
And the birds are singing farewell to the 
day 
Where the ivy and brush have covered 
the wall. 
And the vines have knotted and locked a 
gate, 
That no hand has touched for many a 
day; 
And the shadows are falling over it all, 
As the trailing lights are stealing away. 
But the perfume floats through the broken 
panes, 
I said, and tenderly fills a room, 
Where a woman loved and fondly dreamed 
In the restful Summer evening gloom. 
And a day like this the golden gates 
That the sunset formed seemed to fade 
and close 
In the heavenly west, as she smiled and 
sighed— 
Oh, how much may live in the breath of 
a rose! 
—J. P. Coan in Boston Globe. 
* 
A recent specialist, writing in the 
Medical Record, states that he finds the 
avoidance of a meat diet, and the drink¬ 
ing of large quantities of water, of dis¬ 
tinct value in many cases of cancer. He 
says that he has seen a cancer diminish 
under a vegetable diet and the drinking 
of four quarts or more of water each 
day. This is in accordance with the 
teachings of vegetarians. 
* 
The Atchison Globe remarks that a 
shrewd person never makes the mistake 
of putting oleomargarine before a wo¬ 
man guest from the country. Nor does a 
wise housewife make the same error 
with baker’s cake. Modern housekeep¬ 
ing has been wonderfully simplified by 
the number o‘f ready-prepared goods of¬ 
fered for sale, and their quality is great¬ 
ly improved, but no “boughten” layer or 
loaf cake can ever’be passed off for the 
well-made domestic article. 
* 
In making cup custards, it is a pleas¬ 
ant change to put in each cup, before 
the custard is poured in, a tablespoonful 
of either strawberry or raspberry jam. 
The custard cups should be stood in a 
baking pan containing hot water while 
baking; every custard should be cooked 
in this way. A date custard is made and 
baked in the ordinary manner; then, af¬ 
ter baking, the top is covered with 
stoned dates, which may be filled with 
nuts if desired, and rolled 'in powdered 
sugar. The dates are covered with a 
meringue, which is browned in the oven, 
and the custard is then served cold. 
* 
A sudden outbreak of green veils has 
attacked feminine sojourners at the sea¬ 
side, and a few daring women are seen 
wearing them in New York. They are 
usually of chiffon, with embroidered dots 
of the same color, and a satin border; 
the hue is a vivid and intense emerald. 
As a rule, the wearer has an under veil 
of black dotted net. the green chiffon 
being loose and thrown back except 
when out in a strong sun. Furled over 
the hat brim, the green veil suggests a 
plump caterpillar of gigantic propor¬ 
tions. It is said to be very good for the 
eyes, but the effect on a pale woman is 
most unfortunate, as it gives a peculiar¬ 
ly ghastly tinge to the complexion. In 
color, at least, it suggests the brilliant 
green bardge veils worn by our great¬ 
grandmothers, as the natural accompani¬ 
ment of a coal-scuttle beaver bonnet. 
* 
One of the recent silver novelties now 
offered is tne good-wish or prophecy 
spoon. It is between tea and dessert 
spoon in size, and is freely decorated 
with emblems of prosperity, fame, 
wealth and happiness. It is designed for 
a wedding or birthday gift. 
• 
Japanese water flowers are among 
odd little conceits now offered. They 
look like little highly-colored bundles of 
tiny wooden splinters, but when thrown 
into a finger bowl or other receptacle 
containing water they open out into 
Chrysanthemums and similar flowers. 
They suggest, on a small scale, that 
mummified Rose of Jericho, which, on 
being water-soaked, opens out from a 
dry ball into a many-leaved plant. 
* 
Among the popular women’s neck 
trimmings now worn are Janice Mere¬ 
dith reefer ties. They are five inches 
wide and 54 inches long, and are of col¬ 
ored silk, embroidered all over in white. 
They are tied either in a bow or a sailor 
knot. A great many black velvet stocks 
and ties are worn, but they look warm 
and, when rubbed against the neck, are 
likely to cause a stain difficult to remove. 
A narrow black velvet worn at the base 
of a white or colored stock is, however, 
usually becoming. It is easy for anyone 
with the knack to fashion pretty stocks 
out of small pieces of material, but very 
often such articles are spoiled by the 
use of material no longer new, which 
shows its age. Neck-trimmings must be 
clean and fresh, above all things. Bet¬ 
ter the plainest linen collar, fresh and 
clean, than the most fashionable of 
fichus or stocks showing the effects of 
careless wear. 
* 
'Concerning the arrangement of the 
kitchen, Miss Anna Barrows, editor of 
the American Kitchen Magazine, says 
that there are many lessons to be learn¬ 
ed from the kitchen of a dining car or 
that of a steamboat, for a small kitchen 
well arranged is usually more desirable 
than a large one. Wherever it is possi¬ 
ble laundry, storeroom, and cook room 
should be distinct, and each with its own 
full equipment. It is impossible to carry 
on half a dozen trades successfully in. 
one room which is also a passage-way 
between the otner parts of the house. 
Windows on two or three sides of the 
room will insure air and light. These 
can be secured by placing the kitchen by 
itself in an ell beyond the main house, 
but there must not be too great a sepa¬ 
ration of kitchen and dining-room. 
Though few housekeepers can plan their 
own kitchens, they may add doors, win¬ 
dows, and slides which will save many 
steps. Sometimes it is necessary to have 
an outside door open into the kitchen, 
but this is not usually desirable?,, and re¬ 
quires more care to keep the room clean. 
Better put a window in such a place 
and have a little side entry, if possible. 
Then there us no necessity for admitting 
strangers to the kitchen. 
Some Vegetarian Dishes. 
To the meat eater, vegetarianism sug¬ 
gests a very monotonous and limited 
diet, but modern food preparations alter 
this, and give a wider and more nutri¬ 
tious range. As a substitute for meat 
protose, a nut preparation, is recom¬ 
mended. The Vegetarian Magazine gives 
a number of ways of preparing this,, 
which may be of interest, since, outside- 
of special publications, we rarely see 
vegetarian recipes. Delicious croquettes 
can be made by adding to each cup of 
finely-minced protose, minced onion or 
celery, and parsley, one tablespoonful 
strained and stewed tomato, a little salt, 
one cupful granose flakes or shredded 
wheat biscuit crumbs, and one egg. Form 
in croquettes, roll in egg and gran¬ 
ose or shredded wheat crumbs, bake in 
oiled or buttered pan 10 or 15 minutes, 
according to heat of oven. Serve hot in 
a nest of fresh parsley. If people must 
have something called sausage use the 
above mixture, increasing the propor¬ 
tion of protose and for seasoning using 
onion and sweet herbs to taste. Mold 
like sausage, brown in oven and serve 
with garnish of parsley. An appetiz.ng 
hash can be made by adding to each cup¬ 
ful of minced protose, in a cupful of 
minced boiled or baked potatoes a little 
minced onion, salt to taste, mix thor¬ 
oughly, moisten with boiling water, cook 
in stew pan, or better brown in oven 20 
minutes, in dish in which it is served. 
Serve with tiny sprigs of parsley scat¬ 
tered over the top. 
A protose roast can be made by adding 
to each cup of minced protose one cup 
of granose flakes or shredded wheat 
crumbs, minced onion, browned in but¬ 
ter, sweet herbs according to taste (a 
little of the powdered mixture of Sum¬ 
mer savory, sweet marjoram and thyme 
is delicious) and one egg well beaten. 
Moisten while baking with nut cream, or 
hot water. Serve with tomatoes or 
brown gravy, to which may be added 
minced mushrooms. This roast can be 
(served cold cut in slices, like veal loaf. 
Protose is delicious in salads, can be 
sliced and broiled, and can be used in 
baked beans. It will be noticed that 
eggs are used in some of the recipes. 
Some of the stricter vegetarians do not 
use them. 
Ail Emergency Cupboard. 
In every house where there are chil¬ 
dren there should be a remedy cupboard, 
says a writer in Trained Motherhood. I 
do not mean the ordinary medicine 
chest, with innumerable bottles huddled 
together, but a well-stocked emergency 
cupboard, easy of access and containing 
simple remedies for the many aches and 
pains of childhood. No household is 
conducted without an occasional acci¬ 
dent, and a bruise, a burn or an ugly 
cut are all of frequent occurrence where 
■there are children. If there is a place 
where one can always find some soft 
medicated cotton, bandages of different 
widths, absorbent gauze and a bottle of 
'some antiseptic solution it will prevent 
the frantic running about when such ar¬ 
ticles are needed, and save to the little 
■sufferer many throbs of pain. To be 
thoroughly satisfactory, the emergency 
cupboard must be kept in perfect order 
and systematically arranged. For in¬ 
stance, in one compartment keep the 
everyday remedies for coughs and cold, 
such as quinine, listerine for gargling, 
croup kettle, atomizer and a compress 
and flannel bandages. 
- The belst treatment for a bruise is to 
■apply soft cloths wet with hot water, and 
if the contusion as very painful a little 
laudanum may be added to the water. 
To extract a splinter from a child’s 
hand, fill a wide-mouthed bottle half full 
of very hot water and place its mouth 
tinder the injured spot. If a little pres¬ 
sure is used the steam in a few mo¬ 
ments will extract the splinter. Before 
bandaging a cut, wash it thoroughly 
with some antiseptic solution. When it 
is perfectly clean bring the edges to¬ 
gether and hold in place with warm 
strips of adhering plaster. Leave a 
space 'between them for the escape of 
blood and apply a dressing of absorbent 
gauze. When the wound is entirely 
healed the plaster may be easily re¬ 
moved by moistening ft first with al¬ 
cohol. The stinging pain of a super¬ 
ficial burn may be instantly allayed by 
painting with flexible collodion, white of 
egg or mucilage. If the skin is broken, 
apply a dressing of boracic acid oint¬ 
ment or vaseline. 
Careful Housekeeping. 
A writer in the Boston Globe has this 
to say of her household management; 
Another thing I have done ever since I 
have first kept house is this: I purchase 
a cheap blank book, and I give each 
room in the house a space of two pages 
in back of the book; besides the pages 
for each room I have a page for myself 
and one for my husband, and a page 
for household linen. I commence in the 
Fall and clean house. As I clean each 
room I put under the heading of each 
department the things I want to do or 
make or buy for each particular room 
bbfore I shall consider the room entirely 
finished and furnished to my liking. I 
then look through all my husband’s 
clothing and my own, and decide what 
needs to be repaired, bought or made, 
and set it down in its place, and then 
proceed the same way with the house¬ 
hold linen, which includes all table and 
bed linen and dish and other towels, 
wash cloths, dish cloths, etc., and under 
this head (though it doesn’t belong there 
exactly), my working aprons and white 
aprons. 
Then through the Winter I try to have 
it average up that I have done or fixed 
or bought some one thing for each de¬ 
partment each week. Some of the 
things are small to do, but need doing all 
the same, and keeping the record makes 
me do them some time. Some weeks I’ll 
be away ahead several weeks for one 
room and behind on another, but I try 
to make it average, as I said. I work 
hard this way all Winter, but when I 
come to do my house cleaning in the 
Spring, I find that I have accomplished 
so much that I can afford to rest during 
Summer from that kind of labor and 
just give my mind to the house and the 
extra entertaining and going about, for 
during the Winter all the Summer un¬ 
derwear has been looked over and re¬ 
plenished. During the Summer, how¬ 
ever, is when I do my replenishing of 
household linen. I have little time for 
it in Winter, and it makes pleasant Sum¬ 
mer piazza work. When Winter sets in 
again I go back to the other sort of 
work, (such as making rugs, quilts, sofa 
pillows, etc., with renewed zest, after 
the Summer vacation from them. 
I always put the Winter underwear 
away in the Spring, all clean and mend¬ 
ed, with all buttons and tapes in place 
and all hose mended. Then they are 
carefully packed away in newspapers in 
a chest, and are all ready to bring forth 
on a frosty morning in the Fall without 
stopping to mend. I look to the linings 
and buttons on all coats and whip the 
dust out of them, as well as spots, before 
packing away. I am never troubled with 
moths, at least, so far. I keep all 
starched Summer underwear and snirt- 
waists in covered chests, where they are 
easy to get at and do not crush. When 
the cover is down they answer for seats 
in cosy corners, with several sofa pillows 
piled on. 
When cleaning house I go through the 
wardrobe and bureau drawers first in 
every room. If the linings of drawers 
look soiled or Old I renew. I take every¬ 
thing out of each drawer and dust care¬ 
fully, and put back in order, of course 
mending anything that should be. Do 
not accumulate a lot of useless stuff to 
handle each time you clean house or else 
have to leave to become nests for ver¬ 
min. If something is past use work it 
into rugs; if good yet, dust carefully and 
fold it away in a chest used only for such 
things. List the chest and lay list on 
top of things, and you may see what is 
in the chest without pulling to pieces. 
Some will always be above others. De¬ 
stroy the inequality to-day and it will 
appear again to-morrow.—Emerson. 
