5i8 
THE RURAL NEW-YORKER 
July 26 
From Day to Day. 
When the level sun Is sinking 
And all the world Is still, 
And gloaming falls and drowses 
On every eastern hill. 
When a single breath of coolness 
Tells the closing of the day— 
Then all the city children 
Flock forth to shout and play. 
Poor little city children! 
Shut in the stifling town, 
Not for them the shadowed woodland, 
Nor theirs the hayfield brown. 
The cool, green sea-waves thunder 
On many a Summer shore— 
Yet for them the days bring only 
The city’s dust and roar. 
But see them when the twilight 
Fills every roaring street: 
There’s a call of little voices 
And a rush of little feet, 
And a gust of happy laughter 
Through all the surly town; 
For the children have their hour 
When the twilight gathers down! 
—A. B. DeMille, in Life. 
* 
One of the newest colors this Summer 
is sapphire blue. It is not Yale, nor 
Russian, but a deep, intense yet brilliant 
blue, very becoming to brunettes as well 
as blondes. It is likely to be very much 
worn, though at present it is only seen 
in the high-class shops. 
* 
In cleaning soiled fabrics with gaso¬ 
line, naphtha or benzine a ring of dis¬ 
coloration is often left around the spot, 
making the stain more conspicuous than 
at first. To prevent this the fabric 
should be rubbed with a piece of the 
same goods, the cloth rubbed lengthwise 
and with the weave. Continue rubbing 
until the material is perfectly dry, and 
there is no risk of discoloration. 
* 
The various crackers and small cakes 
sold in packages are always inclosed in 
a wrapping of smooth paraffin paper. 
This paper lining is the nicest thing one 
can have to put in the bottom of cake 
tins; it is convenient in size, clean, and 
when lightly greased before the cake is 
put in the tin, pulls off very nicely after 
baking. Such paper should always be 
taken out of the empty package and laid 
away for this use. 
• 
Can any of our readers give results 
of practical experience in using an ice 
cream freezer that does not require any 
turning? There are several freezers of 
this class on the market, but we know 
nothing of their practical value. The 
demonstrators who exhibit them make 
excellent ice cream without any turning, 
this being the laborious part of the 
freezing, which we would willingly dis¬ 
pense with. One go<5d feature of these 
freezers, as we have seen them, is the 
outer tub of indurated fiber instead of 
wood; this is light, and should be an 
excellent non-conductor. 
* 
Prof. G. S. Hall, of Clark University, 
says that the home should be served by 
every child, who should feel himself a 
useful and integral member of it, with 
duties. Every girl should cook, sew, 
clean, polish and perhaps wash—have 
something to do with flowers, develop 
some domestic taste and pride, in place 
of the shame so often felt by high school 
girls for their lowly homes, for which 
their education often breeds distaste. 
They should be reminded that too soft 
hands in the young suggest a soft brain; 
that hand and brain both grow and are 
educated together. The kitchen is the 
heart of the home; its industries, intelli¬ 
gently understood, are among the most 
educational of all possible influences, 
and to overcome the alienation school 
often breeds for home life in the modern 
American girl is one of our most serious 
problems. 
The teaching of languages by phono¬ 
graph is a new idea. The equipment 
consists of the phonograph, with special 
listening device, a series of 25 master- 
records and 10 text-books. "While one 
may attain knowledge in reading and 
writing a foreign language, we cannot 
speak it correctly without hearing it 
spoken, and herein lies the advantage 
of the phonograph. The machine repeats 
words or sentences over and over again 
as may be desired, and, unlike other 
teachers, the pupil can silence it when¬ 
ever he likes. If it carries out all that 
is promised for it, the language phone 
should prove very valuable to students 
in isolated communities, where opportu¬ 
nities for instruction are limited. 
* 
A western paper tells of the janitor 
of a city school who threw up his job 
one day, and when asked by a friend 
what the trouble was, said: “Well, it’s 
this: I’m honest, and I won’t stand 
bein’ slurred. If I ever found a pencil 
or anything else in the school when I 
was sweepin’ out I always gave it to the 
principal; but, just the same, the teach- 
4148 Child’s Box Plaited Frock, 
2, 4 and 6 years. 
ers, or some one that’s too mean to face 
me, gives me the slur.” 
“In what way?” asked the friend. 
“Well, just this: A little while ago 1 
saw written on the board, ‘Find the 
common multiple.’ Well, I didn’t say a 
word, but I searched from garret to cel¬ 
lar and I couldn’t find the thing. Well, 
again last night, in big writin’ on the 
same, board, it said, ‘Find the common 
divisor.’ ‘Well,’ I says to myself, says 
I, ‘both them things be lost now, and I’ll 
get blamed for sweepin’ ’em, so I’ll 
quit.” 
The Rural Patterns. 
The simple box-pleated frock will 
make a child comfortable in hot weath¬ 
er. The frock is cut in two pieces and 
in shaped by means of shoulder and un¬ 
der-arm seams. Both front and back 
are laid in three wide box pleats that 
are stitched to waist depth and give 
fullness below. When high neck is 
wanted the box pleated front and backs 
are joined to the yoke and the sleeves 
made long, as shown in the back view. 
When made with low neck the sleeves 
are cut short and finished with frills 
to match the neck. When desired to 
wear with the separate guimpe the 
sleeves are omitted aud the arm’s-eye 
edges finished with narrow facings. The 
guimpe is simple and consists of front 
and backs that are adjusted at the waist 
line with tapes inserted in a casing. The 
sleeves are in bishop style with narrow 
cuffs that match the standing collar. To 
cut this frock for a child of medium size 
three yards of material 27 inches wide, 
2 % yards 32 inches wide or 2 1 / i yards 44 
inches wide will be required with % 
yard of lawn and % yard of all-over em¬ 
broidery for guimpe. The pattern No. 
4148 is cut in sizes for children of 2, 4 
and 6 years of age; price 10 cents. 
The smaller cuts illustrate useful pat¬ 
terns issued in sizes given; price 10 
cents each from this office. 
A Talk With a Breadmaker. 
“Be sure you have good material; poor 
yeast, poor flour or a cracked oven will 
not turn out good bread. Always warm 
your flour in cold weather, though I 
think hurried rising or baking is apt to 
make the bread dark and clammy. You 
must have a variety in bread stuffs, for 
from the first of January fresh fruit and 
4050 BOVS BlOUSL 40S4 SEAMLESS CORSETCWER. 
2.4.6. YJARS. 12T016YRS. 
vegetables are high, and that from tins 
and glass cans has much the sameness 
in taste. I always keep on hand white 
flour, whole wheat and graham flour, 
besides rye and cornmeal, and for a few 
weeks each Winter we use buckwheat. 
If you use all of these in the different 
ways they can be cooked, your hired 
men or teacher boarder will not com¬ 
plain of a sameness in your food.” 
“Well,” said the younger housekeeper, 
“do you expect me to board the school 
teacher?” 
“Yes, Alice, you may be glad of the 
ready money, and I have known of 
school districts in which there was only 
one family who could or would take the 
teacher.” 
“Then what bread shall I give her for 
breakfast?” 
“Most people like warm bread for 
breakfast, and I can tell you of 20 kinds. 
If your oven is reliable you may bake 
graham bread, johnny-cake or soda bis¬ 
cuits. I do not say baking-powder bis¬ 
cuit, you notice. If you haven’t too 
much else to see to just at meal time, 
bake pancakes.” 
“Yes, pancakes, for no one ever made 
them as good as yours, and men folks 
always like them. Tell me the secret.” 
“The secret is to use part sweet milk, 
have the griddle just hot enough, and 
use a piece of fat salt pork for greasing 
it. I find stale bread soaked and beaten 
fine and used for about one-half the bat¬ 
ter makes a tender pancake.” 
8977 Misses Ilou.-e 4C32 Child’s Bishop 
Jacket, 12 to 16 yrs. Uress, 1. 2. 4 and 6 yrs, 
“Don’t you use eggs?” 
“Yes, two eggs for a big lot of batter, 
but if eggs are scarce I use none. I also 
bake corn cakes, graham and whole 
wheat cakes. If you get tired of pan¬ 
cakes, or it is too warm, try toast. For 
toast, take yeast bread either white or 
brown, slice it evenly, not too thick, for 
then the outside scorches and the in¬ 
side is cold or heavy. Butter it and let 
it stand in the oven if you cannot put it 
right on to the plate of the eater. Then, 
too, milk toast for breakfast or supper 
is always acceptable, and helps to use 
stale bread. Dry bread can be used for 
bread puddings or dried and used in¬ 
stead of cracker crumbs to fry meat in. 
Boston brown bread is a very good thing 
for cold weather, or if you have to put 
up luncheons. 
“What bread keeps the best?” 
“Entire wheat by all means. If you 
will wrap each loaf in a paper bag aud 
pack in a boiler with a close fitting 
cover you’ll have moist bread for sev¬ 
eral days.” 
“What bread shall I have for dinner, 
the heaviest meal?” 
“Plenty of good yeast bread, cut in 
even slices, near enough to the hired 
man’s plate so he does not have to ask 
each time. I serve white bread when I 
have meat with gravy, for many people 
like bread and gravy.” 
“What shall I do when bread runs 
short?” 
“Make dumplings or pot pie, or a meat 
pie; you will find a little bread goes a 
good way with these things. For sup¬ 
per never serve fresh baked bread, for 
some cannot digest fresh bread at night. 
Toast is good, also Boston brown bread, 
graham bread made with sour milk, or 
sandwiches to use up cold meat. I often 
steam bread, putting a little on at a 
time, and in a covered dish. Occasion¬ 
ally in cold weather I fry bread for au 
early supper, using ham or bacon drip¬ 
pings and a good deal of water. Bread 
and milk or mush and milk can be used 
for supper, and what is left of the mush 
can be fried for breakfast.” 
“Tell me exactly how you fry mush. 
Don’t you remember how Uncle John 
said if he ever married he’d bring his 
bride here on the wedding trip for you 
to teach her how to fry mush?” 
“I remember, Alice, he ate so much 
that the hired man who came late didn’t 
get any and jokingly threatened to 
leave. I pack two oblong bread tins 
with well-cooked mush. The next morn¬ 
ing I turn it out on a platter, cut off 
slices medium thick and fry on a hot 
pancake griddle with plenty of drip¬ 
pings. I turn when the edges show a 
crust has been formed, and when both 
sides are nicely crusted and the whole 
heated through l take it up on a hot 
platter. Remember, Alice, cornmeal 
swells in cooking, aud always mix it 
rather thin, or it will be too stiff and 
dry.” j. j. a. 
Courage, cheerfulness and a desire to 
work depend mostly on good nutrition. 
—Molescliott. 
It is easy to look down on others; the 
difficulty is to look down on ourselves.— 
Lord Peterborough. 
'& 
m 
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