774 
THE RURAL NEW-YORKER 
November 4 
[ Woman and Home j 
r . a. A A A A A ▲ A ▲ 
From Day to Day. 
Now, when it comes to gettin’ what other 
folks can’t get. 
An’ when it comes to doin’ what other 
folks ain’t let, 
An’ takin’ turns the longest, by rubbin’ 
of your eyes, 
An’ scoopin’ all the pennies an’ all the 
saucer pies, 
An’ seeln’ some one bigger get licked for 
what you’ve did— 
A feller can’t help wishin’ he was the 
littlest kid! 
But when you think of taggin’ an’ findin’ 
folks has run, 
An’ bein’ told It’s bedtime, no matter 
what’s the fun, 
An’ takin’ mumps an’ measles, an’ wearin’ 
girl’s clothes. 
An’ never goin’ nowhere excep’ when 
mother goes, 
An’ learnin’ all the lessons of what us boys 
Is rid— 
Then’s when a chap’s willin’ he ain’t the 
littlest. kid! 
—Catharine Young Glen, in St. Nicholas. 
* 
A western paper tells of a Kansas 
woman who has managed a 450-acre 
farm for 10 years, and saved $20,000 in 
that time. It is remarked, sarcastic¬ 
ally, that this shows what a woman may 
accomplish if she isn’t bothered with a 
husband. 
* 
The Medical Record recently pointed 
out the danger of vitiated air in the 
school, as a means of producing nervous 
collapse and “brain fag” in children. 
Abundant exercise in the open air is 
pointed out as an actual necessity for 
all children. Says this authority: 
Of all barbarous practices, that of allow¬ 
ing 20 minutes for a cold lunch, and then 
detaining a young child after hours in a 
vitiated atmosphere because indigestion 
and beginning dyspepsia have produced 
irritability and inattention, is the most 
fruitful source of nervous weariness, which 
sooner or later leads to the physical wreck. 
* 
A friend asks whether it is possible 
to make gluten wafers at home, as they 
seem quite an expense when constantly 
bought for one who is not allowed to 
eat much ordinary bread. These wafers 
may be made very nicely at home. Mix 
one-fourth teaspoonful of salt with one- 
half cupful of sweet cream, and stir in 
enough gluten to make a stiff dough. 
Knead until smooth, and then cut in 
small rounds or squares and bake on an 
ungreased tin until a delicate brown. 
They are very nice, and especially good 
for invalids. 
* 
A modern department store is a sub¬ 
ject of never-failing interest to woman¬ 
kind. It represents a city in itself, and 
every season shows some new develop¬ 
ment of interest or convenience. Dur¬ 
ing the Dewey celebration, New York’s 
big stores formed a rallying-ground for 
all the visitors, and the crush and jam 
within them was amazing. New York 
and Chicago, while noted for their great 
stores, which rival Whiteley’s in Lon¬ 
don and the Bon Marche in Paris, are 
not the only possessors of these uni¬ 
versal providers. Boggs & Buhl, of Al¬ 
legheny, Pa., who are specialists in the 
mail trade, have a store which includes 
five acres of floor space, cared for by 
1,000 employees. Nineteen delivery 
wagons are required for the daily dis¬ 
tribution of goods to city purchasers 
alone. The store has its own steam¬ 
heating plant and engine room; two 150- 
horse-power engines generate power for 
1,000 16-candle-power electric lights, 
and over 200 arc lights. A 75-horse 
power engine furnishes power for five 
miles of pneumatic cash system, and 
two large compound pumps run the 
half-dozen elevators. The establish¬ 
ment is, also, provided with its own fire 
apparatus. Among its appointments for 
comfort and interest are a ladies’ hand¬ 
somely arranged parlor, and a luxurious 
Oriental room. One of the greatest ad¬ 
vantages in ordering goods by mail, af¬ 
ter a careful study of a catalogue, is 
the convenience of the readymade gar¬ 
ments. If careful measurements are 
taken, there is no trouble in fitting, un¬ 
less the figure is abnormal. For order¬ 
ing suits the following measurements 
are required: Front—Around the neck. 
Neck to waist. Bust, to be taken all 
around under the arms. Length of 
sleeve inside. Length of shoulder. 
Shoulder to elbow. Elbow to wrist. 
Size of waist all around. Back—Length 
of back. Across the back. Under the 
arms. Skirt—Length in front from 
waist. Length on back from waist. 
Length on side from waist. 
* 
Among millinery fabrics this Fall 
great use is made of rich materials in 
the way of satin and velvet. Miroir vel¬ 
vet is much used; this 'is a rich velvet 
which has been run through a steam 
roller, giving the shimmery effect of a 
looking-glass. It usually costs from $3 
to $5 a yard. It differs from crushed 
velvet, inasmuch as the latter has the 
crushing done in a conventional design. 
Satin antique is a material midway be¬ 
tween satin and miroir velvet, often 
made in rich mingled patterns. Panne, 
which is often referred to as a rich trim¬ 
ming, is like satin antique, but with a 
slightly longer nap. Uncut velvet is still 
fashionable in black and white effects. 
Crushed plush is again seen. Velveteen 
has changed its standing, and is now 
seen in richly-colored figures for about 
$4 a yard—quite a change from the cot¬ 
tony velvets which were, at one time, 
the only wearers of this name. 
* 
One of the favorite, time-honored 
jokes of the humorists is that concern¬ 
ing the young man who has to spend so 
much money on candy and soda water 
during his engagement that he is 
obliged to live with his wife’s father 
after marriage, instead of being in a 
position to prepare a house of his own. 
This subject is now being discussed in a 
popular English periodical, and the 
weight of evidence appears to be en¬ 
tirely opposite to the joker’s view. One 
young man, who appears to view his en¬ 
gagement in a very businesslike man¬ 
ner, estimates that it saves him at least 
one-fourth of his income yearly. He 
says that it is not nearly so expensive 
to go to places of amusement with a 
sensible girl as it would be to go to the 
same places with a party of young men, 
and apart from this fact, his engage¬ 
ment is of great benefit morally, in 
making his more careful in selecting as¬ 
sociates and amusements. While it is 
quite true that there are silly girls who 
encourage extravagance, we think that 
the burden of testimony is on the other 
side. 
* 
Twenty-five years ago, every little 
girl whose parents aspired to any social 
pretensions at all, was expected to play 
the piano. Many were the rebellious 
thoughts—many the tears—caused by 
this form of training. It did not matter 
whether the child possessed any musical 
taste or ability—whether she loved the 
piano or abhorred it—so many hours 
each day the smal. fingers must wander 
up and down the keyboard, and the 
small figure sit up on the stiff stool, un¬ 
til back and wrists and fingers joined in 
a general ache of protest. Now we 
have changed our views; it is no longer 
considered that the piano must form a 
part of one’s education, and the small 
girl studies expression, physical culture, 
and numerous other strangely-named 
arts that the old-fashioned pianist never 
heard of. The modern ideas in training 
girls are certainly an improvement; 
each one should have the chance of edu¬ 
cation in the line indicated by her abili¬ 
ties. But it is a great pity for a girl to 
imagine that she should not devote any 
leisure to music, because she has not 
the ability to become a great musician. 
The home performer whose music is of 
little account in the mind of the 
trained artist, may do more than Pad¬ 
erewski or Ysaye in cheering or uplift¬ 
ing those around her. Familiar tunes 
and old-fashioned hymns, which the 
trained musician derides for the very 
tunefulness that recommends them to 
uncritical ears, may do more to promote 
family cheer and thankfulness than all 
the oratorios ever written. 
* 
A man was recently arrested in 
Greater New York, who has been going 
about clipping the long quills worn in 
women’s hats, with the aid of a pair of 
shears. The reason for his mania is 
not known, but after seeing the way 
these over-long quills get in the way in 
a crowded street car we should not feel 
surprise if more of the citizens armed 
themselves with shears. Many women 
seem to think that the longer the quill, 
the more fashionable the hat. It is cur¬ 
rently stated that a good many of these 
quills are furnished by the turkey buz¬ 
zard; they are much longer than any 
worn by the domestic turkey. Fashion 
describes them as eagle quills. Grebe is 
already seen on a great many Fall hats, 
usually in the natural cream and brown, 
but grebe breasts, dyed black, appear on 
mourning millinery, and we cannot 
imagine any feather more utterly 
mournful in appearance. Pheasants’ 
plumage, always beautiful in its rich 
shades of brown and green, is a favorite 
trimming on good walking hats, espec¬ 
ially those of English make. 
From the Kitchen Window. 
Taking in my ivy from a shaded* cor¬ 
ner, where it has been growing all Sum¬ 
mer, I decided to place it around the 
most treasured picture I possess. A 
zinc pan with a hole in the center near 
the top, will be filled with the roots and 
earth, and hung between the wall and 
the picture. It is better to cover the 
pan with moss, and to water regularly, 
or it will soon suffer. A north window, 
when there is no great heat, will be the 
best position. Look out for the Mealy 
bug and scale, as these often lodge in 
the stems, and are not discovered until 
mischief is done that cannot be reme¬ 
died. 
From the kitchen window I can see 
two tomato vines that have escaped 
frost by being protected and covered 
with matting every cold night. They 
were trained up the wall of a shed, or at 
least one was trained and the other was 
left untrained. The branches of one 
were spread out and tied back; it had a 
special manuring, and water when 
needed, and grew 10 or 12 feet in the 
season. Superfluous stems were kept 
off, and the result was that an immense 
quantity of tomatoes ripened early, and 
of fine quality. The other vine was left 
to itself, and did not grow up. It is 
dwarfed and stunted, groveling in the 
earth, and the fruit was soiled by rain, 
and not very plentiful. It seemed to me 
a good simile of a trained and untrained 
mind—the one climbing upward and set¬ 
ting good fruit—the other never ad¬ 
vancing and showing no improvement 
as life’s Summer passes away. 
A bed of fine pansies is in sight, too, 
and they are to me such a lovely Au¬ 
tumn flower, for when the frost has 
nipped the other blossoms these remain 
cheery and bright, till the snow comes, 
and the leaves falling from the 'trees 
above them cover them from our sight 
until Spring, when they are the first to 
greet us. 
Some one made a banana pie the other 
day; it appeals to the sweet tooth of 
some members of the family. It had a 
lower crust only, which was lightly 
baked first, then filled with thinly-sliced 
bananas and powdered sugar. The fruit 
softens sufficiently in a few minutes’ 
cooking, and when done the top is cov¬ 
ered with whipped cream. It is best 
when freshly cooked. We had some 
hardy Northwest plums that no one 
would eat, they were juicy but tough of 
skin, so we scalded them and rubbed 
through a sieve to take out the stones 
and skins, added half a pound of sugar 
to each pint of pulp, and boiled slowly 
till it was a thick paste, stirring to keep 
from burning. A happy thought was 
that a little crab-apple pulp would im¬ 
prove it, and the result is so successful 
that we have decided that wild plums 
have found their mission in this mar¬ 
malade. It is only by experiments that 
new recipes are found, and this was new 
to me, so I give it to readers who may 
find fruit scarce, or who are at a loss 
for a way to use plums that no one 
cares to eat. The wild tang is, in this 
way, quite a pleasant taste. 
ANNIE L. JACK. 
How to Use a Calf’s Head. 
Calf’s-Head Soup. —The head cannot 
always be bought from the butcher, but 
when veal is slaughtered on the farm 
the head will give several dainty and 
nutritious dishes. The head should be 
split open, carefully cleaned, and the 
tongue and brains removed, care being 
taken that the brains are not crushed. 
Soak the head for half an hour in salt 
water, and then put on the stove, with 
four quarts of cold water. Let it come 
to a boil, and then draw back to a place 
where it will simmer slowly, cooking for 
two hours. At the end of this time, re¬ 
move the head, take the meat off the 
bone, and then return the bones to the 
soup-pot, cooking for one hour longer, 
when the soup should be strained. Add 
a grated carrot, half a turnip, a tea¬ 
spoonful of finely-chopped parsley, one 
of sweet basil, one of lemon thyme, two 
bay leaves, two of Summer savory and 
two of sweet marjoram, a teaspoonful of 
salt and half a pepper. Boil again for 
half an hour, then strain and thicken 
slightly with a teaspoonful of flour rub¬ 
bed smooth with an ounce of butter. 
The Brains. —Put the brains in salt 
water and let them remain for 20 min¬ 
utes. Remove and dry, then dip into 
egg, then in very fine bread crumbs, 
which have been nicely seasoned with 
salt and pepper. Fry and serve hot. 
Garnish with parsley. 
The Meat. —Shred one pint of the 
meat from the head when cold, two 
whole slices of bread soaked in water 
and squeezed dry, four medium-sized 
potatoes mashed when hot and one egg 
lightly beaten, and add to them a piece 
of butter the size Ojl a walnut, two tea¬ 
spoonfuls of salt, some parsley, thyme 
and pepper. Put into a baking dish and 
bake for an hour, or make into cro¬ 
quettes, dip in egg and fine bread crumbs 
and fry in boiling lard. A nice way to 
serve the meat cold us to shred it, season 
with pepper, salt, clove and bay leaf, 
moisten with the stock in which it was 
boiled, and press into a mold. The 
stock forms a solid jelly when cold. 
The Tongue. —Place the tongue in 
cold salt water for 20 minutes, then boil 
until tender. Remove from the fire and 
take the skin from the tongue. When 
cold slice neatly and serve for luncheon. 
This is also very good /if, before slicing, 
it is covered with vinegar for a day or 
two, then sliced and served as a side, 
dish. 
If you have a poor appetite, and what you do eat 
doesn’t digest, take Dr. D. Jayne's Tonic Vermifuge. 
It rids the system of disturbing bodies, and by heal¬ 
ing and stimulating its natural forces, it makes the 
sick well. 
Before the fever, headache and oppressed breath¬ 
ing which come with “a bad cold,’’ have assumed a 
dangerous form, cure it with Jayne's Expectorant . 
The Family Pill—Jayne’s Sanative.— Adv. 
