1904 . 
THE RURAL 
NEW-YORKER. 
547 
The Rural Patterns 
The plain shirt waist shown is espe¬ 
cially suited to stout figures, as it is made 
with an under-arm gore. The waist con¬ 
sists of fronts, back and under-arm gores, 
the fronts being laid in narrow pleats at 
their upper edges and either pleated ai 
the waist line or left free to be adjusted 
to the figure as preferred. The sleeves 
4730 Shirt Waist. 36 to 46 bust. 
are the fashionable ones of the season and 
form drooping puffs over the cuffs. The 
quantity of material required for the me 
dium size is 4)4 yards 21 inches wide, 
4 yards 27 inches wide or 2% yards 44 
inches wide, with J 4 yard of any width 
for tie. The pattern 4730 is cut in sizes 
for a 36, 38, 40, 42, 44 and 46 inch bust 
measure; price 10 cents. 
The boy’s suit is complete without a 
blouse, and is suitable for wash goods or 
wool materials. The suit consists of coat 
and knickerbockers. The coat is made 
with fronts and hack and is closed in 
double-breasted style. A pocket is in¬ 
serted in the left front and a belt of eithei 
leather or the material confines the coat 
4746 “ Buster Brown” Coat Suit,' 
2 to 8 years. 
at the waist. The sleeves are full with 
roll-over cuffs that match the collar. The 
knickerbockers are loose about the legs 
and are drawn up at the knees by means 
of elastic inserted in the hems, but fit 
smoothly about the hips and waist. The 
quantity of material required for the me¬ 
dium size (6 years) is 4)^ yards 27 inches 
wide, 3 yards 32 inches wide or 2% yards 
44 inches wide. The pattern 4746 is cut 
in sizes for boys of 2, 4, 6 and 8 years ol 
age; price 10 cents. 
That solemn moment in which, for 
those who have gone before and for us 
who are to follow, the eye of sense be¬ 
holds naught, save the ending of the 
world, the entrance upon a black and si¬ 
lent eternity, the eye of faith declares 
to be the supreme moment of a new 
birth for the disenthralled soul, the in¬ 
troduction to a new era of life, compared 
with which the present one is not 
worthy of the name. Who can tell but 
that this which we call life is really 
death, from which what we call death 
is an awakening.—John Fiske. 
Programmes of Grange Work. 
The Grange is always interesting. A 
dull man never made a good farmer yet, 
and only good farmers and people ol 
brains care to join the Granges. I think 
that this year, 1904, is going to be a 
banner year for the Subordinate Grange 
in our town. I have seen over a dozen 
programmes so far, and not one has the 
variety, life and worth that West New¬ 
bury Grange has secured. The Worth} 
Master urged all members to tell what 
interested them most, and the Worth} 
Lecturer has tried hard to provide some¬ 
thing for everybody. I assure you there 
will be something going on every even¬ 
ing that we hold a meeting. The pro¬ 
grammes include music, together with 
literary and social features, in addition to 
the addresses and discussions. It is also 
customary to declare a recess in ordet 
that there may be less restraint among 
the brothers and sisters. Each feature of 
the evening has its own especial com¬ 
mittee. 
One of the later topics for discussion 
will be “Sunday on the Farm;” another 
“The Political and Legal Status of Wo¬ 
men.” One or two evenings are left open 
to be filled at the lecturer’s discretion. 
It was one such evening that a sleighing- 
party occurred. Along in August we 
shall fill in another with the. annual pic¬ 
nic. Usually we visit some patron. Once 
it was in a chestnut grove near a river, an¬ 
other time the tables were set in a barn 
with a delightful breeze blowing through 
from the big doors at either end. Every¬ 
thing was as sweet and clean as the house 
kitchen, and it was a barn whose owner 
kept 20 cows and three horses at the 
time. I have lived 14 years in a city ot 
4,000 inhabitants or more, and at least 
nine years among farmers. The Grange 
is certainly the place where one receives 
the most spontaneous hospitality, tht 
heart-felt cordiality of earnest thinking, 
workers and masters of their own work. 
Our secretary has received several papers 
from politicians asking for the support 
of this Grange on certain bills to come 
before the Legislature. This goes to 
prove that “the powers that be” recog¬ 
nize the immense influence this body of 
the farmers possesses. Never have I 
known the matter submitted to receive 
anything but careful attention and a 
prompt decision. adah e. colcord. 
Ideas for Canning Time. 
Quince and Pear Sauce. —This is an 
old recipe that has been used in out 
family for years. I do not recall that a 
can of it has ever spoiled: Three pounds 
light brown sugar, six pounds pears, 
quartered if large, small ones cut in 
halves; nine pounds quinces, quartered. 
Boil sugar, pears and quinces nearly all 
day, taking care not to let them cook too 
rapidly, until both pears and quinces are 
of a rich red, and the juice an amber sy¬ 
rup. Can and seal tight. The fruit 
keeps its shape, the pears having gained 
a fine flavor from the quinces, and the 
quinces having an added goodness from 
the pears. 
Mrs. C.’s Currant Jelly. —The cur¬ 
rants are picked over as if for canning, 
then put in the preserving kettle. As 
the fruit heats, it is mashed with a large 
spoon until juice is pretty nearly all ex¬ 
tracted. The juice is all dipped off and 
her jelly is made according to the com¬ 
mon recipe. She now adds to the cur¬ 
rants left in kettle an equal amount of 
berries—either black or red is added, ana 
jam is made by the addition of three- 
fourths of a pounds of granulated sugar 
to each pound of fruit. In this way she 
says jelly making is an easy task, and 
she also has the consciousness of having 
used every bit of the currants. 
Currant Sauce. —My neighbor gives 
me a way she has learned for making 
a satisfactory currant sauce: Five pounds 
of currants, heat in preserving kettle, put 
in a muslin bag and squeeze out all juice. 
Add five pounds granulated sugar, one 
pound raisins, seeded and chopped fine, 
two oranges, chopped fine. Boil till like 
jelly. This same woman does up currants 
without cooking. Occasionally she says 
a can spoils, but on the whole she has 
good luck, every can keeping perfectly 
some years. The currants are looked over 
carefully, washed and then mashed thor¬ 
oughly, a glass bottle being good for this 
purpose. She then adds sugar, pound 
for pound. The fruit is sealed in cans, 
using new rubbers each time. Pineapples 
are also put up in somewhat the same 
way. Mrs. G.’s way is to chop the fruit 
fine, add sugar pound for pound. The 
fruit thus prepared is left in a gallon 
crock for two days, its contents being 
stirred frequently with a silver spoon. At 
the end of the second day the fruit is put 
in airtight cans. helen c. Andrews. 
The Bookshelf. 
The Delineator. —Many of us will re¬ 
member the old days, years ago, when the 
Delineator was almost entirely devoted 
to patterns; it has developed from year 
to year, until, at the present time, ii 
covers all lines of domestic economy, and 
includes interesting literary features as 
well. The practical articles on dress¬ 
making and millinery have always seemed 
to us especially valuable; clearness of di¬ 
rections is much aided by copious illus¬ 
tration. An extremely useful publication, 
and one always helpful in the household. 
The Modern Priscilla. —This publica¬ 
tion is a joy to anyone interested in fancy 
work; its monthly visits will keep one in 
touch with the newest ideas in sewing, 
embroidery, lace-making, etc., and it pub¬ 
lishes valuable patterns for such work 
every month. It also gives many ideas 
for social entertainments. A year’s sub¬ 
scription to this paper would form a de¬ 
lightful gift for anyone interested in these 
lines. 
What to Eat is a monthly magazine 
devoted to domestic science, and possess¬ 
ing some features distinct from other 
papers of its class. It is an earnest workei 
in the pure food cause. A colored cover 
and numerous illustrations add to its 
attractiveness._ 
Spice. —Why will some cooks use so 
much spice? In the first place it is very 
unwholesome. It is irritating, and in 
some instances causes serious trouble. 
And yet certain people keep right on 
buying pepper and spices by the pound. 
In the second place, it is really in poor 
taste to use large quantities of spice. 
One who has become accustomed to food 
cooked without pepper or spice has a 
sort of epicurean taste and can appre¬ 
ciate the delicate flavor of plain viands. 
To such a one the use of a great deal of 
spice is as offensive and as sure an in¬ 
dication of vulgarity as is the excessive 
use of cheap perfumery. The latter sug¬ 
gests the effort to conceal some unpleas¬ 
ant odor. So food that is a dirty grey 
from spice suggests the use of cheap ma¬ 
terials, or shortening that is not per¬ 
fectly fresh. There is a use for spice. 
Sometimes just a mere hint is pleasant, 
and on rare occasions a highly seasoned 
dish may be acceptable, but nothing can 
ha more monotonous, to say nothing of 
the injurious effects, than to have every¬ 
thing spiced heavily with the same 
kinds of spice. k. 
. - 
AW You need (lie liest linking pan you 
W o;ui get—baking teats the durability v 
W of the ware. You can bake anything m 
f or you onn boil, broil, stew, roast or fry * 
over coai, wood or gas, and 
ROYALIST 
( Patented) 
will he just the same as when you started—heat 
does not injure it. It is light, durable, clean,per¬ 
fectly pure and absolutely safe to use. Lightens 
labor—makes the kitchen bright and cheerful. 
“KITCHEN EXPERIENCE,” 
tin Christine Terhune Herrick —a valuable 
book on household economy. Every woman 
i ought to have it—write for a copy free, 
k Itoval Granite Steel Ware la sold every- A 
A where. Look for the label. M 
NATIONAL 
KNAMKMNG AND STAMPING CO. 
Dept. O HI Fulton St., Nevr York, 
A Little Gold Mine for Women 
The TJ.S. Cook-Stove Fruit-Drier 
Dries all kindsof Fruits, Berries, Cher¬ 
ries, Corn, Vegetables, etc. It takes 
no extra Are. Always ready for use, 
will last a lifetime. It works while 
you cook. Write for circulars and 
special terms to agents. Price, 85. 
B. B. Fahrney, B.120,Waynesboro,Pa 
MRS. WIMSLOW’S 
SOOTHING SYRUP 
has been Med by Millions of Mothers for their 
children while Teething for over Fifty Years. 
It soothes the child, softens the gums, allays ( 
all pain, cures wind colic, and Is the best i 
remedy for diarrhoea. 
TWENTY-FIVE CENTS A BOTTLE. 
KZQ/L PER ANNUM I 
O 70 ON EVERY DOLLARl 
Assets 
81,700,000 
Surplus and 
Profits 
8160,000 
The earning power of your savings 
Invested with this Company at 5 p. c\ 
Is 25 p. c. greater than if invested at 
4 p. c.: is 42 6-7 p. c. greater than if in¬ 
vested at 3 1-2 p. c., anti 66 2-3 p. c. 
greater than if in vested at 3 p.c. A! t tie 
same time, free from speculation and 
subject to withdrawal at your pleasure 
without loss of earnings. Established 
over 10 years—under N. Y. Banking 
Dept, supervision. Our patrons, prom¬ 
inent clergymen, business and profes¬ 
sional men endorse our methods. 
Write for particulars. 
Industrial Savings and Loan Co., 
1134 Broadway, Nkw Yokk. 
TELEPHONES 
For Farmers’ Lines. 
Organize an exchange In your 
community. Full particulars fur¬ 
nished. Catalogue free. 
THE NORTH ELECTRIC CO., 
162 St. Clair Street, 
C N. 301. CLEVELAND, O. 
Even children drink Grain-O 
because they like it and the doc¬ 
tors say it is good for them. Why 
not ? It contains all of the nourish¬ 
ment of the pure grain and none 
of the poisons of coffee. 
TRY IT TO-DAY. 
At grocers everywhere: 16c. and 36c. per package. 
SPECIAL OFFER!! 
To introduce our CABINETS 
direct from the factory to the 
people, we make you the follow¬ 
ing Special Otter: For til) 
days you can obtain this beau- 
ful. 814 Oak finished, zinc top 
KITCHEN CABINET 
for the low price of 812. To 
have this a bona tide offer, send 
us 81 and we will send the 
CABINET to you with full 
privilege of examination. If 
satisfactory, send us 811, if not, return at our ex¬ 
pense Write to-day for full particulars to 
Cortland Kitchen Cabinet Co., Cortland, N.Y. 
• Pillar'd around by everlasting bills, 
ltobed in thedrapery of descending floods." 
NIAGARA 
FALLS 
One of the natural wonders of 
the world. A charming place at 
any season of the year, reached 
from every direction by the 
NEW YORK CENTRAL LINES. 
A visit to the Falls is an object 
lesson in Geography ; an exhibi¬ 
tion of landscapes that no painter 
can equal, and a glimpse of the 
latest developments of the in¬ 
dustrial wor.d. 
A copy of Four-Track Series No. 9, “ Two 
Days at Niagara Falls,” will be sent free, 
upon receipt of a two-eent st mp, by George 
11. Daniels, General Passenger Agent, Grand 
Central Station, New York. 
JAYNE’S TONIC VERMIFUGE 
CURES DYSPEPSIA and BRINGS HEALTH 
