802 
THE RURAL NEW-YORKER 
(November 5 , 
[ Woman and Home 
From Day to Day 
THE ROVER. 
Beyond the East the sunrise, beyond the West 
the sea. 
And East and West the wanderlust that will 
not let me be; 
It works in me like madness, dear, to bid me 
say Good-bye! 
For the seas call aud the stars call, and O, 
the call of the sky ! 
I know not where the white road runs, nor 
what the blue hills are. 
But a man can have the sun for friend, and 
for his guide a star; 
And there's no end of voyaging when once 
the voice is heard. 
For the river calls and the road calls, and O, 
the call of a bird ! 
Yonder the long horizon lies, and there by 
night and day 
The old ships draw to home again^ the young 
ships sail away; 
\nd come 1 may, but go I must, and if men 
ask you why, 
You may put the blame on the stars and the 
sun and the white road and the sky! 
—Gerald Gould in the London Spectator. 
• 
Directoire collar and cuff sets are 
among fashionable models brought into 
favor by the broad sleeves and revers seen 
on many coats and waists. They have a 
flat band of lace, with an upright chiffon 
ruche and a wide pleated ruffle below. 
These sets cost from $2 up. 
* 
A woman who experiments with 
combination cereals says that cream of 
wheat and cornmeal, half and half, boiled 
together, makes a delicious porridge; so 
do rolled oats and wheat flakes. This 
may be borne in mind when only a rem¬ 
nant of some cereal is left in the package. 
* 
The simplest way to utilize the coarser 
outside stalks of celery is to cut in inch 
lengths and boil until tender; then dress 
either with butter and seasoning, or with 
cream sauce. Another method is to par¬ 
boil, then drain, leaving the stalks about 
four inches long. After draining dry, 
dip the stalks in batter and fry brown in 
hot fat. The tips and other green and 
slender parts of the stalk should be used 
in soup. 
* 
Fairy blitter is a delectable pudding 
sauce which goes well with a variety of 
dishes. Beat together half a cupful of 
butter and a cupful of sugar until they are 
very white and light; add two tablespoon¬ 
fuls of cream and flavor with vanilla. Put 
into a mold and let it stand an hour or 
more to harden. This sauce is very nice 
with plain boiled rice, either boiled and 
drained so that each grain stands separate, 
or boiled in a pudding bag so that it 
swells into a solid mold. This last is an 
old-fashioned method, but with a sweet 
sauce it is not to be despised. 
* 
Among the newer ideas in fancy work 
are cigar-tag ash trays, card trays, etc. 
Clear glass trays or plates are used, the 
decoration being applied on the back, so as 
to show through. A cigar box picture 
or medallion is put in the center and the 
tags radiate out from this. A piece of col¬ 
ored felt is then drawn smoothly over 
the back, pasted firmly to the plate and 
decorations; this fits perfectly, giving an 
even edge. The effect from the upper side 
of the tray is that of a rich mosaic, the 
felt forming a background where there are 
interstices between the decorations, while 
the glass gives a lustrous surface. Outfits 
for doing the work are sold by most de¬ 
partment stores. 
* 
Among new ribbons Louisine gives a 
charming effect; this is a soft silk with a 
satiny finish. There are many very beau¬ 
tiful flowered ribbons, which are used for 
girdles and trimmings, and also for making 
fancy bags. A Louisine ribbon eight 
inches wide, covered with delicately tinted 
orchids, cost $2 a yard; the same width 
in a rich Persian pattern of medallions, 
with a border of solid color, was $2.45 a 
yard. Some very handsome flowered rib¬ 
bons, with a soft finish that suggests vel¬ 
vet, reproduce the effect of antique bro¬ 
cades ; 5*4 inches wide they cost $2 a 
yard. Cheaper grades of ribbon repro¬ 
duce the flowered effect in taffeta for 50 
cents to $1 a yard. A good many om¬ 
bre or shaded ribbons are seen, grad¬ 
ually paling from a deep color to white; 
they are much used in millinery. They 
are usually of Liberty satin or Louisine. 
In using the term Liberty, as applied to 
silks and ribbons, many are not aware that 
it is the name of a great London firm, 
Liberty & Co., who have done much to ex* 
press artistic feeling in dress and domestic 
accessories. _ 
Ironing Starched Garments. 
Some time since a reader asked instruc¬ 
tions for ironing starched collars and cuffs. 
The following instructions, from a corre¬ 
spondent of the Chicago Record-Herald, 
are very clear and practical: 
Shirts, cuffs and collars must be washed 
and dried before starching. Use boiled 
starch perfectly clear and not too thick, 
with a teaspoonful of pulverized borax 
dissolved to the quart of starch, strained 
through cloth. Dip articles in the warm 
starch, then wring and lay on a clean 
table or board covered with a clean cloth 
and rub in with the flat hand all the starch 
it will hold in addition to the dip. Now 
pull and stretch the article in the shape it 
is to have when ironed, and with the finger 
tips smooth out every wrinkle formed in 
the linen. Go over it with a clean cloth 
that has been wrung quite dry out of per¬ 
fectly clean and slightly blued water and 
hang up to dry on a wire or line covered 
with a clean cloth away from any air 
whatever. When quite dry, and about an 
hour before ironing (not more than one 
hour), take a long cloth, as wide as the 
collars or cuffs, and wring it out of clean, 
slightly blued water, and, laying the collars 
or cuffs down flat and between each a sin¬ 
gle layer of the damp cloth, roll up tight. 
For these use none but polishing irons, 
and these must be rather hot. When ready, 
lay the cuff or collar, taken one at a time 
out of the damp cloth and go over it 
lengthwise with the clean, hot polishing 
iron with rather strong, quick strokes on 
the right,side only. Generally a half dozen 
of such strokes will bring a nice smooth 
polish and finish to a cuff or collar, after 
which a hot iron can be run along on the 
wrong side, which will round or shape it. 
Shirt bosoms are starched in the same 
way, the lower half of the front is wrung 
out of the water and turned up on the 
bosom and then rolled to dampen it and 
ironed in the same manner, treating the 
collar and the wristbands the same way. 
Air must not be allowed to touch clothes 
after they are starched; irons must be 
very hot, strokes must be quick and strong 
and clothes, water, everything about the 
work must be clean. I was the owner at 
one time of a small laundry and used a 
small polishing iron shaped a good deal 
like a Chinese foot, with corrugated sur¬ 
face instead of smooth. These irons can 
be bought at hardware stores and cost 
about the same as other polishing irons. 
Protecting Children’s Beds. 
The cut, Fig. 362, shows a device for 
keeping the air from an open window 
from blowing upon the heads of sleeping 
children, and also for keeping restless little 
sleepers from falling out of bed. A tri¬ 
angular piece of cloth is tacked with 
round-headed brass tacks to the side of the 
PROTECTING A CHILD’S BED. Fig. 362. 
bed. The upper corner has a ring to go 
over a brass hook in the head-board. 
During the day this piece of cloth can be 
folded in under the mattress. If made of 
some pretty material and neatly bound, 
this addition to the bed’s furnishings will 
not look at all unattractive, if left in place 
during the day. w. D. 
Green Tomato Soy. 
This is a delicious relish, which we have 
made this year for the first time. It 
requires one peck green tomatoes; one 
quart onions, salt and vinegar as de¬ 
scribed; one teaspoonful ground cloves; 
one teaspoonful ginger; one teaspoonful 
cinnamon; the same of black pepper; J4 
teaspoonful red pepper; }4 pound brown 
sugar; half a grated nutmeg. Wash the 
tomatoes and cut in slices, also the onions. 
Place a layer of tomatoes and then 
sprinkle with salt, next a layer of onions 
in the same way—until all are done, j 
Let stand over night. In the morning 
drain well and then put on the stove ro 
cook, covering the preparation with vine¬ 
gar. Add the spices and let it boil slow¬ 
ly together four or five hours; then bottle 
hot, leaving the covers off the jars till 
the next day._ s. M. T. 
The Bookshelf. 
Farmer’s Cyclopedia of Agriculture; 
by E. V. Wilcox and C. B. Smith; 620 
pages (9*4x7 inches) 500 illustrations; 
Orange Judd Co., New York. This 
unique book treats nearly 7,000 subjects 
of interest to farmers; general farming, 
horticulture, live stock, poultry, etc. The 
arrangement is convenient, illustrations 
good and matter clearly written; a valu¬ 
able addition to any farm library. Sent 
postpaid from this office on receipt of 
price; cloth, $3.50; half morocco, $4.50. 
It seems to me that the shortest way to 
check the darker forms of deceit is to set 
watch more scrupulous against those 
which have mingled, unregarded and un¬ 
chastised, with the current of our life. 
Do not let us lie at all. Do not 
think of one falsity as harmless and 
another as slight and another as un¬ 
intended. Cast them all aside; they may 
be light and accidental, but they are an 
ugly soot from the smoke of the pit, for 
all that; and it is better that our heart 
should be swept clean of them, without 
overcare as to which is largest or black¬ 
est. —John Ruskin. 
You can make better food with 
Royal Raking Powder 
ABSOLUTELY PURE. 
Lighter, sweeter, more palatable 
and wholesome. 
$16 For lC 
"I spent one cent for a postal card and saved 
$16 by buying a Kalamazoo Range." 
Will you spend one cent to investigate our 
special factory offer on 
Kalamazoo 
Stoves 
and 
Ranges 
We ship direct to you 
from our own factory, 
- freight 
prepaid, 
on 
360 
Days Ap¬ 
proval 
and saveyou from 
25% to 40% inthe 
purchase price. 
You can’t find a 
better at any 
price; if not per¬ 
fectly satisfactory return it at our expense. We 
can do this better because we are the only stove 
manufacturers in the world who are selling 
their entire product direct from the factory to 
the user. We save you all jobbers’, dealers’ and 
middlemen’s profits—therefore, do not be influ¬ 
enced by dealers’ prejudice; investigate loryonr- 
self. VVe have a most extraordinary bargain 
price on our Oak Sfova— the price will surely as¬ 
tonish you—don’t buy until you learn all about 
the Kalamazoo Oak. 
SEND FOR NEW FREE CATALOGUE 
and compare our prices and quality with those 
of local dealers. That will tell the story. The 
catalogue is the most complete ever Issued by 
any manufacturer selling direct to the user. 
Describes our full line, including, 
KALAMAZOO STEEL RANCES. 
KALAMAZOO STEEL COOK STOVES. 
KALAMAZOO OAK HEATERS at special 
factory prices. 
A HICH CRADE LINE OF CAST COOK 
STOVES for wood or wood and coal. 
A NEW CAST RANCE for hard coal ex¬ 
clusively, made especially for the east¬ 
ern and city trade—a great monev saver. 
A NEW SELF FEEDINC BASE BURNER 
—handsomely nickled—the equal of any 
high grade parlor stove in the world—a 
great bargain. 
KALAMAZOO HOT BLAST STOVE for 
soft coal. 
A NEW CAST COTTAGE HEATING 
STOVE for wood. ETC. ETC. 
Don’t fail to acquaint yourself with the many 
good qualities and superior advantages of our 
Crand Range. Made exclusively for hard coal 
or wood—it’s the kind the New 
England, New York and Penn, 
housewives use—the price will 
surprise you because of its rea¬ 
sonableness. 
All Kalamazoo Cook Stoves and Ranges ’ 
arsequippsd with our Patent Oven Ther¬ 
mometer—great fuel saver—makes baking 
and roasting easy. 
Highest grade patent blue polished steel plates 
used in all Kalamazoo Steel Ranges at no addi¬ 
tional cost. All Kalatnazoos blacked and pol¬ 
ished ready for use. Anyone can set them up. 
PLEASE REMEMBER we are real manufac¬ 
turers—not simply dealers; we guarantee our 
product under a 820,000 hank bond: we pay all 
freight charge*; if you are not perfectly satis¬ 
fied we don’t want you to keep the purchase; 
we give you a 360 day approval test. The 
Kalamazoo is not excelled by any stove or 
range in the world, and we certainly do save 
you money. Send for free catalogue No. 114; 
read our offer; compare our prices and then 
let us ship you a Kalamazoo. 
Kalamazoo Stove Co., Mfrs., Kalamazoo, Mich. 
We refer to any bank in Kalamazoo, any Commercial 
Agency, or to the Editors of this Publication. 
Wood.GobsorRubbish 
Then getanO-RIB-O Heater. 
Costs little. Intense radiating 
power. Holds fire over night 
with wood. Burns anything 
butcoal. Ashes removed only 
2 or 3 times a year. Heats 
like a $60 base burner. Ex¬ 
tremely stylish and hand¬ 
some. We guarantee satis¬ 
faction or money refunded. 
One good hardware dealer !■ 
a town sells It. 
if there are none on sale at 
your town send us $ 4.88 and we 
will ship you prepaid a No. 8 
Princess on one months trial, 
to be returned at our expense if 
not satisfactory and money refunded. We make Soft Coal 
Stoves too. Send for illustrated booklet anyway. 
BRISCOE MFG CO. Dept, r, Detroit, Mich. 
“ The Busy Man’s Train." 
Appropriate in its Name, 
Appropriate in its Route, 
Appropriate in its Character--- 
“The 20th Century Limited.” 
This is The century of all the 
ages. 
The New York i entral—Lake 
Shore 20-hour train between N ew 
York and Chicago (the two great 
commercial centers of America) is 
The train of the century, and is 
appropriately named 
“ The 20th Century Limited.” 
A beautiful etching of this train printed 
on plate paper 24 x32 inches ready for fram¬ 
ing will be sent free to any address on receipt 
of 50 cents, by George H. Daniels, General 
Passenger Agent, Grand Central Station, 
New York. 
