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FROM DAY TO DAY. 
The best apple jelly may now be made 
from Fall Pippins and, if the maker wish 
to give an especially delicate flavor, sbe 
will add Scented or Rose Geranium 
leaves. One medium leaf to each pint 
of strained juice is sufficient; the leaves 
are added while the jelly is boiling at 
the last, and are skimmed out before the 
jelly is put into the glasses. This jelly 
is a clear, deep amber, with a subtle 
delicacy of flavor unlike any other kind. 
Another delicious and unusual jelly is 
made from the wild Pear thorn or 
Black thorn of the Middle West; the 
jelly is very clear, bright red, with a 
flavor resembling the Crab apple, but 
more sprightly. 
* 
The beautiful Wedgewood ware seems 
to be growing in favor in this country, 
though its classic beauty is not so gener¬ 
ally appreciated as the French china. 
Some charming tea sets—teapot, creamer 
and sugar bowl—are noted among the 
new autumn goods in the New York 
shops. This ware has a smooth ground 
of deep blue, lavender or stone color, 
decorated with classical designs in white 
bas-relief. The effect is that of a cameo, 
the relief having the exquisite delicacy 
of cameo cutting. Many of the designs 
are copied from the antique. This ware 
owes its name to Josiah Wedgewood, an 
Eaglish Quaker, who founded the Wedge¬ 
wood potteries in Staffordshire more 
than a century ago. 
* 
Among bits of China suitable for Christ¬ 
mas gifts, which may be purchased now, 
are mayonnaise or whipped cream bowls, 
the newest design having bowl and 
stand in one piece, instead of being 
separate, like most sauce dishes. Floral 
designs, heavily bordered with dead 
gold, are among the favorites. This is 
an excellent time of year to buy such 
things in anticipation of Christmas ; the 
newest designs have just arrived, and 
the stock has not been picked over, as it 
will be later. Indeed, prices in many 
lines are lower now than they will be 
later. Another dainty piece of china is 
a tea-and-toast plate, consisting of an 
irregularly-shaped plate with a cup to 
match, which is set in a little depression 
at one side, thus doing away with the 
saucer. This is intended for service 
when taking an odd cup of tea, and may 
be held without the inconvenience of 
cup, saucer and plate. Bouillon cups, 
double-handled, and either with or with¬ 
out a lid, are found in very attractive 
decorations. All these articles are seen 
at their best in the Limoges china. 
* 
A noticeable feature in new fall 
materials is the prevalence of stripes 
and Roman effects. The new silks for 
trimming and fancy waists are especially 
gorgeous in this respect. In cloth dress 
materials, there are a great many fancy 
novelties in varied colors with a rough 
finish, but smooth materials are not at 
all out of date, and will be much used 
with braid trimmings or, later, with 
velvet and fur. Braiding is still in high 
favor, and this trimming never shows to 
advantage on a rough or variegated 
surface. Dark blue, dark red, brown and 
gray are favorite colors, the braiding 
being black. A variety of very hand¬ 
some plaids are seen, and it is predicted 
that these will be much worn. Cheviots 
Jan. I 
Next 
for 
25 cts. 
You must have just one neigh¬ 
bor or friend who wants 
The Rural New-Yorker. 
Then just call his attention to this 
suggestion: We will send him the 
paper for the rest of this year for 
25 cents. 
and Scotch mixtures, sometimes with 
brilliant threads of red, green or yellow, 
running through at intervals, make use¬ 
ful and fashionable gowns, while serge 
and whipcord, too serviceable to be 
given up, are seen in all the new and 
standard shades. The fall millinery 
seen so far cannot be taken as a criterion 
of winter styles, most of the hats being 
of the most exaggerated size and shape. 
It would seem that we are to be pre¬ 
pared to wear quantities of feathers, as 
well as remarkable combinations of 
color. 
AN UP-TO-DATE CLOTHES POST. 
F IG. 265 shows a clothes post that has 
all the improvements up to date. 
The line is double, running over a wheel 
at both ends. There is a support on which 
to set the clothes basket, and a small, 
rain-proof box for holding clothes pins. 
One can thus set the basket of clothes 
down, and proceed to pin them upon 
the lower line, moving the line along as 
fast as the clothes are put upon it, and 
thus hang out the whole wash without 
moving a step or once lifting the basket. 
If the ground be wet or covered with 
snow, this is an important point. 
This plan also saves much labor if one 
end—one wheel—can be attached to a 
post on the back veranda or porch, using 
the basket support and the pin box as 
on the regular post. This will obviate 
the necessity of stepping out upon the 
ground at all, either in hanging out or 
taking in the clothes, webb donnell. 
HOMEMAKING VS. HOUSEKEEPING. 
“ T HOPE,” said a woman who was a 
A gentle poet, “ that you are notone 
of those dreadful housekeepers who keep 
every thing in uncomfortable order.” 
I laughed and said, “no,” with an em¬ 
phasis, for I knew the genus she pro¬ 
nounced “ dreadful” — the scrubbing, 
nagging, painfully, spotlessly clean 
kind that destroyed all sense of freedom 
in the house, where children never had 
a good time, where rooms were kept 
closed and dark in fly season, and the 
best room closed always—except for 
funerals—for fear the carpet might fade 
or the chairs get a scratch. 
“ I like to come to your house”, said a 
little girl to a woman whose children 
she often visited, “because everything 
is so nice and dirty !” The child’s mother 
prided herself upon her good housekeep¬ 
ing, so extremely good that children 
were never allowed to come there to 
play when the roads were muddy ! Her 
house was of more importance than its 
occupants, and when she gave her cook¬ 
ing stove a high-class polish, she re¬ 
frained for some time from cooking cer¬ 
tain things on it, because they “spat¬ 
tered so.” 
It is both ridiculous as well as pitiable 
for a sane person to rate herself and the 
members of her family below the house 
they live in, its furnishings and clothes 
they wear. A human being should hold 
himself as greater in value than any 
thing which is made for his use. Home 
isn’t home because it is “ clean as a new 
pin”, but because it is where love abides, 
where the household gods are gathered 
together, and where the whole man can 
find rest and comfort. A house may be 
strictly wholesome without being pain¬ 
fully clean, and a very attractive place 
and still in “beautiful disorder.” The 
one who, probably, suffers most from 
extreme “good housekeeping” is the 
boy of the family. If there are two 
boys, the unhappiness is somewhat less, 
because misery loves company. Imagine 
having no comfortable place to whittle, 
or melt lead, or make kites, pop corn or 
crack nuts, for fear of making a litter ! 
After all, the big, old-fashioned living 
room, with a rag carpet on one-half the 
floor for sitting room, and none where 
the cooking stove stood—the kitchen 
end—rises to the mind as an ideal ar¬ 
rangement for families wherein economy 
must be strictly enforced. It suggests 
comfort, hospitality, sociability and 
home freedom, at a minimum outlay of 
labor and money. The “ moderns” would 
add a tall four-lap screen, and think of 
such a place as the “ dearest spot on 
earth !” mary wager fisher. 
IN THE SCHOOL AND OUT. 
S CHOOL-days are here again, and 
proper care of the school-going 
children is very necessary. Few chil¬ 
dren would break down from excessive 
study if the home hygiene were properly 
attended to. Carelessness in food is a 
serious danger, not only to the bodily 
health, but to the intellectual ability as 
well, and unfortunately, the diet chil¬ 
dren usually select of their own volition, 
is conducive to the condition we describe 
as brain exhaustion in an adult. The 
foods best calculated to build up and 
nourish the brain are those containing 
a large amount of protein and albumin, 
rather than fats and fat-formers. When 
children live largely on vegetables, 
white bread, pastry, and cake, they are 
likely to be in a chronic state of brain 
fatigue, which bears the appearance of 
stupidity. It may, also, be noted that 
poorly nourished children are irritable, 
and more liable to fits of naughtiness 
than those properly fed. Dr. Stanley 
Hall declares that whatever begets the 
best physiological conditions will pro¬ 
duce the best moral character, and how¬ 
ever far-fetched this may sound, we can, 
undoubtedly, feed for character as well 
as for health. 
Now let us see what the children are 
likely to eat. Pie, cake, cookies and 
crackers contan, at the utmost, not more 
than six or seven per cent of protein, 
and there is the possibility that all of 
this small amount is not available in 
digestion. Such vegetables as beets, cab¬ 
bage, corn, celery, lettuce, potatoes, 
tomatoes and squash, contain, on an 
average, not more than 1.5 per cent of 
brain nourishment. Beef contains 29.7 
per cent of protein ; chicken, 19.3 ; rolled 
oats, 16; wheat flour, 12; Graham flour, 
14. It is not to be understood by this 
that the child is to be fed entirely on 
food rich in proteids, because a varied 
diet is material to well-being; but it 
must be understood that excessive bulk 
of starchy foods can never take the place 
of nerve and brain nutrients. 
A good breakfast is, of course, the 
first necessity for a child going to school. 
In many cases, breakfast is hurried by 
late rising on the part of the children ; 
they have no time for a quiet meal, and 
suffer from both insufficient and imper¬ 
fectly masticated food. It is frequently 
the case that the child takes little be¬ 
sides a dish of some cereal preparation, 
hastily swallowed. Such food, excellent 
in itself, is often imperfectly digested 
because of the hasty manner in which 
it is eaten. If the children cannot be 
taught to eat slowly in any other way, 
they should be compelled to eat a slice 
of bread and butter with the cereal. If 
milk be used as a beverage, it should be 
swallowed slowly ; when drank hur¬ 
riedly or in large gulps, the digestion of 
the fluid is much impaired. 
Children need plenty of sleep, and 
they are not likely to rise early if al¬ 
lowed to stay up as long as the other 
members of the family. Send them early 
to bed, serve breakfast punctually, and 
see that they get a good meal. The 
hurry in starting, when time is short, 
injures the child, if there be any dis¬ 
position to nervous trouble. 
If the children take a lunch to school, 
it should be varied in material from 
day to day and, if the child be languid 
in appetite, the lunch is more enjoyed 
when its contents are unknown until 
opened. An abundance of thin oiled 
paper should be kept at hand for wrap¬ 
ping, as this keeps the materials fresh. 
A tiny basket is much better than a tin 
lunch box ; in the latter, the contents 
always have a close smell. Little sand¬ 
wiches, cut into neat shapes, and an 
apple, pear, or similar fruit, make the 
best school luncheon. Thin slices of 
brown bread, lightly buttered, and 
spread with stoned dates or raisins, 
make a delicious sandwich. There is 
one frequent accompaniment of the 
school lunch that we ought to object to 
very strongly, and that is pickles. Keep 
them out of the children’s dietary alto¬ 
gether ; it is time to acquire a taste for 
highly seasoned foods when they are 
older. 
To walk to and from school is a great 
advantage, unless far enough to be too 
fatiguing ; the children need plenty of 
fresh air. On their return in the after¬ 
noon, they should always be employed 
an hour or two in active exercise out¬ 
doors, before they begin to prepare les¬ 
sons for another day. If proper care be 
taken as regards both food and exer¬ 
cise, school life should injure no healthy 
child, and it gives the opportunity to 
establish regular and healthful habits, 
which will be of great value in after life. 
I MbtfJMTfc* ITT*ii 
You Can 
Pay Off Your 
Mortgage 
This winter 
by working evenings for 
The Ladies’Home Journal, 
We want good agents and 
offer good pay. 
The Curtis Publishing Company 
Philadelphia 
For Home or School. 
Silent Lessons in Numbers for aeginueis. Sample 
for2-c. stamp. W. W. SWKTT, Hightstown, N. J. 
