8io 
THE RURAL NEW-YORKER 
November 30 
I Woman and Home ] 
From Day to Day. 
THE ORCHARD STREETS. 
Over the orchard the children pass, 
In and out ’mong the old brown trees; 
Searching for apples among the grass, 
None in the cellar are equal to these. 
Sweetened by frost they are juicy and i-are. 
Colored by wind, they are tempting to see; 
All the delights of the sun and the air, 
Meet in these apples that fall from the 
tree. 
City-bred Nell in her scarlet cloak. 
Stoops as she picks up a ruby prize; 
“This must be Apple Street,” dreamy she 
spoke. 
While she contemplated color and size. 
“When the Spring comes ’twill be Blossom 
Street all. 
Streets in the city don’t change so, you 
know: 
But ’twill be Brown Street along in the Fall, 
And in the Winter this street Is called 
Snow.” —Annie L. Jack. 
* 
The commonest form of extravagant 
cooking is the neglect to make the best 
use of simple materials. It often seems 
easier to concoct an elaborate dish than 
to make a simple one so delicious that 
those who eat of it shall desire nothing 
better. 
* 
Good authorities recommend that a 
turkey, during roasting, be placed in 
the pan with the breast down. This 
adds very materially to the flavor, be¬ 
cause all the rich juices and the flavor 
of the dressing flow down into the 
breast of the fowl. As ordinarily 
cooked, the white meat is rather lack¬ 
ing in flavor. At flrst thought it may 
seem awkward and inconvenient to 
cook the bird in this position, but it is 
really as easy as any other. 
* 
Henry J. Allen, chairman of the Kan¬ 
sas State Board of Charities, is con¬ 
stantly importuned by young women 
who desire to obtain positions in public 
institutions. He advises them to go 
home and learn housekeeping and says: 
There are thousands of homes in Kansas 
where a girl who knew how properly to cook 
and sew and make beds and do ironing might 
make ^4 to $5 a week, with board and wash¬ 
ing. The reason why domestic help gets no 
better wages is because most of them are 
ashamed to become competent In their ser¬ 
vice. A majority of girls who seek positions 
in homes have not fitted themselves to excel 
in the work they seek to do; hence, they do 
It poorly and get low wages for it. Any 
level-headed girl who will study cooking and 
general housework and master it, can secure 
pleasant employment, at profitable wages, 
and the service is just as honorable as meas¬ 
uring calico or answering hello calls in a 
telephone or teaching in the school room or 
playing on a typewriter. All honest service 
is honorable, and the experts in any branch 
of it can always get wages commensurate 
with their skill. 
* 
Recent experiments conducted at the 
University of Minnesota for the pur¬ 
pose of studying the nutritive value and 
digestibility of bread made from dif¬ 
ferent samples of flour gave results dif¬ 
fering decidedly from popular impres¬ 
sions. According to the chemical an¬ 
alysis of graham, entire-wheat, and 
standard patent flours milled from the 
same lot of hard Scotch Fife Spring 
wheat, the graham flour contained the 
highest and the patent flour the lowest 
percentage of total protein. But ac¬ 
cording to the results of digestion ex¬ 
periments with these flours the propor¬ 
tions of digestible or available protein 
and available energy i« the patent flour 
were larger than in either the entire- 
wheat or the graham flour. The lower 
digestibility of the protein of the latter 
is due to the fact that in both these 
flours a considerable portion of this 
constituent is contained in the coarser 
particles (bran), and so resists the ac¬ 
tion of the digestive juices and escapes 
digestion, Thus while there actually 
may be more protein in a given amount 
of graham or entire-wheat flour than in 
the same weight of patent flour from 
the same wheat, the body obtains less 
of the protein and energy from the 
coarse flour than it does from the flne, 
because, although the including of the 
bran and germ increases the percentage 
of protein, it decreases its digestibility. 
* 
During the middle of the Winter 
many large stores make special sales 
of white goods and table linen, and this 
is the most favorable time to replenish 
a stock. It is much easier to buy a 
piece of linen occasionally, thus keep¬ 
ing up the stock, than to allow it all 
3968 Misses Double Breasted 
Coat, 1 2 to 16 yrs. 
to become worn, necessitating an entire 
new supply. Fringed cloths, often used 
for luncheon sets, are handsome at 
first, but they soon look ragged, be¬ 
cause, with the best of care, the fringe 
breaks and wears in washing. Plain 
hemming (hand work, of course) is al¬ 
ways best and most durable, or hem¬ 
stitching where time or inclination per¬ 
mits. Although many busy women 
think that they cannot take time to hem 
table linen by hand, and must always 
rush across it with the machine, the 
hand work is really a gain in the end, 
for if properly done, it never whips out 
at the ends; it irons more smoothly 
and certainly looks better. Plain 
butcher’s linen with hemstitched bor¬ 
ders makes very satisfactory covers for 
trays, serving table or sideboard. Col¬ 
ored silk embroidery would better be 
omitted from all such articles intended 
for daily use, because such decoration 
requires too much care in washing, and 
the plain linen, well washed, is always 
in good taste. Anyone who thinks that 
“washing” silk may be washed just like 
anything else will have a sad awaken¬ 
ing. White coronation braid is very 
easily applied to linen designs, and 
gives an effect fully as handsome as em¬ 
broidery; this may be washed without 
any risk. 
The Rural Patterns. 
Severely plain, double-breasted coats 
are much worn by young girls, and 
have the merit of being eminently ser¬ 
viceable as well as stylish. The model 
shown combines the box front with the 
half-fitted back and regulation coat col¬ 
lar. The original is made of tan-colored 
kersey cloth with smoked pearl buttons; 
but cheviot and plain cloth are equally 
appropriate and blue, brown, black and 
Oxford are all correct colors. The 
fronts of the coat are loose, but are 
curved at the under-arm seams to fol¬ 
low the outline of the figure. At each 
side a pocket is inserted, the opening 
being finished with a stitched overlap. 
The back includes a curved center seam 
and under-arm gores. The neck is fin¬ 
ished with a collar, faced with velvet, 
that rolls over with the fronts to form 
lapels. The sleeves are in regulation 
coat style stitched to simulate cuffs. 
To cut this coat for a miss of 14 years 
of age 1^2 yard of material 54 inches 
wide will be required with ^ yard of 
velvet for collar facing. The pattern 
3968 is cut in sizes for misses of 12, 14 
and 16 years of age; price 10 cents from 
this office. 
No other coat worn by small boys 
quite takes the place of the reefer. 
Chinchilla, kersey, melton cloth and 
cheviots are all appropriate, and fash¬ 
ionable colors include dark blue, brown, 
Oxford and tan. The smart little model 
illustrated is in box style, with curved 
under-arm seams. The fronts are 
double-breasted, with a liberal supply of 
pockets that are finished with overlaps. 
The neck is finished with a collar of 
generous width that rolls over with the 
fronts to form lapels. The coat sleeves 
are stitched to simulate cuffs and the 
coat is closed by both buttons and but¬ 
tonholes. To make this coat for a boy 
of 8 years of age 1% yard of material 
44 inches wide or 1% yard 60 inches 
wide will be required. The pattern 
3969 is cut in sizes for boys of 4, 6, 8, 
10 and 12 years of age; price 10 cents 
from this office. 
An Old - Time Thanksgiving 
Dinner. 
A holiday dinner in all of its com¬ 
plexities is quite an arduous transac¬ 
tion in any time or age. But if a 
modern housekeeper was at the mercy 
of a fire-place, with only a brick oven 
in the background which had to be 
heated by first building a huge fire in 
it, and th«n cleaning out the dSbris 
before using, in lieu of the ample range 
with its many convenient appliances for 
controlling the temperature, she would 
certainly feel that a Thanksgiving din¬ 
ner was a more serious affair than she 
usually accredited it to be. Also, that 
she had much spare time in the prep¬ 
aration of a dinner in which to return 
There are two 
sorts of lamp chim¬ 
neys : mine and the 
rest of them. 
• Macbeth. 
My name on every one. 
If j'ou’ll send your address, I’ll send you 
the Index to Lamps and their Chimneys, to 
tell you what number to get for your lamp. 
M.A.CBETH, Pittsburgh. 
thanks for many hitherto unacknowl¬ 
edged blessings. But this same old 
oven, as a reward for the trouble it 
gave in getting it ready to do its part 
towards the Thanksgiving dinner, never 
played its mistress false. All the pastry 
which came out of its cavernous depths 
was all that pastry should be. Noffe 
of the flaky tarts, mince, apple, or 
pumpkin pies was ever burned to a 
cinder by a forgotten valve left inad¬ 
vertently open, and the wholesome 
brown bread and rich cakes were al¬ 
ways triumphs of culinary skill. 
Again it must have been an unen¬ 
viable task to achieve the correct shade 
of brown in the pigs and turkeys, when 
roasting before a blazing fire, where 
scorching was not an unknown quan¬ 
tity. Or the handling of the huge pots 
which were suspended from cranes over 
the fire and held the vegetables, pud¬ 
dings, and other delectable things; 
what innumerable scalded fingers must 
have been the outcome of the drainage 
of those pots! 
f- 
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*rhe 
Beauty 
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Elgin, Illinois. 
Printpd given away with Comblna- 
IIHIICU OLllliUllvlj tlon Offer of Papers and Ma- 
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Eastern Tblegraph School, Box 6, Lebanon, Pa 
POULTRY-HOUSE 
ROOFINC 
As a water-proof covering for Ponltry- 
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the bouses cool during the warm weather, 
and warm In Winter, and the chicks dry and | 
I comfortable. The sun cannot melt it. 
THE STANDARD PAINT CO., 
100 William Street, 
NEW YORK. 
