92 
THE RURAL NEW-YORKER* 
February 3, 
[ Woman and Home j 
From Day to Day.' 
“Let the wealthy and great 
Roll in splendor and state, 
1 envy them not, 1 declare It, 
I eat my own lamb, 
My chickens and ham, 
I shear my own fleece and I wear it. 
1 have lawns, I have bowers, 
I have fruits, I have flowers. 
The lark is my morning alarmer; 
So my jolly boys now, 
Here’s God speed the plow, 
Long life and success to the farmer.” 
—Old English Farmer's Toast. 
* 
It is quite noticeable in looking at the 
new shirtwaists, that blousing of the 
front is gradually disappearing. 1 his is 
doubtless a result of the plain tailor 
styles now coming in, and also of the 
new corsets, which give an outline very 
different from the popular straight front. 
* 
Little Josephine has been taught to 
choose her words carefully, and use them 
with exactness. A visitor was making in¬ 
quiries about a small schoolmate, who 
was to take part with Josephine in some 
social function: 
“And is Annabel blonde or brunette,’ 
asked the visitor. 
“Well, she’s not really light, and she 
isn’t really dark—she’s what you may call 
just tepid,” was Josephine’s painstaking 
description. 
. * 
Elaborate shirred belts of girdle style 
are losing in favor, and are in conse¬ 
quence piled high on the bargain coun¬ 
ters. They are still made as part of a 
costume, but not as separate belts. Nar¬ 
rower and plainer styles are seen in the 
separate belts to be worn with simple 
dresses of the shirt-waist type. Narrow 
belts of gilt and silver have had quite a 
vogue, and the same material has been 
used a good deal in millinery. A narrow 
band of gilt or silver ribbon, tied in a 
stiff little bow. gives a jaunty look to a 
plain black hat. 
* 
The woman who has bad luck with 
omolet may cook eggs in the style known 
as “a lay-down flat,” as follows: Take 
one egg for each person and one for the 
pan; break them into a bowl and beat 
until well mixed, but not light; add one 
tablespoonful of cold water for each egg 
and salt and pepper to taste; mix again, 
put a lump of butter in a frying pan as 
large as a walnut, for half a dozen eggs. 
Let this get very hot. Now pour in the 
eggs, and when this begins to cook around 
the edges, take a knife and raise it up so 
as to let the soft part run underneath; do 
this until all is set. take from the fire, 
serve on a hot platter. 
* 
Roman hyacinths are giving us a great 
deal of pleasure this Winter, as they in¬ 
variably do. They were potted in early 
October, covered over, and left in a shel¬ 
tered place out of doors until sharp frost, 
when they were brought into the cellar, 
being watered occasionally as conditions 
warranted. They are brought up at inter¬ 
vals as desired, first being put in a north 
window in the kitchen until the tender 
white sprout turns green, then moved 
about from room to room, wherever space 
or suitability permits. The first flowers, 
on the most advanced, were open on 
Thanksgiving Day, and we have had them 
ever since. Each little bulb gives us sev¬ 
eral spikes of delicate flowers before it is 
spent. Roman hyacinths are produced in 
three colors, white, rose and blue; the 
white are the earliest. They are inexpen¬ 
sive. costing 50 to 75 cents a dozen. The 
sturdy Dutch hyacinths will gladden us 
later ; they cannot be forced so rapidly as 
the Romans. 
* 
Mr. Bennett had an embarrassing 
habit of bringing unexpected guests home 
to luncheon, and the family larder was 
not always equal to the strain, says the 
Youth’s Companion. On one such occa¬ 
sion Mrs. Bennett was obliged to re-en¬ 
force the rather scanty menu with some¬ 
thing from her store of preserves. Has¬ 
tily seizing a jar of gooseberry jam. the 
good woman emptied it into a glass dish 
and placed it on the table. A little later 
the guest, who for some moments had 
been regarding with puzzled interest his 
saucer of jam, looked up to propound a 
question. 
“I beg your pardon,” said he, “but 
would you mind telling me what fruit 
this excellent preserve is made of? The 
flavor is delicious, but I can’t call to 
mind any fruit with seeds like these.” 
Mrs. Bennett leaned forward to inspect 
the seven round objects on the guest’s 
plate. 
“For goodness’ sake!” she exclaimed. 
“Those are the marbles I put into the 
kettle to keep the jam from burning. I 
forgot to take them out!” 
* 
According to Miss Alice Lakev. chair¬ 
man of the food investigating committee 
of the National Consumers’ League, 
quoted in the New York Sun, of 55 sam¬ 
ples ^of canned tomatoes analyzed by Gov¬ 
ernment experts 25 were found to contain 
preservatives. Eosin, a red dye, is used 
to color inferior tomatoes. Eighty-six out 
of 98 samples of French peas contained 
copper, and* so did 29 out of 43 cans of 
American peas. String beans are even 
worse. Canned corn is whitened with 
acids. Out of 41 cans examined 24 con¬ 
tained preservatives. Of 394 samples of 
molasses 167 contained glucose, and one- 
third of them showed the presence of tin. 
Of maple sugar samples, 63 were adul¬ 
terated with glucose. One sample of 
honey, labelled 75 per cent common syrup 
and 25 per cent extracted honey, was 
found on analysis to contain no honey at 
all, but 84 per cent of glucose, colored 
with coal tar dyes. Two hundred sam¬ 
ples of candy purchased in New York 
stores were found to contain paraffin. 
Candle grease is particularly prevalent in 
caramels, chocolates and molasses candy. 
“Here is a little menu made out on the 
plan of those published by women’s maga¬ 
zines to assist housewives in catering for 
families. Dr. Shepard, State Chemist of 
South Dakota, framed it to show how any 
family in the United States might reason¬ 
ably take 40 doses of chemical preserva¬ 
tives and coal tar dyes in one day: 
BREAKFAST. 
Sausages containing coal tar dye and borax. 
Baker's bread containing alum. 
Butter containing coal tar dye. 
Canned cherries containing coal tar dye and 
salicylic acid. 
Pancakes containing alum. 
Syrup containing sodium sulphate. 
“This is a fairly typical breakfast, and it 
gives eight doses of chemicals and dyes. 
Here is the dinner menu: 
Tomato soup with coal tar dye and benzoic 
acid. 
Cabbage and corned beef with saltpeter. 
Corn scallops with sulphurous acid and 
formaldehyde. 
Canned peas with salicylic acid. 
Catsup with coal tar dye and benzoic acid. 
Vinegar with coal tar dye. 
Bread and butter with alum and coal tar dye. 
Mince pie with boracic acid. 
Pickles with copperas, sodium sulphate and 
salicylic acid. 
I-cmon ice cream with methyl alcohol. 
“Here are 16 doses of chemicals for 
dinner. Now for a supper: 
Bread and butter with alum and coal tar dye. 
Canned beef with borax. 
Canned peaches with sodium sulphite coal 
tar dye and salicylic acid. 
Pickles with copperas, sodium sulphate and 
formaldehyde. 
Catsup with coal tar dye and benzoic acid. 
Lemon cake ■with alum. 
Baked pork and beans with formaldeh 5 'de. 
Vinegar, coal tar dye. 
Currant jelly, coal tar dye and salicylic acid 
Cheese, coal tar dye. 
“1 hat makes 16 more doses of chemi¬ 
cals, or 40 doses for the day.” Miss Lakey 
certainly gives us cause to feel interested 
in pure food legislation. 
What a fine looking thing is war; yet 
dress it as we may, dress and feather it, 
daub it with gold, huzza it, and sing swag¬ 
gering songs about it, what is it, nine 
times out of ten, but murder in uniform? 
—Jerrold. 
The undisciplined man expects no ad¬ 
vantage or mischief from himself, but all 
from objects without him; the philosopher 
looks inward and apprehends no good or 
evil can happen to him but from himself 
alone.—Cicero. 
B airing 1 Powder 
Absolutely 
Pure 
Royal Baking Powder is indispensable 
to finest cookery and to the comfort 
and convenience of modern housekeep¬ 
ing. Royal Baking Powder makes hot 
breads, cakes and pastry wholesome. 
Perfectly leavens without fermentation. 
Qualities that are peculiar to it alone. 
There is no substitute for Royal 
Baking Powder where the best and 
most healthful food is required. 
ROYAL BAKING POWDER CO., NEW YORK 
When you write advertisers mention The 
I t. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee, page 14. 
Stay at Home 
We are trying to tell 
every boy and girl, every 
young man and woman, 
every over-ambitious or 
too - easily- discouraged 
man and woman: Stay 
at Home. 
The old “ going to the 
city” spirit has changed 
for the better and the 
American people are 
learning that industrious 
people win more happi¬ 
ness, health and inde¬ 
pendence in their own 
home towns than they 
can as the hard driven 
human machines of some 
great city firm or cor¬ 
poration. 
No better chance to 
earn the most money in 
the shortest time at the 
pleasantest occupation 
has ever been offered 
than by selling yearly 
subscriptions to The 
Ladies’ Home Journal 
and The Saturday 
Evening Post. 
You can secure a handsome start 
in life or make a generous living in 
this way. For besides the large com¬ 
mission paid on every subscription 
there is a rebate plan which applies 
to accumulated subscriptions. Be¬ 
sides these there is, each month, a 
distribution of £5,000 in prizes of 
£500 and less. And, last and best, 
there is in effect every quarter of the 
year a prize fund of at least £40,000. 
THE CURTIS PUBLISHING CO. 
286-E Cherry St., Philadelphia, Pa. 
Dietz Lanterns 
The people who study lanterns and 
know what they ought to get and what 
not to get in a lantern are Dietz buy¬ 
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can’t-leak oil pot, made of tin without 
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glass, tin and wire, theconvenientside 
lever, the all-round convenience, the 
cleanliness, the safety of a Dietz Cold 
Blast lantern, a dealer has trouble in 
selling them any other. Then, when 
they think of the 
“Clear, White Light of the 
DIETZ" 
that settles it. _ You’ll find a Dietz 
lantern dealer in most every town. 
But before you go to buy let us mail 
you free a book to post you up a little. 
You’ll not be persuaded if you’re 
posted. Then if you find no Dietz 
dealer in your town, just write us. 
R. E. DIETZ COMPANY, 
62 Laight St., NEW YORK CITY. 
Established 1840. 
5%Safe, Sure, Simple 
Assets, 
81,750,000 
Surplus and Profits 
8150,000 
WE can prove to your satisfactioil 
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Industrial Savings and 
Loan Co., 
ft TIMK8 BLDG., BROADWAY, NEW YORK 
f 
