9i8 
From Day to Day. 
A BALLAD OF TREES AND THE MASTER. 
Into the woods my Master went, 
Clean forspent, forspent. 
Into the woods my Master came, 
Forspent with love and shame. 
But the olives they were not blind to Him: 
(The little gray leaves were kind to Him; 
(The thorn-tree had a mind to Him 
When into the woods He came. 
Out of the woods my Master went, 
And he was well content. 
Out of the woods my Master came, 
Content with death and shame. 
When Death and Shame would woo Him last. 
From under the trees they drew Him last : 
’Twas on a tree they slew Him—last 
When out of the woods he came. 
—Sidney I^anier (1842-1881). 
• 
Oatmf.al macaroons are a change in 
dainty cakes. Cream two level table¬ 
spoonfuls of butter, scant measure; add 
gradually half a cup of sugar, then the 
beaten yolks of two large eggs beaten 
again with half a cup of sugar. '1 hen stir 
in 2 l / 2 cupfuls of rolled oats, mixed with 
2 l / 2 level teaspoonfuls of baking powder 
and one-fourth teaspoonful of salt. Flavor 
with one teaspoonful of vanilla, then fold 
in the whites of two eggs, beaten dry. 
Drop with a teaspoon on to a buttered 
baking-sheet, making little rounds about 
three inches apart, and bake in a slow 
oven. 
* 
Bohemian butter kuchen is a delicious 
cofree cake. Dissolve one cake of dry 
yeast in a half cup of warm milk; then 
add another cup of warm milk, one and 
one-half cups of flour, one-half teaspoon 
of salt and beat to a smooth batter; let 
rise till very light. Cream together half 
a cup of butter, half a cup of sugar, two 
eggs and the grated rind of a lemon. Add 
this to the sponge and enough flour to 
make a soft dough. Let rise again to 
double its size; divide into three parts 
(handle as little as possible). Put each 
part in a shallow buttered pan and let 
rise again to double its height. Pour over 
each two tablespoonfuls melted butter, 
sprinkle with three tablespoonfuls of 
sugar and a little cinnamon. Bake 25 
minutes. 
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« 
Mrs. Margaret Bottome, who died in 
New York November 14, was very widely 
known as president of the International 
Order of King’s Daughters, being one of 
the founders of the order. Mrs. Bottome 
was born in New York, December 29, 
1827. It was in 1886 that the first circle 
of King’s Daughters was formed in her 
home, and the movement, which now in¬ 
cludes many thousands, has done much 
valuable philanthropic work since that 
time. For 25 years Mrs. Bottome has 
given Bible talks in New York homes, 
and has also been in demand as a lec¬ 
turer; she has written much for religious 
and household publications, and was the 
author of several books. Her name is a 
familiar one to a great many women, who 
will long remember her magnetic person¬ 
ality and the zeal with which she inspired 
efforts toward religious and philanthropic 
betterment. 
* 
Many are the beautiful hair ornaments 
displayed for dress occasions; one might 
almost think Dame Fashion contemplated 
returning to caps. We will say nothing 
of the aigrettes which, in spite of their 
beauty,, always recall a vision of murdered 
herons; there are plenty of other styles, 
equally beautiful. Many are made of lit¬ 
tle ostrich tips arranged in a cluster like 
the head-dress worn at the British court; 
others are little wings of spangled gauze 
combined with flowers, loops of ribbon 
or velvet. Ribbon bandeaux are very sim¬ 
ple and becoming; they consist of a band 
of ribbon or velvet twisted over wire, with 
a little cluster of flowers or a rosette at 
each end, where a hairpin is set to fasten 
THE RURAL NEW-YORKER. 
farm should be as plain and simple as 
possible. I have read many a discussion 
about naming a farm, but never took any 
actual part in it. The name should be so 
that no others known of have the same, 
it may have no significance at all or have 
some personal reference, such as combin¬ 
ing names of parents of wife and husband, 
which would soon give you a farm name 
to the honor of both parties. The word 
farm can be omitted, and you see there 
is many a way to make a pretty farm 
name. ole j. hagen. 
Minnesota. 
An uncommon name for a common 
farm often becomes the laughing stock 
of a neighborhood. I know of one of this 
kind; the owner called it Lilliputian 
Farm. He probably had read Swift’s Voy¬ 
age to Lilliput, and its description of its 
diminutive race, and as his farm is a 
small one meant to convey this fact, but 
it is more than probable that his neigh¬ 
bors who are not “read up” as well, did 
not understand the meaning, hence the 
humorous comment. One old wag in a 
gathering of neighbors, who were com¬ 
menting on the unusual name, said: “Let 
me tell you the meaning of that name; it 
signifies small potatoes and few in a hill.” 
I know of farms here that are called Rag¬ 
weed Range, Vineland and Rose Hill. My 
own I named Liberty Line Truck and 
Fruit Farm; I grow truck and fruit, and 
my north fence is the line between the 
townships of Liberty and Vienna. 
Ohio. J. H. BOLLINGER. 
Four Omelets. 
French Omelet.—Beat thoroughly, first, 
the yolks and then the whites of the eggs; 
to the yolks add a tablespoonful of boiling 
water, a pinch of salt and a dash of pep¬ 
per ; turn the stiff whites into the yolks 
and fold; that is, stir them in so that the 
air bubbles shall not be broken. Turn 
carefully into a frying pan, in which has 
been melted a large piece of butter. Set 
where it may cook very slowly, and when 
well browned on one side set in the oven 
to brown on the other. Send imme¬ 
diately to the table. The omelet may be 
varied by dropping chopped meat in it, 
chopped celery, grated cheese, or, if a 
sweet omelet is desired, by spreading jelly 
over and folding. 
Buttermilk Omelet.—Four eggs beaten 
separately, one cupful of buttermilk, one- 
half teaspoonful of soda, three-quarters 
cup of finely rolled cracker crumbs, a 
scant teaspoonful of salt, one-eighth of a 
teaspoonful of pepper. Have two table¬ 
spoonfuls of butter hot in a frying pan. 
Turn in omelet and fry a delicate brown. 
Place in oven for ten minutes and \vhen 
firm fold and serve. 
Fairy Omelet.—Beat yolks and whites 
of six eggs separately; add five table¬ 
spoonfuls of milk to the yolks. Heat a 
skillet and put in a tablespoonful of but¬ 
ter ; let it melt, pour in the beaten yolks 
and pile between whites on the top; sprin¬ 
kle with salt and pepper. Cover and cook 
three minutes, slip out on hot platter and 
serve by cutting through yolks and whites. 
Orange Omelet.—Beat yolks of three 
eggs; add three tablespoonfuls of sugar 
and the grated rind of one orange; add 
a pinch of salt to the whites of the eggs 
and beat until stiff; mix the whites light¬ 
ly with the yolks, sprinkling in at the 
same time three tablespoonfuls of orange 
juice; melt one teaspoonful of butter in a 
clean, small frying pan till the bottom is 
greased; turn in the egg mixture; cook 
slowly, turning the pan that the bottom 
may brown evenly; when firm on the 
bottom put pan in a hot oven; fold in half 
and turn out on a hot platter; sprinkle 
over powdered sugar. 
it. The band is worn like a coronet 
across the front of the hair, with the ro¬ 
sette at each side. Such a trimming can 
easily be made by a girl with a “knack” 
for such things, and it will give quite an 
air to a simple toilette. It is especially 
becoming where the hair is parted and 
rolled back. Little clusters of marabout 
feathers spangled with crystal, combined 
with silver tissue wings, made another 
beautiful ornament, which costs as much 
as most of us pay for our best hats. Many 
years ago, when every dignified matron 
wore a cap, we remember a most wonder¬ 
ful erection that came all the way from 
London to a lady of our acquaintance. 
It was a “dress” cap of pale blue satin 
ribbon trimmed with as many sparkling 
crystal drops as an old-time chandelier, 
and to our childish eyes it was more beau¬ 
tiful than all the crown jewels in the 
Tower of London. It was never worn, 
however, being considered by the recipient 
a little too gorgeous, though entirely in 
accord with the fashion of the day.' Per¬ 
haps changes of fashion will bring caps 
into vogue once more; they have never 
been entirely given up by elderly women 
abroad, and many would find them won¬ 
derfully becoming. We have always 
thought the simple cap of white Brussels 
net or fine muslin wonderfully softening 
in its effect upon an aged face, but unfor¬ 
tunately we see a good many unwillingly 
old ladies whose headgear seems to lean 
toward the picture hat rather than the cap. 
Names for Farm Homes. 
You ask for names for farm homes. 
Try to select something appropriate, but 
leave out trees, hill, springs, as everyone 
seems to select them. One place here is 
named “Devonia,” after the earth’s for¬ 
mation here; another “Hurst Bourne,” 
from a brook or creek flowing by. Some 
combination with “moor,” or the points 
of the compass, or “The Meadows,” might 
be suitable. Several of the counties of 
Michigan have pretty names, combined 
with something else suitable for location. 
Kentucky. G. r. w. 
I would suggest “Maplehurst” as being 
appropriate for the place as described. It 
is of Dutch derivation and means “house 
by the maples.” If maple is objection¬ 
able in any combination whatever, there 
are other names such as Shadyside, Sun- 
nyside, Shady Lane, Roselawn, Bonnie 
View, Sunset View, Excelsior, Buena 
Vista, Alta Vista and Elevato. Is there 
not some particularly noticeable object in 
the surroundings which might suggest a 
name? As Rocklawn, Brookside, Lake- 
view, Montview? The name must be ap¬ 
plicable to that particular farm. Bird- 
cliffe, Inglenook, Idlewild and similar 
names seem better adapted to cottages 
than farmers’ homes. reader. 
“F. M.” asks for an appropriate name 
for the farm house. Why not call that 
particular farm “The Maples ?” I give 
the names of a number of farm homes in 
this county which are very appropriate 
to the places: “Glenburnie,” “Pilot 
Grove,” “Waveland,” Ashwood,” “Locust 
Grove,” “Wayside,” Sunny Side,” “Rose- 
neath,” “Rich Grove,” “Oakley,” “Bel Air,” 
“Clover Dale,” “Forest Home,” “Fair¬ 
mont,” “Care Place,” “Rockdale,” “Wood¬ 
land Home,” “Elk Grove,” “Woodside,” 
“Ashbrook,” “Riverside.” This farm is 
“Crowswood,” named from the colony of 
crows which have inhabited the grove 
near the house beyond the memory of 
nian. o. h. 
Kentucky. 
F. M. inquires for names of farms or 
homes which, in fact, is very nice and 
proper. I was born and raised abroad, 
and in my country, however humble the 
place or the home was, it has its name, 
and where a new place was created for a 
home it was named. The name for a 
Avoid alum and alum 
phosphate baking 
powders. The label 
law requires that all 
the ingredients be 
named on the labels. 
Look out for the 
alum compounds. 
NOTE.—Safety lies in buying only 
Royal Baking Powder, which is a 
pure, cream of tartar baking pow¬ 
der, and the best that can be made. 
* 
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■December 8, 
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I 
After severe 
illness—after 
severe physical 
or mental 
strain—use 
Scott*s 
Emulsion, 
It builds up and 
holds up the 
strength of man 
and woman, girl 
and boy. It is the 
most wonderful 
‘‘food-tonic” in the 
world. 
ALL DRUGGISTS: 
50c. AND $1.00. 
“Worth All the Gas Lights’Ever Made” 
“It Is difficult to find words to express our pleasure 
and satisfaction with The Angle Lamp,” writes Mr. 
P. B. Leavanworth, Grand Rapids, Minn. “It Is cer¬ 
tainly the greatest illuminator ever made. Our neigh¬ 
bors thought we must have a gas plant but we consid¬ 
er our lamp Is worth all the gas or gasoline lights 
ever made. Such a clear, steady, brilliant aod beauti¬ 
ful light and so easy to care fori" 
The Angle Lamp Is the new method of burning 
common Kerosene oil. and is as different from the 
ordinary lamps in results as it is in appearance. It 
makes common kerosene the bCot, the cheapest and 
most satisfactory of all lighting methods. Safer 
and more reliable than gasoline oracetylone, yet as 
convenient to operate as gas or electricity. 
THE ANGLE LAMP 
Is lighted and extinguished like gas. May be turned high 
or low without odor. No smoke, no danger. Filled while 
lighted and without moving. Requires filling but once or 
twice a week. It floods a room with its beautiful, soft, mel¬ 
low light that has no equal. WRITE FOR OUR CAT¬ 
ALOG "N M and our proposition for a 
30 DAYS FREE TRIAL 
Write for our catalog "N" listing 82 varieties of The 
Angle Lamp from $1.80 up, now—before you turn this 
leaf—for it gives you the benefit of our ten years’ experi¬ 
ence with all lighting methods. 
THE ANGLE MFG. CO.. 70-80 Murray St.. N. T. 
There is no satisfaction 
keener than being dry / y / 
Mid comfortable ' fih 'tl * . 
when out in the ^ / 
hardest storm, /, 
YOU ARE SURE 
OF THIS IF YOU 
WEAR 
WATERPROOF j 
OILED ' 
CLOTHING _ 
BLACK OR YELLOW W J 
On sale everywhere f 
A j TOwC«'CO.»BOSTON>u:5T^ / LI ■ 4&*PT\ 
TOwCft CANADIAN CO TORONTO CAN> __ \ * __ 
Steel 
Range 
will work in your kitchen 
2 Years 
On Approval Trial 
Le< us savo you from $5 to 
SZS on Ranges, Oak Heaters, 
Base Burners, Cast Cook 
Stoves, Hot Blast 
Heaters. All at about 
dealers’ prices. 
Send Us 
No Money 
until you have tried 
the stove. Don’t buy 
Stove or range of any kind 
until you have asked us to send 
▼ou the Free Stove Book. Tells 
now to save money by buying 
in the United Factories way. 
The United Factories Co., Dept.S-3I, Cleveland, 0 
CALDWELL TANKS 
as superior to ordinary kind as day to night. Best 
Cypress used, best construction, making them im¬ 
perishable and lasting. No leaks, repairs or other 
annoyances. Also make steel towers, strong as 
bridge construction. Used everywhere by every¬ 
body, many farmers and stockmen. Write for 
illustrated catalogue and photos. 
W. E. CALDWELL CO., Louisville, Ky. 
Tanks ( Kteel > Wood \ Towers 
tanks ^ Galvanized ) lower * 
Wind Mills, Tumps, Gas Engines. 
