53o 
THE RURAL NEW-YORKER. 
From Day to Day. 
ARILD'S HARVEST. 
(An Arbor Day Legend from Denmark.) 
“My lord the earl,” Count Arlld said, 
“Thy lawful captive, here I stand; 
Yet grant me leave again to tread 
Fair Solberg’s earth—to plow my land. 
“To sow and till those acres wide; 
And when ihe harvest yield is stored 
To Aalborg’s keep again I’ll ride 
And give myself to chain or sword.” 
“One harvest more? The time is short,” 
The earl replied ; “I grant it thee.” 
Count Arild passed the frowning port 
And spurred for Solberg, fast and free. 
But thrice the Danish fields were sown, 
And thrice the waving harvest glowed, 
Yet back to Aalborg’s keep of stone 
The Count of Solberg never rode. 
To Solberg's hall Earl Eric came. 
“A ree'd,” he cried, “is Arild’s oath! 
False Count, unworthy knighthood's name, 
Thy name and head are forfeit, both !” 
•‘Nay, Earl,” Count Arild laughed, “not so! 
‘One harvest more P—my faith I keep; 
My acorn fields have much to grow 
Before their oaks are ripe to reap !” 
Earl Eric stared. Where once the sheaves 
Of gathered grain at harvest stood. 
The furrows shone with glossy leaves 
Of baby oaks—a future wood. 
So wit and shrewdness conquered strife, 
And hate in laughter found an end. 
The Count of Solberg won his life. 
The Earl of Aalborg gained a friend. 
******* 
In slumber lies the Earl full low; 
The Count beside him shares his sleep, 
The mighty oaks of Solberg know 
That Arild’s fields are still to reap. 
—Arthur Guiterman, in May St. Nicholas. 
* 
The North Carolina Department of 
Agriculture has issued a useful bulletin 
on “Canning and Preserving,” by Prof. 
Gerald McCarthy. It contains much val¬ 
uable information on the scientific side 
of this domestic work, and many excel¬ 
lent recipes. The attention now given by 
agricultural experiment stations and al¬ 
lied bodies to household work is very en¬ 
couraging. Domestic science and agri¬ 
cultural science unite to form the ideal 
farm home. 
* 
Here is a recipe for quick nut bread, 
given by a correspondent of the Chicago 
Record-Herald; Sift together four cup¬ 
fuls of white flour, one cupful of white 
sugar, four rounded teaspoonfuls of bak¬ 
ing powder, one teaspoonful of salt; add 
one cupful of chopped hickorynut meats, 
one cupful of sweet milk, one well-beaten 
egg; mix well; butter two bread tins, put 
in the mixture* let it stand for twenty 
minutes, then bake from thirty to forty 
minutes. 
A bird dealer warns purchasers not to 
hang canary birds too high in the room. 
The cage is often hung high to avoid 
drafts and also marauding cats, but it 
will be found that in a living room the 
air near the ceiling is more or less con¬ 
taminated, especially in the evening with 
artificial light. T his affects the delicate 
little songster very seriously, and the 
trouble is much increased if tobacco is 
used. Don’t put your bird up near the 
ceiling, if you really consider the little 
creature’s comfort and health. 
* 
Sam, a negro servant of a Harrisburg 
family, is very ambitious to appear well 
informed on all subjects, says the Phila¬ 
delphia Public Ledger. His master had 
installed electric lights throughout the 
house and was explaining the workings 
of the fluid to Sam as follows: 
“You see, the whole thing comes from 
the dynamo and goes into the wires, and 
then into the lights. Now, do you under¬ 
stand ?” 
“Yes, sah,” said Sam. “I understand 
all ’bout dem dynamos and other things, 
but what I wants to know is how do the 
kerosene squirt throo dem wicks? 
The Woman’s Work Committee of the 
Michigan State Grange desires, very wise¬ 
ly. to extend its work in the line of what 
is known as civic improvement. The 
Grange sisters are urged to use their in¬ 
fluence to preserve natural beauty from 
destruction, to protect from defacement 
and, where possible, to secure bits of 
beauty for public parks. 1 he beautifying 
of the farm home was also urged, and the 
committee suggested the following points 
among the many to be observed: 
The burying of decaying animals and veg¬ 
etable matter. 
The careful examination of tbe water sup¬ 
plies that they are pure. 
The boiling of water to be used for drink¬ 
ing purposes. 
The foods given our domestic animals, that 
they are clean and healthful. 
The frequent renovation of cellars and 
store rooms, etc. 
Cleaning and disinfecting of closets and 
cesspools. 
The paint brush and whitewash brush ju¬ 
diciously used will transform an ill-looking 
article into one of real beauty. 
The planting of shrubbery, ferns in every 
shady nook will delight the eye and gladden 
the heart while we toil. 
Choose a name for your farm and place it 
on your buildings so the traveler may know 
your home and you yourself will be stimu¬ 
lated to make more improvements. 
Porch boxes, clinging vines, hanging bas¬ 
kets and potted plants require but little 
time, and each is a blossoming welcome to 
every friend who knocks at your door. 
Some Good Puddings. 
French Tapioca Pudding.—Scald one 
pint of milk over hot water. Stir in one- 
third of a cup of a quick cooking tapioca, 
mixed with a few grains of salt and one- 
fourth a cup of sugar. Stir and cook 
about ten minutes, then add very gradu¬ 
ally to three eggs (or to two whole eggs 
and the whites of two more beaten very 
light and thick. Also add a grating of 
lemon rind and a tablespoonful of butter. 
Turn into a turban-shaped mold, thor¬ 
oughly buttered and dusted with sugar, 
and bake, standing in a pan of water, one 
hour. Serve cold, turned from the mold 
and surrounded with a fruit sauce. 1 his 
is a rich, yet delicate pudding. 
Graham Pudding.—The ingredients are 
one-half cup of molasses, one table¬ 
spoonful of butter or some suet chopped 
fine; three cupfuls of graham flour, three- 
quarters of a teaspoonful of saleratus dis¬ 
solved in a cupful of water (use the cup 
that held the molasses). Add a teacup¬ 
ful of sour milk if you have it, otherwise 
use water, and a cupful of currants and 
raisins mixed. Make into a soft batter 
and boil two hours. This makes a large 
pudding. If any is left over, steam it 
up and it will look and taste as nice as it 
did originally. Serve hot with sauce. 
Poverty Pudding.—Chop one cup of 
suet very fine; stone one cup of raisins; 
add one cup of molasses to the suet; 
then add milk, one cupful; add one-half 
teaspoonful of salt, three cupfuls of sifted 
flour and one teaspoonful of cinnamon; 
beat hard for three minutes; add raisins 
well floured and three level teaspoonfuls 
of baking powder; turn into a greased 
mold and boil three hours; serve with 
hard sauce. 
Poor Man’s Pudding.—One cupful sour 
milk, one cupful of molasses, one cupful 
of cold water, two cupfuls Indian meal, 
half a cup of butter, one egg, one tea¬ 
spoonful of soda, one teaspoonful of cin¬ 
namon, one saltspoonful of salt. Beat 
all together thoroughly. Pour into a 
greased pudding pan and bake two hours 
in a moderately hot oven. 
Steamed Bread and Butter Pudding.— 
This is an English recipe. Butter a small 
pudding bowl. Cut some thin bread and 
butter, decorate the bottom of the basin 
with candied peel cut in stars, or a few 
raisins or preserved cherries; put in the 
slices of bread and butter, dusting each 
slice with sugar and sprinkling with a 
few chopped preserved cherries. When full 
beat up an egg with half a pint of milk, 
flavor with essence of almonds, and strain 
over the pudding. Leave to soak for a 
while, cover with buttered paper, and 
steam for an hour and a quarter. Turn 
out, and serve with custard or lemon 
sauce. __ 
The Rural Patterns. 
A handsome model for making a hand- 
embroidered waist is shown in No. 5620. 
In the illustration it is made of handker- 
6620 Shirt Waist or Blouse, 32 to 42 bust, 
chief lawn and the embroidery is all 
worked on to tbe material, but busy wom¬ 
en often find such labor excessive and in¬ 
sertions can be used for the narrower 
work and medallions set into the box 
plaits at the front with perfect satisfac¬ 
tion and success, either lace or embroid¬ 
ery being used for the purpose. Again, 
if a still simpler waist is desired the trim¬ 
ming can be omitted altogether while 
there is a choice allowed of elbow or full- 
length sleeves. The waist is made with 
front and backs. The backs are tucked 
to give tapering lines to the figure, the 
front to give the effect of a double box 
plait at the centre and to yoke depth from 
that point to the shoulder. The sleeves 
are of moderate fullness and can be fin¬ 
ished with bands or deep cuffs as liked. 
6632 Boy’s Blouse Suit, 
6 to 12 years. 
The quantity of material required for the 
medium size is 3^4 yards 27, 2}4 yards 
36 or 2 yards 44 inches wide, with 2 yards 
of lace insertion to make as'illustrated, 
2yards if the deep cuffs are used. The 
pattern 5620 is cut in sizes for a 32, 34, 
36, 38, 40 and 42-inch bust measure; price 
10 cents. 
No. 5632 is a very comfortable model 
for the small boy. The suit consists of 
the blouse and knickerbockers. The blouse 
July 6, 
is made with fronts and back and fin¬ 
ished with a big sailor collar, the shield 
being separate, arranged under it and 
closed at the back. There are tucks at 
the front edges of the blouse and beneath 
these the closing is made. The sleeves 
are of the usual sort and are tucked to 
form cuffs. The knickerbockers are wide 
enough to be comfortable and are drawn 
up by means of elastic inserted in the 
hems at their lower edges. The quantity 
of material required for the medium size 
(10 years) is 5]/ 2 yards 27, 3% yards 36 
or 2^4 y ar<ls 44 inches wide with ^4 yard 
any width for the shield and 4}4 yards 
of braid. The pattern 5632 is cut in sizes 
for boys 6, 8, 10 and 12 years of age; 
price 10 cent£__ 
City Guests at Country Tables. 
The coming of the Summer and Au¬ 
tumn months marks the invasion of the 
country by the city dwellers, either as 
boarders or welcomed guests in country 
homes. There is, perhaps, a third variety, 
sometimes styled the “star boarder,” mean¬ 
ing those selfish ones who use their coun¬ 
try acquaintance as a convenience for the 
taking of cheap vacations, but let us hope 
that this class, like the dodo, is becoming 
extinct. It is only when hospitality is 
reciprocal, and the country friends are in 
turn given the pleasures of a Winter in 
town, that the Summer visits become all 
they should be, contributing to the pleas¬ 
ure and advantage of city and country 
dweller alike. However, be they boarders 
or guests, the presence of city appetites 
at country tables often becomes a problem 
to the country housewife. She feels that 
the simple fare of the country will seem 
plain and unattractive to them after the 
daintier appointments and larger variety 
of menu of the city table. Possibly she 
tries to reconstruct her table according to 
her idea of what her guests have been 
accustomed to, and in so doing makes her¬ 
self extra work, which, with the many 
duties devolving upon the country house¬ 
wife in Summer, she has neither time nor 
strength for. As a consequence, enter¬ 
taining, either for pleasure or profit, be¬ 
comes a burden far in excess of any ad¬ 
vantages that might be derived from it. 
This, however, is a mistake from both 
points of view. While the guest has a 
right to expect meals attractive in ap¬ 
pearance and satisfactory both in quality 
and quantity, this does not necessarily im¬ 
ply a repetition of the fare to which she 
has been accustomed. Indeed, it might 
mean exactly the opposite, and the very 
change of diet might be what was sought 
as a spur to a jaded appetite. 
Let the hostess take simplicity as the 
keynote in her table ministrations, and she 
will find few to cavil at it. By this I do 
not mean that she is not to seek variety 
in her bill of fare, nor that the dishes and 
service should not be as dainty as may 
be; but that there should be an absence of 
intricate made dishes and the novelties 
that require much time and many condi¬ 
ments in their preparation. It is under¬ 
stood that the men folk of the family re¬ 
quire substantial food while performing 
the heavy duties of the farm in Summer, 
and in quantities which should bar any 
attempt at over-trimming. The hostess 
owes it to them to continue to provide 
these substantiate, and she also owes it 
to herself not to overwork. The city guest 
also should, and probably does, understand 
that her country hostess may not always 
be able to serve fresh meats on her table 
every day. Doubtless, however, she would 
relish, after the so-called fresh meats of 
city markets, the home-grown and home- 
cured ham, bacon and beef, preserved as 
only a conscientious' farmer can do them, 
and served as only his wife knows how 
to prepare them. And always there are 
eggs, fresh and wholesome, to which the 
city palate is well nigh a stranger. Vege¬ 
tables from city markets are limp and 
shriveled things, and would be unsatisfac¬ 
tory eating without complicated dressings; 
but this is not true of the country product. 
Give them vegetables fresh from the gar¬ 
den and with the dew still on them, served 
