1907. 
THE RURAL NEW-YORKER. 
723 
The Rural Patterns. 
The pretty little frock shown in No. 
5759 is just the style for Fall and Winter 
materials, to be worn with a white 
guimpe. The waist is made with the 
front and backs. The backs are plain, 
but the fronts have a tuck at each shoul¬ 
der edge. Plaited straps are arranged 
5759 Girl’s Dress, 6 to 12 years. 
over the shoulders and bands of trimming 
at front and back finish the square. The 
simple full sleeves are gathered into bands 
whether they are of one length or the 
other and the straight skirt and the waist 
are both gathered and ioined to a belt. 
The quantity of material required for 
medium size (10 years) is 4)4 yards 27, 
3)4 yards 32 or 2)4 yards 44 inches wide, 
with 2 yards of wide and 20 yards of nar¬ 
row braid. The pattern 5759 is cut in 
sizes for girls of 6, 8, 10 and 12 years of 
age; price 10 cents. 
Another attractive style is shown in 
No. 5710. The dress is made with the 
front and back,' the opening being cut be¬ 
neath the center box plait a,t_ the back. 
A trimming band holds the plaits in place 
at the upper edge and a belt confines the 
fulness at the waistline. Both the fancy 
and the full sleeves are cut in one piece 
Preserving Corn in Brine. 
Can you give me the recipe for preserv¬ 
ing green corn, with the husks on? I had 
an intimation that it could be done by tak¬ 
ing off the outer husks, and putting the 
corn in a barrel, first a layer of corn and 
then a layer of salt, and when the barrel 
was full, covering it with a salt brine that 
would hold an egg. t. k. v. d. 
This process is unknown to us, and we 
should be glad to receive information 
from anyone who has tried it. We can 
hardly imagine that corn pickled in this 
way would retain its individual flavor. 
Making Sausage Meat. 
Will some of the readers of The R. N.-Y. 
send in their recipes for making sausage 
meat? subscriber. 
Massachusetts. 
We should like to obtain tested recipes 
for sausage meat, especially those that en¬ 
joy local fame for their excellence. The 
following is a much-esteemed recipe from 
Virginia. To every 10 pounds of meat 
use three ounces of salt, one of black 
pepper, one-half ounce of dry sage rubbed 
fine. Having all ingredients weighed, put 
a layer of the meat cut in strips, sprinkle 
the mixed seasoning over it, another layer 
of meat with more seasoning, distribut¬ 
ing as evenly as possible. Run twice 
through the grinder, and pack in cases or 
jars as desired_ 
Canning Lima Beans. 
Will you kindly tell how to - can or pre- 
serve Lima beans in glass jars (Mason’s or 
any other kind, sealing with rubber rings)? 
r. e. R. 
Fill the jars with uncooked beans, then 
fill up with cold water, and lay on the 
covers. Put straw, hay or lighj boards 
in the bottom of a wash boiler; stand the 
jars in this, and pour in enough cold 
water to come half way up the jars. Put 
the boiler over the fire, cover tightly, and 
when it comes to a boil continue boiling 
steadily for three hours. Take up the 
jars; see that they are full to overflow¬ 
ing, filling up with boiling water if neces¬ 
sary ; put on the rings and screw the 
covers tight. Set the jars away to cool, 
and screw the covers again to be sure 
they are tight, before storing away in a 
cool dark place^_ 
School Lunches. 
With the opening of school in the 
Fall, the question of school lunches for 
country children comes into prominence 
again. If some of the mothers were 
obliged to eat the carelessly prepared 
lunches which they give to their children 
day after day they would not wonder 
why the children have no appetite for 
the noonday lunch. School children often 
fail to get sufficient outdoor exercise to 
create a hearty appetite, and the school 
lunch must be tempting if it is eaten at 
all. The poor afternoon lessons of many 
children might be easily traced to the 
noonday lunch or rather lack of it. First 
to be considered is the basket, box or 
pail, whichever it may be does not really 
matter provided it is clean and satisfies 
the child. But children are often sensi¬ 
tive about small matters, and if their 
lunch box is different from those of the 
other children it may spoil their appetite 
for the lunch. Other children often help 
along this feeling by tantalizing remarks. 
The box should be lined with a clean 
napkin or piece of white paper, and the 
contents neatly and tightly packed. The 
staple article of a lunch should be sand¬ 
wiches. Of these there is an infinite va¬ 
riety easily prepared and suited to the 
different seasons. Of course the bread 
should be sliced thin and put together 
neatly. If the slices are large make two 
sandwiches out of every slice. Two 
small ones are more likely to be eaten 
than one large one. An easily prepared 
sandwich is made by simply slicing a 
boiled egg on the slice of bread, adding 
a little butter, pepper and salt. This is 
much more appetizing than the slice of 
bread and butter and hard-boiled egg 
with the shell on often found in chil¬ 
dren’s lunches. Jelly or conserve spread 
on the bread takes the place of sand¬ 
wiches' occasionally. Cucumber relish 
makes a good filling for sandwiches in 
the Fall. 
Aside from sandwiches the other con¬ 
tents of the lunch box must vary with 
season and circumstances. Too muck 1 
cheese or pickles is apt to injure the 
stomach. A glass of fresh stewed fruit 
or apple sauce is often relished if packed 
so as to keep from spilling. Cake, of 
course, has its place in the cold lunch, but 
should not be too rich. A few cookies 
cut in fancy shapes or some plain cake 
with a colored icing always looks good 
enough to eat. Fresh fruit should always 
form a part of every lunch. 
A safe rule is never to ask children 
in the morning if they want such and 
such things for their lunch; they will 
probably not be hungry at the time and 
think they do not care for them, but if 
tliev found them in their lunch box at 
noon would eat them. If mothers knew 
how many times during the forenoon 
children think about the contents of their 
lunch box, and how proud they are when 
they have something a little different from 
the other children, they would take more 
pains with the lunches and try to have 
more variety. a. b. m. 
DDny CM nnnmCO-W 0 Offer an exceptional 
DnUNL.ll uUUMLO trade in ^ood, clean, fresh 
broken cookies of the same high quality that lias made 
our products famous. Sold in boxes of 110 toao lbs. at 
$1.50 per box, f. o. b. Worcester. Check or money 
order must accompany order. 
New England Biscuit Co., Worcester, Mass. 
kk 
■ ■ hills Prairie Dogs, 
' ' Woodchucks,Gophers, 
and Grain Insects. 
“The wheels of the 
gods grind slow but 
exceedingly small.’' So the weevil, but you can stop 
thehgnnd “p uma c ar t)on Bisulphide’^ 
EDWARD K. TAYLOR, Penn Yan, N. Y. 
FUMA 
§more nmcD nD grape 
GOOD 
CIDER 
JUICE 
can be made from a given amount 
apples or grapes with one of our 
presses than with any other. 
The juice will be purer and 
bring higher prices, while 
the extra yield soon pays 
for the press. We make 
HYDRAULIC EES. 
in all sizes, hand or pow¬ 
er. 25 to 600 barrels per day 
Also Steam Evaporators, Ap- £ 
pie-butter Cookers,etc.Fully 
guaranteed. Catalog FREE. 
Ike Hydraulic Press Mfg. Co. 
37M>in Street, Mt. Gilead, Ohio 
% or Room 124L, 39 Cortland St., New York, N. Y„ 
Cider Machinery—Send for Catalogue to Boomer & 
Bosckert Press Co., 118 West Water St..Syracuse, N.Y. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; also 
' gasoline engines, 
steam engines, 
sawmills, thresh- 
„ _ ers. Catalog free. 
■onarch Machinery Co., Room 161. 39 Cortlandt St., Mtv York. 
JEWEL STOVES 
BUY 
AND 
SAVE 
Jewel Base Burners 
give one-third more 
beat from one-third 
less fuel. Write for 
free book—explain! 
fully. 
Eleven thousand Jewel Stove Dealers will display in their 
windows a red and white border, of which the border around 
this advertisement is a reproduction. Look for it. By this sign 
Jewel dealers will be known. 
You Cannot Buy Cheaper 
stoves than Jewels and get the same perfect opera¬ 
tion, and fuel-saving qualities that you would get 
in a Jewel. 
Cheapness is comparative. By paying a little 
more at first cost for a Jewel you will get a stove or 
range that will give you complete satisfaction, 
and that will outlast any other; so that no matter 
how much you might appear to save in the first cost 
of another stove a Jewel is bound to prove less ex¬ 
pensive in the end. 
All Jewel Stoves, Ranges and Furnaces are ( 
built from Kemi-test Metal, the most durable 
stove metal in the world. Kemi-test "Metal, pro¬ 
duced solely in the plant of the Detroit Stove 
Works, under the supervision of oqr own expert 
chemist, makes tough, strong, clean, smooth cast¬ 
ings, absolutely free from defects of any kind. It 
is in every way superior to ordinary stove iron, as nickel steel is to ord¬ 
inary steel. It makes better looking, longer lasting stoves. 
JEWEL STOVES 
— Made in Detroit — 
are designed by the world’s most expert stove builders, and are the 
successful product of more than forty-five years experience. They 
possess exclusive fuel saving advantages as a result of scientific construc¬ 
tion and extraordinary care used in fitting. They are offered in an 
assortment of over 1,000 styles and sizes, includ¬ 
ing Base Burners, Oak Stoves, Soft Coal Heaters, 
Wood Heaters, Warm Air Furnaces, Steel Rangesf 
Hotel Ranges, Cast Ranges, Cook Stoves, Gas 
Ranges, etc. All sold under our trade mark name- 
jewel, all embodying Jewel quality workmanship 
and Kemi-test Metal construction. Over 
4,000,000 made and sold. 
Why not have a Jewel with the Kemi-test Metal 
construction, when the price is little, if any, higherf It's 
cheapest in the long run. 
Buy from the Jewel dealer. There is sure to be one 
in your locality. We back up his guarantee and you have 
no letters to write; no freight to pay; no breakage; no 
guess work aboutsizes, trimmings, fittings, finish or quality; 
no risk of any kind. See that the stove you select bears 
the Jewel trade-mark, and you will get the greatest value 
possible to obtain in a stove or range. 
SEND FOR FREE BOOKLET 
Tell us what class of stoves you are intested in and 
we will send booklet completely describing the latest 
•tyles of Jewels. 
DETROIT STOVE WORKS, DE ? T * 
DETROIT “Largest Stove Plant in the World ” CHICAGO 
AND 
SAVE 
REPAIRS 
AND 
FUEL 
Jewel Steel Ranges — greatest 
fuel-savets aDd most perfect bak- 
erseveimade. OutlastaW others. 
6710 Child’s Box Plaited Dress, 
4 to iO years. 
each and the full ones are gathered into 
bands, whether they are joined to the 
dress or to the guimpe. The guimpe is 
the simple plain one made with front and 
backs and finished with a standing collar. 
The quantity of material required for the 
medium size (8 years) is 4)4 yards 27, 
3)4 yards 32 or 2)4 yards 44 inches wide, 
with 1J4 yards 36 inches wide for the 
guimpe and )4 yard 18 inches wide for 
the yoke if embroidery is used. The pat¬ 
tern 5710 is cut in sizes for girls of 4, 6, 
8 and 10 years of age; price 10 cents. 
[JA 
m pro; 
JAN. 1 FEB. | MAR. | APR. | MAY jjUNE |jULY | AUG. J SEPT. | OCT. 1 NOV. | DEC 
No manufacturer of High Grade Standard ranges and heating 
proposition as liberal as ours. We save you $5.00 to $20.00, which 
would make. We sell you direct from our factory by mail 
stoves ever made a 
otherwise the dealer 
GOLD COIN 
STOVES 
RANGES 
AT WHOLESALE PRICES 
We prepay the freight and guarantee safe deliverv of a finished, polished Gold Coin 
ready to put in your home. You may try it a WHOLE YEAR—See Guarantee. 
There are no better stoves, and no manufacturer w ho saves you as much money on 
a good stove. We do not compete with infetior mail order dealers. We sell a good 
stove at the dealer’s price for a poor stove. 
Our Stove Art Catalog is Free—illustrating and describing our complete line of 
Ranges and Heating Stoves—saves you money, time and labor. A postal will bring it. 
GOLD COIN STOVE COMPANY, 3 Oak Street. Troy, N. Y. (Successor to Bussey & McLeod, Est. i860) 
DIRECT FROM FACTORY 
ONE YEAR OH APPROVAL 
GUARANTEE: 
Use this stove one 
year, and if not satis¬ 
fied, send it back at 
our expense and we 
will refund all your 
money. 
Fifty years of standard 
stove making makes this guar¬ 
antee safe for you and Hr us. 
