710 
Woman and the Horn 
From Day to Day. 
VALEDICTORY. 
Lay me low, my work is done, 
I am weary, lay me low. 
Where the wild-flowers woo the sun, 
Where the balmy breezes blow, 
Where the butterfly takes wing, 
Where the aspens, drooping, grow. 
Where the young birds chirp and sing- 
I am weary, let me go. 
I have striven hard and long 
In the world’s unequal fight, 
Always to resist the 'wrong, 
Always to maintain the right. 
Always with a stubborn heart, 
Taking, giving blow for blow; 
Brother, I have played my part, 
And am weary—let me go. 
Stern the world and bitter cold, 
Irksome, painful to endure; 
Everywhere a love of gold, 
Nowhere pity for the poor. 
Everywhere mistrust, disguise, 
Pride, hypocrisy, and show; 
Draw the curtain, close mine eyes, 
I am weary, let me go. 
Other chance when I am gone 
May restore the battle-call, 
Bravely lead the good cause on 
Fighting in the which 1 fall. 
God may quicken some true soul 
Here to take my place below 
In the heroes’ muster roll— 
I am weary, let me go. 
Shield and buckler, hang them up, 
Drape the standards on the wall, 
I have drained the mortal cup 
To the finish, dregs and all ; 
When our work is done, ’tis best, 
Brother, best that we should go— 
I am weary, let me rest, 
I am weary, lay me low. 
—Adam Lindsay Gordon. 
* 
The Woman’s Home Companion tells 
about a small girl who showed a proper 
appreciation of the elephant’s feelings 
on her first introduction to that im¬ 
posing animal. She was a wee scrap 
of a thing just three years old, but 
with the soul of a heroine shining out 
of her great brown eyes. It was her 
first visit to the zoo, and the babel of 
queer noises and rows of strange beasts 
might well have daunted her baby 
heart. But she scorned to seetn afraid. 
Only when they approached the tower¬ 
ing form of the elephant did she draw 
back. 
“I’m not goin’ too close, papa,” she 
whispered; “I might scare him!” 
* 
A southern method of serving 
squash is to boil or steam till tender, 
drain and mash smooth. Then add to 
a pint of squash one rounding teaspoon 
of minced onion, two rounded table¬ 
spoonfuls of minced cooked ham, a 
saltspoon of pepper and the same of 
salt. Melt a large teaspoonful of but¬ 
ter in a frying-pan, add the seasoned 
squash, and stir and cook until it dries 
off; then pile in a hot dish, and serve 
with a little chopped parsley sprinkled 
over the top. Sometimes the squash is 
seasoned with butter, cream, pepper and 
salt, and then stirred in a hot sauce¬ 
pan until it dries off, after which it is 
piled in a dish, with croutons of fried 
bread around it. 
* 
We are asked every year by rural 
women for information about hospital 
training as nurses. Country girls with 
fine physique and practical home train¬ 
ing seem especially useful in such 
work, but there are. many who feel that 
they cannot take the long, course of 
training. They may, however, become 
what are known as trained attendants 
by taking a brief course, such as is 
given in New York by the Young 
Women’s Christian Association. Such 
attendants are paid from $8 to $15 a 
week, with maintenance; they usually 
have the care of aged or feeble per¬ 
sons, or those whose condition is not 
sufficiently acute to require a fully 
trained nurse. Tn addition to the physi¬ 
cal care of the patient, such attendants 
.assist in domestic duties, such as the 
this kuhal 
k patient’s meals, etc. Sometimes the 
work is hard, sometimes it is easy; in 
any case it gives respectable employ¬ 
ment to efficient women of domestic 
training, and often insures competent 
care in a case of prolonged invalidism 
where the patient’s circumstances do not 
permit a trained nurse at $20 or $25 a 
week. 
* 
The farm girl who has just finished 
high school, and who is now trying to 
adjust herself to everyday duties— 
what about her? The first year out of 
school is often a rather trying time for 
young people; they have not yet ad¬ 
justed themselves to life as they find 
it, and they miss the stimulus and ex¬ 
citement of school life. If they have 
done well in their studies, and become 
prominent in youthful activities, they 
often acquire a sort of e otism, harm¬ 
less enough, but sometimes a disturb¬ 
ing element in family life. Nor is it 
easy to settle down to humdrum labor, 
without any strong incentive. A good 
many girls who should find room for 
their energies at home are turned to¬ 
wards business life in the city during 
the first year after leaving school. 
When their education has been entirely 
in lines calculated* to prepare them for 
teaching or commerce, we can hardly 
wonder that the work of a farm house¬ 
hold does not seem specially interest¬ 
ing. Apart from- a wiser system of ed¬ 
ucation—toward which we move rather 
slowly—the home itself must be the 
strongest influence against youthful 
discontent. Where each member of 
the family has duties to perform and 
rights to be respected, so that each one 
is necessary to the whole, the commu¬ 
nity of interests drives away personal 
discontent, and should* also give valu¬ 
able training in thrift and industry. 
♦ 
Loose-fitting jumper blouses are of¬ 
fered for girls’ and young women’s va¬ 
cation wear. They are practically iust 
like the blouses sailors wear, and are 
not confined at the waist at all, merely 
cut off half-way between the hips and 
knees, and finished with a narrow hem. 
The blouse slips on over the head, be¬ 
ing without any fastenings, and is cut 
down at the neck, finished* with a wide 
sailor collar. It is cut in two pieces, 
front and back, with or without an ap¬ 
plied yoke; the sleeves, which have the 
fullness at the wrist stitched in narrow 
plaits, are joined to the blouse with a 
flat lapped seam, stitched on the out¬ 
side. It is usually made of white duck 
or linen, with blue linen collar and cuffs 
trimmed with white tape; at the left 
side is a little slot pocket lined with 
blue linen. A black silk handkerchief 
or tie is knotted under the collar sailor 
fashion. The blouse is put on over the 
skirt like a sweater, and left uncon¬ 
fined at the waist. Its advantage is 
the freedom it gives to the arms in all 
sorts of athletic sports. Of course it 
may be belted under the skirt if de¬ 
sired. “Middy” blouses are a modifier^ 
sailor (waist, very pretty for young 
girls’ wear. An ordinary shirt waist 
pattern having the wide Gibson plait at 
the shoulder and no other fullness, is 
used. The material is fine white lawn 
or India linen. The neck is cut in a 
point and a sailor collar attach:d, the 
waist buttoning down the front. Both 
collar and turn-back cuffs are trimmed 
with a half-inch strap of cadet or navy 
blue linen, and a patch pocket at the 
left side is finished in the same way. 
This makes a trim little waist to wear 
with a white linen separate skirt; of 
course it is belted in like any shirt 
waist. A good many of the nice linen 
skirts this season are finished with an 
attached belt of the same material, 
hooking under a pointed end at back 
or front, where the skirt is fastened. 
The belt is finished with stitching or 
buttons, and is more tailored in effect 
than a separate girdle. 
K tCW-YORKER 
Quickly-Made Ice Cream. 
I have read with great interest the 
article about “Uncle Rufus’s Cold 
Frame,” page 663, and heartily approve 
of it. As Aunt Martha says, ice cream 
is easy to make if you have things 
ready. Another point is you don’t have 
to make a custard to have fine ice 
cream. We have found the following 
makes delicious cream: One quart milk, 
one pint heavy cream, one teacupful 
granulated sugar, flavor to taste. This 
will fill a two-quart freezer. We freeze 
it in eight minutes. 
MRS. H. B. J. 
Pickling Pointers. 
Some queer statements are found in 
published recipes, and the housewife 
needs to keep her “thinking cap” in 
working order and reason things out 
for herself. As an instance, in a re¬ 
cent issue of a high-grade magazine the 
writer saw this- “The least quantity 
of water, even a wet spoon, put into 
the pickle-jar will spoil its contents.” 
Yet every expert pickle-maker, unhesi¬ 
tatingly, dilutes vinegar that she deems 
too strong, and would hesitate to trust 
the keeping qualities of a “pickle” that 
could be spoiled by a few drops of 
water. It seems a simple thing to com¬ 
ment on, but just simple things, very 
often, prove stumbling blocks to .the 
inexperienced or unthinking. 
Most pickling recipes are good, as 
given, but there is no hard-and-fast 
rule governing the work and most of 
them may be modified to suit varying 
6368 Girl’s Dress, 6 to 12 years. 
tastes. Less of the spices called for, 
or the substitution of other kinds 
means nothing more than a variety in 
the pickle supply, and the changed re¬ 
cipe may produce the finest results. 
Tn making brine pickles some put a 
layer of cucumbers and a layer of salt, 
alternately, letting the brine form with¬ 
out adding water. Personally, the 
writer prefers to make a brine that will 
hold up an egg and put the pickles in, 
each day, as gathered—stirring them up 
well each time. Rock salt is best for 
any kind of brine, and the common 
“barrel” salt is better than the finer 
July 31/ 
grades prepared for the table—because 
the coarser salts are purer. In putting 
pickles in brine a scum soon begins to 
form. This comes from a gum in the 
cucumbers and is unpleasant when 
handling the pickles. After all the 
cucumbers are in the brine, let stand 
a short time and then wash them and 
put into a fresh brine Cucumbers may 
be taken from the brine; soaked in 
water (changed each day) until fresh 
enough to be palatable and then put 
into a pickle, sweet or sour and spiced 
or unspiced. A few may be prepared 
as needed, but it saves a’lot of bother 
if all that have been in brine can be 
freshened and pickled at one time. 
They may be put into crocks, or in 
cans—of which there will be plenty 
emptied by mid-winter, or earlier. 
Good recipes are to be found on every 
hand, so but few will be given here, 
but this one (well tested) is worthy 
an annual appearance. 
Mix together eight ounces ground 
mustard; four ounces ground ginger; 
one teacupful of salt, and wet to a 
smooth paste with a little cold vinegar. 
Add this paste, two ounces of celery 
seed, a few whole cloves and a few 
pieces of horse-radish to two gallons 
of vinegar and boil for 10 or 15 min¬ 
utes. Into this pickle put the fresh¬ 
ened cucumbers, or those just picked 
from the vines, and in a few days they 
are ready for use. Beans, tiny onionsj 
green tomatoes, radish pods, or any¬ 
thing usually put into mixed pickles 
may be put in. The onions, beans, 
cauliflower and similar things should 
be parboiled for a few minutes before 
being put into the pickle. 
Very often cucumber pickles get 
wrinkled and tough with no seeming 
cause for it, but a chemist is responsi¬ 
ble for the statement that if saccharine 
is used instead of sugar this will not 
happen, the cucumbers staying plump 
and fresh looking. An ounce of sac¬ 
charine is equal to four pounds of 
sugar and a tablespoon ful will sweeten 
a gallon of vinegar. If this is true 
(and it comes from high authority) it 
seems a better method of securing 
plump, smooth p : ckles than the use of 
alum, which many object to on the 
score of healthfulness. 
1 he “dill pickles” that were favorites 
in grandmother’s day are the fad of 
the present time—and deservedly so— 
and either of the following methods 
will give good results. This first 
method is the one used in preparing 
pickles for commercial purposes. Put 
freshly picked cucumbers (two or 
three inches long) in cold water and 
let soak for 24 hours. Brush with a 
vegetable brush to remove the little 
black spines, then pack in a crock, or 
keg, putting a layer of grape leaves and 
a layer of cucumbers until the crock is 
full—or all the cucumbers packed. 
Put a few sprigs of dill with each layer 
of leaves and a few over the top layer. 
Cover with plate, cloth, and weight, 
and then fill the crock with a fairly 
strong brine. Wash the cloth frequent¬ 
ly, and in three or four weeks the 
pickles will be ready for use. Another 
way is to mix two quarts of cider 
vinegar and four quarts of soft water 
(pure rain water if available). Into 
this put a pint of salt; two tablespoon¬ 
fuls of mixed spices and a generous 
handful of dill. Put this pickle in a 
crock and add cucumbers each day. 
Treat as in the former method. A few 
sprigs of dill put into any sour pickle 
(for cucumbers), no matter what re¬ 
cipe it is made by, yvill give the dill 
flavor that so many people relish. 
EVA RYMAN-GAILLARD. 
The Rural Patterns. 
The plain guimpe is a useful pattern, 
always in demand. The guimpe is made 
with fronts and hacks. There is a casing 
arranged over the waist line in which 
(apes are inserted to regulate the size. The 
long sleeves are in one piece, fitted by 
means of darts. The full sleeves are gath¬ 
ered into hands whichever length is used. 
When the high neck is desired the regula¬ 
tion stock finishes the edge. The quantity 
of material required for the medium size 
(8 years) is 1% yards 21 or 24. 1% 
yards 32 or 1% yards 44 inches wide. The 
pattern 6361 is cut in sizes for girls of 
4, 6, 8, 10 and 12 years of age; price 10 
cents. 
The pretty little frock shown in No. 
6368 is made with blouse and skirt. The 
blouse consists of the front and hack por¬ 
tions and the skirt is made in one straight 
piece. The blouse is gathered and the skirt 
is plaited and the two are joined by means 
of the belt, while the front of the skirt is 
extended over the lower edge of the blouse. 
The quantity of material required for the 
medium size (10 years) is 4% yards 24, 
3% yards 32 or 3% yards 44 inches wide 
with % yard 27 inches wide and 6% yards 
of banding for trimming. The pattern 
6368 is cut in sizes for girls of 6, 8, 10 
and 12 years of age; price 10 cents. 
