1909. 
The Rural Patterns. 
The plain cuirass waist shown forms 
a foundation for many fashionable mod¬ 
els, being varied by different trimmings, 
or different skirt effects. The waist is 
made with front, side-fronts, backs, side- 
backs and under-arm gores. The sleeves 
are of the plain close fitting two-piece 
sort and the stock collar finishes the 
THE RURAL NEW-YORKER 
1013 
6459 Cuirass Waist. 34 to 44 bust. 
neck. The neck can be cut out on any 
of the indicating lines and the wai't 
worn with a chemisette or yoke of thin 
material, and it can be cut off on cither 
perforated line if shorter lenj th is more 
becoming. The quantity of the material 
required for the medium size is four 
yards 24 or 27 inches wide, 2J4 yards 32, 
2'/8 yards 44, or 1)4 yards 64 or 72 inches 
wide. The pattern 6459 is cut in sizes 
6461 Princesse Costume, 34 to 42 oust. 
for a 34, 36, 38, 40, 42 and 44-inch bust 
measure; price 10 cents. 
1 he princess dress figured shows the 
cuirass Jersey waist and plaited skirt. 
I he costume is made with the cuirass 
and the skirt. The cuirass is made with 
front, side-fronts, back and side-backs 
and the flounce is straight and laid in 
backward turning plaits. The sleeves 
are cut in one piece each and trimming 
portions are arranged on indicating lines, 
'file chemisette is arranged over the 
fronts, and if transparent effect is de¬ 
sired the material can be cut away be¬ 
neath. The quantity of material for the 
medium size is 11^4 yards 24 or 27, 6J4 
yards 44 inches wide for chemisette. 
The width of the skirt at lower edge is 
4-H yards. The pattern 6461 is cut in 
sizes for a 34, 36, 38, 40 and 42 inch 
bust measure; price 10 cents. 
More About Women’s Work. 
Should we ask the editor of the New 
York Evening Post why he did not 
print his paper with a hand press, why 
he used an elevator instead of climbing 
the stairs to his office, why he turned to 
his typewriter to have his letter written, 
instead of taking his pen and writing it 
himself, he would think them most 
absurd questions. lie is not living in 
the days of his grandfathers. He must 
use modern methods to meet the require¬ 
ments of modern times. For the same 
reason we cannot afford to use obsolete 
methods in agriculture. Our grand¬ 
mothers had milk rooms fitted with long 
racks; on these were placed tier upon 
tier of glistening tin pans filled with 
milk. The good lady with her helpers 
would rise at 3 A. M. and skim the 
cream from the milk, which had soured, 
prepare the churn and perhaps chum 
the butter. This butter had to be 
worked and packed and placed in a cool 
cellar before the sun had fairly begun 
his day’s journey. Then came the wash¬ 
ing of churn, butter worker and other 
utensils, also the huge pile of pans from 
which the milk had been emptied. The 
milkmaid going forth to milk her cow 
in the dewy morning is poetic to read 
about, but we prefer twentieth century 
methods. The few people of the present 
day who make butter at home arc those 
who are so remote from creamery or 
milk station that they have no other 
alternative, and they cannot afford to use 
old methods. They know if their cream 
is left to rise a large percentage of it 
remains in the milk. They must have 
a separator; they must have power to 
run the separator and churn; they must 
have a supply of ice; they must have 
up-to-date methods for packing their 
butter, and last—and at the present time 
by no means least—they must have help 
to do this work. There is always a 
market for the butter, but the heavy cost 
of production greatly reduces the profits. 
We of the farms are a hospitable 
people and sorry to disappoint the “va¬ 
cation tramper”; if he will but telephone 
he is coming we will have his iced milk 
ready for him; but we will not bring it 
from the old-fashioned dairy house. 
The Post’s writer is also much at 
fault in regard to the hen on the farm. 
In Northern New York many more eggs 
and chickens are produced now than a 
few years ago. But we no longer search 
“barns, stables and fence corners for 
eggs” that may be fresh or ancient. 
We know when we take fence-corner 
eggs to market the expert dubs them 
Stale, and we are paid accordingly- 
To-day we keep the laying breeds of 
hens for eggs, and heavier breeds for 
broilers and roasters. We have clean, 
ventilated, well-lighted, well-arranged 
henhouses. We know what our hens 
must be fed to produce the results we 
desire. We make use of incubators and 
brooders for hatching and raising our 
chickens. No! The prosperous farmer 
does not neglect his milking; his wife 
shirks no part of her duties; rather, all 
work is done in a much more method¬ 
ical mailer than our ancestors dreamed 
of doing it. Were some of our city 
editors to spend a Vacation among pros¬ 
perous farmers they might find many 
surprises. Rip Van Winkles there may 
be, but they are not among the farmers 
of Northern New York. 
NETT.IE C. R0YCE. 
Recipe for Turnip Kraut Wanted. 
Will some one give recipe for turnip 
kraut? E. m. K. 
Samp and Hominy. 
Noticing an inquiry on -page 932, ask¬ 
ing for information about “samp,” I 
will endeavor to give you some. In 
Maryland, where I came from, all hom¬ 
iny (which is what New Yorkers call 
samp) was made at the country mills, 
not made between the stones at all, Put 
in a sort of stamp mill. A stamp mill for 
the purpose consisted of a trough or 
box, say eight feet long, two feet deep 
and one foot wide, made of heavy plank; 
16 pieces of wood 2x4 inches and 
eight feet long, with iron-shod ends, 
were hung on the trough and made to 
jump up and down by the mill machin¬ 
ery. The corn (shelled) was put in the 
trough and the machinery started. The 
miller kept the corn under the stamp 
and in a short time it was sufficiently 
crushed or cracked, some grains being 
cracked in half, some in quarters. The 
cracked corn was then put into a fan, 
the hulls and dust blown out, and the 
finer parts sifted out; then you had 
your finished hominy. The stuff that was 
left was carried home for pigs, etc. 
Field corn is used for the purpose, not 
sugar corn. The field corn to make hom¬ 
iny must be very dry and flinty, and 
should be a year old. As a rule all 
farmers would select the hominy corn 
when housing their crops in the Fall. 
Hominy now is made in large mer¬ 
chant mills, and as far as I can judge, 
out of almost any sort of field corn, 
kiln-dried, as is the cornmeal. To get 
good hominy and good cornmeal the 
corn should not be kiln-dried, but sim¬ 
ply dried in the corn house in the old- 
fashioned way. The writer is old-fash¬ 
ioned enough to send to an old country 
mill in Maryland for his hominy and 
cornmeal. Sixty years ago most of the 
colored people in Maryland made their 
own hominy with an ax and a flat stone. 
My experience is that the cornmeal sold 
in New York State is as a rule about 
fit for cows. 
Why is hominy called samp in New 
York? What they call hominy in New 
York is in Maryland called grits. 
ALBERT NIELSON. 
Cinnamon Custard.—This is a pecu¬ 
liar combination, but highly recommend¬ 
ed. Boil a quart of milk, with a pinch 
of salt, a piece of cinnamon stick and 
three ounces of sugar; strain it when 
cold and mix with two well beaten eggs. 
Pour it into a deep pie dish, cover the 
top with triangular pieces of brown 
bread buttered on both sides. Bake in 
a slow oven and serve with warm maple 
syrup. 
Apple Nut Cream.—Peel and core 
tart apples, slice them, and to three 
pounds add one cupful of sugar; put 
them into a granite kettle with enough 
water to keep from sticking at first 
(very little is needed). Simmer slowly 
until tender, then run them through a 
strainer. When cool stir in a cupful of 
whipped cream and tint with pure fruit 
coloring or fruit juice until a delicate 
pink. Serve cold in sherbet glasses. Cap 
with whipped cream and chopped nuts 
of any kind preferred. 
m 
w/Sl 
tin 
'Ait • 
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FOUNDED 1842 
Serviceable Dresses 
Why not get cotton 
dress goods that you 
can be sure will wear 
well ? 
Simpson-Eddystone 
Silver Grey Prints 
are calicoes of good 
old - fashioned quality 
that have stood the test 
for over sixty-five 
years. Their beautiful 
new designs are print¬ 
ed with absolutely fast 
color on well - woven 
cloth of enduring ser¬ 
vice. 
If your dealer hasn’t Simpson- 
Eddystone Prints write tis Ids 
name. We’ll help hitn supply you. 
The Eddyslone Mfd.Co.,Phila.,Pa. 
Established by Wm. Simpson. Sr. 
A SENSIBLE CHRISTMAS PRESENT 
WOOLEN GOLF GLOVES, KNIT TO FIT. 
THREE PAIRS FOR SI.00. 
Plain or fancy colors, rod. Lino, brown, black 
Send size, or drawing of hand. 
Our Guarantee— Money’s worth, or money hack 
AMERICAN GOLF GI.OVK CO., 
5127 Lena Street, Germantown, Philadelphia 
W ANTED AGENTS TO SELL FARMERS 1 ACCOUNT BOOK 
Quick Sellor, Big Inducements. Exclusive Terri 
tory. Address L. L. SY PI IE UN, Fort Wayne. Ind 
[WO PIEDMONT VIRGINIA FARMS FOR SALE-Ono large 
I one medium. J. Singleton Diggs. Lynchburg, Va 
D esirable Cuban Farm— Bountifully located on tnacad 
am road to Havana, and 5 minutes to thriving 
town. Oranges, lemons, grape fruit, pines, just com 
ing into protit. Now dwelling, stable, tobacco barn 
Fine water, charming climate. Everything com 
plete. Must sell. S. C Satterthwait, Waynesville, N. C 
Tfip n:<v f'Vrtrt <( f »un*touched early apples 
ine Olg v^rop from Delaware follows 
closely the big crop of strawberries. General in 
formation for fruit buyers and also farm oppor 
trinities for home-seekers furnished by 
State Board of Agriculture, Dover, Del. 
For this 
Low 
Down 
AMERICAN 
SEPARATOR 
Get better value. Rave money 
Deal with the actual maim- -— 
fneturers. Our catalog tells 
all about the Low Down American 
Separator, onr liberal proposition, 
low prices, generous terms of pur¬ 
chase,long timeof trial and efficient 
guarantee. Western orders tilled 
from Western points. Address. 
AMERICAN SEPARATOR CO. 
BOX 1075, BAINBRIDGE, N. Y. 
u Maple ” Evaporators 
Onr “Jfiiplo Evaporator” Is tho moat durable and most 
economical on ih«i market, only srlroUd materials being 
used In Its eonstruetlon. Ileuvy east-iron frame, rrln- 
farced sheet steel jackal, extra heavy specially rolled tin 
or galvanized iron pans. 
Easily erected, uses very little fuel either 
wood or coal, works smoothly and evap¬ 
orates quickly, producing very fine .itiyat 
and syrup. Hundreds fn use giving 
Splendid service. Moderate in cost. 
W© carry u full line of sugar camp sup¬ 
plies. 
Mclane- 
Schank 
Hard¬ 
ware Co. 
Linesville 
Fa 
.KEEPING GLEAN ON THE FARM 
isn’t such a dreaded task after all when you have the 
best equipment. Ask those who use the 
SYRACUSE 
“EASY” WASHER 
Mrs. Sarah E. Yoder, Matta- 
wana, Pa., wrote: 
“l have been a housekeeper 40 vears and 
have used four different kinds of washers, the 
"EASY” being the fifth. It is superior to any 
of the others, being easier to operate, easier to 
move about, and washes everything clean from 
a fine handkerchief to a man’s dirty overalls. 
Find payment enclosed." 
We can give you more of this kind of evi 
deuce than you nave time to read. Won’t yox 
take time right now to ask for our FRER 
BOOKLET on MODERN WASHING FORMU 
LAS? Page 14 tells you what caused the iron 
rust, in your clothes and page t(i tells you how to 
get it out. Also tells you how the “EASY” 
Washer cuts your washing expense in half. 
Better order now for 30 days’ trial and com¬ 
mence washing economy at once. 
DODGE & ZUILL, 224 R, Dlllaye Building, Syracuse, N.Y. 
