1909. 
THE RURAL NEW-YORKEfa 
1033 
The Rural Patterns. 
A domino forming a complete dis¬ 
guise is in demand at many Winter mer¬ 
rymakings, and the pattern shown in 
No.-6476 is a very nice one. Satine, per- 
caline and materials of this sort are in 
most general use. but if something 
handsomer is wanted cashmere or silk 
could be utilized. Black, blue, red and 
6476 Domino with Hood and Cape, 
Small 32 or 84, Medium 36 or 88, 
Large 40 or 42 bust. 
indeed all colors are correct, but this 
domino is made of cardinal red perca- 
line, the hood lined with black. The 
domino is made with fronts and backs, 
and with loose one-piece sleeves. The 
cape is circular and the hood is shaped 
to fit the head. They are arranged one 
over the other and joined to the domino 
at the neck edge. The quantity of ma¬ 
terial required for the medium size is 
31^6 yards 24 or 27, j'ards 36 or 5 
yards 44 inches wide, with yard 36 
inches wide for the facing for the hood. 
The pattern 6476 is cut in threee sizes, 
6483 Double Breasted Coat* 
32 to 42 bust. 
small 32 or 34, medium 36 or 38, large 40 
or 42 inches bust measure; price 10 
cents. 
A handsome Winter coat, suitable 
either for a suit or a separate garment, 
is shown in No. 6483. The coat is made 
with fronts, side-fronts, back and side- 
backs. The turned-over collar finishes 
the neck and the patch pockets are ar¬ 
ranged on the coat on indicated lines. 
The sleeves are made in two pieces each 
with pointed cuffs joined to their lower 
edges. The quantity of material required 
for the medium size is 7% yards 27, 4 
yards 44 or 3)4 yards 52 inches wide, 
with 4)4 yards of banding. The pattern 
6483 is cut in sizes for a 32, 34, 36, 38, 
40 and 42 inch bust measure; price 10 
cents. _ 
Pasteurized "Cider and Grape Juice; 
Preserving Fruit and Vegetables. 
It seems to me that the instructions 
given for preserving cider, as given 
on page 933, involve a needless expen¬ 
diture of labor and time. For some 
years I have preserved cider and grape 
juice without the loss of a single bottle, 
by the simple application of the regular 
pasteurization method. The details of 
the method are as* follows:' 
The bottles are placed in a wash 
boiler with a false wood slat bottom, 
and the corks put in water in a small 
stewpan; a funnel and dipper are also 
placed in the wash boiler. I use pint 
bottles and pile them horizontally with 
nothing between. While the water is 
coming to a boil, the cider or grape 
juice is brought to a temperature of 
357 to 360 degrees Fahr., in a large pre¬ 
serving kettle, using a pasteurizing 
thermometer—which is absolutely indis¬ 
pensable in every family where there is 
an infant, and only costs 25 cents. The 
temperature is held at 160 degrees until 
the water in the boiler comes to a boil, 
usually about a half hour, when the 
bottles are fished out, filled with the 
sterilized dipper through the sterilized 
funnel and corked with the sterilized 
corks. I press the corks very slightly 
below the brim and fill level with melt¬ 
ed paraffin, using an old tablespoon. 
Cider or grape juice thus preserved has 
kept for years with natural flavor un¬ 
changed. If the temperature passes 160 
degrees decided changes of flavor occur 
progressively as the temperature rises. 
I also use wash boilers with false 
bottoms (made by nailing thin strips 
of wood on two cross bars) for canning 
fruit, corn, beans, peas, tomatoes, etc. 
By this method the labor is reduced to 
placing the filled jars in the boiler with 
the glass tops loosely in position, keep¬ 
ing account of the time of boiling, and 
snapping on the tops of the Lightning 
jars at the end of the proper time,, as 
follows: Fruit, five to 15 minutes (un¬ 
til a straw will pierce) ; tomatoes, 30 
minutes; string beans, three hours; 
Lima beans, three hours; corn, four 
hours; peas, three hours. The only 
failure in years has been a few jars of 
tomatoes. Com in particular thus pre¬ 
served in glass is delicious. In the case 
of fruit like plums, the excess of juice 
in jars is replaced by fruit from extra 
jars, and the juice then sealed in jars 
for use with puddings. I may add here 
that I preserve rhubarb by merely put¬ 
ting it in short pieces in Lightning jars, 
adding cold water and sealing. I un¬ 
derstand that some other kinds of food 
may be preserved in the same way, but 
I have only had experience with rhu¬ 
barb. 
I was astonished to find that in a 
United States Farmers’ bulletin giving 
instructions for home preserving, these 
modern and certain methods are ig¬ 
nored in favor of the old-fashioned 
methods which entail the labor of con¬ 
stant stirring over a hot stove, and are 
uncertain with respect to flavor, or 
mangle the fruit or vegetables. w. 
Sausage. 
For 10 pounds of meat take five table¬ 
spoons of salt, four tablespoons black 
pepper, three tablespoons sage and half 
a teaspoonful of Cayenne pepper. 
Pickle for Pork or Beef.—For 100 
pounds of pork, make a pickle of eight 
gallons of water, eight pounds of salt 
(ordinary fine salt), two tounces _ of 
saltpeter, two pounds of sugar. Bring 
this to a boil and skim. Pour it on to 
the meat boiling hot. When making 
this pickle for corned beef, use two 
pounds less salt. This is not a prepa¬ 
ration for the all-Summer pork barrel, 
but broadside pork can be kept in it in 
cool weather, and is exceedingly good 
ifried. Weigh your meat and make 
such a proportion of the pickle as will 
be needed. These recipes are taken 
from the recipe book of a housekeeper 
who lives 10 miles from a butcher’s 
shop. In spite of the enforced reliance 
upon home supplies for many days of 
the year it was a house where an ex- 
cedent table was set. The sausage for¬ 
mula recommends itself for a small 
quantity, but can of course be multi¬ 
plied to suit any amount of meat. 
PATTIE LYMAN. 
SPECIAL 
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Please send me your Free Booklet about Syracuse “'EASY'* Washer, containing valuable 
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Name —.— —... 
St. dr No, or R. F. D .. . - ....- 
P. O. State- ------ 
