100S. 
THE RURAL NEW-YORKER 
961 
A Rug Of Woven Rags. 
Rag carpet rugs are not only much 
used, but are also the cleanest, lightest 
and best-lying rugs one can have, and 
are particularly suited for use in bed¬ 
rooms or in the nursery. When made 
from old sheets stripped up and woven 
with blue stripes across the ends, they 
can be washed as often as soiled and 
are just the thing to spread before dress¬ 
ing and lavatory stands, or in front of 
the bath tub. In a neatly furnished 
country house, I lately noticed a rag rug 
woven of mixed colors, and remember¬ 
ing the disappointing experiences of my 
friends in having such rugs woven, I 
took particular note of how the colors 
were arranged. It is always best to 
wind a stripe before taking one’s rags 
to the weavers, for it often happens 
that those who do such work have bet¬ 
ter arm muscles than eyes for color, 
though occasionally there may be a 
weaver found who has learned by ex¬ 
perience how to handle materials to best 
advantage. But I have known rugs, 
large and small, to turn out complete 
failures as to looks, though entrusted 
to good weavers. 
In the rug referred to rags sewed 
“hit or miss”. composed the center. It 
lay upon a carpet showing red leaves 
•upon a tan ground, and red, black and 
tan predominated in the rug, though 
other colors were used. Across each end 
was a stripe 15 inches wide. The cen¬ 
ter of these stripes was of four crossings 
of light tan. Each side this came four 
of dark blue, then seven of very pale 
blue, next were seven of tan-brown, fol¬ 
lowed by 12 red. The red was bordered 
by 16 black, completing the stripe. The 
red was darker than scarlet, and the 
black may have been, after all, a very 
dark navy blue. The principle to be fol¬ 
lowed in striping a carpet or rug lies, 
I think, in having a heavy dark band 
on each edge, a strong dark color inside 
this, and narrower and strongly con¬ 
trasted lines through the center. Some 
lighter tones between center and edge 
and shading into one another will make 
up an effective color arrangement. The 
pale blue in the rug described was of 
faded gingham dipped in strong bluing, 
and where was dark tan on one end of 
the rug was dark gray in the opposite 
stripes. It is wasted labor to dye rags 
except where necessary, and having the 
principle of striping in mind the actual 
colors are not essential, but usually one 
color should combine agreeably with 
that next it. This rug was finished at the 
ends with one of the dust braids such 
as was liked a few years ago upon the 
bottom of dress skirts. Ask the weaver 
to begin and end a rug with a shuttle 
full of cord the same as is used for the 
warp, and you have an inch-wide band 
there which can be very neatly turned 
and hemmed down. 
As to dimensions, .two yards long by 
32 inches wide gives a well-shaped rug. 
To fit special floor spaces one can, of 
course, vary these proportions to any 
shape liked. To wind a pattern of the 
stripe wanted take a strip of stout paste¬ 
board or a piece of wood, such as part 
of a lath or shingle, and wrap rags 
about it, sewing the ends fast. Wrap 
each color as many times around as you 
want the weaver to put in crossings of 
the woof. If you prefer to plan the 
striping by measure have the weaver un¬ 
derstand that your pattern stripe is made 
upon that principle. In the rug described 
the two end stripes showed two inches 
of black, l l / 2 inch of red, one of gray or 
tan, one of pale blue and a trifle over 
a half inch of dark blue. Then came 
the half inch of light tan which was 
the center of the stripe. 
Later another rug was noticed made 
nearly all of dark hit-or-miss colors but 
having a stripe across each end made of 
tan and brown, two crossings of tan 
and two of brown alternating to make 
up a 12-inch stripe. This made a quiet- 
toned rug, not at all noticeable, but use¬ 
ful where it was spread before the sew¬ 
ing machine. 
While driving in a lonely hill country 
I noticed last Summer some truly gor¬ 
geous rag rugs airing upon a veranda 
railing. They were composed of alter¬ 
nate stripes, each about 10 inches wide. 
The rags must have been sewed of short 
bits not more than eight to 12 inches in 
length, and every other length was 
white. The colored lengths between 
were all of the same tint, and the result 
was a clouded dazzle of, say dark green 
and white in one stripe and light green 
and white in the next stripe. There 
was a red rug and a green rug and I 
really cannot say how many more color 
ventures, but I am sure had there been 
more than one color used with the white 
in the same rug no one would have been 
able to stay in the room with such loud- 
colored floor decorations. But I knew 
6167 Girl’s Coat, 6 to 12 years. 
that some lonely woman had spent happy 
hours bringing them to their rather 
dazzling .completion, and had, in so do¬ 
ing, managed to weave into her solitary 
afternoons something of the warmth and 
coloring which life in sparsely settled 
regions must always lack. In a city 
home I might have gasped, “How as¬ 
tonishing!” but there, where was only 
sleepy pastures and cow bells, I was 
glad their maker had them. 
The Rural Patterns. 
So many girls’ dresses are worn with 
guimpes that a good guimpe pattern 
will be found very useful. No. 6166 is 
made with front and backs. The facings 
are applied on indicated lines and the 
high collar finishes the neck. The plain 
sleeves are made in two portions but 
the full or mousquetaire sleeves are cut 
all in one. The quantity of material re¬ 
quired for the 16 year size is 2-)4 yards 
21, iy& yards 36 inches wide with 3 
yards 18 or lYz yard 44 inches wide to 
make as illustrated. The pattern 6166 
is cut in sizes fo'r girls 14 and 16 years 
old; price 10 cents. 
A pretty long coat for girls is shown 
in No. 6167. The coat is made with 
fronts, side-fronts and back and with a 
plaited skirt portion that it is attached 
to them. The fronts are turned back to 
form the revers and the turn-over collar 
finishes the neck. The sleeves are in 
two pieces each and are finished with 
roll-over cuffs. The quantity of mate¬ 
rial required for the medium size (10 
years) is 4 Y\ yards 27, 4% yards 44 or 
2§4 yards 52 inches wide with yard 
of velvet for trimming. The pattern 
6167 is cut in sizes for girls of 6, 8, 10 
and 12 years of age; price 10 cents. 
Cream Waffles.—One pint of sour 
cream, two eggs, one tablespoonful of 
cornmeal, one teaspoonful of soda, half 
a teaspoonful of salt. Beat the eggs 
separately, mix the cream with the 
beaten yolks, stir in the flour, corn- 
meal and salt, add soda dissolved in a 
little hot water, and last the whites 
beaten to a stiff froth. Have waffle 
irons hot, fill half full and bake quick¬ 
ly- 
Twentieth Century Waffles.—Mix 
together just before time for baking 
the following ingredients: A pint of 
sweet milk, half a cup of melted but¬ 
ter, the well-beaten yolks of two eggs 
and the whites well beaten. Use just 
enough flour to make a soft batter 
(about a pint) sifted with two tea¬ 
spoonfuls of baking powder and a salt- 
spoonful heaping of salt. Beat the 
batter hard and fast a few minutes 
and bake immediately. Serve hot with 
syrup or shaved maple sugar. 
When you write advertisers mention Tim 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 10. 
“The Old Reliable” 
DIETZ ' 
LANTERNS > 
there are none “JUST AS GOOD” 
WHEN YOU BUY A LANTERN INSIST ON A “ D I ETZ • ’ 
made by R. E. DIETZ CO MPA NY NEW YORK 
Largest Makers of Lanterns in the World 
Esta blished 1840 
PIONEERS AND LEADERS 
The Rochester Radiator will 
SAVE HALF YOUR FUEL 
or give you double the amoun t 
of heat from the same fuel, if 
you will give it a trial, or we 
will refund the money paid 
for it. Write for Booklet on 
heating homes. 
ROCHESTER RADIATOR CO. 
39 Furnace St.,Roche8ter,N.Y. 
Prices from 
$2 to $12 
For hard or 
Soft Coal 
wood or gas 
Fits any. 
Stove or 
Furnace 
ABOUT PATENTS 
l.et us 
Tell You 
Full Information Without Charge. 
Our free books tell WHAT TO INVENT and 
HOW TO OBTAIN A PATENT. Write for them. 
Send sketch for free opinion as to 
patentability. We advertise patents 
for sale free. Patent obtained or 
fee returned. Highest class of serv¬ 
ices. Ask for onr references. 
Woodward & Chandlee, Registered Atforneys, 
1252 F Street, Washington, D. C. 
Slightly used Stein wavs: 1909 Model 
Lvon & Healys; and other remark¬ 
able Bargains. Lyon & Healy, 
80 Adams St., Chicago. 
World’s Largest Musio House 
Our Great Re-Building Sale it Now in Progress / 
PIIRC CVRIID—Made made from the tropical 
I UTIL 0 I nUrsugarcane. Bbl., 50 gallons. $25. 
Cash with order. Julies Schnadelbach, Grand Ilay, Ala. 
BROKEN CRACKERS are as fresh as whole 
ones and can be bought at $2 per barrel f. o. b. 
Worcester (about 50 pounds to the barrel) from the 
factory of NEW ENGLAND BISCUIT CO., 
Worcester, Mass., manufacturers of the famous 
“Toasted Blitter Crackers,” “Little Brothers Lunch Biscuit,* 
etc. Check or money order must accompany order. Write ua 
Large Family Size. 
No. 10-Price $2.50. 
No. 25. 
4 Quart 
Japanned 
Price $5.50. 
4 sizes. 
Tinned and 
Japanned. 
It is really better to 
own an “Enterprise" 
Meat Chopper and cut 
your sausage meat eas¬ 
ily, quickly and well, 
than to trust to a bor¬ 
rowed machine to 
“grind” it. The 
Half the work at 
butchering time is spent 
in lard and sausage 
making. You can in¬ 
crease your products 
and lessen the time and 
labor of Sausage Stuff¬ 
ing and Lard Pressing 
if you use an 
No.750 
Price 
$8.50 
For 
Dry 
Bones 
only. 
Cracked corn, ground 
bone, oyster and other 
shells, etc., are important 
items of egg-making ma¬ 
terial and must be fur¬ 
nished in winter to secure 
an abundance of high- 
priced eggs. They can be 
furnished at lowest cost 
by the use of an 
ENTERPRISE 
Meat 
and 
Food Chopper 
is made in standard family 
Sizes, and uotonly saves haif 
the work at butchering 
time, but is useful in tho 
kitchen every day in tho 
year. “Enterprise” Meat 
Choppers cut tho meat with 
a revolving steel knife 
against a perforated steel 
cutting plate without crush¬ 
ing, and make tough meat 
tender. Easily cleaned, 
practically unbreakable, and 
will last for years. 
Made in 45 sizes and styles; 
for Hand, Steam and Electric 
power. No. 6, Small Family 
size, $1.75: No. 10, Large Fam¬ 
ily Size, $2.50. Sold direct if 
not to be had from your dealer. 
SausageStuffer g Bene, Shell 
and 
Lard Press 
Stuffs sausage quickly 
and uniformly. Patented 
Corrugated Spout pre¬ 
vents air entering the cas¬ 
ing, thus assuring the pre¬ 
servation of the sausage. 
Cylinder is bored abso¬ 
lutely true. Meat canuot 
rise above the plate. 
Can be changed into a Lard 
Press in a jiffy. Machine is 
strongly made and will last 
for years. 
Other famous “Enterprise” 
household specialties are Cof¬ 
fee Mills; Raisin Seeders; 
Fruit, Wine and Jelly Presses; 
Cherry Stoners; Cold Handle 
Sad Irons, etc., etc. 
Look for the name “Enter¬ 
prise” on the machine you buy. 
and 
Corn Mill 
Order one early in the 
season, and tho hens will 
surely pay for it. Tho mill 
shown in cut costs only $8.50. 
Will grind corn, dry bones, 
oyster and other shells, etc., 
making valuable poultry 
food. May be used for 
making boue meal fertilizer. 
A good all-round mill for 
fa rm ers and poultrymen, 
and for strength and dura¬ 
bility is unexcelled. Weight, 
601 bs. Capacity, l‘i bushels 
of corn per hour. Look for 
tho name “ Enterprise ” on 
tho machine you buy. Sold 
by Hardware and General 
Stores, etc. 
t'REE—The “Enterprising Housekeeper’’—a book containing 
over 200 choice recipes and kitchen helps. Sent on request. 
THE ENTERPRISE MFC. CO. OF PA., 202 Dauphin Street, Philadelphia, Pa. 
AUGUSTA ROSE, 
