*42 U 
THE RURAL NEW-YORKER 
May 9, 
Woman and the Home 
From Day to Day. 
TIIE BLUE AND TIIE GRAY. 
By the flow of the inland river, 
Whence the fleets of iron have fled. 
Where (he blades of the grave grass quiver, 
Asleep are the ranks of the dead ; 
Under the sod and the dew, 
Waiting the judgment day ; 
Under the one, the blue, 
Under the other, the gray. 
These in the rollings of glory, 
Those.in the gloom of defeat, 
All with the battle blood gory. 
In (he dusk of eternity meet; 
Under (he sod and the dew, 
Waiting the judgment day; 
Under the laurel, the blue, 
Under (he willow, the gray. 
From the silence of sorrowful hours 
The desolate mourners go. 
Lovingly laden with flowers 
Alike for the friend and the foe; 
Under the sod and the dew, 
Waiting the judgment day; 
Under the roses, the blue, 
Under the lilies the gray. 
So with an equal splendor 
The morning sun rays fall, 
With a touch impartially tender. 
On the blossoms blooming for all; 
Under the sod and the dew, 
Waiting the judgment day; 
’Broidered with gold, the blue, 
Mellowed with gold, the gray. 
So when the Summer calleth, 
On forest and field of grain, 
With an equal murmur falleth, 
The cooling drip of the rain ; 
Under the sod and the dew, 
Waiting the judgment day; 
Wet with the rain, the blue, 
Wet with the rain, the gray. 
Sadly, but not with upbraiding, 
The generous deed was done, 
In the storm of the years that are fading 
No braver battle was won; 
Under the sod and the dew. 
Waiting the judgment day; 
Under the blossoms, (he blue. 
Under the garlands, the gray. 
No more shall the war cry sever 
Or the winding rivers be red; 
They banish our anger forever 
When they laurel the graves of our dead; 
Under the sod and the dew, 
Waiting the judgment day; 
Love and tears for the blue, 
Tears and love for the gray. 
—Francis Miles Finch. 
* 
Among the new colors of the season 
arc daphne, a soft old rose; amaranthe, 
a new magenta; salvia; a bright scar¬ 
let; drapeau, new navy blue; pimper- 
nclle, green in several shades; prunelle, 
new plum colors; lobelia, the new violet 
tints; cannclle, various browns and rus¬ 
sets, and lotus, some new shades in 
Copenhagen blue. 
* 
Three-and-three pudding is an ex¬ 
cellent recipe given by the Catholic 
Standard. Three large apples, three 
tablcspoonfuls sugar, three eggs. Cook 
apples to pulp, after which add sugar, 
then when cool add yolks of eggs only. 
Grease a dish and pour mixture in, 
and let it bake for half an hour. Next 
beat whites of eggs into a stiff froth 
and spread over apples. Then put the 
pudding in the oven for a few minutes 
to brown. 
* 
Can anyone give us the recipe for 
genuine Philadelphia cinnamon buns? 
They are sold in the “Philadelphia 
kitchen” of a large establishment here, 
and are more delicious than any other 
cinnamon bun we have ever tasted. 
They are tender in texture, dark brown 
in color, and apparently molasses or 
brown sugar caramelized is used with 
the spice coating the roll. We have 
had the ordinary cinnamon bun of com¬ 
merce in Philadelphia bakeries, but this 
is evidently a choice domestic recipe. 
* 
The sudden return of gored and cir¬ 
cular skirts, after a year or two of 
heavy plcalings, gives us a good chance 
to revive our back-number garments. 
Many of us have linen or cotton gowns 
that may be remodeled with very little 
trouble. The gored or circular skirt 
may be given an Up-to-date touch by 
adding a deep bias band of the mate¬ 
rial, put on cither straight or to give a 
tunic effect, or the band may be of 
a contrasting color; a colored linen 
with white bands on skirt and waist 
looks very well. The waist may be cut 
to form an ov.cr-blouse or jumper, if it 
cannot otherwise be modernized. A 
linen coat that is no longer in style may 
be altered into a cutaway, with colored 
vest, collar and cuffs, or with braiding 
of cotton soutache. We do not believe 
in spending a lot of time in remodel¬ 
ing inexpensive clothes that have al¬ 
ready seen service, but where the mate¬ 
rial is good it is certainly worth while. 
* 
A reader asks how she may cover 
a parasol which she wishes to reno¬ 
vate. This is rather a particular job, 
requiring very neat work, but it can be 
done satisfactorily. Take off the old 
cover, and unpick one section carefully, 
using this as a pattern to cut the new 
cover by. You will notice that the 
lower edge is cut on the straight line 
of the goods, the curve to the tips of 
the ribs being obtained by tightening 
down the seams. Cut the requisite num¬ 
ber of sections, then seam them firmly 
together after finishing the hem. Ad¬ 
just the cover, fastening firmly at the 
ferule end, the tips of the ribs, and 
through the hole in the center of each 
rib. Put a doubled frill at the top, 
shirred around the base of the ferule, 
and tacked through the cover, to hide 
any lack of finish that would betray the 
amateur. If one feels uncertain about 
being able to do the work properly it 
would be wise to make the attempt first 
with some firm cotton material or other 
inexpensive goods. Indeed, an old 
parasol frame recovered with a pretty 
flowered chintz or other firm cotton 
material will be a useful adjunct to the 
Summer wardrobe, saving the more ex¬ 
pensive sunshade, and it may be both 
pretty and fashionable. 
* 
Mrs. Lane, having discovered that 
there was a ready sale for the products 
of her clever fingers, spent all her time 
making small articles of fancy-work for 
a store in a neighboring city, says the 
Youth’s Companion. Naturally, with 
so much business on hand, the minor 
details of housekeeping were sometimes 
neglected, particularly just before the 
holidays, when orders came thick and 
fast. One morning long-suffering Mr. 
Lane, clad only in his nightclothes, ap¬ 
peared at his wife’s bedside. He held 
in his outstretched hand a small, deco¬ 
rated object which Mrs. Lane recog¬ 
nized vaguely as some of her own 
work. 
“Bess,” demanded the intruder, “what 
does this contraption sell for? I want 
to buy it.” 
“What is it?” asked Mrs. Lane, feel¬ 
ing pleased that her husband was at 
last showing interest in her work. 
“It’s a kite-shaped thing with a ribbon 
tail, all feathered out with safety-pins,” 
replied the would-be purchaser. “What’s 
the price?” 
“Fifty cents. But why in the world 
do you want it?” 
“I want it,” replied Mr. Lane, “be¬ 
cause every solitary button has been 
washed off all my union suits.” 
Maple Dainties. 
Maple Cookies.—One cup of maple 
syrup, one cup of light brown sugar, 
two eggs, butter or lard the size of an 
egg, one teaspoonful salt, two teaspoon¬ 
ful cream of tartar, two teaspoonfuls 
soda, the soda to be dissolved in two- 
thirds cup of hot water; one teaspoon- 
ful ginger. Mix all together and add 
just flour enough to roll out nicely; 
let stand over night. Be careful not to 
make too stiff. It is a good plan to 
try one before starting to roll out. 
Another recipe for cookies calls for 
three eggs, one cupful of butter and 
lard mixed, one-half cup of raisins, one- 
half cup currants, three-quarters cup of 
yellow sugar, one cupful maple syrup, 
one cupful sour milk, one teaspoonful 
ginger, one teaspoon ful soda, flour 
enough to roll out nicely; bake in a 
slow oven. - | • 
Maple Cookies Without Eggs.—One 
cupful of butter or nice drippings, two 
cupfuls of maple syrup (must be very 
thick), one cupful of light brown sugar, 
three-quarters cupful of hot water, with 
one tablespoonful of soda dissolved in 
it, one tablespoon ful of ginger, one- 
quarter tcaspoonful cayenne pepper; 
mix quite stiff and bake in a moderate 
oven. 
Maple Gingerbread.—Two-thirds cup¬ 
ful of very thick maple syrup; fill 
up the cup with granulated sugar, one- 
half cupful of butter, fill up the cup 
with hot water, one egg beaten very 
light, two cupfuls flour, two teaspoon¬ 
fuls ginger, one teaspoonful of soda dis¬ 
solved in one-half cupful of sour milk, 
one-half tcaspoonful of salt, the grated 
rind of one lemon (the yellow only). 
Serve warm with maple syrup. 
Maple Soft Gingerbread.—One cupful 
of maple syrup, one-third cupful of 
melted butter, one cupful of buttermilk, 
V / 2 cupful of flour, one teaspoonful 
soda, one egg, one teaspoonful of gin¬ 
ger; dissolve the soda in a little hot 
water; bake in a buttered dish, not too 
fast; serve with maple syrup. 
Maple Cake.—One cupful of yellow 
sugar, one cupful of maple syrup, one 
cupful of sour cream, two cupfuls of 
sifted flour, one cupful currants, two 
eggs, one level tcaspoonful of soda dis¬ 
solved in the cream, one-half teaspoon¬ 
ful of ginger, one tablespoonful of 
lemon peel. A delicious cake. 
Maple Cream Cake.—One cupful of 
sugar, one-half cupful butter, one cupful 
sweet milk, two cupfuls of flour, two 
teaspoonful of baking powder, three 
eggs, one teaspoon ful vanilla; bake as a 
loaf cake, and ice as follows; one cup¬ 
ful of maple syrup, one cupful of thick 
sweet cream; boil together until it forms 
a soft hall when dropped in cold water; 
let cool by stirring a little, when cool 
enough spread on the cake. 
Cake with Maple Filling.—Cream one 
cupful of granulated sugar, with one 
cupful of butter, stir in the beaten yolks 
of two eggs and lastly fold in the white 
of one, two small cupfuls of flour, with 
two teaspoonfuls of baking powder sifted 
in it. Bake in three layers and spread 
the following filling between the layers 
and all over the outside of cake: Boil 
one cupful of maple syrup until it hairs 
off the spoon, pour it slowly upon the 
well beaten white of one egg; stir until 
smooth.__ P. A. E. 
Delicious Apple Butter. —Take any 
quantity of apples liked, cut them up 
without paring, cook in water sufficient 
to cover well; strain in a coarse bag as 
for jelly, only so much care is not 
necessary. Boil juice down one-half 
and thicken with apples which have 
been stewed until no juice remains in 
them. Cook until very thick, stirring 
constantly to prevent burning. Add one- 
half pound brown Sugar (white will 
answer) to each pound of the stewed 
fruit and flavor with cinnamon. Put 
in stone jars, and when cold cover with 
paper to fit the jar pressed close to the 
butter; then cover the jar with cloth 
and thick brown paper and tie snugly. 
m. r. 
No more selling blind. 
No more sacrificing rather 
than haul back from market. 
A good telephone protects 
the farmer in a hundred 
ways. To be sure of getting 
a good telephone, get the 
best—that’s 
Western 
Electric Co. 
Apparatus and Equipment 
Booklet, “Rural Telephone 
Equipments,” Sent Free 
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Standard "Bell" Apparatus 
New York Chicago Dallas 
Philadelphia 8t. Paul Denver 
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Use Address Nearest You 
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one of our late Big Catalogues, to turn to 
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borrow a neighbor's; otherwise If Interested In stoves, 
on a postal card addressed to us simply say, " Mall 
me your great free stove offers.” Address, 
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IT ONLY COSTS one cent to learn our 
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a pair of tires from anyone at any price 
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Tiros, Coastor-Brakes, single wheels, 
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ii 
FUMA 
55. Kills Prairie Dogs, 
Woodchucks, Gophers, 
and Grain Insects. 
"The wheels of the gods 
grind slow but exceed¬ 
ingly small.” So the weevil, but you can stop their 
K vvuh “ Fuma Carbon Bisulphide 
EDWARD It. TAYLOIt, Penn Yan, N. Y. 
For 
Nothing gives such quick and permanent relief as * 
Sloan’s Liniment 
It quickens the circulation, relieves congestion and in¬ 
flammation. and giveselasticity tothemusclesand joints. 
Use it for Neuralgia, Sciatica, Lumbago, Pleurisy and 
any Stiffness. Price, 25c., 50c., and $1.00. 
Send for free book on care of Horses, Cattle, Hogs and Poultry. 
Address DR. EARL S. SLOAN, BOSTON, MASS., U. S. A. 
