tdii. 
THK RURAt NEW-YORKER 
The Rural Patterns. 
li ken ordering patterns alivays give 
number of pattern and measurement de¬ 
sired. 
The narrow seven-gored skirt is a 
favorite one. This model can be made 
eithei in walking length or round, and 
consequently is adapted to both street 
or house wear. The habit back is greatly 
liked just now, but there are many 
women who prefer inverted plaits and 
the pattern provides for both. The pat¬ 
tern is cut in seven gores shaped in 
207 
6802 Seven Gored Skirt, 
22 to 32 waist. 
conformity with the latest style. The 
closing is made invisibly at the back. 
The quantity of material required for 
the medium size is 10 yards 24 or 27, 
5% yards 44 or 4^4 yards 52 inches wide, 
when material has figure or nap, 7J4 
yards 24 or 27, 3*4 yards 44 or 3*4 
yards 52, when material has neither 
figure or nap. The width of the walk¬ 
ing skirt at the lower edge is 2*4 yards 
when made with habit back, 2^4 yards 
with inverted plaits. The pattern 6802 
is cut in size for a 22, 24, 26, 28, 30 and 
32 waist measure; price 10 cents. 
The smaller pictures include. 6863, 
fancy, waist, 34 to 42 bust. 3^4 yards of 
material 24 or 27 inches wide, 2*4 yards 
36, 1% yard 44, with yard 18 for 
chemisette, % yard 18 and 3 yards of 
banding for trimming for medium size. 
6894, one-piece blouse for misses and 
Curing Hams and Bacon. 
We have received so many inquiries 
lately as to methods of curing hams 
and pickling pork that we have decided 
to reprint some tested recipes. If too 
late for this season clip them out and 
start an “envelope library,” so that 
there is no danger of mislaying them. 
This is a Virginia method. For cur¬ 
ing four hams, averaging 12 pounds 
each, have ready one and a half gallons 
of the best salt, one pound of good 
brown sugar, one-eighth pound of pow- 
dred saltpetre, one ounce of black pep¬ 
per and one-half ounce of cayenne. Cut 
the joints into proper shapes, without 
unnecessary bone and fat, and lay them 
on a board or table. First rub the skin 
well with salt and lay each joint aside, 
then begin over again, and into the 
fleshy side of each ham rub two tea¬ 
spoonfuls of saltpetre and a tablespoon¬ 
ful of brown 'sugar mixed together. 
Rub. the pepper, particularly, about the 
hocks and under the bone and give to 
the whole ham a good application of 
salt. Now pack the hams, one upon an¬ 
other, the skin side downward, with a 
layer of salt between, into a tub or 
box, the bottom of which has also been 
covered with salt. The process of salt¬ 
ing will be complete in five weeks. At 
the end of that time have ready a peck 
of hickory ashes; clean the hams with 
a brush or dry cloth and rub them 
with the ashes. To smoke the hams the 
Joints should be hung from joists be¬ 
neath the ceiling and a slow, smothered 
fire kept up for five or six weeks, so 
as to smoke thoroughly, but not over¬ 
heat the hams. Or, as an excellent sub¬ 
stitute for this 'process, paint the hams 
with a coating of pyroligneous acid, let 
them dry and repeat the ’operation. 
Wrap each ham in paper and encase it 
in a canvas or strong cotton bag. 
A simple way to salt bacon and ham in 
brine is to rub the meat well with salt, 
especially into the exposed ends of 
bones, and then pack into a barrel, with 
a layer of salt between each piece. Al¬ 
low the meat to remain thus for 48 
hours, then pour over all a brine strong 
enough to bear up an egg. Let the meat 
remain in pickle six weeks; then smoke. 
Molasses pickle is made as follows: 
To four quarts of fine salt and two 
ounces of pulverized saltpetre add 
enough molasses to make a paste. Hang 
the bams'-in a cool dry place for three 
or four days after cutting up; then 
cover with the pickle mixture, thickest 
on the flesh side, and lay, them skins 
down for three or four days. For 100 
pounds of ham make brine in the fol¬ 
lowing proportion: Seven pounds coarse 
salt; two ounces saltpetre; one-half 
ounce pearlash; four gallons soft water. 
Heat gradually, removing all scum as it 
arises, then cool. Pack the hams in a 
barrel, pour the brine over them, and 
keep in pickle five to eight weeks, ac¬ 
cording to size. 
Ham, Sugar Cured.—To 50 pounds 
of ham or “side bacon” allow three- 
pounds of sugar and a pint of molasses, 
six pounds of salt, one full tablespoonful 
of saleratus and the same of saltpetre. 
Cover the bottom of your firkin with 
salt (about two pounds). Mix sugar, 
molasses, saltpetre, saleratus and the re¬ 
maining salt into a paste. Rub each 
piece thoroughly with this, work it in 
well and hard, and pack into the firkin, 
the rind downward. Cover all with cold 
water—just enough to rise above the 
meat. Lay a heavy board on top, weight 
it with a stone to keep the meat under 
water, and leave it thus for four weeks, 
turning the meat and stirring up the 
pickle every week. Take out, then wipe, 
rub into the pieces as much dry salt and 
an equal quantity of sugar as they will 
take up; pack in a dry firkin and leave 
for 24 hours before sending to the 
smokehouse. 
readers told us how, in default of other 
storage, she kept meat sealed in glass 
jars and submerged in the iced tank 
where the milk cans were kept. VVho 
can help us in this case? 
2. Sometimes the ham becomes hard 
because of excess of salt in curing, or 
because it is smoked too long. The 
best place to store ham or bacon is a 
dark, dry, cool room. The meat should 
be well wrapped in paper, and then 
closed^ in a cotton bag, which is hung 
up. The -storeroom should have screens 
at the windows, so that insects are kept 
out. If there is fear of larder beetles, 
it is wise to pepper the meat well, before 
wrapping up. The sliced bacon put up 
by the packers is hermetically sealed, 
like a preserve jar, so there should be 
no drying out, and if the jar is sterilized 
and the meat sliced and packed by ma¬ 
chine in a place free from mold spores, 
there should be no molding. Of course 
the meat is kept in an even temperature. 
As the season is approaching when ham 
and bacon must be stored for'Summer 
use, advice from those with practical 
experience would be helpful to others. 
Carrot Marmalade. 
I would like the carrot marmalade recipe 
mentioned in the article written by 
“Martha’s Niece” on “Aunt Martha’s En¬ 
velope Diary. Would you inform me how 
I can obtain it? h. m. b. 
1. “Wash and boil until tender four 
pounds of young carrots, drain and peel, 
then press them through a colander, put 
them into a porcelain-lined kettle with 
two pounds of sugar and a pint of 
water, add a few pieces of chipped lemon 
peel, the grated yellow rind of two 
oranges, a smal piece of ginger root cut 
into pieces and two bay leaves; simmer 
gently until the proper consistency and 
put away in tumblers.” (From “How to 
Cook Vegetables,” by Mrs. S. T. Rorer.) 
2. “Wash, but do not scrape, five 
pounds of young carrots. Boil until 
very tender, peel and mash to a fine 
pulp. To every pound of pulp allow 
two pounds of granulated sugar, six 
almonds, the rind of one and the juice 
of two lemons, and a scant half tea¬ 
spoonful of almond extract. Boil pulp 
and sugar together 15 minutes, set aside 
and stir in grated lemon juice and rind, 
almond extract, and almonds blanched 
and shredded. Cook together five min¬ 
utes more, and when cool put in jars 
and seal.”—Mrs. M. O. B. in “The 
Designer.” 
3. A Scotch Recipe.—“Boil the carrots 
until they are tender. Drain them and 
mash them through a colander. For 
each pound of carrot pulp allow one 
pound of sugar and the juice of one 
lemon. Boil slowly until the mixture 
jellies, and then put away in glasses.”— 
G. B. M. in “The Designer,” 6r “The 
Delineator,” I am not sure which. 
Martha’s niece. 
Removing Black Stain. 
On page 107 I see Mrs. D. A. P. has 
had trouble with a black stocking mark¬ 
ing white clothes. If she will soak the 
garments in sour milk the stains will 
come out. I have seen it done several 
times. mrs. j. d. 
A pound of salt or soda thrown on a 
bed of coals or fire in a stove will 
extinguish a chimney fire. As a pre¬ 
ventive when you have a good bed of 
live coals at intervals of two or three 
months place a piece of zinc in the 
stove and the flue will have the ap¬ 
pearance of an asbestos lining. The 
above information comes from the Lit¬ 
tle Rock chief of the fire department, 
when asked for advice. Last year sim¬ 
ilar advice was given me personally by 
a large coal dealer when selling me 
soft coal. MRS. c. p. c. 
small women, 14, 16 and 18 years. 1*4 
yard of material 27 inches wide, 1% 
yard 36 inches wide or 44, J4 yard 27 
inches wide for trimming portions, $4 
yard of all-over lace for 16 year size. 
6875, girl’s plaited dress with front clos-' 
lr *g» 8, 10 and 12 years. 4^4 yards of 
material 24 or 27 inches wide, 4 yards 36, 
3j4 yards 44, for 10 year size. 6864, 
four-gored walking skirt, 22 to 30 waist. 
5J4 yards of material 27 inches wide, 
3% yards 44, 2H yards 52, width of 
skirt at lower edge 2^4 yards, for 
medium size. 6314, child’s one-piece 
apron, 2’to 8 vears. 1|4 yard of ma¬ 
terial 24, 32 or 44 inches wide, with )4 
yard 27 inches wide for bands, for 6 
year size; price of each pattern 19 cents. 
Keeping Goose Fat and Ham. 
1. How can we keep rendered sweet goose 
lard from turning rancid? I have tried in 
open jar, tied shut, also in sealed jars in 
dry cellar, but it did not keep. 2. How 
can we keep honie-cured and smoked bacon 
from turning hard in Summer and not get¬ 
ting hard and moldy? The meat packers 
have sliced bacon on sale in glass jars, nice 
and fresh the year round. How Is that 
treated so it does not mold or get hard? 
A. P. K. 
1. We would like to hear from readers 
who can help to solve these problems. 
We have never kept goose fat for any 
length of time, but judge that its keep¬ 
ing depends chiefly upon a low tempera¬ 
ture. We know that it soon becomes 
rancid in a place warm enough for it to 
be oily. We can only suggest keeping it 
in sealed glass or earthen jars in the 
coldest place available. One of our 
Take a worn-out battery zinc, that 
can be obtained at any telegraph office 
generally for the asking. They weigh 
about a pound or two. When the fire 
is burning well throw about one pound 
on top of the red coals. It produces a 
greenish fire turning to blue and white; 
very pretty to look at. It might seem 
alarming at first, but will do no 
harm. About half of the metal will run 
through into the ash pan; this can be 
used again in the same manner. It 
will leave the interior of the stove and 
pipe as white as though it was white¬ 
washed. It consumes the soot in some 
way, but how I do not know. The zinc 
is very easily broken, so that any quan¬ 
tity can be used. d. p. c. 
[Have 
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LigHts 
# 
On tHe 
Farm, at: 
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401 E. 5th St., Canton, O. 
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Makes drudgery in allot kitchen a thing 
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For those who have from 300 ft. to miles to go for 
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