1911. 
711 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group of patterns includes 
7017, blouse with body and sleeves in 
one, with V-shaped neck, with or with¬ 
out collar. 34 to 42 bust. 7028, girl’s 
dress, 8, 10 and 12 years. 7019, semi¬ 
princess dress for misses and small 
women, 14, 16 and 18 years. 7030, child’s 
coat, with square or round collar, with 
or without shield, 2, 4 and 6 years. 
7010, four-gored skirt, with side gores 
in two sections with or without trimming 
on front and back gores, with high or 
natural waist line. 22 to 30 waist. 1 
The second group shows 7029, tucked 
negligee with sleeves that can be left 
loose or gathered into bands. 34 to 44 
bust. 7022, girl's dress, with simulated 
bolero and straight gathered skirt, to 
be made with square or high neck, with 
or without lining. 8, 10 and 12 years. 
7036, semi-princess gown closing at side 
front, with six-gored skirt, with or with¬ 
out fancy collar, with elbow or long 
sleeves. 34 to 44 bust. 7027, six-gored 
skirt for misses and small women, with 
straight flounce, forming inverted plaits 
at side of front and back gores, with 
high or natural waist line. 14, 16 and 
18 years, 7014, child’s dress, 6 months, 1, 
2 and 4 years. Price of each pattern 10 
cents. 
Veal Stew in Fireless Cooker.—Take 
one and one-half pounds of veal cut for 
stewing, season with salt and pepper, 
and brown in two tablespoonfuls of hot 
drippings in which two tablespoonfuls of 
minced onions have simmered. When 
well browned add enough water to well 
cover the meat, and add to this as 
many sliced potatoes as are needed for 
the family; cover tightly and bring to 
the boiling point; let boil about 10 min¬ 
utes, then pack in fireless cooker, cover 
well. It should have seven hours in 
cooker. When ready to serve, bring to 
boiling point on stove, thicken with flour 
and add a little catsup or Worcestershire 
sauce. 
7HE RURAb 
Charity Sweetheart’s Letter. 
The other Sunday I felt particularly 
blue, for it does seem as if my life was 
wearing away without much to show for 
it, and someway I always feel lonesome 
on Sundays. Perhaps it may be because 
there is more time to think about things, 
and worry over our small grievances, 
but I do not believe that is all the rea¬ 
son. In the old days, while ’Mother 
lived, we went to church in the morn¬ 
ing, and the afternoon was always rest¬ 
ful ; then after supper we had singing 
and pleasant talk altogether, and bed¬ 
time came too soon. But now I am left 
with plenty of time to think things over, 
unless some one is sick and needs 
“Auntie,” or the young people have 
company, that causes extra dishes and 
more work. But I began to tell about 
that Sunday, for as I sat thinking of 
my troubles, and feeling real lonesome, 
I happened to see a bit in a farm paper 
that suited my case. It told of a farmer 
who had plowed around a rock for five 
years, and once broke his mowing ma¬ 
chine knife against it. All that time he 
did not attempt to remove it, but finally 
decided when plowing for corn that he 
would take a crowbar and find if it was 
very large and deep in the ground. He 
found it was standing on its edge and 
only two feet long, while it was so light' 
that it could be lifted into a wagon 
without help. I thought a good deal 
about it after reading, and it seemed like 
many of our troubles; the first time we 
look them square in the face they are 
half conquered. So I made up my mind 
NEW-YORKER 
that after plowing round my despon¬ 
dency, and the feeling that I worked 
hard and was not appreciated, I would 
rout it out. 
The Spring was so short that there 
are many things undone that ought to 
have been done, and will stare me in the 
face all Summer, but when the season 
leaps at one bound from Winter into 
Summer, it is hard to catch up. We 
hardly saw the hyacinths and Narcissus, 
for just as they opened a breath of hot 
wind came for several days and scorched 
them, and alas for the dear sweet things, 
it will be a whole year before they pass 
this way again. . 
I think part of one’s despondent feel¬ 
ing as we go along depends upon our 
prosperity or otherwise, and mine can be 
traced to the failure in the profit I ex¬ 
pected to make from green peas that I 
grew specially for some of the boarders 
in the hotels ’round about. Such a time 
as I had getting the land put in order, 
and after they were in the ground the 
hens found them out, and left gaps in 
the rows. The wire and stakes cost me 
a good deal of trouble to put in, and I 
did not like to trust altogether to the 
dwarfs, but took Gradus for early, then 
American Wonder and several of the 
late Marrowfats that had to be staked. 
After I had picked and shelled them the 
boarding house people thought them 
only worth 25 cents a quart, and it 
took so long to get that quart through 
all the stages of growth and ready for 
the measure. So I found my afternoon 
fancy work rather a toil after all, and 
sat a good deal of the time counting up 
my labor at the price we pay for hired 
help, and feeling underpaid. Sometimes 
my thoughts would wander to the people 
who have nothing to do but eat them. 
I heard a remark passed that the last 
place to look for fresh vegetables was 
at a farmer’s dinner table, but it is a 
libel without any foundation, and I 
said so one day to one of our well-to-do 
farmer’s wives. She smiled at me and 
said: 
“My dear Charity Sweetheart, I for 
one must plead guilty of keeping a good 
supply of canned vegetables handy, 
though I know they do not taste the 
same as when freshly picked from the 
garden. But we are so overburdened 
and troubled about many things, and 
there is a ready cash market for such 
vegetables straight from the ground, we 
get enough of the out-of-doors without 
having to run out for every vegetable 
we need.” I interrupted her rather 
rudely I am afraid for I said: 
“You should be thankful they are 
there to run for; it would be good for 
you to be for awhile where you couldn’t 
get any. Why, this Spring there was 
the greatest difference between the as¬ 
paragus I cut right out of the bed, and 
if I cooked some that had been left 
over the day before, and we all know 
the freshness of newly plucked corn 
straight from the field or garden to the 
pot; it has a sweetness that is lost in a 
few hours.” If some of these scientific 
men could tell us how to retain this 
freshness it would he a blessing, but 
when wilted and flabby we feel that the 
virtue has gone out of them. 
CHARITY SWEETHEART. 
(A short human-interest story written by C. IV. Post for the Postum Cereal Co.. Ltd.) 
Some Day Ask 
Your Physician 
To tell you the curious story of hou) the mind 
affects the digestion of food. 
/ refer to the condition the mind is in, just 
before, at the time, or just following the tak¬ 
ing of food. 
If he has been properly educated (the 
majority have) he will help you understand 
the curious machinery of digestion. 
To start you thinking on this interesting 
subject, I will try to lay out the plan in a 
general way and you can then follow into 
more minute details. 
Pawlow (pronounce Pavloff) a famous Russian Phy¬ 
sician and Chemist, experimenting on some dogs, cut into 
the tube leading from the throat to the stomach. 
They were first put under chloroform or some other 
anaesthetic and the operation was painless. They were 
kept for months in very good condition. 
When quite hungry some un-appetizing food was placed 
before them and, although hunger forced them to eat, it 
was shown by analysis of the contents of the stomach that 
little if any of the digestive juices were found. 
Then, in contrast, some raw meat was put where they 
couldn’t reach it at once, and a little time allowed for the 
minds .of the dogs to "anticipate” and create an appetite. 
When the food was finally given them, they devoured it 
ravenously and with every evidence of satisfaction. The 
food was passed out into a dish through the opening before 
it reached the stomach. It was found to be mixed with 
“Ptyalin,” the alkaline juice of the mouth, which is impor¬ 
tant for the first step in digestion. Then an analysis was 
made of the contents of the stomach, into which no food 
had entered. It was shown that the digestive fluids of 
stomach were flowing freely, exactly as if the desirable 
food had entered. 
This proved that it was not the presence of food which 
caused the digestive juices to flow, but the flow was caused 
entirely and alone as a result of the action of the mind, 
from “anticipation.” 
One dog continued to eat the food he liked for over an 
hour, believing he was getting it into his stomach, whereas 
not an ounce went there; every particle went out through 
the opening and yet all this time the digestive juices flowed 
to the stomach , prepared to quickly digest food, in response 
to the curious orders of the mind. 
Do you pick up the lesson? 
Un-appetizing food, that which fails to create mental 
anticipation, does not cause the necessary digestive juices to 
flow, whereas, food that is pleasing to the sight and hence 
to the mind will cause the complicated machinery of the 
body to prepare in a wonderful way for its digestion. 
How natural, then, to reason that one should sit down 
to a meal in a peaceful, happy state of mind and start off 
the breakfast say, with some ripe delicious fruit, then fol¬ 
low with a bowl of crisp, lightly browned, thin bits of corn 
like Post Toasties, add a sprinkle of sugar and some good 
yellow cream and the attractive, appetizing picture cannot 
escape your eye and will produce the condition of mind 
which causes the digestive juices nature has hidden in 
mouth and stomach, to come forth and do their work. 
These digestive juices can be driven back by a mind 
oppressed with worry, hate, anger or dislike of the dis¬ 
agreeable appearance of food placed before one. 
Solid facts that are worthy the attention of anyone 
who esteems prime health and human happiness as a valu¬ 
able asset in the game of life. 
“There’s a Reason" for saying “The Memory Lingers” when breakfast is 
started with POST TOASTIES. 
