1911. 
THE RURAL NEW-YORKER 
«26 
Celebrating a Wedding Anniversary. 
Could you tell me what celebration there 
is for an eighth marriage anniversary? Is 
there any principle of gifts given, and how 
would it be best to celebrate the fete on a 
small farm in the month of September? 
Which would be the most becoming to such 
a celebration, a lawn party or a harvest 
festival as a closing fete for the season or 
a very mannerly and up-to-date dinner? 
w. B. 
We do not know of any special sig¬ 
nificance attaching to the eighth wed¬ 
ding anniversary. The anniversaries 
are ordinarily counted as follows: 
First, cotton; second, paper; third, 
leather; fifth, wooden; seventh, woolen; 
tenth, tin; twelfth, silk and linen; fif¬ 
teenth, crystal; twentieth, china; 
twenty-fifth, silver; thirtieth, pearl; 
fortieth, ruby; fiftieth, golden; seventy- 
fifth, diamond. But some of these in¬ 
termediate dates are not very firmly 
fixed by custom, as ordinarily the great¬ 
est attention is paid to the anniversaries 
at intervals of five years. While there 
is no special class of gifts for an eighth 
anniversary, linen would be entirely ap¬ 
propriate, or indeed any form of house¬ 
hold gear. 
As for the entertainment, we would 
by all means make it a lawn party or 
harvest festival, rather than a formal 
dinner. September is a delightful time 
for outdoor entertainments, and every¬ 
one enjoys them. If you have a porch 
or piazza large enough to set tables 
on it would save many steps in carry¬ 
ing in and out; if not, you may have a 
suitable lawn space. Paper lanterns and 
decorated crape paper banners or hang¬ 
ings are not expensive, and look very 
gay; then you can get paper table sets, 
consisting of cloth and 12 napkins, 
printed with some suitable decoration, 
corn, grapes or goldenrod, and have the 
rooms and porch decorated with large 
bunches of wild flowers and Autumn 
leaves, which, in default of large jar¬ 
dinieres, may be put in earthen crocks 
covered with green crape paper. Have 
the table or tables decorated with fancy 
baskets containing fruit as a center- 
piece, with perhaps some Autumn 
leaves. At one such Autumn festival 
a large bronze oak leaf, pressed for a 
few days so it would not curl, was put 
at each plate for a place card, the 
guest’s name being written on the leaf 
in gilt. While the menu would depend 
on personal taste, it could be most 
conveniently served cold, except the 
coffee, as hot dishes would soon lose 
their warmth when served out of doors, 
though creamed chicken or oysters will 
keep warm longer if served in the little 
paper cases caterers use than if put 
right out on the plate. But salads and 
cold chicken, ham and tongue, with an 
ample supply of rolls and sandwiches, 
can be served very attractively, either 
with or without a first course of 
bouillon in cups, and with a variety of 
cake and ice cream would make a very 
dainty and festive collation. 
A Woman’s Diary. 
Wednesday, June 21.—Such a delight¬ 
ful morning to work. My house is in 
order and my bread ready for the oven, 
and the hands on the clock say 8.30. 
One thumb tied up for a five-year-old 
as a result of his trying to make a 
“butcher knife” from a pine stick with 
his first jackknife. One splinter ex¬ 
tracted from the arm of another, I turn 
my thoughts to the noon-day meal. Our 
vegetable garden so far is almost a fail¬ 
ure owing to the late Spring and extra 
work. Canned the last of my Early 
Richmond cherries to-day. Dinner over, 
I repaired to the spring-house to clean 
my separator and other scrubbing and 
cleaning which goes to make up my 
daily work. I then gave my range a 
much-needed coat of blacking. After 
supper there was another splinter to be 
extracted from the foot of the five- 
vear-old, a bruised forehead to be 
Grocer s 
Answer 
“No, Madam, we don’t sell soda 
crackers by the pound any more. \5 
“No matter what precautions are 
taken, bulk soda crackers absorb dust 
and moisture 
In a few days the crackers 
become musty and soggy, and taste like most 
anything except a good cracker. 
“If you want a light, dainty soda cracker- 
cracker that tastes as if it just came from 
the oven, then take home a box of Uneeda 
Biscuit. 
“These soda crackers are crisp and 
full flavored throughout. 
“When you get them home, -O ml fM Mi 
open the package and you’ll gj§j{| 
see how fresh, firm and 
flaky the moisture- 
proof package keeps jj 
them.” 
Never sold 
in bulk 
■^nft^moismr^praof 
fg§|4 package s / 
NATIONAL BISCUIT COMPANY 
i’ll 
looked after, and a mutilated knee to 
be doctored; all due to the recent erec¬ 
tion of a new stable. Then came the 
feeding of my “baby Wyandottes” and 
a quiet evening. 
Thursday, June 22.—Churned this 
morning. Made a few lemon pies. Did 
some scrubbing and extra cleaning, 
which with the daily routine of house¬ 
work such as the making of beds, 
sweeping, dusting, cooking and dish¬ 
washing constituted my day’s work. Re¬ 
ceived The R. N.-Y. to-day, which with 
the daily papers I shall devour when the 
evening comes. Thermometer registered 
96 degrees. 
Friday, June 23.—Wash day. While 
the clothes are fluttering on the line I 
sit by the open window working with 
the last of my strawberries. No acci¬ 
dents. 
Saturday, June 24.—I wonder how 
many farmers’ wives are fond of ironing 
with the thermometer most anywhere 
from 96° to 100° in the shade? And I 
wonder, too, if there are others who get 
inspiration from such memory gems as 
the following: 
Life is a duty—dare it; 
Life is a burden—bear it; 
Life is a thorn-crown—wear it, 
Though it break thy heart in two. 
Sunday, June 25.—Deliciously idle to¬ 
day. 
Monday, June 26.—The daily house¬ 
work kept me busy to-day. 
Tuesday, June 27.—I baked bread to¬ 
day and did some needed patching. 
Wednesday, June 28.—When the little 
ones were fast asleep last night, and the 
twilight had merged into deeper dark¬ 
ness, Flope, Love, Fear and Doubt over¬ 
shadowed our quiet little cottage home 
(Highland Cottage, I have christened 
it), each struggling for the mastery. 
But with the morning hours Hope had 
triumphed over all, and Peace reigned 
as before, and I realized to the full the 
beauty of promise:—“Peace I leave 
with you; My peace I give unto yon,” 
as into my arms was placed another 
little daughter—another little life to 
train into useful, noble womanhood, and 
my earnest prayer to Him who gave is, 
May I be worthy of the trust. 
MRS. m. d. o. 
Raw Eggs ; Pink Grapes. 
1. Please publish some recipes for drinks 
that contain raw eggs. The doctor has 
recommended raw eggs, but I find it impos¬ 
sible to take them the usual way in milk. 
2. Also publish some recipes for the use of 
pink grapes. We have quantities of pink 
grapes in season. I find them unfit for 
making grape juice and they are not as 
good as Concord for preserving. What is 
the best way to preserve pink grapes? 
SARATOGA COUNTY. 
1. A member of our family beats the 
juice of half a lemon (or a little less, if 
this seems too sour,) and a teaspoonful 
of sugar with the egg, puts a little 
cracked ice in it, and finds it very pleas¬ 
ant to take. The egg may also be beaten 
into lemonade, being given a very thor¬ 
ough beating so that it is quite frothy. 
Many people cannot take the egg in 
milk, as it is too heavy and cloying, and 
the egg lemonade will be found desir¬ 
able. Orange may be used instead of 
lemon, for a change, the juice or 
scraped pulp of the orange being beaten 
with the egg. We think you will have 
no difficulty in taking the egg in either 
orange or lemon juice. You may also 
like an egg beaten up in iced coffee or 
cocoa, which is a favorite soda-foun¬ 
tain drink, though cocoa is rather cloy¬ 
ing. The addition of a little coffee, if 
you like the flavor, well beaten, with 
the egg, is very pleasant, either hot or 
cold. 
2. You do not say what your grapes 
are; if Catawba, one of the favorite 
pink grapes, they are rich in flavor, and 
should make good grape juice, for they 
make a very rich, sweet wine. If your 
grapes are mawkish in flavor, why not 
use them before fully ripe? They would 
make good jelly or marmalade. Follow- 
iing are some good grape recipes: 
Grape Marmalade.—Choose ripe grapes 
of any familiar kind, and place them in 
the preserving kettle with just enough 
water to prevent their burning. Cook 
slowly at the side of the stove until 
they are well broken and mashed. Then 
press through a sieve and measure the 
pulp. For each pint allow half a pound 
of sugar. Place the grape pulp over 
the fire, boil for 20 minutes, add the 
sugar and boil from 10 to 20 minutes 
longer, or until a drop of the mixture 
when put on a plate will retain its shape 
without spreading. Stir constantly while 
cooking. Skim carefully from time to 
time and when done pack in small jars. 
Grape and A pple Marmalade.—Heat 
four pounds of stemmed and pulped 
grapes until the seeds are free of pulp. 
Have four pounds of sweet apples 
pared, cored, sliced and steamed until 
tender. Sift the grape pulp, add the 
apples, turn into a kettle set on asbes¬ 
tos mat or back of range and simmer 
slowly for two hours; measure, add 
sugar in the proportion of three-quar¬ 
ters of a pound to a pint of pulp, and 
cook until a little, chilled on ice, shows 
that it is stiff enough to retain its shape. 
Turn into jelly glasses and seal. 
Grape Preserves.—Press the pulp out 
of each grape; boil the pulps until ten¬ 
der, then press through colander to re¬ 
move the seeds; mix the skins with the 
pulp and juice; add as many cupfuls of 
sugar as there are of grapes, and boil 
together until thickened. Green grapes 
are preserved by cutting each grape in 
halves, taking out the seeds, then adding 
an equal quantity of sugar and boiling- 
all together until the right consistency; 
seal while hot. 
Spiced Grapes.—Press the skins from 
the grapes and put the pulp through 
the colander; add the skins and weigh 
To every pound of grapes add one cup¬ 
ful of vinegar, two ounces of powdered 
cinnamon, one ounce of powdered cloves 
and three and a half pounds of sugar; 
boil an hour and a half until thick, 
then bottle. Small Damson plums are 
very nice prepared in the same way. 
We should like to receive recipes es¬ 
pecially adapted to light-colored grapes. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
FUMA 
99 kills Prairie Pogs, 
Woodchucks, Gophers, 
a n d Grain I nsects. 
“The wheels of the gods 
grind slow but exceed¬ 
ingly small.” So the weevil, but you can stop their 
with “Fuma Carbon Bisulphide ” are doing. 
EIHVAKl) K. TAVLOR, Feun Yan, N. V. 
pi 1 LL BARREL LOTS of slighi !y damaged Stone¬ 
ware shipped to any address direct from pottery 
at New Brighton, Pemia., for $1. Lots are well as¬ 
sorted,containing crocks,jars.pans, bowls, pitchers, 
tea and bean-pots—a little of each. Send cash with 
order. Write us. E. SWflSEY & CO., Portland. Me. 
ASK FOR 
wRt&UAPAT.OFP l 
PRINTS 
What a waste of time to 
make a dress that fades after 
all the work thatis put upon it! 
Simpson-Eddystone 
Fast Hazel Brown Prints 
are the genuine fadeless 
brown cotton dress-goods. 
These durable calicoes, 
backed by 68 years’ repu- 
, tation, are made of well- 
' woven first-quality cotton 
i cloth ; and the rich lustrous 
k color is absolutely fast to 
soap, perspiration, and sun- 
^’1 light. “Worth making up.” 
Numerous attractive de- 
Isigns. 
Show this advertisement to 
lyour dealer when you order, and 
Idon’t accept substitutes. If not 
1 in your dealer’s stock write us 
Ihis name and address. We’ll 
I help him supply you. 
|The Eddystone Mfg. Co., Phila«| 
[founded 1842 by Vm. Simpson Sr. | 
placed anywhere* at¬ 
tracts and kills all 
flies. Neat, clean* 
ornamental, conven¬ 
ient,cheap. Lasts all 
season. Can’t spill or 
tip over, will not soil 
or injure anything. 
Guaranteed efTect- 
Of all dealers or 
for 20c, 
UlERS 
150 I)e Kalb Are. 
Brooklyn* N. Y. 
