103-4 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day, 
THE BRAVEST OF BATTLES. 
The bravest of battles that ever were 
fought, 
Shall I tell you where and when? 
On the maps of the world you’ll find it 
not; 
’Twas fought by the mothers of men. 
Nay, not with cannon or battle shot, 
With sword or nobler pen; 
Nay, not with eloquent word or thought 
From mouth of wonderful men. 
But deep in a walled-up woman’s heart— 
Of woman that would not yield, 
But bravely, silently bore her part— 
Lo! there is the battlefield. 
No marshaling troop, no bivouac song, 
No banner to gleam and wave; 
But O, these battles ! they last so long—- 
From babyhood to the grave! 
—Joaquin Miller. 
* 
Among new French blouses we see 
some that have a puff at the elbow ex¬ 
tended like a little balloon with wires. 
We did not really admire them, though 
some were made of beautiful printed 
chiffon, with sleeve puff of lace. Some 
of the most attractive separate waists 
are of black chiffon or marquisette over 
colored silk, while veiled lace is also 
used extensively. 
* 
A cabinet containing six drawers, 
each just the size to hold a waist with¬ 
out crushing, is a convenient place of 
storage. Some seen in the shops are of 
heavy cardboard, covered with flowered 
cretonne. A cabinet of this sort could 
be made of light smooth lumber by a 
home carpenter, being finished in white 
enamel paint, with brass handles to 
the drawers. The enamel is more prac¬ 
tical than the cretonne, which fades 
more or less with time. 
* 
FivE-year-old Ella had been enthus¬ 
iastically engaged in garden work all 
the Spring, says the Youth’s Compan¬ 
ion. She was especially interested in 
planting seed, and watched anxiously 
for sprouts to appear above the ground. 
One day, while visiting a neighbor who 
possessed a six-months-old baby, Ella 
was delighted to see two tiny front teeth 
displayed when the baby smiled. 
“O Mrs. May,” the little girl cried, 
excitedly, “the baby’s feeth have come 
up!” 
* 
Apple custard is delicious made from 
baked apples which may be left over 
from a meal. For every pint of the 
baked apple pulp which has been rubbed 
through a sieve use a cupful of rich 
cream, two rounding tablespoonfuls of 
sugar and two level tablespoonfuls of 
butter. At the last add four beaten eggs 
and bake in buttered cups for about a 
quarter of an hour. In putting the cus¬ 
tard together it is well to melt the sugar 
in the cream and then add the apple 
pulp and butter while this syrup is hot. 
Then stir in gradually the yolks of the 
eggs and at the last the whites. The 
custard should be served very cold. 
* 
Green corn is becoming known to 
English cooks, as many gardeners now 
grow it.’ It is possible, however, that 
the cooking is still a problem in some 
households, for we find the following 
lucid statement regarding it in one Lon¬ 
don periodical: 
I notice “H. Y.” wishes to know how 
Indian corn should be cooked in a green 
state. I have had it several seasons, and 
find it best to use it very young, as eVen 
then the cobs take hours to cook. I have 
always had it stewed in milk and butter, 
it being served up in the milk it' was cooked 
in. When it is well boiled, you should be 
able to eat the whole cob, as it can be 
cut up easily into slices like a banana. 
We feel sorry for this misguided 
cook, who has had an opportunity to 
use the most delicious of all vegetables 
for several seasons, and yet has never 
really tasted it. Green, watery, barely 
formed ears give no idea of the milky 
richness of real sweet corn. 
It is a pleasure to see advertisements 
of “short hatpins for new small hats.” 
While we offer no excuse for the mon¬ 
strous spears and javelins worn, 
since any of them could be cut down 
to the right length, we see no reason 
why the men who sold them should be 
entirely exempt from blame. These 
new hatpins have much smaller heads 
than formerly, and are altogether more 
refined in appearance; some have merely 
a bead of colored or iridescent glass 
imitating a semi-precious stone, with a 
setting so light as to be almost invisible. 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows 7121, surplice 
-•aist, 34 to 42 bust, with high or low 
neck, with short or long sleeves, with 
or without revers. 7141, tucked blouse 
for misses and small women, 14, 16 and 
18 years, with high or square neck, with 
or without under-sleeves. 7107, tucked 
noasant waist, 34 to 42 bust. 7116, five- 
gored skirt, 22 to 30 waist. 7149, three- 
piece skirt, for misses and small women, 
14, 16 and 18 years, with high or na¬ 
tural waist line. 7130, child’s one-piece 
dress, 2 to 6 years, with round or 
square neck. 583, embroidery design, 
10 cents extra. Price of each pattern 
10 cents. 
The second group shows 7146, 
double-breasted coat with shawl collar, 
34 to 44 bust. 7137, child’s French 
dress, 2 to 6 years, with square or high 
neck, short or long sleeves. 7119, fancy 
blouse, 34 to 40 bust. 7034, tunic skirt 
with five-gored foundation, 22 to 30 
waist. 7138, six-gored skirt, 22 to 32 
waist, with high or natural waist line. 
7112, boy’s Russian suit, 2, 4 and 6 
years. Price of each 10 cents. 
Giving us bad health is nature’s way 
of standing us up in a corner for doing 
wrong.—Ram’s Horn. 
Canned Beets. 
Scrub small young beets and cut off 
the stems one inch from the top of the 
root. Let cook directly over the fire 
until nearly tender. Drain, cover with 
cold water, and rub off the skins. Put 
into jars, packing them tightly. Set 
onto a rack, and fill each jar to over¬ 
flowing with boiling water, adding a 
teaspoonful of salt to each jar. Ad¬ 
just the rubbers and covers, and set in 
kettle of boiling water and cook three 
quarters of an hour. Then tighten the 
covers and let cool in the kettle. Pre¬ 
pare carrots in the same way. This is 
from the “Boston Cooking School Mag¬ 
azine.” _ m. j. D. 
Canning Swiss Chard. 
In response to your request for ex¬ 
perience in canning Swiss chard (page 
969), will say that I have canned both 
the stems alone and the whole stem and 
leaf, as well as other vegetables, as peas 
and string beans, successfully by the 
following method: Cook thoroughly as 
for eating and pack as solidly as possi¬ 
ble into thoroughly sterilized boiling hot 
jars. Put into top of a quart jar 
of the chard one teaspoonful of cream 
or tartar, dissolved in a bit of boiling 
water, and seal. Or the cream of tar¬ 
tar, one teaspoonful to the quart of 
greens, may be cooked into the whole 
mass for five minutes when ready to 
can. When wanted for use put a jar of 
chard into a kettle of cold water and 
heat up, adding a half teaspoonful or 
soda dissolved in a little water. Let 
boil a few minutes, drain well, return 
to kettle with butter and salt to taste 
and heat in well. The result is better 
if ample time is taken in the final prepa¬ 
ration for the table, so as thoroughly 
to neutralize the cream of tartar and to 
cook in the flavorings. MRS. h. a. v. 
I send you my way of canning Swiss 
chard, which I have found very success¬ 
ful. I always cook the entire leaf, un¬ 
less the stems are very large, when I 
remove them, using them as a second 
dish, cooking and seasoning as celery or 
asparagus. I canned Swiss chard last 
season and found it delicious, never 
losing a can. After the chard is thor¬ 
oughly washed drop in slightly salted 
boiling water and cook until tender; 
then place in cans and press down with 
a wooden potato masher until you get 
in all it is possible. This presses the 
water out and still leaves enough so 
just a little „ stands on top. Seal the 
can's and let stand until next morning, 
then loosen the springs but do not re¬ 
move the covers, put the cans in a 
boiler and let boil for an hour, seal and 
let stand until next morning when re¬ 
peat the boiling process. It is necessary 
to use cans with the glass top and wire 
spring. I cook the entire leaf unless 
the stem and midrib are very large. 
s. M. w. F. 
Would you abolish poverty, would 
you advance civilization ? Then educate 
individuals one bv one to be more vir¬ 
tuous, more intelligent, more skillful, 
more industrious.—President Schurman. 
October 21, 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.’’ See guarantee editorial page. 
w 
/ *T'HE reason for the 
great warmth and 
delightful comfort of 
Lambsdown is its 
thick, downy fleece. 
Fleece-Lined Underwear 
is also remarkably durable— 
two seasons’ wear to a gar¬ 
ment. It will cut your under¬ 
wear bills in two. 
Your physician will tell you that 
the heavy fleece-lining wards off 
colds and promotes good health. 
Made for Men and Boys 
in separate and union garments, at 
50c, 75c and up. At your dealer’s. 
Write tor Bodygard 
Booklet No. 56 
UTICA KNITTING CO. 
Utica - New York 
I 
GUARD YOUR HEALTH AND COMFORT 
by sleeping under one of our guaranteed, all wool 
bed blankets; and save the dealer’s profit. 
These blankets are made of the finest and most 
carefully selected wool, and are both sanitary and 
attractive. Write for description of quality and 
design. 
N. Wertheimer & Sons, 
Ligonier, Ind. 
SAVE HALF Your 
Paint Bills 
By using INGERSOLL PAINT — proved 
best by 66 years’ use. It will please you. 
Only Paint endorsed by the “Grange.” 
Made in all colors,—for all purposes. 
DELIVERED FREE. 
From the Mill Direct to You at Factory Prices. 
INGERSOLL PAINT BOOK —FREE 
Tells all about Paint and Painting fVr Durability. 
How to avoid trouble and expense caused by paint* 
fading, chalking and peeling. Valuable information 
free to you. with Sample Color Cards. Write me. DO 
XT HOW. I can eave you money. 
0. W. Ingersoll, 24 b Plymouth St., Brooklyn, N. Y. 
ffi 
FUMA 
99 , 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 
e £Sh “Fuma Carbon Bisulphide doing 3 
EDWARD It. TAYLOR, Penn Yan. N. Y. 
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C AN you afford to pass it by? Not when you realize that 
dealers e ve r y \v 1 1 er e a r e a sk i n g a s mu c h a s $ 1 .5 0 a n d S -• o 0 
for similar waists. Ofttimes the Quality and workmanship 
are not so good even at those high prices. And the answer to 
it all lies in the fact that Macy's is the largest retail store in 
the world under one roof. Values such as this are both the 
cause and inevitable effect of our tremendous buying. 
DESCRIPTION OF THIS PRETTY WAIST 
This elaborate waist is made of a soft silky white batiste. 
It is trimmed with rich embroidery, outlined with dainty 
Baby Irish lac® extending down the shoulder line, and the 
entire length of the pretty kimono sleeve. Dainty tucks trim 
the front and hack; the closing is effected by small pearl but¬ 
tons undera liy. An exquisite model, perfectly tailored. Sizes 
St to 44 bust measure. Order No. C3A52I0. Macy’s nn 
prepaid price, each. VZJC 
BUYING WHERE BUYING IS BEST 
Send for the big free G36 page MACY Catalogue. It will 
dressyoubetteraudatlower cost. Itistheorganof Fashion’s 
newest decrees, a style authority for all tliatis correotand 
bestin Fall and Winter wear. We quote you wonderfully low 
prices not alone on Wearing Apparel, but on every necessity 
for the home. WE FRED AY DELIVERY CHARGES on 
thousands of articles, thus affording a double saving. Write 
for the big catalogue now. A post card, and it’s yours free 
and postpaid by return mail. 
R. H. MACY & CO., New York 
