» 1912, 
THE RURAL NEW-YORKER 
407 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The group of underwear patterns in¬ 
cludes 6935, a chemise made in three 
pieces. The pattern is cut in three 
sizes, 32 or 34, 36 or 38, 40 or 42 bust. 
The medium size requires 2 ]/ 2 yards of 
material 36 inches wide with 7j4 yards 
of insertion, 8 yards of edging and 1}4 
yards of ribbon. 6873, a combination 
corset cover and closed drawers that 
can be made with or without the trim¬ 
ming of lace insertion, that is arranged 
to give a bow-knot effect. The pattern 
is cut in sizes from 34 to 44 bust. For 
the medium size will „e needed 2£4 
yards of material 36 inches wide with 
8 yards of insertion, 5 yards of edging 
and 2^2 yards of beading. 7064 is a 
semi-princess slip combining corset 
cover and five gored petticoat. The 
pattern is cut in sizes from 34 to 42 
bust. For the medium size will be 
needed 4}4 yards of material 36 inches 
wide with 2^4 yards of embroidery 13 
inches wide, 3^4 yards of edging and 
3/4 yards of beading. 6755, a five- 
gored petticoat for misses and small 
women. It can be made with inverted 
plaits or gathers at the back and with 
or without the circular ruffles. The 
pattern is cut in sizes for girls of 14, 
16 and 18 years of age. The 16 year 
size requires 3J4 yards of material 36 
inches wide with A]/ 2 yards of edging 
and 5 yards of banding. 6980, a shapely 
seven-gored petticoat with habit back. 
It can be made "with or without the 
circular flounce and is closed at the left 
of the front. The pattern is cut in 
sizes from 22 to 32 waist. For the 
medium size will be needed 3-14 yards 
of material 36 inches wide with 3 yards 
of embroidery, 2?4 yards of insertion 
and 2 yards of beading. Price of each 
pattern, 10 cents. 
The children's patterns include No. 
6815. This model includes a straight 
plaited skirt. Light weight wools and 
washable materials are appropriate. The 
pattern, No. 6815, is cut. in sizes for 
girls of 6, 8 and 10 years of age. For 
the 8 year size will be needed 3 yards 
of material 36 inches wide with $4 yard 
for the trimming. 6887; little children 
are wearing a great many frocks of this 
kind. The yoke or body portions are 
cut in one piece with short sleeves and 
the skirt is plaited. The dress can be 
worn with or without a guimpe. The 
pattern. No. 6887, is cut in sizes for 
girls of 4, 6 and 8 years of age. For 
the 6 year size will be required 2J4 
yards of material 36 inches wide. 6931; 
sailor costumes are always liked for 
little girls. The skirt is straight and 
joined to an under waist. The collar 
can be made round or square and the 
blouse with or without an opening at 
the front. The pattern, No. 6931, is cut 
in sizes for girls of 8, 10 and 12 years 
of age. For the 10 year size will be 
needed 4j4 yards of material 36 inches 
wide with y 2 yard for the collar and 
4J/2 yards of braid. 7074; dresses that 
are made in peasant style, or with the 
sleeves making a part of them, are fa¬ 
vorites for little children. This one 
is lapped onto a yoke with panel ex¬ 
tension. The pattern, No. 7074, is cut 
in sizes for girls of 4, 6 and 8 years of 
age. For the 6 year size will be need¬ 
ed Z/i yards of material 27 with 1 yard 
for the trimming. 6908; what is 
known as French dresses, or those that 
are made with long waists and straight 
gathered skirts, are very pretty for the 
younger children. In the illustration 
white lawn is trimmed with embroid¬ 
ered banding. The pattern, No. 6908, is 
cut in sizes for children of 2, 4 and 
6 years of age. The 4 year size will 
require 1§4 yards of material 36 inches 
wide with 5^4 yards of banding; price 
of each, 10 cents. 
Home Cheese-Making. 
Will you give on “Woman and Home” 
page how to make what is called store 
cheese ? C. w. 
The following directions for cheese 
making were given by Margaret L. 
Carrick in our issue of December 3, 
1910: 
In manufacturing cheese on the farm the 
process is simple. The time from starting 
until the cheese is put in the press is 
between four and five hours. The milk 
must he sweet and pure. If the fresh 
morning’s milk is added to the milk of 
the previous evening it will contain about 
the right amount of acid for making cheese. 
A large tin or new tub, in fact any clean 
vessel,' which will hold the milk and not 
injure it, will answer as a cheese vat. 
Ileat the milk to 86 degrees I 1 ’, by set¬ 
ting it on the stove and stirring or by 
placing a clean can of hot water in it, 
and keep as nearly at that temperature 
as possible. Be careful to stir well. If 
the milk gets overheated it will be im¬ 
possible to get good coagulation. If cheese 
is to be colored use one teaspoonful of 
cheese color to 100 pounds of milk (10 gal¬ 
lons). Add color to a pint of milk and 
stir well into the milk in vat. For every 
25 pounds of milk use one teaspoonful of 
rennet. Hood rennet is necessary; junket 
or rennet tablets are not satisfactory. If 
possible get rennet from a cheese factory. 
Dilute the rennet in a cup of cold water, 
and pour in a stream up and down the 
milk, stirring well all the time; continue 
stirring two or three minutes. Cover the 
vat to keep the milk warm. Try the milk 
occasionally to see when it has sufliciently 
coagulated by inserting the index finger 
into the curd and with the thumb making 
a dent or slight cut in the curd just at 
the base of the finger, then slowly moving 
the finger forward; if the curd breaks 
clean like a firm but tender custard it is 
ready to cut. The time from setting or 
adding the rennet to cutting is usually 
about 20 minutes. The more acid there is 
in milk or the older it is the more quickly 
the rennet will act upon it. If milk is 
overripe the cheese will be dry and acidy. 
If making much cheese get a set of curd 
knives. A loug-bladed knife, will do. First 
cut lengthwise into strips one-third of an 
inch wide, then crosswise the same, as well 
as one cau horizontally. Begin stirring 
gently and continue cutting if the carving 
knife is used until the curd is of uniform 
size. At the same time heat may be 
slowly applied by setting the vessel holding 
curd in warm water, or by standing a clean 
can of hot water into curd. The tempera¬ 
ture should be slowly raised to 98 degrees. 
After it is the required temperature stir 
occasionally to prevent the curd from mat¬ 
ting, and the temperature must be maii^ 
tained. The curd is usually ready to dip 
2% hours from the time the rennet is 
added to the milk. If it is in the right 
condition the curd will feel firm, have a 
shiny appearance, and will fall apart when 
pressed in the hand. If it is in this con¬ 
dition it is ready to have the whey drawn 
off. 
A homely test to tell if it is ready to 
have the whey drawn is to take a little 
of the curd, squeeze well and press against 
a hot iron (a stove poker will answer the 
purpose). When gently withdrawn it will 
leave fine hair-like threads one-quarter inch 
long on the iron. If the threads are long 
it is overripe. If short it is not time to 
draw off the whey. If the vat is without a 
tap, dip the curd and whey into a strainer 
dipper or colander, and put curd in a large 
cheese cloth on a lever butter worker, or 
on an inclined surface where it will drain. 
Stir curd well for 10 or 15 minutes to 
allow whey to escape; then salt at the 
rate of one ounce to every 25 pounds 
milk. Sprinkle the salt over the curd ; stir 
well and allow it to stand a little while 
before putting in the hoop. The hoop may 
be of wood or tin, but must bo round, 
straight, strong and the ends clean cut 
.without any rim to them. For using 100 
pounds of milk or less a nice size is seven 
inches in diameter by 14 inches high. The 
circle or follower of wood placed in the 
hoop on top of the curd must fit well, 
or the cheese will have shoulders. 
A bandage made of cheese cloth should 
be placed inside the hoop, and the curd 
put into it and a square of cotton wet in 
hot water, placed on the top before the 
wooden follower is put on. The tem¬ 
perature of the curd when put to press 
should be from 80 to 84 degrees F. Many 
contrivances may be used to apply pres¬ 
sure—a fulcrum and lever press are easily 
constructed, 'l'oo much weight must not 
be put on at first, and the pressure should 
be increased gradually. The next morning 
the cheese should be taken from the hoops, 
dampened with hot water on the outside, 
the bandage straightened and trimmed and 
the cloth allowed to extend half an inch 
over the ends. Cut a circle of cheese cloth, 
the size of the top, place carefully on the 
cheese, cover with a square of wet cotton, 
place the hoop on top and force the cheese 
into it. Finish off the other end in the 
same way. Tut again to press until the 
next day. Take from the hoop and place 
in a cool cellar, turning it upside down 
every day for a month and then occasion¬ 
ally. Do not worry if it molds. The mold 
w«ll be on the outside and can be scrubbed 
off before cutting the cheese. At the end 
of two months it will be ready for eating, 
hut is better if kept for five or six months. 
The cheese if pressed properly will not be 
open in texture. An open textufed cheese 
is likely to mold readily. If the milk is 
sweet and clean and the necessarv care 
taken in the manufacture, this method will 
produce a rich, meaty cheese. 
SUCCESSFUL 
MOTHERHOOD 
means more than a fat 
baby. It means laying the 
foundation of a strong, 
sturdy constitution. 
Fat alone is not enough; 
there must be bone, 
muscle, brain and nerves. 
Scott’s Emulsion 
Barred Out. 
Before coming to our new home we 
understood that there was a church at 
P., where we expected to attend divine 
worship. Driving through the place, en 
route to our new home, we passed the 
church. The yard is overgrown with 
weeds. In the rear the hitching sheds 
are tumbling down. Across the door is 
nailed a heavy plank! At sight of this 
our hearts sank—we were barred out 1 
No opportunity to enter here and com¬ 
mune with Christian people; no oppor¬ 
tunity to enter and bow in prayer before 
God’s altar. We are strangers in a 
strange land and the Father’s house is 
barred against us. These were the 
thoughts which came to us. We won¬ 
dered what was the moral and spiritual 
condition of the people we were to dwell 
among. 
At the first opportunity we inquired 
where the people went to church. This 
was the reply: “Most of the people 
around here don’t go to church. There 
is a church at B., where they have serv¬ 
ice every Sunday. It isn’t too far to go 
if you really care about going; but it is 
pretty far for anyone who is a little in¬ 
different.” That is it exactly! The in¬ 
different ones need the church so much 
more than the stancher Christians, and 
they are barred out. 
We went to B. on the Sabbath and 
were glad to find Christian people as¬ 
sembled for Bible study and worship. 
1 he appearance of the whole place was 
a decided contrast to P. We were thank¬ 
ful to the people who had kept open 
the church erected by their fathers. They 
had not barred us out. Whoever may 
read this, we beg of you, if your church 
is losing ground, if the people are be¬ 
coming indifferent, redouble your inter¬ 
est, your courage, your influence. Don’t 
let the door of your church be barred! 
E. D. M. 
Another Connecticut Election Cake. 
‘ Two cups of raised bread dough, one 
cup sugar, half cup butter, or lard and 
butter, one egg, half teaspoon cinnamon, 
half cup raisins, citron if you like, one- 
fourth cup sweet milk. Mix to a smooth 
batter, then put in round tin and let rise 
until light; then bake one hour in a 
moderate oven. This recipe was handed 
down, I find by note, from my great¬ 
grandmother. A. M. RAYMOND. 
Obedience is the initial virtue. It is 
a difficult ideal, like all the good ideals, 
and it calls for much effort from both 
the parents and the child. It is im¬ 
portant, like a great stone in the foun¬ 
dation : if such a stone gives way, the 
wall above begins to crack. All civic 
betterment, all progress of nations and 
of churches, all righteousness, depends 
upon it. All the safeguards and sanc¬ 
tions of religion are to be brought about 
it. It is to be pointed out in the lives 
of saints and heroes, and enforced by 
precept upon precept, and made a mat¬ 
ter of prayer. It begins with the just 
and certain laws of the home and pro¬ 
ceeds to the divine laws of heaven and 
earth.—Dean Hodges. 
n the Acme of perfection for 
Mother and Child. 
ALL DRUGGISTS 
11-61 
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