1912. 
NEW-VORKER 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement 
desired. 
The first group shows 7408 A., plain 
blouse or guimpe, 34 to 44 bust, with 
square, round or high neck, with three- 
quarter or long sleeves. For the 
medium size will be required \~/& yards 
of material 36 inches wide, with 1J4 
yards of banding. 7406, blouse or shirt¬ 
waist without shoulder seams, 34 to 44 
bust. For the medium size will be re¬ 
quired 1 yards of material 36 inches 
wide to make without seam at back; 
V/i yards 36 inches wide to make with 
seam at back. 7388, semi-princess gown, 
34 to 42 bust, with high waist line and 
closing at left of front with three- 
quarter or long undersleeves. For the 
medium size will be required 5 yards 
of material 36 inches wide, with 1 yard 
IS inches wide for chemisette and 
undersleeves. 7321, two-piece skirt for 
misses and small women, 14, 16 and 18 
years. With or without pointed exten¬ 
sions on front portion. For the 16 year 
size will be required 2*4 yards of ma¬ 
terial 36 inches wide. 7153, skirt with 
deep tunic effect, 22 to 30 waist, with 
high or natural waistline. For the 
medium size will be required 2J4 yards 
of material 36 inches wide for tunic, 
154 yards any width for foundation. 
The second group includes 7393 tucked 
blouse for misses and small women, 16 
and 18 years. For the medium size will 
be required V/s yards of material 36 
inches wide, with 6)4 yards of banding 
and 3 yards edging. 7186, fancy blouse 
in peasant style for misses and small 
women, 14, 16 and 18 years. For the 16 
year size will be required 1J4 yards of 
material 36 inches wide with )4 yard of 
banding 4J4 inches wide; 2)4 yards of 
banding 2)4 inches wide; l /i yard of all- 
over lace 18 inches wide for under¬ 
sleeves and ¥& yard for yoke and stand¬ 
ing collar. 7389, girl’s middy costume, 
8 to 14 years. For the medium size will 
be required 4J4 yards of material 36 
inches wide with 15 yards of braid. 
7394, two-flounce skirt, 22 to 30 waist, 
with high or natural waistline, with or 
without five-gored foundation. For the 
medium size will be required 5 yards 
of material 36 inches wide, or 4-;4 yards 
of bordered material 29 inches wide, 
with 1 Yz yards of plain material 36 
inches wide for the foundation. 7012, 
two-flounce skirt for misses and small 
women, 14, 16 and 18 years. With five- 
gored foundation, high or natural 
waistline. For the 16 year size will be 
required 4 J4 yards of flouncing 27 
inches wide, with 1)4 yards of plain 
material 36 inches wide, or 3)4 yards 
36 inches wide to make of plain ma¬ 
terial throughout. Price of each pat¬ 
tern 10 cents. 
Canned Beets; Rhubarb. 
Would you publish in Tiie U. N.-Y. the 
way of preserving oi‘ pickling beets for 
Winter use, also for preserving rhubarb 
for Winter use, both for pies and a table 
dessert? mrs. f. 
Cook early beets, peel, slice and pack 
in fruit jars. Boil good (but not too 
strong) cider vinegar, add pepper and 
salt to taste, and a tablespoonful of 
sugar. While boiling pour the vinegar 
over the packed beets in the jars, filling 
to overflowing, immediately screw the 
top tight, wrap jars in brown paper, and 
store in a cool, very dark place. 
Uncooked Canned Rhubarb.—Wash, 
peel, cut into inch cubes and fill com¬ 
pactly into glass jar, then pour slowly 
into the jar good fresh water to over¬ 
flowing. Adjust rubber, screw on the 
top and set away in a cool place until 
morning. Then if there be any air 
bubbles, tap the side of the jar, fill 
again to the brim with water and screw 
on cover tightly. If tops and rubbers 
are perfect the rhubarb will keep until 
used. 
Canned Rhubarb.—Wasli it, cut into 
inch pieces, put in a preserving kettle, 
and let it come to a good boil all 
through, without a particle of sugar. It 
will keep perfectly. When you wish to 
open it for use, take one cupful of sugar 
for a pie, and it will be like the fresh 
pie plant. For a small family, the pint 
cans are much better for any fruit. 
Rhubarb and Orange Jam.—To a 
quart of cut up rhubarb, add half a 
dozen oranges, peeled, cut up and with 
the pits removed, and a pound and a 
half of sugar. Boil gently until a lit¬ 
tle set on a plate will jelly. This can 
be varied by slicing the peel of three 
oranges in thin strips and adding it to 
the fruit. This jam will also keep in¬ 
definitely in earthen jars, or jelly 
glasses which have been sealed with 
paraffin. 
Rhubarb Marmalade.—Peel the rhu¬ 
barb, and cut into pieces one-half inch 
long. Put into a large earthen bowl, and 
cover with sugar in the proportion of 
one pound of sugar to one quart of 
rhubarb. Allow this to stand oveT night, 
or 15 to 18 hours. Be sure that the 
bowl is amply large, as there will be 
a flood of juice by morning. Strain off 
the juice and sugar into a preserving 
kettle; when it begin to boil, add the 
rhubarb. Boil slowly for an hour, or 
until the preserve assumes a deep red 
color, stirring carefully to nrevent burn¬ 
ing, and removing any scum that rises 
to the top. About 15 or 20 minutes be¬ 
fore removing from the fire, peel the 
yellow rind from one lemon, chop it 
fine, and add to the preserve, together 
with the juice of two lemons, this being 
our usual proportion to about four or 
five quarts of preserves, but the quanti¬ 
ty of lemon may be varied to suit the 
taste. This gives a piquant flavor other¬ 
wise lacking, in spite of the acidity of 
the rhubarb. When bottled, keep in a 
cool, dark place. This rhubarb jam is 
very nice in open tarts, or as a filling 
for boiled roly puddings. 
Food Preservatives ; Canning Fish. 
Is tlie use of salicylic or boracie acid in 
preserving vegetables and fruits injurious 
to health? I remember it was used in 
Germany and know some people in this 
country use it for canning, etc. But one 
medical advisor claimed the use of these 
acids had an injurious effect on the brain, 
rendering the user liable to insanity. Can 
you tell me whether these acids, despite 
the above statement, are being extensively 
used and whether any evil influences or re¬ 
sults have ever come to your observation? 
Can you conscientiously recommend the use 
of the acids, and what would be the correct 
proportion ? I would also like a good 
recipe for preserving fresh fish in glass 
Jars. l. H. 
Salicylic and boracic acid are objec¬ 
tionable as preservatives, and their use 
is now interdicted in commercial pro¬ 
ducts by most civilized governments. 
Salicylic acid is said by the French 
Academy of Medicine to have an in¬ 
jurious effect 011 the kidneys; it is a 
derivative of coal-tar. There has been 
a long controversy over the use of 
boracic acid, which appears to have been 
used quite freely by some manufac¬ 
turers, but there seems no doubt that 
its cumulative effect is prejudicial to 
health, and the Bureau of Chemistry 
of the U. S. Department of Agricul¬ 
ture says “ the safe rule to follow is 
to exclude these preservatives from 
food of general consumption.” 
Fish requires to be canned at a 
temperature of 240°, so if you do not 
have a closed steam kettle the cooking 
should be done in an oven. The bottom 
of the oven should be covered with a 
sheet of asbestos board one-eighth inch 
thick, and a good thermometer, capa¬ 
ble of showing temperature up to 250° 
F. is required, as guessing at the tem¬ 
perature will not do. The following is 
a good recipe: Scale and clean the fish, 
therr soak in cold brine containing 25 
per cent. salt. Let them remain in the 
brine 45 minutes. Remove from the 
brine, drain, and pack in jars. Add to 
the jars a little sage, thyme, parsley, 
tarragon, a few slices of onion, and a 
little dried lemon peel. Fill the jar 
with as much as it will hold of diluted 
vinegar, one part boiled water and two 
parts cold vinegar. Close jar without 
screwing tight and cook at 240°, five 
minutes for each pound of fish. This 
recipe is given by Prof. Gerald Mc¬ 
Carthy of North Carolina. When the 
cooking is finished screw the jars tight 
and set away in a cool dark place. Fish 
deteriorates so easily in quality, de¬ 
veloping, with any degree of putrefa- 
cation, such dangerous ptomaines, that 
great care must be exercised in prepar¬ 
ing or preserving. The recipe here 
given is recommended for herring or 
mullet; large fish may be sliced into 
thick cutlets and prepared the same way. 
Wc bake fish in diluted vinegar with 
savory herbs, but without the brine 
bath, for immediate consumption. The 
fish is put in an earthen jar or closed 
baker with the seasoning herbs, covered 
with diluted vinegar, closed up with a 
lid, and then baked six or eight hours. 
It is eaten cold, is very savory, and 
all small 1>ones are softened almost to 
jelly, so it is a very desirable way of 
cooking shad, herring, or other bony 
fish. If any of our readers can give 
further advice about canning fish we 
should like to hear from them. 
When you write advertisers mention The 
K. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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Write for particulars. 
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Exclnaiveiy in 
the U.S. 
Anty Drudge to the discouraged 
Mrs. F. Armer—“Oh, dear, I hate to think of wash day 
again, steaming over hot suds from daylight to 
night!” 
Anty Drudge—“Do you still wash that way? Look at 
Henry out there. Is he cutting the grain with a 
sickle? Not much! He uses a modern binder. 
You should use Fels-Naptha Soap. You’ll have no 
boiling and you can do the wash in half the time and 
have it cleaner, too.” 
In some countries farmers still plow 
with a crooked stick. But in America 
there are all sorts of time-saving, labor- 
saving, money-saving farm implements. 
And there are just as many inventions 
by which farmers’ wives can make their 
work easier. Washing, for instance, has 
always been the hardest of work. But the 
invention of Fels-Naptha Soap has taken 
all the drudgery even out of this. 
Get a cake from the store and try the 
Fels-Naptha way of washing flannels, 
colored things, white goods—anything and 
everything washable. No boiling, no hard 
rubbing—just cool or lukewarm water. 
Cuts the time in half; ditto the work. 
For full particulars, write Fels-Naptha, Philadelphia 
