748 
the: RURAL, NEW-YORKER 
Woman and the Home 
From Day to Day. 
GOD SAVE THE FLAG. 
Washed in the blood of the brave and the 
blooming, 
Snatched from the altars of insolent foes, 
Burning with star-fires, but never consum¬ 
ing, 
Flash its broad ribbons of lily and rose. 
Vainly the prophets of Baal would rend it, 
Vainly his worshippers pray for its fall; 
Thousands have died for it, millions de¬ 
fend it, 
Emblem of justice and mercy to all: 
Justice that reddens the sky with her ter¬ 
rors, 
Mercy that comes with her white-handed 
train, 
Soothing all passions, redeeming all errors, 
Sheathing the saber and breaking the 
chain. 
Borne on the deluge of old usurpations, 
Drifted our ark o’er the desolate seas, 
Bearing the rainbow of hope to the nations, 
Torn from the storm-cloud and flung to 
the breeze ! 
God bless the flag and its loyal defenders, 
While its broad folds o’er the battlefield 
wave, 
Till the dim star-wreath rekindle its splen¬ 
dors, 
Washed from its stains in the blood of 
the brave! 
—Oliver Wendell Holmes. 
* 
The Kansas City Journal give the fol¬ 
lowing census of women holding elective 
office in that State at present: Forty- 
five country school superintendents, five 
county clerks five county treasurers, six 
district court clerks, 10 registers of 
deeds, two probate judges, one mayor; 
total 74. 
4c 
As a savory way of using the remains 
of a roast meat souffle is recommended: 
Chop the meat fine. Warm it up in its 
own gravy or a little hot water. To 
a cup of chopped meat plan to use one 
egg. Beat the eggs, both white and 
yolk together, with a quarter cup of 
cream or milk for each egg. Add salt, 
pepper, and butter. Mix with the meat 
and cook for 15 minutes in a double 
boiler. Line a baking dish with mashed 
potato, pour the hot meat mixture into 
this, and cover with potato. Brush over 
the top with the white of an egg and 
drop little pieces of butter her and there 
over it. Cook 20 minutes. Serve hot. 
* 
Some of the early pears that are not 
very high-flavored may be made into 
pear and lemon marmalade. Wipe the 
fruit clean, and cut out any spots or 
insect punctures, but do not peel or core; 
cut into quarters, adding just enough 
water to avoid burning, and cook in a 
preserving kettle until tender. Press 
through a potato ricer, measure the pulp 
and to each five cupfuls add the chipped 
rind of two lemons and the juice of 
one, and a large cupful of sugar. Put 
in a preserving kettle and cook slowly 
on the back of the stove until it is 
very thick and glossy, then pour into 
small jars or cups; seal with paraffin. 
* 
The complaint that country schools 
educate children away from the farms 
seems to find a counterpart in city 
schools that educate away from manual 
labor. Quotations made by a corre¬ 
spondent of the New York Evening Post 
from the twenty-sixth annual report of 
the Bureau of Statistics, New York 
State Department of Labor, show that 
in trade after trade the parents refuse 
to have their sons learn trades, or that 
the boys themselves scorn them. They 
seem to think that to be a mechanic is 
beneath them, and that they cannot rise 
socially. One furniture manufacturer 
reports that he has been an employer of 
labor in this country for 15 years, and 
in all that time no father or mother 
has ever asked him if he would take a 
son and teach him the trade he pursues. 
A knit-goods manufacturer, among other 
suggestions, recommends: “Teach boys 
in school that manual labor is no dis¬ 
grace.” An employer in the building in¬ 
dustry states: “I notice a distinct aver¬ 
sion on the part of the young American 
boy to enter a trade, and many of them, 
the sons of mechanics, prefer to go 
into shops, stores or factories where 
their dress is not an exponent of their 
earning capacity.” It is added that 
teachers in public schools advise girls 
against going into industrial pursuits, 
pointing out the greater attractiveness 
of clerical work. In general, however, 
this cannot be regarded as injudicious 
advice, since, according to investigators 
of the Sage Foundation, 80 per cent of 
the girls employed in factories in this 
city get less than $6 a week, the aver¬ 
age wages for girls in candy and paper- 
box factories being $4 to $5 a week, 
while a girl wholly dependent upon her¬ 
self cannot live here respectably on less 
than $8 or $9 a week. No amount of 
education towards manual labor could 
make it attractive with less than a living 
wage. Perhaps the schools, after all, 
are not so great a factor as we imagine 
in influencing young people toward the 
city. Hard work, isolation, and all the 
other complaints brought against farm 
life are wonderfully modified by an 
adequate return to the producer. 
* 
Last Winter left a good many gaps 
in the garden, for the prolonged severity 
of the weather affected many plants 
usually considered absolutely hardy. 
Among our climbing roses Dorothy Per¬ 
kins came out the best, with very little 
wood killed back, and our experience 
causes us to regard it as the hardiest 
and most luxuriant climbing rose we 
have. Crimson Rambler suffered more, 
and for the first time in a number of 
years that these varieties have been un¬ 
der observation, Ruby Queen and the 
new Dr. W. Van Fleet suffered severe¬ 
ly. Tausendschon wintered well with no 
protection, and Evangeline and Blush 
Rambler, which both grow like weeds, 
appear entirely unhurt. The new Silver 
Moon, which we expected to prove quite 
tender because of its Cherokee rose 
blood, is entirely unhurt but this is 
a small plant somewhat protected by 
other plants. Carmine Pillar has only 
been planted this year, but it is said 
to be one of the hardiest. Other climb¬ 
ing roses we are trying this year for the 
first are Rubin, Trier, Gardenia, Electra 
and Goldfinch. The bush roses, which 
are rather sheltered in situation, bore 
the Winter well, the gorgeous orange 
and yellow Soleil d’Or especially bloom¬ 
ing with extraordinary profusion. 
The Rural Patterns. 
When ordering patterns ahvays give 
number of pattern and measurement 
desired. 
The first group shows 7311, fancy 
blouse for misses and small women, 14, 
16 and 18 years. For the 16 year size 
will be required 1 yard of material 36 
inches wide for blouse, 1 yard 36 inches 
wide for over waist, 24 yard of all-over 
lace 18 inches wide, 2 yards of lace for 
frills. 7432, over blouse or coatee, 34 
to 42 bust. With or without revers with 
postillion that can be made shorter or 
in pointed or round outline. For the 
medium size will be required 1J4 yard 
of material 36 inches wide, with 24 yard 
27 inches wide for trimming. 7464, 
semi-princess dress for misses and small 
women, 16 and 18 years, with round or 
high neck, elbow or long sleeves. For 
the 16 year size will be required 4^4 
yards of material 36 inches wide, with 
1/4 yard of lace to finish as shown in 
front view, yard 18 inches wide for 
yoke and collar. 7446, girl’s gymnasium 
suit, 8 to 12 years, with blouse that can 
be worn loose or drawn up at the waist 
line, with short or long sleeves. For 
the 10 year size will be required 424 
yards of material 36 inches wide, with 
6 yards of braid. 7439, blouse or shirt 
waist, 34 to 44 bust, with box-plait, 
stock collar and long sleeves, with 
rolled-over or straight cuffs or with 
open neck, hemmed edges and elbow 
sleeves. For the medium size will be 
required 224 yards of material 36 inches 
wide. 7394, two-flounce skirt, 22 to 30 
waist, with high or natural waist line, 
with or without five-gored foundation. 
For the medium size will be required 5 
yards of material 36 inches wide, or 424 
yards of bordered material 29 inches 
wide with lj4 yard of plain material 36 
inches wide for the foundation. 
The second group includes 7454, Nor¬ 
folk coat, 34 to 40 bust. For the 
medium size will be required 3 yards of 
material 36 inches wide. 7439, blouse or 
shirt waist, 34 to 44 bust, with box-plait, 
stock collar and long sleeves with 
rolled-over or straight cuffs, or opened 
neck, hemmed edges and elbow sleeves. 
For the medium size will be required 
224 yards of material 36 inches wide. 
6632, sailor suit, for misses and small 
women, 14, 16 and 18 years, with or 
without applied yoke on blouse with 
long or three-quarter sleeves. For the 
16 year size will be required llj4 yards 
of material 27 inches wide, 24 yard 27 
inches wide for shield, 2*4 yards of 
wide, 4J4 yards of narrow banding. 
7462, three-piece skirt with tunic effect, 
22 to 30 waist, with high or natural 
waistline. For the medium size will be 
required 324 yards of material 36 inches 
wide, with 24 yard 27 inches for the 
lower portion. 7445, three-piece skirt in 
tunic style, 22 to 32 waist, with high or 
natural waistline. For the medium size 
will be required 2J4 yards of material 
36 inches wide for the upper portion, J4 
yard 36 inches wide for the lower por¬ 
tion. Price of each pattern, 10 cents. 
To Keep Maple Syrup. —If put in 
screw-top cans, fill cans to one-eighth 
inch of top with cold syrup, and then 
fill to the brim with melted paraffin; 
then screw on the covers tight. Store 
in a cool, dry place. If put in bottles, 
fill with cold syrup, dip corks in melted 
paraffin, insert a small broom straw in 
neck of bottle, and force cork down to 
the syrup. The foregoing have been 
demonstrated to be wholly reliable dur¬ 
ing many years of actual practice. 
H. C. C. 
June 29, 
A Strawberry Festival. 
Could you, in your next number of The 
R. N.-Y. give a suitable menu for a straw¬ 
berry supper, not to exceed two courses, 
and not very expensive? Can you offer 
any amusements for the evening which 
young people would enjoy? w. t. 
We fear we cannot help this inquirer 
very seasonably, as there is necessary 
delay between the time a question is re¬ 
ceived and the time an answer can ap¬ 
pear in the paper, while the absence of 
full address prevents an answer by mail. 
In our district strawberry festivals 
usually include stawberries and cream, 
with cake, strawberry shortcake and ice 
cream—not a set supper, but these re¬ 
freshments are served as called for 
throughout the evening. Sometimes 
there is a musical programme, and 
sometimes, where considered suitable, 
there is dancing, but the strawberries, 
and the general sociability induced, fur¬ 
nishes the main entertainment. What 
do others suggest for such an entertain¬ 
ment ? 
Fruit Relishes. 
Cherry Marmalade.—To three pounds 
of sweet and one pound of sour cherries 
allow two pounds of sugar. Weigh the 
cherries when stemmed and pitted. 
Make a syrup of the sugar and add one 
tablespoonful of cinnamon bark and one 
teaspoonful of cloves tied in a cloth. 
Put in the sweet cherries first, adding 
the sour ones one-half hour later. Boil 
down thick. When cold cover with 
paraffin. 
Raspberry and Cherry Jam.—Put eight 
pounds of cherries into a preserving pan, 
add one quart of cold water and boil 
until the pulp is off the stones, then 
strain through a jelly bag. Return the 
juice to the pan and add six pounds of 
raspberries and nine pounds of sugar. 
Boil for 30 or 40 minutes. 
Peppered Currant Jam.—This is a 
relish for cold meat. To two pints of 
granulated sugar use two and two-thirds 
pints of red currants. It is better if 
some of the currants are not quite ripe. 
Put the sugar on with barely enough 
water to dissolve and let boil three min¬ 
utes. Then add the currants and boil 
15 minutes, hard. Add two to three 
saltspoons of red pepper, according to 
taste. Seal in glasses. One scant tea¬ 
spoon ground cinnamon and one salt- 
spoon cloves, instead of the pepper, 
makes a good spiced jam. Do not cook 
more than the amount given at one 
time. For a jam that is pretty tart use 
three full pints of currants. 
Spiced Currants or Gooseberries.— 
Melt four pounds of sugar in a pint of 
choice vinegar; add seven pounds of 
currants (or other fruit), one table¬ 
spoonful each of ground cinnamon and 
cloves, one nutmeg, grated, and one tea¬ 
spoonful of allspice; let boil two hours. 
Winter Wheat Bread. 
Nearly all of the younger housewives 
are now using the Western Spring 
wheat flour, and starting their bread at 
noon instead of at night, which makes 
it possible to mould the dough directly 
into loaves the next morning and to 
finish the bread-making during the 
morning hours. But from some cause, 
when an inferior grade of flour is used, 
or even the best of home-grown Win¬ 
ter wheat flour, the old night process 
gives a bread of better texture and 
keeping qualities, even if it tastes no 
better and does make more work at 
night and the following morning. 
With Winter wheat flour, finely 
mashed potatoes are a necessity in good 
bread-making. The potato contains so 
much water and starch that when com¬ 
bined with yeast the fermentation, or 
growth of the yeast plant, is hastened, 
and as there is no getting rid of the 
water of the potato, bread containing 
boiled mashed potatoes is more active 
in rising, and when baked will keep 
moist much longer than bread contain¬ 
ing no potatoes. Bread of Spring wheat 
