1912. 
837 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows patterns for 
misses and small women. 7337, mannish 
shirt waist for misses and small women, 
14, 16 and 18 years, with turned-over 
collar and turned-over or straight cuffs. 
1^4 yard 36 for 16 year size. 7287, 
fancy blouse for misses and small 
women, 14, 16 and 18 years, with or 
without lining with under sleeves, with 
high or natural waist line. Two yards 
of material 36 inches wide with 1 yard 
18 inches wide for yoke and under- 
sleeves, Y\ yard of lace for the sleeve 
frills, yard of silk for piping, for 16 
year size. 7308, semi-princess dress for 
misses and small women, 14, 16 and 18 
years, with straight skirt, with or with¬ 
out lining that can be made with high 
or low neck, with or without under¬ 
sleeves. 3Y yards 36 with 1)4 yard 44 
inches wide for frill and 5)4 yards of 
rose-bud banding, Y% yard 18 inches 
wide for yoke and under-sleeves, for 16 
year size. 7494, five-gored skirt, 22 to 
32 waist, with high or natural waist 
line. 3?4 yards 36 when material has 
figure or nap, 4)4 yards 27 when mate¬ 
rial has neither figure nor nap, for me¬ 
dium size. 7321, two-piece skirt for 
misses and small women, 14, 16 and 18 
years, with or without pointed exten¬ 
sions on front portion. 2)4 yards 36 for 
16 year size. Price of each pattern 10 
cents. 
The group of patterns for boys shows 
7485, boy’s blouse, 4 to 12 years, with 
high or round collar, rolled over or 
straight cuffs, with or without yoke on 
back. Two yards 36 for 10 year size. 
6918. boy’s Russian blouse, 6 to 12 years. 
Two yards 36 for 10 year size. 7472, 
boy’s suit, 2 to 8 years, 3^4 yards 36, )4 
yard 27 for collar, for 6 year size. 7390, 
boy’s suit, 6 to 12 years, with neck-band 
or collar. 3}i yards 36 for 8 year size. 
7400. boy’s suit, 2 to 6 years. 2)4 yards 
36 for 4 year size. Price of each pat¬ 
tern 10 cents. 
THE RURAL, NRW-VORKER 
More About Removing Wall Paper. 
Seeing an anxious inquiry for an 
easier way of taking off paper from 
walls preparatory to repapering, I would 
like to tell of a discovery of mine nine 
or 10 years ago. I was helping at the 
scraping, etc., with knife, trowel and 
“anything that would help.” I thought 
of wetting the paper and tried a wet 
cloth; that helped. Then I took my 
compressed air sprayer and sprayed the 
ceiling and side walls thoroughly, going 
over it the second time. Then tried to 
take off the paper when I found it 
would fairly “drop off” in great flakes. 
In half an hour the whole room was 
“peeled" ready for repapering. Try it 
with any of the bucket, or small spray¬ 
ers. You will find the job so easy you 
will laugh at your dread of it. I feel 
like apologizing for not sending the 
above years ago; I get so much help 
from others in Tile R. N.-Y. 
h. T. A. 
Pineapple and Strawberry Recipes. 
Will the Connecticut reader who in¬ 
quired for a rule for preserving straw¬ 
berries and pineapple together try the 
following jam? One pint of pineapple 
chopped fine, one pint of strawberries, 
one pint of sugar. Add about one cup 
of water to the sugar, let it boil a few 
minutes, then add the pineapple and 
cook until tender, then add the straw¬ 
berries. Cook until thick, stirring often 
to prevent burning. Do not prepare 
more than a quart at a time. This is 
very nice. j. m. e. 
The recipe for pineapple and straw¬ 
berry conserve is as follows: The pro¬ 
portions are three pounds of strawber¬ 
ries, two pounds of pineapple and one 
pound of sugar. Increase quantity as 
desired, and cook to consistency of jam. 
In my own household an equal quantity 
of strawberry and pineapple is pre¬ 
ferred. H. d. s. 
Recipes for Pork Wanted. 
I am raising pigs this year and I want 
to be ready to use the different parts 
to advantage. Will you ask your read¬ 
ers to send in their rules for using the 
head, feet, etc. ? I had great success 1 
with sausage last year. My rule is so 
much more simple than any I have seen 
that I will give it. 
Sausage Meat.—To each pound of 
pork after it is chopped add one tea¬ 
spoonful of powdered sage, one half 
teaspoonful of salt and a saltspoonful 
of paprika, or if black pepper is pre¬ 
ferred use that in place of the paprika. 
The paprika is much more wholesome. 
Mix thoroughly and fill cloth bags. I 
have the filled bags dipped in lard and 
hung in the ice house and the sausage 
kept for months. The bags that were 
not dipped let the sausage dry out badly. 
Of course every farm has sage grow¬ 
ing. To powder, dry it and then put it 
through the meat chopper and sift. 
A. L. H. 
Greens for Winter. 
It may be of benefit to some of the 
readers of The R. N.-Y. to learn that 
endive, which may be grown easily in 
any vegetable garden, makes an excel¬ 
lent substitute for dandelion greens 
when in its fresh state, and may be pre¬ 
served for Winter and early Spring use 
by packing in salt according to direc¬ 
tions by L. A. M„ page 709, for dande¬ 
lions. The writer while visiting in the 
State of Maine in March, 1911, enjoyed 
a dish of these greens, and could hardly 
believe that it was not fresh dandelions. 
The following June I sowed a long row 
of endive in my garden, which made 
rank growth, and we had fresh dande¬ 
lion (?) greens all the late Summer and 
Fall, and I packed in salt in a mixed 
pickle barrel, which I got from my 
grocer, enough to last till late Spring. 
The endive for this purpose is not 
blanched as for salads, and the plants 
are not dug up but the leaves are cut 
and a new crop of leaves promptly ap¬ 
pears. I shall make it a practice every 
year hereafter to grow a long row of 
endive in my garden and to have a half¬ 
barrel of near-dandelion greens in the 
cellar each Winter. 
LOUISE PRINCE FREEMAN. 
Remedy for Ivy Poison. —Let the vic¬ 
tim immerse the afflicted part in strong 
brine of salt and water, as hot as can 
be borne, before going farther for more 
expensive and less agreeable remedies. 
This usually relieves at once, but may 
need repeating a few times. A compress 
can be held against face if that is 
seat of the poisoning. h. t. a. 
Root Beer. 
On page 728 you ask for a root beer 
recipe, and I give you below a good one: 
Pour boiling water on sassafras 2)4 
ounces; wild cherry bark, 1)4 ounce; 
allspice, 2)4 ounces; wintergreen bark, 
2)4 ounces; hops, one-half ounce; cor¬ 
iander seed, one-half ounce; molasses, 
two gallons. Let the mixture stand one 
day. Strain and add yeast, one pint; 
water enough to make 15 gallons. May 
be bottled the following day. s. h. l. 
The following recipe was used by me 
for years, and cannot be beaten: To 
five gallons of boiling water add 1)4 
gallon of molasses. Allow it to stand 
for three hours, then add one-fourth 
pound each of bruised sassafras bark, 
wintergreen bark and sarsaparilla root, 
also one-half pint of fresh yeast, and 
water enough to make 15 to 17 gallons. 
After this has fermented for 12 hours 
it can be drawn off and bottled. H. H. 
We have used this recipe several years, 
and found it very good: it is from “Dr. 
Chase’s Receipt Hook.” “For each gallon 
of water used take hops, burdock, yellow 
dock, sarsaparilla, dandelion and spike¬ 
nard roots bruised, of each one-half ounce. 
Boil about 20 minutes and strain while 
hot. Add eight or 10 drops of oil of spruce 
and sassafras mixed in equal proportions. 
When cool enough not to scald your hand, 
put in two or three tablespoons of yeast, 
two-thirds of a pint of molasses or one-half 
pound white sugar. Keep these proportions 
for as many gallons as you wish to make. 
It is best to get the dry roots or dig them 
and let them dry. You can add any other 
root known to possess medicinal properties 
desired. After all is mixed let it stand in 
a jar with a cloth thrown over it, to work, 
about two hours, then bottle and set in a 
cool place.” As I have some very good 
receipts taken from this department, am 
glad to he able to help someone by supply¬ 
ing the above. When unable to obtain all 
the roots I sometimes add some of the l’oot 
beer extracts, which improves the beer. 
M. p. 
TTere is an old Vermont recipe: Yellow 
birch twigs, about one-half inch at the 
large end, remove leaves and cut in six- 
inch lengths. Same of spruce, about six 
quarts of each, one pound yellow dock 
root, one pound burdock root, half pound 
sarsaparilla root, half pound pressed hops. 
Boil three hours, strain and add one quart 
potato yeast and put in five-gallon keg. 
Fill with water, let stand 10 days with 
bung open to work out sediment. 
c. F. B. 
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ireat FACTORY CLEARING SALE 
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. 'TIRES, coaster brake roar wheels, lamps, 
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catalogues and offer. Write now. 
MEAD CYCLE CO. Dept. F80 CHICAGO 
Cheap Running Water Supply for Farm and 
Home, Costs nothing to operate—gives all year 
round -unning water supply to all parts of your 
home, barn, stables, troughs, etc. Ifyou livo 
near a spring or flowing stream install a 
NIAGARA HYDRAULIC RAM 
More comfort for your family—better for 
yourRtock—saves labor. Doesn’t need 
attention—can’t get out of order. Prices 
really low. Free booklet. 
NIAGARA HYDRAULIC ENGINE 
P. O. i5ox 1008, Chester, Pa. 
■when and 
rwhere you want it. Low jj 
cost. The FOSTER High • 
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Costs little. Free Book of facts. 
POWER SPECIALTY 00., 
Ill Trinity Building, 
WITI I drilling 
ff JulyLf MACHINES 
Ovpr 70 sizes and styles, for drilling either deep or 
shallow weila in any kind of soil or rock. Mounted on 
wheels or on sills. W 1th engines or horse powers. Strong, 
eimplo and durable. Any mechanic can operate them 
easily. Send for catalog. 
WILLIAMS BROS.. Ithaca. N. Y. 
CIDER PRESSES 
T1IE ORIGINAL MT. GILEAD HY-„ 
DRAULIO PREH8 produces more oiderH 
from less apples than any other and is a 
BIG MONEY MAKER 
Sizes 10 to 400 barrels daily, hand 
or power. Presses for all pur¬ 
poses, also cider evaporators, 
apple-butter cookers, vine¬ 
gar generators, etc. Cata¬ 
log free. Wo aro manufac- 1 
turers, not jobbers. 
HYDRAULIC PRESS MFG. CO.,, 
(Oldest and largont manufacturers of elder 1 
pressed in tho world.) 
137 Lincoln Avenue. Mount Gilead, Ohio 
Or Boom 119 L, 39 Oortlandt St., Now York, N. Y. 
Anty Drudge gives good advice 
Mrs. Cropps—“Now, Mame, there’s no use going on that 
way about your white petticoats. I can’t parboil 
myself to pieces every Monday just because you go 
to parties and dirty your starched things. That’s 
plenty good enough to wear on the straw ride.” 
Anty Drudge—“Why, Mrs. Cropps, your Mame wants 
to look as nice as other girls, and she can, too, and 
you won’t have to steam and boil and slave to do it, 
either. Just get a cake of Fels-Naptha Soap and use 
cool or lukewarm water. Why, Mame could wash 
her own skirts in no time herself.” 
Perhaps your daughter wouldn’t want 
to leave the farm, if the work was not so 
hard. Young folks get tired the same as 
older people. 
If you could lighten Monday’s work, 
wouldn’t it make the whole week easier ? 
If you try Fels-Naptha Soap once, 
you’ll find the secret. Fels-Naptha Soap 
means as much to the women-folks on 
the farm as any new invention means to 
the men-folks. Fels-Naptha Soap washes 
everything—overalls, blankets, the finest 
white goods and the softest flannels—with¬ 
out hard rubbing or boiling. Directions are 
clearly given on the red and green wrapper . 
For full particulars, write Fels-Naptha, Philadelphia 
