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THFS RURAb NEW-VORKER 
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The Rural Patterns. 
The first group shows 7523, fancy 
blouse, 34 to 40 bust. With round or 
high neck, elbow or long sleeves, with 
or without trimming portion. 2*4 yards 
36, with yards 18 or 21 inches wide 
round or high neck, with or without 
lining with under-sleeves, with or with¬ 
out straight or cutaway peplum. 2 
yards, 36, or 454 yards of bordered ma¬ 
terial 12 inches wide, l / 2 yard 18 inches 
wide for yoke, 1)4 yards 18 inches wide 
for chemisette and under-sleeves, for 
medium size. 7531 semi-princess gown, 
34 to 42 bust, 5 yards 36, with y 2 yard 
any width to make chemisette and front 
gore of skirt on the cross, or 1% yards 
27 inches wide to make chemisette and 
front gore on the straight of material, 
1/4 yards 18 inches wide for collar and 
revers, for medium size. 7521 two- 
piece apron, 22, 24 and 26 waist, closing 
at left side. 2)4 yards 36 or 44, for 
medium size. 7533 two-piece skirt, 22 
to 30 waist, with high or natural waist 
line, perforated for trimming. 2k; yards 
36 with 10 yards of lace 5 inches wide, 
6M yards of insertion, 2% yards, for 
medium size. 
The second group includes 7509 Nor¬ 
folk middy blouse for misses and small 
women, 14, 16 and 18 years. With or 
without shield, with elbow or long 
sleeves. 354 yards 36, with $4 yard 27 
inches wide for collar and cuffs, 5 yards 
of braid, for 16 year size. 7514 fancy 
blouse, 34 to 42 bust. With round or 
high neck, elbow or long sleeves, shaped 
or straight front edge. 2 yards 36, with 
54 yard 18 inches wide for chemisette, 
154 yards of lace for frills or 54 yard 
27 inches wide for collar and cuffs, for 
medium size. 7519 semi-princess dress 
for misses and small women, 14, 16 
and 18 years. 4)4 yards 36, with 54 yard 
27 inches wide for belt and trimming, 
for 16 year size. 7524 two-piece skirt 
with side panels, 22 to 30 waist. With 
high or natural waist line. 3)4 yards 
36 or 44, width at lower edge 2)4 yards, 
2 yards when plaits are laid, for medium 
size. 7515 five-gored skirt, 22 to 32 
waist. With high or natural waist line, 
with shaped or straight front edge. 354 
yards 36, width at lower edge 2 yards, 
for medium size. Price of each pattern, 
10 cents. 
Preparing Vanilla Flavoring. 
Will some of your readers give a good 
recipe for making vanilla, one that is reli¬ 
able? SIRS. p. M. 
We infer this inquirer wishes to know 
how tincture of .vanilla is made for 
flavoring. The following directions are 
given by the United States Dispensa¬ 
tory: Vanilla beans, cut into small pieces 
and bruised, three ounces; sugar, in 
coarse powder, seven ounces; alcohol, 
21 fluid ounces; water, 11 fluid ounces. 
Let the vanilla soak in 16 fluid ounces 
of the dilute alcohol for 12 hours, then 
drain off and set it aside. Put the 
vanilla in a mortar and beat it smooth 
with the sugar; pack it in a percolator 
and pour on the remainder of the 
alcohol and water. Continue the perco¬ 
lation, pouring on more alcohol and 
water slowly, until 33 ounces of the 
tincture are secured. 
Vanilla sugar is used by some house¬ 
keepers in place of the tincture. It 
calls for one pound of granulated sugar 
and one ounce of Mexican vanilla 
beans. Cut the beans into small pieces, 
and poimd in a mortar, with the sugar, 
until fine as flour. Sift through a fine 
strainer, pound the remainder again, 
and sift till all is fine. Keep in a tightly 
corked bottle. Use a tablespoonful of 
this sugar to flavor a quart of ice cream. 
Pie Making. 
Our first Astrachan apple pie of the 
season was fine. We use almost every¬ 
thing for pies, but nothing beats an 
apple pie. either hot or cold. I very 
often leave out the sugar, then use 
cream and sugar while warm on the 
outside; it makes a good change. A, 
little pinch of butter here and there 
adds a touch of richness. We use nut¬ 
meg for flavor; some prefer cinnamon. 
So much depends on the crust, too; 
anything but a tough pie crust, and it 
is not necessary. I do not go by rule, 
but can tell by the feeling of the dough 
about the shortness of it. It needs 
very little water and the less handling 
the better. One thing I find very con¬ 
venient is to mix up a quantity of flour 
and lard at a time, say a gallon or less 
if you prefer, then if you get in a , 
hurry, half your pie is made. 
Filling for cream pie: One pint of! 
milk, two eggs, save the white of one 
for frosting; two-thirds cup of sugar, 
about one-half cup flour, flavor to taste; 
we prefer vanilla. Put the milk in a j 
basin in a pan of hot water. When the 
milk is hot stir the other mixture in | 
and it will soon thicken; stir occasion- I 
ally to keep from getting lumpy. When 
in the crust cover with the white first 
beaten and add one-half cup sugar; put 
in oven and brown and you have a 
good pie. 
A good lemon filling: Enough for 
two pies; five eggs, three whites for 
frosting, l/> cup sugar, four rounded 
tablespoons flour, juice and grated rind 
of one lemon, two cups boiling water. 
Cook in double boiler or pan of water. I 
I fill but one crust at a time, unless to 
use soon, for they will soak the crust. 
The filling will keep for two or three i 
days if kept cool. Brown the frosting 
as for cream pie. 
A good change for rhubarb pie is to 
put about half strawberries and if one 
doesn’t care much for currants add 
about half raspberries. A good Winter 
pie is made as follows: 
Mock mince pie: 1)4 cup sugar, one 
cup vinegar, if very strong use half 
water; one cup molasses, one cup 
water, 1)4 cup bread or cracker crumbs 
(I prefer bread), )4 cup raisins, one 
teaspoon cloves, one tablespoon cinna¬ 
mon, butter size of an egg. Put on 
stove and cook; enough for two good- 
sized pies. HOUSEWIFE. 
Vines and Things. 
While driving along a rather lonely 
highway one June evening I noticed a 
spread of pale yellow and white flow¬ 
ers, making the low stone wall beauti¬ 
ful, for a little distance. The wall rep¬ 
resented the farther boundary of a 
well-cultivated farm, the homestead 
being upon a lower road and three fields 
distant from the hill-top road along 
which I was driving. Other dwellings 
and gardens up there were nearly a 
quarter of a mile distant. How, then, 
could a Hall’s honeysuckle have traveled 
to that unfrequented spot? Yet what 
but a honeysuckle vine in full bloom 
could have made just that display of 
flowers? I knew all the fields and 
people thereabouts and not one hand 
could I fancy ever likely to feel the 
impulse of romance or beauty enough 
to plant a vine there or even to carry 
a flowering spray to drop idly beside 
the wall where it might take root by 
chance. Was it, after all, a honey¬ 
suckle? I was alone, my horse smell- [ 
ing his evening's feed of oats, and not ■ 
a tree to tie him to. But a day or two j 
later I went to make sure and came I 
away with a more generous armful of 
Flail's honeysuckle than ever before per¬ 
mitted to gather. The blossoms crowded 
the tip of every branch, and were heavy 
with their delightful fragrance. There 
were wild roses to go with them, and 
wild strawberries in the grass to keep 
me hunting for that sweetest one with 
which to go away content, but the in¬ 
teresting point established was that a 
bird can probably carry the seed and 
a honeysuckle can establish itself un¬ 
aided and outdo all the vines for miles 
around in luxuriance. Also that amid 
and under the stones of a loosely laid 
wall is a favorable place for their roots 
to hide and a very exposed and sunny • 
spot likely to give most abundant ] 
blooms. This latter fact is also proven 
by honeysuckles .planted near the sea¬ 
shore. In that intense sunlight one 
sees what wonderful veranda screens , 
they can make for blossoms and I 
fragrance. They make useful vine- 
coverings and will blossom some any¬ 
where, but give them full sunshine and 
a wall to clamber over and see how 
they will luxuriate. I know a city yard 
which has, as its boundary upon the 
rear street, a fence of posts and wire 
and a honeysuckle at every post, with 
a pretty gate and a foot-wide line of 
fine poultry netting at its base. 
In another city yard I noticed a neat 
and secure way for fastening the lower 
end of a length of wire netting upon 
which a vine was growing against a I 
house. Three pieces of iron pipe were 
joined by two elbow couplings, the 
center piece of a length to match the 
netting, the two others long enough to J 
be driven into the ground. Such ft 
fastening would be practically inde¬ 
structible and heed cost little or nothing 
where any plumbing is used, if there is 
anyone who can cut the threads upon 
the pipes. Short pieces of burst pipe l 
would suffice, and even a woman could 
screw the elbow joints on. 
PRUDENCE PRIMROSE. 
When you write advertisers mention Thk 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Cheap Running Water Supply for Farm and 
Home. Costs nothing to operate—gives all year 
round "mining water supply to all parts of your 
home, barn, stables, troughs, etc. If you live 
near a spring or flowing stream install a 
NIAGARA HYDRAULIC RAM 
More comfort for your family—better for 
your stock—9aves labor. Doesn’t need 
attention—can’t get out of order. Prices 
really low. Free booklet. 
Jnst when and where you want it. 
trouble—no expense. Sold on guarantee. 
Your money back if you 
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FOSTER High Duty Ram. 1 
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Building, New York 
CIDER PRESSES 
THE ORIGINAL MT. GILEAD HV 
DItAULIC I’HESS produces more 
from less apples than any other 
BIG MONEY MAKER 
Sizes 10 to 400 barrels daily, hand 
or power. Presses for all pur¬ 
poses, also cidsr evaporators, 
apple-butter cookors, vino- 
ear generators, etc. Cata¬ 
log free. We aro manufac¬ 
turers, not jobbers. 
HYDRAULIC PRESS MFG. 
(Oldest ami largest manufacturer) of cider 
presses in tho world.) 
137 Lincoln Avenue, Mount Gilead, Ohio 
Or Room 119 R, 39 Cortlandt St., Now York, N. Y. 
0 0 . 
Don’t Delay Buying 
A Farm ers’ Favorite 
ill and 
Cider making time is right at hand. 
Don’t depend on your neighbor’s 
press. Have one of your own, A 
FARMER’S FAVORITE Cider Mill 
and Press Combined—one that grinds 
your apples into a fine pomace ami 
gets all the cider. The Farmers’ 
Favorite is made in sizes to suit 
every farmer. If you want only 
a small one, we have that; if 
you want a large one, we also have 
that. Tell us about how many 
barrels you want to grind and press 
per hour, and we will tell you 
all about the Farmers’ Favorite that 
best suit« vour needs. Write at once. 
Cutaway Harrow Co., Box 839 Higganum,Corns* 
Anty Drudge Learns of a New Use 
for Washboilers 
Mrs. Farmer —“Well, for land’s sake! Anty Drudge, 
come here! Old Speckle has gone and laid her 
eggs in my old washboiler, that I threw away when 
I started to use Fels-Naptha Soap, and here’s twelve 
little chicks just hatched out!” 
It is as natural for a hen to set as it is 
for a duck to swim. But farmers have found 
out that it is easier and safer to hatch 
chickens in an incubator. There are new 
things for the farmer’s wife to use, too; and, 
goodness knows, a farmer’s wife has to work 
just as hard in her way as her husband does. 
Every woman dreads washday, if she 
does her washing the way her mother used 
to do it. But she needn’t do it that way if 
she is a wise woman. She cuts the work in 
half by letting Fels-Naptha Soap work for 
her. With Fels-Naptha Soap she does away 
with the drudgery of washday, because 
clothes soaped with Fels-Naptha Soap, and 
put to soak for about thirty minutes in cool 
or lukewarm water, require little rubbing. 
For full particulars, write Fels-Naptha, Philadelphia 
