THE RURAL 1M KW-YORKER 
Woman and the Home 
From Day to Day. 
A CHRISTMAS THOUGHT. 
Oh, to have dwelt in Bethlehem, 
When the stars of the Lord shone bright; 
To have sheltered the holy wanderers 
On that blessed Christmas night! 
To have kissed the tender, way-worn feet 
Of the mother undefiled, 
And with reverent wonder and deep delight 
To have tended the Holy Child. 
Hush ! Such a glory was not for thee; 
But that care may still be thine, 
For are there not little ones still to aid, 
For the sake of the Child divine? 
Are there no wandering pilgrims now, 
To thy heart and thy home to take? . 
And are there no mothers whose weary 
hearts 
You can comfort for Jesus’ sake? 
—Adelaide Anne Proctor. 
* 
Nellie was much interested in Aunt 
Mary’s chandelier, says the Sacred 
Heart Review, and when she went home, 
she exclaimed, “O mother, I do wish 
we had a place for our lamps to roost 
on, as Aunt Mary has!” 
♦ 
Hominy with honey, three times a 
day, is reported as the regular diet of 
Joaquin Miller, the aged Poet of the 
Sierras. He has been very ill, but is 
now improved, and gives credit for 
regained vigor to his simple diet. 
* 
Leopard skin is noted among hand¬ 
some furs this Winter, both in small 
furs and coats. It is conspicuous, but 
very beautiful in its mingling of golden 
tones, fawn and brown. A leopard coat 
of full length, with shawl collar of fox, 
is offered for $200. It is perhaps due 
to the scarcity of some northern furs 
that we are now turning to the tropical 
carnivores, which, while short-haired, 
have a satiny beauty of gloss and are 
frequently showy and attractive in 
coloring. 
* 
The Melbourne Australasian tells the 
following moving incident; At a sub¬ 
urban school a lady teacher sent a small 
boy with a very large jug for some 
water. In some way—a boy can manage 
these things without any effort—the 
large jug slipped over the small boy’s 
head, but neither force nor ingenuity 
could get it back again. The alarmed 
teacher sent for the boy’s mother, and 
as they were afraid to break the jug, 
for fear of injuring the boy, they hur¬ 
ried him off in a tram to the Melbourne 
Hospital. In the meantime the mother’s 
remarks to the teacher were tinged by 
acidity. When the head in the jug 
bumped a tram window, smashed it, and 
the conductor insisted upon the pay¬ 
ment of half a crown, the mother’s tem¬ 
per rose many degrees Fahrenheit. But 
all this was nothing as compared with 
her observations when, the Hospital 
doctors having removed the jug, she 
discovered that the captive was not her 
boy. 
The London Lancet states an Irish 
physician, Dr. Minchin of Dublin, re¬ 
ports that garlic is extremely helpful 
in the treatment of tuberculous patients. 
Garlic and outdoor life are the chief 
factors in treatment suggested. The 
active principle of garlic is allyl sul¬ 
phide, said to be a powerful germicide. 
It is recommended that patients eat 
garlic raw, at least once a day. We 
mention this fact because there is an 
army of quacks always ready to prey 
upon sickness and suffering, and it is 
quite likely that Dr. Minchin’s discovery 
will be exploited by some who seek only 
to profit by the misery of others. We 
know, from unhappy personal experi¬ 
ence, that there are phases of tuber¬ 
culosis before which science and de¬ 
votion are alike powerless, but where 
the disease is recognized in incipient 
stages, and treated in accordance with 
modern knowledge, it no longer gives 
a speedy sentence of death to everyone 
so affected. One of the saddest things 
about the old-fashioned view of tuber¬ 
culosis was the fatalistic idea that it was 
entirely hereditary, so that members of 
the same family would continue to live 
under the same predisposing conditions, 
probably in the same infected rooms, 
without any attempt at preventive hy¬ 
giene, and regard the decay of health as 
inevitable, because it was “in the 
family.” We have outgrown that atti¬ 
tude, but there is yet much to learn. 
* 
Those who are familiar with life in 
the Southwest will recall the hot ta¬ 
males peddled on the street, which are 
very savory, served in their corn-husk 
wrappings. Anyone who wishes to try 
this Mexican dish may make it after 
the following recipe: 
Take one-half a pound each of pork 
and beef, cut into bits and steam it 
until tender; chop fine, add salt and 
a tablespoon ful of Mexican chili powder 
and one-half a pound of lard and heat 
it together; now take three cups of 
cornmeal; add salt, and mix it with 
cold water to a thin paste; then have 
your corn husks ready, by previously 
cooking them in lukewarm water; cut 
off the round and pointed ends with a 
pair of scissors; spread the cornmeal 
thinly on the husk and on top of this 
put a tablespoonful of the meat and 
then roll it out and turn the ends over; 
lay them closely in a steamer and let 
them steam for three-quarters of an 
hour; pour on enough water to nearly 
cover them; simmer for one-half an 
hour and they are ready to serve. 
Renovating Leather Pillow. 
Will you tell me how to brighten up a 
leather sofa pillow? It has been laid away 
for seven years and has become moldy on 
the under side. Also, had I better burn it 
over, it is very dull? mks. e. e. f. 
We are not told how this leather is 
finished, whether smooth or suede, nor 
whether colored or natural leather. A 
smooth finished leather is often ren¬ 
dered clean and glossy by rubbing with 
a cloth slightly moistened with benzine, 
and this would be likely to remove the 
mold. Expose the pillow to strong sun¬ 
light to prevent further mold growth. 
If the pillow is decorated with pyro- 
graphic work we would certainly go 
over the design again where it has be¬ 
come faint. 
Rabbit or Hare Recipes. 
Baked Rabbit.—Having rinsed the 
rabbit well prepare a dressing as fol¬ 
lows : Six ounces of bread crumbs, 
the grated rind of half a lemon, a table¬ 
spoonful of herbs pulverized, three 
ounces of suet chopped and seasoned 
well with salt and pepper, and two eggs 
well beaten. Mix well and fill cavity in 
rabbit, drawing closely together and 
sewing to hold in place. Place the rab¬ 
bit in roaster with small quantity of 
hot water, and bake in good oven from 
one and a half to two hours, basting 
with butter occasionally. When rabbit 
is almost done moisten two tablespoon¬ 
fuls of flour with four of sweet cream 
and the yolks of two eggs and season 
with salt and pepper, cover rabbit well 
with this and return to oven. Baste 
once more with butter and make a gravy 
by adding browned flour to water and 
drippings in roaster. 
Rabbit Potpie.—Rub half a pound of 
finely chopped suet with pints of 
flour and a teaspoonful salt. Add water 
to make stiff crust. Roll to thickness 
of one-half inch and line a pudding 
mold that may be immersed in vessel 
of boiling water. Cut a young rabbit 
in small pieces and lay in mold with 
thin slices of bacon. Season and add 
one-half pint cold water. Cover with 
top crust, tie all securely in well-floured 
pudding bag and plunge into boiling 
December 14, 
water to cover and boil for three hours, 
adding boiling water as needed. 
Rabbit With Dumplings.—Boil the 
rabbit with slices of pickled pork, until 
well done and add seasoning to taste. 
Make stiff batter with a pint of flour, 
four teaspoonfuls baking powder, a tea¬ 
spoonful salt and a little water. Drop 
a tablespoonful at a time in the boiling 
gravy and boil half an hour. 
Fried Rabbit.—Wash and joint the 
rabbit, dip in beaten egg and dredge well 
with flour and fry slowly till well done 
in butter or lard. My favorite way of 
frying rabbit, however, is to boil in 
plenty of water until very tender adding 
salt to water. Drain and dredge well 
with flour and fry quickly in a generous 
amount of piping hot lard. Season well 
and cover while frying. 
Ragout of Rabbit.—Put two good- 
sized onions sliced and dredged well 
with flour and a rounded tablespoonful 
of butter in a saucepan over the fire 
and stir till well browned. Add a half 
cup of water, the jointed rabbit and a 
few slices of bacon, and place all over 
the fire with salt, pepper and lemon 
juice, and simmer till meat is tender. 
MRS. M. D. D. 
Lard Cracklings ; Keeping Pork. 
A reader in Massachusetts asks how 
to utilize the cracklings or scraps left 
after rendering lard. The crisp little 
scraps left from leaf lard are sweet and 
rich, and many people like a few, lightly 
salted, to eat with bread, but we have 
no knowledge of their use in cooking. 
Who can give us any recipes for utiliz¬ 
ing these scraps? 
How can fresh pork be kept for any 
length of time in Massachusetts, where 
it will not remain frozen? We frankly 
do not know, and would like to know 
how others solve this problem. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
in Mtd&utG&r' P 
Thick, heavy underwear will keep 
you warm, all right, but it also pre¬ 
vents the free action of the pores of 
the skin and colds and pneumonia 
are sure to follow. 
Wright’s Health Underwear is an 
elastic knitted fabric with a soft fleece 
lining. The elasticity makes the gar¬ 
ment fit snugly all over—the inside 
fleece feels soft and comforting to the 
skin, is porous and carries off all 
moisture from the pores, keepingthe 
skin dry so it cannot be affected by 
draughts or sudden changes in tem¬ 
perature. Askyourdealerto showyou. 
Wright s Spring Needle Underwear 
will not lose its shape—it fits per¬ 
fectly and stretches 
comfortably with 
every movement of 
the body. Know it by 
this label— 
Wright’s Health Underwear Co. 
75 Franklin St.. New York 
WRIGHT’S 
SPRING rfjvl NEEDLE 
tradeyXj/mark ’ 
RIBBED UNDERWEAR 
Guaranteed Stoves—Direct from Factory 
Wholesale Prices—Freight Paid 
Buy a Gold Coin Stove direct from factory and 
save So to $20. Wo pay freight and insure safes 
delivery of stove—polished, all ready to set up. 
After One Year’s Trial 
we will refund your money if you are not satis¬ 
fied. Send for Big Cata¬ 
log of f cnr "| ph_ Ton 
Gold Coin 2 
Stoves and Ranges 
and details of our 
PROFIT-SHARING PLAN 
for our customers. Learn 
how you can get stoves, 
standard for 51 years, at 
a bargain. Write today. 
GOLD COIN STOVE CO., 3 Oak Street, TROY, N. Y. 
Just 50c per 
garment 
$1.00 per 
Union Suit' 
.c-i 
.. 
V\ 
\ \ 
"‘'"ill,,I,Vi,ii-;,',’. 
\ 
No wonder 
men buy two 
or three suits at a time 
ft. 
\ 
You can’t tell the difference between Hanes underwear at 50c per gar¬ 
ment and any other underwear priced at $ 1.00 per garment, because there is 
no difference. Hanes is positively worth $ 1.00 per garment of any man’s 
money, but because our mills are located in cottonland, because we buy in 
immense quantities direct from the growers and specialize on one grade of 
underwear only, “Hanes ’ costs you 50c instead of $1,00 per garment. 
This label in 
every garment 
Buy none 
without it 
FLAST/C KA//T 
Underwear 
The “Hanes” exclusive features which make for comfort and warmth Eire 
almost worth the price of each garment. The elastic collarette fits the 
neck snug and cannot gape. The improved, firmly-knit cuffs hug the wrists 
Eind won’t flare out. The reinforcing of the shoulders across the wale pre¬ 
vents dropping and stretching. Memorize the name “Hanes.” Memorize 
the low price—50c per garment. $1.00 per union suit. 
If you can't find the “Hanes” dealer 
in your town, be sure and write us 
P. H. HANES KNITTING CO., Winston-Salem, N. C. 
