7-40 
THE RURAL NEW-YORKER 
June 7 
Woman and the Home 
From Day to Day 
CHURCH BELLS IN T1IE COUNTRY. 
Across the miles I hear the Sabbath bells, 
Their silver voices mingling near and 
far, 
Calling from vale to vale where ham¬ 
lets are, 
Through woodland aisles and o’er the 
barren fells. 
The fields are quiet as if hushed in 
prayer; 
In shady groves the birds a service 
hold. 
While brooks are chanting lyric an¬ 
thems old 
Where meadows with the sunshine’s gold 
are fail 1 . 
In city streets lie lives and toils with 
men, 
And hearts are there who truly give 
Him praise; 
But closer still He seems in these calm 
ways, 
As if He walked in humble paths again. 
To Him the open fields were holy fanes, 
Where winds brought offering of per¬ 
fume sweet; 
From noise and tumult of the crowded 
. street, 
He sought the peace of country vales 
and lanes. 
Such thought, O Sabbath bells, you bring 
to me, 
When in the morn I hear you sum¬ 
moning 
Our hearts to prayer, when in the eve 
you ring, 
Soft through the dusk, a benedicite ! 
—Arthur Wallace Peach in New York 
Sun. 
* 
One of the obstinate stains difficult to 
remove from clothing is iodine; however, 
it usually yields quite quickly to chloro¬ 
form or ether. One of our friends was 
recently puzzled by stains from an oily 
liniment containing iodine; she made the 
experiment of rubbing it first with un¬ 
salted fat and found that subsequent 
washing removed the stains entirely. 
Brocaded pique, which comes in wide 
or narrow wale, with a pattern of 
brocaded sprays over the pique back¬ 
ground, costs from about 35 cents a 
yard up. It makes handsome coats and 
dresses for children, also trimmings or 
vests for women’s linen dresses, and is 
used for tailored wash skirts. Modern 
pique lacks the board-like stiffness of 
the old-time fabric/ and is much 
lighter, hence not so troublesome to 
launder. 
* 
Gaudy figured ribbons, in Bulgarian 
or futurist colorings, are often used to 
bind the edges of the turn-back collar 
and cuffs of a white wash silk blouse, 
the same binding being carried down 
the edge of the front hem. The “futur¬ 
ist” patterns are those that combine a 
number of vivid colors in an irregular 
geometric design—a compliment to the 
new school of artists whose exhibition 
W'as viewed with so much curiosity last 
Winter. 
* 
Reference has been made to the 
baby shows held in New York in con¬ 
nection with educational institutions, 
which have not been intended to dis¬ 
tinguish prettiness or “cuteness,” but to 
point out the requirements for physical 
perfection. One noticeable thing in con¬ 
nection with these shows is the assertion 
made by physicians that the healthiest 
babies are now found in the city. They 
say that strictly hygienic care, resulting 
from the education now given in schools 
and social centers, enables city mothers 
to overcome the disadvantages of their 
environment, and thus give their babies 
a good start in life. We are not pre¬ 
pared to believe, however, that country 
mothers are so far behind them as some 
of the doctors would have us imagine, 
though they have had to study such 
instruction as comes their way, and 
combine it with their own good sense, 
instead of having all sorts of lectures 
and demonstrations provided for them. 
We are very often assured by city people 
that immense sums are lavished in 
helping the farmer, in the form of in¬ 
stitutes, experiment stations, etc. This 
is quite true, but the amount spent in 
city education is often entirely over¬ 
looked. Here in New York we have 
hundreds of free lectures, given under 
the auspices of the board of education; 
free concerts, free classes in all sorts of 
arts, sciences and accomplishments; free 
playgrounds, with free instruction to 
teach the children how to play gracefully 
and effectively. All these things are con¬ 
sidered necessary for the city; surely 
the country is not unduly coddled in the 
educational privileges coming its way. 
Their instruction is for the purpose of 
enabling them to raise more food for the 
cities; the instruction given the city 
people is for the purpose of making 
their own lives happier and more ef¬ 
fective. This seems rather far away 
from the subject of healthy babies, but 
we wished to point out the fact that 
these healthy babies in crowded sections 
of the city owe much of their health to 
the instruction provided by the com¬ 
munity. It is not too much to ask that 
country children be given an equal 
chance. What does the farm mother 
think about this? What do we need, 
most of all, to give our rural children 
the best possible start? 
Some Possibilities of Rose Petals. 
Part I. 
It is generally understood that we 
Americans are a plain matter-of-fact peo¬ 
ple, most of us busied in making money 
every way we can and careless of lux¬ 
uries, but do you know that our noses cost 
us yearly, something like a round million 
just for perfumes? We pay $300,000 
annually for imported attar of roses. Why 
is this? The conditions are entirely fa¬ 
vorable for growing the finest of roses 
in our land, and now as in olden time, 
the rose is the queen of perfumes as well 
as the queen of the garden. “It never 
rains roses; when we want more roses, 
we must plant more bushes,” and al¬ 
though we may not all make attar of 
roses, which is more than worth its 
weight in gold, we can at least make 
our own perfumes, when once we realize 
the possibilities in a few handfuls of 
rose petals. 
To make rose essence, cut pieces of 
a fine quality of aborbent cotton to fit 
a glass fruit jar and wet in pure olive 
oil. Pack in the jar alternate layers 
of the cotton and fresh rose petals, cover 
closely and let stand 24 hours, then 
take out the petals and put in fresh 
ones. Continue doing this until the 
cotton is well scented, then put the 
cotton in a wide-mouthed bottle, pour a 
little alcohol over it and set in the sun¬ 
shine and shake well, every day for two 
weeks, when you will have a clear bright 
liquid highly charged with rose perfume. 
The cotton may be taken out, but by 
leaving it in you will avoid the waste 
in squeezing it dry. Other flowers may 
be used in the same way, as carnations, 
violets, apple-blossoms, tuberoses and 
orange blossoms. 
Every woman who can get rose petals 
should have a rose jar or “sweet jar” as 
the English call it. The perfume from 
dried rose petals and fragrant spices is 
very penetrating and is particularly 
pleasant in large rooms and halls. It 
is not only refreshing but delightful as 
well. Rose potpourri will last for years 
so when stored in a fine jar, is not only 
a thing of beauty but a joy forever, and 
not only that, but it has its practical 
qualities also, for it not only makes 
the room smell sweet but it purifies the 
air. In a house spicy with potpourri 
throat diseases are not so liable to be 
contracted and it is said consumptives 
gain great relief by living in such air. 
Nearly 15 years ago I spent a Sum¬ 
mer among the Black Hills of Sonth 
Dakota, just on the outskirts of Dead- 
wood. The gulches, for which that sec¬ 
tion is noted, were filled with wild roses 
that bloomed in the greatest profusion. 
Every morning it was roses, roses 
everywhere. I gathered and dried great 
quantities of the petals and made such 
amounts of potpourri that I have rev¬ 
eled in it ever since. It is just as 
fragrant to-day as it has ever been. The 
wild rose has a delicious fragrance all 
its own, that is v-ery lasting when the 
petals are dried, but any of our garden 
roses will give good results, from the 
old-fashioned June Cabbage rose with its 
charming perfume, to the Tea roses of 
our modern gardens. 
Gather the petals in the morning after 
the sun has dried the dew; for rose 
petals absorb rain and dew like so 
many silken sponges. Pull the petals 
from the calyx and scatter them over 
a piece of thin cheese cloth or mos¬ 
quito net that has been tacked to a 
frame so it hangs loosely. Suspend the 
frame on a porch or in a dry room, 
where the air can reach the petals from 
all sides. If you wish to get best results 
do not let the sun get to them. Keep 
spread out as much as possible and stir 
quite often. When the petals curl they 
are dry. It rather spoils the refinement 
of the process to know that the next 
step is to “salt down” the petals. Get 
the driest salt you can. Bay salt is 
best and Liverpool table-salt next, but 
if these are not convenient, dry the best 
table-salt you have in the oven, roll 
or grind it fine and put in a coarse 
shaker. Put a layer of petals in a 
glass fruit or candy jar or a covered 
stone jar and sprinkle quite liberally 
with the salt, another layer of petals and 
more salt, keep adding layers of petals 
as you dry them and the salt. The 
salt is to absorb any moisture which 
may not have been dried out. Stir 
the mass well each time before adding 
more petals. When you Lave sufficient 
dried petals the next step is to get a 
final receptacle, this may be a huge 
china vase, or a number of those dainty 
little Japanese jars, or an old piece of 
pottery. Some jars have single covers, 
some double, and some perforated covers. 
The best are those with double covers 
and no perforations. The petals after 
a week or so in the salt, may be taken 
from the jar, the loose salt well shaken 
out and be used to fill rose pillows 
or may be packed in a permanent rose 
jar and kept covered for a month or 
more, then, when the lid is removed, it 
will emit a delicate rose perfume. But 
if you wish to make potpourri, and you 
surely do, the preparations are somewhat 
more elaborate. Besides the petals of 
the roses, dry pinks, carnations, leaves 
of rose geranium, lemon verbena, rose¬ 
mary, lavender, in fact any spicy or 
sweet-smelling plant that retains its fra¬ 
grance when dried. The ordinary pot¬ 
pourri smells too strongly of spices, so 
have a care as to how you use them. 
To six quarts of the dried petals and 
leaves use one-fourth of an ounce each 
of mace, cloves, cinnamon and allspice 
ground very coarse, so the oil will not 
all evaporate so quickly. To these add 
one ounce each of gum benzoin pounded 
coarse and of orris root chipped, a little 
dried and pulverized orange and lemon 
peel, also some sandalwood sawdust, if 
you can get it, and some powdered gum 
myrrh. 
Mix all these ingredients well and the 
mass is ready to be packed into the rose 
jar. In the bottom of the jar put a 
few drops of oil of roses and a grain 
of musk and shake well, then pack in 
and press down the fragrant mixture. 
About every four inches pour in some 
of the best bay rum, scented with wild 
orange, just enough to moisten the 
mass a little but not wet it. When 
you can crowd no more into the jar 
cover closely and leave for three months 
without opening, so the perfumes may 
blend and work upon each other. The 
perfection of the result will satisfy you 
for waiting, for you will then have a 
rose jar, that will when opened fill the 
house with a soft, sweet scent at once 
invigorating and delightful. A rose jar 
should never be allowed to stand con¬ 
stantly open. If the covers are removed 
for an hour a day the room will be¬ 
come filled with a delicate fragrance that 
will be a pleasure to all who enter it. 
E. M. S. 
Eccles Cake. 
You had a note, a little while ago, on 
Eccles cakes. The name looked very fa¬ 
miliar, as I lived several years in Eccles, 
where they originated. I think they'were 
made first in eighteenth century, and there 
are two stores opposite to each other on 
the main street. There are notice-boards 
over them, one is “The Old, Original, 
Eccles Cake Shop, removed from the 
opposite side,” the other claims to 
be "The Old, Original. Eccles Cake Shop, 
Never Removed.” There the cakes are 
made round, about one inch thick, of 
fairly rich pastry enclosing layer of cur¬ 
rants about one-third inch thick, with 
which is mixed sugar and butter—enough 
of tin 1 latter to melt the sugar while bak¬ 
ing and of course it all gets amongst the 
currants. The joining of the pastry is 
under the cakes and is a little difficult to 
do, as the pastry is uniformly thin all 
over the cake. There are two little 
gashes in the middle of the top of tbe 
cake. Powdered sugar is applied pretty 
freely. ____ A. E. v. 
Purifying Bacon Fat. —In answer 
to IV. E. J. as to use of bacon fat, if 
a raw potato is sliced and browned in 
the fat it will remove all of the smoke 
flavor. I have used it for pastry or any 
baking that requires lard. 
o. r. w. 
When you write advertisers mention Tub 
It. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
What Salt Is in It? 
Your butter may just fall short of 
the perfection that commands the 
highest price. 
Ordinary salt fails to bring out 
full flavor. 
The fine, even grains of Worces¬ 
ter Salt melt right into the butter. 
Its absolute freedom from bitterness 
insures that full and complete savor 
and tastiness which command the 
highest market price. 
WORCESTER 
SALT 
The Salt with the Savor 
Send us your dealer’s name and address 
and we will mail you, free of charge, our 
booklet, “Butter Making on the Farm.” 
For farm and dairy 
use, Worcester Salt is 
put up in 14-pound 
cotton bags and 28 and 
56-pound Irish linen 
bags. Good grocers 
everywhere sell Wor¬ 
cester Salt. Get a 
bag. 
WORCESTER SALT COMPANY 
Largest Producers of High - Grade Salt in the XV orld 
NEW YORK 
WuruTzer oT 
■ ■ > t !■■■■ ■ «_ ■ 
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