800 
June 28 
Woman and the Home 
From Day to Day 
MY ROSE JAR. 
Lo! here’s the haunting sweetness of 
many a perfect June, 
Of many a reddening twilight past, white 
morn and golden noon, 
Held in delightsome bondage the souls of 
roses glow; 
Remembrancing old pleasanees and gar¬ 
dens long ago. 
Deep drink we of the essence, the sun¬ 
shine of lost years, 
Beguilemeuts of old joys and songs, old 
dreams and tender tears; 
Pent in this jar of odors a hundred Sum¬ 
mers hoard— 
The vintage of their mellow days in 
spicery upstored. 
—Authur Unknown. 
* 
For a nice strawberry pudding, beat 
two eggs thoroughly, add one cupful of 
sweet milk and some sugar, a pinch of 
salt, and enough flour to make a very 
stiff batter, with two teaspoonfuls of bak¬ 
ing powder sifted well through it. Add as 
many hulled strawberries as you can stir 
in, put in a well-buttered mold, and 
steam for one hour. Serve with sweet 
sauce. 
* 
A washable chiffon veil when laun¬ 
dered should be neatly folded and basted 
flat. Wash carefully in lukewarm soap¬ 
suds; if a colored veil rinse first in salt 
water to set the color. After rinsing 
press it between two heavy bath towels 
to get the water out; it should not be 
wrung. When as much water has been 
pressed out as possible, but before it is 
dry, take out the basting threads and 
iron the veil dry with a moderately 
warm iron. Begin by ironing the edges 
straight first, then the middle; this pre¬ 
vents the veil from pulling out of shape. 
* 
Regarding the possibility of women 
voters increasing the vote of the “ig¬ 
norant masses,” Harper’s Magazine for 
June has this to say, in the “Editor’s 
Easy Chair”: 
It is only among the rich and idle 
that women are the inferiors of men; 
it is only in what calls itself the best 
society. Below that the women are the 
superiors, and the farther down you go 
you find this truer and truer. The 
women of the lower classes do not drink, 
they do not even smoke, as some women 
of the upper classes do. They keep the 
house, and they make the earnings of 
their husbands and themselves go far 
in the practical application of political 
economy, which is only domestic economy 
“writ large.” Over the wash tub and the 
cook-stove and the cradle they have work¬ 
ed out problems which the enlightened 
classes have not yet thought out. Al¬ 
most always they are the betters of their 
men-kind in mind as well as heart. 
* 
In a recent public address United 
States Treasurer Burke observed that in 
spite of increasing confidence in banks 
thousands of persons in the United 
States still bury their money in the 
ground or hide it away in unused stoves 
or other out-of-the-way places. Every 
Fall, Mr. Burke said, the Treasurer’s 
office receives many fragments of burned 
paper money which had been stored in 
stoves during warm weather and the hid¬ 
ing places forgotten until the discovery 
of the charred bits raked out after fires 
had been built with the approach of 
frost. About two thousand such cases 
were received yearly, coming first from 
the Northern section and by degrees 
from the warmer zones. This, he said, 
was the Treasurer’s means of tracing the 
frost line from Canada to the Gulf. 
Before the establishment of postal sav¬ 
ings banks there was more excuse for 
thus hiding money; it was often very 
difficult for country people to get to a 
bank in which they had confidence, and 
thus the risky plan of keeping any sur¬ 
plus in some hiding place was continued. 
Now, with Uncle Sam ready to act as 
banker, one may deposit small sums with 
perfect confidence until convenience en¬ 
ables a transfer to some strong institu¬ 
tion. 
* 
A book on “The New Housekeeping,” 
by Mrs. Christine Frederick, discusses 
efficiency secured by “standardizing” 
methods in housework—which our grand¬ 
mothers epitomized in the old saying 
“Make your head save your heels.” The 
following questions are suggested for 
<THE RURAL 
any worker who wishes to eliminate waste 
motions and increase efficiency: 
“1. Is my table, stool, board or work¬ 
ing surface at the right height? 
“2. Are my utensils and materials 
needed for this task all before me when 
I begin? 
“3. Do I have to stop unnecessarily? 
Do I take useless steps? 
“4. Are my utensils arranged with 
proper regard to each other and to other 
tasks? 
“5. Do I waste motion and energy 
holding a bowl or utensil in place, when 
it should be screwed to the table? 
“(>. Is my position comfortable,? 
“7. Are the tools aud utensils grouped 
properly before me for this particular 
task? 
“8. Am I using the best and right tool 
for the purpose? 
“0. Is the tool properly adjusted and in 
good condition before I begin work? 
“10. Am I making any awkward mo¬ 
tions or ones I could omit?” 
Dill Pickles. 
Those who have not yet sampled dill 
pickles do not know what a delicacy they 
have missed. Plans should be made for 
planting a little dill seed, unless one lives 
near enough to the large cities in whose 
markets dill may be obtained in the Fall. 
Of course everyone will raise the cucum¬ 
bers if he has any kind of a garden. Dill 
seed may be obtained from almost any 
seedsman. 
Dill is a near relative of the carrot and 
caraway, and in growing closely resem¬ 
bles the latter. It has a flavor all its 
own, which gives a slight hint of its re¬ 
lationship. Dill pickles are a German 
institution, and were brought into this 
land of the free along with sauerkraut 
and other delicacies that are not native 
to the soil. The dill plants are pulled for 
pickles when in blossom, or, at the latest, 
before the seeds ripen and the stalks be¬ 
come dry and lose their flavor. The roots 
should be washed and the whole plants 
hung up in bunches to dry. They may 
be used for pickle-making at any time 
that the cucumbers are ready. These 
are picked when a little larger than when 
used for ordinary pickles. They should 
be free from all blemishes and should be 
washed and packed as soon as picked, if 
possible, in order to obtain the best re¬ 
sults. 
Pack the cucumbers as closely as pos¬ 
sible. Alternate layers of cucumbers and 
dill—a thin layer of dill is sufficient— 
and the whole covered with a weak brine 
to the depth of two inches, is all there 
is to the making of the pickles, except 
the working, which requires four or five 
weeks. I have learned that the exact de¬ 
gree of saltness is not all important. If 
it is a little too salt the pickles will keep 
longer without spoiling. If you should 
get the brine too salt to be eaten, part 
of the brine may be poured off and fresh 
water added. In a short time they will 
be eatable. After the brine is poured on 
a weighted plate or a stone should be put 
on the top of the cucumbers to keep them 
below the surface of the brine. A scum 
will form on the surface and this should 
be taken off occasionally. Dill pickles 
are a cold weather dish and will not keep 
long into the Spring. 
One of my German instructors in dill 
pickle making told me to put in a little 
vinegar and they would keep better and 
be more palatable. Another told me not 
to put in the vinegar, but to add a little 
horseradish root. I found that I liked 
them better with a little vinegar—not 
much. This is, however, a matter of in¬ 
dividual taste. Some recipes name grape 
and other kinds of leaves to be put in, 
but this, too, is a matter of individual 
preference. The only essentials are cu¬ 
cumbers, fresh and closely packed, a 
small quantity of dill, and a weak brine. 
Every one may not like this relish, but 
nearly all of my friends whom I have in¬ 
troduced to dill pickles pronounce them 
delicious. w. n. iiuse. 
Fig Pudding.—Scrape two ounces of 
suet and rub into a breakfast cup full 
of grated bread crumbs, add one section 
of orange peel cut very fine, one cupful 
of milk, two eggs, one tablespoonful of 
sugar, one teaspoonful each of ginger and 
cinnamon. Then add half a pound of 
finely chopped figs and a pinch of salt. 
Butter the pudding mold or dish, put 
batter in and steam three and a half 
hours. Serve with lemon sauce. 
NEW-YORKER 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The first group shows 7872 gathered 
blouse with square yoke, 34 to 42 bust. 
7874 outing or tennis blouse for misses 
and small women, 14, 10 and 18 years. 
7803 semi-princesse gown, 34 to 40 bust. 
With two-piece skirt, with Y-shaped or 
high neck, elbow or long sleeves. 7805 
sectional skirt, 22 to 30 waist. 7877 
two-piece skirt, 22 to 32 waist. 
The second group includes 7802 short 
coat for misses and small women, 10 to 
18 years. 7850 short draped coat, small 
34 or 30, medium 38 or 40, large 42 or 44 
bust. With body and sleeves in one. 
7805 fancy cutaway coat, 34 to 40 bust. 
7152 five-gored skirt, 22 to 34 waist. 7875 
girl’s low belted coat, 10 to 14 years. 
7809 child’s low belted coat, 4 to 8 years. 
Price of each pattern, 10 cents. 
Earning a Penny by Saving One. 
It was ray New England training in 
thrift and economy which led me to 
start a home industry that each year Is 
developing and increasing both in vol¬ 
ume and profits. The first year on our 
Michigan fruit farm I was “plunged in 
a gulf of dark despair” at the amount 
of good things that went to waste. It 
really hurt me to see the bushels of 
apples that were dumped into a hole and 
buried, when somewhere were families 
without a taste of fresh fruit, to say 
nothing of the uses of cooked apples, 
for I have learned that they may be 
combined into every sort of dish from 
soup to ice cream. If a picker carelessly 
allowed an apple to fall so that it was 
bruised; if the stem of another apple 
made ever so slight a puncture in its 
skin, it was unfit for use commercially 
and became a “cull,” no matter how 
large and perfect otherwise. Summer 
apples were not used for cider, so here 
was absolute waste. 
Then there were the young trees— 
cherry, pear and peach—just beginning 
to bear, but not yet in quantity sufficient 
to make a consignment to the city com¬ 
mission man—and every one around us 
had fruit going to waste, too, so we 
couldn’t give it away. There were also 
some old trees—one of a kind which 
produced what had been sufficient for 
the use of the large family that formerly 
owned the place, but was far too much 
for just us two with our very rare 
guests. Then there were the blackberries, 
raspberries and strawberries, most de¬ 
licious and abundant, but too perishable 
to ship the long distance to market. 
To make the problem more difficult, we 
kept house only during the Summer 
months, while on the farm, and boarded 
the rest of the year in a small city some 
hundreds of miles away—so what use 
to can and preserve all these good things? 
However, my New England conscience 
would not allow me to let it all go to 
waste, so I put up a little of everything, 
part of which we left with a neighbor to 
keep for our use early the next Summer 
before any fresh fruit was available. 
What remained we took with us in the 
Fall to give to our friends or to serve 
at informal spreads in our rooms after 
the fashion of boarding school youths and 
maidens. 
Now it chanced that the delicious 
sweet cherries, for which our part of 
Michigan is famous, do not grow all over 
the world, and when our friends at home 
once tasted them, they wanted more. I 
sold a few jars from my small stock and 
they were so different that the friends 
who bought served them as treats to 
their friends, who in turn became so 
enthusiastic that they wanted some for 
themselves. My small first year’s supply 
was soon exhausted and I found myself 
promising to bring many more the next 
Fall. ' Several young married women 
were so busy with card clubs or with 
one baby that they had no time for 
preserving, canning or jelly-making, so 
they asked if I wouldu’t make them a 
dozen glasses each of several kinds of 
jelly, so many pints of raspberries or 
blackberries, or a certain number of jars 
of pie cherries in addition to a stated 
number of jars of my specialty—sweet 
cherries. The second Fall I took back 
enough to fill all these definite orders, 
besides many extra jars of each sort of 
fruit, and I could have disposed of still 
more if I had had them. 
As the knowledge of the desirability 
of my home canned products spreads, 
my orders increase and my list of patrons 
lengthens. The profits are not large, 
but the work is not heavy—it merely 
takes time and a little discomfort from 
the heat, and we clear enough to make 
it seem worth while, although we do not 
isk exorbitant prices. Practically every- 
hing is put up in pints, which, of course, 
Makes greater expense, as there is little 
lifference between the cost of pint and 
juart. jars. Since jelly will not ship 
well packed in barrels as I send the* 
•aimed fruit, the fruit juice is canned, 
usually in quarts, and the jelly made in 
the Fall or Winter when it is wanted. 
Cherries, raspberries, and blackberries 
are put up in a light syrup and taste 
as nearly like fresh fruit as is possible 
after being subjected to heat. 1 eaches 
and plums are put in a heavy syrup 
and pours are preserved. Marmalade 
and chutney are made from _ bummer 
apples. Raspberries and apple juices aie 
combined to make the most fragrant and 
delicious jelly, but currant or apP'e 
jelly seem to be most in demand Jin 
people have become acquainted with 'lie 
charm of the delicate raspberry, there 
have been several calls for plain black¬ 
berry juice for medicinal purposes, an 
I may make a second specialty of that. 
My attempts at canning string-beans, 
sweet corn and young beets have b* < n 
very successful, and it the yield of <M 
garden permits I shall add them to ni> 
list for sale. I want to add tomato 
juice, too, but we have not raised tmm 
in sufficient quantities as yet. 
Thus far—for the three Summers past 
my canning factory has.been an ordinal.' 
wash boiler fitted by the man ot tne 
house with a “slat mattress to keep 
jars off the bottom, but if I contmut 
utilize the “by-products” in thus way • 
outfit of greater capacity will be nee< 
—and with the price of shoes going m 
and “the little one” getting large enouMi 
to kick out several pairs a year, it be¬ 
hooves me to continue to make the most 
of everything the farm produces. 
G. T« 
