1806 
December 6, 
Woman and the Home 
From Day to Day 
HOME. 
I turned an ancient poet’s book, 
And found upon the page, 
“Stone walls do not a prison make 
Nor iron bars a cage.” 
Yes, that is true, 
And something more: 
You’ll find where’er you roam 
That gilded walls 
And marbled halls 
Will never make a home. 
But every house where Love abides 
And Friendship is a guest 
Is truly Home, 
And Home. Sweet Home, 
For there the Heart can rest. 
—Author Unknown. 
* 
A recent inquiry sent us concerns the 
matter of heating upstairs rooms where 
stoves are used, and where it is not de¬ 
sired to carry fuel into the bedrooms. 
This is undoubtedly a vital problem in 
a great many country homes. No one 
who has not lived in a stove-heated house 
with cold bedrooms and draughty halls 
can fully understand the discomforts in¬ 
volved, or the physical risks involved 
where delicate or aged persons are con¬ 
cerned. The climate of our Northern 
and Eastern States is too rigorous to 
make this a trifling matter. Modern 
heating systems now appear in many 
farmhouses, but financial considerations 
often bar them. We should like to learn 
of any experience that tends to make 
heating stoves more effective, or adds to 
household comfort in cold weather. Con¬ 
serving heat at the expense of ventila¬ 
tion is a very common error and one that 
may lead to as many troubles as the 
lack of proper warmth. 
* 
In reading of the various farm boys 
who are working with their fathers, reg¬ 
ularly paid, and having the advantage of 
an independent position while staying in 
the home, we have sometimes wondered 
just how far the same conditions apply to 
their sisters. When a girl stays home, 
cares for poultry, does all lines of house¬ 
work, and gives help in the garden, are 
there many cases where she receives reg¬ 
ular wages or allowance, or is she or¬ 
dinarily given a little money when father 
feels like it? Old ideas are passing away, 
and we know that there is a just medium 
between the petted and pampered idle 
girl who is maintained by parental in¬ 
dulgence and the drudge who must work 
for a scant reward of food and clothes. 
How are we meeting the present-day prob¬ 
lem with the girl on the farm? We must 
remember that it is not alone the girl 
who goes ouc into the market-place who 
supports herself. Does the really ef¬ 
fective home worker got what she earns, 
“in meal or in malt,” as they say in 
Scotland, meaning in money or in its 
equivalents, not forgetting the things 
money cannot buy? 
* 
The Atchison Globe is not ready to 
join in the outcry against the country 
schools. In a recent issue it says: 
One of the present educational fads 
now is a great concern for the welfare 
of the country schools. From the fuss 
made you would be led to believe they 
are institutions of educational crime and 
the teachers are a lot of incompetents. 
While there are always exceptions, the 
general rule is that, after a child has 
spent a few years in a country school 
and then enters a city school, he is a 
few laps ahead in the work that really 
amounts to something. Of course he 
may not be able to dance and do a good 
many other things that do not improve 
his mental strength or that will ultimate¬ 
ly assist in his making a living, but he 
has the foundation laid solidly for re¬ 
ceiving a good education.- And it is also 
the general rule that, if a country school 
teacher gets a chance in a city school, she 
makes good. Requirements of a country 
school teacher are greater than for a 
city school teacher. In order to pass the 
country examination she must dig. If 
she does not dig she fails, and failure 
means a cancellation of her certificate. 
Whoever heard of a city school teacher 
failing in examinations? 
We are glad to hear a good word for 
both schools and teachers. We think one 
of the things most often in need of con¬ 
sideration is the condition of the school 
house and its surroundings. Expert ad¬ 
vice on this subject may be secured -with¬ 
out cost from State and national author¬ 
ities. The local school ought always to 
stand for the highest ideals of the com¬ 
munity, and to express them in its out¬ 
ward appearance. 
THE H U KAI, ljJBW*YORKER 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements 
desired. 
No. 765. A design for embroidering a 
cover for a pillow or cushion twenty-two 
inches square. Tinted in fast colors on 
tan ticking 22x22 inches, with green duck 
back and mercerized floss to work, 40 
cents. 
No. 610. A design for an embroidered 
table or dresser scarf. Two ends fourteen 
inches wide are given. Stamped on best 
round thread white linen, 20x54 inches, 
98 cents. 
One dozen of 12-yard skeins of mer¬ 
cerized floss in two sizes, 20 cents. 
”T 
No. 769. A design for embroidering a 
veil case. Stamped on best white pure 
linen, mercerized floss to work, 35 cents. 
No. 468. A design for stamping a 
shaving case. Patterns for stamping the 
front and back pieces are included. 
Stamped and tinted on gray linene, with 
mercerized floss to work, 25 cents. 
No. 767. A design for embroidering a 
magazine or book cover. Stamped and 
tinted on gray lin’ene, with mercerized 
floss to work, 25 cents. 
No. 467. A design for embroidering a 
corset cover. Stamped on best quality 
nainsook, with mercerized floss to work, 
45 cents. 
No. 764. A design for embroidering a 
handkerchief case in envelope shape. 
Stamped on best white linen, mercerized 
/’oss to work, 35 cents. 
No. 768. A design for embroidering a 
slipper or work bag. Stamped and tinted 
on tan art ticking, with mercerized floss 
to work, 40 cents. 
8062A Sports coat for misses and small 
women, 16 and 18 years. 8069 Coat with 
full front and belted back, 34 to 42 bust. 
7559 Single-breasted coat, 36 to 46 bust. 
With cutaway or straight fronts. 7815 
four-piece skirt, 22 to 32 waist. With 
high or natural waist line. 7941 Two- 
piece draped skirt, 22 to 30 waist. With 
high or natural waist line. 7991 Four- 
piece skirt, 22 to 30 waist. With cut¬ 
away or straight front edges, high or 
natural waist line. Price of each pat¬ 
tern 10 cents. 
Keeping Cider Sweet. 
Could you give me a recipe for keeping 
sweet cider through the Winter? N. M. 
The following method was given us by 
a reader, who says it is very successful: 
Melt flowers of sulphur in a pan on the 
stove, dip a muslin rag in it, make a 
wick and put this in a cleft stick. Cleanse 
a barrel or container thoroughly, turn 
the bungliole down, and having lighted 
the sulphur wick, put it in at the bung- 
hole, and let it remain until the fumes 
begin to come out. Then turn up the 
barrel, insert a funnel, plugging the hole 
around it, and pour in the cider, trying 
to keep the funnel full so that the sul¬ 
phur fumes have little chance to escape. 
Close the barrel airtight, and set away 
in the cellar. The sulphur would natur¬ 
ally tend to sterilize the container, and 
would be a useful precaution in any 
case. We have been told that a handful 
of mustard seed put in the barrel will 
prevent cider from fermenting. However, 
the one certain method is to sterilize the 
cider like grape juice, as follows: 
Strain the cider .through flannel, heat 
to 160 degrees, hold at this temperature 
for 15 minutes, then put into clean jugs 
or bottles. It may, if desired, be put 
in the bottles and stood in a large boiler, 
being kept there like canned fruit until 
sterilized. As soon as the process is 
over cork the bottles with new corks, 
driving in firmly, and tying down, then 
cover at once with paraffin. When cold 
give a second covering with paraffin and 
store in a cool dark place. 
■When you write advertisers mention The 
Rural New-Yorker and you’ll get a quick 
reply and a “square deal.” See guarantee 
editorial page. 
Lard Cracklings Once More. 
Grind fine with sausage grinder and 
use the same as lard for shortening cook¬ 
ies, doughnuts or fruit cake. By using 
about one-third or one-fourth more than 
butter or lard, you will be surprised when 
you try it. To keep fresh pork, slice 
the pork ready to fry. Sprinkle salt and 
pepper in the bottom of gallon crock, 
then a layer of meat tight together, sea¬ 
son again, then another layer. When 
two or three layers, pound with wooden 
potato masher and so on till three-quar¬ 
ters full, and if pounded in so no air is 
left it is like a piece of solid pork, then 
seal with an inch or more of lard; keep 
in cool dty place. I had some once in 
haying this way, but late years use when 
fresh meat and sausage gets used up. 
MRS. M. E. H. 
Use them in a vegetable pudding, in¬ 
stead of suet. Try and be convinced. 
One cup grated potatoes; one cup grated 
carrots; one cup cracklings; one-half cup 
molasses; one-half cup sugar; one cup 
raisins; one cup currants; one cup milk ; 
three cups flour; two teaspoons soda; 
spice and salt. Steam three hours. By 
putting a pinch of salt after the lard 
has been drained of the cracklings it can 
be kept much longer. T. E. s. 
I use cracklings for a great many 
things, some of which follow: 
Corn Pone.—One-half cup meat crack¬ 
lings ; one-half cup flour; one-half cup 
mother’s oats; one egg; one teaspoon 
soda in a little boiling water. After this 
has been thoroughly mixed add pint of 
buttermilk, thicken with cornmeal and 
bake. 
Ginger Bread.—One-half cup of mo¬ 
lasses ; one-lialf cup sugar; one cup but¬ 
termilk ; one-half cup mother’s oats; one 
egg; one teaspoon ginger; cinnamon 
and cloves to flavor with few nuts; one 
cup of cracklings; one teaspoon of 
soda dissolved in boiling water. Add 
Hour to thicken. A. M. N. 
Salty Salt 
Good Eating 
Happy Digestion 
The men folks know that good digestion 
is first cousin to good eating. 
Keen housewives know that right sea¬ 
soning is the guardian angel of tasty 
cooking. 
Some salts fail to make food as tasty as 
it should be because the salt itself has an 
unsavory bitter taste. 
There is no bitterness in Worcester Salt. 
Send for Worcester Cook Book full of 
taste-tickling recipes. It is free. 
WORCESTER 
SALT 
The Salt with the Savor 
Worcester Salt is also best for butter 
making. 
For farm and dairy use, Worcester Salt 
is put up in 14-pound muslin bags, and 
in 28 and 56-pound Irish Linen bags. 
Good grocers everywhere sell Worcester 
Salt. Get a bag. 
Write for booklet, "Curing Meats on 
the Farm.” Sent free on request. 
WORCESTER SALT COMPANY 
Largest Producers of High-Grade Salt in the ff'orld 
NEW YORK 
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Beals AM&ilR TEN days 
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i or * im ■— fc- 
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Dried Beef.— This is the way I pre¬ 
pare dried beef. I used the hist the first of 
October. Take the hiud leg, cut the meat 
lengthways, six or seven pieces. Do not 
hack or leave any small pieces hanging 
without any bone. Mix two cups salt, 
coarse or fine, one of sugar, two teaspoon¬ 
fuls of powdered saltpetre; allow this 
for every 10 pounds of meat. Sprinkle 
some of the salt mixture on the bottom 
of a stone jar, sprinkle and rub the beef 
until the prepared salt is used, packing 
the meat snugly*. This will make its 
own brine. Leave six or eight weeks, 
then drain, hang where it will dry. If 
hung in the cellarway it will keep all 
Summer. I have used this for several 
years and have never lost any. The 
pickle is excellent for corned beef. 
MRS. w. w. c. 
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Save $ 5 to $ 23 
Factory Prices—Freight Paid—One Year’s Trial 
Gold Coin 
Stoves and Ranges 
Buy direct from factory 
and get a betterstove for 
less money. Freight pre- 
» paid—stovecornes all pol¬ 
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you aren't satisfied wo refund your tnuuty. 
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