1910. 
87 
The Rural Patterns. 
The cuirass or Jersey style makes up 
very prettily in a girl’s dress. No. 6535 
is made with the jersey portion and 
skirt. The jersey portion consists of 
fronts, side-fronts, backs and side- 
backs. The skirt is straight and laid in 
6535 Misses’ Princesse Dress, 
14 and 16 years- 
backward-turning plaits and the trim¬ 
ming portions, when used, are arranged 
on indicated lines. The chemisette is 
faced on to the dress itself, which can be 
cut away beneath if a transparent effect 
is desired. The quantity of material re¬ 
quired for the sixteen year size is 7J4 
6536 Plaited Princesse Dress, 
32 to 42 bust. 
yards 24 or 27, 6 yards 32 or yards 
44 inches wide with % yard 18 and 5)4 
yards of banding for the trimming por¬ 
THE RURAL NEW-YORKER 
tions, yard 18 for tine chemisette and 
2 Yz yards of ribbon 6 inches wide for 
the sash. The pattern 6535 is cut in sizes 
for girls of 14 and 16 years of age; 
price 10 cents. 
The princess dress with plaited skirt 
is a pretty model, suitable for Summer 
wash goods as well as for heavier ma¬ 
terials. No. 6536 is made in sections that 
extend to the shoulders and there are 
extensions below the stitchings which 
are folded under to form plaits. The 
closing is made invisibly at the back. 
The short sleeves as illustrated are ar¬ 
ranged over the long ones and can be 
held in place by means of buttons or 
other trimming. The quantity of mate¬ 
rial required for the medium size is 18 
yards 21, 24 or 27, 8J4 yards 44 inches 
wide if material has figure or nap; 18 
yards 21, 13 yards 24, 12 yards 27, 7J4 
yards 44 if material has neither figure 
nor nap, with 1)4 yards 18 for chemi¬ 
sette and long sleeves. The pattern 6536 
is cut in sizes for a 34, 36, 38, 40 and 42 
inches bust measure; price 10 cents. 
Farm Butter-Making in Nebraska. 
The “one-woman butter maker” has 
a clean sweep here in Nebraska. If it is 
good and the same quality the year 
round she has the highest price. Here 
in the nearby city of Hastings good 
country butter is preferred by those 
abundantly able to pay the highest price. 
For 10 years we catered to the “400,” 
and supplied butter by the year, getting 
25 cents a pound, when often the best 
creamery could be had at less price then, 
and country butter often as low as 10 
cents. We made a uniform article, using 
a cabinet creamery with shot-gun cans; 
all water from the windmill going 
through this creamery and then passing 
in pipes down to the stock yards. The 
milk was kept there Winter as well as 
Summer—just a shelter of rough boards 
protecting the creamery from the weath¬ 
er. A barrel churn was used and the 
butter made by creamery methods; later 
it was worked and salted in the churn. 
Churning days were Tuesdays and Fri¬ 
days, as regular as the days came; never 
put off for anything. The cream was 
stirred often, and in warm weather the 
can hung in a nearby dry cistern. In 
Winter a starter was used and churned 
at 60 to 62 degrees, no fresh cream put 
in for twenty-four hours before churn¬ 
ing. The butter was put in rolls- as the 
customers desired, and delivered every 
Saturday, rain or shine. 
When near Erie, Pa., we ran a large 
butter dairy, and had no trouble in get¬ 
ting our price for fancy creamery butter. 
It was made and put up similar to cream¬ 
ery ; made in bricks and wrapped in 
parchment paper on which our name and 
the name of farm was neatly printed. 
In neither case did we ever have ice, but 
the butter was always firm when started 
to town, and when in Pennsylvania we 
had to go seven miles to Erie. The old- 
time butter-maker in New York State 
was hard to beat. There was a nutty 
flavor which no creamery butter I ever 
tried could compare with. When R. 
Ithamar observes that “No amount of 
care and attention to cleanliness can save 
the farmer’s wife from having butter 
of varying quality,” I know she is mis¬ 
taken, for it has been done, and is being 
done now. And “The Post’s” editorial, 
in saying, “The few women who do 
persist in making good butter for sale, 
have no trouble in finding private famil¬ 
ies who will take their entire output at 
creamery prices or even higher,” is true 
here in Nebraska where good butter can 
be made by the farmer’s wife. But little 
butter is made, comparatively speaking, 
now, for the cream is sent to the big 
creameries, but when only two or three 
cows are kept butter is made. The grocer 
pays the same price for all, good or bad, 
and what he cannot sell out he sends to 
the renovating factory to be made over 
into “process butter.” 
In some parts of Michigan it is very 
hard to get butter, as almost every 
farmer has a separator and sells the 
cream; some few save out enough cream 
to churn and make their own butter. It 
is easier for the wives and daughters to 
sell the cream, and where a good or 
first-class article of butter is not made 
it is far better for the pocketbook. I do 
not think it is caused by laziness on the 
part of the farmer’s wife or daughter; 
if they are not in the dairy at work they 
are doing other work. Very little butter 
is now made from cream raised in pans, 
but I know as good butter as ever was 
made has come from that system. It re¬ 
quires more care and strict attention, 
but it has been done and still is in some 
parts of the United States. 
The chicken business, however, “The 
Post’s” writer does not know so much 
about I think. Let him come West and 
see the thousands of chicks raised by the 
farmer’s wife and daughters, with hens. 
incubators, brooders, etc. Meet a neigh¬ 
bor and the talk will be chickens from 
early Spring until late Fall, or in fact 
you might say all the year, for the incu¬ 
bators are set often in January and Feb¬ 
ruary. Poultry papers are taken and the 
poultry departments in the agricultural 
papers are read for all the news and in¬ 
formation possible. Eggs go to town in 
market and bushel baskets, often a bush¬ 
el at a time. Fried chicken is on the 
farmer’s table in June and July; the 
early broilers go to market, as they are 
very high. I do not know of a farmer’s 
wife (and some in town) who does not 
raise all the chickens possible, and gain¬ 
ing in numbers each year. In fact it is 
corn, wheat. Alfalfa and chickens here 
in the great corn belt State of Nebraska. 
HRS. FREDERICK C. JOHNSON. 
I make all sorts 
ol clear glass for 
all sorts of uses; 
each the best 
glass for its par¬ 
ticular purpose. 
For my Pearl 
Glass lamp- 
chimneys — that 
bear my name, 
Macbeth—I make 
the best glass 
ever put into a lamp-chimney. 
These chimneys are clear as 
crystal, and they won’t break 
from heat; proper shapes and 
lengths, and they fit. 
I’ll send you, free, my lamp-chimney book, to 
tell you the right chimney for any burner. Address 
Macbeth, Pittsburgh. 
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i , 
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. K. BHDdUR) Distributers 
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