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March 2(5, 
Woman and the Home 
From Day to Day. 
THE OLD BROWN COAT. 
The earth is looking shabby now, 
The old brown coat it wears 
Is faded with the snows and rains, 
And full of rips and tears. 
The seams in places here and there 
Betray a patch of white, 
And half a dozen ragged holes 
Are gaping into sight. 
But March, before the windy broom 
She loves so well to wield, 
Is making dust and debris fly 
From garden, street and fleld, 
And often pauses as she sweeps 
The towns and country clean. 
To mend the tattered coat of brown 
With little threads of green. 
—Minna Irving in New York Times. 
* 
Large Alsatian bows of dotted net or 
maline are offered readymade for Spring 
hat trimming. They are flat bows with 
three wired loops on each side, about 16 
ftiches across, and cost 98 cents each. 
They are black, white, and white with 
black dots, which looks very smart on a 
black hat. Large rosettes of maline cost 
50 and 75 cents; they make a smart ad¬ 
dition to a small hat wreathed or cov¬ 
ered with bright flowers. 
* 
The cities of Paterson and Passaic, N. 
J., have recently inaugurated a police 
crusade against stove polish compounded 
with gasoline, which has been pro¬ 
nounced dangerous by the fire depart¬ 
ments of many cities. It is said that 
these gasoline polishing liquids give a 
quick shine to the stove, and soon be¬ 
come popular, but they are dangerously 
explosive. Traveling agents were selling 
this class of polish in the Middle West 
last year, and housewives were warned 
against their use. 
Many people do not realize that one 
of the finest hemlock forests in this State 
is not in the wilds of the Adirondacks, 
but in New York City itself, in Bronx 
Park. They are noble and impressive 
trees of great age, many having roots 
projecting above the surface of the 
ground in angular “knees.” One noble 
tree, called “Delancey’s Pine,” is 150 
feet high, and a good deal older than 
this Republic. When Jonas Bronck 
bought 500 acres of wild country that 
now forms the greater part of Bronx 
Park from the Indians in 1639 he care¬ 
fully preserved much of the forest land 
in his great “bouwerie” or farm, and 
there are some towering oaks of great 
age, as well as the hemlocks. 
* 
Some of our friends have progressed 
beyond ordinary vegetarianism to a be¬ 
lief in “raw food,” which somehow does 
not sound very festive, though it means 
the saving of lots of trouble. People 
who subsist on raw food claim that there 
is a wonderful improvement in their 
general health, because the life of their 
food is not cooked out of it, and because 
they do not over-eat. Their vegetable 
dishes largely take the form of salads; 
nuts and fruits of course take very little 
preparation. We have tasted uncooked 
bread, which consisted of crushed whole 
wheat pressed into flat cakes and dried 
in the sun; it seemed to us rather like 
the diet ascribed to the Prodigal Son. A 
compounded dish of uncooked food 
which is said to be delicious is made as 
follows: Five parts of the soft inner por¬ 
tion of figs, one part grated onion, two 
parts olive oil, one part grated Brazil 
nuts, and one part lemon juice. It is all 
mixed carefully together, and is very 
nourishing. What a help it would be in 
housecleaning time if we could all ac¬ 
quire a taste for uncooked food, and 
contentedly munch fruit and salads, 
without demanding that the housewife 
“set a good table” in addition to all her 
other work! The uncooked food idea 
would save a good deal of work and ex¬ 
pense, but unfortunately most of the 
dishes offered do not sound like “real 
vittles.” 
Uncle Solon Winslow had secured a 
succession of four admirable wives, all of 
whom had been removed from the scene 
of their earthly activities by one cause 
or another within a period of twenty 
years, says the Youth's Companion. Un¬ 
cle Solon’s weddings had grown to be so 
much a matter of course that when, after 
a year of widowhood, he announced his 
approaching fifth marriage, one of his 
neighbors said, “Well, Solon, I s’pose 
they seem pretty natural to you by this 
time—weddings, I mean.” 
“This one won’t,” said the prospective 
bridegroom, “for old Parson Frost’s off 
on his three months’ leave, you know, 
and he’s never failed to tie the knot 
for me. 
“I said to Susan that I didn’t know as 
’twould hardly seem like a wedding to 
me without him, and she said to me that 
’twas her turn to choose this time, and 
she intended to start out with young 
Parson Corner over to the Center, and if 
he did well she guessed she’d stick to 
him. 
“She didn't explain what sh,e meant,” 
added Uncle Solon, thoughtfully, “but it 
sounded kind of ominous to me.” 
Advice on Soap Making. 
In reply to the hard soap question on 
page 238, will say I don’t know what is 
wrong with the soap but think it is in¬ 
ferior grease and perhaps water left in. 
We give such things as cracklings and 
meat rinds to chickens and dogs, as there 
is very little grease in them. Good hard 
soap may be made by using pure grease. 
Dissolve a pound can of lye or potash in 
one quart of cold water, allow it to cool, 
hay.e ready six pounds of grease (hog 
grease is best but some tallow may be 
added) warmed so it is thin, not hot, in 
a vessel shallow enough to make a 
desirable thickness of bars. Pour in dis¬ 
solved potash slowly stirring rapidly un¬ 
til all is in, then stir until it begins to 
thicken, when add one-half pound of 
powdered borax. Stir in well and mark 
off blocks. Allow it to stand a few 
hours, when it can be lifted out and you 
will have a good hard soap which won’t 
dry away or shrink. Any grease I have 
during the year, such as burnt grease, 
undesirable gravy or fryings I allow to 
cook right away in the pan it is in un¬ 
til, while cooking, it makes no sound, 
then you know all water is gone. I 
strain through a cloth I keep over my 
grease can and it is all ready for use 
any time, only to weigh and warm it, and 
I never have foul-smelling or moldy 
soap grease to cook. mrs. r. h,. brown. 
Plain Doughnuts. 
These are made without eggs, butter 
or sugar. One pint thick sour milk or 
buttermilk; one oval teaspoonful soda; 
one oval teaspoonful salt; one quart 
flour before sifting. Fry in hot lard. 
Add soda and salt to milk, stir until it 
foams, thoroughly stirring in the flour. 
Set in warm place to raise about an 
hour, taking care not to scald the dough. 
I turn a pie tin upside down in the 
warming oven and put the mixing board 
on that—then turn occasionally. When 
raised, turn out on the floured mould¬ 
ing board which is better if warmed. 
Should the dough be too soft to use roll¬ 
ing pin, pat it out with the floured hands 
to about one-half inch thick and cut in 
three-cornered pieces, carrying dough 
from board to fry-kettle on knife. Soft 
dough multiplies the “crispy edges” and 
“scores” one. If you can use the rolling 
pin to roll out the dough, do so care¬ 
fully so as not to break the air bubbles, 
and you may also handle it with the 
fingers perhaps giving the “twist.” Fry 
slowly enough to let raise, in 'nice, clean 
lard, but do not let them soak fat, and 
keep browning steadily. Turn once in 
kettle when done on one side. They 
should come out a delicate brown and 
like sponge. An amateur is liable to fry 
them too fast. Do not give up with the 
first trial. My husband says he can best 
“Fletcherize” on something else. Plain 
doughnuts are best served with syrup 
and coffee for breakfast, mrs. j. m. h. 
WM- 
FOUNDED 1842 
Dress Economy 
Beautiful cotton 
dresses need not be 
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Simpson-Eddystone 
Black & White Prints 
are charming cali¬ 
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into beautiful dress¬ 
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quality. 
I If your dealer hasn't Simpson-Eddy- 
stone Prints write us his name. We’ll 
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| The Eddyrtone Mfg.Co.,Philadelphia 
Established by Wm. Simpson, Sr. 
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CIDER PRESSES 
THE ORIGINAL, MT. GILEAD IIY- 
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If You Dread 
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Dept. 1454 
Davenport, la. 
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WHAT YOUlNVENTIl T 
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