imo. 
of>l 
Charity Sweetheart’s Letter. 
I have been shut up for a week with 
little Theo, who has had a mild case 
of diphtheria, and the boys had to be 
sent to stay with a neighbor half a 
mile away. The doctor picked me out 
to be her nurse, and I was quite will¬ 
ing, as “Minty” isn’t strong, and yet 
during these silent days I have done 
some serious thinking in regard to 
“aunties” and their mission in life. For 
I said to myself that if I had not lived 
here just as if dependent on my brother, 
while really in my home, it would not 
be expected of me to carry the burdens 
of the family. I imagined myself a 
teacher, or in some other independent 
occupation, with free hours, when my 
duties were over, with no added cares, 
and many advantages and recreations. 
Then I thought of the dear children, of 
the pleasure I have experienced as they 
grew up, of the comfort they are yet, 
and of their loving ways as they turn 
to Auntie for sympathy in their little 
troubles. The nights were long, the 
days tantalizing, for my garden had to 
be attended to just then. But the boys 
came over every day and worked in it 
while I gave them directions from the 
upper window. 
“Now, you know, Auntie, how people 
feel in jail,” said Cleveland, looking up. 
Grant gave me a loving smile, but made 
no remark, but Sherman called out: 
“Play you’re a pirate in a cave and we 
arc going to rescue you. Auntie.” • One 
night the little one was restless, and I 
was weary for want of sleep, when she 
suddenly began to sob and at last burst 
out: “I want my mamma to come and 
kiss me.” Poor little soul. She could 
not realize the necessary restriction, and 
it gave me a pang to feel that, after all, 
] was not first in her desires. Then I 
made myself feel that it was only nat¬ 
ural and right, and yet just at that 
moment life seemed dull and gray for 
Charity, shut up in the silence with a 
very ungrateful little girl. But I could 
endure it better, knowing it the ingrati¬ 
tude of ignorance and illness and not of 
intent or neglect. Everybody was very 
kind, and now, looking back at the days 
of quarantine, from the present point 
of view, as I bask in the sunshine out 
of doors, I cannot help feeling what a 
help and consolation it is to have good, 
thoughtful friends at such a time. As 
one sent flowers, another some dainty 
for me, and a number sent periodicals 
and papers, or funny things to amuse 
the little girl, I thought of a verse that 
was on a postal card not long ago: 
“Better a card or a cheap bouquet 
To a living friend this very day. 
Than a bushel of roses, white and red, 
To lay on his casket when he is dead.” 
Several dishes that were made and 
sent in for me at that time are worth 
recording, and I felt refreshed when a 
bowl of sago cream was brought to 
me, this grain being full of stored-up 
energy I felt was needed. It was made 
by washing four tablespoonfuls of saga 
with a cup of cold water, which is 
drained off and the sago put into a 
double boiler with milk enough to cook 
it till it is clear, a couple of eggs beaten 
up well, and added carefully, with sugar 
and flavoring. Mrs. Merlin, who lives 
at the Corners, four miles away, sent 
me a box of her white cookies, and I 
got the recipe, which is very simple to 
be so delicious. One cup of white sugar, 
one of butter, cream them together and 
add one egg well beaten, half a cup of 
sour milk, a small half teaspoonful of 
soda and enough flour for the dough 
to be rolled, with these proportions. 
They must be very thin and baked in a 
quick oven, and they are very pleasant 
eating. 
When Theo was able to take nourish¬ 
ment, a friend sent in some egg gruel 
that she wrote was good to cure nausea. 
1 have since found it was made by 
boiling two or three eggs from one to 
thre'e hours until hard enough to grate, 
then boil new milk and thicken with 
the egg, adding a little salt. It does not 
sound very much, but was appetizing 
when shut up in that room. 
All our cotton underclothing was 
placed in Javelle water, which is made 
with one pound of chloride of lime, 
two of washing soda, two gallons of 
soft water; pour one gallon of boiling 
water to the ingredients to dissolve 
them, and use when washing. But now 
we have left all this behind, and get 
out into the blessed air and sunshine 
that does more tlr-n anything else to 
cleanse and purify. 
Nellie Mason told me her garden peas 
were sown on Good Friday, and she 
expected to have them early, but Grant 
consoled me for my tardy planting by 
saying: “Never mind, Auntie, she’ll 
have lots of weeds to hoe up that you 
won’t have,” so there seems to be com¬ 
pensation even for being behindhand 
sometimes, and Providence is kind. 
CHARITY SWEETHEART. 
THE RURAL, NEW-YORKER 
The Rural Patterns. 
A very attractive sailor suit is shown 
in No. 66.32. The suit consists of blouse 
and skirt. The blouse is made with 
fronts and back and is finished with 
hems at the front edges. When the 
yoke is used it is applied over it. The 
sailor collar finishes the neck edge and 
can be made on either square or round 
outline. The sleeves are cut in one 
6632 Sailor Suit for Misses and Small 
Women, 14, 16 and 18 years. 
piece each, finished with rolled-over 
cuffs. The skirt is seven gored and 
plaited. The yoke is circular and when 
used is joined at the upper edge of the 
skirt that has been cut off at the neces¬ 
sary depth. The quantity of material 
required for the medium size (Id years) 
is 11% yards 24 or 27, 6% yards 44 or 
52 inches wide, 2% yards of wide, 4% 
yards of narrow braid, % yard 27 inches 
wide for the shield. The pattern 6632 
is cut in sizes for girls of 14, 16 and 
18 years of age; price 10 cents. 
An attractive tunic of this season’s 
model is shown in No. 6629. The tunic 
32 to 42 bust. 
is made with blouse and skirt portions. 
The blouse consists of front and backs 
and means shoulder and under-arm 
seams only. It is laid in tucks over the 
shoulders and gathered at the lower 
edge. The trimming is arranged on 
indicated lines. The skirt is made in 
one piece. It can be shaped as illus¬ 
trated or cut to form a straight lower 
edge. T he neck can be made, square or 
on pointed outline. The guimpe i's a 
plain one made with front and back por¬ 
tions and finished with the peplum. It 
includes one-piece sleeves that are gath¬ 
ered into bands. The quantity of ma¬ 
terial required for the medium size is 
4% yards 24 or 27, 3% yards 32 or 3 
yards 44 inches wide with 1% yards 27 
for the trimming, 3 yards 18 inches, 
1 % yards 36 inches wide for the guimpe. 
1 he pattern 6629 is cut in sizes for a 
32, 34, 36, 38, 40 and 42-inch bust 
measure; price 1.0 cents. 
Smithfield Hams. 
L. T. C., page 176, refers to Smithfield 
hams as being fattened on peanuts. It is 
true that the Isle of Wight farmers put 
their hogs into the peanut fields to glean 
them and also on the cornfields, where 
they plant cow peas for the hogs to eat 
after the corn is gathered. But they are 
finished on corn all the same. In visiting 
Smithfield last Fall the first thing that 
struck me was a big sign “Todd’s Pack¬ 
ing House. Established in 1800.” That 
was a long time before the Chicago pack¬ 
ing houses were established. The Todd 
family is still packing hams and bacon, 
but others are packing more than the 
1 odds. But go to a fancy grocery store 
in Philadelphia and they will always 
claim that their hams are Todd’s, and 
will ask you 40 cents a pound for them. 
L. C. F. says these hams sell for 22 to 
25 cents at retail, but there are few 
packers at Smithfield who get less than 
25 cents at wholesale for their hams. 
There are hams from that section that 
can be had at retail for 25 cents some¬ 
times, but not nowadays. Good ham; 
are made in all that southeast section ot 
Virginia and sold simply as Virginia 
hams, and they are generally of the same 
character and good too. They are never 
sold till a year old, and if more oily than 
the lard hog hams of the West 1 have 
never noticed it. They are drier than 
the hams of the Western packers, for 
they are really smoked and not dipped 
in creosote. But a real Smithfield ham 
simmered till the skin can be stripped 
off, and then the fat covered with sugar 
and baked is a dish alongside of which 
the western hams are not to be named. 
They gain a nutty flavor from the nuts 
they eat, but all the same they get plenty 
of corn to finish the meat before •slaugh¬ 
tering. And the peanut farmers around 
Smithfield make great crops of the nuts 
and great crops of corn too, and the man 
who wants to buy a farm there has to 
pay a round price for it. w. F. massey. 
Keeping Sausage. 
On page 455 one of your readers asks 
how to make and preserve skiusage 
through the Summer. Our method of 
preparation has always been very satis¬ 
factory, not only to us, but to all who 
have known it. It is somewhat as fol¬ 
lows: For 10 pounds of meat three 
large tablespoon fuls of salt, two spoon¬ 
fuls of ground pepper, and three of sage 
if sage is desired. This should be thor¬ 
oughly mixed at a temperature that will 
admit of ready mixing. After thorough 
mixing the sausage should be formed 
into cakes of about three ounces. These 
may be fried either in an oven or in a 
spider. The secret of success lies in 
getting all of the water out of the meat 
before taking it off the fire. If the 
cakes are made thin this will not be very 
difficult. When the sausage is cooked 
in this way, put it immediately into jars 
and pour the grease around it that fried 
out in the cooking. If this does not 
cover it in the jars some melted lard 
should be poured over it. Keep in a 
cool place in Summer. We have used 
this method for 25 years, and it has 
always proved satisfactory. 
. MRS. S. W. ZINN. 
“Red” Canned Beets.—A t one time 
our experience with canned beets was 
the same as Mrs. M. M. D.’s. We now 
can them when young, about the size 
of hens’ eggs, or smaller. We raise 
an early crop, then follow the Winter 
onions with a second crop. When cook¬ 
ed tender we place in jars and while 
warm, cover with vinegar weakened 
and sweetened to taste with pickling 
spices added. My canned beets are 
always delicious and very red, and so 
is the juice. mrs. j. c. c. 
I have never had any trouble in fix¬ 
ing the color in beets canned in vine¬ 
gar. 1 will give my method, which 
may help. Use beets fresh from the 
garden if possible; boil in salted water 
until tender, then drain and rub skins 
off while hot with a cloth. Do not 
put the beets in cold water. Slice into 
glass jars, packing in until jar is full. 
Then pour boiling vinegar in until 
beets are covered, seal tightly and 
when cold wrap in paper and store in a 
cool, dry place. We have beets a year 
old which are just as red as when first 
put up. MRS. j. w. w. 
FOUNDED 1842 
Stylish and Becoming 
Dresses made of such 
beautiful cotton dress- 
goods as 
Simpson-Eddystone 
Shepherd Plaids 
have the air of ele¬ 
gance that accompa¬ 
nies much more costly 
material. These su¬ 
perior calicoes do not 
fade with repeated 
washing. Standard for 
over 65 years. 
If your dealer hasn’t Simpson- 
tddystone Prints write us his 
name. We’ll help him supply 
you. 
The Eddystone Mfg. Co., Philadelphia 
d-Vvi 
i JL-Vvl 
AM 
VM 
m I 
m 
to 
wm 
juKm 
■J--p _L 
j;). 
MAILED FREE 
SPRING and SUMMER 
STYLE BOOK and SAMPLES 
Made-to-Order 
Men’s & Youths’ Suits 
and Overcoats—$10 to $18 
Save from $4 to S7 deal¬ 
ing direct with our Mill. 
Cut out dealers’ profits. 
Our made-to-order $10 to 
$18 suits and overcoats are 
handsomely trimmed. 
Many new and choice pat¬ 
terns to select from. Fit, 
material, workmanship 
guaranteed. 
Express charges prepaid 
east of Mississippi River, 
and allowances made on 
all orders west of it. Send 
at once for our illustrated 
Style Book and samples 
of cloth, directions for 
self-measurement, etc. 
GLEN ROCK WOOLEN CO. 
V 203 Main Street, Somerville N. J. 
NEED NOT 
INTERFERE WITH THE 
ENJOYMENT.OF YOUR OUT 
DOOR WORK OR SPORT 
WEAR A 
* irfA] T 
*l5H BRAi® 
SLICKER 
IT COSTS BUT 3°° AND 
WF GUARANTEE IT TO KEEP 
YOU DRY IN THE HARDEST STORM 
5010 EVEflYYfflERS-MALOG FREE 
AJ.TOWER Co., boston. 
Tower Canadian Co., ltd. Toronto. 
BROKEN CRACKERS nr,' us fresh as whole ones and 
can be boimnt at $L>.50 per barrel f.o.b. Worcester 
u°uuds to the barrel), from the factory o£ 
Ni',\\ LN<f LAND BISCUITL’(>.,Worcester, .Mass., 
manufacturers of the famous "Toasted Butter 
Junckers,’’ “Little Brothers Lunch Biscuit,” etc. 
Check or money order must accompany order. Write us. 
WESTERN CANADA 
Senator Dolliver, of Iowa, says \™ 
UThe stream of emigrants from the United State 
JKHpto^^oCuiiuua will continue.’* 
‘‘ Senator Dollivor recently paid a visit t 
Western Canada, and says: “Ther 
is a land hunger in the hearts o 
English speaking people; tins wil 
account for the removal of so man' 
Iowa farmers to Canada, Our peo 
pie aro pleased with its govern 
meiit and the excellent ur.minis 
t rat ion of law, and they are com 
mg to you in tens of thousands 
and they are still coming.” 
Iowa contributed largely to th, 
0,000 American lurmers who ninth 
vunaduthelr home during 190 **. JKioh 
1 u r hi n e d 11 r i i, g year nddei 
to the wealth of the country close tt 
$ 170 , 000 , 000.00 
drain raising, mixed iariuing, entth 
growing and dairying are nil profit 
able. Free Homesteads of ldO acrec 
V ,H ‘ ,U1<1 1,1 t*»e very best districts! 
IhO acres pre-emption ut *3.00 pet 
ucre within certulr. areas. Schools and 
entireties In every settlement, climate 
unexcelled, soil the richest, wood, 
water und building lumber plentiful. 
tor particulars as to location, low settlers' 
railway rates and descriptive illustrated 
pamphlet. I-ast Best West.'' and other i n for¬ 
mation, write to Sup’tof I mini ({ration, Ottawa, 
can., or to Canadian Gov’t Art. 1?) 
J. O. Duncan, Canadian Government 
Agent, Room 30 Syracuse Bunk Buiid- 
UUI, byTacuf, •. N. Y. 
