60 
THE RURAI 
N K W-YORKER 
January 10, 
Woman and the Home 
From Day to Day 
THE CHURCH BELLS. 
Oh, holy Sabbath bolls! 
Ye have a pleasant voice! 
Through all the land your music swells 
And man with one commandment tells 
To rest and to rejoice. 
As thirsty travellers sing. 
Through desert paths that pass, 
To hear the welcome waters spring, 
And see, beyond the spray they fling, 
Tall trees and waving grass.— 
So we rejoice to l<now 
Your melody begun; 
For when our paths are parched below, 
Ye tell us where green pastures glow, 
And living waters run. 
—George Macdonald. 
* 
“Little Harry wanted a dog,” says 
Judge. “He had many arguments with 
his mother on the subject. He was sent 
to a near-by grocery. lie was gone so 
long that his mother became anxious. 
Stepping to a window, she saw Harry 
down the street manfully pulling on a 
rope, the other end of which was tied 
around the neck of a small dog. The pup 
was resisting every step. Braced on all 
fours, it was pulling back with every 
ounce of its small might and barking as 
loudly as possible. 
“Presently Harry triumphantly entered 
the room. ‘Mother,’ he called, ‘won’t you 
let me keep this little dog? It followed 
me home.’ ” 
* 
The following instructions for cleaning 
white feathers are given by the house¬ 
hold economics department of the Colo¬ 
rado Agricultural College: Make a strong 
suds of lukewarm water and ivory or 
wool soap. Put the feather into the suds 
and wash thoroughly, being careful not 
to break the shaft. Rinse well in luke¬ 
warm water and draw between the fingers 
to remove as much water as possible. 
Spread on a sheet of clean wrapping 
paper one-fourth to one-half cup of corn 
starch. Shake feather in the corn starch 
until it is dry and fluffy. One is apt to 
become discouraged during the process 
and think the feather is ruined, but if 
directions are followed she will feel more 
than repaid by the final results. The 
corn starch keeps the barbules from 
sticking together and makes the feather 
appear light and fluffy. If the feather is 
to be curled, cover with tissue paper. 
Pull out from under the paper three or 
four barbs of the feather and draw over 
the edge of a very dull knife. Repeat 
until all the barbs have been curled. 
* 
Bust country women who have used 
up old materials and oddments of time 
in making braided rugs always feel some 
surprise in seeing these homemade econ¬ 
omies included in “household arts and 
crafts.” Such rugs are received in very 
good company these days, and they are 
not made in any way different from those 
that repose on many a rural kitchen floor, 
except that more thought is given to the 
color combinations. The strips of mate¬ 
rial are dyed before braiding, and some 
harmony of color carried out. Very at¬ 
tractive rugs are made by using black 
for the center, then bordering with blue 
or green, shading from a very dark to a 
lighter shade. Where the rags vary 
greatly, some dark, some light, they often 
take the dye differently, and this gives 
varying tones of the one color that are 
very attractive when made up. The 
mixed hit-or-miss braided rugs are very 
commonplace, but dyeing and blending 
harmoniously give ample returns for the 
trouble taken. 
Old-Fashioned English Apple 
Dumplings. 
Prepare one heaping cupful of finely 
chopped beef suet, turn this into two 
cupfuls of flour ; add a pinch of salt, and 
mix all thoroughly while dry. Moisten 
with enough cold water to make a stiff 
dough, knead well with the hands, then 
cut in pieces large enough for each to 
cover an apple, thick and evenly. Peel 
and core apples, leaving them whole. 
Take a piece of dough, work it a little 
on the board to make it smooth and even; 
then with thumbs work it into rounded 
form depressed in center. Place the 
apple on it and mould the dough up 
gently until it covers the apple. Be sure 
to pinch the dough firmly together at the 
top, so as to leave no crack for the water 
to enter. Have a saucepan of water boil¬ 
ing hard, and drop the dumpling in. 
Keep the water boiling steadily until the 
dumplings are taken out; they are usu¬ 
ally well cooked in half an hour. Some 
of my friends prefer tying the dump¬ 
lings in a floured pudding cloth, each one 
separate, but for myself I prefer cooking 
without the cloth, but the water must boil 
when the dumplings art' put in and ho 
kept on the boil the whole time, or the 
crust becomes sodden and heavy. 
Mas. J. T. 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
7435 Combination bust confiner and 
corset cover, 36 to 46 bust. 7010 One- 
piece corset cover for misses and small 
women, 14, 16 and IS years. With or 
without peplum. 7742 fancy yoke night¬ 
gown, small 34 or 36, medium 38 or 40, 
large 42 or 44 bust. With straight or 
pointed sleeve edges. 763S Four-gored 
petticoat, 22 to 32 waist. With or with¬ 
out plaited frill. 70S1 Petticoat with 
straight lower edge, 22 to 32 waist. De¬ 
signed for flouncing or bordered material. 
S072 Fancy blouse, 34 to 42 bust. With 
or without chemisette, with long or short 
sleeves. S078 Blouse in kimono style, 34 
to 42 bust. With long or three-quarter 
sleeves. 7592 semi-princess gown, 34 to 
42 bust. With two-piece skirt having in¬ 
verted plaits at the sides, with or without 
chemisette and peplum, with set-in sleeves 
in three-quarter or full length. 8066 
Two-piece skirt, 22 to 32 waist. With 
high or natural waist line. 8086 Two- 
piece skirt, 24 to 34 waist. With high 
or natural waist line. Price of each pat- 
tern 10 cents. 
Southern Girl Farmers. 
The field agents of the Department of 
Agriculture who are engaged in demon¬ 
stration work among juvenile clubs in 
the South tell many stirring tales of the 
work done by Southern girls. 
_ From Alabama came this story: “One 
girl who lives on top of a mountain 
cleared and fenced her own plot, drag¬ 
ging rails one at a time down the moun¬ 
tainside. As she lives alone with her 
grandmother, she had no one to plow 
for her, so she and her grandmother dug 
the plot up with a grubbing hoe. She 
split her ankle with the ax while chop¬ 
ping stakes for her plot.” 
This story came from an agent in 
Arkansas; “Etta, Ealy and Ora Red 
have moved on their own farm too late 
for early tomatoes. They have planted 
bunch beans, after which they will raise 
late tomatoes. Their father died in Feb¬ 
ruary, leaving the mother with eight 
children. These girls, with a fourteen- 
year-old brother, will run the farm. It 
seemed as if the father could have been 
the least spared of any man in the coun¬ 
try. 
“One little Arkansas girl, with the aid 
of her sister, used a small harrow, such 
as is used for cotton beds, to harrow 
the space between the rows of tomatoes 
in their canning club plot. One girl took 
the place of the horse in the harrow 
while the other occupied the place of the 
driver.” 
A report from Georgia says: “A little 
girl of Upatore deserves special mention. 
Her parents are poor but good people of 
fine sense. She went to school, stood at 
the head of her class; did all the work of 
her patch except plowing, working 
morning and evening; borrowed money 
for canner and cans and has put up 500 
cans of tomatoes and 200 cans of black¬ 
berries, . besides a variety of sauces, 
pickles, fellies and preserves for home and 
market purposes.” 
“Three-fourths of the members of the 
Girls’ Tomato Clubs visited this week are 
regular ‘hands’ on their fathers’ farms,” 
writes an agent of South Carolina. “One 
girl is twelve years old and weighs 108 
pounds. She told me she learned to plough 
two years ago, when her father was a 
cripple. She prepared her one-tenth acre 
with a two-horse plough, hauled her fer¬ 
tilizer, scattered, bedded, transplanted 
hoed and ploughed it without any help at 
all. When I went to her tomato garden, 
about a half mile from her home, I found 
it to be in a very productive state.” 
" These reports ought to be quite com¬ 
forting to the good ladies who always say, 
in the light of new feminine enterprise, 
“woman’s place is in the home.” All 
these girls stayed home and did work 
that we have grown to consider largely 
the man’s share—like many a woman 
from the earliest dawn of history. 
Pickled Carrot. —This is fine served 
with salmon. Scrape, wash, cut length¬ 
wise in strips. Cook in salted water till 
tender, then pack tight in cans. I use 
pint cans and stand carrots up, making 
two tiers in can, leaving space at top of 
can for two or three slices of lemon. 
Pour cold vinegar over and seal. 
sirs. c. II. Iv. 
Getting Meals for Company 
Thanksgiving, Christmas and other holidays 
generally mean company and lots of extra 
work getting meals. If you had an 
ENTERPRISE 
Meat AND Food Chopper 
you would be delighted and surprised to see 
how easy it is to get a meal for a large com¬ 
pany. You can have the daintiest dishes— 
good things that tickle the palates of your 
guests—and yet they will be inexpensive. 
Butitisfor everyday use that this chopper 
pays for itself over and over again. 
If you do any butchering, you will find it just 
the thing for chopping sausage meat. It is 
the one chopper that gives the chopping cut 
—doesnot squeeze, mangle or crush. Itreally 
CHOI’S meat and other food, using a four-bladed 
knife that chops clean and fast. A minuto Is time 
enough to chop sufficient for a meal for a good-sized 
family. Tills chopper is without an equal. If you 
want a still lower-priced machine, ask to see tho 
ENTERPRISE FOOD CHOPPER. 
Costs from $1.25 to $2.25, according to size. 
Send 4c for "The Enterprising Housekeeper,’’our 
new cook book. Full of good things to cook and know. 
Co to your dealer and he can show you 
the ENTERPRISE line 
THE ENTERPRISE MFG. CO. of PA. 
Dept. 69 Philadelphia, Pa. 
Tommy Truck farm: “Say, Ma, 
I’m awful glad you’re done your 
wash. I want a lunch to go fish¬ 
ing with. Oil, what do you think 
—I was out lookin’ at the chick¬ 
ens and that city girl pointed to 
a chicken and ast me if it laid an 
egg what would I do with it. I 
sez ‘I’d send it to a museum. 
That chicken’s a rooster.’ Ain’t 
you glad you heard about Fcls- 
Naptha Soap and can get your 
work done so soon?” 
Anty Drudge: "It looks to me like 
you’re glad, too. Fels-Naptha 
is the friend of every one. I 
always keep a box on hand so’s 
I’ll be sure to have enough.” 
The Fels-Nap¬ 
tha way is the best 
way and the easi¬ 
est way of doing 
all kinds of work. 
The Fels-Nap¬ 
tha way is the cool- 
water, no hard- 
rubbing, time-sav¬ 
ing way. For the 
weekly washing, 
for housecleaning, 
scouring greasy 
pots and pans, 
making china and 
glassware glisten, 
there is nothing so 
good as Fels-Nap- 
tha Soap in cool or 
lukewarm water. 
Full directions 
on the red and 
green wrapper. 
Better buy it by the carton or box. 
