1014. 
THE RURAL NEW-YORKER 
821 
Seen in New York Shops. 
J UST about the time some reformer de¬ 
cides that a certain fashion is ridicu¬ 
lous or immodest, and proceeds to de¬ 
nounce it, the intangible authority that 
decides our fashions moves on to some¬ 
thing else. We still see references to 
slit skirts, but the skirts themselves have 
disappeared from the smart shops, and 
from up-to-date wearers. Extreme styles 
that are ugly or absurd rarely have any 
large following, except among those 
whose taste is for the bizarre and sen¬ 
sational. The next style to shock the 
conservative will doubtless be the pull¬ 
back bustle effect, which is foreshadowed 
by up-and-down fan-like ruffles on the 
back of some new gowns. However, the 
reign of this style is disputed by the long 
straight Cossack tunic, which is pretty 
and graceful. Some of the frilled “bus¬ 
tles” appearing look very much like the 
costume of the early eighties. 
Sailor hats this season are rather nar¬ 
row in the brim, and usually trimmed; 
the plain sailor is little worn except by 
young girls. A favorite style is of fine 
white straw, trimmed with flaring little 
black Mercury wings on each side, and a 
band of glossy black ribbon. Some of 
them are trimmed with patent leather 
bands and shiny black cherries. White 
chip hats with black trimming are very 
smart. A traveling sailor hat was cov¬ 
ered with black and white checked cash- 
mere, the under side of the brim being 
faced with black straw, while the only 
trimming was a black and white wing 
standing up in front. One very hand¬ 
some hat seen was of white horsehair, 
with a square crown and narrow brim 
slightly rolled at the side; it was 
trimmed with six large black velvet flow¬ 
ers. like four-petaled roses, placed around 
the crown nearly at the top. 
Rhubarb pink is one of the new colors 
seen in waists, and in fabrics for evening 
dresses. It is just the glowing tender 
shade of the young rhubarb stalks. 
A separate skirt of white eponge had 
a flaring tunic longer at the back of 
plaid, the tunic fastened down the front 
with jade buttons. It was to be worn with 
white waists. Colored linen waists with 
white skirts are among the newer ideas; 
the linen is pink, bright red. jade green, 
blue or canary yellow, with flaring collar 
and cuffs of white. The effect, above a 
white skirt, is rather odd. 
Fashionable baby clothes are simpler 
than ever in design, but are made expen¬ 
sive by beautiful hand sewing and fine¬ 
ness of material. A pretty model was 
fine batiste in the bishop shape, sleeves 
and skirt all in one. There was a little 
smocked yoke in both front and back, 
sleeves and neck were edged with narrow 
lace, real Valenciennes, and the little 
gown fastened in the back with two tiny 
pearl buttons. Smocking is used a good 
deal in babies’ frocks, and also appears 
in the blouses and tunic skirts of their 
elders. Another fine little robe is trim¬ 
med with hand-made tucks, very fine 
featherstitching and French knots; the 
front is laid in fine tucks, with feather¬ 
stitching and knots between, while the 
back had two box pleats, one on each 
side of the closing. The French knots 
are very pretty, but we do not like them 
on babies’ frocks, for the knot might 
easily get into a place where it would 
cause discomfort to the tender flesh. We 
like the new babies’ bands, made of fine 
silk and wool. They are like low-neck 
shirts, with straps over the shoulders, 
buttoned in the front. 
Accordion, box and fine knife pleatings 
are used to make long tunics of thin ma¬ 
terials. A gown of canary yellow crepe 
de chine had both waist and tunic of 
half-inch box pleats, the narrow under¬ 
skirt of the same material being entire¬ 
ly plain. A crush girdle of black glazed 
taffeta was finished with a large butter¬ 
fly bow in front. Another gown was 
white ert?pe de chine, the tunic half-inch 
knife pleats, and the underskirt Roman 
striped silk blue, pink and black pre¬ 
dominating, the stripes going round, in¬ 
stead of up and down. The waist was 
a sort of kimono drapery of the striped 
silk over a blouse of the white crape, 
with a butterfly sash of the silk in the 
back. Some striped voiles made in a 
similar style were not pleated, but had 
the long tunic with the stripes going up 
and down, the underskirt with the stripes 
going around, and a loose kimono blouse. 
A wide girdle of suede finished the dress; 
one in which the stripes were a soft shade 
of yellow had a belt of dull old blue, 
while another dress, with brown and 
fawn predominating, was belted with olive 
green. 
In a Vermont Door-yard. 
I T was early in the morning when an 
excited girl of twelve came rushing 
to me. “Oh! I just saw two birds flying 
and fighting! They were orange and 
black and yellow!” Her news was all 
exclamation points, and she was breath¬ 
less, but her birds were not hard to guess, 
for an oriole had been calling and sing¬ 
ing for days, about the house. Of course, 
she had seen two males quarreling. 
This girl belongs to a Junior Audubon 
class, and is learning to be always on the 
watch for new birds. A few days ago, 
she had seen a tiny chebec (the least fly¬ 
catcher) that another girl had found 
dead, so now she was interested in a 
bird of the same kind, that is continually 
after flying insects in our yard. As quick 
as a flash he is. and always hungry. He 
comes close to our windows, and does 
not mind our presence. He and his mate 
have pre-empted a maple in the middle 
of our lawn, and woe to the small bird 
that approaches it! Now, while the 
girl watched, one of these chebecs went 
to the maple, with a string in its beak, 
and after gathering it up a bit. flew up 
to the partially-made nest, in the upright 
forking branches, thus showing the girl 
how it is constructed. We gave some 
attention to the bluebirds that have a 
nest in a box made of old shingles, and 
attached to the side of the house, and 
suddenly the quarreling orioles dashed 
past us in a vivid flash of color. Later 
one of them sang. The bright and in¬ 
terested girl was learning a good deal. 
But there was still more to learn. A tiny 
bird with a short, notched tail, spoke 
from the Porter tree, and at once I was 
excited, for surely that was a voice that 
I knew, but had not heard for a year. 
We moved around, until we could see 
that the little fellow was all stripes, and 
by that, and the slightly fretful call, I 
knew it was a pine siskin, an irregular 
Winter visitor, now on his way to the 
far North for the Summer, having win¬ 
tered south of us. The girl had a good 
look, and she will remember, and she will 
not forget that this is a cousin of the 
goldfinch that she had recently seen. 
A robin was gathering dead grass by 
the billful, and taking it to a neighbor’s 
maple. The girl had learned how a robin 
forms its nest of mud and grasses, so now 
she watched this one. Then she inquired 
if I had lately seen the robin with one 
foot. Sometime ago, a robin was seen 
hanging head-downward, suspended by a 
string tangled about the branch and its 
leg. When the neighbors had rescued it 
'the leg was found to be broken off, held 
only by the skin, which was stripped 
from the bone in a dreadful way. This 
was cut and after some hours the bird 
was allowed to go. as it fought so hard to 
get out. It was seen to grow strong and 
able to provide for itself, in the follow¬ 
ing days, but we decided that if we put 
out strings for nesting birds, we would 
make them short. 
There were more birds to see—the fear¬ 
less little chipping sparrows, a goldfinch, 
and later, a yellow-throated vireo and a 
white-crowned sparrow, but the girl must 
go to school, so she hurried away, but her 
mates will hear what she learned in the 
door-yard, and they will want to *ee what 
she saw. 
Our boys and girls are finding the 
study of birds extremely interesting. 
What a wholesome study it is! I wish 
all the children of the farms, villages and 
cities could be taught to see what there 
is to see of bird-life. There is no more 
innocent pleasure, and both chilren and 
birds would be benefited. E. F. M. 
Cooking for Diabetics. 
A. W. G. asks for recipes for diabetic 
cookery. I have a diabetic patient in 
the family, and have a list of foods pre¬ 
pared by a good physician. All kinds of 
meat (not liver) fish and eggs cooked 
in any way; gluten bread (but I make 
muffins and griddle cakes from the flour 
with baking powder and an egg). For 
vegetables, lettuce, celery, spinach, 
onions, cabbage and cauliflower, string 
beans; apples sour, oranges sour, and 
grapefruit; also all nuts but peanuts and 
chestnuts. He has tea and coffee weak, 
the cup half filled with hot milk. He has 
saccharin tablets for sweetening (there 
are several makes) ; one tablet will 
sweeten a cup of coffee. I make custards 
and coffee and lemon or orange jelly, 
with thi’ee or four tablets to a pint of 
milk or jelly, they dissolve quickly in the 
hot milk or liquid. Cocoanut can be 
added to the custard for a change. This 
diet is varied enough for anyone I think. 
F. B. T. 
I was on a diabetic diet for nearly a 
year. The order was to cut out starch 
and sugar, and at first it seemed as if 
that cut out nearly everything. At least 
I got quite thin and well. 
I purchased a certain brand of gluten 
flour and made a “lazy biscuit”: Two 
measuring cups of gluten flour; two 
tablespoonfuls lard; two teaspoonfuls 
baking powder; a little salt. Mix with 
milk or water; stir and put in pattypans. 
This amount makes eight nice biscuits. 
I ate all the fruit I could and tried 
to follow the following: 
MAY TAKE. 
Soups or broths of beef, chicken, mut¬ 
ton, veal, oysters, clams, terrapin or tur¬ 
tle (not thickened with any farinaceous 
substances), beef tea. 
Shell fish and all kinds of fish, fresh, 
salted, dried, pickled or otherwise pre¬ 
served (no dressing containing flour). 
Eggs in any way most acceptable. 
Fat beef, mutton, ham or bacon, poul- ! 
try, sweetbreads, calf’s head, sausage, i 
kidneys, pig’s feet, tongue, tripe, game j 
(all cooked free of flour, potatoes, bread I 
or crackers). 
Gluten porridge, gluten bread, gluten 
gems, gluten biscuits, gluten wafers, glu¬ 
ten griddle cakes, almond bread or cakes, j 
bran bread or cakes. 
String beans, spinach, beet-tops, chic¬ 
ory, kale, lettuce plain or dressed with 
oil and vinegar, cucumbers, onions, to¬ 
matoes, mushrooms, asparagus, oyster 
plant, celery, dandelions, cresses, radish¬ 
es, pickles, olives. 
Custards, jellies, creams (without 
sugar), walnuts, almonds, filberts, Brazil 
nuts, cocoanuts, pecans. 
Tea or coffee (without sugar), pure 
water, peptonized milk. 
MUST NOT TAKE. 
Liver, sugars, sweets or starches of 
any kind, wheaten bread or biscuits, corn 
bread, oatmeal, barley, rice, rye bread, 
arrowroot, sago, macaroni, tapioca, ver¬ 
micelli, potatoes, parsnips, beets, turnips, 
peas, carrots, melons, fruits, puddings, 
pastry, pies, ices, honey, jams, sweet or 
sparkling wines, cordials, cider, porter 
lager, chestnuts, peanuts. 
I have read that an ideal treatment for 
diabetes is that of Dr. Guelpa of Paris. 
He advocates a three-day fast, accompan¬ 
ied by a bottle of Huuyadi Water each 
day of the fast. They say by the end 
of the third day, all signs of the disease 
have disappeared, in practically every 
case. mbs. l. 
The race is divided into two classes— 
those who go ahead and do something 
and those who sit still and inquire “Why 
wasn’t it done the other way?”—Oliver 
Wendell Holmes. 
Victrola IV, $15 
Other styles $25 to $200 
Dancing* is de- 
lig-litful to the 
music o f the 
Victrola. 
The newest Tangos, Turkey 
Trots, One Steps, and other 
dance numbers. 
Hear them at any Victor dealer’s. 
Write to us for catalogs. 
Victor Talking 
Machine Company 
Camden, N. J. 
Berliner Gramophone Co.. 
Montre.il. Canadian Distributors 
A Cake 
for 12c 
Baked in a 
Mix r A cup suga* 
and Vi cup butter. 
Add 1 beaten egg-. 
Mix and sift \ l A cups 
flour and 2 tea¬ 
spoons baking pow¬ 
der. Add alternately 
with ]4 cup milk to 
first mixture. Bate 
30 minutes. 
“ Wear- Ever ” 
ALUMINUM CAKE PAN 
“Wear-Ever” Aluminum Cake Pans bake good i 
cakes because they bake quickly and evenly on all 
sides at once. 
“Wear-Ever” Utensils are solid metal—cannot 
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Replace utensils that wear out 
with utensils that “Wear-Ever” 
Send for our new folder, "Delicious Cale Recipes" 
mailed free upon request. 
WANTFD- Men to demonstrate and sell “Wear- 
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furnish security will be considered. 
The Aluminum Cooking Utensil Co. 
Dept. 53 New Kensington, Pa., or 
Northern Aluminum Co.. Ltd., Toronto, Ontario 
Send prepaid 1-qt. "Wear-Ever” Stewpan. Enclos¬ 
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Sold by dealers, or 
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20 
