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tt'KCEC RURAU NEW-YORKER 
Woman and the Home 
From Day to Day 
A Dakota Wheat Field. 
Like liquid gold the wheat field lies, 
A marvel of yellow and russet and 
green, 
That ripples and runs, that floats and 
flies, 
With subtle shadows the change, the 
sheen 
That plays in the golden hair of a girl— 
A ripple of amber—a flare 
Of light sweeping after—a curl 
In the hollows like swirling feet 
Of fairy waltzers, the colors run 
To the western sun 
Through the deeps of the ripening wheat. 
Proud as the flcckless, soaring sky, 
Mysterious, fair as the moon-led sea. 
The vast plain flames on the dazzled eye 
Under the fierce sun*s alchemy. 
The slow hawk stoops 
To his prey in the deeps; 
The sunflower droops 
To the lazy wave; the wind sleeps. 
Then all in dazzling links and loops, 
A riot of shadow and shine, 
A glory of olive and amber and wine, 
To the westering sun the colors run 
Through the deeps of the ripening 
wheat. 
O glorious land! My western land 
Outspread beneath the setting sun. 
Once more amid your swells I stand. 
And cross youi sod lands, dry and dun, 
I hear the jocund calls of men 
Who sweep amid the ripened grain 
With swift, stern reapers, once again. 
The evening splendor floods the plain. 
The cricket’s chime 
Makes pauseless rhyme, 
And toward the sun 
The splendid colors romp and run 
Before the wind’s feet 
In the wheat. 
—Hamlin Garland. 
* 
H ERE is a most delicious sherbet or 
fruit punch : To a pint of red cur¬ 
rant juice add the juice of five oranges, 
three lemons, and a can of grated pine¬ 
apple. Add cold water enough to dilute 
to proper strength, sweeten to taste and 
serve iced. Another delicious beverage is 
pineapple lemonade. Pare a pineapple, 
removing the eyes, and shred it fine. Put 
in a bowl, and add the juice of three 
lemons. Boil a pound of sugar in a pint 
of water, removing the scum; pour this 
syrup over the fruit, and let it stand two 
hours. Then dilute the mixture with 
water, and serve iced, straining if pre¬ 
ferred. 
* 
M ANY of our readers in this State 
will, of course, have that bulletin 
on “Attic Dust and Treasures,” issued 
in the Farm Home Course from Cornell. 
One of the questions asked in the 
discussion paper is, “Is your attic 
warm and dry enough to work in during 
the Spring, and cool enough to read and 
work in during the Summer?” There 
are, of course, attics that answer this 
description, yet we fear that they are not 
common. A great many attics are un¬ 
comfortable to work in at any season, be¬ 
cause of poor light or ventilation. How¬ 
ever, two questions are asked in this dis¬ 
cussion paper that give ample food for 
thought. These are as follows: 
Would you like to aid in developing in 
your home community or town some by¬ 
industry that farmers’ wives and daugh¬ 
ters could undertake in addition to their 
regular work, doing this new work so 
well that it could be marketed as is the 
lace, embroidery, and weaving made by 
women of Deerfield, Massachusetts, of 
Battle Harbor, Labrador, and of various 
parts of Denmark and Ireland? 
Would th<~ women and the young 
girls of your community or of your club 
enjoy working as women used to work in 
the colonial quilting bees and corn-husk¬ 
ing parties on some joint production of 
your handicraft that would have a market 
value if properly done? 
Those two questions seem to offer a 
very live subject for discussion among 
rural women. 
* 
A POPULAR joke, which contained a 
sound moral, represented the doc¬ 
tor’s wife asking him why he must hurry 
so excessively when he received a call 
from Mrs. Brown. “It isn’t safe to de¬ 
lay,” explained the doctor; “she’s got a 
book on ‘What to Do Before the Doctor 
Comes,’ and if I don’t hurry she’ll do it!” 
We cannot appreciate this without seeing 
something of the danger that comes from 
indiscriminate dosing. Common-sense 
care of the sick, without professional aid, 
has helped many of us over hard places. 
On the other hand, a recent case came 
under observation where a neuritis pa¬ 
tient, sleepless from constant pain, was 
advised by a friend to take a well-adver¬ 
tized proprietary remedy. The patient 
•did so, without consulting the doctor who 
had treated her, and found that the med¬ 
icine made her sleep comfortably, uncon¬ 
scious of her pain. After a week or so 
she told her doctor of the relief she en¬ 
joyed, to learn from him that she was 
taking a dangerous habit-forming drug, 
under the mask of curative medicine. Of 
course, she discarded the cure at once, 
and being a strong-minded woman she 
is not likely to lapse from her decision, 
but think how easily a person of weak 
will might be led away by such a medi¬ 
cal wolf in sheep’s clothing! One can 
learn much of this danger from a Far¬ 
mers’ Bulletin published a few years ago 
by the Department of Agriculture at 
Washington, termed “Habit-Forming 
Drugs.” 
Seen in New York Shops. 
WONDERFUL evening dress for 
Summer resort wear was cerise 
taffeta veiled with a flounced accordion- 
pleated tunic of cerise tulle. The bodice 
was a low-cut surplice shape draped with 
tulle, and the deep opening of the neck 
was edged with a garland of silver roses, 
and little silver roses outlined the edge 
of the narrow taffeta girdle. 
A pretty collar of organdie was of the 
flaring stand-up shape, attached to a plain 
vestee of the same material. Both collar 
and vestee were edged with a hemstitched 
band of maize-colored linen, and the ves¬ 
tee was fastened with two maize-colored 
frogs. A little black moire tie was worn 
with it. Such a collar and vestee gives 
a smart look to a simple linen dress, and 
can be adapted in any color combination 
desired. 
Victoria cases are little leather-covered 
boxes, of varying dimensions, usually four 
to six inches. The original forms opened 
with a fall-down top like a square kit 
bag; others open like a miniature suit¬ 
case. The little case is fitted with purse, 
scent bottle, mirror, powder box, comb, 
etc., leaving a little space in the center 
for a handkerchief. There is a strap 
handle at the top for carrying. These 
little cases are carried in place of a hand¬ 
bag, and are very smart. The first came 
over from England, but they are now 
made here, and cost from about $2 at a 
department store to any price the pur¬ 
chaser may wish to pay. There is a great 
variety in color and style. They are often 
called “party cases” or “beauty boxes,” 
but the importers call them victorias. 
Wrist watches for men sound like 
effeminate luxury to unaccustomed ears, 
but in reality they are a useful conven¬ 
ience, being made for horsemen in the 
hunting field, who tvould find it difficult 
to get at a watch worn in the ordinary 
manner. Wrist . watches mounted in 
leather, of the utility type, cost about 
$6, while those for women’s wear in gold, 
silver and platinum setting go up to im¬ 
posing prices. The leather-set watch 
with a wrist strap is made for women as 
well as men, and is especially convenient 
when traveling or shopping. 
Some of the prettiest hatpins to wear 
with the all-white hats are rhinestones 
set in silver in a mounting of white 
enamel; they cost from 50 to 95 cents. 
The heads are small, like all present hat¬ 
pins of good style. 
Leatherette gloves are a new fabric 
make giving a very close Imitation of doe¬ 
skin, white outside, yellow inside. They 
are cut as carefully ns doeskin, with 
pique outer seams, in a mousquetaire 
gauntlet shape, tightened at the wrist by 
a strap passing through a slide. They are 
very smart-looking, and are washed more 
easily than doeskin or chamois; they 
must be washed with cold water, and laid 
flat, not hung up to dry. They are heavy 
enough for Winter as well as Summer 
weal-, and cost $1 and .$1.50 a pair. 
Outing garments for women are sold 
by dealers in sporting goods. Very prac¬ 
tical and inexpensive suits are made of 
olive-colored khaki. A Norfolk coat of 
this style is $3; a plain skirt with two 
pockets, $3; divided skirt, with buttoned 
panel in front, suitable for riding, cycling 
or rough walking, $4; bloomers to match, 
$2; leggings, $1. The same models, 
slightly more expensive, are made in 
cravenetted waterproof; in this material 
the coat costs $5; plain skirt, $5; di¬ 
vided skirt, $6; bloomers, $3, and leg¬ 
gings, $1.50. 
Children’s Ivewpie handkerchiefs are 
a quaint little fancy; they are of fine 
linen printed in colors with a fancy bor¬ 
der and a Ivewpie in the corner. A box 
of three costs 24 cents. 
The Rural Patterns. 
When ordering patterns give number 
and size of pattern desired. Price of each 
pattern 10 cents. 
8093, misses’ surplice blouse. Cut in 
sizes 10 and IS years. Size 16 requires 
2 1 / £ yards of 30-inch material % yard 
27 inches wide for collar, chemisette and 
cuffs. S203, misses’ middy blouse. Cut 
in sizes 14, 10 and IS years. Size 16 re¬ 
quires 2% yards of 30-inch material, with 
% yard 27 inches for trimming. S183, 
ladies’ one-piece peg-top skirt. Cut in 
sizes 22 to 32 waist. Size 28 requires 
2% yards of 36-inch material. 8095, 
child’s dress. Cut in sizes 2, 4 and 6 
years. Size 4 requires 2yards of 30- 
inch material. 8180, child’s dress. Cut 
in sizes 6 months, 1 and 2 years. Size 2 
years requires 1% yards of 36-inch mate¬ 
rial. 
7325, ladies’ five-gored petticoat. Cut 
in sizes 22 to 32 waist measure. Size 2S 
requires 3 % yards of 36-inch material. 
S128, misses’ corset cover. Cut in sizes 
10 and 18 years. Size 10 requires 1 yard 
of 30-inch material with 2yards of 
beading and 3 yards of edging. 7944, la¬ 
dies’ one-piece nightgown. Cut in sizes 
34 to 44 bust measure. Size 38 requires 
3 % yards of 36-inch material. 7872, la¬ 
dies’ gathered blouse with square yoke. 
Cut in sizes 34 to 42 bust measure. Size 
38 requires 2 y 2 yards of 30-incli material 
with % yard 27 inches for collar and 
cuffs. 7588, ladies’ shirt waist or blouse. 
Cut in sizes 34 to 40 bust measure. Size 
August 1, 
36 requires 2% yards of 36-inch mate¬ 
rial with % yard 27 inches for collar and 
cuffs. 
Vermont Olives. 
Some time ago you gave a recipe for 
preparing green tomatoes so that they 
resembled olives. Will you repeat this? 
H. M. 
Take a bushel of green and half ripe 
tomatoes, wash clean, then pack in big 
jar or tub, using five pounds fine salt 
and one-half pound whole mixed spices. 
Weight down and cover with clear cold 
water. In two weeks they are fit to 
use, and will keep a year if kept under 
the pickle. They are used without 
further fixing, and you will find them a 
fine flavor of olives, but rather better and 
immensely cheaper, costing less than five 
cents a quart. The little plum or fig 
tomatoes are a nice size for using in this 
way. 
Buttermilk Food. 
This is a sure and simple remedy for 
indigestion and dyspepsia. If you have 
any trouble with your stomach you would 
better try it. Put yourself on a strict 
diet of this food and stick to it, and you 
will be cured. It is also good for babies, 
especially “bottle babies” with whom 
cow’s milk and the prepared foods do not 
seem to agree. Let this food take the 
place of all others and they will soon 
laugh and grow fat. 
Buttermilk Food.—Five cups fresh 
buttermilk; 3% tablespoonfuls cane 
sugar; 2% tablespoonfuls flour, browned. 
Mix the flour with a little of the milk 
as for gravy, mix all together, place on 
the stove and stir constantly until it has 
boiled three minutes. Keep in a glass 
jar in a cool place. 
Barley Water.—Three even dessert¬ 
spoonfuls of barley flour, a pinch of salt 
Dissolve in a little water as for starch, 
then add five cups of boiling water. Keep 
in a glass jar in a cool place. Pearl bar¬ 
ley boiled three hours and strained may 
be used in place of the barley flour. 
When ready to use mix the two ingre¬ 
dients, amount depending upon age. To 
start with use more barley water than 
buttermilk, but gradually decrease 
amount of barley water and increase but¬ 
termilk. “Grown-ups” should take it 
quite hot with a teaspoon, do not drink 
it. e. M. s. 
A Few Good Sandwiches. 
AUSAGE Surprise.—Fry some nice 
pork sausage to a delicate brown; 
drain, chop fine, then mix with enough 
smooth tart apple sauce to make a 
paste. Season with salt and pepper, and 
spread between thin buttered bread. 
Cream Cheese and Liver.—Boil three 
chicken livers, then chop very fine with 
a small onion, one small pickle, three 
olives and a little green pepper. Add an 
equal bulk of cream cheese, season with 
celery salt and make into sandwiches 
with thin slices of rye bread. 
Salad Sandwich.—Chop very fine two 
cucumbers, six green onions, six radishes 
and one mint leaf. Let it stand (mari¬ 
nate) in French dressing one hour. 
Drain carefully, then spread on white 
bread, add mayonnaise and make into 
neat sandwiches. 
Salmon Sandwiches.—Drain canned 
salmon, flake carefully, x-emoving skin 
and bone, then add tartar sauce to make 
a spreading paste, and make up with 
white bi - ead. Tartar sauce is made like 
ordinary mayonnaise, but after stii-ring 
is finished one tablespoonful onion juice, 
one tablespoonful chopped capers and 
the same of chopped cucumber pickles 
are added to a two-egg mixing of mayon¬ 
naise. Chopped nasturtium pods may be 
used in place of the capers. This sauce 
is excellent with fish, or with cold jellied 
meat. 
Cheese and Apple.—Mix half a ci-eam 
cheese with one-third cup of tart apple 
sauce. Add chopped nuts if desired, and 
make into sandwiches with white bread. 
Cheese and Horseradish.—Mix half a 
cup of grated cheese with half a cup of 
stiff apple sauce, and a tablespoonful of 
grated horseradish. Moisten with cream, 
either sweet or sour, season with salt 
and make up with graham bread. 
Cheese and Pineapple.—Mix equal 
quantities of shredded pineapple and 
cream cheese, season with salt, pepper 
and lemon juice, and make up with white 
bread. 
