THE RURAL NEW-YORKER 
1523 
Stove Comfort in the Home 
Hunger makes us cross as well as 
weak. Darkness give us quiet. But 
cold robs us of every vestige of comfort, 
of initiative, of content, so Fall is none 
too early to look after the means for 
warmth. 
As it is axiomatic that no house should 
he larger than can be heated, even in the 
coldest weather, for at least a part of 
each day, so it follows that to attain 
the highest degree of efficiency in the 
family and in the house itself, a moder¬ 
ate warmth should be maintained all the 
time. How? And how, with the least 
expenditure of time, strength, and 
money? Coal is heavy, and dirty; it 
requires two “liftings” for every stove—- 
the putting in, before heat can be devel¬ 
oped from it; and the carrying out after 
it has been reduced to cinders, clinkers, 
and ashes; and each lifting takes time—• 
to clean up after—and strength for the 
process. Wood is easier to manage, re¬ 
quires less of the housewife’s time and 
energy' hut in most sections is too ex¬ 
pensive. 
Kerosene, however, is coming more and 
more into use as a fuel, as other illum¬ 
inating agents crowd it to one side for 
that purpose—and I like it for both! 
A “portable” oil stove, that holds a gal¬ 
lon of oil and radiates blessed, life-giv¬ 
ing warmth, will heat a large room, with 
fair comfort, for one day, with each gal¬ 
lon of oil used—and can be carried from 
room to room as needed. The top, too, is 
a good place on which to make the cof¬ 
fee, or toast, or oyster stew, while you 
sit at table in a dining room that would 
be cheerless without its generous help. 
I have seen more than one coal stove, 
which had become too shabby after years 
of a more or less “continuous perform¬ 
ance”—do duty in the cellar or base¬ 
ment, as a “heater” for the living room, 
dining room, and hall, by the use of tin 
pipes, iron registers, and a “jacket” of 
sheet-iron almost surrounding it, at a 
distance of about a foot from the stove, 
and resting on iron braces of inverted 
“Y” shape, to which it was fastened. 
The braces lift the jacket a foot or more 
from the floor, providing a “current” for 
circulation; and it acts as a radiator, 
carrying the heat to the floor above— 
and one reason why I have quarreled 
with the coal-stove in its natural place 
is because it did not warm the floor of 
the room where it stood. This jacket 
should be open in front to permit coal to 
be put in the stove. 
The good old kitchen stove, or range, 
is seldom used to half its capacity, even 
when congested by an over-plus of “fod¬ 
der”—because it is usually misplaced, 
often against an outside wall, heating 
only the kitchen and much good heat go¬ 
ing to waste, when it should heat at 
least two other rooms, and might heat 
three, if they are properly located—a 
bedroom above the kitchen, by means of 
a double register; a bedroom opening out 
of the kitchen, on the side opposite the 
stove; and the dining room, by having 
the stove set into a wall—opening be¬ 
tween the two rooms—the wall fitted 
closely about the stove, so that odors need 
not permeate, from the cooking. A pipe 
may he made to follow across the dining 
room, also, or diagonally, if you choose, 
near the ceiling, connecting (through the 
wall) with the kitchen pipe, for addition¬ 
al heat. A pipe, too, may carry to the 
room above, with a single register in¬ 
stead of a double one, and will give more 
heat, especially if that pipe has a radi¬ 
ator of sheet iron, like the one down in 
the cellar, only this does not need to be 
open for the admission of fuel. 
I like the old-fashioned furnace; and 
one for coal can be installed for any¬ 
where from $50 to $100, perhaps for 
about the same for wood, the old-fash¬ 
ioned logs that were used in my child¬ 
hood burning to a famous bed of coals 
that was just the place to pop corn, bake 
beans, or make the most delicious toast.! 
Remembering that, one of the first 
things that I did when I acquired my 
first farm was to go hunting all over the 
city for an old-fashioned open-grate 
“Franklin” stove, that I could have set 
up in the middle of the living-room, 
where I issued notice that whoever at¬ 
tempted to haul it down, under any pre¬ 
text, at any time, would be in personal 
peril! I wanted a place in which a fire 
could be made in July or August if need 
be; so, when a dull or a damp day came, 
or a chill morning or frosty evening, we 
had a wood fire in the grate—and when 
the bed of coals was ready, we popped 
corn or threw on a great handful of the 
big cones that had dropped from the 
two “sentinel” pine trees at the gate. 
Oh, the fragrance, the comfort, the story 
telling, with popped corn, hickory nuts, 
or molasses candy, or all three! At times 
we only needed a “cob” fire to reduce the 
unpleasant chill to the “lowest common 
denominator” of real home comfort. 
A big lamp, set in a deep tin boiler, 
has been used on the floor of a room 
without other heat, affording temporary 
comfort which is increased by an inverted 
tin steamer, over the chimney top, this 
acting as a radiator. 
Provide heat, then, and light, if you 
have to sacrifice—well, almost everything 
except a bathroom. Of that, more anon 
Embroidery Designs 
Some very pretty little novelties are here 
illustrated. The embroidery on the button 
bag calls for eyeletting slits for draw- 
strings and outlining letters. The scissors 
case is for outline and buttonhole stitch, 
the baby clothes rack for outline and satin 
stitch. For the pincushion the buttonhole, 
eyelet, outline and satin stitch are employed 
and the powder puff or coin purse is for but¬ 
tonhole, satin and outline stitch. The shop¬ 
per’s or party bag is for outline embroidery 
with the slits for drawstrings eyeletted. 
No. 334 —Button Bag. Stamped on tan 
duster cloth. Price, including mercerized 
floss and silk cable cord for drawstrings, 20 
cents. 
No. 299 —Baby Clothes Rack. Stamped on 
imported, white ombroideiy fabric. Price 
with mercerized floss and silk cable cord for 
hanging, 30 cents. 
No. 363 —Powder Puff or Coin Purse. 
Stamped on round thread, white Irish linen. 
Price with mercerized floss, 15 cents. 
No. 366 —Scissors Case. Stamped on tan 
art linen. Price with mercerized floss and 
one yard silk ribbon, 20 cents. 
No. 346 —Pin Cushion. Stamped on white, 
lightweight linen. Price with mercerized 
floss, 35 cents. 
No. 335 —Shopper’s or Party Bag. Stamp¬ 
ed on imported white embroidery fabric. 
Price, including mercerized floss and cable 
cord for drawstrings, 25 cents. 
—for one can be had and should be in 
every farmhouse, even if it has not all 
the concomitants of stationary tub, lav¬ 
atory, and modern plumbing; and even 
these are not impossible, where really de¬ 
sired. LUCY A. YEN'DES. 
Blood Pudding 
About three or four years ago I saw 
a recipe for blood pudding in The R. 
N.-Y. and have lost it. Would you 
please reprint it? MRS. w. G. 
Catch the blood of a pig, to each quart 
add a large teaspoonful of salt, and stir 
without ceasing until the blood is cold. 
Simmer half a pint of crushed oats, or 
oat flakes, in just enough water to make 
them tender, but not thin. For each 
quart of blood prepare one pound of 
fresh pork fat (any of the inside fat) 
chopping fine, one-half cupful bread 
crumbs, one tablespoonful chopped sage, 
one teaspoon ful chopped thyme, three 
drachms each allspice, salt and pepper, 
and one teacupful cream. When the blood 
is cold strain through a sieve, add the 
chopped fat and bread crumbs, then the 
oats, and last the cream and seasoning. 
Put in large sausage skins, tie in links 
nine inches long, boil gently, then take 
out of the water and prick; store in a 
cold place. 
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much to keep on hand for the 
table, her cooking and preserving, 
and the home candy making. 
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Corn Products Refining Company 
Dept. 204 New York P. O. Box 161 
