JJhe RURAL NEW-YORKER 
777 
(lemantls the opening of direct stove 
draughts or dampers with a great loss of 
good heat, aside from the annoyance, if 
not danger from coal gas, and necessity 
of open-door ventilation with a loss of 
goo<l fuel to restore the loss of heat 
caused by a badly placed or protected 
chimney. 
All chimneys should have a deep base 
below the stovepipe holes, to catch the 
fine ashes that are carried and dropped 
therein, between the Spring and Fall 
stovepipe and chimney cleaning times. 
Stovepipes should be safely placed and 
firmly located within the chimney holes, 
with no danger of being shoved in and 
against the opposite side of the chimney, 
shutting off the free draught of gas or 
smoke. There should be a free passage 
for heat from the fire-box to the base of 
stoves—kept open by frequent cleaning 
to ensure open heat and perfect heating 
stove heat without gas and loss of fuel. 
With clean stoves and mechanical 
know’ledge of the dampers, the conserva¬ 
tion of the fuel supply will devolve en¬ 
tirely upon the good judgment of the 
housewife and her ability to make the 
most of such fuel as .she has from day to 
day, by timely adjusting of her laundry 
work and her cookery methods—utilizing 
a baking heat for baking, and checking 
a baking heat for boiling; taking advan¬ 
tage of well-seasoned hard wood for bak¬ 
ing. a mixture of good and inferior wood 
for long boiling, and of the large amount 
of small pieces of various kinds of fuel 
to be found about most fann buildings, for 
a light quick fire in warm weather—a 
regular clean-up fire. With coal, noth¬ 
ing but clean coal should ever be placed 
directly on the red coals, but when bak¬ 
ing, if coal must be added, open the nar¬ 
row front door and add a little light 
wood, chips, corncobs or a billet of waste 
paper, which will yield heat sufficient to 
warm the fresh coal up to the degree of 
combustion. Even a little bonfire in 
the ashpan will help to heat freshly- 
added coal, for coal must be heated be¬ 
fore it can become ignited and yield heat, 
t’oal can be heated directly on the stove 
top and turned therein. 
Water boils at 212 degrees Fah. To 
make water boil violently is a waste of 
both water and fuel, without any gain in 
degrees of heat. Potatoes boiled too rap¬ 
idly are broken on the surface, hard in the 
center and not sufficiently cooked—wasted 
water, potatoes and fuel. When food 
reaches the boiling degree it can be kept 
boiling with a checked fire; and a large 
amount of slow cookery, double boiling or 
direct, can be done with the checked coal 
fire during afternoons, with superior 
cookery results, in tenderness and fine 
flavors, thereby developed, and with a 
great saving in forenoon cookery. 
To make the most of fuel when heating 
a bake-oven, never add cold water to the 
water tank; or have a large amount of 
cold water heating upon the stove; or 
even a stove-cover removed and a kettle 
of boiling food set directly .on the fire, 
all of which takes a perceptible amount 
of heat during its journey from the fire¬ 
box to the oven, whei’e all the heat pos¬ 
sible is required from the least possible 
amount of baking fuel, and only a little 
wasted when opening and closing the 
oven door. Two soft holders are a help, 
one for the right hand for the door, and 
one for the left hand for the hot dish— 
mutual helpers. Utilizing the hot oven is 
to have your wood ready when your oven 
is ready. 
To get the best results fi'om coal in a 
heating stove requires a clean stove, and 
methodical attention. It is better first to 
clear the grate by draining the dump and 
then shake, than the reverse. Grates of 
both the kitchen range and the heating 
stoves should never be turned v't :'''kl,y or 
manipulated with force, but wuu ^reat 
carefulness, and in case of a staiiCv, „rate 
open the door to the a.shpau and with the 
fingers of the left hand try to find the 
piece of coal causing the trouble instead 
of trying to crush it, and thereby takine 
chances with fire falling to the ashpan 
or a broken grate—loss of fire and possi¬ 
bly a good grate, and the opportunity * 
conserve both present heat and the fuel 
supply. MEDORA CORBETT. 
Preserving Strawberries 
On page 680 I noticed the request of 
V, R. for methods of putting up straw¬ 
berries, We have a large bed, and I both 
preserve and can quarts of the delicious 
berry each year. For preserves I pro¬ 
ceed as follows: Put one cup berries and 
one cup sugar in the preserving kettle and 
stir lightly to prevent sugar burning, but 
try not to mash the berries. Let come to 
the boil and boil rapidly for nine min¬ 
utes. Remove from the fire and pour in 
glasses, as soon as cool. The secret of 
good color and delicate flavor with these 
cover, all ready to fall back into the fruit. 
The following method, the result of the 
writer's personal experience, is recom¬ 
mended for strawberries and all other 
small fruits, and gives the least possible 
trouble. It is especially nice for selected 
currants, yielding a tender, plump berry 
imbedded in jelly. After washing select¬ 
ed fruit by lifting it from one dish of 
water to another, let drain thoroughly, 
and for each measure rounded full of 
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The Centerpiece, No. 372, Is for cross-stitch embroidery in color. In beginning the em¬ 
broidery, start at a point on the wreath showing a cluster of three rosettes, and on the 
larger of the three make the two outside rows of crosses in a darker shade of rose, also two 
crosses advancing from each outside corner toward the center, and the four center crosses. 
The rest of the rosette is for medium dark shade. Embroider the two small rosettes in same 
way, but with only one row of crosses .shaded. Have one dark at outside and medium dark 
Inside and the other medium light. The same order follows over the whole wreath, except 
you alternate shade on the rosettes, as for instance, dark, medium dark, dark and medium, 
dark and light, medium dark and light, medium dark and medium light and medium. 
For the blue rosettes, two blues are specified as for small rose-colored rosettes. The 
leaves are for green and the vines and oirele brown. The design is stamped and tinted on 
cream white oyster linen, size 34 inches, and with mercerized floss to complete embroidery, 
costs 85 cents. 
pre.serves, as with mo.st others, is in cook¬ 
ing small quantities and boiling rapidly, 
so that they will not be “boiled to death,” 
as iny mother used to say. I, too, have 
tried pre.serving the strawberries in the 
•sun, and the method is all right if you 
could bank on the weather. But it must 
be Avarm and there must be bright sun¬ 
light during the entire time. .\s the 
weather has an unfortunate habit of 
proving untrustworthy I prefer the 
kitchen range or oil stove, which I can 
control, especially when the results are 
so truly delicious as in this case. 
For canning I pack the berries in jars 
and add a syrup compo.sed of three cups 
sugar and tAvo cups Avater, Avhich has 
been brought to the boiling point. Put 
rubbers and tops in place, partially 
tighten, and set jars in Avash boiler Avhich 
contains Avater to reach about half-Avay 
up the jars. Boil pint jars 16 minutes 
and quart jars tAvice that length of time. 
Remove and tighten lids. Of course, there 
should be thin sti’ips of wmod laid in the 
bottom of the boiler, so that the jars 
Avill not come in contact Avith the hot 
bottom. 
drops of clear Avater clinging to each 
fruit, alloAv one of a level mea.snre of 
sugar, to Avhich add ju.st enough boiling 
water to di.ssolve, stirring until it boils 
up strong, then add the fruit, shaking the 
dish instead of using a spoon, then let 
boil, giving constant attention, testing 
the .syrup from time to time, by a little 
dropped into a cold silver tablespoon, un¬ 
til it jellies. When marmalade Avill rub 
up a jelly on a cold silver spoon it is 
sufficiently cooked. For strained juice 
jelly, boil until your cold tested syrup is 
a piece of clear, quivering jelly. Ji. c. 
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ONI POUND NET 
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To Soothe Baby’s Skin 
When you bathe the baby be sure to sprinkle 
a little 20 Mule Team Borax in the water. This 
Borax softens the water, destroys perspiration 
odors and has a remarkably soothing effect on the 
skin. You will find many uses for 
MULE TEAM BORAX 
in the laundry and kitchen. By eoftening the water, this Borax 
helps the soap to do its best work, loosens and drives out the 
dirt better, lightens your work and makes the clothes snowy 
white and sweet smelling. 
20 Mule Team Borax Soap Chips 
Soap in chip form. Saves you soap cuttinif. Blended in the rifiht proportions, 
one part Borax to three parts of hurt soap. Not a substitute for Borax but a time, 
labor and money saver that will pay you to use every wash day. See the picture 
of the famous 20 Mules on each of the above packages. Sold by all dealers. 
IVER 
Johnson 
Bicycles 
More Fun Than Ever! 
I Why is bicycling more popular than ever? 
I Answer—better bicycles and better roads, 
i Ride for health! Ride for pleasure! En- 
i joy cycling at its best on the finest, stur- 
5 diest, smoothest running and longest wear- 
i ing bicycle built—Iver Johnson. 
I Only finest quality seamless tubing, drop- 
1 forged parts and one-piece hubs are good 
i enough for an Iver Johnson. 
= There are 17 models—a bicycle for every 
i purpose and every member of the family. 
I $35. to $55. Juveniles. $20. to $25. 
1 Three Books FREE 
H Indicate which books you want. "A”— 
3 Arms; "B”—Bicycles, ‘G”—Motorcycles. 
I IVER JOHNSON'S ARMS & CYCLE WORKS 
i 308 River Street Fitchburg, Mass. 
a New York: 99 Chambers Street 
a San Francisco: 717 Market Street 
In regard to the pre.serves oozing out ' 
at the edge of the paraffin, I had the j 
same trouble until I adopted the simple 
preventiA'G of tipping the tumbler, after 
pouring the melted paraffin over the pre¬ 
serves, so that the paraffin would adhere 
to the sides of the glass. This Avorks per¬ 
fectly for me and saves a great deal of 
annoyance and lo.ss. 
MRS. CHARLES JOHNSTON. 
Preserving Troubles 
To prevent fruit juice from arising 
above the paraffin on glas.ses of preserved 
fruit, let the hot fruit become perfectly 
cold before covering Avith the hot paraf¬ 
fin, and never add the whole covering at 
one pouring, instead, only just enough 
to form a thin coating, passing from glass 
to glass. Paraffin cools so quickly in 
.such small amounts that it does not melt 
the preserved fruit juice to a thin syrup 
condition. As paraffin cools it shrinks, 
and with a thin syrup underneath, it will 
“^ottle down and displace that syrup, 
forcing it upAvard and over on the top of 
itself—a very simple and natural ressult 
eaUiy avoided by alloAving all preserved 
rruit<- II! glasses to become cold, in the 
meantime covered cniy by a clean cloth 
or paper, as covered glasses of steaming 
fruit ’ATil each yield several large 
