1115 
Floor Covering for the Farm Home 
Never before has there been the need 
for intelligent buying by the home-keeper 
as in this day of high prices and adul¬ 
terated goods. Fanu women especially, it 
seems to me, need to have a knowledge 
of textiles ill order that they may receive 
full value for money expended"; for in 
many cases they are unable to go to the 
city where they can at least see their 
purchases before buying, and are com¬ 
pelled to depend entirel 3 ' on the printed 
description given by the mail-order 
houses. In many cases they are entirely 
at a loss as to the meaning of the differ¬ 
ent descriptive terms, and can only trust 
to luck that the article will turn out well 
and prove to be what they want. 
Carpets are the basis of furnishing, and 
everyone should know just what partic¬ 
ular kind is best suited to her individual 
needs. The present-day tendency is to 
have either hard wood or jiainted floors, 
and have one medium-sized rug or a num¬ 
ber of smaller ones. In this way, as there 
is less carpet required, a better and of 
course more lasting article can be pur¬ 
chased. 
To the average woman the terms "tap¬ 
estry,” "body brussoLs,” "ten-wire,” as 
applied to the loop carpets, are names 
.and nothing more, while when she reads 
of “extra sui>er,” "C. C.,” and "union” 
when she expects to inirchase an ingrain, 
she is just as much at sea. The distinc¬ 
tion between the different kinds, how¬ 
ever, is re.adily learneil. and every woman 
ought to have the knowledge at her dis¬ 
posal. 
In the carpet of l)*)d 3 ' brussels the de¬ 
sign is woven in and can easily be dis¬ 
tinguished by the colors of the design ap¬ 
pearing on the back. The design is also 
much clearer cut than in the tapestry, 
where the yarn is dyed in the different 
colors that will appear in the design, be¬ 
fore it is woven ; or else simply printed 
on the cari)et after weaving. Body brus¬ 
sels is somewhat higher in price than the 
tapestry, but is verj’ much superior to it 
in wearing qualities. A ten-wire tapes¬ 
try has ten loops of yarn to the inch, and 
alwaj's by counting the number of loops 
to the inch you will be able to determine 
the grade of the carpet, as, of course, 
the greater number of loops, the firmer 
the carpet will be and will wear better. 
Velvet cjirpet is simplj' ta|)estry brus¬ 
sels with the loops cut. Axminster has a 
much longer naj) than the velvet, and 
dealers say that it is the most poinilur 
carpet on the market to-day. It does 
look good in the store, but after you have 
got it home and the first sweeping day 
comes around, unless you are provided 
with an electric vacuum cleaner, it is 
very likely that it will not prove so pop¬ 
ular with you. I am sure that every 
woman who has wielded a broom over its 
hea%'y’, dragging pile will agree with me 
that it is the most diflicnilt of floor cover¬ 
ings to clean, and farm women want 
sontething they can clean easily as well 
as enjoy for its beauty. 
Ingrain is a less expensive carpet than 
brussels, but as it does not wear so well 
it is quite as much so in the long run. 
When buying it reimunber that extra 
super is the best grade and all wool, 
while the 0. C. has only wool filling with 
a cotton chain, and the kind known as 
union is an all cotton carpet. 
I think almost every one knows the dif¬ 
ference between the Inlaid and the printed 
linoleum is that the inlaid has the color 
of the design clear through to the back, 
while the printed is only stamped on the 
surface and will wear off in time. It 
certainly pays to get the inlaid if possi¬ 
ble for linoleum is a floor covering that 
will last for years if properly taken care 
of. and the jjrinted linoleum will become 
unsightly long before it is worn out. 
Just a word as to designs and color¬ 
ing for our. floor coverings. There are 
not many of us who have enough artistic 
training to be safe in seltn^ding the large 
designs and gaudy colors, so it is very 
much better to stick to the small, incon¬ 
spicuous designs and the soft, quiet 
<3olors, for we can live with these for 
year.*-', and they will filwaj's look well and 
we will not tire of them. We want to re¬ 
member that the furnishings of our 
rooms are merely backgrounds, and espe¬ 
cially is this true of carpets. It is abun¬ 
dantly wor-th while to cultivate good 
taste, not only for oiu'selves, but for the 
I5»« RURAL NEW-YORKER 
effect it has on our families. We all have 
entered rooms that w'ere restful and har¬ 
monious in every lino and color, and we 
have all been in the other kind, too, that 
produced just the opposite effect. We 
may even have some of this latter s-)rt in 
our own homes. I am sure that I have 
some rooms in my house that I once 
thought beautiful, but which I know now 
are downright ugly. And I am glad that 
it is so, for it is a sign that I am growing 
and developing. 
One thing that wo always want to bear 
in mind is, that beautiful things are not 
necessarily costly. A clean room, with 
plain but substantial furniture, that 
shows evidence of the family life that is 
lived in it by papers, books, and the bit 
of work left lying on the table, with some 
living thing, as ti plant or a bowl of flow¬ 
ers, is always a beautiful, well-furnished 
room. MRS. CIIART.ES JOH^rSTO^r. 
Apple Recipes 
Apple Biscuit.—^To one pint of light 
bread dough add one quarter cup of mo¬ 
lasses, one table-spoon fill of lard and gra¬ 
ham or w'hole wheat for a soft dough. 
Embroidery Designs 
No. is u little wall pockot for outline 
embroidery. The skirt of the little Hol¬ 
land Dutch girl is tinted in deep blue with 
the shawl in brown, the cap light blue and 
the shoes in yello^v, the sleeves and apron 
are for white. To form the pocket, fold 
the blank end under about four inches and 
stitch down on iKjth sides; this makes one 
pocket for buttons, handkerchief, etc. For 
shoe horn and button hook make two pock¬ 
ets by again stitching through center. The 
pocket comes already finished around the 
edges in light blue. The design is on 
white art linen and with mercerized floss 
to embroider figure, costs 25c. 
Beat well and finally work iut'> the 
dough one large cup of chopped apple, 
shape the dough into biscuit and place 
in muffin pans and allow' them to be very 
light before baking. 
Apple Charlotte.—Soak one quarter of 
a box of granulated gelatine in two table- 
spoonfuls of cold water, add to one pint 
of hot apple .sauce, flavor and press 
through a sieve. As soon as the mixture 
begins to harden stir in one pint of 
whipped cream. Line a mold with lady 
fingers, pour in the mixture and set away 
to cool. 
Apple Custard.—Steam two large tart 
apples that have b<'*'a peeled and cored. 
Rub them t.hroiigli a sieve, and add one 
cupful of milk, two teaspoonfuls of but¬ 
ter, one quarter of a cupful of sugar 
and yolks of four eggs. Turn the mix¬ 
ture into baking cups, stand them in 
hot water and bake about 20 minutes. 
When they come from the oven pile the 
beaten white of egg on top of each cup, 
sprinkle with powdered sugiir, and place 
in the oven to brown sliglitly. vServe 
cold. 
Apple Fritters.—One cup of sweet 
milk, one egg, one teaspoonful of baking 
powder, oue-fourtb teaspoonful of salt, 
one-half cup of chopped apples. Flour 
to make a batter stiff enough to drop 
heavily from the .spoon. Fry in deep 
fat. UELE.N A. LYNAN. 
Entire Wheat Bread 
For two large loaves allow two quarts 
of entire wheat flour, one and a half 
pints of warm water, one tablespoonful 
of sugar, one tablespoouful of butter, a 
half tablespoouful of salt, a half cake 
of compressed yea.st. Mea.sure the flour 
before sifting, then sift into a bowl, set¬ 
ting a.side one cup to be u.sed in knead¬ 
ing the bread later on. Add the sugar 
and salt to the flour, di.ssolve the yeast 
in a little of the water, and pour it and 
the rest of the water into the bowl; last¬ 
ly add the butter, melted. Beat the 
dough vigorously with a spoon, and 
when it i.s smooth and light sprinkle the 
boards with .some of the flour re.served, 
turn out the dough upon it and knead it 
. for twenty minutes. Return the dough 
to the bowl and set it to rise overnight. 
This will take six or eight hours if the 
board, divide it into two loaves, mold 
the dough Is light turn it out upon the 
board, divide it into two loaves, mould 
them smooth, place in well greased pans 
and set in a warm place. When the 
loaves have doubled in size bake for one 
hour. 
Another rule: About three cups of 
whole wheat flour, one and a quarter cups 
lukewarm water, a half cake compressed 
yeast and a half teaspoonful of salt. 
Mix the yea.st smoothly with a quarter 
cup of lukewarm water, dissolve the salt 
in the rest of the water, In a bowl; stir 
the yeast in and enough flour to make a 
dry batter. Beat until the batter is full 
of bubbles and let this rise, preferably 
overnight, until double In bulk. Add 
enough flour to knead, form into loaves, 
put in pans, let rise until double In bulk 
and bake. Whole wheat dough, if made 
stiff enough for thorough kneading, is 
hard and clo.se when baked. Beat it 
well, knead slightly and mold while some¬ 
what sticky. 
Rusks 
Will you give me a tested recipe for 
nijiking tuisk.s, with !uid without eggs? 
L. W. T. 
The following recipe calls for one egg. 
'I'he rusks are light and delicate in qual¬ 
ity: Heat one pint of milk to .scalding 
point, not boiling. Let it become luke¬ 
warm, then mix in one softened yeast 
cuke, piece of butter the size of a hick- 
orynut, one-half teaspoon salt, one table¬ 
spoon sugar and one well-beaten egg. Stir 
in enough flour to make a batter like 
thick cream and let rise until very light. 
Then stir in enough flour to make a soft 
dough and set it to rise again. When 
light mold into small buns, cover with 
a cloth and let them ri.se until light, 
then bake in a quick oven. With the 
udfiition of a little more sugar .and 
.some raisins and currents, this recipe 
makes excellent buns. 
Carrot Conserve.—Boil five pounds of 
carrots which have been washed but not 
scraped. Cook until tender, Remove from 
kettle and peel and mash to smooth pulp. 
To every pound add one iK)und of sugar, 
four almonds shaved, juice of two lemons, 
rind of one grated. Boll steadily 15 
minutes. Let cool and put in jars. 
Preseiwed Quinces.—For every pound 
of fruit use one-half pound of sugar or 
more to suit your taste. Pare fruit and 
core them, cook till tender, then weigh 
sugar in separate pounds. Put one 
pound in preserves and cook about 16 
minutes, and so on till you have used all 
your sugar up. You will find it is very 
delicious, more so than by putting all 
sugar in at once. 
The only "good tinio cuiniiig” jnni are 
justified in hoping for is that which you 
make for j'ourself. Cheer up—Chicago 
Live Stock World. 
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