"Che RURAL NEW-YORKER 
1137 
on the cover costs 44 cents, and a lit¬ 
tle red letter Testament is 28 cents. A 
h.vinn book containing the words of the 
most stirring of favorite hymns is only 
nine cents. The smallest Bible is one 
bound in black leather, just a little over 
an inch square.; in a little pocket at one 
end is a magnifying glass with which to 
read it. It costs complete ,$1.81. 
A very smart blouse of blue satin and 
Georgette crepe was trimmed with in¬ 
numerable tiny blue satin buttons fast¬ 
ened with red jmrn loops; price ,815. 
Buying Linens 
I wonder how many farm w'omen have 
more than a general idea of the differ¬ 
ent kinds of textiles, and how to know 
when they ai'e adulterated? It seems to 
me that this knowledge is most import¬ 
ant. as each year finds our hai-d-earned 
dollars decidedly diminished in purchas¬ 
ing power, and if we have an inferior ar¬ 
ticle imposed on us by unscrupulous deal¬ 
ers, our dollar’s worth has still further 
dwindled. 
Beautiful linen is one article in which 
every normal housekeeper delights, and 
one which is indispensable in one form 
or other in every home. Flax is becom¬ 
ing increasingly scarce, with a consequent 
increase in the, price of linen, which, of 
course, offers great inducement for the 
dishonest manufacturer to adulterate with 
the cheaper cotton fiber. 
There is mercerized table linen, made 
entirely of cotton, which when new can 
be told from linen only by the experi¬ 
enced. For those who cannot afford linen 
this material is a fairl.v good substitute, 
and if .sold for what it really is there can 
be no ob.iection to it. However, it is 
most unfair to the buyer to sell it for 
linen. When you are buying linens by 
the yard, a satisfactory test is to take 
a small sample and boil in clear water 
to remove any sizing that may be in it, 
then steep in concentrated sulphuric acid 
for two minutes. At the end of that 
time if there has been any cotton in the 
material it will have been dissolved while 
the linen will remain unchanged. 
The terms “double” and “single” dam¬ 
ask, sometimes confuse the mail-order 
buyer, and it is well to remember that 
in the double damask the pattern is 
finished equally well on both sides, while 
the single damask has the pattern fin¬ 
ished more perfectly on the right than on 
the reverse side of the fabric The double 
damask is also a heavier material than 
is the single. It is readily seen that while 
the former is more expensive it will 
wear much better and give more satis¬ 
factory sendee. Pattern table cloths have 
the border at the ends as well as the 
sides of the cloth, while the table linen 
which is sold by the yard has the pattern 
on the sides only. This is not so ex¬ 
pensive as the pattern cloth, and offers 
better opportunities for testing the sam¬ 
ple. It is the same with toweling, if 
towels are bought by the yard and then 
hemmed or finished with a crocheted 
edge, they are less expeyisive than the 
same grade of readymade towel, and 
you are in a position to test the .sample. 
“White” sales should be avoided by 
the inexperienced unless you are sure of 
your dealer. Often cheap linen .sold at 
these sales is “cheap” in every sense of 
the word, except in the sense in which it 
is thought to be by the piirchaser. There 
is some linen sold at gi-eatly reduced 
prices, because they are patterns which 
the manufacturer has discontinued. Manu¬ 
facturers are constantly changing their 
patterns, and it really makes little differ¬ 
ence to the housekeeper if her linen has 
a last year’s pattern or one which will be 
manufactured for another year. If the 
quality is good and the pattern reasonably 
conservative it is real economy to buy 
linens of this kind, and they will prove 
entirely sati.sfactory. 
iins. CIIART.KS JOIIN.STON. 
Three Favorite Pickles 
Dill Pickles. —Wash and dry cucum¬ 
bers of small uniform size. Pack in jars, 
sprinkling with dill seed and one teaspoon 
of pepper to two quarts of cucumbers. 
Cover with brine made with a quarter 
cup of salt, three cups cold water, quarter 
teaspoon cream of tartar. Add one table¬ 
spoon of vinegar and more water to fill 
jars if necessary. Seal. Fermentation 
will occur as described on page 900. 
Mixed Pickles. —One quart small cu-i 
cumbers, two cauliflowers, four red pep¬ 
pers sliced, one quart small onions. Soak 
in water with one cup of salt over night 
and drain. Heat 2% quarts of vinegar 
with four cups of sugar and two ounces 
of w’hite. mustard seed, and pour on pickle 
while hot. Cool 15 minutes before can¬ 
ning. 
Mustard Pickle. —One quart each of 
cauliflower, small onions, tiny cucumbers, 
and green tomatoes, three green peppers. 
Slice tomatoes and allow all to stand over 
night in brine poured on boiling hot. 
Drain and cover with mixture made as 
follows: Six tablespoons of ground mus¬ 
tard, one cup of sugar, 1% cups of flour, 
one tablespoon of turmeric, add three 
quarts of boiling vinegar. Cook until 
thickened and pour over pickles while 
hot. MRS. II. B. 
Oriental Jelly 
Among my jelly recipes I have one 
which I have not tested, which is called 
“Oriental jelly.” Add two sprigs of lemon 
verbena and two rose geranium leaves 
to two quarts of crab apple juice. Boil 
15 minutes, then add the usual amount 
of sugar and finish boiling. Ilemovt' leaves 
from jelly and pour into jelly glasses. B. 
R. N.-Y.—We have not tried' the lemon 
verbena, but always use rose geranium 
leaves, two large or four small leaves to 
the quart of juice. Apple jelly, made from 
Pall Pippins, is delicious with this flavor¬ 
ing. We also like crabapple jelly with 
six whole cloves added to each quart of 
juice, and removed after boiling. This 
gives a flavor rather suggestive of guava 
jelly. 
You may devote your 
whole cellar to the storage 
of fruits and vegetables this winter 
if you have a Caloric Pipeless Fur¬ 
nace. They will keep perfectly, for this 
furnace heats your house, and not your 
cellar, because all the heat goes up into your 
living rooms. Our triple casing keeps the cellar 
cool. Your home will be warm no matter what the 
weather, its air pure and clean and your fuel bills 
will be less. That’s an absolute guarantee) that 
goes with the 
PIPELE^ 
furnace 
The Original Patented Pipeless Furnace 
Think of this—no long pipes to waste heat; no 
holes to cut in your walls for them; no big bills for 
registers and warm air ducts; no carrying coal to 
three or four stoves; no dirt and ashes—^just com¬ 
plete comfort in every corner of your home. 
And all this for a surprisingly low cost. It 
solves the question in your home, for it can be ap^ 
plied to an old house as well as a new. 
Our engineers will tell you truthfully whether 
your house is adapted for pipeless heating. If 
they say it is, we guarantee that you will be warm 
and comfortable and also 
Save Your Fuel 
i —at least 35%, perhaps more—^in the differ¬ 
ence compared to any other heating system. 
That’s a big promise. Let the Caloric 
dealer prove it to you. We’ve put the reasons 
in a book that is revolutionizing house heat¬ 
ing. We call it “Progress,” because it tells of 
the new and better way. Then over a thou¬ 
sand of our delighted customers have written 
another book that conclusively proves all we 
claim for the Caloric Pipeless Furnace. They 
will interest you greatly. Send a postcard for 
them both. 
The Monitor Stove & Range Co. 
4928 Gest St, 
Cincinnati, Ohio 
..... 
BOOKS WORTH BUYING 
i Animal Breeeding, Sha'w. 1.50 
I Broeding Farm Animals. Marshall.... 1.50 
I Principles of Breeding, Davenport.... 2.50 
I Study of Breeds, Sha'w. 1.50 
I Cheese Making, Decker. 1.75 
Business of Dairying, Lane. 1.25 
Butter and Butter Making, Publow.. .50 
Clean Milk, Winslow. 3.25 
Dairy Bacteriology, Conn. 1.25 
Dairy Chemistry, Sny<i«r.. 1.00 
THE RURAL NEW-YORKER, 333 W. 30 TH STREET, NEW YORK 
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