cy>e RURAL NEW-YORKER 
1427 
Conserving Household Furniture 
Pakt 1. 
The method of moving cabinet furni¬ 
ture has much to do with its longevity. 
To pull and jerk a piece about violently 
means the straining of every joint, for 
all cabinet furniture consist of various 
parts held together by some style of 
joint.' The metal tenon.s and sockets of 
bedsteads are held in place by screws, 
and the thoftghtle.ss pulling and swing¬ 
ing of a bedstead n)ay so enlarge the 
screw holes that either the tenon or 
(he socket may pull out, causing a 
breakdown, possibly a broken tenon, and 
a large amount of household annoyance. 
Dining-room tables have been known to 
collapse- when pulled into place, and 
even when ready for serving a meal— 
a real catastrophe. The only safe method 
is to shove or lift all cabinet furniture. 
Chairs are susceptible to either good or 
bad treatment. It takes an especially 
strong chair long to survive a heavy 
man in a tipped-back position, or the 
restlessness of children. Chair seats are 
expected to be renewed, but a wrecked 
<hair frame must go to the furniture 
hospital. Aside from a couch, ui»hol- 
stered furniture is a questionable invest¬ 
ment f(jr the small income, requiring 
daily brushing—a que.stion of dusting 
both the frame and the woven material. 
Itureau drawers-, whether or not affected 
by dampness, are especially sensitive to 
impulsiveness in drawing out or .shoving 
in. 
Stoves require a laiger outlay of money 
than any single piece of necessary fur¬ 
niture, and every »housewife should 
thoroughly understand every lirecheck, 
damper, and especially the firegrate, 
not only how to manipulate each for 
desired results, but why. Open up 
your kitchen range and heating stove, 
and investigate the mechanical “why,” 
then, when your grate or dump refuse 
to work, yon can remedy the matter with 
intelligence, instead of ignorantly apply¬ 
ing force to remove a piece of coal 
and taking chances with a broken gi-ate 
or other’ part. Stoves cost too mrich 
good money for the bad treatment they 
are forced to receive, sqch as dropping 
stove covers on the floor; placing flat¬ 
iron or heavy kettls on the hot top of a 
range in a forcible manner; spilling cold 
water on the heater ii-on, and allowing ' 
hot food to boil over, all of which will 
have an effect in making a stove look 
old ; even if no actual cracks appear, the 
covers will not fit perfectly, and the 
toj) will show a depression in the center, 
the direct results of a lack of timely 
caution thoughtles.sncss in.thinking that 
iron is “iron” and will stand any kind 
of treatment forever and forever. ^ 
A good kitchen stove wdll outlast 
tw’o, if not three, water tanks. When i 
the first tank le.aks, h.ave it repaired, 
and at the same time have a new tank 
made, and if made small enough to fit 
inside the old one, so much the better, 
then, hold the new tank in reserve until 
the old one leaks again, then place the 
new one inside the old, thus conserving 
the new. Stovepipes and elbows last 
much longer if cleaned' tw'ice a year; 
and in placing a length of pipe, never 
have the joint (seam) downward, and 
move the pipe around somewhat each 
time that the destructive ashes may 
not rest too long in one section. Before 
removing a stovepipe, always beginning 
at the stove, mark each length at each j 
joint numerally with ch.-ilk or starch, 
and thus avoid trouble in relittiug. The 
oven door, the i.s-iuglass and even the 
ashpan are each worth thoughtfulness, 
and will abide with the household that 
much longer. All things considered, 
there are more old memories that cluster 
about a kitchen stove than any other 
one piece of furniture. 
Floor coverings are always a problem, 
the variety demanding different methods 
of care, according to material. Even 
an unpaintcd floor wdll last longer if 
mopped only in lukew-arm water, for 
hot wat<!r sinks into the grain of the 
wood, Ciuising it to swell. The freipient 
expansion and contraction do not add 
to the longevity of an unpainted kitchen 
floor. Warm water with a little kero¬ 
sene oil is better for a painted floor and 
for oilcloth than hot soapsuds. 
JIKDOKA CORUKTT. 
Two are better than one, because they 
have a goo<l reward for their labor. For 
if they fall the one will lift up his fel¬ 
low; but woe to him that be alone when 
he falleth, for he hath not another to help 
h'm up.—Ecclesiastes 4 : 0-10. 
St-.. 
*» 
/ 
/ 
V 
s •• / NvTv 
i V ^ '*1?/’v r \ 
■' . .-Mmi 
EMBROIDERY DESIGNS 
Tlio carriage cover and jiillow that wc 
Lave Illustrated l.s an exceptionally Lean- 
tifiil design. The Btltching Is very sim¬ 
ple, requiring only the buttonhole stitch 
for the scallops, the satin stitch for the 
rosettes, French knots for the small flow¬ 
ers of the clusters, the lazy daisy stb'-h 
for the foliage and small separate flowers, 
and outline stitch for the baskets, birds 
and stem. The design is very pretty em¬ 
broidered in white, or in Idne, medium 
for the foliage and baskets, and light 
on the flowers. Itose pink is another 
pretty shade to use. 'J’he designs are 
stamped on line white wide cord pique, 
and, with mercerized floss, costs for the 
can-iage eover. No. 108(1, g.'lc. No. lO.SOa, 
pillow, ilOc. 
For Bread 
For Cake 
For Pastry 
w 
You Need 
But One Flour 
A good, all-around flour will make 
more than good bread. It will make 
delicious cake and pastry, too. 
Pillsbury’s Best is a good, all-around 
flour. It makes tender, flakey pie-crust, 
and light, fluffy, full-flavored cakes, as 
well as perfect bread. Be careful not 
to use too much flour—that’s all. Pills¬ 
bury’s Best is a “thirsty” flour and a 
little of it goes a long way. In mixing 
it use plenty of liquid. 
You don’t need one flour for bread, 
one for cake and pastry, and one for 
something else. With Pillsbury’s Best 
in the kitchen, you are equipped for 
baking anything. Think of the con¬ 
venience of not having to bother with 
“special” flours I 
Pillsbury’s Best flour is built for all- 
around home use. Don’t think of it 
as a bread flour merely. Think of it 
as “the flour for every purpose.” 
The Flour Question Settled 
Pillabury Flour Mills Company, Minneapolis, Minn. 
