b7>c RURAL N E W-Y O R K E R 
203 
way. Don’t naff, but hold to yonr pnr- 
])osp. and thinffs will move somehow. 
Don't vest till there is stroiiff turf or 
sometliiiiff useful growing where the w’eeds 
nourished last year. Coax father and 
the hoys. Bribe the hired man. (lo 
without oandy, if you buy it, or plan less 
ex))ensive cakes and pies and hire a 
iK'ighbor's children, or lazy husband, or a 
traini). Don’t say it can’t be done, and 
there’s no use planning. Women are the 
natural heantifiers. Don’t expect it of the 
men folks. 
Don’t conclude that because you are a 
woman yon must go without good cooking 
apples near the kitchen door. A girl of 
10 can jditnt an .apple tree. She needs 
rally to buy a year-old tree, cut off nearly 
all the roots, leaving good stubs and a 
clean cut. Then make an opening by 
laitting down a siiade to its full depth, 
and jire.ssing it hack and forth to open 
the space. Press the tree in and pound 
down the soil. Have the tree trimmed to 
a mere whip and cut hack to IS inches or 
so. As it will have little toi) to make 
demands upon the roots all will start into 
grr)wth together. 
Don’t jilant a tree where wheels or cat¬ 
tle are driven. If you put it where the 
mowing machine or scythe will go, drive 
down three very stout stakes about it. 
Don’t put it in poor .soil unless you will 
feed it, or where water will settle about 
its roots in AVinter. A gravelly .soil well 
fed is better than lack of drainage. By 
keeping her eyes open a woman can very 
likely arrange that three or four small 
trees shall be kept well mulched during 
the Summer. Lawn clippings, stuff raked 
off the garden, stable .sweepings or marsh 
hay may he i)iled about the little tree to 
keep down the grass, make moisture linger 
about its roots and finally to decay and 
make food for it. 
Don’t fail to notii'e the best sort.s of 
apides for yonr locality. A'ellow Trans¬ 
parent for early, with Bed Astrachan for 
pies and sauce. Fall Pippins and Rhode 
Island fTreenings to follow the.se, will 
keep the cook happy till the AA’inter ap¬ 
ples are .stored in the cellar. If there are 
better sorts, don’t fail to get them, and 
have one tree of each not far from the 
hou.se. 
Don’t conclude that you must go with¬ 
out currant .ielly because the men will 
not buy and set out new currant hushes. 
Currant .I’elly offered city customers sells 
well, and the fresh fruit picked when 
fully ripe, stemmed, well sugared and 
kept in the ice chest .a day or two. makes 
a table fruit that fills in between straw- 
berrie.s iind raspberries. If yon need 
new bushes, go, before the leaves start in 
early Si)ring, to some neighbor who has 
a good, large-fruited sort, and ask for a 
handful of cuttings. Take along a jar 
of your i)ickled peaches or a square of 
honey, or anything your farm offers, and 
you will not mind asking for the best and 
st)'ongest shoots of the ju’evious .season’s 
currant growth. Two dozen shoots will 
make quite a row and- six or eight well- 
grown bnsh.es of Fay’s Prolific will sui)ply 
an ordinary family with currants for 
table and jelly making. 
Don’t set your currant cuttings where 
grass will I'tin in among them promptly. 
Select good soil and keep them growing. 
Put the cuttings down where they are to 
remain and firm the soil about them. 
Probably every one will take root. Don’t 
neglect to watch for currant worms. Have 
white hellebore ready to sprinkle on from 
:in old pepper box as soon as a worm ap- 
pears. Do this in early morning while 
the hushes are still wet with dew. Or 
you may api)ly the Indlebore by another 
method; jnit a couple of tahles))oonfuls 
in an old pail and pour a litth' boiling 
water over it. If it does not actually dis¬ 
solve it will be held in solution when you 
add cold water to half fill the ))ail. AA'ith 
a whisk broom siu'inkle this uimn the 
currant bushes. Don’t delay till half the 
leaves are destroyed, hut make an end of 
the worms while small and no second 
brood will appear, puudknck pkijerosk. 
Grapefruit Marmalade from Skins 
Select bright yellow fruit. After re¬ 
moving any brown spots, run the skins 
with all the white cells and lining through 
a chopper and chop fine. Measure quan¬ 
tity with cup. Put in kettle with water 
enough to a little more than cover, and 
add handful of .salt. I.et come slowly to a 
boil .‘iml boil live minutes or more. Put 
in sieve and allow cold water to run 
through to remove all of the bitter water. 
Beturn to kettle and cover as before 
with cold water. To three cups of 
chopiM'd skins I add half cup (»f good 
vinegar and five cups of sugar. Boil 
Embroidery Designs 
No. 880 is a dpsigii for all-over braiding. 
One i)iece eigliteen inciies .s<inare is given. 
.Soutnelie and otlier narrow braids and eord 
are appropriate. To apply any flat braid 
inakca sliglit slit in the goods at some 
point in tlie pattern, insert tiie eini of tlie 
i)raid tiien follow the design, sewing by 
band or nincbine. Avoid entttng the braid 
more than is necessary. Cord la sewed 
lirmly by means of sliort slip stitches. Forty 
yards of l)raid will he reipilred. Pried of 
each transfer pattern 10 cents. 
No. 881 is a design for a braided bordto- 
or liand three indies wide. Two yards 
are given. 
slowlj" several houis, or till mi.xtiire is 
very thick. The secret is in long slow 
boiling. The skins are far better when 
used fresh as they dry out (piickly and do 
not make as good marmalade. Three 
skins will make six glas.ses of marmalade. 
This is vei'y nice iu fruit cake or mince¬ 
meat. c. 
Paper Blankets 
Paper keeps heat iu. Three or four 
large newspapers, spread between the cov¬ 
erings of a bed, will give as much warmth 
as an extra blanket. In these times of 
cold weather and liigh prices, this is a 
secret worth knowing. 
ALICE .STO.NK JU.ACKWEIX. 
Baby's First Shoes 
Tiny shoes can he made for the little 
one from the upper jiarts of old long kid 
gloves. Work buttonhole stitch arouud 
all seams and close same with over-and- 
over stitch. AA’ork eyelets for laces and 
face cuffs at top with colored silk. Pique, 
Baby’s Shoe Completed 
linen or satin can be used instead of kid, 
with hand embroidery on fronts and 
cuffs. ADELE J. WOOD. 
Storing Vegetables for Winter 
In a foriiH'r issue, I noticed that E. 
Jj. A. wants information as to the best 
method of storing vegetables and fruits 
for Winter when the cellar is warm. 
As we have had a furnace in our cellar 
for several years. 1 can siieak from ex¬ 
perience. We have our vegetable cellar 
located in that part of the cellar which 
is fai-thest away from the furnace, and 
it is mitirely walled off from the warm 
cellar. This vegetable cellar has one 
window in it that can be opened if 
needed, and as the cellar is very dry, 
from lime to time we throw a bucket of 
water on the floor, wliicli is of earth. 
In this cellar we keep all of our canned 
goods and small supiilies of vi'getahles. 
However, we bury the greatest part of 
our vegetabh'S in leaves, just as wo did 
’oefore the furnace was installed, as we 
find the flavor and general condition is 
better by doing so. 
This is our method : AA’p dig to the 
depth of about one foot, as large a 
.space as needed, determined by the (pum- 
tity of fruit or vegetables. On this we 
spread .several inches of leaves, lay the 
fruit or vegetables on top of this and 
cover to the depth of about 18 inches 
with leaves. A few boards should be 
placed on top of this to prevent the wind 
from blowing the leaves away. That is 
all the “fuss and feathers’’ there is to it, 
and everything certainly does keep in 
siilendid condition until the late Spring 
months. The leaves are obtained from 
our big maples in front of the house, and 
every farmer has a source of supply from 
his orchard if from no other place. As 
our vegetables are thus stored, in our gar¬ 
den in the Spring we plow or dig the 
leaves under and they thus contribute to 
the fertility of the soil. 
MILS. CHARLES .TOHNSTON 
Popovers.—Take one egg, beating white 
and yolk separately; one cup of sweet 
milk, one cup of flour and a pinch of 
salt. Beat all together, additig the white 
of the egg last. Bake twenty minutes 
in buttered muffin tins. 
Whether a life is noble or ignoble de- 
liend.s not on the calling which is adopt¬ 
ed. but on the spirit in which it is fol¬ 
lowed.—Sir .lohn I.ubhock. 
T* imuf* Vuior Quably, alway* l«oli far iba famaua lra4a> 
matk. Hu Ma»ia>‘a VoKa." h la an all t«nuioa pia4ac(a af 
Uic Viciar Talhlnc Mathm* Campany. 
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