944 
r 
fL 
WOMAN AND HOME 
From Day to Day 
Get Somebody Else 
The Lord had a job for me, but I had so 
mufli to do, 
I said. “You get somebody else or wait 
’til I get through.” 
i don’t know how the Lord came out—no 
doubt lie got along— 
But I felt kind o’ sneakin’ like! I knew 
I’d done God wrong. 
One day I needed the Lord—needed Him 
right away; 
But He never answered me at all, and I 
could hear Him say 
Down in my accu.sin’ heart, “Child. I’ve 
got too much to do; 
You get somebody else, or wait ’til I get 
through.” 
Now when the Lord has a job for me, I 
never try to shirk. 
I drop what I have on hand and do the 
Lord’s good work ; 
And my affairs can run along or Avait ’till 
I get through. 
Nobody else can do the work that God 
has marked out for you. 
—Paul Lawrence Dunbar. 
An old-fashioned but efficient way of 
removing a splinter is to fill a wide¬ 
mouthed bottle nearly full of hot water, 
and then i»ress the injured part fiiunly 
over it. The flesh is drawn down by 
the heat of the steam, and the splinter 
exposed. A little pair of tweezers is 
handy for drawing it out, and the wmund 
may then be treated with the usual anti- 
sei)tic. To probe for a splinter with a 
needle picked up at random, or, Avorse 
still, a pin, is dangerous. If a needle is 
used for this purpose, it should be steril¬ 
ized with boiling Avater first. 
s!< 
Accohdino to the Chicago Department 
of Health, the Avar has cau.sed a decline 
in hay fever. The reason for this'is that 
the primary cause of hay fever is the 
irritating pollen from certain weeds. The 
spread of Avar gardens has eliminated 
many of these we(‘ds from vacant lots, 
and a decline in hay fever is the result. 
It is well to take a look around the farm 
at this season, to notice whether any 
colonies of ragAveed still survive in out- 
of-thc-Avay corners. This is the arch 
offendi'r among hay-fever plants, and 
there is no reason for its suiwival. It 
can be controlled by short rotations, hand 
hoeing after horse cultivation, and by 
mowing doAvn in early Fall, Avhile solitary 
specimens should be hand-pulled. 
CAc R U R A E. N 
ever, who have inherited their ideas of 
humor from primitiA'e man, and no intelli¬ 
gent mother Avill permit them to add to 
the countless disillusions that a child is 
likely to meet in this earthly pilgrimage. 
Seen in New York Shops 
Folding toothbrushes for traA'eling Aise 
are jointed in the center of the handle, 
the loAver part being .shaped like a little 
celluloid trough. The brush folds oA'er 
and fits in this. They cost 50 cents. 
Appliances for canning are many. We 
saAv recently canning racks for holding 
eight jars, priced at 05 cents; they were 
non-rusting steel. Folding canning racks 
of heavy tinned wire were 05 cents and 
7:) cents. .Tar lifters were 15 cents; jar 
holders for one jar, 12 cents; jar fillers, 
15, 20 and 85 cents. Jelly bags on a 
heavy stand of tinned Avire are 50 cents; 
those to fasten on kettle, 40 cents. Apple 
and peach parers are $1.50; peach pit- 
ters, 1,5 cents; apple corer and slicer, 80 
cents. Pineapple eye snips are 25 cents. 
There are many different canners, each 
one Avith some special point of superior¬ 
ity. 
Some very fashionable neAV underAvear 
:s made of colored Amile. Some is pale 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
0581. Dress for 
misses .iiui small 
women, l»i and 18 
years. I’rice 15 
eents. 
■OBIB 
0.518. Girl’s dress, 
8 to 14 years. Price 
15 eents. 
pink trimmed with other colors; some 
white or ti.uted, Avith colored flowers. 
ScALT.OPEi) cucumbers are A’ery nice 
prepared as folloAvs : Peel and quarter the 
cucumbers, cut into half-inch pieces, then 
boil in salted Avater for about six minutes. 
Drain, put in a baking dish, first a layer 
of cucumbers, then of bread crumbs, and 
over the crumbs a dressing of nicely .sea¬ 
soned tomato sauce. When the dish is 
filled, put a top layer of crumbs covered 
Avith grated cheese OA^er all, and bake 
until broAvn. Squash is Ami’y nice cooked 
in the same A\'ay. 
* 
I.s there anyone more tiresome than 
the man or Avoman w’ho thinks it iflayful 
to tea.se a small child? How often an 
intelligent mother has to labor for months 
to remove a violent antipathy caused by 
one of these misguided humorists ! Often, 
too. the impression is never really re¬ 
moved. Even the frankest and most 
normal of children possess fears ; impres¬ 
sions and inhibitions, as the psychologists 
term them, of Avhich Ave elders knoAV noth¬ 
ing. Worst of all are the baseless fears 
implanted by some clumsy adult Avho 
jokes about things in Avhicli the child’s 
affections are iiiAmlved. One facetious 
man Avill tell the children he is going to 
carry the baby aAvay. and never realizes 
that be is arousing fear and hatred that 
will include, perhaps, all men in his class 
or race, until the child affected groAvs to 
older year.s. Another Avill tell some story 
about the venom of toads or other harm¬ 
less creatures, or repeat some fable about 
goblins or bogies, finding the child’s ter¬ 
rifying faith most amusing. If the moth¬ 
er is able to disproA’e the story and dissi¬ 
pate the fear, the child has learned that 
groAvn-ups are untruthful, and has suf¬ 
fered a loss of faith. There are plenty of 
innocent jokes that a child can understand 
and enjoy. There art some jokers, how- 
Pickles and Relishes 
Grape Catsup.—Five pounds grapes, 
three jiounds sugar, one pint vinegar, tAvo 
teasiioons of mi,\ed spice, one teaspoon 
black pepper, one teaspoon cayenne pep¬ 
per. Boil grapes and sift, mix all ingre¬ 
dients and boil one hour. Mix spices dyy 
into the sugar, then put iu the grapes and 
vinegar. 
Mixed Pickles.—One jjeck green to¬ 
matoes, six ripe tomatoes, six green pep¬ 
pers, throe red peppers, six onions, three 
green cucumbers, one small caulifloAver, 
tAvo quarts A’inegar. four cups sugar, tAvo 
teaspoons ginger, little salt, to taste, one 
ounce w’hite mustard seed, one ounce cel¬ 
ery seed, one teasiioou Avhole clove.s, four 
teaspoons cassia, tAA’o teaspoons ground 
cloves, one teaspoon ground mustard. Cut 
vegetables in pieces, boil half an hour, 
cut all in small pieces; let drain over 
night. In morning chop quite fine, put 
over the fire in a large kettle, add A'inegar, 
sugar, salt and spices; mix Avell Avith 
Avooden spoon. Ihit in a stone jar, coA^er 
Avith three thicknesses of cloth. Then put 
on cover of jar and do not open for use 
for three Aveeks. 
Tomato Catsup.—One-half bushel to¬ 
matoes. one ounce AA'hole cloA'es, one ounce 
peppercorns, one ounce mustard seed, one 
ounce Avhole allsiuce, one ounce Avhole cin¬ 
namon, two nutmegs, grated, nine onions 
chopped fine, tAvo-thirds cup sugar, one- 
fourth cuj) salt, little cayanne pepper. 
Boil three hours, then strain, add one 
quart A'inegar, two-thirds cup sugar, one- 
fourth cup salt, little cayenne pepper, 
boil down to about half. F'Ytii' cold. 
SAveet Cucumber Ficklrs.—Sliced cu¬ 
cumbers. one quart vinegar, one cup 
sugar, tablesfioon ( f cloves, tablespoon of 
cinnamon. Take slicing cucumbers; six 
good-sized ones Avill make a quart; slice 
E W-YO R K E R 
and put iu a crock, cover with .salt and 
let stand, over night; in morning drain, 
put in preserving kettle A’inegar. sugar, 
cloves, cinnamon, until at boiling point, 
put in sliced cucumbers, boil up and can. 
Pepper Relish. — Eighteen tomatoes, 
nine red peppers, three onions, three table- 
spoon.s salt, one cup sugar, six cups vine¬ 
gar. tw’o tablespoons celery seed. Chop 
tomatoes, red peppers, onions; add salt, 
sugar, vinegar and celery seed. Cook un¬ 
til tender; seal in glass jars. 
Spiced Beets.—Seven pounds beets, four 
pounds sugar, one pint vinegar, 12 clove.s, 
one stick cinnamon. To seven pounds of 
boiled, peeled and sliced beets add sugar, 
vinegar. cloA’es and cinnamon. Boil syrup, 
then add the beets and boil ten minutes. 
I’ut the beets into jars and pour the syrup 
over them and seal. 
Tomato Butter.-— TaacIvc pounds ripe 
tomatoes, six pounds sugar, one quart vin¬ 
egar, tAA’o ounces stick cinnamon, tAvo 
ounces Avhole cloves. Put tomatoes, 
sugar, vinegar, cinnamon and cloves in a 
di.sh, Ding the spices in muslin bag and 
boil all four hours. Seal while hot in 
glass jars. helen a. lynan. 
August 3, 1918 
Bottled Fruit Juice 
The following suggestions for bottling 
fruit juices are given by the United 
State Food Administration : 
Wash bottles, place side-down in ves¬ 
sel and cover Avlth cold water. Bring to a 
boil and boil 15 minutes. Drain on cloth 
and fill. Sterilize corks by boiling in 
Avater 15 minutes before using. Invert 
and drain on cloth. 
Cut and crush large fruits, stem grapes, 
use berries as reeeiA'ed, and use a lemon 
cone to extract juice of citrus fruit. Heat 
slowly to simmering point. The flavor is 
finer if fruit is not allowed to boil. Do 
not heat citrus fruit. Cherries may be 
put to a double use. After heating, .strain 
out the cherries to dry and bottle the 
juice. Strain fruit through cloth bag and 
alloAV the juice to stand iu a cool place to 
settle. 
Scald bottles and fill to within one and 
one-half inch of the top. Put in corks 
lightly and set bottles on rack in a boiler, 
or tie down the corks and lay^bottles on 
.. __ 
Freshlt^er>o»lb]^ 
Saves ILaboK I 
TNSTEAD of pumping to water the 5 
stock, just turn a faucet and get a S 
steady flow of fresh water—not stor- S 
age water. n 
Instead of pumping and carrying water to H 
the barn on cold days, have fremh water 
on tap—always at the same even well H 
temperature. S 
For spraying and for all household uses, 
there are a hundred ways in which you 
sovs labor when you have a 
NATIONAL 
Fresh Water System 
Water comes straight from the woell —not 
from a storage tank. Delivered in a steady 
flow by compressed air.oafest of all power, 
operating powerful air-dri-~en p’jmp ia 
well itself. Absolutely dependable. 
Write for full information—today. 
Watch It Work at the Fair 
National Fresh Water Systems in opera¬ 
tion will be shown at the Wisconsin, 
Minnesota, Iowa and Nebraska State 
Fairs. Be sure to come to our booth 
and see for yourself. 
UNITED PUMP & POWER CO. 
756 Larkin St., Milwaukee, Wis. 
FOUNDED 1907 
NAtlONAlr 
Fresh Wator System 
BOOKS on all subjects of farming by leading 
authorities are for sale by The Rural New- . 
Yorker, 333 West Thirtieth Street, New York ' 
Peel PeackeiS, 
iim$ BaLLitt^ Lye. 
OU intend doing your share towards 
. conserving the Nation’s food supply 
by “putting up” fruits this season and will 
welcome the Babbitt method of peeling 
fruit instead of paring it. 
The Babbitt way is five times as quick 
and eliminates all the hard work. Simply 
dip peaches, pears, and plums in a hot 
solution of Babbitt’s Lye and off comes all 
the skin. Th's method is perfectly safe. 
The U. S. Board of Food Inspsc.’on ap¬ 
proves it. The big California canners also 
peel fruit this way. Get a can of Babbitt's 
Lye of your dealer and use as follows: 
Directions. To 9 gallons of water add had 
a can of Babbitt’s Concentrated Lye and half 
an ounce of alum, (For small quantities of 
fruit use one gallon of water, 4 tablespoons 
Babbitt’s and a pinch of alum.) Place fruit 
in a wire basket or thin cloth and suspend 
in the boiling solution for two minutes. 
Rinse thoroughly in cold water and all the 
skin will come off. 
Send for booklet giving many other uses 
of Babbitt’s Lye. 
B. T. BABBITT 
11 Broadway New York 
CONCENTRATE! 
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