Tshe RURAL NEW-YORKER 
1074 
Soptwnl>cr 14, 1918 
WOMAN AND HOME 
From Day to Day 
When I Go Home 
When 1 ?;<> home it will be eveniuf;. 
And I shall heai’ uiy own doiir people .viiif?; 
And sec the lighlfd rooms, and take my 
plate 
As one of tliem. in tlnat sweet time of 
{trace. 
When I go luime 1 shall b(> very tired 
Of struggling for the things tliat I desired ; 
I>ut I shall be content to end my qiK'st 
titlining the best things—jieace. and love 
and rest . 
When I go home liow sorry I shall btt 
Not to have brought more tretisures back 
with me! 
Yet, though 1 be a failure, worn and potir. 
They will not turn me from my Ftitber's 
door. 
When 1 go home I slnill be travel sttiined. 
For wintis Inive betiten me, and storms 
hiive rained. 
.\nd earth Inis clung to me by v.ib* ;md 
hill, 
Itut they will lake me in and love me still. 
When T go home—(). will it not be 
heaven 
To be restored, accepted, loved, forgiven? 
Sorrow ttud sighing tire for those who 
roam ; 
J shall have found my bliss when I go 
home. 
—Marianne Farmingliam. 
* 
WiiAT experience ctm retnlers oiler re¬ 
garding the use of hard wood in :i steam 
or hot Witter fnriiiice? Last Winter 
brought us nmny fuel jiroblems. tind we 
are already considering past experience, 
with an t'.ve to the future. "^I'lie New 
England States seemed to .suffer greatly 
from coal shorttige, esptmially in rural 
sections. Can httrd wood be managed in 
such a way as to keep a steady fire in a 
furnace? Any experience in this line 
will be helpful to others. I.ocal <'oal deal¬ 
ers with ti small siipidy are likely to con¬ 
sider the needs of custtimers who liave 
no wood lot first, though we mu.st all 
realize tliiit the help shortage is liamiier- 
ing fariiiers who have hemi in the habit 
of cutting an abundiint wood suiiply. We 
iire told that I'ven with hard wood. :i fur- 
na(‘e tire cannot be kept in all night, un¬ 
less oiu' of the househi.dd stiiys on duty 
iis fireman. Can this difficulty he over¬ 
come? 
sit 
TiiKUK is one form of cconomj’ that 
cannot be commended, even in these con¬ 
servation days, and that is the use of a 
soiled and shabby window shade, dis¬ 
carded from some other room, hut consid¬ 
ered (juite “good enough for the kitchen.’’ 
The woman’s workshop absorbs so much 
of her life that it should be as attractive 
as possililc; ornament is out of jdace. 
but clean window shades, well-fini.shed 
w'alls and a floor easy t<' keeji clean are 
first needs. Some of the improved sani¬ 
tary kitcluuis have floors of ^lenieiit. with 
rounded moldings at the base hoards and 
round corners, hut we are told that tin' 
cement is not comfortable to stand on. 
With either cement or hardwood floor 
there should be a rug or mat for the 
worker to stand on. a rubber mat being 
especially desirable. A suggestion made 
ill one of the experiment station bulletins 
was that a cement or hardwood kitchen 
lioor should have a slight but impercejitible 
slope, and at the lowest point, a screeni'd 
drain pipe, leading into some waste pipe- 
This drain pipe is planned to carry oil 
water from scrubbing _or_ mopning the 
floor, very much simplifying the work. 
tVe have 'never seen a floor arninged in 
this way. and there may Im decided ob¬ 
jections to it in actual practice. 
* 
Sock stretchers are a necessity to give 
one’s home-knitted socks a shapely finish 
after washing. They are made of smooth 
wdiite wood, and cost fill to 75 cents a 
pair in city stores. With the purchased 
article for a pattern, a handy country hoy 
<:onld make thesi' stretchers at a nominal 
cost, and every lied Cross knitter needs 
a pair. I’erhaps these stretchers might 
bnv some hov’s Thrift Stamps. The regu¬ 
lation Red Cross size is 11-incli. 
Ite 
WoMKX laborers are being cmplo.ved .at 
one of the big refineries near riiiladelpliia 
ill such work as loading scrap iron on 
cars, shoveling coal, etc. They are {laid 
10 cents an hour, hut 'are only allowmd to 
work 414 hours a day. They are mostly 
married ” women who have always been 
aeciistomed to doing heavy work. The.v 
are all said to he over 30 years of age. 
and are under the charge of forewomen : 
fle'V have a separate huildiug for lunch 
and rest rooms, lockers, etc. ’I’lii* firm 
fi"st eii!ra"’ed 00 women to fill iinui’s 
jilaces, but found them so satisfactory that 
‘JO't more wen* engaged. Roth the women 
and their emidoyers are said to be well 
pleased with the experiment. 
Pear Butter ; Tomato Preserves 
Last Fall a recipe was given for pear 
blitter. I have mislaid it; plea.se reprint 
it. Can you tell me what to do with egg 
tomatoes? ^ it. F. 
The following is the recipe for pear 
butter: tVash the pears, cut out .‘iny 
specks, and tiion, without peeliug, boil 
until very soft; then put through a col¬ 
ander to remove cores and .seeds. Put the 
pulp in a double boiler; add half as much 
sugar as there is jnilp, and flavor to taste 
with ground ginger or other spices. Roil 
slowly until thick: then seal tight while 
hot ill jars that have been sterilized. 
Egg tomatoes are ordinarily used for 
pre.scrve or butter, hut may be used in 
any way that, one uses other tomatoes. 
The following recipes arc excellent for 
these tomatoes : 
Tomat" Clove Preserves.—To four 
pounds of yellow jil im tomatoes, not too 
rijie, allow four pounds of sugar, three 
lemons and one-half ounce (or according 
to taste! of whole cloves. Peel the To¬ 
matoes withoni breaking, sprinkle sugar 
over and let tliem stand over night. In 
the morning jionr off' the siruii. add the 
cloves and let it boil until thick: then 
.strain. Keturii to lire and add tlie chop¬ 
ped pulp of the lemous. rejecting the skin, 
add the tomaloe.s, and cook gently until 
the tomatoes look clear. I’ut into jars 
and seal. To give a cniite dift'erent flavor 
substitute one-lialf ounce of ginger roof 
for the cloves, and jirocced as above. 
Tomato Mock Orange Marrnalado.- 
Scald and peel large-sized yellow tonia 
toes. Cut downward over each .seed .-ee 
Embroidery Designs 
Oiiv ilesinii. No. 1-i-tO, Is of a 
si-arf for the back of a eliuir. The llowcrs 
are for loujT and short sliteh euibroidery in 
pink, with frreen seeil cenlers and yellow 
s'linieiis. Tile leaies are. of course, areeii. 
and are for tlie outline stilidi. The Jdlclier 
is for outline embroidery in Iljtlit blue. 
'The desl>;n is on wliite r,rt fiilTic. and, with 
I'lereeri/.eit floss I 0 <-oiiii)lete eiubroidory, costs 
■10 cents. 
lion, press ojm-ii and remove all seeds with 
the thnml), leaving the pull) compitratively 
whole. To two ptirts of the prepared 
tomatoes, tillow one part of orange, slic¬ 
ing thinly. Cover all with an e<iual iinan- 
tity of sugar and let stand over night. In 
the morning iiour off simp tind cook down 
aiioiit half, add the tomatoes and oranges 
:iud cook until the orange skins .are trans¬ 
parent. Seal in jelly glasses. 
Tomato IMarmalade.—For every two 
pounds of the tomatoes allow two ]ionnds 
of sugar and the juice and grated rind <if 
Olio lemon. Pour scalding water over the 
tomatoes to loosen the skins. After re¬ 
moving the skin, mix tin' tomatoes with 
the siigai and boil slowly for one hour, 
stirring and skimming fre(|iiently. At the 
end of that time add the lemon juice and 
rind and cook another hour <ir until the 
whole is a thick, smooth ma.ss. 
Flavoring Cherry Juice 
Will you tell me in tin* next R. N.-Y. 
what llavorhig yon xvoiild give to wild 
cherry juice? M; J. C. 
Wild cherry juice has a marked fiavor 
of its own. hut when additional fiavor is 
desired it is customary to add cloves. The 
juice should be well sterilized or pro¬ 
cessed to insure keeping. It is iisnally 
prepared with one clip of sugar to the 
quart of juice. 
Soft Soap From Commercial Lye 
(’an soft soap be made with the cans of 
lye? MKS. E. E. w. 
Soft soap may he made with commer¬ 
cial lye. and is less tronbU' than making 
the lye from wood aslies. The following 
is a .standard furimila for domestic soft 
soap: Pota.sh, iioiiuds; grease, 10 
lioiinds ; water 3714 gallons. Dissolve the 
potash in jiart of the water, add one- 
third of the grease, and heat. IVIix in 
the remainder of the grease, juit in a bar¬ 
rel. and add the remainder of the water, 
a little at a time, for several days. Stir 
often. It will be ready for use in about 
two weeks. 
jars, crystals may result from very rapid 
boiling, as they do in jelly. Sugar is 
boiled into crystals on the sides of the ket¬ 
tle, and some of this, falling back into the 
sirup, starts crystallization later. An¬ 
other cause is an excess of sugar in the 
sirup. IVe think there is less likelihood 
of crystals forming where the cold pack 
method of taiiming is used. Wash the 
grapes, pick from stems, ami pack in 
sterilized jars. Do not blanch. Fill np 
the jar with boiling .sirup, put on laibbers, 
lay on lids without tightening, and boil 
for K! minutes, counting from time water 
in boiler is boiling hard. Then tighten 
lids and set away. Tlie risk of cry.stal.s 
forming is very slight in this ca.se, and 
can only result from exci'ss of sugar. 
Wheat Foods at Original Costs 
The article on page ffCI about Hour 
economies is very timely, but wo have 
jiiirsucd a .somewhat diff erent course, and 
.while observing the “spirit of the law,” 
broaden it at some points. For ns, the 
baker’s “war hrejid’’ seemed better than 
home baking, and we get our share cer¬ 
tainly of substitutes. For des.serts we fol¬ 
low Mrs. Johnson’s plan in the main. 
'We have om* own wheat, which we rate 
at .'<2.20 for (!0 iiuiuids. AVe have dis- 
caivlcd the public miller, and do our own 
grinding, in a very satisfaetory hand mill, 
costing less than ,$4. It grinds wheat 
fine eiiougli for whole flour at one opera¬ 
tion. A\'e have a line hand sieve and take 
out the coarse bran, which we regrind and 
make brown flour. The last resulting 
hivin, what little there is of it, is worth 
$52 per ton. So we have whole wheat 
flour, graham for brown bread and gems, 
and some very fine bran to mix with corn- 
meal for dodgers. 
Then we take the clean wheat and roast 
it in a hot oven to a rich brown, in which 
some of tlio berries will “poii,’’ but attend 
the browning so as to avoid inirning. and 
get an even cook. ’J'hen set the mill to 
grind rather line, and the result is the 
finest breakfast food, ;ind costing less 
than four cents a iioiinds, while a “cereal" 
miite like it costs 22 cents. Of course, 
the bran is brokeu to flour, and makes a 
perfect food. 
'I'he mill grinds com equall.v well for 
eatiii.iT, tlioiigli it is a little easier first to 
half grind it. before making it line, luff 
tlic result is fine eating meal at less 
than five cents a pound, instead of eight, 
as at the grocery. Ry our plan of home 
grinding tlie substitutes are considered 
and the family have liad pure Hour and 
meal, at actual cost, instead of feeing a 
jirofiteer, and while the man who runs the 
home hand mill .seems to have had little 
toll, he has been able to stand off the 
“work or fight’’ oflicers and had a good 
living along with his domestic clan. Tliere 
is notliing new ahout all this, but it is 
“testimony.’’ .t. <;. 
Diamond Filet Lace 
’I'liL^ lac(‘ croclieti'd in fine <‘ottoii is 
ver.v suitable to be used as an insert in 
a dresser scarf and would look ver.v well 
crocheted in either white or ecru cotton. 
AYorked in a heavier cotton tliis lace 
would he A-ery effective on a guest towel. 
Cliain 55. ((’h. 2, mi.ss 2, d. c. into 
next, will he called one space, for brevity. 
Every 3 d. c. will he called one block.) 
First Row.—I d. c. Into 7th st. from 
the needle, 1 space, 1 block. 11 spaces, 1 
IHdiiioud Fihl J.iicc. 
block. 2 s|iaccs. Turn. This makes the 
Avidtli of the lace 17 siiaces or blocks 
Avidc. 
Second Koa\'. —3 siiaces. 1 block, t) 
sjiacc's. 1 block. 3 sjiaccs. Turn. 
Third Roav. —4 spaces. 1 block, 3 
spaces, 1 block, 3 spaces, 1 block. 4 
spaces. Turn. 
Fourth ItoAv.—5 sfiaces. 1 block, “1 
space, 1 block. 1 sjiaci'. 1 hloCk, I space, 
1 block, 5 sjiaces. Turn. 
Fifth Row.—(i siiaces. 1 block, 3 .spaces, 
] block. (5 spaces. ’I'lirii. 
Sixth Row.—Same as fourth. 
Seventli Roav. —Same as third. 
Eighth Roav. —Same a.s second. 
Repeat from the first roAV for the length 
ilo.sired. EI.IZ.MIETH NlC SPAHliKN. 
Canning Grapes 
I Avonld like to know if there is a way 
to can grajH's so they will not form crys¬ 
tals? c. E. n. 
Without knowing tin* process used. Ave 
cannot tell the c.nise of the crystals in 
this case. If the grapes are. cooked in a 
preserving loTtlc ami rhen tilled into the 
Earning Money for War Stamps 
In a recent issue of 'I’ni-: R. N.-A". .sug¬ 
gestions as tti how farm Avomeii might 
make .some extra money Avith Avhich to 
buy War Savings Stamps Averc asked for. 
It seems to me that at the present time 
the opportniiities ave larger thau they 
h'ave been for years. Rutter, chickens, 
etc., are noAV bringing bettor prices than 
ever ’oefore. Many farm AAomen cati 
A'Ogetahles and fruits, make jellies, jams, 
and other food products. Avhich find ready 
sale. One AA’oman of my acquaintance has 
found a iieAv Avay of making extra money 
which I Avonld like to describe to TilE 
R. N.-T. reacler.s, for it means a change 
from the regular farm Avork and brings 
the refreshment that change of AVork al- 
Avays brings. x\lways a great lover of 
floAvers, she has yard and garden filled 
Avith all sorts from early Spring until late 
Fall. She had tried selling the flowers 
Avith no great degree of success as she 
Avas too far aAvay from markets, and most 
of the fioAA’ers came in the busy season 
Avlien it Avas imiiossible to spare the time 
to lake them to toAvn. Flowers being too 
perishable to Avait until time and occasion 
offered leisuri' for tlieir disposal, the in¬ 
come she receiAed from them Avas A’ery 
small and nneertain. 
In the Sluing her beds of Narcissus, 
daffodils, tulips and hyacinths AA’erc a per¬ 
fect riot of gorgeous color, tind the indi¬ 
vidual sjiecimens Avere especially hand¬ 
some and large. AVheii she took the bulbs 
up for replanting slie always gave liber¬ 
ally of the fine bulbs to friends and neigh¬ 
bors. It fintilly occurred to her that here 
perhaps might be an opportunity for some 
extra pennies. Slie accordingly set to 
Avork along that lino and has met with 
gre;it success. She propagates :ind sells 
quantities of l)nlh.s, and every Fall about 
September she jilants large. Avell-devel- 
oiied bulbs in pots of soil, .sets the pots 
in the ground in her garden and leaves 
tliem alone for some months. If the 
weather in tlie Fall is A'ery dry she 
waters the soil in the [lOts occ.nsionally. 
In the latter part of NoAeniber she brings 
them in to a cool, dark place in the cellar, 
giving enough moisture from time to time 
to keep them from drying out. A foAV 
Aveeks before she AA-ants them to bloom 
sht‘ brings them upstairs to a warm, 
sunny AvindoAA' and keeps them Avell 
watered. Nature does the rest. She ar¬ 
ranges to luiA'e them hlooin about the holi- 
da.v season and tinds ready sale for them 
in a nearby toAvn. 'I’lioy bloom at a time 
Avhen there is jilenty of time t(> take them 
to town,, and dozens of people A\ill buy 
tloAvers in AA’inter time aaIjo Avoiild ncA’er 
lliiiik of doing so in Summer. 
She finds ready sale for her Imlhs in 
the same toA\ni. She never .s(«]l.s small, in¬ 
ferior ones and people who know the 
qiialit.v of her stock gladly Tecommend it 
to other.s. xVfter the luilhs in the out-of- 
(lAior beds are done hloomiug in the 
Spring, and tiie stalks IniA'e died do\A'ii, 
they ari> dug and stored in a dry place. 
’I’Ik' little bnihils that have formed 
around the jiarent hnlh.s are carefully 
separated from the large bulbs and are 
planted in a separate bed in September, 
ff'he.se are alloAA'ed to groAA' for several 
years AA'hen they are ready to produce 
lloAvers aud Avill comsequently he ready 
for .sale. 
A iiKidi-rately rieh. Avell drained soil is 
necessary to raise hiillis successfully aud 
those that are ftirced by [lot culture for 
AA’intcr blooming must bo large, well-ma¬ 
tured bulbs or they will produce leaA’CS 
and no floAvers. 
For those avIio Ioa'C ffuAvers and are suc- 
ci'ssfnl in their culture it will jiroA-e both 
idea.saiit and profitable, the Winter- 
blooming floAvers <-ertaiiily finding miicli 
more ready sale than those that bloom in 
Summer, and they also bring mueli bettor 
pritTS. AIKS. CHAUI.KS .TOIINSTON. 
Crocheted Ear Nets for Horses 
Will some one send me direetioiis for 
crocheting ear nets for horse.s, aud Avliat 
kind of material to tisc? o. e. t. 
xApple I vice I'udding.—Mix together 
one cupful of cooked rice, si.x chopped 
ajqile.s, peeled; one pint of milk, one cup¬ 
ful of sugar, the Avell beaten yolks of 
three eggs and the juice and grated rind 
of one lemon. Turn into a buttered 
earl hell Ava re baking dish ami bake in a 
moderate oven for iliirty-tivc minutes. 
Tiien wliiji the egg whites very stiffly, 
add . two tablespoonfuls of powdered 
isugai'i spread over the pudding and re¬ 
turn to the oven until the top is delicate¬ 
ly broAvued. Serve cold. 
