16 
The RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
Doughboy, Now to Work 
TO THOSE BRAVE CHAPS WHOM PEACE 
SPARED A LONG JOURNEY. 
Doughboy, dear boy, glad to see your 
• face, 
Your trim, sturdy figure. 
Full of youth, full of vigor, 
Stepping in your khaki, full of grace. 
Fighting up the sidewalk of the street, 
Smiling back at every one you meet; 
A pretty girl beside you ; 
With no one she’ll divide you. 
T.ove in every twinkle of her feet. 
Doughboy, dear boy, weeks ago your 
glance 
Caught us up and thrilled us, 
With pride and pity filled us. 
Seeing you in fancy off to France, 
Marching to the thunder of the guns. 
With thousands of our brothers and our 
sons 
All gallantly beside you. 
With battle smoke to hide you. 
Striking down the Empire of the lluns. 
Doughboy, dear boy, glad ’twas not your 
lot 
To cross the heaving ocean, 
To fall in your devotion, 
Or weeks and weeks lie wounded on a cot. 
Glad you ’scaped the horrors and the 
blood, 
Glad you missed the cooties and the mud, 
So brave and safe and steady, 
Off with khaki and stand ready 
As toiler, just as soldier, to make good. 
—Joseph I. C. Clark, in 
New York Evening Sun. 
There is a philosophic policeman near 
this office who has discovered a great 
truth in boy nature. “What boys want.” 
he say6. “is excitement. They go and get 
into mischief because they think I’ll chase 
’em. If I don’t chase ’em there’s no fun 
in it. Give ’em something else that in¬ 
terests ’em. and they stay out of mischief. 
When I see them climbing a high fence 
or clambering over lumber piles where 
they’ve no business to be, I just tell ’em 
it’ll hurt them more than me if they fall 
off, instead of tryin’ to chase ’em off. and 
then they most generally quit.” There is 
a great truth in that, and there are many 
parents who mighty well bear it iu mind. 
All juvenile naughtiness is not to be 
blamed on monotony and repression, but 
there are many cases where these causes 
have much to do with it. Lively children 
on an isolated farm in Winter often pre¬ 
sent serious problems in family manage¬ 
ment. Perhaps some of our wise farm 
mothers can offer us better suggestions in 
this phase of family life than the profes¬ 
sional exponents of “child culture.” who 
rarely appear to consider the isolated 
farm family in their rules and methods. 
# 
The chilblain season is here again, and 
no doubt there are many sufferers now 
hopefully trying new remedies, or going 
back to the old ones, with the expectation 
of more or less discomfort, if not actual 
pain, as long as cold weather lasts. Many 
people believe that chilblains are always 
a result of frost bite, but this is not the 
case; they may result from such exposure, 
but there are other contributory causes. 
Poor circulation and low vitality induce 
chilblains; anemic women and girls, or 
delicate children, are especially suscep¬ 
tible. The chilblain sufferer requires 
abundant nourishing food and warm cloth¬ 
ing that does not “bind” anywhere; tight 
shoes, tight belts or tight garters tend to 
increase the trouble. It also seems to be 
induced by warming cold hands and feet at 
a stove or radiator, and a chilblain suf¬ 
ferer will do well to warm the chilly ex¬ 
tremities by rubbing rather than by direct 
heat. When the trouble first appears it 
is often relieved by painting the affected 
surface with tincture of iodine.. Spirits of 
turpentine rubbed on also gives relief. 
Everyone has' a pet remedy, but no one 
remedy fits all cases.. Cold baths, fresh 
air, or anything that is likely to improve 
circulaton is beneficial. Some obstinate 
cases of chilblains in country dwellers are 
cured by installing a good heating sys¬ 
tem instead of stoves, warm floors and 
an equable temperature removing the 
trouble entirely. 
* 
That suggestion of Dr. Crane’s on page 
1421, regarding the treatment of creosote 
burns, is a good thing to remember if one 
is handling creosote stain. He says that 
creosote should be washed off with linseed 
oil or denatured alcohol, before the burn 
is treated; washing with water does not 
remove it, and increases the burning ac¬ 
tion. 
Old Handicrafts Revived 
Clipped wool embroidery is an old 
method of wool embroidery made new by 
present demands. To make, pull the wool 
iu the material, leaving loops. When the 
design is finished, clip closely and brush 
smoothly. This may be caught into the 
material or done on separate material, 
cut out at edges, turned and neatly whip¬ 
ped into place. This is quickly and eas¬ 
ily done. Any design may be used. One 
of white daisies with yellow center on a 
blue serge dress was very attractive. Then 
it is inexpensive; a small bit of wool 
goes far in this manner of embroidery. 
The most somber colors can be brightened 
in this manner. 
Another attractive trimming is a meth¬ 
od of basting stitch embroidery. First 
run three rows of even basting stitch, then 
zigzag under the stitching, keeping the 
thread even. If two colors are used the 
effect is almost oriental. This is an easy 
method of trimming house dresses, aprons, 
pillows, etc. 
Many know the trouble with getting a 
flat center for colonial rugs. I now quilt 
the centers of any heavy fabrics suitable 
for long wear, cut any desired shape. 
Bind neatly, then edge with rows of braid 
in the usual way. My best set with cen¬ 
ters of pink and blue wash cretonne 
edged with pink and blue braid is much 
admired. Then I have used bits of car¬ 
pet for centers. A set of hot-dish mats 
made in the same way, edged with three 
rows of blue and white braid put on 
straight, then one row put on in points 
or rickrack manner, is pretty and useful, 
and the cost is charged to the piece bag. 
One friend of mine has made such a 
pretty rug with plain quilted center, xised 
cotton between and laid a bold patchwork 
design on, whipped in place; then six or 
eight rows of braid. It is pretty and will 
last a long time for light wear; then it 
was such easy work. MRS. C. C. M. 
Sausage Recipes 
Pork Sausage.—This is a Virginia rec¬ 
ipe. To every 10 pounds of meat use 
three ounces of salt, one of black pepper, 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9(129—Set of Boutfoir Caps—One size. 
Price. 10 cents. 
9279—Child’s Snow Suit, with Cap ami 
Mittens. Sizes 2 to 0 years. Price, 15 
cents. 
one-half ounce of sage rubbed fine. Hav¬ 
ing all ingredients weighed, put a layer 
of the meat cut in strips, sprinkle the 
mixed seasoning over it, another layer of 
meat with more seasoning, distributing as 
evenly as possible. Bun twice through 
the grinder, and when it is put on the 
table it is surprising to see how quickly 
it vanishes. Ordinary pork sausage, 
smoked in bags, makes a desirable change, 
and keeps well. Pack the sausage meat 
in small bags of coarse, strong muslin, 
the size selected being that most conveni¬ 
ent for slicing; small salt sacks, well 
washed, may answer. Close the bags, 
and then smoke, just like ham, the 
amount, of smoking depending on the fam¬ 
ily taste. When used, split down the 
seam of the bag for convenience in cutting 
the slices, and fry like ham. 
Bologna Sausage.—Six pounds of lean 
beef; one pound salt pork; three pounds 
lean fresh pork; one pound beef suet; 
one ounce white pepper; one teaspoonful 
ground mace; three ounces salt; one tea¬ 
spoonful cayenne; one large onion chop¬ 
ped fine. Choi) the meat and suet sepa¬ 
rately very fine, then mix; add all the 
seasoning, and mix thoroughly. Fill into 
casings and tie 'into lengths, or use 
strong linen bags. Make a brine that will 
bear an egg; put the sausage into it. an.d 
let stand two weeks, turning and skim¬ 
ming every day. At the end of the first 
week throw away the old brine and put 
the sausage into new for the second week ; 
then smoke for a week. When smoked 
rub over the outside with olive oil, and 
store iu a cool, dark, dry place. If you 
wish to keep the sausage for any length of 
time, sprinkle the outside with pepper. 
Frankfurter Sausage.—Chop up pork, 
lean meat and fat (ham can be used) iu 
the proportion of four pounds lean to one 
of fat. To a pound of the mixture sea¬ 
son with salt, 11 grams; one-half gram 
saltpetre, two grams white pepper and 
one-half gram cloves. Mix the whole so 
intimately that “you cannot tell the fat 
pieces from the lean.” The more thor¬ 
ough the mixing the better the result. If 
the mixing is not free, you can add a lit¬ 
tle water, but do not overdo this. If too 
“waxy” from excess of fat, add lean; or, 
the other way. if too meaty. Use pig’s 
cases for the filling. Tie the sausage iu 
lengths desired. - .Hang the links well 
apart in the smokehouse. Tolerable heat 
will do them rightly enough, but if you 
want the deep rich tint of brown, you 
will have to finish them off over a brick 
fire. It is hard to fix the temperature, as 
the smokehouse in the open will be cooler 
than the one indoors. Test the state by 
running a quill in and examining the ex¬ 
tract by the taste, sight and smell. Some¬ 
times they are put iu bundles of 10 or 12 
folded together and pressed to flatten. 
Keep in a box under weight before putting 
in the smoke. 
Oxford Sausage.—One pound each of 
finely chopped veal, pork and beef suet. 
Mix through this one quart of bread 
crumbs, grated peel of half a lemon, a 
grated nutmeg, a sprig of savory, thyme 
and powdered sage leaves. Make in cakes 
and fry in very little hot butter. 
Pork and Beef Sausage.—For 10 
pounds of sausage use seven and one-half 
pounds of pork and two and a half of 
beef; grind fine, add two tablespoonsful 
of salt, one teaspoonful each of pepper, 
allspice, cloves and Sage. Heat all to¬ 
gether until scalding hot. Turn into 
stone jars that have been thoroughly 
scalded and aired, cover with cheesecloth 
and pour hot suet over the cloth. When 
any is wanted for use, take out and make 
into cakes and fry. 
Summer Sausage.—Use any recipe you 
like best, but use cloth casings made from 
muslin, casings to have a diameter of 
three to four inches, and length to fit a 
baking pan. Casings are easily made 
with sewing machine. Smoke the finished 
sausage to your heart’s content. After 
smoking let sausage dry sufficiently, which 
takes four or five weeks, depending on 
where hung to dry. The sausage should 
be fit for eating, which can readily be as¬ 
certained by cutting one through. When 
dry enough melt a quantity of paraffin— 
about one-lialf pound for a dozen sausages 
—put iu baking pan, then place the sau¬ 
sages therein and roll about in the hot 
paraffin, one at a time. Hang up iu a 
dry place and they will keep nicely and 
indefinitely. 
Virginia Beef Sausage.—Mix two cup¬ 
fuls of finely chopped raw beef, one and 
one-half cupfuls of fat salt pork minced 
very fine, two teaspoonfuls of powdered 
sage, a scant teaspoonful of pepper—the 
pork should furnish sufficient salt—and 
one tablespoonful of lemon juice. When 
thoroughly mixed pack it iu small round 
tin cans and set away to become hard. 
When wanted for breakfast slice three- 
fourths of an inch thick and either brown 
in the oven or fry in a hot, well-greased 
pan. 
A Favorite Scrapple Method 
Since my residence in Central New 
York I have found so few people who 
know or use scrapple that I want to tell 
them of its good qualities and how I like 
best to make it. In my old home there 
Avere many Dutch cooks, and this was a 
favorite dish for breakfast. On the farms 
at butchering time these good cooks made 
scrapple in large quantities, packing it 
in large tin pans and putting a layer of 
fat over the top to keep it from spoiling. 
When made in such large quantities it 
sometimes loses flavor along toward the 
][==]E 
3F=1E 
r 
3E==|[ 
n\ 
TXp Every Tree 
Millions of pounds 
of Maple Su£ar 
can be saved. 
Fornearty’SCTYsara 
Firs^Prize Maple Syrup- 
end. Sujaf*ha gibe e n_ made.b>' 
WILLIAMS IMPROVED 
BELLOWS FALLS 
EVAPORATORS 
Our 1919 Booklet will tell you : 
How to make better syrup and 
sugar—How to save time in 
boiling and all about the New 
Perfection Heater . 
This booklet is free and every farmer 
should have one. Write for youra today. 
Syrup Cans,Sugar Pails and Sap Buckets 
will be hard to get next spring. If you 
order early,we can supply you at reason¬ 
able prices. 
VERMONT FARM MACHINE CO. 
Bellows Falls, Vermont 
1=K==1E 
-1 f———1F 
□ i 
=ie4 
January 4, 1910 
Musterole—Keeb 
It Handy on 
theMedicineSheff 
For headache or neuralgia 
—for rheumatism—for sud¬ 
den colds or sore throats, 
Musterole offers quick re¬ 
lief. 
Musterole has all the vir¬ 
tues of the old-time mustard 
plaster but is without the 
sting, burn or blister. 
It is a clean, white ointment 
made from oil of mustard and a few 
home simples and is easy to use. 
All you do is rub gently over 
the spot where there is pain or 
congestion. 
Almost instantly your pleasant¬ 
ly tingling skin tells you that good 
old Musterole has begun its heal¬ 
ing work. 
After the first warm glow 
comes a soothing, lasting cool¬ 
ness, but way down deep under¬ 
neath the coolness, Musterole has 
generated a peculiar heat which 
disperses congestion and sends 
your pain away. 
Try it for those many ills for 
which grandma used a mustard 
plaster. It quickly loosens up a 
cough. It reduces inflammation 
in cases of sore throat. It relieves 
bronchitis, neuralgia, lumbago, 
rheumatism, stiff neck, sore mus¬ 
cles, sprains and strains. It often 
prevents pneumonia. 
Keep a jar handy on the medi¬ 
cine shelf. 
Many doctors and nurses recommend 
Musterole. 
30c and 60c jars; hospital size $2.50. 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
Would not live 
without it" 
"It la hard forma to express In words wha% 
we think of our Kawnear. If people in gen¬ 
eral knew of the benefits derived, tnera 
wouldn't be an outdoor toilet In ex¬ 
istence. We certainly w ou Id 
not be without the Kawnear and 
•re recommending it to all our 
friends." EDW. R VOIGHT. 
Fair View. N. J. 
“Makes our 
home modern” 
"We live outside the city water 
and sewer limit and yet. with 
the Kawnear Toilet, we hove both 
accommodations so far as a toilet la 
concerned."—M. IS. GARDNER, Cherry 
Park Fruit and Poultry Farm, Aurora. Mo. 
30 Days’Free Trial 
Have the modern perfected Kawnear 
Cabinet in your own home on 30 days’ absolutely 
free trial. Then, if you are willing to give it up return 
it and the trial will coBt you not one penny. Sent fully 
equipped. Anybody ean set it up. No plumbing. No daily 
attention required. Guaranteed for lOyears. Odorless. Sani¬ 
tary. Endorsed by U. S. Govt, and State Health Board*. 
The KA WNEHR 
Buy Direct From the Maker 
Va>AA Rnnlf Send your name and address for free 
PiCC DUUH illustrated book and pictures in color 
and details of free trial offer. No obligations. Writetoday. 
federal Sash & Door Co. Dept. 478 i Kansas City. Mo. 
Farmers, Attention 
1st—Are you using Grange Exchange Feeds 
and Grains? 
2nd Do you know that we are offering mixed 
feeds that contain no by-products ? 
3rd—The Exchange State Brands of fertilizers 
are registered and with the guaranteed 
analysis we can assure you High Quality 
and Lowest possible price. 
4th—We have closed contracts with reliable 
firms to supply you with High Quality 
Farm and Garden Seeds, Spraying Mate¬ 
rials, Silos, Sowing Machines and we can 
supply you with anything else you want. 
Write for information. 
New York Grange Exchange, Inc. 
308 South Salina Street SYRACUSE, N. Y. 
INTERESTING GARDEN BOOKS 
A Woman’s Hardy Garden —Bu Mrs. 
H. R. El U .$1.75 
Old Time Gardens—Bp A. Af. Earle 2.50 
Flowers and Ferns in Their Haunts— 
By M. O. Wright .... 2.00 
Plant Physiology— By Duggan . . 1.60 
For sale by Rural New-Yorker. 3:53 W. 30th St.,N.Y. 
