it into strips, remove the rind and seeds 
and put the pieces in a stone jar. Sprinkle 
with salt and let stand for five or six 
hours. Pour over vinegar diluted with 
Water. To every pound of melon, weighed 
when drained, allow half a pound of 
sugar, two cupsful of vinegar, cinnamon 
stick, a little grated horseradish and a 
little chopped olive to flavor. Cook these 
to the consistency of thick syrup, then 
add the drained melon. Pack in jars and 
seal. 
Ivemon Catsup.—Orate the rind from 
live lemons, add to it one heaping table- 
spoonful of grated horseradish, the 
strained juice of the lemons, one table¬ 
spoonful each of celery seed and mustard 
seed, one teaspoonful of salt, three blades 
of mace, a few grains of red pepper and 
six cloves. Boil for 40 minutes, then 
Embroidery Designs 
No. 1527 illustrates a very unique design 
for a mat for the umbrella stand. The 
embroidery is to be done with the outline 
stitch. The material is tan art fabric, 
size 18 inches, and with mercerized floss to 
complete embroidery, costs 45 cents. 
pour into glass jar and seal. It will be 
ready in six weeks. 
Red Tomato Catsup.—Cook together 
for a quarter of an hour six red peppers 
and one peck of ripe red tomatoes: then 
rub them through a sieve, add two cups¬ 
ful of vinegar, one cupful of sugar, one 
teaspoonful of mustard and two table¬ 
spoons of salt. Cook together until thick, 
then bottle and seal. 
Canned Cucumber Pickles.—Cut small 
cucumbers from the small growing varie¬ 
ties. wash and place in a weak brine over 
night. The next day wipe cucumbers 
from the brine, heat in weak vinegar or 
vinegar and water. Bring to the boiling 
point, but do not cook at all. Pack into 
two-quart cans, firmly. In the mean¬ 
time have made ready for each can three 
cupfuls of vinegar, one-half cupful of 
sprinkle in two cupfuls of salt. Cover 
the jar securely and allow it to remain 
for 24 hours. In the morning drain, add 
2 lbs. of sugar, 1 lb. of white mustard 
seed, two tablespoonfuls of allspice, two 
tablespoonsful of celery seed. two 
tablespoonsful of cloves, three inches of 
cinnamon stick, two tablespoonsful of 
whole peppers and two tablespoonsful of 
mace; tie the spices in a muslin bag. 
Cover all with fresh vinegar. Put in a 
kettle, stir all well and simmer until the 
vegetables are tender; it will take about 
six hours. Remove spice bag, pour into 
glass jars and seal. 
Pepper and Onion Relish.—Take the 
seeds from six pounds of peppers and put 
them into a clean saucepan: add four 
chopped onions, one tablespoonful of pow¬ 
dered cloves, one-half tablespoonful each 
of powdered cinnamon, allspice and gin¬ 
ger. one dessertspoonful of mace. Pour 
in enough vinegar to cover well and sim¬ 
mer four hours. Rub through a sieve, 
cool and bottle. iiei.en a. lynan. 
Filet Yoke for Corset Cover or Gown 
Ch., chain; st., stitch; tr., treble. 
Bl., block; tr. in tr., tr. in each of next 
2 st., tr. in tr. 
Sp.. space: tr. in tr., ch. 2. miss 2 st., 
tr. in next tr. 
Chain, 110 st. 
1st row—tr. in 4th st . tr. in each of 
next when you should have 20 bis. 
2d row—(’h. 3. tr. in next 3 st.. ch. 
2. miss 2. tr. in next, reneat, making 27 
sn in all. finishing with 1 bl. 
"'egin and end each row with 1 bl.. ch. 
3 for 1st tr. 
:■ 1 row—1 bl., 13 sp., 1 bl.. 13 sp.. 1 bl. 
4th row—1 bl., 12 sp.. 3 b! . 12 so.. 1 bl. 
."th row—1 bl.. 11 so . 5 bl.. 11 sp.. 1 bl. 
6th row—Same as 5th. 
7th row—1 bl.. 7 sp., 3 bl., 1 sp.. 5 bl., 
1 sp.. 3 bl., 7 sp., 1 bl. 
Stb row—1 bl., 7 sp.. 4 bl., 1 sp.. 3 bl., 
1 sp . 4 bl.. 7 *qx . 1 bl. 
0th row—1 bl.. 7 sp.. 5 bl.. 1 sp.. 1 bl., 
1 sp. 5 bl . 7 so . 1 bl. 
10th row—1 bl.. 4 sp.. 3 bl.. 1 sp., 5 bl., 
1 sp.. 5 bl.. 1 sp., 3 bl.. 4 sp . 1 bl. 
11th row—1 bl.. 3 sp.. 5 1.1.. 1 sp.. 4 bl., 
1 sp . 4 bl.. 1 sp . 5 bl.. 3 sp . 1 bl. 
12th row—1 bl.. 2 sp.. 7 bl.. 0 sp.. 7 bl., 
2 sn . 1 bl.. ch. 32 st.. turn. 
With ch. 3 tr. in 32d st.. continue tr in 
each st. until you have reached the last 
1 bl.. when you should have 8 bl. more, 
or wider, than 12th row; continue with 4 
sp.. 5 bl.. 1 sp.. 4 bl.. 1 sp.. 4 bl.. 1 sp.. 5 
bl.. 4 sp : with another thread add a 
chain of 32 st. and continue 13th row 
with tr. in each of these 32 st. 
14th row—1 bl.. 12 sp.. 3 bl., 1 sp., 5 
bl.. 1 sp.. 5 bl.. 1 sp.. 3 bl.. 12 sp., 1 bl. 
Yoke for Gown or Camisole 
sugar, one tablespoonful of whole mixed 
pickling spices; bring this to the boiling 
point, and when the can is half packed 
pour part of this hot vinegar in and some 
of the spices, fill up with the cucumbers 
and the rest of the vinegar. If they have 
been packed closely this amount of vine¬ 
gar will flush the can very full. But on 
rubber tops and seal. Very delicious. 
Tomato Chutney.—Slice 5 lbs. of toma¬ 
toes in an earthenware bowl, sprinkle 
with salt and leave them for 12 hours. 
Drain the salt water away, then place the 
tomatoes in a preserving saucepan, add 
one quart of vinegar, one cupful of brown 
sugar, one cupful of raisins, stoned and 
chopped finely; one-lialf cupful onions, 
three red pepper pods cut up, and four 
large apples, chopped, one-fourth cupful 
of bruised whole ginger, in a muslin bag 
and one teaspoonful of cloves, pepper and 
mustard. Simmer gently until soft, take 
out the ginger bag when cold: cork 
tightly in jars and keep in a dry place. 
Pickled Onions.—Peel the onions until 
they look white, boil sufficient strong salt 
and water to cover them and pour over 
the onions. Let them stand in this for 
24 hours. Keep the vessel closely cov¬ 
ered in order to retain the steam. After 
that wipe the onions quite dry, put into 
bottles. When cold pour boiling vinegar, 
with a little ginger and white pepper over 
them. Be sure the vinegar covers onions. 
Piccalilli.—Put through the meat chopper 
one peck of green tomatoes, two small 
cabbages, one-half peek of red and green 
peppers, six ripe tomatoes and one-half 
peck of onions. Put them in a crock and 
15th row—1 bl., 15 sp.. 5 bl.. 1 sp.. 1 
bl.. 1 sp., 5 bl.. 15 sp., 2 bl. 
Kith row—1 bl.. 15 sp., 4 bl., 1 sp.. 3 
bl.. 1 sp., 4 bl.. 15 sp., 1 bl. 
17th row—1 bl., 8 sp.. 1 bl., 6 sp.. 3 bl . 
1 sp., 5 bl.. 1 sp.. 3 bl.. 0 sp., 1 hi., S sp.. 
1 bl. 
18th row—1 bl.. 7 sp.. 3 bl.. 9 sp.. 5 bl.. 
9 -p.. 3 bl. 7 sp.. 1 bl. 
19th row—1 bl., 5 sp.. 5 bl., S sp.. 5 bl., 
S sp.. 5 bl.. 5 sp.. 1 bl. 
20th row-—1 bl.. 5 sp.. 5 bl.. 0 sp., 3 bl., 
9 sp.. 5 bl., 5 sp., 1 bl.. ch. eh. 95. 
Batch back in 4th st. from hook tr. in 
each next st. until you have 23 bl. more 
than 2dth row: continue across with 7 sp.. 
5 bl.. 10 sp., 1 bl.. 10 sp.. 5 bl., 7 sp. and 
23 bl.. made just like latter part of 13th 
row. 
22d row—1 bl.. 27 sp.. 3 bl., 1 sp., 3 bl.. 
1 sp., 3 bl., 6 sp., 1 bl., 1 sp.. 1 bl., 6 sp., 
3 bl., 1 sp., 3 bl.. 1 sp.. 3 bi.. 27 sp.. 1 bl. 
23d row begins larger “motif” like one 
just made in extreme point, having cro¬ 
cheted thus far the entire point (front 
and back are exactly alike) is quite 
easily finished by reference to picture. 
Each shoulder “strap” is made alike, be¬ 
ginning with 76 ch., ch. 3, fr. tr. tr. in 
76th st.. tr. in next 3 st., ch. 2. miss 2. 
tr. in next, repeat, making 1 bl. in exact 
center of row. remembering that outside 
edge is always finished with 1 bl. 
3d row—Ch. 5. tr. in tr.. 7 sp., 3 bl., 7 
sp.. 1 bl. 
4tli row—1 bl.. 6 sp.. 5 bl., 6 sp. 
5th row—Ch. 5, tr. in tr., 6 sp., 5 bl., 
C sp.. 1 bl. 
6th row—1 bl., 6 sp., 5 bl., 7 ep. 
7th row—Ch. 5. tr. in tr.. 4 sp., 3 bl., 1 
sp., 3 bl.. 1 sp.. 3 bl.. 3 sp.. 1 bl. 
8th row—1 bl., 2 sp., 5 bl., 1 sp., 1 bl., 
1 sp., 5 bl., 3 sp. 
9th row—-Ch. 5. tr. in tr., 1 sp., 7 bl., 1 
sp.. 7 bl.. 1 sp.. 1 bl. 
10th row—1 bl., 2 sp., 5 bl., 1 sp., 1 bl., 
1 sp., 5 bl.. 3 sp. 
11th row—Ch. 5, tr. in next tr., 3 sp., 3 
bl.. 1 sp.. 3 bl.. 1 sp.. 3 bl.. 3 sp., 1 bl. 
12th row—1 bl.. 6 sp.. 5 bl.. 7 sp. 
13th row—Ch. 5. tr. in next tr., 6 sp., 5 
bl.. 7 sp.. 1 bl. 
14th row—1 bl.. S sp.. 3 hi.. 8 sp. 
15th row—C’h. 5, tr. in tr., 8 sp., 1 bl.. 
8 sp., 1 bl. 
This finishes “motif”; separate each by 
2 rows of space, and repeat from 2d row. 
Join straps to points and for beading 
treble tr. in each 2 tr.. separated by eh. 4. 
all around; 1 tr. in each .st. and tr. tr.; 
3d row the same, using 1 double instead 
of tr.; 4th row. ch. 2, picot, ch. 2, catch 
in tr., repeat catching in each 4th tr. 
GERTRUDE SIIOCKEY. 
Homemade Yeast 
The old-fashioned “starter” makes the 
best yeast I have found. Take two or 
three hard yeast cakes, dissolve (yeast 
cakes are smaller than they wei - e). Put 
one pint of potato water in a quart can. 
Add one-half cup granulated sugar and 
the yeast. Let it get light. Keep tightly 
sealed until you use it. When you wish 
to make bread add to this at noon enough 
potato water to nearly fill can. one-half 
cup of sugar, and let it get light in a 
warm place. Mix bread hard at night, 
using milk, shortening and salt. If you 
have a large baking use a two-quart can. 
and always keep warm. Leave in your 
can about a pint of starter or a little 
less. The yeast does not flavor the bread. 
C. B. W. 
Old-fashioned Buckwheat Cakes.—Scald 
one cup of cornmeal in a quart of boiling 
milk. Add half a teaspoon of salt, and, 
when lukewarm, stir in a quarter of a 
cake of compressed yeast dissolved in a 
quarter of a cup of tepid water and 
enough buckwheat flour to make a soft 
l atter. Beat well and let raise over night 
In the morning stir in one tablespoon of 
molasses and a teaspoon of baking soda. 
Bake on a hot. slightly greased griddle. 
This recipe is for the old-fashioned buck¬ 
wheat cakes. 
Dublin Pancakes.—Two tablespoons of 
flour, one egg, one-half pint milk, pinch of 
salt, lemon juice, two ounces of lard or 
drippings. Put the flour into a basin; 
add the salt. Beat the egg well; pour it 
over the flour. Mix very smooth till no 
lumps remain: add the milk. Take a 
small frying pan; grease it over when 
hot. Take a small teacup of the mixture; 
pour it on the pan: when brown under¬ 
neath. turn the pancake quickly over with 
a knife. When done, turn the pancake 
on to a hot dish: roll it up; shake fine 
sugar over it: squeeze some lemon juice 
also over it. and quickly fry the remain¬ 
ing pancakes. 
Keep die 
cost of Furnace 
Piping in your 
pocket 
A Homer Pipeless Furnace 
will thoroughly heat and 
ventilate every room in 
your house. 
Costs far less than pipe furnaces. 
Gives more heat "because it doesn’t 
waste it through pipes. 
Uses 35% to 50% less fuel. 
Installed in one day without 
tearing up floors and walls. 
Burns hard or soft coal, coke, 
wood, slack — in fact any fuel. 
35,000 enthusiastic Homer users 
tell the Homer story best. 
Homer Furnace Company 
Dept. B-7 Homer, Michigan 
FAMOU S HO TEL BLEND 
COFFEE 
DIFFERENT FROM ORDINARY COFF EES 
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remarkable blend, used by leading N. Y. Hotels 
Satisfaction Guaranteed or Money Back 
o Lbs. Del. Free 300 Miles. 10 Lbs. Del. Free 500 Miles 
For cheaper Coffees Send for Price List 
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Established 79 Years 
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Developing and Printing by our NU-TONE 
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8x10 mounted enlargement 35c. A ll work prepaid 
“SCHULTZ” PHOTO SHOP, 122 Nassau St., New York 
Two Excellent Vegetable Books 
By R. L Watts 
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Vegetable Forcing.2.00 
For sale by 
The Rural New-Yorker 
333 W. 30th St, New York 
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