1078 
The RURAL NEW-YORKER 
July 12, 11U0 
WOMAN AND HOME 
From Day to Day 
Young and Old 
When all the world is young, lad. 
And all the trees are green ; 
And every goose a swan. lad. 
- And every lass a queen : 
Then hey for boot and horse, lad. 
And round the world away : 
Young blood niuot have it- course, lad, 
And every dog his day. 
When all the world is old. lad 
And all the trees are brown ; 
And all the sport is,stale, lad. 
And all the wheels run down : 
Creep home, and take your place there. 
The spent and maimed among: 
God grant you find one face there 
You loved when all was young. 
CHARLES KINGSLEY (1S19-1ST5). 
* 
Pineapple marmalade, given by Vir¬ 
ginia Carter Lee in the New York Trib¬ 
une, is delicious: Peel the pineapples and 
shred the edible pulp* with a silver fork. 
For six pints of the pineapple allow two 
oranges and 2V> quarts of sugar. Sprin¬ 
kle the sugar over the pineapple, that 
has been placed in a preserving kettle, 
and add the pulp of the oranges, cut fine. 
Mix well and let stand for several hours. 
Chop the yellow rind of the oranges very 
fine, cover with cold water and let stand 
over night, then cook in the water until 
very tender. Add the rind to the fruit 
and sugar mixture and cook slowly until 
very thick. It will take at least 40 min¬ 
utes. Store as for jelly. 
In business correspondence many peo¬ 
ple have a habit of abbreviating the 
name of their home town. This is a great 
mistake—such abbreviations are not as 
familiar to outsiders as to natives, and 
handrwriting is often puzzling. We once 
received a letter requiring immediate an¬ 
swer from a man at Middletown (the 
State does not matter), who abbreviated 
it to Mdltn, and wrote it so carelessly at 
that that no one was able to identify it. 
while the postmark was too indistinct to 
give a clew. And that man was deeply 
hurt because he did not get an immedi¬ 
ate answer! It is a safe rule in corre¬ 
spondence to avoid any abbreviation of 
town, city or county; it is not good 
usage, and is often troublesome. Abbre¬ 
viation of State is customary and en¬ 
tirely proper, being familiar to everyone. 
* 
i >N page 1007 Mr. McDonald com¬ 
ments on Mr. Wing’s remarks on page 
STM. Certainly there are more flower lov¬ 
ers than ever before, for the mail order 
business in flower seeds was never so 
great as now. and the same is true of the 
trade in flowering plants. Every refer¬ 
ence to ornamental plants or flowers in 
The II. N.-Y. calls out a host of corre¬ 
spondence from interested readers. Cer¬ 
tainly a majority of these readers are 
farm dwellers, and farm women form a 
considerable proportion of the buyers of 
flower seeds, so it is only reasonable to 
suppose that the conditions referred to 
are peculiar to some localities, rather 
than general. Our own experience shows 
that most farm women love flowers, and 
are eager to have them, but often they 
do not have time or strength for much 
gardening, and the men of the family do 
not find time to do the hard work of 
preparation, which is beyond the women's 
power. There are too many cases where 
the woman's taste for natural beauty is 
ignored by the men of the family, who 
think it “doesn't pay.” The demands 
made upon the housekeepers are much 
rreater than formerly, in spite of mod¬ 
ern appliances and readymade g <>’s. In 
the old mush-and-milk. boiled dinner and 
j d'nny-cake days a housekeeper had more 
time for hooking rugs and quilting parties 
than now. when she must provide cakes, 
pies, homemade ice cream and ether food 
that requires time and effort. The excess 
of housework prevents neighborly ea ling, 
but where there is a telephone the wom¬ 
en keep up friendly association by wire, 
even when they do not meet. It is very 
easy for long and frequent visits to be¬ 
come chapters of gossip that is neither 
edifying nor helpful, and permanent 
friendships are quite as often formed at 
'i-b meetings with some definite object as 
in aimless visiting. It is unfortunate 
that the condition*, referred to should 
exist in two widely separated localities, 
but we cannot regard them as character¬ 
istic of all farm communities. 
Making a Rose Jar and Rose Beads 
I would like to learn how to prepare a 
rose jar; also rose beads. I have seen 
directions, but do not remember how it 
was done. sirs. ii. k. 
To prepare a rose jar, dry the rose 
petals, then salt down. Dry the finest 
table salt in the oven, roll fine, and put 
in a coarse shaker. If rose petals only 
are used, put a layer of the petals in a 
stone or glass jar. then sprinkle with 
salt, add another layer of petals, and 
more salt. As you dry them, add more 
petals and more salt, stirring the mass 
well each time you add more. The salt 
is to absorb any moisture that is not 
dried out. After a week or so the petals 
may be taken out. excess salt shaken off. 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9827. Slip-on Ki¬ 
mono Blouse, 34 to 
42 bust. 
9 8 17. Straight 
Skirt. with deep 
tuck. 24 to 32 waist. 
1021. Design for 
band, 1)4 inches 
wide. Price 15 
cents each. 
9821. Girl's Dress, 
8 to 14 years. Price 
15 cents. 
9 $ 25 . Dress With 
straight side por¬ 
tions on skirt. 34 to 
44 bust. Price 15 
cents. 
9800. Girl's Dress, 
0 to 12 years. Price 
15 cents. 
and then packed in a permanent rose jar. 
To prepare pot-pourri, in addition to rose 
petals use dried leaves or flowers of scent¬ 
ed geranium, pinks, lavender, lemon ver¬ 
bena, or, in fact, any sweet-smelling plant 
that retains its fragrance when dried. 
To six quarts of the dried petals an’d 
leaves use one-fourth ounce each of 
coarsely ground mace, allspice, cloves and 
cinnamon; one ounce each of gum ben¬ 
zoin pounded coarse, one ounce chipped 
orris root, a little dried and pulverized 
orange and lemon peel, sandalwood saw¬ 
dust and powdered myrrh. Mix all to¬ 
gether, and pack in the rose jar. In the 
bottom put a little oil of rose and a grain 
of musk ; then pack in the prepared mix- 
ture. Some add. as each layer is packed, 
a little bay rum, but we think this over¬ 
powers the odor of roses. When the jar 
is packed cover tightly and leave closed 
for three months, so that the perfume 
may be well blended. In old-fashioned 
recipes we are told to salt the petals as 
they are gathered, but this has never 
worked well for us. the result being a 
moldy, discolored mass. We get excel¬ 
lent results from first drying and then 
salting the petals. 
To make rose beads a large quantity 
of petals is required, any and all kinds, 
but free from sticks, hits of leaf or any 
other rubbish. The petals must be fresh 
and juicy, not dried. Grind the petals to 
a fine pulp in an ordinary meat chopper. 
Run the mass through the chopper six 
times, so that the pulp is smooth and 
fine; all the juice should be saved and 
mixed with the pulp. This pulp is spread 
in a thin layer on sheet-iron pans, where 
it soon begins to blacken from the oxida¬ 
tion of the iron. Every few hours it 
must be turned and stirred so that it 
may become uniformly black. Blacken¬ 
ing is hastened greatly by adding a few 
drops of tincture of irou. The primitive 
method was to smear the rose-leaf paste 
on the inside of an iron cooking kettle. 
As soon as the blackened pulp has dried 
enough to hold shape when molded, small 
quantities are rolled in the hands until 
perfectly round. They shrink in drying 
to about one-third their original size, so 
this must be borne in mind when mold¬ 
ing them. The beads are placed upon 
plates until partly dry. when they are 
rolled again to correct any irregularities 
of form. Then they are pierced with 
large pins, and left upon the pins to dry. 
The petals should be gathered iu the 
morning, when ready to fall, about a peck 
making a convenient batch. For uniform 
size it is well to measure the plllp by 
spoonfuls of different sizes. When partly 
dried the beads may be rolled between 
glass, to give polish; some recommend 
oil for this purpose, but. this is not ad¬ 
visable. If fragrant petals are used, the 
beads will retain their perfume for years. 
Notes from Tennessee 
Do you know. I hear a bit of thunder, 
and I am just hoping and hoping it may 
rain ? The last tiling at night and first 
in the morning is to look for rain signs. 
For more than three weeks we have been 
sweltered and blistered with hot suns and 
dry wind. Gardens are drying up. corn 
beginning to fire; what bit of fruit the 
freeze left falling off. It lias been a dry 
harvest. There is much disappointment 
over the wheat. Some say it was the 
late freeze that caused so much of it to 
fail and not- mature right, but perhaps 
there will be sufficient for our needs and 
mayhap it will rain in time to save the 
corn. And anyway I have 10 gallons of 
cherries on the road home ; jars, tops, and 
all. ready for them. 
Saturday was harvest hands; Sunday 
I went visiting; Monday I washed, scrub¬ 
bed the floors, hoed a bit in the garden 
and upholstered a reciting chair. Tues¬ 
day (that’s today) I ironed, prepared 
dinuer for harvest hands again ; scalded 
my jars. Meanwhile I tried to toll the 
chickens to the wheat stubble; succeeded 
in'getting several dozen there, but they 
are that “aggravating"! Some of them 
beat me back to the barn. Lice seemed 
to be outgrowing the hogs. I saw their 
wallow was dry. I had saved my suds, 
and so I just mixed a few spoonfuls of 
coal oil in the sucls and poured it iu the 
wallow. You should have seen the hogs 
slosh and slop and dig. I think it will 
help considerably. I have at last reached 
three screen doors, but cannot get them 
home until next week, so I am killing 
flies with powders. If one could just de¬ 
stroy them all! 
Eggs have taken a tumble from 40c t<> 
25c; young chicks are 85c per lb. I sold 
II of my oldest ones; they weighed 20 
lbs. I save all the early pullets and eat 
and sell the roosters. We are trying to 
consume all the eggs we want. Paul has 
11 guineas, and we only get half price for 
A 
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All druggists: Soap 25. Ointment 25 & 50. Talcum 25. 
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