1216 
WOMAN AND HOME 
From Day to Day 
Resurgam 
Now is a great and shining company, 
Choired like stars before the break of day, 
So radiant, their silence is like singing, 
Like mist of music down the Milky Way; 
And they who wake, hearing the dawn 
wind bringing 
Comfort of voices, are content and stay 
A little while their tears; forbear the 
clinging 
Of hands that hinder youth at last made 
free. 
There is no death, nor change, nor any 
ending, 
Only a journey; and so many go. 
That we who stay at length discern the 
blending 
Of the two roads, two breaths, two lives, 
and so 
Come to the high and quiet knowledge 
that the dead 
Are but ourselves made beautiful instead. 
—Maxwell Struthers Burt in Scribners. 
* 
Do NOT ask us for recipes for making 
wines or other alcoholic beverages. The 
R. N.-Y. never prints such recipes, and 
under the present prohibition law the 
sending of such recipes by mail would 
seem of doubtful legality, even where such 
beverages contain a very low percentage 
of alcohol. 
According to recent data given by the 
Children’s Bureau of the United States 
Department of Labor, New York City has 
1.000.000.000 school children, of whom 
173.000 are well fed. 011.000 passably 
fed. and 216.000 seriously under-nour¬ 
ished. In 1017, 21 per cent of New 
York’s school children were underfed, as 
compared with five per cent in 1014. 
Poverty and ignorance are the main 
causes of such malnutrition, but the great 
increase in the past five years must be 
largely due to increased cost of food. 
Says the author of “What is Malnutri¬ 
tion?’’ (Children’s Bureau Publication 
No. 50) : 
Insufficient or unsuitable food and 
drink, such as tea and coffee instead of 
milk, is generally conceded to be the chief 
cause of undernutrition. The first re¬ 
quirement of a growing chihl is food. 
Every movement his body Wfakes. every 
bit of work it does, requires energy, and 
this energv must be furnished by the 
food he eats. If the food supply is in¬ 
sufficient. the body itself is burned to 
provide the energy, and loss of weight 
results. It is essential, therefore, that 
the diet of a growing child should be, 
first of all. generous in amount. An in¬ 
sufficient and inadequate breakfast of 
bread and coffee, whether or not the mid¬ 
day meal is adequate, practically always 
means too little total food, even though 
a hearty supper may be eaten. Indul¬ 
gence in sweets and highly seasoned foods, 
habitual eating between meals, late hours, 
unventilated sleeping rooms and lack of 
exercise may all result in a. “finicky” 
appetite and thus in the taking of too 
little food. Whenever the food eaten 
falls below the actual need, no matter 
for what reason, malnutrition is the un¬ 
failing consequence. 
A diet inadequate in the kind of food 
has equally disastrous results. To be 
well nourished, a child must have every 
day some body-building material, or pro¬ 
tein. to help form his muscles, his blood, 
his heart, his lungs, his brain, and all 
other living parts of the body. Without 
it his muscles cannot develop normally 
nor his organs be in the best, condition. 
Certain proteins of animal origin—those 
of milk, eggs and meat—are more valu¬ 
able for growth than are those of cereals, 
beans, peas and vegetables. A liberal 
amount of the child’s “building material.” 
therefore, should be furnished by foods of 
animal origin. Failure to supply these 
in sufficient amounts may result in under¬ 
nourishment. 
Another specific need of the child’s body 
is for minerals. He must have plenty of 
lime to build sound bones and teeth, iron 
to make i-ed blood, and other minerals 
for just as definite uses. Without suit¬ 
able amounts of lime and phosphorus, his 
bones will surely be spongy and his teeth 
defective, while a lack of iron causes 
anemia. In this condition the blood has 
not enough normal red corpuscles to carry 
sufficient oxygen to the tissues to burn the 
food, and loss of weight follows. Since 
milk is about the only liberal source of 
lime, and since vegetables, fruits, whole 
cereals, and egg yolks, in addition to 
milk, supply most of the other minerals, 
it is readily seen that many cases of mal¬ 
nutrition ire caused by too little of one 
or more if these foods. 
In addition to proteins and minerals, 
a child’s diet must contain some of the 
growth-regulating substances commonly 
known as “vitamines.” One, called water 
soluble B by Dr. McCollum, is found 
abundantly in vegetables, fruits, milk and 
all natural foodstuffs. Another (fat 
soluble A) is less widely distributed. It 
is found in liberal amounts iu the fat of 
milk, egg yolks and glandular organs, and 
in the leaves of plants. There is little 
Vht RURAL. NEW-YORKER 
August 16, 1919 
danger that an ordinary diet, unless made 
up of too purified foodstuffs, will be lack¬ 
ing in the first; but it is quite possible 
that many children who have no leafy 
vegetables and practically no milk or eggs 
may fail to grow normally because of an 
insufficient amount of the fat soluble 
vitamine. Without fairly liberal amounts 
of milk, leafy vegetables and eggs, there¬ 
fore. the diet can hardly fail to be lacking 
in minerals, growth proteins, and the 
necessary vitamines. Malnutrition of 
many children may be laid to the fact 
that they receive too little of one or more 
of these necessary foods. 
Lack of sleep is another aid to mal¬ 
nutrition. For this the parents are to 
blame; normal children should form the 
habit of going to bed at proper time with¬ 
out question, and even under the former 
schedule of time it was still daylight in 
Summer when young children were pro¬ 
perly put to bed. If they are allowed to 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9820. Fancy bodice, 
34 to 42 bust. 
977. r >. Draped skirt. 
24 to 32 waist. 
Frice of each 15 
cents. 
9021. Dress with 
side closing, 34 to 
42 bust. Price 15 
cents. 
Dress for 
and small 
16 and 18 
Design for 
band or border, 3 
Inches wide. 
Price of each 15 
cents. 
9U78. Bodice with 
Tunic, for misses 
and' small women, 
10 to 18 years. 
9538. Two-piece 
Skirt, for misses 
and small women, 
10 and 18 years. 
Price of each 15 
cents. 
rush about or join iu the occupations of 
elder people until the last moment they are 
too tired or excited to sleep. This lack of 
sleep is harder to control in city than coun¬ 
try, for where a family is crowded into a 
few rooms the children are out on the 
street until a late hour, and often there 
is no unoccupied room in which a child 
may be put to bed. This is rarely the 
case in a country home, and the child 
should be started right from earliest baby¬ 
hood. 
Wanted—How to Crochet a Sweater 
“When in doubt” consult The It. 
N.-Y. We would like directions for a 
sweater in single crochet stitch, bust 40. 
Will some of your large family send 
directions to “our” paper, and greatly 
MRS. R. 
Mulberries and Currants 
Mulberry Water Ice.—Pick and then 
mash one pound of mulberries, add to 
them one-half cup of sugar, a few drops 
of red color and the strained juice of 
one lemon. Set aside for 15 minutes; 
then strain, add two cups of cold water 
and freeze. 
Black, Currant Ice Oream.—Put one 
pound of ripe black currants, three- 
fourths of a cup of sugar, one cup of 
water and a few grains of red color into 
a dish, and 1 t the mixture just come to 
the boil. Strain and add two cups of 
cream, one-half cup of sugar and one-half 
teaspoon of lemon juice. Freeze. 
Currant Water.—Simmer one pint of 
currants in one quart of water; strain. 
Add one tablespoon of powdered sugar. 
Cool and serve with cracked ice with a 
few fresh bunches of the fruit in the glass. 
Currant Jain.—Six quarts of currants, 
stemmed and measured, require five 
quarts of granulated sugar. Put sugar 
in a kettle with one pint of water and let 
it boil. Pour in the currants and cook 10 
minutes after they boil. Add a small 
cloth bag containing whole cloves and 
stick cinnamon, and let it boil with the 
jam ; remove before putting in jars. 
Red Currant Dessert.—Pick over one 
pint of red currants and rub them through 
a sieve with one heaping tablespoon of 
sugar. Dissolve two heaping tablespoons 
of powdered gelatin with half a cup of 
boiling water; add two tablespoons of 
sugar, strained juice of half a lemon, the 
currants, a few drops of red coloring and 
one cup of whipped cream. Pour into a 
wet mold; turn out when firm and dec¬ 
orate with ripe currants. 
HELEN A. LYNAN. 
How I Carried on Kindergarten Work in 
My Home 
Part III. —Color Music. 
Iiow many times, when we were taking 
up a new song in the chorus or choir, I 
have longed for the ability to sing the 
tones correctly the first time we went 
oyer the music. I have friends who can 
pick up any song and without the aid of 
any musical instrument, sing it off at 
once. How I have envied them ! When 
I want to learn a new song I must first 
play it over on the piano. When I came 
across Fannie E. Hughey’s “Color Music 
for Children,” I discovered that there was 
a delightful way iu which to teach chil¬ 
dren to do sight reading; and I deter¬ 
mined at once to carry out with my own 
children what had been successfully done 
with others. Of course it is better to 
have these music lessons every day; but, 
if you cannot, do not be discouraged in the 
matter, for it is not absolutely necessary. 
Many times our lessons have been omit¬ 
ted for weeks. For instance, during the 
raspberry season we do not attempt anv 
singing lessons. Only be careful to make 
a short review of the past lessons before 
you take any new lessons after a vacation, 
and you will get along nicely. 
“Methods of musical instruction have 
undergone a similar evolution with that 
of other subjects, the object now being, 
first, to awaken musical feeling, and. sec¬ 
ondly. to guide the expression of it. A 
child’s imagination is very active and sen¬ 
sitive ; his power of imitation just as 
keen. His world is made up of imagina¬ 
tion and imitation. If we would have 
him love music and desire it, we must go 
to him where he is. rather than expect 
him to come to us and our grown-up 
ideas. If we would help him to feel music, 
to think music, to render music, to live 
music, we must teach him by imagery, 
mimicry and imagination. 
“So we associate music with sounds and 
colors, making pictures for the eye and 
pictures for the ear; and in order to make 
the pictures definite and reasonable, we 
give the colors the shapes of birds, be¬ 
cause birds are not only pretty to look at. 
but also to listen to; and thus in a happy 
spirit of animated play the little ones 
learn to write and render music as they 
learn to paint a picture or compose a 
Story. 
_ “The best age to begin music is from 
six to 10 months, in happy play with 
mother. Little children three, four and 
five years old can learn music faster and 
more accurately, and enjoy the study 
more, than at any later period, provided 
they have had the right start..” 
So says Mrs. Hughey in her preface to 
“Color Music.” and how true I have 
found it to be! First you introduce the 
little red bird that sings doh, by means of 
a fairy story iu Mrs. Hughey's book. 
When the child is familiar with the doll- 
bird and its nest on the piano keys, or an 
imitation keyboard if you have no instru¬ 
ment, then you introduce the little blue 
bird that sings soli. 
When the doh-bird and the soh-bird are 
“known” friends, then the yellow bird 
comes, and what a beautiful chord we 
have when all three birds sing together, 
and what delightful music stories the child 
can form with the three loved tones. 
Later the orange, green, light red. vio¬ 
let and pink birds arrive, one at a time. 
I would not hurry their arrival. Make 
sure that all the tones are very well 
known before introducing a new one. You 
cannot imagine how vivid these tones be¬ 
come to the children. This Spring when 
my red and yellow roses were in bloom, 
my T 'Oungest child was very happy in 
telling me that we had doh and me roses 
in bloc n. 
If yo, have a musical instrument, it 
would be very wise to own Julia Car- 
uthers’ “Piano Technic for Children.” It 
contains a very delightful collection of 
action songs. “Old-fashioned Dance,” 
“Little Indians,” “Simple Simon.” 
“Humpty Dumpty.” “Lilies and Roses,” 
“The House that Jack Built.” “John 
Smith.” “I’ussy Cat.” “Ilush-a-bye Song” 
and “Sing a Song of Sixpence” are some 
of our favorites in this book. However, a 
piano is not at all an essential thing in 
this course. As I said iu a previous ar¬ 
ticle. if you can sing the scale correctly, 
if you own a pitch pipe, and a narrow 
board long enough to represent the key¬ 
board of a piano or organ, and a box of 
crayons, you can carry out the work sug¬ 
gested in Mrs. Hughey’s “Color Music” 
very nicely. 
As Mrs. Hughey safs in her chapter 
on “Piano Technic”: 
“The musician’s organs of speech are 
either the local organs for the vocal ex¬ 
pression of music, or the mouth and hands 
iu the use of wind instruments, or the 
arm, hand and fingers in the use of 
stringed instruments and instruments of 
percussion. In the foundation work, not 
knowing what specialty will be elected in 
after life, v*e must plan processes of train¬ 
ing in such a manner as to prepare for 
any choice. 
“There are certain fundamental re¬ 
quirements common to all departments of 
music, such as rapid sight-reading, abil¬ 
ity to memorize accurately and quickly, 
rhythmic feeling, correct analysis, emo¬ 
tional and intellectual interpretation, to¬ 
gether with a finished technic which pro¬ 
vide^ the power of fluent expression. The 
cultivation of these essentials should be 
well started before the child is six vears 
old.” 
In my own home I have worked in 
“Color Music” along with the other kin¬ 
dergarten work of which I have told you ; 
and the results have been very good, al¬ 
though the lessons are often interrupted. 
The. children like to take turns playing 
music stories on the piano, and having 
the others lay out the appropriate colored 
disks as they play. This exercise iu ear 
dictation is very good for all of them, 
and they often do it for their own amuse¬ 
ment for a long time. For instance, the 
oldest child plays doh. ray. me. soli, me, 
doh, and my little boy and five-year-old 
girlie each place in front of them on the 
table red, orange, yellow, blue, yellow, 
red. At present the colored disks' which 
I am using in ear dictation are some that 
I bought to use in “number work.” How¬ 
ever, you can easily cut out your own 
pasteboard tablets and color them with 
crayons. 
In the case of the birds, we found some 
pictures of birds we liked and copied them 
and colored them up as we needed them. 
It is a good thing to have several bi’-ds 
in playing the game of “hide and go seek.” 
The children are very fond of that game. 
The games suggested by Mrs. Hughey give 
excellent drill in tone work. 
The results I have obtained in teaching 
my three children music according to Mrs. 
Hughey’s method have been a great pleas¬ 
ure and satisfaction to all of us. The 
children and I have enjoyed the lessons, 
and their father and ail our relatives 
and friends have thoroughly enjoyed hear¬ 
ing the children sing. And I think in the 
years to come my children will get more 
and more out of life because they can 
appreciate beautiful music and also can 
interpret it to those around them. 
In closing, please note this: I never 
ask my children to show how well they 
can sing this or that song—“showing off” 
is a very bad thing. But I say. “Did you 
ever hear that amusing song. ‘Going' to 
London Town’?” 
“I don’t believe I ever did,” returns 
auntie. 
“The children will sing it for you, if 
you wish.” 
Of course auntie wishes to hear it. 
The children are so busy interpreting the 
song that they have not time to think of 
themselves. Do not let a child attempt a 
song in public without he knows the song 
thoroughly : otherwise he will lose confi¬ 
dence in himself and become self-con¬ 
scious—two things that are to be very 
much avoided. l. e. c. 
Bottling Fruit Juices 
The following information about pre¬ 
serving fruit juices is given out by the 
United States Department of Agricul¬ 
ture : 
The juice of such fruits as the grape, 
currant, blackberry, strawberry, rasnber- 
ry. elderberry and cherry makes delicious, 
wholesome drinks. Fruit juices also may 
be canned and made into jelly when it is 
wanted during the Winter. Winter jelly 
making relieves the pressure of work dur¬ 
ing the hot and busy fruit season. Sugar 
need not be added until the juice is served 
or until the jelly is made. Extract the 
juice by boiling the fruit with a very lit¬ 
tle water and strain through a jelly bag. 
To prepare the juice for canning, pour 
it into bottles or jars which have been 
boiled for 15 minutes. But these on a 
- false bottom in a hot water bath. This 
may be a commercial canner or a con¬ 
tainer large enough to hold sufficient wa¬ 
ter. The water should reach the necks of 
the bottles and the shoulders of the jars. 
A cotton stopper may be pressed into the 
neck of the bottle and left during the pro¬ 
cessing period, or a cork, after being 
boiled, may be put in lightly. If jars are 
used as containers, put boiled tops in 
place and half seal. Process for 60 min¬ 
utes at the simmering point. Remove, 
put stoppers of bottles in tightly, and 
when cool dip the top of the bottle into 
melted paraffin or sealing wax. Equal 
parts of rosin and beeswax make a good 
wax. Finish tightening the tops of the 
jars as soon as they are removed from the 
bath. Test for leaks and store iu a dry, 
dark, cool place. 
Aside from their use in making jelly 
and as a base for homemade drinks, these 
fruit juices are excellent for use iu gel¬ 
atin, sauces, ice creams, sherbets and 
other desserts. Those which are to be 
used in this way will have a better flavor 
if sugar is added before they are bottled. 
