<Ih< RURAL. NEW-YORKER 
1463 
the coat material for a few inches, as 
you will see by your pattern, and a tape 
should be sewn in this seam to prevent 
stretching. After the seams are sewed 
tight, lay a damp cloth on them and 
press. The .secret of good tailoring is to 
press thoroughly and have the material 
damp. If the material is velvet or plush 
the seams will have to be pressed in the 
same manner I have described for remov¬ 
ing the wrinkles. 
After the seams are sewed, the front 
facing turned to the wrong side, basted 
down and pressed, the proper length for 
the coat should be found and the hem 
basted in it. The collar should then be 
sewed on and you are ready for the lin¬ 
ing. This is always cut a little larger 
than the coat so that there is no danger 
of drawing. Baste the seams of the lining 
to the seams of the coat at the shoulder 
and underarm seams, and sew down the 
edges with fine side stitehes. The sleeve 
is made and lined separately. Baste and 
sew through the cloth, only, of the sleeve 
and through both cloth and lining of the 
coat. Then baste and side-stitch lining 
down to cover this seam. 
A long coat is often not lined for its 
entire length. In this case the lining 
should be cut. a little longer than the 
waist line, and hemmed. Below this the 
seams of the coat are bound with a silk 
seam binding which is bought by the roll. 
There must be a lining in the upper part 
though, so that it will slip on easily over 
the dress. Satin or fine satine may be 
used. Light linings are pretty, but the 
dark ones that match the coat are the 
most serviceable. After the lining is in. 
the coat can be stitched around the edge if 
this finish is desired. 
Before working the buttonholes they 
should be marked with white thread for 
their entire length, and stitched around , 
this marking on the machine several times 
before they are cut. This makes a good 
firm edge to work on. Fse buttonhole 
twist for the buttonholes and work with 
as short a stitch as possible. Buttons 
can now be sewed on and if there is a 
belt it should be adjusted. Lastly, there 
should be another pressing, taking care 
not to press over any ridges on the lin¬ 
ing. as that would leave a shiny streak 
on the outside of the coat where the iron 
passed over. Any basting threads should 
be removed, too. before this pressing, or. 
the marks will be left on the cloth. 
I have tried to point out the few nec¬ 
essary things to follow in making a gar¬ 
ment of this type; all other necessary di¬ 
rections will be found on the pattern. I 
feel quite sure that any woman who can 
do plain sewing will be able to make a 
coat without any trouble and will be sur¬ 
prised to find how easy it really is. 
MBS. CHARLES JOHNSTON. 
Drying Corn and Apples 
Will you put in Friday’s paper your 
best recipe for drying corn and apples? 
Do you cook corn before drying or cut 
from cob before drying? mbs. F. C. V. 
This letter had no address, hence could 
not be answered by mail. At the time it 
was received “next Friday’s paper” was 
already mailed, and paper for the week 
following in the printer’s hands. 
In drying sweet corn, select youn; and 
tender ears, fresh gathered. Blanch on 
cob, in steam or boiling water, five to 10 
minutes, to set milk. If boiling water is 
used, add a teaspoon of salt to each gal¬ 
lon. Cold dip, drain thoroughly, and 
with a sharp knife cut off in layers, or 
cut off half the kernel and scrape off the 
remainder, taking care not to include the 
chaff. Drying time in an evaporator is 
three to four hours, starting with temper¬ 
ature of 110°, raising gradually to 145°. 
If dried in the sun, first dry in the oven 
for 10 or 15 minutes, and after drying is 
complete the corn should again be heated 
to 145° in oven to sterilize it. If sun- 
dried it is a good plan to spread the corn 
on cheesecloth, stretched over a frame, 
so that the air circulates all around it. 
Cover with mosquito netting while drying. 
Apples should be pared, cored and 
sliced. It the slices are dropped for a 
minute or two into water containing eight 
teaspoons of salt to the gallon, discolora¬ 
tion will be prevented. Drain well, then 
start drying at 110°. and raise tempera¬ 
ture gradually to 130°. Time required, 
four to six hours, or until fruit, is leath¬ 
ery and pliable. Apples are often dried 
with entire satisfaction over the kitchen 
range. 
What About Children’s Wages? 
There is a burning question that I ! 
should like to lay before It. N.-Y. mothers 
and fathers, and let them tell their ex¬ 
perience and give me advice. The ques¬ 
tion is this: Shall we pay our own chil¬ 
dren for their work? How much? What 
must they do with this money, buying 
clothes or using it for own benefit, bicy¬ 
cles. playthings, or some presents for 
others? We have many examples around 
here, and up till now we liked our own 
system the best. Our boys are nine, the 
girl is 11. When we have very busy 
days, making market supplies ready, 
bunching lettuce, radishes, cutting greens, 
etc., we pay them 10c a day for a medium 
work day, 5c apiece, and when there is 
no real work to do. nothing. I don’t 
count getting me some spring water, chop¬ 
ping a little bit of wood to start my coal 
stove, making their own beds and sweep¬ 
ing their own rooms, as “work.” They 
may keep that money and buy what they 
like, with a little guidance by us. of 
course. The boys are trying to get a 
bicycle, the girl joined the poultry club, 
bought some setting®, built 1 a little* 
pen, and is saving to buy a pony. She 
saved this year $12 in that way. Some¬ 
times they will spend five cente for candy 
for themselves and for me. 
Now there are other systems around 
here, and sometimes it seems that the 
children think they are so much better 
than our way. There is one family that 
used to pay the children for every little 
job, and I have heard that their 15-year- 
old boy will wait, ax in hand, Jill his 
mother tells him what she will pay him 
for some stove wood. There are other 
families that pay their children regular 
Avages, and tlieee children have to pay for 
their oavu clothing. There is even a fam¬ 
ily here that won’t buy clothing for their 
six and eight-year-okl boys. These chil¬ 
dren are hunting all day long for old junk 
iron along the railroad track to make 
some money. These same children have 
two brothers 10 and IS years old Avho 
work in the shop and who bought them¬ 
selves the other day a second-hand car. 
It is hard for us, Holland people, to get 
used to these ways. I don’t think there 
is a land where children are more inde¬ 
pendent than here in America. It cannot 
be the race; it must be in the whole life 
and atmosphere here, for our children, 
though born in the old country, are just 
the same. I like it. but with restrictions, 
and I often see that independence in early 
youth makes very selfish grown people. 
In Holland it is a custom that the old¬ 
est children will try to help their father 
and mother to bring up the whole family, 
and every child who is earning money will 
bring this money home, and the father or 
mother will give him or her so and so 
much as pin money. I know that this 
system has its Avrong sides, too. but to me 
it seems more like family life, helping each 
other to make both ends meet, while here. 
getting financial independence as soon as 
they can, taking wages from your father 
and mother for the services you do for 
them, seems to me too much like employer 
and laborer. I Avould be so glad to hear 
from many fathers and mothers about 
their experiences. MRS. w. J. s. 
Wild Cherry Jelly 
Wash the berries and mash them. Add 
a little water and cook rapidly until the 
juice runs freely, strain in a cheesecloth 
bag and add one cup of sugar to one cup 
of juice. Boil like other jellies. 
MRS. A. H. M. 
Canning Pears; Green Tomato Mincemeat 
Would you give a recipe for canning 
pears, and also for green tomato mince¬ 
meat? MRS. J. Y. 
Peel the pears, dropping into cold wa¬ 
ter containing eight teaspoons of salt to 
the gallon, which will prevent discoloring. 
Drain, blanch in boiling water 1% min¬ 
utes, then pack in sterilized jars, and 
cover with boiling syrup. If sweet and 
mellow, use one part sugar to four parts 
water in making syrup. Double amount 
of sugar if a richer syrup is desired. Put 
on rubber (which has been put in scalding 
AA-ater containing a little baking soda) 
and lid. which has been sterilized by boil¬ 
ing. Adjust top bail without clamping 
down, or partially screw, if a screw top. 
Put in hot-water bath, and cook for 20 
minutes after boiling commences. If the 
pears are hard. 30 minutes is advisable. 
Remove from boiler, complete seal, and 
cool before storing away. 
Green Tomato Mincemeat.—Chop fine 
four quarts of green tomatoes, drain off 
all juice, cover with cold water, let come 
to a boil and scald for 30 minutes, then 
drain well. Add 2 lbs. of brown sugar. 
1 lb. of seeded raisins. % lb. of chopped 
citron, one large half cup of finely chop¬ 
ped suet, one tablespoon of salt and one- 
half cup of strong cider vinegar. Stir 
well together and cook till thick. When 
cold add one teaspoon each of ground cin¬ 
namon and cloA’es and one teaspoon of 
grated nutmeg. Stir thoroughly and keep 
(Avhile it lasts) in a stone jar. 
Choose always the way that seems the 
best, hoAvever rough it may be. Custom 
will render it easy and agreeable.—Pyth¬ 
agoras. 
For Sunday Afternoon At Home 
the Gulbransen Plays the Hymns 
W HEN you gather ’round on 
Sunday afternoon or any other 
time—and hymns are in order, 
the Gulbransen is always ready to 
furnish the music. 
All the well-known hymns in uni¬ 
versal use are now available in 
player-rolls. Some with the words 
on the roll. Here is a partial list: 
Standard .Hymns 
Sbide With Me 
1 Need Thee Erery Hour 
feiui Lorer of Mr Soul 
Lead Kindly Light 
Nearer My God to Thee 
Onward. Christian Soldier* 
Rook of Area 
Are Maria 
Come All Ye Faithful 
Holy. Holy, Holy 
Christian Science 
Hymns 
Shepherd Show Me Hew to 
Go 
Saw Ye My Savior 
Day By Day the Manna Fell 
A Glorioui Day ia Dawning 
Billy Sunday Hymn* 
Brighten the Corner Where 
You Are 
De Brewer’s Biz Hasses 
If Yocr Heart Keeps Right 
Keep On Singing 
The Gulbransen transposes the 
music into any key so that all may 
sing without straining the voice, and 
it can be played as slowly as desired. 
No knowledge of music is required 
to play the Gulbransen. Neither 
does it require effort. 
The pedals operate so gently that 
a tiny baby once crept up to the 
Gulbransen and played it as shown 
in picture below, which gave us thq 
idea for our trade mark. 
Elderly people take a keen delight 
in this ease of operation, and in the 
simplicity which makes the playing 
with expression so natural to you at 
the Gulbransen. 
The moment your feet touch the 
Gulbransen pedals you know you are 
playing a better player-piano than 
any you ever tried before. The Gul-s 
bransen is so Easy to Play. 
Look up our dealer and try the 
Gulbransen yourself. Try some of 
' the good old hymns. The dealer has 
[ them. You can locate him by the 
Baby at the Pedals in his windoAV 
and newspaper advertising. Or 
write us for his address. 
GULBRANSEN-DICKINSON CO. 
815 North Sawyer Avenue, Chicago 
NATIONALLY PRICED 
Three models, all playable by hand or by 
roll, sold at the 6ame prices to everybody, 
everywhere in the U. S., freight and war 
tax paid. Price branded in the back of 
each instrument at the factory: 
White House Model $675 
Country Seat Model S8S 
Suburban Model 49S 
Gulbransen Trade Marie 
-. ^ (Pronounced Cul-BRAN-sett) • 
Playe r~Pi ano 
