machine. One of especial design, pieced 
log cabin, .saw-tooth, star or any other 
old-time patchwork pattern, calls for 
many times the labor and time, and brings 
a much higher meed. But the plain quilt 
is all one color, or put together in strips. 
She says the greatest demand is for com¬ 
forters, and the profits are greater, as 
they require less time to finish. 
A friend of hers has an old settler’s 
hand loom, and weaves the rag carpets at 
present coveted by votaries of fireplaces 
and antique furniture. This friend has 
more orders than she can fill, and offers 
to pass over part of her custom, but Mrs. 
Dash hasn’t yet seen her way clear to 
making time for weaving. She. has a 
fondness for her comfort (forgive the 
pun) and it brings easy money. With 
the increase of outing camps her warm, 
durable bedding will go up in value. Last 
Summer she added to her stock a dozen 
straw beds, filling the striped blue-and- 
white ticks with straw from farmers’ 
racks, and sold them to customers without 
half trying. This year she expects to 
furnish a hundred. They are better liked, 
softer than excelsior mattresses, no 
costlier, and just as cool. Now she is 
ordering loads of pine and fir needles to 
fill pillows and cushions for town custo¬ 
mers. Roof and yard sleepers buy them 
when they come for comforts. Next holi¬ 
days she plans on filling her garret with 
small Christmas trees and bundles of 
laurel for decorations. Inquiries for the 
same, last season, warrant this step. 
Make your wares practical enough and 
success is assured. lillian trott. 
Embroidery Designs 
025. Design for embroidering a pillow 
ease in envelope style, with directions for 
cutting and making. Any initial may be 
used. Blue transfer, price 15 cents. 
Vine Peaches and Relishes 
I have raised the vine or melon peach 
and preserved it satisfactorily. The gar¬ 
den lemon is practically the same thing— 
a tiny variety of melon. 
Vine Peach.—Peel, cut in half and take 
out the seeds. Weigh out as many pounds 
of sugar as you have of the fruit. Put 
fruit into a pan, pour over it the sugar 
and shake the pan gently. Let stand 
nine or 10 hours, then pour off the juice, 
put it into preserving kettle and let it 
come to boiling point. Allow one medium¬ 
sized lemon to each quart of fruit. Slice 
the lemon and put it with the fruit into 
the boiling syrup and cook till tender. 
Take out and pack into sterilized jars. 
Boil the syrup until thick enough to suit, 
skim and pour it over the fruit in the 
jars. Seal. This is a very rich preserve, 
and some might fancy a little less sugar. 
I hope the reader who asks for this recipe 
lives in a part of the country whejie sugar 
is more easily obtained than in New 
England. 
Pepper Relish.—I made a pepper relish 
this Fall decidedly approved by all who 
have tasted it. One medium-sized head 
of cabbage, one dozen medium-sized on¬ 
ions, eight large red sweet peppers, one 
green sweet pepper. Remove the seeds of 
half of the red sweet peppers. Chop cab¬ 
bage, onions and peppers very fine and 
mix with them one-half cup salt and let 
stand over night. In the morning drain 
dry. add one or two tablespoons mustard 
seed and two cups sugar. Cover with 
vinegar and then add another full quart 
of vinegar. Seal in pint or half-pint jars, 
according as your family is large or 
small. 
Tomato Catsup.—My tomato catsup 
gives great satisfaction this ycm\ made 
by an old recipe furnished me 25 years 
ago by Mrs. Nichols of Round Pond, Me., 
wife of an old sea captain. One-half peck 
ripe tomatoes cut up, two tablespoons 
each of salt and pepper, one-half table¬ 
spoon each of ground mustard, allspice 
and cloves, and one pint of good cider 
vinegar. Cook until tomatoes are very 
soft, then put through sieve. Set back on 
stove and cook till it thickens. Put into 
closelv corked bottles and when cool seal. 
I boil the corks and put them into bottles 
hot. This is a dark-colored catsup of fine 
flavor and keeps well. 
Spiced Beets and Beet Relish.—I am 
spicing beets now and preparing beet rel¬ 
ish. For spiced beets, boil small beets, 
skin them and pack while hot into hot 
sterilized jars. Pour over a boiling hot 
pickle of one cup sugar to one quart of 
vinegar, with one tablespoon whole mixed 
spices added. Seal while hot. For beet 
relish, to one quart each of chopped, 
boiled and skinned beets and chopped cab¬ 
bage, add one cup grated horseradish, two 
cups sugar, one tablespoon salt, one tea¬ 
spoon pepper, one-fourth teaspoon cay¬ 
enne, and about (our cups vinegar. Can 
this cold in sterilized jars. 
Corn Salad.—My family likes this, 
made by a recipe given me by my neigli- 
The RURAL NEW-YORKER 
172? 
bor, Mrs. Weston: Eighteen ears of sweet 
corn cut from cob, four onions, two green 
peppers and one small cabbage, all chop¬ 
ped fine. Mix together one-half cup salt, 
three cups sugar, one-half cup flour, two 
tablespoons mustard, one-half teaspoon 
turmeric powder, and add vinegar enough 
to work all to a smooth, thin paste. Add 
this to the chopped vegetables and cook 
all 10 minutes, stirring. Seal hot. 
LOUISE PRINCE FREEMAN. 
Notes from Tennessee 
“Oh. mamma, how good the kitchen 
smells!” is the hungry cry of the little 
folks when they come home from school 
on chow-chow or sweet pickle day. There 
is no part of the canning I enjoy so well 
as the finis; chow-chow, sweet pickles, 
etc., are always the finishing up of the 
green tomatoes, cabbage, peppers, scrappy 
pears, apples and such like. Today I have 
made 12 more quarts of chow-chow. I 
poured the spice, pepper, cloves, cinna¬ 
mon and a bit of ginger to the mixture, 
cabbage, tomatoes and just a few apples 
a dear good neighbor gave me, nine cups 
of sugar and covered with good strong 
cider vinegar, cooked until tomatoes and 
apples are tender, then sealed in glass 
jars. It is surely fine with beans or po¬ 
tatoes during the long cold Winter days. 
Some members of the family eat chow- 
chow just like fried cabbage, and every 
year I say, “Well, I’ll make this so hot 
they will have to eat it as a relish,” but. 
believe me, they just continue to cram it 
down alone. Today’s run makes 30 quarts. 
Sunday night one of our best cows died. 
We had only two. I never make a habit 
of crying over spilt milk or dead cows, but 
when Rose began running through the 
field bawling and lowing, with her nose 
to the ground, searching for Maud, and 
she dead, I just helped her bawl a bit, 
though not so loud. We are having a time 
with Rose; she will not stay out in the 
pasture at all. We are going to try to 
trade for another, though they come high. 
One can never get a doctor for stock, and 
guesswork fails sometimes. We think 
green cane killed the cow, but, anyway, 
we are $100 to the bad. 
Rush, rush, every morning! The boys 
had company last night, and the lunch 
basket had to carry an extra addition to 
school. Yesterday was wash day and 
floors to scrub, some tobacco to haul in. 
One cannot handle the Stuff, so I com¬ 
promised with the head of the house. He 
drew the rinse water and I helped haul 
the tobacco. The patent churn has never 
materialized; it was in my grasp, but 
some barb wire was an actual necessity to 
give the stock some fresh pasture. 
I wonder how many farm folks are so 
careless as some I know in the way of 
paying amounts on debts and never calling 
for. or losing, their receipts? We lifted 
a fertilizer note yesterday, on which we 
had paid $11 we never received credit for. 
Personally I have nothing to do with such 
matters except help foot the bill. 
How many of you ever tried chocolate 
stickies? The children like them for 
lunch. To make them, roll a bit of light 
biscuit dough thin, spread with soft but¬ 
ter ; a bit of sweet lard may be used if 
butter is scarce. Sprinkle with fine choc¬ 
olate. cover with sugar and roll up in a 
round roll. Then cut rolled dough in half¬ 
inch rings, lay closely in a buttered bak¬ 
ing pan. I use a pie pan. Sprinkle each 
sticky with a bit of sugar and chocolate, 
bake a light brown. For a change one 
can use jelly, preserves, or just the sugar 
and butter. 
Light bread is ready to bake. I have a 
sour dough starter, and after supper I 
soak my starter in a quart of lukewarm 
water to which I have added one level 
tablespoon of salt, two heaping ones of 
sugar. Before bed time I make my bread 
dough rather stiff, and set it away in a 
deep pan. The next morning this is all 
puffed up and ready to work in loaves. 
When I work my loaves I cut off a bit of 
the dough and save for the next bread¬ 
making. Sometimes I use three or four 
soft-boiled potatoes and some potato wa¬ 
ter to mix the bread, and think it stays 
moister. When bread is baked I rub a bit 
of butter over the outside, and find this 
makes the crust tender. 
Corn is in the shock; the fields, many 
of them, bare and brown ; the trees be¬ 
ginning to show flecks of red, brown and 
yellow. A few more weeks and they will 
stand stark and bare. I think the Fall 
and Winter such a desolate time. Yet one 
can keep busy until she comes to her Fall 
of the year from which for one there will 
be no earthly Springtime. We strive, 
struggle, reach and grasp after the things 
earthly; some that the common necessities 
of life may be theirs: some that they 
may leave a good inheritance over which 
their children may snarl and fight like 
hungry dogs over a bone. And yet others 
strive that they may excel their neigh¬ 
bors, and yet in two ways are we all 
aalike; we bring naught into the world, 
and we take naught away of earthly 
things, but we each can leave behind us a 
monument more valuable than that of 
costly stone—one built of good deeds and 
kind words. MRS. D. B. P. 
Experience with Fireless Cooker 
I was surprised at reading the question 
in regard to stale taste of food prepared 
in fireless cooker. I have used one for 
seven years; it is just as good as the day 
I got it. and the food cooked in it is most 
palatable. The radiators heat in about 
10 minutes. I cover them while heating; 
then they do not take so long. 
MRS. T. J. M. 
aunar, 
The # 
farm has indeed ^ 
Y been admitted to the ^ 
7 magic power of motoriza- \ 
tion—everywhere the mighty 
engines surge forward, plowing, 
reaping, accomplishing in a day 
the work that formerly required 
weeks of human effort. 
And now every Monday morning more 
than a hundred thousand Maytag Multi-Motor 
Washing Machines murmur their message of 
cleanliness to as many rural households—the 
farm laundry has been motorized, too. 
The Multi-Motor Power Plant is a highly effi¬ 
cient gasoline engine installed under the tub and in ad¬ 
dition to operating both washer and wringer the pulley 
equipment affords a n auxiliary power plant 
adapted to many purposes. 
The Maytag Electric Washer, favored in elec¬ 
trically appointed city homes for both convenience 
and efficiency, is also adapted to operation in connec¬ 
tion with any standard farm electric lighting system. 
Ask the Maytag Dealer to demonstrate this all 
purpose power plant in your own home. 
The Maytag Household Manual 
will be mailed gratis on request. 
THE MAYTAG CO., DEPT - Newton, Iowa 
BRANCHES: 5 * 
Philadelphia, 
Kansas City, 
Indianapolis, 
Atlanta, 
Portland (Oregon) 
Minneapolis 
Winnipeg 
DISTRIBUTORS: 
SEATTLE—Seattle Hardware Company 
SPOKANE—Holley-Mason Hardware Company 
HELENA, MONT.—A. M. Holter Hardware Co. 
BILLINGS, MONT.—Billings Hardware Co. 
OAKLAND, CALIF.—Creighton-Morris Co. 
SALT LAKE CITY—Utah Power & Light Co. 
BOISE, IDAHO—Stewart Wholesale Company 
SAN ANTOrsIO—Smith Bros. Hdwe. Sales Co. 
NEWARK. N. J.—Newark Electrical Supply Co. 
BALTIMORE, MD.—King Electric Washing 
Machine Company 
FOR UTAH AND IDAHO—Consolidated Wagon & Machine Ct« 
14 Salt Lake City. 
Famous Restaurant Combination 
COFFEE 
35 
DIRECT 
c. 
lb. 
FROM WHOLESALER 
In 5-lbs. Lots or Over Delivered 
Free within 3rd zone (300 miles) 
4th zone 37c lb.—5th zone 39c 
lb.—Gtb zone 41c lb.—7tli zone 
43c lb —8th zone 45c lb. Ground Only. 
We're accepting orders from families direct for this 
remarkable blend, used by leading N.Y.Restaurants. 
Satisfaction Guaranteed or Money Back 
GILLIES COFFEE CO.. 233-239 Washington St., New York 
Established 79 Years 
INTERESTING GARDEN BOOKS 
A Woman's Hardy Garden— By Mrs. • 
H. R. Ely .$1.75 
Old Time Gardens— By A. M. 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. 333 W. 30th St.. N.Y. 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deaL” See 
guarantee editorial page. : : 
