1 8 0 
December 13, 1919 
WOMAN AND HOME 
From Day to Day 
Christmas at Sea 
The sheets were frozen hard, and they cut 
the naked hand ; 
The decks were like a slide, where a sea¬ 
man scarce could stand: 
The wind was a nor’wester, blowing 
squally off the sea ; 
The cliffs and spouting breakers were the 
only things a-lee. 
They heard the surf a-roaring before the 
break of day; 
But ’twas only with the peep of light we 
saw how ill we lay. 
We tumbled every hand on deck instanter, 
with a shout, 
And we gave her the maintops’l, and stood 
by to go about. 
We gave the south a wider berth, for 
there the tide-race roared ; 
But every tack we made we brought the 
North Head close aboard; 
So’s we saw cliffs and houses, and the 
breakers running high, 
And the coastguard in his garden, with 
his glass against his eye. 
The frost was on the village roofs as 
white as ocean foam ; 
The good red fires were burning bright in 
every ’longshore home; 
The windows sparkled clear, and the 
chimneys volleyed out; 
And I vow we sniffed the victuals as the 
vessel went about. 
The bells upon the church were rung 
with a mighty jovial cheer; 
For it’s just that I should tell you how 
(of all days in the year) 
This day of our adversity was blessed 
Christmas morn. 
And the house above the coastguard’s 
was the house where I was born. 
O well I saw the pleasant room, the 
pleasant faces there, 
My mother’s silver spectacles, my father’s 
silver hair; 
And well I saw the firelight, like a flight 
of homely elves, 
Go dancing round the china-plates that 
stand upon the shelves. 
And well I knew the talk they had. the 
talk that was of me, 
Of the shadow on the household and the 
son that went to sea ; 
And O the wicked fool I seemed, in every 
kind of way. 
To be there and hauling frozen ropes on 
blessed Christmas Day. 
They lit the high sea-light, and the dark 
began to fall; 
“All hands to loose topgallant sails,” I 
heard the captain call. 
“By the Lord, she'll never stand it,” our 
first mate, Jackson, cried. 
* * * “It’s the one way or the other, 
Mr. Jackson,” he replied. 
She staggered to her bearings, but the 
sails were new and good. 
And the ship smelt up to windward just 
as though she understood. 
As the Winter’s day was ending, in the 
entry of the night. 
We cleared the weary headland, and 
passed below the light. 
And they heaved a mighty breath, every 
soul on board but me. 
As they saw her nose again pointing 
handsome out to sea ; 
But all that I could think of. in the dark¬ 
ness and the cold. 
Was just that I was leaving home and 
my folks were growing old. 
—KOBEKT r.OUIS STEVENSON*. 
* is 
We are asked to give a recipe for porn- 
flake cookies. Can any of our readers 
supply this? 
* 
We have received an unusual number 
of responses to our request for informa¬ 
tion about homemade dyes. Among them 
are recipes printed in The R. N.-Y. in 
1S60, which had been carefully preserved 
in a family scrapbook. We think these 
dyes will be appreciated, especially by 
those who wish to dye carpet rags. 
* 
Fur cloth in great variety is being 
offered this Winter, and is being used to 
make muffs and neck pieces as well as 
coats, capes and trimmings. Seal cloth, 
black and brown, costs from $10 to $25 
a yard; beaver fur cloth, $12 to $20 a 
yard; broadtail, caracul, astrakhan and 
mole, $5 to $24 a yard. The higher-priced 
weaves are lustrous and rich-looking, and 
the extremely high price of furs is caus¬ 
ing an extensive use of these substitutes. 
tC 
Circular No. 76, issued by the Kansas 
State Experiment Station, “Home Prepa¬ 
ration of Pork,” says that mixed sausage 
may be made from a mixture of pork and 
beef in almost any proportion. It is the 
custom of many farmers to kill three or 
The RURAL. NEW-YORKER 
four hogs and a beef during the Winter 
for the year’s supply. When this plan 
is followed a nice supply of sausage can 
be made from the trimmings. Sausage 
should not contain too much fat. A good 
proportion is 2 lbs. of lean pork, 1 lb. 
of fat pork and 1 lb. of lean beef. These 
are chopped finely together, seasoned the 
same as pork sausage and packed in jars, 
muslin bags or casings. Many people 
prefer this to clear pork sausage, as it 
does not seem so fat. The following 
formula is given for pork sausage : 
Pork sausage should be made only from 
clean, fresh pork. For each 3 lbs. of lean 
pork there should be about 1 lb. of fat. 
As the pork usually used for sausage is 
the shoulder, neck apd lean trimmings, 
the sausage is quite likely to be too fat 
unless part of the fat is removed and 
used for lard. The fat and lean are 
mixed in chopping. Where a rotary cut¬ 
ter is used it is best, to cut the meat 
twice. After it is cut the first time it 
should be spread out thinly and seasoned. 
To each 4 lbs. of meat are added 1 ounce 
of pure fine salt, one-half ounce of ground 
black pepper and one-half ounce of pure, 
finely rubbed leaf sage. The seasoning 
should be sprinkled thinly over the cut 
meat and the meat again run through 
the cutter to mi* the seasoning tbor- 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9330. Girl’s dress 
with guimpe, 4 to 
10 years. 9202. Boy’s Suit. 
The 8-year size - 8 to 14 years, 
will require 3% yds. The 12-year size 
of material 27 in. will require 4 yds. 
wide, 2% yds. 30, of material 3G in. 
2Vi yds. for dress, wide, 3 yds. 44. 
2 Mj yds. 27 in. wide, Price 15 cents. 
1% yds. 30, Vi yd. 
44 for the guimpe. 
Price 15 cents. 
9. 10. 1.. .-with 
Tu ie, 34 to 42 bust. 
The med um size 
blouse with tunic 
will require o% yds. 
of material 27 in. 
wide. 4 Vi yds. 30, 
3% yds. 44, 3 yds. 
54, with V4 yd. of 
black satin for trim¬ 
ming. The medium 
size skirt will re¬ 
quire 2'| yds. nf 
material 30 or 44, 
1% yds. 54. Width 
of skirt 1% yds. 
Price 15 cents. 
9040. Blouse with 
Tunic, 34 to 42 bust. 
953. Two - piece 
Skirt, 24 to »4 
waist. 
For the medium 
size the bodice with 
tunic will require 
4Vi yds. of material 
30 in. wide, 3% yds. 
54, with % yd. 30 
for the. collar and 
center portion. For 
the skirt will be 
needed 2V4 yds. of 
any width. Price of 
each 15 cents. 
oughly. The method will give a more 
even mixing of the spices than can be 
obtained by working it with the hands. 
For immediate use the sausage may be 
packed away in stone jars or crocks, to 
be sliced for frying. 
Casings for sausage can be bought at a 
small cost which makes it hardly worth 
while to bother cleaning them for home 
use. The purchased '.casings . are. ntore 
uniform in size and strength and will 
usually give better satisfaction. A good 
substitute for casings may be had in 
narrow muslin bags. When filled these 
should be 2or 3 in. in diameter and 
18 to 24 in. long. The sausage is stuffed 
in tight by hand and hung in a cool 
place. If the sausage is to be kept for 
some time, melted lard should be rubbed 
over the outside of the bag to exclude the 
air. Sausage may be kept for some time 
in a large jar if a thin coat of lard is 
put over the top. 
Some Pumpkin Rbcipes 
Baked Pumpkin.—Break pumpkin into 
pieces of uniform size. Wash, removing 
seeds and strings Place, skin side up. on 
trivets which may stand in any baking 
pan. Bake in a moderate oven until ten¬ 
der. Remove pulp from the skin : season 
with salt, sugar and butter and serve at 
once. 
Pumpkin Pudding.—One cup cooked 
pumpkin and stewed tart apples. ■/•> cup 
bread crumbs, V 2 cup sugar beaten with 
the yolks of two eggs, % cup raisins, seed¬ 
ed and chopped, with y 2 teaspoon each of 
cloves, cinnamon, nutmeg and ginger and 
1 cup rich milk. Bake in a quick oven 
for one-half hour, and spread with a 
frosting made of the whites of 2 eggs. 
V '2 cup of sugar, and a few finely ground 
nuts. 
Pumpkin Fritters.—One pint cooked, 
finely mashed pumpkin, 2 well beaten 
pgRS. V 2 teaspoon salt, a little ginger. 
1 tablespoon sugar, 1 pint milk with 
nc)ur to make a stiff batter. Drop on an 
oiled griddle and fry a delicate brown. 
Pumpkin Pie.—One and one-half cups 
steamed pumpkin. 2-3 cup brown sugar, 
1 teaspoon cinnamon, % teaspoon ginger, 
% teaspoon salt, 2 eggs, iy 2 cup milk, % 
cup cream. Mix ingredients in order 
given and bake in one crust. 
Preserved . Pumpkin.—Peel and slice 
into small pieces and drop into a boiling 
syrup of one quart each of water and 
maple syrup, and a sliced lemon. Boil 
until tender and transparent, put into 
sterilized jars and cover with syrup. Seal. 
Pumpkin Marmalade.—Cut a deep 
yellow pumpkin into pieces, removing all 
the strings; grate on a coarse grater and 
mix with an equal weight of sugar. Add 
the juice and grated rind of one orange 
and boil slowly, skimming well and stir¬ 
ring to prevent. Scorching, until it is 
smooth and thick. Pour into glasses and 
when cold cover with paraffin and seal. 
Pumpkin Butter. — Take desired 
amount of cooked, well drained pumpkin 
and. boil in the juice pressed from them 
until the consistency of apple butter, add 
sugar and flavor to taste, with cinnamon 
or any preferred spices. 
Pumpkin Chips.—Scrape and cut into 
very thin slices a choice, sweet, yellow 
pumpkin and to each pound add 1 lb. 
sugar, 1 gill of lemon and orange juice 
and the grated rinds of each. Stir well 
and let stand over night; cook slowly 
until tender, carefully lift from the syrup 
and let stand until cool and firm (per¬ 
haps more than a day); then put in 
sterilized jars or glasses and pour syrup 
over them. When cold cover with 
paraffin and seal. 
Closely related to the pumpkin in taste 
and manner of preparation are the va¬ 
rieties of Winter squash. Those best 
known are the Hubbard and Boston Mar¬ 
row. They take the place in the menu 
of rice or potatoes and serve to give 
variety to our meals. Here are some of 
the recipes that we use and like. 
Baked Squash.—Wash and wipe the 
squash, saw into quarters and remove 
the seeds. Stand the squash, skin side 
down, in a baking pan and bake in a 
moderately quick oven until tender. Put 
on a platter and send at once to the 
table. 
Mashed Squash.—Peel and cut the 
squash in pieces. Steam until tender, 
drain and mash through a colander. To 
each pint of squash allow 1 tablespoon 
butter. y> teaspoon salt and a little pep¬ 
per. Mix thoroughly and serve at once. 
Squash Croquettes.—To each pint of 
left-over squash allow cup soft bread 
crumbs, 1 teaspoon saft. 1 tablespoon 
butter and a little pepper. Mix thor¬ 
oughly over the fire and turn out on a 
platter to cool. When co'd form into 
croquettes, clip in egg, roll in crumbs and 
fry in hot fat. 
Squash I’ie.—One and one-quarter cups 
of squash (steamed and strained). Vi cup 
sugar. % teaspoon salt. teaspoon each, 
cinnamon, ginger and nutmeg. 1 egg. and 
% run milk. Mix sugar, salt and spice, 
add sonash, e"g slightly beaten and milk 
gradually. Bake in one. cruet. One-half 
teaspoon lemon juice may be used in place 
of the spices. MRS. F. wit. STILL MAX. 
Dyeing Recipes from the Old R. N.-Y. 
These recipes for coloring were written 
for Tiie R. N.-Y. in 1860, from Rag 
Hollow, • N. Y., and were pasted in a 
scrapbook by an elderly aunt of mine 
who came from Westfield, Conn., in 1S6S 
to Sandusky, O. The book was given me 
after the demise of my aunt; she was 88 
years old, and passed away in 1011. 
Dyeing Red.—For a cheap, bright red, 
suitable for a rag carpet, 1 lb. niewood, 
boiled two or three hours, then add half 
pound of alum. This will color 2 lbs. of 
old flannel or 2 lbs. of new. Let it re¬ 
main in the dye 24 hours. 
[The name “niewood” puzzled us 
greatly until, after much search among 
reference books, we decided it was 
Nicaragua wood, better known as Sappan- 
wood. a tree of the bean family, native of 
the East Indies, which is used for dyeing. 
—Eds.] 
CAREFUL FARMERS 
use 
GOMBALJLT’S 
CAUSTIC BALSAM 
See what one of them says: 
WORTH TEN TIMES 
ITS COST 
In looking over my paper I noticed an 
advertisement of your Gombault’s Caustic 
Balsam which reminded me 1 should write 
to you, it being no more than fair to tell you 
of the remarkable benelits 1 have obtained 
from its use. 
About six months ago I had a horse so 
lame with a spavin that he stood on three 
legs in his stall and 1 could not drive him at 
all; in fact he was entirely useless. A friend 
of mine advised me to try a bottle of Gom- 
bault’s Caustic Balsam, which 1 did; and 
after two thorough applications he was en¬ 
tirely cured. To-day he is as sound as lie ever 
was and since that I have used it for human 
ailment* with equally (rood results. 1 would 
gladly recommend it to anyone needing a 
good liniment. I would not he without it for 
ten times its cost. 
Wishing you much success T am 
Yours Truly, 
WILLIAM SCHBADER, 
Rl. Box 89. KnowlesvUle, N. Y. 
As a LINIMENT for the HUMAN BODY 
there is nothing that equals Gombault's 
Caustic Balsam for 
Sore Throat, Chest Cold, Backache, 
Neuralgia, Sprains, Strains, Lumbago, 
Sore Lungs, Rheumatism and all 
Stiff Joints. 
PENETRATING. SOOTHING. HEALING 
It is also cheaper according to cost, be¬ 
cause it requires very little Caustic Balsam 
and that little is effective. 
Price $1.75 per bottle. Sold by druggists 
or sent by parcel post prepaid. 
Write for Booklet R 
The LAWRENCE-WILLIAMS COMPANY. Cleveland, 0. 
SAVE YOUR MONEY 
$3.98 
For this stunning, bright, 
soft, genuine leather shoe. 
Buy your shoes direct from 
our factory and save many 
dollars. This is only one of 
the many big values we are 
showing in our catalog R. 
We are selling shoes for all 
the family direct from our 
factory to you at prices 
that will surprise you. 
Try a pair of these. You 
will surely be glad you did. 
We guarantee that the 
Shoes Must Please or ire 
refund Money. 
We pay 
delivery charges 
QUICKSTEP 
SHOE CO. 
BOSTON 
Ko. 22538 
jQUICKSTEPPERS 
ALWAYS SAVE MONEY 
Send for Big Catalog R 
wnpaid so Young 
' " Rub Dandruff and 
Itching with 
Cuticura Ointment 
Shampoo With Cuticura Soap 
PruggiwtB: Boap, Ointment, Talcum 2f>o. each. 
K0DAKERS-Attention! 
8x10 Mounted Enlargement, Prepaid 35c I 
Send Negatives. Excellent Devcl. & Ptg. I 
SCHULTZ PHOTO SHOP. 122 Nassau St., New York | 
| The Farmer 1 
| His Own Builder | 
By H. ARMSTRONG ROBERTS 
2 A practical and handy book of all kinds — 
_ of building information from concrete to ~ 
= carpentry. PRICE $1.50 = 
~ For sale by l S 
I THE RURAL NEW-YORKER | 
333 West 30th Street, New York — 
Ti 1111111111111111111111111111111 ] II1111IIII11111 in 
THE XMAS GIFT FOR MEN 
Manufacturers Introductory Offer 
6 PAIRS MEN’S HEAVY BLACK COTTON HOSE FOR $2.00 
Prepaid to any address. Sizes 9Vi to 11)4, or new hose FREE. WRITE FOR CIRCU- 
These hose are knit of tested comb cotton yarn LAR telling how you can save Dollars by 
with double reenforced heel and toe and each purchasing hosiery for the FAMILY direct 
pair guaranteed to give long serviceable wear from MANUFACTURER. 
BEECHWOOD HOSIERY CO. YORK HAVEN. PA. 
