112 
January 17, 192G 
WOMAN AND HOME 
From Day to Day 
Credo 
D>ot what, but Whom, I do believe, 
That in my darkest hour of need 
Hath comfort that no mortal creed, 
To mortal man can give; 
Not what, but Whom! 
For Christ is more than all the creeds, 
And His full life of gentle deeds 
Shall all the creeds outlive. 
Not what I do believe, hut Whom! 
Who walks beside me in the gloom? 
Who shares the burden wearisome? 
Who all the dim way doth illume, 
And bids me look beyond the tomb 
The larger life to live? 
Not what I do believe, but Whom— 
Not what, but Whom. 
—JOHN OXENHAM. 
* 
The Children’s Bureau of the United 
States Department of Labor has issued 
a bulletin entitled “Evei’y Child in 
School." which will be found instructive 
by parents and those interested in our 
public schools. Recent statistics giving 
the high percentage of illiteracy among 
our soldiers make this publication es¬ 
pecially timely. Child labor and illit¬ 
eracy go hand in hand. The Chil¬ 
dren’s Bureau encouraged “Back-to- 
School” and ‘‘Stay-in-School’’ drives in 
many localities, school authorities and 
child welfare committees co-operating in 
the work. Everywhere novel ways were 
introduced for reaching parents and im¬ 
pressing upon them the value of an edu¬ 
cation and the importance of keeping 
children in school. Says the bulletin : 
The rural schools must not be over¬ 
looked. especially when we consider that 
three-fifths of the American children live 
outside urban areas. Federal aid for the 
improvement of the rural school will do 
away with the cut-and-dried form of edu¬ 
cation that is not holding the country 
children in school; that is not holding 
them to country life, and that is not 
awakening their social interest. The day 
is gone by when farming can be carried 
on in the hit or miss way of the past.. 
The need for technical teaching is perhaps 
more apparent in the rural schools than 
elsewhere, for the boy or girl a* work on 
the farm usually performs mechanical un¬ 
skilled duties. 
Such figures as are available indicate 
that in our cities less than three-fourths 
of the childi’en continue in attendance at 
school as much as three-fourths of the 
year. In many rural districts the chil¬ 
dren attend school a little more than half 
the time the school are in session. The 
terms for rural schools are. as a rule, 
much shorter than those for city schools. 
In 10 States the period of attendance re¬ 
quired by law is less than five months. 
It is obvious that the children in these 
States do not get adequate schooling. _ In 
one State the school officers are authorized 
to consider need for agricultural labor 
in excusing children in rural districts. 
In nearly every community there may 
be found not only children who are so 
irregular in school attendance that they 
do not make their grade, but also children 
who fail even to enroll in any school. In 
one State last year it was found that 
10,895 children failed to enroll in school. 
In another State a rural school inspector 
interested in the Back-to-Sehool drive re¬ 
ported that 1.700 children in his district 
did not attend a day of school last year. 
‘‘So many of them stay out in the Fall 
and Spring to help in the beet fields,” he 
said. 
As a result of little or no schooling: 
One out of every 10 adults in the city 
can neither read nor write; 
One out of every five adults in the coun¬ 
try can neither read nor write. 
* 
One of our friends from Northern New 
York tells us that some years ago, when 
a beef was butchered on the farm, the 
trimmings were usually made into “rul- 
legies.” or “roelletjes.” To make these 
tripe was cleaned and cut into squares. 
Each square of tripe was then filled with 
scraps of meat, well seasoned, and then 
sewn up with white cord, like a dumpling, 
just as one would inclose fruit in pas¬ 
try. These meat dumplings were boiled 
gently until tender enough to be pierced 
with a broom straw, then drained, packed 
in a jar. and covered with vinegar. When 
required for use they were taken from 
the vinegar, chopped like hash and heated 
in a frying pan. The rullegies would 
keep a long time in the vinegar. We 
had never heard of this dish before, but 
judge from the name that it is an old- 
fashioned Dutch recipe. Perhaps it is 
a local recipe; we have not met with it 
among New Jersey farm housekeepers. 
The RURAL NEW-YORKER 
Peace or War; On the Inside 
“Don’t eat things that don’t agree with 
you, and—” ordered a doctor more dis¬ 
criminating in his understanding of hu¬ 
man nature than most of his ilk, “above 
all. don’t eat things that don't agree with 
each ot.hei\ Not one another, but each 
other, for people with delicate stomachs 
never should put more than two brands of 
eatables into such close quarters. They’re 
sure to fight. And one is more peaceable 
than two packed together. One is just 
half as belligerent.” 
As I found myself obliged to suit my 
invalid’s digestion or suffer through 
knowledge of his suffering. I studied upon 
what particular viands enjoy each other’s 
society, and which objected to whose com¬ 
pany at close range. 
“No milk with cranberries,” -the physi¬ 
cian said, when he caught my patient 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
looped or straight 
side tunic. 34 to 42 
bust. The medium 
size will require 5% 
yds. of material 30 
or 44 in. wide, with 
114 yds. of lace 22 
in. wide. Width of 
skirt. 1 yd. 22 in. 
Price 15 cents. 
9890. Slip - on 
blouse with daring 
euffs, 34 to 42 bust. 
The medium size 
will require 2% yds. 
of material 30. 40 
or 44 in. wide, with 
1% yds. 30 of con¬ 
trasting material for 
yoke, sleeves and 
yoke. Price 15 cents. 
women, 16 and 18 
years. The 10-year 
size will require 1% 
yds. of material 30. 
40 or 44 in. wide, 1 
yd. any width extra 
for the sleeves to 
make as illustrated. 
Price 15 cents. 
women, 16 and 18 
years. 
9803. Skirt with 
pointed tunic, 10 
and 18 years. The 
10-year size will re¬ 
quire 1% yds. of 
tnaterial 30 in. wide, 
114 yds. 44. Price 
15 cents. 
serving himself with that combination. 
“Milk, cereal, and sweet fruits blend 
well, but even so simple a meal as baked 
sour apple sauce and biscuits, with milk as 
a drink, produces gas on a weak stomach. 
Any acid fruit, even if taken an hour 
after bread and milk, will bring on dis¬ 
tress. And inflamation. persisted in. often 
brings on ulceration, followed by cancer.” 
I hadn’t it down fine yet. though, for 
he later told me that fats, with acid and 
milk, were bad, and that fats include such 
apparently harmless foods as butter and 
cream, as well as olive oil. etc. And that 
fats with milk and nuts at same time are 
better avoided, but fats with eggs and 
milk are commendable and fats and grains 
are perfect in combination, but that acid 
fruit with either milk, cream, or the 
starches, is apt to ferment. 
With this basis for a working founda¬ 
tion, I tried feeding my “case,” counting 
bread and butter as one article, and add¬ 
ing some other one article known to har¬ 
monize with both fats and cereal, and 
with the two together, like figs or eggs 
When he ate a vegetable with meat, no 
other food was given, and potatoes were 
served baked, and eaten in their jackets. 
I observed that any change often wrought 
for helpfulness at first, but my victim 
was in too chronic a state of habitual in¬ 
digestion to be cured out of hand, and in 
a short time he could eat no solids what¬ 
ever. Besides, he reseented this starvation 
diet, and. as he was out of doors, work¬ 
ing, part of the time, felt that he needed 
plenty of substantial food. But when he 
reached a state where his diet consisted of 
bran, boiled but unsweetened, and served 
with cream for breakfast; dinner, bran 
again, with one coddled egg. and supper 
one quart milk, sour or buttermilk for 
best results but whole fresh milk if he 
insisted on it. and bran to fill up on (from 
a spoon to a cup) or lettuce alone, we 
both were forced to recognize the serious¬ 
ness of the situation. An active life, with 
fresh air night and day, will bestow an 
appetite that ill consorts with digestion 
never strong and impaired by indifferent 
selection of fare. 
But the milk and bran diet (milk in 
small amounts was never allowed, a quart 
at least, of whole milk was the rule) 
proved so efficacious that in three weeks 
more solids could be assimilated. I 
evolved a bran muffin that, served with 
butter or cream, and a dropped egg. would 
not be heard from after eating. It was 
of barley mush, the pearl barley cooked 
three hours, cooled, and mixed with one 
part bran boiled, drained and cooled, and 
one part flour, a beaten egg. buttermilk 
and soda. Bake in quick oven. Since 
then I have practiced manufacturing one- 
meal dishes, like, stews, puddings, baked 
dishes, and war-time economy has doubled 
my righteous reasons for so doing until 
I don't feel like a felon myself if I don’t 
have dessert to turn to after a surfeit of 
“hearties.” A bunch of grapes, seeds, 
skins and all, to top off with, is more 
healthful than pie. cheaper, and easier on 
the Cook. LILLIAN TROTT. 
Canning Pumpkin; Cleansing Coat Lining 
1. Will you tell me how to can pump¬ 
kin ? 2. How can I cleanse the woolen 
lining of a fur coat? It has be->n soiled 
by wearing over dark dresses. E. F. 
1. Pumpkin is canned as follows: Cut 
open the pumpkin ; remove the seeds, out 
into strips, then peel and remove stringy 
center. Slice into small pieces and boil 
until thick, or steam until well cooked. 
Then pack in jar and sterilize for two 
hours in a hot-water bath, like any other 
vegetable. 
2. You can remove a great deal of soil 
from the woolen lining of a fur coat by 
using French chalk. Lay the coat flat 
on the table, sift French chalk over it 
so as to cover the soiled portion. Let 
it remain several hours. Then shako and 
brush the chalk off. and. if needed, make 
a second application of the dry chalk. 
Y'ou may repeat this two or three times; 
at the last brush the lining very thor¬ 
oughly with a soft brush, so as to remove 
all the loose chalk which otherwise would 
rub on the dress worn under the coat. If 
very soiled spots remain, they can be 
cleansed by carefully rubbing with gaso¬ 
line or one of the cleaning liquids that 
are sold by druggists. 
More About Bran Coffee 
In two articles concerning bran coffee, 
which have recently appeared in The 
R. N.-Y., it is spoken of as being some¬ 
what sweet. This would not recommend 
it to persons who, like myself, use no 
sugar in coffee. As I make it. using only 
one-half cup molasses to one quart of 
bran, it is not at all sweet, if properly 
browned, and has a delicious flavor, even 
without the addition of any real coffee. 
O. A. T. 
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TorJKheumatism 
—Tather Uses 
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At the first twinge of 
rheumatism, father asks for 
Musterole—that clean, 
white ointment which 
rightfully takes the place of 
the old-fashioned mustard 
plaster. 
He rubs it gently on the aching 
spot, and instantly a pleasant 
tingle of skin tells him that 
Musterole has already begun its 
healing work. 
It penetrates way down and 
generates a peculiar heat which 
eases aching nerves and muscles. 
But strangely enough, after the 
first momentary glow of warmth, 
there comes a feeling of delightful 
soothing coolness. 
Musterole relieves without dis¬ 
comfort. It does not burn or 
blister. 
It is trade with oil of mustard 
and a few home simples, and is 
excellent for any ill for which in 
olden days you would have used 
a mustard plaster. 
Try it for coughs, colds (it 
often prevents pneumonia), croup, 
bronchitis, sore throat, stiff neck, 
neuralgia, headache, lumbago, 
rheumatism, or other pains and 
congestions. 
Many doctors and nurses use 
Musterole and recommend it to 
their patients. 
Keep a jar always handy in the house. 
It gives quick and safe relief — and as 
a preventive and dependable first aid— 
you cannot afford to be without it. 
30c and 60c jars; hospital size $2.50 
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