<lbe RURAL NEW-YORKER 
113 
Homemade Dyes 
Blaok.—For a dress or skirt, use 3 oz. 
extract of logwood, 1*4 oz. blue vitriol. 
Dissolve the vitriol in water and the log¬ 
wood in another vessel of water. Wet 
the goods thoroughly in warm water be¬ 
fore putting into the vitriol water. Put 
a piece of copperas the size of a walnut 
into the logwood dye, and when the dye 
is hot, put in the goods, stirring and air¬ 
ing it for about half an hour; then dry 
it. Then, when dry, wash it at once in 
hot soapsuds, in several waters, so it will 
not streak or crock. In the last water 
put a little salt. Wring dry as possible, 
roll goods up in a cloth, and lot it remain 
several hours before pressing. This recipe 
may be relied upon fully. 
Seal Brown Dye for Woolen Goods.— 
For 10 lbs. of woolen goods, take 1 lb. 
of catechu, 4 oz. blue vitriol, 4 oz. bi¬ 
chromate of potash. Dissolve each in 
separate water; heat the goods for one 
hour in the catechu water, wring out. dip 
and wring out of the hot vitriol water; 
leave material 15 minutes in the potash 
water; hang up to dry and then wash 
thoroughly. This is for woolen yarns or 
cloth. 
Blue Composition—Three oz. of good 
indigo, ground and sifted. 1 lb. oil of 
vitriol, mixed gradually; let stand one 
hour. Then it is ready for use. For 
pale blue put a little of this composition 
in boiling water. Very nice to color 
children’s stockings. For darker blue, use 
more composition. Very reliable. Will 
not. fade or run. 
Cochineal Red.—One and one-half oz. 
of cochineal, 2 oz. cream of tartar, 2 oz. 
muriate of tin, 1 lb. of yarn or cloth. 
Put the cochineal into sufficient water 
to cover the goods easily. Pet it over the 
fire. When warm, put in the cream of 
tartar. When scalding hot, put in the 
tin. Boil the goods in the dye for half 
an hour. Rinse well in warm water, then 
dry. Color in brass or agateware kettle. 
If muriate of tin cannot be procured,, use 
muriatic acid and pour it over some pieces 
of tin and let it remain overnight. The 
muriate of tin will be formed and can bo 
used in the morning. 
Madder Red.—For 1 lb. of woolen yarn 
or cloth use S oz. madder, 3 oz. alum. 1 oz. 
cream of tartar. 5 gals, of soft water. 
Let the water boil with the alum and 
cream of tartar; put the goods into this 
and boil two hours. Take out goods, air. 
rinse in clear water, pour the liquid away 
and prepare same quantity of water as 
before. Put in the madder, broken fine; 
heat the water. Enter the goods, stir 
constantly one hour, then let it boil five 
minutes. Take out. rinse in cold water, 
then wash through three suds. Rinse and 
dry* . . „. ,, . 
Green.—Five lbs. of fustic. 10 lbs. of 
goods (yarn or cloth). Put the fustic 
into water and let it almost boil for 12 
hours. Then remove the chips and put 
in the yarn or goods, and boil half an 
hour; take out the goods and add 2 lbs. 
of alum. Dip goods again for half an 
hour. Take out the goods and stir into 
the dye one tablespoonful of composition 
and let it boil, stirring it well together. 
Then dip the goods again till color suits. 
To make composition, use 3 oz. good in¬ 
digo. ground and sifted. 1 lb. oil of vitriol, 
mixed gradually. Let it stand one hour 
and it is ready for use. 
Yellow for Cotton.—Six pounds of clean 
goods in enough cold water to wet it 
through thoroughly. 0 oz. sugar of lead 
in the same quantity of water. 6 oz. bi¬ 
chromate of potash in the same quantity 
of water. Keep waters separate. Din 
the wet goods first into the sugar of lead 
water, then into the potash water, then 
into the sugar of lead water again. Now 
hang goods up to dry. When dry rinse 
well in cold water and dry again. 
Orange for Cotton.—Prepare a strong 
lime water—the stronger it is the deeper 
the color will be. Let it settle, then pour 
it off and put it on to boil. When boil¬ 
ing dip the goods that have been previous¬ 
ly colored yellow into it. All above solu¬ 
tions are to be used cold, except the lime 
water. Fse unslacked lime. These will 
not fade. 
Another Orange.—Two and one-half 
lbs. of camwood, 1 lb. of fustic, enough 
water to cover goods well. Boil in a 
brass kettle for half an hour; put. in 5 
ibs. of goods and boil one hour; cool, take 
out goods, and add 1 oz. of blue vitriol 
and 2 qts. of weak copperas water to the 
dye. and boil it five minutes; then let 
cool and put in your goods until the color 
suits. . 
Annatto.—Five ounces of annatto tied 
in a bag, three pails of strong soapsuds 
or weak lye water. Put on fire in a ket- 
tie. Wet your cloth in suds prepared 
separatelv; then put goods into the dve 
and boil until it takes up all the strength 
of the dye. Dry, wash and rinse and let 
dry again. 
Purple.—About 10 cents worth of cud¬ 
bear, tied in a bag. to two or three gal¬ 
lons of water. Ileat scalding hot. Wet 
your clean goods in warm soapsuds, then 
put into the dye for 15 or 20 minutes, 
according to how dark you want it. Hang 
up to dry; when dry, wash well in clean 
suds, rinse well: dry again. The 10 cents 
worth of cudbear will probably be a doubt¬ 
ful quantity these days. However, the 
recipe is so simple a little good judgment 
ought to produce the shade desired. 
Home dyers often get poor results be¬ 
cause the articles they wish to color are 
not well washed to begin with. They 
should be as free as possible from former 
color, as well as free from dirt. 
MBS. W. D. 
Dyeing with Goldenrod; Seasoning Sau¬ 
sage 
I have been interested in the methods 
of dyeing with barks, leaves, eac., that 
have lately been given in The R. N.-Y. 
Here is another recipe: Take golden- 
rod when in full bloom, boil the blossoms 
an hour. The juice will dye a bright 
yellow. Only white rags can be dyed m 
this way. 
An easy way to mix sausage is to 
weigh the meat after it has been cut in 
dice ready for grinding; then weigh out 
Embroidery Designs 
045. Design for embroidering collar, cuffs and 
fronts of blouse. Price of transfer, 15 cents. 
1045. Design for eenterpiece, 22 in. in diam¬ 
eter. Price of transfer, 15 cents. 
the seasoning in the exact proportions. 
As each peice of meat is put iu the grinder 
dip it in the dish containing the season¬ 
ing. In this way it is seasoned and mixed 
all at one handling; another grinding of 
the meat is not necessary. I have tried 
the method with success. 3IRS. l. s. M. 
Tennessee Notes 
In regard to the article “Successful 
Farmer's Wife,” and the question whether 
it is a necessary condition, I do not be¬ 
lieve that any rational human being will 
of her own accord add to her own burden, 
only through ignorance or misappliied 
knowledge. True happiness must come 
from within, and it indeed calls for a 
strong body and a cheerful heart to ra¬ 
diate happiness under the average cir¬ 
cumstances of the life of many farm 
women. Hills, no odds how beautiful, 
sunsets, no matter how brilliant, will 
sometimes grow stale, but as the blind 
grow used to darkness we also grow used 
to the narrow treadmill of the daily grind, 
and like other pieces of the farm machin¬ 
ery run on until, worn out we are laid 
aside, and as a general thing, in a few 
months another is procured for less ex¬ 
pense than a new binder. In my own 
vicinity there are at the present two of 
these human machines laid up for repairs. 
One is a sister who has worn herself out 
in working for other members of the 
family. Their demands were many and 
incessant. Willingly she made the sacri¬ 
fice, but was it really needed? In a few 
weeks her place will he vacant. Mothers 
work until strength is gone, and then they 
manage. Why not before? And yet. 
speaking for myself, I realize just how it 
is. There is not even a washboard in 
many homes, much less a washing ma¬ 
chine. The milking is done by the women 
folks in nine cases out of ten. Often 
there is not even a shed to wash under, 
but an iron kettle placed on rocks, and 
limbs or brush hunted along the nearest 
wood lot or fence rows to boil the clothes, 
the water drawn with a rope and bucket, 
or carried up a steep hill; ofteu wood to 
hunt to prepare the meals. It looks like 
little things to fret over or spoil a life or 
whine about, but let the men folks go on; 
with a hook to reap the grain, let them 
plant their corn by hand, and mow the 
grass with a long-bladed scythe, and see 
how very slow and tiresome old-time 
methods are! 
The average man, if a friend passes 
through, is never too busy to rest and 
chat; yet if a woman caller drops iu the 
preparations for a meal must go on. 
chickens must be fed. hogs slopped, floors 
swept, dishes washed, churning done—to 
stop the wheels of industry a few hours 
means a congestion later on. 
Again, since the quilting bees, corn 
huskings, surprise parties, etc., have gone 
out of existence, neighborhood sociability 
is on the wane. During the Summer 
months auto parties for those who own 
cars are very common. So few horses are 
really safe that many are afraid to start 
out on the road. It’s stay at home or 
walk. Can you imagine what that means? 
There are flowers, sunshine and birds a 
part of the year, but again, for weeks at a 
time there are dark gloomy dismal days, 
when the winds howl, when our roads 
are huh deep in mud. when the floors 
seem to be almost as bad. and when the 
fires will not burn and the heart will not 
radiate happiness. You ask for truth. 
Such days I bate, to such an extent some¬ 
times. I cannot work. I can get so blue 
that I do not need any indigo at all. 
There are times when the craving to go. 
to sec something different, is harder to 
bear than the toothache, though I find 
that as I grow older I am more calm: 
there is nothing like adjusting oneself 
to circumstances, and deceiving ourselves 
and others too that we are the happiest of 
human beings. And in truth we have 
many thiugs to be thankful for. For 
others I am passing on my very own little 
prayer; it’s—“Lord, help me to be a 
better mother, a better wife, and a better 
neighbor.” That compasses my little 
world, wherein 1 hope to reign supreme. 
MBS. D. B. P. 
salad 
'and 
COOKING 
MEW Y0R K 
ISftpp 
TYTO matter how clean and care- 
1 ful the preparation of ordinary 
frying and shortening animal fats, 
the housewife does not have the 
right feeling about them, because 
she believes they are not '"good to 
eat.” This is undoubtedly one of 
the principal reasons why Mazola 
is now preferred by thousands of 
house wive s thr ou ghout America. 
Mazola is from an edible vegetable source. 
It is pure, wholesome oil pressed from the 
kernels of finest golden corn. Nothing is 
added, nothing subtracted from the essence 
of the greatest of American cereals. 
Mazola is better and more economical than 
lard and compounds for deep fat frying. 
It retains the natural flavor of the food and 
does not smoke up the kitchen. 
As a shortening Mazola is equal to butter, 
costs less, and, on account of its added 
richness, % to % less is required. 
Salad dressings, Mazola-made, have a deli¬ 
cate, delicious flavor. Mazola is equal 
to the finest olive oil and costs much less. 
pT? A book worth w hile writing for. The 
■ New Corn Products Cook Book con¬ 
tains 64 pages of practical and tested recipes 
of professional chefs. Handsomely illustrated. 
Write us for it today. Corn Products Refining Co., 
Department 48, P. O. Box 161, New York City. 
