548 
March 13, 1920 
The RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
Trifles 
What will it matter in a little while, 
That for a day. 
We met and gave, a word, a look, a smile, 
Upon the way? 
What will it matter whether lives were 
brave. 
And hearts were true? 
That you gave me the sympathy I crave, 
As I gave you? 
These trifles! Can it be, they make or 
mar 
A human life? 
Are souls as lightly bent as rushes are 
By hate or strife? 
Yea. yea: a look, the fainting heart can 
break. 
Or make it whole, 
And just one word, if said for love's sweet 
sake 
May save a Soul. 
—Credit Lost. 
*•- . „ 
A Virginia reader with a pressure can- 
ner gives the following surprising list of 
Winter canning activities: 
Seven quarts tenderloin roast, 10 quarts 
spareribs, 7 quarts pigs’ feet, tails and 
knuckles. 3 quarts pigs’ feet jelly. 17 
pints pigs’ head .cheese. 24 pints sausage. 
G pints liverwurst, 6 pints cracklings, 12 
quarts pork soup (from bones). 15 
quarts solid beef. 7 pints head cheese 
(beef). 34 quarts beef soup (bones). 30 
pints chicken. 25 quarts chicken soup 
(hones). 20 quarts cabbage. 20 quarts 
pumpkins. 17 quarts hulled corn. 25 pints 
Lima beans and 4 pints salsify, with 
more chicken, beans and hominy (plain 
and lye) yet to do before the “season for 
canning” opens, when I will really get 
busy. 
This list includes an unusual variety of 
material, and we hope to learn something 
of the methods employed. 
V;. 
Fatal cases of poisoning, after-partak¬ 
ing of ripe bottled olives, have been re¬ 
ported from many different localities. The 
fatalities are due to a form of deeonv 
position which occurs in canned goods 
under certain conditions, and the Public 
Health Service again warns consumers 
“not to eat any food that is off in color 
or odor or ,which is packed in containers 
that seem to have swelled or which/ when 
opened, show an accumulation of >gas or 
evidences of decomposition.” We have 
heard of frugal housekeepers who. on 
opening a can of vegetables with doubt¬ 
ful odor or flavor, would try to neutralize 
or disguise this by cooking in a little bak¬ 
ing soda. Formerly we knew little about 
some of the subtle poisons resulting from 
decomposition, but in the light of present 
knowledge, disguising the flavor of de¬ 
composed canned goods is rather like 
spicing the family cake with arsenic. 
a; 
the root end firmly between the thumb 
and forefinger of left hand, begin at left 
of the frame and weave under fourth 
thread, over third, under second and over 
first, bringing strand back over second, 
under third, over fourth. Hold this firmly 
in place at extreme left of frame and 
take another strand, weaving in same 
way. Go on in this way to the end, 
crowding the strayds closely together. 
As each strip is woven, remove from 
frame and tie' threads tightly to prevent 
their slipping. 
Now take a round black shoe string 
for dark hair, or a corset lace for white 
hair; make a small loop at one end. sew¬ 
ing it firmly. Wind the woven hair close¬ 
ly around the string (which has looped 
('lid over one nail and is tied to the other 
end of frame), and fasten with needle 
and thread to desired length, having the 
rough side next the string. Switches 
should be brushed daily, never combed, 
and every few weeks dip them in am-* 
monia, rinse in clear lukewarm water, 
shake and dry inVuirrent of air. 
LUCY E. TARBELL. 
Crackling Uses 
I have many uses for cracklings. They 
are excellent in mince meat; I never have 
used anything else since 1 tried it two 
years ago, and all to whom I give a taste 
of my mince pres wish to know my recipe. 
I have no written formula, hut think this 
is about the proportion: One quart of 
finely minced apples, one quart of ground 
cracklings, one pound of boiled raisins, 
one-half lemon (ground) or a teaspoon of 
lemon extract, three teaspoons of cinna¬ 
mon, one teaspoon of cloves' (both level 1. 
sugar to taste, and thin with cider and 
add one-half teaspoon salt. Another use 
for cracklings is to half fill the frying 
pan with sliced potatoes as for plain fry¬ 
ing. slice over them two or three onions, 
or more if much liked, then on the top put 
about a quart of cracklings broken apart. 
Pour over one-half cup of water and salt 
to taste. Place lid on. The steam soft¬ 
ens the cracklings and it makes a very 
good dish. 
Another hint: So many women have 
fection. as I once saw Clematis .Tack- 
manii screening a porch like a purple 
velvet curtain. But will some one tell 
me whether the Coccinea variety is easily 
grown and a free bloomer? 
The Wistarias are notionable about 
blooming here although hardy. The 
honeysuckle dies back. The Madeira 
vine climbs nicely on poultry netting and 
is a very neat little vine. The mouse-like 
tubers increase rapidly and should be dug 
early and kept in a dry soil in -a fairly 
warm place in Winter. 
We all know common things of life are 
best, so last year I wanted something dif¬ 
ferent in annual vines, and I had it. The 
balloon vine grew four or five feet tall 
with inconspicuous flowers, and green 
balloons no prettier thana a husk tomato. 
The canarybird vine grew like Jack’s bean¬ 
stalk. branched and re-branched until 
one vine was 13 feet across. The leaves 
in veining and texture are like its cousin 
nasturtium, but are cut-leaved. It was 
exceedingly free blooming, and the flowers 
a clear bright yellow. It was planted at 
the south side of the house, so it had a 
warm but not dry place. 
The cardinal climber .was a “must 
have.” I filed and soaked the seeds ac¬ 
cording to directions but they did not germ¬ 
inate well and even our hot June failed to 
spur them on. It was July before they 
were reconciled to their place, a warm 
Southern exposure; then they grew and 
branched well with pretty cut leaves. One 
blossom showed how pretty they were, 
but the frost' of the last September found 
it crowded with buds, many of them 
showing color. Farther south it must be 
beautiful and another year it may do 
better here. The Cobsea is another vine 
that must he started early in February 
or eai*ly in March. 
The cypress vine and Thunbergia I 
only know in porch boxes. The foliage 
of the cypress is pretty enough without 
its little stars, but it is very satisfactory 
although it looks too frail and dainty for 
the garden. 
A friend tells of laisitig Thunbergia in 
the garden but I received my seeds so 
late I planted them in a box, knowing the 
No. 840 is a patriotic 
design sliowing the 
National Flag and the 
home of Betsy Ross. 
The main thing to be 
considered in the em¬ 
broidering of this de¬ 
sign is to bring the 
flag out in bold relief, 
hence we advise em¬ 
broidering it solid as 
follows: For the blue 
ground the Kensington 
or long and short 
stitch is used. For 
the stars and stripes 
employ . either the 
Kensington or satin 
stitch. All of the rest 
of the design is for 
outline stitch, except 
the lettering, which is 
for the satin stitch. 
The wall panels and 
door are for gray with 
golden brown for knob 
, and keyhole. The 
spinning wheel is for 
brown. The garments 
are for a delicate 
shade of pink. The 
vine is for green and 
the lettering blue. The 
design is on white art 
fabric, size 22x30 
inches, and with floss 
to complete embroid¬ 
ery, costs 90 cents. 
Once more we suggest tbe use of a 
card catalogue to keep cooking recipes. 
It may be begun at no expense by taking 
a narrow cardboard box—even a shoe box 
will do—and cutting cards that will fit. 
when stood in it. from other boxes. The 
recipes may be clipped out and pasted on 
these cards, or written directly upon 
them. Guide cards, projecting a little 
above the others, show the letters of the 
alphabet. The purchased cards for this 
purpose are neat and not at all expen¬ 
sive. If the additional recipes are prompt¬ 
ly slipped into their alphabetical place 
there is no trouble in keeping up the cat¬ 
alogue. and little chance of. losing a recipe. 
Attractive little cabinets holding these 
cards are specially made for recipes. 
* 
To Make a Hair Switch 
A switch made from combings is quite 
satisfactory, and easily made. If one has 
a loom, such as was used for making bead 
chains a few years ago, it will be useful 
for this work, or a frame made with a 
strip of board about three inches wide 
and a foot long, with upright blocks two 
inches high, fastened to each end, is all 
needed. Drive four nails into the top of 
the right upright block a bit apart, leav¬ 
ing the heads of nails above the wood, to 
fasten thread on, and one nail in middle 
of left upright. Use coarse linen waxed 
thread—black for dark hair and white for 
light or gray hair. Have a thread run 
from each of the four nails at right to the 
one at left, drawing them tightly, and 
leaving ends for fastening finished work. 
Have the combings in water and select 
about 20 hairs, nearly the same length, 
with root ends together. Hold these near 
trouble in making eoeoauut stick to the 
sides of a cake. This is the way I do it. 
and find it the best way. Put the cocoa- 
nut (prepared) on a plate or in a broad 
dish. First put the icing on the edge of 
the cake, rolling it in your hands to do so. 
Then roll the edge of the layer in the 
cocoanut. rolling it like a wheel. The 
cocoanut will stick to it. Do all layers 
the same way. 
Hominy is extra good when made this 
way: Dice about a cupful of bacon. Fry 
out in frying pan. Remove a portion of 
the grease, but leave the bacon in the pan. 
Add a quart of boiled hominy, season with 
salt, and brown. Excellent. MRS. G. b. 
A Chapter on Vines 
The note on the hardiness of the kudso 
vine reminded me that perhaps last year’s 
experience with vines might interest 
others. First, the kudso vine is hardy 
in Vermont and nearly as pretty as a 
pumpkin vine. Many have been disap¬ 
pointed because of its coarseness. If a 
large leafy vine is wanted the Dutchman’s 
pipe has pretty heart-shaped leaves, and 
makes a thick screen, or a grapevine is 
both ornamental and useful. 
The matrimony vine or trailing shrub 
has small, neat leaves and small purplish 
pink flowers, followed by red berries. It 
is very hardy. 
The cinnamon vine is called hardy, but 
a Winter like this present one (the mer¬ 
cury at 20 degrees below and only three 
or four inches of snow) usually sees its 
finish. When I plant it again I shall put 
several vines together, as it is a thin 
vine; then cover in the Fall with at least 
a foot of litter. 
The Clematis is queen of the vine 
world, and if one can’t afford to buy 
many, use our native variety. It is 
easily transplanted and at home any¬ 
where. The Japanese variety. C. pani- 
culata, holds its own even at G degrees 
below freezing; the leaves and blooms 
were still bright. The large flowered 
Clematis varieties are harder to grow, 
but I know they can be grown to per¬ 
piazza would protect from early frosts, 
but I had an abundance of buff and white 
blooms, some black-eyed and some white¬ 
eyed. They are well worth growing. 
The Japanese morning glory has been 
tried repeatedly, but is always a very shy 
bloomer here. Some of the combinations 
of color have been very pretty but not the 
wonderful color-plate flowers. The com¬ 
mon morning-glory is probably the most 
satisfactory of all annual vines, although 
a parsonage veranda was a bower of 
beauty with just scarlet runner beans. 
The dainty butterfly, pink and white beau 
is good also. 
The wild cucumber is much praised, 
but often in late Summer the lower leaves 
turned yellow and brown, so last Summer 
I gave it an undesirable place that 
proved to be just what the vine wanted. 
It never suffered for water, conse¬ 
quently it kept fresh and green and was 
full of bloom all Summer. The ground 
was very rich. One side of the yard the 
soil is hard and stony but I wanted a 
vine. Accidentally a sand vetch was 
started there. The leaves are fine and 
abundant and the flowers are bright pur¬ 
ple: small, pea-shaped in a short spike. 
It has been admired by many so the seeds 
have fallen and T have planted more; it 
is pretty, and long-suffering. 
The perennial pea is hardy when once 
started, but is a little delicate the first 
year or two. and the roots run so deep, it 
is difficult to transplant, but when once 
established it is a thing of beauty and a 
joy forever mother bee. 
Dyeing Fur 
Can any of your readers give me in¬ 
formation regarding the dyeing of fur? I 
was much interested in recent articles on 
dyeing woolens and cottons. I have some 
natural brown fur, raccoon and similar, 
that I would like to dye black, or have 
the work done. Can you help me in this 
matter? mbs. e b. g. 
We must appeal to readers for actual 
experience. Who can tell us anything 
about home dyeing of fur? 
Why not save money? 
COFFEE 
3 1 lbs. of Best 
4 Combination 
(Ground. Only) 
PARCEL POST FREE WITHIN 300 MILES 
T o combat the high cost of 
coffee we have combined the 
finest coffee grown zvith health¬ 
giving roasted cereals and the 
highest grade chicory. 
The flavor is delicious! 
MONEY BACK IF NOT SATISFIED 
VAN DYK 
51 BARCLAY ST., NEW YORK CITY 
Branch Stores Everywhere. 
Dye Old, Faded 
Dress Material 
"Diamond Dyes” Make Shabby Apparel 
Stylish and New—So Easy Too. 
Don’t worry about perfect results. Use 
“Diamond Dyes,” guaranteed to give a 
new, rich, fadeless color to any ‘fabric, 
whether wool, silk, linen, cotton or mixed 
goods,—dresses, blouses, stockings, skirts, 
children’s coats, draperies,—everything! 
A Direction Book is in package. 
To match any material, have dealer 
show you “ Diamond Dye” Color Card. 
MACKEREL- 
—COD FISH 
ONLY THE 
VERY BEST 
Mackerel 
25 lbs. 
20 lbs. 
15 lbs. 
10 lbs 
Bloaters, large 
and choice... 
$13.00 
$10.95 
$8.50 
$0.00 
Medium. 
12.50 
9.90 
T.Sii 
5.00 
Small . 
11.25 
8.75 
7.00 
5.00 
Cod Fish 
20 lbs, 
10 lbs. 
5 lbs. 
1 lb. 
Babson Beach, 
the best..... 
$S.00 
$4.20 
$2.15 
$0.45 
Cod Cubes—Small cubes for creaming and fish 
balls, 30 cents 
per lb. 
20 lbs. 
10 lbs. 
Salt Herring, shore caught. 
$4.90 
$2.85 
We'also carry the very best eanneef fish foods. 
Prices upon request. 
Over 100 years selling the best of fish, we 
guarantee satisfaction. 
T Money refunded if for any reason you are not 
satisfied. David Babson Co., Pigeon Cove, Mass. 
Backyard Beekeeping 
You like honey—everyone does—kids and 
grown-ups. Keep one hive or more in your 
back yard, garden or orchard. We’ll tell 
you how 
The Root Way Pays 
Our 60 years of beekeeping ex¬ 
perience at your service. Little 
expense to start. Boob find their 
own food. Easily cared for with 
S leasure and profit. Write for 
andsomo free booklet, “Bees 
for Ploasure and Profit.’' Toll us youroocu- 
pation and if you keep bees now. This will 
help us Bend you information you want. 
Write us today. 
„ „ THE A. I. ROOT COMPANY 
292 Main Street Medina, Ohio 
2F 
Famous Restaurant Combination 
COFFEE 
FROM WHOLESALER 
In 5-lbs. Lois or Over Delivered 
Free within 3rd zone (300 miles) 
4(h zone 37c lb—5th zone 39c 
111.—6!h zone 41c lh.—7th zone 
43c lb —8th zone 45c lb. 
We’re ucccptinsr prdera from fumilleB direct for this* 
renmrknblt* blend, used by leading N.Y.Restaurant*. 
Satisfaction Guaranteed or Money Back 
GILLIES COFFEE CO., 233-239 Washington St., New York 
Established 79 Years 
DIRECT 
3 5 is: 
Ground Only. 
GARDENING FOR WOMEN 
TWELVE WEEKS’ COURSE (APRIL 6-JUNE 26) 
in FLORICULTURE,VEGETABLE GAR¬ 
DENING, FRUIT GROVV1NG, POULTRY. 
BEES and allied subjects. 
SUMMER COURSE. Aug. 2nd-Aug. 28th 
WRITE FOR CIRCULAR 
SCHOOL OF HORTICULTURE, AMBLER, PA. 
(18 Miles From Philadelphia) 
ELIZABETH LEIGHTON LEE, Director 
CR0CHETERS and KNITTERS 
experienced on Bootees, Sacques,An¬ 
gora Hoods, Vests, Shawls, etc. 
Steady homework. Send small pieces 
showing stitches. 
Simon Ascher & Co., Inc. 
/ 34th Sr. & 3rd Ave., New York City 
