19 
Musterole—Keeb 
ItHandyon 
theMedicineShelj 
For headache or neuralgia 
—for rheumatism—for sud¬ 
den colds or sore throats, 
Musterole offers quick re¬ 
lief. 
Musterole has all the vir¬ 
tues of the old-time mustard 
plaster but is without the 
sting, burn or blister. 
It Is a clean, white ointment 
made from oil of mustard and a few 
home simples and is easy to use. 
All you do Is rub gently over 
the spot where there is pain or 
congestion. 
Almost instantly your pleasant¬ 
ly tingling skin tells you that good 
old Musterole has begun its heal¬ 
ing work. 
After the first warm glow 
comes a soothing, lasting cool¬ 
ness, but way down deep under¬ 
neath the coolness, Musterole has 
generated a peculiar heat which 
disperses congestion and sends 
your pain away. 
Try it for those many ills for 
which grandma used a mustard 
plaster. It quickly loosens up a 
cough. It reduces inflammation 
in cases of sore throat. It relieves 
bronchitis, neuralgia, lumbago, 
rheumatism, stiff neck, sore mus¬ 
cles, sprains and strains. It often 
prevents pneumonia. 
Keep a jar handy on the medi¬ 
cine shelf. 
Many doctors and nurses recommend 
Musterole. 
35c and 65c jars; hospital size $3.00. 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
300 CandlePower 
’ > > - • ’ ‘ • 
Most Perfect Reading lamp Known 
'Sale — Durable ~ Clean 
TJSED by thousands and without 
Question the finest lamp f:or home use ever 
Invented. Makes and bums its own gas from 
common motor gasoline and lights with or¬ 
dinary matches. No alcohol torch needed. 
( oleman 
Quick-tite 
Gives a brilliant whlto 
beht of 800 candle power 
—20oil lamps are not bo 
- ■ > powerf ul.. Mo wick. No 
chimney. Mo daily or weekly 
cleaning necessary. Handsome 
design. Made of brass, heavily 
nickeled. Will last a lifetime. 
15,000 Healers .sell Coleman 
Lamps, Lanterns and Light¬ 
ing Plants. If yours can’t 
supply you write nearest 
house. Address Dept. R7 
The Coleman Lamp Co. 
Wichita, St. Paul, Toledo, 
Pallas, Los Angelos 
Atlanta, 
Chicago. 
Use Dandelion 
Butter Color Now 
Add a half-teaspoon- 
ful to each gallon of 
winter cream and out 
of your churn comes 
butter of golden June 
shade to bring you 
top prices. 
All stores sell 35- 
eent bottles of Dan¬ 
delion Butter Color, 
each sufficient to keep 
that rich “Golden 
Shade” in your butter 
all the year round. 
Standard Butter Color 
for fifty years. Purely 
vegetable. Meets all 
food laws, State and 
National. Used by all large creameries. 
Will not color the buttermilk. Tasteless. 
Wells & Kichardson Co., Burlington, Vt. 
*ht RURAL. NEW-YORKER 
Training the Babies 
Being a trained nurse I have been es¬ 
pecially interested in the discussions con¬ 
cerning women going to maternity hos¬ 
pitals. Personally I think it more pleas¬ 
ant and cheerful to be at home, provided 
the best of care can be had. The hospital 
is the cheapest, and as for the babies 
becoming mixed, I think that positively 
impossible. I would like to show the 
Pastoral Parson a newly-born colored 
baby and see if he could tell me whether 
its parents were white or black. 
As for a mother not loving a baby be¬ 
cause she does not rock and spoil it, I 
think that one should always think of 
the baby's good, as they are'only babies 
for a short time; but the habits formed 
are often lifelong habits, so teach them 
to be independent, and to care for them¬ 
selves. No one loves a spoiled baby, or a 
spoiled child. My mother never rocked 
her babies, and the neighbors always said: 
“What a good baby.” We were put to 
bed at the proper time, and we stayed 
there. We were never scolded in front 
of company, but a look was all that we 
needed. Of course, as there were only a 
dozen of us, we did not need to be 
fhe Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9S1Z 
9SZi 
9582. Lady’s coat, 
36 to 44 bust. 9584. 
Four-gored skirt, 24 
to 34 waist. The 
medium size coat 
will require 3% yds. 
of material 36 in. 
wide, 2% yds. 44, 
2% yds. 54. The me¬ 
dium size skirt will 
require 2Vi yds. of 
material 36, 44 or 
54 in. wide. Width 
at lower edge, 1 yd. 
22 in. 20 cents. 
9270 
9870. 
Top coat for 
misses 
and small 
women, 
16 
and 18 
years. 
The 
16-year 
size will require 4% 
yds. of material 36 
in. wide, 4 yds, 44, 
2% yds. 54. 20 
cents. 
9833. Boy’s blouse 
suit, 4 to 14 years. 
The 8-year size will 
require 1% yds. ofl 
material 36 in. wide, 
1% yds. 44, % yd. 
54, for the trousers; 
2 yds. 36. 1% yds. 
44, yds. 54 for 
the blouse. 20 cents. 
9996. Blouse, 34 to 
42 bust. The medi¬ 
um size will require 
2 yds. of material 
36 or 40 in. wide, 
1% yds. 44, with 
3% yds. of gathered 
or plaited frilling. 
20 cents. 
amused; we did that for each other. 
It surely does provoke me to see a baby 
forever whining for something, and the 
mother saying: “What can I get for you, 
dearie?” I do not believe in a mother 
being a slave to her children; rather 
teach them that it is a pleasure to be 
mother’s little helper. Nothing pleases 
my little daughter more than to tell her 
that she is such a help. Lastly, do not 
be afraid to praise children for what they 
do. We all like to have our work appre¬ 
ciated. 51. S. M. 
Another India Relish; Candy Fondant 
I note your recipe for India relish 
quoted from Marion Harland. The fol¬ 
lowing is a much better one, more quickly 
made, and ready for use in one week after 
putting up: Run through food chopper 
one peck green tomatoes. Sprinkle with 
one heaping cup of salt and let stand over 
night with a weight on them. In the 
morning drain thoroughly and add the 
following, after running through the food 
chopper: One medium-sized head of cab¬ 
bage, six medium-sized onions, three red 
peppers, two green peppers. Then add 
three quarts of vinegar, six cups sugar, 
two tablespoonfuls each of celery seed and 
mustard seed, and tie in a bag one table¬ 
spoonful each of stick cinnamon and whole 
cloves. Cook all until onions and cab¬ 
bage are done. Requires about half an 
hour’s boiling. Stir frequently, so it 
does not burn, and to mix the spices thor¬ 
oughly. Seal while hot. Makes eight 
quarts. 
The following is my recipe for candy 
fondant: White of one egg beaten; add 
to it one-half teaspoon vanilla, two table¬ 
spoons of cold water, and gradually enough 
XXXX confectioners’ sugar to make 
fondant sufficiently stiff to be handled. 
Shredded cocoanut added to part of the 
fondant will make delicious candies, 
dropped on oiled paper. When shaped 
and to be coated with chocolate allow 
them to dry about half an hour before 
coating. MRS. H. L. c. 
Dutch Rulish or Roeletjes 
I noticed in a recent issue the request 
for information concerning the Dutch 
relish. I feel sure the inquirer refers to 
the Dutch rulishes or “roeletjes” which 
used to be made each year at butchering 
time by old-fashioned farmers, especially 
those whose ancestors came from the 
Hudson Valley. I have never made them, 
but have witnessed their preparation sev¬ 
eral times. When a beef was killed the 
tripe was saved and cleaned in the usual 
manner by soaking in several waters and 
scraping. When thoroughly cleansed it 
was cut in pieces about 10 or 12 in. 
square. These squares of tripe were 
spread upon a table or other smooth sur¬ 
face, the centers then filled with small 
squares of lean beef. The neck was used 
in this way, also the flabby piece from 
the belly of the animal, pieces from the 
shank or, in fact, any of the inferior cuts 
of beef. When all were ready one-half 
teaspoon salt was sprinkled over each one. 
They were then folded over and tied up 
with stout twine, exactly as one does up 
a brown paper package; each “rulish” 
was then pricked with a fork and they 
were ready for cooking. If a large quan¬ 
tity was made, a kettle would be hung 
outside, or the -wash boiler was called 
into requisition. They require from two 
and one-half to three hours’ boiling over 
a slow fire. If any of the packages or 
“rulishes” swim up, they should be again 
pierced with a fork to prevent bursting. 
When cooked tender they are allowed to 
cool in the water in which they are 
cooked, then drained for an hour or so, 
after which they should be packed in a 
large stone crock, weighted down and 
covered with strong cider vinegar. In 
about, two weeks’ time they are ready for 
the table. They are never used until well 
pickled through. They are served usu¬ 
ally for supper, cut in thin slices, and 
sometimes the slices were slightly fried 
in butter for breakfast. The heart and 
tongue of the beef were nearly always 
boiled and pickled at the same time. 
It is quite a tedious task, but people 
who like these rulishes at all are always 
very fond of them, and they will keep in¬ 
definitely. Personally I have an aversion 
to tripe, although it is no doubt as whole¬ 
some as any part of the beef. I once 
lived near a family from Kinderhook, 
N. Y., who saved the tripe not only from 
their own, but their neighbors’ butcher- 
ings to prepare this, their favorite dish. 
MRS. S. C. 
While looking through an old cook book 
for recipes that’ I use only about once 
a year I came upon a recipe for Dutch 
relish. I saw a request for it in The 
R. N.-Y. a few weeks ago. At the time 
I supposed it was a recipe for some sort 
of pickles, and did not give it another 
thought. When I came upon it today I 
was surprised to know it was made of 
fowl. It sounds good, but it will not be 
very popular with city readers. 
Take a nice fat goose, a turkey or a 
chicken, or all three if you wish, to make 
a large quantity. Cut up in sections, 
and if you use a goose, first cut off all 
the loose fat. Season with a little salt 
and some unground black pepper, and five 
or six grains of whole allspice. Boil till 
nearly tender in just enough water to 
cook it. Then put in on<j pint or one 
quart of good vinegar (according to the 
quantity of meat you have) and boil all 
till very tender, like pigs’ feet; then pack 
in a stone crock, leaving the bones in 
with the meat. To be sliced and eaten 
cold. sirs. w. p. 
Apple Dumplings; Carrot Marmalade 
Mrs. J. E. W., page 1775, asks for 
steamed apple dumplings. I think the 
way we make them is better and less 
work than any I ever tried, heard or 
read of. Pare and core apples to about 
half fill a six-quart kettle; add water 
enough to cook the apples. Make baking 
powder biscuit or use cream of tartar, 
and when the apples start to cook lay 
the biscuits around on top of apples. 
Cover and let steam 15 minutes or till 
done. Do not get too much water in the 
apples or the biscuits may settle and be 
heavy. Eat with any sauce liked. We 
prefer brown sugar syrup with a lump 
of butter and nutmeg in it. 
Can you give me recipe for carrot mar¬ 
malade? A. D. L. 
Carrot marmalade is made as follows: 
Pare and grate carrots to make one pint, 
two cups sugar, two lemons. Use all of 
one lemon, grated, but only the juice and 
meat of the other. Cook carrots and 
sugar together gently about 20 minutes, 
remove from stove and add the lemon. 
Put in jelly glasses. 
Do Many Farm Folks Eat 
Oranges and Grapefruit? 
Mnnj- of our distributors and dealers 
say no. We want to know. 
We, who produce Sealdsweet oranges 
and grapefruit, eat apples, cherries, 
grapes, peaches, plums and others of 
the fruits raised in the North—when 
we can get them. 
Why should not Northern farm folks 
enjoy the delicious, juicy, healthful 
Sealdsweet oranges and the appetizing, 
strength-giving Sealdsweet grapefruit 
grown in Florida? 
In order to find how many farmers’ 
families eat Sealdsweet oranges and 
grapefruit we will mail free a hand¬ 
some book to any person who sends us 
one dozen of the tissue paper wrap¬ 
pers in which our fruit is shipped. 
Just let us have your name and ad- 
dress._ with the dozen wrappers, and 
we will forward gift copy of “Florida’s 
Food-Fruits.” illustrated In natural col¬ 
ors, describing many ways for using 
oranges and grapefruit. 
On the wrapper of every orange or 
grapefruit‘from our groves is the Seald¬ 
sweet trade-mark, shown above. Seald¬ 
sweet oranges and grapefruit are sold 
by many retail fruit dealers. If you 
can’t find any. please write us to that 
effect. Address. 
Florida Citrus Exchange 
637 Citizens Bonk Building 
Tampa, Florida 
A co-operative, non-profit organiza¬ 
tion of 5,000 citrus fruit growers 
formed to market oranges and grape¬ 
fruit free from the speculation which 
makes prices burdensome to consumers 
and returns unprofitable to producers. 
Did You Get One 
of the latest. Quick¬ 
step catalogues ? The 
FALL and 
WINTER 
CATALOG 
that is known from 
Maine to California for 
the remarkuble money 
Bftvingvulues it carries 
The catalogue that has 
back of it nn organiza¬ 
tion whose motto is 
u (£iifcksi«‘|>|H*rs must 
be the best served 
buyers in the world/* 
1 With this catalogue 
you have in your 
home the same ad¬ 
vantages that people who live in the big cities have. 
Shoes made in our own tactorv, latest styles, longest 
wear, neatest appearance, at prices that are sure to 
please you. The best the 
market offers in hosiery, 
underwear, petticoats, ap¬ 
rons, nightgowns, men’s 
work and dress shirts; 
something for all the family 
at big money saving prices. 
Every page of our catalog 
has a bargain for you. 
Here, for example, is 
strong, well a 
made, line 
fitting leather 
shoe for only 
Remarkable in these times 
isn’t it? It is just one of the 
many wonderful bargains^ 
we offer you. Try a 
these; you will like 
We guararitee the shoes 
must please or we return 
the money . 
We pay delivery 
charges, 
JOIN THE 
QUICKSTEPPERS- 
Send 
today 
for our 
catalog 
H. 
3.19 
No. 1010 
Quickstep Shoe Co.. Boston 
TELL TOMORROW’S 
s Weather Prophet fore- \\T . V ^ 
the weather 8 to 24 hoors yy CfttuCF 
in advance. Not a toy but ■ 
a scientifically construc¬ 
ted instrument working automatically Hand¬ 
some, reliable and everlasting. 
An Ideal Present 
Made doubly interesting by the little figures of 
Hansel and Gretel and the Witch, who come in 
> and out to tell you what the 
i weather will be. Size 6'/4* 
' fully guaranteed. Post¬ 
paid to any address in U S. 
or Canada on receipt of 
Ajsnta Wanted. 
I DAVID WHITE, Dept 114,419 E. Water S»„ Milwaukee, Wit. 
"MV Will, lit 
$ 1.25 
' ■ J A R E C O ” tJLtrto 
Coffee 
27 
BLEND 
(BEAN OR GROUND) 
This delicious household 
blend supplied to families 
direct from the -wholesale 
roaster in 5-lb. lots or more at 
YOU SAVE RETAILER'S PROFIT 
c 
lb. 
SENT PARCEL POST PREPAID ON RECEIPT OF YOUR 
CHECK. MONEY ORDER OR CASH 
Satisfaction Guaranteed or Money Back 
SILLIES COFFEE CO., 233-239 Washington SI. 
E.ubli.h.d 80 Y.ara New York City 
