910 
RURAL NEW-YORKER 
July 9- 1921 
WOMAN AND HOME 
From Day to Day 
Portland Harbor 
The salt is in my nostrils and the wind is 
in my hair, 
And the eager capes reach out to grasp 
the sea on either hand. 
There’s the city out behind me, but I’m 
better here than there, 
For the ocean ships, the sailing ships, 
come beating in to land. 
The grim and white-toothed ocean ships, 
The fleeting, gray-winged sailing ships. 
The gaunt and battered whaling ships, 
Come beating in to land. 
The buoy out there is ringing, tossed by 
the waves and singing, 
An ancient song of stormy nights and 
battered, sunken hulls, 
A clanging note across the waves to warn 
the ships of Portland, 
For the ocean ships, the sailing ships, 
The gaunt and battered whaling ships, 
Come beating in to Portland beneath 
the circling gulls. 
There’s a lighthouse on the rock ledge 
before the gates of Portland ; 
Two beacons on the ragged reef gnawed 
by white fangs of foam. 
Twin, blinking eyes that search the dark 
to find the ships of Portland, 
The ocean ships, the sailing ships, 
The gaunt and battered whaling ships, 
The w T eary ships of Portland that come 
careening home. 
Oh ! the salt is in my nostrils and the sun 
is on my hair, 
And the angry winds are buffeting the 
capes on either hand. 
I have left the streets behind me. Oh ! 
I’m better here than there, 
For the ocean ships, the sailing ships, 
come beating in to land. 
The grim and white-toothed ocean ships, 
The gaunt and battered whaling ships. 
The weary ships of Portland, 
Come beating in to land. 
-DOROTHY STOCKBRIDGE 
in the Eastern Argus. 
Newspapers report that the poppies 
of Flanders fields are spreading near the 
New Jersey shipyards. The seeds are 
brought over in the soil used by ships as 
ballast, and are a reminder that the quar¬ 
antine that shuts out so many of our 
beautiful garden plants still contains 
some loopholes. So far this plant has 
not been a troublesome weed here, though 
we are told it has appeared in South¬ 
western grain fields as a result of foul 
seed. As the seed is very tiny, any fan¬ 
ning mill will take it out of grain, and 
hand-pulling before the seed ripens will 
control it. It is so gay and cheerful 
in the forlorn surroundings of the ship¬ 
yards that we are glad to think of its 
appearance there. as a reminder of those 
■who crossed the seas for their country’s 
sake. 
* 
The most beautiful of the newer Hy¬ 
brid Tea roses we are growing this year 
is Cos Angeles, a wonderful combination 
of flame pink, coral and gold. The flow¬ 
ers are large, beautifully shaped and fra¬ 
grant; the plant a strong grower and free 
bloomer. Another fine new rose is Rose 
Marie, a charming clear pink with long, 
shapely buds. Among climbing roses 
Paul’s Scarlet Climber may be described 
as a strong-growing climber, bearing a 
profusion of fine double blooms that re¬ 
semble Gen. Jacqueminot in color effect. 
It is a wonderful thing for a trellis. The 
old Crimson Rambler is far outclassed by 
newer roses, but there is always a place 
for it, because it fills in, with its masses 
of flowers, when some others are not at 
their best. There is another crimson 
climbing rose called Rubin, with larger 
flowers than Crimson Rambler, which 
comes in bloom earlier, and thus extends 
the season, but it does not seem to be 
generally catalogued. 
* 
Here is a recipe for apple-grape butter, 
which dates back to our sugarless days. 
It is an economical way of utilizing wind¬ 
fall apples and abundant grapes : Four 
quarts cored and sliced apples, % lb. 
sugar and 1 cups syrup, one pint grape 
juice, one teaspoon cinnamon, one-quar¬ 
ter teaspoon salt. Cook apples in double 
boiler without adding w'ater until soft. 
Then put in preserving kettle, add grape 
juice, sugar, syrup and salt. Cook slowly 
until thick. Be careful not to scorch. 
Stir in cinnamon. 
muslin or any kind of cloth that you wish 
to use, cut out four or five circular pieces 
about 10 in. in diameter; then cut a 
round hole in the center of each, large 
enough to go over the top of the handle, 
but not so large as to slip off at the bot¬ 
tom of the handle. Then bring the cloth 
dowm close over the bottom of the handle, 
winding twine tightly around ,the cloth 
several times, then fastening * securely. 
One can have several different sizes, A 
dry mop was made for hardwood floors 
out of stockings fastened to an old broom 
handle in the manner described. 
JENNIE LIND. 
Crocheted Rugs and Hand-made 
Handkerchiefs 
The thought of earning a little money 
by work at home is, I believe, always 
welcome to us farmers’ wives. I would 
like to tell how I have made quite a little 
sum. While I was visiting a married 
daughter in a distant State I made her 
a crocheted rag rug out of old black stock¬ 
ings, some old underwear colored a bright 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9838. Slip-on blouse 
for misses and small 
women. 10 and 18 
years. 2004. Side and 
box plaited skirt for 
misses and small 
women, 10 and 18 
years. The 10-year 
size blouse will re¬ 
quire 1% yds. of ma¬ 
terial 30 in. wide, 
1% yds. 40 or 44. 
The 10 - year size 
skirt will require 3% 
yds. of material 40 
in. wide, 3% yds. 44 
or 54. Each 20 cents. 
2071. Girls’ dress, 
4 to 10 years. The 
medium size will re¬ 
quire 2% yds. of ma¬ 
terial 30 in. wide, 
2% yds. 44, 1% yds. 
54. 20 cents. 
2088. Girls’ dress, 
8 to 14 years. The 
medium size will re¬ 
quire 3t4 yds. of ma¬ 
terial 30 in. wide, 
2% yds. 44, 2% yds. 
54. 20 cents. 
9701. Dress with 
two-piece skirt, 34 
to 42 bust. The me¬ 
dium size will re¬ 
quire 5 yds. of ma¬ 
terial 30 in. wide, 
4% yds. 44, 3% yds. 
54. Width at lower 
edge, 1% yds. 20 
cents. 
A Homemade Dish Mop 
Take a handle of light wood. 10 or 12 
in. long, 1 in. in diameter at the bottom, 
and a little smaller at the top. From 
pink, and a few other scraps Later, 
when I returned home I learned how to 
make the pretty linen handkerchiefs, with 
the colored threads drawn in, and sent 
her some. She wrote and asked me to 
make a rag for a friend, asking my price; 
she also got orders for the handkerchiefs. 
Just from that small start, I now have 
orders for several dozen handkerchiefs, 
and am crocheting rugs every spare min¬ 
ute. At the present time there is a great 
demand for the rag rugs, made nearly 
any way. I made one in white and rose 
color. I colored the rags with red dye. 
I made the center solid pink, then a row 
of white and pink torn very narrow, cro¬ 
cheted together, and then I sewed the 
rags, one pink strand nearly a yard long, 
then a white strand half as long, then 
ended up with plain pink. I make 
the rugs about one yard across, round 
ones, for $2. Larger ones I charge more 
for. I think one can get more orders 
and really make more money if they do 
not charge too much. I am making a 
yellow and white rug now. Any combi¬ 
nation of colors will make a pretty rug. 
I make the handkerchiefs of pure linen. 
I buy it here in Texas from $1.50 to $2 
per yard, draw the threads for 11 inches 
square, thus making nine from a yard. 
I get 50 cents apiece for them. That 
may not seem much to some, as they sell 
in some places for .$1, but the work is 
easy and if one just gets a start usually 
one has more orders at that price than 
one can fill. I hope some of the farm 
women will try to do as I have. I am 
sure they will feel repaid. If one could 
introduce the work in a resort the results 
would be good, I am sure. 
MRS. M. H. M. 
The Game, “Adverbs” 
This is most enjoyable, for older chil¬ 
dren and adults. While one player goes 
out of the room the others choose an ad¬ 
verb, and when the absent player comes 
in they answer all questions he may ask, 
in a manner to illustrate or act out the 
adverb chosen. For instance, if the word 
agreed upon were “slowly,” all must 
speak with deliberation in replying to the 
questions, which should be asked in turn 
of each person in the room. When the 
questioner guesses the word he must in¬ 
dicate which player has helped him 
most, and that one becomes the next ques¬ 
tioner. Some of the most easy adverbs 
to illustrate are rapidly, softly, loudly, 
sadly, smilingly, laughingly, lazily, short¬ 
ly, untruthfully, brokenly, carelessly, af¬ 
fectionately, drowsily; among those which 
require a little more ability in acting, and 
produce most amusement, are reproach¬ 
fully, irritably, reflectively, conceitedly, 
flatteringly, abruptly, hesitatingly, pom¬ 
pously, precisely, animatedly, enthusias¬ 
tically, menacingly, wistfully, tearfully, 
respectfully, ceremoniously, stammeringly, 
patriotically, verbosely, evasively, poet¬ 
ically. If the word chosen were “cere¬ 
moniously,” all players should rise to¬ 
gether and bow when the questioner comes 
into the room, then rise in turn and bow, 
when addressed, and after answering the 
question asked, turn and formally intro¬ 
duce the player next to the speaker. The 
more far-fetched and absurd the answers 
the better, provided that they are given 
in the proper manner. T have heard a 
person reply, when the adverb to be acted 
was “flatteringly,” and when the question 
was “What is your favorite color?” “Why, 
whatever color you happen to be wearing 
always seems to me to be the most beau¬ 
tiful of all!” and the next player, upon 
being asked “Did you walk or ride in 
coming here tonight?” replied “I walked, 
but the distance did not seem long to me, 
because of the pleasure I had in expecting 
to meet you here !” Strange to say, “nat¬ 
urally” is one of the hardest words to 
guess, though not so hard ns “evasively.” 
“Patriotically” and “poetically” may be 
made very amusing by dragged in quota¬ 
tions, singing of a snatch of the Star 
Spangled Banner, etc. G. A. T. 
Amusing the Little Folks 
Amusing children is a problem, yet 
there are many little things that are a 
great help. A pair of small, blunt scis¬ 
sors, an old catalog and a tin pan figure 
prominently in my early recollections. I 
cut paper “carpet rags” into the pan by 
the hour. Of course I know now that the 
pan kept the paper from scattering over 
the floor, but then I thought it quite a 
privilege to play with it. The blunt scis¬ 
sors are fine for cutting out paper dolls, 
too. 
A slate should be part of the play 
equipment, and crayons are usually liked ; 
magazines have many pictures that, can 
be colored and flower and garden catalogs 
also furnish material. Teach the little 
folks the proper colors to use for different 
flowers. For a small child the grease 
crayons are more easily handled than the 
pencil crayons. 
Corncobs make log cabins, pigpens, etc., 
and are easily obtained an a farm. 
Save the empty spools; they are as good 
as blocks for building towers, arches and 
pyramids. A set of dominoes will afford 
a good deal of pleasure either as blocks 
or for the regular game. 
A soft rubber ball that will not hurt 
the children if struck by it will afford 
much enjoyment, and for the wee ones a 
crocheted or knitted ball is the thing, as 
they can hold it better. 
Let the little folks make scrapbooks on 
rainy days; they can cut out pictures and 
little stories and with a bottle of library 
paste will keep busy for hours. I used to 
beg all the canceled stamps from old let¬ 
ters to ornament my first scrapbook. 
Letter paper and candy boxes make fine 
houses for paper dolls. Turned on the 
side, they can be the walls of rooms Which 
are carpeted with fancy paper napkins. 
Open spaces are left for doors and win¬ 
dows, small boxes being used for the bay 
windows. A child can spend hours plan¬ 
ning a house, and it is really educational. 
One value of the box-house is that the 
boxes furnish places for the dolls to be 
kept when playtime is over, one big box 
serving as a receptacle for all the smaller 
ones. These houses can be built on a 
table if the floor is too cold. The lower 
steps of the stairs was the favorite loca¬ 
tion in our home, as the stairway is open 
and in a warm room. 
Every little girl should have a small 
broom. A five-year-old neighbor sweeps 
the whole house every time her mother 
does, and always wears a tiny blue apron 
when engaged in such housewifely tasks. 
A piece of salt-rising bread dough can 
be molded into pigs and various forms. 
It is practically as good as modeling clay 
or putty and is absolutely harmless. 
Dressing np in old skirts and hats is 
one of the joys of childhood, especially in 
playing store or keep house. 
The kitchen chairs can be put one in 
front of the other to make a train and 
then they can travel all over the country. 
If the man of the house is handy with 
tools he can make a number of play¬ 
things, such as tables, cradle, bed, check¬ 
erboards and any other toy to suit the in¬ 
dividual wants. One of our neighbors 
made a "horse” out of a piece of broom¬ 
stick. with a horse head on one end and 
a little wheel on the other, so it would roll 
when the little boy rode it. The head was 
cut out of a board and painted. 
Homemade animals are interesting and 
will give as much pleasure as thd expen¬ 
sive ones from the store; old fur or wool 
materials or scraps of canton flannel will 
do, with shoe buttons for eyes. 
RUTH \v. GORDON. 
Cooking with Sour Milk 
Why waste sour milk when you can 
use it in making these very delicious 
dishes? Sour milk is a valuable food; 
it assists in intestinal digestion and de¬ 
stroys the poisonous bacteria that grow 
in the intestines and cause such diseases 
as hardening of the arteries and auto¬ 
intoxication. 
Sour Milk Griddle Cakes.—Mix and 
sift together 2 V 2 cups flour, one-half tea¬ 
spoon salt, DA teaspoons soda; add two 
cups of sour milk and one egg well beaten. 
Drop by spoonfuls on a hot, greased grid¬ 
dle and bake to a golden brown on both 
sides. Serve with butter and maple 
syrup. 
Sour Milk Biscuit.—Two cups flour, 
three tablespoons shortening, one teaspoon 
salt, one-half teaspoon baking soda, one 
cup sour milk. Sift flour and salt in a 
bowl, rub shortening lightly into them. 
Stir soda into milk until it effervesces, 
and then add to the flour. Turn out on a 
•floured board, knead lightly until smooth, 
roll out one-quarter inch thick, cut with 
biscuit cutter, place on greased tin and 
bake from 12 to 15 minutes in a hot oven. 
'Sour Milk Pudding. — One cup stale 
cornbread, two cups sour milk, one egg, 
one-half teaspoon soda, one-half cup rais¬ 
ins, one-fourtli teaspoon cinnamon, four 
tablespoons molasses. Crumble bread and 
soak it in sour milk one-half hour; add 
beaten egg, the raisins, soda and spice 
and bake in a slow oven until it begins 
to set. Then spread the molasses over 
the top and bake until firm, with a rich, 
brown caramel crust. 
Sour Cream Pie.—One cup sour cream, 
one-half cup chopped raisins, one-half cup 
granulated sugar, two egg yolks, pinch of 
spice, the same of salt, one-half teaspoon 
vanilla. Beat all together, turn into an 
uncooked pastry shell and bake in a mod¬ 
erate oven until firm. Make a meringue 
of the egg white, stiffly beaten, and five 
tablespoons granulated sugar, and brown 
in a slow oven. 
Cream Gingerbread.—One cup sour 
cream, one cup molasses, one teaspoon 
soda, 2% cups flour, two teaspoons gin¬ 
ger, one-half teaspoon salt. Mix and sift 
dry ingredients: mix cream and molasses 
and blend with the dry ingredients. Bake 
in muffin tins 25 minutes in a moderate 
oven. 
Sour Cream Cake.—’One cup sugar, two 
cups flour, one egg, one-half teaspoon 
salt, one cup sour cream, one tablespoon 
baking powder, one-half teaspoon soda, 
one teaspoon vanilla. Sift dry ingredi¬ 
ents ; add beaten egg and cream alter¬ 
nately. Pour into a greased tin and bake 
in a slow oven. 
Sour Milk Doughnuts.—Sift together 
five cups of sifted flour, one teaspoon of 
salt, one-half teaspoon ground mace or 
grated nutmeg, one-half teaspoon soda and 
four teaspoons baking powder. Beat three 
eggs, add one cup sugar and beat again ; 
add one cup hot mashed potato in which 
one tablespoon of shortening has been 
melted and two-thirds cup thick, sour 
milk ; add the liquid to the dry mixture 
and mix thoroughly. Knead slightly, roll 
into a sheet, cut in circles and frv in hot 
fat. 
Raisin and Buttermilk Bread.—Sift 
four cups of flour, one teaspoon salt, one 
teaspoon soda and two teaspoons cream 
of tartar into a bowl, rub in five table¬ 
spoons of fat; add three tablespoons 
sugar, one cup seedless raisins, two eggs 
well beaten, and sufficient buttermilk to 
make a soft dough. Make into a smooth, 
round * 1 roll ; cut. divide into four pieces, 
lay on a greased tin. and bake in a mod¬ 
erate oven 25 minutes. This will make 
four small loaves, mrs. F. w. stillman. 
Keeping Sliced Bacon 
I notice your request for method of 
keeping bacon in glass jars. Following 
is my way: Slice bacon as for the table, 
pack in sterilized glass jars, put on new 
rubber and top, partly seal. Set in pan 
and put in oven. Leave in oven until can 
is nearly full of grease and liquid and is 
seen to be boiling up. Remove and seal. 
I did both ham and bacon last year this 
way, and it kept perfectly until' Septem¬ 
ber, and would have kept longer if there 
had been more of it. I also do sausage 
in the Fall when I make it, and it keeps 
just as well. m. s. t. 
On page 602 you ask if any of your 
readers have had any experience in pack¬ 
ing sliced bacon in jars. Yes, we have, 
and can assure you it is just like fresh 
sliced bacon. As to how long it will keep, 
do not know, since we are very fond of it, 
but keeps well through Summer. Especial 
care must be used in packing tight in jar, 
so as to exclude all air. Following is the 
rule and use, either for ham or bacon, 
only we pack ham in stoneware because 
crocks are larger: Slice and remove all 
rind and bone, then pack in jars, packing 
tight to exclude all air. The tighter it is 
packed the better it will keep. Fill jar 
within one-half inch of top, then run lard 
over the top to seal. Put covers on and 
keep in a cool, dry place. L. E. N. 
