278 
The RURAL NEW-YORKER 
February 16, 1924 
r-- — 
WOMAN AND HOME 
From Day to Day 
At Bethany 
At Bethany, near Olivet. 
About the hour of gold sunset, 
The rocks, the walls, the olive tree 
Took on ethereal radiances. 
The mean, the squalid and the low 
Assumed a sudden kindling glow ; 
It was as though, for us to see, 
Life rose from death at Bethany. 
A sound, the brooding silence broke. 
It seemed the Master’s voice that spoke 
Out of the sunset from on high : 
“Whoso believeth shall not die.” 
Whoso believeth !—-Down the years 
Through Martha’s sobs and Mary’s tears 
Those moving words come poignantly ; 
Life conquered death at Bethany. 
—•Clinton Scollard in New York Herald. 
* 
An inquirer asks how to remove blood 
stains from heavy cloth. The method 
generally advised is to use repeated ap¬ 
plications of moistened starch. The 
starch is made into a paste with cold 
water, and applied to the stain. As it 
dries it is removed, and a fresh ap¬ 
plication given, this being continued un¬ 
til the stain is removed. A firmly fixed 
blood stain that has dried in is quite’* 
hard to remove. Blood stains must al¬ 
ways be treated with cold or tepid water, 
never hot. 
* 
If the stove is rubbed daily with a soft 
cloth and a few drops of kerosene it will 
keep black and clean, though not polished. 
If the stove is treated in this way it may 
be washed with soap and water if any¬ 
thing is spilled on it, much better than 
one polished with stove blacking. 
* 
There is one basic rule that should be 
remembered in the Spring housecleaning. 
Things that have really outlived their 
usefulness should never be stored away 
with the mistaken idea that “they may 
come in useful sometime.” They simply 
add to things that must be cared for, 
without giving anything in return. Old 
garments past wearing take up room, and 
form a harbor for moths; if useless for 
carpets or rugs, and beyond making over, 
they should go into the rag barrel until 
sold. Cooking vessels that are beyond 
mending should not clutter shelves or 
closets. Broken tools should not be al¬ 
lowed to lie around. Most farms have 
some rough low'spot that can be gradually 
filled by dumping broken crockery and 
metal articles, and finally covering with 
soil. Old iron articles may be sold, but 
agateware and crockery remnants must 
find their way to a “dump” of some sort. 
There is 'a great distinction between 
antiques and mere “junk,” and the Spring 
cleaning will be much simplified if this 
is never allowed to accumulate. 
Wide Edging in Grape Design 
Ch 155, turn. 
1st Row—1 d C in Sth st, 3 d c in next 
3 sts, 47 spaces, 4 d c, turn. 
2nd Row—4 d c, 27 sp, 10 d c, IS sp, 
4 d c in 8 ch below, ch 11, turn. 
3rd Row—1 d c in Sth ch, 3 d c in next 
3 ch, 10 sp, 10 d c, 5 sp, 16 d c, 15 sp, 
7 d c, 2 sp, 4 d c, 1 sp, 13 d e, 1 sp, 4 d c. 
4th Row—4 d c 1 sp, 22 d c, 1 sp, 
10 d c, 15 sp, 16 d c, 4 sp, 16 d c, 10 sp, 
4 d c in ch below, ch 11, turn. 
5th Row—4 d c in 11 ch, 11 sp. 16 d c, 
4 sp, 16 d c, 9 sp. 4 d c, 4 sp, 10 d c, 1 sp, 
22 d c, 1 sp, 4 d c. 
6th Row—4 d c, 2 sp, 10 d c, 1 sp, 
22 d c, 2 sp, 10 d c, 1 sp, 7 d c, 6 sp, 
IQ d c. 1 sp, 10 d c, 1 sp, 16 d c, 6 sp, 
7 d c, 4 sp, 4 d c, ch 11, turn. 
7th Row—4 d c in 11 ch, 4 sp, 13 d c, 
3 sp, 7 d c, 1 sp. 10 d c, 1 sp, 16 d c, 
3 sp, 7 d c, 4 sp* 19 d c, 2 sp, 13 d c, 
1 sp. 4 d c, 1 sp, 13 d c, 2 sp, 4 d c. 
8th Row 7 —4 d c, 4 sp, 10 d c. 2 sp, 4 d C, 
1 sp. 7 d c, 1 sp, 10 d c, 1 sp. 10 d c. 3 sp, 
13 d c, 2 sp. 16 d c, 4 sp. 13 d c, 2 sp, 
13 d c. 1 sp, 7 d c, 2 sp, ch 11, turn. 
9th Row—4 d c, 2 sp, 13 d c, 1 sp, 7 
d c, 3 sp, 13 d c, 1 sp, 7 d c, 1 sp, 16 d c, 
2 sp, 13 d c, 3 sp, 10 d c, 1 sp. 10 d c, 
1 sp, 7 d c, 1 sp, 4 d c, 1 sp. 19 d c. 2 sp, 
4 d c. 
10th Row—4 d c. 2 sp. 13 d c, 5 sp, 
13 d e. 2 sp, 10 d c, 2 sp. 7 d c. 1 sp. 7 d c, 
1 sp, 7 d c, 1 sp, 10 d c, 1 sp. 13 d c, 1 sp, 
7 d c, 2 sp, 7 d c, 3 sp, 13 d c, 3 sp, 
4 d c. ch 11. turn. 
11th Row—4 d c, 5 sp, 7 d c, 3 sp, 13 
d c, 4 sp. 13 d c, 4 sp, 13 d c, 4 sp, 4 d c, 
3 sp, 10 d e, 2 sp, 10 d c, 3 sp, 16 d c, 
3 sp, 4 d c. 
12th Row—1 d c, 5 sp. 16 d c, 2 sp, 
4 d c. 2 sp. 16 d c. 1 sp. 7 d c, 4 sp. 13 d c, 
1 sp, 10 d c. 1 sp. 7 d c, 1 sp. 10 d c, 
1 sp, 13 d c, 1 sp, 7 d c, 8 sp, 4 d c, ch 5, 
turn. 
13th Row—4 d c in sp, 6 sp, 13 d c, 
1 sp, 7 d c, 1 sp, 16 d c, 2 sp, 16 d c, 1 sp, 
7 d c, 1 sp, 10 d c, 2 sp, 4 d c, 1 sp, 19 
d c, 1 sp, 4 d c, 3 sp, 4 d c, 8 sp, 4 d c. 
14th Row—4 d c, 5 sp, 22 d c, 4 sp, 
10 d c, 2 sp, 4 d c, 1 sp, 4 d c, 7 sp, 
16 d.c, 2 sp, 16 d c, 4 sp, 13 d c, 5 sp, 
4 d c, ch 5, turn. 
15th Row—4 d c in sp, 5 sp, 7 d c, 2 sp, 
7 d c, 1 sp, 16 d c, 2 sp, 16 d c. 2 sp, 10 
d c, 1 sp. 13 d c, 3 sp, 16 d c, 3 sp, 19 d c, 
4 sp, 4 d c. 
16th Row—4 d c, 4 sp, 13 d c, 5 sp, 
4 d c, 7 sp, 10 d c, 2 sp, 16 d c, 2 sp, 
10 d c, 1 sp, 7 d c, 1 sp, 10 d c, 1 sp, 
13 d c, 7 sp, 4 d c, ch 5, turn. 
17th Row—4 d c, 6 sp, 13 d c, 4 sp, 
13 d c, 5 sp, 16 d c, 2 sp, 4 d c, 7 sp, 4 d c, 
1 sp, 22 d c, 6 sp, 4 d c. 
18th Row—4 d c, 5 sp, 25 d c, 2 sp, 
4 d c. 3 sp, 4 d c, 2 sp, 7 d c, 1 sp, 16 d c, 
1 sp, 7 d c, 2 sp, 13 d c, 5 sp, 7 d c, 6 sp, 
4 d c, ch 5, turn. 
19th Row 7 —4 d c, 13 sp, 7 d c. 2 sp. 
13 d c, 5 sp, 10 d c, 4 sp, 4 d c, 5 sp, 4 
d c, 1 sp, 4 d c, 3 sp, 13 d c, 1 sp. 13 d c, 
4 sp. 
20th Row'—4 d c, 4 sp, 10 d c, 2 sp, 
d c. 4 sp, 13 d c, 4 sp, 13 d c, 3 sp, 7 d c, 
6 sp. 4 d c, ch 5, turn. 
35th Row—4 d c, 4 sp, 13 d c, 3 sp, 
7 d c, 2 sp, 7 d c, 1 sp, 13 d c, 1 sp, 10 
d c, 1 sp, 7 d c, 1 sp, 7 d c, 1 sp. 7 d c, 
2 sp, 10 d c, 2 sp, 13 d c, 5 sp, 13 d c, 
2 sp, 4 d c. 
36th Row—4 d c, 2 sp. 19 d c, 1 sp, 
4 d c, 1 sp, 7 d c, 1 sp. 10 d c, 1 sp, 10 
d c, 3 sp, 13 d c, 2 sp, 16 d c, 1 sp, 7 d c, 
1 sp, 13 d c, 3 sp, 7 d.c, 1 sp, 13 d c, 3 sp, 
4 d c, ch 5, turn. 
37th Row—4 d c, 3 sp, 7 d c, 1 sp, 13 
d c, 4 sp, 16 d c, 2 sp, 13 d c, 3 sp, 10 d c, 
1 sp, 10 d c, 1 sp, 7 d c, 1 sp, 4 d c, 2 sp, 
10 d c, 4 sp, 4 d c. 
3Sth Row—4 d c, 2 sp, 13 d c, 1 sp, 4 
d c, 1 sp, 13 d c, 2 sp. 19 d c, 4 sp, 7 d c, 
3 sp, 16 d c, 1 sp, 10 d c, 1 sp, 7 d c, 3 sp, 
13 d c, 5 sp, 4 d c, ch 5, turn. 
39th Row—4 d c, 5 sp, 7 d c, 6 sp, 16 
d c, 1 sp, 10 d c, 1 sp. 10 d c, 6 sp. 7 d c, 
1 sp, 10 d c, 2 sp, 22 d c, 1 sp, 10 d c, 
2 sp. 4 d c. 
40fh Row—4 d c, 1 sp, 22 d c, 1 sp, 10 
d c. 4 sp, 4 d c, 9 sp. 16 d c, 4 sp, 16 d c, 
12 sp. 4 d e, ch 5, turn. 
41st Row'—4 d c, 11 sp, 16 d c, 4 sp, 
16 (1 c. 15 sp, 10 d c, 1 sp, 22 d c, 1 sp, 
4 d c. 
42nd Row'—4 d c, 1 sp, 13 d c, 1 sp, 4 
Wide Filet Lace in Grape Design 
10 d c, 5 sp, 7 d c, 4 sp, 7 d c. 5 sp, 13 d c, 
16 sp, ch 5, turn. 
21st Row'—4 d c, 16 sp, 7 d c, 5 sp, 7 
d c. 3 sp. 7 d c, 8 sp, 4 d c, 10 sp. 4 d c. 
22nd Row—4 d c, 21 sp. 10 d c, 1 sp, 
13 d c, 19 sp, 4 d c, ch 5, turn. 
23rd Row—4 d c, 18 sp, 13 d c, 1 sp, 
10 d c, 21 sp, 4 d c. 
24th Row—4 d c, 10 sp, 4 d c, S sp, 
7 d c, 3 sp, 7 d c, 5 sp, 7 d c, 15 sp, 4 d c, 
ch 11. turn. 
25th Row—4 d c. 15 sp. 13 d c. 5 sp. 
7 d c, 4 sp. 7 d c, 5 sp, 10 d c, 2 sp, 10 
d c, 4 sp, 4 d c. 
26th Roav —4 sp. 13 d c, 1 sp, 13 d c, 
3 sp, 4 d c. 1 sp, 4 d c, 5 sp, 4 d c. 4 sp, 
10 d c, 5 sp, 13 d c, 2 sp, 7 d c, 12 sp, 
4 d c, ch 11, turn. 
27th Row—4 d c, 5 sp, 7 d c, 5 sp, 13 
d c. 2 sp, 7 d c, 1 sp, 16 d c, 1 sp, 7 d c, 
2 sp, 4 d c, 3 sp, 4 d c, 2 sp, 25 d c, 5 sp, 
4 d c. 
2Sth Row'—4 d c, 6 sp. 22 d c, 1 sp, 
d c. 7 sp, 4 d c, 2 sp, 16 d c. 5 sp,. 13 
c. 4 sp. 13 d c, 5 sp. 4 d c, eh 11, turn. 
29th Row—4 d c. 6 sp. 13 d c. 1 sp. 
10 d c, 1 sp, 7 d c. 1 sp, 10 d c. 2 sp. 16 
d c, 2 sp, 10 d e, 7 sp. 4 d c, 5 sp. 13 d c, 
4 sp, 4 d c. 
30tli Row—4 d c, 4 sp. 19 d c. 3 sp, 16 
d c, 3 sp. 13 d c. 1 sp. 10 d c. 2 sp, 16 d c, 
2 sp. l6 d c, 1 sp, 7 d c, 2 sp, 7 d c, 4 sp, 
4 d c, ch 11. turn. 
31st Row—4 d c. 4 sp. 13 d c, 4 sp, 16 
d c, 2 sp. 16 d c, 7 sp, 4 d c, 1 sp, 4 d c, 
2 sp, 10 d c, 4 sp. 22 d c, 5'sp. 4 d c. 
32nd Row—4 d c. 8 sp. 4 d c, 3 sp, 4 
d c, 1 sp, 19 d c, 1 sp. 4 d c, 2 sp, 10 d c, 
4 
d 
1 sp. 
d c, 2 sp. 7 d c, 15 sp, 16 d c, 5 sp, 10 d c, 
11 sp. 4 d c, eh 5, turn. 
43rd Row'—4 d c, 19 sp. 10 d c, 27 sp, 
4 d c. 
44th Row—4 d c, 47 sp, 4 d c. 
MRS. ELAVXN CHASE. 
Bologna Sausage 
We would like to know how' bologna 
sausage is made and cured. ii. a. g. 
The follow'ing formula for bologna is 
given in “Farm Meats,” by Prof. M. D. 
Helser of Iow r a State College: Use fresh 
meat, about half lean beef and half lean 
pork. For every 50 lbs. of meat use 1 lb. 
salt, 2 oz. pepper, *4 oz. nutmeg and 
about one gallon of water. One-half 
ounce of finely ground coriander is an im¬ 
provement. Grind very fine, and mix 
with seasoning and water. Mix very 
thoroughly, and stuff into beef rounds. 
Tie each end of the rings. Each ring 
should weigh about 1 lb. Smoke about 
two hours, and cook 30 minutes, or until 
they float, in water not over 160 degrees. 
If the water is too hot the casings may 
burst. Rinse in hot water to clean off 
any grease. 
d c, 1 sp, 16 d c. 2 sp. 16 d c, 1 sp, 
7 d c. 1 sp. 13 d c, 5 sp, 4 d c, ch 11. turn. 
33rd Row—4 d c, 7 sp. 7 d c. 1 sp, 13 
d c, 1 sp. 10 d c. 1 sp. 7 d c. 1 sp. 10 d c, 
1 sp. 13 d c, 4 sp. 7 (1 c. 1 sp, 16 d c. 2 sp. 
4 d e. 2 sp. 16 d c. 5 sp. 4 d c. chain. 
34th Row—1 d c, 3 sp, 16 d c. 3 sp, 
10 d c, 2 sp. 10 d c, 3 sp. 4 d c. 4 sp. 13 
Cold-weather Comfort 
A knitted wool underblouse is the most 
desirable novelty in the way of clothing 
that we have met with in a blue moon. 
I have just made two, of medium-weight, 
light-colored yarn—a left-over from war 
work. One has a w'hite saxony yoke, 
Y-neck back and front, and no sleeves; 
the other has a high neck in the back 
and knit-in elbow’ slheves. Both are slip¬ 
overs, coming just below the waistline. 
For medium size, cast on 60 stitches and 
knit 3, purl 3 for an inch or two; the 
neck and arm-holes are readily adapted 
from a sweater pattern, or shaped by eye. 
The beauty of this garment is that it 
makes it possible to w’ear a w r ash dress 
with comfort on a 10-below-zero morn¬ 
ing wfith no clumsy sweater or jacket to 
impede one’s movements and catch the 
grease spots. It is light, clinging, delight¬ 
fully cosy and can be washed in a jiffy. 
And we all know that cotton dresses are 
best in the kitchen ! r. f. d. 
Keeping Tenderloin Fresh 
Have the meat dry, cut in 5% in. 
pieces; put in glass quart jars just one 
piece, hold in center, pour lard around it 
and cover well on top. The lard should 
be only softened to the consistency of a 
porridge, just that it runs, and hardens 
quickly. But rubber ring on and seal. 
Keep in an even temperature rather cool, 
but not that it freezes. When taken out, 
it will still have the fresh sw'eet taste and 
better than when cut in pieces and salted 
and covered with lard, or fried and canned. 
As I have a great number of glass jars 
that just have a little piece out of the top 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2031 
2039. Dress hav¬ 
ing blouse with vest 
front and revers 
joined to a gath¬ 
ered skirt; one- 
piece back; long fit¬ 
ted or bell sleeves; 
for ladies and miss¬ 
es. Sizes 34, 36, 
38, 40, and 42 in. 
bust. Size 38 re- 
tiuires 2*4 yds. of 
54 in. material. 20 
cents. 
2 031. Children’s 
bloomer dress, with 
shoulder and under¬ 
arm opening and 
three-quarter length 
sleeves. Bloomers 
joined to knee band. 
Sizes 2, 4 and 6 
years. Size 4 years 
requires 2% yds. of 
36-in. material. 20 
cents. 
2 0 3 7. Slip - on 
blouse having panel 
front and back ex¬ 
tending to form a 
crushed girdle ef¬ 
fect; drop-shoulder 
side section with 
arm band or long 
sleevgs. For ladies 
and misses. Sizes 
34, 36, 38, 40 and 
42 in. bust. Size 38 
requires 2% yds of 
36-in. material. 20 
cents. 
18 9 6. Slip - on 
bungalow apron, 
with or without 
sash and patch 
pockets; for ladies 
and misses. Sizes 
36, 40 and 44 in. 
bust. Size 36 is 
suitable for 34 anil 
36; Size 40 for 38 
and 40; Size 44 for 
42 and 44. 20 cents. 
from careless opening, I use the best ones 
of these imperfect jars for this purpose, 
as when the lard covers the meat over an 
inch on top and the jar is sealed, it will 
keep well. Care must be taken that the 
meat in the jars does not freeze; wfithout 
this it will be perfect. m. u. 
Tested Desserts 
Anna’s Suet Pudding.—One cup brown 
sugar, one cup grated carrots, raw’, one 
cup potatoes raw, grated, one cup suet 
chopped fine, one-half teaspoon nutmeg, 
one teaspoon cinnamon, one teaspoon 
vanilla, one cup raisins, one-half cup 
milk, 1% cups flour, one-half teaspoon 
soda. Steam three hours. 
A Wonderful Budding Sauce.—Whites 
of two eggs, beaten stiff, add one-half cup 
sugar, a little at a time, constantly beat¬ 
ing. Then add one large cooking spoon 
of melted butter, a little at a time, still 
beating. Then add one-half cup of heavy 
cream, beating until the last is added, and 
then for luck just beat a little more. Fine 
for any kind of hot pudding. 
Orange Sherbet.—Three lemons, wash 
and grate rind and scald in one pint of 
boiling water. Use some of the orange 
rind also. Juice of six oranges and three 
lemons, two teaspoons vanilla and plenty 
of sugar. Add to the water, and when 
cold add one pint of cream, whipped stiff, 
and freeze at once. anna r. baines. 
