477 
Owntour Own Hohner 
Do they wait for the men to make the 
music? Never again! Watch those rose¬ 
bud lips luring the heart throbs from 
the sentimental Hohner! 
SWEET-SIXTEEN 
HARMONY 
Hohnersfor girls is the latest fad. You 
can learn to play beautiful music in an 
hour on this monarch of mouth organs. 
Get one for yourself. Ask the dealer 
for the Hohner Free Instruction Book; 
if he is out of them, write “M. Hohner, 
New York” for a copy. Hohner Har¬ 
monicas are sold everywhere—50c up. 
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Indoors or outdoors. Always 
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Lasts a lifetime. Guaranteed. 
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THE AKRON LAMP CO. 
* 7 a iron Street, Akron, O. 
AGENTS! 
MAKE BIG MONEY 
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New plan. Simply accept 
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week. Exclusive territory. 
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FOR INDIGESTION 
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ELL-ANS 
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1\ .TAKES your old kerosene lamps and 
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Live Rtpreeentativee Wanted 
WHITE FLAME LIGHT CO. 
88 Clark Building Grand Raclda. Mich, 
Dent neglect a Cold 
Dangerous sickness often 
starts with a cold. Ward off 
your colds with Musterole 
before pneumonia starts. 
Musterole is a clean, white ointment 
made with oil of mustard. It has all 
the healing properties of the old-fash¬ 
ioned mustard plaster but none of the 
unpleasant features. 
Musterole is not messy to apply and 
does not blister. 
At the first sneeze or sniffle take 
the little white jar of Musterole from 
the bathroom shelf and rub the oint¬ 
ment gently over the congested spot. 
With a tingling warmth it penetrates 
the skin and goes right down to the 
seat of the trouble. 
Rheumatism, tonsillitis, lumbago, 
coughs and colds are all symptoms 
that call for Musterole. 
To Mothers: Musterole is also made 
in milder form for babies and small 
children. AskforChildren’sMusterole. 
35c and 65c jars and tubes; hospital size, $3. 
The Musterole Co., Cleveland, Ohio 
better than a mustard plasteb 
The RURAL NEW-YORKER 
spoons soda, two teaspoons ginger (or 
spices to taste). Stir soft the night be¬ 
fore, or set out until cold before rolling 
out. N. P. H. 
A Rural Teacher on Hot School Lunches 
This is the way we solved our hot lunch 
problem, for problem it was, as some 
wanted it, some “didn’t care,” and some 
mothers refused to furnish. However, all 
the children had their hot dish yesterday, 
as those who were opposed now send oc¬ 
casionally. 
Each child brings his own dish and 
spoon, and every day brings his hot lunch 
in a fruit jar (pint, quart or two-quart, 
depending on number in family). We put 
all jars in a large kettle of water and 
heat about 45 minutes. We have one 
older child and two younger ones as 
“cooks” each day. The committees were 
appointed in the beginning, so everyone 
knows when his or her turn comes. 
The boys, big and little, are cooks, as 
well as the girls, and can wash dishes 
and clean up even better. At recess the 
chief cook for the day (the older member 
of the committee), places all jars in ket¬ 
tle and fills nearly full of water. At 
11:15 he goes to the oil stove and lights 
it. A.t 12 he removes kettle and passes 
hot jars to their owners, helping the lit¬ 
tle ones with theirs. 
The two smaller members of the com¬ 
mittee are meanwhile passing lunch pails, 
dishes, spoons and papers to place on 
their desks. 
When they have finished eating, each 
one cleans his own desk and carries his 
dishes to the dishpan. One of the com¬ 
mittee -washes, one dries, and the third 
carries the dishes to the cupboard, and all 
is finished in a few minutes. 
We take turns in furnishing kerosene 
for the stove. I have 13 children and six 
families. One little girl of five doesn’t 
help. 
I furnished a large kettle, oil stove and 
cupboard. We take turns w T ith dish tow¬ 
els, although I furnish more often than 
the children. One mother sent a large 
spoon, one holders, another a salt and 
pepper shaker. This is all the equip¬ 
ment we have, excepting the dishpan, 
which was also loaned to us. 
The children enjoy it and bring all 
kinds of things, although cocoa and hot 
milk are the stand-bys. Here is a par¬ 
tial list: Potato soup, mashed potatoes, 
noodle soup, tomato soup, tomatoes, beef 
soup, cabbage, beans, onion soup, apple 
sauce, chicken and rice, macaroni, cocoa 
and plain milk. E. T. M. 
My Favorite Recipe for Sauerkraut 
Sauerkraut can easily be made at 
home, and many who grow their own cab¬ 
bage prefer the homemade product to that 
kept by stores. The second grade and 
small heads can be very nicely used for 
making it, and the better ones stored. 
Another good reason for making a home 
supply of this very popular Winter food 
in our district is that not many stores 
carry it in stock. Sauerkraut can be 
made at any time, but the best time to 
make it is in late Fall, just before the 
freezes set in. At this time the heads are 
solid and crisp, and the beauty of making 
it at this time is you can keep it in kegs, 
jars or barrels. You do not have to seal 
it up in jars. After the outside leaves 
have been removed and any decay cut 
away, the heads are rinsed in clear water. 
Use a cabbage cutter or sharp butcher 
knife and cut the cabbage into shreds. 
The heart or core can be used. Put the 
shredded cabbage into the keg or barrel, 
after first sprinkling a liberal amount of 
salt in the bottom of the vessel. Pack a 
layer of the shredded cabbage, say 8 in. 
deep, then a layer of salt, and so on till 
the vessel is within 6 in. of top. Use 1 
lb. of common salt to 40 lbs. of cabbage. 
When the desired amount has been 
packed, or the vessel is nearly full, put 
the cover ou. After the top has been 
smoothed, a clean cloth is spread over 
the top and the board cover placed on top. 
Weight the cover down w’ith cleanly 
washed bricks, or a washed stone. Set 
aside to ferment. 
Depending upon the temperature of the 
room, fermentation will be complete in 
two or three weeks. The storage room 
should not be much below 60° F. Keep 
the brine over the cabbage. Remove all 
scum from surface of brine as soon as it 
forms. Fermentation is complete and the 
kraut ready for use v’hen no gas bubbles 
appear on tapping the sides of the con¬ 
tainer. My kraut, made as above, has 
taken prizes wherever shown. 
MRS. j. w. B. 
The History of an Apron 
About the middle of December, 1920, I 
bought a large black bib apron, rubber¬ 
ized on the right side. It had no more 
beauty than a blackboard, which it re¬ 
sembled, and I did not enjoy wearing it 
as well as I did gingham, but, oh, the 
washing it saved me! It was very easy 
to clean when soiled, and I had few other 
aprons to wash. When hot weather 
came the rubber apron seemed too large 
and a little oppressive, but by that time I 
had accidentally let the upper part of it 
come in contact with a hot wash boiler, 
and this part I cut off, leaving the re¬ 
maining apron about 22 in. long; a good 
length for Summer. I then wore it over 
gingham aprons, when especially needed; 
The Andes 3-Pipe Warm Air Furnace 
is Guaranteed to heat every room in 
your house and gives the most heat 
from the least coal. It has many other 
exclusive advantages. 
Stove, Range or Furnace Catalogs on Request 
Phillips 8c Clark Stove Co., Inc., Geneva, N. Y. 
Manufacturers since 1868 of the famous Andes line of Coal, Gas 
and Combination Ranges and 1-Pipe, 3-Pipe and PipeFurnaces. 
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