1096 
WOMAN AND HOME 
From Day to Day 
Why Fear? 
When some time we have laid aside this 
clay, 
This mortal self, and dust returns again 
To earth; will life’s meaning then be 
plain; 
Does man, in earth, but build, from day 
to day 
A surer path for all eternity? 
And must we climb o’er jagged rocks to 
gain 
The heights, with torn and wounded feet 
in pain? 
Man’s days are few, and man is on his 
way, 
If that be true, and this, the life we 
know, 
Is but a training school for higher good— 
If striving for the nobler deeds, we grow 
In semblance of Diviner truth; why 
should 
We murmur or complain; why fear to 
throw 
Aside the shell and forward move with 
God? 
—Milan Eleroy Hawkins. 
* 
There has been much in the news¬ 
papers lately regarding a possibility that 
censorship would be proposed for the 
radio. Some broadcasters have been ac¬ 
cused of sending out questionable matter, 
and parents are naturally alarmed by 
the possibilities that moral dangers may 
approach young people from the sur¬ 
rounding air. It is quite possible that, 
in time, a certain supervision must be es¬ 
tablished over the radio, as over the 
printed word, but far-seeing persons real¬ 
ize that strict censorship might mean a 
control of thought and knowledge, dan¬ 
gerous, in some emergencies, to our na¬ 
tional life. This is a case where radio 
listeners have the power to “do it them¬ 
selves” ; they can always shut off trivial, 
stupid or undesirable things, and they 
can write to the broadcasters and tell 
them why they object to certain features. 
Even more important, they can train the 
minds of their children to better things— 
not by prohibiting them from listening, 
but by showing them the grounds of their 
objections. We cannot keep young peo¬ 
ple from meeting with debasing influences 
and temptations, but we can train them 
in correct principles and straight think 
ing, and provide sufficient armor against 
their moral enemies. We must remember 
that the pleasure and instruction pro¬ 
vided by the radio are far greater than 
the detrimental things that may creep in 
through frivolity or greed. 
Do not forget a stock of dried herbs for 
use next Winter. Of course the farm 
garden should offer thyme, parsley, sage, 
savory and mint, for they are easily 
grown, and quite pretty enough to find a 
place in the flower garden. Sprigs should 
be picked before they are in flower and 
fully dried, after which the leaves are 
picked from the stems, and put in closed 
boxes or jars. These herbs may be dried 
in a warming oven, or over the range, or 
they may be hung out in the air in a net¬ 
ting bag. Fresh green parsley, quickly 
dried, preserves its color and flavor so 
well that it is almost like the freshly 
gathered leaf when chopped and added to 
creamed potatoes or similar dishes. Dried 
celery leaves will also be found very use¬ 
ful for flavoring when fresh celery is not 
at hand. 
Relishes from Oregon 
Tomato Catsup (small quantity).— 
Two quarts tomatoes boiled and strained, 
two tablespoons salt, two cups vinegar, 
two-thirds cup sugar, one teaspoon cay¬ 
enne pepper. Add the salt to the to¬ 
matoes, then the vinegar, sugar and pep¬ 
per. Boil until te thick, being very 
careful not to burn. Pour into hot jars 
or bottles and seal. If bottled, dip the 
tops in ot paraffin. 
Green Pepper and Raisin Pickles. — 
Three quarts green peppers, three red 
peppers, one quart ripe tomatoes, six me¬ 
dium sized onions, one-half cup salt, 1^4 
lbs. sugar, one cup raisins, two teaspoons 
pepper, one-half teaspoon mustard, three 
pints vinegar. Chop the peppers, ripe 
tomatoes and onions until fine, add the 
salt and let stand over night. Drain 
carefully and add other ingredients. Cook 
slowly i y<i hours. Put in glass jars and 
seal. 
Raw Chili Sauce.—Twelve large, ripe 
tomatoes; peel and chop three or four 
stalks of celery, one cup mustard seed, 
The RURAL NEW-YORKER 
August 16, 1924 
one cup brown sugar, one-half cup salt, 
two teaspoons white pepper, one tea¬ 
spoon each of mace and cinnamon, a lit¬ 
tle less of cloves, one quart vinegar. Mix 
well and bottle. This makes about four 
quarts. 
Prune Cons rve.—Stone and chop 
prunes (you can use any kind of plum). 
To each quart, after they are chopped, 
add two cups of chopped and seeded 
raisins, six rather sour oranges, chopped 
fine, with some of the rind grated in, 
five cups of sugar. Cook slowly until 
thick. The oranges will furnish sufficient 
juice. Finely chopped nuts added a few 
mim.tes before removing improves the 
flavor. 
Mustard Pickles, Oregon Way.—Peel 
large cucumbers, cut smaller ones in 
halves, or leave them whole if very small. 
The Rural Patterns 
In ordering always give number of pattern 
and aize desired, sending price with order 
1957 
1957. Boy’s box- 
plaited suit, with 
yoke, long or short 
sleeves, and with 
straight side - closing 
trousers. Sizes 4, 6 
and 8 years. Size 6 
years requires 2% 
yds. of 36-in. mate¬ 
rial. 20 cents. 
£089 
2089. Press, con¬ 
sisting of kimono- 
sleeve blouse, with 
or without panel 
front, and full shir¬ 
red skirt, joined to a 
wide, low waistband; 
for ladies and miss¬ 
es. Sizes 34, 36, 38, 
40 and 42 in. bust. 
Size 38 requires 3% 
yds. 40-in. material. 
20 cents. 
2091. Misses’ slip- 
on dress, having 
short kimono sleeves 
with long sleeve ex¬ 
tension and slightly 
gathered' at neck. 
Sizes 16, 18 and 20 
years. Size 18 years 
requires 3% yds. 36 
to 40-in. material. 
20 cents. 
2060. Girls’ one- 
piece dress, having 
front closing; invert¬ 
ed plait in center 
back and with long 
or short sleeves. 
Sizes 6, 8, 10 and 12 
years. Size 10 years 
requires 2V 2 yds. 32- 
in. material, with % 
yd. contrast for 
trimming. 20 cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Book, 35 cents. 
Allow them to lie in salted water with 
sliced tomatoes over night. The cabbage 
need not necessarily be salted. Peel and 
slice the onions, put in separate dish of 
salt water. Next morning drain, combine 
the vegetables and cook with one-fourth 
cup mixed spices, two cups vinegar, one 
of water and (ne of brown sugar (for 
three quarts pickle). Cook for one hour. 
Stir with water until smooth two table¬ 
spoons flour and two of mustard. Stir 
into the hot vinegar and cook 20 minutes 
longer. Put in jars and seal while hot. 
MRS. J. W. R. 
Pear Conserve 
We are very fond of the following, and 
it is so easy to make; Four pounds pears 
(weigh after skins and cores are re¬ 
moved), 4 lbs. sugar, 1 lb. seedless rai¬ 
sins, one lemon, two oranges, one cup of 
English walnut meats. Remove seeds 
from lemons and oranges, then put them, 
skins and all, through food chopper, using 
coarse knife. If pears are hard, put 
them through chopper, too; if soft, cut 
and let stand one hour, with sugar; chop 
nuts. Mix everything together and cook 
until thick; put in jelly glasses and 
cover with paraffin. This makes an ex¬ 
cellent cake filling, as well as a spread 
for bread. By using plums instead of 
pears you get a good tart conserve. 
M. S. M. 
Housekeeper on House 
Building 
If I were going to plan a new house I 
know that I should have to obtain expert 
advice in nearly all details. However, 
there would be just a few things I would 
insist upon. In driving by two new houses 
I was impressed by the two details I 
would avoid. The first is a great barn¬ 
like structure, roomy, and as I happen to 
know, well planned inside, but oh so plain 
as to exterior! A bay window or sun 
parlor or fancy peak would have helped 
the outside appearance so much, or a 
better planned porch. 
The other house is built so the living- 
room overlooks the barnyard, and the 
kitchen is farthest from the barn, and 
what seems worst of all, several steps 
must be climbed every time you enter that 
rear door. I should hate to carry the 
water, milk, swill, etc., over those, steps, 
and I can vision the callers sitting on 
the front piazza enjoying seeing much of 
the chore work being done back and forth 
in front of them. 
If it were a possibility, I would want 
my kitchen door in view of and nearest 
the barn. My back door would have a 
small glass in it. not half size, where I 
could watch the barnyard if need be, and 
see the men at their chores or barn work, 
and could call them mealtime without 
hunting them up. 
I would insist, if it could be possible, 
for my kitchen to be on the west side 
of the house, my panrty north of it, 
preferably on the northwest corner, with 
both a north and west window, and my 
parlor and front porch on the east. I 
have lived in a house arranged so, and 
it was delightful in Summer to work in 
the cool of the house, and by afternoon 
the front part of the house cool and the 
stoop pleasant by noon till bedtime. That 
pantry always remained cool, too, and 
was airy enough in Summer that we 
scarcely ever kept food in the cellar. I 
liked the kitchen arrangement just as well 
in Winter, for the west porch could be 
arranged to protect us from the wintry 
blasts, and it always was cheerful. The 
kitchen that faces south is apt to be too 
well shaded with a porch, and a north 
door in Winter seems to me abominable. 
I like the woodbox set against the wall 
with a small door over it, just large 
enough to be filled from outside. This 
saves much opening of doors, tracking in 
and loose dirt. 
In making my plans I would see to it 
that the rooms opened to heat easily, but 
that the doors were not so direct that the 
whole room could be seen at a glance, for 
too few of us housekeepers are able to 
keep all the rooms in order all the time. 
Plenty of windows, for I should not ex¬ 
pect to own such beautiful carpets that 
I should fear the sunlight would spoil 
them. I certainly like the sunlight, and 
the windows would be set in high enough, 
at least two feet, so baby hands wouldn’t 
break them, chair backs, etc., and the 
sills would be deep for plants, sewing 
utensils or my books. I wouldn’t expect 
to keep them cluttered, but I do like them. 
I don’t especially care for a bay window; 
I would much prefer a sun parlor, but I 
would plan it pretty carefully first. 
I always feel sorry for the housewife 
who has to tramp ’way across a big room 
to her pantry and cellar door, but a com¬ 
paratively new house in this section has 
these errors built in. 
I think where there is plenty of room 
it is ideal to arrange that the dining-room 
be placed at one side of the kitchen, and 
also be accessible to the sitting-room. 
When arranged tliusly the whole meal 
can be ready to serve without the guests 
being in the way, and then the dining¬ 
room open and the kitchen door closed 
hides a possibly untidy if clean kitchen, 
and no unnecessary tramping of feet ii 
dining-room. My dining-room would be 
small, though large enough to accommo¬ 
date the extension table at its best, and 
the sideboard. I should expect that to ac¬ 
commodate the best dishes, towels and 
table linen, silver and' fancy glassware. 
I should want absolutely nothing else in 
this room but a fern, paper rack and 
chairs. 
My porch would be large, and I should 
plan it with view of hanging the wash¬ 
ing there in Winter, and setting the table 
there in Summer, but I would try not to 
have it darken too many windows. I 
would hope very much to have the water 
installed and would expect to, sooner or 
later, but I would plan a little about that 
as I built, and would insist on a sink 
with a proper drain. I would plan at 
least one window with the view of the 
road each way; it helps to know when 
the mailman passes, or when the expected 
one is in sight, or the men coming for 
dinner. Never would I consider an open 
stairway and I would insist on a bedroom 
or two downstairs, for if one doesn’t care 
to use it, in case of illness it saves much 
unnecessary exhaustion of climbing stairs. 
I should love plenty of small closets 
that were arranged so light could shine in 
them some portion of the day, and I 
wouldn’t care for my ceilings too high. 
One of my neighbors has a home with 
beautiful high ceilings, but she has to 
hire a professional for all that extra 
painting and papering; a 7% ft. ceiling 
is plenty high and it takes less fuel to 
heat such rooms. 
A luxury would be a sewing-room; lots 
could be done in one 8 x 10 ft. room, but 
ttUMNIMB WATER IN HOME AND 
+ i£ you. liVe 
near a Creek. 
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Smyth-Despard Co. 
796-804 Broad St., UTICA, N. Y. 
Plumbing-Pipe-Flttin^t 
Wholesale prices 
The New Ingersoll 
Made to sell at $2.00f 
NOW 51.75 
The Greatest Bargain 
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Men’s khaki cloth shirts* of finest quality and 
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INTERNATIONAL COMM. HOUSE 
Dept. B 310 433 Broadway New York, N. Y. 
ALL WOOL YARN F0I1S * LE ' Fr0,n manufacturer. 
U. A. BARTLETT 
i S2 P 
1IA 
HMONY, MAINE 
Buy a farm near the Nation’s Capital and enjoy 
the advantages of ownership of high-powered but 
low-priced land within easy access of the most 
interesting city in the U.' S. 
Send for interesting free booklet, explaining why 
Southern Maryland offers the greatest advantages 
and opportunities to the ambitions farmer. 
Southern Maryland Immigration Commission 
Maryland Bldg. College Park. Md. 
F ARMS-Sunny Southern Jersey 
Many bargains. Catalog JUST OUT. COPY 
FREE. Stocked and equipped. Some require 
only $500 cash. Income producing homes. 
D. M. JOSEPH 549, 18—Landis Ave. Vineland. N. J. 
FARMS 
boardinghouses, country residences 
and hotels for sale. Exceptional 
bargains. Write me your wants be¬ 
fore buying property elsewhere. 
JOHN 1IUYCK, Oak Hill. N.Y. 
FREE—INSIDE FACTS About WELLS 
and the BESTWAY for Cleaning Them 
THE BESTWAY MFG. CO. Aberdeen. Maryland 
iMiiiiiiiii ii ii mm ii i m 111111 ii mu in 11 him: 
•uiiiiiniiili 
iilllllililliS 
| The Farmer | 
| His Own Builder | 
= By H. ARMSTRONG ROBERTS = 
” A practical and handy book of all kinds — 
— of building information from concrete to “ 
Z carpentry. PRICE $1.50 Z 
— For sale by — 
| THE RURAL NEW-YORKER \ 
= 333 West 30th Street, New York = 
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