1220 
The RURAL NEW-YORKER 
September 20, 1924 
7 he 
Greatest Range 
Improvement 
of a 
Generation 
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Baby Loves 
A Bath With 
Cuticura 
Soan 
Canning Meat 
I do not care to can a small amount of 
meat at a time, as it requires such a 
large amount of fuel. I find it easier and 
cheaper to can nearly a whole quarter of 
beef. Scrub the wash boiler and cook it 
in that, adding to a boiler two-thirds full 
of meat one quart of sliced onions, two 
quarts sliced carrots and one quart sliced 
turnips and one cup salt. More than 
cover the contents with water, cover and 
cook until the meat can be easily removed 
from the bones. 
While the meat is cooking I get the 
jars and jar rings sterilized and tested. 
When the meat is cooked it can be al¬ 
lowed to cool enough to be easily handled. 
Fill the cans lightly with the meat, do 
not press down, then fill to within one 
inch of the top with the liquid. When all 
the meat is in the jars I estimate about 
how many jars of liquid I have left, and 
in each jar I put one cup peeled and diced 
potatoes, and fill up the jars with the 
liquid. I usually have about 10 jars of 
the potatoes and liquid and 12 cans of 
meat. I put them all in my washtub, as 
my boiler is not large enough. I have a 
slat rack for the bottom. Let them stand 
with covers adjusted until morning, and 
after breakfast is out of the way I put 
the tub on the stove and fill with cold 
water to a depth of one inch above the 
tops of the cans. Boil for two hours 
after the water commences to boil. 
The tub should be covered closely and 
keep the water over the tops of the cans 
by adding a quart or twq of hot water at 
a time. If there is no other way to heat 
the extra water I put what I need in the 
teakettle and set on top of the tub. 
I prefer the Mason jars for cold pack 
canning; these covers I screw uutil they 
catch, then turn a quarter of a round 
back, as covers need to be loose to re¬ 
lease the pressure inside the can. I use 
only new and best grade jar rings. When 
tightening the Mason jars after processing 
do not screw too tight; the rubber ring 
is soft from the prolonged heat and the 
edge of the cover will cut into them. Just 
turn until tight, the rubber being so hot 
it will stick close to the cover, and when 
you open the cans they will have to be 
inverted in a pan of hot water for sev¬ 
eral minutes before you can turn them. 
When I use the glass-top cans I only 
adjust the tops and clamps, but do not 
snap them down. 
When the meat has cooked a sufficient 
length of time, let the fire die down a lit¬ 
tle and remove the cover to cool the con¬ 
tents about 15 minutes. Bring your kitch¬ 
en table close to the stove, and no matter 
what the covering to the table is, cover 
again with several thicknesses of news¬ 
paper. Exclude all drafts. It is easier to 
remove the jars from the bath if some of 
the water is dipped out. I use a long- 
handled skimmer to reach down under¬ 
neath the jars to raise them enough so I 
can grasp them firmly. The work should 
be done quickly, and a little assistance 
at this stage of the work is advisable. As 
I place them on the table I have some¬ 
one tighten the covers. The removing of 
the hot jars from the processing hath is 
to me the most difficult part of the job, 
as care must be taken that none tip over. 
Of course if one wishes, more vege¬ 
tables and potatoes may be added to the 
broth. My object in adding the potatoes 
is twofold'. I have a nice stew all ready 
to heat, if I have unexpected company, 
and I have time in the Winter to peel 
small potatoes that would otherwise be 
wasted, and then, potatoes are expensive 
in the early Summer. 
I also make a little dried beef. I cut 
the nice lean meat into two or three 
pieces weighing 2 or 3 lbs. each, and 
pickle them for 10 days, then smoke 
them just as I do my pork. Then I wrap 
them in brown paper ; glue, not paste, all 
edges down, hang by a stout string in 
the barrel in which they were smoked it 
you have no smokehouse. Put the ban el 
in a cool, dark place ; see that the barrel 
sits firmly on the floor, and that there are 
no holes for the mice to enter. Insects 
do not like the smell of the smoky bar¬ 
rel, and do not disturb the meat. _ I keep 
hams this way until August. This dried 
beef will not be bright colored like the 
commercial dried beef, nor as tender, hut 
it is nice 
for a change. 
FLORE STCE IIADLEY. 
Pickled Sweet Apples 
Here is a very good way to use sweet 
apples. Make sweet pickles of them. 
Take out the blossom ends and pare if 
large apples are used; if small ones, 
leave the skins and stem to 1 Cook until 
tender in the following: One quart vine¬ 
gar. 3 or 4 lbs. brown sugar or part 
granulated and part maple; one large 
tablespoon each cloves, cinnamon and 
allspice, tied in a cloth. Use more sugar 
if liked very rich. When tender pack in 
jars and cover with liquid in which they 
were cooked. These will keep if not 
sealed air-tight. hazel grant. 
Duck Lace 
First row. — Make a chain of 50 
stitches. 
Second row.—A tr in 3d stitch from 
hook, a tr. in next stitch, 13 spaces with 
two chains, between chain 1. skip 1 stitch 
of chain, 3 tr. in next st., chain 2, treble 
in same stitch, skip 1, st in chain, 3 tr. 
in next chain, 2 treble in same. 
Third row.—Chain 3, 3 tr. in chain 2 
of previous row. chain 2, 1 tr. in same, 
treble in treble (this is the bottom of 
every row), 6 sp., 4 tr., 6 sp.,_ 1 tr., chain 
3, turn. 
Fourth row.—Six sp., 7 tr., 5 sp.. 3 
tr., chain 2, 3 tr. in next chain 2 (for 
the bottom.) 
Fifth row.—Four sp., 10 tr., G sp., 
treble in treble twice. 
Sixth row.—Six sp.. 13 tr., 1 sp., 4 tr., 
1 sp., bottom as before. 
Seventh row.—One sp., 19 tr., 6 sp., 
2 tr. in 2 tr., chain 3, turn 
Eighth row.—Six sp., 13 tr., 1 sp., 4 
tr., 1 sp., through the bottom as before. 
|i * * f v f-y 
m%> ; ' :: -' C: # 
lllpllllilllfi 
fep* 
:,w * x > A > ^ (’ V 
Mi, K- « z V-X, 
Crocheted Duck Lace 
Ninth row.—Three sp., 13 tr., 6 sp., tr. 
in tr. chain 3. turn. 
Tenth row.—Two sp., 10 tr., 1 sp., 13 
tr., 1 sp.. 4 tr., 1 sp., bottom. 
Eleventh row.—One sp., 19 tr., 1 sp., 
4 tr., 1 sp., 4 tr., 2 sp., tr. in tr. 2 times. 
Twelfth row r .— (Chain 3 for top), 3 
sp., 4 tr., 16 tr., 3 sp., bottom. 
Thirteenth row’.—Four sp., 10 tr., 2 
sp.. 4 tr., 3 sp. 4 2 tr. in 2 tr., 3 chain, 
turn. 
Fourteenth row.—Three sp.. 4 tr., 9 
sp., bottom as before, mrs. m. m. gunk. 
Tennessee Notes 
'While cool nights are a relief after 
such hot, sweltering weather, one be¬ 
gins to look ahead and make arrange¬ 
ments for zero nights and days. No 
doubt millions are like myself, altering, 
letting down, taking up. splicing, and 
patching, and I find the sewing machine 
the best of friends, as w’ell as a safety 
razor blade for ripping. 
First in mending, the boys have 
reached the age where conspicuous 
patches don’t set well, and for the first 
smaller rents in coats and pants the 
jacket is sacrificed. Everyday shirts and 
sometimes Sunday ones are made at 
home; pieces of the goods washed, 
boiled and hung in the air a few’ days 
color or fade to match the garment, but 
I usually make twfKvof a color, and the 
two combined will last a while. 
Stockings are more often patched than 
darned, and then refooted if worth the 
trouble. Women’s discarded coats make 
over w’ell in suits for small boys, and the 
lighter weights into school dresses for 
girls, yet many people let them hang 
around until moth-eaten. 
I have worked over tw r o navy blouses 
for school wear for Thelma, and have in 
view two skirts from a couple of pairs 
of navy' trousers. They are good cloth 
and why let them lie around here to 
harbor moths? 
The best parts of tw r o silk shirts 
made two little boys’ cute blouses, and 
some old pongee waists worked up to ad¬ 
vantage in the same way. A w’ide white 
check skirt made a nice Sunday shirt, 
and one that w r ill wear well too. 
Rug making calls for much dyeing, and 
old faded dresses are helped wonderfully 
by a dye bath. A comfort top is under 
w’ay of pieces too thick to work up in 
rugs. When finished it is to be lined 
w’ith a cotton blanket, padded with cotton 
and tied with yarn. I have just finished 
sewing together, after stitching on ma¬ 
chine, a comfort top, pieced on squares 
of paper, crazy fashion. A comfort that 
is a bit dilapidated has been w r ell washed, 
so with a domestic lining colored dark 
blue and interlined with worn comfort 
and one layer of soft home-grown and 
home-batted cotton, the pieced top added 
and tacked with heavy cotton thread, I 
shall have an extra heavy cover at a 
small cost. No, I am not going to bat 
the cotton ; I can. but I am a bit slow, 
and one of my good neighbors has prom¬ 
ised to come when I get my lining framed 
and bat for me. Nothing like good 
friends, is there? I think not, anyway. 
To lengthen dress waists two rows of 
flat braid for woolen dresses hide the 
seams or piecings. and insertion answers 
the purpose in light dresses. A small in¬ 
set or gusset at the seam behind in 
breeches helps wonderfully to enlarge the 
waist line. One can manage and con¬ 
trive many ways wifh cloth, but shoes 
mean digging down in your pocket-book, 
or scraping the poultry off the roost to 
purchase. But even their wearing qual¬ 
ities can he prolonged by reasonablel care, 
though children are very careless. The 
first rips attended to before the shoe 
loses its shape will not be so hard to 
keep sewed. A bit of leather to lift up 
the run-down heel or side used in time 
keeps the shoe in shape, as well as oil 
to keep the leather pliable and soft. After 
all it’s the little things that count. 
MRS. D. B. V. 
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BY 
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For sale by 
THE 
RURAL NEW-YORKER 
O O O Ilf. .1 O AtL M A Sir V A**b 
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