1462 
November 22, 1924 
lh* RURAL. NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
Thanksgiving 
As we have gathered in rich harvest from 
Thy fields, 
As we have taken lovely fruits from 
bending trees, 
So gather Thou, O God, Thanksgiving 
from our hearts, 
So take Thou gratitude from those on 
bended knees. 
We sowed Tfoy ground with humble seeds, 
but Thou hast sown 
Our minds with wisdom and our hearts 
w T ith faith and love; 
And if, from such a source, our harvest 
was so fair, 
Oh, how much fairer should Thy har¬ 
vest be above! 
We've seen our tiny seeds yield flower 
and fruit and grain— 
A myriad of blossoms in each garden 
bed; 
Frail petals formed into the apple, pear, 
and plum; 
And sun-filled wheat from which we’ll 
bake our Winter’s bread. 
So mayst Thou see Thy seeds have borne 
Thee beauty, too— 
Delightful songs and poems, pictures 
like glad flowers; 
And kindly thoughts become great deeds, 
like ripened fruit; 
And thankfulness to give Thee cheer in 
quiet hours. 
As we have gathered in rich harvest from 
Thy fields, 
As we have taken lovely fruits from 
bending trees. 
So gather Thou, O God, Thanksgiving 
from our hearts ; 
So take Thou gratitude from those on 
bended knees! 
—Violet Alleyn Storey 
in Good Housekeeping. 
Accommodations for the 
Tourist Trade 
In reply to the woman who wanted to 
know about meals and prices to tourists, 
I wish to say I have taken many. Of 
course there isn’t a fortune in it, but I 
do make a little each time, besides being 
able to be of real service to “strangers 
within our gates.” I charge $1.50 each for 
two or more persons for supper, lodging 
and breakfast, but if only one comes I 
get $2. 
For supper they get potatoes, brown 
and white bread, vegetable salad, some 
cooked vegetable, meat, pickles, sauce, cof¬ 
fee or tea and cake. 
For breakfast, cereal, usually oat flake 
if men, but ladies prefer shredded wheat, 
coffee, eggs, brown and white bread, 
crackers, cookies and fried cakes, and 
fried potatoes if preferred. Sometimes 
ham or bacon is served with eggs, and if 
so, men greatly relish pancakes wfith 
maple syrup. And what a breakfast they 
can eat*! It’s a treat to feed people who 
are appreciative of one’s efforts and are 
far from a hotel or home. Perhaps I do 
not do as others would, but at any rate I 
get a good many calls for accommoda¬ 
tions, and they are all treated as one of 
the family circle. o. c. 
On page 1386 a reader asks advice re¬ 
garding accommodating tourists. Per¬ 
haps I can help a little, as I live in the 
same State, near Glens Falls. V e are 
two women past 50 years, have a place of 
18 acres, 12-room house, with electric 
lighting, on a State road running from 
Vermont to Albany. We are one mile 
from town. We have made a living from 
berries and poultry. The past season ber¬ 
ries were a failure, and we had to try our 
hand at something else, so we put out a 
sign. “Tourists Accommodated. Rooms. 
Meals.” They began coming July 1, until 
September 20. We had tourists, some¬ 
times more than we could find room for, 
other nights none. Our prices were $2 
a double bed and large room, $1 for 
smaller room and single bed. which tour¬ 
ists said was very cheap for the nice 
rooms. We charged 50 cents for break¬ 
fast or supper. 
For breakfast we served fruit, cereal, 
doughnuts, bacon (three slices), two 
eggs, and all the homemade bread and 
creamery butter they wanted; also coffee 
and cream. For supper, cold meat, 
creamed or fried potato, lettuce or tomato 
salad, jelly or fresh berries, especially red 
raspberries, which ive raise, with cake, 
tea or milk, but we found we cannot do 
this again at this price. When you con¬ 
sider people not used to eating homemade 
bread will eat half a loaf, and four peo¬ 
ple will eat half a pound of butter, it 
can’t be done for 50 cents. One man told 
us he ate 11 slices of bread at the farm¬ 
house where he had breakfast. Next year 
I shall govern prices by appetites. For 
instance, some folks'don’t eat much break¬ 
fast, a cup of coffee and slice or two of 
toast; 20 cents is about right for that. 
They eat to live, they say. Others live to 
eat, an*i eat everything in sight, because, 
they say. “We love real farm cooking; 
it’s' so good.” but they are almost all 
willing to pay any price you ask, within 
reason. If they are hungry and you are 
a good cook, they’ll pay. but don’t over¬ 
charge if you expect to do business more 
than one year. 
They come to you because you are 
cheaper than a hotel, so make them feel 
at home. Light up your house; they tell 
us they don’t stop unless a house looks 
clean and well lighted, so light up your 
piazzas, give them the big rockers and 
couch hammock. Let them listen to a 
good band or political speech, or whatever 
you can get good and clear on the radio. 
Give them the freedom of the kitchen. 
Don’t be afraid to trust people. They 
may be as suspicious of you as you are of 
them. We never lost a pin by keeping 
tourists, and our rooms are kept with the 
best of linen towels and all kinds of 
dresser fixings, so don’t be suspicious. 
Men like to get at the kitchen pump and 
sink to w-ash after a long ride, so they 
can splash. Let people see your kitchen. 
If you are clean (as you must be to get 
trade) you’ll be glad to show your nice 
kitchen. You are keeping a home for 
tourists, so make them feel at home. 
Again as to prices. Hereafter we will 
charge 60 cents for regular breakfast or 
supper. If they don’t care for much, not 
very hungry, charge according to what 
they eat, plus a reasonable profit. After 
all, the profit is not made off the food, 
but the beds. Above everything else have 
good clean beds, good soft mattresses and 
springs. Keep dust off the floors. Paint¬ 
ed floors are best to keep clean. A couple 
of small rugs at side of beds will do. 
First, be a good cook. Second, be clean. 
Third, be a good mixer, and you’ll find 
keeping tourists a paying, pleasant ven¬ 
ture. E. S. & II. K. 
A Community Club Repairs 
a Country Church 
In these days we hear often of the de¬ 
cadence of many country churches. Per¬ 
haps there are other communities consid¬ 
ering this problem that will be interested 
in this little story of a country church 
that has been restored to life and useful¬ 
ness by a community club. 
On a hill among a magnificent grove of 
maples, stands a weather-beaten little 
country church overlooking a beautiful 
lake and city, and facing the stately 
buildings of a great university. By its 
side is a little white schoolhou.se, and be¬ 
hind it lies the silent burying ground. 
This chapel was built by subscription in 
1847 and, as is usually the case, there 
was some discussion on the part of the 
promoters. The story is told of one of 
the good deacon^ 1 who differed from the 
others as to the desirability of the site 
and showed his displeasure as long as he 
lived, by driving each Sunday to the 
church in the city, timing his passing of 
the little chapel just as the congregation 
was gathering for worship. 
After the builders of the chapel had 
gone on to a fairer land their children 
continued to worship there, while the 
great granddaughter of the man who gave 
the land played the squeaky old organ. 
Young student volunteer preachers came 
from the city in the valley and as the 
congregation was small they invariably 
mentioned Matthew 20:18 and everyone 
present felt that the precious promise was 
fulfilled. After the meetings the older 
people talked of the crops and the weath¬ 
er, and in Summer the young folks stroll¬ 
ed demurely up and down the paths of 
the well-kept graveyard. In Summer, too, 
ice cream festivals were held, and in 
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