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The  RURAL  NEW-YORKER 
|  WOMAN  AND  HOME 
From  Day  to  Day 
Fern  Seed 
Last  year  I  found  some  fern  seed  be¬ 
neath  a  twisted  oak 
And  in  my  tiny  garden  I  sowed  it  for  a 
joke, 
And  now  the  place  is  haunted  by  scores 
of  little  folk. 
Between  the  purple  twilight  and  rose  of 
breaking  day 
A  flock  of  airy  fairies  in  rainbow  colors 
gay 
And  elves  in  flowery  doublets  among  the 
blossoms  stray. 
From  leafy  boughs  and  hedges  a  million 
pixies  lean 
In  caps  with  slender  feathers  and  silken 
jackets  green, 
While  gnomes  come  pushing  upward  the 
clods  of  earth  between. 
The  scene  is  all  a-twinkle  beneath  the 
pearly  moon 
With  spangled  wings  and  mantles  and 
minute  jeweled  s'hoon, 
Tripping  a  fairy  hornpipe  or  waltz  or 
rigadoon. 
At  sunrise  in  my  garden  I  walk  in  rain 
or  shine, 
Delicious  incense  breathing  from  growing 
plant  and  vine, 
And  just  like  other  gardens  appears  this 
one  of  mine. 
But  I  believe  in  fairies — brown  shoots 
and  bulbs,  behold  ! 
Like  hooded  gnomes  are  peeping  above  the 
dusky  mold — 
The  velvet  of  the  pansies  is  spangled, 
too,  with  gold. 
I  spy  in  every  dewdrop  a  fairy’s  silver 
shoe, 
A  face  of  elfin  beauty  in  every  bud  I 
View, 
A  pixie’s  cap  and  jacket  in  every  leaflet 
hew. 
I  found  some  magic  fern  seed  lost  from  a 
witch’s  poke 
Of  evening  mist  and  moonshine,  and 
sowed  it  for  a  joke. 
And  now  all  night  my  garden  is  full  of 
little  folk. 
•  — MI  NX  A  IRVING 
in  New  York  Herald. 
* 
Some  years  ago  we  recorded  cases  of 
serious  poisoning  which  resulted  from 
cooking  rhubarb  leaves  and  serving  them 
as  greens.  A  case  this  Spring  came  un¬ 
der  our  own  observation,  several  persons 
being  affected  by  the  greens,.  Violent 
purging,  nausea  and  general  malaise  were 
the  effects,  varying  in  intensity,  accord¬ 
ing  to  the  patient’s  strength  of  constitu¬ 
tion.  There  were  no  fatal  cases,  but 
some  of  the  victims  were  very  ill,  and 
Avere  slow  in  recovery.  The  poisonous 
property  in  the  leaves  appears  to  be 
oxalic  acid,  but  it  is  quite  probable  that 
it  varies  in  intensity,  as  this  is  the  case 
with  many  vegetable  poisons.  The  stalk 
is  wholesome,  but  causes  similar  distress 
to  some  individuals ;  the  root  is  cathartic. 
The  leaves  should  be  left  alone ;  there  are 
plenty  of  wholesome  'Spring  greens.  The 
London  Gardeners'  Chronicle ,  years  ago, 
recorded  serious,  and  we  think  fatal, 
poisoning  from  rhubarb  greens,  and  gave 
a  strong  warning  against  them.  This 
Avas  contradicted  by  some  correspondents, 
who  claimed  that  the  leaves  were  entirely 
harmless,  but  this  merely  showed  their 
variable  quality.  There  are  a  number  of 
doubtful  plants  which  are  sometimes 
harmless,  and  sometimes,  under  different 
conditions,  quite  dangerous.  We  prefer 
to  keep  on  the  safe  side,  and  abstain  from 
rhubarb  greens. 
* 
Readers  of  the  daily  papers  will  note 
that  big  street  fairs  for  various  charities 
in  and  around  New  York,  often  under 
the  patronage  of  wealthy  and  well-known 
people,  make  a  special  feature  of  a  “Tom¬ 
bola.”  No  doubt  many  have  wondered 
just  what  this  feature  is.  According  to 
■Webster's  Unabridged,  the  word  tombola 
is  Italian,  and  means  a  lottery  or  game 
in  which  each  number  of  a  set  or  series 
on  one  card  must  be  drawn  to  win,  as  in 
lotto.  However,  the  modern  Tombola  is 
a  variant  of  a  package  party,  and  is,  we 
are  told,  a  feature  of  country  fairs  in 
many  parts  of  Europe.  The  purchaser 
buys  a  numbered  ticket,  which  is  called  a 
share,  and  then  receives  a  package  with 
a  corresponding  number.  The  contents 
of  the  package  must  be  worth  at  least 
one-half  the  price  paid  for  the  ticket,  but 
may  be  double  the  value,  or  more.  The 
element  of  chance  enters  here,  of  course, 
but  the  purchaser  knows  the  ticket  can¬ 
not  be  an  entire  loss.  There  is  always  a 
number  of  grand  prizes,  and  as  the  pack¬ 
ages  are  given  in  the  first  place,  it  is  a 
very  profitable  feature.  It  is  usually  a 
favorite  feature  at  any  fair,  and  as  the 
purchaser  of  a  share  always  receives 
something  for  his  money,  it  is  not  open  to 
the  same  objections,  moral  and  legal,  as 
the  all  too  prevalent  selling  of  “chances.” 
Prune  Marmalade 
In  answer  to  the  request  for  a  recipe 
to  make  prune  marmalade  I  will  give  my 
way,  which  is  the  way  it  is  nearly  all 
made  here  in  Oregon.  By  the  way,  Ore¬ 
gon  and  California  is  the  home  of  the 
prune,  nearly  every  family  having  a  few 
fine  prune  trees.  For  the  best  marma¬ 
lade  the  prunes  should  be  carefully  picked 
from  the  tree,  put  in  a  granite  cooker 
and  thoroughly  cooked.  When  cool,  rub 
through  a  coland,er.  add  a  quart  of  soft 
water  to  each  gallon  of  pulp.  Strain 
pulp  through  cheesecloth.  Sweeten  to 
taste  with  granulated  sugar,  put  in  glass 
fruit  jars  and  seal.  Do  not  use  any 
flavoring.  A  very  simple  recipe,  but  tried 
and  good.  mrs.  j.  w.  b. 
Mile-a-Minute  Lace  for  Camisole 
Ch.  45.  1  d.  c.  in  5th  st.  from  hook  ; 
ch.  2 ;  Id.  c.  in  same  place :  ch.  2 ;  Id. 
c.  in  same  place  ;  ch.  2  ;  1  d.  c.  in  same 
place.  This  forms  a  shell.  Skip  5  ch. ; 
ch.  5  (1  d.  e.,  ch.  2,  1  d.  c.)  in  next  st. ; 
skip  5  ch. ;  ch.  5(1  d.  c.,  ch.  2.  1  d.  c.)  in 
next.  Repeat  till  there  are  7  groups  in 
all.  not  counting  the  shell ;  ch.  5  ;  turn. 
2d  Row— 1  sh.  in  2  ch.  of  group  of  (1 
d.  c.,  ch.  2,  1  d.  c. ),  repeat  7  times;  add 
2  ch.,  1  d.  c.,  to  last  shell  in  row.  This 
last  shell  forms  the  beading  and  is  a  little 
fuller  than  the  others :  ch.  5 ;  turn. 
3d  Row — 1  sh.  in  2nd  ch,  of  shell  be¬ 
low  ;  skip  1  ch.  of  2 ;  shell  in  next  2  ch. ; 
ch.  5,  1  gr.  in  center  2  ch.  of  next  shell ; 
repeat  across ;  shell  in  last  shell ;  ch.  5 ; 
turn. 
4th  Row — Same  as  2d  row. 
Mile-a-minute  Crochet  for  Camisole 
5th  Row — Same  as  3d  row. 
This  is  a  very  lacy  pattern,  works  up 
quickly,  is  very  simple,  and  has  the  bead¬ 
ing  attached.  mbs.  elwin  chase. 
Parsnip  Recipes 
Parsnip  Pudding. — 'Grate  one  medium 
sized  parsnip,  add  four  well-beaten  eggs, 
one  cup  of  cream  or  top  milk  and  a  lit- 
May  19,  1923 
tie  butter.  Add  sugar  or  syrup  to  taste. 
Bake  like  a  custard. 
Parsnip  Chowder — ‘Cut  fat  salt  pork 
in  small  pieces ;  there  should  be  one-third 
c-pful.  Put  in  kettle  and  add  one  onion 
finely  chopped ;  stir  until  onion  is 
browned.  Then  add  one  cup  of  raw  po¬ 
tato  cut  in  cubes,  I14  cups  of  parsnips 
cut  in  cubes,  salt  and  pepper.  Add  two 
cups  of  boiling  water  and  cook  vegetables 
until  done.  Then  add  two  cups  of  milk, 
two  tablespoons  of  butter,  one-half  cup  of 
fine  cracker  crumbs  and  two  teaspoons  of 
finely  chopped  parsley. 
Parsnip  Oysters — Grate  three  or  four 
parsnips,  add  two  wrell-beaten  eggs,  one 
cup  of  milk,  three  tablespoons  of  flour, 
two  tablespoons  of  butter.  Season  and 
mix.  Drop  in  spoonfuls  on  a  hot,  greased 
griddle.  Bake  brown  on  both  sides. 
Parsnip  Cakes. — Grate  raw  parsnips 
enough  to  make  one  cup,  add  one  cup  of 
bread  crumbs,  two  well-beaten  eggs,  one 
tablespoon  of  butter.  Season  with  salt 
and  pepper,  moisten  with  milk,  shape 
into  flat  cakes.  Bake  in  the  oven  in  a 
pan  containing  meat  drippings,  basting 
the  cakes  frequently  until  they  are  well 
browned  and  richly  crusted. 
MBS.  W.  W.  L. 
Shrinkage  in  Canning 
I  have  had  the  same  trouble,  which 
finally  caused  me  to  change  my  method. 
I  now  cook  my  vegetable  and  fruits  in  a 
large  granite  kettle,  holding  six  gallons. 
Then,  while  hot,  I  fill  my  cans  and  seal 
them,  set  into  the  steam  pressure  cooker 
and  let  boil  for  30  minutes.  I  never  lose 
a  can  this  way,  and  my  cans  are  always 
full,  thus  economizing  space.  This  is  the 
only  way  you  can  get  cans  full. 
mbs.  j.  w.  B. 
‘Some  books  are  to  be  tasted,  others  to 
be  swallowed,  and  some  few  to  be  chewed 
and  digested. — Francis  Bacon. 
Above:  Arrow  points  to  extra  wide 
space  between  wick  and  outer  tube. 
This  is  an  exclusive  feature  of  the 
Lorain  Burner  and  absolutely  prevents 
wick-sticking. 
Read  the  Lorain 
Guarantee 
BECAUSE  the  short  chimney  oil 
stove  burner  produces  an  intense 
flame  which  strikes  directly  on  the 
bottom  of  the  cooking  utensil,  the 
heat  generated  has,  in  the  past, caused 
the  early  destruction  of  its  vital  part, 
the  inner  combustion  tube. 
This  fault  has  been  completely  elim¬ 
inated  in  the  Lorain  High  Speed  Oil 
Burner  by  making  the  inner  combus¬ 
tion  tube  of  "Vesuvius  Metal”  which 
is  not  affected  by  the  destructive  ac¬ 
tion  of  this  intense  heat. 
Therefore,  American  Stove  Com¬ 
pany  now  gives  the  following  un¬ 
conditional  guarantee  with  each 
Lorain  Oil  Burner: 
BEAD  the 
Lorain  Burner 
GUARANTEE 
LOOK 
for  the 
RED  WHEEL 
Guarantee  ttlulcl 
combustion  tube  of  the  Lorain 
High  Speed  Oil  Burner  burn 
out  within  10  years  from  date 
of  purchase,  replacement  will 
be  made  entirely  free  of 
charge. 
"VOU’LL  like  the  Lorain  High  Speed 
1  Oil  Burner  because  it  has  given  perfect 
satisfaction  in  thousands  of  homes  for  more  than 
ten  years. 
It  gives  a  clean,  odorless,  blue  flame  of  great  intensity. 
This  flame  comes  in  direct  contact  with  the  cooking  utensil. 
There’s  nothing  to  give  trouble,  nothing  to  get  out 
of  order,  nothing  to  wear  out  from  ordinary  usage.  The  most 
vital  part  is  guaranteed  for  ten  years.  Read  the  Guarantee. 
Don’t  buy  an  oil  cook  stove  until  you’ve  seen 
one  of  the  many  famous  makes  equipped  with  Lorain  Burners. 
If  your  nearest  dealer  can’t  supply  you,  write  us  immediately. 
LO,  R  AIN 
HIGH  SPEED 
OIL  BUHNER 
AMERICAN  STOVE  C?OMPANY,  ST.  LOUIS,  MO. 
At  top:  Birds-eye  view  ofwick- 
Stop  which  automatically  stops 
wick  at  correct  lighting  and 
burning  point. 
Important 
Every  oil  cook  stove  equipped 
with  Lorain  High  Speed 
Burners  has  one  interchange¬ 
able  Giant  Chimney  which 
makes  any  standard  Lorain 
Burner  a  Super-heating  Giant 
Burner— an  entirely  new  prin¬ 
ciple  in  oil  cook  stove  con¬ 
struction. 
Additional  Features 
Positive  Wick-Stop  stops  Wick 
at  Correct  Lighting  and  Burn¬ 
ing  Point 
Boil-Overs  ”  Can 't  Reach  Wick 
Wick  Seldom  Requires 
Trimming 
The  Wick  Won’t  Stick 
Easy  to  Re-  Wick 
Many  famous  makes  of  Oil 
Cook  Stoves  are  now  equip¬ 
ped  with  the  Lorain  High 
Speed  Burner,  including 
DANGLER — Dangler  Stove  Co, 
Div.,  Cleveland,  Ohio 
DIRECT  ACTION — National  Stove 
Co.  Div.,  Lorain,  Ohio 
QUICK  MEAL— Quick  Meal  Stove 
Co.  Div.,  St.  Louis,  Mo. 
NEW  PROCESS — New  Process 
Stove  Co.  Div.,  Cleveland,  Ohio 
CLARK  JEWEL-George  M.  Clark 
61  Co.  Div.,  Chicago.  Ill. 
Sole  Manufacturers  of  Gas  Ranges  Equipped  zvith  the  Lorain  Oven  Heat  Regulator 
World’s  Largest  Manufacturers  of  Cooking  Appliances 
