808 
Tht  RURAL  NEW. YORKER 
June  2,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
The  Tapestry  Weavers 
Let  us  take  to  our  hearts  a  lesson — 
No  lesson  can  braver  be — 
From  the  ways  of  the  tapestry  weavers, 
On  the  other  side  of  the  sea. 
Upon  their  heads  the  pattern  hangs, 
They  study  it  with  care, 
The  while  their  fingers  deftly  work. 
Their  eyes  are  fastened  there. 
They  tell  this  curious  thing  besides, 
Of  the  patient  and  plodding  weaver, 
lie  works  on  the  wrong  side  evermore, 
But  works  for  the  right  side  ever. 
It  is  only  when  the  weaving  stops, 
And  the  web  is  loosed  and  turned, 
That  he  sees  his  real  handiwork- — 
That  his  marvelous  skill  is  learned. 
Oh,  the  sight  of  its  delicate  beauty, 
How  it  pays  him  for  all  his  cost, 
No  rarer,  daintier  work  than  his 
Was  ever  done  by  the  frost. 
Then  the  master  brkigeth  him  golden  hire, 
And  giveth  him  praise  as  well ; 
And  how  happy  the  heart  of  the  weaver  is 
No  tongue  but  his  own  can  tell. 
The  years  of  man  are  looms  of  God, 
Let  down  from  the  place  of  the  sun, 
(Wherein  we  are  weaving  always, 
Till  the  mystic  web  is  done, 
Weaving  blindly,  but  weaving  surely, 
Each  for  himself  his  fate, 
We  may  not  see  how  the  right  side  looks, 
We  can  only  weave  and  wait. 
And  when  his  task  is  ended, 
And  the  wreb  is  turned  and  shown, 
He  shall  hear  the  voice  of  the  Master, 
It  shall  say  to  him  “Well  done!” 
And  the  white-winged  angels  of  heaven 
To  bear  him  thence  shall  come  down, 
And  God  for  his  wages  shall  give  him, 
Not  coin,  but  a  golden  crown. 
— ANSON  G.  CHESTER. 
* 
Several  readers  have  asked  how  to 
make  baking  powder  at  home.  The  fol- 
fowing  formula  for  homemade  baking 
powder  is  given  by  Prof.  Henry  Snyder  in 
“Hijman  Foods.”  It  is  said  to  be  a  long- 
keeping  powder :  Cream  of  tartar,  eight 
ounces;  baking  soda,  four  ounces;  corn¬ 
starch,  three  ounces.  For  a  quick-acting 
powder  use  but  one  ounce  of  starch.  The 
materials  should  be  thoroughly  dry.  Mix 
the  soda  and  starch  first  by  shaking  well 
in  a  glass  or  tin  can.  Add  the  cream  of 
tartar  last,  and  shake  again.  Thorough 
mixing  is  essential  to  good  results.  Keep 
in  glass  or  tin  cans,  never  in  paper.  The 
powder  must  be  kept  dry. 
* 
Several  housekeepers  have  asked  us 
for  help  in  planning  the  food  for  an  aver¬ 
age  family  on  the  basis  of  calories  of 
energy  required.  Many  of  the  authorities 
consulted  proved  too  technical  to  be  help¬ 
ful  to  those  not  already  trained  in  die¬ 
tetics,  and  such  inquirers  will  be  inter¬ 
ested  in  Farmers’  Bulletin  No.  1313, 
“Good  Proportions  in  the  Diet,”  issued  by 
the  United  States  Department  of  Agri¬ 
culture.  This  bulletin  computes  food 
needed  by  an  average  family  consisting  of 
two  adults  and  three  children  under  12 
years  old.  Tables  giving  value  of  com¬ 
mon  food  products  in  calories,  and  weekly 
requirements  for  the  family,  will  greatly 
help  in  catering  intelligently.  This  bul¬ 
letin  gives  the  week’s  supply  of  sweets  for 
a  family  of  this  size  as  about  80  hundred- 
calorie  portions,  equal  to  about  4*4  lbs. 
of  sugar.  We  think  that  this  is  less  sugar 
than  the  average  family  uses,  but  some 
of  our  leading  authorities  on  nutrition 
now  deplore  the  excessive  use  of  sugar  in 
the  United  States.  Dr.  Henry  Clapp 
Sherman  of  Columbia  University  asserts 
that  it  would  be  an  improvement  from  a 
dietary  standpoint  if  the  sugar  were  re¬ 
duced  one-half,  and  the  same  amount  of 
energy  obtained  by  increasing  the  amount 
of  other  food  materials.  He  says : 
“Probably  the  most  desirable  of  all 
materials  with  which  to  satisfy  a  desire 
for  sweet-tasting  foods  are  the  fruits, 
several  of  which  contain  from  10  to  15 
per  cent  of  sugar  in  the  fresh  state,  and 
from  50  to  75  per  cent  -when  dried. 
From  a  gastronomic  point  of  view  it 
is  would  seem  also  that  in  the  American 
cuisine  sugar  is  used  with  too  many  kinds 
of  food,  with  a  consequent  loss  of  variety 
and  piquancy  of  flavor  in  the  different 
dishes.  The  nutty  flavor  of  grains  and 
the  natural  taste  of  mild  fruits  often  are 
concealed  by  the  addition  of  large  quan¬ 
tities  of  sugar.” 
* 
The  following  white  cake  is  very  good 
with  ice  cream,  the  yolks  of  eggs  being 
used  in  the  cream  and  the  whites  in  the 
cake :  One  cup  sugar  and  one-half  cup 
shortening  creamed ;  one  cup  sweet  milk, 
a  pinch  of  salt,  flavoring.  Add  two  cups 
of  flour  sifted  with  two  teaspoons  baking 
powder,  then  add  the  well-beaten  whites 
of  four  eggs,  and  beat  well.  Make  a  try 
cake,  as  it  may  need  a  little  more  flour. 
Canning  Dandelion  Greens 
We  had  our  first  new  dandelion  greens 
April  12.  Our  method  of  canning  this 
“nature’s  medicine”  is  as  follows :  The 
greens  are  carefully  looked  over  and 
washed,  packed  into  a  large  kettle,  and 
boiling  water  is  poured  over  them  until 
they  are  about  half  covered.  They  are 
allowed  to  boil  this  way  several  minutes, 
or  until  the  greens  are  wrell  shrunken  in 
bulk.  Then  they  are  packed  quickly  into 
hot,  sterilized  cans,  with  a  teaspoon  of 
salt  to  each  one-quart  can  ;  the  cans  are 
filled  with  the  hot  liquor  from  the  kettle, 
using  more  hot  water  if  necessary ;  the 
covers  are  loosely  adjusted,  and  the  greens 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
2137.  Dress  •with 
kimono  sleeves,  34 
to  44  bust.  The  me¬ 
dium  size  will  re 
quire  4%  yds.  of 
material  40  in.  wide, 
3%  yds.  40  or  44, 
with  1  yd.  extra, 
any  width,  for  panel 
in  front,  with  2% 
yds.  of  the  plain, 
any  width,  to  make 
as  illustrated.  20 
cents. 
2115.  Dress  with 
kimono  sleeves,  34 
to  42  bust.  The  me¬ 
dium  size  will  re¬ 
quire  3%  yds.  of 
material  36  in.  wide, 
3%  yds.  40  or  44, 
or  1  y2  yds.  of  print¬ 
ed  material  with  3 
yds.  of  the  plain  to 
make  as  illustrated. 
20  cents. 
piece 
3t. 
2038.  Girl’s  dress 
with  plain  or  scal¬ 
loped  edges,  8  to  14 
years.  The  medium 
size  will  require  2% 
yds.  of  material  36, 
44  or  54  in.  wide. 
20  cents. 
2027.  One 
dress,  34  to  44  bust 
With  or  without  ap¬ 
plied  facing.  The 
medium  size  will  re¬ 
quire  5  y2  yds.  of 
material  36  in.  wide, 
514  yds.  40,  5  yds. 
44  or  54.  or  when 
made  without  fac¬ 
ing,  1  yd.  less  will 
be  required  in  each 
width.  20  cents. 
are  processed'  three  hours  in  the  cans,  in 
covered  boiler.  Removed  from  the  boiler, 
the  covers  are  tightened  on  the  cans  and 
they  are  set  in  a  cool,  dark  place. 
G.  R.  B. 
Gelatin  Ice  Cream;  Sweet  Potatoes  and 
Apples 
Someone  asked  some  time  ago  concern¬ 
ing  the  use  of  gelatin  in  making  ice 
cream.  I  have  used  it  when  the  weather 
is  real  warm  and  find  it  helps  to  give 
’  „dy  and  smoothness.  To  each  quart  of 
cooked  custard,  while  still  hot,  I  add 
one-half  tablespoon  of  gelatin  that  has 
been  soaked  30  minutes  in  cold  water. 
The  following  recipe  is  a  great  favorite 
in  our  family  that  I  have  never  seen  in 
print : 
Scalloped  Sweet  Potatoes  and  Apples. 
— Put  into  a  baking  dish  or  'casserole  al¬ 
ternate  layers  of  apples  and  sweet  pota¬ 
toes,  cut  in  cubes.  Sprinkle  each  layer 
of  apples  with  sugar  according  to  tart¬ 
ness,  and  add  nutmeg  to  flavor.  Dot 
with  butter  and  bake  till  apples  are  well 
cooked.  As  a  breakfast  dish  this  may 
be  prepared  the  evening  before  and  is 
ready  for  the  oven.  I  find  it  an  excel¬ 
lent  way  to  use  up  the  left-over  sweets 
and  those  too  small  to  bake,  boil  or  candy. 
MRS.  f\ 
Letters  of  an  Indiana  Farmer 
“Every  day  is  a  world  new-born.” 
At  no  time  in  the  year  is  the  quotation 
more  impressive  than  in  such  weeks  as 
those  that  have  just  passed.  Our  mild 
Winter  was  followed  by  a  long  March  of 
wearisome  chill,  and  a  sluggish  indiffer¬ 
ent  April.  We  who  are  trying  to  grow 
fruit  comfort  ourselves  with  the  hope  that 
the  buds  were  developing  so  late  that  they 
would  escape  frostbites. 
But  there  has  been  no  lack  of  the  in¬ 
terest  and  excitement  of  new  life,  in  spite 
of  raw  winds  and  freezing  mornings.  Life 
may  have  been  dormant  in  the  trees  and 
shrubs,  but  not  in  the  pighouses,  nor  in 
the  henhouse,  nor  in  the  haymow,  nor 
even  in  the  boss-lady’s  sitting  room — 
where  the  startled  owner  was  called  upon 
to  soothe  Suzanne’s  first  maternal  fears! 
New  “friends  in  feathers  and  fur”  have 
been  arriving,  regardless  of  suitable 
weather  ;  red  chickens,  red  pigs  and  red 
peppered  with  black,  gray  rabbits,  and 
kittens  of  every  color  known,  except  yel¬ 
low.  Earl  sat  up  nights  with  the  piggies, 
and  Lula  carries  the  little  chick  families 
into  warm  and  secure  quarters  at  night, 
putting  them  out  by  day  to  enjoy  the  sun¬ 
shine.  Lula  was  city  bred,  and  I,  though 
a  farm  girl,  have  had  more  first-hand  con¬ 
tact  with  the  creature  babies,  this  Spring, 
than  in  all  the  time  I  lived  here.  We  still 
regard  these  active,  enterpising  infants 
with  wondering  interest. 
The  big  fires  have  given  place  to  a  little 
blaze  morning  and  evening,  to  take  off  the 
chill,  with  fire  in  the  range  if  I  stay  in 
the  house  long  enough  to  keep  it  going. 
■Soon  the  oil  stove  and  the  tireless  cooker 
will  take  charge  of  the  kitchen ;  I  hope, 
by  their  use,  to  have  something  ready  to 
eat  when  noon  comes  after  a  strenuous 
half  day  of  gardening.  Most  women  who 
live  alone  do  regard  meals  too  indiffer¬ 
ently,  and  snatch  snacks  when  fatigue  or 
extreme  hunger  compels.  If  nerve-ex¬ 
haustion  headaches  do  not  descend  upon 
them  they  are  lucky. 
My  mother  had  a  saying,  learned  in 
her  youth,  that  she  always  used  in  happy 
approval  when  either  of  us  had  don’e  an 
extra  good  day’s  work  : 
“Something  attempted,  something  done, 
has  earned  a  night’s  repose.” 
These  days  are  earning  repose,  certain¬ 
ly,  but  the  nights  thereof  are  short.  The 
garden  is  made,  glory  be ! — that  is,  all  ex¬ 
cept  tender  stuff  and  succession  plantings. 
We  even  ventured  to  put  in  a  little  corn 
and  a  few  beans,  deliberately  risking  a  lit¬ 
tle  seed  for  possible  reward.  The  new 
fruit  trees  are  all  planted,  even  to  the 
hundred  dwarf  seedlings  for  budding. 
Two  days  have  been  devoted  mostly  to 
raspberries.  My  former  tenant,  when  he 
heard  that  I  meant  to  set  out  100  St. 
Regis  (having  tried  a  small  patch  and 
liked  them  so  well),  exclaimed:  “Then 
next  year  you  will  have  a  raspberry  fit !” 
However,  not  100,  but  300,  red  rasp¬ 
berry  plants  are  going  into  the  ground, 
and  I  am  willing  to  risk  the  “fit.”  There 
is  still  an  unsatisfied  demand  for  berries 
in  this  region  of  corn  and  hogs,  and  red 
raspberries  bring  the  best  prices.  If  the 
market  seems  to  justify  it,  more  plants 
will  be  set  each  year,  as  the  work  is  not 
too  hard  for  a  five-foot  woman  to  handle. 
An  old  neighbor  who  worked  for  a  day, 
setting  trees,  volunteered  a  gift  of  goose¬ 
berry  plants  that  will  be  worth  much 
more  than  his  reasonable  wage.  His 
bushes  needed  resetting  and  thinning.  For 
this  fruit,  also,  there  is  an  unlimited 
local  demand,  for  the  short-sighted  “big” 
farmers  will  not  bother  with  such  things. 
I  set  out  the  raspberry  plants  all  by 
my  lone  (after  a  furrow  was  opened), 
and  30  gooseberries.  Some  of  my  women 
friends  regard  this  as  an  amazing  feat, 
while  some  of  the  work  they  do  would 
tire  me  -out,  mentally  and  physically ;  so 
much  depends  on  what  one  likes  to  do. 
One  of  my  neighbors  has  been  sniffing 
at  the  fruit  plantation — is  sure  it  will 
cost  more  than  it  will  be  worth,  considers 
the  corn  those  five  acres  would  grow,  etc. 
Of  course  he  doesn’t  know  any  better ! 
Inside  of  five  years  I  expect  those  five 
acres  to  bring  in  as  much  money  as  all 
the  rest  of  the  farm. 
The  District  Federation  of  Clubs  is  just 
over,  after  a  grand  scramble  of  prepara¬ 
tion.  There  was  a  long  report  to  type  for 
a  friend,  an  overburdened  officer.  There 
was  an  urgent  and  immediate  need  for  a 
new  dress,  and  its  speedy  construction 
from  three  yards  of  silk.  We  used  to 
laugh  at  a  woman  who  was  always  talk¬ 
ing  about  her  “little  Summer  frock” — 
she  weighed  perhaps  170  lbs.  Of  course 
five-footers  have  an  advantage,  but  I 
think  one  might  safely  call  a  three-yard 
dress  a  “little”  frock. 
Frivolity  aside,  the  Federation  meeting 
was  rather  thrilling.  An  entirely  differ- 
CIDER 
PRESSE 
draw  the 
Business 
Big  Money  made 
with  M-G  Cider  Presses. 
Small  investment.  Quick, 
clean  profits  with  little 
labor  and  expense.  Demand 
for  cider  greater  than  evec.  In- 
1  stall  the  reliable 
Mount  Gilead 
Hydraulic  Cider  Press 
Standard  for  44  years. 
Largest  juice  yield.  Easy  to 
operate.  Fully  guaran¬ 
teed.  Sizes  from  10  to 
460  bbls.  daily.  Com¬ 
plete  outfits  ready  to  ship.  Also 
Hand  Power  Presses  for  Cider, 
Grape  Juice,  Fruits,  etc.,  and 
a  full  line  of  accessories  such 
as  Juice  Evaporators,  Pas¬ 
teurizers,  Vinegar  Generators, 
etc.  Write  for  catalog. 
HYDRAULIC  PRESS  MFG.  CO. 
137  Lincoln  Ave.  Mount  Gilead,  Ohio 
Sure  Relief 
FOR  INDIGESTION 
fcE.U.-KHS 
FOR 
INDIGESTION 
P»>  CENTS 
°3 
6  Bell-ans 
Hot  water 
Sure  Relief 
E  LL-AN  S 
25$  and  75$  Packages  Everywhere 
WINDOW  SHADE 
holesale  Prices 
S 
DIRECT  FROM  OUR  FACTORY  TO  YOUR 
HOME.  CARTAGE  PREPAID.  SATISFAC- 
TION  GUARANTEED  OR  MONEY  RE¬ 
FUNDED. 
Heavy  Opaque,  all  colors.  Sizes 
36  x  72.  Mounted  on  f*  F 
guaranteed  spring  Rollers. 
Retail  value  75c,  for  .  .  .  . 
OUR  CATALOGUE  CONSISTS  OF  ALL 
GRADES  OF  SHADING.  TOGETHER  WITH 
INSTRUCTIONS  HOW  TO  MEASURE  AND 
ORDER  SHADES.  FREE  ON  REQUEST. 
Standard  Window  Shade  Co., 
428  Gold  St.,  Brooklyn,  N.  Y. 
TO  THE  LADIES: 
TWO  IDEAL  COMBINATIONS 
SUNBURN  CREAM 
AND  SKIN  LOTION 
Return  Coupon  and  receive 
without  charte  to  you 
sample  of  ,  | 
each.  _ _ 
CVOG 
FREE 
Name 
Address 
COUPON 
Farm  Profit  Leaks 
may  be  stopped  by  practical 
co-operation.  The  new  book: 
“Organized 
Co-operation” 
by  John  J.  Dillon  tells  how. 
Price,  One  Dollar.  For  sale  by 
RURAL  NEW-YORKER 
333  West  30th  St.,  New  York 
When  you  write  advertisers  mention 
The  Rural  New-Yorker  and  you’ll  get 
a  quick  reply  and  a  “ square  deal.  ”  See 
guarantee  editorial  page.  :  :  : 
Instantly  Dissolving  Salt  Is  Best 
The  soft  porous  flakes  of  Colonial  Special  Farmers 
Salt  melt  instantly  and  completely  like  a  snow 
flake.  Every  speck  works.  No  waste.  Best  for 
cooking,  baking,  meat  curing,  butter  making  and 
table  use.  Does  not  lump  or  cake  like  ordinary  salt. 
Goes  farther  because  it  is  all  salt,  pure  salt.  No  moisture  in 
it.  Your  dealer  has  it.  Write  for  free  booklet. 
The  Colonial  Salt  Company,  Akron,  Ohio 
Chicago  Buffalo  Atlanta 
SPECIAL 
FARMERS 
Smooth  —  Hard — Lasting — Won’t  Chip 
COLONIAL 
For  Stock  Salt — Use  Colonial  Block  Salt 
SALT 
