The  RURAL.  NEW-YORKER 
1051 
tie-back.  Ch.  6,  1  d.  e. ;  eh.  2,  1  d.  c., 
etc.  Repeat  the  length  of  braid  ;  turn. 
2.  Ch.  3,  3  d.  e.  in  1st  loop  of  2  ch  ; 
eh.  2 ;  skip  1  loop  of  2  ch. ;  4  d.  c.  in 
next ;  repeat  once  more  through  eh.  4  ;  4 
d.  e.  in  loop  of  8  ch. ;  eh.  4 ;  4  d.  e.  in  2 
eh.  of  next  figure.  Repeat  the  length  of 
braid  ;  turn. 
3.  Ch.  5,  1  d.  c.  in  d.  c.,  eh.  2  ;  1  d.  c. 
in  next  d.  e. ;  repeat  the  length  of  braid. 
Follow  the  same  directions  for  the  other 
edge  of  braid. 
This  insertion  can  be  used  in  a  great 
number  of  ways.  It  is  very  pretty  set 
in  panels,  collar  and  cuffs  of  a  dress  when 
made  of  the  small  turtle-back  and  fine 
thread. 
Novelty  Braid  Edging. — Fasten  thread 
in  first  loop  of  braid;  eh.  5 ;  1  d.  e. ;  in 
next  loop  eh.  2  ;  1  d.  c. ;  in  each  of  loop 
in  turtle-back  eh.  6;  fasten  in  edge  of 
braid;  ch.  8;  fasten  in  edge  of  next  ttfr- 
tle-baek  ch.  6;  1  d.  e.;  in  1st  loop  eh.  2; 
1  d.  c. ;  in  next  loop  and  continue  across; 
turn. 
2.  Ch.  3 ;  3  d.  e. ;  in  1st  loop  of  2  eh. ; 
eh,  2 ;  skip  2  eh. ;  4  d.  e.  in  next  2  eh. ;  re¬ 
peat  once  more;  eh.  4;  4  d.e.  in  8  ch. ;  ch. 
4 ;  4  d.  e.  in  1st  2  eh.  of  next  turtle-back. 
Continue  the  length  of  the  braid  ;  turn. 
3.  S.  e.  across  to  make  a  firmer  edge. 
Turn  to  the  other  edge  of  braid  and  fas¬ 
ten  thread  in  1st  loop,  2  s.  e.  in  each  loop 
with  2  eh.  between  ;  ch.  9,  2  s.  e.  in  each 
of  6  loops  in  next  turtle-back  with  2  eh. 
between. 
Repeat  across;  turn  ;  2 — 2  s.  c.  in  2  eh. ; 
eh.  2;  repeat  4  times,  making  5  groups 
of  2  s.  c. ;  12  s.  e.  in  9  eh.  Repeat  length 
of  braid. 
3.  Make  4  gr.  of  2  s.  e. ;  2  eh. ;  eh.  15  ; 
4  gr.  of  2  s.  c.  2  eh.  in  next  turtle-back. 
Repeat  across ;  turn. 
4.  3  gr.  of  2  s.  e.  2  eh. ;  19  s.  e.  in  15 
ch. 
Repeat  length  of  braid;  turn. 
5.  2  gr.  of  2  s.  c.,  2  ch  ;  eh.  20 ;  repeat 
across. 
(>.  Ch.  4,  make  pieot  of  5  more  eh. ; 
eh.  4 ;  fasten  ;  0  eh.  on  20  eh. ;  pieot  of 
5  more  ch. ;  eh.  3,  pieot,  ch.  3 ;  continue 
till  there  are  5  pieots ;  ch.  0;  fasten. 
Repeat  length  of  braid. 
MRS.  EI. WIN  CHASE. 
Pacifio  Coast  Clams 
The  clams  on  the  Oregon  coast  are  of 
the  large  variety.  We  have  both  the  hard 
and  soft-shell,  and  both  are  fine  for  food. 
(We  live  not  far  from  the  ocean  and  we 
spend  a  part  of  each  Summer  camping  on 
the  beaches,  and  while  recreation  is  the 
big  idea,  we  find  time  to  dig  clams  and 
put  up  a  bountiful  supply  for  Winter  use. 
IWe  can  them,  make  clam  nectar,  clam 
chowder  and  clam  broth,  which  is  the 
most  nourishing,  as  well  as  the  most 
easily  assimilated  of  all  foods. 
The  razor  clam  is  the  most  important 
of  the  native  Pacific  coast  clams,  and  it 
is  found  in  abundance  on  nearly  all  the 
sandy  beaches  on  the  Oregon  coast.  Of 
course,  while  camping  on  the  beaches  we 
have  clambakes  and  clams  in  many  ways, 
but  instead  of  expending  all  our  enthu¬ 
siasm  on  these,  the  pleasures  of  which  are 
ephemeral  and  fleeting,  we  set  to  work 
with  our  clam  shovels  and  have  a  social 
time  gathering  and  cleaning  them  for 
the  'Winter’s  supply.  Just  think  of  the 
bliss  of  having  plenty  of  clam  juice  for 
broth,  soups,  chowder  and  all  kinds  of 
sauces,  always  nourishing  and  easily  pre¬ 
pared  for  the  family  on  a  cold  Winter 
day,  and  it  is  really  not  work  at  all  dig¬ 
ging  those  clams;  it  is  the  finest  sport  in 
the  world. 
Here  is  how  we  can  the  razor  clams: 
Place  them  in  a  tub  of  water  alive;  allow 
them  to  remain  over  night.  Then  place 
them  in  a  kettle  with  tight  lid  and  a  very 
little  water,  steam  them  until  the  shells 
open.  Drain  off  the  nectar  through  a  fine 
strainer  or  iiiece  of  cheesecloth.  Now 
plunge  the  shells  into  cold  water  and  take 
out  the  clams,  placing  them  in  clean  cold 
water,  that  they  may  cool  off  quickly.  If 
they  cool  slowly  they  will  be  very  tough. 
Put  off  and  discard  the  tough  neck  or 
siphon.  (The  razor  clam,  on  account  of 
its  size,  should  be  minced.)  Now  place 
the  minced  clams  in  the  hot  jars  and  fill 
them  with  the  nectar,  which  has  been 
heated  and  diluted  a  little  with  boiling 
water.  A  small  amountof  salt  should  be 
put  in  saeh  jar,  say  one-half  teaspoon  to 
the  quart,  hill  jars  to  the  neck,  put  on 
lul  and  screw  the  band  until  it  catches 
Have  the  washboiler  ready  with  a  platform 
of  wood  to  keep  the  jars  off  the  bottom 
of  boiler,  place  jars  on  rack  and  fill  boil¬ 
er  with  water.  Boil  for  three  hours. 
When  boiled  three  hours,  take  boiler  off 
stove,  or  fire,  and  let  cool,  then  remove 
the  jars. 
'Should  you  use  a  pressure  cooker,  pint 
jars  should  be  cooked  two  hours  at  10  lbs. 
pressure.  If  there  is  more  than  enough 
juice  or  nectar  to  fill  the  jars  containing 
the  meat,  put  it  in  jars  and  sterilize  the 
same  as  the  others. 
To  make  clam  broth,  dig  and  prepare 
clams  fresh  ;  put  in  a  pan  of  water  and 
scrub  the  shell  free  of  sand  and  dirt, 
using  several  waters  to  rinse  them.  Place 
in  a  kettle,  cover  with  cold  water  and 
put  on  to  boil.  After  the  boiling  point  is 
reached,  draw  aside  and  allow  to  simmer 
for  two  hours.  This  long,  slow  cooking 
brings  out  all  the  best  flavors  and  makes 
a  broth  that  is  delicious.  This  process 
makes  the  finest  broth  I  have  ever  tasted, 
and  you  have  a  strong,  highly  concentrat¬ 
ed  clam  flavor,  which  will  stand  much 
diluting  with  milk  and  still  retain  that 
ocean  fragrance  that  will  make  one’s 
mouth  water. 
Clam  Bouillon. — Heat  the  broth,  sea¬ 
son  with  salt,  pepper  and  a  lump  of  but¬ 
ter,  add  a  spoonful  of  whipped  cream  and 
serve  hot  in  bouillon  cups. 
Clam  Soup. — Two  cups  of  strong  clam 
broth,  two  tablespoons  butter,  one  cup 
finely  minced  clams,  three  cups  of  milk, 
salt  and  pepper.  Heat  the  clams  and 
broth  to  the  boiling  point  and  season. 
Serve  very  hot  with  crisp  crackers. 
J.  W.  RAT. 
Letters  of  An  Indiana  Farmer 
The  old  fruit  patches  are  producing 
surprisingly.  First  blossoms  of  straw¬ 
berries  were  killed,  making  the  crop  late, 
fiat  bearing  was  continued  till  after  the 
(iiorious  Fourth.  Before  that  time,  rasp¬ 
berries  were  in  full  swing — and  are  still 
swinging.  The  Cumberlands,  which 
amounted  to  very  little  last  year,  because 
of  drought  and  birds,  have  had  abundant 
supplies  of  water,  and  the  birds  do  not 
seem  to  bother  them  much.  Jam  and 
jelly,  preserves  and  jam  !  With  the  price 
of  sugar  what  it  is,  it  is  about  time  to 
call  a  halt,  bottle  a  little  juice,  and  sell 
the  rest  of  the  berries.  Prices  are  not  so 
high  as  last  year;  black  are  18  and  20 
cents,  red  30  cents.  These  are  the  prices 
the  grov.ei  gets.  We  hear  that  in  Cincin¬ 
nati  black  are  35  cents,  red  50  cents. 
We  are  already  considering,  for  next  year, 
how  much  gas  will  take  “Henry”  to  Cin¬ 
cinnati  and  back,  and  how  much  produce 
would  be  needed  to  make  a  trip  profit¬ 
able.  It  is  only  50  miles,  with  good  roads 
most  of  llie  way. 
posed  to  be  in  this  picture,  hut  proved  a 
disturbing  element.  Johnnie  had  his  turn 
on  the  horse,  and  finally  the  session 
wound  up  on  the  door  step  again,  with 
Lula  and  Johnnie  and  kittens,  with  the 
boss-lady  holding  Suzanne  by  main 
strength,  as  that  handsome  feline  had  se¬ 
rious  objections  to  the  camera. 
A  little  while  to  sit  alone  under  the 
fir  trees  and  watch  the  light  fade  and 
the  fireflies  appear;  a  little  while  to 
dream  over  the  last  19  years — for  this 
is  an  anniversary  month,  of  the  first  real 
trouble  of  a  young  life ;  a  little  while  to 
compare  the  restlessness  and  unhappiness 
of  two  years  ago  with  these  days,  too 
busy  for  worry,  too  happily  tired  for  mor¬ 
bid  discontent ;  and  the  day  ends  with  a 
vast  thankfulness  for  the  peace  and  be¬ 
longingness  of  home.  e.  m.  c. 
Two  Cherry  Recipes 
Cherry  Puffs. — Two  cups  flour,  a  pinch 
of  salt,  two  teaspoons  baking  powder, 
milk  or  water  to  make  a  stiff  batter.  Drop 
a  spoonful  in  greased  cups,  add  a  large 
spoonful  of  seeded  cherries  and  cover  with 
another  spoonful  of  batter.  Steam  one- 
half  hour  and  serve  hot  with  any  pre¬ 
ferred  sauce. 
Cherry  Pudding. — One  cup  sugar,  one- 
half  cup  butter,  two  eggs,  one-half  cup 
milk,  iy2  cups  flour,  one  teaspoon  baking 
powder,  one  teaspoon  vanilla  and  two 
cups  cherries.  Work  the  butter  to  a 
cream,  add  the  sugar,  beaten  eggs,  milk 
and  flour.  Beat  well,  add  the  fruit  and 
bake  in  a  moderately  hot  oven.  Serve 
with  hot  sauce.  ruth  w.  cordon. 
Tested  Mincemeat 
A  oveltg  Braid  Insertion 
We  have  quite  a  little  neighborhood  of 
farmerettes,  on  the  small  places  clustered 
around  the  meeting  house.  I  include 
mine  among  the  small  places,  since  my 
fruit  project  is  a  farm  within  a  farm.  In 
one  day  could  be  seen,  to  the  south,  a 
young  woman  helping  her  uncle  to  move  a 
little  shop — by  Ford  power;  to  the  west, 
the  wife  of  the  retired  teacher  I  have  men¬ 
tioned  before,  pitching  hay,  helping  lay 
in  provisions  for  their  family  of  cows ; 
and  my  own  might  boast  one  woman  do¬ 
ing  garden  work  and  picking  berries,  and 
another  mowing  the  yard.  There  was 
much  talk  in  war  time  of  “mobilizing  the 
woman  power”;  but  this  community  (like 
most  farm  communities)  is  “mobilized” 
to  the  limit,  for  peace-time  labors. 
NoceUg  Braid  Edging 
I'  irlands  will  have  a  few  peaches  this 
J'ear,  seedlings.  Next  year  Elbertas, 
beautiful,  thrifty  trees  two  years  planted, 
will  surely  produce ;  they  have  a  very 
few  peaches  now.  Quite  to  my  astonish¬ 
ment,  I  shall  have  apples  to  sell.  The 
principal  trees  are  probably  25  years  old, 
each  one  y  striking  monument  to  the 
efficacy  of  even  one  season’s  care.  Where 
formerly  the  ground  was  covered  from 
early  .Summer  with  the  imperfect  fruit, 
and  not  any  was  really  fit  to  store,  now 
the  trees  hold  their  apples  even  through 
severe  storms,  and  there  are  few  blem¬ 
ished  ones.  Only  one  tree  is  shedding 
apples  to  any  extent,  and  that  I  think,  is 
from  blotch,  a  condition  not  covered  by 
the  sprays  used,  as  I  have  very  little  of 
it.  The  apj)les  are  ripe  enough  for  pie 
and  sauce,  and  there  are  many  on  the 
tree,  so  the  loss  is  not  great.  The  va¬ 
riety  is  not  known — we  are  calling  it  Sum¬ 
mer  Bellflower  till  we  learn  its  real  name. 
Johnski  will  soon  be  able  to  feed  his 
never-weary  appetite  for  “Appool !” 
He  is  three  this  week,  and  as  he 
thoughtfully  chose  parents  with  birthdays 
in  the  same  month  as  his  own,  there  will 
be  a  partnership  celebration.  It  will  not 
be  so  large  that  we  need  a  hall,  but  if  it 
were  there  is  one  available.  The  meeting 
house,  with  the  new  Community  Room, 
should  be  a  church  after  the  ‘Pastoral 
I  arson  s  own  heart,  for  it  has  housed 
many  things,  from  a  home  talent  minstrel 
show  to  a  silver  wedding!  And  has  lost 
nothing  of  its  sanctity  in  the  process, 
either. 
We  have  been  trying  to  take  pictures 
today,  and  the  tamest  of  animals  devel¬ 
oped  “temperament”  and  wriggles, 
Johnski  sat  on  the  doorstep  in  the  blue 
suit  that  matches  his  eyes,  while  we  tried 
to  nose  a  basket  of  uneasy  kittens.  Then 
over  to  the  barn,  to  “shoot”  Lula  on  her 
beloved  Billy,  while  Earl  held  the  two 
cows.  Buttercup’s  new  calf  was  sup- 
I  saw  a  recipe  was  wanted  for  good 
homemade  mincemeat.  Here  is  one  1 
h.ave  used  for  years,  and  find  it  excel¬ 
lent.  Three  bowls  of  apples,  three  bowls 
meat,  one  of  suet  or  butter,  one  of  raisins, 
one  molasses,  one  sugar,  one  boiled  cider 
or  vinegar,  two  tablespoons  cinnamon, 
one  cloves  and  one  nutmeg,  mbs.  f.  ir. 
Some  Helpful  Discoveries 
I  would  like  to  pass  on  to  others  a  few 
discoveries  I  have  made. 
Like  many  other  women  in  small  coun¬ 
try  towns,  I  do  not  have  hot  and  cold 
water,  and  on  wash  day  always  wish  for 
more  hot  water.  One  day  I  put  a  pail 
of  water  in  the  oven  and  found  it  would 
heat  much  quicker  there  than  on  the 
stove.  Now  when  the  top  of  the  stove  is 
covered  I  boil  my  potatoes,  etc.,  in  the 
oven. 
Several  of  my  large  porch  rockers 
pulled  apart,  and  we  tried  nailing  and 
glue,  but  they  would  not  hold.  We  took 
some  wire  that  comes  with  roofing  paper, 
bored  some  holes,  run  the  wire  through 
and  fastened  with  the  nuts.  They  are 
not  noticeable  and  hold  the  chair  firmlv. 
A  cake  of  yeast  will  keep  perfectly 
fresh  for  a  long  time  if  covered  with 
salt. 
Old  bedspreads  cut  in  suitable  sizes 
and  hemmed  make  nice  towels  and  wash 
cloths.  ROSINA. 
Keeping  Lemons;  Ants 
This  is  the  lime  when  one  is  using  lots 
of  lemons,  and  it  is  sometimes  a  hard 
matter  to  keep  them  in  natural  preserva¬ 
tion.  I  have  found  that  one  can  keep 
them  for  at  least  two  weeks  by  putting 
them  in  an  airtight  fruit  jar  filled  with 
good  cold  water. 
I  am  bothered  with  ants,  and  have  used 
all  sorts  of  powders  that  take  effect,  but 
not  permanently,  so  I  have  fixed  a  rack 
on  legs  set  about  2%  in.  off  the  pantry 
shelf.  This  allows  me  to  set  victuals  on 
it  without  interfering  with  the  next  shelf. 
Under  each  leg  I  have  placed  a  4-in. 
square  of  sticky  flypaper,  so  if  the  ants 
try  to  approach  the  legs  they  are  caught 
in  a  trap.  One  must  be  careful  that  no 
dishes  protrude  out  against  any  portion 
of  the  wall  or  other  objects  setting  on  the 
shelf  proper,  as  ants  will  readily  crawl 
onto  the  rack.  I  have  found  a  great  con¬ 
venience  in  this  contrivance  and  hope 
some  one  else  may  benefit  by  my  crude 
invention.  E.  J.  wolf. 
Sour  Cream  Filling  for  Cakes 
One  cup  sour  cream,  one  cup  granu¬ 
lated  sugar,  one  cup  chopped  (rather 
coarse)  nut  meats.  I  prefer  butternuts, 
although  English  walnuts  are  good.  I  do 
rot  care  for  cinnamon,  so  do  not  use  it. 
The  above  is  to  be  boiled  not  too  fast.  I 
never  timed  the  boiling,  but  use  my  own 
judgment.  Do  not  stir  while  it  is  cooling. 
Sour  cream  filling  is  a  great  favorite 
around  here.  It  is  good  made  with  cocoa 
and  flavored  with  vanilla  in  place  of  the 
nuts.  J-  D„ 
Kalsomine  Suggestions 
Before  applying  whitening  to  the  ceil¬ 
ing,  first  go  over  the  ceiling  with  clear, 
warm  water,  using  the  whitewash  brush 
the  same  as  if  you  were  applying  the 
whitening.  You  will  be  surprised  how 
much  cleaner  the  ceiling  will  look,  and 
you  will  avoid  getting  it  too  thick  on  the 
wall. 
If  inconvenient  to  remove  all  furniture 
from  the  room  before  whitening,  cover 
with  sheets  or  newspapers,  pin  news¬ 
papers  over  border  and  curtains  and  cover 
the  floor  with  paper.  Then  your  troubles 
will  be  much  less. 
For  a  cream  tint  ceiling,  add  a  little 
yellow  ochre  to  the  whitening  before  add¬ 
ing  water.  Keep  v/ell  stirred.  Bluing 
added  will  make  a  pleasing  finish  for  the 
blue  room.  patsy’s  wife. 
Sure  Relief 
FOR  INDIGESTION 
6  Bell-ans 
Hot  water 
Sure  Relief 
E  LL-AN  S 
25<t  and  75 <£  Packages  Everywhere 
Before  Placing  Your 
Order  for  a  Pipeless 
Furnace 
Get  Our  Proposition. 
It  Beats  Them  All. 
Quality  Guaranteed. 
Prices  Right 
We  save  you  real  money 
and  deliver  freight  pre¬ 
paid  to  your  R.  R,  depot. 
Write  today 
SMYTH-DESPARD  CO.,  801 J  Broad  St..  Utica,  N.  Y- 
for  W 
you  can  make 
this  sweater 
Thia  fashionable  sweater- 
blouse  takes  only  4  skeins  of 
Peace  Dale  Sicilian  Floss  at 
a  total  cost  of  only  76  cents! 
Lovely  silky  yarn — wide  va¬ 
riety  of  beautiful  colors.  Send 
for  free  directions  for  knit¬ 
ting  and  free  sample  card 
showing  colors  in  Sicilian 
Floss  and  other  Peace  Dale 
quality  Yarns.  Satisfaction 
guaranteed.  Peace  Dale  Mills, 
Dept.  1688,  25  Madison  Ave„ 
New  York. 
PEACE  DALE 
YARNS 
Cuticura  Soap 
SHAVES 
Without  Mug 
Cuticura  Soap  ia  the  favorite  forsafety  razor  shaving. 
Kill  Rats  E 
In  France  the  W orld’s  greatest  la¬ 
boratory  has  discovered  a  germ  that 
kills  rats  and  mice  by  science.  Ab¬ 
solutely  safe.  Cannot  harm  human 
beings,  dogs, cats,  birds, chickens  or 
pets.  Quickly  clear  dwellings  and  outbuildings,  with 
no  offensive  after-effects.  It  is  called  Danysz  Virus. 
n  |  Get  our  free  book  on  rats  and 
rree  tsooK  ,‘>'ce,temngaboutviRus 
and  how  to  get  some. 
S.  C.  Virus.  Ltd.  121  W.  15th  Street  New  York 
PRINTED  STATIONERY Smes 
THE  VALLEY  PItESS  -  Luzerne,  Pa. 
The  Farmer 
His  Own 
Builder 
BY 
H.  ARMSTRONG  ROBERTS 
A  practical  and  handy 
book  of  all  kinds  of  build¬ 
ing  information  from  con¬ 
crete  to  carpentry. 
PRICE  $1,50 
For  sale  by 
THE 
RURAL  NEW-YORKER 
333  Weit  30th  Street,  New  York 
