1402 
7ht  RURAL  NEW-YORKER 
November  10,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
The  Departed 
Breathe  soft  and  low,  O  whispering  wind, 
.  Above  the  tangled  grasses  deep, 
Where  those  who  loved  me  long  ago 
Forgot  the  world  and  fell  asleep. 
No  towering  shaft,  or  sculptured  urn, 
Or  mausoleum’s  empty  pride, 
Tells  to  the  curious  passerby 
Their  virtues,  or  the  time  they  died. 
I  count  the  old,  familiar  names, 
O’ergrown  with  moss  and  lichen  gray, 
Where  tangled  briar  and  creeping  vine 
Across  the  crumbling  tablets  stray. 
The  Summer  sky  is  softly  blue; 
The  birds  still  sing  the  sweet,  old  strain, 
But  something  from  the  Summer  time 
Is  gone  that  will  not  come  again. 
So  many  voices  have  been  hushed — 
So  many  songs  have  ceased  for  aye — ■ 
So  many  hands  I  use  to  touch 
Are  folded  over  hearts  of  clay. 
The  noisy  world  recedes  from  me, 
I  cease  to  hear  its  praise  or  blame; 
The  mossy  marbles  echo  back 
No  hollow  sound  of  empty  fame. 
I  only  know  that  calm  and  still 
They  sleep  beyond  life’s  woes  and  wail, 
Beyond  the  fleet  of  sailing  clouds. 
Beyond  the  shadows  of  the  vale ; 
I  only  feel  that,  tired  and  worn, 
I  halt  upon  the  highway  bare, 
And  gaze  with  yearning  eyes  beyond 
To  fields  that  shine  supremely  fair. 
— Author  Unknown. 
* 
One  of  our  readers  asks  for  advice  in 
making  a  sleeping  bag ;  size,  thickness 
and  materials  used,  and  what  weather  it 
will  stand.  No  doubt  we  have  members 
of  (he  Rural  family  who  can  tell  us  all 
about  this,  and  \^e  should  like  to  receive 
the  information. 
* 
Farmers’  Bulletin  No.  1353,  issued  by 
the  U.  'S.  Department  of  Agriculture,  is 
entitled  “Clothes  Moths  and  Their  Con¬ 
trol.”  This  is  an  extremely  important 
subject  to  any  housekeeper,  and  the  ad¬ 
vice  given  in  this  bulletin  will  be  help¬ 
ful.  In  addition  to  the  tried  and  familiar 
control  measures  that  have  been  advocat¬ 
ed  in  the  past,  this  bulletin  describes  the 
use  of  paradichlorobenzene,  which  first 
became  known  to  us  in  the  treatment  of 
peach  borers.  It  is  used  in  the  same 
manner,,  and  in  the  same  amounts,  as 
naphthalene,  and  while  it  is  a  relatively 
new  remedy,  it  is  expected  to  become  as 
well  known  in  moth  control  as  naph¬ 
thalene.  The  latter  substance  is  highly 
endorsed,  but  we  are  told  that  to  get  best 
results  it  must  be  used  in  tight  contain¬ 
ers,  where  the  fumes  given  off  by  the  slow 
evaporation  of  the  crystals  will  be  con¬ 
fined.  It  is  not  entirely  effective  when 
scattered  about  closet  shelves  or  bureau 
drawers.  One  pound  of  good  naphthalene 
flakes  scattered  between  the  fold  of  cloth¬ 
ing  in  a  trunk  of  average  size  should  kill 
all  stages  of  clothes  moths.  In  tight 
chests  of  ordinary  size  the  slow  evapora¬ 
tion  of  one  pound  of  naphthalene  will  kill 
both  young  and  well-grown  larvae  of 
clothes  moths,  and  prevent  eggs  from 
hatching.  The  usual  proportion  for  ef¬ 
fective  use  is  one  pound  to  six  to  10 
cubic  feet  of  space,  but  if  there  is  oppor¬ 
tunity  for  the  fumes  to  escape,  two  or 
three  pounds  of  naphthalene  should  be 
used  to  this  space.  It  is  agreed  that  cold 
storage  is  the  one  certain  method  of  pro¬ 
tecting  articles  from  moth  damage,  but 
this  can  only  be  applied  to  articles  stored 
outside  of  the  ordinary  household.  The 
control  of  clothes  moths  in  the  home  re¬ 
mains  a  very  important  subject. 
Lard  Making 
Butchering  time  is  here  again.  The 
frosty  air,  combined  with  the  hard  work 
in  the  cornfields,  adds  a  zest  to  the  appe¬ 
tite  which  nothing  can  satisfy  quite  so 
well  as  plenty  of  fresh-  pork,  and  members 
of  the  household  should  heartily  welcome 
the  arrival  of  butchering  day.  This  is 
not  always  the  case,  however,  especially 
in  farm  households  which  are  poorly 
equipped  for  doing  the  work.  A  thor¬ 
ough  knowledge  of  the  work  at  hand  will 
go  a  long  way  toward  eliminating  the 
dread  of  the  task. 
One  of  the  most  important  operations 
connected  with  butchering  is  that  of  ren¬ 
dering  the  lard.  To  produce  lard  of  good 
quality  one  must  thoroughly  understand 
the  manner  of  procedure.  The  three  main 
qualities  of  good  lard  are  snowy  white¬ 
ness,  good  flavor  and  good  keeping  quali¬ 
ties.  The  process  as  carried  out  in  our 
household  was  learned  from  a  profession¬ 
al  butcher.  For  a  number  of  years  we 
hired  him  to  assist  us  at  butchering  time. 
He  always  rendered  the  lard  and  invaria¬ 
bly  it  was  of  good  quality.  My  husband 
observed  his  methods  closely.  He  now 
renders  the  lard  himself,  with  highly  sat¬ 
isfactory  results.  I  will  briefly  describe 
the  method  which  he  uses. 
A  large  kettle  is  placed  over  a  slow 
fire,  and  a  small  quantity  of  water  is 
placed  in  the  bottom.  Fill  nearly  to  the 
brim  with  fat  after  it  has  been  cut  into 
small  pieces  and  washed  to  free  it  from 
blood  and  other  impurities.  The  contents 
should  be  made  to  simmer  slowly  for  sev¬ 
eral  hours  The  process  must  not  be  hur¬ 
ried,  as  there  is  danger  of  scorching  the 
fat,  thus  imparting  a  disagreeable  flavor 
to  the  lard.  A  slow  boil  is  the  proper 
way.  Very  careful  watching  is  necessary, 
and  it  should  be  stirred  occasionally  ro 
prevent  burning.  A  close  fitting  cover 
should  be  kept  at  hand  to  be  put  on  the 
kettle  in  case  the  fat  should  take  fire. 
The  exclusion  of  the  air  immediately 
puts  out  the  fire. 
It  requires  four  to  six  hours  constant 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
1904.  This  most 
practical  and  com¬ 
fortable  combination 
can  be  made  in  an 
hour  and  requires 
only  1%  yds.  40-in. 
material  for  any 
size.  It  comes  in 
sizes  34  to  42  in. 
bust,  and  is  scal¬ 
loped  with  Transfer 
No.  11002.  Combina¬ 
tion,  20  cents;  trans¬ 
fer,  20  cents. 
19942001 
2001.  A  pretty  fig¬ 
ured  silk  makes  this 
smart  draped  dress 
with  the  new  plaited 
flounce.  It  can  have 
bell  sleeves  or  tight 
fitted  ones  with 
cuffs.  It  closes  at 
the  back,  and  comes 
in  sizes  16  to  20 
years.  Size  18  years 
requires  5%  yds.  36 
to  40-in.  material. 
20  cents. 
1977 
1977.  One  of  the 
most  popular  coats 
for  Winter  is  shown 
here.  It  has  a  de¬ 
tachable  cape  which 
may  be  applied  un- 
1866 
1866.  The  double- 
breasted  reefer  is 
popular  with  both 
der  the  large  collar,  girls  and  boys.  It 
if  desired.  Sizes  34  has  a  sailor  collar, 
to  44  in.  bust.  Size  two  -  piece  set  -  in 
38  requires  3%  yds.  sleeves,  and  may  be 
54-in.  material,  with  worn  with  or  with- 
4 Vi  yds.  36-in.  lin-  out  a  shield.  Sizes 
ing.  Cape  requires  2  to  10  years.  Size 
1%  yds.  54-in.  ma-  6  years  requires  1% 
terial,  with  lVi  yds.  yds.  54-in.  material, 
36-in.  lining.  25  with  1%  yds.  36-in. 
cents.  lining.  15  cents. 
Send  15  cents  for  fashion  book  of  500 
patterns  and  embroidery  designs. 
cooking  to  render  the  fat  properly.  All 
of  the  water  must  be  cooked  out,  as  the 
keeping  quality  of  the  lard  depends  large¬ 
ly  upon  this.  The  time  will  depend  some¬ 
what  upon  the  size  of  the  kettle  contain¬ 
ing  it,  and  the  size  of  the  pieces  of  fat. 
By  watching  closely  so  as  to  keep  the 
fire  just  right  all  the  time,  it  will  cook 
more  quickly,  and  vice  versa.  The  cook¬ 
ing  is  continued  until  the  liquid  is  clear 
and  the  cracknels  rise  to  the  top.  It 
will  not  keep  well  in  Summer  if  it  has  a 
cloudy  appearance.  As  soon  as  it  is  done 
rake  the  coals  from  beneath  the  kettle  and 
allow  it  to  cool  slightly.  Put  through  the 
lard  press  so  that  all  the  lard  may  be 
pressed  from  the  cracknels.  Tie  a  small 
sugar  sack  or  a  piece  of  cheesecloth  over 
the  spout  of  the  press.  Thus  it  will  be 
strained  as  it  runs  from  the  press  into 
the  vessels  in  which  it  is  to  be  kept. 
Large  stone  jars  are  perhaps  the  best  to 
keep  it  in.  However,  they  are  more  ex¬ 
pensive  than  regular  tin  lard  cans,  and 
are  easily  cracked  if  the  lard  is  too  hot 
when  put  into  them.  The  tin  cans  are 
lighter  and  much  easier  to  handle.  Wood¬ 
en  casks  of  oak  are  sometimes  used,  but 
they  are  very  hard  to  keep  sweet  and 
clean,  as  the  fat  strikes  into  the  wood. 
There  are  two  main  classes  of  lard — 
the  leaf  lard  and  entrail  lard.  The  leaf 
lard  is  that  of  first  quality.  It  is  made 
by  rendering  the  leaf  or  flake  fat  and  the 
choice  pieces  of  fat  meat  cut  off  in  trim¬ 
ming  the  pork.  It  should  be  rendered 
first  and  kept  separate  from  the  remain¬ 
der  of  the  fat.  It  should  be  reserved  for 
Summer  use,  as  it  will  keep  sweet  much 
longer  than  entrail  lard.  The  entrail  lard 
is  that  obtained  by  rendering  the  entrail 
fat  and  other  bits  of  fat.  This  lard  does 
not  possess  as  good  a  flavor  as  leaf  lard, 
and  it  will  not  keep  sweet  during  warm 
weather.  It  should  therefore  be  used  up 
during  cold  weather. 
The  lard  should  be  stored  in  a  cool, 
dry  room,  such  as  a  basement,  where  the 
temperature  remains  fairly  uniform 
throughout  the  year.  The  vessels  con¬ 
taining  the  lard  must  be  closely  covered 
to  exclude  dust  and  dirt,  and  prevent 
mice  from  getting  into  it.  Ants  are 
often  troublesome.  Mrs.  j.  w.  b. 
Notes  from  a  New  Hampshire  Farmhouse 
A  recent  article  on  braided  husk  mats 
(page  1263)  leads  me  to  wonder  how 
many  of  your  readers  are  trying  that 
other  old-time  craft,  revived  by  modern 
fashion,  the  rush-bottoming  of  chairs. 
Cat-tail  leaves  for  the  purpose  should  be 
gathered  at  midsummer  or  soon  after, 
and  spread  in  the  barn  or  attic  to  dry, 
and  the  work,  though  it  requires  time  and 
patience,  is  attractive  enongh  to  be  re¬ 
warding.  I  have  just  finished  a  so-called 
footstool  in  mission  style,  18  in.  in 
height,  top  15x20  in.,  and  the  work  occu¬ 
pied  my  “marginal  hours”  for  exactly 
a  week.  It  is  said  that  a  rush  seat  should 
last  50  years,  and  I  own  several  in  good 
condition  which  I  have  reason  to  think 
are  much  older. 
There  are  at  least  three  ways  of  learn¬ 
ing  this  rush-bottoming,  but  the  best  is 
to  watch  a  skilled  worker,  whether  it  be 
aii  old  puttering  man  who  learned  the 
trick  in  his  youth,  or  a  brisk  feminine 
“demonstrator”  sent  out  by  the  Farm 
Bureau.  The  second  way  is*  to  get  your 
information  from  the  printed  page ;  Mary 
White’s  “More  Baskets  and  How  to  Make 
Them”  gives  clear  directions,  and  there 
are  instruction  booklets  at  15  cents.  The 
third  way,  of  course,  is  to  pull  apart  a 
worn-out  rush  seat  and  note  the  turns  of 
the  coil,  the  square  knots  by  which  the 
rushes  are  joined,  and  the  method  of  pad¬ 
ding.  I  have  learned  to  pad  very  liberally, 
tucking  in  nearly  all  the  cushioning  butts 
as  the  work  proceeds,  for  the  rush,  which 
is  dampened  for  twisting,  shrinks  in  dry¬ 
ing,  and  a  well-stuffed  seat  is  more  com¬ 
fortable  as  well  as  better  looking.  I  stuff 
on  the  under  side  as  well  as  the  upper, 
to  take  up  slack. 
A  good  neighbor,  bowed  under  her  sev¬ 
enty-odd  years,  told  me  the  other  day  that 
in  her  girlhood  rush-seating  was  always 
done  by  men — presumably  elderly  men— 
who  went  from  house  to  house  renewing 
the  chairs,  as  occasion  offered,  in  the  in¬ 
clement  season.  It  is  good  work  for 
women,  however,  demanding  dexterity  and 
patience  rather  than  strength.  My  old 
seats  are  painted  white,  but  I  prefer  a 
coat  of  orange  shellac,  which  offers  a  like 
protection  and  soon  loses  its  obtrusive 
shininess. 
In  writing  recently  about  corn-husk 
baskets,  I  neglected  to  say  that  they  may 
be  stiffened,  and  their  usefulness  no 
doubt  prolonged,  by  the  application  of 
shellac;  also  (as  inquiries  reminded  me) 
that  the  sewing  is  done  with  the  large¬ 
eyed  blunt  needless  sold  under  the  name 
of  tapestry  needles. 
To  the  list  of  wild  plants  suitable  for 
an  indoor  fernery  or  Winter  garden  given 
by  a  flower-loving  correspondent,  I  should 
like  to  add  the  pipsissewa,  known  in 
Northern  New  England  by  the  pretty 
name  Love-in-the-Winter,  and  the  gold¬ 
thread  (Coptis  trifolia).  Both  of  these 
dainty  plants  have  shining  evergreen 
leaves  and  an  attractive  habit  of  growth. 
The  gold-thread  is  readily  forced,  sending 
up  its  delicate  white  blossoms  at  mid¬ 
winter.  while  the  pipsissewa  is  particu¬ 
larly  natty  and  charming,  with  its  crown 
of  little  brown  seed  boxes,  to  say  nothing 
of  the  cream  and  rose  blossoms  which 
may  come  later.  The  wine-colored  stems 
and  rosy  berries  of  the  wintergreen  will 
also  brighten  a  corner  all  Winter. 
While  paying  a  late  call  to  the  garden 
this  frosty  night  (Oct.  6),  I  found  that 
the  earliest  cabbages,  cut  but  not  entirely 
denuded  of  leaves  in  July  or  August,  had 
put  out  a  whole  cluster  or  rosette  of  lit¬ 
tle  pointed  heads,  not  very  solid,  but  very 
white  and  delicate,  and  delicious  for  salad, 
which  is,  in  my  opinion,  the  best  use  that 
a  cabbage  can  be  put  to.  As  the  plants 
were  bought  in  market,  “the  gentleman 
was  anonymous,”  but  these  late  offshoots 
were  much  better  than  the  rather  coarse 
round  heads  that  preceded  them.  Here¬ 
after,  instead  of  pulling  early  cabbages,  I 
shall  judiciously  cut  them.  r.  f.  d. 
Autumn  in  the  Green  Mountains 
Jack  Frost  has  been  lavish  with  his 
brightest  paints,  and  the  Fall  Crocus  are 
almost  ready  to  open,  so  we  know  it  is 
October.  'Wasn’t  it  Thoreau  who  said  if 
one  brought  him  a  flower  and  told  him 
where  it  grew  in  his  vicinity  he  could  tell 
without  calendar  within,  I  think  it  was 
two  days,  the  exact  date,  be  the  season 
early  or  late?  The  wild  flowers  did  not 
make  mistakes,  so  the  first  week  in  Oc¬ 
tober  gives  us  our  gayest  colors.  Of 
course  it  has  been  dry,  but  we  are  find¬ 
ing  something  to  harvest.  It  is  the  dry- 
A  gift  made  with  your 
own  hands  is  appreciated 
more  than 
anything  else! 
f(nit  your  , 
^Christmas  Qiflsf 
There’s  just  time  between  now  and  Christ¬ 
mas  for  you  to  knit  the  special  gifts  for 
those  you  love.  Just  think  how  pleased 
your  husband  would  be  with  a  nice  warm 
muffler,  or  a  handsome  sweater!  There 
are  so  many  lovely  practical  things  you 
can  knit  for  gifts — baby’s  dainty  things, 
afghans,  crib  blankets,  sweaters,  scarfs, 
hats,  for  infants,  boys,  girls  and  grown-ups. 
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