198 
jfhe 
Gfeatest Range 
Improvement 
of a 
Generation 
7/ieSunimiiSyphonF/uQ 
You have none of the annoyances 
of a slow oven—and perfect bak¬ 
ing is assured with the Summit - 
Syphon Flue attached to any Sum¬ 
mit coal burning range, because 
you get more heat evenly dis¬ 
tributed to every part of the oven. 
Even with a low fire your oven is 
always ready and it is never neces¬ 
sary to force the fire for good re¬ 
sults. 
Syphon Summit 
Ranges 
The Summit Syphon Flue is pat¬ 
ented and made exclusively by us. 
It can be fitted to all Summit coal 
burning ranges, including our com¬ 
bination coal and gas ranges, 
which are made in Pearl Gray, 
Turquoise Blue, Brown and White 
Percelain Enamel. Write for name 
of nearest dealer. 
Summit Foundry Co 
Geneva, N.V 
Chines William Stores 
240 Stores Bldg. Ne w York City 
Mw TorkStyles and 
General Merchandise 
Before you buy 
anything, any¬ 
where,look. in 
our catalog 
iJorm this habit- 
itjpays! 
If you haven't our catalo, 
write us C 
American Agriculturist, September 20, 1924 
A New Chair for an Old One 
Re-Upholstering Not Hard if Rightly Done—Fall Recipes 
TAST fall when house cleaning time came 
around we were very much puzzled 
to know just what to do with an arm¬ 
chair which, although its wood-work was 
in excellent condition, sadly needed 
repairs to its upholstery. We first thought 
we would use cretonne but as this material 
is so easily soiled and requires so much 
laundering, we looked around for some¬ 
thing more serviceable and at the same 
time attractive. 
First, we considered the quality of the 
material. It must be something that 
would stand continual use and still not 
get shabby. We looked at a great many 
different kinds of upholstering goods and 
were about to give up in despair as the 
material that was really good looking 
and serviceable seemed quite beyond our 
reach, when the salesman showed us a 
manufactured material like leather, called 
fabrikoid. It came in a great range of 
colors and finishes, but the piece we 
finally selected was a rich brown, as this 
matched the other furniture in the room. 
Use the Old Covering as a Pattern 
When dressing up our old chair, the 
old leather with which the cushions had 
been covered was removed, straightened 
out and used as a pattern so the new 
covering could be cut to fit properly. 
This was a very simple task, as the only 
thing we did was to recover the cushions 
for the back and one for the seat of the 
chair. The coverings for the chair cushions 
were cut somewhat rectangular in shape 
as the pillows are more long than wide. 
The covering was allowed to lap over the 
back of the cushions for about six inches. 
This left a rectangular space on the 
back of the pillow uncovered, so we cut a 
piece of the fabrikoid two inches longer 
and wider than this space and tacked the 
corners in place so we would be sure that 
it would be exactly straight, then we 
turned the front part over the flat piece 
of material and sewed it in place with a 
coarse needle and heavy linen thread. 
To allow the corners to fit nicely, we cut 
a V -shaped piece out of each corner and 
lapped the goods, sewing the cut portions 
together. This left a slight fullness at 
the extreme corners which was gathered 
in and finished off with an ornamental 
button. 
The goods was so soft and pliable that 
it, folded and tucked nicely and the 
finished cushions are extremely good 
looking. We are finding it wearing well, 
too. 
The chair itself was given a coat of 
transparent varnish, and when it had 
dried thoroughly we put the newly 
covered cushions in place and behold, a 
beautiful new chair for father! It is a 
joy to the whole family, too, on account 
of its pleasing appearance and welcoming 
air, and best of all the cost was very 
small.— Mrs. Rich Lucas. 
For the “R” Months 
Brown Oyster Stew:—Fry four thin 
slices of bacon and to the fat in the bottom 
of the pan add half a sliced onion and 
two tablespoonfuls of flour, rubbing it to 
a smooth paste. When brown add one 
SEPTEMBER BRINGS THE SMART NEW FALL STYLES 
T HE tunic blouse is the defi¬ 
nitely new note in the autumn 
fashions. You see them every¬ 
where, in all the shops, in gay 
materials and somber ones, suit¬ 
able for every-day or for really 
dressy wear. They follow ac¬ 
cepted lines in being loosely fitted, 
comfortable, and trimmed simply 
or not at all. 
No. 2224 is made with round neck, 
finished at the back with a collar. It is 
perforated for short sleeves, if desired. In 
sizes 14 and 16 years, and 36, 38, 40, 42 and 
44 inches bust measure. Size .36 takes 2% 
yards 36-inch material, with 2% yards 
binding. Price, 12c. 
Is she starting in school 
again? Outfit her with a smart 
one-piece dress of becoming 
color and serviceable material. 
No.'2221 has style without 
fussiness and the schoolgirl will 
feel comfortable and well 
dressed in it. In sizes 6, 8, 10, 
12 and 14 years, taking 2 
yards of 40 -inch material for 
size 8, with Ys yard contrasting. 
Price, 12c. 
No. 2178 is a skillfully cut 
apron, easy to make, with 
“non-skid ” shoulder straps 
to delight the busy housewife. 
The pattern comes in only one 
size, taking lfi yards of 36- 
inch material, with lYi yards 
binding. Price, 12c. 
No. 2114 is an ideal dress 
for any figure, so it cuts in both 
small and large sizes. It closes 
at the left side, under the collar, 
has kimono sleeves and a simple 
belt finish. Sizes 36. 38, 40, 
42, 44 and 40 inches bust 
measure. Size , 36 takes 3]/t 
yards of 40 -inch material. 
Price, 12 c. 
For the first day of school, 
No. 2237 is suggested. The 
diagram shows how it cuts in 
one piece and buttons right 
down to the hem at the back, 
making it easy to iron. Sizes 
2, 4 . and 6 years. Size 4 
requires 1% yards 32-inch 
material, with yard con¬ 
trasting - Price, 12c. 
TO ORDER: Write clearly your 
name, address, pattern numbers 
and sizes, enclose 12e for each 
pattern ordered, and send to the 
Pattern Department, American 
Agriculturist, 461 Fourth Ave., 
N. Y. City. Always keep a record 
of your order in case of any 
difficulty. Add 10c if you wish 
our big new fall and winter style 
book, full of up-to-date designs, 
suggestions for Christmas presents, 
embroidery transfer designs (the 
new hot-iron sort) and other 
' original features. 
quart of oysters with their liquor and 
salt and pepper to taste. Serve as you 
would ordinary oyster stew with crackers 
or toasted bits of bread. 
Delicious Oysters:—Put one pint of 
oysters over the fire and cook until the 
edges begin to curl, then set dish in 
which they are cooked in a pan of hot 
water over the fire, add one tablespoonful 
of lemon juice, and a liberal seasoning of 
salt and pepper. Mix two beaten eggs 
with three teaspoonfuls of melted butter 
and stir into the oysters. Cook until 
the mixture thickens, but do not bring 
to boiling point as that might cause it to 
curdle. Serve on toast. 
Italian Oysters:—To two cupfuls of 
oysters, add one cupful of egg macaroni, 
broken in short lengths and cooked in 
salted water, one tablespoonful of melted 
butter and a seasoning of salt, pepper and 
tabasco sauce. Mix by tossing lightly 
with a fork, cook until the edges of the 
oysters begin to curl, being careful to 
keep from burning. To one cupful of 
tomato juice, add a pinch of soda, bring 
to boiling point, pour into the oysters 
and serve. 
Baked Oysters —Toast slices of bread, 
not too brown. On each slice put three 
or four large, plump oysters, dot with 
butter, season with salt and pepper and 
set in oven until oysters are done. Just 
before serving lay a thin slice of lemon 
on top of each piece. 
Creamed Oysters:—Cook one pint of 
oysters in their own liquor until the 
edges begin to curl. Pour in a sauce 
made of one-half cupful thin cream, two 
tablespoonfuls cornstarch, three table¬ 
spoonfuls of butter and a seasoning of 
salt, pepper and Worcestershire sauce. 
Cook until it thickens and serve in small 
individual dishes. 
Oyster Pie:—Line a deep pie dish with 
rich pastry and bake. Remove but do 
not cool, pour in one pint of oysters from 
which all liquor has been drained and 
one cupful of rich cream seasoned with 
salt and pepper. Put on top crust and 
brown in a quick oven. The oysters 
will be done by the time crust is well 
browned.—L. M. Thornton. 
The Girl at Vacada 
{Continued from page 197) 
a good-lookin’ hide. Mostly I just git 
rid of ’em. Better take yore own advice 
an’ vamose, senor.” 
“You can’t run a bluff on me, stranger,” 
said Furniss. “You ’tend to your own 
business. I reckon you don’t know who 
I am.” 
“I’m pinin’ none to m%ke your ac¬ 
quaintance, but I’ve a good idea of what 
you are. Matter of fact, I jest told you. 
I ain’t aimin’ to run a bluff with you. 
Ruther hold the right cards—an’ I’ll be 
mightv careful how I draw.” 
His eyes held those of Furniss. His 
right hand was near his hip and the butt 
of his bolstered gun. By some strange 
reflex, such as makes the crudest man 
take off his hat at a funeral, Furniss had 
left his own gun, which he carried in a 
shoulder , sheath, in his desk in the 
private room at El Solaz that he termed 
his office. He strove to outstare the 
stranger but failed, surrendering the 
situation with a shrug. 
“I’m not heeled, my friend,” he said 
before he turned on his heel. “But I’ll 
be looking for you later.” 
“I’ll be right easy to find. Name’s 
James Hughes, Jimmy Hughes. Adios, 
hombre .” 
Furniss went striding over the slope 
and disappeared. 
{To be continued) 
Always rinse glasses which have con¬ 
tained milk in cold water first. If put 
into warm water the milk will harden 
and be difficult to remove.—J. Carney. 
