Image provided by: Joanne Skelton; Cottage Grove, OR
About Rural enterprise. (Halsey, Or.) 1924-1927 | View Entire Issue (Sept. 2, 1925)
RURAL ENTERPRISE FALL COATS PASS IN REVIEW; FROCKS IN WOOL OR SILK MFR0VED UNIFORM INTERN AUGNAI CANNING TIM E TABLE IS Q UITE USEFUL HE procession of new fall coats Is tantes, for presentation at the court of beginning to puss In review ; Im ) fashion. One style show follows unoth- portant looking and gracious garm ents, j er In the large cities and here the new th a t Im mediately Inspire respect and arrivals make th eir bow. T here has interest, are In th e vanguard and we ! been some doubts us to w hether some are meeting them for the first time. 1 of them would be well received or T here Is nothing easy-going and cas 1 n o t; for certain of them have little ual In th eir style points—they are I lineage and few can point back to original, beautiful, assertive and In ! any particular period for th eir origin. creasingly em phasized when coats for They are modernists and original, but form al w ear o r sem idress come Into well behaved and rarely bizarre. view. F irst and most Im portant Is the The most Im portant style note Is the tailored note In street and afternoon changed silhouette—the new coats are frocks and In coats. T here Is no d o u tt fuller and the flaring skirtltne has about its success for American women gone a long way tow ard replacing the I have long adm ired tailored styles. la T Blanching an d Processing F ruits and Vegetables. The following lime table shows the blanching lime required for the vari ous vegetables and fruits, and also the time for processing in a hot-w ater bath outfit, and a steam pressure cannel*. The periods given in thia table are for quart Jars. Add 30 minute« for 2-quart Jara atnl deduct 5 m inutes for pint Jars. For a few vegetables, such as corn, beans, peas and asparagus, the United States D epartm ent of A griculture reconnnenda that when u hot-w ater outfit is used in the South, they be processed interm ittently, th at is, from one to one and a half hours on three successive da)«. M ary G raham ,^« B r j» o n «w n - er Z ? .»»sei S«*i Mw SICK RHINOCEROS P r o c e s s in g B la n c h in g P r o d u c ts **I feel so aick, I feel so sick,** said the Tw o-llorned Rhinoceros in the loo. “What is the m atter with you?*’ asked the other Rhinoceros next door. “I feel ao sick, oh, I feel so sick,** repeated the Two-Horned Rhinoceros. “How do you feel sick? “ W here do you feel sick? “ Why do you feel sick? ‘‘Tell us about it,” th e other Rhinoceros said. “Oh, neighbor, and kind Rhinoceros friend,” said the Two-Horned Rhi noceros, “when a creature is sick he can’t answ er questions. “He doesn’t know why he feels sick. H e doesn’t know much about anything then except th at he hurts and Is sick all over, and feels as though he couldn’t do anything at all. “Oh, It’s horrid to be sick !" “Poor Two-Horned Rhinoceros,” said the other Rhinoceros. Then the Two-Horned Rhinoceros began to cough, oh. such a cough. It seemed as though he could not get his breath, he was coughing so hard. The keeper heard him cough and came hurrying to him. “You poor Rhinoceros,” said the keeper, “you have whooping co u g h ! “Those terrible Whooping Cough W retches have come to visit you now, Just as they visited those splendid boys John and his baby brother earlier tfds season. “It was dreadful when they visited those two nice boys. “I beard about it. “And those mean w retches now have come to bother my poor Two- H om ed Rhinoceros.” Then, w ithout asking any questions, or fussing with him, the keeper at once gave the Two-Homed Rhinoceros St e a rn l ’rea \ \ « t e r • u r« Cooker M in u te « I.b a M in u te « Hot M in u t e s A p p les ........................ ........................ ............ .. e B l a c k b e r r i e s ............ ................. 14 1 to 2 3 to 4 N one 1 to 10 3 G o o s e b e r r ie s ......... ................. 1 P e sch a a P e a r s .......................... P e p p e r s ...................... .......................... ................. P in e a p p le s ........................ P lu m s .................................... Q u in c e s ............................... R a sp b e r r ie s ...................... R h u b a rb ............................. F a ls if y ................................. S p in a c h or a n y g r e e n s S tr in g b e a n s S w e e t p o t a to e s .................................................... T o m a to e s S ou p m ix tu r e s S tr a w b e r r ie s CORN GIVES MOST CANNING TROUBLE Speed and Care Demanded in Following Directions. N one 2 to 5 2 to 6 3 to 5 15 s e c o n d s R o a st S to 5 P r ic k w ith n e e d le IU N one N one 6 4 8 to 8 S tea m % »lone— p e e l 30 to 60 s e c o n d s N one N one 12 20 120 90 13 15 120 60 90 25 ISO 16 12 16 . • • • 10 6 30 30 5 10 10 30 40 40 15 1« .. •, “You Poor Rhinoceros," Keeper. Said some medicine which would help him us much as possible. Night a fte r night and day a fter day the Rhinoceros coughed, and every minute w hich could he spared the keep er was with him looking a fter him and seeing th at he was mude as com fortable us he could he made when the Whooping Cough W retches were visiting him. T here they were, quite uninvited, Blanch the Corn In Hot W ater. and yet staying around In a mean way th at they have. They don't care w hether they are id for leaks) and tops should he boiled 15 m inutes and then he left In the hot Invited or not. I’eter Gnome was perfectly furious w ater until ready for use. The rub about It. He argued with the Whoop bers should be pluced In a hot soda (olutlou made with one tablespoon ing Cough Wretches. “How mean of you to come nnd |oda and one quart of boiling water. bother a nice anim al such ns the Two- If a hot-w ater hath canner Is used (either homemade or commercial), Horned Rhinoceros,” he said. “C an't you stop these mean ways have the w ater heating In It before startin g to cut the corn from the cob. of yours?” A steam -pressure canner Is recom But the Whooping Cough W retches did not care. They were so mean mended for use In the canning of corn. If nsed. the w ater In It should he they liked to be mean. How they did act, and how sad started to heating beforehand. A c o ii - w as the keeper, and I’eter Gnome, and taln er of boiling w ater should he In readiness In which to blanch the com. the Tw o-llom ed Rhinoceros. "K eeper,” the Two-Hom ed Rhi noceros would try to say between coughs, “make me well. “Please make me well, keeper." And the keeper would say : “I will make you well, If my medi cine and good care cau do so. Rhi noceros.” When the keeper spoke to the Two- Horned Rhinoceros the Rhinoceros seemed to feel more encouraged and more cheerful. It had been th at very way with John and his baby brother. They had felt so much b etter when their mother or th eir daddy or th eir lovely, young I I, . ■»’ grandm other had talked to them and played with them. * j ' ' J ; A fter a wretched tim e of suffering ; '.>Z for the Rhinoceros he was made all well, and oh, how he did enjoy being well a g a in ! Never were two visitors less w ant ed. Never was sny one more de lighted to see them go than were the Cut Prom the Cob. Two Homed Rhinoceros, the keeper Remove husk a and silk; blanch and P eter Gnome. The Two-Hom sd Rhinoceros en (boll) com for one to five minutes ou joy«! being well more than he ever the cob. Dip for an Instant In eold had In his life before, for he had w ater. A fter cold dip, cut Immediate known w hat It was to be 111 and the ly off cob with a sharp, thin bladed great, great difference between It and knife. Speed Is requisite In successful can being well was truly rem arkable. ning of com. The best results can be obtained when one person cuts the IV as B a b y S le e p in g ? com from the cob and another Dlls the ag me moving some chslra containers. I’ack the com to within In readiness for the assembly In | one Inch of the top. Add one level tea y school, a little four-year-old spoon of salt and one-half teaspoon of »reeded to he helpful by doing ! sugar to each quart. Fill the Jars with me. Since she was quite noisy, I hotting water. But rubbers and tops In ; "Sh, don't make so much to position <>n the Jars. When ualng w h e r e u p o n s h e c a m e c lo s e to j Jars with glass tops which have wire d asked with the most charm- i balls the top ball only ahould he put noceace: "W hat'a the m atter, j la place. baby aleeplng!” 1 Place the tilled Jars on false bdttom x . of the N sw com ers. placem ents on dressy coats. A hand [ faced wool cloth, rlbhed silk o r crepe some coat of th e sports type th at will satin and one may study in the picture m ake a strong appeal to younger wom ; its adaptation of certain favored style en is shown In the picture. It Is made ' features. A group of plaits a t each o f n atu ral kasha, lined with red crepe side. In the skirt, release a little ful which appears In the turned hack cuff ness below the hips and they are ac- and revers. It Is bordered with Amer rented by buttons about them, cov lean opossum fu r and has a decora ered with m aterial like the dress. The tion of buttons down the sides In this vestee and undersleeves ap p ear to be model th e fullness Is developed In of tucked net banded with a very n ar front and the fu r border em phasizes row tr a ld and th e tie of narrow rib- the flare In th e skirt, but th e coat bon with long ends is a particularly effective ttnlah for an excellent m odel bangs straig h t at th e back JULIA BOTToMLEY. New style points In fall dresses («, ISM. Wwtsrs Navspsesr UBMaJ are earning In like a ttutk of debu- O ne . : t i ' • L esson for S ep tem b er 6 PAUL W R IT E S TO T H E P H IL IP P IA N S . L E SSO N T E X T — P h i t 1 :7 -1 « ; «1. G O L D E N T E X T — "I can d o a ll th in g s th r o u g h C h r is t w h ic h a t r e n s t h e n e lh m a '— PhIL «:1S. P R IM A R Y T O P IC — P a u l an d U la F r ie n d s. J U N IO R T O P IC — P a u l P r e s s in g T o w a r d th e G oal. IN T E R M E D IA T E A N D S E N IO R T O P IC— C h o o s in g th e B e s t T h in g s . YOUNG P E O P L E A N D A D U L T T O P IC— T h e C h r is tia n e OoaL 10 40 15 10 30 45 10 it 10 10 10 30 of opposition 15 45 70 4. D uties enjoined (1:27-2:18). 5. P aul's promise to send Tim othy and E paphroditus (2:10-30). 15 35 25 120 16 30 of wood In the w ater-bath container or Into the steam -pressure canner. With the hot-w ater hath runner have the w ater above the tops of the cans. When one period of processing Is used, boll steadily for 180 minutes. Corn seems to give the Hverage home canner more trouble than any other product. It 1» especially Impor tant, therefore, that extrem e care bo used ami that directions he carefully followed. Much depends upon the age and condition of the com. Select fresh, tender. Juicy corn which has not reached the starchy stage. A little ex perience In selecting the car and the ability to recognize corn th at Is Just between the milky and dough stage are Important. Have the utensils In readiness be fore starting. T he Jars (already test- the p b f i t z w à t ï h . d d . r>«<a of t h s Kv«nln< School. Moody B ib le I s ot ft u l« o f C h ica g o ) <(©, W«at«rn N »w »p ip »r C o lo n .) 120 ISO 20 25 35 23 16 25 12 15 90 120 120 (P rep ared by th e U n ited S t a t e , D ep a rtm en t o f A g ricu ltu re.) W id t h a n d D i g n i t y in T h is D e s ig n . ’ Lesson’ <•▼ r b v iso Pack Corn in Jars. stra ig h t line. T his g re a te r fullness Is | thls connection the re tu rn of wool to very adroitly m anaged with a view to favor must be noted, especially In preserving the Impression of slender smooth-faced cloths of high lu ster— ness in the flgure and Is usually intro broadcloth or "satin broadcloth," as It duced below the swell of the hips or Is called, and tine flnnnels. Next In In front. With It there la a tailored order of Im portance Is Increased ful trim ness In the body of the g a r m e n t- ness, by means of plaits or flares. B ut very long sleeves and high collars add this Increased fulness In tailored ing length of line, and there Is much j dresses does not alw ays mean a wider ! silhouette. P laits are the favored me dignity In design. .F u r m aintains Its place as a border dium for Introducing fulness. T here fo r the bottom of many eoats and has ! Is alm ost no exception to the rule of captured other positions. Besides col j long sleeves, but In these and In neck la rs and cuffs In great variety fu r sup lines th ere Is a pleasing variety. One of the newcomers, shown plies trim m ing touches In other ways and Is much used In patches and em- nbove, might be developed In a smooth- SundaySchool startin g to count tim e a fte r the w ater la boiling vigorously. If the Interm it tent processing la Used, boll 1*4 hours the flrst day and 1 hour on the two succeeiling days, allowing only 12 to IS hours between the flrst and second processing periods. Tighten the Jar lops a fte r each boiling and loosen Just before the successive boiling. ( inly one period of processing Is Dec essary with the steam -pressure cook er. When one Is used, process com 8(1 m inutes under 15 (Miunds pressure at a tem perature of 280* F. When Jars are removed from the canner, lighten tops Immediately. Cool W rap and Stora in Cool, Dark Placa. In a place away from drafts, teat the seal, and store In a cool, dark, dry place. C u s ta rd D esserts “Floating Island“ Is a custard (les sort with the stlllly beaten, sweetened w hites served on lop of the custard, a fte r having been cooked a moment In th e hot milk before the yolks and su gar were added. An English dessert called "trifle" consists of pieces of almond studded sponge cake, soaked in flavored cooked soft custard, and topped off with bits of ta rt Jelly and spoonfuls of whipped cream. F or cornstarch blancmange, vanilla or chocolate gelatins, fru it gelatins, souffles and steam ed puddings, cus tard sauce will be acceptable If cream cannot he spared. t-O -O ’O -O -O -O -O -O -O -O -O Som e C a n n in g E ssentials Clean, fresh fru it and vege tables. C ontainers which can be made a ir tight. Rubber rings possessing life and elasticity. Care and cleanliness from start to finish. H eat for a sufficient tim e Insure preservation. Air tight seating at end "processing." Cool, dark, dry storage. The contents o f the epistle may ba sum marized as follow s: 1. S alutation (1:1-2). 2. Thanksgiving and prayer In whlclj he shows his loving Interest in them (1:3-11.) 3. Trium ph of the gospel In spite (1 :12-20). 8. Exportations and warnings (3:1- 4 :1 ). 7. Renewed appeal for unity (4:2-0). 8. Personal m atters (4:10-23). T he essential message of Phlllp- plana Is a revelation of the mind which should dom inate the C hristian. 1. All Things Lost for C hrist (3:7-0). The occasion for this rem arkable declaration w as the claim of the Judatzlng teachers for legal righteous ness. In chapter 3 :4-fl he enum erates the grounds upon which he had a right to base big claims for legal righteousness. 1. “Circumcised the eighth day," In keeping with the dem ands of the law. 2. “Of the stock of Israel,” related by blood and birth. 3. “T ribe of Renjumln," from which the flrst king was chosen, and which alw ays rem ained loyal to the nation. 4. "An Hebrew of the H ebrews,” In contrast with some of mixed p aren t age. 8. "Touching th e law, a Pharisee,“ the sect most zealous for th e ritual of Judaism . 0. “Concerning zeal, persecuting the church." A passionate effort to crush the church. 7. “Touching th e righteousness which Is In the law, bluineleas." as to the condition of life demunded by the law. All of these, valuable In them selves, when placed alongside of the excel lency of the knowledge of C hrist wpre abandoned for a better thing. The vision of C hrist gnve him the tru e perspective of values. In this light he saw the u tte r w orthlessness of these things. A fter some thirty years of such trials nnd sufferings as per haps no other hum an being ever knew, he has no regrets, and still counts them ns refuae In comparison with w hat he had gained In Christ. II. Paul’s Present Desire (vv. 10-11). 1. “T h at I May Know Him." Personal acquaintance with the Ixird was his suprem e desire. To know the saving grace of C hrist Is good, but to know C hrist Is Intlnltely bet ter. 2. “The Pow er of His R esurrection." T his Is an advance thought over personal acquaintance. It la the ex pression of the life of C hrist through the apostle. It Is the power you gain to overcome, the m astery over sin and self. 3. "Fellow ship of Ills Sufferings." Not only Identified with C hrist In Hla sufferings by Im putation, but th n t he might fill up that which Is behind of the afflictions of C hrist (Col. 1:24). 4. "A ttain Unto th e R esurrection of the D ead” (v. 11). T his will be accomplished when the Lord comes (I Thess. 4:18-17). III. Pressing Tow ard the Goal (vv. 12-18). Paul clearly grasped Ihe meaning of his perfection In Christ, yet he was keenly conscious of hla personal limi tations. Herein Is expressed the tru e law of progress In the spiritual life. 1. Conscious of Lim itations (v. 12) The flrst step tow ards progress Is to be profoundly dissatisfied with personal attainm ents. No Intellectual advancem ent la ever made by those who think they know enough, who are satisfied with w hat they have. 2. Conscious of a T ranscendent Goal (v. 18). T he C hristian life Is an upward call ing. 8. A Resolute D eterm ination to Reach the Goal (v. 14). He declares, "T his one thing I do." IV. The Right Occupation of the Mind (ch. 4 :1 -8 ). The Ideal controls ihe man. “As a man thlnketh In his heart, so Is he." When once the mind Is guarded and m ntrolled by the peace of God, It will dwell upon spiritual things. Faith "E very man may loae the sunshine for a time because of the clouds but happy is he If he still retain s hla faith." The Good Shepherd A good shepherd alw ays looks after hla ailing sheep.— W estern C hristian A dvocate Teaches Mercy "The religion of Jesus Christ alone teaches mercy."