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."