The Birmingham age-herald., 1923-08-22
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By HELEN KENDALL HOnK YOITR OWN RuGa


 Those of us who have a fondness for the quaint old candlewick spreads, rag carpets. knitted bell pulls and other hand wrought arr ticles of our grandmothers' day, are especially enthusiastic over the hooked rugs which have acquired not only an artistic popularity but money value these latter days. Forth from the old farm houses and the country attics, or the best chamber" of ones elderly aunt come these brightly oolored, crudely designed mats, to add their charm to our modern fashioned bedrooms or living rooms.
 To those of us who want them but cannot afford to purchase them. it is good news to learn that we can make them ourselves with as little trouble, one perhaps even more pleasure, than our ancestresses did. In many department stores the mate rials and the teaching are to be had, and for those who live away from the great centers there are schools of handicrafts and household industries that will send printed in- struetions for this interesting old art.
 The materials for these hooked rugs are varied and unusual. In one school 1t has been found that silk or mercerized stockings made ideal rags" when cut Into the proper lengths. Heavier rugs are made of unbleached muslin, dyed by the rug maker to any colors and shades she wishes. Old woolen or cotton dresses may be used, too, combined with pieces of new material
 The tools and equipment for mak- ing hooked rugs are very simple. A framework of light strips of wood holds a piece of burlap on which the design Is drawn, and the pattern is then worked in by drawing strips Of memorial through the meshes of the burlap with a hook made of a piece of steel set in a wooden handle. The process is simple, unhurried, and may be taken up at odd moments whenever the home woman finds time to adopt little to her rug.
 Instructions for making these rugs, and for securing the equipment will be gladly sent by the schools which handle the materials, patterns, and tools.
 The Canning senson
 The June bride of 1922 was getting settled into her stride in her fascl- hating new job of housekeeping. After her six weeks honeymoon in the deep woodsiness of a mountain resort, she had returned to the pret- ty suburban cottage awaiting her, and would have rolled up her sleeves if they hadn't already ended just be- low the shoulderi She could produce dainty breakfasts and appetizing din- ners that sent the June bridegroom into ecstasies. She could entertain guests with the grace and boise of woman twice her age, and preside at the table in way to make her husband thrill with pride.
 Then the canning season ap- preached. She would can things! Tomatoes and peaches and pears and plums. How wonderful it would be to have shelves filled with shining jars full of the fruits and vegetables she had put up. But it was little early yet, for the berries were gone and the fruits not yet plentiful enough. So she waited. When final ly great baskets of fruit appeared al attractive prices, tshe went forth to buy jars and rubber rings and wax, and found that the stock of these necessaries had been exhausted In the little local store. and while she took a day off to go to the city to buy them, a basket of overripe fruit was spoiled past redemption.
 So now a word to the June bride of 1923i Start at once and lay in your canning utensils. Get pint jars, un- less you want to throw away much of your product later. Two persons can rarely eat up a quart jar of any thing! Get several boxes of ruby rubber rings, and box of paraffin cakes-clean and white. Instead of glass jars for jelly get jars of heavy waxed paper. They are lighter to handle and keep the jelly just as well. Get new aluminium kettles to cook the stuff in.
 Don't can too much this first year! Wait until you are more experienced. You will probably not eat it all, just you too, and the long sessions of canning will make you hot and tired. Do just little at first-a few vars of each kind. Then you will find which you like best and can make more or less next year. A whole day of picking over, cooking, strainining,, canning, sealing, and labelling will make any bride wonder why she didn't remain a bachelor girl!