HAMPSHIRE COUNTY FARM BUREAU MONTHLY 



MANDELL^S 



"Where the people who know" 

 btiy their 



SHOES TRUNKS 



HOSIERY BAGS 



UMBRELLAS SUIT CASES 



The Draper Hotel Building 

 NORTHAMPTON 



Northampton 

 ^ National Bank ^ 



WARREN M KING, President 

 C. H. PIERCE, Vice-Presidem 

 EDWIN K. ABBOTT, Cashier 



CAPITAL AND SURPl.US, $680,0U0 

 DEPOSITS, S2,00U,0L10 



Interest Paid on Special Accounts and 

 Certificates of Deposit 



We are qualified to act as Executor, 

 Administrator and Trustee 



Why not make your will appointing 

 this Bank as Executor? 



THE BANK FOR EVERYBODY 



The Habit of Saving 



Is at the Ijottom of most 

 big successes in the busi- 

 ness world. Begin the 

 habit by opening a sav- 

 ings account with the 

 H a y d e n V i 1 1 e Savings 

 Bank. One dollar is 

 enough to start with. 



BANK BY MAIL 



Correction : Epsom Salts Test for 

 pectin read incorrectly in the August 

 issue. It should reat as follows: 



Mi,x together 1 teaspoon of cooked 

 fruit juice, i teaspoon sugar and i tea- 

 spoon of Ep.som salts. Stir until all are 

 dissolved and let stand five minutes. If 

 the mixture sets into a jelly within this 

 time it is a good jellying juice. 



Does ironing make your feet ache? A 

 Plymouth County woman places a folded 

 rug under the feet and thereby lessens 

 the strain. She finds it a real strength 

 saver. Why not have a stool and sit 

 down to iron — especially the flat pieces? 



HAYDENVILLE SAVINGS BANK 



HAYDENVILLE, MASS. 



Concluded from page 8 

 SOUR PICKLES 



6 qts. vinegar, I lb. salt, .3 oz. ginger 

 root, 4 oz. white mustaid seed, 2 oz. 

 cloves, 2 oz. cinnamon, 2 oz. mustard, 



1 tsp. cayenne pepper. 



Heat together, to boiling point. Let 

 get cold and put in crock. Put in washed 

 and dried cucumbers, as they are pickled 

 all summer. (Better to keep vinegar in 



2 separate receptacles and add as need- 

 ed). A bag of mustard over tops of 

 sour pickles prevents molding. 



MUSTARD PICKLES 



2 qts. cucumbers, 2 qts. green tomatoes, 

 2 qts. cauliflower, 2 qts. small onions, I 

 lb. mustard , 1 cupful flour, 6 cupfuls 

 brown sugar, 1 green pepper, cut fine, 

 2 qts. vinegar. 



Cut up the vegetables, and scald them 

 in salt water (1 qt. water to i cupful 

 salt), then drain them well. Mix the 

 mustard, the flou)-, the sugar, and the 

 pepper, add the vinegar, and boil the 

 mixtuie for 10 minutes. Pour the mix- 

 ture over the chopped pickle while it is 

 boiling hot, and seal in scalded jars. 



PEPPER RELISH (EXCELLENT) 



1 peck green tomatoes (cut small), 4 

 red peppers, 4 green peppers, 2 cups cel- 

 ery, a cup salt, 2 cups onion, 6 cups vine- 

 gar, i cup mustard seed, 2 cups brown 

 sugar. 



Put all vegetables through food chop- 

 pei'. Let stand all night with the i cup 

 salt. Drain and put with other ingredi- 

 ents to cook until soft. 



STUFFED BELL PEPPER PICKLE 



Chop fine 1 medium-sized white head of 

 cabbage, sprinkle it with salt, and allow 

 to stand for 2 hours. Squeeze diy plac- 

 ing in muslin bag and twisting tightly. 

 Thoroughly mix with this cabbage: 2 

 ounces white mustard seed, 2 Tb. celery 

 seed, 2 Tb. grated horseradish. 



The Peppers: Select sweet bell pep- 

 pers of medium and uniform size, cut off 

 the top with the stem, remove every seed, 

 stufl" peppers with the filling, replace top 

 and stitch firmly with needle and coarse 

 thread. Place peppers in stone jars, 

 pouring over them enough boiling spiced 

 vinegar to cover thoroughly. 



W. H. RILEY & CO. 

 PLUMBING and HEATING 



KITCHEN FURNISHINGS 



AiihNIS H>l[ 



C.kinvodd KaiiKts uiid Lowe Hios. Paints 



O])]). Piist (Jffiif Nortbtiiiiiitoii. Mas.*!. 



Nnrtbainpton ilnBtttutinn 

 for ^nwtngs 



liKMirpurated 1842 

 ^* ^* ^* 



Quarter Days. First Wednesday in 

 January, April, July, October 



^ft v** %^^ 



$1 will open an account 

 Interest Paid on Deposits 



^* ^* ^* 



Open 9 A. M. to 3 P. M. 

 Saturdays, 9 A. M. to noon 

 Monday evenings, 6.30 to 8 



FIRST NATIONAL BANK 



NORTHAMPTON, MASS. 



THE BAXK OX THE CORNER 



If you want to feel at home, do 

 your banking business with us. 

 We pride ourselves on our large 

 and progressive agricultural cli- 

 entele. Assets over ^2,700,000 



\VM. G. BASSETT, President 



P. N. KNEELAM), Vice-President 

 OLIVEK B. BKADI.EV. Cashier 



