1892 
43 
THE  RURAL  NEW-YORKER. 
Of  the  fruits,  both  large  and  small, 
many  can  be  had  for  only  a  little  more 
than  the  planting.  “  But,”  some  one  says, 
“  these  must  be  cared  for.”  Yes,  and 
those  who  do  that  charge  extra  for  doing 
it,  if  you  buy. 
In  the  garden  we  used  to  do  somewhat 
as  Parny-Ann  did  ;  but  now  we  lay  it  out 
in  a  common-sense  manner  and  cultivate 
it  with  the  wheel-hoe,  and  then  roll  in 
the  vegetables  from  the  time  the  aspara¬ 
gus  and  rhubarb  are  kissed  by  the  morn¬ 
ing  sun  until  the  cold  winds  of  winter 
drive  the  celery  to  seek  winter-quarters. 
These,  with  eggs  from  our  poultry  yards, 
good,  rich  milk,  cream  and  butter  from 
our  Polled  Durhams,  maple  sugar  and 
molasses  from  our  camps,  oat  meal,  etc. , 
make  a  regimen  fit  for  Queen  Victoria. 
I  do  nearly  all  my  patching  on  the  sew¬ 
ing  machine.  I  early  learned  to  sew 
without  basting,  except  in  very  particu¬ 
lar  places.  In  making  a  shirt  I  never 
take  a  sewing  needle  to  it  until  I  am 
ready  to  make  buttonholes  and  sew  on 
buttons.  But  I  seldom  make  a  shirt  now¬ 
adays  ;  once  in  a  while,  however,  my  hus¬ 
band  gets  an  economical  fit  and  brings 
home  some  material  to  be  made  up.  I  do 
the  work  under  a  silent  protest,  as  I  feel 
that  every  shirt  I  make  is  taking  a  meal 
from  some  poor  woman  who  is  working 
for  the  shirt  factories.  True  economy 
should  rob  no  one.  Besides,  the  garments 
and  is  good  by  salting,  then  selecting  the 
pieces  suitable  for  frying,  which  we  pre¬ 
pare  as  for  present  use,  and  can  as  above, 
using  lard  to  fill  in  with  if  there  is  not 
enough  of  the  drippings. 
For  spare-ribs  and  beef  it  is  better  to  re¬ 
move  most  of  the  bones,  which  may  be 
easily  done  when  the  meat  is  quite  tender . 
For  ribs,  run  a  fork  tine  along  on  the  under 
side  of  the  bone  (making  a  slit  in  the 
meat),  and  it  will  slip  out  easily:  for 
backbone  and  a  few  nice  roasts  of  beef, 
we  leave  the  bones  in.  To  save  the 
“  brown  gravy,”  (when  not  scorched)  and 
the  small  bits  that  stick  to  the  kettle  after 
the  meat  has  been  removed,  loosen  with 
a  little  water,  heat  and  a  knife;  watch 
carefully  and  remove  just  as  the  water 
is  gone,  and  put  in  the  cans  to  help  make 
gravy  in  summer.  Of  course  there  will 
be  many  small  pieces  of  meat,  but  when 
opened  it  will  be  found  compacted,  and 
will  slice  nicely  cold,  or,  if  warmed, 
make  good  hash. 
We  have  now,  November  25,  just  fin¬ 
ished  our  last  can  of  meat  sausage,  and 
it  had  kept  perfectly. 
For  use  during  the  winter,  after  the 
salted  meat  is  gone,  we  pack  a  few 
crocks,  run  lard  over  the  meat  and  lay 
two  thicknesses  of  paper  on  this,  and  it 
keeps  nicely  ;  but  we  do  not  try  to  keep 
this  through  the  summer. 
Meat  that  has  been  salted  may  be 
are  so  well  made  now,  and  the  prices  are  canned,  but  it  will  not  taste  so  fresh 
so  moderate,  that  I  can  save  more  by  tak¬ 
ing  care  of  things  going  to  waste — or  read¬ 
ing  the  leading  magazines  and  papers  of 
the  day.  This  many  have  tried  to  con¬ 
vince  me  was  wasted  time,  but  they  have 
sadly  failed. 
Sickness  is  a  costly  luxury.  If  the  doc¬ 
tor  is  called  and  he  says  diphtheria, 
typhoid  fever,  flux,  or  some  kindred  dis¬ 
ease,  as  soon  as  he  has  dealt  out  the  medi¬ 
cine, start  him  around  the  premises  to  find 
when  opened.  I  shall  be  glad  to  learn  of 
“  Subscriber’s”  success,  and  will  cheer¬ 
fully  give  any  further  instructions  de¬ 
sired,  either  through  the  paper  or  di¬ 
rectly. 
In  making  “  Economy  Cakes,”  referred 
to  in  a  late  It.  N.-Y.,  we  use  butter-milk 
or  sour  milk  to  soak  the  bread  in  over¬ 
night  ;  mash  in  this,  in  the  morning,  and 
add  some  Hour  and  bicarbonate  of  soda. 
We  do  not  use  more  than  one  egg,  some- 
the  outer  tissues  and  retains  the  nutri¬ 
tive  juices,  the  extraction  of  which  causes 
the  meat  to  be  tougher  still  and  stringy,  f 
Salt  promptly  draws  out  these  “  juicy  ‘ 
constituents  of  the  flesh,”  leaving  it  hard,  1 
dry  and  tough,  and  it  does  this  all  the  ^ 
more  readily  when  the  meat  is  limp  and 
warm.  Every  farmer  knows  that  it  is  ' 
not  well  to  salt  his  meat  before  the  animal  < 
heat  is  out  of  it. 
Every  successful  cook  seasons  her 
dishes  with  plenty  of  good,  sound,  practical 
knowledge,  at  least  of  the  chemical  laws 
of  food;  and  there  is  nothing  in  which  we 
need  this  knowledge  or  practical  obser¬ 
vation  more  than  in  the  preparation  of 
meats. 
Organic  chemistry  teaches  us  that  “the 
liquid  of  meat  is  not  blood”  and  that  this 
juice  of  the  flesh,  separated  from  the 
solid  matter  is  strongly  acid  from  the 
presence  of  both  lactic  and  phosphoric 
acids.  This  being  the  case,  we  can  readily 
see  the  effect  of  an  alkali,  like  soda,  on 
meats  in  cooking  ;  softness  and  insipidity 
take  the  place  of  all  savory  principles, 
which  really  impart  the  “delicious”  qual¬ 
ity  to  meats.  s.  armisteaii  n. 
*  *  * 
Elisabeth  Cummings’s  story  of  an  in¬ 
efficient  servant  who  gave  her  life  to  save 
her  mistress’s  little  one,  closes  with  this 
thought-compelling  bit :  “In  three 
weeks  Mary  Ann  died.  ‘  I  wa’n’t  brought 
up,  I  was  snatched  up,’  she  said  one  night 
when  her  mistress  was  tending  her.  ‘  I 
come  up  myself,  after  I  was  10.  My  hus¬ 
band  was  not  a  very  good  carpenter. 
When  I  think  it  over  I  see  the  reason  we 
never  got  on,  and  why  I  was  obliged  to 
do  as  I  did.  I  know  I  have  been  a  sore 
trial  to  you.  I  never  saw  things  done  as 
you  do  them.  Folks  that  were  brought 
up  do  not  know  how  much  patience  they 
Suppose  the  “Pittsburgh” 
gives  more  light  than 
any  other  lamp  and 
is  a  hundred  times 
cleaner;  in  fact,  )/ 
almost  takes 
care  of  itself  [  j  V Yu 
—  what  lamp  A"1 '  .  ' 
will  you  read  by  this  winter? 
Let  us  send  you  a  primer. 
Pittsburgh,  Pa.  Pittsbukgh  Brass  Co 
BOILING  WATER  OR  MILK. 
EPPS’S 
GRATEFUL-COMFORTING. 
COCOA 
BREAKFAST  OR  SUPPER. 
IXJT’S  WONDERFUL! 
uThe  Nnv  Treatment.”  for  Ca- 
TpT  tarrh,  by  petroleum.  Send  stamp  for  30 
m  page  pamphlet,  free.  Agents  wanted. 
If  HEALTH  SUPPI  ,rr;  "ft  710  RROADWAY.N.  Y. 
'  r..-  ERIE.  BA.  ^ 
■  CTIinV  Thorough  and  practical 
oTUUT  instruction  given  l>y 
nUmb  Mail  In  Book-keeping,  Business  Forms 
Arithmetic,  Penmanship,  Shorthand, 
etc.  Low  rates.  Distance  no  objection.  Circulars  free 
Bryant  &  Stratton,  415  Main  Street.  Buffalo.  N.  Y. 
WHEAT. 
1  4*8  BUSHELS  PER  ACRE. 
It  is  easy  enough  to  do  if  you 
out  the  cause  ;  then  root  it  out  as  quickly  times  not  any. 
as  possible.  Care  and  pure  air  are  cheaper  Will  “  Farmer’s  Girl,  page  80(5,  please 
for  lung  troubles  than  a  trip  to  California  inform  us  whether  one-hall  pint  or  two 
or  Florida.  F.  C. 
Canning  Meats  for  Home  Use. 
BY  “Subscriber’s”  request,  I  give  our 
recipes  for  canning  meats.  While 
the  meat  is  still  fresh,  season  as  for  table, 
cook  until  thoroughly  done  and  until  all 
the  water  is  cooked  away,  leaving  only 
the  drippings  around  it ;  then  while  hot, 
pack  in  cans,  filling  carefully  all  inter¬ 
stices  with  the  hot  grease,  (similar  to 
fruit  juices)  and  seal  air-tight  while  hot ; 
the  two  principal  essentials  are,  to  cook 
all  the  water  away  and  seal  air-tight. 
The  first  is  easily  accomplished  in  either 
of  two  ways  :  Formerly  we  cooked  the 
meat  in  common  dinner  kettles,  using 
only  a  small  quantity  of  water  at  a  time 
and  adding  more  as  it  got  almost  dry, 
until  so  tender  that  the  bones  would  slip 
out  easily;  then  set  it  where  it  would  cook 
more  slowly  to  dry  the  water  away  and  not 
burn.  Now,  we  fill  the  roaster,  (Dagget’s 
roaster  and  baker,  which  we  regard  as  a 
“household  treasure”  for  cooking  meats 
and  baking  bread) ,  and  cook  in  this  till 
ready  to  remove  the  bones  ;  then  finish 
in  kettles  and  fill  the  roaster  again  with 
pints  of  washing  fluid  are  used  to  each 
boiler  of  water  ?  Both  numbers  are  given. 
In  making  buckwheat  cakes,  we  use  corn 
meal  and  wheat  flour,  one  part  of  each 
to  three  of  buckwheat.  Milk  makes  them 
brown  easily.  The  Rural’s  method  of 
using  “  left-over  ”  buckwheat  cakes  is  a 
decided  success.  8.  D  s. 
To  Cook  Meats. 
I  HAVE  tried  soda  on  meats  to  ren¬ 
der  them  more  tender,  and  my 
ought  to  have  with  folks  that  were  ](now  how,  and  moro  money  in  it. 
snatched  up  or  that  had  to  come  up  them-  Yqu  can  find  fuU  information  in 
selves.  Don’t  mind  my  dying.  I  am  sat-  nrmrror 
isfied  that  the  baby  is  safe.’  ”  “tWLLoL, 
How  L*™-  Watches  Abe  Wobh.-Ah  MW*  01  »*««*  «  ««  Farm, 
innovation  in  the  fashion  of  wearing  PIQUA,  OHIO. 
snatched  up  or  that  had  to  come  up  them¬ 
selves.  Don’t  mind  my  dying.  I  am  sat¬ 
isfied  that  the  baby  is  safe.’  ” 
How  Ladies’  Watches  are  Worn. — An 
innovation  in  the  fashion  of  wearing 
watches  gives  additional  prominence  both 
to  them  and  to  handsome  brooches.  The 
novelty  consists  in  attaching  the  watch  to 
a  brooch,  pinned  to  the  dress  waist  high  on 
the  left  side.  The  two  pieces  of  jewelry 
must  match,  and  the  watch,  of  the  popular 
open  face  style  has  its  face  turned  toward 
the  wearer.  There  is  a  fancy  for  abso¬ 
lutely  plain  gold  watches  in  sizes  be¬ 
tween  a  nickel  and  a  quarter-dollar. 
Neat  silver  watches  with  silver  how-knot 
opinion  is  that  meats  cooked  with  soda  brooches  are  fancied  by  many  ladies  for 
compare  with  those  cooked  without  it  traveling  wear,  or  when  simply  dressed, 
as  rennet-turned  milk  compares  with  a  Sensible  mothers  also  prefer  these  for 
bowl  of  rich,  cream-covered  clabber  their  daughters  still  in  school. 
compare  with  those  cooked  without  it 
as  rennet-turned  milk  compares  with  a 
bowl  of  rich,  cream-covered  clabber 
turned  by  sufficient  time  and  a  proper 
temperature.  And  this  is  all  the  tough¬ 
est  meats  need — sufficient  time  and  heat 
to  cook  them  well  and  tender. 
To  cook  a  tough  steak  I  pound  it  al¬ 
most  to  rags,  roll  it  well  in  flour  and 
drop  into  boiling  lard.  I  let  it  brown 
well  on  one  side  before  turning,  and  cook 
slowly,  turning  it  only  once.  When  well 
browned  on  both  sides,  I  cover  it  with 
boiling  water  and  cook  steadily  and  rap¬ 
idly,  renewing  the  water,  if  need  be,  until 
m  kettles  ana  nn  tne  roaster  again  witn  y.  perfectly  tender!  Just  before  taking 
raw  meat,  thus  keeping  both  oven  and  top  -t  up  j  M  a  little  salt,  and  thicken  the 
of  stove  busy.  Tin  cans  holding  two  or  _ttt  .,  to  Knit,  the 
of  stove  busy.  Tin  cans  holding  two  or 
three  pints  are  best  for  summer  use,  with 
an  occasional  jar  for  a  nice  roast  of  beef 
or  for  backbone  in  canning  pork ;  by 
warming  the  jar  slightly  the  meat  can 
he  removed  more  easily  than  from  tin; 
when  used  cold  it  is  sliced  with  a  sharp 
knife  while  in  the  can. 
While  the  beef  is  perfectly  fresh,  we 
assort  it,  first  saving  out  the  drying 
pieces  and  what  we  can  use  while  fresh 
When  Baby  was  sick,  we  gave  her  Castoria, 
When  she  was  a  Child,  she  cried  for  Castoria, 
When  she  became  Miss,  she  clung  to  Castoria, 
When  she  had  Children,  she  gave  them  Castoria 
gravy,  if  necessary,  seasoning  to  suit  the 
taste. 
A  very  tough  roast  may  be  rendered 
as  tender  as  possible  by  cooking  it 
with  barely  enough  water  to  prevent 
burning,  in  a  pot  on  top  of  the  stove, 
keeping  it  closely  covered  and  turning 
it  from  time  to  time.  It  should  be  put  on 
when  the  stove  is  heated  for  breakfast. 
When  the  meat  is  perfectly  cooked,  baste, 
within  the  pot,  with  flour  and  butter; 
brown,  then  add  boiling  water  and  let  it 
“  smother”  in  it  till  wanted  for  the  table. 
Old,  tough  fowls  should  never  he 
cooked  on  the  day  they  are  killed. 
Neither  should  they  or  any  other  fresh, 
raw  meat  lie  in  salt  until  ready  to  cook. 
When  it  is  necessary  to  boil  fowls  before 
they  are  baked,  plunge  them  into  boiling 
water  and  cook  steadilv  till  tender.  The 
intense  heat  of  the  boiling  water  sears 
g,Ui^cUuneou5  gMvfrtijSing. 
IN  writing  to  advertisers  please  always  mention 
The  Ritual. 
CONSUMPTION 
in  its 
early  stages 
can  be  cured 
by  the  prompt 
use  of 
Ayers  Cherry  Pectoral 
It  soothes 
the  inflamed  tissues, 
aids  expectoration, 
and  hastens 
recovery.  * 
Dr*  J.  C.  Ayer  &  Co. 
Lowell,  Mass. 
THE  SMALLEST  PILL  IN  THE  WORLD!  ^ 
TUTT’S 
'TINY  LIVER  PILLS* 
have  all  the  virtues  of  the  larger  ones ;  a 
I  equally  effective;  purely  vegetable.^ 
Exact  size  shown  in  this  border. 
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