i89i 
THE RURAL NEW-YORKER 
5i9 
the apples, chop very floe, and use vinegar 
In the place of cider, in seasoning the meat. 
We buy our beef by the quarter, most of 
the year. The market man cuts it up. In 
winter it is easily kept. In summer, a 
large cake of ice is placed in a tub in the 
cellar; on the ice are laid the steak and 
roasts. A clean cloth is thrown over the 
meat and it is covered thickly with blank¬ 
ets. Every morning the meat for the day is 
removed and the beef and ice repacked, to 
get rid of the water. Beef can be salted at 
any season of the year if the brine is boiled 
often enough to keep it clear of blood— 
every two weeks in hot weather. This 
makes work, but it saves more than half 
the price of the same pieces bought at 
market pr'ces as needed. Our groceries 
(the most of them), and our coal and grain 
are bought in large quantities, and as far 
as possible we take advantage of special 
sales in buying dry goods, while needless 
waste is counted a sin. 
Nothing saves frlc'ion like working to¬ 
gether. There are few places where this 
truth may be shown more plainly than on 
a farm, while husband and wife “ pull to¬ 
gether.” S E. HOWARD. 
Colorado 
AFTER MANY DAYS. 
AM far from having indulged in a Rip 
Van Winkle sleep of 20 years, yet I 
have just resumed the reading of The 
Rural after a lapse of that length of time. 
As I opened the first number that found 
its way to my table, I was attracted by the 
illustration of the hous3wife with Time 
well in hand calling to her aid some of the 
domestic fairies our nineteenth century 
wisdom has invented. From the accom¬ 
panying note I infer that The Rural house¬ 
wives have been exchanging experiences 
and recommending what they have found 
worthy of trial—an excellent plan. 
Then I read “ Faults in the Castle” and 
regretted that I had not been present when 
the interior arrangements or domestic con¬ 
veniences of houses were being discussed, 
for, after waiting and planning a quarter 
of a century, we have for two jeais been 
enjoying a cosy home of our own building 
and though it ceitainlv has "faults” it has 
some strong points that might well be 
copied. But, alas ! as I read on I saw i hat 
the home Itself would win far more favor 
than some of the methods by which it is 
conducted—that is—if all yourreadeis are 
such vigorous and model housekeepers as 
“ Sylvia Grey.” For I plead guilty not only 
to using sheets and towels without ironing, 
but to wiitingand urging ether housewives 
to do the same, and I shall not admit that 
I am “thriftless” Sylvia’s assertion to the 
contrary notwithstanding. Oh, yes 1 "the 
temper of an iron can always be tried on a 
brown towel;” and the temper of the over¬ 
worked housewife and the entire family 
can and will be tried when she stands over 
an ironing-board and rubs every garment 
into glossy smoothness. She would honor 
her womanhood, her wife and rmtrerhood 
far more by folding some of the spotlessly 
clean garments, such as woven under wear, 
sheets and towels, leaving a few wrinkles 
while she with a smile on her lips and a song 
in her heart, lets drop an encouraging word 
here and a smile there and notes how much 
greater is this power for good than the 
most immaculately ironed clothes, and 
wonders hew she ever had such a false con 
ception of the real values of life. 
When, a young, inexperienced girl, I 
joined the army of housekeepers, it was 
with a full determination to excel, to be a 
model; and yet deeper down in my he>rt 
was a determination to make a happy, 
restful home, one which my husband and 
children would leave with reluctance aLd 
to which they would return with joy. Ah 
me! to that end were given years of trials, 
of successes, aye, of bitter defeats, and only 
long months of enforced idleness convinced 
me that life was too short and human en¬ 
durance too little to accomplish half that 
an energetic, ambitious woman plans; that 
home-making and model housekeeping 
were not synonymous, indeed, rarely com 
gyavmijsiug. 
Please mention The R. N.-Y. to our adver¬ 
tisers. 
When Baby was sick, we gave her Castorla, 
When she was a Child, she cried for Castorla, 
When she became Miss, she clung to Castorla 
When she had Children, she gave them Castorla 
blned, and that every woman must be a 
law unto herself in managing her house¬ 
hold. 
For hygienic reasons, despite "May 
Maple’s ” unbelief, soiled clothing cannot, 
with safety, be worn next the person; sani¬ 
tary regulations must be enforced in our 
homes ; plenty of properly-cooked, nourish¬ 
ing food must be placed upon our tables in 
an attractive manner ; but common utder- 
wear and children’s clothing need not l e 
puffed, ruffled and overtrimmed generally; 
fancy cooking need not be indulged Id, and 
not all clothing need be washed. 
All this is on the supposition that the 
work must be done by the housewife her¬ 
self. If I could afford trained servants, or 
could give work to needy washwomen, I 
would have everything spotless and 
in order throughout my house, and 
every towel and dish clcth ironed; but if I 
had only one mai 1 of all-work, or were 
compelled to fill that position myself, I 
would study earnestly to know what was 
for the highest good of my family, and I 
would • shirk the non essentials with the 
utmost complacency and count myself 
wise in doir g so. 
New York. KATHERINE B JOHNSON. 
VARIOUS WAYS OF COOKING VEGE¬ 
TABLES. 
HE majority of cooks show less skill 
when preparing vegetables for the 
table than in any ether branch of culinary 
art Possibly a reason for this lies in the 
fact that no fixed rules can be given for 
their treatment; a greater or less degree of 
maturity in summer vegetables and the 
season of the year for those kept in store, 
make such a wide difference with them. It 
is, however, easy to test them with a broom 
straw, and one soon learns the time re¬ 
quired for each. 
Peas, asparagus, corn, tomatoes and 
mushrooms require about half an hour; 
young beets, parsnips, turnips and carrots, 
three-quarters of an hour; cabbage, string 
beans, salsify, onions and the various kinds 
of greens need two hours, but when these 
vegetables grow old, from 15 minutes to 
half an hour more will be required to cook 
them thoroughly; it will be found, too > 
that hard water will not cook any vegetable 
as quickly as will soft water. 
Young beets with their leaves and stems 
make excellent greens. They may be boiled 
in a little salted water, drained and served 
with butter and vinegar, or a small piece of 
corned pork may be cooked with them, when 
the butter is not needed. Beets must not 
have their skins bioken before boiling or 
most of their sweetness escapes. When de¬ 
sired for any use they should first be boiled 
until tender, then dropped into cold water, 
when the skin may be rubbed off easily A 
very nice way to prepare young beets is to 
slice thin and place in a vegetable dish. 
Prepare a pint of drawn butter as previous¬ 
ly described, except that half vinegar 
should be used for the liquid. Pour this 
over the slices and serve steaming hot. 
Baked Beets.— After cooking and remov¬ 
ing the skins, cut the beets in quarters and 
place them in a baking dish in a hot oven. 
Baste every five minutes with butter and 
lemon juice or vinegar. They will be ready 
to serve in half an hour. 
Bhet Salad —Cut equal quantities of 
cold, boiled btets and potatoes into slices 
and serve with mayonnaise dressing poured 
over them. 
Green Peas —These are nicest cook* d in 
a granite kettle with as little water as will 
keep them from burning. When done add 
one cupful of sweet cream and salt to taste. 
Butter and pepper detract much from the 
delicacy of peas for many appetites. 
String Beans.— These may be prepared 
as the above, or they may be served with 
a vinegar dressing like the ore advised for 
young beets. 
Green Corn is never better than when 
cooked on the cob and served au naturel. 
The heat may be retained by wrapping it in 
one of the pretty cosies made fer the pur¬ 
pose. 
Stewed Corn.— Cut the thinnest slice 
possible from the kernels of corn; then 
scrape out the remainder, thus leaving the 
hulls on the cob. Put the corn in a double 
boiler aid cook until tender with a very 
little water. When done season with pep¬ 
per, salt anu butter or cream. 
Corn Oystes.— Remove the corn from 
one dozen ears as directed for stewed corn. 
Add the whites of three eggs, beaten very 
light, three tablespoonfu’s of flour, and salt 
to taste. Drop by spoonfuls into hot fat, 
or fry on a well-greased spider or griddle. 
Turn over when half done. 
Corn Pudding is made by cutting off one 
pint of corn and stirring it into one quart 
of rich milk with four well beaten eggs, a 
teaspoonful of salt and a sift of pepper. 
Pour the mixture into a well-buttered pan 
and bake unMl the custard becomes firm. 
S. A. L 
MORE LIGHT FOR WESTERN COOK. 
E3TERN Cook’s question in regard 
to cracked wheat suggests that 
but very few know how and where to get 
c>*ack(d wheat. That put up in packages 
and for sale at the groceries is not a desir¬ 
able article. 
I get mine at the grist mill; the miller 
takes it out after it has passed through the 
first roller. 
Cooked as directed In The Rural of June 
13, and eaten with a little milk or canned 
fruit, it is a wholesome and perfect food. 
It is better than rolled oats; it is cheap and, 
best of all, a sure cure for constipation. 
Oceana Co., Mich. L. D. 
The different preparations of grain form 
such an important factor in our diet that I 
may be able to add a few ideas which will 
help Western Cook. 
We go to the roller mills and get wheat 
from the first set of rollers. It has been 
freed from chaff and Is crushed It requires 
about four hours’ steaming in a double 
boiler. It Is dark, but has a rich, nutty 
taste which we like. 
From the same mill we get what the 
miller calls purified middlings. It is granu¬ 
lated and looks like coarse corn meal. Made 
into mush, it is delicious taken with sugar 
and cream : or, when cold, it is good cut in 
slices, dipped in egg and bread crumbs and 
fried brown. 
Rolled wheat, which Is In tho market 
now, is preferred by many to the cracked 
wheat. It has the advantage of cooking 
more quickly, which is quite an object 
where fuel is high. 
Cold cooked wheat makes a palatable 
pudding prepared in the same way as for 
rice pudding, the cooked wheat being used 
in place of the rice. 
A simple dessert is made by alternating 
layers of cold cooked wheat with ripe or 
stewed fruit; a custard of eggs, milk and 
sugar being poured ovtr the whole, and 
baked until done. To be eaten cold with 
cream. If stewed fruit is used part of the 
juice must be left out. 
Pearl wheat, which is the whole grain 
with the husk removed, is perhaps one of 
the best preparations. It is steamed in 
the same way that cracked wheat is cooked. 
It is better if soaked several hours in water, 
as the grains are then not so apt to become 
crushed and pasty from long cooking. The 
water in the outer boiler should be kept 
boiling or the wheat will be soggy. This 
we find true of all grains. Pearl wheat is 
especially nice when prepared in the follow¬ 
ing .way: Soak a cupful over-night in 
water. In the morning drain and add to 
it three quarters of a cup of sugar and 
two quarts of milk. Bake, covered in a 
slow oven until the wheat is tender, which 
will be in about three hours. It is a creamy 
mass, delicious and healthful. 
DAKOTA HOUSEWIFE. 
IttitfrcUanmis 
In writing to advertisers please alway* 
mention The Rural. 
For Boils, Pimples 
carbuncles, 
scrofulous sores, 
eczema, and all other 
blood diseases, 
take 
Ayer’s Sarsaparilla 
It will 
relieve and cure 
dyspepsia, nervous 
debility, and that 
tired feeling. 
Has Cured Others 
will cure you. 
Gray liair or whiskers changed to a glossy 
hlack by a single application of this Dye. 
It imparts a natural color, acts instantane¬ 
ously and contains nothing injurious to the 
hair. Sold by all druggists, or sent by ex¬ 
press on receipt of price, SI.OO. Ollice, HU 
& 41 l’ark l'lace, New York. 
USE BOILING WATER OR MILK. 
EPPS’S 
CRATEFULCOMFORTINC. 
COCOA 
SOLD IN LABELLED X LB. TINS. 
It keeps 
but wiping. 
D’ye see those 
skates ? The Pitts¬ 
burgh lamp is 
ahead. It gives 
magnificent light, 
i It is easy to 
care for. 
itself clean—all 
Qp^nrl lor n nrimer—can’t 
tell it all here. 
Pittsburgh, Pa. PITTSBURGH BRASS Co. 
*?gL?JL1m£ 
Packago makes 6 gallons. 
Delicious, sparkling, and 
appetizing. Sold by all 
doalero. FR F.E a beautiful 
Picture Book and car-la 
Mint to any one addressing 
«. E. HIRES A CO.,' 
Philadelphia. 
GOOD CHEAP BOOKS. 
Silo and Silage. -bva.j.cook. Third 
Edition, 189 . Contains tho latest and fullest on 
the subject. More than 20,900 sold In less than two 
years. This work Is praised by such men as 
John Gould, Colonel Curtis, Professors Shelton 
and Gulley, and Dr. C E. Betsey. Tho author 
hus proved the silo to be a very valuable aid on 
his own farm. Price, 25 cents. 
Bee-Keepers’ Guide. -By a. j. 
Cook. 15,000 sold. 460 pages; 222 Illustrations. 
Praised by Bee-Keepers In every land. The 
science and practice of modern bee keeping 
fully explained. Every Bee-Keeper should have 
It. Price, $1.00; reduced from $1.50. 
THE RURAL PUBLISHING CO., 
Times Building, New York. 
FARQUHAR VIBRATING SEPARATOR. 
WIRE PICKET FENCE MACHINE. 
Lowden’s Per feci Ion. Latest improved best field 
machine in tho world. Every farmer his own 
fence builder. Costs 30 to 35 cents a rod. Best 
Post Auger made. Wire and Pickets for sale. 
For large illustrated catalogue address 
L. C. LOWDEN, Iaaiampolis, Ini., U. 3. A. 
SEPARATOR and POWERS 
l0*u« w. 
Sweep Powcid, 
hand and power Corn Shelters. _ 
Feed Mills, Steel Land Rollers, Chilled Plows, Mowers, Wood 
Saws, Engines—3 to 15 Horse Power, mounted or on base plate, 
S. S. A1E8SINGEK & SON. TATA MY, PA, 
General Advertising Rates of 
THE RURAL, NEW-YORKER 
TIMES BUILDING, NEW YORK. 
The following rates are invariable. All are there¬ 
fore respectfully informed that any correspondence 
with a view to obtaining different terms will prove 
futile. 
Ordinary Advertisements, per agate line (this 
sized type, 14 lines to the Inch).30cents 
One thousand lines or more,within one year 
from date of first Insertion, per agate line, 25 “ 
Yearly orders occupying 10 or more lines 
agate space.25 “ 
Preferred positions.25 per cent, extra 
Reading Notices, ending with “Adv.,” per 
line, minion leaded.75 cents 
No Advertisement received for less than $1.00 
for each insertion. 
Terms of Subscription. 
The subscription price of the Rural New Yorker Is 
Single copy, per year.$2.00 
‘ “ Six months. 1.10 
Great Britain. Ireland, Australia and 
Germany, per year, post-paid.$3.04 (12s. 6d.) 
France. 8.04 (16)4 fr.) 
French Colonies. 4.08 (29kj fr.) 
Agents will be supplied with canvassing outfit on 
application. 
Entered at the Po*t-otttce at New York City, v, Y. 
as second-class mail matter. 
