RURAL  NEW-YORKER 
take  long  to  got  them  placed  at.  the  din¬ 
ner  table.  When  the  meal  was  finished 
I  inquired  what  line  of  business  they  fol¬ 
lowed.  One  answered  that  they  were 
traveling  for  the  Chicago  Portrait  Co., 
capital  $300,000,  and  wished  to  take  an 
order  for  the  enlargement  of  the  photo¬ 
graphs  of  the  whole  family.  I  said  “noth¬ 
ing  doing,”  as  we  .subscribed  for  a  farm 
weekly  that  kept  its  readers  well  posted 
about  almost  nil  the  dishonest  tricks  now 
going  on  to  beguile  the  unwary.  One  of 
them  said:  “I  suppose  you  mean  The 
R.  N.-Y.”  I  answered,  “Yes.”  And  on 
looking  close  at  him  what  do  you  think 
he  had  in  his  hand?  Well,  it  was  my  last, 
issue  of  that  paper,  which  the  rural  car¬ 
rier  had  left  two  hours  before.  He  found 
it  on  the  dinner  table  near  my  place,  as 
I  always  read  part  of  it  while  eating  din¬ 
ner  on  Saturday.  And  what  page  do  you 
think  he  had  open?  Well,  you’ve  guessed 
right — it  was  “Publisher’s  Desk."  lie 
called  you  people  everything  in  the  cal¬ 
endar  but  gentlemen ;  lie  said  what  I 
ought  to  do  was  to  lmrn  the  - -  paper 
up.  I  said  I  would  do  nothing  of  the 
kind.  I  also  told  him  that  lie  was  in  the 
worst  county  in  the  country  to  do  any 
business  in  his  line,  for  if  I  was  to  go  out 
to  look  for  subscribers  to  The  R.  N.-Y. 
I  would  have  the  hardest  job  I  tackled 
Ibis  Winter,  as  most  everyone  who  takes 
a  farm  paper  takes  The  R.  N.-Y.  “Sixty 
cents,  please,  for  your  two  lunches,  gen¬ 
tlemen  !  I  have  got  to  get  to  work.” 
They  paid  and  left  cursing  The  R. 
N.-Y.  JOSEPH  SHEEHAN. 
Rockland  Co..  N.  Y. 
Business 
Two 
Watches 
in  One  & 
but  three  pieces,  went  to  two  people  who 
brought  their  crocks  and  had  them  filled 
with  the  fresh  white  pork,  they  to  do  the 
simple  job  of  salting.  The.  lard  we  try 
out  ourselves,  and  the  12  pounds  of  meat 
trimmings  we  make  into  sausage  of  qual¬ 
ify  that  lias  done  away  with  our  desire 
for  the  store  product.  The  livers  ami 
hearts,  sweetbreads  and  scraps  all  have 
their  own  delicious  flavors,  and  go 
towards  making  the  time  memorable. 
The  liens,  too.  came  in  for  their  goodly 
Pork  sweetbreads !  Whoever  heard  ot 
such  things?  Veal  and  lamb  sweetbreads 
we  knew,  but  this  pig  tidbit  we  never  bad 
until  the  day  the  butcher  came  to  kill  our 
hogs  this  Fall.  Ilf*  generously  informed 
us  this  time,  that  instead  of  appropriat¬ 
ing  for  himself  these  little-known  delica¬ 
cies.  he  would  let  us  have  something  good. 
Forthwith  lie  began  to  fumble  around 
amongst  the  leaves  of  fat  that  link  to¬ 
gether  the  intestines,  and  produced  an  ir¬ 
regular-shaped  mass  of  fat  and  light- 
colored  meat  the  size  and  thickness  of 
one's  hand.  This  he  called  the  sweet- 
e  pig,  and  said  we  were  to  fry 
not  to  burn 
ends  for  bi'eak- 
exoceded  all 
breads  of  tli 
it  with  the  liver,  being  sure 
it.  Well,  we  had  sweetlir 
fast  next  morning,  and  they 
expectations  as  to  delicacy  of  flavor,  and 
with  plenty  of  fresh  liver  we  made  out 
quite  a  breakfast,  and  a  good  start  on  a 
busy  day  in  cutting  up  and  disposing  of 
two  ISO-pound  hogs. 
Previous  years  we  had  sold  one  of  our 
pigs  whole  to  the  meat  man  at  12  cents 
a  pound,  keeping  the  other  for  ourselves 
and  charging  our  account  at  the  same 
rate.  Strict  accounting  last  year  as  to 
cost  of  raising  a  230-pound  hog  on  grain 
and  feed  that  had  to  he  bought  at  retail 
prices,  convinced  us  that  we  must  do  bet¬ 
ter  than  12  cents  per  pound  if  we  were 
to  make  anything  on  pigs.  After  deduct¬ 
ing  purchase  price,  cost  of  feed,  killing, 
etc.,  we  cleared,  at  12  cents  per  pound, 
just  $-1  each  on  two  hogs.  This  was  small 
profit  indeed,  and  it  pointed  to  the  use¬ 
lessness  of  time,  and  energy  spent  during 
seven  or  eight  months  of  care  and  atten¬ 
tion  of  Mr.  Pig.  The.  cost  of  feeding  was 
heavy,  but  we  have  no  skim-milk  for  the 
young  pigs,  and  wo  must  raise  them  on 
wheat  middlings,  tankage,  salt  aud  char¬ 
coal.  until  they  are  five  months  of  age, 
finishing  on  corn  and  water  with  some 
middlings.  Raising  our  own  corn  would 
help  some  to  reduce  the  cost  on  two  hogs, 
but  more  on  four  hogs,  so  this  last  year  we 
bought  four  six-weeks-old  pigs,  raised 
plenty  of  corn,  and  planned  In  cut  up  and 
sell  at  retail  at  least  three  of  the  hogs, 
keeping  the  fourth  for  ourselves. 
We  had  doubts  at  first  about  our  ability 
to  sell  three  at  once,  so  decided  to  dress 
two  hogs  the  first  of  November  before 
pork  took  its  usual  drop  of  two  to  three 
cents  per  pound  later  on  in  the  month. 
Accordingly,  we  informed  our  friends  in 
our  home  town,  as  well  as  in  the  nearby 
city,  that  we  would  have  some  fresh  na¬ 
tive  pork  the  next  Saturday.  The  first 
three  ’phone  calls  in  town  brought  orders 
for  three  whole  roasts,  also  indications 
that  fresh-killed  pork  was  in  considerable 
demand.  The  success  of  the  idea  was  es¬ 
tablished  on  hearing  from  the  city  folks, 
as  they  and  their  friends  wanted  about 
everything  to  be  had  from  the  pigs,  iu 
fact  it  developed  that  the  demand  ex¬ 
ceeded  the  supply,  and  at  prices  consid¬ 
erably  above  those  for  Western  pork, 
namely  25  cents  for  roasts,  20  cents  for 
fresh  shoulders,  16  cents  for  salt  pork, 
25  cents  for  whole  hams  and  22  cents  for 
bacon. 
Accordingly,  we  notified  the  butcher  to 
be  on  hand  Friday,  and  at  4  P.  M.,  lie  and 
his  helper  appeared  in  the  driveway  with 
his  big  tub  in  the  back  of  the  wagon. 
The  operation  of  cleaning  and  dressing 
was  over  in  just  an  hour  and  the  two 
pigs  hung  under  the  shod  to  cool  off, 
preparatory  to  cutting  up  the  next  morn¬ 
ing.  At  eight  o’clock  the  next  day  the 
porkers  were  nicely  cut  into  all  the  hand¬ 
some  separate  roasts,  shoulders,  hams, 
bacons,  fat,  etc.,  and  the  smell  of  fresh  '<  al- 
meat  and  an  air  of  plenty  pervaded  the  (  ‘mnectii-ut. _ 
whole  place.  The  roasts  for  the  different  Tfue  Farm 
people  were  then  Wrapped  up,  whole  or  in 
part  as  ordered,  names  and  prices  marked  The  Enlarged 
on  them,  and  laid  aside  in  a  cool  place  Just  as  we  were  al 
till  delivered  by  team  or  until  the  city  dinner  on  Saturday  ( 
folks  came  in  their  autos  for  theirs  and  per  young  (fellows, 
the  roasts  for  their  friends.  A  good  thing  knocked  at  the  door  an 
about  this  business  is  that  it  is  on  a  cash  I  stepped  to  the  door 
basis,  and  by  night  we  knew  just  where  were  tree  agents,  tol 
we  were  as  far  as  roasts  and  shoulders  nothing  I  needed.  One 
were  concerned.  had  nothing  to  sell,  1 
The  heads  and  feet  wo  turned  over  to  wanted  was  somethin! 
our  meat  man.  The  pork  for  salting,  all  that  ease  to  walk  ri> 
No  longer  do  you  need  two 
different  watches  —  one 
strong,  to  stand  hard 
daily  usage;  the  other  of 
Handsome  Appearance 
for  Sunday  and  *' dress-up” 
occasions.  For  here  is  a 
watch  combining  sturdy 
construction  with  Beauty, 
and  at  a  reasonable  price. 
Pigs  in  Plenty 
share  of  meat  ration,  and  at  a  good  profit. 
The  lungs,  stomach,  etc.,  with  the  cooked 
si. in  from  the  lard  pieces  make  hens  lay 
when  each  egg  looks  very  much  like  a 
nickel.  The  hams  and  bacon  we  cure  at 
home  with  a  brine,  the  formula  of  which 
we  have  hit  upon  after  much  inquiry  and 
many  trials,  and  these  hums  and  bacons 
are  nearly  all  to  he  delivered  when  fin¬ 
ished.  Out  of  the  two  hogs  we  kept  one 
shoulder,  four  pounds  salt  pork  and  15 
pounds  lard,  not  counting  sausage,  livers, 
etc.  The  profits  follow  : 
Cost  of  2  young  pigs . $10.00 
Dost  of  feed  for  0  months..  19.30 
Cost  of  dressing  . .  2.50 
No.  217  is  eased  in  20  year 
gold-filled,  dust-proof  case. 
It  is  an  accurate  time-keep¬ 
er,  that  can  be  depended 
upon.  Plain,  easy-to-reacl 
figures  on  dial,  dignified 
aud  beautiful.  $25  and  up, 
according  to  kind  of  case. 
Ask  your  jeweler  in  show  you  No. 
2X7  when  you're  next  in  town.  The 
Purple  Itihboa  on  South  Benil 
Watches,  ns  shown  above,  helps  you 
know  them  instantly.  Send  for  68 
page  watch  book  describing  the  com¬ 
plete  line  of  South  Bend  Watches. 
South  Bend  Watch  Co. 
Owned  by  the  Studcbakers 
550$  Studcbaker  St, 
South  licnd  Indiana 
Protection  When  Thrashing 
Noting  the  inquiry  by  M.  W.  D.,  page 
91,  in  regard  to  irritation  caused  by 
thrashing,  I  beg  to  say:  If  he  will  have 
an  overshirt  made  from  A.  R.  A.  bed¬ 
ticking.  feather-proof  quality,  close  fit¬ 
ting  wrist,  bands,  and  collar,  with  snug 
fitting  belt  around  the  waist,  skirt  long 
enough  to  roach  the  knee,  strip  to  the 
undershirt,  then  put  the  ticking  shirt 
on  over  till  and  go  to  work,  it  will  he 
a  shield  front  dust,  wheat  beards,  cockles, 
lice  and  everything.  None  of  them  can 
get  through.  It  is  worn  as  described 
above  by  workers  who  whip,  spread, 
turn,  take  up.  gather,  break  aud  dress 
flax.  Flax  dust  and  splinters  will  go 
through  ordinary  clothing. 
New  York.  jiilks  de  long. 
fIXOZEN  IN  ICE 
KEEPS  PERFECT  TIME' 
Chicken  Pfe. 
Take  one  good  fat  chicken,  cut  up, 
season,  cook  until  done,  then  take  two- 
thirds  of  a  quart  of  thick  sour  cream,  a 
little  salt,  one  tablespoon  fill  of  butter 
and  make  a  thick  hatter — quite  thick. 
Take  a  baking  pan,  put  in  a  layer  qf 
chicken,  then  a  batter,  also  a  few  slices 
of  butter,  until  your  pan  is  full,  then 
pour  the  juice  the  chicken  was  cooked 
ill  over  the  whole.  Bake  until  done.  I 
put  in  a  pinch  of  soda  on  account  of  the 
sour  cream.  This  is  very  rich,  of  course, 
but  very  fine.  mart  e.  i,eake. 
New  York. 
Don’t 
Throw 
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