7Sha  RURAL  NEW-YORKER 
941 
Cooling  Drinks  that  are  Different 
These  days  one  usually  associates  a 
cooling  drink  with  lemonade,  iced  tea, 
or  the  various  fruit  mixtures  dignified 
by  the  name  of  punch.  Here  are  a  few 
that  are  different,  some  of  them  old-time 
honu  brews,  that  can  he  appreciated  by 
fix  “weather-worn”  thirsty  soul  today 
as  in  grandmother's  time,  when  we 
trudged  a  mile  or  two  of  dusty  country 
road  for  the  privilege  of  sitting  on  her 
shady  porch  and  sipping  a  generous  mug 
of  one  of  her  delicious  concoctions. 
Bwitchel  is  an  old-time  Dutch  drink 
that  was  specially  favored  during  the 
Serving  a  Summer  Drink 
baying  and  harvest  seasons.  I  have  only 
to  close  my  eyes  to  see  a  broad  field  of 
golden  grain,  and  a  half-dozen  thirsty 
men.  in  shirt-sleeves,  leaning  on  their 
scythe  handles,  while  the  big  shining  pail 
of  switched,  with  its  long-handled  dip¬ 
per.  equally  as  shiny,  passed  from  one 
to  the  other,  and  once  more  I  hear  the 
appreciative  smacks,  and  “that’s  good,” 
as  each  bent  again  to  his  task.  There 
never  was  any  special  rule  for  making 
this  wholesome  old-fashioned  beverage; 
ginger  root,  sugar,  vinegar,  and  water 
was  the  only  ingredients.  The  ginger, 
sugar,  and  about  a  quart  of  water  was 
boiled  to  a  syrup,  then  strained,  and  the 
vinegar  added  according  to  its  age,  then 
tlx  whole  was  diluted  with  ice  water  to 
suit  the  taste. 
Green  grapes  made  another  good  thirst 
quencher.  The  grapes  were  washed,  then 
crushed  and  heated,  and  the  juice  ex¬ 
tracted  and  strained.  A  tablespoon  of 
the  fruit  juice,  and  a  little  cracked  ice 
in  a  glass,  and  this  filled  up  with  good 
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and  Cuffs.  Price  of  transfer  pattern  10  cents. 
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cold  spring  water  made  a  drink  "lit  for 
the  gods.”  Sometimes  a  tablespoon  of 
strawberry  or  raspberry  juice  was  added 
by  way  of  a  variation. 
Apple  lea,  or  apple  toddy,  as  it  was 
called  when  spirits  were  added,  is,  with¬ 
out  the  whiskey,  a  very  wholesome  and 
easily-made  drink.  Wash  and  wipe  some 
ripe  sour  apples,  and  without  paring 
1  hem,  cut  into  small  pieces,  and  add 
enough  boiling  water  to  cover  them,  and 
lei  stand  until  cold,  then  strain,  and  add 
the  juice  of  two  lemons,  and  sugar  to 
taste. 
If  you  have  never  made  rhubarb  shrub 
you  will  want  to  try  this  too.  Wash  and 
wipe  some  fresh,  firm  stalks  of  rhubarb, 
the  redder  the  stalks  the  prettier  will 
he  your  drink,  and  out  them  in  thin 
slices,  leaving  on  the  skin,  add  oue  cup 
of  boiling  water  to  each  stalk,  and  one 
tablespoon  of  sugar,  two  sticks  of  ciu- 
narnon  bark  and  a  small  piece  of  ginger 
root,  cover,  and  let  stand  until  cold,  then 
strain  and  add  the  juice  of  two  or  three 
1:1  (' ranges,  and  more  sugar  if  needed. 
There  were  the  good  old-fashioned 
fruit  vinegars,  that  every  thrifty  house¬ 
wife  had  always  on  hand.  Any  sort  of 
acid  fruit  was  used — strawberries,  rasp¬ 
berries.  blackberries,  and  currants,  red 
or  black.  The  fruit  is  washed  and  put 
over  the  fire,  to  scald;  when  the  boiling 
point  is  reached  add  half  as  much  cold 
water  as  there  is  fruit,  and  bring  again 
to  a  boil,  then  skim,  and  let  it  stand 
until  the  next  day.  Strain  and  measure 
the  juice,  and  add  two  pounds  of  sugar 
and  one  quart  of  good  cider  vinegar,  not 
too  sour,  and  one  small  spice  bag  to  each 
gallon,  and  lot  it  simmer  for  MO  minutes, 
skimming  whenever  it  is  necessary  in  the 
meantime,  then  bottle  and  cork  tightly. 
For  a  delicious  emergency  drink  mix  half 
and  half  with  ice  water,  or  fill  a  glass 
half  full  with  cracked  ice  and  pour  the 
vinegar  over  it.  A  tablespoon ful  added 
to  a  cop  of  iced  tea  improves  it  wonder¬ 
fully. 
Years  ago.  when  the  water  systems  of 
our  large  cities  and  towns  were  not  as 
good  as  they  arc  today,  ami  it.  was  often 
necessary  to  boil  the  drinking  water  dur¬ 
ing  the  Summer  months,  bran  water  was 
frequently  resorted  to;  this  was  not  only 
wholesome  and  refreshing,  but  a  drink 
that  children  as  well  as  grown  people 
could  take  ad  libit  inn.  The  old-fashioned 
rule  is  one-fourth  clip  of  bran  to  two 
cups  i  f  cold  water,  let  this  stand  over 
night,  and  strain  through  cheese  cloth, 
then  add  lemon  juice  and  sugar  to  suit 
the  taste. 
There  is  nothing  that  will  brace  oue 
up  in  the  middle  of  a  hot  morning  like 
a  well  concocted  eggnog.  To  begin,  every¬ 
thing  that  goes  in  it  should  be  ice  cold. 
For  an  individual  amount,  separate  oue 
egg.  Beat  the  yolk  very  light,  and  add 
to  it  one-half  a  tablespoon  of  sugar,  a 
speck  of  salt,  and  three-fourths  of  a  cup 
of  milk,  and  blend  thoroughly.  Beat  the 
white  of  egg  foamy,  hut  not  stiff,  and 
fold  it  into  the  mixture,  then  grate  a  lit¬ 
tle  nutmeg  over  the  top,  and  rub  the 
rim  of  the  glass  with  a  little  cut  lemon, 
and  drink  at  once. 
Cocoa  eggnog  is  another  nice  “braee- 
me-lip”.  Beat  the  white  of  one  egg  until 
still'  and  reserve  one  spoonful  of  it,  then 
beat  in  slowly,  one  teaspoon  each  of  sugar 
and  breakfast  cocoa,  n  speck  of  salt,  and 
three-fourths  of  a  cup  of  cold  milk,  and 
add  the  remaining  white  of  egg  to  the 
top.  Dust  with  cinnamon  or  nutmeg  and 
serve  at  once,  very  cold. 
ROSAMOND  I.AMPMAN. 
Milkweed;  Canned  Rhubarb 
IIow  many  know  of  milkweed  used  as 
greens?  Break  off  the  tips  of  the  milk¬ 
weed  plants  about  six  inches,  cook  in 
the  usual  way.  We  think  it  equal  to 
asparagus. 
Rhubarb  may  he  canned  for  Winter 
use  cooked  as  for  sauce.  Sterilize  jars 
and  fill,  when  wanted  heat  and  sweeten 
to  taste.  Raisins  added  give  a  nice  fla¬ 
vor.  T  have  tried  putting  rhubarb  up 
iu  cold  water  hut  do  not  think  much  of 
it.  farmer's  wife. 
Homemade  Baking  Powder 
Measure  accurately  the  following:  two 
level  cups  cream  of  tartar;  one  level  cup 
soda;  one  level  cup  cornstarch.  Sift, 
mix,  and  store  in  tin  cans.  The  starch 
prevents  lumping.  Use  the  same  quan¬ 
tity  as  of  the  best  powders.  This  costs 
loss  than  25  cents  per  pound,  and  is 
a  really  superior  article.  G.  A.  t. 
Candied  Rose  Leaves. — Put  half  a 
pound  of  granulated  sugar,  three  drops 
of  lemon,  and  half  a  cup  of  water,  in  a 
saucepan.  Let  the  syrup  boil  to  a  crack. 
Test  by  dropping  a  little  in  cold  water. 
When  it  will  snap  apart  and  stick  to 
your  fingers  it  is  done.  Stir  and  rub 
against  the  side  of  the  saucepan  until 
cool,  not  cold,  to  make  it  white  and 
granular.  Dip  each  rose  leaf  petal  in 
this,  roll  round,  and  spread  on  a  well- 
oiled  board  to  dry. 
Steamed  Brown  Bread. — Two  cups 
graham  flour;  one  cup  corn  meal;  one 
cup  molasses;  two  cups  milk;  tivo  even 
tablespoons  soda ;  two  even  teaspoons 
salt;  two  tablespoons  melted  butter  put 
in  last.  Bake  in  buttered  (coffee)  cans 
covered  tight  for  one  hour.  Grease  cans 
well,  put  a  piece  of  paper  iu  bottom. 
This  recipe  makes  two  loaves.  When 
baked  try  with  a  splinter,  loosen  around 
sides  with  a  knife  and  bread  will  slip 
out.  FARMER'S  WIFE. 
Patrick  Henry  Addressing  the  First  Continental  Congress,  Philadelphia,  i/74 
WHEN  Patrick  Henry  de¬ 
clared  that  oppression  had 
effaced  the  boundaries  of  the  several 
colonies,  he  voiced  the  spirit  of  the 
First  Continental  Congress. 
In  the  crisis,  the  colonies  were 
willing  to  unite  for  their  common 
safety,  but  at  that  time  the  people 
could  not  immediately  act  as  a 
whole,  because  it  took  so  long  for 
news  to  travel  from  colony  to  colony. 
The  early  handicaps  of  distance 
and  delay  were  greatly  reduced  and 
direct  communication  was  es¬ 
tablished  between  communities  with 
the  coming  of  the  railroads  and  the 
telegraph.  They  connected  places. 
The  telephone  connects  persons 
irrespective  of  place.  The  telephone 
system  has  provided  the  means  of 
individual  communication  which 
brings  into  one  national  family,  so 
to  speak,  the  whole  people. 
Country  wide  in  its  scope,  the 
Bell  System  carries  the  spoken 
word  from  person  to  person  any¬ 
where,  annihilating  both  time  and 
distance. 
The  people  have  become  so  ab¬ 
solutely  unified  by  means  of  the 
facilities  for  transportation  and  com¬ 
munication  that  in  any  crisis  they 
can  decide  as  a  united  people  and 
act  simultaneously,  wherever  the 
location  of  the  seat  of  government. 
In  the  early  days,  the  capital 
was  moved  from  place  to  place, 
because  of  sectional  rivalry,  but  to¬ 
day  Independence  Hall  is  a  symbol 
of  union,  revered  alike  in  Phila¬ 
delphia  and  the  most  distant 
American  city. 
American  Telephone  and  Telegraph  Company 
And  Associated  Companies 
One  Policy  One  System  Universal  Service 
A  A  c  C  C  C  FROM  IMPORTER 
W  V/  r  r  El  L  TO  CONSUMER 
Five  pounds  of  t Jit'  hirst  coffee  you  evefdnuit,  sent  on 
absolute  ami  unconditional  FREE  TRIAL  bv  parcel  post 
prepaid.  WHOLESALE  price  if  you  like  it— nothing  to 
oily  if  you  don’t.  Write  for  particulars. 
Colombian  Coffee  Importing  Co. 
Dept.  R.  97-99  Water  Street  New  York  City 
FROM  INSIDE  WtTH 
IRON  CEMENT  NO.  7 
Write  for  Catalogue 
SMOOTH-ON  MFti.CO. 
Jersey  City,  N.  J. 
Fill  It  Only  Once  A  Week 
Olf-Jjn  it  only  otjch  a  3».nr. N  j  wick  .No  glfiSK  £lob&. 
No  dnnjrcr  oven  1C  yoJUju  *-roa=<l  t>)  atar.-.w  Can't 
4Vn’t ;  <1.  Uau  it  %roond  born* 
eow  xtaiOft,  rhirkgn  boum?**  collar*,  otc,  The 
COLEMAN  CAS  LANTERN 
Mnkr*  :.m»  bnrna  lt»  own  rnn.  (it,-,,.  SOOc.-indlr 
|>"V  c‘t  of  rtrnmr  Halit.  Cant  l.l,.w<ui  or 
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UtiHrunli.f-d  for  tUv»,,irx.  A«k  »v.ur  ihnler-iX  mil 
.  I"  T  .  .,  ril ,.  ,  .  ,i  ■  ,,r  jn 
uiluTent  KinoR  Gum  L&ni&rns,Tablit  Lfintjis.  etc. 
Dealers  or  agfolu  wanted  in  even.’  locality. 
THE  COLEMAN  LAMP  COMPANY 
'll'!'!  ®*v  -  •  Wichibi,  Knnsai 
Jify  Sumnitt  Strecg  -  -  -  Toledo  Ohio 
oAkm‘!?'Krtl.  ’  ‘  Dallas.  Kila 
u,,J  South  Clinton  St.,  ...  Chicago*  IU. 
W  ill  you  rescue  one 
1!^  child  or  one  over. 
fresh  ail  and  a  daily  dip 
in  the  surf?  Ten  thousand  poor  mothers  and 
children  are  waiting  for  invitations  to  our  Sea 
Breeze  Summer  Home.  You  can  send  as  many 
as  you  will  lor  a  day,  a  week  or  a  fortnight. 
Allow  50  cents  a  day  or  $3  a  week  for 
each  person,  and  direct  your  gift  to  George 
Blagden,  Treasurer. 
The  New  York  Association  for  Im¬ 
proving  the  Condition  of  the  Poor 
Cornelius  N.  Bliss,  Jr.,  Pres. 
105  East  22d  Si.,  Room  200,  New  York  City 
Dear  Sirs: — 
Your  letter  and  later  the  cake-pan 
and  farm  knife  received  for  which  I 
thank  you  very  much.  I  shall  try  to 
get  all  the  subscribers  for  your  pa¬ 
per  that  I  can. 
Very  sincerely. 
MABLE  HOUSES. 
Benton  Harbor,  Mich. 
No  Matter  Where  You  Live 
You  Can  Do  Some  Subscrip¬ 
tion  Work  For  The  Rural 
New-Yorker 
Write  to  us  for  new  12- 
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articles  given  in  exchange 
for  subscription  work.  A 
postal  will  do.  Address 
Department  “  M  ” 
The  RURAL  NEW  YORKER 
333  West  Thirtieth  Street 
N  E  W  Y  O  R  K  CITY 
