I 154 
•Ih* RURAL NEW-YORKER 
September 2:}, 1922 
A Sea Lyric 
There is no music* that man has hoard 
I.iko iin* voice of (ho minstrel Sea. 
Whoso major and minor chords are fraught 
With infinite mystery— 
For the Sea is a harp, and the winds of 
God 
l’lay over his rhythmic breast. 
And bear on the sweep of their mighty 
wings 
The song <>f a vast unrest. 
There i> no passion that man has sling. 
I ike the love of tile dcep-sonled Sea. 
Whose tide responds to the Moon’s soft 
light 
Willi marvelous melody-— 
For the Sea is a harp, and the winds of 
God 
Play over his rhythmic breast, 
And bear on the sweep of their mighty 
wings 
The song of a vast unrest. 
There is no sorrow that man has known. 
Like the grief of the worldless Main. 
Whose Titan bosom forever throbs 
With an untranslated pain— 
For the Sea is a harp, and the winds of 
God 
Tiny over his rhythmic breast. 
And bear on the sweep of their mighty 
wings 
The song of a vast unrest. 
-WILLIAM HAMILTON MAYN'T: 
in Atlantic Monthly. 
Many inquirers have asked how m 
make sauerkraut in a small way for do¬ 
mestic use. Kraut is made by cutting 
cabbage into fine shreds, packing firmly 
with salt, and allowing it to ferment. 
Earthenware jars are tlie best containers 
for kraut, but straight-sided barrels of 
cypress may be used, with a layer of 
loose cabbage or grape leaves in tin* bot¬ 
tom. Trim off the outer green leaves of 
ilie cabbage and remove the core. Put a 
layer of cabbage in the container, sprinkle 
with salt, and continue until the con¬ 
tainer is full, using in the proportion ol 
1 lb. of salt to 40 lbs. of Cabbage. Sprin¬ 
kle salt over the top layer of cabbage, 
and then lay over it one or two layers of 
cheesecloth, tucking it down at the sides. 
Put on this a plate or piece of board (do 
not use pine), and place a weight on 
this. Let the kraut remain in a mod¬ 
erately warm room until fermentation 
ceases (eight or 10 days) : then keep in 
a cool place. It may be sealed with 
melted paraffin, forming a layer in. 
thick over the surface. Some of our 
readers can the sauerkraut after fer¬ 
menting. Some tell us that when fer¬ 
mentation is over they pack in glass jars 
to within 2 in. of the top, fill to over¬ 
flowing with the brine, and then seal 
tight. < Pliers cook the sauerkraut, and 
till it into the sterilized jars while it is 
still very hot. It is also canned by the 
cold pact? method, like any other vege¬ 
table. the cans being processed in the 
boiler for 1% hours. We think that i< 
would probably keep with a shorter pro¬ 
cessing if sealed airtight. 
One of our readers asks for a sour 
cream filling for layer cakes, made ol 
sour cream, nuts, sugar and cinnamon. 
We have had a good many cream recipes, 
but this was not among them. Who can 
tell us just how it was made and used? 
* 
Gkeen peppers are canned in the fol¬ 
lowing manner: Cut peppers in halves 
lengthwise and remove seeds. Do not 
blanch. Pack in hot sterilized jars as 
dose as possible without crushing. Add 
hot water to cover, and two teaspoons of 
soli to each quart. Put rubber and cap 
in position, and seal lightly, then process 
in boiler two hours. Tighten top without 
opening, and store in cool, dark place. 
We have heard recently of a case where 
homemade wild cherry wine caused the 
death of a person who drank it. and as 
many have asked us how to make such 
wine it seems well to call attention to 
this case. Of course under existing law 
we cannot give or send inquirers instruc¬ 
tions for making wine of any sort, hut 
questions received show that many wish 
to use wild cherries in this way. In the 
fatal case referred to the victim made 
the wine, and drank some while it was 
quite new, with fatal results. The doc¬ 
tor did not know how it was made, nor 
whether alcohol bad been used to fortify 
it. but he noticed at once, on entering 
the room where his patient lay, the char¬ 
acteristic odor of bitter almonds, which 
is a marked feature in cases of poisoning 
by hydrocyanic (commonly Called prus¬ 
sic) acid. We infer that the fruit: used 
was the common black cherry. Primus 
serotina, very plentiful in the locality 
where the tragedy occurred. The pulp 
of the fruit is quite harmless, but the pit. 
is poisonous, and it is probable that the 
unfortunate wine-maker included kernels 
or pits to flavor his wine, with fatal re¬ 
sults. The black cherry is a pretty and 
graceful tree, very common along neg¬ 
lected fence rows, but we think il should 
be extirpated from every farm, for the 
foliage, when cut from the tree, develops 
a dealy poison while wilting which proves 
fatal to cattle eating it, although the 
fresh leaves, before wilting, are quite 
harmless. The pit is, as stated, highly 
poisonous, and cases arc known where a 
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In ordering always give number of pattern 
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9600 
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child, swallowing the pit. was fatally 
poisoned. The tree is a host, to several 
destructive caterpillars, and the fruit is 
always an invitation to automobile 
marauders, in search of material for use¬ 
less "home brew." In the case of the 
black cherry we think beauty is less than 
skin deep 
Oil Stove Cookery 
Great strides have been made in the 
manufacture of oil stoves during the pa d 
decade. Well do I remember my first 
experience with an nil stove. It was an 
altogether smoky, heatless, unsatisfactory 
affair. We never were sure when we 
began trying to cook anything just what 
the result would be. Anyway, we were 
sure of Ihe odor. There was more smell 
than heat in many cases. 
Today the farm woman may invest in 
an oil range which, according to my be¬ 
lief is in every way as satisfactory as 
the gas range of the city woman, and 
every woman should have a good oil range 
if possible, or a three to five-burner stove. 
If tin* house is furnace heated the range 
is entirely satisfactory for all the year 
cooking, and if a stove is needed for heat 
in tlie Winter probably the expense of n 
range for just Summer cooking would 
seem too great. A good stove with a 
portable oven is very satisfactory for 
Summer use. 
This Summer il was necessary for me 
to get a new oil stove, as my old one 
was worn out. I had used a long chim¬ 
ney type of stove before, and had always 
said I would get another like it. I had 
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_ few repairs when a 
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c.n siivc yen fuATty iliillan*. Sulii 
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Pept. 3S-R. Jem City. N j . u.* A 
Natural Yarn Cotton Socks. Not dyed or 
bleached. Just as they come from the 
machines, Real comfort for 
tender, swollen or blistered j,j!|f 
feet. (»ive twice the wear of 
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for single pai r ; f*n ten's for bit 11' ) • ;• 
dozen ; or $1.8(1 per dozen. Sizes iju 
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dozen or $1.00 per dozen. Si ale k b fj 
size of shoe. 
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