4884 
THE RURAL NEW-YORKER. 
(sciacn 
uni 
logs had been dragged by a yoke of oxen and 
log-chains, to a convenient distance from the 
spot selected as the site for the barn. 
When the hands had come, they chose one 
of the older, more reliable men, as “captain.” 
He selects the logs: then 12 to 15 hands take 
hold and carry it to the spot. w here others help 
to place it. One man is stationed at each cor¬ 
ner. called a “corner-man;” he is expected to 
cut his end of the log so as to tit the lower one 
and have it rest steady. A fter the “pen” gets 
too high for the hands to lift the logs, they 
place poles called “skids,” at each eud, resting 
the log on them, then push it up with wooden 
forks. They worked so well, that the “pen" 
was more than halt-way up when called to 
dinner. 
They came, joking and laughing, and seemed 
a happy, “take-life-easy” party. They prepare 
for dinner with a face-washing, and being 
huugry, come to dinner in nu earnest fashion. 
Every man helps himself, and eats without 
the least, embarrassment or concern as to his 
neighbors’ wants; they care more for hot 
coffee—drinking t wo aud three cups—hot bis¬ 
cuit and fried meat, thuu for all the delicacies 
that a French cook might prepare—not that 
they are selfish, but they fed independent; 
their arms are long, aud they scorn assistance 
when they can reach. There is no lingering 
over dessert; after doing “full” duty to bis cof¬ 
fee, biscuit nnd meat, he readies for his pie, 
tilts back his chair, and quietly enjoys it, rock¬ 
ing to anil fro. When that is no more, he 
stoops to pick up his old hat—having laid it 
on the floor by his chair—takes bis departure 
with, “Well, I must git out o’ here,” wanders 
back to the clearing, there to wait the coming 
of bis mates, that are either slower in their 
dinner movements, or not so soon satisfied as 
he. 
The barn is usually up before sundown 
Each one makes his characteristic comment 
on the result of the day’s work: “ She’s a good 
uu!” “Purty nice job!” lifts bis axe on his 
shoulders, walks down the path towards home, 
aud is soon lost to sight in the dense woods. 
M. L s. 
Domestic (Sconomi) 
CONDUCTED BY EMIT -Y MAPLE. 
A FARMER'S DAUGHTER'S DOMESTIC 
REVERIES. 
CHARITY SWEETHEART. 
August 8. The days are so hot and my 
work so pressing that I have not had time to 
look at the Rural, mndi less to write. The 
last letter I have seen, rlated August 2, is 
quite uncalled for by my former artic’e. 
Did I not say I would rather “stay with father 
and the boys!" My duty lies here, and I cuu- 
not see that anything I have written calls for 
the comments made. If the writer of the 
letter “knows dozens of girls” waiting for the 
“plumed knight" his imagination calls lip, I 
also know dozens of *irls who have married 
farmers, though they were brought up iuacity, 
and are contented with their lot. And is it not 
seen, too, in any country place how the fashion¬ 
able city girl can cast a glamor over the youth 
of the country? But I do not care for plumed 
knight or plumed belie, nor do 1 think these 
reveries of mine are intended to disparage 
“the neighbor’s boy.” If I loved him prob¬ 
ably 1 should he content to share his lot; but 
my letters to the Rural were simply a cry 
tor help on behalf of myself an l my rural sis¬ 
ters who are similarly situated. We see no 
brighter future whether we marry or remaiu 
single. It is easy to tell us to marry some 
“neighbor's boy,” or to sneer at our efforts at 
improvement. It does not stem the torrent of 
teeliog, or make the circumstances one whit 
easier. Rut in my own case, it has opened 
the eyes of father aud the hoys to some of the 
inner workings of my mind as welt as the 
outer workings of my hands, so that life seems 
as if it might, in the near future, if all goes 
well, lie a little easier, and my caancas for 
intellectual improvement a little better. 
The writer refers to “Charity ” milking, 
feeding calves, etc., and says, “what in the 
world do her father and brothers do"? Now 
1 know that fattier and the boys are as helpful 
as many others in our neighboihood, but they 
are busy all day, and somehow the work I 
have mentioned is left for the women, Per* 
haps in some places it is different, but though 
we may be called “hand-to-mouth” farmers, 
we cannot help our position except by the 
effort we make to better it. I am willing to 
work however “chronically discontented,” 
and would not object to the pigs and calves 
even, if I saw opportunities before me for the 
future of my single life. But if 1 outlive 
father, and the boyS aro settled down, I shall 
he alone. My time, to lie sure, will be my 
own, but what I want is to he able now' to fit 
myself for earning my living in some respect¬ 
able manner when the need comes At pre¬ 
sent T am unfit for anything, and 1 heard 
Lizzie Manning say the other day, “The thing 
1 do best is to black boots, but a girl can hard¬ 
ly make a liviug by it.” Such things fill the 
thoughts of many u girl, unless she is too 
frivolous to care for the future. It is dread¬ 
ful to marry for a home Women should be 
as independent us men on that subject, aud 
able to go through life and earn, their owu 
liviug. This is the Cause of my writiug so 
much of myself and my helplessness, and the 
main reason for my discontent, and I am sur¬ 
prised that so many renders should have mis¬ 
construed my simple statement aud accuse me 
of grumbling without u cause. 
THE HAYING .SEASON. 
If there is one time more than another when 
the duties of the farmer’s wife press heavily, 
it is the period of hay-making. lu order that 
the “men folk” may have wherewith to satisfy 
the demands of appetite in the shape of out¬ 
door lunches (to say nothing of regular meah), 
she must rise betimes, and happy is that capa¬ 
ble woman who cun so economize time and 
st rength, that she may have at. least ouo hour 
In the day to devote to less tiresome duties. 
Truly if one looked for her own comfort or 
pleasuro in the matter, she might be iticliued 
to consider it rather an unprofitable use of 
time or talent. Yet, taking another view of 
this subject, we may find much to encourage 
us, when wo consider that to us belongs the 
honor of mowing largo fields of hay and grain 
—or, that it isoursimple kitchen duties, right¬ 
ly performed that give nerve to the arm, and 
strength to the reaper. Is it a small thiug, 
qiy sisters, that wo have within us power to 
cheer the fainting energies of those about us? 
A slight thing that the over-worked farmer 
toiling (u the heat, shall partake of our care¬ 
fully prepared lunch, and arise with now life 
to labor on 1 Wh v, it is our work at homo that 
lies at the foundation of ail other labor! Lot 
us take new courage, then, as we realize the 
nobility of ourcalliug; even though wo may 
have to deny ourselves many pleasures, let us 
doit with a generous spirit, being assured Unit 
as we strive to bless others, we shall ourselves 
be blest: for, surely, the blessing of the Dear 
Father must rest upon those who try cheer¬ 
fully to “food the hungry, and clothe the 
naked;” and who are more faithfully occupied 
in fulfilling this duty than we busy farmers’ 
wives aud daughters? mrb. j. Fl eaton. 
LEARNING OF ONE ANOTHER. 
When unexpected guests arrive, after the 
blll-of fare is made out for dinner, 1 seldom 
consider it necessary to make auy chuuges, 
unless it is to Increase the quantity. To-day 
there was no fresh meat to be hud, so we 
bad recourse to the inevitable pork barrel. 
Having cut off as many thin slices of the nice, 
w hite meat as were necessary, I put them in a 
dish of cold water, to freshen, aud wait till 
the vegetables were prepared, and very near¬ 
ly cooked. Then taking them from their cool 
bath, I rolled them iu flour, and put them into 
a well heated frying-pan, to cook as briskly as 
possible, till each side was a crisp, light brown. 
When taken upon the platter a little of the 
bottom of the gravy was poured upon each 
piece, that those who preferred it with the 
new potatoes, might have their choice. 
Just as the dinner was going to the table, 
visitors came, and one of them I knew to be a 
notable house wife and an excellent cook, and 
she it was who asked the method of cooking 
the pork, saying she had not relished anything 
so well iu a lung time. When told the process, 
she said she had never so prepared it, or eaten 
auy cooked that way, and then remarked: 
“ How much we can learn of one another.’' 
MAY MAPLE. 
FRAGMENTS. 
Inexpensive dishes that are palatable,can 
be prepared by th:ise who do not mind the 
extra work, and they add very much to the 
menu. Very savory fl itters can be made from 
cold white meat—chicken, etc. Cut into small 
pieces and dip them into batter, frj a light 
brown, and pile high on a dish. Pour over 
them a good brown sauce made of, or flavored 
with, tomatoes 
In making calves’ foot jelly the meat that 
remains can he utilized, if it is taken out be¬ 
fore falling to pieces in the jelly. While still 
firm, take out and remove the bones returning 
them to the stock. When the meat is cold, 
cut into small pieces and dip into batter, and 
cover with brown sauce, the same way. 
Pork croquettes are a good dish, When one 
wants a little variety. Take half a pound of 
cooked pork, chop fine, mix with it a table¬ 
spoonful of flour,a small onion, well chopped, 
and a cupful of good stock. Add a small bit 
of sage, and pepper or other seasoning to 
taste. Make up into the form of sausages, 
thickening with bread crumbs. Dip in egg 
and fry a light brown. Many things can be 
used up in these croquettes—a spoonful of 
hash left over, « little cold rice, or mashed 
potatoes. Home people like Hnrver or Wor¬ 
cestershire sauce or mushroom catsup ns an 
adjunct. They make a savory breakfast dish, 
and pleasantly vary the usual bill of fare. 
ANNIE L. JACK. 
PUDDINGS. 
A young married lady said to me: “I can’t 
bear eggs in puddings, and I can’t make one 
without.” I suggested two or three favorites 
with our family, aud she said she would try 
them. Thinking there might be some in the 
same dilemma among the Rural sisters, I 
will repeat them: 
DRIED FRUIT ROLL. 
Take a small loaf of light bread dough, 
when ready for baking; roll to about ball' an 
inch iu thickness, spread with dried apple 
sauce, made smooth and seasoned. Commence 
at one side ami roll up, and steam an hour. 
Eat with butter sauce. 
MINUTE PUDDING. 
Put half a gallon of milk over the fire; 
when at boiling point, stir in wheat flour until 
thick. Eat with cream aud sugar. 
GO RN* STARCH PUDDING. 
One quart of milk, four tablespoonfuls of 
corn starch, four tablespoon fuls of sugar; boil 
the milk, dissolve the starch in a little cold 
milk, add sugar and starch, boil, stirring con¬ 
stantly until thick; add any kind of flavoring to 
suit the taste; a teaspoonful of vanilla is good. 
Put in cup, let cool, aud eat with jelly or 
cream and sugar. c. k. j. 
«♦> 
DOMESTIC RECIPES. 
TO CAN CORN, PEAS OR SUCCOTASH. 
Corn should be first cut from the cob. Use 
none but perfect cans. Pack in whatever you 
wish to preserve, solid—with the small end of 
a potato masher. Whon the jar is brimful, 
put on the rubbers, and screw on the covers 
as tightly as you can with your hands. Put 
hay or doth in the bottom of a wash-boiler,and 
lay in the cans any way you please, putting 
cloth between them. Cover with cold water, 
and let boil constantly three hours; take out 
and tighten as much as possible. When cool¬ 
ing and cold, tighten again. Keep in the 
dark. It’s a good plan to wrap paper around 
cans. Thus treated none of mine have ever 
spoiled. M. B. Me LOUTH, 
RECIPE FOR GINGERBREAD. 
Four eggs, one cup of sugar, one cup of 
molasses, one half cup of butter, filled lip twice 
with boiling water, two teaspoonfuls of cream 
of tartar, one teaspoonful of soda, two table 
spoonfuls of ginger, uud (lour to make a really 
stiff batter. mrs. j e. e. 
BROWN BREAD—TRY IT. 
Two pints of sifted rye meal, one pint of 
sifted corn meal, two-thirds of a cup of mo¬ 
lasses; one cup of good yeast, cue teaspoonful 
salt (if yeast is not salted), mix quite soft with 
warm -not hot -water. Stir iu half a tea¬ 
spoonful of sodu when light, aud bake in cov¬ 
ered tins two to three hours. This makes one 
large loaf or two small ones. 
MRS. T. P. FRENCH. 
DRINKING BOAT. 
A friend wishes me to ask “Aunt Em” if she 
will please describe infants’ drinking boat, 
give the price of it, and state where it can be 
bought. M. B. mcl. 
Horat'ordLs tlchl I’ll os pli ate 
In HeaMicktKiHM. 
8. S. Parker. Wellington, O., says; “While 
crossing Lakt- Erie, 1 gave it to some passen¬ 
gers who were seasick aud it gave immediate 
relief."— Adi). 
gUbcrtlaneoutf 
IHi.s'ccllancou.a 
A Safeguard. 
The fatal rapidity with which slight 
Colds and Coughs frequently doveliq 
into the gravest maladies of the throat 
and lungs, is a considenilion which should 
impel every prudent person to keep at 
hand, as a household remedy, a bottle of 
AVER’S CHERRY PK< T< >R A L. 
Nothing else gives such immediate relief 
nnd works so sure a cure in all affections 
ol’ this class. That eminent physician, 
Prof. F. Sweotzer, of the Maine Medical 
School, Rmnswick, Me., says:— 
“Medical science lm« produced no o'lie’ nno- 
dync expectorant no good ns A run's Chkkrv 
Pectoral. It is iuvnluutilc for diseases of the 
throat nnd lungs.” 
The same opinion Is expressed by the 
well-known Dr.L. J. Addison, of Ciicago, 
Ill., who says:— 
“I have never found, in thirty-five years of 
continuous study mid practice of medicine, uny 
preparation of so great value as A v nil’s Ciiehiiv 
1’Bctouaj., for treatment, of diseases of the 
throat and lungs. It not only breaks up colds 
and cures severe coughs, tint is more effective 
than anything else in relieving even (lie most 
seriotiM bronchial aud pulmonary affections.” 
AYER’S 
Cherry Pectoral 
Is not a new claimant for popular confi¬ 
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saving the lives of the third generation 
who have come into being since it was 
first offered to the public. 
There is not a household in which this 
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abandoned, and there is not it person 
Who bus ever given it. w proper trial 
for any throat or lung disease suscep¬ 
tible of cure, who has nut been made 
well by it. 
AYER'S CHERRY PECTORAL has, 
ill numberless instances, cured obstinate, 
caws of chronic Bronchitis, Liiniygitis, 
mid even acute Pneumonia, and lias 
saved many patients In the earlier stages 
of Pulniouary Consumption. It is a 
medicine that only requires lo be taken iu 
small doses, is pleasant to the taste, and ! s 
needed III every house where there aro 
children, as thero is nothing so good as 
AYER’S CHERRY PE< TOR A I, for treat¬ 
ment of Croup and Whooping Cough. 
These are all plain facts, which can he 
verified by anybody, and should ho re¬ 
membered by everybody. 
Ayer’s Cherry Pectoral 
prepared by 
Dr. J. C. Ayer & Co., Lowell, Mass. 
Sold by all druggists. 
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