NOV 3 
THE RURAL NEW-YORKER. 
731 
Domestic Ccoooim) 
CONDUCTED BY EMILY MAPLE. 
Molly, my wife, and I fell out. 
And what do you think It was about? 
She loved coffee, and I loved tea. 
And that was the reason we could uot agree. 
INVENTIONS FOR FARMERS’ WIVES 
SEC’Y W. I. CHAMBERLAIN OF OHIO. 
A recent paragraph in these columns says: 
“The farmer has sulkey plows, riding 
drags and rollers, and cultivators, mowers, 
and self-binders, horse-hay forks and hay- 
loaders, but his wife scrubs and cooks, and 
soothes the baby without machinery. 
Woman must turn inventor. Man is too 
selfish, too blind to his own interests, to in¬ 
vent for her. Angels weep over her, but 
they can't do the scrubbing or soothe the 
baby’s colic." 
Now then, as a piece of satire this is mild 
enough. As a bit of good-natured gush in 
behalf of woman it is surely well intended. 
But as a statement of facts it is wide of the 
mark. 
I assert that inventors are as ready to in¬ 
vent. for women as for men, that farmers as a 
class are as ready to buy any really valuable 
machine or implement or labor-saving de¬ 
vice for their wives as for themselves, and 
that inventions have really lightened woman’s 
labors on .the farm as much as man's, or if 
not, that the difference is in the character of 
the work, more of it admitting horse and 
steam power out doors than in the house. In 
short, the deference, if any, is in the neces¬ 
sities of the case. 
I haven’t the least doubt that if a “horse 
power colic soother" were invented, the 
farmer would stop the self-binder and give 
his wife the team to soothe the baby! But 
he himself has no similar machine to care for 
the young colts, calves, lambs and pigs in 
cold and storm I 
Soberly, a large part of the former farm¬ 
house work has, owing to inventions, gone 
out of the house entirely. Our grandmothers 
80 yeare ago (aud even mothers of years ago) 
hetcheled the flax, carded the wool, spun the 
yarn, wove the cloth, cut and made the 
clothing for the family, all by hand at home. 
Our wives do none of those things. Farmers 
buy their clothing now, even to their fiue 
shirts and under-clothes and -socks. They 
even wear cuff buttons and studs, so that the 
horror of sewing on buttons, even, is gone. 
Then for their own sewing our wives have 
the liest sewing machiues, with hemmors, 
tuckers, braiders, button hole workers, plait- 
ers, etc., all invented by man. Our grand 
mothers cooked at the great kitchen fire¬ 
place, with pots aud kettles on the crime, 
an open bake-oven in front, and a brick oven 
at the side. Our wives have the Ik st im¬ 
proved stoves aud ranges, with coal-oil or 
gasoline stoves for Summer, that are lighted 
aud extinguished iu a moment, and prevent 
the exhausting bout in the kitchen. 
Our mot.ier.s, hi the dairy regions, set their 
milk in imnumorable tin pans (all to be wash 
ed aud scoured), churned the butter in dash 
churns, aud worked it by hand. Our wives 
(iu the great dairy regions) do not a stroke of 
this work, ’heir husbands milk the cows, 
aud take the milk or cream to the factory or 
creamery. And in the smaller dairies the 
deep can (Cooley. Fair lamb, Wilhelm, etc.) 
private creameries, and the improved churns 
and butter workers, lessen the labor by more 
than half. A large part of the butchering, 
lard and tallow rendering, candle dipping 
ami molding, soap making, carpet weaving, 
preserve making, etc , etc., has gone out of 
our farm houses for ever, and the apple aud 
potato parers, slieors, quarternrs, eorers; 
the washing machines and fluids; the clothes- 
wringers and sprinklers; the patent spring 
baby tenders and cradles; the knitting ma¬ 
chines, and the ready knit stockings and 
socks as cheap as yarn; the canned fruits, 
meats, and vegetables almost cheaper Minn 
flesh; aud the countless other devices for 
saving labor, aud the many kinds of goods 
all ready prepared, have most amazingly 
lightened the labors of the housewife on the 
farm and in the town. 
I believe that, compax*ed with woman’s 
work fifty years ago, our wives need not. and 
do not, work so hard as we, and none are 
more rejoiced at this than we their husbands. 
We love to have them have an easier time 
than their mothers and grandmothers had. 
We love to have them look young and fresh, 
and not old and care-worn; to have them 
free part of the time for recreation, reading, 
visiting and culture. We claim to be civil¬ 
ized Christian husbands aud fathers, even 
though we are farmers! And we don’t like 
to have even the nicest and politest of city 
editors sweetly pity our abused wives, and 
deliberately hint, that we, their husbands, are 
hard-hearted Hottentots and heathens! 
-- 
BOYS AND HOUSEWORK. 
MARY WAGER-FISHER. 
The restlessness and migratory habits of 
Americans, subject them very frequently to 
unprepared-for experiences. Particularly is 
this true of boys, who “ go West” or “ South'» 
to make their fortunes, and who “ above all 
boys in the world ” should learn something of 
such household arts as are generally regarded 
as belonging exclusively to womankind. A 
young friend, engaged in orange culture in 
Florida, has been giving some account of his 
housekeeping in his new business. He was 
reared, as most boys are—never to make his 
own bed, uor to prepare a breakfast or din¬ 
ner ; but since his orange plantation is desti¬ 
tute of the “ female sex” he has been obliged 
to do the cooking for the family, which con¬ 
sists of two or three men. For months he 
says they had only heavy bread and every¬ 
thing “ fried,” and during this visit North he 
was determined to learn how to make good 
bread. He accepts his condition very cheer¬ 
fully, but declares that a fellow is a great fool 
not to learn how to cook a decent meal, when 
he has the chance. 
Auother lad whom I know, since the death 
of his mother, five or six yeare ago, has been 
the housekeeper for his father and his mother¬ 
less brothers and sisters. He has been almost 
entirely self-taught, and now at sixteen years 
of age he understands the culinary art well ; 
can cut, fit, and make very neatly aud taste¬ 
fully any garment worn by man or woman. 
For several years he has cut and made all his 
little sisters' frocks, and they have been fash¬ 
ionably" made, too. All the decorative “art” 
in the house has come from his clever fingers, 
aud from being a delicate boy he has grown 
to be a strong aud hearty lad. At school, he 
is at the head of his classes. He is manly’and 
ambitious, a good gardener, and everybody 
likes him. I do not know that he was natur¬ 
ally endowed with greater aptitude for house¬ 
work than is any average boy; ho simply foil 
into the way of doing it, because it had to be 
done, and the mother was no longer with 
them, and he set bravely about it. He exem¬ 
plifies, to a certain extent, the facility with 
which boys can learn to do auy thing that 
girls do, and 1 believe it is generally conceded 
that men who learn the art of cookery far 
excel women as cooks, The “Florida'’ boy 
grew up in total ignorance of housework—he 
was not even taught to hang up his hat; and 
while he loafed evenings on the sofa, his 
mother dnrued his stoekiugs. often till late at 
night. The mother, with a house full of boys, 
who teaches them how to sew and cook and 
care for their own rooms, not only saves her¬ 
self for t hem, but prepares them tor emergen¬ 
cies in life, which come at some time, usually 
iu the career of men who fell forests, build 
railroads and “develop” the country—the 
men who do men’s work. 
To dry pears and apples, slice the fruit and 
dry quickly, on plates, in the oven. Twenty- 
four hours should complete the evaporation 
Good fruit, nicely peeled and sliced, aud dried 
iu this way will Ik? found to he far better than 
when it is dried in large pieces, and exposed 
to Hies and dust. Pack, when dried, in glass 
jare, if y ou happen to have them, and cover 
tight If put iu bags, use paper in lieu of 
muslin. 
CELERY FOR RHEUMATISM. 
ANNIE L. JACK. 
Now that the celery season has arrived, let 
those who have the opportunity, aud are 
afflicted with rheumatism, try it as a specific. 
We are told that the cause of this disease is 
acidity of the blood. Cold only develops it. 
Celery is a purifier of the blood, either cooked 
or raw. To prepare it for the table, if to be 
cooked, cut into dice, boil till soft, in as small 
a quantity of water as possible; thicken with 
Hour aud a little new milk; use any flavor or 
seasoning that may lw* preferred. Serve with 
toasted bread around the dish, aud eat with 
potatoes or meat, the same as asparagus, which 
takes its place in its season. 
UNPUBLISHED RECIPES FROM MA¬ 
RION HARLAND. 
vegetable soup (without meat.) 
One large potato or two small, one-half 
onion, one turnip, one-fourth small cabbage, 
two stalks refuse celery, or a tablespoonful of 
essence of celery, one-half cup dry’ bread¬ 
crumbs or crushed crackers (fine), two eggs, 
two cups of milk, one quart of water, two 
tablespoonfuls of butter, parsley", salt, pepper 
to taste. Cut the vegetables, when skinned, 
into slices—the cabbage should be chopped— 
and put on in just enough cold water to cover 
them well. When you have heated them 
scalding hot, drain and cover again with the 
quart of boiling water. Stew in this until 
they are soft and broken to pieces. Rub to a 
pulp in and through the cullender, with the 
water in which they" were boiled, season and 
beat to a boil. Stir in the crumbs, then the 
butter. Scald the milk in another vessel and 
pour it upon the beaten eggs, then heat in a 
tin set in hot water until the mixture begins 
to thicken. It is a good plan to put a pinch of 
soda in milk while boiling to prevent curdling. 
Boil the soup gently three minutes after the 
butter goes in, pour into the tureen, and upon 
this the egg and milk from the tin inner ves¬ 
sel; stir up well, and lee all stand, closely" cov¬ 
ered, three minutes before sending to the 
table. A tablespoon ful or so of grated cheese 
is an improvement to each plateful of this 
delightful soup. You can have a saucer of 
grated cheese on the table, that those who like 
it may put it in. In the country, where eggs, 
butter, milk and vegetables are abundant, the 
cost of this Lenten porridge, or soupe muigre, 
is merely nominal, and the trouble hardly 
worth speaking of. 
TOMATO SOUP. 
One pound of beef cut into dice and one of 
veal also sliced small or chopped, two pounds 
of bones, cracked, one-half onion, two stalks 
of celery, one small carrot, one-half can to¬ 
matoes, one teaspoonful white sugar, and one 
each of salt and corn-starch. Pepper to taste; 
two quarts of cold water. 
The meat should be lean, and the coarser 
parts of beef aud veal will do as well as the 
best. Lay this with sliced vegetables aud the 
bones in the soup-pot, and cover with the 
water. Put the lid on the pot and set on the 
stove where it will just heat through in the 
first hour. Then increase the heat gradually 
until it reaches a slow, steady boil. Keep 
this up for three hours. Should the water 
sink so as to leave the meat uncovered, add a 
little from the tea-kettle that the boiliug may 
not stop. At the end of this time put in the 
tomatoes and eook half an hour longer. 
Strain through a cullender, rubbing the toma¬ 
toes and other vegetables to a pulp. Season 
with sugar, salt and pepper; return the 
strained soup to the tire, boil and skim for a 
few minutes; stir in the corn-starch wet with 
cold water, boil up once to thicken the soup, 
or rather to make it less thin, and pour into 
the tureen. 
- » » » 
AN easy way of preparing good pickles 
Pick the cucumbers, wipe carefully with a 
soft, wet cloth, and place them in a jar of 
salt and water. covering with grape leaves to 
collect the scum. When the next picking is 
ready, take these out, free from scum, let 
drain off the water, aud put into a jar of cold, 
sharp vinegar to which you can add horse¬ 
radish roots, peppers or any other spices tied 
up iu a cloth. Cover with grape or horseradish 
leaves. Do uot scald the vinegar or the 
pickles. Treat each picking in the same way till 
all are prewired. When the brine in w hich 
the cucumbers are first placed has been used 
a few times, change it and make new. Pickles 
made iu this way are as healthful as any 
pickles can be. Be sure that the vinegar is 
good cider vinegar. 
Onions, cabbage and many other tilings 
had better be pickled by themselves. 
h. e. s. 
pie juice. 
The most successful way of preventing the 
juice from running out of the pie is to bind 
the edge, when it is finished, with a piece of old, 
white cloth cut not torn, an inch w ide, wet in 
cold water. Remove it one or two minutes 
after the pie is taken from the oven. I have 
not made a fruit pie for years otherwise than 
in this way, aud always keep a box of pieces 
cut ready for use. With this method one can 
make her pies very rich and juicy. 
M. A. PETERSON. 
The Rural New-Yorker will be sent 
from this date until January 1st, 1885, for 
$2.UU, 
♦ ♦ ♦ - ■ - 
Hereford's Acid Phosphate, 
For Wakefulness. 
Dr. Wm. P. Clothier, Buffalo, N. Y., says; 
‘ I prescribed it for a Catholic priest, who was 
a hard student, for wakefulness, extreme ner 
vousuess, etc. He reports great benefit.— ado. 
Robust Health 
Is uot always enjoyed by those who seem 
to possess it. The tamt of corrupted 
blood may be secretly undermining the 
constitution. In time, the poison will cer¬ 
tainly show its effects, and with all the more 
virulence the longer it has been allowed 
to permeate the system. Each pimple, sty, 
boil, skin disorder and sense of unnatural 
lassitude, or languor, is one of Nature’s 
warnings of the consequences of neglect. 
Ayers Sarsaparilla 
Is the only remedy that can be relied upon, 
in all cases, to eradicate the taint of hered¬ 
itary disease and the special corruptions 
of the blood. It is the ouly alterative 
that is sufficiently powerful to' thoroughly 
cleanse the system of Scrofulous and 
Mercurial impurities and the pollution 
of Contagious Diseases. It also neu¬ 
tralizes the poisons left by Diphtheria 
and Scarlet Fever, and enables rapid 
recuperation from the enfeeblemeut and 
debility caused by these diseases. 
Myriads of Cures 
Achieved by Ayer's Sarsaparilla, in 
the past fort v years, are attested, and there 
is no blood disease, at all possible of cure, 
that will not yield to it. Whatever the 
ailments of this class, and wherever found, 
from the scurvy of the Arctic circle to the 
••veldt-sores” of South Africa, this rem¬ 
edy has afforded health to the sufferers 
by" whom it was employed. Druggists 
everywhere call cite numerous cases, with¬ 
in their personal knowledge, of remark¬ 
able cures wrought by it, where all other 
treatment had been unavailing. People 
will do well to 
Trust Nothing Else 
than Ayer's Sarsapaeill \. Numerous 
crude mixtures arc offered to the public 
as “blood pufitters.” which only allure 
the patient with the pretense of many 
cheap doses, and with which it is folly to 
experiment while disease is steadily be¬ 
coming more deep-seated and difficult of 
cure. Some of these mixtures do much 
lasting harm. Bear in mind that the only 
medicine that can radically purify the 
vitiated blood is 
Ayer’s Sarsaparilla, 
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