1887 
THE RURAL NEW-YORKER. 
do most of the housework, for I doubt if there 
is more than one thoroughly well and strong 
woman, native born, out of 20 in the United 
States, and it is an appalling fact. There 
must be a reason for it somewhere. Is it the 
climate or do we not live right? We do dress 
like idiots, and that has most to do with our 
physical infirmities. Many work too hard. 
Although our methods of living need to be 
simplified, there does not seem to be much 
hope for that, with the rapid increase of 
wealth. But there is room and hope for a 
greater division of labor in the house than 
now exists in most households. What each 
member of it can do without burdening him¬ 
self, when concentrated into a task for one 
pairof hands, becomes not only burdensome 
but injurious oftentimes to an irreparable de¬ 
gree. Evidently when men till the post of 
geueral bouse workers, they will learn that if 
all the women folk of the family make their 
own beds, take care of their own rooms, hang 
up their own lmts and coats (not ou the door 
knobs or backs of chairs, or the parlor table), 
change their muddy boots for clean ones be¬ 
fore coming into the house, hang up the wet 
towels to dry in the bathroom instead of 
leaving them in a heap ou the floor, and 
don’t leave all the chairs at sixes and 
sevens in the sitting-room every time 
they leave it, and put their soiled 
clothing in the hamper instead of leaving it 
on the bed for convenience, and sew on their 
own buttons and do their own darning and 
meudiug in the evenings instead of sitting 
around and whittling while the men sew and 
darn, and a great many other things too num¬ 
erous to mention—why they will learn that 
these tasks—small when performed by each in¬ 
dividual for him or herself, when deducted 
from the great bulk of the housework, go a 
long way in making things move more easily, 
ami nobody should be the worse for it in either 
time or temper. 
Whatever peasant women do in the way of 
heavy physical labor in various parts of Eu¬ 
rope. is worth nothing as proof that women 
in this country can do likewise, for these 
same women, when transplanted to the Uuited 
States, utterly break down iu this climate, 
if they continue to toil here in the same way 
os they had been aceustomcd to m Germany, 
for example. It is unquestionably true that 
out-of-door life is very conducive to health, 
and that American women in the colder parts 
of the country suffer greatly from house 
poison—from stove and furnace heat—but 
when one is tired out from having been long 
on her feet, a walk in the open air is far less 
inviting than to drop one's sell' into the near¬ 
est easy chair. 
A great saving in strength can be compassed 
by good management. “ Let me help you 
make your bed,” I said to a friend iu whose 
pretty bed-chamber we were chatting, “it 
will save your coming to this side so mauy 
times to arrange the covers.” “ Oh, I never 
go around the bed but once!” she laughed. 
“ Most women make as many journeys atound 
the bed as there are covers. ’ It was an in¬ 
dex to all her methods of work. She accom¬ 
plished much at small outlay of steps, because 
everything was first done iu her head. A 
high stool, or very high chair is a great con¬ 
venience iu the kitchen for certain kinds of 
lvork. Another thing every woman needs is 
a foot stool, for to elevate the feet when one is 
tired is next best to lying down; but five min¬ 
utes of lying down are worth ten of sitting. 
Cooking ranges ami stoves should generally 
stand much higher than they do, while din¬ 
ing tables and chair should be much lower. 
It should lie remembered, too, that physical 
force is conserved by keeping the body as 
erect as possible, and never to stand wheu one 
can sit. Wulkiug rarely hurts anybody be¬ 
cause of the variety of muscles brought into 
action by such exercise. But tasks that strain 
aud wrench the body, or excessively fatigue 
certain muscles, should be avoided by every 
moderately stroug woman, to say uotbiug of 
the weak ones; aud for a woman to overtax 
herself for once is often to render herself an 
invalid for ever after— always to feel tired 
aud “ dragged.” And women whose circum¬ 
stances compel them to work should, above 
all women, bear this m mind. The peculiar 
worth of women never lies in their ability to 
do hard and heavy work; they were never 
made for such tasks which are in the do¬ 
main of man’s work, whether they appertain 
to the house, the baru, or the field. It often 
requires great courage and patience to let 
them alone, but to do so is iu the eud invaria¬ 
bly the part of wisdom. 
-*-*-«- 
BUTTER MAKING—NO. 1. 
J. Smith, Jk. 
Butter making, like many other useful arts, 
was discovered some time in the “auld laug 
syue”—loug before the good old days “when 
grandmamma was young.” In order to make 
good butter it is not necessary to know any¬ 
thing more definite concerning the history of 
the art. Unlike embalming, it is not a lost 
art, although to some who do not take the 
Rural. New-Yorker or any other paper it 
still seems surrounded sometimes with almost 
as much mystery and uncertainty as in those 
good old days already referred to, when 
witches were the personification of the evils 
we now know as the improper conditions un¬ 
der which butter making was sometimes at¬ 
tempted. Notwithstanding all the informa¬ 
tion on this subject so widely diffused by the 
agricultural press and dairymen’s associations, 
etc., there is still a lamentably large quantity 
of poor butter sent to market. 1 have even 
known of people who would sometimes fail to 
get butter of auy kind after a whole day’s 
churning, wheu a knowing old wife’s finger or 
a 25-cenfc thermometer would have quickly 
told what was the matter. 
There have recently been a great many in¬ 
novations, inventions ami experiments in con¬ 
nection with every detail of the process of 
butter-making; and while many of these can 
hardly rank as improvements, yet the spirit 
of inquiry which has led to so much experi¬ 
menting has pretty completely demonstrated 
every condition required for making a first- 
class article. Whatever improvements have 
been made in appliances and in determining 
the best conditions for the various details, we 
may remark that the process remains essen¬ 
tially the same as in the days of our grand¬ 
mothers. It is true we can now by mechani¬ 
cal meaus separate the cream almost instanta¬ 
neously and somewhat more thoroughly. but 
as yet not quite so cheaply as by the old meth¬ 
od of reducing the temperature and thus al¬ 
tering the conditions of equilibrium so that 
the lighter particles, or fat globules, rise to the 
surface; but in either case we are equally de¬ 
pendent on the law of gravity. 
Without discussing minutely minor differ¬ 
ences in details, we may, in the first place, 
sum up the grand requisites of success briefly, 
as cleanliness in every operation, the mainte¬ 
nance of a proper temperature in the milk-room 
aud attentiou to every detail just at the right 
time. 
Supposing we have good cows. As the first 
requisite they must be regularly and gener¬ 
ously fed, get all the pure water they wish, 
and lie regularly ami thoroughly milked, 
cleanliness being religiously observed in this 
operation as well as in every subsequent, one. 
In regard to the feeding of cows, I may state 
that uuder ordinary comiitions I consider pas¬ 
turing in its season still the most economical, 
taking the present values of land and labor into 
consideration. There can be no question that 
grass is the natural food of cows, and with this 
in abundance there is uo necessity for any¬ 
thing else besides pure water. On this diet 
they will give a greater flush of good milk 
that produces the richest yellow butter—grass 
butter indeed being the standard, both as to 
color and flavor, that all other methods of 
feeding try to approximate, thau they will 
under the soiliug system, though they have an 
abumlanee of green feed brought to them. In 
our climate, however, pastures rarely main¬ 
tain their luxuriance later than the beginning 
of August, aud every wise dairyman should 
have a supply of green feed to supplement the 
failing pastures iu August aud September. 
For this purpose corn serves admirably. It is 
easily grown, produces an immense crop, aud 
makes good milk. Au acre will generally be 
fouud sulficieut to carry six or eight cows 
through till roots arc available. 
HaviDg thus briefly referred to feeding, I 
come next to the care of the milk after it is 
drawn from the cow. The milk should be 
—for the cream to rise—at a temperature of 
55 to tiO degrees; whether deep or shallow-sot¬ 
ting is not very material, unless ice is avail¬ 
able to reduce the temperature almost to the 
freezing point, iu which case there will be a 
more thorough separation of the cream thau 
by auy other method except the centrifuge. 
This ice method or *• Swartz” system, I may 
remark, is rapidly superseding the older 
methods among the Danes, aud it is claimed 
that from 10 to 15 per cent, more butter is 
obtained than from the shallow pan sett iug, 
or the deep-setting at, the ordinary tempera¬ 
ture of well or spring-water. Where the 
temperature of the milk-room can lie kept 
under 60 degrees, there is generally a more 
thorough separation of cream by the shallow- 
setting; but wheu this condition is lacking, 
thou, of course, the deep-setting Is most ad¬ 
vantageous, ami this couditiou generally ob¬ 
tains with us during July and August. To 
make a first-class article during our “heated 
term” requires either a very cool milk-room ora 
cooling-trough or vat, and cans for deep-set¬ 
ting. A "cabinet creamer” and a supply of 
iee can probably overcome the unfavorable 
conditions of temperature more conveniently, 
aud as completely as any other arrange¬ 
ment; but until the supply of ice is provided 
for, the best place for the home dairy in 
summer will be a north room in the cel¬ 
lar. This should be properly drained, well 
aired and thoroughly cleansed and deodor¬ 
ized before setting the milk in it, but for con¬ 
venience sake it would be better completely 
isolated from the rest of the cellar, excepting 
the ice-room, which should he a very essential 
part of the dairy. If the floor of the cellar is por¬ 
ous enough it, would not be necessary to have 
any other method of drainage, either from the 
ice-room or milk-room. A dry, porous earth- 
floor is probably the very best for maintaining 
a pure atmosphere in a cellar, as it. rapidly ab¬ 
sorbs impurities; hut taking all considerations 
of cleanliness, etc., into account, a cement 
floor is probably the best for the milk-room. 
Where natural drainage is defective, this must 
be otherwise attended to. It will then Vie neces¬ 
sary to have a pipe from the ice-room to drain 
off the water as it melts, and this pipe should 
have a bend in it to form a “water-trap,” to 
prevent the access of warm air to the ice- 
room, while allowing the water to drain off. 
Maggie made the discovery to-day while 
cleaning the steel knives, that lemon and 
emery dust would remove rust stains when 
other polishes failed. 
A hot iron is the botcher's best friend. 
SOMETHING- ABOUT DRIED FRUITS; 
CANNING FRUITS. 
CITRON. 
In the old pioneer days we learned to do 
many things that in paltnit-r times we might 
never have thought of doing. We were all 
especially font! of good fruit cake, and, of 
course, citron is usually one of the ingredi¬ 
ents. When purchased at our country store 
the prices of luxuries were fabulous. We 
often raised large quantities of citron for pre¬ 
serves, and finally concluded that we could 
furnish our own eitrou for fruit cake. 
After peeling and cutting into slices half an 
inch thick the seeds were all taken out with a 
fork and the pieces cut into strips or squares 
(to facilitate drying/ and boiled in a little 
water into which was thrown a handful of 
dried lemou peelings. When cooked tiU ten¬ 
der, the water was drained off and half a pound 
of white sugar was added to each pound of 
fruit and cooked till the sirup was quite thick; 
then the whole was soread upon plates and 
kept in a moderately warm oven till dried, 
sugar being occasionally scattered over the 
dishes as long as the fruit would absorb it. 
When nicely dried it was stored iu jars aud 
kept well covered. When well prepared this 
citron is as good as any we buy. and the chil¬ 
dren, can be spared a few pieces when mamma 
is making cake without one’s feeling extrava¬ 
gant. 
Ripe tomatoes scalded iu a rich sirup, and 
dried in the same way, make a pleasant and 
healthful confection for children. 
I remember when a child that I had the 
privilege of dryiug little bags of fruit for my 
personal use, and no sweets that came from 
the village store ever tasted quite as good as 
did those home confections prepared by my 
own small hands while my mother was “ put¬ 
ting up” the family supplies. There were 
peaches, pears aud plums, and, best of all, a 
goodly store of wild black cherries that grew 
upon an old centurion that for mauy summers 
gave me a sheltered uook. with its wide- 
spreading branches for my play house. I 
think my great love for trees was fostered by 
the companionship of these giant foresters 
near our dwelling. But at last my roof tree 
became the abode of innumerable army 
worms, and m_v father declared it must no 
longer “cumber the ground,” and I alone be¬ 
moaned its fate. 
The average housekeeper is more or less 
engaged at this time of the year in sealing up 
fruit, and there are almost as many ways for 
doing the work as there are individuals em¬ 
ployed, and, strauge to say, each one thinks 
her way the safest. 
Mrs. A washes all fruits, then boils them 
till well cooked through, puts into cans, tits a 
piece of writing paper over the top, puts on 
the cover and screws down as tightly as possi¬ 
ble. While cooling she gives the cover an 
occasional turn, if possible. 
Mrs. B puts the fresh fruits iu cans, seals 
them, aud then puts them into a boiler of 
cold water, over the fire, where they gradual¬ 
ly come to a boiliog heat, aud are kept boiling 
for three hours. A long, tedious process on a 
warm July day. The fruit of one can is used 
to fill up the rest that have settled by cook¬ 
ing. This mode requires great care lest a cool 
draught of air strike the hot glass iu which 
case the cans fall to pieces, and the fruit is 
spread over au immense part of the floor. 
Mrs. C allows a teacupful of sugar to each 
quart of fruit. The whole is put into a nice 
porcelain kettle aud set on the back of the 
stove, where it heats very gradually, but does 
not boil. The fruit is put into the cans and 
left open for 10 or 15 minutes, when the sauce 
will have settled a little; the can is then filled 
up, and the caps put on and screwed down as 
tightly as possible. This way the fruit retains 
its form and color in a most, attractive man¬ 
ner. It should be kept in a cool place. 
Mrs. D packs her fresh fruit very closely 
in quart cans, and then pours in boiling water, 
which she leaves for 15 or 20minutes, then the 
juice is turned off into the porcelain kettle, or 
bright tin stew rlish.a teacupfulof sugar is add¬ 
ed. and boiled for a few minutes. This sirup is 
poured over the fruit in the cans, which are 
sealed closely, and she has no trouble about 
keening the fruit as long as desirable in almost 
its natural state in form, color aud flavor. 
MAT MAPLE. 
itttocellancotU'crti.s'infi. 
Very Wonderful 
Are the effects produced by the use of 
Ayer’s Sarsaparilla. Sores, Scabs, 
Glandular Swellings, Boils, Carbuncles, 
and all kinds of Humors disappear, as if 
by magic, by the use uf this 
Standard Blood-Purifier. 
F. C. James, of Albany, Greene Co., 
Tenn., writes: “ Ayer’s Sarsaparilla 
saved the life of my only child. When 
three years old, her head was covered 
with Scrofulous Sores. She became 
almost helpless. Skillful physicians did 
all they could to relieve her. but failed. 
At last I purchased a bottle of Ayer's 
Sarsaparilla, gave it. to her according 
to directions, and she immediately be¬ 
gan to improve. Encouraged by the 
result. I continued to give her this medi¬ 
cine until the cure was complete.” 
Ayer’s Sarsaparilla, 
Prepared by Dr-.T.C. Ayer & Co., Lowell, Mass. 
Bold by all Druggists. Price $1; six bottles, $5. 
BROWN’S FRENCH DRESSING, 
The Original. Beware ot Imitations. 
AWARDED HIGHEST PRIZE AND ONLY 
MEDAL, PAKiS EXPOSITION, 1878. 
Highest Award New Orleans Exposition. 
PURE MILK. 
WARREN 
MILK BOTTLES 
Paten ted March 23d, 1880. 
Adapted for the Delivery 
of Bilk is all titles 
nnd Towns, 
A LONG-NEEDED WANT 
AT LAST SUPPLIED. 
A. V. WHITEMAN, 
73 hurray St., KKW V0UK. 
Entirely Different. Greatest Improvement. 
Its success is unprecedented. Gained greater 
popularity at home in three months, without ad¬ 
vertising. than all other Oxygen Treatments 
combined after twenty years of ad vertising. For 
Consumption, Catarrh, Hay Fever, Asthma, 
Throat Troubles, Dyspepsia, Rheumatism, Ner¬ 
vous Prostration and General Debility. Purifies 
and Enriches the Blood. Home Treatment 
shipped all over the world. Interesting letters 
from prominent patients showing its great su¬ 
periority, snd Treatise Free by Mall. 
welter c. browning, m. o., 
1235 Arch Street, - PHILADELPHIA. PA 
GOLD MEDAL, PARIS, 1878. 
BAKER'S 
BMfast Cocoa. 
Warranted absolutely pure 
Cocoa, from which the excess of 
OIL has been removed. It hasU-ee 
tones the strength ot Cocoa mixed 
with 8Larch, Arrowroot or Sugar, 
and Is therefore lar more econorui- 
ca cot ting less than one cent a 
cur It Is delicious, nourishing, 
etteugtheulng, easily digested, and 
adapted for invalids aa 
well as for persons in health. 
Said hy Grocers everywhere. 
W. BAER & CO.. Dorchester, Mass. 
to jtS a day. Samples worth tt.SO. FREE. 
Lilies not uuder the horse’s fct. Write 
Brewster Safety Keiu Holder Co., I lolly. Utah 
TANDARD 
GALVANIZED WIRE NETTING. 
K 1 or INmlt ry Fencing. 
| 7-S OF OXK VEST FOR 2 INCH MESH SO. 19 W1RK. 
EVERYTHING FOR THE POULTRY YARD. 
Hatchers and Brooders. 
Scud for Circular. Urockuer & Rvans, 
VKSEY STREET. N. Y. CITY, 
