4888 
ICC 
have yet to take you to task for deserting us the 
day of the picnic You are not such an import¬ 
ant adjunct of the Gem,that you could not have 
been spared for one day, especially as I chose 
its least busy day. You cannot guess how dis¬ 
appointed Will Lawrence, whom I had asked 
on purpose to meet you, was. He has the 
loveliest ranch-” 
“Goodby, Mollie, I have just time to catch 
my train. And no right,” I add mentally, 
! ‘to listen to the voice of the temptress.” The 
four children of my dead sister Claudia are 
coming home next week from the farm house 
where I placed them for health and economy 
through the summer. Mr. AVill Lawrence 
(what a nice boy he used to be!) will be obliged 
to look elsewhere for a mistress for his beau¬ 
tiful ranch. Aud i think steadily of my four 
babies, to whom Aunt Dodo is everything 
and try to “ forget what a nice boy be used to 
be.” A LICK CHITTENDEN. 
FARM-HOUSE WORK. 
Caring for Pork.— This week we have been 
taking care of pork: work that all house-wives 
on a farm have more or less to do with—a job 
always somewhat dreaded—and one that 
makes all concerned glad to have well done. 
Our part of the work commenced when the 
meat was nicely cut up and the divided head 
had soaked over-night in a tub of water. It 
was the intention to make this porker yield as 
much lard as possible, so all the fat pork that 
could be spared from the salting tub was cut 
into thin slices and about half tried out. and 
the scraps were added to the sausage meat. 
To prevent the sausages from being too fat, 
about 20 pounds of neck beef were boiled un¬ 
til the bones slipped out readily and this was 
added to them. The meat was then nicely 
ground by that indespensable person—the hired 
man. A new meat-chopper did the work very 
satisfac.orily and we shall henceforth con¬ 
sider it a necessity. Some little bags out of 
flour sacks were run up with coarse thread, 
and put soaking in salt-and-water until the 
meat was seasoned and ready to fill them. 
Then they were hung in a cool room till 
wanted.. 
This is my rule for sausage. 
Ten pounds of meat, one-fourth pound of 
salt, one ounce of pepper, large ounce of sage. 
When we cut the leaves up to fry, we were 
careful that no pieces of lean meat went into 
the kettle and we did not fry the scraps very 
hard, for we wished to follow the example of 
a Western housekeeper and make of the scraps 
a nice cake. We did not press them, simply 
drained them in a sieve, and then ran them 
through the meat-chopper ready for use s >me 
less busy day. I have kept them so prepared 
a long time in cold weather. 
SCRAP CAKE. 
Turn one pint of boiling water over one 
pound of the chopped scraps, (one pint is also 
a pound), one cup of sugar, two cups of 
molasses, two cups of raisins, one egg, two 
teaspoons of all kinds of spice, a little salt, 
and a large teaspoonful of soda. Mix to a 
medium consistency. One pound of salt fat 
por can e used in place of the scraps, only 
no salt must be added. After pouring water 
over the scraps run the mixture through a 
wire strainer and no pieces of meat will snow 
in the cake. 
When the head and feet were nicely cleaned 
they were boiled until tender, in salted 
water and in separate kettles. The feet were 
put in a stone jar and covered with hot vinegar. 
The bones were carefully pressed from the head 
meat and a portion of it was pressed for head¬ 
cheese. Part of it was seasoned with pepper 
and sage, the rest was only salted. The liquid 
in which this meat was boiled was strained to 
take out all fine pieces of bone. Small pieces 
of meat were thrown into it, also more salt. 
Then enough corn-meal was added to make 
mush of it. After thoroughly cooking, it was 
set away in pans, to be cut from and fried for 
breakfast on winter mornings. Some German 
cooks use buck-wheat in place of corn meal 
for this. The brine in the cellar, being sweet, 
was used again by boiling thoroughly and 
skimming. The pork was closely packed 
between slight layers of salt, and the boiling- 
hot brine was turned over it. The brine hav¬ 
ing been so treated, I have no trouble with 
having to scald it in hot weather. It must be 
strong enough to float an egg or medium sized 
potato. In salting hams rub them thoroughly 
with fine salt and use good sugar or molasses 
in the brine. Don’t use any poor stuff. Be 
sure to turn the hams often while they are in 
the brine. s. e. h. 
SUGGESTIONS. 
frequently reminded of during the summer. 
Among our childish visitors—and someway a 
good many children like to come to this “ old 
maid’s paradise”—is a bright five-year-old girl 
who would make a grand woman, if she was not 
slowly but surely being ruined by her moth¬ 
er's ignorance, for surely a mother must be 
wofully ignorant who will supply her child, as 
she does, with rich unwholsome food, and 
strong tea and coffee at meals, and with cakes, 
candies, nuts etc., at all hours between and 
then wonder why her daughter’s complexion 
is sallow, her temper variable, and her 
health frail; and who when simpler food and 
milk at regular hours are suggested as being 
preferable for a child, says with the utmost 
innocence, “ Why she doesn’t like simple'food, 
and won’t drink milk.” Nor is hers an iso¬ 
lated case, but unfortunately, one of many. 
Can’t Mrs. Fisher, or some other intelligent 
mother of a “ laddie,” or lassie, sharpen her 
pencil, aid write a sermon about once a month 
for such ignorant, conscienceless mothers ? 
It’s such an important subject, that there’s no 
likelihood of there being too many writers. 
To some one who suggested recently, in 
these columns that a fair jelly might be made 
from peach peelings, I will say that I found it 
much better by the addition of a few fine tart 
apples. 
In making bands for neck and wrists in 
shirts, etc., if the bands are cut two inches 
longer than needful, and the surplus is folded 
under, a much firmer button stay, and a more 
lasting but ton-hole can be made, I have found, 
tho’ perhaps every body but me found it out 
long ago. 
Either in the Rural, or in the Farm Jour- 
na l—I’ve forgotten which—some one asked for 
a cure for warts. Here is one proven to be a 
sure one : touch the warts daily with stur 
geon’s oil, and they will gradually disappear 
AUNT BETTY. 
PICKLES AND PICKLING. 
Some time ago, I remember to have read in 
this Department, a good sormoaette with 
“cailireu’s foad” for a text, thit I have been 
As the t ime of year is already at hand when 
the busy housewife will need to bestir herself 
to care for things that are ready to perish or 
decay, and to make them into toothsome dishes 
for the table, I thought a chapter on pickle, 
making would be timely. There are so many 
things that one can utilize in this way, and 
when spring comes and people have little ap¬ 
petite, as is often the case, pickles are almost 
indispensable, and none need be without them. 
In our younger days cucumbers were almost 
if not quite, the only thing pickled; but now’ 
while they still retain favor, yet there are still 
many other things that have come into us 9 , so 
that if one thing fails we may still find a sup" 
ply ready at hand, to be made up into the 
winter’s supply. We never let anything go 
to waste. If there remain any vegetables 
in the garden after the first frost 
comes, I go out with a basket, and 
maybe with a wheelbarrow, and gather up all 
the green muskmelons, big and little, and 
carry them into the cellar, until I can care for 
them, which must be within a few days, as 
one side may be frost-bitten and so cause de¬ 
cay, and what is decayed must be thrown 
away when preparing them for pickling. The 
large ones, that are not ripe enough to eat,can 
be used for sweet pickles, and the very small 
ones can be thrown in with the cucumber 
pickles. All ripe cucumoers should be saved 
for sweet pickles or to be put into chowder. 
All tomatoes, also, both ripe and unripe, if 
not frost-bitten, should be carried into the 
cellar and spread, so that they can be easily 
looked over, and those not too badly frosted 
can be used for chowder, if used immediately. 
I have often had my table supplied from this 
source, with ripe ones as long as the cellar door 
could be left open by day without freezing. 
As they begin to show signs of ripening, I 
would take them up, and put them in a sunny 
window. 
I always put up a jar of ripe tomato pickles 
for spring or late winter, and keep a small 
jar or can standing, containing vinegar into 
which I throw, for present use, any surplus of 
small, ripe tomatoes, after having pricked 
them with a fork. The vinegar must be re¬ 
newed now and then; indeed I am afraid our 
“gude man” would grumble if these pickles 
were often miss’ng from the table, in their 
season. The green ones can be thrown in with 
cucumbers and need no further care. No 
cellar should be without a jar of cauliflower 
pickles, though in the absence of cauliflower I 
have used cabbage, which if not quite as nice- 
looking, is delicious. 
We are raising Brussel's Sprouts this year 
for pickling, as we think their form, which is 
like that of miniature cabbages upon the stalk, 
would be preferable. I also put up a jar of 
mixed pickles, using very small cucumbers, 
small green peppers, martvnias, gherkins, 
string beans, (wax varieties are the best), 
nasturtium seed, green radish pods,re/-)/ small 
water and musk melons, and I have seen small 
ears of corn used (not more than four inches 
long) just in the blister,bits of blanched celery- 
stalks and pieces of cauliflower. 
I think I have one of the best recipes for 
making pickles, doiDg away with the old way 
of putting them into brine to be soaked out, 
and they are always ready for the table. I 
have tested them for three years, and now 
have some two years old, that are as good 
as when first made. Indeed a lady from 
abroad said, only last week, after eating some 
that when she kept house she would know from 
whom to order her pickles. With the Rural’s 
permission I will give my recipe to its readers, 
together with some others that are of value 
to me. 
CUCUMBER PICKLES. 
Wash the cucumbers carefully, and between 
each layer, as you put them down, put layers 
of grape leaves, and sprinkle on each layer 
slices of horse-radish, cloves and such other 
spices as are convenient and liked, add also 
one green pepper to every gallon of pickles. 
For every gallon of vinegar used add one tea¬ 
cupful of salt and one tablespoonful of 
powdered alum. Mix well with the vinegar 
and pour on cold. Add, as needed, in like 
proportions to keep them well covered. Put 
a thick layer of grape leaves on top and keep 
the pickles well weighted down, so that none 
shall keep anove the phkle. With cider or 
jruit vinegar, your pickles will keep good 
for two years. 
CABBAGE 'PICKLES. 
Take good, 'solid heads; cut them into 
eighths or sixteenths, according to the size of 
the heads, so that there shall be a nice piece 
of the heart to hold each from breaking up. 
Boil a few pieces at a time, until you can 
stick a fork into them; then drain them in a 
colander while preparing the pickle, which 
should he made of one quart of vinegar, a 
tablespoonful of salt, two red pepper-pods and 
a pound of sugar. Pack the cabbages in a 
jar, and pour the pickle on 'while hot; cover 
tightly, and put in a cool place. 
CABBAGE AND BEET PICKLE. 
Take one part of cooked beets and two parts 
of raw cabbage, chop fine, and mix well to¬ 
gether with as much salt and pepper (red pep¬ 
per is "preferable) as suits your taste; then 
pack in a stone jar and put on as much cold 
vinegar as it will take in: cover tightly and 
put a weight on top and put in a cool place 
where it wiH’not freeze. We have kept lit all 
winter by making the top even, as we took 
the pickles out, and by keeping a weight on so 
that the vinegar would be even with the cab¬ 
bage. You will find that grape leaves will pre¬ 
serve pickles of any kind. 
RIPE CUCUMBER OR MUSKMELON PICKLES. 
Cut them up into nicely-shaped pieces the 
night before you want to make the pickles; put 
them into salt-and-water over-night; drain 
and add to the pickles, when hot, and boil till 
tender, taking out each piece before it gets too 
tender; boil down the pickle and pour it over 
the pickles. The pickle should consist of four 
pounds of sugar to one quart of vinegar, a 
heaping tablespoonful of ground cinnamon 
and cloves. Cover tightly. 
KEEPING EGGS. 
A good way to keep eggs for one’s own use, 
is to oil them thoroughly with lard, then roll 
each in soft paper and pack them (with the 
small end down) in peach baskets or small 
market baskets, and hang them up down cellar 
on the beams over head. Of, course the cellar 
must not freeze. 
Can any one tell me how to pickle onions ? 
Blackberry, Ill. d. r. c. 
Ifti.attUaitfauss gulnmtelttg. 
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Contain, in small compass, the essential 
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They are a sure cure for Costiveness. Indi¬ 
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to take; prompt, but mild, in operation. 
Mr. James Quinn, of Middle st.. Hartford, 
Conn., testifies : “I have used Ayer’s Pills 
for the past thirty years and consider them 
an invaluable family medicine.” 
Ayer’s Pills, 
Sold by all Druggists and Dealers in Medicine. 
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Send postal for Dye Book, Sample Card, directions 
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WELLS, RICHARDSON & CO., Burlington, Vt. 
For Gilding or Bronzing Fancy Articles, USE 
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Gold, Silver. Bronze, Copper. Only io Cents 
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BOOTTS Farming with Green Manures 
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JOHN II 
For free information concern¬ 
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DOUBLE 
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RIFj.ESS2.25 
PISTOLS 75c 
GUNS 
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Catalogue. Addres. 
FOWL'LL * CLEMENT. 
1 80 Main Street, 
Cincinnati. Ohio 
PURINTON’S SRAM ’GENERATOR 
Stands at the Head for Cooking and Stenin- 
insr Feed for Stock. 
Heating Milk or Water In Dairys. small Cheese Facto¬ 
ries. Scalding Hogs, Bath-Rooms. Laundries, etc. 
Cooks. Soils nr ^tennis Anything with 
Economy and Dispatch. Also, Fiirinton’n 
Tank Heater, for Warming Stock Water. Roth 
made of Boiler-Plate Steel and come low, Descriptive 
Circulars and price on application. 
J. K PURINTON & CO , 
Dallas Center, Iowa. 
General Advertislnar Rates of 
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