6i» 
THE RURAL NEW-YORKER. 
From Day to Day. 
DEATH, THE LEVELER. 
The srlorles of our blood and state 
Are shadows, not substantial things; 
There Is no armor against Pate; 
Sceptre and crown 
Must tumble down. 
And in the dust be equal made 
With the poor crooked scythe and spade. 
Some men with swords may reap the field, 
And plant fresh laurels where they kill; 
But their strong nerves at last must yield; 
They tame but one another still; 
Early or late 
They stoop to fate. 
And must give up their murmuring breath 
When they, pale captives, creep to death. 
The garlands wither on your brow; 
Then boast no more your mighty deed.s; 
Upon Death’s purple altar now 
See where the victor-victim bleeds. 
Your heads must come 
To the cold tomb. 
Only the actions of the just 
Smell sweet and blossom in the dust. 
—James Shirley (1596-1666). 
* 
Whitewash spots on the floor are 
quite obstinate, but they can be readily 
removed with hot vinegar. Saturate a 
cloth or corncob with the hot vinegar, 
rub the spot until it disappears; then 
wash with clear water. 
White passe-partout binding makes 
cheap and convenient labels for jelly 
glasses, costing about eight cents a roll. 
It is well gummed on one side, and the 
title may be written on the other. This 
is less likely to become defaced than 
paper. 
• 
Ground coffee must usually be pur¬ 
chased upon faith, but if chicory is the 
only adulterant it may be detected by a 
simple water test. Place a teaspoonful 
of suspected coffee on the surface of a 
glass of water. If chicory is present it 
will sink to the bottom of the glass, and 
in a few minutes colors the water brown 
in its vicinity, while pure coffee nearly 
all floats on top. 
SuNBONNET frames are now made of 
featherhone, over which a covering is 
basted, and finished with bordering 
frills. The shape is similar to the so- 
called “golf bonnets,” which have been 
fashionable the last few years, a rather 
shallow flaring scoop. They are really 
very pretty and becoming. We have al¬ 
ways had a weakness for frilled sunbon- 
nets, though the slatted variety is too 
close and heavy for comfort. 
* 
A WRiiTiR in Good Housekeeping says 
that if a dessertspoonful of cider vinegar 
is added to each cupful of peach or pear 
juice a good firm jelly can be made. If 
the flavor is not injured thereby this is 
worth trying, as the deficiency of pectin 
in these fruits causes jelly-making to be 
very uncertain. Inexperienced house¬ 
keepers often fail with jelly as the re¬ 
sult of boiling the juice too little or too 
much, forgetting that different fruits re¬ 
quire different periods of boiling after 
the sugar is added. 
Washing or ironing days, when the 
top of the stove is occupied, and a steady 
fire is needed, the following will prove 
an acceptable meat dish. Slice thin six 
raw potatoes, chop fine a small onion, 
cut in slices one pound cold meat, pre¬ 
ferably lamb or beef. Butter an earthen 
dish, such as chicken pie is cooked in, 
and put a layer of potatoes on the bot¬ 
tom and sides. Then put a thin layer of 
sliced meat, sprinkle over the chopped 
onion, add some of the gravy left from 
the meat and dredge with flour, salt and 
pepper. Proceed in this way till the 
dish is filled. Add hot water nearly to 
cover and bake three hours in a rather 
slow oven. 
The Ohio State Journal tells how a 
little maid who has recently moved to 
the city from a country home was down 
street, and for the first time In her life 
saw and heard a grind organ. She clung 
to her mother’s hand, and with bulging 
eyes watched the new musical instru¬ 
ment as far as she could see it. When 
she reached home she ran to her papa 
and exclaimed: 
“Oh, papa, what do you think I saw 
down street. A great big coffee-mill, 
and a man was grinding it and making 
music instead of coffee come out of it.” 
This is the season when laundry work 
is heaviest and when any means of re¬ 
ducing it should be sought. Here is 
what a correspondent of the Chicago 
Record-Herald says: 
I think if a woman has about all the 
work she can attend to, a large family to 
do for—so much that she sometimes wishes 
there were 10 days in a week in place of 
seven, and only one pair of hands to do 
all the work—I say by all means It is a 
great deal more healthful for such a woman 
not to iron sheets, underclothing, socks, 
stockings, dish towels and other crash, 
everyday towels. Night dresses might 
come under the same head and perhaps 
other things. We all know there are 
women that would not be so “slack” (as 
they would call it) as to leave even a sock 
unironed. They would work In the same 
old rut and drop before they would be 
guilty of such a thing. There Is no use 
talking to such women. They pride them¬ 
selves upon doing everything “just so.” 
There are only the “two of us,” but I do 
not iron my coarse sheets, my undercloth¬ 
ing or my dish towehs. I fold and smooth 
well and air well before putting them 
away. I have worlds of spare time, am 
I might do so If I chose to. I think it is 
a great deal a matter of individual taste 
sorbed in their natural condition, are 
decomposed at a very high temperature, 
and their products become irritants. 
This is not meant as an attack upon our 
National delicacy, but as an explanation 
of a point rarely considered in the aver¬ 
age dietary; it shows, too, why the but¬ 
termilk piecrust or simple biscuit crust 
may be more wholesome than the flak¬ 
iest and lightest of ordinary pastry. 
The Rural Patterns. 
Still another Russian suit consists of 
the knickerbockers, the blouse and the 
shield. The knickerbockers fit smooth¬ 
ly about the hips'but are full below the 
knees, where they are drawn up by 
means of elastic inserted in the hems. 
The blouse is fitted by means of shoul¬ 
der and under-arm seams and is finished 
with a big sailor collar, which is square 
at the back and forms tapering revers at 
4472 Boy’s Russian Suit, 
2, 4 and 6 yrs. 
the front that extend to the belt. The 
shield is separate and is attached to the 
blouse beneath the collar. The sleeves 
are cut in one piece each and are pleated 
to form cuffs at the wrists. The quan¬ 
tity of material required for the medium 
size (four years) is four yards 27 inches 
wide, 3% yards 32 inches wide or 2% 
• yards 44 inches wide. The pattern No. 
An unknown benefactor gives this re- sizes for boys 2, 4 and 6 
cipe for fish chowder, one of the famous 
dishes of the New England coast: 
To begin at the beginning it is necessary 
that you should have a large, round-bot¬ 
tomed pot In order to make the chowder 
years of age; price 10 cents. 
The pretty little reefer coat shown is 
made with fronts and back and is fitted 
by means of shoulder and under-arm 
seams. At the neck is a big sailor col- 
properly. Upon the bottom of this pot you that can be made square or round as 
hrst place about half a pound of salt pork ^ , , , x. . 
cut into small pieces. This you fry until Preferred, and beneath this collar the 
It is brown, when you remove the meat shield is attached. The sleeves are full 
from the fat, and, in the latter, you fry 
three or four sliced onions, stirring them 
often so that they will not burn. When 
they are soft and brown, you add the fish, 
which has been cut into comparatively 
small pieces. In making my chowder 1 
used a medium-sized fresh cod, and when 
it was in the pot 1 poured boiling water on 
top of it until It stood three or four Inches 
above the fish. As this boiled away I added 
more water, taking care that it was al¬ 
ways at a boiling point, until the fish had 
cooked for nearly 20 minutes. I then added 
a bowlful of white potatoes, which had 
been cooked, until nearly done and sliced 
into quite thin slices, a pint of good milk 
and the necessary seasoning of pepper and 
salt, and, at the last moment, a thicken¬ 
ing made by mixing three tablespoonfuls 
of flour with a little water. This is turned 
into the chowder as soon as it is smooth, 
and is stirred continuously until the pot 
boils again, when the chowder is ready to 
serve. 
4477 Child’s Keefer, 1 , 2,4, Band 8 yrs 
Many persons whose digestion re¬ 
sponds to all demands made upon it see 
no reason why pastry made of good fat 
and flour should disagree with anyone. 
They lose sight of the fact that it is 
just this close mixing of flour with fat 
that Is likely to prove harmful. As 
stated in “The Chemistry of Cooking 
and Cleaning,” the starch granules of 
the flour must absorb water, swell and 
and gathered into straight cuffs, 
quantity of material required for 
medium size (four years) is 3% yards 
The 
the 
August iiji 
Uttferineiited Grape Juice. 
Farmers’ Bulletin No. 175, Issued by 
the United States Department of Agri¬ 
culture, is devoted to the home manu¬ 
facture and use of grape juice, and it 
will be found very useful to housekeep¬ 
ers. From it the following suggestions 
are taken: 
, Use only clean, sound, well-ripened 
but not overripe grapes. If an ordinary 
cider mill is at hand, it may be used for 
crushing and pressing, or the grapes 
may be crushed and pressed with the 
hands. If a light colored juice is de¬ 
sired, put the crushed grapes in a clean¬ 
ly washed cloth sack and tie up. Then 
either hang up securely and twist it or 
let two persons take hold, one on each 
end of the sack and twist until the 
greater part of the juice is expressed. 
Then gradually heat the juice in a dou¬ 
ble boiler or a large stone jar in a pan 
of hot water, so that the juice does not 
come in direct contact with the fire, at 
a temperature of 180 to 200 degrees 
Fahrenheit; never above 200 degrees. It 
is best to use a thermometer, but if 
there be none at hand heat the juice 
until it steams, but do not allow it to 
boil. Put it in a glass or enameled ves¬ 
sel to settle for 24 hours; carefully drain 
the juice from the sediment, and run it 
through several thicknesses of clean 
flannel, or a conic filter made from 
woolen cloth or felt may be used. This 
filter is fixed to a hoop of iron, which 
can be suspended wherever necessary. 
After this fill into clean bottles. Do not 
fill entirely, but leave room for the 
liquid to expand when again heated. Pit 
a thin board over the bottom of an* ordi¬ 
nary washboiler, set the filled bottles 
(ordinary glass fruit jars are just as 
good) in it, fill in with water around 
the bottles to within about an inch of 
the tops, and gradually heat until it Is 
about to simmer. Then take the bottles 
out and cork or seal immediately. It is 
a good idea to take the further precau¬ 
tion of sealing the corks over with seal¬ 
ing wax or paraflin to prevent mold 
germs from entering through the corks. 
Should it be desired to make a red 
juice, heat the crushed grapes to not 
-above 200 degrees Fahrenheit, strain 
through a clean cloth or drip bag (no 
pressure should be used), set away to 
cool and settle, and proceed the same as 
with light-colored juice. Many people 
do not even go to the trouble of letting 
the juice settle after straining it, but 
reheat and seal it up immediately, sim¬ 
ply setting the vessels away in a cool 
place in an upright position where they 
will be undisturbed. The juice is thus 
allowed to settle, and when wanted for 
use the clear juice is simply taken off 
the sediment. Any person familiar with 
the process of canning fruit can also 
preserve grape juice, for the principles 
involved are identical. 
One of the leading defects so far found 
in unfermented juice is that much of it 
is not clear, a condition which very 
much detracts from its otherwise at¬ 
tractive appearance, and due to two 
causes already alluded to. Either the 
final sterilization in bottles has been at 
21 inches wide, three yards 27 Inches 
w’ide, 1% yard 44 inches wide or yard ^ higher temperature than the preceding 
52 inches wide. The pattern No. 4477 is j^^^e has not been properly 
cut in sizes for children of 1, 2, 4, 6 and 
8 years; price 10 cents from this office. 
filtered, or has not been filtered at all. 
In other cases the juice has been steri¬ 
lized at such a high temperature that 
it has a disagreeable scorched taste. It 
should be remembered that attempts to 
sterilize at a temperature above 195 de¬ 
grees Fahrenheit are dangerous, so far 
It is almost a definition of a gentle¬ 
man to say he is one who never inflicts 
pain. He carefully avoids whatever may 
cause a jar or a jolt in the minds 
burst, before they can be dissolved. The those with whom he is cast -all clash- the flavor of the finished product is 
fat does not furnish enough water to do ing of opinion or collision of feeling, all concerned, 
this, and it so coats the starch granules restraint or suspicion or gloom or re- 
as to prevent the sufficient absorption sentment; his great concern being to 
of water in mixing, or from the saliva make every one at ease. He makes light 
during mastication. This coating of fat of favors while he does them, and seems 
is not removed till late in the process of to be receiving when he is conferring, 
digestion. The cooking, too, has a dif- He has no ears for slander or gossip, is erly made and bottled will keep indefi- 
ferent effect upon starches and fats, for scrupulous in imputing motives to those nitely. If it is not exposed to the atmos- 
whlle the starches are rendered more who interfere with him, and interprets phere or mold germs; but when a bottle 
soluble by long cooking or high tern- everything for the best.—Cardinal New- is once opened It should, like canned 
perature, the fats, which are readily ab- man. goods, be used as soon as possible, to 
Another serious mistake is sometimes 
made by putting the juice into bottles 
so large that much of it becomes spoil¬ 
ed before it is used after the bottles are 
opened. Unfermented grape juice prop- 
