438 
THE RURAL NEW-YORKER 
June 23 
Woman and Home j 
From Day to Day. 
THE LIMITATIONS OF YOUTH. 
I'd like to be a cowboy an’ ride a firey hoss 
Way out into the big an’ boundless west; 
I'd kill the bears an’ catamounts an’ wolves 
I come across, 
An’ I’d pluck the bal’ head eagle from 
hie nest! 
With my pistols at my side, I would roam 
the prairies wide. 
An’ to scalp the savage Injun in his wig¬ 
wam I would ride; 
If I darst; but I darsen’t! 
I'd like to go to Afriky an’ hunt the lions 
there, 
An' the biggest ellyfunts you ever saw! 
I would track the fierce gorilla to his 
equatorial lair, 
An’ beard the cannybull that eat folks 
raw! 
I’d chase the pizen snakes an’ the ’potti- 
mus that makes 
His nest down at the bottom of unfathom¬ 
able lakes; 
If I darst; but I darsen’t! 
I would I were a pirut to sail the ocean 
blue, 
With a big black flag a-flyin’ overhead; 
I would scour the billowy main, with my 
gallant pirut crew 
An’ dye the sea a gouty, gory red! 
With my cutlass in my hand on the quar¬ 
terdeck I’d stand, 
An’ to deeds of heroism I’d incite my 
pirut band 
If I darst; but I darsen’t! 
And, If I darst, I’d lick my pa for the 
times that he’s licked me! 
I’d lick my brother an’ my teacher, too! 
I'd lick the fellers that call round on sister 
after tea. 
An’ I’d keep on lickin’ folks till I got 
through! 
You bet I’d run away from my lesson to 
my play, 
An’ I’d shoo the hens, an tease the cat, 
an’ kiss the girls all day— 
If I darst; but I darsen’t! 
—Eugene Field. 
* 
It Is well to remember, at cleaning 
time, that marks made by scratching 
matches on paint may be removed by 
first rubbing with lemon, then with 
whiting, and afterwards washing with 
soap and water. Stains on marble may 
usually be removed by covering with a 
paste of whiting and common soap, 
which should be left on for two or three 
days. Smoked and dusty lamp globes 
may be cleaned by soaking with hot 
water containing a little sal soda, after 
which they may be scrubbed with a 
brush and soapsuds. Piano keys should 
be cleaned with a soft cloth moistened 
with alcohol. 
* 
Among the newest American novels of 
this season we should call Unleavened 
Bread, by Judge Robert Grant, the most 
striking and distinct. We have had so 
much historical romance of late, that 
one grows a little tired of the gorgeous 
costume, dignified speech, and stirring 
adventure of the Indians, Colonials, pi¬ 
rates and courtiers we meet in To Have 
and To Hol’d, Prisoners of Hope, Rich¬ 
ard Carvel, Janice Meredith, and others 
of their class. It is a relief to return to 
plain Americans, who sit on haircloth 
sofas, ride in top buggies, and believe in 
“hustling.” These are the people we 
meet in Unleavened Bread, and through 
it all we have the charm of that epi¬ 
grammatic wit which Judge Grant dis¬ 
played in his essays, The Art of Living, 
and Reflections of a Married Man. The 
heroine of Unleavened Bread, Selma 
White, is a woman who, while possess¬ 
ing a fair education, is absolutely devoid 
of real culture; to her culture means 
purely scholastic attainments, without 
any reference to finer graces of mind and 
heart. Intensely narrow and provincial, 
she realizes no standards higher than 
those of her own little community; she 
thinks her scorn of those she calls “so¬ 
ciety ladies” is evidence of American in¬ 
dependence, whereas it is really dictated 
by envy of those wnose social opportuni¬ 
ties have been greater than her own. 
She is an odious person, yet, according 
to ordinary standards, she is a faultless 
and public-spirited woman. The very 
fact that our foreign critics take such a 
woman as Selma White as a representa¬ 
tive American makes her of especial in¬ 
terest now. It is well for us to remem¬ 
ber, as one flippant young woman tells 
Selma, that the finer virtues that make 
a true gentlewoman cannot be assumed 
readymade; they must grow out of in¬ 
nate grace of character. 
* 
At a recent agricultural meeting in 
New Jersey one of the topics discussed 
was how to increase the cheer, peace and 
comfort of the home. One of the women 
present wisely said: “Make the home 
comfortable, and the cheer will come. A 
good well of water, plenty of light and 
fresh air, cheerful disposition, plenty of 
good literature, and flowers for the room 
and in the yards, all tend to make the 
home comfortable and cheerful.” Every 
word true, and without the cheerful 
disposition all the other comforts are 
valueless. There is a French saying 
which asserts that the presence of one 
loved makes all the difference between 
rain and fine weather, and the same may 
De said of a cheery person. The happiest 
gift in the world is the ability to take 
sunshine with us. 
* 
A certain small boy, says the New 
York Times, usually gets the things he 
wants, and he gets them in a very diplo¬ 
matic way. The other day he had gone 
out with his mother to call upon an old 
friend. 
“Now. dear.” said Mamma, as they stood 
on the doorstep, "remember that you are 
not to ask for anything.” 
“Yes, - Mamma,” answered the small boy. 
“I have been busy almost all the morn¬ 
ing making crullers,” said the friend as 
she entered the room and greeted them. 
A beatific expression spread over the small 
boy’s face. 
“I like to hear you talk about crullers,” 
he said, with a smile of more than child¬ 
like innocence. 
“Why, are you fond of them?” asked 
the mamma’s friend in a pleased tone. 
“Oh, yes, very,” said the small boy, look¬ 
ing, if anything, still more innocent. 
"I didn’t ask for them, Mamma,” he 
cried in a tone of indignant protest, as the 
door closed on the cruller-maker, who had 
gone to bring in a sample. 
* 
About the middle of June we make 
our rhubarb jam, and as we find that 
many of our friends do not make this 
preserve, the recipe may be welcome. It 
is very popular in England. Peel the 
rhubarb, ana cut into pieces one-half 
inch long. Put into a large earthen 
bowl, and cover with sugar in the pro¬ 
portion of one pound of sugar to one 
quart of rhubarb. Allow this to stand 
over night, or 15 to 18 hours. Be sure 
that the bowl is amply large, as there 
will be a flood of juice by morning 
Strain off the juice and sugar into a pre¬ 
serving kettle; when it begins to boil, 
add tne rhubarb. Boil slowly for an 
hour, or until the preserve assumes a 
deep red color, stirring carefully to pre¬ 
vent burning, and removing any scum 
that rises to the top. About 15 or 20 
minutes before removing from the fire, 
peel the yellow rind from one lemon, 
chop it fine, and add to the preserve, to¬ 
gether with the juice of two lemons, 
this being our usual proportion to about 
four or five quarts of preserve, but the 
quantity of lemon may be varied to suit 
the taste. This gives a piquant flavor 
otherwise lacking, in spite of the acidity 
of the rhubarb. When bottled, keep in 
a cool, dark place. This rhubarb jam is 
very nice in open tarts, or as a filling for 
boiled roly puddings. 
A Talk to Nervous Women. 
Living with the uncongenial, or in an 
ill-assorted family into which have 
drifted fragments of other families, is a 
fruitful source of discomfort and a com¬ 
mon occasion of nervous distress, says 
Mrs. Sangster, in Harper’s Bazar. The 
ideal family has no inharmonious nor 
incongruous elements; it is composed of 
parents and children, of husbands and 
wives, of brothers and sisters—persons 
whose relations to one another are sim¬ 
ple and easily adjusted, whose obliga¬ 
tions are reciprocal, and whose inter¬ 
ests are mutual. When it is necessary 
to introduce into a home some distant 
and perhaps difficult kinswoman who 
has never cultivated the art of being 
agreeable, when the home must afford 
shelter to uncles, aunts, or cousins, who, 
although admirable in themselves, fail 
to fit smoothly into the new niche, the 
situation is apt to become wearing. 
Another cause of nervous breakdown 
in America is to be found in our gen¬ 
eral determination not to be outdone 
by our neighbors. People frequently 
submit to a terribly harassing strain in 
the endeavor to keep the pace with 
friends whose income is far larger than 
their own. Where the means are in¬ 
sufficient to the style of living, and there 
is constant solicitude about money, it is 
inevitable that the unrelieved anxiety 
should tell unfavorably upon the spirits 
and disposition, and should severely tax 
the physical strength. For our comfort 
we may remember that we spend our 
lives one day at a time. Sydney Smith’s 
pertinent suggestion about taking short 
views is eminently useful, and worth 
putting into practical operation. De¬ 
pression, melancholy, a settled gloom, 
may wrap us in their heavy folds, and 
we shall find it hard to disembarrass our 
minds of their poignant misery if we 
think of the future as an endless chain 
of dragging days. Take the days as they 
come, one at a time; give no thought to 
the morrow, obeying therein the divine 
injunction, and strength will be ours to 
endure the present Burden. No trouble 
nor throng of troubles, no grief nor bat¬ 
talion of griefs, can vanquish one whose 
mind is at peace. Our mistake is often 
in supposing that tranquility of mind is 
altogether within the power of the will 
to compass and to maintain. Partially 
our volition may influence it, but it is 
ours as we seek it from God, who can 
and does give to the asking soul, in 
every emergency, the peace that passeth 
understanding. 
Using Salt Codfish. 
We must have a salt codfish, not sev¬ 
eral sections of so-called boneless cod, 
that may be pollock, but a nice, plump, 
whole codfish that has been well and 
properly cured. Insist on that kind of a 
basis for your dinner, and accept no 
other. A salt fish dinner is a cheap one, 
and we may well insist on the best in¬ 
gredients to aid in its preparation. Hav¬ 
ing got your whole fish, put it to soak in 
cold water over night; in the morning 
wash it clean and cut off the fins and 
tail. We want to cook the fish whole, 
and if you have not got a fish kettle 
place it in a large milk pan partly filled 
with water. Cover the pan closely and 
set over a kettle of hot water. It will 
cook very slowly in this way, say five 
or six hours, according to the size of the 
fish, but it will be done properly when 
ready for the table. As we cooked the 
fish whole, so we should serve it, plac¬ 
ing it on a hot platter. Indeed, one of 
the essentials of a good salt fish dinner 
is to have everything hot, not only the 
fish and vegetables, but pliates and 
dishes as well. The dish on which your 
fish is served must be an ample one, and 
around the fish you will place a garnish 
of nicely sliced beets and carrots. With 
the fish you will serve pork scraps and 
egg sauce and boiled potatoes. The pork 
should be cut into dice and fried a rich 
brown. 
To make the egg sauce, take two eggs 
that have been boiled 10 minutes, re¬ 
move the Shell, and cut into little pieces, 
placing them in the sauce dish. Blend a 
piece of butter the size of an egg with 
a tablespoonful of flour, and when the 
fish is ready to serve, pour over a coffee- 
cupful of boiling water, stir, and pour 
into the sauce dish with the egg, and 
stir again. If the sauce is too thick, add 
still more boiling water. When you 
have not time to cook a salt fish for din¬ 
ner and desire an emergency dish, try 
salt fish in cream prepared as follows: 
Shred a cupful of salt cod, or, if you 
prefer, use the prepared article, place it 
in a stewpan over the fire in cold water 
to cover, and let it come to a boil for a 
couple of minutes; pour off the water, 
add to the fish one pint of sweet milk, 
and when this boils thicken with flour 
wet with milk; let it boil four or five 
minutes, being careful it does not scorch, 
and serve in a hot, deep dish. Serve 
p.okled beets With this dish, and boiled 
potatoes. 
A nice way to dispose of some of the 
fish left from your salt-fish dinner will 
be in salt-fish croquettes. They are nice 
made as follows: Chop fine a cupful of 
the fish and add to it twice the quantity 
of boiled potato, well mashed and sea¬ 
soned, and one well-beaten egg. Make 
into croquettes, dip in eggs, roll in 
cracker crumbs, and fry a golden brown 
in deep fat. The more butter and cream 
you use in your mashed potato the rich¬ 
er the croquette© will be.—Manchester 
Union. 
To those who have watched either 
themselves or their children, there is 
clearly to be seen a sure rise of self- 
respect in every character that has ac¬ 
customed itself to keep its longings 
within what is honestly and unselfishly 
attainable. This is worth more than 
any gratification, however keenly en¬ 
joyed.—Evening Post. 
ARMSTRONG & McKELVY 
Pittsburgh. 
BEYMER-BAUMAN 
Pittsburgh. 
DAVIS-CHAMBERS 
Pittsburgh. 
FAHNESTOCK 
Pittsburgh. 
ANCHOR ) 
> Cincinnati. 
ECKSTEIN 1 
ATLANTIC 
BRADLEY 
BROOKLYN( 
JEWETT 
ULSTER 
UNION 
SOUTHERN 
SHIPMAN 
COLLIER 
MISSOURI 
RED SEAL 
SOUTHERN 
New York. 
Chicago. 
SSt. Louis. 
JOHN T. LEWIS * BROS CO 
Philadelphia. 
MORLEY 
Cleveland. 
SALEM 
Salem, Mass. 
CORNELL 
Buffalo. 
KENTUCKY 
Loui » He. 
HE testimony of 6oo years’ experi¬ 
ence cannot be gainsaid by the 
unsupported statements of inter¬ 
ested manufacturers. 
Records show the use of White Lead 
since 1292, and in all that time it has proved 
itself the most durable paint. Why not be 
guided by the light of experience? The 
brands in margin are pure “ old Dutch 
process ” White Lead, the old-fashioned, 
honest kind that lasts. 
FREE 
For colors use National Lead Company’s Pure White 
Lead Tinting Colors. Any shade desired is readily 
obtained. Pamphlet giving full information and show¬ 
ing samples of Colors, also pamphlet entitled “ Uncle Sam’s Ex¬ 
perience With Paints ” forwarded upon application. 
AT,yf'irnm/ T enn In 
TA/n 111 /vm AT <?< 70 \ I 
