1002 
New England Hulled Corn. 
The Kanaka has his poi, the Russian 
his rye bread, the Italian his macaroni, 
the southerner his hominy, but the gen¬ 
uine New Englander craves hulled corn; 
with some it takes precedence of baked 
beans. Mr. Proctor, on page 399, does 
not describe the method of hulling, or 
kind of corn. It must be flint, and lo¬ 
cality will dictate the type. No horse- 
tooth will answer; Plymouth and the 
Cape say smutty white, Boston and vi¬ 
cinity calls for Longfellow, southeastern 
Massachusetts for Rhode Island White 
or Tuscarora. It must be perfect and 
well ripened. Some farmers raise it for 
the same peddler year after year; $1 per 
bushel is the standard price, shelled, 
and sold by measure. Corn a year old 
is best, for it swells most. A bushel of 
dry corn should make about 75 quarts 
hulled. 
The man who wishes to follow in Mr. 
Proctor’s footsteps and increase his 
wealth must first of all provide himself 
with a kettle; a farm boiler is what is 
generally used, not less than 50 gallons, 
for it will not bear crowding. Shredded 
corn will not sell, and hurts a man’s 
reputation. Babbitt’s potash, one pound 
to a bushel is the rule, but I get better 
results by putting in an extra table¬ 
spoonful. A barrel is needed to wash 
the corn in, and a new corn broom with 
about six inches of the straw cut from 
the end, with which to rub the hulls off. 
Any black specks in the corn will make 
customers look askance. An iron rod 
with a piece of thin iron attached to one 
end, which is run to the bottom of the 
kettle occasionally to keep the corn from 
catching on, a colander with the handle 
taken off, and a large rod riveted on to 
bail the corn out, a water dipper and a 
couple of pails complete the outfit. 
About the time the ground commences 
to freeze the hulled corn peddler will 
commence operation. We have assumed 
that he has a supply of corn engaged. 
He goes to bed some fine night, setting 
the alarm clock at 4 A. M. With his 
lantern to light him he fills his kettle 
half full of water, starts his fire, and as 
his water gets warm puts in potash. 
Half a bushel of corn will be enough 
the first time, potash in proportion. 
When the water comes to boil he puts 
his corn in. In about an hour the starch 
will come out of the corn, thickening the 
lye in the kettle. Now his slice comes 
into play, keeping it clear of the bottom. 
He must run his fire low now, just keep 
it simmering. He can try his corn in a 
dipper of cold water, seeing whether the 
hulls start. This is the most critical 
time. If too long in the potash it is dark 
and sodden, if too short no amount of 
cooking will ever make it tender. About 
an hour and a half or two hours is the 
time. Finding the hulls slip the op¬ 
erator proceeds to bail his corn into the 
barrel in which has been placed a couple 
pailfuls of water, after which he bails 
out his potash. For years I have had 
a compost heap on which I place all my 
potash, most excellent for squashes. 
Having removed the potash the kettle 
irj washed clean and filled three-fourths 
full of water. The fire is started anew, 
and then the operator proceeds to wash 
the corn, using the broom as he would 
a churn dasher. I am told there are ma¬ 
chines to get the hulls off, but I never 
saw one. He keeps pouring the water 
off, hulls going out with the water. It 
will probably take 50 pails of water to 
wash the half bushel of corn. When the 
corn looks a bright color and no hulls 
are to be seen he bails corn into the 
kettle. It will now probably be noon, 
and if he were a mechanic he has al¬ 
ready done a day’s work, but be is a 
fanner, his work about half done. After 
corn comes to the boiling point keep a 
slow fire; don’t stir or the corn will be 
MOTHERS.—Be sure to use “Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
THE RURAL NEW-YORKER. 
mushy. About four o’clock in the after¬ 
noon it will probably be ready to salt, 
after which he takes a cupful of milk 
and spoon and tries his corn. Right 
here is where a great many peddlers 
make a mistake; they do not cook it 
enough and don’t salt it. My best route 
is ground a former peddler covered. 
People would say to me: “Your corn 
tastes like something; the other man’s 
was like chips.” Remember it is a 
trade; can’t be learned all at once. Find¬ 
ing it cooked enough he will proceed to 
bail out. I used to have a drainer made 
of coarse wire mesh nailed to the bot¬ 
tom of a box, but now every season I 
buy a new galvanized iron barrel with 
cover, same as hot ashes are put in, with 
a drain about two inches from bottom. 
After taking corn off I wrap it up with 
quilt or bags, bail water out of kettle, 
and then grease it thoroughly, for the 
kettle will become rough otherwise. The 
peddler will want a large pail to carry 
his corn into the houses, and a quart 
measure; he must be sure to keep his 
corn wrapped up, and it will Keep hot 
all day. This followed up three times 
a week during the Winter will keep a 
man busy until Spring comes, o. a. d. 
smooth, season with one tablespoonful 
butter, one-half saltspoonful of pepper, 
one level teaspoonful salt, a little thyme, 
chopped fine, two hard-boiled eggs and 
one-half an onion; add two tablespoon¬ 
fuls bread crumbs. Mix well with the 
egg plant, put into buttered dish, put 
crumbs and bits of butter over the top 
and bake in quick oven until brown. 
Dutch Hutspot.—Boil six carrots with 
six onions (medium size) one hour, or 
uutil tender. In another kettle boil six 
medium-sized potatoes until done. Drain 
all the water from both, put them to¬ 
gether, mash them well, add one tea¬ 
spoonful of salt, one-half teaspoonful of 
sugar, one-quarter teaspoonful of pep¬ 
per, one-half cupful of butter and one- 
half cupful of milk or cream. Beat well 
and serve hot. 
Rural Recipes. 
Double one small trouble 
Which isn’t worth a frown. 
Fret and worry over it 
All around the town; 
Stew a bit and boil with rage, 
As people do of twice your age, 
Then you’ll find it isn't worth even writ¬ 
ing down. —Credit Lost. 
Green Corn Griddle Cakes.—Grate a 
dozen ears of corn; put this pulp in a 
bowl. Beat two eggs, the whites and 
yolks separately; add the yolks first, a 
little salt, and not more than a table¬ 
spoonful of flour; then the whites of the 
eggs, and bake in little thin cakes, like 
a pancake, on a griddle. Do not use any 
flour if the cakes will turn nicely with¬ 
out. 
Gloucester Blueberry Cake.—This is a 
delicacy from Massachusetts. Sift to¬ 
gether two or three times four level cup¬ 
fuls of flour, one cupful of sugar, two 
teaspoonfuls of cream of tartar and half 
a teaspoonful of salt. Rub into this a 
small piece of butter and when well 
mixed stir in two well-beaten eggs and 
one cupful of milk, in which a teaspoon¬ 
ful of soda has been dissolved. Add last¬ 
ly a pint and a half of well-flavored ber¬ 
ries. Bake about half an hour in a good 
oven. Sour milk can be used instead of 
sweet, and omit the cream of tartar. De¬ 
licious. Half quantity is ample for one 
meal. 
Calves’ Liver, English Style.—Two 
pounds of fresh liver, one-half pound fat 
salt pork, one spoonful of butter, half 
an onion, one spoonful chopped parsley 
and pepper. Put the butter in a warm, 
not hot, saucepan, cut the liver into 
slices half an inch thick and lay upon 
the butter; mince the pork and cover 
the liver; sprinkle the parsley and onion 
with pepper on top; cover the saucepan 
closely and set it into a kettle of hot 
water; keep this water below the boil¬ 
ing point for an hour, then let it boil 
another hour; the liver will by this time 
be very tender and juicy if the heat has 
been properly adjusted. Take it out and 
place it in a dish to keep warm. Thicken 
the gravy with brown butter and pour 
over the liver and serve. 
Huckleberry Indian Pudding.—Mix to¬ 
gether two quarts of warm milk, three- 
fourths cupful finely-chopped suet, two 
tablespoonfuis molasses, a half tea¬ 
spoonful of soda, a teaspoonful of salt 
and enough Indian meal to make a stiff 
batter. Add at the last two eggs, whites 
and yolks beaten separately, and a quart 
of huckleberries dredged with flour. 
Boil for two and one-half hours in a but¬ 
tered bag or mold, never allowing the 
water to stop boiling, and serve hot with 
foamy sauce. 
Egg Plant, French Style.—Boil a large 
egg plant until tender; peel, mash 
Woman Exhibitors at Agri¬ 
cultural Fairs. 
Our town fairs went to pieces a few 
years ago, but when in their prime they 
were good ones for a country town, and 
we farmer’s wives carried butter, cheese, 
cake, canned fruit and some fancy ar¬ 
ticles to them. I have received, one time 
and another, quite a little for my ex¬ 
hibits, but have always thought that the 
fair managers cared more for the horse 
trotting than for anything else. Now, 
about 12 miles from us, there is held 
every year a one-day fair, free, and it is 
a good one. The grounds are crowded, 
and there is a good exhibit of all kinds 
of farm produce, machinery, in fact 
everything that is wanted on a farm out¬ 
doors and in the house, with all kinds 
of stock. They pay a small premium 
for the exhibits, and I believe they are 
very fair in doing so; I have carried 
things there. I think it is the duty of 
every farmer and his wife to do what 
they can to help with their own town 
fairs, but I can say that justice is not 
always awarded to the rightful one, as 
I have seen the first premium given to 
articles with not one-half the work that 
others had. I asked the reason once, 
and they told me the eye was the judge, 
on such. For instance, in quilting, some 
quilts are very pretty, but quilted very 
badly. Another one with a great deal 
of quilting on it, done very nicely but 
567 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
“a square deal.” See our guarantee 8th page. 
WHAT DO THE CHILDREN DRINK? 
Don’t give them tea or coffee. Have you tried the 
new food drink called GRAIN-O? It Is delicious 
and nourishing and takes the place of coffee. The 
more Grain-0 you give the children the more health 
you distribute through their systems. Grain-O Is 
made of pure grains, and when properly prepared 
tastes like the choice grades of coffee but costs about 
'4 as much. All grocers sell It. 15c. and 25c. 
The University oi Notre Dame, 
NOIRE DAME, INDIANA. 
Classics, Letters, Economics ami History, 
Journalism, Art, Science, Pharmacy. Law, 
Civil, Mechanical anti Electrical Engineer¬ 
ing, Architecture. 
Thorough Preparatory and Commercial 
Courses. -Ecclesiastical students a* special rates. 
Rooms Free, Junior o Souioi Year, Collegiate 
Courses. Rooms to Kent, moderate charge. 
St. Edward’s Hall. fo> boys under 13 
The 59th Year will open September 9, 1902. 
Catalogues Free. Address 
REV. A, MORRISSEY, C. S. C., President. 
ST.MARY’S ACADEMY 
NOTRE DAME, INDIANA. 
Conducted by the Sisters of the Holy Cross. 
Chartered 1855. Thorough English and Classical 
education. Regular Collegiate Degrees 
In Preparatory Department students carefully pre¬ 
pared for Collegiate course Physical and Chemical 
Laboratories well equipped. Conservatory of Music 
and School of Art. Gymnasium under .direction of 
graduate ol Dr. Sargent s Normal School of Physi¬ 
cal Training. Cambridge, Massachusetts Catalogue 
free. Address 
DIRECTRESS OF THE ACADEMY, 
St. Mary’s Academy, Notre Dame, Indiana. 
$l25O T0 S36OO Expenses. 
FOR HUSTLERS-BOTH MEN & WOMEN 
At home or traveling. Let us 
start you. Our Puritan Water 
Still—a wonderful invention. 
Great seller—big money maker. 
Enormous demand. Over 60,000 al¬ 
ready sold. Everybody buys. It 
purifies the foulest water by dis- 
•3 til lation—removes every impurity. 
3 Furnishes absolutely pure, aera- 
i ted, delicious drinking water. 
• Beats Filters. Saves lives—pre¬ 
vents fevers, sickness, doctor 
bills—cures disease, "rite for 
__ NEW PLAN AND OFFER. 
HARRISON M’F’G CO.,12 Harrison Bldg., Cincinnati, 0. 
Lumber 
AT 
Extremely 
Low Prices 
We purchased the Pan-Ameri- 
^ ^ . can Exposition at Buffalo, and 
not so showy as the others, would not haye 3 £ mooo feet o( fine sea . 
even get the third ticket, and those | gone( j i um ber to offer. It consists 
of joists, timbers, flooring, sheath¬ 
ing, patent lath, and, in fact, 
anything and everything in the 
lumber line. 
ir YOU ARE ABOUT TO BUILD 
Send Us Your Lumber Bill 
FOR OUR ESTIMATE. 
We issue a catalogue. Address 
as follows : 
Chicago House Wrecking Co., 
Pam- American Exposition, Dept. 62, 
BUFFALO, N. Y. 
who do such work get discouraged in 
trying to help out in the exhibits. Also, 
they do not seem to take care of many 
things that are there and you have to 
lcok out for your own, or things are 
missing; we have lost some things in 
that way. I always loved to go to these 
fairs, and meet others whom we hardly 
ever see except in that way, and I think 
none of us come away from them with¬ 
out some knowledge gained, but year by 
year they cut down the premiums for 
women’s exhibits till it was a mere pit¬ 
tance, as all had to go to the horse trot, 
as that was what brought the most peo 
pie, they said. This free fair alluded 
to grows better and better every year, 
and they do not have any horse trotting 
there, either; it is a true farmer’s fair 
They sell the privilege of feeding the 
crowd to individuals, and take that 
money to meet expenses and premiums, 
and it is indeed the one day in the year 
for us farmers and families. 
Connecticut. a farmer’s wife. 
Lion 
Coffee 
Every pound of LION COFFEE 
has just the same strength and 
flavor. You can’t rely on coffee 
sold in bulk. The air-tight, sealed 
package keeps LION COFFEE 
fresh and pure. 
THE 
ADIRONDACK 
MOUNTAINS 
The lakes and streams in the 
Adirondack Mountains are full of 
fish ; the woods are inviting 1 , the 
air is filled with health, and the 
nights are cool and restful. If 
you visit this region once, you 
will go there again. An answer 
to almost any question in regard 
to the Adirondacks wilL be found 
in No. 20 of the “ Four-Track 
Series,” “The Adirondacks and 
How to Reach Them sent free 
on receipt of a two-cent stamp, by 
George II. Daniels, General Pas¬ 
senger Agent New York Central 
& Hudson River Railroad, Grand 
Central Station, New York. 
