1899 
cause it causes the greatest loss of flavor 
and nutriment. A fine sauce is needed 
to make the dish satisfactory. But boil¬ 
ing has one merit. The remains of the 
fish after the first meal are in better 
form for use in little dishes of many 
kinds than they are if any other way of 
cooking be employed. 
If, however, you wish to boil fish, you 
should cook it in salted boiling water, 
adding a little lemon-juice or vinegar to 
the water, since it makes the flesh of the 
fish firmer, and improves the flavor. 
There should be only enough water to 
cover the fish. A large square of fish 
will take longer to cook than the same 
number of pounds cut from a slender 
fish. Do not put fish in cold water to 
boil, or the juices will be drawn out 
while the water is heating, and the value 
of the fish will be lessened. Again, if 
the water is allowed to boil too furiously 
during the cooking, the fish will break. 
The same gentle simmering that is in¬ 
sisted upon in making stews, is the 
proper way of boiling fish. 
THE RURAL NEW-YORKER. 
io9 
To Dispose of the Family Pig. 
OUR CHESTER WHITE. 
A FREsn-PoRK Problem. —"What are 
we going to do with all that fresh pork ?” 
Nathanael used to ask when we stood 
looking at Miss Chester White rooting 
in her pasture. As killing time drew 
near, and her eyes were dimpled in near¬ 
ly out of sight and her tail seemed fas¬ 
tened into her body several inches too 
deep, I began sharing in his state of 
mind. But this is not my first year on 
a farm, and I determined that the warn¬ 
ings of our friends, that we would live 
on fat pork and sausage all Winter if 
we became farmers, should prove wide 
of the mark. 
Nathanael hired a man to do the 
butchering. He feared to undertake it 
himself, lest he might not get a good 
scald. Now he is longing for another 
Winter and another Chester White, that 
he may do the work himself, and have 
plenty of water boiling hot, with a dash 
of cold water to keep it from setting the 
bristles. 
Preparing the Fat. —Recollections of 
that first day’s work lingered in my 
memory, but our butcher brought his 
own bench and knives, and stripped the 
fat from the intestines much quicker 
than I could have done. He would, 
also, have scraped cases for sausage had 
we intended using them. I set the fat 
away in the cold, that the animal heat 
might pass off before it was cut and ren¬ 
dered. 
That first night, before the two halves 
of Chester White were fairly cold on 
their benches in the cellar, Nathanael 
and I went down with lantern and knife, 
and while I held the light, he took out 
the leaves. A circular cut to start them, 
next the inside of the shoulder, and they 
were torn out with a crisp, rustling 
sound. He also took out the tenderloin, 
which I cut across before cooking, mak¬ 
ing round slices half an inch thick. 
Cooking the “ Fry”. —We had “ fry ” 
for dinner next day, not chunks of fat 
meat and crescents of liver hard and 
brown, fori knew that, though the meat 
needed time to brown a little, liver is 
invariably ruined by too much cooking ; 
I, therefore, cooked the liver by itself. 
After having boiling water poured over 
the slices, they were drained dry, and 
then cut into slender, two-inch bits with 
a little salt pork cut the same way. It 
was then put on an agate-iron pie-tin, 
and cooked in a good oven. It came out 
moist and well-flavored. The fried ten¬ 
derloin and sweetbreads were arranged 
in the center of the platter with a border 
of liver around. Now the hungry man 
who has aught to say against this dish 
has, maybe, never tasted it. 
Lard Making. —When cutting the fat 
for trying out the lard, I was careful to 
leave none larger than inch cubes, and 
to trim out every streak of lean and 
foreign substance. I used a large iron 
kettle, and had a new crash towel for 
straining. Nathanael had made a pair 
of squeezing boards, two pieces of hard 
wood 30 inches long and five wide for half 
their length, then narrowed down into 
handles. Two holes at the broader ends 
admit a loose, two-inch hinge of stout 
cord. Nathanael would sit down at one 
side the lard can with these squeezers 
lying wide apart across the top of the 
can, and the towel spread over them. 
With a small dipper I would ladle in the 
hot fat. I liked to have it kept at slow 
heat nearly half a day, and stirred it fre¬ 
quently. When all scraps settled and had 
a crisp sound when stirred, I knew it was 
ready for straining. We did not attempt 
to squeeze too much at once. I held the 
towel, twisting it down close, and when 
Nathanael brought the handles of the 
boards together, a few such grips left 
the scraps very dry. All the greasy 
things were kept in a pan together till 
the lard rendering was completed. I re¬ 
membered that my grandmother used to 
boil up the scraps in water and take off 
any grease that might harden on top. 
But we fed them to the hens, and felt 
"that any possible ounce of fat was not 
exactly wasted, even though the hens 
might be better off without it. 
Sausage Making. —To avoid having 
too much fresh pork at once, and to dis¬ 
pose of the fattest cuts, we put much 
more into lard and sausage than some 
do. If I had been providing for a family 
of several hearty, out-of-door workers, 
I should have baked the cheeks to be 
sliced and served cold. After the sau¬ 
sage meat had been cut into slender rib¬ 
bons, Nathanael took it to the village 
meat market to be ground. They have 
certain days for cutting their own sau¬ 
sage, and Nathanael saw ours put 
through the cutter, the seasoning being 
added at the same time. Lest they prove 
too greasy, he had a few pounds of round 
steak added. The market man would 
have filled the meat into cases, but I 
preferred to pack it into pans. I used a 
potato masher to pound it down hard, 
then smoothed the top, and poured 
melted lard over to keep out the air. It 
is keeping well in a cool place, and comes 
out in neat slices. When there is danger 
of warmer weather coming on, or sau¬ 
sage is to be kept a long time, I think 
possibly the filling into eases is a safer 
way, otherwise we much prefer the 
pans. p. T. PRIMROSE. 
(Concluded next week.) 
Breakfast in Europe. 
Coffee in Switzerland. —So much 
has been said in disparagement of the 
morning coffee of Europe, that there 
seems to be need of defense, says a writer 
in the Chicago Record. For one, I think 
that the morning coffee and milk, as 
served at all the good hotels on the Con¬ 
tinent, is a most satisfying beverage. 
With the coffee, come brittle rolls and 
crescents, butter without salt, and some¬ 
times strained honey. 
At home, I have awakened with the 
feeling that the breakfast before me 
was a duty. On the Continent, the 
morning coffee was a joy. Some travel¬ 
ers say that the fluid is not coffee, but 
an adulteration. If so, let us rally 
around the adulteration. 
There are many Americans who con¬ 
demn the Swiss article, and crave an old- 
fashioned Illinois breakfast. They want 
to arise and go directly to a spread of 
oatmeal, beefsteak, soft-boiled eggs, 
griddle cakes, fried potatoes and strong 
coffee. They declare that the " caf6 au 
lait ” is weak and insipid. Every man 
to his taste. At least one testimony will 
be that the coffee and hot milk brought 
on in shiny little pots, which are placed 
before you on a cloth that is always 
snowy white, are more to be desired 
than a cup of the dark American fluid 
with a splash of cold cream in it. 
MOTHERS.—Be sure to use"Mrs. Wins¬ 
low’s Soothing Syrup ” for your children 
while Teething, It is the Best.— Adv, 
Changing to the European Schedule. 
—Elderly American travelers, whose 
habits have become set and unchange¬ 
able, often come to a sad disagreement 
with the continental plan of serving in 
meals. I met one American consul who 
had been accustomed all his life to eat¬ 
ing a hearty breakfast at about 7 o’clock 
in the morning, then a large and satisfy¬ 
ing “ dinner,” the principal meal of the 
day, at about 12:30 o’clock, making the 
supper or “tea” at 6:30 o’clock a lighter 
repast, with hot biscuit, cold meats, and 
perhaps a dessert. For 50 years, he had 
followed this schedule. Arrived at the 
European city to undertake his duties as 
consul, he-went to a hotel, which put him 
under the following dietary arrange¬ 
ment : 
6 to 9 A. M —Coffee and rolls. 
11:30—Dejeuner or breakfast, with eggs and 
meat, vegetables and cheese. 
6:30.—Dinner, consisting of soup, fish, roast, 
entree, salad, ice, cheese, fruit and red wine. 
When the unhappy consul arose in the 
morning, he craved something more than 
coffee, so he ordered "extras,” for which 
there is always an exorbitant charge in 
any continental hotel. Before he was 
ready for his "dinner”, he was sum¬ 
moned to the dejeuner, and in the even¬ 
ing, he was offered an overwhelming 
meal, which he dared not complete if he 
expected to retire before midnight. 
A Revised Schedule. —He tried to 
conform to the European way, but in 
vain. The bill for "extras” accumu¬ 
lated. At last he went to the proprietor 
and said: "In the morning when I’m 
hungry, you refuse to give me food. In 
the evening when I want a snack, you 
insist on giving me enough to last a 
whole family a week. In the middle of 
the day, you move my dinner back an 
hour and call it breakfast. Take it alto¬ 
gether, you give me enough to eat, but 
you don’t give it to me when I want it. 
Now, I’d like to make a business proposi¬ 
tion to you. I want to trade my even¬ 
ing dinner for a real breakfast and some¬ 
thing to eat about half-past 12. If you’ll 
give me a good breakfast and then post¬ 
pone this infernal ‘ dajonay ’ until a 
little after noon, I’ll make a solemn 
agreement to limit myself to two dishes 
out of the 6-o’clock dinner bill. If you 
find me taking more than two dishes, 
you are at liberty to call this agreement 
off and charge me for extras. I don’t 
want any more food than you are pro¬ 
viding at present, but I want to eat it 
when I’m hungry.” 
The hotelkeeper was a compassionate 
man, and ordered the waiters to give the 
consul a platter of ham and eggs every 
morning for breakfast. 
Living on the Reputation 
of Others. 
“ Take everything that I have but 
my good name ; leave me that and I 
am content.” So said the philoso¬ 
pher. So say all manufacturers of 
genuine articles to that horde of im¬ 
itators which thrives upon the repu¬ 
tation of others. The good name of 
Allcock’s 
Porous Piasters 
has induced many adventurers to 
put in the market imitations that 
are not only lacking in the best ele¬ 
ments of the genuine article, but 
are often harmful in their effects. 
The public should be on their 
guard against these frauds, and, 
when an external remedy is needed, 
be sure to insist upon having 
Allcock’s Porous Plaster. 
DINNER SET rprr 
or GOLD WATCH llltt 
with 30 lbs. S. S. Chop Tea. Lace 
Curtains, Watches, Clocks. Tea 
Sets, Toilet Sets, given away with 
$6,17, $10 and $15 orders. Send this 
“ad.” and 15c. and we will send you 
a sample of S.8. Chop or any other 
Tea you may select. The R. N.-Y. 
The Great American Tea Co., 
31&33Vesey St. (Box 289),NewYork 
In Pharaoh’s Time 
an Elgin watch would have been a 
f reater marvel than the pyramids. 
t is a groat marvel to-day in its 
complete mechanism and absolute 
time keeping. 
Ruby Jeweled Elgin Watches 
have been the world’s standard for a 
third, of a century, during which 
poriodnearly eight million perfected 
time-pieces have dono duty dutifully. 
All Jewelers Sell Them. 
B. & B. 
If you want to get the greatest value 
in good useful goods you ever did, send 
for samples and see what splendid Dress 
Goods and Silks being closed out—to 
make room for the new goods of the new 
season. 
Odd and surplus lines—at prices that 
don’t near touch what the goods cost us. 
Dress Goods — Novelties and Plain 
Mixtures— 15c., 25c., 35c.. 5Gc. 
Silks 50c., 05c., 75c. — including 
lots of fine evening silks. 
Broken lines—but good goods—choice¬ 
ness always a feature here. 
When you see the styles and qualities, 
and let the goods prove what we say, 
you’ll want to buy in your pocketbook’s 
interest—and all who are buyers will 
get money’s worth such as never before 
heard of. 
It’s worth prompt attention. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY, PA. 
AMD UP. 
1000 SEWING MACHINES 
Standard makes. Everyone a bargain. Varlou* 
•tylea. Highest grade high arm machine*. We are 
eloeing out the stock of a well known make at 
lesa than faotory cost. We are under con¬ 
tract not to advertise the name for at our 
price* it would ruin their agents. Don’t tnis* 
this opportunity. WE GUARANTEE the machine for 
years—most for your money — satisfaction 
in every purchase. Shipped on approval. Ifnot right 
don’t keep it. A few good AGENTS WANTED. r 
BROWN-LEWIS CO., <T) 293 Wabash Ave., Chicago. 
i SEWING 
lGRADE VICTOR MACHINE 
JfElL $9.50 BUYS A OttADE__ 
F Adapted to Light and Heavy Work. Reliable and Finely 
j Finished; Guaranteed for 10 Years. Write for 32 Page Cata¬ 
logue. Attachments Free. 30 DAYS FREE TRIAL. Address 
l Dept.399,VICTOR J1H1. CO., 295-297 Fifth Avo., Chicago. 
TEX WEEKS FOR TEX CEXTS. 
That big family paper, The Illustrated Weekly Sentinel. 
of Denver, Col. (founded 1890), will be sent 10 weeks 
on trial for 10c.; clubs of 6,50c.; 12 for*l. Special oiler 
solely to introduce it. Latest mining news and Illus¬ 
trations of scenery, true stories of love & adventure. 
Ad. as above A mention The R. N.-Y.; stamps taken. 
DEWEY'S 
Great book free, sells 
$2.50. How to Cure Diseases 
without Medicine; power 
— —-— - —-of pure water. Address 
SAXITARY STILL CO., 17 H. St. Atlanta,Ga. 
USEFUL BOOKS. 
Horticulturist’s Rule Book. 
By Prof. L. H. Bailey. It contains, in handy 
and concise form, a great number of rules 
and receipes required by gardeners, fruit 
growers, truckers, florists, farmers, etc. Dis¬ 
cusses injurious insects, fungicides, and gives 
tables for planting, etc. Cloth, 75 cents. 
Third edition, revised. 
Popular Errors About Plants. 
A. A. Crozier. A collection of errors and 
superstitions entertained by farmers, garden¬ 
ers and others, together with brief scientific 
refutations. Valuable to practical cultiva¬ 
tors who want to know the truth about their 
work. Cloth.. 
The Rural New-Yorker, New York. 
