694 
THE RURAL'NEW-YORKER 
September 30 
From Day to Day 
Most all great men, so I have heard, has 
been the ones ’at got 
The least amount o’ learnin’ by a flickerin’ 
pitch pine knot; 
An’ many a darin’ boy like me grows up 
to be a fool. 
An’ never ’mounts to nothin’ ’cause he’s 
got to go to school. 
I don’t see how my parents kin make the 
big mistake 
O’ keeping down a boy like me ’at’s got a 
name to make! 
It ain’t no wonder boys is bad, an’ balky 
as a mule; 
Life ain’t worth livin’ if you’ve got to 
waste your time in school. 
I’d like to be regarded as “The Terror of 
the Plains!’’ 
I'd like to hear my victims shriek an’ 
clank their prison chains! 
I’d like to face the enemy with gaze serene 
an’ cool, 
An’ wipe ’em off the earth; but pshaw! I 
got to go to school. 
What good is ’rithmetic an’ things, ex¬ 
ceptin’ jes’ for girls, 
Er them there Fauntleroys ’at wears their 
hair in curls? 
An’ if my name is never seen on his’try’s 
page, why, you’ll 
Remember ’at it’s all because't got to go 
to school. 
—Brooklyn Eagle. 
* 
A woman’s organization called the 
Golden Cord has for its framework five 
simple rules, which might well be 
adopted by every woman who wishes to 
live up to the best in herself and in 
others. These rules are; 1, I will be 
loving and lovable; 2, I will be pure in 
heart, mind and body; 3, I will pity and 
help the poor and weak; 4, I will be 
kind to dumb animals; 5, I will avoid 
all shams. 
* 
An old-fashioned recipe from “York 
State” is Catskill preserves, made of 
plums and mapl6 sugar. The maple 
sugar is melted in a little water, and 
cooked with the plums, pound for pound. 
The flavor is quite different from that of 
other preserves, and is generally liked. 
Doubtless it originated in the old days, 
when the farm was expected to supply 
everything used in the family, and 
“boughten” sugar would have been an 
extravagance, to use in preserving. 
* 
A species of Summer sausage may be 
made, where one has an abundance of 
side meat, by taking equal quantities of 
salt pork and lean beef, running the 
meat through a meat chopper, and sea¬ 
soning to taste. If the pork is salty, no 
more salt will be needed, but pepper and, 
if desired, some ground herbs may be 
added. This sausage meat is not trou¬ 
blesome to prepare,and makes a pleasant 
change. A mixture of beef and pork 
forms what is known in England as Ox¬ 
ford sausage. 
♦ 
The Saturday Evening Post tells how 
Professor Helen Campbell, who until a 
year ago occupied the chair of Domestic 
Economics in the Kansas University, 
lectured one evening before a literary 
society in an out-of-the-way town. At 
the end of the address, one of the com¬ 
mittee, a tall, gaunt woman, said aloud: 
“Well! I thought I was going to learn 
something, but it was just a lot of or¬ 
dinary housekeeping mixed up with 
long words nobody could understand! 
That was rather an uncomplimentary 
speech, yet it expresses exactly the view 
taken of domestic science by many very 
excellent housekeepers. One teacher of 
domestic science tells us that one of 
the commonest rebuffs she receives is to 
be told by women whom she tries to in¬ 
terest that they already know how to 
cook and keep house, and that they can 
learn plenty of new recipes without 
paying a cooking teacher to tell them. 
They do not realize that the great work 
of such a teacher consists in the appli¬ 
cation of scientific principles to common 
things, which will render the best way 
the easiest. One of the best pleas ever 
made for science in household work is 
the tirade of the old woman-hating 
schoolmaster in Adam Bede, who as¬ 
serts that many a woman will make 
bread for years without ever real¬ 
izing that the heat of the oven has any¬ 
thing to do with the time required for 
baking. 
* 
A Japanese housekeeper who is try¬ 
ing to live in the American mode ex¬ 
plained to us that she thought there 
is a good deal ot trouble about Amer¬ 
ican housekeeping—an opinion which 
would be indorsed by housekeepers who 
are to the manor born. In Japan, it is 
never the custom to make a display of 
all the bric-a-brac and ornaments at 
once; some specially choice piece is dis¬ 
played, and everything else is stored 
away. If guests express a wish to see 
any special article, it is shown to them, 
but is not kept around for general dis¬ 
play. One can imagine how this simpli¬ 
fies the care of a house. The absence 
of carpets and heavy hangings, and the 
simplicity of the furnishing, all tend to 
make the work light. When we con¬ 
trast American and Japanese methods, 
we may readily see that the Oriental 
housekeeper has much the best of it. 
* 
Among the strange edibles brought 
into this country by the Chinese, are sea 
cucumbers, known also as tripang (the 
Malay name), or b6che de mer, literally 
translated sea spade. They are a species 
of giant sea snail, disgusting creatures, 
to us, when viewed from a culinary 
standpoint, and come from the East 
Indies. Tripang fishing is quite an ex¬ 
tensive Malay industry, the creatures 
being dried in the hot sun. The tripang 
is said to become a mass of gelatine, like 
a calf’s head, when stewed long enough, 
and the Chinese use it in soup and in 
other dishes. Personally, we would 
rather be excused from a dish of tri¬ 
pang, but without doubt the prejudice 
is merely a question of taste, for the 
beche de mer is not really any uglier 
than our familiar lobster. Indeed, we 
knew one old lady who always refused 
to taste lobster, on the ground that such 
a hideous sea monster was never in¬ 
tended for the food of Christian people. 
* 
How are you going to amuse yourself 
this coming Winter? If living in a 
small community, or, still more, in a 
locality where the homes are isolated, 
there will be plenty of long, dark even¬ 
ings when it is possible to feel very 
lonesome if no special interests have 
been provided. Winter is the best time 
for a farmer’s family to take up a course 
of reading, and it is a good plan to de¬ 
cide now whether there is anything in 
this line which would be of special in¬ 
terest and value to the family circle. In 
addition to this, it is not difficult to ar¬ 
range some amusements for the young 
people, in which the whole family may 
join. There are plenty of inexpensive 
games which will provide innocent 
amusement, and when young people are 
accustomed to joining in such recrea¬ 
tions at home, they do not feel so awk¬ 
ward and diffident among strangers. If 
it is understood that one evening in 
each week is given up to family socia¬ 
bility, when each member of the home 
circle exerts himself to give pleasure to 
the whole, the long Winter evenings 
will lose much of their dullness. A mis¬ 
take many families,fall into is that of 
imagining that they need not exert 
themselves to be agreeable in the home 
circle. This is a very grave error; sure¬ 
ly, if we are willing to be pleasant, amus¬ 
ing and courteous to the stranger within 
our gates, there is a still greater reason 
to show the same qualities to our own 
household. So many country homes 
must, during the Winter, depend almost 
entirely upon themselves for social 
pleasures, and it is a sad mistake to 
leave this side of home life to neglect. 
Two Queries Answered. 
Canning Tomatoes. 
Can you give me a good recipe for can¬ 
ning tomatoes in glass jars? f. g. 
Orange Co., N. Y. 
Ans. —To can tomatoes, select firm, 
ripe, but not over-ripe fruit, wipe clean, 
and cut out the hard part of the stem 
end. Pack the fruit into jars, without 
peeling, cutting them just enough to 
get the pieces in. Pour in cold water 
enough to reach one-fourth up the 
height of the jar, lay the covers over 
the top, but do not screw them down. 
Put some pieces of board on the bottom 
of the wash boiler, stand the jars on the 
boards, and put in enough water to 
reach nearly half way up the side of the 
jars. Set on the stove, and bring to a 
boil. After boiling for five minutes, 
take off, fill the jars brim full with boil¬ 
ing water, and screw the tops on. Keep 
in a cool, dry, dark place. The skins 
slip away very easily when the tomato 
is removed from the jars. According to 
our experience, if the tomatoes are left 
unpeeled for canning, the loss by fer¬ 
mentation is very small, whereas a 
friend who always peels them says her 
loss amounts to 50 per cent. 
Cider Jelly. 
Will you give a recipe for making cider 
jelly? e. t. 
Pennville, Ind. 
Ans. —The cider should be perfectly 
fresh, and strained through enough 
thicknesses of flannel to be entirely 
freed from pomace. Boil in well- 
cleaned copper vessels, the shallower 
the better. Boil rapidly, skimming 
carefully, until sufficiently reduced to 
jell. This may be ascertained by cool¬ 
ing a little in a dish. If too sour for 
taste, sugar may be dissolved in hot 
cider to the consistency of thick syrup, 
and added a short time before removing 
from the stove. As soon as finished, 
pour off, and refill the vessel; if fresh 
cider is added as it boils away, the long 
exposure to heat will make the product 
dark and waxy, rather than a jelly. 
Quick, rapid boiling of fresh cider is the 
secret of good cider jelly. The apples 
should be sound and ripe, and carefully 
selected for flavor. A mixture of three- 
fourths Roxbury Russet and one-fourth 
Tolman Sweet, or one-half Russet, one- 
fourth Tolman, and one-fourth Spitzen- 
burg, makes a fine jelly. Where a house¬ 
keeper expects to make a quantity of 
this jelly, it is well to have a shallow 
copper pan made for the purpose, which 
may be large enough to project an inch 
beyond the top of the stove on each side. 
This allows rapid boiling, without so 
much danger of boiling over. When put 
into glasses, try to cool the jelly rapidly, 
in a cold place. Some of the best com¬ 
mercial makers of apple jelly sulphurize 
the juice and pomace as it comes from 
the mill, to prevent its discoloration. 
They use a shallow pan made for the 
purpose, which admits cider continually 
at one end, while the jelly is drawn off 
at the other. 
....Coming as it does from Mrs. Ellen 
Henrotin, for four years the chief of 
American club-women, this recent utter¬ 
ance is significant: “The older I grow, 
and the more I see of the world, the 
more firmly I am convinced that it is 
inherent in the divine order of society 
that the highest intellect among women, 
the best she has to offer, should be 
given to the home.” 
_Health is the average man’s capi¬ 
tal. Sickness is a prime source of want. 
The deaths from preventable disease 
represent a yearly loss of millions of 
dollars. The many applicants rejected 
for physical causes by insurance com¬ 
panies and for positions in the army and 
navy show the low average standard of 
health. Our experience in camps and in 
the field during the late war indicates 
the popular ignorance of hygiene. The 
facts recently published in relation to 
food adulteration and the prevalence of 
consumption, together with the dis¬ 
graceful condition of the slums of most 
great cities, demonstrate the need of 
sanitary enlightenment. Mr. Carnegie 
could perform no greater service than to 
expend some of his fortune in this direc¬ 
tion.—Chas. F. Wingate. 
ooo t°. be 
Given 
in Cash Away 
On the fifteenth of next 
April to all agents sending 
20 or more subscribers to 
The Ladies’ Home Journal 
AND 
The Saturday Evening Post 
One thousand dollars to 
the agent sending the largest 
li£t-$750-$500-$400-; 
and so on. 
764 cash awards, together 
with the general fund of 
$3000,amounting to$ 18,000, 
will be given in addition to the 
agent’s commission and the 
special rebates for large clubs. 
Send for full particulars. 
Profitable work all winter. 
The Curtis Publishing Company, Philadelphia 
£iiiuiiimmiimiimiiiiiimiiiiiii!iiiiii(ii]iiiiiiimmmiiiiii0 
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| BY MAIL 
s Write for pamphlets. 
The International 
3 Correspondence Schools 
^ 80 * 12S6, Heranton, Pa. 
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