758 
THE RURAL NEW-YORKER 
October 28 
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Woman and Home \ 
• AAAAAAAAAAAAA 
From Day to Day. 
WIiAT TOMMY CAUGHT. 
Little Tommy Tompkins 
Was so very slow 
He couldn’t seem to catch a thing, 
Wherever he might go. 
He couldn’t catch a tortoise, 
He couldn’t catch a ride 
Upon the very slowest cart, 
No matter how he tried. 
He couldn’t catch the measles, 
If that had been his wish; 
And though he had the finest bait 
He couldn’t catch a fish. 
But papa saw him teasing 
His baby brother Ben, 
And you can just make up your mind 
That he caught something then! 
—Paul West, in Life. 
* 
Try the Fall Pippins in brown Betty 
or apple cake; they are especially good, 
because, in addition to their delicious 
flavor, they cook so evenly. They make 
very good dumplings, also. A few 
stoned or seedless raisins, put in the 
center of the apple, make a pleasant 
change in dumplings, and one especially 
liked by the children. The raisins are 
also a pleasant addition to baked apples. 
* a 
New sleeves continue to show the 
smallness promised all the season. They 
are often made with cross tucks at the 
top, which is more becoming than a 
plain sleeve to a woman with long or 
thin arms. They are all long over the 
hand, usually flaring at the bottom, and 
though this flare is sometimes cut like a 
cuff, and added on, it is preferable when 
cut with the sleeve. Sometimes the 
flare is cut out in points or battlements; 
sometimes merely slashed at the side. 
Many of the waists are made very tight 
in the armhole, with the idea of securing 
a smooth fit, but the result is very un¬ 
comfortable, and certainly impedes the 
circulation. 
* 
A dish that will be relished these 
brisk Autumn days is made by peeling 
and slicing potatoes, placing them in an 
earthen baking dish, seasoned with pep¬ 
per and salt, and laying slices of pork 
over the top. Cover with hot water, and 
bake until the potatoes are tender. Con¬ 
cerning salt pork, one housewife tells us 
that when she has thin pieces, unsuit¬ 
able for slicing, she freshens them with 
skim-milk, prepares a nice bread dress¬ 
ing, as for chickens, spreads the dressing 
over the flesh side of the meat, and 
then rolls it up, wrapping with twine 
to hold in shape. The meat is then 
roasted, and is nice, either hot or cold. 
When the stove is hot, it is an advan¬ 
tage to put sliced pork on a pie tin in 
the oven, instead of frying on the top 
of the stove; it saves spattering. 
* 
An English pudding formed of Amer¬ 
ican ingredients is composed of cran¬ 
berries and brown bread. It is made by 
mixing six ounces of brown-bread 
crumbs with three ounces of powdered 
sugar. To these must be added the 
yolks of three eggs, a quarter pint of 
stiffly-whipped cream, a little grated 
lemon rind, a pinch of ground cinnamon 
and the beaten whites of the eggs. Put 
a pound of cranberries in a saucepan 
with a little sugar and a half cupful of 
water, and stew until tender. Butter a 
pudding-dish, strew it with some brown- 
bread crumbs, and put about a fourth of 
the pudding mixture in it; then place in 
layer of the cranberries, picking out big 
seeds and separate pieces of skin; add 
more of the mixture, more cranberries, 
and so on until the dish is full. Sprinkle 
a few grated crumbs over the top. Bake 
for an hour. Simmer the remainder of 
the cranberries till the juice gets thick, 
and use as sauce to eat with the hot 
pudding. 
It is somewhat disconcerting to find, 
in a recent number of the Union Signal, 
a letter condemning the use of unfer¬ 
mented grape juice at meetings of the 
W. C. T. U. The writer of the letter 
states that while fully believing unfer¬ 
mented grape juice to be a wholesome 
drink, excellent in sickness, she thinks 
that the general public will not dis¬ 
criminate, and will be shocked at the 
use of a fluid that looks like wine, mak¬ 
ing it necessary for the wearers of the 
white ribbon to avoid even the appear¬ 
ance of evil. We think that this point 
of view is unfortunate, and the more so 
because there seems no doubt that the 
unfermented grape juice is, in many In¬ 
stances, displacing alcoholic drinks. As 
far as appearance goes, sarsaparilla and 
iced tea are often suggestive in appear¬ 
ance of malt liquors, but we are not ad¬ 
vised to drop them on that account. 
Many conscientious vineyardists have 
gone into the manufacture of grape 
juice because they have scruples against 
using their fruit for wine-making, and 
it does not seem just to injure an hon¬ 
orable industry because some one may 
imagine an evil which does not exist. 
Even innocuous lemonade may be 
viewed with suspicion, if one choose to 
take that point of view. 
The Farmer’s Meat Barrel. 
IIOW TO CURE AND SMOKE THE HOME¬ 
MADE SUPPLY. 
Part II. 
Packing Away. —After the meat is 
smoked to suit the taste, it may be re¬ 
moved and packed away. We have no 
trouble in keeping ours through all 
the hot Summer weather. Our only 
method is to rub the smoked meat 
with ground black pepper and pow¬ 
dered borax. The latter can be 
bought for nine or 10 cents a 
pound at the grocery store, while if 
bought from the druggists, it costs much 
more. Meat may be packed in dry oats; 
we prefer these to any other packing, 
but we have used wheat. Some put the 
hams in paper sacks and hang these up 
in a dry place. Others use coarse cot¬ 
ton cloth, and then whitewash the cloth 
after the meat has been closely sewed up 
therein. I have, however, never known 
insects to attack meat that has been 
rubbed thoroughly with black pepper 
and powdered borax. This latter seems 
to be a great preservative, and obnox¬ 
ious to insects. 
Brine for Pork. —When packing the 
hams in the brine, pack skin side down. 
If a brine is desired for pickling side 
pork, it is very simply made, from soft 
water and rock salt. The water should 
be heated and salt added as long as it 
will dissolve any; a surplus should al¬ 
ways be in the bottom. The brine it¬ 
self should be so strong that lit will bear 
up a fresh-laid egg. An egg that has 
been packed for Winter use, or one that 
has been laid some time, will be no cri¬ 
terion, for such eggs would float on any¬ 
thing. The salt should not be spared 
when packing the pork; a peck or half 
a bushel should be put in the bottom of 
the barrel. If these precautions are 
taken the meat can never spoil, though 
kept from year to year. 
Sour Meat. —If, however, you have 
packed your meat, and find that it is be¬ 
coming sour it may yet be saved if 
prompt measures be taken. Remove the 
meat from the brine and wash off in 
clear water; empty out the old brine, re¬ 
pack meat, and sprinkle liberally with 
charcoal. Lumps as large as hens’ eggs 
may be used, but the quantity should be 
plentiful, and put between each layer of 
meat. Cover with a weak brine, let is 
stand 24 hours, then remove the meat 
and rinse in clear water. Make a new 
brine and have it as strong as that men¬ 
tioned above, all the salt the water will 
dissolve. Use it cold. If the same bar¬ 
rel as to be used, it will be well to 
cleanse it. Put some quicklime into it, 
and slake it with hot water. Add as 
much salt as the water will dissolve, 
cover tightly to keep the steam in. Let 
the barrel stand over night, or at least 
several hours, when this cleansing mix¬ 
ture may be rinsed out, a quantity of 
salt put an the bottom of the barrel, and 
the meat repacked with a certainty that 
it will keep. It is better to pack prop¬ 
erly at first, and then there will be no 
further trouble. 
Spiced Beef. —To 10 pounds of beef 
use two cupfuls of salt, two cupfuls of 
molasses, two tablespoonfuls of powder¬ 
ed saltpeter, one tablespoonful of pep¬ 
per, one tablespoonful of cloves. Turn 
every day and rub the mixture well into 
the meat. It will be ready to use in 10 
days. 
Keeping Beefsteak. — Where one 
buys beef the quarter, or kills for 
family use it sometimes becomes con¬ 
venient to pack beefsteak. Cut the 
steak in large pieces and of the usual 
thickness. Make a mixture of salt, 
sugar and saltpeter, in the same propor¬ 
tion as that given for curing beef, hams 
and shoulders. Sprinkle the bottom of 
a large jar with salt, lay in a piece of 
the steak, and sprinkle it with the salt¬ 
peter mixture; fill the jar. In this way 
I have kept beefsteak for a long time. 
It is not quite as good as beef freshly 
cut from the round or sirloin, but it is 
better than steak frozen and thawed. It 
should be kept in a cool place; as cool 
as can be without freezing. Sometimes 
I make a spiced roll from the thin pieces 
of pork. These are put in and salted 
with the hams and shoulders; then 
taken out and rubbed with a mixture of 
spices, pepper, cinnamon, cloves, and 
others if liked. These are used freely, 
the pork is then rolled up and tied in 
that way, then smoked as ham or shoul¬ 
ders are smoked. Sausage may be kept 
in small crocks. I like the five-pound 
jars as well as any for packing sausage. 
After packing, cover the top of the meat 
with melted lard or drippings. 
Lard. —Some have trouble with lard 
spoiling. Lard dipped off as fast as it 
tries out will look beautifully white, but 
it will not keep through hot weather. 
Try the lard out, and let it remain in 
the kettle until the scraps are well 
browned. If it is tried this way it will 
keep a year and more, if put into a 
clean receptacle. Some use wooden tubs, 
but these are liable to mold or taint, and 
need the most scrupulous cleansing be¬ 
fore using the second time. Jars are the 
best for keeping lard. A dry place is 
best; the cellar is likely to be too damp. 
ROSE SEELYE-MILLER. 
Time lost can never 
TIME’S VSLUE 
Cannot be measured by dollars, 
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A mechanical wonder. Elgin Wutclies are sold by 
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will interest you. 
Elgin National Watch Co., Elgin, Ill. 
jyj-ACBETH’ S “pearltop” 
and “pearl glass” lamp- 
chimneys do not break from 
heat, not one in a hundred. 
They are made of tough 
clear glass, clear as crystal. 
They fit the lamps they are 
made for. Shape controls the 
draft. Draft contributes to 
proper combustion; that 
makes light; they improve 
the light of a lamp. 
Our “ Index ” describes all lamps and their 
proper chimneys. With it you can always order 
the right size and shape of chimney for any lamp. 
We mail it FREE to any one who writes for it. 
Address Macbeth, Pittsburgh, Pa. 
iwmwuuMu? 
What a Farmer’s Boy 
Can Do 
r mWm '/ J Be can qualify him- 
1 amfldll j Hxkdty !/, self for a position m 
, aim *f!r a fi rs t. c ] a8s Locomo¬ 
tive, Steam, Electri¬ 
cal or Civil Engineer 
without leaving the 
farm until he Is ready 
to enter his new oecu- 
pation and 
EARN A GOOD SALARY 
Our system of teaching by mail will give any 
boy a technical education. Write for pamphlet 
and state what you wish to study. 
International Corret. Schools, Bin128G, Scranton, Pa. 
Bi & B. 
A silk sensation 
new striped, rich solid color Taf¬ 
feta silks. 
Clear, vivid cerise, red, green, 
brown, violet and rich dark helio. 
Superb 7oc. quality, 
50c. 
Extraordinary resources for best 
production and small profit sell¬ 
ing, secures for this store’s public 
unrivaled opportunities. 
Intrinsic merit—and less to pay. 
These fine Taffetas, 50c., an ex¬ 
ample of it we want every reader 
to investigate. 
Can’t be touched in the market 
under 75c. 
Choice waist styles. 
-II- 
This store does a great Lace 
and Embroidery business — send 
for our special Lace and Em¬ 
broidery catalogue, and note the 
reasons why—assortments,choice¬ 
ness, prices. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY, PA. 
Old Dresses Made New. 
EASY WAY TO HAVE GOOD CLOTHES 
FOR LITTLE MONEY. 
Home Dyeing a Pleasure with 
Diamond Dyes. 
There’s no easier way to save expense than to 
dye over your dresses, wraps, ribbons, etc., with 
Diamond Dyes. A package costs but 10 cents, 
yet it will often save the expense of a new dress 
or jacket. 
It’s easy work to use Diamond Dyes. They are 
prepared specially for home dyeing, and will dye 
more goods for the same money than any other 
dyes. 
Never use dyes that claim to color all kiuds of 
material with the same dye. Diamond Dyes can 
be depended upon to make colors that will not 
fade or crock. 
PT" Sample card of co’.ors and direction book for 
home dyeing mailed free on request.—W ells, Ricu- 
ABDSON&CO., Burlington, Vt. 
