658 
TIIE RURAL NEW-YORKER. 
Scpl ember 3, 
From Day to Day. 
HOMESICK. 
It stands afar midst happy, sunlit fields, 
A little farmhouse, brown and old, 
With ancient, ivy-covered, buttressed walls, 
And straw-thatched roof of gold; 
And I a wanderer from the dusty town, 
Grown weary of its heavy ways, 
Wistful, from off the hot white road, look 
down 
And long for the old days. 
For there the nights were blessed with quiet 
sleep, 
The days were filled with happy cares, 
And there the skies seemed ever blue, and 
there 
Was time for peace and prayers; 
While youth and laughter, joy and hope, and 
love 
Sang in my heart a happy song, 
Ah me! a song that s hushed for evermore, 
The crowded streets among. 
And now I stand aud gaze, with heavy heart, 
Across dear fields in longing sore, 
To where another woman, happier far, 
Looks from the low, half-door. 
Oh, little farmhouse, old, and brown, and 
sweet, 
I wake when all the world’s at rest 
And think of you, and long for the old peace 
And the untroubled breast! 
—Pall Mall Gazette. 
* 
A correspondent tells us that this year 
she canned a combination of blueberries 
and rhubarb, with very satisfactory re¬ 
sults. The proportion used was one cup¬ 
ful of rhubarb and one cupful of sugar to 
a quart of blueberries. 
* 
A small table, with a rail around the 
top, its legs finished with casters, is very 
handy to save steps. It can be wheeled 
full of dishes from kitchen to dining room, 
or pushed out on the porch if the level is 
the same, to prepare vegetables or do 
other work on warm days. 
* 
The Fall jacket suits now on view show 
slight difference in the style of the skirts, 
but the jackets show a decided change, be¬ 
ing all of the half-fitting sack shape, in¬ 
stead of the Eton. As a rule they have a 
fitting back and loose or semi-loose front, 
and in length they come down just over 
the hips. In new waterproof coats, many 
are of the tourist style, three-quarter in¬ 
stead of full length. 
* 
Here is a dish that combines two favor¬ 
ite Summer vegetables : Select medium¬ 
sized firm tomatoes, cut off the stem end 
and scoop out most of the soft center. 
Cut some tender young corn from the cob, 
and to two cupfuls of the prepared corn 
add two tablespoonfuls of butter, salt and 
pepper to season. Fill into the tomato 
cups, stand closely together in a buttered 
baking disn and bake about 40 minutes 
in a moderate oven. 
* 
In spite of all the conveniences of gas 
and electric light, there is always a steady 
sale for candles, not merely the orna¬ 
mental ones, but the plain white of every¬ 
day use. We like them for bedroom use 
in the Summer, because they throw out 
less heat than gas or lamps, and where 
there is no gas, they are less trouble than 
filling lamps. When the dark days come, 
so that a light is needed to dress by, a 
lamp is safer, because there is always the 
risk of dragging floating draperies over 
the unprotected flame. 
* 
Autumn millinery shows many shades 
of bottle green and orange. The orange 
shades are more intense than that of the 
familiar fruit, and are called coque des 
roches, or cock of the rocks, after the bril¬ 
liantly feathered South American bird of 
that name. Often several shades are 
used together, or the deep vivid orange 
is combined with some dark color. This 
shade, when used for hat trimming, is 
considered particularly becoming to pale 
women, giving them a rosy glow, though 
it would not be at all becoming if worn as 
dress or neck trimming. 
A small boy strolled into a drug store, 
according to the Chicago Tribune, and 
looked around, as though seeking inspira¬ 
tion. 
“What do you want, little boy?” asked 
the druggist. 
“Say, mister,” said the boy, who had 
been wrinkling his face, scratching his 
head and rubbing his right foot up and 
down his left leg in the effort to remember 
something that had escaped him, “what’s 
the name of that place where we’ve got so 
many soldiers? 
“Fort Sheridan?” 
“No; it’s a good deal furder away than 
that.” 
“The Philippines?” 
“That ain’t just it, but it’s somewhere 
around there.” 
“You don’t mean Manila?” 
“Manila! That’s right! I knowed I’d 
get it after a while. I want a bottle of 
manila extract for flavorin’ ice cream. 
How much?” 
* 
A repairing establishment in New York 
advertises itselt as a corset hospital. Cor¬ 
sets are washed, repaired, reboned and 
altered at moderate prices, according to a 
European system. It is not difficult, how¬ 
ever, for any handy woman to wash a cor¬ 
set, and if it is boned with real whalebone, 
not a substitute, the shape will not be al¬ 
tered. The stitching down the front must 
be unpicked to remove the steels; if the 
lace around the top is worn, it should be 
taken off. The corset is then put to soak 
over night in cold water with some good 
washing powder; in the morning it is 
taken out, plunged in a good hot suds and 
then laid fiat on the table and well 
scrubbed with a stiff brush and plenty of 
soap. Rinse and blue like any white gar¬ 
ment ; do not starch, and dry in sun and 
wind. When dry, press; then insert the 
steels and put on any desired trimming. 
This cleansing is a real economy, for any 
well-made corset comes out of its bath 
almost as good as new. 
Some Winter Relishes. 
Canned Pumpkin.—This will supply pie 
material when stored pumpkins are gone. 
Cook the pumpkin and strain it, just as 
you do for pies, being careful not to have 
much water in it. Fill the can full. Shake 
down so as to have them solid. Put on the 
tops, screw down just a little, so you can 
lift by them, place in boiler, with some¬ 
thing between .the cans and boiler on the 
bottom, fill to the neck of cans with water 
and boil one good hour. Take out and 
wipe the necks of the cans, and if the 
pumpkin has shrunk away, fill cans up 
with boiling water, put on rings and screw 
down the tops tight, and the pumpkin will 
keep six months in a good, cool place. 
Quince Marmalade.—Pare, core and 
slice the quinces; cover cores and parings 
with cold water and simmer for an hour; 
strain this water; return to the kettle; add 
quinces, which should be previously 
weighed, and cook them steadily until they 
can be mashed to a pulp. Add a generous 
half pound of sugar for each pound ot 
quinces; cook slowly, stirring often, until 
rich and smooth, and until the juice will 
not separate in cooling. 
Apple Orange Marmalade.—Core and 
slice 20 large tart apples. Allow for every 
quart one pint of water. Add the thin 
peel of one orange, cover and boil until 
tender. Place a sieve over a bowl, pour 
in the apples and let drain without dis¬ 
turbing. Allow for each pint one pound 
of sugar. Peel four large oranges, remove 
white part and seeds and set aside. Boil 
apple juice till very thick, add orange cut 
into small pieces and cook until a drop re¬ 
tains its shape on a plate. Put in glass 
jars and cover like jelly. The apple pulp 
may be used in pies. 
Spiced Grapes.—Press the skins from 
the grapes and put the pulp through the 
colander; adu the skins and weigh. To 
every pound of grapes add one cupful of 
vinegar, two ounces of powdered cinna¬ 
mon, one ounce of powdered cloves and 
three and a half pounds of sugar; boil an 
hour and a half until thick, then bottle. 
Small Damson plums are very nice pre¬ 
pared in the same way. 
Citron Preserves.— Pare and core the 
citron, cut into strips and notch the edges, 
or cut into fancy shapes. Allow a pound 
of sugar to a pound of fruit, and to six 
pounds of the fruit allow four lemons and 
a quarter of a pound of ginger root. Tie 
tne ginger root in a cloth and boil it in a 
quart and a half of water until the flavor is 
extracted; then remove it and add to the 
water the sugar and the juice of the lem¬ 
ons. Stir until the sugar is dissolved and 
the syrup is clear, remove any scum that 
may form, then add the citron and cook 
until it is clear, but not soft enough to 
fall apart; can and seal while hot. 
Grape Preserves.—Press the pulp out of 
each grape; boil the pulps until tender, 
then press through colander to remove 
the seeds; mix the skins with the pulp and 
juice; add as many cupfuls of sugar as 
there are of grapes and boil together un¬ 
til thickened. Green grapes are preserved 
by cutting each grape in halves, taking 
out the seeds, then adding an equal quan¬ 
tity of sugar and boiling all together un¬ 
til the right consistency; seal while hot. 
Sour Cucumber Pickles ; Apple 
Jelly. 
\\ ill you give recipes for sour cucumber 
pickles; also for apple jellyV f. g. p. 
New York. 
Sour Cucumber Pickles.—Dissolve one 
pint of salt in one gallon of vinegar; 
wash the cucumbers and pour over them 
some boiling water, let stand five or ten 
minutes, then pack closely in cans, pour 
over the salted vinegar and seal. The 
friend who sends this recipe says the 
pickles are very crisp and nice, and will 
keep as long as you will let them. 
Apple Jelly.—We like Fall Pippins for 
this purpose, but Gravenstein or any other 
highly flavored apple, nearly ripe, makes a 
fine jelly. The jelly is excellent without 
any additional flavoring, but we prefer to 
add Rose geranium leaves, which rendei 
it delicious; four leaves to a quart of jelly. 
The leaves are put in with the sugar, and 
taken out when the jelly is put in glasses. 
Another variation is made by using three 
whole cloves to a quart of jelly; this imi¬ 
tates the nutmeg jelly made in Trinidad, 
the spiciness being so faint that it does 
not overpower the fruit flavor. To pre¬ 
pare apples for jelly, wipe them with a 
damp cloth, remove the stem and blossom 
ends and cut in quarters. Put in granite 
or porcelain-lined preserve ketjle, and for 
three pounds of apples add one pint of 
water. Cover and cook slowly until ap¬ 
ples are soft; mash, then drain through a 
coarse sieve. Do not squeeze, or jelly will 
lie cloudy. Next allow juice to drip 
through a double thickness of cheese cloth 
or flannel jelly bag. Or they may be 
turned directly into jelly bag and allowed 
to drip over night. Measure juice, boil 
20 minutes, and add an equal quantity ot 
heated granulated sugar, boil five minutes, 
skim and turn into glasses that have been 
dipped into scalding water and placed on 
a wet cloth. Put a silver spoon in the 
tumbler before turning the jelly in as an¬ 
other means of avoiding cracking the 
glass; it can be moved from tumbler to 
tumbler as you proceed. Fill brimming 
full, as the jelly will shrink as it cools. 
The glasses may now be placed in a sunny 
window, protected from chist, and let stand 
for 24 hours. Cover with melted paraffin, 
poured directly on to the jelly; then seal 
as usual. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
"a square deal.” See guarantee, page 8. 
Popping of 
lamp-chim¬ 
neys is music 
to grocers. 
Macbeth. 
If you use a wrong chimney, you lose a 
good deal of both light and comfort, and 
waste a dollar or two a year a lamp on 
chimneys. 
Do you want the Index ? Write me. 
Machete, Pittsburgh. 
Standard for 13 Years. 
The pioneer prepared ROOFING. Outlasts metal or 
shingles. Any one can spply it. Contains no tar. 
Will not melt. Fire-resisting. 8end for Booklet K. 
MANUFACTURED SOLELY BY 
THE STANDARD PAINT COMPANY, 
IOO William Street. New York. 
P I 
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ENMANSHIP, TELEGRAPH! 
| Bookkeeping, Stenography and Type¬ 
writing thoroughly taught at .EAST¬ 
MAN, Outfit for Home Study, #6. 
Insure a beautiful hand Situations for 
all graduates. Special offer to write uow. 
Catalog free. C. C. Gaines, Box 637, Poughkeepsie, N. Y 
SAVE Ka your FUEL 
' BY TTBINQ THE 
ROCHESTER RADIATOR 
Fits any Stove or Furnace. Price from $2 to 
$ 12 . Write for booklet on heating homes. 
ffSa ROCHESTER RADIATOR CO. 
J 39 Furnace St., Rochester, N. Y. 
BORN 
Steel Ranges 
THE RELIABLE MAKE 
Correctly built of the right materials, they 
8ave fuel and give years of satisfactory 
service. Sizes for every requirement. 
Catalog free. 
The Born Steel Range Co., 
Originators of the 
STEEL ItANOE 
Cleveland, ----- Ohio. 
T WW V V V'WWW WW W w w * 
