1901 
THE RURAL NEW-YORKER. 
27 
A W Oman on Oleo. 
HOW ONB UOU8EKKEPER REGARDS THE 
GROUT BIDL. 
“What a shame it is that Congress has 
passed the oleomargarine bill,” said 
Laura; “they will drive the manufac¬ 
turers out of business. The price of but¬ 
ter will go way up, and then what will 
the poor laboring man do? The manu¬ 
facturers cannot make it and compete 
with butter if they have to pay a tax of 
10 cents on the pound. 
“But they only have to pay a tax of 
10 cents,” interposed Martha, ‘on but- 
terine colored in imitation of butter; 
the tax on uncolored butterine is re¬ 
duced by the bill from two cents to one- 
quarter of a cent a pound.” 
“But people will not buy it,” said 
Laura, “unless it is colored, and so the 
manufacturers who realize this will close 
their factories at once if the bill passes. 
Then think of the suffering of the poor 
people! Butter will go up out of sight 
Widows and orphans will have to e.it 
their bread dry! Mr. McMurtaugh told 
me so last night, with tears in his eyes. 
He said he did not see how Congress 
could be so heartless as to bring such 
sufferings on the poor.” 
“Who is Mr. McMurtaugh?” asked 
Martha. 
“He is a butterine manufacturer,” 
Laura replied. 
Really, Martha,” said Hepzibah, grim 
ly, “you are incorrigible. Can I never 
break you of the family trait of asking 
foolish questions?” 
"It was a little obvious, I confess,” 
replied Martha with a smile, “but, aunt, 
you do not seem to understand the so- 
cratic method of imparting instruction 
by questions. Allow me to continue. 
Why, Laura, will not the poor man buy 
uncolored butterine?” 
"Because it does not look like butter.' 
“What are the organs of taste?” 
“'ITie tongue and palate, I suppose, 
and I have heard it stated that the nose 
has a great deal to do with it.” 
“Do we eat things on account of the 
taste or on account of the looks?” 
“The looks have a great deal to do 
with it, anyway,” snapped Laura. 
“Why is this?” 
“Things that do not look attractive 
are not appetizing.” 
“Are you fond of persimmons?” 
“Yes, when they are thoroughly ripe; 
they are puckery and horrid before the 
frost has touched them.” 
“Is not a ripe persimmon shriveled 
and ugly, like a rotten apple?” 
“I suppose it is.” 
“Is not a plump, unripe persimmon 
much more attractive in form ani 
color?” 
“I must confess it is,” admitted Laura, 
unwillingly. 
“Do you prefer your bread white or 
yellow?” 
“White.” 
“Are you fond of ice cream?” 
“Very.” 
“Are not several of your favorite kinds 
white?” 
“Yes.” 
“Ai'e you fond of truffles?” 
“I adore them.” 
“Is there anything aesthetic that ap¬ 
peals to the eye in a truffle?” 
“Well, hardly.” 
“Then why will not people eat white 
butterine?” 
“It must be because they are used to 
the yellow color of butter.” 
“Did you ever eat butterine?” 
“Yes; a great many times. I sup¬ 
posed I was eating butter at the time 
and did not notice the difference, but 
found out afterward that it was butter¬ 
ine. I never bought any to use on the 
tabie.” 
“Then is not most of the butterine sold 
because those who use it think they are 
using butter?” 
“But the old law prevented the sale of 
butterine for butter.” 
“Oh, no,” replied Martha, “you are 
very much mistaken there; the law now 
in force provides penalties for selling 
butterine for butter—that is a very dit 
ferent thing. You will notice convic¬ 
tions under this law among the news 
items nearly every day, and we all know 
that means a great many offenders es¬ 
cape where one is caught, and the busi¬ 
ness must be profitable or men won d 
not continually brave the risks of con¬ 
viction. We will assume that the large 
manufacturers always sell their product 
as butterine. Nevertheless the manu¬ 
facturer profits by the fraud, for many 
of his customers ai-e jobbers and grocers 
who palm the stuff off on the unsuspact 
ing public as genuine butter.” 
“But would you entirely suppress th ' 
manufacture of butterine?” asked Laura, 
"By no means,” replied Martha, “but 
1 believe in the old adage, ‘Let every tuo 
stand on its own bottom,’ whether it be 
a butter tub or an oleomargarine tub. 
In fact, as you well know, for years I 
have urged the domestic manufacture of 
butterine—that is to say, the trying out 
of beef suet on the kitchen stove, mixing 
it with an equal part of softened butter 
and allowing it to harden for use in fry¬ 
ing and other culinary purposes. This 
I have called cooking butter. Thus is 
insured a pure article and payment of 
e.xcessive profits on butterine avoided.” 
“Anyhow,” said Laura, T do not be¬ 
lieve in sacrificing one industry for the 
benefit of another.” 
“That is an argument with which I 
have no patience,” Martha said. “Has 
the commercial spirit of the age reached 
such a point that a paternal government 
must extend its tender fostering care 
over the manufacture of fraud and lies 
if sufficient capital be embarked in the 
enterprise to make it important? Shall 
we say that the laboring man, like an 
infant, must be protected against his 
prejudices, and because the poor man 
will not eat white oleomargarine (that 
is, the kind-hearted makers say he will 
not) is he to be legally fooled for his 
greatest good by a little philanthrop e 
saffron, into the idea that he is eating 
pure butter? We might as well repeal 
at once all laws for the protection of 
trademarks and let any man put any 
other man’s name he chooses on his 
goods. It will be found that a suffering 
world will revolve as usual without col¬ 
ored butterine. The manufacture of the 
article will not stop, though the exces 
sive profits may. It will be just as goon 
as ever for cooking purposes. Pure 
white lard is much used in the kitchen, 
or rather would be if it could be ob¬ 
tained instead of the adulterated stuff 
on sale, which, however, carries no saf- 
from among its foreign ingredients.”— 
Chicago Record. 
Grandmother’s Recipes. 
Grandma is one of those who can mix 
and flavor and bake to perfection with¬ 
out the aid of a cook-oook, says the 
Youth’s Companion. She was born to 
her profession, not made for it by 
practise and discipline. But alas for her 
who hopes to copy grandma’s recipes, 
for they do not exist, save in her own 
brain, and they could never be trans¬ 
ferred to paper. 
Not so long ago one of the grand¬ 
daughters went over to ihe old house 
with pencil and paper to take down 
some of the most valuable rules, to 
make a cook-book of her own, and 
present copies to all the nieces. 
Grandma was delighted to be asked. 
She sat down, smoothed her apron, fold¬ 
ed her plump hands and said: 
“Yes, dear, yes. 1 should admire to 
give you my receipts, every one of ’em.’” 
“We’ll begin with the simplest,” said 
Dora, in a businesslike tone. “Apple 
sauce, now. Yours is better than any¬ 
body’s. How do you make it?” 
“Well, said Grandma, genially, “I peel 
my apples nice, and quarter ’em and put 
'em on the stove with a little water.” 
MOTHERS.—Be sure to UBe“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It !• the Beit.— Aiv. 
“How many apples?” inqviired Dora. 
“How much water?” 
'that was a poser. Grandma looked 
at her in real distress. 
“Dear me, child,” said she, “I can't 
tell you that to save my life! Why, just 
take ’em to the pump and pump a mite 
on ’em.” 
“Well,” said Dora, trying to approach 
the subject by a different road, “sugar, 
now. How much of that to a quart 
saucepan full of apple?” 
Grandma looked at her benignantly. 
“I just take the sugar-box over to the 
stove,” said she, “and put on—well, 
what’s required. Yes, dear, with my lit¬ 
tle scoop!” 
The apple sauce was given up for 
graver matters; but there, also, lurked 
defeat. When it came to buns. Grand¬ 
ma put in currants, but—how many? 
“Oh, I don’t know, dear,” said she, 
easily. “Not many. Here and thei-e a 
traveler.” 
Lamb broth she simmered “till it was 
done.” 
Cut a Figure 
in the Worid 
la 
at once, 
practical. 
farmer’s boy or 
girl can take a 
position in 
town or city 
at a fair sala¬ 
ry after a 
few months 
study at 
home. By 
our plan their 
education 
pays for Itself 
while they are 
studying. Every¬ 
thing they learn 
turned into money 
Our teaching 
is 
our method 
FARMERS’ 
BOYS 
have become draftsmen, electricians, 
surveyors, engineers. 
FARMERS’ GIRLS 
have hecome stenographer.s, book¬ 
keepers, designers. 
Write, stating subject which interests you. 
“When the goodness is all out o’ the 
meat, child,” said she, somewhat pity¬ 
ingly. “Dear me, you can tell that!” 
Sour milk gingerbread is one of her 
masterpieces. Yet how much soda does 
she use to a cup of milk? 
“Enough to sweeten it, dear,” says 
Grandma, “and make it rise real good. 
You’ll know when you try it.” 
The interview was given up. Dora 
sat with idle pencil and useless paper, 
International Correspondence Schools, 
Box 1510, Scranton, Pa. 
Elgin Watches 
are sold by jewelers everywhere in various sizes 
and styles, at prices to suit. Send for free booklet 
to the ELGIN NATIONAL WATCH CO., Elgin, Ill. 
WATfU rUllRM BPI?]?— All farmers Interested 
WAltU tnAl\j]l rADb in good Fanning M ill s 
will receive a nice watch charm by sending 4c. stamps 
to JOHNSON & FIELD M F’Q. CO., Racine. Wls 
while Grandma, quite unconscious of p^rjo kczbma ockk. •!. Large sample 
proving a disappointment, beamed uUt w mailed free. Coe Chem. Co., Cleveland, o 
through her glasses and discoursed on 
the ease of cooking properly, if one gave 
one’s mind to it. Then the dear old lady 
rose and went out to “get supper,” a 
meal calculated to fill any inexperienced 
cook with envy to the brim. 
Grandma could do it to perfection, but 
she could not tell how. 
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. 
The Domestic Sheep. 
Its Culture and General Management. 
By Henry Stewart. An up-to-date book 
on sheep. The most scientific, practical 
and useful book ever published on this 
subject. Indorsed by the world’s high¬ 
est authorities, press and sheep public 
everywhere. It contains 372 pages of 
“boiled-down ” knowledge and 165 plates 
illustrating the recognized breeds and 
every department of sheep life. Price, 
$1.50 postpaid, or free for a club of four 
subscriptions at $1 each. 
Your Money Back 
if the StarFood Chopper 
is not just what you want and all you expected. It will make 
your mince meat, cut your raisins and citron for cake, cut meat 
for your sausages, chop poultry, fruit and vegetables without 
mashing, and grind your coffee. It will make anything you 
now make with a chopping knife and bowl. 
The star Chopper has many advantages over the old style 
machines, among which is a plate hinged at the top of the chop¬ 
per to press the food into the machine, and prevent injuring 
or soiling the Ungers. 
Knives require no sharpening—simple and durable. 
Three sizes of cutters for chopping coarse, medium or Hue. 
furnished with each chopper. It chops two pounds a minute. 
I will send a Star Chopper to any address, east of Missis¬ 
sippi River, express prepaid, on receipt of If 
yon are not satlsHed, your money back. 
Send for full description. 
CHAS. D. BROWN, 24 Hudson St., NewYork. 
A 
An. OrcKestra. Home 
The stops of the Estey Organ are beautifully and correctly voiced 
and the player after acquiring some degree of skill in their use can bring 
out a variety of tonal effects which permits the correct and satisfactory 
rendering qf orchestral music of almost every description. 
The range of an Estey Organ is far greater than that of a piano, 
violin, or any other kind of instrument. Hear it and be convinced. 
Catalogue free. ESTEY ORGAN CO.. Bra^ttleboro. Vt. 
