J901 
THE RURAL NEW-YORKER. 
475 
gentleman, carelessly, as if they were 
the furthest from his thoughts. “Oh, 
yes. Well, you see, Sam wa’n’t willin' 
to let well enough alone. He kept breed- 
in’ them hens up so’st they would be 
able to stand it to be sold further away 
from home. After he’d got ’em started, 
’pears like the homin’ instinct got 
stronger with ev’ry new batch of chick¬ 
ens. This would ’a’ been all right if it 
hadn’t got into the aigs, but when they 
got so’st they’d roll right out ov the box 
an’ start fer home if they wasn’t smash¬ 
ed, it spoiled Sam’s market. At first 
they thought it was rats, but finally they 
ketched ’em at it. Sam had killed off all 
the old stock and the new ones wouldn’t 
lay anythin’ else. He tried to start the 
instinct back ag’in, but it wouldn’t 
work, an’ he finally wrung the necks ov 
the hull flock and quit the business. It 
nearly broke Sam’s heart to do it, but 
I guess it kind o’ cured him ov experi¬ 
mentin’ too much.’’ And before any¬ 
body could ask further questions. Uncle 
Sile had adjusted his battered .hat on 
his bald head and shuffled up the road 
in the twilight toward home.—New 
York 'rribune. 
A Dream Realized. 
The old, nearly square, two-story 
farmhouse, painted white, with green 
blinds, stood close by the roadside, 
facing the west. I reckon you are all 
familiar with this type, so common to 
New England, and have learned to ap¬ 
preciate the pleasant rooms of the in¬ 
terior, which belie the promise of the 
plain, bare, exterior. Imagine it the 
home of a farmer’s wife, who is fond of 
flowers, who has always longed for more 
room for her plants. To be sure she has 
always kept plants with pretty good suc¬ 
cess, considering unfavorable condi¬ 
tions; some at the one south window in 
the sitting room, which overflowed, or 
were often promoted to the west front 
windows on special occasions to the dis¬ 
comfort of the family, until at times 
there seemed to be no window in the 
house one could see through. She also 
kept a few at the south window in the 
bedroom, moving them out at night. 
Some w'ay she managed to keep a good 
many through every Winter, upstairs, 
down cellar, and “in my lady’s cham¬ 
ber,’’ moving them about, according to 
the weather and growth. 
But now you have only to open your 
eyes to see an addition built across the 
south end of the old farmhouse six feet 
wide. This addition satisfies three 
needs. At the east end is a clothes press 
five by six feet, with a door opening in¬ 
to the bedroom. Next comes the plant 
room or conservatory 0x14 feet, finished 
in southern pine with four large win¬ 
dows (with only a post between) facing 
south and a glass door facing west, 
opening on to a cozy little porch 0x12 
feet. This door is of course kept closed 
in Winter, making five windows for 
plants. A doorway opens from the plant 
room into the sitting room, and a glass 
door which can be closed when desired 
opens also into the bedroom, so the sun 
and light shine through into the inside 
rooms more freely than before. A close 
underpinning of stone and brick under 
the whole addition insures warm uoors, 
the heat coming from sitting room and 
through be<lroom making it plenty warm 
enough for the plants, on sunny days al¬ 
most too warm. During very cold nights 
frames covered with thick brown paper 
are slipped between the benches of 
plants and the windows and door, as an 
extra protection against freezing. A 
few early doubters (there will always be 
doubters) declared plants would freeze 
there some Winter, but they have been 
proven mistaken, and doubt no more. 
Even this fortunate farmer’s wife 
doubted whether she should ever be 
able to fill her room without going to 
MOTHERS.—Be sure to use “Mrs.Wink- 
low s Soothing Syrup’’ for your children 
while Teething. It is the Best.—Adr. 
the florist. But before she had much 
time to doubt her room was full to over¬ 
flowing, and might have taken a prem¬ 
ium as an autograph room, so many 
of her friends and neighbors were rep¬ 
resented there. She had already several 
varieties of Chrysanthemums which she 
thought would help fill up early. They 
did. Every window reflected a different 
variety of these beautiful showy blos¬ 
soms. One window contained a box of 
mammoth dark red variegated with 
gold; another large, golden, curved- 
petaled, fragrant blossoms; another 
masses of snowy white bloom, and still 
another a wealth of golden clusters, 
while boxes of star-pointed white, old 
rose, pink and yellow were banked at 
each end of the room. These made the 
room gorgeously gay until nearly Christ¬ 
mas time. Ixmg before they were gone 
the other plants began to crowd and 
fairly clamor for room and sunshine, 
until her husband declared that they 
would have to take in the porch by an¬ 
other year. Seven varieties of Begonia 
found room on a table at the back of the 
room, between the doorways, i-eceiving 
almost too much sun there, while a 
spotted-leaved one over six feet tall, 
filled the corner niche by the sitting- 
room doorway. Giant red and pink cac¬ 
tus flanked the Begonia table at each 
end, which will be transformed into 
things of beauty toward Spring. 
A florist told her that if she would fill 
some long narrow boxes with sand and 
set her plant pots down into the sand 
the plants would grow much better, as 
the suu would not burn the roots, and 
the earth would hold the moisture. So 
after moving the Chrysanthemums she 
put in her window boxes, resting on 
stool-like frames, and planted her pots 
of geraniums, pinks, double Petunias, 
heliotrope, Mahernia, etc. The Christ¬ 
mas and lobster cactus, which were full 
3»14 Hoy’s Night 
Shirt, 
e to 10 years. 
38:i2 Hoy’s Outing 
Shirt, 
8 to 50 years. 
of buds, she suspended before the win¬ 
dows, by screwing large screw eyes into 
the ceiling, and making suspending 
wires of telephone wire bent at each 
end. Small brackets at the side of the 
windows held small pots of smilax. 
Fuchsia, double nasturtium and pink Ox- 
alis; the white Oxalis being so large as 
to require a small round table. Three 
varieties of Gloxinias in one large pot, 
which at first could find a place any¬ 
where soon required another round 
table, but make a beautiful show of vel¬ 
vety leaves and buds now. The calla 
also begins to call for room and water. 
She made the common mistake of try¬ 
ing to force the Spring bloomers, conse¬ 
quently two large Hydrangeas turned 
yellow, and were shedding their leaves 
and sprouting anew when they should 
begin to bud. 'They should have gone 
into the cellar in the Fall for a while as 
usual. One of the contributions, a five- 
foot fig tree, met with the same conse¬ 
quences. The century plants went into 
the cellar to begin with, and she begins 
to think a gift fern-ball should have 
been put away until toward Spring in¬ 
stead of trying to start it at once. Many 
busy but pleasant hours has this farm¬ 
er’s wife spent in her new plant room 
with her bird and flowers. She has dis¬ 
covered that her husband’s fly-killer, 
bought last Summer, is just the thing 
for spraying her plants. She treats them 
not only to clear water baths, but with 
tobacco water, and smokes them w 
tobacco to destroy lice and white flies. 
'I'he whole family find it a delightful 
sewing and reading room both in Sum¬ 
mer and Winter and consider it worth 
all it cost aside from the plants, which 
give much pleasure, alice e. pinney. 
Rural Recipes 
stewed Figs.—Use the California figs 
and stew or steam them same as prunes, 
but without soaking, until tender; drain 
them from the water in which they are 
cooked, using it for making a syrup, 
flavor with a little stick cinnamon. The 
imported figs may be used, but must be 
thoroughly washed in warm water. 
Chicken Sautd.—Cut a small spring 
chicken into four pieces and place on ice 
to get very cold, or dip quickly into ice 
water. Season with salt and pepper and 
cover well with flour. Put enough fat, 
vegetable oil is best, in a frying pan 
nearly to cover the pieces of chicken, 
fry each piece a rich brown on all sides; 
when done, place on a hot dish. When 
all are fried, make a cream sauce with 
two tablespoonfuls of the fat in the pan, 
two level tablespoonfuls of flour, a half 
pint of milk and salt and pepper to taste. 
Pour this over the chicken and sprinkle 
a little finely minced parsley over it. 
Scallop of Corned Beef.—When fresh 
vegetables are plenty it is economical to 
have a meat dish of some left over. Put 
one pint of milk in double boiler, add a 
cupful of celery cut in dice, and three 
small onions. Cover closely, heat to 
boiling point. Cream together four level 
tablespoonfuls butter; the same of flour; 
stir into the hot milk, first removing the 
onion and celery. Stir and cool until 
sauce is smooth and rather thick (about 
1.5 minutes). Then add two cupfuls of 
corned beef cut in cubes. Pour the whole 
iu a buttered baking dish. Cover with 
fine bread crumbs, moisten well with 
melted butter. Bake in oven until 
crumbs are brown. 
Panned Tomatoes.—These are excel¬ 
lent served with roast meats. Put in a 
pan with two ounces of butter six firm 
tomatoes that have been cut and halved. 
Cook slowly on the top of the range for 
10 minutes, then brown quickly in the 
oven. Remove the tomatoes to a hot 
platter, and make a sauce by adding to 
the browned butter two tablespoonfuls 
of flour, and after it is rubbed smooth 
one pint of milk. Stir until boiling. 
Season well with salt and pepper and 
pour over the tomatoes. Garnish with 
parsley and points of toast. 
Rhubarb Jelly With Apples.—If you 
are fortunate enough to have some good 
cooking apples left by the time rhubarb 
is well grown this is a good recipe to 
use: iSkin and cut into bits five pounds 
of rhubarb. Add to it three pounds of 
cooking apples peeled and quartered, the 
juice of six lemons, and the grated peel 
of one, and two pints of water. Stew 
them together gently until they are a 
pulp, then strain through a cheesecloth 
bag. P''or each pint of juice use a pound 
of granulated sugar, let it boil, skim 
carefully, and when it will “jell” when 
dropped on a saucer take it oft’. Pour 
into glasses and cover. 
Rice with Strawberry Sauce.—Put four 
cupfuls of milk in a double boiler, and 
when boiling hot pour in three-fourths 
of a cupful of rice, one tablespoonful of 
butter, one scant teaspoonful of salt, 
three tablespoonfuls of sugar, and cook 
one hour. For the dressing, use one 
cupful of powdered sugar, one table¬ 
spoonful of butter, beat to a cream, one 
large cupful of fresh ripe strawberries, 
mashed through a sieve, add to sugar 
and cream, and lastly stir in the well- 
beaten white of an egg. In serving pour 
the rice hot or cold on a platter, then 
pour the strawberry around it. 
“Never Fail” Sponge Cake can be both 
made and baked in 35 minutes: A good 
sponge should be yellow as gold, of vel¬ 
vety softness and tender as a marsh¬ 
mallow. If the rule here given is strict¬ 
ly followed, such a cake will be the sure 
result: Separate the whites and yolks 
of four eggs. Beat the whites until stiff 
enough to remain in bowl if it is in¬ 
verted, then beat into them one-half cup 
of sugar, which must be fine granulated 
(powdered sugar makes tough cake and 
proper beating does away entirely with 
the grains). Beat the yolks, add to them 
one-half cupful of sugar, beating for 
five minutes by the clock—this latter 
being important, as the delicate texture 
of the cake depends upon it; add to the 
yolks the grated rind and juice of one 
lemon. Now beat well together the 
yolks and white. At this stage beating 
is in order, but must be absolutely 
avoided after adding the flour, of which 
take one cupful. The mixture should 
now look like a puff ball, and the flour 
i.s to be tossed or stirred into it with a 
light turn of the wooden spoon. Stir¬ 
ring is quite different from beating. The 
cupful of sugar must be generous, the 
flour scanty. Bake for 25 minutes in a 
moderate oven. Just before putting in 
the oven sprinkle on top through a sif¬ 
ter about a tablespoonful of granulated 
sugar. This gives the “crackly” top 
crust so desirable. 
thh“I900TAMILY 
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Greatest Invention of the Age. 
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THE “1900” BALL-BEARING 
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payment of any kind, freight paid, on 30 days 
trial. The 1900 Hall-Hearing Washer is unques¬ 
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It is simplicity itself. Tliere are no wheels, paddles, 
rockers, cranks, or complicated machinery. It re¬ 
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No more stooping,ruhhing,boiling of clothes. 1 lot 
water and soap all that is needed. It will wash large 
quantities of tUotbes (no matter how soiled) 
l.erfeetly clean in minutes. Impossible to 
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the Savannah Vaclit Club says: 
" It is a ivonJer. Our ivashiuf; is Tcrv large amt 
“ have always had tivo women on Monday and one 
"on Tuesday. Our cook and the yard hoy wnw «lo 
" Ihe washing in 4 hours much heller than before." 
Newman, Ills., July 5, 1900. 
1 can testify tliat the IStOO is the best wastier and 
the easiest niimiiig macliine. It will absolutely 
<'lean the clothes, cuffs, :ind hottomsof ladies white 
skirts belter than can be done by lumd. Tlie wash¬ 
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iiy hand, can easily be done in 3 hours. H. A. 
SKINNKK. 
Kensee, Ky.. Marcti 21, 1900. 
I did a double washing for myself yesterday and 
made t35 cts. from iny boarders, besides all my cook 
ing, milking :md housework. It takesless.soap with 
your machine than in the old way. I have no need 
of the washboard any more Mrs.L. A.H A KTON. 
CInai.aska, Wis.,Jan.4, 1901. 
We are a family of 5 :ind ;is I had :i 3 weeks wash 
it was :in immense one. 1 lad it all out in 3 hours and 
never had nicer looking clotlies. I did not even put 
my hands into the water. 1 cannot loo strongly 
recommend lhe“19tX)” w:isher. XIrs.J.Nl. Wl (.SON 
Writ© at unce for eatalogue ami full 
particulars to 
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143 J State Street, Binghamton, N. Y. 
A Damiiig Machine. 
This is the only successful darning 
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