190i. 
THE RURAL NEW-YORKER. 
827 
A Trek to the South. 
Part III. 
Lumbering was the business of the 
country through which we had passed 
for many miles—lots of sawmills; and 
at Conklingsville many factories for 
making things of wood. Then came a 
stretch of poor roads and farms, till we 
reached Broadalbin, when the country 
from there on grew lovely; such fine 
farms. At .Johnstown we saw the Bel¬ 
gian hares; at one place a lot of them; 
and here the farms went into market 
gardening. It was a beautiful sight to 
us, as we had never before seen any¬ 
thing of the kind on so large a scale. 
All small fruits and vegetables. Our 
enjoyment of the city, however, was 
spoiled by the trolleys and McKinley 
getting into a fight with another dog 
right under the horses’ feet, and we ran 
over them. McKinley got hurt and had 
to ride, and he first stood a “spell” on 
Fred’s toes, and then a “spell” on mine. 
At Johnstown they buy large quantities 
of ginseng and pay high prices, and lots 
of people make a living gathering it. 
They saw our large carriage and a man 
asked h''red if we were ginsengers. We 
had passed lots of it, and Fred said that 
it would dry nicely on top of our car¬ 
riage, and coming down hill he could tie 
strings of it to the carriage buttons. It 
sold at Cooperstown for $5 a pound, and 
if we could have taken care of what we 
passed that week it would have brought 
over $50. From there on to Fonda it 
was just one big hop field—miles of 
hops, with houses for curing the flow¬ 
ers and houses for the hands scattered 
through it; and we passed the hop-twine 
factory. Our road was a pike, beautiful¬ 
ly smooth, and we made good time on 
it, and found a nice, quiet hotel to put 
up at. Fonda is a great railroad center, 
and the next morning as we drove along 
by the Mohawk River, it was a sight to 
look across and see the wires and the 
trains. At Palatine we crossed the 
bridge to Canajoharie. That town was 
a wonder to me! All factories and 
breweries. 
In the afternoon we reached Cherry 
Valley (among the Dutch now). We 
pa.ssed many nice places, but they were 
all fenced in. We drove miles looking 
for a camping spot. At last I said to 
Fred: 
“Some folks own the earth and put a 
sti'ong wire fence around it.” 
He laughed and said it looked that 
way. But very soon then we came to a 
nice place, the horses had a good stable, 
and the children from the house brought 
us a bowl of delicious strawberries, and 
were much interested in the oil stove 
and our preparations for supper. All 
the way on to Cooperstown it is really a 
beautiful country, and the farms are 
fine; Jersey and Holstein cattie, and the 
products, dairy, hops and hay. At Coop¬ 
erstown we left the level land behind us, 
it was now all hills. To reach the city 
we had to go up a long one. Fred did 
not like it, and asked a woman if there 
was not an easier road. She said there 
was not, and then added: “Well, if you 
go up, why you have to come down, you 
know.” We found the truth of what she 
said. I took Mary’s advice: “When you 
reach a bad hill, get Fi’ed out, and get 
out yourself; and if things go to pieces, 
why—let them!” 
We reached Milford that night, and 
all the next day we still traveled 
through a dairy country; such large 
stock farms! As we drov'e along by the 
Susquehanna River, we saw some beau¬ 
tiful pink locusts, and both of us spoke 
of the “Hawk.” Fred borrowed a spade 
and dug up a little tree, and when we 
reached Oneonta he mailed it to her. 
(It has grown over a foot this Summer.) 
Oneonta is a large, lovely town, and we 
went down the hills on one side to get 
MOTHERS.—Be sure to use“Mrs.Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
to it and up hills on the other side to 
get away from it. We had driven on a 
hill, under a tree, and then we climbed 
and went down hill and over a toll road 
—'the fourth one wc have gone on. Fred 
was mad, and thought it hard in a free 
country to tax people so. At five o’clock, 
when we reached Franklin, they said 
we were but seven miles from our dear 
Northfield friend; but somehow we took 
a wrong turn, and after driving through 
A wild country till about 11 o’clock, and 
rousing up two families to inquire the 
way, we put up for the night; and at 
four the next morning off we started. It 
was a lovely ride, and we reached Shady 
Lawn just as Will was milking. I 
asked him if he would take in some 
tramps, and he laughed and said yes, 
and brought me right to the house. 
Aunt Emmie was getting breakfast, and 
I went upstairs and had a wash and 
brush, and when I came back and sat 
down to that breakfast table and looked 
in the faces of my friends I tell you it 
felt good. We have traveled 272 miles 
between June 6 and June 21 with our 
team. 
Northfield is a suburb of Walton, and 
is largely owned by good old New Eng¬ 
land stock, whose ancestors emigrated 
there when Delaware County was a wil¬ 
derness, and cleared the land and built 
their homes. Walton is one of the ban¬ 
ner temperance towns in the State, and 
the way the men turned out two years 
ago in a blizzard to fight for “no 
license,” struggling through drifts and 
stinging cold, and almost impassable 
roads, shows what stuff they are made 
of; and it is not surprising that they 
have outstripped threefold in popula¬ 
tion the old, nearby license Oxford, with 
its two railroads and other superior ad¬ 
vantages. As Will says: 
“Drink seems to have a paralyzing ef¬ 
fect on most villages, especially where 
given an air of respectability by hotel 
use. Liquor selling does pay best (i. e., 
brings more money) to those who sell 
it, but not to the hundreds who drink 
it. When it comes down to selfishness, 
pure and simple, these dealers take the 
cake every time!” 
Shady Lawn is a dear old home, and 
a fair type of the best grade farms here. 
There are such a lot of springs on the 
farm. One runs right into the kitchen. 
I felt all the time as if it was a waste of 
water and must turn it off, but my, how 
Mother would enjoy it! The barns are 
so nice and well built and convenient, 
and a spring there, too—a fine place for 
the milk. 
We have had a truly good time, and 1 
would not have missed the trip for any¬ 
thing. We are getting our things fixe<l 
now so it will not be half the trouble to 
keep house; have lots of provisions for 
ourselves and horses, and all of us have 
had a nice rest. It has seemed good to 
be in a house once more and get cleaned 
and mended up. I cannot tell you what 
it has been to me to get among Chris¬ 
tians again, and have prayers and grace, 
and to sit at a nice clean home table. 
Will is going along with us for a half 
day. I am to ride with him and have a 
last chat and visit. k. e. w. 
Rural Recipes. 
Fruit Tapioca.—Add two cupfuls of 
water to half a cupful of tapioca, and let 
it come slowly to boiling point; cook 
gently until the tapioca is clear and 
soft. Stir in half a cupful of sugar and 
when dissolved a glass of currant, or a 
tart red jelly, and stir and cook until 
you have a clear jelly. Remove from 
the fire and pour into a mold wet with 
cold water to prevent sticking. Set 
where it will get thoroughly chilled. 
Any kind of ripe fruit may be used in¬ 
stead of the jelly. 
Scrapple.—The liver of a hog, cut in 
small pieces, the meat from the head 
and the scraps that will not grind up 
in sausage. Cook till all the bones will 
drop out readily, then remove to the 
chopping bowl and cut very fine. Sea¬ 
son w'ith salt and pepper to taste and 
add a tablespoonful of sweet marjoram 
and half a tablespoonful of sage. Re¬ 
turn to the stove, having strained the 
bquor in which the meat was boiled. 
'Ihe liquor should be sufficient to more 
than cover it. Take equal parts of 
cornmeal and buckwheat flour and stir 
in until it is a thick mush. Let it cook 
thoroughly, then put into shallow pans 
or dishes, and run lard over it, just as 
you do over sausage, to keep until used. 
Scalloped Apples.—Three cupfuls of 
bread crumbs, one quart of chopped ap¬ 
ples, one-fourth cup of butter, one-fourth 
cup of sugar, one-quarter teaspoonful of 
grated nutmeg, one-half lemon (grated 
rind and juice). Do not use hard, dry 
crumbs; a stale loaf from which the 
crusts have been cut is better. Melt the 
blitter and add to it the crumbs, stirring 
lightly with a fork. Butter a pudding 
dish, covering the bottom with some of 
the crumbs, and add half the apple. 
Make a mixture of sugar, spice and 
lemon juice and rind, divide into two 
quantities, and add one to the top of the 
apples, then repeat with crumbs, apples 
and spice, finishing with the remaining 
crumbs. It is weli to reseiwe one cup¬ 
ful of the crumbs for the top. Bake for 
40 minutes in a good oven, covering the 
dish the first 20 minutes to prevent 
the crumbs from browning too fast. 
Serve with foamy sauce. 
Cranberry Roly-Poly.—Sift two cup¬ 
fuls of flour, a rounded teaspoonful of 
baking powder and a half-teaspoonfui 
of salt. Cut into this one tablespoonful 
of butter and one of lard. Mix into a 
biscuit dough with three-fourths of a 
cupful of milk. Roll out half an inch 
thick and spread with a layer of two 
cupfuls of chopped cranberries, cover 
with half a cupful of granulated sugar, 
add a tiny rose geranium leaf, roll up, 
pinch the ends together, lay on a butter¬ 
ed plate and steam for 40 minutes, then 
piace in the oven for 10 minutes to dry 
off. Serve with maple sugar sauce. 
Pour a cupful of boiling water over a 
haif-cupful of maple sugar cut into shav¬ 
ings. Cook until the sugar is dissolved. 
Add one tablespoonful of cornstai’ch 
rubbed smooth with a tablespoonful of 
butter and boil eight minutes longer, 
stirring constantly. Serve veiy hot. 
BLOOD HISTORY 
Born in bone marrow—dies 
in the liver. This is the be¬ 
ginning and the end of the rich, 
red blood that keeps us all 
alive. Blood history makes a 
fascinating story. 
Scott’s Emulsion often plays 
a most important part in blood 
history. At the very beginning 
■—that is where its influence 
is greatest. 
Scott’s Emulsion is a blood 
food—a rich material for mak¬ 
ing new blood. Nothing better 
for bringing color to pale 
faces. 
We’ll send you a little to try, if you like. 
SCOTT & BOWNE, 409 Pearl street. New York. 
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. 
WHAT DO THE CHILDREN DRINK? 
Don ’t give them tea or coffee. Have you tried the 
new food drink called GHAIN-0? It Is delicious 
and nourishing and takes the place of coffee. The 
more Grain-O you give the children the more health 
you distribute through their systems. Graln-O Is 
made of i)uro grains, and when properly prepared 
tastes like the choice grailes of coffee but costs about 
'i as much. All grocers sell It. Wc. and 25c. 
STEEL RANGES 
Direct: from the /Vlalcers. 
Freight prepaid, privilege 
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Catalog and price list free. 
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8 WioMAN PLacE, DETROIT, MICH. 
KENMOREtl^T&^i! RANGES 
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30 days use if you are not satisfied 
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Send for FREE CATALOGUE 
44 styles and sixes steel ranges. Larfrest line 
cast ranges, cook and heating stoves in U.S. 
CONSUMERS C’G’E. & MFG. CO. 
232 So. llenplalneK St., ('Hlt'AliG, ILL. 
Two Rings Free! 
We will give these two .SOLID 
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at 10 tents each, and sends us the 
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HOWARD MFG. Co., 6 W ST,, PROVIDENCE, R I. 
■printed Stationery given away with Combination 
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Meat smoked in a few hours with 
KRAUSERS’ LIQUID EXTRACT OF SMOKE. 
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A Dictionary of £,nglish. Biography, Geography. 
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NEW EDITION. 25,000 
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