i89o 
9o3 
TRANSFORMING THE PIGS INTO 
HOUSEHOLD SUPPLIES. 
T HERE are few tasks peculiar to farm 
life which are more dreaded by the 
housewife thau the care of lard and the 
other by products of pork, and it is well to 
have the pantry well stocked with sub¬ 
stantial food before the day for slaughter¬ 
ing, as one will not feel like doing much 
cooking while “up to one’s eyes” in grease. 
Where a butcher is employed, he usually 
removes the fat from the inwards,but if this 
task is to fall to the lot of an inexperienced 
person, she had better assist some neighbor 
during her infliction of this work, for no 
amount of verbal instruction will teach one 
so well as an hour or two of practice. I do 
not think it pays to spend too much time 
in trying to secure every scrap of fat, for 
fowls will make economical use of all that 
is left. 
Throw the fat into a pail of water as fast 
as it is removed, and when two quarts 
have accumulated, wash it to remove the 
blood, put into an iron kettle with a tea¬ 
cupful of water, and set it on the stove. 
Many persons soak the fat over night, but 
as the only object is to remove the blood, it 
is certainly unnecessary. All pieces of fat 
which are not clean should be discarded, 
btir the fat in the kettle, adding more as it 
collects till the kettle is nearly full. Let 
it cook until the scraps are a light brown, 
the color of a well cooked fried cake. Dip 
out the clear lard with an iron or earthen 
vessel into a second kettle to settle and 
cool a little. After half an hour, strain it 
through fine cheese-cloth into pressed milk 
pans. Put the scraps into a lard bag made 
from strong goods (I use linen toweling) 
and press with lard squeezers. Mine are 
made from inch board. The two pieces are 
about two feet long, and three inches 
across at the bottom. The handle ends are 
worked down to convenient size for the 
hands. The broad ends are hinged together 
with a leather band. 
Fat whiuh is very hot should never be 
put into tin vessels, as it will melt the 
solder, a fact which most young house¬ 
keepers learn by experience, 
The lard extracted by the squeezers 
should be allowed to settle thoroughly. It 
is sometimes discolored too much to be 
mixed with the bulk of the lard. The 
scraps and the dregs left after draining 
the lard should go into the soap fat, unless 
needed for fowls. The leaf lard and the 
pieces of fat meat unsuitable for picking 
may be rendered together. The meat 
should be skinned carefully and the rinds 
roasted in the ovtn in a dripper by them¬ 
selves, as they snap most disagreeably. 
The fat must be cut into small pieces and 
treated like the other fat except that it 
needs no washing. 
The hearts and tongues should be washed 
through many waters and boiled until very 
tender in salted water. In this family they 
are pickled in clear vinegar and are much 
relished for lunches. Many persons use 
them in mince meat, but I regard the hearts 
as too dry and the tongues its too delicious 
for that purpose. The chops are not liked 
in our household and they are usually put 
into the lard kettles, The upper parts of 
the heads are cleaned carefully and boiled 
until the meat will drop to pieces In re¬ 
moving the meat from the bones great care 
must be taken that no small bones are 
left. The meat should be chopped very 
fine, seasoned with salt and pepper, and 
packed in bar cake pans. Put a second pan 
on and add some convenient weight so that 
the meat will be firmly moulded when 
cold. Lay the bars of meat in a jar aud 
cover with vinegar. It will keep for weeks 
aud will prove a desirable store for emer¬ 
gencies. 
The sausage meat should be cut into 
strips, care being taken not to use too much 
fat. The following rule is perhaps as good as 
auy for seasoning the meat, and if the chop¬ 
ping is done at a butcher’s the seasoning 
should be sent with the meat, when It will 
be mixed with it while it is being chopped. 
To each 40 pounce of meat use 12 ounces of 
gUyntitfing. 
Please mention The R. N.-Y. to our adver¬ 
tisers. 
When Baby was sick, we save her Castorla, 
When she was a Child, she cried for Castorla, 
When she btcamc Miss, she clung to Castorla, 
When she had Children, she cnv« them Castona. 
THE RURAL NEW-YORKER. 
salt, two ounces of sage pulverized, two 
ounces of black pepper and two ounces of 
ground ginger. If it is desirable to keep 
the sausages for a long time, do not put in 
a piece which is in the least bloody, and 
charge the butcher to use no water in cut¬ 
ting. Pack the meat in pans or jars and 
cover half an inch or more deep with lard, 
wtrmed just enough to spread nicely. 
Sausage may be kept for months with 
the following treatment: Fry the slices 
until they are about half done, then leave 
them to cool. The .next day cover the 
bottom of a jar with half an inch or more 
of lard. Pack the pieces of sausage closely, 
leaving half an inch of space between the 
meat and the sides of the jar. Have some 
lard melted just enough to run, and keep 
the sides filled with it as you build up the 
meat in the center. When the jar is filled 
to within two inches of the top cover the 
whole with lard. Lay a plate on top with 
a weight on that. When cold remove 
weight and plate and again pour on 
enough lard to cover the meat perfectly 
and set it in a dry place. When the slices 
are removed for use, be sure to return 
enough lard to keep that which is left se¬ 
curely covered. s. A. little. 
BAGS, USEFUL AND ORNAMENTAL. 
II. 
EAUT1FUL receptacles for combings 
are made of polished ox horns, with 
a bag four inches deep, made of velvet, 
plush or silk, fastened to the large end of 
the horn and suspended by a ribbon connect¬ 
ing with the small end, or near to it. Bows 
of many loops should conceal the fastening 
of the ribbon used to hang it up by. 
Twine bags are a useful adjunct of the 
sewing room, nursery and pantry. Make 
a small bag of strips of plcot edged ribbon, 
the edge forming a neat finish at the 
joining. Gather the ribbons at some dis¬ 
tance from the lower edge, leaving a small 
opening through which the twine is to be 
drawn when required. The lower ends of 
the ribbon are pointed and decorated with 
gilt pendants. At the top they are fringed, 
shirred on a ribbon two inches below, and 
suspended by these ribbons tied in a full 
bow from which depend long loops, to 
which are attached a pair of scissors. 
Chamois leather is a material combining 
beauty aud durability in a marked degree, 
aud well adapted for making button bags, 
tobacco bags, etc. Painting or pen and 
ink decorations are usually employed in 
ornamenting them. Two oblong sections, 
cut to form fringe at one end and pinked 
at the opposite one, lined with a dull, old 
blue satin (slashes cut near the top aud a 
cord inserted harmonizing with the lining), 
make a haudsome tobacco pouch. A mono¬ 
gram, or some design illustrative of a 
smoker’s belongings, are ofteuest used. 
Button bags are made very similarly, and 
instead of being decorated by painting, 
fancy buttons are sewed on to them in 
irregular shape. 
Of bags used as shopping and work bags 
there are almost countless shapes, but the 
one oftenest used is the common oblong; 
and those made of plush, velvet or one of 
the many kinds of silk or satin, lined with 
a similar or contrasting color, aud merely 
decorated with the ribbon or cord used in 
trimming aud to suspend them by, are now 
considered to be in bttttr taste for shop¬ 
ping bags than those profusely or gaily 
decorated. 
But as an adjunct to a beautifully fur¬ 
nished room no decoration is too lavish, if 
a harmonious combination Is secured. Au 
elegant bag was recently seen made of 
Havana brown ottoman silk, lined with 
dull old gold India silk The lower half 
of the bag was overlaid with small brass 
rings covered with silk and joined together, 
the rings shading from light old gold at the 
center of the bag to brown at the sides A 
row of tassels depended from the lower row 
of ring-, matchiug them iu shade. Auother 
handsome one was made of old blue plush, 
shirred upon thick silk cords which were 
tied in loops and finished with tassels. 
Detached cord loops aud tassels made a 
most effective decoration for the lower 
edge of the bag. Au odd-shaped bag was 
made of Nile-green p ush and pongee silk. 
An oblong piece of plush eight inches by 
sixteen was lined with silk interlined with 
crinoline ; to its side edges were sewed 
gathered puffs of pongee; to the top of these 
parts was joined au oblong section of pongee 
which was turned iu deeply at the top and 
finished to form a casing, through which 
ribbons were drawn, to c!o e the bag; 
worsted pompoms were at tached to the cen¬ 
ter of each ribbon, aud also across the lower 
edge of the plush. 
Silk bolting cloth is sometimes painted 
and applied to the lower half of bags over 
the silk, the joining being covered by fancy 
stitching or narrow ribbon. This orna¬ 
mentation is delicate and sometimes very 
beautiful. 
Opera bags are sometimes made in the 
familiar oblong shape, but are decidedly 
prettier when a piece of stiff cardboard in 
shape like the large end of the glasses, is 
covered and used as the bottom of the bag. 
A handsome bag, intended as a receptacle 
for photographs was fashioned out of olive 
green satin sash ribbon. One end was 
turned up eight inches on the outside and 
then the edges stitched together to form a 
pocket, while the other end was passed 
through a large ivory ring aud brought 
down to form a lap to the pocket, being 
finished with a pointed outline and a bow 
of pink ribbon. A narrow ribbon matching 
the shade of the bow was used to bind the 
top of the pocket, which was trimmed 
across the bottom with a deep fringe of 
silk in the same shade. The lap was re 
tained in place by invisible stitches at the 
back just below the ring. The pocket 
might be decorated with either painting or 
embroidery. 
When winter clothing is being put away 
for the summer, one is often at a loss for 
suitable receptacles in which it will be not 
only secure but kept from wrinkles. For 
many things I have found bags made 
after the following style to answer a good 
purpose. According to the use you wish 
to put it to, make a suitable sized bag of 
strong unbleached cotton cloth. Six inches 
from the top, sew to the inside an inch 
wide strip of cloth; on this sew buttons or 
else use safety pins by which to suspend 
the garment. The shirring string at the 
top should be very tight and secure, and 
the whole hung away from danger of being 
crowded. Bags or covers should also be 
made for all mattresses and securely tied 
at the top by four sets of tapes. 
KATHERINE B. J. 
A FEW WORDS ABOUT MOPPING. 
HE first essential is to have a good 
mop; old underwear makes one of 
the best materials for this use; old stock¬ 
ings answer very well. Soft water is the 
best to wash a floor with, and hard soap 
enough should be used to make good suds 
The secret of makiug a floor look well is in 
rinsing it well with clear water. Man> 
who use their strength lavishly fail to 
make the floor look clean through lack of 
this careful rinsing. The careful worker 
sees that the mop does not come in contact 
with t ie base-boards sufficiently to soil 
them. 
After being mopped the floor ought to 
become dry before people walk over it, as 
tracks spoil the looks of it. Some mop the 
kitchen after the children have gone to 
bed, iu order that the floor may have time 
to become dry before it is used. This is 
desirable only where the floor is painted, 
as it takes an unpainted floor so long to get 
dry that the room would be liable to un¬ 
pleasant dampuess in the morning unless a 
fire were kept up until a late hour. Noth 
ing adds more to the attractiveness of a 
kitchen or to the reputation of the house¬ 
keeper than a tidily kept floor ; and it is a 
good investment of labor to take pains 
with it. AUNT RACHEL. 
A Note for YTjung Cooks —Whenever 
eggs are to be added to puddings or to 
any hot liquid, they will not be so likely 
to curdle if several spoonfuls of the hot 
stuff are first added to them and well 
stirred (one spoonful at a time). Then they 
should be stirred at once into the liquid. 
This is quite worth noting by our younger 
cooks. 
To Save Buckwheat Cakes Left from 
Breakfast. —Put them back into the left 
over batter, and pour over them the amount 
of water you would usually stir into the 
batter later. Stir it and mash with the 
spoon occasionally before mixing for the 
night. Do this every day, and there will be 
no waste, unless they are burned, in which 
case they are, of course, not nice to use. 
C. B. D. 
Sweet Apples for Mixce Pies —We 
had no sour apples and but very few hard, 
guarly sweet ones. These we experimented 
with by coring and taking out the worm- 
eaten spots, leaving the skin on and chop 
ping fine. By using the regulation season¬ 
ing, raisins aud such other small fruits as 
we happened to have, with the addition of 
vinegar or boiled cider, we have as nice a 
jar of mince meat as we ever had. c. R. D. 
PijsrdlattMUjgi gyfluettiding. 
In writing to advertisers please always 
mention The Rural New-Yorker. 
Boils and Pimples 
Are nature’s efforts to eliminate poison from 
the blood. This result may be accomplished 
much more effectually, as well as agreeably, 
through the proper excretory channels, by 
the use of Ayer’s Sarsaparilla. 
“ For several years I was troubled with 
boils and carbuncles. In casting about for a 
remedy, it occurred to me that Ayer’s Sarsa¬ 
parilla had been used in my father’s family, 
with excellent success, aud I thought that 
what was good for the father would also be 
good for the son. Three or four bottles of 
this medicine entirely cured me, and I have 
not since —in more than two years —had a 
boil, pimple, or any other eruptive trouble. 
I can conscientiously speak in the highest 
terms of Ayer's Sarsaparilla, and many 
years’ experience in the drug business en¬ 
ables me to speak intelligently.” —C. M. 
Katfield, Farmland, Ind. 
Ayer’s Sarsaparilla 
PREPARED BY 
DR. J. C. AYER & CO., Lowell, Mass. 
Price $1; six bottles, $5. Worth $5 a bottle. 
Tuffs Pills 
enable the dyspeptic to eat whatever he 
wishes. They cause the food to assimilate 
and nourish the body, give appetite, and 
DEVELOP FLESH. 
Office, 39 & 41 Park Place, New York. 
USE BOILING WATER OR MILK. 
EPPS’S 
GRATEFUL-COMFORTING. 
COCOA 
SOLD IN LABELLED X LB. TINS. 
VICTORY AT LAST ! 
Self-threading Sewing Needles. 
The mind can use them. Invaluable for 
failing sight Finest m edles made. Mill- 
ward’s Gold Eyes do not cut tin- thread. 
Sample paper, l'e 3 for 25 c : 12 for "i5e. 
New England Novelty M’k'g Co., 
21 Portland St., Boston. Mass. 
X/X'X'X'X-yvC' y'-xx' 
To show you our handsome Household Maga¬ 
zine condwt&l by "Jenny June which is just 
wlia t von wan t, we will send it to you 
months 
for 20c. 
Each Number has SI pages, beautifully illus¬ 
trated and contains FASHIOSS, IIOT'SE- 
lIOLl> WORK, COOKING, RE¬ 
CEIPTS, ART INSTRUCTIONS 
CORRESPONDENCE, IN' T H E\ 
,KITCHEN', POETRY, EMBOID-l 
ERY, STORIES, FANCY AVORK.f 
,ETC. Every number complete. 
.The Home Maker, ) Salarlna Palrll 
^>2 Onion Souare, < salaries Pam* 
New York ( 
To 
--. .w Agents. 1 
«J«g‘*ec.SeW\foy 
San V*nt 
HKNDS 
T 1 RB 
AYT9 
KONBY 
we osnte 
AMERICAN 
P*t. Kij 15. *58 
CORN HUSKER. V«y 
liberal discounts t» the trade. Write for special price*. 
Single Pei i* cents In stamps. Manufactured by 
KAUFMAN BROS , III. 
General Advertising Rates of 
THE RURAL NEW-YORKER 
TIMES BUILDING, NEW YORK. 
The following rates are invariable. All are there 
fore respectfully informed that any correspondence 
with a view to obtaining different terms will prow 
futile. 
Ordinary Advertisements, per agate line (this 
sized type, 14 lines to the Inch)..30cents 
One thousand lines or more,within one year 
from date of first insertion, per agate line, 2i * 
Yearly orders occupying 10 or more lines 
agate space.25 * 
Preferred positions.25 per cent, extn 
Reading Notices, ending with “ Adv .,” per 
line, minion leaded...25 cent 
Terms of Subscription. 
The subscription price of the Rural New- Yorker U 
Single copy, per year.$2.00 
“ “ Six months. 1.19 
Great Britain. Ireland, Australia and 
Germany, per year, post-paid. $3.04 (12s. 8d.) 
France. 3.04 (16V* fr.) 
French Colwtdes. 4.08129}$ fr.) 
Agents wHl be supplied with canvassing outfit o* 
application. , 
knwral i* 'Us Pcml<rfilc* at New York City, S. Y. 
ue km sd-siasa stall maw sc. 
