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What do you think about the economy 
of the woman who got enough grease 
from skimming her dishwater to make 
soap ? Would it not have been better 
for her family’s health (and made better 
soap) if she had saved the grease before 
it went into the frying pan ? 
* 
In a recent case where a woman had 
a man arrested for making uncompli¬ 
mentary remarks about the height to 
which she lifted her skirts on a rainy 
day, the judge fined him $25, and de¬ 
livered this opinion : “ A woman is jus¬ 
tified in lifting her skirts as much as 
she thinks necessary on a muddy day. 
If a man objects to the exposure, he 
should go to court and get a summons, 
but not express his opinion to the 
woman's damage about her reputation.” 
It will take a good many such cases to 
teach a certain class of men that a 
woman’s dress and her manner of wear¬ 
ing it, are her own business, so long as 
she doesn’t interfere with any one’s 
rights. 
* 
Miis. Roreb says that she has nothing 
in her kitchen that will break if dropped. 
She thinks that this prevents a great 
deal of wear on the nerves. The worry 
of housekeeping could be greatly re¬ 
duced if we arranged everything, and 
chose our furnishings with that purpose 
in view. Let us not have anything 
around that is too fine to use, and let us 
unfasten the affections that are twined 
’round some household god. If a pretty 
bit of china come to an untimely end, 
do not mourn, but take into your heart 
the careless child who broke it, and let 
your gentleness be shown to something 
that has feelings. There are women 
who will wash their own china, and 
leave their children to the care of hire¬ 
lings. They who have no fine china and 
can't afford servants, may make a slightly 
different mistake; but the avei*age 
woman is a slave to self-imposed tasks, 
while she is half-indifferent to the duties 
which God has imposed on her, to the 
discharge of which both time and eter¬ 
nity must testify. 
HOW TO CAN VEGETABLES. 
A NUMBER OF NOTES. 
On page 256, F. H. P. made the follow¬ 
ing note : 
It will be a great boon to the health and well¬ 
being of my family, also to the lessening of our 
store bill, if I can learn some practical way of 
canning asparagus, peas, string beans and corn. 
We have an overabundance of all of the above in 
the growing season, and have tried various 
recipes in reputable cook books without success. 
I appreciate the fact that the canning of these 
articles, as done in a business way, is a science 
not generally understood. Yet, among all the 
intelligent subscribers to The R. N.-Y., it seems 
as though some one could put us on the right 
road. 
Later, F. H. P. gives this account of 
his method of canning tomatoes, and 
other readers of The R. N.-Y. have con¬ 
tributed the other notes : 
How to Can Tomatoes. 
Tomatoes should be canned in August, 
when the fruit is in the best condition. 
It is highly important that the fruit 
should be perfectly sound and not too 
ripe ; for a single spot of decay will con¬ 
tain a sufficient number of ferment 
germs to spoil the entire mass. This is 
the most reliable method : 
Have a large kettle of rapidly boiling 
water on the stove. Wipe the tomatoes, 
fill a wire basket with them, and plunge 
it into the boiling water until the skins 
begin to crack. Then plunge into cold 
water and remove the skins and the hard 
part under the stems. Slice them and 
let them boil quickly until perfectly 
soft, but not enough to evaporate all 
the liquid. Then season as for the table. 
To every quart, allow one teaspoonful of 
salt, one saltspoonful of pepper and one- 
half cupful of sugar if desired ; if not, 
the sugar may be omitted. Cook five 
minutes longer, then fill the jars almost 
full. 
Have ready some butter melted, strain¬ 
ed and boiling hot, in the proportion of 
one tablespoonful to every jar. Fill to 
the brim with the hot butter, and seal at 
once. Wrap the jars in paper, and keep 
in a dark place. If these directions are 
carefully followed, your tomatoes will 
keep nicely, and when opened, will be 
almost as nice as the fresh vegetable. 
F. II. p. 
Corn, Peas and Beans. 
I send “ our way,” which is reliable 
and excellent for peas and corn. Other 
vegetables we have not tried, but the 
same methods would, undoubtedly, prove 
equally successful with them. Fill the 
common glass cans with green shelled 
peas, screw on the covers tight, place 
them in a kettle of cold water, and boil 
three hours. Can corn the same way, 
except to slice off the corn as for the 
table, and press it in the cans well ; then 
screw on the covers and boil three hours. 
To use, warm up the contents and sea- 
covers and screw them down to the last 
notch possible. Put them in a wash 
boiler, and cover with cold water. They 
must not touch each other, for they will 
break. They will bob around in the 
water, and it’s almost impossible to keep 
them apart.” 
I made her a frame of squares that 
would just fit into the boiler. A can is 
set in each square. It is rather a slat 
box, as it has a bottom to it to keep the 
cans from touching the bottom of the 
boiler. Bring the water to a boil, and 
boil briskly five to six hours. Remove 
from the fire, and while still very hot, 
tighten the covers all they will stand. 
Keep in a dark cool place. c. e. c. 
Let F. II. P. prepare his peas and 
beans as for cooking. Fill the jars as 
full as possible, then fill with cold water; 
put on the rubbers and put the wire over 
the tops. Now put as many as possible 
in a boiler with hay or straw between 
them so as to keep them from coming in 
contact with each other. Fill with cold 
water nearly to the top of the jars. Boil 
for 3% hours, remove and tighten. Corn 
is treated in the same way, except that 
no water should be put into the jars. 
When taken from the boiler, be sure not 
PROGRESS IN THE CHICKEN-YARD. Fig. 110. 
The Duck: “ At last, girls, here it is, the new woman—bloomers and all.”—Harper’s Bazar. 
son for the table. These will be better 
than store stuff, and equal to fresh- 
picked vegetables. H. w. h. 
Peas, sweet corn and string beans can 
be canned in the following way, if used 
when just right for table use: Use one- 
quart or two-quart cans. Shave the corn 
from the cob, and with a small, wooden 
masher, crowd the cans as full as possi¬ 
ble without breaking them. When full, 
put two tablespoonfuls of cold water in 
each can, put on the tops, but don't screw 
them tight, only enough to keep them 
in place. Put an old towel in the bottom 
of the wash boiler, place the cans in, and 
if there are not enough to fill the boiler, 
put in cloths so the cans will stand 
straight up and down. Put in cold water 
till it comes half way up the cans. 
Set on a slow fire at first, till the cans 
begin to sweat, then increase the heat, 
and let boil till the water inside of the 
cans begins to boil. Boil 10 minutes 
longer, take from the stove, finish filling 
the cans full of boiling water, seal tight, 
wrap in paper, put in a cold room, and 
they will keep till the next summer. As¬ 
paragus I have never canned, but think 
that it could be done by cutting in small 
pieces first. J. s. 
My wife can can corn so that we con¬ 
sider it fully as good as corn from the. 
field. She says, “ First, be sure that it 
is not too old, but just at its best 
when it will shave off easily. Use corn 
fresh from the field. Shave very fine. 
Pack in new glass cans with new rub¬ 
bers, as closely as possible. Put on the 
to remove the covers ; if you do, they 
will not keep. We have never lost a 
single can put up in this way. I find 
them much better than those we get at 
the stores. f. h. j. 
I use glass jars, cut the corn from the 
cob, put in the jars a little at a time, 
and press in with a round stick made 
for this purpose. Add more corn, and 
press until the jar is full ; wipe off the 
can, put on a new rubber, then put on 
the cover, and seal tight. I have the 
boiler ready, or if only a few cans are 
prepared at once, a large kettle will do ; 
put straw in the bottom of the boiler to 
prevent the cans breaking, put in the 
cans, fill the boiler with cold water up 
to the rims of the cans. Something must 
be put around them to keep them solid ; 
put on the boiler cover, boil three hours, 
and more if possible. When partly cool, 
I remove from the boiler and try to 
tighten covers, but on no account loosen 
them. When needed for use, I open a 
can, put the corn in a kettle, season to 
suit, let cook a few minutes, and I think 
any one will be pleased with the result. 
Peas are canned the same. Beans are 
prepared the same as for cooking, put in 
cans and cooked the same as corn. If 
cans and rubbers are perfect, I think 
any one will be successful, mbs. r. l. d. 
Louis Lombard : “ Court with your 
eyes open ; after the wedding, it is worse 
than useless to have eyes. You cannot 
look too carefully before, or overlook too 
persistently after.” 
TRAINING A CHILD. 
W HEN does the training of a child 
begin ? Dr. Holmes answers, 
“ One hundred years before its birth.” 
Most agree as to the wisdom of his reply, 
at the same time believing that heredity 
often means less than many suppose, 
since an individual life is given to 
every one; and God is just, as well 
as merciful, says Elizabeth Lord Con- 
dit in the Home Magazine. The thought¬ 
ful woman does not wait until the 
birth of her child to consider this mat¬ 
ter. It influences her choice in mar¬ 
riage and her habits of life afterward. 
She endeavors to secure through her¬ 
self what she most desires in her child, 
the best of physical, mental and spiritual 
health. As far as possible, she makes 
her work, her reading, her recreations 
and social duties subservient to this. 
Knowing that a sound mind is closely 
related to a sound body, she pays careful 
attention to the matter of healthfu. 
dressing, nourishing foods and physical 
exercises. 
The nearer the expectant mother and 
the mother and child live to Nature’s 
heart, the better for present and future 
good. A lady replied to a friend who 
commented on her daughter’s sunny, 
helpful and strong character : “She 
should possess great capabilities of hap¬ 
piness and usefulness. I lived the year 
before her birth among the mountains, 
and spent my time in the woods with the 
birds and other shy folk. I studied the 
flowers and learned a little of woodcraft. 
I followed the little brooks through 
bright and shady places. I was filled 
with the beauty and wonder of the days 
and nights. God talked to me. It was a 
happy, blessed time. It should live in 
my daughter, and I think it has.” Its 
effect was manifest in the second genera¬ 
tion. 
It is well to consider ante-natal forma¬ 
tion of habits through unconscious as 
well as conscious agency. Mrs. Prentiss 
says something to this effect in “ Step- 
Sisyphus 
was the anci¬ 
ent hero con¬ 
demned by the 
gods to push a big 
boulder up-hill 
forever, lest it should 
roll down and crush 
him. When the myth-mak¬ 
ers got up that story they 
must have been thinking of 
dyspepsia; for there is certainly no other 
trouble on earth that keeps you so ever¬ 
lastingly struggling against being crushed 
into utter despair. Anything that cures 
dyspepsia lifts about half the weight of 
misery that crushes mankind, — and wo¬ 
mankind. 
The trouble with most of the so-called 
dyspepsia - cures, is that they don’t cure. 
They give only temporary relief. Indiges¬ 
tion usually extends all through the diges¬ 
tive tract, from the stomach clear down to 
the large intestine ; the liver too is frequent¬ 
ly involved in the trouble being torpid and 
inactive. For a thorough, radical, per¬ 
manent cure you must have the whole di¬ 
gestive organism set right.—Not violently 
stirred up, but regulated. Doctor Pierce’s 
Pleasant Pellets will do it. They stimu¬ 
late the digestive juices of the stomach ; 
invigorate the liver and help it to actively 
secrete the bile ; and act gently on the 
bowels to promote a regular healthy move¬ 
ment. This means a complete and last¬ 
ing cure of digestive troubles. 
The “ Pellets ” are not a severe cathartic. 
They act on the bowels naturally and com¬ 
fortably though surely. The dose can be 
regulated to your needs, and when the 
“ Pellets” have done their work they can 
be discontinued. You don’t become a 
slave to their use, as with other pills. If 
the druggist suggest some griping pill that 
gives him more profit, think what will 
Profit you most . 
