88 
THE RURAL NEW-YORKER 
February 4, 
[ Woman and Home j 
From Day to Day. 
AN EARLY RISER. 
Uncle Ezry Waters was a master hand to rise; 
Rirds ’nd still lie sleeping when he’d open up 
his eyes; 
Had th’ stock all fed before the slightest 
streak o’ dawn; 
Long before the sun was up he’d et his meal 
an’ gone; 
He’d come home for dinner while most folks 
was snoozin’ on. 
“Nothin’ gained by sleepin’,’’ Uncle Ezry used 
t’ say; 
’N hour ’fore the sunrise's wutli the rest of 
any day.” 
So he kep’ a risin’ leetle sooner right along; 
Going out. to labor with his lantern burnin’ 
strong; 
Coinin’ back to dinner ’fore the lark began 
his song. 
Gettin’ old and childish. Uncle Ezry, by and 
by, 
Couldn't stand to stay in bed and let the mo¬ 
ments fly; 
Used to clamber for his clothes 'long at one or 
two; 
Hustle out and milk (lie cows; rush the clior- 
in’ through ; 
Then he'd wait for sunup an’ he’d stew an’ 
stew an’ stew. 
Uncle Ezry’s gone away to a better clime; 
lie don't wait for sunup now; it stays up all 
the time. 
He was only sixty-five—killed himself, they 
said; 
Pined away for lack of sleep—crazy in his 
head. 
Ezry got to gittiu’ up before he went to bed. 
—Council Bluffs Nonpareil. 
* 
Bread slicers consist of a wooden frame, 
into which the loaf slips, having slots of 
varying width at the sides, so that the 
knife can he adjusted to cut any thickness 
of slice. Bacon slicers are made on the 
same principle. 
* 
Ribbon renovators sold in the depart¬ 
ment stores are flat tin spouts that fit 
into the spout of an ordinary tea kettle, 
causing the steam to come out in a broad 
jet. They raise the pile of creased velvet, 
or smooth out ribbon and chiffon very ef¬ 
fectually. 
* 
As a change in the baked beans prepare 
them in the usual way, omitting the pork, 
but adding half a cupful of chopped suet, 
two tablespoonfuls of molasses, two table¬ 
spoonfuls of kitchen bouquet, and a level 
teaspoonful of salt, and then bake in 
small individual bowls. 
* 
Royal toast will be found an excellent 
dish for breakfast or tea. Put bread 
toasted a delicate brown in a square shal¬ 
low pan; put a piece of butter the size 
of a walnut on each slice, and sprinkle 
with sugar. Arrange in layers, and pour 
over the whole enough milk or cream to 
half fill the pan. Cover closely and set 
in a slow oven until the liquid is all 
absorbed. 
* 
A recent query concerning the relative 
economy of using cane or beet sugar re¬ 
minds us that beet sugar, whatever its 
economic value may be, is not desirable 
in some cooking operations. We have 
never succeeded in hardening a fruit jelly 
made with beet sugar, and many exasper¬ 
ating cases of jelly that won’t “jell” are 
due to this cause. Marian Harland says 
that many years ago she was advised to 
use one-fifth more beet sugar than a recipe 
called for when cane sugar was used. 
* 
The lasting qualities of a rubber hot- 
water bottle are much increased by proper 
care. Usually the first leak comes at the 
neck of the bottle. This is largely the 
result of putting in the cold stopper, the 
neck of the bottle being heated by the 
water, and then screwing it too tight. 
Unequal expansion results, which in time 
loosens the rubber where it joins the 
metal. Pour some of the hot water over 
the stopper, so the metal parts are uni¬ 
formly heated, then screw close, but not 
as tight as strength permits, which is the 
usual practice. Never pour boiling water 
into the bottle; it may be hot, but not 
boiling. We always use a metal funnel in 
filling, which avoids splashing, and also 
confines the hot water to the metal neck, 
instead of running down where metal 
and rubber join. 
* 
Here is a veal and ham pie, described by 
the Boston Cooking School Magazine, 
that is well worth trying: A pound of 
veal cutlet cut in small pieces is rolled in 
flour and browned in hot bacon fat. Cover 
with boiling water, or, if possible, with 
stock made from the trimmings of veal 
and seasoned with sweet herbs, carrot and 
onion, and simmer for about two hours. 
Put the pieces of veal in a baking dish. 
Have ready half a cupful of finely chopped 
cooked ham. Add to it a little of the 
liquid in which the veal was cooked, and 
pound smooth in a mortar. Then press 
through a puree sieve, and add the rest of 
the liquid with such seasoning as may be 
desired. Pour this over the meat in the 
dish, adding half a pint of oysters and a 
few bits of butter. Cover the dish with a 
pastry or rich biscuit crust, and bake about 
twenty-five minutes. 
* 
It seems seasonable to express, once 
more, our abiding sympathy for those who 
suffer annually from chilblains. We don’t 
suppose anyone ever actually died from 
chilblains, but we have met with several 
sufferers who expressed entire willingness 
to die if no other relief offered. There 
appears no cure for chilblains; prevention 
and alleviation are all that can be offered. 
Some cases are much improved by warmer 
clothing more evenly distributed over the 
body, thus improving the circulation, and 
it would seem that this is always a factor 
in alleviating the trouble. This Winter 
our friends among the sufferers find relief 
in first bathing the feet in warm water, 
then rubbing well with turpentine. An¬ 
other familiar remedy is bathing the af¬ 
fected part in strong alum water for five 
or 10 minutes. After this bathing apply 
linseed oil. The alum seems to relieve the 
intolerable irritation. When these oily 
applications are rubbed on the feet at 
bedtime a pair of old stockings should be 
worn afterwards, to avoid soiling the bed¬ 
clothes. Every chilblain sufferer should 
try to keep his feet warm and dry, and 
avoid putting them up against the stove 
or radiator to warm quickly when chilled. 
* 
Here is a recipe for southern chicken 
pie given by Miss May Irwin, the actress, 
in her recent cook book. She says it “looks 
like a lot of bother, but is worth it 
“Select a yellow Philadelphia fowl 
weighing four or five pounds; clean care¬ 
fully, singe and put it on in boiling water 
enough to cover it, and let it simmer gen¬ 
tly until it begins to grow tender. Save 
this broth with the giblets. Now cut the 
chicken in small pieces; slice a quarter of 
a pound of fat pork very thin and fry it 
with the chicken until it is brown. After 
the chicken and pork are fried take them 
up and stir into the pan in which they 
were cooked a tablespoonful of flour. Stir 
it over the fire until brown; then add a 
pint of the chicken broth, a teaspoonful of 
salt, quarter of a teaspoonful of pepper. 
Stir this gravy until it has boiled two 
minutes and use it for pie. To make the 
crust: Mix together in a bowl with a 
knife one pound of flour, one teaspoonful 
of salt, two teaspoonfuls of butter, and 
just enough cold water to hold it together. 
Roll it out about an inch thick; cut a 
quarter of a pound of butter in large slices, 
and lay it all over the paste; fold it up 
and wrap in a floured towel and put in the 
ice box for half an hour. Roll it out, re¬ 
peating same with another quarter of a 
pound of butter; roll it to a thickness of 
half an inch, fold it in three thicknesses 
and roll it out again. If the butter breaks 
through, fold it again in a towel and cool 
for half an hour before using. Line a 
deep dish; then put in alternate layers of 
chicken, pork and sliced raw p*tatoes; 
pour in as much gravy as the dish will 
hold. Sprinkle with a little chopped pars¬ 
ley, a dash more pepper and salt, and cover 
with a top crust, wetting the edges to 
make them adhere. Cut a hole in the top 
to allow the steam to escape.” 
When you write advertisers mention The 
R. N.-Y. and you’ll get. a quick reply and 
“a square deal.” See guarantee, page 14. 
Without 
Macbeth on it 
Bologna Sausage ; Oyster 
Cracker s. 
Will you give a recipe for Bologna sausage? 
Can any reader of The It. N.-Y. tell how to 
make oyster crackers? J. s. s. 
New York. 
An excellent recipe for Bologna sausage 
calls for six pounds of lean beef; one 
pound salt pork; three pounds lean fresh 
pork; one pound beef suet; one ounce 
white pepper; one teaspoonful ground 
mace; three ounces salt; one teaspoonful 
cayenne; one large onion chopped fine. 
Chop the meat and suet separately very 
fine, then mix; add all the seasoning, and 
mix thoroughly. Fill into casings and tie 
into lengths, or use strong linen bags. 
Make a brine that will bear an egg; put the 
sausage into it, and let stand two 
weeks, turning and skimming every 
day. At the end of the first week 
throw away the old brine, and put 
the sausage into new for the second week; 
then smoke for a week. When smoked rub 
over the outside with olive oil, and store 
in a cool, dark dry place. If you wish to 
keep the sausage for any length of time 
sprinkle the outside with pepper. 
We have no recipe for oyster crackers, 
and shall be very glad if some of our read¬ 
ers will supply this want. 
The Bookshelf. 
T he Art of Right Living. —This little 
book by Mrs. Ellen H. Richards is a con¬ 
densation of a course of lectures given at 
the Summer School of the South, Knox¬ 
ville, Tenn., in 1904. It deals with prac¬ 
tical points in everyday living; food, sleep, 
exercise, work, amusements, pleasure and 
purpose, etc. Tt is an unpretentious little 
book, but one that will help any reader 
who is seeking light in the things of 
everyday life. We are all prone to forget 
that there is a best way to live even the 
plainest and simplest life. Published by 
Whitcomb & Barrows, Boston, Mass.; r>0 
pages, cloth binding; price 50 cents net, 
postage four cents. 
The Cereals in America, by Prof. 
Thos. F. Hunt, Cornell University; 500 
pages, illustrated. The Orange Judd Com¬ 
pany, New York. Price $1.75. This is a 
very _ exhaustive and up-to-date work, 
treating on all the cereals grown in 
North America. The various features of 
botany, cultivation, harvesting and market¬ 
ing of the various grains are covered in 
an able manner. Naturally maize or corn, 
our National staple, receives fullest con¬ 
sideration. This is an important work, 
meriting a wide circulation. 
Naked on parent’s knees, a new-born child, 
Weeping thou sat’st when all around the® 
smiled; 
Bo live, that, sinking to thy last long sleep, 
Thou then may’st smile while all around 
thee weep. 
—(Translated by Sir William Jones from 
the Persian.) 
what can you 
expect of a 
lamp-chimney! 
You need to know how to manage your 
lamps to have comfort with them at small cost. 
Better read my Index; I send it free. 
Macbeth, Pittsburgh. 
The Choice 
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It is not merely the matter of cost, but the 
comfort and artistic effect of your home 
by night, as well as the convenience 
and work by day. 
THE 
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is the most economical of all good lights and 
its soft, mellow, steady light makes it the 
most desirable. 
It is overhead, out of the way, casts no un¬ 
der-shadow, emits no odor or smoke and is 
lighted and extinguished like gas. In fact it 
is a perfect substitute for gas and electricity at 
a far less cost. Burns for 18 hours with one 
filling and saves its own cost in a short time. 
Sold on 30 Days Trial 
You would never part with it if you learned to 
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learn all about it. 
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78-80 Murray St., New York. 
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CEARCHING Investigation o' 
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Write for particulars. 
Assets, . $1,700,000 
Surplus and Profits, 
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Industrial Savings A LoanCo* 
1134 Broadway, Nkw York. 
T 
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trains for practical work. Positions for all 
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An .Everblooming Dwarf Crimson Rambler, 
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TELEPHONES] 
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152 St. Clair St. Cleveland, Ohio. 
THE HESSLER 
Best and cheap¬ 
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Box on the Mar¬ 
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Big profits for 
agents. We want 
an agent in every 
town. Souvenir 
Buttons free on 
application A 
large, strong box 
Rural Mail Box. and a small price. 
H. E. Hessler Co., Factory 8, Syracuse, N.Y. 
