3o8 
April 8, 
THE RURAL NEW-YORKER. 
From Day to Day. 
Who mourns? Flow on, delicious breeze! 
Who mourns, though youth and strength 
go by? 
Fresh leaves Invest the vernal trees. 
Fresh airs will drown my latest sigh ; 
This frame is but a part outworn 
Of earth’s great whole, that lifts more high 
A tempest-freshened brow each morn. 
To meet pure beams and azure sky. 
Thou world-renewing breath, sweep on, 
And waft earth’s sweetness o'er the wave, 
That earth will circle round the sun 
When God takes back the life he gave!. 
To each his turn ! E'en now I feel 
The feet of children press my grave, 
And one deep whisper o'er it steal— 
“The soul is His who died to save.” 
—Aubrey de Vere (1814-190.3). 
* 
Here are a few of the questions asked, 
according to one chronicler, by one small 
boy during two minutes of conversation: 
1. Do kittens take off their fur when 
they go to bed at night? 2. Who cooked 
dinner when all the big people were little 
boys ? 3. Why don’t oysters have tails ? 
4. What kind of medicine is it the chem¬ 
ist has in the big green bottles in the 
front window? 5. What does Santa Claus 
give little boys skates for when there 
ain’t any ice? 6. When I drink water, 
why don’t it run down into my legs? 
* 
Some commercially made lemon pies 
were recently analyzed by an Illinois food 
inspector, who thus describes them: 
Starch, in thick, firm paste; flavored 
slightly and very little acid; 21 per cent 
sugar. Aniline coloring (methyl orange 
group). This color is made synthetically 
from aniline, and aniline from coal. Method 
—-di-methyl-aniline on diazo-henzene-sulphonie 
acid. Methyl orange is poisonous in large 
doses. Found to contain very little flavor¬ 
ing and acid from lemon. Filling of starch 
paste, sugar, and colored deep yellow. 
This seems a strong warning to absorb 
only such pies as mother used to make. 
As an encouragement to those who still 
build the homemade pie we submit the 
following recipe for whipped cream pie, 
warranted to be free from di-methyl ani¬ 
line: Line a pie plate with a rich pie 
crust and bake a light brown. When 
thoroughly cold, spread with a thick rasp¬ 
berry jam and heap up with whipped 
cream previously sweetened with half a 
cupful of sugar. 
* 
The Normal schools teach their sub¬ 
jects in class by “development,” says the 
New York Sun, and sometimes they get 
curious results from the children. A 
teacher giving a lesson in colors was get¬ 
ting along swimmingly. He had obtained 
from the children, by inductive method, 
the names of all the primary colors ex¬ 
cept violet. He had failed to get the 
word violet before them without telling 
them directly, so he resorted to the plan 
of introducing the word meadow and then 
connecting the flower violet with the 
meadow in their minds. 
ff How many of you know what a mea¬ 
dow is?” he asked. 
Everybody knew. 
“How many of you have seen a mea¬ 
dow ?” he suggested. They all had. 
“How many can tell me what grows in 
a meadow?” lie beamed, getting nearer to 
to his color word. 
All hands went up. 
“Well, Mamie,” he said to the star 
pupil, “you may tell me what grows in 
a meadow.” 
“Cows,” responded Mamie, with en¬ 
thusiasm. 
* 
Next Summer it will be worth while to 
try the following recipe for gumbo, given 
in “Another Hardy Gardan Book,” by 
Mrs. Rutherfurd Ely: The soup takes 
four hours to make. Put into a kettle 
two pounds of lean soup beef, one-half a 
chicken that has been jointed, a small 
ham bone, or a good-sized slice of lean 
bacon, a slice of green pepper and a 
square inch of onion. Add three quarts 
of water and boil or simmer gently, skim¬ 
ming often for two hours. At the end 
of this time add three pints of okra that 
has first been cut in slices and fried light¬ 
ly in a very small amount of butter, also 
a large potato cut in pieces, which grad¬ 
ually breaks and thickens the soup. An 
hour later, after frequent skimmings, add 
a full quart of tomatoes and the corn cut 
from two large ears, also the cobs, and 
boil gently for another hour. Then re¬ 
move the corncobs and what is left of the 
beef, and the chicken bones, leaving the 
chicken meat in the stew; season with 
salt, cayenne pepper, a teaspoonful of 
Worcestershire sauce and a teaspoonful 
of sugar, and it is ready to serve. Dry 
boiled rice is nice served with this gumbo, 
which is a stew rather than a soup. Many 
recipes for gumbo call for a small quan¬ 
tity of “fillet powder;” this is the tender 
young green leaves of sassafras, dried and 
pounded fine. 
* 
The handsome slip coverings for furni¬ 
ture now displayed give ideas in house¬ 
hold decoration. Where one has stuffed 
furniture, these coverings are a necessity, 
and they are quite as useful in renovat¬ 
ing old furniture as in preserving new. 
There are many fabrics besides the plain 
damask. Fancy art ticking, 36 inches 
wide, white ground with small floral pat¬ 
terns, costs 28 cents a yard; cotton taf¬ 
fetas, 34 inches wide, light ground with 
colored floral designs, 28 cents a yard, 
while linen taffetas 36 inches wide, have 
grounds of linen color, pink, green and 
blue, with floral pattern, price 40 and 45 
cents. Printed dimities have light grounds 
and colored floral stripes; they are de¬ 
lightfully quaint, and cost 30 and 50 
cents a yard. Plain white dimities, with 
floral and plain stripes, wash well and 
cost 25 ‘.o 40 cents a yard; they recall old- 
fashioned English bed hangings, such as 
we recollect in childish days, when peo¬ 
ple were more afraid of drafts than of 
germs. Cotton damasks are 31 inches 
wide, and cost 30 and 35 cents a yard. 
Jacquard linens are really beautiful with 
plain ground and colored stripes; they are 
50 inches wide, and cost 70 cents a yard. 
Heavy German linens are 66 inches wide, 
and cost 55 cents a yard. English cre¬ 
tonnes are charming in all sorts of floral 
patterns; they cost from 40 to 90 cents a 
yard. They are much used for bedrooms, 
and give a very Summery effect with fur¬ 
niture of white enamel or bamboo. 
A Point oil Bread Making. 
Although I have made entire wheat 
bread for years, I have just learned some¬ 
thing new about it. Sometimes the bread 
will not be as good as usual. It will be 
tolerably fine grained, but it will seem 
hard and clammy, and the flavor will not 
be quite what I like. I have discovered 
that when the bread is like this it is be¬ 
cause it did not rise quickly the second 
and third times. I set the bread, at night, 
and in the morning it will be well risen, 
usually. I then cut it down and let it rise 
again. It should come up quickly, and 
when it does I knead it and put it in the 
pans to rise once more before baking. If 
it does not rise quickly, but is slow and 
sluggish, I cut it down again and put it 
in a warmer place, then it usually comes 
up quickly, as it should, and the result 
is bread that is livht, soft, tender and of 
good flavor. I think this may be the 
trouble with many housekeepers who do 
not succeed with entire wheat bread. 
_ s. B. R. 
Notes From An Old Friend. 
Charity Sweetheart’s letters are inter¬ 
esting, but sad. She needs a vacation. 
I wonder if I shall be speaking too plainly 
if I suggest that Minty “take up the bur¬ 
den of life” for awhile and try kitchen 
work in place of patchwork. 
I tried the recipe for cranberry and 
apple jam, and find it excellent. 
I suppose many of us are dreaming of 
strawberries ripe. A nice way to make 
shortcake is to bake a layer cake and use 
the sweetened berries for filling. Red 
raspberries are also a very nice filling. 
But T can eat my strawberries with sugar 
on them accompanied by good bread and 
butter all the season through, and at the 
end, sigh for vanished pleasures. 
The R. N.-Y. has been in my family 
nearly 20 years, and was in my father’s 
home much of the time from my child¬ 
hood until I was married. So you see 
the paper is an old friend of mine, and I 
often wish I could meet some of the con¬ 
tributors to its pages, hattie l. wilson. 
The Bookshelf. 
Another Hardy Garden Book, by He¬ 
lena Rutherfurd Ely. This is a second 
volume by the author of “A Woman’s 
Hardy Garden,” with the same excellent 
printing, attractive binding and good half¬ 
tone illustrations that distinguished the 
first book. It includes a chapter on vege¬ 
tables and another on fruits, in addition 
to the discussion of ornamental plants, but 
these departments are not very illuminat¬ 
ing. The flower garden is handled with 
more certainty and understanding. The 
plant names, however, are carelessly han¬ 
dled by the proof-reader, and show a good 
deal of misspelling. Published by the 
Macmillan Company, New York; 243 
pages; price $ 1 . 75 . 
Cherish pity, lest you drive an angel 
from vour door.—Wm. Blake. 
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