574 
THE RURAL NEW-YORKER 
July 29. 
l Woman and Home \ 
From Day to Day. 
JENNY IN THE CITY. 
Jenny in the city—buildings climb so high, 
Shet out all the sunshine o’ the Summer sky! 
Evermore a-longin’ fer the medders sweet, 
Rivers makin’ music, violets at her feet. 
Jenny in the city—dreamin’ o' the place 
Where the old time roses smiled in her dear 
face; 
Pathway through the woodlands, bells that 
ring to rest, 
Mockin’-bird a-singin', with blossoms at his 
breast. 
Jenny in the city, “It's so far to roam ! 
Want to hear the latch click at the gate o' 
home! 
Want to see the mornin’ lightin’ up the hills. 
An' the cool, deep hollows sweet with whip-^ 
poorwills.” 
Take her hand an’ tell her, “Same sun lights 
the day; 
Home’s .iest where we make it, an’ never far 
away.” 
But still she’s alius longin' fer the old-time 
fields an’ streams, 
An’ kissing down her eyelids, I leave her 
there in dreams! 
—Frank L. Stanton in Woman’s Home Com¬ 
panion. 
One of our friends, who takes pride 
in her well-filled linen closet, has the 
shelves covered with coarse white linen 
bordered along the front with handsome 
crocheted lace. On the edge of each 
cover, just above the lace border, a line 
from Goethe is worked in German text, 
in colored cross-stitch, the four shelves 
completing a four-line verse in praise of 
the well-kept home. It is a very pretty 
idea, giving a touch of that sentiment 
that “makes drudgery divine.” 
* 
Printed organdie is now on the Sum¬ 
mer bargain counter, making very desira¬ 
ble material for an inexpensive evening 
gown. It can now be bought for 12 l / 2 to 
18 cents a yard. The prettiest organdies 
are made without the colored foundation 
fashionable a few years ago, and shirrings 
and tucks often take the place of lace and 
insertion. A great deal of hand work is 
put in such dresses. They should always 
be made, however, in such a way that they 
can be conveniently pressed to restore 
their freshness. 
* 
One of our friends makes uncooked ice 
cream as follows: Crush one quart of 
fruit—strawberries, raspberries or peaches 
are good—making it entirely smooth, and 
then sweeten. Mix one quart of milk and 
one pint of cream; sweeten that, making 
both fruit and milk quite sweet, as the 
sugar “freezes out” somewhat. Mix the 
milk and fruit together, and then freeze. 
The effect is excellent and it is very little 
trouble. A very good water ice is made 
by mixing the syrup for ordinary orange 
ice with an equal quantity of grape juice, 
then freezing as usual. 
* 
A simple dessert, very quickly prepared 
in an emergency, is peach meringue. Put 
a layer of peach jam about an inch thick 
in a shallow earthen baking dish, and 
spread over this the white of an egg, beat¬ 
en stiff, and sweetened and flavored with 
almond. Brown in a hot oven and serve 
while warm. Raspberry toast is another 
emergency dessert. Thin slices of bread 
are cut in squares, the crust removed, and 
then delicately toasted. They are but¬ 
tered, spread with a thick layer of rasp¬ 
berry jam, and on top of the jam a little 
heap of whipped cream, sweetened and 
flavored. 
* 
In a recent address, a Philadelphia doc¬ 
tor declared that women cooks are re¬ 
sponsible for the widespread American 
dyspepsia. The only way to get rid of 
dyspepsia, he told his hearers, was to get 
rid of the woman cook. “Women have 
no natural gift for cooking,” said this 
critic. “They have been forced by the 
men to engage in the culinary pursuit just 
as if it were as simple as washing a hand¬ 
kerchief or blanket. They cook what we 
like instead of what is good for us, and 
their lack of knowledge of our require¬ 
ments makes them directly responsible for 
the sufferings thousands endure because 
of dyspepsia and other ills traceable to 
bad cooking.” A woman may retort that, 
as a rule, a man expects his womenkind 
to cook what he likes, and does not give 
great thought to the diet best suited to 
him. Many a man who ought to live on 
milk toast insists on fried pies and hot 
griddle cakes. We have an impression 
that dyspeptic doctor is merely trying to 
shift the burden of his own dietary indis¬ 
cretions. 
* 
There were to be folks to spend the af¬ 
ternoon, says the New York Sun, so she 
did what good housewives always do, she 
baked a cake. It promised well from the 
start. The recipe was a good one, it had 
a star in the cook book in proof that the 
gifted author of that literary production 
gave it unqualified approval, the house¬ 
wife herself had proved it many a time 
before. It was easy to make, a cup of 
pretty nearly everything in the pantry 
and flavor it with vanilla. It beat up 
well and it filled the buttered pan just to 
the right height. The oven baked to per¬ 
fection, the cake came out a golden brown 
and the broomsplint test was a complete 
success. Set aside to cool under a fresh 
napkin it was a sure provision for any 
amount of company. When Mrs. House¬ 
wife got around to the proper stage for 
entertainment to be produced she saw to 
it that each visitor had a generous slice 
of the cake along with the coffee. As 
soon as she had attended to the guests 
and was able to sit down to enjoy the re¬ 
freshment with them her quick eye soon 
noticed that from every slice of cake one 
piece had been broken and that there was 
a startling unanimity about the way in 
which the company did not seem to care 
for cake. Her first bite of the cake filled 
her mind with a suspicion as horrible as 
the taste that filled her mouth. With a 
gasp she scurried to the cupboard only to 
discover that she had passed by the bottle 
of vanilla and in its stead had used Sun 
cholera mixture. 
Delaware Pea Packing. 
Perhaps you have missed some of life’s 
pleasures. Have you taken burdock burs 
from your hair, sand burs from your 
flesh, or unloaded pea wagons at cannery? 
A picture would show you a portion of a 
one-luindred team line of loaded pea 
wagons in Milford. Pictures aren’t real 
life. To appreciate that one you should 
be the driver of team No. 100. I know a 
grower who said he found himself No. 130 
in the pea line; he “ungeared,” went home 
(three miles) returned with a load to No. 
206; left that, and went home to borrow 
a wagon, and load it for a dawn start the 
next day. This was numbered 68. One 
of his loads panned out 1,090 pounds of 
thrashed peas. From two acres his pea 
sale amounted to $141.75. Owing to good 
pea weather the crop has been heavy. 
Growers usually find this "business fairly 
remunerative. The labor of cultivation is 
light. Growers don’t whine over the price 
or labor. It is the wearisome, hindering 
can’t-do-it-tiveness of unloading, that 
gives the growers fits (of ill-temper or un¬ 
easiness.) This year, because of the 
heavy crop, it has been unusually annoy¬ 
ing. The peas are only unloaded as peas 
are fed to the thrashers; (four of these 
at our factory.) When your turn comes, 
and your number is called, if you are not 
there your next neighbor doesn’t grieve 
over it; flies and mosquitoes are pester¬ 
ing company. Rain, even sunshine, isn’t 
always cheering when your peas and 
nerves are “on the rack.” 
It is entertainingly instructive to watch 
the many employees at their work. Thrash¬ 
ing, sifting, washing, packing, soldering, is 
all machine work; and yet one Seaford 
house employs 400 hands in the busy sea¬ 
son. Their heaviest single day’s pack was 
255,000 cans; four days, it was nearly 
1,000,000 cans of finished peas, a record- 
breaker for their output. The Milford 
plant, smaller in capacity, packed from 
125,000 to 160,000 cans per day; the season 
lasting over three weeks. This is only 
two of our canneries’ output of peas. 
Our industries do not rank with the size 
of our State. 
It is possible to crop an acre three times 
in one year if peas for canning form the 
first crop. I believe they are the first 
field crop for the season, bringing cash 
when it is generally welcome. I hope 
every consumer’s cook will empty the 
peas immediately after unsealing the can; 
and allow them to be air exposed, an 
hour or two before preparing for the 
table. Result, a better flavor. If they are 
not perfect don’t blame anyone. There 
are many possibilities to encounter in pea 
packing. The grower mows his pea crop; 
and they go to the thrashers, vines and 
all. It is small wonder if the peas are not 
uniform in size or age. The grower can 
take the thrashed vines home if he 
wishes. e. l. thoron. 
Two Currant Recipes. 
Currant Conserve.—Five pounds cur¬ 
rants; four pounds sugar; one pound ) 
seeded raisins; four oranges. Grate rind 
and squeeze out juice of oranges. Boil 
all together half hour. Put in jelly 
glasses. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee, page 8. 
t/> 
F- 
U 
in 
(M 
PISOS CURE FOR 
CURES WHERE ALL ELSE FAILS 
Best Cough Syrup. Tastes Good. 
Use in time. Sold by druggists. 
CONSUMPTION 
N) 
Ol 
o 
H 
C/> 
A Little Gold Mine for Women 
The IT.S. Cook-Stove Fruit-Drier 
Dries all kinds of Fruits,Berries,Cher¬ 
ries, Cora, Vegetables, etc. It takes no 
extra fire. Always ready for use, and 
will last a lifetime. It works while you 
cook. Write for circulars and special 
terms to agents. PRICE, $5. 
E. B. FAH RN EY, box 120 , Waynesbord, Pa. 
NEW HOTEL ALBERT 
Cor. University Place and 11th Street, 
NEW YORK CITY. 
One Block Westof Broadway. European Plan. 
The only absolutely, fire-proof transient hotel 
below Twenty-third Street. First-class accom¬ 
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ONE DOLLAR per day up. One hundred 
rooms, with private Bath, from TWO DOE- 
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excelled. 
L. FRENKEL, - - Proprietor. 
THE HESSLER 
Rubai. Mail Box. 
Best and cheap¬ 
est Rural Mail 
Box on the Mar¬ 
ket Fully ap¬ 
proved by Post¬ 
master General. 
Big profits for 
agents. VVewant 
an agent in every 
town. Souvenir 
Buttons free on 
application. A 
large, strong box 
and a small price. 
Canned Currant Pie.—One cupful can¬ 
ned currants; half cupful sugar; one ta¬ 
blespoonful flour beaten with yolks of 
tWO Bake with rmo orvict. Froot 
with whites of eggs and two tablespoons 
sugar; slightly brown. I. G. m. 
Drying Green Peas 
Last year we used your recipe for canning 
peas, corn and string beans, which you re¬ 
print on page 510. The corn was excellent, 
the beans quite as good, but every jar of peas 
spoiled; Lightning jars, and new rubbers, and 
the recipe followed exactly. We have a 
Mudge canner, and have the same experi¬ 
ence with that. Recently I have read of 
drying young green peas for Winter use. Will 
you describe the process, and will you print 
a recipe for canning cauliflower if it is feasi- 
able? E - s - e. 
The fact that the corn and beans were 
excellent, while the peas spoiled, shows 
that there was imperfect sterilization of 
the latter, but how or where the difficulty 
occurred cannot be said. It is quite pos¬ 
sible that E. S. F. might have better 
luck another time. Green peas are dried 
as follows: Shell the peas, put them in 
boiling water, and boil for five minutes. 
Drain, then spread out in shallow trays, 
and dry in the sun, or near the stove. 
When dry, store away in paper bags, in 
a dry place. The peas should be soaked 
before using; then boiled in salted 
water. 
We have no information on the subject 
of canning cauliflower. It would certain¬ 
ly need long boiling in the cans, but there 
seems no reason why it should not be 
treated like any other canned vegetable. 
H, E, Hessler Co., Factory 8, Syracuse, N.Y. 
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M I -’fte'Jp'V a Write us. ^ 
Eastern 
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Company 
West 
Chester, 
Penna. 
INDRUROID 
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Elastic and Pliable 
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Can Be Used on Steep or 
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No Odor. 
Will not Shrink or Crack 
Eight in Weight. 
Does not Taint Water. 
Write for samj 'os, prices and 
circulars. 
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ERIE, PA. 
Chicago, Boston. 
Mention R.N.-Y. 
Why not 
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PRINTS 
have your dress distinctive in style, of su¬ 
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