59o 
August 5, 
TIIE RURAL NEW-YORKER. 
Woman and Home \ 
From Day to Day. 
WHEN SHALL WE THREE MEET AGAIN? 
When shall we three meet again? 
When shall we three meet again? 
Oft shall glowing hope expire. 
Oft shall wearied love retire. 
Oft shall death and sorrow reign 
Ere we three shall meet again. 
Though in distant lands we sigh, 
Parched beneath the burning sky; 
Though the deep between us rolls. 
Friendship shall unite our souls. 
Still in fancy's rich domain 
Oft shall we three meet again. 
When the dreams of life are fled. 
When its wasted lamp is dead ; 
When in cold oblivion's shade 
Beauty, wealth, and power are laid ; 
Where immortal spirits reign, 
There we three shall meet again. 
—Author Unknown. 
* 
A warm weather comfort for the 
woman who sews is a fan attached to the 
upper part of the sewing machine which 
is kept in movement by the revolution of 
the wheel. It costs 75 cents, and is made 
to fit on several of the most popular sew¬ 
ing machines. * 
Hot coffee sauce is often served with 
vanilla ice cream. It is made as follows: 
Put V /2 cupful of milk in a double boiler; 
stir in one-half cupful of ground coffee, 
bring to a boil, set back on the stove, and 
let it stand 20 minutes. Mix one-third 
cupful of sugar, two-thirds of a table- 
spoonful of arrowroot, and a few grains 
of salt. Strain the hot coffee infusion 
gradually on to this, stirring all the while; 
cook five minutes in the double boiler, and 
serve hot. Coffee extract may he used, if 
desired, instead of the ground coffee. 
* 
We wonder how many farmers are like 
one described by the Atchison Globe. It 
says that the wife of Farmer Ponsonby. 
near town, wanted a carpet for the parlor. 
It had never had one. “We can’t afford 
it,” said her husband; “I want to buy an¬ 
other piece of land.” When the little 
Ponsonbys wanted as good clothes, and 
as many comforts as others in their walk 
of life enjoyed, they couldn’t get them be¬ 
cause their father was buying another 
piece of land. For 40 years he kept his 
family pinched because he was buying 
more land, and the first time his wife 
ever had the spending of any money, she 
also bought a piece of land; a piece to 
bury him in. It is said he wasn’t the 
only farmer in the county who is land 
crazy. 
* 
SEMI-fitting long coats of linen are very 
fashionable this Summer, either with a 
skirt of the same material, or to wear 
over thin wash dresses. Apart from those 
embroidered or lace-trimmed, which are 
often very elaborate, some of the hand¬ 
somest are of white linen with strapped 
seams, and collar and cuffs of black vel¬ 
vet. Such a coat, worn with a pleated 
skirt of walking length and a shirt waist 
to match, or of thinner material, as com¬ 
fort demands, makes a Summer suit that 
is handsome enough for almost any occa¬ 
sion, stylish, becoming, and not expensive. 
Ready-made, such a suit will cost from 
$7.50 to $25; the coat alone, with velvet 
collar and cuffs, will cost about $9.50. but 
any handy woman can make it for far less. 
Every woman who does much country 
driving needs a dust coat, either natural 
linen color, or any other tint she prefers, 
made after the ample style of the automo¬ 
bile coat. Linen is eminently suitable for 
this; brilliantine, gloria and pongee may 
be selected if preference and pocketbook 
suggest it. A dusty road is ruinous to 
one’s best gowns, and the automobile has 
done 11 s all a good turn in bringing back 
to favor 0 fashionable modification of the 
old-time linen duster. 
Vegetable cream soups are well suit¬ 
ed to warm weather, and often form 
a medium for using a small portion of 
cooked vegetable. The base is made as 
follows: Scald three cupfuls of milk. 
Rub together one tablespoonful of but¬ 
ter and two tablespoonfuls of flour, cook 
until it bubbles; add the hot milk grad¬ 
ually to this, and cook for five minutes, 
stirring until thick and smooth. Rlend 
some of this cream with a cupful of 
cooked vegetable, mashed to a smooth 
pulp, mix all together, and simmer for five 
minutes, seasoning appropriately. Potato 
soup should have a little celery and onion 
cooked in the milk, and when ready to 
serve some finely-chopped parsley should 
be scattered on top. Celery, asparagus, 
green peas or beans, carrots, spinach, cu¬ 
cumbers and lettuce are all good in such 
soup; all must first be cooked and reduced 
to a smooth pulp. Bread cut into dice 
and browned in butter is often added 
when the soup is ready to serve. 
* 
A good many old-fashioned persons will 
sympathize with Mr. Sprawle’s view of 
modern hygienic precautions, as thus re¬ 
lated by the Youth’s Companion: 
“I thought your grandson was looking 
pretty peart again after his illness,” said 
one of the residents of Canby to Mr. 
Zenas Sprawle, “but it struck me the rest 
of you looked kind o’ wore out. I s’pose 
he was pretty sick for one spell there.” 
“No, he wa’n’t,” said Mr. Sprawle, 
stoutly. “There never was a thing the 
matter of him excepting a sore throat, 
’bout same as I’ve had dozens o’ times, 
toweled my neck up for a night or two 
and come out all right. But my son’s wife 
she had that city doctor to him, and he 
made out ’twas one o’ them itises, an’ 
had him an’ his ma quarantined off from 
the rest of 11 s. 
“lie had the full use of his legs, an’ the 
way he run over that floor above our 
heads was enough to wear out a hen. 
An’ when he was able to be moved, they 
had that part o’ the house fumigated. It 
laid the foundations for a stomach trouble 
with both Marthy an’ me, that fumigation 
did, an' I don’t know as the smell will get 
out o’ my clothes enough for me to go to 
church this whole Winter. Get me in a 
middlin’ warm place and that fumigatin’ 
essence begins to try out o’ my overcoat 
same as if ’twas karosene. I guess there’s 
reason enough for Marthy and me to look 
wore out.” 
Marmalades. 
The practice of serving fresh fruit for 
breakfast is a pleasant and healthful one 
which deserves to be widely extended. By 
skillful management, the country house¬ 
keeper may supply her table from June, 
when the early berries appear, to Decem¬ 
ber, which sees the passing of the late 
grapes. After that, one must depend 
upon the apples or some kind of stewed 
or preserved fruit. We bridge over this 
gap with various sorts of marmalade or 
“spreads” as they are designated by the 
good Pennsylvania Dutch housewives, and 
their preparation forms no small part of 
the Summer preserving. To make either 
marmalade or jam, the fruit should boil 
slowly only just long enough to render 
it sufficiently thick. Too long boiling 
makes it hard and flavorless. It is not 
necessary to exercise the same care in seal¬ 
ing the jars as in canning. Be sure that 
they are properly cleaned and sterilized, 
put in the fruit hot, and store in a cool, 
dry place. A little melted* paraffin wax 
poured over the fruit, or a piece of cot¬ 
ton batting tied over the cover of the jar 
will be found efficacious in keeping out 
the mold germs. Even if a soft mold ap¬ 
pears on the top, no alarm need be felt 
for the safety of the fruit. 
Pineapple marmalade is usually first on 
the. list. Use thoroughly ripe pineapples, 
peel them, and after removing the hard 
core, chop them. To each pound of fruit 
and juice, add a pound of sugar, and 
simmer one hour. Frequent skimming 
and stirring will be necessary. Cool some 
of it, and if not thick enough, continue 
the boiling half an hour longer. An as¬ 
bestos cover slipped under the kettle is a 
safeguard against scorching. Crab-apple 
and plum marmalade is excellent. Use 
the Siberian crab-apples and Bradshaw or 
other violet red plums. Allow two parts 
apples to one part plums. Wash the fruit 
and cut out the imperfections. Simmer 
both kinds until soft, then rub through a 
sieve. Allow a pound of sugar to each 
pint of fruit pulp. Put the sugar in the 
oven to heat, and cook the fruit 20 min¬ 
utes in a porcelain-lined or agate kettle. 
Add the hot sugar, skim, and cook 90 
minutes longer. Stir very often. 
'l'he making of peach marmalade should 
be deferred until the firm, late peaches 
come on. I shall not soon forget my first 
experience with this preserve, which I es¬ 
sayed to make of early, juicy peaches. 
The result was several pints of syrup 
with what resembled shriveled bits of 
brownish leather floating in it. Peel the 
peaches and cut them in halves. Crack 
two-thirds of the kernels, blanch them, 
and cut into lengthwise strips. Put the 
peaches over the fire with three-fourths 
of a pound of sugar to each pound of 
fruit. Stir frequently and cook from 20 
minutes lo half an hour. Five minutes 
before removing from the fire add the 
blanched kernels. 
Quince marmalade may be made in the 
following manner: Rub the fruit with a 
cloth, cut out the flower end, and chop 
without removing the skins and cores. 
Cook until soft enough to rub through 
a sieve. Strain the fruit and add three- 
quarters pound of sugar to a pound of 
fruit. Cook slowly until done, which 
should be in 15 or 20 minutes. Apple 
marmalade affords a change from cider 
apple sauce and stewed apples. Take 
seven pounds of apples (Fall Pippins are 
nice) and stew them with a pint of water. 
Put them through a sieve, add three- 
quarters pound of sugar to a pound of 
pulp, also the juice and grated yellow rind 
of three lemons. Boil half hour, then add 
a little ginger root. This may be made 
of one-third quince and two-thirds apples, 
leaving out the ginger and lemons. We 
like an orange marmalade of half Winter 
apples and half oranges much better than 
the imported article made of bitter 
oranges. Cut the apples in small pieces 
without peeling them and add a pint of 
water for every quart of apples. Boil 
them down for half an hour and strain 
through a sieve. Add the juice and pulp 
of three oranges and a little of the yellow 
peel cut fine to every pint of apple pulp. 
To each pint of the mixture, add three- 
fourths of a pound of sugar. Boil the 
marmalade until it curls before the finger 
when it is cooled for trial. 
M. E. COLEGROVE. 
MRS. WINSLOW’S 
SOOTHING SYRUP 
has been used by Millions of Mothers for their 1 
children while Teething for over Fifty Years. < 
It soothes the child, softens the gums, allays ( 
all pain, cures wind colic, and is the best 1 
remedy for diarrhoea. * 
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A. I. ROOT COMPANY, MEDINA, OHIO. 
3 
^ / 
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Gasoline engines, stationary, portable and traction. 
A. B. Farquhar Co’s. Boilers, Engines, Saw 
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The WAGON to BUY. 
labor, annoy¬ 
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PRINTS 
Dress children well at moderate cost in 
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They give excellent service. They are 
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NEW YORK STATE FAIR 
SYRACUSE, September 11=16. 
$65,000 IN PREMIUMS AND PURSES 
Great Agricultural and Industrial Exhibition 
LIVE STOCK EXHIBIT. 
Will be one of the most interesting features o' 
the Fair. Entries close in this Department 
August 14. 
POULTRY, PIGEONS ANI) PET STOCK. 
The best birds in the country on exhibition. 
All the latest improvements used in the handling 
and care of birds. Entries close August 14. 
THE IMPLEMENT DISPLAY. 
Promises to he greater than ever in the num¬ 
ber and variety of Farm Implements shown. 
FARM PRODUCE. 
The display in this Department is one of the 
1 ost features of the Fair. Entries close Sept. 4. 
DAIRY EXHIBIT. 
will he tip to the usual High standard and prom¬ 
ises to be larger than ever. Entries close Sept. 4. 
FRUIT AND FLOWERS. 
The display in the Fruit and Flower Depart¬ 
ments will equal any exhibit ever given at the 
Fair. Entries close September 4. 
THE DOMESTIC DEPARTMENT. 
Will prove of great interest to the ladies. 
Entries close September 4. 
SEND FOR PRIZE LIST. 
S. C SHAVER, Secretary, Syracuse, N. Y. 
