1905. 
59i 
Notes from My Kitchen. 
1 have canned rhubarb in cold water 
for the last 10 or 12 years, nearly always 
with good success. 1 f the stalks are large 
cut the lengths not so long—one inch is 
the usual length—fill jar closely with the 
pieces, shaking down occasionally, partic¬ 
ularly if a two-quart can. I pour in water 
as I fill the jar with the rhubarb. Be sure 
there are no air hubbies, and the can is 
running over full of water. Screw on 
tight, turn upside down; and if no 
water escapes, set away in a cool dark 
place, although 1 have often kept it where 
it was not dark. In a few cases the top 
pieces would turn brown—do not use this 
when opening the can. 1 cannot account 
for its turning brown, unless it was in the 
stage of growth of rhubarb. The last 
years 1 canned it never turned brown 
at all, but kept fresh and green. I prefer 
it this way for pies, but for sauce it 
seems to have a better flavor cooked with 
sugar and canned as other fruit. I have 
had good success in canning gooseberries 
in water; never heard of tomatoes being 
canned in that way. however. One year 
in New York a cousin of mine put up 
several quarts of Golden Drop plums in 
water—the same way as the rhubarb, and 
they were fine. The Golden Drop as it 
grew with us was the size of sugar green 
gage; with a very small pit, flesh firm 
and delicious. I should think the small 
blue plums could be put up that way 
also. 
1 find black rubbers for cans are not 
nearly as durable as the light. Some of 
the new things are not nearly as good as 
the old. One has to look carefully over 
all new cans to see if there are not pieces 
of glass left in. It is only of late years 
that this has been found; also inspect 
cans before buying if possible, as some 
are very thin glass, and crack more easily. 
Test sugar before canning if you do not 
know if cane or beet, cane being sweeter 
and always preferable. 
A few days ago I was making cottage 
cheese. Being in a hurry I took the bag 
in which it was dripping and gently 
squeezed the whey from it, then turned 
out. salted and mixed with thick sweet 
cream. I could not tell it was any worse 
for the squeeze, not being allowed to 
drain the slow way. 
MRS. FREDERICK C. JOHNSON. 
Cucumber Pickles. 
Please give me a recipe through The R. 
N.-Y. for making cucumber pickles. I wish 
to put up in barrels for market. L. c. o. 
Choose small cucumbers free from 
spots. Put a layer of cucumbers in the 
bottom of a cask, then a layer of coarse 
salt, about one-fourth inch thick, then 
another layer of cucumbers, more salt, 
and so on until all are used. Place 
a board on top of the pickles, with a 
heavy stone to keep them down. Then 
pour in about a quart of water to moisten 
the salt, which, with the juice exuding 
from the cucumbers should make suffi¬ 
cient brine to cover. Continue to add 
cucumbers as they are gathered, in lay¬ 
ers as before; a few cabbage or horse¬ 
radish leaves on top, under the board, will 
prevent molding. When the cask is full, 
tuck a cloth closely around the edges, put 
hoard and weight on top, and cover close¬ 
ly, and the cucumbers will keep for a 
year or two. When cucumbers are wanted 
for pickling, remove cloth, hoard and 
stone, and wash them well in warm 
water; wipe all scum from sides of cask 
with a clean cloth, take out cucumbers, 
and then cover any remaining as before. 
Soak cucumbers for three days in cold 
water, changing water each day; drain 
and wipe carefully. Half fill a large 
porcelain-lined preserving kettle with 
good cider vinegar, put in as many cu¬ 
cumbers as the vinegar will cover, with a 
piece of alum the size of a hazelnut; heat 
to boiling point, stirring with a wooden 
spoon so that they do not soften at bot¬ 
tom of kettle, and then drain, throwing 
away the vinegar. Cover with fresh cold 
THE RURAL NEW-YORKER. 
vinegar, spice if desired. A little chopped 
horseradish at top will prevent molding. 
They will be ready for use in about a 
week. A great many cucumber pickles 
are sold direct from the brine. 
Small cucumber pickles are prepared as 
follows: Wash and wipe; place in jars, 
and cover with boiling brine strong 
enough to hear an egg. Let stand 24 
hours; pour off the brine, wipe, and place 
in clean jars. Cover with hot vinegar, 
spiced in the proportion of one onion, 12 
whole cloves, one ounce of mustard seed 
and three blades of mace to 100 cucum¬ 
bers. They will be ready to use in two 
weeks. __ 
Favorite Pickles. 
Mustard Pickles.—This differs from 
most recipes for this pickle in being made 
without green tomato. Put one-half peck 
small cucumbers, two quarts silver skin¬ 
ned onions, and two heads of picked caul¬ 
iflower to soak in water to cover and a 
cupful of salt over night. In the morn¬ 
ing drain; mix one dessertspoonful of 
turmeric powder with three-quarters of a 
pound of best mustard; wet with suffi¬ 
cient vinegar to mix without lumps. Put 
three quarts of vinegar over the fire, add 
five cents’ worth of mixed pickling spices, 
one-half ounce celery seed, one half ounce 
white mustard seed, one teaspoonful each 
of cinnamon and cloves, one pound of 
brown sugar, carefully stir in the mustard 
and turmeric paste and let boil up well; 
then add the mixed pickles, two red pep¬ 
pers chopped with the seeds of same, and 
stir all together. After it begins to bub¬ 
ble let boil well for five minutes. 
Sweet Cucumber Pickle.—Cut large yel¬ 
low cucumbers in two lengthwise and 
cover with alum water, allowing a tea¬ 
spoonful of powdered alum to each pint 
of water. Bring the alum water qnd 
fruit very slowly to a boil, and ftien 
draw the kettle containing them to the 
back of the range and leave it there for 
two hours. At the end of that time tafke 
out the cucumbers and rinse thoroughly 
in cold water and chill in ice water. Boil 
together two cupfuls of vinegar, two 
pounds of sugar and two tablespoonfuls 
each of stick cinnamon and whole cloves 
tied up in a bag. Put in the cucumbers 
and cook 10 minutes. Then turn into a 
stone jar. Drain off the syrup and scald 
it for three successive mornings, pouring 
it hot over the cucumbers each time. 
English Chow-Chow.—This calls for 
two medium-sized heads of firm white 
cabbage, half a peck of green tomatoes, 
two quarts of firm ripe tomatoes, half a 
dozen green peppers and two red peppers. 
Chop all together as fine as you can, and 
pack the mixture in layers of salt. Put 
it in a coarse bag of burlap or some rough 
material. Lay it over a rack placed upon 
a deep keg or jar and put a heavy press 
upon it. Let it drain in this way over 
night, or for 24 hours. A pint and a half 
of sugar, half a cup of grated horseradish, 
half a teaspoonful of ground black pepper, 
half an even teaspoonful of ground mus¬ 
tard, an ounce of white mustard seed, an 
ounce of celery seed, a tablespoonful of 
ground mace and, finally, a gill of Dutch 
mustard compose the seasonings and must 
be added to the mixture. After it has 
drained sufficiently moisten the whole 
with enough good cider vinegar scantily 
to cover it. This chow-chow requires no 
cooking and does not have to be put up in 
sealed jars. A stone crock is all sufficient, 
if kept in a cold, dry place. 
The Rural Patterns. 
A simple blouse frock, like No. 5055, 
is very stylish, and convenient for little 
girls’ wash frocks. The blouse is laid in 
plaits at the shoulders, gathered at the 
belt, the sleeves being in bishop style, and 
becomes adaptable not alone to the entire 
6 to 12 years. 
costume but for the separate waists, 
which are so well liked with plaited 
skirts and with the suspender dresses. 
The skirt is straight and is laid in flat 
plaits. The quantity of material required 
for the medium size (10 years) is 5% 
yards 32 or 3% yards 44 inches wide with 
1 yard of embroidered insertion for collar 
and cuffs. The pattern 5055 is cut in 
sizes for girls of 0, 8, 10 and 12 years of 
age, price 10 cents. 
For a little child, nothing is prettier 
than such a yoke dress as No. 5032. The 
dress is made with the yoke and the skirt 
portions only and is closed invisibly at the 
hack. The skirt portion or dress proper, 
is gathered at the upper edge and joined 
5032 Child’s Dress, 
6 months, 1, 2 and 4 years. 
to the yoke and the sleeves are in bishop 
style, gathered into cuffs. The quantity 
of material required for the medium size 
(2 years) is 2% yards 27, or 1% yard 
36 inches wide with Y: yard of all-over 
embroidery and 2 yards of banding to 
trim as illustrated. The pattern 5032 is 
cut in sizes for children of 6 months, 1, 
2 and 4 years of age; price 10 cents. 
PISO S CURE FOR 
l/> 
U 
in 
CM 
CURES WHERE ALL ELSE FAILS 
Best Cough Syrup. Tastes Good. 
Use in time. Sold by druggists. 
CONSUMPTION 
N 
01 
o 
H 
C/> 
Insure Your Face 
against irritation. Keep 
it smooth and healthy by 
always using 
WILLIAMS’ !Wf 
Sold everywhere. Free trial sample 
for 2-cent stamp. Write for “The 
Shavers Guide and How to Dress 
Correctly." 
The J. B. Williams Co., Glastonbury, Conn. 
Wage Earners fLOfo 
Pa\ You* • 
QUR LOANS are secured 
by mortgages on suburban 
homes owned by ambitions 
wage-earners, paying all Inter¬ 
est and part principle monthly 
You would choose such invest¬ 
ments for SAFETY We put 
them within your reach, paying 
r> p. c. per annum on sums large 
or small FROM DAY OF RE¬ 
CEIPT TO DATE OF WITH¬ 
DRAWAL. Conservative in¬ 
vestors will appreciate a plan 
stT rding all the security and 
profit without the annoyance 
of individual mortgage loans. 
Write for particulars. 
Assets,.$1,700,000 
Surplus and Profits, . $160,000 
Industrial Savings and Loan Co. 
5 Times Bl’d’g, B’wy, N.Y. City 
*25 upward, with¬ 
drawable on 30 
days’ notice. 
Investments bear earn 
lngs from day received 
to day withdrawn. 
Supervised by New York 
Banking Department. 
A Little Gold Mine for Women 
Tlie U.S.Cook-Stove Fruit-Drier 
Dries all kinds of Fruits,Bernes,Cher¬ 
ries, Corn, 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. FAHRNEY, box 120 , Waynesboro, Pa. 
TELEPHONES 
AND LINE MATERIAL FOR 
FARMERS' LINES 
so simple you can build your own line. 
Instruction book and price list free. The 
Williams Telephone & Supply Co. 
78 Central Ave., Cleveland, O. 
The Niagara 
Fruit Ladder • 
A ladder made from the best 
selected white basswood with 
a tie rod at every other step, 
making a strong, light, durable 
ladder that always stands and 
never rocks on uneven ground. 
Write for prices and descriptive 
matter on our full line of bass¬ 
wood ladders, boxes, crates, 
baskets, etc. 
Bacon & Co . 9 
Appleton , New York • 
New York State Veterinary College 
of Cornell University, Ithaca, N. Y. 
Free tuition to New York State Students. Extended 
announcement. Address 
Prof. JAMES LAW, F.R.C.V.S., Director. 
YOUNG MEN WANTED —TO icarn the 
Veterinary Profession. Catalogue sent 
free. Address VETERINARY COLLEGE, 
Grand Rapids, Mich. L. L. Conkey, Prin. 
LOWEST ROUND TRIP RATES TO PACIFIC 
COAST POINTS VIA THE NICKEL 
PLATE ROAD. 
$69.50 Buffalo to Portland, Seattle or Taco¬ 
ma and return. Daily until September 29th. 
Tickets may be routed through California at 
slightly higher rate. 
$75.50 Buffalo to San Francisco or Los 
Angeles aud return. Daily August 6th to 14th 
inclusive. 
For particulars write A. W. Ecclestone, D. 
1’. A., 385 Broadway, New York City. 
RTTTI H I ID y° ur Health and 
DUlIvU Ur Strength with 
JAYNE S TONIC VERMIFUGE, 
a pleasant, potent, and permanent invigorator 
~T for WOMEN, CHILDREN and MEN. 
DRUGGISTS ALL SELL IT. 
