638 
THE RURAL NEW-YORKER. 
August 26* 
From Day to Day. 
TERRA DOMES. 
Above the deep-set valley 
The mountain ranges rise; 
Above (lie eloud'ed summits 
The boundless skies. 
Beyond the crested surges, 
■ Broad plains of ocean are, 
Beyond the dim horizons 
The evening star. 
Beyond, above the limits 
Of toil and pain and strife, 
Olearns like a titful beacon 
The blessed life. 
Beyond Earth's quick mutations, 
Bright hopes and glooms of fear— 
Ah! but high Heaven affrights us, 
Put home is here! 
Sir Lewis Morris (born 1834). 
* 
“Nasturtium seed pods are now ready 
to gather for pickling; we use them as 
a substitute for capers in making a sauce 
to eat with boiled mutton. Put the pods 
to soak in weak brine for two days, then 
in fresh water one day; drain, put in 
a jar, and cover with boiling vinegar. 
The vinegar may be spiced if desired, but 
if the pods are to be used in sauce they 
are better unspiced 
* 
Finely grated horseradish moistened 
with cream, so as to form a thick smooth 
sauce is very nice with cold roast or 
boiled beef. Another favorite uncooked 
sauce for cold meat consists of solid 
ripe tomato, skin and seeds removed, the 
flesh being chopped fine; to it are added 
a little finely chopped onion, sweet pep¬ 
per and celery, a bit of hot red pepper, 
salt and vinegar to flavor. This sauce is 
relished with fish or meat and it is very 
quickly made. 
* 
Some very handsome lingerie hats have 
been made from embroidered linen lunch 
cloths or centerpieces. The cloth must 
be circular, of course, having an embroid¬ 
ered design in the center and around the 
edge. It is laid over a hat frame, pleated 
down around the crown, fastened in 
place, with the edge coming just over the 
edge of the brim and then strapped into 
place with a band of ribbon and a big 
bow in front. The under side of the brim 
is faced with net or chiffon. Such a hat 
is not difficult to make, only the designer 
must have the “know-how.” The lin¬ 
gerie hats of this season are not quit i 
as “floppy” as they were last year; the 
more elaborate ones are often trimmed 
with bunches of flowers instead of rib¬ 
bon. They look especially well with a 
linen jacket suit. 
* 
Newspaper reports state that farmers' 
wives in the Middle West are rebelling 
against the cooking of lavish feasts for 
thrashers, the assertion being made that 
in some districts all the women have 
banded themselves together with binding 
promises to provide simpler meals, in¬ 
stead of vying with e eh other in these 
displays of dainties. We do not know 
whether there is any foundation for these 
reports, but we do think that unneces¬ 
sary burdens have been imposed upon the 
women in many cases when providing for 
the thrashing outfit. The plan followed 
in many great wheat-raising sections of 
the Northwest, where the thrasher has a 
cooking and sleeping outfit for his em¬ 
ployees, seems to us right and just, and it 
removes an extra burden from the house¬ 
keeper. The boarding of outside work¬ 
ers, whether thrashers or regular hired 
men, adds enormously to the housework 
of many fan s, and anything that light¬ 
ens it should be welcomed. 
* 
Courses of reading and lists of books 
always vary according to the taste of the 
compiler. The following list is given by 
the Marchioness of Londonderry, in the 
London Saturday Review, as suitable for 
girls before the age of 12: 
Nursery rhymes, Grimm's fairy stories. 
Hans Andersen's fairy storips, Struwwelpeter, 
Ehildren's Golden Treasury. Babies' Classics, 
Miss Sewell's children’s works. Miss Edge- 
worth's children's works. Captain Marryat's 
works. Captain Ma.vne Reid's works. Miss 
Yonge's Lances of Lynwood. Miss Yonge's 
Prince and the Page. Miss Yonge's The Little 
Duke, tlie Lambs’ Tales from Shakespeare. 
Arabian Nights, Tom Brown's School Days, 
Encle Tom's Cabin. Pilgrim's Progress. Swiss 
Family Robinson. Robinson Crusoe, Sir L. Me- 
Clintock's Voyage of the Little Fox. Alice in 
Wonderland, .lungle Book, by Kipling: Self- 
Help. by Smiles; The Heroes, by Kingley. 
We should endorse this list very heart¬ 
ily, excepting only Captain Marryat, while 
owning that this vivacious author was 
included in our own reading at the age 
mentioned. Hawthorne’s Wonder Book 
and Tanglewood Tales should certainly 
be included. Smiles’ Self-Help is often 
dismissed by modern critics with a rather 
patronizing smile, as a somewhat priggish 
and dreary volume, yet we can recall no 
other book that more strongly influ¬ 
enced us with entirely praiseworthy ideals 
during the impressionable years between 
10 and 14. Lady Londonderry advises a 
list of historians and essayists for the 
girl over 12. and concludes with the fol¬ 
lowing list of authors, with whom she 
considers every girl should be familiar: 
Horace Walpole. Lady Mary Wortley Mon 
tagu. Miss Austen, Miss Yonge, Miss Sewell. 
Mrs. Gaskell. Sir Walter Scott. Thackeray. 
Lord Lylton, Dickens. Lord Macaulay, Fronde. 
Carlyle, Raskin, Charles Reade, Matthew Ar¬ 
nold, Charles Lamb, R. D. Blackmore, Lord 
Beaconsfield, Charles Kingsley. It. L. Steven¬ 
son. Goldsmith, Gibbon. Prescott, Madame de 
Sevigne, G. Eliot, and of course Shakespeare. 
Milton, Tennyson. And every girl should read' 
the following particular books: Boswell’s Life 
of Johnson, Smiles's works, Dr. Ball's works 
on astronomy, Hugh Miller's Schools and 
Schoolmasters and Old Red Sandstone. Ras¬ 
kin's Sesame and Lilies. Darwin’s works (if 
tier teachers would permit it). 
This is a vastly different list from the 
“six best sellers,” but it means the per¬ 
manent culture that forms character and 
judgment. ________ 
Pickles and Relishes. 
Cauliflower Pickles.—Two cauliflowers, 
broken un, one pint small onions, three 
medium sized red peppers; dissolve half a 
pint of salt in water sufficient to cover the 
vegetables, and let stand over night; 
drain in the morning; steam the vege¬ 
tables until tender; heat two quarts of 
vinegar with three level tablespoonfuls 
of mustard (less if preferred) until it 
boils; pour over vegetables; bottle and 
seal. 
Currant Catsup.—Ten pounds of cur¬ 
rants mashed and strained through a 
cloth. Add one quart vinegar, five pounds 
granulated sugar, three tablespoonfuls 
cinnamon, two of allspice, one each of 
cloves and salt, and one-half teaspoon 
red pepper. Boil slowly one hour and 
put up in small bottles. 
Grape Catsup.—Pick seven pounds of 
grapes off the stems, wash them, put 
them in a stone jar and set the jar over 
the fire in a deep pot of boiling water. 
Let the grapes cook in this manner for 
an hour in order to loosen the seeds. 
Remove from the fire and strain through 
a sieve, being careful that all the pulp 
goes through. Then add a pint of good 
cider vinegar, three and a half pounds 
of sugar and a teaspoonful each of cin¬ 
namon and cloves. Return to the fire 
and cook until thick. 
India Relish.—This recipe calls for 
gherkins, large cucumbers, small onions, 
cabbage and red peppers. Green nastur¬ 
tium seeds may be added. Cut the vege¬ 
tables all into small pieces and put the 
mixture, layer by layer, into a stone jar, 
separating the layers with salt. Sprinkle 
the top well with salt, cover with a plate 
weighted with a flatiron, stone or brick. 
and let the jar and contents stand for 
three days. At the end of that time drain 
off the liquid and rinse the vegetables 
thoroughly in cold water. Then cover 
with fresh cold water and leave for 36 
hours. In the meantime scald three- 
quarters of a gallon of cider vinegar with 
half a tablespoonful each of celery seed, 
paprika, cloves, mace, ground mustard 
and horse radish and two tablespoonfuls 
of curry. Add one and three-quarters 
cupfuls of brown sugar. Turn the vine¬ 
gar over the drained vegetables and cook 
for a quarter of an hour. Put the relish 
into a stone jar and leave it for two or 
three days. Then drain off the vinegar, 
scald it and pour it while hot over the 
vegetables. Let it stand until the next 
day, then fill into small jars, cover closely 
and keep in a cool dark place. 
Pepper Relish.—Remove the seeds from 
six large green peppers and one red bell 
pepper, and chop the peppers fine. Mix 
the peppers with a finely minced head of 
cabbage. Turn in a little less than a 
quarter of a cupful of salt, a full cupful 
of sugar, two tablespoonfuls of mustard 
seed and nice cider vinegar enough to 
cover the mixture.. Stir thoroughly and 
bottle. 
Minced Pickle!—Chop half a peck of 
green tomatoes, cover them with two- 
thirds of a cupful of salt and let them 
stand for a day and a night. Then scald 
half a gallon of vinegar, with a table¬ 
spoonful of pepper, a tablespoon ful and a 
half each of ground mustard, allspice, 
cinnamon and cloves and half a cupful 
of white mustard seed. Add to the to¬ 
matoes two onions chopped fine and four 
large green peppers denuded of seeds and 
cut into rings. Turn the vinegar over the 
mixture and boil steadily 20 minutes; 
then bottle. 
Just to be good, to keep life pure from 
degrading elements, to make it constantly 
helpful in little ways to those who are 
touched by it, to keep one's spirits always 
sweet, and avoid all manner of petty 
anger and irritability—that is an idea as 
noble as it is difficult.—Edward Howard 
Griggs. 
Banner Lye 
10 lbs hard soap or 20 gallons soft soap 
Costs 10 cents lakes 10 minutes No boiling 
makes pure soap 
^Wholesale Prices 
Our Oven Thermometers 
Make 
Good 
la < 
easy 
Gold Coin Stoves have 
been standard for near¬ 
ly 50 years. Wherever 
not on sale, we will sell 
Gold Coin 
Ranges 
or Heating 
Stoves at the 
wholesale 
price, safely 
del ivered, 
freight pre¬ 
paid, highly 
polished, 
rendv to put in 
your home on a 
YEAR’S 
FREE TRIAL 
Patent STELLIFORM GRATE 
It saves fuel and trouble. # 
Return at our expense if not satisfied. This is the 
first proposition of this kind ever made by a roanu- 
facturerof a Standard Trade Marked Stove. >N rite 
for our Free Illustrated Catalogue. It tells about all 
the Stoves—and gives you whr lesale price on each. 
V TKE GOLD COIN STOVE CO.. 3 Oak St.. Troy. N. T. 
^ (Successor to Bussey & McLeod, F.st. I860) J 
THE HESSLER 
Best and cheap¬ 
est Rural Mail 
Box on the Mar¬ 
ket Fully ap¬ 
proved by Post¬ 
master General 
Big profits for 
agents. We want 
an agent in every 
town. Souvenir 
Buttons free on 
application. A 
large, strong uox 
n rm at. Mail Box. and a small price 
H. E. Hessler Co,, Factory 8, Syracuse, N.Y. 
8-Bar Telephone— Strongest Made 
If you can’t 
ring every 
one with 
this your 
wire is 
down. 
iNWrite us. 
Eastern 
Tel. Mffi;. 
Company 
West 
Chester, 
Penna. 
NEW HOTEL ALBERT 
Cor. University Place and 11th Street, 
NEW YORK CITY. 
One Block West of Broadway. European Plan. 
The only absolutely, fire-proof transient hotel 
below Twenty-third .Street. First-class accom¬ 
modation at moderate rates. Rooms from 
ONE DOLLAR per day up. One hundred 
rooms, with private Bath, from TWO DOL¬ 
LARS per day up. Cuisine and service un¬ 
excelled. 
L. FRENKEL, - - Proprietor 
U J 
1.4 
, v /1, 
pgr hf- 
y 
'T: 
' i ..;)\ 
TNT'.TjT:../ 
... ' N 
New 
Homes m U* West 
Cheap lands, diversified crops, abundant har¬ 
vests, good markets, everybody busy, a demand 
for good men—farmers, stockmen, merchants and 
the professions—that is the condition in the terri¬ 
tory reached by the nine thousand miles of the 
Chicago & North-Western Railway in nine of the 
great States of the Northwest. 
Homeseekers’ Rates 
Why not go West and see for yourself? The North-Western Line 
Offers special low-rate round-trip tickets to points in Illinois, Iowa, 
Nebraska, Wyoming, the Dakotas, Wisconsin, Northern Michi¬ 
gan, Minnesota and other points West the first and third 
Tuesdays of each month. All agents sell these low-rate 
tickets reading via this line. 
Write to us for facts as to soil, resources, climate, schools and 
churches, and as to where to find business openings suited 
to your needs. Free booklets, maps and full infor¬ 
mation on request. 
W. B. KNISKERN, 
Passenger Trafllc Manager, 
CHICACO. 
NW505 
•• 1 
J 
