526 
THE RURAL NEW-YORKER. 
June 30, 
From Day to Day. 
A REBUKE. 
Why are you sad? (sing the birds, the little 
birds) 
All the sky Is blue. 
We are in our branches, yonder are the herds, 
And the sun is on the dew ; 
Everything is merry, sing the happy little 
birds. 
Everything but you ! 
Eire is on the hearthstone, the ship is on 
the wave. 
Pretty eggs are in the nest, 
Yonder sits a mother smiling at a grave, 
With a baby at her breast; 
And Christ was on the earth, and the sin¬ 
ner He forgave 
Is with Him in His rest. 
We shall droop our wings (pipes the throstle 
on the tree) 
When everything is done; 
Time unfurleth yours, that you soar eter¬ 
nally 
In the regions of the sun. 
When our day is over (sings the blackbird 
in the lea) 
Yours is but begun! 
Then why are you so sad? (warble all the 
little birds) 
While the sky is blue, 
Brooding over phantoms and vexing about 
words 
That never can be true. 
Everything is merry (trill the happy, happy 
birds). 
Everything but you ! 
Rose Mulholiand (Lady Gilbert). 
• 
On a fiat stone in Conway Church, 
Wales, is the following inscription: 
“Here 1”eth the body of Nicholas Hookes, 
of Conway, gent, who was the forty-first 
child of his father, William Hookes, esq., 
by Alice, his wife, and father of twenty- 
seven children, who died the 30th day of 
March, 1637.” Imagine the possibility of 
a quiet family meal with William Hookes, 
Esq., unless the juvenile Hookeses were 
in a higher state of discipline than pre¬ 
vails in most modern households! 
* 
A vegetable ragout recommended by 
Table Talk is a good supper dish, or de¬ 
sirable to serve with a cold meat dinner. 
Clean and scrape enough new carrots to 
measure a pint; take the same quantity 
of new potatoes and white turnips, cut¬ 
ting them in pieces about the size of the 
carrots. Cut a half cupful of leeks in 
fine slices. Cook the carrots in boiling 
water for half an hour and the other 
vegetables separately for 10 minutes. In 
a frying pan brown slowly together two 
tablespoonfuls each of butter or dripping 
and flour; add gradually one pint of 
stock or water and stir until thick and 
smooth. Season with a level tablespoon- 
ful of sugar, one teaspoonful of salt and 
one-quarter of a teaspoonful of white 
pepper, add the vegetables, cover and 
simmer vently for half an hour, and be¬ 
fore serving stir into it a tablespoonful 
of parsley. 
♦ 
Pressed chicken (made of home-grown 
chicken, and not from the mysteries of 
the packing-house) is an excellent hot- 
weather dish for a cold Sunday dinner. 
Singe, clean and disjoint a good-sized 
fowl; put in a kettle, cover with boiling 
water and simmer slowly until the flesh 
drops from the bones. When half done, 
add a high seasoning of salt, white pep¬ 
per and celery salt and one small onion 
stuck with two cloves. When sufficiently 
tender, carefully remove skin, bone and 
fat and shred the meat in good sized 
pieces. Hard boil two or three eggs and 
cut them in thin slices. Remove the fat 
from the pot liquor, boil it down to one 
cupful and moisten the meat with this. 
Thickly grease a mold with soft butter 
and make a pattern round the sides with 
the egg whites and yolks. Now carefully 
fill with the chicken mixed with the re¬ 
mainder of the eggs, packing it down 
well. Cover with a plate, set a weight on 
it and put aside in a cold place for at 
least 12 hours. 
Dr. Wiley, Chief of the Bureau of 
C l listry. Department of Agriculture, is 
still learning painful facts about the food 
we eat. At a recent meetinv he said: 
I have found that the foods we daily con¬ 
sume are so fraught with germ life of a 
harmful nature that I am almost afraid to 
go to table. The butter is tainted—there is 
little other to be found anywhere. Canned 
goods are kept years and sold for the genuine 
article. I speak particularly of condensed 
milk. If we know nothing of the fresh milk 
we get, surely our knowledge is more limited 
as to the product that is put up in cans. 
The Lord intended us to resort to cans only 
to tide us over one season, until green fruits 
could he had again, but the canneries don't 
know this. There is no law requiring them 
to stamp the date on their goods; if they 
did, it would kill the snle. It is against the 
law to make a dollar of half lead and half 
silver. Then why is it not unlawful to 
make foods half pure and half poison? 
That is a strong argument in favor 
of doing all the home canning possible 
this season. 
* 
Early Spring sowings otf parsley— 
one of our garden indispensables—failed 
us this year, in spite of all our pains, hut 
we have an ample supply from plants 
wintered over, though they now threaten 
to po to seed. Another sowing will be 
made in September, if the weather is pro" 
pitious; some pot plants can be wintered 
in the house, and some outside will sur¬ 
vive the Winter if not too severe. The 
Winter plants will flourish in the kitchen, 
or in a light cellar window, though the 
Double Moss Curled is quite handsome 
enough for any window garden. We are 
often surprised to find parsley absent 
from the home garden. Many amateur 
gardeners are discouraged by its slow 
germination, hut this is hastened by soak¬ 
ing the seed in tepid water for 24 hours 
before sowing. The little plants are very 
delicate at first, and must he well weeded 
and cared for; early sowing gives them 
a good start. Old-fashioned Devonshire 
folks say that if parsley is transplanted 
bad luck follows, while in Suffolk they 
used to say that it would never germinate 
unless sown on Good Friday. In old 
Hampshire there was a superstition 
against giving parsley away; it must al¬ 
ways be paid for. 
Canning Fruits and Vegetables. 
My experience in canning fruits and 
vegetables proves that no jar as yet on 
the market surpasses the Mason. With 
good lids and new rubbers each year, if 
fruits are properly prepared and jars 
properly sterilized, the Mason jars will 
not fail to do their part of the work well. 
New jars should always he put on the 
stove to boil in cold water enough to 
cover, brought slowly to the boiling point 
and slowly cooled. When treated in 
this way they will stand greater extremes 
of heat or cold. In buying rubbers buy 
the very best always. To use old rubbers 
or buy cheap ones is poor economy. Last 
season a new rubber was sent me to try. 
I am not able to tell what the founda¬ 
tion is, hut it is covered on both sides 
with sealing wax. The hot fruit in a hot 
jar melts the wax on the under side, and 
as the lid must he put on while hot it 
melts the wax on the upper side. I used 
them in canning tomatoes. There is this 
much to be said in their favor; one does 
not have to work twisting the cap on the 
jar. Of course all jars are carefully 
washed and rinsed as soon as emptied. 
But here is an important point often over¬ 
looked by the housewife. Jars must be 
sterilized with boiling water just before 
fruit is put in and neither jar nor lid 
must be touched on the inside with cloth 
or hand. Jars taken from boiling water, 
placed on a plate, a new rubber put on 
properly, and filled to the brim with 
boiling fruit, a cap also taken from 
boiling water, carefully fitted on and 
screwed tight, are airtight and their con¬ 
tents will keep. It is not at all difficult 
to handle jars and caps without touching 
the inside. A little thought at the begin¬ 
ning of the canning season will soon 
make this a habit. 
I do not approve of the practice of 
turning jars upside down to find out 
whether they will leak or not, because 
the porcelain lining does not always fit 
the cap properly and there is danger of 
lead poisoning. After the fruit is 
ready for the jar do not remove from 
the stove, hut bring your table with jar 
on near the stove and fill with the boiling 
fruit. Adjust cap and screw down tight 
before filling a second jar. This is hot 
work on a hot day, but it is easier to do 
it right the first time than to, have the 
contents snoil or have to reheat and can 
the second time. 
An excellent way to can strawberries, 
raspberries or any fruit that requires 
little or no cooking is the following; 
Prepare fruit carefully, discarding all 
blemished or imperfect berries. Prepare 
a syrup of one quart of water boiled, one 
cupful of sugar. More or less sugar may 
be added according to the taste of family 
and the acidity of the fruit to be canned. 
Have jars thoroughly sterilized as above, 
fill with the prepared fruit, pour over 
the syrup until it is filled to the brim. 
Screw on cap after adjusting rubber. 
Place jars in a stone crock with thin 
strips of board or a cloth under them 
and pour around them enough boiling 
water to fill crock up to the rubbers on 
jars. Cover with blankets, carpets, etc., 
to exclude air, and leave over night or 
until the water is cold. Canned in this 
way soft fruits keep both shape and color, 
and very nearly resemble fresh fruit. 
Fruits that lose color, such as strawber¬ 
ries or red raspberries, should have paper 
bags or posteboard boxes slipped over 
them to exclude the light. 
MARGARET CAVANAUGH DALY. 
Savory Sandwiches. 
Cheese and Walnut.—Shell English 
walnuts. Blanch and chop, and to every 
tablespoonful of nuts allow a good half 
teaspoonful of cream cheese. Rub well 
together and spread on thin slices of 
crustless white or graham bread. 
Cheese and Cucumber.—Peel and slice 
the cucumbers and cover them with salt 
water. Butter thin slices of Drown bread 
and sprinkle finely grated cheese on hajf 
of the pieces. On the other pieces ar¬ 
range the slices of cucumbers washed free 
from salt. Press the pieces together and 
trim the edges. 
College Club.'—Stone, chop and pound 
to a pulp two dozen olives. Mix with 
half a teaspoonful of celery salt, one- 
fourth of a teaspoonful of tomato catsup, 
a few drops of tabasco sauce and half a 
cup of mayonnaise dressing. Spread the 
paste between oblongs of bread from 
which the crust has been removed. 
Roast Beef.—Chop rare roast beef very 
fine, taking care to use only the lean por¬ 
tions of the meat. Sprinkle with salt, 
pepper and a saltspoonful of horseradish. 
Mix and make into sandwiches with thinly 
sliced graham bread. 
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3586 -E Cherry St., Philadelphia, Pa. 
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