574 
THE RURAL NEW-YORKER 
July 21, 
[ Woman and Home ] 
From Day to Day 
IN CITY STREETS. 
Yonder In the heather there’s a bed for 
sleeping. 
Drink for one a-tliirst, ripe blackberries to 
eat; 
Yonder in the sun the merry hares go leap¬ 
ing, 
And the pool is clear for travel-wearied 
feet. 
Sorely throb my feet a-tramping London 
highways, 
(Ah, the springy moss upon a northern 
moor!) 
Through the endless streets, the gloomy 
squares and byways. 
Homeless In the city, poor among tlie poor! 
London streets are gold—ah, give me leaves 
a-glinting 
’Midst gray dykes and hedges in the Au¬ 
tumn sun ! 
London water’s wine, poured out for all un¬ 
stinting— 
God ! for little brooks that tumble as they 
run ! 
Oh, my heart is faiu to hear the soft wind 
blowing. 
Laughing through the fir-tops up on north¬ 
ern fells ! 
Oh, my eye’s an ache to see the brown burns 
flowing 
Through the peaty soil and tinkling heath¬ 
er bells. 
—Ada Smith in Westminster Gazette. 
* 
A colored slip, to wear under a thin 
lingerie waist, need not necessarily be of 
silk; mercerized lawn is excellent for 
this purpose. These lawn slips, ready¬ 
made, cost $1 each. Lace sleeves and 
yokes often seen with dresses of thin 
silk, should always be lined with mous¬ 
seline de soie, which is much preferable 
to chiffon for this purpose. It does not 
interfere with the transparency of the 
lace, while preventing it from tearing. 
* 
'Chinese lanterns often add to the ex¬ 
citement of a Summer evening festivity 
by swaying in the breeze until they tip 
enough to catch fire. • This can usually 
be prevented by putting about two hand¬ 
fuls of clean sand or fine pebbles in the 
bottom, around the candle holder, thus 
holding the lantern steady. New paper 
lanterns this year show a great variety 
of grotesque shapes, animal heads, grin¬ 
ning moons and dragons, much more ex¬ 
uberant in design than familiar models. 
* 
Popovers are sure to be a success made 
as follows: One cupful of flour, meas¬ 
ured after sifting, one egg, unbeaten, one 
cupful of milk, and a pinch of salt. But¬ 
ter a gem pan and put it into a hot oven. 
Mix all the ingredients together stir¬ 
ring hard with a wooden spoon. When 
the pan is hissing hot, pour in the bat¬ 
ter, filling each compartment half or two- 
thirds full. Bake in a very hot oven un¬ 
til well puffed and brown, cover with a 
paper, and finish baking. This quantity 
makes a dozen popovers. 
* 
A correspondent of the Chicago Rec¬ 
ord-Herald says that she has preserved 
strawberries and red raspberries without 
cooking for years with entire success. 
Her method is as follows: Mash to¬ 
gether with a silver fork equal quantities 
of fruit and sugar. Let stand for an 
hour or more until the sugar is entirely 
dissolved. Then put into jelly glasses or 
pint jars, filling to the brim. Leave un¬ 
covered for 48 hours in an open window 
exposed to the sun. Then seal in the 
usual way and keep in a cool, dark place. 
The flavor of the berries is as when 
picked, and the jam is rich and delicious. 
All utensils used must be absolutely clean 
and jars sterilized. 
* 
We have had but few responses to our 
request for information about canning 
corn so far, and are still seeking further 
light on the subject. We have been given 
the following recipe, used by the Shak¬ 
ers, for drying green corn: Tender 
young corn, just at the fit stage for table 
use, is husked and boiled for 20 minutes, 
just long enough to make the kernels 
firm. With a sharp knife the corn is 
cut from the cobs and spread out on 
platters to dry. If the day is sunny the 
corn is placed in the sunlight, but if 
cloudy the oven of the kitchen range is 
utilized, heated moderately, and the doors 
kept open, in order not to scorch the 
corn. The corn is stirred from time to 
time to equalize the drying. Drying is 
a slow process, occupying two or three 
days. When thoroughly dry the corn is 
put in bags, bung in a perfectly dry place, 
and when desired for use a portion is 
soaked in water over night before heating 
it for the table. 
* 
There are a good many amateur phil¬ 
anthropists whose theory and practice 
do not agree, like one thus described by 
the Youth’s Companion: 
“I tell you, Mrs. Juniper,” Mrs. Hub¬ 
bard was saying to her caller, “we often 
fail in trying to be helpful to needy peo¬ 
ple because we will not put ourselves in 
their places and try to see things from 
their point of view. We consult our own 
pleasure and our own convenience even 
in our charitable work. Self-sacrifice is 
nobler than giving. If we were more 
considerate of —” 
Here Mrs. Hubbard was interrupted by 
the maid, who came to tell her that a 
woman at the kitchen door wished to 
speak to her. She excused herself and 
went .out, but returned a few moments 
later. 
“It’s a woman with a four-year-old 
child,” she said, “looking for work. I 
should be glad to have her help Norah 
with the housecleaning, but of course we 
can’t have that child running over the 
house. She ought to know better than 
to go round with such a handicap as 
that.” _ ' 
Mrs. Spraker Talks. 
“How long do you cook string beans?” 
I asked. 
“How long do you cook them?” Mrs. 
Spraker asked. 
“Three-quarters of an hour to an hour,” 
I replied. She was silent so long that 
I looked up to find her gazing at me with 
scorn too deep for words. 
“Three-quarters of an hour to an hour,” 
she repeated at last. “Why don’t you 
serve them raw and save trouble?” 
“Why. I—I thought they did not need 
much cooking.” 
“You thought wrong, then,” she an¬ 
swered shortly. 
“Now,” she went on, looking at me 
sternly over her glasses, “the next time 
you cook string beans, you cook them 
four hours, do you hear? Four solid 
hours—and when they have been cook¬ 
ing three hours put in some salt. Have 
plenty of water so they won’t burn, but 
the last two hours let the water boil down 
quite low so they won’t taste flat. When 
the four hours are up, pour off the water 
and fix ’em up with butter and some 
good sweet milk or cream, let ’em set on 
the back of the stove where they’ll keep 
hot for a few minuts, then stir ’em up 
and turn ’em out into a dish. You’ll 
have some string beans worthy the name 
then,—you do as I tell you,” she ended 
almost fiercely. 
“I will,—I promise,” I said meekly. 
“But when it comes to green peas,” said 
Mrs. Spraker, “that is another matter. 
Nearly everyone cooks peas too long. 
Don’t cook them but twenty minutes or 
half an hour at the very most. You’ve 
got to have good judgment to cook peas 
and know by the taste when they are 
done. You want to salt ’em after they 
have cooked fifteen minutes, and you 
want to cook ’em in as little water as you 
can and not have ’em burn. There ought 
not to be bardly any water left when 
they are done, but what there is you 
want to pour almost all away. Then fix 
’em up with cream or milk and butter, 
and—” she hesitated, looked about her, 
then bending nearer said in a low voice,— 
“I wouldn’t tell everybody, but you want 
to put in just a tiny pinch of sugar.” She 
settled back in her chair again and spoke 
in her natural voice. “If you do as I 
say and then don’t have good peas, it will 
be because the peas were too old before 
they were picked, or else have been too 
long off the vines. You don’t want to 
pick ’em the night before, but pick ’em 
and get ’em shelled and to cooking just 
as quick as you can.” 
“When you season them,” I said, “you 
didn’t say anything about it, but I sup¬ 
pose you put in some pepper.” 
“Pepper!” Mrs. Spraker glared at me, 
“I don’t use any pepper.” 
“What, not any?” 
“No. not any. I want my vegetables 
cooked right and seasoned with good 
cream and butter, and I don’t have to 
cover up my shortcomings and ruin the 
flavor of the vegetables with pepper.” 
I felt that it was time to go. I had a 
notion that I was treading on dangerous 
ground, so I said good afternoon and 
went quietly down the walk. 
“Pepper indeed!” I heard her mutter, 
and once more in a tone of fine scorn, 
“Pepper!” susan brown robbins. 
Pocket Croquet. 
Croquet, as a game, never entirely loses 
favor, but a new way of using the balls 
and mallets is always welcome, and 
“pocket” croquet is a fine variation from 
the old game, for it is exciting enough 
to be interesting and, at the same time, 
simple enough to be easily understood, 
and may be played by two, or several 
persons. To prepare the ground, mark 
out a circle as large as available ground 
will permit and place twelve, ten, or eight 
wickets on the line of circumference, at 
equi-distant -points—placing them with 
both points of the wicket on the line of 
the circle in such a position that a ball 
struck from under one of the feet goes 
toward the center. Number the wickets 
from one up to the limit of their number, 
and in the center of the circle dig a hole 
and place a small pail in it to form the 
“pocket.” which should be just large 
enough to let the ball drop into- it, easily, 
for if larger than is needed it lessens the 
chance of the ball jumping across it, and 
in that degree lessens the fun. 
To play the game, put a ball just out¬ 
side wicket No. 1 and strike it through 
and toward the center, sending it into 
the pocket with as few strokes as possi¬ 
ble. When the ball is in the pocket mark 
the number of strokes used against “No. 
1” and then take the ball out and play 
from the second wicket to the pocket. 
When the play has been made from each 
wicket add together the number of 
strokes used from each, to get the total 
score. When each player has completed 
the round the one who made the least 
number of strokes is declared the winner. 
It simplifies the game if the first player 
works from the first wicket and then 
waits until each of the players makes the 
same play (this is the best way for chil¬ 
dren to play), but there may be several 
playing at one time. When this is the 
case the second player waits until the 
first one begins the play from third 
wicket—leaving one wicket between play¬ 
ers all around the circle. When several 
players have balls in the field there is the 
danger of being knocked out of position, 
but as the chance is equal to all it only 
adds to the fun and there is, also, the 
chance of one ball striking another in 
such a way as to send it into the pocket. 
When this happens the owner of the ball 
can take it out and begin to play from 
the next wicket, with no strike added to 
his count. The winning of the game 
often depends on the ability to strike the 
ball with just the right amount of force 
to roll it into the pocket, and it is aston¬ 
ishing to find how very little extra force 
sends it across—and adds to the number 
of strokes required. Sometimes when the 
players are grown-ups they cross two 
wickets over the pocket, to form a cage, 
and the wire on each side stops many a 
ball from going in, thereby adding to the 
excitement of the game. 
EVA RYMAN-GAILLARD. 
When you write advertisers mention Tim 
H. N.-Y. and you'll get a quick reply and 
“a square deal." See guarantee, page 8. 
Prepare for the 
Bleak King 
.* 
The Summer outing isthe gladsome time, due 
to keen enjoyment of the softly bracing air. 
Why not enjoy the June-like, equally soft and 
uniform warmth of Hot Water or Low Pres¬ 
sure Steam heating in home, store or office 
during the soon-coming Winter? 
Radiators ^1 Boilers 
overcome Jack Frost and the Bleak King, saving 
coal and work. The dirt, ashes and coal gases are 
absolutely kept out of living 
rooms. IDEAL Boilers and 
AMERICAN Radiators 
need no repairs—they outlast 
the building. The economies 
will pay for the outfit,—and, 
perhaps, the Summer outing. 
Don’t think you have to wait 
to build a new house—the 
piping is all threaded and fit¬ 
ted at the shops from exact 
measurements, and outfit is 
put in without disturbing 
uilding or occupants. 
IDEAL Boilers areeasierto 
run than a parlor stove—feed 
with coal twice per day; add 
bucket or two of water per “V 
month to keep system full; remove ashes every 
other day. 
Put in now at Summer prices, and by best mechan¬ 
ics. Write us for “ Heating Investments” book¬ 
let (free). Branches and warehouses throughout 
America and Europe. 
I 
Dept. 9. 
CHICAGO 
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. 
CORNED BEEF 
We use only FRESH BEEF, and then nothing hut 
the plates. WE GUARANTEE THE QUALITY. 
Everybody orders again, as the CORNED BEEF is as 
werepreseut. Write for prices—will answer promptly. 
GEO. NYE & COMPANY 
SPRINGFIELD, MASS. 
THE THOUSAND 
ISLANDS 
are more attractive than ever this 
season. The New York Central Lines 
Four-Track Series No. 10, “The St. 
Lawrence River from the Thousand 
Islands to the Saguenay” contains the 
finest map ever made of this region. 
Copy will be sent free, postpaid, on 
receipt of a two-cent stamp by George 
H. Daniels, Manager, General Adver¬ 
tising Department, Room 21G, Grand 
Central Station, New York. The 
“AMERICA’S GREATEST RAILROAD” 
REACH THE THOUSAND 
ISLANDS FROM EVERY 
DIRECTION 
C. F. DALY, Passenger Traffic Mgr., New York. 
