1906. 
THE RURAL NEW-YORKER. 
639 
Four Familiar Pickles. 
Pickled Peppers.—Put two dozen green 
peppers jn a bowl and pour over them a 
very strong brine. Put a weight over 
them to keep them under the water and 
let them lie for two days. Drain them, 
make a small incision in the side of each 
to let out the water, wipe them with a 
soft cloth and put them in a stone jar, 
with one-half ounce of whole allspice, one- 
half ounce of whole cloves and a small 
lump of alum. Pour cold vinegar over 
them and tie a bladder securely over the 
jar. Pickled in this way the peppers 
should preserve their color. 
Pepper Mangoes. — Two dozen full- 
grown pods of red pepper. Cut out the 
stems with a sharp knife and scrape out 
the seeds. Lay the pods in brine and let 
soak for 24 hours. Drain. Make a dress¬ 
ing of finely chopped cabbage, enough to 
fill the peppers, seasoned with one table¬ 
spoonful each of salt and pulverized mus¬ 
tard seed, one teaspoonful of grated 
horse-radish, one teaspoonful of black 
pepper and one tablespoonful of made 
mustard. When well mixed stuff the pep¬ 
pers, sew the stems on with a coarse 
thread, pack in a stone jar, cover with 
strong vinegar and let stand two weeks 
before using. 
Mustard Pickles.—Two quarts small 
cucumbers, one quart small onions, one 
quart "reen tomatoes, one large cauliflow¬ 
er, six green peppers, quartered. Lay in 
weak brine twenty-four hours, then scald 
in same water and drain. Paste—six ta¬ 
blespoonfuls Enelish mustard, one table¬ 
spoonful turmeric, one and one-half cups 
of sugar, one small cup of flour, two 
quarts best cider vinegar. Mix dry in¬ 
gredients thoroughly, add vinegar, boil a 
few minutes, pour over pickles and bot¬ 
tle. 
Pickled Walnuts.—The walnuts must 
be gathered while young and green, and 
be laid in strong brine. Leave them in 
this for a week, changin'* it every other 
day. Take them out, dry them between 
two cloths and pierce each with a large 
needle. Throw them into cold water and 
leave them several hours before packing 
them in small jars and pouring over them 
scalding hot seasoned vinegar, prepared 
in the following proportions: Four quarts 
of vine"ar, one cupful of sugar, three 
dozen whole cloves, three dozen black 
peppers, 18 whole allspice and 12 blades 
of mace boiled together for five minutes. 
More About Canning Corn. 
I have had very good success in can- 
nine corn for a number of years, and as 
1 have lost but two cans in that time, 
I think it is safe to give my method. 
There are two first things to do. One is 
fill each can half full of water, turn up¬ 
side down and knozv thjt they will hold, 
air-tight. Then the corn ought to be 
picked in its prime and cut off at once. 
If the corn is not perfectly white, score 
each row of kernels with sharp knife and 
scrape out the pulp. Cut fine any way at 
least twice through each of the kernels, 
and don’t cut into the cob to save it. See 
that there are no air bubbles in the can, 
also that the rubber ring is in place before 
putting the top on, as the top must not be 
removed after cookin'*. Screw the top 
on just enough to prevent coming off in 
the boiler. My rack to set the cans on in 
the boiler is made from an old berry slat 
cut down just to fit, and holds ei<*ht glass 
cans. Put cold water in boiler so it comes 
half up to top of cans, heat slowly to 
boiling point, then keen water bubbling, 
not hard, for four hours. Take out and 
screw top tight. It is long, hot work, but 
it pays in the Winter every time a can is 
opened. .mrs. j. e. d. 
Apropos to the note on page 574, I may 
rav that, though I have made several ig¬ 
nominious and malodorous failures in 
canning green corn by various methods, 
the following gave great satisfaction last 
of a common tin cupful of salt. Crowd 
into the can with a stick and let the water 
cover the corn in the can. Though 
boiled but three or four minutes, the 
corn remains hot in the can long enough 
to cook thoroughly; so it is only neces¬ 
sary to soak over night in three or four 
favorite Peter Pan or tennis model and 
has a great many advantages. It is sim¬ 
ple and easy to make, while it is becoming 
to most figures, and can be laundered 
with perfect ease. This one includes the 
characteristic elbow sleeves which either 
can be closed or made with openings at 
the outer portions as may be liked, the 
lower edf*es being finished with bands and 
cuffs. The waist is made with fronts 
and back. The front edges are finished 
with wide hems and the patch pocket is 
arranged over the left front. The roll¬ 
over collar is joined to the neck, and the 
fulness at the waist line can be regulated 
by means of tares or straight bands. The 
sleeves are gathered at both upper and 
lower edges and are finished with bands 
and cuffs. The quantity of material re¬ 
quired for the medium size is 3yards 
21, 3V 2 yards 27 or 1^4 yards 44 inches 
wide. The pattern 5420 is cut in sizes for 
a 32, 34, 36, 38, 40 and 42-inch bust meas¬ 
ure; price 10 cents. 
The Bookshelf. 
5414 Misses’ Shirt Waist or Blouse, 
14 and 16 years. 
volumes of water, pour off and heat up 
with the uSual accessories of cream, etc. 
This process is simple, yet perfectly suc¬ 
cessful, and the product excellent. Part 
of the corn may be used from the can, and 
the remainder will keep for some time 
without spoiling. F. E. H. 
The Rural Patterns. 
Young girls are always ready to seize 
upon anv satisfactory novelty in dress and 
the Peter Pan shirt waists have met with 
hearty anproval. This one has two tucks 
in each front and can be made either 
from the thin lawns, batistes and the like 
or from the slightly heavier madras, 
linen and French pique. In this instance 
white mercerized batiste is worn with a 
pretty blue tie and belt, but in addition to 
the plain materials there are many dotted 
ones that are much liked. Pin dotted 
lawn with collar and cuffs of plain color, 
matching the dots is a favorite and the 
coin dotted wash silks are exceedinglv 
smart. The waist is made with the fronts 
and the back. The back is plain, but the 
fronts are tucked at the shoulders and are 
finished with hems at their edges. The 
patch pocket is arranged over the left 
one and the collar is attached to the neck. 
The sleeves are comfortably full and can 
be made either with or without openings. 
.In either case they are gathered into 
bands to which the cuffs are attached. 
The Packers, the Private Car Lines 
and the People, by J. Ogden Armour.— 
This book, consisting in part of articles 
previously published in magazine form, 
gives the packers’ side of recent public 
agitation affecting their interests. It is 
a hopeful sign that Mr. Armour consid¬ 
ers the public entitled to this explana¬ 
tion. Perhaps the public has done in¬ 
justice to these great interests in forming 
unjustifiable impressions; though matters 
of public note, including recent rebate 
cases, do not bear out the following state¬ 
ment by Mr. Armour: “The dressed-beef 
and packing industry is not in the hands 
of a ‘monopoly combine,’ never has been 
in the hands of such a ‘combine,’ and 
never will be. It cannot become a mo¬ 
nopoly. The business of the packers is 
not sheltered by tariff nor budded upon 
patents of secret processes. Their raw 
material is not to be gathered from the 
bosom of the earth at no cost beyond 
the mere expense of extracting it. Ar¬ 
mour & Co. do not own or control the 
sources of their raw material, and are not 
even interested a dollar’s worth in the 
production of raw material, and I do not 
think any of the packers are so interested 
to any extent. They do not own or con¬ 
trol the transportation avenues over which 
the raw material comes to market. They 
do not, or could not if they would, con¬ 
trol the means of distribution to the con¬ 
sumer, because this product goes, not to 
comparatively a few large users, but to 
each family individually that helps to 
make up the total of millions on millions 
of eaters of American meat on this con¬ 
tinent and thoroughout the world. With¬ 
out control of some, or at least of one, 
of the commercial instrumentalities men¬ 
tioned no industry can be monopolized.’’ 
The book is published by Henry Altemus 
Company, Philadelphia; illustrated; 380 
pages; price $1.50. 
When yuu write advertisers mention Tmo 
R. N.-Y. and you’ll get a quick reftly and 
“a square deal." See guarantee, page 8. 
Mustard Pickles.— This is an excel¬ 
lent pickle recipe. To every gallon of 
water add two pints of fine salt, heat 
scalding hot and pour over the cucum¬ 
bers. Let stand 24 hours, pour off the 
brine. Heat sufficient vinegar to cover 
them. To every gallon of vinegar add 
one tablespoonful pulverized alum, pour 
over the cucumbers and cover tight to 
steam. Put on fresh cabbage leaves every 
other day for a week; heat the vinegar 
again, put back on cucumbers and let 
stand two or three days. Then take 
fresh vinegar; to every gallon put one 
teaspoonful of red pepper, one of black 
pepper, one ounce cinnamon sticks, two 
ounces white mustard seed, one small 
piece confer root, a small handful of 
horseradish root, one teaspoonful of 
cloves. Boil the spices in a bag, then pour 
over pickles. These will keep crisp and 
nice indefinitely if kept under the vinegar, 
or mav be bottled and sealed if preferred. 
MRS. w. s. 
SEPTEMBER 
IN THE 
ADIRONDACKS 
No finer place can be found than 
the Adirondacks in September. 
The air is cool and bracing, the 
scenery beautiful and the sense of 
perfect rest that comes with the night 
is delightful. 
This wonderful region is reached 
from all directions by the 
A 
f NEW YORK 
(entral 
LINES 
• AMERICA’S GREATEST RAILROAD.’- 
For a copy of ‘‘The Adirondack Mountains and 
How to Reach Them,” send a two-cent stamp to 
George H. Daniels, Manager General Advertising 
Department, Grand Central Station, New York. 
C. F. DALY, 
Passenger Traffic Manager, 
NEW YORK. 
YOUNG MEN WANTED —To learn tUe 
Veterinary Profession. Catalogue sent 
free. Address VETERINARY COLLEGE, 
Grand Rapids, Mieh. 46 LOUIS STREET. 
HPHE ladies who 
A secured a break¬ 
fast set and other 
premiums as rewards 
for a little time de¬ 
voted to subscription 
work will be interest¬ 
ed in our new terms 
to subscription work¬ 
ers. Send for them. 
RURAL NEW=YORKER, 
409 Pearl St., New York City. 
No. 2 Multi 
pie Conduit 
BUILDING MATERIAL 
for houses, barns and farm 
buildings of every description. 
Stands greater 
weight, and is 
cheaper than 
brick, stone or 
cement. Send 
for estimates. 
Samples sent 
free. Freight 
prepaid. 
Sold only in 
( car loads. 
Write 
H. B. Camp Co. 
Bessemer Bldg. 
PITTSBURG, PENN 
5420 Blouse or Shirt Waist, 
32 to 42 bust. 
The quantity of material required for the 
sixteen-year size is 3 l / 2 yards 21, 3% yards 
27 or 1 y% yards 44 inches wide. The pat¬ 
tern 5414 is cut in sizes for girls of 14 
and 16 years of age; price 10 cents. 
The plain waist with rollover collar 
makes one of the latest variations of the 
A 
EDdyston£ 
PRINTS 
Simpson - Eddystone 
Silver Greys 
The quality of these standard dress- 
goods, unequalled sixty years ago, has 
steadily improved with the advance of 
modern ideas and methods. Beautiful 
patterns. Fast color. Serviceable at 
any season. 
Ask your dealer for 
Simpson-Eddystone Silver Greys. 
Three generations of Simpsons 
have made Simpson Prints. 
The Eddystone Mfg Co (Sole Makers) Philadelphia 
year: Cut from the cob, cook and seal m You cannot be well unless your stomach and bowels are right, 
glass cans as ordinary fruit, except that The thing to right them is ¥ ^ **!%*%. ^ ^ ^ 44 _ 
:i: s , r™ ™ At *»«?«*•. Jayne s Sanative Pills 
