654 
THE RURAL NEW-YORKER 
August 25, 
[ Woman and Home \ 
From Day to Day. 
DIRGE. 
Let Summer go 
To other gardens, here we have no need of 
her, 
She smiles and beckons, but we take no heed 
of her, 
Who love not Summer, hut hare boughs 
and snow. 
Set the snow free 
To choke (lie insolent triumph of the year, 
With birds (hat sing as though lie still were 
here. 
And flowers that blow as if he still could 
see. 
Let the rose die— 
What ailed the rose to blow? She Is not 
dear to us. 
Nor all the Summer pageant that draws near 
to us, 
Let It be over soon, let: It go by! 
Let Winter come, 
With the wild mourning of the wind-tossed 
boughs 
To drown the stillness of the empty house 
To which no more the little feet come 
home. —E, Nesbit. 
* 
A useful trifle for the grandmother’s 
work basket is a horseshoe magnet, at¬ 
tached to a ribbon. This is used to pick 
up needles or scissors from the floor, re¬ 
lieving an infirm person from the exer¬ 
tion of stooping. 
* 
Among new fancy work, we note ki¬ 
monos of white lawn embroidered in 
colored shadow work, pink or blue. T he 
edges of the garment are finished with 
a hem having a ribbon, similar in color 
to the embroidery, run through it. 
* 
Creamed tomatoes are in season, and 
will make a nice dish for breakfast or 
supper. Peel several tomatoes and cut 
them in moderately thick slices. Fry 
them in butter, seasoning them as they 
are frying with pepper and salt. Remove 
them carefully to a platter, leaving the 
shreds of the tomatoes that have fallen 
off. Pour into the pan about three-quar¬ 
ters of a cup of rich milk and thicken 
with flour. Pour this sauce over the 
tomatoes. 
* 
A recent correspondent frankly states 
that certain forms of farm work, such as 
using the hay rake, are not harmful to 
women if they are properly dressed, a 
view that will be endorsed by many a 
healthy farm woman who cheerfully does 
such work. But there is one point usual¬ 
ly overlooked when a woman assists the 
masculine contingent in actual breadwin¬ 
ning work—that she is ordinarily expect¬ 
ed to do her customary feminine work, 
and add the masculine work too. Out¬ 
side avocations do not, ordinarily, re¬ 
lieve her from the duties expected from 
an industrious woman. When the man 
she has worked with is taking a little 
rest, she is usually working about the 
house; if nothing else there is always 
sewing or mending to do. It is the same 
with women in business life; there are 
too many cases where the woman who 
has been busy in an office during her 
working day, is compelled to spend her 
leisure hours in sewing, mending or 
housework, while her masculine fellow- 
worker employs the same period in whole¬ 
some exercise or amusement. We do not 
think that a woman can compete fairly 
with a man’s efficiency in any occupa¬ 
tion so long as she adds the strain of 
purely feminine avocations to masculine 
work. 
* 
Skirts are usually made up without 
lining nowadays, and if a separate drop 
skirt is not provided, it is very necessary 
to see that petticoats worn with it are 
the right length. We very often see 
handsome costumes entirely spoiled by an 
underskirt short enough to give a trans¬ 
parency of the feet and ankles as the 
wearer walks along. It is surprising, too, 
how often a white petticoat is* permitted 
to spoil the look of a lightweight woolen 
in some pale color, because the white 
skirt makes the double folds of seams 
or pleats show a darker color than the 
main breadths of the dress skirt. 1 his 
is always obviated by a drop skirt of 
the same color. Where an inexpensive 
material is desired, mercerized lawn with 
several ruffles at the foot is tYiost desira¬ 
ble to wear under a light-weight skirt, 
costing less than percaline, and standing 
out nicely. Another feminine failing, al¬ 
most as disastrous as misfit skirts, is 
carelessness in the details out of per¬ 
sonal vision; the back of stocks and 
belts, for example. It is surprising how 
often the appearance is marred by stocks 
fastened crookedly, or with a common 
pin in full sight, or a skirt band that 
obtrudes itself over or under the outside 
belt. And the waists that ought to be 
buttoned in the back, but are not! The 
conscientious use of a hand glass, as the 
last item in one’s toilet, will fully repay 
in added neatness for the extra moment 
at the mirror. 
Salted Corn. 
Perhaps this may not sound appetizing 
to you, but my advice is “try it.” Have 
corn “just right” for eating. While it 
may be brought from the field the pre¬ 
vious evening it should not be prepared 
otherwise until the following morning, 
as there is danger of its souring. Clean 
and scald your boiler thoroughly and fill 
with the corn properly husked and silked, 
discarding all cars either over or under 
ripe. Cook as for the table. Removing 
from the boiler, score each row of kernels 
with a sharp knife and shave off not 
too close to the cob. After cutting from 
cob, measure and to each eight pints of 
corn add one pint of salt and mix thor¬ 
oughly with the hands until a brine is 
formed. Have ready a well-scalded 
and clean crock and pack corn in this 
as it is mixed. When jar is filled within 
one inch of top, cover with a clean white 
cloth large enough to hang over edge of 
crock. On this cloth put about an inch 
of salt, and on the salt a plate that fits 
the top of jar. Now it is ready to put 
in the cellar or any cool place for Fall 
and Winter use, but in its preparation 
for the table lies the secret of its success. 
There is only one way of making it 
palatable, but with directions strictly ad¬ 
hered to it is preferred by many to canned 
corn. About one and one-half hour be¬ 
fore the meal at which one wishes to 
serve it it must be brought from the cellar 
—enough for one meal—and cold water 
enough to cover poured on and at once 
poured off. Then sufficient boiling water 
is poured on to cover and it is allowed 
to stand on the back of the range for 
15 minutes. This water is drained off 
and sufficient fresh boiling water poured 
on to cover and the same time allowed. 
This process is repeated twice more, in 
all four times. Then cream, butter, sugar 
and if liked a little pepper is added. 
In short after pouring off the water for 
the fourth time it is prepared exactly 
as canned corn. The process of remov¬ 
ing the salt by a swift boiling water 
process instead of a slow cold water 
process seems to leave the corn as fresh 
as when taken from the cob. This, to¬ 
gether with the ease with which it is 
prepared—so much easier and surer than 
canning—makes the process ideal. 
Corn Salad. —Another delicious con¬ 
coction with corn for its foundation is 
made as follows: Eighteen large ears 
corn, one head cabbage, one-fourth pound 
ground # mustard, four red peppers 
(chopped), one-half cup salt, one and 
two-thirds cup sugar, two quarts vinegar. 
Corn is shaved from cob, cabbage and 
peppers chopped and all ingredients thor¬ 
oughly mixed. It is then cooked one 
hour. By cooking in oven it need not 
be stirred so frequently and there is 
much less danger of burning. It is 
canned and sealed while hot and being 
served cold (as all salads are) and just 
as taken, from can is ready in case of 
emergency, unexpected company, or as 
a treat for one’s own family. Several 
batches of this will be appreciated bv 
your family during the Winter and 
Spring months. Its appearance tempts 
one’s appetite and the taste fully justi¬ 
fies one’s expectations. 
MARGARET CAVANAUGH DALY. 
Canning Uncooked Corn. 
I take the corn on the cob, and use 
two-quart cans. I break the corn up 
into pieces, so they will fit across the 
can, and fill the can up to the top. Of 
course the pieces as they come to t! e 
top have to be smaller, as the can is 
smaller at the top. Then I take some 
cold water, what I think I need, to fill 
up all my full cans, and put in enough 
salt in the water so I can taste it, or as 
you would to season anything. Then fill 
the cans up with this salt water; have 
new rubbers for cans, and when you 
have got the air bubbles all out seal your 
cans and stand them upside down to see 
that they do not leak. If they do not 
your corn will keep all right. Some cut 
it off and can same way, but always fill 
the can first and then put in the salt 
water. When I can fruit of any kind, I 
clean the fruit and add what sugar I 
want, and stir into fruit; then fill my 
cans up with the fruit, after that fill with 
clear cold water, and after standing one- 
half hour I look for air bubbles. If I 
find any I run a fork down the inside of 
can and let it out. If there is none 
put in some more water until it runs 
over, then seal the same as corn, turn 
upside down and if tight so they will not 
leak your fruit will be fine, and if you 
scald your cans when you have a fire 
you can can your fruit at any time. These 
recipes are tested, and are all right. The 
woman wdio gave them to me says that 
she canned peas the same as corn but 
I have never tried them. The corn or 
fruit is not cooked in any way. The 
corn is cleaned as for boiling on cob 
and then put in the cans and filled with 
salt water and sealed, the most impor¬ 
tant thing being to be sure that the cans 
are tight. The berries are cleaned, sug¬ 
ared and packed in cans; and then fill 
cans with water to fill all, air spaces. I 
always run a fork down inside of can 
so as to be sure about air bubbles being 
out. I like these as fruit is so very 
fresh when canned this way, and it does 
away with standing over a hot stove. 
MRS. GEORGE R. MARSH. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee, page 8. 
YOU a R E NOT 
too far away. We ship 
C A LOW ELL 
Tanks, Towers and Wind Mills to every 
state In the country. The reason Is they 
are the best made of any on the market. 
Ask us for references in your neighbor¬ 
hood. We have them. Send for Tank 
and Tower Catalogue and Special Water 
Works Catalogue. 
W. E. Caldwell Co., Louisville, Ky. 
MACHINERY 
U Best and cheapest, 
Send for catalogue, 
BOOMER & BOSCHERT 
PRESS CO., 
118 West Water St., 
SKKACUSK. S. ¥. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
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gasoline engines, 
'Steam engines, 
saw mills, thresh- 
_ era. Catalog free. 
Monarch Machinery Co., Room 161 ,39 Cortland! St., Maw York. 
CIDER 
AND WINE PRESSES 
HAND AND POWER 
MANUFACTURED BY 
THE G. J. EMENY CO.. FULTON, N. Y. 
SucceRRorH to EMPIRE STATE PRESS CO. 
Send for free IHuntrated Catalogue. 
INDRURO ID 
ROOFING 
Requires no Coating 1 or 
Paint. 
Acid and Alkali Proof. 
Elastic and Pliable 
Always. 
Strong- and Tough. 
Absolutely Waterproof 
Climatic Changes Do Not 
Affect It. 
Practically Fire Proof. 
Can Be Used on Steep or 
Flat Surfaces. 
Any Workman Can Put 
It On. 
No Odor. 
Will not Shrink or Crack 
Light in Weight. 
Does not Taint Water. 
Write for samples, prices and 
circulars. 
H. F. WATSON CO. 
ERIE, PA. 
Chicago, Koston. 
Mention R.N.-Y. 
VWA.K.K. tHIX S 
WALRUS 
ROOFING 
Tough and tight as a walrus 
hide, and just as pliable and 
lasting. Summer sun, winter 
ice, -vven’t affect it. It can’t rust and won’t 
crack. Anybody can lay it. Send for sample. 
Warren Chemical & Mfg. Co., 16 Battery PI, New York 
A Kaiar&azog 
Direct to You 
‘Kalamazoos” are fuel savers.— 
They last a lifetime— 
Economical in all respects— 
They are low in price and high in quality— 
They are easily operated and quickly set up aud made 
ready for business— 
Buy from the actual manufacturer— 
Your money returned if everything is not exactly as 
represented— 
You keep in your own pocket the dealers’ and jobbers' 
protits when you buy a Kalamazoo. 
Wc Pay the Freight 
Radiant Base Burner 
High Grade Parlor 
Heater for Hard Coal 
We want to 
prove to you 
that you can¬ 
not buy a bet¬ 
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range than the 
Oak Stove Heater 
For all kinds of fuel 
Kalamazoo at any price. 
We want to show you how and 
why you save from 20% to 40% in 
buying direct from our factory. 
If you think 65, or $10, or $40 
worth 
saving 
All Kalamazoo cook 
stoves and ranges are 
fitted with patent oven 
Thermometer which 
makes baking and roast- 
ing easy. 
All Kalama¬ 
zoo stoves and 
ranges are guar¬ 
anteed under a 
binding, legal and thoroughly re¬ 
sponsible $20,000 bond to be exact¬ 
ly as represented. 
All stoves blacked, polished and 
ready for immediate use when you 
receive them. 
You won’t need the help of an 
expert to set them up in your home. 
SEND POSTAL 
FOR CATALOGUE NO. 114- 
Examine our complete line of stoves 
and ranges for all kinds of fuel; note 
the high quality; compare 
our prices with others and 
then decide to buy from 
actual manufacturers and save 
all middlemen’s profits. 
Catalog shows 2o7 styles 
and sizes for all kinds of 
fuel. Write now. 
Sold on 300 Days Ap¬ 
proval Test. 
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Royal Steel Range 
For all kinds of fuel* 
Manufacturers, 
Kalamazoo. Mich. 
Handsomely Nickeled Monarch Cast 
t 
