1906. 
THE RURAL NEW-YORKER 
687 
Names for Farm Homes. 
Will you publish in (ho "Woman and 
Home” Department a list of names suitable 
for farms? We wish to name our farm. The 
land is level; house is large, pleasantly sit¬ 
uated, and has plenty of maple shade. Many 
farms near here are named “Maple Hill,” 
“Maple Shade,” etc. We would like some¬ 
thing not so common. F. M. 
Michigan. 
Personal taste varies so greatly that it 
is not easy to give a name that would 
meet the views of another, nor is it easy 
to name appropriately a place one has 
never seen. One pretty western home we 
know is' called “Anchorage,” because the 
owner says he is anchored there for life; 
one situated on a little rise is “The 
Knoll”; another with rolling land is 
“ITilandale.” But most patriotic and 
most euphonious of all are adaptations of 
Indian names, and it is quite possible 
that our Michigan inquirer may be able 
to discover some aboriginal name asso¬ 
ciated with her district, which might be 
appropriately preserved. Next come 
names associated with original explorers 
of the district—French, for example, in 
F. M.’s section. The study of local his¬ 
tory not only gives interest to one’s sur¬ 
roundings, but leads to a home pride that 
specializes patriotism, and makes us more 
ready to work together for the better¬ 
ment of our community. We should be 
very glad to hear from readers who have 
given unusual or unique names to their 
farms. _ 
Sweet Pickles and Sour. 
The season of pickling and canning re¬ 
calls old successes and failures. Some 
sweet pickles made of ripe cucumbers 
were much liked one season, so last year 
we prepared a more generous supply. 
This was the recipe used in seasons past: 
Sweet Pickled Cucumbers.—Peel, steam 
as soft as liked and let stand over night 
in a weak brine. Next morning drain, 
put on vinegar enough to cover, and let 
stand over night. Again in the morning 
drain off the liquid part. Now take one 
pint of fresh vinegar, three pounds of 
sugar and one ounce of cassia buds (no 
other spices). When this comes to the 
boiling point put in the cucumbers, let 
scald up and then pack away in stone 
jars. This made a mild and toothsome 
accompaniment to a meal of baked beans 
or corned beef hash, and was much in 
favor with some old people of the family 
who preferred its tender fiber to a more 
brittle and highly spiced pickle. But 
last year I think the vinegar barrel had 
run low; at any rate, we followed an¬ 
other recipe, used alum in the water for 
soaking over night. Still the pickles had 
a flabby toughness which no cooking rem¬ 
edied. Maybe we let the ripe fruit stand 
waiting after it was picked. As the cu¬ 
cumbers were fully ripe, this seemed 
harmless delay. But I shall do them up 
as soon as gathered this season, and shall 
use no alum water. 
No one seems to tire of sweet pickled 
peaches. We made many quarts last Fall, 
but had to be choice of them if we would 
have any left for Spring. All our sweet 
pickled peaches and pears are put away 
sealed hot in glass jars. Thus none ever 
spoils, nor is there any of the bother of 
scalding over. Often the pickles of water¬ 
melon rinds and green tomatoes are put 
in stone jars, but we usually seal up a 
few quarts to be carried forward and give 
variety to the Springtime fare. 
The old formula of seven pounds of 
fruit, three of sugar, etc., no longer cum¬ 
bers our sweet pickle making. We begin 
bv making a light syrup, say two cupfuls 
of sugar and a quart of water. When this 
boils put in the fruit, which has been 
rubbed with a clean towel and had one 
whole clove put into each peach, pear or 
quarter of Pound Sweet apple. These 
three sorts of fruit are our favorites. 
Sometimes we remove the skins from the 
pears, halve and scoop out the corej ap¬ 
ples are always cored and pared. We 
used to bristle each with cloves; now we 
prefer more of the fruit flavor and less 
clove. Cinnamon bark is added to the 
svrup. We cook only as much fruit at a 
time as will settle in the syrup and turn 
without breaking. As it becomes tender 
skim out into glass jars previously 
warmed. Add more sugar to the syrup 
and cook more fruit, repeating till all is 
done. Keen the jars of hot fruit on soap¬ 
stones on the stove or somewhere upon 
the range that they may not become cool. 
Drain the syrup back and add more fruit 
as the contents of the jars settle. There 
is always more of the liquid part than is 
eaten with sweet pickles. 
When all the fruit is cooked add to the 
syrup in the kettle enough cider vinegar 
to give it the degree of acidity liked. Let 
this become steaming hot, turn into each 
jar enough to fill brimming full, and seal 
at once. We all know that much cooking 
of vinegar destroys its liveliness of fla¬ 
vor. By this method you avoid lone 
cooking, and you make your fruit just as 
sweet and as sour as your taste demands. 
It will probably be richer than if made 
by the accepted formula, but there will be 
no waste, and each jar will open up fresh 
and in prime condition. There is time 
saved too, by omitting the weighing and 
calculating. 
Green tomato sweet pickles we make as 
follows: Wash the tomatoes and let 
drain, then slice into a large earthen dish, 
sprinkling salt between the layers. Let 
stand till next day. Pour off the brine 
and juice, rinse off with clear water, let 
the fruit drain, then weigh if you like to 
follow the exact rule. To a syrup made 
of brown sugar and a little water add 
ginger root, cloves and cinnamon bark. 
Also tie up two or three little bags of 
mixed, ground spices to cook with the 
rest. Add the tomato and a handful of 
nasturtium seeds, and cook till the tomato 
seems tender. The nasturtium seeds 
should be not more than half grown, 
green and if in clusters so much the 
better. Skin out the tomato into a stone 
jar, add a liberal quantity of vinegar to 
the juice left in the kettle, and when it 
boils up pour over the contents of the jar. 
Here is a recipe brought me by a neigh¬ 
bor. It is properly definite (as my recipes 
are not) and will please tastes that call 
for something hot with spice. 
Pickle for Cucumbers.—One-half ounce 
of black pepper, one and one-half ounce | 
of ginger, one ounce of allspice, one ounce 
of cloves, one ounce of mustard seed, 
three-fourths of a pound of salt, half a 
teaspoon cayenne pepper, one ounce 
ground mustard, one ounce turmeric, and 
six quarts of vinegar. The spices are to 
be scalded in the vinegar, except the mus¬ 
tard and turmeric which should be added 
when the vinegar is cold. 
And now comes Pauline, who cans all 
our Winter’s supply of tomatoes and 
never loses a jar, and says: “Please say 
something for me in reply to the item on 
page 622. Tell them that if they will re¬ 
ject as much of the seeds and juice as 
possible when slicing ripe tomatoes for 
canning T think the fruit will keep all right. 
The idea has been in print before, but 
some may not know of it.” 
When Pauline is going to can tomatoes 
she gets them fresh from the vines, and 
washes them clean. A large preserving 
kettle of boiling water is kept on the 
range. The tomatoes are plunged into 
this to loosen their skins, as many at a 
time as will go into the water. These are 
skimmed out, and before another lot is 
added the water is allowed to become 
boiling hot again. As the tomatoes be¬ 
come a trifle cooled they are peeled and 
sliced directly into the jars. It is easy, as 
each is cut open, to run the thumb around 
and dislodge the seeds, as the jar fills it 
can be tilted over to pour off more of the 
juice and seeds. No danger but your 
canned product will be juicy enough, but 
there will be more of skins, stem ends 
and juice to throw away than will be put 
into the jars. But what garden that yields 
tomatoes at all cannot stand such waste? 
Your Winter supply will be all the better 
for being less seedy. After the jars are 
filled to within two inches of the top set 
all on a rack in a boiler and cook in the 
usual way. One jarful must be used to 
fill up the others when ready to seal, 
though we often have a supply stewing 
in a saucepan and use that for brimming 
the jars. Be sure that each is running 
over full, use new rubbers and store in 
a dark, cool place. 
Often when there are only enough 
tomatoes to fill two or three jars we 
stew the whole in the preserving kettle 
and fill into the jars scalding hot. The 
tomatoes handled in this way keep equally 
well. Sometimes we add salt as will be 
needed to make them savory when used, 
and in anv case we see that they are well 
COOked. R. ITHAMAR. 
If the dealers would only be 
fair to you and me, you would 
have less lamp troubles and I 
would make more chimneys. 
If a Macbeth lamp-chimney 
was sold every time one is 
asked for, I would make all 
the lamp-chimneys instead of 
half of them. 
The Index explains howto get a Macbeth 
chimney to fit every lamp, and how to care 
for lamps. Sent free to everyone asking for it. 
Address, MACBETH, Pittsburgh. 
Have Your Own 
Water Works System. 
A CALDWELL OUTFIT 
like the illustration, will cost but 
_ little and always be ready for use. 
iaA Everything about them iseonstructed 
'A for hard and lasting seivice. 
ft Write for Special Water Works 
v Catalogue. 
W. E. CALDWELL CO., Louisville, Ky 
NO REPAIRS OR PAINTING 
required when 
you use Arrow 
Brand Asphalt 
Ready Roofing. 
Is surfaced with gravel and can be laid on 
old shingles or other surfaces easily. 
Semi to Department 1 for Catalogue O. 
ASPHALTREADY ROOFING CO., 80 Pine St., N.Y. City 
Beware of cheap imitations made from Tar. 
New York Stale Veterinary College 
of Cornell University, Ithaca, N. Y. 
Free tuition to New York State Students. Extend 
ed announcement. Address 
Prof. JAMES LAW, F. R. C. V. S., Director. 
PLEASE READ THIS. 
The picture shows pattern No. 5616, the Ladies’ Work 
Apron, Sleeve Protector and Cap. _ Excellent shaping 
is given to the Apron by the seams in front that extiiid 
from the shoulders to the 
lower edge,^ and by darts at 
the sides. 'I he straps are ar¬ 
ranged over the shoulders, 
fastening to the Kelt in the 
back. Two Pockets are a 
useful feature, but they n ay 
be omitted if preferiea. 
*1 lie sleeve protectors 
extend from the wrist to 
the elbow, and are full 
enough to accommodate 
tlie dress sleeve. Check¬ 
ered Gingham, Sateen, 
, Butcher’s Linen, Cham- 
bray and Holland can 
be used making these 
garments. We will send 
The Hearthstone all 
the rest of this year and 
this set of patterns, for 10 
cents. The Hearth¬ 
stone has been publish¬ 
ed for nearly 16 years. 
It comprises from 20 to 
32 pages each issue, is 
printed on good paper 
and is Clean, Bright. 
Timely, Helpful and 
always Interesting. 
Departments are de¬ 
voted to The Kitch¬ 
en, Fancy Work, 
The Home Nook 
and The Socia 1 
Circle. 'The latter 
department is as 
one subscriber 
writes: “ As good 
a s a visit Trom 
one’s friend.” 
. The Hearth¬ 
stone is not an advertising sheet and does not accept 
medical or liquor advertising at any price. There is no 
other paper just like it. For only 10 cents in silver or stamps 
we will send The Hearthstone all the rest of this year 
on trial together with the Work Apron, Sleeve Pro¬ 
tector mill ( up patterns as described, and guarantee 
complete satisfaction or return the money. Address 
TH li HKAKTIlSTOYr, 52 Duane St,, Slew York,. 
4 % 
IEDdystoNE 
PRINTS 
Simpson-Eddystone 
Black Cj Whites 
Fast color that is absolutely fast 
means much to the life of a dress. 
This combined with extraordinary 
quality, makes the pretty materials 
extremely durable. 
Ask your dealer for 
Simf>son-Eddystone Black Whites. 
Three generations of Simpsons 
have made Simpson Prints. 
The Eddystone Mfg Co (Sole Makers) Philadelphia 
J 
T/lar/i'zi 
The 77?ar/z/} 16 gauge is the only light-weight repeating shot¬ 
gun in the world and is the handiest gun made for all sorts of game 
up to geese and foxes. 
The 777ar/rn 1 6 is an exact miniature of the famous 772(irf//i 12 
gauge—built in all the working parts of drop-forged steel; barrel of “Special 
Smokeless Steel," bored for both black and smokeless powders; stock and 
fore-end of sound, handsome walnut, and all put 
together by expert experienced gunmakers. 
If you are a shooter of quail, woodcock, 
grouse, teal, mallards, squirrels or rabbits, you 
need this gun. 
Send six cents in stamps for catalogue de¬ 
scribing in detail the whole ffiarfi/i line of 
shotguns and rifles. 
7%e 7/Zar/in firearms G )., 
157 Willow St., New Haven, Conn. 
for this large 
handsome 
_ steel range 
without high closet or reservoir. With 
high warming closet and reservoir, just as 
shown In cut, SI3.85. Reservoir is 
porcelain lined. Heavy cast top with 6 full 
size cooking holes. Large square oven, 
regular 8-IS size. Body is made of cold 
(oiled steel, top and all castings of best 
pig iron. Crate; we use im¬ 
proved duplex grate, burns 
wood or coaL Nickel band 
on front of main top; brack¬ 
ets and tea shelves on closet; 
band and ornament on reser¬ 
voir; oven door, etc. Highly 
polished, making the range 
an ornament in any home. 
OUR TERMS 
for this 
Oak 
Heater 
just a* illustrated. Burns 
hard or soft coal or wood. 
Has drawn center grate, 
corrugated fire pot, cold 
rolled sheet steel body, 
heaAy cast base, large cast 
feed door, ash pit door and 
ash pan, swing top, screw 
draft-regulator. Polished 
urn, nickel top ring, name 
plate, foot rails, etc. 
We have heating 
stoves of every kind. 
Hot blast,air tights, the 
kind that retails for $X0Ck 
for 80c. Base burners 
at '4 the regular price. 
are the most liberal ever 
made. Wewillshipyouany 
range or stove, guarantee it to be perfect In construction and ma¬ 
terial; we guarantee it to reach you in perfect condition. You can 
pay for it after you receive it You cun take It Into your own horn* 
and usolt 30 lull doya. If you do not find it exactly as represent¬ 
ed and perfectly satisfactory In every way, the biggest bargain in a stove you ever saw or heard of, equal to stoves that retail feg 
double our price, you can return it to.us and we will pay freight both ways, so you won’t be out one single cent 
WfDITE Tft niV for our free Stove Catalog No. ©76. T5 styles to select from explains our terms fully; tells you 
■fill IE I U"UA I howto order. Don’t huv a stove of anv kind until you receiveour illustrated catalog and read our 
A postal card will bring it to you. MARVIN SMITH GO. CHICAGO. ILL. 
The children’s friend— 
Jayne’s Tonic Vermifuge 
Drives out blood impurities. Makes strong nerves and muscles. 
