702 
THE RURAL NEW-YORKER 
September 15, 
f Woman and Home \ 
From Day to Day. 
THE POETRY OF LABOR. 
Toil swines the ax. and forests bow; 
The seeds break out In radiant, bloom, 
Rich harvests smile behind the plow. 
And cities cluster round the loom: 
Where towering domes and tapering spires 
Adorn the vale and crown the hill. 
Stout labor lights its beacon-fires. 
And plumes with smoke the forge and mill. 
The monarch oak, the woodland’s pride. 
Whose trunk is seartted with lightning 
scars. 
Toil launches on the restless tide. 
And there unrolls the flag of stars: 
The engine with its lungs of flame. 
And ribs of brass and joints of steel. 
From Labor’s plastic fingers came, 
With sobbing valve and whirling wheel. 
’Tis Labor works the magic press. 
And turns the crank in hives of toil. 
And beckons angels down to bless 
Industrious hands on sea and soil. 
Here sun-browned Toil, with shining spade, 
Links lake to lake with silver ties 
Strung thick with palaces v>f trade. 
And temples towering to the skies. 
—Author Unknown. 
* 
This warm and humid Summer has 
been very congenial for the growth of 
molds, and mildew has made its a^near- 
ance on many fabrics. To remove it, 
strong soapsuds, a layer of soft soap and 
powdered chalk, or of moistened chalk 
and salt are all effectual if, in addition the 
moistened cloth is laid in strong sunlight. 
The sun kills the mold and bleaches the 
fiber. If mold is left undisturbed it will 
in time destroy the fibers upon which it 
grows. 
* 
An Italian method of preparing maca¬ 
roni, which will be found wholesome and 
appetizing, is as follows: Four table- 
spoonfuls of butter, one-half pound of 
macaroni, an onion, parsley, herbs, tomato 
catsup and spice. Put in a pan one table¬ 
spoonful each of finely chopped on:on. 
parsley and rosemary; fry in bubbling 
butter until well browned; add four ta¬ 
blespoonfuls of tomato catsup, some 
mixed spice, four tablespoonfuls of but¬ 
ter and one quart of boiling water; put 
in macaroni broken into medium-sized 
pieces; frequently shake the pan and stew 
over a slow fire until the macaroni is 
tender. Arrange on a hot dish, pouring 
the sauce over. Sprinkle thickly with 
grated cheese. 
% 
Peach cream is a seasonable dessert of 
delectable quality. It calls for six 
peaches pared and sliced, two eggs, one- 
quarter cup powdered sugar, one table¬ 
spoonful cornstarch wet in cold milk, one 
teaspoonful melted butter and one-half 
pint of milk. Scald the milk, stir in the 
cornstarch, and when it begins to thicken 
take from the fire and stir in the butter. 
When lukewarm whip in the beaten yolks 
till all are very light. Put the peaches 
into a dish, strew the sugar over them, 
then pour over the creamy compound. 
Bake in a quick oven ten minutes and 
spread with a meringue made of the 
whites beaten stiff with two tablespoon¬ 
fuls of powdered sugar. Place in the 
oven till firm. Eat cold with cream. 
Tt is often a very difficult matter to re¬ 
move ink stains nowadays, because mod¬ 
ern chemical inks are quite distinct in 
character from the old compounds. We 
sometimes think that the only ink that 
can be readily removed is that recom¬ 
mended as indelible. However, we iind 
that many ink stains may be removed 
with cream of tartar and boiling water. 
Coat the stain thickly with the cream of 
tartar, then hold the fabric over a bowl, 
and pour the boiling water through it. 
If the stain is wet it often goes quite 
quickly; if dry and old, it may need the 
water poured through several fresh ap¬ 
plications of cream of tartar. If still 
obstinate, lay the fabric in the sun, moist¬ 
ening from time to time with cream of 
tartar dissolved in water. Some inks, 
presumably those with an iron basis are 
removed by salt and lemon juice, like 
rust spots. 
* 
Some of the tart Fall apples will be 
excellent in a baked apple pudding. But¬ 
ter a granite or enameled pie tin and fill 
it with pared and quartered Duchess ap¬ 
ples, cut in rather thick slices. Cover 
with a thick batter made from a cup of 
flour, in which a teaspoonful of baking 
powder, a saltspoon of salt and a table¬ 
spoon of butter have been well mixed. 
Add two-thirds of a cup of sweet milk, 
or sour milk in which a quarter of a 
teaspoon of soda has been dissolved; wt 
prefer the sour milk. Only about half 
as much baking powder is required with 
the sour milk as when sweet milk is 
used, but we always use some and find that 
it makes the food lighter and better than 
where soda alone is used. When the 
pudding is done reverse it on a plate,- 
spread with butter and sprinkle over it a 
half-cup of sugar, add a few gratings of 
nutmeg. Eat with cream or without. 
Some Unfamiliar Preserves. 
Quince Jam.—Take one pint of quince 
juice left from preserves, add one pound 
of sliced apples, three-quarters of a pound 
of sugar; boil two hours, stirring well; 
pour into glasses while hot and seal. 
Pineapple and Plum Jam. — Twelve 
pounds of large plums, five large pine¬ 
apples, one quart of water and sugar ip 
the proportion of three-quarters of a 
pound to every pound of fruit, and one 
pound to every pint of water. Peel and 
pit the plums, add the water, bring to the 
boiling point, add the pineapple cut in 
dice and boil until soft and thick, then 
add the sugar and cook three-quarters of 
an hour longer. 
Ruby Watermelon Preserves.—Dice the 
red portion of a melon that has had the 
rind used for pickling. Remove the seeds 
and every bit of the white part carefully, 
weigh and use half as much sugar as 
melon, adding to every six pounds of 
melon the juice and grated rind (yellow) 
of two lemons. Put all together in a 
large granite kettle and boil slowly, stirr¬ 
ing often until it is quite thick. At first 
it is very watery, but gradually thickens 
nicely. Put up in pint jars. 
Tomato and Apple Butter.—Scald and 
skin ripe tomatoes, add a quarter of the 
quantity of pared, cored and quartered 
pleasant sour apples. Weigh the kettle, 
put in the tomatoes and apples and cook 
to the consistency of marmalade, then 
to every six pounds add a teaspoonful of 
ginger, the juice of a large lemon and 
four pounds of light brown sugar; boil 
fifteen minutes, or until it will spread 
smoothly. 
Preserved Fig.—This recipe is for the 
benefit of more favored latitudes, where 
the fig is freely grown. Take fresh, ripe 
figs, cut off half the stem of each and let 
soak all night in very weak brine, using 
two tablespoonfuls of salt to each quart 
of water. In the morning drain and cover 
with fresh water. Make a thick syrup, 
allowing three-quarter'- of a pound of 
sugar to each pound of fruit, and one- 
half cupful of water to each pound of 
sugar. Simmer for a few minutes until 
the syrup is clear, then drain and lay in 
it the freshened figs and simmer slowly 
until they look clear. Into each jar drop 
a half-inch piece of green ginger and the 
kernels of half a dozen peach stones, fill 
with fruit and syrup and seal. They 
should not be used for at least three 
months. _ , 
There is no Death! What seems so Is 
transition ; 
This life of mortal breath 
Is but a suburb of the life elysian. 
Whose portal we call Death. 
—Longfellow. 
Brilliant Gas-Light Costing 
Less than Kerosene 
A GOOD Kerosene Lamp will 
give about 24 candle-power 
light. 
And, it will bum up all the 
Oxygen in about 30 cubic feet of air 
every liour you use it. 
The same is true of a 24 candle- 
power Gasoline light. 
Think what that means to health 
(365 nights in the year) in living or 
sleeping rooms! 
These Lights produce, at the 
same time, about 20 cubic feet of 
Carbonic Acid every hour. 
And that Carbonic Acid is prac¬ 
tically the same sort of poison -which 
the lungs throw off when they breathe 
out the dead tissues from the body. 
It is so poisonous that it would 
kill you in five minutes if you 
breathed it pure. 
Now, I’m merely telling you 
something you can prove for yourself 
in this way— 
Set a lighted lamp in a closed 
room for a few hours, watch it, and 
you will find it die out. It will die 
out, with plenty of oil in the bowl, 
and plenty of wick in the burner, for 
want of the very Oxygen it burnt up 
itself. 
* * 
It takes a lot of bad treatment 
to actually kill a person. 
And, the Kerosene Lamp, or 
Gasoline Light (as generally used), is 
only a slow poison. 
Because, ventilation dilutes the 
Carbonic Acid, so you probably don’t 
notice the immediate effect of each 
single dose at the time it is being 
breathed and rebreathed. 
But, it “gets there” just the 
same—weakening the System, help¬ 
ing on Disease and obscuring the 
merry Sunshine of life. 
That’s why these Oxygen-con¬ 
suming Lights need watching. 
Kerosene used to be about the 
only light available in small towns, 
villages, country homes and farm 
houses. 
So that people had to put up 
with it, even though it poisoned the 
air slowly, and raised the death rate 
heavily through fires and lamp 
explosions as well. 
But it’s different now! 
Acetylene Light can be had to¬ 
day at less cost than common kero¬ 
sene light. 
* * 
Do you know about Acetylene? 
It used to be an experiment 
once, but now it is like the telephone 
or trolley car—a perfected fact. 
There have been hundreds of 
faulty Acetylene Generators made 
in the experimental stage of its 
history. But there has never been 
poor Acetylene Light, when properly 
made, in proper Generators, as it is 
to-day. 
Acetylene is the clearest light— 
the purest, whitest, safest, coolest 
Light ever made by man. 
It comes so near to Sunlight that 
it will actually make plants grow by 
night under its wholesome, healthful 
rays. 
And, because it is so clear and 
pure, with so little color-fog to 
muddy it—so free from flicker and 
glare—it is the easiest light on the 
Ryes yet discovered. 
It is 10 to 15 times stronger than 
Kerosene Light, City Gas-light or 
standard Electric Light, in propor¬ 
tion to the size of its flame. 
On this account it is cheaper 
than any of the three. 
Because only a tenth as much 
Acetylene flame need be used to pro¬ 
duce the same clear-reading effect. 
That is one reason why it bums 
up only one-fourth as much of the 
living Oxygen in the air of a room as 
Kerosene, Gasoline or City Gas-light. 
And that’s why it leaves only 
one-tenth as much poisonous Car¬ 
bonic Acid in the air of a room after 
it, to be breathed and rebreathed by 
the people in that room, in place of 
the life-giving Oxygen consumed. 
Moreover, that’s why it is one- 
third cheaper than even Kerosene 
Light from the best lamps yet in¬ 
vented, when once installed. 
* * 
A good 24 candle-power Kero¬ 
sene Lamp will bum a 12-cent gallon 
of Kerosene in five nights, if lighted 
four hours a night. 
That would make it cost three- 
fifths of a £ '°nt per hour, or $8.76 a 
year, for Kerosene alone, to say 
nothing of broken lamps, chimneys, 
new wicks and the everlasting labor 
and risk of cleaning them. 
A 24 candle-power Acetylene 
Light will cost you a third less than 
that—or two-f ftlis of a cent per hour. 
This I will agree to prove. 
That means only $5.84 per 
year, as against S8.76 per year, if 
used the same number of hours for 
365 nights. 
And, there’s less work needed 
for fifty Acetylene Lights than for 
one single Kerosene Lamp, with far 
less danger, as the insurance records 
prove. 
That’s a matter well worth your 
consideration—the comparative 
danger, 
* * 
Over two million people in 
America now use Acetylene Light. 
Yet the Insurance Records show 
that there were only four fires from 
it in the year. 
The same authority shows that 
there we r e 8,222 fires from Kerosene 
and Gasoline during the same year. 
And the Insurance Records can’t 
afford to lie. 
If you will tell me how many 
rooms there are in your house, I’ll 
tell you about how much it would 
cost to install a Generator and Piping 
complete to light your home with 
that safest, clearest, whitest, clean¬ 
est, coolest and most beautiful of all 
Reading Lights— Acetylene Gas. 
* * 
I have also got a wee bit of a 
book that’s plumb full of informa¬ 
tion about Lighting in general, and I 
think you ought to have it. 
Its title is “ Sunlight-on-Tap,” 
and it incidentally tells about some 
experiments made by Cornell Uni¬ 
versity last year, on Plant-growing 
by night, under Acetylene Light 
instead of natural Sunlight. 
Write for a copy to-day and 
tell me how many rooms you’ve got. 
Just address me as “Acetylene 
H. Jones,” 2 Adams Street, Chicago, 
Ill. 
MAKE EVERY DAY 
COUNT- 
no matter how 
bad the weather 
You cannot 
afford to be 
without a 
TOWER’S 
WATERPROOF 
OILED SUIT 
,OR SLICKER 
When you buy 
look for the 
SIGN OF THE FISH 
towers 
A J TOWER CO. BOSTON USA 
'TOWER CANADIAN CO LTO TORONTO CAN 
lAi^ll DRILLING & 
ff 611 PROSPECTING MACHINES. 
Fastest drillers known. Great money earners 1 
LOOMIS MACHINE CO* TIFFIN* OHIO. 
VERY LOW COLONIST RATES 
TO PACIFIC COAST VIA 
NICKEL PLATE ROAD. 
Daily until October 31 st, the NICKEL 
PLATE ROAD will sell special one-way 
Colonist tickets at greatly reduced rates 
to all points in California, Washington 
and Oregon. Good on all trains, and in 
tourist sleepers. Write R. E. PAYNE, 
General Agent, 291 Main St,, Buffalo, 
N. Y., or call on A. W. ECCLESTONE, 
D. P. A., 385 Broadway, New York City. 
