7x8 
THE RURAL NEW-YORKER 
September 22, 
From Day to Day. 
NOBLESSE OBLIGE. 
If I am weak anil you are strong. 
Why then, why then. 
To you the braver deeds belong; 
And so, again,' 
If you have gifts and I have none. 
If I have shade and you have sun, 
’Tis yours with freer hand to give, 
'Tis yours with truer grace to live. 
Than I, who giftless, sunless, stand 
With barren life and hand. , 
’Tis wisdom’s law, the perfect code, 
By love Inspired; 
Of him on whom much is bestowed 
Is much required. 
The tuneful throat is hid to sing, 
The oak must reign the forest's king: 
The rustling stream the wheel must move. 
The beaten steel its strength must prove. 
'Tis given unto the eagle’s eyes 
To face the midday skies. 
—Carlotta Perry. 
* 
There were some phases of country life 
with which the little city girl had-as yet 
only one day’s acquaintance, says the 
Youth’s Companion, but the rights of 
property-owners and property-renters 
were firmly fixed' in her mind. 
“Mother!” she called, in evident ex¬ 
citement. the morning after the family 
had settled for the Summer in Sunset 
View Cottage, “mother! Just come here 
and look! There are somebody’s hens 
wiping their feet on our nice clean 
grass!” 
* 
A West Indian friend tells us that in 
her home cucumbers are always dressed 
with lemon juice, which she thinks much 
superior to vinegar. After peeling the 
cucumbers are washed, to remove the 
bitter juice, sliced very thin, sprinkled 
with salt, and then the lemon juice 
squeezed over them. Ripe peppers of 
some of the hot varieties are sliced with 
them, and onions if desired; the West In¬ 
dians revel in hot dishes, and delight in 
capsicum combinations that, to the unin¬ 
itiated, taste like nothing but a seven 
times heated furnace. We would rather 
go sparingly with the capsicums, but the 
lemon juice seems very desirable with 
cucumbers, as it; does not wilt and tough¬ 
en the fruit like vinegar. The avocado 
pear is also served in combination with 
cucumbers in salad. Another Barbados 
dish is rice and green peas, boiled to¬ 
gether; this is said to be exceedingly 
good. 
* 
A competent laundress tells us that she 
always sets the colors of new cotton goods 
with salt before washing them. Her meth¬ 
od is to place the garment in a bowl, 
sprinkle a good handful of salt over it, and 
then pour boiling water on it, allowing 
the goods to stand until the water is 
cool. Her success with delicate muslins 
shows that the process is a satisfactory 
one. There is a good deal of uncer¬ 
tainty about modern dyestuffs; we no¬ 
tice that a dimity with a pale pink ground 
will fade, when the same pink in a print¬ 
ed flower bears washing. The drygoods 
people explain that the flower is printed 
right through, and thus made more per¬ 
manent than the delicate ground. We 
have been much pleased with the per¬ 
cales this year, which are most satisfac¬ 
tory for house or shirt waist dresses. 
They are more in favor than they have 
been for some years past, and the clear 
printings on a white ground are very 
pretty. As they arq 36 inches wide, wash 
beautifully, and never shrink, they give 
good value. Domestic percales are only 
12 y 2 cents a yard; French from 15 to 18 
cents. Percale dresses are pretty with 
collar and cuffs of white linen or heavy 
white embroidery, or of a solid color har¬ 
monizing with the figure of the percale. 
In the latter case however, one must be 
sure that the solid color will wash. If 
red is used, oil-boiled Turkey red should 
be chosen, which costs 20 cents a yard, 
though the common Turkey reds begin at 
eight cents the yard. 
One of our friends who lives in a large 
city says that he is often impressed by 
the fact that there are two totally dif¬ 
ferent physical types among the young 
women, which mark very clearly the con¬ 
ditions of their life environment. In the 
factory district he sees small, delicately 
formed girls, often very pretty, but dis¬ 
tinctly fragile in appearance. They look 
unfit for the hard things of life, but they 
are the workers. In the well-to-do part 
of the city, the prevailing type among 
the young girls is in complete contrast; 
thev are large and athletic, often taller 
than their brothers; rosy-cheeked and 
muscular, they seem fitted to take active 
p- rt in the world’s work. Recently our 
friend visited a factory town where, to 
his surprise, the girl operatives looked 
as big, as rosy, as well nourished and as 
happy as the daughters of leisure in his 
own town. The reason was that they 
worked in airy, light, well-arranged 
buildings, where the employees were never 
treated like machines; they did not begin 
to work under age, and their homes were 
models of construction, giving every op¬ 
portunity for healthful development. Now, 
one may consider that this special prob¬ 
lem does not touch the farm—a near¬ 
sighted view, however, when we think 
how one diseased member affects the 
whole body of social and economic life. 
The point of the matter is that the il¬ 
lustration given shows us, in concrete 
form, the effect of deficient sunlight and 
ventilation, overcrowded workrooms and 
living rooms, overworked mothers and 
immature workers who expend the 
strength needed in physical development 
in the bare effort of living. The farm 
should, in every way, show the direct 
opposite of this. Sunny and well-ven¬ 
tilated sleeping rooms, simple but abun¬ 
dant food, outdoor exercise, and training 
in industrial effort that will develop, 
rather than retard, the growing mind and 
body, should be the heritage of every 
farm child. It is a vast subject for study, 
and one that will aid in the problem of 
keeping the boys and girls on the farm. 
The Obliging Tomato. 
We usually think of the apple as the 
king of fruits, because it lends itself 
to so many uses. Next to it for the 
variety it adds to the cook’s resources 
might be put the prolific and quick-grow¬ 
ing tomato. There are many more de¬ 
licious fruits, but what should we do 
without our catchup and chili sauce, our 
preserves and pickles, sweet and sour ? 
Receipts are plenty, but each house¬ 
keeper has her favorites. Here are ours. 
Tomato Catchup.—Wash and cut in 
pieces a half peck of ripe tomatoes. Cook 
in a porcelain-lined or granite iron pre¬ 
serving kettle till soft enough to put 
through a sieve, which will remove skins 
and seeds. To the pulp add two table¬ 
spoonfuls of salt, two tablespoonfuls 
pepper, one-half tablespoon allspice, one 
half tablespoon cloves and one-half pint 
vinegar. Let the tomato cook for sev¬ 
eral hours before adding the spices and 
vinegar. Mix the salt and spices dry in 
a bowl, and blend well before putting 
into th'e tomato. Cook till quite thick 
and put in bottles; Store in a cool cellar. 
This will, of course, not have the fine 
red color of the bought article, but 
that has never caused it to be rejected 
by the family who know it contains only 
things wholesome. 
Chili Sauce.—Twelve large ripe toma¬ 
toes, three cups of vinegar, two large 
onions, four green peppers (use half the 
seeds) three tablespoons salt, four table¬ 
spoons sugar, one half tablespoon cloves, 
one-half tablespoon cinnamon, one-half 
tablespoon ginger. Chop onions and 
peppers fine. Mix and cook slowly 
till thoroughly done, stirring often. Add 
two tablespoons white mustard seed. \\ e 
usually fill this into small jars and tie 
or paste paper closely over the tops. But 
we do not aways succeed in having it 
keep as well as it ought. Last season a 
friend told us this was because we used 
the sweet peppers. As no other sort was 
to be had we added as generous a sea¬ 
soning of cayenne as the family palate 
was likely to approve of. This recipe 
came from one of the best cooks in our 
vicinity. When the chili sauce was of¬ 
fered for the approval of the epicure of 
our family, his verdict was, "all right. 
Why didn’t you make me a dozen gal¬ 
lons?” 
For those who like a blend of tomato 
and onion here is one called sweet french 
pickle. One peck green tomatoes chopped 
and six large onions sliced. Salt them 
and let stand over night. Then drain off 
the watery part and cover with vinegar, 
add two teaspoons of baking soda dis¬ 
solved in a little water, and let the 
whole boil for 15 minutes. Take two 
pounds of brown sugar, two ounces of 
cinnamon, one ounce of ground cloves 
and one half pound of white mustard 
seed and mix dry. Put this in the kettle 
with three quarts of vinegar. Once more 
drain the tomato of its liquid part, add 
it to the spice and vinegar and cook 
for an hour. 
The Winter’s stores seem never quite 
complete without a little ripe tomato 
sauce. Skin and cut up some nice ripe 
tomatoes, rejecting the seeds as much as 
possible. Take three-fourths of a pound 
of sugar for every pound of the fruit 
Boil all day, being exceedingly careful it 
does not burn. As the afternoon watch¬ 
ing and stirring are tiresome we usually 
put the preserves into the oven, where it 
will grow thick and buttery without 
danger of scorching. 
For several seasons we raised a small 
pear-shaped yellow tomato which made 
up into the handsomest preserves in all 
our fruit cupboard. It was greatly liked 
too, and we have often regretted that 
there finally came a season when none 
thought to save seeds for the next 
Spring’s planting. As it was not neces¬ 
sary to have the fruit mature early we 
used to scatter the seeds in an old pan 
filled with earth, and always have plenty 
of plants. The plants bore well and the 
fruit had a more delicate flavor than or¬ 
dinary red sorts. We used to put the 
tomatoes into a wire basket and plunge 
into boiling water to loosen the skins. 
When a cut was made across the skin 
its whole contents could be quickly 
squeezed out. Three-fourths of a pound 
of sugar was allowed for each pound ot 
the fruit pulp, and sometimes ginger 
root was added for flavoring. _ Prolonged 
cooking was not necessary; just before 
it was ready for the jars we would add 
several lemons sliced in thin even circles. 
The lemon flavor was very nice with the 
tomato, and the whole had a clear-yellow 
color amid which the lemon slices 
showed prettily. A few jars given our 
relatives, who were specially fond of this 
sort of sauce, always met with enthusi¬ 
astic thanks. R. ithamar. 
//V Tin wo^. 
SILL STOVE WORKS 
Rochester, N. Y., 
Want to send you booklet E .telling why this is possible 
for a STERLING alone to accomplish. 
New York State 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. 
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 
we represent. Write for prices—will answer promptly. 
GEO. NYE & COMPANY 
SPRINGFIELD, MASS. 
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 
-AMERICA’S GREATEST RAILROAD.” 
For a copy of "The Adirondack Mounlains 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. 
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Direct to You 
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Saving 
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