6io 
THE RURAL NEW-YORKER. 
August 10, 
[ Woman and Home \ 
From Day to Day. 
THE GREEN INN. 
I sicken of men's company— 
The crowded tavern’s din. 
Where all day long with oath and song 
Sit they who entrance win ; 
So come I out from noise and rout 
To rest in God's Green Inn. 
Here none may mock an empty purse 
Or ragged coat and poor, 
But Silence waits within the gates, 
And Peace beside the door; 
The weary guest is welcomest, 
The richest pays no score. 
The roof is high and arched and blue, 
The floor is spread with pine; 
On my four walls the sunlight falls 
In golden flecks and fine. 
And swift and fleet, on noiseless feet 
The Four Winds bring me wine. 
Upon my board they set their store— 
Great drinks mixt cunningly, 
Wherein the scent of furze is blent 
With odor of the sea, 
As from a cup I drink it up 
To thrill the veins of me. 
It’s I will sit in God's Green Inn 
Unvexed by man or ghost; 
Yet ever fed and comforted. 
Companioned by mine host, 
And watched at night by that white light 
High-swung from coast to coast. 
Oh, you who in the House of Strife 
Quarrel and game and sin, 
Come out and see what cheer may be 
For starveling souls and thin, 
Who come at last from drought and fast 
To sit in God's Green Inn ! 
—Theodosia Garrison in Scribner’s Magazine. 
* 
If cucumber salad is found indigestible, 
try cooking this vegetable. Peel the cu¬ 
cumbers, cut into quarters lengthwise, and 
boil or steam slowly, so they do not 
mash; drain, and serve with cream sauce. 
* 
When nickel-plated articles become 
dull and rusty looking, cover first with 
mutton tallow, which should be allowed 
to remain on for several days. Remove 
this, rub with powdered rotten stone, 
wash this off with ammonia and warm 
water, and lastly polish with dry whiting. 
* 
A hot-weather luxury is iced tea com¬ 
bined with sherbet. Prepare the tea, 
sweeten it and let it cool. Freeze lemon 
sherbet to a mush, pour the tea over it, 
and serve. Whenever we have a portion 
of fruit sherbet left after serving, we 
combine it w T ith lemonade, and find it 
makes a delicious drink. 
* 
Here is our cornbread recipe, which is 
light, delicious, and not too crumbly: One 
cup white flour, one-half cup yellow corn- 
meal, one-half teaspoonful salt, one table¬ 
spoonful sugar, two teaspoonfuls baking 
powder. Sift the dry ingredients to¬ 
gether, and mix with one beaten egg and 
enough sweet milk to make a thin batter. 
Stir in at the last a piece of butter the 
size of a walnut, melted. Pour into a 
well-greased flat pan, and bake in a quick 
oven. 
* 
A correspondent of the New York 
Sun, who asks anxiously for an old- 
fashioned school, gives the following an¬ 
ecdote to show how very thoroughly 
geography is taught in an up-to-date city 
school. The small girl came home, and 
on being asked what she had learned to¬ 
day in the science just cited answered: 
“Learned all about Georgia. Georgia’s 
bounded north by North 'Carolina, east 
by Atlantic Ocean, south by itself; wesW 
oh, west, it isn’t bounded. Capitol is 
Mitchellville; products, cotton, gold, sil¬ 
ver and diamonds. And the wild animals’ 
are .rabbits and remuses.” 
* 
During an exceptionally warm day in 
July, a New York woman drank ice water 
while she canned berries; then she had 
ham an^ cabbage, with sliced cucumbers 
and more ice water for supper, and later 
had ice cream soda and candy. The next 
morning she was taken to Bellevue Hospi¬ 
tal, and later in the day she died of 
ptomaine poisoning, so-called. It is quite 
possible that all the foods mentioned were 
entirely wholesome in themselves, but 
apart from the injudicious mixture it is 
likely that the victim had been overheated 
all day, while chilling the digestive organs 
with ice water. Moreover, there is a 
great difference between a freshly 
gathered country cucumber, and the half- 
wilted product of the city grocer. In any 
case it is well to remember that a person 
over-heated or over-fatigued must avoid 
foods known to be’difficult of digestion, 
or the chill of icy water. Many troubles 
of the digestive tract, for which we blame 
the hot weather, are really the result of 
incautious diet. The children especially 
need care in this particular, for in their 
case the constitution is more likely to 
suffer from the check thus sustained. 
* 
An amendment in the postal regula¬ 
tions which permits writing on the face 
of a postal card went into effect August 
1. Some months ago that privilege was 
given to users of post cards '(private 
mailing cards, such as the illustrated 
ones) so that we could write on both 
sides, like our foreign correspondents. 
We may write on the face of a govern¬ 
ment postal card, so long as we do not 
cover more than one-third of the space 
from the left side of the card, which is 
divided by a vertical line from the ad¬ 
dress, which is placed in the portion re¬ 
served at the right. A very thin sheet of 
paper may be attached if it entirely ad¬ 
heres to the card, and such a paster may 
bear both writing and printing. This new 
ruling adds materially to public conveni¬ 
ence. When buying illustrated post cards 
it should be remembered that those bear¬ 
ing particles of glass, metal, mica, sand, 
tinsel, or other similar substances are un¬ 
mailable except when enclosed in en¬ 
velopes and sent at letter rates, or when 
treated in such a manner that the objec¬ 
tionable matter will not rub off. These 
substances are a danger, as well as a 
nuisance, to the clerks who handle them, 
causing sore hands, and sometimes other 
injuries, hence the order. 
Three Kitchen Conveniences. 
In my kitchen are three simply con¬ 
structed homemade conveniences which 
have saved me much work and annoy¬ 
ance. The first of these is an odor-hood 
for the cook stove. Our stove is the old- 
fashioned kind not originally provided 
with a hood, so my husband made one 
that cost less than a dollar and meets 
every requirement. A piece of tin large 
enough to cover the stove was procured, 
the corners cut to about one-half the dis¬ 
tance to the center, lapped slightly, and 
soldered, to give the hood an arched 
shape. In the center a hole about four 
inches in diameter was cut and a pipe 
containing an elbow attached. When in use 
this pipe is slipped over a short length 
inserted in the stovepipe at a convenient 
height, and the smoke and steam from the 
cooking are carried by the draught up 
the chimney. 
A great help to the woman who is not 
strong, is an arrangement with which to 
fill the water tanks and wash tubs, with¬ 
out lifting the water. Ours is made by 
removing the bottom from a small tin pail 
and soldering on a funnel-shaped piece of 
tin to which is attached a piece of rubber 
hose. The pail is hung on a hook riveted 
to the pump, and the water conveyed 
easier and quicker than of old. 
A pump with which to empty my wash 
tubs has also proved a great help. It is 
rudely made of a cylinder of stout tin, 
valves of leather, and a hose to reach to 
the drain. It is constructed on the plan 
of a force pump, and with it my work on 
washing day is materially lightened. 
ALICE M. ASHTON. 
The Rural Patterns. 
Tjie nightgown shown is a popular 
style for Summer wear. The gown is 
made with the front and back. The neck 
edge is finished with beading which is 
threaded with ribbon and which serves to 
regulate the size and the sleeves are in 
32 to 42 bust. 
one piece each, gathered at their upper 
edges. The quantity of material required 
for the medium size is 5J4 yards 36 inches 
wide with 2 yards of wide and 2 yards 
of narrow embroidery, 2)4 yards of bead¬ 
ing. The pattern 5711 is cut in sizes for 
a 32, 34, 36, 38, 40 and 42-inch bust 
measure; price 10 cents. 
The paneled skirt with double box- 
plaits is a popular model with a very 
graceful effect. The skirt is made with 
plain, narrow panels which are joined to 
the box plaited portions and the plaits are 
stitched flat well below the hips while 
6706 Double Box Plaited Skirt, 
22 to 30 waist. 
they are only pressed into position below 
the stitchings. A choice is allowed of 
round or walking length. The quantity 
of material required for the medium size 
is 13yards 27, 10)4 yards 32 or 8 l / 2 
yards 44 inches wide if there is figure or 
nap; 12 yards 27, 0j4 yards 32 or 6)4 
yards 44 inches wide if there is not, with 
4 y 2 yards of braid. The pattern 5706 is 
cut in sizes for a 22, 24, 26, 28 and 30-inch 
waist measure; price 10 cents. 
Lettuce —Oftentimes lettuce brought in 
from the garden wilts badly and putting 
it in cold water seems only to make it 
worse. If it can be washed and picked 
over and then put in a colander on a cold 
cellar bottom for a few hours before it is 
eaten it will be nice and crisp. s. b. r. , 
Thinning Out the Flock. 
This is a good time to thin the flock 
of chickens, for as soon as the tender 
young ones come on it is useless to try 
to tempt country people with “old hen.” 
You can always find fat, lazy liens who 
are poor layers and poorer mothers, so 
the meat supply can be lengthened out 
materially if savory stews and roasts are 
prepared. Many hesitate to roast fowls 
of uncertain age, but it can be done by 
giving them a thorough steaming first. 
Boiled or stewed chicken gets monoton¬ 
ous, and it is well to have variety. Long 
steady boiling or roasting is better than 
to try to hurry the chicken. A tablespoon¬ 
ful of sharp vinegar in the water chicken 
is stewed in helps to make it tender, but 
it is always best to trust more to long 
cooking than anything else. If the 
chicken should not be fat and plump add 
a lump of fresh butter and use rich milk 
for gravy. 
A change from the ordinary pot pie 
with its dumplings, potatoes and gravy is 
to keep the fowl well covered with broth, 
and half an hour before dinner is to be 
served add noodles enough to make a 
thick soup. The noodles should be made 
the day before to be perfectly dry, and 
the noodles and broth should not be al¬ 
lowed to stand after becoming thoroughly 
cooked. 
Among the newer dishes is “chicken 
wiggle,” which is simply warmed chicken 
with peas. Cut the cold chicken into 
small pieces and warm with butter, pepper, 
salt and a little cream. Add the peas, 
which have been cooked in salted water; 
stir till all is heated through and serve. 
For a moderately lean fowl add a small 
cupful nut meats to the stuffing, and this 
will make it richer. In making chicken 
pie from old hens have plenty of gravy 
and boil the meat till thoroughly tender. 
Pressed chicken is delicious for supper 
or picnics and even an amateur cook need 
not be afraid to attempt it. Boil the meat 
till tender, saving the clear broth. Dis¬ 
card bones, skin and gristle before chop¬ 
ping the meat fine. For this the old- 
fashioned chopping bowl is better than 
the grinder, or the meat may be cut into 
small bits by hand. It should have been 
highly seasoned with salt and pepper when 
cooked, and if liked a little celery salt 
may be added. Pour over it the broth 
and set away in a small crock or mold 
to harden thoroughly, and slice it cold for 
supper. A little experience will teach you 
the amount of broth to have, and it 
should be just enough thoroughly to 
moisten the chopped meat. Veal may also 
be prepared in the same way. 
Another thing old chickens are particu¬ 
larly fitted for is salad, and this is alike 
good for picnics and at home. The chief 
objection to salad as a picnic dish is that 
it is hard to serve, but this may be ob¬ 
viated by taking along a number of crisp 
lettuce leaves on which to place a small 
portion; then there is no dishwashing on 
account of the salad. For this use an 
equal quantity of chopped celery and 
chicken and cover with any salad dressing 
you may prefer. If you think it too much 
trouble to make mayonnaise you can buy 
a bottle of prepared dressing from your 
grocer, which will last a long time. 
HILDA RICHMOND. 
« - 
Corn Chowder—This recipe has been 
given before, but it will bear repetition. 
One can of corn (or one quart of fresh 
corn pulp), one qffart of sliced potatoes, 
one-fourth pound of fat salt pork, one- 
half tablespoon of salt (or more), one 
cup each of cream and milk, one sliced 
onion, two tablespoons of butter, six 
crackers, four dashes of pepper. Cook 
the sliced onion in the fat from the pork, 
add two cups of water and let simmer 
while the potatoes are parboiling, drain 
the potatoes and strain over them the 
fat from the onions; add the corn and 
simmer until the potatoes are tender, then 
acid the scalded cream, the butter aud 
the seasonings; put the split crackers 
(soaked in cold milk) in the tureen and 
pour over the chowder. 
