310 
THE RURAL NEW-YORKER 
March 20, 
Woman and the Home 
From Day to Day. 
TIIE SO WEB’S. SON*;. 
Now hands to seed-sheet, hoys! 
We step and we cast; old Time’s on 
wing; 
And would ye partake of Harvest’s joys. 
The corn must be sown in spring. 
Fall gently and still, good corn, 
Lie warm in thy earthy bed; 
And stand so yellow some morn, 
For beast and man must be fed. 
Old earth is a pleasure to see 
In sunshiny cloak of red and green; 
The furrow lies fresh, this year will be 
As years that are past have been. 
Fall gently and still, good corn, 
Lie warm in thy earthy bed ; 
And stand so yellow some morn, 
For beast and man must be fed. 
Old earth, receive this corn, 
The son of six thousand golden sires; 
AH these on thy kindly breast were born ; 
One more thy poor child requires, 
Fall gently and still, good corn. 
Lie warm in thy earthy bed; 
And stand so yellow some morn, 
For beast and man must be fed. 
Now steady and sure again, 
And measure of stroke and step we 
keep ; 
Thus up and down- we cast our grain ; 
Sow well and you gladly reap. 
Fall gently and still, good corn, 
Lie warm in thy earthy bed; 
And stand so yellow some morn, 
For beast and man must be fed. 
—Thomas Carlyle (1795-1881). 
* 
A DAINTY little negligee or breakfast 
jacket may be made of ilowered challie 
of any pretty pattern, the edge finished 
with a scallop worked in mercerized 
floss the color of the flower. 
* 
Cream of clams is a delicious soup. 
Blend together one tablespoon of but¬ 
ter and one of flow. Add two cups 
of milk, and when smooth put in two 
cups of minced clams and their licjuor. 
Season with salt and pepper or paprika 
or tabasco. Serve with crackers. 
extent, wean them away from country 
life. The education planned at this new 
school, united with wholesome work 
and sound moral training, promises to 
give us useful citizens, prepared to take 
part in the real work of the world. 
Fresh Pork Stew and Other Things 
Sometimes we get a chance to buy a 
piece of pork to roast from a neighbor, 
and then we have a treat. Native young 
fresh pork and vegetables is equal to 
a turkey dinner in my estimation. The 
roast is rubbed with a mixture of salt 
and flour and browned beautifully, 
making a sweet, savory crust over meat 
and bone. After the family has finished 
the nice slices I take the remains of 
meat and bone, put it into an earthen 
dish, cover with cold water and sim¬ 
mer gently on the back of the stove 
all day. Just before supper time I re¬ 
move all bone and surplus fat, add 
what gravy may happen to be le.ft. 
slice in an onion and a few potatoes 
and move the stew to some part of the 
stove where it will boil briskly until po¬ 
tatoes are cooked. Season with salt 
and pepper and serve steaming hot 
with bread and butter or crackers. It 
tastes wonderfully good on* a stormy, 
blustering night, with the thermometer 
dropping away out of sight, and after 
a long, hard day in the woods or haul¬ 
ing hay 10 or 15 miles with a cold din¬ 
ner in the horses’ feed bag. 
I happened to run -in on a friend the 
other morning, and found her making 
cake. She had a new wrinkle to try, 
and it proved delicious. When you are 
tired of sugar frostings get some pea¬ 
nuts and run through the medium or 
next to butter grinder of the food- 
chopper, then when your cake is ready 
for the oven sprinkle over .the top as 
thickly as you desire with the prepared 
peanuts. It gives a “crumby” look and 
a delicious flavor to a simple cake. 
heaval, a time of soapsuds, old wrap¬ 
pers, cold dinners and chaos generally 
until the awful and unusual cleanliness 
has a chance to get tempered back into 
everyday neatness again. I like to keep 
things clean as I go along. Of course, 
.when carpets must come up there is no 
help for it, but now we use rugs so 
much that discomfort is easily done 
away with. Even as a child I dreaded 
the semi-annual state known as house- 
cleaning, and now in my own home I 
welcome any thing that will enable me 
to keep the house in order with as 
little of that chaotic state as possible. 
ADAH C0LC0RD BARNES. 
Curing that Sticky Griddle. 
F. E. B. wants to know bow to keep 
soapstone griddles from sticking (with¬ 
out using grease on it. T presume). 
This was our way, and it has been very 
satisfactory. I threw the soapstone 
away, and purchased a cast aluminum 
griddle! It requires more beat than 
soapstone or iron, and will bake per¬ 
fection griddle cakes. No grease, no 
fumes of smoke; no burnt fait to play 
havoc with digestion. I have used ours 
for three years, nearly every day in 
the week, for some months of the year. 
e. c. v. 
Soapstone griddle should be rubbed 
with salt and cloth, after using, while 
hot. Never use grease or you will have 
to buy a new griddle. w. G. f. s. 
Tell Mrs. F. E. B., page 175, that if 
she will heat the soapstone griddle quite 
hot, take a handful of salt, rub it well 
with a cloth, in a moment it will be 
as bright as new The more this is 
done the smoother and better the grid¬ 
dle will he. We have used this for 
some years and it never fails. j. c. 
Tell Mrs. F. E. B. to take a smooth 
whetstone such as is used for axes. 
Wet griddle and rub until smooth as 
glass, and she will have no trouble 
Simpson-Eddystonft 
Zephyrette 
Ginghams. 
I 
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Aek yourdeal- 
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Eddyitone 
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W r i to us his 
name if be 
hasn’t them in 
stock. We’ll 
help him sup¬ 
ply you. Don’t 
accept a substi¬ 
tute. 
The Eddystone Mfg. Co. 
Philadelphia 
You can paper 2 
rooms absolutely free. 
Ilnve you three rooms that Deed 
papering ? Buy your papers trom 
us—we’ll save you half the cost, 
and show you how easily any man 
or handy woman at home can hang 
them and save labor expense, too. 
You can beautify three rooms for 
what one has cost you before. 
S. ud for free Spring sample book 
and instructions to-day. 
Per.n Wall-Paper Mills, 
Dept. F, 
Philadelphia. 
LAST WEEK’S WASHIN 
was too hard for you. Don’t try it again 
that way. Get a Syracuse “EASY* 
Washer for 30 days’free trial before 
next wash day. It’s a woman’s' 
washer. No man or motor re¬ 
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* . 
A very pretty bureau scarf is made 
of fine batiste edged with a lj^-inch 
hem, each end being ornamented with 
a geometrical design worked in briar- 
stick in pale. blue silk. The batiste, 
being very sheer, is laid over a pale 
blue lining. A small pincushion may 
be made to match. 
* 
For a hurry dessert when an unex¬ 
pected demand comes a fruit whip is 
easily made. Whip the whites of two 
eggs and a tablespoonful of sugar into 
a cupful of. raspberry preserve until 
the mixture is quite stiff, then mound 
up -in a glass serving dish. If procur¬ 
able, pour whipped cream over the top, 
and it may be further embellished with 
chopped nuts if desi-red. 
* 
The New York Evening Post states 
that a new agricultural school for the 
training of friendless and dependent 
hoys of New York was formally ded¬ 
icated on Lincoln’s Birthday at Som¬ 
ers Centre, N. Y. It will he known as 
the Lincoln Agricultural School. This 
new work, which is the project of the 
board of managers of the New York 
Catholic Protector}’, has for its object 
the instruction anc training of these 
boys in agriculture and dairying. The 
school and farm cover about seven hun¬ 
dred acres, and thus afford ample field 
for experimental and practical farm¬ 
ing. The director is the Rev. Brother 
Barnabas, well known as the head of 
St. Philip’s Plome for Industrious 
Boys of New York, where boys adapted 
for city life are being trained for 
careers of commercial usefulness. The 
course will be modelled after that of 
the agricultural school at Cornell Uni¬ 
versity. Such a form of benevolence as 
this cannot he too highly praised. The 
problem of diverting congested popula¬ 
tion from city to country was never 
greater than now, and the teaching of 
city trades in homes for dependent or 
unprotected children must, to a great 
I have been making oatmeal bread 
lately. It seems to me that if a dog will 
starve to death if feed all the white- 
flour bread lie can eat and that alone, 
some little children whose mothers are 
feeding them bread and butter as the 
staff of life stand a poor chance of 
growing up strong and healthy, as is 
their birthright. Anyway, I have 
stopped making common “bread.” I 
take a quart of cooked oatmeal (pre¬ 
pared while getting breakfast), one- 
half cup molasses and same of sugar; 
scald one quart of rich milk and drop 
into it a piece of lard size of hen’s 
egg; dissolve one-half compressed yeast 
cake in a little lukewarm water. Pour 
about eight quarts of flour into the 
bread bowl; mix oatmeal and milk to¬ 
gether; add yeast and salt to taste, 
and stir the bread together with a sil¬ 
ver knife. Do not make it as stiff as 
white-flour bread, hut just so it can be 
handled. We are very fond of it, and 
it is much more nutritious and whole¬ 
some for children than cake and or¬ 
dinary bread. 
Housecleaning time is coming fast, 
with its train of woes. I heard the 
other day of a splendid scheme, and I 
am going to try it this Spring. One 
ingenious women took each trunk or 
box or bureau drawer in the storeroom 
or attic; made a list of contents on 
a fair-sized piece of cardboard, so it 
was easily read, and tacked these lists 
in their proper place. Then when anv 
article was needed, it would be found 
quickly by any member of the family, 
saving much worry and n*my steps for 
the busy housekeeper. I really think 
more time is wasted each year in look¬ 
ing over the forgotten contents of at¬ 
tics and bureau drawers than in any 
other part of the average household 
duties. If everything was labeled in 
this way it would lift a mountain from 
many a weary woman’s over-burdened 
shoulders. Personally, I do not believe 
in housecleaning as the old-fashioned 
New Englander goes „at it—a grand up¬ 
with the soapstone griddle. c. e. w. 
In order to obtain perfect results 
from a soapstone griddle follow these 
instructions: Heat the griddle hot; in 
fact, almost sizzlingly hot. Use no 
grease of any kind upon it. By doing 
this the cakes will not stick; they will 
hake nice and brown, and there will 
he no smoke or greasy smell while cook¬ 
ing. The inquirer can easily make her 
griddle equal to a new one by rubbing 
the baking surface with a piece of No. 
3 sandpaper until it resumes its original 
smooth, gray surface. Then wash it 
with clear water, dry it and when ready 
to use it again rub it over with a little 
fine salt. chas. a. williams. 
I have a soapstone griddle which I 
have used nearly three years, and care 
for it in the following way: In the 
first place, great care should be taken 
in heating it, and never grease' it, for 
if you do there will always be an odor. 
By simply cleaning it with dry salt 
you will never have any trouble with 
the cakes sticking. mrs. d. 
Most children eat too much, 
overtax the digestion, get 
thin, weak, languid, stop 
growing—that’s malnutrition 
or non-digestion of food. 
Scott’s Emulsion 
has helped countless thous¬ 
ands in this condition. It is 
both nourishment and 
medicine—a most powerful 
aid to digestion. 
A small dose three times a 
day will work wonders, 
but be sure to get Scott’s. 
Send this advertisement, together witn name of 
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if*" 
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