832 
THE RURAL NEW-YORKER 
September 18 , 
mon Q«rl ■fKri Paitha anc ^ bark, valuable as a source of tannic 
W QOMfl QOu tilC Home ac id. The berries have so little pulp, 
being merely “skin and bone,” that they 
hardly seem practical for jelly-making. 
From Day to Day. 
SONG FOR TWILIIGTIT. 
Hide me, O twilight air! 
Hide me from thought, from care, 
From all things, foul or fair, 
Until to-morrow! 
To-night I strive no more; 
No more my soul shall soar; 
Como Sleep, and shut the door 
’Gainst Pain and Sorrow! 
If I must see through dreams, 
Be mine Elysian gleams, 
Be mine by morning streams 
To watch and wander! 
So may my spirit cast 
(Serpent-like), off the past, 
And my free soul at last, 
IFave leave to ponder. 
And sliouldst thou 'scape control, 
Ponder on Love, sweet Soul, 
On joy—the end*—the goal, 
Of all endeavor! 
But if E’artb’s pains' will rise, 
(As damps will seek the skies), 
Then, Night, seal Ihou mine eyes, 
In sleep, forever! 
—Barry Cornwall. 
* 
A city friend who has been reading 
The R. N.-Y. carefully was much in¬ 
terested in the “Woman and Home” de¬ 
partment. “Of course,” she said, “these 
women who write so delightfully are 
not farmers’ wives.” We took particu¬ 
lar pleasure in pointing out the fact 
that certain articles she considered es¬ 
pecially well written were all by farm¬ 
ers’ wives, and by women who did their 
own work and took a hand in dairy 
and poultry yard too. Contrast these 
women with the wife of a small com¬ 
muter or city artisan, who is merely a 
little cog in a very big wheel, and we 
can easily realize the difference in the 
point of view. The farm woman is, 
as a rule, her husband’s business part¬ 
ner; she knows his affairs, and mutual 
interdependence is likely to cause a 
closer sympathy than where the wife’s 
interest in her husband’s business is 
A friend tells us that when using beef bounded solely by his pay envelope, 
dripping as shortening, it is a great ini- There are loyal and devoted wives in 
provement to cream the dripping until all classes, but modern life in towns and 
white, adding a few drops of lemon cities certainly does not tend to hold 
juice while beating. This takes away a family together in mutual interest as 
the beef-fat taste, and makes the cake farm life does, 
or pastry much lighter and more deli- * 
cate. Miss Maria Parloa, widely known as 
* a writer and lecturer on cookery, died 
One of the delicacies of the Chinese suddenly at her home in Bethel, Conn., 
restaurants in New York is “golden August 22 . Miss Parloa was one of 
lime,” which on investigation proves to tbc pioneers, in this country, in making 
be kumquats preserved in rich syrup. a science of cookery. Born in Massa- 
The kumquat is a small, thin-skinned chusetts in 1843, she spent the greater 
Citrus fruit, not common in northern P ai "t ber life in studying household 
markets, but we believe that it is grown economics, and in imparting her knowl- 
quite freely in Florida. It is probable et1 S e to others. She went abroad to 
that our Florida readers preserve it s t lu iy the work of French and Ger- 
after the Oriental manner; the follow- man cooks, studied psychology and 
ing recipe comes from Australia: chemistry, and in every way broadened 
Make a heavy syrup, using four pints of ber own knowledge to increase the ef- 
sugar to one pint of water. When thick fectiveness of her work. It is said that 
and boiling drop in the kumquats, whole a ^ ^ eas t half a million copies of her 
or halves, and boil gently for an hour books have been sold, and she also gave 
and a half, skimming off any scum that man y lectures, and taught classes in all 
rises. Seal at once on removing from our leading cities. We believe it is 
the fire. This is extremely rich and niore than 30 years since Miss Parloa 
delicious. began this useful work, and she has cer- 
* tainly added enormously to the com- 
We have received several requests for f° r t an d harmony of family life, and 
a recipe for canning tomatoes whole *° the health of the American public, 
for salad, which was printed last year. Miss Parloa did much to ennoble and 
It proved so satisfactory that all who dignify the work of the ordinary house- 
tried it are loud in its praise, declaring w ^ e b y showing it in its true light as a 
that the tomatoes are just like those science, and many a man who is bur- 
freshly gathered, when used in a salad, dened with college degrees, and sated 
Select perfect tomatoes of even size, wbb public applause, has done less for 
fully ripe, but not soft. Skin them by humanity at large than this quiet 
scalding, then pack in wide-mouthed Massachusetts woman who elevated 
jars. Put them in carefully without stewpans and kitchen stove to the dig¬ 
squeezing, and do not fill the jars so n ity of a scientist’s laboratory, 
full that the topmost fruit will press -- 
stirring for a few minutes. Begin with 
only a pint or so of water—just suffici¬ 
ent to keep from burning—and when 
thoroughly hot turn over the fruit a sy¬ 
rup you have had boiling on the stove 
made in this proportion—half a pound 
of sugar to half a pint of boiling water. 
Have your sugar all melted before pour¬ 
ing over the fruit, and for each quart of 
tomatoes allow the half pound of sugar. 
Slice one lemon for each two quarts of 
fruit and cook all slowly about two or 
three hours on the back of the stove. If 
made right this will be a rich golden 
color and be delicious. Large red or 
yellow tomatoes can be used, but are not 
as pretty as the small ones. 
Plum Jam.—Take equal parts of dam- 
'son plums and sugar, and cook slowly 
till thick and smooth. Stir often and 
add a small quantity of ground cinna¬ 
mon just before sealing, if you like the 
flavor. A teaspoonful to five or six 
quarts will give just a hint of the spice 
and improve the jam. 
Lemon Peach Preserves.—Take halves 
of ripe but solid peaches and drop them 
into boiling syrup made by taking one 
pint of boiling water to two pounds of 
sugar. \\ hen the sugar is melted add 
one lemon to each pound of fruit, and 
cut the lemon into eighths or smaller 
pieces, but not slices. Cook till the 
lemon looks clear, and then add enough 
peaches to make one can. Boil hard till 
the peaches are transparent, and then 
can with plenty of syrup. This is rather 
a tedious process, but it pays, for the 
preserves are delicious. Aim to have 
only enough peeled fruit to keep from 
turning dark, and pop it at once into the 
boiling syrup. Add the next sugar and 
lemon to the syrup in the kettle without 
water, and proceed with the second can 
as with the first. 
. Pear or Quince Preserves.—Cook 
either fruit in plenty of water very 
rapidly without stirring till done. This 
may be done in a granite kettle over a 
hot fire, and when the quarters are ten¬ 
der turn the hot fruit into a large stone 
jar. For pears use half the quantity of 
sugar and for quinces three-fourths. 
Place the jar in the oven and let the 
fruit cook for several days. The thick 
jar will hold the heat almost all night if 
a stick of wood is left at bed time, and 
in the morning the cooking will begin 
again. They are out of the way of dust, 
and may remain a week if necessary be¬ 
fore canning. All preserves should be 
thick and imbedded in clear syrup if 
properly made. Hilda Richmond. 
K .PAT.0FP / 
stqNO 
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Have running- water where and when you want 
it. Use the nearby brook, spring or pond. 
against the lid. Put in a little salt, then 
wrap a wet cloth around the jar, and 
fill it with boiling water. Put on the 
lid and seal it tight; then put the jar 
in a kettle of hot water, deep enough 
to come right over the top; leave it 
there, without any further cooking, un¬ 
til the water becomes cold, then wipe 
the jar, and keep in a cool dark place. 
* 
Last year one of our readers asked 
how to make jelly from sumach berries, 
and as we had never heard of such a 
thing, we printed the request, hoping 
some of our readers would answer it. 
However, we have never received any 
answer, and this year we have received 
another request for the same recipe. 
No doubt the upland or smooth sumach 
is meant, Rhus glabra, which has small 
hairy berries, bright crimson in color. 
The berries are sour and astringent, but 
Late Preserves. 
Some of the very best preserves may 
be made in the Fall, when work is not 'so 
pressing, so if you have missed the seed 
fruits of June and July do not despair. 
You still have a wide range of good 
things to select from, and will be free to 
take more pains in making your pre¬ 
serves. 
Crab Apple Preserves.—Core but do not 
peel bright red crabs. Cook in a small 
amount of water till almost tender, and 
then add an equal amount of sugar. 
After the sugar is added cook very 
slowly in an earthenware crock till a 
rich dark color, and the juice will be 
like jelly. 
Grape Preserves.—Pulp the grapes and 
cook the inside till tender enough to free 
from the 'seeds by passing through a col¬ 
ander. Add the skins and cook slowly 
not unpleasant in flavor; their acidity ^ done, when add an equal amount of 
Sweet Cucumber Pickles. 
Can you give me a recipe for sweet cu¬ 
cumber pickles? j. K . s . 
Let the cucumbers, stand in cold salt 
water ( 1 % cup salt to one gallon wa¬ 
ter) three days. Drain, wipe and put 
in a jar. lo one gallon vinegar add 
two cups _ sugar and nearly one ounce 
mixed spice. Bring vinegar to a boil, 
and pour over the pickles. Put in some 
horseradish, and they will keep well. 
Some cooks let the vinegar come to a 
boil and then put the drained cucum¬ 
bers into the vinegar, letting it all boil 
up once, but this is a matter of taste. 
The pickles are not quite as crisp, but 
are very good, and keep excellently. 
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The Rio" sun-touched early apples 
1IIC Dig ^rop from Delaware follows 
closely the big crop of strawberries. General in¬ 
formation for fruit buyers and also farm oppor¬ 
tunities for home-seekers furnished by 
State Board of Agriculture, Dover, Del. 
is the same as contained in the apple 
(malic acid), and it is contained in the 
downy covering combined with lime, 
tannic and gallic acids. A medicinal 
wine has been prepared from these ber¬ 
ries, and a fluid extract is used as an 
astringent gargle. The chief economic 
value of upland sumach is in the leaves 
A small teaspoon of ground 
cloves to six quarts of preserve improves 
the flavor for some. 
Tomato Preserves.—Select small yel¬ 
low fruit free from imperfections. Prick 
each tomato once or twice with a fine 
needle (this is not as hard nor as te¬ 
dious as it sounds) and cook without 
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