100!). 
THK KUKAL NKW-YOKK1CR 
Of53 
For Chilly Autumn Nights. 
The New York Sun’s recipe for clam 
chowder, recently printed in these col¬ 
umns, may pass muster in Ncwburyport 
and other down east places but it would 
hardly suit a resident of Long Island 
or the New Jersey coast. The recipe 
for chowder as I learned to make it 
more than a dozen years ago, is given 
below. Here in the lake country, we 
cannot get ship biscuit, so I substitute 
ordinary cream or oyster crackers, drop¬ 
ping them in at the last moment before 
serving. This is an excellent supper 
dish for chilly Autumn nights when 
farmer folks require hearty food. The 
children rush in from school sniffing 
the air expectantly; father and the farm 
hands are ravenously hungry after long 
hours in the corn and buckwheat fields; 
the women find that work with the fruit 
in the crisp air, or at clearing up the 
garden, is a wonderful sharpener of ap¬ 
petites. When time for the evening meal 
arrives, all eyes turn to the house moth¬ 
er, if one may borrow <in expressive 
German word, with mute hut unmistak¬ 
able questioning. Having faced a situ¬ 
ation of this sort for several years, I 
venture to write down some of our sup¬ 
per favorites, in the hope that they may 
prove helpful to others who are con¬ 
fronted with the ever-recurring ques¬ 
tion of “What shall I have for supper?” 
Long Island Clam Chowder.—Take 
one-half pound salt pork, six large po¬ 
tatoes, two large onions, one quart of 
tomatoes, .'to hard clams, six ship bis¬ 
cuits. Chop fine the pork, onions, and 
potatoes. Fry the pork in the bottom of 
the kettle, put in the onions and cook 
a few minutes, then the potatoes which 
should cook until soft. Strain in the 
tomatoes and add one quart water, tlie 
chopped clams, and their liquor. Season 
with salt and cayenne and after one 
hour, add the crackers. Cook the chow¬ 
der slowly at least two hours. 
Means in California Style.—Soak large 
red beans over night. Put them on the 
fire and cook until soft, then drain, and 
•set aside. When ready to use, cut two 
•onions into thin slices, and brown in 
ham or bacon fat. Add a quart of 
strained tomatoes, season with salt and 
cayenne, and reheat the beans in this 
sauce. 
Salmon and Tomatoes.—Drain and 
flake one can of salmon. Put a layer of 
sliced tomatoes into a baking dish. 
Season with salt and pepper. Put in the 
salmon, cover with another layer of to¬ 
matoes. Add more seasoning, sprinkle 
thickly with grated bread crumbs, dot 
with butter and hake. 
Macaroni with Sausage.—Cook one 
package of macaroni in water until soft, 
then drain and cut into small pieces. 
Put a layer of macaroni in a baking 
dish, cover with sausage meat, then a 
second layer of macaroni. Put in a lit 
tie water or a cupful of tomatoes, and 
bake one half hour in the oven. 
Brawn.—This Canadian recipe for a 
sort of glorified head cheese is useful at 
pig-killing time. It will keep a long 
time in a cool, airy place. Onc-lialf 
pig’s head, four pigs’ feet, one beef shin 
with all the meat left on, two knuckJes 
veal. Cover the shin with cold water 
and cook four hours, put in the pork 
and veal and cook until the meat will 
drop from the hones. Pack the meat 
into moulds. Strain the liquor and let 
it become cold. Take off the fat, season 
highly with salt, pepper, and vinegar, 
reheat and pour over the meat. When 
cold, there should he a firm jelly which 
may be cut in slices. 
Stewed Mushrooms.—After the Fall 
• aius set in, one may often find quan¬ 
tities of field mushrooms, having 
creamy tops and pink gills, in the pas¬ 
tures. These are delicious stewed. Put 
an ounce of butter in the pan, lay in the 
stemmed and peeled mushrooms, cover 
c’osely, and cook 10 minutes. Season 
with salt and pepper, and put into a 
hot dish, with the juice poured over 
them, after slightly thickening with 
Hour. 
Green Corn Pancakes.—Score the 
kernels of one dozen ears of young corn 
and press out the pulp; add one quart 
sour milk, two eggs well beaten, a little 
salt, one teaspoon soda, and enough 
flour to make a thick hatter. Make on 
a hot griddle. m. e. coi.egrove. 
Charity Sweetheart’s Letter. 
It is pleasant to feel that everything 
is gathered in, and we have enough to 
cat, and some to spare. The potatoes have 
a little scab, and the quality is not so 
good as some years, hut there are plenty 
of them, and other vegetables have done 
well, except corn. This was a failure 
because brother put it on a field that 
was soured by water standing on it at 
flood tide, and there was an object les¬ 
son in it too. All along the side of the 
field where a drain was put in last Fall 
the corn was good, while in the middle 
it was very poor and struck by rust. 
Brother has often grumbled at the 
amount of money he had to sink in 
drains, hut this year’s lesson was very 
plain to -sec, and should reconcile any¬ 
one to the cost of putting land into good 
condition. The loss of the corn crop is 
a disappointment for feeding the poul¬ 
try, and this year I have gone into the 
business of chicken raising with special 
interest and good success. J bought 
three settings of eggs of White Flym- 
outh Rocks for my own experimenting, 
and raised with liens 27 fine young 
chickens. They had the range of the 
garden, and did a good deal of damage, 
scratching up the young plants of pansy 
and Phlox Drurnmondi that I had sown. 
Put it was generally in search of a 
worm, and not wanton mischief, so I 
tried to exercise some patience witli 
them, and was rewarded in August, 
when they ■searched for and fed upon 
the flies, crickets and other insects that 
were very plentiful. They were so tame 
as to feed out of my hand all the Sum¬ 
mer and now arc beginning to lay. I 
found that they must he regularly at¬ 
tended to if one expected best results, 
for it is the care given and little things 
looked after that bring success in this 
as well as other work. It is an employ¬ 
ment that can he engaged in by women 
as well as men, and there seems little 
danger of over-crowding, for eggs arc 
selling at 45 cents a dozen, with pros¬ 
pects of higher rates. Besides this there 
is the surety of eggs being newly laid 
for the table, and the well-fed cockerel 
of the Plymouth Rock variety can com¬ 
pete well with a young turkey by 
Thanksgiving. 
Old Titus Gray came into my hen¬ 
house the other day and began criti¬ 
cising the new method compared with 
the old way of letting the fowls pick up 
a living in Summer and live in a cow 
stable all Winter. Rut I told him to 
keep account this Winter and come 
back in Spring to compare as to profit 
and loss. 1 find that poultry must have 
plenty of green food, and grew a plot 
of mangel beets for their use. They are 
thrown in on the feeding floor and soon 
disappear. Besides this we use some 
clover hay steamed, and the clover and 
tea arc mixed in the mash, which is 
composed of one part corn, one part 
oats, one part bran and one of fine mid- 
lings, mixed with the clover tea, and 
with the nutrition that is in the clover it 
makes an ideal feed, the clover being 
rich in lime, so very necessary to the 
making of shells. It was a holiday when 
I went olT with the boys to a nearby 
lake, on the shore of which was material 
for grit that is stored away for Winter 
use, and 1 try to feed crushed bones 
and oyster shells as often as possible, 
but nobody likes to do the crushing. 
'The poultry are very fond of sunflower 
seed and this year I sowed a quantity 
near the doors. The seed is said to help 
moulting. The Dutch who live by dyk¬ 
ing and draining their low lands, pro¬ 
nounce sunflower culture a specific for 
intermittent fever ami say that it has 
disappeared from every section where 
they are largely grown. 
We had some late pears that were put 
up by a Boston recipe a friend sent 
from there, and they are so nice I will 
give this method, as it may not he too 
late this season. Take hard pears, cut 
into chips after paring, then take four 
pounds of sugar to four pounds of 
pears and half a pound of sugared gin¬ 
ger. Remove seeds from six lemons, 
and slice, cut ginger into small hits and 
put all into preserving kettle in alternate 
layers, then let stand over night. In the 
morning bring to boil and cook slowly 
until syrup is very thick; it takes two 
or three hours, hut is highly appreciated 
when finished, charity sweetheart. 
Hands and Feet. —Tn cold weather it 
is difficult for the housekeeper to keep 
her hands in good condition. Handling 
ashes, exposure to cold and washing in 
cold water arc all very had for the skin. 
1 have found mutton tallow very use¬ 
ful. When I empty the ashes, I grease 
my hands well with tallow, holding 
them over the fire and rubbing the 
grease in well. Then I put on a pair of 
gloves and attend to the ashes, do my 
sweeping and any other work that 1 
can do with gloves on. After that I 
wash my hands and dry them thor¬ 
oughly. If they are in very had condi¬ 
tion this treatment might he repeated at 
night and the gloves worn to bed. The 
feet arc apt to get rough and calloused 
in Winter, and if on going to bed they 
arc soaked a while in warm water, then 
rubbed with tallow and an old pair of 
stockings put on, it will he found bene¬ 
ficial. s. «. R. 
Year by year, as I grow older, 1 get 
more and more impatient with the mis¬ 
anthropes. Say what yon will about 
the vices and follies of man, how im¬ 
mense are his virtues Think steadily, 
if you can, of the incredible things 
that he sutlers—his hard toil, his strug¬ 
gle for bread and home; the smallness 
of his reward, his undeserved calamities, 
the slaughter of his affections, and 
through it all his indomitable spirit, and 
courage as he gathers himself from the 
dust or the mire, and plants his feet 
again on his rough and uncertain road. 
The shallow rich talk much of the tur¬ 
bulence of the poor and their tendency 
to agitate. It is the patience of the 
poor which most strikes those who 
know them. J. A. Spender. 
When a lamp- 
chimney breaks 
it means a loss, 
not only of the 
chimney, but of 
the use of the 
Sometimes that 
inconven ience 
amounts to ten 
times the value 
of any lamp- 
chimney. 
When my name, Macbeth, is on 
a lamp-chimney it says, “This 
chimney will not break from heat.” 
If you wouhl be sure of always 
getting the right chimney, have 
my book. Free. Address 
M ACM KTH, I’itlslmruh. 
0 The Rochester Radiator will 
SAVE HALF YOUR FUEL 
or ci ve you double the amount 
o( beat from the name fuel, ii 
you will civc it a trial, or wc 
will return! the money l«i<l 
for it. Write for booklet on 
heating liumca. 
ROCHESTER RADIATOR CO. 
39 Furnace Si..KochcHlcr,ft. Y. 
Prices from 
$2 to $12 
F'or hard or 
Soft Coal 
wood or iras 
Fits any 
Stove or 
Furnace 
lamp. 
1l«1£. II. H. I*»l. OlT. 
9 
KlliWOff 
FOUND! O 104 * 
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Over sixty - five 
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These exceptional 
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If your hasn't Simpson- 
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We'll help him supply you. 
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VVeA 
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FOR OUT DOOR WORK 
IN THE WETTEST WEATHER 
NOTHING EQUALS 
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