io 
TH-E RURAL, E EW-YORKER 
January 4, 
Woman and the Home 
From Day to Day. 
STAND WITH NEW WILL. 
It is tlie New Year’s morn. 
The old had year is done. 
And the wide world is all agleam 
In the wide morning sun; 
And fainting hearts take heart be¬ 
cause 
A new year is begun. 
There is no soul so desperate and 
forlorn 
But: dreams again his dream, 
And is new-born. 
And girded up to do 
All that he left undone; 
For all old things are new 
In the New Year's new sun. 
Yea. and the saddest heart 
Shall deck itself in green, 
And all shall be, this year, 
As last year should have been. 
Sad ones who had to part 
Shall meet again in joy. 
And aged folks shall seem again 
Glad girl and happy boy. 
And you, sad soul that failed, 
This last sad year. 
Bethink you that another year is 
yours; 
Cast out your old despair. 
And stand up with new will 
To win the future still. 
For, as the year itself, from budding 
leaves 
Goes its bright way through flowers 
To fruit and sheaves, 
So let our year advance 
And a like end be ours. 
Of harvest song and dance. 
—ltichard Le Gallienne, in Success. 
* 
Dr. Sager’s “Twentieth Century Code 
of .Health” is condensed to these four 
rules: “Breathe deep; chew long; drink 
enough ; eat little.” An old proverb says 
that most people dig their graves with 
their teeth, and the wisdom of this say¬ 
ing is endorsed by most modern hygien¬ 
ists. Temperance and abstinence apply 
quite as fully to eating as to drinking, 
and are as important in the one case as 
the other. 
* 
Fresh marshmallow candy, broken up 
with a silver fork and mixed with 
whipped cream, makes a delicate fill¬ 
ing for a white layer cake. A little book 
recently published, called “Homespun 
Candies,” gives the following recipe for 
marshmallow fudge. Two cups of gran¬ 
ulated sugar, two squares of chocolate, 
or four rounded tablespoons of cocoa, 
one cup of milk or cream, and two even 
tablespoons of butter. Cook until the 
candy strings, then add 15 or 20 fresh 
marshmallows, stirring hard until they 
are melted and thoroughly blended with 
the other ingredients. Pourfinto buttered 
tins and cut when quite cold. This 
recipe, omitting the marshmallows, is 
the one used for “college fudge.” 
* 
A reader asks for the old-fashioned 
recipe for head cheese. Clean the ears, 
tongue and feet of a full-grown pig;- 
cover with cold water, slightly salted, 
and boil until the flesh will fall from the 
bones. Strip it off; chop with the 
skinned tongue; season with salt, pep¬ 
per, sage, sweet marjoram, a little 
powdered cloves and half a cup of 
vinegar. When the seasoning is thor¬ 
oughly incorporated with the meat and 
the seasoning is piquant and to your 
taste, pack hard in molds and bowls. 
This should be done while the meat is 
still warm. Wet plates and lay on the 
surface of each mold of the mixture and 
set away in a cold place to form. It 
Avill be solid in 24 hours. It was the 
old-fashioned practice to turn the head 
cheese out of the mold, put several of 
the “cheeses” into a large crock and pour 
cold vinegar over them; in this way 
they would keep for several weeks. 
When used the mold was taken from the 
vinegar, the vinegar wiped off, and the 
rougher outside scraped off, if need be. 
We have never kept head cheese in this 
way, but imagine it would be a conven¬ 
ience where a large quantity was made 
up at one time. 
Home economics is now established as 
a regular department in the College of 
Agriculture at Cornell, the work being 
in charge of Miss Flora Rose and Miss 
Martha Van Rensselaer. The courses to 
be given in this department are devised 
to meet the needs of three classes of stu¬ 
dents (days and hours of the exercises 
left for special arrangement) : 1. A reg¬ 
ular academic work is planned for those 
students desiring special training in 
home economics. 2. Classes will be open 
to other students who desire only a gen¬ 
eral knowledge of the principles and 
practice of home economics. 3. A Win¬ 
ter course requiring less previous 
preparation on the part of the student, 
is open to those desiring brief prac¬ 
tical training in home economics. No 
university credit is given for this course. 
The Winter course would give a delight¬ 
ful and profitable vacation to any farm 
home-maker, whether mother or daugh¬ 
ter. Where plans are being made for the 
son to-go to Cornell for a V inter course 
in agriculture, we especially urge that 
the daughter be given a chance, too. 
Any girl will go back to the daily round 
with renewed enthusiasm when she 
realizes that she can turn her daily 
drudgery into applied science. The ex¬ 
pense is that of travel and living. There 
is a laboratory deposit fee of $5 to 
cover cost of breakage and materials 
lie skimmed of all impurities, leaving the 
brine clear and sweet, to be returned 
when cool to the barrel after pork was 
packed. Of course before packing the 
pork the barrel is thoroughly cleansed 
with hot water, being well scrubbed out. 
A liberal amount of salt is first used 
to cover the bottom of the barrel, then 
a layer of pork, either edgewise or 
lying flat will do, provided you think you 
have salt enough, and even then you 
will do well to put in a little more to in¬ 
sure success, for I have learned from 
many years’ experience that as a rule 
an extra amount of salt, a clean barrel 
and strong brine are an insurance 
against rusty and otherwise unpalatable 
pork. Even the remaining salt in the 
barrel at the year’s end, often nearly a 
bushel in amount, is well rinsed with 
cold water and again used in salting 
the pork, the water being scalded with 
the brine, which is often found suffi¬ 
cient to cover the pork when packed. 
The whole is then to be covered with 
a thick layer of salt, and so heavily 
weighted that the pork may never be 
seen above the salt and brine (only as 
used). This course I have regularly 
pursued for nearly half a century, and 
have invariably been blessed with sweet, 
delicious pork that has often earned 
favorable comment from neighbors who 
have occasionally been supplied with a 
Baby Laugh 
i 
It belongs to health for 
a baby to eat and sleep, 
to laugh and grow fat. 
But fat comes first; 
don’t ask a scrawny 
baby to laugh; why, 
even his smile is pitiful! 
Fat comes first. 
The way to be fat is the 
way to be healthy. 
Scott’s Emulsion 
is the proper food, 
but only a little at first. 
All Druggist*; 50c. and $1.00. 
IPATENT W V " 0 A „ T INVENT! 
Your Ideas May Bring You a Fortune 1 
Cash Offers for Certain Inventions. 
FREE BOOK: given lint of inventions wanted : tells 
how to protect them. Write for it. 
Patent Obtained or Fee Returned 
No charge for report as to patentability : semi 
sketch or model. Patents advertised for sale free. 
WOODWARD & CHANDLEE, Attorneys, 
1252 F Street, Washington, D. C, 
used. Any unexpended balance is re¬ 
turned to the sttldent. Assistance will be 
gladly given to those who wish to make 
arrangements while in Ithaca for inex¬ 
pensive living. 
* 
Two-story sandwiches are desirable 
dainties for afternoon tea or little sup¬ 
pers. The bread, brown or white, is deli¬ 
cately buttered and cut of wafer thin¬ 
ness. Two slices have different sand¬ 
wich fillings of harmonious flavor 
spread upon them; they are put, filling 
side up, one on top of the other; then 
another slice, butter side down, is put 
on top, the sandwich being cut to de¬ 
sired size. One filling of minced ham 
or tongue and another of chopped 
pickles or olives goes well together; an¬ 
other is cream cheese in one layer and 
chopped nuts in mayonnaise for an¬ 
other. Another delicious mixture is 
cream cheese with mayonnaise in one 
layer and tart grape jelly in another. 
It is not difficult to plan varied com¬ 
binations for these sandwiches* but 
the bread must always he very thin. In 
one western city we met with what was 
called a combination sandwich, which 
was much less ethereal than these dainty 
two-story varieties. It consisted of two 
thick slices of rye bread with an exceed¬ 
ingly varied inside stratum, in which we 
located some slices of ham, four kinds 
of sausage, including liverwurst. dill 
pickle, sliced beet, shreds of roast 
chicken, a few sections of potato salad, 
a sprig of parsley, and a hit of celery. 
It was a remarkable production, the size 
of a full meal, but all its component 
parts were of excellent quality, and as it 
could be eaten in sections, with a dress¬ 
ing of Dutch mustard to harmonize its 
warring elements, the result was en¬ 
tirely satisfactory. 
Keeping Salt Pork. 
Tt is noticed (page 863) that B. B. is 
troubled by having salt pork that is 
rusty and otherwise off flavor, and as 
no doubt many others are having like 
experience, I am prompted to present 
the method learned of my widowed 
mother many years ago, and practically 
the same as successfully followed by 
mysel f for a long term of years. It is well 
remembered that during my boyhood 
days just previous to butchering time 
(when salt pork constituted the main 
meat food of the farmer) my mother 
would have all the brine remaining in 
the barrels brought from the cellar and 
deposited in a large iron kettle as it 
hung over Ihe fire on the crane in the 
old-fashioned fireplace, and just previous 
to its coming to boiling heat it would 
few pounds, having for some reason 
found the bottom of their barrels sooner 
than expected. It is assumed that the 
proposition to utilize the old brine and 
salt as above stated will be objected to 
by many; nevertheless facts are facts, 
and not only that, but our present pork 
barrel has been in constant use during 
the entire period above mentioned, and 
in conclusion will state that it is be¬ 
lieved the secret of our success in this 
direction is largely owing to the use of 
the old brine, whose excessive strength 
has given the above results. Indeed I 
should not feel warranted in expecting 
success without it. ikvinc d. cook. 
grow them 
by the million. To 
prove they are healthy and 
vigorous we offer 6 fine Spruces 2yr. 
owners. Mailing 
old Free to proi _ 
MK expense 5 ct., which send or not. A post¬ 
age a i will bring them. Catalogue free. 
Gardner Nursery Co., Box 66, Osage,Iowa. 
Ferry’s Seeds 
are the best known and 
the most reliable seeds grown. 
Every package lias behind it the reputation 
of a house whose business standards are the 
highest in the trade. 
Ferry’s 1 908 Seed Annual will he mailed FREE 
to all applicants. It contains colored plates, many 
engravings, and full descriptions, prices and directions 
for planting over 1200 varieties of Vegetable and 
Flower Seeds. Invaluable to all. Send for it. 
D. M. FERRY 6 l CO., Detroit, Mich. 
110 VARIETIES 
STRAWBERRIES 
If you want Strawberry Plaints 
the best, strongest, most vigor¬ 
ous and most prolific that can be 
grown in a good, Favored 
strawberry climate, I am sell¬ 
ing that kind at reasonable 
prices. Millions of them packed 
to carry anywhere. A Iso other 
Bmall fruit plants and special 
seeds. My Free Catalogue tells 
about them and gives the price. 
If interested, write for It today. 
Address 
W. F. ALLEN 
51 Market St. Salisbury, Md. I 
Seeds, Plants, Roses, 
Bulbs,Vines, Shrubs, Fruit and Ornamental Trees 
The best by 54 years’ test, 1200 
acres, 60 in hardy roses, none bet¬ 
ter grown, 14 greenhouses of l’nlms. 
Ferns, Ficus, Geraniums, Ever- 
bloonilug Hoses and other 
things too numerous to men¬ 
tion. Seeds, Plants. Hoses, 
etc., by mail, postpaid, safe 
'arrival and satisfaction 
guaranteed, larger by express 
or freight. 50 choice collec¬ 
tions cheap in Seeds. Plants, 
Hoses. Trees, etc. Elegant 
1 68-puge Catalogue FREE. 
Send for it today and see 
what values we give for a 
little money. 
THE STORKS & HARRISON CO. 
Box 164, PAINESVILLE, OHIO. 
profits are greatest for 
tlie man who markets his 
chickens early. Do not 
be satisfied with old, easy 
going methods. Get the 
best equipment—produce 
the best and make the 
most money. Write for 
our new book “Incubator 
Whys” telling why our 
machines turn 90 per cent 
of the eggs into chickens 
and why we can do bet¬ 
ter for you on prices. 
Please say whether inter¬ 
ested in beginners’ out¬ 
fit or large machines. 
CEORGE ERTEL CO., Quincy. Ill 
LET US TAN 
YOUR HIDE, 
Whether Steer, Bull, or Horse Hide, 
Calf. Dug, Deer, or any kind of hide 
or skin with the hair on, soft, light, 
odorless and moth-proof for robe, rug, 
coat or gloves, and make them up when 
so ordered. ♦ 
But first get our illustrated catalog, 
with prices, shipping tags and instruc¬ 
tions. We are the largest custom fur 
tanners of large wilcl and domestic} 
animal skins in the world. 
We make and sell Natural Black 
Galloway fur coats and robes, Black 
and Brown Frisian, Black Dog Skin, 
and fur lined coats; also do taxidermy 
and head mounting. 
THE CROSBY FRISIAN FUR COMPANY, 
116 Mill Street. Rochester, N. Y. 
Try a Boss Cream Raiser 
In your home, If not 
as represented return 
at our expense. More 
satisfactory than a 
flOO Separator. Runs 
Itself, raises cream 
quickly, Gets More 
Cream, keeps milk 
and cream sweet dur¬ 
ing hotest weather.no 
skimming or crocks 
and pans to handle. 
60,000 Gravity Separators sold In 1907. More Ross than 
any other kind. Price $3.25 and up. Write today for 
free Catalogue. It will save you money. 
BLUFFTON CREAM SEPARATOR CO. BOX M, BLUFFTON, 0. 
From Snow to 
Southern Sunshine 
to fertile lands in a matchless climate, 
where work may be carried on throughout 
the entire year, where pleasure and profit 
are derived from a location blessed by Na¬ 
ture with ideal conditions so necessary to 
the success of the farmer and grower. 
Are You Battling Against the Elements 
of a Frozen North? 
The stock of farmers in our territory are 
still grazing on the Hillsides. 
The fruit and vegetable growers in the 
famous Manatee section are now gathering 
and shipping their products to Northern 
markets, receiving the highest prices for 
same due to the season. 
WHY NOT MAKE A NEW YEAR’S RESOLUTION 
to give up the struggle for existence in 
your snow-hound location and come where 
climatic conditions make life a pleasure the 
year 'round, where lands are equally as pro¬ 
ductive. prices as good if not better for your 
crops, and no long winters of ice and snow 
to contend with. 
Let us show you how easily it can be 
done. Don’t sacrifice your life any longer — 
others are now' comfortably located with us 
and reaping the rewards of their move, who 
last year were shut in by the sleet and snow 
of the rigorous North. 
Our illustrated literature will help you and give 
yon an idea of the excellent opportunities arid con¬ 
ditions existing in the Six Southern States tra¬ 
versed by our line of road. This will be sent free 
upon request,together with the “SeaboardMaga¬ 
zine,” which is prepared especially for the benefit 
of parties contemplating a change of location. 
A postal is all that is necessary. 
J. W. WHITE, 
GkNKKU, IXDU8TH1AI. AGENT, 
SEABOARD AIR LINE RAILWAY, 
Portsmouth, Virginia. “Dept. 18’’ 
