208 
“THE RURAL NEW-YORKER 
March 28, 
Woman and the Home 
From Day to Day. 
TIIE TEMPLES EAST AND WEST. 
The temples of the West look down upon 
the azure seas; 
No sick and weary famine town looks 
sadly up to these. 
No gilded dome reflects the sun on eyes 
with sunlight blind, 
Or sinks from sight, when day is done, 
while death steals up behind. 
The temples of the Westland gleam as 
gleam the Eastern spires, 
But wear the colors of a dream, the sun¬ 
set’s tender fires. 
The gilt upon their shining towers is like 
the rainbow’s glow; 
It. changes with the changing hours, while 
sunsets come and go. 
And never in the Orient such pillars rise 
as these; 
Such beauties never there are blent in -wall 
and roof and frieze— 
For never by the ancient shore where gilt 
pagodas rise 
Upon emblazoned temples pour such light 
of paradise. 
The temples of the Westland lift their 
pillars to the sky 
While ships of vapor slowly drift in stately 
splendor by. 
The temples of the Westland rise from out 
the Westland soil, 
Reared not by skill of w T eeping eyes or 
hopeless hands of toil. 
O, temples of the East, your gods much 
tribute have required— 
The birth and life and death of clods, to 
rear you many-spired. 
The temples of the West were made by 
neither toil nor pelf— 
The God who dwells within their shade has 
builded them Himself. 
Ring out, you bells of temples East, you 
call me less than these 
That spread their sweet communion feast 
beneath the Western trees. 
Ring forth upon the sultry air when dying 
day is dim : 
I hear another call to prayer—the forest's 
mighty hymn. 
1 stand before an open door, a temple in 
the West. 
1 hear the music on the shore of waves 
that sink to rest. 
Above me mount the Westland firs; their 
incense rises pure. 
© gilded Eastward sepulchres, my soul you 
cannot lure. 
—The American Lumberman. 
• 
Cottage loaf provides a variation in 
serving warmed-over meat. Mash 
boiled potatoes very smooth, seasoning 
nicely and adding butter and hot milk as 
usual, and line a buttered bread tin 
with them; fill the middle with chopped 
and seasoned cooked meat, moistened 
with gravy. Cover with the mashed po¬ 
tatoes, then bake until firm. Turn out 
of the tin on to a hot platter and serve 
in slices with heated gravy or tomato 
sauce. 
* 
Fancy walnut bread is one of the 
good things served at a New York tea 
room. It is baked in cylindrical tins, 
giving neat round slices. Scald a pint 
of milk. When lukewarm add two 
tablespoonfuls of melted butter, the 
same of sugar and a pinch of salt. Take 
one yeast cake dissolved in four table¬ 
spoonfuls of warm water, one cup of 
ordinary white flour and enough entire 
wheat flour to make a suitable kneading 
mixture, usually about a quart. Mix in 
the morning and let rise until noon. 
Then add one cup of chopped English 
walnuts and the same quantity of chop¬ 
ped candied orange peel. Fill baking 
tins one-third full and when the bread 
rises to the top of the tins bake for 
about three-quarters of an hour. 
* 
We have been interested in testing one 
of the little heating lamps now made for 
burning denatured alcohol. It differs 
from those we have used before in 
burning the gas arising from the alcohol, 
rather than the fluid itself. Rising 
above the center of the lamp is a round 
hollow burner, pierced with holes like 
the rose of a watering pot, which it re¬ 
sembles in shape. At one side of the 
reservoir is a small wick. This is 
lighted, turned under the rose-shaped 
burner, and kept going until flames 
shoot out from all the holes of the 
burner, when the wick is extinguished 
with a cap. An intensely hot flame is 
produced. We find the tiny holes in the 
burner have a tendency to become 
clogged at times, and must be cleaned 
out with a pin, but the lamp is much 
more satisfactory than the old type, and 
the alcohol is cheap. The same principle 
of burning the alcohol vapor is used in 
a hollow flatiron, to which is attached 
a tiny reservoir; it thus heats itself, and 
is said to run for an hour without re¬ 
filling. We have seen a gasoline iron 
that was run upon the same principle, 
but did not like the idea, because we 
felt afraid of gasoline in such close 
quarters. Lamps for burning denatured 
alcohol are made in a variety of styles, 
but are not yet cheap, ranging from 
about $5 up; they give a beautifully 
clear and steady white light. 
* 
One of our correspondents at Batavia, 
N. Y., referring to the request on page 
175 for something to remove vegetable 
stains from the hands, recommends 
oxalic acid. He says: 
I have used a preparation for 35 years 
for removing stains, and it is very effective. 
Procure from a druggist five cents’ worth 
of oxalic acid in crystal form, and put into 
a small bottle; then put in warm water 
enough to nearly dissolve the crystals, or 
water enough to cover the crystals. Shake 
well and the crystals will readily dissolve. 
It is immediately ready for use by pouring 
into the palm of the hand about a tea¬ 
spoonful ; rub over the hands, then wash 
in clear water. If soap is used it will have 
a tendency to bring to the surface any 
stain deep in the pores that was not 
reached by the acid. If there are any cuts 
on the hands it will smart a little, as it is 
a poison, hut I used it several times a day 
for many years at a stretch, and never 
had any sore from its use. It will kill 
warts and cure calloused places on the 
hands or feet. 
Personally, we have found the oxalic 
acid extremely irritating to the skin, 
when using it to clean straw hats. It 
must be remembered that it is a dan¬ 
gerous pois.on to have around, the more 
so because of its colorless form. Fatal 
cases of poisoning have occurred, where 
it has been mistaken for Epsom salts. 
For this reason we do not care to keep 
it in the house. By rubbing the stained 
fingers with lemon, then dipping into 
salt, and rubbing that in, and finishing 
with a rinsing of clear warm water, we 
remove stains, and find that the skin re¬ 
mains smooth and soft. 
* 
The New York Tribune tells of a 
sensible mother who made her baby’s 
wardrobe entirely after one simple pat¬ 
tern, a modified kimono, using the same 
idea for both under and outer garments. 
The small number of seams, which are 
always likely to irritate the tender flesh 
by their folds, is a great advantage. 
The baby’s daytime attire consisted of 
three garments, its nightwear of ’ two. 
The undergarments are made of the 
finest, softest flannel, the first piece with 
sleeves, the second without, while over 
them is a little slip of fine material, 
made after the same pattern, which may 
have fine lace or embroidery edging the 
sleeves and neck if desired. The two 
little night garments are duplicates of 
those worn during the day, only both 
have long sleeves. The garments are 
26 inches long, being designed for an 
infant not yet promoted to short clothes. 
A knitted sack is used when extra 
warmth is required. The mother who 
invented this style of dressing slips the 
undergarments inside the outer one be¬ 
fore beginning to put them on, and thus 
gets the dressing over so quickly that 
there is no unnecessary handling or dis¬ 
comfort. Japanese babies are said to be 
the best tempered little cherubs in the 
world, and we have often thought that a 
good share of their amiability may come 
from the comfort of their clothes, which 
we may well borrow, if it will add to 
the happiness of our own babies. 
House Nerves. 
Nearing my three score years and ten, 
and with the disability of chronic lame¬ 
ness, I am prevented much outdoor ex«r- 
cise, unless all conditions are very fav¬ 
orable, and doubtless “house nerves” 
would put in their work were I not fond 
of reading and a devotee of the needle. 
Since the age of 14 I have done all my 
own sewing, and that of the family also, 
and I like it. So when stormy, lonely 
days prevail, when guests are few, and 
I tire of reading or music, I hunt up 
something to sew. Pastor Wagner says, 
“Mend rents with cheerfulness,” but 
mending is not amusing, and I like some¬ 
thing out of the common routine. One 
year, when a prisoner for months, I did 
quantities of lace work. A friend sent 
me several pieces of linen Battenberg 
braid, thread and patterns, and I set to 
work. When Spring came I had three 
pairs of lace curtains, which I could have 
sold for $75. The work was pleasant, 
not trying to the eyes, being all white, 
and helped pass away many dreary 
hours, and best of all, I enjoy it still. 
Each Winter when cold compels me to 
desert my pleasant veranda, I plan to 
have something in the way of embroid¬ 
ery, crochet, or other pretty work to 
employ fingers and mind, and many use¬ 
ful as well as ornamental articles result. 
Last year two embroidered linen suits 
made some nieces glad, and they in turn 
helped me in work I could not do. With 
this work and the immense amount of 
reading done, the monotony of a lonely 
homd with its three elderly occupants is 
broken, and time slips away, I trust not 
unprofitably. Now we have a telephone, 
and when chill winds blow and snow 
drifts abound, that is a comfort, and one 
doesn’t care much if all the “line” may 
hear our chat. If they choose to listen 
and it amuses them, that will help to 
vary the monotony of their lives. We 
let in all the sunshine there is, and we 
and our house plants absorb it all, and 
the glory of it makes of our lonely farm 
cottage almost a house beautiful. 
MARY MANN. 
Dutch Scrapple.—Boil pigs’ hocks un¬ 
til the meat drops from the Bones, then 
set aside to cool. Remove all the grease 
and bones. Chop the meat fine and 
return it to the liquor. Season highly 
with salt and pepper, also sage if de¬ 
sired. When boiling stir in gradually 
cornmeal and buckwheat flour alter¬ 
nately until about as thick as mush. 
Cook slowly two or three hours. Mold 
in pans and when cold cut in thin 
slices, roll in meal and fry. Stir well 
to keep it from sticking to the bottom 
of the kettle. 
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224 E, Dillaye Bldg., Syracuse, 
Illustration Showing Mixed Farming Scene in 
Meat Pie.—Use about three pounds 
of beef or mutton cut in suitable pieces 
for serving. Roll the pieces thoroughly 
in a cupful of flour seasoned with a 
half tablespoon of salt and a small tea¬ 
spoon of pepper. Arrange the meat in 
a baking pan about 12 inefies square. 
Place one-half teacupful of butter in 
bits over the top, and add one pint of 
boiling water. Bake in a hot oven one 
hour before crust is added, turning 
meat about four times, and adding suffi¬ 
cient water to maintain original quan¬ 
tity. Add six medium-sized potatoes 
when meat has cooked half an hour. 
Make a nice dough, slightly shorter than 
for biscuit. Roll one-half inch thick. 
Cut in three-inch squares and lay over 
the top of the meat and potatoes. Bake 
15 minutes longer in brisk oven. The 
gravy may be thickened by the addi¬ 
tion of more flour, if needed, after the 
pot pie has been removed to hot platter, 
and may be served in a gravy boat. 
WESTERN CANADA 
Some of the choicest lauds for grain growing, stock raising 
and mixed farming *n the new districts of Saskatchewan and 
Alberta have recently been Opened fur Settlement under the 
REVISED HOMESTEAD REGULATIONS 
Entry may now be made by proxy (on certain conditions), by 
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There you will find healthful climate, good neighbors, 
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laws, splendid crops and railroads convenient to market. 
Entry fee in eacn case is $10.00. For pamphlet “Last Best 
West.” particulars as to rates, routes, best time to go and where 
to locate, apply to 
SUPT. OP IMMIGRATION. Ottawa. Canada; 
or THOMAS DUNCAN, Canadian Govt. Agent, 
Syracuse Bank Bldg., Syracuse, N. Y. 
Caldwell Tanks 
Galvanized Steel are used 
everywhere. Sizes up to 1200 
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Louisville, Ky. 
Wind Mills, Pumps, Gas Engines. 
Three generations oi 
Simpsons have made 
Silver Greys 
The famous old •• Simpson ” Prints 
made only in Eddystoae. 
Economy wash fabrics in the most 
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Standard for sixty-five years. 
If your dealer hasn't Simpson-Hddystone Prints 
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Decline substitutes and imitations. 
The Eddystone Mfg. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
ONE 
PRINTS 
L Founded 184a , 
