1908. 
THE RURAL NEW-YORKER 
691 
Bayberry Candles. 
How can I make bayberry candles, and 
what are their advantages? j. m. 
The advantages of bayberry candles 
are their pretty green color, the delicate 
fragrance given off while they burn, and 
the quality of remaining hard and 
smooth in hot weather. There is quite 
a fancy for them now among city wo¬ 
men of means, especially those interest¬ 
ed in colonial furniture and customs. A 
good many of the candles are sold, 
through the women's exchanges, some 
New England women with the proper 
knack finding the manufacture quite re¬ 
munerative. The bayberry, Myrica ceri- 
fera, is a shrub found along the coast 
from New England southward, and also 
along Lake Erie; it has fragrant glossy 
leaves and scattered bony berry-like 
nuts thickly incrusted with wax. The 
following directions for making the can¬ 
dles are reprinted from the New York 
Tribune: 
The berries are gathered as soon as 
mature, but they will keep indefinitely 
in a dry place, and the candles may be 
made whenever convenient. To prepare 
the wax the berries should be placed in 
a preserving kettle, with an equal quan¬ 
tity of cold water, and boiled steadily 
for four hours, the kettle being filled up 
with hot water as it boils down. After 
the boiling should come an hour of sim¬ 
mering, and then the kettle should be 
set back, where the contents will keep 
hot for a while before being set away 
for the night. The berries should not 
be removed from the kettle nor dis¬ 
turbed in any way, as this causes the 
wax to sink to the bottom. In the 
morning, if these directions have been 
carefully followed, the wax will have 
formed a firm hard cake on the top of 
the water. It must then be remelted and 
strained to free it from impurities. Melt 
slowly and pass through a wire strainer. 
Let it become quite cold again, remelt 
and strain through cheesecloth or lawn. 
While all this is going on the moulds 
may also be in process of preparation. 
These are made by rolling paper several 
times around a wax candle of the de¬ 
sired size, taking care to keep the edges 
perfectly even, glueing it securely and 
closing the lower end with a disk of 
paper slashed to a circle which just fits 
the end of the mould. The mould is 
placed upon the circle, and the laps of 
the slashed border are turned up, folded 
over one another in regular order and 
carefully glued. The circle may be 
traced by using anther candle of the 
same size as that around which the 
paper is wrapped. The candle is now 
taken from the mould, melted, poured 
back again, and then emptied out at 
once. This gives a coating of wax, 
which prevents the paper from absorb¬ 
ing the precious bayberry wax. After 
this the bottom of the mould may be 
perforated exactly in the center to admit 
the passage of the wick. The wick is 
made by braiding the candle wick which 
comes in balls for the purpose. One end 
is waxed and threaded through the hole 
in the bottom of the mould from the out¬ 
side. The outer end is separated, and 
the three strands are spread out over 
the bottom of the mould on the outside 
and glued. Another disk, slightly larger 
than the first, with a slashed border, is 
placed over them, and the laps are 
turned up and glued. 
A frame to hold the moulds can be 
made by cutting holes of suitable size 
in the bottom of a box, and, after they 
have been placed in it the wicks should 
be drawn up taut and secured by means 
of a hatpin passing through them and 
resting in notches cut on either side of 
each mould. The moulds are now ready 
for the wax, which should be melted 
slowly, and not allowed to get hot 
enough to smoke. As it cools in the 
moulds it will settle a little, leaving a 
hollow, which should be filled up each 
time it appears. The candles should be 
left in the moulds until they are hard, 
but not quite cold. Then each layer of 
the bottom should be removed with a 
penknife and ihe rest of the paper peeled 
off spirally. The bottom end of the 
wick should be cut off close to the can¬ 
dle and the top to within an inch of it. 
It takes a quart of bayberries for each 
candle. 
Of course a regular metal mould may 
be used if one has it; many New Eng¬ 
land housekeepers possess this, but the 
bayberry candles ordinarily seen are the 
size called short sixes, meant for fancy 
candlesticks, rather than the eights used 
as bedroom candles. 
Suggestions in Fish. 
Salmon on Toast.—Place the contents 
of a can of salmon in a saucepan, and 
when hot stir into it a large pieqe of 
butter, a tablespoonful of flour afid a 
cupful of milk. Or, better, make it half 
cream and half milk, and allow the mix¬ 
ture to cook until smooth and about the 
consistency of a thick gravy. Plave 
ready on a platter some slices of nicely 
toasted whole-wheat bread, season the 
sauce and turn over them. 
Codfish Puff Balls.—Half-pound of 
shredded codfish cooked 15 minutes, 
drained and added to five medium-sized 
potatoes, mashed and whipped very light 
with half a cup of warm milk, a salt- 
spoon of pepper and half teaspoon of 
salt. Whip whites of two eggs light, 
and when fish and potatoes have slightly 
cooled, add the two yolks, teaspoon of 
butter, one of flour, and beat hard for a 
minute. Fold in the whites. Drop large 
spoonfuls into very hot, deep lard, drain 
on paper and serve at once. 
Novelty Fish Balls.—Mix together one 
cupful of cold shredded fresh fish, the 
grated yolks and chopped white of two 
hard boiled eggs, two tablespoonfuls of 
soft bread crumbs, a quarter teaspoon¬ 
ful of salt, a dash of Worcestershire 
sauce and two tablespoonfuls of white 
sauce; form in small balls, slightly flat¬ 
ten them, dip in egg and bread crumbs 
and fry brown. 
Salmon Pie.—Boil and mash sufficient 
potatoes to line and cover a baking dish. 
Put a thin layer of potatoes in the bot¬ 
tom of the baking dish; arrange on this 
neatly bits of canned salmon; season 
with salt and pepper and onion juice; 
cover with hard-boiled eggs chopped 
fine; pour over a little cream sauce, 
cover with a crust of potato and bake 
a half hour. 
Lobster Turban.—Boil one cupful of 
rice in salted water (or use what is left 
from dinner steamed over), add the 
flaked meat of one can of lobster and 
one cupful of white sauce, seasoned with 
saltspoon of salt, dash of paprika, one 
teaspoon lemon juice; turn into well but¬ 
tered mold, set in pan of warm water 
and bake in a moderate oven thirty 
minutes. 
Salt Fish with Dropped Eggs.—To 
one pint of cooked salt fish, one pint of 
milk or cream, two tablespoonfuls of 
flour, one of butter, six eggs and pepper; 
put the milk on to boil, keep half a cup¬ 
ful of it to mix with the flour. When 
it boils stir in the flour, which has been 
mixed smooth, with the milk; then add 
the fish which has been flaked; season 
and cook ten minutes. Have half a 
dozen pieces of toast on a platter, drop 
six eggs into boiling water, being care¬ 
ful to keep the shape. Turn the fish and 
cream on the toast. Lift the eggs care¬ 
fully from the water as soon as the 
whites have set and place very carefully 
on the fish. Garnish with points of 
toast and parsley. 
Salt Fish Souffle.—One pint of finely 
chopped salt fish, eight potatoes, three- 
fourths of a cupful of milk or cream* 
four eggs, salt, pepper, two tablespoon¬ 
fuls of butter. Pare the potatoes and 
boil thirty minutes. Drain the water 
from them and mash very fine. Then 
mix thoroughly with the fish; add but¬ 
ter, seasoning and the hot milk; have 
two of the eggs well beaten, which stir 
into the mixture, and heap this in the 
dish in which it is to be served. Place 
in the oven for ten minutes. Beat the 
whites of the two remaining eggs to a 
stiff froth and add a quarter of a tea¬ 
spoonful of salt, then add the yolks of 
the eggs. Spread this over the dish 
of fish, return to the oven to brown, 
and serve. _ 
The Bookshelf. 
Mr. Crewe’s Career, by Winston 
Churchill. In this novel the author fol¬ 
lows the same line as in “Coniston,” de¬ 
picting the corrupt influences of Amer¬ 
ican politics and their effect upon per¬ 
sonal morals. Lie describes a State 
dominated by a powerful railroad, which 
buys its administrators from the Gov¬ 
ernor down, and is thus enabled to 
stifle all competition and amass enor¬ 
mous gains. Whether it desires to main¬ 
tain a dangerous crossing, to use defec¬ 
tive equipment, to raise freight rates 
or to lessen accommodations, the rail¬ 
road knows that its legislative hirelings 
will do its will, and aid in the corrup¬ 
tion of the public conscience. To this 
environment returns Austen Vane, fear¬ 
less and upright, whose father, Llilary 
Vane, is chief counsel, and also chief 
lobbyist, for the railroad. A clash be¬ 
tween them is inevitable, and there is 
soon a widening breach, which closes 
with the gradual awakening of the 
father’s conscience. The meteoric ca¬ 
reer of Mr. Crewe, the millionaire who 
looks on reform as a convenient vehicle 
for legislative honors, is delightfully 
drawn, but the real hero of the book is 
Austen Vane, while Victoria Flint, the 
railroad magnate’s daughter, is a fas¬ 
cinating heroine. Their romance is 
charmingly described, and we think in 
this book Mr. Churchill shows alto¬ 
gether a decided increase in descriptive 
power. The whole story is a vital pic¬ 
ture of American life. Published by 
the Macmillan Company, New York; 
price $1.50. 
Soils and Fertilizers, by Harry Sny¬ 
der, B. S., professor of agricultural 
chemistry and soils. University of Min¬ 
nesota. This is the third edition of this 
useful book; as now presented it in¬ 
cludes all the topics and laboratory ex¬ 
periments relating to soils, as outlined 
by the committee on Methods of Teach¬ 
ing Agriculture, of the Association of 
Agricultural Colleges and Experiment 
Stations. The chapters on farm ma¬ 
nures, commercial fertilizers and the 
food requirements of crops are espe¬ 
cially interesting. Published by the 
Macmillan Company, New York; 350 
pages, 60 illustrations; price $1.25 net; 
postage 11 cents additional. 
Rhubarb Meringue Pie.—Line a pie 
pan with good pastry, scatter flour 
lightly over it and bake to a pale golden 
brown. Shake out the flour as lightly 
as possible if any remains loose. Take 
a large cup of stewed pie plant that is 
not too watery. Beat into it the yolks 
of two eggs, two level tablespoonfuls of 
corn starch and half a pound of sugar. 
Boil these together until they form a 
custard. Add the juice of one-third of 
a lemon. Fill the baked crust with this 
mixture and cover with a meringue 
made from the whites of two eggs and 
two tablespoonfuls of pulverized sugar. 
Brown quickly. Serve ice cold. 
Cherry Roll Pudding.—One pint of 
flour, one teaspoonful of salt, one large 
spoonful of sugar, two teaspoonfuls 
of baking powder, one tablespoonful of 
butter, milk or water to moisten. Work 
as little as possible. Make a soft bis¬ 
cuit dough, divide into five parts, pat 
flat, lay in a handful of stoned cherries 
on each and roll. Place in a pan and 
pour over it the following sauce. One 
tablespoonful butter, one cup of sugar. 
Cream these together and add a pint of 
boiling water. Stir and pour over the 
rolls. Bake half an hour with a cover 
over it. Then remove the cover; brown 
and serve hot. 
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SM 
'sjhg.u.s.pat.off:,** 
EDdystoNL 
PRINTS 
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The E,ddystone Mfg Co Phlla, Pa. 
Established by Wm. Simpson, Sr. 
