806 
Woman and the Home 
From Day to Day. 
“YET IF IIIS MAJESTY, OUR SOV¬ 
EREIGN LORD.” 
Y'et if Ills Majesty, our sovereign lord, 
Should of his own accord 
Friendly himself invite, 
And say, “I’ll be your guest to-morrow 
night.” 
How should we stir ourselves, call and 
command 
“All hands to work ! Let no idle man stand. 
“Set me fine Spanish tables in the hall, 
See they be fitted all; 
Let there be room to eat, 
And order taken that there want no meat. 
See every sconce and candlestick made 
bright, 
That without tapers they may give a light. 
“Look to the presence; are the carpets 
spread, 
The dazio o’er the head, 
The cushions on the chair, 
And all the candles lighted on the stair? 
Perfume the chambers, and in any case 
Let each man give attendance to his place!” 
Thus, if the king, were coming, would we do| 
And ’twere good reason too; 
For 'tis a duteous thing 
To show all honor to an earthly king. 
And after all our travail and our cost, 
So he be pleased, to think no labor lost. 
I 
Rut at the coming of the King of Heaven 
All’s set at six and seven; 
We wallow in our sin, 
Christ cannot find a chamber in the inn. 
We entertain Ilim always like a stranger, 
And, as at first, still lodge Him in a man¬ 
ger. 
—Old English Manuscript. 
* 
Waists of white voile or marquisette 
embroidered in bands of crewel em¬ 
broidery are shown as the newest fash¬ 
ionable model. The embroidery is 
worked just as it was done on canvas, 
shaded colors, sometimes quite bright, 
but harmonizing, being used. The 
crewel embroidery is also used for dress 
trimming. 
THE RURAL, 
Pickerel is a fish that varies greatly 
in quality according to the place it comes 
from, whether a muddy shallow pool 
or some deep cold spring-fed sheet of 
water. It can be improved, too, by 
cooking, and here is how they prepare it 
in Maine: Clean the fish nicely and 
split it down the back. Split it under 
the backbone, removing that and most of 
the small ribs. Then rub with fine salt, 
putting most of it on the thickest part 
of the flesh. Fold the fish together, or 
lay two fish together, flesh to flesh, 
and leave it several hours, or over night. 
When ready to cook it, wash clean, 
spread out on a wire broiler, and cook 
before a hot fire. When fully cooked 
on both sides spread freely with butter, 
and serve. It is said that pickerel 
cooked in this way is very good cold, 
which cannot be said of all fish. 
* 
The Bureau of Plant Introduction of 
the Department of Agriculture in a re¬ 
cent note discussed the clove industry 
of Zanzibar. This district furnishes 
from 90 to 95 per cent of the cloves 
of the world, but mainly for oil produc¬ 
tion, and not for the spice, which comes 
from Penang. The trees for the first 
three years are almost impossible to 
grow, but after they are once established 
are almost impossible to kill. They 
grow like a pear tree with erect 
branches; the olive-like fruit, which has 
two seeds, has very little oil, but the 
seeds have started germination before 
they fall. The fruits are sometimes 
planted immediately on falling, and at 
other times thrown in piles and allowed 
to ferment, which they do very quickly, 
before planting. The spice is the unex¬ 
panded dried flowers of the clove tree. 
NEW-YORKER 
the next day. Remove from boiler, or 
not, as happens to be most convenient. 
On second day loosen tops; repeat the 
steaming; tighten tops and let stand an¬ 
other 24 hours. Repeat the process on 
the third day and then, after thoroughly 
tightening the tops as the cans cool, 
let stand two or three days before test¬ 
ing for leakage and storing away in a 
cool and dark place. The cooking for 
three short periods in a closed container 
at a comparatively low temperature in¬ 
stead of one short period at a high tem¬ 
perature or a longer period in an open 
vessel makes the vital difference, and 
insures freshness of color and flavor. 
It must be understood, however, that 
the one hour period is for pint and 
quart cans and if two-quart cans are 
used the boiling or steaming periods 
must be an hour and a half each. This 
sounds like a “fussy” work, but it is, 
in fact, a very simple operation and, in 
many instances, is a wonderful con¬ 
venience, in that the housewife can give 
the cans their daily steaming while do¬ 
ing the morning’s work and then be at 
liberty to go away. It makes it possible, 
too, to fill the cans with the cold vege¬ 
tables during the cool of the evening, 
and have them ready for cooking early 
in the morning, eva ryman-gaillard. 
Chocolate Caramel Cake.— I w T ould 
like to give recipe for cake which is a 
great favorite with the boys: Cream two 
tablespoons butter, 1% cup sugar, one 
egg without beating, 2% cups flour, 
2^1 teaspoons baking powder, one cup 
sweet milk. Add three melted squares 
chocolate; bake 45 minutes. g. r. b. 
August 5, 
Rider Agents Wanted 
—im each town to ride and exhibit sample 1012bicv. 
cle. IVritefor special offer. * 
Finest Guaranteed (C f/I , /nn — 
1912 Models 
i v ! t iC C £ a ! t i r ' Brakes and Puncture-Proof tires 
& 1911 Models ^ . A a A 
Jail of best makes. .. ip m to %ptp£ 
IOO Second - Hand Wheels, 
All makes and models, 
|good as new. $3 to SB 
llwf e o^^ ACTOE y CLEARING SALE 
LenidJ P f 0> ! Approval without a 
fin ‘n ’ji v/o and allow 
o DAY'S FREE TRIAl 
fsundries 1 " c ? aste . r brake rear wheels, lamps* 
and repairs f„r all makes of bicycles « 
half usual prices. DO NOT BUY until you ret ™ 
catalogues and offer. IVrite now. >ou get our 
MEAD CYCLE CO. I)ept.B 80 CHICAGO 
Direct from Factory, Freight Prepaid 
and Guaranteed by the Manufacturer 
You can buy a Gold Coin Stove from us #5 to 
#20 less than dealer's 
prices. We pay freight; 
safe delivery insured, 
polished and all ready 
to set up. 
“Satisfaction or your 
money back any time 
tvithin 1 year" 
is our written 
guaranty. 
Free Catalog 
—Illustrates 
all our Stoves. 
Gives Price 
List and tells our 
Plan and Offer. 
Send for it. 
Gold Coin Stove Co. 
? Oak St. Troy, N. I, 
Monarch 
Hydraulic 
Cider Press 
Net owners 25$ to 100$ 
on investment per year 
Ask for Free Cat¬ 
alog and "Good 
Tip’’ booklet tell¬ 
ing how. 
Monarch Machinery Co„ 609 Hudson Terminal, New York. 
WFf I drilling 
Tf JLsJLfjL/ MACHINES 
Over 70 sizes and styles for drilling either deep or 
Shallow wells in any kind of soil or rock. Mounted on 
■hmf/n nuid' 1 depot ui lUl e,1 K in e8prhorse powers. Strong, 
easiy mechanic can operate them 
iy- Send for catalog.' 
WILLIAMS BROS., Ithaca, N. Y. 
Bulletin 123 of the Iowa State Col¬ 
lege, “Classification of Ice Cream and 
Related Frozen Products,” should be 
studied by anyone who wishes to make 
ice cream for sale. A good many dairy¬ 
men seem to be working into this busi¬ 
ness in various parts of the country. 
The bulletin includes a number of 
recipes for making frozen products in 
quantity and a score card for judging 
ice cream, with reference to defects in 
quality and their causes. 
* 
It is now asserted by some foreign 
chemists that the fumigation of grain 
with carbon bisulphide or formalin for 
the destruction of insects affects the 
quality of flour made from such grain, 
causing it to rise very slowly and make 
bread of poor quality. It has been con¬ 
sidered that the grain was not in any 
way affected by such fumes. We do not 
know that this point has been studied 
with special care by the chemists so far, 
but understand that experiments are to 
be made to settle the point. Bread that 
refuses to rise is a household tragedy, 
and if such fumigation affects the grain 
the housewife wants to know it. 
* 
The ancient Saxons were believers in 
woman suffrage to the extent of per¬ 
mitting ladies of birth and quality to 
sit in council in the Witan, and Abbess 
Hilda, one of these feminine legislators, 
was represented by a stately figure in 
the recent London suffrage procession. 
At a great Saxon council in the year 
694, five abbesses signed the council’s 
decrees with the kings, bishops and 
nobles. In the reign of Edward III of 
England (1327-1377) the Countess of 
Norfolk, Countess of Ormond, Countess 
of March, Countess of Pembroke and 
Countess of Athole were summoned to 
Parliament, though they did not appear 
personally, but were represented by 
proxy. The “new woman” in legislation 
is not so very new, after all, if we may 
judge from the history of the past. 
Canning Vegetables by Steam. 
A question concerning the canning 
of vegetables by steam, published in 
issue of June 3, and the answer given 
prompts the following: The recipes 
given in the answer require “cooking 
one half longer than when boiling,” 
which means that where a can set in 
boiling water requires four hours of 
steady boiling it would require six hours 
in the steam cooker. This means six 
hours of attention and a steady use of 
fuel when, perhaps, there is no other 
work on hand that would call for it. 
The Department of Agriculture has 
made exhaustive experiments in can¬ 
ning vegetables and after testing all 
methods claim that raising the tem¬ 
perature of the water surrounding the 
cans to a boiling heat and keeping it 
so for an hour, three times, is a surer 
method of killing bacteria than keeping 
at the same heat for any number of 
hours at one time, and judging by my 
own experience I believe they are right 
in the matter. The directions sent out 
by the department are, literally speak¬ 
ing, for use with a boiler instead of a 
steamer, but when they are read and the 
fact develops that the water is but three 
inches deep in the boiler, and the cook¬ 
ing done by the steam developed, it is 
readily seen that there is no difference 
between the cooking power of steam in 
the boiler and that in the steam-cooker. 
Fill the cans with the prepared vege- 
tables and put both rubbers and tops j 
in position, but do not tighten the tops 
more than enough to keep them in posi¬ 
tion. Put a false bottom in the boiler 
(two layers of small-mesh poultry net¬ 
ting is t..e best known and always ready 
for use without bother) ; stand the cans 
on this, and pour cold water around 
them to a depth of three or four inches. 
Bring the water to boiling heat and keep 
it actively boiling for an hour. At the 
end of the hour (a little longer does no 
harm) remove cover from boiler, or 
open steamer, to let steam escape. 
Tighten tops to prevent unsterilized air 
from entering cans and let stand until 
Fire Fighting 
and Telephoning 
Both Need Team Work, Modern Tools 
and an Ever Ready Plant, Everywhere 
Twenty men with twenty buckets 
can put out a small fire if each man 
works by himself. 
If twenty men form a line and pass 
the buckets from hand to hand, 
they can put out a larger fire. But 
the same twenty men on the brakes 
of a “hand tub” can force a con¬ 
tinuous stream of water through a 
pipe so fast that the bucket brigade 
seems futile by comparison. 
The modern firefighter has gone 
away beyond the “hand tub.” 
Mechanics build a steam fire engine, 
miners dig coal to feed it, workmen 
build reservoirs and lay pipes so 
that each nozzleman and engineer 
is worth a score of the old-fashioned 
firefighters. 
The big tasks of today require nor 
only team work, but also modern 
tools and a vast system of supply 
and distribution. 
The Bell telephone system is an 
example of co-operation between 
75,000 stockholders, 120,000 em¬ 
ployees and six million subscribers. 
But to team work is added an up- 
to-date plant. Years of time and 
hundreds of millions of money have 
been put into the tools of the trade; 
into the building of a nation-wide 
network of lines, into the training 
of men and the working out of 
methods. The result is the Bell 
system of today—a union of men, 
money and machinery, to provide 
universal telephone service for 
ninety million people. 
American Telephone and Telegraph Company 
And Associated Companies 
One Policy 
One System 
Universal Service. 
