1911. 
THE RUR.-A.lv NEW-YORKER 
1201 
Select 
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xxxxxxxxxxxxxx: 
Building a Dumb-Waiter. 
In reply to the query of T. O. for 
plans and directions for making a dumb 
waiter, I send the enclosed drawing and 
directions for putting up same. 
The shaft for the waiter is composed 
of two lengths of two by eight pieces 
that should reach from the ceiling of the 
kitchen to the floor of the cellar. These 
are placed 28% inches apart, and should 
be perfectly plumb. The groove on each, 
in which the strips of the waiter run, 
are made by placing the 1x2 inch strips 
1)4 inches apart, leaving )4 inch play 
for the strips in the grooves. The 1x6 
inch pieces are nailed on the edges of 
the 2x8, thus forming a pocket in which 
the weights move up and down. The 
waiter is a square box 26 inches square 
and five feet long. The bottom- and 
three shelves give 24 square feet of space 
for the accommodation of such stuff 
as may be placed in the waiter. Where 
more space than this is required, it 
would be best to install a waiter with 
hydraulics. 
An opening in the floor should be 
made about )4 inch larger than the 
waiter. There should be placed a bumper 
under the waiter, just the required 
height to stop the waiter below the level 
of the floor. The back of the waiter can 
be covered with the screen wire, by 
tacking it on to the frame, the doors 
should be in two sections, as shown by 
the dotted lines in the drawing. 
The cables may be fastened to the 
waiter by staples or ring bolts. The 
weights should be from 10 to IS pounds 
heavier than the waiter, then weights, 
ranging in sizes from two to six pounds 
may be placed on top of the waiter, that 
the weights and the waiter may be kept 
dressed lumber for sides. 25 square 
feet wire screen, for back and doors. 2 
6-inch pulleys. 32 feet (lineal), inch 
wire cable. 2 weights to correspond with 
weight of waiter. 1 gross of No. 8, 1)4 
inch wood screws. 1 pound of nails, 
mixed sizes, 4d. to 20d. j. w. griffin. 
/ / 
PLAN OF DUMB-WAITER. Fig. 492 
near the same weight when articles are 
placed in the waiter. This is done by 
removing about the same weight from 
the top of the waiter as that of the arti¬ 
cles placed in the waiter. A stop may 
be attached to the floor near the waiter, 
by which it is held in place (the waiter), 
when it is raised to receive articles. This 
may be a stick or wooden button, and 
may be worked either by the foot or the 
hand. 
A door for the floor has notches cut 
in it on each side in which the cables 
rest. This door should be fitted with a 
hand hold by which it may be removed 
when the waiter is to be raised. The 
waiter may be raised directly into the 
pantry, or may be encased in an open¬ 
ing made especially for it. It may be 
made cheaply, or very expensive, and 
yet be economical, just to suit the means 
of the builder. 
Material used: Two pieces, 2x8 inches, 
16 feet long, frame of shaft. Four 
pieces, 1x2 inches, 16 feet long, side of 
grooves on shaft. Four pieces, 1x6 
inches, 16 feet long, box in which weights 
move. Two pieces, lxl inch, 5 feet long, 
strips that work in grooves. Two pieces, 
1x2% inches, 5 feet long, door frame. 
Two pieces, 1x2)4 inches, 6 feet long, 
door frame. 22 square feet dressed lum¬ 
ber for ends and shelves. 25 square feet 
Diaries. 
At the beginning of 1912 I must have 
a new “Line a Day” diary. These little 
books, containing space for a short 
record of each day’s doings for five 
years, when filled, anchor many facts 
in family history that would otherwise 
drift into the great Forgotten. Even a 
busy, busy woman, if she has the taste 
for it, may find time to note down in a 
few words the most important events of 
the day, just before bedtime. Such a 
book would hardly be worth much in 
the hands of one who is made up like 
the i an who along in the last of the 
week sat down with his neglected diary 
and began: 
“Hannah, what did I do Monday?” 
His worried wife answered, “O dear! 
I don’t know! That’s the day I washed. 
Why, you went to the blacksmith’s.” A 
woman with a thousand and one things 
to think of might well be pardoned if 
the records of that man’s week proved 
inaccurate. 
But the diary habit is easily formed, 
so that the writing of the few words 
becomes a part of the regular bed¬ 
time routine. Really valuable items are 
thus saved not only for our own use, 
but for those who follow us. Then, too, 
the things of interest that we had for¬ 
gotten, may be brought to mind. In 
the diaries of the mother now gone to 
rest is the record of the frequent visits 
of the married children, driving in for 
an hour or two, to take dinner and to 
show the babies; records of the running 
in of the neighbors, now passed on, but 
young then, and pleasant to recall; rec¬ 
ords of the stay of the grandchildren 
while their young mother took a trip 
to town; record of a visit to Boston, 
when “we got our cabinets.” We had 
been wondering how old mother was 
when those pictures were taken, be¬ 
cause we think we look almost as old 
as she did then. Now we know. Simple 
records they may be, but they recall to 
us many things that our parents did for 
us, and the long-ago home and neigh¬ 
borhood life. 
In my own family the diary is often 
consulted. What year was it that the 
daughter began to teach in S. ? When 
did both daughters go to Canada? How 
old was our grandson John when he 
began to walk? In what year was the 
California earthquake? When did this 
friend visit us? How long have we 
had this machine? When did Edward 
VII begin to reign? Dozens of ques¬ 
tions on matters great and small find 
answer in the line-a-day diary. 
A fine thing about a properly kept 
diary is that it recalls the many kind¬ 
nesses of neighbors and friends. We 
may forget these, but when the five- 
year diary is nearly full, and at night 
we prepare to jot down the happenings 
of the day, we can run the eye up the 
page. There are the records of the corre¬ 
sponding day of the year for four years 
back. On some of these days, a neigh¬ 
bor has given us something, or has done 
us a favor; or someone died a year ago 
this day, or it is the birthday anni¬ 
versary of some person, old or young. 
Many things we see that inspire us to 
kindly feeling and action towards those 
about us. One thing that should never 
on any account be kept on record is an 
unkindness. 
I once saw the diary of a man who 
lived early in the nineteenth century. 
He had kept it for 33 years, and as he 
was a useful and public-spirited man, 
in a country town where everybody was \ 
a neighbor, it was a most interesting 
book. In it I found the account of the 
death of my great grandfather, and the 
text from which his funeral sermon 
was preached in the old church. Here 
is a sample of his days: “Sowed bar¬ 
ley. Helped to set Josiah C.’s wife’s 
leg. Repaired stone wall. Attended a 
meeting of the selectmen.” 
The quaintest diary I ever saw was 
kept by an eight-year-old boy who was 
“chums” with his father. The boy is 
now a man of 40 “and upwards,” and he 
still chums with his father. All the 
fowls on the little place were named. 
One day it was “We had Sammy for 
dinner, made into a soup.” Another, 
“Sarah began to lay.” Again, “Father 
and I went hunting. We shot a squir¬ 
rel.” One Sunday, “Rainy. Father and 
I went to meeting, but we thought 
Annie better not go.” The boy was all 
of three years older than “Annie”! 
The dairy habit developed into the 
journal habit in this case, and the boy 
developed into a minister and a legis¬ 
lator. Here, then, is material for an 
autobiography that would be of interest 
to many. 
Why not get the boy and the girl 
each a diary, and see if it will not prove 
both pleasurable and profitable? Not all 
children would be limited to such rec¬ 
ords as we have seen quoted for each 
succeeding day: “Got up. Washed face. 
Went to bed.” _e. f. m. 
Hardenburg Cake. 
Some time ago in The R. N.-Y. I saw 
a recipe for Hardenburg fruit cake. Please 
repeat it if convenient. We find lots of 
helpful things in The R. N.-Y.’s weekly 
visits. C. L. s. 
This is an old-fashioned Dutch fruit 
cake. Cream together a pound and a 
half of butter and two pounds of gran¬ 
ulated sugar. Add one-half pint of New 
Orleans molasses, the beaten yolks of 
12 eggs, two ounces of mixed spices—• 
mace, cinnamon and cloves, two grated 
nutmegs, one-half pound candied peel- 
two pounds cleansed and dried currants, 
four pounds stoned and cut raisins, one- 
half pint pickled fruit syrup or boiled- 
down cider, and flour to make the ingre¬ 
dients hang together. If not self-raising 
flour, add a dessertspoonful of baking 
powder. About a pound and a quarter 
of flour will be required. Lastly, fold 
in the stiffly beaten whites of the eggs. 
Bake three or four hours in a moderate 
oven,, taking care not to disturb. 
One Way of Smoking Meat. 
It is near the time for farmers to put 
in their supply of pork, so I give you 
my way of smoking my hams, shoulders 
and dried beef. Take the meat barrel 
and invert it. Put into any kind of a 
dish that will hold them about a peck 
of corncobs and set under the barrel, 
set fire to them and cover them up so 
they will not blaze, but smudge, and 
cover the top of the barrel with water 
(have the barrel stand level), to keep it 
from drying up. Give about two smokes, 
then pack the meat in the barrel, and 
when you come to use it the meat will 
have the smoke flavor, but it will not be 
black, as it will from being in the smoke¬ 
house, and it will not have so strong a 
taste of the smoke. Have a smokehouse, 
but do not use it, only for ashes. I have 
used the recipe for years and given 
it to a great many people. I put three 
or four good pieces of side pork in with 
my hams, and it is fine fried. G. w. b. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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