1911 . 
THE RURAL NEW-YORKER 
1221 
Building a Dumb-Waiter. 
On page 1100 T. O. inquires about 
building a dumb waiter. Let him under¬ 
stand that a dumb waiter is a box hung 
on a balance weight. Build shaft 
smooth and true, closet above. If 
dumb waiter is wanted even with the 
floor cut out the bottom of shaft eight 
inches or so below the floor. It is un¬ 
derstood that the shaft must be high 
enough above last floor to permit the 
waiter to rise high enough. Put in a 
groove on opposite side of shaft, to 
keep waiter in position. Put in tim¬ 
bers at head of shaft for the wheel (any 
big mail-order house has them). Put an 
eye-bolt in top of waiter to attach rope 
to; take up and over wheel; put suffi¬ 
cient weight on the other end (in the 
slide box) of rope to balance it; a sec¬ 
ond block (on wheel) on timbers for 
rope to pull up and down, and it is all 
over. Better put a carpenter on the job. 
Don’t be afraid to make waiter too 
strong. Be sure to allow enough rope 
on balance, so that when waiter is on 
ground balance is on roof, and vice 
versa. A check may be put on each 
floor to catch and hold, or on dumb 
waiter; cost 10 cents each. An average 
size for a dumb waiter is 28x24x44 in¬ 
side. The weight box must be smooth 
inside. a. r. 
T. O., page 1100, asks for a dumb 
waiter in kitchen. I built one 10 years 
ago, and it has been used every day 
since. Cut a hole in the floor the size 
wanted; mine is 14x24 inches, and cup¬ 
board four feet deep. The dimensions 
given by T. O., 20x42 and five feet deep, 
would seem to me rather cumbersome. 
Most modern houses have floor timbers 
laid 16 inches center to center, giving 14 
inches in the clear. Build cupboard that 
will slide easily through the hole, with 
no doors, simply the back and sides, 
with shelves. Down cellar put up two 
ends from floor to cellar bottom; no 
back is necessary, only two cleats at 
back and front to keep cupboard in 
place as it slides up and down. Put 
screen doors in front from kitchen floor 
down to bottom of cupboard, when cup¬ 
board is down cellar. No doors neces¬ 
sary on the cupboard or waiter, as it is 
never up in the kitchen except when in 
use. Hang it by four sash pulleys and 
enough old iron to balance your waiter. 
Nail the floor boards that you cut out 
of the floor to top of waiter and put a 
ring in center to lift it with. c. E. c. 
Hulled Corn or Hominy. 
Could you give me a good recipe for 
making hominy with lye instead of wood 
ashes ? j. E . w. 
We infer that hulled corn is desired— 
it is sometimes called hominy; indeed, 
the definition of hominy varies greatly 
in different parts of the country. New 
England taste demands a well-ripened 
white flint corn for hulling, other sec¬ 
tions prefer yellow, but it is always flint 
corn. Babbitt’s potash is used to re¬ 
move the hulls, the proportion being one 
full pound to a bushel of corn. Of 
course, when preparing corn for home 
use the same proportion would be ob¬ 
served in smaller quantities. An iron 
kettle half filled with water is put on 
the stove, the potash added when the 
water warms, and the corn put in when 
it comes to a boil. In about an hour the 
starch will come out of the corn, thick¬ 
ening the lye. The corn must be well 
stirred from the bottom, to avoid burn¬ 
ing, and the kettle kept back on the 
stove, so the corn will simmer without 
boiling hard. After the first hour corn 
must be dipped out and tested in cold 
water to see if the hulls slip. If left in 
the potash too long it becomes dark and 
sodden; if too short, it cannot be cooked 
tender. About one and a half to two 
hours is the usual time. The corn is 
then washed in clear water. When made 
in large quantities a clean, new broom, 
with about six inches of the straw 
cut off, is used to rub off the hulls; a 
stiff whisk would answer the same pur¬ 
pose with small quantities. A quantity 
of water will be used during this scrub¬ 
bing, the hulls being poured off with the 
water. Put the corn on to boil in clear 
water; when it reaches the boiling point 
draw it back, so that it may simmer. It 
should not be stirred, as this makes it 
mushy. It requires long, slow simmer¬ 
ing; when sufficiently cooked it may be 
salted to taste and drained in a colander. 
When served it is either eaten with milk 
or warmed up with butter in a frying 
pan and served like a vegetable. In the 
Summer hulled corn would ferment very 
quickly, so its manufacture takes place 
only after hard freezing has started in 
the Fall. 
Hulled corn may also be prepared as 
follows: Wash two quarts of shelled 
corn to remove loose bits; then place in 
a large iron kettle with two heaping 
tablespoons of saleratus, cover with cold 
water, let come to a boil slowly, and 
cook about an hour. Remove the kettle 
from fire, drain off the water, then 
pour the corn, from which the hulls will 
already be loosened, into a large pan of 
water. Rub the corn between the hands 
to loosen the hulls; after taking off all 
those partly loosened, put it on again in 
warm water, let boil about half an hour, 
then try to remove the rest of the hulls 
by rubbing as before. After all hulls 
are removed, wash the corn in at least 
half a dozen clear waters, then put on 
once more in warm water, and when it 
boils drain and add fresh water. Let 
the corn cook in this last water until 
tender, salting to taste. If the hulls do 
not come off readily, let the corn boil an 
hour longer, adding a teaspoonful more 
saleratus. 
Canning Beef. 
Is there any way of keeping beef fresh 
until next Spring or Summer by canning? 
What kind of jars, etc.? Will the Mason 
jar suit? Also how to corn beef and how 
to get rid of the bloody scum that rises 
on it. j. f. 
The following recipes for canning beef 
were given us by housekeepers who 
have used them for many years in the 
Northern States. The inquiry comes 
from Alabama, and if Southern readers 
can add further advice it will be wel¬ 
come. 
Canning Meat.—Half cook the meat 
in a kettle, cut meat from the bones. 
If this is done while the meat is hot, 
wring out a cloth from cold or tepid 
water, fold in several thicknesses, and 
set under the glass can, letting cloth 
come up about an inch around sides of 
can, and it will not break, no matter 
how hot the meat may be. If you spill 
more broth on the cloth be sure to 
wring out extra water from it, for if the 
cloth is sopping wet the can will break. 
Having filled can with meat, pour in all 
the broth the can will hold, and see that 
it is salted and peppered just right for 
the table. Screw on cover without rub¬ 
ber, and if hot put in kettle partly filled 
with hot water, putting a tin in bottom 
of kettle to set cans on. Three quarts 
can be put in common-sized kettle. 
Cover with a well-fitting cover that will 
keep in the steam, and keep boiling for 
two hours. Take out one can at a time, 
and at once put on a good rubber. If 
you want to keep the meat for several 
months, if it is chicken, veal or beef, 
have hot melted beef suet and fill the 
cans even full. If you only care to keep 
the meat for two or three weeks fill up 
even full with boiling broth. This work 
must be done with dispatch, not letting 
the contents of the can cool in the least. 
Screw on the cover to the last limit, and 
if your covers and rubbers are not de¬ 
fective your meat will keep perfectly. 
In canning pork there i$ nearly always 
sufficient grease to broth; if not, the can 
may be filled with lar.d. 
Canning Meat in Tins.—Trim off all 
surplus tallow from meat, and either 
boil or roast the beef, using but little salt 
and pepper, preferably none at all, as 
these will attack the tin; meat can be 
spiced, etc., when removed from can to 
serve. When cooked remove from liquid 
and trim off from bones. If liquid is 
too greasy, let it get cold and then re¬ 
move tallow. While again heating liquid 
and meat boiling hot get the cans and 
covers ready, the covers to be pierced 
by an awl in the center. Use the friction 
top tin can only, for keeping meat 
through the Summer and dog days. You 
can use glass jars to keep same till May, 
but they are risky during warm weather. 
When meat and liquid are hot, pack 
meat into the cans—any size you wish— 
not quite full, and pour liquid over same 
so as to cover meat somewhat, then 
place on the covers good and tight. Put 
cans into oven and bake one to two 
hours. If cans are too full, liquid will 
ooze through vent. The baking will 
drive out every particle or atom of air 
through vent, and is absolutely necessary 
for safety. When nearly done baking 
liquefy some paraffin or sealing wax and 
heat a soldering iron. The paraffin is to 
seal cover airtight around edge, and the 
soldering iron to use with solder to 
close up vent opening in center. Take 
out of oven a can at a time and solder 
vent opening as quickly as possible, then 
paraffin the edge of cover. Place cans, 
after finishing job, where it is dry and 
cool. A steer can be packed into about 
50 or 60 quart cans. 
Corned Beef.—To every 100 pounds 
of beef take nine pounds of salt, four 
pounds of sugar or two quarts of good 
molasses, two ounces of soda, one ounce 
of saltpeter, and just enough water to 
cover the meat—about four or five gal- 
lone. Strew some salt over the bottom 
of a barrel; mix about half the amount 
of salt given with half the given amount 
of sugar or molasses, and rub each piece 
of meat thoroughly with it before plac¬ 
ing it in the barrel. Dissolve the salt¬ 
peter and soda together in hot water, 
add the remainder of the salt and sugar 
and about four or five gallons of cold 
water. Pour this over the meat. Place 
a board on top of the meat, with a 
weight heavy enough to keep it under 
the brine. It may be kept an indefinite 
time in the brine, but is salt enough to 
cook after five or six days’ corning. 
Skim the scum off the top of the brine 
as it rises; there is not usually much of 
it after the first few weeks. 
Sauerkraut. 
Would you give a recipe for making sau¬ 
erkraut? Not the sort that most Ameri¬ 
cans make, which is a “home-made” prep¬ 
aration of cut cabbage and plenty of salt, 
little or no seasoning by way of spices, 
but the genuine German sauerkraut whicn 
I think I heard a German woman once 
say had sour apples cut into it. I have 
a farm and like most folks who live on 
them I try to have home products utilized 
to the best advantage. e. k. 
Ordinary German or Russian sauer¬ 
kraut has no seasoning beyond salt and 
a few juniper berries, if liked. The 
flavor varies greatly according to the 
way in which it is made and preserved 
Use sound, hard cabbage. Remove and 
discard the exterior green leaves, quar¬ 
ter the heads, cut out the cores and 
thick part of the large mid-ribs. Slice 
with a sharp knife, and cut into fine 
strips lengthwise. Weigh the cut cab¬ 
bage, and for each pound of cabbage 
allow half an ounce of salt. Put the 
cabbage in layers in wooden, glass or 
earthen vessels, dusting salt from the 
amount weighed out on each layer. 
Complete the packing by adding enough 
salt to make one pound of salt to each 
hundred pounds of cabbage. With the 
last salt on the top layer put a handful 
or two of juniper berries for each hun¬ 
dred pounds of cabbage. Put on a loose 
cover and weight it down with a stone. 
When any of the kraut is removed, add 
enough freshly made brine to cover the 
remainder, and replace the board and 
weight. 
Flemish or Dutch sauerkraut contains 
apples; this is made from red cabbage. 
Prepare and slice the cabbage as in the 
first recipe. For each pound of cabbage 
core and slice three apples, peel and slice 
thin three onions, add to these two 
ounces of butter, a tablespoonful of vin¬ 
egar, salt and pepper, and a little sugar. 
Mix with the cabbage, put in an earthen 
or enamel stewpan and 6immer over a 
low fire for two hours. Then fill the 
kraut into jars and cook like canned 
fruit, allowing 10 minutes’ cooking to 
the pound. This cooking should be 
done three successive mornings. We 
have never heard of apples being used 
in ordinary sauerkraut, though this may 
be done in some cases. 
Cooked Mayonnaise.—Beat two eggs 
to a stiff froth, add small teaspoonful of 
mustard, salt, two large tablespoonfuls 
oil, two of lemon juice, beat all 
together, set the dish into hot water and 
stir constantly until the dressing thick¬ 
ens. After it is cool and just before 
using add cream to thin it to the desired 
consistency. 
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ALL DRUGGISTS 
11-53 
SPLENDID CROPS 
2 n Saskatchewan (Western Canada) 
Bushelsfrom 20 Acres 
of wheat was the thresher’s re¬ 
turn from a Lloydmlnster farm 
during one season. Many fields 
In that as well as other districts 
yielded from 25 to 85 bushels of 
wheat to the acre. Other grains 
In proportion. 
Large Profits 
are thus derived from the 
FREE HOMESTEAD 
LANDS of Western Canada. 
This excellent showing causes prices 
to advance, band values should double 
In two years’ time. 
Grain growing, mixed farming, 
cattle raising and dairying are all 
profitable. Free Homesteads of 160 
acres are to be had in the very best 
districts; 160-acre pre-emption at 
t 3.00 per acre within certain areas. 
chools and churches in every set¬ 
tlement, climate unexcelled, soil 
the richest; wood, water and build¬ 
ing material plentiful. 
For settlers’ low railway rates and Illus¬ 
trated pamphlet, “Last Best West.” and 
other Information, write to Supt. Im¬ 
migration, Ottawa. Can.. orCon.Gov. Agt. 
J. S. CRAWFORD 
SOI E. GENESEE STREEt 
Syracuse, N. Y. 
THE IDEAL 
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their dry, healthy climate, to the Piedmont section, with its 
heavy yielding lands, on to the Atlantic and Gulf coasts, 
where every crop thrives —somewhere in this broad territory 
you can find a place just suited to your needs and means. 
Land prices range from $15 to $50 per 
acre. The first year’s crop often more than returns 
the purchase price. 
All grasses, grains, fruits and vegetables known to the 
temperate zone thrive in the Southeast. Alfalfa grows 
nearly everywhere—4 to 6 tons per acre not uncom¬ 
mon $ 15 to $22 per ton paid locally. Apple orchards 
net $100 to $500 an acre. Truck gardening yields 
$200 to $400 per acre—everything else in proportion. 
The Southeast is the farmer’s paradise. 
. We have booklets giving full information of conditions 
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M. V. RICHARDS, Land & Industrial Agt. 
Southern Railway. Room 87 
Washington, D. C. 
We are still mak¬ 
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RUBBERHIDE Boots 
