170 
THE) RURAL NEW-VORKER 
Woman and the Home 
From Day to Day. 
TI1E SANDPIPER AND I. 
Across the lonely beach we flit, 
' One little sandpiper and I. 
And fast I gather, bit by bit, 
The scattered driftwood, bleached and dry. 
The wild waves reach their hands for it, 
The wild wind raves, the tide runs high, 
As up and down the beach we flit, 
One little sandpiper and 1. 
I watch him as he skiins along. 
Uttering his sweet and mournful cry; 
He starts not at my fitful song. 
Nor flash of drapery. 
He has no thought of any wrong, 
lie scans me with a fearless eye, 
Stanch friends are we, well-tried and strong, 
The little sandpiper and I. 
Comrade, where wilt thou be to-night, 
When the loosed storm breaks furiously? 
My driftwood fire will burn so bright! 
To what warm shelter can’st thou fly? 
I do not fear for thee, though wroth 
The tempest rushes through the sky; 
For ave we not God’s children, both 
Thou, little sandpiper and I ? 
—Celia Thaxter. 
* 
The “Woman’s Journal tells how it 
was time for baby girl to be in bed, and 
father offered to lie on the bed till she 
fell asleep. Off she went, pickaback, and 
the tired mother leaned back in her 
chair. Ten minutes—twenty—half an 
hour, and she was wondering when 
father would be down when she heard 
a soft pit-a-pat. Then a little white- 
robed form stood in the doorway. 
“Hush, hush, muvver,” she said. “I’s 
got farver to sleep.” 
. * 
In his recent testimony at Washing¬ 
ton Mr. Carnegie stated that no needles 
were made in this country. As there is 
no infant industry to be protected, the 
women who use the needles may won¬ 
der why there should be a 25 per cent 
duty on them, but this is one of the 
mysteries of the tariff which mere 
woman cannot elucidate. If she is a 
farmer’s wife she will, perhaps, wonder 
why, on the other hand, the potatoes 
her husband raises are not deserving of 
any protection, in the minds of some 
legislators, who are always itching to re¬ 
move that terrifying 25 cents a bushel 
duty. 
* 
Here is an English recipe for “apple 
matrimony.” Make a nice short paste 
with one-half pound of flour and one- 
fourth pound of suet, dripping, or but¬ 
ter; chop these together on the pastry- 
board, and mix into a nice dough with 
cold water; roll out about one-fourth 
inch thick. Peel, core, and slice some 
nice cooking apples, spreading them 
over half the rolled-out paste, with half 
a teacupful of well-cleaned currants, 
the same of stoned raisins, and a tea¬ 
spoonful of powdered cinnamon. Put 
plenty of brown sugar over. Put the 
other half of the paste over the top of 
the fruit. Put into a well-buttered bak¬ 
ing-dish, and bake in a hot oven three- 
quarters of an hour. A few minutes 
before taking it out of the oven, sprinkle 
a tablespoonful of brown sugar over the 
top of the pastry; let it glaze, then cut 
it in squares, and eat either hot or cold. 
This pudding may be rolled up, tied in 
a cloth, and boiled for one hour. 
* 
The New York police are now con¬ 
ducting an active campaign against for¬ 
tune tellers, soothsayers, astrologers and 
similar quacks. This is not so much 
on the ground of their reading of the 
future as because they work with deal¬ 
ers in worthless investments and also, 
by acquiring family secrets, they black¬ 
mail their dupes. It is easy for these 
people to learn how much money a 
client has, and then to advise invest¬ 
ment which will bring fabulous returns. 
A good many fakers of this class have 
been exposed of late, among the worst 
being a variety of alleged Oriental 
yogis. There is a darker side to these 
frauds, too, than mere money loss, lor 
too often they point the way to a moral 
corruption little realized by many of the 
silly people who go to them. It is to 
young women that they offer the great¬ 
est danger; the gipsy woman who goes 
from door to door, and predicts a heap 
of blessings for a bit of silver is rea¬ 
sonably harmless, but the false yogi or 
soothsayer may not only debase the 
moral sense, but trap the victim into the 
clutches of those who find their most 
desired prey among credulous girls. 
An ancient joke tells about the ama¬ 
teur cook, of the masculine persuasion 
who made a plum pudding with Port¬ 
land cement under the impression that 
it was entire wheat flour, the result 
being a species of cannon ball which 
might fairly be described as resembling 
the conglomerate rock geologists call 
pudding-stone. However, the pudding 
was harmless, because no one could eat 
it. According to the newspapers, a New 
Jersey woman recently made a molasses 
cake that brings to mind the preceding 
culinary disaster. She baked the cake 
at the house of a friend, using what she 
believed to be molasses from an un¬ 
labeled jar. It proved to be floor var¬ 
nish, and the persons who ate the cake 
became seriously, though not fatally ill, 
While the cake “tasted queer,” it was 
not sufficiently suspicious to give warn¬ 
ing. Of course it was extremely care¬ 
less for anyone to leave unlabeled var¬ 
nish in a pantry; a person whose sense 
of smell was defective might easily be 
deceived. Indeed, any food product not 
in its original package ought to be la¬ 
beled, unless it is so obvious that mis¬ 
take is impossible, and the same rule is 
even more imperative with medicines. 
Be liberal with labels and never admin¬ 
ister medicines in the dark, even when 
you “know just where it is.” 
Pea Coal in Domestic Use. 
A New Jersey housekeeper is offered 
pea coal for $475 a ton, while nut, which 
she ordinarily uses in the kitchen range, 
is $7. She is told that pea coal can be 
used in combination with the other, and 
at these prices will effect a considerable 
saving. Who can give experience with 
this coal? We know it is used in large 
steam boilers, but fear that the grate 
of an ordinary range is not suited to it. 
We should like to know how the fire is 
made up, what precautions are necessary, 
and whether it is possible to use it in a 
revolving grate. Is its use an economy, 
with proper care, and can a fire be kept 
in the range all night with it? 
Virginia Dry Hop Yeast. 
Another way to make hop yeast into 
cakes. Take as many hops as you can 
grasp in your hand out of a sack (or a 
few more won’t hurt), put in a porce¬ 
lain or granite pan, then add two quarts 
cold water; boil briskly for one-half 
hour; have boiling water ready to fill 
up pan as full as before boiling. Then 
have ready a gallon jar with V/2 cup 
wheat flour, one large spoonful of sugar, 
one teaspoonful of salt; mix all together 
and strain the hop tea in jar. Stir all 
lumps out, set away to cool. When 
lukewarm add a good yeast cake or 
any good raising to start it. Then let 
it stand one day'and night, stir down 
once or twice during this standing; then 
pour in pan, take one part wheat flour, 
two parts cornmeal, make as stiff as 
dough for light wheat bread. Make in 
small cakes like those you buy; put on 
floured cloth on a board and dry, turn¬ 
ing till real dry. Put in paper sack, keep 
tied tight. Keep where it will not 
freeze. This will last a family of seven 
or eight for five months. I have used it 
for 35 years. e. s. 
Bread from Winter Wheat. 
I was quite interested in the letter of 
J. W. Greenfield on page 26, and agree 
with him that farmers should use their 
own products so far as possible. That 
is why I have been trying for several 
months to make good bread from our 
own Winter wheat, taken to a nearby 
mill to be ground or exchanged for 
flour, but I have become nearly discour¬ 
aged, for my bread, while not like a 
“brickbat” is not what my bread used 
to be when made from Western flour. 
I have tried several ways, but results 
are not desirable, so I would appreciate 
it if any readers who can make satisfac¬ 
tory bread from Winter wheat flour 
would send their methods and recipes. 
G. M. s. 
R. N.-Y.—This is a very interesting 
question. We should like experience 
from farm breadmakers who have con¬ 
quered this problem. 
Keeping New Milk Warm. 
I have just taken warm milk fresh 
from the cow to the member of our 
family who is afflicted with consumption, 
and it occurred to me that some of your 
readers might like to know our method 
of getting it to the invalid without its 
becoming chilled or dirty. Put a kettle 
or basin of cold water (about two 
quarts) on the fire, and also put into 
the cold water a cold quart fruit can. 
Let the water and can come to a boiling 
heat, then remove from stove, fill the 
can with the water, set it in the basin 
for convenience in handling and fasten 
a small piece of cheesecloth over the 
top or mouth of can with a rubber 
band. Empty the can on reaching the 
barn and milk through the cheesecloth 
strainer, and by hurrying to the house 
as soon as milked it will be found still 
warm enough to take without nausea. 
Of course the strainer is removed on 
taking the milk. The warm milk has 
proved of great benefit to our invalid 
and hope this may help someone. 
MRS. A. 
February 10 , 
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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