668 
THE RURAL NEW-YORKER 
June 1, 
Woman and the Home 
From Day to Day. 
THE LAST JOURNEY. 
The little traveler set forth 
With one last smile of sweet content. 
There are no footprints, south or north, 
To show to us the way she went; 
No tiny footprints in the snow, 
No flower for token backward thrown. 
“Sweetheart,” we wept, “why must you 
go?” 
Smiling, she went her way, alone. 
The little traveler went her way 
And left us all who loved her so. 
She journeyed forth at break of day— 
A long, long way she had to go. 
The stars were paling in the sky— 
Their kind eyes must have seen her start. 
We could not see; we could hut cry, 
“Come back to us, dear heart, dear 
heart!” 
The little traveler’s tiny feet 
Have found a path that we must find. 
She was so little and so sweet! 
We cannot linger, left behind. 
We stumble, seeking, day by day. 
O little traveler! Who will send 
A guide to point us out the way 
To find you at the journey’s end? 
—Francis Barine in Catholic Standard 
and Times. 
It is interesting to learn that a large 
number of Chicago saloon-keepers went 
out of business May 1 because their 
business was becoming unprofitable. 
There were more than 7,000 saloons in 
the city, and it is predicted that at least 
500 will be closed. The saloon men 
themselves Say that drunkenness is dy¬ 
ing out, because of enlightenment on 
the evils of excessive drinking. 
* 
Here is a recommended recipe for 
butterscotch: Boil together a cupful of 
sugar, a cupful of molasses, half a cup¬ 
ful of butter, a tablespoonful of vine¬ 
gar, and one-fourth of a teaspoonful of 
soda. Stir frequently, and as soon as a 
little of the syrup, after being dipped 
in water, cracks when pressed between 
the teeth, remove from the fire and 
flavor to taste. Pour into a buttered 
tin, forming a layer one-fourth inch 
thick. When nearly cold mark off in 
strips or squares and wrap in paraffin 
paper. 
* 
Sash curtains of plain pink, blue or 
green chambray are used by some fash¬ 
ionable decorators for country homes. 
They hang from brass rings, or are 
gathered on brass rods. Curtains of 
flowered lawn, pleated instead of gath¬ 
ered at the top, are another old-fash¬ 
ioned revival. Unbleached muslin bor¬ 
dered with a simple stencil design was 
used for a farmhouse occupied as a 
Summer camp, but personally we prefer 
cheesecloth, because of its transparency; 
however, one cannot always get the bet¬ 
ter quality of cheesecloth in the un¬ 
bleached color. A border made of 
squares of Persian-patterned calico in 
harmonious colors stitched on flat was 
very attractive as decoration for cur¬ 
tains of unbleached muslin. 
* 
At a recent gathering of men millin¬ 
ers in New York, one of the evils they 
discussed was the present simplicity in 
headgear, which is affecting their busi¬ 
ness seriously. They lay it to present 
simple styles of dress, and the pannier 
skirt was proposed as a remedy. We 
have been lectured so often upon the 
hardships inflicted upon men by wo¬ 
men’s extravagance in dress that it is 
rather illuminating to hear of its being 
endorsed as a business necessity. Re¬ 
cent styles in the one-piece dress have 
been so simple that any woman with 
seamstress “faculty” could make a pret¬ 
ty frock, and the hats have been equally 
easy to trim. It seems rather painful 
that simplicity and good taste in dress 
should be regarded as an infringement 
on the business rights of those who 
look to fashion for their source of rev¬ 
enue. 
Strawberry sauce to serve with 
steamed pudding is made as follows: 
Cream a cupful of sugar with half a 
cupful of butter, and then stir in a cup¬ 
ful of berries, mashed to a smooth pulp, 
so that it will make the sauce a bright 
red. This is nice with plain, steamed or 
boiled pudding, and also with strawberry 
batter pudding. A rich and delicious 
dessert is made by serving a sauce of 
mashed strawberries, sweetened and 
with a slight flavoring of vanilla, with 
a light omelet. The omelet is sweet¬ 
ened, and is usually made with cream 
instead of milk; when cooked slide out 
upon a plate and spread with straw¬ 
berry sauce, fold over, and serve with 
a garnish of whole strawberries. 
Housecleaning in June. 
An exceptionally good housekeeper in 
the city of Elmira, N. Y., has a date 
for her housecleaning which does seem 
to the average housewife rather late, 
but her reasons for cleaning in June 
may met the approval and the conven¬ 
ience of some readers of this depart¬ 
ment, who may also have a family of 
four while living in town, or on a farm 
and having the care of young poultry, 
the milk and butter making. To trust 
to memory, the reasons were given as 
follows: 
“After the first of the year I com¬ 
mence my sewing. I make all the new 
bedding needed for another year— cov¬ 
erings, sheets and pillow-cases. Then I 
make everything needed in linen—table¬ 
cloths, napkins and towels, and even 
dishcloths, stove and ironing holders, to 
last a full year. Clothing comes next; 
all the muslin undergarments, then the 
kitchen dresses and aprons. Our shirt 
waists and wash dresses are made last 
to take advantage of the latest designs. 
By June all this sewing is out of the 
way, along with the occasional new 
suits we hire made for Summer wear; 
the weather is settled, the yard cleaned 
and I am free for the housecleaning.” 
The family in question consists of the 
father, mother and a girl and boy in 
school. It may be assumed that the 
school girl among her choice possess¬ 
ions has a taste for the domestic 
sciences and a wise mother, as the 
daughter makes all of the pies eaten by 
the family of four, and the mother 
added, “She makes very good pie.” It 
may also be assumed that so methodical 
a housewife keeps in order and a sani¬ 
tary condition such places as trunks, 
drawers, clothes presses and the pan¬ 
try, thus making the general cleaning 
comparatively light and confined to 
walls, woodwork, floors, windows and 
floor coverings during the balmy days 
of June. MEDORA CORBETT. 
Summer Work in Tennessee. 
It seems well nigh impossible that 
one family could make way with so 
many eatables, yet the tell-tale empty 
crocks, jars, potato bins, vegetable pits, 
bean sacks, etc., all go to prove that 
our last Summer’s supply has vanished, 
and strawberries not yet ripe! Fruit 
was a scarce article last year, as well as 
many vegetables, but this year we are 
proinised a bountiful supply of all vari¬ 
eties, and our hopes are now bent on 
buying a barrel of sugar before the 
price goes up, as well as an extra sup¬ 
ply of jars and crocks to care for the 
surplus fruit, which was so sadly wasted 
year before last, and badly wanted last 
year. 
Our soap is already made, 20 gallons 
of extra good old-fashioned lye soap, 
in which all meat scraps, cracklings 
and some tallow were used. Our year’s 
supply of brooms is tied up and set 
back, as well as several gallons of maple 
syrup to help out our daily'- fare. Com¬ 
forts and quilts have been finished up 
and put away, all surplus bedding aired 
and placed in the old-fashioned cedar 
chest. The turkey eggs have been set, 
already innumerable chickens peep 
about the lots and woodlands, while 
our early vegetables are “humping 
themselves” growing. 
And now for our Winter’s supply for 
another year. We intend to fill every 
jar, crock, and receptacle with jelly, 
jam, marmalade, pickles, apple butter, 
powdered apples, etc., as well as replen¬ 
ish our 60-gallon barrel of vinegar with 
pure cider. Some of the apple butter 
will be made with sweet cider, well 
boiled and skimmed, and tart apples 
sliced thin and cooked in the cider, well 
stirred and boiled until thick, then well 
spiced. That is my favorite; it has 
body, color, taste, and a tang that lasts. 
A quantity of sliced apples will be 
smoked over sulphur and placed in large 
stone jars. All sorts of surplus fruit 
will be dried, and if there is more than 
six bushels, may be sold for a good 
price to our country merchant. We like 
dried apples, peaches, berries, cherries, 
etc., ourselves, and I believe they are 
more healthful than the canned fruit. 
I know they require less sugar. Beans 
and corn I find, do not keep near so 
well in glass jars as in tin ones, and 
anyway I like dry beans and ground 
hominy, soaked over night, and cooked 
well, nearly as Well as the green stuff, 
canned, though our corn and tomatoes 
cooked together and canned were 
proved extra nice for soups. Our large 
barrel of kraut was a great stay-by last 
Winter, as well as the 20-gallon jar of 
salt cucumbers, which I prefer when 
well soaked, and covered with good 
vinegar, to the spiced ones, canned, 
though the latter are nice for picnics or 
handy' when the others run out. 
Our favorite spiced peaches (apples 
or pears may be used as a substitute) 
are made as follows: Four gallons of 
sound cling peaches are peeled and the 
pits left in, then one-half gallon of pure 
cider vinegar, the same quantity of 
sugar and one heaping tablespoonful of 
spice, cloves, and cinnamon, each, are 
boiled together 30 minutes and poured 
over the peaches. For nine mornings 
the juice is drained off, brought to the 
boil, and poured on again. Then the 
juice is boiled, the peaches added and 
simmered slowly half an hour, then 
placed in a three-gallon stone jar, the 
juice poured on, tied up, and set away 
for Winter use; a high shelf preferred 
for little ones can scent them out like 
ferrets. 
Rhubarb we can without cooking by 
cutting up fine, packing in glass jars 
and pouring on cold water until all air 
bubbles cease, sealing in the usual man¬ 
ner. Spiced grapes, berries, currants 
and gooseberries we think delicious by 
using one pint of vinegar, two pounds 
of sugar, teaspoonful each of spice, 
cloves and cinnamon; cook all together 
half an hour, seal while hot. Delicious 
with meat and vegetables. Berry, cher¬ 
ry, grape surplus and peach juice 
canned makes delicious tarts or cus¬ 
tards if thickened with cornstarch, 
sweetened and sprinkled with spices, 
when baked. mrs. d. b. p. 
Grange Experience Wanted. 
A Main correspondent writes :• 
“We have a Grange here which needs ; 
waking up. Send me what you can to 
interest them.” 
It is not easy to give long-range ad¬ 
vice, without knowing the cause of this 
Grange’s sleepiness. What do other 
Granges do to keep themselves wide 
awake? We would like to hear ex¬ 
perience on this subject. What has your 
Grange been doing to keep up interest 
during the past Winter? 
Get real protection for yonr buildings while you 
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Established 1872 
RSder Agents Wanted 
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Finest Guaranteed (M/) j. C07 
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MEAD CYCLE CO. Dept. D 80 CHICAGO 
DO YOU NEED FARM HELP ? 
The Jewish Agricultural and Industrial Aid So¬ 
ciety has on its lists men wishing to obtain em¬ 
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experience. They are able-bodied and willing to 
work. If you can make use of such help, please 
communicate with us, stating what wages you will 
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you prefer a single or a married man, with or with¬ 
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tion whose object Is to assist and encourage Jewish 
immigrants to become farmers. We charge no 
commission to employer or employee. Address 
FARM LABOR BUREAU, 176 Second Avenue, New York City. 
T YOUR IDEAS 
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Book "How to Obtain a Patent” and 
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Patents advertised for sale at our ex¬ 
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Patent Obtained or Fee Returned 
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Established 10 Years 
999 V. Street. Washington. D, C. 
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2429 Trinity Bldg., N. Y. 
HPSIlfl 99 , kills Prairie Dogs, 
“ m m ™ Woodchucks, Gophers, 
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“The wheels of the gods 
grind slow but exceed¬ 
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K with “Fuma Carbon Bisulphide” are doing. 
EDWARD R. TAYLOR, Penn Tan, N. Y. 
FUMA 
Coffee Substitute. —Here is an old 
recipe “with side lights.” Take black 
molasses and stir into it bran until it 
becomes very stiff (warm molasses in 
cold weather). Drop spoonfuls on 
greased plates or paper. Put in a mod¬ 
erate oven, stir occasionally till well 
blackened, not browned, but almost 
burned. In making “coffee” drop in one 
or two lumps to a quart, boil thorough¬ 
ly. and serve with cream. One can 
drink this freely without injury, and it 
has a good flavor, very much like coffee. 
MRS. a. c. s. 
Bees on the Farm cSturi” win S 
you get more pleasure and more profit from Bee 
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Book on Bees and Catalog of Supplies seut free. 
THE A. I. ROOT COMPANY. Box 250, Medina, Ohio 
CIDER PRESSES 
The Original Mt. Gilead Hydraulic Press 
produces more cider from less 
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il(i MONEY MAKER. Sizes 
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cider evaporators, apple- 
butter cookers, vinegar 
generators, etc. 
CATALOGUE FREE. 
THE HYDRAULIC PRESS MFG. CO., 
IS7 Lincoln Ave., Mt. Gilead, Ohio,_ 
Or Boom 119 L 39 Cortlandt Street. New York, N. Y. 
