10 111 
THE KUKvXL, NEW-YORKER 
YOG 
Bedroom Fashions. 
PACT II. 
While Pet was putting - away the 
dishes and I scouring knives and frying 
pans she told me more of her sister’s 
ideas as to bedroom ways. 
“Bess says she never did a piece of 
work which paid better interest than 
her polished floor and rugs. . Every 
morning after she makes her bed she 
goes over her floor with that string 
mop site has. She says it takes only 
a minute because she "keeps the string 
broom in her closet, and shakes it out 
of the window. She thinks it is so 
clean and sanitary not to have any dust 
under her bed to be breathed in, and 
you just can’t keep a carpet so clean. 
But it was a job, wasn't it, to fill the 
knot holes in the old floor and stain 
the boards? And it took a while to dye 
the rags for her blue rugs, but the cot¬ 
ton and wool came out in different 
shades and I never can decide whether 
the tints blend best in the big rug be¬ 
fore the bureau or in the two smaller 
ones. 
“Such a floor and rugs makes house- 
cleaning a simple matter, and I’ve no 
doubt but people with asthma or sensi¬ 
tive throats would do well to give up 
carpets. Perhaps we all would be bet¬ 
ter off without them.” 
“And, oh Mamma, Bess looks so 
pretty! she says she will make me some 
new kimona-sleeved nightgowns. She 
says she got three yards of nice 40-inch 
long cloth at 25 cents a yard and the em¬ 
broidery cotton to scallop the neck and 
sleeA-es cost qnly a few cents. There is 
a cluster of narrow tucks running over 
the shoulders to give fullness, and the 
neck is just big enough for your head 
to go through. No sleeves to sew 
in, nor buttons and button-holes to 
bother with. She button-holes the scal¬ 
lops at odd moments, and works a 
pretty design in embroidery on the 
front. I hope she won’t forget, but I 
guess I like my outing flannels and long 
sleeves best in Winter. 
“Living in furnace-heated houses 
makes an immense difference. Even 
though you close your register and open 
windows the air still keeps drier and 
less chill. I hope'Bess won’t take cold 
in her low neck and short sleeves. 
“Never fear, it is terribly out of date 
to feel cold. And she has her big bath 
robe. I suspect she rolls up in that 
after the light is out. I would. There’s 
no use looking dressy in the dark. 
Still I like to feel that I've got my hair 
ribbon on. That’s another new fash¬ 
ion.” 
“What? Hair ribbon to sleep in?” 
“Yes. She knows a woman over 50 
who wears a pale blue one every night. 
1 am going to have you wear one, t^o. 
You don’t look so very well with your 
pompadour all combed flat. But a big 
perky bow on the very top of your head 
would make you almost girlish.” 
“Dear me! I guess it would need very 
dim bedroom candles to create the il¬ 
lusion.” 
“It won’t be a bit of trouble to you, 
because your hair is already combed up. 
After you have brushed it you just tie 
the ribbon around it and then braid 
it just as' you always do. You must 
have fully a yard of four or live-inch 
ribbon, for it .must stick up in a gay, 
fly-away bow. I guess the grownups 
wear them because they envy the little 
girls, but Bess says one told her it was 
in case of fire. I guess if the house got 
on fire you -wouldn’t care much about 
if your front hair was becoming, but I 
shall have you wear a ribbon all the 
same.” r. ithamar. 
Sun-cooked Preserves. 
Though not a general practice, nor 
universally known here, a few persons 
preserve fruit without the aid of fire 
or artificial heat. The result is a pre¬ 
serve or jam, as the case may be, of 
superior color and flavor to that which 
is fire-cooked. My wife has just finished 
putting up some strawberries by that 
method. To be exact, I mean preserv¬ 
ing by the sun, and it is not a joke 
either. The way we work it is to pre¬ 
pare the fruit and put in such propor¬ 
tion of sugar as is ordinarily used, plac¬ 
ing all in a large granite pan, placing a 
pane of glass that covers the whole 
fully, and then set in the sun on top 
of a shed or some place out of the way 
of fowls or stock where it gets the full 
direct rays of the sun. Put it out in 
the morning, taking in at night; repeat 
the second day and then put in previ¬ 
ously cleaned jars which have been put 
in cold water, tops rubbers and all and 
boiled. It is necessary that the weather 
he clear or nearly so, but not particu¬ 
larly hot to preserve the fruit. A pot 
with ears that lets the air freely be¬ 
tween the glass and rim is not satis¬ 
factory, as it will not retain the sun’s 
heat sufficiently; you need a level sur¬ 
face to make a reasonably close contact 
all around. 
There is no rational reason why this 
method would not work equally as well 
on the Great Lakes as here on the 
Gulf (Alabama), and I mention it as 
it may be of interest to some of your 
readers, for we all know the average 
jar of preserves carries a teacup of 
sweat as a companion product. Most 
of the preserving in the section around 
here is done on charcoal furnaces set 
under a tree, arbor or on back gallery 
if it is not raining, and is done without 
much discomfort of heat to operator. 
Charcoal is reasonably cheap, makes 
neither smoke or smell, is light and a 
little makes a lot of heat. It is made 
from fat pine here, and retails delivered 
for 20 cents or two bits a corn sack full. 
M. A. P. 
R. N.-Y.—\Ye cook both strawberry 
and cherry preserves in the sun here, 
but make a syrup on the stove, and 
cook the fruit a short time before put¬ 
ting out under glass to thicken. We 
have a good deal of humid weather 
in this latitude during May and June, 
so conditions are not so good as in 
Alabama, but the product is very super¬ 
ior to that cooked entirely on the stove. 
We have had no experience with char¬ 
coal, but judge its use would be both 
convenient and economical. 
More About Canned Dandelions. 
In answer to J. S. R. on canning 
dandelions, canned some last Spring 
and they kept well and tasted real fresh. 
I got nice dandelions and picked out the 
buds, as I did not like the bitter taste; 
looked them over and washed them 
well; then I put them on to boil in a 
good lot of salt water, not like brine 
but quite salty. When they were nearly 
done 1 filled my glass jars running over 
full and sealed. When wanted for 
use I freshened them by turning on hot 
water and letting it cool until fresh 
enough, then 1 put them on the stove 
to finish cooking, and when done, 
season. I never had a can spoil. If 
you arc in doubt about your cans being 
airtight, unscrew cap and try to lift 
cover, if it docs not come off your 
fruit or other canned goods will keep, 
but if it should come off you would 
better heat it over. mrs. f. f. w. 
The question is asked how to can 
dandelions. I cannot answer that, but 
will give my method of keeping them. 
We prepare the same as for cooking, 
washing thoroughly, discarding all long- 
stems, blossoms, etc. Have a stone jar, 
cover the bottom with a layer of salt, 
and take the dandelions from the rins¬ 
ing water, draining them slightly. Place 
them in the jar, and when about five 
inches or so of the dandelions have been 
placed or packed in the jar, put on 
another layer of salt, and so continue, 
having a layer of salt on the top. Cover 
with a plate that will fit the jar, and 
put a weight on the top. Put on the 
jar cover and keep in the cellar. They 
will be covered with brine if sufficiently 
weighted. When wanted, soak over 
night in tepid water, changing the water 
once or twice. IN l ore time is required 
for cooking them when first picked, but 
they will keep perfectly, and taste as 
if freshly picked. I also salt down 
string beans the same way, and that 
way have fresh vegetables all Winter. 
I trust J. S. R. will try both rules. 
L. A. M. 
Canning Dandelion ; Mushrooms. 
I saw the inquiry about canning- 
dandelion greens. I canned some last 
year and they kept well. I boil till 
tender and put up in glass fruit jars, 
cover with vinegar and put the top on, 
and when I want to use them all I 
have to do is warm up and season. 
String beans can be done up the same 
way, but only put one tablespoonful of 
vinegar on top just before sealing. I 
should like to know how I can do up 
mushrooms alone, without making them 
up into catsup. mrs. ruby hogle. 
We usually find that our readers can 
help us in any question we may ask. 
The following directions for canning 
mushrooms are given by Prof. McCarthy 
of North Carolina. The mushrooms 
should be freshly gathered, and care¬ 
fully selected; commercially, first grade 
consists of the caps alone, second grade 
of caps and .stems. Prepare in an 
earthen vessel one quart of water, one 
ounce of salt and two teaspoonfuls of 
vinegar. Heat to boiling point, then 
plunge the mushrooms in this, a small 
quantity at a time, stirring them with¬ 
out bruising, until they arc soaked 
through; then cover and give 10 
minutes’ boiling. Remove from the 
boiling liquid with a skimmer, and 
plunge several times in cold fresh water, 
then pack into jars. Fill the jars with 
the liquid the mushrooms were boiled 
in, put on the lids, and stand the jars 
in a large kettle containing water, as 
you would process any canned fruit. 
Boil 30 minutes for each pound of 
mushrooms and repeat this process on 
each of two succeeding days, thus pro¬ 
cessing the cans three days in succes¬ 
sion ; see that caps are screwed tight, 
and set away in a cool dark place. 
Salted Dandelions; PieCrust. 
1 have a triend who puts dandelions 
down in brine, exactly as we lay down 
cucumbers. The dandelions are looked 
over and thoroughly washed as for 
cooking, and then sprinkled with salt 
and weighted. Not much, if any, water 
is added as they form a brine with their 
own juices. When wanted they must 
be freshened. As to the crust of 
custard pie raising, I think if the crust 
is thoroughly pressed into the pie-plate, 
so that not a suspicion of an air-bubble 
shows it will not rise while baking. 
Some times, also, we may find this 
happening if we use crust that has 
slightly soured. lilly ely little. 
Canning Dandelions. —I have used 
this recipe for years, and have never 
had any that didn’t keep. Boil dande¬ 
lions until tender, while hot pack in a 
can, disregarding the water. Fill the 
can with boiling vinegar and seal the 
same as fruit; use glass cans. 
VIRGINIA BELLE. 
A Miner’s Safe. 
Can you give me directions for making a 
“miner's safe,” a contrivance to be used 
for keeping food cool in warm weather when 
ice is not available? mbs. a. it. s. 
A “miner's safe” is unknown to us 
under this name, but perhaps our cor¬ 
respondent refers to such an expedient 
as the following. These descriptions 
were given by correspondents last year: 
“In our latitude a hole in the ground— 
or well—14 foot deep gives a temperature i 
of 44 degrees Fah. We have such a well, ! 
dug down to the water line, which is curbed 
up with plank to prevent it from caving 
in. The well is three feet square and cov¬ 
ered with screen. It is also covered with 
a roof four feet above the surface of the 
ground. The meat is suspended down near 
tlie bottom of this well.” 
“In a location where there is a slight 
slope to the land, an excellent arrangement 
is an excavation below the place where 
well is located, say seven feet into the j 
ground, cemented on all four sides, witli a 
flight of cement steps leading down and a i 
shingle roof covering all. The cement floor 
of this cellar is built with a wide gutter 
and a raised center: the cold water being 
pumped fresh each morning into the gutter 
which has a piped outlet to drain oft" the 
old water. These dairies I have found in 
hot weather even in southern Virginia to 
be wonderfully cold, and in them are kept 
all foods, with hooks for suspending meats. 
The sweetness and cleanness, roominess and 
desirability of these arrangements for all 
food is most apparent and vastly su¬ 
perior to refrigerator which require time 
and toil to keep sweet, to say nothing of 
limited space and expense of ice.” 
“The temperature eight feet under 
ground is 45 degrees the year round. This 
is ns cold as you can make the air in a 
refrigerator with ice. Excavate a hole 
under whatever room you wish to locate 
your refrigerator, eight feet deep, the 
width and breadth to depend upon how 
large sized refrigerator you want. I use a 
round one, 15 inches in diameter and four 
feet long. If your room is over the cel¬ 
lar, then four feet in cellar will suffice, but 
you must wall up to floor above. The hole 
in the ground should be large enough to 
enable you to get down into it if neces¬ 
sary to clean. It would be better, also, 
to cement the walls, but not necessary. 
Your hoisting apparatus may be as primi¬ 
tive as you like. Pull up your closet with 
a rope by hand, or rig a crank with a 
ratchet. The hoisting rope must be at¬ 
tached to bottom of closet, in order to 
pull it to the level of the floor, and a cover 
to the floor opening can be arranged to be 
pushed up by the closet and fall back in 
place when the closet is lowered. You 
can buy the entire outfit for $20. 
When you write advertisers mention TUB 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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