THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day. 
Duty’s Path. 
Out from the harbor of youth's day 
There leads the path of pleasure; 
With eager steps we walk that way 
To brim joy's largest measure. 
But when with morn's departing beam 
Goes youth’s last precious minute, 
We sigh, " 'Twas but a fevered dream— 
There’s nothing in it.” 
Then on our vision dawns afar 
The goal of glory, gleaming 
Like Some great radiant solar star, 
And seats us longing, dreaming; 
Forgetting all things left behind, 
We strain each nerve to win it, 
But when ’tis ours—alas! we find 
There’s nothing in it. 
We turn our sad, reluctant gaze 
L'pon the path of duty; 
Its barren, uninviting ways 
Are void of bloom and beauty, 
Yet in that road, though dark and cold 
It seems as vre begin it, 
As we press on—lo! we behold 
There’s heaven in it. 
—Ella Wheeler Wilcox. 
if 
Remember that plums and apples 
combine very nicely in jelly or marma¬ 
lade. If the plum crop is scant the 
plum flavor may be extended by using 
apples with these fruit. 
As a savory variation of scrambled 
eggs try the Italian recipe for eggs alia 
principessa. Beat six eggs until light, 
add a tablespoonful of chopped parsley, 
two tablespoonfuls of tomato catsup, 
four ounces of butter, and pepper and 
salt to taste. Stir over a very slow 
fire until thickened, put on buttered 
toast and garnish with sprigs of fried 
parsley. 
The reports of increasing prices for 
beef cattle, while cheering to crattle 
feeders (we hope they really are get¬ 
ting a slice of this melon) are not very 
cheering to housekeepers who have to 
buy meat. This is a good time to study 
over Farmers’ Bulletin 391, “Economi¬ 
cal Use of Meat in the Home,” issued 
by the U. S. Department of Agriculture. 
Apart from the many excellent recipes 
it contains, the advice about eliminating 
waste in various ways will be very help¬ 
ful. while the discussion of nutrition 
makes us regard the cheaper cuts much 
more approvingly than we ordinarily 
do. It is much more troublesome to 
prepare cheaper cuts of meat in an ap¬ 
petizing manner than it is to roast or 
broil a prime piece, and the housekeeper 
must expend time and labor in place of 
money, but she can secure good re¬ 
turns on the outlay. 
* 
Among Fall hats, which always ap¬ 
pear quite plentifully in August, are 
many magpie combinations of black and 
■white. In the tailored styles we see 
them with white satin crowns, and brim 
of black satin or felt, trimmed with 
white or black wings, or fancy feathers. 
Sometimes the crown is of white plush 
or beaver in these advance models, but 
such materials soil more quickly than 
the satin. In real midsummer hats a 
great many filmy transparent materials 
are used, tulle, chiffon or crepe lisse, 
the crowns being of fine straw, while 
the brims are of these delicate materials 
in shirrings, frills or flat folds. Many 
of these are of the type known in Eng¬ 
land as garden party hats; for example, 
a flat drooping shape covered from 
crown top to edge of brim with over¬ 
lapping folds of chiffon, the brim faced 
smoothly with satin, and one big rose 
on top for trimming. Then there are 
big hats covered smoothly with fine dot¬ 
ted swiss over a satin foundation, and 
trimmed with a wreath of shaded roses. 
Large hats to wear with plain cotton 
gowns are smoothly covered with 
flowered cotton materials and faced 
either with white or a plain color. 
The water supply of the farm is 
something to be studied very carefully; 
not merely its convenience and abund¬ 
ance, but also its purity. Surface drain¬ 
age is a prolific source of contamina¬ 
tion, and there is still greater danger 
in the hidden pollution that may reach 
underground channels, entirely unsus¬ 
pected. Wherever there is any reason 
to suspect the drinking water, it should 
all be boiled before using. A Summer 
drought, followed by heavy Fall rains, 
accounts for some serious epidemics, 
resulting from surface drainage of 
dangerous character. A farmer who 
has his own water supply under direct 
control is better off than the city 
dweller who must depend upon official 
honesty for the absence of pollution. 
It must be remembered that the ordi- 
nary filter, while it makes the water 
mechanically clean, does not free it 
from any bacterial pollution that may 
be present; it has no value whatever 
against typhoid germs. There is a 
special type of filter, the Pasteur being 
a familiar representative, which does 
remove all danger; this consists of a 
cylinder of unbaked porcelain placed 
inside of a metal covering. The water 
enters the metal tube and is filtered 
through into the inside of the porce¬ 
lain. But even this is useless and 
dangerous if neglected, ‘ since bacteria 
lodge in the porcelain and grow there, 
thus polluting the water during filtering. 
The filtering cylinder should be taken 
out and scrubbed every day, and every 
fourth day should be sterilized by boil¬ 
ing in water, for five minutes. Unless 
this is done it is better not to use the 
filter at all. After living for some years 
in a city where daily bulletins were 
given out stating whether it was safe to 
drink the water without boiling or not, 
we acquired the boiled-'water habit, and 
while it is an extra “chore” to boil the 
drinking water each day, we prefer to 
do it, as we -have no control over the 
supply. We always looked upon water 
from an artesian well as safe, even in 
a city, until 'we found that some such 
wells in New York are contaminated 
with sewage. If your water supply is 
pure and abundant, be thankful for it; 
see that it is made as convenient as cir¬ 
cumstances permit. If there is any rea¬ 
son to doubt it, see that it is boiled for 
family use—but work hard to get rid of 
the source of pollution. 
The Care of Goldfish. 
The raising of goldfish for commercial 
purposes has developed into a thriv¬ 
ing business. These attractive members 
of the carp family are easily domesti¬ 
cated and find a ready market because 
of the ornamental feature they offer 
among the shells and sea weeds of even 
a small aquarium. As a special attrac¬ 
tion from time to time, numbers of 
stores deal in them, making a satis¬ 
factory profit ort of the finny tribe. 
Almost every one is delighted with the 
gift of a family of these pets, which, 
however, too often in spite of watchful 
care are not very long lived in their 
homes. 
Frequently, small spots appear upon 
their sides and the little fellow’s be¬ 
come less and less lively, losing their 
brilliancy of color and evincing signs 
of distress by constantly coming to the 
top of the water. Plainly the little cap¬ 
tives are unhappy. Something is wrong. 
A small parasite attacks the goldfish 
especially when confined in a limited 
space. It lives under the tiny scales 
and saps the life of its victim, causing 
them misery and often death. The 
remedy is simple. With a kitchen knife 
cut a nice piece of sod with the matted 
grass roots holding it together. A piece 
the size of a teacup is sufficient for an 
ordinary fish globe. If, however, the 
aquarium is larger a more generous 
piece may be allow’ed. A piece with a 
few’ leaves of mud plantain or even the 
August 31. 
tender chickweed is especially desirable. 
The interlacing rootlets keep the soil 
intact and prevent the water from be¬ 
coming muddy. Place this addition to 
their home in the bottom of the aquar¬ 
ium among the shells, and the goldfish 
will attend to the rest of the treatment 
themselves. They hover about it, swim 
through the leaves, dart every now and 
again after some treasure their bright 
eyes have discovered and soon succeed 
in scouring themselves on the uneven 
surface so effectually as to rid them¬ 
selves of their parasitic enemy. Their 
delight over the piece of sod is very 
evident. Perhaps it recalls dimly the 
memory of like pleasures in some 
former home. 
Another important factor in their 
health and happiness is the water furn¬ 
ished them. It should not be changed 
too often, neither should they be left 
in it after it has become fouled. The 
state of the water is very evident to 
the observant person, and no water 
should be given them not fit for table 
use in point of parity. When it is 
changed, care should be taken that the 
fresh supply is about the same tem¬ 
perature as that from which they are 
being removed. While scrubbing out 
the aquarium, shells, etc.—for they 
should be thoroughly freed from the 
accumulated slimy water—place the 
goldfish in a bowl of salt water. A mild 
salt bath brightens and tones them up 
wonderfully. A teaspoonful to a couple 
of quarts is sufficient. 
Do not overfeed. A little every other 
day is better than a feast at the end of 
several days fasting. They enjoy fresh 
air but not the direct rays of the sun. 
During warm weather a shady spot on 
an outdoor piazza makes a nice place 
for them. The prepared food which 
comes for the purpose is much better 
to use than a mixed diet as various 
friends may advise. Remember the lit¬ 
tle fellows are at the mercy of those 
who have them in charge and these 
small provisions for their comfort and 
regularity are an obligation which they 
will amply repay with their sprightly 
ways and bright beauty. No more 
harmless and graceful pets can be found 
than goldfish, £md it is most interesting 
to observe the intelligence which they 
manifest after they become acustomed 
lo their surroundings and care-taker. 
EMMA GARY WALLACE. 
When you write advertisers mention The 
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i 
Preserving Beach Plums. 
Will some of your readers kindly give 
recipes to prepare Beach plums for Winter 
use. by preserving them whole, same as 
with crab apples? e. g. s. 
The Beach plum, Prunus maritima, is 
one of the most decorative shrubs along 
the Atlantic coast, when covered with 
its sheet of snowy blossoms, and the 
deep purple fruits, covered with a 
heavy bloom, are very attractive too. 
Bite into one. however, and one begins 
to reflect on the advantages of green 
persimmons, which are. if anything, less 
acerb than these plums. We are told 
that in spite of their acrid sourness 
they develop richness of flavor when 
cooked, but we have never used them. 
Perhaps some other housekeeper in the 
salt-water districts will give the infor¬ 
mation desired. 
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23C Greenwich St., New York 
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A 
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