©36 
STHEJ RURAt NEW-YORKER 
September 7> 
Woman and the Home 
From Day to Day. 
A MODERN MARTYR. 
They are killing our Sunday of long ago, 
The good old Sunday we used to know; 
The day of quiet when everywhere 
The spirit of peace pervaded the air. 
And the whole world wearing its Sunday 
best, 
Sat down by the roadside of life to rest. 
They are killing our Sunday, not with a 
blow, 
To end it suddenly, but sure and slow, 
As they tlid the martyrs who suffered 
shame, 
On the wheel and the rack and in the 
flame. 
They are killing our Sunday, and when it 
is dead, 
When the last, last drop of its blood is shed 
And its spirit has gone from the knowledge 
of men 
In their world weary struggle for pleasure 
—what then? 
—W 7 . J. Lampton in New York Times. 
» 
A recent advertisement in the Lon¬ 
don Gardeners’ Chronicle calls for a 
“Lady head gardener for garden of 
about eight acres, including kitchen gar¬ 
den of four acres, with vines, peach 
houses, melons, etc., herbaceous border 
and rose garden; four men kept.” 
Women have been receiving practical 
and scientific garden training in Great 
Britain for a number of years and 
their employment seems to be taken 
quite as a matter of course. Some of 
our friends on this side of the water 
seem so shocked at the idea of a woman 
being hired for garden work that we 
think they overlook some of the very 
undesirable indoors work they do in 
many industries. 
* 
Prof. C. T. Lewis, of the Oregon 
Agricultural College, gives the following 
method for preparing Loganberry juice: 
“To prepare the juice, put the berries on 
the stove with just enough water to 
keep the fruit from scorching. Heat 
slowly, mixing and crushing occasion¬ 
ally with a large spoon. Be sure not to 
allow the berries to boil; 180 degrees 
would be, probably, as much heat as 
necessary. After the berries have soft¬ 
ened, put them in an ordinary cloth bag 
and drain out the juice. The process 
can be much simplified by using a small 
fruit press. In choosing the berries try 
to get those thoroughly ripe. Add one- 
third the amount of sugar when the 
juice is put on the stove, and stir occa¬ 
sionally until it is thoroughly heated, 
but if it boils the vinous flavor and 
high aroma are destroyed. In bottling 
the juice drive the cork in slightly and 
fill the space (above the cork) with 
hot, liquid fat. The juice makes a 
most healthful beverage. Half an inch 
to one inch in a glass of water will be 
enough. Some may wish to add more 
sugar, though the acid flavor is pleas¬ 
ant. It is, I believe, superior to grape 
juice.” 
* 
In the “Daily Consular and Trade 
Reports” Consul-General John L. Grif¬ 
fiths, London, England, says the desir¬ 
ability of establishing women’s co-oper¬ 
ative farms in the United Kingdom 
has been seriously considered, and 
should the present plans mature, the 
first experimental colony will be located 
on a farm of 223 acres in Sussex. The 
breeding and care of horses, cows, 
sheep, pigs, poultry and rabbits, the cul¬ 
tivation of fruit, vegetables and flowers 
and the raising of ordinary farm crops 
will be undertaken. It is believed that 
a ready home market will be found for 
the products of such a farm, as statis¬ 
tics show that about $175,000 is annually 
paid in the United Kingdom for tame 
(or “Ostend”), imported rabbits and 
nearly $70,000,000 for butter consigned 
from Denmark, while the value of im¬ 
ported bacon and pork approximates 
$40,000,000 annually. In addition, mil¬ 
lions of dollars are expended each year 
for eggs, vegetables, fruit, etc., received 
from abroad. • 
The movement has this two-fold pur¬ 
pose—to provide young women who are 
desirous of emigrating to any of the 
English over-sea possessions with 
thorough training in all branches of 
farming, and also with an adequate 
knowledge of domestic economy, and to 
furnish congenial employment in the 
United Kingdom to members of that 
increasing body of women who feel a 
desire to cultivate the land but lack the 
experience and the facilities for doing 
so. It will doubtless prove to be not 
one of the least interesting of the many 
experiments which are being made to 
induce a greater number of the English 
people to turn away from the crowded 
employments of the cities to the prac¬ 
tice of agriculture. 
* 
A literary woman who disapproves 
of prevailing styles thus describes the 
reform dress she has adopted for per¬ 
sonal wear: 
The dress is cut of a material 50-odd 
inches wide and is double the length from 
m.v shoulder to my instep. It is folded 
once, and a slit (not a hole) sufficiently 
long to permit my head to come through 
is cut in the center and finished with em¬ 
broidery or a bit of braid. The side seams 
are sewn up, leaving only room enough for 
my head and arms to come through and 
have free play and are finished to match 
the neck. The bottom is hemmed and the 
garment complete—the work of not more 
than half an hour, minus embroidery. What 
would be simpler or more sensible? There 
is no fitting, not a button nor hook and 
eye, no tiresome cutting, no irrelevant or¬ 
namentation. 
The wearer of this dress complains 
that she is accused of seeking notori¬ 
ety; she meets with much unpleasant 
comment from her friends, and is 
jeered at on the streets. Her feet are 
bare, except for sandals, but we do not 
learn what sort of headgear goes with 
the costume if it should be worn on 
the street. While sympathizing with 
every effort to prepare a costume at 
once modest, comfortable and hygienic, 
we hardly think this lady has solved 
the problem. She may be able to sit in 
ease at her writing table, or attend the 
opera (where the dress seemed to cause 
some excitement), but it does not seem 
specially adapted to housecleaning, feed¬ 
ing the chickens, or catching a trolley 
car. Many more of us are engaged in 
these latter avocations than in writing 
novels or attending the opera, and while 
admitting the ugliness of many fashions, 
we do not think quite such a radical 
change is necessary. We see young 
women every day whose costumes dis¬ 
gust us—the shortest and tightest of 
skirts, a bodice cut as low as for even¬ 
ing wear, and almost sleeveless, the 
whole surmounted by some grotesque 
monstrosity of a hat. But no woman 
has to wear such clothes to be in fash¬ 
ion ; she wears them because she is 
ignorant, or empty-headed, or without 
any real standard of propriety. The 
simple one-piece dress, that may be 
adapted to every age and condition, is 
one of the greatest blessings that has 
entered our wardrobes since the skirt 
and coat, with separate blouse, released 
us from the rigid basques of 25 years 
ago. For years dress reformers tried 
to make us wear various queer costumes 
in which the weight was to hang from 
the shoulders. The one-piece dress does 
this, and does away with the heavy, 
dragging skirts, stiffened, interlined 
and trimmed, but though we can dress 
in half the time, and use half the ma¬ 
terial, we are all blamed for the ex¬ 
aggerated dress of the few. We shall 
be sorry indeed if the freedom and com¬ 
fort of these simple gowns is given up. 
Mint Sauce; Salted Beans. 
Can you give a recipe for making mint 
sauce and for putting down string beans 
in crocks with salt? airs. f. s. 
Wash some fresh sprigs of mint, 
shake dry, and chop fine. Add a little 
seasoning of pepper, salt and sugar (we 
only use a pinch of sugar, but many 
like it quite sweet) and pour on cold 
vinegar, half a cup of vinegar to a 
tablespoonful of chopped mint. Serve 
cold. It is at its best when freshly 
made; the mint loses its freshness of 
flavor after standing for* some time. 
Wash the beans and pack in a large 
crock, first a layer of beans, then a 
layer of salt, the layers of beans being, 
of course, deeper than the layers of 
salt. Continue until the jar is full, the 
top layer being salt; then put a plate 
on the beans, with a weight on it. to 
hold them down, and cover the jar. 
The beans should be washed and fresh¬ 
ened before using. 
Clarifying Maple Syrup. 
Long experience with maple sugar 
and syrup will perhaps help the one 
who* wishes to clarify maple sugar. 
Break the cake in pieces, add water to 
melt it, then use new fresh milk, about 
one-half cup to four or five pounds of 
sugar. Bring it to a boil slowly; skim 
every bit of froth off before it boils, as 
it will mix again with the syrup when 
it boils. Remove from the fire and 
strain through a clean cotton cloth. Boil 
again and stir until cool, if it is wanted 
as sugar again. Many people who make 
extra nice maple syrup a specialty al¬ 
ways clarify their syrup this way. 
•To cream it, I take it that they wish 
to make maple cream. Boil any quan¬ 
tity of maple syrup until it will form a 
soft ball in water, or until when stirred 
in a saucer will grain about like thick 
sugar but still remain moist. Do not 
get too hard. Then place it in a clean 
dish and cool by putting in cold water 
or where it cools quickly. When it has 
become quite cool or like soft wax, stir 
with a strong spoon until it is white 
and like the cream seen in stores. 
Nothing! whatever is added to /pure 
maple cream. Great care must 'be taken 
not to stir the sugar while boiling, or 
to use a dish that has had any grained 
sugar in it, or it will grain. Properly 
made, no grain will be present, and it 
will be like soft cream yet hold its 
form, and may be molded in fancy 
shapes or left as turned from the dish. 
It is delicious, but very rich. 
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