74 
Woman and the Home 
From Day to Day. 
LIGHT IN DARKNESS. 
The drear day ringeth to evensong in the 
dark and murky town, 
And even we, though not for long, may lay 
our burdens down ; 
We that are broken and poor and old, we 
that are bent and gray, 
May rest in our garrets bare and cold till 
the dawn of the weary day. 
Now let us speak to our only Friend, Who 
hears us when we pray, 
That we endure until the end, nor turn 
from the bitter Way, 
We are beaten and broken and set apart 
from the Pride of Life so fair. 
But we thank our Friend, with a brimming 
heart, that we yet have strength to 
bear. 
Oh, may we bear till the heavy load may 
be laid forever down, 
And each may take a certain Road that 
leads from the murky town, 
From the dreary Town of Evil Chance, and 
over the hills so blue, 
Till we win to the Land of True Romance, 
where the old, old tales are true. 
Each by himself, we must fare, we know, 
but the way it is plain to see; 
Straighter than homing birds we’ll go, to 
the land where we fain would be; 
Oh, the way it is plain for the poor to And, 
to the Gate we may lightly win, 
And we trust to the Grace of our Father 
kind, to open and let us in. 
—H. Thompson in the London Spectator. 
* 
Potato biscuits are made as follows 
by a housekeeper in Sullivan Co., N. Y.: 
Two cups mashed potatoes, two-thirds 
cup melted lard and butter, three eggs, 
two cups water, salt, two tablespoons 
sugar, one yeast cake, flour enough to 
allow handling. Mix all together, let 
rise four or five hours, then cut in 
small pieces, let rise again, and bake. 
This will make about six dozen biscuits. 
Very light and delicious. 
* 
The daily papers report the death of 
a girl who had been told that if she 
would take bichloride of mercury it 
would beautify her complexion. She 
followed the advice, and died in a hos¬ 
pital after the operation of tracheotomy 
had been performed to relieve her ab¬ 
normally swollen throat. We have heard 
of this dangerous poison being used as 
a face bleach, but always externally. On 
the other hand, arsenic, equally danger¬ 
ous, is sometimes taken internally in 
minute doses to whiten the skin, though 
with painful after results, and it is pos¬ 
sible that in the case referred to the 
two poisons were confused as to action 
and manner of administration. It is a 
sad example of the danger of “beauty 
treatment” when it involves the use of 
any dangerous drug. Fresh air, cleanli¬ 
ness, careful diet and good temper are 
the firm foundations of personal attrac¬ 
tiveness. Drugs should only be used 
under proper medical advice, and the 
avoidance of proprietary beauty treat¬ 
ment will not only benefit one’s purse, 
but is quite likely to be a benefit to 
health as well. 
* 
Will Carleton, widely known as poet, 
lecturer and public reader, died recently 
at his home in Brooklyn, N. Y. This 
writer has always seemed to us an ex¬ 
ample of the power that comes from 
the effort to do good, to elevate the 
moral ideals, and to point out the worth 
and beauty of many humble lives. From 
purely literary standards he was not a 
great poet; his written word was often 
commonplace and sometimes crude. Yet, 
as Sarah K. Bolton said of him 25 years 
ago, “He has made home and home af¬ 
fections sweeter to hundreds of thou¬ 
sands ; he has written with a desire to 
make the world purer and nobler.” Mr. 
Carleton was born in Hudson, Mich., in 
1845. His father was a farmer, and the 
early years of his life were spent amid 
rural surroundings. His mother was a 
woman of exceptional quality of mind 
and of sweet character. Mr. Carleton 
was fortunate in his marriage, his wife’s 
THE RURAL NEW-YORKER 
January 18, 
tastes harmonizing with his own. Mr. 
Carleton was well known as a reader 
and lecturer not only in the United 
States but also in Europe. He read 
chiefly from his own works. Among his 
works are “Farm Ballads,” “Farm Le¬ 
gends,” “Farm Festivals,” “Young Folks’ 
Rhymes,” “City Ballads,” “City Le¬ 
gends,” “City Festivals,” “Rhymes of 
Our Planet,” “The Old Infant and Simi¬ 
lar Stories,” “Songs of Two Centuries,” 
“Poems for Young Americans,” “In Old 
School Days,” “Drifted In,” “A Thou¬ 
sand Thoughts,” “Correct Affinities" and 
“Ghosts of Dreams.” He was a man of 
striking personality, with much charm 
of expression and manqer. Unlike many 
other poets, his work brought him a 
considerable share of wealth. His wife 
died before him, and he leaves no chil¬ 
dren. 
We have been assured by many writers 
during the past few years that we make 
a mistake in purchasing polished rice; 
that there is more nourishment in the 
unpolished rice, and that the polished 
grain is of lower dietetic value. Ex¬ 
perienced rice dealers disagree with this, 
however. They point out the fact that 
unpolished rice heats more readily and 
is more likely to be infested by weevils 
and other insects t han the polished 
grain, thus causing deterioration of qual¬ 
ity. A circular sent out a few months 
ago by the leading rice millers of the 
country to the wholesale grocers says: 
In Oriental countries the paddy is usually 
pounded off by hand, and in this pro¬ 
cess, the pericarp is removed with it, which 
contains a small amount of protein and fat, 
the same also being true of the wheat bran. 
Therefore, if a human being had to subsist 
on rice alone, this small amount of pro¬ 
tein and fat would sustain life better than 
without it. However, the people in the 
United States are not confined to one diet, 
and in eating rice, by the addition of a 
little meat gravy or butter or consuming 
a very small portion of meat or fish with 
same, you more than replace the protein 
and fat that have been removed by milling. 
Brown rice is a product unfit for human 
consumption except among people who have 
reached that point of starvation they have 
one product to live on and nothing else. 
Brown rice can never become a product of 
general consumption in the United States, 
as it not only makes a very unattractive 
dish in appearance, but does not possess the 
delicate flavor of the milled article; again, 
there is enough oil in the pericarp of brown 
rice to cause same to turn rancid if carried 
through the Summer months. On account 
of some scientific experiments, some firms 
took advantage to introduce and advertise 
unpolished rice as pure rice, leaving the im¬ 
pression that the polished rice was adul¬ 
terated. There is no unpolished rice sold 
in this country today where the pericarp 
has not been removed to the same extent 
as the polished. Some leave in a little 
more of the flour to cover up defects in the 
rice in many cases, and try to make the 
trade believe the more floury the rice looks 
in appearance, the better it is. In our 
judgment, this is simply a case of trying to 
palm off an inferior article for a superior 
one, for this flour in the first place is not 
what is termed the bran or the pericarp, 
besides, it is loose, and as the rice touches 
water it is washed off, and rice prepared in 
this manner does not contain any more 
protein and fats than the very highest pol¬ 
ished rice. Rice by itself is largely starch, 
and, of course, it would be foolish to imag¬ 
ine that a human being could live on starch 
alone. 
Medical experiments showed that an 
exclusive diet of other carbohydrates, 
such as cane sugar or cornstarch, pro¬ 
duced the same symptoms in fowls fed 
upon them as the polished rice, and 
that the effect of unpolished rice was 
the same when it formed the sole food. 
It is the unbalanced ration and not the 
polished rice that is at fault. 
A New Idea in Doughnuts. —When 
fried brown, fork from lard quickly and 
dip in kettle of hot water, alongside, to 
remove superfluous “fat.” Call the kids 
to try a “crisp and crumbling cruller.” 
J. A. LANT. 
Old New England Hasty Pudding.— 
Take fine homemade cornmeal (that 
ground in a buhr-stone grist mill is 
best). Put a quart in a Scotch iron 
bowl (or any smooth kettle), moisten 
with cold water, stir out all the lumps, 
place over a good fire, have the tea¬ 
kettle full of boiling water. Pour this 
gradually into the moist meal and stir 
briskly all the time until it comes up to 
a thick pudding. Salt liberally and set 
back on the stove, cover the kettle and 
let finish cooking for 20 minutes. Serve 
with rich new milk. When cold it may 
be fried in slices in lard and is fine with 
cream and sugar. A. l. b. 
House-Garden Oddities. 
A “fern ball” can be made from 
either a turnip or a sweet potato. 
Choose an extra large one and hollow 
out a space at the root end. Place a 
soft mat of cotton or old clean muslin 
in the hollow and keep it well moistened 
each day. The leaves will soon start 
and cover the vegetable with green, 
and grain can be sprouted on the cotton 
to have the top green. Llave the sup¬ 
porting strings fastened carefully and 
don’t forget to water it daily. The 
turnip or sweet potato can be set in a 
wide mouthed bottle with the root end 
just touching the water in it. The 
thread-like roots will soon fill the bot¬ 
tle and add to the curious appearance 
of the plant. It can be lifted a little 
to replace water that has been absorbed. 
A carrot has a fern-like foliage, and 
makes a unique and pretty center-piece 
for the table, if grown in a glass dish. 
Cut off about an inch of carrot at the 
leaf-end; place the cut side of this 
crown on a piece of cotton or folded 
white muslin in the dish and moisten 
the cloth with a tablespoonful of water 
each day. edythe stoddard Seymour. 
' hex you write advertisers mention Thb 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Seasoning Sausage. —Here is the old 
reliable rule for seasoning sausage: For 
each pound of meat use one teaspoonful 
of fine salt, one teaspoonful pulverized 
sage, one-half teaspoonful black pepper. 
BETT1E W1ER. 
Crackling Fruit Cake.— In a recent 
number of this paper there appeared an 
inquiry for recipes in which the scraps 
from leaf lard were used. We make 
them up into a fruit cake which is both 
good and economical, as it requires 
neither eggs nor milk, and will keep for 
a long time. This recipe makes two 
large loaves, but of course a larger 
quantity could be made, using the same 
proportions: Put 2y 2 cupfuls of scraps 
through the food chopper; pour over 
this one cupful of boiling water, add 
one cupful each of sugar, molasses, 
raisins and currants, one teaspoonful of 
soda, one of cinnamon, and one-half 
teaspoonful each of cloves, nutmeg and 
salt. Add flour enough to make a very 
stiff batter. bettie wier. 
You Can Save 
Big Money by 
Supplying Your 
Table Dire 
from the Facto 
ries of Larkin Co 
No use to pay re-\ 
tail prices for eat-i 
ables any longer. You! 
can buy the very best gro-V 
, ooriea and other houso-Y 
hold supplies direct froml 
the great Larkin factories! 
end save from IS to 60 cents! 
on each dollar. That’s $50U 
to $150 ssved you in a year. 
, Easy to do it, no matter where you live, by our fao. 
tory-to-family plan, explained in this book. Woguaran- 
tee wholesale prices, safe and prompt deliveries, small 
freight-expense and absolute satisfaction. 
And you deal with a manufacturer long established 
—37 years in business—2,000,000 satisfied customers. 
200 Eatables At Cut Prices 
We do notout prices fora few days on a few nrtloles. 
Our reductions arc in effect every day and apply to every 
grooery product we make or sell—200 in all. 
Best of Quality Assured 
We have ro second-class, stale or shelf-worn groceries. 
All are fresh high-grnde goods. 
To prove we give utmost quality we permit one-quarter 
of any package to be used WHOLLY AT OUR RISK. That 
is, if it doesn’t please you, you may send back the remain, 
derand we will return nil your money, PLUS WHAT¬ 
EVER FREIGHT-CHARGES YOU’VE PAID, 
Did you ever get a fairer offor? 
Our Book Free 
To Any Husband or Wife 
For example, our Ont-Price Book offers: Fancy tea at 
half price; choice coffee reduced one-fourth; highest 
f ;rade flour underpriced 20 percent; canned vegetable* 
owered 33 percent; canned fruits brought down 36 per 
cent; soap, chocolate, cocoa, baked beans, macaroni, 
I noodles, tablesalt, starch, spices, flavoring extracts, pud¬ 
dings, cocoanut, gelatine, at half prices—in all nearly 
TWO HUNDRED GROOERY ARTICLES, each reduced 
from 16 to 60 per cent. And if you order $10worth you 
may add to it 25 lbs. of the best-grade granulated sugar 
at 4o a Ib.t There are hundreds of other articles in this 
book—all sold at factory prices—used almost daily—toilet 
articles and preparations, paints, dry goods, notions, 
hardware sundries, etc. 
We are wil 1 ing to Bend this Cut-Price Book FREE to any 
family and lot von try our low-priced groceries onttrely 
at our risk of pleasing. By sending the coupon below or 
a postal now, you get the Cut-Price Book by return mall. 
Larkin Co., Dept. 17, Buffalo, N.Y. 
— THIS BRINGS THE BOOK-! 
LARKIN CO.. Dept. 17, Buffalo, N. Y. (4) * 
I am the head of a family and want your S 
Cat Price Grocery Book. 
Name... 
Address. 
