TL'HE RURAL NEW-YORKER 
861 
Modern Conveniences for the Farm 
Home. 
Part I. 
When in doubt, it is usually safe to 
ask Uncle Sam, and among the many 
worthy farmers’ bulletins issued by the 
Department of Agriculture few will prove 
more generally useful than “Modern 
Conveniences for the Farm Home” (Bul¬ 
letin No. 270) sent out in 1906. After 
discussing water supply and situation 
<>f house it gives a thorough discussion 
of plumbing. 
Among important points warning is 
given against any complications in waste 
pipes, and it is advised to select sinks 
without grease traps, bath tubs without 
inaccessible overflows, wash basins free 
as possible from fouling places, and 
water closets without valves, connecting 
rods or machinery. In the laundry the 
stationary tubs should be covered to 
form a table, but as confined air near 
plumbing becomes dangerous the covers 
should shut upon rubber knobs or wooden 
blocks, so as to provide ventilation. All 
plumbing should be open, pipes in full 
view, and no woodwork inclosing tubs or 
basins. With plenty of light and all 
plumbing open it is easier to be clean 
than dirty. 
House drainage should be planned in a 
straight line, beginning at the sewer or 
(lush tank and going past the highest fix¬ 
ture that discharges into it, with an 
opening into the outer air. There should 
be no basin or other plumbing fixture 
connecting with the drainage system in a 
bedroom, or in a closet opening into a 
sleeping room. 
After discussing the arrangement of 
the kitchen, the sink, boiler and tubs, 
ind the most desirable materials, the bul¬ 
b-tin studies the installation of the bath¬ 
room, which is perhaps tile greatest com- 
ort that any farm family can look for¬ 
ward to. Light and good ventilation are 
nsisted on, and the advantages of tile 
for floor and walls pqinted out; painted 
walls, however, are cheaper, and quite 
satisfactory. If linoleum is used for tjie 
floor it should be laid before the fixtures 
are put in, that there may be no joints. 
While linoleum is excellent, being en¬ 
tirely waterproof, our own objection to 
it is the edge along the baseboard, which 
gives lodgment to dust. The bulletin 
states that cement composition makes an 
excellent bathroom floor, laid as follows: 
Xail a 2x4 to the side of each of the floor 
joists flush with the bottom. Upon the 
top of these stretch wire lath, after the 
joists have first been covered with tarred 
paper to prevent their absorbing mois¬ 
ture. Upon this lay cinder concrete 
made of one part Portland cement, three 
parts loose sand, six to eight parts 
crushed ami screened furnace elinkers; 
lilling in to a level at least two inches 
above the top of the joists. Upon this 
is placed the floor finishing. Cinder con¬ 
crete is used because it is so much lighter 
than stone. 
Advice about plumbing materials, traps 
and vents includes some good suggestions 
that are not always brought before a 
purchaser by plumbers or dealers. Few 
people stop to think that the water seal 
evaporates in an unused trap; for this 
reason there should be frequent use of 
any inlet into the drainage system. It is 
a good plan, after emptying the wash 
basin, bath tub or kitchen sink to run 
some clean water from the faucet into 
the fixture, so as to have clean water in 
the trap. 
There should always be a trap between 
the house and the sewage disposal plant, 
and on the house side of it there must 
be au inlet for fresh air. 
Sweet Cucumber Pickles. 
^ ill you tel 1 how to make sweet cu- 
i iuuber pickles? I would like a definite 
recipe. h, B . 
The following recipes, which have been 
repeated several times, are from the 
“Rural Cook Book”: 
Sweet Cucumber Pickles.—Let the cti- 
1 11 tubers stand in salt water three days. 
Heat the brine once or twice and pour 
rei them. Drain; put in a jar and pour 
"'er them hot vinegar with cloves and 
cinnamon in a bag; two-thirds cupful 
sugar to quart of vinegar; put in plenty 
of horseradish and this will keep sealed 
" * l open. Put iu. a little alum to make 
them brittle. 
Boiled Sweet Cucumber Pickle.—Put 
■cumbers in cold weak brine (IVa cup 
salt to one gallon water) one day and 
night. Take out, dry on cloth. To one 
gallon vinegar add two cups sugar, nearly 
one ounce mixed spice. Heat these all 
boiling hot. Put in pickles and let boil 
up once. Put iu cans immediately and 
pour the hot vinegar over them. They 
are nice and sweet, and will keep a long 
time, till eaten. These will not shrivel 
if you follow directions. One gallon 
vinegar will cover two gallons cucumbers. 
Steamed Sweet Cucumber Pickle.— 
Peel, steam as soft as liked and let stand 
over night in a weak brine. Next morn¬ 
ing drain, put on vinegar enough to cover, 
and let stand over night. Again in the 
morning drain off the liquid part. Now 
take one pint of fresh vinegar, three 
pounds of sugar and one ounce of cassia 
buds (no other sprees). When this 
comes to the boiling point put in the cu¬ 
cumbers, let scald up and then pack 
away in stone jars. 
Preserved Citron; Mustard Pickles. 
1. Would you give a recipe for pre¬ 
serving citron? I have a large amount 
of it growing in a garden I bought, and 
I do not know how to tend to it. 2. Also 
would you give a recipe for mustard pic¬ 
kles? u. d. n. 
Citron Preserves.—Cut the citron in 
strips half an inch wide, pare off the rind 
as thin as possible and cut up the fruit 
in small squares. Put in a vessel and 
cover the fruit with water in which has 
been dissolved an ounce of alum to the 
gallon of water. Soak 24 hours, or un¬ 
til the citron is clarified. Take out of 
alum water and soak in clear water until 
the alum is all out, which will probably 
be iu 12 hours. Weigh and allow to each 
pound of- fruit a pound of sugar. Put the 
fruit in a preserving kettle with only a 
little sugar, adding sugar several times 
until the weighed amount has been used. 
Season with any flavoring preferred. 
Cook rapidly until done, put in glass cans 
and seal. 
Citron Preserves No. 2.—Pare a large 
citron, cut into thin slices, and then into 
strips or squares, removing all seeds. 
Weigh equal quantities of fruit and 
sugar, mix together, and stand over night 
in a large bowl; the sugar draws out 
juice, forming a syrup. In the morning 
put in a preserving kettle, and boil slowly 
for two to three hours, skimming care¬ 
fully, until the syrup is like honey. About 
15 minutes before taking from the stove 
add, for each ’quart or preserves, one 
lemon cut in very thin slices, and one 
small piece of green ginger root. Some 
housekeepers add a few whole cloves, but 
we do not care for this. Another method 
puts the sliced fruit to soak in brine for 
a few hours, then in clear water to 
freshen it, this process hardening the 
fruit, but we have never used this proc¬ 
ess, and are quite satisfied with the first 
recipe given. 
Dried Citron.—To prepare citron for 
cakes and pies cut the fruit iu four parts, 
pare and remove the seeds; then take a 
couple of quarts of clear water, dissolve 
a piece of alum the size of a hiekorynnt 
in the water, put iu the preserving kettle 
as much citron as the water will cover 
and boil until tender enough to pierce 
with a straw; then boil in sugar; a pint 
bowl of sugar to the same measure of 
fruit. Boil one-balf hour. Spread it on 
pie plates and set it in a cool oven or 
heater and let it dry perfectly. 
Mustard Pickles,—Two quarts small 
incumbers, one quart small onions, one 
quart green tomatoes, one large cauli¬ 
flower. six green peppers, quartered. Lay 
in weak brine 24 hours, then seald in 
same water ami drain. Paste—six ta¬ 
blespoonfuls English mustard, one table¬ 
spoonful turmeric, 1 cup of sugar, one 
small cup of flour, two quarts best cider 
vinegar. Mix dry ingredients thoroughly, 
add vinegar, boil a few minutes, pour 
over pickles and bottle. 
Mustard Pickles No. 2. —This differs 
from most recipes for this pickle in being 
made without green tomato. Put one- 
half peck small cucumbers, two quarts 
silver skinned onions, and two heads of 
picked cauliflower to soak in water to 
cover and a cupful of salt over night. In 
the morning drain; mix one dessert¬ 
spoonful of turmeric powder with three- 
quarters of a pound of the best mustard ; 
wet with sufficient vinegar to mix with¬ 
out-lumps. • Put three-quarts of vinegar 
over the fire, add five cents’ worth of 
mixed pickling spices, one-half ounce cel¬ 
ery seed, one-half ounce white mustard 
seed, one teaspoonful each of cinnamon 
and cloves, one pound of brown sugar, 
carefully stir in the mustard and turmeric 
paste and let boil up well; then add the 
mixed pickles, two red peppers chopped 
with the seeds of same, and stir all to¬ 
gether. After it begins to bubble let boil 
well for five minutes. 
Mustard Pickles No-. 3.—Equal quan¬ 
tities of cucumbers, celery, cauliflower 
and small button onions. Cut all in small 
pieces except the onions. Cover with 
strongly-salted water for 24 hours; drain, 
put into a jar, and pour on hot vinegar 
(not too strong) sufficient to cover. Let 
the pickles stand three days, and then 
drain. To five quarts of the pickle use 
three quarts of cider vinegar, one cupful 
of sugar, and two tablespoonfuls of but¬ 
ter. Heat to boiling, then stirring con¬ 
stantly (for fear of burning) add one 
cupful of flour, six tablespoonfuls of 
ground mustard and one-half ounce of 
turmeric powder wetted in cold vinegar. 
Stir till smooth, and pour over the pickle 
while hot; stir well. When cold cover 
close. 
Religion must be spiritual and in¬ 
spired solely by the idea of God and not 
by the idea of any material interests, for 
religion is the affirmation of the insuffi¬ 
ciency of reality to realize perfection and 
not of its sufficiency. Science mast be 
considered to be the expression of na¬ 
ture’s actual state, but not its eternal 
absolute form. No scientific formula 
ever claims the value of an adequate 
principle independent of facts. The ab¬ 
solute exists only in the spiritual domain 
and there it is one with liberty.—Prof. 
Emile Boutroux. 
Wiiex you write advertisers mention The 
It. N.-Y. and you'll get a quick reply and a 
“square deal." See guarantee editorial page. 
AN OLD NURSE 
Persuaded Doctor to Drink Postum. 
An old faithful nurse and an experi¬ 
enced doctor, are a pretty strong combi¬ 
nation in favor of Postom, instead of tea 
and coffee. 
The doctor said: 
“I began to drink Postum five years 
ago on the advice of an old nurse. 
“During an unusually busy winter, be- 
tweqf* coffee, tea and overwork, I be¬ 
came a victim of insomnia. In a month 
after beginning Postum, in place of tea 
and eoffee, I could eat anything and sleep 
as soundly as a baby. 
“In three months I had gained twenty 
pounds in weight. I now use Postum 
altogether instead of tea and coffee; even 
at bedtime with a soda cracker or some 
other tasty biscuit. 
“Having a little tendency to Diabetes. 
I used a small quantity of saccharine in¬ 
stead of sugar, to sweeten with. I may 
add that today tea or coffee are never 
present in our house and very many pa¬ 
tients, on my advice, have adopted Pos¬ 
tum as their regular beverage. 
"In conclusion I can assure anyone 
that, as a refreshing, nourishing and 
nerve-strengthening beverage, there is 
nothing equal to Postum.” 
Name given by Postum Co., Battle 
Creek, Mich. Write for booklet, “The 
Road to Weliville.” 
Postum comes in two forms. 
Regular (must be boiled). 
Instant Postum doesn’t require boiling 
but is prepared instantly by stirring a 
level teaspoonful in au ordinary cup of 
hot water, which makes it right for most 
persons. 
A big cup requires more and some 
people who like strong things put in a 
heaping spoonful and temper it with a 
large supply of creaui. 
Experiment until you know the amount 
that pleases your palate and have it 
served that way in the future. 
“There’s a Reason” for Postum. 
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