1013, 
TJHH> RURAL NKW-YORKER 
L.«3 
Modern Conveniences for the[ 'Farm 
Home. 
Part II. 
Where a sewage system does not ex¬ 
ist, it is quite possible to help the house¬ 
wife by bringing water into the house, 
and arranging for disposal of waste 
water. In place of the portable round 
washtubs, it is possible to build in the 
laundry or back-kitchen oblong troughs 
about three feet long, IS inches deep, 18 
inches across at top and 12 inches at 
bottom. Each trough should have a 
hole and stopper in the bottom, and a 
gutter common to all to carry off the 
waste water, which, with all liquid 
wastes, can be distributed in the garden 
by surface or subsurface irrigation. 
These wooden laundry troughs are not 
as handsome as white enamel, but many 
a woman who has to lug portable tubs 
up and down the cellar steps every 
wash-day would be glad enough to get 
them, and any handy man could instal 
them. Of course there should be con¬ 
venient faucets or pump. Where it is 
impossible to bring water-pipes right to 
the tubs, a short length of hose will 
often save lifting and carrying. 
For surface distribution of waste 
water galvanized roof gutters pierced 
with holes at regular intervals, suspend¬ 
ed between the growing plants, are sug¬ 
gested, but this does not seem desirable 
to us. For underground distribution, 50 
feet of three-inch drain tile laid with 
open joints, with a slight fall, is ad¬ 
vised ; the tile is laid about 10 inches 
below the surface, and connected with a 
hopper into which the water directly dis¬ 
charges. This hopper may be of wood or 
galvanized iron; it is sunken in the 
ground flush with the surface, the bottom 
sloping to its center, where the outlet 
pipe enters. The kitchen waste pipe en¬ 
ters at one side, near the top, and the 
hopper has a tight lid. This system 
does away with the unsavory, fly-breeding 
sink drain so common. 
The construction of septic tanks, and 
other plans for taking care of sewage, 
have been discussed many times in The 
R. N.-Y. The bulletin under considera¬ 
tion discusses the matter very fully. 
Other household wastes should be dis¬ 
posed of promptly. Ashes should never 
be mixed with organic wastes, and the 
wood and coal ashes should be kept sep¬ 
arate. Wood ashes are a valuable fer¬ 
tilizer, while the coal ashes are useful 
for walks, to fill up low places, and, 
sifted, the fine dust is excellent in the 
henhouse. Never put ashes in a wooden 
vessel; there is always risk of fire; a 
galvanized can with a tight lid is safe 
and convenient to handle. Kitchen 
refuse should be collected in a galvanized 
pail with a tight lid, which should be 
scalded every time it is emptied, and in 
the Summer rinsed once a week with 
water containing carbolic acid—one tea¬ 
spoonful of acid to the pint of water. 
Refuse that cannot be used for chickens 
or pigs should be dried and burned, while 
old tin, iron, etc., that the junkman will 
take, should be put in sacks and stored 
in a dry outhouse. There is no sense 
in keeping rubbish in and around the 
house. 
While it is more convenient to plan 
for plumbing and heating when a house 
is built, it is quite possible to install 
modern conveniences in an old house 
with the minimum of trouble. As all 
pipes are exposed, for sanitary reasons, 
there is no tearing out of the walls— 
merely cutting through floors and par¬ 
titions. Heating pipes are often run up 
the corner of a room, where they are out 
of the way, and not unsightly. In an old- 
fashioned stone farmhouse with solid 
walls steam heating has been found most 
desirable, because of the small size of 
the pipes. While this systt^m is gener¬ 
ally more expensive than hot air, itf may 
be more convenient in such a case, and. 
thus effect a considerable saving in me¬ 
chanics’ wages. Hot water is a most 
excellent form of heating, but sometimes 
quite impracticable in remodeling an old 
house. The fact that hot air gives an 
opportunity for providing fresh air, while 
steam and hot water do not, can be off¬ 
set by open fireplaces and freedom in 
opening windows. 
O. Master, let me walk with Thee 
In lowly paths of service free; 
Tell me Thy secret; help me bear 
The strain of toil, the fret of care. 
—Washington Gladden. 
Tea Vinegar. 
I have somewhere read a recipe for 
making tea vinegar, using tea left from 
table, putting in a large-sized glass bot¬ 
tle. adding sugar or molasses; I forget 
which and how much; also putting in 
apple parings, and if at hand a little old 
stock, mother from old vinegar. If you 
have this recipe and will publish it I 
shall appreciate it. o. f. r. 
Many years ago one of our friends told 
The R. N.-Y. how she made vinegar 
from left-over tea, to which she added 
molasses and apple parings. But really 
there was no need to use the tea at all; 
it was the fruit peelings and molasses 
that made the acetic ferment. We have 
printed a number of times an excellent 
recipe for making vinegar with yeast and 
molasses. The following are economical 
methods for making vinegar from waste 
products: 
Corn Vinegar.—A friend says she pre¬ 
fers this to cider vinegar: One pint corn 
cut from cob; one pint of brown sugar or 
molasses, to one gallon of rain water. 
Put in a large jar. Keep covered with 
a cloth. Set in the sun. In a month you 
will have good vinegar. 
Fruit Vinegars.—Among suggestions 
for making vinegar given by a corre¬ 
spondent of Good Housekeeping, it is 
stated that half-gallon fruit jars are bet¬ 
ter than stone jugs to make it in, as a 
larger surface is exposed to the light and 
air, and by shaking often, oxygenation, 
souring, is hastened. A cloth should, of 
course, be tied over the top to keep out 
insects and dust. The jars should be 
set in the sun, and whenever the fluid 
has worked clear, strain off and leave it 
in a warm place until it is as sharp as 
desired. When mother forms, new vine¬ 
gar can be made by simply adding sweet¬ 
ened water. Always use soft water, but 
if it is not available, boil the water and 
set it in the sun a day or two. To make 
vinegar from apple or peach parings, fill 
a jar half full of parings, add one-half 
teacup molasses,-and fill up with water. 
Set in the sun and strain for use in 
about two weeks. Tomato vinegar is 
made by mashing and straining a quart 
of ripe tomatoes, putting in a jar with 
one cupful of sugar or molasses, then 
filling the jar with soft water, and keep¬ 
ing in a sunny place two weeks. In de¬ 
fault of other material vinegar may be 
made from yeast. Dissolve half a tea¬ 
cupful of brown sugar in one pint of 
warm water, add one small yeast cake, 
and fill the jar with water. This must 
be left to work for two weeks. 
Gooseberry Vinegar.—Boil one gallon 
of water; when cold add three quarts of 
ripe gooseberries, mashed. Allow it to 
stand for four days, stirring every day. 
On the fourth day strain thx-ough a sieve 
to remove the seeds, then barrel. To 
each gallon of the liquid add 1^> pound 
sugar, and one-eighth cake of compressed 
yeast. We used to use barm (the foam 
from fermenting beer) which was the 
ordinary form of yeast years ago in com¬ 
munities where home brewing was prac¬ 
ticed. Stir every day until the vinegar 
has done, fermenting, then close the bar¬ 
rel. Green or amber gooseberries are 
best. This is a very superior vinegar. 
Honey Vinegar.—One friend says she 
uses 1)4 pound of strained honey to a 
gallon of water. Store in a barrel with 
an opening to permit air circulation, in 
a warm place; at the end of a year it is 
ready for use. 
A Wise Woman Says. 
“Do you suppose that any young per¬ 
son would believe you if told that the 
things for which youth longs and weeps 
do not exist on this planet?” asked Mrs. 
Sage one day. “Yet as we get on in life 
we see that those early dreams never 
could have been realized in the present 
world order. In the matter of romance 
and love where is, or ever was, that per¬ 
fect woman nobly planned which the 
young man feels that he has lost when 
his heart’s desires are thwarted? And 
what wife, however faithfully loved, was 
ever indulged and admired and appreciat¬ 
ed as the girl dreams that she shall be? 
Do riches and honors ever shed the rosy 
light upon a man’s or woman’s pathway 
that gilds their possession as we dream 
of them in the abstract? 
“Not but there are plenty of good 
things in the world, things worth work¬ 
ing and waiting for, things to guard 
thankfully and to enjoy gratefully. But 
the perfections of the vaguely seen and 
, coveted, really they are something not 
included in this present rough and ready 
old world, and the sooner we stop sigh¬ 
ing because what we have is not what 
we thought we were getting the surer 
are we to find pleasant and comfortable 
living possible right where we are. No 
one is to be blamed. Youth is made that 
way. It is the magic of the new and un¬ 
tried. The very vagueness of our long¬ 
ings casts a glamor as of something 
sweeter than anything yet known or pos¬ 
sessed. Look at a photograph of your 
own sitting-room and see if its blended 
features do not suggest ease and actual 
luxury never noticed in the every-day 
room itself. 
“Now how is a woman going to work 
to make her good but commonplace hus¬ 
band seem that prince of men he ap¬ 
peared the day before he proposed mar¬ 
riage? The ideal is there as the exact 
counterpart of the photograph is in your 
familiar room. For many fortunate 
women the magic of love keeps the illu¬ 
sions of youth enough undimmed to make 
the dream and its realization recogniz¬ 
able as the same. Therefore, as my 
mother used to quote, ‘be well on’t for 
love afore you venture to marry.’ But 
some are born with eyes that see too 
much. To such I offer this cold but re¬ 
liable comfort: Stop asking for what 
you will never get. Accept all the good 
there is thankfully and make the most 
of it, but give up the tormenting search 
after qualities that do not happen to be 
in your prize package. You say there is 
so much it seems as if there might be 
more, more of appreciation, more sym¬ 
pathy, more communion of souls and real 
blending of lives into a'richer and more 
perfect whole. Well, you have done your 
best—or haven’t you actually put self 
aside and asked how best to subdue your 
personal cravings to the higher mission 
of ministering to the insufficiencies of 
another’s nature? Perhaps God never 
meant your heart to be satisfied with the 
things earth has to offer. Dreams are 
precious and have their uses, but why 
not accept Mrs. Browning’s conclusion: 
What’s the best thing in the world? 
Something out of it, I think.” A. T. s. 
Mutton Baked with Apples and Onions. 
—Two pounds mutton cutlets from neck, 
salt, one onion, four medium-sized apples. 
Prepare the meat by removing the bone 
and superfluous fat. Season with salt 
and lay in a bakiug dish. Cover the 
meat with finely sliced sour apples and 
finely chopped onions. Bake in a mod¬ 
erate oven until the meat is tender, 
which will be about one hour. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
STOPPED SHORT 
Taking Tonics, and Built up on Right Food. 
The mistake is frequently made of try¬ 
ing to build up a worn-out nervous sys¬ 
tem on so-called tonics—drugs. 
New material from which to rebuild 
wasted nerve cells, is what should be sup¬ 
plied, and this can be obtained only from 
proper food. 
“Two years ago I found myself on the 
verge of a complete nervous collapse, due 
to overwork and study, and to illness in 
the family,” writes a Wis. young mother. 
“My friends became alarmed because 
I grew pale and thin and could not sleep 
nights. I took various tonics prescribed 
by physicians, but their effects wore off 
shortly after I stopped taking them. My 
food did not seem to nourish me and I 
gained no flesh nor blood. 
“Reading of Grape-Nuts, I determined 
to stop the tonics and see what a change 
of diet would do. I ate Grape-Nuts four 
times a day with cream and drank milk 
also, went to bed early after eating a dish 
of Grape-Nuts before retiring. 
“In about two weeks I was sleeping 
soundly. In a short time gained 20 lbs. 
in weight and felt like a different woman. 
My little daughter whom I was obliged 
to keep out of school last spring on ac¬ 
count of chronic catafrh, has changed 
from a thin, pale nervous child to a rosy, 
healthy girl and has gone back to school 
this fall. 
“Grape-Nuts and fresh air were the 
only agents used to accomplish the happy 
results.” 
Name given by Postum Co., Battle 
Creek, Mich. Read the little booklet, 
“The Road to Wellville,” in pkgs. 
“There’s a Reason.” 
Ever read the above letter? A new 
one appears from time to time. They 
are genuine, true and full of human 
interest. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal. See guarantee editorial page. 
Save $ 5 to $ 23 
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Stoves and Ranges 
Buy direct from factory 
and get a betterstove for 
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Write for Catalog and Prices. Big Free 
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Ui 
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OTIS * MQE, 1T10 Otis Buiding. CHlMGO^Lll: 
