1138 
THE RURAL NEW-YORKER 
October 18, 
Woman and the Home 
From Day to Day 
REINCARNATION. 
It cannot be that He who made 
This wondrous world of our delight, 
Designed that all its charms should fade 
And pass forever from our sight; 
That all shall wither and decay, 
And know on earth no life but this, 
With only one finite survey 
Of all its beauty and its bliss. 
It can not be that all these years 
Of toil and care and grief we live 
.Shall find no recompense but tears, _ 
No sweet return that earth can give; 
That all that leads us to aspire, 
And struggle onward to achieve, 
And every unattained desire 
Were given only to deceive. 
It can not be that, after all 
The mighty conquests of the mind, 
Our thoughts shall pass beyond recall 
And leave no record here behind; 
That all our dreams of love and fame, 
And hopes that time has swept away,— 
All that enthralled this mortal frame,— 
Shall not return some other day. 
It can not be that all the ties 
Of kindred souls and loving hearts 
Are broken when this body dies, 
And the immortal mind departs; 
That no serener light shall bi-eak 
At last upon our mortal eyes, 
To guide us as our footsteps make 
The pilgrimage to Paradise. 
—David Hanks Sickels. 
* 
What is known as spar varnish, which 
is used on marine woodwox*k, is advised 
for kitchen use, because it is not af¬ 
fected by moistui-e, and will thus repel 
all kinds of spattering. 
* 
To freshen a fur piece that has become 
flat and lifeless, brush it the wrong way 
with a moist hair bnish, continuing this 
until the fur is entirely dried out again, 
then beat lightly with a flat beater, never 
with a rod. Light-colored furs are often 
benefited by rubbing very thoroughly with 
dry cornmeal, nibbed well in, then care¬ 
fully brushed and beaten out. 
* 
An old-fashioned hair tonic, that is 
really helpful in starting new growth and 
preventing falling hair, is made from five 
cents’ worth of castor oil, five cents’ 
worth of pure grain alcohol, and five 
cents’ worth of bergamot. Shake all well 
together until thoroughly mixed, and ap¬ 
ply by parting the hair in strands, and 
rubbing the tonic right into the scalp 
with the tips of the fingers. Only a very 
little of the tonic is applied, and efforts 
should be made to get it right on the 
scalp, not the hair, rubbing thoroughly. 
It is of coui’se very greasy, although 
thinned by the alcohol, and for a few 
days afterwards the hair is likely to look 
rather more “slick” than modern fashion 
approves, but a little rubbing with bay 
rum removes this oiliness. 
* 
Pickerel is a fish that varies greatly 
in quality, according to the temperature 
and purity of the water from whence it 
comes, but it is excellent baked as fol¬ 
lows : Cut out the backbone and all the 
small bones which can be removed with¬ 
out tearing the flesh too much or getting 
the fish out of shape. Brush the fish with 
lemon juice and olive oil and let it stand 
about an hour. Then put very thin slices 
of pork across a rack in a dripping pan, 
and place the fish skin side down over 
the pork. Brush with “tried out” pork 
and bake in a covered pan for forty min¬ 
utes. Baste it once or twice while cook¬ 
ing, and serve with maitre d’liotel butter 
prepared thus: Four tablespoonfuls of 
butter, one of vinegar, one of lemon 
juice, one-fourth teaspoonful pepper, one 
teaspoonful chopped parsley. Beat the 
butter to a cream, and gradually beat in 
the seasoning, the parsley last of all. This 
sauce is nice with all kinds of fish and 
also with beefsteak. 
* 
One of the new materials used for 
wraps and jacket suits is duvetyu, a very 
soft supple cloth with a velvet surface. 
This is shown in all colors, but is espe¬ 
cially handsome in dark, rather sombre 
tints. Another popular material for 
dressy Winter jacket suits is veloui-s de 
laine. With all the new matex-ials that 
come and go, such standard goods as fine 
serge, broadcloth, whipcord, etc., never 
go out of fashion; the chief change in 
them is that they are now expected to 
be light in weight and supple in texture. 
We must admit, too, that while we see 
many extraordinary and eccentric cos¬ 
tumes in New York, no woman is obliged 
to adopt them to be in style. Prevailing 
modes may be made on modest and con¬ 
servative lines, and we are glad to be re¬ 
lieved from the senseless weight and bulk 
that fashion imposed but a few years 
ago. If a woman is vain and empty- 
headed, or lacking in modesty, she will 
certainly advertise the fact by her dress, 
no matter what the px-evailing mode 
may be. 
Canning and Preserving Late Fruits. 
Part I. 
There is something irresistibly fasci¬ 
nating about the work of canning and 
preserving fruits, and Nature has ar¬ 
ranged their ripening very nicely for our 
convenience, we find one sort succeeding 
another in such a way that we can put 
them up without much ti’ouble or hurry. 
About the first of June come the straw¬ 
berries, and a'little later the early chei’- 
ries, then the first of July we begin with 
the currants, black raspberries accom¬ 
pany the currants and red raspberries 
following, and themselves succeeded by 
the blackberries, and right after the ber¬ 
ries the late cherries, and then the early 
plums, pears, and peaches, and so on 
down to the last ones of the season, the 
crabapple, quince, citron, late grapes, 
Winter pears, barberries and cranberi’ies. 
Though not as luscious, perhaps, as the 
eaidier kinds, these fruits make tooth¬ 
some pickles, marmalades, jellies, and 
many other varieties of delicious pre- 
serves. 
The following are both old and new 
ways of preserving the late fruits: 
Grape Conserve—Wash six pounds of 
grapes and drain, then remove the seeds 
and skins. Add to the pulp six oranges 
and two lemons, thinly sliced, two and 
one-fourth pounds of seedless raisins, two 
pounds of broken walnut meats, and five 
pounds of light brown sugar. Cook slowly 
until thick ; cool, and put into jelly molds, 
and seal with paraffin. 
Grape butter is a delicious old-time 
sweet. For 10 pounds of grape pulp, 
seeds and skins removed, use six pounds 
of sweet apples, and four pounds of 
sugar. Pare, core and slice the apples, 
then steam until soft enough to press 
through a sieve, and add to the grape 
pulp. Cook this twenty minutes, add 
the sugar, and let simmer until thick. 
Spice may be added with the sugar if 
one likes. 
Grape ketchup is another favorite of 
our grandmothers. Stem and wash five 
pounds of grapes, cook until soft, then 
press through a sieve. Add to the pulp 
four cupfuls of sugar, 1*4 cupfuls of 
cider vinegar, one tablespoonful of cinna¬ 
mon. and half a tablespoonful of allspice 
and cloves. Cook five minutes, stirring 
constantly, then remove from the fire. 
Bottle, and cork tightly while hot. 
Preserved Crabapples—Cut into halves 
and core four pounds of bright firm fruit, 
and boil in clear water until tender with¬ 
out being cooked to pieces. Skim out 
very carefully, and add to the juice in 
the kettle one-half pound of granulated 
sugar for each pound of fruit and let 
boil until clear, about five minutes. Add 
the apples, and when scalding hot can 
and seal. These make delicious Winter 
pies. 
Crabapple Jelly—Wash the apples and 
drain until dry, then cut into halves, 
leaving on the skin and cores. Cover 
with cold water, add one sliced orange to 
each pound of fruit, and cook until the 
apples are soft. Strain through a thin 
cloth, then through a thicker one. Meas¬ 
ure the juice, and boil 20 minutes, skim¬ 
ming often, then add one pint of sugar 
for each pint of juice, and when this is 
dissolved boil 20 minutes longer, or until 
it jellies when dropped on a cold plate. 
Quince Marmalade—Rub the fruit 
smooth with a soft cloth, remove blossom 
ends, cut into quarters, and remove the 
seeds, but not the core, then cut into 
small pieces; Put in the preserving ket¬ 
tle, and add just enough cold water to 
cover them. Cook slowly until soft, then 
cool, and rub through a sieve. Add three- 
fourths of a pint of sugar to each pint 
of pulp, and cook slowly 20 minutes, stir¬ 
ring often to prevent burning. Pour into 
jelly glasses, and cover with paraffin. 
ROSAMOND LAMPMAN. 
When stubborn burnt-on 
crusts and grease are hard 
to remove try Old Dutch 
Cleanser. 
It quickly and easily 
Loosens and Removes 
the Hardest Deposits 
Everything that ordinari¬ 
ly requires hard rubbing, 
quickly gives way to its 
extra cleaning powers. 
Many other uses and Directions 
on Large Sifter Can — 10c 
Don’t Be Without It 
EVERYTHING 
Cleanser 
T PAY 
and Heaters 
Why not buy the Best when you can 
buy them at such low unheard-of 
Factory prices. Our new 
improvements absolutely 
surpass anything ever pro¬ 
duced. Save enough on a 
single stove to buy your 
winter’s fuel. Thirty days 
free trial in your own home 
before you buy. Send postal 
today for large free 
eatnlag and price*. J 
159 State St., Marion, Ind. ^ 
TWO PRICES 
Savo $8.00 to $22.00 on ^ 
oosier Ranges 
Maple Syrup Makers 
The Famous Evaporator 
used by principal syrup makers evetvwhero. Saving of time and 
fuel alone will pay for the outfit. Write for catalogue and state 
number of trees you tap. 
ftUIMM MFG. CO., 619-021 (Tinmphiin Ave., Cleveland, Ohio 
The problems of adequate 
illumination vanish when you 
install a •* Best ” Light system. 
More than 200 styles are pictured 
in our catalog—every one of 
them guaranteed to give a clear, 
radiant white light at lower cost 
than any other illumination you 
can use. Agents wanted, 
THE BEST EIGHT CO. 
401 East 5th St., Canton, O. 
Running Water 
in House and Barn at even 
temperature Winter or Sum-Alnh 
mer at Small Cost. *5$ 
Send Postal for New Water Supply 'fl? 
Plan v It will bring you 100 pictures 
of it in actual use. Do it Now. 
Aermot^r Co., 1144 S. Campbell Av., Chicago''■/ft*- 
Acrmotor Co., 2d and Madison Strcots, Oakland, / 1 1 Cal. 
ORNAMENTAL FENCE 
25 Designs—AH Steel 
Handsome, cost less than wood, 
more durable. Don’t buy a fence 
until you get our Free Catalogue 
and Special Pricca. 
We can aave you money. 
Kokomo Fence Machine Co* 
407 North St., Kokomo. I 01 L 
2. 4, 6 or 
8 quarts. 
4-quart. 
Japanned, 
$5.50. 
Tinned and 
Japanned. 
Money in Sausage 
The demand for good country sausage, such as 
you can make, is always greater than the sup- I 
ply and you can get good prices. Do your 
own killing this fall and see how much more 
profitable it is than to ship. You will need an 
ENTERPRISE 
Sausage Stuffer and Lard Press 
the one machine that stuffs sausage so that it will 
keep. Cylinder bored true. The corrugated 
spout, our patented improvement, does it—fills 
the casings solid. 
No air bubbles get in to 
spoil the meat. This is 
also the perfect lard and fruit press. 
With an Enterprise Meat AND Food Chopper 
you are completely equipped. The one chopper 
made to chop meat, and chops everything else as 
well. Go to your dealer. He has the 
Enterprise line. Send us 4c for our new 
recipe book, “The Enterprising House¬ 
keeper.” 200 economical, tasty dishes. 
THE ENTERPRISE MFG. CO. of PA. 
Manufacturer* of Enterprise Food Choppers, 
Presses, Coffee Grinders, Bone MiUs, Seeders, 
Sad Irons, etc , all thobest of their kind and 
all Btamped Enterprise. 
Dept. 69 , Philadelphia, Pa. 
All sizes, hand, 
steam and elec¬ 
tric power. 
No. 5, Family Size, 
$1.75. 
No. 10. Large Size, 
$2.50. 
No. 22, Farm Size, 
$4.00. 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.” See guarantee editorial page. : : : 
