68 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day. 
A CONTEMPLATION UPON FLOWERS. 
Brave flowers—that I could gallant it like 
you, 
And be as little vain ! 
You come abroad, and make a harmless 
show, 
And to your beds of earth again. 
You are not proud; you know your birth ; 
For your embroidered garments are from 
earth. 
1’ou do obey your months and times, but I 
Would have it ever Spring; 
My fate would know no Winter, never die. 
Nor think of such a thing. 
Oh, that I could my bed of earth but view 
And smile, and look as cheerfully as you! 
Oh, teach me to see death and not to fear. 
But rather to take truce! 
IIow often have I seen you at a bier, 
And there look fresh and spruce ! 
You fragrant flowers! then teach me, that 
my breath 
Like yours, may sweeten and perfume my 
death. 
—Henry King (1592-16G9). 
* 
The newest table linen has the mono¬ 
gram embroidered in the center of the 
napkin, instead of in one corner. To 
show it the napkin is folded in three 
# folds each way so as to bring the mono¬ 
gram on top. 
* 
One of our friends prepares home¬ 
made samp by cracking sound well- 
ripened yellow corn in a coffee mill, and 
then cooking it after the old-time meth¬ 
od. He says that one of the local millers 
of northern New York, whose samp 
was regarded as especially high in qual¬ 
ity, moistened the grain before it went 
between the millstones. The rolling 
about of the moistened grain removed 
a good deal of the tough skin before it 
was cracked. 
* 
Here is a delicious fudge cake given 
by Harper’s Bazar: Cream one-half cup 
of butter with a cup of sugar, add a 
ciip of milk, a quarter-cup of grated 
chocolate, two beaten eggs, three teacup¬ 
fuls of flour sifted with a heaping tea¬ 
spoonful of baking-powder, and. last of 
all, a half-cup of hickory-nuts or pecan- 
nuts, broken and dredged with flour. 
Bake in layers and put together with the 
fudge filling. Cover all with boiled icing. 
Make the fudge filling as follows: Put 
into a porcelain-lined saucepan two cups 
of sugar, four ounces of chocolate, 
broken small, three-quarters of a cup of 
milk, and one tablespoonful of butter. 
Boil over a hot fire for six minutes, take 
from the range, add a teaspoonful of 
vanilla, and beat until the mixture be¬ 
gins to thicken, then pour quickly over 
the cake layers. 
* 
As a part of the 1910 campaign 
against the filthy and dangerous house¬ 
fly who doesn’t wipe his feet, we are 
promised the use of moving pictures, 
which will show flies, magnified to about 
the size of hens, laying their eggs in 
carrion, and then the hatching and de¬ 
velopment of the insects. In the brief 
time required for the presentation of the 
pictures the average spectator learns 
more about the danger arising from the 
fly pest than could be conveyed by a 
mass of reading matter. It is said that 
these pictures will be shown in moving 
picture theatres, as well as before 
schools and scientific societies. While 
the fly is a nuisance and a danger to 
everyone, it is especially an aggravation 
to housekeepers. Any woman who has 
had to contend with the nuisance of 
flies befouling food, soiling walls and 
windows, and reproducing the plagues 
of Egypt all over the house ought to be 
willing to work hard to get rid of these 
creatures. Cleanliness, the prompt re¬ 
moval of all wastes or garbage, and the 
covering or screening of fresh manure 
will do away with breeding places for 
flies. Why not start a great farm cam¬ 
paign against our enemy, the housefly? 
Bring the subject before the Grange or 
farmers’ club, and work up local inter¬ 
est; but, whatever others may do, make 
a strong resolution that your own home 
and your own farm shall afford no har¬ 
bor for the unclean and offensive little 
assassin that walks cheerfully over in¬ 
fected filth, and then tracks typhoid into 
your meat and drink. There is no place 
in any civilized community for the per¬ 
nicious fly. 
* 
. A small girl is very fond of a neigh¬ 
bor, who shows her a great deal of kind¬ 
ness. One day, after, sharing some pleas¬ 
ure with this friend, the little girl asked 
her mother: 
“Is Mrs. Brown a friend of mine, or 
only a relation ?” 
This innocent query made us think a 
little. How often we see families whose 
members are relations, but certainly not 
friends. In some cases it may be ac¬ 
counted for by a total diversity of dis¬ 
position, but too ofteiL it results largely 
from a tendency to neglect, with our 
own family, the courtesies we show to 
strangers. With a friend, we respect pe¬ 
culiarities, and show consideration to 
prejudices; with a relative it is quite 
easy to dismiss fixed opinions as “only 
a notion,” and go on in our own way. 
A good many of us seem to follow the 
example of the melancholy Mrs. Waule 
in “Middlemarch,” who considered that 
the plain speaking of unpleasant truths 
was included in the Almighty’s inten¬ 
tions regarding families. A wise man’s 
advice is to treat your enemy as though 
he might some day be your friend, and 
your friend as though he might some 
day be your enemy, which is intended 
especially as an admonition against care¬ 
less speech. Surely we may as well 
guard the affection of those nearest us, 
as the casual liking of indifferent out¬ 
siders. _ 
Family Expenses in Tennessee. 
I presume that L. S., page 1052, wants 
the personal experience of farmers’ 
wives in regard to household expendi¬ 
tures. In the first place we raise our 
own vegetables, meat, butter, milk, eggs, 
fruit, molasses, and bread; these are a 
part of the farm’s product. I keep 40 
hens, milk two or three cows, raise tur¬ 
keys to sell, etc., and I furnish groceries 
for a family of seven, besides supplying 
the greater portion of our clothes. My 
husband of course furnishes the grain 
and manual labor, but lor household 
expenses, he does not supply as much 
as five dollars per year. I would not 
advise other wives to follow this plan, 
for if once begun it is looked upon as 
a matter of course, and with the in¬ 
creasing expenses, the worry is simply 
immense. I usually slip one or two 
shotes in the lot with the fattening hogs, 
which I have purchased for $1 apiece, 
and give a good start with milk and 
bread scraps. These I sell for $10 or 
$15 apiece. I have, some years, $40 of 
turkey money, and some years less. 
With this, I purchase our Winter out¬ 
fits for best wear. The everyday wear 
is furnished with the proceeds of the 
butter, egg, and chicken monev. 
I sell eggs and butter for money in 
the Winter, and save a few dollars every 
month, until I have enough to buy a 
barrel of sugar, which is kept until ber¬ 
ries are ripe and then used for the jel¬ 
lies, preserves, etc. Some household ne¬ 
cessities such as towels, table linen, 
dishes, etc., are purchased as means per¬ 
mit. The surplus fruit and berries are 
disposed of and proceeds used for ne¬ 
cessities. 
Meanwhile, there are never any idle 
times. When the last jars are filled and 
beans hulled, the walnuts are gathered, 
hulled, dried and cracked open, the ker¬ 
nels picked out and sold. Then quilts 
are pieced, carpet rags cut, comforts 
tacked; there is knitting to do, besides 
the usual amount of cooking, washing, 
ironing, milking, sewing, sweeping, etc. 
At the first approach of warm weather, 
the ashes are put in hopper, lye run 
down and accumulated meat scraps, 
bones, cracklings, etc., made up into 
soap. The garden is planned out, and 
lettuce, radishes, beets and peas sown, 
which soon make a nice showing with 
the onions, which were planted in the 
Fall, and are nearly large enough to eat. 
The latter part of March or first of April 
calls for the hotbed, made by filling up 
manurb in a square pen two feet deep, 
then covering with rich earth and plac¬ 
ing in sweet potatoes; at one end space 
is reserved for cabbage, tomato and pep¬ 
per plants. Early chickens have begun 
to hatch off, and the turkey hens arc 
watched to their nests. 
The days are now indeed busy. The 
beans, early corn, and potatoes are plant¬ 
ed, the house is cleaned from garret to 
cellar, and the strawberries looked after. 
Sudden storms send us scuttling after 
the young turkeys. The weeds seem to 
grow like Jonah's gourd vine, and we 
have to fight the bugs almost day and 
night or lose our nice cucumber plants. 
It is a time of setting out, pulling up, 
replanting, scuttling here, there and yon¬ 
der, but praises be to Him Who gave it, 
the old store has lasted until the new 
comes in, even the brooms are holding 
out and the young broom corn coming 
on nicely. The early broilers are selling 
for 30 cents per pound, and we are, if 
rather late, selecting our Summer ward¬ 
robe. The palings are full of clean jars, 
the berry crop is ready to begin picking. 
We enjoy the luxury of strawberry 
shortcake, strawberry pie, honey and 
rich cream. Oh, times may be hard, 
work degrading (?) but we enjoy it. 
As for visitors, they are like home folks, 
and find their way to the orchard or 
cool shady porch where they either peel 
or core apples, chatting, eating, laugh¬ 
ing, and never noticing if our gowns 
are out of date or maybe a bit worn on 
the sleeves and soiled too. d. b. p. 
January 15, 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and 
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Keeping Cider Sweet. 
We are interested iu Mr. Woodward’s 
simple plan, page 1012, for keeping grape 
juice sweet. He omitted to say whether 
sweet cider should be treated iu the same 
way. We would be glad to know. M. h. s. 
Cider can be treated the same as 
grape juice to keep it sweet. The main 
requisite is to have bottles or jugs as 
well as corks—the corks especially— 
thoroughly sterilized. It is well to dip 
tops of receptacle used in the melted 
paraffin at once when tied in, and again 
after they are cold. I found that by 
taking a piece of No. 14 tin wire and 
making a loop in it in two places, and 
putting same around the neck of bottle, 
I could slip the ends of a cord through 
these loops and tie same over top of 
cork much easier than to tie cord around 
neck of same. j. s. woodward. 
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